What can you expect in the Food Thread on PF?

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    Evo Food Thread
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The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #4,601
lisab said:
Barbecued beef fat...like the fat strip on a nice quality steak...aaaaaah :!)
:!)
 
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  • #4,602
What do PFers prefer: the head end, or the tail end of fish? Any fish, I guess, but I had salmon tonight. Usually I get the tail but someone told me the head end was better. I tried the head end, and found it had a lot more bones. Any improvement of flavor (which I didn't notice, btw) is totally lost in all the dang bones.
 
  • #4,603
Evo said:
...(be careful there are lean meat lovers here, but they are nice people). :smile:

And be careful as there are some that don't like sweet lean meat.

Astronuc said:
Lean game meats taste fine. Elk, moose, bison, all taste very different than beef from domestic cattle, and wild boar tastes different than domestic pork.

Quail, pheasant, duck, goose are even better (best IMO) tasting and are nothing like chicken.
 
  • #4,604
lisab said:
What do PFers prefer: the head end, or the tail end of fish? Any fish, I guess, but I had salmon tonight. Usually I get the tail but someone told me the head end was better. I tried the head end, and found it had a lot more bones. Any improvement of flavor (which I didn't notice, btw) is totally lost in all the dang bones.
I like the head end of fish - especially large trout or salmon that have been baked. Most people don't realize that under the gill-flaps there are jaw-muscles that are the most delectable pieces of meat on the entire fish. My younger cousin always bakes large fish with the head on and she got me into the habit, too.
 
  • #4,605
lisab said:
What do PFers prefer: the head end, or the tail end of fish? Any fish, I guess, but I had salmon tonight. Usually I get the tail but someone told me the head end was better. I tried the head end, and found it had a lot more bones. Any improvement of flavor (which I didn't notice, btw) is totally lost in all the dang bones.
I think most people that say they don't like fish cite "too many bones" as the reason. I'm with turbo on this, I like the head itself. Especially salmon heads. The cheek muscle is a treat and so are the eyes. Anyway, salmon bones are large and rubbery so it doesn't matter how many there are as much as with other fish..
 
  • #4,606
Jimmy Snyder said:
But after the water boils away it is crucial that you cover the pot and let it sit in its own steam for 10 minutes. Otherwise it will be too hard to eat.

Yes. Alternatively you can put it in the blanket/sleeping bag for several hours. At least that's the best method in the woods, when you are saving fuel. Still, no idea how 1:1 works for you.

Not that I am discussing with facts, I just don't understand.
 
  • #4,607
My sister sent me something last week via snail mail that I'd typed up as a senior in high school. It is 3 pages of instructions on how to make Schwarzwälder Kirschtorte from scratch. I can tell it's the original as it was done on a typewriter and is covered with chocolate and cherry stains. How odd that it should show up 35 years later, just in time for Evo's BD. :smile:
 
  • #4,608
OmCheeto said:
My sister sent me something last week via snail mail that I'd typed up as a senior in high school. It is 3 pages of instructions on how to make Schwarzwälder Kirschtorte from scratch. I can tell it's the original as it was done on a typewriter and is covered with chocolate and cherry stains. How odd that it should show up 35 years later, just in time for Evo's BD. :smile:
Ooooh.
 
  • #4,610
Evo said:
Food myths busted.

http://shine.yahoo.com/shine-food/beware-meat-myths-150000645.html

Those are all really interesting. I'd have been dead long ago if #3 & #4 were true.

#1 & #2 kind of inspired me to think that we should start a food chemistry thread.

I've never studied organic chemistry, but dabbled a bit in home brewing about a decade ago, and kind of remember that at certain temperatures for certain amounts of time, starches turn into sugars. Is it possible that proteins cooked at varying temperatures could convert down to starches, and then down to sugars?

Anyways, slow cooked, smoked meats, probably taste like candy, because of my most awesome bd theorem. :smile:
 
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  • #4,611
  • #4,612
Jimmy Snyder said:
Most of the web recipes for short grain rice use slightly more than a strict 1-1 ratio, but I don't. Here is one example:
How to cook short grain white rice.
But for Japanese style, you would use less water for a stickier rice.

My japanese rice calls for 1 cup well rinsed rice, 1 1/4 cup water. After cooking, remove from heat and let stand for 10 minutes.

Your link didn't work for me.

For my regular rice, it's one cup rice to 2 cups water, just like Borek.
 
  • #4,613
OmCheeto said:
starches turn into sugars

Starch IS a sugar. A composite one, something like polymer. It breaks down into smaller sugar. Think monomer and polymer (ethylene vs polyethylene)

Is it possible that proteins cooked at varying temperatures could convert down to starches, and then down to sugars?

No. Proteins are different kind of a polymer, made not from simple sugars, but from amino acids.
 
  • #4,614
Borek said:
Starch IS a sugar. A composite one, something like polymer. It breaks down into smaller sugar. Think monomer and polymer (ethylene vs polyethylene)

No. Proteins are different kind of a polymer, made not from simple sugars, but from amino acids.

Can you tell that chemistry was my worst subject?
Now I know how the non-electrical kooks feel when they make things up in their heads.

I'll just be quiet.

---------------------------------
Om <-- Chemistry Kook
 
  • #4,615
FISH COOKIES! :biggrin:

I'm not even kidding.

This evening, I'll be making 'fish cookies', which is basically baked fish and potatoes. First, I'm going to make a certain paste by crushing the potatoes, adding some nice herbs, sauces, you know the drill. I will then enfold pieces of baked haddock with this so I have eight 'cookies', and bake them in a frying pan. Voila! :approve:
 
  • #4,616
Hobin said:
FISH COOKIES! :biggrin:

I'm not even kidding.

This evening, I'll be making 'fish cookies', which is basically baked fish and potatoes. First, I'm going to make a certain paste by crushing the potatoes, adding some nice herbs, sauces, you know the drill. I will then enfold pieces of baked haddock with this so I have eight 'cookies', and bake them in a frying pan. Voila! :approve:

That sounds really good. I'll have to experiment with that.
 
  • #4,617
Hobin said:
FISH COOKIES! :biggrin:

I'm not even kidding.

This evening, I'll be making 'fish cookies', which is basically baked fish and potatoes. First, I'm going to make a certain paste by crushing the potatoes, adding some nice herbs, sauces, you know the drill. I will then enfold pieces of baked haddock with this so I have eight 'cookies', and bake them in a frying pan. Voila! :approve:
What are they called Hobin?
 
  • #4,618
I love the idea of fish cookies! I love pan-fried potato patties, but never thought of incorporating fish into them. Onions, sweet peppers, chilies? Yeah, but not fish. Now I have a project.
 
  • #4,619
Evo said:
What are they called Hobin?

Ehm... :rolleyes: Cookies a la Hobin? :biggrin:

I don't actually know. From the original recipe, literally translated to English, it would be 'Haddock-fish-cookies'.
 
  • #4,620
turbo said:
I love the idea of fish cookies! I love pan-fried potato patties, but never thought of incorporating fish into them. Onions, sweet peppers, chilies? Yeah, but not fish. Now I have a project.

If you want, I can try to sort-of-translate the original recipe to English.
 
  • #4,621
Hobin said:
If you want, I can try to sort-of-translate the original recipe to English.
Yes, and the original name would be nice.
 
  • #4,622
Evo said:
Yes, and the original name would be nice.

The original name is 'Schelviskoekjes', and the recipe can be found here. :smile: I think it's fairly easy to follow with Google Translate, but if anything is unclear, I can try to explain.
 
  • #4,623
Hobin said:
If you want, I can try to sort-of-translate the original recipe to English.
That would be a nice thing to do. I think that I already have some projects in mind to blend potato-cakes with fish (and onions and chilies!) I love my kitchen. If I could stand to be around people all day, and work the grueling 80-hour weeks, I'd love to have a little diner.
 
  • #4,624
Thank you Hobin! The Google translate feature got me really close to what envisioned. Pan-fried potato patties with peppers and fish. The addition of lemon to the mix is nice, though not unexpected with the fish.
 
  • #4,625
turbo said:
That would be a nice thing to do. I think that I already have some projects in mind to blend potato-cakes with fish (and onions and chilies!) I love my kitchen.

Here's my rough translation of the recipe, should you need it, which might be slightly more elegant than how Google Translate does it. :wink:

Schelviskoekjes
Ingredients
600g potatoes
500g haddock fillet
2cm fresh ginger, peeled
1 lime, scrubbed
4 coriander sprigs, chopped
1 red pepper, chopped
1 egg, beaten
1 tablespoon flour
1 tablespoon fish sauce
sunflower oil (Note by Hobin: that's not really a requirement. You just need a good oil to bake in, so another oil can work, too.)

Preparation
1. Preheat the oven to 180C. Peel the potatoes, quarter them and boil them in about 10 minutes. Drain and allow to dry.
2. Sprinkle the fillets with salt and pepper and wrap the haddock in aluminum foil. Put in the oven for about 15 minutes until the fish is cooked. Meanwhile, grate the ginger and the green rind of the lime. Squeeze the lime and put the juice in a small bowl. Put the ginger with the lime rind, coriander and red pepper in another bowl. Mash the potatoes with a fork and put them in that same bowl (with the lime rind, coriander and pepper). Cut the fish into pieces and add to potato mixture.
3. Add the egg and the flour. Add the fish sauce and 2 tablespoons lime juice, but keep the mixture stiff enough to be able to form cookies. Add extra flour if needed. Season with salt and pepper.
4. Form 8 biscuits of approximately 2 cm thick. Heat a thick layer of oil in a frying pan and fry the fishcakes, which can take about 6 min. Remove the cakes with a slotted spoon and drain on paper towels. Optionally, serve with a green salad and chilli sauce (Note by Hobin: though, it has to be said, the chilli sauce is not really optional. It's absolutely awesome with this recipe).
 
  • #4,626
Hobin said:
Here's my rough translation of the recipe, should you need it, which might be slightly more elegant than how Google Translate does it. :wink:

Schelviskoekjes
Ingredients
600g potatoes
500g haddock fillet
2cm fresh ginger, peeled
1 lime, scrubbed
4 coriander sprigs, chopped
1 red pepper, chopped
1 egg, beaten
1 tablespoon flour
1 tablespoon fish sauce
sunflower oil (Note by Hobin: that's not really a requirement. You just need a good oil to bake in, so another oil can work, too.)

Preparation
1. Preheat the oven to 180C. Peel the potatoes, quarter them and boil them in about 10 minutes. Drain and allow to dry.
2. Sprinkle the fillets with salt and pepper and wrap the haddock in aluminum foil. Put in the oven for about 15 minutes until the fish is cooked. Meanwhile, grate the ginger and the green rind of the lime. Squeeze the lime and put the juice in a small bowl. Put the ginger with the lime rind, coriander and red pepper in another bowl. Mash the potatoes with a fork and put them in that same bowl (with the lime rind, coriander and pepper). Cut the fish into pieces and add to potato mixture.
3. Add the egg and the flour. Add the fish sauce and 2 tablespoons lime juice, but keep the mixture stiff enough to be able to form cookies. Add extra flour if needed. Season with salt and pepper.
4. Form 8 biscuits of approximately 2 cm thick. Heat a thick layer of oil in a frying pan and fry the fishcakes, which can take about 6 min. Remove the cakes with a slotted spoon and drain on paper towels. Optionally, serve with a green salad and chilli sauce (Note by Hobin: though, it has to be said, the chilli sauce is not really optional. It's absolutely awesome with this recipe).
Sounds delicious, thank you!
 
  • #4,627
The cookies were delicious. :smile: I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good. :wink:
 
  • #4,628
Hobin said:
The cookies were delicious. :smile: I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good. :wink:
You call them fish cookies and we call them fish cakes.
 
  • #4,629
Hobin said:
The cookies were delicious. :smile: I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good. :wink:
I LOVE butter. Butter is good! I have a love-hate relationship with oils. Peanut oil is great for stir-frying. Others - not so much.
 
  • #4,630
turbo said:
I LOVE butter. Butter is good! I have a love-hate relationship with oils. Peanut oil is great for stir-frying. Others - not so much.

Corn oil is good at high temps, but it does have a flavor. I happen to love it but not everyone does. To me, it tastes like a cross between a Frito and peanut oil.
 
  • #4,631
Talking about butter, I present to you... *drumrolls* Boterkoek! (Dutch buttercake) I'm going to make one now. :smile:
 
  • #4,632
<.<

>.>

The buttercake looks slightly... odd.

Oh well, I bet it'll be tasty no matter how it looks. :biggrin:
 
  • #4,633
Hobin said:
<.<

>.>

The buttercake looks slightly... odd.

Oh well, I bet it'll be tasty no matter how it looks. :biggrin:

Butter-anything is going to be good!
 
  • #4,634
Are you familiar with buttermilk? Gad linked to that. Also 'butter acid' may taste a bit disappointing.
 
  • #4,636
Astronuc said:
A guide to grilling steak or beef.
http://www.jfolse.com/recipes/meats/beef61.htm

The chef does cooking from Louisiana.
Another good reason for Number 5; Never desert your post.

I left two T-bones for just a few seconds and the neighbors dog got them both.
 
  • #4,637
dlgoff said:
Another good reason for Number 5; Never desert your post.

I left two T-bones for just a few seconds and the neighbors dog got them both.
O Noes! Lucky dog and unsuspecting you.
 
  • #4,638
turbo said:
O Noes! Lucky dog and unsuspecting you.

I bet Duke would never do that. :wink:
 
  • #4,639
dlgoff said:
I bet Duke would never do that. :wink:
Nope. Duke doesn't steal, and he's too honest to lie. He is not afraid to work, but he's too nervous to steal. You can find the definitive version here: T-Bone was a master. http://www.npr.org/2009/09/04/112532537/labor-day-blues-and-grooves

If Duke does something that he thinks I might disapprove of (however mildly) he gets a really guilty hang-dog look on his face. He won't even steal a tomato out of the garden, though he loves them. I let him steal raspberries out of our patch (he loves those even more!) but he only gets the low-hanging berries and the fallen ones, which is fine with me. With my arthritic joints, I don't want to get down there to pick them anyway.
 
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  • #4,640
  • #4,641
dlgoff said:
:smile: Outstanding. You "dog" you.
I wish I knew Duke's previous owner. I'd thank him for training him well, then beat the crap out of him for abandoning him on the streets. The ASPCA will waive abandonment fees if pet-owners are in financial trouble, so there is no need to leave a pet on the streets. Sorry for derailing the food thread so badly.

Anyway, since we got Duke onto a diet of grain-free dog-food (Blue Wilderness) I think that I might be able to top him in a farting contest. He's still the champ, but I have my times. (chili, baked beans, corned beef and cabbage...) That's cheating, but he doesn't know that.

We have no "farting pole" but that's OK. Duke and I don't cling to formalities.
 
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  • #4,642
turbo said:
...Sorry for derailing the food thread so badly.

Anyway, since we got Duke onto a diet of grain-free dog-food (Blue Wilderness) I think that I might be able to top him in a farting contest. He's still the champ, but I have my times. (chili, baked beans, corned beef and cabbage...) That's cheating, but he doesn't know that.

We have no "farting pole" but that's OK. Duke and I don't cling to formalities.
Nice recovery. Farting definitely belongs here.

Ever had these (well not you, but)? Goood farting material. :devil:


fp3.JPG
 
  • #4,643
Hi, my name is Evo and I am a goat cheese-aholic. I want to raise goats and make cheese. I wonder if i could get away with keeping a goat here? I could disguise it as a dog. Where's lisab when you need some goat photoshopping?
 
  • #4,644
Why do people insist on using mint as a garnish on deserts?

A garnish should be edible like a nice piece of spun sugar or a sprinkling of crushed pistacchios. The mint leaf may as well be a flower head, at least it would look nicer.
 
  • #4,645
Just eat the mint leaf!

I love goat cheese, I don't know if it's a good idea to keep them as a pet.. she'll eat all your furniture and turn it into milk :smile:
 
  • #4,646
Monique said:
Just eat the mint leaf!

I love goat cheese, I don't know if it's a good idea to keep them as a pet.. she'll eat all your furniture and turn it into milk :smile:
I guess she prefers your fruit trees to furniture...:rolleyes:
 
  • #4,647
Do any of you ever cook with sator/petai beans? Also known as stinky beans :biggrin: I'd like to process them into some sort of a condiment, but I'm not sure what's the best way to process them.
 
  • #4,648
I am going to roast the spiciest chicken tomorrow! Tonight I will be marinating it with yogurt, scotch bonnets and some other stuff :!)
 
  • #4,649
Meat and potatoes.

1. Meat.
2. Potatoes.

1. Broil a really expensive piece of meat wrapped in an impressive package but which has no marbling and doesn't taste all that great.
2. Peel the 4 potatoes and boil them. Then mash them and add a little butter, some light cream, salt and pepper.
3. Nuke some canned corn.
4. Toss in a salad.
 
  • #4,650
Here you go.

https://www.youtube.com/watch?v=kYko_BkMMMM

But if you're lazy,

0004119691416_500X500.jpg
 

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