What can you expect in the Food Thread on PF?

[Math Is Hard]

Mash the garlic and eat it now.

It looks pretty tasty. I just might.

I am trying to copy the garlic dip they serve at a restaurant down the street. I made it once before without doing the marination and it didn't taste right, so I am hoping a few hours of infusion will flavor up the oil better.

 

[Astronuc]

I think Evo may appreciate this story

http://www.npr.org/templates/story/story.php?storyId=130921453
How to Cook French, with Short cuts - Hachis Parmentier

http://www.eatlivetravelwrite.com/2010/10/french-fridays-with-dorie-hachis-parmentier/

Bon Apetit

 

[mugaliens]

Mash the garlic and eat it now.

One's teeth are the best mashers. :)

 

[Evo]

I am so proud. A few days ago the Evo Child decided to learn how to cook. She bought two great cookbooks for beginners and have made 3 absolutely fabulous dinners the past 3 nights. She's a natural and actually enjoys cooking. This is the child that needed help microwaving a tv dinner a few years ago. Who knew?

She's started by making dishes with just a few ingredients. First night was a broiled herbed chicken breast topped with a fresh tomato slice and feta cheese, second night was a hamburger made with chopped green chiles and feta mixed into the patty, topped with sauteed onions and avocado slices. The third was chicken and vegetables in alfredo sauce spooned over whole wheat biscuits.

Last night was going to be a lovely fish dish, but she got sick with the flu so I made a pork butt slow simmered in a mushroom and white wine sauce, so succulent and fork tender. Without a doubt, the best pork I've eaten in my life, I'll be doing that again.

 

[Astronuc]

I am so proud. A few days ago the Evo Child decided to learn how to cook. She bought two great cookbooks for beginners and have made 3 absolutely fabulous dinners the past 3 nights. She's a natural and actually enjoys cooking. This is the child that needed help microwaving a tv dinner a few years ago. Who knew?

She's started by making dishes with just a few ingredients. First night was a broiled herbed chicken breast topped with a fresh tomato slice and feta cheese, second night was a hamburger made with chopped green chiles and feta mixed into the patty, topped with sauteed onions and avocado slices. The third was chicken and vegetables in alfredo sauce spooned over whole wheat biscuits.

Last night was going to be a lovely fish dish, but she got sick with the flu so I made a pork butt slow simmered in a mushroom and white wine sauce, so succulent and fork tender. Without a doubt, the best pork I've eaten in my life, I'll be doing that again.

Can't wait to see you on Good Eats with Evo.

 

[Evo]

I'm reading one of Evo Child's cookbooks, which has wonderful everything you need to know beginner information, but it's obvious the book was written in England because it's full of silly terms. There is a "trolley tips" section, where they tell you how to properly load your trolley. I'm assuming a "bumper-size" offer must be a bulk offer, but WTH is "twee" packaging? "Do not be fooled by fancy labels or twee packaging."

Silly British people need to learn how to speak English!

 

[Evo]

I'm eating Blue Diamond habanero bbq almonds. Very yummy, and not hot, just nice flavor.

 

[lisab]

I found a very nicely flavored sausage recently. It's quite strong but not hot, lots of paprika.

Any creative ideas for what to do with it?

 

[mugaliens]

I created a grilled talapia cheddar sandwich yesterday. Interesting! And quite tasty.

 

[turbo]

I'm reading one of Evo Child's cookbooks, which has wonderful everything you need to know beginner information, but it's obvious the book was written in England because it's full of silly terms. There is a "trolley tips" section, where they tell you how to properly load your trolley. I'm assuming a "bumper-size" offer must be a bulk offer, but WTH is "twee" packaging? "Do not be fooled by fancy labels or twee packaging."

Silly British people need to learn how to speak English!

Twee is Brit-Speak for "Precious". Think of the silly baby-talk that Rachael Ray engages in... that's twee.

 

[Evo]

I found a very nicely flavored sausage recently. It's quite strong but not hot, lots of paprika.

Any creative ideas for what to do with it?

I'll PM you my address.

 

[Borek]

Zucchini bread once again was a winner.

You have problems reading British cookbook? What about absolute Polish classic, "Jedyne praktyczne przepisy wszelkich zapasów spiżarnianych oraz pieczenia ciast" by Lucyna Ćwierczakiewiczowa? The day you will be able to properly pronounce both the title and author name you will know British books are for sissies.

 

[nismaratwork]

Zucchini bread once again was a winner.

You have problems reading British cookbook? What about absolute Polish classic, "Jedyne praktyczne przepisy wszelkich zapasów spiżarnianych oraz pieczenia ciast" by Lucyna Ćwierczakiewiczowa? The day you will be able to properly pronounce both the title and author name you will know British books are for sissies.

Ha, I've read a Hungarian and a Japanese cookbook... your Polish is familiar and comprehensible by comparison! That said... holy crap, that author really packs a lot of detail into the titles! From what I can understand this is about the baking of cakes/bread/dough (I can't distinguish the word), provisions for the pantry and generally the "Joy of Cooking" for Polish folks. 'Radość kucharstwo dla Polskiego narodu.' (my poor attempt at 'The Joy of Cooking for a Polish Nation')... but heh, that title is too short.

Oh, a friend just took me to an Ethiopian restaurant... eat with your hands and very traditional (well, it was when they had food)... good stuff and hard to describe. I would say it's what happens when Tibetan and UK/USA type Indian cuisine have a love child, but it was really good.

 

[Evo]

Oh, a friend just took me to an Ethiopian restaurant... eat with your hands and very traditional (well, it was when they had food)... good stuff and hard to describe. I would say it's what happens when Tibetan and UK/USA type Indian cuisine have a love child, but it was really good.

Was it one of the new Ethiopian raw meat restaurants?

 

[nismaratwork]

Was it one of the new Ethiopian raw meat restaurants?

Eep... not my thing at all, and no, this was about 16 years ago and was a real rarity.

 

[Ivan Seeking]

Here's a new one. The kid at the Subway shop swears by them.

Bacon Brownies

Just cook bacon until crispy, break up into small bits, and put in brownie mix.

No, he wasn't smoking a bong at the time. He claims some woman brought them into try and they were awesome.

It sounds a lot like a State Fair treat to me [deep-fried Ding Dongs, Twinkies, etc].

 

[turbo]

We have a new sandwich shop! The artisan butcher shop owners added deli meats and cheeses a while back, and now they are selling sandwiches and will soon add pizzas and hot sandwiches. My wife bought two subs last night - a vegetable sub for her and a roast beef sub for me. They were HUGE - enough for 3 people to share each. My sandwich had at least 1/4# of thin-sliced roast beef plus sharp cheese, onions, tomatoes, a little lettuce, ripe olives, pickled yellow peppers, and really crispy jalapeno slices. All that for $7. I pigged out and finished the sandwich late last night as a snack, but I was stuffed.

The quality is outstanding, and my wife claims that the proprietor is a stickler for quantity, too - she weighed each sandwich on the deli's scale before wrapping them. There are two sub shops in the next town to the south, and they should expect to lose business - Subway, especially.

 

[dlgoff]

They were HUGE - enough for 3 people to share each. My sandwich had at least 1/4# of thin-sliced roast beef plus sharp cheese, onions, tomatoes, a little lettuce, ripe olives, pickled yellow peppers, and really crispy jalapeno slices. All that for $7. I pigged out and finished the sandwich late last night as a snack, but I was stuffed.

Man vs Food

 

[Evo]

Sound good turbo, but I'll stick with my $4.95 2 pound sub.

 

[dlgoff]

The neighbor brought me a couple dozen of home grown eggs. So I had a big dinner/breakfast of thick sliced bacon, wheat toast, and some over medium eggs. Sooooo Goooood.

 

[turbo]

The neighbor brought me a couple dozen of home grown eggs. So I had a big dinner/breakfast of thick sliced bacon, wheat toast, and some over medium eggs. Sooooo Goooood.

The woman that delivers newspapers on our rural route also sells eggs. $1 a dozen and they are FRESH! When my neighbor is planing and shaping wood for trim, he bags the shavings and sawdust for her to use as bedding for her hens, and she drops off a newspaper for him when she has an extra one. Pretty chummy neighborhood.

 

[Evo]

This is a cake recipe my mom found over 40 years ago. It's my favorite cake in the entire world.

Grecian Orange Cake

1 pkg yellow cake mix
1 pkg instant lemon pudding mix
4 eggs
2/3 c oil
3/4 c water

Place all ingredients in a bowl and mix on low 2 minutes. Pour in a greased and floured tube pan. Bake at 325 F for 45 minutes to 1 hour.

Icing
2 c confectioners sugar
1/2 c frozen concentrated orange juice from can
2 T melted butter

Stir over low heat until sugar is melted. While cake is hot punch 100 holes in it with a ice pick to bottom of pan (my mom used a knitting needle). Pour icing mixture over hot cake and let stand in the pan until cold. Turn onto plate.

 

[Borek]

1 pkg yellow cake mix
1 pkg instant lemon pudding mix

Next time I will be in US I will buy ingredients, as of today I will skip the recipe

 

[Evo]

Next time I will be in US I will buy ingredients, as of today I will skip the recipe

You don't have anything similar there?

 

[turbo]

You don't have anything similar there?

Perhaps Poland has not fallen into the boxed-cake/boxed pudding morass. Probably they don't have Hamburger Helper there, either.

 

[nismaratwork]

You could use the same kind of cake mix you do for karmelowe ciasteczka czekoladowe pikany (I don't know if I'm getting that right)... the pudding you could made by scratch easily!

Evo: I took the easy way and used boxed ingredients... yum. That was a good recipe, and my stomach, gal, and a few friends thank, "The physics lady with the cooking," to quote one friend verbatim.

 

[Evo]

You could use the same kind of cake mix you do for karmelowe ciasteczka czekoladowe pikany (I don't know if I'm getting that right)... the pudding you could made by scratch easily!

Evo: I took the easy way and used boxed ingredients... yum. That was a good recipe, and my stomach, gal, and a few friends thank, "The physics lady with the cooking," to quote one friend verbatim.

YAY! I'm so glad you liked it. The orange "icing" goes all through the cake and gets into every bite. That's the cake I think of when I think of home.

 

[Borek]

Perhaps Poland has not fallen into the boxed-cake/boxed pudding morass. Probably they don't have Hamburger Helper there, either.

There is a lot of ready mixes, however they are prepared to fit Polish kitchen, so you never know how similar/different they are, especially as names ("yellow cake mix") say nothing about the composition. Fact that we rarely use them (we mostly start from scratch - flour, eggs, butter) doesn't help either.

And pudding is something completely alien to me, I never know what it means. Fact that it can be a main dish doesn't help. From what I understand the closest thing that we have in Poland is "budyń" - sweet dessert made from milk and starch plus some fragrance (coffee, vanilla, chocolate) - usually made from ready mixes that you add to milk. But that's just my guess.

 

[hypatia]

I'm breaking up loafs of French bread, into cubes, and putting them into a stoneware bowl that has been used in my family for over 120 years. Yes its for the dressing on Thanksgiving. I use this giant bowl so seldom now, but it is a thing of beauty.
I've also promised to make fried apples and pumpkin custard.

 

[Evo]

There is a lot of ready mixes, however they are prepared to fit Polish kitchen, so you never know how similar/different they are, especially as names ("yellow cake mix") say nothing about the composition. Fact that we rarely use them (we mostly start from scratch - flour, eggs, butter) doesn't help either.

You could make a plain basic moist cake and use the boxed pudding mix you mention below, if you don't have lemon flavor, you could add a teaspoon of lemon extract, do you have lemon extract? Just don't add any milk.

From what I understand the closest thing that we have in Poland is "budyń" - sweet dessert made from milk and starch plus some fragrance (coffee, vanilla, chocolate) - usually made from ready mixes that you add to milk. But that's just my guess.