What can you expect in the Food Thread on PF?

[IcedEcliptic]

Cool, I hope you like them.

Btw, I checked and the enchilada sauce comes in ten-ounce cans, not eight ounce cans as I had thought. So the quantity should be fifteen ounces of enchilada sauce, not twelve. The original post has been edited. The original recipe called for ten, but we found that another 50% works well. Ten ounces just isn't quite enough.

While I was growing up, my best friend was Mexican, so I frequently ate authentic, home-cooked, mexican food. I was eating menudo for years before they would tell me what's in it!

Something else, if you like Mexican food, you must try tripe tacos. I used to brave one of the most dangerous areas of Los Angeles just to get tripe tacos from this wonderful little hole-in-the-wall Mexican taco stand.

They were a hit! Well, one friend who is a spice-wimp cried a bit, otherwise, demolished in minutes. I called them, Taco a la Ivan, and everyone agreed the shells and salted lettuce are acts of genius. I did not get the perfect texture of the meat, but with practice I will. Thank you Ivan.

For tripe, I am a great fan, in Pho, in Menudo (good they did not tell you early what was in it: everything lol), so I will try it in a taco. I was in mexico for a few months about 15 years ago, and had carnitas made by a lady who took fresh masa, made tortilla, and had whole roasted pig. Mexican food was a revelation to me, it, you are lucky to have that friend.

Borek: Oh my god, he hired homeless to murder! Stupid as well as soulless.

 

[Ivan Seeking]

A few other favorites that we've discovered.

http://www.benjerry.com/flavors/our-flavors/# are a few of our favorite dessert recipes.

Also, we looooooove using Oroweat Oatnut bread for making French Toast. Mmmmmmm. We don't eat French Toast too often, but if we don't have any Oatnut bread, French Toast is now considered to be a huge waste of time.

[PLAIN]http://www.oroweat.com/Images/Products/Sliced_Variety_Oatnut.png

 

[IcedEcliptic]

A few other favorites that we've discovered.

http://www.benjerry.com/flavors/our-flavors/# are a few of our favorite dessert recipes.

Also, we looooooove using Oroweat Oatnut bread for making French Toast. Mmmmmmm. We don't eat French Toast too often, but if we don't have any Oatnut bread, French Toast is now considered to be a huge waste of time.

[PLAIN]http://www.oroweat.com/Images/Products/Sliced_Variety_Oatnut.png[/QUOTE]

That looks like Arnold's Oat bread!

I love that bread, for peanut butter, banana and honey (tupelo is best) sandwiches, and everything else.

It IS the same!

http://www.knittersreview.com/forum/topic.asp?TOPIC_ID=76611

 

[foamlover]

I whip three raw eggs and drink them mixed with water in a cup. I been doing this for most of this year. I eat about 9 whole eggs a day.

I also like to eat tuna and egg omelette every breakfast.

http://img195.imageshack.us/img195/8594/eggtuna.jpg

 

[IcedEcliptic]

I whip three raw eggs and drink them mixed with water in a cup. I been doing this for most of this year. I eat about 9 whole eggs a day.

I also like to eat tuna and egg omelette every breakfast.

http://img195.imageshack.us/img195/8594/eggtuna.jpg

Hmmm, not my cup of tea, but you made me think of something:

Take the oat bread of the previous threads, cute a hole in the center. Brown some butter in a pan, and place the bread in the pan. Add one egg into the hole you made. Over easy, and serve! A fun breakfast for kids, or those of us who still feel like them.

 

[turbo]

I'm baking Beer Barrel Rye bread this morning. Should have done it yesterday, but time might have been an issue, since the baked beans and ham required lower oven temps than the bread. It sure would be nice to have a second oven... No room in this little place, though.

 

[IcedEcliptic]

I'm baking Beer Barrel Rye bread this morning. Should have done it yesterday, but time might have been an issue, since the baked beans and ham required lower oven temps than the bread. It sure would be nice to have a second oven... No room in this little place, though.

If you have a fireplace or wood-stove or stove-top you could use a cast iron dutch oven.

 

[turbo]

Back to cooking tools. Our old Osterizer blender still works, but it is tired. My wife makes smoothies/shakes every day, so I started looking for a replacement. I found a professional-grade Oster on Amazon sold through JR Music World. Retail of $170, sold for $55. It has a 1/2 hp motor, and my wife loves it. Very solid and heavy. I can't vouch for long-term longevity of course, but it is a powerhouse. Unlike the old blender, this does not have lots of push-buttons, just a toggle switch to choose between a pulse, and a high-speed constant "liquify". I don't know why the huge price reduction - perhaps the introduction of a "new and improved" model, but I have not found anything negative about this model.

The old blender (pushing 10-15 years now) will be relegated to the summer camp or to my mother-in-law's house so my wife can make fruit drinks while caring for her mother on weekends. The new blender will take on the 5-6 day/week task of making fruit smoothies, ice and all.

 

[IcedEcliptic]

Back to cooking tools. Our old Osterizer blender still works, but it is tired. My wife makes smoothies/shakes every day, so I started looking for a replacement. I found a professional-grade Oster on Amazon sold through JR Music world. Retail of $170, sold for $55. It has a 1/2 hp motor, and my wife loves it. Very solid and heavy. I can't vouch for long-term longevity of course, but it is a powerhouse. Unlike the old blender, this does not have lots of push-buttons, just a toggle switch to choose between a pulse, and a high-speed constant "liquify".

The old blender (pushing 10-15 years now) will be relegated to the summer camp or to my mother-in-law's house so she can make fruit drinks while caring for her mother on weekends. The new blender will take on the 5-6 day/week task of making fruit smoothies, ice and all.

J&R through Amazon has terrific deals; I snagged a stick blender from them years ago, and an ergonomic keyboard. A good blender needs just what you say, power and simplicity. I just bought some fresh blackberries, strawberries, and bananas. Add some strained yogurt and bam, perfect smoothie or parfait.

On an unrelated note, I really love Gruyere cheese wrapped in smoked chicken, with some horseradish mustard. YUM>

 

[Ben Niehoff]

Here's something I just improvised this afternoon that turned out pretty delicious. There is nothing remotely German about this...it just uses bratwursts as an ingredient. We try to keep sausages on hand in our freezer precisely because it's easy to throw together something good without much of a plan. Some of these ingredients I decided to add halfway through, so it may be slightly haphazard:

1 package white bratwurst or similar
1 large onion
2 large carrots
3 celery stalks
3 tomatoes
1 large potato
1 bottle of beer (a sweeter variety, with strong flavor)
1/2 c dry vermouth
butter (I use clarified...it's easier)
salt to taste
black pepper
thyme
marjoram
dry mustard
dill seed (or caraway would work)

Chop vegetables into rough 1-inch chunks (or however you like...I was in a hurry). If you're feeling adventurous, peel and seed the tomatoes...I didn't bother, but it improves the texture if you do.

In a pot or dutch oven, pour in the beer, add the herbs, salt, tomatoes and celery, and start them simmering...you want it to bubble a bit, but you don't want to boil the thin layer of liquid away. You're on your own as to the proportions of herbs...I always guess these things. If it tastes just a little bit too salty, that's good, as the potatoes will absorb it.

In a separate pan/skillet, saute the onions in butter on medium heat to get some browning on them; then remove with slotted spoon and add to simmering pot. Repeat with carrots.

Now brown the sausages in butter...don't touch them for about 3 minutes, then flip over and don't touch again for about 3 minutes...should get some deep browning that way. Then add the sausages to the pot.

The idea is to brown everything in butter and then simmer it for about an hour in the liquid. The catch is that if you do the potatoes too early, they'll turn to mush...they should only spend about 20 minutes in the liquid. So, wait until the appropriate time and then do the same with the potatoes (brown in butter, then add to liquid).

After that, deglaze the pan with vermouth (i.e. add vermouth, bring to boil and scrape up whatever is stuck to the pan), and add that to the simmering pot as well.

When simmering is done, remove sausages and vegetables with a slotted spoon and place them into serving dish, container, whatever. Try to leave the liquid in the pot. Finally, bring the liquid to a boil and reduce until a spoon leaves a trail when dragged across the bottom. Pour reduced sauce over waiting ingredients.

Enjoy.

 

[turbo]

Sounds good, Ben! Good advice with cooking times/mush.

 

[Evo]

Sounds really good Ben. I also agree on the potatoes, I like a little toothiness to the potatoes, or "owl Don tay" as a cooking judge on tv said the other night.

 

[Evo]

Last night I lightly cooked 3 pounds of hamburger meat and used about 1/2 pound in a makeshift "stir fry". Turned out very yummy.

But now I need to think of something fabulous to make with the rest of it. I'm going to use 1 pound for shepherd's pie, but I need something new to do with the rest.

Any suggestions?

 

[IcedEcliptic]

Last night I lightly cooked 3 pounds of hamburger meat and used about 1/2 pound in a makeshift "stir fry". Turned out very yummy.

But now I need to think of something fabulous to make with the rest of it. I'm going to use 1 pound for shepherd's pie, but I need something new to do with the rest.

Any suggestions?

May I suggest...

http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe/index.html

 

[Evo]

May I suggest...

http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe/index.html

Thanks, but the meat has already been cooked.

 

[turbo]

When we cook a bunch of loose hamburg (nearing expiration, perhaps), we often throw together quick and dirty meals using soft tortillas. Sautee onions, mushrooms, peppers (including chilies of course) and other vegetables to taste, put cooked hamburg on a soft tortilla, and top with the vegetables. Top all that with some home-made salsa (my green tomato-jalapeno is my favorite) fresh chopped tomatoes and shredded cheese, roll them up and 'nuke 'em in the microwave. Very tasty, and easy to make.

 

[rewebster]

Last night I lightly cooked 3 pounds of hamburger meat and used about 1/2 pound in a makeshift "stir fry". Turned out very yummy.

But now I need to think of something fabulous to make with the rest of it. I'm going to use 1 pound for shepherd's pie, but I need something new to do with the rest.

Any suggestions?

burritos or tacos

 

[IcedEcliptic]

burritos or tacos

If it is cooked, then that would not absorb enough...

Now a bolognese, would work...

 

[lisab]

Hamburger soup:

• Lightly saute some carrots, onion, celery, garlic and green beans (oh the green beans are so great in this dish!)
• Add some of your already cooked beef
• Add a can of diced tomatoes (undrained) and beef broth (canned is OK) and a bay leaf
• Bring to a low boil
• Add some elbow macaroni and return to a boil. Monitor the liquid level, adding water as needed.

And it's done when the macaroni is soft. I left all the proportions out because everyone does it differently, plus I know you're an experienced cook and can figure it out.

Great, fast soup for a cold day.

 

[Evo]

Thanks guys!

 

[turbo]

BTW, you may be tempted to hold out the chopped fresh tomatoes until you have microwaved the roll-ups. Don't do it. Tomatoes have a nice character when lightly cooked this way, and that works well with the melted cheese.

 

[Monique]

or "owl Don tay" as a cooking judge on tv said the other night.

why do you torture yourself by watching these shows!

 

[turbo]

why do you torture yourself by watching these shows!

It's a sickness. My wife watches some Food Network shows "for ideas", though we are probably better cooks than 90+% of the "chefs" on that network. I finally got her to stop watching the Neelys. I just can't stand the over-the-top saccharine fawning and honey-dear talk, with the obligatory "y'all" every 10 seconds or so.

 

[lisab]

Sounds really good Ben. I also agree on the potatoes, I like a little toothiness to the potatoes, or "owl Don tay" as a cooking judge on tv said the other night.

I wonder how much owl you're supposed to put in there

 

[Proton Soup]

I wonder how much owl you're supposed to put in there

http://www.flickr.com/photos/tom-margie/2256624761/

 

[IcedEcliptic]

So Evo, what did you end up making?

My dinner:
http://www.foodnetwork.com/recipes/alton-brown/grilled-romaine-recipe/index.html

and a lovely chicken slow cooked in a crock-pot with basic mirepoix, subbing some of the onion for Chipotles, added cilantro, salt, pepper, a little chicken stock, some rutabaga, parsnip. My wife does the dishes and hates to cook, I love to cook and hate dishes. Life is good :)

 

[IcedEcliptic]

I wonder how much owl you're supposed to put in there

I don't want to hear about your interpretation of spotted dick. Now to be honest, when I was 9 years of age, I was taken to a nice restaurant, and ordered the Sweetbreads. I believed that it was SWEET BREAD, and I was not happily surprised. 2 years later I experienced catharsis by tricking a cousin in the same way.

 

[Evo]

So Evo, what did you end up making?

My dinner:
http://www.foodnetwork.com/recipes/alton-brown/grilled-romaine-recipe/index.html

and a lovely chicken slow cooked in a crock-pot with basic mirepoix, subbing some of the onion for Chipotles, added cilantro, salt, pepper, a little chicken stock, some rutabaga, parsnip. My wife does the dishes and hates to cook, I love to cook and hate dishes. Life is good :)

Nothing yet. I ate more of the stir fry and I'm not hungry, so perhaps tomorrow.

 

[IcedEcliptic]

Nothing yet. I ate more of the stir fry and I'm not hungry, so perhaps tomorrow.

Mmmm, stir fry is a no-lose proposition. You could use it to make Chili, or a "do it yourself without the crap" hamburger helper! Spices, cheese, some Italian breadcrumbs, a little beef stock or water, a dash of salt, sugar, and pepper...

 

[IcedEcliptic]

Lebanese food is one of the best in the world.

True.

 

[Ivan Seeking]

They were a hit!

You and I posted at about the same time, so I never saw this. Glad you liked them.

I'm guessing that you cooked the meat until it was too dry? I like them best when just a little liquid burns my fingers with each bite.

Yes, I love all Mexican food with a passion. Over the years it became clear that in particular, I love the flavor of serrano peppers. And you can't put too much cilantro in salsa, afaic. Chorizo and eggs on a flour tortilla, for breakfast? Mmmmmmmm! And I'll make a taco out of just about anything, Try a ham, cheese, and egg [omlette] taco with Pico Pica hot sauce - wonderful.

Fried ice cream is another favorite of ours.

 

[Je m'appelle]

This is what I'm having right now:

http://lahary.files.wordpress.com/2008/10/lasagne.jpg"

 

[Evo]

Just fried up some bacon, threw in some finely chopped green vidalias and garlic, let them sweat, threw in a pound of black beans, water to cover, salt. When they get tender, I'll add some lime juice, cumin and cilantro.

I am so glad that cooking with bacon and bacon grease is back in fashion.

 

[turbo]

I am so glad that cooking with bacon and bacon grease is back in fashion.

It went out of fashion? That's what I get for living in a backwater.

 

[Evo]

It went out of fashion? That's what I get for living in a backwater.

All of these health food nuts that would have the rest of us eating like anorexic rabbits. And they're the ones dying off.

Unless you have serious medical conditions that require restricted diets, eat! Eat good food, just eat in moderation. I'd rather eat a small amount of orgasmic food than a bucket of crap. You only live once. Don't deprive yourself.

 

[IcedEcliptic]

Life without some modicum of pork fat is probably not worth living. :)

 

[turbo]

All of these health food nuts that would have the rest of us eating like anorexic rabbits. And they're the ones dying off.

Unless you have serious medical conditions that require restricted diets, eat! Eat good food, just eat in moderation. I'd rather eat a small amount of orgasmic food than a bucket of crap. You only live once. Don't deprive yourself.

My mother and my grandmother always cooked with bacon, salt pork, and the saved greases, as well as butter. I never managed to crack 120# until I entered engineering school, stopped competitive long-distance running and Nordic skiing, and started planting my butt in a desk-chair for 3-4 hrs a night studying. Really lean! Every summer, my parents would let me spend a week or two with my grandparents, and my grandmother would load me with cream and berries in the morning, with bacon, eggs, and fried potatoes, etc for breakfast. Every meal went the same. She tried to put 5# on me every week because I was "too skinny". She was brought up on a farm, and fed river-drivers as a cook, so she knew how to fuel calorie-burners.

 

[Evo]

My mother and my grandmother always cooked with bacon, salt pork, and the saved greases, as well as butter. I never managed to crack 120# until I entered engineering school, stopped competitive long-distance running and Nordic skiing, and started planting my butt in a desk-chair for 3-4 hrs a night studying. Really lean! Every summer, my parents would let me spend a week or two with my grandparents, and my grandmother would load me with cream and berries in the morning, with bacon, eggs, and fried potatoes, etc for breakfast. Every meal went the same. She tried to put 5# on me every week because I was "too skinny". She was brought up on a farm, and fed river-drivers as a cook, so she knew how to fuel calorie-burners.

Even if you don't need to put on pounds, satisfying food keeps you full longer, so you eat less.

The Evo Child and I were discussing this. If we eat "light" food, we're hungry and eat all day. One salad can have 1,200 or more calories, but you feel hungry again in a few hours. But one Hardees burger will keep us fed and satisfied for two days.

 

[Evo]

Did you know that if you cook ultra expensive sashimi grade ahi tuna well done that you can't tell it apart from 50 cent canned tuna?

Yep, it's true. Now I know.

No wonder they never cook it, but only sear the outside, or serve it raw.

I will never pay for that stuff again. Especially after watching the parasite marathon on DHC yesterday.

 

[Moonbear]

Did you know that if you cook ultra expensive sashimi grade ahi tuna well done that you can't tell it apart from 50 cent canned tuna?

Yep, it's true. Now I know.

No wonder they never cook it, but only sear the outside, or serve it raw.

I will never pay for that stuff again. Especially after watching the parasite marathon on DHC yesterday.

WHY would you cook it well done? The point of getting sashimi grade is so you can eat it raw as sashimi!

 

[Evo]

WHY would you cook it well done? The point of getting sashimi grade is so you can eat it raw as sashimi!

Because I had a large chunk of it left after making sushi, and wondered what would happen if I thoroughly cooked it. Now I know, it turns into canned tuna.

Here's the sushi I made with the raw tuna.

 

[Moonbear]

Because I had a large chunk of it left after making sushi, and wondered what would happen if I thoroughly cooked it. Now I know, it turns into canned tuna.

Oh, okay. The "it was going to spoil anyway" view. Though, I've never had leftover sashimi.

Here's the sushi I made with the raw tuna.

Nice. Though, way too much rice there for my taste. But that's mostly because I prefer sashimi to sushi.

 

[Evo]

That was my first attempt at sushi, I'm getting better. It's really fun to make. The most work is the rice.


Evo Child has suggested a smoked salmon sushi she had with cream cheese. Jewish sushi.

 

[lisab]

That was my first attempt at sushi, I'm getting better. It's really fun to make. The most work is the rice.


Evo Child has suggested a smoked salmon sushi she had with cream cheese. Jewish sushi.

Jewshi.

 

[Evo]

Jewshi.

 

[IcedEcliptic]

So a crab-roll would be anti-Jewshi? Would it release riceons and norions when it annihilates with jewshi? :)

 

[DaveC426913]

Evo Child has suggested a smoked salmon sushi she had with cream cheese. Jewish sushi.

These are often a hit at parties. But the way I've seen them is not with rice, it's with a flatbread:

 

[turbo]

I'm going to buy a new cooking tool tomorrow. Tractor Supply's Memorial Day sale starts tomorrow, and they have the Chargriller Trio on sale for $300. It's a dual-fuel grill (propane and charcoal) with a side fire-box for low-heat smoking. I was thinking of taking down the Forester because it has AC, but I'm going to have to take my truck instead. That monster is 200# and probably too big to fit comfortably into an SUV. I'll have to break down the carton in the bed of the truck and lug the components out to the back deck for assembly. I hope to get my mitts on some more culled brooder-salmon from the hatchery this summer, fillet them and smoke them in my peppery maple-syrup glaze.

http://www.chargriller.com/testimonies.php

 

[Evo]

These are often a hit at parties. But the way I've seen them is not with rice, it's with a flatbread:

She had them in a restaurant. They were sushi, but the filling was slices of smoked salmon and cream cheese. I've got to make some, she said it was the best sushi she'd had.

 

[turbo]

Not that different from lox and bagels. There was a trendy restaurant about 50 miles from here that did a good job with that. Toasted bagels spread with cream cheese and topped with smoked Atlantic salmon bellies. I'd start with that "appetizer", follow with their spinach salad topped with walnuts and mustard vinaigrette dressing, and finish off with one of their sinfully delicious desserts and an espresso. The grasshopper pie was excellent.