What can you expect in the Food Thread on PF?

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SUMMARY

The forum discussion revolves around sharing food recipes and culinary experiences, particularly focusing on lentils and various creative dishes. Participants share their favorite recipes, including a unique chocolate lentil cake and a grilled habanero shrimp marinade. The conversation highlights the versatility of lentils in dishes like lentil lasagna and the importance of improvisation in cooking. Additionally, users express enthusiasm for Lebanese cuisine and the upcoming Lentil cook-off event on August 19th.

PREREQUISITES
  • Understanding of basic cooking techniques and ingredient preparation
  • Familiarity with common culinary terms such as "marinade" and "al dente"
  • Knowledge of various cuisines, particularly Lebanese and Indian
  • Experience with ingredient substitutions and improvisation in recipes
NEXT STEPS
  • Explore creative lentil recipes, including lentil lasagna and lentil moussaka
  • Research different marinades for grilling shrimp, focusing on flavor combinations
  • Learn about traditional Lebanese dishes and their preparation methods
  • Investigate the significance and recipes associated with the Lentil cook-off event
USEFUL FOR

Food enthusiasts, home cooks, and anyone interested in exploring diverse recipes and culinary techniques, particularly those involving lentils and Mediterranean cuisine.

  • #3,721
Just found that coffee-maker on Amazon. $200!
 
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  • #3,722
turbo-1 said:
Just found that coffee-maker on Amazon. $200!

I don't want it anymore. :bugeye:
 
  • #3,723
nismaratwork said:
I don't want it anymore. :bugeye:
Nor do I. I have a perfectly fine espresso maker that cost me less than $50, and makes me a 4-demitasse carafe of good brew every morning.

My wife goes an even simpler route - a Melitta funnel-shaped plastic filter-holder and a pack of #4 filters.
 
  • #3,724
I have a question about smell and food.

I don't eat beef much anymore, but tonight I cooked a steak. Very high heat, the outer fat was nicely charred but the inside was rare.

Now, it's been several hours since I cooked it, but the smell of charred beef fat is still so strong! I smell it with every breath. So how come we become accustomed to some food smells, and not others? Is it because our brains are hard-wired to love fat?
 
  • #3,725
lisab said:
I have a question about smell and food.

I don't eat beef much anymore, but tonight I cooked a steak. Very high heat, the outer fat was nicely charred but the inside was rare.

Now, it's been several hours since I cooked it, but the smell of charred beef fat is still so strong! I smell it with every breath. So how come we become accustomed to some food smells, and not others? Is it because our brains are hard-wired to love fat?

I have no hard evidence to hand, but I recall that we have a large number of receptors specifically to smell char, meat, and anything proteinaceous. The grease smell lingers because... it actually lingers on surfaces.
 
  • #3,726
Borek said:
Looks like something that would get you arrested in Texas.

Or the center-piece of a coffee table in California.
 
  • #3,727
Dembadon said:
Or the center-piece of a coffee table in California.

Heh...

I had a coffee maker like that once... for about a year. I drank a LOT of coffee... :rolleyes:
 
  • #3,728
nismaratwork said:
I have no hard evidence to hand, but I recall that we have a large number of receptors specifically to smell char, meat, and anything proteinaceous. The grease smell lingers because... it actually lingers on surfaces.

Hmm, I just had a good meal. I'm too fat and happy to go cleaning stuff :-p.
 
  • #3,729
lisab said:
Hmm, I just had a good meal. I'm too fat and happy to go cleaning stuff :-p.

How about...

http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-salt-crust-tomato-sauce-and-basil
http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemon


Mmmmm... you're right, they look good.

[URL]http://www.gourmandia.com/m/thumb/grilled-wolf-eel-with-beaten-milk-and-horseradish.jpg[/URL]
 
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  • #3,730
nismaratwork said:
How about...

http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-salt-crust-tomato-sauce-and-basil
http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemon


Mmmmm... you're right, they look good.

[URL]http://www.gourmandia.com/m/thumb/grilled-wolf-eel-with-beaten-milk-and-horseradish.jpg
[/URL]

Nooooo! They're so sweet...don't eat my friends!
 
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  • #3,731
lisab said:
Nooooo! They're so sweet...don't eat my friends!

Very sweet it seems... a bit like Congar Eel...


Don't worry, I'm not eating any eel except Pike and Congar... I love animals too much to eat something so gentle as a wolf eel.
 
  • #3,732
The other night I had a little bit of meat left on a chicken, so on a whim I made a small amount of chicken soup HEAVY with fresh cilantro, onions, and habaneros. Mmmmmmmmm, it was surprisingly good. I'm starting to think I like anything laced with capsaicin.
 
  • #3,733
Ivan Seeking said:
The other night I had a little bit of meat left on a chicken, so on a whim I made a small amount of chicken soup HEAVY with fresh cilantro, onions, and habaneros. Mmmmmmmmm, it was surprisingly good. I'm starting to think I like anything laced with capsaicin.

You should! It's a flavor enhancer that works quite well with salt, and glutamate! Yum!

Try a bit of chili powder in your cocoa, or put some dried habaneros (WHOLE) in a sachet into raw cocoa for storage. You will be happy.
 
  • #3,734
My wife and I made Spanish rice this afternoon, using my home-made marinara from last summer as a base. Mmmm! Much better than using canned tomato sauce. I'll have to make and freeze more gallons of marinara next summer. I'll have to plant extra Mariana tomatoes (Roma variant) basil, cilantro, etc.
 
  • #3,735
My wife was a mad baker today: She made French bread, pumpernickel, French bread with roasted garlic, and French bread with roasted garlic, rosemary, and sun-dried tomatoes. The last version is the best, IMO. She made up that recipe on the fly and still wants to tinker with it, so I'll have some more fresh bread later this week.
 
  • #3,736
turbo-1 said:
My wife was a mad baker today: She made French bread, pumpernickel, French bread with roasted garlic, and French bread with roasted garlic, rosemary, and sun-dried tomatoes. The last version is the best, IMO. She made up that recipe on the fly and still wants to tinker with it, so I'll have some more fresh bread later this week.

sign0008.gif


Oh god... so good. If you see a 6'2" monster with curly hair skulking in your yard, sniffing for bread... it's just me, so don't shoot! :wink:
 
  • #3,737
Well got the cold drip coffee maker and tried it out last night. There is definitely a pretty big difference between cold brewed coffee and warm brewed. The cold is milder with definitely a less acidic taste and less bitterness. I notice a big difference because I drink my coffee black. Some people may not like cold drip coffee because they actually prefer the bitter taste with the slight bite that regular coffee has. If you have indigestion problems drinking regular coffee, I could see a cold drip brewed coffee being much easier on your stomach. Definitely much more mellow.
 
  • #3,738
managed to gain a kilo from eating last week... good times!
 
  • #3,739
nucleargirl said:
managed to gain a kilo from eating last week... good times!

The measure of weight, or class of submarine?

*runs away*
 
  • #3,740
papperoni pizza anytime!
 
  • #3,741
Eggplant alert! I was watching Anthony Bourdain the other night and he decided to impress his European hosts by making ratatouille. Unfortunately, he thought it was made by cooking the vegetables separately and then tossing them together at the last moment, since this seems to be the new trend and a lot of people don't know that is not how traditional ratatouille is made. The host set him straight "this tastes good, but it's not ratatouille".

Ratatouille is a vegetable stew, all of the vegetables are placed in a pot together and the unique flavor comes from stewing the vegetables together until they almost disintegrate.

This is what it should look like, it's peasant food, they didn't have tons of pans and time to cook every individual item, it all went into a single pot and cooked for a long time.

ratatouille.jpg


Anyway, this is part 1 of what will be a tutorial on traditional ratatouille and the differences between it and caponata, bohemienne, and the newly invented Confit byaldi which was misrepresented as ratatouille in the cartoon movie Ratatouille.

Yes, I am a nit picky traditionalist and people should know what they're eating. All are tasty, but often confused. More to come.
 
  • #3,742
Corned beef question. I know the point cut is fattier than the flat cut, but it's on sale for a dollar a pound cheaper than the flat. I'm just wondering if the percentage of fat makes the point cheaper or same as the flat? Does anyone know, on average, what percentage of fat a point usually has as opposed to the flat?
 
  • #3,744
Evo said:
Corned beef question. I know the point cut is fattier than the flat cut, but it's on sale for a dollar a pound cheaper than the flat. I'm just wondering if the percentage of fat makes the point cheaper or same as the flat? Does anyone know, on average, what percentage of fat a point usually has as opposed to the flat?

Not a clue, but it tends to be less a matter of fatty marbling, and more fat you need to trim... I'd guess that varies by butcher. I'd guess from experience... maybe 10%-15%?
 
  • #3,745
Mmmmm... ratatouille is fantastic stuff... must make your french blood sing!
 
  • #3,746
nismaratwork said:
Mmmmm... ratatouille is fantastic stuff... must make your french blood sing!
Made correctly, I could live on it.
 
  • #3,747
Evo said:
Made correctly, I could live on it.

Hmmm... I think if you ate some beans and eggs.. yeah, you probably literally could. Heh...

French Peasant Food: Rich veggie stew, crusty bread, butter, cheese.
Scottish Peasant FOod: Stuff the worst parts of a sheep into its own stomach with oatmeal.

Yep... French please!
 
  • #3,748
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start! Now be honest, I had you at the bacon & onions :biggrin:!
 
  • #3,749
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!

Yes, yes you did.
 
  • #3,750
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!
Ooooh, love kale!
 

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