FOT Forum
FOT Community => General Discussion => Topic started by: Sarah on June 11, 2008, 06:50:57 PM
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Tonight I'm making hoe cakes for the first time ever. I will report on them tomorrow if I am so moved. But in theory it seems to me that they'd be great with a little lobster mixed in to the batter.
What neat stuff have you cooked/eaten/etc. lately?
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Ooh! I love this.
A couple weeks ago I made spinach gnocci. The first batch turned out all soggy, falling apart, and unappetizing, but they tasted good. Second batch was wonderful. I think it had to do with rolling them in as much of the dry mix as possible.
Also, I made a cheese dressing called Rarebit recently. It was soooooo good! Holy shit. It's served over toast or steamed broccoli, or even apples. I'll post recipes if youse wants me to.
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Rarebit is delicious! I was just reminded of it when I was flipping through the Moosewood cookbook recently (I know, I know) and knew I'd have to be making it soon--especially since I just bought a two-pound block of two-year-old raw milk extra-sharp cheddar.
I threw together a lasagna recently--very simple, just a traditional Bolognese sauce and cheese--and made my own noodles. It had been so long since I'd used my machine I rolled them too thin, but it did make me resolve to make them more often. I mean, making a small amount is a breeze (I've always tended to make a large quantity, which is way more of a chore), and they're so damn good.
It's unfortunate that my renewed interest in cooking coincides with a new inability to exercise. I will be Sarah the Hutt, soon. Oh well.
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I started catering a few events for the cost of food as a way to practice stuff, just for family and friends recently. I did an event for a gift shop, and had to make cucumber sangwiches for the first time. I'm much more of a manly food maker type, so having to do a feminine, delicate sandwich was interesting.
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I finally went on that fishing trip a couple weekends ago Sarah! My dad and I both caught our walleye limits so we're cooking them on Father's Day.
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I've been eating new kinds of fish recently. I have a lot of bad memories of low-grade or incorrectly prepared fish that biased me against it (and I'm pretty prone to weird food revulsions).
I wasn't eating enough leafy greens until I realized that just dressing on some spinach or spring mix is a perfectly adequate salad; no need to chop stuff up and make something fancy. I really haven't cooked since I went back to school full time. It's horribly sexist but my ladyfriend had been taking care of all that.
But I've tried being a foodie and have just given up. I have no food sophistication. I just like simple things. And pasta fagioli which is the ultimate winter food. And making things in a rice cooker you're not supposed to, like oatmeal and Zatrain's mixes.
I'm going to try Quorn today.
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Today I made a perfect quiche. Usually there is one thing I mess up in a given quiche; today, I messed up nothing. It was a 10/10 quiche day for me. Also, I like to say "quiche."
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The other night I skinned, seasoned and baked some chicken drumsticks. I pulled the meat and shredded it and mixed it with bbq sauce, a little mustard and a small caramelized onion. I sliced a mini baguette lengthwise and pulled the middle of the bread out and stuffed it with the chicken mixture. I sprinkled a little cheddar on top of each one and put it in the oven for a few minutes.
I served the open face sandwich/boat/sub thingies with some dill pickles on the side. It's not fancy but it tasted delicious.
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I finally went on that fishing trip a couple weekends ago Sarah! My dad and I both caught our walleye limits so we're cooking them on Father's Day.
Oh, lucky you! Will you panko or batter? Or perhaps both? (I've reverted to crumbs myself--my own homemade panko, in fact--though I'll still batter in a pinch.)
Hoecake report: Resounding failure. I think my cornmeal was too old. I ended up with a pan of stir-fried cereal. Now I've got to figure out a use for it.
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Quorn: disturbingly good. Big Soy doesn't want you to hear that!
CSPI can eat my chain.
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Tonight I grilled some salmon, but I used the same recipe for when I bake it. It was still pretty good, but it cooks so fast on the grill, that I think the flavors didn't have time to really soak in. I always put the same stuff into the marinade: soy sauce, olive oil, garlic, ginger, fresh basil, and some rosemary.
That reminds me, a few days ago I picked up a potted rosemary plant. It had gotten quite bushy, and the scent permeated my shirt pretty good so I smelled the rosemary for a good hour or so afterwards. It made me feel at ease or something, not really sure..
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I finally went on that fishing trip a couple weekends ago Sarah! My dad and I both caught our walleye limits so we're cooking them on Father's Day.
Oh, lucky you! Will you panko or batter? Or perhaps both? (I've reverted to crumbs myself--my own homemade panko, in fact--though I'll still batter in a pinch.)
Hoecake report: Resounding failure. I think my cornmeal was too old. I ended up with a pan of stir-fried cereal. Now I've got to figure out a use for it.
I don't know, I think my mom's going to make it. Probably Shore Lunch.
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Quorn: disturbingly good. Big Soy doesn't want you to hear that!
Yeah, it is surprising. They get the texture down pretty well with that stuff. It's the big vegetarian solution for everyone in the UK, and so when I lived there a couple of years ago, I had plenty of bad English food - but with Quorn! It quickly became just "disturbing".
As with everything, moderation is the key to success in Quorn enjoyment. Their breakfast links are as good/nasty as the real thing.
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This sunday I will be making my pop beer butt chicken. It will be tasty. I'm debating if I should brine the chicken. I'm leaning towards yes. Maybe a citrus brine would be nice.
(http://www.fiery-foods.com/images/ed/superbowl2004bbq/beer_can_chicken.jpg)
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my wife just made a tasty summer-type salad of chick peas, cherry tomatoes, cucumbers and dill with a caesar romano dressing on it. i just got done whipping up a monster batch of potato salad myself (my secret is GREEN onions, low fat mayo, 5 hard boiled eggs, and a full bottle of tobasco sauce.) organic strawberries are in season now too, and the ones we picked up at the co-op we belong to were the juiciest ones i've ever had. if there's any available where you're at - get 'em.
and quorn, despite my dislike of anything too overly processed, just about rocks (in moderation, that is.) their "chik n' tenders" are unbelievable and make any stir fry go from zero to kickass in 2.5 seconds.
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If anyone has any super-duper-tight-budget recipes and can post them that would be awesome. I'm feeling a little poor and am having trouble being creative with super cheap meals.
I already eat a lot of chili and beans and rice and things like that.
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Are you a vegetarian? I like doing a roast chicken 'cause even if a chicken's not super-extra cheap in the short term, there are always leftovers so you can make a sandwich or a salad or what have you later on. It's the meal that keeps on...meal-ing...for a few days. Plus it is the easiest thing ever to make.
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I love roast chicken! They're on sale this week :)
Sometimes I stuff lemons up their butts and roast 'em.
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I just cooked up a big pot of chili using one kilo of wild boar as the main meaty ingredient. Stayed on the stove for a good three hours until the meat fell apart. Lovely stuff.
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baked ziti can be cheap, lasts all week, is better when reheated.
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If anyone has any super-duper-tight-budget recipes and can post them that would be awesome. I'm feeling a little poor and am having trouble being creative with super cheap meals.
I already eat a lot of chili and beans and rice and things like that.
I made a group on Facebook along the same lines- trying to get people to post cheap and easy recipes called amateur cooks on a budget: it bombed big time!
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Stir-fries are pretty cheap, as long as your larder is already stocked with the basic condiments, that is (sesame oil is pretty dear).
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How long do oils and spices last? I have a few essential cooking oils that I use a ton for fried rice and stir fry but I kind of want to stock a full cupboard so I always have the recipes. I think it might be wasteful though because I see some reports that oils last up to a year and some say only a couple months... and I have no clue about spices and herbs.
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Spices and herbs will gradually lose their potency. It's best to buy them in amounts that you can use in a few months. Much older than that and they'll lose their flavour. Whole spices last longer. You can grind them yourself with a mortar and pestle, or coffee grinder. (It sounds like a pain in the ass, but is actually very easy.)
Most cooking oils will last quite a while. If you've got less refined, organic oils, it's good to keep them in the fridge. The less refined oils can go rancid at room temperature. Most standard cooking oils that you'd buy at the supermarket will last a good long time, though.
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Well, where I live in Manhattan, we don't have any of yer fancy yuppie ingredients, no sirree. Last night I shot a coyote on 11th Avenue and fried it up back in my apartment. Whooee, that's what I call some good eatin.
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Most standard cooking oils that you'd buy at the supermarket will last a good long time, though.
What's a good long time?
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Stir-fries are great. I also recommend brining roast poultry, and I like to stuff them with oranges and rosemary.
A coupla other tips:
I save all of my vegetable waste (broccoli stalks, onion skins, carrot tops, wilty celery, etc etc) and make them into vegetable stock, and use it for all of my cooking (you have to add a potato or two and some garlic cloves, and salt, but it's pretty awesome).
This isn't such a huge bargain, but I made homemade cherry limeade tonight and it's really really good - I muddled 7 cherries, made a cup of simple syrup (1/2 sugar, 1/2 water, boiled), and juiced a dozen limes, filled the rest of the pitcher with water. I also sometimes home-brew iced tea this way, using mangos, raspberries, plums, peaches, kiwi, or strawberries for flavoring.
Homemade salad dressing: I like to infuse olive oil with garlic and rosemary, and balsamic vinegar with fruit - I've tried peaches, plums, oranges, various berries. It's also pretty easy to make salad dressing out of lemon juice, olive oil, salt, & pepper.
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This sunday I will be making my pop beer butt chicken. It will be tasty. I'm debating if I should brine the chicken. I'm leaning towards yes. Maybe a citrus brine would be nice.
(http://www.fiery-foods.com/images/ed/superbowl2004bbq/beer_can_chicken.jpg)
This photo could have been taken at my house last weekend. I support this type of animal eating.
I'm not sure what your brine means but I usually just dice up some dried chipolte peppers and throw them into the can and keep marinating with butter (and the remnants of the pepper slicing) for a good two hours on steady coals.
Also: reading these posts with a slight lateral lisp is fun.
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Jasong, that cherry limeade sounds absolutely delicious.
Phantom Hugger, brining a chicken involves dumping it in a solution of water, salt, sugar, and (sometimes) other seasonings and letting it sit for a while. It makes the meat juicier and tastier. You can find all kinds of guidance online.
Gilly, oil will last around year, longer if refrigerated. As for spices, sure they lose flavor the longer they sit around, but I have some five-spice powder that's about thirty-five years old that still has some life in it after all this time. Herbs, I find, are less forgiving, but even they will be okay for a year. Not as good as they could be, but usable. In general, the best thing you can do is use your nose and chuck what doesn't seem up to par.
My basic vinaigrette:
1 garlic clove, minced
shallot, onion (red is best), or scallions, minced (anywhere up to a tablespoon)
half a teaspoon of dijon mustard
salt
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon or lime juice
any minced herbs you want to throw in
Stir together till salt is dissolved then beat in up to 4 tablespoons extra-virgin olive oil. Add pepper to taste.
The measurements might not be quite right, since I just estimate and then correct using my nose, but this is approximately okay.
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Most standard cooking oils that you'd buy at the supermarket will last a good long time, though.
What's a good long time?
I was being vague because I don't really know. I think Sarah's probably right that a year is a good ballpark. I've only ever had one bottle of canola oil go rancid - and that was because we lost track of it, and it sat on our shelf for a long long time. I'd say that if you cook on a regular basis you probably don't need to worry about your oil.
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Another illustration of longevity: I have in my refrigerator some lard I rendered myself from a side of organic pork I bought around fifteen years ago. It is still good.
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Lard is the reason why sometimes Mexican food is absurdly good.
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True dat, Yesno.
Sarah, I forgot one small but necessary ingredient in the cherry limeade: a pinch of kosher salt.
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Lard is the reason why sometimes Mexican food is absurdly good.
Same with some authentic jewish food. Chicken fat makes a nice substance for making fried matzoh and other eggy dishes. Shmaltz!
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I've always been curious about this utterly terrifying, 110-year-old kosher place on the Lower East Side called Sammy's Rumanian Cuisine. Reportedly they have little cruets on rendered chicken fat on every table.
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The lime/coconut/pineapple sorbet turned out very well. I've decided not to attend the stupid social event to which I planned to bring it this Saturday, so it's all for me. (Well, I might give some to my sister.)
On Wednesday I also made a rhubarb-strawberry-custard tart that turned out nicely.
Yesterday, pizza, topped with mushrooms, olives, and pepperoni.
I am as big as a house and getting bigger.
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I save all of my vegetable waste (broccoli stalks, onion skins, carrot tops, wilty celery, etc etc) and make them into vegetable stock, and use it for all of my cooking (you have to add a potato or two and some garlic cloves, and salt, but it's pretty awesome).
I also do this. Freeze some of it into an ice cube tray for convenient future use! I also save any chicken bones/carcasses and make stock from them. It's a good & thrifty way to stretch out the deliciousness inherent in chicken.
I've got a regular dish in my repertoire that I either invented myself or changed enough from the original that I'm willing to take credit for it. It's easy, cheap, detritious and customizable to just about whatever you got:
Saute some finely chopped garlic and onion (or: leeks, scapes, shallots, etc.) I often add a chopped anchovy fillet or two. It'll smell real fishy for a few minutes, but quickly disintegrate and add some wonderful richness to the dish.
Add a can of white beans with the liquid. (btw, never drain your tinned beans - that juice is delish.) Add 1-2 cups of veg. or chicken stock. Throw in a bay leaf, some chili flakes, and some grated parmesan. Simmer until it's thickened. I often cook it until the beans break down and it's creamy.
Add herbs of your choice (italian parsley and thyme are my usual ones), and greens - leafy greens like kale, spinach, collards need to be cooked first to get some of the water out, chopped broccoli can just be thrown in for the last few minutes.
Serve with cooked pasta - any chunky pasta is appropriate. Chopped parsley, parmesan and ground pepper on top to finish.
Obviously this can easily be made vegan.
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Save the hard rinds from parmesan cheese. When you're making a soup or stew, chuck 'em in. They'll contribute a wonderful salty richness (aka umami).
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Does anyone know how to make crepes? My dad and I were trying last night, and though we used a recipe from a cookbook they never quite came out right. I think the problem may have been more in the preparation than in the ingredients.
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I think you need a special crepe pan to make them. It has an attachment that spreads the batter perfectly. If you don't have one, my favorite replacement is Lund's swedish pancake mix. Deliciously thin! So tasty!
(http://www.hemslojd.com/Merchant2/graphics/00000001/7939.jpg)
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I've made crepes successfully without a special pan. Anything that will heat evenly should be OK.
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You don't need a special pan. I use an omelet pan, because the sloping sides make it easier to slip out the crepes, but any well-seasoned pan will do (I've never made them in a nonstick pan, but of course you could). The main things to remember are to put just a skim of oil in the pan (I just rub it with an oily paper towel) and to have batter of a consistency that allows you to swirl it rapidly to cover the bottom of the pan to a depth of about 1/8-3/16 of an inch. Cook till set on top, flip, and cook for another 15-20 seconds. You'll almost certainly screw up at least the first one--I still do, and I've made them often--but don't let that discourage you.
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Thanks! Maybe our problem was that the batter was too thick to be swirled before it set- I'll try a different recipe next time.
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Or just use more liquid.
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So, I have a yen for barbecued ribs. Anyone have a wonderful recipe for me?
In return, I offer my recipe of dark chocolate orange ice cream. It was perhaps the best ice cream I've ever made.
Dark Chocolate Orange Ice Cream
* 2 1/4 cups heavy cream
* 6 tablespoons unsweetened Dutch process cocoa powder
* 3/4 cup sugar
* 2 eggs
* pinch salt
* 6 ounces bittersweet chocolate
* 1 cup whole milk
* 1 teaspoon of vanilla extract
* 1/2 teaspoon of orange extract
* 1/2 teaspoon orange oil
* 1/4 cup orange liqueur
In a medium saucepan, whisk together the cream, cocoa powder, sugar, eggs, and salt. Bring to a boil.
Remove from heat and grate the orange directly over the cream mixture.
Add chocolate and whisk until melted. Add in milk, orange and vanilla extract, oil, and liqueur.
Chill the mixture in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.
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Tomorrow, I'm making orange ice cream. I will report on the results.
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I need a quick, easy recipe that will make a good side dish for steak. I have to be at my buddies house in 2 hours and I have no plan as of yet.
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A potato gratin, perhaps? Or, if you have access to nice vegetables, a salad?
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I'm still at work, so anything that requires baking is probably out.
more then likely I'll just go with the old summer standby: sliced cucumbers in Italian dressing with avocado and tomatoes.
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That sounds lovely to me. Vinaigrette goes great with steak.
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Cheese for children!!!!!!!!!!!!!!!!!!!!!
http://www.recidivism.org/2008/07/ou8somecheese.html
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ok, I'm eating frozen knishes cooked in the microwave and served with a side of yellow mustard. this might be a low point in my life.
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Monday was the last time I took the time to cook anything substantial: baked tilapia and sauteed veggies. I dipped the tilapia fillets in egg and coated them in a mix of corn meal, Italian seasoned bread crumbs, and a Tabasco dry seasoning mix. Baked on parchment paper at 375 for about 20-25 minutes or so. The veggies were diced tomatoes, zucchini, and baby bellas sauteed in garlic and one of those omega-rich olive/canola mixes (can't remember the brand). Some fresh lemon for the fish, grated parmesan for the veggies, and voila.
Tonight I'll probably pan fry a mako shark steak with a basic marinade. Something quick between my box office and door shifts.
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That sounds great! Where did you find the tobasco dry seasoning? I've never seen that but it sounds right up my alley.
I tried tilapia chimichurri style not long ago. It was chili rubbed and grilled and then served with a parsley, garlic, olive oil and crushed pepper sauce.
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I bought it at the Tabasco hq's gift shop in Baton Rouge a couple of years ago. I've been looking around the Tabasco website and can't seem to find it. Not sure if they still make it or not. Here's the url, though: http://www.tabasco.com/main.cfm (http://www.tabasco.com/main.cfm)
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Hey Erika,
I did a little more digging, and was able to find the Tabasco-infused seasoning I had mentioned (Eastman Outdoors Cajun Seasoning and Rub) on their website: http://www.eastmanoutdoors.com/flavors.shtml (http://www.eastmanoutdoors.com/flavors.shtml) It's the fourth one on the page (item #38412). It's nice to see they have some other Tabasco-affiliated options as well.
(http://www.eastmanoutdoors.com/images/38412_Product.jpg)
It's peppy yet subtle, but definitely on the salty end, so I'd recommend a less-than-liberal dusting as you figure out what equates your personal ticket to Deliciousville, population: Erika.
Enjoy!
Tim
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I need some advice.
I'm attending a wedding on August 30th. One of my best friends is getting married. Instead of asking for gifts, he and his wife-to-be have asked the guests to contribute something for the wedding buffet. I like this idea - they want to make the whole wedding a collaborative effort, I don't have to come up with some stupid gift, etc.
However, I have no idea what to bring. Any suggestions? It will be an outside event, so I'm guessing they prefer something that doesn't need (re-)heating. There will be roughly 80 people there, but everyone will bring something, so I don't have to feed them all. There will probably be an equal amount of meat eaters and vegetarians (the bride and groom are both veg). So meat is OK. And I have to transport it to the wedding, in suit and all.
Is ready-to-go stuff like bread or good cheese or smoked sausages cheating? Not putting in enough effort?
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Unless you made those things yourself, I'd say it's a cheating a little bit. Be a classy guy and make something from scratch.
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Buy some puff pastry, wrap it around some good sausage on which you've smeared some good mustard, brush it with egg, and bake it. A good sausage roll can be a thing of beauty.
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I need some advice.
I'm attending a wedding on August 30th. One of my best friends is getting married. Instead of asking for gifts, he and his wife-to-be have asked the guests to contribute something for the wedding buffet. I like this idea - they want to make the whole wedding a collaborative effort, I don't have to come up with some stupid gift, etc.
However, I have no idea what to bring. Any suggestions? It will be an outside event, so I'm guessing they prefer something that doesn't need (re-)heating. There will be roughly 80 people there, but everyone will bring something, so I don't have to feed them all. There will probably be an equal amount of meat eaters and vegetarians (the bride and groom are both veg). So meat is OK. And I have to transport it to the wedding, in suit and all.
Is ready-to-go stuff like bread or good cheese or smoked sausages cheating? Not putting in enough effort?
sounds like a perfect opportunity to bring a casserole or pasta thing and maybe a few 10 dollar bottles of wine.
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That sounds like an awesome idea for a wedding meal!
If you have a blender or food processor you could always make some different dips (hummuses, yogurt dips, fish or veggie dips, etc.) and have flatbreads with them.
I have some good recipes if you want 'em.
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Trembling Eagle is on point. I second the idea of a casserole or pasta thing.
edit: Actually, I would make green chile with potatoes, because it is delicious and it is unlikely that Swedes have ever had it. It can be made with pork and vegetarian. I always push green chile to people; it's pretty rare outside of New Mexico and Colorado but is very very good. (Or some posole.)
(http://www.recipegoldmine.com/images-nestlemeals/mexican_pozole.jpg)
(http://www.roadfood.com/photos/4270.jpg)
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Thanks for the suggestions, guys!
I should add that the wedding takes place in Stockholm, and not in my hometown of Malmö. Which means taking a five-hour train ride there, which makes it difficult to prepare stuff. Also I might not even have a kitchen to work in once I get there. But I'll work something out!
I might just join forces with some other guys.
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"Tim, you are such a dork!"
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"Whatever, Clay. Whatever."
I mean: "WELCOME!"
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I'm hungry.
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Nothing like water filter message board spam to make you work up an appetite.
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don't be so negative. he hopes you will success, what more do you want from him?
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I hate cooking, but I like eating. Thanks to FedEx and freeze-drying technology, someone with a hatred of eating and a love of cooking can help me out, and I can help you out.
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You don't even need someone who hates eating, just someone who wants to cook far more than he or she is capable of eating. In another lifetime, I would have qualified.
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Do you like drinking? I designed a good drink last night:
1 shot Patron (or other silver tequila... I was celebrating)
3 shots Pineapple Juice
1/4 of a lime - squeeze it
shredded mint (optional)
Muddle all that together. Top with Sprite or seltzer. Drank.
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better drink:
Dragonpiss.
One can of lemonade concentrate. 12 oz of tequila. 6 bud lights with lime.
I've never started the night with this drink and had the night end well.
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That sounds barfy to me. Beer with "lime" tastes like beer with green pixie sticks in it.
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Why the scare quotes around "lime", Erika? Just what is it you're trying to suggest about Andy's recipe?
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Oh I thought he meant bud light with lime, as in the same thing as miller light with lime.
And therefore, it is "lime" with quotes because it's nasty radioactive-tasting lime flavoring and not real lime. I like my limes real.
I keep it real. If you're scared of my quotes too bad for you, sucker.
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I didn't even know anything like that existed. Yuck.
Come on brewers! Come on people of America! Use real limes - it's easy!
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What about that beer with clamato in it?
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Dragonpiss.
One can of lemonade concentrate. 12 oz of tequila. 6 bud lights with lime.
All mixed together‽
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yes. it tastes just like lemonade and by the time youre through the second one you're sending inappropriate text messages to the lady you have a crush on who also happens to be sitting right next to your wife. trust me on that one.
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Andy, ever since you changed your icon I keep involuntarily hearing your posts in Julie's voice.
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So if I drink a couple, I'll have a wife? I'm not sure I'm ready for that kind of commitment.
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So if I drink a couple, I'll have a wife?
Huh. I think that's what happened to me. Again...thank you, alcohol. Otherwise I would have never been able to marry-up in the fashion that I did.
Thank you.
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I think that's the plot of the children's classic song, "Sippin' Cider."
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I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.
If anyone has awesome Indian vegetarian food recipes post them here. I'd be so appreciative!! (Preferably the recipes that don't involve pounds of ghee or deep-frying)
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I'm not sure what Madras lentils are, so maybe this isn't what you're looking for. Anyway, this is what we always do:
Heat some oil in a pan over medium heat. Put in some mustard seeds (and, if you have them some fenugreek seeds). When they start to pop, add diced onions, carrots and celery. Cook until browned. Add stock or water, and red lentils. Add curry spices (coriander, cumin, chilis, turmeric, etc.) and/or a commercial curry spice mix. Simmer until the lentils are cooked - they'll turn into mush. Season with salt (and potentially additional spices) to taste. This can be made as soupy or thick as you like by varying the lentil to liquid ratio. Serve with basmati rice. Just pennies a serving!
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If anyone has awesome Indian vegetarian food recipes post them here. I'd be so appreciative!! (Preferably the recipes that don't involve pounds of ghee or deep-frying)
This doesn't involve lentils, but this mushroom curry video series is good
http://www.ehow.com/video_2297897_ingredients-mushroom-curry-recipe.html (http://www.ehow.com/video_2297897_ingredients-mushroom-curry-recipe.html)
Also, this cookbook my mom got me called Vegetarian by Fiona Biggs is great, but not in print anymore. Here's a yummy muttar panir recipe from the book on someone's blog:
http://crystalstair.wordpress.com/2009/01/21/recipe-mutter-paneer/ (http://crystalstair.wordpress.com/2009/01/21/recipe-mutter-paneer/)
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I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.
If anyone has awesome Indian vegetarian food recipes post them here. I'd be so appreciative!! (Preferably the recipes that don't involve pounds of ghee or deep-frying)
madhur jaffrey's "quick and easy cooking" and "world vegetarian" are pretty awesome and make indian/world cuisine at home a reachable, tasty goal. check your local library!
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Summer means mini grillin on the stoop. Here's one of our faves, which is fast and easy (recipe from the ridiculous book 'Outdoor Grub' by Carol Tennant):
Grilled Chili Shrimp w/ Sweet & Spicy Dipping Sauce
2.25 lbs. shrimp
2 tbsp. veg oil
2 hot red chilies, seeded & finely chopped
3 garlic cloves, finely chopped
finely grated peel of 1 lemon
1/4 cup sugar
3 tbsp rice or white wine vinegar
1/2 tsp salt
1 tsp hot red pepper flakes
Mix oil, chilies, garlic & lemon peel in bowl, add shrimp & mix. Set aside to marinate.
Sauce: in small saucepan, mix sugar, vinegar, salt & red pepper flakes. Stir over low heat til sugar dissolves. Increase heat, bring to boil, then reduce heat& simmer gently for 2 mins. Remove and pour into small bowl to cool.
Thread shrimp onto skewers. Cook on grill (high direct heat) for 6-7 mins. until pink and just cooked through.
(http://i10.photobucket.com/albums/a133/kittykittymeowmixhead/grill.jpg)
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And on the side,
Grilled Corn on the Cob with Chipotle-Scallion Butter
Butter:
* 3/4 stick unsalted butter, softened
* 1/4 cup minced scallions (2 to 3)
* 1 tablespoon minced seeded canned chipotle chiles in adobo
* 1/4 teaspoon grated lime zest
* 6 large ears of corn, shucked and halved
(http://i10.photobucket.com/albums/a133/kittykittymeowmixhead/th_butter.jpg) (http://s10.photobucket.com/albums/a133/kittykittymeowmixhead/?action=view¤t=butter.jpg)
(http://i10.photobucket.com/albums/a133/kittykittymeowmixhead/th_corn.jpg) (http://s10.photobucket.com/albums/a133/kittykittymeowmixhead/?action=view¤t=corn.jpg)
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right now: making pesto risotto, drinking a dale's pale ale, and listening to a best show from march 2006. pesto is made (homemade) and tasty!
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(http://farm4.static.flickr.com/3336/3568728273_a4b41ce6c7.jpg)
http://www.flickr.com/photos/sleepytako/3568728273/
-Cassoulet de Chango
2 tins of great northern beans
1 can of veggie broth
1lb of chorizo
3 small white onions - chopped
Crushed garlic
1/4 a bottle of red wine
2/3 of a package of fresh sage - chopped
-Bread Topping
one baguette
crushed garlic
olive oil
Cook the onions, some garlic, and meat first. Once the onions are nice and clear and the meat cooked add the rest of the stuff. Simmer down. Not too wet, but don't over do it. Grill the bread in olive oil and garlic. Transfer the mix into a casserole dish, top with the grilled bread and sprinkle some sage on top. Put into the oven on low (275-350F) for a few hours (more than 2 would be best).
Here's the recipe on my blog:
http://sleepytako.blogspot.com/2009/05/reason-i-miss-my-oven.html
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I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.
If anyone has awesome Indian vegetarian food recipes post them here. I'd be so appreciative!! (Preferably the recipes that don't involve pounds of ghee or deep-frying)
Erika - I was scrolling thru a bunch of threads trying to find a post I meant to reply, and i saw this older post from you ... I don't know if you know Mark Bittman from the NYT, but he's got a Vegetarian cookbook that's maybe 1-2 yrs old ... I've done a couple of lentil recipes from this that are pretty awesome - I found this one online and am lazily cutting and pasting here. All the parenthetical remarks are from the place where I copied this. It's really easy and adaptable if you want to do some switchouts.
Simplest Dal (from Mark Bittman’s How to Cook Everything Vegetarian)
The original recipe says this serves 4
(The original recipe calls for an optional 2 Tbs cold butter or peanut oil to be stirred in just before serving – I didn’t notice a flavor difference after adding butter, and I’d rather save the calories, but add it if you must.)
1 cup dried red lentils (you can use yellow split peas, if you prefer)
2 Tbs minced or finely grated fresh ginger (I actually never peel mine. And you know what? I’ve never noticed a difference.)
1 Tbs minced or finely grated garlic
4 cardamom pods (confession: I actually hijacked some from a nice loose tea I had on hand.)
1 Tbs mustard seeds
2 cloves
1 tsp cracked black pepper
1 ancho or other mild dried chili (or crushed red pepper, to taste)
Salt
Several chopped tomatoes (optional, but very tasty)
Chopped fresh cilantro for garnish
- Combine all ingredients except cilantro and salt in a saucepan, and cover with about an inch of water (If you’re using a very wide pan, use less. But it’s not very scientific.)
- Cook over medium-ish heat at a steady simmer for about half an hour, salting to taste as it cooks
- During the last few minutes of cooking, add the tomatoes if you’re using them.
- Remove the cloves and cardamom pods, and adjust seasoning to taste. Garnish with cilantro.
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I want to make some Indian lentil dishes! But not necessarily Madras lentils. There's another lentil dish (maybe it's yellow?) that I've had at the Indian buffet but I can't seem to figure out the best way to make them.
This is the second Bittman one, and it's even easier. I eat gallons of this over the winter. Also found this online and cut-n-pasted. There are comments in this one too. No idea who Anna is, for example:
Potatoes and Lentils with Curry
adapted from How to Cook Everything
* 1 cup lentils, any color, rinsed well
* 3 1/2 cups of liquid (I use one can of coconut milk plus 1 3/4 cups of water)
* 1 tbsp. of curry powder
* 2 medium Russet potatoes, peeled and cut into big cubes
* plain yogurt (nonfat is great)
* fresh cilantro, chopped
* salt and pepper
This really couldn't be easier... unless I came over and made it for you (I know that's what you were thinking, Anna). In a medium saucepan, add the lentils, liquid, and curry powder. Turn the heat to medium-high, and bring it to a rolling boil. Once it's boiling, cover almost all the way, turn the heat to medium-low, and stir every few minutes for about fifteen minutes.
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Is your real name Neil?
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Dean Martin's recipe for Martin Burgers: (not vegetarian)
(http://s3.amazonaws.com/twitpic/photos/full/340889913.jpg?AWSAccessKeyId=AKIAJF3XCCKACR3QDMOA&Expires=1316565301&Signature=ccHsfemRL99IrZ1FH%2BN%2Brx9HU9c%3D)