mudcat.org: BS: What've You Been Cooking Lately?
Lyrics & Knowledge Personal Pages Record Shop Auction Links Radio & Media Kids Membership Help
The Mudcat Cafeawe

Post to this Thread - Printer Friendly - Home
Page: [1] [2]


BS: What've You Been Cooking Lately?

GUEST,CS 07 Jun 13 - 09:32 AM
Rapparee 06 Jun 13 - 11:44 AM
GUEST,CS 06 Jun 13 - 11:42 AM
Bat Goddess 06 Jun 13 - 09:09 AM
GUEST,Charmion's brother Andrew 05 Jun 13 - 12:24 PM
GUEST,CS 04 Jun 13 - 03:29 PM
LilyFestre 04 Jun 13 - 02:57 PM
Charmion 04 Jun 13 - 06:56 AM
GUEST,CS 03 Jun 13 - 02:28 PM
gnu 14 May 13 - 05:01 AM
Bobert 13 May 13 - 09:02 PM
Joe_F 13 May 13 - 08:30 PM
gnu 13 May 13 - 01:19 PM
Max Johnson 13 May 13 - 12:10 PM
Max Johnson 13 May 13 - 12:07 PM
Green Man 13 May 13 - 09:11 AM
Stilly River Sage 12 May 13 - 06:08 PM
GUEST,leeneia 01 May 13 - 10:36 AM
GUEST,leeneia 01 May 13 - 10:26 AM
GUEST,CS 01 May 13 - 08:13 AM
John MacKenzie 30 Apr 13 - 02:41 PM
GUEST,CS 30 Apr 13 - 01:37 PM
Stilly River Sage 28 Apr 13 - 11:23 AM
GUEST,CS 28 Apr 13 - 11:08 AM
Max Johnson 27 Apr 13 - 02:25 PM
GUEST,CS 27 Apr 13 - 06:41 AM
Max Johnson 27 Apr 13 - 06:26 AM
GUEST,CS 26 Apr 13 - 02:55 PM
Dorothy Parshall 23 Apr 13 - 09:13 AM
Bobert 22 Apr 13 - 10:09 PM
Ebbie 22 Apr 13 - 10:04 PM
GUEST,CS 22 Apr 13 - 03:59 AM
Stilly River Sage 21 Apr 13 - 03:48 PM
gnu 21 Apr 13 - 03:32 PM
gnu 21 Apr 13 - 03:21 PM
GUEST,olddude 21 Apr 13 - 01:37 PM
GUEST,CS 21 Apr 13 - 01:32 PM
Joe_F 21 Apr 13 - 01:21 PM
Max Johnson 21 Apr 13 - 06:55 AM
kendall 21 Apr 13 - 06:35 AM
GUEST,CS 21 Apr 13 - 03:25 AM
KT 20 Apr 13 - 11:55 PM
gnu 20 Apr 13 - 10:17 PM
Mrrzy 20 Apr 13 - 07:23 PM
GUEST,CS 20 Apr 13 - 07:59 AM
Pete Jennings 20 Apr 13 - 07:22 AM
Charmion 20 Apr 13 - 07:10 AM
Max Johnson 20 Apr 13 - 04:58 AM
Jeri 19 Apr 13 - 10:47 PM
GUEST,leeneia 19 Apr 13 - 08:33 PM
Lyrics & Knowledge Search [Advanced]
DT  Forum
Sort (Forum) by:relevance date
DT Lyrics:






Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 07 Jun 13 - 09:32 AM

The ragu I made yesterday was rich and savoury despite the fact it only had no meat and only the simplest vegetables in it - onion, carrot, celery and of course tomatoes. A healthy glug of olive oil and some balsamic made it nice and flavourful. As well as one hour of gentle simmering and reduction, a bunch of fresh homegrown oregano, and a handful of sliced green olives thrown in at the end. The only thing I miss about meat, is fish! As fish apparently cannot feel pain - at least so the scientist say - I may go pescetarian at the weekend or when out.

Today we're having mock meat. I'm not so fussed about it but Mr still enjoys his junk food experience, only now it's mushed up wheat and soya (non GM!) in the patties instead of critters. They don't really taste much of meat of course, more just savoury / umami maybe - with a bit of bite for that mouth feel thing, but then I alway thought junk food was about the dollops of sauce and mustard, greasy onions, processed cheese and other goop anyway!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Rapparee
Date: 06 Jun 13 - 11:44 AM

Nothing...after the oral surgery on Tuesday and because of the pain meds since I'm not allowed to handle anythng sharp, hot, etc.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 06 Jun 13 - 11:42 AM

"eggs and greens and a bag of pea tendrils, which I'd never sampled before. Last night I sauteed a mess up in olive oil with some garlic and they were really good -- like spinach with some fresh pea flavor. I think I prefer them raw, though, in a salad. The tendrils are crisp and crunchy and have the most fresh pea flavor. The leaves are like a cross between spinach and peas and really nice mixed with other greens in a salad.
Linn"


Pea tendrils! I've seen them on peas, but never anywhere else! Lovely idea for a salad ingredient. Be good in a stir fry too. I wonder if bean tendrils would be similar? We're only growing beans this year.

This evening a very simple root vegetable ragu with pasta.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Bat Goddess
Date: 06 Jun 13 - 09:09 AM

I've rather been having food adventures lately.

For the past 30+ years, Tom has been doing all the cooking and he's an incredible cook. (That's why I weigh what I do! When I met him, his favorite style was French.) But since he broke his ankle last year and can't stand for any length of time and his vision has deteriorated to where it's not safe for him to use the stove or chop thing (and can't read recipes, etcet etcet) I've been doing all the meal prep (as well as all the shopping).

Didn't take me long to get back into cookery as opposed to just eatery, but for the past year I've mostly prepared meals that I used to cook 30+ years ago (Moroccan chicken stew, my mother's chili soup with my improvements, meatloaf, Bavarian beef soup...) or found new recipes. Lately Tom and I have been collaborating and I've been learning to prepare his specialties -- chicken vindaloo, kedgeree and creamed finnan haddie, ground beef with smoked oysters (served in/on lettuce), oriental ground pork with green beans & red peppers, steak and mushroom pie, putanesca and more. I've got to schedule learning chicken marsala, risotto milanese...plus get the grill scrubbed up so he can teach me grilling (and I can teach him the joy of grilled vegetables).

Tonight's supper will be fish chowder made with cod so I'll get an early start on it. Best, of course, after it's heated up again.

Tried something new last night (well, sampled it raw the day before). Some friends gave us a CSA share in Meadow's Mirth Farm and Tuesday I picked up some eggs and greens and a bag of pea tendrils, which I'd never sampled before. Last night I sauteed a mess up in olive oil with some garlic and they were really good -- like spinach with some fresh pea flavor. I think I prefer them raw, though, in a salad. The tendrils are crisp and crunchy and have the most fresh pea flavor. The leaves are like a cross between spinach and peas and really nice mixed with other greens in a salad.

Linn


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Charmion's brother Andrew
Date: 05 Jun 13 - 12:24 PM

But you should ease up on the sparrow-grass occasionally, Charmion, or you'll miss out on the strawberries.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 04 Jun 13 - 03:29 PM

Had the leftovers of my Cheesy Pasta Leek and Sweetcorn bake earlier, was hardly any of it left though, so in a few minutes we'll be having a simple baked potato plus small side salad for our supper!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: LilyFestre
Date: 04 Jun 13 - 02:57 PM

Today I made 2 pans of meatloaf and a pineapple angel food cake (strawberries are all cleaned and cut to go on top).

:) Michelle


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 04 Jun 13 - 06:56 AM

It's asparagus time in Ontario, and I can eat the stuff until I piss green.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 03 Jun 13 - 02:28 PM

Tonight I made a pasta bake. It was YUM!

1/2lb wholemeal penne - boiled 10 mins. After 5 mins add 1 cup frozen sweetcorn and return to fast simmer. drain.

2 large leeks, trimmed washed and sliced.
1oz marge melted in saute pan, add leeks and cook 10 mins / till tender

2oz marge melted in large saucepan. Mix in 2oz white flour to form a roux.
Mix in 1&1/2 pints skimmed milk. Bring to boil, stirring all the time.
Turn off heat and mix in 6oz grated mature cheddar, 2tsp mustard, 1/2 ground black pepper, 1-2 tsp salt.

Mix pasta with cheese sauce and leeks. Tip into gratin dish.

In a processor, blitz the crust of a wholemeal loaf into crumbs. Mix with 2oz grated mature cheddar. Sprinkle over the pasta and sauce in gratin dish.

Bake at 200C for 25 minutes / till browned and bubbling. Serve with tomato salad and buttered bread.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 14 May 13 - 05:01 AM

Sooo... yer on the sauce again eh?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Bobert
Date: 13 May 13 - 09:02 PM

I ain't allowed to cook so...

...I am the sauce man... I make cocktail sauce, buffalo chicken sauce, tartar sauce, cole slaw sauce...

That's my job...

B~


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Joe_F
Date: 13 May 13 - 08:30 PM

Lamb chop, salad, turnip, wine, candied grapefruit peel.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 13 May 13 - 01:19 PM

Macaroni, lean ground beef and diced Roma tomatoes*. My back is killin me so slaving over a stove is not an option.

* Sounds fancier than macaroni, hamburger and canned maters.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 13 May 13 - 12:10 PM

Sorry, for got to include chopped fresh corriander (cilantro) in the marinade.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 13 May 13 - 12:07 PM

Chicken Tikka.
Make a marinade with Yoghurt, Chilli powder, Turmeric, Ginger, Garlic, a green birds-eye chilli, fennel seed, lemon juice, salt and a spoonful of oil. Add chicken. I use filleted thighs, each cut into 4 peces and put it all into a freezer bag. Leave to marinate in the fridge for at least 8 hours. Grill (same thing as broil). Serve with salad, raw onion and (important) lime wedges. Use some of the marinade from the grill as a dressing for the salad,. but don't put too much marinade under the grill with the chicken or else it will steam instead of grilling, which is not what we want.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Green Man
Date: 13 May 13 - 09:11 AM

Guernsey Gache'

A kind of bread made with butter (lots) dired fruit and peel and allspice.

Great for Breaksafst with salted butter and some nice french blend coffee.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 12 May 13 - 06:08 PM

CS, your link was great, and I realize just now that I conflated two different programs that played on the same night on my PBS station. The one with the fasting that I mentioned was actually Eat, Fast, and Live Longer with Michael Mosley http://video.kera.org/video/2363127955

It isn't streaming from my PBS station any more, but it may well be other places. Here are results from a YouTube search on Michael Mosley: http://bit.ly/10CkNaG and here is a search on the program name: http://bit.ly/13RGoPM

SRS


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 01 May 13 - 10:36 AM

Hi, CS. I have read that there are two reasons for a hangover. One is the 'congeners,' the rich-tasting ingredients that give liquor its special taste. Sometimes the congeners cause headaches, etc.

The other reason is that you're dehydrated. As soon as you can stand it, start trying to drink water. Better yet, drink water the night before.

Surprisingly, alcohol itself doesn't cause the hangover.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 01 May 13 - 10:26 AM

I just invented this. It is great for snacks and sandwiches.

One piece beef arm roast or chuck roast.

If it's arm roast, pierce it in many places (about a one-inch grid) with a potato-baking nail to tenderize it.

Put a slow cooker liner in a slow cooker. (The liner reduces clean-up time.) Add the meat, pressing it against the crock.

Place about 1/2 cup raspberries on top of the meat.

Cook on low all day. Remove, slice the beef when cool enough to handle, put it in a bowl, pour juice over, refrigerate. Next day, discard the fat.

Delicious


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 01 May 13 - 08:13 AM

Good idea to have the dahl with a drier vegetable curry. We had a vegetarian takeout from a curry house the other night, as there wasn't much of interest in the mains, it was composed of multiple side dishes.

We ended up with a couple of tablespoons of each thing, including sag aloo (spinach and potato), stuffed paratha (like a naan but filled with spiced greens), a dry chickpea dahl, a dish of mixed veg in a sweet and spicy coconut sauce, and a vegetable pilau rice.

Next time I'm going to bypass the curry house and cook and freeze Indian dishes ahead to serve like that when we fancy a curry. A portion of vegetable curry and a portion of dahl both from the freezer then some fresh made pilau rice or bought naan - plus a couple of jars of pickle to serve - would make a fabulous feast. Quick too.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: John MacKenzie
Date: 30 Apr 13 - 02:41 PM

Yesterday I made Lamb casserole, Tarka Dal, and Dry vegetable curry. Another batch of meals for the freezer.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 30 Apr 13 - 01:37 PM

Swiss Chard is a fabulous veggie SRS, and a great alternative to spinach like you say. Allotments are the place to get it if you happen to know anyone who grows it, or of course grow it oneself. Rainbow chard, being (unsurprisingly) a more colourful alternative to the silver stemmed Swiss is worth it for the bright stems in orange, yellow, white and red, as well as for use in the kitchen.

Today I cooked up a pan of Pepperonata (simple Italian vegetable stew of ..peppers - surprise -and a few tomatoes), using up a bunch of sweet peppers which were on the way to going soft. I didn't have any olive oil in though, and it really lacked that rich satisfying thing that vegetables slowly cooked in olive oil inevitably have. Still, OK on some pasta for tea, plus a sprinkling of olives and a hearty grating of hard cheese.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 28 Apr 13 - 11:23 AM

That omelet sounds delicious!

I find that on the days that I do eat I need to get a well-balanced mix. If I didn't eat as much on the dining day, or if I didn't get as many veggies versus more carbs, I feel kind of tired on the fasting day.

This time of year I am able to start harvesting in the garden, and though it was put in late, I still have some stuff that wintered over well. I'm eating Swiss chard now, and it versatile. It has a flavor and consistency like spinach if it is cut up and steamed, but it is sturdy enough that I can cut it into strip and add it to vegetable soups near the end of cooking, or use the stems in stir fry. For tomorrow I'm planning to make a batch of rice (in the steamer) and then use chard and the usual vegetables, plus some cut up pork or chicken, to make a batch of stir fry rice. It reheats well for lunch or can have other things spooned over (beef and broccoli, etc.).

SRS


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 28 Apr 13 - 11:08 AM

Simple late lunch / early dinner of macaroni cheese with steamed spinach and whole tinned plum tomatoes (because I'm out of fresh - though I did want to do stuffed toms till I realised the salad drawer was bare) to go with.

I use wholewheat macaroni which has a nice chunky texture and the strongest cheddar for the sauce.

The secret to a good cheese sauce IMO: salt the bechamel well and add a teaspoon or two of mustard for bite *before* adding the grated cheese, then use the most flavour packed strong cheddar (I use vintage these days) - you shouldn't need quite so much cheese if the sauce has been well seasoned first and you use a pungent cheddar.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 27 Apr 13 - 02:25 PM

CS - It was Elizabeth David's of course; I don't know what happened to poor old Eli. You're supposed to use wild mushrooms, but a) it's the wrong time of year and b)I wouldn't know where to get them anyway.
And you obviously don't have to use 3 eggs! I agree about sharp leaves. I grow my own rocket and last night made a lemon and mustard dressing. The joy of the ommo (apart from the flavour) is it's creamy creaminess!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 27 Apr 13 - 06:41 AM

Sounds perfect Max! I've always cooked the mushrooms *in* the omelette, never before considered adding them as a filling *to* the omelette! Always nice to have some piquent salad leaves to go with rich egg dishes too.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 27 Apr 13 - 06:26 AM

Mushroom Omelette last night. A Normandy version from zabeth David's French Country Cooking.

Lightly beat and season 3 eggs.
Chop some mushrooms (and ham if you like)
Saute the mushrooms in butter and season.
Start the ommelette.
Pour a tablespoon of cream into the mushrooms and heat but don't let the cream reduce.
Add a grating of fresh nutmeg.
Add to the omelette while the omelette is still creamy.
Fold the omelette.   

I had mine with a rocket salad, some oven chips and a glass of red.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 26 Apr 13 - 02:55 PM

Not much, I had a hangover today - have mostly quit booze since new year bar a couple of folk do's, but had a bottle of wine last night. Ugh, bad move!

Today I cooked one plain baked potato with salt and a little butter. It was just about all I could stomach! He had a big juicy steak (so much for going veggie!) and chips.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 23 Apr 13 - 09:13 AM

So quick and easy but different:

Turn on cast iron frying pan - med heat - and throw in some thinly sliced or grated cheddar or other cheese. When it is melting, but don't let it get crunchy, (but that's ok if you like it) scramble in eggs (you are choosing the amounts according to your needs). When the eggs are sufficiently cooked to suit you, add a quantity of apple sauce. Yep!

The friend who first cooked this for me, for supper, told me it was Swiss. We had it with green beans. Today R and I had it for breakfast in apple cinnamon pita! (Something I stumbled over at the store the other day.)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Bobert
Date: 22 Apr 13 - 10:09 PM

I'm the "sauce man"...

I make Cole slaw dressing... I make BBQ sauce... Hot wings sauce... Tartar sauce... Salad dressings...

Okay, I can cook, too...

Don't tell the P-Vine or she'll have me doing that, too...

B;~)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Ebbie
Date: 22 Apr 13 - 10:04 PM

Man. I don't like to cook- but some of these recipes sound interesting. One of these times I'm going to print out this thread and put it into my cabinet.

Today I made some oven-fried chicken, skinless and with spices; had some with coleslaw. Tasted pretty good, but not astonishingly so. Tonight I'll make up a fruit smoothie.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 22 Apr 13 - 03:59 AM

Thanks for recommending Food Inc. I found it here on a documentary video site:

http://documentaryaddict.com/Food+Inc-2174-documentary.html


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 21 Apr 13 - 03:48 PM

I've concentrated on various dishes that use lots of peppers or eggplant lately. My freezer is still full from last fall.

One thing I've created is a sort of broad application taco meat - at the heart of it is a pound of pot roast that I grind myself (I no longer buy ground beef - too many horror stories about how it is handled). I brown the initial seasoning (I grow my own onions and peppers, diced and frozen on a tray then bagged) and add the browned meat into it - in this dish I prefer poblano pepper. Add some fresh garlic, a generous grind of pepper, oregano (dried, from my garden), a teaspoon or so of ground chili pepper, a tablespoon or more of cumin (I LOVE cumin!) and let it cook together a bit. To this I pour in a pint of my diced home grown canned tomatoes. Simmer some more, then either open a can of, or if I had the forethought, have soaked and cooked, black beans. When it's pretty close to finished I add some cilatro or culantro (I finally can find that culantro - a long leaf, stronger flavor than the parsley-like cilantro).

That is used to make tacos or burritos or nachos. I can use it to make a kind of fancy quesadilla on a tortilla with cheese in it to melt, though it is a bit on the lumpy side. I top it with homemade guacamole (I buy the avocados and make it then freeze it in ice cube trays and bag the cubes. If you defrost in a microwave watch it - you don't want to accidentally cook your guacamole).

Another thing I make as a small meal or a snack is babaghouj (various spellings). Eggplant was roasted last fall when it was fresh, and I peeled and mashed it and measured 12 oz at a time, to which I added 1/4 cup of fresh lemon juice. After I thaw the mix I add 1/4 cup sesame tahini, garlic press in a couple of cloves of garlic, 1 tsp salt, a dollop (maybe a tablespoon) of olive oil, and I puree it in the food processor. There is a middle eastern bakery near where I work so I regularly stop in to buy warm pita bread. It goes into the freezer and I can eat home grown eggplant all winter. I have other eggplant recipes also, but this is probably enough for now. Some of the babaghanouj is spread on a plate, topped with a little olive oil, and scooped up with chunks torn off of a warmed pita bread. (This tastes like humus, but is creamier.)

I'm not eating as much meat as I used to, and I'm losing weight now because I'm doing a method of fasting every other day. If anyone has seen the documentary Food, Inc. this is referenced in there. You can research "fasting diet" and find information. The best part of this is that because it means you're not eating as much beef (I am a meat eater) it lowers the blood serum levels of one of the hormones that can spur the growth of cancer cells. In the program the narrator followed this and found it successfully lowered the levels, and he lost weight. I'm not diabetic or no health problems. This isn't a true fast, there is one meal on the fasting day - in the middle of the day I eat up to 500 calories of fresh fruit.

SRS


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 21 Apr 13 - 03:32 PM

The experiment, although not completely thawed just yet, is a HUGE success! Here is the resulting recipe.

1. Cook a HUGE boiled smoked ham dinner.
2. Give what you can't eat to a neighbour.
3. Cook something else on accounta freezing a boiled ham dinner was a f****** stupid idea and you knew it.

Fruit and cereal and ham for supper tonight.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 21 Apr 13 - 03:21 PM

Cooking today is thawing out a frozen container of boilded ham dinner. An experiment to dertermine the freeze/thaw charcateristics of such, ezzzpescially the cabbage.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,olddude
Date: 21 Apr 13 - 01:37 PM

I whipped up a batch of some really good hot sausage that I put in my smoker ... it came out great. Old family recipie


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 21 Apr 13 - 01:32 PM

Cookies! Cranberry, Oat and Almond. No dairy or eggs. Wholemeal too.

Baking in the oven right now.. (the leftover dough in the bowl is amazing!!)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Joe_F
Date: 21 Apr 13 - 01:21 PM

This morning: Jewish french toast.
Into
an egg
stir briskly enough
milk
to make the mixture smooth. In a little
suet
brown some cut-up
onion,
mushrooms,
and something savory (in this case
pastrami).
Break into the egg mixture some
matzoh.
Pour into the frying pan & spread around. Cover with a plate, and wait till it gets hot. Drain the plate into the sink, not the pan. When the egg is firm, cut in quarters with a spatula & turn them over. Add salt & pepper. By the time you have done that, it is ready to serve.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 21 Apr 13 - 06:55 AM

Last night I cooked another Guardian (HF-W)recipe for supper. I'm not a Graun fan and only get it for the weekend crossword (which lasts me a week), but sometimes the recipes are really worth trying. I did this because I'm very partial to devilled kidneys and I got some very good kidneys on Lancaster Farmers' Market yesterday. Dead simple, and absolutely the best devilled kidneys I've ever had. Ten minutes, start to finish.
On their website:

http://www.guardian.co.uk/lifeandstyle/2013/apr/19/offal-recipes-whittingstall

I'm not on very often and can never get the link thingy to work. Thanks for posting the previous link, Pete.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: kendall
Date: 21 Apr 13 - 06:35 AM

I said
"Relatively world famous". yes there is a secret ingredient. I start with a top quality oven roast. Pot roast tends to be stringy. 4 bits of beef bullion cubes, or Oxo cubes in the water from the start. The usual, carrots, onions and peeled potatoes.(I think of Dan Quayle every time I see that word). Simmer for an hour to the pound, then add veggies for half an hour or until tender.
Season to taste with salt and pepper.
Jeri, whenever you want to come and visit, I promise you a pot roast, a bed, a drink of Aberlour, a tune on my new banjo and witty conversation.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 21 Apr 13 - 03:25 AM

For today's dinner I'm cooking a lentil and vegetable pie in shortcrust pastry, just like a minced meat pie but without the meat in it. We'll have that with mash, green beans and gravy.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: KT
Date: 20 Apr 13 - 11:55 PM

Last night it was Baked Halibut Caddy Ganty with a side of rice and a tossed green salad, loaded with fresh veggies like broccoli, carrots, lettuce, tomatoes, - The night before was a big ol' pot of Spaghetti with a simmer-all-day meat sauce, along with garlic bread and a tossed green salad.

Tonight it was Murgh Kari (Indian Curry Chicken) over rice-hoping this one will cure the sniffles. Tried a wonderful, new Apple Cake recipe the other day - Surprisingly very moist, considering it has only 2 tablespoons of butter! Bon appetit, everyone!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 20 Apr 13 - 10:17 PM

Nothing special except to say that Fryday yesterday was graced with "Round Smelts", locally known as jack smelts BUT one smelt was, from nose to tailfin, about 14" long! THAT there is some good eatin!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Mrrzy
Date: 20 Apr 13 - 07:23 PM

Love leeks - cooked, cold, with vinaigrette best, but as an ingredient in anything.

West Africans cook with cocoa kind of the way North Africans do with cinnamon, in savory rather than sweet dishes. Yum.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 20 Apr 13 - 07:59 AM

"this one has a tbsp of cocoa in it and I wondered if it would make a difference. The pie was sensationally good."

I don't cook beef but I do put cocoa in red kidney bean chilli, so I can certainly see how it would add a rich satisfying note to any 'dark' savoury dish. I like the idea and will experiment with it.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Pete Jennings
Date: 20 Apr 13 - 07:22 AM

Here it is, Charmion.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 20 Apr 13 - 07:10 AM

Max, that sounds delicious. If I go to the Guardian site, where will I find the recipe?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 20 Apr 13 - 04:58 AM

I cooked a Steak and Ale pie from a recipe that I saw on the Guardian blogs. Steak and Ale pie is a very easy thing to cook, but I was intrigued by the fact that this one has a tbsp of cocoa in it and I wondered if it would make a difference. The pie was sensationally good.
I don't like Guiness for cooking, or indeed most stouts as they are just too bitter. I tried Jennings dark ale which is from Aldi and the cheapest on the market and it seemed perfect. I used beef skirt and cooked it at 150C for three and a half hours.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: Jeri
Date: 19 Apr 13 - 10:47 PM

Pot.
Kendall, it's a good thing you told people about making it after it was et. I had to work, but I still might have buggered off up there.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 19 Apr 13 - 08:33 PM

What makes it world famous, Kendall? Any secret ingredients?


Post - Top - Home - Printer Friendly - Translate
Next Page

 


You must be a member to post in non-music threads. Join here.


You must be a member to post in non-music threads. Join here.



Mudcat time: 22 April 3:54 PM EDT

[ Home ]

All original material is copyright © 1998 by the Mudcat Café Music Foundation, Inc. All photos, music, images, etc. are copyright © by their rightful owners. Every effort is taken to attribute appropriate copyright to images, content, music, etc. We are not a copyright resource.