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BS: Recipes - what are we eating?

Stilly River Sage 08 Oct 19 - 12:01 AM
Steve Shaw 08 Oct 19 - 05:40 AM
Stilly River Sage 09 Oct 19 - 08:32 PM
leeneia 10 Oct 19 - 02:25 PM
Raggytash 10 Oct 19 - 03:02 PM
Steve Shaw 11 Oct 19 - 07:46 PM
Jon Freeman 12 Oct 19 - 11:46 AM
Stilly River Sage 12 Oct 19 - 12:27 PM
Mrrzy 12 Oct 19 - 12:49 PM
Jon Freeman 12 Oct 19 - 01:17 PM
Steve Shaw 12 Oct 19 - 01:55 PM
WalkaboutsVerse 12 Oct 19 - 02:16 PM
Charmion 12 Oct 19 - 04:11 PM
BobL 13 Oct 19 - 08:17 AM
Mrrzy 13 Oct 19 - 10:46 AM
Steve Shaw 13 Oct 19 - 07:07 PM
Steve Shaw 13 Oct 19 - 07:44 PM
Charmion 15 Oct 19 - 10:05 AM
Mrrzy 15 Oct 19 - 12:57 PM
Stilly River Sage 15 Oct 19 - 01:45 PM
Stilly River Sage 31 Oct 19 - 04:12 PM
Mrrzy 01 Nov 19 - 01:31 PM
Steve Shaw 01 Nov 19 - 02:06 PM
Charmion 01 Nov 19 - 05:55 PM
Black belt caterpillar wrestler 01 Nov 19 - 06:55 PM
Stilly River Sage 01 Nov 19 - 11:19 PM
EBarnacle 02 Nov 19 - 12:18 AM
Stilly River Sage 04 Nov 19 - 10:51 AM
Steve Shaw 04 Nov 19 - 01:44 PM
Mrrzy 04 Nov 19 - 03:33 PM
Charmion 04 Nov 19 - 03:42 PM
Steve Shaw 05 Nov 19 - 09:59 AM
Steve Shaw 05 Nov 19 - 10:50 AM
Stilly River Sage 05 Nov 19 - 11:42 AM
Mrrzy 05 Nov 19 - 05:48 PM
Steve Shaw 05 Nov 19 - 06:39 PM
Stilly River Sage 05 Nov 19 - 06:56 PM
Charmion 06 Nov 19 - 08:06 AM
Donuel 06 Nov 19 - 09:30 AM
Donuel 06 Nov 19 - 09:42 AM
Stilly River Sage 06 Nov 19 - 10:21 AM
Janie 06 Nov 19 - 04:03 PM
Raedwulf 06 Nov 19 - 05:31 PM
Donuel 07 Nov 19 - 02:50 PM
WalkaboutsVerse 07 Nov 19 - 02:56 PM
Charmion 07 Nov 19 - 06:07 PM
Stanron 07 Nov 19 - 06:48 PM
Steve Shaw 07 Nov 19 - 06:49 PM
Charmion 07 Nov 19 - 08:49 PM
Steve Shaw 08 Nov 19 - 04:24 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Oct 19 - 12:01 AM

Hmmm.

Most sparkling wine from the US is called sparkling wine. There does seem to be an exception:

http://blog.wine.com/2013/01/inaugural-california-champagne-controversy/

    Korbel Wine Cellars began producing “California Champagne” in the late 1800s, when using the term “champagne” on wine labels outside of champagne caused no worldwide ire. They have continued to do so, even with the sale of the company, a sale that mandated continuation of the term “champagne” on the label. They are old school. They’ve been using the term for years and have no reason – or requirement by law – to change. But other wineries who produce sparkling wine in California who are “grandfathered” in do not use the term, mostly out of respect for the Champagne region. Interestingly, the majority of California sparkling wines who continue to use “California Champagne” on their labels are priced below $15. Those pricing their wines in the $30+ brand themselves as California sparkling wine. It reflects the fact that the majority of wine consumers on the market most likely do not understand the difference of Champagne and sparkling wine.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Oct 19 - 05:40 AM

We're not even allowed to put "champagne-style" or "made by the champagne method" on the label. Interesting that you say that your superior sparklers are never the ones to indulge in this chicanery. Inferior stuff piggybacking on famous names is annoying.   The cheap discounter supermarkets here (Aldi and Lidl) produce own-brand stuff with labels as similar to Heinz, Campbell's, etc, as they can legally get away with making them.The trouble with champagne is that much of it is overpriced and disappointing. For a quarter of the price you can often get a vintage Cava that's every bit as good, and other French regions make a "cremant" that is indistinguishable from champers but about three or four times cheaper. And don't get me started on cheese names...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Oct 19 - 08:32 PM

We're so close to autumn weather, finally, that I can almost taste it. . . this weekend begins cooking season.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 10 Oct 19 - 02:25 PM

Yesterday, the temperature plunged and the sky turned gray. It rained a lot. It was a perfect day to fire up the oven. A supplement in the newspaper had an article about a woman who bills herself as "The Pioneer Cook." She had moved from San Diego to a ranch in Oklahoma, and apparently the media think that when she moved, she not only traveled miles but went back a century or so.

Well, she offered a recipe for curried cauliflower, which is baked in a 450-degree oven. (That's really hot.) How she could think that the pioneers had access to curry powder, kosher salt and red wine vinegar is a mystery, but she did. Nonetheless, I made the recipe and it was good.

I made the usual modifications. Didn't add salt; in our house, we never put salt in anything because of the DH's blood pressure. If you want salt, you can use the salt shaker. I cut the amount of curry powder, and the food still burned my mouth.

The recipe said to bake the cauliflower for ten minutes, then take it out, turn it over and bake it a further 10 minutes. I decided "the heck with that". A 450-degree pan is dangerous to handle, and opening the oven loses a lot of heat. So I just let the food cook for 20 minutes, let the pan cool some, and it came out fine.

In the nice, warm kitchen the DH made chicken salad with poppy seeds in it, and we served it over cut-up garden tomatoes. It worked well.

So there are two ideas for you: curried cauliflower and chicken salad with tomato.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 10 Oct 19 - 03:02 PM

10 portions of Murghi Dopiaza made today, two to eat 8 for the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 11 Oct 19 - 07:46 PM

Bejaysus, I did my take on the Northumbrian dish panhaggerty tonight, and what a triumph it was! You do need a pan that you can put under a hot grill...

Here's what I did, for two, bearing in mind that Mrs Steve and I are greedy buggers...

Grab a pack of streaky bacon, preferably unsmoked and dry-cured, about 200g. Cut the rashers in half and carefully fry them in a sauté pan in a little glug of oil. I had to do mine in two batches. You want the bacon almost crispy with the fat rendered. Put the bacon to one side. You need that pan with all its fat.

Grab two good-size carrots, peel them and slice them thinly. Grab two medium onions, peel and slice thinly. Grab about 500g of potatoes, peel them and slice them fairly thinly. No need to overdo it. You also need 350ml chicken stock.

In the bacon pan put in a thin layer of your sliced spuds. Add a layer of onions, then carrots, then bacon. Season lightly. Repeat these layers until you've used everything up. The very top layer should be potato. Pour in the stock. Simmer that lot under a lid for about 15-20 minutes.

Check that the spuds and carrots are done, then grate at least 150g of strong cheddar on top. Put the pan under a hot grill for six or seven minutes until the cheese is bubbling and going golden.

There, you've done it. We had ours with some greens, but you could just eat it on its own or with a bit of crusty bread. Brilliant for a miserable winter's evening. As with anything I ever cook, the quality of the ingredients was paramount. Silk purse, sow's ear, etc....


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Oct 19 - 11:46 AM

None that hungry so just the simple Cheshire cheese (we used to call Welsh Rarebit but I now think that is something more involved) on toast for tea today. Bit of mustard powder and milk in a pan. Crumble in a pack of supermarket (nothing fancy) Cheshire and heat up. I’d not attempt a complete melt with this, in fact I think a touch of “bittiness” is part of the enjoyment. I don’t think it works with Cheddar – that can turn out a bit stringy and I think it suits the tang of Cheshire better.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Oct 19 - 12:27 PM

Steve, on your panhaggerty, you slice the potatoes and carrots but don't do shaved slices - they're thick enough to be a little firm? Sounds interesting.

I made two lemon meringue pies yesterday and my daughter stopped by to pick up hers. We had intended to make them the evening before but took too long over dinner. I don't use shortening for crusts any more, I use butter.

It was quite cool this morning, almost down to a frost but with a couple of degrees to spare. It's time for soups, and I have some frozen turkey pieces to start out with.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Oct 19 - 12:49 PM

Do you guys make your own curry (the spice, not the dish)?


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Oct 19 - 01:17 PM

Things vary for me, mrzzy.

It varies.

At one rare end I might try to follow a recipe.

At the other and often used for a meal with Quorn fillets, I’m using a jar of a Korma sauce mixed with chopped tomato and onion.

Something like my root veg curry things are a bit random but would at least start with frying onion, adding cumin, coriander and a mild chilli powder. Maybe some root ginger, maybe turmeric… it’s just how it goes at the time. No expertise and they differ but they all seem to come out OK, and better if they are made a day in advance.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Oct 19 - 01:55 PM

I just sliced the spuds thinly by hand. I do have a mandoline but in this case the thickness (or thinness) wasn't too crucial and I don't like to make extra washing up! The vegetables in my way of doing it are mostly in liquid or sticking out into steam, so they didn't take long to cook. It wasn't like a gratin that you bake uncovered. I have a 24cm sauté pan with a vented glass lid (I like to see what's going on) which was ideal for two and which will do for three when my sisters here next week. I used a bit too much stock (I served the panhaggerty with a slotted spoon so as not to have it too sloppy in the bowl) but now I'm left with a small amount of thick and delicious gravy which I can always find a use for. My pan is ancient with loose rivets so I've just ordered a new one. I'm not too keen on non-stick, which seems to be the thing with the type of pan I want unless I pay £150 for a Le Crueset, but I suppose my new one will at least let go of my frittatas a bit more easily. It's crucial that I have a handle that won't suffer heatstroke as it sticks out of the front of the grill, so no plastic.

Anyway, slow-roasted whole shoulder of lamb tomorrow! I'll join Extinction Rebellion NEXT week...


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 12 Oct 19 - 02:16 PM

I lived in Newcastle for more than a dozen years but never got around to trying panhaggerty, Steve, but yours sounds good - I'd be tempted to stuff some of it in a stottie (much easier to find there in Greggs, e.g.).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Oct 19 - 04:11 PM

Yes, Mrrzy, I mix curry spices for each recipe. I buy them ready-ground — I’m not sufficiently hard-core to roast and grind whole spices at home — but the variations from recipe to recipe are great enough that I don’t bother with mixes except garam masala. Southern Ontario has so many people who make South Asian food at home that most supermarkets carry ground and whole turmeric, cumin, coriander, cardamom and cinnamon in large cellophane packets.

I have a couple of Mahur Jaffrey books and I’m not afraid to use them.

Can’t remember when I last had any use for pre-mixed curry powder.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 13 Oct 19 - 08:17 AM

I used to make curries from scratch using the individual spices, but gave up when decent bottled sauces such as Patak's appeared on the market and gave better results. How do you tell which are the decent ones, other than by trying them all? Rule of thumb: check the list of ingredients, and if they include modified starch, reject.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Oct 19 - 10:46 AM

I ask because I made something once with lots of spices and when it was done it tasted like curry. Accidentally but deliciously.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Oct 19 - 07:07 PM

BobL, try Spice Tailor curry mixes. There's a good number of varieties and, to my way of thinking, they are better than those jars of curry sauce, which I find are overcooked, dull and claggy. A typical pack consists of a sachet of dried spices, including a dried chilli, a base sauce that you stir-fry the meat/veg with and a main sauce to do the final simmer until the meat/veg is cooked through. If you like it hot, the Fiery Goan is very nice. I've been known to add a dash of creamed coconut and I always cut up the spices a bit with scissors. Very good with diced chicken breast, chick peas and whatever rice/naan/pappadoms you prefer. And mango chutney and raita, of course.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Oct 19 - 07:44 PM

We don't have curries very often and I get fed up of throwing out jars of spices that I bought in a flush of enthusiasm, used once, only to discard years after they expired. We get our spicy hits mostly from chili con carne or from Italian dishes such as arrabbiata or orecchiette con cime di rape. Or from Spice Tailor cheat recipes. ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 19 - 10:05 AM

Himself loves curry, which his mother learned to make in Malaya (as it then was) where the family was posted in 1958. (By herself, my mother-in-law travelled by air from Colchester Barracks to Singapore with four children, including Himself in nappies. I remain amazed.) I grew up on an Anglo-Indian version of curry that my father's family learned from one Mrs Mott, who had been in service in Poona before becoming my grandmother's cook circa 1930.

Most curry dishes are even better reheated, too.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Oct 19 - 12:57 PM

Lots of things are better reheated. Mom said to leave things overnight so the flavors can marry.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Oct 19 - 01:45 PM

My Scandihoovian mother who grew up in the relatively white bread Pacific Northwest made awful curry. It involved one can of Coleman's curry that was in the cupboard, and though I lived in NYC for several years and ate in Indian restaurants, I need to work on developing an interest in anything called "curry" because of those early years. You don't want to know what her chili tasted like (think spaghetti sauce over beans). There were several other attempts at international cooking, more or less successful, but usually mispronounced. My Puerto Rican husband was in stitches when I told him about growing up with Mom's 'Arrows con polo' (pronounced that way).

How mild was the Northwestern diet? I remember what a big deal it was when you could finally buy bagels.

There was a lot of Asian food, primarily Chinese and occasional Japanese, when I was growing up in said Pacific Northwest, but not a lot of curry (not in those places.)

I've had a lot of interest in the wide range of Middle Eastern and Mediterranean foods, and most of the ingredients are easy to get here (so is Indian and Asian, because this is a highly multicultural area in urban North Texas).

This isn't to say there was nothing good to eat there. After all, when the tide is out the table IS set. Clams, oysters, crabs, mussels, etc., and lots of fresh and saltwater fish.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 31 Oct 19 - 04:12 PM

The old freezer died and some things got soft, but not too much defrosted completely, and today the new freezer was delivered, set up, and after chilling for four hours, is stuffed with the perishables that were in coolers since this morning when I emptied the old one. It was still working, but barely. Now that 50-year-old freezer is going to be recycled.

And I have some cooking to do with things that should be used soon. I can make baked goods and refreeze them, to start with. I do a mix of pumpkin and sweet potato in a spicy bread that is amazing, and some of the frozen sweet potato can go in with the fresh pumpkin here that I'll steam soon. The original recipe is just pumpkin, but I was short on the recipe a while back and added sweet potato to make up the volume and the results were mindblowingly good!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Nov 19 - 01:31 PM

Big noodly soups. Getting cold.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Nov 19 - 02:06 PM

We're having bacon and three-bean risotto tonight. I'll use about half chicken stock and half veg-boiling water, which I won't salt. The "three beans" are a variable feast. Tonight it will be 150g each of broad beans, sugar snap peas and peas. They get boiled first in enough water to give me about 400 ml water, and I'll have to use an organic stock pot this time as I haven't got any stock in the freezer. I need around 700 ml on standby. I put a big knob of butter in my cast-iron small casserole and fry about 100g snipped streaky bacon or pancetta until almost crisp. Then I add about three chopped banana shallots and fry for another five minutes. Into that goes a few sprigs of fresh thyme and about 275g of risotto rice. I turn up the heat and add a small glass of white wine. After this toasting of the rice I add the hot stock.

Now here's the cheat. I add the stock all at once. That much rice needs about 600 ml of stock, keeping a bit in reserve. Season (easy on salt) stir like mad, bring to a gentle simmer and put the lid on for fourteen minutes. Drink the rest of that bottle (share). When time is up remove the lid and stir really vigorously for at least two energetic minutes. Test for al dente. When you're happy, add the cooked veg, a big grating of fresh Parmesan cheese, some chopped fresh parsley and either a big knob of butter or two tablespoons of full-fat creme fraiche. You may need a bit of extra stock, depending on how you like your risotto. Stir and allow to sit off the heat for a few minutes. As long as you've done that vigorous stirring, it will be just as good as a risotto made the laborious way.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Nov 19 - 05:55 PM

I can’t remember when I last made a pumpkin pie, but Himself came home yesterday with three little pie pumpkins instead of one of the great watery ones we normally use to make a jack-o’-lantern. So this morning I steamed them in the electric pressure cooker (a Very Useful Device) and ended up with a little over a kilo of orange mash.

Now, until today I was under the impression that pumpkin pie is a fairly standard item — custard with mashed pumpkin stirred into it baked in pastry. I was so wrong. I made the mistake of Googling for recipes and ended up with at least ten variations, some requiring a pre-baked shell and calling for molasses, bourbon and fresh ginger root, and others forbidding a pre-baked shell and calling for maple syrup, heavy cream and extra egg yolks. Finally, in desperation, I Googled for the recipe that used to be printed on the label of Libby’s canned pumpkin, a staple of Ontario cuisine circa 1965, which called for evaporated milk (how post-war!) and always worked, especially if you doubled the ginger.

And I found it. The Libby trade name now belongs to Nestlé (boo!), and the recipe irritatingly tells you to use branded ingredients, all from the Nestlé stable. So I used what we had in the house — except evaporated milk, which I haven’t bought since about 1968 — and it just came out of the oven both looking and smelling precisely as it should.


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Subject: RE: BS: Recipes - what are we eating?
From: Black belt caterpillar wrestler
Date: 01 Nov 19 - 06:55 PM

Well, we had soul cakes.

Interesting taste, probably the vinegar that does it.

Robin


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Nov 19 - 11:19 PM

There's a recipe I like in the old Better Homes & Gardens cookbook a friend gave me in 1974 that I still use. No branded products, and though it calls for evaporated milk (that I did actually buy last year and still have) I often just use regular milk for the entire amount. I have no idea why evaporated milk is called for, it's just a custard.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 02 Nov 19 - 12:18 AM

Thanksgiving is coming. Lady Hillary and I have agreed on a pumpkin risotto [Arborio rice] with pine nuts.
We also generally make a tomatillo, cranberry and jicama salsa in place of ordinary boring, cranberry sauce. We're adding some pomegranate vinegar to the salsa.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Nov 19 - 10:51 AM

I started making my own cranberry sauce from fresh berries a couple of years ago - there is a world of difference and it's much better than the jellied can stuff.

I have a container of defrosted sweet potato so this afternoon will steam my pumpkins and make some pumpkin/sweet potato bread and freeze it. I have whole dates here to chop and walnuts and butter - it all comes out quite rich.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Nov 19 - 01:44 PM

Mrs Steve makes cranberry sauce every year. I think the cranberries come from the US. I'm not that keen on sharp, sour things on a plate of what is generally comfort food, but I always have some of hers. Much better than what comes out of jars.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Nov 19 - 03:33 PM

My grandmother used to make cranberry sauce from fresh cranberries... We have the recipe. Someone makes "gran's cran" every year... My only job this year is a dessert that is both chocolate and not pie, as we have apple, cherry, maybe pumpkin, and pecan, at least...


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Subject: RE: BS: Recipes - what are we eating
From: Charmion
Date: 04 Nov 19 - 03:42 PM

I always make cranberry sauce from the berries; it’s easy and far better than what comes out of a tin. And you can buy fresh cranberries for cheap at the supermarket at this time of the year (the harvest is on now) and chuck ‘em in the freezer for future reference. Commercial cranberry sauce is always too sweet, and I like to put just a bit of orange zest in it.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 09:59 AM

I don't buy shop pesto. I've never tasted any that wasn't greasy, salty and a little bit bitter. I happened to have three or four windowsill pots of basil lying around so I've used them up today before they went downhill. I have done pesto the traditional way with my pestle and mortar, but I honestly can't be arsed these days as I have a very nifty hand blender with its own jug.

I made one lot of Marcella Hazan's, which I'll stir into some spaghetti this evening after the fireworks at the old people's home. The ingredients are fresh basil, extra virgin olive oil (my best Tuscan), pine nuts, garlic and salt. That gets whizzed into a paste, then I added a hearty grating of parmesan cheese and a slightly less hearty grating of pecorino Romano. Following Marcella, I worked the cheese in with my hand (which was very clean), which keeps the mix airy and light. The bonus is that you can lick your fingers after you've finished.

I made another lot which we'll have on crostini on Friday evening. This is one of Gino d'Acampo's recipes. It's basil, pine nuts, garlic, extra virgin olive oil, parmesan and a goodly amount of sundried tomatoes drained of their oil (I hate the salty, dry-packed ones). You can whizz it all in one go but it's better to do the whizzing in two steps, leaving the cheese and oil until stage two. The paste is quite thick, ideal for spreading on to bruschetta or crostini. The finishing touch is to sprinkle some deseeded, finely-chopped tomato and some baby basil leaves on top. I'll need another topping for Friday night but I haven't decided on one as yet. I'm a bit weird with my bruschetta and crostini. I always brush both sides very lightly with garlicky oil before toasting. The rubbing with garlic method can tear the bread, but that's just me being clumsy, and I'm not changing now. The bread quality is paramount. I normally use Crosta Mollusca pane pugliese, but if I haven't got any a nice sliced ciabatta will do the job.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 10:50 AM

Yikes, omission red alert!!! Right at the end of making Marcella's, you add about an ounce of soft butter (I melted it slightly in a pan), just after the cheese. I mixed it in with my fingers again. What Mrs Steve's eye don't see...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Nov 19 - 11:42 AM

I made a robust batch of tomato beef vegetable soup last night; I sometimes use a ham hock in soup, but didn't want to dig one out so did a mix of a half-pound of beef chuck roast and two slices of thick-sliced hickory smoked bacon, run through the grinder attachment on the stand mixer. Because of the recent freezer change out I had a quart of tomato juice (from garden tomatoes last year or the year before) to use as much of the liquid, along with a couple of pints of canned tomatoes that I need to finish up this year.

I started out sauteing chopped onion, then added the meat to brown along with it, then started adding vegetables according to how long they take to soften. Diced carrots and green beans spent the most time that way, then I added a bit of water so other things could steam (potatoes, kidney beans I prepared a couple of days ago) and then started adding the tomato stuff. I dehydrated mushrooms last year so I threw a handful in. The rule of thumb that I *think* came from Lynne Rossetto Kasper (The Splendid Table cookbook and long-running radio show) is to not add any tomato products until things like onion are at the point you want them, because once tomato is in the onions won't soften any more. Seasoning was (as usual) a hefty grind of black pepper, salt, oregano, and a dollop of Balsamic vinegar.

I finished with slivers of cabbage stirred in. It's a nice beefy/smoky/tomatoey soup. Great smell, great mouth-feel. More stuff than liquid, but not as thick as a stew.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Nov 19 - 05:48 PM

I miss brothy soups in restaurants. They seem to think thick and full of stuff is better. And while a good stew is delish, it is not Soup. (I feel like Eeyore or zpooh or Piglet here.)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 06:39 PM

Well we had the Marcella pesto stirred into spaghetti this evening. It needed to be loosened with a splash of pasta water (Marcella suggests that), and we grated a bit of extra Parmesan on top. It was an utter class act, and so simple. That woman was a bloody genius. I have her book and will rely on it muchly from now on!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Nov 19 - 06:56 PM

Chicken soup is the one I'm most likely to leave "brothy," with mostly stock, though I'm as likely to make chicken pot pie (very thick/stewlike) as I am to make chicken soup these days.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Nov 19 - 08:06 AM

Mrzzy, you should eat more in Italian, Chinese (actually, Cantonese) and Japanese restaurants if you are in search of brothy soup. Their cuisines have never heard of the blender as a soup-maker’s tool.

Tortellini in brodo and egg-drop soup are my faves.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Nov 19 - 09:30 AM

I used to make Xmas treats like whiskey balls or schwedy balls but now I make a treat inspired by Monty Python called Crunchy Frog.
I take whole half walnuts, that look like the body of a small frog and in a double boiler I melt Dove chocolate to dip the walnuts and set down on wax paper. For the chocolate head I make a head out of epoxy, this takes bit of sculpting skill, to make a mold out of several thick aluminum foil sheets and pressing the head shape into the foil. I dab the chocolate into the mold and attach the head with some more melted chocolate. For the eyes I use a tiny round confectionary before the chocolate is cold.

You can make brown red or brown green versions but who cares, they taste alike unless you add peppermint oil to one batch or a hint of cinnamon to another.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Nov 19 - 09:42 AM

Use a hardening clay instead of epoxy paste like I did if you are more familiar with clay.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Nov 19 - 10:21 AM

The risk of someone accidentally eating clay or epoxy is great - why not use a jelly bean or something the right size and shape that is food?


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Subject: RE: BS: Recipes - what are we eating?
From: Janie
Date: 06 Nov 19 - 04:03 PM

One can certainly use regular milk instead of evaporated milk to make pumpkin pie. But there will be some differences. Pumpkin contains a lot of water. It will often require longer cooking times, and the texture and flavor of the custard will be different and less creamy if regular milk is used.


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Subject: RE: BS: Recipes - what are we eating?
From: Raedwulf
Date: 06 Nov 19 - 05:31 PM

Peperonata. I say peperonata, but I'm sure some will have conniptions about what I made! The recipe I have (naturally, I don't follow it; where would be the fun?!) says a couple of red bell peppers, a can of Pomodoro tomatoes, the right amount of chili (it doesn't say "the right amount of chili" but that's what it means, as every recipes does, right?).

So, naturally, I ignore this. Green peppers are added because A) they're to hand & B) Why not enjoy the contrasting colours? Onion. Oooo! Wrong! Yet, the first google you hit for peperonata has garlic & basil in the ingredients. Can't stand garlic meself, but onion I love, so why not. And yes, basil was included (the plant will not last much longer; it's already dropping leaves all over).

So, peppers (various), onion, tomatoes (not Pomodoro), basil, chili. It won't be peperonata by somebody's standards, but it's damn tasty! ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Nov 19 - 02:50 PM

I made a tool to make an impression in tin foil for a mold and not to eat the impression tool. You silly goose, I guess you are not a tool and die maker or death mask maker or hollywood face mold maker.

I suppose you could mold your exact face for a birthday cake but the notion of eating one's face seems morbid.

We have about 10 recipe channels on TV and the food looks scrumptious


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 07 Nov 19 - 02:56 PM

I used to be a moulder! My instructional poem, from WalkaboutsVerse, "Diedactic"


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Nov 19 - 06:07 PM

I made a variant of Steve Shaw’s oven chips the other day, using the teeny-tiny potatoes that French-speaking Canadians call “grelots”.

Boil the potatoes till just tender, then crush them slightly with the back of a spoon on a plate, or between your hands. Toss them in olive oil, season with salt and pepper, then spread them on a baking sheet. Bake at 400F (I don’t know what that is in the other money) until brown and crisp.

Boffo, I tell ya.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 07 Nov 19 - 06:48 PM

Charmion wrote: I don’t know what that is in the other money
I learned this between 55 and 60 years ago so it might have got a bit twisted since then but I seem to remember -32 x5 /9.

400-32= 368

368/9 = 40.9

40.9 x 5 = 204

call it 200 C

Off topic reference to another thread but this is a result of a Grammar school education.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Nov 19 - 06:49 PM

Using olive oil is the Mediterranean way. You could also throw in some unpeeled garlic cloves and a sprig or two of rosemary. In fact, you could even skip the par-boiling. We do it that way quite a lot! Just cut the unpeeled spuds up quite small and bake them for half an hour. My family love spuds done that way to accompany barbecues, but with anything really.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Nov 19 - 08:49 PM

Steve, I learned all that calculation in Grade 9 science at the age of thirteen, and promptly put it right out of my head. Like most Canadians, I live with three different systems of measurement simultaneously, hardly ever bothering to convert because each system applies to only certain aspects of life.

So temperature is Celsius unless it’s the oven, in which case it’s Fahrenheit because the stove is American. Beer comes by the Imperial pint (20 fluid ounces) at the pub because the glass is British, and many Canadians still have a vestigial memory of what a real pint and quart are. Milk comes in four-litre packages, put up in three plastic pouches in a plastic bag. Why three plastic pouches and not four? Because when the system was designed, people were accustomed to Imperial quart bottles, and 1.33 litres is quite close to that. I weigh myself in pounds, but I buy cheese and meat by the kilo. I buy gasoline (petrol) by the litre, but understand fuel efficiency best when expressed in terms of miles per American gallon.

When the government converted us to the metric system back in the late ‘70s, the change was supposed to simplify our lives. It did no such thing.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 04:24 AM

This post surely should be about Thousand Island dressing...


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