"To Serve Man"

http://en.wikipedia.org/wiki/To_Serve_Man_(The_Twilight_Zone)

No thank you. I'll miss the space trip. I am toxic to there kind.

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This is a recipe that I've used occasionally over the years. I have absolutely no idea where I got it. Makes sense that I picked it out of the newspaper or a magazine since I cannot recall it in connection with a specific person. I do know that it was used for school lunches when there was no bread in the house. It's best warm or very fresh!

3 cups self-rising flour
2 tablespoons sugar
1 cup beer

Sift flour with sugar in mixing bowl - add beer and mix thoroughly. Transfer to a greased loaf tin and bake for about 45 minutes at 375 degrees. Butter the top of the loaf when it comes out of the oven.

Be sure that you use self-rising flour or the results will not please you.

It looks more like a batter used to coat food before deep frying. With my bread making, I would suggest two possible modifications. The first is between 1 and 1 1/2 teaspoons of salt. Bread without salt is pretty bad. The second possible change would be about 2 tablespoons of butter/oil. The fat will make it more tender.

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I think nobody has thought about what this really is. The "Beer Bread" recipe I use is:
3 cups self rising flour
3 level tablespoons sugar
1 12oz room temperature beer of your choice. Must be a regular beer NOT a lite one.

The rest of the recipe is the same as Grant's.
I bet Mike and Wiggo have some good beer.

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Rice with peas and pineapple tonight..

Goooooooood morning Julie, your looking great taday.

After what I've just read, shouldn't this be in the good morning thread as THIS is for cooking ideas?

Well have im trying to make it so. Some people don't get the hang of it.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Then change the title, "Cooking for real" to me is cooking in the real world.

If your looking for idea's then surely the title should reflect that, with idea's in the title.

And here stupid me thought that sharing what I like to make and eat was Cooking for Real.
I dont know, But it seems every fun thread get bastradized by somebody who has an issue with fats or sugar or salt.
I dont see any issue with this thread at all. Ive actually gotten some good ideas Id like to try out.
Moderation in food eating is the key. Not moderation in the spread of ideas.
Just a thought.

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[/quote]

Old James

Then change the title, "Cooking for real" to me is cooking in the real world.

If your looking for idea's then surely the title should reflect that, with idea's in the title.

And here stupid me thought that sharing what I like to make and eat was Cooking for Real.
I dont know, But it seems every fun thread get bastradized by somebody who has an issue with fats or sugar or salt.
I dont see any issue with this thread at all. Ive actually gotten some good ideas Id like to try out.
Moderation in food eating is the key. Not moderation in the spread of ideas.
Just a thought.

Amen brother. I hope they get the idea.

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Ive actually gotten some good ideas I'd like to try out.

+1

Even a vaguely reasonable cook will take inspiration from other's work, twist it and make it suit their taste, ingredients, fancy.

I do, and every now and then one of my twists actually comes out as an "edible repeatable" dish, one that you want others to try, and then be inspired to try their own variation on it.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Try this
Otanges in Rum Syrup
1. 8 navel oranges
2. 1/4 cup dark rum
3. 1 cup sugar
1. Finely grate the zest of 2 of the oranges. Using a very sharp knife, peel all of the oranges, carefully removing all of the bitter white pith. Slice the oranges into 1/4-inch-thick rounds and arrange them in a large, shallow bowl. Drizzle the rum over the oranges and sprinkle the zest on top.
2. In a large saucepan, spread the sugar in an even layer. Warm over moderate heat, without stirring, until the sugar starts to melt around the edge, about 3 minutes. Reduce the heat to low and shake the pan to mix the dry sugar and melted sugar. Continue to cook over low heat, swirling the pan frequently, until all of the sugar is melted and a dark amber caramel forms. Drizzle the caramel in long, thin lines over the oranges. Let the caramel cool, then serve.
MAKE AHEAD The finished dish can be covered and refrigerated for 2 days—the caramel drizzled on top may dissolve slightly into the orange juice.


Cauliflower Chowder
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutesServings: 4
A quick, easy, light, healthy and tasty chowder starring cauliflower as the main ingredient that is a bowl of comfort food at it's best!

javascript:void(0);

ingredients
· 2 tablespoons olive oil or butter
· 1 onion, diced
· 2 carrots, diced
· 2 stalks celery, diced
· 2 cloves garlic, chopped
· 1 teaspoon thyme, chopped
· 1/4 cup flour
· 4 cups low sodium vegetable broth or chicken broth
· 1 head cauliflower, cut into bite sized pieces
· 2 bay leaves
· 1 cup milk or cream
· salt, pepper and cayenne to taste
directions
1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 10-15 minutes.
4. Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.

Noodles Anton


1 pkg. fine noodles (5 oz.)
1 cup cottage cheese
1 cup sour cream
1/2 cove garlic, minced ( I jusr use the whole clove and maybe more!)
1 onion finely chopped
1 Tab. Worcestershire Sauce
Dash Tabasco sauce
Salt

Cook the noodles in boiling salted water for 10 min. Drain. Mix other ingredients and add to the noodles. Put in a buttered casserole and bake 45 min. in a moderate oven (350º or until brown and crusty on top. Serve piping hot with sour cream and Parmesan cheese

The recipe is under the "luncheon" section of the book. The suggested menu is the Baked Noodles Anton, grapefruit and Malaga Grape Salad, Coffee Torte and coffee!

The recipe with the oranges sounds amazingly delicious!!!

The recipe with the oranges sounds amazingly delicious!!!

I take no no cedit for the recipes my GF does them all I just eat them. LOL

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

and I must say I'm very good at it.
BUT my latest is miss piggy, everyone knows a philly cheeese st stake well I use pork and it's great. I like pork better than beef.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Noodles Anton ... half a close of garlic?????

I can never use less than one close in a dish - and have been known to go to a clove per portion

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Noodles Anton ... half a close of garlic?????

I can never use less than one close in a dish - and have been known to go to a clove per portion

But if you use chinese garlic that have no cloves? :)

Oh I like gatlic but not too strong, I over did one time and burned myself out for years. But now I'll take a head of garlic and roast it in the oven with olive oil on it (cutting the head off), love it that way. :)

the town of Gilroy CA grows 85 to 90% of all the garlic in the country and each year they have a big bash down there with almost anything made in garlic and even ice cream. :( never tried it.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Oh I like gatlic but not too strong, I over did one time and burned myself out for years. But now I'll take a head of garlic and roast it in the oven with olive oil on it (cutting the head off), love it that way. :)

the town of Gilroy CA grows 85 to 90% of all the garlic in the country and each year they have a big bash down there with almost anything made in garlic and even ice cream. :( never tried it.

eeuch... the icecream bit I mean... :) had garlic flavoured cake once. Wasn't meant to be have garlic in it... there was an accident... truly foul as I recall...

Today, I cooked for the first time since Christmas! :) WAS just beans on toast and I was stupidly nervous, but you have to restart somewhere. This thread may actually mean my family won't be eating tonight's menu for the rest of all time now :)

Oh I like gatlic but not too strong, I over did one time and burned myself out for years. But now I'll take a head of garlic and roast it in the oven with olive oil on it (cutting the head off), love it that way. :)

the town of Gilroy CA grows 85 to 90% of all the garlic in the country and each year they have a big bash down there with almost anything made in garlic and even ice cream. :( never tried it.

eeuch... the icecream bit I mean... :) had garlic flavoured cake once. Wasn't meant to be have garlic in it... there was an accident... truly foul as I recall...

Today, I cooked for the first time since Christmas! :) WAS just beans on toast and I was stupidly nervous, but you have to restart somewhere. This thread may actually mean my family won't be eating tonight's menu for the rest of all time now :)

Garlic? Oh no, said the non-existent vampire. ;)

Seriously, garlic powder helped when eating brussels sprouts, otherwise they are bitter I've found.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

When LSM cooks, I say: "Try a little garlic, if you are Italian,
try a little more!"

:):)

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Garlic is a must in many dishes.
Lamb without garlic is unthinkable.
Tzatziki is a great sauce for it.
Tzatziki are yogurt, grated cucumber, salt, black pepper, garlic mixed together.

My newest obsession...shaved dried Brussel Sprouts. Had one in a salad recently and LOVED the texture. Buying a bag on the way home tonight.

Tmrw on my day off-making a big salad of soft croutons, iceberg, broccoli and the shaved Sprouts. Topped with Ranch dressing. AMAZING

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