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Cooking for real
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Admiral Gloval Send message Joined: 31 Mar 13 Posts: 21046 Credit: 5,308,449 RAC: 0 |
"To Serve Man" No thank you. I'll miss the space trip. I am toxic to there kind. |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
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! 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. |
Admiral Gloval Send message Joined: 31 Mar 13 Posts: 21046 Credit: 5,308,449 RAC: 0 |
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. |
Grant Nelson Send message Joined: 7 May 12 Posts: 8022 Credit: 4,237,757 RAC: 0 |
Rice with peas and pineapple tonight.. Well have im trying to make it so. Some people don't get the hang of it. Cheers everybody Life is short so don't sip Beer speaks, people mumble |
James Sotherden Send message Joined: 16 May 99 Posts: 10436 Credit: 110,373,059 RAC: 54 |
Then change the title, "Cooking for real" to me is cooking in the real world. 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. [/quote] Old James |
Admiral Gloval Send message Joined: 31 Mar 13 Posts: 21046 Credit: 5,308,449 RAC: 0 |
Then change the title, "Cooking for real" to me is cooking in the real world. Amen brother. I hope they get the idea. |
Sirius B Send message Joined: 26 Dec 00 Posts: 24904 Credit: 3,081,182 RAC: 7 |
Ive actually gotten some good ideas I'd like to try out. +1 |
rob smith Send message Joined: 7 Mar 03 Posts: 22419 Credit: 416,307,556 RAC: 380 |
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. Bob Smith Member of Seti PIPPS (Pluto is a Planet Protest Society) Somewhere in the (un)known Universe? |
Grant Nelson Send message Joined: 7 May 12 Posts: 8022 Credit: 4,237,757 RAC: 0 |
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! |
Angela Send message Joined: 16 Oct 07 Posts: 13131 Credit: 39,854,104 RAC: 31 |
The recipe with the oranges sounds amazingly delicious!!! |
Grant Nelson Send message Joined: 7 May 12 Posts: 8022 Credit: 4,237,757 RAC: 0 |
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 Cheers everybody Life is short so don't sip Beer speaks, people mumble |
Grant Nelson Send message Joined: 7 May 12 Posts: 8022 Credit: 4,237,757 RAC: 0 |
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. Cheers everybody Life is short so don't sip Beer speaks, people mumble |
rob smith Send message Joined: 7 Mar 03 Posts: 22419 Credit: 416,307,556 RAC: 380 |
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 Bob Smith Member of Seti PIPPS (Pluto is a Planet Protest Society) Somewhere in the (un)known Universe? |
janneseti Send message Joined: 14 Oct 09 Posts: 14106 Credit: 655,366 RAC: 0 |
Noodles Anton ... half a close of garlic????? But if you use chinese garlic that have no cloves? :) |
Grant Nelson Send message Joined: 7 May 12 Posts: 8022 Credit: 4,237,757 RAC: 0 |
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. Cheers everybody Life is short so don't sip Beer speaks, people mumble |
anniet Send message Joined: 2 Feb 14 Posts: 7105 Credit: 1,577,368 RAC: 75 |
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. :) 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 :) |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 66180 Credit: 55,293,173 RAC: 49 |
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. :) Garlic? Oh no, said the non-existent vampire. ;) Seriously, garlic powder helped when eating brussels sprouts, otherwise they are bitter I've found. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
When LSM cooks, I say: "Try a little garlic, if you are Italian, try a little more!" :):) |
janneseti Send message Joined: 14 Oct 09 Posts: 14106 Credit: 655,366 RAC: 0 |
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. |
Blurf Send message Joined: 2 Sep 06 Posts: 8962 Credit: 12,678,685 RAC: 0 |
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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