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the ALL NEW easy and yummy recipe thread
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Melittosphex sapiens
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quote:
Originally posted by His Nodle Girl:
I've never tried cooking it myself, though.

Tip: don't.

(I might like it if I tried it in a restaurant, and hadn't had to smell it cooking. Although the mushy texture is kind of off-putting, too.)


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"bring on the be-tentacled oppressors" - fluffyllama
 
Posts: 15845 | Registered: April 12, 2006Reply With QuoteReport This Post
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get two slices of pre-cut seeded brown bread.
put into a toasing machine for a couple of minutes
remove and spread with butter or butter subsitute
eat
nom!

Big Grin


~
I prefer to live in a country that's small, and old, and where no one would ever have the NERVE to wear a cape in public, whether they could leap tall buildings in a single bound or not.

the parrot... ...gets tiresome.
the parrot... ...i ate him.


CHIKKINZ?
 
Posts: 20599 | Location: England | Registered: June 21, 2001Reply With QuoteReport This Post
Girded for battle
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Ingenious!
 
Posts: 1312 | Location: Glasgow | Registered: July 13, 2005Reply With QuoteReport This Post
Part-time avant garde shrubbery inspector who breaths fire and lets out a mighty YAHR!
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quote:
Originally posted by Maeve:
rock salt. huh. what kinda grinder ya got?


The spice grinder? Uh.... I Don't remember.


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Posts: 8877 | Location: ain't from 'round these parts | Registered: August 02, 2004Reply With QuoteReport This Post
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Am in a cooking comfort food mood today. Currently thawing on my counter - a whole cut-up chicken, a pound of kielbasa, a pound of stew meat. On the menu to cook this weekend: my fantab chicken noodle soup (both my girls are sick); beef stroganoff; and maybe possibly trying my hand at a gumbo but substituting the kielbasa for andouille sausage (because it's what I have thawing).

I found a recipe for the stroganoff and the gumbo on Eatingwell.com, but if anyone has any favorite family recipes, tips or tricks for either of those they want to share fire them off soon so I can go grocery shopping Smile


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Posts: 22795 | Location: here | Registered: June 15, 2001Reply With QuoteReport This Post
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Man, I love stroganoff. Nowadays I make vegetarian mushroom stroganoff for myself (which is still pretty great), but in my sentient being eating days my meat stroganoff used to be a source of pride.

At a glance, the recipe you'll be using seems fine, JP. Although in my family, we always add some tomato paste, and back home we'd use authentic smetana in stead of sour cream (cause we like our arteries nice and clogged). I love to sprinkle some diced pickled cucumbers on top, Russian style. Adds a new dimension to the whole deal.

Good luck, let us know how it turned out!


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Posts: 2414 | Location: fluttering about | Registered: September 18, 2007Reply With QuoteReport This Post
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quote:
Originally posted by Tismalleen:
used to be a source of pride.

At a glance, the recipe you'll be using seems fine, JP. Although in my family, we always add some tomato paste, and back home we'd use authentic smetana in stead of sour cream (cause we like our arteries nice and clogged). I love to sprinkle some diced pickled cucumbers on top, Russian style. Adds a new dimension to the whole deal.

Good luck, let us know how it turned out!


We always added tomato paste too. Smetana...36-42% butterfat! Oh my GOD. *drools*
I would think when the stroganoff is that rich the diced pickle would be a nice bite cutting through the richness.


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~Joe
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Isn't sanity really just a one trick pony, anyway? I mean, all you get is one trick, rational thinking! But when you're good and crazy¦ooh ooh ooh the sky's the limit!



 
Posts: 24418 | Location: With my weird little family | Registered: March 24, 2004Reply With QuoteReport This Post
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I've got tomato paste in the pantry. When do I add it in? What's it doing, just adding tomato flavor? I can see how it fits, but I'm not sure I've ever noticed if my mom used it or not.


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Posts: 22795 | Location: here | Registered: June 15, 2001Reply With QuoteReport This Post
Has no front teeth
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We always used it after the sauce was made but -before- the sour cream went in (we put that in at the end). Stirred it around to make sure it incorporated.

It adds a touch of rich sweetness rather than really adding a tomato flavor.


______________________
Fandangling across the moony sky,
went the Beezee bold as brass,
side-saddle she sat, on a big painted bat,
shooting moonbeams out of her a(censored)e.
~Joe
________________________
Isn't sanity really just a one trick pony, anyway? I mean, all you get is one trick, rational thinking! But when you're good and crazy¦ooh ooh ooh the sky's the limit!



 
Posts: 24418 | Location: With my weird little family | Registered: March 24, 2004Reply With QuoteReport This Post
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Excellent, thank you! I shall give this a try tomorrow.


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Posts: 22795 | Location: here | Registered: June 15, 2001Reply With QuoteReport This Post
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Generally speaking, tomato paste (or other pastes, I sometimes use chili or aubergine paste in different dishes) would be added after sauteeing onions/garlic/peppers/whatever, and before adding tomato sauce/cream/coconut milk/whatever. The purpose is not just to add richness to the flavour -the paste serves to soak any excess oil that you've used, so once you add your more liquid thingy there won't be any excess oil floating on top at the end. Not saying this is the case for the strogonoff recipes, just sharing.

Today I'll be making Scotch broth à la Clover -ie, I'll be making up the recipe according to what I remember and substituting whatever I don't have with whatever I come up with. Also, veggie red Thai curry because it's cold I need me spices.


 
Posts: 11803 | Location: home? | Registered: June 19, 2001Reply With QuoteReport This Post
is in perfect karmic alignment
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quote:
the paste serves to soak any excess oil that you've used, so once you add your more liquid thingy there won't be any excess oil floating on top at the end. Not saying this is the case for the strogonoff recipes, just sharing.

Tomato-paste is made from a different kind of tomato than your garden variety type. This makes it rich in folic acid (though, JP, I'm guessing you're not pregnant) but it also makes it a binding agent. And that's usually what i use it for. (In chilli, in the meatloaf for wraps and so on.)


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Sometimes patrons want to go where everybody knows their names, though it helps when half of them are named John. When people want to celebrate, or commiserate, they gather to your establishment. You provide the atmosphere, the warmth, rum, and even an ear to bend. Did I mention the rum? Years before the language will be mangled with terms like facilitator and networking and interpersonal communication, you've overseen it all, and broken up a few bar fights, to boot.~
-Royko

 
Posts: 8667 | Location: Just north of Earth | Registered: July 02, 2002Reply With QuoteReport This Post
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[hijack]Elbow - Leaders of the Free World is excellent cooking/baking music[/hijack]


Minister of Kraftwerk in the Realm of U & P, Order of the Pineapple with frond for advancement in Nap studies.


The brain: not always amenable to logic. ~Hive

 
Posts: 25427 | Location: under tangled yarn | Registered: August 09, 2005Reply With QuoteReport This Post
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Here tomato paste is usually made with Roma-type tomatoes- the same type used in most sauces because they are more meaty. In fact in garden catalogs Roma-types are called "paste tomatoes".

I think the pastes in Europe (going by the occasional Italian ones I buy) are much much thicker than the U.S. version- probably reduced one or two more times. That may be why ours can be easily whisked into what is already sauce. *shrugs* You can put it in after sauteing the aromatics, it'll spread right out but it won't soak up much oil. That'll float to the top as per yoosh.


______________________
Fandangling across the moony sky,
went the Beezee bold as brass,
side-saddle she sat, on a big painted bat,
shooting moonbeams out of her a(censored)e.
~Joe
________________________
Isn't sanity really just a one trick pony, anyway? I mean, all you get is one trick, rational thinking! But when you're good and crazy¦ooh ooh ooh the sky's the limit!



 
Posts: 24418 | Location: With my weird little family | Registered: March 24, 2004Reply With QuoteReport This Post
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Bwahaha, this is too funny:
Random Recipe Generator


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I like it maybe 63 percent!
 
Posts: 15475 | Location: Bouncing round in bathrooms! | Registered: October 19, 2005Reply With QuoteReport This Post
*102 gold stars*
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Panettone Bread Pudding with Chocolate bits.




Recipe:

Make a bread pudding using Panettone instead of bread. Sprinkle some dark chocolate bits in-between layers.


Make enough...





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Posts: 8099 | Registered: April 09, 2002Reply With QuoteReport This Post
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teh random recipe generator is brilliant!


Limertilly: A pagan deity forgotten by man and therefore banished to the realms of memory and darkness now remembered by a young girl in downtown L.A. in the form of a dream and therefore freed to reap your revenge on the people who discarded you, thereby forcing said girl to learn to use her innate yet awesome powers as a soothsayer to gather forces of the Earth to defy you and once more banish you to your cold, cold prisoooooon

blog: http://limertillysfoodporn.wordpress.com/

My sister's band, what I am very very proud of: www.bit.ly/toodar
 
Posts: 26268 | Location: your left ear | Registered: June 28, 2002Reply With QuoteReport This Post
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Oh my god, Cav, that looks and sounds so incredibly delicious... *droooooooooooooool*
Is Bread Pudding the same as Bread and Butter Pudding? Cause it looks very different in the picture (also because of the individual bowls instead of one big one, which is the ionly version I've seen myself...).
 
Posts: 8222 | Location: Bärlin | Registered: October 28, 2005Reply With QuoteReport This Post
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The only difference between Bread Pudding and Bread & Butter Pudding (as far as I know) is that Bread and Butter Pudding uses fresh bread with butter. They're really the same at base otherwise.

For the record, this is how I make Bread Pudding.

Take stale bread / brioche / Panettone. Something that's more bread than cake really. Remove the crusty bits and cut into whatever shapes you want. Traditionally it's generally presented as a row of triangles in a large dish, but what ever shape suits your dishes.

Custard mix. I use this ratio:

1 Large egg - 1 tablespoon Golden Caster Sugar - 60 ml of Cream - 140 ml of milk - 1/2 teaspoon of vanilla essence.

And make more as I go along. this means I don't make too little or too much.

Soak the bread in batches in yer custard, making more as required. Stuff the bread into your dishes. The ones in the pictures had room for two layers, so on top of the first layer I crumbled some dark chocolate. But stick on what ever you desire. Put on another layer of custard soaked bread. Top with more chocolate, gin soaked rasins, brandy soaked sultanas etc etc. Your choice. Variation is infinite in its possibility.

Pour over any remaining custard, or make more and pour it over.You want it so the custard level in the dish is just below the lip. Now leave them alone for an hour plus, so the custard soaks all the way through.

Sprinkle with sugar if you wish.

Bake in oven at 180C until the pudding puffs up like a soufflé, and the top caramelises. This can take ten minutes, or twenty. Depends on the size of your dishes.





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Posts: 8099 | Registered: April 09, 2002Reply With QuoteReport This Post
is like fusion cuisine, if Canada can be seen as having a cuisine.
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So, we tried some recipes from this thread tonight and they ROCKED.
i wrote about it here.
thanks Masque and Silly Punk!!!


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Originally Registered: June 14, 2007
 
Posts: 2556 | Location: Not Honolulu, Hawai'i | Registered: October 27, 2009Reply With QuoteReport This Post
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