Prog Chefs Unite!!!

^ great, I'll do that-- I've been noticing more yoghurt and sour cream in things that normally would use mayo: had a delicious tuna melt w/Swiss last week and they'd used a mix of yogurt/sourcream. It was a great substitute.

If you like the taste of yogurt (I love it, and make it at home with a special appliance), you'll love replacing mayo with it. Greek yogurt, incidentally, is wonderful used in Indian-style curries, because it doesn't separate upon heating it as normal yogurt does. I also use it in cheesecakes to lighten up the cream cheese mixture, and put in on top of Mexican-style dishes instead of sour cream.

Padraic wrote: Veal shanks are currently braising in the oven (ossobuco) to be served over risotto milanese, and a bottle of pinot grigio.

awesome, Pat

Atavachron wrote: ^ I'm fond of the softer ones with plenty of cultures, I'll try the Greek since I find Russian yogurt to be tart Slartibartfast wrote: Actually the first time I took a liking to slaw (aka a shredded cabbage salad ) at all was an Asian version an old friend of min,e who also liked prog, made many years ago.  It wasn't mayo based but as I recall had toasted sesame oil in it, the dressing that is. that's very good, I had it once heaped on a pulled pork sandwich

When Memphians say they are having "BBQ", that means sweet slaw on pulled pork in a bun.

Last night, I cooked up some amazing hot "wings."  The quotation marks are because I did not use wings, but used chicken thigh meat. 

I had no flour and did not know I had no flour.  I substituted Bisquick and Busch Light beer with an egg and various seasonings.

For the sauce I used butter and Louisiana brand hot sauce with various seasonings.

The Bisquick made for a very crispy outside but a fluffy inside, which was an interesting and unique texture (like chicken wrapped in a salty funnel cake).

So good...

I use boneless chicken thighs a lot, especially for stews and braises. The fact that here you can find them skinned is a bonus for me, as I have always hated chicken skin. Talking of improvs, since today I got back home at 5.30 (Tuesday is one of two days in the week when I teach at that school), for dinner I made 'pizza' using large pita breads, diced tomatoes with Italian herbs, cheese (shredded Swiss and feta), and olives. I put them in a 450°F oven for 10 minutes or so, and here you have a nice approximation of an Italian-style, thin-crust pizza.

Thanks for all the good tips – I’ve made a lot of delicious dishes based on your recipes, and I’ll never make chilli without chocolate again!

Here’s a sweet’n’sour cucumber salad that goes perfectly with fat fish like salmon and mackerel:

1. Cut one cucumber in fine slices. Put it in a bowl and sprinkle on a teaspoon of salt. Put a plate on top and weigh it down with something heavy (like 1/2—1 kilo or 1—2 pounds). Leave it for 20 minutes.

2. Mix vinegar, water, sugar and pepper to taste to make a dressing, app. 1—2 dl. I like it with quite a lot of vinegar and sugar, but you decide yourselves. Pour out the excessive liquid from the cucumber and add the dressing. Add dill if you want. Cover the salad again and put it in the fridge for at least 30 minutes. In the mean time you make the rest of the food.

That’s it. It’s extremely easy, and it doesn’t take a lot of time, provided that you use the time in between well.

made an old favorite, a variation on the sloppy joe;   a mixture of 1/2 ground pork&1/2 ground beef, browned onions, tomato paste + paprika, chipotle, chili paste [and/or powder], tamarind (optional), garlic powder, s&p--  I toast the powdered spices in the pan after the onions have browned just before adding the meat & tomato paste, this will bloom the flavors nicely.   Saute all together in a large pan (with a little water to thin if needed), maybe a dash of Worcestershire and cook thoroughly.   Should have a good amount of heat, add a more chili paste if too mild.   Stuff into heated Pita bread (I like to char the bread over the burner), add a dollop of yogurt if you like and serve with cucumber slices.  Very tasty.

yeah I saw you guys might get the most snowfall on record..the chili sounds awesome and hopefully you'll have tasty leftovers--  y'know chili in the southwest originally meant just a sauce of tomatoes, chilis, onions and spices, but I gotta have my meat and beans!

 

 -- yes Dean you must try it with pork (I add a hunk of shoulder that I've lightly seasoned, spiced and browned to the stewing chili).. dare I say you may hesitate go back to just beef or chicken afterward.   And of course a 3-meat sauce is always wonderful, just as long as it doesn't get too fatty.










Edited by Atavachron - February 05 2010 at 19:52