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Dean 
Special Collaborator 
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
 Posted: February 24 2014 at 02:41 |
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Aye, we are a cruel breed - have you seen how we treat vegetables? Take the case of root veg: they're covered in rotting excrement while they're growing, ripped from the ground while still alive and then have their skins stripped from their flesh with a sharp knife before being plunged into boiling water...
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65259 |
Posted: February 24 2014 at 02:33 |
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That's inhuman. |
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zachfive
Forum Senior Member 
Joined: November 13 2005 Location: Kitsap WA Status: Offline Points: 770 |
Posted: February 24 2014 at 00:46 |
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For a nice gluten free version you can process up some rice chex, I've done this and it is very similar to panko. Real panko is made by passing an electric current through the dough to cook a crustless loaf. |
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 23 2014 at 12:47 |
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My wife has done most of the home cooking as of late, but my office at my current job has potluck events. For the last one I made cold mixed cucumbers with liquid amino acids instead of the light soy sauce called for in the original recipe. Sounds weird but it is a really good soy sauce substitute - http://bragg.com/products/la.html
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 16913 |
Posted: February 21 2014 at 19:15 |
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That was a huge hit with everyone who tasted it. Great fuel for this incredibly cold and snowy winter we are having, one of many in recent years. Just had another terrible storm that my body is recovering from dealing with. Hundreds of car accidents and spin outs. There's almost no where to push the stuff anymore. First you clear your own drive and walk, then you help all the elderly neighbors shovel theirs. Then you start raking off your roof because the snow is too deep up there and can cause ice dams.
I have a 5 foot chain link fence that we put up because we had large dogs. The snow drifts are now almost over that fence. We all are buried man. And it is cold cold cold. So yeah, it is hotdish time of year in the midwest. At least some of us have a sense of humor about it.....  |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65259 |
Posted: February 21 2014 at 18:37 |
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Oh, yes, looks great. I need to brush up on me casserole skills. |
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 16913 |
Posted: February 21 2014 at 18:08 |
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^I'll be there in twenty with the ales and red.....
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 21 2014 at 16:31 |
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I few months back in the some thread or other I commented on how buying one free-range oven-ready chicken is more cost effective than buying individual battery-farmed chicken portions since if you buy one whole chicken and portion it yourself you can get three or four meals worth of chicken.
Yesterday I spied a corn-fed free-range chicken reduced in our local supermarket to the princely sum of £4.00, which I duly purchased and, on arriving home, soon boned-out to two breasts, two thighs, two drumsticks, two wings and a pile of scraps of meat from those areas that don't come away cleanly when portion the bird . Sometimes I don't stop there and would have then boiled the bones with a roughly chopped carrot and an onion to make a chicken stock than can then be frozen for later use. However, last night I was pressed for time so the carcass was simply discarded. Having used the thighs and drumsticks for the evening meal, the breasts will be used tomorrow but tonight I used the meat from the wings and the odd scraps to make chicken burgers: Since there isn't an awful lot of meat on the wings, a two slices of bacon and some breadcrumbs are used to bulk-out the meat to serve two people. The wings are de-boned and the meat and most of the skin (shredded) is put into a food processor along with the slices of smoked bacon (diced), a small handful of breadcrumbs and the juice from half a lemon, with a pinch salt and a grind of pepper and then blitzed to a course mince. Meanwhile heat a knob of butter with a little sunflower oil in a pan and gently sweat one finely sliced spring onion (scallion) and one equally finely sliced small leak, a roughly chopped clove of garlic and about 6 or 8 shredded sage leaves for about two minutes. Remove from the heat and add to the minced chicken along with two small cornichons (aka gerkins or dill pickles) [or one medium size one] and a few caper berries. Blitz one more time to achieve a fine mince. Remove from processor and form into two patties and chill in the fridge while you prepare a small green salad (or make chips or whatever). You can cook them as they are, but I prefer to coat them in panko¹ breadcrumbs (first cover in flour, then dip in beaten egg then in breadcrumbs). Fry in oil for around 6-7 minutes each side, serve in a bun with a fresh salad. These are seriously good, much better than anything you'll get in McDs or KFC because you know what went into them and you know the chicken didn't come from a battery farm. And you can customise them to your hearts content - add chopped chilli to the leaks and onions for a hit of heat, or finely diced chorizo sausage, or earthy mushrooms and drizzle of truffle oil, or some grated cheese of your choice. You can also replace the breadcrumbs with another bulk ingredient - mashed up chick peas or beans or cooked rice or left-over cold mashed potato or butternut squash or bell-pepper, even stale nacho chips that have been whizzed in the food processor. Just about the only thing I'd never put in them is tomato because they are simply too wet, but you can add a dash of tomato purée or ketchup of you wish. You can also play around with the herbs (tarragon goes especially well with chicken, as does dill) and seasoning, such as using celery-salt or paprika or cayenne pepper or Chinese 5-spice, or curry powder, there are no rules and no limits. ¹Panko breadcrumbs until recently were only seen in specialist asian supermarkets, but now the are available in most supermarkets. They are actually very easy to make at home - I take one stale baggette (french loaf) remove the crusts and cut into 1" cubes, these are then put into the food processor and blitzed to a course crumb. The crumbs are then laid out on a baking sheet and put into the oven at 150°C for about 5 minutes until they are dried but not browned. Once cooled they will keep in a storage jar for quite some time.
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 16913 |
Posted: January 26 2014 at 17:27 |
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Just finished making this Chicken Hotdish from a recipe by one of the old ladies at my Mom's church. Features deli rotisserie chicken chunks, a little rotini, fresh mushrooms, corn, onion of course, garlic, a few hot peppers and some sour cream and Parmigiano-Reggiano to rich it up nicely.
With a crisp English ale it was a fantastic meal. Comfort food in the face of the blizzard outside. Blowing snow, 25 below zero tonight with wind chill around -50. Love it here....another brutal winter....but thats the way we like 'em.   Edited by Finnforest - January 26 2014 at 18:41 |
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akamaisondufromage
Forum Senior Member
VIP Member Joined: May 16 2009 Location: Blighty Status: Offline Points: 6797 |
Posted: November 01 2013 at 14:08 |
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'West Country Farmhouse Cheddar' does have PDO. I've had a very nice Cheddar from Canada though.
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Help me I'm falling!
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 01 2013 at 12:16 |
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 shell we go on with this yoke or ovoid it completely?
Give a man an egg and he'll eat for a day, but feed him a tag line and a wisecrack will surely follow.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 01 2013 at 12:12 |
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My wife is a non-smoker so I confine my habit to one room and that's never going to be the kitchen - I've put a shelf aross the middle of the window in there to double-up the space for potted herbs and the one chili plant. I've also a table outside that is planted-up with even more herbs.
I've only preserved chili by drying them, though I do have a bottle of oil with dried chili flakes infused into it that I use to drizzle over pizza - I keep topping it up with oil and chili flakes so it never runs out - it must be at least fifteen years old now
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HemispheresOfXanadu
Forum Senior Member
Joined: June 28 2012 Location: Canada Status: Offline Points: 4339 |
Posted: November 01 2013 at 12:05 |
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I was actually debating changing making to cooking but figured I'd let someone make a wisecrack at my expense.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 01 2013 at 11:57 |
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I generally leave that to the chickens, they're biologically more capable of making them than I am.
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HemispheresOfXanadu
Forum Senior Member
Joined: June 28 2012 Location: Canada Status: Offline Points: 4339 |
Posted: November 01 2013 at 11:26 |
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I'm quite good at making eggs. That's about it.
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: November 01 2013 at 11:20 |
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I've thought about getting some plants, but I smoke inside my apartment and like to keep the windows open. At this time of the year, a chilli plant would definitely suffer.
I do make my own chilli that I preserve in oil. So that I always have a little to spice things up with. I am well and truly hooked on that stuff. It's not that I overpower the food, but I just find so many meals that improve with chilli
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 01 2013 at 11:13 |
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I've some dried chipotles that I use from time to time, I like that smokey flavour with pork, it works really well. The chili plant on the window sill keeps us supplied in fresh chilli's for everything else.
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: November 01 2013 at 11:01 |
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It does. I've tried making this for one of my vegetarian friends, where I obviously left out the flæsk (
) It just misses some of the same depth of flavour as when you infuse a little meat into the dish. The other thing that really makes it work though is the chipotles. Usually pretty common in Ethnic shops and some supermarkets. They're basically canned smoked chilis preserved in oil, which makes the smoky note all the more intense.
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 01 2013 at 10:45 |
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Sounds good - I imagine the pork (bacon) lifts that considerably.
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: November 01 2013 at 10:37 |
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One would think this thread would be booming with recipes involving pumpkin.
I made pumpkin soup here the other day, and it was really good. Oven roast 4 half pumpkins with oliveoil, garlic and rosemary. Panfry some pork belly (flæsk) - pour some fat into a big pan/pot where you swoop in some chopped onions and chipotles (smoked chilis). Blend the pumpkins and garlic - mix with onions and a little stock if needed. Lastly you add some creme to taste, perhaps a little vinegar (balsamic) Sprinkle with crisp porkbelly and chives. Edit: Obviously goes without saying that you need to season the dish throughout
 Edited by Guldbamsen - November 01 2013 at 11:08 |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Atavachron wrote:
). If non-Cheddar cheddar tasted like real cheese from the Cheddar caves then I don't think there would be much of an argument, unfortunately (and this isn't faux-patriotism as this is also true of many English generic cheddar-style cheeses) they don't.