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  1.  (7017.1)
    The old one sank too deep, I guess.

    In today's crockpot: chicken thighs, onions, carrots and potatoes. steaming in a shallow brine of white wine and sprite. I'll put the meat under some homemade tzatziki sauce (yogurt, radishes, cucumbers and peppers), and serve the veggies on the side.
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      CommentAuthorDervaspa
    • CommentTimeOct 14th 2009
     (7017.2)
    n't get to go shopping for groceries until Thursday, but when I do I'm hoping to get the ingredients to make bread, sofrito, fried green tomatoes, a couple of soups, pastas, and the like.

    AS of now, I spent last night cooking 8 pork chops, seasoned with adobo and a little cayenne which I plan to chop off the bones and use to make a sort of sauce with bell peppers and gravy to go over rice tonight. Update when I can :)
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      CommentAuthorDraug
    • CommentTimeOct 14th 2009
     (7017.3)
    I like to bake this is what I've done lately Graham flour loafs:
    Graham flour loaf
    Rye Sourdough loafs:
    Rye Sourdough loaf
    Rye Sourdough loaf
    Orange and chocolate Sponge cake and cinnamon buns
    Sponge cake and cinnamon buns
    • CommentAuthorStefanJ
    • CommentTimeOct 14th 2009
     (7017.4)
    @Draug: Oh man, those look good. Especially the rye sourdough.

    * * *

    This morning I had re-boiled oatmeal. I made a big batch of steel cut oatmeal with lots of dried fruit on Sunday morning. Waaaaay too much. I ate what I thought was about half, put some water in the pot, and stuck it in the fridge. This morning I added more water, chopped up the clotted mess, and simmered it while I took my shower.

    It came out really good, but man, I feel like I've eaten a bowling ball.

    If you're ever in a low-funds situation, buy about ten pounds of scotch oatmeal. A really cheap way to stay well fed.
  2.  (7017.5)
    Jebus, Draug. Those are 100% pro-grade. Can you share your secrets?
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      CommentAuthorAlan Tyson
    • CommentTimeOct 14th 2009
     (7017.6)
    Draug, that sourdough looks fuckin' consumable. It's begging to be part of a sandwich.
    • CommentAuthorStefanJ
    • CommentTimeOct 14th 2009
     (7017.7)
    A medium-thick slice of that sourdough, warm, with butter = totally fucking happy.
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      CommentAuthorbrittanica
    • CommentTimeOct 14th 2009
     (7017.8)
    Hell, the whole loaf of that sourdough, w/ butter. Split down the middle.

    Tonight is a Very Alton Night.
    Broiling a sirloin, using his technique.
    Leftover Mac and Cheese from my parents', using his recipe (subbing Colby-Jack for Cheddar and regular milk for evaporated).
  3.  (7017.9)
    You want to know the secret to incredible mac 'n' cheese? Havarti. Mix some in with your cheddar. You won't need any salt after that, though. I also add a little paprika and butter.
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      CommentAuthorDraug
    • CommentTimeOct 14th 2009 edited
     (7017.10)
    I wont lie I'm pretty pleased myself with those sourdough loafs and the taste ain't all that bad either.
    Well I don't think I got any secrets but I guess I can try to translate my recipe for you but I will not even try to convert anything.

    Day 1: 25g yeast, 3dl water, 3dl sifted rye-flour (40-50% sifted rye the rest wheat flour)

    Mix the yeast with the finger-warm water (37°C) in a big bowl then add the flour (you don't need to worry to much about lumps). Cover with a baking cloth and let it rest in room temperature.

    Day 2: 1/2 dl sifted rye-flour

    Mix in the flour. Cover with a baking cloth and let it rest in room temperature.

    Day 3: 7 dl water, 1/2 dl cooking oil (I use Colza oil) or liquid margarine, 1 msk salt, 2.5l (roughly 1.4 kg) sifted rye-flour, (I also like to add some seeds like pumpkin, sunflower or linseed)

    Mix the sourdough with the finger-warm water (37°C), oil or margarine, (seeds,) salt and flour. Knead it until you get a flexible dough, first in the bowl then on an flour covered kneading table. Rise under a baking cloth about 1 hour.

    Knead the dough lightly on an flour covered kneading table. Shape into 2 loafs (I put mine in baking-tins). If you first flatten out the dough and the roll them together the loafs will rise a bit higher. Rise under a baking cloth about 30 min.

    Heat the oven to 250°C and lower to 200°C when you put in the bread.
    Notch the loafs with a sharp knife or razor-blade.
    Bake in the bottom section of the oven for about 45min.
    Let them cool off on a Cooling rack beneath a baking cloth.
    •  
      CommentAuthorDervaspa
    • CommentTimeOct 14th 2009
     (7017.11)
    @ Draug: I'm not patient enough for all that... anyway i can get you to ship me some?

    @ Brendan McGinley and Brittanica: Another thing I've found is great for mac n' cheese is whipped topping... like cool whip... I used it when making mac n' cheese pizza once and it gave a nice little change of pace. I only used about a quarter cup but it was also to thin the sauce out (figuring that whipped cream is just like... cream... or milk yeah? it made sense at the time) i think all in all it was about a pound of macaroni and cheese after it was cooked and combined.
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      CommentAuthorDraug
    • CommentTimeOct 15th 2009
     (7017.12)
    @ Dervaspa: My bigest problem is forgetfulness but midnight baking can be nice sometimes to. Can't you just print them out?
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      CommentAuthorJess
    • CommentTimeOct 15th 2009
     (7017.13)
    @Draug -- Oh, those are amazing. This thread makes me want to bake, but I know it won't come out looking anywhere as good as that.
    •  
      CommentAuthorFrekky
    • CommentTimeOct 16th 2009 edited
     (7017.14)
    Am at work now, but thinking out tonights menu.
    So far:

    Zuccini Bread, free range spicy italian sausage cooked in imperial stout & garlic, squash (either kuri or turban) roasted with apples, brown sugar, and onions.

    Trying to figure out a side dish. Perhaps a simple heirloom tomato & mozzarella.- not sure on the last bit though.

    If the meal is a success I will upload a few photos.
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      CommentAuthorspinnerin
    • CommentTimeOct 16th 2009
     (7017.15)
    Last night: pesto mac (macaroni, pesto, cream, parmesan, salt and pepper) with roasted green beans and onions. A one-color meal, but it was tasty.

    @frekky - Any kind of vegetable salad would be good with that. I'd probably go for something crunchy.
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      CommentAuthorallana
    • CommentTimeOct 16th 2009
     (7017.16)
    today i made a pledge to myself to experiment with Chocolate Chili Chicken until i get it right. this could get costly.
    • CommentAuthorKosmopolit
    • CommentTimeOct 16th 2009
     (7017.17)
    I'm currently fiddling around with homemade peanut butter.

    The basic recipe for peanut butter: roasted peanut, peanut oil; food processor. If you want chunky throw more peanuts in when the rest is done and run the processor for another 30-60 seconds.

    But because of my diet, I'm trying to come up with a lower calorie version. My first attempt was 50% peanuts, 50% canned chickpeas. Which came out ... edible.

    Next up I'll try roasting (well microwaving) raw chickpeas and probably shift the proportions to 60:40. I might also add some artificial almond flavoring to mask the taste of the chickpeas.

    Or I might try butter beans.

    Beats have about 25% of the calories of peanuts for a given weight so if I can get the proportions right, the results should be much lower in fat than ordinary peanut butter.
    • CommentAuthorFan
    • CommentTimeOct 16th 2009
     (7017.18)
    @Kosmopolit

    I buy a brand of peanut butter called "Just peanuts", made from "100% fresh roasted peanuts". Because it's made without an emulsifier, then having been sitting on the store shelf for who-knows-how-long the oil has separated and is floating on the top when I first open it. So I stir the oil in; but if you didn't want the oil, then you could maybe just leave it for a while (so that it separates) and then pour it off instead of stirring it back in.

    Also, occasionally I've bought peanut butter from a bulk store, where you grind it yourself in a big machine they have, which feeds peanuts in from the top like a big coffee grinder. I didn't notice that the machine adds any peanut oil: I think it's just made from peanuts. So that too (making it without oil, perhaps if necessary in something more powerful than a food processor) would be a way to reduce oil.

    I also buy almond butter, made from real almonds: it's delicious and high in calcium; but (compared to peanuts at least) relatively expensive, and I don't think any less fatty.
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      CommentAuthorFrekky
    • CommentTimeOct 16th 2009
     (7017.19)
    after 90 minutes at the farmers market and a slight food processor mishap my deliciousness is complete:
    Zucchini Bread:

    Salad (lettuce, 3 types of peppers, tomato, carrots) Amazing Sausage & my roast squash masterpiece:


    This is seriously delicious. Worth every second I put into it.
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      CommentAuthorDervaspa
    • CommentTimeOct 18th 2009
     (7017.20)
    I've noticed a bit of down time happening all around online and off latley. With the chill comes some of the less happy times I suppose. So I thought I'd post my cure all recipe. This drink has gotten my friends and I through break ups, separations, friends and family dying or moving, Surgeries, pregnancies, adoptions, flus, and just plain old normal days where the weather was extremely cold (Or Florida's sad versions which pale in comparison to Louisiana as I'm learning more and more recently)

    White Hot Chocolate (no chocolate involved actually)

    1/2 cup milk (or cream)
    1/2 cup eggnog
    two capfuls of vanilla extract (imitation or no, I've used both)
    A sprinkling of cinnamon and or nutmeg.

    pretty easy and no nonsense, just mix the milk, eggnog, vanilla, and heat until as warm as you need then top with your spices and enjoy. I have been known to put cherries or orange slices in mine because I'm weird and I love it like that. But this is my gift for the week to you as it grows a little colder Whitechapel, it's not much but it's what I can offer.

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