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Vanilla is a product of Lussumo:
Documentation and Support.
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CommentAuthorwarrenellis
- CommentTimeFeb 1st 2008
What's cooking?
I'm hoping to pick up another hare to cook at the farmer's market on Saturday.... -
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- CommentAuthorharchangel
- CommentTimeFeb 1st 2008
rabbit...good choice.
Apparently chili and cornbread are on the menu tonight. A good warm meal for this frickin cold Northern Michigand winter nights. -
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CommentAuthorradicaldoubt
- CommentTimeFeb 1st 2008
Canned tuna fish with curry powder and parmesian cheese.
Can you tell that I'm a broke college student yet? -
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CommentAuthorMagicSword!
- CommentTimeFeb 1st 2008 edited
Your february sushi recommendations are as follows:
Engawa - Probably known to you as the cheery flounder, engawa is the name for the cut from the side of the fish, where it's fin runs all the way along its body. Since this is where the flounder "works it" as it were, the flesh is tougher than the rest of the fish, and is also a little fatty. Because of this Engawa is quite chewy, and has a very strong flavour. My current favourite sushi!
Mamefugu - Fugu being the famed blowfish that can be fatal if prepared poorly. Mamefugu is baby blowfish, too young for the poison glands to develop, lightly fried in a sort of tempura batter, nigiri style (on rice) with a strip of nori and a light fish sauce.
I'm a million miles from any kind of authority on sushi, but it seems like almost every time I go for sushi with Japanese friends I find something new I like, so I thought I'd share a few. -
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Shepherd's pie, at some point. But now as I think about making it, I realize I forgot some ingredients to it that I need to go grab.
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I bought a big pack of frozen boneless chicken breasts. I usually cook them as part of a baked rice casserole . . . something with mushrooms and a can of soup.
Any other ideas?
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Radicaldoubt: My broke college student meal: Haunt thrift stores and get yourself a rice cooker. The small kind. Throw a cup of cheap frozen vegetables in with the rice, along with some bullion powder. -
@StefanJ
If you have some extra time, coat the chicken breasts with flour, then egg, then bread crumbs, and fry til golden brown to make a lovely chicken cutlet, also yummy with boneless pork chops.
also, Radicaldoublt, same concept works with cooked ramen noodles (water drained, seasoned with soup packet) with some veggies and choice of meat. Easy, quick, cheap!
I might make some homemade fried rice tonight...gotta see what I have lying around.. -
@Howyadoin
I sense a fake, I know those little checquered papers! -
Having strawberry rhubarb preserves on farm bread (both locally produced).
Tomorrow, SF market. Will provide pictures, if I remember.
- Z -
anyone have any good recipies for stuffed peppers?
i've been wanting to try my hand at making some, but can't find anything in our cookbooks at the house. -
Here's a good Basic Stuffed Pepper recipe from my files. I cook this for the in laws occasionally, and it always goes over well. Serve it with some pasta or a salad and a loaf of good Italian bread.
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 medium green/red bell peppers(I like to use 3 of each for different flavors) bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1 clove minced garlic
1/2 cup minced onion
salt and pepper to taste
1 teaspoon dry Italian seasoning or 2 teaspoons chopped fresh thyme,basil,oregano
Preheat oven to 350 degrees F (175 degrees C).
Place the water in a saucepan with a pinch of salt and bring to a boil. Add rice, return to boil, reduce heat, cover, and cook 20 minutes until tender, remove from heat and set aside.
In a skillet over medium heat, cook the beef until evenly browned. Remove beef from skillet and drain, reserving 3 tablespoons drippings. Return drippings to skillet and cook onions over medium heat until translucent, 2-4 minutes. Add garlic and cook for additional 2 minutes till lightly browned. Add to beef and set aside to cool.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef mixture, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. If desired, sprinkle tops with shredded mozzerella or romano cheese last 15 minutes of baking.
Enjoy...
-CD -
- CommentAuthorKosmopolit
- CommentTimeFeb 2nd 2008 edited
So from time to time I like to just flat out experiment.
There's a Taiwanese restaurant near me that does sweet potato chips.
They taste great but they're deep-fried and come sprinkled with sugar and salt.
I thought I'd try and come up with a healthier version.
So I sliced up a sweet potato - cross-wise - and microwaved it for about ten minutes.
Big mistake - microwaving potatoes for that length of time half-cooks them and then you can bake or boil them much faster.
Sweet potatoes must have a lower water content because they came out shrivelled and dry.
I sprinkled some water on them and placed them in a baking tray.
One third I sprinkled cinnamon on, one third garlic and one third soy.
The results were ... edible.
Just.
Next time I'll probably microwave the sweet potatoes for five minutes or skip that step entirely. -
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CommentAuthorsinestetici
- CommentTimeFeb 2nd 2008
For dinner last night I ended up using the last of my basil + mint pesto and roasting some potatos with it. It was pretty much wonderful. I also sauteed some spinach with pine nuts and balsamic vinegar which was surprisingly easy. I'de never sauteed spinach before (I throw it in all of my raw salads though). I think next time I make it though I'm going to add some red onions. -
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CommentAuthorsinestetici
- CommentTimeFeb 2nd 2008
@ kosmopolit - the secret to really fabulous sweet potato fries is cooking them slowly in the oven. That way they get really super crispy without getting greasy (greasy + sweet = ewwww). Try slicing them kind of thin and covering them with a pretty thick coating of olive oil. Bake at like 350 for 25 min, take them out and turns them all, then bake some more until they are as crispy as you want them to be. -
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CommentAuthorsynthsapien
- CommentTimeFeb 2nd 2008
I meant to take a picture of my breakfast today 'cause I loved it so. Two poached eggs on a bed of wilted spinach on toasted fresh bread. I was too hungry though...
Anyone else poach their eggs in cling film? -
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wifes off out tonight so i'm ordering a pizza... garlic mushroom and chicken!!!
yum :) -
Microwaving sweet potatoes:
Stab once or twice with a fork.
Wrap in a wet paper towel.
Nuke for maybe two minutes. Rotate and flip. Nuke again. Even if your oven has a turntable, flip it over.
The ends sometimes come out chewy and overdone, but I just slice them off.
I slice the nuked potato into 1/4" thick slices and sprinkle with salt and pepper. -
Two tablespoons of powdered ginger in a stir fry... is too much. Last night, i proved this experimentally.
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My aunt is staying this weekend, and she has many allergies for food-type things, so the planned casserole is off for the time being.
But next week, it should be good: nice beef, dipped in flour and fried, then slow-cooked with potato, carrot, celery, tomato, and sloe vodka. I can't wait. -
All you blokes talking about nuking your food inspired me to go out and find this.
Y'all should stop killin' yourselves