Foodgasms

SaintPeter said:

It just chipped a little bit when I beat her with it.

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Well, it is fine then.

Batchoohus said:

Well, it is fine then.

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Yes, It will recover.

My pan, on the other hand, is chipped and burned up. Sucks.

SaintPeter said:

Yes, It will recover.

My pan, on the other hand, is chipped and burned up. Sucks.

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hot water soak.

can you show me a picture of it? It would assist with the diagnosis.

Batchoohus said:

hot water soak.

can you show me a picture of it? It would assist with the diagnosis.

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They took her to the hospital in the ambulance. I hope the nurses cleaned her up before the stitches.

I will consider holding her head under hot water when she is released.

Thanks for the idea!!

SaintPeter said:

They took her to the hospital in the ambulance. I hope the nurses cleaned her up before the stitches.

I will consider holding her head under hot water when she is released.

Thanks for the idea!!

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You are now on ignore.

that is it.

cheesysusie said:

MMMMMmmmmmm Flank Steak Sandwiches

I marinated a flank steak in olive oil, red wine vinegar, basil, garlic, oregano, rosemary, salt and pepper. Then I grilled it medium rare and sliced it thinly. When I took the steak off the grill, I turned off the heat and added some thinly sliced rings of red onion and let them just start to caramelize.

Then I toasted some onion rolls and stacked lettuce, havarti cheese, horseradish sauce (just horseradish and sour cream), a few slices of steak, a couple slices of grilled onion, more lettuce and the top half of the roll. YUM is all I have to say.

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Try Greek yogurt, a pinch of kosher salt, a dash worcestershire, and horseradish instead.

Best horseradish cream sauce ever.

And, yes, I had to go get my bottle of Lea & Perrins in order spell worcestershire.

foodsnob said:

Try Greek yogurt, a pinch of kosher salt, a dash worcestershire, and horseradish instead.

Best horseradish cream sauce ever.

And, yes, I had to go get my bottle of Lea & Perrins in order spell worcestershire.

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A touch of garlic is needed to make it the best ever.

Question

question:

I have a recipe calling for one cup of blackeyed peas to be soaked. I soaked the whole bag before measuring. What's the pre-post-soak conversion for blackeyed peas.

I do have another bag of dried and I could just do a ratio, but I already used some of them for something else.

I've just had, for the first time, the king, the apex, the big kahuna of hams; the kurobuta ham.

Oh. My. Lawd. It's not so salty and sometimes metallic as american hams, and one can tell by the awesome texture and beautiful marbling, that the pig from whence this ham came was some kinda wonderful.

I'm pretty sure that I'm in love, and will now have to consider myself a ham snob.

rosco rathbone said:

question:

I have a recipe calling for one cup of blackeyed peas to be soaked. I soaked the whole bag before measuring. What's the pre-post-soak conversion for blackeyed peas.

I do have another bag of dried and I could just do a ratio, but I already used some of them for something else.

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1 pound will yield approx. 7 cups of lovely beans

2 pounds will yield approx 14 cups..

after cooking.

http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-PeasBlack-eyedDry.pdf

Ridiculously easy gifts!

Much as I love baking from scratch, the holidays can be overwhelming. I like giving food gifts to neighbors, school teachers, etc., so I love finding recipes that are quick, but yield attractive results. Here is an old standby and a new find...


Cashew Brittle

Ingredients:

9.5 oz. can or 2 cups roasted, salted cashew halves (or other nut)
1 cup sugar
1/2 cup light corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

1. In a 2 qt. microwave-safe bowl (preferably glass, with a handle), stir together nuts, sugar, and corn syrup. Microwave, uncovered, at high until mixture is light brown (approx. 6 min.). Stir halfway through.

2. Meanwhile, grease a cookie sheet with butter.

3. Using oven mitts, remove mixture and add the butter and vanilla. Microwave again for 1 minute. It should become caramel colored.

4. Remove from microwave, add baking soda. Stir quickly until light & foamy and soda is mixed in. Pour mixture onto cookie sheet and use the back of a spoon to spread out as quickly as possible. (Brittle will be fairly thick.)
5. Let stand for 30 min. Break into pieces and serve. Can store in an airtight tin up to 2 weeks.


*Disclaimer: I've always made this in a full size microwave and it turned out perfect with the given times. I just tried it for the first time in my new home, where I have a spacesaver one (lower wattage). I noticed that it turned out chewy, so I made another batch, adding a minute to each of the steps. Much better! If unsure, pay close attention to the color changes.

Salty Chocolate-Pecan Bark​

Ingredients

1 cup pecans, coarsely chopped
3 (4-oz.) bars bittersweet chocolate baking bars (I used Ghirardelli)
3 (4-oz.) white chocolate baking bars
1 teaspoon coarse sea salt*
Preparation
1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)

4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

*3/4 tsp. kosher salt may be substituted.

Makes 1 3/4 lb.

Collette said:

Much as I love baking from scratch, the holidays can be overwhelming. I like giving food gifts to neighbors, school teachers, etc., so I love finding recipes that are quick, but yield attractive results. Here is an old standby and a new find...


Cashew Brittle

Ingredients:

9.5 oz. can or 2 cups roasted, salted cashew halves (or other nut)
1 cup light corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

1. In a 2 qt. microwave-safe bowl (preferably glass, with a handle), stir together nuts, sugar, and corn syrup. Microwave, uncovered, at high until mixture is light brown (approx. 6 min.). Stir halfway through.

2. Meanwhile, grease a cookie sheet with butter.

3. Using oven mitts, remove mixture and add the butter and vanilla. Microwave again for 1 minute. It should become caramel colored.

4. Remove from microwave, add baking soda. Stir quickly until light & foamy and soda is mixed in. Pour mixture onto cookie sheet and use the back of a spoon to spread out as quickly as possible. (Brittle will be fairly thick.)
5. Let stand for 30 min. Break into pieces and serve. Can store in an airtight tin up to 2 weeks.

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that sounds fabulous
and the perfect way to use up the hazelnuts i have in my cupboard.

only one problem... the recipe doesn't mention sugar

~Avalon~ said:

that sounds fabulous
and the perfect way to use up the hazelnuts i have in my cupboard.

only one problem... the recipe doesn't mention sugar

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the corn syrup ought to be sweet enough
and strong enough to bind it together...

yes?

~Avalon~ said:

that sounds fabulous
and the perfect way to use up the hazelnuts i have in my cupboard.

only one problem... the recipe doesn't mention sugar

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Yikes! My bad. It's been edited. (Thank you!)

Batchoohus said:

the corn syrup ought to be sweet enough
and strong enough to bind it together...

yes?

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i just asked because sugar was mentioned in the method... looking up, it's fixed
thank you collette

~Avalon~ said:

i just asked because sugar was mentioned in the method... looking up, it's fixed
thank you collette

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ah, I did not read the recipe.

*smiles*

~Avalon~ said:

i just asked because sugar was mentioned in the method... looking up, it's fixed
thank you collette

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I particularly love this recipe because it's made in the microwave. Beats standing over a boiling pot, while squinting at a candy thermometer, any day!

Collette said:

I particularly love this recipe because it's made in the microwave. Beats standing over a boiling pot, while squinting at a candy thermometer, any day!

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no kidding
i love making candy

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
-Tom Robbins

http://farm2.static.flickr.com/1411/1080020320_41d6ac69ed_o.jpg

You wouldn't think I could make a bollocks of something as simple as cucumber-yogurt salad or roasted potatoes with olives and rosemary, but I've gone and done it. Unsat.


This is good though: bowl of cold, cut up Granny Smiths, briny greek olives, cherry tomatoes, carrots and celery. Great constrasts.

tortoise said:

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
-Tom Robbins

http://farm2.static.flickr.com/1411/1080020320_41d6ac69ed_o.jpg

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Hey - your right - you certainly can't beat a root!

rosco rathbone said:

This is good though: bowl of cold, cut up Granny Smiths, briny greek olives, cherry tomatoes, carrots and celery. Great constrasts.

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This sounds like a lot of fun. I've done all sorts of savory salads and such with Granny Smiths, but never in conjunction with olives. I'm going to try it! I'm thinking a bit of feta cheese thrown into the mix would be fun, too.

These are one of the cookies I'm baking for Lit's little cookie exchange. I'm altering the recipe and adding dried cranberries for more color and will probably use another flavoring beside vanilla. Rum extract or maybe even almond. I watched Gianna De Laurentiis make them the other night. They're super easy and look delicious.

http://img.foodnetwork.com/FOOD/2003/11/26/biscotti_cookie_e.jpg

1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Delicacy said:

These are one of the cookies I'm baking for Lit's little cookie exchange.

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Biscotti!! Mmmm, very yummy.

Also, a great choice for the exchange because they'll keep and travel well.