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Froya said:
They all look and sound yummy, especially the apple butter braid. I picked up some apple butter from an orchard last week, but I haven't used it yet. Today shall be the day!
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Thanks! :). Kinda reminds me of some weird sea creature, but it was good.

I seem to use apple butter more in baking than as a toast topper, but as a child it was one of my favorites. The one I have in the fridge is from a good farmer's market. No apple orchards here. But still better than a store bought one with all the additives and preservatives.
 
Biscuit weekend. All whole wheat pastry flour and pure butter. Powdered buttermilk. So tender.

No apple butter, though. Just cooked apples.

:eek:
 
So I love to bake and cook, and will be making a Mediterranean honey cake this week. It includes walnuts, Orange rind, lemon juice, and of course honey. Very ancient recipe, like a cake form of baklava.

Will make some apricot and chicken as well.
 
adrina said:
Thanks! :). Kinda reminds me of some weird sea creature, but it was good.

I seem to use apple butter more in baking than as a toast topper, but as a child it was one of my favorites. The one I have in the fridge is from a good farmer's market. No apple orchards here. But still better than a store bought one with all the additives and preservatives.
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I've mostly eaten it on toast or biscuits, and it's been a favorite since I was a kid. Tomato preserves, too, made by my grandmother. Fond memories of those, and finally tried my hand at them last year. It was good to taste the past again.
 
innq said:
^^^ middle aged mean gurl with an axe to grind, pretending to be hot on a porn board.
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Hahahahahahahahahaha

Oh yeah, my pontifications about apple butter bring all the boys to the yard.


I'd ask how you manage to dress yourself, but you never leave your house, so that skill isn't needed is it?
 
nowisthetime said:
So I love to bake and cook, and will be making a Mediterranean honey cake this week. It includes walnuts, Orange rind, lemon juice, and of course honey. Very ancient recipe, like a cake form of baklava.

Will make some apricot and chicken as well.
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That sounds teeth meltingly good. :D

Froya said:
I've mostly eaten it on toast or biscuits, and it's been a favorite since I was a kid. Tomato preserves, too, made by my grandmother. Fond memories of those, and finally tried my hand at them last year. It was good to taste the past again.
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Tomato preserves? Just regular tomatoes canned and put up? Or does she make it into something of a paste? I've got a carrot confiture recipe that I absolutely love. When I get low on jam I'll make it again.

Froya said:
Oh yeah, my pontifications about apple butter bring all the boys to the yard.
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Do not downplay the power of your apple butter... I've heard the rumors. :D ;)
 
adrina said:
Tomato preserves? Just regular tomatoes canned and put up? Or does she make it into something of a paste? I've got a carrot confiture recipe that I absolutely love. When I get low on jam I'll make it again.
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She made it into something of a jam. I looked real quick, but none of the recipes I googled were quite right. It's tomatoes, their juice, sugar, bit of lemon juice, and cinnamon. If you've never had it or seen it, I know it sounds odd, but it's good. The batch I made with yellow tomatoes was really pretty.


adrina said:
Do not downplay the power of your apple butter... I've heard the rumors. :D ;)
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Shush, you. :eek:
 
Froya said:
She made it into something of a jam. I looked real quick, but none of the recipes I googled were quite right. It's tomatoes, their juice, sugar, bit of lemon juice, and cinnamon. If you've never had it or seen it, I know it sounds odd, but it's good. The batch I made with yellow tomatoes was really pretty.
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Hmmm I've not heard of anything really like that but it wouldn't surprise me if it's not bad at all and probably kinda tasty. And my bet is when people have it, they can't quite place what they are eating.


Shush, you. :eek:
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:D

Your reputation precedes you.
 
adrina said:
Hmmm I've not heard of anything really like that but it wouldn't surprise me if it's not bad at all and probably kinda tasty. And my bet is when people have it, they can't quite place what they are eating.
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If you recognize the seeds, you'll know it's tomato. I didn't leave all the seeds in when I made it, but maybe about a quarter or a third, for character. :)


adrina said:
:D

Your reputation precedes you.
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Dammit!
 
Happiness is craving guacamole at the exact moment the avocado left to ripen on the counter achieves perfection.

Sidenote: Spanish garlic is really good. I've never paid any attention to the origin of my garlic because we actually grow it here and it's often available in large bins at the grocery. This time, it came in this small net pouch from Spain and happened to be what was avaiable. It seemed to contain more oil almost seem fresher, which doesn't seem possible given that it had to get shipped here from across the globe.
 
This seemed like a more appropriate place to answer your muffin query A ... chocolate. It's actually a cake recipe that I muffinise. There yoghurt in it ... you know, so they're 'healthy'. I use berry yoghurt, for extra 'health'. (I really want to try it with coconut yoghurt, but other consumers have rejected that possibility.)
 
Froya said:
If you recognize the seeds, you'll know it's tomato. I didn't leave all the seeds in when I made it, but maybe about a quarter or a third, for character. :)
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I'm curious about the recipe... if you'd share it?

Dammit!
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We all have our crosses to bear. :D

Que said:
Happiness is craving guacamole at the exact moment the avocado left to ripen on the counter achieves perfection.

Sidenote: Spanish garlic is really good. I've never paid any attention to the origin of my garlic because we actually grow it here and it's often available in large bins at the grocery. This time, it came in this small net pouch from Spain and happened to be what was avaiable. It seemed to contain more oil almost seem fresher, which doesn't seem possible given that it had to get shipped here from across the globe.
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I would love to be able to grow my own garlic again. However this is not the climate for it.

A lot of our garlic comes from China apparently and they are on the radar for using all kinds of pesticides etc that may not be so good for us.

KimGordon67 said:
This seemed like a more appropriate place to answer your muffin query A ... chocolate. It's actually a cake recipe that I muffinise. There yoghurt in it ... you know, so they're 'healthy'. I use berry yoghurt, for extra 'health'. (I really want to try it with coconut yoghurt, but other consumers have rejected that possibility.)
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I don't know about how healthy yogurt is... it has a ton of freakin' sugar. I was surprised. I had no idea.

But the muffins sound tasty. Save me a bit. :D

Oh and coconut and chocolate go together famously. But then I do love coconut. :heart:
 
adrina said:
I'm curious about the recipe... if you'd share it?
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Sure, but it comes with some additional info. According to my father, my granny made hers from a Ball recipe. I searched for that, but the current recipes didn't read like I remember it tasting. I came across this recipe, which was the closest I found that sounded like what she made, which I never saw her do, because she didn't live nearby.

http://www.foodonthefood.com/food_on_the_food/2008/09/how-to-salvage-a-mistake.html

If I remember correctly, I didn't use cloves, just the cinnamon and allspice (allspice is what I'm not entirely sure of, but think I did). I used less sugar (3 c, I think) and used a low-sugar pectin. I will probably use even less sugar next time I make it. I didn't follow the canning steps of boiling the finished jars, just let them cool and put them in the freezer. That worked out just fine.


I kept running across more modern recipes that include things like cumin and red pepper flakes, and I'm sure they're good. I might even try them at some point, but I don't know if my granny ever used cumin in her life. :)
 
Froya said:
Sure, but it comes with some additional info. According to my father, my granny made hers from a Ball recipe. I searched for that, but the current recipes didn't read like I remember it tasting. I came across this recipe, which was the closest I found that sounded like what she made, which I never saw her do, because she didn't live nearby.

http://www.foodonthefood.com/food_on_the_food/2008/09/how-to-salvage-a-mistake.html

If I remember correctly, I didn't use cloves, just the cinnamon and allspice (allspice is what I'm not entirely sure of, but think I did). I used less sugar (3 c, I think) and used a low-sugar pectin. I will probably use even less sugar next time I make it. I didn't follow the canning steps of boiling the finished jars, just let them cool and put them in the freezer. That worked out just fine.


I kept running across more modern recipes that include things like cumin and red pepper flakes, and I'm sure they're good. I might even try them at some point, but I don't know if my granny ever used cumin in her life. :)
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Thanks! I may have to try this some day. But I'm inclined to make a smaller batch - like I do with my jams. A few jars instead of a slew of them. :cool:
 
adrina said:
Thanks! I may have to try this some day. But I'm inclined to make a smaller batch - like I do with my jams. A few jars instead of a slew of them. :cool:
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I probably wouldn't make a batch that big again, so I understand. Since it was my first time, and I had a crap ton of tomatoes that I needed to do something with, I made a big batch. I gave some away, but still had more left than I needed. I don't go through jam very quickly.
 
Froya said:
I probably wouldn't make a batch that big again, so I understand. Since it was my first time, and I had a crap ton of tomatoes that I needed to do something with, I made a big batch. I gave some away, but still had more left than I needed. I don't go through jam very quickly.
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Understood. I know the feeling. And I go through it even slower now that I cut down on the sugar. But my friends enjoy it. And I know what everyone is going to be getting along with their Christmas candy. :D
 
I just invented this: SubLime* Tomatillo y Tillapia.

I was going to have a bowl of cereal because tired and lazy but this was incredibly fast easy and only includes four ingredients.

I keep buying the ingredients to make myself some tomatillo salsa and I keep allowing one or more of the ingredients to Wither in my refrigerator and I can't seem to get this done. Today the jalapenos were so bad, that it's making me wonder how long it's been since I started this make a new batch process. I was wishing I had some of my tomatillo salsa to just dump on the fish while it cooked.

Instead,I just sliced a tomatillo thin, threw it in a pan with some onion and a pat of butter. I dtarted that sauteing while I defrosted the tilapia in some warm water. I turned the heat up a little bit once I added the tilapia on top. I flipped the whole mess over when the tomatillo and onions were soft. I used half of a lime while it was cooking and the other half to deglaze the pan after it was done.

attachment.php


It tasted far better than it looks, and was better than when I use my tomatillo salsa on the fish.

*hat tip. Mopar and Not Normal
 

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adrina said:
I hope that tastes better than it looks... cuz, well ya know... :D
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I have a dormant thread in the How To Cafe. Same idea as yours here but I spelled it Food Pron, because interwebs.

Fairly early on I did a little tutorial on my chile verde, which actual Mexicans tell me my recipe is simply pork stew with tomatillo and chile. They tell me that my ingredients list is basically what they put over chips to make chilaquiles.

Anyway. Those pictures looked far worse.

I was considering trying to work on plating, some better lighting and get a better shot, but it's fish you got to eat it right out of the pan.
 
Que said:
I have a dormant thread in the How To Cafe. Same idea as yours here but I spelled it Food Pron, because interwebs.

Fairly early on I did a little tutorial on my chile verde, which actual Mexicans tell me my recipe is simply pork stew with tomatillo and chile. They tell me that my ingredients list is basically what they put over chips to make chilaquiles.

Anyway. Those pictures looked far worse.

I was considering trying to work on plating, some better lighting and get a better shot, but it's fish you got to eat it right out of the pan.
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That's the beauty of pastry and baked goods... it's hard to take a bad pic. Even my messed up shloomphy cake was still pretty.

I've never had chilaquiles. But I looked them up and they sounded tasty. I like a good chicken mole.
 
adrina said:
That's the beauty of pastry and baked goods... it's hard to take a bad pic. Even my messed up shloomphy cake was still pretty.

I've never had chilaquiles. But I looked them up and they sounded tasty. I like a good chicken mole.
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I've never made them the correct way but a way that works and is really easy is take some leftover whatever mexican (chicken mole if you have it shred up the chicken) dump all of that over some really good restaurant style tortilla chips if you don't have them make them by deep frying actual corn tortillas. Top with cheese and microwave it. It's one of those weird times when the microwave is the perfect tool. Because it works the sauce ( I use green enchilada sauce) into making the chips partially soggy and chewy in the exactly the right way leaving a few bits crunchy. You get this nice contrast of textures.

Basically, soggy, chewy nachos.
 
Que said:
I've never made them the correct way but a way that works and is really easy is take some leftover whatever mexican (chicken mole if you have it shred up the chicken) dump all of that over some really good restaurant style tortilla chips if you don't have them make them by deep frying actual corn tortillas. Top with cheese and microwave it. It's one of those weird times when the microwave is the perfect tool. Because it works the sauce ( I use green enchilada sauce) into making the chips partially soggy and chewy in the exactly the right way leaving a few bits crunchy. You get this nice contrast of textures.

Basically, soggy, chewy nachos.
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I think I'm going to have to try that some time.

There was this Mexican restaurant I used to go to and one of my favorite things was their tortilla soup. Soggy and brothy tortilla chips. Very tasty.
 
Also:

<Smooth mode on>

Fuck's "shloomphy"? :confused:

</Smooth>
 
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