Foodgasms
- Thread starter tortoise
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veryblueeyes
Poseidon's Wench
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tortoise said:
Not kidding, Tort, make that Cheese Cake Cookies with Hazelnuts. You will cream your shorts.
tortoise
roosevelt dime
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I am going to try a 'speriment today. I'm going to take this recipe and transform it into a soup, by adding chicken broth at the end and pureeing. I've done broccoli soup many a time, but never long-cooked broccoli soup. I'm thinking that the slow caramelization will add great depth of flavor. I will leave some of the broccoli at the steamed/refreshed stage, for to add at the end.
veryblueeyes
Poseidon's Wench
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tortoise said:
Yummo! That sounds lickalicious. Do leave some fresh broccoli.
Wanna a visitor? *teasing*
tortoise
roosevelt dime
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Hester said:
I am looking forward to the soup. It is fantastic as a sandwich. I was a bit leery before trying the recipe, thinking "ew, mushy broccoli". But, again, as with many veggies, the caramelization is key. Takes a simple ingredient and makes it complex. Sweet, savory, nutty.
Okay, now my stomach is growling. I'm going to go make the soup a reality.
Have a delicious day, Foodies.
Tati
runs with scissors
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I want one of these!
I LOVE mangos...however, I HATE to peel and cut them, I always feel like I am leaving to much behind on the seed...oh sure you can suck it off and get juice running down your chin...but that is only fun when you have someone there with you, and sometimes, you want a mango quickly! er...at least I do.
OXO Mango Splitter
http://www.surlatable.com/images/products/full/472498_4552a1.jpg
Mangos are sweet, juicy and delicious, but often a chore to prepare. Not anymore, with the OXO Mango Splitter, recently featured on National Public Radio and the New York Times Magazine. One simple press removes the seed and cuts the fruit in half. The Mango Splitter slices cleanly through the fruit and leaves almost nothing behind on the seed. Soft grips cushion while you press and the stainless steel blades are sharp and sturdy.
I LOVE mangos...however, I HATE to peel and cut them, I always feel like I am leaving to much behind on the seed...oh sure you can suck it off and get juice running down your chin...but that is only fun when you have someone there with you, and sometimes, you want a mango quickly! er...at least I do.
OXO Mango Splitter
http://www.surlatable.com/images/products/full/472498_4552a1.jpg
Mangos are sweet, juicy and delicious, but often a chore to prepare. Not anymore, with the OXO Mango Splitter, recently featured on National Public Radio and the New York Times Magazine. One simple press removes the seed and cuts the fruit in half. The Mango Splitter slices cleanly through the fruit and leaves almost nothing behind on the seed. Soft grips cushion while you press and the stainless steel blades are sharp and sturdy.
gravyrug
Jesus for Weird People
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- May 10, 2003
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So, the famous chex mix is in the oven, and should be ready for consumption in less than an hour.
For those that want details:
1 stick real butter
3 or 4 big spoons of margarine (to prevent scorching)
8 tablespoons (or so) of Lea & Perrin's Worcestershire Sauce
1 tablespoon (or so) honey
a palmful of salt (2 teaspoons or so)
dash of black pepper
garlic powder (also a gracious plenty)
onion powder (just plenty)
chili powder (another gracious plenty)
paprika (yep, gracious again)
cumin (a bit, don't go overboard, but it's absolutely necessary)
turmeric (a dash)
dry mustard (two dashes)
ground ginger (a pinch)
Add spices as the butter mixture is melting, and when it's completely melted, pour over:
1/3 box Rice Chex
1/3 box Corn Chex
1/3 box Wheat Chex
a layer of pretzels
a layer of dry roasted peanuts (salted)
mix well, spread in two shallow baking pans
put in a 250 degree oven for an hour, stirring every 15 minutes
I sometimes add chopped pecans as well, but that's a mood thing. I enjoy adding Cheerios (a layer, about the same as the peanuts) now and again, but Mrs Rug can't eat them, so I leave those out most of the time.
*edited to reflect evolving tastes.
For those that want details:
1 stick real butter
3 or 4 big spoons of margarine (to prevent scorching)
8 tablespoons (or so) of Lea & Perrin's Worcestershire Sauce
1 tablespoon (or so) honey
a palmful of salt (2 teaspoons or so)
dash of black pepper
garlic powder (also a gracious plenty)
onion powder (just plenty)
chili powder (another gracious plenty)
paprika (yep, gracious again)
cumin (a bit, don't go overboard, but it's absolutely necessary)
turmeric (a dash)
dry mustard (two dashes)
ground ginger (a pinch)
Add spices as the butter mixture is melting, and when it's completely melted, pour over:
1/3 box Rice Chex
1/3 box Corn Chex
1/3 box Wheat Chex
a layer of pretzels
a layer of dry roasted peanuts (salted)
mix well, spread in two shallow baking pans
put in a 250 degree oven for an hour, stirring every 15 minutes
I sometimes add chopped pecans as well, but that's a mood thing. I enjoy adding Cheerios (a layer, about the same as the peanuts) now and again, but Mrs Rug can't eat them, so I leave those out most of the time.
*edited to reflect evolving tastes.
Last edited:
tortoise
roosevelt dime
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- Feb 20, 2002
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Tatiana0706 said:
*gadgelust*
That looks like such a fun toy, Tati, and I lovelovelove OXO Good Grips. I have dozens of their gadgets.
gravyrug said:
Delicious details, gravy. My mouth is watering. I love the mix of spices. I have come to adore Tony Chachere's. I use the stuff like crazy.
The long-cooked broccoli soup was a smashing success. I prepared it exactly as I would the sandwich "spread", except that I chopped the broccoli finer, figuring that would speed up the cooking time a bit. I still let it cook for hours and hours, though. The smell as it started to caramelize was incredible. When it was ready, I added just enough chicken broth to create a thick soupy consistency, then added a handful of steamed broccoli and the juice of one Meyer lemon (to brighten up the flavor a bit). I decided not to puree the soup, as the texture was fine after the long cooking time.
S
ShamelessFlirt
Guest
We had a holiday gathering today and Imanaged to wrangle this recipe for the dish I liked best -
Salad the Mimosa with crab sticks
For the recipe:
- an egg (boiled) - 4-6 pieces
- crab sticks - 200г
- cheese - 100-200г
- a butter - 100-200г
- an onions napiform - 1 pieces
- an apple - 1-2 pieces
- mayonnaise - 1/2-1 banks.
Onions to cut and wet in cold water of minutes on 20-30. ( I use sweet onion instead)
We stack layers:
(1) egg whites cut by a plug,
(2) cheese (on an average grater),
(3) the frozen butter (on a large grater),
(4) finely cut onions,
(5) 1/3 banks of mayonnaise,
(6) crab sticks (cut finely),
(7) apple cleared of a peel and a core (on a large grater),
(8) mayonnaise,
(9) yolks (on a fine grater).
Salad the Mimosa with crab sticks
For the recipe:
- an egg (boiled) - 4-6 pieces
- crab sticks - 200г
- cheese - 100-200г
- a butter - 100-200г
- an onions napiform - 1 pieces
- an apple - 1-2 pieces
- mayonnaise - 1/2-1 banks.
Onions to cut and wet in cold water of minutes on 20-30. ( I use sweet onion instead)
We stack layers:
(1) egg whites cut by a plug,
(2) cheese (on an average grater),
(3) the frozen butter (on a large grater),
(4) finely cut onions,
(5) 1/3 banks of mayonnaise,
(6) crab sticks (cut finely),
(7) apple cleared of a peel and a core (on a large grater),
(8) mayonnaise,
(9) yolks (on a fine grater).
Hester
hesterosexual
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- Dec 11, 2004
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i'm having a gingerbread house party this weekend. I make the walls and roofs and supply the icing and decorations and everyone decorates their own house. i spent most of the day baking and prepping the house parts (8 or 9 hours). got them ALL done and left them to cool on the table and cleaned up my mess.
all of a sudden i hear "crunch, crunch, crunch." not a good noise. the dog helped herself to some of the front door pieces.
fucking bitch.
all of a sudden i hear "crunch, crunch, crunch." not a good noise. the dog helped herself to some of the front door pieces.
fucking bitch.
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
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- 10,901
She's eating for seven, sweetheart.
I will send you replacement doors made from delicious graham crackers.
I will send you replacement doors made from delicious graham crackers.
Saint Peter
shoots left
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Rambling Rose said:
Smores!
Last edited:
tortoise
roosevelt dime
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Hester said:i'm having a gingerbread house party this weekend. I make the walls and roofs and supply the icing and decorations and everyone decorates their own house. i spent most of the day baking and prepping the house parts (8 or 9 hours). got them ALL done and left them to cool on the table and cleaned up my mess.
all of a sudden i hear "crunch, crunch, crunch." not a good noise. the dog helped herself to some of the front door pieces.
fucking bitch.
Bad dog!
I love the idea, though. Enjoy the party, A, missing parts notwithstanding.
Saint Peter
shoots left
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tortoise said:
I have never had homemade marshmallows. And my Smores were always made with filthy camping hands. Old school.
tortoise
roosevelt dime
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Hester said:
You are the Gingerbread Queen of Lollypop Land!
Happy Winter Solstice Related Festival to you and your menagerie, my friend.
SaintPeter said:
I've had homemade marshmallows, and they are marginally better than store bought ones, I suppose. I'm not much of a marshmallow fan, truth be told. I'm all about campfires, though, so I'll roast up perfect marshmallows for friends and family all night long.
Saint Peter
shoots left
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Hester said:
I am almost frothy again. DON'T MOVE!!
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