What's cookin', good lookin'?

[Ahlam]

I have to try this!



I can smell it all the way over here!
I started recently making breads (best success was with a bread machine though. After that I could make artisan breads pretty well but not as well as with a machine) no chance to make barley breads (or the like) around here, so I resort to white flour



...and ...hamburgers?
I haven't made deviled eggs in a while... I'm overdue!

I used to have a bread machine. In fact, I used it until it broke! Once I rolled up my sleeves and stuck my hands in the dough though, I fell in love with the whole bread-making process. It's chemistry AND biology! And it's edible, too!

Today I was diagnosed with gluten-intolerance, so now what? I guess I must learn the art of gluten-free bread making. I'm going to try not to be bummed out.

 

[LWulf]

A friend of mine recently made me some pancakes she has made out of chestnut and almond flour. I don't know much about the stuff, but I can tell you they were delicious and quite light...

Never heard of chestnut flour nor almond flour. Had to look those up. It sounds interesting. I'm not crazy about chestnuts (Have you ever had roasted chestnuts on an open fire?? Bleck!), but I've had almond paste before so almond flour shouldn't be too different from that. My gut feeling is that your friend or the people that sold them that flour "cuts it" with another flour that rises easier. I'm just guessing though. That is what they do with that "tef" I mentioned in some specialty restaurants.

At the moment, I am munching on roasted and salted peanuts. So wrong but YUM! I wish they were boiled nuts, then they wouldn't have to be salted at least.

One online recipe I just looked up that mentioned almond and chestnut pancakes, said to use 1/4 cup chestnut flour, 1/4 cup almond flour, and 1/2 cup brown rice flour. Still gluten free, but they advertise it as "chestnut/almond pancakes"

Once I rolled up my sleeves and stuck my hands in the dough though, I fell in love with the whole bread-making process.

Today I was diagnosed with gluten-intolerance, so now what? I guess I must learn the art of gluten-free bread making. I'm going to try not to be bummed out.

I used to make all types of cookies and pizzas when I was a kid, so bread dough shouldn't be that far a stretch for me, but for some reason it was. My first attempts at making bread before using a bread machine was heavy bricks.
Later, some how, by using a bread machine I saw how it was mixed and imitated it or something but now my breads are fluffier and less flaky.

You have to watch out for when they advertise "gluten free" foods, because sometimes, it's "cut" with gluten rich all purpose flour (from what I have heard).

 

[Ahlam]

Oh...what's cooking? I have overnight apple sauce simmering in the crock pot.

 

[Que]

Bratty Omelette.

 

[Netzach]

I'm pretty expert on nut flours and non-grain diets. You'll never get rising out of these flours or anything gluten-like. You'll at best get a spongy quickbread like bread using baking soda as your rising agent. How depressing this is is usally in inverse relation to how sick I am.

I did it for two years - no starchy carbs period. I still wound up needing pharma, but I still go for potato or rice over corn or wheat if I'm going off-wagon. It's not bad. You do have to salt or sour-and-savory your way out of the inherent sweetness of nuts if you're not doing dessert. It's still not remotely as sweet as almond paste or as weirdly nutty as almond butter (which I can only stand on banana.) Think slightly sweet breadcrumbs of a very fine texture.

For those who do pan-fry things, this stuff ROCKS. I still prefer it to flour when possible, though the adhesion isn't great. Any time anything calls for bread crumbs I reach for these instead.

Never heard of chestnut flour nor almond flour. Had to look those up. It sounds interesting. I'm not crazy about chestnuts (Have you ever had roasted chestnuts on an open fire?? Bleck!), but I've had almond paste before so almond flour shouldn't be too different from that. My gut feeling is that your friend or the people that sold them that flour "cuts it" with another flour that rises easier. I'm just guessing though. That is what they do with that "tef" I mentioned in some specialty restaurants.

At the moment, I am munching on roasted and salted peanuts. So wrong but YUM! I wish they were boiled nuts, then they wouldn't have to be salted at least.

One online recipe I just looked up that mentioned almond and chestnut pancakes, said to use 1/4 cup chestnut flour, 1/4 cup almond flour, and 1/2 cup brown rice flour. Still gluten free, but they advertise it as "chestnut/almond pancakes"



I used to make all types of cookies and pizzas when I was a kid, so bread dough shouldn't be that far a stretch for me, but for some reason it was. My first attempts at making bread before using a bread machine was heavy bricks.
Later, some how, by using a bread machine I saw how it was mixed and imitated it or something but now my breads are fluffier and less flaky.

You have to watch out for when they advertise "gluten free" foods, because sometimes, it's "cut" with gluten rich all purpose flour (from what I have heard).

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[IrisAlthea]

Vitello is being tonnatoed, lamb and duck grilled and crackers being baked.
Later we are going to finish the pickled herring dishes and grill hamburgers for this evenings dinner.
I think I'll boil the eggs that are going to be deviled tomorrow, too.

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[BonBon1976]

Grilled chicken asparagus(marinated in olive oil, garlic, sea salt and lemon) and baked potato yams.

A nice refreshing rum and sprite with lots of ice and a lime squeeze for zip.


Sorry no fancy pictures


BB





.

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[LallyH]

Roast beef, roast potatoes, Yorkshire pudding, broccoli, cauliflower, carrots, mange tout, spring cabbage. Vegetarian option substitutes beef with soya sausages.

Pudding is homemade Victoria sponge with vanilla buttercream and strawberry jam.

 

[LWulf]

Roast beef, roast potatoes, Yorkshire pudding, broccoli, cauliflower, carrots, mange tout, spring cabbage. Vegetarian option substitutes beef with soya sausages.

Pudding is homemade Victoria sponge with vanilla buttercream and strawberry jam.

That pudding looks absolutely yummy!

****

I'm having watered down orange juice. Not sure if I have a head cold or allergies, but it feels like my nose has been punched from the side and having anything more than juice is less than appealing (I still have a visual appeal for food, I just don't have an appetite for anything more).

 

[Curious_in_Cali]

Corned beef, baked sweet potatoes topped with warm pineapple, simple green salad tossed with a little feta and balsamic, and roasted broccoli.

Gluten free lemon squares for dessert.

 

[DeepGreenEyes]

Grilled BBQ chicken drizzled with honey, and green beans.

 

[Que]

Decided I better do something Easter-themed. Made Egg Salad. In this case just finely minced Bread & Butter Pickles, some Mayo, a dash of Mustard, and Salt & Pepper.

If available I would have added minced Vidalia Onion, diced Celery, maybe a bit of Horseradish.

 

[Collar_N_Cuffs]

Gluten free pancakes

I asked my friend to teach me how to make the pancakes, and she did so here you go...

1 cup chestnut flour, 1/4 cup almond flour, 1Tablespoon baking powder, 1/2 teaspoon salt. Sift these together, pressing the almond flour through the mesh of the sifter as needed.

In another bowl, mix 1 extra large OR 2 smaller eggs with 3/4 to 1 cup of Silk or milk, your choice. We used Vanilla Silk, it was delicious. Whisk these together until frothy, then add in the dry ingredients. The batter will be thin. No gluten, so you can't over mix it, but don't go crazy on it...

Let sit about 15 min to tighten up, then cook your pancakes! We cooked then on pretty high heat. I love these, they are not heavy at all. Hope you enjoy

https://31.media.tumblr.com/511a2dd5c408809e03ff9bbe39d52d05/tumblr_n4d2xm1JyK1ttoj3bo1_400.jpg

 

[Collar_N_Cuffs]

Lamb chops on the grill, roasted new potatoes, asparagus, and chocolate cake for dessert. Yum!

 

[Vixandra]

I fooled chicken into thinking its turkey, did candies sweet potatoes from scratch, challah bread, veggies and lazy mashed potatoes for dinner.

 

[Que]

Yum challah bread

 

[LWulf]

The other day I was chatting with someone and somehow it came around to foods.

Long story short, I remembered having three new foods when I went to Louisiana:

• soft shelled crab
• blackened groupa (grouper)
• king cake

History: My folks always taught us to try out different foods and not to be afraid of something new. While I will NEVER ever have anything with prunes again especially "prune whip" (even if my mom is leaning over me threatening me to "eat what's 'good' for me" ).

I'm not partial to crab, though I have had crab cakes and it was "okay." I went with a couple of coworkers to their home town in Louisiana. They said they were ordering food for everyone. Frankly, I wasn't sure about a lot of the food on the menu. Dave said I could either have "Blackened Groupa" or soft shelled crab. I know what Grouper is, but how did they "blacken" it??? Is that Louisianian for "burnt??"
I sighed and accepted the crab.

History part 2: I did ask questions, and let me explain, once I ordered sweet and sour shrimp in NY and found they breaded the shrimp while it was still shelled! I "found out" after I bit into it. CRUNCH! Contrary to any consoling from Dave (the local coworker), I suspected I was going to eat crunchy food again.

I tried the softshelled crab and it was gooooood!
OMG it was so soft and tender it wasn't funny, and delicious! Crab never tasted better!!!
The next day I tried the blackened groupa and again, it was terrific.

I finished that work trip with Louisiana king cake and sure enough, I eventually ate something that went "crunch!" I thought it was someone playin' a joke on the yankee after all the fussin' I made over being afraid the crab was going to go "crunch." There was no twisting my arm for a second piece of that cake though!! ...after I was assured there's only one plastic baby in the cake.

****

All this is just wistful memories though, as I sit eating frozen butter beans and ginger ale.
:le sigh:

 

[MeekMe]

Kitsune Udon - fox noodles

The broth is light dashi and it's a yummy savory flavor. I made the inari age (seasoned tofu pockets) and parboiled spinach for the toppings. The sweet flavor of the inari age taste great in the light, salty broth. Green onions as always

Because I made inari age, I really feel like making inarizushi. If you've ever been to a place that serves sushi, chances are you've seen the little brown packaged sushi listed under a beginners menu. The skin wrapping the sushi rice is seasoned abura age. It's fried tofu that is flat and airy. It soaks up lots of flavor and is one of my favorite things to add to miso soup.

I need to stop doing this in my phone, it's not easy to link. Collar_N_Cuffs, I didn't forget about you

 

[Netzach]

Kitsune Udon - fox noodles

The broth is light dashi and it's a yummy savory flavor. I made the inari age (seasoned tofu pockets) and parboiled spinach for the toppings. The sweet flavor of the inari age taste great in the light, salty broth. Green onions as always

Because I made inari age, I really feel like making inarizushi. If you've ever been to a place that serves sushi, chances are you've seen the little brown packaged sushi listed under a beginners menu. The skin wrapping the sushi rice is seasoned abura age. It's fried tofu that is flat and airy. It soaks up lots of flavor and is one of my favorite things to add to miso soup.

I need to stop doing this in my phone, it's not easy to link. Collar_N_Cuffs, I didn't forget about you

*drooling*
Kitsune Udon.

It bugs me that everyone reviews Japanese restos purely based on what they think of the sushi, as someone who loves, but can't eat raw.

There's SO MUCH more....more for me, I guess.

 

[LWulf]

I don't know what it is, unsafe food practices or bad ingredients (both ultimately add up to unsafe food practices, really and I used to be a restaurant manager that I know what they sometimes do and what to look for) but I categorically can't eat at any restaurants. I have... adverse reactions ...if I do.
(It isn't psychological so don't play that card. I have checks and balances in place that I don't allow even myself to get an upper hand on myself. I self assess VERY well.)

Eating malted balls and orange juice.

Orange juice has Vitamin C which builds white blood cells that help your immune system and malted balls are good for you because of... uh... their chocolately goodness?

http://amish-country-store.com/wp-content/themes/AmishCountryStore/images/maltedmilkballs.jpg​

Edit: I'm varying my normal eating habits for two reason's, one for recent minor health changes and also in an act of desperation to help with a writing block. It sometimes works for me.

 

[Ahlam]

Today I made an effort. For supper I am serving Iman Bayildi (roasted eggplant stuffed with vegetables and pine nuts), Dolma (seasoned rice and vegetables wrapped in grape leaves), Kefta kabobs (spiced lamb meatballs on a stick), Saffron rice with raisins, Greek salad, Pita bread, Tzatziki (Greek yogurt sauce), and honey-soaked Baklawa for desert.

 

[October46]

We have a nightcap thread, so...

What is in your culinary present, or future?

Just made Pea Soup, really love it!