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Your Food Thread

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I passed up the chance to supplement my saffron reserves. The gloom of fall has arrived. My saffron fell behind the stove ?

:(
 
What is happening with jalapenos ?
The first batch was mild.
The next was fiery.
Could smell it.
No seeds, no ribs.
Mouth is tingling.
 
Emerson40 said:
Making wine, or jam?
Click to expand...

Mrs t made an awesome steak sauce at the cabin with a few berries and some spices. Some will go to cranberry bread, but most will be for cranberry sauce. If you follow the simple recipe, with parts at 4/3/2 by volume for berries/sugar/water you will have the finest sauce for chicken or turkey, ever.
 
Yum, cranberry sauce. Looking forward to some fall style meals.

Yesterday, Snojo did St Louis ribs and beef short ribs on the smoker. Excellent!
 
thør said:
Mrs t made an awesome steak sauce at the cabin with a few berries and some spices. Some will go to cranberry bread, but most will be for cranberry sauce. If you follow the simple recipe, with parts at 4/3/2 by volume for berries/sugar/water you will have the finest sauce for chicken or turkey, ever.
Click to expand...


I'll give that a try.

If you'd like to try something more chunky than saucy, try this Cranberry Ginger Relish

1 large, unpeeled orange, scrubbed
6 cups fresh cranberries
1 1/2 cups brown sugar
1 small granny smith apple, peeled, cored, cut into chunks
1/3 cup peeled and finely chopped fresh ginger
a dash or two of fresh, cracked pepper

Cut the orange into about 16 sections / chunks, discard seeds.
Add all the ingredients to the bowl of a large food processor (work in batches if using smaller processor).
Pulse to chop up everything into even size bits, stopping occasionally to scrape down the sides of the bowl.

Transfer to a non-reactive / glass container and store in the fridge for a day or two, for flavours to develop.
Give it all a good stir and serve warmed slightly or at room temperature.



Just after Easter I stuffed a few spoonfuls of this into a pork loin roast I roll-cut, tied, and cooked for about an hour and a half on the barbecue. Molto saporito!
 
Emerson40 said:
I'll give that a try.

If you'd like to try something more chunky than saucy, try this Cranberry Ginger Relish

1 large, unpeeled orange, scrubbed
6 cups fresh cranberries
1 1/2 cups brown sugar
1 small granny smith apple, peeled, cored, cut into chunks
1/3 cup peeled and finely chopped fresh ginger
a dash or two of fresh, cracked pepper

Cut the orange into about 16 sections / chunks, discard seeds.
Add all the ingredients to the bowl of a large food processor (work in batches if using smaller processor).
Pulse to chop up everything into even size bits, stopping occasionally to scrape down the sides of the bowl.

Transfer to a non-reactive / glass container and store in the fridge for a day or two, for flavours to develop.
Give it all a good stir and serve warmed slightly or at room temperature.



Just after Easter I stuffed a few spoonfuls of this into a pork loin roast I roll-cut, tied, and cooked for about an hour and a half on the barbecue. Molto saporito!
Click to expand...

Oh, I forgot to mention that the sauce needs to be cooked in a saucepan (not aluminum) until the berries burst and it's like a jam. This is how grandma made it.
 
Eat Your Salad!


Vegetables — Top the greens with at least 3 colors of vegetables (1/2 cup each), raw or cooked. Consider making one a cruciferous vegetable (try kohlrabi or turnips, for a change), as they promote overall longevity. Higher consumption of vegetables and fruits is associated with a reduced risk of all-cause mortality, with a 5 percent reduction in risk for each additional daily serving.

Nuts and Seeds — Sprinkle a couple tablespoons of walnuts, pistachios, chia, flax or even dried squash seeds on the salad for a flavorful crunch. Rich in omega-3 fats, protein and fiber, these nutrition powerhouses help protect the heart and blood vessels from disease and reduce inflammation. They have an antioxidant profile to support brain health and longevity.

Grains — Add 1/2 cup of grains to the salad for a fiber and nutrient boost. With all of their parts intact, whole grains are a great source of the powerful antioxidant vitamin E, as well as B vitamins, magnesium, and selenium. Impressive research has identified a much lower death rate among individuals who eat 2-6 servings a day of whole grains.

Legumes and Other Protein — To get the protein needed in the salad bowl, consider 1/2 cup legumes or 3 ounces of fish, seafood or tofu. Legumes, including beans, peas, lentils and garbanzos, are economical and can reduce inflammation and obesity risk.

All these protein sources are more widely eaten in cultures where individuals reach their century mark — Sardinia, Italy and Japan to name a couple.

Intense Flavors — Sprinkle, zest, mix and toss a variety of fresh herbs and fruit into extra virgin olive oil and vinegar for an intensely-flavored and delicious salad dressing. Many herbs and spices such as basil, mint, rosemary and turmeric are loaded with potent plant compounds to reduce inflammation and provide antioxidant and anti-aging effects. Try dressing the salad with one part oil and herbs (1 Tbs. each); 2 parts vinegar and dried fruit (2 Tbs. each) and a dash of a favorite spice.

Fermented Foods — Top the longevity salad with a scoop of a flavorful fermented food for an extra dose of probiotics and disease-reducing micronutrients. The connection between fermentation, the human biome, disease and longevity is becoming increasingly clear. Centenarians from around the world often include a dose of fermented foods daily. Ideas for the salad topping include sauerkraut, kimchi, yogurt or aged-cheese.


http://www.cdapress.com/article/20170906/ARTICLE/170909915
 
seems i'm nominated to make pear honey this morning. best get dressed then :cattail:
 
k, watermelon seeds - i can't be arsed to put them in water, wait for them to sprout then shell and dehydrate; who has tried the roast'n'tossed in salt thing and are they yummy?
 
butters said:
k, watermelon seeds - i can't be arsed to put them in water, wait for them to sprout then shell and dehydrate; who has tried the roast'n'tossed in salt thing and are they yummy?
Click to expand...

I have no idea about the watermelon seeds. But you must be feeling psychic as I was just going to look for this thread. Thanks! :D

I've been on a homemade corndog kick lately. Just made some today. They're better with Hebrew National than Oscar Meyer Angus ones.

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adrina said:
I have no idea about the watermelon seeds. But you must be feeling psychic as I was just going to look for this thread. Thanks! :D

I've been on a homemade corndog kick lately. Just made some today. They're better with Hebrew National than Oscar Meyer Angus ones.

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Click to expand...
hell, just add it to my impressive list of superpowers!

H says ''where's the ketchup!??''

and he's also needing to hook me up with a corndog, since i've never eaten one. i can see it's a hotdog, but what have you got wrapped around it?

:cattail:
 
 
upside down pineapple cake (baked by his mother and was AWESOME)

H's nachos n cheese supper tonight. i'm so full i can't move!
 
butters said:
hell, just add it to my impressive list of superpowers!

H says ''where's the ketchup!??''

and he's also needing to hook me up with a corndog, since i've never eaten one. i can see it's a hotdog, but what have you got wrapped around it?

:cattail:
Click to expand...

Psychic Super Twat... Can leap crystal balls in a single bound. :D

I like mustard. Specifically Plochmans.

It's a quick bread batter made with AP flour and corn meal. Dredge and fry. Those are the Hebrew National dogs. Better than standard hit dogs.

I've always liked corn dogs. :cool:
 
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