Your Food Thread

[Aquagal]

https://scontent-a-sea.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10155549_10152279177603810_503776505_n.jpg?oh=da07ea2dcc83425af044d735619ff86b&oe=55317A3C

Oh my, I laughed.

 

[Libsam]

Oh my, I laughed.

that Was giggle worthy!

___________

Scored a lot of fruit this year.
Had to do something with it.
I hope your teeth cringe!

http://i.imgur.com/NpAAk9A.jpg

 

[gotsnowgotslush]

I went in the other direction. I added currants. How do you bake Cthulhu cookies, without burning the tentacle tips ?

 

[Aquagal]

I made this delicious ham yesterday that came with this sauce packet. Whatever was in that made my ordinary carrots over the top. I almost wanted to lick the pan after the carrots were gone.

Usually I take a leftover ham and stick it with beans for another meal, but I'm thinking about making more sauce to slather all over the ham again and make some carrots.

 

[Libsam]

I went in the other direction. I added currants. How do you bake Cthulhu cookies, without burning the tentacle tips ?

lay tin foil over them, that should protect them from browning.

 

[thør]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1526590_906105289401815_5946362892054409832_n.jpg?oh=5b9d4aec6bda5c17b34ab8bea9b23e4e&oe=5528CE56&__gda__=1426052759_b6dfd7d9548f9d79b1db7fda9e38f083

 

[NHKitty]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1526590_906105289401815_5946362892054409832_n.jpg?oh=5b9d4aec6bda5c17b34ab8bea9b23e4e&oe=5528CE56&__gda__=1426052759_b6dfd7d9548f9d79b1db7fda9e38f083

^ that's funny!

My Dad actually asked for fruitcake and what we bought was much different than the old traditional red and green cherry fruitcake. It was actually pretty yummy. Dad, of course, hated it.
ETA: This is what we bought: Old Cavendish

 

[Que]

A friend with a green thumb gave me more leeks than I know what to do with. Huge things. Any ideas, anyone? I was considering some sort of quiche. Maybe potahtoe and leek soup?

 

[Misshotndeep]

A friend with a green thumb gave me more leeks than I know what to do with. Huge things. Any ideas, anyone? I was considering some sort of quiche. Maybe potahtoe and leek soup?

I'm a little wild. I would use them as wraps for some kinds of well seasoned ground meat. bake them and then serve. I would ofc have to add some soft of cheese and fresh herbs in the mix.

 

[Que]

I'm a little wild. I would use them as wraps for some kinds of well seasoned ground meat. bake them and then serve. I would ofc have to add some soft of cheese and fresh herbs in the mix.

That sounds interesting I have leftover white and brown rice, hamburger...

Would you slit them half wa and unravel them for sheets to wrap with? Ive never seen anything like that done. I have plenty to experiment with.

 

[Misshotndeep]

That sounds interesting I have leftover white and brown rice, hamburger...

Would you slit them half wa and unravel them for sheets to wrap with? Ive never seen anything like that done. I have plenty to experiment with.

I would use them whole as sheets. Tie the end closed like tamales. Well that is how it goes in my head. I try to never do the expected in the kitchen. I like to make new dishes.
Have at thee. Let me know how it comes out? Maybe figure out a sauce to add over it. Could be a broth or a white sauce. Though if your using ground beef I would suggest a red sauce of some sort. Maybe a variation of stuffed green peppers?

 

[Que]

I would use them whole as sheets. Tie the end closed like tamales. Well that is how it goes in my head. I try to never do the expected in the kitchen. I like to make new dishes.
Have at thee. Let me know how it comes out? Maybe figure out a sauce to add over it. Could be a broth or a white sauce. Though if your using ground beef I would suggest a red sauce of some sort. Maybe a variation of stuffed green peppers?

Funny you should mention I also have about a bushel of green peppers. I cant imagine stuffed peppers freezing well though. My friends girlfriend always declines so I am serving me and at most one or two others.

I was never fond of mom's stuffed peppers but in hindsight she is a little OCD and overcooks everything.

I found a recipe for a leek pie... I dont have a crust and the borrowed kitchen keeps getting loaned out and not returned. I dont think I have a pie tin... I have a reciie somewhere for a crust-less quiche that was delicious.

The couch surfer is body building and goes through 5 dozen eggs ever few days. I think he ate mine as well.

I think I am making a trip to the store regardless. I always like the challenge of using what is on hand.

 

[Misshotndeep]

Funny you should mention I also have about a bushel of green peppers. I cant imagine stuffed peppers freezing well though. My friends girlfriend always declines so I am serving me and at most one or two others.

I was never fond of mom's stuffed peppers but in hindsight she is a little OCD and overcooks everything.

I found a recipe for a leek pie... I dont have a crust and the borrowed kitchen keeps getting loaned out and not returned. I dont think I have a pie tin... I have a reciie somewhere for a crust-less quiche that was delicious.

The couch surfer is bod building and goes through 5 dozen eggs ever few days. I think he ate mine as well.

I think I am making a trip to the store regardless. I always like the challenge of using what is on hand.

Green peppers freeze great!!! They last for about 9months. Don't wash them first though. They are so much easier to clean and cut frozen. To use you simply rinse in luke warm water, till slightly thaw and cut. They taste as good as if they first came of the vine. It's something we have been doing in my family for decades!

 

[Que]

Green peppers freeze great!!! They last for about 9months. Don't wash them first though. They are so much easier to clean and cut frozen. To use you simply rinse in luke warm water, till slightly thaw and cut. They taste as good as if they first came of the vine. It's something we have been doing in my family for decades!

I have always cleaned and cut them, then froze them to use in sauces and soups.

Just chuck them in the deep freeze whole? Freeze then bag or bag then freeze? The would take less room if I at least seed and halve them, I would think.

 

[Misshotndeep]

I have always cleaned and cut them, then froze them to use in sauces and soups.

Just chuck them in the deep freeze whole? Freeze then bag or bag then freeze? The would take less room if I at least seed and halve them, I would think.

They last longer if you freeze them whole. But do as you wish. My family has a bit of a garden we all work at one time or another. So we get most of our veggies fresh from there and have many ways to keep each at it's peak. Some canning, some freezing, blanching too!

Oh and if whole, no freezer bag needed.

 

[quietlylooking]

You rebel!



I've been making my own sun-dried tomato oil for a year now and it's so incredible, especially when I'm making a vegetarian dinner and the veggies need an extra punch.

It's just olive oil, diced sun-dried tomatoes, oregano, and minced garlic. Mix and let sit in the bottle (dark-tinted bottles are better since olive oil is sensitive to light). Refill as necessary. If you can get some of that sun-dried-tomato-oregano-garlicky-awesomeness in the pan with the oil, it's even better.

Just be careful! You don't want to get botulism:

http://umaine.edu/publications/4385e/

 

[Que]

They last longer if you freeze them whole. But do as you wish. My family has a bit of a garden we all work at one time or another. So we get most of our veggies fresh from there and have many ways to keep each at it's peak. Some canning, some freezing, blanching too!

Oh and if whole, no freezer bag needed.

I am definately going to tr it. I wore my finger out prepping about 8 quart bags full of diced red and yellow peppers a couple of weeks ago. Green ones are firmer. Do you handle the reds the same?

 

[Misshotndeep]

I am definately going to tr it. I wore my finger out prepping about 8 quart bags full of diced red and yellow peppers a couple of weeks ago. Green ones are firmer. Do you handle the reds the same?

The only difference in the colors is that they are left on the vine longer. That is how you get your different colors of Bell peppers. They have lots of folks fooled into thinking else wise. lol You can actually freeze all peppers that way. I freeze my fresh ginger too.

 

[BradBigBrain]

Just be careful! You don't want to get botulism:

http://umaine.edu/publications/4385e/

If bluebell uses dried minced garlic it shouldn't cause botulism .. from the article - "Since dried ingredients have no water, C. bot bacteria will not grow."

I'm not a food process authority, but I do have my certificate from Cal-Davis in food processing. (Better Process Control School)

 

[thør]

^ that's funny!

My Dad actually asked for fruitcake and what we bought was much different than the old traditional red and green cherry fruitcake. It was actually pretty yummy. Dad, of course, hated it.
ETA: This is what we bought: Old Cavendish

Looks like something my wife makes and soaks in apple brandy.

 

[bluebell]

If bluebell uses dried minced garlic it shouldn't cause botulism .. from the article - "Since dried ingredients have no water, C. bot bacteria will not grow."

I'm not a food process authority, but I do have my certificate from Cal-Davis in food processing. (Better Process Control School)

S'what I do!

Thank you both!

 

[Lorilei]

S'what I do!

Thank you both!

Bluey! Do you have this? http://www.thugkitchen.com/cookbook

 

[thør]

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/s720x720/10885533_10152489559225986_6453694419253977651_n.jpg?oh=fe2126d642277ce3ab4d7f90b6aa318e&oe=5543E371&__gda__=1429570762_c83db4719a92e08e825f5f9edb2b0bc1

Supertots!

 

[gotsnowgotslush]

I want to try those tot-sized cheeses. So tiny. So cute.

 

[IrezumiKiss]

https://pbs.twimg.com/media/BesmoHMCEAEjdq-.jpg:large

Deep fried Mac n' cheese bites.

I'ma learn how to make these, then I'm gonna make 'em. That's heaven right there, yuuuups.