What can you expect in the Food Thread on PF?

[turbo]

No no... blue-crab's brains! I think they were kind of... pale... orange. Let's put it this way, it helped that I had the dressing before I was aware of its contents.

Now we have to rope in turbo... maybe Rhody? "Come on you dogs, do you want to live forever?!"

I''m in for a lot of seafood and variations. Unlike some, I've grown up with a lot of financial restrictions and seasonal excesses in that department. Seafood prices were a lot more flexible before flash freezing, fast shipping, etc made it possible to double, triple, etc the dock prices that the fishermen were paid.

You should know that lobster and crab prices, and shrimp and scallop prices used to hit seasonal lows in cold weather so that normal people could actually afford to treat their families from time to time.

 

[Evo]

So it looks like nismar and I will watch Battle Octopus.

nismar, here is part 1, you'll see the other parts.

 

[nismaratwork]

So it looks like nismar and I will watch Battle Octopus.

nismar, here is part 1, you'll see the other parts.

Thanks for the link! Now... let's see if this is one I've viewed before...

 

[nismaratwork]

AHHH! Otoh! Oh man, the "Otoh Faction"... heh... I loved that one. Next to the Congar Eel they had to nail to the board, this is arguably one of the more impressive shows. Sakai is by far my favorite... humble, but with truly god-like culinary skills. How he makes those sauces in that time is beyond me... Are you listening Bobby Flay?!

 

[Evo]

Have you seen this one? There are so many great shows. Did you see when Ohta shaved his head and threw down a challenge?

Sakai is a genius.

 

[Evo]

Oh, I forgot to post this link, this is the technique on video for stretching the pizza dough in the traditional manner that was mentioned in my previous links. This is for thin crust, if you like it a bit thicker, there are instructions for a stretched and patted dough below, but no video.

http://how-to-stretch-pizza-dough.blogspot.com/

Nismar, this sounds like the method that you also mention using?

Have you watched part 2 of Octopus Battle yet?

 

[nismaratwork]

Oh, I forgot to post this link, this is the technique on video for stretching the pizza dough in the traditional manner that was mentioned in my previous links. This is for thin crust, if you like it a bit thicker, there are instructions for a stretched and patted dough below, but no video.

http://how-to-stretch-pizza-dough.blogspot.com/

Nismar, this sounds like the method that you also mention using?

Have you watched part 2 of Octopus Battle yet?

Yes, and Yes! I love to stretch dough on a board, especially when I grill pizza; you get a wonderful inconsistant gluten formation that makes the texture very interesting. I also just enjoy it, and it's quick and easy if you're using shaped and proofed dough.

I have to say, Sakai is a genius, but I'd forgotten Otoh with his knife skills. I know he won eventually, but I can't remember if this is the one!

 

[Evo]

You might have also seen this technique. The slapping method is the one I always saw being used in Sicily.

http://www.youtube.com/watch?v=zanN1hfEZdw&feature=related

https://www.youtube.com/watch?v=zanN1hfEZdw

This video is showing the legal Neapolitan Pizza. The EU has actually set the law that this is the only way a pizza can be legally called Napolitana.

http://www.newser.com/story/75825/neapolitan-pizza-wins-protected-status.html

Which leads to a very funny story. At one restaurant I went to with my Sicilian fiance, they obviously noticed that I was American. His pizza was perfect, but after a couple of minutes of me trying to cut into my pizza with no success, I had to ask him to try. After a couple of minutes he just banged the knife into the pizza with all of his strength and the pizza fractured and shards went flying across the room. We think they might have actually put instant cement in the dough as a joke. It wasn't edible.

 

[Kevin_Axion]

You might have also seen this technique. The slapping method is the one I always saw being used in Sicily.

http://www.youtube.com/watch?v=zanN1hfEZdw&feature=related

https://www.youtube.com/watch?v=zanN1hfEZdw

This video is showing the legal Neapolitan Pizza. The EU has actually set the law that this is the only way a pizza can be legally called Napolitana.

http://www.newser.com/story/75825/neapolitan-pizza-wins-protected-status.html

Which leads to a very funny story. At one restaurant I went to with my Sicilian fiance, they obviously noticed that I was American. His pizza was perfect, but after a couple of minutes of me trying to cut into my pizza with no success, I had to ask him to try. After a couple of minutes he just banged the knife into the pizza with all of his strength and the pizza fractured and shards went flying across the room. We think they might have actually put instant cement in the dough as a joke. It wasn't edible.

I WANT PIZZA !

I'm going to Spain and Portugal in 3 weeks and I'll post pictures of what I eat for each meal.

 

[nismaratwork]

I just can't help but think some olive oil on that crust would be a help. Still... very impressive pie, and I LOVE the oven.


Oh... and do be careful that nobody is killed with pizza-shrapnel.

Heh... so much for just spilling water huh?

@Kevin: Pictures! YES!

 

[Evo]

I WANT PIZZA !

I'm going to Spain and Portugal in 3 weeks and I'll post pictures of what I eat for each meal.

Kevin, you lucky devil! I want pictures of everything!

 

[Kevin_Axion]

Kevin, you lucky devil! I want pictures of everything!

Everything! Especially Gaudi's work :D.

 

[Astronuc]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

 

[turbo]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

Years back, some friends moved to the west coast and discovered an awful truth. Cain's mayonnaise, tartar sauce, sandwich spread, and other products that they liked aren't sold out there. Friends and family were pressed into service periodically to send "care packages" of regional favorites that they missed.

 

[nismaratwork]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

I've always used Heinz Chili sauce, but I LOVED Bennet's Horseradish Cocktail sauce! My grandparents introduced me to it, and being the freakishly odd fellow I was, I LOVED the horseradish and tamarind flavor (that "tangy" element beyond vinegar).

Oh, and don't despair Atronuc!... "Item Weight: 15.6 pounds"... I believe that is a CASE of the sauce!

 

[Evo]

Oh, and don't despair Atronuc!... "Item Weight: 15.6 pounds"... I believe that is a CASE of the sauce!

Or one REALLY BIG bottle!

 

[nismaratwork]

Or one REALLY BIG bottle!

Yes, just what we all want in life, a Magnum of Cocktail sauce!


Wait.. that actually sounds pretty good.

 

[Astronuc]

I cooked a variation of a Shepherd's stew or potatoe hash this evening.

I browned 4 sausages (2 spicy Italian and 2 sweet Italian), and added mixed sweet peppers (eq. of 1 large bell pepper) and sliced onion (1 onion). To this I added 3 turnips and 2 potatoes - all washed, peeled and diced. On the side I cooked some kale, and only added melted butter over it. It served 4. If one is cooking for one or two, one freeze the extra for later in the week.

For the sausage, I would recommend one 6 or 8-inch (15 - 20 cm) link per person. I'd recommend 1 turnip and 1 potato per person. I only had 3 turnips, and I could have added two more potatoes, or one per person. Raw turnip tastes a bit like horseradish (both are from the Brassicaceae family), but when cooked they get sweeter. It was really good and the kale complemented it well. I could have added chicken broth for flavor.

We often do sausage and potatoes like this. One can add rutabaga or turnip, or chopped parsnip and carrot, which I also like. The spicy and sweet sausages give a nice flavor.

Bennetts chili sauce goes well with sausage and potatoes.


One can also make a kale and potato soup with sausage.


Here is another recipe my wife recommends:

Shepherd's Stew

1 lb sweet or hot Italian sausage, sliced (medallions)
1 large onion
6 potatoes, peeled (or washed) and diced
1 cup sliced celery, including leaves
2 cans (16 oz) whole tomatoes (or stewed)
1/4 cup chopped fresh parsley
1-1/2 cups of beef broth or stock (or 2 beef bouillon cubes in 4/3 cups of water)
1 bay leaf
1/2 tsp dried thyme
1/4 teaspoon pepper
juice of 1/2 lemon (optional)


Brown sausage on medium heat. Add onion and saute until transparent (~5 min). Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 45 to 60 min, or until potatoes are tender.

 

[nismaratwork]

I cooked a variation of a Shepherd's stew or potatoe hash this evening.

I browned 4 sausages (2 spicy Italian and 2 sweet Italian), and added mixed sweet peppers (eq. of 1 large bell pepper) and sliced onion (1 onion). To this I added 3 turnips and 2 potatoes - all washed, peeled and diced. On the side I cooked some kale, and only added melted butter over it. It served 4. If one is cooking for one or two, one freeze the extra for later in the week.

For the sausage, I would recommend one 6 or 8-inch (15 - 20 cm) link per person. I'd recommend 1 turnip and 1 potato per person. I only had 3 turnips, and I could have added two more potatoes, or one per person. Raw turnip tastes a bit like horseradish (both are from the Brassicaceae family), but when cooked they get sweeter. It was really good and the kale complemented it well. I could have added chicken broth for flavor.

We often do sausage and potatoes like this. One can add rutabaga or turnip, or chopped parsnip and carrot, which I also like. The spicy and sweet sausages give a nice flavor.

Bennetts chili sauce goes well with sausage and potatoes.


One can also make a kale and potato soup with sausage.


Here is another recipe my wife recommends:

Shepherd's Stew

1 lb sweet or hot Italian sausage, sliced (medallions)
1 large onion
6 potatoes, peeled (or washed) and diced
1 cup sliced celery, including leaves
2 cans (16 oz) whole tomatoes (or stewed)
1/4 cup chopped fresh parsley
1-1/2 cups of beef broth or stock (or 2 beef bouillon cubes in 4/3 cups of water)
1 bay leaf
1/2 tsp dried thyme
1/4 teaspoon pepper
juice of 1/2 lemon (optional)


Brown sausage on medium heat. Add onion and saute until transparent (~5 min). Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 45 to 60 min, or until potatoes are tender.

Damn... I'm going to pick up some stock and Kale at and make that with my leftover Pork and Chciken Kabanosy! I'll have to add spice another way, but it should work. Thanks for the recipe... and buttered kale... yum.

Have you ever had properly made Bubble & Squeak?... you might enjoy it, especially with some good corned beef.

 

[Astronuc]

Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

http://www.mrneep.co.uk/italiansoup.htm

 

[nismaratwork]

Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

http://www.mrneep.co.uk/italiansoup.htm

Hmmm! I've just gone from "how do I use all of this Kabanosy!" to, "Damn, I need to buy more Kabanosy... AND italian sausage!"

When I have veins like iron in 5 years, I'm blaming this thread.

Now I just have to buy the turnips...

 

[nismaratwork]

I have a cook-book recommendation... I'd share the recipes, but It would involve scanning pages illegally. So, support the authors if you like, and take it from someone who loves soup: this is good.

Note: This is more a collection of recipes for excellent and creative soups than it is for technique. In other words, I endorse the end result only.

'New England Soup Factor Cookbook' by Marjorie Druker and Clara Silverstein.

 

[nismaratwork]

FitIsAwesome gets serious credit for me remembering this at all:

If you want a unique take on a Chocolate Chip cookie a la the Tollhouse method:

Buy a bag of those disgusting "butterscotch" chips: melt enough for one cup, and add to your cookie dough. Add chocolate chips as usual, and butterscotch chips to taste.

The result? An alchemical miracle: extremely thin and crisp cookies with a kind of "candy" taste... extremely tastey. Kids LOVE them, and it's a good way to introduce them to a product made at home, which is normally bought pre-made/prepared.

 

[nismaratwork]

Oh my... I forgot how good this is:

[PLAIN]http://www.polishfood.co.uk/shopimages/products/normal/Wawel-S24Michalki280gcandy-wrapped.jpg

I also snagged makowiec, and more Kabanosy.

Polish food is so terribly underrated... Wawel makes a pretty decent chocolate. *yum*

 

[Ms Music]

I just HAD to post this picture here. None of my (non physics geek) friends would understand (except my daughter). I just think the decoration on top looks like an atom!

If you want the recipe go http://willowbirdbaking.wordpress.com/2011/01/24/red-velvet-cheesecake/"

 

[nismaratwork]

I just HAD to post this picture here. None of my (non physics geek) friends would understand (except my daughter). I just think the decoration on top looks like an atom!

If you want the recipe go http://willowbirdbaking.wordpress.com/2011/01/24/red-velvet-cheesecake/"

Red Velvet Cake with Tritium and Deuterium frosting!

 

[Containment]

Forget the cake I want some of those strawberry's! Ok no don't forget the cake looks great.

 

[dlgoff]

Red Velvet Cake with Tritium and Deuterium frosting!

That could be the reason why it's a little heavier.

 

[lisab]

Aaaahhh, cheesecake :!)

 

[nismaratwork]

That could be the reason why it's a little heavier.

edit: Lisab: WHERE!? Cheesecake?! *sniff* WHERE?!

 

[Phrak]

Aaaahhh, cheesecake :!)

did someone say cheese? I've just tonight been admiring a most remarkable website on the details for concocting your own homemade Limburger cheese, complete with warnings against introducing poisonous bacteria. Anyway, the care and feeding of various bacteria and slime molds is a critical factor in making the best homemade Limburger--aged to taste.

For those that dare to tread: http://www.cheeseforum.org/Recipes/Recipe_Limburger.htm"

If you contemplate manufacturing and consuming this delicacy, only to come up missing on the Physics Forums role calls, please leave a message to someone or anyone, beforehand, honoring myself as the agent of your demise.

 

[dlgoff]

Thanks a lot Phrak. I'll probably never eat cheese again.

 

[nismaratwork]

Slime molds... I'm really glad I already hate Limburger.

 

[smoothie12]

This is my recipe. A healthy treat that is recommendable for almost everyone. Diabetics need not restrain themselves from this recipe. Just dig in and enjoy!

No Sugar Apple Pie

INGREDIENTS

* 2 (9 inch) pie shell
* 3 tablespoons cornstarch
* 1 tablespoon ground cinnamon
* 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
* 6 cups sliced green apples

DIRECTIONS

* Set the oven to preheat settings of 350 degrees F.
* Beat cornstarch with cinnamon and 1/3 cup of the apple juice concentrate in a small bowl. Reserve for later use.
* Simmer the apples in a large saucepan, using the rest of the apple juice concentrate. Leave it cooking for 10 minutes or until the apples are tender. Mix in the cornstarch mixture and cook further until thick. Turn off stove and remove from heat.
* Ladle the apple mixture onto a pie plate lined with pastry. Place the top crust and seal the edges. Place steam vents on top before placing it into the oven to bake for 45 minutes or just until the crust becomes golden brown.

 

[dlgoff]

I just got back from the market and I'm in the process of making a stir-fry. I use lots of vegetables, some of which are zucchinis, but for some reason they were out of them. So I bought some Brussels instead. I wonder how it's going to turn out.

Well I'm working on my microbrewery growler while it's cooking, so it will probably taste fine by the time I'm done with the beer.