What can you expect in the Food Thread on PF?

In summary, a food lover and connoisseur named PF shared their favourite recipes, their kind of cuisine, and favourite dishes. They also shared their experiences dining out and cooking at home. Lastly, they mentioned a food thread that is popular on the website, as well as a recipe that they like.
  • #3,781
HeLiXe said:
but what am I supposed to do? Sorry I'm really bad with this and so many people have tried to help me before but I always mess it up...sometimes it's like pudding and fine gravel, and sometimes the top is hard and the bottom is ok -_- How much rice should I use and how long should I steam it? I have a stainless steel steamer here but the holes are too big to do rice.


I think this is too advanced for me lol
Get a B&D steamer. Put water in the bottom (to produce steam). Put 1 cup of Basmati in the steaming bowl and 1-3/4 cup of water. Plug in the steamer and set the timer for 1 hour. Perfect rice every time.
 
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  • #3,782
turbo-1 said:
Get a B&D steamer. Put water in the bottom (to produce steam). Put 1 cup of Basmati in the steaming bowl and 1-3/4 cup of water. Plug in the steamer and set the timer for 1 hour. Perfect rice every time.

They are great, and you can pre-steam oats too.
 
  • #3,783
turbo-1 said:
Get a B&D steamer. Put water in the bottom (to produce steam). Put 1 cup of Basmati in the steaming bowl and 1-3/4 cup of water. Plug in the steamer and set the timer for 1 hour. Perfect rice every time.

Thanks Turbo :D
[PLAIN]http://www.eggcookers.net/images/pictures/black-decker-hs1000-handy-steamer-rice-cooker-and-food-steamer.jpg
Is the steaming bowl the white bowl inside? I just want to be sure. Making rice intimidates me lol
 
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  • #3,784
Lack of response makes me think yes :D I am actually feeling excited about it lol I'll take a picture once I make it and I'll tell you if I messed it up again lol
 
  • #3,785
HeLiXe said:
Thanks Turbo :D
http://www.eggcookers.net/images/pictures/black-decker-hs1000-handy-steamer-rice-cooker-and-food-steamer.jpg
Is the steaming bowl the white bowl inside? I just want to be sure. Making rice intimidates me lol
Yes, the steaming bowl in our steamer is clear, but the one in your picture is white. That's where you need to place the food that you are cooking.
 
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  • #3,786
Dinner:

crushed tuber root
fungus
seed pods
bovine psoas major

Gooood stuff.
 
  • #3,787
lisab said:
Dinner:

crushed tuber root
fungus
seed pods
bovine psoas major

Gooood stuff.
:bugeye: lisab if you can't afford food, you only had to ask. The thought that you're having to root around in vacant fields for food is distressing.

I had bacon cheeseburger hamburger helper tonight. Food of the gods.
 
  • #3,788
Evo said:
:bugeye: lisab if you can't afford food, you only had to ask. The thought that you're having to root around in vacant fields for food is distressing.

:smile: aaahahaha...
 
  • #3,789
lisab said:
Dinner:

crushed tuber root
fungus
seed pods
bovine psoas major

Gooood stuff.

Glutenous foam with a lipid coating to enhance the Maillard reaction
Solar Radiation dried Nightshade fruit
Fresh nightshade fruit
Blended cured pitted fruit from Greece, with lipid extract from said fruit
Freshly enzyme coagulated bovine mucosal excretions.
Basil (nothing clever for that one)

Grilled, with a bit of soup.

Yum.
 
  • #3,790
Looking at those fancy names, I thought it is some kind of expensive recipe :smile:
 
  • #3,791
rootX said:
Looking at those fancy names, I thought it is some kind of expensive recipe :smile:

Don't buy a used car from Lisab! :wink:
 
  • #3,792
Evo said:
:bugeye: lisab if you can't afford food, you only had to ask. The thought that you're having to root around in vacant fields for food is distressing.

I had bacon cheeseburger hamburger helper tonight. Food of the gods.

I also had a burger! Not having a good variety of food near me, I decided to commute to uptown to get my burger.

nismaratwork said:
Don't buy a used car from Lisab! :wink:

:smile:
 
  • #3,793
rootX said:
I also had a burger! Not having a good variety of food near me, I decided to commute to uptown to get my burger.



:smile:

Mmmmm... burger... any toppings of note?
 
  • #3,794
turbo-1 said:
Yes, the steaming bowl in our steamer is clear, but the one in your picture is white. That's where you need to place the food that you are cooking.

Thanks so much :D I'm going to buy the steamer tomorrow :) And thanks for explaining everything in detail...sorry if this whole thing is coming across as elementary, but you have no idea how many rice disasters I've had lolol
 
  • #3,795
rootX said:
I also had a burger! Not having a good variety of food near me, I decided to commute to uptown to get my burger.



:smile:

yesterday I had a turkey burger that tasted just like a hamburger
 
  • #3,796
lisab said:
Dinner:

crushed tuber root
fungus
seed pods
bovine psoas major

Gooood stuff.

Does one cook this bounty?
 
  • #3,797
WhoWee said:
Does one cook this bounty?

Uncooked tuber-root??
EWWWWWwwwwwWWWWwww!

j/k, I kow what you meant.
 
  • #3,800
...but not in the living room. :-p

I made a dry rub last summer for pork, and it was OK. Most of the batch just sat around in a canning jar, until we tried it on chicken this winter, and now it's disappearing rapidly. Last night, I did a bit of a change-up and whisked the dry rub into egg, dipped the drumsticks in the egg, and coated them with panko bread crumbs and roasted them at 450 deg. That worked out really well.

The previous night's supper was quite nice, too. Take some thin-sliced rustic country bread (loaded with sun-dried tomatoes, rosemary, and hot chilies), and pan-fry it in olive oil. Put the slices in a broiler pan and broil until the bread is browned, then top with my home-made pizza sauce, ripe olives, bacon, garlic, onion, and shredded mozzarella/provolone. Back under the broiler until the cheeses start to brown.
 
  • #3,801
Mmmm! My wife is perfecting her garlic-herb bread recipe. She uses her recipe for crusty traditional French bread, and mixes in roasted garlic, chilies, roasted tomatoes, rosemary, etc. That goes SO well with her heavy stew/goulash as well as in sandwiches. Her stews are VERY thick and loaded with meat (browned beef and sausage, generally) and seasoned with chipotle and smoked paprika at a minimum. I let her make all the hearty stews, since she does it so well. They are warming cold-weather meals that you can eat alone or serve on a bed of pasta or steamed rice. (or even over a slice of nice home-made bread)

This kitchen is a bread-factory on weekends! Last weekend, my wife made almost 20 loaves of bread. Traditional French bread, spicy herb bread, and some moist (what an oxymoron!) gluten-free breads for a new neighbor and a co-worker who have gluten-intolerance.
 
  • #3,802
turbo-1 said:
Mmmm! My wife is perfecting her garlic-herb bread recipe. She uses her recipe for crusty traditional French bread, and mixes in roasted garlic, chilies, roasted tomatoes, rosemary, etc. That goes SO well with her heavy stew/goulash as well as in sandwiches. Her stews are VERY thick and loaded with meat (browned beef and sausage, generally) and seasoned with chipotle and smoked paprika at a minimum. I let her make all the hearty stews, since she does it so well. They are warming cold-weather meals that you can eat alone or serve on a bed of pasta or steamed rice. (or even over a slice of nice home-made bread)
That's the way I love them too, thick, spicy. The bread sounds amazing.

This kitchen is a bread-factory on weekends! Last weekend, my wife made almost 20 loaves of bread. Traditional French bread, spicy herb bread, and some moist (what an oxymoron!) gluten-free breads for a new neighbor and a co-worker who have gluten-intolerance.
My mother cooked traditional French bread and yeast rolls at least twice a week when I was growing up, so the smell of bread baking is how life is meant to be. I don't make bread as much as I'd like, but I don't eat much bread and there's just me. It's horrific to see delicious homemade bread get moldy because I can't eat it fast enough.
 
  • #3,803
Evo said:
That's the way I love them too, thick, spicy. The bread sounds amazing.

My mother cooked traditional French bread and yeast rolls at least twice a week when I was growing up, so the smell of bread baking is how life is meant to be. I don't make bread as much as I'd like, but I don't eat much bread and there's just me. It's horrific to see delicious homemade bread get moldy because I can't eat it fast enough.
The bread is killer! Grilled-cheese sandwiches made of her spicy herb bread are to die for. Serve with a home-made tomato soup made with our home-made chicken/turkey soup stock, and you're in heaven.

There is a new gluten-free bakery that opened up about 15 miles from here last fall. They charge $6/loaf for their bread with NO volume discount. One of my wife's co-workers lives far enough away that she drives up there once in a while and pays $30 for a bag of 5 loaves, and freezes them so that they will last. The bread is dry, crumbly, and mealy with little flavor. My wife took a loaf of her gluten-free bread to work today for her friend, and she picked away at it all day, eating little pieces and snacking on it. I have to photocopy the recipe, so she can try making it at home. Really! $30 for 5 loaves of crappy bread is outrageous. Our new neighbor (the female) is gluten-intolerant, and since her husband can spend time coding, uploading, etc during the day, he wants the recipe too, so he can bake bread for her. She loves it and doesn't want to have to buy sub-standard stuff if she can get gluten-free bread that is not heavy and dry.
 
  • #3,804
Speaking of bread, I just started cranking up the bread machine again for the first times since little E was born. I use it JUST on the dough settings to mix and knead, and still put the bread in regular pans (or cookie trays) to bake. Yum! (and yeah -- it does make the house smell good too... with no mess to clean up or sore arms, since my arms are sore from picking up the squirmy toddler all the time.) We also use it to make homemade pizza dough (where I throw in some non-white flours, despite the guys protests.. what white-bread folk they are sometimes; thank goodness E is taking after me).

I have a question though... my spouse sometimes stops at the olive bars at the groceries, and my favorite selection is these whole onions (about the size of two bites, or one very large bite) that are maybe in balsamic vinegar or something. Does anyone have a recipe for these things? I've tried looking online, and everything seems like it's for a relish, with onion that's been sliced up. I love biting into those whole things, and it feels like it must just be prepared and put in jars for a week or so before being ready. Not sure my spouse will enjoy me always smelling of onions... but YUM! (although at 7.99 or more per pound, surely I can do this myself?)
 
  • #3,806
turbo-1 said:
What are the ingredients on the label? Maybe we can come up with a recipe. My wife and I are pros at reverse-engineering food.

I'll scout this out next time I go (I'll confess that since they're expensive, I let my husband buy them for me). He's just been buying them a lot lately, to appease the fact that we never seem to be able to schedule a date night without the kids (in part because he's working too much on weekends).
 
  • #3,808
physics girl phd said:
Hmm.. didn't expect them to be baked, but I'll get the stuff to try it too... I love virtually anything onion anyways!
I think the baking part might be to soften them just a bit while letting the skins slip off (no hand-peeling). Kind of like scalding sauce tomatoes to slip the skins off cleanly before making sauce out of them.
 
  • #3,809
I found this recipe, but you need to can them. I'll keep looking.

http://www.copykatchat.com/recipe-requests/38620.htm
 
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  • #3,810
Some interesting recipes from a CSA project.

http://farmproject.org/recipe
 
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  • #3,811
Astronuc said:
Some interesting recipes from a CSA project.

http://farmproject.org/recipe
Thanks, Astro! I'll have to bookmark that site. The "recipes by ingredients" could be VERY handy since we tend to cook dishes that take best advantage of what is currently in season and/or what we have in cold storage.
 
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  • #3,812
BTW, if you grow winter squash or have access to them cheaply in season (buttercup and hubbards, for instance) and you don't have a cold cellar, you can have wonderful squash all winter. Split, clean, and bake the squash, and scoop out the flesh. Mix with butter, season with salt and pepper, and spoon the mix into yogurt containers, Tupperware, etc, and toss them in the freezer. When you want squash, warm the container in water, squeeze the squash out onto a dish and microwave it. It is WAY better than trying to keep the squash all winter, since the meat of the gourds seems to soften and get wetter the longer you keep them, even in a cold cellar that stays 35-45 deg.
 
  • #3,813
When I use to store more garden stuff (married and kids home), I would slice up summer squash, blanch, put hot in gallon freezer bags, and lay them flat. When they cooled, the bag would vacuum form and then I would freeze them. Great in soups etc. during the winter.
 
  • #3,815
Astronuc said:
Seafood recipes -

http://www.wildpacificsalmon.com/site/680079/page/547905

Some good appetizers or hors d'oeuvres
http://www.wildpacificsalmon.com/site/680079/page/2544037
I love salmon, and wish they had included some traditional smoking recipes. Here, we smoke over alder, maple, and even hickory (if you want a stronger smoke). I generally brine my salmon for at least a few hours, rinse and coat in coarse ground pepper, and make a "foil boat" out of aluminum or commit to cleaning a roasting pan that can fit into my smoker. I'll coat the container with decent oil, put the salmon in, and coat that with maple syrup and smoke it for hours, until the salmon falls apart with a fork. 20+ years ago, my sisters' kids would demolish 5-10 pounds of fillets in minutes. My wife and I would show up for a Christmas Eve feast with that salmon, some cream cheese, and some crackers and bread, and just stand back. The kids (now grown with kids of their own) don't ask for help making it for themselves, but they the never tire of mentioning it before significant events. Much like Duke gives me googly-eyes if he thinks he's going to get a really nice treat.

Cooking is a lost art, even up here in the Boonies.
 

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