What can you expect in the Food Thread on PF?

[Evo]

If you want, I can try to sort-of-translate the original recipe to English.

Yes, and the original name would be nice.

 

[Hobin]

Yes, and the original name would be nice.

The original name is 'Schelviskoekjes', and the recipe can be found here. I think it's fairly easy to follow with Google Translate, but if anything is unclear, I can try to explain.

 

[turbo]

If you want, I can try to sort-of-translate the original recipe to English.

That would be a nice thing to do. I think that I already have some projects in mind to blend potato-cakes with fish (and onions and chilies!) I love my kitchen. If I could stand to be around people all day, and work the grueling 80-hour weeks, I'd love to have a little diner.

 

[turbo]

Thank you Hobin! The Google translate feature got me really close to what envisioned. Pan-fried potato patties with peppers and fish. The addition of lemon to the mix is nice, though not unexpected with the fish.

 

[Hobin]

That would be a nice thing to do. I think that I already have some projects in mind to blend potato-cakes with fish (and onions and chilies!) I love my kitchen.

Here's my rough translation of the recipe, should you need it, which might be slightly more elegant than how Google Translate does it.

Schelviskoekjes
Ingredients
600g potatoes
500g haddock fillet
2cm fresh ginger, peeled
1 lime, scrubbed
4 coriander sprigs, chopped
1 red pepper, chopped
1 egg, beaten
1 tablespoon flour
1 tablespoon fish sauce
sunflower oil (Note by Hobin: that's not really a requirement. You just need a good oil to bake in, so another oil can work, too.)

Preparation
1. Preheat the oven to 180C. Peel the potatoes, quarter them and boil them in about 10 minutes. Drain and allow to dry.
2. Sprinkle the fillets with salt and pepper and wrap the haddock in aluminum foil. Put in the oven for about 15 minutes until the fish is cooked. Meanwhile, grate the ginger and the green rind of the lime. Squeeze the lime and put the juice in a small bowl. Put the ginger with the lime rind, coriander and red pepper in another bowl. Mash the potatoes with a fork and put them in that same bowl (with the lime rind, coriander and pepper). Cut the fish into pieces and add to potato mixture.
3. Add the egg and the flour. Add the fish sauce and 2 tablespoons lime juice, but keep the mixture stiff enough to be able to form cookies. Add extra flour if needed. Season with salt and pepper.
4. Form 8 biscuits of approximately 2 cm thick. Heat a thick layer of oil in a frying pan and fry the fishcakes, which can take about 6 min. Remove the cakes with a slotted spoon and drain on paper towels. Optionally, serve with a green salad and chilli sauce (Note by Hobin: though, it has to be said, the chilli sauce is not really optional. It's absolutely awesome with this recipe).

 

[Evo]

Here's my rough translation of the recipe, should you need it, which might be slightly more elegant than how Google Translate does it.

Schelviskoekjes
Ingredients
600g potatoes
500g haddock fillet
2cm fresh ginger, peeled
1 lime, scrubbed
4 coriander sprigs, chopped
1 red pepper, chopped
1 egg, beaten
1 tablespoon flour
1 tablespoon fish sauce
sunflower oil (Note by Hobin: that's not really a requirement. You just need a good oil to bake in, so another oil can work, too.)

Preparation
1. Preheat the oven to 180C. Peel the potatoes, quarter them and boil them in about 10 minutes. Drain and allow to dry.
2. Sprinkle the fillets with salt and pepper and wrap the haddock in aluminum foil. Put in the oven for about 15 minutes until the fish is cooked. Meanwhile, grate the ginger and the green rind of the lime. Squeeze the lime and put the juice in a small bowl. Put the ginger with the lime rind, coriander and red pepper in another bowl. Mash the potatoes with a fork and put them in that same bowl (with the lime rind, coriander and pepper). Cut the fish into pieces and add to potato mixture.
3. Add the egg and the flour. Add the fish sauce and 2 tablespoons lime juice, but keep the mixture stiff enough to be able to form cookies. Add extra flour if needed. Season with salt and pepper.
4. Form 8 biscuits of approximately 2 cm thick. Heat a thick layer of oil in a frying pan and fry the fishcakes, which can take about 6 min. Remove the cakes with a slotted spoon and drain on paper towels. Optionally, serve with a green salad and chilli sauce (Note by Hobin: though, it has to be said, the chilli sauce is not really optional. It's absolutely awesome with this recipe).

Sounds delicious, thank you!

 

[Hobin]

The cookies were delicious. I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good.

 

[Evo]

The cookies were delicious. I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good.

You call them fish cookies and we call them fish cakes.

 

[turbo]

The cookies were delicious. I found out, though, that it's much easier to magically turn potato-stuff into cookie-stuff when using butter than when using oil. Butter is good.

I LOVE butter. Butter is good! I have a love-hate relationship with oils. Peanut oil is great for stir-frying. Others - not so much.

 

[lisab]

I LOVE butter. Butter is good! I have a love-hate relationship with oils. Peanut oil is great for stir-frying. Others - not so much.

Corn oil is good at high temps, but it does have a flavor. I happen to love it but not everyone does. To me, it tastes like a cross between a Frito and peanut oil.

 

[Hobin]

Talking about butter, I present to you... *drumrolls* Boterkoek! (Dutch buttercake) I'm going to make one now.

 

[Hobin]

<.<

>.>

The buttercake looks slightly... odd.

Oh well, I bet it'll be tasty no matter how it looks.

 

[lisab]

<.<

>.>

The buttercake looks slightly... odd.

Oh well, I bet it'll be tasty no matter how it looks.

Butter-anything is going to be good!

 

[Andre]

Are you familiar with buttermilk? Gad linked to that. Also 'butter acid' may taste a bit disappointing.

 

[Astronuc]

A guide to grilling steak or beef.
http://www.jfolse.com/recipes/meats/beef61.htm

The chef does cooking from Louisiana.

 

[dlgoff]

A guide to grilling steak or beef.
http://www.jfolse.com/recipes/meats/beef61.htm

The chef does cooking from Louisiana.

Another good reason for Number 5; Never desert your post.

I left two T-bones for just a few seconds and the neighbors dog got them both.

 

[turbo]

Another good reason for Number 5; Never desert your post.

I left two T-bones for just a few seconds and the neighbors dog got them both.

O Noes! Lucky dog and unsuspecting you.

 

[dlgoff]

O Noes! Lucky dog and unsuspecting you.

I bet Duke would never do that.

 

[turbo]

I bet Duke would never do that.

Nope. Duke doesn't steal, and he's too honest to lie. He is not afraid to work, but he's too nervous to steal. You can find the definitive version here: T-Bone was a master. http://www.npr.org/2009/09/04/112532537/labor-day-blues-and-grooves

If Duke does something that he thinks I might disapprove of (however mildly) he gets a really guilty hang-dog look on his face. He won't even steal a tomato out of the garden, though he loves them. I let him steal raspberries out of our patch (he loves those even more!) but he only gets the low-hanging berries and the fallen ones, which is fine with me. With my arthritic joints, I don't want to get down there to pick them anyway.

 

[dlgoff]

Nope. Duke doesn't steal, and he's too honest to lie. He is not afraid to work, but he's too nervous to steal. You can find the definitive version here: T-Bone was a master. http://www.npr.org/2009/09/04/112532537/labor-day-blues-and-grooves

Outstanding. You "dog" you.

 

[turbo]

Outstanding. You "dog" you.

I wish I knew Duke's previous owner. I'd thank him for training him well, then beat the crap out of him for abandoning him on the streets. The ASPCA will waive abandonment fees if pet-owners are in financial trouble, so there is no need to leave a pet on the streets. Sorry for derailing the food thread so badly.

Anyway, since we got Duke onto a diet of grain-free dog-food (Blue Wilderness) I think that I might be able to top him in a farting contest. He's still the champ, but I have my times. (chili, baked beans, corned beef and cabbage...) That's cheating, but he doesn't know that.

We have no "farting pole" but that's OK. Duke and I don't cling to formalities.

 

[dlgoff]

...Sorry for derailing the food thread so badly.

Anyway, since we got Duke onto a diet of grain-free dog-food (Blue Wilderness) I think that I might be able to top him in a farting contest. He's still the champ, but I have my times. (chili, baked beans, corned beef and cabbage...) That's cheating, but he doesn't know that.

We have no "farting pole" but that's OK. Duke and I don't cling to formalities.

Nice recovery. Farting definitely belongs here.

Ever had these (well not you, but)? Goood farting material.

 

[Evo]

Hi, my name is Evo and I am a goat cheese-aholic. I want to raise goats and make cheese. I wonder if i could get away with keeping a goat here? I could disguise it as a dog. Where's lisab when you need some goat photoshopping?

 

[rollcast]

Why do people insist on using mint as a garnish on deserts?

A garnish should be edible like a nice piece of spun sugar or a sprinkling of crushed pistacchios. The mint leaf may as well be a flower head, at least it would look nicer.

 

[Monique]

Just eat the mint leaf!

I love goat cheese, I don't know if it's a good idea to keep them as a pet.. she'll eat all your furniture and turn it into milk

 

[Lisa!]

Just eat the mint leaf!

I love goat cheese, I don't know if it's a good idea to keep them as a pet.. she'll eat all your furniture and turn it into milk

I guess she prefers your fruit trees to furniture...

 

[Monique]

Do any of you ever cook with sator/petai beans? Also known as stinky beans I'd like to process them into some sort of a condiment, but I'm not sure what's the best way to process them.

 

[rootX]

I am going to roast the spiciest chicken tomorrow! Tonight I will be marinating it with yogurt, scotch bonnets and some other stuff :!)

 

[Jimmy Snyder]

Meat and potatoes.

1. Meat.
2. Potatoes.

1. Broil a really expensive piece of meat wrapped in an impressive package but which has no marbling and doesn't taste all that great.
2. Peel the 4 potatoes and boil them. Then mash them and add a little butter, some light cream, salt and pepper.
3. Nuke some canned corn.
4. Toss in a salad.

 

[dlgoff]

Here you go.

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

But if you're lazy,

 

[Jimmy Snyder]

Ribs.

1. Ribs.

First, assemble the grill. Mine is a two burner $100 special so it only takes a hundred steps or so. If you got a larger one, this may take a while.

Then roll the patio table to the front of the house where the water is so you can wash it. Tell your son to bring the chairs up from the basement so you can wash them too. Then bring everything to the back yard and set it up.

Broil the ribs until they're done. I'm talking about the ribs that your wife has been marinading since last night.

Steam some fresh corn on the cob. If you really hate corn you can skip this step.

Cut up some veggies for salad.

 

[Evo]

Ribs.

1. Ribs.

First, assemble the grill. Mine is a two burner $100 special so it only takes a hundred steps or so. If you got a larger one, this may take a while.

Then roll the patio table to the front of the house where the water is so you can wash it. Tell your son to bring the chairs up from the basement so you can wash them too. Then bring everything to the back yard and set it up.

Broil the ribs until they're done. I'm talking about the ribs that your wife has been marinading since last night.

Steam some fresh corn on the cob. If you really hate corn you can skip this step.

Cut up some veggies for salad.

You need to be a cooking show host, I'd watch.

 

[turbo]

You need to be a cooking show host, I'd watch.

Jimmy is a nut! It took me half a day to get my (locomotive) Char Griller assembled, so getting a good grilled meal could take a bit longer. Propane is fast, charcoal is a bit slower to set up, and indirect heat from wood in the smoker-compartment takes a lot more time, but is best for large cuts of meat, whole turkeys, etc. I love my grill!

 

[Astronuc]

Tonight I'm doing chicken marsala with roasted potatoes, green beans, baby carrots and bok choi, over rotini noodles.

I started with half an onion sauteed in olive oil, to which I added 3 cloves of garlic, and celery after lightly browning the onion. I then added baby carrots and let those cook. The I added the bok choi. Cooked that up a bit, and then added the chicken marsala with potatoes and green beans.

I tend not to measure directly but do it by what looks right.

Meanwhile, I enjoyed some Brie on toasted rye bread and a glass of good shiraz from S. Australia.

 

[ME_student]

This thread needs pictures.