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.
  • #2,976
Hopefully doing these bacon wrapped jalapeno poppers tonight, Evo Child forgot the toothpicks yesterday.

This website is awesome, every recipe has a photo of each step. Thought I'd post it for people that want to see what the steps are when they make a recipe for the first time.

http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
 
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  • #2,977
hypatia said:
I'm breaking up loafs of French bread, into cubes, and putting them into a stoneware bowl that has been used in my family for over 120 years. Yes its for the dressing on Thanksgiving. I use this giant bowl so seldom now, but it is a thing of beauty.
I've also promised to make fried apples and pumpkin custard.
I'd like to Pumpkin custard recipe.
 
  • #2,978
Evo said:
Hopefully doing these bacon wrapped jalapeno poppers tonight, Evo Child forgot the toothpicks yesterday.

This website is awesome, every recipe has a photo of each step. Thought I'd post it for people that want to see what the steps are when they make a recipe for the first time.

http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/

Those are great pix, they give excellent guidance! And her commentary made me laugh:

Oh, baby. Oh, oh, oh baby.

:smile: Wow that woman really, really likes jalapeno poppers :redface:.
 
  • #2,979
lisab said:
:smile: Wow that woman really, really likes jalapeno poppers :redface:.
My wife and I make low-tech poppers. Fry bacon until it is nice and crispy. Slice jalapenos in half and decide your heat level. Clean out the placenta and seeds for mild, leave all the innards for hotter poppers. Crumble the bacon and mix it into cream cheese and stuff the pepper-halves with that mix, top with shredded Monterey Jack, and broil or grill until the cheese is a golden brown. Very simple and fast. Those poppers don't last - even people who say "I don't like hot food" will eat them. They are that good.
 
  • #2,980
I've got try Nantancket cranberry pie.

I'm also contemplating mixed berry cobbler and maybe cherry-cranberry pie.

And rum & egg-nog.
 
  • #2,981
Astronuc said:
And rum & egg-nog.
One of my aunts made a really sneaky rum-laced eggnog. Hers was spiced liberally, and she used very good rum with a subtle flavor, so the liquor hid in the mix.

She used cheap rum in her mince-meat pie, just for the flavor, since the alcohol was baked out. My father would try to push all the sweet-simple desserts onto us kids before she would bring out that pie, so he could get more for himself. Pretty crafty, and his baby sister was happy to play along.
 
  • #2,982
turbo-1 said:
Can you show up within the next couple of hours? I'm going to bed early tonight - lots to do tomorrow.
Awww thanks turbo-1...if it weren't for the cops and other innocent drivers I could :biggrin"
Astronuc said:
And rum & egg-nog.
now that's what I'm talkin' 'bout
:biggrin: Jamaican overproof?
 
  • #2,983
For Astro... Pumpkin custard, serves 4. Easy to double to 8

3/4 cup pumpkin puree {I boil chunks of pie pumpkin and run them in a food processor}
2 large eggs
1 1/2 cups evaporated milk(one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
 
  • #2,984
I use a mixture of 10-Cane Rum (mild flavor) which is made from sugar, not the raw cane or molasses, and a good mid-aged rum... I find it let's you get the alcohol content up to acceptable levels without compromising the taste.

The other big thing: FRESH SPICES.
 
  • #2,985
Evo said:
You could make a plain basic moist cake and use the boxed pudding mix you mention below, if you don't have lemon flavor, you could add a teaspoon of lemon extract, do you have lemon extract? Just don't add any milk.

:devil: Can be difficult - recipe says "Add the bag content to 1/2 cup of cold milk, mix well, add to two cups of hot milk, keep on the fire mixing till it thickens".

Lemon flavor, lemon extract - next time we will be shopping I have to spend some time browsing cake ingredients. But it is again a naming problem - I guess flavor is just a flavor, I think I know what will be equivalent. But what is an "extract"? Something that pretends to smell like lemon and is sour? Similar to juice you can squeeze from the lemon?
 
Last edited:
  • #2,986
Borek said:
:devil: Can be difficult - recipe says "Add the bag content to 1/2 cup of cold milk, mix well, add to two cups of hot milk, keep on the fire mixing till it thickens".
You just add the dry bag contents to the cake.

No Betty Crocker in Poland, eh?
 
  • #2,989
Thanks, I have added several things to our shopping list for this week.
 
  • #2,990
Borek said:
:devil: Can be difficult - recipe says "Add the bag content to 1/2 cup of cold milk, mix well, add to two cups of hot milk, keep on the fire mixing till it thickens".

Lemon flavor, lemon extract - next time we will be shopping I have to spend some time browsing cake ingredients. But it is again a naming problem - I guess flavor is just a flavor, I think I know what will be equivalent. But what is an "extract"? Something that pretends to smell like lemon and is sour? Similar to juice you can squeeze from the lemon?

You've asked some interesting questions about things like a pudding or extract. In the USA, an extract is an alcohol or other base which has steeped with the given product (vanilla, lemon, or any other), whereas "flavor" is artificial and meant to imitate a product. They are typically sold in small brown glass containers and are used sparingly in baking.

Example for lemon extract, so that you know exactly what we're dealing with here: http://www.ehow.com/how_4544207_lemon-extract-home.html

The pudding is precisely what you described; a cooked milk product thickened with starch and flavored. Boxed puddings have a very particular... um... chemistry which sometimes makes them better for baking than the homemade variety, which can separate, or weep water.

Here is a close-up of an instant-type vanilla pudding (it's the yellowish goo on top of the cake). Jell-O makes this, although I don't know if they sell in Poland. I did a bit of looking and found this recipe to imitate instant vanilla pudding.

Miserly Mom said:
Vanilla Pudding Mix
Ingredients:
3 cups nonfat dry milk
4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon salt
3 cups cornstarch
1/2 teaspoon vanilla extract


Directions:
Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.
 
  • #2,991
Evo said:
frozen concentrated orange juice

Oops, that can be another problem. After some googling I know what it is, but I don't think I have ever seen one here. Most likely I will have to ignore "frozen" part.
 
  • #2,992
Borek said:
Oops, that can be another problem. After some googling I know what it is, but I don't think I have ever seen one here. Most likely I will have to ignore "frozen" part.
It's very thick and strongly concentrated orange juice, regular juice won't work.

Perhaps, you could simmer and reduce the orange juice down to concentrate?

Wow, this was an extremely simple cake that could be whipped together in a few minutes. Most of the time is just waiting for the cake to cool.
 
  • #2,993
Evo said:
It's very thick and strongly concentrated orange juice, regular juice won't work.

Perhaps, you could simmer and reduce the orange juice down to concentrate?

Wow, this was an extremely simple cake that could be whipped together in a few minutes. Most of the time is just waiting for the cake to cool.

If you cook it, you'll end with a syrup that isn't much like concentrate... you need to just boil the water out, and it's a painfully slow process.
 
  • #2,994
Borek said:
Oops, that can be another problem. After some googling I know what it is, but I don't think I have ever seen one here. Most likely I will have to ignore "frozen" part.

You don't have frozen, concentrated orange juice where you live? Are you on Earth?
 
  • #2,995
DaveC426913 said:
You don't have frozen, concentrated orange juice where you live? Are you on Earth?

Especially given this: http://www.freshplaza.com/news_detail.asp?id=5805

freahplaza said:
Poland, which is the world's largest apple juice concentrate supplier will have crops 50% smaller than in 2006, and the processing industry will receive no more than one third of the apples they used a year ago. As a result, the production can be 75% smaller comparing to 2006.

The end of the article mentions oranges as well... This is definitely in Poland.

Borek, OJ concentrate =
51o1%2BGtDgAL._SS280_.jpg
 
  • #2,996
nismaratwork said:
51o1%2BGtDgAL._SS280_.jpg

I haven't seen this stuff since I was a child. I remember thinking it was the coolest thing LOL
 
  • #2,997
HeLiXe said:
I haven't seen this stuff since I was a child. I remember thinking it was the coolest thing LOL

As a kid it's just a canned super-popsicle... not *****y orange juice! :wink:
 
  • #2,999
nismaratwork said:
As a kid it's just a canned super-popsicle... not *****y orange juice! :wink:
*counts the stars* B-L-O-...:biggrin:

I wonder if people drink it with Vodka:-p

Another thing I loved from childhood is croquettes, I didn't know the word for them and when I asked my aunt for the soft hot dogs one day she looked at me quite confused.
 
  • #3,000
HeLiXe said:
*counts the stars* B-L-O-...:biggrin:

I wonder if people drink it with Vodka:-p

Another thing I loved from childhood is croquettes, I didn't know the word for them and when I asked my aunt for the soft hot dogs one day she looked at me quite confused.

Good memories there! I love croquettes too, but damn they are fatty... and worth it.


Borek: That's a beautiful picture... what a place to grow oranges! Still... juice concentrates are like Spam... they're everywhere. It may be you've walked right past them without recognizing them too, often they're stuffed together in one area of a freezer, and look like cans.
 
  • #3,001
nismaratwork said:
Borek: That's a beautiful picture... what a place to grow oranges!

Part of Royal Baths Park in Warsaw: http://en.wikipedia.org/wiki/Łazienki

See also this old thread (just scroll down past Quebec).

Still... juice concentrates are like Spam... they're everywhere. It may be you've walked right past them without recognizing them too, often they're stuffed together in one area of a freezer, and look like cans.

I will check, but I am almost sure they are not here. I love concentrated things (I eat them without diluting :blushing:) so it is unlikely I missed something like that.
 
  • #3,002
Something unique in the US to the States of Oregon and Washington, this is filbert [aka hazelnut, cob nut] season.
 
  • #3,003
Oddly, I never knew where a filbert was harvested at.
 
  • #3,004
Hell, I thought Filberts and Hazelnuts were different nuts entirely! :blushing: I know this: Oregon... Tilamook Cheddar, a good summer sausage, and fresh hazelnuts make for great snacking.
 
  • #3,005
I'm going to TRY baking mac n cheez for the first time today >_< I hope everyone survives
 
  • #3,006
It's very simple. Boil some macaroni until it's almost soft, and drain it. Layer it in a casserole dish with some slices of sharp cheddar cheese, dusting each layer with a little flour. Then add milk until you can just see it under the top layer of noodles and cheese. If you want a little extra "crust" for the dish, crumble Saltines on the top. Cover the dish and bake it until the cheese is melted, remove the cover and put the dish back in the oven until the top is golden brown. Done!

My wife and I like to add chopped onions and chilies to our mac'n'cheese, too.
 
  • #3,010
nismaratwork said:
That sounds great, and lobster was undoubtedly in the first thanksgiving, unlike turkey. Still, gimme dat bird! :biggrin:
I watched the history of thanksgiving on the history channel last night. I thought I knew all of the myths. Seems that the indians were not invited to come dine. The stupid pilgrims had made a show of power and the indians decided something needed to be done, so 90 of them descended on the pilgrims who happened to be having one of their festive dinners. Long story short, the meeting was peaceful and the indians went and killed 5 deer which they added to the dinner. All of this is from the only written eye witness account of the non-event.
 

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