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BS: Recipes - what are we eating?

BobL 24 Jul 19 - 02:42 AM
Charmion 23 Jul 19 - 10:24 AM
Mrrzy 23 Jul 19 - 10:05 AM
Steve Shaw 22 Jul 19 - 07:36 PM
Stilly River Sage 22 Jul 19 - 05:21 PM
Steve Shaw 22 Jul 19 - 04:32 PM
Mrrzy 22 Jul 19 - 01:41 PM
Stilly River Sage 22 Jul 19 - 12:47 PM
punkfolkrocker 22 Jul 19 - 12:32 PM
Steve Shaw 22 Jul 19 - 11:59 AM
Thompson 22 Jul 19 - 11:32 AM
Steve Shaw 22 Jul 19 - 10:09 AM
Charmion 22 Jul 19 - 09:43 AM
Steve Shaw 22 Jul 19 - 06:05 AM
BobL 22 Jul 19 - 03:43 AM
Steve Shaw 21 Jul 19 - 05:44 PM
Stilly River Sage 21 Jul 19 - 03:03 PM
Steve Shaw 21 Jul 19 - 02:58 PM
Steve Shaw 21 Jul 19 - 02:25 PM
Thompson 21 Jul 19 - 02:24 PM
Thompson 21 Jul 19 - 02:22 PM
Bonzo3legs 21 Jul 19 - 12:42 PM
Steve Shaw 21 Jul 19 - 12:06 PM
Jon Freeman 21 Jul 19 - 11:22 AM
Stilly River Sage 21 Jul 19 - 11:16 AM
Steve Shaw 21 Jul 19 - 05:44 AM
Thompson 21 Jul 19 - 02:30 AM
Bonzo3legs 20 Jul 19 - 12:36 PM
Stilly River Sage 20 Jul 19 - 09:47 AM
leeneia 19 Jul 19 - 12:22 PM
Mrrzy 18 Jul 19 - 06:23 PM
Stilly River Sage 18 Jul 19 - 04:30 PM
Charmion 18 Jul 19 - 01:32 PM
Stilly River Sage 18 Jul 19 - 11:02 AM
Stilly River Sage 17 Jul 19 - 02:08 PM
Mrrzy 16 Jul 19 - 03:17 PM
Stilly River Sage 16 Jul 19 - 11:17 AM
Jon Freeman 16 Jul 19 - 11:08 AM
Mrrzy 16 Jul 19 - 10:53 AM
Charmion 16 Jul 19 - 10:33 AM
Stilly River Sage 15 Jul 19 - 09:40 PM
Charmion 13 Jul 19 - 01:56 PM
Steve Shaw 13 Jul 19 - 12:44 PM
leeneia 12 Jul 19 - 02:24 PM
Stilly River Sage 12 Jul 19 - 10:55 AM
Dave Hanson 12 Jul 19 - 10:12 AM
Charmion 12 Jul 19 - 10:03 AM
Mrrzy 12 Jul 19 - 09:03 AM
Charmion 12 Jul 19 - 07:59 AM
Big Al Whittle 10 Jul 19 - 02:31 AM
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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 24 Jul 19 - 02:42 AM

The "Clean hand, messy hand" method can come in useful, in my case usually when jointing a chicken.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Jul 19 - 10:24 AM

I spent a bunch of years working in hospitals, so I developed a bit of a thing about keeping my hands clean. Also, I'm the person who cleans everything in this house, and I'm keenly aware of how often one is interrupted when up to the elbows in something really messy -- Sod's Law is always at work. Consequently, I'm not crazy about hand-mixing wet and/or sticky foods, preferring to use a silicone spatula. For tossing salad, I have a pair of large, long-handled serving spoons. They work just fine.

I'm not shy about kneading bread or cleaning a fish, so it's not a phobia or nothin'.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Jul 19 - 10:05 AM

I have salad servers-tossers that work- but most definitely don't.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 07:36 PM

You are intimately touching the food that you're about to cook and give people. Won't it be so much better for your caresses? What's more erotic than that!

Well, I can think of....


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Jul 19 - 05:21 PM

I'm not hands-on quite so much, but a friend taught me that trick for making baking powder biscuits, and I also do that for pie crust. It breaks the butter into the flour perfectly, better than a wire pastry blender.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 04:32 PM

I just love getting my hands into food. Much better than stirring with spoons, etc. I make huge amounts of stuffing for freezing. Get yer hands in there! You can make far better burgers if you do the mix by hand. You get the feel of gently combining and forming by hand without crushing. Tossing a salad? Only hands will do a proper job! If I need to squidge canned plum tomatoes, my hands are by far the best tools. Squeeze a lemon through your fingers to catch the pips. You can even separate egg yolks and whites through your fingers. A fish pie mix is best when you get your hands in there. If I'm doing stuffed jacket potatoes with cheese, only your hands can get the blend right. Enjoy your cooking!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Jul 19 - 01:41 PM

I did not see an answer but wet hand dry hand is, use one hand to dip in milk/egg and the other hand for flour etc. Keeps your hand(s) from getting all eggy/floury. I am bad at this technique as I forget in the middle and just use my right hand which ends up looking as if it needs to be fried... Also this is for dipping multiple things; if it's just one thing, who cares.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Jul 19 - 12:47 PM

I don't eat bacon often enough to go through the package before it gets old, so I buy it and re-wrap it in plastic wrap, two slices at a time. I suppose I could freeze it on waxed paper first then put it in a single container (for the person bound to protest the use of so much plastic.) I get the thick-sliced variety so that's enough to go with eggs or to break and fit onto a sandwich that benefits from bacon.


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Subject: RE: BS: Recipes - what are we eating?
From: punkfolkrocker
Date: 22 Jul 19 - 12:32 PM

"what are we eating? give peas a chance..."...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 11:59 AM

Buy some salad spuds such as Charlotte or Nicola. Cut them into wedges. Don't peel. Par-boil in well-salted water for seven minutes then drain in a sieve. Let them dry off for a minute then return to the pan and rough them up, as with roasties. Put on an oven tray and coat with groundnut oil. They need about 20 minutes in a very hot oven, around 230C. Turn them around just once. Better by miles than any oven chips you can buy in shops and a healthy way to eat spuds as they don't take up too much oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 22 Jul 19 - 11:32 AM

I've never tried (consciously) oven chips before, but on a lone night last week got oven sweet potato chips in Aldi. They were ace!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 10:09 AM

We eat lots of fish but I won't buy farmed fish of any kind. A couple of weeks ago we had black bream from our local fishmonger. Several times in the spring we had dabs. All lovely. Anything I've never tried before gets fried in butter, as with sockeye salmon fillets, which never fails. A very good fish for the barbie is John Dory. I get the fishmonger to render the beasts into two skin-on fillets which I grill with the two halves put back together. I do like to taste the actual fish so I never overdo the marinade/baste. Maybe a bit of olive oil and a squeeze of a lemon and a whiff of garlic. Only a whiff. Maybe a sprinkling of fresh thyme leaves. I season it just before cooking. Delicate fish on the barbie can go on one of those perforated alumin(i)um trays. I think the best way to cook a thick piece of fillet, something like hake, cod, haddock or pollack, skin on, is to open-bake it, well basted, skin side down, on your oven tray just after you've done your oven chips, which you keep warm after decanting on to another tray. Getting the timing right is always fun, but better slightly underdone than overdone. Skinless and boneless fillets can go in the oven wrapped in foil with some butter and salt, or poached on top in milk. The latter is very nice with mashed potato, green beans and parsley sauce, which I make using Delia's all-in-one method. Easy enough.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Jul 19 - 09:43 AM

Funny, as I get older I've rather gone off bacon, at least as a breakfast item. My stomach wants a gentle introduction to the day, and bacon is a bit abrupt. An orange and a bowl of muesli is about my limit, plus coffee.

The other day, I bought a couple of trout fillets at the supermarket, on special. They were a bit on the thin side, and just a shade too long to fit in our larger non-stick skillet, so I put them under the broiler.

Gas-fired cookers sold in Canada traditionally did not have broilers, so I never developed that skill. But then we renovated our kitchen and bought an up-to-the-minute cooker with a broiling burner, and now I'm having regular flashes of the culinary obvious.

So the fish fillets. I laid them skin-side-down on a cookie sheet, sprinkled them with a comparatively subtle barbecue rub (supermarket trout needs all the help it can get, such as a tasty crust), and very gently misted them with olive oil from a spray bottle so they would not dry out. Then I popped them under the broiler for maybe seven minutes. No turning.

Effing delicious.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 06:05 AM

If you have any bacon fat! I have bacon butties but for some reason I seldom cook bacon and eggs at the same time. Could be because I have this predilection for the occasional all-day full-works breakfast in The Lounge when I visit my daughter in Truro. Can't have heart-attack-on-a-plate TOO often! But I concur...


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 22 Jul 19 - 03:43 AM

Eggs? Bacon fat!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 05:44 PM

I think it comes down to flavour. In Italian cookery I want olive oil, or butter if it's a northern Italy recipe. For really hot frying, an oil that doesn't easily smoke. I'm happy with groundnut oil but I'm sure there are others. I've tried the received-wisdom method of frying eggs in an olive oil/butter mixture. But with eggs I want butter, and, once I remove the eggs to a warm plate I can quickly whack up the heat and use the residual butter to fry my bread, on to which I can then dump my eggs. Breakfast in four minutes flat. My God, it's good...

Pancakes, butter. Nothing else will do for me. As for fish, some olive oil is a bit too assertive for delicate fish flavours. I tend to use butter. Jayz, I love butter.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Jul 19 - 03:03 PM

Steve, I wouldn't use that much olive oil to fry the eggplant, just like I don't use it if I'm breading and frying fish. It uses too much of it. Corn oil is cheaper for that kind of use.

If I'm frying eggs or cooking pancakes or just about anything that just requires a splash of oil, then I do cook in olive oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 02:58 PM

I'm fruity enough, a little ripe perhaps, but blue? Don't tempt me...!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 02:25 PM

Bought pasta sauces are generally claggy and terrible overcooked mush. Make your own!


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:24 PM

Oh, and that church gate? Something old will be some aged cheese, something new a fruity little prosecco, something borrowed, perhaps a particularly nice traybake, and something blue…?


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:22 PM

What is wet hand dry hand?


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 21 Jul 19 - 12:42 PM

Sainsburys delivered a vegan pasta source last week, not ordered by us I might add, and I have never tasted anything so vile in all my life.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 12:06 PM

Funny you should say that about olive oil. In this weekend's Guardian Rachel Roddy, one of my very favourite writers on Italian food, blows the myth that you shouldn't cook with olive oil right out of the water (sorry, Maggie!). For years now I've kept two types of extra virgin olive oil in the house, one of them usually the bog-standard Napolina/Berio type and the other a superior Tuscan oil. The first is used for most of my cooking and the second for salad dressings and sprinkling on pizza or pasta dishes at the end. Only ever extra virgin. I won't use the over-refined non-virgin stuff. The only rule is to avoid letting the oil smoke, so stand with it and go gently. If I need really hot oil, say for frying a steak or for making my oven chips, I use groundnut oil, which has a high smoke point and a neutral flavour. Eggs and salmon are fried only in butter in my house. That's about the extent of my frying armoury. If I'm making a soffritto or if I'm sautéing sliced garlic and dried chilli flakes at the start of making a pasta sauce, for arrabbiata for example, a good trick is to put the garlic and chilli flakes, or the chopped veg, into the pan of cold oil. You can do that hours in advance if you stir it around a bit. We purists who make life tough by refusing to mince garlic save time later by doing that. Usually, you can then make your sauce in the time it takes to get the pasta al dente. An unspoken rule of Italian cooking in any case is to never leave the kitchen while the pasta is boiling. And always save a bit of pasta water when you drain, in case the sauce needs loosening.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 21 Jul 19 - 11:22 AM

I prefer our home grown aubergines when we have them. I choose a small variety called Hansel. I usually pick them at about 3 – 4 inches long.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Jul 19 - 11:16 AM

I know people eat the skin, but I never do, it seems to have a bitter taste. If I'm cooking a homegrown eggplant (none in the yard this year - the garden is a hot mess) I don't bother with the salt and sit and rinse step because I don't let them grow huge, I pick them around 12 to 16 ounces.

If you're making babaghanouj, then roast them in a medium oven (350 - 375) for 45 minutes to an hour until you can see the skin starting to slip. Sometimes they'll burst (warning!) but usually once they've baked enough you can pierce it and start pulling and the skin will slip off. Do your mashing and add ingredients from there.

If you're making eggplant Parmesan, peel it, leave them in a bowl of water, and take them from there to a plate of white flour then a bowl of egg then a plate of seasoned bread crumbs, using the "wet hand, dry hand" approach. I thought I'd invented that myself, but it seems some of those cooks on TV talk about it also. :)

Use shallow corn oil (1/2 inch) and add a generous pat of butter for great flavor. As much as I love olive oil, it isn't for frying.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 05:44 AM

Good heavens, you really know how to charm a chap! :-). See you at the church gate...

I've got nothing against bought stuff every now and again. I cheated with some lasagne last week by using cheap jars of M&S bechamel instead of making my own, and I've just devoured three Warburtons crumpets for breakfast. I did buy some shop burgers and "chicken flatties" for an emergency barbecue last week and was very disappointed with both. Short cuts don't always do the trick. Ready meals are nearly always terrible but I make an exception for M&S moussaka, which is very nice with a bit of salad and garlic bread.

As for aubergines/egg plants, they consistently defeat me. They always look great and feel plump, but I can never seem to get the skins tender enough to eat. And there's so much conflicting advice as whether to salt or not, how to oil them... Last September we found a taverna on Kefalonia that served gorgeous wafer-thin battered aubergine slices deep-fried. I put about ten pounds on that week.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:30 AM

I want Steve Shaw for a wife. Though I'd be in trouble when he caught me sneakily crushing garlic. Wait - what am i saying? Would I ever cook with Steve for a wife? No, I'd be out gathering roses to present to him!

Leeneia, thanks so much for the handy tip about cutting meat in strips with the kitchen shears!

Do people have any tips on cooking aubergines? I imagine myself like Nero, sending the legions toiling across Africa, Palestine, Judea, Spain and Italy with amphorae of oil enough to supply me every time I cook an aubergine.

We're increasingly skipping meat on various days; Steve will flinch, but I love Aldi's vegan bangers (cauliflower- or pepper-based).


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 20 Jul 19 - 12:36 PM

Friday night desert is Vanilla Swedish Glace ice cream with a sticky toffee or blueberry muffin!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Jul 19 - 09:47 AM

I cooked ahead for breakfast this week by making a batch of buttermilk pancakes, then freezing them two at a time. They're better if they defrost on their own, then 30 seconds in the microwave. I know, for purists this is probably an abomination, but homemade warmed over is better than anything you can buy (horrors!) but it's a quick way to pamper myself. I'll make more soon to use up the rest of the buttermilk.

Often buttermilk is sold in quart or half-gallon containers that means all but a cup or two goes to waste. There is a local high-end grocery that has a pint bottle. It isn't my favorite brand, but it is package for my kind of use. (I prefer to buy cultured dairy products without gelatin, guar gum, etc. I want it cultured to reach the proper consistency and without the various additives.)


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 19 Jul 19 - 12:22 PM

I have a new cooking approach that saves energy. My energy. When I bring home a package of meat, I cook it all, freeze it in portions, and finish prep on the day we eat.

Recntly I bought a package of pork steak. The DH grilled it all over a wood fire. That night, we had the pork steak, corn on the cob and cole slow. (There's a hot-weather menu for you.)

Two weeks later, we used some for Grampa's Pork and Beans. Cut the pork steak into strips. (Kitchen shears work well for this.) Flavor a jar of B&M beans with onions, ketchup and maybe brown sugar. Add the pork and heat gently.

One day I thought, why not be more natural and add real tomatoes instead of ketchup? The DH was so upset, you would have thought I had given his puppy away. Now I let him flavor the pork and beans himself.

A couple more weeks passed. We had the pork with an Indonesian flavor. Sizzled the strips with onion, made a sauce with peanut butter, lime juice, soy sauce, garlic, ginger root, black pepper. Served with fried sweet potato, avocado, salad.

I get tried a lot. I find that cooking meals in steps this way makes mealtime more fun.

When I cook pasta, I cook the whole package, eat some and freeze some in plastic bags. It is so much easier to pull out the package and heat it with the sauce than to cook up a small batch from scratch.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Jul 19 - 06:23 PM

Hot soup (spicy hot and temperature hot) is my go-to hot weather food.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Jul 19 - 04:30 PM

I like chef's salads - the combination of a lot of ingredients on top of a bed of torn or chopped lettuce. It usually involves at least one form of julienne-type cut up meat (ham and chicken are my favorites), chopped green onion, grated (using the big holes for long strips) cheese, and around the outer rim alternating segments (depending on the size of the tomato) of tomato and halved hard boiled eggs. Usually one or two tomatoes and two boiled eggs. I have a mix of sesame seed, pepitas, sunflower seeds and sliced almonds called "Tours mix" that is roasted briefly then stored in the fridge for salads. Zesty Italian goes on top. Yes, I know, store bought, but it is pretty good.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 18 Jul 19 - 01:32 PM

Pasta, with fresh tomato sauce. It involves a fair amount of boiling and simmering, but it's light and savory.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Jul 19 - 11:02 AM

So what are you all eating when the weather is really hot?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Jul 19 - 02:08 PM

My first batch was in longer than needed—because this is a fairly lean salmon it dried out and is a little jerky-like. The next batch spent only about 3 hours in the smoker and is perfect and quite moist. Another batch is in now, and I have one more scheduled for the day. I smell like fish for some reason.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jul 19 - 03:17 PM

Last year at the beach I suddenly found that I had eaten the last shrimp I ever wanted to.
I got over it. Off to beach tomorrow! Yum!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Jul 19 - 11:17 AM

Jon, I found some Lean Cuisine Chile Lime Chicken with rice frozen meals at my local discount grocery (2 for $3) and loaded up as long as they had them. I figure $1.50 for a 250 calorie lunch or dinner is pretty good, and they were actually quite good. Up until this point I never bothered with frozen meals. Now I glance into that frozen food section to see if anything interesting turns up.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 16 Jul 19 - 11:08 AM

Wiltshire Farms tonight as neither mum or I (both had bad nights and a few daytime things to deal with) feel like cooking. These frozen meals aren’t brilliant but pretty acceptable all the same and I think are used a fair bit particularly amongst elderly and other groups that might find cooking difficult. We order 10 meals at a time and that stock probably lasts a month and I suppose we regard them as a useful standby.

Hopefully I’ll do a Quorn mince “cottage pie” tomorrow.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jul 19 - 10:53 AM

You can go with a friend, Charmion. I do that every coupla years. And echalion is a great word. Makes me think of the onion knight... A shallot escutcheon. On a stallion.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Jul 19 - 10:33 AM

Wow, SRS. Bounty indeed. We don't have a Costco membership, mostly because I find the place profoundly intimidating, but occasionally I regret that policy.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Jul 19 - 09:40 PM

Copper River salmon - sockeye salmon from a particular river drainage in Alaska. They're running now, so get them while you can. A rich red meat, and usually very expensive. It came in today at Costco for a modest $12 a pound, so I bought a couple for myself, called my ex and bought a couple for him and tomorrow I'll get two for my daughter and one for a friend. They're about 2.5 - 3.0 pounds per package. I have three fillets cut into pieces and brining overnight. I'll smoke them tomorrow. And my ex will use the same brine for overnight tomorrow and I'll smoke his on Wednesday. Repeat for daughter. Friend wants to freeze what she can't eat.

The high end grocery store up the road will have the larger fish whole or in larger fillets, and it will be half again or double the price per pound. I wish Costco had the larger fillets, you really get the good fat flavor out of those.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Jul 19 - 01:56 PM

Thanks, Steve. I’ll try that next week.

Echalions are unknown to me, at least by that name, but I have noticed that the shallots sold around here are much bigger and longer than shallots (échallottes) we’re back in the day. Maybe what Sobey’s Is peddling as shallots are actually the other thing.

Dave H’s point about Chinese sauces is spot on. There’s the real stuff, and then there’s the imitation made for non-Asian Americans and Canadians who want to believe they’re cooking a bit on the wild side without running any risk of an unfamiliar flavour. I find that a good way to identify the real stuff is to look for Chinese or Japanese characters on the label. Fortunately, North American cuisine has integrated enough Asian dishes that a basic range of real Chinese, Indian and Japanese ingredients is available in most supermarkets, alongside the fake sugary American version.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Jul 19 - 12:44 PM

Banana shallots are also called echalions. They're bigger then typical shallots and are elongated. The traybake chicken idea comes from Nigella's book How To Eat. She puts everything in at the start. I found that if I do that the peppers and garlic cloves burn. That's why I delay putting them in for the first 15 minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 12 Jul 19 - 02:24 PM

Long ago, the newspaper had a recipe for Alabama white sauce. It's delicious on chicken. Some people use lots of ingredients, including hot sauce, but I don't.

Roast, saute or grill some chicken
Mix the following:

one-half cup good mayonnaise (serves 2-3 people)
about 4 tsp apple-cider vinegar
12-15 grindings of black pepper
Stir till smooth. Consistency should be that of gravy.

Serve the chicken and spoon the Alabama white sauce over it.

Since measuring mayonnaise in a measuring cup is a pain, I just take a big spoon and eyeball approx half cup. After that, amounts are a judgment call. Cooks here can handle it.

We had this on the 4th of July with a tossed salad and carrots with butter and ginger. Watermelon for dessert.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Jul 19 - 10:55 AM

The tomato plants in my yard are large but producing zero, so I bought some "vine ripe" tomatoes a while back. Didn't get around to using them all for slicing, so now they're simmering for sauce. And I realize this is a summer smell I've missed - cooking tomatoes as I prepare for canning.

The grapes across the road survived the clear-cut by bulldozer, but they're still not ripe. It's a late year for them, mostly because of the overcast and extra rain. They're usually ready around the Fourth of July. I make mustang grape jelly, and the house smells wonderful with the steam juicer perking away.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 12 Jul 19 - 10:12 AM

I buy Pakistani/Indian ingrediants at the Halal Supermarket in Bradford and Chinese ingrediants at the Chinese Supermarket in Leed, NEVER EVER buy British supermarket oriental sauces [ Tesco etc ] I once ran out of preserved black beans so to save a trip to Leeds I got a sachet of black bean sauce from Tesco's, it tasted like it was made with 4 ounces of sugar in it, bloody awful, so sickly sweet it was unpalatable to me.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jul 19 - 10:03 AM

Why not, Mrrzy? With enough olive oil, most anything will roast nicely.

Stronger-tasting members of the cabbage family might not be so successful, however — oh, wait. Perhaps Brussels sprouts?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Jul 19 - 09:03 AM

That sounds great, with all that garlic. Would be good with cauliflower, ya think?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jul 19 - 07:59 AM

Steve, that sheet-pan chicken thing looks like a cousin to half a dozen recipes in any given Jamie Oliver collection. I make it without the slices of red pepper; next time, I'll toss those in, too. Roasted red pepper is always good. (Except, of course, when I burn it a bit too much. But hey.)

Yes, shallots are onions, but they taste slightly different from yellow onions, and they caramelize faster -- presumably because they are sweeter. I like the combined effect, which I'm sure is lost on others. YMMV. By the way, what's a banana shallot? I have never seen anything of that name in an Ontario supermarket.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 10 Jul 19 - 02:31 AM

The thing I never understand about Italian cooking is those sachets of pasta they sell in the supermarket. They all reputedly have things in them that I like - but I can never taste what its supposed to be.

I have a friend who lived in Italy a number of years and she eats the sachets with a bit of olive oil.

Mind you, she is a weird cook - she made me a fish pie once and I swear to God, I reckon there was maybe one fish finger in the whole bloody thing.

That lasagne thing in Goodfellas that they did in prison looked good.


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