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BS: Recipes - what are we eating?

Charmion 06 Sep 19 - 12:27 PM
Stilly River Sage 06 Sep 19 - 12:24 PM
Jon Freeman 06 Sep 19 - 12:08 PM
Stilly River Sage 05 Sep 19 - 04:58 PM
Dave Hanson 05 Sep 19 - 02:39 PM
Charmion 05 Sep 19 - 11:47 AM
Steve Shaw 04 Sep 19 - 05:46 AM
Mrrzy 03 Sep 19 - 09:35 PM
Stilly River Sage 03 Sep 19 - 09:32 PM
Steve Shaw 03 Sep 19 - 07:02 PM
Charmion 03 Sep 19 - 04:20 PM
Steve Shaw 03 Sep 19 - 01:18 PM
Charmion 03 Sep 19 - 10:10 AM
Raggytash 02 Sep 19 - 01:59 PM
Jon Freeman 02 Sep 19 - 11:28 AM
Stilly River Sage 01 Sep 19 - 11:43 PM
Steve Shaw 01 Sep 19 - 02:42 PM
Stilly River Sage 01 Sep 19 - 02:24 PM
Jon Freeman 01 Sep 19 - 10:58 AM
Steve Shaw 01 Sep 19 - 10:27 AM
Stilly River Sage 01 Sep 19 - 10:06 AM
Stilly River Sage 01 Sep 19 - 09:57 AM
Jon Freeman 01 Sep 19 - 08:15 AM
Steve Shaw 31 Aug 19 - 12:26 PM
Steve Shaw 30 Aug 19 - 06:21 PM
Stilly River Sage 30 Aug 19 - 01:29 PM
Neil D 29 Aug 19 - 04:01 PM
Steve Shaw 29 Aug 19 - 04:27 AM
BobL 29 Aug 19 - 03:47 AM
Steve Shaw 28 Aug 19 - 08:06 PM
Charmion 28 Aug 19 - 07:46 PM
Mrrzy 28 Aug 19 - 03:29 PM
Stilly River Sage 28 Aug 19 - 12:59 PM
Mrrzy 28 Aug 19 - 12:44 PM
Steve Shaw 28 Aug 19 - 10:40 AM
Charmion 28 Aug 19 - 09:54 AM
Steve Shaw 27 Aug 19 - 07:46 PM
Stilly River Sage 27 Aug 19 - 07:29 PM
Steve Shaw 27 Aug 19 - 05:03 PM
Steve Shaw 26 Aug 19 - 07:20 PM
Stilly River Sage 26 Aug 19 - 06:43 PM
Steve Shaw 24 Aug 19 - 04:44 AM
Steve Shaw 24 Aug 19 - 04:36 AM
leeneia 23 Aug 19 - 11:03 AM
Stilly River Sage 22 Aug 19 - 10:43 PM
Mrrzy 22 Aug 19 - 10:42 PM
Steve Shaw 22 Aug 19 - 08:34 PM
Charmion 22 Aug 19 - 07:19 PM
Steve Shaw 22 Aug 19 - 06:28 PM
Charmion 22 Aug 19 - 09:39 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Sep 19 - 12:27 PM

Jon Freeman, you will have soggy-bottom problems any time you put raw tomatoes -- or, indeed, any other fruit -- into a pastry case without something to either absorb or thicken the juice. Tapioca does the job nicely with berries, stone fruit, apples or pears, but I've never tried to put tomatoes in a pie (other than pizza) so that one's a bit of a poser for me. Perhaps a tablespoon of seasoned flour would work ... or just live with the sog, since it tastes good.

Major kudos for extempore cookery, though.

Can something be a flan if it doesn't involve custard? Colour me Canadian, and consequently ignorant.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Sep 19 - 12:24 PM

Over the last couple of years I've been making quiche in a non-stick bundt pan instead of a pie pan with a crust. It comes out great, was gluten free when I was avoiding such things, and looks really pretty. (We dish it out of the pan, we don't turn it out.)


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Sep 19 - 12:08 PM

I got today’s tea, an attempt at a flan, a bit wrong. I don’t think I baked the case I made first from frozen pastry long enough and perhaps my filling (sliced shallots and mushrooms softened in the pan, a bit of lemon thyme, some of our salad tomatoes sliced added uncooked and topped with a cheese sauce) was a bit wet. It looked good coming out of the oven and tasted nice but was spoiled a bit by the pastry having a soggy bottom.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Sep 19 - 04:58 PM

Today my daughter was describing a grilled or fried cauliflower with tahini sauce that she's enjoyed recently. That sounds like a great way to eat it, and I have a recipe to test. I will report back.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 05 Sep 19 - 02:39 PM

Remember Charmion, growing OLD is compusory, growing up is optional.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Sep 19 - 11:47 AM

Unfortunately, Steve, that oven method works only with sticky sauce. Dry-rub technique means barbecue all the way, with all the nuisance pertinent thereto, but the results are GREAT.

I have also heard of pre-cooking ribs in an electric pressure-cooker, such as the Instant Pot, and finishing them under the broiler with a coating of the aforementioned sticky sauce. I'm not sure it's worth the trouble -- the photographs posted on Facebook by fanatic Ipotheads look kinda grim to me -- but there is a large segment of the North American population that considers pork ribs just one step short of ambrosia. I'll leave the pressure-cooked version to them.

Last night we dined out at one of Stratford's better eateries to celebrate my birthday (I turned 65 yesterday and am still slightly stunned at the very thought). For the first time in recorded history, I turned down not only the six-course tasting menu but also the port and the post-prandial brandy in favour of a clear head and co-operative digestive system in the morning. (It worked.) Himself was gobsmacked, and was still shaking his head when we got home. Sad to say, I might finally be growing up a little.

Tonight's supper is baked fish with wax beans and sliced tomatoes. Earth has not anything to show more fair than an Ontario tomato in the last couple of weeks before the first frost.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Sep 19 - 05:46 AM

I think tightly-wrapped in foil and very slow-cooked is well worth a try. I've only done it the once and we had lovely, tender meat falling off the bone: just a few minutes on the barbie at the end. You can do the oven-cooking part well in advance too, then all your mates at the barbecue will think you're a genius.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Sep 19 - 09:35 PM

I have found oven-cooked ribs have a preferable texture to me if cooked dry then slathered at the end, say, last 15-20 mn.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Sep 19 - 09:32 PM

My parents had an oven version of ribs that was very good, it was a specialty Dad cooked for some of the Song Circle meetings held at his house. I wonder if I have a copy of that recipe somewhere? (They were divorced in 1970 but had joint custody of that recipe.) Now I'll have to go poke around in the cook books and boxed files I have from their houses.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 07:02 PM

Heartily agreed. I have this strange historical agreement, lost in the mists of time, whereby I have TWO propane cylinders at any one time within my contract, therefore I can't run out of gas.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Sep 19 - 04:20 PM

Our barbecue uses gas from the house supply, by way of an outside tap. It is an almost unspeakably better arrangement than the bottled kind, which always gives out at the most inconvenient time.

The sticky sauce version of pork ribs is most common in Canada, but once I had tried the dry rub technique I could never go back. It’s less messy, and far less likely to scorch.

That said, I never turn up my nose at barbecued ribs, however they’re dressed. That would be beyond foolish.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 01:18 PM

I cooked my last lot of ribs, in their marinade (which must have something in it that will go sweet and sticky), wrapped tightly in foil in a very low oven for about two and a half hours, then barbecued them fairly gently for a few minutes, with a bit of baste that I'd reserved. They were grand, and I saved money by not using all that barbecue gas! They do need long, slow cooking, whatever you do.


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

I think I'm due a change in dietary tone, and the postings about South Asian-style grub are giving me ideas.

The other day I did pork ribs, and my digestion is still a little stunned from the experience. Himself asserts that my ribs are "the best", but if we ate them more often bad things would happen.

But they are very delicious.

This recipe requires an entire pig's worth of back ribs and a barbecue. I have a gas-fired one.

Lay out the racks of ribs on a large platter or tray, and pat them dry. Using a shaker and the back of a spoon, rub into every surface the following mixture:

1/4 cup sweet red paprika
1 1/2 tablespoons freshly ground black pepper (this is tiresome)
1 1/2 tablespoons packed dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

Let the ribs sit for a while: an hour or two on the counter, or up to eight hours in the refrigerator. (Who has that much space in their refrigerator? Not I.)

When it's time to cook, set up the barbecue with a large pan under the grill, laid on the tiles that cover the burners. Edge the pan over to one side and fill it with water. In the space beside the pan set a smoker, which in my case is a half-open packet of aluminum foil containing wet wood chips. Light the barbecue, close the lid, and heat it until the first puffs of smoke appear.

Then lay the racks of ribs on the grill and turn down the gas as low as it will go. Depending on the efficiency of your barbecue, you may choose to turn off one burner completely -- not the one under your smoker. Go away and leave it be.

At this point, make the vinegar-based "mop sauce" that is essential to this style of barbecue. This sauce consists of either a large spoonful of American-style ballpark mustard and about a teaspoon of salt, or a spoonful of the spice mix, dissolved in about half a cup of cider vinegar.

When the ribs have been cooking for about an hour, take a small mop or pastry brush (I have a silicone one that does the job perfectly) and slop the mop sauce over the ribs. Cook for about half an hour longer, until you see the meat pulled away from the ends of the bones.

To serve, lift the racks off the barbecue and lay them on a platter or board. You can bring them to the table whole, for maximum effect, or cut the racks in half. I prefer to cut all the bones free so the diners can eat as many or as few as they want.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 02 Sep 19 - 01:59 PM

Murghi Badami tonight. Just need to add a touch of cream and a tad of butter, served with various accompniaments, flat bread, lime pickle, mango chutney etc .............


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 02 Sep 19 - 11:28 AM

Porridge, for which Flahavan’s is chosen, is a quite popular winter breakfast food for my parents. At the moment though, dad is on Weetabix and mum on Mini Shreddies. Jordans Original Crunchy was once a favourite of mine but I don’t have the teeth for the stuff or the breakfast appetite at least not usually – if I was (almost never) away and someone offered me a cooked bacon and sausage meal I’d likely jump at it...


Made another aubergine mess the other day. This time a bit of stock and basil together with sweet pepper and courgette..


I’ve got (and it’s probably my lot) about a guess of 3lb of Roma plumb tomatoes coming up to ripe. Not sure yet whether they will become a soup or a ketchup.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 11:43 PM

As close as I get to rabbit food is cooking oatmeal for breakfast. Slow cooking, in a small crockpot so it's creamy. I use Old Fashioned rolled oats or steel cut (Irish) oats. And add raisins or cut up figs or cut up dates.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 02:42 PM

How odd that, despite the planetary gulf between us, we both relish cheddar cheese from the same dairy. Also, for the record Mrs Steve makes banana loaves all the time, and we freeze them too. I'll pass on the tip for breakfast but I fear we'll be sticking to that "healthy" rabbit food with wood dust in the bottom of every box that goes by the name "muesli..." :-(


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 02:24 PM

They only deliver to England and Wales, but I think the fact that they show the Coastal cheese in the wrapper means they load it up and send it abroad. That's the same wrapper we get here. That producer has some very nice varieties - I hope you all enjoy sampling them! That ballcap looks nice, but it is a bit pricey, though they say they ship free.

Costco buys things in bulk to sell in their warehouse clubs and they don't buy every brand that's out there, they try to get the best value for what they charge and this cheese is (so far) always in stock. That can't be said about everything they carry.

Two small loaves of banana bread are in the oven since I had three very large bananas one step away from the compost and I already have at least three pints of frozen bananas already. I'll freeze one of these and use the other for breakfast for a couple of days. A slightly warmed up slice of banana nut bread with a cuppa tea is a very nice way to start the day.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 10:58 AM

It's available from their online shop

It's one I'd considered trying if (not yet done...) also ordering a bit of the Cave Aged Cheddar.

(A small order of 2 or 3 online makes more sense to me with our transport limitations than say trying to get to Aylsham M&S).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 10:27 AM

Well whaddya know, SRS: your Rugged Coastal is made at the same dairy, Ford Farm, as our very favourite cheddar, Wookey Hole cave-aged. I don't recall seeing it anywhere but I'll be looking out for it from now on.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 10:06 AM

Steve and Jon, my favorite sharp cheddar is a UK import they sell in the Costco warehouse club here. Coastal Rugged Mature English Cheddar Cheese. Even better than this is one of the aged blond cheddars that comes out of the Ag school at Washington State University. Cougar Gold is my favorite. Since it's so hot here right now they let you know they won't ship until it's cooler weather.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 09:57 AM

There is a long-lived cooking show on Public Television here in the US called Cooks Country and it's companion America Test Kitchen. They ditched the host who established the program a few years ago; too bad. But they still make some pretty interesting dishes, and on a repeat program yesterday they did a pretty interesting Eastern North Carolina Fish Stew.

I logged in to the free part of the site but this recipe isn't appearing. The description is:

    Locals have loved this hearty, tomatoey, bacon-infused stew for decades. For our version, we staggered the cooking of the onions and potatoes instead of dumping them both in at once. In a handful of tests we found that any mild, firm whitefish worked as long as it was cut into chunks of equal size and added toward the end of cooking. An oddball addition to this dish is poached eggs, which are layered atop the stew and cooked in a covered pot over medium-low heat until silky in texture.


You can set up a free account, and once you're in, try navigating to the recipe via the search box. I couldn't get to the video or recipe I first landed on, I had to log on and search again to get to it, and with a free account I can only see the video. Take notes if you want to try cooking it.

This is the video if you already have an account.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 08:15 AM

Here’s a link to the BBC article.

Drifting a little… Cheese came in briefly in conversation with brother in oz (a bit NE of Brisbane) on his last visit. Apparently he can find some very nice cheese but he’s never managed to find something along the lines of a simple Cheshire.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 Aug 19 - 12:26 PM

Dunno whether you Americans can get the BBC News website (not the TV one), but there's an interesting item on there today entitled "American cheese: does it deserve its bad reputation?"

Because of tariffs it's unlikely that we'll be tasting each other's cheeses any time soon, but I'd be interested to hear your comments about the item and the cheeses mentioned, or not mentioned, therein. Don't worry, it's quite sympathetic!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Aug 19 - 06:21 PM

Must confess that I'm a winter soup man mostly. In summer I've rarely made gazpacho, but I've often made salmorejo, the Andalucian thick tomato bready stuff that's probably more a tapa than a soup, served cold with breadsticks and a topping of chopped hard-boiled egg and scraps of Serrano ham. I'll hang on for colder weather before telling y'all about me hot soups...

But keep making that real stock. Utterly paramount...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Aug 19 - 01:29 PM

We had a respite from summer with a couple of rainy days earlier this week, so I pretended it was back to "cooking weather" and made a batch of turkey stock and later a batch of chicken stock (from the carcass of the rotisserie chicken). The chicken stock will go into the freezer but I'm planning to make a very small batch of turkey soup. Just because it's so long since I've had soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Neil D
Date: 29 Aug 19 - 04:01 PM

My wife just made low-carb turkey schnitzel using breading made from crushed pork rinds and almond flour. This morning I made a sloppy Joe omelet.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 29 Aug 19 - 04:27 AM

They're pretty rare round here, unfortunately. I remember once picking hatfuls of them from hedges in South Wales. They make glorious jam, and the stones all float conveniently to the top in the preserving pan.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 29 Aug 19 - 03:47 AM

Selling damsons? Good grief Steve, they're free for the taking round here (Aylesbury Vale). There were orchards full of them back in the days when their juice was used to dye straw for the Luton hat industry, and they're still to be found a-plenty in the local hedgerows.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 08:06 PM

I've done it quite a lot with raspberries. I love the end-product but no-one else does. So I have a secret personal supply of raspberry gin unmonitored by Mrs Steve... :-)

Damsons are like small, dark plums, about the size of a large cherry tomato, quite tart in the mouth but excellent for jam - and for damson gin or vodka. I use them in the same way as sloes, tiny wild plum-like things that ripen in late autumn on blackthorn bushes. They are very astringent in the mouth but they make superb sloe gin. The general formula is 12 oz pricked sloes or damsons to one 70cl bottle of vodka or gin, along with 6oz sugar (you can always add more later). Keep for at least three months in a wide-necked jar, shaking occasionally, then decant into clean bottles. The cloudy residue looks unattractive but is what I regard as "cook's treat"... you can profitably freeze the fruit for a day or two first, which obviates the need for pricking.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 07:46 PM

Steve, I do that vodka thing with sour cherries or raspberries. Never tried damsons — are they what we call Italian or prune plums?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 03:29 PM

Also check the Italy thread if you aren't hungry enough.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Aug 19 - 12:59 PM

I've never made it, I buy it from a couple of local sources.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 12:44 PM

Ceviche. First attempt yummy but not cevichy, more like a salad with yummy fish in it. Advice?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 10:40 AM

Stumbled across a shop selling damsons this afternoon. I'll prick 12oz of them and put them in a jar containing a bottle of vodka and 6oz sugar. By Christmas I'll have a bottle of beautiful liqueur to wash down the Christmas cake.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 09:54 AM

Tomatoes are in season in Perth County, and therefore cheap, cheap, cheap.

I bought a three-litre punnet of Romas from down the road yesterday, and spent a messy hour rendering them into sauce with oregano and basil from the garden. A heavenly scent permeated the house, bringing Himself out of his study with a distinctly greedy glint in his eye. Pasta for supper, with grated Parm and chorizo, and a green salad on the side.

That batch of tomatoes produced enough sauce for four meals, if I don't let myself at it with a spoon.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 Aug 19 - 07:46 PM

Yep, peanut equals groundnut.

The hardest bit of cooking skin-on fish in the oven is the timing. Tonight, my pollack fillets, which were quite thick, took about nine minutes in a 200C oven. They tell you to test whether the fish is opaque all through and going flaky. That is not easy! Much better slightly underdone, rather than dry and tough because you've lost your nerve. I nearly always get it right these days.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Aug 19 - 07:29 PM

"Groundnut" - would that be peanut on this side of the pond?

I found some pollack buried in the back of the freezer. It won't be as wonderful as yours, but it makes a great breaded and fried fish to go with pan-fried potatoes (cut into chunks and sauteed in olive oil and seasonings), a homemade form of fish and chips.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 Aug 19 - 05:03 PM

Tonight we had line-caught pollack from Bude Bay. Our fishmonger prepared it beautifully for us, fresh as a daisy it was. I made some oven chips from "Jazzy" potatoes (cut into wedges, parboil for eight minutes in salted water, drain well, coat with groundnut oil and bake for 20 minutes in a very hot oven). Meanwhile I made some mushy peas from the frozen Morrison's article, 20 minutes' boiling in sparse water. I basted the skin-on fish fillets in olive oil, lemon juice, fresh thyme and a whiff of garlic, plus seasoning, then baked them open for about nine minutes in the hot oven (turned it down a tad first) on the chip tray (I put the chips on another tray first). Nirvana.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 26 Aug 19 - 07:20 PM

Last night we had a food emergency. I was going to barbecue some rather magnificent cod loins, skin on, but I'd misjudged the amount of time needed for it to thaw. Normally, that wouldn't matter, but I found that pinboning half-frozen cod is impossible without wrecking the fish. I therefore abandoned the fish, returning it to the freezer (discuss...), and we had cheese instead. But what cheese. Aside from the small lump of Mrs Kirkham's Lancashire that we had lying around, we tried a French one that we'd never tried before, namely blue d'Affinois. What a magnificent cheese. With those two to hand, we were in cheese heaven. The d'Affinois is a soft blue, double-cream cheese. You don't need much as it's very rich, but, begod, it's a beauty....


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 26 Aug 19 - 06:43 PM

I've been over to my local one-off gourmet surplus grocery that sells deeply discounted foods, many that came from the grocery store supplier because they weren't sold to the stores, others that are extra after big events (there's a high-end store that does cheese and fish and fruit and chile and other events during the year; the extra ends up here.) I'm concluding a frugal month and the purchases were mostly to restore dwindling supplies of fresh vegetables. I'll be eating a lot of asparagus because I couldn't resist buying two bunches for ten cents each. Green and yellow bell peppers and poblano peppers will be sliced and frozen.

Yesterday I brought home a rotisserie chicken and I'll be using it this week in various dishes - with these fresh peppers the first thing I'll do is pull a breast apart and mix the shreds in with sauteed sliced onions and poblanos for fajitas. I have frozen corn tortillas that will go with those. I top it with some of my thawed homemade guacamole, lebne (works like sour cream) and a few dashes of Tapatio hot sauce.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Aug 19 - 04:44 AM

That was yesterday evening. I started the message last night and finished it this morning. Don't ask... :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Aug 19 - 04:36 AM

We did a very simple barbecue this evening. Very basic, very delicious. The main player was mackerel fillets, three each, quite large. I had to spend half an hour pin-boning the buggers, but it was worth it. I made a baste of lemon juice (fresh lemons or forget it), a squidge of garlic, a sprig of thyme, a dash of Tabasco and, not least, extra virgin oil. We had salad potatoes, cut in half, coated in extra virgin olive oil and seasoned, baked on a tray in a hot oven for half an hour, and cherry tomatoes skewered and done for five minutes on the grill. It was a beautiful evening too. Lit the fire pit and dotted a few citronella tea lights to ward off the mozzies. Bliss.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 23 Aug 19 - 11:03 AM

We have made the cauliflower steaks with olive oil both fried in a skillet and baked in the oven. Both are good.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Aug 19 - 10:43 PM

I've been tempted to put some links at the top of the thread to various recipes posted here, but there are so many that are casual yet actionable descriptions I wouldn't know where to start.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Aug 19 - 10:42 PM

Um, cooking things twice as long as the recipe says usually does result in dry/acrid/burned, in my experience. I have had great experiences with grilled cauliflower steaks, oh do try again. Maybe thinner slices? I'd hate for you to miss out...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Aug 19 - 08:34 PM

Well as you can imagine, Charmion, I possess Marcella's "bible," and as soon as I saw your post I looked up that cauliflower recipe. It will be next on my cauliflower hit-list and I shall report back. I must have posted our favourite Yotam Ottolenghi cauliflower recipe before, the one with chorizo, sliced olives, pumpkin seeds and paprika. I really must get to bed now but I'll post it tomorrow if I haven't already.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Aug 19 - 07:19 PM

Thanks for the report, Steve. I thought it looked too good to be true.

Marcella’s cauliflower — the one where you boil the entire head whole, then smush it up with olive oil, Parmesan, salt and pepper — was such a revelation to me that I’ll never eat it any other way again.

Oh, except for that Madhur Jeffrey recipe where you break a whole cauliflower into florets and cook it in a wok with turmeric and nigella (no kidding!) seed. I could eat the whole thing myself, cooked like that.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Aug 19 - 06:28 PM

I wish to report a culinary failure. I bought a beautiful big cauliflower yesterday for a quid. The weather later on today was unexpectedly benign, so we thought we'd have a barbecue. I found a recipe for barbecued cauliflower steaks. You cut the whole cauliflower into thick vertical slices, baste them with garlicky olive oil and barbecue them gently (I used one of those perforated aluminium trays) for six or seven minutes each side.

Well what a waste of a good cauliflower. Dry, acrid, ruined. And it took twice as long as the recipe said. Binned it. Never again.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Aug 19 - 09:39 AM

I stopped buying margarine when I finally managed to persuade Himself that butter would not take him to an early grave with heart disease. I haven't eaten the stuff myself since I was a child, and my parents bought it because it was cheap.

I must confess that it took me way to long to learn that, with respect to food, "both good and cheap" typically applies only to what's in season where you live, if you're lucky.

Yesterday I went out to Canadian Tire and bought myself a Food Saver vacuum-sealer. This is a gadget that vacuum-packs food for storage in heat-sealed plastic bags. As soon as I brought it home, I set it up in the kitchen and promptly packed up two trays of chicken legs bought on special the day before. This task normally takes a great deal of fiddling around with clingfilm, zipper bags and masking tape, with mediocre results. With the Food Saver, time on task was cut by at least half, with much less accompanying mess. The resulting packages look just like the vacuum-sealed items in the butcher's freezer, and I expect them to be as resistant to damage. Himself tells me that vacuum-sealers are very popular with "preppers" -- the people who think they can survive the Zombie Apocalypse if they only pack away enough freeze-dried soup mix in their basements. I hope the Food Saver is the only thing we have in common ...

All this was brought on by the discovery of a package of chicken parts damaged by freezer burn. I remember that package, an awkward thing of corners and odd angles, and it was a damnable nuisance to wrap. I hope that's my last freezer-burned item. It would also be nice to reduce our holdings of baggies and clingfilm, which I loathe because it can't be recycled and it always twists into useless clumps.


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