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BS: Recipes - what are we eating?

Steve Shaw 20 Oct 20 - 09:29 AM
Mrrzy 20 Oct 20 - 09:07 AM
Thompson 20 Oct 20 - 08:37 AM
Jos 20 Oct 20 - 08:27 AM
Charmion 20 Oct 20 - 08:15 AM
Steve Shaw 20 Oct 20 - 06:57 AM
Steve Shaw 20 Oct 20 - 06:43 AM
JennieG 20 Oct 20 - 12:32 AM
Steve Shaw 19 Oct 20 - 08:14 PM
Steve Shaw 19 Oct 20 - 06:52 PM
Stilly River Sage 19 Oct 20 - 05:34 PM
Donuel 19 Oct 20 - 05:20 PM
Steve Shaw 19 Oct 20 - 04:13 PM
Jos 19 Oct 20 - 03:09 PM
sciencegeek 19 Oct 20 - 01:47 PM
leeneia 19 Oct 20 - 01:13 PM
Donuel 19 Oct 20 - 10:54 AM
Stilly River Sage 19 Oct 20 - 10:27 AM
Thompson 19 Oct 20 - 06:56 AM
Dave Hanson 19 Oct 20 - 02:50 AM
sciencegeek 19 Oct 20 - 02:32 AM
Mrrzy 18 Oct 20 - 10:31 PM
Steve Shaw 18 Oct 20 - 06:27 PM
Stilly River Sage 18 Oct 20 - 02:17 PM
Mrrzy 18 Oct 20 - 09:34 AM
Steve Shaw 18 Oct 20 - 04:24 AM
Jos 18 Oct 20 - 04:23 AM
Steve Shaw 18 Oct 20 - 04:21 AM
Jeri 17 Oct 20 - 08:09 PM
Jeri 17 Oct 20 - 08:07 PM
Steve Shaw 17 Oct 20 - 07:58 PM
Charmion 17 Oct 20 - 07:52 PM
Stilly River Sage 17 Oct 20 - 07:50 PM
leeneia 17 Oct 20 - 12:57 PM
Mrrzy 16 Oct 20 - 09:05 AM
Charmion 15 Oct 20 - 10:57 PM
leeneia 15 Oct 20 - 04:19 PM
Raedwulf 15 Oct 20 - 03:35 PM
Charmion 15 Oct 20 - 02:56 PM
Raedwulf 15 Oct 20 - 01:18 PM
Charmion 15 Oct 20 - 10:06 AM
Mrrzy 15 Oct 20 - 09:18 AM
Raggytash 15 Oct 20 - 08:47 AM
Steve Shaw 15 Oct 20 - 08:01 AM
Charmion 15 Oct 20 - 07:20 AM
Raggytash 15 Oct 20 - 06:49 AM
leeneia 14 Oct 20 - 04:13 PM
Mrrzy 13 Oct 20 - 09:32 PM
Stilly River Sage 13 Oct 20 - 06:03 PM
Jos 13 Oct 20 - 02:48 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Oct 20 - 09:29 AM

Easy, tiger. Each to his own. Let's remember that it's a cookery thread. Many a cook gets passionate about their way of doing things. The only time to get cross is when someone who thinks they are helping gets under your feet in the kitchen. Fresh herbs for ever!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Oct 20 - 09:07 AM

I didn't castigate, I said How sad. And it is sad that you insist [which by now you are] that I not find joy in my cooking. I *personally* find no joy in attempting to grow live plants, which I have tried, and having them all die, which they all have.

I would *never* try to tell people who grow fresh herbs and have fruit arbors and vegetable gardens that there is no joy in their cooking just because *I* am not fulfilled by what they do. I cook with as much farmer's market produce as I can, including the fresh herbs available, and I also cook extensively with dried herbs and spices, and fill myself, and the folks I feed, with joy in so doing. So there.

And how condescending of you to say I need to know cooking with shortcuts is hardly shortcuts at all. Do you grow your own black pepper, make your own ricotta for lasagna, harvest your own salt from the ocean? If not maybe you need to learn not to tell others what they need to learn. And if so, bully for you, but I still think you ought not tell others there is no joy in their way of cooking with purchased salt and pepper.

And separately from you being on my case, what is wrong with shortcuts? If it makes cooks happy and creates deliciousness, why *judge* how?

Ok back to me: fresh herbs in stores, since mine won't grow so I prefer not to grow them myself, are limited to dill, oregano, parsley, mint, and thyme, here. No fresh savory or marjoram or any of the other herbs I like to cook with. I do buy fresh parsley, mint, and dill, but prefer dried thyme and oregano. These bring me joy. If they don't bring *you* joy that does not make me *wrong* -just different. And vivent all the differences.

Ok back to recipes: Made a large batch of my now-famous crab and asparagus soup, alas with frozen corn as fresh corn is no longer available at my farmers' markets [but frozen allows me the joy of corn in my soup, ok, laying off Steve Shaw now {grin}] so as to be able to reheat the rest instead of making another single helping. Still delish but with a slightly different flavor and texture. An interesting experiment. And I am now out of red chili flakes.

Also I am discovering that hummous is yummy when plopped into all kinds of things, like a spoonful in a bowl of soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 20 Oct 20 - 08:37 AM

Very sorry to hear of your sad travails, Steve.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 20 Oct 20 - 08:27 AM

Washing dishes at midnight? You have to be joking.
They'll be just as unpleasant next day so why spoil a lovely evening?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Oct 20 - 08:15 AM

I live in a part of the world where fresh herbs are freely available in the garden, but only for about three months of the year. Even in a home greenhouse, tender annuals like basil and chervil don't stand a chance in an Ontario winter. Supermarkets of the better sort stock fresh herbs grown hydroponically in commercial greenhouses and they're the bomb, especially since the alternative is the abject little jar, which, incidentally, costs an alarming sum.

I favour dried oregano, too. Also dried thyme, pace Steve. But for rub mixes for steaks, ribs and other barbecued meat, either grilled or cooked "low and slow", there really is no substitute for dehydrated & granulated garlic and onion, and dried thyme goes in that, too. It's a style of cookery in which most fresh herbs are just wasted.

The daily combined route march and vigil Steve describes is a wicked trial of strength, both physical and mental. In my admittedly arrogant and unasked-for opinion, the cucina povera meals he describes are ideally suited: tasty, nutritious, creative and above all quick and easy to make *once you know how* (note emphasis) so you're not washing dishes at effing midnight.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Oct 20 - 06:57 AM

By the way, after I've ravaged a potted basil plant for cooking I put the pot outside somewhere sheltered and give it a good feed. I've had a few excellent "second crops" that way this summer, and the basil is actually better, by dint of fresh air and sunshine, then the first picking. I potted up two windowsill pots of parsley in June in larger pots outdoors (after rabbits had wrecked my first sowing) and now I'm swamped with freezer bags full of lovely frozen parsley ready for wintery tribulations.

A good tip I got from an Italian chef is to put those tough basil stalks in when you're making tomato sauce. You can fish them out at the end (count them in and count them out) and you get the benefit of lovely basil flavour in the sauce. The leaves can be torn into the sauce at the end or used for something else, pesto for example. Another great addition to cooking tomato sauce is an old Parmesan rind. After about half an hour in the sauce the cook gets the treat of a lovely, chewy bit of softened cheese, and the sauce ends up with added depth of flavour.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Oct 20 - 06:43 AM

Occasionally a bought pot of basil will start to get blackened leaves after only a few days for some reason. The plants are crowded together in the pot and it isn't unknown for rot to set in at the stem bases. They're not supposed to be long-term plants. You can't beat basil from the garden, but you have to have the right climate. I've never had a cat-wee smell from basil, though I've had it occasionally from potted begonias, and I have horrible mildew on a gerbera just now. Stuff happens. Try again!


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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 20 Oct 20 - 12:32 AM

Several years ago I bought a pot of fresh basil and had it sitting on the kitchen windowsill, handy to pluck a leaf or two. After a couple of days Himself and I both noticed a very objectionable smell, as though a cat had sprayed around the kitchen - and we realised it was the pot of basil. From that day on, fresh basil has never seen the inside of my kitchen.

I don't enjoy the smell of cat wee in my food.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Oct 20 - 08:14 PM

BY the way, I've got nothing against dried spices. I'm not a fan of middle-eastern cooking or of curries, though the very occasional blowout in a good Indian restaurant is something I do enjoy. I will use dried spices when they're called for. But most of my cooking doesn't call for them. I do use paprika, whether sweet, or hot, or smoked, and nutmeg occasionally. I grate fresh nutmeg and won't use powdered. I'm very wary of it. One grate too much can wreck a dish. I simply can't understand why anyone would use dried herbs (except for oregano). They grow so easily in gardens, containers or pots on the windowsill. Parsley freezes perfectly. Garlic can be bought for next to nothing all year round. Mrrzy castigates me for having this attitude. Mrrzy needs to know that cooking with shortcuts is hardly shortcuts at all. There's nothing so joyous as picking a sprig or two of fresh basil, even if it's from a pot on the windowsill, and sprinkling the torn leaves on top of a pasta dish or a pizza. You can't do proper Italian cookery with dried basil, dried parsley, dried garlic or dried thyme. And in this day and age there is simply no excuse for trying to do so. I live in a remote part of England that totally lacks shops of non-British ethnicity. But our supermarket has all the fresh herbs you could ever wish for. They may not be as good as what you grow yourself. But they're a damn sight better that those abject little jars of dried herbs that bear little resemblance to the fresh article. Nothing sad about me, mate. I've been there with all that processed, dried crap. I've moved on and it's been a revelation. Have a go. Your first task is to bin any dried basil that resides in your house. No self-respecting Italian cook would ever use that, and, though you might think you can, you can't improve on real Italian cooking with your dried herbs!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Oct 20 - 06:52 PM

I'm a cook, not a chef.

Mrs Steve and I are currently enduring straitened times. My mother is in hospital an hour's drive away and is not going to come out. We have to go every day for many an hour to sit with her. There's just us, no-one else. Hospital rules, and they have coronavirus. To look after us I'm trying to prepare, in advance as much as possible, something healthy and nutritious for each evening when we get back late from the hospital. I can't bear the idea of resorting to junk food at a time like this. Last night we had spaghetti with lemon, prawns, chilli, garlic and rocket. Tomorrow we're having orecchiette con cime di rape, with home-grown tenderstem. Dead quick, dead easy, veggie. Tonight we had pasta with chickpeas (pasta e ceci). I prepared the whole thing last night bar the final adding of the pasta.

Forget tomatoes. You don't need them. No chilli either. For two people, a can and a half of chickpeas, rinsed. A smallish onion, chopped. Two cloves of bashed garlic (use your fist). Two sticks of celery, finely chopped. A good teaspoon or two of FRESH rosemary, chopped up. Your finest extra virgin olive oil. About 300ml chicken stock, preferably home-made.

Gently sauté the onion, rosemary, garlic and celery in a small glug of olive oil in a medium-size lidded saucepan. After about twenty minutes add the chickpeas and stock. Simmer that lot for about half an hour. Get a slotted spoon and remove about half of the chickpeas into a bowl. Blend the rest of the soup with whatever you use to blend. I swear by my stick blender. Put the reserved chickpeas back into the pan.

That's as far as I went with it last night.

So tonight I heated up the mix and seasoned it. Go easy on the black pepper but it does need some. When it was boiling, I threw in about 120g of small pasta (ditalini or mini-macaroni would be good, but all I had was a bag of small shell pasta. It was ideal). The mix thickened up a bit too much so I added a bit of boiling water. The pasta took about ten minutes to get to al dente. That lot went into two bowls and was drizzled with my finest EV olive oil and sprinkled with FRESH torn basil leaves. We had it with a bit of warm crusty ciabatta. It was a triumph. It sounds like it shouldn't be, but it was so easy, so delicious and so nutritious.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Oct 20 - 05:34 PM

Garlic Pepper Tea is a starting point for a sound organic program. It repels a lot of stuff.


Garlic Pepper Tea Recipe

    This is an organic insect and disease control product made from the juice of garlic and hot peppers such as jalapeno, habanero or cayenne. It is one of the few preventative controls that I recommend. You would really have to use a lot of it to even hurt small beneficial insects and it is effective for both ornamental and food crops.

    To make garlic-pepper tea, liquefy 2 bulbs of garlic and 2 hot peppers (hotter the better) in a blender 1/2 to 2/3 full of water. Strain the solids out and add enough water to the garlic-pepper juice to make 1 gallon of concentrate. Use 1/4 cup of this concentrate per gallon of spray. To make garlic tea, simply omit the pepper and add another bulb of garlic. Add two tablespoons of molasses for more effectiveness. To apply to plants, use a quart spray bottle, pump-up sprayer, trombone sprayer or backpack sprayer. Hose end sprayers are not great choices.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 19 Oct 20 - 05:20 PM

You are a great chef but what about a baker Steve. I think a 3 Tier cake sounds good.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Oct 20 - 04:13 PM

Well you can buy tubs of alleged "organic pest repellent" here (at considerable expense) that clearly pong of stale garlic. I can attest to the fact that they don't work.

Garlic is a beautiful thing. Roast it whole or in cloves (in foil with olive oil), throw unpeeled cloves into your Mediterranean roast potatoes (don't forget the rosemary sprigs), or in your one-tray baked chicken pieces, bash the cloves with your fist to chuck into stews, slice thinly to sauté in olive oil for your pasta dishes, stuff garlic pieces into nooks and crannies in your roast lamb, but always fresh garlic. And only ever mush it up, in very small quantities, for pesto. We buy little jars of garlic cloves in oil and herbs, Marché style, that we eat avidly in quantity. Garlic abuse should be a criminal offence to be dealt with by the nearest constable. No tubes of "garlic paste," no crushing cloves in a press for ragù, no dried garlic. I'm thinking of starting a change.org campaign...


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 19 Oct 20 - 03:09 PM

I've heard of using a garlic infusion watered onto garden plants to deter slugs and snails, but never could bring myself to 'waste' good garlic. The same goes for beer traps - I'd rather drink the beer.
But I shall look for a source of cheap garlic powder or granules as I would have no qualms about sprinkling them all over my vegetable plot.


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Subject: RE: BS: Recipes - what are we eating?
From: sciencegeek
Date: 19 Oct 20 - 01:47 PM

didn't know you could use granulated garlic for pest control that way... but we did make a slurry out of it and dosed the cats with it to help with worms and flea control... we had cats that loved it sprinkled on their moist cat food... garlic breath you wouldn't believe lol


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 19 Oct 20 - 01:13 PM

Charmion, I'm glad to hear that your siblings came for the funeral. Good for them.

The Hollandaise sounds wonderful. I used to make Bernaise (sp?) sauce from the Joy of Cooking. It was a revelation.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 19 Oct 20 - 10:54 AM

Egg nog is hardly ever called refreshing but if you use 1 part egg nog, 3 parts milk and half a teaspoon of Drambuie per 3oz. serving, its pretty good. I'm not a fan of nutmeg.
The kids love dipping their graham crackers in it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Oct 20 - 10:27 AM

If you have mosquitos then dried garlic is your friend. Buy the largest container (granulated garlic is sold by the gallon in the warehouse clubs). Take off the lid but not the sealed safety lid. Instead, take a sharp pencil and pierce that safety lid a dozen or more times to turn it into a huge shaker. Then walk around the perimeter of the house and do a general sprinkling with the garlic. I do a zone about 10 feet in depth around the house. It repels mosquitoes for weeks, and only needs to be repeated about once a month. One of those containers will last for a long time because it isn't a dense layer of granulated garlic, it's simply sending that smell out. (The yard smells like an Italian restaurant after this application).

Science geek nailed it as far as the income and grocery resource distribution in the US. Regardless of the source of spices, or if they are fresh or not, if some type of seasonings are available and people can learn to use them then it's working.

This week I'm preparing to make a batch of relish, because the cucumbers are still producing. The poblano plants are leaning they're so full of beautiful peppers. Still getting a few okra and the onions and herbs are happy. Fall weather offers a second burst of growth in this part of the world. The batch of beans I made this weekend had garlic (fresh) and peppers (picked minutes before I used them) and bay leaf and oregano from the yard.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 19 Oct 20 - 06:56 AM

Getting back to damsons, there's a hedging version called Shropshire Prune, a heavy fruiter with, I'm told, beautifully scented blossoms; if it's grown on Pixy rootstock it'll make a fine hedge for the garden, and then produce delicious fruit, which personally I make into jam; I've yet to try one recipe which includes walnuts.
I got presents of damsons and made them into jam this year; didn't try the damson gin, but if I do in some future year I'll do it without adding sugar (or pricking the fruit - the gin will get in there anyway). Made sloe gin a couple of years, with no sugar, and it was very good.
Charmian, deepest sympathy. Ar slí na fírinne anois é.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 19 Oct 20 - 02:50 AM

I can see the point in dried herbs but dried garlic ? never come accross this, fresh garlic is so widely available dried seems superfluous.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: sciencegeek
Date: 19 Oct 20 - 02:32 AM

dried spices and herbs fill a niche and here in the USA can be found everywhere that sells food... and that includes what we call dollar stores...

and it's a sad fact that in spite of being a wealthy country, that wealth does not reach down to many people who live virtually hand to mouth...

without transportation, many live in cities and have little access to fresh produce, etc.... and packaged processed food needs all the help it can get

I grew up with dried garlic and onion powders along with various Italian dried herbs... when used in cooking it works just fine and is very cost effective and time saving for the cook who might have plenty of other things that need doing


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Oct 20 - 10:31 PM

I must say, Steve Shaw, according to you there is no joy in all the cooking I do. How sad and limiting for you. I am filled with joy by my dried and my fresh herbs, by my fresh and my frozen veg, by my boiled chicken necks and my better than bouillon... but not by yeast, which refuses to cooperate.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Oct 20 - 06:27 PM

How am I a food snob when I can purchase a cuchina povera garlic bulb for about 20p all the year round? How is garlic powder an improvement on real garlic? I'm scratching my head here. A lot of my cooking is Italian. Tonight we had spaghetti with prawns, lemon, chilli, sundried tomatoes, garlic and rocket. The lemon was a fresh lemon with its juice and zest. The garlic was two cloves finely sliced straight into the hot extra virgin olive oil. The chilli was dried chilli flakes. The rocket was out of my garden. I got the spag perfectly al dente and Mrs Steve gave me 9.5 on ten (a half teaspoon too much lemon). We'd been out all day sitting with my Mum in hospital 50 miles away, which is why I had to resort to dried chilli flakes. The whole thing took me twelve minutes. Why would I cut corners using abject dried garlic? You'll be telling me next to use bottled lemon juice...

Good cooking means not cutting corners via processed ingredients. I will not use dried garlic or any dried herb bar oregano, which works brilliantly for reasons I know not why. I won't use lemon juice out of a bottle. It isn't proper lemon juice. Dull as ditchwater. One of those cushion bags of rocket? Useless. Either grow your own (in my garden I can't stop it) or don't bother. These things make a massive difference. It took me one minute to finely slice two garlic cloves, and my fingers smelled beautifully of cooking. It took me twenty seconds to squeeze the juice from a real lemon. Cut corners and you lose all the joy of real cooking. Anyway, that's what I think...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Oct 20 - 02:17 PM

What a food snob you are, Steve!

A Mrrzy just pointed out, the dried onion and garlic (what I have is granulated, the powder is a little to fly-away to use easily) are excellent for seasoning bread crumbs for breading and frying foods. They're a shortcut when you're doing a value-added spice adding to jar marinara sauce, etc. I must have about 15 pounds of the homegrown heads of garlic (with huge cloves) in the pantry, it's not like I don't have and don't use. And the way it's stored here, it lasts for 2 or 3 years - the fresh stuff.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Oct 20 - 09:34 AM

I use onion powder and garlic powder instead of flour for dredging and thickening.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Oct 20 - 04:24 AM

I've just read on wiki that you can keep garlic powder for FOUR YEARS.

Bwahahaha!


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 18 Oct 20 - 04:23 AM

I can't remember ever being out of the real stuff - at least not since about 1969, living in a place without supermarkets and where the local greengrocers (remember those?) hadn't heard of such exotic produce,


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Oct 20 - 04:21 AM

If I'm out of garlic the supermarket is three miles away. If that's all I need I'll save the planet and either manage without garlic or do a different dish. I do use ground spices such as paprika and chilli flakes and the one dried herb I'll use is oregano. I'm sure that the spice shelf at Morrison's has powdered garlic but my incurious eye has never strayed in that direction, and it never will!


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Subject: RE: BS: Recipes - what are we eating?
From: Jeri
Date: 17 Oct 20 - 08:09 PM

I buy granulated garlic for those times when I'm out of the real stuff.


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Subject: RE: BS: Recipes - what are we eating?
From: Jeri
Date: 17 Oct 20 - 08:07 PM

Garlic powder - Wikipedia is a cool site that can answer many questions.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Oct 20 - 07:58 PM

"Garlic powder"?? What the hell is that??


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 17 Oct 20 - 07:52 PM

Okay, leeneia. I’ll stop fussing about it.

My brothers and their wives came all the way from Ottawa for the funeral — an eight-hour day of travel each way and no fun. One of my sisters-in-law made eggs Benedict for all of us before they set out out on the return journey, a tour de force. Her Hollandaise sauce is to die for, actually worth the calories.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Oct 20 - 07:50 PM

Dinner tonight - I have a few packages of Hillshire Farms cheddarwurst that I picked up from the freezer section in my local gourmet discount grocery. They're ok on occasion - today I buttered and added garlic powder to a split roll (like a hoagie of bolillo rolls) that I broiled then added a couple of spears of my homemade tart garlic fresh pickles on the bun. Pickles really improved the experience, the tart with the salty cheesy of the sausage. Washed down with a Negra Modelo beer.

Meanwhile, on the stove a big pot of beans is simmering, so far the red kidney beans, water, bay leaf from my tree in the yard, and a ham hock. I'll add the sofrito and meat and such later. This is the big pot that will later be measured into 12 ounce jars and frozen. I used to take a jar to work for lunch along with a container of rice. It still makes sense to measure it out this way because those meals can be eaten at home and it's way too many beans to try to eat in a few days. And who knows how to make a small batch of beans, anyway?

The beans will have peppers from the garden (the poblano are producing heavily right now). I have canned tomatoes from last summer to use also.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 17 Oct 20 - 12:57 PM

Charmion, I've been thinking back to when my father died, and my mother was overwhelmed. She got help from a local Senior Center, who often counseled her that it was too soon for her to deal with the things she was worried about. And she thought it over and agreed.

Right now I think it is too soon for you to be worrying about the food. It will wait a couple of months. For the few things that won't keep, put it in a Ziploc bag and give it to someone you know.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Oct 20 - 09:05 AM

I would ask the food bank.

I tried to go apple picking but they would only let you pick a peck and I did not want 10lbs of apples so I wandered through the store and decuded to taste-test a bunch of unfamiliar apples. I took pix of the signs but when I got them home realized I can't tell the 3 reddish varieties apart. I think one is Stayman one Jonagold one Winesap. I recognize the Ambrosia and the Candy Crisp.
So far I ate one small reddish... Quite apple-y but a little astringent, excellent crunxh and juiciness. Next time I'll mark them or something.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 20 - 10:57 PM

Leeneia, I would, but the stuff I’m most concerned about isn’t in its original packaging, but in big Mason jars and plastic canisters with airtight lids. Would the food bank accept two kilos of moong dal in a large jar, especially if I want my jar back?


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Oct 20 - 04:19 PM

Charmion, how about calling up a food pantry and asking if they would like the food, either for clients or for staff. If they come and get it, you will be saved some hard work.


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Subject: RE: BS: Recipes - what are we eating?
From: Raedwulf
Date: 15 Oct 20 - 03:35 PM

Yeah, I know all that, Charmion. In Canada, you're kinda sorta, well, you're Canada, ain'tcha? ;-) The point being that (laugh! I'm teasing!! ;-) ) you might as well experiment with that flour as bin it. Even if you don't currently feel in Evil Ruler of the World mode, you can always experiment on whoever's nearby by feeding them your latest etcetera, right? ;-) And you never know. You can hardly not be tempted to have a little nibble yourself, and maybe things start to fire again...

Take a deep breath & go for it, girl! Little as I knew him here, I'm bloody sure CET will be cheering you on! ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 20 - 02:56 PM

In Canada, Raedwulf, we are kinda sorta metric -- bulk foodstuffs such as flour are sold by the kilo, and we use American recipes so we measure out eight-ounce cups of it to make up our bread dough. Unless we have been to cooking school, in which case we do everything by weight and measure it out by the kilo and the gram, thus saving a heck of a lot of washing-up. I'm lazy like that, so, when I went to the Stratford Chef School to learn sourdough baking, I adopted the scale method with a glad cry.

In re: bread flour vs. all-purpose flour -- Most Canadian wheat is the hard, cold-climate type (Durum) that is particularly high in gluten, which is why mass-produced pasta the world over is generally made of Canadian flour. All-purpose flour here is half Durum and half soft wheat that could come from pretty well anywhere. If I buy flour from the mill at Arva about 40 km down the highway, which I try to do whenever I need flour, it's local Durum.

As for Edmund and feeling manky, in the 25 years I knew him, he was never manky once, let alone manky enough to be off his feed. The night he died, he put away most of a rib-eye steak with a heap of stir-fried veg and half a bottle of rather decent claret, and looked around for dessert before remembering that we had both taken a solemn vow to lose the five or so kilos of flab we put on while the whole province was locked down and the gyms were closed. But you're quite right; he always fussed and fumed when I was sick with bronchitis and not eating because the disease knocked out my olfactory functions.


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Subject: RE: BS: Recipes - what are we eating?
From: Raedwulf
Date: 15 Oct 20 - 01:18 PM

Charmion - I've got flour in my cupboard that's rather more than a decade old, still in the packet, still fine. As for bread flour, I only make bread intermittently these past few years because I eat so little of it now (it's easier to stick a "reduced" sliced loaf in the freezer, even if it is commercial cardboard! ;-) ). But I stopped using bread flour long ago.

Have you ever tried using ordinary flour? The gluten is only there to aid the 'rise'. If you use ordinary flour, you simply get a denser, chewier loaf. It's still perfectly good bread! One possible use for that 10lbs+ (what is this kilo thing, woman? ;-) ). Add cheese! Add onions! Add mustard, pepper, anything you like! If the only alternative is the compost bin (or fork it straight into the veg patch; I'm assuming one or t'other is available), you might as well experiment, right? ;-)

P.S. Worked out the Edmund reference after a pause. Condolences. My appetite, too, is the first thing that disappears when I feel manky. But what would you want him to do if things were reversed? Get on with things? Take a deep breath and... Keep reminding yourself that he still lives, if only in many people's hearts! ;-)

P.P.S. I'm still trying to use up last year's onions (so 14 months old). Lunch today was a couple of onions, some red cabbage & celery (ditto to the 'eating up'), spinach that was only on the field 3 days ago, stock, plenty of tarragon, and a smoked haddock fillet. All souped with a couple of tsps of (ordinary!) flour to thicken a little. Tasted alright to me! But I shan't submit to Kansas City - I'm sure I'd be disqualified (under Trumpery) as a 'bloody foreigner'! ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 20 - 10:06 AM

Thanks for the tip, Steve. Okay, I'll move it to the pantry, and start baking again when I feel like eating again. I'm giving myself a fortnight to stay freaked out before I set about the un-freaking process.

I can put ground caraway in the rye bread now, and have steamed spinach for super. Edmund hated caraway and cooked spinach.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Oct 20 - 09:18 AM

I keep flour for years as I rarely use it. Never had it be weird. In Abidjan you had to sift the worms out but not here...


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 15 Oct 20 - 08:47 AM

In my kitchen Charmion that means all flour. Having said that I throw very little away!!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Oct 20 - 08:01 AM

Keeping it airtight is a good idea, but I wouldn't keep it in the fridge. Every time you open a bag of cold flour a certain amount of condensation will ensue, which will shorten its shelf life.

As for disposing of flour, have you got any friends who may be going to Republican rallies? ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 20 - 07:20 AM

Raggytash, when you write that, do you mean all flour, whether white or whole-grain?

I keep the whole-wheat and rye flours in airtight plastic containers in the refrigerator to reduce the risk of weevils and rancidity. We have always gone through bread flour (high-gluten white from hard wheat) at a fair clip, so I store that in a three-gallon earthenware crock on the pantry shelf.

If I really have to bin it, how would you go about disposing of six or so kilos of flour?


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 15 Oct 20 - 06:49 AM

With regard to flour it does deteriorate quite dramatically if not used within a very short period.

If I haven't used flour within 3 months of purchase I tend to bin it.

I know the "shelf life" is supposed to be 12 months but I wouldn't dream of using flour that old.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 14 Oct 20 - 04:13 PM

Here's something new. A number of American newspapers are having a contest for original recipes, either main dish, side dish or dessert. The recipe can be one you invented from scratch or modified from an existing recipe.

There are several prizes of $100 and one of $500. I have submitted four so far, mostly for the fun of it and for something to do. It will be nice if some of my creations show up in a national cookbook.

You can submit here: https://www.kansascity.com/stuffyourpockets
=================
Charmion, I'm sorry to hear of your troubles.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Oct 20 - 09:32 PM

Found this in the Peeves thread, from the 11th:


Ok forgot to get asparagus so there I was with my crab, and no crab and asparagus soup on this cold and rainy day. So farmers' market lettuce and tomatoes, crab, half an avocado, a handful of almonds and my vinaigrette made a great salad. But I am still cold, and it is still rainy. Poor Charmion.

Addendum: today was gorgeous but my heart is still rainy. Sauteed mushrooms with half the leftover boar with thyme and a little white wine. Pas mal.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 13 Oct 20 - 06:03 PM

Whole wheat flour turns rancid unlike white flour; I would bag it in freezer ziplock bags and put it in the freezer.

Charmion, if you're not feeling like cooking or baking for yourself, do yourself the favor of picking up a couple of small baked good next time you're out, and a take-out meal or two. Or check the freezer section for some prepared foods - they've gotten better over the years. Having something ready to go, to toast or microwave or bake makes eating easier and more tempting. You probably won't ever eat lamb shanks again, so set those aside.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 13 Oct 20 - 02:48 PM

Charmion, I know you will be feeling as if life has come to an end, but it hasn't. There will come a time when there will be friends to invite and cook for. You needn't dispose of everything. Just keep them for later on.


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