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BS: Recipes - what are we eating?

Steve Shaw 28 Sep 20 - 06:59 PM
Stilly River Sage 28 Sep 20 - 04:16 PM
Jos 28 Sep 20 - 03:21 PM
Charmion 28 Sep 20 - 01:48 PM
Stilly River Sage 28 Sep 20 - 12:55 AM
Raggytash 27 Sep 20 - 02:14 PM
Stilly River Sage 27 Sep 20 - 12:33 PM
Charmion 26 Sep 20 - 02:39 PM
Charmion 24 Sep 20 - 10:36 AM
Mrrzy 23 Sep 20 - 03:55 PM
Stilly River Sage 23 Sep 20 - 10:35 AM
Dave Hanson 23 Sep 20 - 10:08 AM
Raggytash 23 Sep 20 - 08:44 AM
Mrrzy 23 Sep 20 - 08:15 AM
Donuel 23 Sep 20 - 08:14 AM
Raggytash 20 Sep 20 - 09:08 AM
Mrrzy 20 Sep 20 - 08:16 AM
Charmion 20 Sep 20 - 08:08 AM
Raggytash 20 Sep 20 - 06:18 AM
Stilly River Sage 19 Sep 20 - 04:16 PM
Charmion's brother Andrew 19 Sep 20 - 02:07 PM
Charmion 19 Sep 20 - 12:31 PM
Charmion's brother Andrew 18 Sep 20 - 12:14 PM
Charmion 18 Sep 20 - 09:58 AM
Stilly River Sage 18 Sep 20 - 09:41 AM
Dave Hanson 18 Sep 20 - 07:08 AM
Dave Hanson 18 Sep 20 - 02:32 AM
Stilly River Sage 17 Sep 20 - 11:17 PM
JennieG 17 Sep 20 - 09:53 PM
Donuel 17 Sep 20 - 09:28 PM
Mrrzy 17 Sep 20 - 06:04 PM
Steve Shaw 17 Sep 20 - 05:31 PM
Charmion 17 Sep 20 - 05:16 PM
Donuel 17 Sep 20 - 04:41 PM
Mrrzy 17 Sep 20 - 03:38 PM
Charmion 17 Sep 20 - 01:34 PM
Mrrzy 16 Sep 20 - 06:12 PM
Steve Shaw 16 Sep 20 - 05:53 PM
Stilly River Sage 16 Sep 20 - 04:38 PM
Mrrzy 16 Sep 20 - 03:32 PM
Charmion 16 Sep 20 - 03:18 PM
Mrrzy 15 Sep 20 - 02:37 PM
Charmion 15 Sep 20 - 10:34 AM
Mrrzy 15 Sep 20 - 09:04 AM
Charmion 15 Sep 20 - 07:31 AM
Stilly River Sage 14 Sep 20 - 03:42 PM
Dave Hanson 14 Sep 20 - 02:19 PM
Mrrzy 14 Sep 20 - 10:48 AM
Charmion 14 Sep 20 - 09:09 AM
Mrrzy 13 Sep 20 - 11:04 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Sep 20 - 06:59 PM

When discussing brisket we should be clear as to whether we're talking about cooking it "flat" or cooking it rolled. Mrs Steve and I wouldn't cook huge hunks of brisket as we'd never munch our way through it all. My ideal, for two, would be a piece weighing about a kilo or just a bit over. One hot, one cold. And it would invariably be rolled and tied in our house. I agree about leaving the fat on, though I always insist that there is only a limited amount of sinew inside the roll.

I brown the brisket all round in my Le Creuset deep casserole with butter (snug fit necessary) then remove the meat. In the meaty pan I then add some roughly chopped carrot, onion and celery, along with about 100g of pancetta cubes, frying that lot hotly for about five minutes. If it needs more butter, it needs more butter. Then I need some stock, enough to go halfway up the piece of beef. I don't go a bundle on stock cubes, so I might make a veg stock by boiling up any scruffy celery, carrots and onions I have, along with a bay leaf, thyme and parsley, and, crucially, the soaking water from a handful of dried ceps (beware sand in the bottom of your ceps soaking water). You can chuck the mushrooms in as well if you like, but that isn't to my taste.

Put the brisket back in, on top of the veg, and season well. You definitely need a bouquet garni (a bunch of parsley, thyme and a bay leaf, tied with string). Add the stock up to halfway up the joint. Bring it to the simmer. Stick the casserole, lid on, in a low oven (maybe 130 C) for a good four hours. The lid should be really well sealed, so a piece of foil on the pan, then the lid, is good.

About once an hour, turn the brisket over.

This is grand with mashed potatoes and a simple green veg. You'll have all the sumptuous gravy you need.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Sep 20 - 04:16 PM

You must keep the fat if you're going to cook the brisket barbecue fashion. I used to buy sandwiches from an early version of a food truck (back in the 1980s) - the guy told me that sometimes people brought him meat to barbecue for them but they'd cut off too much fat and he'd have to find some extra from one of his to add to it, to keep the meat tender through the slow process.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 28 Sep 20 - 03:21 PM

My first bit of advice regarding brisket would be DON'T cut the fat off. It's delicious. Especially after long slow cooking.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Sep 20 - 01:48 PM

So, Raggytash, with respect to brisket, you belong to the European/Jewish faction that prefers to braise? Do you know anything about “breaking down” a packer brisket — I.e., separating the flat from the point?

I’m more and more convinced that I should freeze the whole thing and cook it whole, when we have the five thousand to feed.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Sep 20 - 12:55 AM

I eat a lot less meat than I used to. At one time it was a chicken breast on each plate along with the rest of the meal and the entire breast would be eaten by each person. A steak, a large pork chop.

I baked a chicken breast with ribs yesterday and stored it in the fridge to use for the next couple of days. I picked up some hot fresh corn tortillas this evening so I shredded part of that breast (about 2/3 of the meat), seasoned it, and rolled it into eight tortilla "flautas" that are fried in shallow oil. Two is plenty for a meal, topped with guacamole, sour cream, some hot sauce and some chopped iceberg lettuce (good for dishes like this because it adds a crisp topping). There are three more meals to go from the rest I stored in the fridge, and the rest of the chicken might go in a sandwich, might be sliced and put in marinara sauce on pasta, etc.

There are still times I will eat a larger portion of the protein part of the meal - it more often has to do with fish than meat.

Have others noticed this tendency? I think for me it has to do with cutting back on meat because of awareness of how meat is processed, handled, and most importantly, raised. Meals usually cost less with less meat, and certainly I get a lot more groceries for the dollar if I'm not buying meat every trip to the grocery store. And it isn't healthy to eat as much as we used to.

I haven't caught up with every post lately, so apologies if you've already discussed this recently.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 27 Sep 20 - 02:14 PM

With a brisket I would dice some onions, some carrots, a touch of leek, a bit of celery and braise the brisket for several hours.

My grandmother, who was a superb cook, would add Barley.

As a child I hated Barley (and still do) but I defer to her abilities so a hand full of Barley would add a touch.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Sep 20 - 12:33 PM

I have a tub of fresh mozzarella balls that I've been drawing down slowly before they're too old. I also have some commercially organic grape tomatoes that are the only store-bought tomatoes that actually taste like the home-grown ones. And I have a pot of basil sprouts and every day or two I thin a couple of the sprouts out and make a salad, drizzled with balsamic vinegar.

I enjoy various forms of sweet potatoes (the Beauregard variety is what we get here most often) and I'm going to boil then mash a couple of large ones. Add a little orange juice, some pumpkin pie seasonings, and it's almost dessert with no added sugar. At Thanksgiving I make that in a large casserole and top it with browned marshmallows, a classic illustration of "gilding the lily."


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 26 Sep 20 - 02:39 PM

I purchased a whole brisket today. It was on special (that‘s my story and I’m sticking to it). I may yet come to regret this.

My current cunning plan is to separate the layers of meat — the flat and the point — and trim off the excess hard fat, and freeze the pieces for future reference.

Any advice youse all might have to offer is eagerly anticipated.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Sep 20 - 10:36 AM

I have not maintained, let alone improved, the pastry skills I learned in my teens, when I could produce quite excellent flaky pastry with two knives and a fork. Those days are long gone; now, I can knock together a pie dough (plain pastry to you, Raggy) with the help of a food processor, but puff pastry and filo (phyllo) are well beyond me. It took me a while to conquer my pride, but the frozen article is just fine, especially since Himself doesn't have to listen to me swearing half the afternoon.

Today supper will be Kaessler, or smoked pork chops, a local delicacy. I dunno what breed of pig they come from, but Kaessler tend to be sizable; Himself (who favours Big Food) came home from the market once with a specimen so large that I could barely squeeze it into the grilling pan.

We had our first frost last weekend, so w have probably seen the last of the sweet corn for this year. Sad ...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Sep 20 - 03:55 PM

Yes it is probably correctly spelled phi something lambda something!

I saw my mom make it by hand so I have reason to be afraid...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Sep 20 - 10:35 AM

Same thing, different spelling. I've made it from scratch - once - that's why I buy it now.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 23 Sep 20 - 10:08 AM

Did you mean ' filo ' pastry ? Mrrzy ?

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 23 Sep 20 - 08:44 AM

My good lady got a phone call from our Daughter-in-law, could Nick make me some of his wonderful Chilli-con-Carne.

8 portions will be delivered to her this afternoon, two portions will be kept for to-nights meal.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Sep 20 - 08:15 AM

I have puff pastry in my freezer. Also phyllo. Afraid to try either, really. But I have a virtual recipe swap coming up...


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 23 Sep 20 - 08:14 AM

Its so cold I made chili con carne' with real fresh chili peppers. The heat is subtle but long lasting with a pleasant quintesence.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 20 Sep 20 - 09:08 AM

Making puff pastry is fairly easy ........... but time consuming.

Rough puff pastry is even easier.

However ..........

On this occasion I cheated and bought some.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Sep 20 - 08:16 AM

Ooh I *love* tournedos rossini. Imma try that soon, thanks for the memory.

I have no wish to try making beef wellington. Love the dish but yeah, no.


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

Oh, Raggytash. You’re my kind of guy.

I have never managed to put all my various cookery skills together sufficiently to mount a Beef Wellington. It’s the pastry part — everything else is well within my capabilities.

Do you make your own puff pastry, or buy it frozen? (First or seventh dan black belt?)

When I want to get fancy with fillet steak and pâté, I go with the comparatively easy Tournedos Rossini.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 20 Sep 20 - 06:18 AM

Beef Wellington for us tonight. A nice 2lb 2oz piece of fillet with chicken liver Pate and pureed mushrooms in a puff pastry parcel.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Sep 20 - 04:16 PM

Yes - I thought about ants when I read the story about picking fruit (thinking he was lucky if there weren't ants). We were staying with my in-laws in the West Palm Beach area of Florida where mango trees grow easily. On a walk we tried picking some but the fire ants were vicious. We suffered for the fruit we did manage to pick.

Today I was at the gourmet discount grocery I visit for bulk items and the "Saturday Market" that opens into the warehouse had lots of carts and pallets of fruit, including some mangos that were mostly too soft but I found a few that were just right. They aren't the usual green/orange ones but they aren't the yellow ones either. Amazingly smooth consistency and a nice sweet slightly tart flavor. Eaten leaning over a kitchen counter and plate, undressing not required.

I picked up vegetables also, and berries, etc. I found several pounds of mushrooms and the dehydrator is now running. Saturdays can sometimes be a zoo down there but I timed it to get in and out in 15 minutes and people stayed pretty well spaced.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion's brother Andrew
Date: 19 Sep 20 - 02:07 PM

You were likely still correct on both points. Maybe the wartime RN was different, but one can still be a leading seaman and tasked as the Petty Officer of the Watch, and that can be a task assigned as an extra duty (master corporals are regularly scheduled to serve as Base Duty Sergeants). Dad recounted the story when I had asked him if he had ever had to do extras.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 19 Sep 20 - 12:31 PM

I stand corrected on the rank and reason. The rest of the story stands.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion's brother Andrew
Date: 18 Sep 20 - 12:14 PM

Dad told me he was a leading seaman and doing extra duties for leaving something unsecured. He did his rounds with a rifle with its bayonet fixed, and the amusement largely came from the way he used the weapon to extend this reach for the fruit, which were in trees with biting insects (ants of some variety, as I recall, so likely a symbiotic relationship).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 18 Sep 20 - 09:58 AM

My father, who served in the British navy during the Second World War, ate his first mango in 1943 at a shore station near Mombasa. Beached for a short time between a radar course in South Africa and his next ship, he took his turn as Petty Officer of the Watch, which meant supervising the base defence force. He chose to conduct his hourly tour of the perimeter sentry posts by way of the mango trees that grew all over the area, much to the amusement of the Kenyan soldiers who did the actual guarding.

I suspect that, after four years of war and Royal Navy rations, he would have stopped at little to get his hands on freely available fresh fruit.

When we asked how one eats a mango, he said, "First, take off your clothes and get into the bathtub."


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 20 - 09:41 AM

That sounds like one excellent mango, Don! In her book Under the Tuscan Sun, Frances Mayes described eating some fresh Italian pears that were so good you "needed to eat them in private."

I find mangos purchased from stores where they sell a lot of them and sell to customers who really know their mangoes means I get the best mangoes. So I shop at the Asian or Halal market and they're usually much better (probably handled correctly and allowed to ripen properly). This usually means not storing them in a refrigerated space.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 18 Sep 20 - 07:08 AM

Should have said, low fat low flavour.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 18 Sep 20 - 02:32 AM

Low fat = no flavour.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Sep 20 - 11:17 PM

Capriccio salad tonight, from thinned out basil plants (I put seeds in a pot a few weeks ago, and they're all about 4-6" tall now), some mozzarella balls I've been meaning to use, and some grape tomatoes. Drizzled with Balsamic vinegar. :)


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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 17 Sep 20 - 09:53 PM

Here's a mango recipe idea from a cook book published by my son's primary school in 1988. I can vouch for it being very good.

Mango fruit dip:

Peel a mango, remove stone and mash flesh with a fork. Stir in one tablespoon or so of flaked coconut - preferable not shredded as it's too messy to eat. Stir in enough sour cream to make it runny. Cover and refrigerate overnight, it will be firmer when cold.

Serve in a pretty dish in the centre of a platter, surrounded by fruit for dipping.....whole strawberries, pieces of stone fruit (apricot, peach, plum), anything your little heart desires really. I have also served it dolloped on cut-up fruit salad.

Makes a pretty centrepiece for a table, when we can entertain more than two people again. I have served it as a Christmas table centrepiece.

Somehow, though, I suspect a mammoth mango might be a bit much for this!


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 17 Sep 20 - 09:28 PM

Despite the black spot scourge on oranges from Florida there is a special naval orange called #1. They were the the best oranges in my life.

I admire the skill some people have acquired in the art of flavours and presentations of special dishes. I was never exposed to that discipline so luckily I am happy with fish and chips and bangers and mash.

I knew a girl Hanna who free loaded/lived on Maui for a year and she turned orange from eating almost nothing but Mangos off the trees.
I now understand the special diet.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 17 Sep 20 - 06:04 PM

I do not use bread crumbs or egg. Hmm. I do add fat... These were bison with chopped mushroom stems and minced garlic and onion, oregano and marjoram, hot paprika, and duck fat, barely mixed then plopped into the caps of the mushrooms. Slice of fresh tomato on top of each. Toaster oven at about 325, about a half hour. Ate out of a bowl as there was so much juice, it was delish, but the meat part between shroom and tomato was what I am working on.
Sometimes I make them outside of a tiny tomato each. They aren't *dry* but it is not the texture I am reaching for...

Thanks!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 20 - 05:31 PM

Use a mixture of pork mince and beef mince. Mix gently with your fingertips then roll into balls very gently - no squeezing - which are quite small, about as big as a cherry tomato. You can add whatever you like to spice them up, but you don't need egg or breadcrumbs. My current favourites are meatballs made as above but with caramelised red onion chutney added to the mix. These are fried for about eight minutes in extra virgin olive oil to brown them. Set aside and make a spicy tomato sauce in the frying pan, using top-quality tinned plum tomatoes, seasoning, fresh basil, chopped garlic and chilli. No onion. Once the sauce is made, throw the meatballs in and heat through for a good few minutes. Superb with your home-made oven chips or with good crusty bread. Use only free-range pork mince and beef mince that is at least 10% fat, preferably more. If you want rock-hard meatballs, squeeze them too much, cook them for too long and head for low-fat mince. Low-fat is a dirty word.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 17 Sep 20 - 05:16 PM

Mrrzy, do you put breadcrumbs in your meatballs? That's the traditional way to make them less like a hockey puck.

Donuel, I thought I had experienced Peak Mango with a large red specimen shipped to Canada from Jamaica, but your Mammoth Mango seems to have taken you to an even more exalted region of Fruit Nirvana. I shall look for that variety in the extra-special fruit'n'veg store the next time I'm in The Big City.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 17 Sep 20 - 04:41 PM

OMG...breathing heavily - whew.   I, I just had a religious experience,
and no, it had nothing to do with the bathroom.
It may be old hat to you but I just ate a fruit labeled Mammoth Mango.
It was as though I had never had a mango before. It was as wide as both hands thumbs to middle fingers and as tall as my wrist to finger tip. Each bite of cool 5cm. smooth deliciousness followed another. For 1/2 an hour I sat stunned afterward at how good it was. I don't know where its from since I only saw that one at the store. My senses are are still vibrant and colorful.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 17 Sep 20 - 03:38 PM

Ok help me with meatballs: I mix minimally, they are delish, but the texture is way too *hard* - every time.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 17 Sep 20 - 01:34 PM

Three quarters of a lemon, Steve? How in culinary heaven do I ream a quarter of a lemon, and how much difference would it make if I just reamed both halves of a smallish lemon?

That said, your pasta with fresh tomatoes and herbs looks like the answer to late-summer bounty. My oregano has already gone to seed, however, and the parsley's looking poorly -- we're tippy-toeing up to our first frost.

You have a greenhouse. The green-eyed monster has me by the neck!

Meanwhile, I have a pot of flanken (beef short ribs) braising in the oven (three and a half hours at 275 Fahrenheit), for dinner with The Out-Laws tomorrow. The entire house smells of beef and wine, and the deliciousness has only just begun. The pot will sit in the fridge overnight, and tomorrow I will take off the fat, strain and reduce the sauce, and serve with parsley, chives and lemon zest, and a hunk of polenta.

Himself still wants to know why I could not do this in the barbecue, but the on-line consensus of cooks is clear: flanken belong in a pot, nestled in plenty of mirepoix, and all but immersed in wine and stock. Not one barbecue recipe for them could I find, but literally hundreds of braising treatments -- add carrots, sweet potatoes and prunes, and you get tzimmes, which (I just learned) is traditional for the High Holidays.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Sep 20 - 06:12 PM

Boy that sounds good.

Made my first successful gazpacho yesterday. I wonder if it was yummy because it took over 3 hours on the phone *and* chat with the kitchenaid people to get my new food processor to turn on, or because it was, actually, yummy. Farmers market onion, garlic, tomatoes, cuke, hot green pepper of some kind, and some parsley, slice of Wegmans bread, and dashes of store-boughten cumin, smoked paprika, oil, and vinegar. Added some extra chopped cukes and hot green pepper to the bowl. Ground some salt and pepper into the machine.

Then today I had my amazing asparagus crab corn soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 20 - 05:53 PM

I made an amazingly good pasta dish tonight in which the only non-raw ingredient was the spaghetti. Get a big bowl and chuck in the following, in any order you like. For two:

A big fistful of chopped fresh parsley
Half as much chopped fresh marjoram (or fresh oregano)
About 70g freshly-grated Parmesan
One clove of garlic, finely chopped
The juice of 3/4 of a lemon, along with all its zest
Three big glugs of the best olive oil you can lay your hands on
About 350g of the best, sweetest cherry tomatoes you can get. Don't do this recipe with shitty tomatoes. I have a glut of lovely Sungold in my greenhouse just now: they were perfect. Chop them roughly.
A pinch of salt

Everything is fresh and raw. Get your hands in there and mix it thoroughly.

You also need about 40g of unsalted pistachio kernels, which you blitz into a rough powder then set aside.

Boil up the spaghetti (250g for two) in salted water. When al dente, use tongs to transfer the pasta into the bowl with the sauce. You definitely need some pasta water, so don't be fussy about draining. In fact, I found I needed even more from the pasta pan. Mix the sauce and pasta and put into warm bowls. Sprinkle the pistachio powder on top. Cheers to Jamie Oliver for the idea, though I changed a few details. So fresh, so light. If any of those ingredients are only available to you dried, don't bother with the recipe. This is all about untrammelled freshness.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Sep 20 - 04:38 PM

My mother collected cookbooks, a lot of them the free ones that came with product box tops and were handed out in the grocery store. She also had one that was a monthly subscription to categories of recipes, each month a new booklet arrived that was put into this huge binder book cover. It has some of the most bizarre recipes - it's the kind of book people look through and laugh and share recipes.

I keep a plastic file box (probably intended for the large 6" floppy drives) that all of my folded printouts fit into. When I find one online that works for me I print it with the URL on the page so I can find it again (because people do ask). I have my own set of favorite cookbooks, none of them particularly recent. And there is a little wooden card file that I was given as a child that I've continued to use for those family recipes I learned at home.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Sep 20 - 03:32 PM

Too late for getting recipes from Mom. I do have her cookbooks, though. I should look through them more thoroughly.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Sep 20 - 03:18 PM

Mrrzy, you should get her recipe.

Meanwhile, in another part of the forest (i.e., Stratford), it's Chutney Day, thanks to Himself, who chivvied me out to the organic farm shop up the road to buy fruit. I'm not sure why he's so anxious about it, but chutney seems to be very important to him this year.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Sep 20 - 02:37 PM

Some normal black tea.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Sep 20 - 10:34 AM

I'm pretty sure you have to use the leaves of Camellia sinensis if you wish to achieve a tea-smoked duck that tastes like the Chinese article. Vervain (aka verbena) is not even closely related, and I doubt that any flavour it would impart would be tea-like.

Did your mother use tea, or some other leaves, to smoke her chicken? I assume it was a smoked chicken ...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Sep 20 - 09:04 AM

Ah, thanks. Does it have to be black caffeinated tea? I have an absolute ton of verveine as Amazon sent me 12 oz when I ordered 1. I will eventually drink it all, but wondered about using it to smoke my next batch of duck legs.
The chicken mom made was divine.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Sep 20 - 07:31 AM

I have tea-smoked a duck, Mrrzy. It was a messy business, but produced delicious results.

The rice in the smoker generates the bulk of the smoke. The tea is flavour.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Sep 20 - 03:42 PM

I have a Luhr Jensen Little Chief smoker that uses chips of wood. When I do salmon I typically use alder, since that what is used in the Pacific NW for smoking fish. When I do meat like chicken or turkey I often use mesquite, and for milder things like short time smoking of cheese I use some of the other woods like apple (they sell bags of chips).


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 14 Sep 20 - 02:19 PM

I have had a home smoker for many years, I've never used anything except oak sawdust or oak shavings, hot smoked seatrout is sublime.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Sep 20 - 10:48 AM

Hey, has anyone here tea-smoked anything, like a duck? Recommendations? Why do recipes put raw rice in with the tea? I assume you don't eat that rice...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 14 Sep 20 - 09:09 AM

Excellent, Mrrzy. Waste is inherently bad.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Sep 20 - 11:04 PM

No, I said I had taken all the rabbit out. Been eating that one's furry little ass all week.


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