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BS: Recipes - what are we eating?

Charmion 20 Sep 19 - 10:12 AM
Mrrzy 20 Sep 19 - 10:11 AM
WalkaboutsVerse 19 Sep 19 - 04:06 PM
Stilly River Sage 19 Sep 19 - 12:41 PM
Steve Shaw 19 Sep 19 - 11:29 AM
Stilly River Sage 19 Sep 19 - 11:11 AM
Jon Freeman 19 Sep 19 - 07:40 AM
Steve Shaw 19 Sep 19 - 07:27 AM
Stilly River Sage 18 Sep 19 - 11:30 PM
Stilly River Sage 18 Sep 19 - 05:44 PM
Stilly River Sage 18 Sep 19 - 11:40 AM
Mrrzy 18 Sep 19 - 09:23 AM
Mrrzy 18 Sep 19 - 09:21 AM
Steve Shaw 17 Sep 19 - 09:43 PM
Stilly River Sage 17 Sep 19 - 07:15 PM
Steve Shaw 17 Sep 19 - 06:41 PM
WalkaboutsVerse 17 Sep 19 - 05:51 PM
Stilly River Sage 17 Sep 19 - 10:37 AM
Charmion 17 Sep 19 - 10:03 AM
Steve Shaw 17 Sep 19 - 04:48 AM
BobL 17 Sep 19 - 03:10 AM
Steve Shaw 16 Sep 19 - 07:51 PM
Steve Shaw 16 Sep 19 - 05:42 PM
WalkaboutsVerse 16 Sep 19 - 04:21 PM
Stilly River Sage 16 Sep 19 - 01:13 PM
Steve Shaw 16 Sep 19 - 12:13 PM
WalkaboutsVerse 16 Sep 19 - 12:09 PM
Stilly River Sage 16 Sep 19 - 11:03 AM
Mrrzy 16 Sep 19 - 10:18 AM
Charmion 16 Sep 19 - 08:37 AM
Steve Shaw 16 Sep 19 - 05:18 AM
Stilly River Sage 15 Sep 19 - 10:39 PM
Mrrzy 15 Sep 19 - 09:39 PM
leeneia 15 Sep 19 - 09:28 PM
WalkaboutsVerse 15 Sep 19 - 03:51 PM
Steve Shaw 15 Sep 19 - 03:46 PM
WalkaboutsVerse 15 Sep 19 - 03:16 PM
Steve Shaw 14 Sep 19 - 03:25 AM
Charmion 13 Sep 19 - 08:57 PM
Steve Shaw 13 Sep 19 - 07:34 PM
Steve Shaw 13 Sep 19 - 02:40 PM
Charmion 13 Sep 19 - 12:54 PM
Jon Freeman 13 Sep 19 - 10:37 AM
Steve Shaw 12 Sep 19 - 06:11 PM
Jon Freeman 12 Sep 19 - 02:45 PM
Stilly River Sage 12 Sep 19 - 11:48 AM
Steve Shaw 12 Sep 19 - 10:56 AM
Charmion 12 Sep 19 - 09:55 AM
Steve Shaw 12 Sep 19 - 04:31 AM
Steve Shaw 12 Sep 19 - 04:23 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Sep 19 - 10:12 AM

Steve, we might have to visit you in Food Smugglers' Gaol. In Canadian airports, the Department of Agriculture deploys beagles in little green jackets to locate luggage packed with bacon and sausages by scoff-law foodies. I hate to think how our fiercer neighbours to the south respond to that problem ... Werewolves. I'll bet that's it. Werewolves with steel teeth.

It is harvest season in southwest Ontario, and the landscape is almost obscenely lush with bounty. The corn is as high as a mastodon's eye, and the peaches ... Oh, the peaches! The muskmelons! Oy! Tomatoes! I have eaten a tomato with every meal since the middle of August. It doesn't get better than this.

But soon enough the frost will hit and soup season will return. A review of the pantry produced several Mason jars with a few ounces of black-eyed peas or half a pound of Great Northern beans. There's a beef rib in the freezer, left over from the tomahawk steak a few weeks ago, and pot barley. Not to speak of the usual litter of carrots and celery. But that can wait till after the first frost.

Until then, peaches!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Sep 19 - 10:11 AM

Planning a kind of medley of flank steak and beef Stroganoff, with accents of gulyas. Guess who just learned how to spell StrogAnoff. Mushrooms, sour cream, bacon fat. Who even needs the beef...


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 19 Sep 19 - 04:06 PM

Into my usual "One-Pot Cooking" (reheated in the office microwave) I added edamame instead of baked/haricot beans today - their nutty flavour makes a nice change.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Sep 19 - 12:41 PM

Fat back is probably the closest that is easily available, but that's all pork fat.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Sep 19 - 11:29 AM

Oh dear! I couldn't live without unsmoked streaky bacon. If I ever come to the States, I'll smuggle a few packs over in the hold bag inside my socks...


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

Most of our bacon here is hickory smoked, so I hoped the ham would be a bit less smoky and have the flavor. Every so often I see other types of bacon so I'll have to look carefully for a while.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 19 Sep 19 - 07:40 AM

I had quite a few leftover boiled potatoes yesterday. So it was shallow fried reheats here too. We just had baked beans and veggie burger/bakes with them.

Apple crumble for pudding plus I stewed the remaining cooking apples we’d bought for the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Sep 19 - 07:27 AM

Gino's ingredient list:

4 tablespoons extra virgin olive oil.
250g diced pancetta.
700g white onions, peeled and finely sliced.
1.5 litres chicken stock, made with stock cubes.
1 x 400g tin chopped tomatoes.
to taste salt and black pepper.
4 tablespoons fresh parmesan cheese shavings.
6 fresh basil leaves.

I just googled "Gino D'Acampo tomato and onion soup" for that (I'm out and about today). You can use any onions or shallots but you need that amount. Like you I prefer to use my own stock. Turkey would be fine. Ham doesn't sound right. The best sub for pancetta would be streaky bacon. He says cubes but snipped-up rashers are fine. The basil leaves add a nice herby touch at the end. They're a bit wasted if you just cook them in.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 11:30 PM

Steve, I had to substitute for the pancetta, a mix of bacon and diced ham (and it had the smoke you cautioned about) and the bottle of stock I had in the freezer that was close to the correct amount was turkey stock (I have cubes, but preferred to use the real stock). And I ended up with more tomatoes (proportionately) than your recipe calls for, but I get the drift. I'll hunt for the non-smoked greasy pork to try it again later. This was okay, but I can see how it would be much better non-smokey, so I'll work on it. I made a half-size batch because I didn't have enough onion to make full sized. And that is a LOT OF ONION. Did you really mean a pound and a half?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 05:44 PM

This is a food thread, let's keep it that way.

Nice lunch today, I thawed a piece of that Copper River salmon (I smoked about 2/3 of what I bought and froze the rest in portion sizes), some steamed cauliflower, and reheated pan-fried potatoes. The dogs follow closely when I cook and know the smells of the foods they are liable to get trimmings from (salmon skin, edge of steaks, primarily). When I'd eaten the last of the cauliflower I picked up the knife to cut the salmon skin in half and both dogs popped up like magic - I really must be predictable, that they know the motion that leads to their treat!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 11:40 AM

While looking for something else I came across a couple of old food threads.

YouTube chefs and, though I didn't link it, my old thread on broccoli cornbread.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Sep 19 - 09:23 AM

Oh and thanks, Stilly. It was a new article but that did not make it new news.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Sep 19 - 09:21 AM

Wait, canola isn't a plant?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 09:43 PM

I know, I know...

Anyway...

Tomorrow evening it's risotto made with leftover chicken. It's adapted from an idea of Nigel Slater's (I don't really do recipes but I often do "adapted-froms"...). I'll let you know...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Sep 19 - 07:15 PM

Beyond offering the name of the oil to round out information in a remark, I always ignore WAV. I don't read his poems and I don't bother with his weird philosophy on anything.

I have a chicken breast baking in the toaster oven, that will probably go into something like fajitas or sliced and used on top of a pizza. Cooking a whole chicken when you live alone is rarely practical.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 06:41 PM

Not wishing to inject too much controversy into this lovely thread, but I find more than a little hypocrisy in the criticism of the slaughtering methods of other cultures from denizens of those western countries that tolerate industrial-size abattoirs which terrorise soon-to-die animals, battery-egg or barn chickens with hardly enough room to move and which have to endure the stench of their dead compatriots, not to speak of treading over their dead bodies, pigs reared "intensively" in what John Seymour called Belsen-houses, and all manner of animals transported hundreds of miles packed like sardines in huge trucks to slaughterhouses. Speaking of killing animals for food, and John Seymour, I remember reading in one of his books that the kindest way way of killing a pig for food is to have have the animal peacefully rooting around in a field one minute, then dispatched unsuspectingly straight to heaven the next via a shotgun to the head. You're a veggie, grand, so we let you off. But why focus on the one culture whilst ignoring your own?


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 17 Sep 19 - 05:51 PM

Frankly, I have not looked into how environmentally unfriendly growing rapeseed oil is...I have only thought the opposite because it grows locally.

I have heard that soya has resulted in a lot of slash-and-burn of virgin forest in South America.

Thanks, SRS, but to again be frank, I don't like halal or kosher due to the cruelty involved - even though I majored in anthropology, I think some customs should be outlawed by the UN.

Some anthropologists would rationalise that you have to take a part/whole approach etc. - I hate such unnecessary suffering, as suggested in my poem from WalkaboutsVerse "A Good Life"


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Sep 19 - 10:37 AM

I stopped using Canola a dozen years ago when I discovered the Middle Eastern grocery (Halal) where I buy olive oil. I get peanut oil across the street at the large Asian market. In each instance they sell so much that what they have on the shelves is so fresh it will last once I take it home (and I buy the 3-litre bottle of olive oil). I only posted the name in case it was something that WAV was seeing in his store.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 17 Sep 19 - 10:03 AM

"Vegan" butter is margarine, renamed by today's cool kids.

Corn-oil margarine was what my Jewish classmates had on their all-beef salami (Shopsy's, with the rabbinical seal of approval on the wrapper) sandwiches back in 1965. Parev, so okay with meat. Roll the calendar forward about half a century and lo! it's being marketed to a new dietary minority.

That's fine, as long as I don't have to eat it.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 04:48 AM

I suppose so. Grunt.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 17 Sep 19 - 03:10 AM

Vegan butter is in good, or at any rate acceptable, non-dairy company: peanut butter, apple butter, shea butter.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 07:51 PM

Canola is controversial in the UK. Last time I heard, most canola grown in Canada was GM, enabling farmers to use glyphosate weedkiller on the growing crop. Well we don't allow GM crops here. Oilseed rape is lovely and yellow but it is environmentally unfriendly, requiring lots of pesticide input, and it requires heavy nitrogen fertilising. I haven't researched the other oils as much in these regards, but I won't be buying canola/rapeseed oil any time soon.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 05:42 PM

The only oils I use these days are groundnut oil for really hot frying, everyday extra virgin olive oil such as Napolina for general cookery and a top-quality extra virgin olive oil for salad dressing and sprinkling on a finished pasta dish or pizza (a bottle lasts for ages). For certain dishes it has to be butter, for example in risottos, and for frying eggs it's butter for me every time. There are some shortcuts I simply don't take. I don't use tomato or garlic purée. The only dried herb I will ever use is oregano. If a recipe calls for lemon juice, it comes out of a real lemon, never a bottle, and cheap watery balsamic vinegar has no place in my house. An expensive bottle of that lovely, thick balsamic lasts for ages, and it's great for mixing with olive oil as a salad dressing or to dip your bread into (which they never do in Italy) or sprinkling on a bowl of strawberries, though round here it has to compete with good old Cornish clotted cream.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 16 Sep 19 - 04:21 PM

Never been to Canada, SRS, but I imagine some of the land and climate there would be similar to where it is grown here.

Also, whatever you spread your toast with, next time you make beans on toast, try dabbing in some mint sauce.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Sep 19 - 01:13 PM

Rape seed oil is labeled "Canola" in the US - an abbreviation for Canadian Oil Association


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 12:13 PM

Well it's not butter, in the same way that a Linda McCartney sausage is not a sausage and a nut cutlet is not a cutlet.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 16 Sep 19 - 12:09 PM

Thanks Leeneia - when my bottle of rapeseed runs out I will look to give walnut oil a go (a few years ago, I spent quite a while looking for rapeseed oil in a supermarket, before realising it was labelled vegetable oil).

And, sorry Steve, I still can't think of a better term than "vegan butter"...maybe not Full Monty Margarine?!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Sep 19 - 11:03 AM

Mrrzy, it's probably in this thread somewhere. We covered just about every aspect of the topic in 400+ posts.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Sep 19 - 10:18 AM

Man I saw an article on whiskey versus whisky and now can't find it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Sep 19 - 08:37 AM

Steve, the first carbonara I ever ate, made by my Norwegian first husband (aka Mr Wrong), had streaky bacon, rather a lot of frozen peas, bechamel sauce, and no egg. I liked it then, but have since learned better.

Of course, Norwegians would put bechamel sauce on a peach Melba if you let them.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 05:18 AM

There's nothing weird about pancetta. It's the Italian take on streaky bacon, and many an hotel restaurant in Italy will serve it fried for breakfast. Delicious. You can occasionally buy it in the piece, but generally it's sold either as a small dice (cubetti) or as very thin slices, which look just like a fine version of streaky bacon. Pancetta is cured pork belly (as is streaky bacon) with no rind. Drape a slice or two over your baked chicken pieces for the last ten minutes for a lovely salty crunch. I can't imagine a meaty ragu, or a meaty risotto, that doesn't start with some sautéed pancetta that adds flavour depth as well as some lovely rich fat to fry your onions. I generally use the unsmoked version. Like most cured meats, it carries that baggage of nitrites/nitrates that worry some people. Not me. Streaky bacon is a good substitute though it may need a bit more cooking.

For me, pork belly is the tastiest part of the pig with the possible exception of guanciale (cured pig's cheek). You can use pancetta cubes instead of guanciale in carbonara, though the latter is more traditional (and even more delicious). I've even used sliced pancetta when the shops are closed and I've felt the urgent need for carbonara. It works. If you put cream in your carbonara, though, I may never speak to you again...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Sep 19 - 10:39 PM

I have also printed up Steve's tomato soup recipe to try soon. I'll work out something to use instead of pancetta (I don't know if I've seen it around here, I'll have to look.)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Sep 19 - 09:39 PM

Does a flank steak marinade have to have a salt component? I find oil, vinegar or lemon, and spices/herbs to be just ducky. Am I missing something?


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Sep 19 - 09:28 PM

I looked up what pancetta is. Raw pork belly, salted and hung for at least three weeks in a cool place. That is not going to fly in my house.

Walkie, I have cracked-wheat toast with walnut oil on it for breakfast every weekday morning. That's similar to your toast and rapeseed oil. (Walnut oil is said to be good for the heart.) A friend of mine learned to do it on a trip to France and shared the idea.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Sep 19 - 03:51 PM

What would you call it then, Steve?! Vegan margarine? Vegan spread (but that could other spreads). The brand Vitalite call it Dairy Free Spread.

I drink soya milk...is that okay?!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Sep 19 - 03:46 PM

"Vegan butter"? Call it sommat else! I can't believe it's not not butter!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Sep 19 - 03:16 PM

Out of vegan butter today, I drizzled rapeseed oil on toast, topped with mushrooms, beans and rice plus, as ever, plenty of tomato sauce. My poem "My Diet".


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 14 Sep 19 - 03:25 AM

You could use streaky bacon, which I suppose is what pancetta is anyway. Go easy on the olive oil at the beginning, as you'll get a fair bit of fat from the bacon/pancetta, and you'll get more still if you use your home-made chicken stock. Chef's instinct!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Sep 19 - 08:57 PM

Steve Shaw, I’m a-gonna make that this week.

I have chicken stock in the freezer and a bowlful of tomatoes on the sideboard, but pancetta requires a trip to Kitchener, 40 km away. I also want pignoli, so the trip won’t be wasted.

I’m always in the market for a great soup recipe.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Sep 19 - 07:34 PM

Here's Gino's amazing soup. Apologies for the fact that it's not exactly a pure tomato soup, but it's so good...

For four people, you need half a pound of pancetta (not smoked, and it can be little cubes or, as I prefer, snipped-up thin slices), a pound and a half of finely-sliced onions (he sez white, but I use banana shallots), peeled weight, two and a half pints of chicken stock (feel free to use organic stock cubes), and a 400g can of good-quality tomatoes (or use your own) and a big glug of extra virgin olive oil.

Gently fry the onions and bacon in the oil for a good fifteen minutes until all is soft and squishy. Throw in the tomatoes and stock. Season, bearing in mind the saltiness of the pancetta. Simmer for a good half-hour. At the end, check the seasoning again.

Serve this with some parmesan shavings on top together with a few torn basil leaves. Keep the EV olive oil bottle to hand. Given a huge hunk of crusty bread with abundant butter and you have a meal, not just a starter. If there's a better soup, I've yet to meet it.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Sep 19 - 02:40 PM

Admittedly not a pure tomato soup, but Gino D'Acampo's tomato, onion and pancetta soup is as good as soup gets. I could give the recipe but I'm in a bit of a hurry right now. Then, for a different take, there's pappa al pomodoro, a lovely thick Tuscan tomato soup made with stale bread.

Just one thing: if you use good quality canned Italian plum tomatoes, your soup will be as good or better than soup made with fresh. "Good quality" is paramount. Here in the UK I've used Cirio, Napolina and Waitrose own-brand to good advantage. No canned tomatoes should contain salt or herbs or garlic. If you want any of that, use plain canned tomatoes and add the other stuff yourself. A half-teaspoon of sugar added to ANY tomato sauce or soup is a touch of magic. All right, don't believe me...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Sep 19 - 12:54 PM

Tomato soup is surprisingly challenging, Jon Freeman, largely because its success depends entirely on the quality of the tomatoes. (Fresh, ripe Romas are the best.) Do too much to a tomato soup, and it fails because it's not actually tomato soup; it's a something-else soup with tomatoes in it. But if you do too little, the taste is off unless you're very lucky. Tomatoes need salt and sometimes a touch of sugar to get the flavour right.

It's cream of tomato soup that I loathe. Even when made lovingly from scratch by a kitchen expert, its flavour often has an undernote of library paste, and the texture is awful unless you purée it perfectly and strain out every seed, which is way more work than it's worth. In restaurants, the "home-made" tomato soup never is.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 13 Sep 19 - 10:37 AM

Well our plumb tomatoes have gone to tomato soup, some for freezing. Not tasted yet as mum is still working on it but feel confident will come out nice.

I’m not sure what it is with me and tomato soup but I’d go as far as to say that I've had some (including the Heinz tins) that I either don’t think much of or actively dislike. The simple Delia recipe (or the combination of that and the fresh ripe Roma?) she’s using is however one I’ve enjoyed in the past.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 06:11 PM

Tonight I cooked Mrs Steve and me a simple steak dinner. The steak was thin-cut sirloin, which I trimmed of most of its rim of fat and carefully removed the veinings of that translucent connective tissue that doesn't render with flash-frying. I don't understand that stuff on a rare-to-medium-rare steak. It doesn't render at all in that short cooking time and I'm not up for chewing rubber. Anyway, I put the fatty trimmings in a small saucepan, heated it gently for half an hour and ended up with enough lovely beef fat to cook the steaks in my best frying pan. No flavour of the fat lost, and a decent cook's nibble for me... Don't tell her...

Before I cooked the steak I got my accompaniments sorted out. First, the chips. I had some lovely salad potatoes which I cut into chips (skin on). They were par-boiled in well-salted water for seven minutes, drained, roughed up then coated in hot groundnut oil on a baking tray. They went into a very hot oven for about 20 minutes. The veg was tenderstem broccoli, which was boiled for about six minutes in salted water (I don't believe in steaming). I also chopped up a big handful of my home-grown cherry tomatoes, adding a tablespoon of capers, seasoning and a good pinch of dried oregano. Stand by...

The steaks were fried in a very hot pan (my best one) in a smearing of that beef fat I mentioned. 60 seconds per side, then on to a hot plate which I covered up and then put into a warm oven to rest. The tomato mix went straight into the frying pan with the meaty juices, and the broccoli went on.

Six minutes later, chips went on warm plates, then the steak, then the broccoli then the tomato sauce. Bejaysus, we ate well tonight...


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Sep 19 - 02:45 PM

I suspect the naming extends beyond supermarkets. I’d doubt that Buttercup Farm (from whom we got some quite reasonable outdoor furniture), Farbrook Farms (sometimes used for bird food) or Wiltshire Farms (frozen meals, probably targeted at the less able) have much to do with farming.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Sep 19 - 11:48 AM

That sounds amazing, Charmion! I had to pull up a conversion table to figure the proportion of the veg to the eggs (we don't do grams down here very often.)

We also had eggs last night. I made a modified Quiche Lorraine for friends - no crust, baked in a Bundt pan. And I decided I wanted to increase it from 2 cups of milk to three, adding an extra egg. I realized I had only 2 1/4 cups of milk after I'd added the extra egg, so I scooped some whole milk yogurt into the cup, thinned with a little water, and mixed it all into the milk. Onions had been sauteed and small florets of broccoli added (I have a vegetarian friend so no bacon). The Swiss cheese was in a stack of slices so I ran them over the slicing edge of the grater and ended up with long thin strips that I spread around.

The resulting quiche was delicious, and interesting, but probably not typical. The cheese wasn't really mixed around much so there was a stringy layer in there, so we had to pull each serving loose from the rest like a stingy piece of pizza or lasagna.

I winged it for the rest of the meal - I'd picked up some small (but not new) red lasoda potatoes and simmered them to the point where I could easily pierce with a knife, then cooled. When it was close to time to eat I put a couple of tablespoons of butter (and kept adding as needed) into a skillet, took each potato and leaned on it just enough until the skin was split and it was a bit smashed but not broken apart. They were lowered into the butter and sauteed on both sides, and ground pepper and salt over the top. These went so nicely beside the quiche, and the rest was a fruit salad a friend bought. Various types of iced tea (we are in Texas!) accompanied it.

Dessert was cranberry bars that I have probably describe before in this thread. Weeks ago I used my steam juicer to get the juice from several pounds of frozen cranberries and kept the pulp sweet/tart complement to the meal.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 10:56 AM

You can also slip the frittata on to a large plate, then invert it back into the pan to cook the top. Most times when I've tried that I've failed abysmally. So I resort to your grilling-the-top method. I always worry about how "done" the underneath is. Good grub though, even if you've managed to wreck it!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Sep 19 - 09:55 AM

We have that same "farms" branding in Canada and the U.S. I assume that the corporate behemoths behind most of the cheese we see in supermarkets (such as Kraft in this country) want us to be so distracted by nostalgic visions of milkmaids and farm wives meditatively turning cheeses in breezy creameries that we don't ever bother to look at, let alone think about, their real production methods.

This summer I added frittate, learned from the famous Marcella Hazan, to our rotation of supper dishes. It's not exactly low-cal, but what really good dish is?

Frittata is an Italian egg dish that includes grated Parmesan or Pecorino Romano cheese and rather a lot of cooked veg. For two people, four to six eggs (depending on appetite and what else is to be served), 20 to 30 grams of cheese, and a substantial heap (250 to 300 grams) of steamed broccoli, blanched haricots verts, blanched asparagus or what you will, as long as it's not what I think of as a wet veg -- i.e., not tomatoes. (I often use a mix we call "veg haché", which includes cauliflower, broccoli, zucchini (aka courgette) and red onion, all sliced fairly fine and sautéed fast with olive oil and garlic.)

First, turn on the broiler so it's good and hot when you want it.

Then beat the eggs in a large bowl, add the grated cheese and then the cooked veg. If the veg has cooled, good for you for thinking ahead. If not, add it gradually while beating so the egg doesn't curdle.

Use a skillet than can go under the broiler. Put it on the hob, add a substantial knob of butter, and let the butter foam and get a bit brown, as for omelette. Add the egg-and-veg mixture and cook as for omelette.

When the sides are cooked but the top is still runny, pop the skillet under the hot broiler and leave it there until the entire top of the frittata is brown and puffy.

Frittate can be served either hot or at room temperature, as the main dish with bread, or cut in wedges as part of a selection of antipasti.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 04:31 AM

And I know that there IS an Oakham, but the M&S chickens bearing that name come from nowhere near the real Oakham.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 04:23 AM

Supermarkets here invent suitably rustic-sounding fake names to make it sound like their produce comes from rural idylls. In truth, much produce comes from dozens or hundreds of farms. There are names like Willow Farms, Ashfield Farm, Oakham Chickens, Birchwood Farm, Farm Stores, Lochmuir Salmon. These places simply don't exist, and the names are used to fool us into thinking that their produce ISN'T produced on an industrial scale in locations they'd rather we didn't see. Cathedral City cheese is produced not far from us, an hour's drive from the nearest cathedral city, and its milk comes from around 300 farms, arriving in massive articulated tankers. A few years ago its advertising included lovely photos of the Cornish coast at Bedruthan Steps and made great play of the association with the wild Atlantic Ocean. Well it would take you a good hour to drive from the cheese factory to Bedruthan Steps, and the extremely ugly factory, owned by Dairy Crest, is close to a disused airfield miles from the nearest seaside and certainly not within sight of it.


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