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(Some Food Nut)   Fark Food Thread: Let's talk about the little things. Bake your own bread? Add to a salad? Make your own granola? What ways do you incorporate seeds and nuts into your cooking? Difficulty: not the seed from.. Oh, forget it. Jokes to the right:   (backwoodshome.com) divider line 224
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1625 clicks; posted to Main » on 07 Jun 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-06-07 08:20:28 AM
Testicles.
 
2013-06-07 08:21:13 AM
Bollocks.
 
2013-06-07 08:21:27 AM
WITH LABIA
 
2013-06-07 08:23:34 AM
Is coconut a seed or nut?
 
2013-06-07 08:24:48 AM
farm4.staticflickr.com

Cashews are like crack to me; I can eat a whole can, which isn't healthy.
 
2013-06-07 08:28:16 AM
NOW WITH BALLS!!
 
2013-06-07 08:29:01 AM

iamrex: Is coconut a seed or nut?


It's a drupe.
 
2013-06-07 08:32:29 AM
I don't usually get into the seedy stuff until after dark.
 
2013-06-07 08:34:03 AM

Errk: iamrex: Is coconut a seed or nut?

It's a drupe.


You're a drupe.
 
DGS [TotalFark]
2013-06-07 08:34:29 AM
I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.

i.imgur.com
 
2013-06-07 08:42:50 AM
Your mom likes my nut butter.
 
2013-06-07 08:43:28 AM
Grab a ball of pizza dough, preferably from your local pizzeria. If you don't have a good one, or one that won't sell the dough, the ones at the grocery store will be OK, too.

Give a decently sized cutting board a dusting of flour, and knead the dough into a rectangle about the size of the cutting board. Drizzle it with a generous portion of olive oil. And then spice the hell out of it: oregano, salt, pepper, thyme, rosemary, cayenne, smoked paprika, garlic, and onion powder. (You can use actual pieces of garlic and onion, too)

Then fold the dough in on itself so it looks like the image below. Be sure to prevent the dough from tearing and that the seams are well kneaded so the form is relatively solid.

Throw that on the grill at medium to medium high for a little while (usually fifteen or so minutes, depending) Flip it very carefully so that it doesn't tear or get messed up.

Sometimes (I haven't figured out why it's not all the time) the dough will end up being kind of like a croissant in that it's layered and you can peel it apart.


3.bp.blogspot.com
 
2013-06-07 08:46:41 AM
25.media.tumblr.com
 
2013-06-07 08:46:46 AM
Candied walnuts can really make a salad sublime.
 
2013-06-07 08:48:01 AM
Also, CatherineM is wrong when she says strawberries don't go in salads.
 
2013-06-07 08:48:50 AM

DGS: I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.


I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.
 
2013-06-07 08:49:34 AM
I need to start making sourdough again.
 
2013-06-07 08:51:09 AM

spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.


You eat salads? F*cking homo.
 
2013-06-07 08:51:37 AM

spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.


fun4friends.net
 
2013-06-07 08:52:32 AM
I smoked nuts last weekend. They were so yummy.
 
DGS [TotalFark]
2013-06-07 08:52:41 AM

SomeOkieGirl: I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.


I hope it works out for you. If you go over the details on that recipe, I'd cut the oats down to 6 cups, or 7 if you leave out the oat bran. Personal preferences and all, of course. But the sheer volume of the dry components as is does leave this a little dry. I not only cut down to 7 cups of oats and left out the oat bran and sunflower seeds, I also slightly upped (approx. 25-33% extra) the volumes used to cook the mixture. It really made a huge difference. I didn't measure a damn thing, though.. and yes, I know that's not particularly helpful. Once you try this once I think you'll see little ways you can tweak it to make it your own. Good luck!
 
2013-06-07 08:52:44 AM

iamrex: Errk: iamrex: Is coconut a seed or nut?

It's a drupe.

You're a drupe.


It's an eminence front

It's a put on!
 
2013-06-07 08:53:13 AM

iamrex: I smoked nuts last weekend. They were so yummy.



iamrex: I smoked nuts last weekend. They were so yummy.


iamrex: I smoked nuts last weekend. They were so yummy.

iamrex: I smoked nuts last weekend. They were so yummy.



iamrex: I smoked nuts last weekend. They were so yummy.
 
2013-06-07 08:53:18 AM
lol smoked nuts.
 
2013-06-07 08:53:32 AM

Aarontology: Grab a ball of pizza dough, preferably from your local pizzeria. If you don't have a good one, or one that won't sell the dough, the ones at the grocery store will be OK, too.

Give a decently sized cutting board a dusting of flour, and knead the dough into a rectangle about the size of the cutting board. Drizzle it with a generous portion of olive oil. And then spice the hell out of it: oregano, salt, pepper, thyme, rosemary, cayenne, smoked paprika, garlic, and onion powder. (You can use actual pieces of garlic and onion, too)

Then fold the dough in on itself so it looks like the image below. Be sure to prevent the dough from tearing and that the seams are well kneaded so the form is relatively solid.

Throw that on the grill at medium to medium high for a little while (usually fifteen or so minutes, depending) Flip it very carefully so that it doesn't tear or get messed up.

Sometimes (I haven't figured out why it's not all the time) the dough will end up being kind of like a croissant in that it's layered and you can peel it apart.


[3.bp.blogspot.com image 356x237]


yum
 
DGS [TotalFark]
2013-06-07 08:53:40 AM

iamrex: I smoked nuts last weekend. They were so yummy.


What kind.. and mind sharing the process? The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.
 
2013-06-07 08:54:34 AM

iamrex: I smoked nuts last weekend. They were so yummy.


snert.
 
2013-06-07 08:54:36 AM

DGS: iamrex: I smoked nuts last weekend. They were so yummy.

What kind.. and mind sharing the process? The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.


Nuts don't belong in salads.
 
2013-06-07 08:54:38 AM

spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.


Yea but what's a good dressing to go with it? Chick-fil-a added a new salad that's f*cking awesome and has strawberries but my usual spicy dressing doesn't mix too well
 
2013-06-07 08:55:13 AM

monty666: yum


It's delicious as a side when you're out grilling. Or anytime, really. the folding part is the hardest, just because the dough can tear so easily.
 
2013-06-07 08:55:25 AM

DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.


These are awesome.

www.cvs.com
 
2013-06-07 08:56:22 AM

Ceteris Paribus says: iamrex: Errk: iamrex: Is coconut a seed or nut?

It's a drupe.

You're a drupe.

It's an eminence front

It's a put on!


I don't get it :/
 
2013-06-07 08:56:29 AM

Tat'dGreaser: Chick-fil-a added a new salad that's f*cking awesome


You bought...a salad.  At Chick-Fil-A?
 
2013-06-07 08:56:33 AM
Smoked nuts is going green
 
2013-06-07 08:57:00 AM

skybreaker: iamrex: I smoked nuts last weekend. They were so yummy.

iamrex: I smoked nuts last weekend. They were so yummy.

iamrex: I smoked nuts last weekend. They were so yummy.

iamrex: I smoked nuts last weekend. They were so yummy.

iamrex: I smoked nuts last weekend. They were so yummy.


You wish you had some of my nuts. Don't deny it.
 
2013-06-07 08:57:18 AM

kwame: You bought...a salad.  At Chick-Fil-A?


Dude I like some chicken in my salad. They make good chicken. You can judge me all you want, Nutella eating b*tch.

BOOM WHITE BOY
 
2013-06-07 08:58:31 AM
BOOM WHITE BOY.
 
2013-06-07 08:58:50 AM
BOOM
 
DGS [TotalFark]
2013-06-07 09:00:13 AM

kwame: DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]


That was exactly the brand, though it was a smaller volume in a can. At first I was like 'these are great!' and then it just started to taste funky to me. They weren't expired or anything. I don't know what it was, outside of a bit of a downer. So making my own smoked almonds would be awesome. Recommended recipes are generally preferred, so I figured I'd ask. :D
 
2013-06-07 09:00:35 AM

iamrex: BOOM WHITE BOY.


ahem, ahem.
 
2013-06-07 09:00:51 AM
Put some stank on it, white boy.
 
2013-06-07 09:01:17 AM
Can't a man enjoy some chicken nugs in his tasty green salad without someone getting all up in his business? DAMN.
 
2013-06-07 09:01:27 AM

Tat'dGreaser: You can judge me all you want, Nutella eating b*tch.


Today is Free Donut Day at Krispy Kreme.  Maybe they'll swap out the free donut for a whole wheat bagel if you ask real nice.
 
2013-06-07 09:01:47 AM

Tat'dGreaser: spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.

Yea but what's a good dressing to go with it? Chick-fil-a added a new salad that's f*cking awesome and has strawberries but my usual spicy dressing doesn't mix too well


Dressing:
2 oz balsamic vinegar
2 teaspoons spicy brown mustard
2 cloves garlic, mashed
1/4 teaspoon kosher salt
3/4 cup olive oil.
 
2013-06-07 09:02:27 AM

ami5000: Can't a man enjoy some chicken nugs in his tasty green salad without someone getting all up in his business? DAMN.


IT'S LIKE GOING TO A SPORTS BAR TO WATCH THE SPELLING BEE.
 
2013-06-07 09:02:51 AM

kwame: IT'S LIKE GOING TO A SPORTS BAR TO WATCH THE SPELLING BEE.


IT'S ON ESPN MOTHER F*CKER
 
2013-06-07 09:03:15 AM

ami5000: Can't a man enjoy some chicken nugs in his tasty green salad without someone getting all up in his business? DAMN.


Sh*t son. For real

kwame: Today is Free Donut Day at Krispy Kreme.  Maybe they'll swap out the free donut for a whole wheat bagel if you ask real nice.


Never been a big donut fan. I'm going to make a horrible cop

spcMike: Dressing:
2 oz balsamic vinegar
2 teaspoons spicy brown mustard
2 cloves garlic, mashed
1/4 teaspoon kosher salt
3/4 cup olive oil.


Motherf*cker can I get that in a drive thru? Sh*t son.
 
2013-06-07 09:03:29 AM

kwame: ami5000: Can't a man enjoy some chicken nugs in his tasty green salad without someone getting all up in his business? DAMN.

IT'S LIKE GOING TO A SPORTS BAR TO WATCH THE SPELLING BEE.


This analogy is so tortured there's gonna be a congressional investigation.
 
2013-06-07 09:03:47 AM
It's like hosting a book club at Hooters.
 
2013-06-07 09:03:53 AM
media.naplesnews.com
 
2013-06-07 09:04:27 AM
Is the book club centered around Penthouse Letters?
 
2013-06-07 09:04:30 AM
What is the nuttiest seed?
 
2013-06-07 09:04:31 AM
It's like a Tim Gunn meet and greet at Wal-Mart.
 
2013-06-07 09:05:11 AM

spcMike: Dressing:


DONT ENCOURAGE HIM
 
2013-06-07 09:05:22 AM
AND CHATTOPADHYAY TAKES IT TO THE HOLE WITH "EUDAEMONIC!"

THE CROWD GOES WILD.
 
2013-06-07 09:05:33 AM

ami5000: Is the book club centered around Penthouse Letters?


Now that's a book club I could get behind. For like five minutes then I need another 45 to cool down.
 
2013-06-07 09:06:15 AM

Tat'dGreaser: Motherf*cker can I get that in a drive thru? Sh*t son.


Just make your own.

Also, it impresses the hell out of the ladies.
 
2013-06-07 09:06:33 AM

kwame: It's like a Tim Gunn meet and greet at Wal-Mart.


i291.photobucket.com
 
2013-06-07 09:06:38 AM

Tat'dGreaser: ami5000: Is the book club centered around Penthouse Letters?

Now that's a book club I could get behind. For like five minutes then I need another 45 to cool down.


Ummmm.
 
2013-06-07 09:07:11 AM

spcMike: Tat'dGreaser: Motherf*cker can I get that in a drive thru? Sh*t son.

Just make your own.

Also, it impresses the hell out of the ladies.


Nothing says impressive like bringing your own salad dressing to the mall Chick-Fil-A.
 
2013-06-07 09:08:21 AM
A penthouse letters book club would pretty much be exactly like all the tit and dick showing goofballs on tinychat.
 
2013-06-07 09:08:34 AM

ami5000: Nothing says impressive like bringing your own salad dressing to the mall Chick-Fil-A.


I bring my own hard taco shells to Chipotle, because those rubes don't sell a taco in a hard shell.  You know, the way they originally came.
 
2013-06-07 09:09:17 AM

iamrex: Tat'dGreaser: ami5000: Is the book club centered around Penthouse Letters?

Now that's a book club I could get behind. For like five minutes then I need another 45 to cool down.

Ummmm.


Lulz

ami5000: Nothing says impressive like bringing your own salad dressing to the mall Chick-Fil-A.


I'm not sure I'd want to be around the person that attracts
 
2013-06-07 09:10:04 AM

hillbillypharmacist: You know, the way they originally came.


If the lid on your salsa jar doesn't pop when you open it, you know it's not authentic.
 
2013-06-07 09:10:25 AM
No dressing for me please, fast food worker. I brought my own. Yeah. It's sexy. I SAID NO F*CKING NUTS ON THE SALAD, WHORE. So you wanna go out some time? What? Ok I'll leave now.
 
2013-06-07 09:10:43 AM

hillbillypharmacist: ami5000: Nothing says impressive like bringing your own salad dressing to the mall Chick-Fil-A.

I bring my own hard taco shells to Chipotle, because those rubes don't sell a taco in a hard shell.  You know, the way they originally came.


Yea, why can't they throw that shiat on a doritos shell the way God created it?
 
2013-06-07 09:11:20 AM
blogs-images.forbes.com

Is that...homemade dressing?
Would you like to come back to my place and see my waffle fries?
 
2013-06-07 09:11:44 AM

ami5000: spcMike: Tat'dGreaser: Motherf*cker can I get that in a drive thru? Sh*t son.

Just make your own.

Also, it impresses the hell out of the ladies.

Nothing says impressive like bringing your own salad dressing to the mall Chick-Fil-A.


Look, he's not workig with much as it is.
 
2013-06-07 09:12:23 AM
By the way, in case any liters missed it, iamrex loves smoking nuts.
 
2013-06-07 09:13:08 AM

kwame: DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]


This is an example of a good point.... just about anything in a tin/aluminum can for too long doesn't taste as good as even sitting just as long in any other packaging.  Tuna is a really good one for this... those packets that have been available the past 5-10 years taste much better than tuna from a can.
 
2013-06-07 09:14:01 AM

ami5000: No dressing for me please, fast food worker. I brought my own. Yeah. It's sexy. I SAID NO F*CKING NUTS ON THE SALAD, WHORE. So you wanna go out some time? What? Ok I'll leave now.


aaaaaaaaaaaaaaaaaaaaaaaaaaaahahahahaha!
 
2013-06-07 09:14:23 AM
I've been eating pistachios all morning.  Get jealous you petty biatches.
 
DGS [TotalFark]
2013-06-07 09:15:18 AM

dletter: kwame: DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]

This is an example of a good point.... just about anything in a tin/aluminum can for too long doesn't taste as good as even sitting just as long in any other packaging.  Tuna is a really good one for this... those packets that have been available the past 5-10 years taste much better than tuna from a can.


You know, that's a fair point indeed. I should give them another shot.
 
2013-06-07 09:15:37 AM

kwame: Is that...homemade dressing?
Would you like to come back to my place and see my waffle fries chicken biscuit?

 
2013-06-07 09:16:19 AM
The only acceptable breakfast foods are barbacoa or chorizo and egg.

None of that healthy crap.
 
2013-06-07 09:16:37 AM

Shostie: ami5000: No dressing for me please, fast food worker. I brought my own. Yeah. It's sexy. I SAID NO F*CKING NUTS ON THE SALAD, WHORE. So you wanna go out some time? What? Ok I'll leave now.

aaaaaaaaaaaaaaaaaaaaaaaaaaaahahahahaha!


Quick! TO THE CONSUMERIST!
 
2013-06-07 09:16:44 AM
I've made sourdough starter with wild yeast and came out with a decent ciabatta.
 
2013-06-07 09:17:39 AM

hillbillypharmacist:  chicken biscuit?


You know who makes a mean biscuit?  farking Hardees bro.  Some good ass biscuits.  See also: Bojangles.
 
2013-06-07 09:18:25 AM
Bojangles has amazing biscuits.
 
2013-06-07 09:18:37 AM
I don't really do 'little' when it comes to the kitchen. I always have to go overboard with waaay too much food.

Um, I do occasionally make braided egg bread. But that's about it in the bread department.
I'll add sesame seeds/oil or flak seeds for extra nutrition in some dishes.
Some dishes, especially ones with spinach I'll add a tiny bit of seaweed. Don't tell anyone though... no one's ever noticed and I don't want them to stop eating my spinach dishes; those are some of my favorites.
I always add a teaspoon of bacon grease to my green beans.

And I know 752398612r982689 ways to make potatoes.
 
2013-06-07 09:19:21 AM

Farce-Side: You know who makes a mean biscuit? farking Hardees bro.


I worked a third shift job during the summer of my first year of college.  Every morning on my way home, I'd stop and get a Hardee's chicken biscuit.  God those were good.
 
2013-06-07 09:19:40 AM

Theaetetus: I've made sourdough starter with wild yeast and came out with a decent ciabatta.


I keep wanting to do a sourdough starter, but I can't even keep my clean clothes off the floor.
 
2013-06-07 09:20:42 AM

kwame: By the way, in case any liters missed it, iamrex loves smoking nuts.


My very own recipe:

2# raw nuts - I used almonds and hazelnuts.
1/2c whiskey
1/2c apple cider vinegar
1/4c honey

Mix together and let marinate for at least an hour. Then drain off excess liquid and spread nuts on paper towels to dry a bit

2tsp cayenne
1tsp paprika
1tsp powdered garlic
1tsp salt
1 egg white.

Beat all together until egg white is a a little frothy and add the nuts, making sure to coat them really well with the spices.

Spread on paper lined baking sheet and smoke over hickory at 220f for 1 hour.

You're welcome.
 
2013-06-07 09:21:19 AM
However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing
 
2013-06-07 09:22:14 AM

DGS: SomeOkieGirl: I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.

I hope it works out for you. If you go over the details on that recipe, I'd cut the oats down to 6 cups, or 7 if you leave out the oat bran. Personal preferences and all, of course. But the sheer volume of the dry components as is does leave this a little dry. I not only cut down to 7 cups of oats and left out the oat bran and sunflower seeds, I also slightly upped (approx. 25-33% extra) the volumes used to cook the mixture. It really made a huge difference. I didn't measure a damn thing, though.. and yes, I know that's not particularly helpful. Once you try this once I think you'll see little ways you can tweak it to make it your own. Good luck!


I'm the same way with bread.  I was asked for my recipe for spiced sweet potato bread and my reply was "recipe?"
 
2013-06-07 09:22:51 AM

Tat'dGreaser: However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing


Also, be sure to inquire as to whose house it was made in.
 
2013-06-07 09:23:36 AM

Farce-Side: You know who makes a mean biscuit? farking Hardees bro. Some good ass biscuits. See also: Bojangles.


Bojangles chicken biscuits are awesome.
 
2013-06-07 09:24:04 AM

Tat'dGreaser: However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing


Sure. Home made by the finest Hispanic migrant labor force that Sysco can buy.
 
2013-06-07 09:24:46 AM

Tat'dGreaser: However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing


I just sent an email to their home office that someone from GLAAD is coming their way for a salad and attached your picture.
 
2013-06-07 09:25:47 AM

Shostie: Sure. Home made by the finest Hispanic migrant labor force that Sysco can buy.


kwame: I just sent an email to their home office that someone from GLAAD is coming their way for a salad and attached your picture.


Immigrant labor and homophobia! I'm loving it!
 
2013-06-07 09:27:55 AM
I've eaten at Bojangles twice and was unimpressed by their biscuits.  They're just OK.
 
2013-06-07 09:29:28 AM

kwame: I've eaten at Bojangles twice and was unimpressed by their biscuits.  They're just OK.


i291.photobucket.com
 
DGS [TotalFark]
2013-06-07 09:30:28 AM

gamergirl23: DGS: SomeOkieGirl: I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.

I hope it works out for you. If you go over the details on that recipe, I'd cut the oats down to 6 cups, or 7 if you leave out the oat bran. Personal preferences and all, of course. But the sheer volume of the dry components as is does leave this a little dry. I not only cut down to 7 cups of oats and left out the oat bran and sunflower seeds, I also slightly upped (approx. 25-33% extra) the volumes used to cook the mixture. It really made a huge difference. I didn't measure a damn thing, though.. and yes, I know that's not particularly helpful. Once you try this once I think you'll see little ways you can tweak it to make it your own. Good luck!

I'm the same way with bread.  I was asked for my recipe for spiced sweet potato bread and my reply was "recipe?"


Well, nice I want the recipe!
 
2013-06-07 09:30:42 AM

Tat'dGreaser: However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing


You should ask them if they have homo made dressing.
 
2013-06-07 09:31:04 AM
Hey it's basically a fast food place supported by unskilled and teen workers, so it's possible I just went at a bad time.
 
2013-06-07 09:31:32 AM

monty666: You should ask them if they have homo made dressing.


Ohhhh nice!
 
2013-06-07 09:32:42 AM

iamrex: You're welcome.


Go to Walgreen's.

Buy a bag of Blue Diamond Smokehouse almonds.

Eat them while you use that hickory smoke for what God intended: animal flesh.

;)
 
2013-06-07 09:36:40 AM

kwame: iamrex: You're welcome.

Go to Walgreen's.

Buy a bag of Blue Diamond Smokehouse almonds.

Eat them while you use that hickory smoke for what God intended: animal flesh.

;)


Silly kwame. The nuts went in after the brisket came out. You know, because I hate to waste a perfectly good fire.
 
2013-06-07 09:43:07 AM
My big brother just got an expensive juicer from his son.  He told me he was going to juice everything from now on, but refused to call it a "Juice Tiger" no matter what I said.  Most disappointing.
 
2013-06-07 09:45:23 AM

Shostie: spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.

[fun4friends.net image 602x403]


That's different. Fruit salad implies fruit only.

Green salads, chicken salad, tuna salad.. keep your sweet fruit the hell out..
 
2013-06-07 09:56:04 AM

CatherineM: That's different. Fruit salad implies fruit only.

Green salads, chicken salad, tuna salad.. keep your sweet fruit the hell out..


I do agree with this, BUT, pivazena made a green salad once with feta and dried cranberries that was awesome.... so, now I don't know what to think.
 
2013-06-07 09:57:56 AM

CatherineM: Shostie: spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.

[fun4friends.net image 602x403]

That's different. Fruit salad implies fruit only.

Green salads, chicken salad, tuna salad.. keep your sweet fruit the hell out..


Green salad + strawberries + walnuts.
Green salad + Asian pear + blue cheese.
Chicken or tuna salad + grapes.
 
2013-06-07 09:58:39 AM
I hate grapes and nuts in chicken salad.  You're just trying to get me to ignore how little chicken you put in it.
 
2013-06-07 10:00:20 AM

kwame: I hate grapes and nuts in chicken salad.  You're just trying to get me to ignore how little chicken you put in it.


weeklyguiltypleasure.files.wordpress.com
Well excuse me for trying to help you live a better life.
 
2013-06-07 10:00:31 AM

CapeFearCadaver: CatherineM: That's different. Fruit salad implies fruit only.

Green salads, chicken salad, tuna salad.. keep your sweet fruit the hell out..

I do agree with this, BUT, pivazena made a green salad once with feta and dried cranberries that was awesome.... so, now I don't know what to think.


Oh, it also had pecans. It was delish!
 
2013-06-07 10:02:55 AM

CapeFearCadaver: I do agree with this, BUT, pivazena made a green salad once with feta and dried cranberries that was awesome.... so, now I don't know what to think.


Oh shoot yes.  We often put raisins  (or ideally currants) in salad.  And fresh strawberries and blueberries when in season.

At my house, you need:
greens
stank cheese
cashews
fruit
onions
homemade dressing

Although I don't have enough good things to say about Kroger's Private Selection Orange Poppy Dressing.  That stuff is great.
 
2013-06-07 10:12:18 AM

DGS: dletter: kwame: DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]

This is an example of a good point.... just about anything in a tin/aluminum can for too long doesn't taste as good as even sitting just as long in any other packaging.  Tuna is a really good one for this... those packets that have been available the past 5-10 years taste much better than tuna from a can.

You know, that's a fair point indeed. I should give them another shot.


Yeah... IMO, I think the taste of the metal from the can leeches into the product, and makes that "funky" taste you talked about in the other post with the smoked nuts.   With my tuna example though, I wouldn't be surprised if some people are so used to it though that they "prefer" the taste of canned tuna vs. pouched, just because it was all they had all their life.
 
DGS [TotalFark]
2013-06-07 10:22:27 AM

dletter: DGS: dletter: kwame: DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]

This is an example of a good point.... just about anything in a tin/aluminum can for too long doesn't taste as good as even sitting just as long in any other packaging.  Tuna is a really good one for this... those packets that have been available the past 5-10 years taste much better than tuna from a can.

You know, that's a fair point indeed. I should give them another shot.

Yeah... IMO, I think the taste of the metal from the can leeches into the product, and makes that "funky" taste you talked about in the other post with the smoked nuts.   With my tuna example though, I wouldn't be surprised if some people are so used to it though that they "prefer" the taste of canned tuna vs. pouched, just because it was all they had all their life.


That very well could be. I make myself a spicy tuna sandwich every few weeks, and do still use a can. I'm going to get a pouch when these last few cans are out and try it to see the difference. It's disturbingly obvious how likely the odds are that the difference will be noticable, but I've just not given that thought before.

I thought they coated a lot of these steel cans with plastic or something, similar to how they do so with the cans for Coke and the like.
 
2013-06-07 10:27:35 AM
Pistachios make for a nice crust for soft cheeses like chevre. Crush them up to a medium fine state, then sear for a moment on a flat top, or in a pan, flip, and then use them to top a salad, maybe with some roasted beets. I like to use a golden beets, and maybe some roasted sweet potato with salads, for a contrast in flavors and textures. Candy cane beets also make for nice touch, for the color and flavor.

Parmesan makes for great croutons. In a pan, melt mounds of Parmesan to a disk or on a silpat or other non-stick surface in the oven, and cool, for a nice little flat of cheesy goodness, or drape over an upended muffin tin, and you can make wee bowls of hardened cheese when they cool, and you can fill it with bacon, fruit, microgreens, and top however you like.

I like to use smoked plum tomatoes for salads as well, or reserve them for sauces or soups, either way, you have smoky goodness.

Found some great chocolate and vanilla tortillas a while back, and toasted up, they make for great dessert nachos. Not terrible sweet, but enough chocolate and vanilla flavor, and cut and toasted, they make for a great presentation for a variation on a sundae. Ice cream or fruit, with vanilla cream, chocolate sauce, caramel all drizzled willy-nilly, and you've got crisp chips, sweetness, and a fun way to make a turn on the usual dessert.

I am not a fan of blue cheese for the most part--the smelling like feet sort of puts me off. Westfield Farms makes a Hubbardston Blue chevre that is amazing. Mild, smooth, and with great flavor and texture. Perfect for summer salads, and a great accompaniment for greens, beets, maybe use fried papadums to make a stacked salad--layer greens, papadum or cheese crouton, top with more greens, maybe some slices of roasted beets, cheese, and more.

If you like doing cheese croutons with Parmesan, you might think about adding a bit of chili or curry to the cheese before melting it on your flattop or in the oven, for a bit of spin on the flavor, and color. Even a bit of paprika, just for color and a bit of flavor to the mix.

Accents? You might try infused oils. Paprika, chili, curry, basil, scallion, even just parsley can give oils a bit of color and perk, and a few swirls make for great color on plates, or even to the surface of soups, that you can keep for some time, and perk up tired presentation.

Puff pastry doughs can make for a nice variation for a crouton. Cut into small triangles, brush with herbed oil, and a dusting of Parmesan, and bake up, and you've got a triangle of savoriness that will go well on top of soups, to stack with greens to make a nice tall salad, or just a simple accent to a dish that has flavor, as well as a neat shape. You can even make an open faced variation of Spanikopita, without the phyllo. Very different in texture to be sure--phyllo and puff pastry are very different products, but for a quick appetizer, you can do a fun variation that will be easy to make, and look amazing, and taste great.

Thin strips of carrot or parsnip fry up nice, and reserve the fried strips, and you've got a nice crisp topping to pop onto salad or even dinner presentation. Strips of toasted prosciutto, all hard and firm also make for great accents as well.

I like to take pears, especially the small ones, and poach them in wine and honey, and maybe a bit of ginger. Then, when the pears are nice and tender, set them aside to cool, and reduce the poaching liquid down a bit more to make syrup to drizzle over the top of the pears. Makes for a nice combination for salads, soft cheeses, and fresh greens. I like to slice the pears almost all the way through, at an angle, so that the pear falls open a bit, and is easy to slice and the syrup then drips into the slices to coat the fruit better.

Those are just off the top of my head. Often it is just the little touches that help make a dish stand out and make them special.
 
2013-06-07 10:29:30 AM

DGS: I thought they coated a lot of these steel cans with plastic or something, similar to how they do so with the cans for Coke and the like.


Yup, it's BPA.  An endocrine disruptor.  Good times!
 
2013-06-07 10:32:34 AM
I brew my own beer. After a bottle of the goodness everything tastes better.
 
2013-06-07 11:02:56 AM

DGS: I thought they coated a lot of these steel cans with plastic or something, similar to how they do so with the cans for Coke and the like.


Which is yet another reason why beer can chicken is actually a bad idea.
 
2013-06-07 11:46:39 AM

Theaetetus: weeklyguiltypleasure.files.wordpress.com


i970.photobucket.com
NEED A DISPENSAH HERE!
 
2013-06-07 11:52:45 AM
 
2013-06-07 12:09:45 PM

ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.


Pretty damn much. There's a reason that professional kitchens don't shove beer cans into birds...
 
2013-06-07 12:22:54 PM

hubiestubert: ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.

Pretty damn much. There's a reason that professional kitchens don't shove beer cans into birds...


It's just as easy to fill the cavity up with whatever herbs/fruit then beer you want then roast. Tastes much better, too
 
2013-06-07 12:27:39 PM

CapeFearCadaver: hubiestubert: ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.

Pretty damn much. There's a reason that professional kitchens don't shove beer cans into birds...

It's just as easy to fill the cavity up with whatever herbs/fruit then beer you want then roast. Tastes much better, too


I like to do a stuffing with cheese and sausage grits, for turkey and for roasting birds, but that's me. There are a lot better ways to get flavor and joy out of a bird than putting plasticized cans in the cavity...
 
2013-06-07 12:32:55 PM

hubiestubert: I like to do a stuffing with cheese and sausage grits, for turkey and for roasting birds, but that's me. There are a lot better ways to get flavor and joy out of a bird than putting plasticized cans in the cavity...


For a chicken, I'll do apple slices marinated in a nut brown ale like Newcastle and honey/maple syrup... stuff that in there, then fresh sprigs of rosemary and lemon slices. Salt/pepper the bird, baste with a butter/garlic/parsley mixture while roasting.

Turkeys, well, I only do those at Thanksgiving so it's my homemade stuffing. Of which I will never give that recipe to anyone, unless I have kids :)
 
2013-06-07 12:41:48 PM
I'm looking forward to smoking a turkey sometime in the next month or two as really early prep for Thanksgiving.  Just got the smoker, so I need to put it through its paces.
 
2013-06-07 12:56:05 PM

ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.


FTA:  Chicken and turkey must be cooked to 165°F in order to kill salmonella.

I think I'll pass on his dried out well-done poultry, thank you.
 
2013-06-07 01:07:55 PM

Theaetetus: ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.

FTA:  Chicken and turkey must be cooked to 165°F in order to kill salmonella.

I think I'll pass on his dried out well-done poultry, thank you.


Um...what?  Most people don't want their poultry medium-rare, and most recommendations are 165 in the breast and 175 in the thigh.
 
2013-06-07 01:17:01 PM

ahab: Theaetetus: ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.

FTA:  Chicken and turkey must be cooked to 165°F in order to kill salmonella.

I think I'll pass on his dried out well-done poultry, thank you.

Um...what?  Most people don't want their poultry medium-rare, and most recommendations are 165 in the breast and 175 in the thigh.


Most people haven't had their poultry medium-rare, because they've heard the 165 myth over and over from those same "recommendations" which assume that people can't follow a compound direction like "reach temperature x; and then wait for time y":
www.seriouseats.com
Sure, your chicken is sterile if you cook it to 165 for five seconds. But it's also just as sterile if held at 155 for a minute. I find the breasts are juicier and more flavorful at 145.
 
2013-06-07 01:21:28 PM

Theaetetus: Most people haven't had their poultry medium-rare, because they've heard the 165 myth over and over from those same "recommendations" which assume that people can't follow a compound direction like "reach temperature x; and then wait for time y":


Most cooking methods don't allow you to keep your food at that low of a temperature for that long of a time, hence the USDA recommendations.  Sous vide is a distinct exception to the rule.
 
2013-06-07 02:06:45 PM

ahab: I'm looking forward to smoking a turkey sometime in the next month or two as really early prep for Thanksgiving.  Just got the smoker, so I need to put it through its paces.


I've got a large (5 lbs) pork loin roast and someone here gave me a great roasting recipe for it using my large turkey roaster; but, my neighbors have a smoker.... do you think I could do this on their smoker?

i.imgur.com

On a regular sized stove for reference of how huge it is.
 
2013-06-07 02:32:44 PM

ahab: Theaetetus: Most people haven't had their poultry medium-rare, because they've heard the 165 myth over and over from those same "recommendations" which assume that people can't follow a compound direction like "reach temperature x; and then wait for time y":

Most cooking methods don't allow you to keep your food at that low of a temperature for that long of a time, hence the USDA recommendations.  Sous vide is a distinct exception to the rule.


I've had pretty cook experience with pan searing a pork loin with an embedded digital thermometer and moving it on and off heat once it was at temperature. It does go over the goal I was aiming at, but not by much, and not all the way up to the USDA recommended temp.
You could do the same thing with a spatchcock chicken on a grill.
 
2013-06-07 02:51:12 PM

CapeFearCadaver: ahab: I'm looking forward to smoking a turkey sometime in the next month or two as really early prep for Thanksgiving.  Just got the smoker, so I need to put it through its paces.

I've got a large (5 lbs) pork loin roast and someone here gave me a great roasting recipe for it using my large turkey roaster; but, my neighbors have a smoker.... do you think I could do this on their smoker?

[i.imgur.com image 540x405]

On a regular sized stove for reference of how huge it is.


Yes, use this recipe.
 
2013-06-07 02:54:35 PM

Theaetetus: pretty cook experience


pretty good experience, rather
 
2013-06-07 02:54:57 PM

ahab: CapeFearCadaver: ahab: I'm looking forward to smoking a turkey sometime in the next month or two as really early prep for Thanksgiving.  Just got the smoker, so I need to put it through its paces.

I've got a large (5 lbs) pork loin roast and someone here gave me a great roasting recipe for it using my large turkey roaster; but, my neighbors have a smoker.... do you think I could do this on their smoker?

[i.imgur.com image 540x405]

On a regular sized stove for reference of how huge it is.

Yes, use this recipe.


Rock, thanks!
 
2013-06-07 03:13:30 PM

CapeFearCadaver: ahab: CapeFearCadaver: ahab: I'm looking forward to smoking a turkey sometime in the next month or two as really early prep for Thanksgiving.  Just got the smoker, so I need to put it through its paces.

I've got a large (5 lbs) pork loin roast and someone here gave me a great roasting recipe for it using my large turkey roaster; but, my neighbors have a smoker.... do you think I could do this on their smoker?

[i.imgur.com image 540x405]

On a regular sized stove for reference of how huge it is.

Yes, use this recipe.

Rock, thanks!


I'm cooking a 7.5 pound butt this weekend, can't wait!  Different recipe/method, but butt is a different cut of meat than loin.
 
2013-06-07 03:24:35 PM

ahab: I'm cooking a 7.5 pound butt this weekend, can't wait! Different recipe/method, but butt is a different cut of meat than loin.


My neighbor with the smoker did the butt about a month ago, they lived in Hawaii for a few years (hubby in Navy) so she did it the Hawaiian style pulled pork.... OMFG! So, so good.

We've been talking about pulling our money together with another set of neighbors and buying/smoking a really nice brisket. I think that shiat would complete me.
 
2013-06-07 04:12:00 PM

CatherineM: Green salads, chicken salad, tuna salad.. keep your sweet fruit the hell out..


OMG, so much this. I've had chicken salad from Central Market that had apricots in it, that was pretty good, but pretty much every other time I've had salad with fruit in it, this is what I felt like.
 
2013-06-07 05:07:10 PM
upload.wikimedia.org
 
2013-06-07 05:07:46 PM
Almost any I make a stuffing with ricotta (cannelloni, squid, etc.), I use pine nuts.
 
2013-06-07 05:10:05 PM
Leviticus 18:21 -וּמִֽזַּרְעֲךָ֥ לֹא־ תִתֵּ֖ן לְהַעֲבִ֣יר לַמֹּ֑לֶךְ - "don't offer your seed to Molech"
 
2013-06-07 05:10:50 PM
My new favorite dressing for Asian Slaw

1 part ponzu
1 part garlic rice vinegar
1 part garlic flavored red wine vinegar

Chop up some ginger and garlic clove, put it all and a shaker and shake vigorously.  Sprinkle slaw with some roasted garlic sesame seeds.

The dressing comes out so tasty I've drank the leftover.
 
2013-06-07 05:12:55 PM

Theaetetus: ahab: Theaetetus: ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.

FTA:  Chicken and turkey must be cooked to 165°F in order to kill salmonella.

I think I'll pass on his dried out well-done poultry, thank you.

Um...what?  Most people don't want their poultry medium-rare, and most recommendations are 165 in the breast and 175 in the thigh.

Most people haven't had their poultry medium-rare, because they've heard the 165 myth over and over from those same "recommendations" which assume that people can't follow a compound direction like "reach temperature x; and then wait for time y":
[www.seriouseats.com image 500x366]
Sure, your chicken is sterile if you cook it to 165 for five seconds. But it's also just as sterile if held at 155 for a minute. I find the breasts are juicier and more flavorful at 145.


Brine your chicken/turkey and you'll be hard pressed to dry it out.
 
2013-06-07 05:14:42 PM
Add a handful of cashews to your next smoothy. Makes a good thing wonderful. Not what you'd think. Just try it.
 
2013-06-07 05:15:21 PM

bim1154: Brine your chicken/turkey and you'll be hard pressed to dry it out.


poach it before you roast it and you'll be even happier. Don't let the water get above about 140.
 
2013-06-07 05:17:31 PM
Gonna make me some "cro-nuts" this weekend. like croissants , fried like doughnuts with a filling.
http://www.nydailynews.com/life-style/eats/cronuts-sugar-bombs-sweet ne ss-article-1.1359260
 
2013-06-07 05:17:44 PM
When we make pesto, we often use pistachios rather than the traditional pine nuts.  Gives it a slightly different flavor.
 
2013-06-07 05:18:03 PM
Where nuts come from...

img837.imageshack.us
 
2013-06-07 05:18:57 PM
Use Flax seeds as an egg substitute.

The soluble fiber in flax has a texture similar to egg when saturated and can be used as a binding agent in place of eggs in most baked goods. The linked recipe recommends mixing them before hand, but I've found that just adding the ground seeds and water is sufficient: they'll saturate on there own in the dough/batter.
 
2013-06-07 05:19:10 PM

downstairs: When we make pesto, we often use pistachios rather than the traditional pine nuts.  Gives it a slightly different flavor.



Make sage pesto sometime - use walnuts.  Totally awesome.
 
2013-06-07 05:20:07 PM
mountainside-diversified.com
 
2013-06-07 05:20:57 PM
Are the other Fark Food threads archived somewhere? There were some awesome recipes in some of them. I only saved a handful.

/in food rut.
//so bored.
 
2013-06-07 05:26:29 PM

FrancoFile: downstairs: When we make pesto, we often use pistachios rather than the traditional pine nuts.  Gives it a slightly different flavor.


Make sage pesto sometime - use walnuts.  Totally awesome.


Cool, I'll pass that on to Mrs. Downstairs.  She's actually the cook.  Hence, I'm not in these food threads unless we're talking about the best ways to make toast.  ;)
 
2013-06-07 05:27:10 PM
Kyro: Testicles.  Test Tickles (fixed)
 
2013-06-07 05:27:23 PM
img.photobucket.com
 
2013-06-07 05:27:34 PM
If you can get raw, unshelled peanuts (can't find? try an asian supermarket)

1. heat oven/toaster oven to 350 Degree F
2. spread peanuts still in shell on a flat tray
3. let bake in oven for 20 minutes

-Eat while still warm: No salt or seasoning required

/ you can save the shells and spread over garden/under bushes as a mulch.
 
2013-06-07 05:30:49 PM
Semen
 
2013-06-07 05:32:30 PM
Running some almonds, pistachios or hazelnuts through the ol' food processor creates a nice addition to the bread crumbs when pan frying things.
 
2013-06-07 05:33:47 PM
I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.
 
2013-06-07 05:37:48 PM

SomeOkieGirl: DGS: I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.

I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.


Alton Brown's recipe is perfection. I'm on my phone so I can't link but it's easy to find courtesy of your friend Google.
 
2013-06-07 05:38:39 PM
Yeah 'beer can' chicken has nothing on my, 'shove a big onion (in quarters) some garlic and some salt and pepper in the cavity, rub the skin with olive oil and season with thyme, rosemary and salt then roast it at high temperature until it's done' chicken.

/well it's easier to say...
 
2013-06-07 05:39:27 PM

iamrex: Ceteris Paribus says: iamrex: Errk: iamrex: Is coconut a seed or nut?

It's a drupe.

You're a drupe.

It's an eminence front

It's a put on!

I don't get it :/


It's a classic rock joke. You would't understand.

/A coconut is the seed of a palm fruit.
 
2013-06-07 05:40:29 PM

Theaetetus: I've made sourdough starter with wild yeast and came out with a decent ciabatta.


Don't bring my mother into this.
 
2013-06-07 05:40:37 PM

Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.


I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?
 
2013-06-07 05:43:26 PM
Heheheheeeee iamrex loves to smoke nuts.
 
2013-06-07 05:44:00 PM

sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?


Making a classic French vinaigrette that keeps for days is easy.  Important to use dry mustard or dijon mustard as an emulsifier.  I just use any old jar with a lid: 2 parts oil, 1 part acid, dollop of mustard, shake the bejesus out of it.
 
2013-06-07 05:48:43 PM
Aarontology: ...Sometimes (I haven't figured out why it's not all the time) the dough will end up being kind of like a croissant in that it's layered and you can peel it apart.


Right, to get that (more) consistently roll it out like you normally would, brush it your olive oil and spices, then fold in thirds (like a folded letter in an envelope) and let it rest 15-20 minutes (refrigerate it to slow down the yeast a bit)  and roll it back out, then fold it again and repeat a couple times, being careful not to overwork the dough and make it tough. What you're doing is getting layers of fat (olive oil) between layers of dough.  When you bake it on your grill it should come out layered and peel apart nicely.

You might save the larger bits, like garlic cloves or onions, until you fold the corners in and grill, otherwise you risk tearing your dough.
 
2013-06-07 05:48:52 PM
I add ground flax seed to everything from homemade pizza dough to fruit smoothies.
 
2013-06-07 05:50:51 PM
Really enjoying the lulz here; sadly ran out of wit, so for seriously:

(1) do bake bread sometimes, sometimes adding sunflower or sesame seeds.

(2) for an interesting, easy and healthful addition to salads, go pick some   Purslane growing wild.  High amounts of vitamins A & C; huge concentrations of omega-3 fatty acids.  Enjoyable taste, to me at least.
 
2013-06-07 05:53:04 PM

thornhill: I add ground flax seed to everything from homemade pizza dough to fruit smoothies.


Ladies and gentlemen, Barry Bonds!!
 
2013-06-07 05:53:15 PM

Tat'dGreaser: spcMike: Also, CatherineM is wrong when she says strawberries don't go in salads.

Yea but what's a good dressing to go with it? Chick-fil-a added a new salad that's f*cking awesome and has strawberries but my usual spicy dressing doesn't mix too well


I have found that just a bit of lime juice is all that is needed in a fruit salad, or you can add some plain yoghurt with honey and cinnamon added.  Yum!
 
2013-06-07 05:58:13 PM

flucto: bim1154: Brine your chicken/turkey and you'll be hard pressed to dry it out.

poach it before you roast it and you'll be even happier. Don't let the water get above about 140.


I know there are people out there that poach meat and fish or what ever.  The only thing I eat poached, for the most part is eggs.
 
2013-06-07 05:58:28 PM
To save cut-up bits of avocado from lunch, I put the bits in a small container of lemon juice.

/the bits last until I put them on top of the salad with dinner
//avocado is a nummy bit of green around a big nut...
 
2013-06-07 06:02:59 PM

FrancoFile: sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?

Making a classic French vinaigrette that keeps for days is easy.  Important to use dry mustard or dijon mustard as an emulsifier.  I just use any old jar with a lid: 2 parts oil, 1 part acid, dollop of mustard, shake the bejesus out of it.


Thanks, I have a hand blender that I think I could use to whip this together.  Unless there is a reason not to use that?
 
2013-06-07 06:05:18 PM
Salad dressings are pretty easy condiments to make.  Your basic oil & vinegar combinations can be modified endlessly, as long as you keep to the 2:1 oil to vinegar ratio.  My "house standard" is olive oil/balsamic with salt, pepper and dried basil.

Cream-based dressings (stop it, now) are a little more effort, but well worth it in terms of flavor and knowing what goes in them.  The favorite at home is blue cheese:

2 cups  Mayonnaise
4 ounces  blue cheese, crumbled
1 teaspoon  onion powder
1 teaspoon  garlic powder
3/4 teaspoon  black pepper
1/2 cup  buttermilk

Get a really good quality blue cheese and use homemade mayo if possible (Alton Brown's recipe for mayo is really simple).
 
2013-06-07 06:05:24 PM

sandi_fish: FrancoFile: sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?

Making a classic French vinaigrette that keeps for days is easy.  Important to use dry mustard or dijon mustard as an emulsifier.  I just use any old jar with a lid: 2 parts oil, 1 part acid, dollop of mustard, shake the bejesus out of it.

Thanks, I have a hand blender that I think I could use to whip this together.  Unless there is a reason not to use that?


Home made French Vinaigrette is one of my all time favorites.  I make that one quite often.  I use a decent dijon mustard, olive oil and white wine vinegar most of the time.  Keeping it simple.
 
2013-06-07 06:05:58 PM

Farce-Side: Tat'dGreaser: However this day ends, I'm going to get a salad from Chick-fil-a and asking if they have homemade dressing

Also, be sure to inquire as to whose house it was made in.


Make sure the salad is tossed.
 
2013-06-07 06:07:10 PM
As far as nuts (and fruit) in salad:  try making a small amount of balsamic vinaigrette as described earlier, and drizzle that over a salad of spinach, candied pecans, raspberries and some smelly cheese like gorganzola.
 
2013-06-07 06:09:07 PM
I am on a gyro kick. Nothing like a good gyros sandwich to make the day complete.

itsallgreektomepizzeria.com

The combination of flavors is better than a burger.
 
2013-06-07 06:10:17 PM

ZeroCorpse: I am on a gyro kick. Nothing like a good gyros sandwich to make the day complete.



The combination of flavors is better than a burger.


That is beautiful.
 
2013-06-07 06:10:24 PM
Oh, and to drink: Milk & Pepsi.

Honestly, you people who haven't had it are missing out.
 
2013-06-07 06:14:23 PM

professorkowalski: Bojangles has amazing biscuits.


May be ... but no one beats Carol's biscuits. Trust me on this. Biscuit lady  rules the Biscuit World.
 
2013-06-07 06:14:34 PM

ZeroCorpse: I am on a gyro kick. Nothing like a good gyros sandwich to make the day complete.

[itsallgreektomepizzeria.com image 300x300]

The combination of flavors is better than a burger.


Yum!

ZeroCorpse: Oh, and to drink: Milk & Pepsi.

Honestly, you people who haven't had it are missing out.


Gross.
 
2013-06-07 06:14:49 PM
For an amazing twist on traditional pesto, try some Marcona almonds, pan toasted and ground up, in place of the pine nuts.  Spoon some over grilled chicken or over a stuffed pasta.
 
2013-06-07 06:23:16 PM
...damnit, meds...

/I feel like just looking at this thread is like eating ten meals
//and it's a GOOD THREAD, damnit.
 
2013-06-07 06:24:02 PM
I developed a recipe for Chocolate Cherry jelly - tastes like Black Forest Cake.
 
2013-06-07 06:37:27 PM
What is going on in here guys?
 
2013-06-07 07:00:18 PM

sandi_fish: FrancoFile: sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?

Making a classic French vinaigrette that keeps for days is easy.  Important to use dry mustard or dijon mustard as an emulsifier.  I just use any old jar with a lid: 2 parts oil, 1 part acid, dollop of mustard, shake the bejesus out of it.

Thanks, I have a hand blender that I think I could use to whip this together.  Unless there is a reason not to use that?



No need to get the device dirty.  An ordinary whisk or a jar with a lid is all you need.
 
2013-06-07 07:07:10 PM
I hate nuts in anything...  I will eat nuts by themselves sometimes, but if you put it in my brownie, pie, salad, or any other damn thing except peanut butter, I will farking kill stink-eye you!!!
 
2013-06-07 07:07:51 PM

sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?


I do not know.  I only mix up enough for what I need.  It only takes about a minute to mix it up so mixing up a big batch really does not save all that much time.
 
2013-06-07 07:08:39 PM

FrancoFile: sandi_fish: FrancoFile: sandi_fish: Mock26: I love balsamic vinaigrette salad dressing, but I am trying to cut down on my sodium intact (ironic given my above post!).  I used to buy Newman's Own brand, but it has 350mg of sodium per serving, and I find that I need a couple of servings for my salads (I like to sop up the remaining dressing with bread).  Well, one day I looked at the sodium content of balsamic vinegar, and many of the brands had 0mg.  The same is true of olive oil.  So, I started mixing up my own.  Put some olive oil and balsamic vinegar in a bowl, whisk with a fork and pour over salad.  Very tasty.

I also try to keep a bowl of cherry tomatoes in the fridge, as well as a bowl of radishes.  If I am feeling peckish I grab a handful of either and they usually tide me over for a few hours.

I would like to make my own dressing too. I would add some garlic and a little cheese and pepper to that.  Wonder how long it lasts?

Making a classic French vinaigrette that keeps for days is easy.  Important to use dry mustard or dijon mustard as an emulsifier.  I just use any old jar with a lid: 2 parts oil, 1 part acid, dollop of mustard, shake the bejesus out of it.

Thanks, I have a hand blender that I think I could use to whip this together.  Unless there is a reason not to use that?


No need to get the device dirty.  An ordinary whisk or a jar with a lid is all you need.


Or even a fork.
 
2013-06-07 07:11:21 PM
sun flower seeds in tabbouleh
 
2013-06-07 07:20:19 PM
Keep your nuts the fark away from my brownies.

/euphemism, too
//lulzzez
///seriously. No nuts in brownies, you weirdos
 
2013-06-07 07:20:55 PM

Mrs.Sharpier: sun flower seeds in tabbouleh


Yum.
 
2013-06-07 07:28:00 PM

megarian: Keep your nuts the fark away from my brownies.

/euphemism, too
//lulzzez
///seriously. No nuts in brownies, you weirdos


And no peanut bits in my peanut butter cookies!
 
2013-06-07 07:34:53 PM

Maul555: I hate nuts in anything...  I will eat nuts by themselves sometimes, but if you put it in my brownie, pie, salad, or any other damn thing except peanut butter, I will farking kill stink-eye you!!!


Fine. I'm farkieing you as "hates nuts".
 
kth
2013-06-07 07:35:12 PM
I grind a few pine nuts and incorporate into my homemade pasta sauce.  And then put more on top. And snack on them while I cook.

We usually put some sort of nut on our salads.

one of my saddest cooking moments was when I dropped my macadamia encrusted salmon filet on the floor.

Also: I'll just leave this here.
 
2013-06-07 07:38:26 PM
cucumber sauce

1 large cuke, skinned, seeded, and diced fine
1 diced head garlic
1 cup plain yogurt
1 teaspoon dill weed
1/2 teaspoon garlic salt
pepper to taste, lemon pepper even better

great on salmon patties
 
2013-06-07 07:40:03 PM

Mock26: megarian: Keep your nuts the fark away from my brownies.

/euphemism, too
//lulzzez
///seriously. No nuts in brownies, you weirdos

And no peanut bits in my peanut butter cookies!


Depends on the nuts.
 
2013-06-07 07:40:45 PM

bim1154: The only thing I eat poached, for the most part is eggs.


You should trust me on this one. Poach it then roast it. Put a fair amount of salt in the water. Maybe some bacon. Herbs don't suck either.

It's like an express brine but better. Let it get up to 140 then roast it hot.

You really need to hear me on this one.
 
2013-06-07 07:42:43 PM

flucto: bim1154: The only thing I eat poached, for the most part is eggs.

You should trust me on this one. Poach it then roast it. Put a fair amount of salt in the water. Maybe some bacon. Herbs don't suck either.

It's like an express brine but better. Let it get up to 140 then roast it hot.

You really need to hear me on this one.


Haha... o.k., maybe I'll give it a whirl sometime.
 
2013-06-07 07:47:53 PM

DGS: I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.


Wife makes excellent granola for us, I priced it, even using the large volume of almonds, buying the raw materials from Costco nets about Fifteen cents an ounce - one package I saw of granola was $7 for 10 ounces!  Talk about markup, and that stuff had way too much coconut and cinnamon flavors added.

Ours is oats, almonds rasins craisins, brown sugar, maple syrup and vanilla extract with some oil as usual.

Stuff is as addictive as crack.
 
2013-06-07 07:48:10 PM
For salad i like the Good Seasons that comes in an envelope.  I use red wine vinegar, olive oil and instead of the water - I use soy sauce.

BTW, I think oil and vinegar based salad dressings keep pretty well.  The oil rises to the top and keeps air out of the rest of it.  I don't even refridgerate mine.
 
2013-06-07 07:48:56 PM

KarmicDisaster: Maul555: I hate nuts in anything...  I will eat nuts by themselves sometimes, but if you put it in my brownie, pie, salad, or any other damn thing except peanut butter, I will farking kill stink-eye you!!!

Fine. I'm farkieing you as "hates nuts".


GOOD!
 
2013-06-07 07:53:35 PM

DGS: I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.

[i.imgur.com image 764x1024]


I love making my granola as well. It's cheaper, and it has a lot less sugar and fat. I like to use unsweetened coconut, cashews, and cranberries. I use just enough honey to bind it and keep it moist, since I don't like my granola too sweet.
 
2013-06-07 08:00:20 PM

Omahawg: cucumber sauce

1 large cuke, skinned, seeded, and diced fine
1 diced head garlic
1 cup plain yogurt
1 teaspoon dill weed
1/2 teaspoon garlic salt
pepper to taste, lemon pepper even better

great on salmon patties


one clove, dumbass
you can add some crushed pistachios too, if you'd like
 
2013-06-07 08:09:47 PM

Maul555: KarmicDisaster: Maul555: I hate nuts in anything...  I will eat nuts by themselves sometimes, but if you put it in my brownie, pie, salad, or any other damn thing except peanut butter, I will farking kill stink-eye you!!!

Fine. I'm farkieing you as "hates nuts".

GOOD!


Be that way heh.
 
2013-06-07 08:15:34 PM

ahab: And since this will be green later, here's why beer can chicken isn't as good as you think it is.


That made sense until I read:
"Let's say that you use a really high alcohol, dark, flavorful beer like Guinness Stout."

Guinness is not high alcohol.  Makes me wonder if he got the rest of his stuff straight.
 
2013-06-07 08:23:19 PM

thornhill: I add ground flax seed to everything from homemade pizza dough to fruit smoothies.


It's a breakfast thing for me.

I add it to my oatmeal or mix it into one of my favorite breakfasts -- it's sort of a deconstructed smoothie:  fresh fruit, nuts, plain yogurt and flaxseed, topped with a little honey or agave syrup.
 
2013-06-07 08:24:54 PM

ZeroCorpse: Oh, and to drink: Milk & Pepsi.

Honestly, you people who haven't had it are missing out.


There's a Yogurt Pepsi that's available in Japan. You'd probably like it.
 
2013-06-07 08:34:38 PM

Aarontology: Or anytime, really. the folding part is the hardest, just because the dough can tear so easily.


Pizza dough tearing?  You need to let it rest, covered with a towel, for 5-15 minutes.  Good pizza dough should have enough gluten to stretch a lot (like, for example, into a paper-thin pizza crust).  If it's tearing on these folds, the gluten needs to relax.

Also, if you're going to make your own salad dressing regularly, sacrifice a squeeze bottle to it.

www.seriouseats.com
 
2013-06-07 08:38:02 PM

Buzzerguy: Also, if you're going to make your own salad dressing regularly, sacrifice a squeeze bottle to it.


I really like that idea.  I always make my own salad dressing.  This'll make it much easier.  Thanks!
 
2013-06-07 08:47:14 PM
As opposed to cooking with this kind of seed.
 
2013-06-07 09:00:17 PM
Huh huh huh...seed...huh huh
 
2013-06-07 09:04:47 PM
I love baking my own bread. 4 cups of unbleached all-purpose flour, a packet of yeast (with 2 cups warm water and a tablespoon of sugar), 2 teaspoons kosher salt. Mix it all up, let it rise, stir in seasonings of your choice, let it rise again, then bake it at 375F for about 40 minutes. It's simply and tasty.

I also like making pralines.
 
2013-06-07 09:07:45 PM

eraser8: thornhill: I add ground flax seed to everything from homemade pizza dough to fruit smoothies.

It's a breakfast thing for me.

I add it to my oatmeal or mix it into one of my favorite breakfasts -- it's sort of a deconstructed smoothie:  fresh fruit, nuts, plain yogurt and flaxseed, topped with a little honey or agave syrup.


Are you grinding it? Apparently you don't get any of the health benefits if eaten without grinding.
 
2013-06-07 09:21:16 PM

thornhill: eraser8: thornhill: I add ground flax seed to everything from homemade pizza dough to fruit smoothies.

It's a breakfast thing for me.

I add it to my oatmeal or mix it into one of my favorite breakfasts -- it's sort of a deconstructed smoothie:  fresh fruit, nuts, plain yogurt and flaxseed, topped with a little honey or agave syrup.

Are you grinding it? Apparently you don't get any of the health benefits if eaten without grinding.


Yeah.  I grind it at home from whole seed instead of buying flaxseed powder.  I use a coffee grinder.

Should I be buying the powder instead of the seeds?
 
2013-06-07 09:26:01 PM

eraser8: thornhill: eraser8: thornhill: I add ground flax seed to everything from homemade pizza dough to fruit smoothies.

It's a breakfast thing for me.

I add it to my oatmeal or mix it into one of my favorite breakfasts -- it's sort of a deconstructed smoothie:  fresh fruit, nuts, plain yogurt and flaxseed, topped with a little honey or agave syrup.

Are you grinding it? Apparently you don't get any of the health benefits if eaten without grinding.

Yeah.  I grind it at home from whole seed instead of buying flaxseed powder.  I use a coffee grinder.

Should I be buying the powder instead of the seeds?


Nah, paying someone else to grind it for you is a waste of money.

Just wanted to check you were grinding -- it's a common mistake with flax seeds.
 
2013-06-07 09:39:46 PM

flucto: bim1154: Brine your chicken/turkey and you'll be hard pressed to dry it out.

poach it before you roast it and you'll be even happier. Don't let the water get above about 140.


Hmmm, if you poached it before you roasted your turkey would it be worthwhile money-wise to add herbs, spices and or broth?

/can't poach a whole turkey, but maybe a chicken or turkey breast
 
2013-06-07 09:48:00 PM

downstairs: When we make pesto, we often use pistachios rather than the traditional pine nuts.  Gives it a slightly different flavor.


I found a pistachio pesto from Marc Vetri's cookbook and its awesome. Just pistachio and extra virgin olive oil with a bit of salt.

That paired with his mortadella ravioli is just awesome.
 
2013-06-07 10:09:32 PM

Egoy3k: Yeah 'beer can' chicken has nothing on my, 'shove a big onion (in quarters) some garlic and some salt and pepper in the cavity, rub the skin with olive oil and season with thyme, rosemary and salt then roast it at high temperature until it's done' chicken.

/well it's easier to say...


Recall that chicken skin is waterproof...so none of that herby goodness on the skin ever gets into the meat. So take some of that herby oil--herby butter aint bad either--and put it under the skin. Then throw a sprig of that rosemary into the cavity.

Somehow game hens take the herb flavor even better than chicken.

You will like it.
 
2013-06-07 11:05:24 PM

seelorq: Egoy3k: Yeah 'beer can' chicken has nothing on my, 'shove a big onion (in quarters) some garlic and some salt and pepper in the cavity, rub the skin with olive oil and season with thyme, rosemary and salt then roast it at high temperature until it's done' chicken.

/well it's easier to say...

Recall that chicken skin is waterproof...so none of that herby goodness on the skin ever gets into the meat. So take some of that herby oil--herby butter aint bad either--and put it under the skin. Then throw a sprig of that rosemary into the cavity.

Somehow game hens take the herb flavor even better than chicken.

You will like it.


I should know this but I did not, it's obvious when you think of it but thanks for the tip.

If I use butter I usually do put it under the skin, Maybe next time I'm mix the seasoning into the butter and get it under the skin.
 
2013-06-08 12:10:20 AM
You have to be a pretty goddamned awful cook to dry out a chicken at 165.
 
2013-06-08 12:10:46 AM

Coastalgrl: Are the other Fark Food threads archived somewhere? There were some awesome recipes in some of them. I only saved a handful.

/in food rut.
//so bored.


Well, since there's no other responses to this post I will be your huckleberry!  There's no reason you can't add some nuts to this recipe if they are chopped.  Preferably pine nuts, finely chopped if you can afford them.  Substitute peanuts or pistachio nuts if you're feeling not so flush with cash.  I'd buy the salted in the shell (they're probably cheaper that way, and don't add too many you can always add more.) and eliminate any salt from the recipe below until tasting time.

I did a Pork green Chile that worked out pretty good last weekend.  It can be a stew, soup or a sauce depending on how you do it.  Let's see if I can remember.  I made the whole thing in a 6 quart dutch oven.  One pot for the win!
Here you go:

Pork stew meat.  Not sure about the weight, but it was sliced up into chunks and filled one of those pink foam things they use that was a really big size, about 8x12".  Maybe 3-4 lb?  So it was a jumbo package.  I got it in the mark down area for $5.90  You can cut down the really big hunks (like I did) or dice everything to smaller pieces if you don't like big hunks in your stew/soup/sauce.
Green chile.  My local grocery has clear plastic bag packaged peeled?/frozen/diced green chile (30oz) like this:   http://www.selectnewmexico.com/products/  I got the hot one #69001, but you might want to go medium or mild.  Don't worry if there are seeds, the chile isn't really all that hot.  If you can only get canned green chile, then you might need more than 30oz.  Drain them lightly and dice them small.  Reserve the liquid, you can always add it back in instead of water to increase the chile flavor.  Try to get whole roasted ones in the can if you do this.  This turns out fairly hot, in fact it was so hot I had to add two diced potatoes for my tongue.
Onions.  I used like 3 medium yellow onions medium dice.
Garlic.  I used a couple TBSP jarred minced or chopped.
Tomatoes.  I used a one 14.5oz can of diced.  You can use the ones with oregano or mexican blend if you like.  I also used 6 fresh medium roma/plum tomatoes diced medium.
Peppers.  I used one large jalapeno diced very fine.  You could go for one or more Serrano if you want flames out of your behind or just bell pepper/tomatillo if you want it mild.
Broth.  I thought I had chicken broth at home, so I didn't get any.  I got home and there was none, so I thought I'd use chicken base.  Those small jars are a bitach.  I had one that was opened quite a while ago in the fridge, and I couldn't get the top off again to use more.  So I chucked it and turned to the chicken boullion cubes from Knorr.  I used like 3 large ones and about 6 cups of water.  You can add more water later, but you need to leave room for the meat, potatoes, tomatoes, and green chile.
Herbs and spices.  I added dried oregano (mexican if you have it, you can get it at Wal-Mart in a little celophane package with a red paper topper around here but I just used regular) like a palm-full maybe 2TBSP, cumin maybe 1TBSP, chile powder 1TBSP, some cayenne pepper too (to your heat level, you can add this after you taste for heat, while it's simmer down now), whatever else you might have in your spice cabinet that is vaguely mexican such as fajita seasoning, parsley-dried, etc.  I had a couple carrots, so I quarted them and then sliced and added after the garlic (optional).

Method:  I salted and floured (the more flour you use here, the thicker the stew/soup/sauce will be.  If you're going for a sauce, flour very lightly.  If a stew, you can add 50% more.  Remember, you can always make a little roux or a slurry and add it later if it's too thin.  Once your flour and salt are on,  pat the mixture into the meat on the pink foam flat of pork goodness.  I put some regular vegetable oil in the pot and heated it up until it was ready.  Then I browned off half the pork.  Make sure your heat is low or medium-low, do not burn!  You want lightly brown bits in the pan, not any black!  I removed it from the pot to the lid lined with a paper towel.  Add a bit more oil and brown off the 2nd half of pork, remove to the lid of the pan (do not burn it!).  You are going to add the onions, if needed add more oil and heat it up.  Add the onions, cook for about 2-3 minutes and then add the garlic, jalapeno and/or other peppers.  Cook about 2 minutes, still on low or med-low.  Your fond shouldn't be black!  Light brown is what you want, kind of floury looking.
Ok, go ahead and add the beautiful pork back in (and any drippings) and immediately add some water (maybe leave it 2-3 inches below the top of the dutch oven/pot) and the boullion cubes.  Stir this up a bit, scrape up the fond off the bottom with a wooden flat spoony thing then add the can of tomatoes, and the herbs and spices.  Bring to light boil and reduce to low simmer.  Stir it once in a while.
Let's have a beer, no 2 beers and think about this.  Did you remember to stir it?  You better do that now.  Is there anything else you want to put in?  Is it too thin?  If so, add a bit of roux or a bit of corn starch slurry.  Or even a flour/water slurry.  Is it too thick?  If so, add more water.  Ok! well let's go see how it's doing and give it a taste.  Does it need salt or spices?  Add them now.  Is it hot enough for you?  If not add more cayenne, jalapeno or serrano.  Is it too hot?  Well, if you cube up some potatoes and add them now it will make it a bunch less hot later.  If it's just right, and you want to eat it as a sauce I'd go ahead and leave the potatoes out.  If you want to have it as a stew, add the potatoes and you can always add more heat later.
Add more water to fill the pot, and simmer-low semi-covered for about an hour or so to make sure the potatoes and pork are cooked and tender!
 
2013-06-08 01:28:51 AM
Salad nuts. Love 'em.
 
2013-06-08 02:12:56 AM
Nuts are too expensive, I use dehydrated ground beef.
 
2013-06-08 07:31:17 AM

ski9600: /can't poach a whole turkey, but maybe a chicken or turkey breast


I poach my whole turkey every year at thanksgiving but it's not easy. Yes, worth it to put in herbs, can't use that much stock though. I do use some.

Get the bird up to 140 in 140 degree water then roast.
 
2013-06-08 08:51:23 AM
Poppy seeds.

healthykitchens.com
 
2013-06-08 10:56:26 AM
deez nuts
 
2013-06-08 11:18:36 AM

Mock26: And no peanut bits in my peanut butter cookies!


Heresy.
 
2013-06-08 05:59:13 PM
Toasted walnuts in pasta with some olive oil and parmesan.  Doing this with ravioli and some slices of tart apple is one of my favorite fast fall meals...mmmmm
 
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