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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 227
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1622 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 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 07:45:42 PM

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


I bet you are just a regular guy.
 
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 07:48:06 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!!!


So i guess pecan pie is right out.... I guess yours would have to be called just "pie"
 
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 07:51:23 PM

bmwericus: 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.


ours is: apricot, date, fig, cranberry, coconut, peanut, chocolate chip, oat, wheat bran, honey, vanilla, light brown sugar, butter.

very busy but gooooood
 
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