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Foodie Thread

gmbteach

Mrs Frizzle
At 53 I think I have finally mastered the perfect roast chook.

The stuffing consists of breadcrumbs, dried herbs, some olive oil, salt pepper, a grated Granny Smith apple and some melted butter - enough oil and butter to give it a crumbly texture. Spoon into cavity.

For the skin all I did was put some softened butter under the skin of the breasts then used more softened butter to massage onto the whole chicken!

Cooked at 200C for 25mins, then on 160C for 20mins per 1/2kg and a bit more for good luck. I don’t touch the chicken while it’s cooking.

It came out with perfectly crispy golden skin and succulent meat inside. Stuffing was not solid, and still a bit crumbly but delicious.

Yummy
 

Jimmy Higgins

Contributor
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Working on cutesy stuff with my daughter. Cute Cookie Dough thingys. These are unbaked. Flour was baked prior to cooking and no egg. Taste nice. Wouldn’t eat a lot of them in a sitting though.
 

gmbteach

Mrs Frizzle
I had a go at Roast Beef last night and it came out good. Enough for me for lunch today and some to slice for Bilby’s lunches through the week. Not bad for around $15.
 

ZiprHead

Loony Running The Asylum
Staff member
I had a go at Roast Beef last night and it came out good. Enough for me for lunch today and some to slice for Bilby’s lunches through the week. Not bad for around $15.

I've always wanted to try cooking a pot roast but have never known how to get started. I loved it when my grandmother made pot roast.
 

Wiploc

Veteran Member
ZiprHead, in post 1010, wrote:

I've always wanted to try cooking a pot roast but have never known how to get started. I loved it when my grandmother made pot roast.


  • Chuck roast, 1 or 2 pounds. Or five pounds, see if I care.


  • Carots, 1 pound


  • Mushrooms, portabella or anything weird in the grocery store. 1 pound.


  • Onions, 1 pound. Or 2. I like onions. If you went with the five pound roast, and you don't want meat left over for sandwiches or meat salad, then you can have three to five pounds of each of these veggies. If your dutch oven is big enough.


  • Potatoes, 1 pound. I like red potatoes, sliced. And, you know, cut again into smaller pieces until there is room for the potato to have friends in the spoon. In the alternative, if I tear up the beef and call this stew, I can leave out the red potatoes and, late in the cooking, cover everything with mashed potatoes. Then it's shepherd's pie.


  • Stock, 1 carton. I'm guessing that's a quart. I use chicken stock for, you know, reasons.


  • Seasonings: Salt, pepper, and whatever. Basil? Bay leaf? Surely garlic or garlic powder.



  1. Put your dutch oven on the stovetop, and sear the roast on all sides, if you're into that kind of thing. Sometimes I slice the roast into one inch slices, so I can sear both sides of each. Salt and pepper first, see, and then sear.
  2. If you deglaze with red wine, you won't get any complaints from me.
  3. Chunk up the veggies and add them to the pot. Rearrange things so the roast is on top of the veggies. At least that's my instinct.
  4. Add the stock and whatever seasonings you want.
  5. Cover. Did you pre-heat the oven? Put in a 350 (American Fahrenheit degrees) oven for four hours. One recipe says one hour per pound, but that seems nuts; do the carrots cook faster when you use less meat? Some recipes call for 400 or 375 degrees. Some call for three hours. What I do myself is put it in at a temperature, and start checking for done after maybe three hours. You'll figure out what works for you, and, unlike me, you'll remember what that is. All I know is that it turns out well every time, and is remarkably tasty. My wife is licensed to add whatever seasonings she wants, but even if she's not home the stuff is great.
  6. If I'm around, any meat not reserved for sandwiches or meat salad gets torn or cut into chunks -- after which it is probably best to call this stew.

I retired to the small chamber halfway thru typing the above. There was a Jack Reacher novel in there, and I read this, about the Lend Lease program:

We had shipped a hundred million tons of woolen and cotton goods to the Russian. Plus fifteen million pairs of leather boots, four million rubber tires, two thousand railroad locomotives, and eleven thousand freight cars, as well as all the obvious heavy metal, like fifteen thousand airplanes, seven thousand tanks, and 375,000 army trucks. All free, gratis, and for nothing. Winston Churchill had called the program the least sordid in all of history. Legends had grown up around it. The Soviets were said to have asked for condoms, and in an attempt to impress and intimidate, they had specified that they should be eighteen inches long. The United States had duly shipped them, in cartons stamped Size: Medium.
 

ZiprHead

Loony Running The Asylum
Staff member
Thanks for the above.

We picked up a smallish roasting pan at a thrift store a couple years ago. Do you think I can find it now? Nope.
 

steve_bank

Contributor
What's for dinner?

I usually buy an economy pack on sale of thin sliced pork. chicken, or beef. I bag them and put them in the freezer.

Tonight I put a frozen piece of pork in a skillet on medium low heat. I put frozen corn in the microwave. I cut up zucchini, squash, celery, onions, and pepper and set it to boiling. Sometimes I'll add rotini pasta.

Then I mixed tomato paste with water, whine vinegar, and hot sauce.

Cut up the pork and mix with vegetables in the sauce.

Dinner in 10-15 minutes. With a non stick skillet clean up is with a sponge.
 

Jimmy Higgins

Contributor
I modified the cake pops a little. I cut the sticks in half, which reduces the strain on the stick in the cake pop. I'm still not certain how to get that perfectly round shape. I might try one more time with a bit more moisture, but the cake pops are already pretty moist! Store them in an air tight container, and these things can last a week easy. Popular amongst the children in my daughters class, but I think something just needs to be sweet for that.
 

Angry Floof

Tricksy Leftits
Staff member
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.
 

steve_bank

Contributor
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.


Beans, beans, beans and rice. No problem with constipation there.
 

Angry Floof

Tricksy Leftits
Staff member
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.


Beans, beans, beans and rice. No problem with constipation there.

I am fortunate that I rarely ever experience any problems of that particular function, knock wood. I also don't get gas from eating beans, at least no more than usual, probably because I already eat a lot of fiber routinely. Chili farts are a problem of people who don't get enough fiber.
 

steve_bank

Contributor
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.


Beans, beans, beans and rice. No problem with constipation there.

I am fortunate that I rarely ever experience any problems of that particular function, knock wood. I also don't get gas from eating beans, at least no more than usual, probably because I already eat a lot of fiber routinely. Chili farts are a problem of people who don't get enough fiber.

I eat beans regularly. Bens and scrambled eggs, beans and salad, beans and rice. Keeps me regular.
 

Angry Floof

Tricksy Leftits
Staff member
I am fortunate that I rarely ever experience any problems of that particular function, knock wood. I also don't get gas from eating beans, at least no more than usual, probably because I already eat a lot of fiber routinely. Chili farts are a problem of people who don't get enough fiber.

I eat beans regularly. Bens and scrambled eggs, beans and salad, beans and rice. Keeps me regular.

:thumbsup:
 

gmbteach

Mrs Frizzle
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.

Did Mrs Dash complain when you put her in the stew?
 

gmbteach

Mrs Frizzle
Our dinner tonight will consist of a tin or whole baby potatoes, a tin of champignon pieces and stems, about 500g of diced ‘bacon bits’, mixed together, covered with grated tasty cheese and cooked in the oven alongside some sausages. I have found baking the sausages keeps them moist on the inside but with a crispy skin outside!
 

Angry Floof

Tricksy Leftits
Staff member
This week's Big Stew:

onions, carrots, peas, corn, tomatoes, chickpeas, Great Northern beans, black beans, red beans, brown rice, chicken broth (only because they didn't have no-salt beef broth. :mad:), beef stew seasonings, basil, Mrs. Dash. With cheez-its and parmesan cheese on top.

Did Mrs Dash complain when you put her in the stew?

Yes, but not for long.
 

Tharmas

Veteran Member
This morning I made a baked Denver "omelet" for Sunday brunch. It consisted of enough eggs for four omelets (8) plus finely chopped ham, green pepper and onion, and shredded cheddar cheese, all mixed together with some half-and-half cream, poured into a 9 X 9 inch baking dish, which translates to 24 X 24 cm, and baked at 410 degrees (215 C) for 25 minutes or a little more.

It worked out well.

I also tried popovers. I had a recipe for popovers in a muffin tin and this is the second time I’ve tried it. I used a disposable muffin tin made of aluminum foil I guess, or aluminium if you prefer, and the results are not satisfactory. The popovers don’t rise enough and are quite dense, although they tasted OK. I’ll have to go ahead and buy custard cups and use a more traditional recipe, or at least buy a real muffin tin.
 

T.G.G. Moogly

Formerly Joedad
If you overcook your rice

When you make it too long and it's stuck to the bottom of the pan, not burned, just cooked too long, leave it set with the lid on, heat off and it will rehydrate at the bottom. Works like a charm.

And of course this only pertains to the unwashed masses who still make their rice the old fashioned way.
 

Treedbear

Veteran Member
When you make it too long and it's stuck to the bottom of the pan, not burned, just cooked too long, leave it set with the lid on, heat off and it will rehydrate at the bottom. Works like a charm.

And of course this only pertains to the unwashed masses who still make their rice the old fashioned way.

Actually that's what I've learned to do with my $20 rice cooker. 30 oz water to 14 oz rice and an hour later when it beeps and goes into the keep warm mode I leave it plugged in another 15 minutes or so. That greatly minimizes the sticking and burning on the bottom. I see that's a common complaint on all but the more expensive automatic rice cookers.
 

Angry Floof

Tricksy Leftits
Staff member
Has anyone here ever made tuna salad except with salmon instead? I love tuna salad and crab salad, so it's probably delicious. I don't know. The interwebs don't have much in the way of recipes because "salmon salad" comes up as a garden salad with grilled salmon on top, or pasta salads. I'm going to try it the same way I make tuna salad and see what happens.

Edit: Never mind. I found some recipes. I just searched on 'tuna salad salmon' and found some recipes.

So I just made some salmon salad with mayo, dijon mustard, onion, celery, salt, pepper, lemon juice, and paprika, and holy flipping cthulhu, this is good stuff. I don't know why I was so wary about it.
 
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Angry Floof

Tricksy Leftits
Staff member
Cream of chicken and mushroom soup. Butter, olive oil, flour, onion, garlic, celery, carrots, mushrooms, chicken broth, chick peas, coconut milk. Once the rice bags come out, I'll throw in some fresh spinach, let it simma dah nah, and done.

cr_chick_mush.jpg
 

Angry Floof

Tricksy Leftits
Staff member
So I already finished off the first pot I made three days ago of creamy chicken and mushroom soup, so I made another pot today.

The danger with this recipe is I always want seconds.

cr_ch_mush_sp.jpg
 

IanSYK

Half Way Between
Half a Tin of Pea & Ham Soup. Roasted potatoes with paprika to serve as croutons and oven crisped oil brushed bread.


Dinner 1st April b.jpg Dinner 1st April c.jpg
 

gmbteach

Mrs Frizzle
Tonight is sinful fry up night. It consists of streaky bacon, fried eggs, and mushrooms and tonight I am trying to decide between potato cakes, or simple sliced potatoes which are fried in bacon fat.
 

gmbteach

Mrs Frizzle
Tonight is sinful fry up night. It consists of streaky bacon, fried eggs, and mushrooms and tonight I am trying to decide between potato cakes, or simple sliced potatoes which are fried in bacon fat.

I compromised and cooked the spuds, sliced them, then crumbed them and fried them in a combination of bacon fat and butter from the mushrooms. Delicious.
 

C_Mucius_Scaevola

Veteran Member
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Chicken and broccoli, just like the local Chinese makes it ... or better!

And to anybody who might be suffering withdrawal since the local Chinese is closed for the duration (as mine is), get yourself down to this youtube channel ... https://www.youtube.com/channel/UC3HjB3X8jeENm46HCkI0Inw Souped Up Recipes. She makes a bold claim - "better than takeout" - but the recipes deliver on that claim! So far, I've made the chicken and broccoli and the sweet and sour pork, and I've had not only some delicious meals, but the satisfaction of having made, with my own hands, some delicious meals. I'll never buy either of those again, when I can make it myself just as good. Making beef stir fry with black bean sauce later this week ...
 

gmbteach

Mrs Frizzle
So today, for the first time in decades, I made scones! I spread the dough too thin so they weren’t as tall as I wanted, but they were light still.

I think the SR flour is a bit old and they didn’t rise as much, but with some whipped cream and a good cherry jam, they were good.
 

Tharmas

Veteran Member
Another Simplistic Brunch Recipe

This morning I made a Lemon Dutch Baby. When you pull the Baby out of the over it looks spectacular, but by the time I had it slathered with lemon curd it had fallen by at least 50%. Served with sausage links and fruit salad.
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Jimmy Higgins

Contributor
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It is Bunny Day dinner in a miniature pie crust. The best crust!

2 cups white flour
10 tbsp frozen butter
0 tbsp shortening (fuck shortening!)
8 to 10 tbsp of cold water

Incorporate the frozen butter into the flour using a sturdy dough blender. Do not, I repeat, do NOT blend the mixture into a fine matrix of flour/butter crumbs. Leave some decent size chunks of butter.

Mix water in with fork(s), about three tbsp at a time. Keep adding water until you can get the dough cohesive enough to stay in a ball shape. Make two dough balls.

Wrap individually in wax paper and refrigerate for an hour or so.

After an hour, take one out and roll it out. Lightly flour the top, then fold like a letter and roll again. Lightly flour, fold and roll again. One more time. This is your dough for a crust. Flakiest you’ll ever know.
 

Angry Floof

Tricksy Leftits
Staff member
I just made some more salmon salad for sandwiches. I had a bag of eight frozen filets so I just baked them all up at once hoping to make a big bowl of the salad to last all week. They smelled so good when they came out of the oven that I ended up eating two of them as they were with some honey mustard and toast. The rest I shredded and added mayo, honey mustard, celery, salt, pepper, and Mrs. Dash.

Seriously, anyone who turns their nose up at store brand frozen salmon is an idiot. This shit is absolutely delicious.
 

gmbteach

Mrs Frizzle
Chicken parmigiana for dinner! The schnitzel was already prepared at the supermarket, but made the parmigiana sauce from scratch. I believe Bilby enjoyed it!

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