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Doc Walrus posted:In the opposite direction of Fleetwood's recipe (which sounds great) my girlfriend decided to be fancy and expensive tonight so she cooked this: bourdain posted:How about swordfish? I like it fine. But my seafood purveyor, when he goes out to dinner, won't eat it. He's seen too many of those 3ft-long parasitic worms that riddle the fish's flesh. You see a few of these babies - and we all do - and you won't be tucking into swordfish anytime soon.
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Apr 28, 2019 15:57
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sounds like extra protein to me!
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Apr 28, 2019 16:58
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My supper is the other white meat slow cooked in a pear ginger wine reduction. I guess you could call it paleo. 
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Apr 28, 2019 17:20
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Well, poo poo! 
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Apr 28, 2019 18:05
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I mean, you cooked it
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Apr 28, 2019 18:12
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Yeah I know it must have been fine, but still! I just don't want to share my beer with anyone
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Apr 28, 2019 18:36
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lol if you've never dropped a fresh rockfish fillet on a grill and watch all the parasitic worms go wriggling out,just lmao
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Apr 28, 2019 19:16
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HUGE PUBES A PLUS posted:My supper is the other white meat slow cooked in a pear ginger wine reduction. I guess you could call it paleo. man I'll do something like this sometimes and it's real good, pork chops seared in a cast iron pan, then you throw in pears and thyme and just huck that poo poo in an oven for 40 minutes and holy moly it's good
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Apr 28, 2019 19:22
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hmmm, cannot seem to find Marmite anywhere, time to figure out a new plan for the Brexit challenge. Deadline is still the 1st right?
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Apr 29, 2019 16:43
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Yes, deadline is the 1st. We could extend it if people intend to make an entry but don't have time before the 1st. Right now the only entry is my own, I think
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Apr 29, 2019 17:24
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Doc Walrus posted:Yes, deadline is the 1st. We could extend it if people intend to make an entry but don't have time before the 1st. Right now the only entry is my own, I think I'd be fine with another week if anybody else wants in, I've also got to try out those vegan sausages for a socialist May Day event on the first otherwise, I should be fine doing both in the span of two days, though vital wheat gluten is proving harder to find than I expected
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Apr 29, 2019 17:31
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Yes, I have an idea but also need more time looking for ingredients
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Apr 30, 2019 00:56
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Doc Walrus posted:In the opposite direction of Fleetwood's recipe (which sounds great) my girlfriend decided to be fancy and expensive tonight so she cooked this: i think i made this recipe a while back
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Apr 30, 2019 06:56
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my dad was a commercial deep-sea fisherman so i was raised on that stuff and only now i'm reading about all the worms
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Apr 30, 2019 07:19
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tell us about all the worms
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Apr 30, 2019 12:11
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quote:Brexit cooking challenge rules:  (London, 1953) Cornish No-Deal Horse & Beans Ingredients - horse meat* - brown beans (from a tin) - onions - carrots* - spring onion - Worcestershire sauce - ale* - apple cider vinegar - treacle - seaweed* - thyme - oats  Horse meat: Now unpopular, horsemeat has waxed and waned in popularity in the UK over the centuries, but it’s a staple in times of scarcity Carrots: I wanted to add carrots, but I didn’t have any Ale: I was going to add ale but I didn’t have any, so I threw in a shot of malt whiskey for good luck Seaweed: Originally I wanted to make Welsh No-Deal Horse & Beans, using laver, a type of seaweed that is traditionally eaten in Wales, where it is scraped off of rocks on the shore and then prepared in various ways. A Welsh Breakfast is similar to an English Breakfast but substitutes the tomatoes and mushrooms with fried laverbread and cockles, for instance. Laverbread is almost identical Japanese nori, so I planned to use nori in the recipre, because I thought I had some in my cupboard. I was mistaken, there was no nori, but I did find some wakame in the back, which is the kind of seaweed used in miso soup. I wasn’t sure if there was a British equivalent of this, but after some googling I discovered The Cornish Seaweed Company, which sells a bunch of different types of local British seaweed and advises adding it to stews. So seaweed is a British ingredient, but uh,  anyway, Procedure: Fry the onions in butter (many types of oil are disqualified).  Add the horse meat and brown it.  Add everything else except the spring onion.   Add some water.  At this point I thought that I had made a horrible mistake and panicked because the combination of the vinegar, treacle, and seaweed released a vile, ghastly, and sickly sweet odour that filled up my kitchen. In an attempt to neutralize it I threw in a bunch of oats, which weren't part of my original plan.  I don’t think this was necessary, as the flavours all mixed together quickly and the stench was replaced with a hardy stew scent. I let it cook for 2 hours.  Garnish with spring onions before serving. I was a bit afraid of eating it because of the initial smell when I started cooking, but it was actually quite ok. It tasted very similar to the filling of a burrito, though the oats gave it a texture very similar to that of haggis. I was afraid the seaweed would give it an overwhelming sea taste, but it wasn’t really noticeable besides an unexpected kick of umami flavor. 3/5 twoday has issued a correction as of 23:31 on May 1, 2019 |
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May 1, 2019 22:48
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that's an interesting dish did you design it completely from scratch, or is it based on something that people eat somewhere? googling horse and beans was, uh, not helpful
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May 1, 2019 22:59
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All of the people who were hoarding food for Brexit in March posted pictures of their supplies on twitter, and I think every single one of them had multiple cans of beans, so I thought I would do a variation of "pork & beans" but it got out of hand
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May 1, 2019 23:10
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I have fish and tater tots in the house and I am trying to think up some way to gourmet it up
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May 1, 2019 23:12
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anything can instantly be made more british by cramming it into a pie
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May 1, 2019 23:27
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oh hell yeah, good idea
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May 1, 2019 23:29
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produce grown in the UK:
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May 1, 2019 23:49
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EHF, how'd that sausage turn out?
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May 2, 2019 02:10
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that horse meat looks real lean, would make good jerky.
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May 2, 2019 02:47
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twoday posted:
 Where the hell did you find horse meat?
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May 2, 2019 02:59
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Doc Walrus posted:
he posted a picture of the storefront
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May 2, 2019 05:23
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Was just discussing where the best gnocchi in Italy comes from with a friend and now it’s down to instant mashed potatoes (loaded baked potato with bacon flavor) + flour and egg and mail it to Italy
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May 2, 2019 05:26
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Moot . posted:Was just discussing where the best gnocchi in Italy comes from with a friend and now it’s down to instant mashed potatoes (loaded baked potato with bacon flavor) + flour and egg and mail it to Italy at what point did the conversation go wrong
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May 2, 2019 05:27
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things tend to get carried away
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May 2, 2019 07:44
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Doc Walrus posted:
In Tesco but it's labeled as beef
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May 2, 2019 11:19
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Crakkerjakk posted:EHF, how'd that sausage turn out? Couldn't make it for the event because I couldn't find wheat gluten anywhere, weirdly enough. I'm gonna order some and try then
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May 2, 2019 13:54
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Doc Walrus posted:
A butcher shop in continental Europe It is good for making jerky, i don’t have a food dehydrator but I’ve done it before using the oven on the lowest setting with the door propped open by a wooden spoon
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May 2, 2019 14:23
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brexit beans a la Gordon Ramsay https://www.youtube.com/watch?v=hA98Pl3pfk8 loving DONE
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May 2, 2019 16:18
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This seems like a rural British ingredient with potential https://twitter.com/CNN/status/1123890695020929024?s=19
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May 2, 2019 16:30
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Epic High Five posted:Couldn't make it for the event because I couldn't find wheat gluten anywhere, weirdly enough. I'm gonna order some and try then King Arthur Flour has some. I order it in 3.5 lb cans from honeyville, about a 6 can case every year.
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May 2, 2019 16:33
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What are you doing with all that deadly poisonous gluten?
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May 2, 2019 16:34
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twoday posted:What are you doing with all that deadly poisonous gluten? Poisoning people, duh. (mostly myself) Seitan is super high in protein, way too expensive from stores, and I lift weights, so as a vegan one of the easier ways to get a bunch of protein is to make my own seitan. Plus I get way more flavors than are available from stores.
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May 2, 2019 16:38
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Epic High Five posted:Couldn't make it for the event because I couldn't find wheat gluten anywhere, weirdly enough. I'm gonna order some and try then If you have flour and time, you can always have gluten
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May 2, 2019 16:41
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Crakkerjakk posted:Poisoning people, duh. (mostly myself) I am intrigued by your homemade flavored seitan, how do you make it?
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May 2, 2019 16:42
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twoday posted:I am intrigued by your homemade flavored seitan, how do you make it? I posted this earlier for sausages, I have some other recipes I use for stuff that's supposed to be more like chicken strips or breasts or something: Okay, how to make vegan sausage. So, the base recipe of these is pretty much the same (much like most sausages are made of ground meat). Mostly you're just varying the spices you put in for different flavors. Base Recipe: quote: Base Recipe: Italian Makes 4 Sausages Time: 50 minutes || Active time: 10 minutes 1/2 cup cooked white beans (great northern or navy), rinsed and drained 1 cup vegetable broth 1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement) 2 tablespoons soy sauce 1 1/4 cups vital wheat gluten 1/4 cup nutritional yeast 1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated 1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed 1/2 teaspoon red pepper flakes 1 teaspoon sweet paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme Several dashes fresh black pepper Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly. Have ready 4 square sheets of tin foil. In a blender, add the beans, veggie broth, olive oil or tomato paste, and soy sauce and blend until smooth. Throw the puree and all the other ingredients together in the order listed into a large bowl and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome. Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. Mostly you just varying the seasonings. For example, quote: KIELBASA (POLISH) 2 tsp caraway seeds, crushed [tester recommendation: reduce to 1 tsp or even 1/2 tsp caraway seeds] 1 tsp garlic powder 1 tsp onion powder 1 tsp marjoram 1 tsp sugar ½ tsp allspice freshly ground pepper 1 tsp liquid smoke (optional tester recommendation) Or quote: ANDOUILLE 1 tsp garlic powder [tester recommendation: use sauteed fresh garlic] 1 tsp onion powder [tester recommendation: use sauteed shallots] 1 tsp red pepper flakes 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne [or more to taste] 1/8 teaspoon chili powder [or more to taste] 1/4 teaspoon mace * 1/4 teaspoon allspice * 1/2 teaspoon dried thyme* 1 tablespoon paprika [tester recommendation: reduce paprika to 1-2 tsp] 1/4 teaspoon ground bay leaf 1/4 teaspoon sage * 1 tsp liquid smoke *if you want a clearer taste with fewer spices, bump up the dried thyme to 1 tsp and leave out the mace, allspice, and sage Website with a bunch of different spice combinations: http://lpoli.50webs.com/Sausage%20recipes.htm Finally, apple breakfast sausages: quote: Apple breakfast sausages 2 tablespoons olive oil, divided ½ cup onion, minced 2 cloves garlic, minced 1 cup apple, minced 1 cup baby bella mushroom, minced 1 teaspoon fennel seeds 1 teaspoon dried rosemary 1 teaspoon sage powder 1 tablespoon maple syrup salt, to taste pepper, to taste 15 oz cannellini bean, 1 can, drained and rinsed ½ cup chickpeas, canned, rinsed and drained, or cooked 1 cup vital wheat gluten, or all-purpose flour Prep 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent. 2. Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool. 3. Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste. 4. Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined. 5. Form the sausage mixture into 5" sausages, wrap like a Tootsie roll in aluminum foil, and steam for ~50 min until it is firm when gently poked. 6. Keeps for a week in the fridge, or can be frozen. When ready to eat, follow below instructions. 7. Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown. 8. Serve
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May 2, 2019 16:48
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