Weekly Cooking (and related issues) Thread

[mylife]

Its so violent LOL

[mylife]

Love pork sangwich!

[Jamestown1630]

DARN! You stole my thunder! I was going to feature Almazan in an upcoming thread.

I think the man who makes those videos is in Serbia (???)

The photography is absolutely luscious; and I love Mr. Ramsay:

https://www.youtube.com/watch?v=pCY1CPBE-dY

I like how he does everything with Fire and Hands - no electricity.

[Jamestown1630]

There’s nobody in my workplace who isn’t a flaming lib.

I keep my thoughts to myself, while they rage. Some of them are really fun people in other respects, so you take the gold and ignore the dross ;-)

[Liz]

Don your asbestos nightgown.

[W.]

It's all you can do, dear. Been there, done that, so to speak. Lots of bite marks on my tongue, too...as do you, no doubt.

Still illegal to shoot the bastards though, dammit! ;)

[Jamestown1630]

Actually, I’ve found that silence can sometimes knock a little sense into their heads.

There’s an old saying about dignity being a sign of reserve stength. It creates a little bit of wonder in the minds of those who need to ‘mouth off’ to make themselves feel valid - a sort of ‘subliminal message’ of a better way :-)

[JohnnyP]

And Mr. Ramsey says 70% of the meat is for him. :)

Yes, Serbia. Makes me want to visit him. There are several women making comments about marrying him.

[Jamestown1630]

(Mr. Ramsay is always looking for meat - no real interest in even exotic mushrooms ;-)

I think he has a son - a young man showed up in one of the videos; so there may already be a lady in the picture.

The videos of the waterfalls and streams are wonderful; and some of them show a somewhat ‘indoor’ kitchen where he has a big wooden table and an open hearth. He does a lot of what we would call ‘campfire’ or ‘dutch oven’ cooking, with the coals on top of the cast iron.

His Youtubes are a really nice accomplishment.

[W.]

I know, it makes them go ‘Uh-oh’ inside and then, they go silent, because they’re scared. Kids...

[Ellendra]

Lambsquarters is a form of wild quinoa that grows over most of North America. I purposely let some grow in unused corners of my garden, and harvest the seeds. I’m still working on better ways to winnow it though, that’s dusty work!

[Jamestown1630]

A lot of the ones who are out there protesting, WILL grow up. I was a ‘child of the sixties’, and it didn’t take me long ;-)

[JohnnyP]

I like to watch BBQ and steak videos, and saw “cooking outside” on the sidebar and took a chance on it. I was hooked. Then I got Shirley addicted to them. How did you find them?

[Jamestown1630]

Ellendra, you know so much about plants! I didn’t realize that we had something similar that would grow in North America.

Have you been able to use your seeds in cooking?

[Harmless Teddy Bear]

Tomato Brie Tarts (The easy way) First buy a pack of frozen tart shells. Since how you assemble these depends on how big the tart shells are I will give the assembly instructions as technique. You can also make this in one big 9" pie crust (prebaked) and serve it in wedges or even as a main course at a lunch with a nice green salad.

1½ pounds Ripe tomatoes; trimmed, not peeled, diced, seeded (I like Romas)
5 ounces Brie; rind scraped off, cut into small pieces (very small if you are doing the tarts)
2 ounces Mozzarella cheese; cut into small cubes (very small if you are doing the tarts)
1 ounce Fontinella cheese; cut into small cubes (I just grate it)
⅓ cup Chopped fresh basil (Pesto also works)
3 large eggs
⅓ cup Heavy cream
⅓ cup Milk

Drain the tomatoes thoroughly on paper towels. Distribute the cheese evenly between the shells. Place the tomatoes on top of the cheese, and top with the basil. The filling should not fill more then 2/3's of the shell.

Beat the eggs, cream and milk and pour over the tomatoes. The mixture should almost cover the tomatoes.

Place in the oven and bake until center is set. Allow to cool 10 minutes. before serving.

This is a very pretty red, green and white Christmas pie.

This is not a low fat diet recipe. We have ten and a half months to watch our weight. :)

[V K Lee]

Inaugural party food. I seem to recall a dot gov site that had all of the Inaugural menu

This was found. Not exactly what was remembered from 10 years ago when researching, but it is a start perhaps.

http://www.inaugural.senate.gov/about/luncheon/

One site is remembered as having actual recipes of favorite foods served in the White House. For this one, still searching

[Ellendra]

Last week I made a pumpkin streusel that was pretty good. I started with roughly 3 cups of pumpkin. (It was home-grown, and frozen. I kind of eyeballed how much to thaw out.) Then I added:

1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
3 eggs
3 Tbsp flour
1/2 tsp vanilla
1/2 tsp maple extract
brown sugar to taste (Depending on how sweet the pumpkin is. I grow super sweet ones.)

After mixing, I pureed it with an immersion blender to make it smooth. I poured the puree into a 9x13 pan, and topped it with a quadrupled batch of cinnamon-pecan streusel. Well, actually, I started with a single batch of streusel, but it got absorbed into the pumpkin as it baked, so I whipped up some more to make a crunchy top.

Everyone who tasted it loved it!

(Note: if you like nutmeg, you can include it. I really hate the taste of nutmeg, so much so that for years I thought I hated pumpkin. Up to you.)

[Jamestown1630]

My husband and I spend the first few hours of Saturday morning roaming YouTube on the television, bleary-eyed, while we drink coffee, make our shopping list, and try to wake up.

Roku introduces you to ‘recommended’ sites, based on other stuff you’ve watched; and that’s how we found it, many months ago. It became one of our favorites ;-)

And now, I have to go to sleep, so I can wake up, drink coffee, roam the cooking stuff on the TV - and start my shopping for Thanksgiving and Christmas!

G’nite!

-JT

[Ellendra]

Some, but it was in a soup with a lot of stronger flavors, so I can’t say much about the taste. I have several pounds threshed out that I need to winnow, and even more hanging to dry. If my days off coincide with the right weather conditions, I should be able to get more winnowed soon.

If you pick it while the hulls are still soft and green, you could probably cook them right in the hulls. The entire plant is edible.

[JohnnyP]

Pleasant dreams.

I found almazan about three weeks ago. We have been binge watching, seen everything I think.

Shirley was watching how to make your own flavored creamer this afternoon. I made a trip to Smart & Final and got her some Toriani Amaretto Syrup to mix with heavy cream. She just made a fresh cup. Wow is that good.