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[Jill Sandwich]

I think I'll have a go at that, old cook books are the best. I have one from the 60s that my mum won when she was at school, and there's recipes in there I've been making since I was little.
How big a box of raisins is a boxful?

 

[beelzebozo]

~15 oz., iirc. you'll want a pretty substantial amount to fill the pie crust, naturally.

as it cooks, the raisins plump and become sweet little gooey caramelized bombs of flavor. it's the household favorite fruit pie, surpassing even the ever-popular cherry and apple. hell, it's even more in demand than mum's blackberry cobbler, which uses the fresh blackberries we pick from our patch.

like i said, raisin haters will be converted

p.s. your desserts look delicious, dude. particularly that shortcake. i've a weakness for fresh strawberries. do you subscribe to cook's illustrated?

 

[nakedsushi]

Wine spritzer, chips and salsa as an appetizer. (Because I'm a classy lady)

Orzo pasta salad with lima beans.

 

[Zyzyxxz]

chips and salsa classy?

:lol first I've heard of this.

I recently saw this on Tastespotting, the photoblog of food

now that is a classy appetizer

 

[nakedsushi]

chips and salsa classy?

:lol first I've heard of this.

Yeah I was being sarcastic haha. Sometimes, you just want to come home from work, down an alcoholic beverage and eat some chips.

 

[nakedsushi]

Tonight's dinner was fresh fava beans (yay spring!) and Persian rice with tahdig.

 

[Zyzyxxz]

Yeah I was being sarcastic haha. Sometimes, you just want to come home from work, down an alcoholic beverage and eat some chips.

I gotcha

 

[OnkelC]

Tonight's dinner was fresh fava beans (yay spring!) and Persian rice with tahdig.

has to be done!
http://www.youtube.com/watch?v=iVlkZVAw8Gc
:lol

Thanks to you all for the nice stuff, keep it coming!

 

[TemplaerDude]

Tonight's dinner was fresh fava beans (yay spring!) and Persian rice with tahdig.

that is a snack.

or a side dish.

not a dinner.

 

[ChryZ]

that is a snack.

or a side dish.

not a dinner.

I hope this comment is not a product of ignorance.

You can combine grains and legumes to create complete proteins. The dish in question is a fine example of this.

 

[TemplaerDude]

I hope this comment is not a product of ignorance.

You can combine grains and legumes to create complete proteins. The dish in question is a fine example of this.

i'd probably have to eat the dish too just because i'd be so hungry after "eating" that.

 

[tnw]

women usually eat smaller portions.

And I love fava beans. They're called soramame (sky beans ) in japan, and they use them in a lot of stuff. They're a little expensive, but very nice.

Interesting fact, doubanjiang is made mostly of fava beans :O

http://en.wikipedia.org/wiki/Doubanjiang

 

[nakedsushi]

Wow, I didn't know doubanjiang was made out of fava beans. Very informative. No wonder it's so delicious.

We have smaller dishes, so that's why my portions look so small. Usually the BF and I get a second helping for dinner. But the beans + brown rice was actually pretty filling. I also had a nice glass of zinfandel (no chianti in the house *cries*) to finish it off with.

tnw, how do the Japanese cook these beans?

 

[Zyzyxxz]

has to be done!
http://www.youtube.com/watch?v=iVlkZVAw8Gc
:lol

Thanks to you all for the nice stuff, keep it coming!

LOL, what the hell is with the last second reaction. priceless.

 

[dedhead54]

Finally getting around to posting something.

-Grilled chicken legs and thighs w/ ginger mango & hanañero glaze
-Yukon Gold wasabi potato salad
-Sesame slaw

Nothing crazy, but it was pretty delicious and was the first "grilling out" of the summer for me and my girlfriend.

Now the pics:

 

[Zyzyxxz]

you guys have a really nice lawn and place for some summer grilling,.

One of the things I hate about Southern California, gotta spend so much on a house to eat in that kind of settings. Maybe I should try eating on my lawn... although its only about 100 sq ft.

Anyway food looks good too, interesting combination.

As for me I've been too lazy to properly cook something nice. Though today I surprised myself with one of my random experiments.

korean BBQ suace + a typical bbq rib dry rub + brown sugar = nice tender, sweet pork chops.

just kinda threw it together since I didnt have nuff time to marinade anything. The dry rub was something I had sitting in a box waiting to be used for my next bbq day

 

[dedhead54]

That is actually my parents' yard, as I'm in the process of moving and am not moving in to a new place for a couple more weeks. I do love their back yard, lots of green on all sides of you.

Also, while I was searhing through my mothers spice cabinet I came across probably $40-50 dollars worth of saffron in a small glass container. I am totally going to "borrow" it.

 

[nakedsushi]

Great potato salad, deadhead54. Yukon golds are delicious!

Dinner today: kobocha croquette

 

[dedhead54]

Those croquettes look wonderful. They look so perfectly crunchy on the outside.

What did you top them with?

 

[OnkelC]

you make me feel dirty for not posting anything new for a while now

nakedsushi, very nice kobocha croquettes indeed. recipe?

dedhead54, how did you make the potato salad?

 

[dedhead54]

I rendered off some chopped bacon until crispy, and reserved the fat. Cooked the potatoes like you normally would for potato salad, maybe a little less than fork tender. Threw them in a bowl with a little oil and salt/pepper and tossed, then threw the cubes on the grill for about a minute or two, just to add some flavor.

Added some mayonnaise, some of the reserved bacon fat, the crispy bacon, wasabi powder, chives, salt, pepper, and dijon mustard and mixed in the potatoes.

The grilling, even if it was brief, added some great depth of flavor.

 

[Zyzyxxz]

Great potato salad, deadhead54. Yukon golds are delicious!

Dinner today: kobocha croquette

ahh kabocha, I dunno what they call it in Chinese but my mother use to make it from time to time. That seems like a good way to make croquettes without using potatoes.

 

[tnw]

Great potato salad, deadhead54. Yukon golds are delicious!

Dinner today: kAbocha croquette

fixed

look like some nice korokke! I don't eat them that often here, but that's because they're never vegetarian. It'll say something ridiculous too like 'full of green vegetable korokke!!!!!!!1111', and it'll have tons of minced pork in it. grrr.

and japanese would never put a white sauce on korokke! (soosu only)

I had some really nice hijiki/edamame korokke at the izakaya down the street the other day. They didn't come with any soosu though ;_;

And about the Soramame, hmmm, they use them in a lot of different ways. The chain izakaya down the way had a special on them when they were in season. Pretty much eat them like edamame (boiled, shelled/husked while you eat them).

At the kombini here they have a great snack of shelled soramame that has a little thread of kombu tied around the middle, fried, and salted. It's only like 100 yen too

 

[bjork]

I tried to make cookies like two weeks or so ago, and meant to post in this thread about it: I got a bag of chocolate chips, and all the ingredients listed on the bag's recipe. I mixed all the stuff like it said to, cooked it the right amount of time, etc. But they weren't done when the time was up, so I let them go almost twice as long. They didn't burn, but they didn't taste like they were cooked all the way, either. Could the recipe have been a misprint, or maybe my oven is too pussy to cook at that temperature?

 

[OnkelC]

I tried to make cookies like two weeks or so ago, and meant to post in this thread about it: I got a bag of chocolate chips, and all the ingredients listed on the bag's recipe. I mixed all the stuff like it said to, cooked it the right amount of time, etc. But they weren't done when the time was up, so I let them go almost twice as long. They didn't burn, but they didn't taste like they were cooked all the way, either. Could the recipe have been a misprint, or maybe my oven is too pussy to cook at that temperature?

I'd guess the latter. If you are into serious baking, I'd suggest that you buy a cheap thermometer at an electronics store and check the temperatures in your oven according to the dials.

 

[bjork]

I'd guess the latter. If you are into serious baking, I'd suggest that you buy a cheap thermometer at an electronics store and check the temperatures in your oven according to the dials.

That was the first thing I'd made in eons. I wanted to make something nice for my dad, then they told him not to eat sugar. :\

I wanna make something next week for when he gets out of the hospital though, so I may come ask for ideas.

 

[OnkelC]

I'd love to help you out with making something nice for your father! Feel free to ask anytime!

 

[beelzebozo]

summer means fresh watermelon!

though it's not guaranteed that the watermelon will go without a fight

 

[OnkelC]

:lol :lol :lol

 

[OnkelC]

I'm not in the mood for cooking tonight, it'll be some roasted greek goodness for the evening. What's on your tables today?

 

[jet1911]

Preview of tonight dish.

Tenderloin of pork marinated in a maple syrup/mustard sauce.

 

[OnkelC]

very nice marinade, creative idea! will you BBQ it? Looking forward to pics of the finished deal.

artists rendition of ze pork fest from a few minutes ago (Gyros, Souvlaki, Bifteki, Tsatsiki, fries, spinach):

 

[woeds]

I'm not in the mood for cooking tonight, it'll be some roasted greek goodness for the evening. What's on your tables today?

Boerenkool met worst!
More of a winter dish, but I like it all year round

 

[nakedsushi]

I LOVE watermelon! It's so refreshing on a hot day.

The recipe for the croquettes is here: http://www.zenpalate.com/recipe_det.php?media_id=5

The dressing is a tangy yuzu and tofu dressing.

I'm jealous of you guys with your delicious meat cooking skills!

 

[OnkelC]

I LOVE watermelon! It's so refreshing on a hot day.

The recipe for the croquettes is here: http://www.zenpalate.com/recipe_det.php?media_id=5

The dressing is a tangy yuzu and tofu dressing.

I'm jealous of you guys with your delicious meat cooking skills!

Thanks for the recipe!
cooking meat is a matter of practice, if you'd plan on learning it, I'd start with poultry, then pork and veal cuts, then beef. Braising is easier than frying/roasting, too, nothing much to do wrong.

 

[Blablurn]

Simple but delicious.

Farfalle plus Quattro Formaggi

 

[OnkelC]

Blablurn, I gots the recipe!

:lol :lol :lol

it's best when eaten directly out of the pot...

 

[Blablurn]

hm! too bad i already ate everything. but i keep the pot advice in mind :>

 

[jet1911]

very nice marinade, creative idea! will you BBQ it? Looking forward to pics of the finished deal.

Here it is.

Tasted great.

 

[nakedsushi]

^ that farfalle is like fancy mac and cheese!

Is it weird that I like long pastas better? If I had a choice, I'd have capelinni or linguine over farfalle or elbow macaroni every time.

 

[capslock]

Alright guys, I need your help, I need some good bbq and grill recipes, I am hosting a large BBQ at my place in a week and I need to impress. Any help is appreciated. It's a traditional bbq, so there will be meat, in addition to veggies and some vegan stuff.

 

[SRG01]

^ that farfalle is like fancy mac and cheese!

Is it weird that I like long pastas better? If I had a choice, I'd have capelinni or linguine over farfalle or elbow macaroni every time.

Don't a lot of pastas already use cheese sauces? I don't understand this whole "fancy mac and cheese" thing.

 

[OnkelC]

jet1911, nice and simple dish! did you use the marinade as a sauce base? +1 cred for serving the meat with pasta, it's the connoisseurs choice...:lol

Alright guys, I need your help, I need some good bbq and grill recipes, I am hosting a large BBQ at my place in a week and I need to impress. Any help is appreciated. It's a traditional bbq, so there will be meat, in addition to veggies and some vegan stuff.

sure! how many people do you have to cater, how many meat eaters/vegans and anything else worth noting for the guests and their tastes?

cooking schedule for the weekend: tonight will be white asparagus with new potatoes and classic sides, and for the Eurovision chanson thingie some Mettbrötchen and cheese cubes
We also bought some pastry for the afternoon.

Tomorrow will be a simple pasta with homemade tomato sauce. Stay tuned and share your stuff, folks!

 

[hc2]

Alright guys, I need your help, I need some good bbq and grill recipes, I am hosting a large BBQ at my place in a week and I need to impress. Any help is appreciated. It's a traditional bbq, so there will be meat, in addition to veggies and some vegan stuff.

http://forum.texasbbqrub.com/forumdisplay.php?f=59 has a lot of good recipes.

http://www.texasbarbeques.com/grill_recipes.html another one.

"Peace, Love, and Barbeque". Kind of late but if you can get this book, it has great traditional recipes. I use it a lot. Best deviled eggs I have ever eaten.
http://www.amazon.com/Peace-Love-Barbecue-Recipes-Outright/dp/1594861099

If you want to try a smoker, get one of the electric smokers from Walmart, about $65, to start.
I cooked beef brisket and armadillo eggs for the family, they bowed down before me after it was over.

I cooked the armadillo eggs in my smoker but you can use the oven.

TEXAS ARMADILLO EGGS

1 lb. hot sausage
1 lb. white Monterey Jack cheese, grated
1 1/2 c. Bisquick
Shake 'n' Bake pork
Jalapeno peppers
2 eggs, beaten

Cut end off Jalapeno peppers and hollow out. Stuff grated cheese inside peppers. Wrap sausage around peppers covering completely. Dip in egg and roll in Bisquick and Shake 'n' Bake pork. Place armadillo eggs on ungreased cookie sheet. Bake for 25 to 30 minutes at 350 degrees.

For basic grilling of vegetables:
http://bbq.about.com/cs/vegetables/a/aa052497.htm

 

[cloudwalking]

Simple but delicious.

Farfalle plus Quattro Formaggi

mmmm! that looks delicious. i recently got a job where i get to eat pasta almost every day, so i have been having it a million different ways with all kinds of sauces.

i'm an absolute pasta fiend, so i love it. in fact, i want some pasta now...

 

[jarosh]

i haven't posted anything in here in a while. made a spanish tortilla today and thought i might as well share some pics.

so this is a spanish tortilla with a twist, sort of. no onions but a couple of other ingredients.

eggs, potatoes, broccoli, leek, parsley, chives

 

[OnkelC]

looks like a breakfast for champions, thanks for sharing!

 

[tnw]

very nice tortilla jarosh. Those additions are a really good idea. I made the traditional one, and it was a little plain.

yours looks a lot better than my mine did

 

[sprsk]

Tonight's Mabo-bean sprouts

 

[tnw]

nice sporsk. looks tasty

looks like momen tofu? I really like yakidofu in stir fry dishes like that. It's aesthetically pleasing, plus it tends to crumble less (not that that's a bad thing in mabo dishes)

did you use cook-do?

I'll be having a couple people over tomorrow to have gyoza and pajeon (chijimi) making party. There's a place that sells gluten burger down the street from me, so it'll be vegetarian. what else should I fill my gyoza with gaf? I made goya gyoza before and they were pretty good, but not everyone might like that.