What’s cooking at your house?
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NewsFix :: Science :: Food science
Page 6 of 10
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What’s cooking at your house?
First topic message reminder :
While watching the playoffs, I’ve been busy in the kitchen.
Made a huge pot of pasta e fagioli and there’s plenty left for lunches. Of course I omit the onion and don’t add celery as I just don’t like it, but a good sprinkling of smoked Spanish paprika is delicious. Serve it with some grated Parmesan and crusty bread and salad.
Second is banana and pecan bread. Pecans are a huge business in Arizona and just before Christmas is harvest time. I have a super lovely older lady patron who gives me a massive bag of freshly picked nuts as a Christmas present. They’re expensive so I’m grateful. I’ll probably make a pecan pie or pecan bars with the rest.
What have you got on the go?
While watching the playoffs, I’ve been busy in the kitchen.
Made a huge pot of pasta e fagioli and there’s plenty left for lunches. Of course I omit the onion and don’t add celery as I just don’t like it, but a good sprinkling of smoked Spanish paprika is delicious. Serve it with some grated Parmesan and crusty bread and salad.
Second is banana and pecan bread. Pecans are a huge business in Arizona and just before Christmas is harvest time. I have a super lovely older lady patron who gives me a massive bag of freshly picked nuts as a Christmas present. They’re expensive so I’m grateful. I’ll probably make a pecan pie or pecan bars with the rest.
What have you got on the go?
Cass- the Nerd Queen of Nerds, the Lover of Books who Cooks
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so your pot roast looked enormous on my screen. i said to my boy that it looked like a cat had walked into whatever that was and got lost in it and all you could see was it's bum'ole. i then clicked on the image and it came up in a different tab with the words ''report this as adult/offensive content'' wtf
ps, once i'd zoomed out loads it looked great but not at first
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Re: What’s cooking at your house?
gelico wrote:
so your pot roast looked enormous on my screen. i said to my boy that it looked like a cat had walked into whatever that was and got lost in it and all you could see was it's bum'ole. i then clicked on the image and it came up in a different tab with the words ''report this as adult/offensive content'' wtf
ps, once i'd zoomed out loads it looked great but not at first
same here. Offensive or not it’s bloody delicious
It’s meatloaf ya big goof.
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Cass- the Nerd Queen of Nerds, the Lover of Books who Cooks
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Cass- the Nerd Queen of Nerds, the Lover of Books who Cooks
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Re: What’s cooking at your house?
Didge it was a new recipe and I think it will be my go to now. Instead of a white cheese sauce, you mix ricotta and heavy cream and Parmesan and blob it on top of the red sauce (made with Italian sausage).
Both recipes came from the New York Times cooking app which is offering a free months trial. Bazinga! When I get my stimulus check, I’m treating myself to an instapot and a subscription!
Both recipes came from the New York Times cooking app which is offering a free months trial. Bazinga! When I get my stimulus check, I’m treating myself to an instapot and a subscription!
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Cass wrote:Didge it was a new recipe and I think it will be my go to now. Instead of a white cheese sauce, you mix ricotta and heavy cream and Parmesan and blob it on top of the red sauce (made with Italian sausage).
Both recipes came from the New York Times cooking app which is offering a free months trial. Bazinga! When I get my stimulus check, I’m treating myself to an instapot and a subscription!
Sounds lovely me Lady
I shall have to give this a try
Guest- Guest
Cass- the Nerd Queen of Nerds, the Lover of Books who Cooks
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Wow! What a great idea. And I've got bulk sausage in the freezer. I always go big on Sunday morning. Now I know what to cook.
Thx Cass.
Thx Cass.
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Re: What’s cooking at your house?
You are such a genius. I can hardly keep up. But I'm only cooking for one...Becky spends most most of her time in LA. When I follow your recipes, it's three meals or more.
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Original Quill wrote:You are such a genius. I can hardly keep up. But I'm only cooking for one...Becky spends most most of her time in LA. When I follow your recipes, it's three meals or more.
Thanks Quill. What a lovely thing to say. I really appreciate that.
Try cutting them in half.
Happy Sunday x
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The sourdough was a bust
Going to start a new starter this morning. I am determined to get this right!
Going to start a new starter this morning. I am determined to get this right!
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Cass wrote:The sourdough was a bust
Going to start a new starter this morning. I am determined to get this right!
Sourdough bread is a tricky thing. The San Francisco Boudin bakery sourdough is the best I've ever tasted. That bakery goes back to 1839, when Isidor Boudin came over from Burgundy, Fr.
It does seem to make a difference where it is made. Boudin's uses natural, wild yeasts from the air of San Francisco. The result is a tangy, sweet tasting bread. It's not all that different from others, but whatever it is, their bread is much more so. Something about our salty, foggy air adds a little something extra that makes San Francisco bread special.
Try it at Taddich Grill, in the financial district, with a bowl of chowder. I swear, the bread is the main course.
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Re: What’s cooking at your house?
Original Quill wrote:Cass wrote:The sourdough was a bust
Going to start a new starter this morning. I am determined to get this right!
Sourdough bread is a tricky thing. The San Francisco Boudin bakery sourdough is the best I've ever tasted. That bakery goes back to 1839, when Isidor Boudin came over from Burgundy, Fr.
It does seem to make a difference where it is made. Boudin's uses natural, wild yeasts from the air of San Francisco. The result is a tangy, sweet tasting bread. It's not all that different from others, but whatever it is, their bread is much more so. Something about our salty, foggy air adds a little something extra that makes San Francisco bread special.
Try it at Taddich Grill, in the financial district, with a bowl of chowder. I swear, the bread is the main course.
When I visit that is one of the first places I go. And the last. I pick up a take home box. The sister FORGOT to bring me some at Christmas. I stole her Tootsie Rolls in return.
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Re: What’s cooking at your house?
Left overs tonight.
Lamb and potatoes dauphinois
Lamb and potatoes dauphinois
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Re: What’s cooking at your house?
Star24 wrote:Left overs tonight.
Lamb and potatoes dauphinois
Ohhhh yum.
What’s your recipe for the potatoes please?
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Cass wrote:Star24 wrote:Left overs tonight.
Lamb and potatoes dauphinois
Ohhhh yum.
What’s your recipe for the potatoes please?
Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.
You can use chopped fresh garlic if you want.
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Re: What’s cooking at your house?
Star24 wrote:Cass wrote:Star24 wrote:Left overs tonight.
Lamb and potatoes dauphinois
Ohhhh yum.
What’s your recipe for the potatoes please?
Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.
You can use chopped fresh garlic if you want.
I love dauphinois potatoes!
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Re: What’s cooking at your house?
Star24 wrote:Cass wrote:
Ohhhh yum.
What’s your recipe for the potatoes please?
Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.
You can use chopped fresh garlic if you want.
Sounds good to me. I’ll make them Sunday probably. With some steak tip marinated in red wine and rosemary. Thanks for the reminder!
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I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....
I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”
I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”
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eddie wrote:I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....
I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”
How did you make it Eds? Both the fish and rice.
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Cass wrote:eddie wrote:I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....
I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”
How did you make it Eds? Both the fish and rice.
Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.
The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.
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eddie wrote:Cass wrote:
How did you make it Eds? Both the fish and rice.
Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.
The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.
Sounds similar to what I do to couscous.
Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.
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Cass wrote:eddie wrote:Cass wrote:
How did you make it Eds? Both the fish and rice.
Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.
The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.
Sounds similar to what I do to couscous.
Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.
I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.
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eddie wrote:Cass wrote:
Sounds similar to what I do to couscous.
Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.
I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.
Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!
Never thought about roasting mange tout. Will have to give that a go.
I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.
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Cass wrote:eddie wrote:Cass wrote:
Sounds similar to what I do to couscous.
Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.
I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.
Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!
Never thought about roasting mange tout. Will have to give that a go.
I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.
Balsamic vinegar sounds good, I’ll have to try that.
Goats cheese....hmmmm I only like the stuff that doesn’t taste like feet mixed with cat vomit.
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eddie wrote:Cass wrote:
Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!
Never thought about roasting mange tout. Will have to give that a go.
I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.
Balsamic vinegar sounds good, I’ll have to try that.
Goats cheese....hmmmm I only like the stuff that doesn’t taste like feet mixed with cat vomit.
Try one rolled in herbs or pepper.
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Okay...as long as it isn’t the smelly kind.
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Roast chicken and greek potatoes
Yorkshire puddings and green beans and
Gravy
Yorkshire puddings and green beans and
Gravy
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Leftover deep dish sicilian, made by some Albanians.
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Yummy to you both.
I’m about to attempt my sourdough. And we are having pasta with home made meatballs and home made sauce later.
I’m about to attempt my sourdough. And we are having pasta with home made meatballs and home made sauce later.
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A sandwich of cold Lamb slices from the Sunday Roast, followed by Peach Slices with Cream !
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Yum, nicko...but the poor lil lammies. Did you ever read Silence of the Lambs, or see the movie?
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Sourdough. It’s good but not great. Because I want it loaf shaped as opposed to a traditional boule, I think the recipe I use is really for one loaf rather than 2 as I didn’t get a tall enough loaf. It’s sour but not as sour as I wanted. So I’ll make it again but leave the starter to mature a bit longer than a week and just do one loaf. It’s very tasty though, still slightly warm with butter.
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Saw the Movie Quill, but nothing to do with cold slices of Lamb ?
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nicko wrote:Saw the Movie Quill, but nothing to do with cold slices of Lamb ?
It's the source of the title. When Clarice was a child she went to live with relatives on a sheep farm in Montana. She fell in love with the tiny lambs, and ran away when she witnessed a slaughter. She tells the story to Dr. Lecter, and ends it saying: "I couldn't believe the silence of the lambs."
I guess it's a metaphor about victims facing their fate quietly.
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I worked in a Slaughter House, believe me, Lambs went to slaughter bleating very loudly. The Sheep, in contrast were thrown on there backs into a " Cradle", the only sound was the gurgling of Blood after their throats were cut. It sickened me. That's how many Thousands die every Day in Halal Slaughter Houses !
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It was Clarice's story...I don't stand by it or anything.
In this country they slaughter very few sheep. The meat of mature sheep--mutton--is tough and grizzly, so only lamb makes it to the dinner table.
I love it, but when I read that book it became hard to eat lamb. In Arizona, there are many, many sheep farms. I'd drive by one on the way to my office. In the spring, the crop of lambs were sooo cute. That added to my reluctance.
In this country they slaughter very few sheep. The meat of mature sheep--mutton--is tough and grizzly, so only lamb makes it to the dinner table.
I love it, but when I read that book it became hard to eat lamb. In Arizona, there are many, many sheep farms. I'd drive by one on the way to my office. In the spring, the crop of lambs were sooo cute. That added to my reluctance.
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Over in the UK some Muslims are slaughtering Sheep in their Houses and back Gardens, Last week 3 were arrested for this offence by Officers following a trail of Blood up a path. In England and Wales hundreds of Sheep are being stolen from Farms. Is this where they end up ? I think it is !
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nicko wrote:Over in the UK some Muslims are slaughtering Sheep in their Houses and back Gardens, Last week 3 were arrested for this offence by Officers following a trail of Blood up a path. In England and Wales hundreds of Sheep are being stolen from Farms. Is this where they end up ? I think it is !
We haven't had that problem...at least I haven't heard of it. The Muslims in America are good citizens, good people altogether. Very much like my impression of Asians: brilliant, quiet and diligent. When you pass them on the street, they are first to smile and wave or say Hello. Very polite, etc.
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I could eat that now, at 3am this morning !
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Wow. I lov German cooking. My wife spent time living in Germany during her college days. She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.
They could do sweet & sour better than anyone...pork with apple, vinegar and red onions. That potato salad looks familiar.
They could do sweet & sour better than anyone...pork with apple, vinegar and red onions. That potato salad looks familiar.
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nicko wrote:I worked in a Slaughter House, believe me, Lambs went to slaughter bleating very loudly. The Sheep, in contrast were thrown on there backs into a " Cradle", the only sound was the gurgling of Blood after their throats were cut. It sickened me. That's how many Thousands die every Day in Halal Slaughter Houses !
I went and found the script, the part where the title came in. Nicko, you are right. The lambs were bleating.
But they wouldn't run. The story goes as follows:
Movies & TV wrote:Her story begins with her upbringing in West Virginia with her father. He was later shot. She lived with her mother, but was sent away to live with her uncle as she couldn't afford to keep her. Her uncle owned a sheep and horse farm, and she learned one night that the lambs on the farm were slaughtered - in horror, she ran away.
Clarice (voiceover): Lambs. The lambs were screaming...
Dr. Lecter: They were slaughtering the spring lambs?
Clarice: Yes...! They were screaming.
Dr. Lecter: So you ran away...
Clarice: No. First I tried to free them... I opened the gate of their pen - but they wouldn't run. They just stood there, confused. They wouldn't run...
Dr. Lecter: But you could. You did.
Clarice: I took one lamb. And I ran away, as fast as I could...
Dr. Lecter (voiceover): Where were you going?
Clarice (voiceover): I don't know. I had no food or water. It was very odd. I thought - if I can even save just one... but he got so heavy. So heavy...
Clarice (voiceover): I didn't get more than a few miles before the sheriff's car found me. The rancher was so angry he sent me to live at the Lutheran Orphanage in Bozeman. I never saw the ranch again...
Dr. Lecter (voiceover): But what became of your lamb?
(no response)
Dr. Lecter (voiceover): Clarice...?
Dr. Lecter: You still wake up sometimes, don't you? Wake up in the dark, with the lambs screaming?
Clarice: Yes.
Dr. Lecter: Do you think if you saved Catherine, you could make them stop...? Do you think, if Catherine lives, you won't wake up in the dark, ever again, to the screaming of the lambs? Do you...?
Clarice: Yes! I don't know...! I don't know.
The Catherine referred to is the U.S. Senator's daughter who is kidnapped and who Clarice is trying to locate.
The implication is that by saving Catherine, by saving this innocent girl (innocent like the lambs), she'll no longer be woken by the howling of the lambs in her dreams - the lambs she was too weak to save. Instead, she'll have saved the innocent and she'll be able to sleep in peace.
https://movies.stackexchange.com/questions/47288/what-did-the-title-of-silence-of-the-lambs-refer-to
So, the silence of the lambs was not their failure to run away, but the silencing of the haunting memories in Clorice's memory.
Still, it's a story that makes you want to stop eating lamb.
Last edited by Original Quill on Tue Apr 21, 2020 6:59 pm; edited 1 time in total
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Original Quill wrote:Wow. I lov German cooking. My wife spent time living in Germany during her college days. She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.
They could do sweet & sour better than anyone...pork with apple, vinegar and red onions. That potato salad looks familiar.
Mother was german and taught me to cook......
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Victorismyhero wrote:Original Quill wrote:Wow. I lov German cooking. My wife spent time living in Germany during her college days. She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.
They could do sweet & sour better than anyone...pork with apple, vinegar and red onions. That potato salad looks familiar.
Mother was german and taught me to cook......
My wife lived with a German family, and the women in that household taught her how to cook, as well.
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» Females Cooking In The Home
» Cheaty, non-cooking, stodgy dinner!
» JUNIOR CHEF/COOKING SHOWS...do you watch them?
» Cooking ...... with bugs
» Females Cooking In The Home
» Cheaty, non-cooking, stodgy dinner!
» JUNIOR CHEF/COOKING SHOWS...do you watch them?
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Sat Mar 18, 2023 12:28 pm by Ben Reilly
» TOTAL MADNESS Great British Railway Journeys among shows flagged by counter terror scheme ‘for encouraging far-right sympathies
Wed Feb 22, 2023 5:14 pm by Tommy Monk
» Interesting COVID figures
Tue Feb 21, 2023 5:00 am by Tommy Monk
» HAPPY CHRISTMAS.
Sun Jan 01, 2023 7:33 pm by Tommy Monk
» The Fight Over Climate Change is Over (The Greenies Won!)
Thu Dec 15, 2022 3:59 pm by Tommy Monk
» Trump supporter murders wife, kills family dog, shoots daughter
Mon Dec 12, 2022 1:21 am by 'Wolfie
» Quill
Thu Oct 20, 2022 10:28 pm by Tommy Monk
» Algerian Woman under investigation for torture and murder of French girl, 12, whose body was found in plastic case in Paris
Thu Oct 20, 2022 10:04 pm by Tommy Monk
» Wind turbines cool down the Earth (edited with better video link)
Sun Oct 16, 2022 9:19 am by Ben Reilly
» Saying goodbye to our Queen.
Sun Sep 25, 2022 9:02 pm by Maddog
» PHEW.
Sat Sep 17, 2022 6:33 pm by Syl
» And here's some more enrichment...
Thu Sep 15, 2022 3:46 pm by Ben Reilly
» John F Kennedy Assassination
Thu Sep 15, 2022 3:40 pm by Ben Reilly
» Where is everyone lately...?
Thu Sep 15, 2022 3:33 pm by Ben Reilly
» London violence over the weekend...
Mon Sep 05, 2022 2:19 pm by Tommy Monk
» Why should anyone believe anything that Mo Farah says...!?
Wed Jul 13, 2022 1:44 am by Tommy Monk
» Liverpool Labour defends mayor role poll after turnout was only 3% and they say they will push ahead with the option that was least preferred!!!
Mon Jul 11, 2022 1:11 pm by Tommy Monk
» Labour leader Keir Stammer can't answer the simple question of whether a woman has a penis or not...
Mon Jul 11, 2022 3:58 am by Tommy Monk
» More evidence of remoaners still trying to overturn Brexit... and this is a conservative MP who should be drummed out of the party and out of parliament!
Sun Jul 10, 2022 10:50 pm by Tommy Monk
» R Kelly 30 years, Ghislaine Maxwell 20 years... but here in UK...
Fri Jul 08, 2022 5:31 pm by Original Quill