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A Food thread

A Food thread

Old Oct 4th 2020, 3:53 am
  #1291  
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Default Re: A Food thread

Originally Posted by Lion in Winter View Post
Hmm. An idea worth considering.
The Brekfast Pizza or the cooking sherry?
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Old Oct 4th 2020, 4:08 am
  #1292  
 
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Default Re: A Food thread

Originally Posted by Jerseygirl View Post
The Brekfast Pizza or the cooking sherry?
Well the combination. I'm already reasonably familiar with sherry.
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Old Oct 4th 2020, 4:19 am
  #1293  
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Default Re: A Food thread

Originally Posted by Lion in Winter View Post
Well the combination. I'm already reasonably familiar with sherry.
Reasonably???
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Old Oct 4th 2020, 8:02 am
  #1294  
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Smile Re: A Food thread

Originally Posted by BristolUK View Post
Shouldn't you be making Paella?
If i am honest i will eat paella but i am not keen and never order it when out.
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Old Oct 4th 2020, 2:34 pm
  #1295  
 
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Default Re: A Food thread

Originally Posted by Jerseygirl View Post
Reasonably???















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Old Oct 4th 2020, 9:19 pm
  #1296  
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Default Re: A Food thread

Originally Posted by Steerpike View Post
I've tried freezing them 'naked' and yes, they turn to an ugly black mush. Hence the attempt with oil. I've only used the 'result' once so far, and it SEEMED like the leaves retained their vibrant green color once cooked. You do need to accept that you are also adding a bunch of olive oil to the dish, but I love olive oil too! The leaves are decidedly 'limp' once thawed, but then, they are limp a microsecond after you drop in the hot sauce you are cooking!

Here's an article about it ... https://www.thespruceeats.com/how-to...-basil-1388437

in which they say, "Use a food processor to coarsely chop washed basil leaves. Add a drizzle of olive oil and pulse to lightly coat the leaves with oil; this will keep the basil from turning black in the freezer. Scoop the resulting mixture into ice cube trays and freeze".

Here's a nice, in-depth review of 6 methods .. https://anoregoncottage.com/freezing...leaves-6-ways/ She concludes the freezing in oil is NOT successful, but then, she was trying to use small pieces of the whole batch; I just dumped the whole batch straight into my sauce!


But I didn't use a blender as I like my leaves pretty large in my dish, so I just roughly chopped them and then hand-tossed, gently.

Note, this article warns about botulism ... https://susiej.com/the-safe-way-to-p...thout-botulism
Originally Posted by caretaker View Post
#buzzkill
The packet holds 30 or so leaves (guess) and I want to use 4 or 5 at a time, maybe months apart. I usually go to the Asian market where it's just in baggies and it's the Thai basil, not sure if the plastic clams of basil in the supermarket are any different. It's such a great herb but I hesitate to buy it because I waste most of it.
Finally got some test results from my Basil freezing experiment! I saved about 3oz in a container after coating all the leaves with olive oil. I did this by gently 'hand tossing' the leaves in oil. I then froze them. 2 weeks later, I removed from freezer, let stand for maybe 1 hour, then added to my sausage / tomato dish.

Pictures -



I will try again shortly
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Old Oct 8th 2020, 2:24 am
  #1297  
 
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Default Re: A Food thread

Shrimp and grits.

No, really.


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Old Oct 8th 2020, 3:58 pm
  #1298  
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Default Re: A Food thread

Made a beef curry today,no pic use your imagination please oh yummy.Oh yeah the chicken curry lasted for 4 days ummm ahhh smoking.
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Old Oct 8th 2020, 5:58 pm
  #1299  
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Default Re: A Food thread

Originally Posted by el collado kid View Post
Made a beef curry today,no pic use your imagination please oh yummy.Oh yeah the chicken curry lasted for 4 days ummm ahhh smoking.
4 day old curry? Guessing you live on the edge then? Live fast die young?
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Old Oct 8th 2020, 7:14 pm
  #1300  
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Default Re: A Food thread

Originally Posted by Pica View Post
4 day old curry? Guessing you live on the edge then? Live fast die young?
4 days? That's just getting started! I often eat food that's been in the fridge for a week. I do have a nice big US style fridge and I make sure it is cooling to 38F.
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Old Oct 8th 2020, 9:34 pm
  #1301  
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Default Re: A Food thread

In Vietnam they have McPho'.

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Old Oct 11th 2020, 10:01 pm
  #1302  
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Default Re: A Food thread

With some 'help' from BIL I caved and invested in a bread machine a few weeks ago, and so far I am pretty happy with it.

After a couple of slight recipe tweaks, I got to a 'near perfect' basic loaf, so now feel ready to move up a gear.

I went last week to the local garden centre to buy cat-food (as one does) and noticed for the first time that they have a bakery section with interesting ready-to-go bread mixes, including some for pita and naan. Pita bread here is generally naff compared to the real thing, even to Sainsbury's whole wheat pita as I remember it from around 30 years ago.

So, thinking to use the machine to prepare the dough, then bake the bread in the oven on the hot stone borrowed from the raclette grill.
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Old Oct 16th 2020, 12:33 pm
  #1303  
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Default Re: A Food thread



Look at those designs on the loaves
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Old Nov 3rd 2020, 3:28 am
  #1304  
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Default Re: A Food thread

On Saturday I picked all my remaining tomatoes, peppers and cucamelons. There were 18.75 pounds (8.5kg) of tomatoes. Today I pickled (quick refrigerator and fermented) the 2.5 pounds of cherry tomatoes, turned 2 pounds of green Early Girl toms into marmalade and chopped up 2.5kg of green(ish) San Marzano toms for chutney - they are being salted overnight and will get cooked down tomorrow. Also boozed and jarred the mincemeat today and elder son made stuffed poblano peppers for dinner. The cucamelons were simply snacked on by all of us, none of those now until next summer. Tomato-wise I just have the 9 pounds of green Brandy Boy left to deal with and also the various peppers, though I did start fermenting all the ripe habaneros today for making hot sauce in a couple of weeks.



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Old Nov 3rd 2020, 5:25 am
  #1305  
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Default Re: A Food thread

Originally Posted by lizzyq View Post
On Saturday I picked all my remaining tomatoes, peppers and cucamelons. There were 18.75 pounds (8.5kg) of tomatoes. Today I pickled (quick refrigerator and fermented) the 2.5 pounds of cherry tomatoes, turned 2 pounds of green Early Girl toms into marmalade and chopped up 2.5kg of green(ish) San Marzano toms for chutney - they are being salted overnight and will get cooked down tomorrow. Also boozed and jarred the mincemeat today and elder son made stuffed poblano peppers for dinner. The cucamelons were simply snacked on by all of us, none of those now until next summer. Tomato-wise I just have the 9 pounds of green Brandy Boy left to deal with and also the various peppers, though I did start fermenting all the ripe habaneros today for making hot sauce in a couple of weeks.


I think I said this before, but I really wish I lived near you (and was lucky enough to be your friend )!
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