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Post by Gentile on Oct 21, 2020 8:00:14 GMT -5
I don't have any problem with any of the food mentioned here (except the rare steak, the french fries and the canned asparagus). Mrs G has even eased me on over into beet territory. I just wish I could figure out how to use her air fryer more effectively... Here is a good start. (Unless, based on another poster, this isn't the time. In which case, wait.) www.delish.com/cooking/g4711/air-fryer-recipes/I had a beet and goat cheese dish yesterday for lunch. So good. Dear Lord, woman - did you air fry that as well?
Bookmarked the air fryer section from Delish. Will NOT be experimenting with steak to begin with, but the twice baked potatoes and the fish look interesting. Thanks for the assist...
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Post by Gentile on Oct 21, 2020 8:04:59 GMT -5
I love Brussel sprouts. Roasting them in chicken stock and bacon is the way to go. Balsamic, too, if that’s your thing. Love mushrooms. Any kind. Raw or cooked. Love them cooked with red wine and paired with steak. And if you’re in the mood for potatoes but don’t want all the carbs turnips or rudabega (sp) is a great substitute. Just cut it up into cubes and sprinkle with salt, pepper and evoo and roast until golden brown. Rutabaga ... we call them swede over here. Mixed with carrots they make a nice mash as a side dish. I love the 'baga! So does my youngest brother, who makes them annually for Thanksgiving. We sit together each Thanksgiving right next to ruts 'cause no one else in the entire extended family will touch them...
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Post by Gentile on Oct 21, 2020 8:25:38 GMT -5
I love Brussel sprouts. Roasting them in chicken stock and bacon is the way to go. Balsamic, too, if that’s your thing. Love mushrooms. Any kind. Raw or cooked. Love them cooked with red wine and paired with steak. And if you’re in the mood for potatoes but don’t want all the carbs turnips or rudabega (sp) is a great substitute. Just cut it up into cubes and sprinkle with salt, pepper and evoo and roast until golden brown. Rutabaga ... we call them swede over here. Mixed with carrots they make a nice mash as a side dish. If you ever get a chance to look over John Steinbeck's "Once There Was A War" - his collected WW2 dispatches while working out of England - check out his brief dispatch filed out of London in July, 1945 titled "Growing Vegetables". It discusses the vast quantities of vegetable gardens popping up on bases housing Americans there, and the challenges of growing a garden in England.
The dispatch takes a turn for the worse when Steinbeck discusses the method the English use to prepare vegetables. Here I quote - "The English usually boil their vegetables to a submissive, sticky pulp in which the shape, and some say the flavor have been long since overcome."
Ouch, bro. So is that more or less an apt description of this "mash" you're referring to?...
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Post by pickle20 on Oct 21, 2020 8:27:27 GMT -5
We've been adventurous with our seasonings lately. Smoked salts, chipotle smoked red jalapeno seasoning, hot sauces...it's been a great way to add more complex flavors to plain-tasting food, especially sides.
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Post by WKDWZD on Oct 21, 2020 9:58:04 GMT -5
Rutabaga ... we call them swede over here. Mixed with carrots they make a nice mash as a side dish.If you ever get a chance to look over John Steinbeck's "Once There Was A War" - his collected WW2 dispatches while working out of England - check out his brief dispatch filed out of London in July, 1945 titled "Growing Vegetables". It discusses the vast quantities of vegetable gardens popping up on bases housing Americans there, and the challenges of growing a garden in England.
The dispatch takes a turn for the worse when Steinbeck discusses the method the English use to prepare vegetables. Here I quote - "The English usually boil their vegetables to a submissive, sticky pulp in which the shape, and some say the flavor have been long since overcome."
Ouch, bro. So is that more or less an apt description of this "mash" you're referring to?...
Lol ... No, back then maybe some did, my mum didn't if anything she slightly undercooked them. Although swede takes a bit more simmering than other root veg, it does need testing during cooking some take 20 minutes or so, others only 10. While still firm(ish) strain them, put them back in the pan on very low heat for a couple of minutes to remove excess moisture then coursely mash (or bash) them with boiled carrots and a little butter and salt and pepper. I mostly use swede in a stew. and it is impossible to make the famous cornish pasty without it - it's literaly just beef, swede, onion and potato seasoned with lots of pepper in rough puff pastry.
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Post by Gentile on Oct 22, 2020 7:56:00 GMT -5
If you ever get a chance to look over John Steinbeck's "Once There Was A War" - his collected WW2 dispatches while working out of England - check out his brief dispatch filed out of London in July, 1945 titled "Growing Vegetables". It discusses the vast quantities of vegetable gardens popping up on bases housing Americans there, and the challenges of growing a garden in England.
The dispatch takes a turn for the worse when Steinbeck discusses the method the English use to prepare vegetables. Here I quote - "The English usually boil their vegetables to a submissive, sticky pulp in which the shape, and some say the flavor have been long since overcome."
Ouch, bro. So is that more or less an apt description of this "mash" you're referring to?...
Lol ... No, back then maybe some did, my mum didn't if anything she slightly undercooked them. Although swede takes a bit more siimmering than other root veg, it does need testing during cooking some take 20 minutes or so, others only 10. While still firm(ish) strain them, put them back in the pan on very low heat for a couple of minutes to remouve excess moisture then coursely mash (or bash) them with carrots and a little butter and salt and pepper. I mostly use swede in a stew. and it is impossible to make the famous cornish pasty without it. Literaly just beef, swede, onion and potato seasoned with lots of pepper in rough puff pastry. I'd be hesitant to mix carrots with 'bagas - not sure if I'd like it - although butter and seasoning is a must. The cornish pastry sounds wonderful but jeez - BOTH rutabagas and potatoes in the mix? I'm good with one or the other but both added would start to make my hips look like Mrs. G's...
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Post by WKDWZD on Oct 22, 2020 8:53:44 GMT -5
Lol ... No, back then maybe some did, my mum didn't if anything she slightly undercooked them. Although swede takes a bit more siimmering than other root veg, it does need testing during cooking some take 20 minutes or so, others only 10. While still firm(ish) strain them, put them back in the pan on very low heat for a couple of minutes to remouve excess moisture then coursely mash (or bash) them with carrots and a little butter and salt and pepper. I mostly use swede in a stew. and it is impossible to make the famous cornish pasty without it. Literaly just beef, swede, onion and potato seasoned with lots of pepper in rough puff pastry. I'd be hesitant to mix carrots with 'bagas - not sure if I'd like it - although butter and seasoning is a must. The cornish pastry sounds wonderful but jeez - BOTH rutabagas and potatoes in the mix? I'm good with one or the other but both added would start to make my hips look like Mrs. G's... If you're ever in England, particularly in Cornwall, try one, you'll be converted. Yes it's equal measures of onion, swede and potatoes, and the beef about twice the weight ie, my recipe for two very large pasties is: 200 gms of stewing beef chopped. 100 gms potato very small diced 100 grams swede very small diced 100 grams onion chopped Pepper (lots of it, and I mean lots ) Mix that lot together and place equally onto 2 dinner sized rounds of pastry, fold pastry over and crimp the edge. Bung in the oven Hot for 15 minutes, then moderate for an hour. If you make your own pastry, add some white pepper to the mix. Simples!
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Post by WKDWZD on Oct 19, 2021 16:52:20 GMT -5
We've been adventurous with our seasonings lately. Smoked salts, chipotle smoked red jalapeno seasoning, hot sauces...it's been a great way to add more complex flavors to plain-tasting food, especially sides. You've really got to try Brussels sprout ketchup.
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Post by zenwalk on Oct 22, 2021 12:17:46 GMT -5
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Post by Deleted on Oct 22, 2021 16:33:41 GMT -5
That’s a lot of information…about a french fry.
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Post by zenwalk on Oct 22, 2021 22:03:25 GMT -5
That’s a lot of information…about a french fry. Potatoes are complicated. Other vegetables have a lot of catch up (or ketchup) to do in comparison. A good tater is a magical thing. Attachments:
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Post by Deleted on Nov 5, 2021 16:37:42 GMT -5
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Post by WKDWZD on Nov 5, 2021 16:47:48 GMT -5
How many bottles of vodka would that make, I wonder.
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Post by Deleted on Nov 5, 2021 16:54:03 GMT -5
How many bottles of vodka would that make, I wonder. I don’t know, but I sure couldn’t cut into it. It looks like some kind of weird alien baby. I think he should just put it back where it was. 🥺
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Post by Deleted on Nov 6, 2021 5:56:04 GMT -5
It looks like a snuggling beaver.
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Post by zenwalk on Nov 6, 2021 13:43:45 GMT -5
Looks more like Doug the Pongy Manatee. Doug's a difficult potato: But Doug hasn’t proved an easy charge to look after. As the couple showed the potato off, it began drying out and losing weight. Mold started growing from its wounds. “He was getting a bit pongy,” said Colin, referring to the potato’s smell. So Colin cleaned up Doug as best he could and put the potato in the freezer, where it remains. But Colin may not be done with Doug yet. An amateur brewer, Colin said he’s keen to turn Doug into a nice drop of potato vodka.
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Post by msmaggie on Nov 9, 2021 11:43:27 GMT -5
That’s a lot of information…about a french fry. If you are feeding little people, a really decent frozen fry is Ora-Ida Crispy "Fast Food" fries. Actually palatable, bake in oven for about 10-15 minutes I think. This is my go to for au gratin potatoes. Skip the onion and I use russet potatoes usually. Mandoline is essential for getting uniform and really thin slices. I prefer Gruyere, more melty and flavor stands up. www.thekitchn.com/potatoes-au-gratin-22956029
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