Bringing back the food thread..

[ET2SN]

I looked for it but couldn't find it.

Anyway, Fall is coming to the Northern Hemisphere and its time to start thinking about something besides the grill.

Get yer beans on! :up:

https://www.youtube.com/watch?v=9wFMpNM9sCI

Cajun spices are good but sometimes you really need to find some Soul Food spices (aka: The I-tis) for your greens. :yeah: "Beef Bacon" sounds a lot like Tallow and sometimes nothing can replace Bacon like Bacon.

I need to find a good recipe for Hush Puppies. :D

[mapuc]

That's because we did not have a thread with the word food in it-Not before now.

Instead we have pizza-thread and other food related thread Which I right now can't remember the title of.

I know I had a national dish thread.

Edit
I found by searching a thread made by me, that we had a thread with the word food in the title
https://www.subsim.com/radioroom/showthread.php?t=251427

And then we had
Skybird's
https://www.subsim.com/radioroom/showthread.php?t=251618
End edit

Oh man does this dish look delicious or what


Markus

[Skybird]

I launched individual threads on


- steak: https://www.subsim.com/radioroom/showthread.php?t=193662&highlight=steak

- pommes frites, poutine, french fries: https://www.subsim.com/radioroom/showthread.php?t=229915

- Espresso: https://www.subsim.com/radioroom/showthread.php?t=192563&highlight=espresso

- pizza: https://www.subsim.com/radioroom/showthread.php?t=187623&page=16

- burger: https://www.subsim.com/radioroom/showthread.php?t=251618

And either a thread on baking bread, or bread recipes scattered across the existing threads.

[mapuc]

^ Here is your bread thread

https://www.subsim.com/radioroom/showthread.php?t=239965

Now lets take about food a thing we can't be without, not for long that is.

Markus

[Skybird]

Now lets take about food a thing we can't be without, not for long that is.


Oh, we can, we can be completely without any carbohydrates, and be healthier than we are with them. ;) What we would need instead as an energy provider, is good fat. In fact I have bread just once every 10-14 days now. I still like bvread, but I now feel better off without it. If I would not love the taste of bread so much, I would live completely without bread, thats absolutely no problem, and only have the occasional pizza dough and pasta.

But that belongs into the health thread.:D

[mapuc]

I meant in general and yes there are things we can live fine without.

Now that we talk about pizza dough and pasta

BT writes
(I felt it was the right place to post it)

Cuts 70 percent of production: 'It's a very, very serious situation'

Gas prices are very high at the moment.

And the consequences have been felt in the European fertiliser industry, where fertiliser producers have cut capacity by 70% overall.

"The fertilizer industry in Europe has just closed over 70 percent of production capacity. This is a very, very serious situation that is completely out of the realm of possibility. This is a much bigger reduction in capacity than a year ago," says Jacob Bagge Hansen.

He points out that the situation was already serious back in the autumn of 2021. But from here it has only accelerated.

Fertiliser prices have been high for a long time, and with no prospect of prices settling right now, the consequences may be that food production will have to be reduced.

The media report that some production can be saved by importing more ammonia from other parts of the world.

But that is not easy, as there are limits to how quickly ammonia production can be ramped up, and that would just send ammonia prices soaring instead. Moreover, far from all fertiliser plants are built to take ammonia.

Translated with www.DeepL.com/Translator (free version)



Markus

[Skybird]

My fault, Markus, you wrote "lets talk abotu FOOD, a thing we cant be without", by I received somehow "Lets talk about BREAD, a thing we cant be without".

Completely my own fault. Neurons on the loose....

[Skybird]

I looked for it but couldn't find it.

Anyway, Fall is coming to the Northern Hemisphere and its time to start thinking about something besides the grill.

Get yer beans on! :up:

https://www.youtube.com/watch?v=9wFMpNM9sCI

Cajun spices are good but sometimes you really need to find some Soul Food spices (aka: The I-tis) for your greens. :yeah: "Beef Bacon" sounds a lot like Tallow and sometimes nothing can replace Bacon like Bacon.

I need to find a good recipe for Hush Puppies. :D
I like green beans with savory and bacon, or beans in bacon coat, with potatoes and lamb in minty-minty :) peppermint sauce.


Lamb is a very healthy meat, becasue sheep normally are always held on trhe greass, are pastured. That means much less Omega-6 and more Omega 3, compared to animal meat and animal fats from feeding with corn, soy and the likes. - Thats GOOD! :yeah:

[mapuc]

If you remove the peppermint sauce then I would eat it.

Someone mentioned bacon
Have anyone of you tried this Bacon Explosion ?

Markus

[Skybird]

If you remove the peppermint sauce then I would eat it.

You want especially that sauce! :D People kill for it. :O:


https://i.postimg.cc/LXgBrK9x/IMG-2571.jpg (https://postimg.cc/tZyxxcV6)

[ET2SN]

Why is it that you two can always scatter one my threads with ONE post? :timeout:



:har:


Actually, I want to start messing around with a recipe for Hush Puppies. More like a variation, I want to start with a basic 50/50 mix of corn meal and corn flower with baking powder and some herbs and maybe some bacon crumbles thrown in.

The twist is that I want to borrow from the process of making Bagels and heat a pot of water to boiling while heating up some cooking oil. Once the water is boiling, I plan to add a tea spoon of salt and a table spoon of sugar to the water. For the batter, I want something a little stiffer than pan cake batter but not much thicker. :hmmm:

I plan to (tea) spoon the batter into the pot of water. It should sink and start to cook. When the dough is cooked enough to make the baking powder active, they should then float to the surface. After that, allow to dry off on some paper towel and chuck them into the hot oil and deep fry until golden brown.



:D

[em2nought]

Actually, I want to start messing around with a recipe for Hush Puppies.

Sweet jalapeno hush puppies would be interesting, I know that's the way I like my cornbread so...

Sweet Thai Chili would make for some interesting hush puppies too. :hmmm:

[Jimbuna]

Curry is KING

[Commander Wallace]

Actually, ET2SN, the Hush puppies recipe isn't too hard. Try this on for size.

Ingredients




1⁄4 cup milk (https://www.food.com/about/milk-360)
1 egg (https://www.food.com/about/egg-142)
1⁄2 cup cornmeal (https://www.food.com/about/cornmeal-59)
1⁄4 cup flour (https://www.food.com/about/flour-64)
1 teaspoon baking powder (https://www.food.com/about/baking-powder-6)
1 teaspoon garlic salt
1 teaspoon onion powder (https://www.food.com/about/onion-powder-502)


Directions

Combine dry ingredients.

Add egg and milk.
Stir well.
Should be the consistency of bread batter.
If too thin add more corn meal or flour.
Drop by teaspoonful into hot grease.
Cook until brown.

I hope this helps. I get the feeling you already know this recipe and working on variations of it.


~ Enjoy ~

[Skybird]

Why is it that you two can always scatter one my threads with ONE post? :timeout:
:har:
20+ years of practice make mastery! :D

[mapuc]

I'm from Europe we measure in Milliliter or deciliter.

How many milliliter is 1/4 cup ??

1/2 Cup ?

Markus

[Skybird]

Actually, ET2SN, the Hush puppies recipe isn't too hard. Try this on for size.

Ingredients




1⁄4 cup milk (https://www.food.com/about/milk-360)
1 egg (https://www.food.com/about/egg-142)
1⁄2 cup cornmeal (https://www.food.com/about/cornmeal-59)
1⁄4 cup flour (https://www.food.com/about/flour-64)
1 teaspoon baking powder (https://www.food.com/about/baking-powder-6)
1 teaspoon garlic salt
1 teaspoon onion powder (https://www.food.com/about/onion-powder-502)


Directions

Combine dry ingredients.

Add egg and milk.
Stir well.
Should be the consistency of bread batter.
If too thin add more corn meal or flour.
Drop by teaspoonful into hot grease.
Cook until brown.

I hope this helps. I get the feeling you already know this recipe and working on variations of it.


~ Enjoy ~


Hush puppies are new to me, but this video helped me to get an idea what it is about. She takes bottermilk, cayenne pepper instead of garlic, the rest is pretty much like what you say. Persoanlly, i would take coconut oil, not seed oil. (If heated, coconut oil does not taste or smell of coconut, but is neutral). In the end she says that in the US these are often served to fish. True?


https://www.youtube.com/watch?v=gMkGWt_cBM0

[Commander Wallace]

Hush puppies are new to me, but this video helped me to get an idea what it is about. She takes bottermilk, cayenne pepper instead of garlic, the rest is pretty much like what you say. Persoanlly, i would take coconut oil, not seed oil. (If heated, coconut oil does not taste or smell of coconut, but is neutral). In the end she says that in the US these are often served to fish. True?




You are very right, Sky. A restaurant chain in the U.S called Long John Silvers served Hush puppies with deep fried Cod fillets and French Fries and also cole slaw. They were awesome. I used to go to a Long John's Silvers around the Tampa Florida area when I was around. I get the feeling many here in Subsim know how to cook. :up:


By the way, Sky. ET2SN is right. I haven't decided yet if you are a trouble maker here or just a party looking for a place to happen. :haha:

[Skybird]

By the way, Sky. ET2SN is right. I haven't decided yet if you are a trouble maker here or just a party looking for a place to happen. :haha:
Oh, I can cook party food in two ways, depending on whether the guests are desired to come again, or not. Maybe that helps you to make a final decision on me. :D

[mapuc]

(Sitting here laughing silently)

Tried to find a Danish version of this Hushpuppy the closest I came where you boil the dough in oil was Our Berliner Pfannkuchen

Markus

[Commander Wallace]

Oh, I can cook party food in two ways, depending on whether the guests are desired to come again, or not. Maybe that helps you to make a final decision on me. :D


Everybody can bring joy into your life. Some when they visit and others when they eventually leave. :yep::haha:

[ET2SN]

I hope this helps. I get the feeling you already know this recipe and working on variations of it.


~ Enjoy ~

Yeah, what I'm kicking around is a variation of the basic cooking process rather than changing the ingredients. :yep:

I'm thinking of something like a deep fried dumpling but made with corn meal. :)

Real home made hushpuppies, even if fried in lard, tend to be really good but very dry and "abrasive".

And yeah, I started cooking when I was 9 years old and my parents owned a large restaurant in the Poconos of Pa. :yep:

BTW, they are traditionally served with deep fried catfish. :Kaleun_Salivating:

And, Sky and Marcus can derail my threads as they see fit, its all good. :D:Kaleun_Cheers:

[ET2SN]

Well, son of a ...

https://www.youtube.com/watch?v=KQflh3xr_rk

I'm starting to not like this guy. He's trying to steal my ideas. :Kaleun_Mad:

Oh, with cornbread or puppies, forget the onion powder. Fine chopped green onion tops, or fine chopped Leeks or Ramps (if you can find them). :yeah:

[ET2SN]

Another cold(er) weather food idea. :yeah:

https://www.youtube.com/watch?v=EpP6VTPZebM


The basic sauce would also work well with a white/veggie lasagna. :Kaleun_Cheers:

[mapuc]

drool

[Jimbuna]

https://www.youtube.com/watch?v=W_AAKyVGwMs

[ET2SN]

I'm from Europe we measure in Milliliter or deciliter.

How many milliliter is 1/4 cup ??

1/2 Cup ?

Markus

We're more advanced in the US. Our measuring cups have Imperial and Metric divisions. :O::yep:

1/4 cup= 75mL = 2 Oz
1/2 cup= 125 mL = 4 Oz

[mapuc]

We're more advanced in the US. Our measuring cups have Imperial and Metric divisions. :O::yep:

1/4 cup= 75mL = 2 Oz
1/2 cup= 125 mL = 4 Oz

Thank you and we use the metric system here too.

Markus

[ET2SN]

https://www.youtube.com/watch?v=uknXnHZ1VVQ



:D

Obviously, make sure you sterilize your containers and lids prior to use. A boiling water bath or, even better, a pressure cooker set up as a pressure steamer works best.

[ET2SN]

OK, he's back on my good side: :D

https://www.youtube.com/watch?v=DxKqeC_6aBk

Notice the secret to red beans and rice, he pulls out about 1/4 to 1/2 cup of beans and mashes them, then back into the pot to thicken the gravy.

If you've never tried Andouille sausage, its very, very heavy. Think Kielbasa only more dense. A little goes a long way. :up: One day I want to try this using a less dense Veal sausage.

If you don't have the time, you can always reach for a box of Zatarain's. :yeah:


https://www.foodservicedirect.com/media/catalog/product/1/0/10071429095653.jpg?width=1200&height=1200&quality=85&fit=bounds

Zatarain's is basically perfect as it is, easily as good as the RBR you can order at Popeye's Fried Chicken. One box plus half an hour equals Dinner. At most, I'll add some shakes of traditional Tabasco or Frank's Red Hot to the water just prior to cooking. Another variation is to add chicken stock or broth before the beans get fully cooked to make a hearty soup. :yeah:
Don't get hung up on how thick or thin this stuff needs to be, its ALL good.

:Kaleun_Cheers:

[em2nought]

Red Lobster should try making cheddar bay hush puppies. :hmmm:


Pearl barley is a great ingredient to add into lots of dishes. It's cheap, filling, good for you, and I like it so it must be good. :up:

[Skybird]

Ramen is considered street food, and street food is considered to be cheap, with mediocre ingredients. But now look how much high quality ingredients they use for their broth!


https://www.youtube.com/watch?v=GAEko43BLRM

[em2nought]

Ramen is considered street food, and street food is considered to be cheap, with mediocre ingredients. But now look how much high quality ingredients they use for their broth!


https://www.youtube.com/watch?v=GAEko43BLRM

From my experience Asians are darn serious about their food. I tried to get my friends to substitute shredded broccoli for papaya, but they'd rather dish out $10 for a papaya.

[Rockstar]

Looking for a new Turkey brine recipe.

Last several years I’ve been using white sugar, light brown sugar, honey, apple juice, kosher salt and water. Letting the bird brine around an hour per pound but not going past 12 hours regardless of weight.

Anyone have a tried and proven method they like?

Forgot, I use Lawry’s Montreal poultry seasoning for an outside rub.

[ET2SN]

Its ironic, I'm a good cook but I HATE leftovers. I usually slow roast a boneless skinless chicken breast for Thanksgiving but this year I feel like taking a gamble:

https://www.hormel.com/getattachment/1d4cfcb7-c0d6-4d0f-879d-f6c7cbd317b6/HORMEL-SQUARE-TABLE-Turkey-Breast-and-Gravy.aspx

The comments on Hormel's web site are a hoot:

EVEN THE CAT WOULN'T EAT IT...
Submitted 7 years ago

By gracesmomkaty

From Fort Gibson, OK, USA

I recently had surgery and couldn't go to our family Thanksgiving, so a relative bought this so I could pop it in the microwave. THERE WAS NO RESEMBLANCE BETWEEN THIS AND REAL TURKEY AND GRAVY. It was a pitiful substitute for food with no flavor and AN INCREDIBLE AMOUNT OF SODIUM. I do occasionally eat microwave dinners, so my expectations were not exactly high, but this was JUST AWFUL. EVEN THE CAT WOULDN'T EAT IT.

No, I would not recommend to a friend



.. so I'm guessing its a good idea to thaw out another chicken breast, just in case, or invest in two bottles of wine. :har:

[Rockstar]

Its ironic, I'm a good cook but I HATE leftovers. I usually slow roast a boneless skinless chicken breast for Thanksgiving but this year I feel like taking a gamble:

https://www.hormel.com/getattachment/1d4cfcb7-c0d6-4d0f-879d-f6c7cbd317b6/HORMEL-SQUARE-TABLE-Turkey-Breast-and-Gravy.aspx

The comments on Hormel's web site are a hoot:



.. so I'm guessing its a good idea to thaw out another chicken breast, just in case, or invest in two bottles of wine. :har:

No leftovers?! Egads man, that’s the best part of the day after Thanksgiving. Turkey, cranberry, & stuffing sandwiches. Mmmm :up: Cook ya up a couple of boneless Turkey boobs this time instead of chicken boobs. You won’t regret it. :yeah:

Meh, do what makes ya happy :yep:

[ET2SN]

Cook ya up a couple of boneless Turkey boobs this time instead of chicken boobs. You won’t regret it. :yeah:

Meh, do what makes ya happy :yep:

Come out to Iowa and I DARE you to repeat that. :haha:

"Just turkey breasts, what are ya going to do for drumsticks?" :o

Believe me, out here- if you go to the store and ask for Lox, they point you towards the hardware store. :yeah:

I tend to make up for it with the sides. :D

- Cornbread (home made) stuffing.

- The regular veggies. I may or may not do candied yams this year. :hmmm:

- Canned cranberry goop is just gross. :nope: I'd like to make some cranberry compote IF I can find the cranberries. :o

-Punkin' Pie. I swear I'm not making this up. Its Nov. freakin' 20th and there AIN'T any in the stores, just like last month.. :o

- This is why I always plan to buy some wine. :Kaleun_Cheers:

[ET2SN]

BTW, I may as well share this story from back when I was a kid. :)

I've mentioned it before, my parents owned and operated a fairly successful restaurant in Pennsylvania during the 1960's and 1970's. It was located roughly half-way between Scranton and the Borsht Belt of N.Y. state.

Part of the reason for the success was that my folks wanted to run a Seafood restaurant and it was a novelty for that part of the country.

They figured out early on that people would hesitate to try new stuff that lived in salt water and may have had a shell. So, they would run "dinner specials" to expand people's palettes, as it were. In other words, the locals knew lobsters were really good, they just never tried them.

So, one fine evening I'm working in the kitchen and bussing tables. One of our waitresses, Ruth Ann, comes in the kitchen and starts laughing- hard.
My Mom says, "What? What's going on?". Ruth Ann whispers to my Mom and starts laughing again. At this point, I should mention that we were running a special "all you can eat" featuring shrimp. All you can eat and different courses with different kinds of shrimp dinners. :yeah:

Eventually, a large family finishes their dinner and pays their check to my Mom. Now, my Mom had a hard time suppressing laughter. The father from the party is paying his bill and he says, "That was a fabulous dinner but the shrimp were a little tough". My Mom was loosing it, fast, and her face was red and a tear or two may have run down her cheek. "Oh, no, no, no, no. We really liked them, don't get upset!" and he even paid a handsome tip.

I come out to clear the table after they left and finally figured out what the fuss was all about. All of those plates and there wasn't a single shrimp tail within three tables from where they sat. :o

Ruth Ann, the waitress, watched them all night. Chewing, and chewing, and chewing.......


:har: