REAL WORLD EVENT DISCUSSIONS

The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Tuesday, June 28, 2022 19:41
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Saturday, December 19, 2020 5:53 PM

SIGNYM

I believe in solving problems, not sharing them.


Well, there are two mushroom recipes in the Moosewood cookbook, and neither one sound like what I remember. But I believe this is the one that I had

Mushroom Bisque
6 T butter
1.5 c onions, chopped coarsely
2 t salt

1 stalk celery, chopped coarsely
3 fist-sized potatoes, sliced thinly
1.5 lb fresh mushrooms, chopped coarsely
1.5 c stock or water
1/4 t thyme
3 c scalded milk
0.5 pint (1 c) heavy cream
2-3 T dry sherry
1-2 T tamari
fresh black pepper
fresh-cut chives or scallions

Begin cooking the onion in butter with 1 t salt until translucent. (I would prolly cut the salt in half or leave it out altogether.)

Add potatoes and celery, over low heat, mixing well to coat ingredient with butter. After several minutes, add mushrooms, water, and remaining salt. Cover and cook over medium heat, 15 minutes. Cool to room temperature, and puree mushroom-vegetable mixture until absolutely smooth.

Return to a double boiler or waffle-heat abosorbing pad. Heat very slowly with utmost care as you wisk in the scalded milk, cream, sherry, and tamari. Heat only until hot enough to serve otherwise it will curdle.

Serve immediately topped with freshly-chopped chives and freshly-grated black pepper.


-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Saturday, December 19, 2020 6:00 PM

SIGNYM

I believe in solving problems, not sharing them.


Mushroom barley

1/2 raw pearled barley
6.5 cups stock or water
0.5-1 t salt
3-4 T tamari
3-4 T dry sherry
3 T butter
2 cloves minced garlic
1 heaping cup chopped onion
1 lb fresh mushrooms, sliced
freshly-ground black pepper

Cook barley in 1.5 c stock or water until tender, right in the soup kettle. Add remaining stock or water and tamari and sherry.

Sautee onions and garlic in butter. When softened, add mushrooms and 0.5 t salt. When all is tender, add to barley, being sure to include any liquid in the sautee pan. (I would prolly save the sherry to deglaze the sautee pan)

Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat, and taste to correct seasoning.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Saturday, December 19, 2020 6:14 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Hey THANKS Signy!

I think if it was mushroom-barley soup you had, you would have remembered the texture of the barley.

I appreciate the recipes. I was thinking in the direction of a potato-mushroom soup anyway, and I think the tamari might boost the mushroom flavor (to make up for the lackluster US mushroom flavor), since they're both noted for their umami.

The mushroom-potato soup doesn't sound particularly freezer-reheat friendly, but that's the cream, which I could skip.

Many thanks!! again.


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Saturday, December 19, 2020 6:32 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



A casserole (French: diminutive of casse, from ProvenƧal cassa 'pan') is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it.

Casserole definition is - a dish in which food may be baked and served.



So casserole is a general term, kind of like "stew".

My impression is that here it means a mixture of ingredients dry oven-baked in a baking dish to make a one-dish meal.

(Dry-baked means as opposed to a soup, a stew, or a braise, with decreasing liquid in that order, and slightly different ingredient prep and cooking time and temp.)

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Friday, December 25, 2020 8:21 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
Quote:

A casserole (French: diminutive of casse, from ProvenƧal cassa 'pan') is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it.

Casserole definition is - a dish in which food may be baked and served.

So casserole is a general term, kind of like "stew".

My impression is that here it means a mixture of ingredients dry oven-baked in a baking dish to make a one-dish meal.

(Dry-baked means as opposed to a soup, a stew, or a braise, with decreasing liquid in that order, and slightly different ingredient prep and cooking time and temp.)

The local meaning seems to mean something which includes cheese. I recall that some green bean casseroles included cheese.
Tuna casserole seems overloaded with vcheese.

I am no fan of hash browns, but when I tried hash brown casserole, it tasted suspiciously like scalloped potatoes. Only with stringey potatoes instead of slices. So if you find a recipe and it ends up tasting like scalloped potatoes, consider it a success.



Other local casseroles seem to have macaroni, kidney beans, and excessive grease. Oriental casserole is the worst, and meatloaf or spaghetti casseroles are better but not as good as the basic recipes.

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Saturday, December 26, 2020 12:33 PM

JEWELSTAITEFAN


Quote:

Originally posted by SIGNYM:
Well, there are two mushroom recipes in the Moosewood cookbook, and neither one sound like what I remember. But I believe this is the one that I had

Mushroom Bisque
6 T butter
1.5 c onions, chopped coarsely
2 t salt

1 stalk celery, chopped coarsely
3 fist-sized potatoes, sliced thinly
1.5 lb fresh mushrooms, chopped coarsely
1.5 c stock or water
1/4 t thyme
3 c scalded milk
0.5 pint (1 c) heavy cream
2-3 T dry sherry
1-2 T tamari
fresh black pepper
fresh-cut chives or scallions

Begin cooking the onion in butter with 1 t salt until translucent. (I would prolly cut the salt in half or leave it out altogether.)

Add potatoes and celery, over low heat, mixing well to coat ingredient with butter. After several minutes, add mushrooms, water, and remaining salt. Cover and cook over medium heat, 15 minutes. Cool to room temperature, and puree mushroom-vegetable mixture until absolutely smooth.

Return to a double boiler or waffle-heat abosorbing pad. Heat very slowly with utmost care as you wisk in the scalded milk, cream, sherry, and tamari. Heat only until hot enough to serve otherwise it will curdle.

Serve immediately topped with freshly-chopped chives and freshly-grated black pepper.


-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

Days before you posted this, I had some mushroom bisque at a restaurant. It seemed a thick gravy with a bit of mushroom flavor. after other food arrived and it cooled, it only tasted like salt.
I am not certain what it was supposed to taste like.

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Saturday, December 26, 2020 7:31 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



I've wondered about 'cream of' soups before! That maybe they were thinned-out white gravy with bits of stuff added to them.


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Friday, January 1, 2021 11:36 PM

BRENDA


Not a recipe but the lamb chops I got for my New Years dinner were really tasty.

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Saturday, January 2, 2021 5:16 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Grilled, broiled, or pan fried? I can just imagine them!


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Saturday, January 2, 2021 6:17 PM

BRENDA


Pan fried Kiki with just a little salt and pepper.

The package had 4 in it, so I have 2 more for tonight that will get the same treatment.

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Saturday, January 2, 2021 6:22 PM

BRENDA


I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?

Peanuts are heavy enough by themselves there is no need to pad the product.

I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.

So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.

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Saturday, January 2, 2021 6:31 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:

Originally posted by Brenda:
Pan fried Kiki with just a little salt and pepper.

The package had 4 in it, so I have 2 more for tonight that will get the same treatment.


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Saturday, January 2, 2021 6:37 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



I'm not sure if they're adding tree nuts to the peanut butter, or if the peanuts are now being processed on the same equipment as tree nuts, so they added the 'tree nut' caution for people with severe allergies ...? And of course they'd have to add a peanut caution on their other nut butter products like almond butter - contains peanuts.

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Saturday, January 2, 2021 7:43 PM

BRENDA


Quote:

Originally posted by 1KIKI:

I'm not sure if they're adding tree nuts to the peanut butter, or if the peanuts are now being processed on the same equipment as tree nuts, so they added the 'tree nut' caution for people with severe allergies ...? And of course they'd have to add a peanut caution on their other nut butter products like almond butter - contains peanuts.



I hadn't thought about that. Silly me. I should have.

Oh, I know products have warnings on them about tree nuts and peanuts for people with those allergies. I was looking at package of cookies today and they had a list of things that aren't in the cookies. I could actually eat these if I wanted too. As they contain no milk or eggs.

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Saturday, January 2, 2021 7:52 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



HOORAY!!!!!

\/

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Saturday, January 2, 2021 11:30 PM

BRENDA


Yup. There two brands from 2 different companies. So either of these cookies is safe for me as neither cookie has eggs or milk in them. They cost a little more than your average cookie but that is because they are catering to a "specialty market". And if I remember correctly they are both locally produced. They are small packages, so really it wouldn't take me long to eat them.

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Saturday, January 2, 2021 11:31 PM

BRENDA


Last 2 lamb chops were just as delicious as the first two.

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Sunday, January 24, 2021 5:46 PM

BRENDA


Discovered that too much pepper and garlic give me gas now.

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Sunday, January 24, 2021 6:01 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



If I haven't mentioned it earlier, after 3 small-scale attempts using different proportions and ingredients, I've kind of given up on my curry-flavored filled garbanzo-bean flour biscuits as a meal, or until I figure out what to do differently. They taste really nice, but the texture isn't what I want it to be.

My next recipe to try out is a potato, onion, green bell pepper, chicken, and mozzarella frittata. For 12 servings ... 2 pounds each of the vegetables, 18 eggs 'blendered' with a 15oz tub of ricotta (I've found out over the years that plain whipped eggs keep tightening up if you freeze them, getting harder and rubberier and squeezing out their water, but whipping them with ricotta keeps them lighter and fluffier), 3 pounds chicken cut into small pieces and baked, a pound of grated mozzarella, plus fennel seed herb and red pepper flakes.

It's supposed to be like the Italian dish made of hot Italian sausage, potatoes, onions, and green bell peppers.


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Wednesday, February 3, 2021 7:48 PM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?

Peanuts are heavy enough by themselves there is no need to pad the product.

I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.

So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.

Have you tried PB2 yet?
It is crushed peanuts, to the point of powder. You only add water to make peanut butter.
I have seen you can order it online or by phone.

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Wednesday, February 3, 2021 8:46 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


This is REALLY tasty!
Quote:

Originally posted by 1KIKI:

If I haven't mentioned it earlier, after 3 small-scale attempts using different proportions and ingredients, I've kind of given up on my curry-flavored filled garbanzo-bean flour biscuits as a meal, or until I figure out what to do differently. They taste really nice, but the texture isn't what I want it to be.

My next recipe to try out is a potato, onion, green bell pepper, chicken, and mozzarella frittata. For 12 servings ... 2 pounds each of the vegetables, 18 eggs 'blendered' with a 15oz tub of ricotta (I've found out over the years that plain whipped eggs keep tightening up if you freeze them, getting harder and rubberier and squeezing out their water, but whipping them with ricotta keeps them lighter and fluffier), 3 pounds chicken cut into small pieces and baked, a pound of grated mozzarella, plus fennel seed herb and red pepper flakes.

It's supposed to be like the Italian dish made of hot Italian sausage, potatoes, onions, and green bell peppers.



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Wednesday, February 3, 2021 8:49 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Something I found out recently ... which I've seen on TV and just tried ... adding a small amount (about 2T to one quart) of REAL Parmesan (imported from Italy) to soup. It adds an unbelievable amount of umami.


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Wednesday, February 3, 2021 11:44 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?

Peanuts are heavy enough by themselves there is no need to pad the product.

I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.

So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.

Have you tried PB2 yet?
It is crushed peanuts, to the point of powder. You only add water to make peanut butter.
I have seen you can order it online or by phone.



It is sold in a local grocery store and just no. That is a terrible thing to do to a peanut.

I am now just limiting how much I eat of true peanut butter.

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Friday, February 5, 2021 10:37 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



If I may do a Homer Simpson ...


MMMMMMMMMMMMMMmmmmmmmmmmmmmmmm ... ... peeeeeeeeeeeeeeeeeeeeeeeeeeeaunt buuutterrrrrrrrrrrrrrr ... ... ... ...


It's been a while since I had peanut butter in the house. Maybe I'll pick some up next shopping trip.

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Friday, February 5, 2021 10:46 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



So I made the minestrone with the fennel bulb, tomato, and beets (among other things). I've had it before - cooked by someone else, and it was a tasty combination. But this is the second time I made it and ... even though I upped the fresh fennel bulb from 1 to 2 pounds ... and maybe it's just my poor sense of smell/ taste (a lifetime problem, along with sore throats, ear infections, asthma, and allergies - THANKS! Neanderthals) ... but I really couldn't taste the fennel.

So I'm giving up on fresh fennel bulb and next time just going with fennel seed. And I couldn't really taste the beets over the tomatoes. So next time I'm going with just 2 pounds of tomatoes instead of 3, and 2 pounds of beets instead of 1. And see how that goes.

For whatever reason this time around, the beef was really, really 'beefy'. It wasn't the brand I usually get, which hasn't been available in the store for a few weeks, it was an alternate brand. But that alternate brand usually has the problem of being somewhat tasteless. Despite the fact that I roasted the beef at a high temp ahead of time like I often do, to give it that nice grilled flavor, it just wasn't very tasty, and way too 'beefy'.

Well, one things I learned early when I started cooking, if you cook with fresh ingredients, you're often at the mercy of their quality.

When I first started cooking, rather late in life, so that I would eat vegetables, I often made chili con carne. For the first 6 or 7 years the jalapeƱos were extremely spicy. One or 2 per batch was enough to get a good kick. And then something happened. For many, many years after that they were extremely mild. I'd have to put in 6 to 8 and really cut back on the bell peppers just to 'up' the heat a bit. And it never mattered which store I went to.

But now they're going back to being a bit more spicy.

And I've noticed over the years the onions have gone from being thoroughly hardened to being very watery, bland, and easy to bruise and get moldy. And it doesn't matter which store I go to.

I guess that's why chefs at high end restaurants cruise the wholesalers and farmers markets early and often, to get the best stuff, and then adjust their menus accordingly.

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Friday, February 5, 2021 11:30 PM

BRENDA


Quote:

Originally posted by 1KIKI:

If I may do a Homer Simpson ...


MMMMMMMMMMMMMMmmmmmmmmmmmmmmmm ... ... peeeeeeeeeeeeeeeeeeeeeeeeeeeaunt buuutterrrrrrrrrrrrrrr ... ... ... ...


It's been a while since I had peanut butter in the house. Maybe I'll pick some up next shopping trip.



I always have a jar of peanut butter in my place. Good on a piece of bread to help my blood sugar stay stable.

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Friday, February 5, 2021 11:34 PM

6IXSTRINGJACK


I eat way too much peanut butter. Been a staple of my diet since childhood.


--------------------------------------------------

A government is a body of people usually, notably, governed by Mark Zuckerborg and Slack Dorsey.

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Saturday, February 6, 2021 4:09 PM

BRENDA


Quote:

Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.


--------------------------------------------------

A government is a body of people usually, notably, governed by Mark Zuckerborg and Slack Dorsey.




Ditto here Jack. My dad used to call it, "Stick to your ribs food".

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Wednesday, February 24, 2021 9:32 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



So, this next recipe is coming out SO well I just HAD to share it!


chicken fajitas

I'm leaving out most amounts because I make 12 portions, and you may want different ratios of things than I have anyway.

keep the chicken, onions, and bell peppers separate since you'll be cooking them separately

chicken thighs - boneless, skinless, cut into strips

onions (adds sweetness and onion flavor to the recipe) - quartered top to bottom, cut into strips crosswise

green bell peppers (adds grassy vegetal flavors) - quartered top to bottom, cut into strips crosswise

yellow and orange bell peppers (adds mildly sweet and fresh vegetal flavors) - quartered top to bottom, cut into strips crosswise

red bell peppers (adds complex and rich vegetal flavors) - quartered top to bottom, cut into strips crosswise

fajita mix - ratios 2@ chili powder mix 1@ sweet or smoked paprika, ground cumin, garlic powder, dried oregano, onion powder (to taste/ optional)@ cayenne
But my chili powder mix was exceptionally spicy to me even though I'm very tolerant of spicy foods, so I omitted the cayenne and cut the chili powder in half.

salt (my experience is that spicy food of any cuisine needs salt to taste ok, so it's the one exception I make to using salt in my cooking. Depending on your preferences, you may end up using very little, like I do.)

neutral oil (lard might work I haven't tried it)

sheet pan

oven preheated to 350F

in batches, separately toss the onion slices, bell pepper slices, and chicken slices each with oil, salt, and fajita mix

since they have different cooking times, cook each item on a sheet pan till done (30 min - 60 min+stirring depending on ingredient and how fully loaded the sheet pan is)

mix together at the end after cooking

since I think the corn tortillas from the store are abysmal, I serve this over sliced steamed polenta pieces

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Tuesday, March 23, 2021 3:40 PM

JEWELSTAITEFAN


I have been adding an Index to the OP.

So if you find errors, omissions, let me know.

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Tuesday, March 23, 2021 5:31 PM

BRENDA


Not a recipe but I found a nut milk that I can tolerate.

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Tuesday, March 23, 2021 5:41 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Cool!

Is it a type of nut that's more tolerable to you, or a brand that works better? And ... if you don't mind sharing ... what is it?

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Tuesday, March 23, 2021 5:46 PM

BRENDA


Quote:

Originally posted by 1KIKI:

Cool!

Is it a type of nut that's more tolerable to you, or a brand that works better? And ... if you don't mind sharing ... what is it?



It's got nothing to do with the nuts themselves Kiki. It's the fact that all these types of products have an additive in them that makes me feel sick. I've mentioned the additive before and it is Vitamin A Palmitate.

The "milk" is called Almond Breeze.

Last thing I was using as milk alternative was coconut but it doesn't taste of anything to me and it is very watery. So I stopped using it.

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Tuesday, March 23, 2021 5:51 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Coconut water is definitely watery! And coconut milk is coconuts pureed and strained, and it's like heavy, heavy cream. FWIW I do use coconut water as the liquid portion of my smoothies, because the kind I get has a lot of potassium.

I forgot about the vitamin A palmitate!

I'm glad you found something you can use.

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Tuesday, March 23, 2021 6:25 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Oh, in terms of coconut products other than fresh or dried, sweetened of unsweetened coconut meat (flakes, shreds etc), what I know of, there's:

coconut 'water', which is the water from inside coconuts

coconut 'milk', which is made when the liquids (oils and water) are pressed and strained out of ground up/ pureed coconut

coconut 'butter' which often isn't called that, but is the equivalent of peanut butter, where the coconut is ground into a paste. (I've just discovered this one, and intend to use it in my next coconut curry attempt.)

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Tuesday, March 23, 2021 7:43 PM

BRENDA


Quote:

Originally posted by 1KIKI:

Coconut water is definitely watery! And coconut milk is coconuts pureed and strained, and it's like heavy, heavy cream. FWIW I do use coconut water as the liquid portion of my smoothies, because the kind I get has a lot of potassium.

I forgot about the vitamin A palmitate!

I'm glad you found something you can use.



I think it was coconut milk but either way it was too watery and to me had no taste what so ever.

Yeah, that additive is why I read a lot of labels, especially when it comes to milk alternatives.

So, am I kiki. So am I.

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Wednesday, March 24, 2021 1:06 PM

SIGNYM

I believe in solving problems, not sharing them.


Coconut milk is definitely thick and creamy. When I make curry, I use "light" organic coconut milk, and even then I have to shake the can otherwise there's a 2" layer of thick liquid on top.

They often put stabilizers in creamy products to keep the oil and water from separating.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

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Monday, March 29, 2021 3:01 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
I picked it up this time around!

How did you like your real ketchup, without HFCS? Could you taste the difference?

I have no idea why good restaurants don't serve this exclusively, or optionally - it makes their food taste better than any competitor, so they should get repeat business.

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Monday, March 29, 2021 4:38 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Very tasty!


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Wednesday, March 31, 2021 8:51 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
You and a lot of people. Fruitcake just doesn't get no respect.

There used to be a lot of jokes that went around about it, but now I only remember one.

Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.

I don't see where I ever responded to this.

As a kid, I didn't enjoy fruitcake, largely due to their high density, hardness, dehydrated varieties. My dad enjoyed fruitcake, so we got them as gifts during the season from those who could make them, and I doubt they were ever re-gifted from our household.
I knew what they were, and even thin slices could be held/eaten like a cracker.

But then around 15 years ago, I found a lady who made and sold her own, out of the back of a hair salon.
Between $35 and $40 per "cake" or loaf - a large loaf. I enjoyed and regularly bought her Rum, Brandy, Amaretto, and another flavor versions. They were heavy, but not dense, and you might get high from a whiff after unwrapping. They were fluffy, needed a really thick slice to handle like a cracker, pretzel, or pizza slice. I liked cutting thinner slices, and ate them like a pancake or waffle, on a plate or saucer.

When I learned that my dad had actually enjoyed fruitcake, this solved my gift selection for whenever I visited home. He and mom said they liked these better than the ones we got when I was a kid. But mom didn't get as big of portions as dad.

These versions were about 5-6 inches wide, 6-8 inches tall, 12 inches long, and had LOTS of fruit (maybe mostly cherries), and a moderate amount of nuts.

For comparison, I do also greatly enjoy banana bread, lemon bread (likely pound cake flavored lemon), squash bread (and pumpkin), other fruit breads.

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Wednesday, March 31, 2021 9:47 PM

SIGNYM

I believe in solving problems, not sharing them.


Quote:

Originally posted by 1KIKI:

So, this next recipe is coming out SO well I just HAD to share it!


chicken fajitas

I'm leaving out most amounts because I make 12 portions, and you may want different ratios of things than I have anyway.

keep the chicken, onions, and bell peppers separate since you'll be cooking them separately

chicken thighs - boneless, skinless, cut into strips

onions (adds sweetness and onion flavor to the recipe) - quartered top to bottom, cut into strips crosswise

green bell peppers (adds grassy vegetal flavors) - quartered top to bottom, cut into strips crosswise

yellow and orange bell peppers (adds mildly sweet and fresh vegetal flavors) - quartered top to bottom, cut into strips crosswise

red bell peppers (adds complex and rich vegetal flavors) - quartered top to bottom, cut into strips crosswise

fajita mix - ratios 2@ chili powder mix 1@ sweet or smoked paprika, ground cumin, garlic powder, dried oregano, onion powder (to taste/ optional)@ cayenne
But my chili powder mix was exceptionally spicy to me even though I'm very tolerant of spicy foods, so I omitted the cayenne and cut the chili powder in half.

salt (my experience is that spicy food of any cuisine needs salt to taste ok, so it's the one exception I make to using salt in my cooking. Depending on your preferences, you may end up using very little, like I do.)

neutral oil (lard might work I haven't tried it)

sheet pan

oven preheated to 350F

in batches, separately toss the onion slices, bell pepper slices, and chicken slices each with oil, salt, and fajita mix

since they have different cooking times, cook each item on a sheet pan till done (30 min - 60 min+stirring depending on ingredient and how fully loaded the sheet pan is)

mix together at the end after cooking

since I think the corn tortillas from the store are abysmal, I serve this over sliced steamed polenta pieces

Sounds yummy! I'm going to give it a try.

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

THUGR posts about Putin so much, he must be in love.

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Wednesday, March 31, 2021 10:11 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
I used to grow the family vegetable garden. And of all the vegetables and herbs I grew - tomatoes, lettuce, beans, squash, cucumbers, parsley, dill weed (and it IS a weed, you can barely get rid of it!) and so on - the only one *I* liked was the green beans, though everyone else liked the other stuff. Oh btw, you can make a killer marmalade out of tomatoes, but I'm not sure that counts.

I've never made green bean casserole myself. But I've had it at other people's homes. And they used canned (generally French cut) green beans, with the casserole cooked to death.

I too am not a fan of French cut, and I prefer frozen b/c I find canned green beans to be mushy and watery - and THEN, as if that wasn't enough - they've been way overcooked in the casseroles that I've had. And yet, the various people I know who make their casseroles make them that way year after year, and people eat them and go for seconds until they're all gone.

And I just wonder why.

But it sounds like your green bean casseroles aren't like the green bean casseroles I've had. So ... NEVERmind! I think I asked the wrong person!

I think you should try to bake one the way I described, and see if you like it.
Not hard to do, and not expensive.
Use larger proportion of green beans than recipe called for, and crispy onions also. don't add water to the soup - I think it calls for milk, so use whole milk or whipping cream. Fold or fluff halfway through baking. If using bacon, drain off the grease before adding to the casserole.

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Wednesday, March 31, 2021 10:30 PM

JEWELSTAITEFAN


Quote:

Originally posted by JEWELSTAITEFAN:
I have been adding an Index to the OP.

So if you find errors, omissions, let me know.

I think I'm caught up now.

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Wednesday, March 31, 2021 10:42 PM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
Quote:

Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.

Ditto here Jack. My dad used to call it, "Stick to your ribs food".

I had thought I responded to this topic.

Who has tried, or enjoyed Grilled Peanut Butter Sandwiches?
Same as grilled cheese, but with peanut butter (not too thick, but out to the edge) and a drizzle of honey between the buttered bread slices.

Melted pb tastes vastly different than unmelted.

I also have Jiffy burgers. Slather a wad of pb on the bun lid. sitting on top of the burger will melt the pb. Skip the ketchup, mustard, but OK to have mayo or 1,000 Island under the burger patty.

Melted pb also applies to hot pancake - eaten like a soft tortilla shell, and pb on hot waffles or toast hot enough to melt the pb. The toast can also have melted butter on first (will soak into toast) as long as it is still hot enough to melt the pb.

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Wednesday, March 31, 2021 11:45 PM

BRENDA


I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

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Wednesday, March 31, 2021 11:45 PM

BRENDA


Think I'm having lamb chops for my easter dinner.

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Thursday, April 1, 2021 8:48 PM

JEWELSTAITEFAN


Quote:

Originally posted by 1KIKI:
I'm curious about your no HFCS ketchup though ... what brand is it? I get no HFCS ketchup but the only way I can manage that is to get organic.

I had thought that I checked at Aldi grocery store for real ketchup, without success.

But today I went to a different Aldi and found some things, including real ketchup - 2 options!! Brand was Bermans, which might be the house brand, and there was both "Simply" and "Organic," which both had no HFCS. I got one of each, and so far one of them tastes delicious.

I don't know if Aldi is around you, but they are spreading and multiplying, so maybe....

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Thursday, April 1, 2021 8:50 PM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

Try one, it's not expensive.
What have you got to lose? If you take a bite and don't like, chuck it.

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Thursday, April 1, 2021 11:36 PM

BRENDA


Quote:

Originally posted by JEWELSTAITEFAN:
Quote:

Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

Try one, it's not expensive.
What have you got to lose? If you take a bite and don't like, chuck it.



You have a point.

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Sunday, April 4, 2021 3:09 AM

JEWELSTAITEFAN


Quote:

Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

I finally realized that I have never before heard anybody say they felt there was no difference in the flavor between melted and unmelted peanut butter.
hmmm....

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