55 replies to this topic

[meryt-tetisheri]

InvaderTAQ, on 29 August 2012 - 04:07 PM, said:

I tend to judge by sight as well, and then do it more precise the next time if I like it

I'm afraid I never do much 'precise', especially with cookies & cakes; either I like 2 recipes & can't choose between them so I mix them both, or I think there wouldn't be enough of an ingredient - chocolate in particular- so I add lots of it. Luckily, the kids tend to like my 'mistakes', or so they tell me!

[InvaderTAQ]

Only reason I bother with precise is for my blog

[Simbi Laveau]

Simbi Laveau, on 29 August 2012 - 11:14 AM, said:

And these previous threads,also have previous threads !,

So if this thread,has previous threads,and the previous threads,have previous threads ...

THIS IS RECIPE INCEPTION !

I guess you need to spin your food processor ,to know if its real or the thread ...owwwww....

[Still Waters]

Does anyone know a good way to separate yolk from egg white?

A friend showed me this video last night and I thought it would fit nicely in this thread. You may already know to do it this way but I hadn't seen it before. It's easy when you know how!

http://bbs.wenxuecit...ng/1160651.html

[Simbi Laveau]

http://www.saveur.co...ingue-Rose-Tart

This looks absolutely amazing .I must try it,and I will need lots of egg whites !

[sarah_444]

Simbi Laveau, on 30 August 2012 - 11:49 AM, said:

http://www.saveur.co...ingue-Rose-Tart

This looks absolutely amazing .I must try it,and I will need lots of egg whites !

Holy crap that looks good!!

[sarah_444]

I don't understand what is happening but I can't copy/paste anything without it automatically dissapearing..so I'll just share this one because it's short and simple. And yummy.

Slow Cooker Buffalo Chicken

4-6 fresh or frozen boneless chicken breasts
1 whole bottle Franks Wings Buffalo Sauce (12 ounces I think)
1 pkg Ranch Dip Mix
2 tbsp Butter

Put the chicken in the slow cooker, dump the bottle of buffalo sauce on top, sprinkle the packet of ranch dip mix in. Cook on low 6-7 hrs.
Shred the chicken and return to slow cooker, add butter and stir. Cook for another 30 minutes or so.

I usually put the chicken on kaisers or rolls with lettuce and some ranch dressing on the side, but I think I'm going to try it in quesadillas or on nachos next time.

Edited by sarah_444, 30 August 2012 - 02:17 PM.

[rashore]

Still Waters, on 30 August 2012 - 11:35 AM, said:

Does anyone know a good way to separate yolk from egg white?

A friend showed me this video last night and I thought it would fit nicely in this thread. You may already know to do it this way but I hadn't seen it before. It's easy when you know how!

http://bbs.wenxuecit...ng/1160651.html

Well that's kind of cool... I usually just use my bare hands to separate eggs.

[InvaderTAQ]

That's how I do it, or I swap it between the two halves of the shell.

I made this chicken schnitzel for dinner tonight. Swapped the chicken breast for thighs and it worked will after I tenderized and flattened the meat a bit

http://www.taste.com...icken schnitzel

[Simbi Laveau]

http://www.takepart....-08-30-fastfood

For the vegans !

[Simbi Laveau]

sarah_444, on 30 August 2012 - 02:16 PM, said:

I don't understand what is happening but I can't copy/paste anything without it automatically dissapearing..so I'll just share this one because it's short and simple. And yummy.

Slow Cooker Buffalo Chicken

4-6 fresh or frozen boneless chicken breasts
1 whole bottle Franks Wings Buffalo Sauce (12 ounces I think)
1 pkg Ranch Dip Mix
2 tbsp Butter

Put the chicken in the slow cooker, dump the bottle of buffalo sauce on top, sprinkle the packet of ranch dip mix in. Cook on low 6-7 hrs.
Shred the chicken and return to slow cooker, add butter and stir. Cook for another 30 minutes or so.

I usually put the chicken on kaisers or rolls with lettuce and some ranch dressing on the side, but I think I'm going to try it in quesadillas or on nachos next time.

I make 3 alarm wings,and sometimes I throw in chicken thighs.
I haven't been eating chicken for a while though .
I eat less and less animal protien .

[rashore]

We tend to eat less animal flesh now a days too. We meet our protein needs otherwise, and the stuff isn't cheap. So, not really recipes, but some things I do to make my dollars stretch more.

When we have bacon I save the grease from it for other cooking uses. It's a great flavoring agent.
I get raw pork bones and hocks from the local butcher for super cheap sometimes. Then I toss them in my freezer to save several up. When I have a bunch, I fire up the smoker and smoke them myself, its way cheaper and easier than one might think. I make a couple gallons of pork stock for the freezer. And usually a mess of greens, then I freeze up a bunch of that too.
Every year I get to bring home the turkey carcass from moms house. I fire up the brew kettle and make a huge batch of stock for the freezer.
Between the pork and turkey stock I have several pots worth of soup I can make for months. And it's nice to add to rice instead of using water.

As a veggie protein.. When dry beans go on sale, I pick up a bag of every different kind. When I have several bags sitting on the shelf, I mix them all together and fill a giant jar with them. Just one cup makes for an excellent soup for two once it's done.

Mushrooms can add a protein and meaty mouth hit. Every time I see fresh mushrooms on clearance and I can afford it, I pick them up and bring them home. I slice them up and dry them out and keep them in the pantry. When I need some of that oomph to a dish, I take a few mushrooms and throw them in the spice grinder.
Around here, I can get a 8 oz package of fresh mushrooms on clearance for 99 cents. A 4 oz can of mushrooms is usually 79-99 cents.

[meryt-tetisheri]

rashore, on 30 August 2012 - 08:57 PM, said:

As a veggie protein.. When dry beans go on sale, I pick up a bag of every different kind. When I have several bags sitting on the shelf, I mix them all together and fill a giant jar with them. Just one cup makes for an excellent soup for two once it's done.

Since you mentioned beans, and Simbi also mentioned ethnic food, here's a recipe of Egyptian Tameyya" (also called falafel) which is IMO much tastier than the recipes using chickpeas. This is the original & traditional falafel recipe, this version is choke-full of fragrant herbs.

The Original Falafel / Tameyya Recipe

Ingredients:

• 2 cups dry broken broad beans (fava beans)
  
• 1/2 cup finely chopped flat-leaf parsely
  
• 1/4 cup finely chopped cilantro
  
• 1/4 cup chopped dill
  
• 1 cup finely chopped spring onions
  
• 1/2 cup finely chopped onion
  
• 2tb finely chopped garlic
  
• 1 1/2 - 2 tsp salt
  
• 1/2 tsp pepper
  
• 1 tsp dry coriander powder
  
• chili powder to taste (optional)
  
• 1 tsp baking soda
  
• sesame seeds
  
• oil for frying

1) Rinse beans and soak in 6 cups of water for 2 days, changing the water frequently. Drain..
2) Turn the food processor/ mixer on empty and slowly drop the beans through the tube.Place the mashed beans in a bowl
3) Add the greens, onions & garlic to the processor & blend well
4) Add the beans to the greens & process until smooth & the mixture is green in color
5) In a bowl, mix the bean-herb mixture with the spices and baking soda
6) Cover and set aside for 30 minutes or longer to blend and develop flavor
7)Heat 1/2 inch of oil in sauté pan. Make sure that the oil is not too hot
8) Firmly press the tameyya mixture into a large soup spoon, sprinkle the top with sesame seeds, then push it off into the hot oil
9) Fry for 2 to 3 minutes on each side until brown ( it floats to the top of the oil when 'ready')
10) Drain on paper towels

Traditionally, tameyya is put in pita bread 'pockets; drizzled with tahina sauce and topped with a mixed salad of lettuce, tomato, and red onions; pickles are sometimes also added.

[Simbi Laveau]

meryt-tetisheri, on 30 August 2012 - 11:02 PM, said:

Since you mentioned beans, and Simbi also mentioned ethnic food, here's a recipe of Egyptian Tameyya" (also called falafel) which is IMO much tastier than the recipes using chickpeas. This is the original & traditional falafel recipe, this version is choke-full of fragrant herbs.

The Original Falafel / Tameyya Recipe

Ingredients:

• 2 cups dry broken broad beans (fava beans)
  
• 1/2 cup finely chopped flat-leaf parsely
  
• 1/4 cup finely chopped cilantro
  
• 1/4 cup chopped dill
  
• 1 cup finely chopped spring onions
  
• 1/2 cup finely chopped onion
  
• 2tb finely chopped garlic
  
• 1 1/2 - 2 tsp salt
  
• 1/2 tsp pepper
  
• 1 tsp dry coriander powder
  
• chili powder to taste (optional)
  
• 1 tsp baking soda
  
• sesame seeds
  
• oil for frying

1) Rinse beans and soak in 6 cups of water for 2 days, changing the water frequently. Drain..
2) Turn the food processor/ mixer on empty and slowly drop the beans through the tube.Place the mashed beans in a bowl
3) Add the greens, onions & garlic to the processor & blend well
4) Add the beans to the greens & process until smooth & the mixture is green in color
5) In a bowl, mix the bean-herb mixture with the spices and baking soda
6) Cover and set aside for 30 minutes or longer to blend and develop flavor
7)Heat 1/2 inch of oil in sauté pan. Make sure that the oil is not too hot
8) Firmly press the tameyya mixture into a large soup spoon, sprinkle the top with sesame seeds, then push it off into the hot oil
9) Fry for 2 to 3 minutes on each side until brown ( it floats to the top of the oil when 'ready')
10) Drain on paper towels

Traditionally, tameyya is put in pita bread 'pockets; drizzled with tahina sauce and topped with a mixed salad of lettuce, tomato, and red onions; pickles are sometimes also added.

I love good falafel !

[Simbi Laveau]

This sounds interesting . Gelatin eggs .


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