Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.
There are also terrible things you can do to the unsuspecting fennel that involve white spirit. Usually vodka.
Here: Fennel-Infused Vodka
. And, there are tonnes of other recipes out there.
edited 5th Dec '12 4:05:18 AM by Euodiachloris
Any general tips on modifying a chili recipe that calls for beans into a recipe without beans? The beans tend to absorb water, so the recipes call for more water to account for that. Is there a good rule of thumb on how much water per unit of beans?
I learned about the beans when I was cooking chili from a spice packet. I didn't want chili soup, so I scooped flour into it until it was the right consistency. I usually blew past the "right consistency" though and ended up with chili dough.
Fresh-eyed movie blog
x a few: Depending on finances, you have lots of options.
Fish cooks quickly, as does asparagus; buy some rolls and you have a nice meal. With just a tad more effort make some hollandaise for the asparagus. Broccoli or cauliflower both work well if you don't like asparagus. Another option would be plain cauliflower with a sprinkle of parmesan. Both vegetables cook in just a few minutes in the microwave. Don't microwave hollandaise or parmesan!
Get some fresh mozzarella, good tomatoes, and fresh basil; mix a dressing of basalmic vinegar and olive oil and sit it in the fridge for a bit to let it all intermix.
And, if you don't mind dessert for dinner, a banana split is always popular with my kids.
I'd just look up a non-bean chili recipe to start with.
edited 6th Dec '12 4:36:48 PM by Lightningnettle
Yeah, I do tend to want to go for non-bean recipes, but I was stuck with the chili packets at the time and my interest came up from wanting do do slow-cooked chili, and most of those recipes want beans.
So I guess if I had a bean recipe and I wanted to do it without beans, I'd leave it in the crock pot a few more hours?
Fresh-eyed movie blog@Paradox: How about this one?
I'd been thinking about finding a recipe I could put together at 4 AM before bed and have for dinner, but I guess there wouldn't be any 14 hour recipes.
Fresh-eyed movie blogOde to... leafy kale. I should be interpreting this feeling as mild heartburn. Yet, it is not.
Why does this veg always do it to me, yet I quite like its robust, cleanly bitter, iron-taste and the feeling of full it always gives alongside it? It weirds me out a bit.
edited 7th Dec '12 10:56:03 AM by Euodiachloris
For non-bean chili in a crockpot, I'd treat it like I do spaghetti, which is to throw in all the vegetable items (mostly tomato) and cook them on medium most of the day. A couple hours before you want to eat, I add in the more delicate herbs (for spaghetti, basil oregano, cocoa powder, while bay, garlic and celery seed get added in early) and the hamburger (I live a life of risks) in teaspoon size chunks, raw. I wouldn't use any extra water, only the juice from the canned tomatoes and whatever water cooks out of the onion, carrots etc. that you add.
Kale is cabbage family, you might try some beano to reduce gas, or gas-x.
Made snickerdoodles last night, mostly for my first workplace Secret Santa gift.
The recipe called for two cups of sugar for the dough and three tablespoons for the cinnamon sugar. There was about one and 4/5 cups of sugar in the house. I unearthed a box of baking Splenda for the cinnamon and it seemed to come out well enough. Probably would have been better if I'd put it in the dough and kept the real thing for the cinnamon though.
I also likely should have greased my hands or something for the rolling stage, but I still wouldn't mind never rolling cookies again.
Fresh-eyed movie blogI made brown-sugar/cinnamon monkey bread to take to the cigar shop tonight. Timed it perfectly, it was 15 minutes out of the oven when I walked out of the house with it, and 25 minutes out of the oven when I walked in the shop. Just cool enough that the caramel was no longer napalm, but still fresh-from-the-oven warm. Brought home a completely empty plate.
edited 7th Dec '12 10:44:48 PM by Madrugada

How would that Boston Brown Bread that you made go with chowder? It seems like a natural fit.