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The Kitchen: all things delicious and disastrous

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Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.

blackcat Since: Apr, 2009
#2251: Dec 4th 2012 at 3:13:37 PM

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

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2252: Dec 4th 2012 at 3:50:37 PM

Boston Brown Bread would be good or Pretzel Bread. Something with a little salt to cut the sweet.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Euodiachloris Since: Oct, 2010
#2253: Dec 4th 2012 at 4:18:42 PM

Black bread of any description. Which reminds me... I have a craving. tongue

Lightningnettle Nettle Since: Apr, 2012 Relationship Status: Shipping fictional characters
Nettle
#2254: Dec 4th 2012 at 6:43:37 PM

Rye would be good, my first thought was crackers with salt and possibly nigella seeds. Just because I like nigella seeds. Or some sort of double-baked lean bread for dipping.

TuefelHundenIV Night Clerk of the Apocalypse from Doomsday Facility Corner Store. Since: Aug, 2009 Relationship Status: I'd need a PowerPoint presentation
Night Clerk of the Apocalypse
#2255: Dec 4th 2012 at 8:13:23 PM

I have a question. Anyone know of any possible drinks you could make with fennel seeds?

Who watches the watchmen?
OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#2256: Dec 4th 2012 at 10:36:51 PM

You could probably brew a fennel tea—with honey and mint iced or hot would be scrumptious. if this is still about digestive stuff, licorice tea is also good.

Doodles
Euodiachloris Since: Oct, 2010
#2257: Dec 5th 2012 at 4:04:52 AM

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. wink

edited 5th Dec '12 4:05:18 AM by Euodiachloris

Yuanchosaan antic disposition from Australia Since: Jan, 2010
antic disposition
#2258: Dec 6th 2012 at 3:42:24 PM

Suggestions for a quick, easy dinner for my sister and myself?

"Doctor Who means never having to say you're kidding." - Bocaj
Nocturna Since: May, 2011
#2259: Dec 6th 2012 at 4:16:46 PM

[up] Depends what you have on hand. You can do spaghetti, tacos, quesadillas, omelette...

Euodiachloris Since: Oct, 2010
#2260: Dec 6th 2012 at 4:21:57 PM

Or beans on toast. wink Or scrambled egg. smile

edited 6th Dec '12 4:22:21 PM by Euodiachloris

TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#2261: Dec 6th 2012 at 4:31:35 PM

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
Lightningnettle Nettle Since: Apr, 2012 Relationship Status: Shipping fictional characters
Nettle
#2262: Dec 6th 2012 at 4:33:08 PM

[up]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.

[up]I'd just look up a non-bean chili recipe to start with.

edited 6th Dec '12 4:36:48 PM by Lightningnettle

blackcat Since: Apr, 2009
#2263: Dec 6th 2012 at 6:56:10 PM

If you let the chili cook long enough excess liquid will evaporate. A lot depends on how much liquid the recipe calls for. A quart is a good amount to start with.

TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#2264: Dec 6th 2012 at 7:21:12 PM

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
DrunkGirlfriend from Castle Geekhaven Since: Jan, 2011
#2265: Dec 6th 2012 at 7:25:03 PM

@Paradox: How about this one?

"I don't know how I do it. I'm like the Mr. Bean of sex." -Drunkscriblerian
TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#2266: Dec 6th 2012 at 7:39:27 PM

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 blog
blackcat Since: Apr, 2009
#2267: Dec 6th 2012 at 7:56:46 PM

You stick anything on low it should be ok. But if you have a crock pot with a timer you are golden. OR you can get a timer and set it to start at the appropriate time.

Euodiachloris Since: Oct, 2010
#2268: Dec 7th 2012 at 10:54:29 AM

Ode 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

Lightningnettle Nettle Since: Apr, 2012 Relationship Status: Shipping fictional characters
Nettle
#2269: Dec 7th 2012 at 9:23:53 PM

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.

TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#2270: Dec 7th 2012 at 10:16:31 PM

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 blog
DrunkGirlfriend from Castle Geekhaven Since: Jan, 2011
#2271: Dec 7th 2012 at 10:21:54 PM

[up] I cheat and make Snickerdoodle flavored blondies. tongue

Also, don't grease your hands for rolling, flour them. It sounds backwards, but it's true.

"I don't know how I do it. I'm like the Mr. Bean of sex." -Drunkscriblerian
shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2272: Dec 7th 2012 at 10:26:22 PM

I just made custard and then I had egg whites left over so I made Triple Sec Meringues.

edited 7th Dec '12 10:45:20 PM by shimaspawn

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Madrugada Since: Jan, 2001
#2273: Dec 7th 2012 at 10:44:19 PM

I 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

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2274: Dec 7th 2012 at 10:45:45 PM

One of these days I'll learn how to make that.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Leradny Since: Jan, 2001
#2275: Dec 7th 2012 at 10:58:54 PM

I use leftover egg whites to make more custard. Even if you need double the milk and sugar, you at least get double the custard.


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