The Food Thread

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  • i_lov_it
    i_lov_it Perth, Western Australia Posts: 4,007
    Ms. Haiku said:
    i_lov_it said:
    Ms. Haiku said:
    I baked brownies based on a recipe from "Vegan Cookies Invade your Cookie Jar." I'm very happy with the results. I'm going to try the recipe again but switch out chocolate chips and add white chocolate chips, and switch out canola oil and add apple sauce with a reduction in sugar. Also, I will add 1/8 tsp ground ginger to brighten the chocolate. Should be good!

    Wait a minute!...you used a Vegan recipe that used Chocolate Chips?
    You bring up a good point. Some chocolate chips are vegan. I am not vegan so I didn't use that as a criteria, I just used a brand that I was familiar with. I'm looking at the ingredient list on the bag, and it looks like they are vegan, no whey and no casein. I don't see any milk powder as they are semi-sweet.

    Ok great so Vegan Chocolate Chips then?...hey as long as the Biscuits taste good that's the main thing right :tongue:

  • tempo_n_groove
    tempo_n_groove Posts: 41,359
    I'm still looking for other sauce recipes!!!!!!!!
  • jeffbr
    jeffbr Seattle Posts: 7,177
    tempo_n_groove said:
    I'm still looking for other sauce recipes!!!!!!!!
    I love this one as a basic tomato sauce, which will really show off the flavor of fresh tomatoes.  I use it as a base for other things as well. It can be a pizza sauce. I sometimes add red wine and/or balsamic vinegar. Or I'll add some vodka and cream to take it in a different direction. 

    Classic Italian Tomato Sauce

    from The Splendid Table
    Ingredients
    • 5 large cloves garlic, coarsely chopped
    • 12 large fresh basil leaves, torn
    • 1/2 medium onion, coarsely chopped
    • 1/8 teaspoon each salt and freshly ground black pepper
    • 1/4 cup fruity extra-virgin olive oil
    • 3 -1/2 pounds mixed ripe delicious tomatoes (never Romas of any kind), cored and possibly peeled (do not seed), or 2 28-ounce cans whole tomatoes, drained
    • 1 pound modest-sized maccheroni, such as gemelli, strozzapretti, casareccia, zita, or penne, or substantial string pastas, such as perciatelli, spaghetti, linguine, or bucatini
    • 6 quarts boiling salted water
    • 1 -1/2 to 2 cups (6 to 8 ounces) freshly grated Parmigiano-Reggiano cheese (optional)
    Instructions
     
    1. In a 4-quart saucepan, combine the garlic, basil, onion, salt and pepper, and oil. Heat over medium-high heat 30 seconds, no more. Add the tomatoes, breaking them up with your hands as they go into the pan. Bring to a lively bubble, uncovered, and cook 30 minutes, or until the sauce is thick and reduced by half. Stir often, watching for sticking or scorching. Remove the pan from the heat, cover, and let stand 15 minutes. Then taste for seasoning.
     
    2. If desired, pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated up to 4 days, or frozen up to 6 months.
     
    3. Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain, toss with the reheated sauce, and serve immediately. Grated cheese is an option.
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • jeffbr
    jeffbr Seattle Posts: 7,177
    rgambs said:
    Ah, the simple pleasure of a well made BLT!
    Totally agree! But please tell me you use mayo and not Miracle Whip!
     I cure and smoke my own bacon, and cut nice thick slices for a BLT. Combine that with fresh off the vine tomatoes, crispy lettuce, generous mayo on some toasted home baked bread and I'm in heaven.
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • rgambs
    rgambs Posts: 13,576
    jeffbr said:
    rgambs said:
    Ah, the simple pleasure of a well made BLT!
    Totally agree! But please tell me you use mayo and not Miracle Whip!
     I cure and smoke my own bacon, and cut nice thick slices for a BLT. Combine that with fresh off the vine tomatoes, crispy lettuce, generous mayo on some toasted home baked bread and I'm in heaven.
    Nothing wrong with the tangy zip!
    I go either way, depending on my mood, same with toasted or not.
    The tangy zip really pairs well with the earthiness of the tomato and smokey bacon.
    Monkey Driven, Call this Living?
  • i_lov_it
    i_lov_it Perth, Western Australia Posts: 4,007
    tempo_n_groove said:
    I'm still looking for other sauce recipes!!!!!!!!

    Yeah that sounds good...also I like a Good Chutney :)

  • chadwick
    chadwick up my ass Posts: 21,157

    king's hawaiian bbq sauces are really good. we use the heck out of the stuff  

    https://photos.prnewswire.com/prnvar/20160311/343475

    can't get the picture to post


    for poetry through the ceiling. ISBN: 1 4241 8840 7

    "Hear me, my chiefs!
    I am tired; my heart is
    sick and sad. From where
    the sun stands I will fight
    no more forever."
    Chief Joseph - Nez Perce
  • tempo_n_groove
    tempo_n_groove Posts: 41,359
    Grinding up my peppers!!!
  • rgambs
    rgambs Posts: 13,576
    Nice! 
    What kind of peppers?  They look pretty brown, do you toast them or smoke them?
    I like to do that after I dry them so that I keep the vibrant red colour.
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    the heavy hitters, Scotch Bonnets and Carolina Reapers
    The Reapers are even meaner than they look.
    Monkey Driven, Call this Living?
  • hedonist
    hedonist Posts: 24,524
    edited August 2017
    For some reason, I feel like *edit I shouldn't fear the reaper.
    Post edited by hedonist on
  • tempo_n_groove
    tempo_n_groove Posts: 41,359
    rgambs said:
    Nice! 
    What kind of peppers?  They look pretty brown, do you toast them or smoke them?
    I like to do that after I dry them so that I keep the vibrant red colour.
    I have the same dehydrator, lol.

    Same peppers as you it looks like.  Caribbean reds(cross breed of a habanero and made it hotter!), tabasco and cayenne.

    I make hot sauce with them and dry out the rest, I don't roast them.  My sauce is vinegar based,  I filter the mash and keep pouring the vinegar through the mash.  I haven't figured out how to keep the mash without it molding.
  • rgambs
    rgambs Posts: 13,576
    tempo_n_groove said:
    rgambs said:
    Nice! 
    What kind of peppers?  They look pretty brown, do you toast them or smoke them?
    I like to do that after I dry them so that I keep the vibrant red colour.
    I have the same dehydrator, lol.

    Same peppers as you it looks like.  Caribbean reds(cross breed of a habanero and made it hotter!), tabasco and cayenne.

    I make hot sauce with them and dry out the rest, I don't roast them.  My sauce is vinegar based,  I filter the mash and keep pouring the vinegar through the mash.  I haven't figured out how to keep the mash without it molding.
    Close, they aren't Tabasco they are Super Chilis, and Thai(Bird's Eye) rather than Cayenne.  Both are somewhat less fleshy and dry faster with less being lost to mold.
    I make vinegar based sauce too, but only out of season from the peppers I dried.  I haven't had any mold trouble in my sauce, but I don't know if that's because I use dried or because I don't mind a high vinegar content.
    When my peppers are dry they stay pretty red, is it possible you are over drying them?  Or maybe I'm under drying them and have just been lucky not to have rot?
    Monkey Driven, Call this Living?
  • tempo_n_groove
    tempo_n_groove Posts: 41,359
    rgambs said:
    tempo_n_groove said:
    rgambs said:
    Nice! 
    What kind of peppers?  They look pretty brown, do you toast them or smoke them?
    I like to do that after I dry them so that I keep the vibrant red colour.
    I have the same dehydrator, lol.

    Same peppers as you it looks like.  Caribbean reds(cross breed of a habanero and made it hotter!), tabasco and cayenne.

    I make hot sauce with them and dry out the rest, I don't roast them.  My sauce is vinegar based,  I filter the mash and keep pouring the vinegar through the mash.  I haven't figured out how to keep the mash without it molding.
    Close, they aren't Tabasco they are Super Chilis, and Thai(Bird's Eye) rather than Cayenne.  Both are somewhat less fleshy and dry faster with less being lost to mold.
    I make vinegar based sauce too, but only out of season from the peppers I dried.  I haven't had any mold trouble in my sauce, but I don't know if that's because I use dried or because I don't mind a high vinegar content.
    When my peppers are dry they stay pretty red, is it possible you are over drying them?  Or maybe I'm under drying them and have just been lucky not to have rot?
    My mash is made with fresh peppers and not dried.  Same goes for the vinegar based sauce.  The dry won't produce mold but fresh will.

    I use the dry for chili and my wings amongst other things.

    Nice on them peppers.  What I love is the mad scientists grafting and cross breeding them to make something new.
  • Cliffy6745
    Cliffy6745 Posts: 34,025
    I like this pepper talk. I have a few green bells finally growing. Shit load of jalapeños. Froze a bunch. And now have a few ghost peppers coming in 
  • Cliffy6745
    Cliffy6745 Posts: 34,025
    The wife is not happy with yours truly today. Have no plans for dinner as I have been pretty hungover after the fight and for some reason didn't have a plan. Ruh roh
  • rgambs
    rgambs Posts: 13,576
    edited August 2017
    tempo_n_groove said:
    rgambs said:
    tempo_n_groove said:
    rgambs said:
    Nice! 
    What kind of peppers?  They look pretty brown, do you toast them or smoke them?
    I like to do that after I dry them so that I keep the vibrant red colour.
    I have the same dehydrator, lol.

    Same peppers as you it looks like.  Caribbean reds(cross breed of a habanero and made it hotter!), tabasco and cayenne.

    I make hot sauce with them and dry out the rest, I don't roast them.  My sauce is vinegar based,  I filter the mash and keep pouring the vinegar through the mash.  I haven't figured out how to keep the mash without it molding.
    Close, they aren't Tabasco they are Super Chilis, and Thai(Bird's Eye) rather than Cayenne.  Both are somewhat less fleshy and dry faster with less being lost to mold.
    I make vinegar based sauce too, but only out of season from the peppers I dried.  I haven't had any mold trouble in my sauce, but I don't know if that's because I use dried or because I don't mind a high vinegar content.
    When my peppers are dry they stay pretty red, is it possible you are over drying them?  Or maybe I'm under drying them and have just been lucky not to have rot?
    My mash is made with fresh peppers and not dried.  Same goes for the vinegar based sauce.  The dry won't produce mold but fresh will.

    I use the dry for chili and my wings amongst other things.

    Nice on them peppers.  What I love is the mad scientists grafting and cross breeding them to make something new.
    I think I'm going to become one such mad pepper man.
    Need to do some research, but I'm going to save some Reaper seeds this year.  Too hot to eat anyways.  The only pepper plants in the vicinity is the Scotch Bonnets, if it's a cross that may be interesting.  I don't know if either is a hybrid cross or a strain which will breed true, but I'll be finding out.
    I'd like to ultimately get the intensely fruity and floral Reaper flavor into a substantially milder package.
    Post edited by rgambs on
    Monkey Driven, Call this Living?
  • tempo_n_groove
    tempo_n_groove Posts: 41,359
    Cliffy6745 said:
    I like this pepper talk. I have a few green bells finally growing. Shit load of jalapeños. Froze a bunch. And now have a few ghost peppers coming in 
    Peppers freeze well?  Didn't know that!

    I need help with freezing pomegranates.  I want to enjoy Pom all year long.  Has anybody had success in doing so?  I tried 2  "how to" ways from the web and both failed miserably...
  • Cliffy6745
    Cliffy6745 Posts: 34,025
    tempo_n_groove said:
    Cliffy6745 said:
    I like this pepper talk. I have a few green bells finally growing. Shit load of jalapeños. Froze a bunch. And now have a few ghost peppers coming in 
    Peppers freeze well?  Didn't know that!

    I need help with freezing pomegranates.  I want to enjoy Pom all year long.  Has anybody had success in doing so?  I tried 2  "how to" ways from the web and both failed miserably...
    we shall find out. Rgambs talked about how he froze peppers earlier in this thread so I'm giving it a go. Vacuum sealed them before freezing 

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