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Indigo Spire
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« Reply #326 on: February 25, 2012, 03:02:23 am » |
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Actually, I should have known that! Silly me. I have a very interesting book written by Dr. Kellogg from the late 1890s. He was a loony.  Very ahead of his time on some things, like his attitude towards corsets (should never be worn ever by anyone as they compressed the organs and were terribly bad for you) and smoking (which he said was a terrible habit, very bad for you, and that it caused cancer), but an absolute loony on others. He thought that spices were very bad for you too (even pepper and mustard, let alone, gasp, horror, curries) and should be stringently avoided. He thought that masturbation was terribly bad for you, depriving men of vital force and generally making them weak and weedy (the pics he uses to contrast a healthy, robust young man, and a "mastubator", who looks like the Victorian version of the stereotypical skinny gaming nerd, are pretty hilarious). He thought that regular bowel movements were terribly important, to the point that if one hadn't had one by noon, one ought to have an enema. Retaining fecal matter within the bowels was, once again, everyone all together now, terribly bad for you. He's rather obsessed with masturbation Ha ha ha ha ha .....so funny! |
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CapnHarlock
Rogue Ætherlord
 United States
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« Reply #327 on: March 10, 2012, 10:38:23 pm » |
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Not certain how "steamy" this may be, but certainly delicious, and I wanted to share with friends:
Rice:
long grain rice
water (1 'knuckle depth' above rice surface)
turmeric powder
garlic powder
Indian paprika
fresh oregano leaves, minced very finely
(I'm lazy - I use an electric Asian rice-steamer --- wow.. a "steam" reference!)
Marinade:
2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
boiling water
dried oregano leaves
minced fresh garlic
2 medium yellow onions, "wedged" into eighths
Shrimp:
Large, deveined shell-on shrimp
bamboo skewers, soaked in water so they do not burn
** salt and pepper to taste are assumed
Preparation:
Cover dried chiles with boiling water and let them soak, when they cool, refrigerate overnight. Add dried (or fresh) oregano, garlic and blend smooth. Add shrimp and onion pieces. Seal in a container and marinate all day. Skewer shrimp on bamboo skewers (use 2 skewers for each 'kebab' so they are easy to turn.) Alternate head/tail ends on the skewers so you can pack them tightly, so they do not overcook. Skewer a couple marinated onion 'leaves' between each pair of shrimp. Bring leftover marinade to a boil, reduce to simmer as a sauce. Grill the shrimp kebabs over high heat about a minute on each side (until they just change color). Peel the shrimp, add to the sauce and serve over the rice, with naan or flour tortillas.
This is NOT an especially hot dish. Those are very mild chiles, but also very flavorful- an almost 'fruit' taste. Add a dried chlie de arbol or 2 if you want more heat. Save all those seared/marinated shrimp shells to simmer with onions, carrots and celery for some outrageously-good seafood stock
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Jeremiah Cornelius Harlock
At Your Service
"It's so hard to know if you're bound for a fall,
But better to have tripped than never danced at all."
"Dancing Under The Rose" - The Albion Band.
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Angus A Fitziron
Rogue Ætherlord
 United Kingdom
Research Air Ship R.A.S. 'Saorsa'
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« Reply #328 on: March 11, 2012, 01:45:52 pm » |
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Looks like another one to try once the barbecue weather kicks in! Thanks Cap'n
My contribution is a bit SP in that it is a crossover technique blending 3 cuisines familiar to the 19thC, English, Italian and Chinese!
I was cooking some pasta and had made a sauce but realised that I had a large bag of young kale in the 'fridge, washed and ready to go but not cooked. Trouble was I only had 5 minutes until the pasta was ready, not enough time to boil the water for boiling or steaming, so I thought - Italian stir fry!
Heat a small amount of oil in a wok - I used some smoked garlic rape seed oil - and when it sizzles, throw in a good handful of kale per serving. Wait a couple of minutes for it to wilt, then drizzle over some ok balsamic vinegar (not your best) and turn the heat down and let it steam (that word again). It will be ready in a couple of minutes and provides a delightful sweet / sour addition to a pasta dish.
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Airship Artificer, part-time romantik and amateur Natural Philosopher
"wee all here are much troubled with the loss of poor Thompson & Sutton"
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CapnHarlock
Rogue Ætherlord
United States
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« Reply #329 on: April 09, 2012, 10:59:42 pm » |
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Not at all certain, but I don't THINK I posted this one here before.. I'm getting old and forgetful... "Buffalo Wings" are an American standard - fried chicken wings tossed in hotsauce and butter/margarine and served with celery/carrot sticks and bleu cheese dressing as a 'cooling component". Not at all a 'period' dish, but quite tasty, and might well have been developed 'back then' with rapid intercontinental zeppelin transport. I have been writing down a lot of recipes, for a charity-foundation's cookbook to benefit a friend recovering from breast cancer surgery/chemotherapy, and I wanted to share with my friends here, as well. When I first made this, it was for a party with a 'party finger-food' theme. I was rather pleased to see 4 restaurant chefs, (1 with a Michelin star) standing in front of this particular dish, making "mmmmmm" and "OMG.." noises, and asking for the recipe  I present "Flying Pig Wings" "Wing" Sauce 1 stick butter approx 4tbsp Sriracha Thai hot sauce (or hotsauce of your choice) Melt butter in a skillet. Whisk in hotsauce. Serve warm. "Good For You" Bleu Cheese Dressing 1 container Greek Yogurt 1 container crumbled Bleu cheese approx 1 tbsp chopped garlic approx 1 tbsp lemon juice S&P to taste 1 'shot' Worcestershire sauce Whisk everything together. Refrigerate overnight. No sour cream, no mayo. Give it a try and you may never go back. "Wings" 1lb each, Mexican chorizo sausage (remove casings) and lean ground pork 1 large yellow onion, finely diced in food processor 2 tbsp chopped fresh garlic 1/2 bunch fresh parsley, finely diced in food processor approx 1 tbsp finely diced fresh cilantro leaves approx 1 cup grated parmesan cheese 1-2 packages wonton skins olive or vegetable oil chicken stock mix raw pork and sausage, onion, garlic and herbs. Saute mixture in skillet until browned/cooked. Add chicken stock if it dries out while cooking. It should stick together, but not be dry to the touch. Remove from heat and refrigerate overnight. In the morning, open wonton wrappers, wet edges with water, and spoon approx 1 tsp into middle of each wrapper. Fold into a triangle, seal by pressing damp edges together. Place on an oiled sheet pan. When all 'wings' are done, drizzle with oil, bake at 375° F. for approx 10 minutes (WATCH CAREFULLY - don't let the edges burn) Flip them over and bake another 5 minutes - golden brown and crunchy. Serve with wing sauce on the side, or toss them in it, and bleu cheese dressing as an additional cooling dip . I suspect that replacing the meat component with diced spinach and eggplant /zucchini (aubergine/courgette) and a bit of hot paprika, etc. would make a wonderful vegetarian version. |
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SteamBlast Mary
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« Reply #330 on: April 20, 2012, 04:09:45 pm » |
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Monday 23rd April (St George's Day) marks the start of the British Asparagus season. In my adopted home of Worcestershire, this is marked with revelry, recorded under the heading "Where else but Britain?"~ which sort of sums things up. http://www.britishasparagusfestival.org/(Oh, the Worcestershire sauce was actually created by accident. It was brewed for export to the Ex-pats in India, but was so vile they bunged it in the cellar and forgot about for 7 years. It was only when re-discovered, once it had fermented, that is was recognised as the condiment we know and love today.) |
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'I have loved the stars too fondly to be fearful of the night’
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CapnHarlock
Rogue Ætherlord
United States
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« Reply #331 on: April 20, 2012, 06:40:21 pm » |
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Fresh asparagus is emminently-worthy of raucous celebration |
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SteamBlast Mary
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« Reply #332 on: April 20, 2012, 06:57:20 pm » |
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The ham and asparagus burgers from Malvern farmer's market certainly are. I've been waiting all year for them to become available again. |
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Indigo Spire
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« Reply #333 on: April 21, 2012, 03:51:34 am » |
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Fresh asparagus is emminently-worthy of raucous celebration Grilled asparagus with pink Himalayan salt  |
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hexidecima
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« Reply #334 on: April 24, 2012, 03:52:49 pm » |
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The ham and asparagus burgers from Malvern farmer's market certainly are. I've been waiting all year for them to become available again. so, is the ham ground up with the asparagus? |
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SteamBlast Mary
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« Reply #335 on: April 24, 2012, 05:38:57 pm » |
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Minced rather than ground to give it a bit more coarser texture (the two terms could mean the same thing, but I'm more familiar with it being described as minced). With a higher proportion of ham to the asparagus, of course, so it doesn't overwhelm the meat.
As it wasn't [quite] the season yet, the farmer/butcher/producer fellow didn't have any in so I bought some mutton, which I'd not tried before. That got diced up with bacon and veg into red wine to make a casserole~ which got happily guzzled by self and guests with alarming speed, so it's safe to say that was a hit! I'd definitely cook mutton again, but would take care to cook it slowly (perhaps roasted next time) to make sure it's nice and tender.
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CapnHarlock
Rogue Ætherlord
United States
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« Reply #336 on: April 29, 2012, 10:56:14 pm » |
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No idea how 'steamy" this is, but just outrageously good, and very easy:
Best-Ever Pork Loin Roast
approx 2lb pork loin roast
mushroom-flavored dark soy sauce ( I love this stuff)
2 yellow onions, quartered
2 carrots, peeled and chopped
2 stalks celery, chopped
fresh thyme/basil/ parsley bundle (tie w/ cotton string)
1 carton low-sodium chicken broth (or even better, homemade)
handfull of whole, peeled garlic cloves
S&P, to taste
Chop the veggies, add to a roasting pan, cover with chicken stock. Cook at 375°F
for about an hour. Rub the pork loin w/ mushroom soy, nothing else. Let meat come
to room temp while veggies soften in oven . Add more stock if needed. After an hr, put in
a roasting rack, add meat and roast, about an hour, to internal temp of 165°F.
Wrap meat in foil to rest. Chill stock and veggies, skim off extra fat. Grind the
bejeebers out of the liquid with a food processor, immersion blender, etc. No extra
fat/flour needed to thicken the gravy. My serving suggestion: slice meat thinly,
dip a slice of rye/pumpernickel bread in the gravy, layer on meat, top with fresh (NOT
canned) sauerkraut (melted Swiss/Meunster works too) and enjoy. Try it with a
fresh Kosher dill pickle, too.
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DarkCookie23
Swab
United Kingdom
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« Reply #337 on: May 16, 2012, 12:12:27 pm » |
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root beer? ginger ale? ...anyone out there...? ok so you can add to this list - Jeremiah Weed's Root Brew - Wychwood's Ginger Beard - Crabbie’s Alcoholic Ginger Beer - Stone’s Ginger Joe - Robinsons Ginger Tom - Frank’s Alcoholic Ginger Beer hope this is ok ill add more root beer when i find more  |
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Indigo Spire
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« Reply #338 on: May 19, 2012, 01:42:52 pm » |
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Monday 23rd April (St George's Day) marks the start of the British Asparagus season. In my adopted home of Worcestershire, this is marked with revelry, recorded under the heading "Where else but Britain?"~ which sort of sums things up. http://www.britishasparagusfestival.org/(Oh, the Worcestershire sauce was actually created by accident. It was brewed for export to the Ex-pats in India, but was so vile they bunged it in the cellar and forgot about for 7 years. It was only when re-discovered, once it had fermented, that is was recognised as the condiment we know and love today.) *Your asparagus experience will include morning coffee at The Fleece Inn at Bretforton combined with a short talk about the pubs’ history and an asparagus tying demonstration *Lunch break in the market town of Evesham where you can sample one of the many asparagus dishes on offer at a variety of eating places *A visit to Revills Farm shop in Defford where you can taste and buy purple asparagus as well as enjoying outstanding cookery demonstrations *Plenty of opportunities to buy fresh Vale Gras throughout the day and also to talk to local growers and horticultural experts. *With limited tours left this year, what are you waiting for? Don’t miss out – call Dudleys Coaches on 01386 792206 for further information and to book your seats. Ummm, this sounds like a rompin' good time! |
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Sulla
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« Reply #339 on: June 09, 2012, 12:02:43 am » |
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OK, not a recipe... But I bought it for it's steamy attributes. Oh, and I like this particular hard beverage. Anyone seen this before? I've been a spiced rum fan for many years and I just saw this on the shelf for the first time tonight. I had to grab it. It's definitely spicy and packs quite a punch! I've not found a rum this dark in a long long time. |
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*************
-Andy
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Calvin Sinclair
Deck Hand
United States
Oddities salesman, tinkerer, and general madman
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« Reply #340 on: June 16, 2012, 12:05:46 am » |
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Absinthe Snowcones, anyone?
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Always on the run!
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J. Wilhelm
Rogue Ætherlord
United States
Tu sentire felix, punk? Perge, facere meum die
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« Reply #341 on: June 29, 2012, 09:05:31 am » |
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Angus A Fitziron
Rogue Ætherlord
United Kingdom
Research Air Ship R.A.S. 'Saorsa'
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« Reply #342 on: June 29, 2012, 11:23:36 am » |
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Thanks J. I would never have found those pictures myself - just one of the reasons I love this place! Another good reason to put Prague on the 'to do' list... |
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Calvin Sinclair
Deck Hand
United States
Oddities salesman, tinkerer, and general madman
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« Reply #343 on: July 03, 2012, 04:16:56 am » |
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Vox Cerae
Gunner
United States
Weird, but harmless.
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« Reply #344 on: July 10, 2012, 12:08:42 am » |
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Not sure if it's been posted, but my grandmother used to make me glühwein, German spiced wine:
Glühwein
2 bottles dry, red wine
3 cloves
3 cored and sliced apples
2 cinnamon sticks
3/4 cup sugar
1 lemon cut in slices
Combine all ingredients in a large pot. Heat to boiling while stirring. Immediately upon boiling, turn stove to low and let it sit for a few hours.
It's very nice around winter time, very fragrant, and when served with a bit of gingerbread, not a bad way to spend an evening.
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I must reparate: Nothing morally decent happens after midnight.
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CapnHarlock
Rogue Ætherlord
United States
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« Reply #345 on: July 20, 2012, 01:03:43 am » |
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This is NOT my recipe. It is stolen in the whole-cloth from the esteemed Mr. Brown. Pretty dang delicious Kosher Dills in cucumber season, in any case. A deep plastic pitcher or container works well, especially if wrapped in foil to exclude light. It takes some time, but quite delicious. http://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe/index.htmlI LOVE Kosher Dill pickles - the perfect side for BBQ. |
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Smaggers
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« Reply #346 on: July 23, 2012, 08:58:16 pm » |
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pressure-cooker
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« Reply #347 on: September 19, 2012, 11:55:56 am » |
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I adore the little tea-cups!!! |
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Life is like a ten speed bicycle. Most of us have gears we never use.
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Athanor
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« Reply #348 on: October 05, 2012, 08:29:58 am » |
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This morning I am drowning my sorrows in my personal (per) version of bacon and egg pie.
Tinned biscuits pressed into a 9 inch pie pan and lightly baked for crust
Six eggs
A splash of milk
Some shredded sharp cheddar
Six strips of bacon cooked and crumbled.
Dump all but the crust in a frying pan cook until nearly set
Butter in the pan helps prevent sticking if you remember.
Heave the whole works into the crust and chuck it into the oven at 350 until it sets and slightly browns on top.
Cool slightly and pig out.
Salt and pepper may be added to taste when cooking. or hot sauce of what have you.
I am sorry Uncle Arthur, but what you have there, dispite being in fairly basic form, is Quiche Lorraine !!!!Dunno about Lorraine, but it's my belief that any dish that has eggs, bacon and sharp Cheddar in it is, by definition, the Food of the Gods. Also, Cap'nHarlock, your bacon, tomatoes and Italian sausage concoction comes a very close second..... Athanor |
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The Mutant must be tested severely before being allowed to remake the world in its own image.
"Truly I say to you, he who seeks, shall find. And quite often, he shall wish he hadn't."
- Elias Ashmole Crackbone O'Finnerty, "The Aphorisms of Fud". from "The Lesser Precepts", Collected Works, Vol.23, page 666; Miskatonic University Press, Arkham, Mass., 1999 (reprint)
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CapnHarlock
Rogue Ætherlord
United States
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« Reply #349 on: October 05, 2012, 10:59:09 pm » |
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Feeling rather traditional and Victorian today. (In spite of the 'flame-paint-job' bandanna to go with the chef-coat and apron..) Helping out a caterer-friend-in-need, and made 2 rather lovely Chutneys today ( about 3 gallons of each). A fresh pineapple/onion/garlic/tarragon version with a bit of chili and cider vinegar that was wonderful, and a curried fresh papaya and red bell pepper version that will be outstanding tomorrow, when the red grapefruit supremes are added. A rather nice change of pace. |
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