What are you EATING right now?

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Roving Punster
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Re: What are you EATING right now?

Postby Roving Punster » Sun Jan 03, 2016 11:44 am

It ain't teasing, it's true.


I didn't say it wasnt true ... Teasing, by definition, spotlights truth in a playful way.

Regardless, I'm with you 100%. My wife is Irish (or rather, Irish American on both sides) ... she tolerates corned beef, but doesn't really yearn for it like I do. Over here, Corned Beef is usually only considered "Irish" on St. Patrick's Day (and always in conjunction with Potatoes & Cabbage and pints of Guinness) - the rest of the year Corned Beef & Hot Pastrami (usually in conjunction with Rye Bread & Mustard) is universally considered Jewish Delicatessen. Brisket, if not preceeded by the word "BBQ", refers by default to slow braising in beef broth with lots of browned onions ... and in Texas it refers exclusively to BBQ.

For the benefit of onlookers, although they're chiefly associated with specific cuts, Corned Beef & Pastrami (CB&P) are more accurately considered process names, both intended for preserving and tenderizing the toughest cuts of Beef with lots of connective tissue. Corned Beef, usually considered to refer to Brisket by default) is cured in a spiced salt brine (mostly mustard & coriander seed) for a minimum of a week (but usually several months) before being braised until fork tender. Pastrami, usually considered to refer to Plate first and Brisket second, starts with the same brine, but is braised less long, then they give it a heavy spice rub (heavy on black pepper), smoke it, and then finish it by steaming it til tender (because if you boil it you lose the spice rub). I've got not one but three places within a 30 min drive of my house that specialize in CB&P, and if I take a 40+ min train ride to NYC, the number of CB&P meccas rises beyond easy counting (Katz's Deli being a famous example).

Bottom line: salt beef is big over here too - we just use different names for it.
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Re: What are you EATING right now?

Postby Almighty Doer of Stuff » Sun Jan 03, 2016 1:21 pm

The Grape Nuts were in there because I didn't have enough for a bowl of it and I figured they'd add a bit of nutrition and fiber.
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Re: What are you EATING right now?

Postby Cardinal Fang » Tue Jan 26, 2016 4:20 pm

Christmas dinner - turkey, pigs in blankets, roast tatties, xmas pudding - the whole nine yards

Friend of mine has just returned from 9 months building toilets and clean water facilities in refugee camps in Syria, Turkey, and Jordan. As Xmas day was another working day for him, and people in the camps have nothing, he didn't want to rub it in. So now he's home, there's a big shin dig.

Going to go and have a sleep now.

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Re: What are you EATING right now?

Postby Roving Punster » Thu Jan 28, 2016 12:57 pm

Major respect to/for your friend, for being a good samaritan.

Lunch today: I doctored up a package of instant ramen with sauteed thinly shaved onions & celery (celery is very underrated), a little garlic & cayenne, a handful of frozen peeled 51/60 shrimp, and a beaten raw egg.
ΦΒΚ - Φιλοσοφία Βίου Κυβερνήτης ("Love of learning is the guide of life")

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Re: What are you EATING right now?

Postby MourningStar » Sun Jan 31, 2016 5:08 pm

Love me some celery. Especially when diced or cut super thin. Good way to inject fiber and flavor into anything. I think it's time for me to make some cottage pie again.

Ground beef, peas, mirepoix, starchy potatoes, garlic, beef stock, wee bit o' corn starch ( for thickening ). Some thyme, a dash of rosemary, salt, and pepper. slap it all together, top with mashed potatoes... sprinkle of paprika on top. Let it brown up. Damn delicious. :drinking:
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Re: What are you EATING right now?

Postby Roving Punster » Mon Feb 01, 2016 1:19 am

Quick aside on celery for the benefit of onlookers ... for raw applications involving anything other than thin slice or small dice, it's best to de-string full size stalks of celery. A few light strokes along the backside of a rib will usually remove them. You can also slip a paring knife into the lip of a stalk and peel gently backwards to remove them (before slicing off the lip to finish), but that takes a little practice.
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Re: What are you EATING right now?

Postby Roving Punster » Mon Feb 01, 2016 10:09 pm

Curried shrimp over rice.

I have a recipe for homemade curry powder, if anyone wants it. I reverse engineered a version some years ago.
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Re: What are you EATING right now?

Postby Nef Yoo BlackBeard » Tue Feb 02, 2016 12:04 am

Roving Punster wrote:Curried shrimp over rice.

I have a recipe for homemade curry powder, if anyone wants it. I reverse engineered a version some years ago.


fyer aweigh
rrrrrrr
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Re: What are you EATING right now?

Postby MourningStar » Tue Feb 02, 2016 2:51 pm

Nef Yoo BlackBeard wrote:fyer aweigh
rrrrrrr



Yeah, fire away. I've been wanting a to make curry in one form or another for some time now.


:haha:
The circumstances of the world are continually changing, and the opinions of men change also; and as government is for the living, and not for the dead, it is the living only that has any right in it. That which may be thought right and found convenient in one age, may be thought wrong and found inconvenient in another. In such cases, who is to decide, the living, or the dead? -Thomas Paine

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Re: What are you EATING right now?

Postby Roving Punster » Tue Feb 02, 2016 9:17 pm

Nef Yoo BlackBeard wrote:
Roving Punster wrote:Curried shrimp over rice.

I have a recipe for homemade curry powder, if anyone wants it. I reverse engineered a version some years ago.


fyer aweigh
rrrrrrr


Just to disambiguate, this is for what most home cooks here in the USA refer to as "curry powder". Other countries have different names for it. In any case, this is my version of McCormick Curry Powder. Other versions exist on the web, but this one is mine.

Yield: Roughly 10 tsp (about 2/3rds of a standard spice rack bottle)

Qty Ingredient
2 tsp Fenugreek Seeds
2 tsp Coriander Seeds
1 tsp Cumin Seeds
5-10 Curry Leaves, dried {NOTE: If you lack curry leaves, substitute 1-2 bay leaves.}
1 tsp Paprika, ground
1 tsp Turmeric, ground
1 tsp Garam Masala, ground
¾ tsp Besan Flour (alt: hulled dried urd dhal, ground)
¾ tsp Garlic, powder
1/8 tsp Ginger, powder
1/8 tsp Dry Mustard (yellow), ground
1/8 tsp, ea Black Pepper & Cayenne Pepper, ground
1/8 tsp Asafoetida, ground

Directions:
1. Dry toast (over low-med heat), cool & set aside whole seeds in spice mill.
2. Combine all ingredients in spice mill, and grind until very fine.


Some recipe comments, in no particular order:

* The fenugreek provides a faint but important important backnote of banana/maple - it's the backbone that all the other spices build off of, so do not omit or substitute for it, or the recipe will not work.
* Bay leaves will work, but curry leaves are more authentically southern indian and give a better flavor.
* If you dont have (or want to buy a bag of) besan flour, the purpose here is more of an anti-caking agent rather than flavor, so feel free to grind a little rice or dhal (if you have some) in a spice mill as a substitute.
* Asafoetida adds a faint musky backnote that rounds out the flavor, but if it's not something you keep on hand it can be omitted.

Style wise, the origins behind this style of curry powder are actually English (who in turn adapted it from Southern Indian masala blends, of which sambar is a close cousin), and neatly exemplifies the British love of sauces and gravies (curry powder is usually mixed with equal parts flour, and then cooked into melted butter to form a quick roux ... to which diluted milk is then added to make a curry sauce.
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Re: What are you EATING right now?

Postby Roving Punster » Tue Feb 02, 2016 9:22 pm

Here's my recipe for curried shrimp:

Entrée for 3, served over plain cooked white rice.

Qty Ingredients
1 lb Shrimp, raw, shelled & deveined (butterfly if too large)
1 tbsp (14 gr) Butter, sweet
-----
2 tbsp (28 gr) Butter, sweet
¼ cup Scallions Whites and/or Shallots, minced fine
1 tbsp Flour, all purpose
1 tbsp Curry Powder (aka “English” or “Supermarket” curry powder)
½ tsp Salt
-----
½ cup Chicken Broth
½ cup Milk
-----
½ cup Optional: Tomato, diced

Directions:
1) PAN: Preheat a 10-12” non-stick skillet.
2) SHRIMP: In all reality, any size of peeled and deveined raw shrimp will do. If they’re small or medium, leave em whole. If they’re extra large, butterfly them so they curl into spirals when cooked. If they’re colossal, halve them completely. Saute briefly over med-high heat in butter until just opaque, then set aside in a bowl.
3) CURRY ROUX: Sweat scallions and/or shallots in remaining butter until tender. Add flour, curry powder and salt, and stir over medium heat for 1-3 mins to form a light curry roux.
4) ROUX becomes SAUCE: Whisk in the chicken broth, then the milk, raise heat to high, and continue whisking until thickened. Continue simmering for several minutes, to cook out the roux until the desired thickness/gloss is reached (ex: latex paint).
5) FINISH: Add the tomato, along with the reserved cooked shrimp & serve immediately, over cooked white rice.
6) VARIATION (SCALLOPS): Substitute large sea scallops (cut in half, horizontally) for the shrimp.
ΦΒΚ - Φιλοσοφία Βίου Κυβερνήτης ("Love of learning is the guide of life")

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Re: What are you EATING right now?

Postby ChowMein » Wed Feb 03, 2016 11:01 am

Curry animal flesh be good eating to be sure , more so with a proper naan !
Some of those ingreedyints I have never heard of before fank ye for giving me something do . :drinking:

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Re: What are you EATING right now?

Postby MourningStar » Wed Feb 03, 2016 12:50 pm

ChowMein wrote:Curry animal flesh be good eating to be sure , more so with a proper naan !
Some of those ingreedyints I have never heard of before fank ye for giving me something do . :drinking:



Ooooooh, I love me some naan. The one thing that keeps me from making more at home is making clarified butter. It isn't hard, really. And you can use it for a wealth of other applications. But it does take a little bit of time to do right. I think they call it Ghee in Indian cuisine. Should probably just buy the overpriced stuff at the store. lol. But nothing beats freshly made naan or pita. * wanders off to find hummus * :zen:
The circumstances of the world are continually changing, and the opinions of men change also; and as government is for the living, and not for the dead, it is the living only that has any right in it. That which may be thought right and found convenient in one age, may be thought wrong and found inconvenient in another. In such cases, who is to decide, the living, or the dead? -Thomas Paine

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Re: What are you EATING right now?

Postby Roving Punster » Wed Feb 03, 2016 11:54 pm

MourningStar wrote:
ChowMein wrote:Curry animal flesh be good eating to be sure , more so with a proper naan !
Some of those ingreedyints I have never heard of before fank ye for giving me something do . :drinking:



Ooooooh, I love me some naan. The one thing that keeps me from making more at home is making clarified butter. It isn't hard, really. And you can use it for a wealth of other applications. But it does take a little bit of time to do right. I think they call it Ghee in Indian cuisine. Should probably just buy the overpriced stuff at the store. lol. But nothing beats freshly made naan or pita. * wanders off to find hummus * :zen:


I keep a jar or two of homemade ghee in my fridge at all times. It's easy to make, and stored in the fridge in a sealed jar it keeps for many months. I mostly use it for things like quesedillas & mushroom confit. I buy butter in 1 lb blocks (usually about 5-10 lbs at a time), and keep it stored in my freezer - I'll periodically make a jar or two of ghee whenever butter goes on sale, or I run low on ghee, whichever comes first.

It's easy to make - the only remotely troublesome catch is making sure the milk solids dont burn during the tail end of reduction ... you have to watch it carefully to monitor the color of the sediment. Figure a 1 lb block of sweet butter yields about 12 fl oz of ghee.

Directions, from my recipe journal:
Melt butter over low heat in a small saucepan. Simmer slowly over low heat for 3-5 minutes until the foam subsides, then bring the butter to a rolling boil over low-med heat for 30-40 minutes, until the butter clarifies and the bubbles begin to get small & fizzy in appearance. YOU DO NOT NEED TO SKIM during this whole process ... just stir the froth down occasionally, and the sediments will eventually settle to the bottom as the moisture boils off. Continue boiling until the butter becomes totally clear, then reduce heat to low and continue simmering until the milky whey on the bottom reduces to gritty solids that begin to turn a light golden brown ... as soon as that happens (re: caramelization doesnt commence until the moisture is gone), shut off the heat, skim off any remaining foam, and decant the clear ghee into an air-tight glass jar (reserve the reduced whey that's left in the pan for use on toast). Par-cool, seal, and refrigerate. Use within 1 year.
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Re: What are you EATING right now?

Postby Roving Punster » Mon Feb 08, 2016 1:21 pm

Here in the states, the Superbowl is treated pretty much the same way as a holiday, complete with guests and food. I'm in the minority who doesnt care a whit about football, so the event is mostly about cooking something nice and enjoying the amusing once-a-year commercials. Anyway, I made a pot of chili. I went with pork instead of beef, because the former is more sweet (which goes well with the sauteed onions) and the latter always tends to taste murky. For the beans I went with pinto which have a nice middle of the road flavor that doesnt compete for attention. For seasonings I went with a small can of chipotle in adobo, and in diminishing order of quantity - canned peeled tomatoes (chopped), corn niblets (for sweetness and texture), guinness stout, coffee, chili powder, baker's cocoa powder and cumin. I like the combo of guinness, coffee, and cocoa, which plays nice with the ancho-heavy chili powder, and adds some welcome depth and complexity - something I came up with some years back. It's usually served as is, but it also works over rice or crushed saltine crackers or torn up chunks of bread. For garnish I usually go with either a dollup of sour cream or some diced chilled avocado, or both.

My chili is usually pretty popular, because I always aim for a rich well balanced non-greasy flavor, and a nice balance of texture. If anyone wants a more precise recipe, I'll C&P it from my recipe file.
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