BoniChak Posted February 2014
What's for dinner?
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losers .
im gonna go make me a peach crisp . pear crisp . whatever . might make a beetroot crisp . as long as its crisp .
dont have nuts to put in it . im doing ok but not " ELVIS "
ok . sh*t . nuts are expensive ..
everything in the stores ( at least in the usa ) is by law , high temp sterilized .
i learned something useful tonight . pear and apple crisp seem to never cook the fruit thoroughly enough before the crumb crust is browned .
i was reading a book from the hohenzollern era of pre kaiser germany . the simple solution is to cook down the fruit on the stovetop , sugar to taste , and add corn starch to get a pie filling effect . then bake yourself a fruit crisp .
i feel like an idiot for not thinking of that long ago .
otherwise the " middle ages " cookbook was rather uneventful .
salt , bacon strips , and your choice of meat , potatoes , game , turnips .
this 30 gallons of wine in here is about to kill me . it isnt a big house and the carbon dioxide being emitted is giving me hellish headaches . of course i have the front door cracked open but this is a big batch of booze for such a small space . if it kills me id rather the coroners report read " death from megalomania " as opposed to asphyxciation . i go big or not at all .
Then there was apple ,raspberry, gooseberry and black current anything we could grow or which grew wild. The temperature there was so much cooler there that the fermentation took weeks rather than months. We had a 5 gallon carboy that sat by a radiator wrapped in a comforter and gently bubbled. We had not just throw an old towel over an open bin but had the proper bung and tubes to avoid contamination.
Unfortunately can't get my husband interested these days but that stuff was far better than the adulterated stuff they sell in the liquor store
funny thing about making messes . i used to do nearly all the cooking when my family was young . i was having fun doing it with maybe one pan , then i got to noticing my ex was browsing along beside me washing my utinsels every time i sat one down . she was clinically ocd , way opposite of what i was trying to do . all that time she was misusing i coulda used .
we just didnt think the same , in hindsight .
and yes veronica , if you dont use precisely ALL the sugar you wont reach the desired 12 % .
then you always have this bourbon friend who will denounce your wine as being too tame . beat him to the draw by spiking his couple of bottles with a jigger of everclear . thats called fortifying the wine . bout the time he opens his yap to insult your hooch , he'll stumble and plant his face in the mud for about 5 hours .
resourceful people have to plan for everything it seems .
when i got there the manager said i could buy all the melons i want cause she had gotten in more . then she sold me rotten bananas for 50 % off .
maybe they worked with me because i was nice about the whole snafu .
i wanted cantaloupe but in the grand scheme of things , i could go on living without them .
well the wine is sitting in the dining room already bubbling . pay attention cause this recipe is real scientific ;
1/2 a cartload of cantaloupe
all the rotten bananas you can carry in one arm
ALL the sugar
1 pkt of bakers yeast
ya chop all this crap up in a 30 gallon garbage can and throw a rag over it to keep the s*it gnats out .
4 weeks later , youve got booze .
i tried to find a cantaloupe wine recipe on the web and all i found was a bunch of drivel about how melons make horrible wine . yes it does if youre a quitter or easily deterred . i was making melon wine back when the closest thing to the internet was a soldier copying some still shots of donkey porn on his microfitch .
if you leave that gassy , rancid stuff in the bottles for about 6 months it turns into the most delightful thing you ever tasted .
in summart ;
be patient
never give up
dont believe everything you read on the web
dont take simple things and make them complicated .
i tried at the store no luck . tried corporate , no luck , tried corporate again , just might get the mellons . ya might not always win but it dont hurt to run with it hard before you give up . i want those mellons if possible . they represent 30 gallon of mellon wine for a total of 40 dollars . 120 quarts of good wine for 40 bucks . thats 33 cents a quart -- no booze tax .
really ?
some beans , some salt , some onion , some hog meat , and some water .
granted, you have to hit em with black pepper and a little sugar when theyre done but thats far from rocket science .
i did have one unusual ingredient . habanero peppers . i have a half gallon of these cut up in the fridge and one teaspoon full in a large pot of soup or a batch of bread rolls is almost too much . they are the white phosphorous of peppers .
you wouldnt think ham and beans would be good with a little pepper heat but they really are .
They give a much more appetizing color especially to soup.
As for lentils I am assuming you have red lentils (well reddish some are yellowish but red as opposed to green) Red lentils cook quicker - about 30 minutes and green take longer at about 45 mins the red ones are sweeter than green and mush down better too.
You could use it to make an Indian dish called a dahl (I think it is spelt like that - it is spicy but not hot although you could add chilli peppers if you wanted)
Use a largish pan and a not too high heat.
Fry off a finely chopped onion in about a tablespoon of oil (I use vegetable oil but I know Olive oil is preferred by some) - do you call this sautéing? A couple of minutes should do it
Add a couple of minced garlic cloves and 2 teaspoons of finely grated FRESH ginger and keep sautéing for about another minute
Add 2 cups of lentils (mixed is best but red is ok too), a bay leaf, a cinnamon stick (Don’t add cinnamon powder you want to be able to take it out later and even if you like cinnamon it will overpower this dish if you're not careful), 1 teaspoon each of haldi (you might know it as turmeric) and cumin, 2 dollops - oops sorry tablespoons of tomato paste, and 4 or 5 cups of BROTH.
Now because I am definitely not a vegetarian I make broth in the pressure cooker using marrow bones onion and carrot with some seasoning and give it a good long cook then strain it but commercial works just as well if thats all you have to hand
Simmer for about 20-30 mins depending on the lentils - they should be tender
take out the bay leaf and the cinnamon and serve warm - you can garnish it if you want with coriander leaves (cilantro in the US?)
It gives it a nice creamy texture without the cream or flour.
with bean soup i even pulverize some of the beans after theyre done cooking .
they dont teach you this crap in schools . lol
some day im hoping to finely chop a bunch of my pepperoni / cheese snack sticks and make chili with them . chili with rice instead of pasta . theres no way it could go wrong , the pepperoni sticks are good .
susan , ive never heard of crack slaw but it sounds great .
At least I managed not to burn that.
Hope the rain check shows up and includes a bonus Capt.
i had a great day . the profession lumberjill let me drop lots of big trees while he hauled brush . im 12 yrs his senior , he really shouldnt underestimate my abilities .
i stopped by the try n sav to buy 20 cantaloupe and 40 lbs of sugar and the jerks wouldnt let me buy that many cantaloupe . i narced em out to corporate and hope to get a rain check in the mail . i hope if and when i do , the cantaloupe are indiana grown and twice the size .
its like they hate cantaloupe wine or something . dumbasses need to age it for 6 months and sample it again . whole different situation then .
Yes, they are great in almost any vegetable soup, you can cook them right in the soup or pre cook and add in later. But please don't make soup with bouillon cubes, aside from them containing MSG they really don't make a good foundation for soup. Buy a box of real broth instead (veg, beef, chick, whichever you prefer), you will taste the difference and also gain from the extra nutrients.
There are wonderful indian lentil dishes: you can google them.
now where was i ? oh yea , whatever ..
been reading tonight and came to realize that once youre making good brats and pepperoni / cheese snack sticks , youre in deep enought to try corned beef and pastrami . they are all similarily spiced and cured meats. in the case of corned beef and pastrami they are brine cured , slightly different than the sausages cured with the addition of prague powder .
all of the above would go great on a whole wheat brotchen roll except the pepperoni sticks . theyre just great for snacking .
i made pear crisp last night cause ive got lots of pears and have heard it was good . i added in about 8 ounces of caramel bits and they were a great addition .
A slice of lime in a pepsi or diet pepsi is also good.
Make your own salsa: can of diced tomatoes, dice an onion, handful of diced jalapeno, a squirt of ketchup, some diced cilantro and the juice of one lime.
I have a question for all you foodies out there: I love limes, the colour, the aroma, the flavour, so when I see them on sale I will grab some and bring them home. Unfortunately they always seem to sit on my counter waiting to be used because other that pie (and I don't need to be making a whole pie just for me) I don't know what to do with them. Any ideas??
It came with rice pilaf and red potato salad, which I swapped out for leftover bok choy. For dessert was a pudding / blanc mange Mom sent home from the hospital -- much improved by drowning it in maple syrup and cookie crumbs.
Thank you so much,,Trying!
Dad on the other hand would not try it he is very fussy and will not eat dressings or gravy of any kind. That's OK though his food likes are healthy ones.
I'm supposed to eat low sodium and so are my folks. I Love salt and really miss it. I've tried so many things to perk up food but nothing tastes as good as salt for me (or Mom)... not Mrs. Dash, not lemon juice... The other day I read a food article that suggested pureeing salad (yes, greens included) with vinegar and oil to make a salad dressing. It sounded intriguing so I tried it. Long story short it's amazing! I usually put a ton of stuff in my salad, .. greens, berries, celery, cucumbers, peppers, avocado, cilantro...whatever I have around so each night is different. I used olive/safflower oil and cider vinegar. I also now add fresh garlic and peppercorns. And NO salt Nada!
Each time the dressing is delicious! I now put it on my sandwiches for work, on my baked potato, vegetables, I even tried it on my chicken instead of gravy, it makes everything so tasty and you don't need a lot.
A couple times I put a little honey in, tonight I got brave and tried raisins (I like honey better but still good) :)
I use about a cup of mixed salad, about 10 peppercorns, approx. three tablespoons of oil and a tablespoon of vinegar. This makes enough for about 4 servings. I don't know how long it would last in the fridge so I only make small batches for now. These measurements are approximate so experiment. I have a mini food processor which is perfect. Make sure you puree well.