March 16, 2014

Food Thread: Avocado Liberation Front (CBD)
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skull179.jpg

Keep your damned thumbs off my avocados.

Many of you have done it. You poke through the huge pile of avocados, desperately looking for one that isn't baseball hard and several days from succulent, luscious, delightful guacamole. And you squeeze and prod and poke, ruining every single one you touch.

You know who you are.

Stop, and all will be forgiven.

Continue, and the wrath of the ALF will come down upon you. The Five Second Rule has never made any sense to me, because every study I have seen doesn't compare the kitchen floor to the kitchen counter or the dining room table or the dish towel. And really, the only rule I obey is the Dildo Growling Stomach Rule. If I am sufficiently hungry, and the food is sufficiently tempting, what's a little E. coli between friends?

This woman is an idiot. Okay, eat McDonalds for a year and see what happens, and I'll pay a bit of attention. And it is understandable to make every dish in Julia Childs' wonderful cookbook, "Mastering The Art Of French Cooking," as a cooking exercise or an expression of one's midlife crisis, or just to eat well. But to do what this self-important, pompous ass did proves nothing. Starbucks food is not part of the cultural discussion the way McDonalds is. Nobody cares, and your cry for attention is embarrassing. Just go away.

Why can't these people respect the wishes of Gaia and allow these plants to disappear? The same people who vociferously defend natural processes will rush to condemn the actions of man. This makes no logical sense unless one accepts the premise that we are not of nature, and these are not people who believe in creation, so that explanation is out.

The Cookie Dough Oreo (warning: NY Times link) disturbs me greatly. Is this a horrid violation of all that is sacred in cookieland, or am I being silly?

The Perfect Alarm Clock?


And...a question for the Horde. Butter or lard for biscuits? I made a batch yesterday morning that turned out very well....nice and tall and with a great texture. But I am growing suspicious of the various recipes that claim to be the best. I am becoming convinced that it is technique that makes the biggest difference.

Banana Bread

4-5 (depending on size) very overripe bananas
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (1½ sticks) unsalted butter, melted and cooled
2 cups all-purpose flour
1½ teaspoons baking soda (mix into flour)
1 teaspoon kosher salt (mix into flour)

Preheat oven to 350°

Butter a 9 by 5-inch loaf pan. This can also be used for muffins (bake for about 30 minutes).

With an electric mixer, or even better, a stand mixer fitted with a whisk, whip the bananas and sugar together for a few minutes on the highest speed that wonÂ’t splatter banana on your ceiling; the goal is to blend the sugar thoroughly into the bananas and get some loft into the mixture.

Slow the speed to medium-low and add the eggs and vanilla; mix for 30 seconds or so and then slowly (especially if you didnÂ’t have time to allow it to cool) add the butter.

Mix in the dry ingredients at low speed for a few seconds, just until you canÂ’t see any dry flour. Using a spatula, scrape the sides and bottom down and finish mixing by hand.

Pour the batter into the buttered loaf pan. Whack the pan on the counter and then give it a bit of a shake until the batter is level.

Place the pan on a baking sheet to catch any overflow and bake for about 1 hour and 10 minutes. About is the important word here. After about an hour take a quick peek at the loaf. If it looks wet at the top then bake it for a few more minutes. Just make sure not to overcook it. I actually donÂ’t like banana bread very much, but it is positively awful when itÂ’s overcooked and dry.

I make this for the brats, who seem to devour it, especially when it is slightly underdone. They like banana bread more than they like raw bananas, so every time I buy bananas they carefully do not eat the last 4, hoping that I will make this crap. It works. I hate being manipulated by children.

Posted by: Open Blogger at 12:00 PM | Comments (252)
Post contains 807 words, total size 6 kb.

1 Lard.

Posted by: NCKate at March 16, 2014 12:04 PM (y7PFk)

2 Then slathered with butter.

Posted by: NCKate at March 16, 2014 12:05 PM (y7PFk)

3 Agree with NCKate.  Lard in, butter on.

Posted by: CQD at March 16, 2014 12:09 PM (4iOIE)

4 When traveling, I look to stop at Panera for a breakfast if there is not a good local joint around. I do like their coffee.  I was in a town that didn't have a Panera so I tried a Starbucks for breakfast. I've had their coffee before and am not a fan. There breakfast however was terrible. Tastes like a frozen egg Mcmuffin heated in a microwave.

I don't know how someone could eat twice a day at a Starbucks for a year.

Posted by: Bruce at March 16, 2014 12:12 PM (igJW1)

5 Starbucks food is not part of the cultural discussion the way McDonalds is.

It should be.  Proggs are all about banning stuff poor/brown people like--soda, McDonalds--while leaving stuff rich/progg like alone, even when it has more sugar and calories than they stuff they want to ban for "teh obesity crisis."

Fuck that shit.

Posted by: HR Go Cyclones :) at March 16, 2014 12:14 PM (hO8IJ)

6 Posted by: Bruce at March 16, 2014 04:12 PM (igJW1)

I agree about Starbucks coffee, although they recently introduced a medium roast that is much better than their usual crap that tastes like burned sneakers.

Posted by: CharlieBrown'sDildo at March 16, 2014 12:15 PM (QFxY5)

7 And I made my first batch of beer today--a Belgian wit style with orange peel and German Wheat yeast because they were out of Belgian Wit yeast--so my house smells amazing.

Hope it turns out OK; the original specific gravity was a little low.

Posted by: HR Go Cyclones :) at March 16, 2014 12:15 PM (hO8IJ)

8 Made banana bread this morning.

Posted by: RoyalOil at March 16, 2014 12:16 PM (VjL9S)

9 And I made my first batch of beer today

Posted by: HR Go Cyclones at March 16, 2014 04:15 PM (hO8IJ)

I hope you made enough for everyone.....

Posted by: CharlieBrown'sDildo at March 16, 2014 12:17 PM (QFxY5)

10 Has zucchini bread this morning from a batch my SIL made last during  season. It freezes well and is a treat on a cold Sunday morning.

Posted by: Bruce at March 16, 2014 12:18 PM (igJW1)

11 I hope you made enough for everyone.....

Five gallons...

Posted by: HR Go Cyclones :) at March 16, 2014 12:18 PM (hO8IJ)

12 Butter, lots of, but the important thing is to be gentle with the dough. I read a recipe recently for buttermilk biscuits that called for beating the buttermilk into the dough with a stand mixer GAAAAAAAAAAAH. I also don't like re-rolling the scraps to re-cut them because the more you handle quick bread dough or batter the tougher it gets. So I don't make my biscuits round. This is my--my own that I made up and wrote my own self--recipe and it's easy and delicious. 2 ½ cups flour 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 tablespoon sugar ½ teaspoon salt ½ cup cold butter, diced ¾ cup buttermilk 1. Preheat oven to 400 degrees. 2. Using a pastry blender or whisk, stir together dry ingredients in a large bowl. Cut in butter until well distributed. Slowly stir in buttermilk with a wooden spoon until dough forms a ball; if it seems too sticky, stir in another tablespoon or three of flour. 3. Turn out on to a floured surface and lightly knead just until cohesive and smooth; don't overwork dough or biscuits will be flat and tough. Press into a rough square shape, about 9x9 inches, and transfer to a small baking sheet. Using a plastic knife, cut into 9 even squares; separate slightly, leaving about ½ inch between biscuits. 4. Bake until golden and a toothpick comes out clean, about 16-18 minutes. Best served warm and fresh but not bad reheated the morning after and drizzled with honey.

Posted by: Republic of Texas 2: Electric Boogaloo at March 16, 2014 12:20 PM (Gk2GE)

13 starbucks is freaking expensive.  micky-d's isn't.  Beautiful Existence (yeah, that's apparently her name) can kiss my beautiful existence.


Posted by: not the mama at March 16, 2014 12:21 PM (5dxeo)

14 Five gallons...

Posted by: HR Go Cyclones at March 16, 2014 04:18 PM (hO8IJ)




Will that end up being 5 gallons of finished product? Cause that's a lot of beer...

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 12:21 PM (yh0zB)

15 *opens hood and checks blog*



it's dead Jim...

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 12:24 PM (yh0zB)

16 Yay food thread!

Posted by: Y-not on the phone at March 16, 2014 12:25 PM (Jelfu)

17 Agree with HR above-- Starbucks food is nothing but carbs and sugar. And the Seattle coffee angle doesn't make it any less of a capitalistic mega corporation than Mickey D's. The only difference is the clientele.

Posted by: Secundus at March 16, 2014 12:25 PM (7WzZf)

18 I made some chicken corn chowder this week. It was pretty good. I'll definitely make it again.


But now it's time to go get ready for work. Later roonz and roonettez, fear no evil!

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 12:26 PM (yh0zB)

19 My grandma used to make a strawberry nut bread. So good. I've never been able to replicate it. As for butter vs lard, I typically use a little of both when making pie crust, but I've only ever used butter in biscuits. Perhaps it's time to branch out. IMO, lard makes for flakier pastry while butter adds more flavor.

Posted by: Lauren at March 16, 2014 12:26 PM (hFL/3)

20 Now I'm hungry for fresh guacamole.

Posted by: Insomniac at March 16, 2014 12:26 PM (UAMVq)

21 (fwiw...click on nic, search "recipes")



And now, I'm really out. Later roonz and roonettez!

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 12:27 PM (yh0zB)

22 My daughter saw the article on the 5 second rule and couldn't wait to show me. In our house we have a sliding scale based on cost, scarcity of item dropped, and how hungry. Scale slides from 5-10 secs (maybe longer based on qty of alcohol consumed.)

Posted by: olddog in mo at March 16, 2014 12:27 PM (EKOIc)

23 The recipe says forty 16-oz bottles. 

So, a month's supply.

Posted by: HR Go Cyclones :) at March 16, 2014 12:27 PM (hO8IJ)

24 Will that end up being 5 gallons of finished product? Cause that's a lot of beer...
Posted by: GGE of the Moron Horde, NC Chapter

I wonder what the shelf life is for homemade beer. I'd like to try making it, but would be afraid that it would go bad before I could finish it, and would feel the need to clean out the fridge to make sure none would go to waste.

Posted by: Bruce at March 16, 2014 12:27 PM (igJW1)

25 Technique is everything, but it also depends on what ones own preference is in biscuits. My Daddy had a Grade AAAAA reputation as a biscuit maker, but I didn't care for his. Thanks for the recipe, RoT!

Posted by: Tammy al-Thor at March 16, 2014 12:27 PM (CEKeN)

26 And based on her face pic, Beautiful Existence could probably stand to switch to black coffee

Posted by: Secundus at March 16, 2014 12:28 PM (7WzZf)

27 Oh and lard is almost always better than butter for insides of things.

Posted by: Tammy al-Thor at March 16, 2014 12:28 PM (CEKeN)

28 I found the secret to finding lard out here in hippie land. Go to the Mexican grocery stores. Actually, that's the secret to a lot of things around these parts.

Posted by: Lauren at March 16, 2014 12:29 PM (hFL/3)

29 28 Oh and lard is almost always better than butter for insides of things. Posted by: Tammy al-Thor at March 16, 2014 04:28 PM (CEKeN) I disagree.

Posted by: Marlon Brando at March 16, 2014 12:29 PM (UAMVq)

30 Lately I have been on an avocado bagel sandwich kick.  I'm counting calories so I use 1 toasted Thomas' Everthing Bagel Thin (I sprinkle some extra dried garlic inside), 2T Kroger whipped lowfat greek yogurt/cream cheese spread, and 100 g avocado (about one small Hass) for a total of about 315 calories.  You can add tomato and lettuce or other veggies to your liking.  the avocado kind-of squeezes out when you eat it, but it's so yummy.

Posted by: not the mama at March 16, 2014 12:30 PM (5dxeo)

31 The food I've seen at Starbucks came out of big boxes from a truck. Not made on site. Like Panera's giant bags of soup straight from Sysco or wherever.

Posted by: NCKate at March 16, 2014 12:31 PM (y7PFk)

32 Wait... Starbucks charges $2.75 for a freaking orange?! Cased closed. She's a moron.

Posted by: Secundus at March 16, 2014 12:31 PM (7WzZf)

33 You can get lard at any Walmart. Usually on the lower shelf and it's definitely a Spanish name. Manteca, maybe?

Posted by: Tammy al-Thor at March 16, 2014 12:32 PM (CEKeN)

34 'Nanner bread with strawberry cream cheese. mmmm.

Posted by: olddog in mo at March 16, 2014 12:32 PM (EKOIc)

35 I'd rather eat at McDonalds than Starbucks any day, especially for breakfast. McDonalds coffee is better too.

Posted by: Insomniac at March 16, 2014 12:32 PM (UAMVq)

36 Lemon pepper is also very good on avocado

Posted by: Tammy al-Thor at March 16, 2014 12:33 PM (CEKeN)

37 Yes, the traditional batch size for home brewing, the food-grade five gal bucket, yields two full cases plus a few early-tasters, if put up in 12-oz longnecks. If any one of your fermentables is an extract in the 3# can, it's hard to make a batch any smaller.

Back when I used to visit California, the avocado and artichoke capitals of the world were both just over the ridge from my uncle's place. Both had big concrete statues of their famous produce. Now they tell me the avocados are almost all from Mexico, and the part of Mexico they're from is the state where the local civilian militia just rose up to run out the cartels. I'm planning to buy quite a few more avocados in the future. I believe those people deserve our support.

Posted by: Stringer Davis at March 16, 2014 12:33 PM (xq1UY)

38 McDonalds coffee is better too.
Posted by: Insomniac

It is pretty good. But if you get a cup to go, you have to put some ice in it, or it's to hot to drink until you get to work.

Posted by: Bruce at March 16, 2014 12:34 PM (igJW1)

39 My attempt to make mozzarella yesterday was a fail.  The curd never fully came together so I was left with something that resembled tangy ricotta.  Totally annoying.  So I left it overnight in the fridge, draining in cheesecloth.  No better this morning.  I ended up using it to make some beautiful mini-cheesecakes, so lemons into lemonade.

I've been in a bit of a cooking rut lately, I'm bored with the same old same old but don't have much ambition to try anything new.

I freeze my bananas whole in the peel.  Then when it's time for banana bread, I defrost them and they squeeze right out of the peels like toothpaste.  No mushing needed.  They get black and ugly looking but the flavor is perfect.

Posted by: DangerGirl at March 16, 2014 12:35 PM (GrtrJ)

40 I like my nanner bread recipe to have some sour cream in it. If I feel real fancy I add mini semi sweet chocolate chips and alternate drizzles of dark chocolate and icing over it.

Posted by: Tammy al-Thor at March 16, 2014 12:37 PM (CEKeN)

41 20 degrees outside today. Screw it. I did steaks on the grill for lunch. I get tired of going to  a restaurant, and they want 19 dollars for an 8 ounce steak.

Grilling season has begun!!

Posted by: Bruce at March 16, 2014 12:38 PM (igJW1)

42 >>> I'd rather eat at McDonalds than Starbucks any day, especially for breakfast. McDonalds coffee is better too. An Egg McMuffin is way more nutritious than a Starbucks pastry. Lots of protein and lower in fat.

Posted by: fluffy at March 16, 2014 12:38 PM (Ua6T/)

43 IMO, lard makes for flakier pastry while butter adds more flavor. Posted by: Lauren at March 16, 2014 04:26 How about butter flavored Crisco? I remember Mom using Crisco when bacon drippings were low or out.

Posted by: olddog in mo at March 16, 2014 12:39 PM (EKOIc)

44 The best way to check an avocado for ripeness is to gently press in on the stem.  The stem is not attached to the pit so it floats freely in the avocado meat and, if the avocado is ripe, will easily move in as your press with your fingernail.

Best avocado I ever had was at a Mexican resturant on Padre Island in Texas.  Cut the avocado in half lengthwise and remove the pit.  Then carefully scrape out each half in one peace.  Chop up a mixture of fresh basil, some fresh dill, some cooked shrimp and some cooked crab.  Fill the pit hole in each half with the mixture and then gently press the two half's back together. 

Carefully roll the now whole avocado in Panko (or Louisiana Fish fry) and gently deep fry until the coating is golden brown.  Slice and serve.


Posted by: Anchovy at March 16, 2014 12:40 PM (MNxW+)

45 Now they tell me the avocados are almost all from Mexico, and the part of Mexico they're from is the state where the local civilian militia just rose up to run out the cartels. I'm planning to buy quite a few more avocados in the future. I believe those people deserve our support. Posted by: Stringer Davis at March 16, 2014 04:33 PM (xq1UY) Thank you for sharing that. Makes me feel better about the situation.

Posted by: Tammy al-Thor at March 16, 2014 12:40 PM (CEKeN)

46 I took the kids' to Starbucks today because they wanted cake pops and I was too lazy to make them. I got some coffee too. Even more burnt than normal. Blech.

Posted by: Lauren at March 16, 2014 12:40 PM (hFL/3)

47 ...and I was kind of joking about a month's supply, but by the time I give a couple to my dad and brother, swap with home-brewing cow-orkers, and then mein Freund will visit for a week, that's pretty much 40 bottles gone.  *srednop*

Posted by: HR Go Cyclones :) at March 16, 2014 12:40 PM (hO8IJ)

48 If I have a point to make about the lousy food options on Malaysian Airlines 777 service to Beijing is this the right thread or should I be in the one below?

Posted by: Cicero (@cicero) at March 16, 2014 12:40 PM (eL/q6)

49 One Mcdonalds McDouble sandwich ( one of their SMALL sandwiches ) has about 390 calories.

You can have two of those, a salad, and an orange juice ... and you are done for the day. No fries, dammit.

Anything more than that for the entire day is going on as fat if you don't exercise.

Posted by: Kristophr at March 16, 2014 12:41 PM (c6N69)

50 >>>I wonder what the shelf life is for homemade beer. The higher the ABV, the longer it will last. I've aged a Dogfish Head 120 Minute for five years before and it was still really good

Posted by: DC in Towson at March 16, 2014 12:41 PM (4d0wu)

51 Crisco is just congealed vegetable oil. Lard is animal fat. Animal fat is always superior in flavor to vegetable oil, in my opinion.

Posted by: Tammy al-Thor at March 16, 2014 12:42 PM (CEKeN)

52 And...a question for the Horde. Butter or lard for biscuits? I made a batch yesterday morning that turned out very well....nice and tall and with a great texture. But I am growing suspicious of the various recipes that claim to be the best. I am becoming convinced that it is technique that makes the biggest difference. Technique. Old-Fashioned Buttermilk Biscuits, add chilled shaved butter to the dry ingredients, working quickly with your fingertips to form "flakes" is a good technique. Gently knead; don't overwork your dough or it will be too tough. And, fold layer. Same for flaky, buttery croissants. Technique.

Posted by: artisanal 'ette at March 16, 2014 12:42 PM (IXrOn)

53 Crisco is just congealed vegetable oil. Lard is animal fat. Animal fat is always superior in flavor to vegetable oil, in my opinion.


Nothing beats butter.

Posted by: Marlon Brando at March 16, 2014 12:43 PM (eL/q6)

54 Grilling season has begun!! Posted by: Bruce at March 16, 2014 04:38 Begun? Grilling season never ends? 24/7/365.

Posted by: olddog in mo at March 16, 2014 12:43 PM (EKOIc)

55 The manteca at the Mexican stores hasn't been hydrogenated, so it doesn't have trans fats. They render their own at the carnecería, I think. It's brownish, rather than white.

Posted by: stace at March 16, 2014 12:44 PM (9PXzx)

56 I love the skull avocado, and I'm guessing that's a spades nose though it's missing the stem.
 
Sure, I give the avocados a light squeeze to try and find one that's close to ripe; I do the same thing at home while they are ripening on the counter with no harm to them. I like to buy 4-5 at a time and pull them out of the refrigerator and onto the counter 1-2 days apart. That way I get fresh ripe avocados over a week's period. I like to eat them by themselves though I do sometimes make guacamole too.
 
I've never looked up guacamole recipes until today, but there are a couple out there close to mine. I use a well ripened avocado, cut into chunks and add a dollop of mayo. I fork mash the the two together until no bits are bigger than 1/4". I then add garlic powder, a dash of worchestershire, a packet or two of Taco Bell Mild if I've got them, and a good tablespoon of Pace picante hot salsa, or maybe two. Add a squirt of lemon juice to stop it from turning brown on you and mix it all up.
 
Serves one, unless I decide you're worthy of having a bite or two of mine. Actually, even my kids love this stuff. And sorry for the lack of measurements; they are all to taste anyways.

Posted by: GnuBreed at March 16, 2014 12:44 PM (cHZB7)

57 It's brownish, rather than white. Posted by: stace at March 16, 2014 04:44 PM (9PXzx) You know, that's a really good point. The kind at WalMart is definitely white.

Posted by: Tammy al-Thor at March 16, 2014 12:46 PM (CEKeN)

58 Ah, avocados. I buy about 3 a week, in various stages of ripeness so that I can eat one straight away, then a day or two later, etc. And, I refrigerate them when ripe. It does lengthen the time if I fail to eat them quickly enough.

Posted by: artisanal 'ette at March 16, 2014 12:46 PM (IXrOn)

59 On the food topic, I just finished making a seafood breakfast pie. Shrimp, scallops and crabmeat. Poblano pepper, red jalapeños, onion, tomatoes and spinach. 10 eggs to bind it together. Cook all the seafood and set aside. Cook peppers and onions. Add spinach until slightly wilted. Add eggs and tomatoes and cook until mostly set. Throw in the oven on broil until the top sets. Flip upside down onto baking sheet and slice.

Posted by: DC in Towson at March 16, 2014 12:46 PM (4d0wu)

60 I freeze my bananas whole in the peel. Same here. I even freeze fresh lemon and lime juice, as well as the rind/pieces or shredded. I typically cook/bake with fresh, but, helps in a pinch if in the middle of a recipe and you find you didn't have something in the cupboard you needed.

Posted by: artisanal 'ette at March 16, 2014 12:48 PM (IXrOn)

61 62 On the food topic, I just finished making a seafood breakfast pie. What time should we come over? And do we need to wear pants?

Posted by: olddog in mo at March 16, 2014 12:49 PM (EKOIc)

62
Anything more than that for the entire day is going on as fat if you don't exercise.
Posted by: Kristophr

I can eat, because of my size, 2500 cals a day just as maintenance calories. That's if I don't move out of bed or do anything else for the day. With exercise it's 4000 cals a day.

800 calories is usually a breakfast.

Posted by: Bruce at March 16, 2014 12:49 PM (igJW1)

63 Hrm.  I should get a freezer for my garage.

Posted by: HR Go Cyclones :) at March 16, 2014 12:49 PM (hO8IJ)

64 DC, now, how does one know when seafood is done. Nasty slimy boogery sea insects totally revolt me, but Thor loves them and I'd like to make this thing you invented for him.

Posted by: Tammy al-Thor at March 16, 2014 12:50 PM (CEKeN)

65 Posted by: DangerGirl at March 16, 2014 04:35 PM (GrtrJ)

Too bad about the mozz. I have made ricotta, but never mozzarella, and just assumed that they would be about as easy.

Do you know what went wrong?

Posted by: CharlieBrown'sDildo at March 16, 2014 12:50 PM (QFxY5)

66 >>>What time should we come over? And do we need to wear pants? If you want any, you better hurry. And if you wear pants, you'll be the only one. Also finishing off a growler of Nugget Nectar and then have a little one of a coconut chocolate beer that tastes like a GS Samoa cookie, if a Samoa cookie had 7% alcohol.

Posted by: DC in Towson at March 16, 2014 12:51 PM (4d0wu)

67 Posted by: Anchovy at March 16, 2014 04:40 PM (MNxW+) This sounds amazing.

Posted by: artisanal 'ette at March 16, 2014 12:51 PM (IXrOn)

68
Anything more than that for the entire day is going on as fat if you don't exercise.
Posted by: Kristophr

I use charcoal and when the temps in No. Ill get below 40 and the wind is swirling around, the quality of the grill suffers. I can do it, but it's not worth the effort...especially if there is a foot of snow on the patio.

Posted by: Bruce at March 16, 2014 12:52 PM (igJW1)

69 A character in a book I read would freeze butter and grate it into biscuit dough. I haven't tried it yet. After making banana cream pie once, the kids have stopped eating fresh bananas so that they will *need* to be made into pie. Got the 13 year old to make the pie yesterday: frozen pie crust, instant pudding and homemade whipped cream! And the 8 year old sliced the bananas.

Posted by: Mama AJ at March 16, 2014 12:52 PM (SUKHu)

70 Posted by: Tammy al-Thor at March 16, 2014 04:46 PM (CEKeN) Then next month a new study will come out showing the health benefits of trans fats.

Posted by: stace at March 16, 2014 12:52 PM (9PXzx)

71 Posted by: DC in Towson at March 16, 2014 04:46 PM (4d0wu)

Seafood quiche without the pie crust!

Posted by: CharlieBrown'sDildo at March 16, 2014 12:53 PM (QFxY5)

72

Gotta play "Newman" here a bit.

My Dad worked for USAID when I was growing up in the 1960's - 1970's, so I got live in exotic places like Benin City, Nigeria, and Maadi, Egypt.

Dad had also spent 13 years in Liberia, before I was born, so he was already an old hand in the tropics.

Anyway, outside of North America, most of the rest of the world actually calls Avacados..."Butter Pears"!

Dad loved them, and in Africa at least, it was common to eat them by peeling, slicing in half, remove the huge pit, then putting salt, pepper, vinegar, and ketchup on the halves, and eating them like that!

Actually tastes quite good!

Posted by: Dale in Atlanta at March 16, 2014 12:53 PM (XdIkg)

73 Begun? Grilling season never ends? 24/7/365.
 Posted by: olddog in mo

This was meant to go with the above.

I use charcoal and when the temps in No. Ill get below 40 and the wind is swirling around, the quality of the grill suffers. I can do it, but it's not worth the effort...especially if there is a foot of snow on the patio.

Posted by: Bruce at March 16, 2014 12:54 PM (igJW1)

74 Too bad about the mozz. I have made ricotta, but never mozzarella, and just assumed that they would be about as easy.

Do you know what went wrong?
Posted by: CharlieBrown'sDildo at March 16, 2014 04:50 PM (QFxY5)


It could have been the milk.  Or maybe not enough rennet.  I'm not really sure, but those seem to be the two things that can go wrong.  Supposedly if the curds are correct, they are sort of custard-looking, while mine were loose, very much like ricotta.

The cheesecakes are badass though, so not a total loss.  No way I was chucking an entire gallon of milk, considering the price.

Posted by: DangerGirl at March 16, 2014 12:55 PM (GrtrJ)

75 stace, no doubt! Dale, lots of SE Asians eat it with milk and sugar as a dessert.

Posted by: Tammy al-Thor at March 16, 2014 12:55 PM (CEKeN)

76 Posted by: DC in Towson at March 16, 2014 04:51 PM (4d0wu)

I tried the Nugget Nectar on Friday!

Not too bad, but there was an odd flavor that I wasn't thrilled with.

Posted by: CharlieBrown'sDildo at March 16, 2014 12:55 PM (QFxY5)

77 >>>DC, now, how does one know when seafood is done. Crabmeat I just buy the pasteurized stuff because if I steam and pick them myself there won't be any left to add. Shrimp are super easy. Place on a baking sheet with some olive oil, salt and pepper. Bake at 375 for 6-7 minutes. When they turn pink, they're done. Scallops are a little harder. I like to use ghee (or butter for you non-paleo folks) and evoo. Get it super hot and sauté for 2ish minutes per side. If you slice it open and it's super shiny, it's not done. My rule for seafood is undercooked is better than overlooked. Undercooked is sushi. Overlooked is ruined.

Posted by: DC in Towson at March 16, 2014 12:55 PM (4d0wu)

78 Butter.

Posted by: Marlon Brando at March 16, 2014 12:55 PM (p/NEr)

79 At my bakery, we use loads of butter in our biscuits, in addition to whole-milk buttermilk. They are light, silky and wonderful.

Besides, "lard" doesn't seem quite as appealing in the label for the hoi-polloi.

Posted by: alphabaker at March 16, 2014 12:55 PM (Wfp8t)

80 I officially declare this post discoherent.

Posted by: Teh Most Interesting Man at March 16, 2014 12:55 PM (dTh2r)

81 Speaking of freezing stuff... came across this tip couple of years ago regarding tomato paste. Many recipes call for 1-2T of tomato paste but you have to open a 6 oz can to get it. Take the remaining paste and put 1T dallops in individual wax paper wraps and put them all in a freezer bag. Just don't confuse it with the frozen chipotle peppers.

Posted by: olddog in mo at March 16, 2014 12:55 PM (EKOIc)

82 I have chicken cooking in the crockpot for chicken and dumplings. It's that kind of craptastic weather day. I'm taking the lazy way out on the 'dumplings' though....biscuit.

Posted by: Tami [/i][/b][/u][/s] at March 16, 2014 12:56 PM (bCEmE)

83 I hate you, autocorrect.

Posted by: DC in Towson at March 16, 2014 12:57 PM (4d0wu)

84 Sorry....meant 'Bisquick'.

Posted by: Tami [/i][/b][/u][/s] at March 16, 2014 12:57 PM (bCEmE)

85 Many recipes call for 1-2T of tomato paste but you have to open a 6 oz can to get it. Take the remaining paste and put 1T dallops in individual wax paper wraps and put them all in a freezer bag. Just don't confuse it with the frozen chipotle peppers. Posted by: olddog in mo at March 16, 2014 04:55 PM (EKOIc) I started buying the tubes of tomato paste. Got sick of throwing what was left in the can away.

Posted by: Tami [/i][/b][/u][/s] at March 16, 2014 12:58 PM (bCEmE)

86 to die for Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate) http://tinyurl.com/ptlavnh I've made this several times as one of my appetizers for guests. I use the toasted sesame seeds versus the chicharrones. Absolutely love this. And, it's easy to make. Also in the Williams-Sonoma Savoring Appetizers cookbook (the book I have).

Posted by: artisanal 'ette at March 16, 2014 12:58 PM (IXrOn)

87 Oh, forgot about that other growler of Heavy Seas Black Cannon. It's a black IPA that is simply amazing. Off to refill the Sunday Funday Mug.

Posted by: DC in Towson at March 16, 2014 12:58 PM (4d0wu)

88 And we use unbleached untreated bread flour. Flour matters.

Posted by: alphabaker at March 16, 2014 12:58 PM (Wfp8t)

89 Nasty slimy boogery sea insects totally revolt me, but Thor loves them and I'd like to make this thing you invented for him. Posted by: Tammy al-Thor at March 16, 2014 04:50 PM (CEKeN)


The crab will already be cooked, you just need to check it for shells.  Shrimp are done when they turn pink and are firm to touch.  Scallops become opaque and also firm up.  Both shrimp and  sea scallops don't take more than a few minutes on each side.  The most important thing is to not overcook, as seafood becomes rubbery when it is overdone.

Perhaps the seafood pie man can give us more info on how he cooked the seafood (broil, saute, boil?) and that could help!

Posted by: DangerGirl at March 16, 2014 12:59 PM (GrtrJ)

90 Posted by: olddog in mo at March 16, 2014 04:55 PM (EKOIc) A couple of old Ice Cube Trays help with this method of foodstuff saving. Once frozen, pop into a freezer bag and throw the tray in the dishwasher.

Posted by: Marlon Brando at March 16, 2014 12:59 PM (p/NEr)

91 Ooops, looks like seafood pie man did while I was typing the above.  Thank you!

Posted by: DangerGirl at March 16, 2014 12:59 PM (GrtrJ)

92 Posted by: GnuBreed at March 16, 2014 04:44 PM (cHZB7)

That guacamole recipe is radically different than mine!

1 avocado
juice of 1 lime
1 tbs. minced shallot
pinch of salt
cayenne to taste
grind of black pepper
minced jalapeño (optional)

Posted by: CharlieBrown'sDildo at March 16, 2014 12:59 PM (QFxY5)

93 DC, thanks, that helped. The super shiny bit, I mean. Shrimp, now.... can I get stuff I don't have to clean? I cannot be messin' with that poop vein.

Posted by: Tammy al-Thor at March 16, 2014 01:00 PM (CEKeN)

94 Best meal ever: One raw Avo diced, next to one lightly seared 8 ounce tuna steak. Beer, pickled ginger and soy sauce. Yum.

Posted by: Sharkman at March 16, 2014 01:00 PM (wPAba)

95 Posted by: DangerGirl at March 16, 2014 04:59 PM (GrtrJ) Oh hell. Confused again. Pink for shrimp? Aren't they already pink?

Posted by: Tammy al-Thor at March 16, 2014 01:01 PM (CEKeN)

96 Posted by: alphabaker at March 16, 2014 04:55 PM (Wfp8t)

Welcome to a professional!

I just started using whole milk buttermilk rather than whatever they had at the store, and I agree, there is a difference.

Posted by: CharlieBrown'sDildo at March 16, 2014 01:02 PM (QFxY5)

97 I can do it, but it's not worth the effort...especially if there is a foot of snow on the patio. Posted by: Bruce at March 16, 2014 04:54 My grill is on deck right outside my kitchen. Figuring temps and cook time is challenging when temp goes below 32 but that just adds to the excitement. Plus it kind of fun cooking out in the snow.

Posted by: olddog in mo at March 16, 2014 01:02 PM (EKOIc)

98 You can buy shrimp that are already deveined so you don't have to deal with the poop chute.  As a matter of fact, to make things easy, you can buy frozen, deveined, unshelled pre-cooked shrimp.

Shrimp are more of a grayish-white when raw.  They pinken when cooked.

Posted by: DangerGirl at March 16, 2014 01:02 PM (GrtrJ)

99
guacamole...add a dollop of mayo.
Posted by: GnuBreed




No.  Not even if hostages have been taken.

Mashed alligator pear, fresh lemon or lime juice. Salt if desired.


Posted by: Laurie David's Cervix at March 16, 2014 01:02 PM (kdS6q)

100 It's hard to fcuk up guac; I do prefer lime juice to lemon if I add citrus juice, and I prefer fresh finely diced pico de gallo to commercial if I add salsa.

Posted by: Tammy al-Thor at March 16, 2014 01:03 PM (CEKeN)

101 >>>Shrimp, now.... can I get stuff I don't have to clean? I cannot be messin' with that poop vein. Shrimp are gray until cooked. As for the vein, I'm of two minds. One, if you don't wanna devein yourself, most seafood places will do it for you for an extra buck per pound or so. On the other hand, when you eat steamed peel 'n eats, the vein doesn't get removed, so who cares?

Posted by: DC in Towson at March 16, 2014 01:03 PM (4d0wu)

102 Ghee appears to be a form of low moisture, clarified butter. I've heard before that moisture is the villain in cooking scallops, and that *always* wipe them down so they're as dry as possible before pan frying. Makes sense that the butter should be as water-free as possible. Posted by: Ugg Boots at March 16, 2014 05:02 PM (oGrEy


Also, ghee has a much higher smoke point than regular butter, so it won't burn at the high temp needed to sear scallops.

Posted by: DangerGirl at March 16, 2014 01:03 PM (GrtrJ)

103 As a matter of fact, to make things easy, you can buy frozen, deveined, unshelled pre-cooked shrimp. Shrimp are more of a grayish-white when raw. They pinken when cooked. Posted by: DangerGirl at March 16, 2014 05:02 PM (GrtrJ) I love you, Danger Girl.

Posted by: Tammy al-Thor at March 16, 2014 01:04 PM (CEKeN)

104 Speaking of dinner, time to go get on that. Been marinating/curing ducks breasts today. We'll cook them in some duck fat, along with sliced potatoes fried in the same duck fat. The breasts served on mixed greens with some Roasted Shallot Vinaigrette I had made a bit ago and kept refrigerated. Easy and tasty. /cheers

Posted by: artisanal 'ette at March 16, 2014 01:04 PM (IXrOn)

105 >>>Also, ghee has a much higher smoke point than regular butter, so it won't burn at the high temp needed to sear scallops. I found that out today. I wasn't able to get that nice caramelized crust on the scallops. Next time I'll use real butter.

Posted by: DC in Towson at March 16, 2014 01:05 PM (4d0wu)

106
I love you, Danger Girl. Posted by: Tammy al-Thor at March 16, 2014 05:04 PM (CEKeN)


Awww.  *blushes*
I'm happy to help.

Posted by: DangerGirl at March 16, 2014 01:06 PM (GrtrJ)

107 I think it's a given now-a-days that shrimp are already de-veined. When was the last time you bought any? Posted by: Ugg Boots at March 16, 2014 05:04 PM (oGrEy) Not sure I ever have. Got it from my uncle, who is a shrimper and they were always very fresh. And nasty.

Posted by: Tammy al-Thor at March 16, 2014 01:06 PM (CEKeN)

108 Posted by: DC in Towson at March 16, 2014 05:05 PM (4d0wu)


If you're going to use regular butter, mix it with a little olive oil.  That will keep it from burning also.  Otherwise, it will turn black and bitter and that's all you'll taste instead of beautiful scallop.

Posted by: DangerGirl at March 16, 2014 01:07 PM (GrtrJ)

109 Awww. *blushes* I'm happy to help. Posted by: DangerGirl at March 16, 2014 05:06 PM (GrtrJ) I forgot the most important part... THANK YOU! You too, DC!

Posted by: Tammy al-Thor at March 16, 2014 01:07 PM (CEKeN)

110 Mmm, that sounds amazing, artisanal 'ette. I'm just cooking for me and the kiddos tonight so I think we're just going to have Shepard's pie. Ok, ok, cottage pie if you want to get technical. Hmm, or maybe I'll wait and make that tomorrow and pretend that it was a St. Patrick's Day plan. *taps chin*

Posted by: Lauren at March 16, 2014 01:08 PM (hFL/3)

111 Posted by: CharlieBrown'sDildo at March 16, 2014 04:59 PM (QFxY5) That's about how I do it--a little citrus, some sort of allium, something for heat, salt, and barely squish it with a fork: just mashed enough so that it'll mix with the other ingredients. Thank you for these food threads, CBD!

Posted by: stace at March 16, 2014 01:08 PM (9PXzx)

112 Yum, Dave in Texas on Spring break? No gun thread?

Posted by: Nip Sip at March 16, 2014 01:08 PM (0FSuD)

113 Anyways, I'm off.  Time to get a chicken ready to roast.  Have a good night, y'all!

Posted by: DangerGirl at March 16, 2014 01:09 PM (GrtrJ)

114 Thank you for these food threads, CBD! Posted by: stace at March 16, 2014 05:08 PM (9PXzx) This!

Posted by: Tammy al-Thor at March 16, 2014 01:10 PM (CEKeN)

115 I tried growing cilantro because I hate buying a giant bunch each time I make my guacamole and only using a bit of it, but the deer wouldn't stop eating it. So I'm back to buying and wasting.

Posted by: NCKate at March 16, 2014 01:11 PM (y7PFk)

116 Mmmm...Love banana, pumpkin and zucchini bread.


Posted by: Lizzy at March 16, 2014 01:11 PM (udjuE)

117 Posted by: GnuBreed at March 16, 2014 04:44 PM (cHZB7) Did you know they sell Taco Bell sauces in the bottle now? Saw an ad online. I'm assuming at the grocery store.

Posted by: shredded chi at March 16, 2014 01:12 PM (oTOny)

118 Not a big fan of Alton Brown, but I did stumble up his Guacamole recipe and found it a hit. IIRC, I add more cumin than he did. http://tinyurl.com/guac-is-good

Posted by: olddog in mo at March 16, 2014 01:13 PM (EKOIc)

119 >>>Thank you for these food threads, CBD! Yeah. I don't get to participate very often, but I always lurk them at some point. The Horde has some serious chefs and I always learn something new.

Posted by: DC in Towson at March 16, 2014 01:15 PM (4d0wu)

120 So, I had a question this week and waited all this time until the food thread was posted. Jokes aside, What kind of meats do you cook with/recommend? I'm pretty much stuck on frozen chicken breast and varieties of hillshire sausages. I don't like working with raw meat, or having to deal with the time-table of cooking/freezing it all, etc. I'm not at all a vegetarian (though I do like vegetables) and I enjoy well-cooked meat, but I don't like cooking it. Any suggestions?

Posted by: .87c at March 16, 2014 01:15 PM (qZPXs)

121

I've been trying to increase my potassium intake...so I eat a lot of bananas and avocados.

They are both pretty high in potassium.

 

I wonder if cooking bananas in banana bread kills the potassium in the bananas?

 

I like banana bread.

Thanks for the Banana Bread Recipe, CBD...I like that one better than the one I've been using, which was my mother's.

 

For texture...I add some oatmeal to my banana bread.

Use 1¾ Cups Flour + ½ Cup Oatmeal.

 

About the potassium...

Most of us aren't getting enough of it, and we don't realize it.

 

If you're tired a lot, you may want to start noticing how much potassium you're getting.

It's not included in multi-vitamins.

 

I was getting muscle cramps...that's what tipped me off to my own potassium deficiency.

 

This is a good little site about potassium:

 

http://www.krispin.com/ potassm.html

 

It has a food chart too, that gives you the potassium content of foods.

Posted by: wheatie at March 16, 2014 01:15 PM (8quPO)

122 OK, now that I've had a chance to read the post, I kind of disagree with you about the plant thing. I see no downside to store plant (or animal or virus or bacteria) genetic material or germ lines for future use. You never know.

Posted by: Y-not at March 16, 2014 01:15 PM (zDsvJ)

123

How odd, I am planning on making shrimp and avocado soup tonight and what do I see here at AOSHQ?

 

Bring 2 cups of water to a boil in a covered saucepan. Take a lb. of medium peeled and deveined shrimp and cook them in the water until just pink, about 5 minutes. Drain and reserve the cooking liquid.

 

In a blender (or a bowl if you have an immersion blender) combine 2 chopped and peeled avocados, 2 chopped tomatoes, 2 fresh chiles, 1/3 c. lemon juice, a few handfuls of chopped cilantro and 1 tsp. salt. Puree til smooth and transfer it to a soup pot and stir in the shrimp. Reheat to serve hot. Or refrigerate for about an hour and serve it cold (I like it that way in the summer.)

Posted by: Donna and V. (no ampersand) at March 16, 2014 01:16 PM (R3gO3)

124 No butter or lard in my biscuits. I use heavy whipping cream to mix and then dip in butter just before baking.

Posted by: CharlieCharlie at March 16, 2014 01:16 PM (Lq3k4)

125 Also, banana bread should have rum in it. And chocolate chips. And walnuts. As for the bacon alarm clock... I think I'd rather wake up to the aroma of baking bread.

Posted by: Y-not at March 16, 2014 01:18 PM (zDsvJ)

126 I use this recipe for Chunky Guacamole:

1 medium tomato, finely diced (about 1 cup)
1/2 small red onion, finely diced (about 3 Tbs.)
1/2 cup coarsely chopped fresh cilantro
3 Tbs. fresh lime juice
1/4 tsp. crushed red pepper flakes
Kosher salt
2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice

Toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork.

Posted by: Lizzy at March 16, 2014 01:19 PM (udjuE)

127 >> That guacamole recipe is radically different than mine!
 
CBD, a quick search shows hundreds of different recipes so no great surprise. In fact, I don't think I've ever had restaurant guacamole from different places taste the same. Yet I hunt for items on the menu containing the stuff, since I like it in almost all variations. (They usually want too much for a separate side order serving of it, plus I'm a cheapskate)

Posted by: GnuBreed at March 16, 2014 01:19 PM (cHZB7)

128 Drain and reserve the cooking liquid.



Do you use it later in the recipe?

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 01:22 PM (yh0zB)

129 Here's a useful tip: anybody named "Beautiful Existence" is not worth taking seriously on any topic whatsoever.

Posted by: Donna and V. (no ampersand) at March 16, 2014 01:22 PM (R3gO3)

130 Also, banana bread should have rum in it.

And chocolate chips. And walnuts.


As for the bacon alarm clock... I think I'd rather wake up to the aroma of baking bread.

Posted by: Y-not at March 16, 2014 05:18 PM (zDsvJ)




Agree with everything but the walnuts, not a big fan.

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 01:24 PM (yh0zB)

131 Prime Rib Twice baked potato w cheddar cheese Baby spinach sautéed in bacon drippings Black Velvet over ice Shotgun by the front door All is well.

Posted by: fairweather bill at March 16, 2014 01:24 PM (eQYKh)

132 Grilling season has begun!! Posted by: Bruce at March 16, 2014 04:38 PM (igJW1) --- A little later today, we'll be celebrating scoring two bottles of Arak in Vegas by having a mezze plate, including grilling some baby cuttlefish. Yum!

Posted by: Y-not at March 16, 2014 01:24 PM (zDsvJ)

133

Do you use it later in the recipe? Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 05:22 PM (yh0zB)

 

 Yeah, you put it in the tomato-avocado mix and puree it - Duh, I forgot to say  that.  Without the water, you won't have much in the way of soup.

Posted by: Donna and V. (no ampersand) at March 16, 2014 01:26 PM (R3gO3)

134 131 Also, banana bread should have ... pecans walnuts. Posted by: Y-not at March 16, 2014 05:18 FIFY

Posted by: olddog in mo at March 16, 2014 01:28 PM (EKOIc)

135 Banana Bread gets Bourbon.

Posted by: garrett at March 16, 2014 01:29 PM (UhGsY)

136 >> Did you know they sell Taco Bell sauces in the bottle now? Saw an ad online. I'm assuming at the grocery store.
 
chi, I've tried it and it just doesn't taste the same as their in-house stuff.
 
re cilantro -- I like a little cilantro; too much of it overwhelms every other flavor. So I buy a fresh bunch, clip off what I need, then take the leftovers and roll them up in a plastic grocery store bag. I then put that in another bag and roll it again then freeze it.
 
You can take it out and slice off chunks of the frozen stuff from the leafy end when you're ready. The double bagging and rolling up keeps moisture from getting in or out.

Posted by: GnuBreed at March 16, 2014 01:29 PM (cHZB7)

137 Shrimp are super easy. Place on a baking sheet with some olive oil, salt and pepper. Bake at 375 for 6-7 minutes. When they turn pink, they're done.

Scallops are a little harder. I like to use ghee (or butter for you non-paleo folks) and evoo. Get it super hot and sauté for 2ish minutes per side. If you slice it open and it's super shiny, it's not done.

I find that a bit of Tony Chachere's makes every kind of seafood much, much tastier.  It used to be a LA-only sort of thing, but it's pretty universal now. 

@99
Ghee appears to be a form of low moisture, clarified butter. I've heard before that moisture is the villain in cooking scallops, and that *always* wipe them down so they're as dry as possible before pan frying. Makes sense that the butter should be as water-free as possible.

Is it just me, or has every bit of protein available now suffused with gallons of water?  That most definitely includes the scallops from CostCo, which, when placed in a hot pan, regurgitate more water than a coral with a hangover. 

I got a ham recently which simply cannot be seared.  It can only be poached.  I know that the suppliers are trying to avoid price increases with Obamaflation, but you can't cook the stuff anymore.

Posted by: pep at March 16, 2014 01:30 PM (4nR9/)

138 I don't like nuts in breads or cookies. Salted...in a dish.

Posted by: Tami [/i][/b][/u][/s] at March 16, 2014 01:30 PM (bCEmE)

139 Yeah, pecans will work, too. Rum really makes a huge difference. I can see how bourbon could work as well.

Posted by: Y-not at March 16, 2014 01:30 PM (zDsvJ)

140 >>145 I don't like nuts in breads or cookies. Salted...in a dish. *resists urge to hit hanging curve... balls*

Posted by: Y-not at March 16, 2014 01:31 PM (zDsvJ)

141 I also keep some cilantro cubes (like bullion cubes) in the pantry for when my frozen stuff runs out.

Posted by: GnuBreed at March 16, 2014 01:32 PM (cHZB7)

142 Grillin' has begun. Got 1in of ice 2in snow and still coming down. Weber is fired up and burgers and pineapple are on the grates. Woohoo!

Posted by: olddog in mo at March 16, 2014 01:33 PM (EKOIc)

143 Life is too short to grill in the cold.

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 01:34 PM (yh0zB)

144 148 I also keep some cilantro cubes (like bullion cubes) in the pantry for when my frozen stuff runs out. --- I keep those purees of cilantro that come in tubes. The cilantro is just ok, but the garlic, ginger, and red pepper ones are very good.

Posted by: Y-not at March 16, 2014 01:34 PM (zDsvJ)

145

126...I'm pretty much stuck on frozen chicken breast and varieties of hillshire sausages. I don't like working with raw meat, or having to deal with the time-table of cooking/freezing it all, etc.

 

 

I'm not at all a vegetarian (though I do like vegetables) and I enjoy well-cooked meat, but I don't like cooking it.

 

 

Any suggestions?

 

Posted by: .87c at March 16, 2014 05:15 PM (qZPXs) 

 

------------

 

Having an aversion to 'raw meat' does cut down on your options...

 

Canned tuna, packaged smoked salmon...those are protein substitutes for raw meat that you can cook with.

 

You can buy Stew Meat (beef) in packages...in the meat dept of most grocery stores.

 

It's ready to cook with, so you wouldn't have to touch it, really...just open the package and put it into your stew pot.

I recommend simmering it in broth for a couple of hours before you add your potatoes, carrots, etc. 

Posted by: wheatie at March 16, 2014 01:35 PM (8quPO)

146 I think it's a given now-a-days that shrimp are already de-veined. When was the last time you bought any? Posted by: Ugg ---------------- I only buy fresh shrimp, thus, always must be de-veined. I'm lazy, though, and don't bother half the time. I spent a good deal of my youth on the SC coast, and shrimp were common. I don't much recall anyone bothering to de-vein. I believe that it is mostly psychological.

Posted by: Mike Hammer at March 16, 2014 01:36 PM (aDwsi)

147 Welcome to a professional!

I just started using whole milk buttermilk rather than whatever they had at the store, and I agree, there is a difference.

Posted by: CharlieBrown'sDildo at March 16, 2014 05:02 PM (QFxY5)

Thanks! It took me years to get in while registration was open, I also see you often at AOS. I don't often comment on food threads, because many posters seem to think they already know everything. Of course, technique trumps recipes, but the best ingredients also rule. Paul Bocuse said that when we obtain outstanding ingredients, "we are in danger of producing great cuisine!"

We also use commercial AA unsalted butter, and add our own Brittany grey sea salt. Unsalted Plugra brand butter in the grocery store is also excellent, and well worth the extra dough.

I am an early French Culinary Institute grad with lots of general culinary experience, and now with an artisan bread bakery in Tulsa. Since the .gov already has stripped my internet anonymity, website is farrellbread.com


Posted by: alphabaker at March 16, 2014 01:37 PM (Wfp8t)

148 When I build my dream house...cabin, really...it will have on it's southern exposure a greenhouse, or rather a solarium, for the growing of fresh vegetables during the winter months. I have the plans all laid out in my head, all I need is an architect to draw the blueprints, a suitable piece of land, and the money and time to build it.



Maybe after I win the lottery and build my hollowed out volcano evil lair on the uninhabited tropical island...

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 01:38 PM (yh0zB)

149 Jokes aside, What kind of meats do you cook with/recommend? Posted by: .87c at March 16, 2014 05:15 PM (qZPXs) Here's a thing I made once, and it was a mega hit with the spousal unit, so I'm serving it tonight: pre-cooked pork belly from Trader Joes. All you do is brown it in a pan. I don't know if other stores have it--it's a new thing to me. So you don't want to handle raw meat at all? Because it's easy to keep individually frozen steaks, salmon filets and such in the freezer until you need them. They thaw pretty fast, and then cook quickly. I also have a ton of frozen hamburger meat from a steer my mom had fed out, so I'm always browning some up and throwing it into tacos, or into bottled spaghetti sauce for pasta, or making chili.

Posted by: stace at March 16, 2014 01:39 PM (9PXzx)

150 And now it is time for me to depart to my place of gainful employment. Later roonz and roonettez, fear no evil!

Posted by: GGE of the Moron Horde, NC Chapter at March 16, 2014 01:40 PM (yh0zB)

151 My self-awarded "best guacamole" recipe is just ripe avocado, sour cream (or Fagé brand Greek yogurt) lime juice, GRATED LIME ZEST, salt, pepper, Tobasco, and a dash of Pace Picante sauce.

I cheat at home, so sue me.

Posted by: alphabaker at March 16, 2014 01:41 PM (Wfp8t)

152 For texture...I add some oatmeal to my banana bread. Use 1¾ Cups Flour + ½ Cup Oatmeal.  Posted by: wheatie at March 16, 2014 05:15 PM (8quPO)

That's a great idea.  I'm going to try it the next time I make banana bread.

Posted by: not the mama at March 16, 2014 01:41 PM (5dxeo)

153 Is it just me, or has every bit of protein available now suffused with gallons of water? That most definitely includes the scallops from CostCo, which, when placed in a hot pan, regurgitate more water than a coral with a hangover... i used to work at a grocery store chain and my best friend was the old man who bought all the meat and seafood. he taught me that water added is a ploy to add weight to the product. i.e. more weight equals more money. turkeys are notorious for that.

Posted by: concrete girl at March 16, 2014 01:41 PM (dfR2w)

154 Oops, I thought I was still at HA. Never mind the AOS reference!

Posted by: alphabaker at March 16, 2014 01:42 PM (Wfp8t)

155 Thanks! I'll check those out. I'm not absolutely against it, I enjoy cooking quite a bit and cook from scratch on just about everything else, but I just don't enjoy working with raw meat too much. I just got some individually frozen tilapia (couldn't find salmon down here) and that wasn't too bad. I don't know if higher quality steaks might be less onerous to work with.

Posted by: .87c at March 16, 2014 01:45 PM (qZPXs)

156 since we are all sharing here's my guacamole recipe:

avocados
chopped green onion
mashed & finely diced fresh garlic
finely diced jalepeno pepper
chopped cilantro
salt
lime juice (fresh if I have it, from the plastic squeezer in the fridge, otherwise)

I just eyeball the proportions, and the amount depends on who I am serving and how I'm feeling.  I sometimes skip the cilantro if I'm making it for somebody who doesn't eat cilantro, but I personally prefer it with.

Posted by: not the mama at March 16, 2014 01:47 PM (5dxeo)

157 The crab will already be cooked, you just need to check it for shells. Shrimp are done when they turn pink and are firm to touch. Scallops become opaque and also firm up. Both shrimp and sea scallops don't take more than a few minutes on each side. The most important thing is to not overcook, as seafood becomes rubbery when it is overdone.

Perhaps the seafood pie man can give us more info on how he cooked the seafood (broil, saute, boil?) and that could help!

Posted by: DangerGirl at March 16, 2014 04:59 PM (GrtrJ)

Before culinary school, and when young and untameable, I worked for 5 years in a fresh fish restaurant. Overcooking seafood is the bane of home cooks. The worst are the moms that use pyrex and ceramic dishes that keep on cooking for several days after removed from the broiler. STOP IT, you know who you are.

Like DangerGirl says, break open a piece of fish or a scallop and LOOK at it! I never had a properly cooked piece of seafood (or a pork chop) until I stopped eating mom's cooking.

Posted by: alphabaker at March 16, 2014 01:50 PM (Wfp8t)

158 Avacado's are the devils fruit. That was my obligatory food comment. Where is the gun thread? You guys are slacking!

Posted by: Judge Roy Bean at March 16, 2014 01:50 PM (cCxiu)

159 Oops, forgot the cilantro in my guacamole!

Posted by: alphabaker at March 16, 2014 01:51 PM (Wfp8t)

160 Coffee is food, right? The Keurig folk are striking back. I had wondered about this. If you're contemplating buying one of the things, better do it now..., otherwise the Keurig Nanny will invade your space. Hipsters hardest hit. How's that for alliteration? http://tinyurl.com/mjy2mn3

Posted by: Mike Hammer at March 16, 2014 01:51 PM (aDwsi)

161 You guys are slacking firing blanks! Posted by: Judge

Posted by: Mike Hammer at March 16, 2014 01:52 PM (aDwsi)

162 avocados are, like, my favorite non-meat, non-potatoes food in the whole wide world. 

Posted by: Peaches at March 16, 2014 01:52 PM (8lmkt)

163 oops!...Ugg Boots beat me to it.

Posted by: concrete girl at March 16, 2014 01:53 PM (dfR2w)

164 Making some pork green chili as we speak.

Posted by: Dr. Varno at March 16, 2014 01:53 PM (V4CBV)

165 This all sounds delicious. BBQ chicken, jazzed up baked beans and cole slaw tonight (waiting for the interminable rain delay to end in Bristol). But, what about tomorrow? Corned beef thawing and a couple of prime cabbages left to be harvested from the patch...

Posted by: Spun and Murky at March 16, 2014 01:56 PM (4DCSq)

166 168 Coffee is food, right? The Keurig folk are striking back. I had wondered about this. If you're contemplating buying one of the things, better do it now..., otherwise the Keurig Nanny will invade your space. --- I just got one of the Nespresso virtuolines, the new one that will brew espresso AND "American" full-sized coffee. The latter comes out with a really nice crema. Proprietary pods, but far superior to anything I tried with the man's Keurig. Best of all. There's an espresso pod that goes to ELEVEN on their strength scale! lol

Posted by: Y-not at March 16, 2014 01:57 PM (zDsvJ)

167 Here's my dark guacamole confession. I usually just buy Wholly Guacamole and call it a day.

Posted by: Lauren at March 16, 2014 01:57 PM (hFL/3)

168 >>>and now with an artisan bread bakery in Tulsa. Huh. If the stars align the way I hope, we may be neighbors soon. I'll stop in and say hi. Also, buy stuff. But not much, because paleo.

Posted by: DC in Towson at March 16, 2014 01:57 PM (4d0wu)

169 yay Peaches!...can't wait til the gun thread, glad you're back!

Posted by: concrete girl at March 16, 2014 02:01 PM (dfR2w)

170 Please, I am just frying up some bagged cole slaw and Italian sausage for St Patty's. Diversity, bitchez!

Posted by: Tammy al-Thor at March 16, 2014 02:02 PM (CEKeN)

171 I resemble that avocado (don't think I have ever used that in a sentence before!), soaked in Makers Mark ... and I feel good! I need guacamole, for sure!

Posted by: and irresolute at March 16, 2014 02:04 PM (RqHWH)

172 Best of all. There's an espresso pod that goes to ELEVEN on their strength scale! lol Posted by: Y-not at March 16, 2014 05:57 PM (zDsvJ) I bought a machine from CBTL before we fled Cali. I get my espresso and Thor gets his 12 ounces. I think it's by the original one cup maker in Italy? Same brand as yours, maybe?

Posted by: Tammy al-Thor at March 16, 2014 02:04 PM (CEKeN)

173 Please, I am just frying up some bagged cole slaw and Italian sausage for St Patty's. Diversity, bitchez!

Posted by: Tammy al-Thor at March 16, 2014 06:02 PM (CEKeN)



wtf???  you do know the snake are gonna get ya, right, Tams?

Posted by: Peaches at March 16, 2014 02:05 PM (8lmkt)

174 Reading these foodie threads is difficult because I have given up bread for Lent and everything mentioned here looks fantastic. Ughhh....

Posted by: Jmel at March 16, 2014 02:09 PM (cfFqn)

175

"It's forced me and the Mrs to start buying meat at Whole Foods or some of the other upscale markets with "organic" meat just to avoid water-logged zombie meat."

 

 Yeah, I'm doing that too, even though their prices are disgusting and the hipster/lib clientele is annoying. Their meat and fish is of excellent quality and I try to keep an eye on their sales. I tell myself that the CEO did come out against Obamacare and seems to be a libertarian type who has successfully figured out how to part liberal yuppies from their money. I remember all the outraged screaming from libs when he published an anti-Obamacare piece in the WSJ. They were never going to set foot in WF ever again! Ha - didn't hurt business one bit.

Posted by: Donna and V. (no ampersand) at March 16, 2014 02:09 PM (R3gO3)

176 The only thing I don't like about whole foods, other than the hippies and the prices of course, is the fact that they don't have any of the huge carts that are capable of holding a bunch of kiddos. Sometimes

Posted by: Lauren at March 16, 2014 02:13 PM (hFL/3)

177 The clientele at Whole Foods IS extremely annoying. Don't you just want to rip those g-d knit skull caps that they ALL wear IRRESPECTIVE OF THE WEATHER off their heads and stuff them down their smug throats? We go there on occasion, mostly when we happen to be in the neighborhoods where they're located. Last time we scored some veal. I kid you not. Veal at Whole Foods.

Posted by: Y-not at March 16, 2014 02:14 PM (zDsvJ)

178 Whoops, somehow it got sent too soon Sometimes I have to shop with all my kids, and I need a containment device!

Posted by: Lauren at March 16, 2014 02:14 PM (hFL/3)

179 Costco has some really good corned beef.  Or, you can go to Holy Foods . . .  personally, and I shop there occasionally, but I like to burn a parlie in the parking lot before I head out.  Just to watch them freak.

Posted by: Peaches at March 16, 2014 02:14 PM (8lmkt)

180 >>Sometimes I have to shop with all my kids, and I need a containment device! Duct tape, the suburban mom's friend.

Posted by: Y-not at March 16, 2014 02:15 PM (zDsvJ)

181 Haha I've definitely thought of doing that.

Posted by: Lauren at March 16, 2014 02:16 PM (hFL/3)

182 wtf??? you do know the snake are gonna get ya, right, Tams? Posted by: Peaches at March 16, 2014 06:05 PM (8lmkt) Nonsense, girlfriend! Snakes fear me and fried cabbage is quite Irish in spirit!

Posted by: Tammy al-Thor at March 16, 2014 02:18 PM (CEKeN)

183 Costco has some really good corned beef.

If you're talking about the sliced, vacuum-packed stuff, I've had that, and even it is annoyingly deliquescent.  Still tasty, though.

Posted by: pep at March 16, 2014 02:20 PM (4nR9/)

184 Nonsense, girlfriend! Snakes fear me and fried cabbage is quite Irish in spirit!

Posted by: Tammy al-Thor at March 16, 2014 06:18 PM (CEKeN)


Fried anything works for my peeps, Tammy.  What time do you want me there? 

Posted by: Peaches at March 16, 2014 02:20 PM (8lmkt)

185 >145 I don't like nuts in breads or cookies. Salted...in a dish.

Posted by: Tami at March 16, 2014 05:30 PM (bCEmE)<



I am never turning my back on you.

Posted by: Muad'dib at March 16, 2014 02:22 PM (PlTXA)

186 Increase the overripe fruit by 33%, reduce the oil by 33%, extra egg. Try this with all of your fruit breads. You'll have to try individual recipes and adjust flour by a T. Or so +/-. Bake times will change ever so slightly. This makes a richer, moister fruit bread. My Oma makes her fruit breads in this way and they are wonderful.

Posted by: Zhytamyr at March 16, 2014 02:27 PM (91nzM)

187 I don't like nuts in breads or cookies. Salted...in a dish.

Posted by: Tami at March 16, 2014 05:30 PM (bCEmE)<


Yesh, that!  The only exception is green beans almondine and, frankly, I wouldn't throw a tissy fit if I never had it again.  Tasty, but . . . where's the bacons??

Posted by: Peaches at March 16, 2014 02:29 PM (8lmkt)

188 Making some pork green chili as we speak. Posted by: Dr. Varno at March 16, 2014 05:53 PM


I made carne adovada, which is pork in red chili, yesterday.  Best leftovers ever.

Posted by: huerfano at March 16, 2014 02:33 PM (bAGA/)

189 A tip from South America on those 'baseball hard' avocados. Wrap them in a sheet of newspaper and they will mature much more quickly.

Posted by: rld77 a fellow traveler at March 16, 2014 02:34 PM (DNc0L)

190 Just mention here that tortillas cruda (raw) can be found in the chilled section at some groceries. They are WAY better than any other flour tortilla. They puff up when you cook them so you know "your mother in law loves you".

Posted by: Mr. Dave at March 16, 2014 02:37 PM (O8GY0)

191 One of my kids pointed out to me that while yesterday was pi day, that March is pi month. The last pi month for a hundred years. Think about it. That said... anyone understand key lime pie? I tried to look up recipes, key lime pie isn't in the Scandi cultural matrix, and it was very confusing. Either the "pie" was a lime flavored pile of fake cheesecake or whipped topping... or it was a thing where you.... In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour. .... and this would magically become something that wasn't liquid. Explanations?

Posted by: Synova at March 16, 2014 02:37 PM (7/PU+)

192 Biscuits need butter AND buttermilk. Do not overwork the dough. Mix until the dry mix is just moistened. I make drop biscuits because I gum them up if I roll them out. If you pat them out rather than rolling them to cut out they are called cat head biscuits.

Posted by: Lester at March 16, 2014 02:38 PM (2UPXV)

193 Ripen an avocado in a brown paper bag.

Posted by: Mr. Dave at March 16, 2014 02:39 PM (O8GY0)

194 ;">Huh. If the stars align the way I hope, we may be neighbors soon. I'll stop in and say hi. Also, buy stuff. But not much, because paleo.

;"> Posted by: DC in Towson at March 16, 2014 05:57 PM (4d0wu)

Please stop by! I'm not eating all the grains I used to either, although I hate the term "Paleo." Average life-span of paleo-man was brief, even allowing for the skewing of the numbers by the infant mortality rate.

And they likely didn't get old enough to worry about heart disease, but I'm digressing even more than usual.

Posted by: alphabaker at March 16, 2014 02:41 PM (Wfp8t)

195 I have carne guisada I made yesterday and tortillas cruda so I am set for supper.

Posted by: Mr. Dave at March 16, 2014 02:42 PM (O8GY0)

196 they are called cat head biscuits. Posted by: Lester at March 16, 2014 06:38 PM (2UPXV) Yes! That's what Daddy called his. This isn't the first time I have noticed that we seem to share a gene pool.

Posted by: Tammy al-Thor at March 16, 2014 02:43 PM (CEKeN)

197 Just got done my breakfast for tomorrow. Same as every day, three egg omelette with peppers, shrooms and spinach. Plus four strips of uncured bacon. Now time to take the trash out and bring in some firewood in case we get our power knocked out by the snow. Again. Seriously, fuck this winter stuff. If winter was a sentient being, I would punch it in its stupid suckhole until my hand was jello.

Posted by: DC in Towson at March 16, 2014 02:44 PM (4d0wu)

198 No butter or lard in my biscuits. I use heavy whipping cream to mix and then dip in butter just before baking. Posted by: CharlieCharlie at March 16, 2014 05:16 PM

That is fancy cream biscuits. We only got those growing up if we had a sugar cured ham on a holiday.

Posted by: Lester at March 16, 2014 02:45 PM (2UPXV)

199 Got no avocados, however, Good Enough To Eat Compliance Pic: http://tinyurl.com/no4ytya

Posted by: Brother Cavil at March 16, 2014 02:45 PM (m9V0o)

200 Synova, it works. Same with a lemon pie, no cooking. And make real merengue, known as "Calf Slobber" at my grandpa's house.

Posted by: Mr. Dave at March 16, 2014 02:46 PM (O8GY0)

201 This isn't the first time I have noticed that we seem to share a gene pool. Posted by: Tammy al-Thor at March 16, 2014 06:43 PM

We probably would have been first cousins in 1760 or so.

Posted by: Lester at March 16, 2014 02:47 PM (2UPXV)

202 Posted by: Lester at March 16, 2014 06:45 PM (2UPXV) Cream biscuits. Seriously, we have to be related.

Posted by: Tammy al-Thor at March 16, 2014 02:49 PM (CEKeN)

203 Bad WX coming-
http://tinyurl.com/kbkp3ve

Posted by: backhoe at March 16, 2014 02:49 PM (ULH4o)

204 Thanks, Mr. Dave. I'll try it then. It just seemed like it *ought* to need cooking, somehow.

Posted by: Synova at March 16, 2014 02:50 PM (7/PU+)

205 Posted by: DC in Towson at March 16, 2014 06:44 PM (4d0wu) You just hush, now. I love the winter and this has been an especially nice one.

Posted by: Tammy al-Thor at March 16, 2014 02:50 PM (CEKeN)

206 Again. Seriously, fuck this winter stuff. If winter was a sentient being, I would punch it in its stupid suckhole until my hand was jello. Posted by: DC in Towson at March 16, 2014 06:44 PM (4d0wu) We got it today in MO. Rain/sleet/snow...it was 60 ish yesterday.

Posted by: Tami [/i][/b][/u][/s] at March 16, 2014 02:51 PM (bCEmE)

207 Please stay safe, backhoe. I'd miss your amazing writing if you was to go a-gettin' kilt in a storm.

Posted by: Tammy al-Thor at March 16, 2014 02:52 PM (CEKeN)

208 Explanations? Posted by: Synova at March 16, 2014 06:37 PM

The citrus juice chemically "cooks" the egg which is the thickener. Citrus juice cooks the seafood in ceviche.

Posted by: Lester at March 16, 2014 02:52 PM (2UPXV)

209 The Kaboom Kids are crying in their pastel milk reading this thread. Nice tips from all. I think I'll make banana bread. The soon to be wife likes the concept of bananas more then she likes the reality of bananas so we always have a bunch of over ripe ones. She does make great waffles from them though.

Posted by: Mr. Dave at March 16, 2014 02:53 PM (O8GY0)

210 We got it today in MO. Rain/sleet/snow...it was 60 ish yesterday. Posted by: Tami at March 16, 2014 06:51 PM (bCEmE) Hah, a few hours south of you, just over the border we were almost 70 yesterday, it's been snowing for hours today and back up to the 50s tomorrow. Kind of surprised we didn't have any tornado warnings in between, but I guess it went south.

Posted by: Tammy al-Thor at March 16, 2014 02:54 PM (CEKeN)

211 Yummy banana bread recipe. Can you use salted butter?

Posted by: Misanthropic Humanitarian at March 16, 2014 02:56 PM (HVff2)

212 As far as biscuits go: butter & lard have different moisture contents. You unfortunately cannot substitute one for the other, you'll have to play around with it & adjust fat/moisture/flour to get good results when substituting. Always use a purpose built recipe for either butter or lard. I prefer lard results for both biscuits and pie crust. I will warn you that ppl will give you an "ick" look and not eat your pie if you mention the lard- but that's more pie for you.

Posted by: Zhytamyr at March 16, 2014 02:57 PM (91nzM)

213 >>>Average life-span of paleo-man was brief, even allowing for the skewing of the numbers by the infant mortality rate. No doubt. But modern man's low incidence of death via mastodon or getting-head-crushed-in-with-rock also skews the numbers. Forget all the propaganda on both sides, I've eaten 80% paleo for two years and I've never felt better. I'm lifting heavier, running faster and have more energy than when I was 23. That's all I need to know. Your mileage may vary, but it works for me. Beer is not paleo, but that doesn't make this black IPA taste any worse.

Posted by: DC in Towson at March 16, 2014 02:57 PM (4d0wu)

214 Posted by: Misanthropic Humanitarian at March 16, 2014 06:56 PM (HVff2)

Sure.

Just cut the added salt by a little bit.

Posted by: CharlieBrown'sDildo at March 16, 2014 02:58 PM (QFxY5)

215 Tammy: Move to Wisconsin, you can enjoy wnter year round!

Posted by: Chavez the Hugo at March 16, 2014 02:59 PM (Q8vlx)

216 DC, India Pale Ale. Black.... Black. My brain boggled. What brewery?

Posted by: Mr. Dave at March 16, 2014 03:00 PM (O8GY0)

217 Beer is not paleo

Posted by: DC in Towson at March 16, 2014 06:57 PM (4d0wu)

Beer (and bourbon and gin and whiskey and...) is from God, and is therefore perfectly acceptable, and in fact quite healthy in any diet.

Posted by: CharlieBrown'sDildo at March 16, 2014 03:00 PM (QFxY5)

218 And I am drinking a Lagunitas IPA.

Good stuff.

But if you can find Bell's Two Hearted Ale, you will be very happy.

http://www.bellsbeer.com/brands/info/2

Posted by: CharlieBrown'sDildo at March 16, 2014 03:02 PM (QFxY5)

219 225 Tammy: Move to Wisconsin, you can enjoy wnter year round! Posted by: Chavez the Hugo at March 16, 2014 06:59 PM (Q8vlx) No shit, another 1-3" of global warming forecasted. Thanks for the response CBD

Posted by: Misanthropic Humanitarian at March 16, 2014 03:02 PM (HVff2)

220 CBD is right. Jesus showed Saul the table set with all the good things to eat. Yeah buddy, you should eat and drink.

Posted by: Mr. Dave at March 16, 2014 03:02 PM (O8GY0)

221 The only reason I haven't moved to Wisconsin, Chavez, is that I fear I'd got to prison for stalking Clay Matthews.

Posted by: Tammy al-Thor at March 16, 2014 03:03 PM (CEKeN)

222

201...In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.

 

 

.... and this would magically become something that wasn't liquid.

 

Explanations?

 

Posted by: Synova at March 16, 2014 06:37 PM (7/PU+) 

 

---------

 

The citric acid in the lime juice acts to 'cook' the raw eggs.

The condensed milk in the mixture also adds to the solidifying process.

 

Lemon Icebox Pie is one of my favorite things. 

Key Lime Pie is basically the same thing...but with lime juice instead of lemon.

 

There are various recipes for it.

My mother always used raw eggs in hers...but I prefer to use cream cheese instead of raw eggs.

 

Lemon Icebox Pie

 

1 8 oz. package of cream cheese, softened

1 14 oz. can of Eagle Brand condensed milk

1/2 cup of fresh lemon juice [or lime]

1 tablespoon lemon zest [optional] or lime zest

1 teaspoon vanilla extract

A prepared graham cracker crust

 

I soften the cream cheese in a bowl in the microwave...for about 1½ minutes.

Then add the condensed milk, vanilla, lemon juice [or lime] and mix at medium speed until creamy.

Pour into the pie crust.

Refrigerate for at least 5 hours...overnite is best.

 

For a crunchy graham cracker crust...

I bake it in the oven for about 10 minutes at 350...but you have to let it cool completely before adding your filling.

 

Posted by: wheatie at March 16, 2014 03:04 PM (8quPO)

223 This country will not survive because of people named Beautiful Existence.

Posted by: Dack Thrombosis at March 16, 2014 03:04 PM (oFCZn)

224 Tammy: i see, interesting.

Posted by: Chavez the Hugo at March 16, 2014 03:05 PM (Q8vlx)

225 Hey everybody, happy Sunday.

Am I crazy, or can less-than-ripe avocados be used for guacamole if you just mash some MSG (meat tenderizing salt or such) into them??

Posted by: qdpsteve at March 16, 2014 03:08 PM (HVI5a)

226

That brown color in the Shrimp 'vein' is poo...right?

 

Which is why I recon every single one of the buggers and remove any trace of the dreaded brown 'vein'.

Posted by: wheatie at March 16, 2014 03:10 PM (8quPO)

227 I love shrimp...but not enough to eat their poo.

Posted by: wheatie at March 16, 2014 03:11 PM (8quPO)

228 217?

Tammy al-thor?

Much as I hate Miss Emily's "beloved old pile" of a Victorian house?" I reckon the kid & I will be safe enough in it. It survived the Great Hurricane of 1998.

Posted by: backhoe at March 16, 2014 03:14 PM (ULH4o)

229 I am confused again about le shrimps. So the peel and eat still have the vein?? Is peel and eat the same as pre cleaned? I generally don't like frozen meat and even though I will absolutely not be eating the little bastards, I'd prefer fresh...but cleaned. I just want to be able to start cooking them immediately, no prep. Is that possible? If so,what do I need to ask for?

Posted by: Tammy al-Thor at March 16, 2014 03:14 PM (CEKeN)

230 Posted by: backhoe at March 16, 2014 07:14 PM (ULH4o) Glad to hear it. I love those old Victorian piles! I suspect they're kinda big to be all alone in, though. {{{{{Johnny}}}}}

Posted by: Tammy al-Thor at March 16, 2014 03:16 PM (CEKeN)

231 Paleo should have lots of grit, right? Their teeth wore out, right? So eat your butter coated shrimp poo.

Posted by: Mr. Dave at March 16, 2014 03:17 PM (O8GY0)

232 Have a columnist friend who says if you buy Mexican avocados BTW, you're supporting the drug cartels... because they've infiltrated the industry down south.

Wonder if it's true or not. Unfortunately it's tough to find American or Chilean avocados, at least in my experience here in SoCal.

Posted by: qdpsteve at March 16, 2014 03:17 PM (HVI5a)

233 >>>India Pale Ale. Black.... Black. My brain boggled. What brewery? Heavy Seas. It's called Black Cannon and its really good. Got a growler of it at a local liquor store that has like 10 taps. Here: http://www.beeradvocate.com/beer/profile/898/65545/

Posted by: DC in Towson at March 16, 2014 03:28 PM (4d0wu)

234 DC, I will look for that. Thanks.

Posted by: Mr. Dave at March 16, 2014 03:30 PM (O8GY0)

235 >>>Beer (and bourbon and gin and whiskey and...) is from God, and is therefore perfectly acceptable, and in fact quite healthy in any diet. "Take a little wine for thy stomach's sake, and for thine other ailments" Stuff that's actually in the Bible. Maybe. At least it was some saint.

Posted by: DC in Towson at March 16, 2014 03:31 PM (4d0wu)

236 >>>DC, I will look for that. Thanks. Where are you located? Heavy Seas is still pretty small in terms of distribution, but there are some national micros that have a black IPA. 21st Amendment brewery is one that should be available wherever you are.

Posted by: DC in Towson at March 16, 2014 03:34 PM (4d0wu)

237

240 I am confused again about le shrimps. So the peel and eat still have the vein?? Is peel and eat the same as pre cleaned?

 

---------

 

The 'vein' in a shrimp is basically their digestive tract.

 

Shrimpers who care...and are willing to go to the expense...will dump their live shrimp into a milk bath.

 

The milk gives the shrimps an enema, basically.

It cleans out that 'vein'.

 

But this process is becoming more and more rare.

 

I buy the fresh-frozen pre-cooked shrimps...that have been peeled and mostly de-veined...with the tail still on. 

They're fine with me, and I'm sort of a shrimp connoisseur.

 

Some of them will have a bit of the dreaded 'brown vein' towards the tail.

You can see it.

I just take a knife and slit the flesh, then remove it.

 

Posted by: wheatie at March 16, 2014 03:36 PM (8quPO)

238 Thank you, wheatie! And then is it okay to saute them in garlic and butter and wine for a quick second? Or will that overcook them? Thor likes 'em Scampi-ish.

Posted by: Tammy al-Thor at March 16, 2014 03:42 PM (CEKeN)

239 There's a nude, if anyone is still here. Thanks again Mr. Dildo. This was a fun thread.

Posted by: DC in Towson at March 16, 2014 03:42 PM (4d0wu)

240

249 Thank you, wheatie!

 

And then is it okay to saute them in garlic and butter and wine for a quick second? Or will that overcook them?

 

Thor likes 'em Scampi-ish.

 

----------

 

Sure, Tammy...I do.

But just for a few minutes.

 

The thing about shrimp, is that you can tell by looking at them when they've 'had enough cooking'.

They will curl up into a tight little circle.

 

When they do that...remove from heat.

Posted by: wheatie at March 16, 2014 03:45 PM (8quPO)

241 Ooooh, that's an excellent tip, thanks!!!!

Posted by: Tammy al-Thor at March 16, 2014 03:47 PM (CEKeN)

242 I've got that banana bread in the oven now. It smells fantastic!

Posted by: Kirly at March 16, 2014 04:46 PM (U3SC1)

243 kosher salt, nah just plain old Costco salt, other then that nice recipe.  Sodium chloride is salt

Posted by: drunkineastmesa at March 16, 2014 05:21 PM (l7HsE)

244 I will continue to fondle the avos. It pleases me.

Posted by: JB at March 16, 2014 05:24 PM (K/J3u)

245 Posted by: drunkineastmesa at March 16, 2014 09:21 PM (l7HsE)

No, it's not.

Density varies, and some salts are iodized, some aren't. And the sea salts have other minerals that give a different taste.

Posted by: CharlieBrown'sDildo at March 16, 2014 05:35 PM (QFxY5)

246 Darn!-- When that sweet young thing in the produce section told me "You check the melons by squeezing them", she was talkin' 'bout the cantaloupes. @ msg# 209-- good link there bro'.

Posted by: rld77 a fellow traveler at March 16, 2014 05:55 PM (DNc0L)

247 Greetings: A musical group called the Texas Tornados used to sing a song about "making guacamole all night long" which was pretty funny, except maybe for foodies. You deserve it. http://www.youtube.com/watch?v=ZIW2Teg4F6k

Posted by: 11B40 at March 16, 2014 06:02 PM (evgyj)

248 I never "rough up" the avocados, I rely on appearance and smell. Can't explain, it's a gift. Sure, that particular avocado touched my nose; what's your point? I make a wicked guacamole, nose-touching notwithstanding...(hey, I wash everything before I prepare foods)

Posted by: AltonJackson at March 16, 2014 06:32 PM (JMmQ9)

249 I can eat my weight in shrimp...I've actually been thrown out of "all you can eat shrimp" joints...

Posted by: AltonJackson at March 16, 2014 06:36 PM (JMmQ9)

250 I can eat my weight in shrimp...I've actually been thrown out of "all you can eat shrimp" joints... Posted by: AltonJackson at March 16, 2014 10:36 PM not saying that with any pride, just full disclosure...

Posted by: AltonJackson at March 16, 2014 06:39 PM (JMmQ9)

251 OK, everyone has gone somewhere else. But, where?

Posted by: AltonJackson at March 16, 2014 06:40 PM (JMmQ9)

252 please designate this month's Flaming Skull as belonging to that Starbuck's woman. I haven't see a FS here for a very long time. Why is that?

Posted by: Flaming Skull Fan at March 16, 2014 06:44 PM (59jdD)

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