Koray Savas 2,260 Posted November 8, 2012 Posted November 8, 2012 Mustard is my favorite condiment. Potbelly's makes their own hot mustard that's delicious.
Wojo 2,458 Posted November 8, 2012 Posted November 8, 2012 What I do like about American recipes is that they tend not to use exact measurements. (grams, ounces etc) but rather "one cup, two tablespoons" etc...Are you a special kind of stupid or just really dense? One cup is an exact measurement! It equals not only eight ounces but also 236.5882 milliliters! You can buy a container that holds exactly one cup of ingredient if it's even with the brim (for powders and larger solids) or just full (for liquids). I have two measuring "cups" in my kitchen that hold at least four cups, with all the different ounce increments marked on one side, as well as all the metric increments marked on the other.Same with a "tablespoon." Sure, you can use a large eating spoon from your silverware drawer, but there is a specific volume known as "tablespoon." One tablespoon is equal to three teaspoons, or 14.78676 milliliters (making one teaspoon equal to a third of that, or 4.928922 milliliters).Ok, yes, the margin of error on "one cup" is much larger than calling for precisely 236 milliliters, as opposed to 200 or 318 or any other crazy number you can imagine, because one range of measurements is orders of magnitude larger than the others. I realize that baking and making souffles is an exact science and calls for very precise measurements, but if you use cups and spoons for measuring, you will have variation in how much you add simply based on how accurately you fill the container. But if you want to count out 4.928922 milliliters of sugar for your recipe or use a scale to determine that, you are welcome to it. I personally welcome the challenge of seeing how badly I can fuck up the recipe and still make it taste acceptable.Sorry, that was too harsh. I should have backed off and lightened up.
JoeinAR 1,957 Posted November 8, 2012 Posted November 8, 2012 yes wojo I think you used a cup when a half a cup would do....LOLIn most baking recipes it's often okay to fudge the quantity of the measurements, but somethings do require more precise measures.If a recipe calls for an egg or 2 eggs that in itself is somewhat ambiguous. After all a medium egg is one egg and a jumbo egg is one egg but a jumbo egg may be twice the size.btw I love to buy jumbo eggs, which I usually get at Walmart, I tend to get one or two double yolk eggs per dozen, and on rare occasions I have gotten a triple yolker. A coworker of my raises chickens and she would pick out the double yolk eggs and the triple when she found them and give them to me. I remember cracking one back when James was alive and he told me to throw it out because it was deformed. It was so funny how freaked out he was. Strangely both James and Dave was/are grossed out by brown eggs which I like for their richer yolk.
#SnowyVernalSpringsEternal 12,383 Posted November 8, 2012 Author Posted November 8, 2012 No time to cook properly so I bought some baguettes, cheese and what I thought was cured beef, but turned out to be cured horse meat.Tasted lovely though.Strangely both James and Dave was/are grossed out by brown eggs which I like for their richer yolk.This is a common myth. people often think brown eggs are somehow healthier or more natural, but there is no scientific evidence to support this.
Wojo 2,458 Posted November 8, 2012 Posted November 8, 2012 I like brown eggs. It's one less thing to do when getting ready for Easter.
JoeinAR 1,957 Posted November 8, 2012 Posted November 8, 2012 No time to cook properly so I bought some baguettes, cheese and what I thought was cured beef, but turned out to be cured horse meat.Tasted lovely though.Strangely both James and Dave was/are grossed out by brown eggs which I like for their richer yolk.This is a common myth. people often think brown eggs are somehow healthier or more natural, but there is no scientific evidence to support this.I'm not talking about them being healthier, regardless of it being a myth or not, the yolk of brown eggs tends to be richer than in a white egg, that isn't a myth.
Koray Savas 2,260 Posted November 10, 2012 Posted November 10, 2012 There's rice and a bean salad under that too. alicebrallice 1
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 Donner kebab?
Koray Savas 2,260 Posted November 10, 2012 Posted November 10, 2012 Yep! There's a bit of chicken as well that you can't see. Bean salad with diced tomato, cucumber, carrot, cilantro. Dolmeh. Some pastries for desert, one's baclava.
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 Looks dry.Needs some sauce. No joghurt?
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 Kebabs are the best thing ever.It really depends on where you get them. Some are quality food, some you will only eat after you've had way too much to drink and everything else is closed.
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 With enough garlic, anything will taste acceptable.
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 It will even mask the taste of the sweat drops of the greasy, hard working Turk who's wet brow occasionally drips onto the meat or vegetables....
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 Maybe Alice likes Turkish sweat. Who knows.
alicebrallice 134 Posted November 10, 2012 Posted November 10, 2012 kebab is great but I prefer koobideh over döner.
alicebrallice 134 Posted November 10, 2012 Posted November 10, 2012 nah.Kabab koobideh (Persian: کباب کوبیده) or kūbide (Persian: کوبیده) is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.and of course with LOADS of mast-o-khiar (basically tzatziki but with dried mint too) it's heaven.
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 Ever since I discovered the cuisine of the far east, Morocco especially, I use a lot of different spices in my cooking. Just makes it so much better. Have you ever tried putting fresh mint in ground beef (or chicken or lamb)?
alicebrallice 134 Posted November 10, 2012 Posted November 10, 2012 not fresh but I use dried mint a lot. I sometimes make lamb burgers with dried mint (among other spices) and feta and they're great do you have any recipe with fresh mint?
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 I've had that dish Alice. its very tasty.The mint idea it good Gyver. I must try it
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 not fresh but I use dried mint a lot. I sometimes make lamb burgers with dried mint (among other spices) and feta and they're great do you have any recipe with fresh mint?I love a carrot salad with fresh mint.Just grate a few carrots, season them with salt, a good dose of pepper, some sugar or honey, add some red wine vinegar (a tablespoon for two medium-sized carrots should do), the squeezed juice of half an orange and a handful of fresh mint leaves. Simple and awesome.If you mean recipe with meat, I sometimes make meatballs with mint. Around 300 grams of ground meat (half beef, half pork), a tablespoon of hot mustard, salt, pepper, sugar, half a teaspoon of cumin (max), a teaspoon of ginger powder (or a teaspoon of fresh ginger), two finely cut cloves of garlic and a handful of cut mint leaves.I found that the key to the taste of mint (or any herb) is to either not cut it at all (like for the carrot salad) or to cut it and immediately use it. Otherwise, the oils vaporate and it tastes half as good.
alicebrallice 134 Posted November 10, 2012 Posted November 10, 2012 that sounds great, gk. I might even try out that carrot salad tonight. thanks!today's lunch:eggs benedict. slightly modified with toasted bread instead of an english muffin and with turkey instead of ham.
Brónach 1,330 Posted November 10, 2012 Posted November 10, 2012 It's 16:23 and I still haven't eaten.
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 Looks great Alice
#SnowyVernalSpringsEternal 12,383 Posted November 10, 2012 Author Posted November 10, 2012 That's a date!
gkgyver 1,647 Posted November 10, 2012 Posted November 10, 2012 that sounds great, gk. I might even try out that carrot salad tonight. thanks!I forgot some olive oil in the salad, but I'm sure it's fine as it is For a second I thought that was chicken in your pic. What's that creamy sauce?
Koray Savas 2,260 Posted November 10, 2012 Posted November 10, 2012 Looks dry.Needs some sauce. No joghurt?The salad had enough juices and the dolmeh pretty much drips with oil.
JoeinAR 1,957 Posted November 10, 2012 Posted November 10, 2012 we're having porterhouses tomorrow but we're going out tonight with family, haven't a clue where or what.
alicebrallice 134 Posted November 11, 2012 Posted November 11, 2012 that sounds great, gk. I might even try out that carrot salad tonight. thanks!For a second I thought that was chicken in your pic. What's that creamy sauce?haha now that you mention it... hollandaise! you should definitely try making eggs benedict. super easy, crazy delicious.
#SnowyVernalSpringsEternal 12,383 Posted November 11, 2012 Author Posted November 11, 2012 Glad you like Holland...aise.
alicebrallice 134 Posted November 11, 2012 Posted November 11, 2012 don't you dare!! not in this thread!
#SnowyVernalSpringsEternal 12,383 Posted November 11, 2012 Author Posted November 11, 2012 Lol... Point taken
#SnowyVernalSpringsEternal 12,383 Posted November 11, 2012 Author Posted November 11, 2012 Breaded fish with Hollandaise sauce (good tip Alice) served with stir-fried veggies on a bed of rice. alicebrallice 1
#SnowyVernalSpringsEternal 12,383 Posted November 11, 2012 Author Posted November 11, 2012 Tasted nice. More thyme next time.
hornist 1,261 Posted November 11, 2012 Posted November 11, 2012 Yeah, the sauce looks very...Hollandaise.
#SnowyVernalSpringsEternal 12,383 Posted November 11, 2012 Author Posted November 11, 2012 What are you insinuating?
gkgyver 1,647 Posted November 11, 2012 Posted November 11, 2012 I have Hollandaise pretty much just with asparagus.
BLUMENKOHL 1,110 Posted November 11, 2012 Posted November 11, 2012 Nothing... looks delicious...The veggies look nice. They're actually still green. Most stir-fry's end up with deathly green vegetables.
JoeinAR 1,957 Posted November 11, 2012 Posted November 11, 2012 we were going to have porterhouses tonight but it's raining so instead of grilling I'm making egg rolls and fried rice.It's supposed to be sunny tomorrow and we'll grill the steaks and bake the potatoes.
#SnowyVernalSpringsEternal 12,383 Posted November 12, 2012 Author Posted November 12, 2012 Macaroni cooked in beef stock with chicken breast cut fine, marinated in olive oil with rosemary and cooked in the over for 30 minutes with diced potatoes!
alicebrallice 134 Posted November 12, 2012 Posted November 12, 2012 looks very good! I love rosemary. I had leftovers from yesterday when we made a cheese and spinach soufflé, a fish soup with e.g. golden beets, dill, saffron, curry, cream etc (it was, hands down, the best soup I've ever had)... and I made mint chocolate panna cotta with raspberries for dessert
#SnowyVernalSpringsEternal 12,383 Posted November 12, 2012 Author Posted November 12, 2012 That looks great Bralice!
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