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Source: (consider it)
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Thread: AS: The Ship of Fools Recipe Book
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Mamacita
Lakefront liberal
# 3659
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Posted
I like that idea, Ariel. And even if the recipe isn't entirely do-able (or just doesn't sound good to someone who didn't grow up with it), I find such exchanges to be a good way to increase our understanding of and appreciation of each other.
Here's another question. Is there a deadline by which you'd like to have the recipes? (I know the answer is "as soon as possible". My question is probably better translated as, "If I don't get my recipes to you in the next 24 hours, when I will be leaving on vacation, will I miss the boat entirely; or can I send them to you in 2 weeks?")
Thank you.
Mamacita, not trying to be a pain the neck
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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babybear
Bear faced and cheeky with it
# 34
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Posted
I have been rendering the recipes into HTML. So far I only have a very few recipes. Until more people send in recipes there is little I can do. I have also been trawling through the Recipe thread in Heaven.
The way that I am writing the SoF Cookbook webpages means that we will be able to add recipes to the selection as and when more recipes are submitted.
It might help people to submit recipes if we had a theme each fortnight. Since it is summer for most of us (and the Antipodean and southern African shipmates could probably do with being reminded of summer)- people please send me barbeque recipes. The nominal closing date for barbeque recipes is the 15th of August, but of course late comers will be able to sumbit too.
The barbeque recipes could be for meat, vegetarian, or sweet-stuff. I shall be submitting barbequed pineapple slices with ginger, and stuffed peppers with feta cheese and walnuts.
Please put your recipes on the Recipe thread in Heaven.
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Ariel
Shipmate
# 58
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Posted
Babybear, did you get the ones I emailed you?
I hope you're going to have a fish/seafood section. Life (and cookery books) would not be complete without one.
Posts: 25445 | Registered: May 2001
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dolphy
Lady of Perpetual Responsiblity
# 862
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Posted
Motherboard,
To answer your question about the swede in my recipe, they are similar to turnips but much much nicer. They are large, round and yellow in colour...
If anyone could provide a link I would be most grateful.
[ 02. August 2003, 11:01: Message edited by: dolphy ]
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Looking forward to my rock moving closer again.
Posts: 15134 | From: my camper van | Registered: Jul 2001
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Jack the Lass
Ship's airhead
# 3415
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Posted
quote:
Originally posted by babybear:
I shall be submitting barbequed pineapple slices with ginger, and stuffed peppers with feta cheese and walnuts.
Yum, those stuffed peppers were amazing.
I do a pretty mean veg and halloumi cheese kebab which is ideal for BBQ and ridiculously easy. However, the recipe really would be very haphazard as it's one of those "make up as you go along" things. Will do my best to put it into some sort of coherent form before the closing date.
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"My body is a temple - it's big and doesn't move." (Jo Brand)
wiblog blipfoto blog
Posts: 5767 | From: the land of the deep-fried Mars Bar | Registered: Oct 2002
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Jack the Lass
Ship's airhead
# 3415
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Posted
quote:
Originally posted by dolphy:
To answer your question about the swede in my recipe, they are similar to turnips but much much nicer. They are large, round and yellow in colour...
If anyone could provide a link I would be most grateful.
I obviously have far too much time on my hands ![[Roll Eyes]](rolleyes.gif) I have just done a Google search and suspect that in the US a swede might be called a rutabaga (though don't quote me, I didn't spend hours researching).
The lovely Delia has come up trumps again - here for your delectation is her take on the swede.
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"My body is a temple - it's big and doesn't move." (Jo Brand)
wiblog blipfoto blog
Posts: 5767 | From: the land of the deep-fried Mars Bar | Registered: Oct 2002
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jlg
What is this place?
Why am I here?
# 98
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Posted
Yep, that's a rutabaga.
Posts: 17391 | From: Just a Town, New Hampshire, USA | Registered: May 2001
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babybear
Bear faced and cheeky with it
# 34
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Posted
The first 15 recipes are now up! SoF Cookbook. I have 10 more recipes to go up.
So far we have Avocado Mozzarella and Tomato Salad, Barbequed Spare Ribs, Barbeque Sauce, Calabacitas, Cheese Straws, Chicken with Honey and Mustard, Chicken Liver Pate, Devilled Eggs, Fudge, German Potato Salad, Meat and Quince Stew, Orange Glazed Chicken, Pineapple with Ginger, Scottish Tablet and Texas Caviar (Bean Salad).
Any more suggestions for bbq-ed food, either sweet or savory, or even a salad?
How about suggestions for chicken dishes?
Any offers for drinks?
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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dolphy
Lady of Perpetual Responsiblity
# 862
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Posted
quote:
Originally posted by babybear:
Any offers for drinks?
Yes, I'd love a glass of white wine. ![[Wink]](wink.gif)
babybear, Motherboard has a recipe for Cornish pasties if you want to include them.
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Looking forward to my rock moving closer again.
Posts: 15134 | From: my camper van | Registered: Jul 2001
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tomb
Shipmate
# 174
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Posted
I have e-mailed you my recipe for barbequed Beer-Butt Chicken.
Posts: 5039 | From: Denver, Colorado | Registered: May 2001
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Ye Olde Motherboarde
Ship's Mother and Singing Quilter
# 54
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Posted
And for my 1,000th post!
Thanks from the recipe team for all your responses! We are thrilled at the outpouring, but why hasn't everyone ![[Paranoid]](graemlins/paranoid.gif) sent something in?
GET OFF THE LAWN CHAIRS! ![[Snigger]](graemlins/snigger.gif)
STOP CUTTING THE GRASS! ![[Big Grin]](biggrin.gif)
GET OUT OF THE CAR ON YOUR WAY TO THE BEACHES! ![[Razz]](tongue.gif)
GET TO A COMPUTER!
and SEND THOSE RECIPES!
Motherboard (a 'thousandaire', at last!) ![[Yipee]](graemlins/spin.gif)
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In Memory of Miss Molly, TimC, Gambit, KenWritez, koheleth, Leetle Masha, JLG, Genevieve, Erin, RuthW2, deuce2, Sidi and TonyCoxon, unbeliever, Morlader, Ken :tear: 20 years but who’s counting?..................
Posts: 4292 | From: Looking for more trouble to get into | Registered: May 2001
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KenWritez
Shipmate
# 3238
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Posted
Yow! Okay, already! (Kenw rubs his arm) Some crazy lady out there twisted this until I came in and read the posts. What've we got? Hmmmm...oh, okay...yeah....yeah...uh huh...sheesh...ahhhhh, now I go it!
Just submitted my "Grandma' Smackin Tri-tip with Purple Gravy, Sauteed Onions and Tomatoes" to our girl Mobo. See what she and BB think.
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Ariel
Shipmate
# 58
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Posted
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!
But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?
Posts: 25445 | Registered: May 2001
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babybear
Bear faced and cheeky with it
# 34
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Posted
quote:
Originally posted by Ariel:
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!
Glad you like them. I have been searching through clipart, and copying images and altering them.
quote:
But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?
I did. 1 stick of butter is 4 oz (100g). The metric quantities are given on the left of the ingredients and the imperial/cups are on the right. Where people have submitted recipes in tablespoons I have left them in tablespoon. There are some recipes that are only given in tablespoons, teaspoons, and dashes. eg Moo's Devilled Eggs so the amounts are only on the left side.
I am building a glossary. If you see any terms that you don't recognise please let me know. I am also constructing a table of "1 cup equals". When that table is a bit more complete I shall also be putting it on the website.
If you would like to submit a recipe please have a look at what is already up. Have a look at the way the recipes are laid out, and if at all posible please submit in a simial format. It make it much easier to get the recipes on-line.
Please start submitting vegetarian dishes.
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Smudgie
Ship's Barnacle
# 2716
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Posted
bb, sorry to be a pain but in Zipporah's recipe for Tablet (mmmmmm) one of the ingredients is down as "ingredient". I am assuming that this should be butter.
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Miss you, Erin.
Posts: 14382 | From: Under the duvet | Registered: Apr 2002
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babybear
Bear faced and cheeky with it
# 34
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Posted
That is not being a pain! That is being a good Smudgie! Thanks, I shall go change that and update it later today.
Please, please, if anyone sees any mistakes let me know.
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Sine Nomine*
Ship's backstabbing bastard
# 3631
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Posted
quote:
Originally posted by babybear:
Please start submitting vegetarian dishes.
I assume you will take what you want from the existing recipes on the recipe thread. Correct?
I posted a vegetarian lentil-cheese casserole on it a good while back.
Posts: 10696 | Registered: Dec 2002
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JB*
Horse marine
# 396
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Posted
quote:
Originally posted by Sine Nomine:
quote:
Originally posted by babybear:
Please start submitting vegetarian dishes.
Now that so many Californians are moving into Santa Fe we see lots of places, even Hispanic places, have added vegetarian sections to their menu. It's nice to have a use for them.
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You live, you learn. You learn, you live.
Posts: 1011 | From: State of Amazement and Delight | Registered: Jun 2001
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KenWritez
Shipmate
# 3238
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Posted
quote:
Originally posted by JB:
quote:
Originally posted by Sine Nomine:
quote:
Originally posted by babybear:
Please start submitting vegetarian dishes.
Now that so many Californians are moving into Santa Fe we see lots of places, even Hispanic places, have added vegetarian sections to their menu. It's nice to have a use for them.
Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Sine Nomine*
Ship's backstabbing bastard
# 3631
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Posted
quote:
Originally posted by Kenwritez:
Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!
And pies! The worst pies in London.
Posts: 10696 | Registered: Dec 2002
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Amazing Grace*
Shipmate
# 4754
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Posted
quote:
Originally posted by babybear:
quote:
Originally posted by Ariel:
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!
Glad you like them. I have been searching through clipart, and copying images and altering them.
quote:
But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?
I did. 1 stick of butter is 4 oz (100g). The metric quantities are given on the left of the ingredients and the imperial/cups are on the right. Where people have submitted recipes in tablespoons I have left them in tablespoon. There are some recipes that are only given in tablespoons, teaspoons, and dashes. eg Moo's Devilled Eggs so the amounts are only on the left side.
I am building a glossary. If you see any terms that you don't recognise please let me know. I am also constructing a table of "1 cup equals". When that table is a bit more complete I shall also be putting it on the website.
If you would like to submit a recipe please have a look at what is already up. Have a look at the way the recipes are laid out, and if at all posible please submit in a simial format. It make it much easier to get the recipes on-line.
Please start submitting vegetarian dishes.
bb
I shall when I recover from Eevil Blaster.
I will also send along a link to an excellent "equivalents" page. 1 cup sugar is not the same weight as 1 cup flour!
Charlotte aka Amazing Grace (American who owns a kitchen scale)
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.sig on vacation
Posts: 2594 | From: Sittin' by the dock of the [SF] bay | Registered: Jul 2003
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Ariel
Shipmate
# 58
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Posted
I'm still confused, and trying to figure out the consistency of measurements. Are "cups" used for liquid measurements or dry ones? Are flour and onions and sugar and so on always measured in cups in America?
Posts: 25445 | Registered: May 2001
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Grits
Compassionate fundamentalist
# 4169
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Posted
quote:
I'm still confused, and trying to figure out the consistency of measurements. Are "cups" used for liquid measurements or dry ones?
Both. It's not done by weight but by volume.
quote:
Are flour and onions and sugar and so on always measured in cups in America?
Yes, almost always.
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Lord, fill my mouth with worthwhile stuff, and shut it when I've said enough. Amen.
Posts: 8419 | From: Nashville, TN | Registered: Feb 2003
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babybear
Bear faced and cheeky with it
# 34
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Posted
quote:
Originally posted by ariel:
Are flour and onions and sugar and so on always measured in cups in America?
Cups and tablespoons tend to be the main measuring devices used in America. Stick (of butter) are also used and then the fall-back is ounces.
There will of course be inaccuracies introduce when converting from one system to another, but so far we haven't got many recipes where that would actually made a great deal of difference. Most of the recipes so far have included the technical terms 'some', 'a bit' and 'a dash'.
quote:
Are "cups" used for liquid measurements or dry ones?
1 cup of water is 240ml = 240g
1 cup of rice crispies is 30g
1 cup of butter is 250g = 2½ sticks
Only one of my own recipes uses cups, and that is porridge. [/i]¼ of a cup of oats, and ½ of water. Mix and pop in the microwave for 1 min. Stir. [/i] For most Americans, they will only have a few recipes that use weights rather than cups, tablespoons, sticks and dashes.
We also have a few problems because icing sugar doesn't exist in America, but confectionar's sugar is very similar. There is a similar problem with double cream and heavy cream, and then the cheeses too!
Most people who like cooking will use a recipe as a guide, and will happily subsititue ingredients or alter the amounts depending on their tastes. When using the recipes look on them as and adventure. Explore and play.
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
quote from bb quote:
1 cup of butter is 250g = 2½ sticks
![[Confused]](confused.gif)
This must be a British cup--10 fluid ounces.
An American cup is 8 ounces, and 1 cup butter = 2 sticks.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Moo:
quote from bb quote:
1 cup of butter is 250g = 2½ sticks
This must be a British cup--10 fluid ounces.
An American cup is 8 ounces, and 1 cup butter = 2 sticks.
Butter is never measured in fluid ounces as far as I know - just ordinary ounces. 250g is about 8 oz, or half a pound.
I give up - I guess if I had grown up with the system I would understand it better. Anyway, I think my recipes should work - enjoy!
Posts: 25445 | Registered: May 2001
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dolphy
Lady of Perpetual Responsiblity
# 862
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Posted
quote:
Originally posted by Ariel:
Butter is never measured in fluid ounces as far as I know
It might be if you left it out in the sun
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Looking forward to my rock moving closer again.
Posts: 15134 | From: my camper van | Registered: Jul 2001
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Moo
Ship's tough old bird
# 107
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Posted
Measuring cups measure in fluid ounces, as opposed to avoirdupois ounces, which are weight.
When an American recipe calls for a cup of flour, the flour is measured in fluid ounces even though the flour is not fluid.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Ariel
Shipmate
# 58
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Posted
Out of curiosity do Australians and New Zealanders use those measurements too?
Posts: 25445 | Registered: May 2001
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multipara
Shipmate
# 2918
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Posted
Less and less. In the last 20 years metric measures have been the go here in Oz. The average measuring cup (for liquids) holds 500 ml (an Imperial pint is 600 ml).
The Commonsense Cookery Book (the beginner's bible)used imperial measures with appropriate cups, spoons etc. I picked up the 1995 version in a second-hand shop last year and it had gone metric.
It is still wonderfully useful, even though the editors have added some shockers especially in the "vegetarian" section.
My personal favourite is the Presbyterian Cookbook, which ( the version we had dated from 1960) was full of useful recipes for the Sabbath which could be done the day before and popped into the oven before morning church, ready to eat 2 hours later.
cheers all,
m
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quod scripsi, scripsi
Posts: 4985 | From: new south wales | Registered: Jun 2002
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boofhead
Shipmate
# 4478
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Posted
I thought one metric cup was 250 ml.
Would it be possible to extend the cookbook to indicate leftovers potential?
As an aside, The Commonsense Cookery Book (in 2 volumes) is a great book. My Grandma introduced me to it at the age of 5? over 30 years ago when she let me help her make scones.
Unfortunately it is somewhat disorganised and the section in Volume 2 on refrigeration and leftovers could probably be expanded. (my whinge from consulting it last weekend to find out about the leftover potential of roast pork)
The pikelet recipe in the Commonsense Cookbook formed part of our staple diet for many years. We had pikelets (with jam and cream of course) for dinner on Saturday nights many times.
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My Grandma deserved praise for many things, not least that she introduced me to cooking
Posts: 111 | From: Sydney | Registered: May 2003
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frin
Drinking coffee for Jesus
# 9
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Posted
Metric cups are 250ml and hold 250ml of water. I can also report that I regularly cook from several US cookbooks (and random recipes of the internet) and the effect of using metric cups on the efficacy of recipes is negligible - even in baking cookies, cakes, etc.
'frin
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"Even the crocodile looks after her young" - Lamentations 4, remembering Erin.
Posts: 4496 | From: a library | Registered: Apr 2001
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babybear
Bear faced and cheeky with it
# 34
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Posted
quote:
Originally posted by Moo:
quote from bb quote:
1 cup of butter is 250g = 2½ sticks
This must be a British cup--10 fluid ounces.
An American cup is 8 ounces, and 1 cup butter = 2 sticks.
Moo
I have a table that gives "1 cups equals", and that said that 1 cup of butter = 250g. I know that 1 stick of butter = 4oz = 100g, so by putting those together, I came up with a figure that 1 cups = 2½ sticks.
I shall change that to read that 1 cup = 200g = 8oz = 2 sticks. So far, I don't think that I have used anything other than portions of sticks of butter.
quote:
boofhead asked:
Would it be possible to extend the cookbook to indicate leftovers potential?
Sounds good. If a recipe can be cooked from frozen, etc then please do say. The recipe pages are laid out with the title, a picture, ingredients, method and then notes. The notes section would be a fantastic place to put that information.
We can introduce a 'Leftover' section, recipes that can be made from leftovers. Somethign I regularly do is to cook double quantities of bolognaise meat sauce, and freeze half. Then later in the week it is quick and easy to make a lasagne.
When I roast a chicken I make a lot of gravy, and then freeze what is not used. This can be re-heated to go with a chicken breast, or can be used as part of the stock for soup.
Do we need a "Tips" section?
bb
Posts: 13287 | From: Cottage of the 3 Bears (and The Gremlin) | Registered: May 2001
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Jengie jon
Semper Reformanda
# 273
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Posted
Just for accuracy 1 oz = 28.3 g. Some recipes work with 25g and some with 30g. This may explain why 250g work as cups as it is just less than 9 oz while 200g is just over 7 oz. If you want it precise I suggest you use 225g however I really do not think it matters.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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ChastMastr
Shipmate
# 716
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Posted
Would anyone be interested in my recipe for Roman Chicken? It's not technically my own invention (it is, in fact, from ancient Rome) but it's the one I use and a favourite dish. It's from this cookbook. There is no measurement given, though -- it's along the lines of an ingredient list more than anything else. Here's an example of the way these things are written.
But it seems to work pretty well even though I just put in random amounts of spices (I use a lot, especially since I don't add salt) and one of the ingredients is actually extinct (!). It involves chicken, cumin, prunes or plums, celery seed and a few other things.
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My essays on comics continuity: http://chastmastr.tumblr.com/tagged/continuity
Posts: 14068 | From: Clearwater, Florida | Registered: Jul 2001
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ken
Ship's Roundhead
# 2460
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Posted
Apicius is good.
Between him & my Larousse I need never be short of silly recipes.
Though Jane Grigson's Vegetable Book, the best cookery book ever written, is the place for sensible recipies!
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Jengie:
Just for accuracy 1 oz = 28.3 g. Some recipes work with 25g and some with 30g. This may explain why 250g work as cups as it is just less than 9 oz while 200g is just over 7 oz. If you want it precise I suggest you use 225g however I really do not think it matters.
If you are cooking something that requires accuracy to the nearest gram, or even 10 grams, you probably shouldn't be!
My prefered tactic is to add however much you want of whatever you want, mix it till it feels right, then cook it till it smells right.
Which is probably why I find bread easier to cook than pastry, and cakes almost impossible.
But then I've met people who rely on precise measurements & timings and have real hassle with bread, because you can't cook it like that.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Moo
Ship's tough old bird
# 107
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Posted
You do have to measure baking soda and baking powder carefully. Otherwise the finished product may be inedible.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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dsiegmund
Shipmate
# 908
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Posted
Chastmastr,
I'm partial to historical recipes, so I'd like to see your Apican chicken recipe. I have a number of recipes dating from the War Between the States and a recipe for teacakes that came in the proverbial covered wagon with my family to Texas.
Posts: 180 | From: Bastrop, Texas | Registered: Jul 2001
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Moo
Ship's tough old bird
# 107
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Posted
I have a cookbook of medieval recipes.
Unfortunately, it says things like, "Add a goodly quantity of cinnamon, but not too much."
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Ariel
Shipmate
# 58
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Posted
In other words, season to taste.
I love historical recipes, and once invited some brave friends round for a Roman meal based on Apicius. It began with fresh sardines and salad - sardines were a delicacy in Roman days, believe it or not - and went on to what unappetizingly translates as chicken with custard, which is actually a spicy chicken quiche, only without the pastry. I remember serving this with turnips flavoured with rosemary, and green beans. For dessert, fresh blackberries with honeyed cream.
It was interesting and much nicer than I'd expected (although I'd practised) and went down very well. But closer to Indian than modern Italian. No tomatoes or potatoes or pasta and a good deal more spices. And you do need to adapt Apicius a little for modern tastes.
Posts: 25445 | Registered: May 2001
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JB*
Horse marine
# 396
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Posted
quote:
Originally posted by Kenwritez:
quote:
Originally posted by JB:
quote:
Originally posted by Sine Nomine:
quote:
Originally posted by babybear:
Please start submitting vegetarian dishes.
It's nice to have a use for them.
Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!
I know that the beef industry is in bad shape right now, but it has been "hard times in the American West" ever since it was invented. However, imaging my horror when I got home with the meat today and found this sticker on the package.
I have a modest proposal: we can save the economy if we switch the packing plants to speciality meats. Are there any suggestions?
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You live, you learn. You learn, you live.
Posts: 1011 | From: State of Amazement and Delight | Registered: Jun 2001
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jlg
What is this place?
Why am I here?
# 98
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Posted
Well, if the carnivores all start consuming one another it will make the world safer for vegetarians. A dead animal is a dead animal, right?
Then again, perhaps not. ![[Ultra confused]](graemlins/confused2.gif)
Posts: 17391 | From: Just a Town, New Hampshire, USA | Registered: May 2001
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KenWritez
Shipmate
# 3238
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Posted
Grandma-smackin' Tri-Tip with Purple Gravy, Sauteed Onions and Tomatoes*
(*So-named because it's so good you'll smack your grandma for never having made it for you.)
Ingredients, listed per recipe:
Meat
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3-lb. (1.33 kg) tri-tip beef roast ("A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.")
Wet Rub
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1 T kosher salt
¼ t. ground celery seed
½ t. fresh ground black pepper
¼ t. dried basil
1 T. horseradish mustard
1 T. Worcestershire sauce
8 fresh whole cloves of garlic, minced
Purple Gravy
1 can or 14 oz. fresh chicken stock
8 oz. red wine
4 oz. butter
4 oz. heavy cream
2 T. flour (enough to thicken gravy)
Salt and fresh ground black pepper to taste
Fried Onions and Tomatoes
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2 medium white onions, peeled, cored and quartered
1 large beefsteak tomato, cored, drained and cut into ½ inch wedges
4 oz. chicken stock
Salt and pepper to taste
Procedure:
Tri-Tip
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1. Pre-heat grill to medium low and scrub clean grill bars when hot.
2. In a food processor, combine all ingredients of wet rub. Process until smooth.
3. Rub mixture on tri-tip coating all sides. Reserve any excess to coat meat during grilling.
4. Heat frying pan big enough to hold meat with 4 T canola or olive oil. Place coated tri-tip into fry pan. Sear until browned on all sides – approximately 2 minutes per side. Reserve this pan "as is" afterward for the gravy to be made.
5. Oil grill to prevent tri-tip from sticking.
6. Place tri-tip on center of grill with the fat side up. Close lid. Cook 25 minutes or until exterior is mostly charred, or until internal temperature reaches 140 degrees F (63 C) for rare or 160 degrees F (71 C) for medium. It's okay if the rub should catch fire for a minute or two; this will crisp the outside nicely.
7. Remove tri-tip from grill and allow to rest uncut for 10-15 minutes.
Purple Gravy
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8. Add wine, 8-oz. chicken stock, butter to the pan the meat was seared in. Bring to a boil. Reduce by half.
10. Add cream, salt and pepper. Reduce by a quarter.
11. Make thickening for gravy by combining 6 oz. chicken stock with 2 T. flour. Mix well – no lumps! Add thickening to pan and stir to mix. Keep stirring to prevent lumps from forming.
Fried Onions and Tomatoes
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12. Drain tomato wedge in colander over bowl – let drain for 30 minutes.
13. Heat 2 T olive or canola oil in saute pan. Add onions when oil is hot.
14. Saute onions until softened and mostly translucent. Break apart wedges into their discrete layers with a cooking spoon.
15. Add chicken stock, salt and pepper and cover and cook for 2-3 minutes.
16. Add tomatoes. Cook for 2 minutes then remove from heat. Serve immediately.
Slice tri-tip across the grain. Serve with gravy on slices; onions and tomatoes on the side.
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Ye Olde Motherboarde
Ship's Mother and Singing Quilter
# 54
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Posted
quote:
However, imaging my horror when I got home with the meat today and found this sticker on the package.
Ah, specialty meats.....
Could we interest you in some:
"Pork loin of physicist"?
"Brisket of Librarian"?
"Leg of Politician"?
"Shoulder of Comedian"?
"Eye of round of Emeril"?
Yes, I see how this could more programs for Martha Stewart to tape for her TV show.
![[Killing me]](graemlins/killingme.gif) MB
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In Memory of Miss Molly, TimC, Gambit, KenWritez, koheleth, Leetle Masha, JLG, Genevieve, Erin, RuthW2, deuce2, Sidi and TonyCoxon, unbeliever, Morlader, Ken :tear: 20 years but who’s counting?..................
Posts: 4292 | From: Looking for more trouble to get into | Registered: May 2001
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JB*
Horse marine
# 396
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Posted
quote:
Originally posted by Motherboard:
quote:
However, imaging my horror when I got home with the meat today and found this sticker on the package.
Ah, specialty meats.....
Could we interest you in some:
"Pork loin of physicist"?
"Brisket of Librarian"?
"Leg of Politician"?
"Shoulder of Comedian"?
"Eye of round of Emeril"?
Then there is the old joke about prices:
Sign in the specialty meats market:
Physicist Brain $0.10/lb.
Politician Brain $100.00/lb.
"Why the big price difference"
"Do you know how many politicians you have to round up to get a pound?"
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You live, you learn. You learn, you live.
Posts: 1011 | From: State of Amazement and Delight | Registered: Jun 2001
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ChastMastr
Shipmate
# 716
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Posted
quote:
Originally posted by Ariel:
And you do need to adapt Apicius a little for modern tastes.
Why? We tried the poultry with mint and honey and celery seed and vinegar in the crock pot this weekend and it was wonderful!
David
does not, however, find dormice for sale at the grocer's
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My essays on comics continuity: http://chastmastr.tumblr.com/tagged/continuity
Posts: 14068 | From: Clearwater, Florida | Registered: Jul 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by ChastMastr:
David
does not, however, find dormice for sale at the grocer's
There used to be a farm in the south of England that would sell you edible dormice, complete with a hazelnut stuffing. However, they cost about 60 pounds for a small batch.
Posts: 25445 | Registered: May 2001
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