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Source: (consider it)
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Thread: Heaven: Pot Luck: Recipes 2016
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Firenze
Ordinary decent pagan
# 619
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Posted
I've been meditating on the gravy...
Last night was pork, so it was meat juices, white wine, redcurrant jelly, stock cube and a little beurre manie. It was alright. I've just kicked off a pot roast of beef, which will be spending 3+ hours in a low oven in the company of onion, carrot, celery, garlic and another stock cube - which should give me a good base. But I still tend to end up tipping extra seasonings and aromatics in on a fairly random basis - looking for that combination that will really lift the dish - herbs? Worcester? brandy? pomegranate molasses?
What do put in yours?
[ 14. June 2017, 13:27: Message edited by: Belisarius ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
My "secret ingredient" in a beef casserole (I don't think I've ever done a pot-roast) is a teaspoon or two of red pepper jelly. I usually brown the meat and veggies in a frying-pan, chuck them in the slow-cooker and de-glaze the pan with red wine and the jelly, then pour that along with some stock into the slow-cooker, adding buerre manie towards the end of the cooking time. Thyme goes very nicely with beef, and dried is very nearly as good as fresh, especially if you rub it between your fingers as you're putting it in.
My adventures in risotto-making are continuing: as we had a humungous amount of ham left over from a dinner-party last night, I made risi e bisi - risotto with peas and ham - for today's lunch, and it was really rather good. Having underestimated the amount of chicken stock I'd need to defrost, I cheated and made up the difference with a stock-cube (something I haven't used for ages), but it worked all right, and there was enough left to freeze for another time.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Brenda Clough
Shipmate
# 18061
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Posted
Add a cup of beer or porter. (Drink the rest.)
It is not difficult to make your own stock, which always beats any stock or broth you can buy. I use chicken bones, necks, and giblets for chicken stock, and beef bones and beef neck for beef stock. Brown the bones in a roasting pan at high heat until everything is nice and brown, and the toss into stock pot. Top off with water, add an onion and a bay leaf, and simmer overnight. Add the roasting pan scrapings as well.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Firenze
Ordinary decent pagan
# 619
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Posted
The gravy turned out wonderfully. Nothing really to beat slow cooking. Plus the dregs of a bottle of bourbon that was hanging around.
This evening should be fun(?). I'm going to attempt Lobster (and prawn) Thermidor. It's one of those dishes that sound as if it needs Escoffier and the kitchens of the Savoy to produce - though AFAICS it's essentially bits of seafood in white sauce with breadcrumbs.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
I recently bought some smoked garlic on impulse, because it smelt wonderful. Any suggestions on what to do with it now? I was wondering whether I should bake it in the oven and serve with roast meats, but am open to other suggestions (provided it doesn't involve doing anything time-consuming).
Posts: 25445 | Registered: May 2001
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Uncle Pete
Loyaute me lie
# 10422
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Posted
It seems to me that you use smoked garlic as you would "plain" (is there such a thing?) garlic.
Never had any myself though, so I am just guessing. I belong to the school of thought that says no one ever has too much garlic.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
The Thermidor was fine - but prepping involved way too much poking of crustacean with a fondue fork.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Does anyone have any ideas for a Vegetarian slow cooker recipe? I am using a slow cooker tonight for the first time, ever to do a non-vegetarian stew - tomorrow's lunch will be ready when I get up in the morning. At the cost of meat, I really don't want to do meat dishes as an even occasional thing.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Lothlorien
Ship's Grandma
# 4927
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Posted
Do you like vege soups, Pete? That is one idea. also using heavier root vegetables to make stews or curries which benefit from slow cooking. I would not use beetroot but turnips, parsnips carrots etc.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I agree and, if you are heading for a stew, you can thicken it with plain, ordinary red lentils - like you would a sambar.
eta: and tinned channa/chick peas would go well too or tinned kidney beans or whatever. If using dried beans remember to boil them properly before adding them.
[ 04. January 2016, 01:25: Message edited by: Welease Woderwick ]
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
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Piglet
Islander
# 11803
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Posted
I'd have thought that things with chick-peas would work rather well in a slow-cooker as the long cooking would soften them up nicely.
As the aforementioned left-over ham had a bone in it, I've just had my first attempt at proper pea soup, with yellow split peas, carrots, onion, celery, potatoes and a little garlic. The recipe I used specified cooking the ham bone in the soup (rather than making separate stock) and using a mixture of about half-and-half chicken stock and water.
BC's right - home-made stock is the easiest thing in the world, and so much nicer than stock-cubes. We buy a Costco ready-cooked chicken about once a fortnight (it'll feed us for almost a week and costs less than $10 - less than a raw one at the supermarket) and I use the bones to make stock, which I freeze in little plastic boxes.
I've just done some Quality Control on the soup ![[Big Grin]](biggrin.gif) and, assuming D. thinks it's as good as I do*, it'll be a keeper.
Memo to self: take French stick out of freezer before going to bed.
* he may well recommend the addition of dumplings, Newfoundland style.
[ 04. January 2016, 02:18: Message edited by: Piglet ]
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Gee D
Shipmate
# 13815
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Posted
You'd certainly think a slow cooker ideal for all sorts of pulses, and not be the first to make that mistake. It just ain't so. They need to be soaked and cooked before adding to the pot.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Uncle Pete
Loyaute me lie
# 10422
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Posted
quote:
Originally posted by Gee D:
You'd certainly think a slow cooker ideal for all sorts of pulses, and not be the first to make that mistake. It just ain't so. They need to be soaked and cooked before adding to the pot.
Thanks for that info - that was going to be my next essay
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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L'organist
Shipmate
# 17338
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Posted
2 things I always do for beef casseroles:
1. Quickly brown the veg (celery, carrots, swede) before the meat - the meat is thus given extra flavour from that.
2. Tapenade - black olive paste: just one spoonful adds a wonderful depth of flavour.
3. If its a cut of beef that needs long cooking, I add a cup of espresso half-way through.
Other than that, the usual seasonings added to the flour in which the meat is coated before browning: salt and black pepper, ground coriander, pinch of mustard, pinch of curry powder.
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by Lothlorien:
Do you like vege soups, Pete? That is one idea. also using heavier root vegetables to make stews or curries which benefit from slow cooking. I would not use beetroot but turnips, parsnips carrots etc.
I can recommend squashes and sweet potato. Lots of flavour in them.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Penny S
Shipmate
# 14768
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Posted
I would add to the remarks about pulses. I poisoned myself, having carefully omitted red kidney beans from the casserole mix, and been saved from poisoning my veggie guest because she didn't turn up. I thought it was undercooked sausages with the first event. with the results of the second helping a day later, I realised what I had done. I experimented with boiling what was left, and was then unaffected by the last helping.
Posts: 5833 | Registered: May 2009
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Siegfried
Ship's ferret
# 29
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Posted
Now that I live in the south, how about a recipe for Hoppin' John! This is a traditional thing to eat to start off the New Year.
4T butter
2 ribs celery, diced
1 green bell pepper, diced
1 small white onion, diced
2 cloves garlic, diced
4-5C Chicken Broth (depends on how soupy you want this)
4C prepared black eyed peas (soaked, pre-cooked, etc)
ham bone or hock
1/2t salt
1/4t black pepper
pinch cayenne pepper
1 bay leaf
2T white vinegar
tabasco to taste
Steamed Rice (for serving)
Melt butter in dutch oven or heavy bottom pan. Add onion, celery, bell pepper and garlic and sautee for 5 minutes, or until soft.
Add black eyed peas, broth, hambone or hock, salt & pepper, cayenne, and bay leaf. Bring to a boil, then cook over low heat for 30 minutes.
Add vinegar, check seasonings and add tabasco as desired.
Serve over white rice.
Traditionally, this is served with greens (collards, turnips et al). I don't care for those, though, and serve it with braised green cabbage sprinkled with bacon bits.
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Siegfried
Life is just a bowl of cherries!
Posts: 5592 | From: Tallahassee, FL USA | Registered: May 2001
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LeRoc
Famous Dutch pirate
# 3216
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Posted
I bought Brussels sprouts on the market on Saturday, used some of them yesterday (with boiled potatoes, spinach and veggie sausages), but I have quite a lot of sprouts left over.
So, today I'm going to try something with pasta, sprouts and cheese. Maybe after steam-cooking the sprouts quickly, I'll stir-fry them for a short while with shallots and garlic for taste. I'll add some seeds if I can find them.
I'm a bit dependent of what they have in the local co-op; I'll let you know if it works.
[ 11. January 2016, 15:54: Message edited by: LeRoc ]
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I know why God made the rhinoceros, it's because He couldn't see the rhinoceros, so He made the rhinoceros to be able to see it. (Clarice Lispector)
Posts: 9474 | From: Brazil / Africa | Registered: Aug 2002
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Firenze:
I've been meditating on the gravy...
Last night was pork, so it was meat juices, white wine, redcurrant jelly, stock cube and a little beurre manie. It was alright. I've just kicked off a pot roast of beef, which will be spending 3+ hours in a low oven in the company of onion, carrot, celery, garlic and another stock cube - which should give me a good base. But I still tend to end up tipping extra seasonings and aromatics in on a fairly random basis - looking for that combination that will really lift the dish - herbs? Worcester? brandy? pomegranate molasses?
What do put in yours?
Starting with a veg stock cube, a quarter teaspoon of marmite, teaspoon of redcurrant jelly, few drops each of Worcester sauce and mushroom ketchup, squeeze of tomato puree. Thicken with a little flour (Nigel Slater says that's ok and that's good enough for me).
That also forms the basis of my veggie curry casserole, which starts with onion, celery and carrot, also a few sundried tomatoes, a chopped red pepper, courgette (take out the central core with the seeds in as that makes everything too watery), parsnip, mushrooms and as much curry powder as I feel it needs.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Siegfried, I highly recommend using a ham shank for the bone in the beans. I used ham hocks for years with my bean soups/stews, but since I tried the shanks I've never looked back- much meatier and just as tasty.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
Continuing to use up the ill-considered Christmas Special Offers. Last night was the partridges. Even slathered in butter and wrapped in bacon, they were still on the boring side, plus not much more on them than a sparrow.
Tonight, the temperature having dropped about 10 degrees, it's the Monday Sausage. Casseroling with onion, herbs and bacon and a tray of roasting potato and parsnip.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Penny S
Shipmate
# 14768
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Posted
Leftover roasties, peas and carrots covered with cheese sauce and baked in my Remoska. Then loaded into a thermos, but now eaten at home. (Don't ask - there was something that might have been an emergency but probably not, as it proved.)
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
I had to Google what a Remoska was - it looks like rather a good idea, especially if (like mine) your stove has only one oven and it's not very big.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
I find it really useful as there's only me and it saves having to heat up a whole oven. I don't know what the current model is like.
It will also heat up the sort of ready meals that come in foil, which can't be done in a microwave.
[ 12. January 2016, 19:34: Message edited by: Penny S ]
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Gee D:
You'd certainly think a slow cooker ideal for all sorts of pulses, and not be the first to make that mistake. It just ain't so. They need to be soaked and cooked before adding to the pot.
Depends. Split peas and lentils should be fine without soaking and cooking. Chickpeas should be fine with an overnight soak with bicarb and no cooking.
However a slow cooker is much inferior to a pressure cooker re cooking pulses - pressure cookers are absolutely wonderful for it.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
Are you sure about lentils with their skins on? I can't remember exactly what I had in the lathyrism incident apart from not being red kidney beans, and the skins are where the problem chemicals lurk. Everything was satisfactorily softened, though.
Posts: 5833 | Registered: May 2009
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Pomona
Shipmate
# 17175
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Posted
I have only ever heard of toxins in kidney beans so I am intrigued. But lentils don't even need soaking for regular cooking let alone slow cooking. I cannot eat pulses myself but best friend is vegan and eats lots of pulses, never has an issue with slow cooker lentils.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Mrs Shrew
Ship's Mother
# 8635
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Posted
Any suggestions on what to do with a huge pile of leftover roast veg? It's in quite small chunks.
Preferably not soup based suggestions, as I am suffering with sickness regularly at the moment and soup definitely doesn't appeal in that situation.
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"The goal of life is not to make other people in your own image, it is to understand that they, too, are in God's image" (Orfeo)
Was "mummyfrances".
Posts: 703 | From: York, England | Registered: Oct 2004
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Lothlorien
Ship's Grandma
# 4927
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Posted
DIL used to chop leftover veg either baked or steamed and turn them into a layer in a lasagne. She also made patties after adding garlic and herbs such as chilli, parsley, chives.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
If the veg are roots - potato, parsnip, carrot, onion - or squash, I'd be inclined to toss through some pancetta (possibly pre-crisped) top with grated cheese and bake.
If they're more peppers, aubergine Mediterranean sort of thing, maybe add a bit of sundried tomato or artichoke hearts and a balsamic dressing and have them as an antepasto/ salad?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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la vie en rouge
Parisienne
# 10688
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Posted
quote:
Originally posted by Mrs Shrew:
Any suggestions on what to do with a huge pile of leftover roast veg? It's in quite small chunks.
Make a vegetable tagine.
You start off by roasting vegetables, but you have that part covered .
Next heat a little olive oil in a heavy pan and add cumin, turmeric and paprika to sizzle for a couple of minutes. Add half a tin of tomatoes (or two fresh), a cup of water and a handful of dried apricots. Leave to cook for about thirty minutes, then add the roasted veg until warm through.
Serve with rice or couscous.
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Mrs Shrew:
Any suggestions on what to do with a huge pile of leftover roast veg? It's in quite small chunks.
Preferably not soup based suggestions, as I am suffering with sickness regularly at the moment and soup definitely doesn't appeal in that situation.
Or make them into a sort of lasagne to serve before or alongside a simple grill or roast. Very easy to do with the ready-to-use lasagne sheets.
I don't think I'd like to soak anything with bicarb soda - the flavour would be, well, different to say the least. Soak overnight and cook in the next morning works very well, than into the slow cooker for the afternoon with whatever else. Meat - ham bone, sausages, chunk of lamb leg, chicken, what you like and suits the pulse is the best rule. Chicken with saffron, lemon juice and chickpeas is very good. Kidney beans with chicken does not sound right, but make it lamb and you have a great combination.
[ 13. January 2016, 09:09: Message edited by: Gee D ]
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Pomona:
I have only ever heard of toxins in kidney beans so I am intrigued. But lentils don't even need soaking for regular cooking let alone slow cooking. I cannot eat pulses myself but best friend is vegan and eats lots of pulses, never has an issue with slow cooker lentils.
I discussed the repeated agonising repulsions of slow-cooked bean stew, which had various pulses, with a botanist of my acquaintance, a vegetarian and familiar with Indian cookery such as dhals, and he recognised what had happened immediately. Lathyrism derives its name from peas rather than beans. I've looked it up, now, and lentils are not innocent. Men are more vulnerable than women... due to a deficiency of some enzyme in some cases.
I boil everything.
Posts: 5833 | Registered: May 2009
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Sipech
Shipmate
# 16870
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Posted
Hoping you lot can help sort out a dispute among both my family and colleagues (by which, I mean, I hope that you agree with me, not them) regarding boiled eggs.
Now, this is a multi-dimensional topic (put in cold water and heat up or put in boiling water, big end or little end, tap and peel or cut the top off) but the one that's doing our noggins in at the moment is the definition of soft boiled.
To me, this means the white is cooked and is solid, but the yolk is still runny.
To my opponents, soft boiled means the white is still runny as well the yolk (which in my book is little different from raw).
The opposite, hard boiled, means to me that the yolk is solid and crumbly. Though less ideal than soft boiled, it is still a perfectly palatable form of consuming boiled eggs. But to some, it is an abomination.
Who's right and who's wrong?
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I try to be self-deprecating; I'm just not very good at it.
Twitter: http://twitter.com/TheAlethiophile
Posts: 3791 | From: On the corporate ladder | Registered: Jan 2012
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Penny S
Shipmate
# 14768
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Posted
I agree with you on the soft boiled, and the hard, but with the proviso that the yolk should be yellow, without a greyish ring of sulphurous stuff around it. Which is difficult to achieve, and may explain the abomination attitude.
Apulieus had a salad recipe which involved cooked peas with chopped spring onions, chopped egg white and olive oil, garnished with the hard boiled yolks crumbled. So presumably he did not think them abominable.
Posts: 5833 | Registered: May 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
Soft boiled = solid white, runny yolk.
(If, by some miscalculation, you find the white still runny when you slice the top off, a few seconds in the microwave will fix it).
Nothing wrong with hard boiled - favourite lunch is halve hb egg, scoop out yolk and when cooled mix with mayonnaise and curry powder. Pile back in white.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Mrs Shrew
Ship's Mother
# 8635
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Posted
Thank you for the vegetable suggestions. Ratatouille won, by virtue of being super easy, and I have managed to keep it down, despite the pregnancy sickness, so it was a good shout indeed!
I also agree that soft boiled egg means solid white with runny yolk. Hard boiled egg is an important ingredient in kedgeree, which is amazing.
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"The goal of life is not to make other people in your own image, it is to understand that they, too, are in God's image" (Orfeo)
Was "mummyfrances".
Posts: 703 | From: York, England | Registered: Oct 2004
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Pomona
Shipmate
# 17175
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Posted
Soft white is not necessarily raw - slow-cooked egg (eg in a sous-vide or baked) can have a soft and translucent white, but it isn't raw and is perfectly safe as long as the egg is at the correct temperature, ie over 63 C.
However soft-boiled would suggest a solid white and soft yolk.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Palimpsest
Shipmate
# 16772
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Posted
It is a little late to offer suggestions for the round of Brussel sprouts, but two ways to make them.
Julia Child had a hashed recipe.. trim, steam lightly and chop into shreds. Then quickly stir fry in melted butter.
Another easy way is to roast them. Trim, put in a pan, sprinkle with olive oil and cook at 350 for a half hour or so until brown but not burnt.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Kittyville
Shipmate
# 16106
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Posted
Having grown up with a cordial loathing of sprouts (not so much due to the taste, although my mother never met a green vegetable that she couldn't over cook - more due to the faff involved in prepping half a hundredweight of them for Christmas lunch each year), I've discovered that raw Brussels, finely shredded, are very good in salads.
Posts: 291 | From: Sydney | Registered: Dec 2010
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Penny S:
I agree with you on the soft boiled, and the hard, but with the proviso that the yolk should be yellow, without a greyish ring of sulphurous stuff around it. Which is difficult to achieve, and may explain the abomination attitude.
The grey ring happens when you let the eggs cool naturally. You need to take them out of the boiling water and plunge them immediately into cold. That should prevent the ring.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Brenda Clough
Shipmate
# 18061
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Posted
How I prepare sprouts: trim and halve. Toss with olive oil and pepper. Chop a spoonful or so of fresh ginger root. Heat a cast-iron frying pan hot, and put the sprouts in. Turn them all cut-side down and cook them till they brown. Turn them over, add the chopped ginger, and cook another few minutes. Splash with rice vinegar, scrape into a serving dish, and eat immediately.
These are sufficiently good that I have never made too many, and there are never any over.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by Firenze:
...Nothing wrong with hard boiled - favourite lunch is halve hb egg, scoop out yolk and when cooled mix with mayonnaise and curry powder. Pile back in white.
I knew a German guy 30 years ago who also added a rather illegal [in UK] chopped green herb to the yolk and mayonnaise - very palatable but after half a dozen of them my then boyfriend got rather silly.
Great fun!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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LeRoc
Famous Dutch pirate
# 3216
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Posted
Thank you for the sprouts suggestions; I'll keep them in mind for later. My original idea worked rather well. I cooked pasta. I cut the sprouts in half and steam-cooked them. I stir-fried a shallot and garlic, added butter, milk, flour and cheese to make a cheese sauce, which I put over the pasta and sprouts. I quickly dry-roasted some pine seeds to finish.
I guess it's a bit heavy on carbs, but I rather liked it.
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I know why God made the rhinoceros, it's because He couldn't see the rhinoceros, so He made the rhinoceros to be able to see it. (Clarice Lispector)
Posts: 9474 | From: Brazil / Africa | Registered: Aug 2002
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Welease Woderwick:
... added a rather illegal [in UK] chopped green herb to the yolk and mayonnaise ...
Brings a whole new meaning to the term "devilled eggs", doesn't it? ![[Two face]](graemlins/scot_twoface.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Graven Image
Shipmate
# 8755
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Posted
I was given a bottle of pomegranate molasses for Christmas. I have no idea what to do with it, Any and all suggestions are most welcome. ![[Confused]](confused.gif)
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Lothlorien
Ship's Grandma
# 4927
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Posted
You were given a bottle? Lucky you, i have had to buy mine. Lovely on salads, in dressings and I will try the pizza and roast veg too from that site. Good on chicken too.
If you want to drizzle it over food, take it out of fridge 30 minutes before. Mine is very thick and slow to get from container if I don't do this.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Kittyville
Shipmate
# 16106
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Posted
Sounds like an excellent excuse to investigate Persian food, Graven Image - one of my favourite cuisines.
Posts: 291 | From: Sydney | Registered: Dec 2010
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