Posted                      

quote:

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Originally posted by Wiff Waff:
Odja, or however you spell it.

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I'd spell it Piperade

(A dish from the Basque regions of France & Spain). It is very yummy!

I keep an eye open for the 'economy' bags of less than perfect peppers that appear in the supermarkets in the summer and cook vast quantities of peppers up in olive oil, with onion, and freeze them to use during the rest of the year.

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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?

Posted                      

quote:

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Originally posted by Roseofsharon:
Piperade

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Just had some for lunch

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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?

Posted                      

quote:

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Originally posted by Qupe:
In my fridge I have a fish pie with haddock, prawns and crabmeat in white wine and cream, topped by a spinach layer and then a layer of mashed sweet potato infused with lemon and saffron. I am really looking forward to eatng it tonight with my friends who are coming to stay!

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Posted                       

quote:

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Originally posted by Firenze:

quote:

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Originally posted by Qupe:
In my fridge I have a fish pie with haddock, prawns and crabmeat in white wine and cream, topped by a spinach layer and then a layer of mashed sweet potato infused with lemon and saffron. I am really looking forward to eatng it tonight with my friends who are coming to stay!

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And four hundred and ninety three uninvited shipmates.

Speaking of fish, I have a beautiful piece of cod loin in the fridge for dinner, plus a pack of upmarket anchovies. Anyone got any interesting cod and anchovy recipes? There's some samphire knocking about as well.

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What about making that olive puree stuff and bashing up the anchovies to add to it. Covering the top of the cod, and baking until cooked. Meanwhile cook the samphaire in a little water (I think its that green spiky stuff found near the sea? - I have only seen it on TV) and serve with potatoes?

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"I'm so English, I am probably descended from a Cricket Bat and a cup of tea".

James May - 20th Century

http://www.flickr.com/photos/agentsmith1974/

Posted                         

quote:

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Originally posted by KenWritez:
I have 3 bell peppers I need to use within a day or two. Does anyone have any recipes for a braise or sautee? I'm stumped beyond sauteeing them in olive oil, garlic and red pepper flakes.

I'm trying to keep this is as simple as possible, so no stuffed pepper recipes, please.

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Posted                       

quote:

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Originally posted by Firenze:
<snip> ... a pack of upmarket anchovies ... <snip>

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Upmarket anchovies?????



PS I only didn't put in the projectile icon because this is a food thread and I didn't want to make anyone feel ill.



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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

Posted                       

quote:

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Originally posted by Laura:
A general question. I regularly participate and contribute recipes to www.allrecipes.com (which I recommend highly). As a member, I may post reviews of recipes there and rate the recipe and suggest things I did differently. I was reflecting the other day, looking at peach cobbler recipes, that it's quite common for a reviewer to give a recipe top rating or near it, but say something like: "5 stars! I loved this recipe -- except I swapped apple juice for the water, used brown sugar instead of white, added nutmeg, doubled the cinnamon, used fresh peaches instead of canned, doubled the number of peaches and dotted it all with butter before baking it for twice the recommended time. Yum!" (examples: http://allrecipes.com/Recipe/Peach-Cobbler-II-2/Detail.aspx)

That seems like saying: "I loved this movie, except I hummed a different song in place of the soundtrack, covered my eyes and plugged my ears at the violent scenes and anything with kissing, and left halfway through."

How should I rate a cobbler recipe, when I did everything differently from the original poster, but dud use that recipe as a starting point? Some people seem to go halfway -- they'll give it a 4-star rating, subtracting a star for all their own modifications.

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Posted                      

quote:

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Originally posted by piglet:

quote:

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Originally posted by Firenze:
<snip> ... a pack of upmarket anchovies ... <snip>

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Upmarket anchovies?????

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Posted                       

quote:

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Originally posted by Laura:
A general question. I regularly participate and contribute recipes to www.allrecipes.com (which I recommend highly). As a member, I may post reviews of recipes there and rate the recipe and suggest things I did differently. I was reflecting the other day, looking at peach cobbler recipes, that it's quite common for a reviewer to give a recipe top rating or near it, but say something like: "5 stars! I loved this recipe -- except I swapped apple juice for the water, used brown sugar instead of white, added nutmeg, doubled the cinnamon, used fresh peaches instead of canned, doubled the number of peaches and dotted it all with butter before baking it for twice the recommended time. Yum!" (examples: http://allrecipes.com/Recipe/Peach-Cobbler-II-2/Detail.aspx)

[Try corrected link here.]

That seems like saying: "I loved this movie, except I hummed a different song in place of the soundtrack, covered my eyes and plugged my ears at the violent scenes and anything with kissing, and left halfway through."

How should I rate a cobbler recipe, when I did everything differently from the original poster, but dud use that recipe as a starting point? Some people seem to go halfway -- they'll give it a 4-star rating, subtracting a star for all their own modifications.

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Posted                      

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Originally posted by Keren-Happuch:
I seem to remember asking on here about kohlrabi last time I had some in the veg box, but if I did, I can't find it now.

So, does anybody have any suggestions for simple things to do with it? I once tried a kohlrabi gratin but as that involves slicing it with a food processor or mandolin that's way too much faff with the K-Glet around!

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Posted                          

quote:

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Originally posted by Roseofsharon:

quote:

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Originally posted by Keren-Happuch:
I seem to remember asking on here about kohlrabi last time I had some in the veg box, but if I did, I can't find it now.

So, does anybody have any suggestions for simple things to do with it? I once tried a kohlrabi gratin but as that involves slicing it with a food processor or mandolin that's way too much faff with the K-Glet around!

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I occasionally grow them in the garden, and like to pick them young and tender, peel them, and crunch on them raw, like an apple. They make a lovely coleslaw type salad grated with carrots, and mixed with your favourite dressing - but you would probably find that too much of a faff at the moment.

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In the end we boiled and mashed it with potatoes. With a bit of creme fraiche (can't do accents with K-Glet clamouring at my elbow!) it made a lovely creamy mash. Even the little one liked it.

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Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox

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Originally posted by Wiff Waff:
Yesterday evening I was surfing a recipe site, the posters being mainly North American, and many recipes called for Blue Cheese - I was sort of intrigued about what they might mean.
[...]
So what is this generic blue cheese and what does it taste like?

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Posted                          

quote:

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Originally posted by ken:
But the thing that surprised me was the cheese or rather the lack of it. There was much less cheese than you would see here, and many fewer varieties of it. And nearly all of them were more or less what we'd call mild cheddar. It seems that Texas just isn't cheese-eating country

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Posted                       

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Originally posted by philip99a:
.. Could have been cumin seed or coriander perhaps. ..

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Posted                       

quote:

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Originally posted by Otter:

quote:

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Originally posted by ken:
But the thing that surprised me was the cheese or rather the lack of it. There was much less cheese than you would see here, and many fewer varieties of it. And nearly all of them were more or less what we'd call mild cheddar. It seems that Texas just isn't cheese-eating country

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Sounds like a Texas thing. Here in the greater Chicago suburbs the grocery stores have a good variety of cheeses - but the tricky thing is that it is usually split up into two sections. The first, often near the produce, is the "gourmet" cheeses, where I usually shop. Then over by the dairy case are found the cheaper cheeses, often pasteurized processed, pre-shredded, etc. But even there I'm used to seeing cheddar(-ish), mozzarella, and often a couple blends of pre-shredded like "Italian" and "Mexican".

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I found something similar when I was in the US (random bits of California mainly I think that time). There was a *lot* of processed cheese/ stringy cheese/ cheesy things/ grated cheese but I couldn't find any *real* cheese, and certainly nothing beyond mild cheddar or mozzarella.

There was also an awful lot more of "ready meals" and processed stuff in general - but I sadly think we're beginning to catch up with that.

Lots of lovely local produce though

Posted                       

quote:

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Originally posted by Emma Louise:
I found something similar when I was in the US (random bits of California mainly I think that time). There was a *lot* of processed cheese/ stringy cheese/ cheesy things/ grated cheese but I couldn't find any *real* cheese, and certainly nothing beyond mild cheddar or mozzarella.

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Posted                       

quote:

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Originally posted by ken:

quote:

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Originally posted by Wiff Waff:
Yesterday evening I was surfing a recipe site, the posters being mainly North American, and many recipes called for Blue Cheese - I was sort of intrigued about what they might mean.
[...]
So what is this generic blue cheese and what does it taste like?

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I've only twice in my life ever stepped into an American food supermarket. And they were both in the same week. So obviously I am a mega-expert.

But I did notice that for most things they seemed to have a larger range of foods on offer than you would expect in a British shop of the same size. More kinds of fresh vegetables, many more kinds of meat, and a lot more brands of things in tins and packs. I noticed three apparent exceptions. One was wine and beer - which wasn't a surprise, its what I'd have expected. Another was mushrooms, which seemed to come in two sorts, big and little. Even much smaller supermarkets here would have anything from four to ten varieties. But the thing that surprised me was the cheese or rather the lack of it. There was much less cheese than you would see here, and many fewer varieties of it. And nearly all of them were more or less what we'd call mild cheddar. It seems that Texas just isn't cheese-eating country

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Posted                       

quote:

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Originally posted by Trudy Scrumptious:
Does anyone have a recipe for making "high fiber" white bread in a bread machine?

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Posted                       

quote:

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Originally posted by Otter:

quote:

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Originally posted by ken:
But the thing that surprised me was the cheese or rather the lack of it. There was much less cheese than you would see here, and many fewer varieties of it. And nearly all of them were more or less what we'd call mild cheddar. It seems that Texas just isn't cheese-eating country

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Sounds like a Texas thing. Here in the greater Chicago suburbs the grocery stores have a good variety of cheeses - but the tricky thing is that it is usually split up into two sections. The first, often near the produce, is the "gourmet" cheeses, where I usually shop. Then over by the dairy case are found the cheaper cheeses, often pasteurized processed, pre-shredded, etc. But even there I'm used to seeing cheddar(-ish), mozzarella, and often a couple blends of pre-shredded like "Italian" and "Mexican".

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Posted                       

quote:

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Originally posted by Jengie Jon:
Quick google turned up this page on how to cook the chieftain of the pudding race. No personal experience though, I'm fussy I like to know a Scot cooked my haggis and I'm not a Scot.

Jengie

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Thanks Jengie - page bookmarked. Fortunately for me the haggis cooking experiment is postponed: FD decided not to bring home lots of British delights, so we can go back to the original idea for dinner, which involves yummy things like beetroot and goat cheese from the farmers' markets this morning (Much more to my liking )

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I scraped my knees while I was praying - Paramore