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Source: (consider it)
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Thread: Heaven: Pot Luck: Recipes 2016
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Piglet
Islander
# 11803
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Posted
I would imagine it would be OK, especially as the water was boiling when you put it in (and you'd be bringing it back to the boil anyway when you use it in a soup, casserole or whatever). If you're going to freeze it, let it cool completely first and when you want to use it, defrost it either overnight at room temperature or in the microwave.
I make chicken stock every few weeks, but I've never done it in the slow-cooker. Usually I wait until I have two carcasses and make stock in a pasta-cooking pot with a built-in drainer, but our slow-cooker is quite big, and would probably accommodate two carcasses and their accompanying bits and bobs.
If you're slow-cooking it, do the scummy bubbles rise to the surface the same way so that you can spoon them off?
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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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kingsfold
Shipmate
# 1726
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Posted
I'd also clocked that I would boil it up again on next use, but it's reassuring that you you folk think it should be OK as well!
Piglet - no sign of scumminess at all. You can see the residual fat (not a huge amount) in little bubbles on the top, but apart from that it looks pretty clear. Maybe it's the difference between a gentle slow cook and a boil?
[ 08. February 2016, 14:18: Message edited by: kingsfold ]
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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LeRoc
Famous Dutch pirate
# 3216
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Posted
I have some courgette and celery left over from last weekend. Thinking about doing a caponata.
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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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Penny S
Shipmate
# 14768
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Posted
I usually break up my carcases to fit in the cooker. I got the turkey in. Mind you, it's a large saucepan sized cooker, and I broke up the carcase. It was also a very small bird - too young to leave its mother.
Posts: 5833 | Registered: May 2009
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Gee D
Shipmate
# 13815
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Posted
Help please - before Christmas, someone posted a recipe for a fruit cake that was simply a couple of cups of flour thoroughly stirred into dried fruit soaked overnight in dry ginger ale. Madame tried this a couple of times, the second adding the grated zest of an orange. That was a very successful addition. She also cooked some of the second batch in mini-muffin trays; that was well received at a party where there were lots of people standing around drinking tea/coffee.
The problem - was it self-raising flour or plain (US all-purpose) flour please?
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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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Landlubber
Shipmate
# 11055
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Posted
The three-ingredient recipe is in the Stir-up Sunday thread in Oblivion (date 1st December 2015). I was sufficiently intrigued to go looking for it, but my ipad crashes when I try to link - sorry.
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They that go down to the sea in ships … reel to and fro, and stagger like a drunken man
Posts: 383 | From: On dry land | Registered: Feb 2006
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Gee D
Shipmate
# 13815
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Posted
Thanks - I'll look when I get home this evening.
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Gee D
Shipmate
# 13815
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Posted
Thanks, I've now found BL's post - she thinks it was SR flour. Madame thinks she used SR before and so shall again for this weekend.
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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LeRoc
Famous Dutch pirate
# 3216
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Posted
quote:
Gee D: Thanks, I've now found BL's post - she thinks it was SR flour. Madame thinks she used SR before and so shall again for this weekend.
Phew! If Madame and the Ship thought different things, you would have a problem ![[Big Grin]](biggrin.gif)
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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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Firenze
Ordinary decent pagan
# 619
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Posted
First time in weeks I've felt really interested in cooking (bad bout of flu and post-flu debility). Since Thursday is typically Curry Nite in the Firenze household, I made Madhur Jaffrey's Kashmiri koftas served on Yottam Ottolenghi's flatbreads with homemade onion relish and yoghurt raita.
All good. Key, I think, was some posh artisanal yoghurt, which went into both the kofta and the flatbreads - which were, interestingly enough, give or take a bit of chopped coriander, the same ingredients as an Ulster wheaten farl. Just fried instead of baked.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by LeRoc:
quote:
Gee D: Thanks, I've now found BL's post - she thinks it was SR flour. Madame thinks she used SR before and so shall again for this weekend.
Phew! If Madame and the Ship thought different things, you would have a problem
When Madame and the Sip agree, all will be well, and all shall be well, and all manner of things shall be well. Or something like that.
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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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Firenze
Ordinary decent pagan
# 619
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Posted
I thought I would do a Surf 'n' Turf take on our usual Saturday steak, having been tempted by a nice squid tube at the fishmonger. I did a tempura batter - 50/50 plain flour and cornflour with fizzy water. I have to say the calamari was a lot better than the rather toughish beef (I've had better from that supermarket).
Coming soon: Saturday night Calamari and Chips.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
I'm afraid I've yet to be converted to squid (if you see what I mean); I can't quite get past the "rubber-band" concept.
If I were to do surf-and-turf, the surf would be nice juicy, garlicky prawns.
Mmmmm ... ![[Smile]](smile.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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Firenze
Ordinary decent pagan
# 619
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Posted
It has to be fresh squid - it's the freezing brings on the rubberiness. I still remember a lunch of grilled squid in Barcelona; and that time in Sai Kung - the cuttlefish swimming in its tank when we entered the restaurant, 10 minutes later crispy fried on a plate.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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LeRoc
Famous Dutch pirate
# 3216
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Posted
I just made (and ate) a chick pea curry with a vegetable raita. It bears repeating!
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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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Firenze
Ordinary decent pagan
# 619
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Posted
I have a Madhur Jaffrey chickpea thing I do for lunch occasionally. It's just the usual spices + onions and tomatoes. What makes it is a finishing of raw onion, raw chili, salt, fresh ginger and lemon juice (lots of lemon juice).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
Inspired by Kingsfold's slow-cooker stock, I've got a couple of chicken carcasses, veggies and herbs bubbling away; it's been on the "high" setting for about 4½ hours, so I think I'll go and take the bits out before I go to bed, and freeze it tomorrow (or possibly make soup with it, if the mood takes me).
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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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Piglet
Islander
# 11803
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Posted
Having strained the stock I thought, I've got the slow-cooker down* anyway - I may as well make the soup and let it cook overnight - so it'll be soup and home-made bread for lunch today.
* It lives on top of the fridge, so getting it down necessitates clambering on a chair for the vertically-challenged 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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jacobsen
seeker
# 14998
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Posted
There is a wonderful cold remedy, known to me as "The Potion" which not only helps to knock out the cold, but leaves you in the happy state of not caring whether or not you had a cold to begin with.
It is composed of the vitamin C-rich elderberry, sugar and water.
Stew elderberries in just enough water to cover.
Strain overnight (I use a clean pillowcase stretched over the legs of an upturned stool.)
For every pint/half litre (let's not be picky) of the resulting juice, add 1lb/450 gr sugar.
Boil till sugar has melted and the liquid has thickened. Bottle when cold.
To serve: - treat as a cordial. Dilute with hot water, and add a good slug of your spirit of choice. Opened bottles should be kept in the fridge.
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Æbleskiver country | Registered: Aug 2009
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LeRoc
Famous Dutch pirate
# 3216
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Posted
I'm really starting to like swede with parmesan and rosemary. I made it again today. The taste is nice.
[ 28. February 2016, 12:41: 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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Piglet
Islander
# 11803
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Posted
Yesterday I made a "clearing-out-the-fridge" sort of risotto - left-over chicken from a Costco ready-cooked which was Needing To Be Used, half an onion, garlic and a few superannuated mushrooms. It really wasn't bad, although as D. pointed out, it could have done with a few veggies.* Possibly a red pepper and a few peas or chopped, fresh green beans.
* This is somewhat worrying, as D. is usually no fan of vegetables ... ![[Paranoid]](graemlins/paranoid.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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Firenze
Ordinary decent pagan
# 619
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Posted
Filled pasta with a shop-bought sauce is normally a recipe for really boring. However...
1 tub Tomato and Mascapone
1 red chili
Shallots
Dry vermouth
Mascapone
Finely chop shallots and chili and soften in a little oil with the skinned and chopped tomato. Add the sauce and heat through. The vermouth and additional mascapone are probably optional - I just happened to have 'em - it's the fresh tomato and chili - especially the chili - that really lifts it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
As I discovered last night, plain potatoes - boiled or jacket - can be much improved with a dollop of piri-piri hommous.
Hommous is quite good as an alternative to butter in sandwiches, too.
Posts: 25445 | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
There used to be a very good choose-your-filling sandwicherie near where I worked in Belfast, and one of my favourite fillings was hummus and cucumber.
Sometimes IMHO all a baked potato needs is a little Maldon salt, a v. generous grind of pepper and an industrial quantity of butter.
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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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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Mascarpone is good on a baked potato!
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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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Piglet
Islander
# 11803
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Posted
We had a couple of friends round for supper this evening, and I did a sort of cross between a risotto and a paella, and discovered that it's really not as much of a faff as the cook-books would have you believe:
For four generous portions:
Olive oil
3 Italian-style sausages, pricked
1 large onion, chopped small
1 large clove garlic, crushed
Salt and pepper
1 red pepper, seeded and chopped
About 1½ cups Arborio rice
A splash or two of white wine
About 4 cups hot chicken stock, infused with a generous pinch of saffron (keep it on a medium heat)
2-3 cups chopped, cooked chicken
4 largish mushrooms, sliced
About 16-20 medium/large cooked frozen prawns, defrosted and shelled
1 cup frozen peas, microwaved for a couple of minutes on High
Heat the oil in a paella pan, Dutch oven or shallow casserole and brown the sausages on all sides. Remove to a plate.
Add a little more oil and cook the onion and garlic gently with a generous pinch of salt and grind of pepper for about 10 minutes until soft.
Add the red pepper and cook for a minute or so, then add the rice, and stir around until it's nicely coated in oil. Cut the sausages in slices.
Turn up the heat to medium and add the wine. Cook, stirring, until it's been absorbed.
Add the hot chicken stock, a couple of ladlefuls at a time, and stir after each addition. Once about half of it is in, add the sausages, mushrooms and chopped chicken, followed by most of the rest of the stock (in ladlefuls), stirring as you go. The whole stock/stirring process shouldn't take more than about 20 minutes.
Turn the heat down to low, stir in the prawns and peas, cover and leave to warm them through. There shouldn't be very much liquid left; if there's any visible, it'll probably disappear when you give the whole thing a stir.
Season to taste and serve with French bread and plenty of wine.
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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
Try it with rabbit rather than chicken if you get a chance!
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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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Piglet
Islander
# 11803
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Posted
One of the recipes from which I adapted it mentioned rabbit, but it's not really a meat I'm overly fond of. I had rabbit when on holiday in France as a teenager and wasn't at all well afterwards; the two events may not actually have been related, but they're related in my mind, and I don't think I've ever had it since.
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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
That's not entirely conscious connection. It's an innate thing for protection. I read a piece in New Scientist a while back about it - something we share with rats! The writer related a tale of how he had been sick as a result of sunstroke after eating watermelon, and felt repulsed by the fruit for a long time afterwards. This rang a bell with me. The very first time I came across a MacDonalds I was, unrealised by me at the time, building up to a migraine with sickness. For a very long time after, I couldn't even pass one without feeling queasy. Even the Ronald jingle did it, as they were playing it nonstop in the place at the time.
Somewhere in your hindbrain there lurks the association that warns you about rabbit. It could be overcome - I grew out of the Big Mac thing, but now have a more cerebral reason for passing by.
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
I think you may have hit it, Penny - I discovered years later that the stomach-cramps I'd been suffering off-and-on for years were down to IBS (which at the time seemed like one of those new diseases that real people didn't get).
Once it had been diagnosed, I was given peppermint capsules which almost invariably put it right, and lessened the frequency of the attacks almost to nothing.
It didn't really undo the rabbit association though ...
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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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Sparrow
Shipmate
# 2458
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Posted
I'm looking for a dessert recipe that combines meringue and lemon but doesn't involve pastry - so no lemon meringue pie! The person I am doing it for is gluten intolerant but loves meringue and lemon. Any suggestions please?
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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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Firenze
Ordinary decent pagan
# 619
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Posted
Lemony take on Eton Mess? Whip the cream with lemon zest. Poach thin slices of lemon in syrup.
Lemon syllabub? (With added mini meringues)
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Brenda Clough
Shipmate
# 18061
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Posted
It would not be very difficult to make a lemon pudding or a lemon curd, put the meringue on top and then run it under the broiler to brown it.
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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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Piglet
Islander
# 11803
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Posted
Or the other way around: pavlova (large or little individual ones) filled with lemon-curd and topped with whipped cream and decorated with Firenze's syrupy lemon slices? Sort of lemon-meringue-pie but without the pie.
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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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L'organist
Shipmate
# 17338
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Posted
If the intended consumer of the lemon/meringue pudding is gluten intolerant then make a base that isn't pastry.
What about a gluten free (oat or similar) biscuit base, which you could drizzle with more lemon juice, then the lemony filling and top with meringue.
I'm not making puddings at the moment but next time I do I might have a go and report back.
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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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Moo
Ship's tough old bird
# 107
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Posted
In some recipes you can substitute ground almonds for flour.
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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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Oats aren't really gluten-free. You can buy gluten-free oats. Gluten-free biscuits are usually based on corn, potato or rice flour. Almond flour is often added to give some texture or body to the cake or biscuit. Which isn't all that helpful to those who are allergic to nuts too.
Would a rice pudding work with lemon and meringue?
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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North East Quine
Curious beastie
# 13049
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Posted
The church Young Wives* had a demonstration of Palestinian cooking last week, and it tasted glorious.
I made Baba Ghanoosh at the weekend, which turned out well, though not as good as the samples at the demonstration.
Last night I made Kafta B'siniyah, which is a layer of lamb mince mixed with onion, parsley and cinnamon, a layer of par boiled potatoes, a layer of tomatoes, a layer of onions, with a mixture of tomato puree, lemon juice, cinnamon and water poured over the top, and then baked.
The smell as it bakes is wonderful, and the end result delicious.
*definition of "young" - not old enough for The Guild.
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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Penny S
Shipmate
# 14768
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Posted
Until I read the gluten free bit, I was thinking Queen of Puddings, but I suppose it would work with the lemony custard baked to set without the breadcrumbs if GF not available, then lemon curd instead of the jam, and the meringue on top as usual.
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
NEQ, that Kafta B'siniyah sounds rather nice - a sort of moussaka for people who don't like aubergines (i.e. me).
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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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Kelly Alves
Bunny with an axe
# 2522
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Posted
It trips me out. 500 years ago the only people who ever saw a potato lived in the Andes, and now it's a staple in pretty much every cuisine in the world.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Piglet:
NEQ, that Kafta B'siniyah sounds rather nice - a sort of moussaka for people who don't like aubergines (i.e. me).
Oh, another one. I read stuff about how they have little flavour of their own and absorb that of the other foods in a dish and I don't believe it. It's the only food my mouth insists on rejecting, and I assume it knows what it's doing. (Not a case of learned response like the Big Macs. It was the very first moussaka, and I had to force myself because my sister had served it. The reaction was confirmed when in a restaurant she said stuffed vine leaves would be OK. I assume it's something to do with nicotine. My sister smoked. I didn't. I hear that new varieties have had it bred out. I'm not going to bother to try again.)
Posts: 5833 | Registered: May 2009
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Raises hand - I'm another one, I can eat them but I'd much rather not, thankyouverymuch. They become a bit slimy like folks always seem to say okra does - give me okra any day.
Instead of either just give me mushrooms, lots of mushrooms! I think I must have been a Hobbit in a former life.
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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
Okra needs to be fresh, otherwise it can get slimy or fibry. (I like aubergines. I wouldn't put too much in, but they can add a bit of substance to a pasta sauce or a curry.)
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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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Firenze
Ordinary decent pagan
# 619
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Posted
Aubergines are on a soft/slime cusp. They can be meltingly delicious or just that bit disgusting.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Penny S
Shipmate
# 14768
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Posted
It's not the texture, it's flavour. I could detect it in the vine leaf stuffing when I couldn't identify the substance at all. It permeated everything.
Posts: 5833 | Registered: May 2009
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Ariel
Shipmate
# 58
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Posted
Fresh okra, sliced and fried at a high heat until a bit crispy, then served with a spiced yoghurt dip, is pretty good.
Aubergines, sliced and grilled with a sauce made with honey, ginger, garlic, lemon and spices are also good.
I've always loved mushrooms but lately have noticed that some of them seem to taste mouldy, even when fresh. I'd be depressed to think my tastes were changing as I've enjoyed them ever since I can remember.
Posts: 25445 | Registered: May 2001
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Penny S
Shipmate
# 14768
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Posted
My niece gave me some grow your own oyster mushrooms, which tasted lovely. No mouth warning at all of what was to follow. Apparently 2% of the world's human population cannot tolerate them.
But my stomach was a good back-up to that mouth failure. And rapid.
Posts: 5833 | Registered: May 2009
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
![[Eek!]](eek.gif)
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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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