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auralpoison
Although it uses deli roast beef, is this what you are looking for?

3/4 cup mayonnaise
3/4 cup sour cream
2 packages (2-1/2 ounces each) thinly sliced deli corned beef, chopped
1/4 cup chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon seasoned salt
1 to 2 teaspoons prepared horseradish, optional
LoveMyPugs
Sorry to interupt but I made chicken parm for dinner tonight and I'm having penne on the side. Mmmmmm!!! It's going to be so good. Mr. Pug's friend is coming over. Hopefully, he'll be impressed.

Happy cooking,

Pugs
starpiste
Sorry to just butt in but I was wondering you anyone has some ways for me to use the nutritional yeast I just bought. I know you can put it on pop corn like cheese, but I am scared I'm not going to like it and then ruin a whole bowl of popcorn. I used it like parmesan on pesto and veg pasta last night, but didn't even notice it.

I'd love any suggestions!
opheliathemuse
hi starpiste!

oh yum, that dip looks fabulous AP.

Pugs, how was the din din?
sexysandee
Hi Starpiste,

You could use it to bake... Like on savory scones or cheese biscuits... it tastes pretty good on pizza.

Has anyone every made their own sushi?
starpiste
I've made sushi before, did you have specific questions? The only general thing I can say it's that's it's awesome fun and the first few rolls are never very pretty or tight.
sexysandee
did you put vinegar in the rice?
sexysandee
did you put vinegar in the rice?
sexysandee
sorry that came out twice sad.gif
starpiste
Yes, but it's special vinegar from the japanese grocery store. You don't *need* to though, the vinegar makes the rice sticky so it's easier to work with and it does add a slight taste. I find you can make regular rice stickier by making it with a very tiny bit of extra water so it's moister.

I am trying to cut white rice out of my diet though so I make it with quinoa these days and use a bit of peanut sauce to make the quinoa stickier. This is really much harder to roll, and doesn't taste nearly as traditional obviously but it's still very tasty.
edie52
Hey all... some friends are having a "shrimp party" in a few days and I have been put in charge of the salad. I can make a pretty good salad but I was wondering if anyone has any ideas for a salad that would really compliment the shrimp, something a bit special. I'm not sure how the shrimp will be cooked, but apparently there will be buttloads of it with creamy garlic sauce, along with good bread, white wine, and beer.

I thought maybe something with fruit- like mango and avocado? My only other idea was something with hard-boiled eggs- like a modified Cobb. My google searches only yielded recipes for shrimp salads.
sexysandee
maybe a salad with a lemony vinagrette... tongue.gif yummy

ohh, you could make onigiri with that stuff... that would be esier than rolling sushi and taste just as good wink.gif
crinoline
edie- I found these suggestions at allrecipes.com
Lemon Artichoke Romaine Salad
Cucumber and Avocado Salad
Mango Avocado Salad

good luck!
sexysandee
I think I may try the Avocado Mango Salad tonight... it's so hot here and that sounds great as a cool dinner
edie52
Ooh, thanks for the recommendations. I'll probably do a combo of the last 2 that crino suggested: baby greens, mango, avocado, cucumber, maybe cilantro too. And I'm thinking about a lemon chili dressing.

The artichoke one sounds interesting, less like something I'd normally make, but really good. With that I'd do the lemony honey mustard dressing. And considering there will be creamy garlic sauce for the shrimp it might actually compliment the meal better. Hmm, toss-up (bad salad pun!).
lunia666
QUOTE(auralpoison @ Mar 7 2008, 07:44 PM) *
Although it uses deli roast beef, is this what you are looking for?

3/4 cup mayonnaise
3/4 cup sour cream
2 packages (2-1/2 ounces each) thinly sliced deli corned beef, chopped
1/4 cup chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon seasoned salt
1 to 2 teaspoons prepared horseradish, optional



Hey thanks I think this is it smile.gif
bunnyb
I picked up some chikoo fruit (sapota) today and I'm very excited. The taste is supposed to be caramel and vanilla and I'm going to eat them on their own unless anybody has any suggestions?
tesao
bunny b mine, are they brown and fuzzy? sort of like smaller kiwi?

if they are, i ate them in sri lanka with orange juice and vanilla ice cream. YUMMY. they were reminiscent of pears to me (only spicier)

hey, at least i didn't say that they taste like chicken! blink.gif

they are fab just by themselves, though. i found i liked them better cold than room temp, which isn't always true for me and fruit.

let us know what you think!
themeiu
I want to start making yogurt at home (after all I am a woman, and I was inspired by the commercials..) Does anyone here make their own? I want to buy a yogurt maker, any suggestions? I want the ones that make individual servings so I don't feel forced to eat a bunch at once.
hellotampon
I didn't know they had yogurt-makers. I've seen cultures in the store, and I think a packet of those and some cheesecloth are all you need.
auralpoison
Yeah, I've looked at yogurt makers. When I've made it, I've done it the old fashioned way. And it tastes goooood.

Today I was rooting around in the basement & I found a cookbook I inherited from my gran. It's from 1945 & not only contains recipes, but tips on etiquette. Like goofy shit about how lightly colored ice cubes can enhance a drink. No wonder my gran was so obsessed with napkin rings & the like!
vixen_within
QUOTE(auralpoison @ May 18 2008, 04:31 PM) *
Yeah, I've looked at yogurt makers. When I've made it, I've done it the old fashioned way. And it tastes goooood.

Today I was rooting around in the basement & I found a cookbook I inherited from my gran. It's from 1945 & not only contains recipes, but tips on etiquette. Like goofy shit about how lightly colored ice cubes can enhance a drink. No wonder my gran was so obsessed with napkin rings & the like!



um that actually sounds really really cool (and refreshing!) How DO you colour ice cubes lightly? does it affect the taste of the drink?

Are there any good recipes for a lazy vegetarianish (except fish) girl? Tonight I was so hungry and so lazy. I chopt up some hard-texture tofu into squares, dowsed with soya sauce and a squeeze of lemon, and put it in the oven for 20 mins. Surprisingly tasty.
treehugger
QUOTE(vixen_within @ Jun 1 2008, 01:02 AM) *
um that actually sounds really really cool (and refreshing!) How DO you colour ice cubes lightly? does it affect the taste of the drink?

Are there any good recipes for a lazy vegetarianish (except fish) girl? Tonight I was so hungry and so lazy. I chopt up some hard-texture tofu into squares, dowsed with soya sauce and a squeeze of lemon, and put it in the oven for 20 mins. Surprisingly tasty.


I found a really good cookbook geared to that. It's called "The PDQ (pretty darn quick) vegetarian cookbook" It's geared toward lazy/hurried vegetarians.



One of my favorite recipes from the book:

White bean and blue cheese salad

2 TBSP cider vinegar
1 TBSP EVOO
1/2 tsp dried oregano
1/4 tsp garlic powder
Salt and pepper to taste
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup canned diced tomatoes, preferably petite-cut, drained
1/4 cup (1 ounce) crumbled blue cheese

In a medium bowl, whisk together the vinegar, oil, oregano, garlic powder, salt and pepper. Add the beans, tomatoes, and blue cheese; toss gently but thoroughly to combine. Let stand at room temperature 10 to 15 minutes to allow the flavors to blend. Toss again and serve at room temperature.

No chopping, just opening a couple cans!

Anyway, I strongly recommend this book.
vixen_within
QUOTE(treehugger @ Jun 1 2008, 07:42 AM) *
No chopping, just opening a couple cans!


This sounds like my kinda recipe.
hellotampon
Oh, lazy vegetarian food!

Press tofu and marinate it in soy sauce for a little while, cover it in McCormick "garlic and herb" spice blend and bake it.

Fry garlic and onions (I use frozen chopped onions). Add some firm cubed tofu and brown it. Add a can of chickpeas, a can of petit-diced tomatoes with jalapenos, 1/2 cup of water and a ton of curry powder. Let it simmer and thicken.

Brown garlic and onions. Add a can of the same tomatoes, a can of black beans, a can of some other kind of bean, and crumbled polenta. Season with cumin, chili powder, hot sauce, whatever. And if olives are your bag, I run a bunch of them through the food processor and throw them in too.

Stir fries with frozen vegetables, tofu, scallions, garlic, ginger, and soy sauce are good too.

Cook up some potatoes, lentils, and peas. Season with salt, onions, garlic, cumin, curry powder, fennel seeds, and lemon juice. It tastes like a samosa. You could make actual samosas with it, but that wouldn't be lazy. It's less fattening this way anyway.

All that stuff is also pretty cheap to make. Right now I'm unemployed and can't get a job until mid-July, and I'm going to Europe in 2 weeks. Plus my boyfriend isn't around, so I'm cooking for one.
vixen_within
Familiar with the tofu marinade (see my post) so I'm going to try the others throughout the week. Effortless food for one tastes good.
I made some delicious scratch tomato sauce yesterday--

ingredients:
1 can whole tomatoes
1 onion cut in 4
A clove or 2 of garlic
Some carrots cut in 2 or 3(optional)
1 can tomato paste
1 teaspoon parsley flakes
1 teaspoon oregano (dry is okay)
1/2 teaspoon basil (I used dry again)
1 teaspoon honey
salt and pepper

and then my favourite piece of lazy chefdom : THROW THEM ALL IN A BLENDER in the order listed and chop at high speed for about 20 seconds, then pour it into a saucepan for 30 minutes. Put a dry Bay leaf in the pan too. It feels and tastes like real cooking! but without the tiresome parts.
auralpoison
QUOTE(vixen_within @ Jun 1 2008, 01:02 AM) *
um that actually sounds really really cool (and refreshing!) How DO you colour ice cubes lightly? does it affect the taste of the drink?


I've never bothered to color anything, but when I get fancy for company I usually make a signature beverage. Last time it was AP's lethal raspberry lemonade & I made all the ice cubes from scratch & included a bit of lemon or a single ripe raspberry in each one. Each drink had one of each as well as regular ice & soda. It made things a bit classier than my usual drunken soirees.

I'd imagine a little food coloring would do, but I have no idea what's in that stuff.

Seriously, this book is AWESOME! It even has recipes for squirrel! And that strange rabbit dish from the cartoons: hasenfeffer! My mom's side was pretty German, but we had no sour rabbit stew.

So it's grilling time! It's too hot here to even think about cooking indoors. Anybody have any favorites? Last night I grilled peppers stuffed with boudain & andouille & they kicked ass. Somehow the application of fire just makes veggies that much more tasty.
hellotampon
I love grilled eggplant. Or marinated veggie shish kebabs. Grilled pineapple is good too.

You could probably color ice cubes with a little beet juice or something.
turbojenn
Oooh - I haven't played in here in awhile, but I've certainly been cooking alot since the farmer's markets have opened, plus my weekly fruit/veg/meat farm shares. Wheee!

This weekend, I made a spring risotto with homeade veg stock, asparagus and lots of chard - YUM!

Today, I made this sushi-bowl for lunch (with plenty of leftovers for lunch this week), except that instead of nori, I sauteed up a bunch of kale with garlic & olive oil to go with the avocado and tofu. The sauce is AWESOME, and I think I want to pour it on everything!

And tonight, I marinated up some lamb chunks in red wine, garlic and zaatar, then skewered it with red pepper and onion, and grilled it up. I made a fatoush salad to go with (sans pita bread), and added chick peas and feta, and that was SO yummy! I'll definitely be making that one again.

My favorite daily culinary inspiration is the Tastespotting.com - there are so many gorgeous photos that make me click, and get back in the kitchen!
hellotampon
wow that sushi bowl looks awesome. I'm definitely making that.
auralpoison
Holy crap, ask & you shall be rewarded! I am drooling over that sushi bowl as I chow on my own scratch sesame lo mein.
turbojenn
Mmmm...sesame lo mein! Put sesame seeds, paste, oil in anything, and I'm SO there!

Seriously, when you make the sushi bowl sauce - double it so you'll have plenty of leftovers - seems like it should keep in the fridge just fine for a week or so, and then just make a big batch of brown rice, so you can put whatever kind of veg you want on it. YUM!

Tonight, I made giant salads for dinner with all kinds of fresh lettuce from the farmer's market, sliced local strawberries, red onion, bleu cheese, grilled chicken thighs with coarse mustard, and all tossed with a homeade champagne-cherry vinaigrette. YUM!
treehugger
Question for the foodies here....

I made creme fraiche (sp) last night, and it took a very small amount of buttermilk. So I have the better partĀ of a quart left. Not particularly caring for drinking it, what can you guys think of for me to use it up?

(the creme fraiche came out good, BTW...you use a cup of heavy cream, two tablespoons of buttermilk, pour it into a covered jar, shake well, leave it at room temperature for 8-24 hours until thick. Stir well and refrigerate for up to ten days.
deschatsrouge
I like butter milk pie, buttermilk biscuits, and blueberry buttermilk pancakes
edie52
Ooh, grilling! My veg standbys are eggplant, zucchini, asparagus, and mushrooms. And sweet potatoes or squash, wrapped in foil. And HALOUMI! And a few weeks ago we did whole squid, just with lemon, salt, and pepper. So simple and a real treat if you love squid as much as I do. But next time I wanna stuff 'em with something. They're just so stuffable.

My roommate is a meat guy and he does great thick burgers with black olives mixed in, and this big pork loin which he marinates in dijon and other stuff.

Treehugger, what do you the creme fraiche for? (I've never used or made it.)
treehugger
edie,

I used the creme fraiche to make this, which I ended up LOVING. Of course, I love balsamic vinegar.

I'm told you can also dollop creme fraiche on fruits, thicken soups with it, and use it in miscellaneous boiled recipes, because it doesn't curdle.

Thanx for the buttermilk recipes, Deschats. I'm going to try making the pie, I think.
deschatsrouge
you'll love it, I'd never had it till I moved to Mormon Land. It almost makes it worth living with the Mormons.
auralpoison
I just want to warn folks on the buttermilk pie. I've made it for years as a family thing (Except in my case it's a Southern thing like chess pie.) & I gotta say that the portion in that picture is WAAAAAY too much. It's impossibly rich.
candycane_girl
Does anyone have any suggestions for making a really awesome potato salad? Every year I make it and I have two problems. 1. I either under boil or over boil the potatoes and 2. I feel like plain old mayo is just boring. I want like...a flavour explosion!
femikneesm
Hi candycane - I make a potato salad that is a Jamie Oliver recipe. Use new potatoes, the ones with red skin if you can, but it doesn't really matter. Anyway, boil them whole with their skins on (about 8 mins I guess, but check after 5 so you don't turn them to mush) cut them in half and cool a bit, add them to a bowl. Dress them with olive oil and lemon juice, salt and pepper them. Then chop up a few avocadoes, chuck them in, and toss in some watercress. I've used rocket instead when I haven't been able to buy watercress. Dress again with more lemon and oil, taste for seasoning, season and dress again if you need to. Then it's done!

It's not a traditional potato salad, but let me tell you...It. Is. Awesome. I have been known to polish off a huge bowl of it - alone.
edie52
Tree, that fruit balsamic-cream looks amazing. Seems like something I would love too.

Potato salad: I haven't made many, but I used to go to this lunch buffet that had the most interesting potato salads. They were usually a potato base with what seemed like olive oil, crumbled tofu, whole walnuts, mustard seeds, and leeks. And sometimes raw pears! I love unconventional salads...
turbojenn
NOOOOOOOOOOOoooooooo! I just had to come in and report the very very sad news that my favorite food porn site, tastespotting.com is GONE, pending some kind of legal issue!! I checked the site probably three times a day, and made countless recipes from the recipes posted there, and I am SO sad that it is gone. I'm hoping that it will come back in some fashion, or that someone else will pick up the idea and run with it.

As for potato salad, I love the Jamie Oliver one too - its a great base, and chucking in all sorts of things you've got lying around. I do like to dress my salad when the potatoes are still warm, so they soak up the flavors. If I'm going the mayo route, I'll make my own garlicky/chive mayo from scratch, and dress it with that...there is nothing quite as good as homeade mayo - totally puts the jar to shame, and your potato salad will disappear!
femikneesm
turbojenn - do you have a good mayo recipe? if you do a potato salad with mayo, what else do you include? I am loving the sound of garlic and chive mayo....
vixen_within
Just popping in to report that Hellotampon's potato, lentil samosa-y meal is soooooo delicious. I've been eating it all week. My roommates were sniffing around the kitchen and asking for a taste too.
roseviolet
TurboJenn, it looks like TasteSpotting may be revived again in the future. There's an update on the site that says that they're working to resolve some legal matters (and no, the problem isn't copyright restrictions or stalkers or any of the other rumors out there). In the mean time, it's suggested that people check out Liqurious. It's like Tastespotting, but for booze.
http://www.liqurious.com/

I reeeeeeeeeeally really hope the can fix this soon. I'm going into withdrawal over here!
pollystyrene
Turbo, word on LTH seems to be that this site may be a valuable replacement for tastespotting.

ETA: And they think tastespotting will be back, too.
roseviolet
ThankYouThankYouThankYou, Polly!!!!
turbojenn
Yep, Polly, I'd googled the rumors on Tastespotting as soon as it went down, and found FoodGawker right away - definitely fills the void of my internetting. smile.gif

Mayo - egg yolks, lemon juice, dribble in olive oil ever so slowly as you whisk, and season with salt and whatever garlic or herbs you want to toss in...I just do it by feel...but I think ruhlman.com just had a post about making mayo a couple weeks ago...

Our CSA delivery was understandably small this week, given all the flooding here in the midwest. I feel so bad for our farmers, and thankful that we got the greens, herbs and radishes that we did...even though I was sad that the strawberries floated away. sad.gif
quantumspice
QUOTE(turbojenn @ Jun 8 2008, 09:49 PM) *
And tonight, I marinated up some lamb chunks in red wine, garlic and zaatar, then skewered it with red pepper and onion, and grilled it up. I made a fatoush salad to go with (sans pita bread), and added chick peas and feta, and that was SO yummy! I'll definitely be making that one again.

I love fatoush! With as hot as it is here, the closest thing I come to cooking in the summer is soup or pasta on the stove top. I pretty much *live* on fatoush and insalata caprese! I make mine a little differently -- I salt my cucumber (and sometimes the onion) and drain it a bit (rinsing and drying before adding it to the salad), and I've added other vegetables to it (most notably, roasted peppers or olives). I usually use feta, but no chick peas (I don't like the texture of them). I make a big batch of it on Sunday, without the pita or cheese, and I find it just gets better as the week goes on -- and that's really why I salt the cucumber, because otherwise it gets too wet.

Your lamb skewers sounds great, too! biggrin.gif
turbojenn
Good call on salting the cucumber, QS! And its SO good to see you around here! I've been just chopping up all the veg on Sundays, and tossing 'em in a tub together, and then I just put a serving in tupperware to take to work for lunch, with the dressing on the side, so nothing gets soggy.

I love summer salad season!

Anyone have any idea for radishes? I've gotten two bunches of them in my CSA box this week, and I'm not a huge fan of them. I was thinking of pickling them - spicy, briny radish pickles sound interesting.
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