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Thread: What’s Cooking?

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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Made some liver sausage with my mother today - She was raised in a German Mennonite family, so she really was quite excited about it ... me a bit less so, but it looks like it turned out well. Can't wait to try some. Now I want to start making other sausages ...
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    United States Moderator Sue (Ayt)'s Avatar
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    Default Re: What’s Cooking?

    I just made this:


    PANERA BROCCOLI CHEESE SOUP

    https://www.food.com/recipe/panera-b...se-soup-150384

    It is an excellent recipe, and easy enough. I make this often.
    "We're all bozos on this bus"

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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    Made some liver sausage with my mother today - She was raised in a German Mennonite family, so she really was quite excited about it ... me a bit less so, but it looks like it turned out well. Can't wait to try some. Now I want to start making other sausages ...

    Well I went shopping to day, bought a "cottage roll" some beef, pork belly, and some bacon, and there was a bit of pork shoulder left over from the liver sausage, so I'm making some kielbasa. Ground the meat today, letting it rest overnight, and I'll do the stuffing and smoking tomorrow. I'll see if I can get some pics. Spent about $24 CAD, and I'm thinking it should yield about $60 worth of sausage.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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  7. Link to Post #144
    United States Avalon Member Strat's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    Well I went shopping to day, bought a "cottage roll" some beef, pork belly, and some bacon, and there was a bit of pork shoulder left over from the liver sausage, so I'm making some kielbasa. Ground the meat today, letting it rest overnight, and I'll do the stuffing and smoking tomorrow. I'll see if I can get some pics. Spent about $24 CAD, and I'm thinking it should yield about $60 worth of sausage.
    I would very much like to see these pics!

    Somewhat unrelated but I really, really, really want to try poutine. It sounds like it could be quite possibly the best cheat day food ever.

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  9. Link to Post #145
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by Strat (here)
    Quote Posted by DeDukshyn (here)
    Well I went shopping to day, bought a "cottage roll" some beef, pork belly, and some bacon, and there was a bit of pork shoulder left over from the liver sausage, so I'm making some kielbasa. Ground the meat today, letting it rest overnight, and I'll do the stuffing and smoking tomorrow. I'll see if I can get some pics. Spent about $24 CAD, and I'm thinking it should yield about $60 worth of sausage.
    I would very much like to see these pics!

    Somewhat unrelated but I really, really, really want to try poutine. It sounds like it could be quite possibly the best cheat day food ever.
    I'll get some pics. And you have to try poutine if you never had it - but its best with some nice well done, crispy fries (I prefer skins left on), a good gravy is a must (traditional poutine has a strong vegetable gravy, but I prefer beef), and proper quebec style cheese curds. If you don't have access to those, Mozzarella cut into cubes or broken into lumps works too. But in the end its all about the quality of the components - if not done right it can just be a pile of mush.

    It's one Canadian invention I am honestly proud of and give big thanks to Quebec for.
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    Arrow Re: What’s Cooking?


    I made a tarte Tatin a few days ago, it's like an apple pie but turned upside down and the peeled apples are cooked whole with a piece of butter, sugar and a little water and I make a sweet dough ...

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  13. Link to Post #147
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    Default Re: What’s Cooking?

    Quote Posted by Strat (here)
    Quote Posted by DeDukshyn (here)
    Well I went shopping to day, bought a "cottage roll" some beef, pork belly, and some bacon, and there was a bit of pork shoulder left over from the liver sausage, so I'm making some kielbasa. Ground the meat today, letting it rest overnight, and I'll do the stuffing and smoking tomorrow. I'll see if I can get some pics. Spent about $24 CAD, and I'm thinking it should yield about $60 worth of sausage.
    I would very much like to see these pics!
    ...
    Sausage came out of the smoker last night - turned out pretty darn good, if I do say so myself. I added hot paprika near the end of the run so I ended up with some kielbasa and a bit of hot Hungarian sausage. Both turned out phenomenal.


    Stuffing them ...
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    After stuffing -- the darker ones are the Hungarian sausage (from the paprika).
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    Putting in the smoker - the smoker is wearing a jacket, because its below freezing - to help get the temperature warm enough.
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    After smoking ...
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    Taste test ... Yum! Better than store bought!
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    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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  15. Link to Post #148
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    Default Re: What’s Cooking?

     
    Made this the other day ...A "Keto" casserole -- with sausage, cauliflower, and eggs -- turned out amazing!

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    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Arrow Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    Sausage came out of the smoker last night - turned out pretty darn good, if I do say so myself. I added hot paprika near the end of the run so I ended up with some kielbasa and a bit of hot Hungarian sausage. Both turned out phenomenal.
    There is a very Alsatian side, in Alsace they are the kings of sausage with sauerkraut.
    I especially ate a lot of cold meats in my youth, my mother used to cook pig the old fashioned way.
    Today it is very rare, except perhaps the sausages grilled on the barbecue, when one is invited.
    I prefer Alsatian wine, a Gewurztraminer as an aperitif, it's a tradition in Alsace in addition to beer

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    Default Re: What’s Cooking?

    DeDukshyn that looks amazing. I'm coming over, now where did I leave my passport?

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    Arrow Re: What’s Cooking?


    Potato pancakes with nettles in Alsatian (grumbeerekiechle) to which I added nettles

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    Arrow Re: What’s Cooking?



    The best of all the buns I've made. I put a handful of almonds, a handful of walnuts and a handful of crushed hazelnuts which I added to my brioche dough before making it rise ... This cute little ... I tasted still hot, it was divine ...

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    Default Re: What’s Cooking?

     
    So I I'm just hanging some more sausages to dry - this time a sort of did my own take on an ancient recipe for traditional loukaniko sausages which are a Greek sausage. It involved drowning meat (I used pork, lamb, and beef) in wine for eight days - starting with one bottle, then adding a 1/4 cup of wine per day until the eighth day. I assume that this long wining process is done to raise the acidity (lower PH) to promote lactic bacteria, which will keep out the growth of nasties, while it ferments the sausage. But I'm a pretty novice sausage maker so I added some cure, just to keep the potential for botulism away (low risk, but its never something you want to get.)

    Then added copious amounts of ground coriander seed, black pepper, and you are supposed to use some berries that there was no way I could get, so I used some juniper berries instead. I also added fresh thyme and oregano as well as some orange zest - as modern loukaniko usually contains. After spicing, I fried some meat, and thought that it didn't taste good at all. Way too much orange flavour - wasn't sure it was going to turn out.

    I adjusted the spices a bit - added more everything but orange zest to try to offset it a bit, fried another sample - it didn't seem to help. Stuffed them anyway, and put them in the smoker for a full 12 hours with a mix of hickory and maple. Traditionally these are dried in warm temperatures (I guess to speed fermentation) like in a hot sun for up to two weeks or above the fireplace. They dried a fair bit just in the smoker but as I mentioned, I am hanging these in the cool room for a while to let them dry and ferment more.

    I tried one of the drier pieces after it came out of the smoker and cooled, and damn! It was really good! That bit of drying, the smoking, and the bit of fermenting it had done brought out the wine and coriander flavours and muted the orange to a very interesting but very tasty blend of flavours - completely different from frying the unprocessed samples. I have little doubt that these will just get better with some age.

    I didn't take any pics of the process (my mom did of the stuffed sausages - I'll get her to send me then post here), I can get some more of them drying and after I'm done with them.
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
     
    So I I'm just hanging some more sausages to dry - this time a sort of did my own take on an ancient recipe for traditional loukaniko sausages which are a Greek sausage. It involved drowning meat (I used pork, lamb, and beef) in wine for eight days - starting with one bottle, then adding a 1/4 cup of wine per day until the eighth day. I assume that this long wining process is done to raise the acidity (lower PH) to promote lactic bacteria, which will keep out the growth of nasties, while it ferments the sausage. But I'm a pretty novice sausage maker so I added some cure, just to keep the potential for botulism away (low risk, but its never something you want to get.)

    Then added copious amounts of ground coriander seed, black pepper, and you are supposed to use some berries that there was no way I could get, so I used some juniper berries instead. I also added fresh thyme and oregano as well as some orange zest - as modern loukaniko usually contains. After spicing, I fried some meat, and thought that it didn't taste good at all. Way too much orange flavour - wasn't sure it was going to turn out.

    I adjusted the spices a bit - added more everything but orange zest to try to offset it a bit, fried another sample - it didn't seem to help. Stuffed them anyway, and put them in the smoker for a full 12 hours with a mix of hickory and maple. Traditionally these are dried in warm temperatures (I guess to speed fermentation) like in a hot sun for up to two weeks or above the fireplace. They dried a fair bit just in the smoker but as I mentioned, I am hanging these in the cool room for a while to let them dry and ferment more.

    I tried one of the drier pieces after it came out of the smoker and cooled, and damn! It was really good! That bit of drying, the smoking, and the bit of fermenting it had done brought out the wine and coriander flavours and muted the orange to a very interesting but very tasty blend of flavours - completely different from frying the unprocessed samples. I have little doubt that these will just get better with some age.

    I didn't take any pics of the process (my mom did of the stuffed sausages - I'll get her to send me then post here), I can get some more of them drying and after I'm done with them.
    After stuffing ....
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    Sample I tried after smoking ....
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    Default Re: What’s Cooking?

    The cake with nougat and wafers, the wafers are cheap, less than I could refer to my coin, in dollars, and for the cream you need caramelized sugar, yolks and table butter, and for the recipe you need a husband to do it because I always burn the sugar. However, the cake is easy to make and the taste has been balanced. Tastier than commercially purchased wafers.



    If you have time to make a simple dough (2 egg yolks, honey, baking powder, butter, flour) and bake it in 4 sheets (baking time max. 10 minutes each, I do not have controlled temperature in the oven, having an oven antique wood stove), add a cream of egg yolks, cocoa, butter and you have a little coffee cake every day (I add milk and extra cocoa to coffee, and when it comes to chocolate, as when it always comes to chocolate, a little piece melted in hot coffee is divine.)



    Apple pie, anyone can make it, with cinnamon and cloves, with anise and vanilla has a better taste.
    Bundt cake, the dough is simple: eggs, flour, baking powder, and can be made with raisins or cocoa or almonds, pistachios or hazelnuts, it is great with whipped cream or fruit syrup, I soaked it in rum.



    You need a tray like this, recommended by silicone better than Teflon.



    Hot carrot soup with fish meatballs to which lemon is added. It can be eaten cold in the summer as well.

    Every human is a question asked to the Spirit of the Universe,again and again,because every human is an endless row of humans and in all humans together dwelling the Great Human Spirit.

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    Default Re: What’s Cooking?

     
    Made some bacon ... turned out really nice!

    After curing for 6 days
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    After smoking and removing the rind.
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    Sliced and packaged!
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    Default Re: What’s Cooking?

    Had a craving for this, and made it yesterday. It is great for when you are feeling a bit under the weather... lots of healthy ingredients that fight winter colds and flu!
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    Three Sisters Stew

    2c onions, chopped
    2t oil
    2-4 cloves minced garlic

    cook above together 3-4 minutes

    add: 1t thyme
    1 butternut squash (peeled, seeded, cubed)
    1 red or green bell pepper, chopped
    2c veggie or chicken broth

    boil, simmer until squash is tender (5-10min)

    add: 2c corn
    2c black beans

    return to simmer and then add:
    2T apple cider vinegar
    salt & pepper to taste
    1T cornmeal (to thicken stock)


    ***optional according to taste:
    up to 2T curry powder or turmeric
    1/2 can coconut milk
    a bit of cubed chicken or other meat
    "We're all bozos on this bus"

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    Default Re: What’s Cooking?

    Although this looks pretty grisly, this is actually a cake.

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    Arrow Re: What’s Cooking?



    Chinese nougat, they are the first that I made, to consume in moderation
    Ingredients :
    150gr of brown sugar
    2 X 40gr of water,
    1 tablespoon of cornstarch if there is no tiapoca flour
    1 dash of lemon juice
    100gr of unsalted peanuts,
    50gr of white sesame seeds and to grill yourself ....
    There are several videos on YouTube

    What I found on youtube, which is different from the recipe I used

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    Romania Avalon Member Anka's Avatar
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    Default Re: What’s Cooking?

    I picked some nettles when it was sunny. In the morning the plants "bite" so I used gloves, but if they are picked later, in the midday sun, they no longer "bite". I only harvest the tops so that the plant does not die, and they are the most full of vitamin, especially in early spring.
    I wash them well with plenty of water and then boil a kettle, and scald them for a few seconds, after which I can use them as such with sour cream or cooked with eggs, sausages and with polenta for a hungry husband


    And I also cooked various menus with what I can find in 20 minutes, such as mashed potatoes and steak and salad from wild garlic from behind the garden, or mushroom sauce with macaroni.


    All winter, my husband made salami. In winter because it is cold and there is a favorable wind that dries the meat well and matures it at high protein levels. After they dry, in the spring I vacuum them in bags in the freezer and they can be eaten in the summer together with tomatoes and cheese from the neighbors' cows and freshly baked hot bread.

    He has the recipe but I put the spices in larger quantities than they should (for long storage, the taste is perfectly balanced): cumin powder, paprika powder, coarse salt, peppercorns, basil seeds, thyme, garlic, fenugreek, and all the vegetable powders you like. Knead for half an hour (depending on the quantity) and put in membranes purchased commercially (quite cheap).
    However, it is worth more to make salami at home than to buy it. We make smoked meats and sausages in the winter and put them in the freezer, and in the summer we collect vegetables and fruits for the freezer.
    It is good to have a larger stock than necessary, in case anything can happen, we always have food stored for at least a year.
    Every human is a question asked to the Spirit of the Universe,again and again,because every human is an endless row of humans and in all humans together dwelling the Great Human Spirit.

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