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Author Topic: Recipe Thread  (Read 47321 times)

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Lindsey

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Re: Recipe Thread (Working on the title)
« Reply #30 on: March 08, 2009, 11:36:46 PM »

Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

You can freeze it. It will last several days.

Cool, thanks.  I like things you can freeze, because there's only one of me and I can't eat an entire pot of stew or whatnot in the time before it goes bad in the fridge. 

With that said, if anybody has any freezer-friendly recipes - I'm up for seeing them.   :D
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #31 on: March 09, 2009, 01:35:52 PM »

the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger
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Rillion

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Re: Recipe Thread (Working on the title)
« Reply #32 on: March 09, 2009, 02:03:36 PM »

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

If it's a cheeseburger, it's a cheeseburger.  Not a steak n' cheese.  I've had cheeseburgers and cheese steaks, and they are definitely not the same. 
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #33 on: March 09, 2009, 03:42:29 PM »

the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

Are you suggesting that fat content isn't a measure of quality?
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #34 on: March 09, 2009, 04:32:29 PM »

I understand the preference of calling things "steak" only when made from shaved/shredded steak. It's a pretty common dispute (ground meat vs. chopped/minced) with chilis and many of the mexican dishes I've tried. But, it will not take over this thread. Save that for battles which real impact on the world, like what thickener to use in gumbo.  :P

I'll be more than happy to use Riddler's tip of thin slicing London Broil from the freezer in a wrap up of the hamburger war, along with the breakdown of the fat content of the grades of ground beef from John Shaw. (Then, I'll use the magical powers of the delete button.)
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #35 on: March 09, 2009, 05:42:33 PM »

the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

Are you suggesting that fat content isn't a measure of quality?

of course not
i'm not a philistine, afterall.
but, ecolitan was talikng about cheese steak (or steak n' cheese)
what's the first thing comes to mind?
i doubt it's ground beef
shaved steak is just.....different
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Bill Brasky

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Re: Recipe Thread (Working on the title)
« Reply #36 on: March 09, 2009, 06:54:36 PM »



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Ecolitan

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Re: Recipe Thread (Working on the title)
« Reply #37 on: March 10, 2009, 11:02:55 PM »


* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat
.

I usually use chuck but it's all beef and it's all ground so.... ground beef.

of course not
i'm not a philistine, afterall.
but, ecolitan was talikng about cheese steak (or steak n' cheese)
what's the first thing comes to mind?
i doubt it's ground beef
shaved steak is just.....different

Joy said I had to give it a name.
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Chronicles

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Re: Recipe Thread (Working on the title)
« Reply #38 on: March 10, 2009, 11:51:12 PM »

The Lord of Catan's Sausage and Bean Stew

I make this (and fresh bread) when we have friends over to play Settlers of Catan, and everyone loves it. It's a bit different every time, depending on what I have on hand, but always excellent.

Ingredients:
1 bag Trader Joe's 15 bean mix (It's a bag of mixed beans...you can find various brands around the country.)
1 lb ground Italian sausage (or hot, if you prefer)
Vegetable stock or bullion (I use Better than Bullion, Veg flavor)
1 24oz can tomato sauce
1 15oz can tomato paste
Chopped fresh veggies (I usually do carrots, celery, green pepper, onion, and corn.) I add a LOT of veg.
Italian seasoning (around 2T, or to taste. I just taste and add more if needed)
Salt (to taste)
Pepper (to taste)

Soak the beans overnight, then rinse and stick in a large pot with water (or veg stock) to fill 3x's the space of the beans. Add the bullion (If you didn't start out with stock), and then start chopping veggies and opening cans. Brown the meat. Just dump everything in as you go, and after it boils and everything is in, cover and reduce to a simmer. It will be ready to go in about an hour, but better if you let it simmer longer.

This works for a group of 8-12. It also freezes extremely well.

Thanks for starting this thread, Laetitia. I'm looking forward to seeing your Butter Chicken recipe. My family loves it when we go out, but the couple recipes I have tried off the net have not been great.
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #39 on: March 11, 2009, 05:16:10 PM »

I usually make this with greek yogurt, but the kidlets requested I try it with coconut milk, so that's what you'll see in the photos. I prefer the flavor with yogurt, but this was good too. Other variations include using tofu, tempeh or roasted vegetables in place of chicken.

Butter Chicken
1 large onion, rough chopped
1-2 jalapeno peppers, seeded & rough chopped
5-6 cloves garlic, peeled
1-2 small plum tomatoes (or a cup of grape/cherry tomatoes)
3-4 inch piece of fresh ginger
3 Tbs Cashew Butter (or a 1/3 cup cashews, added to food processor)
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1-2 tsp curry
2 tsp salt
Fresh cracked pepper
2-3 Tbs Canola (or high heat oil)

Grate the ginger, and squeeze the juice into the blender. (Toss the pulp) Place all of the above ingredients, except the oil, into a food processor or blender, and blend it to make a curry paste.

Heat oil over medium high stove - add curry paste. Simmer the curry paste until much of the moisture has cooked off, and it's become quite thick. At this point, start watching for it to take on a shiny quality, as the the oil starts to break. (That's what you want to see before adding yogurt or coconut milk)

2 cups plain yogurt, or 1 can of coconut milk
4-6 boneless, skinless chicken thighs,
or 2-3 breasts, cut into bite size chunks

Stir yogurt into paste. Bring to a boil, then lower heat to medium. Simmer for 10 minutes, stirring often (it will stick). Add chicken pieces. After it comes back to a simmer, cook uncovered for 8-10 minutes, or until chicken is done.

Scoop chicken out to serving bowl, then raise the temperature back to medium high. Bring the sauce to a boil, and cook until you see the oil separating (see photo). Pour the sauce over the chicken in the serving dish and serve with rice. We like to have Nan and green peas. (I was lazy Sunday, and purchased Nan, instead of making it.)
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #40 on: March 27, 2009, 02:47:52 PM »

The Lord of Catan's Sausage and Bean Stew

I make this (and fresh bread) when we have friends over to play Settlers of Catan, and everyone loves it. It's a bit different every time, depending on what I have on hand, but always excellent.

I'm intrigued, and not just by the recipe. I have heard many good things about Settlers of Catan, and have a board/card game playing family.
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Rillion

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Re: Recipe Thread (Working on the title)
« Reply #41 on: March 27, 2009, 03:16:14 PM »

I sent your butter chicken recipe to Boyfriend, who is lord of the kitchen.  If he doesn't make it soon, I will.   :)
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #42 on: March 27, 2009, 03:25:03 PM »

This is a regular on the menu, and has always been on the "Win" column in the ongoing supper war with the kids. Very easy to make, and there are easy to find substitutions, if you don't have an Asian market nearby. I'll cut thin slices off a small roast, just before prepping the rest for another meal, but you can also grab a pack of the thin sliced/shaved beef from the meat counter at the grocery store. Basil Meatballs (beef or poultry), or Garlic-Ginger Baked Tofu also work well. If you want to keep it completely meatless, use the baked tofu, and make the soup with vegetable broth.

Pho (Vietnamese Noodle Soup)

4-6 cups Chicken or Vegetable Stock
Juice of 1/2 lime
1 inch piece of ginger, grated & juice squeezed into broth
2 cloves of garlic, minced or grated
1 Tbs Fish Sauce
1-2 Tbs Soy Sauce (to taste)

4 Servings of Rice Vermicelli (or regular)
A few slices of beef for each bowl

Cook vermicelli according to package directions, rinse and set aside. Combine broth ingredients together and bring to a simmer, while you prep a platter of add-ins:

Basil Leaves
Cilantro Sprigs
Mint Leaves/Sprigs
Chopped Scallion
Sliced Jalapeno
Bean Sprouts


Place a serving of vermicelli in each bowl, and top with a few slices of raw, sliced beef. If you're using a thicker slice, or meatballs, cook them ahead of time, as part of your prep. The thin slices will cook when you pour the broth over top as long as you have it at a good simmer. Ladle broth over pasta & beef, then serve. Each person can add items from the salad plate to their bowl at the table.
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Rillion

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Re: Recipe Thread (Working on the title)
« Reply #43 on: March 27, 2009, 03:27:50 PM »

We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 
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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #44 on: March 27, 2009, 03:31:59 PM »

I sent your butter chicken recipe to Boyfriend, who is lord of the kitchen.  If he doesn't make it soon, I will.   :)

Cool!

I made Malaysian Fish Curry and a Pineapple Sambal last week, but haven't had a chance to type it up yet. It starts off with a fresh curry paste, similar to the butter chicken. I have been loving the fresh paste as a sauce base. Have started making so many of my saucier dishes this way. The chili/onion/cilantro or basil/garlic combo is very flexible. No chopping, no mincing, no extra wait for the onions to soften.Added a small can of chipotle peppers and a tomato, and ended up with the perfect paste to cook with turkey and black beans.
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