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For viewing, in addition to Max Miller's channel, be sure to check out Townsends.Townsends is a gateway to nutmeg heresies and/or nutmeg addiction.
The spice...
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For viewing, in addition to Max Miller's channel, be sure to check out Townsends.Townsends is a gateway to nutmeg heresies and/or nutmeg addiction.
Careful, it can be hallucinogenic in high enough doses. :)
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I thought I'd experiment with that as a teenager, though it did more to put me off nutmeg than it did to open the doors of perception...
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Wow, didn't know I had fellow food history fans in here. I collect historic cookbooks. :)
My brother's partner has a background in social history, including of food, so I can reliably get new recipes and facts when I have a chance to pop over to their place. :)
I, on the other hand, despite hanging out here, don't actually care much about food, so when I change things up it's mostly out of Chaotic resentment towards the idea of order and stasis generally rather than a heartfelt interest in culinary experiments.
I did see a copy of the official Nancy Drew Cookbook at a secondhand bookstore here a while ago, but they were asking an absurd sum for a record of historic low expectations of young readers. I'm not sure who the books were intended for, originally, since the level of the text and the reader's assumed interest in the emotional lives of teenagers seem to be at cross-purposes. (Who is this ... Ned(?) guy? It's been a minute.) Similarly, the Cookbook's idea of when kids might want to "entertain" and what they could hope to achieve don't seem to line up: leafing through it, its suggestion for "pizza" was particularly heart-breaking.
Maybe I was just a weird kid, or it was a different time, or both.
Anyway, about to try an approximation of Taiwanese (I think?) Three-Cup Chicken tonight. Will see how it turns out!
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Wow, didn't know I had fellow food history fans in here. I collect historic cookbooks. :)My brother's partner has a background in social history, including of food, so I can reliably get new recipes and facts when I have a chance to pop over to their place. :)
I, on the other hand, despite hanging out here, don't actually care much about food, so when I change things up it's mostly out of Chaotic resentment towards the idea of order and stasis generally rather than a heartfelt interest in culinary experiments.
I did see a copy of the official Nancy Drew Cookbook at a secondhand bookstore here a while ago, but they were asking an absurd sum for a record of historic low expectations of young readers. I'm not sure who the books were intended for, originally, since the level of the text and the reader's assumed interest in the emotional lives of teenagers seem to be at cross-purposes. (Who is this ... Ned(?) guy? It's been a minute.) Similarly, the Cookbook's idea of when kids might want to "entertain" and what they could hope to achieve don't seem to line up: leafing through it, its suggestion for "pizza" was particularly heart-breaking.
MaybeI was just a weird kid, or it was a different time, or both.Anyway, about to try an approximation of Taiwanese (I think?) Three-Cup Chicken tonight. Will see how it turns out!
I grew up reading Nancy Drew.
I got teased regularly for it, but I was far more interested in three girls solving mysteries and potentially making out between chapters than the Hardy Boys.
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Any luck? Or would we have to fall back on fanfiction and Mabel Maney’s parody? :) I think Maney does a very good job of channeling the feel of the revisions from the ‘60s through a very camp aesthetic. It’s much of a muchness, always. And affectionate, if ruthless.
My mum was so disappointed in Nancy Drew that she more or less actively discouraged me from reading those, though I ended up a bit more of a sci-fi girlie in any case, so Tom Swift more than the Hardy Boys, to a certain extent. I stopped reading the lot quite a while before I was in a position to realize that Nancy/Deirdre would have clarified things for me so much sooner. (Though I think that might only have been possible after the adventure game series, anyway?) But all this is getting wildly off-topic from taking 10 on dinner checks! Unless anyone can recommend fannish cookbooks for sapphists? :)
In much less exciting news! Three-Cup Chicken, and yes, it is Taiwanese, now that I checked my recipe. Soy sauce, black sesame oil and wine for a marinade, spiced up with a pinch of sugar, ginger, basil, and ideally Sichuan chili crisp to taste. I’m between batches of the last, and didn’t feel like faffing about with a bunch of jars, so I made do with some hot sauce powered by the more usual peppers for my part of the world. I probably should have done it properly, or been more generous with the spice (to compensate for the wine?), but it was fine, if not particularly exciting. I had it with rice and some steamed mixed veg.
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Made the braised cabbage and daal (red lentils) last night. Seared the cabbage, took it out of the pan a moment, then sauteed garlic, red pepper flakes, smoked paprika, and tomato paste and then added a can of whole san marzano tomatoes and broke them up (I wanted to use diced tomatoes but apparently am out). Added some apple cider vinegar and honey and broth to thin out the liquid (the tomatoes came in more of a puree than canning liquid). Stirred about 1/3 to 1/2 cup daal into the mix (also was planning to use brown lentils but didn't have any, but daal cooks faster at least), then re-added cabbage and simmered, covered about 20 minutes. Served over farro. Was really tasty. Could have used more red pepper flake--needed a little more kick. Worth experimenting more with.
Sadly one of my great fears is apparently coming true: cabbage is becoming the next "superfood." I have always loved it because it is cheap and abundant. But that of course makes it a ripe target by foodie influencers who take cheap food and try to "elevate" it in billions of fancy recipes, increasing the demand... and the cost. Food trends piss me off. Just look at how much oxtails and oxtail soup cost now, FFS.
Sadly one of my great fears is apparently coming true: cabbage is becoming the next "superfood."
NOOOOOOOOOO!
Tonight I need to come up with something flavorful but also somehow innocuous for a friend with gastric reflux/distress/[some kind of something unpleasant they haven't figured out yet]. Chicken is generally safe, but I'd like to throw a little flavor his way. Poor guy loves food and has been on tiny, bland portions for a month.
Suggestions?
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Hmm. My go-to for flavour tends to be curry on the spicier side of things, so that might be tricky. Maybe General [Tso's]* Chicken, if you can find a decent prepared mix/sauce and are OK with westernized Chinese ?
*Your General may vary. In my part of the world, it's Tao.
Chicken Véronique? It's on my list for soon-ish, since I have the ingredients.
3 tbsp butter
1 tbsp marmalade
1/4 tsp tarragon, crumbled
1/4 c dry white wine
8 med mushrooms (chopped or sliced fine)
1/4 c whipping cream
1/2 tsp cornstarch
2 tsp water
3/4 c green grapes
Melt 1 tbsp butter, cook chicken in pan 'til golden on either side. Stir in marmalade, tarragon, wine: simmer until cooked through. (~15 min.) Meanwhile, fry mushrooms in rest of butter, add cream to pan juices, quickly boil. Blend cornstarch with water, add to sauce, return to boil, add halved grapes, and (again) let it boil. Serve sauce over chicken.
Any luck? Or would we have to fall back on fanfiction and Mabel Maney’s parody? :) I think Maney does a very good job of channeling the feel of the revisions from the ‘60s through a very camp aesthetic. It’s much of a muchness, always. And affectionate, if ruthless.
My mum was so disappointed in Nancy Drew that she more or less actively discouraged me from reading those, though I ended up a bit more of a sci-fi girlie in any case, so Tom Swift more than the Hardy Boys, to a certain extent. I stopped reading the lot quite a while before I was in a position to realize that Nancy/Deirdre would have clarified things for me so much sooner. (Though I think that might only have been possible after the adventure game series, anyway?) But all this is getting wildly off-topic from taking 10 on dinner checks! Unless anyone can recommend fannish cookbooks for sapphists? :)
In much less exciting news! Three-Cup Chicken, and yes, it is Taiwanese, now that I checked my recipe. Soy sauce, black sesame oil and wine for a marinade, spiced up with a pinch of sugar, ginger, basil, and ideally Sichuan chili crisp to taste. I’m between batches of the last, and didn’t feel like faffing about with a bunch of jars, so I made do with some hot sauce powered by the more usual peppers for my part of the world. I probably should have done it properly, or been more generous with the spice (to compensate for the wine?), but it was fine, if not particularly exciting. I had it with rice and some steamed mixed veg.
I have the Battletech cookbook somewhere. Probably on my phone. Also the Mage The Ascension Cookbook.
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Tonight I need to come up with something flavorful but also somehow innocuous for a friend with gastric reflux/distress/[some kind of something unpleasant they haven't figured out yet]. Chicken is generally safe, but I'd like to throw a little flavor his way. Poor guy loves food and has been on tiny, bland portions for a month.
Suggestions?
Marinade the chicken in yoghurt mixed with garlic/onion powder, or universal seasoning, and maybe a little bit of paprika?
Maybe something lemon-based?
Poor bastard has to avoid garlic AND onions. He's considering lichdom, since mortal existence is now void of joy.
I think I'm going with some miso chicken and some roasted broccoli with rice. Should have some nice umami flavor without being too heavy.
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Correct me if I'm wrong: All the calories in donuts are in the donuts, so there are none in these donut holes I'm snacking on right now. :-)
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Tonight I need to come up with something flavorful but also somehow innocuous for a friend with gastric reflux/distress/[some kind of something unpleasant they haven't figured out yet]. Chicken is generally safe, but I'd like to throw a little flavor his way. Poor guy loves food and has been on tiny, bland portions for a month.
Suggestions?
Is he banned from eating ginger? For some it could trigger some digestion issues, but it is a well known treatment for indigestion and nausea, and I personally find when my acid reflux is acting up, it helps tremendously. And it is delicious with chicken. I'd confirm with him first whether he can eat it or not of course.
But if he can--if you want to keep it easy, maybe a ginger, chicken, and rice soup. Other typical soup herbs like thyme or sage should taste good with that and hopefully not be too volatile.
If you want to get slightly riskier, maybe a stirfry. Mix a little broth, ginger, sesame oil, soy sauce, and corn starch together to make a not-too-bland sauce. Maybe a drop of sugar or honey. Stir fry the chicken with celery and carrot, add sauce. (I'd say add vinegar or lemon to the sauce as well but that could be reflux triggering.)
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Correct me if I'm wrong: All the calories in donuts are in the donuts, so there are none in these donut holes I'm snacking on right now. :-)
You mad fool! Those are anti-donuts! You'll blow us all to hell!!!!
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Thanks for all the suggestions, everyone! I went with a fairly simple baked chicken thighs and red bell peppers, along with some white rice. It wasn't exciting but it was at least warm and nourishing and better than gruel.
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Glad something worked, quibblemuch. I'm surprised he could eat peppers (even sweet ones are acidic), but it depends a lot on the particular bad stomach juju he has.
I didn't think of it sooner but other herbs and spices associated with stomach soothing, off the top of my head, include:
- cardamom. Warming and usually very stomach friendly
- Star anise. Good for bloating.
- Mint quells nausea but it can be acidic.
- licorice (in moderation; high amounts can be hypertensive and can *ahem* loosen one up a lot)
For future reference if you cook for him again.
None of the above should be taken as medical advice.
I love licorice.
I remember drinking a licorice stout I quite enjoyed - the two flavours worked together well.
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♪Taco night! Ground beef! Big giant bowl of meat and cheese!♪
I just use the McCormick's seasoning. Also smashed up some guac (using McCormick's as well). Nothing fancy but still delicious.
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I love licorice.Are you one of those freaks that likes salt licorice? Or just the sweet kind?
The only kind of licorice I like is the red stuff that tastes nothing like real licorice, or the Bassets All-sorts type of thing that sandwiches the licorice between tastier substances to the point where you can mostly ignore the licorice flavor.
I tried salt licorice candy once and I have to say it was... odd. There was something in the flavor profile that came off as intriguing for a split second, but overall it was just... jarring. Also, really salty. I was expecting sweet candy with a touch of salt and it was just ... not that.
FWIW, I should have clarified what I was referring to upthread was licorice root, the actual plant. While obvious licorice-root-flavored candy (commonly called "licorice") should have the same herbal benefits, it if course also comes with a ton of sugar (or salt). The cherry flavored candy made in the same way as licorice candy rope does not contain any licorice root.
The root in a tea has a much less astringent flavor and is very soothing. It also tastes naturally sweet without adding any sugar to it.
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Tuesday night I had completely run out of ideas for dinner. I finally remembered that I'd grabbed a pound of unseasoned ground pork on sale two weeks ago. So I thawed that out, then made sausage gravy with it, alongside some biscuits and scrambled eggs. Dad's been happily eating the leftovers for lunch yesterday and today.
Last night was again a zero ideas and low-energy day, so I just threw a frozen supreme pizza in the oven.
Tonight, I was still out of ideas until while rummaging through the deep freezer I remembered I thankfully had a frozen rotisserie chicken in there. That's thawing now, and I'll slow reheat it in the oven for dinner. I'll assemble and bake half a box of au gratin potatoes, and later steam half a bag of frozen corn.
A week ago, I bought a two quart container of store-brand "lactose-free" whole milk because I'd been badly craving cereal lately. I guess the reason the store brand is affordable is because it's just regular milk with lactase added in, instead of milk that had the natural lactose separated out. This milk still plays havok with my gut only slightly less than regular milk. I managed to use some up in the sausage gravy Tuesday, and I'll use up more in the au gratin potatoes tonight. Between using it in cooking and in very small bowls of cereal, I should be able to use it all up. Lesson learned.
Tomorrow may be leftovers from tonight, or I'll maybe make corned beef (from a can) hash (diced up frozen french fries for the taters). I dunno, I'm feeling pretty stressed about stuff we can't discuss here, and it's burning through the meager energy I have. Hopefully the rest of you are powering through.
This feels like a gauntlet being thrown. I wonder if/where I could find some of that Nordic salt licorice around these parts...
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I found and tried the Fazer Salmiakki from Finland.
Weirdly, I think I'm hooked. One piece is sufficient, though. The strange, salty, almost medicinal flavor resonates with my general mood.
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Any confection that sounds like the whotsit the BBEG is trying to obtain in order to bring about the end of the world is worth trying at least once.
Last night for dinner we indeed had leftover rotisserie chimkn, taters, and corn. Tonight was just corned beef & "hash" with canned corned beef, browned onions, chopped frozen french fries, a tsp of beef base paste, and salt & pepper.
Dessert is a couple packs of holiday-themed ready-to-bake cookies that were on sale + coupon a couple weeks before Christmas. First pack of 24 22 (shrinkflation) are cooling on the racks, second pack of 12 are in the oven now.
Stay warm!
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Tonight is pasta night. I get a 'family-sized' pack of chicken tortellini and throw some premade sauce on it. 3 minutes to boil and there are leftovers for lunch tomorrow.
ASIDE: Am I the only one who, when I see 'Family-Size' on a product label, thinks "YOU'RE NOT MY SUPERVISOR!"
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ASIDE: Am I the only one who, when I see 'Family-Size' on a product label, thinks "YOU'RE NOT MY SUPERVISOR!"
No. I'm not tempted anymore to gorge myself on most candy or other snacks, but I've recently seen 4-5 lb bags of starlight (pepper)mints mislabeled as "bulk" and scoffed at such narrow-minded self-defeatism. I've been sorely tempted more than once to order about 10lbs worth, sit down with both seasons of Andor for a rewatch, and try to discover the LD50 of ingested peppermint. I'd likely only make it about halfway into the second pound of peppermint before I'd need to stop before becoming very nauseous and/or able to feel Entropy wooshing through my over-mentholated skull.
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mislabeled as "bulk" and scoffed at such narrow-minded self-defeatism.
*debeverages*
HA!
Thank you. I really needed a good laugh today.
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I found and tried the Fazer Salmiakki from Finland.
Weirdly, I think I'm hooked. One piece is sufficient, though. The strange, salty, almost medicinal flavor resonates with my general mood.
*muttermutterfreakofnaturemuttermutter*
More seriously, I'm glad you like it.
Oh, I agree completely. I shouldn't like it. It's Candy Man Was Not Meant to Enjoy. And yet I can't stop. Is this drugs? Am I now on drugs?
So much ammonia...
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Was going to make chili and then discovered I was entirely out of canned tomatoes (or any other kind of tomato, but it's winter so it'd only be canned).
So, needing to use up a bunch of vegetables in my fridge anyway, I made a black bean and vegetable soup. I had some ancient but still (just) edible carrot and celery and onion, sauteed that; added cumin, red pepper flake, smoked paprika, and a blob of tomato paste and stirred until fragrant; added a chopped and peeled sweet potato and rutabaga and a can of black beans and a bay leaf; then added a bottle of Shiner Bock, 2 chicken broth concentrate packets, and some water and simmered a half an hour, till the rutabaga was fork tender. Whizzed the stuff with an immersion blender so basically the beans turned into thickener and gave the soup a nice texture. Added a little rice vinegar for brightness and adjusted for salt flavor.
It had no right to taste any good but actually was pretty decent. Not the best soup I've ever eaten, but hearty and appropriate for winter. Greek yogurt and olive oil served as tasty garnishes.
Was going to make chili and then discovered I was entirely out of canned tomatoes (or any other kind of tomato, but it's winter so it'd only be canned).
So, needing to use up a bunch of vegetables in my fridge anyway, I made a black bean and vegetable soup. I had some ancient but still (just) edible carrot and celery and onion, sauteed that; added cumin, red pepper flake, smoked paprika, and a blob of tomato paste and stirred until fragrant; added a chopped and peeled sweet potato and rutabaga and a can of black beans and a bay leaf; then added a bottle of Shiner Bock, 2 chicken broth concentrate packets, and some water and simmered a half an hour, till the rutabaga was fork tender. Whizzed the stuff with an immersion blender so basically the beans turned into thickener and gave the soup a nice texture. Added a little rice vinegar for brightness and adjusted for salt flavor.
It had no right to taste any good but actually was pretty decent. Not the best soup I've ever eaten, but hearty and appropriate for winter. Greek yogurt and olive oil served as tasty garnishes.
There are few things I wouldn't do for black bean soup.
Yummy.
Was going to make chili and then discovered I was entirely out of canned tomatoes (or any other kind of tomato, but it's winter so it'd only be canned).
So, needing to use up a bunch of vegetables in my fridge anyway, I made a black bean and vegetable soup. I had some ancient but still (just) edible carrot and celery and onion, sauteed that; added cumin, red pepper flake, smoked paprika, and a blob of tomato paste and stirred until fragrant; added a chopped and peeled sweet potato and rutabaga and a can of black beans and a bay leaf; then added a bottle of Shiner Bock, 2 chicken broth concentrate packets, and some water and simmered a half an hour, till the rutabaga was fork tender. Whizzed the stuff with an immersion blender so basically the beans turned into thickener and gave the soup a nice texture. Added a little rice vinegar for brightness and adjusted for salt flavor.
It had no right to taste any good but actually was pretty decent. Not the best soup I've ever eaten, but hearty and appropriate for winter. Greek yogurt and olive oil served as tasty garnishes.
There are few things I wouldn't do for black bean soup.
Yummy.
This isn't my usual recipe for black bean soup, and rutabaga is a bit of an odd ingredient to put in it, but it turned out well.
Moosewood Cooks At Home Cookbook has my favorite black bean soup recipe.
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Was going to make chili and then discovered I was entirely out of canned tomatoes (or any other kind of tomato, but it's winter so it'd only be canned).
So, needing to use up a bunch of vegetables in my fridge anyway, I made a black bean and vegetable soup. I had some ancient but still (just) edible carrot and celery and onion, sauteed that; added cumin, red pepper flake, smoked paprika, and a blob of tomato paste and stirred until fragrant; added a chopped and peeled sweet potato and rutabaga and a can of black beans and a bay leaf; then added a bottle of Shiner Bock, 2 chicken broth concentrate packets, and some water and simmered a half an hour, till the rutabaga was fork tender. Whizzed the stuff with an immersion blender so basically the beans turned into thickener and gave the soup a nice texture. Added a little rice vinegar for brightness and adjusted for salt flavor.
It had no right to taste any good but actually was pretty decent. Not the best soup I've ever eaten, but hearty and appropriate for winter. Greek yogurt and olive oil served as tasty garnishes.
There are few things I wouldn't do for black bean soup.
Yummy.
This isn't my usual recipe for black bean soup, and rutabaga is a bit of an odd ingredient to put in it, but it turned out well.
Moosewood Cooks At Home Cookbook has my favorite black bean soup recipe.
Im sure in an alternate reality, DeathQuaker leaves out bowls of black bean soup near onerous household chores, so that the Freehold will come under cover of darkness to do the chore and eat the soup.
In this reality, you can simply leave a trail of bowls of black bean soup between our houses so that I can find my way to your home....to eat anything other than black bean soup by the time I arrive. I would be sick of it by then.
Maybe some sort of trench, or soupqueduct, with a small trickle running through it, that you can slurp from as you go?
I made jolloff and chicken wings tonight, and found out that jolloff doesn't work so well with brown rice.
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Ah yes, George Washington's lesser known plan for the great Hudson-Potomac soup canal. If only the plans hadn't been set aside for the boring old Chesapeake and Ohio river canal.
Ah yes, George Washington's lesser known plan for the great Hudson-Potomac soup canal. If only the plans hadn't been set aside for the boring old Chesapeake and Ohio river canal.
For some reason this has me dying with laughter.
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I made Cornish pasties yesterday (nb: this is meat and potatoes in pastry, not something you might put on your nips while shaking it all about), and while they worked well and everybody liked them, I needed double the amount of pastry I had. I'll know for next time.
Served with a toxic metal finger dip to remind you to hold it only by the crust, and throw that bit away. Assumes that you are not a tin miner and don’t already have toxic metals on your fingers.
Me, I ate like a savage. Grilled country style pork ribs. Boneless. Is that an oxymoron? One of the meat chunks got blackened because my grill turned into a structure fire. Still edible, I was watching the grill. Also sliced up a quarter cabbage, as fine as I could. Dressed it with apple cider vinegar and salt. Not complaining, pretty good.
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Tonight, took several store-bought corn tortillas, sprayed them with olive oil Pam then put them in a 450 oven till just starting to brown on the edges. While that was going on, cut up part of a store-rotisseried chicken and some green onions, along with a small can of corn and smaller can of jalapenos.
When the tortillas came out, sprinkled a small amount of shredded cheese on the bottom, then piled chicken, corn, jalapenos, and green onions (in that order) on, then covered with more shredded cheese. Back in the oven till cheese melted and tortillas crispy.
Super delicious and only takes about 20 minutes, including oven getting hot time.
Whoever first melted cheese deserves to have been worshipped like unto a god.
Mmmm, a double-cup of coffee and the leftover 2/3 of an Italian Pub-sub on a 37°F morning. Breakfast of champions!
Last night's dinner was braised BBQ pork country-style "ribs" (pork shoulder), Mom's potato salad, and garlic toast. And I managed to throw together a cherry pie for Dad earlier before I went grocery shopping. Surprised I got as much done as I did.
Dinner tonight will be leftovers, though I think I'll also steam a couple half-ears of corn to go with it. I need to do dishes this morning, then get to breaking down the 4+lb bulk pack of ground chuck that was on sale yesterday. Gonna have a whole lotta hamburger patties to freeze up.
Edit: Dang it, when my cousin stopped by yesterday to visit Dad, I forgot to get her homemade cheesey potato soup recipe again.
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Im not feeling 100% today, I am having pizza.
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Tonight, took several store-bought corn tortillas, sprayed them with olive oil Pam then put them in a 450 oven till just starting to brown on the edges. While that was going on, cut up part of a store-rotisseried chicken and some green onions, along with a small can of corn and smaller can of jalapenos.
When the tortillas came out, sprinkled a small amount of shredded cheese on the bottom, then piled chicken, corn, jalapenos, and green onions (in that order) on, then covered with more shredded cheese. Back in the oven till cheese melted and tortillas crispy.
Super delicious and only takes about 20 minutes, including oven getting hot time.
Whoever first melted cheese deserves to have been worshipped like unto a god.
Never thought of baking quesadillas! Brilliant and easy way to make multiples. Going into the meal plan next week, tho maybe with black beans instead of (or in addition to) chicken. Still trying to get more legumes in me.
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I've done it with black beans. The one thing I recommend (assuming you're using the can) is to make sure they're well-rinsed and dried off from the canned bean juice--otherwise the excess can make the crispy tortilla a little floppy. Or worse (speaking from personal experience) you pick one up and the middle collapses due to structural weakness, dumping hot beans and cheese everywhere.
Oh, and depending on your requirements on salt intake, I also sprinkle kosher or coarse salt on top of the cheese prior to putting them back in the oven.