Jump to content

  •  

The Food Thread


  • Please log in to reply
12 replies to this topic

#1 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 21 March 2021 - 08:38 PM

Post your favorite food recipes here, so we all can give them a try Posted Image

#2 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 21 March 2021 - 08:53 PM

Simple Pizza dough:

200g of wheat flour, in Germany, type 405, the kind of flour you can buy everywhere
14g salt
half a teaspoon of dried yeast or even a little bit more
204g of water

Knead it well, I am lazy and use my bread machine to knead the dough, then let it sit for 20-30 minutes.

Then add 140g of flour, knead it again, let it sit again for 20-30 minutes.

That should give you something like 540g of pizza dough.

Cut it into 2 pieces of same weight, 270g each, put it into two containers and let it ripe at least for some hours in the fridge.

Better is, at least 1-2 days in the fridge, even up to 6 days are okay, but after that, the yeast is dead, and the dough baked would just be thin and hard.

Edit: Today i used my handheld electric mixer instead of my bread machine to knead the dough. The result seems to be better IMO.

#3 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 21 March 2021 - 09:01 PM

Thai chicken breast with chilies and cashews

400g chicken breast, or turkey, whatever you prefer, cut into slices or cubes
2-3 TSP wheat flour
2-3 TSP oil, preferred peanut oil
5-6 spring onions, cut into slices
200g cashews
4-5 dried or fresh red chilies
2-3 TSP oyister sauce
1 TSP light soy sauce
1 TSP dark soy sauce
1 TSP sugar
1 onion, like 100g, peeled and cut into slices
some fresh or dried garlic, if you like

Put the cashews into a bowl, cover them with water and rinse them 2-3 times, if you use salted/flavored cashews.
Let them at least sit for 15 minutes in the water.

Cut the meat into slices, cubes, whatever you like, and put it into a bowl.
Cover it with the flour, mix well and let it sit for 10 minutes or so.

Heat the oil in a wok or pan, then add the flour covered meat and stirr well at middle temperature, until it turns light brown.

Cut or break the cilies into smaller pieces and add them to the fried meat.

Add all other ingredients, maybe a little bit of water too to have more sauce later.

Stirr well, let it cook for 5-7 minutes, then you're done.

Serve with cooked rice, Basmati for example.

Note: TSP means really table spoon, not tea spoon.

#4 Zian

Zian

    Advanced Member

  • Full Member
  • PipPipPip
  • 563 posts
  • LocationCanada

Posted 21 March 2021 - 09:06 PM

View PostThe_Piper, on 21 March 2021 - 09:01 PM, said:

Thai chicken breast with chilies and cashews

400g chicken breast, or turkey, whatever you prefer, cut into slices or cubes
2-3 TSP wheat flour
2-3 TSP oil, preferred peanut oil
5-6 spring onions, cut into slices
200g cashews
4-5 dried or fresh red chilies
2-3 TSP oyister sauce
1 TSP light soy sauce
1 TSP dark soy sauce
1 TSP sugar
1 onion, like 100g, peeled and cut into slices

Put the cashews into a bowl, cover them with water and rinse them 2-3 times, if you use salted/flavored cashews.
Let them at least sit for 15 minutes in the water.

Cut the meat into slices, cubes, whatever you like, and put it into a bowl.
Cover it with the flour, mix well and let it sit for 10 minutes or so.

Heat the oil in a wok or pan, then add the flour covered meat and stirr well at middle temperature, until it turns light brown.

Add all other ingredients, maybe a little bit of water too to have a sauce later.

Stirr well, let it cook for 5-7 minutes, then you're done.

Serve with cooked rice, Basmati for example.


Wow....need to chk this out!

Z

#5 Learner

Learner

    God

  • Administrators
  • 2911 posts

Posted 21 March 2021 - 09:08 PM

Rigatoni w/ Sausage Sauce

1 lb prepared rigatoni noodles
1 lb. mild Italian sausage
1 onion, chopped
2 cloves minced garlic
1 29oz can Italian tomatoes
1 6oz can tomato paste
1 6oz can water
1 t. basil
Pinch of salt
1/4 t. pepper
1/8 t. oregano
2 4oz cans mushrooms

Cook sausages until done.  If links, slice into bite size pieces.
Using fat from sausage, saute onion & garlic until lightly browned.
Add tomatoes (chopped), tomato paste, water, basil, salt, pepper, &
oregano.

Add mushrooms & simmer uncovered, for 2 hours, stirring occasionally.
Mix with rigatoni and serve.

#6 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 21 March 2021 - 09:37 PM

And a last one for tonight:

Ma Po Dofu

Ma Po Dofu is historically a recipe for the poor people in china, who cant affort that much fresh ingredients.

Like the minced meat a butcher has left over at the end of the day.


So, here it goes.

250g minced porc
250g dofu or tofu (the hard one, not the satin(soft) one) (soy bean curd)
1 tsp minced ginger
1 tsp minced garlic
8 TSP peanut oil
1 TSP sambal olek (asian chili paste) depending on how hot you want it
500ml beef broth
1 TSP rice vinegar
5 TSP rice wine (chinese cooking wine, xiaoching or howewer it's named)
1 tsp salt
3 tsp sugar
1-2 spring onions, cut into slices
1 tl starch
2 TSP oil
1/2 tsp sichuan pepper

Cut the dofu into cubes with a size of 1cm

Heat a pot with water and add the minced pork
(traditionally this pork isnt that fresh at the end of the day, so let's cook it, and get the fat out of it also, when done, rinse it through a sieve to get rid of the water and fat)

Mix all spices in a bowl, mince the garlic and ginger

Mix the starch with 5 TSP of *COLD* water, cold is important!


Roast the sichuan pepper in a pan until it smells, then grind it in a mortar.

Heat a wok or a pan, add the oil and heat it.

Add the spices, sambal olek, garlic and fry them for a minute.

Then add the broth, stirr, and when it's cooking, add the dofu and minced meat.

Then let it simmer at low temperature for at least 15 minutes.

Add the starch mixed with water, the grinded sichuan pepper and the spring onions.

Mix it well for a few seconds, then serve with rice.

A variation of this is what i've found in Singapore, add some canned peas and mushrooms, that makes it even better Posted Image

#7 Learner

Learner

    God

  • Administrators
  • 2911 posts

Posted 21 March 2021 - 09:58 PM

Mixing starch with COLD water is something most beginning cooks are taught if they use it at all ... but have seen epic fails!

#8 EatsAllLife

EatsAllLife

    Advanced Member

  • Full Member
  • PipPipPip
  • 529 posts

Posted 21 March 2021 - 10:37 PM

Stuffed Shrimp:
You'll need:
- Flour
- Buttermilk
- Eggs
- Butterfly Shrimp
- Crab meat
- Bacon
- Celery powder
- Garlic Powder
- Hot Sauce
- Panko
- Cream Cheese


You'll first need to make some of the crab mix.

Crab mix:
- 1 block of Cream Cheese
- Diced Crabmeat (to your liking, some like more crab others prefer small amounts)
- 1 cup panko (breadcrumbs)
- 2 cups bacon (crumbled, or bits)
- 1 oz hotsauce of your choosing
- 1 tsp garlic powder
- 1 tsp celery powder
Combine together in a blender.

Then you will need your butterfly shrimp.
- take your shrimp and cut them open, stuffing the crabmeat inside and leaving your tails attached (this will help you handle them)

Make an eggwash to bread your shrimp, this is just a mixture of eggs and buttermilk 1:1 (1 egg, 1 cup of buttermilk)

Dip your butterfly shrimp into flour, then your eggwash, and dip into the Panko breadcrumbs, then fry @ 350 degrees F until golden.




Ribs

You'll need:
- Worcestershire Sauce
- Liquid Smoke
- Your choice of a rub mix (one will be below)
- Oven or Smoker
- Deep pan that can fit the ribs

The rub mix (meant for several uses, thus a larger recipe)
- 8  cups Brown Sugar (you can add more if the other flavors are too strong)
- 2 cups seasoned salt
- 2 cups onion powder
- 2 cups garlic powder
- 1/2 cup black pepper

Ribs making:
- 1 cup of Worcestershire sauce
- 1 tbs liquid smoke
- your rub mix

In a deep pan, add your worcestershire sauce and liquid smoke, then rub your ribs thoroughly. Place your ribs in the deep pan, and cover with saran wrap and tin foil. Braise this in the oven at 250 F, or smoke at 210 F. (while smoking you won't cover the ribs)


(TSP = Teaspoon for mine, and 1 cup = 128 grams)
~Eats

#9 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 23 March 2021 - 07:37 PM

Something i found by accident and tried out lately. Yum!

Grandpa's Egg Salad

4 eggs
2 TSP mayonaise
2 tsp mustard, hot or mild, your choice, i prefer in this recipe mild
1-2 tsp caper
3-4 small pickled cucumbers, cut into cubes
salt
pepper
some garlic powder, as much as you like
1 dried small chili, crumbled (not mandatory)
some tumeric, if you like to color the salad golden, at least it's healty Posted Image

Boil the eggs until they are hard, for 10 minutes or a little bit more.
Let cool them down in water, then peel them and cut them into small cubes.
An egg slicer makes this task simple Posted Image

Cut the pickled cucumbers into small cubes.
The volume of the  cucumber cubes should be equal or smaller than the volume of the egg cubes.

You can use the capers as they are or roughly cut them into pieces.

Put all ingredients into a container, which fits into your fridge, mix well and put the container into the fridge.

Let it sit into the fridge for at least some hours, or, even better, over night.

If possible, stirr it some times.

After it's done, just eat it or put it on a slice of bread.



TSP = table spoon, tsp = tea spoon

#10 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 05 May 2021 - 07:34 PM

I will post a recipe for a bread with spelt and sour dough later here, when i baked it  again, but that might take some time.

Because of the sour dough.

So, in advance, something about how to deal with sour dough.

A sour dough is somehow a part of your family, your home, like a pet you have to feed and train.

You have to make a sour dough and feed it/train it.

And in this example i use a recipe from the 1980's 1990's, named Hermann.

Which was really a pest at that  time, because everyone, everybody wants to gift you his latest Hermann cake or dough o.O

So, let's start to make a sour dough named Hermann.

100g wheat flour, in Germany 405, the wheat flour you can buy everywhere
1 TSP sugar
2 tsp dried yeast
150 ml lukewarm water
container made of glass or plastic, which can hold all the ingredients
a spoon to stirr all that stuff, made of wood or plastic, NO METAL!

Put all that stuff into a bowl and mix it with the spoon until it's a smooth dough.

Put the dough into the container and let it ripe at room temperature for two days.
Stirr it from time to time.
And don't close the lit of the container, because the cough creates some gas, which must leave the container.

After that, the dough should smell somehow sour and fresh.

If not, throw it away and start again. That happens from time to time, thats nature.


So, now you have a sour dough.

1/3 of it to bake a cake, bread whatever, 1/3 to give it to a friend, and 1/3 of it to grow your next sour dough for the next cake or bread.

If you give the dough to a friend, you shoud give this informaions too, the so called "Hermann Letter"
(and thats what you should do too with your remaining 1/3 of the dough)

1. day: let it sit
2. day: stirr
3. day: sirr
4. day: stirr
5. day: feed witgh 100g wheat flour, 150g sugar and 150 ml milk. stirr well.
6. day: stirr
7. day stirr
8. day: stirr
9. day: stirr
10. day. feed: 100g wheat flour, 150g sugar, 150 ml milk. Stirr well.

And thats it, the Hermann sour dough is done.

Google for recipes what you can do with it, cakes, buns, whatever.

#11 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 09 May 2021 - 06:09 PM

Bavarian potato salad
=================

5 potatos, medium size
1/2 onion, or a small one
3 TSP vinegar, use a mild one
1 TSP oil, sunflower oil or something like that, not olive oil
6 TSP water
1 tsp sugar
some salt
some pepper
some chive

Cook the potatos in water for 45 minutes, let them cool down and peel them when they are warm and not hot anymore.
Peeling is easier when they're still warm and not totally cold.

Cut the potatos into slices.

Peel the onion and cut it into cubes and add to the potatos.

Mix vinegar, oil, water, salt, sugar and pour it over the potatos and mix well.

Cut chive into pieces.

Add salt, pepper, chive and mix again.

Let the salad sit for at least 1-2 hours, then serve.

Could be garnished with hard boiled eggs.

Fits perfectly with roasted chicken, wiener schnitzel, knuckle of porc, roasted saussages and so on.

This recipe can be used for home canning too.




North german potato salad
====================

450g potatos
1 medium onion
2 eggs
3-4 pickled cucumbers
150g bologna or something similar
parsley or chive
salt
pepper
250g mayonaise/miracle whip/miracle whip light, i prefer miracle whip light

Cook the potatos in water for at least 45 minutes, let them cool down, peel them and cut them into slices. I am lazy, i buy cooked, pealed and sliced potatos in a glass.

Peel the onion and cut it into cubes, add it to the potatos.

Boil the eggs for at least 10 minutes, peel them, cut them into cubes and add them to the salad.

Cut the cucumbers into cubes and add them too.

Same with the bologna.

Add salt and pepper.

Add mayonaise/miracle whip(light), which one you prefer.

Cut chive or parsley and add it too to the salad.

Mix well, put it into a container with a lid and put it at a cool place, preferably the fridge and let it sit there for at least 2-3 hours, better over night.

Stirr it from time to time, this salad stays fresh for nearly one week in the fridge.
This recipe can't be used for home canning, it just tastes awful.

Edited by The_Piper, 09 May 2021 - 06:18 PM.


#12 The_Piper

The_Piper

    Newbie

  • Members
  • Pip
  • 52 posts

Posted 13 May 2021 - 07:08 PM

Finally, i cooked this today \รถ/

View PostLearner, on 21 March 2021 - 09:08 PM, said:

Rigatoni w/ Sausage Sauce
And it's yummy, worth to give it a try Posted Image

But i did some changes, some because they are obvious, some, because they make sense for me.

View PostLearner, on 21 March 2021 - 09:08 PM, said:

1 lb prepared rigatoni noodles
1 lb. mild Italian sausage (salsiccia)
1 onion, chopped
2 cloves minced garlic
1 29oz can Italian tomatoes (cut, named "pizza tomatos" here, small tomato pieces+juice)
1 6oz can tomato paste
1 6oz can water I have no clue what can water is, so i used the water in which the sausages were cooked
1 t. basil
Pinch of salt
1/4 t. pepper
1/8 t. oregano
No matter if "t" is tea- or table spoon, thats not enough for such an amount of sauce, especially if you use dried herbs, like i did.
2 4oz cans mushrooms

Cook sausages until done.  If links, slice into bite size pieces.
And keep the water! it's now a broth with a lot of flavour.
Using fat from sausage, saute onion & garlic until lightly browned.
There is not much fat, maybe half a teaspoon, so i added 1 tablespoon olive oil (the fat is all in the broth now)
Add tomatoes (chopped), tomato paste, water (the broth), basil, salt, pepper, &
oregano.

Add mushrooms & simmer uncovered, for 2 hours, stirring occasionally.
And add the sausage pieces too!
Mix with rigatoni and serve.
I added too some ground parmesan or italian hard cheese, but thats just my taste, not mandatory.

The fat from cooking the sausages goes mostly into the water, the white foam on top of the water is not enough to saute onion and garlic, so some olive oil is needed for that.

Finally i added all the water (broth), not only 6 oz, so all flavour goes into the sauce.

Depending on how long you cook it and on which temperature, more or less water will evaporate, my "sauce" was more or less a "ragout" than a liquid sauce, and i think, thats what it should be.
I cooked it for 2.5 hours, mostly with lid on the pot, just the last 30 minutes uncovered to reduce the liquid.

#13 Learner

Learner

    God

  • Administrators
  • 2911 posts

Posted 14 May 2021 - 11:02 AM

t is teaspoon, T is tablespoon in most recipes I've seen. I simply cut and pasted what my wife emails to family members that wanted it :)




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users