bigugli Posted April 13, 2015 Report Posted April 13, 2015 I hear you Cliff. A reason I as well am bad at giving recipes. A smidgen is different than a dollop, a pinch isn't a dash. How does one explain the sound of something that is ready, like pasta. If I went by what they say on the package we would be eating rock hard spagets. My sauce isn't ready until it blup blups, not blub blubs. Blub blub is definitely too runny. Any recipe I give is just a basic approximation. Even when baking bread, or making gnocchi, it all comes down to touch and taste.
bigugli Posted April 13, 2015 Report Posted April 13, 2015 Oh, gnocchi Food of the gods Have not made gnocchi in ages. My mangecake famiglia non sa piacce gnocchi. (Nobody in the house likes gnocchi but myself). I have to wait until one of the Italian clubs has a gnocchi dinner to get my fill of some homemade goodness.
Spiel Posted April 13, 2015 Report Posted April 13, 2015 Mmmmmm, venison loin pieces. Marinated all afternoon in olive oil and cider vinegar with a dash garlic. Tossed onto a very hot BBQ'd for 90 seconds a side and served with some left over oven roasted veggies.
smitty55 Posted April 13, 2015 Report Posted April 13, 2015 I use dehydrated puff ball mushroom in it. You can't buy it in a store so it will never be the same as mine. Now that is interesting. Most years I am able to find some, but with the very short season I don't get to enjoy them for very long. I tried freezing them once but they get all mushy after. Any special hints you can give on dehydrating them would be appreciated. Thanks Cheers
akaShag Posted April 13, 2015 Report Posted April 13, 2015 Back to Smitty 55, up your way the locals mostly SMOKE mushrooms, don't they? Doug
Big Cliff Posted April 13, 2015 Report Posted April 13, 2015 Smitty55, I have a dehydrater so it makes it really easy but you can also do it in an oven. Just make sure the puff balls are nice and white and firm. Slice them about 1/2 to 3/4" thick and dehydrate them. They will keep in an airtight container for a couple of years. I use them in all sorts of soups, stews and sauces, just remember a 1/4 cup of dehydrated puff ball is quite a bit in a pot of soup or stew. Oh, and if you happen to end up with an extra one or two this year
smitty55 Posted April 14, 2015 Report Posted April 14, 2015 Thanks for that Cliff. I have a good dehydrator so that won't be a problem. How small do you break them up before adding them to your dish? Last Sept. wasn't wet and cool enough around here so I never saw one at all. Here's a pic of one I got two years ago. I was almost too late as two days later it was turning. Normally I prefer them younger and smaller so none goes to waste.
Big Cliff Posted April 14, 2015 Report Posted April 14, 2015 Nice! Yes, I prefer them a little smaller too but as long as they are nice, white, and firm..... Once they are dehydrated they just crumble into a powder pretty much, don't plan on using them for texture but they are fantastic for flavour! You will have to be a little careful if you are using them in a cream sauce because it doesn't desolve, sometimes when you break them up you will end up with small chunks.
smitty55 Posted April 14, 2015 Report Posted April 14, 2015 Cool. Tks again. I've enjoyed this thread. I live to eat well, and I have liked cooking since I was young. I figure I eat better at home than what I've had at many restaurants. It starts with growing my own quality garlic. It's the only garlic I use, and I use lot's hehe. I use the scapes too. It lifts any dish up a notch or four compared to that china crap or out of a jar. I also have good access to wild garlic, which I also use a lot, in many ways, including custom sausages. You might say I like good garlic lol. Cheers
Big Cliff Posted April 14, 2015 Report Posted April 14, 2015 Cool. Tks again. I've enjoyed this thread. I live to eat well, and I have liked cooking since I was young. I figure I eat better at home than what I've had at many restaurants. It starts with growing my own quality garlic. It's the only garlic I use, and I use lot's hehe. I use the scapes too. It lifts any dish up a notch or four compared to that china crap or out of a jar. I also have good access to wild garlic, which I also use a lot, in many ways, including custom sausages. You might say I like good garlic lol. Cheers Pickeled leeks OMG I love making them, they are a lot of work but well worth it!
Canuck2fan Posted April 18, 2015 Report Posted April 18, 2015 Had a hankering for Spicy Beef BBQ Fried Rice for supper seeing 1KG of Cooked Roast Beef ends on for $5.00\lb at No Frills sealed the deal.
Big Cliff Posted April 19, 2015 Report Posted April 19, 2015 Tonight's dinner features a maple/mustard glazed ham garnished with pinapple rings and studded with cloves. Accompaning that will be scalloped potatoes and a mixture of steamed vegies followed by a wild berry cheese cake for desert. I am having a little trouble selecting the appropriate wine to accompany this, what do you guys think? Blueberry, dandelion, or something store bought?
manitoubass2 Posted April 19, 2015 Author Report Posted April 19, 2015 (edited) Beer 2-3 light beer with ham, mmmmmm Im no wine expert. But every few years Ill go on a little taste test. Cant stand whites, love most reds. Edited April 19, 2015 by manitoubass2
Big Cliff Posted April 19, 2015 Report Posted April 19, 2015 The 2-3 beer while preping dinner is a must, the wine is just to impress the guests in case dinner doesn't turn out the way I'm hoping it will!
akaShag Posted April 19, 2015 Report Posted April 19, 2015 Feed the guests four or five glasses of wine BEFORE dinner, and they won't give a rat's ass what it tastes like..............
Big Cliff Posted April 19, 2015 Report Posted April 19, 2015 What is your biggest cooking failure? I made a meat loaf one time and didn't have any breadcrumbs or oatmeal in the house so I used a package of that oatmeal/brown sugar cerial mix. (It was the only meal that I ever cooked that Sue didn't eat)! Don't ever try it!!!!!!
manitoubass2 Posted April 19, 2015 Author Report Posted April 19, 2015 (edited) My biggest cooking failure, well two actually. I was just learning around 18 or 19. I tried to make a homemade poutine. All i did was bake home cut fries, after they were done i added mozza and some packaged chicken gravy. Result. Undercooked fries, wrong gravy and wrong cheese equalled gross. Next was a drunken shorelunch. Made a fire and prepped fish. Put oil and skillet over fire, waaay too close. Result, flash cooked fish in 25 seconds, well even overcooked. Totally underestimated the heat of the fire Edited April 19, 2015 by manitoubass2
manitoubass2 Posted April 19, 2015 Author Report Posted April 19, 2015 Lasagna from the other night Wish I added more spinach
dave524 Posted April 19, 2015 Report Posted April 19, 2015 What is your biggest cooking failure? I made a meat loaf one time and didn't have any breadcrumbs or oatmeal in the house so I used a package of that oatmeal/brown sugar cerial mix. (It was the only meal that I ever cooked that Sue didn't eat)! Don't ever try it!!!!!! If you ever get caught like that again, I often use a tube of saltine crackers that I've crushed in the tube in a meatloaf, maybe adjust your salt.
Big Cliff Posted April 19, 2015 Report Posted April 19, 2015 If you ever get caught like that again, I often use a tube of saltine crackers that I've crushed in the tube in a meatloaf, maybe adjust your salt. Learned that lesson well! LOL
manitoubass2 Posted April 19, 2015 Author Report Posted April 19, 2015 How about greatest cooking surprises? Strapped for ingedients or experimenting and dishes turned out amazing
misfish Posted April 19, 2015 Report Posted April 19, 2015 Nice cut of veal shank slowly cooking away with onions peppers and mushrooms. 250 for 4 hours should make it, pulled by a fork mouth watering.
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