Food for Thought (and Discussion)

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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Jan 15, 2017 8:01 pm

Thanks for your compulsive googling, Rose. ;)) Your post was helpful! I'll try transferring back to a glass bowl and letting it sit out a little bit before refrigerating it again. Did you happen to find anything about why they say to put it in a tight jar? :-\ I don't have any jars large enough for starter, so I just cover the bowl with saran wrap with a few holes poked in it.

We make all sorts of variations of Rice Krispie treats depending on what cereals we have around and open. ;)) A particularly fun one is Reese's Puffs treats...

I suppose the cabbage is raw in your salad, Rose? We'll have taco salads occasionally, but it's typically all the usual taco fixings (e.g. ground venison, kidney beans, cheese, and taco chips if we have them) on a lettuce mix. I'm not sure how I feel about raw onion on the salad without something to "wilt" it a bit. ;))
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Jan 16, 2017 7:51 pm

I'm not as hard-core of a Food Network fan as I used to be as I felt their political leanings were shining through :P but I still follow their Facebook page, and they had an article a few weeks ago on "Desserts for Two."

http://www.foodtv.com/5c800

Well the concept is fun in and of itself, but I thought the cakes they had on there were absolutely BRILLIANT! I mean seriously, what a simple idea of making one round cake, cutting it into 8 pieces, stacking and frosting them, and having two pieces of cake.
We're going to try the carrot cake tomorrow, but instead of four triangles per piece, I think we'll just do two triangles per person as there are four of us. ;)
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Jan 17, 2017 9:54 am

You're welcome, Valia! With most fermenting things, you'll want to keep them tightly covered with a cloth and a rubber band to keep bugs away (they're attracted to the gases that are released by the fermentation process), and in the refrigerator where there's no threat of curious bugs, I think it's recommended to keep it tightly covered just to prevent it from drying out. I would think that it should be all right to just cover it with saran wrap, although you may not need to poke holes in it since it's pretty dormant in the fridge. For most of my cultured adventures (fermented, not refined ;))), I use quart-sized, wide mouth Mason jars. They work well!

Mmm, Reese's Puff treats! I've been wondering about Trix treats, and Froot Loop treats, and Cocoa Puff treats... :D Just when I've sworn off grains for an indefinite period of time. :| :)) Oh well; my inner kid can dream. ;))

Lol, I only use a tiny bit of raw onion in my salads. You've really got to watch that stuff; it's potent. :P And yes, the cabbage is raw. I'd honestly prefer lettuce, but cabbage tends to be a lot lower with pesticide residues when you aren't buying organic, so I opt for that most of the time. It's still very good!

I love that idea, fantasia! I've done something similar. I don't know why, but it's so much more satisfying to have a multi-layer cake slice as opposed to several little flat pieces, or even a couple of cupcakes. I suppose we really do eat with our eyes. ;)) Let us know how the recipe turns out!
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Feb 09, 2017 8:28 am

I discovered the next up and coming thing (I'm sure) to take America by storm and spread diabetes throughout the population. :))

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Re: Food for Thought (and Discussion)

Postby johobbit » Feb 09, 2017 2:22 pm

Oh my, I can't believe that no one thought of this before. It's brilliant. And fattening. :)) *adores raw cookie dough* But, wow, I think I'd start with a small coneful—one could feel rather wired after a large consumption. :P ;))

I love making hearty meals on winter days. It's been snowing much of today, and there's just something about a simmering pot of chili, a bubbling slow cooker full of broccoli/potato soup, or a richly-laden stew baking in the oven that makes me very happy.
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Feb 09, 2017 7:14 pm

Rose, thank you for the reply (and sorry about my very delayed response :ymblushing: ). :) I appreciate all the research you've done! I'll have to think about getting a big mason jar or two. :)
Unfortunately, my sourdough starter adventure has come to an abrupt halt: I pulled it out of the fridge tonight and found orange streaks in it. :P Google has informed me the starter has somehow got infected, so I need to toss it. I suppose the good news is that the starter was still kind of sickly, so... :P ;)) So now I've got to figure out when a good time to start a new sourdough starter is...maybe I'll wait until it gets a bit warmer. By the way, if you have any of your sourdough research links saved, could you send me any you found particularly useful/interesting? I should probably have a better idea of what I'm doing before I try this again. :P
Cocoa Puffs treats are good too. ;) Sorry for you being off grains though! :(
Raw onion is potent. ;)) So the salad is maybe almost more a taco coleslaw? ;) Glad it's still good!

Ooooh, yum, fk. ;)) How did your mini-cakes go? :)

Hurrah for the soups, Jo! :) I've been thinking about making a batch of sweet potato soup next week; we'll see if I actually pull it together. ;))
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Feb 15, 2017 12:34 pm

Oh my goodness, fantasia. If that isn't a sign of the end times, I don't know what is. :))

Those hearty wintertime meals sound delicious, Jo! We've had a few days of freakishly warm weather the past couple of weeks, but most of the time it's still chilly, so I've been making a lot of tomato-based chicken and vegetable soup lately. It's a pretty basic recipe and it's easy to use either Italian or Mexican seasoning depending on what people are in the mood for that night.

Now it's my turn to apologize for the late reply, Valia! ;)) One of my favorite websites for information and recipes for cultured foods is Cultures for Health. A few good articles that they have on sourdough are Basic Principles for Working with Sourdough, How to Activate Sourdough Starter, and How to Feed a Sourdough Starter. One of these days I'm going to put all of this info to good use and give sourdough a try myself! ;))

Taco coleslaw is a perfect name! Why didn't I think of that? :p

My mom's birthday is tomorrow and the cake she requested is this one with cream cheese icing. It's kind of a family favorite and we've taken to tweaking the recipe a little over the years... we usually double the vanilla, skip the almond extract, and use 1/2 stick of butter in the place of 1/3 cup of canola oil. I think you could use plain yogurt with any fat content and it would still turn out great.
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Re: Food for Thought (and Discussion)

Postby johobbit » Feb 17, 2017 3:37 pm

How did your mom's cake turn out, Rose? :D

Valia, I hope your next sourdough attempt is a better success. :ymhug:

I promised my old faithful Magic Finger Jello recipe, so here it is:

2 pkgs unflavoured gelatin
2 pkgs jello, any flavour
2 & 1/2 cups water (total)

Sprinkle unflavoured gelatin (use 4 cup bowl) over 1 cup cold water.
Separately, bring 1 cup of water to a boil;
add Jello; bring to boil again.
Remove from heat and add to gelatin mixture.
Add 1/2 cup cold water.
Mix thoroughly.
Pour into lightly greased shallow baking pan. Let set in fridge until firm, about 2 hours. Cut into pieces with knife or use cookie cutters for more fun shapes.

Kids love this stuff (so do adults ;))). It's much firmer than regular jello and is great to bring to parties at the school or whatever. Tasty, too! B-)

I also have a great playdoh recipe that I used every month (at the least) when our kids were young. They spent hours playing with playdoh, using any number of different utensils and kiddie tools to have fun and create.

2 cups flour
1/2 cup salt
1/4 cup cream of tartar
Mix these well in large saucepan.

Make well in dry ingredients and pour in 2 cups water, then 2 tablespoons cooking oil. Mix over medium heat. Stir until makes a ball (this part is good for the arm muscles :P). Knead a packet of dry koolaid—any colour—in when still warm, and voilà. :D It keeps for ages in a sealed container.
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Feb 19, 2017 5:31 pm

No worries, Rose! Thank you for the links! :) I've given them a quick read-through, but will have to go back through them when I restart the starter.
Rose wrote:Taco coleslaw is a perfect name! Why didn't I think of that? :p
Because it doesn't sound as nice as "taco salad"? :P

Thanks, Jo; I hope it works out better the next time too. ;))

This week is kind of a weird one for meals, so I think I'll hold off on the soup for another week. I do have a couple of apples to use, so I may be making some muffins or something. ;))
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Feb 24, 2017 6:55 pm

Johobbit, you're always talking about making deviled eggs, and so I feel the need to share this with you. Though any deviled egg lovers will get a big kick out of this. ;)
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Re: Food for Thought (and Discussion)

Postby johobbit » Feb 24, 2017 7:49 pm

:)) Love, love these. I'll have to try them this summer. :D Way too cute. ;)) Thing is to get them peeled properly so that the white will retain their nice shape. I wonder what the black eyes are made from. Licorice? :P More likely, black olive. And piece o' carrot for the little nose?

We had a wonderful stew dinner tonight with company. I had made a huge batch on Wednesday, then heated a couple of bowls up tonight. Imho, stew tastes that much the better re-heated. The juice and taste of all the many ingredients simply penetrates everything else. SO tasty!
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Mar 05, 2017 7:30 pm

The cake turned out pretty well, Jo! She liked it. That cake always rises beautifully, so it was a very pretty, rustic-looking little cake. She commented on how when she was growing up, it was common for families to make a cake every weekend... and I said that families were bigger back then and could spread the calories around! :P So in the name of preserving tradition ( ;))), I've been trying to figure out how to make some lower calorie cake recipes, or recipes that are at least more "balanced" in terms of carb/protein ratio, by substituting a little whey protein or coconut flour here and there. I'm not sure it's possible to make a healthy frosting recipe that actually tastes good, but healthier might be within grasp. Wish me luck, all. ;))

Those deviled eggs are so adorable, fantasia! :))

Speaking of stew becoming more delectable with time, Jo, I recently ran across the concept of perpetual stew and I find it rather fascinating:

The elves at Wikipedia wrote:A perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which whatever one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the foodstuffs blend together, in which the flavor may improve with age.


Sounds like another potential kitchen adventure to me, although it's not exactly the best time of year to embark on such a project in the Carolinas, and then there's the rather crucial food safety aspect that requires quite a bit more research. :P I have heard of people using this general concept for making bone broth, though, and I've also read that some restaurants in Asia boast of having broth that has been going for more than ten years, but boiled twice a day to keep pathogens at bay.

One thing that I have been doing lately, however, is a perpetual jar of soured oats for oatmeal. I feed it with fresh rolled oats daily, similar to how you would feed a room temperature sourdough starter. I've been more or less following this recipe. It's supposedly more nutritious this way, but regardless, I like the flavor better than regular oatmeal. The hint of sour gives it a nice complexity. I usually sweeten it a bit and add cinnamon with berries, apples, or bananas.
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Mar 05, 2017 8:07 pm

My dad knew a guy back before I was born who was well-known for his perpetual stew. He always brought it to pot lucks in a crock pot and nobody would touch it. :)) I wonder why? I'm going to have to send him this link. He'll get a kick out of it. ;)
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Mar 14, 2017 6:55 am

I know it's silly, but I've started writing Pi(e) Day in my calendar every March 14. ;)) It's a good excuse to make a pie. This year I needed something easy, so I picked out this one I found online.

http://www.crazyforcrust.com/2015/03/no-bake-peanut-butter-chocolate-cream-pie/

It looks amazing, so I hope it tastes as good as it looks. ;)

Anyone else making pie today? Or eating pizza pie? ;)
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Mar 14, 2017 11:36 am

Alas, I had not the foresight to mark my calendar, so making a pie is not in my plans for today. I have learned my lesson. ;)) Pizza pie is a good idea, and the cheesecake leftover from Christmas in the freezer might be an even better one. Yes, it's cheesecake, but whoever heard of a cake with a graham cracker crust? It's a type of custard pie, and I'm well within my rights to partake of a slice today, methinks. :P

That peanut butter chocolate cream pie looks so good! And easy, too. (Perhaps dangerously easy. :))) *bookmarks for future reference, as she is a sucker for all things chocolate and peanut butter*
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Mar 14, 2017 3:24 pm

It wasn't too bad, but I made a mistake in not stirring up/loosening the peanut butter mixture before adding the whipping cream to it. As a result it would not fold in, so that part is a bit lumpy. :p Be warned if you try it yourself Rose.
Can't wait to dig in tonight!
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