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Food for Thought (and Discussion)

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Re: Food for Thought (and Discussion)

Postby shastastwin » Oct 31, 2014 5:58 am

My dad usually mixes his venison (if it's ground) with ground beef that has a higher fat content in order to combat the gaminess. That being said, I don't think I've ever really noticed what people call gaminess in venison. Other meats, sure, but venison is just normal for me. ;))
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Nov 03, 2014 8:51 pm

...I had no idea anyone considered venison gamey. o_O I guess maybe I've just grown up with it and so it's normal to me? ;)) (But none of our guests have ever complained, but maybe they were being polite? Or the taco seasoning just hid it really well. ;)))

Wanted to let you all know that I actually made another batch of the Italian Peasant Soup in the crockpot and took that to fellowship lunch on Sunday. :) I added extra broth and a little water (and sauteed the onions and garlic beforehand), but I think it worked out pretty well overall. A couple of people told me they liked it, and there was even some leftover so there are a few more containers for me in the freezer now. ;))
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Re: Food for Thought (and Discussion)

Postby fantasia » Nov 18, 2014 6:39 pm

Had to drop by this thread to share this cookie recipe. They're so PRETTY! I may just have to try making them this weekend to see if they're as good as they look.
http://sallysbakingaddiction.com/2013/0 ... l-cookies/
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Re: Food for Thought (and Discussion)

Postby johobbit » Dec 11, 2014 3:11 pm

Hmm, I thought I had seen a cheese soufflé post of yours awhile back, fantasia, but now I can't find it. :-\ Anyway, you mentioned that while it was a good dish, one could get a bit tired of the taste. I remember my mom making awesome cheese soufflés and I always felt that way as you. For the first plate, it's quite yummy, then it almost becomes kind of nauseating. :p I have mom's recipe, but have not yet tried making it, myself. It's been years since we've had this dish, so I am curious to know if I will still have a similar reaction. ;))

Just finished baking a lemon bundt cake. I was saying elsewhere that bundt pans make the prettiest cakes. This is for a Christmas potluck in our village tomorrow. :) I'm also going to bring deviled eggs, which always go over well.
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Re: Food for Thought (and Discussion)

Postby MeadowMaid » Feb 28, 2015 2:35 pm

Rose wrote: I've never had a chance to give one [a food truck] any business, but I've always wanted to! I hear that they're a way for chefs to start their own mobile restaurant and try their culinary wings while avoiding the expense that comes with opening a brick and mortar establishment. Some of them are really talented, too. If you ever try one, let us know what you think!


I have tried a few food trucks. :)

I tried food from a Belgian waffle food truck (sorry for the quality, its a phone pic):
Image

which was really good. The waffle was much more like something you'd find at a county fair as it was light and crispy.

I've also tried food from a barbeque food truck - they had some basil fries (french fries seasoned with basil and salt) which were pretty delicious- and an Italian food truck. They had wood-baked pizza which was tasty.

Jo wrote:Just finished baking a lemon bundt cake.


That sounds amazing. :)

fantasia, the cookie recipe looks yummy...
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avy & sig made by Valia. Thanks sis! :)
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Re: Food for Thought (and Discussion)

Postby fantasia » Mar 02, 2015 11:45 am

My sister-in-law's baby shower is at the beginning of April and I'm trying to find some good cupcake recipes to celebrate. They don't know if they're having a boy or girl so I'm trying to be gender neutral (the color themes are yellow, green, and orange). My first test cupcake was this Lemon Blueberry cupcake from food network....
http://www.foodnetwork.com/recipes/lemo ... ecipe.html
It is AWESOME... and I'm not a fan of lemon cake. Mine didn't look like the one pictured though. ;) As I didn't add any food coloring anywhere, it was just a yellow cake with light yellow frosting. I also halved the frosting recipe and I didn't add zest to the frosting so I only needed one lemon instead of two. Yeah, really good stuff.
I think I'm going to try this strawberry cupcake recipe sometime this week....
http://www.cookingclassy.com/2014/06/st ... -frosting/

On a separate note, next week is Pi Day, and it's become kind of a fun tradition in my household to have Pi(e) Day. ;) So I'm trying to decide what pies to make. I'm thinking at least my grandma's Mississippi Mud Pie. I think I've mentioned before that traditionally it's a chocolate and vanilla pudding pie, but we do chocolate and peanut butter. It's kind of awesome. And if I can be really ambitious, I'd like to do some kind of fruit pie as well. We'll see. Anyone else planning on making pies next week? :)
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Re: Food for Thought (and Discussion)

Postby IloveFauns » Mar 10, 2015 8:07 am

I miss mums/my sister's cakes and biscuits. If i could shift my vanilla coke habit I would be a healthy eater, but it is just so hard. I have lasted two weeks at most on previous attempts. I really must do this, does anyone have any tips? I have managed to cut out eating too many lollies ages ago and that wan't as hard as this is.
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Re: Food for Thought (and Discussion)

Postby johobbit » Mar 10, 2015 8:38 am

No pies for me this week, fantasia. ;)) I used to create homemade pies galore, but not so much anymore. Do you think you'll get a fruit pie in as well as the Mississippi Mud Pie?

Those cupcakes look exceedingly yummy. :D Have you made a decision which kind you're going for? Or, will you take a variety to the shower?

Ahh, IlF, the age-old hard question. One key thing: don't have it in the house. If it (in my case, chocolate) is there, I will eat it. So, the first step is not walking down that aisle of the grocery store to keep temptation at bay. It's really tough, how well I know. It takes a ton of self-control! But it can be done.

And then substitute for something else you enjoy, but is healthier. For example, I will cut up an apple I love *coughhoneycrispcough* and drink copious amounts of water to try and stave off that craving. And I've got to the point where I now can have a few of my favourites (Mini Eggs) again without overdosing. :p Good success to you!
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Re: Food for Thought (and Discussion)

Postby IloveFauns » Mar 10, 2015 9:32 am

Try eating a chocolate bar during an Australian summer and you will be put off it until winter comes.

I have told myself as soon as I finish the bottle in the sink that is it, I can't buy anymore but at uni they have the vending machines around everywhere, since it is summer too it is hard to opt for a coffee/mocha instead, and iced coffee/mocha on campus is much too expensive and so much milk/cream in the morning doesn't agree with me. In the old days I could have just not bought any cash but these days you can pay with card. If I could just cut it down to a once a week think rather than once a day, I would be happy.
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Re: Food for Thought (and Discussion)

Postby fantasia » Mar 10, 2015 10:57 am

IloveFauns wrote:Try eating a chocolate bar during an Australian summer and you will be put off it until winter comes.

Umm.... that's how I like chocolate the best, in its liquid form. It's just a bit messy. :)) My dad always protected his chocolate stash when we were growing up by putting it in the freezer. I hate frozen chocolate, and he likes it like that sooo... kudos to him. :P

@Jo, the strawberry cupcakes came out really well, but they were a bit labor intensive and I didn't like them quite as much as the lemon ones. So I will probably just do lemon cupcakes for simplicity. :)

I haven't decided on pies yet. Both of my kiddos are sick yet again 8-| so I am in survive-till-the-weekend mode. :P
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Re: Food for Thought (and Discussion)

Postby fantasia » Mar 15, 2015 12:00 pm

I decided to just do the Mississippi Mud Pie for Pi Day... one for my family and one for my husband's family. My family got their pie earlier in the day, but I delivered a piece to my father-in-law at 9:26pm, right on time. ;) ;))

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Yum! :D
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Mar 15, 2015 2:05 pm

Ahhh, that's great, fk! :D The pie looks delicious!

Meadow and I made an apple pie last night (and it was actually baking over 9:26, I believe ;)) ) that we took to the church lunch today. We used a store-bought crust and Meadow made streusel topping for it, but I made the filling. It was a larger pie pan than we normally used, so I had to keep slicing more apples to put in it---I think I ended up with five or six in it. ;)) I then had the oven up too high and the crust was all brown after 20 minutes but the apples were still pretty crisp. :P So I turned it down, covered it with tin foil, and stuck it back for about 15 minutes. The apples were still a little more crisp than usual, but I think it turned out pretty well in the end. :)
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Re: Food for Thought (and Discussion)

Postby fantasia » Mar 25, 2015 6:29 am

It is amazing how many apples you have to put into a pie because they shrink so much when cooking. I know when I make apple pie, they're like two times higher than the top of the pie pan. I'm trying to stuff them in there and keep them from falling out the sides. ;)) But when it comes out of the oven, it's only a little mounded. :D And streusel topping rocks. I love it, it's what I use for my apple pie too.

Are there any omelet fans here? My husband has started making them in the mornings as a fast but hearty breakfast option. Our super simple, but very tasty omelet is eggs with salt and pepper, havarti cheese, and medium salsa from Chipotle. :D (When we get burritos from Chipotle, we ask for medium salsa on the side and then use it on other stuff cause we love it. :D ) Yum, yum. :D
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Re: Food for Thought (and Discussion)

Postby johobbit » Mar 25, 2015 10:21 am

That Mississippi Mud Pie looks way too scrumptiously rich, fantasia! :D

Glad your apple pie was okay in the end, Valia. ;)) :) I find too, fk, that I have to put more apples in a pie than I think, 'cause of shrinkage. I do love the looks of a pie mounded high (after baking, lol), but this is rather a challenge as you're packing them pre-baking, to be sure. ♥ streusel!

I do enjoy a good omelet. My dad makes a delicious 3-cheese omelet, and ... yum! I forget what the 3rd cheese is: cheddar, mozzarella and ??. Ah, maybe it is havarti.

It's quite odd that I am not a fan of salsa, 'though I adore tomatoes. I don't know what it is about the stuff. :p

Shortly I am heading into the kitchen to make applesauce-raisin muffins—one of my family's favourites. And I'm baking lots (5-6 dozen) to give some away, as well.
:)
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Re: Food for Thought (and Discussion)

Postby fantasia » Mar 25, 2015 3:15 pm

There are salsas and there are salsas. ;)) Have you ever had a fruit salsa Jo? It's usually comprised of fruit and spices and herbs? I usually see them served on chicken or fish. SOOO tasty.
But I think the reason I like salsas so well is because I tend to make them from scratch and often with ingredients out of my own garden. There's no comparison.
Do you like spicy food? That's usually the biggest turnoff to salsa I know of.

Mmm...your muffins sound awesome. I was going to make another round of wheat bran muffins with raisins. I really like them, but we were out of wheat bran. We substituted oat bran, but I don't like them quite as well. Plus the oat bran gets stuck in my teeth. :P ;))
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Re: Food for Thought (and Discussion)

Postby johobbit » Mar 25, 2015 3:23 pm

A fruit salsa? Wow, no, I haven't. Never even heard of that before. :ymblushing: I think I'd love that type of salsa. :D

I can't handle excessive spiciness, but I do like a bit.

Mmm, wheat bran muffins. I make something that I think would be similar—wheat germ muffins, which includes both germ and bran. When I was young, I'd call them "breathy muffins" because they are so light and airy ... and delectable! Speaking of which, I must bake 'em up again soon.
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