Foodbox (Food & Recipes) - Music Banter Music Banter

Go Back   Music Banter > Community Center > The Lounge
Register Blogging Today's Posts
Welcome to Music Banter Forum! Make sure to register - it's free and very quick! You have to register before you can post and participate in our discussions with over 70,000 other registered members. After you create your free account, you will be able to customize many options, you will have the full access to over 1,100,000 posts.

Reply
 
Thread Tools Display Modes
Old 07-27-2012, 12:52 PM   #351 (permalink)
The Music Guru.
 
Burning Down's Avatar
 
Join Date: Jun 2009
Location: Beyond the Wall
Posts: 4,858
Default

I'm 100% certain that someone's editing your posts Jans, lol. And it's not me.
Burning Down is offline   Reply With Quote
Old 07-27-2012, 01:00 PM   #352 (permalink)
Mate, Spawn & Die
 
Janszoon's Avatar
 
Join Date: May 2007
Location: The Rapping Community
Posts: 24,593
Default

Quote:
Originally Posted by Burning Down View Post
I'm 100% certain that someone's editing your posts Jans, lol. And it's not me.
No, I made that post all by myself.
Janszoon is offline   Reply With Quote
Old 07-27-2012, 01:05 PM   #353 (permalink)
Music Addict
 
Join Date: Jun 2005
Posts: 3,565
Default

Quote:
Originally Posted by stp View Post
I had gnocchi with a burnt butter sauce that was the lightest melt-in-your-mouth gnocchi I've ever had. Anyone know the secret to making gnocchi like that?
Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.
anticipation is offline   Reply With Quote
Old 07-27-2012, 09:54 PM   #354 (permalink)
I sleep in your hat
 
Stephen's Avatar
 
Join Date: Mar 2011
Location: Melbourne, Vic. Aus.
Posts: 1,847
Default

Quote:
Originally Posted by anticipation View Post
Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.
Cool, might give it a go. Thanks. I like gnocchi but I've only ever attempted making pumpkin gnocchi and it was pretty disastrous.
Stephen is offline   Reply With Quote
Old 10-11-2012, 11:59 AM   #355 (permalink)
Cardboard Box Realtor
 
LoathsomePete's Avatar
 
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
Default

I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?
LoathsomePete is offline   Reply With Quote
Old 10-11-2012, 12:16 PM   #356 (permalink)
Neo-Maxi-Zoom-Dweebie
 
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
Default

Quote:
Originally Posted by LoathsomePete View Post
I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?
Pete, I cooked this recipe for friends awhile back. Knocked it outta the park. I used a Stone IPA for the beer however, Budweiser would have been sacrilege.

http://www.google.com/url?sa=t&rct=j...RW8qlIDR7eDaEg
FRED HALE SR. is offline   Reply With Quote
Old 10-11-2012, 12:17 PM   #357 (permalink)
Music Addict
 
Join Date: Jun 2005
Posts: 3,565
Default

Quote:
Originally Posted by LoathsomePete View Post
I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?
Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.
anticipation is offline   Reply With Quote
Old 10-11-2012, 12:18 PM   #358 (permalink)
Neo-Maxi-Zoom-Dweebie
 
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
Default

Quote:
Originally Posted by anticipation View Post
Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.
Sounds pretty damn good. Watch out for the fresh oregano though Pete its pretty over powering to a palate.
FRED HALE SR. is offline   Reply With Quote
Old 10-11-2012, 12:41 PM   #359 (permalink)
Cardboard Box Realtor
 
LoathsomePete's Avatar
 
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
Default

Quote:
Originally Posted by FRED HALE SR. View Post
Pete, I cooked this recipe for friends awhile back. Knocked it outta the park. I used a Stone IPA for the beer however, Budweiser would have been sacrilege.

http://www.google.com/url?sa=t&rct=j...RW8qlIDR7eDaEg
That recipe looks great, I'll have to save it for a Saturday or Sunday when I have the time to slow cook something like that. Thanks!

Quote:
Originally Posted by anticipation View Post
Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.
This sounds like a lot of the recipes I've read, although none of them have mentioned the use of oregano. Also thanks for clarifying what type of wine to use, I appreciate it!
LoathsomePete is offline   Reply With Quote
Old 10-11-2012, 02:09 PM   #360 (permalink)
Account Disabled
 
Join Date: Nov 2008
Posts: 4,538
Default

I've just started on an experimental batch of green tea wine featuring strawberries, blueberries, and granola.

I'll post pics in three weeks when it's finished.
someonecompletelyrandom is offline   Reply With Quote
Reply


Similar Threads



© 2003-2024 Advameg, Inc.