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Post by heartofsilver on Feb 20, 2015 3:29:31 GMT -5
At least we know all that space in that big house is being put to good use |
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Post by Pedantry INC on Mar 22, 2015 19:16:21 GMT -5
This is another one from Sallys Baking Addiction, and has ended up being one of my top muffin favorites.  The real trick is the cinnamon, it's just an -amazing- touch. I quite enjoy reading her breakdowns of the whys and hows of the baking process, so here is a direct link to her site: sallysbakingaddiction.com/2013/01/17/bakery-style-chocolate-chip-muffins/If ya wanna do it without the fluff though, here's the recipe: Ingredients: - 3 cups (375) all-purpose flour (very careful not to overmeasure) - 4 teaspoons baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 2 eggs, room temperature preferred - 1 cup (200g) granulated sugar - 1 cup (240ml) milk* - 1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil) - 1 teaspoon vanilla extract - 1 and 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate) - coarse sugar for sprinkling (optional) (I've found skipping the nutmeg and adding extra cinnamon is just fine, I keep forgetting to buy nutmeg so pfft) Directions:Preheat oven to 425F (220c) degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside. In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips. Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months. Additional Notes:*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too. *For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time. *Optionally Top with butter, jam, or even homemade peanut butter. (or a sprinkle of vanilla sugar/icing sugar) |
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Post by Dobian on Mar 23, 2015 11:21:46 GMT -5
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Post by MechaMistress on Mar 23, 2015 20:08:57 GMT -5
I don't have a recipe to post... but I have a food related comment worth bragging about. Today in my hospital's cafeteria the special was chicken sliders. They offered THREE kinds of cheeses. Cheddar, Jalapeno, and GHOST PEPPER cheese!
Ghost Pepper cheese... who has that AT A HOSPITAL? My spicy loving taste buds were really happy!
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Post by Syd's Blue Sky on Mar 23, 2015 21:08:18 GMT -5
I don't have a recipe to post... but I have a food related comment worth bragging about. Today in my hospital's cafeteria the special was chicken sliders. They offered THREE kinds of cheeses. Cheddar, Jalapeno, and GHOST PEPPER cheese! Ghost Pepper cheese... who has that AT A HOSPITAL? My spicy loving taste buds were really happy! Can confirm this hospital has seriously legit food... and coming from me that means something. They're full on the organic, locally sourced bandwagon deal that's sweeping across central Ohio, too. I love Ohio <3. They have a cake shop that imports high end cakes from this place in Pennsylvania. The cake her co-workers got her for her birthday costs like 70 dollars and was the most amazing chocolate cake I've ever had. I hate chocolate cake, btw... overdone! |
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Post by Dobian on Apr 5, 2015 18:59:40 GMT -5
Easter Sunday here in New Orleans. The land of pralines, they sell them like everywhere. Dinner at a place called Domenica's, which is actually Italian. The lamb shank is amazing. Yesterday had lunch at Mother's which is traditional Cajun/creole. Ham, red beans and rice, grits, fried chicken, potato salad. Mother'sMmmmm good. |
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Post by Savoie Faire on Apr 7, 2015 3:49:24 GMT -5
I thought I was the only New Orlenian in FRC. Dobian, we'll have to meet at Deanies in Bucktown one Saturday for a shrimp and oyster po' boy.
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Post by heartofsilver on Apr 7, 2015 4:40:39 GMT -5
I thought I was the only New Orlenian in FRC. Dobian, we'll have to meet at Deanies in Bucktown one Saturday for a shrimp and oyster po' boy. Dont forget one of these  |
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Post by Dakarizon (Shroud) on Apr 7, 2015 10:23:16 GMT -5
 Poutine = Delish |
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Post by Dobian on Apr 8, 2015 16:36:32 GMT -5
I thought I was the only New Orlenian in FRC. Dobian, we'll have to meet at Deanies in Bucktown one Saturday for a shrimp and oyster po' boy. Oh I'm not, I'm a San Franciscan. Just here for the week having fun. But since you're a native I'll have to share my impressions with you sometime. It is a great city, I'm exhausted at the end of each day from all the walking I do to see everything I can. If I had known earlier maybe we could have met up, but I am sure I will be back one day.  |
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Post by Savoie Faire on Apr 8, 2015 20:09:37 GMT -5
Or I could visit San Francisco one day. I hear they are sourdough fanatics out there, and I do love me a warm buttered pretzel.
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Post by DOT on Apr 12, 2015 10:15:48 GMT -5
Poutine = Delish
I kill for poutine  . Only reason I go skiing in Whistler is for Zog's poutine (take it with chopped sausage and sautéed onions.
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Post by hellscream123 on Apr 12, 2015 10:46:47 GMT -5
I'm Aussie so down here we have sausage sandwiches, beer that's thick enough to eat sometimes, and prawns mmmmmmm love me a kilo of prawns at Christmas hand peeled with tartar. Also steak lots and lots of Angus steak.
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Post by Syd's Blue Sky on Apr 12, 2015 12:41:31 GMT -5
I'm Aussie so down here we have sausage sandwiches, beer that's thick enough to eat sometimes, and prawns mmmmmmm love me a kilo of prawns at Christmas hand peeled with tartar. Also steak lots and lots of Angus steak. I can't eat...ahem, prawns...or any shellfish, really, anymore because the GF will die... and after careful cost-benefit analysis I have found this to be an unfavorable outcome. |
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Fenix
~
Sleepless Golem, aka Kenny
If you read this, send me a love note.
Posts: 2,183
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Post by Fenix on Apr 12, 2015 15:40:40 GMT -5
I'm Aussie so down here we have sausage sandwiches, beer that's thick enough to eat sometimes, and prawns mmmmmmm love me a kilo of prawns at Christmas hand peeled with tartar. Also steak lots and lots of Angus steak. I can't eat...ahem, prawns...or any shellfish, really, anymore because the GF will die... and after careful cost-benefit analysis I have found this to be an unfavorable outcome. 1/10, death tends to be unfavorable quality in girlfriends. |
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Post by Savoie Faire on Apr 12, 2015 16:23:02 GMT -5
Try your prawns with Remoulade Sauce. (pronounced rom-aw-lawd) Here is a simple recipe for shrimp lovers. Note: do not feed it to girlfriends who have shellfish allergies, or even cook it in the house with such a person. Prepare your favorite pasta according to its directions. (I prefer angel hair, you may prefer linguini or rotolini or whatever.) Lay cleaned, peeled, and deveined shrimp in a single layer on a baking sheet. (pro-tip: line pan with foil for easy cleanup) Sprinkle generously with minced garlic. (pro-tip: mice your own garlic or use powdered, but don't use minced garlic in oil!) Add a pat of butter for every 3 square inched of pan, or an area about the size of my palm, (don't worry, more butter don't hurt) Bake shrimp at 350 degrees F for no more than ten minutes: do not overcook shrimp. (protip: shrimp keeps on cooking after removed from oven, so test after five and seven minutes.) While shrimp are baking, in a large pot prepare canned Cream of Mushroom soup according to directions on the can, (I use Campbells) When shrimp are done remove from oven. Do not eat them now! Keep your friends, neighbors, and pets from eating them now! (I know they smell good, but resist, it gets better!) Turn off all heat and stir shrimp into the soup. Go ahead and dump the drippings from the pan in there too. Serve over prepared pasta, top with chopped green onions and Parmesan Cheese with a slice of garlic toast to swipe up the drippings. Helpful tips: Don't start cooking the shrimp until almost ready to serve. You can prepare the pan and place it in the fridge. Don't drain the pasta then let it sit or it will stick together. Leave water in the pot until ready to serve. Also, time it so shrimp and pasta are ready at the same time. I start the pasta, then the shrimp, and remove the pasta from the heat and leave it sit until the shrimp are done before plating the pasta. Some heathens mix the garlic shrimp into the pasta pot, but you don't have to be like that. Garlic Toast is fast and easy. You can put it in the oven with the shrimp, on a higher rack. I mix the garlic and butter before spreading it on the sliced French Bread and top with a sprinkling of Parmesan Cheese. You can make this first, then set it aside until you are ready to cook, or you can go ahead and cook it first. |
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Post by Ivarcles on Apr 12, 2015 22:01:29 GMT -5
I so want to try poutine. Was in Montreal once and didn't get around to having it. Rather regret it now.
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Post by Pithirendar on Apr 13, 2015 7:01:08 GMT -5
I'm Aussie so down here we have sausage sandwiches, beer that's thick enough to eat sometimes, and prawns mmmmmmm love me a kilo of prawns at Christmas hand peeled with tartar. Also steak lots and lots of Angus steak. I am not sure what beer you're drinking.... probably XXXX |
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Post by Savoie Faire on Apr 22, 2015 3:59:15 GMT -5
Savoie Faire's Bread Pudding with Whiskey Sauce
I will do this in proportions so you can scale the recipe to whatever size you want. My typical pudding is the 6-cup version, which fills a 13" x 9" baking pan, but once my neighbors find out I've made it they start dropping by for a cup of coffee...
You can double, triple, or quadruple this recipe for larger puddings, but it's hard to make less than one egg's worth.
1 1/2 cups of stale French Bread, torn by hand (over a large mixing bowl to preserve crumbs) into thumb-sized or smaller chunks
1 cup milk (you may use 1/3 or 1/2 heavy cream or even add a couple spoons of creme fraiche if you like)
1/4 cup sugar (or 1/8 cup granulated sugar and 1/8 cup light brown sugar)
1 egg
1 tablespoon butter (not margarine)
1/4 tablespoon vanilla extract (get Mexican Vanilla Extract from a Latin Grocery if you can, that stuff is powerful!)
1/4 tablespoon ground cinnamon
In a separate bowl combine milk, sugar, egg, vanilla, and cinnamon. Stir to incorporate the ingredients, but do not whip. Stir until egg and sugars are well mixed and there is no sugary residue on the bottom of the bowl.
Pour over the bread and roll the bread until it is wet all over. Let stand five minutes before rolling the mixture again to get the dry top down to the bottom of the bowl. Do not whip, you want to preserve the chunkiness of the bread. Pat down the top so it is level and let stand another ten minutes.
Now, while you wait for the pudding to set, heat your oven to 350F (or 325F if you use glass cookware which is my preference.)
Butter your custard bowls or baking pan. (You can use anything to prevent sticking, like oil or non-stick spray.)
When your mixture has set for a total of fifteen minutes pour it into the baking pan or custard bowls. If using custard bowls, first be certain they are approved for oven use, then be sure to fill them equally so they cook at the same rate. Smooth the top by patting the high spots with a spoon.
Optional: Sprinkle with ground cinnamon. (In my opinion you can't put too much cinnamon, but I'm a cinnamon fiend.)
Top with a pat of butter for every palm-sized area of the pan, (or one small pat for a custard bowl.)
Bake until top is browned. Baking time varies by the size of the pan and the thickness of the pudding in the pan, so keep a close eye on it. Custard bowls tend to be done in about 20 minutes or so, while large baking pans may take up to 45 minutes. The pudding will puff up to twice its original thickness, but it is very unlikely to spill over the rim, so feel free to fill those baking dishes almost to the rim. As the pudding cools it will shrink down to its original size.
Variations:
Add 1/4 cup raisins when performing the first stir of the mixture with the bread. (Optionally, dried cranberries. Not traditional, but really good.)
Add 1/4 cup canned fruit cocktail when performing the first stir of the mixture with the bread. This will make it runnier and increase cooking time unless you also add a bit more bread.
Trade Ground Nutmeg for Ground Cinnamon. You can over-do nutmeg, so be careful. (Some people use both! Go figure.)
Add 1/4 cup of chopped nuts when performing the first stir of the mixture with the bread. (Not peanuts. Also, I don't like nuts in my pudding because it ruins the smooth texture.)
Notes:
French Bread is not simply white bread in baguette shape. It is a tough-textured bread with a lot of large air-holes in it. If you use Wonder Bread or any similar product your results may not be satisfactory, as such breads tend to fall apart rather quickly in liquids. In this case, don't allow the bread to sit, but stir in the liquids and immediately pour it into the baking pan. If you cannot get real French Bread, (you know it's real when it is a chewing exercise,) find a similarly textured bread such as Italian Bread or Dinner Rolls. Firm bread will retain its integrity when mixed with the liquids.
The bread must be stale so that it can absorb the liquids. If you shred your bread in the morning and let it sit on the counter during the day, occasionally rolling it over so the bottom pieces have a chance to become exposed, fresh bread can be made stale by dinner time. I use two-day old bread.
Now for the Whiskey Sauce
1/4 cup granulated sugar
1/8 cup water
1 tablespoon butter
1 shot of your favorite whiskey (or rum if you are using fruits in the pudding)
In a small pan place everything but the whiskey. Over low-medium heat, constantly stir the mixture until all of the sugar is incorporated. When there are no more granules on the bottom of the pan, turn heat up to medium-high, still constantly stirring, just until the mixture begins to boil. Remove from heat and add whiskey, still stirring. Serve over bread pudding immediately.
Note:
Bread pudding does well in the refrigerator but whiskey sauce does not. You can microwave the sauce, but it is better to make a new sauce the next day. Actually, warm sauce over cold pudding is very good.
Optional Citrus Sauce (For those of you who don't like whiskey sauce)
1/4 cup confectioner's Sugar
1 tablespoon orange juice or lemon juice
Stir until smooth, add more juice if too stiff, serve over pudding
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Post by Syd's Blue Sky on May 10, 2015 21:48:01 GMT -5
Maybe not for children. Unless it's a birthday party!
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Post by Ivarcles on May 10, 2015 22:48:09 GMT -5
Maybe not for children. Unless it's a birthday party! Years ago, I remember the player of Miss Abby telling a bunch of us out on a trip that he'd received just such a shaped cake for his birthday. For those that don't know, he's the one who did the picture on top of our forum. |
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Post by maeglhachel on May 23, 2015 11:07:16 GMT -5
Oatmeal Raisin Cookies  Okay, they look a bit different from what I've seen in US supermarkets, but they taste yummy.  Well, I've replaced the sugar with a bit more of Erythritol to make them lighter on the conscience. That stuff is the best drop-in sugar replacement I've seen, period. |
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Fenix
~
Sleepless Golem, aka Kenny
If you read this, send me a love note.
Posts: 2,183
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Post by Fenix on May 23, 2015 16:06:11 GMT -5
Oatmeal Raisin CookiesView AttachmentView AttachmentOkay, they look a bit different from what I've seen in US supermarkets, but they taste yummy. View AttachmentWell, I've replaced the sugar with a bit more of Erythritol to make them lighter on the conscience. That stuff is the best drop-in sugar replacement I've seen, period. This makes me wonder if one could simply just use magic to fabricate these cookies at will and how many a snacking mage has developed such a thing. Are magical run kitchens frowned upon in Forgotten Realms? The drama! The scandals! |
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Post by Ivarcles on May 23, 2015 16:21:31 GMT -5
Oatmeal Raisin CookiesOkay, they look a bit different from what I've seen in US supermarkets, but they taste yummy. Well, I've replaced the sugar with a bit more of Erythritol to make them lighter on the conscience. That stuff is the best drop-in sugar replacement I've seen, period. This makes me wonder if one could simply just use magic to fabricate these cookies at will and how many a snacking mage has developed such a thing. Are magical run kitchens frowned upon in Forgotten Realms? The drama! The scandals! Dmitri's been holding out on you.  That being said, I've been making cookies at home the past few days. One of the great things about baking your own is you can flavor them any which way you want. Here's a list of some of the things I may toss into the cookie dough as I feel like: nutmeg cinnamon vanilla extract cocoa powder instant coffee amaretto Frangelico (hazelnut liqueur) And as Maeglhachel alluded to, store bought cookies tend to have a lot of sugar. Baking your own can help you control your sugar intake. |
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Post by maeglhachel on May 24, 2015 2:39:03 GMT -5
Are magical run kitchens frowned upon in Forgotten Realms? The drama! The scandals! McFenix? |
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SandalwoodDream
Old School
He scowled up at Tanis. 'Why the beard? You were ugly enough.' ~ Flint Fireforge
Posts: 265
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Post by SandalwoodDream on Sept 16, 2016 9:25:41 GMT -5
Home, picture window, sunny September morning, mug of hot coffee, my favorite NWN server on the laptop and wait ... what's this ... ahh yes a $170 Jack LaLanne Power juicer Pro that was caught in the wilds for a single $10 bill (or 8.95 for my Euro friends) .. how did I score such a deal you may ask? Well my wife and I have a couple of friends that run a restaurant and they evidently found something better and needed the counter space ... to quote the Grateful Dead "one man gathers what another man spills ... "  . Needless to say I'm beyond stoked to get this thing fired up ... NOT so stoked that a juicer was the item I 'was' going to by the wifey for Christmas ... back to /that/ drawing board *cough, cough* .... ...anyways if any of you have some great ideas on recipes that can be concocted from this machine ...any and all suggestions would be welcome  ...aaaand GO!  |
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Post by mandene on Sept 16, 2016 10:13:31 GMT -5
I'm a "proud" owner of a masticating juicer, that I bought from Germany for around €350 (it can juice lettice!). I love it, but have moved over to smoothies instead (I have a few absolute favorite smoothies).
I could try to dig out/remember some of my old recipes.
By the way FOODIE THREAD!?? AND I MISSED IT?!! OMG!!
*flail*
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Post by mandene on Sept 16, 2016 14:13:55 GMT -5
Here are some of my favorits (have no pictures).
The Day After (1 serving)
125g papaya, keep a slice for decoration
2 oranges
125 g cucumber, save a slice for decoration
icecubes
Peel the papaya and the oranges, without removing the white peel on the latter. Juice the fruits together with the cucumber.
Serve the drink in a high glas on ice. Decorate with the slice of papaya and cucumber.
The recipe says that the papaya calms the digestive system. The cucumber cleanse the poisons, and the oranges give valuable addition of the C vitamine. The drink is calming and restores the liquid balance.
I like the next one, my dearest doesn't like it, it depends if you like vegetables or not
Spring Cleaning (1 serving)
250g pear
125g white cabbage
50g celery, keep 1 (part of a) stem for decoration
250g watercress
icecubes
Throw everything in a juicer and serve it on ice. Decorate with celery.
The recipe claims that the white cabbages cleanses poisons out of your body. It's good for your digestion and counteracts oedema and constipation. The Watercress cleanses the intestines, the white cabbage with the pear transport out the waste out of the intestines and the celery has a cleansing effect on lymph.
apologies for crappier than usual English.
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SandalwoodDream
Old School
He scowled up at Tanis. 'Why the beard? You were ugly enough.' ~ Flint Fireforge
Posts: 265
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Post by SandalwoodDream on Sept 16, 2016 17:26:01 GMT -5
Here are some of my favorits (have no pictures). Both sound fantastic .. I wrote down what I need and will try in the next couple of days and give a grade on them ... THANK YOU! BG |
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Post by mandene on Sept 17, 2016 2:56:38 GMT -5
Here are some of my favorits (have no pictures). Both sound fantastic .. I wrote down what I need and will try in the next couple of days and give a grade on them ... THANK YOU! BG
In my experience the first one is more likeable by "general populace" than the second.
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. Only reason I go skiing in Whistler is for Zog's poutine (take it with chopped sausage and sautéed onions.
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...aaaand GO! 
