On Topic Discussion Cooking questions

[Vannie]

Here's a thing to make. I saved this from The Chef at Worldwide Recipes WAY back in 2006.

My version is to brown some of the chopped in a jar garlic a bit, dump in a 28 oz can of diced tomatoes. Or use two 14 oz cans. Then wave the onion power over the pot or use dried onion. Add a tablespoon-ish of McCormick Italian dried herbs. Stir it up, salt and pepper to taste, maybe toss in some red pepper flakes.

Not saying it's the best ever. It does take some time. It's better than any store bought pasta sauce because there's no "what the fuck is that?" in the ingredients.

Sometimes I add an can of sliced mushroom pieces and an extra 14 oz can of tomatoes.
Sometimes I brown off a pound of Italian sausage and mix it in. Spaghetti one night, lasagna a couple of days later.

I get it put together and on the back burner on very low simmer for a while to get happy.

=====

Many American cooks are under the impression that, in order to
make a proper tomato sauce, you need to have a pot simmering
on the back burner for hours, or even days. Nothing could be
farther from the truth. This simple sauce can be put together in
less time than it takes for the pasta water to boil. Use fresh
tomatoes only if they are the best quality tomatoes available
during the summer tomato season. Otherwise, you're better off
sticking to the canned product. Feel free to "doctor" it with your
own combination of herbs and call it your own personal recipe.

Basic Tomato Sauce

1/4 cup (60 ml) olive oil
1/2 onion, finely chopped
2-4 cloves garlic, finely chopped
2 lbs (900 g) ripe tomatoes, peeled if desired, seeded,
and chopped
or 2 cans (15 oz, 425 g each) tomatoes with their liquid
4-6 sprigs fresh basil
4-6 sprigs fresh parsley
Salt and freshly ground pepper to taste

Heat the oil in a pot over moderate heat and saute the onion and
garlic until tender but not brown, about 5 minutes. Crush the
tomatoes in your hand before adding them to the pot along with
their liquid. Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer uncovered for 10 minutes. Remove
and discard the herbs before serving. Makes about 2 cups (500 ml).

Yes nice. ^ And this sauce with the addition of some dry white and a knob of butter can nicely make a quick Seafood Marachiara or Zuppa Di Pesce.

Or some extra crushed red pepper for a Shrimp Fra Diabolo or Spicy Mussels Marinara.

Put that same sauce in the blender with a little sugar and cream for a nice Cream of Tomato Soup

 

[rareboy]

Yes nice. ^ And this sauce with the addition of some dry white and a knob of butter can nicely make a quick Seafood Marachiara or Zuppa Di Pesce.

Or some extra crushed red pepper for a Shrimp Fra Diabolo or Spicy Mussels Marinara.

Put that same sauce in the blender with a little sugar and cream for a nice Cream of Tomato Soup

I like the way you are thinking....

 

[fredroy]

I posted the wrong recipe. This is the one I have on my fridge:

Use this basic recipe as a starting point for your own creations,
and consider adding onions, ham or bacon, fresh or dried herbs,
grated cheese, wine, mushrooms, or whatever strikes your fancy.

Basic Tomato Sauce

3 Tbs (45 ml) olive oil
2 - 4 cloves garlic, gently crushed
1 can (28 oz, 785 g) whole plum tomatoes
Or 2 lbs (900 g) ripe tomatoes, peeled*, seeded, and
coarsely chopped
Salt and freshly ground pepper to taste

* To peel tomatoes, drop them into boiling water for 15 seconds,
then into cold water. The skin should peel off easily.

Heat the oil in a large skillet over moderate heat and saute the
garlic cloves until light golden brown. Drain the tomatoes and
crush them with your hands, removing the seeds if you prefer.
Add the tomatoes and cook, stirring occasionally, until the
tomatoes have broken down, about 15 minutes. You may
remove the garlic at this point, or leave it in the sauce for more
pronounced flavor. Season with salt and pepper. The sauce can
be passed through a food mill or pressed through a fine-mesh
strainer with the back of a spoon for a smoother, more refined
sauce. If not using immediately, store in an airtight container in
the refrigerator for up to 3 days, or freeze for several weeks.
Makes about 2 cups (500 ml).

 

[fredroy]

Tonight's gruel is going to be different.

I have curry powder.
I have a can of coconut milk.
I have chicken in the freezer. Do I use breasts or tenders or boneless thighs?

The curry bottle says blah blah blah with a sliced onion and a pound of meat and a cup of coconut milk. What do I do with the rest of the can? I'll just make a double batch.

Anyway. It's like making chili but with curry powder and chicken and not with beef and couple of cans of tomatoes.

An onion? I have dried onion.

Boneless thighs it is. Maybe with a tender or two.

Rice in the rice cooker.

With any luck there will be enough for tomorrow.

 

[metta]

What is the easiest way to add citrus peel to your diet?

 

[fredroy]

Tonight's gruel is going to be different.

I have curry powder.
I have a can of coconut milk.
I have chicken in the freezer. Do I use breasts or tenders or boneless thighs?

The curry bottle says blah blah blah with a sliced onion and a pound of meat and a cup of coconut milk. What do I do with the rest of the can? I'll just make a double batch.

Anyway. It's like making chili but with curry powder and chicken and not with beef and couple of cans of tomatoes.

An onion? I have dried onion.

Boneless thighs it is. Maybe with a tender or two.

Rice in the rice cooker.

With any luck there will be enough for tomorrow.

The package of boneless thighs was just a hair over a pound. So I went for the chicken tenders to add to the pot.

I have stuff to add. Maybe a bit of chili powder. Maybe some cayenne. Garlic powder for sure.

Now if the chicken would thaw! But a watched pot never boils. So I'm checking e-mail and stuff.

 

[Vannie]

What is the easiest way to add citrus peel to your diet?

We use a lot of citrus zest in quick homemade vinaigrettes.

Lemon zest lemon juice and olive oil with some minced shallots herbs and salt and pepper is very good with a mixed greens salad. Just enough to cost the greens. A few shaving of parmesan. Really good.

Or try a blood orange vinaigrette dressing.

 

[Vannie]

We use a lot of citrus zest in quick homemade vinaigrettes.

Lemon zest lemon juice and olive oil with some minced shallots herbs and salt and pepper is very good with a mixed greens salad. Just enough to cost the greens. A few shaving of parmesan. Really good.

Or try a blood orange vinaigrette dressing.

Coat the greens.

 

[purina]

What is the easiest way to add citrus peel to your diet?

It takes 22½ average rabbits to equal the average U. S. male.

(Have you passed your smog test, Vannie?)

 

[NotHardUp1]

It takes 22½ average rabbits to equal the average U. S. male.

By weight or intelligence?

 

[tannor86]

Is there An easy way to ripen avocado? I just got a good deal on some but they are all hard.

place them together or best put in a paper bag and allow the gasses to ripen them faster. Use them at the right time and perfection

 

[Vannie]

For those of you that buy coffee already ground...how do you store it?

Especially if you keep a lot on hand.

 

[Dargelos]

Airtight tin in fridge (not freezer) Keeps better when cool.

 

[Vannie]

Airtight tin in fridge (not freezer) Keeps better when cool.

That's what a lot of people have told me. Although we have always stored it in the freezer without any issues. But we do use it pretty quickly. That means I can probably store it in the refrigerator. Duh!

 

[Thad1527]

I just keep mine in the original container, tightly sealed.

But I had a regrettable coffee experience with this: McDaniel's 100% Colombian coffee, from Save a Lot. It is AWFUL. It has an aroma of grain, not at all coffeelike. It tastes terrible. And if you mix it with other coffee, it turns the good coffee bad. I threw it out.

 

[Vannie]

I just keep mine in the original container, tightly sealed.

But I had a regrettable coffee experience with this: McDaniel's 100% Colombian coffee, from Save a Lot. It is AWFUL. It has an aroma of grain, not at all coffeelike. It tastes terrible. And if you mix it with other coffee, it turns the good coffee bad. I threw it out.View attachment 2219560

Never heard of that brand. We have been buying a light roast coffee that I never thought I would like. (Cameron's Light Roast Ground Coffee). Really delicious and still a good strong cup.

A 2 pound bag from Amazon is only $9.98.

You do have to use a bit more but very consistent every time. We use percolator or auto drip or even a pour over and it's good every time.

I guess I should do a commercial.

 

[Thad1527]

I've enjoyed Cameron's Coffee. I forget which variety, but I liked it.
Right now I'm using old reliable Martinson's. It's from the company that makes Tetley tea.

 

[metta]

Japanese pancakes

Fluffy Japanese Pancakes: Souffle Pancake Recipe · i am a food blog

Make completely foolproof fluffy Japanese pancakes (aka soufflé pancakes) at home with this 6 ingredient easy to follow recipe.

iamafoodblog.com

View attachment YtMDEPHPLFbvEyXs.mp4

 

[Vannie]

I'm a Professional Chef with a cooking question.

So I do this basic layered chocolate pudding graham crackers Cool Whip thing.

We always made it with My T Fine cook and serve pudding or Jello cook and serve pudding.

After taking pudding off the flame....

Can I add some good quality dark chocolate to the pudding?

Either good quality chips or small broken pieces from a chocolate bar?

Consistency would be fine and just richer?


Thanks for any thoughts.

 

[fredroy]

It's been long time since I made Jello pudding. You heat the milk? Melt in your extra chocolate before adding the pudding mix.