Author Topic: Food and How You Cook/Eat It (2021)  (Read 170 times)

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Offline 1995hoo

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Food and How You Cook/Eat It (2021)
« Topic Start: December 31, 2020, 04:16:02 PM »
No substantive post here, just starting the new thread for 2021 while I can still quote the post with the links to the prior years because that's easier than re-creating the links. Doing it a bit early because I don't plan on posting from my PC tomorrow (much easier to edit a post on the PC than the iPad), plus we closed the office early today but since it's raining I'm not going out for a walk.

Past iterations of this thread:

2009–12—http://www.wnff.net/index.php?topic=16296.0
2013—http://www.wnff.net/index.php?topic=30248.0
2014—http://www.wnff.net/index.php?topic=30500.0
2015—http://www.wnff.net/index.php?topic=32185.0
2016—http://www.wnff.net/index.php?topic=33647.0
2017—http://www.wnff.net/index.php?topic=34849.0
2018—http://www.wnff.net/index.php?topic=35999.0
2019—https://www.wnff.net/index.php?topic=37189.0
2020—https://www.wnff.net/index.php?topic=38444.0

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2021)
« Reply #1: December 31, 2020, 05:04:20 PM »
Thanks.  I will lock this to tomorrow morning.

Offline OldChelsea

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Re: Food and How You Cook/Eat It (2021)
« Reply #2: January 04, 2021, 08:44:32 AM »
Uh-oh, another food you can't eat anymore - Girl Scout cookies linked to child labour in Indonesian and Malaysian palm oil industry: https://www.washingtonpost.com/business/child-labor-in-palm-oil-industry-tied-to-girl-scout-cookies/2021/01/02/7e836b20-4d60-11eb-97b6-4eb9f72ff46b_story.html

Online DCFan

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Re: Food and How You Cook/Eat It (2021)
« Reply #3: January 04, 2021, 09:24:52 AM »
Happy National Spaghetti Day!!


Offline 1995hoo

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Re: Food and How You Cook/Eat It (2021)
« Reply #4: January 04, 2021, 09:35:40 AM »
On Saturday night we were planning to cook some pollock we received from Maine on Thursday, but I had stupidly put it all in the freezer (because I hadn't been sure when we'd cook it) and it didn't thaw in time. So we decided to make French dip sandwiches instead: One of our relatives in Florida sells Pampered Chef stuff and for Christmas she gave us some sort of monthly subscription whereby we receive their various seasoning packets each month, along with some recipe suggestions to go with them. One of the ones we received is Dijon Mustard Rub and the recipe was for French dip, so we decided to give that a try. Turned out to be really good and really easy. You need the rub, sub rolls, some plain Greek yogurt, horseradish, a pound or so of flank steak, an onion, a quarter-teaspoon of salt, and half a cup of beef broth. Mix the yogurt, some horseradish, and some of the rub in a small bowl and set it aside. Season the steak with a tablespoon of the rub, heat some canola oil in a frying pan over medium, and sear the steak for about four minutes on a side. Take it out of the pan and throw in the sliced onion with the salt and cook for about four minutes until the onions are softened. Then put the steak on top of the onions and stick in a 425° oven for eight to ten minutes. Remove everything from the pan and, while the steak rests, (1) toast the sub rolls and (2) put the beef broth and some more of the rub in the frying pan and simmer for a few minutes to make the dipping jus. Slice the steak thinly against the grain, brush the rolls with the yogurt mixture, and serve.

This was really surprisingly delicious. We didn't have any horseradish and I forgot to look for it at the store, so we'll have to try it again.

Obviously the Christmas present is somewhat of a marketing ploy to get us to buy more of the seasonings. In this particular case, it just might have worked!

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2021)
« Reply #5: January 04, 2021, 11:22:48 AM »
On Saturday night we were planning to cook some pollock we received from Maine on Thursday, but I had stupidly put it all in the freezer (because I hadn't been sure when we'd cook it) and it didn't thaw in time. So we decided to make French dip sandwiches instead: One of our relatives in Florida sells Pampered Chef stuff and for Christmas she gave us some sort of monthly subscription whereby we receive their various seasoning packets each month, along with some recipe suggestions to go with them. One of the ones we received is Dijon Mustard Rub and the recipe was for French dip, so we decided to give that a try. Turned out to be really good and really easy. You need the rub, sub rolls, some plain Greek yogurt, horseradish, a pound or so of flank steak, an onion, a quarter-teaspoon of salt, and half a cup of beef broth. Mix the yogurt, some horseradish, and some of the rub in a small bowl and set it aside. Season the steak with a tablespoon of the rub, heat some canola oil in a frying pan over medium, and sear the steak for about four minutes on a side. Take it out of the pan and throw in the sliced onion with the salt and cook for about four minutes until the onions are softened. Then put the steak on top of the onions and stick in a 425° oven for eight to ten minutes. Remove everything from the pan and, while the steak rests, (1) toast the sub rolls and (2) put the beef broth and some more of the rub in the frying pan and simmer for a few minutes to make the dipping jus. Slice the steak thinly against the grain, brush the rolls with the yogurt mixture, and serve.

This was really surprisingly delicious. We didn't have any horseradish and I forgot to look for it at the store, so we'll have to try it again.

Obviously the Christmas present is somewhat of a marketing ploy to get us to buy more of the seasonings. In this particular case, it just might have worked!
don't buy this tip from me without checking it out first, but IIRC that when my Mom made fish chowder, she would keep some of the white fish frozen so it would not break up as easily when it cooked.  She might have mixed some frozen and some unfrozen.  Thawed or fresh fish will break up into the chowder when it is cooking.  Again, don't do this without verifying, but that would be an idea for the pollock. 

Offline Ali the Baseball Cat

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Re: Food and How You Cook/Eat It (2021)
« Reply #6: January 04, 2021, 09:18:53 PM »
Greek yoghurt is a really important fridge staple at Chez Chat.  Some got chucked into last night's stroganoff.   

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2021)
« Reply #7: January 05, 2021, 11:54:30 AM »
Greek yoghurt is a really important fridge staple at Chez Chat.  Some got chucked into last night's stroganoff.   
man, I used to love beef stroganoff.  I even made it in college as a dinner for 10 my freshman year when the dining halls were on strike.  The recipe I used to work with was a can of campbell's golden mushroom soup, ketchup, and sour cream for the gravy after grilling up beef and onions.  I forget the proportions and the like, and maybe there was another ingredient in the sauce like worcestershire (dunno).  Haven't made it since I started obsessing about fat. 

Offline imref

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Re: Food and How You Cook/Eat It (2021)
« Reply #8: January 05, 2021, 12:13:47 PM »
Greek yoghurt is a really important fridge staple at Chez Chat.  Some got chucked into last night's stroganoff.   

Greek yogurt pancakes are really good.   We also marinate chicken often in greek yogurt, lemon juice, and garlic.

Online Mathguy

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Re: Food and How You Cook/Eat It (2021)
« Reply #9: January 10, 2021, 09:48:55 PM »
This is a great white fish recipe.  The spices mixed with peppers & olives give it a great flavor.  And the recipe is an easy pan fry.

https://www.themediterraneandish.com/mediterranean-pan-seared-sea-bass-recipe/

Offline 1995hoo

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Re: Food and How You Cook/Eat It (2021)
« Reply #10: January 11, 2021, 07:44:31 AM »
My mom recommended this skirt steak recipe from the Post and we tried it last night. I thought it was excellent. Ms1995hoo griped about having to chew her steak too much.

https://www.washingtonpost.com/recipes/skirt-steak-creamed-mushrooms/17630/

I assume it’ll be paywalled for some of you, so I’ll paste in the text later when I’m at a PC.

Edited to add:

[They say this makes 4 servings. It served the two of us.]

Ingredients

    For the mushrooms:
    3 tablespoons extra-virgin olive oil
    1 tablespoon unsalted butter
    1 medium (3 ounces) yellow onion, thinly sliced
    2 cloves garlic, minced or finely grated
    10 ounces fresh mushrooms, such as baby bella or button, wiped clean, stemmed and thinly sliced
    1/4 teaspoon kosher salt, plus more to taste
    1/4 teaspoon freshly ground black pepper, plus more to taste
    1/2 cup dry sherry, Madeira, or white wine [I used Harvey's Bristol Cream]
    1 tablespoon fresh thyme leaves, plus more for serving
    1/2 cup heavy cream

    For the steak:
    1 pound skirt steak, cut into 4 equal pieces
    1/2 teaspoon kosher salt
    Freshly ground black pepper
    1 tablespoon fresh thyme leaves or 1 teaspoon dried (optional)
    1 tablespoon extra-virgin olive oil

Directions

In a large skillet over medium-high heat, heat the oil and melt the butter. Add the onion and cook, stirring, until the onion begins to soften, about 3 minutes.

Add the garlic and cook, stirring, until fragrant, 1 minute more, then add the mushrooms, salt, and pepper and stir to combine.

Cook until the liquid released by the mushrooms evaporates and the onions and mushrooms wilt, 7 to 10 minutes, stirring occasionally. If the mushroom mixture starts to stick to the bottom of the pan, decrease the heat to medium.

Add the sherry and thyme and stir to combine, scraping up any bits stuck to the bottom of the skillet. Decrease the heat to low and simmer, stirring a couple of times, until the sherry evaporates, 3 to 5 minutes.

Stir in the cream, then taste and adjust seasonings, if needed. Let the mushrooms simmer for about 2 minutes. Remove the sauce from the heat.

Make the steak: Pat the meat dry and sprinkle with salt, pepper, and thyme, if using.

In a large cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the steak and cook, undisturbed, 2 to 3 minutes per side for medium-rare. The meat should be just charred.

Transfer the steak to a cutting board, let rest for 2 minutes and slice each piece thinly against the grain.

Divide the steak among plates. Spoon creamed mushrooms on top and sprinkle with more fresh thyme leaves, if using. Serve warm.