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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
scott
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response 238 of 494:
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Dec 15 23:36 UTC 2002 |
Cold symptoms in full force today - sore throat, and oncoming runny nose.
So, I decided it was time to save a little money and figure out to make my
own ginger tea instead of buying it at Eastern Accents.
~4 cups water
about 1/4 cup finely sliced fresh ginger root
2-3 teaspoons honey
Get water up to boiling or thereabouts. Add honey and ginger, remove from
heat. Steep at least 15 minutes, probably an hour would be a bit on the long
side.
Nice and strong!
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keesan
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response 239 of 494:
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Dec 16 04:22 UTC 2002 |
I would die from that concentration!
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scott
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response 240 of 494:
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Dec 16 12:25 UTC 2002 |
Well, I find it tasty. :)
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slynne
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response 241 of 494:
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Dec 16 17:40 UTC 2002 |
I love really strong ginger drinks. I think I would love scotts tea.
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cmcgee
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response 242 of 494:
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Dec 16 19:56 UTC 2002 |
I used to keep the ginger in the hot water for hours, bringing the concoction
(decoction, actually) just toi a boil each time I wanted a hot cup. Keep
adding water until it gets too weak. Then start over again waith a handful
of new ginger.
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jmsaul
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response 243 of 494:
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Dec 17 01:05 UTC 2002 |
Scott's recipe sounds pretty good to me. The nice thing is, hypersensitive
people like keesan could always dilute it.
Sigh. I miss Kana's ginger tea.
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furs
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response 244 of 494:
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Dec 17 04:20 UTC 2002 |
I'll have to give that a try. I have some fresh ginger root that I
bought this weekend for a Thai dinner I made. I could use it up with
Ginger tea!
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scott
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response 245 of 494:
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Dec 29 00:08 UTC 2002 |
One thing I forgot to mention: this ginger tea will store in the fridge just
fine. Nuke up a cup at a time; the flavor is completely unaffected.
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valerie
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response 246 of 494:
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Aug 29 04:30 UTC 2003 |
Re 244 (from last December) -- you can chop up spare fresh ginger and store
it in the freezer in a ziplock freezer bag. Then break off a hunk when you
need it for a recipe.
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jmsaul
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response 247 of 494:
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Aug 30 06:12 UTC 2003 |
That's a good idea -- but you can also *plant* ginger in a pot of sandy soil,
and keep it alive, breaking off pieces when you need one.
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valerie
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response 248 of 494:
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Aug 31 01:24 UTC 2003 |
Re 247: Planting ginger? Interesting!! I'd had the impression that it
was not easy to grow. Joe: I'm curious how the taste of ginger from your own
flowerpot compares to ginger from the store. I've noticed that once in a
while -- like maybe once every few years -- I'll get a completely amazing
ginger root from the store. I wonder if that ginger is really good because
it is unusually freshly harvested. If that's true, then I wonder if
planting ginger and breaking off pieces as needed would make truly
amazingly awesome ginger.
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glenda
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response 249 of 494:
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Aug 31 02:18 UTC 2003 |
I have had good ginger plants going a couple of times. Unfortunately, they
don't seem to survive small children or cats very well. I plan on trying
again when we get the kitchen remodeling done. I am hoping to have a big bay
window over the kitchen sink which the cats won't be allowed near (mouse traps
with the springs loosened keeps them out of where they don't belong), and the
children aren't small anymore.
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jmsaul
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response 250 of 494:
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Aug 31 12:32 UTC 2003 |
Re #248: I dunno. We haven't tried it yet, but we're planning to. It
might turn out that the amazing flavor you're talking about is
due to special soil, and home-grown ginger tastes awful for all
we know... ;-)
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i
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response 251 of 494:
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Oct 3 04:11 UTC 2003 |
All-Beef Soup
Got ~2.5 pound hunk of econobeef ("chuck roast" or some such - about 2"
thick, no bone but fair amount of fat & tissue). Smeared liberally with
thick mix of olive oil, salt, & black pepper & let sit out half an hour.
Turned a big burner to high & set a freshly-seasoned cast iron dutch oven
on it. When the bottom started smoking a touch, carefully laid the meat
in it & loosely covered. Turned the meat after about 4 minutes to brown
the other side good. Chopped up a medium yellow onion & several cloves
of garlic, threw them in when the flip side was browned, and lifted the
meat to lie on top. Started the oven heating to 350. Waited until it
smelled well-browned on the bottom of the chopped stuff, then added a few
cups of water, covered tightly, brought to a fast boil, and moved in the
now-hot oven to cook for several hours (about 4, checking & adding water
as needed to keep the meat mostly covered). Pulled out when the meat was
resonably cuttable with a spoon.
I just cut off hunks of meat & spoon the broth over 'em to serve. Easy
to keep & re-heat for several meals, too.
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slynne
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response 252 of 494:
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Oct 5 18:19 UTC 2003 |
I know I dont know you but if you ever want to invite me over for
dinner, I would accept. ;) That soup sounds GOOD.
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eeyore
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response 253 of 494:
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Feb 15 02:55 UTC 2004 |
Time to kick life back here. :)
One of the things we've been eating alot lately is Sweet Potato Enchiladas.
I first had them at Seva, and while I liked them, I thought I could do
better. I did. :)
There are no measurements....I've always dome them freeform.
Boil up sweet potatos.
In a fry pan, saute sweet red peppers and onions. I use Chile Rojo oil,
which has hot peppers in it, and it gives them a really nice flavor and
slight bite.
Smush peppers/onions into potatos. Add salt and smoosh all together.
Roll mixture into flour tortillas. Put in oiled 9x13 pan. Dump salsa
around the edges and between enchiladas. Top with shredded Montary Jack
cheese, stick in oven at 350 for about 1/2 hour, or until cheese is melted
and yummy looking.
I'm making them almost every week!
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kentn
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response 254 of 494:
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Feb 15 19:55 UTC 2004 |
How many potatoes make how many enchiladas?
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jmsaul
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response 255 of 494:
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Feb 15 20:32 UTC 2004 |
Probably be less soggy with corn tortillas.
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eeyore
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response 256 of 494:
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Feb 15 20:52 UTC 2004 |
I've had no soggy ones yet.
Um, last time I did 4 med. size, and made 9 enchiladas. Added 2 peppers and
2 onions. 2 Jars of salsa (I've been using Frog Holler) and 2 8oz packages
of cheese. Wasn't quite enough salsa. Made 2 9x13 pans worth.
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kentn
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response 257 of 494:
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Feb 15 20:58 UTC 2004 |
Thanks. Sounds like an interesting recipe. Although I'm not
a fan of sweet potatoes, I'm guessing this might be a lot different
than eating them plain ;)
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eeyore
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response 258 of 494:
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Feb 16 01:16 UTC 2004 |
I detest the traditional mashed sweet potatoes with orange juice and with
marshmallows on top, but have found a ton of other uses for them. I make a
fantastic Sweet Potatoe Pancake. :)
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tod
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response 259 of 494:
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Nov 3 00:29 UTC 2005 |
Pronounced chorba de burta
This is an old eastern European sour soup recipe. When you serve it, its
customary to put a dollop of sour cream to melt in the middle and a basket
of bread on the side.
Ingredients:
500 grams tripe
yellow onion bulb
1 lemon or vinegar
1 DL cream
lovage herb
celery
soup vegetables (celery, carrots, parsley)
6-8 garlic
1-2 eggs
300 grams calf bone
parsley root
Boil tripe (in thumb sized pieces) for 2 hours with bones in 3 liters of water
with 1 tablespoon of salt along with soup vegetables (celery, carrots and
parsley root) and add an unchopped onion bulb.
Optional after 2 hours: Take out vegetables and bones.
Simmer soup and salt it while adding lemon juice (or vinegar)
Slowly stir in egg and cream with fork (separating is normal...).
Add approx. 2 big spoons of oil and pressed garlic.
At the conclusion, add fresh herbs (above all add chopped Lovage herb).
Side notes: Bors is normally used i.e. a sour soup boullion (pronounced
Borsh). Knorr or Maggi make them as "Bors" or "Bors Magic" but they're not
easy to find in the USA so I listed lemon juice or vinegar which works almost
as good. Don't confuse bors with borscht(beet juice)
Also, if you can't find lovage herb (also known as maggikraut), you can use
a combo of chopped celery leaf with italian parsley.
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keesan
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response 260 of 494:
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Nov 3 01:29 UTC 2005 |
Can you use sorrel instead of lemon/vinegar?
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tod
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response 261 of 494:
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Nov 3 16:42 UTC 2005 |
I've heard of people using steamed sorrel with lemon juice together actually.
That's a good idea that I'll have to try.
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void
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response 262 of 494:
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Sep 7 04:05 UTC 2006 |
Basic Cashew Milk
1/4 cup raw, unsalted cashews
1 quart or liter hot water, not quite boiling
Optional:
honey or maple syrup or other sweetener (I usually add ~1 tbsp honey)
a dash of vanilla
cheesecloth
Pulverize the cashews using your favorite method. Be careful not to
make cashew butter. Aim for somewhere close to the consistency of
coarse cornmeal.
Put the cashew meal in a blender. Add the hot water and any sweetener
or flavoring. Blend for 2-5 minutes depending on how powerful your
blender is. Pour into a container with a lid. The milk keeps in the
refrigerator for five to seven days. Shake before using.
Other notes:
If you don't want cashew meal particles in the end product, let the milk
steep a while longer, then strain through cheesecloth before
refrigerating.
If you want to use any other variety of nuts, use a half cup instead of
a quarter because they are not as rich as cashews. Raw almonds and
hazelnuts can be skinned before making milk, or the skins can be left on
for darker color and more intense flavor. If you want thicker milk, use
more nuts. For thinner milk, use fewer.
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