Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Anna N

Manitoulin test kitchen (Part 2)

Recommended Posts

there is this:

 

 

the problem w ATK and CC is that they take one idea, sometimes a good one, and then make 6 - 42 versions of it

 

all for a small or large fee,

 

they did this w the lemon stuff-a and the traditional FR herb Suff-a and put it all under the whole ck. skin including the leg.

 

i will take a bit to track it down, after all, on Rx there morphs into 42 books and 62 monthly publications.

 

more later, probably by PM

 

after all:   the skin is designed to protect the 'flesh' and the various 'inner' membranes  ( pleura etc ) are designed to protect the 

 

'fleshy' insides from well, what in the inners.

 

cheers

  • Like 2

Share this post


Link to post
Share on other sites

there is this:

 

 

the problem w ATK and CC is that they take one idea, sometimes a good one, and then make 6 - 42 versions of it

 

all for a small or large fee,

 

they did this w the lemon stuff-a and the traditional FR herb Suff-a and put it all under the whole ck. skin including the leg.

 

i will take a bit to track it down, after all, on Rx there morphs into 42 books and 62 monthly publications.

 

more later, probably by PM

 

after all:   the skin is designed to protect the 'flesh' and the various 'inner' membranes  ( pleura etc ) are designed to protect the 

 

'fleshy' insides from well, what in the inners.

 

cheers

This is very similar to a technique I use in a number of Indian dishes albeit with tbe skin removed.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

What a score on the figs!  Sadly, I just really don't like figs.  When we moved to this place, there were several mature fig trees.  We took them out to make room for our kennel building.  Friends were horrified that we would do such a thing!

Share this post


Link to post
Share on other sites

DSCN3144.jpg

 

Not one to muck with success - Summer Torte Blueberry edition.  This will be for the ER staff - tomorrow morning I will make some cheese biscuits to take for rounds.

 

 

  • Like 6

Share this post


Link to post
Share on other sites

Anna here is the recipe.

Hawaiian Banana Bread

Preheat oven to 350*

Pregrease and flour 2 9/5/3 loaf pans

3 C AP Flour

2 C sugar

1 tsp soda

1 tsp Salt

1 tsp ground cinnamon

1 C nuts( we always used pecans but you could use walnuts)

Combine all dry ingredients set aside

3 eggs beaten

1 1/4 C vegetable oil

2 C mashed bananas

1 8oz can crushed pineapple (juice and all)

2 tsp.vanilla extract... the best you have.

combine all wet ingredients and fold into dry, until just moistened.

spread batter evenly between the 2 ready pans and bake in the preheated oven for app. 1 hour or so until done.( cake tester comes out dry.) Cool in pans about 10 minutes and then remove from pans and allow to cool completely. Enjoy!

Now I want to make that blueberry torte. I have 10# fresh ripe ones in the fridge. Maybe tomorrow!


Edited by caroled (log)

And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

Share this post


Link to post
Share on other sites

Anna here is the recipe.Hawaiian Banana BreadPreheat oven to 350*Pregrease and flour 2 9/5/3 loaf pans3 C AP Flour2 C sugar1 tsp soda1 tsp Salt1 tsp ground cinnamon1 C nuts( we always used pecans but you could use walnuts)Combine all dry ingredients set aside3 eggs beaten1 1/4 C vegetable oil2 C mashed bananas1 8oz can crushed pineapple (juice and all)2 tsp.vanilla extract... the best you have.combine all wet ingredients and fold into dry, until just moistened.spread batter evenly between the 2 ready pans and bake in the preheated oven for app. 1 hour or so until done.( cake tester comes out dry.) Cool in pans about 10 minutes and then remove from pans and allow to cool completely. Enjoy!Now I want to make that blueberry torte. I have 10# fresh ripe ones in the fridge. Maybe tomorrow!

Thank you for sharing. Will need to grab some crushed pineapple on the next grocery store run so I can try this. The torte is an amazingly adaptable vehicle for most fruit.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Good morning. Breakfast is one of Kerry's cheese biscuits:

image.jpg

Later today I will be attempting to cook a pork belly in the Big Easy. First though I fancy making some pita bread. We have leftover chicken from last night and lots of salad ingredients and I think they would make a nice filling for a pita. Kerry is on call until eight tomorrow morning so I may or may not see her much of her all day. If she does have time between calls she will often whip up something in the kitchen so I try to stay out of there as much as possible but pita bread is fairly quick.

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Do we have a recipe for this summer tart, which looks so delicious?  Picked up some apricots the other day and they're good but not great for eating out of hand, but I'm thinking in a tart...

Share this post


Link to post
Share on other sites

Do we have a recipe for this summer tart, which looks so delicious?  Picked up some apricots the other day and they're good but not great for eating out of hand, but I'm thinking in a tart...

http://www.thibeaultstable.com/2013/07/summer-torte.html

Share this post


Link to post
Share on other sites

No point in a photo of the ingredients for pita bread. Flour salt yeast water. The recipe is in the archives. It is the one by food man

image.jpg

image.jpg

And lunch:

image.jpg

image.jpg

Leftover chicken, a salad of tomato, cucumber and green onion dressed with ranch on just-out -of-the-oven pita bread. It doesn't get much better. (Store-bought ranch because it came in the cutest container. What can I say! The marketers have my number. )

Edited to change pizza to pita.


Edited by Anna N (log)
  • Like 7

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

I may have to change my mind about what to do for dinner. It's cooled down enough to do pita, and I really like that recipe.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

You two do the loveliest blog.  Enjoy it every time.

 

I made the Impossible Chocolate Pie and it was a great success with homemade Vanilla Ice Cream...but then our guest was a single gentleman and he loves anything made at home. 

 

Next I'm gonna make that Torte.  Haven't decided what fruit to use. 

 

Thanks for both of these recipes.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

No point in a photo of the ingredients for pita bread. Flour salt yeast water. The recipe is in the archives. It is the one by food man

 

Located, copied, edited and saved. I will want to try this when the weather cools off. We like to make lamb patties and bbq them to stuff into pita bread halves. Freshly-made pita bread sounds like a nice addition.  I will most certainly have my wife make her home-made tzatziki for them.

  • Like 1

Porthos Potwatcher
The Once and Future Cook

;

Share this post


Link to post
Share on other sites

Anna, do you make your pita in the Thermomix?

I do at home but there I have a TMX 21. It is counter intuitive I know but I think my old model kneads better than Kerry's newer model 31. This time I opted to use my Bosch compact with the dough hook. I adore that little machine!

One thing I should mention about the pita bread. When you roll it out and let it rest for 15 to 30 minutes make sure it does not fold in anyway or stick to any surface else it will not puff. Something I learned the hard way.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Oh that pork skin!!!! What was the method for the cauliflower cheese - looks like decadent mac n' cheese

Share this post


Link to post
Share on other sites

Ooooooooooo !

 

Oooooooooooooooooooooo!

 

Id like to see and hear a bit more about the P. belly  

 

etc.  etc.  

 

Good Eats you seem to have here .

Share this post


Link to post
Share on other sites

Located, copied, edited and saved. I will want to try this when the weather cools off. We like to make lamb patties and bbq them to stuff into pita bread halves. Freshly-made pita bread sounds like a nice addition.  I will most certainly have my wife make her home-made tzatziki for them.

Better yet make spiedies!!!


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      After ...
      ... I headed to the airport and flew Nanning, China to Ho Chi Minh City (Saigon), Vietnam. The meal on board the plane is here.
       
      We landed two hours later and after the usual immigration nonsense  I was met by an old friend and her husband. They had helped me book me a hotel and took me there. The couple are Chinese but live and work in HCMC. They dropped me off at the hotel, made sure I was settled in and took off to attend to some business (they work in the jewellery business, importing and exporting between China and Vietnam), but returned in the evening to take me to dinner.
       
      We went here.
       

       
      The place,  Làng Nướng Nam Bộ,  is huge and, on a Friday evening was packed. My friends ordered - they both speak fluent Vietnamese whereas mine is limited to the basics. I just looked around.
       

       

       

       
      Each table was supplied with
       

      Tissues and two dips. One was fish sauce and the other seemed to be shrimp paste with sesame.
       
      and
       

      A bag of crackers, some pickled gherkins or similar and a dip of salt and chilli
       

      Steamed Chicken with Banana Hearts
       

      Vietnamese Fried Spring Rolls - accompanied by a mixed selection of raw greens, which are served with almost everything.
       

      Grilled Venison with Grilled Okra
       

      Hotpot protein - squid, shrimp, clams, beef
       

      Hotpot Vegetables - including both banana hearts and shoots.
       
      Everything was good. Especially the venison. I hadn't expected okra, but it seems to be popular. Every market I visited had some, but I'm getting ahead of myself. More to come.
    • By Foodiversal
      Hi everybody! I'm Jake, I'm 26 and from the United Kingdom. I've recently left a career in science teaching and I really hope to pursue my true passion, food writing by becoming either a recipe developer, a food journalist, or both! I've launched my website today so thought it was a good time to get active in some online forums and say hello! I look forward to meeting and interacting with you all ❤️ 
    • By Panaderia Canadiense
      Hello again from south of the equator!  As you may or may not have heard (because the international news media isn't really giving the situation much coverage), Ecuador is in the grip of a major social protest movement.  This started on October 1, when fuel subsidies in the country were abruptly struck causing the prices of gasoline and diesel to more than double overnight.  Transport and heavy haulage unions immediately went on strike, and blocked the main roads of the cities with their vehicles in protest.  The indigenous movements of the central Sierra, beginning in my province, Tungurahua, joined the strike on October 2, and the President quickly declared a State of Emergency that restricts movement, freedom of the press, and freedom association.  The indigenous took over the road blockades on October 3, cutting the cities off from the world; Ambato became an island overnight.
       
      It is now October 8, one week into the blockades.  Shortages in the fresh markets and supermarkets began on Sunday, as people realized that we were in for a long-haul of protest and possibly an overthrow of the sitting government.  Ecuador's indigenous have a long history of deposing governments in this way, and it's not a fast process.
       
      I'll be blogging informally throughout the National Strike, to document how the inevitable food shortages affect the city and my own table. 
       
      These first pictures are from Sunday, October 6.  In the Mercado Mayorista, a place I've always taken you along to when I've blogged from Ambato, the cement floors of the naves are visible in places where they have never, in my experience, been exposed.  The fresh corn nave is all but abandoned - this is because all of the corn in the city's stock has been sold.  I'll remind you: a nave in this market is about a thousand square metres of space.  This is also missing the big trucks that come to trade fresh grains in the parking lot, because they couldn't make it through the roadblocks.  Most of the Mayorista is in the same situation - stocks are selling off fast.

       
      The supermarkets are even more dire.  The meat coolers are completely empty, and the produce shelves are diminishing quickly.



       
    • By Kerry Beal
      @Alleguede and I are in the lounge at Pearson awaiting our flight to Vegas for the IBIE (International Baking Industry Exhibition).
       
      I got the usually bomb sniffing swab done on my electronics - @Alleguede got the 3rd degree at customs. Anyone know what a carnet is? I believe I got that lecture the last time.
       

       
      Made myself a little cocktail, Maker's Mark, Grand Marnier, vintage port. I've had better! 
       

       
      Not a lot of choices to eat since it's rather late (not that earlier would have helped) - they also have pasta salad, Italian Wedding soup, Cream of mushroom soup, corn chips and salsa. There appear to be some cookies there as well. I'm trying to low carb as much as possible so I'm avoiding most of it.
       

       
       
       
       
       
       
       
       
    • By ElsieD
      Host's note: the initial title of this thread was "Swarvin' in ???"  as a teaser.  Once the destination was identified as Newfoundland, the title was changed to reflect this.  The initial comments were based on the ??? In the title.
       
       
      And we'll soon be off.......culinary adventures to follow.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...