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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Away
    MikM Away
    Mik
    wrote on last edited by
    #427

    Corned beef and cabbage. Why wait for St Patrick’s Day?

    Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

    https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    JollyJ 1 Reply Last reply
    • MikM Away
      MikM Away
      Mik
      wrote on last edited by
      #428

      After only an hour my house smells like Izzy Kadet’s deli. Yum.

      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

      1 Reply Last reply
      • MikM Away
        MikM Away
        Mik
        wrote on last edited by
        #429

        16C4C98E-6295-47E7-A7DB-BAB1EFFA8A24.jpeg

        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

        1 Reply Last reply
        • RainmanR Offline
          RainmanR Offline
          Rainman
          wrote on last edited by
          #430

          Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
          Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
          I sure miss being able to eat corned beef. The salt content is too high, damn.

          JollyJ 1 Reply Last reply
          • MikM Mik

            Corned beef and cabbage. Why wait for St Patrick’s Day?

            Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

            https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

            JollyJ Offline
            JollyJ Offline
            Jolly
            wrote on last edited by
            #431

            @Mik said in The Cookbook:

            Corned beef and cabbage. Why wait for St Patrick’s Day?

            Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

            https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

            Corned beef is good with fried eggs for breakfast, too.

            “Cry havoc and let slip the DOGE of war!”

            Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

            1 Reply Last reply
            • RainmanR Rainman

              Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
              Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
              I sure miss being able to eat corned beef. The salt content is too high, damn.

              JollyJ Offline
              JollyJ Offline
              Jolly
              wrote on last edited by
              #432

              @Rainman said in The Cookbook:

              Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
              Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
              I sure miss being able to eat corned beef. The salt content is too high, damn.

              The best salt-free cajun seasoning, used in several of the hospitals in South...

              alt text

              “Cry havoc and let slip the DOGE of war!”

              Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

              1 Reply Last reply
              • MikM Away
                MikM Away
                Mik
                wrote on last edited by
                #433

                The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

                I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                jon-nycJ 1 Reply Last reply
                • RainmanR Offline
                  RainmanR Offline
                  Rainman
                  wrote on last edited by
                  #434

                  Good to know guys, thanks.

                  Catseye3C 1 Reply Last reply
                  • MikM Away
                    MikM Away
                    Mik
                    wrote on last edited by
                    #435

                    Made a great recipe tonight.

                    https://www.lifeisbutadish.com/grilled-artichoke-mushroom-lemon-pasta/

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    1 Reply Last reply
                    • RainmanR Rainman

                      Good to know guys, thanks.

                      Catseye3C Offline
                      Catseye3C Offline
                      Catseye3
                      wrote on last edited by
                      #436

                      @Rainman said in The Cookbook:

                      Good to know guys, thanks.

                      Rainman, do you know about the Mrs. Dash line? A whole bunch of salt-free seasonings.

                      Success is measured by your discipline and inner peace. – Mike Ditka

                      1 Reply Last reply
                      • RainmanR Offline
                        RainmanR Offline
                        Rainman
                        wrote on last edited by
                        #437

                        Hi Cats,
                        Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile.

                        Catseye3C 1 Reply Last reply
                        • RainmanR Rainman

                          Hi Cats,
                          Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile.

                          Catseye3C Offline
                          Catseye3C Offline
                          Catseye3
                          wrote on last edited by
                          #438

                          @Rainman

                          You don't like the Mrs Dash, or you miss real salt?

                          You could try mixing the Mrs D half and half with real salt, and gradually wean away from the salt. Fool your brain, which when it comes to food, is a CREEP.

                          Success is measured by your discipline and inner peace. – Mike Ditka

                          1 Reply Last reply
                          • MikM Away
                            MikM Away
                            Mik
                            wrote on last edited by
                            #439

                            Dieticians have gotten angry with me because of my techniques for reducing salt. Strong Cheeses are a great way to build flavor without a lot of salt. You have to eat things that taste good or you won’t stick with it. Salads with fruit, blue cheese and nuts are great. Grilled stuff that is only seasoned at table will keep your sodium way down.

                            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                            1 Reply Last reply
                            • MikM Mik

                              The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

                              I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.

                              jon-nycJ Offline
                              jon-nycJ Offline
                              jon-nyc
                              wrote on last edited by
                              #440

                              @Mik The problem is some ingredients are loaded with sodium - cheese for example. Even low sodium soy sauces and chicken bullion is loaded with it.

                              Only non-witches get due process.

                              • Cotton Mather, Salem Massachusetts, 1692
                              1 Reply Last reply
                              • MikM Away
                                MikM Away
                                Mik
                                wrote on last edited by
                                #441

                                But you don’t have to use large amounts to get flavor. You put a tablespoon of blue cheese on a salad or a steak and you get a ton of flavor for 175 mg of sodium, which is very little.

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                1 Reply Last reply
                                • MikM Away
                                  MikM Away
                                  Mik
                                  wrote on last edited by
                                  #442

                                  Amatriciana tonight. Yum. One of my favorite pasta sauces.

                                  https://www.bonappetit.com/recipe/bucatini-all-amatriciana-2

                                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                  1 Reply Last reply
                                  • MikM Away
                                    MikM Away
                                    Mik
                                    wrote on last edited by
                                    #443

                                    Grilled lamb chops and Fresh Morel Asparagus Risotto. Yum.

                                    5F1DECA4-6F03-4C82-8A41-F0E6CEE033E0.jpeg

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • MikM Away
                                      MikM Away
                                      Mik
                                      wrote on last edited by
                                      #444

                                      Good recipe for salsa. I left out the japlapeno, hot enough from the Rotel. Also omitted the sugar. If you like it milder, use mild Rotel.

                                      BEST HOMEMADE SALSA EVER
                                      Ingredients
                                      1 can (28 ounce) whole tomatoes with juice
                                      2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
                                      1/4 c. chopped onion
                                      1 clove garlic, minced
                                      1 whole jalapeño, quartered and sliced thin
                                      1/4 tsp. sugar
                                      1/4 tsp.salt
                                      1/4 tsp. ground cumin
                                      1/2 c. cilantro (more to taste!)
                                      1/2 whole lime juice
                                      Directions
                                      Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
                                      Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      1 Reply Last reply
                                      • Aqua LetiferA Offline
                                        Aqua LetiferA Offline
                                        Aqua Letifer
                                        wrote on last edited by
                                        #445

                                        Do you even Lobscouse, bro? You should. It's stupid simple, versatile, doesn't require too many ingredients, and cleanup is a cinch.

                                        Here's how I do mine.

                                        Dump a couple of cups worth of beef broth in a pan, along with 1-2 bay leaves. Get that up to a halfass simmer. Let it keep doing its thing while you move on to the rest:

                                        1. Get out whatever veggies you feel like using for a stew. I usually go with a yellow onion, green pepper, few carrots, some peas, a potato. Cube up what you can cube up, do so similarly with the carrots.
                                        2. Also cube up either some stew meat, or the fish of your choice. (Yes, the beef broth works great with most fish, too.) In terms of proportions, just make sure everything's roughly the same in terms of volume.
                                        3. Throw all that shit onto a baking sheet and spread it around. Then, add—depending on your spice sensibilities—about 1-3 tsp of black pepper, and 1-3 tsp of thyme. Mix everything around so that all meat and veggies are similarly coated.
                                        4. Get out some Worcester sauce and start slingin'. Get everything good and saturated on all sides, but not so much that there's a significant pool at the bottom of the pan. I find this is better to do after the spices, so that the pepper and thyme get dampened. They still cook, but burn far less in the oven that way.
                                        5. Bake the pan at 420 degrees until there's dark brown at the edges of the meat and/or veggies. Some people like to bake their veggies to death, others don't. Do you.
                                        6. Once everything's done, take out the baking sheet and throw all the cooked crap into the pan you were using to heat up the bay leaf and beef broth. Ta-daaaa.

                                        IMG_4841.png

                                        Please love yourself.

                                        MikM 1 Reply Last reply
                                        • Aqua LetiferA Aqua Letifer

                                          Do you even Lobscouse, bro? You should. It's stupid simple, versatile, doesn't require too many ingredients, and cleanup is a cinch.

                                          Here's how I do mine.

                                          Dump a couple of cups worth of beef broth in a pan, along with 1-2 bay leaves. Get that up to a halfass simmer. Let it keep doing its thing while you move on to the rest:

                                          1. Get out whatever veggies you feel like using for a stew. I usually go with a yellow onion, green pepper, few carrots, some peas, a potato. Cube up what you can cube up, do so similarly with the carrots.
                                          2. Also cube up either some stew meat, or the fish of your choice. (Yes, the beef broth works great with most fish, too.) In terms of proportions, just make sure everything's roughly the same in terms of volume.
                                          3. Throw all that shit onto a baking sheet and spread it around. Then, add—depending on your spice sensibilities—about 1-3 tsp of black pepper, and 1-3 tsp of thyme. Mix everything around so that all meat and veggies are similarly coated.
                                          4. Get out some Worcester sauce and start slingin'. Get everything good and saturated on all sides, but not so much that there's a significant pool at the bottom of the pan. I find this is better to do after the spices, so that the pepper and thyme get dampened. They still cook, but burn far less in the oven that way.
                                          5. Bake the pan at 420 degrees until there's dark brown at the edges of the meat and/or veggies. Some people like to bake their veggies to death, others don't. Do you.
                                          6. Once everything's done, take out the baking sheet and throw all the cooked crap into the pan you were using to heat up the bay leaf and beef broth. Ta-daaaa.

                                          IMG_4841.png

                                          MikM Away
                                          MikM Away
                                          Mik
                                          wrote on last edited by
                                          #446

                                          @Aqua-Letifer looks tasty

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                          1 Reply Last reply
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