Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Moo » Thu May 21, 2015 9:03 am UTC

Ostrich stroganoff in the slow cooker. Yum.
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Re: Today I Made:

Postby roband » Thu May 21, 2015 9:08 am UTC

How would you describe the taste of ostrich?

I made crispy duck from scratch the other night, it was wonderful.

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Re: Today I Made:

Postby Moo » Thu May 21, 2015 9:58 am UTC

It's almost a red meat. Very lean, sliiiiightly gamey, quite pleasant.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

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Re: Today I Made:

Postby speising » Thu May 21, 2015 10:03 am UTC

Ostrich steak is wonderfully tender, lean and tasty.

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Re: Today I Made:

Postby Quercus » Thu May 21, 2015 10:16 am UTC

Moo wrote:It's almost a red meat. Very lean, sliiiiightly gamey, quite pleasant.


speising wrote:Ostrich steak is wonderfully tender, lean and tasty.


Ooh, I'll have to try me some. Sounds a bit like rabbit, which is my favourite meat (wild rabbit, because the husbandry conditions for farmed rabbit are usually awful beyond belief and make me sad).

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Re: Today I Made:

Postby Angua » Thu May 21, 2015 4:35 pm UTC

There was ostrich in Iceland (frozen food shop) last time I was there.
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Re: Today I Made:

Postby freezeblade » Thu May 21, 2015 4:58 pm UTC

today I'm making:
Dough for conchas, to being into work on friday (I'll bake them friday morning)
For thoes that don't know, they are basically a eggy sweet bread that are baked with a cookie-like crust on top. Great with coffee.
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Re: Today I Made:

Postby roband » Thu May 21, 2015 7:04 pm UTC

Angua wrote:There was ostrich in Iceland (frozen food shop) last time I was there.

A friend mentioned that to me, so I had a look online. It didn't look great, but perhaps that's me with my Kerry-Katona-food eyes on.

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Re: Today I Made:

Postby Bakemaster » Fri May 22, 2015 5:00 am UTC

There are tons of panaderias in the area but I've never had conchas that I liked. They're always just dry bread with sugar on top. The other options are always superior. I must be missing something.
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Re: Today I Made:

Postby Moo » Fri May 22, 2015 9:33 am UTC

Yesterday I made "roast" chicken in the slow cooker. It was divine. Right now I'm having chicken salad for lunch from the left-overs and OH MY WORD SO GOOD.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
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Re: Today I Made:

Postby freezeblade » Fri May 22, 2015 3:38 pm UTC

Bakemaster wrote:There are tons of panaderias in the area but I've never had conchas that I liked. They're always just dry bread with sugar on top. The other options are always superior. I must be missing something.


conchas need to be SUPER fresh, like eaten within a few hours of getting pulled out of the oven, or they're garbage. Really it's a super-eggy bread, kinda like a challah, with a sugar cookie on top. It is a tad on the dry side, but it's mainly for dipping into coffee/milk like a biscotti.

In other news, I pulled a stupid and forgot the salt. :(
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Re: Today I Made:

Postby Whitekiboko » Sat May 23, 2015 9:52 am UTC

Moo wrote:Ostrich stroganoff in the slow cooker. Yum.


I'd like to try it in other recipes, since it's just too lean to be a tasty steak.

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Re: Today I Made:

Postby Nath » Sun May 24, 2015 10:25 am UTC

Got a stick blender. Used it to make a red chili sauce, in which I braised some chicken thighs. Ancho, guajillo, arbol. Turned out well.

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Re: Today I Made:

Postby Zohar » Sun May 24, 2015 1:57 pm UTC

Yesterday was the Eurovision song contest, and it was held in Austria this year. We had a few friends over and I made some excellent kaisershmarm and linzer torte (although the lattice on top could have turned out better-looking).
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Re: Today I Made:

Postby Mighty Jalapeno » Sun May 24, 2015 4:51 pm UTC

Mint chocolate chip double-oatmeal muffins. Two of the kids like it, but Phee isn't into the mint + muffin combination. They are remarkably healthy, though. I'll just switch to regular chips next time.

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Re: Today I Made:

Postby Moo » Mon May 25, 2015 8:34 am UTC

Whitekiboko wrote:
Moo wrote:Ostrich stroganoff in the slow cooker. Yum.


I'd like to try it in other recipes, since it's just too lean to be a tasty steak.
I humbly disagree. Flash-fried ostrich fillet medallions are divine.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

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Re: Today I Made:

Postby Echo244 » Mon May 25, 2015 6:56 pm UTC

Today I made: White chocolate and rose water souffle, with strawberry sauce. Chocolate is a bean, roses are flowers so a vegetable, strawberries are fruit...3 of my five a day! Super healthy!

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Re: Today I Made:

Postby Whitekiboko » Thu May 28, 2015 3:45 pm UTC

Moo wrote:
Whitekiboko wrote:
Moo wrote:Ostrich stroganoff in the slow cooker. Yum.


I'd like to try it in other recipes, since it's just too lean to be a tasty steak.
I humbly disagree. Flash-fried ostrich fillet medallions are divine.


In my mind that is no longer a steak, of course the cut of meat would be but you mentioned medallions - different dimensions and definitely different cooking methods. That having been said, I'd also like to try the fried medallions. I'd even go Homer Simpson and punch to death my own ostrich (probably with the same outcome).

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Re: Today I Made:

Postby freezeblade » Thu May 28, 2015 3:59 pm UTC

Whitekiboko wrote:
Moo wrote:
Whitekiboko wrote:
Moo wrote:Ostrich stroganoff in the slow cooker. Yum.


I'd like to try it in other recipes, since it's just too lean to be a tasty steak.
I humbly disagree. Flash-fried ostrich fillet medallions are divine.


In my mind that is no longer a steak, of course the cut of meat would be but you mentioned medallions - different dimensions and definitely different cooking methods. That having been said, I'd also like to try the fried medallions. I'd even go Homer Simpson and punch to death my own ostrich (probably with the same outcome).


You just need to startle them enough, IIRC domestic and bred ostrichs have weak hearts, and can be startled to death pretty easily.
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Re: Today I Made:

Postby Whitekiboko » Thu May 28, 2015 8:00 pm UTC

Sadly, I can't find a youtube clip. Be wary of those magnificent bastards, I've heard one of Johnny Cash's once knocked him out.

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Re: Today I Made:

Postby Moo » Fri May 29, 2015 8:50 am UTC

Oh yeah they can kick a man to death.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

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Re: Today I Made:

Postby roband » Fri May 29, 2015 8:21 pm UTC

How have I never brined chicken before!?

I bashed a chicken breast flat, brined it, froze it, [...] defrosted it, marinaded it using the recipe below (minus the salt, which you should add if you don't brine) and pan-fried it.

Spoiler:
¼ cup Soy Sauce
2 tablespoons Brown sugar
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic crushed
½ t salt


Delicious.

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Re: Today I Made:

Postby PAstrychef » Sat May 30, 2015 1:08 am UTC

A highly productive day kitchen-wise.
I made a batch of spinach gnudi, a variation all my own; some boudin blanc avec pommes; a pork stew with orange, leek and mint and a batch of melon lassi.
I had a lot of frozen spinach and I thought that adding some to the basic gnudi could only be a good thing. They are resting in the semolina now, and I hope they are ready for tomorrow night's dinner. I ended up pureeing the mix until it was smooth, instead of leaving it speckled.
The sausage needs to be in links, but the local butcher will only sell me a whole hank of casings, which is about ten times what I need. I will see if there are any other places I can get some.
The stew was fantastic. I'm sorry I forgot to make the rice to put under it, but all alone it really rocked. I had gotten the leeks when I got the pork for the sausage, and couldn't remember why I wanted them. Then I was cleaning up the book with the recipe and realized that I had gotten the correct amount of pork to make both recipes by sheer happenstance.
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Re: Today I Made:

Postby Nath » Sun May 31, 2015 12:04 pm UTC

Huevos rancheros with tomato-guajillo salsa.

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Re: Today I Made:

Postby Zohar » Sun May 31, 2015 1:54 pm UTC

Yesterday Alex said he wanted a garbanzo beans salad, so I made one with those, farro, avocado, almonds, cherry tomatoes, feta cheese, some cilantro, and a basic vinaigrette.
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Re: Today I Made:

Postby roband » Sun May 31, 2015 8:43 pm UTC

Mexican chicken thighs (just marinaded in a pre-made spice mix), with baked green beans and sprouting broccoli dressed with garlic and chilli.

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Re: Today I Made:

Postby Quercus » Sun May 31, 2015 8:55 pm UTC

A rather good gazpacho from one of my late grandmother's favourite recipe books.

Two things:

1) This is not a recipe for entertaining. The raw onion and garlic in it taste delicious, but make your breath lethal at six paces for the rest of the day.

2) I need to finesse my hand-held blender technique (I don't have a proper blender in my current kitchen). I don't think there is a surface in the kitchen (including the ceiling) that didn't get splatter.

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Re: Today I Made:

Postby PAstrychef » Sun May 31, 2015 10:45 pm UTC

The right container really makes a difference. Tall and narrow are best. Bowls are problematic unless you are working with a fairly smooth, thick mixture.
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Re: Today I Made:

Postby Nath » Mon Jun 01, 2015 4:01 am UTC

I got one of those stick blender things pretty recently. Agreed about the tall and narrow container -- you need to keep the tip fully immersed in whatever you're blending. I tend to use a Pyrex jug if I'm blending a small amount of something. Using short bursts also helps.

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Re: Today I Made:

Postby Sandry » Mon Jun 01, 2015 6:22 pm UTC

Yesterday I made pizza with zucchini. Minimal effort on my part and unexciting, except I have come across a thing I can make that my whole household is happy about. This is sort of rare for us, as I am addicted to vegetables, and one of my other housemates basically doesn't eat many at all. And one of the ones she likes best my other housemate doesn't eat.

So anyhow, my solution is essentially julienning zucchini so finely it may as well be grated. That way I get away with putting most of a zucchini on just one pizza and everyone will still eat it. With enthusiasm, even!
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Re: Today I Made:

Postby Bakemaster » Tue Jun 02, 2015 4:25 am UTC

My stick blender came with a tall graduated plastic cup. That's what I use. But you can also stick it right in a pot of soup if you want.
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Re: Today I Made:

Postby Quercus » Tue Jun 02, 2015 5:40 am UTC

Bakemaster wrote:My stick blender came with a tall graduated plastic cup. That's what I use. But you can also stick it right in a pot of soup if you want.


Yeah, for small amounts of stuff I usually use something similar, but I was making about two litres of soup and didn't have anything tall and narrow that would hold that much. Also, the recipe called for blending the cucumber, onion, garlic and breadcrumbs together first, which meant there wasn't much liquid to damp the splatter. What I should have done is do that bit in a small container, then transfer the mix before adding the oil and the tomatoes.

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Re: Today I Made:

Postby Moo » Tue Jun 02, 2015 10:55 am UTC

It's my mom's birthday today, and my parents came over last night for dinner. I made THE most amazing slow cooked leg of lamb of my life*, with roast vegetables and creamed spinach, and cheesecake with strawberry compote for dessert.

It was a good meal. In fact, it was quite possibly the best meal.



* Modified for the slow cooker and cooked on low for something like 11 hours
Last edited by Moo on Tue Jun 02, 2015 1:25 pm UTC, edited 1 time in total.
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Re: Today I Made:

Postby roband » Tue Jun 02, 2015 10:58 am UTC

Reading that recipe, I can SMELL it cooking. I need more lamb in my life.

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Re: Today I Made:

Postby Zohar » Tue Jun 02, 2015 12:51 pm UTC

Made a quiche-y casserole-y sort of thing with lentils, potatoes, carrots, onions, celery and butternut squash, with bay leaves and between two layers of phyllo dough.
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Re: Today I Made:

Postby Zohar » Sat Jun 06, 2015 5:56 pm UTC

We joined a CSA for this season (basically you pay in advance for an entire season and get produce from local farms once a week, depending on what's ready or not), and I picked up our stuff for the first time today. There was bok choy, tatsoi, arugula, radishes, snap peas, lettuce, cilantro, apple, rhubarb and strawberries.

So I made an Asian-like thing with sauteed radish greens, bok choy and tatsoi (as well as onion, garlic and peppers), I made a jam or preserves I guess) from the rhubarb, and I made a pasta salad with snap peas, lettuce, radishes, cilantro and some cooked beans and feta.

Turned out really well, and for now at least I'm enjoying looking up new recipes - I've never used rhubarb before, for example. Note for the future though - I need to wash all those green a lot more thoroughly - the food turned out a bit sandy...
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Re: Today I Made:

Postby PAstrychef » Sun Jun 07, 2015 12:42 am UTC

Yeah, that natural feel is part of the whole organic experience. One good way is to have a big bowl of water, swish the greens around in it, then pull them out, put them in a pillowcase and spin it around your head a few times if you don't have a salad spinner. Don't pour the water out over the greens into a strainer, because you just dump the sand back on them. Strawberries and leeks should get the same treatment.
Last edited by PAstrychef on Sun Jun 07, 2015 10:22 am UTC, edited 1 time in total.
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Re: Today I Made:

Postby Bakemaster » Sun Jun 07, 2015 4:24 am UTC

Moscow Mule
Grilled Cheddar, Brie & Avocado Sandwich
Moscow Mule

SANDWICH SANDWICH
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Re: Today I Made:

Postby Nath » Sun Jun 07, 2015 11:41 am UTC

Asparagus-lemon risotto with chicken legs roasted on carrots, celery and garlic. (I found the lone onion in my pantry kind of rotten.)

Came out OK. The acidity from the lemon in the risotto combined with the dairy fat from the butter and cheese to make a weirdly perugannam-like (Indian yogurt rice) effect. The chicken could have roasted a bit longer too. (Not from a food safety perspective; I just like dark meat cooked a bit longer.) I can fix that with the leftovers.

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Re: Today I Made:

Postby PAstrychef » Mon Jun 08, 2015 1:44 am UTC

Sweet and hot Shrimp curry, fromThe Great Curries of India. They say to serve with moong dal, but I just made plain rice.
I dumped the shrimp into the sauce to cook, then remembered that they still had shells.
I did remember to save some for the cat. He was greatly appreciative.
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