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Awright, I admit it: I -am- a foodie.
#11
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 6:39 pm)mh.brewer Wrote: Senna powder, really? Could just cook with chocolate Ex Lax I suppose.

Sorry; I meant to say sumac powder.  Used in Moroccan recipes.
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#12
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 9:50 pm)Astreja Wrote:
(December 2, 2016 at 6:39 pm)mh.brewer Wrote: Senna powder, really? Could just cook with chocolate Ex Lax I suppose.

Sorry; I meant to say sumac powder.  Used in Moroccan recipes.

No worries. I figured your bowel was your own concern.
I don't have an anger problem, I have an idiot problem.
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#13
RE: Awright, I admit it: I -am- a foodie.
I cooked professionally for a decade, though I can't say I spend much time pondering oranges.
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#14
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 11:29 pm)Shell B Wrote: I cooked professionally for a decade, though I can't say I spend much time pondering oranges.

There's actually method to My madness.  There's one particular cake I make that requires a substantial amount of orange peel (some for the cake and some for the icing), and I discovered that really bumpy oranges are much easier to grate than smooth ones.
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#15
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 11:31 pm)Astreja Wrote:
(December 2, 2016 at 11:29 pm)Shell B Wrote: I cooked professionally for a decade, though I can't say I spend much time pondering oranges.

There's actually method to My madness.  There's one particular cake I make that requires a substantial amount of orange peel (some for the cake and some for the icing), and I discovered that really bumpy oranges are much easier to grate than smooth ones.

That is a fact. Do you have a zester? That helps.
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#16
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 11:31 pm)Astreja Wrote:
(December 2, 2016 at 11:29 pm)Shell B Wrote: I cooked professionally for a decade, though I can't say I spend much time pondering oranges.

There's actually method to My madness.  There's one particular cake I make that requires a substantial amount of orange peel (some for the cake and some for the icing), and I discovered that really bumpy oranges are much easier to grate than smooth ones.


You're the one I'm looking for.  I'm not a real foodie but I cook a little and enjoy good food when I can get it.  We've had an avalanche of figs this season and I made two big batches of chutney for the first time.  I gave the first one away.  Too much sugar.  Second batch I used twice the orange peel, extra jalopeno and much less than twice the sugar.  Yum.

More to the point I need help.  I'm going to need to come up with a recipe for a Tapas themed Christmas party dinner.  And I never make desserts - because I can't really be eating so much sweets and keep my weight in check.  I have mastered the removing of orange rind without any pith.  So how hard is that orange cake to make and who would I have to kill to get the recipe?
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#17
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 11:40 pm)Shell B Wrote: That is a fact. Do you have a zester? That helps.

I've been using a flat grater with large holes, but I was looking at the Microplane grater/zester with evil intent just a few minutes ago.  Something about a re-purposed carpentry tool really appeals to My sense of humour.


(December 3, 2016 at 12:04 am)Whateverist Wrote: I have mastered the removing of orange rind without any pith.  So how hard is that orange cake to make and who would I have to kill to get the recipe?

I originally got the recipe out of The All New Purity Cook Book back in 1976, but have simplified and upgraded the recipe over the years.  Main things I did were to replace the water/orange juice mixture with straight orange juice, to use unsalted butter, and to not bother separating the eggs.  My most recent version is here.  (Feel free to modify the icing to make it less sweet; it does pack quite a punch, sugar-wise.)
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#18
RE: Awright, I admit it: I -am- a foodie.
Thank you! If I take this on I shall give you all the credit for a success but assume it was my fumbling otherwise.


Oh, technical question. Our vintage gas stove is not working. Do you happen to know if a cake can be made in a convection oven? (I realize this question might be felt as a sacrilege and apologize ahead of time for my unworthy ignorance.)
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#19
RE: Awright, I admit it: I -am- a foodie.
I've always been fascinated by cooking, but I'm not an overall snob about it (though I do like sparkling water, and this new[?] soda made by Pellegrino in orange, lemon, and maybe other flavors). 

My favorite thing to do lately is chili with ground turkey and garbanzo beans. I adapted it (heavily) off of a Lady Bird Johnson recipe I found on Pinterest. I also like to bake a good biscuit pudding. One thing I haven't tried to make is a cake, and I have lots of cake recipes and other very domestic looking desserts on my Pinterest account, which is here. ETA: I was referring to just your general white cake. I have done fruitcake. Pretty good, but it didn't set well. This year, I can't find any candied fruit locally, and I want to do it with a mix of candied fruit and dried fruit. Maybe I can just do maraschino cherries and dried fruit.

I do OK with stir frying, but want to do better. I do love using peanut butter, soy sauce, and sri racha as the sauce for noodles or rice, and usually shrimp or tofu for the protein. I'd like to do a General Tso's chicken.

I own a crockpot, and use it a good amount. These days just for chili or chicken noodle soup, both of which I love. 

As far as drinks, I normally just drink water. I need to be hydrated. But, like I said, I love the Pellegrino soda. I also do dearly love alcohol, but I do not have the stomach for it, nor the GI (the latter issue attributable to spina bifida). 

Very interesting thread.
"For me, it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring." - Carl Sagan
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#20
RE: Awright, I admit it: I -am- a foodie.
(December 2, 2016 at 7:42 pm)mh.brewer Wrote:
(December 2, 2016 at 6:52 pm)Nymphadora Wrote: Well, I have over 50 different spices in my pantry. I like to experent and tweak existing recipes and further that by developing my own combination of flavors.

I had Savannah make a ginger rous last weekend for stir fry and it turned out perfect.

How many of those pasty frecklers did it take?

Three, but only because they were babies.
Disclaimer: I am only responsible for what I say, not what you choose to understand. 
(November 14, 2018 at 8:57 pm)The Valkyrie Wrote: Have a good day at work.  If we ever meet in a professional setting, let me answer your question now.  Yes, I DO want fries with that.
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