I want to talk about FOOD!

[RedGlitter]

I was just looking up chili recipes and apparently in some areas, people add cocoa or half a chocolate bar to their chili. I can't imagine what this is supposed to taste like.

My friend puts cinnamon in his which floored me when I heard that but apparently it's a regional thing.

So what do you do to food that might seem weird to others?

I realize it's difficult to answer since it seems normal to us but maybe if we try...

I always add sugar to the water when I'm boiling corn on the cob. My cousin in Penna puts vinegar in hers so the corn won't turn to starch. I don't care about starch, I just want mine to be sweet.

I put equal parts sugar and red wine vinegar in my devilled eggs as well as mayo and a tiny bit of mustard. Heavy on the paprika.

Tabasco in scrambled eggs.

Russian BBQ Chicken made with apricot preserves and Catalina salad dressing.

Soul food seasoning on popcorn.

Fried okra dipped in ranch.

Baked potatoes must wear cheese sauce!

That's all I can think of for now....

[SuzyB]

Chips (french fries) with gravy or curry sauce on them.

To cook poached eggs in a pan I always add vinegar (not sure why, it's the way I was taught?!?)

I add cheese to scrambled eggs then cook, scrummy.

I cook mushrooms in a pan with olive oil, pepper and garlic.

I'll try to think of some more............

[chonsigirl]

Chocolate added to the chili is good RG.....

[NotToday]

This thread is making me hungry!

[minks]

Eggs with salsa

Ranch Dressing on Potatoes

I put molassas and beer into my chili.

Miracle whip and cheddar cheese in a toasted sammy.

Cheddar cheese and apple pie.

yummy stuff.

[RedGlitter]

Ok, Suzy made me hungry! And it's grocery shopping day. Look out! :wah:

Chonsi, does that chocolate make the chili taste sweet? I'm thinking it must taste something like chicken mole or mole poblano. That chocolate chili paste stuff they use in (yummy!!) Mexican cooking?

I haven't tried K's cinnamon chili yet but I'm fixing to snag the recipe off him.

The only other thing I can think of offhand is that I boil eggs in a lot of saltwater so they peel easy.

[joesoap]

“It is irresponsible to boil rhubarb whilst wearing any form of knitted head-wear. :-2

[chonsigirl]

Yes RG, it gives it the taste like mole. Very yummy chili.

[Patsy Warnick]

RED

you'll like this

I put dill pickle juice into my dressing/sauce for potatoe salad, wonderful flavor.

I also add a dash of hot prepared mustard along with my mayo & mustard mix..

then I drink some dill juice & put the jar away..

Patsy

[SuzyB]

Just thought of another, when mashing potatoes along with the milk and butter add creamed cheese, garlic and chives, tastes so good not so good for the waistband

With my potatoe salad I also add steak seasoning, sounds strange tastes good.

[joesoap]

Bunty Clahhammers Back Kitchen

Craster Kippers in Marmite Sauce Piquant

2dozen large Craster Kippers, No other Kippers will do

2 finely chopped turnips

A 1lb can of Farne seal meat, drained and coarsely chopped, with all the liquid reserved

1 tsp Ferret Chutney

1 Family sized jar of Marmite (4lbs)

2 finely chopped Dock leaves

2 finely chopped scotch pies

2 finely chopped fresh cabbages

A mug of salt

A pound of Amble lard

4 Bottles brown sauce

Lots of onions

Another Turnip, thinly sliced

Pat the Kippers completely dry with your fish drier and season them evenly on all three sides with half of the mug of salt.

In a heavy 48-inch frying pan (preferably one with a fried bread trench) heat half of the lard over moderate heat until a light purple haze forms above it. Add 12 of the Kippers and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly burn. As they are cooked, transfer the Kippers to an Embleton bucket. Put the remaining half of lard into the frying pan and, when it is hot, fry the other dozen Kippers in the same fashion and transfer them to the bucket.

Add the brown sauce to the fat remaining in the pan. Drop in the onions, turnips and seal meat and stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Stir in the cabbages and the dock leaves, add the Ferret Chutney and the remaining half mug of salt and boil briskly, uncovered, for about 5 minutes longer. When the vegetable sauce mixture is thick enough to hold its shape solidly in the spoon, pour the sauce into the bucket.

Turning and basting the Kippers with the sauce, cook for a minute or so longer to heat the Kippers through. Then mix in the Marmite and the Scotch Pies and taste for seasoning.

(Piquant means "pungent," and the sauce should smell like a Weasels hoop.)

With tongs or a slotted spoon, arrange the Kippers attractively on a large heated platter. Pour the sauce piquant over the Kippers, garnish the platter with the turnip slices, and serve at once. Serves 4.

Paul

Attached files

[RedGlitter]

Patsy Warnick;682095 wrote: RED

you'll like this

I put dill pickle juice into my dressing/sauce for potatoe salad, wonderful flavor.

I also add a dash of hot prepared mustard along with my mayo & mustard mix..

then I drink some dill juice & put the jar away..

Patsy


Hahaha!!! You too Patsy? I thought only I drank pickle juice. People are like "what's this empty pickle jar doing in here?" I say "Hey! That's my stash! Put that back!"

I'm getting very good ideas from you guys. And I'm starving!! I still haven't gone grocery shopping yet.

[RedGlitter]

Joesoap, I am afraid to ask what a weasel's hoop is...:-3 Very afraid..:wah:

[Mystery]

Another pickle juice drinker here

My favorite smothered chicken recipe (and it's probably actually not that weird) is to coat the chicken (skinless/boneless breasts) in a lot of paprika (smoked is even better) and saute it in butter. Then add a can of cream of chicken soup, and that together with the butter and paprika makes some of the best gravy you'll eat.

I put coffee in my chili, and cocoa is good in it as well.

And, of course, I put garlic in everything!

[dubs]

joesoap;682117 wrote: Bunty Clahhammers Back Kitchen

Craster Kippers in Marmite Sauce Piquant

2dozen large Craster Kippers, No other Kippers will do

2 finely chopped turnips

A 1lb can of Farne seal meat, drained and coarsely chopped, with all the liquid reserved

1 tsp Ferret Chutney

1 Family sized jar of Marmite (4lbs)

2 finely chopped Dock leaves

2 finely chopped scotch pies

2 finely chopped fresh cabbages

A mug of salt

A pound of Amble lard

4 Bottles brown sauce

Lots of onions

Another Turnip, thinly sliced

Pat the Kippers completely dry with your fish drier and season them evenly on all three sides with half of the mug of salt.

In a heavy 48-inch frying pan (preferably one with a fried bread trench) heat half of the lard over moderate heat until a light purple haze forms above it. Add 12 of the Kippers and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly burn. As they are cooked, transfer the Kippers to an Embleton bucket. Put the remaining half of lard into the frying pan and, when it is hot, fry the other dozen Kippers in the same fashion and transfer them to the bucket.

Add the brown sauce to the fat remaining in the pan. Drop in the onions, turnips and seal meat and stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Stir in the cabbages and the dock leaves, add the Ferret Chutney and the remaining half mug of salt and boil briskly, uncovered, for about 5 minutes longer. When the vegetable sauce mixture is thick enough to hold its shape solidly in the spoon, pour the sauce into the bucket.

Turning and basting the Kippers with the sauce, cook for a minute or so longer to heat the Kippers through. Then mix in the Marmite and the Scotch Pies and taste for seasoning.

(Piquant means "pungent," and the sauce should smell like a Weasels hoop.)

With tongs or a slotted spoon, arrange the Kippers attractively on a large heated platter. Pour the sauce piquant over the Kippers, garnish the platter with the turnip slices, and serve at once. Serves 4.

Paul


Now that's what I call Haute Cuisine...

[RedGlitter]

Welcome Scrat!

We need a club for us pickleheads! :wah:

Attached files

[RedGlitter]

I just swiped it off the net, Ive never seen it in any stores. I just use the jar too. I'd like to sample that Russian rye! I bet it's nothing like the kind I buy at the store! :yh_drool

[Patsy Warnick]

Just continue to buy the pickles Scrat.

Thats a joke right (bottle of juice)?

Patsy

[RedGlitter]

Patsy Warnick;682303 wrote: Just continue to buy the pickles Scrat.

Thats a joke right (bottle of juice)?

Patsy


Not sure but I think it was real.

Oh! Don't forget hot pepper juice!! MMM!!

[RedGlitter]

Birch juice?? What does that taste like? I'll guess sweet.

Out here we have birch beer which is like sarsasparilla. Actually both are in the root beer family. Birch beer may be a little less sweet IMO.

[Sheryl]

Ok so ya'll pickle juice drinkers need to come to Texas. We have pickle juice slushies popping up everywhere. :wah:

Oh and adding vinager to the water when boiling eggs keeps them from cracking.

[RedGlitter]

Scrat;683434 wrote: From what I understand they tap the birch trees like they tap maple trees to make maple syrup. Just what the process is I do not know but they must collect it and boil it down to a concentrate then mix it with whatever to make juice. They also have "current" juice, carrot, cabbage, spinach, pomigranite and a few others that are strange. How you make juice from spinach I have no clue.

Russians drink fruit juice (juices) like Americans drink Coke and Pepsi ect. If you go into a supermarket there you will find usually one chiller with all of the refreshments. If there is a 100 items on the shelves 45 will be juice, 45 will be dairy and about 10 will be soda pop products. Beer and Vodka are in another isle. Warm, not cold.


Interesting! Scrat, in your opinion, do you think Russians overall have a healthier diet than Americans or others? And what exactly is a Russian diet? Do they eat a lot of meat and dairy or more vegetarian or...? What would be a typical everyday Russian meal?

Sheryl;683438 wrote: Ok so ya'll pickle juice drinkers need to come to Texas. We have pickle juice slushies popping up everywhere. :wah:

Oh and adding vinager to the water when boiling eggs keeps them from cracking.


Thanks for the tip on the vinegar, Sheryl. I'll try that tonight when I boil some eggs! Pickle juice slushies?? :-3 Yeah! I'd try that! Absolutely!