Kitchen Q&A (or, Ask Anorak about cooking and stuff)

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lynsosaurus
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by lynsosaurus » Sat Sep 20, 2008 14:54

Sootyzilla wrote:
No, it'll be fine, if it's still dry and smells alright.

If you die, can I have your records?
i didn't eat it because it tasted shit, so i'm making some pilau rice instead.

i'm never going to die.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Wed Nov 26, 2008 11:42

Is it just me or does brown rice take about 30 years to cook?

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Wed Nov 26, 2008 11:44

humblebee wrote:Is it just me or does brown rice take about 30 years to cook?
It seems that way. It actually only takes 25 years, but all subsequent cooking has little effect.
In Recordeo Speramus


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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by squirrelboutique » Wed Nov 26, 2008 20:38

QUICK!

Gruyere and Swiss are pretty similar, right?


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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by squirrelboutique » Wed Nov 26, 2008 20:42

Ahhhhhhh. Thanks!

Can you head over to the baking thread and answer my question there, please?

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Mon Dec 15, 2008 20:22

humblebeeeeee (or anyone): how do you cook Brussels sprouts again to make them taste nice? I keep forgetting until it's nearly Christmas.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Mon Dec 15, 2008 20:28

crystalball wrote:humblebeeeeee (or anyone): how do you cook Brussels sprouts again to make them taste nice? I keep forgetting until it's nearly Christmas.
Halve them and then cook them on a very low heat in olive oil and butter for about 15 minutes. A bit of white wine vinegar, and some mint, and pine nuts. When you season them, include a lot of black pepper. I'm just wondering if a bit of garlic might work too but I guess that might be too much.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Mon Dec 15, 2008 21:06

That sounds wonderful, thankyou! I'll try the garlic thing gently.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Sootyzilla » Mon Dec 15, 2008 23:14

a tiny bit of nutmeg or mace works well with brussels sprouts too, but don't overdo it.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Martijn » Thu Dec 18, 2008 08:26

humblebee wrote:
crystalball wrote:humblebeeeeee (or anyone): how do you cook Brussels sprouts again to make them taste nice? I keep forgetting until it's nearly Christmas.
Halve them and then cook them on a very low heat in olive oil and butter for about 15 minutes. A bit of white wine vinegar, and some mint, and pine nuts. When you season them, include a lot of black pepper. I'm just wondering if a bit of garlic might work too but I guess that might be too much.
Hee, that sounds dead exciting, I might want to make that tonight. So you essentially fry them in the oil, right? And do you add the vinegar/mint/pine nuts right at the beginning? (Sorry, I need tons of instructions when I cook something I have made fewer than a hundred times before.)

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Thu Dec 18, 2008 10:56

Martijn wrote:Hee, that sounds dead exciting, I might want to make that tonight. So you essentially fry them in the oil, right? And do you add the vinegar/mint/pine nuts right at the beginning? (Sorry, I need tons of instructions when I cook something I have made fewer than a hundred times before.)
It's not such a big deal when you add them really. Although you might want to toast the pine nuts in the dry pan right at the start, for a minute or so, before you add the oil/butter and the sprouts. Brings out the nut oil flavour more, or something.

Yeah, it's sort of frying them, but it's got to be slooooow, so they soften nicely. They should only go brown a tiny bit, and only after ten minutes or so. You should keep a lid on the pan as well to keep all the moisture in.

For carnivores I imagine this would be good with some thin strips of crispy bacon in as well. I shouldn't really say things like that.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by a layer of chips » Thu Dec 18, 2008 10:59

I don't believe you! You could put Sophie Ellis-Bextor on top of sprouts and they'd still taste like fox poo.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by lynsosaurus » Thu Dec 18, 2008 11:16

humblebee wrote:
For carnivores I imagine this would be good with some thin strips of crispy bacon in as well. I shouldn't really say things like that.
i can confirm that this is entirely true. gav's family never have sprouts for xmas dinner, and i love them, so we settled on a compromise - chopping the sprouts up and frying them with butter and bacon.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Martijn » Fri Dec 19, 2008 08:33

It is a lovely recipe, Pete. Thanks for sharing it! Sprouts, for which I've never had a dislike in the first place, will never be the same.

Some suggestions for people who are going to use this recipe:
- don't add too much vinegar
- don't leave the sprouts too big by cutting them in four or even more pieces if they're big
- they might take longer than the 15 minutes to be ready, especially if you've added too much vinegar
- don't add too much vinegar
- combines really well with salmon and brown rice
- don't add too much vinegar

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Fri Jan 02, 2009 22:08

Has anyone ever made jam? It would be a nice thing to do this weekend but I'm terrified of trying it out in case it all explodes on my face or something. But: homemade jam!

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by DimitraDaisy » Fri Jan 02, 2009 22:43

crystalball wrote:Has anyone ever made jam? It would be a nice thing to do this weekend but I'm terrified of trying it out in case it all explodes on my face or something. But: homemade jam!
I did a few times when I was about fourteen. So if I could have managed it at fourteen you can do it too! Admittedly the result of my effort resembled γλυκό του κουταλιού more, but even so, it tasted nice. And that might have been because I refused to follow recipes, even back then. From what I can remember it wasn't dangerous in any way.

I haven't tried it since because you need to add about a ton of sugar, and I just can't bring myself to do that. I'm sure there are alternatives but I think those are harder to get right, and I'm not that keen on jam anyway. Chocolate hazelnut spread, on the other hand... if anyone knows how to do THAT, I'd be most interested.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Sat Jan 03, 2009 12:04

Thanks for saying it's not dangerous, I'm a bit less scared of it now. Unless I go for that ammunition jam recipe I have. It's all that business of making sure the jars are sterilised and airtight that makes it sound like hard work though. Hmm.

Anyway, here's a recipe for a chocolate hazelnut spread that a friend of mine tried and said it was great. It looks easy as well:

1/3 cup ground hazelnuts
1/2 cup dry milk powder (low fat is fine)
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tbsp cornflour
3/4 cup milk (low fat is fine)
1 tbsp vegetable oil

In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch. Add in milk and vegetable oil and whisk until smooth. Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble. Remove from heat and transfer to a heatproof container, preferably one with an airtight lid. Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container. Spread tastes best at room temperature and will keep for several days in the fridge.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by DimitraDaisy » Sat Jan 03, 2009 14:12

crystalball wrote:Anyway, here's a recipe for a chocolate hazelnut spread that a friend of mine tried and said it was great. It looks easy as well.
Oh, you're a treasure, you are. I'll try that out when I can get my had around buying dried milk powder (or when I can think of something to substitute it with).

I have to say I didn't can the jam I made, I just made a small quantity and kept it in the fridge. So perhaps I was speaking out of turn when I said it is not dangerous!
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