Foodie Thread

[sisca77]

those look exactly like a Nigerian delicacy called Meat-Pie (which is sort of the African Equivalent of the Latin Empanda or the Jamaican Meat Patty)



Nice Calphalon pan...I like the handle

+1 on the pan. Any chance I can get the Pierogies recipe? 

[sisca77]

wife just sent me a message to DVR it it......

oh yeah, another hardcore foodie checking in!

I can watch the re-runs over and over again. I also LOVE Iron Chef, The Next Iron Chef, No Reservations, and Bizarre Food, and almost food-related shows. 

[JEFF_H]

be sure to watch the south part creme fraiche episode when it is avail. 

the pic of the pan above reminds me...
my Calphalon set is getting pretty tired, and not working as well as it used to....
anybody using the Cuisinart Multiclad ?

[sisca77]

be sure to watch the south part creme fraiche episode when it is avail. 

?What show is that???

I've been meaning to try All Clad pans and pots, but I'd rather spend the moola on something else first...like mods for my bike?! . Never heard of the Cuisinart brand before.

[JEFF_H]

south park show- http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche
(this is r-rated if you've never seen it)

really never heard of cuisinart?? they make lots of small kitchen appliances and whatnot
http://www.cuisinart.com/
the cookware set i was looking at
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1

have some spring plans for one of these to supplement my Char-Griller charcoal grill and take camping


recipe content- i got a set of Williams-Sonoma weekday recipe books for my birthday...been going through those.
easy enough to do during the week...and havent had a bad one yet
tonite- chicken-spinach quesadillas

[JBubble]

+1 on the pan. Any chance I can get the Pierogies recipe? 

Sure thing!

Dough recipe:
2 cups flour
2 eggs
1/3 cup water
1/2 teaspoon salt

Combine flour, eggs, salt, a a small amount of the water to create dough. Knead gently. Keep adding water til the dough comes together. Let the dough rest for at least 15 minutes before rolling out to about 1/8th of an inch. Cut into circles (I usually use a drinking glass or whatever is handy).

Filling is just mashed potatoes, use your favorite recipe. I make cheddar cheese mashed potatoes.

Fill each circle with a tablespoon or so of mashed potatoes. Seal the pierogi with a little water on the edges and pressing down with fork tines. Throw the finished pierogi into a pot of boiling water until they float. Remove, let dry, then sautee in lots of butter. Butter is good. Butter makes everything better.

[sisca77]

Sure thing!

Dough recipe:
2 cups flour
2 eggs
1/3 cup water
1/2 teaspoon salt

Combine flour, eggs, salt, a a small amount of the water to create dough. Knead gently. Keep adding water til the dough comes together. Let the dough rest for at least 15 minutes before rolling out to about 1/8th of an inch. Cut into circles (I usually use a drinking glass or whatever is handy).

Filling is just mashed potatoes, use your favorite recipe. I make cheddar cheese mashed potatoes.

Fill each circle with a tablespoon or so of mashed potatoes. Seal the pierogi with a little water on the edges and pressing down with fork tines. Throw the finished pierogi into a pot of boiling water until they float. Remove, let dry, then sautee in lots of butter. Butter is good. Butter makes everything better.

[bow_down]Thanks much for the recipe. Will definately try it. 

[sisca77]

south park show- http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche
(this is r-rated if you've never seen it)

really never heard of cuisinart?? they make lots of small kitchen appliances and whatnot
http://www.cuisinart.com/
the cookware set i was looking at
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1

have some spring plans for one of these to supplement my Char-Griller charcoal grill and take camping


recipe content- i got a set of Williams-Sonoma weekday recipe books for my birthday...been going through those.
easy enough to do during the week...and havent had a bad one yet
tonite- chicken-spinach quesadillas

Will check out theSouth Park.

What I meant that I never heard of Cuisinart brand was for the pans....:Cuisinart Clads?

[sisca77]

I use Weber portable gas grill for camping and picnic.
As for tonight's dinner, shrimp with mixed vegetables in garlic and ginger sauce. I have lots of recipe books also, but haven't really hitting them hard lately.

[JEFF_H]

I found them while looking for AllClad.
the Cuisinart Multiclad are supposed to have a similar function with an alum core at a much lower price point

Kinda like the Lodge ceramic coated cast iron compared to LeCreuset
not quite as good but similar in function and less than half the rice

(i will try the Pierogie recipe too...thanks  )

[sisca77]

Hi Jeff,

Hmmm...will definately check out the Cuisinart then. If only my kitchen is equipped like the kitchen stadium....

Anybody ever try making their own gnocci??

[sisca77]

Foods I want to try:
Truffle
Polenta
Sweetbread

[The Architect]

Foods I want to try:
Truffle
Polenta
Sweetbread

As a child my mother would make polenta.  She would render down red wine to the point it was like a red maple syrup (I don't know if she added sugar.)  I hated it!  All I wanted was frozen pizza, pizza, fish sticks or chicken fingers.

I still dislike polenta.  I don't care how good it is. 

Funny how my brother hates it also.  And he'll eat anything. 


I made this last weekend.  http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html  The family gobbled it up and almost ate the dutch oven.  Excellent receipt for tough piece of meat.

[il d00d]

Food/cooking obsession report, 12/9/2010

I tried steak sous vide recently after finding a link to the Sous Vide Supreme on one of the knife forums I have been stalking.
I bought about three pounds of flatiron steak, heated up my crock pot filled with water to about 140, let it sit in ziplocs monitoring the temp for a few hours.  I then seared both sides and served.  It was delicious, but my wife didn't quite warm up to the texture.  I am going to try this again at a slightly higher temperature.  Link to sous vide primer, recipe

I recently bought some avocado oil from Amazon - I was reading up on flash points of various oils, found that Avocado can get up to about 500, and is nutritionally similar to olive oil.  I have not cooked with it yet, but I will report when I do.


I made roasted red pepper hummus last night.  Flippin' delicious. 
Link to a recipe here  Eat it with some potato chips.

I will probably be getting a JCK Kagayaki Carbonext gyuto (chef knife) for Christmas   w00t!

[sisca77]

As a child my mother would make polenta.  She would render down red wine to the point it was like a red maple syrup (I don't know if she added sugar.)  I hated it!  All I wanted was frozen pizza, pizza, fish sticks or chicken fingers.

I still dislike polenta.  I don't care how good it is. 

Funny how my brother hates it also.  And he'll eat anything. 


I made this last weekend.  http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html  The family gobbled it up and almost ate the dutch oven.  Excellent receipt for tough piece of meat.

. And on the side note....anything's good with bacon 

I like Alton Brown, he's very very knowledgeable...like a human food encyclopedia
Hmmm..yeah, dunno about red wine with polenta.