Author Topic: Cooking with LMNO  (Read 105748 times)

Kai

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Re: Cooking with LMNO
« Reply #45 on: October 13, 2008, 01:24:14 pm »
Oh god, not a blender stick.

Whenever I see one I associate them with mixing water samples from manholes last summer for the internship last summer.

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LMNO

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Re: Cooking with LMNO
« Reply #46 on: October 13, 2008, 01:31:18 pm »
Heh.  Well, you can always use a food mill, or load spoonfuls into a blender.

I suppose you could also spend an hour trying to get the big squash chunks through the china cap as is.  But I wouldn't reccomend it.

Payne

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Re: Cooking with LMNO
« Reply #47 on: October 13, 2008, 01:34:27 pm »
Please to note the first arrival of the blender stick.


LMNO
-likes to mix things up.

:rimshot:

You sneaky fucker. I missed that. Well done.

Anyway, that soup looks fucking awesome. I used to make it similarly but without the china cap. Unfortunately, I know lack blenders and even a decent pan within which to make soup.

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Re: Cooking with LMNO
« Reply #48 on: October 13, 2008, 01:41:27 pm »
In this weeks co-op, we got about 6 more kinds of winter squash, so we'll be making and freezing lots of soup. 

Oh yeah, this stuff freezes like a dream, so we're storing individual servings of the stuff for the middle of winter.

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Re: Cooking with LMNO
« Reply #49 on: October 13, 2008, 11:54:32 pm »
that looks delicious!! and i just *love* pumpkin soup.

questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.

and uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)
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Re: Cooking with LMNO
« Reply #50 on: October 14, 2008, 01:38:58 am »
I make pumpkin curry soup every year--and I make the butternut squash as well.  Squash is a great food--I don't think we use it enough in this country.  Mostly just use pumpkin for pie, etc.  But not enough of it is appreciated.  My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.

Squash.  Is.  Flexible.

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Re: Cooking with LMNO
« Reply #51 on: October 14, 2008, 04:07:50 am »
I'm not a terribly huge fan of squash, but that doesn't mean I don't like it. I'm always up for trying new ways of making and eating it. Personally just give me a yellow or zucchini and I'll throw it on the grill with some garlic.  :fap:
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Re: Cooking with LMNO
« Reply #52 on: October 14, 2008, 07:21:23 am »
that looks delicious!! and i just *love* pumpkin soup.

questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.

and uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)

It might also have to do with the desired thickness, when I make leek & potato soup I usually dilute the cream with milk for just the right consistency.  All depending on how much moisture evaporates during teh cooking process.
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Re: Cooking with LMNO
« Reply #53 on: October 14, 2008, 12:24:14 pm »
I make pumpkin curry soup every year--and I make the butternut squash as well.  Squash is a great food--I don't think we use it enough in this country.  Mostly just use pumpkin for pie, etc.  But not enough of it is appreciated.  My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.

Squash.  Is.  Flexible.

Made butternut squash risotto, and will likely be eating leftovers for the rest of the week.. but even for the leftovers-weary, it's DELICIOUS and worth every bite. :D Will post recipe later if there's interest.
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Re: Cooking with LMNO
« Reply #54 on: October 14, 2008, 12:41:41 pm »
that looks delicious!! and i just *love* pumpkin soup.

questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.

garlic tends to burn very easily.  if it does, it gets really bitter and generally awful.  onion and celery need a longer time to break down and soften, and if you do them all together, the garlic will be done before the rest.

Quote
and uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)

What Badger said.  It's a consistency thing, how "creamy" you want it to taste.  The butter at the end adds an extra silky texture, rather than an overly creamy one.

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Re: Cooking with LMNO
« Reply #55 on: October 14, 2008, 12:43:41 pm »
Ok, this is a pretty simple one.  Here’s some of your ingredients (never mind the pumpkin): Fennel seed, sage, cumin, oregano, onion, garlic, hot pepper, worcestershire sauce.  Not pictured: Egg, breadcrumbs, parmesan cheese.



Of course, though, I like to get too clever by half.  Let’s throw that hot pepper over an open flame.



Char it!



Yeah!  Burn it like a protesting monk!



Ok, throw it in a ziplock, and when it cools, rub the charred skin off, seed it, and mince.



Beat an egg.  Hey, is that… Is that ground venison?  From a deer killed by your father-in-law?  Why yes.  Yes it is.



Throw it all in a bowl.  I really didn’t need to show you the chopped vegetables, did I?  Smoosh it together.



Put ¼ of the mix in each mini loaf pan.  While you’re at it, cut some slices of fontina cheese.



Lay the cheese in the middle of the mixture, but not touching the sides.



Put the rest of the mix on top, sealing in the cheese, and top with more parmesan.



Bake for an hour at 375.  Serve with a simple salad of butter lettuce, tomatoes, and feta, with a lemon/olive oil dressing.



Payne

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Re: Cooking with LMNO
« Reply #56 on: October 14, 2008, 01:06:13 pm »
Sweet Merciful Fuck, Meatloaf!

That looks awesome man. I believe I may try this. What would you suggest as an alternative to Venison?

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Re: Cooking with LMNO
« Reply #57 on: October 14, 2008, 01:27:01 pm »
Any ground meat will do.  Just be aware of the fat content, as it tends to render and bubble up the sides of the pan.

Often, I combine ground turkey with some italian sausage, for extra flavor goodness.

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Re: Cooking with LMNO
« Reply #58 on: October 14, 2008, 01:53:08 pm »
Venison should only be eaten when starvation is imminent.

aside from that, it looks like a good meatloaf. I like the fontina pocket in the middle.
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Re: Cooking with LMNO
« Reply #59 on: October 14, 2008, 03:16:14 pm »
I make pumpkin curry soup every year--and I make the butternut squash as well.  Squash is a great food--I don't think we use it enough in this country.  Mostly just use pumpkin for pie, etc.  But not enough of it is appreciated.  My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.

Squash.  Is.  Flexible.

Made butternut squash risotto, and will likely be eating leftovers for the rest of the week.. but even for the leftovers-weary, it's DELICIOUS and worth every bite. :D Will post recipe later if there's interest.

Post recipe, sexy fraulein!

Also, speaking of sexy frauleins, god damn LMNO, that meat loaf looks tasty, and I'm not big on meat loaf. Cheese pocket? Amazing! I <3 cheese. I <3 pockets. It's like a match made in heaven.
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