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Archive through August 15, 2006

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: QUICK QUESTIONS (ARCHIVES): Archive through August 15, 2006 users admin

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Serate
Member

08-21-2001

Wednesday, June 21, 2006 - 7:22 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
OK call me a dope, but bread will spoil and mold, but bread crumbs won't? This is the time of year that we seem to throw away alot of bread because it's so hot, and while making bread crumbs for a dish for supper last night I got to thinking about when I get close to the end of the loaf or it's getting too old, make bread crumbs.

Teachmichigan
Member

07-22-2001

Wednesday, June 21, 2006 - 8:10 am   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Bread crumbs are actually dried (usually in a low oven), so all the moisture is removed. No moisture=no mold. :-) But if crumbs/croutons aren't in airtight containers, moisture can get back in.

Dipo
Member

04-23-2002

Wednesday, June 21, 2006 - 9:38 am   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Thanks Teach. That is what I did and it turned out quite well!!

Serate
Member

08-21-2001

Wednesday, June 21, 2006 - 10:23 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Oh I never bother with drying my bread crumbs before I use them as I never buy them I make them. But I guess if I want to make them up in advance I'll dry them. Thanks.

Karen
Member

09-07-2004

Wednesday, June 21, 2006 - 1:41 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Ah, well the question makes more sense, Serate!

I make breadcrumbs all the time... I have a plate by my window that I toss all my bread heels and stale bread onto. As long as they're not touching each other too much and you move them around occasionally, they'll dry safely in the open air after about a week, without going bad or mouldy. Then just dump 'em into a food processor and you're done.

Vacanick
Member

07-12-2004

Wednesday, July 12, 2006 - 11:49 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Has anyone heard of "Basque" food?? Just curious!

Teachmichigan
Member

07-22-2001

Wednesday, July 12, 2006 - 12:14 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
It's a region in Spain, so it would be delicious food from there. :-) I'm guessing more Mediterranean (SP??) than "hot and spicy" style. If you find out, post some recipes for us!!

Vacanick
Member

07-12-2004

Wednesday, July 19, 2006 - 12:55 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
One of the courses we were offered at the Basque restaurant was ...

Basque Tongue and Sauce

Servings [Reset] Keys : Meats Offal
Ingredients :

1 lrg Beef tongue (or lamb tongues)
BASQUE SAUCE
3 tbl Olive oil
1 x Clove garlic, finely chopped
1 med Onion semi-finely chopped
1 x Green pepper, semi-finely chopped
2 can (small) tomato sauce
1 can Whole pimentos, chopped
1 tsp Sugar

Method :
Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down.
Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated.
Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat. Walt

Teachmichigan
Member

07-22-2001

Wednesday, July 19, 2006 - 1:47 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
While the sauce sounds delicious, I think I'll pass on the tongue. Isn't Paella the "ultimate" Basque food?

Colordeagua
Member

10-25-2003

Saturday, July 29, 2006 - 2:48 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Sardines? They're good for ya -- omega 3 fish oil, etc. In years past I've eaten them, but now haven't for years. So what do you see when you open the can? Are they staring up at you -- are heads and tails still on? Or are they cut off? Does it depend on the brand? I'd kinda like to try them again, but . . . .

Teachmichigan
Member

07-22-2001

Saturday, July 29, 2006 - 7:47 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Does anyone have a quick, easy but spicy pico de gallo recipe? I love the spicy stuff and picked some up at the store to try to "copy" it, but it's bland and not worth it.

Texannie
Member

07-16-2001

Sunday, July 30, 2006 - 7:34 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Chop tomatoes, onions, cilantro and jalepenos. Add the juice of 1-2 limes, garlic and salt and pepper to taste.

Pagal
Member

08-16-2001

Saturday, August 05, 2006 - 6:22 am   Edit Post Move Post Delete Post View Post Send Pagal a private message Print Post    
Anyone have a good recipe for zucchini bread?

Lumbele
Member

07-12-2002

Saturday, August 05, 2006 - 8:11 am   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Morning, Pagal-daughter, it's good to see you around again! Here's my (or rather a good friend's recipe):

2 c shredded zucchini
3 eggs
1 c canola oil
1 t vanilla

2 c sugar
3 c flour
1 t salt
1 t soda
1 t cinnamon
½ t baking powder

½ c raisins
½ c coconut
½ c green cherries, chopped
½ c red cherries, chopped

Mix dry ingredients; mix wet ingredients. Blend all together and pour into greased and floured loaf pan. Bake at 350F until tester comes out clean.

Pagal
Member

08-16-2001

Sunday, August 06, 2006 - 10:21 am   Edit Post Move Post Delete Post View Post Send Pagal a private message Print Post    
Thank you Lumbele! I try to pop in from time to time - I do more reading then posting.

The recipe sounds delicious - I am intrigued by the addition of the cherries. Am I looking for the dried cherries or those in a jar?

Lumbele
Member

07-12-2002

Sunday, August 06, 2006 - 2:58 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
This kind, Pagal. Happy baking!

Springer
Member

03-12-2004

Tuesday, August 15, 2006 - 2:52 pm   Edit Post Move Post Delete Post View Post Send Springer a private message Print Post    
Serious question......do you put butter on your bread when making a sandwich?

I just had a conversation with a few friends about this....so I am curious what others do.

Mak1
Member

08-12-2002

Tuesday, August 15, 2006 - 4:55 pm   Edit Post Move Post Delete Post View Post Send Mak1 a private message Print Post    
Springer, I do not. My grandmother did. I'll never forget the time she made me a peanut butter sandwich with big gobs of butter spread on it. Yuck! I was just a little kid and probably let her know how disgusting it was, lol.

Teachmichigan
Member

07-22-2001

Tuesday, August 15, 2006 - 5:10 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
My dad loves butter and cheese sandwiches, and I do remember mom putting butter on PB sandwiched (but not gobs). However, that was "then" -- when they lived on a farm and that was their living. Today, I don't think either of them do.

Juju2bigdog
Member

10-27-2000

Tuesday, August 15, 2006 - 5:56 pm   Edit Post Move Post Delete Post View Post Send Juju2bigdog a private message Print Post    
Springer, I think it might be a British heritage thing. My mother was Australian. In Australia it must be in the definition of a sandwich that it contains butter. You never get a sandwich over there that is not buttered. Yes, of course, I butter my sandwiches! Is this a trick question?

Springer
Member

03-12-2004

Tuesday, August 15, 2006 - 6:49 pm   Edit Post Move Post Delete Post View Post Send Springer a private message Print Post    
No, Juju, it is not a trick question.

I made my little grandaughter a peanutbutter and jelly sandwich the other day and she thought it was funny that I put butter on it.

Of course, she is the same grandaughter that asked me why I put "salad" on her ham sandwich. I had a chuckle when she called it "salad" instead of lettuce.

Abby7
Member

07-17-2002

Tuesday, August 15, 2006 - 6:58 pm   Edit Post Move Post Delete Post View Post Send Abby7 a private message Print Post    
dh, (born and raised in New Zealand until at age 21 moved to Australia until the age of 30 when he moved to America) says growing up his family often used butter on sandwiches. i guess in place of mayo, mustard? i'll double check and ask when he gets home.

eta: dh uses very little butter on anything that is "normal" to use butter (ie. baked potato, toast).

Abby7
Member

07-17-2002

Tuesday, August 15, 2006 - 7:02 pm   Edit Post Move Post Delete Post View Post Send Abby7 a private message Print Post    
springer, that is such a cute story about your grandaughter. i love hearing all the statements young children say...so sweet!

Teachmichigan
Member

07-22-2001

Tuesday, August 15, 2006 - 7:18 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Hmmm -- the "British" thing has me thinking. My grandma was British (2nd generation), so she may very well be the reason my dad buttered his sandwiches when I was younger. He also ate cheese on apple pie and cheese w/sugar wafers.

The one sandwich we had at our house that no one else has ever heard of was peanut butter and lettuce. (Kinda' like PB on your celery). We love it, but I've never ran into anyone else who ever heard of it. :-)

Springer
Member

03-12-2004

Tuesday, August 15, 2006 - 7:21 pm   Edit Post Move Post Delete Post View Post Send Springer a private message Print Post    
Thanks Abby. Then you might get a kick out of this one too.

This happened years ago....when our boys were very small.....their names are Mikie (6) and Tony (4).

Quite often I made rigatoni for dinner....and one night, as I served it again....Mikie said, so seriously, how come you never make rigamikie?