Official CEHST food thread

[TBoneTX 45,963]

2 hours ago, IDWAF said:

Officially THE BEST post of the day here on CEHST!!

[ahem]

 

A man bursts into the doctor's office.  He has a banana in his left ear, a rutabaga in his right ear, and a cucumber up his nose.  "What's the matter with me, Doc?" he cries.

 

"You're not eating properly," says the doc.

[-Trinity- 513]

2 hours ago, IDWAF said:

Yes, I make the sauce from scratch.  Various meats; ground beef of course, but also sausage, deer meat, moose meat, bison...

 

Usually a half-day affair with my sauce, often I will make it the day prior so it can sit overnight.

 

Gonna make this Alfredo with some fresh-made yogurt.

 

Also, on the ravioli... though I haven’t made any yet, one way to do it would be to just sheet your dough, cut it into rectangles with one being slightly larger (the top), then just marking the dough with a knife, making say 2” squares.  Put a spoon of your fillings in the middle of those squares, then lay the top dough over it, very gently.  (I would do one row at a time, maybe two?). Cut the “lumps” into individual sections with a butter knife or pizza cutter, and crimp with a fork if needed (in case the knife didn’t seal well enough.  Might work, ya think?

I think that's a very good idea, haven't thought about that one, thanks!

[Voice of Reason 10,298]

1 hour ago, TBoneTX said:

[ahem]

 

A man bursts into the doctor's office.  He has a banana in his left ear, a rutabaga in his right ear, and a cucumber up his nose.  "What's the matter with me, Doc?" he cries.

 

"You're not eating properly," says the doc.

Ermagherd, that was too funny!  (Enjoy it, Mr.  You have 7 remaining)  

 

A man goes to see the doctor.  “What’s wrong, young man?” asks the doc.  “I don’t know why, but I keep having these weird thoughts all the time.  Sometimes, I think I am a wigwam.  Other times, I think I am a teepee.  What can be causing this?” replied the patient.

 

”You need to relax, son.  You’re just two tents.”

[The Nature Boy 7,659]

7 minutes ago, IDWAF said:

Ermagherd, that was too funny!  (Enjoy it, Mr.  You have 7 remaining)  

 

A man goes to see the doctor.  “What’s wrong, young man?” asks the doc.  “I don’t know why, but I keep having these weird thoughts all the time.  Sometimes, I think I am a wigwam.  Other times, I think I am a teepee.  What can be causing this?” replied the patient.

 

”You need to relax, son.  You’re just two tents.”

Oh dear god. Not you also 

[-Trinity- 513]

Is this turning into a joke of a thread?

[yuna628 9,700]

Swordfish with demi-glace was a success! I paired it with some steamed spinach and homemade buttermilk biscuits.

[Ontarkie 14,419]

6 hours ago, IDWAF said:

Does anyone here besides me make their own pasta?  I started doing this about 4 years ago, and MAN, what a difference it can make in a meal!  My noodles are simple, either cut from a sheet, or I use my hand-crank pasta machine to cut spaghetti or fettuccini shaped noodles.  But I can add spices to the dough such as fresh basil, garlic, etc.  Very tasty.

 

The first time I made up a batch, my wife hovered over me, and asked me a few time why I was “doing all that work” when I could just open a package from the store and cook it”.  After the first round came out of the pot, and she tasted a plain noodle, she was sold.  I think we ate the first two batches one strand at a time, with no sauce or anything on them.  

 

Shrimp Alfredo is on the menu tomorrow...

I make almost everything from scratch. Unless I'm being lazy which lately is more often then not. 

 

Homemade Alfredo sauce is also so much better then store bought. 

 

4 hours ago, IDWAF said:

Yes, I make the sauce from scratch.  Various meats; ground beef of course, but also sausage, deer meat, moose meat, bison...

 

Usually a half-day affair with my sauce, often I will make it the day prior so it can sit overnight.

 

Gonna make this Alfredo with some fresh-made yogurt.

 

Also, on the ravioli... though I haven’t made any yet, one way to do it would be to just sheet your dough, cut it into rectangles with one being slightly larger (the top), then just marking the dough with a knife, making say 2” squares.  Put a spoon of your fillings in the middle of those squares, then lay the top dough over it, very gently.  (I would do one row at a time, maybe two?). Cut the “lumps” into individual sections with a butter knife or pizza cutter, and crimp with a fork if needed (in case the knife didn’t seal well enough.  Might work, ya think?

I use cream cheese in my Alfredo sauce. 

 

I was going to say something similar. I make ravioli from scratch my problem I make them huge I just use a knife. 

Now if you want something nice and neat you can make them in an ice cube tray. 

[Voice of Reason 10,298]

26 minutes ago, yuna628 said:

Swordfish with demi-glace was a success! I paired it with some steamed spinach and homemade buttermilk biscuits.

Homemade buttermilk?  Yummy.  Been making these for years.  Do you freeze your butter for flaky biscuits, or do you leave it room temp for more dense type biscuits?

 

Got a pic of the swordfish?

[Voice of Reason 10,298]

9 minutes ago, Ontarkie said:

I make almost everything from scratch. Unless I'm being lazy which lately is more often then not. 

 

Homemade Alfredo sauce is also so much better then store bought. 

 

I use cream cheese in my Alfredo sauce. 

 

I was going to say something similar. I make ravioli from scratch my problem I make them huge I just use a knife. 

Now if you want something nice and neat you can make them in an ice cube tray. 

I was referring to a tomato-based sauce in my previous post, but I agree, Alfredo sauce in a jar is quite... nasty.  

 

I have used cream cheese, sour cream, cream, yogurt, and milk in my Alfredo sauces.  Basically, whatever I have handy if I wasn’t smart enough to buy what I needed prior to cooking.  It all comes out great.

[Ontarkie 14,419]

1 minute ago, IDWAF said:

I was referring to a tomato-based sauce in my previous post, but I agree, Alfredo sauce in a jar is quite... nasty.  

 

I have used cream cheese, sour cream, cream, yogurt, and milk in my Alfredo sauces.  Basically, whatever I have handy if I wasn’t smart enough to buy what I needed prior to cooking.  It all comes out great.

I figured as much, just mixed my replies up. I also used to do homemade tomato sauce. I would grow roma tomatoes in the backyard up until I broke out in hives from touching the plants. Oh man that was brutal and a trip to the GP because it would go away even weeks later. 

[Voice of Reason 10,298]

1 minute ago, Ontarkie said:

I figured as much, just mixed my replies up. I also used to do homemade tomato sauce. I would grow roma tomatoes in the backyard up until I broke out in hives from touching the plants. Oh man that was brutal and a trip to the GP because it would go away even weeks later. 

Ouch, that’s terrible!!  I love tomatoes, and enjoy growing them.  Used to pick the “suckers” off as they started to allow the plant to grow better, then got smart and let the suckers grow a little bit bigger, then picked them off and stuck them in a glass of water.  Started a new plant every time.  I can easily make 20 plants out of one plant that way, and gave most to friends to get them going.

[Ontarkie 14,419]

That's good thinking. 

[-Trinity- 513]

1 hour ago, yuna628 said:

Swordfish with demi-glace was a success! I paired it with some steamed spinach and homemade buttermilk biscuits.

Pics and recipe otherwise we won't believe you lol.

 

Just kidding.

[yuna628 9,700]

39 minutes ago, IDWAF said:

Homemade buttermilk?  Yummy.  Been making these for years.  Do you freeze your butter for flaky biscuits, or do you leave it room temp for more dense type biscuits?

 

Got a pic of the swordfish?

Sadly I do not have a photo of it.. was interrupted halfway through with the dog having some tummy troubles and totally forgot. I marinated it for about an hour. The sauce has soy, lime juice, olive oil, fresh ginger, garlic, cilantro, sugar and pepper. It was really quite nice, might try it on some shortribs at some point but increase the heat with some chilis.

 

My family tends to like dense biscuits (he tells me that these are totally scones anyway), so leave it out.

[-Trinity- 513]

59 minutes ago, Ontarkie said:

I make almost everything from scratch. Unless I'm being lazy which lately is more often then not. 

 

Homemade Alfredo sauce is also so much better then store bought. 

 

I use cream cheese in my Alfredo sauce. 

 

I was going to say something similar. I make ravioli from scratch my problem I make them huge I just use a knife. 

Now if you want something nice and neat you can make them in an ice cube tray. 

I use heavy cream for my Alfredo sauce.

In the Netherlands I use to make it with creme fraiche, but can't find that here.

 

Sometimes I replace the shrimp with smoked salmon.