S@H Cook's Corner 2012....................


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Message 1217856 - Posted: 13 Apr 2012, 23:32:06 UTC - in response to Message 1217846.
Last modified: 14 Apr 2012, 0:10:40 UTC


That looks good enough to eat through the monitor Janice. :)

Food is a guy magnet...
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Message 1217862 - Posted: 13 Apr 2012, 23:41:48 UTC

good starting point. I have some old bread flour to use up, and then I am going to see about grinding my own grains.
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Message 1217871 - Posted: 13 Apr 2012, 23:53:56 UTC - in response to Message 1217846.


Nom nom nom :)
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Message 1217879 - Posted: 14 Apr 2012, 0:10:29 UTC

Can you get dark flour in the US ?

I should post a recipe of dark bread one time.

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Message 1217890 - Posted: 14 Apr 2012, 0:38:29 UTC

Going to start grinding my own grain. I will be able to get any color that comes
out of the grinder.

I would LOVE a good pumpernikel recipe.
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Message 1218124 - Posted: 14 Apr 2012, 6:54:17 UTC

Please Mike
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Message 1218134 - Posted: 14 Apr 2012, 7:03:21 UTC

Here is a pumpernickel rye recipe......
It calls for rye flour...perhaps that is what you mean when you say dark flour.

My best memories of a true pumpernickel rye are from my childhood.

My grandfather came to the country with grandmama directly from Germany, and as such, sought out what they could find as comfort.
One of them for my grandpapa was pumpernickel rye, slathered in lard mixed with bacon bits and grease, heavily salted.
The pumpernickel he used to get from a bakery in Sheboygan, Wisconsin, many miles away. He would make a trip there once a month or two, stock up, and put the rest in the freezer.

It had this wonderful chewy crust....
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Message 1218155 - Posted: 14 Apr 2012, 7:56:37 UTC
Last modified: 14 Apr 2012, 7:58:59 UTC

As it's bread making day then here's my loaf.



Still too warm to slice.

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Message 1218198 - Posted: 14 Apr 2012, 11:07:09 UTC

Pumpernickel recipe

3 cup wheat grist
3 cup rye grain
1 1/2 cup sunflower seed
3/4 cup linseed
4 cup rye flour
1/2 cup silver beet
4 1/4 cup malt beer
2 pck dry yeast
1 tablespoon salt

enter into a greased and floured loaf pan and 2.75 hours at 266°F in a convection oven bake.

Then cover with foil and stand 2 more hours in the oven can be turned off.


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Message 1218207 - Posted: 14 Apr 2012, 11:59:06 UTC - in response to Message 1218198.

looks really interesting mike..
but I think I require some translation.

wheat grist.. um.. wheat berries?
silver beet.. no clue..
malt beer.. is that malt liquor or something like a guiness or..?

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Message 1218221 - Posted: 14 Apr 2012, 12:57:14 UTC - in response to Message 1218207.

looks really interesting mike..
but I think I require some translation.

wheat grist.. um.. wheat berries?
silver beet.. no clue..
malt beer.. is that malt liquor or something like a guiness or..?

silverbeet = chard
wheat grist = Whole Wheat flour(My guess)
malt beer = malta(unfermented beer)
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Message 1218257 - Posted: 14 Apr 2012, 15:04:35 UTC
Last modified: 14 Apr 2012, 15:04:48 UTC

wheat grist is kind of flour but very dark type 1700 here in germany.
Normal flour is type 405.

The rest of Vics translations is correct.
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Message 1219881 - Posted: 18 Apr 2012, 11:51:42 UTC

Simple mushroom risotto

Serves 2-3

You need:
2 tbsp oil (or butter)
2-3 shallots - finely chopped
500 g mushrooms - sliced
200 g risotto rice
250 ml simple white wine
150-200 g (single) cream
250 ml water
750 ml (chicken) stock
50 g parmesan/pecorino - grated
1 bunch flatleaf parsley -chopped

A wok, especially the non-stick type, works very well for risottos. Else a very large pan or large pot.

Add oil/butter to pan at medium heat.
Add shallots and fry until almost transparent.
Add mushrooms and fry until starting to get soft.
Add rice and fry until grains are coated with oil and slightly transparent.
Add wine and stir well then add cream and water. Stir.
Bring to the boil and let simmer.
As the liquid gets soaked up and evaporates keep adding stock in small amounts. Don't allow to boil dry.
The risotto is done, when (most of) the liquid has been soaked up. [or you run out of patience] It should be creamy but not souplike.
Add parmesan and parsley and serve.

Enjoy!
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Message 1223395 - Posted: 26 Apr 2012, 1:25:31 UTC
Last modified: 26 Apr 2012, 1:25:52 UTC

that rissoto sounds wonderful, except me and mushrooms do not get along..


English Muffin attempt #1
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Message 1223522 - Posted: 26 Apr 2012, 9:44:18 UTC

I just came back from Finale Ligure with a lot of pesto and cooking my pasta to "al dente" grade, ready for pesto.
Tullio
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Message 1223532 - Posted: 26 Apr 2012, 10:53:31 UTC - in response to Message 1223395.

Looks lip smacking good Janice. :D
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Message 1231066 - Posted: 12 May 2012, 16:54:43 UTC

Ahoy, shipmates!

Apparently a celebration time: “Sandwich celebrates 250th anniversary of the sandwich”, http://www.bbc.co.uk/news/uk-england-kent-18010424.

As a 92.8% unrelated aside, was viewing one cocktail recipe: http://www.bbc.co.uk/cult/hitchhikers/guide/alcohol.shtml. Gather am able to find some ingredients—like an olive—but others are harder to come by. Anybody has an idea where one might get some Qualactin Hypermint extract and a small amount of Zamphuor?

Regards

PK

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Message 1231143 - Posted: 12 May 2012, 19:26:33 UTC

Just finished makking some of this..... It's best eaten fresh as it doesn't last as long as normal bread.

Irish Soda Bread
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Message 1231172 - Posted: 12 May 2012, 20:12:52 UTC - in response to Message 1231066.

Gather am able to find some ingredients— like an olive — but others are harder to come by. Anybody has an idea where one might get some Qualactin Hypermint extract and a small amount of Zamphuor?

Ahhh, der Pangalaktische Donnergurgler, lecker! ;-)

Gruß,
Gundolf

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Message 1234317 - Posted: 21 May 2012, 1:26:45 UTC

I'm looking forward to Nicks smoothie recipe(s). He may just encourage me to go buy some plain yogurt, and fruits.
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