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


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Message 1201362 - Posted: 1 Mar 2012, 14:03:00 UTC - in response to Message 1201357.

No olive oil in the water?

Nor any Popeye or Bluto either. Seriously, I just don't have any and I wouldn't know how much to add in any case.


One table spoon is really all you need. Add it before the noodles. When you do add the noodles they will be coated lightly. Try it some time, it adds a good taste and texture.

When I get some I'll add some, it's been a long time since I bought any olive oil, like over a decade.
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Message 1201637 - Posted: 2 Mar 2012, 8:22:10 UTC
Last modified: 2 Mar 2012, 8:28:42 UTC

Olive oil makes a wonderful addition to stock French salad dressing too......
I pour a bit of Walmart....yes, Walmart Creamy French salad dressing into another bottle, add some olive oil, and sometimes a bit of vinegar....balsamic is great stuff. Shake it up and pour it on. Lettuce with some cottage cheese, what a wonderful salad.
The olive oil coats everything very nicely, and gives a wonderful mouth feel.

Yummy.
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Message 1201670 - Posted: 2 Mar 2012, 10:54:59 UTC

You should try Pesto from Genova.
Tullio
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Message 1201729 - Posted: 2 Mar 2012, 15:23:51 UTC - in response to Message 1201670.

You should try Pesto from Genova.
Tullio



NO! not from Genova, try some from Itri. Genova only makes great salami, focacce and farinata.

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Message 1201761 - Posted: 2 Mar 2012, 16:37:53 UTC

Well, my brother, a retired sea captain, and his Spanish wife live in Genova Pegli and make their own Pesto. I was remembering this.
Tullio
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Message 1201766 - Posted: 2 Mar 2012, 16:48:43 UTC - in response to Message 1201761.
Last modified: 2 Mar 2012, 16:49:33 UTC

Well, my brother, a retired sea captain, and his Spanish wife live in Genova Pegli and make their own Pesto. I was remembering this.
Tullio

Pulling your leg Tullio. Farinata is a chick pea foacce made with pesto sauce. It's on of the specialties of the Genova region. I was asked to create a housing development in a Tuscan style. So I had to visit Italy to research design and style. Food was on my personal list. Oh and do I need to add that I like certain Italian cars?

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Message 1201786 - Posted: 2 Mar 2012, 17:40:00 UTC

Ahhhh, spaghetti. A noodle by any other name would taste as sweet.
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Message 1201842 - Posted: 2 Mar 2012, 20:28:58 UTC - in response to Message 1201766.

Although I was born in Trieste I have worked in Genoa at the Elettronica San Giorgio (Elsag) on pattern recognition HW and SW. So I know both Genoa and Rapallo, where I slept, and also the Cinque Terre, especially Manarola. I like the focacce cooked in Camogli. One Easter Sunday I took a boat from Camogli to Punta Chiappa with my sons and had dinner in Punta Chiappa, then climbed the Mortella trail up to San Rocco where I had parked my car. I had just been left by my wife but I cared for my children.
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Message 1201853 - Posted: 2 Mar 2012, 21:22:24 UTC

Long Sufferin’ Marie is Italian and she swears by olive oil, cold pressed and virgin.
Thanks for the hint Vic.

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Message 1201860 - Posted: 2 Mar 2012, 21:45:46 UTC - in response to Message 1201853.

Long Sufferin’ Marie is Italian and she swears by olive oil, cold pressed and virgin.
Thanks for the hint Vic.

Oh there's nothing wrong with olive oil, My Mom liked using it too and She wasn't Italian, just a fantastic cook, Me I just don't have a need to use it too often anymore. And Yer welcome, I used Mom's pan after finally getting the metal out of the bottom as Mom liked to clean tough and hard to remove dirt in pans with SOS soap pads, which one is not supposed to use on a ceramic pan as they leave some metal behind, but some scrubbing with the green side of a newer scrubber sponge eventually removed that metal from the inside of the pan, plus some dishwashing soap and warm water didn't hurt either.


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Message 1201946 - Posted: 3 Mar 2012, 1:53:00 UTC - in response to Message 1201853.

Long Sufferin’ Marie is Italian and she swears by olive oil, cold pressed and virgin.
Thanks for the hint Vic.

LOL...'twas I that brought up the olive oil....
And no, I had not recently watched THAT movie scene.

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Message 1203094 - Posted: 6 Mar 2012, 19:59:51 UTC

Since it's Noon time here, Here's a link to a Beefalo sandwich recipe.
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Message 1203180 - Posted: 7 Mar 2012, 1:10:28 UTC - in response to Message 1189882.
Last modified: 7 Mar 2012, 1:10:50 UTC

Just a quick note!
Long Sufferin’ Marie would be very happy to know
if any one tries out one of her recipes, and of course
she would be happy to know how it turned out for you.


Pat and I liked the "Cold Weather Corned Beef and Cabbage" with turnips and carrots. It was Great.

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Message 1206762 - Posted: 16 Mar 2012, 23:53:12 UTC

Since tomorrow is St Patrick's day, I am making Corned Beef and Cabbage.
I make it the lazy way in a crockpot.

I always buy the cheapest I can find with the flavor pack. I put just enough water in it to cover the meat, add a Knorr Boullion cube and some bayleaves. Turn it on high for a 5 to 6 hours. Then I add carrots, potatoes and cabbsge and turn it on low overnight.

My office mates love it. So tomorrows fare is mainly for the family. And per a few requests, not many work on Saturday, I get to do it again on Sunday, for Mondays lunch.


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Message 1206769 - Posted: 17 Mar 2012, 0:12:01 UTC - in response to Message 1206762.

What a coincidence. My Dutch-Canadian wife is currently working on....

corned beef and cabbage for tomorrow. It appears to be a Dutch variant, since it includes both lager and cider in the recipe. fortunately, half bottles of each. Guess how I'm helping out?
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Message 1206790 - Posted: 17 Mar 2012, 1:03:30 UTC

Even though I like Corned Beef & Cabbage, I found the following, Oh and I am really part Irish, As My oldest known ancestor was born in 1770 in Wexford Ireland, it's on the south eastern coast.

http://www.europeancuisines.com/Why-We-Have-No-Corned-Beef-Recipes

Ask someone -- especially a North American -- who hasn't lived or visited here about what Irish food is like, and nine times out of ten, as they grope for answers, they'll mention corned beef and cabbage.

However, investigation shows that, while people here do sometimes eat corned beef and cabbage, they don't eat it all that much. Hardly any of them eat it for St. Patrick's Day. And it's absolutely not the Irish national dish.

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Message 1206812 - Posted: 17 Mar 2012, 2:01:13 UTC - in response to Message 1206790.

I suspect it is a North American thing. Both corned beef and cabbage were low cost foods that didn't need refrigeration, but would make it through a North American winter. As such they became staples for a lot of low income North American immigrants - including the Irish.
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Message 1206816 - Posted: 17 Mar 2012, 2:11:24 UTC - in response to Message 1206812.
Last modified: 17 Mar 2012, 2:11:37 UTC

I suspect it is a North American thing. Both corned beef and cabbage were low cost foods that didn't need refrigeration, but would make it through a North American winter. As such they became staples for a lot of low income North American immigrants - including the Irish.

And from what I read most beef was sold by the landlords to those in Canada or the US, My relatives came to the US in 1850, after being in Canada for I think 5-20 Years(a guess at this point), of course they did live in Ireland up to maybe 1830 or so, before 1690 though they lived in France, possibly in Alsace-Lorraine. Mom liked to cook a stew, which if I had the income, I'd cook it too, but I don't.
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Message 1206921 - Posted: 17 Mar 2012, 11:34:53 UTC

Kitties searching for taters.......the original low cost food.

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Message 1209846 - Posted: 24 Mar 2012, 23:21:38 UTC

Here's something I saw on TV, Strawberry Salsa, this isn't the one I saw on TV, but it might be close.


Ingredients

1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil

Directions

In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!

Prep Time: 10 Min Cook Time: 2 Hrs Ready In: 2 Hrs 10 Min

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