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


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Message 1331939 - Posted: 27 Jan 2013, 9:49:47 UTC

The turkey carcass I've had in my freezer since Thanksgiving, along with a frozen chicken carcass sitting next to it, sent out their siren calls to me this evening. Onions in the pantry, leeks, carrots and celery in the fridge, a few herbs in my garden that did not succumb to our mild California winter, all made for a perfect storm of... stock!

Now I ask you, my fellow cooks, is there any other food with such glorious potential?

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Message 1331940 - Posted: 27 Jan 2013, 9:55:14 UTC

Not a lot really.

For a bit more flavour I sling in either a bit of ham bone, or some smoky bacon. The art is to put in just enough to get a "lift" to the flavour without dominating it.
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Message 1332060 - Posted: 27 Jan 2013, 19:23:39 UTC - in response to Message 1331940.

Not a lot really.

For a bit more flavour I sling in either a bit of ham bone, or some smoky bacon. The art is to put in just enough to get a "lift" to the flavour without dominating it.


I use left over cheese rinds from wedges of Parmigiano Reggiano cheese. The rind is not tasty eating, but it really adds depth to soup stocks. Don't add more than one or two to a pot though. More will make the cheese flavor too strong. After the stock is done, just lift the rinds out and throw them away. They soften, but they don't melt.

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Message 1332068 - Posted: 27 Jan 2013, 19:36:51 UTC - in response to Message 1332060.

Not a lot really.

For a bit more flavour I sling in either a bit of ham bone, or some smoky bacon. The art is to put in just enough to get a "lift" to the flavour without dominating it.


I use left over cheese rinds from wedges of Parmigiano Reggiano cheese. The rind is not tasty eating, but it really adds depth to soup stocks. Don't add more than one or two to a pot though. More will make the cheese flavor too strong. After the stock is done, just lift the rinds out and throw them away. They soften, but they don't melt.

I like Cheese, nice good Cheddar, mild is ok raw, sharp is hard to eat raw.
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Message 1332283 - Posted: 28 Jan 2013, 18:09:03 UTC - in response to Message 1332060.

Not a lot really.

For a bit more flavour I sling in either a bit of ham bone, or some smoky bacon. The art is to put in just enough to get a "lift" to the flavour without dominating it.


I use left over cheese rinds from wedges of Parmigiano Reggiano cheese. The rind is not tasty eating, but it really adds depth to soup stocks. Don't add more than one or two to a pot though. More will make the cheese flavor too strong. After the stock is done, just lift the rinds out and throw them away. They soften, but they don't melt.


Hmm, must try that next time I've reached the end of a lump.
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Message 1333423 - Posted: 1 Feb 2013, 5:38:51 UTC - in response to Message 1332283.

Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix.
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Message 1333424 - Posted: 1 Feb 2013, 5:52:27 UTC - in response to Message 1333423.

Tomato in a stock would be unusual.


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Message 1333427 - Posted: 1 Feb 2013, 6:03:13 UTC

I always add it Janice. Might be the German in me.
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Message 1333455 - Posted: 1 Feb 2013, 7:00:58 UTC - in response to Message 1333423.

Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix.


Cucumbers in chicken stock? That is not typical!

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Message 1333459 - Posted: 1 Feb 2013, 7:13:43 UTC - in response to Message 1333455.

Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix.


Cucumbers in chicken stock? That is not typical!

Nor are tomatoes for that matter.
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Message 1333567 - Posted: 1 Feb 2013, 16:12:10 UTC

I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste.

Simple is good. Ultimately spice is the variety of life ;)
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Message 1333591 - Posted: 1 Feb 2013, 17:17:40 UTC - in response to Message 1333567.

I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste.

Simple is good. Ultimately spice is the variety of life ;)


Yes, but you and I come from the same culture. What is "basic" to us may be quite unusual to another.

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Message 1333606 - Posted: 1 Feb 2013, 17:34:50 UTC - in response to Message 1333591.

I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste.

Simple is good. Ultimately spice is the variety of life ;)


Yes, but you and I come from the same culture. What is "basic" to us may be quite unusual to another.

Too true, but then there are quite a few other cultures on this ball of dirt We call home.
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Message 1359162 - Posted: 21 Apr 2013, 3:35:01 UTC
Last modified: 21 Apr 2013, 3:35:37 UTC

Ok I found the thread and I have a recipe for it that I found, don't know if anyone here has this or not, but here it is:

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Message 1366630 - Posted: 11 May 2013, 3:57:11 UTC
Last modified: 11 May 2013, 3:58:49 UTC

How soon before this appears on the vegetarian menu in an upscale restaurant near you soon, for 10's of $ or £ or ₠. The cost is in the article

Carrot & Coriander Falafels (deleted)

Ingredients: 3tbsp vegetable oil, 1 onion, 1 can chickpeas, shake of cumin, 1 carrot, parsley, coriander, 1tbsp flour

1. Peel and finely chop onion; grate carrot. Fry in tablespoon of oil over low heat till softened.

2. Tip into mixing bowl with chickpeas; add chopped parsley, coriander and cumin.

3. Mash till chickpeas have broken down. Oil from carrots and onion will help, but you may need more.

4. Mould into golf ball shapes with floured hands. Fry with a little more oil till golden brown and slightly crispy on the outside


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Message 1366636 - Posted: 11 May 2013, 4:08:11 UTC

Brussels sprouts with garlic powder, My Brother used to prepare them like that, made the sprouts take very good, of course I don't remember how much He used, so I'd say I'd have to experiment. Nope I can't ask Him.
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Message 1366653 - Posted: 11 May 2013, 6:08:55 UTC

Of course, recently I got some chicken, thighs and drumsticks, their in the freezer, as I have a large serrated knife, but no cutting board, oopsie! So I separated the 4 or 5 sets with some too small freezer bags(that had been left unused within the box since I bought the box of bags years ago, in late 2003) within the original packaging so that they won't freeze into one solid mass hopefully.
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Message 1366655 - Posted: 11 May 2013, 6:16:39 UTC - in response to Message 1366636.

Brussels sprouts with garlic powder, My Brother used to prepare them like that, made the sprouts take very good, of course I don't remember how much He used, so I'd say I'd have to experiment. Nope I can't ask Him.




Over the last two years I have become a Brussels sprouts convert. I never used to like them, but I think that is only because my mother cooked them to death.

Then, a few years ago, Brussels sprouts became "trendy" in restaurants and in the cooking magazines that I love to read. Chefs started experimenting with them, even shaving them into thin ribbons, which was all the rage a year or so ago. I kept reading recipe after recipe for Brussels sprouts until I succumbed to temptation, bought some sprouts and decided to cook them differently than somebody of my mother's generation would cook them. Now Eric and I love them!!! They are often our vegetable of choice. They go very well with fish.

I most often prepare them simply, like this:

1. Clean, trim and cut sprouts in half length-wise

2. Put a thin film of salted water with a good splash of olive oil and a few grinds of black pepper in a frying pan that has a tight fitting lid (Vic, you could add garlic powder or garlic salt here, to taste.)

3. Place the sprouts cut side down and cover the pan

4. Bring water to a boil and let the sprouts cook for a minute or two with the lid on - this basically flash steams them

5. Remove the lid, up the heat if not on max & boil off the water - the olive oil will remain

6. Let the sprouts caramelize in the oil on the cut side

Cooked this way, the sprouts will taste both sweet and nutty. Sometimes I serve them with a squeeze of fresh lemon juice for contrast.

Note: If you have a crappy electric stove and warped frying pans like I do, the sprouts will brown unevenly and you will have to remove the fast-cooking ones to a bowl first, using kitchen tongs. Once the browned ones are out of the pan, move the slower cooking ones to the hot spots in your pan to finish cooking.

I can honestly say that I have gone from absolutely hating to absolutely loving Brussels sprouts!

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Message 1366659 - Posted: 11 May 2013, 6:39:57 UTC - in response to Message 1366655.
Last modified: 11 May 2013, 6:43:15 UTC

I have a gas range and a nonstick 5qt saute pan w/a vented glass lid, tongs I don't have anymore, but I have something almost as good, if not better, a stainless steel slotted serving spoon, somewhere that is, I also use a stainless steel spatula carefully in My saute pan, sometimes food sticks and nonstick plastic spatulas are for the birds, but then I cook My eggs and sausage on high heat(full) and the pan takes it too.

Oh and I don't use cooking oil, too much splatter. Jim never cut the brussels sprouts, He did wash them, but I'll have to do some research and currently I don't have any brussels sprouts.
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