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Homeowner Forum / Rural Living / October 2008Terri - recipes
Saw this site and thought you might be interested: http://www.allotment.org.uk/recipe/ "FarmI" <ask@itshall be given> wrote in news:48e472a9$0$22585$5a62ac22@per- qv1-newsreader-01.iinet.net.au: > Saw this site and thought you might be interested: > http://www.allotment.org.uk/recipe/ There are some very unusual and interesting recipes here. That grape and port conserve has to be tried! Thanks Fran, this is a good site. > "FarmI" <ask@itshall be given> wrote in news:48e472a9$0$22585$5a62ac22@per- > qv1-newsreader-01.iinet.net.au: [quoted text clipped - 6 lines] > > Thanks Fran, this is a good site. Right now I'm looking for a recipe for sweet and sour hot peppers. In the deli section, the local supermarkets (Safeway and Freddie Krogers) have started stocking a little round red pepper that has been canned in a sweet and sour sauce. They are delicious! I would eat gallons of them, if they were not so expensive. They are just a little hot, and taste great. I did 7 quarts of gardineria last week. I'm going to pull out the pressure canner and do 7 quarts of stir fry this weekend, using up a lot of fresh vegetables.  SignatureFor email, replace firstnamelastinitial with my first name and last initial. > Right now I'm looking for a recipe for sweet and sour hot peppers. In > the deli section, the local supermarkets (Safeway and Freddie Krogers) > have started stocking a little round red pepper that has been canned in > a sweet and sour sauce. They are delicious! I would eat gallons of > them, if they were not so expensive. They are just a little hot, and > taste great. There is a rec.food.preserving group out there that had some really good recipes at one time. It's been ages since I've been there though. You may try some of these links: http://www.opensourcefood.com/people/Sylvia/recipes/sweet-and-sour-peppers- in-preserve http://homecooking.about.com/library/weekly/aa082498.htm > I did 7 quarts of gardineria last week. I did some of that too for my husband this year as he loves the stuff. I'm going to pull out the > pressure canner and do 7 quarts of stir fry this weekend, using up a lot > of fresh vegetables. I've found a local guy who wants to buy my surplus grapes and pumpkins to sell at his fruit stand. Saved by the locals! I'll put up some pears this weekend and call it pretty much done for the year. > > I did 7 quarts of gardineria last week. > I did some of that too for my husband this year as he loves the stuff. > I'm going to pull out the > > pressure canner and do 7 quarts of stir fry this weekend, using up a lot > > of fresh vegetables. > I've found a local guy who wants to buy my surplus grapes and pumpkins > to sell at his fruit stand. > Saved by the locals! > I'll put up some pears this weekend and call it pretty much done > for the year. Sadly, it's the opening day of deer season, and I don't have any room in my freezer. I ended up pressure canning 14 quarts of chicken stir fry base. I seasoned it pretty mildly, so I can turn it into sweet and sour, teriyaki, Szechwan, or whatever. One quart is just about right to top two cups (uncooked) of brown rice. I'm taking a break right now while the canner cooks. I'm processing an hour and a half at 10 lbs. Maybe I'll go shoot a deer anyway. Canning is the absolute best way to preserve venison, albeit time consuming. Maybe I could borrow a second canner to speed up the process. I really want the freezer space for geese, and maybe a turkey or two. I have a friend who once canned a whole tuna - over 200 lbs. of fish. He rigged up an old hospital autoclave as a canner and ran 100 pints at a time. It still took him a whole weekend. SignatureFor email, replace firstnamelastinitial with my first name and last initial. > >> I've found a local guy who wants to buy my surplus grapes and pumpkins >> to sell at his fruit stand. I sold him 11 pounds of seedless white for $8.00, and he wants my extra pumpkins in a week or so. The best thing is that I've gotten some networking going for future wholesale produce next year. > Sadly, it's the opening day of deer season, and I don't have any room in > my freezer. I ended up pressure canning 14 quarts of chicken stir fry > base. I seasoned it pretty mildly, so I can turn it into sweet and > sour, teriyaki, Szechwan, or whatever. What all do you put in it? It sounds like something I'd like to try. One quart is just about right to > top two cups (uncooked) of brown rice. I'm taking a break right now > while the canner cooks. I'm processing an hour and a half at 10 lbs. I'm letting the water bath do it's thing right now, too. These pears I have are the oddest looking things, maybe you or someone knows what kind they are. They're extremely bumpy on the skins. > Maybe I'll go shoot a deer anyway. Canning is the absolute best way to > preserve venison, albeit time consuming. Maybe I could borrow a second > canner to speed up the process. There ya go! I wish I knew someone with a bigger one than mine or had a second one myself. I really want the freezer space for > geese, and maybe a turkey or two. > > I have a friend who once canned a whole tuna - over 200 lbs. of fish. > He rigged up an old hospital autoclave as a canner and ran 100 pints at > a time. It still took him a whole weekend. I'm impressed! The storm and wind has begun to blow down walnuts so I've been collecting them to let them dry. > > > >> I've found a local guy who wants to buy my surplus grapes and pumpkins [quoted text clipped - 3 lines] > The best thing is that I've gotten some networking going for future > wholesale produce next year. See if you can get the seeds back. :) > > Sadly, it's the opening day of deer season, and I don't have any room in > > my freezer. I ended up pressure canning 14 quarts of chicken stir fry > > base. I seasoned it pretty mildly, so I can turn it into sweet and > > sour, teriyaki, Szechwan, or whatever. > What all do you put in it? It sounds like something I'd like to try. Ah, stir-fry is oriental stew. You put what you have in it. I have an electric wok, so I start chicken or pork chunks mixed with a couple big yellow onions, chopped. In an 8 quart kettle I start the veggies - mushrooms, peppers, carrots, beans, peas, cauliflower, broccoli, zucchini, corn, celery, whatever. Season to taste. I use a variety of Chinese 5-spice, teriyaki, tamari, honey, rice vinegar, hot sauce, liquid smoke, seasoned salt, whatever. I go light on the seasoning to leave options when I uncork it. Reserve enough space in the pot for the meat and onions. After the vegetables are hot and the meat is cooked, mix it together. Add bouillon or stock to make enough liquid to cover. Adjust seasoning and process quarts 1.5 hours at 10 lbs. Your tastes may vary. I don't like the combination of garlic and onions, so I use either one or the other, but not both at once. This makes a stir-fry base. For sweet and sour, add plum jam. For Thai on noodles, add peanut butter etc. > One quart is just about right to > > top two cups (uncooked) of brown rice. I'm taking a break right now [quoted text clipped - 3 lines] > knows what kind they are. > They're extremely bumpy on the skins. As long as they taste OK. > > Maybe I'll go shoot a deer anyway. Canning is the absolute best way to > > preserve venison, albeit time consuming. Maybe I could borrow a second > > canner to speed up the process. > There ya go! I wish I knew someone with a bigger one than mine or had > a second one myself. Just about everyone I know has a pressure canner, so it's not hard to borrow a new one. What astonishes me is the number of old mason jars on the market. Goodwill has an "as is" store in Roseburg. Last spring I bought 4 dozen wide mouth quarts with rings for $1 a dozen. I guess in March nobody thinks of canning. > The storm and wind has begun to blow down walnuts so I've been collecting > them to let them dry. I laugh at my mother. She and my father planted four walnut trees when they bought the farm in 1961. They thought that when they were old, they could sit around and pick walnuts for pin money. As it turned out, they didn't need the money, but they sure got walnuts! Last year, Mom sold bushels, and what she couldn't sell, she gave away. I think she cracked about 20 lbs. of walnut meats for the church bazaar, and my sister did about 50 lbs. for her school fund raiser. It was a bumper year. SignatureFor email, replace firstnamelastinitial with my first name and last initial. "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message > Ah, stir-fry is oriental stew. Huh???? "Stew" is absolutely THE very last thing a stir fry could be described as being. Stir fry is cooked fast and served immediately. The trick is to put the ingredients in so they are all done at the same time and can be served straight away. The idea of stir fry is that the meat is just done but the vegetable retain their crispness. Stew it and it ain't 'stir fry'. http://en.wikipedia.org/wiki/Stir_frying In article <48e9c203$0$22542$5a62ac22@per-qv1-newsreader- 01.iinet.net.au>, ask@itshall (FarmI) says... > "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message > [quoted text clipped - 8 lines] > but the vegetable retain their crispness. Stew it and it ain't 'stir fry'. > http://en.wikipedia.org/wiki/Stir_frying Here's a clue for you, Fran. After an hour and a half at 10 PSI, there's no al dente left. SignatureFor email, replace firstnamelastinitial with my first name and last initial. "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message > 01.iinet.net.au>, ask@itshall (FarmI) says... >> "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message [quoted text clipped - 13 lines] > Here's a clue for you, Fran. After an hour and a half at 10 PSI, > there's no al dente left. No there wouldn't be. I've just gone back to your post prior to the one I responded to and I note you say it is a "stir fry base" and you use a quart of it for 2 cups of rice. Its an odd sauce recipe for an Asian dish but I think it's even odder to use a quart of it to 2 cups of rice. The stir fry would be swimming in the sauce. In article <48eb01c5$0$22574$5a62ac22@per-qv1-newsreader- 01.iinet.net.au>, ask@itshall (FarmI) says... > "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message > > 01.iinet.net.au>, ask@itshall (FarmI) says... [quoted text clipped - 22 lines] > to use a quart of it to 2 cups of rice. The stir fry would be swimming in > the sauce. There's not that much liquid. You have to add stock or water to get enough liquid to cover in the jars. As for the recipe, it tastes fine, and is a good place to put a few bushels of left over vegetables. I also canned gardineria this year. I'm not keeping hogs right now, so feeding it to people is my only option. SignatureFor email, replace firstnamelastinitial with my first name and last initial. "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message > 01.iinet.net.au>, ask@itshall (FarmI) says... >> "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message [quoted text clipped - 36 lines] > As for the recipe, it tastes fine, and is a good place to put a few > bushels of left over vegetables. Larry but I still can't get my head around this at all. I'm sure it does taste fine (or even great) but I still want to figure out what you actually do with this stuff as so far none of what you've written makes any sense to me. I do a fair amount of Asian cooking - Indian, Indonesian, Thai, Chinese and since we visited Vietnam, I've been exploring that cuisine too - that covers most of the cooking of Asia. I don't do Japanese cooking at all but have eaten it as regularly as living rurally allows. Stir fry could never be described as an Asian stew, but if you talk about a stir fry base, then something else comes to mind and that is the liquid that is added at some stage to the stir fry to either aid cooking or to moisten the ingredients. This is a small amount of liquid and evaporates off in the cooking leaving a small amount of moisture in the finished stir fry. Nothing like a quart would ever be used in a stir fry. Add to all that a mention of 'brown rice' and how you use a quart for 2 cups of brown rice and I'm even more confused. For a start brown rice is not common in most Asian cooking and certainly not in stir fry. The accompanyment to stir fry is white boiled rice. Also the recipe you give for your 'base' is all European type vegetables. It sounds like a base I might use in a tradional stew, but certainly nothing Asian. Thos flavours would be too confusing for Asian food where the emphasis in stir fry is freshness of ingredients, distinct flavours and quickly cooked. What exactly do you do with this long cooked mix of stew base? How do you use it with brown rice and why so much liquid to those 2 cups of brown rice? > "Larry Caldwell" <firstnamelastinitial@peaksky.com> wrote in message >> 01.iinet.net.au>, ask@itshall (FarmI) says... [quoted text clipped - 67 lines] > use it with brown rice and why so much liquid to those 2 cups of brown > rice? Admittedly I haven't read all the thread, and what's been described isn't stir fry as I think of it. But, a quart of liquid would be the right amount to cook two cups of brown rice. [....] > Admittedly I haven't read all the thread, and what's been described isn't > stir fry as I think of it. But, a quart of liquid would be the right > amount to cook two cups of brown rice. Ann, later when you've got the time to make the contribution I'd enjoy reading about your definition of stir fry. do you have a wok? I've learned how using a wok is important in order to retain the crispiness of the vegetables. something about the bowl shaped design allowing the natural moistures to collect at the bottom providing the steaming of the vegetables. all of my attempts at stir fry in a flat bottom frying pan produced something less than the desired outcome. > [....] >> [quoted text clipped - 10 lines] > the steaming of the vegetables. all of my attempts at stir fry in a flat > bottom frying pan produced something less than the desired outcome. I've never done a genuine stir fry; don't have a wok. > > [....] > >> > >> Admittedly I haven't read all the thread, [....] > > Ann, later when you've got the time to make the contribution I'd enjoy > > reading about your definition of stir fry. [....] > I've never done a genuine stir fry; don't have a wok. then no stir fry story from you. >> [....] >>> Admittedly I haven't read all the thread, and what's been described [quoted text clipped - 10 lines] > > I've never done a genuine stir fry; don't have a wok. Before we begin cooking - a toast to guests with several rounds of Moutai! To those left standing, lets begin.. Lu Yan Ping taught me how to cook in a wok - *very* *very* high heat - a dab of oil to seal in the moisture of the vegetables - rapid stirring followed by short durations of covered cooking - toss in a few tablespoons of water to make steam then cover - never, never overcook - food moves out & back - sauce is made ahead of time of terrikai, vinegar, sugar & salt stirred in near the end - lots of activity - not a style for someone making...stew. After Yan Ping scorched the enamel on my stove top I decided future "real" stir fry cooking would be done outside on my turkey frier... Food prepared this way is phenomonal! To me its especially interesting to see leafy vegetables like bok choy cooked this way. At the table generous dashes of pepper sauce and a nice rice wine... mmmm wow - 11:30pm and now I'm getting hungry!!! > [....] >> [quoted text clipped - 11 lines] > all of my attempts at stir fry in a flat bottom frying pan > produced something less than the desired outcome. I've got a wok and it works fantastic for stir fry. By far the best feature about it is a small grate that attaches to the edge inside. It really helps to put vegetables there that need to be removed from the cooking process so as not to overcook. The goal is crispy yet not raw. "Al dente" if you prefer, or "tender crisp". There's a definate difference in the doneness/overdoneness in the end result using a flat bottom pan vs a wok. The wok's shape also means one can use less oil. > > [....] > >> [quoted text clipped - 22 lines] > in the end result using a flat bottom pan vs a wok. > The wok's shape also means one can use less oil. Terri, you used what I believe to be the key word "overcook" the southern style of cooking vegetables is to boil them until they turn to mush, cook all the vitamins out of them and most of the natural taste. then toss in some nasty pork meat and boil it some more. when I was traveling all over america I discovered the vastly superior northern style of cooking vegetables. sautéed or steamed quickly at a high temperature was their closely guarded secret for the preparation of the most delicious and tasty vegetables I'd ever experienced. I captured many different recipes, learned how olive oil was the idea choice for high temperature sautéing and returned home with the knowledge allowing me to cook vegetables in such a way as to provoke people into saying, "how did you cook this, it taste great." all cooks love hearing those words, "tasted great" and the words "got anymore?" my discovery of the wok was much like having the correct size wrench instead of a pair of pliers. the correct tool for the job always produces a better result. with your gardening and your wok I know how it is your family enjoys fresh delicious vegetables with each retaining its own unique taste and flavor after cooking to the state of perfection known as "tender crisp". we are truly blessed... "Jim" <jim@bellsouth.net> wrote in message > learned how olive oil was the idea choice for high temperature > sautéing I prefer peanut oil. Can be heated to a high temperature without smoking and doesn't impart the olive oil taste. > "Jim" <jim@bellsouth.net> wrote in message > [quoted text clipped - 3 lines] > I prefer peanut oil. Can be heated to a high temperature without smoking > and doesn't impart the olive oil taste. Cooking oil, frying oil, and salad oil are 3 distinct items in our house. Canola oil works for things like muffins, pancakes, brownies, etc. Peanut oil works for most fried things -- hash browns for example. It or olive oil is great for sauteeing stuff and the choice depends on what's being cooked. Salad oil is usually peanut or olive but canola works in a pinch. Cakes and fine baked goods require butter. Pie crust needs some lard -- preferably leaf lard. Signature"It is inaccurate to say that I hate everything. I am strongly in favor of common sense, common honesty, and common decency. This makes me forever ineligible for public office." - H. L. Mencken [....] > >> learned how olive oil was the idea choice for high temperature > >> sautéing [....] > Cooking oil, frying oil, and salad oil are 3 distinct items in our house. > Canola oil works for things like muffins, pancakes, brownies, etc. [quoted text clipped - 5 lines] > Cakes and fine baked goods require butter. > Pie crust needs some lard -- preferably leaf lard. you have the wonderful ability to bring useful and valuable information to this ng. thank you. > Terri, you used what I believe to be the key word "overcook" > > the southern style of cooking vegetables is to boil them > until they turn to mush, cook all the vitamins out of them > and most of the natural taste. then toss in some nasty pork > meat and boil it some more. Actually, that's the way my step-mother cooked and she was (and still is) in Northern California. I have coined this acronym for whenever I speak of her cooking: "WWC" tm World's Worst Cook When I met my husband I thought he was just the sweetest guy in the world, always volunteering to cook meals! Little did I know that it was purely in self-defense. He's the one who taught me how to cook and I've surpassed him after almost 30 years of marriage and that's hard to do, as *he* learned from his Sicilian grandmother who was a fantastic cook, and his daughter went on to become an Italian Chef working here for many years: http://www.vivande.com/ (She taught me her perfect pie crust recipe this past June.) I captured many different recipes, > learned how olive oil was the idea choice for high temperature > sautéing and returned home with the knowledge allowing me to cook > vegetables in such a way as to provoke people into saying, "how > did you cook this, it taste great." all cooks love hearing those > words, "tasted great" and the words "got anymore?" It sure beats hearing the dog under the table licking his chops! :) > my discovery of the wok was much like having the correct size > wrench instead of a pair of pliers. the correct tool for the > job always produces a better result. The other aspect of wok cooking is in the timing. It's not enough to have it all prepared beforehand, one has to time what goes in first. > with your gardening and your wok I know how it is your family > enjoys fresh delicious vegetables with each retaining its own > unique taste and flavor after cooking to the state of perfection > known as "tender crisp". I can't even handle overcooked pasta. My step-mother, WWC, used to make spaghetti by putting the sauce IN with the pasta to cook it. Then again, she also used to send us to school with peanutbutter and mayonnaise sandwiches. With no refrigerated lunch box area, by the time we'd get to the sandwich the mayo would be all congealed and yellow and disgusting. To this day I cannot eat mayo, it's Miracle Whip or nothing. It's a flat wonder I didn't get food poisoning all the time as a kid. > > Terri, you used what I believe to be the key word "overcook" > > > > the southern style of cooking vegetables is to boil them > > until they turn to mush, cook all the vitamins out of them > > and most of the natural taste. then toss in some nasty pork > > meat and boil it some more. > Actually, that's the way my step-mother cooked and she was > (and still is) in Northern California. [quoted text clipped - 4 lines] > guy in the world, always volunteering to cook meals! > Little did I know that it was purely in self-defense. so your mother-in-law and your step-mother were both leaving something to be desired about their cooking? > He's the one who taught me how to cook and I've surpassed > him after almost 30 years of marriage and that's hard to do, [quoted text clipped - 3 lines] > http://www.vivande.com/ > (She taught me her perfect pie crust recipe this past June.) sharing the knowledge is what makes for a good leader. IMO [....] > > my discovery of the wok was much like having the correct size > > wrench instead of a pair of pliers. the correct tool for the > > job always produces a better result. > The other aspect of wok cooking is in the timing. It's not enough > to have it all prepared beforehand, one has to time what goes > in first. yep, like knowing the amount of cooking time each ingredient requires in order to arrive at that special state of "tender crisp". a kin to grilling beef for guest and dealing with the span of request from R to WD and all in-between while making it possible for all members of the party to receive their steak hot off the grill at the same time. > > with your gardening and your wok I know how it is your family > > enjoys fresh delicious vegetables with each retaining its own [quoted text clipped - 8 lines] > disgusting. To this day I cannot eat mayo, it's Miracle Whip or nothing. > It's a flat wonder I didn't get food poisoning all the time as a kid. bad step-mother! reject and return for additional training. <g> |
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