The food thread - Page 132

Lavcat · 1st October 2012, 08:06 PM

I researched Mole recipes last fall but gave up when I learned the preparation took days, and the ingedients were said to be hard to find (hard to find in Mexico, that is). However I found an easy Mexican recipe for almond chicken and added one of the Lindt Chili Bars to it. Very good indeed.

But now if you will excuse me I have to return to the preparation of my Chicken Mechoui for dinner tonight.

Wavebourn · 1st October 2012, 08:43 PM

Cookies for tea break, in simple 12 steps.

1. Melt 1/2 cup of butter
2. Add 1/2 cup of brown sugar
3. Add 1 cup of almond flour
4. Add 1 cup of non-bleached flour
5. Add 1/2 cup of semolina
6. Add 2 eggs
7. Ad 2 tea spoons of Amaretto liqueur
8. Mix thoroughly
9. Roll balls of walnut size
10. Place them about 1" apart on baking sheet
11. Bake 10-12 minutes in 400F oven
12. Enjoy!

popilin · 1st October 2012, 11:42 PM

Sounds delicious, pity that neither I nor my oven know that what is 400F

Cal Weldon · 2nd October 2012, 01:00 AM

400°F is usually about 4/5 the way the way there, no matter what your home oven.

Cheers.

popilin · 2nd October 2012, 03:22 AM

4/5 has more sense for me than 400F, my oven just says Min-Med-Max, its older than me but still works !
Thanks Cal

regiregi22 · 2nd October 2012, 06:27 AM

Today I'm gonna make Pad thai, any experiences or recommendations?

Pad Thai - Wikipedia, the free encyclopedia

SY · 2nd October 2012, 09:21 AM

You will find no two Pad Thai dishes to be the same, it's a rather generic thing. I like to use tamarind and lime juice for the sour and palm sugar for the sweet. Use very fresh cold bean sprouts at the very end; they aren't cooked in order to give a texture and temperature contrast. Crushed roasted peanuts, NOT peanut butter! I found a vegetarian Worcestershire sauce (Bulldog) that substitutes for the fish sauce. Thai bird chiles perk things a bit, and a squirt or two of Sriracha during the stir frying gives a nice color.

scott wurcer · 02:16 PM

Quote:

Originally Posted by Lavcat

I researched Mole recipes last fall but gave up when I learned the preparation took days, and the ingedients were said to be hard to find (hard to find in Mexico, that is). However I found an easy Mexican recipe for almond chicken and added one of the Lindt Chili Bars to it. Very good indeed.

But now if you will excuse me I have to return to the preparation of my Chicken Mechoui for dinner tonight.

I managed Diana Kennedy's recipe 30yr. ago, but we have (had) a small Mexican community with a good shop. She does mention that it takes a village to make one. I did the whole turkey thing, lots of work.

Her first book is essential, though my Texan friends think "that's not Mexican food".

Cal Weldon · 2nd October 2012, 02:53 PM

Quote:

Originally Posted by SY

Crushed roasted peanuts

Put your peanuts in a plastic bag and use a rolling pin.

SY · 2nd October 2012, 03:04 PM

That works. I use a crab mallet or the flat side of my cleaver.

1st October 2012, 08:43 PM	#1312
Wavebourn diyAudio Member Join Date: Sep 2006 Location: Pleasant Hill, CA	Cookies for tea break, in simple 12 steps. 1. Melt 1/2 cup of butter 2. Add 1/2 cup of brown sugar 3. Add 1 cup of almond flour 4. Add 1 cup of non-bleached flour 5. Add 1/2 cup of semolina 6. Add 2 eggs 7. Ad 2 tea spoons of Amaretto liqueur 8. Mix thoroughly 9. Roll balls of walnut size 10. Place them about 1" apart on baking sheet 11. Bake 10-12 minutes in 400F oven 12. Enjoy! __________________ If I disappear suddenly, that means I finally created a time machine and pushed wrong button that brought me to Stalin's Russia. In any experiment any result is the result. Even if it is negative.

1st October 2012, 11:42 PM	#1313
popilin diyAudio Member Join Date: Oct 2010 Location: Traslasierra	Sounds delicious, pity that neither I nor my oven know that what is 400F __________________ I do not suffer from insanity, I enjoy every minute of it. -Edgar Allan Poe I hate idiots, that's why my house has no mirrors. -Just me ?

2nd October 2012, 01:00 AM	#1314
Cal Weldon Speakerholic diyAudio Moderator Join Date: Jan 2004 Location: British Columbia	400°F is usually about 4/5 the way the way there, no matter what your home oven. Cheers. __________________ Next stop: Margaritaville Some of Cal's stuff \| Cal Weldon Consulting

2nd October 2012, 03:22 AM	#1315
popilin diyAudio Member Join Date: Oct 2010 Location: Traslasierra	4/5 has more sense for me than 400F, my oven just says Min-Med-Max, its older than me but still works ! Thanks Cal __________________ I do not suffer from insanity, I enjoy every minute of it. -Edgar Allan Poe I hate idiots, that's why my house has no mirrors. -Just me ?

2nd October 2012, 06:27 AM	#1316
regiregi22 diyAudio Member Join Date: May 2009 Location: Madrid (Spain)	Today I'm gonna make Pad thai, any experiences or recommendations? Pad Thai - Wikipedia, the free encyclopedia __________________ diyAudio, doing it as big as you can, JUST BECAUSE WE CAN!


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1st October 2012, 08:06 PM	#1311
Lavcat diyAudio Member Join Date: Dec 2009 Location: New Jersey USA	I researched Mole recipes last fall but gave up when I learned the preparation took days, and the ingedients were said to be hard to find (hard to find in Mexico, that is). However I found an easy Mexican recipe for almond chicken and added one of the Lindt Chili Bars to it. Very good indeed. But now if you will excuse me I have to return to the preparation of my Chicken Mechoui for dinner tonight.

2nd October 2012, 09:21 AM	#1317
SY diyAudio Moderator Join Date: Oct 2002 Location: Chicagoland Blog Entries: 1	You will find no two Pad Thai dishes to be the same, it's a rather generic thing. I like to use tamarind and lime juice for the sour and palm sugar for the sweet. Use very fresh cold bean sprouts at the very end; they aren't cooked in order to give a texture and temperature contrast. Crushed roasted peanuts, NOT peanut butter! I found a vegetarian Worcestershire sauce (Bulldog) that substitutes for the fish sauce. Thai bird chiles perk things a bit, and a squirt or two of Sriracha during the stir frying gives a nice color. __________________ If there's a sucker born every minute, where do the rest of them come from?

2nd October 2012, 03:04 PM	#1320
SY diyAudio Moderator Join Date: Oct 2002 Location: Chicagoland Blog Entries: 1	That works. I use a crab mallet or the flat side of my cleaver. __________________ If there's a sucker born every minute, where do the rest of them come from?

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