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General food and cooking chat [message #20543]

Sun, 13 September 2009 06:49

AJLR
Messages: 2566
Registered: September 2008
Location: England, UK

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Somewhere for those of us interested in such things to hang out. Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20599 is a reply to message #20543 ]

Sun, 13 September 2009 21:19

Black Bear
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Registered: September 2008
Location: Indianapolis, IN USA

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Mmmmm, general food....

So what shall we talk about? Smile

I'm on a barbecue kick at the moment, though I don't make it myself I am constantly on the prowl for new places to find and eat it. Do they do BBQ in the UK? Smoked meat, pulled or chopped, then drizzled with sauce?

(Sorry if I'm grossing out the vegetarians on the forum; I can stop and talk about pie instead if need be...)

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #20603 is a reply to message #20599 ]

Sun, 13 September 2009 22:31

Kathy_S
Messages: 313
Registered: October 2008
Location: Indiana

Senior Member

Any suggestions on how to prevent brownies from forming towering cliffs at the edges, around a very sunken plain? I'm talking basic brownies with cocoa powder here, not the fancy sort with real chocolate.

Barbecue can be very nice, but is beyond my powers. I wouldn't mind a good source accessible by bicycle, though. Preferably the sort with a nonincendiary spice option.

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Re: General food and cooking chat [message #20621 is a reply to message #20599 ]

Mon, 14 September 2009 08:55

AJLR
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Location: England, UK

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I think more people in the UK are more interested in BBQs (one side effect of global warming!) these days but we don't really have a culture that includes it - we've been more into stodgy puddings... However, I'd be very happy to learn more. Starting with what is 'pulled meat'? Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20622 is a reply to message #20603 ]

Mon, 14 September 2009 08:57

AJLR
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Location: England, UK

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Kathy_S wrote on Mon, 14 September 2009 03:31

Umm. Oven temperature problems, perhaps? Could it be that the oven was quite hot to start with?

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20628 is a reply to message #20621 ]

Mon, 14 September 2009 09:45

Black Bear
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Registered: September 2008
Location: Indianapolis, IN USA

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AJLR wrote on Mon, 14 September 2009 08:55

Starting with what is 'pulled meat'? Smile

When you slow-smoke a cut of meat that's got a lot of fat to it, you end up with meat that's so soft and tender that it falls right off the bone. Pulled pork is usually a shoulder cut. When it's ready, they pull it off the bone, and then chop it up a bit so it'll stay on the bun a little more effectively. Some folks mix the pork with a sauce and then ladle it onto a bun, I prefer the meat straight onto the bread and then add as much sauce as I like to the top.

I'm not a fan of incendiary either, Kathy! Smile

I forget--are you IN Indianapolis? I'm in the process of seeking out all the good BBQ places in the city since my favorite place got recession-itis and closed... I had Uncle Arti's BBQ at the Penrod art fair this weekend, and that was pretty good and not too spicy at all.

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #20655 is a reply to message #20621 ]

Mon, 14 September 2009 17:53

Melissa Mead
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Registered: October 2008
Location: Albany, NY, USA

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AJLR wrote on Mon, 14 September 2009 08:55

I think it's called that because it's so tender you can pull it apart with a fork. It's delectable.
http://bbq.about.com/cs/porkpulled/a/aa080400a.htm

Member of Carpe Libris: http://carpelibris.wordpress.com/

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Re: General food and cooking chat [message #20664 is a reply to message #20655 ]

Mon, 14 September 2009 21:04

Black Bear
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Location: Indianapolis, IN USA

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It's generally served already pulled, so to speak. Smile

At least, a pulled pork sandwich is meat pulled rather than cut off the bone by hand, then chopped up and sauced.

Are smoked meats generally a popular thing in England, or is the taste for smokiness more an American thing?

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #20672 is a reply to message #20603 ]

Tue, 15 September 2009 04:59

b_twin_1
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Location: Victoria, Australia

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Kathy_S wrote on Sun, 13 September 2009 22:31

I've found brownies tend to form a "crust" at the edge. For some people it is their favourite part! (In fact you can buy special pans to make sure you have more edge LOL)

You want the oven at about 350F (a little less for fan-forced). You might even be taking them out too soon - if the centre is really fudgy and gooey then I would say it is likely. It is easy to be fooled by that edge into thinking they are ready. They usually take 25-30min.

I feel hungry now..... Very Happy

[Updated on: Tue, 15 September 2009 04:59]

I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder

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Re: General food and cooking chat [message #20683 is a reply to message #20664 ]

Tue, 15 September 2009 12:34

AJLR
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Registered: September 2008
Location: England, UK

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Black Bear wrote on Tue, 15 September 2009 02:04

Are smoked meats generally a popular thing in England, or is the taste for smokiness more an American thing?

Mmm, not sure really. If one looks at something like bacon, then it seems to be more unsmoked that's eaten, two thirds to one third (although I prefer smoked). There do seem to be many more speciality meats being produced these days, such as smoked duck, smoked venison, etc, but I wouldn't say one could extrapolate much from that as those are usually also quite expensive and mostly eaten by foodies. I suspect that because we have no long tradition of smoked meat/BBQ, then there's not much demand, so not much is produced, so not much choice, so...a self-limiting circle. Smoked fish is much more of a tradition (being an island helps Smile

). So we have kippers, smoked haddock in all its various forms (Arbroath smokies anyone?), smoked eel, smoked salmon (mmmm), smoked oysters - quite a lot, really.

Your pulled-meat sounds mouth-watering...!

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20686 is a reply to message #20683 ]

Tue, 15 September 2009 13:48

Black Bear
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Registered: September 2008
Location: Indianapolis, IN USA

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Seems to me most bacon I've had in the UK has been heavily salted, but not particularly smoky-tasting. (And of course "bacon" is a different cut of meat over there... but even taking that into account, it's a different flavor entirely.)

Here there's a current vogue for applewood-smoked bacon, it's turning up in stores and on breakfast restaurants' menus a good deal lately. I like it, it's very smoky, but it's often very thick-cut and I tend to prefer my bacon a bit crisper.

And in other meat news, I've discovered chicken sausage at my local farmer's market. Two weeks ago I made some fantastic spaghetti sauce with it; tonight I am contemplating white bean chili with chicken sausage. If it turns out well, I'll post it over on recipes! (And if you visit the States, AJLR, it would be my pleasure to take you out for some quality pulled pork BBQ!)

[Updated on: Tue, 15 September 2009 13:49]

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #20688 is a reply to message #20686 ]

Tue, 15 September 2009 15:26

AJLR
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Registered: September 2008
Location: England, UK

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Black Bear wrote on Tue, 15 September 2009 18:48

And in other meat news, I've discovered chicken sausage at my local farmer's market. Two weeks ago I made some fantastic spaghetti sauce with it; tonight I am contemplating white bean chili with chicken sausage. If it turns out well, I'll post it over on recipes! (And if you visit the States, AJLR, it would be my pleasure to take you out for some quality pulled pork BBQ!)

*rushes off to look up plane times to Indiana* Very Happy

Thank you, I appreciate the offer.

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20755 is a reply to message #20672 ]

Wed, 16 September 2009 23:38

Kathy_S
Messages: 313
Registered: October 2008
Location: Indiana

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b_twin_1 wrote on Tue, 15 September 2009 04:59

Kathy_S wrote on Sun, 13 September 2009 22:31

They baked 35 min at 350, but it was a large glass pan normally reserved for lasagna. I've always had edge, just not such a staggeringly high edge. Ah well. The poor things looked a little too odd to submit to scrutiny at the intended function, but they are chocolate mint and quite tasty. Very Happy

Only 1/3 of the pan to go, doubtless very bad for my waistline.

Black Bear wrote on Mon, 14 September 2009 09:45

I forget--are you IN Indianapolis?

I am indeed!

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Re: General food and cooking chat [message #20756 is a reply to message #20755 ]

Wed, 16 September 2009 23:55

b_twin_1
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Location: Victoria, Australia

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Kathy_S wrote on Wed, 16 September 2009 23:38

Only 1/3 of the pan to go, doubtless very bad for my waistline.

It's possible that the glass pan was an issue here. If that is not the case then I would be querying the accuracy of the oven. (after the elimination of raising agent problems etc etc LOL)

I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder

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Re: General food and cooking chat [message #20788 is a reply to message #20664 ]

Fri, 18 September 2009 14:06

shalea
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Registered: October 2008
Location: Raleigh, North Carolina, ...

Senior Member

Black Bear wrote on Mon, 14 September 2009 21:04

It's generally served already pulled, so to speak. Smile

...

Depends. If you're in the southeast and have the pleasure of being invited to a pig pickin' (further apologies to vegetarians, here) you will often be in the position of serving yourself a portion from a large chunk of pig that's been slow-cooked over a wood fire. In North Carolina, there are two camps as to the sauce served - either a tomato-based sauce in the western part of the state, or a spicy vinegar-based sauce in the east.

It's the slow cooking over fire that makes it though, and also makes it harder to manage at home.

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Re: General food and cooking chat [message #20982 is a reply to message #20543 ]

Fri, 25 September 2009 05:05

AJLR
Messages: 2566
Registered: September 2008
Location: England, UK

Senior Member
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Our local, annual, food fair is happening over this weekend. Anyone want to request photos of particularly drool-able foodstuffs? Razz

eta: Food Fair website

[Updated on: Fri, 25 September 2009 08:15]

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #20985 is a reply to message #20982 ]

Fri, 25 September 2009 11:10

Black Bear
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Location: Indianapolis, IN USA

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Oooohhhhh......

Yes please!

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #21019 is a reply to message #20985 ]

Sat, 26 September 2009 13:37

AJLR
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Registered: September 2008
Location: England, UK

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A couple of samples...

http://farm4.static.flickr.com/3525/3956231570_421d426674.jpg

http://farm3.static.flickr.com/2468/3955453633_004cfab464.jpg

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21020 is a reply to message #21019 ]

Sat, 26 September 2009 13:39

AJLR
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Location: England, UK

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And just to go with some of the lovely bread:

Maybe some of the local cheese?

http://farm3.static.flickr.com/2484/3956260790_c361a80c3d.jpg

and some pickles?

http://farm3.static.flickr.com/2640/3956265124_8c055e2e58.jpg

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21212 is a reply to message #21020 ]

Wed, 30 September 2009 08:12

Black Bear
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Registered: September 2008
Location: Indianapolis, IN USA

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OH... WOW....

So what did you EAT?? Did you succumb to the temptation to buy ALL of that food???

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #21231 is a reply to message #21212 ]

Wed, 30 September 2009 14:20

AJLR
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Registered: September 2008
Location: England, UK

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Well, we neither of us felt up to sampling everything... Smile

But I've got some of the cheese - which is lovely and tangy, plus some of the garlicky cream cheese made from goats' milk that the same company makes and is great inserted in small slices into chicken breasts before roasting. And there were a lot of lunch stalls, as one would expect, and I had a delicious meal from the Peruvian one - *happy sigh*. R also made a beeline for some of the breads, particularly the multi-seed one that makes lovely toast. It was a very interesting couple of hours.

Didn't have any of that apple pie though. Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21878 is a reply to message #20543 ]

Mon, 19 October 2009 09:40

AJLR
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Registered: September 2008
Location: England, UK

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I'm going to be trying out a couple of US-measurement recipes this evening and would be grateful for info on how one translates two particular items.

One recipe calls for a cup of peeled and chopped apples. Would that most likely be a cup in the sense of flour (4oz, according to my online conversion table) or a cup in the sense of sugar (8 oz)?

Other item is melted butter. Just so I don't unnecessarily denude the local supermarket, how much of a cup does a stick melt down to, please?

*weeps, and looks at nice safe measuring chart in ounces to reassure self* Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21882 is a reply to message #21878 ]

Mon, 19 October 2009 10:00

Black Bear
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Location: Indianapolis, IN USA

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All cups are 8 oz. here. And a stick of butter is 4 oz, so that'd be a half-cup.... I think...

You have different cups for flour and sugar??

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #21883 is a reply to message #21882 ]

Mon, 19 October 2009 10:15

AJLR
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Location: England, UK

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Black Bear wrote on Mon, 19 October 2009 15:00

All cups are 8 oz. here. And a stick of butter is 4 oz, so that'd be a half-cup.... I think...

You have different cups for flour and sugar??

I try not to have cups at all, unless they've got tea in them... Smile

No, I was going on the information here, which says that a cup can be different weights for different (dry) items. I'm just a poor, easily-confused, would-be cook...

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21884 is a reply to message #21883 ]

Mon, 19 October 2009 10:32

Black Bear
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Location: Indianapolis, IN USA

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Oh gods. Yes, that's a good point--cup is a measure of volume here, not weight. I was thinking of fluid cups and translating... drat. Perhaps I should snap you a picture of a half-cup of sugar. Smile

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #21886 is a reply to message #20543 ]

Mon, 19 October 2009 11:34

Vikkik
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Registered: October 2008
Location: Near Windsor

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AJLR, do you have a measuring jug with fluid ounces on it? if so, use that and fill to the 8oz line. (It's also possible to buy sets of measuring cups - I think mine came from Lakeland, and are probably now my most used piece of kitchen equipment)

Don't worry about the dust bunnies, they're just here to guard the treasure.....

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Re: General food and cooking chat [message #21887 is a reply to message #21886 ]

Mon, 19 October 2009 11:44

AJLR
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Location: England, UK

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Thanks, Vikki, I'll try that for the apples.

Yes, I keep meaning to get a set of measuring cups, rather than looking conversions up each time. Perhaps this will make me actually buy some! Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #21888 is a reply to message #21878 ]

Mon, 19 October 2009 15:13

Guest

AJLR wrote on Tue, 20 October 2009 02:40

*snip*
Other item is melted butter. Just so I don't unnecessarily denude the local supermarket, how much of a cup does a stick melt down to, please?

http://www.onlineconversion.com/cooking_butter.htm

That link will make life much easier - for rough conversion one stick equals approx 100gm (if you work in grams) - I prefer weights when measuring butter, I find it lots easier when working with cold butter - and of course when you melt it, it will still be the same weight!

[Updated on: Mon, 19 October 2009 15:14] by Moderator

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Re: General food and cooking chat [message #21930 is a reply to message #21888 ]

Tue, 20 October 2009 17:53

AJLR
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Location: England, UK

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Thanks, Blue Rose. All came out well. Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #22258 is a reply to message #21930 ]

Wed, 28 October 2009 09:37

Susan from Athens
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Location: Athens, Greece

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Don't forget that American cups and Imperial Cups (what British recipes use) are an entirely different kettle of fish. It is worth it to get a volume measure that has both. The difference is considerable so your cakes and stuff will be completely off if you have any non-volume-measured ingredients such as egg in the recipe. We've had one of these for as long as I can remember and that has volume/weight measuring capacity marked as well as American and Imperial and metric measures. Handy little thing.

_{“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges}

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Re: General food and cooking chat [message #22313 is a reply to message #22258 ]

Thu, 29 October 2009 17:50

AJLR
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Location: England, UK

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Ah, yes, my mother had one of those and it was very useful. I'll have to pop in to the local Lakeland this weekend and see if they have it in stock. Thanks for reminding me, Susan. Smile

I made a batch of gingernut biscuits that came out quite well, earlier this week. I'll put the recipe up. They came out less scrunchy and more chewy than I was expecting but still with a lovely strong ginger flavour that seems to be getting more pronounced over the past couple of days.

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #22370 is a reply to message #20543 ]

Fri, 30 October 2009 19:00

b_twin_1
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Location: Victoria, Australia

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This is a really handy website for conversions: http://www.gourmetsleuth.com/cookingconversions.asp

I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder

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Re: General food and cooking chat [message #23783 is a reply to message #20543 ]

Sat, 28 November 2009 17:09

AJLR
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Location: England, UK

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We have had so many apples on our trees this year that I'm running out of space in the freezer and thought I might try making some apple butter as a change. I've not made this before so does anyone have any advice, recipe hints, etc to share? I gather one has to go on cooking over a slow heat until it's reduced right down. And does it matter if one uses sharp or sweet apples, or a mixture?

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #23785 is a reply to message #23783 ]

Sat, 28 November 2009 19:19

Kuro
Messages: 97
Registered: October 2009
Location: Luray, VA, USA

Member

I'll give you my mother's recipe as soon as I get home.

This is goodnight and not goodbye.

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Re: General food and cooking chat [message #23791 is a reply to message #20543 ]

Sat, 28 November 2009 23:30

Erika in Colorado
Messages: 226
Registered: October 2008
Location: Colorado

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Ohh! Yea! I also have too many apples laying around. I've already made dried apple chips and apple bread. I also plan to make apple pies. I'd love to have the recipe for apple butter.

Erika in Colorado

"A person who's happy will make others happy; a person who has courage and faith will never die in misery!" -Anne Frank

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Re: General food and cooking chat [message #23797 is a reply to message #23785 ]

Sun, 29 November 2009 05:13

AJLR
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Location: England, UK

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Thanks, Kuro. I've seen quite a few recipes on the web but it's always good to get first-hand recommendations. Smile

_{"Never let a computer know you're in a hurry."}

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Re: General food and cooking chat [message #23803 is a reply to message #23797 ]

Sun, 29 November 2009 08:54

Black Bear
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Location: Indianapolis, IN USA

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I think apple butter's best when it's a bit tart! If you've mostly got sweet apples, might be worth a squeeze of lemon in the mix. Mmmm... I may have to try this as well. Eagerly awaiting Kuro's recipe!

_{"The time is always right to do what's right."--MLK Jr.}

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Re: General food and cooking chat [message #24063 is a reply to message #20543 ]

Wed, 09 December 2009 00:06

Kuro
Messages: 97
Registered: October 2009
Location: Luray, VA, USA

Member

My mother seems to be holding the recipe hostage at the moment, but I shall have it for you shortly.

This is goodnight and not goodbye.

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Re: General food and cooking chat [message #24113 is a reply to message #20543 ]

Thu, 10 December 2009 11:10

Erika in Colorado
Messages: 226
Registered: October 2008
Location: Colorado

Senior Member

Thanks, Kuro.

Also, I came across something you chocoholics in the US might like: a coupon for $1 off Green & Black's http://www.greenandblacks.com/us/ . (Mods, if this is not OK, let me know and I'd be glad to delete the link.)

Erika in Colorado

"A person who's happy will make others happy; a person who has courage and faith will never die in misery!" -Anne Frank

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Re: General food and cooking chat [message #24116 is a reply to message #24113 ]

Thu, 10 December 2009 13:00

Aaron
Messages: 319
Registered: June 2009
Location: California

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Quote:

(Mods, if this is not OK, let me know and I'd be glad to delete the link.)

So . . . I know that the blog shows which members are mods, how do I tell which one are the rockers?

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