Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. mordecai

    mordecai Immoderator

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    He posted it for halibut but I like it with black cod too, although a decent part of that is I usually have those ingredients on hand.
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Most of the time, fish is pretty interchangeable. Not always, but generally you can serve most fish many, many ways.
     


  3. mgm9128

    mgm9128 Senior member

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    I can see halibut working with a basil puree. I wouldn't normally think of interchanging halibut for black cod, though. One is very delicate, the other is quite fatty.
     


  4. kwilkinson

    kwilkinson Having a Ball

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    I can already tell that you shouldn't be allowed to post in this thread.
     


  5. mordecai

    mordecai Immoderator

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    Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?" Second, is your thumb the size of a bottle cap?
     
    Last edited: Oct 4, 2011


  6. lpresq

    lpresq Senior member

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    I've never heard of using a liquid marinade on a brisket. Typically, I apply a dry rub and refrigerate 24hrs. Let us know how it turns out.
     


  7. gort

    gort Senior member

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    Brisket sounds awesome. If only I had a smoker and didn't live in a condo.
     


  8. kwilkinson

    kwilkinson Having a Ball

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    You are obviously nowhere near as skilled as I am.
     


  9. kwilkinson

    kwilkinson Having a Ball

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    But yes I have large thumbs. I thought u loved ginger son
     


  10. Rambo

    Rambo Senior member

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    Are you propositioning him???
     


  11. Rambo

    Rambo Senior member

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    BTW - nice thread idea Grumpy.

    Hey, Marbear, where's our chicken leg with chickpeas recipe?
     


  12. Piobaire

    Piobaire Not left of center?

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    Oh, this is not something I'm proposing to try. I've used it many times and everyone always loves it.

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    Last edited: Oct 4, 2011


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    OK, I will give you guys a delicious one. Take 100 g of Puy lentils and cook them in water about three times their volume with two onion quarters and a couple cloves of garlic. Start the water cold, bring the whole thing to a boil and simmer 30 minutes. Then drain the lentils, removing the vegetables and saving the water Put 40 g of tahini, some of the lentil cooking liquid, two garlic cloves, salt and 1 T cumin power in your food processor, or if you have a really good blender like a Vitamix, use that. Run it so that the garlic is minced and the liquid blended. Then put in the lentils with about 50 ml olive oil and run it until it starts to get smooth, then with the motor going, add 100 ml more olive oil. Use more of the cooking water to thin, if necessary, and if you still need it thinner, just add a bit of regular water. Eat it like hummus. It is delicious.
     


  14. mgm9128

    mgm9128 Senior member

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    That looks quite good. The lighting in the last photograph is especially nice.
     
    Last edited: Oct 4, 2011


  15. Piobaire

    Piobaire Not left of center?

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    Thanks. All lighting of in my pics are purely happenstance.

    Matt, can you adapt that to not grinding the lentils? While that sounds great, and I love hummus, I prefer to have some pita or oven bread and those is nasty carbs.
     


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