Calling VB!

Preparing food, let's discuss!

I've started planning what I'm gonna prepare for thanksgiving and a few of the things I want to try for the first time include:

Hard frying potato skins to add contrasting texture to mashed potatoes.
Thoughts?

Also, outside of the typical butter/garlic sauce for asparagus, you know of any good, unorthodox toppings?

In case ya didn't notice, I want to talk about food! She's my lifetime mistress.

I'm no VB, but hard fried potato skins mixed with mashed potatoes sound epic. Try frying the skins with almond oil. My Ascendant is in Taurus BTW, FWIW.

Why olive oil in particular?

Almond oil, rather****

Perhaps the almond oil would tinge the skins with nutty flavor?

Try a hollandaise sauce with a bit of orange zest for the asparagus. It's yum.

Posted by Amandus
Perhaps the almond oil would tinge the skins with nutty flavor?

That was my assumption but I figured taters and almond would cancel one another out.

Posted by houstonpeach74
Try a hollandaise sauce with a bit of orange zest for the asparagus. It's yum.

Can you explain further?

Olive oil over the asparagus and bake them in the oven. Add parmesean cheese for the last 15 mins or so of baking. Delicious.

Posted by MsPisces.
Olive oil over the asparagus and bake them in the oven. Add parmesean cheese for the last 15 mins or so of baking. Delicious.

how long do you bake the sparraguts total?

Why do healthy things taste like shit? If they (asparagus) tasted like a butterfinger for example I would have it a couple times a week.

If kitkats tasted like brussel sprouts I would never eat another one as long as I lived. I need to speak to someone about this.

Posted by ReallyNiceAriesPerson

Posted by MsPisces.
Olive oil over the asparagus and bake them in the oven. Add parmesean cheese for the last 15 mins or so of baking. Delicious.

how long do you bake the sparraguts total?

Why do healthy things taste like shit? If they (asparagus) tasted like a butterfinger for example I would have it a couple times a week.

If kitkats tasted like brussel sprouts I would never eat another one as long as I lived. I need to speak to someone about this.

click to expand

Oh man, you must not have much experience cooking or grilling vegetables. I make spinach that is OUT OF THIS WORLD. Sounds oxymoronic, right? Oh, there are so many things you can do with veggies that make them taste awesome. Asparagus is one of my favorites.

Posted by Awakened

Posted by Amandus
Perhaps the almond oil would tinge the skins with nutty flavor?

That was my assumption but I figured taters and almond would cancel one another out.

click to expand

I was thinking it would add a lil bit of sweet to the skins.

ummmm, well I make outstanding onions, pan-tastic potatoes, smashing sweet potato, killer cointreau carrots etc etc but haven't been able to do much with asparagus😢
...they always seem to taste like boiled string.

My next cunning plan was to roast some brussel sprouts with baby beetroot, splashed with balsamic and see how that goes.

Feel free to tell us your spinach secret!

Posted by ReallyNiceAriesPerson
ummmm, well I make outstanding onions, pan-tastic potatoes, smashing sweet potato, killer cointreau carrots etc etc but haven't been able to do much with asparagus😢
...they always seem to taste like boiled string.

My next cunning plan was to roast some brussel sprouts with baby beetroot, splashed with balsamic and see how that goes.

Feel free to tell us your spinach secret!

Your brussel sprouts recipe sounds delicious. I'm also a huge fan of the sprouts; in fact I sauteed some tonight with red, yellow, and green bell pepper strips.

For my spinach, I mainly use three ingredients: lemon juice (or lemon pepper, a favorite), garlic (usually crushed), and vinegar (usually white). I usually place the garlic in first (sometimes I place it in right as I place the spinach in), and let that cook a little, put in the spinach, let that cook down a little. I add the lemon juice or pepper and let it sit. As the spinach begins to wilt, I finally add some vinegar. I usually use the like a capfull or two, and the vinegar usually picks up a bit of the garlic that had cooked into the skillet. Usually I finish with this, but sometimes I add a kick of crushed red pepper. I also like to chop grape tomatoes in there too.

Posted by MsPisces.
Olive oil over the asparagus and bake them in the oven. Add parmesean cheese for the last 15 mins or so of baking. Delicious.

This sounds phenomenal, are you steaming or boiling the asp. prior to this?

Step by step instructionl please.

Posted by Candeh15

Posted by ReallyNiceAriesPerson
ummmm, well I make outstanding onions, pan-tastic potatoes, smashing sweet potato, killer cointreau carrots etc etc but haven't been able to do much with asparagus😢
...they always seem to taste like boiled string.

My next cunning plan was to roast some brussel sprouts with baby beetroot, splashed with balsamic and see how that goes.

Feel free to tell us your spinach secret!

Your brussel sprouts recipe sounds delicious. I'm also a huge fan of the sprouts; in fact I sauteed some tonight with red, yellow, and green bell pepper strips.

For my spinach, I mainly use three ingredients: lemon juice (or lemon pepper, a favorite), garlic (usually crushed), and vinegar (usually white). I usually place the garlic in first (sometimes I place it in right as I place the spinach in), and let that cook a little, put in the spinach, let that cook down a little. I add the lemon juice or pepper and let it sit. As the spinach begins to wilt, I finally add some vinegar. I usually use the like a capfull or two, and the vinegar usually picks up a bit of the garlic that had cooked into the skillet. Usually I finish with this, but sometimes I add a kick of crushed red pepper. I also like to chop grape tomatoes in there too.

click to expand

Explain step by step how you prepare this spinach please.

I think some of us girls need to get together for a bit of a cook up🙂

I find the sprouts quite peppery - hoping the vinegar and beets will override them!
If all else fails I will just gulp them down with vast quantities of red wine I guess.

Collard Greens:

Explain how you prepare your version.

I set the crock pot to high. I fill the water almost to the brim. I then salt and red pepper flakes to taste. Next, I drop two hamhocks into the water. I give it about 30 minutes before I add the greens, which I rip vs cutting. I typically cook until they are around the consistency of spinach. Just prior to serving, I take the bones and fat out from the hocks.

I tried adding bacon at one point, but tbh, it makes the greens taste too similar to spit-pea soup...which I don't want.

In any event.

How do you prepare your greens and what can be corrected about my methods?

Wilt the collards or kale in bacon drippings on the stove with a bit of garlic salt and pepper. Like you, I rip and never cut greens. I was at work, bring on the cooking. Cow is ready and standing by.

I leave skins on for my mashed potatoes, I've never tried frying skins to add to it. If I did it would be diced fine. I usually peel potatoes for family dinners so a little one can eat it without choking. Mmm sauces for asparagus. A cheese beer sauce would be tasty ( rarebit ), an Oriental spin on it would also be nice. Bit of soy, minced garlic and some citrus to spark it. I gobble asparagus quite plain. As is or just a pat of butter. I also like tucking it in things like ham or chicken pie with a velvety cheese sauce for winter fare when you lard up.

Throw the asparagus in the pan raw. Depends on how much you're making, but about 45 mins give or take. They should be slightly crispy on the outside.

You can do the same to brussel sprouts, btw, and they are even better than the asparagus, imo. So good.

I use Turkey butts (tails) for my greens. I season the water a little with seasoned salt, adobo, and garlic. Add the turkey butts and boil (with lid on) for a couple hours, till the meat is falling off the bone. I keep adding water as it boils down, along with some more seasoning. Careful not to put too much seasoning.

After meat is nice and tender, I add the greens. Also add a little hot sauce (or red pepper flakes), couple spoonfuls of sugar, and a couple tbsp of margarine. Let it come to another boil and TASTE before adding any other seasonings. Let the season from the meat and water absorb into the greens first, as its easy to make them wayy to salty w.o realizing it bc they didn't seem salty when you first tried em. Cook the greens till they're done. Not too soggy, not too hard.

Yay! I was hoping you guys would still be about. 🙂

BTW, cooking till their like spinach is too over done, imo.

I just buy the fresh greens that come in the bags already cut and clean

Spinach and feta, what a glorious combination. Whoop whoop, there's some tasty things up so far. 🙂

Posted by Awakened

Posted by Candeh15

Posted by ReallyNiceAriesPerson
ummmm, well I make outstanding onions, pan-tastic potatoes, smashing sweet potato, killer cointreau carrots etc etc but haven't been able to do much with asparagus😢
...they always seem to taste like boiled string.

My next cunning plan was to roast some brussel sprouts with baby beetroot, splashed with balsamic and see how that goes.

Feel free to tell us your spinach secret!

Your brussel sprouts recipe sounds delicious. I'm also a huge fan of the sprouts; in fact I sauteed some tonight with red, yellow, and green bell pepper strips.

For my spinach, I mainly use three ingredients: lemon juice (or lemon pepper, a favorite), garlic (usually crushed), and vinegar (usually white). I usually place the garlic in first (sometimes I place it in right as I place the spinach in), and let that cook a little, put in the spinach, let that cook down a little. I add the lemon juice or pepper and let it sit. As the spinach begins to wilt, I finally add some vinegar. I usually use the like a capfull or two, and the vinegar usually picks up a bit of the garlic that had cooked into the skillet. Usually I finish with this, but sometimes I add a kick of crushed red pepper. I also like to chop grape tomatoes in there too.

Explain step by step how you prepare this spinach please.

click to expand

Okay, you want to set a skillet to about medium to high heat. You can either use spinach leaves or even frozen spinach. I switch between the two because 1) I'm a college student and 2) You have to get at least two bags of spinach if you want to get a good amount since it wilts down a lot. Once your have your spinach and the skillet going, fill the skillet with olive oil (generally what I use). Like I said, sometimes I cook the garlic first. You can either use actual cloves which you want to crush before hand, or already crushed or minced garlic. Place the garlic in the skillet until it has browned, but not all the way. Place your spinach into the skillet; it'll already start to wilt. A pinch of salt and pepper works before hand. Move the spinach as it wilts so that it won't stick to the skillet. As it breaks down further, take your lemon juice or pepper; if you're using an

Move the spinach as it wilts so that it won't stick to the skillet. As it breaks down further, take your lemon juice or pepper; if you're using an actual lemon, I would squeeze half the lemon into the skillet, and if lemon pepper, about a pinch or two would work. After a couple of minutes, take your vinegar, place one or two capfuls into the skillet and stir the spinach. Lower the heat and place the a top on the skillet, allowing the spinach to sit so that everything mingles together. When finished, remove the spinach, and garnish it with whatever you like. Like I said, I like to add a pinch of crushed red pepper for a kick.

Okay question. I've been on a huge buffalo wing kick lately, and I'm planning on making a batch of homemade wings in the near future. I think I can figure out the frying of the chicken wings, but does anyone have an oil and base for the wings that they'd use so they wouldn't be loaded in fat?

Also, does anyone know how to make a good buffalo sauce?

Posted by Candeh15
Okay question. I've been on a huge buffalo wing kick lately, and I'm planning on making a batch of homemade wings in the near future. I think I can figure out the frying of the chicken wings, but does anyone have an oil and base for the wings that they'd use so they wouldn't be loaded in fat?

Also, does anyone know how to make a good buffalo sauce?

In my inferior knowledge, a good lemon pepper and maybe some milk outta be good. whip the two up and apply

Posted by MsPisces.
BTW, cooking till their like spinach is too over done, imo.

I just buy the fresh greens that come in the bags already cut and clean

I'll bear this in mind, I am a fan of vegetables maintaining their texture after preparation. Thank you for taking the time 🙂

Whoa, that's a good question as the base is usually melted butter and hot sauce in equal portions. How about olive oil with a bit of butter for flavor, chipotle, the hot sauce and a bit of garlic?

Posted by venusianbull
Wilt the collards or kale in bacon drippings on the stove with a bit of garlic salt and pepper. Like you, I rip and never cut greens. I was at work, bring on the cooking. Cow is ready and standing by.

This is a new way of preparing greens that I've never heard of. So fry some bacon, remove the bacon and then apply the greens without draining the pan? Add the suggested spices and fry 'till wilting? I then proceed as normal?

Posted by MsPisces.
Throw the asparagus in the pan raw. Depends on how much you're making, but about 45 mins give or take. They should be slightly crispy on the outside.

You can do the same to brussel sprouts, btw, and they are even better than the asparagus, imo. So good.

I use Turkey butts (tails) for my greens. I season the water a little with seasoned salt, adobo, and garlic. Add the turkey butts and boil (with lid on) for a couple hours, till the meat is falling off the bone. I keep adding water as it boils down, along with some more seasoning. Careful not to put too much seasoning.

After meat is nice and tender, I add the greens. Also add a little hot sauce (or red pepper flakes), couple spoonfuls of sugar, and a couple tbsp of margarine. Let it come to another boil and TASTE before adding any other seasonings. Let the season from the meat and water absorb into the greens first, as its easy to make them wayy to salty w.o realizing it bc they didn't seem salty when you first tried em. Cook the greens till they're done. Not too soggy, not too hard.

Can you say why turkey butts vs hocks? Also, why the sugar?

Not being an ass, I'm genuinely curious.

Posted by venusianbull
Whoa, that's a good question as the base is usually melted butter and hot sauce in equal portions. How about olive oil with a bit of butter for flavor, chipotle, the hot sauce and a bit of garlic?

I was definitely thinking of adding garlic! I figure the chipotle would give it a nice smokiness plus the heat.

Also, before the dredge and fry the chicken, I was thinking of marinating it. Know any good marinades for chicken?

One of my first rules. There are some things you should never, EVER low fat or mess with. Some things are meant to be enjoyed. Let that roll around in your mouth with your eyes closed. Included in this list are decadent desserts, meat pies, real mashed potatoes, good sawmill gravy..and hell I'd write a novel. I will slap someones hands with a ruler.

Olive oil ( I like lighter oils for things like this. Keep the darker stuff for drizzling on spaghetti. I also fry spuds in olive oil. ), minced garlic, worcestershire sauce, splash of soy, lemon juice, dry mustard, pepper, salt.

Posted by Candeh15

Posted by Awakened

Posted by Candeh15

Posted by ReallyNiceAriesPerson
ummmm, well I make outstanding onions, pan-tastic potatoes, smashing sweet potato, killer cointreau carrots etc etc but haven't been able to do much with asparagus😢
...they always seem to taste like boiled string.

My next cunning plan was to roast some brussel sprouts with baby beetroot, splashed with balsamic and see how that goes.

Feel free to tell us your spinach secret!

Your brussel sprouts recipe sounds delicious. I'm also a huge fan of the sprouts; in fact I sauteed some tonight with red, yellow, and green bell pepper strips.

For my spinach, I mainly use three ingredients: lemon juice (or lemon pepper, a favorite), garlic (usually crushed), and vinegar (usually white). I usually place the garlic in first (sometimes I place it in right as I place the spinach in), and let that cook a little, put in the spinach, let that cook down a little. I add the lemon juice or pepper and let it sit. As the spinach begins to wilt, I finally add some vinegar. I usually use the like a capfull or two, and the vinegar usually picks up a bit of the garlic that had cooked into the skillet. Usually I finish with this, but sometimes I add a kick of crushed red pepper. I also like to chop grape tomatoes in there too.

Explain step by step how you prepare this spinach please.

click to expand

Okay, you want to set a skillet to about medium to high heat. You can either use spinach leaves or even frozen spinach. I switch between the two because 1) I'm a college student and 2) You have to get at least two bags of spinach if you want to get a good amount since it wilts down a lot. Once your have your spinach and the skillet going, fill the skillet with olive oil (generally what I use). Like I said, sometimes I cook the garlic first. You can either use actual cloves which you want to crush before hand, or already crushed or minced garlic. Place the garlic in the skillet until it has browned, but not all the way. Place your spinach into the skillet; it'll already start to wilt. A pinch of salt and pepper works before hand. Move the spinach as it wilts so that it won't stick to the

Ugh^
I was saying, thank you for taking the time to post your recipe. It will be tried. 🙂

"good sawmill gravy"

What's meant by this VB?

Please explain 🙂

I usually do not marinate chicken unless it's necessary, grilled teriyaki..blah blah on into infinity. I prepare whole chicken, roasted and stuffed. Under the breast skin as well and liberally sprinkled with pepper and garlic salt. Keeps the breast meat moist and flavors it. Low and slow, like a turkey. 325 for hours until the skin is crackly when cut with a knife. From there the carcass gets crammed into a pot for stock, the leftover meat ( if any ) goes into chicken and noodles ( yep, those are homemade too ) pie, salad, etc.

Posted by Awakened
"good sawmill gravy"

What's meant by this VB?

Please explain 🙂

Hamburger or sausage gravy. Cheap meal, easy to do. Brown meat, dust well flour, allow your roux to cook a minute, whisk milk and loads of pepper into it. Slap it on mashed or biscuits. Grew up on it.

So you're taking the leftover skeleton after peeling the meat and using that for stuffing/gravy, etc stock instead of using water?

say 'skillet' again Candeh.....getting turned on over here

I was goofing around a while back with that bunch of stuff that always lurks at the back of my fridge and ended up with an awesome yoghurty marinade, but can't remember the ingredients now....obviously plain yoghurt, possibly some garlic?

what about ranch dresssing? with brown sugar perhaps. Not sure if that would clash with your buffalo taste?

Or fried chicken, or BBQ chicken, orrrrrrr. LOL Ready to be up half the night?

Posted by Awakened
So you're taking the leftover skeleton after peeling the meat and using that for stuffing/gravy, etc stock instead of using water?

Stock is necessary to good gravy and dressing. And yes, cram those bones in a pot of water, chuck in a carrot, a quartered onion and a carrot. Let it simmer down and reduce until it's down by 1/2 - 3/4 in volume. Cool and poke it in the freezer in freezer bags. Fish it out as you need it. Stuffing is simple, cubed toasted ( or dry ) bread, sage, onion, minced celery, stock, bit of butter if you like. Salt and pepper. Turkey time I always have the neck and giblets reducing down while the bird is cooking to use for gravy.

Posted by ReallyNiceAriesPerson
say 'skillet' again Candeh.....getting turned on over here

I was goofing around a while back with that bunch of stuff that always lurks at the back of my fridge and ended up with an awesome yoghurty marinade, but can't remember the ingredients now....obviously plain yoghurt, possibly some garlic?

what about ranch dresssing? with brown sugar perhaps. Not sure if that would clash with your buffalo taste?

Sounds like you got something really tasty. First thought was tzatziki for gyros. Similar?

Posted by venusianbull

Posted by ReallyNiceAriesPerson
say 'skillet' again Candeh.....getting turned on over here

I was goofing around a while back with that bunch of stuff that always lurks at the back of my fridge and ended up with an awesome yoghurty marinade, but can't remember the ingredients now....obviously plain yoghurt, possibly some garlic?

what about ranch dresssing? with brown sugar perhaps. Not sure if that would clash with your buffalo taste?

Sounds like you got something really tasty. First thought was tzatziki for gyros. Similar?

click to expand

I. LOVE. GYROS.

Grew up eating gyros. *drools*

Posted by scorchedearth

Posted by venusianbull
Or fried chicken, or BBQ chicken, orrrrrrr. LOL Ready to be up half the night?

go on....

click to expand

Fire away. I use a lot of chicken. Legs/thighs make most awesome chicken stew to ladle over biscuit or rice, chicken and noodles or to make sauce and just shred the meat and use it for whatever. Cheaper too. I refuse to buy chicken breasts all done up, I know how to butcher a chicken out.

Posted by Candeh15

Posted by venusianbull

Posted by ReallyNiceAriesPerson
say 'skillet' again Candeh.....getting turned on over here

I was goofing around a while back with that bunch of stuff that always lurks at the back of my fridge and ended up with an awesome yoghurty marinade, but can't remember the ingredients now....obviously plain yoghurt, possibly some garlic?

what about ranch dresssing? with brown sugar perhaps. Not sure if that would clash with your buffalo taste?

Sounds like you got something really tasty. First thought was tzatziki for gyros. Similar?

I. LOVE. GYROS.

Grew up eating gyros. *drools*

click to expand

Gyros are gooood!

I also employ the strategy of the 'soup stalactite'. Don't throw out veg that you do not consume. Freeze it up in layers. One huge freezer bag. Pop that bad boy in a nice base and boom. Vegetable soup. That can simmer while your bread dough is rising.

Had carrot twice up there. I meant a rib of celery.