chattius 2,187 Share Posted February 20 Think I may have tried Buttermilch. Short roasting the stripes and then herbs and buttermilk added and short boiled. The milk bacteria may have softened it. Another way would be marinading first 1 Link to comment
Sirius 16 Popular Post Share Posted February 24 While we're on the subject of food, let me tell you a short story: I was running out of money towards the end of the month and needed to eat whatever I had lying around. This was potatoes, mushrooms, garlic, chilipeppers and sour cream. Can you see where this is going? I plopped it all into a frying pan and put the heat on. It was sizzling nicely in there, and I felt like a master chef when I was done. Hot and spicy from the garlic and peppers, tasty and thick from the potatoes and mushrooms, with extra volume added by the sour cream. A nice dinner, right? Except I forgot to mention that the potatoes were slightly.... off. In fact, they were so far gone that they were as green as kiwis on the inside. I don't know much about potatoes, but I've heard that they may contain some alkaloid toxins around the time they celebrate their birthday. Needless to say, a couple of hours after I ate my frankenmeal, half my body turned pink and swollen. The worst part was the intense itching. Dear god, I had streaks of my fingernails running up and down over the pink areas of my skin A while later it passed, or whatever toxins I naturally carry in my haywire system managed to combat and defeat the stuff trying to kill me. So here I am, not having dared to buy a single potato since, and feeling just fine about it. Check your 'taters folks, whether you boil 'em, mash 'em or stick 'em in a stew, if it's green - throw it in a bin. 1 1 Link to comment
Timotheus 329 Share Posted February 24 Yikes... We just came back from our workout. Lunch was 2 pieces of bread with thin slices of grilled sausage, gouda cheese, omelette and a smear of ketchup. Yum. 1 Link to comment
chattius 2,187 Share Posted February 25 On 2/24/2023 at 1:20 PM, Sirius said: While we're on the subject of food, let me tell you a short story: I was running out of money towards the end of the month and needed to eat whatever I had lying around. This was potatoes, mushrooms, garlic, chilipeppers and sour cream. Can you see where this is going? I plopped it all into a frying pan and put the heat on. It was sizzling nicely in there, and I felt like a master chef when I was done. Hot and spicy from the garlic and peppers, tasty and thick from the potatoes and mushrooms, with extra volume added by the sour cream. A nice dinner, right? Except I forgot to mention that the potatoes were slightly.... off. In fact, they were so far gone that they were as green as kiwis on the inside. I don't know much about potatoes, but I've heard that they may contain some alkaloid toxins around the time they celebrate their birthday. Needless to say, a couple of hours after I ate my frankenmeal, half my body turned pink and swollen. The worst part was the intense itching. Dear god, I had streaks of my fingernails running up and down over the pink areas of my skin A while later it passed, or whatever toxins I naturally carry in my haywire system managed to combat and defeat the stuff trying to kill me. So here I am, not having dared to buy a single potato since, and feeling just fine about it. Check your 'taters folks, whether you boil 'em, mash 'em or stick 'em in a stew, if it's green - throw it in a bin. You can learn from boars. They dig a potatoe field, but for worms not potatoes too close to the surface. New potatoe variants contain far less solanine than the ones from 50 years ago. In war time at a diet mainly from potatoe solanine poisoning was quite common, even if they were not green. We store our potatoes in a clay cellar 4 metres below surface at constant temperature at around 9C and no light. Even when older than a year: (in old times only at misharvests) the potatoe variants specially chosen for long time storage don't produce much extra solanine in storage. Fast growing variants which are harvested 3 times a year produce solanine even if not in the sun or damaged. We don't throw green potatoes away, we store them and use them as seed potato. 1 Link to comment
chattius 2,187 Popular Post Share Posted March 1 One of our hens got a broken leg. Slaughtered to end the pain and put it in the fridge last week. Today Pearl barley, near raw Sauerkraut, sour cream (Schmand), leek, carrots, onions, garlic, chicken stripes, cheese... all put into the field kitchen at firefighters and everyone from village came for his share ... Don't ask me what exactly I was mixing together, I added stuff till all tasted good and then 1st march 2023 nearly all covid restriction removed today (at least in our state) and time for a village party Was anounced as spaghetti bolognese party, but a hot 'chicken and barley soup' was way better at this cold. 2 Link to comment
gogoblender 2,843 Author Share Posted March 8 On 3/1/2023 at 1:45 PM, chattius said: One of our hens got a broken leg. Slaughtered to end the pain and put it in the fridge last week. Today Pearl barley, near raw Sauerkraut, sour cream (Schmand), leek, carrots, onions, garlic, chicken stripes, cheese... all put into the field kitchen at firefighters and everyone from village came for his share ... Don't ask me what exactly I was mixing together, I added stuff till all tasted good and then 1st march 2023 nearly all covid restriction removed today (at least in our state) and time for a village party Was anounced as spaghetti bolognese party, but a hot 'chicken and barley soup' was way better at this cold. looking at your word bolognese... i usually dont eat pasta, shoots up my sugar and i usually eat too much but when mom was here we indulged ...she loves the stuff and we found this cool "mall" that has vendors set up mini versions of their larger restaurants all downtown..its called Time OUt Market, pretty fabulous, specially with big glasses of wine 1 Link to comment
chattius 2,187 Popular Post Share Posted March 9 Spaghetti Bolognese is a thing which can be easily done in large amounts in a field kitchen. We sometimes mix Grünkern into the sauce. So it is more sauce than tagliatelle noodles (we use them at family dinner, field kitchen it are the cheaper spaghetti) on the table. Grünkern can replace rice if having problems with sugar. German chefkoch.de has a lot of german recipes and pictures. I normally take the recipes just as an inspiration and use stuff we have in garden (bear garlic instead garlic for example) or can make ourself. See the 'corn' in the sauce? Grünkern is full of minerals and proteins and healthier than rice. This way the sauce satiates more and less noodles are needed to fight the hunger. We did 20 pounds of Grünkern last year. Using the remaining heat of the baking house for drying. The spelt was harvested the old way with sickles to show schoolclasses how it was done in earlier times. Old people had a lot of fun doing it so it was a win-win. 1 1 Link to comment
gogoblender 2,843 Author Share Posted March 14 On 3/9/2023 at 3:25 AM, chattius said: Spaghetti Bolognese is a thing which can be easily done in large amounts in a field kitchen. We sometimes mix Grünkern into the sauce. So it is more sauce than tagliatelle noodles (we use them at family dinner, field kitchen it are the cheaper spaghetti) on the table. Grünkern can replace rice if having problems with sugar. German chefkoch.de has a lot of german recipes and pictures. I normally take the recipes just as an inspiration and use stuff we have in garden (bear garlic instead garlic for example) or can make ourself. See the 'corn' in the sauce? Grünkern is full of minerals and proteins and healthier than rice. This way the sauce satiates more and less noodles are needed to fight the hunger. We did 20 pounds of Grünkern last year. Using the remaining heat of the baking house for drying. The spelt was harvested the old way with sickles to show schoolclasses how it was done in earlier times. Old people had a lot of fun doing it so it was a win-win. So Hungry, this day has dragged long and its time to finally fuel up... dang, Chattius, lol.. that pic is too good looking... if yer bolognese looks like that well be visiting soon. Any need for unexperienced and poutine-addicted Canadians for work hands? gogo Link to comment
chattius 2,187 Share Posted March 15 11 hours ago, gogoblender said: So Hungry, this day has dragged long and its time to finally fuel up... dang, Chattius, lol.. that pic is too good looking... if yer bolognese looks like that well be visiting soon. Any need for unexperienced and poutine-addicted Canadians for work hands? gogo Work-hands... Germany has still some apprentices in carpentry who do journeyman years. We call it being auf der Walz. I don't know if Americans know where Australia is. It is the very small stripe which marks the border between Austria and Italia The australian song 'Waltzing Matilda' is related to Walz, traveling workers who move from town to town in hope for work or to learn. The historical person the song is based on has roots in Germany. I think the song is more liked than the national anthem. Watching the video and everyone sings it... We normally have 2-5 traveling workers dressed as in old times in a year for some weeks - learning how wooden patchwork was done in our region and which tools were used. The tree is old tradition when the wooden parts of the roof are done. We call it Richtfest (topping out) Maskerade as one of them and you are welcome As a student and university cafeteria closed at weekends we did it the quick way at our student home which had one kitchen for 8 people on a floor: Bag of instant base bolognese, adding the roasted meat, heating some spaghetti... Some weeks later we agreed to fresh extra tomato Some weeks more: putting Grünkorn in the sauce for more fibres and minerals (fear sharing a floor with a student in Ecotrophology) Final step was to only use fresh stuff, even the full grain(!) noodles were hand made - the student in ecotrophology was real hot and the boys on the floor couldn't say no. Working hand in hand with 8 people from 4 countries , was quick with a lot of joking and exchanging recipes from different places. After 4 years everyone of us would have been able to earn his/her money with cooking. Well the ecotrophology-ess actually actually works in a laboratory, testing food from restaurants for bacteria and such. No longer these bags... 1 Link to comment
gogoblender 2,843 Author Share Posted March 15 11 hours ago, chattius said: Work-hands... Germany has still some apprentices in carpentry who do journeyman years. We call it being auf der Walz. I don't know if Americans know where Australia is. It is the very small stripe which marks the border between Austria and Italia The australian song 'Waltzing Matilda' is related to Walz, traveling workers who move from town to town in hope for work or to learn. The historical person the song is based on has roots in Germany. I think the song is more liked than the national anthem. Watching the video and everyone sings it... We normally have 2-5 traveling workers dressed as in old times in a year for some weeks - learning how wooden patchwork was done in our region and which tools were used. The tree is old tradition when the wooden parts of the roof are done. We call it Richtfest (topping out) Maskerade as one of them and you are welcome As a student and university cafeteria closed at weekends we did it the quick way at our student home which had one kitchen for 8 people on a floor: Bag of instant base bolognese, adding the roasted meat, heating some spaghetti... Some weeks later we agreed to fresh extra tomato Some weeks more: putting Grünkorn in the sauce for more fibres and minerals (fear sharing a floor with a student in Ecotrophology) Final step was to only use fresh stuff, even the full grain(!) noodles were hand made - the student in ecotrophology was real hot and the boys on the floor couldn't say no. Working hand in hand with 8 people from 4 countries , was quick with a lot of joking and exchanging recipes from different places. After 4 years everyone of us would have been able to earn his/her money with cooking. Well the ecotrophology-ess actually actually works in a laboratory, testing food from restaurants for bacteria and such. No longer these bags... I wished my more humbler blogless sauce had such grand and noble beginnings. gogo Link to comment
gogoblender 2,843 Author Popular Post Share Posted Saturday at 02:07 PM We have found a new companion for my Ammamma. She can cook, speak tamil and loves to give hugs to 98 year old grammas Last night I went to visit after work, and she had cooked an entire meal. Dahl, mild curry chicken, mild curry tofu, these fried bread things (kind of made with a sour dough im gonna ask Mom to tell me the name today ) and basmatti rice The joy of the golden years 2 Link to comment
