Food & Drink Food and Drink thread? Food and Drink thread.
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Tiamat
I've seen the future...
Seconded!
Well, since you asked nicely.
Tiamat's (modified) Pumpkin Bread Recipe.
Original recipe found at: Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction
IMPORTANT NOTE: DO NOT use a mixer for this recipe, it's not meant to be used with a mixer, the consistency won't be right if you use one, use a spatula and whisk to combine the ingredients, but don't worry, it's easy.
For baking, the tools you will need are:
One or two good spatulas.
One or two good whisks.
A potato masher (to mash the pumpkin if you're using baked pumpkin).
Two mixing bowls.
Either a loaf pan or 9x9 in. baking pan.
If you are going to bake pumpkins for this recipe, you'll also need basting brush and a large cookie sheet or tray on which to roast pumpkin(s). You'll also need a good strong, sharp knife to carve the pumpkin(s), obviously.
Ingredients:
1 and 3/4 cup all purpose flour, sifted.
1 teaspoon baking soda
3/4 teaspoon salt
2 large or jumbo-sized eggs, room temperature
1/2 cup granulated sugar, or Splenda sugar blend (works just as well)
3/4 cup packed dark brown sugar
1 and 1/2 cup pumpkin pie filling, or baked pumpkin (STRONGLY recommended)
1/2 cup applesauce
1/4 cup orange juice (best to use one not made from concentrate, like Tropicana if you can get it)
2/3 cup semi-sweet or dark chocolate chips
3/4 cup chopped walnuts or chopped pecans
1 stick of butter
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
TIP: You can substitute one teaspoon of pumpkin spice available in some stores for the cloves, ginger and nutmeg, but be sure to add the ground cinnamon.
DIRECTIONS IF USING BAKED PUMPKIN:
First, the pumpkin. If you're in a rush or don't want to mess with pumpkins, you can use store-brought pumpkin filling, but trust me the results with baked pumpkin are off the charts. So, if you are using pumpkin filing, skip the next step. Fair warning, if you're going to bake a pumpkin or two and then make the bread, give yourself some time. This is something you'd do on a weekend or day off.
Decide what pumpkin you want. You can use small sugar pumpkins, or get one of the larger orange pumpkins. Just remember you need enough of the cooked flesh for the recipe. I use a large pumpkin. It's a little more work, but pumpkin is actually quite versatile and can be used in not just breads and pies, but also soups, stews, casseroles, even curries. Also, when you scoop out hte pumpkins, don't throw away the seeds. Rinse them in a coriander and let them dry on paper towels. They can be used to feed birds, can be roasted in an oven and with a little salt and spice be eaten as a snack, or to garnish on the bread itself or other recipes.
Preheat oven to 400 degrees. Core out the root using diagonal slices going around with a sharp knife, then pull out the root. Slice the pumpkins in half, then use large spoon to scrape out the stringy guts and seeds. Then place each half on a large baking sheet or cookie sheet that has been sprayed with non-stick spray. Drizzle, then brush the inside flesh of each half with a vegetable oil of your choice. Some recommend coconut oil for sweet dishes and canola oil for savory dishes. I prefer olive oil. Then, season the inside flesh with sea salt or kosher salt to taste. An optional thing to do is to also turn over the pumpkin half and drizzle and brush the skin with oil as well, this will cause the skin to loosen and make it easier to peel away from the flesh.
Either way, have the flesh side of the pumpkin facing down and the skin facing up. If you're using a regular large orange pumpkin, you may only be able to do one side at a time. Sit the tray with the pumpkin half in the middle of the oven and let it cook for about anywhere from 30 to 45 minutes or longer, depending on the size of your pumpkin halves. You'll know it's done when you insert a paring knife and it inserts clean through the skin into the flesh easily. Pull out the tray and let it cool as the pumpkin will be VERY hot, give it at least an hour to cool, then use large spoon to scrape out the flesh.
DIRECTIONS FOR THE BREAD:
Preheat oven to 350 degrees.
In one large mixing bowl, combine the flour, salt, baking soda, sugars, and spices. Mix thoroughly with a whisk. In another mixing bowl, take the pumpkin flesh if you're using that and chop fine, or mash with potato masher and place in that along with whisked eggs, applesauce, and orange juice. Mix this thoroughly with a spatula.
Take the bowl with wet ingredients and slowly pour into the bowl of dry ingredients, mixing thoroughly and gently with a spatula. Again, gently, don't overdo it, just enough so the ingredients are thoroughly mixed. Once this is done, add the semi-sweet or dark chocolate chips, and also the chopped walnuts or chopped pecans, and mix again until thoroughly combined.
Take a baking pan or loaf pan, and a stick of butter at room temperature, and either use the stick itself or a brush to cover the insides of the baking tin with the butter, all over the bottom AND the sides. You don't need to use all the butter, just enough to ensure the bottom and sides are all nicely coated. When it's ready, carefully pour the batter into the tin, use a spatula to scrape any left in the bowl into the tin, and place in the middle rack of the oven. Let bake for at least 1 hour and 15 or so minutes, depending on your oven. The batter will be pretty wet, so may take a little longer in some ovens. You need to CAREFULLY watch the loaf in the last 10 or 15 mins or so of the process. When you insert a toothpick or small knife into the loaf and it comes out clean, it's done. Remove the loaf from the oven, wrap in foil and give it at least several hours to cool before serving. My recommendation is to place this in the fridge after it's cooled off, wrapped in tinfoil for a day or two, then serve. The bread's ingredients will continue to combine as it sits and chilling it gives a perfect consistency and taste.
Serve this bread on a chilly day with some hot coffee or tea, and you're set. You can also serve slices of this topped with some warm butter, jelly or jam of your choice, or even drizzled with some fresh cream or condensed milk. It goes well as a snack, after a meal or even as part of breakfast. Enjoy!
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I'm thinking of making it, but then topping the whole loaf with a cream cheese frosting
Tiamat
I've seen the future...
Nice! Let me know how it turns out. Just remember to make sure the loaf is completely cooled first. I'd recommend refrigerating it for at least several hours after it cools down.
Tiamat
I've seen the future...
I'll take a look later and see. I don't typically have a problem with discard as I just fry it up every day but perhaps there's a better recipe there.
But for now, Imma talk about another bread recipe that's near and dear to my heart.
It's exceedingly simple:
4 Cups flour (most flours will work but avoid self-rising, whole wheat flour is traditional)
2 Cups of water
1 Tablespoon of salt
Whisk the flour and salt, then add water slowly, mixing it well. The entire magic of this recipe is in getting the right consistency, stop adding water and soon as it comes together. There should be absolutely no powder to it but the ball of dough should also not be sticky or runny. Do not grease your tools, do not grease your cookie sheet, no grease whatsoever. Fats of any kind are your enemy.
Roll it out into a sheet no more than half an inch thick, no less than a quarter inch. A third of an inch or three-eighths are both considered ideal. Depending on what tradition you follow, form it into either squares or rounds, either way aiming for around 3 inch sections. Rounds are the British way while squares are American. Poke an even grid of holes in it (about 16 holes in a 3-inch block) with a nail or chopstick, a fork will work but bigger holes give better results and a nail is traditional. Don't fold the dough, you want a single solid layer here.
The holes both allow it to bake more evenly without rising and make it easier to break into pieces along the holes.
Some recipes for this wondrous dish leave the salt out. This is a bad idea, the reason it was done was because in the olden days, salt was expensive but you want its preservative effects here. Without the sat it will barely last a year or two and still be edible, instead of centuries.
Bake your blocks of dough, half an hour on each side at 375 degrees. It should be just lightly brown on each side and hard as stone.
You have just made the real-life equivalent of lembas bread and cram rations, a food that can keep in a bugout bag or on your pantry shelf forever:
HardtackHardtack will keep indefinitely just wrapped up in a bandana, as long as it doesn't get wet. It was taken on ships crossing the Atlantic Ocean as both bread and flour would be ruined by the duration of the trip while hard tack endured forever. It's the original MRE which continues to be a favorite because it lasts for an eternity. Don't believe me?
Leftover hardtack from the Civil War is still edible...
Assuming you used all-purpose flour, each square is going to be about 2.5 ounces and carry with it 250 calories. Whole wheat flour reduces the calorie count but has significantly more protein and vitamin content, in general I'd go with that and it was what was traditionally used. Either way at current prices each batch should run you a bit over a dollar by my reckoning. Ten 3" squares of hardtack was considered a solid day's rations for a soldier in the civil war.
How do you eat it? Well, you don't chew the stuff, the word "Hard" is in no manner ironic here, you can and will break your teeth on it. The traditional means of eating hardtack is to soak it in coffee, wine, brandy, tea, grog, porridge, or soup to soften it up first. And I do emphasize soak, this is incredibly dense stuff and just dipping it won't work. The traditional method of breakfast in the civil war was to drop a square in your cup of hot coffee and by the time you were done drinking the coffee, the hard tack would be soft enough to chew. Another way it was eaten in the Civil War was skillygalee, a term meaning "autocorrect will hate this word in a hundred and fifty years." To make skillygalee, they would soak the hard tack in cold water for ten minutes, then fry it in bacon grease and eat the hard tack and bacon together. Sometimes hard tack was broken into pieces and cooked into soup. In a pinch, you can just break it into pieces and suck on them long enough for your saliva to work... which could take a bit but is a viable option when you're on the go. That said... it's also not recommended, hardtack is not something you make because it's a delicious treat, it's made because it will keep forever. Bringing something along like bacon jam to put on it, eating straight hardtack is a sure morale crusher.
One thing I don't know if @Bear Ribs mentioned, but it's important IMO to keep your hardtack in an airtight container, preferably in a cool, dry place away from direct heat or sunlight. The reason for this is that Hardtack from the previous century was notorious for getting infested with weevils and their larvae, earning the nickname "worm castles". One of the reasons they were broken up in coffee was not just to make it easier to chew, it also allowed the bugs to float to the surface so they could be scraped out. It sounds disgusting, but one of the reasons for this is that hardtack was never quite stored correctly, sitting in boxes that would get exposed to sun and rain, humidity and heat. This cause hardtack to actually spoil in some cases and in other cases more often get infested with weevils as mentioned. Just keep them in proper airtight storage, don't get them wet like Bear Ribs mentioned and you're fine.
That said, there were several recipes of various quality like Bear Ribs mentioned that were used to make hardtack more edible. One of the more edible recipes in fact is lobscouse, something done by cooks on naval vessels. This is believed to have evolved in another recipe called lapskaus that is a Scandinavian dish of various meats, potatoes and vegetables.
There seems be some variations of lobscouse, here is my take on it, if you have some hardtack on hand and are curious, or just want to make it palatable, or need a quick easy meal. Perhaps not the best meal, but it's decent and filling and easy.
Also, you can do this same recipe with Sailor Boy Pilot Bread which you can find in some stores and online. Sailor Boy Pilot Bread is a fairly common item up in Alaska and keeps well, I usually have at least a few boxes in my pantry.
This version is kind of halfway between the very basic original lobscouse and modern lapskaus. Ingredients are:
Several pieces of hardtack, or Sailor Boy Pilot Bread, wrapped in a cloth and pounded until they are in bits and pieces.
Bacon fat/grease, or olive oil.
One onion, diced.
Several chopped garlic cloves, if available. Can also use garlic powder in a pinch.
One or two carrots, diced.
A couple potatoes, diced.
Either some preserved meat like salt beef or salt pork, or cured ham, or bacon, or even Spam. YOu can try this with any number of preserved or leftover meats, really.
Some water or broth. You can use water and some bouillion combined too, just not too much bouillion as you don't need too much water. Also if you do use broth or bouillion, make sure it doesn't clash with the meat. Beef or veggie broth for beef, chicken or veggie broth for bacon or pork, etc.
Salt, pepper and any other spices or herbs to taste.
You can try adding some other vegetables if you have them on hand like celery root, leeks, etc. Don't be afraid to be creative.
In a large frying pan, heat the bacon fat or grease, or olive oil. Fry off the diced onions, carrot and garlic. Once onions are properly caramelized along with carrot and onion, scrape off the pan into a dish and set aside. Keep the oil in the pan, then add the crumbled hard tack. Mix around and let the oil or fat help render the hard tack and soften it. At this point, add a little water or broth if needed. How much depends if you want this as more of a dish or more of a stew. The important thing is to have enough liquid to fully soften the hardtack. Once this is done, add in the meat, and let this cook for several minutes. After this, add the potatoes along with the other vegetables and let simmer for a while. If you're using preserved meat it will likely already be salty enough, but remember to taste and add a little more salt if needed. Add black pepper (or fresh ground pepper preferably), and any number of spices and additional herbs to taste. You can try a little parsley, or rosemary, thyme, etc.
After it's simmered for a bit, serve on a plate and you're done. Might not be the most attractive looking dish, but actually not too bad, give it a try if you wish.
AnimalNoodles
Well-known member
Newfoundlanders still use hardtack in alot of food. If they had a national dish it would be fish and brewis, which uses salt cod, fatback and hardtack to make a rather tasty meal. It was created by fisherman to be eaten while at sea, and has become a favorite.
Yinko
Well-known member
Just tried getting into whiskey. The glasses look cool, if you do it right it's a classy sort of drunk rather than a binging kind of drunk. Etc. Bought a couple of small bottles to try out, none of them cheapo.
Only problem is, I forgot that whiskey is undrinkable shit. I tried cutting it 1/2 and 1/3 with water and with fruit juice and it still was nasty. Like cough syrup. Fortunately, I anticipated that I might not like it, so I also bought a couple of bottles of wine.
Only problem is, I forgot that whiskey is undrinkable shit. I tried cutting it 1/2 and 1/3 with water and with fruit juice and it still was nasty. Like cough syrup. Fortunately, I anticipated that I might not like it, so I also bought a couple of bottles of wine.
Tiamat
I've seen the future...
If you have whiskey, you may wish to try a mint julep cocktail. Whiskey, water, ice, sugar and mint.
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5 Steps to the Perfect Mint Julep
The Mint Julep is a bourbon cocktail that is easy to make. The signature drink of the Kentucky Derby, this is one whiskey drink recipe you can't miss.
And if you have some decent wine, try a variant of Roman Mulsum. Wine mixed with water, honey and spices.
Romans in Britain - Recipe for Mulsum (Honey Wine)
Ancient recipe for Mulsum (Honey Wine)
www.romanobritain.org
stephen the barbarian
Well-known member
try club soda/ seltzer water as a mixer and/or an old fashioned to ease your way in.
Tiamat
I've seen the future...
Well, for Americans at least, Turkey Day is nigh upon us. If all goes well, you're gonna have some leftover turkey meat in your fridge....maybe a lot. What to do...
"But Brain, besides the question about the farting penguins of Ecuador, what are we going to do with all those big bits of cooked meat off of a dead funny bird??"
"If you had a mind, Pinky, it would have been a terrible thing to waste! We shall do only what we can do Pinky....make TURKEY WITH DUMPLINGS!!!"
Ahem, in all seriousness though, this is a very simple variation of Chicken with Dumplings, a Southern sort of thing. And just to be clear, I know Southerners get very picky about chicken and dumplings, especially the dumplings. Again, this is a no-brain (no pun intended) recipe you can try with leftover turkey meat, or chicken for that matter.
You will need:
For the utensils, one big cooking pot with lid, spatula or long wooden spoon, cutting knife, and cutting board, and mixing bowl.
For the Ingredients:
Leftover Turkey or chicken meat, cut/torn/shredded into roughly bite sized pieces.
Olive oil.
Several cloves crushed garlic.
8 ounces or more of baby carrots, or sliced carrots.
One large yellow onion, diced.
1 one bag fresh or frozen peas.
1 teaspoon (or more) thyme
Roughly 3 cans or so (or more) of chicken or turkey broth.
1 cup or more of Bisquik mix
1/2 cup of milk per cup of Bisquik flour mix.
Salt and pepper to taste.
Optional spices if you like, such as rosemary, parsley, etc.
In a large pot, pour in the olive oil, enough to coat the bottom of the pan, and on medium heat toss in the onions first, then the garlic and left them soften and caramelize. Then add in the carrots, mix and cook for a few more minutes.
Then place in leftover turkey or chicken meat, and brown for a minute or so. Then, add the broth, the peas and half the thyme, and bring to a boil. Once it's boiling, turn heat to low, cover and simmer for at least half an hour or more.
After this, in a mixing bowl combine the Bisquik flour, remaining thyme and milk. Mix together thoroughly until you get a nice wet dough, then drop spoonfuls of the dough into the cooking pot, cover again and cook for another 10 or so minutes. A bit of the flour from the dumplings will help thicken the stew, but you can add a little more flour to thicken further if you wish, just not too much.
Be sure to taste before serving, add salt and pepper to your desired taste. Don't be afraid to experiment with a little extra garlic, spice or other herbs if you wish.
When ready, ladle into large bowls and enjoy!
"But Brain, besides the question about the farting penguins of Ecuador, what are we going to do with all those big bits of cooked meat off of a dead funny bird??"
"If you had a mind, Pinky, it would have been a terrible thing to waste! We shall do only what we can do Pinky....make TURKEY WITH DUMPLINGS!!!"
Ahem, in all seriousness though, this is a very simple variation of Chicken with Dumplings, a Southern sort of thing. And just to be clear, I know Southerners get very picky about chicken and dumplings, especially the dumplings. Again, this is a no-brain (no pun intended) recipe you can try with leftover turkey meat, or chicken for that matter.
You will need:
For the utensils, one big cooking pot with lid, spatula or long wooden spoon, cutting knife, and cutting board, and mixing bowl.
For the Ingredients:
Leftover Turkey or chicken meat, cut/torn/shredded into roughly bite sized pieces.
Olive oil.
Several cloves crushed garlic.
8 ounces or more of baby carrots, or sliced carrots.
One large yellow onion, diced.
1 one bag fresh or frozen peas.
1 teaspoon (or more) thyme
Roughly 3 cans or so (or more) of chicken or turkey broth.
1 cup or more of Bisquik mix
1/2 cup of milk per cup of Bisquik flour mix.
Salt and pepper to taste.
Optional spices if you like, such as rosemary, parsley, etc.
In a large pot, pour in the olive oil, enough to coat the bottom of the pan, and on medium heat toss in the onions first, then the garlic and left them soften and caramelize. Then add in the carrots, mix and cook for a few more minutes.
Then place in leftover turkey or chicken meat, and brown for a minute or so. Then, add the broth, the peas and half the thyme, and bring to a boil. Once it's boiling, turn heat to low, cover and simmer for at least half an hour or more.
After this, in a mixing bowl combine the Bisquik flour, remaining thyme and milk. Mix together thoroughly until you get a nice wet dough, then drop spoonfuls of the dough into the cooking pot, cover again and cook for another 10 or so minutes. A bit of the flour from the dumplings will help thicken the stew, but you can add a little more flour to thicken further if you wish, just not too much.
Be sure to taste before serving, add salt and pepper to your desired taste. Don't be afraid to experiment with a little extra garlic, spice or other herbs if you wish.
When ready, ladle into large bowls and enjoy!
We're gonna be different this year. We're gonna do some french dip sandwiches.
Looking to purchase some Polish chocolates for affordable prices off of the internets or maybe a local Polish foods store... I mean obviously because I sure asf won't be going there.
Any general recommendations? Preferably NUT free since I'm trying not to get anyone killed.
Prince Polo wafers any good? Or Krowki Milanowskie Fudge!?!?!
I don't know why I shouted that last one out, seemed like it was appropriate to do.
Any general recommendations? Preferably NUT free since I'm trying not to get anyone killed.
Prince Polo wafers any good? Or Krowki Milanowskie Fudge!?!?!
I don't know why I shouted that last one out, seemed like it was appropriate to do.
TheRejectionist
TheRejectionist
Barely tangent to the question, but I would suggest picking up any Marlenka with Armenian recipe written on it. I found them once in Poland and once in Czechia.
Buba
A total creep
I love Krowki Milanowskie Fudge! I love "krówki" (which means "leedle cows") in general - the Milanowskie are the classic of the genre, but other brands/makers can be as good or better. Try before you buy, but Milanowskie should be a safe buy. Some brands are jawbreakers - warm and soften them in the mouth before chewing. But still can be yummy!!!11
I think Prince Polo Wafers are nothing exciting.
I am a fan of Delicje - Poland's take on Jaffa Cakes. Again try before buy, as flavour depends on producer. "Szampańskie" should be a safe buy, though.
Ptasie Mleczko - again various producers. No idea how to call these delicate sponges in English.
Pieguski - again I don't know how to call them in English - nice, crunchy ... cookies?
I think Prince Polo Wafers are nothing exciting.
I am a fan of Delicje - Poland's take on Jaffa Cakes. Again try before buy, as flavour depends on producer. "Szampańskie" should be a safe buy, though.
Ptasie Mleczko - again various producers. No idea how to call these delicate sponges in English.
Pieguski - again I don't know how to call them in English - nice, crunchy ... cookies?
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Both are good, at least if you like your sweets *really* sweet.
Prince-polo is listed as "may contain nuts", would have several recommends like tiki-taki but those also have that issue.
These should be ok:
Ptasie mleczko - Wikipedia
Barylki Chocolates with Alcohol
10 luxury dark chocolate barrels filled with alcohol. 10 barrels per box. Definitely not for children. Wedel is Poland’s oldest chocolate brand and one of the oldest Polish brands still in existence. For over 150 years it has been associated with genuine and original chocolate. The experience of...
www.polana.com
Advocat Wawel candies 100g
Advocat Wawel candies offer a 100g bag of delicate flavors and textures. The creamy and smooth texture of these candies makes them a favorite among adults and children alike. With a balanced selection of natural and artificial flavors, these candies are sure to satisfy your sweet tooth.
balticsupermart.com
Buba
A total creep
Somebody mentioned Tiki-Taki.
There is an IMO funny "heavy metal" version of a commercial for those bon-bons, a commercial which ticks ALL possible boxes of "advertising targeting women" - visually with Miss Anorexia contestants, the text being about sociability, about having a good time and making friends.
Warning - products with "adwokat" in the name are almost certain to have alcohol, or at least be alcohol flavoured. Same goes for "likier", but that should be easy to guess
There is an IMO funny "heavy metal" version of a commercial for those bon-bons, a commercial which ticks ALL possible boxes of "advertising targeting women" - visually with Miss Anorexia contestants, the text being about sociability, about having a good time and making friends.
Warning - products with "adwokat" in the name are almost certain to have alcohol, or at least be alcohol flavoured. Same goes for "likier", but that should be easy to guess
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Buba
A total creep
Also - if you or yours have a sweet tooth - wash down those krówki or kasztanki with IRN BRU, the Scottish fizzy pop. I once bought a six pack and ended giving those bottles away to assorted children and teens - too sweet for me. Mind you - I was a heavy Coca-Cola* drinker at that time ...
* European Coca-Cola is less sweet than USA version, using sugar from beets or sugar cane (like Mexican Coca-Cola, available at your local Pedro&Maria shop) and not corn syrup as sweetener.
* European Coca-Cola is less sweet than USA version, using sugar from beets or sugar cane (like Mexican Coca-Cola, available at your local Pedro&Maria shop
) and not corn syrup as sweetener.