Recipes / Food - Drink

[bjones6416]

Originally Posted by Stitchawl

Up-scale SOS


# 1 small loaf French bread, cut in 1/2? slices.
# 1/4 cup extra virgin olive oil
# garlic powder
# onion powder
# 1/2 lb. ground beef
# 1/2 lb. ground pork
# 1 tbsp. worcestershire sauce
# 4 oz. button or crimini mushrooms, sliced
# 3.5 oz. shitake mushrooms, sliced
# 3 cloves garlic, minced
# 1 tbsp. all purpose flour
# 2 tbsp. sour cream
# 1/2 - 3/4 cup milk
# salt and pepper to taste

* Preheat oven to 375°.
* Arrange bread slices on a half-sheet pan or large cookie sheet.
* Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top.
* Bake at 375° until top is golden, flip and brush other side of bread with olive oil.
* Return to oven until the bread is golden brown and crisp. (About 7 minutes total.)
* Remove from heat and set aside.

* Brown ground beef and ground pork
* Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat.
* Add onions and cook until unions are sift and just translucent.
* Add garlic and cook 1 minute, stirring frequently to avoid burning.
* Add shitake mushrooms, cook for 1 minute, then add button mushrooms.
* Continue cooking vegetable mixture until mushrooms are golden.
* Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.)
* Return ground meat to pan and stir to distribute all ingredients.
* Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
* Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil.



Stitchawl

This sounds delicious, but it's much more upscale, and with a lot more ingredients, than what we eat.

[bjones6416]

These recipes are more like the creamed beef we eat:

http://www.seabeecook.com/cookery/re...os_recipes.htm

[Stitchawl]

Originally Posted by bjones6416

These recipes are more like the creamed beef we eat:
http://www.seabeecook.com/cookery/re...os_recipes.htm

Yes, I know. Much more stuff than the military ever used.


I think this is the one I used to get in the mess hall.
Creamed Meat

1950 Army and Air Force Recipes
No. K-75

Yield: 100 portions
Portion: 6 ounces
INGREDIENTS WEIGHTS MEASURES
Meat, carcass
or
Meat, ground 25 lb

17 lb ---
---
Onions, dehydrated
Bacon or meat fat
Flour, sifted
Milk, evaporated

Beef stock or water 1-1/2 oz
1 lb
1-1/2 lb


Stitchawl

[Ea]

Originally Posted by Stitchawl

Up-scale SOS
...

I looks very inviting, but it raised a couple of questions in me.... Do you eat the meat mixture with the crisp toast on the side or is it meant to be put together some way before serving? What does "SOS" mean? I googled and found a possible translation of "Save Our Saucepans"....

[Stitchawl]

Originally Posted by Ea

I looks very inviting, but it raised a couple of questions in me.... Do you eat the meat mixture with the crisp toast on the side or is it meant to be put together some way before serving?

The creamed meat and vegetable mixture is served on top of the toast slices.

What does "SOS" mean? I googled and found a possible translation of "Save Our Saucepans"....

Sorry. It's not that graceful. It was named by rough men at war... It's named for the way it looks when served;

"Sh@t On Shingles."


Stitchawl

[montsnmags]

Originally Posted by Stitchawl

...
Sorry. It's not that graceful. It was named by rough men at war... It's named for the way it looks when served;

"Sh@t On Shingles."

...

Way back when, when we four kids had been particularly annoying and would start hassling Mum about dinner with a demanding "What's for dinner?", she would sometimes in exasperation respond "Sh@t with bloody sugar on!". That was our alert that we'd gone too far that day.

It wasn't until I heard Nan say it that I realised there was a fine tradition of lexical exasperation in that family.

Cheers,
Marc

[Ea]

Originally Posted by Stitchawl

The creamed meat and vegetable mixture is served on top of the toast slices.

Sorry. It's not that graceful. It was named by rough men at war... It's named for the way it looks when served;

"Sh@t On Shingles."

Thanks

[beppe]

Lentils.
yesterday I cooked a pack of Puy Green Lentils that I got in France this summer following the advice of a dear friend and great cook.
I have to admit that they are absolutely unique. Perfumed and tasty. Like no other lentils I ever had before. It might be the volcanic ground on which they are grown.

Yesterday I had them just out of the cooking pot with salt, a dash of sherry vinegar and few drops of lemon juice (I am on a strict diet since few days). Wonderful contrast. I thought of using oil, but my mentor suggested to go for some contrast and mentioned a somewhat sharp vinegar. How appropriate! Mentor explained that oil would have just added calories without adding any valuable contrast to the otherwise bland lentils. I learned an interesting lesson there.

To day I made a small soffritto (carrots and onions chopped finely in little oil and salt, fried until tender) and heated the already cooked lentils with a bit of their cooking water. I got a soup that became marvelous after I blended some of it and seasoned it with a spoon of grated Parmesan. Actually it was calling for few crushed fennel seeds. I will use them next time. I learned this seasoning trick from a Colombian guy. An other great cook. This time I wanted to savor the lentils as close to their original perfumed blandness as possible, notwithstanding onion, carrots and Parmesan. Sure, but without any of those I would have felt too much under a punitive diet.

Lentils are an excellent source of protein and fibers. 80 gr of dry stuff is a nice portion if one uses them instead of meat or fish. Therefore from a 500 gr pack I got 6 portions.

With the rest of the 500 gr that I cooked, i filled 4 cups, froze them and this morning I transfered the mound shaped lentils in a plastic bag in the final freezer position for future use.

Delicious Puy Green Lentils. They are also very easy to cook. I just had to cook them for 20 minutes in 3 times their volume in water. I checked them not to overcook them but to have them just al dente. It is then that I perceived their nice perfume. Once you know the quality and the attributes of your ingredients it is easier to prepare them so that their value is put in evidence.

[GeoffC]

[Ea]

Originally Posted by GeoffC

Seconded

[bjones6416]

Well, with all this and on the lentils, I think I need to give them a try. I'm always looking for something good (and nutritious) to mix in with brown rice for quick lunches -- would lentils be good that way? I'm ashamed to say I've never cooked them...

[Ea]

Originally Posted by bjones6416

Well, with all this and on the lentils, I think I need to give them a try. I'm always looking for something good (and nutritious) to mix in with brown rice for quick lunches -- would lentils be good that way? I'm ashamed to say I've never cooked them...

I often mix lentils (though usually the small red or yellow ones) with rice when I'm cooking it. Well, at least I do when I feel like being virtuous and healthy

[bjones6416]

Originally Posted by Ea

I often mix lentils (though usually the small red or yellow ones) with rice when I'm cooking it. Well, at least I do when I feel like being virtuous and healthy

I cook my rice in an electric rice cooker. Would the lentils cook in the same amount of time as the rice, or would I need to pre-cook them?

[Ea]

Originally Posted by bjones6416

I cook my rice in an electric rice cooker. Would the lentils cook in the same amount of time as the rice, or would I need to pre-cook them?

Depends on the type of the rice and the lentils. Small lentils like Puy or red lentils usually need 15-20 min to get tender, and Puy lentils shouldn't cook longer or they get mushy. It matters less how long red or yellow lentils cook so they would work better with brown rice that needs to cook 35-40 min. I'd like to mention Beluga lentils, which are smaller than Puy and have a vey nice texture, but definitely needs to be cooked separately as they colour everything grey.

[GeoffC]

Originally Posted by bjones6416

I cook my rice in an electric rice cooker. Would the lentils cook in the same amount of time as the rice, or would I need to pre-cook them?

One advantage of lentils (over beans) is they do not require any pre-cooking.