Recipes / Food - Drink

[bjones6416]

I decided to make my own corn tortillas instead of buying them, since that's what I've been eating as bread lately more often than not. Duh, totally easy even for a non-cook like me. It's kind of fun, actually. I made mine really small, and ate them with scrambled eggs w/veggies for lunch.

[kindlekitten]

Originally Posted by bjones6416

I decided to make my own corn tortillas instead of buying them, since that's what I've been eating as bread lately more often than not. Duh, totally easy even for a non-cook like me. It's kind of fun, actually. I made mine really small, and ate them with scrambled eggs w/veggies for lunch.

Dad loved making blue corn tortillas. obviously he could have made them with yellow or white corn, but for some reason, blue corn really tickled his fancy

[Stitchawl]

Originally Posted by pilotbob

Wow... that is impressive...although I'm not sure how you can do that.

I guess I'm a 'genetically enabled' steak chef!
That, or very lucky. But I've always been able to do this regardless of the fire being used or the thickness of the steak. I just 'sense' that it's time to turn it over, and it comes out right every time.

I expect you don't give the same amount of time and focus to a 10 cent piece of bread as you do to a $5-$10 cut of beef.
BOb

LOL! This is Japan. A $10 steak would weigh 3oz. for ordinary beef.
A pound of Kobe steak runs between $300-$350 a pound, but no one eats Kobe beef in US-style cuts anyway. It would be like eating a mouthful of lard.

When I want (or can afford) good steak, I have to go to a wholesale butcher shop that is open to the public one morning a week and have them cut it to order. Steaks sold in the supermarket are usually about 1/4" thick.


Stitchawl

[bjones6416]

Originally Posted by kindlekitten

Dad loved making blue corn tortillas. obviously he could have made them with yellow or white corn, but for some reason, blue corn really tickled his fancy

I'd like to make some blue ones! I just made mine with maseca:

[Stitchawl]

We had a new dish this weekend, with a flavor to die for! I got the recipe from the chef and was amazed at how simple it is! This was served as an appetizer but it could easily become a main dish!

Kelaguin Monuk
1 chicken baked or barbequed without spices.
1 medium coconut grated
1 or 2 lemons
1 bunch green onions
3 tbsp crushed red pepper
salt

Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.

Serve with warm tortilla



Stitchawl

[Hellmark]

I was just thinking, that with the number of people here who cook, and those who make ebooks, why don't we see about making a mobileread cook ebook? It could be possibly something we could also do for charity, if we didn't have it for free.

[beppe]

Originally Posted by Stitchawl

We had a new dish this weekend, with a flavor to die for! I got the recipe from the chef and was amazed at how simple it is! This was served as an appetizer but it could easily become a main dish!

Kelaguin Monuk
1 chicken baked or barbequed without spices.
1 medium coconut grated
1 or 2 lemons
1 bunch green onions
3 tbsp crushed red pepper
salt

Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.

Serve with warm tortilla



Stitchawl

This sounds really delicious. I had a similar dish last weekend, although there were a bit more crushed spices, and coconut milk and yogurth, heated in a pot. Chicken breasts were poached in the sauce, very gently. It is the magic of coconut. The great smoother. Some crunchiness came from the crushed spices, from the coriander mostly, that is also a great smoother.

We ate it lukewarm, with steamed broccoli fleurettes. Had 3 helpings. In appreciation.
I am karming your recipe.

[beppe]

Originally Posted by Hellmark

I was just thinking, that with the number of people here who cook, and those who make ebooks, why don't we see about making a mobileread cook ebook? It could be possibly something we could also do for charity, if we didn't have it for free.

We need good pictures also.
And food that can be eaten while reading

[Latinandgreek]

Originally Posted by Hellmark

I was just thinking, that with the number of people here who cook, and those who make ebooks, why don't we see about making a mobileread cook ebook? It could be possibly something we could also do for charity, if we didn't have it for free.

I love that idea.

[Stitchawl]

Originally Posted by Hellmark

I was just thinking, that with the number of people here who cook, and those who make ebooks, why don't we see about making a mobileread cook ebook? It could be possibly something we could also do for charity, if we didn't have it for free.

Count me in for a couple of recipes!


Stitchawl

[Latinandgreek]

Originally Posted by Stitchawl

Count me in for a couple of recipes!


Stitchawl

Me, too!

[bjones6416]

Count me in for enjoying everybody else's recipes!

I can pretty much only roast or steam vegetables and make corn tortillas.

[Ea]

Originally Posted by Hellmark

I was just thinking, that with the number of people here who cook, and those who make ebooks, why don't we see about making a mobileread cook ebook? It could be possibly something we could also do for charity, if we didn't have it for free.

Sounds as if you just signed up for the job of editing it!

More seriously, if the thought was to donate it to charity, it also means asking money for it, which in turn means it needs to have a measure of quality in order to provide value to the purchaser. It's a huge amount of work to edit something like this, especially with amateur recipes. I wish you luck

[Stitchawl]

Originally Posted by Ea

Sounds as if you just signed up for the job of editing it!

More seriously, if the thought was to donate it to charity, it also means asking money for it, which in turn means it needs to have a measure of quality in order to provide value to the purchaser. It's a huge amount of work to edit something like this, especially with amateur recipes. I wish you luck

Doing it as a charity project would also necessitate people providing names and credit card numbers, etc., etc. when purchasing the book. And as you said, for a project of this magnitude, it really does need a lot of work to provide value for money spent.

Doing it as something just for Forum members is another matter. Someone with a little skill at putting together an e-book, could take our files, given with only our screen names, collate into one e-reader file, and put it here in the download library... Quick and easy for someone who already knows how to make an e-book.

Stitchawl

[beppe]

Originally Posted by Stitchawl

Doing it as a charity project would also necessitate people providing names and credit card numbers, etc., etc. when purchasing the book. And as you said, for a project of this magnitude, it really does need a lot of work to provide value for money spent.

Doing it as something just for Forum members is another matter. Someone with a little skill at putting together an e-book, could take our files, given with only our screen names, collate into one e-reader file, and put it here in the download library... Quick and easy for someone who already knows how to make an e-book.

Stitchawl

An other point in favor of your approach, is that the recipes should be ... how to say it ... good?