10-11-2009, 09:00 AM
|
#201
|
#1 Goaltender
|
Quote:
Originally Posted by BuzzardsWife
my Polish born gramma always made the soup base with a ham bone and her borscht had little bits of ham in it..and sour cream of course.yum..you can buy a really good bottled borscht at Polcan Meats on Fairmont dr.
|
Polcan is a great store.
__________________
-Scott
|
|
|
10-11-2009, 09:45 AM
|
#202
|
Franchise Player
Join Date: Jul 2008
Location: in a swamp, tied to a cypress tree
|
Never realized Borscht has so many fans.
|
|
|
10-11-2009, 10:01 AM
|
#203
|
Scoring Winger
Join Date: Jul 2009
Location: Bowness
|
Quote:
Originally Posted by BuzzardsWife
I have a delicious recipe for pork tenderloin and its very low fat:
rub a bit of oil on meat..roll in thyme and salt and pepper, squeeze fresh lemon all over it and wrap in foil..bbq for 1/2 hour
|
You would be able to taste the lemon more if you used the zest instead (or in addition to) the juice.
|
|
|
10-11-2009, 11:39 AM
|
#204
|
One of the Nine
|
Quick question:
I'm boiling some lasagna noodles for dinner, but I'm not making the lasagna until about 4pm. Do I wait until they cool to put them in a tupperware in the fridge, or do I put them in the tupperware hot? I don't want them to dry out sitting in the colander.
|
|
|
10-11-2009, 12:49 PM
|
#205
|
Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
|
Use no boil noodles!
|
|
|
10-11-2009, 04:13 PM
|
#206
|
Franchise Player
|
Quote:
Originally Posted by GreenTeaFrapp
Use no boil noodles!
|
Exactly, and if anyone does not know what no boil lasagne noodles are, they are also called "oven ready" or "ready bake".
You use them dry, no need to cook. Simply place them in whatever order you would cooked lasagna noodles, that is all there is to it.
AND, a bonus, when you use ready bake lasagna noodles, they absorb a bit of the moisture from the other lasagna ingredients. That in turn means your lasagna is rarely runny, it sets up beautifully every time, making serving very very easy.
Now since this option is not available to 4x4, he has already cooked his noodles, the anwer he wants is cool them in water, then put in tupperware and refrigerate. Cooling them in water will stop any further cooking and you don't want to over cook any type of pasta, it gets slimey.
Last edited by redforever; 10-11-2009 at 08:38 PM.
|
|
|
10-11-2009, 05:41 PM
|
#207
|
Franchise Player
|
Any creative ways to cook pyrogies? I am getting tired of the boil them, fry them, variety.
__________________
But living an honest life - for that you need the truth. That's the other thing I learned that day, that the truth, however shocking or uncomfortable, leads to liberation and dignity. -Ricky Gervais
|
|
|
10-11-2009, 05:54 PM
|
#208
|
Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
|
Pan steam them.
Heat some oil in a pan, add the perogies then a half cup of water and cover. Cook 20 minutes and remove.
|
|
|
10-11-2009, 06:28 PM
|
#209
|
Franchise Player
|
From frozen?
__________________
But living an honest life - for that you need the truth. That's the other thing I learned that day, that the truth, however shocking or uncomfortable, leads to liberation and dignity. -Ricky Gervais
|
|
|
10-11-2009, 06:31 PM
|
#210
|
Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
|
Quote:
Originally Posted by oilers_fan
From frozen?
|
Yes. From frozen.
Oh, and turn the heat down to low once you cover them.
|
|
|
The Following User Says Thank You to GreenTeaFrapp For This Useful Post:
|
|
10-11-2009, 06:41 PM
|
#211
|
Franchise Player
|
Do you flip them over at all? And are you just talking about a normal frying pan, using olive oil or something?
__________________
But living an honest life - for that you need the truth. That's the other thing I learned that day, that the truth, however shocking or uncomfortable, leads to liberation and dignity. -Ricky Gervais
|
|
|
10-11-2009, 06:44 PM
|
#212
|
Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
|
Don't flip them. Don't lift the cover until the 20 minutes is done. One side will be crispy, one side will be soft. If you like them crispier, let them sit a few more minutes after the cover has been lifted.
|
|
|
10-11-2009, 06:46 PM
|
#213
|
Franchise Player
|
Ok, sweet. Thanks man.
__________________
But living an honest life - for that you need the truth. That's the other thing I learned that day, that the truth, however shocking or uncomfortable, leads to liberation and dignity. -Ricky Gervais
|
|
|
10-11-2009, 07:49 PM
|
#214
|
Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
|
just had a delightful pasta dish with ground beef, sundried tomatoes, onions and mushrooms. mmmm..
also does anyone have a good recipe for Chicken paprikash?
|
|
|
10-11-2009, 08:37 PM
|
#215
|
Franchise Player
|
Quote:
Originally Posted by chid
just had a delightful pasta dish with ground beef, sundried tomatoes, onions and mushrooms. mmmm..
also does anyone have a good recipe for Chicken paprikash?
|
I do, but I don't have it written down. My MIL just showed me how to do it and I cook it as was shown to me. And it is too hard to explain, would have to show you.
Now I did find a fairly authentic version in an Eating Well magazine. I have given this recipe for others to make and they have liked it. I have had it when my daughter made it and it is pretty good.
http://www.eatingwell.com/recipes/br...a_chicken.html
Edit: I should add that the traditional way of serving Chicken Paprikash is over homemade spaetzle noodles. Failing those, wide egg noodles are ok.
Last edited by redforever; 10-11-2009 at 09:03 PM.
|
|
|
The Following User Says Thank You to redforever For This Useful Post:
|
|
10-11-2009, 09:15 PM
|
#216
|
Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
|
mm yeah, nothing beats homemade spaetzle
|
|
|
10-11-2009, 09:28 PM
|
#217
|
One of the Nine
|
Holy crap. You guys just reminded me of spetzle. I only ever had it once, made authentically by the mother of an austrian employee I had at my hostel in wopland... Mo-fugga, that stuff's good.
|
|
|
10-11-2009, 09:29 PM
|
#218
|
Redundant Minister of Redundancy
Join Date: Apr 2004
Location: Montreal
|
Quote:
Originally Posted by missdpuck
Never realized Borscht has so many fans.
|
When I was in Krakow I tried white borsch (sometimes they called it Zur or Zurek). It was the best soup I've ever had, bar none.
Here how it's made:
http://www.soupsong.com/rbarscz.html
Sounds rather disgusting from the ingredients, but damn it is good.
|
|
|
10-11-2009, 09:32 PM
|
#219
|
Franchise Player
|
Quote:
Originally Posted by fotze
Has to be Kase Spaetzle and made with this or a knife. The spaetzle must not be made with any ingrediants other than flour and egg.
|
I add a bit of salt.
My MIL is now in a nursing home, but when she was still in her own home and cooking, it was unreal to watch her make homemade spaetzle.
First she made sure she had a very large stock pot full of boiling water.
Then she would make the dough. She just put her flour and egg and a bit of salt in a bowl, just went by feel, no recipe. She beat the ingredients with a wooden spoon until well combined.
Then she dumped the mixture on a wooden cutting board.
Next, she got a knife. Then she held the cutting board with the dough over the pot of boiling water and with the knife, very quickly cut off small portions of dough that dropped into the water. She was so quick, probably 2 pieces of spaetzle a second, and almost every piece of spaetzle was the same size.
|
|
|
10-11-2009, 09:41 PM
|
#220
|
Powerplay Quarterback
Join Date: Mar 2008
Location: Calgary
|
there is a delightful restaurant downtown on 6th avenue and 9th street called Jonas, it is the closest i can find to authentic chicken paprikash - its a little mom and pop place and it is divine. Their schnitzel is yummy too.
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 10:58 AM.
|
|