Kitchen and Cooking Thread

[sclitheroe]

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.

[missdpuck]

Never realized Borscht has so many fans.

[Bownesian]

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.

[4X4]

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.

[GreenTeaFrapp]

Use no boil noodles!

[redforever]

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.

[metallicat]

Any creative ways to cook pyrogies? I am getting tired of the boil them, fry them, variety.

[GreenTeaFrapp]

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.

[metallicat]

From frozen?

[GreenTeaFrapp]

Originally Posted by oilers_fan

From frozen?

Yes. From frozen.

Oh, and turn the heat down to low once you cover them.

[metallicat]

Do you flip them over at all? And are you just talking about a normal frying pan, using olive oil or something?

[GreenTeaFrapp]

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.

[metallicat]

Ok, sweet. Thanks man.

[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?

[redforever]

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.

[chid]

mm yeah, nothing beats homemade spaetzle

[4X4]

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.

[BlackEleven]

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.

[redforever]

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.

[chid]

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.