I experiment with my grandmothers recipes all the time. She is the one who taught me to measure in the palm of my hand, smell the spice bottle to decide if it would blend well in my pan, and always do take a risk in the kitchen. I think she would be pleased to see her recipes live on and change to bring joy to anyone who uses them.

:| Tell me that was a typo... it had to be, right?

In principle I would imagine a solar oven would proof bread just fine but I dunno if it would start it baking at 250 F, and I also don't think one can adjust the temp--you get what you get, depending on the sun and the outdoor temps that day. They say you can bake cookies, but it takes a long time.

200 degree Celsius = 392 degree Fahrenheit...

Good Morning/Afternoon/Evening/Night Delicious people
wherever in the world you are!

I have to say that it is so cool to have a thread where we are talking about food with friends from all over the world.

Also, this thread is only 25 days old and it has really taken off. We are getting a lot of readers as well as posters. I want to invite those of you who are reading and not posting to drop in and say hello. It would be great to hear from you.


Someone asked me what whole grain pasta I liked and I never replied. This conversation came from another thread.

Do any of you use whole grain pasta? Whole wheat or other grain?

Happy Friday Folks !

That is the only pasta I buy now and brown rice that I eat, unless at a restaurant.


ahhh Grandmother's recipes. The best! I'll be searching for some good tamales this holiday season that compare. I found some last year and probably go with the same place for this year. . pork and red chile and some green chile and cheese ones. I should ONE OF THESE DAYS break down and try to make my own. :p

damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!

Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.

Goldenrod Eggs
 

We have been eating this on Christmas morning for as long as I can remember. Some people like it on toast, we prefer good ole southern biscuits. You can add cooked sausage if you like.


Ingredients
•2 hard-cooked eggs
•2 tablespoons plus 2 teaspoons butter, softened and divided
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon white pepper
•1 cup milk
•2 buttermilk biscuits

Directions
•Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over biscuit. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.

Hey ruff,

I am hoping that someone will post some Tamale recipes and tips. This may require recruiting someone.

So shout out to all of you Tamale makers out there! Help us out!


Definitely let us know how the pans work out for you.

What do you plan on using the pans for?

It's payday, it's payday! I can go buy some chickens! I can have bones!! I might even buy beef bones! :cheer:

A friend just asked for my Thai Peanut sauce recipe... so I guess I am cooking that so I can actually measure what goes in it...

Care to share? I have never made Thai peanut sauce.

I sure will... just as soon as I make it... *laughs* I really don't know the amounts for it... I just get out a bowl and start pouring stuff in... so I am going to have to make it to get the measurements.

I love Thai Peanut sauce. You will have to share that recipe with us.

Amazing how many good cooks and foodies we have around here.

Fabulous.

Thanks, Sun!

HA!! You got that backwards! :cheesy: *I* get to dress in layers, and wear soft fuzzy cozy clothes, and long-sleeved tshirts. I'm the lucky one.:spruceup:

We're a ways away from this yet. :anothersnowman: And then I will be even more layered up, because I will be *ta-daaa!* The Girl In the Snowglobe! :cheesy: :cheesy: :cheesy:

*wanders out singing* ~...winter is coming the goose is getting fat; please put a penny in the old man's hat...~

*makes warding signs with fingers* :bolt: Noooo heat, nononono! Autumn, Winter, Spring--the livable seasons! :cheesy:

I love that old song too, but I just realized I was singing "winter is coming" and the real words are "Christmas is coming". :cheesy: Ah well, I've already moved on to Solstice songs. Youtube is my friend. :cheesy:

Long Post (about beans) and other things--
 

HI Dante--!! So happy to see you here. I wanted to comment on two things: music and toppings. I can't agree with you more about the music they play-- my honey says the same thing. lol. Toppings -- I like broccoli, cheddar, garlic. I also like cheese with shrooms and onions. and I like ham, cheese, with green chili. I am not good at making omelettes, when I attempt to make them, they usually end up as scrambled eggs with added toppings. :|

My answers are in coloured. and btw, what an awesome way to spend your Saturday morning, coffee, talking about food, and friend(s).

So I have been eating lots of beans over the past few days and thought-- who else likes beans? What kind of beans do you like? and what kind of recipes do you use? :chef2:

Here are some beans I've eaten-- in the past (not all within the few days)
:passinggas:

Adzuki Beans

http://www.cherrygal.com/images/Adzuki.jpg

These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some Zesty Adzuki Bean Salad?) -- mmm.

Anasazi Beans

https://www.usaemergencysupply.com/i...sazi_beans.jpg

This burgundy and white heirloom variety is popular in Southwestern recipes — especially soups. It's no surprise since they make an excellent substitute for pinto beans. Make refried beans with these little treasures and you'll never look back.

Black Turtle Beans (black beans) -- my favourite.

http://image.made-in-china.com/2f0j0...rtle-Beans.jpg

Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads.

Black-Eyed Peas (not the music group) :rockband2:

http://upload.wikimedia.org/wikipedi...ckEyedPeas.JPG

On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern US states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than Black-Eyed Pea and Collard Green Soup.)

Cannellini Beans

http://1.bp.blogspot.com/_P86w3jiXpH...ni+beans+2.jpg

These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish. Also try making a white bean hummus--.

Garbanzo Beans (a.k.a. Chickpeas)

http://3.bp.blogspot.com/-Uh-X3U1Ibt...anzobeansh.jpg


This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this Chipotle Veggie Stew and you'll be a legend.)

Flageolet Beans

http://www.plantnames.unimelb.edu.au...Flageolets.jpg

First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too.

Great Northern Beans

http://farm3.static.flickr.com/2233/...087dbff3a1.jpg

Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times.

Green Lentils (a.k.a. French Lentils)

http://www.kilicas.com.tr/pop/images/ymercimek.jpg

Ooh la la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice.

Green Split Peas

http://www.gourmetsleuth.com/Images/...split-peas.jpg

Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch.

Kidney Beans

http://farm4.static.flickr.com/3248/...f8ce671b71.jpg

These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans.

Lima Beans

http://3.bp.blogspot.com/-K6oxeQGKdl.../lima-bean.jpg

Thankfully, succulent lima beans are shedding their bad rap as the food to force-feed kids. Add them to minestrone and other soups or combine them with corn and green beans for succotash. Who knows? You might even forgive your parents.

Lupini Beans

http://mideats.com/wp-content/upload...ian_Termis.png
At Italian fairs and Spanish beer halls these beans are a popular snack. Technically a member of the pea family, these flat, coin-shaped, dull yellow seeds are second only to soybeans in plant protein content. Allow for a long soaking period and extended cooking time to reduce their potential for bitterness.

To be continued on a new post---

Mung Beans

http://2.bp.blogspot.com/-M43D7wqLCO...Mung-Beans.jpg

You probably know mung beans for their sprouts, but the beans themselves are revered as a healing food. Mung beans range in color from greenish-brown to yellow to black and have delicate, sweet flavor. They need no pre-soaking, cook quickly and are easy to digest; you can't go wrong.

Pinto Beans (YUM)

http://landsofwisdom.com/wp-content/...into-beans.jpg

A favorite in Southwest and Mexican dishes — "pinto" means "painted" in Spanish — these earthy beans have a delicious, creamy texture ideal for refrying. Combine with onions, chili powder, garlic and tomatoes as a filling for enchiladas or sauté cooked beans with olive oil, garlic and tamari.

Red Beans

http://thepetitfour.com/wp-content/u...ried-beans.jpg

These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice.

Red Lentils

http://www.foodsubs.com/Photos/redlentils5.jpg

Don't be fooled by the name; this variety of lentil isn't really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don't hold their shape so they're best in soups or purées or cooked until creamy with Italian seasonings. (Still not sure what to make? Try Red Lentils with Garlic and Onions.)

Split Peas (Green peas)

http://www.joyfulbelly.com/Ayurveda/...plit-Peas.jpeg

While green peas are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split and dried. Split peas don't require presoaking and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger.

~~

Well that's what I came up with-- beans/legumes -- Enjoy.

I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.