the Old Granny thread
Re: the Old Granny thread
Carbonade! Great!
The recipes I know use more regular beer (Leffe, to be specific). We drink the Trappist beer instead.
Adding a bit of sugar (or even gingerbread!) is traditional in French Flanders, though not everyone likes the sweet and savoury taste.
The recipes I know use more regular beer (Leffe, to be specific). We drink the Trappist beer instead.
Adding a bit of sugar (or even gingerbread!) is traditional in French Flanders, though not everyone likes the sweet and savoury taste.
- Lyra
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Re: the Old Granny thread
I am so glad to find out this is not a aged-babe thread.
~Lyra
~Lyra
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From yonder, in the land of TWC.
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Re: the Old Granny thread
Different beer for different recipes. Some foods might work with with a very light beer but other times you just need the fullest possible taste.Ars Lande wrote:The recipes I know use more regular beer (Leffe, to be specific). We drink the Trappist beer instead.
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Re: the Old Granny thread
I have done it with Leffe Bruin and that works very well too.Ars Lande wrote:Carbonade! Great!
The recipes I know use more regular beer (Leffe, to be specific). We drink the Trappist beer instead.
Adding a bit of sugar (or even gingerbread!) is traditional in French Flanders, though not everyone likes the sweet and savoury taste.
I prefer mine not too sweet, but if you want sweetness you could add a sweeter beer (such as leffe bruin), or you could add some ontbijtkoek, which is a *kind* of gingerbread. I suppose gingerbread would be fine as a substitute.
But to be honest, the kilo of meat costs about 6.50 euros, and the bottle of Westmalle Dubbel costs 1,20 eur. So it's not really like it's that big of a deal to use a slightly more expensive beer. I think four people can eat from it easily, probably more, so it's not *that* expensive for such an absolutely marvelous dish.
Wow I just LOVE stewed dishes...
Re: the Old Granny thread
You're right - I think I'll try your recipe, in fact. I'd like to try a less sweet take on the recipe.sirdanilot wrote: But to be honest, the kilo of meat costs about 6.50 euros, and the bottle of Westmalle Dubbel costs 1,20 eur. So it's not really like it's that big of a deal to use a slightly more expensive beer. I think four people can eat from it easily, probably more, so it's not *that* expensive for such an absolutely marvelous dish.
Re: the Old Granny thread
Done. Apparently you need to add a number after the equals sign in [list=]. (It doesn't matter which number, but it needs to be there. I expected that the entered number would be the one to start the numbered list with, but no, so simply use "1".) You also don't need the [/*] tags, but these simply disappear without breaking the output.Pressed Bunson wrote:If a mod could come by and un-break my list format, that'd be great.
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Re: the Old Granny thread
Thanks.Cedh wrote:Done. Apparently you need to add a number after the equals sign in [list=]. (It doesn't matter which number, but it needs to be there. I expected that the entered number would be the one to start the numbered list with, but no, so simply use "1".) You also don't need the [/*] tags, but these simply disappear without breaking the output.Pressed Bunson wrote:If a mod could come by and un-break my list format, that'd be great.
Re: the Old Granny thread
I bought this oyster sauce from this China shop run by this China lady. But it's different than the oyster sauces other stores carry. This one is really watery and salty (and has an awful smell), and doesn't make a sauce on it's own. Does anyone have any suggestions on what I should do? Like, should I mix it with some corn starch or potato flour before adding to the wok?
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Re: the Old Granny thread
I only know the thick gloppy kind myself too.
I would add it in small quantities to my wok dish, like fish-sauce. Contrary to common belief a wok dish doesn't need to be saucy. If you just have vegetables and some protein, the most important thing is that they are well-seasoned (like ginger, garlic, soy sauce, your oyster sauce, some spicy stuff), and you don't really need a saucy consistency with that.
Alternatively you could ask the china lady how to use it, though communication is sometimes a problem with people in chinese stores, in my experience...
I would add it in small quantities to my wok dish, like fish-sauce. Contrary to common belief a wok dish doesn't need to be saucy. If you just have vegetables and some protein, the most important thing is that they are well-seasoned (like ginger, garlic, soy sauce, your oyster sauce, some spicy stuff), and you don't really need a saucy consistency with that.
Alternatively you could ask the china lady how to use it, though communication is sometimes a problem with people in chinese stores, in my experience...
Re: the Old Granny thread
But it's not wokky if it's not sauce. D: Okay then. :/sirdanilot wrote:I only know the thick gloppy kind myself too.
I would add it in small quantities to my wok dish, like fish-sauce. Contrary to common belief a wok dish doesn't need to be saucy. If you just have vegetables and some protein, the most important thing is that they are well-seasoned (like ginger, garlic, soy sauce, your oyster sauce, some spicy stuff), and you don't really need a saucy consistency with that.
Alternatively you could ask the china lady how to use it, though communication is sometimes a problem with people in chinese stores, in my experience...
Yeah, it is a little difficult at times. And the store's quite far away.
Re: the Old Granny thread
Is this a Thing in Sweden or something? I mean "wok" meaning a style or genre of food?Qwynegold wrote:But it's not wokky if it's not sauce. D: Okay then. :/
Salmoneus wrote:(NB Dewrad is behaving like an adult - a petty, sarcastic and uncharitable adult, admittedly, but none the less note the infinitely higher quality of flame)
Re: the Old Granny thread
woks have a million uses! I second Dewrad's request for clarification
<Anaxandridas> How many artists do you know get paid?
<Anaxandridas> Seriously, name five.
<Anaxandridas> Seriously, name five.
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Re: the Old Granny thread
I would find that unsurprising. Here in Finland, 'wokki' seems to be used not only as the name of the cooking utensil but also as the word for a dish that has the stir fry nature.Dewrad wrote:Is this a Thing in Sweden or something? I mean "wok" meaning a style or genre of food?Qwynegold wrote:But it's not wokky if it's not sauce. D: Okay then. :/
Re: the Old Granny thread
It's a dish that has been woked. :S
Re: the Old Granny thread
Sick Scandinavian perverts. "To wok" is not a verb in English.Qwynegold wrote:It's a dish that has been woked. :S
Salmoneus wrote:(NB Dewrad is behaving like an adult - a petty, sarcastic and uncharitable adult, admittedly, but none the less note the infinitely higher quality of flame)
- KathTheDragon
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Re: the Old Granny thread
Neither are 'medal' or 'podium'.
Re: the Old Granny thread
Cogent points, validly raised.
Salmoneus wrote:(NB Dewrad is behaving like an adult - a petty, sarcastic and uncharitable adult, admittedly, but none the less note the infinitely higher quality of flame)
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Re: the Old Granny thread
Wok can also be used as a verb in Dutch, wokken. However we usually don't wok at home, but we go out wokking at wok restaurants, which serve quite good Westernized asian food. You can collect your favourite ingredients and get them wokked by wok-chefs.
If you choose a good restaurant it's really not half bad, though there are many very mediocre ones out there. Very many.
If you choose a good restaurant it's really not half bad, though there are many very mediocre ones out there. Very many.
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Re: the Old Granny thread
Made a really good 'jambalaya' today. Inverted commas because it's not authentic cajun/creole cuisine, and is good only in the sense that it tasted nice.
Onion, celery, pepper, chopped tomatoes, dash of red wine, failed attempt at 'vegetable stock thickened with roux' that looked good for a moment but ended up 'vegetable stock with small lumps of roux in it' (wasn't an issue, though, the lumps all went away eventually after it had been added, some sugar, salt, pepper, plenty of cayenne pepper, oregano, a small amount of cloves, and garlic and chervil, and some chunks of (fairly cheap) chorizo and saucisson sec, along with some pearl barley (meant to end up half as much barley per portion as I'd normally eat). Cooked in a slow cooker. Then, later (but still for much longer than normally advised for cooking fish) salmon, and and cumin. [The salmon had been frozen for ages, and hastily defrosted, so I didn't feel guilty about intentionally over-cooking it - the idea was to add bulk and texture and a general fishiness, rather than to have pristine bits of delicately-flavoured salmon]. Almost at the end, added some shredded crab.
Took out a portion and added it to separately-cooked rice (a half-portion, due to the barley already in the main jambalaya (and yes I know real jambalaya is meant to have the rice cooked in it, but that doesn't work in a slow cooker)). Still have at least one more portion for tomorrow.
Anyway, it was seriously delicious. Distinctive, too - between the crab and the salmon there was a real sharp note, but balanced by the rest, and not off-putting (as some of my previous attempts to slow-cook fish have been). Won't win any points for subtlety, I guess, but really good.
Onion, celery, pepper, chopped tomatoes, dash of red wine, failed attempt at 'vegetable stock thickened with roux' that looked good for a moment but ended up 'vegetable stock with small lumps of roux in it' (wasn't an issue, though, the lumps all went away eventually after it had been added, some sugar, salt, pepper, plenty of cayenne pepper, oregano, a small amount of cloves, and garlic and chervil, and some chunks of (fairly cheap) chorizo and saucisson sec, along with some pearl barley (meant to end up half as much barley per portion as I'd normally eat). Cooked in a slow cooker. Then, later (but still for much longer than normally advised for cooking fish) salmon, and and cumin. [The salmon had been frozen for ages, and hastily defrosted, so I didn't feel guilty about intentionally over-cooking it - the idea was to add bulk and texture and a general fishiness, rather than to have pristine bits of delicately-flavoured salmon]. Almost at the end, added some shredded crab.
Took out a portion and added it to separately-cooked rice (a half-portion, due to the barley already in the main jambalaya (and yes I know real jambalaya is meant to have the rice cooked in it, but that doesn't work in a slow cooker)). Still have at least one more portion for tomorrow.
Anyway, it was seriously delicious. Distinctive, too - between the crab and the salmon there was a real sharp note, but balanced by the rest, and not off-putting (as some of my previous attempts to slow-cook fish have been). Won't win any points for subtlety, I guess, but really good.
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But the river tripped on her by and by, lapping
as though her heart was brook: Why, why, why! Weh, O weh
I'se so silly to be flowing but I no canna stay!
But the river tripped on her by and by, lapping
as though her heart was brook: Why, why, why! Weh, O weh
I'se so silly to be flowing but I no canna stay!
Re: the Old Granny thread
What is this thread about?
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If we don't study the mistakes of the future we're doomed to repeat them for the first time.
If we don't study the mistakes of the future we're doomed to repeat them for the first time.
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Re: the Old Granny thread
I understand your confusion; it seemed a reasonable assumption that it was about female ancestors of advanced years, but clearly I was mistaken.
Non fidendus est crocodilus quis posteriorem dentem acerbum conquetur.
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Re: the Old Granny thread
Cooking, it seems.
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Re: the Old Granny thread
This is a cooking thread, so named (methinks) because people tend to get the bulk of their recipes from grandparents and parents.
Anyways, nothing entirely new cooking-wise from me, but I've been doing a lot of the "usual" recipes. Probably will be looking at doing some steaks tomorrow because steak yum-yum.
Anyways, nothing entirely new cooking-wise from me, but I've been doing a lot of the "usual" recipes. Probably will be looking at doing some steaks tomorrow because steak yum-yum.
What do you see in the night?
In search ofvictims subjects to appear on banknotes. Inquire within.
In search of
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Re: the Old Granny thread
And, speaking of recipes, I think I've gotten a good aïoli recipe down. Tastes like I should add more garlic sometimes, but whatever.
Aïoli au vampireshark
Produces about a cup or so of stuff.
4 egg yolks
1 cup/~250 ml extra virgin olive oil (make sure it's extra virgin! In my experience, if it's not, it won't set well.)
1 tlb./~15 ml white wine vinegar
fuckton of freshly grated garlic to taste
1.) Separate egg yolks and let them stand for about an hour to get to room temperature. Beat them a little bit with a wire whisk to get them liquefied.
2.) Add vinegar and beat a little more.
3.) Add garlic. Beat a bit more.
4.) While continuously beating with a whisk, slowly add the olive oil in a thin stream. Keep beating until all the oil is incorporated into the emulsion; do not stop beating.
5.) Store in refrigerator for up to four weeks. Enjoy with things like fish, steaks, or other things with flavor on their own. (Not good with chicken, for example.)
Aïoli au vampireshark
Produces about a cup or so of stuff.
4 egg yolks
1 cup/~250 ml extra virgin olive oil (make sure it's extra virgin! In my experience, if it's not, it won't set well.)
1 tlb./~15 ml white wine vinegar
fuckton of freshly grated garlic to taste
1.) Separate egg yolks and let them stand for about an hour to get to room temperature. Beat them a little bit with a wire whisk to get them liquefied.
2.) Add vinegar and beat a little more.
3.) Add garlic. Beat a bit more.
4.) While continuously beating with a whisk, slowly add the olive oil in a thin stream. Keep beating until all the oil is incorporated into the emulsion; do not stop beating.
5.) Store in refrigerator for up to four weeks. Enjoy with things like fish, steaks, or other things with flavor on their own. (Not good with chicken, for example.)
What do you see in the night?
In search ofvictims subjects to appear on banknotes. Inquire within.
In search of
Re: the Old Granny thread
A recent discovery: halloumi cheese chopped into flakes & fried makes an excellent non-meat bacon substitute.
[ˌʔaɪsəˈpʰɻ̊ʷoʊpɪɫ ˈʔæɫkəɦɔɫ]