Jade's Recipe Exchange.

[ThatOwlWoman]

Is anyone else mad for mushrooms? I'm tinkering with this recipe by Anthony Bourdain.

https://www.epicurious.com/recipes/f...om-soup-231145

I'm using wild shrooms rather than the white store ones. I pureed only half; we like chunks. Will let you know how it turns out!

[Cypress]

Last weekend, a nice Ukrainian lady made me delicious Piroshki with braised cabbage. Almost as good as my Aunt's.
Sidebar - this lady was 94 years old, and survived four years in a Nazi slave labour camp. Unbelievable and very humbling to meet someone like that!

[NiftyNiblick]

My diet special sandwich:



Slice a thirty inch baguette laterally.



Apply the following ingredients.



Sliced mortadella.

Sliced prociutto.

Sliced capicola.

Sliced Genoa salami.

Sliced provolone.

Shredded lettuce.

Diced tomatoes.

Diced pickles.

Diced red onions.

Julienned banana peppers.

Sliced black olives.

A sprinkle of hot red pepper.



Dress with olive oil and red wine vinegar dressing.



Cut stuffed 30" baguette in half.

Eat half for lunch, half for your midnight snack before you go to bed.

Wash down with either Chianti or Guinness Stout. .



I can all but guarantee you the same health metrics that I enjoy.

[ThatOwlWoman]

Last weekend, a nice Ukrainian lady made me delicious Piroshki with braised cabbage. Almost as good as my Aunt's.
Sidebar - this lady was 94 years old, and survived four years in a Nazi slave labour camp. Unbelievable and very humbling to meet someone like that!

The recipe in writing:
https://www.allasyummyfood.com/cabbage-piroshki

Looks great! Are they similar to pelmeni?

[Cypress]

The recipe in writing:
https://www.allasyummyfood.com/cabbage-piroshki

Looks great! Are they similar to pelmeni?

Hello Owl!
Not at all like the delicious pelmeni, which is really more of a dumpling.

Piroshki is more like a pastry, or puffed bun stuffed with savory fillings. Braised cabbage, onions, mushrooms, meats, or any combination thereof.

[ThatOwlWoman]

Hello Owl!
Not at all like the delicious pelmeni, which is really more of a dumpling.
Piroshki is more like a pastry, or puffed bun stuffed with savory fillings. Braised cabbage, onions, mushrooms, meats, or any combination thereof.

So basically they're like the pasties that are the Official Food of the U.P. They're hand-held "pies" filled with shredded or ground meat, onions, rutabaga, etc. Some ppl eat them with gravy or catsup but that's frowned upon by the purists. Supposedly they are a leftover from the mining days and came from Wales or something. We also have a big Finnish influence here, with place names, ppl with Finnish surnames, and lutefisk (blech).

[Cypress]

So basically they're like the pasties that are the Official Food of the U.P. They're hand-held "pies" filled with shredded or ground meat, onions, rutabaga, etc. Some ppl eat them with gravy or catsup but that's frowned upon by the purists. Supposedly they are a leftover from the mining days and came from Wales or something. We also have a big Finnish influence here, with place names, ppl with Finnish surnames, and lutefisk (blech).

Sounds great, and very cool!
Yes, a lot of cultures seem to make wide use of the stuffed bun/pastry. A friend of mine turned my on recently to Cornish pasties. I could pig out on those things pretty frequently!

[Cypress]

I was in Quebec last week, and chowed down on some delicious poutine, a French-Canadian dish.
recipe at: https://www.seasonsandsuppers.ca/aut...outine-recipe/

[domer76]

Made a sauce today that I wandered across. It was intended for breakfast burritos, but I find it tastes great on almost anything.

15 jalapeno peppers, seeded. Use other peppers if you wish to increase or decrease the heat.
1 white onion
1/4 cup garlic

Smoked them on my smoker for two hours.

2 tablespoons sugar
1 cup water
1/4 cup white wine vinegar

Puree the veggies with the vinegar mixture. Reduce on medium heat in a stock pot for about 30 minutes. Cool and use on whatever. Yum!

[Jade Dragon]

I was in Quebec last week, and chowed down on some delicious poutine, a French-Canadian dish.
recipe at: https://www.seasonsandsuppers.ca/aut...outine-recipe/

I had good poutine in Golden, British Colombia. Had pulled pork on it. I think I posted this pic a few times already, but who's counting?

[PoliTalker]

Hello Jade,

I realized I invented something which is totally worthless; but then it might be useful to others, so I should share it.

And this is as good a place as any.

It's not really a thing, but a way of doing something.

Something with food.

Sort of like cooking, but not exactly.

It's about using the microwave.

So, when you're wanting to heat up some leftovers? It could be a lot of things. Almost anything, except a liquid.

Anyway, you kno whow a micro-nuker heats unevenly?

So the outside is really hot, but the inside is still cold?

This deals with that.

What you do is before you nuke it, you arrange the food on the plate in a circle.

That's it!

Nothing in the middle of the plate.

The food is all around the outer edge, in a ring.

Then there IS no middle, so none of it is still cold.

It all gets hot.

Maybe everybody else already knew that and I'm a little late, I don't know.

But I figured this out for myself.

I didn't hear it anywhere. My idea. And it works.

So, if you never tried it before, you should.

It totally works like a charm.

You can even do Pizza, (sort of OK,) but first you have to slice up the slice into strips. Then arrange them into a ring around the edge of the plate. Of course pizza is better warmed in the oven, but this is a quick and dirty way. QUICK is the big thing here. Most everything is better heated a different way than the nuker, but if you want to use the tool efficiently, this is how you do it: The ring around the edge.

I use this technique for doing tacos the second time around. If you've got already cooked taco meat, and you want to heat it up to make tacos? Yes. The ring method. And another trick. Tacos have a problem if you take stuff out of the fridge, cut it up, and put it on the taco, it robs the heat and the whole thing ends up cold by the time it's eaten. So here's how to serve a hotter taco. Shred the cheese as soon as it comes out of the fridge, so it handles nicely with the shredder. Put that aside and let it warm to room temp. Cut up the tomatoes and onions and mix them with the taco sauce. Spread the mixture on the ring of already-cooked taco-meat for nuking. That way, when you take the hot shells out of the oven, and you put some not-cold cheese in there, then the hot meat mixture goes on the cheese and melts it. Nice! Last thing before serving: Toss a bit of freshly chopped lettuce on top; and you've got a scrumptious warm taco with a nice crunch and cold lettuce to boot.

[ThatOwlWoman]

Hello Jade,

I realized I invented something which is totally worthless; but then it might be useful to others, so I should share it.

And this is as good a place as any.

It's not really a thing, but a way of doing something.

Something with food.

Sort of like cooking, but not exactly.

It's about using the microwave.

So, when you're wanting to heat up some leftovers? It could be a lot of things. Almost anything, except a liquid.

Anyway, you kno whow a micro-nuker heats unevenly?

So the outside is really hot, but the inside is still cold?

This deals with that.

What you do is before you nuke it, you arrange the food on the plate in a circle.

That's it!

Nothing in the middle of the plate.

The food is all around the outer edge, in a ring.

Then there IS no middle, so none of it is still cold.

It all gets hot.

Maybe everybody else already knew that and I'm a little late, I don't know.

But I figured this out for myself.

I didn't hear it anywhere. My idea. And it works.

So, if you never tried it before, you should.

It totally works like a charm.

You can even do Pizza, (sort of OK,) but first you have to slice up the slice into strips. Then arrange them into a ring around the edge of the plate. Of course pizza is better warmed in the oven, but this is a quick and dirty way. QUICK is the big thing here. Most everything is better heated a different way than the nuker, but if you want to use the tool efficiently, this is how you do it: The ring around the edge.

I use this technique for doing tacos the second time around. If you've got already cooked taco meat, and you want to heat it up to make tacos? Yes. The ring method. And another trick. Tacos have a problem if you take stuff out of the fridge, cut it up, and put it on the taco, it robs the heat and the whole thing ends up cold by the time it's eaten. So here's how to serve a hotter taco. Shred the cheese as soon as it comes out of the fridge, so it handles nicely with the shredder. Put that aside and let it warm to room temp. Cut up the tomatoes and onions and mix them with the taco sauce. Spread the mixture on the ring of already-cooked taco-meat for nuking. That way, when you take the hot shells out of the oven, and you put some not-cold cheese in there, then the hot meat mixture goes on the cheese and melts it. Nice! Last thing before serving: Toss a bit of freshly chopped lettuce on top; and you've got a scrumptious warm taco with a nice crunch and cold lettuce to boot.

And *always* cover whatever you are microwaving, or your wife who keeps that thing spotless will be very, very angry. lol

[Jade Dragon]

Hello Jade,

I realized I invented something which is totally worthless; but then it might be useful to others, so I should share it.

And this is as good a place as any.

It's not really a thing, but a way of doing something.

Something with food.

Sort of like cooking, but not exactly.

It's about using the microwave.

So, when you're wanting to heat up some leftovers? It could be a lot of things. Almost anything, except a liquid.

Anyway, you kno whow a micro-nuker heats unevenly?

So the outside is really hot, but the inside is still cold?

This deals with that.

What you do is before you nuke it, you arrange the food on the plate in a circle.

That's it!

Nothing in the middle of the plate.

The food is all around the outer edge, in a ring.

Then there IS no middle, so none of it is still cold.

It all gets hot.

Maybe everybody else already knew that and I'm a little late, I don't know.

But I figured this out for myself.

I didn't hear it anywhere. My idea. And it works.

So, if you never tried it before, you should.

It totally works like a charm.

You can even do Pizza, (sort of OK,) but first you have to slice up the slice into strips. Then arrange them into a ring around the edge of the plate. Of course pizza is better warmed in the oven, but this is a quick and dirty way. QUICK is the big thing here. Most everything is better heated a different way than the nuker, but if you want to use the tool efficiently, this is how you do it: The ring around the edge.

I use this technique for doing tacos the second time around. If you've got already cooked taco meat, and you want to heat it up to make tacos? Yes. The ring method. And another trick. Tacos have a problem if you take stuff out of the fridge, cut it up, and put it on the taco, it robs the heat and the whole thing ends up cold by the time it's eaten. So here's how to serve a hotter taco. Shred the cheese as soon as it comes out of the fridge, so it handles nicely with the shredder. Put that aside and let it warm to room temp. Cut up the tomatoes and onions and mix them with the taco sauce. Spread the mixture on the ring of already-cooked taco-meat for nuking. That way, when you take the hot shells out of the oven, and you put some not-cold cheese in there, then the hot meat mixture goes on the cheese and melts it. Nice! Last thing before serving: Toss a bit of freshly chopped lettuce on top; and you've got a scrumptious warm taco with a nice crunch and cold lettuce to boot.

You do something similar when you nuke thick sauces, like sausage gravy. You put a well in the middle of it, to allow for more surface area. Otherwise the outside layers will dry out, and the inside might not heat up.

[PoliTalker]

Hello Jade,

You do something similar when you nuke thick sauces, like sausage gravy. You put a well in the middle of it, to allow for more surface area. Otherwise the outside layers will dry out, and the inside might not heat up.

Yes. I do that too. and Aha!

So I am not the only person to figure this out.

The wife thinks I'm crazy, but I tell her: "Hey. Nobody tells you this kind of stuff so you have to figure it out for yourself!"

She refuses to nuke pizza, but she's a pizza purist. Doesn't want the slice cut up into strips. But then she's a cook. I'm not. I just prepare food. She's the kitchen magician. She goes into the kitchen and magic happens. A food artist. What she does is a work of art. When I make a meal I just want to eat and I don't want to wait. (But it's worth waiting for what she does!)

[Jade Dragon]

Hello Jade,



Yes. I do that too. and Aha!

So I am not the only person to figure this out.

The wife thinks I'm crazy, but I tell her: "Hey. Nobody tells you this kind of stuff so you have to figure it out for yourself!"

She refuses to nuke pizza, but she's a pizza purist. Doesn't want the slice cut up into strips. But then she's a cook. I'm not. I just prepare food. She's the kitchen magician. She goes into the kitchen and magic happens. A food artist. What she does is a work of art. When I make a meal I just want to eat and I don't want to wait. (But it's worth waiting for what she does!)

I found a thing that gave advice of reheating pizza in a skillet. https://www.foodandwine.com/news/red...eheating-pizza