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Favourite Recipes - Food!

Discussion in 'The HHV Army' started by Dusty_D, Feb 3, 2013.

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  1. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    Question: How to keep popped corn fresh and crispy for more than a day?

    After we coat our popcorn with caramel, we let it cool to room temp. on cookie sheets, then put it into airtight containers, or ziplock bags, but even so it still gets soft just a couple hours after putting it away.

    We've tried baking the caramel corn at low temp. (250˚ F) in the oven for 30 an hour to 45 min. stirring every 10-15 min. All to no avail!!! Frustrated!! :glare:
     
  2. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
    What do you do with them once you put them in the zip-lock bags?! Do you Freeze them, or just let them sit out? Freezing the bags is supposed to help keep the popcorn fresh.
     
  3. TheAngryBovine

    TheAngryBovine Senior Member Verified Member ECF Veteran

    Oct 16, 2012
    Oldsmar, Fl
    That's actually genetic. I read a study a year or so ago (don't ask for a reference) about people who like cilantro vs. people who think it tastes like soap... Me... I've learned to love it, but it still tastes like soap.
     
  4. TheAngryBovine

    TheAngryBovine Senior Member Verified Member ECF Veteran

    Oct 16, 2012
    Oldsmar, Fl
    Ok, this dish won me awards...
    Gal. water. Lemon halfed and squeezed. 2 bay leaf. Tbsp redfish magic. Boil. Pour over a whole lobster. 10 minutes. Pull lobo... Clean body, legs, leave tail on shell... Risotto cooked in duck or chicken stock. Add body/leg meat and handful roquette, pistachios. White truffle oil, heavy cream, asiago and s+p to taste. Poach tail til just barely cooked in salted butter. Split and pull tail out of shell but still connected at rear fin, serve over risotto.
     
  5. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    I'll try that, Dusty, thanks. We usually just leave the bags out. I'm thinking it just may be that Thailand is too dang humid this time of year for caramel corn. :facepalm:
     
  6. 76bridget

    76bridget Vaping Master Verified Member ECF Veteran

    Mar 17, 2013
    OK, USA
    Meant to share this last week but didn't get the chance.. So here it is.

    Cinco De Mayo

    2 cups shredded chicken breast
    1/4 cup plain yogurt (I use greek)
    1/4 cup light mayo
    2 Tbs lemon juice
    1/2 tsp cumin
    1/2 tsp salt
    1 1/2 Tbs tobasco sauce
    1/2 cup shredded carrots
    2 Tbs chopped fresh cilantro
    1/4 cup diced red pepper
    1/4 cup sliced green onions

    I love this for lunch on wheat cracker chips but would be good also rolled up in a tortilla. I toss my carrots, cilantro and peppers in the mini-chopper to make it easier. Also about 3 small to med chicken breasts seem to make about 2 cups. I pan cook my chicken on low until done, cut into chunks, then toss in the kitchen aid mixer to shred while warm. I refrigerate for a few hours or overnight before diving in..
     
  7. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    Sounds delicious!!!
     
  8. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
    This sounds a lot like what we do except we leave out the carrots, and substitute SriRacha hot sauce instead of the Tobasco. Works well with Tuna too! :)
     
  9. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
    Green Chutney

    1 bunch of coriander leaves (stems removed) - approximately 2 cups
    1/2 cup mint leaves
    1/2 tsp cumin seed
    1/4 small onion roughly chopped
    1/2" fresh ginger
    2-3 cloves garlic
    1/4 cup unsweetened desiccated coconut
    2 green chilies
    2 lemons juiced (add juice from one lemon at a time to desired flavour)
    salt to taste

    Blend ingredients together to thick paste. Use as dipping sauce or as a spread on buttered bread.
     
  10. Bronze

    Bronze ECF Guru Verified Member ECF Veteran

    Aug 19, 2012
    The Tar Heel State
    Wow, I had a cloud of dust come out my monitor when I pulled up this thread.
     
  11. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    INGREDIENTS

    strong bread flour (500g)
    warm water (approx. 300ml of warm water)
    1 sachet of dried yeast (7g)
    1 tbsp caster sugar
    1 heaped tsp salt
    2 tbsp of sun-dried tomato purée (or tomato paste)
    2 sprigs of fresh rosemary, or 1 tbsp of dried rosemary
    2 cloves of garlic, peeled and chopped
    mayonnaise (200g)
    handful of fresh basil
    1 lemon
    20 rashers of bacon
    4 plum tomatoes
    handful of mustard cress
    1 little gem lettuce
    a ball of mozzarella

    RECIPE

    Sift the flour into a bowl and stir in the sugar and salt.
    Mix the yeast with 100ml of warm water until it forms a smooth liquid.
    Add the yeast to the flour and add the rest of the water a little at a time until it forms a dough, you may not need all the water.
    Knead the dough for about 5-10 minutes on a surface until its silky soft and elastic or in a machine with a dough hook.
    Dust a bowl with flour and place the dough inside, cover with Clingfilm and leave in a warm place for about an hour until the dough doubles in size.

    Squeeze in the tomato purée, chop the rosemary and crush garlic, then add to the risen bread and knead again until well combined.
    Press the dough into one large oblong loaf shape and place onto a floured baking tray then leave to prove again for another hour.

    Preheat the oven to 180°C.
    Place the loaf in the oven for 30 minutes until the loaf is cooked inside and the bread sounds hollow when tapped from underneath, then leave to cool on a wire rack.

    Lay the bacon onto a grill tray and cook under a medium heat for a couple of minutes before turning the rashers and repeating on the other side.
    In a blender mix the mayonnaise up with the fresh chopped basil and zest of a lemon until smooth and green.
    Quarter the tomatoes, remove the pulp and seeds (optional) and cut into a small dice.
    Slice the bread into 8 doorstep slices and toast one side of each slice.
    Smother the untoasted halves in basil mayo, scatter with cress, ripped up little gem leaves and tomato pieces.
    Stack the hot crispy bacon on top and lay thin slices of mozzarella on top to begin to melt.
    Finish with another slice of half toasted bread with more mayo and serve.

    Makes 1 loaf and 4 sandwiches

    ***************************************************************
    Tom/Gar/Rosemary Bread by Chakris1, on Flickr

    ***************************************************************
    Ultimate BLT by Chakris1, on Flickr

    Credit Where Credit due:
    *******
     
  12. Bunnykiller

    Bunnykiller ECF Guru Verified Member ECF Veteran

    Nov 17, 2013
    New Orleans La.
    I was going to make a comment but my mind is in the gutter mode so I wont... ;)
     
  13. PapawBrett

    PapawBrett Travelin' Man Verified Member ECF Veteran

    Jul 16, 2012
    Monroe NC
    PAPAW'S HOLIDAY HAM

    1 Real Ham (unglazed, uncut)
    1 small can Pineapple Slices (in water)
    1/2 small jar Maraschino Cherries

    Remove as much of outer fat from ham as can be easily removed. Set ham, flat side down, into large crock pot. Add just enough water to keep crock pot from drying out. Place pineapple slices onto sides of ham, and add cherries onto ham/ into water.
    Cooking times may vary due to size/ power of crock pot. Try 1 hour on high, 2- 3 hours on low. cook until done.
    Slice thin and serve. Remaining ham great for sandwiches and breakfast meats.
     
  14. Bunnykiller

    Bunnykiller ECF Guru Verified Member ECF Veteran

    Nov 17, 2013
    New Orleans La.
    the store bought stuff has the caramel sprayed onto it with a paint sprayer... I saw that operation at one of the food companies we had to visit for an Intralox ( company I worked for) field trip...
     
  15. retic1959

    retic1959 Vaping Master ECF Veteran

    Papaw try subbing out the water in the crock pot with a bottle of good root beer , I know you like your sweets , that should be right up your alley . :)
     
  16. Bronze

    Bronze ECF Guru Verified Member ECF Veteran

    Aug 19, 2012
    The Tar Heel State
    Just don't use Budweiser Root Beer. :)
     
  17. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    Thanks, BK. We find that putting a silica bag in each package and then freezing keeps it nice and crunchy for a long time. :toast:
     
  18. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
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