The BDSM Kitchen

[catalina_francisco]

Powdered or just finer granulated?

I see powdered, never mind

Finer granulated as powdered is too fine except for icing and stuff....lol, and on Dutch pancakes and profiteroles...yum.

Catalina

 

[Ebonyfire]

Finer granulated as powdered is too fine except for icing and stuff....lol, and on Dutch pancakes and profiteroles...yum.

Catalina

Gotcha! Thanks for posting the recipes.

Eb

 

[snowy ciara]

Bump for Ms FooFoo...

 

[Ebonyfire]

Nothin' says lovin' like something from the oven....

 

[snowy ciara]

My oven has pizza in it... With LOADS of veggies...

 

[FurryFury]

Bump for Ms FooFoo...

My grandmother didn't measure either so I had to figure this out for myself. After a while you can just kind of "tell" when the consistency is "right." It took me some experimenting to get it right. I messed up a few batches let me tell you.

Now she'd put her biscuits on one of the those heave cast iron round flat pans. They'd be in a circle all nice and neat. She'd put oil on her hands to shape them and make them pretty. I don't have that kind of time. I don't like oiling my hands up either so I use a regular cookie sheet which I "butter" by using a paper towel and oil so I don't get that much on my hands I then "drop" the dough from the table spoon I've been stirring with.

So the recipe is really simple.

All you need is veggie oil, buttermilk and self rising flour and an oven.

Depending on how many biscuits you want to make is how you decide how many cups of buttermilk you use. There were weeks I'd make a big ass bunch of these babies and eat of them for breakfast every day for a couple of weeks.

Grand would make one pan of about eight medium sized biscuits every single morning. It was my favorite thing to wake up to!!!

So she'd use about one cup of buttermilk,
two cups of self rising flour and
one quarter cup of vegetable oil.

Mix together, ( do NOT over stir that will mess up the consistency,)
drop on greased sheet

bake at 400 degrees for approximately 7-10 minutes (keep a close eye on em) , make sure the bottoms don't burn, when the dough is holding together and the bottoms are slightly brown,

put the oven on broil to brown the tops for less than a minute.

Now to make more? Just remember always use twice the amount of flour that you do buttermilk and up the oil a little.

These taste great no matter what you like with them. I don't do gravy and biscuits myself. I like em with karo syrup, strawberry or fig preserves and/or honey. I also like to put some butter and some cheddar cheese inside them.

*rubs tummy*

Um, um!

Fury

 

[FurryFury]

Nothin' says lovin' like something from the oven....

I used to love that "Pillsbury dough boy!"

http://www.homeschooloasis.com/storehs_obituary_of_pillsbury.htm

Fury

 

[FurryFury]

My oven has pizza in it... With LOADS of veggies...

That sounds awfully damned good!!!

Fury

 

[snowy ciara]

Oh it was good! I got two slices left, one for breakfast today and one for dinner tonight with some leftover salad. I make one huge salad once every few days and then nibble on it until it's gone.

Thank you for the recipe!

Weird question for the cooks.

Can you freeze buttermilk like you can coconut milk?

Because I only want it when I'm making biscuits or pancakes (which isn't that often) and I can only find it half quart cartons. So I was wondering if I could divide it up into cup or half cup portions and put it in the small, heavy duty freezer zippy bag and it'd be okay. I mean, still work okay and taste okay.

Whenever I have leftover beef stock or coconut milk or whatever, I pour it into an ice cube tray and freeze them, and then break them out and keep them in a zippy. I have one tray where each cube is about a quarter of a cup (pre-freezing, before they expand) so I can guesstimate how many cubes I need.

 

[graceanne]

Awesome Chili

(I found a recipe in a magazine and have tweaked it till I got it to where Mr. Picky would eat it.)

1 1/2 lbs hamburger
2 bell peppers
1 lg onion
1 1/2 tbsp garlic, chopped REAL small
1 can chili's
2 can's tomatoes
1/2 cups salsa
1/4 cup chives (fresh is best, but dried is fine)

Start cooking hamburter, chop bell peppers and onions and add to the hamburger. Add in chili's. Let it cook till their's hamburger fat in the bottom and then add the chives and the garlic. Wait till the meat is almost done (some light pink, but mostly brown) and add in the tomatoes and the salsa. Cover for another 5 minutes or so, and serve. Tastes great with cornbread. (see below)

 

[graceanne]

1 c Yellow Cornmeal
1 c White Flour
2 tbsp sugar (optional)
4 tsp Bak'g Pwdr
1/2 tsp Salt
1/4 melted margarine
1 egg
1 c milk
1 can chili's (optional)

Preheat the overn to 425d. Grease a square cake pan or a 10" cast iron skillet
Mix dry ingredients. Add in wet ingredients. Stir well and pour in pan. Bake for 20 - 25 minutes.

 

[FurryFury]

Oh it was good! I got two slices left, one for breakfast today and one for dinner tonight with some leftover salad. I make one huge salad once every few days and then nibble on it until it's gone.

Thank you for the recipe!

Weird question for the cooks.

Can you freeze buttermilk like you can coconut milk?

Because I only want it when I'm making biscuits or pancakes (which isn't that often) and I can only find it half quart cartons. So I was wondering if I could divide it up into cup or half cup portions and put it in the small, heavy duty freezer zippy bag and it'd be okay. I mean, still work okay and taste okay.

Whenever I have leftover beef stock or coconut milk or whatever, I pour it into an ice cube tray and freeze them, and then break them out and keep them in a zippy. I have one tray where each cube is about a quarter of a cup (pre-freezing, before they expand) so I can guesstimate how many cubes I need.

I don't know the answer to that. I know as a child milk was my all time favorite and I tried to make popsicles out of it but that didn't work.

I hear you can add lemon juice to milk for a buttermilk substitute.

Also there is dry buttermilk, I don't know how good or bad it is.

Buttermilk seems to last a good long time though, far longer than milk.

Fury

 

[snowy ciara]

This isn't a recipe, it's a neat-o kitchen hint that someone gave me. I was complaining because frozen pizza crust is so weird. (Or sometimes deli pizza that you take home and bake.) It seems that if you do it on a cookie sheet, the crust is soggy or not cooked all the way through. But if you do it on the rack, it's too crunchy for my taste. The key of course, is the super duper bakestone that you can get at all the fancy pants cooking stores for 20 or more bucks.

Or you could go down to the Dom Depot, get a large square of unglazed terracotta tile and bring it home. Wash it, let it dry, and put it in the oven when you turn it on to pre-heat it. I had two of them crack into the oven (due to flaws in the tile, where there were air bubbles) but they don't shatter or explode and the pizza's still edible if they crack underneath it. I'm on my third and it works well. I spent a whole 7 dollars, including the two that cracked. Take that Sharper Image!

 

[@}-}rebecca----]

This isn't a recipe, it's a neat-o kitchen hint that someone gave me. I was complaining because frozen pizza crust is so weird. (Or sometimes deli pizza that you take home and bake.) It seems that if you do it on a cookie sheet, the crust is soggy or not cooked all the way through. But if you do it on the rack, it's too crunchy for my taste. The key of course, is the super duper bakestone that you can get at all the fancy pants cooking stores for 20 or more bucks.

Or you could go down to the Dom Depot, get a large square of unglazed terracotta tile and bring it home. Wash it, let it dry, and put it in the oven when you turn it on to pre-heat it. I had two of them crack into the oven (due to flaws in the tile, where there were air bubbles) but they don't shatter or explode and the pizza's still edible if they crack underneath it. I'm on my third and it works well. I spent a whole 7 dollars, including the two that cracked. Take that Sharper Image!

ohh my oven came with a stone and it cracked , replacing its a pain , I am doing what you did Miss Snowy.......great hint !

 

[snowy ciara]

It came from Technobarbarian, aka D's mariposa's Masterly One.

 

[FurryFury]

Woo hoo y'all! I'm making baked ziti today. It smells so good baking, I can barely stand it!

Fury

 

[Quint]

...........

 

[Shankara20]

truffles? anyone had any experience with them?
I know what they are. I have never tasted them. If you had been given one in a glass jar, what would you do with it?




and this is not about chocolate.

 

[snowy ciara]

I only know about the chocolate kind of truffles, so I'm no help here, Shank... But if you ever need help with them, let me know.

 

[FurryFury]

truffles? anyone had any experience with them?
I know what they are. I have never tasted them. If you had been given one in a glass jar, what would you do with it?




and this is not about chocolate.

Try this link.

http://www.mykoweb.com/cookbook/truffles.html

They are considered to be quite rare and very good depending on exactly what kind of truffles. Just shaving a little of a truffle can make ALL the difference in a dish, or so they say.

Fury

 

[catalina_francisco]

Curry Puffs (Makes 24)

250gr (8oz) minced steak
salt, pepper
1 tablespoon soy sauce
1 tablespoon oil
1 onion
1 tablespoon grated green ginger
1 tablespoon curry powder
1 teaspoon cornflour
2 tablespoons water
1 beef stockcube
375 gr (12oz) packet puff pastry
oil for deep frying

1. Combine minced steak, salt, pepper and soy sauce, mix well.

2. Heat oil in pan, saute peeled and finely chopped onion and green ginger until onion is transparent.

3. Stir in curry powder, cook 1 minute.

4. Add meat mixture to pan, stir until meat is browned; drain off excess fat.

5. Blend cornflour with water, add to meat mixture with crumbled stock cube, cook further 1 minute; allow to cool.

6. Roll out pastry very thinly on lightly floured surface, cut into rounds with 8cm (3in) cutter.

7. Put a teaspoonful of mixture on to each round, glaze edges of pastry with water, fold in half, press edges together.

8. Deep fry in hot oil until golden. Drain on absorbent paper.

These can be served with drinks, with Ginger Chutney for dipping.

Ginger Chutney:

Heat 1 cup fruit chutney, 1 teaspoon grated green ginger and 1 teaspoon soy sauce.




Catalina

 

[chris9]

truffles? anyone had any experience with them?
I know what they are. I have never tasted them. If you had been given one in a glass jar, what would you do with it?




and this is not about chocolate.

OMG! Why did not I see this before? With a truffle you can do anything including seducing me

 

[Shankara20]

OMG! Why did not I see this before? With a truffle you can do anything including seducing me

oh fine - now you tell me....

 

[chris9]

oh fine - now you tell me....

You posted this on the day of my exam. I believe for the not-exam part of the day and the following days I've been too drunk to tell you...

 

[Exogenous]

I only use measurements the first time I try a recipe for a starting point. The next time I make anything I tend to tweak it the way I think (hope) it will taste best. Besides, experimenting is fun! So, for this recipe you can add or delete as much of the seasonings as you wish. Whatever your tastebuds desire.

Cauliflower and Ham Casserole

1 large head of cauliflower, broken into bite-sized flowerets (slice the large flowerettes), par-boiled and well drained
1 can cream of mushroom or cream of chicken soup
1/2 cup sour cream (or a little more if you like the sharp taste)
1 cup of shredded cheese (sharp cheddar for a zing or use Swiss for a more mild taste, any cheese that you like will do)
Garlic cloves, finely minced and toasted (as little or as much garlic as you prefer – toasted in a pan with a little butter or margarine is better but it can be added raw.)
1 small sweet onion, finely chopped (optional and is good with or without – if you use the onion be sure to sauté it with the garlic.)
¼ teaspoon ground pepper
1 ham steak, ½ - ¾ lb, diced

Mix the soup, sour cream, cheese, garlic, onion, and pepper so that it’s the consistency of thick cake batter. If it seems too thick add a little milk. Sometimes I sprinkle in a little ground nutmeg, just for fun.

Toss the cauliflower and ham together and pour the soup mixture in. Mix until the cauliflower and ham are well coated. Pour that mixture into an 8x12 baking dish (I use a spray, such as Pam, on the dish beforehand.).

Bake at 350 degrees for 30-35 minutes. Sprinkle cheddar or other desired cheese on top and let sit until the cheese is melted.

Serve with salad and lightly toasted bread rolls.