Food Porn

[Froya]

I'd rather have homemade tartar sauce.



We had this weird orange jello with ceamy type dressing and grated cheese on it. I swear everybody loved it but I was too disturbed by it. I think I tried it once. Just once.

I love a good tartar sauce, but I don't think I'd want that with my buffalo wings (or buffalo tilapia, which I don't want at all).


Definitely never saw an orange jello creation like that. Was it something like this?


Watergate salad still shows up on occasion at big family functions.

 

[adrina]

I love a good tartar sauce, but I don't think I'd want that with my buffalo wings (or buffalo tilapia, which I don't want at all).


Definitely never saw an orange jello creation like that. Was it something like this?


Watergate salad still shows up on occasion at big family functions.

No but it's great with fish. I'm not a big spicy eater so I wouldn't be using buffalo sauce on anything, let alone an innocent piece of white fish. And I'm not much of a fan of wings. Most fat, least protein and a heck of a lot of work. Plus they jacked up the price because everyone suddenly went gaga over wings. Like that silly ass over hyped flank steak.

Yes. Like that. Although I don't know what fruit is in there. I don't know if it's apricot but I am completely disturbed by the concept of jello with cheese.

Watergate salad?

ETA ... I just looked that up and I am even more disturbed. That's really scary looking.

 

[Charles36]

Part two...

My dessert, sliced bread with a pat of butter and a local honey. Insanely good.

Spread the butter, apply the honey, pop into a very hot oven until the honey gets crackly, let cool just a little, ENJOY!

 

[adrina]

Spread the butter, apply the honey, pop into a very hot oven until the honey gets crackly, let cool just a little, ENJOY!

That sounds very good. I'll have to try that. Thank you.

 

[Froya]

Watergate salad?

It's pudding, not gelatin, based, but the conversation brought it to mind: pistachio pudding, cool whip, marshmallows, pineapple, and pecans. Gotta have something green.

 

[adrina]

It's pudding, not gelatin, based, but the conversation brought it to mind: pistachio pudding, cool whip, marshmallows, pineapple, and pecans. Gotta have something green.

I'd rather have Watercress salad. Hahaha

 

[Froya]

Watergate salad?

ETA ... I just looked that up and I am even more disturbed. That's really scary looking.

Not as scary as cheddar cheese on orange jello, surely!

 

[adrina]

Not as scary as cheddar cheese on orange jello, surely!

Oh I don't know. Coolwhip and instant pudding?? That's some scary stuff. Better living through chemistry, my fanny.

 

[Froya]

Oh I don't know. Coolwhip and instant pudding?? That's some scary stuff. Better living through chemistry, my fanny.

It's quite fluffy.

 

[adrina]

It's quite fluffy.

Yes I imagine it is ... Hahaha... I'm still scared of it.

 

[Charles36]

Back when I did a lot of cooking, at first potlucks later for parties of thirty or so.

I kept recipes of what I made, most of the time.

Now I am in my eighties and confined to bed due to arthritis so I live vicariously through others.

Anyway, the recipe that I cannot find, but was quite a hit when it turned out well.
A graham cracker crust in a springform pan, although a regular pie crust could work.
The filling was a sweet meringue with lots of fresh cranberries.
Bake until nicely golden.
When eating the tart cranberries pop and the juice mixes with the sweet meringue.

After cranberry season when they went on sale I would buy a large number of bags and toss them in the freezer, they remain good in the refrigerator for a long time.

 

[adrina]

Back when I did a lot of cooking, at first potlucks later for parties of thirty or so.

I kept recipes of what I made, most of the time.

Now I am in my eighties and confined to bed due to arthritis so I live vicariously through others.

Anyway, the recipe that I cannot find, but was quite a hit when it turned out well.
A graham cracker crust in a springform pan, although a regular pie crust could work.
The filling was a sweet meringue with lots of fresh cranberries.
Bake until nicely golden.
When eating the tart cranberries pop and the juice mixes with the sweet meringue.

After cranberry season when they went on sale I would buy a large number of bags and toss them in the freezer, they remain good in the refrigerator for a long time.

I love making meringue, but I've never tried it with cranberries. I bet they'd be a nice offset to the very sweet meringue.

 

[adrina]

Chocolate Cake with Raspberry Filling

I felt like making a chocolate cake. Sure the guys at work are going to get most of it, but I still felt like making it.

The batter, ready to hit the oven:

https://i.imgur.com/POyXDgk.jpg

Out of the oven, still in the pan cooling:

https://i.imgur.com/dlmtMSX.jpg

Cool, out of the pan, split open with the beginnings of raspberry filling:

https://i.imgur.com/3VmlYxT.jpg

Shmeared with the raspberry filling, getting sexy now...

https://i.imgur.com/RLGxNeM.jpg

Top put back on, letting the filling soak into the cake-y goodness.

https://i.imgur.com/7P7iSdS.jpg

I tried something new. Voided circles of powdered sugar and cocoa powder. I didn't do it quite right, but practice makes perfect. It's still pretty artsy fartsy and looks pretty cool. I don't think I'll complain when I go to have a piece for dessert tonight.

https://i.imgur.com/FYDJPBT.jpg

 

[Image13]

I felt like making a chocolate cake. Sure the guys at work are going to get most of it, but I still felt like making it.

The batter, ready to hit the oven:

https://i.imgur.com/POyXDgk.jpg

Out of the oven, still in the pan cooling:

https://i.imgur.com/dlmtMSX.jpg

Cool, out of the pan, split open with the beginnings of raspberry filling:

https://i.imgur.com/3VmlYxT.jpg

Shmeared with the raspberry filling, getting sexy now...

https://i.imgur.com/RLGxNeM.jpg

Top put back on, letting the filling soak into the cake-y goodness.

https://i.imgur.com/7P7iSdS.jpg

I tried something new. Voided circles of powdered sugar and cocoa powder. I didn't do it quite right, but practice makes perfect. It's still pretty artsy fartsy and looks pretty cool. I don't think I'll complain when I go to have a piece for dessert tonight.

https://i.imgur.com/FYDJPBT.jpg

Looks delicious!!

 

[adrina]

Looks delicious!!

Thank you!

 

[adrina]

Christmas Candy - Marshmallows

I've been making these things for over 15 years. Sometimes I swear I could do it in my sleep. It's a foam candy set up with a gelatin and syrup mixture, flavored with orange blossom water and vanilla. If you have never had home made marshmallow... well it is indeed something special.

It begins with the syrup and the gelatin:

https://i.imgur.com/4QoYEno.jpg

Once, the syrup reaches temp you add the gelatin in and then drizzle the combined mixture into the two egg whites beaten stiff in the mixer. I can't even imagine doing this back in the day before a stand mixer. It increases in volume by a factor of at least six times.

https://i.imgur.com/EaPoHVD.jpg

You then pour it out onto a lined and powder sugared/corn starch dusted cookie sheet:

https://i.imgur.com/047x7KZ.jpg

Once spread out, you dust it again with the powdered sugar/corn starch mixture and leave it out to set up for about a half day or so.

https://i.imgur.com/kqh4yfS.jpg

Then it's cutting time. The best way I have found is to use scissors.

https://i.imgur.com/Pfrkj3I.jpg

Packaged, ready for presentation.

https://i.imgur.com/q2cRsf3.jpg

 

[adrina]

Divinity - Another "Foam" Candy

I was never a big fan of divinity growing up. My grandmother would make it for my father - he loved it. But I always thought it was way too sweet and the pieces too large. However I tried it a few years back, and with making the pieces much smaller (bite size) and with the addition of finely chopped walnuts, I found it much more enjoyable. It's still very sweet and best limited to no more than a piece or two at a time.

Like so many candies, it all starts with a syrup - sugar, corn syrup and water. What makes a 'foam' candy is the egg whites. In this case after the syrup has reached temp you drizzle it into the two egg whites which have been beaten very stiff. You continue to let the machine do the work until it goes from glossy to dull.

https://i.imgur.com/qwLzgKK.jpg

Then you add the nuts until just mixed in and end up with this:

https://i.imgur.com/XjahFWW.jpg

This is a sticky glorpy mess. Using a buttered spoon, make your candies - one at a time, and place them on the cookie sheet. These need to set up most of the day so it's really best to do them early. And not on a humid day.

https://i.imgur.com/BsQG6aF.jpg

Set up and packaged:

https://i.imgur.com/6K12zv7.jpg

 

[adrina]

Peanut Brittle - A Favorite

Peanut brittle is perhaps one of the most sought after of all the candies I make. You get two sheets for each batch but it goes quickly. It starts with putting the cookie sheets in a warm oven so when you pour the brittle out, it doesn't crack and firm up immediately.

A syrup of sugar, corn syrup and water is boiled until 240 and then you add the raw peanuts (they must be raw as they will cook in the syrup and the oils will be released into the syrup) and a few tablespoons butter. Stirring constantly bring it up to 300.

https://i.imgur.com/LqybdlP.jpg

https://i.imgur.com/6jsBZIH.jpg

Once to temp, add a mixture of water, vanilla and baking soda - move quickly and pour it out onto your two prepared and heated cookie sheets.

https://i.imgur.com/eDsKzNu.jpg

It will need to set up for about an hour to fully firm up and cool.

https://i.imgur.com/extN0Rw.jpg

 

[adrina]

English Toffee - Probably My Favorite

This stuff is evil. Insanely evil. But also insanely good.

It starts out with sugar, water and two sticks of unsalted butter.

https://i.imgur.com/xLpBJWL.jpg

Bring up to 300 degrees and get ready to pour.

https://i.imgur.com/rhTNEtL.jpg

Poured out, waiting for it's decoration:

https://i.imgur.com/oGwXkmH.jpg

Sprinkle with mini semi sweet chocolate chips and let them set for a few moments to soften to be able to spread across the top.

https://i.imgur.com/FePm8la.jpg

Sprinkle with chopped nuts. One can use walnuts, but I honestly prefer the humble peanut.

https://i.imgur.com/vKyZbUV.jpg

Let it set up in the fridge.

https://i.imgur.com/dBondJo.jpg

One batch, one sheet. This is two batches:

https://i.imgur.com/00NaDZq.jpg

Packaged and ready:

https://i.imgur.com/P6V3jxL.jpg

 

[adrina]

Fudge - Peanut Butter & Rocky Road

A disclaimer. This is the easiest fudge recipe in the world. Some would call it cheating. I don't care. This is the chocolate chip and sweetened condensed milk recipe. One year, many years ago, I did a comparison. I made the one using the syrup, one using the marshmallow fluff and one using the chips. The chips recipe won against the other two by all tasters in consistency, texture and flavor. It's never let me down.

I make two kinds - peanut butter (using the peanut butter chips) and rocky road (using the 60% cocao chocolate chips).

Straight out of the pan and pressed into the sheet, ready to set up in the fridge:

https://i.imgur.com/NMIdvLr.jpg

Cut up into pieces:

https://i.imgur.com/gTFjEe2.jpg

Packaged:

https://i.imgur.com/P9qxZON.jpg

Rocky road, spread out and set up after a stint in the fridge:

https://i.imgur.com/6mOh0mv.jpg

Cut into pieces:

https://i.imgur.com/5RnZfIb.jpg

Packaged:

https://i.imgur.com/YRl7wV8.jpg

 

[adrina]

Cheddar Nut Crisps

Moving on from the sweet, it's time for the savory.

These are the cheddar nut crisps. It's a very easy recipe and one of everybody's favorites. It's made in the food processor with flour, seasonings, backing powder, butter, cheese and one egg. I make four batches of these things. I get eight logs at 9" each and each log produces 36 crackers. They are handled like refrigerator cookies where you slice, place and bake.

The log in slices. Note they are not perfectly uniform. Which works just fine. My oven has a hot spot in front so I put the thicker ones toward the front of the sheet and thinner towards the back.

https://i.imgur.com/FD1xieA.jpg

On the cookie sheet:

https://i.imgur.com/pWzzY11.jpg

Baked and out of the oven:

https://i.imgur.com/5uBF4pE.jpg

Eight trays later, packaged and ready.

https://i.imgur.com/jhmPyGD.jpg

 

[adrina]

Seeded Crackers

Last but not least, the seeded crackers. These are unleavened crackers made with AP and whole wheat flour, a bit of salt, olive oil and water.

https://i.imgur.com/gPYfm6j.jpg

Divide the dough into three batches to work with.

https://i.imgur.com/rWjUHbM.jpg

Roll it out paper thin. It really does need to be quite thin, no more than a sixteenth of an inch.

https://i.imgur.com/VbuypY8.jpg

After trial and error, I discovered it's easier to brush it with water, cut it into strips and then sprinkle with the seeds. (The directions instruct cutting after spreading the seeds - they are wrong. )

https://i.imgur.com/7fScLAq.jpg

Laid out on the sheet, ready for baking.

https://i.imgur.com/IOKf2EJ.jpg

Baked and out of the oven.

https://i.imgur.com/sgRP8ot.jpg

All three groups of the dough, made up and ready for packaging.

https://i.imgur.com/VAMWHrx.jpg

Packaged. One would think you'd get more, but that's barely 10 ounces of crackers.

https://i.imgur.com/XZLDW1B.jpg

 

[adrina]

Kit N Kaboodle

This is the sum total of all I made. In order from front right, going clockwise in a spiral:

Rocky Road Fudge
Peanut Butter Fudge
Peanut Butter Chip & Peanut Oatmeal Cookies
Chocolate Chip & Craisin Oatmeal Cookies
Divinity
Marshmallow
Cheddar Nut Crisps
Seasoned Oyster Crackers
Seeded Crackers
English Toffee
Peanut Brittle

https://i.imgur.com/bK3Pqz6.jpg


Welcome to my Christmas madness.

 

[MelissaBaby]

Moving on from the sweet, it's time for the savory.

These are the cheddar nut crisps. It's a very easy recipe and one of everybody's favorites. It's made in the food processor with flour, seasonings, backing powder, butter, cheese and one egg. I make four batches of these things. I get eight logs at 9" each and each log produces 36 crackers. They are handled like refrigerator cookies where you slice, place and bake.

The log in slices. Note they are not perfectly uniform. Which works just fine. My oven has a hot spot in front so I put the thicker ones toward the front of the sheet and thinner towards the back.

https://i.imgur.com/FD1xieA.jpg

On the cookie sheet:

https://i.imgur.com/pWzzY11.jpg

Baked and out of the oven:

https://i.imgur.com/5uBF4pE.jpg

Eight trays later, packaged and ready.

https://i.imgur.com/jhmPyGD.jpg

My mother makes a cheese wafer similar to this, but without nuts. She slices them very thin so that they are extra crispy.

 

[adrina]

My mother makes a cheese wafer similar to this, but without nuts. She slices them very thin so that they are extra crispy.

You know how I like the nuts.

The original recipe called for pecans but I like the peanuts in them. I think the thinner ones tend to be better than the thicker ones. But homemade tends to be irregular anyway... rustic.