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Elovia

The TGA Recipe Book (or something like it)

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I'm actually looking to start cookery classes, you know so that I can actually cook food for once. Will keep an eye on this thread so that once I start actually understanding what you are all talking about I can try making them.

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On 12/20/2018 at 0:12 PM, Jazz said:

I'm actually looking to start cookery classes, you know so that I can actually cook food for once. Will keep an eye on this thread so that once I start actually understanding what you are all talking about I can try making them.

It's especially useful if you like food and eating it.

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On 12/17/2018 at 9:33 PM, Pasanda said:

Wow. I guess i'm going to at least quarter it too. You can get small eggs, and a little extra egg usually just makes it a bit richer. So should be no worries. 

Also, US Hens are the size of UK Goats, so it should all even out.

Made them. Even though i used a quarter of the recipe, it still made around 40 buscuits, and i put some pastry back in the fridge unused, as i ran out of baking sheets.

Something went wrong with the measurements as i used over 3 times more flours than the recipe called for. I suspect too much OJ, but believe the fundamental issue is that we just don't use cups and (as Alexa is happy to explain) cups do not convert to grams, as it's a measure of volume and not weight. 

All that being said, they have been a real hit. The crispyness that comes from the lard is lovely. 

I wet them with my finger and some water before dabbing them in the sugar/cinnamon coating, which possibly covered them more than expected. But i was a bit dubious about having  used too much flour and lacking sweetness. I used some xmas shaped cutters, which turned out rather suspiciously. 

Thanks for sharing Elovia. What i wanted more than anything was to do justice to your family recipe. I'm not entirely sure i have, but the family loved them regardless.

 

2018-12-24 13.56.38.jpg

Edited by Pasanda

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The food hit of the holiday (aside from Elovia's biccies) was Christmas Dinner Bubble and Squeak.

We invited 8 nieghbours over yesterday morning for Breakfast after they both had parties the night before. Among the usual cooked English breakfast of eggs, sausages, bacon, baked beans, mushrooms, toast, I also served up the B&S, which is the coarsely chopped leftovers from the main Dinner. included goose, roast potatoes, roast carrots, roast parsnips, brussel sprouts, 2 types of stuffing and hard fried in olive oil until almost burned.

It went down an absolute storm, and i would commend it to anyone.

What was the start of your holiday?

 

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1 hour ago, Pasanda said:

Something went wrong with the measurements as i used over 3 times more flours than the recipe called for. I suspect too much OJ, but believe the fundamental issue is that we just don't use cups and (as Alexa is happy to explain) cups do not convert to grams, as it's a measure of volume and not weight.

Do you commonly use milliliters (ml) rather than fluid ounces (fl.oz) as a volume measurement?  Do you have to convert Tablespoon and Teaspoon measurements?

... just asking for future reference.

btw ... and semi-on topic ... the freeware Convert for Windows is exceptionally useful for these, and many other, kinds of translations; I used it extensively while earning my undergraduate engineering degree.  I still use it every now and then when needed.

Edited by Elovia

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As my special annual treat every year to the wife and in-laws, I put on my (invisible but well worn) chef's hat and cook up a sumptuous Christmas Dinner.  And every Christmas, for the past I can't remember how many Christmases, my family and in-laws have requested that I should (again) prepare my famous aged Prime Rib - they complain they only get it once a year.  And over the last several years, I've struggled to find just the right balance of side dishes to complement the Prime Rib - side dishes that don't prove to be so rich and filling that everyone feels overstuffed at dinner's end (I'm looking at you Mr. 4-cheese scalloped potatoes with bacon, sour cream, and chives).  This year I made a light but flavorful savory rice pilaf which I more or less threw together for the first time ever, and it seemed to be a hit because they requested it again.  I'll log it here from memory for posterity (all measurements are approximate, since I didn't actually measure anything):

Elovia's Savory Rice Pilaf

Ingredients:

  • 1-1/2 cups long grain white rice
  • 3/4 cup wild brown rice
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme crushed between fingers (would be better with fresh, minced, but I didn't have any)
  • 1/2 cup raw almond slivers, toasted
  • 2 tablespoons unsalted butter
  • 1 medium sized carrot, diced into 1/8-inch or smaller pieces
  • 1 small onion, diced similar to the carrot
  • 1/2 cup fresh minced parsley

Directions:

  1. Mix white and wild rice in 3-quart rice cooker pot.  Add the chicken broth, bay leaf, and thyme.  Stir all together well, then start the rice cooker.  (note:  you could do the same by cooking the rice/broth/spice mixture in a standard pot on the stove top, as per traditional methods - I'll leave that up to the individual cook's choice)
  2. While the rice is cooking, lightly toast the almond slivers (med-high heat) until they're golden brown in a dry saute pan while stirring often.  Be attentive and mindful while doing this because almonds can easily burn on one side if/when you get momentarily distracted.  Alternatively, one could toast the almond slivers on a sheet pan in an oven, but my oven was busy with other things at the time so toasting them on the stove top was my choice ... which naturally leads to the next step ...
  3. When the almonds are near done toasting in the saute pan, reduce heat and add the butter, diced carrots, and diced onion.  Saute until the onions are clear (approx. 5-10 mins).
  4. By the time the almonds, carrots and onions are done, the rice should also be finished or nearly so.  Find and remove the bay leaf.  In a separate bowl, mix together the cooked rice, sauteed almond/carrot/onion mixture, and the freshly minced parsley.
  5. Serve and enjoy.

Notes:

If you want a sweeter pilaf (e.g., to accompany white meat such as turkey or pork roast), you could add a peeled, cored, and diced Granny Smith apple along with the parsley in the next to last step.

If you want a sweeter pilaf but also with a touch of tartness, you could throw in a small handful of dried cranberries (say ~1/2 cup) and the zest from a medium sized orange.

If you don't like almonds, you could substitute in pecans or walnuts with the aforementioned apple, cranberries, and orange zest.  Walnuts may impart a slightly bitter flavor, if that is to your taste.

There's plenty of creative flexibility in the base recipe.

Edited by Elovia

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On 12/30/2018 at 10:56 PM, Elovia said:

Do you commonly use milliliters (ml) rather than fluid ounces (fl.oz) as a volume measurement?  Do you have to convert Tablespoon and Teaspoon measurements?

... just asking for future reference.

btw ... and semi-on topic ... the freeware Convert for Windows is exceptionally useful for these, and many other, kinds of translations; I used it extensively while earning my undergraduate engineering degree.  I still use it every now and then when needed.

EU is primarily ml and the UK is either Floz or Ml, depending on the age of the baker. I have pretty much transitioned to metric for volume and weight, but still occasionally revert to feet and inches fr length.

We still generally use spoons, in all their variations, for very small amounts of liquid. 

Interesting fact, the metric systems is based on water at sea level. So 1 cubic cm of water weighs 1 gram, 1 litre of water weighs 1kg, and 1 cubic meter of water weighs  1metric ton. 

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Posted (edited)

1 hour ago, Pasanda said:

We still generally use spoons, in all their variations, for very small amounts of liquid.

Tablespoons translate directly to fluid ounces (fl.oz), given that one Tbsp = 1/2 fl.oz (and 1 cup = 8 fl.oz).

I just checked Amazon.co.uk, and they have several sets of nested measuring cups for less than 10 pounds ... slightly more if you want a nice stainless steel set.  Every good kitchen should have one of these. :)

1 hour ago, Pasanda said:

Interesting fact, the metric systems is based on water at sea level. So 1 cubic cm of water weighs 1 gram, 1 litre of water weighs 1kg, and 1 cubic meter of water weighs  1metric ton. 

This was true from 1901 to 1964, but with more recent redefinition of both the meter (length) and kilogram (mass), this relationship is now no longer exact.  Interestingly enough (to those who find interest in such matters), volume (like area) is a derived unit of measure that relies primarily on the definition of length.  /nerd-off

Edited by Elovia
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23 hours ago, Elovia said:

Tablespoons translate directly to fluid ounces (fl.oz), given that one Tbsp = 1/2 fl.oz (and 1 cup = 8 fl.oz).

I just checked Amazon.co.uk, and they have several sets of nested measuring cups for less than 10 pounds ... slightly more if you want a nice stainless steel set.  Every good kitchen should have one of these. :)

This was true from 1901 to 1964, but with more recent redefinition of both the meter (length) and kilogram (mass), this relationship is now no longer exact.  Interestingly enough (to those who find interest in such matters), volume (like area) is a derived unit of measure that relies primarily on the definition of length.  /nerd-off

I was aware that I could buy cup measures. But the need is so infrequent, and to render them next to useless (by the time i came to need them again, i'd have forgotten where I put 'em.

Ahhh. Regarding metric systems, i quoted from what i'd learned and didn't re-check my facts (and you have my permission to shoot me, if ever i do). 

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Posted (edited)

On 5/20/2018 at 1:02 PM, Elovia said:

In another thread, @Pasanda asked for my BBQ sauce recipe.  I've posted this here before, but it probably got lost to one of many forum resets.  So here it is again ... the latest and greatest version.

---------------

Elovia's Triple-S Barbecue Sauce*

(Sweet, Smokey & Spicy)

 *not the commercial sauce of the same name; this one has a different set of "S" qualities

Yeah ... quoting myself.  So what?

I just made the first sauce of the BBQ season, and it is fantastic (if I do say so myself - it's a double batch no less).  I'm also in the process of making a rack of babyback pork ribs for my wife (it's Mother's Day today here in the U.S.); the ribs are in the oven slow cooking and should be ready to finish on the grill in about an hour and a half.  Tender and falling off the bone, mopped with some Triple-S.  To go with, I'll also grill a couple ears of corn generously slathered with butter so it caramelizes.  Now that is good eatin'.

 

Edited by Elovia

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Good to see this revitalised. It has been in my thoughts recently. I still have a small tub frozen from last year. The 2nd batch i made was a tad disappointing. compared to the first. Not quite as smokey, or sweet. 

We've already had one bbq around a friends, and my thoughts are turning to our regular bash for the neighbours, and the reason i made this last year. I was thinking of doing something different, although i know not what...

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On 5/14/2019 at 2:03 AM, Pasanda said:

 I was thinking of doing something different, although i know not what...

This Ginger Sesame Teriyaki sauce is a second go-to at our house, especially during grilling season.  It's easy to make if you have the ingredients.  We use it to marinate chicken, pork, or even Korean style beef short ribs.

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Nice. Thanks. I have everything in that list except the Mirin. But i have seen alternatives in teh interwebz.

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Simple chicken marinade

1/3 cup honey

1/3 cup olive oil

1/4 cup low sodium soy sauce

Salt and pepper if desired

Simple recipe of stuff most everyone has that gives chicken a little something extra when grilling.  You can let it marinade for an hour or even 8+.  I made chicken shish kabobs for mothers day.  Cubed the chicken and let it sit for a few hours.

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Damn it. I only have the high sodium soy sauce <shakes fist at the sun>. Why am i always hindered at the last.

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Just now, Pasanda said:

Damn it. I only have the high sodium soy sauce <shakes fist at the sun>. Why am i always hindered at the last.

Unfortunately ... I'm at the age where I have to look at stuff like that.  Soy sauce is extremely high in sodium.  Even the low sodium stuff is really high.  You can use regular :D

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Posted (edited)

On 5/16/2019 at 3:00 AM, Pasanda said:

Ahh. The balance between life and a life-worth-living. 

... and that is the premise of the next story I'm about to write ...

I took last Thursday and Friday off from work for an extended weekend treat to myself.  It was partially to get a few things done around the house, but I like to tell myself it was also in celebration of the 39th anniversary of moving to my current hometown.  :D  The weather cooperated and was mostly sunny, so grilling dinner seemed like a good idea.  The missus suggested we could go out for dinner, but I opted for cooking my own.  I didn't end up grilling the star of the meal, but I did a few ears of buttered sweet corn.  They, along with fresh coleslaw, made the perfect accompaniments to the main dish - meatloaf with a twist.  It turned out so well and so tasty I was forbidden from ever making it again.  Not bragging, just a fact.

The meatloaf mix was nothing special, but I'll describe it anyway for those who haven't ever had a good one - it's a popular request at our house, and made with moose instead of beef if we have it.

---------------

Elovia's Meatloaf

Ingredients:

1 lb ground beef (low fat)

1 lb ground sausage (I like to use "hot" breakfast sausage, but "sage" is good, too)

2 eggs

3/4 cup Quaker oatmeal (the oats, not the instant kind)

1/2 to 3/4 cup water

1/3 cup Elovia's bbq sauce (see the first recipe in this thread)

1 envelope of Lipton's instant beefy-onion soup mix

Directions:

Preheat the oven to 350°F.  Mix all ingredients in a counter-top mixing station until just mixed.  Don't run the mixer for too long or the loaf will turn out tough and stringy.  Hand shape the mixture into a loaf shape in a shallow baking pan sprayed with cooking spray, and bake for 50-60 minutes until done.  I usually brush a light glaze of Elovia's Triple-S BBQ Sauce on top right before baking, and once again about half-way through.

I use the same recipe to make meatballs, except I generally use an Italian sausage instead of the "hot".  The difference is that I use 1/4 to 1/3 cup water to make the mixture stiffer, and a scoop to hand-craft ~1 1/2 inch diameter meatball spheres.  I then bake them ~20 minutes at 400°F without the BBQ glaze.

--------------------

Okay ... that out of the way, here's what I really did for the special meal.

Elovia's Meatloaf with a Twist

Ingredients:

2 lbs (+/-) of Elovia's Meatloaf meat mixture (see note below)

1 to 1 1/2 lb thick cut bacon slices, full length package

1/4 lb bacon slices, diced to 1/4" bits

1 small onion, diced

2-3 cloves of garlic, minced

1 cup (more or less) of shredded colby-jack cheese

a pint of Elovia's Triple-S BBQ Sauce (or your favorite)

your favorite BBQ rub appropriate for beef and pork

Directions:

Note:  I made up a batch of Elovia's Meatloaf mixture, except I reduced the amount of water to 1/4 cup.  I then placed the meat mixture in a gallon Ziploc bag, flattened it to completely fill the bag and force out all of the air, resulting in a relatively and evenly flat square of meat mixture approximately 1/2 to 3/4-inch thick (I don't recall the exact thickness: I didn't measure it).  I set that aside in the refrigerator while I did the next few steps.

Fry the diced bacon in a pan until mostly done; you don't want it completely crisp in the final state, but you also don't want it raw.  Add the diced onion and minced garlic and continue to cook until the onions begin to turn translucent.  When done, drain well of excess fat and set aside to cool.

While the bacon, onion, and garlic mixture is frying, take the package of full length bacon slices and split/separate out half of the slices.  Lay out the first half package of slices adjacent to each other on parchment or waxed paper on the counter.  Then peel off a slice from the second half and weave it between the layer of slices from the first half.  Continue in fashion to create a basket weave layer of bacon slices which should be roughly square and roughly the same size as the meatloaf mixture in the gallon Ziploc bag.  It helps to pull back every other slice on each successive interwoven slice.  The result should be a tight weave.

Preheat the oven to 225°F.  This meatloaf will be slow cooked to keep from burning the outer layers.

Now that all that is done, the assembly process begins.  Lightly dust the basket-weave bacon layer with BBQ rub.  Next, cut the Ziploc bag along its seams to retrieve the slab of meatloaf mixture, and lay it on top of the basket-weave bacon layer.  Again, lightly dust the top of the meatloaf mixture with BBQ rub.  Spread the shredded cheese, and then spread a layer of the cooled bacon, onion and garlic mix on top.  Add a drizzle of BBQ Sauce to the top.

Carefully roll the meatloaf mixture into a log shape around the cheese and bacon layers.  The meatloaf mixture will be a little stiff, so try to keep it from breaking while forming the log.  If it does break, pinch the seam closed and relax up a bit on how tightly you're rolling the log.  Tuck the log ends and pinch them closed as well.  Carefully wrap the basket weave bacon layer around the loaf.  Brush the outer surface with a light glaze of BBQ Sauce, and place on a rack in a roasting pan so the juices fall away from the meat while baking.  Insert a baking thermometer probe into the center of the loaf, and bake/roast (?) the loaf.

After an hour or so of baking, remove the loaf from the oven and again brush a light glaze of BBQ Sauce over the entire outer surface.  It's ok if you don't brush it on the bottom of the loaf as it sits on the rack; you don't want to risk unwrapping the basket-weave.  Put it back in the oven and do this again when the loaf has reached an internal temperature of ~155°F - or when it's about done.  The goal is to create a thick and sticky BBQ glaze crust.  When the loaf has reached an internal temperature of 160°F, pull the pan from the oven and allow the loaf to rest for 10 minutes before slicing.  Slice across the loaf into ~1-inch thick slices.

What you should end up with are slices with tightly adhered candied BBQ glazed bacon over a meatloaf stuffed with all the other goodies.  When sliced with a sharp knife, the outer bacon crust should stay affixed, and the internal stuffing should appear to spiral through the loaf.

The loaf is awesome as the main course of a meal, but also thinly sliced the next day or so after being refrigerated and served on sliced bread or toast as a cold meatloaf sandwich with a touch of creamy horseradish ... mmmmmm.

Enjoy.

 

 

Edited by Elovia
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Posted (edited)

Looks amazing.  However, I feel meatloaf is just one of those things that should not be named for an individual.  It just sounds wrong.  Let's just call it Alaskan Meatloaf.  If Elovia's wife doesn't have to eat Elovia's Meatloaf, neither should we!

Edited by Jag
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On 5/16/2019 at 4:59 AM, Dunnar said:

Unfortunately ... I'm at the age where I have to look at stuff like that.  Soy sauce is extremely high in sodium.  Even the low sodium stuff is really high.  You can use regular :D

I use soy in my hamburgers instead of salt.  It is the same thing really, just keeps a bit more moisture.

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