Om nom nom nom

[Thorn Wilde]

                     

 

I. AM. SHOCKED. SHOCKED.

 

I have been bad. I deserve to be punished.

[Former Member]

Oh Thorn...when you say it like that it makes me feel that it wouldn't actually be a punishment.

[Sasha Distan]

my punishments are alternately awesome and really horrifying

[Slytherin]

my punishments are alternately awesome and really horrifying

  oh dear, that sounds...erm....interesting

[Former Member]

I made rice porridge!  WHEE!

[Sasha Distan]

surely rice porridge is rice pudding? or am i lost?

[Daithi]

I thought it would similiar to creamed of wheat.

[Former Member]

Rice porridge is not even close to rice pudding, I wish out was. It's six parts water and one part rice warm. Oh it's also called congee.

[paya]

OK, so I wanted to ask... (and I don't want to start a flame ) but you and rapeseed oil, where do you (all) stand?

 

(and I'm talking about the cold pressed one, not the one you mix with petrol )

Edited July 3, 2013 by paya

[George Richard]

OK, so I wanted to ask... (and I don't want to start a flame ) but you and rapeseed oil, where do you (all) stand?

 

(and I'm talking about the cold pressed one, not the one you mix with petrol )

.

 

At least in the US, probably Canada also, it's now marketed as 'canola', which is from improved strains of rapeseed.

Edited July 3, 2013 by George Richard

[Aditus]

Okay that's simple: I hate it. For me it tastes awful. I know it's very healthy, cholesterol lowering and what not, but ewww.

[Thorn Wilde]

I like it. I don't think it tastes much of anything. It's my cooking oil of choice, because it can stand to be heated properly and is without trans fats. For dressings and stuff I stick to olive oil, though. Preferably Greek kalamata oil or Palestinian olive oil from Taybeh, as those are superior in taste. I also use sesame oil sometimes for asian food. For frying meats for more traditional European dishes, though, I usually use butter because nom. 

[Former Member]

Funny you should mention rapeseed...it's everywhere in China.  During the winter, there are kilometers and kilometers of these bright yellow flowers and then in early spring they're harvested for the oil.  It's ludicrous the amount of rapeseed we have at least in the lower provinces.

[Sasha Distan]

we get fancy infused olive oils from our mates at Stratta oils and vinegars. i have never used canola oil, but we use peanut oil for  stir frys and things too.

[pmdacey]

I use olive oil for everything.  I use high quality extra virgin for fresh dressings and frying (it has a much higher smoke point than most other oils) and regular (sometimes called light) olive oil for everything else.  

[pmdacey]

I made something that is called Ethiopian Red Lentils and Yams.  At least it started out that way, I've tinkered with it a little over time.  It is great in cold weather or when it is hot with a wonderful spice mixture including ginger, cinnamon, fenugeek, allspice and coriander.

[Miles Long]

I made something that is called Ethiopian Red Lentils and Yams.  At least it started out that way, I've tinkered with it a little over time.  It is great in cold weather or when it is hot with a wonderful spice mixture including ginger, cinnamon, fenugeek, allspice and coriander.

Yum...willing to share your recipe?

[pmdacey]

It changes a little each time I make it, but I can share the basics.

[pmdacey]

Yum...willing to share your recipe?

I usually double it and I add some meat like sauted chicken or pork.  It would probably be really good with lamb too.  I will also frequently add some other vegies that I have on hand I am always playing with the amount of spice.  I also like to substitute vegetable broth for the water.

 

1/2 onion, diced

3 garlic cloves, minced

1 teaspoon fresh ginger, minced

1/2 small sweet potatoes or 1/2 small yam, diced

1/4 red sweet bell pepper, diced

1 teaspoon olive oil

2-3 tablespoons red lentils

1 -2 teaspoon tomato paste

1 cup water

3/4 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground fenugreek

1/4 teaspoon ground ginger

 

Directions

saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.

add the red bell pepper and saute for an additional minute.

add the lentils, tomato paste and water.

bring water to a boil.

add the paprika, coriander, allspice, fenugreek and ginger.

lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.

[Miles Long]

Thanks!

[Former Member]

Wow!  That looks tre fab!  I definitely try it when I get back to a country where I can actually get my hands on fenugreek!

[Sasha Distan]

om nom nom nom tasty stuff

[Aditus]

Looks good. Yum  I'll skip the meat though.

[Sasha Distan]

Looks good. Yum  I'll skip the meat though.

 

vegetarian wolf????????????

[Aditus]

vegetarian wolf????????????

 

Sorry. Now he doesn't love me anymore....