Big Blue Huddle

Quote from: MightyGiants on July 07, 2022, 05:30:34 PMYou cannot view this attachment.

17.  18 if the River Walk is the one in San Antonio.  19 if by the Hollywood sign you mean seeing it with my own eyes.

Quote from: LennG on July 07, 2022, 09:53:16 PMYou can definitely eliminate the onion, which is more for flavoring than texture. Try some onion powder.
Myself, I LOVE to cook with Dill. I could add that to almost anything I cook. I tried Dill in my Latkes one time and my family complained. I thought they tasted great but the complaint was--as we say in the Jewish way of life--TRADITION. No changing solid recipes top experiment. I hope, that when we are gone, others in my family will make certain dishes and consider them tradition, so they never can change.

I'm thinking of trying them with shallots in place of onion, as my system tolerates them better.  I'm also thinking about adding my own seasoning spin, a grind or two of nutmeg, as nutmeg has always been a family favorite in any kind of potato dish.

I made simple chocolate ice cream last night.  I used 3 Tbs of Ameretto and 5 Tbs of 100% cocoa powder.  It had great texture conibg out of the freezer and it was very chocolaty.  I didn't get much almond flavor from the Ameretto so I may have to use some almond extract and some crushed almonds if I want to get chocolate-almond.

Wow, those look delicious.  Sadly, I can't eat anything with onions any more.  Which is a shame, because I love onions.  I might play around with these to see how they do without onions.  Thanks for posting the recipe!

Quote from: LennG on July 01, 2022, 11:51:23 AMSounds yummy, but a lot of work when I can just go to a Cold Stone and get some of the best ice cream I have ever eaten. My favorite is cheesecake with a mashed brownie. 

I do most of the cooking in our house and my darling wife does most of the desserts. We have many favorite recipes. Being of Jewish descent, we have several great 'Jewishy' recipes that, to us anyway, are mouthwatering and hopefully, when we are gone, our children will still be making them. Don't know if this was exactly what you were looking for?

Looks yummy, although I'm not much of a banana bread guy.

I'm not Jewish, but my years in NYC gave me an appreciation for Jewish food, particularly Jewish Deli food.  We had a pretty good Jewish-style deli in Denver that was featured on Diners, Drive-ins and Dives.  Not a true NY Jewish deli, but when you live outside NY you have to content yourself with decent approximations of delis, both Jewish and Italian, pizza, and bagels.  Do you ever make Potato Latkes?  I'd love to see the recipe, if you do.

My younger daughter and I are the ones that both continue and revive some of our ethnic (Polish) specialties.  She is a master pierogi maker and makes copious amounts for our holidays.  My mom taught my wife, and the kids helped, so that thread was kept alive.  Recently I got a grinder and we are reviving making kielbasa, which my Babci (grandmother) and Mom made every year when I was growing up, but no one took it up before my mom passed.  We've done one batch so far and I think we pretty much got the taste.  They wouldn't be a fit for you because they are made from pork.  Now I need to get a smoking capability set up so I can smoke the next batch.

I've also done some refrigerator charcuterie, and am putting together a drying chamber from a beer cooler for more serious charcuterie.  My first projects for the drying chamber will be making bresaola from an eye round of beef, and Burisma from beef tenderloin.

I get what you're saying about sometimes something can be too much work when you can just go buy it.  That happened to me when I made home-made fresh mozzarella.  It wasn't so much a lot of work, but the yield from a half gallon of milk was small (about 8 oz.) and it wasn't all that good.  It was a 'quick' version.  But then I watched a video of the real method and it was too complicated compared to just buying fresh mozz.

I don't put the ice cream in that category, though, because from the moment I got out of my chair thinking "I better make the ice cream for tomorrow" to when I was putting the mixture into the freezer was literally (used properly) less than 15 minutes, with the only real work being the whipping of the cream with a hand mixer.

As to my intentions for the thread, I've noticed in pictures folks have posted that many members, with me near the top, have obviously eaten a lot of good food in our time.  So, I hope this thread becomes just a place for talking about food, sharing recipes, sharing resources we've found, etc.  Like most threads it will be self-defining or maybe peter out for lack of interest.  We'll see.  Thanks for sharing your banana bread recipe.

Quote from: Sem on July 01, 2022, 12:29:36 PMMy wife and I watch a cooking show out of Canada on YouTube called Glen and Friends. They're currently airing different ice cream variations of this exact recipe.

I watched at least 20 YouTube videos, including that one to come up with my final version.  Glenn and friends was the video that tipped my off about the effect of alcohol on the texture.  And it really isn't a lot of work at all.  I just made a batch last night and it took me less than 15 minutes from starting to assemble the mise en place to popping the ice cream into the freezer. Assembling the makings took longer than making the ice cream. This is the batch flavored with vanilla, broken up Chips Ahoy cookies, and dark chocolate chips.  My kids are coming over for dinner and this is desert.

I've also enjoyed Glenn and Friend videos where he makes recipes out of really old cookbooks, although I've never tried to make any of them.

What I find very irritable is when I write something correctly and then the $#%&**^%$% auto correct messes it up.

 I'm guessing that some of you already know this recipe but I just learned about it and it has been an instant hit among my family.  Best of all it is very easy to make, takes about 10 minutes, and offers limitless options.  It is no-churn ice cream.

Take a pint of heavy cream out of the refrig and whip it to soft peaks.  You can whisk by hand, use a handheld mixer, use a stand mixer, or a stick blender.

One you've beat the cream into soft peaks, beat in one 14 oz. of condensed milk (fun fact, by law in the US & Canada, "condensed" milk is sweetened and "evaporated" milk is unsweetened).

This is the base of the ice cream, which you can now flavor any way you want.  Here are some I've done:

1) Coffee.  2 Tbs. of instant coffee dissolved in hot water.  Cool in refrig, and then fold into base.  Variation:  break up some Bishoff, or other brand cookies, and fold them in for cookies and coffee ice cream

2) Cookies and cream:  2 Tbs of vanilla then break up some Oreos and fold it all together

3) Creamsicle: 2 Tbs vanilla, then let a can of frozen orange juice concentrate partially defrost and then swirl it into the base

4) Mint cookies and cream.  Similar to 2, but Creme de Menthe in place of the vanilla and use mint Oreos for the cookie part.

My next version will involve 2 Tbs of vanilla, dark chocolate chips and broken up Chips Ahoy cookies.

Once you've done the flavoring, pour the mixture into a Tupperware container, snap a lid on, and put it in the freezer for about 6 hours.

The versions with vanilla naturally have some alcohol from the vanilla extract.  If not using vanilla try to use a liqueur with matching flavor like in #4.  I've been thinking about a version with Amaretto flavoring (2 Tbs) and crushed toasted almonds.  If you're not using vanilla and don't have a matching liqueur, just use 2 Tbs of vodka (the cheap stuff is fine).  The alcohol, whether from vanilla, liqueur, or vodka lowers the freezing temperature slightly which improves the texture.  And if you use the vodka you won't taste it.

If you've never made this, give it a try.  A lot of bang for minimal time and effort.  If you have made this, what flavors have you made?

And feel free to post your own favorite recipes on this thread.

32 of 39.

Some of the questions were my huckleberry.

There is a very interesting Youtube channel called Great Depression Cooking with a lot of depression-era recipes being made by a woman who lived through it.  Here is a sample:

https://www.youtube.com/watch?v=p-GVl7scrYE

Quote from: LennG on November 20, 2021, 01:22:16 PM

So we touched on Westerns, so now let's go to 'Military' type movies

https://247wallst.com/special-report/2021/11/10/the-best-military-movies-of-all-time/11/



As was with the last list, it is very subjective, but I feel this is a pretty decent enough list. It includes many 'older' movies, from the 1940s which were made to support WWII.
I don't know if I would support the #1 movie. Though a very good movie, I was never a huge fan.

I was also thinking of say Schindler's List but overall, it may not be considered a 'military' type movie.

Any other opinions are welcome.

I don't know if they would count, as they are miniseries rather than straight movies, but Winds of War and War and Remembrance were superb, IMO.

On the straight movie category, Gettysburg was excellent, particularly if you knew something about the battle.

And I know this is about movies, but I've been watching a very interesting series on Hulu called XCompany.  It is a Canadian series based on a true Canadian OSS-type operation that was training and deploying behind the lines intelligence and sabotage teams in 1942.  While the operation was real, the story of the team that is Central to the series is fictional.  We don't get to see much of ww2 from a Canadian perspective.  I know some of you like this ww2 stuff, as I do, so I thought I would mention it.  Recommended.

Quote from: Jolly Blue Giant on August 03, 2021, 01:26:34 PM
My name is Richard, but everyone (except cops, judges, doctors....or my mother when I'm in deep sh..) calls me Ric (w/no "k")

Can you really distinguish between someone calling you Ric vs. someone calling you Rick, LOL.

Anyway, same name for me, except everyone except my wife calls me Rich.

I named my cat after him, and no matter how well DJ does, that won't change.

Quote from: alanccrx on September 18, 2019, 01:09:52 PM
Lets not give Coach Shurmur a pass on this one... He bears a whole lot of responsibility in this mess...He is a loser not Eli...

Not what this thread is about.  Lots of other threads where this would be more appropriate.

Welcome to the board.

Do the players go home at night or do they all stay together at a hotel for the duration?

Thanks for the opportunity.

Q:  does John Mara understand that a portion of the fan base is increasingly seeing him as a big part of the team's problem?