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Bryn
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« Reply #647 on: 21:30:30, 06-11-2007 » |
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I eat my peas with honey,
I've done so all my life.
It makes the peas taste funny but
It keeps them on the knife!
T.A.M.
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« Last Edit: 21:32:30, 06-11-2007 by Bryn »
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martle
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« Reply #648 on: 22:08:11, 06-11-2007 » |
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Sugar in tomato-based sauces is a pretty well-established procedure, isn't it? Most classy recipes for bolognese sauce or chilli call for it. And quite often (a little tip here) a pinch of cinnamon. Lifts the flavour! Also (sorry, non-veggie moment coming up), some melted/mashed-up chicken liver enriches tomato sauces brilliantly!!  |
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Green. Always green.
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increpatio
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« Reply #649 on: 22:10:58, 06-11-2007 » |
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Also (sorry, non-veggie moment coming up), some melted/mashed-up chicken liver enriches tomato sauces brilliantly!! Bolognese is traditionally made with liver, isn't it? I'll have to give the cinnamon a try though. |
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Il Grande Inquisitor
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« Reply #650 on: 22:12:19, 06-11-2007 » |
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Chicken livers plus pancetta are absolute requirements to the perfect lasagne/bolognese ragu, but many recipes leave them out.
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Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency
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time_is_now
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« Reply #651 on: 16:38:42, 07-11-2007 » |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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time_is_now
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« Reply #652 on: 16:39:28, 07-11-2007 » |
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I'm looking at Peynir Kagiti, page 39 in my copy: 'Put a slice of cheese in parchment paper, wrap it and put it over a charcoal fire. When the paper begins to glow the cheese should be ready.... Eat it. A good food which should help all married men sexually.'  And unmarried men? (Or was that not allowed in the 70s?) |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Antheil
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« Reply #653 on: 17:12:15, 07-11-2007 » |
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tinners, this is an old book I picked up second hand, as probably Andy did. The quote is from the 19th century Turkish writer Sidgi Effendi who compiled a manual on Ottoman food.
I do not know how grilled cheese may have benefited unmarried men in the 1970s. The mind could boggle though .......
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #655 on: 18:01:14, 09-11-2007 » |
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Morticia emerges, coughing and spluttering, from the Soup Archives. Pausing briefly to brush a stray cobweb from her hair.
YO ! Incs. I said it might take a while. Here is the tomato and chickpea soup recipe .....
1 tin chickpeas
4 cloves of garlic, peeled. Or to your taste.
3 tblspns olive oil
1 sprig rosemary, leaves picked
1 tin chopped tomatoes
Handful of dried pasta e.g. penne or rigatoni
3 tblsns fresh Parmesan, grated. Or to your taste
Sea salt and black pepper
Put the chickpeas in a heavy bottomed pan. Add water to cover and bring to the boil. Turn heat down and
simmer until softened but not collapsed.
Fry the garlic in the olive oil until just browned, then remove from the oil. Add the picked rosemary leaves and tomato. Reduce the heat and cook at a steady burble until the oil splits from the tomatoes.
Drain the chickpeas and add them to the tomato mixture with a further 100-200 mls water. Stir, bring to the boil and simmer for about 15 mins.
Add the dried pasta, season and cook until pasta is done.
Pour 1/3 (or whatever looks right to you) of the soup into a blender and blitz it. Return blitzed soup to the pot and simmer for 10-15 mins.
Add Parmesan. Eat!
I`ve never got as far as adding the pasta because it`s a pretty filling soup with just the chickpeas. Go for it, incs!
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time_is_now
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« Reply #656 on: 18:09:07, 09-11-2007 » |
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Smetana/Smietana (pronounced Shmetana) is also a given surname in some Ashkenazi Jewish families, of Poland and Russia. As such, Shmetana means sour cream in Yiddish. 'As such'?? |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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martle
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« Reply #657 on: 18:58:05, 09-11-2007 » |
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YO ! Incs. I said it might take a while. Here is the tomato and chickpea soup recipe .....
Well if Inky doesn't fancy that, Mort, I certainly do! On the menu for this weekend, perhaps.   |
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Green. Always green.
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Reiner Torheit
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« Reply #658 on: 19:31:31, 09-11-2007 » |
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Although smetana is sometimes translated as "sour cream" in E European recipes, strictly speaking it's soured buttermilk, clocking-in at averagely 10-15% fat content (compared to sour cream's 50-70%). You should be able to find it in London in Polish delis, tinners, where it will probably be spelt "smietana". Essentially it's like low-fat creme fraiche. Use as a topping for blinis, but anywhere further East of Frankfurt-am-Oder you'll find a sizeable dollop served on the top of soups as a garnish. The Poles (who still continue to insist they invented a beetroot soup called "barscz" (ehem...) love a huge glop of "smietana" on the top of it, along with the fieldsworth of chopped dill without which no E European recipe is truly complete  And yes, of course, the Bohemian composer is named after this delicious creamy stuff - best of all eaten with a teaspoon for brekky |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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thompson1780
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« Reply #659 on: 22:42:36, 09-11-2007 » |
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Here is the answer we have all been waiting for on this thread.....  My ears are burning... Is this a good thing do you think?  Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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