https://food.malcolmgin.com//api.php?action=feedcontributions&user=99.30.225.186&feedformat=atomMKGFood - User contributions [en]2024-03-29T13:03:17ZUser contributionsMediaWiki 1.35.1https://food.malcolmgin.com//index.php?title=Staples&diff=193Staples2012-07-02T19:29:23Z<p>99.30.225.186: </p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
* Salt<br />
* Sugar<br />
* Pepper<br />
* Granulated sugar<br />
* All-Purpose Flour (King Arthur Brand preferred)<br />
* Soy Sauce (Kikkoman preferred)<br />
* Oyster Sauce<br />
* Toasted Sesame Oil<br />
* Peanut Oil<br />
* Safflower or Canola Oil<br />
* Bacon Fat<br />
* Duck Fat (optional but delicious - Smoked also good)<br />
* White Vinegar<br />
* Balsamic Vinegar<br />
* Apple Cider Vinegar<br />
* Seed Mustard<br />
* Brown Mustard<br />
* Oil-Based Hot Sauce<br />
* Vinegar-Based Hot Sauce<br />
* Fresh Garlic<br />
* Fresh Onion<br />
* Fresh Green Onion<br />
* Fresh Celery<br />
* Fresh Carrot<br />
* Chicken Stock or Bullion (Better than Bullion preferred)<br />
* Ham Stock or Bullion (Better than Bullion preferred)<br />
* Beef Stock or Bullion (Better than Bullion preferred)<br />
* ...<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Shrimp_Couscous_Salad&diff=192Shrimp Couscous Salad2012-07-02T19:28:31Z<p>99.30.225.186: </p>
<hr />
<div>Ingredients: <br />
* 1 pound cooked shrimp <br />
* 2 cups dried couscous<br />
* 1/4 cup fresh basil leaves, sliced into thin ribbons<br />
* 2 T cumin<br />
* juice of one lemon<br />
* 1/2 cup kalamata olives, sliced in half<br />
* handful radishes sliced<br />
* 5-6 green onions sliced<br />
* 1/4 cup olive oil<br />
* salt & pepper to taste<br />
<br />
Method:<br />
# Add 2.5 cups boiling water to couscous in a large bowl, stirring and then let sit to absorb the water. <br />
# Make the dressing by whisking the lemon juice, olive oil, cumin, salt and pepper in a small bowl. <br />
# If you like, add some hot chili pepper flakes to taste too. <br />
# Set aside. <br />
# Add remaining ingredients to the couscous. Pour dressing over the couscous and stir to distribute evenly. <br />
<br />
Notes:<br />
You can play with the amounts of these dressing ingredients to find the way you like it. (I particularly like NOT using vinegar, but some might like this instead of the lemon juice.) You can also add other vegetables experimenting with what tastes good to you. I often bring this one to pot lucks because it is so quick and easy.<br />
<br />
[[Category:Salad]]<br />
[[Category:Dishes]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Shrimp]]<br />
[[Category:Couscous]]<br />
[[Category:Basil]]<br />
[[Category:Cumin]]<br />
[[Category:Lemon]]<br />
[[Category:Kalamata Olive]]<br />
[[Category:Radish]]<br />
[[Category:Olive Oil]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Bacon_with_Collards&diff=191Bacon with Collards2012-07-02T19:28:11Z<p>99.30.225.186: </p>
<hr />
<div>[http://www.simplyrecipes.com/recipes/collard_greens_with_bacon/ Original Recipe] (Simply Recipes)<br />
<br />
Tasty and bacony!<br />
<br />
Ingredients:<br />
(Modified due to recipe misreading)<br />
* 6 strips thick cut bacon, cut into 1/2" lengths<br />
* half a large yellow onion, chopped<br />
* 2 garlic cloves, sliced<br />
* 1 T sugar<br />
* 1 tsp kosher salt<br />
* 1/2 tsp finely ground black pepper<br />
* several dashes hot sauce (See [[Foods]] for Chipotle Hot Sauce)<br />
* 1/4 cup balsamic vinegar<br />
* 1 large bunch collards (1/2 pound), stem removed, cut into 1 1/2 inch strips<br />
* 1 cup ham broth (See [[Foods]] for Better than Boullion Ham Base)<br />
<br />
Method:<br />
# In a large skillet, medium heat, cook bacon until it just begins to brown on the edges and still looks almost raw in the center. Stir occasionally.<br />
# Add onions and cook until they start softening.<br />
# Add garlic, sugar, salt, pepper and hot sauce. Cook until garlic gets fragrant (about a minute).<br />
# Add vinegar to deglaze pan and cook down until liquid is reduced by half.<br />
# Add collard greens and broth. Reduce heat to medium-low. Stir occasionally. Cook until greens lose their brightness.<br />
# Season final product to taste with vinegar and hot sauce (no change this time - it was rich with just a hint of tang and spice)<br />
# Serve with some of the liquid from the pan.<br />
<br />
<br />
[[Category:Dishes]]<br />
[[Category:Method]]<br />
[[Category:Bacon]]<br />
[[Category:Collard Greens]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Staples&diff=190Staples2012-07-02T19:27:22Z<p>99.30.225.186: </p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
* Salt<br />
* Sugar<br />
* Pepper<br />
* Granulated sugar<br />
* All-Purpose Flour (King Arthur Brand preferred)<br />
* Soy Sauce (Kikkoman preferred)<br />
* Oyster Sauce<br />
* Toasted Sesame Oil<br />
* Peanut Oil<br />
* Safflower or Canola Oil<br />
* White Vinegar<br />
* Balsamic Vinegar<br />
* Apple Cider Vinegar<br />
* Seed Mustard<br />
* Brown Mustard<br />
* Oil-Based Hot Sauce<br />
* Vinegar-Based Hot Sauce<br />
* Fresh Garlic<br />
* Fresh Onion<br />
* Fresh Green Onion<br />
* Fresh Celery<br />
* Fresh Carrot<br />
* Chicken Stock or Bullion (Better than Bullion preferred)<br />
* Ham Stock or Bullion (Better than Bullion preferred)<br />
* Beef Stock or Bullion (Better than Bullion preferred)<br />
* ...<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Bacon_with_Collards&diff=189Bacon with Collards2012-07-02T19:25:59Z<p>99.30.225.186: </p>
<hr />
<div>[http://www.simplyrecipes.com/recipes/collard_greens_with_bacon/ Original Recipe] (Simply Recipes)<br />
<br />
Tasty and bacony!<br />
<br />
Ingredients:<br />
(Modified due to recipe misreading)<br />
* 6 strips thick cut bacon, cut into 1/2" lengths<br />
* half a large yellow onion, chopped<br />
* 2 garlic cloves, sliced<br />
* 1 T sugar<br />
* 1 tsp kosher salt<br />
* 1/2 tsp finely ground black pepper<br />
* several dashes hot sauce (See [[Foods]] for Chipotle Hot Sauce)<br />
* 1/4 cup balsamic vinegar<br />
* 1 large bunch collards (1/2 pound), stem removed, cut into 1 1/2 inch strips<br />
* 1 cup ham broth (See [[Foods]] for Better than Boullion Ham Base)<br />
<br />
Method:<br />
# In a large skillet, medium heat, cook bacon until it just begins to brown on the edges and still looks almost raw in the center. Stir occasionally.<br />
# Add onions and cook until they start softening.<br />
# Add garlic, sugar, salt, pepper and hot sauce. Cook until garlic gets fragrant (about a minute).<br />
# Add vinegar to deglaze pan and cook down until liquid is reduced by half.<br />
# Add collard greens and broth. Reduce heat to medium-low. Stir occasionally. Cook until greens lose their brightness.<br />
# Season final product to taste with vinegar and hot sauce (no change this time - it was rich with just a hint of tang and spice)<br />
# Serve with some of the liquid from the pan.<br />
<br />
<br />
[[Category:Dishes]]<br />
[[Category:Method]]<br />
[[Category:Bacon]]<br />
[[Category:Collard Greens]]<br />
[[Category:Garlic]]<br />
[[Category:Onion]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Staples&diff=188Staples2012-07-02T19:25:29Z<p>99.30.225.186: </p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
* Salt<br />
* Sugar<br />
* Pepper<br />
* Granulated sugar<br />
* All-Purpose Flour (King Arthur Brand preferred)<br />
* Soy Sauce (Kikkoman)<br />
* Oyster Sauce<br />
* Toasted Sesame Oil<br />
* Peanut Oil<br />
* Safflower or Canola Oil<br />
* White Vinegar<br />
* Balsamic Vinegar<br />
* Apple Cider Vinegar<br />
* Seed Mustard<br />
* Brown Mustard<br />
* Oil-Based Hot Sauce<br />
* Vinegar-Based Hot Sauce<br />
* Fresh Garlic<br />
* Fresh Onion<br />
* Fresh Green Onion<br />
* Fresh Celery<br />
* Fresh Carrot<br />
* ...<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Bacon_with_Collards&diff=187Bacon with Collards2012-07-02T19:24:19Z<p>99.30.225.186: </p>
<hr />
<div>[http://www.simplyrecipes.com/recipes/collard_greens_with_bacon/ Original Recipe] (Simply Recipes)<br />
<br />
Tasty and bacony!<br />
<br />
Ingredients:<br />
(Modified due to recipe misreading)<br />
* 6 strips thick cut bacon, cut into 1/2" lengths<br />
* half a large yellow onion, chopped<br />
* 2 garlic cloves, sliced<br />
* 1 T sugar<br />
* 1 tsp kosher salt<br />
* 1/2 tsp finely ground black pepper<br />
* several dashes hot sauce (See [[Foods]] for Chipotle Hot Sauce)<br />
* 1/4 cup balsamic vinegar<br />
* 1 large bunch collards (1/2 pound), stem removed, cut into 1 1/2 inch strips<br />
* 1 cup ham broth (See [[Foods]] for Better than Boullion Ham Base)<br />
<br />
Method:<br />
# In a large skillet, medium heat, cook bacon until it just begins to brown on the edges and still looks almost raw in the center. Stir occasionally.<br />
# Add onions and cook until they start softening.<br />
# Add garlic, sugar, salt, pepper and hot sauce. Cook until garlic gets fragrant (about a minute).<br />
# Add vinegar to deglaze pan and cook down until liquid is reduced by half.<br />
# Add collard greens and broth. Reduce heat to medium-low. Stir occasionally. Cook until greens lose their brightness.<br />
# Season final product to taste with vinegar and hot sauce (no change this time - it was rich with just a hint of tang and spice)<br />
# Serve with some of the liquid from the pan.<br />
<br />
<br />
[[Category:Dishes]]<br />
[[Category:Method]]<br />
[[Category:Bacon]]<br />
[[Category:Collard Greens]]<br />
[[Category:Garlic]]<br />
[[Category:Onion]]<br />
[[Category:Ham Stock]]<br />
[[Category:Chicken Stock]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Fishy_Vinaigrette&diff=186Fishy Vinaigrette2012-07-02T19:23:32Z<p>99.30.225.186: </p>
<hr />
<div>A little fishy/umami punch to a traditional mustard vinaigrette.<br />
<br />
Ingredients:<br />
* Whole seed mustard (to taste - Preferred brand: Kozlick's Triple Crunch - [http://www.mustardmaker.com/ Maker Link])<br />
* Balsamic vinegar (to taste)<br />
* Olive oil (to taste)<br />
* Fish sauce (to taste - Preferred brand: 3 crabs - [http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54 Amazon Link])<br />
<br />
Basic ratios:<br />
* 3 parts oil<br />
* 1 part vinegar<br />
* other ingredients to taste (splash of fish sauce, dab of mustard)<br />
<br />
Method:<br />
* Add all ingredients to a bowl<br />
* Whisk with fork or whisk until reasonably emulsified<br />
<br />
[[Category:Dressings]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Fish Sauce]]<br />
[[Category:Olive Oil]]<br />
[[Category:Balsamic Vinegar]]<br />
[[Category:Vinaigrette]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Staples&diff=185Staples2012-07-02T18:39:07Z<p>99.30.225.186: </p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
* Salt<br />
* Sugar<br />
* Pepper<br />
* Granulated sugar<br />
* All-Purpose Flour (King Arthur Brand preferred)<br />
* Soy Sauce (Kikkoman)<br />
* Oyster Sauce<br />
* Toasted Sesame Oil<br />
* Peanut Oil<br />
* Safflower or Canola Oil<br />
* White Vinegar<br />
* Balsamic Vinegar<br />
* Apple Cider Vinegar<br />
* Seed Mustard<br />
* Brown Mustard<br />
* ...<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Staples&diff=184Staples2012-07-02T18:35:40Z<p>99.30.225.186: </p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
* Salt<br />
* Sugar<br />
* Pepper<br />
* Granulated sugar<br />
* All-Purpose Flour (King Arthur Brand preferred)<br />
* Soy Sauce (Kikkoman)<br />
* Toasted Sesame Oil<br />
* Peanut Oil<br />
* Safflower or Canola Oil<br />
* White Vinegar<br />
* Balsamic Vinegar<br />
* Apple Cider Vinegar<br />
* ...<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Staples&diff=183Staples2012-07-02T18:33:22Z<p>99.30.225.186: Created page with "This lists all the staples expected in a well-stocked pantry for this Wiki. Category:Method Category:Logistics"</p>
<hr />
<div>This lists all the staples expected in a well-stocked pantry for this Wiki.<br />
<br />
<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Main_Page&diff=182Main Page2012-07-02T18:30:15Z<p>99.30.225.186: </p>
<hr />
<div>This Wiki is for Malcolm Gin and Friends to use to record and track experimentations, research, recipes and other material to do with anything we eat or drink.<br />
<br />
If you want an account, ask Malcolm.<br />
<br />
If you have an account and you see something you want to change, or add, go ahead!<br />
<br />
If you want help with MediaWiki syntax, experiment or ask someone (like Malcolm) who might know.<br />
<br />
Various start pages:<br />
* [[Recipes]]<br />
* [[Research]]<br />
* [[Reviews]]<br />
* [[Experiments]]<br />
* [[Development]]<br />
* [[Tools]]<br />
* [[Sources]]<br />
* [[Foods]]<br />
<br />
NOTE: Ingredients-oriented Category pages lack: Salt, Sugar, Pepper. These are assumed you have around the house. Some spices are like this too. See [[Staples]] for more information about a well stocked pantry.<br />
<br />
== Standard Wiki Pages ==<br />
[[Getting Started Page]]<br />
<br />
[[Category:Method]]<br />
[[Category:Logistics]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Bok_Choy_braised_with_Garlic&diff=181Bok Choy braised with Garlic2012-07-02T18:29:22Z<p>99.30.225.186: Created page with "Adapted from [http://www.cooksillustrated.com/recipes/detail.asp?docid=4988 Recipe from Cook's Illustrated]. Ingredients: * 2 T peanut oil * 1 medium head bok choy (1 1/2 to 1 3..."</p>
<hr />
<div>Adapted from [http://www.cooksillustrated.com/recipes/detail.asp?docid=4988 Recipe from Cook's Illustrated].<br />
<br />
Ingredients:<br />
* 2 T peanut oil<br />
* 1 medium head bok choy (1 1/2 to 1 3/4 pounds), cut up and prepped<br />
* 4 medium cloves garlic, minced or pressed through garlic press<br />
* 3/4 Cup chicken stock or canned low-sodium chicken broth<br />
* Salt and ground black pepper<br />
* 1 tsp rice vinegar<br />
<br />
Method:<br />
# Heat large nonstick or seasoned skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens, chicken stock, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook, stirring twice, until bok choy is very tender, 8 to 10 minutes.<br />
# Remove cover, increase heat to medium-high, and cook until excess liquid evaporates, 2 to 3 minutes. (Bok choy should be moist but not soupy.) Stir in rice vinegar and adjust seasonings with salt and pepper; serve immediately.<br />
<br />
[[Category:Vegetables]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Bok Choy]]<br />
[[Category:Garlic]]<br />
[[Category:Chicken Stock]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Vegetables&diff=180Vegetables2012-07-02T18:25:59Z<p>99.30.225.186: Created page with "* Bok Choy braised with Garlic Category:Vegetables Category:Recipes Category:Method"</p>
<hr />
<div>* [[Bok Choy braised with Garlic]]<br />
<br />
[[Category:Vegetables]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Stone_Fruit_Crisp&diff=179Stone Fruit Crisp2012-07-02T18:25:23Z<p>99.30.225.186: </p>
<hr />
<div>From [http://www.cooksillustrated.com/recipes/detail.asp?docid=6290 Cook's Illustrated Master Recipe for Fruit Crisp]<br />
<br />
(NOTES:<br />
* Peel fruit or sweeten more.<br />
* Get rolled quick oats. Next time plan to mix quick steel oats and quick rolled oats 50/50 for crust.<br />
)<br />
<br />
Ingredients:<br />
* 3 lbs fruit, cut up (about 7 cups) (used 3 pounds pitted - not peeled misc organic stone fruits)<br />
* 1 T lemon juice<br />
* 2/3 cup firmly packed brown sugar<br />
* 1/2 cup unbleached all-purpose flour<br />
* 1/2 cup quick-cooking steel cut ([[Foods|McCann's]]) oats<br />
* 1/2 tsp ground nutmeg or cinnamon (used nutmeg)<br />
* 1/4 tsp table salt (missed, so sprinkled on crust)<br />
* 4 T butter, cut into small bits (chilled, if using food processor)<br />
* 2 T vegetable shortening, cut into small bits (chilled, if using food processor)<br />
<br />
Suggested Fruit <br />
* 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced<br />
* 3 pounds apricots (15 to 20), pitted and quartered<br />
* 2 pounds berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste<br />
* 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths<br />
* 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced<br />
* 3 pounds plums (15 to 20), pitted and quartered<br />
<br />
Method<br />
# Heat oven to 425 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.<br />
# Mix next 5 ingredients in a medium bowl or in workbowl of a food processor, then add butter and shortening. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.<br />
# Spread topping over prepared fruit; bake for 15 minutes. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.<br />
<br />
[[Category:Desserts]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Fruit]]<br />
[[Category:Nutmeg]]<br />
[[Category:Cinnamon]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Fishy_Vinaigrette&diff=178Fishy Vinaigrette2012-07-02T18:24:11Z<p>99.30.225.186: </p>
<hr />
<div>A little fishy/umami punch to a traditional mustard vinaigrette.<br />
<br />
Ingredients:<br />
* Whole seed mustard (to taste - Preferred brand: Kozlick's Triple Crunch - [http://www.mustardmaker.com/ Maker Link])<br />
* Balsamic vinegar (to taste)<br />
* Olive oil (to taste)<br />
* Fish sauce (to taste - Preferred brand: 3 crabs - [http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54 Amazon Link])<br />
<br />
Basic ratios:<br />
* 3 parts oil<br />
* 1 part vinegar<br />
* other ingredients to taste (splash of fish sauce, dab of mustard)<br />
<br />
Method:<br />
* Add all ingredients to a bowl<br />
* Whisk with fork or whisk until reasonably emulsified<br />
<br />
[[Category:Dressings]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Fish Sauce]]<br />
[[Category:Mustard]]<br />
[[Category:Olive Oil]]<br />
[[Category:Balsamic Vinegar]]<br />
[[Category:Vinaigrette]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Dressings&diff=177Dressings2012-07-02T18:23:53Z<p>99.30.225.186: </p>
<hr />
<div>* [[Fishy Vinaigrette]]<br />
<br />
[[Category:Dressings]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Shrimp_Couscous_Salad&diff=176Shrimp Couscous Salad2012-07-02T18:23:34Z<p>99.30.225.186: </p>
<hr />
<div>Ingredients: <br />
* 1 pound cooked shrimp <br />
* 2 cups dried couscous<br />
* 1/4 cup fresh basil leaves, sliced into thin ribbons<br />
* 2 T cumin<br />
* juice of one lemon<br />
* 1/2 cup kalamata olives, sliced in half<br />
* handful radishes sliced<br />
* 5-6 green onions sliced<br />
* 1/4 cup olive oil<br />
* salt & pepper to taste<br />
<br />
Method:<br />
# Add 2.5 cups boiling water to couscous in a large bowl, stirring and then let sit to absorb the water. <br />
# Make the dressing by whisking the lemon juice, olive oil, cumin, salt and pepper in a small bowl. <br />
# If you like, add some hot chili pepper flakes to taste too. <br />
# Set aside. <br />
# Add remaining ingredients to the couscous. Pour dressing over the couscous and stir to distribute evenly. <br />
<br />
Notes:<br />
You can play with the amounts of these dressing ingredients to find the way you like it. (I particularly like NOT using vinegar, but some might like this instead of the lemon juice.) You can also add other vegetables experimenting with what tastes good to you. I often bring this one to pot lucks because it is so quick and easy.<br />
<br />
[[Category:Salad]]<br />
[[Category:Dishes]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Shrimp]]<br />
[[Category:Couscous]]<br />
[[Category:Basil]]<br />
[[Category:Cumin]]<br />
[[Category:Lemon]]<br />
[[Category:Kalamata Olive]]<br />
[[Category:Radish]]<br />
[[Category:Onion]]<br />
[[Category:Olive Oil]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Salads&diff=175Salads2012-07-02T18:23:19Z<p>99.30.225.186: </p>
<hr />
<div>* [[Shrimp Couscous Salad]]<br />
<br />
[[Category:Salads]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Honey-Cider_Brine&diff=174Honey-Cider Brine2012-07-02T18:23:00Z<p>99.30.225.186: </p>
<hr />
<div>A sweetened, garlicky brine.<br />
<br />
Ingredients:<br />
* 1 clove garlic<br />
* Honey<br />
* Boiled Cider ([http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint King Arthur Flour Link])<br />
* Kosher or non-Iodine salt<br />
* Water<br />
<br />
Method:<br />
# Take 1 cup of water, add salt to it until it tastes like the sea<br />
# Add enough sweetener (Honey and Cider) so you can taste the sweet and the salt<br />
# Crush a garlic clove and add it to the brine<br />
# Put the meat you're brining in a bowl deep enough but small enough that your brine covers the meat<br />
# Brine for 30 - 45 minutes<br />
# Remove meat from bring and pat down well with paper towels<br />
<br />
[[Category:Brines]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Honey]]<br />
[[Category:Boiled Cider]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Brines&diff=173Brines2012-07-02T18:22:42Z<p>99.30.225.186: </p>
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<div>Make it taste of the sea, then add other flavorings. Mostly for treating meat before cooking it.<br />
<br />
* [[Honey-Cider Brine]]<br />
<br />
[[Category:Brines]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Cures&diff=172Cures2012-07-02T18:22:30Z<p>99.30.225.186: </p>
<hr />
<div>[[Category:Cures]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Pork_Chops&diff=171Pork Chops2012-07-02T18:22:17Z<p>99.30.225.186: </p>
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<div>[[Brines|Brined]] pork chops are very tasty, but don't forget to let them rest and don't overcook them!<br />
<br />
Ingredients:<br />
* [[Brines|Brine]] (In this case, the [[Honey-Cider Brine]]<br />
* Pork chops (about 1" thick)<br />
<br />
Method:<br />
# Prep and [[Brines|Brine]] the chops for 30 - 45 minutes.<br />
# Get seasoned cast iron pan really hot, add fat.<br />
# Sear chops for 1-3 minutes on a side, and a minute on the fatty side (hold it on edge against the hot pan)<br />
# Let chops rest for 5-10 minutes.<br />
# Serve. Should be very lightly pink in the middle (especially if you trust the source of your pig)<br />
<br />
[[Category:Pork]]<br />
[[Category:Recipes]]<br />
[[Category:Brined]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Carnitas&diff=170Carnitas2012-07-02T18:21:59Z<p>99.30.225.186: </p>
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<div>== Ingredients: ==<br />
* 4 lbs pork shoulder (5 lbs if bone in)<br />
* 1 12 oz can of coke OR 12 oz water plus 2 T Caramelized Sugar syrup and juice of 1 lemon <br />
* 1 orange<br />
* 2 limes<br />
* 1-2 cinnamon sticks<br />
* 3-4 assorted dried chiles (ancho/guajillo)<br />
* (1+ T seeds, toasted and ground?) cumin<br />
* 1 large yellow onion<br />
* kosher salt to taste (start with forefinger pinch)<br />
* water<br />
<br />
== Method: ==<br />
# Quarter onion.<br />
# Cut citrus across equator.<br />
# In a large dutch oven, add pork, coke, juice and rind of citrus, all other ingredients.<br />
# Add enough water to get halfway up meat.<br />
# Bring to boil.<br />
# Skim scum/foam.<br />
# Reduce heat and partially cover (with lid).<br />
# After 1 hour, remove orange and lime rinds, squeezing out any liquid.<br />
# Mid-way through (about 2 hours) cooking, taste liquid and remove chiles if the braising liquid is particularly spicy hot. Finished carnitas will not be as spicy as liquid. Add more salt if needed.<br />
# Simmer until a chopstick can easily pierce the meat.<br />
# Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any). Skim excess fat, leaving 2-3T in pan.<br />
# Remove bones and cartilage from meat, returning in chunks (the size you want) to pan.<br />
# Fry in remaining fat and sauce.<br />
# NOTE: If cooking to store, add meat back to sauce and coat, then fry when desired to eat.<br />
<br />
[[Category:Pork]]<br />
[[Category:Recipes]]<br />
[[Category:Mexican]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Meat_Slabs&diff=169Meat Slabs2012-07-02T18:21:39Z<p>99.30.225.186: </p>
<hr />
<div>* [[Carnitas]]<br />
* [[Pork Chops]]<br />
<br />
[[Category:Meat]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Sauces&diff=168Sauces2012-07-02T18:21:16Z<p>99.30.225.186: </p>
<hr />
<div>* [[Italian Lamb Pasta Sauce]]<br />
<br />
[[Category:Sauces]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Pickles&diff=167Pickles2012-07-02T18:21:00Z<p>99.30.225.186: </p>
<hr />
<div>[[Category:Pickles]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Cocktails&diff=166Cocktails2012-07-02T18:20:49Z<p>99.30.225.186: </p>
<hr />
<div>[[Category:Cocktails]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Preserves&diff=165Preserves2012-07-02T18:20:36Z<p>99.30.225.186: </p>
<hr />
<div>[[Category:Preserves]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Recipes&diff=163Recipes2012-07-02T18:19:53Z<p>99.30.225.186: </p>
<hr />
<div>* [[Preserves]]<br />
* [[Cocktails]]<br />
* [[Pickles]]<br />
* [[Dishes]]<br />
** [[Sauces]]<br />
* [[Meat Slabs]]<br />
** [[Cures]]<br />
** [[Brines]]<br />
* [[Vegetables]]<br />
* [[Salads]]<br />
** [[Dressings]]<br />
* [[Desserts]]<br />
<br />
== Links ==<br />
<br />
* [http://www.tastingtable.com/entry_detail/chefs_recipes/8814 Mussels with Chinese Sausage and Ginger Beer]<br />
<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186https://food.malcolmgin.com//index.php?title=Stone_Fruit_Crisp&diff=162Stone Fruit Crisp2012-07-02T17:52:53Z<p>99.30.225.186: </p>
<hr />
<div>From [http://www.cooksillustrated.com/recipes/detail.asp?docid=6290 Cook's Illustrated Master Recipe for Fruit Crisp]<br />
<br />
(NOTES:<br />
* Peel fruit or sweeten more.<br />
* Get rolled quick oats. Next time plan to mix quick steel oats and quick rolled oats 50/50 for crust.<br />
)<br />
<br />
Ingredients:<br />
* 3 lbs fruit, cut up (about 7 cups) (used 3 pounds pitted - not peeled misc organic stone fruits)<br />
* 1 T lemon juice<br />
* 2/3 cup firmly packed brown sugar<br />
* 1/2 cup unbleached all-purpose flour<br />
* 1/2 cup quick-cooking steel cut ([[Foods|McCann's]]) oats<br />
* 1/2 tsp ground nutmeg<br />
* 1/4 tsp table salt (missed, so sprinkled on crust)<br />
* 4 T butter, cut into small bits (chilled, if using food processor)<br />
* 2 T vegetable shortening, cut into small bits (chilled, if using food processor)<br />
<br />
Suggested Fruit <br />
* 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced<br />
* 3 pounds apricots (15 to 20), pitted and quartered<br />
* 2 pounds berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste<br />
* 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths<br />
* 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced<br />
* 3 pounds plums (15 to 20), pitted and quartered<br />
<br />
Method<br />
# Heat oven to 425 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.<br />
# Mix next 5 ingredients in a medium bowl or in workbowl of a food processor, then add butter and shortening. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.<br />
# Spread topping over prepared fruit; bake for 15 minutes. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.<br />
<br />
[[Category:Desserts]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]</div>99.30.225.186