Random Thoughts - Part Deux [NO POLITICS]

[Sapphireho]

Anyone have some really great old family food recipes to share? I need some new ideas!

[humfrz]

Originally Posted by Sapphireho

Anyone have some really great old family food recipes to share? I need some new ideas!

Here is a good, hearty stew recipe for winter:

>> 8 Big Taters
>> 2 big spoons of butter
>> 1 big spoon of sugar
>> a pinch or two of salt
>> Thyme, marjoram or pepper to taste
>> 1 cooking pot with a good tight lid

Put the possum in the pot with just enough water to keep it from burning, cover with a good tight lid.
Possums take longer to cook than taters so wait until your possum has stewed for about an hour before you add the taters to the pot.
Place the taters along the sides of the possum and mix in sugar, salt and your choice of thyme, marjoram or pepper to taste.
Every 15 minutes or so take off the lid and baste the possum with the juices.
By now the possums own fat will have rendered and the water will now make some delicious possum gravy.
When the possum is tender and the meat falls off the bones mix a little flour, if needed, to the water/possum fat and tater mixture.


Well, you did ask for one -


humfrz

[humfrz]

Originally Posted by spike021

Good, there's hope for me yet.

Well, I shouldn't fake out, I've had girlfriend(s) before, just not lately.

Welp, Bubba has the single niece that lives over in Milpitas. If you're interested, maybe I could get you hooked up -


humfrz

[Sapphireho]

Originally Posted by humfrz

Here is a good, hearty stew recipe for winter:

>> 8 Big Taters
>> 2 big spoons of butter
>> 1 big spoon of sugar
>> a pinch or two of salt
>> Thyme, marjoram or pepper to taste
>> 1 cooking pot with a good tight lid

Put the possum in the pot with just enough water to keep it from burning, cover with a good tight lid.
Possums take longer to cook than taters so wait until your possum has stewed for about an hour before you add the taters to the pot.
Place the taters along the sides of the possum and mix in sugar, salt and your choice of thyme, marjoram or pepper to taste.
Every 15 minutes or so take off the lid and baste the possum with the juices.
By now the possums own fat will have rendered and the water will now make some delicious possum gravy.
When the possum is tender and the meat falls off the bones mix a little flour, if needed, to the water/possum fat and tater mixture.


Well, you did ask for one -


humfrz

I already have that one.

[cjd]

Originally Posted by Sapphireho

Anyone have some really great old family food recipes to share? I need some new ideas!

What kind of stuff? Let's see, family recipes are for refrigerator rolls, pie/quiche crust, bread, easter 'buns' (never found another like it, but it's not much of a bun and more of a cookie), buckwheat pancakes, and a few I've probably forgotten.


Or if you just want recipes for good stuff... what kind of stuff?

[Tcoat]

Originally Posted by Sapphireho

Anyone have some really great old family food recipes to share? I need some new ideas!

Old family food.
https://en.wikipedia.org/wiki/Donner_Party

[Sapphireho]

Originally Posted by cjd

What kind of stuff? Let's see, family recipes are for refrigerator rolls, pie/quiche crust, bread, easter 'buns' (never found another like it, but it's not much of a bun and more of a cookie), buckwheat pancakes, and a few I've probably forgotten.


Or if you just want recipes for good stuff... what kind of stuff?

Anything you got, bring it on. Cooking is one of my hobbies and I plan on getting a lot better when I retire.

[Sapphireho]

Originally Posted by Tcoat

Old family food.
https://en.wikipedia.org/wiki/Donner_Party

Food for human consumption, not humans for food consumption.

[bcj]

Peas-porridge food product

[cjd]

Originally Posted by Sapphireho

Food for human consumption, not humans for food consumption.

You want food that eats humans? I'd go for bear, I think.

Pie crust is the easiest I've found to work with...

2 cups flour
2/3 shortening
1 tsp salt
6-7 Tbsp cold water (I usually do ice water)

Sift together salt and flour. Cut in shortening (or use a food processor and pulse until its cut in - do not overdo it). Sprinkle water in 1 Tbsp at a time, mix with a fork, pushing to the side of the bowl as it becomes damp enough to hold together. If it is too dry it will crumble, but too wet and it'll be difficult to work with.

Gather into a ball. Let stand 5-10 minutes (chill if desired for this time).

When I do quiche or similar, I roll out the left-overs, brush with melted butter (or milk), spread with brown sugar and cinnamon. Roll up, slice into ~3/8 to 1/2" rolls, and bake 12-15 min. They're best when just cooked enough but not crisped.


----


Best bread for tearing apart, slathering with butter, and discovering you've eaten the whole thing...


Shepherd's Bread (makes 2 loaves)
1 package yeast (or 1 Tbsp, if you have your yeast in bulk like I do)
2 cups warm water
1 heaping Tbsp salt
1 Tbsp sugar
6-7 cups flour
cornmeal (for sprinkling)

Pour the warm water into a bowl. Mix in the yeast and sugar; wait 5 or 10 minutes until it gets frothy. Then add the salt, and gradually add the flour, mixing until it starts to form a ball. Turn the dough out onto a floured surface, and knead for 3-5 minutes. If you're bread-experienced, you'll know when it's ready; if not, just go by the time and you should be fine.

Once the kneading is done, grease a bowl or other deep container (you could use a cooking pot if you had to) and put the dough in. Cover with plastic wrap or a damp towel. (I actually use a dough rising bucket with a lid, but I realize most people don't have that.) Let it rise until it doubles, which will probably take 45 minutes to an hour, depending on the temperature of your kitchen and the enthusiasm of your yeast.

Take a baking sheet and sprinkle it liberally with cornmeal. Cut the dough in half, shape into balls, and place on the baking sheet. (If you have a baking stone, you can put the dough on a pizza peel at this point instead of using a baking sheet.) Let the loaves sit for 5 minutes or so. While you are waiting, get some water boiling (a cup or so is fine).

When the loaves are ready, slash an "X" on the top of each and put them in the cold oven. Pour the boiling water into a pie pan or skillet and put on the bottom rack or floor of the oven. Shut the door and turn the oven to 400 degrees. Bake for 40-45 minutes.


An alternative baking method as one large single loaf: preheat a dutch 9" dutch oven or similar large ceramic vessel with adequate volume and a decent seal on the lid for ~30 min at 450 degrees. When the dough is ready to bake, place it directly into the hot dutch oven, slash the top. Bake for 15 minutes, then reduce the temperature to 400 and bake another 15 minutes. Finally, remove the lid and bake another 10-15 minutes - this is primarily to color/finish the crust. You do not need the boiling water if you bake this way.



This is good for sandwiches, but is at its absolute best about 5-10 minutes after removing from the oven. Just rip a piece off (no knife necessary), slather it with butter, and eat.

[humfrz]

@Sapphireho done turned this thread into the cooking channel.

Then @Tcoat took it down to another level -

SMH





humfrz

[Sapphireho]

Ok, pm me any recipes. Wouldn't want to clutter RT.

[humfrz]

Originally Posted by Sapphireho

Ok, pm me any recipes. Wouldn't want to clutter RT.

Sheeech - did ja run out of fiber pills - ??





humfrz

[Sapphireho]

Originally Posted by humfrz

Sheeech - did ja run out of fiber pills - ??





humfrz

They have pills?