Cooking

Thanks, it was interesting and delicious. Here's what I came up with. :) (Not pictured: The movie I watched to go with it, The Emerald Forest)

My attempt at a chorizo quesadilla ended up in an unmitigated cheesaster. I miscalculated the amount of filling per half tortilla, particularly the cheese, and ended up with a deluge of melted mozzarella.

I will die fat and happy.

Today's Thanksgiving breakfast was breakfast quesadillas. Homemade version!

I started out cooking up some bacon, some potato cakes and scrambled eggs. Then I put a flour tortilla down on a hot pan and layer the bottom with some shredded cheddar, mozzarella and Parmesan cheeses, layer up next with some spooned in scrambled egg, crumble the potato cakes (I chopped em beforehand) and sprinkle in some bacon, cover again with more cheese than another tortilla. You then press down with a spatula and check the bottom tortilla for when it starts getting mildly crunchy and golden on the bottom. Then flip it and cook the tortilla until it is mildly crunchy and golden and pull it from there. Cut it with a pizza cutter into slices and qué magnifico!

It really was better than I was expecting. Next time I'm going to use a smaller tortilla because I'm stuffed.

I created Irish Coffee ice cream (Or, Irish Coffee frozen custard, to be precise) last weekend. And despite me using instant coffee^note Trust me, I would've preferred to use proper coffee infused in the milk, but I didn't have any cheese cloth to strain it through. I'll make sure to do that next time., it turned out great!

Instant coffee, egg yolks, milk, both demerara sugar and white sugar, a splash of whiskey and cream.

We served it with lightly whipped cream, homemade meringue and whiskey syrup.

I like the sound of that. :)

What's your favorite Christmas treats?

Homemade ginger snaps is a big hit in my family - I make sure to bake some every year. I use a dough recipe developed by one of our most well-known bakers that lets the flavors of the spices develop for at least a week, but I also substitute some of the white sugar with other sugars - Namely, I like to put demerara sugar in the dough because it results in a crispy cookie that's not too sweet.

This year, I added some brown sugar, as well. And my Dad swears I put crack in them, because he can't stop eating them. ^^'

Otherwise, saffron buns are always nice. I also usually make my own chocolates every year. I love to experiment with the fillings - One year, I put cheese in them! One was dark chocolate filled with blue cheese and pear compote, and the other was white chocolate filled with a brie-like cheese and mango.

Edited by MagmaTeaMerry on Dec 4th 2020 at 5:25:06 PM

Besides chocolates and gingerbread, I'm mostly about the main-course food served around the holidays. Oven-heated ham is the traditional Nordic Christmas-dish, but I like to fry each serving like (and sometimes together with) bacon, because I prefer my meat with a more roasted surface. Something that has become a tradition in our household is my wife's own recipe for mashed cauliflower, with herbs and lots of butter in it.

Right now I’m having one of my favorite combinations: filet mignon and salmon. Especially since the former is marinated in Jamaican jerk sauce.

Speaking of salmon, I made potato fish cakes for dinner tonight (well, technically last night, as it's after midnight as I'm writing this). The recipe I used made enough for four days worth. That plus the pork chops I bought on Friday sorts dinner for the week.

Dang it, I’m suddenly wanting to try rattlesnake again. XD ^_^;;

Speaking of which, what are some of the most exotic foods you’ve ever had? :)

Hm, I'd say jellyfish.

I didn't even know you could eat jellyfish. Did you know it's surprisingly... crunchy, almost?

How do they make it crunchy?

I have no idea.

They were a side dish at a dumpling restaurant I visited with my Mom, Grandma and cousin when we were in Shanghai 5 years ago to visit my cousin and his (ex-)boyfriend.

They were marinated in something, I think. Pretty tasty.

Edited by MagmaTeaMerry on Dec 8th 2020 at 10:28:27 AM

Boar is the most exotic I can think of right now. It is to domesticated pork what elk is to cow: More muscular and with a naturally spicy flavour. You can taste that the animal is a tough survivor who lives in the wilderness.

I’ve often pondered about that, when a food tastes “gamey.” What does it taste like?

I'd describe it as having an attitude, like "piss and vinegar", but not literally. It is chewier than the closest domesticated counterpart and has a more pronounced flavour.

Ah, thanks. :)

I’ve had alligator a few times, and a couple times in Greece I ate limpets right off the rocks at the beach.

I've had octopus (both as sushi/sashimi and takoyaki). Mmm...

Edited by Theatre_Maven_3695 on Dec 8th 2020 at 10:23:37 AM

Bear. It's greasy but not bad.

I've long thought about trying it if I get the chance. To me it's been hyped up as tasting really strong and musky.

I remember Andrew Zimmern having some when he was in Finland, and he said it was pretty good. I don't remember him saying anything about it being greasy.

I think I'd add moose heart to the list, too, but only because eating a heart sounds pretty hardcore.

Actually, since the heart is but a muscle, it tasted like meat, as expected.

Popcorn shrimp and pan-cooked scallops. An unexpectedly winning combination. :)

Anyone else here liking to make their own glühwein or mulled wine around this time of year?

I enjoy making a variation done by Jamie Oliver. It contains demerara sugar, red wine, juice and zest of both tangerines, oranges and lemons and a bunch of spices. I find it gets better if it sits for a while.

I have a fun culinary question for you all. What are the best kinds of mushrooms to use for pan frying?