To Serve Man - It's a Cookbook!

[Vol]

u wot m8

I have never seen a roasted whole onion in my life before. Is there a particular kind best for this?

[Mazder]

u wot m8

I have never seen a roasted whole onion in my life before. Is there a particular kind best for this?

I guess your closest would be brown onions. Or maybe Yellow Onions.

This kind:

Top and tail them, warm up some oil in your roasting tin, not much about a quarter of an inch to a centimetre, place the onions in the hot (but not too hot) oil and roast for about 30 mins on gas mark 7 (425 F), baste up to 2-3 times, moreso if you want a crisper skin.

Your result should look similar to this:

[Vol]

Yellow it is. Gonna have to try that then. Never thought about eating a whole onion like that, so it'll be new, but being an onion-boy is the hot new fitness trick. Thanks, Mazzy.

[Mazder]

Yellow it is. Gonna have to try that then. Never thought about eating a whole onion like that, so it'll be new, but being an onion-boy is the hot new fitness trick. Thanks, Mazzy.

You're welcome.

Although if you're going to be trying to get as much out of the onion as possible I will warn that roasting brings out a lot of it's inner sugars.
Just in case you're trying to cut sugar out.

On the subject of foods and fitness I remember there was a chart/info-dump of "foods to eat when you crave something bad" like for example if you fancy a bunch of chocolate you should have a few nuts instead.
Anyone come across something like this because I've been searching and I can't find it for the life of me.

[SciFlyBoy]

Your result should look similar to this:

Those are pearl onions my lad and at about 1 inch diameter each.

Whatever root you choose, everything you roast should be about the same size. If your potatoes are 1/2 inch, onions should be 1/2 inch and so forth.

[Mazder]

Those are pearl onions my lad and at about 1 inch diameter each.

Whatever root you choose, everything you roast should be about the same size. If your potatoes are 1/2 inch, onions should be 1/2 inch and so forth.

I said look similar, not exactly the same...
I never claimed the onions should change type.
They should have a similar appearance in terms of caramelization.

[SciFlyBoy]

I said look similar, not exactly the same...
I never claimed the onions should change type.
They should have a similar appearance in terms of caramelization.

Okay, I see that now. Like Vol said, I too never roasted a regular onion whole before, either. Would you cook up a bunch and give each person one, or would you cut them all up?

[Mazder]

Okay, I see that now. Like Vol said, I too never roasted a regular onion whole before, either. Would you cook up a bunch and give each person one, or would you cut them all up?

Well depending on size you'd give each person one each.
The onion shouldn't be massive, fitting about in the palm of your hand.
Anything above 3 inches or 31/2 inches in diameter and it's really going to take up too much space with the rest of the meal. Given the term roasting it's usually done with a roast dinner.

Next time I have a roast with roast onions I'll take a pic to show easier.

[TheodoricFriede]

Generally I'm not a fan of most mixed drinks, but the food historian in me felt compelled to try these colonial drinks.

RUM FLIP:
"To make a basic colonial-style flip, fill a pitcher with two beaten eggs, two ounces of rum and a tablespoon of superfine sugar (or molasses) and beat to combine. In a saucepan, heat eight to 10 ounces of brown ale over a low flame until it begins to steam. Slowly pour the warm beer into the rum-egg mixture, then pour the drink back and forth between vessels until blended. Decant into a pint glass, shave some nutmeg over the top, and serve"

The better or the two.
A nice hot drink. Tastes a bit like coffee, and is as smooth as chocolate milk. Don't be afraid of the egg, it cooks in the drink, and provides a wonderful, velvety texture.

RATTLE-SKULL:
"Three to four ounces of hard liquor (usually an equal split between rum and brandy) are dropped into a pint of strong porter, tarted up with the juice of half a lime and then showered with shaved nutmeg. "

Still quite good, but you know you are in trouble when the glass is half full BEFORE you even add the beer. Worth a try, but be damned sure you dont have anything to do for a day in a half.

[Mazder]

Do you think Lyons Treacle would be a good substitute for the molasses/sugar in the Rum Flip?

[TheodoricFriede]

Do you think Lyons Treacle would be a good substitute for the molasses/sugar in the Rum Flip?

I dont know what that is...

It just needs to be sweet, so probably. I use probably 3/4ths a tablespoon of sugar with 1/4th of molasses though.

I also use a spiced rum. (Diplomatico Reserva Exclusiva) and a dark beer. Rather than whisking the egg and rum mixture, I put it in a cheep thermos and shake it.

[Mazder]

I dont know what that is...

It just needs to be sweet, so probably. I use probably 3/4ths a tablespoon of sugar with 1/4th of molasses though.

I also use a spiced rum. (Diplomatico Reserva Exclusiva) and a dark beer. Rather than whisking the egg and rum mixture, I put it in a cheep thermos and shake it.

It's a golden syrup, very sweet, veeeeery sticky.

Was your dark beer a stout or was it a brown ale?
Was it more guinness or ale basically?

I have some Captain Morgans laying around the place....but it's golden spiced. Might add too much sugar.

[TheodoricFriede]

A Dark Guinness.

You'll want the sugar, otherwise this tends to turn out very bitter.

[Mazder]

A Dark Guinness.

You'll want the sugar, otherwise this tends to turn out very bitter.

Coolio, Dad's got some Murphy's in the cupboard so I can use that.

Ah, I was concerned the sugar from the treacle would be enough.

Definitely gonna give this a go when I have everything together and more time.

[TheodoricFriede]

Coolio, Dad's got some Murphy's in the cupboard so I can use that.

Ah, I was concerned the sugar from the treacle would be enough.

Definitely gonna give this a go when I have everything together and more time.

Make sure to get the beer hot enough to cook the egg, but not hot enough to boil.

I swish it back and forth between vessels about 20ish times before its well mixed.

Its a good drink. I was very impressed with it.

[Mazder]

Make sure to get the beer hot enough to cook the egg, but not hot enough to boil.

I swish it back and forth between vessels about 20ish times before its well mixed.

Its a good drink. I was very impressed with it.

It sounds closer to a dessert than a simple drink with it's cooking time

[SciFlyBoy]

The name Polenta is a contraption of the phrase "un po' lenta" ("a bit slow") because the recipe itself is disguistingly easy to make, but it takes a while to get done, because you have to keep mixing and mixing for quite awhile.

The ingredients:

- corn flour (can use legume flour too, but corn flour is preferable);
- water (about 2 liters for every 500g of flour);
- salt;
- olive oil;

...

I'm making this for dinner tonight. Polenta with sausage and red sauce. I have semolina flour so I'll use that.

[Alienmorph]

Good luck, let me know how it goes!

[SciFlyBoy]

My polenta with sausage and tomato sauce.

20180211_171241.jpg

I was good. I used sweet It sausage and I made the red sauce. Polenta was like reaaaaaaaaaaaal thick mashed potatoes. I'm sure I can form a patty and fry them in the future. Your recipe was good Alien.

[Alienmorph]

Yeah, looks good. Try with proper corn flour next time, and it'll probably come out even better!

[TheodoricFriede]

My mother was kind enough to send me one of those fancy Coffee Makers that grind up the beans for you, so I decided to buy some high end Etheopean and Rwandan coffee.

The coffee is so good, I dont even have to add cream.

Now I am playing the dangerous game of trying to enjoy the new flavor experience, whist simultaneously trying to not give myself a caffeine addiction.

[SciFlyBoy]

Mac and Cheese in England, 1784. https://www.youtube.com/watch?v=hV-yHbbrKRA

[SciFlyBoy]

I made a whole wheat bread yesterday using a recipe Martha Stewart found in prison (just kidding), but it was hers.

https://www.marthastewart.com/340230/multigrain-bread

Damn it, I didn't take a picture! I put a whole lot of stuff in it. Bulgar wheat, almond meal (sub for the rye flour), flax meal, oats, sunflower seeds, honey.

Baking is not my forte but there's this moment when you're suppose to tell when you've competed mixing the ingredients before you kneed it. They say it's suppose to pull away from the bowl and be a ragged slightly sticky ball and it's always nerve wracking because up to this point I can't tell if I added too much water or not enough. I'm told the temperature outside and humidity levels play a huge part in it. I lucked out and guessed it was too dry because it was not one ball but shredded in pieces. Added a little but of water and mixed until it really was one ball and pulled away from the bowl. Had I added too much water I would have had to add flour little but at a time until it was that damned ball thing.

Anyway, it came out nice and dense.

Tip though, don't put too much nuts and seeds on top. Maybe a single layer. After I let the loafs cool and started slicing half the seeds flew off everywhere.

[SciFlyBoy]

Alien,
I saw an episode of Girls Und Panzer where a girl made a pasta dish where she started with ground meat, added an egg then some tomato paste and cooked it up then put it on top of some prepared pasta. Does that sound familiar?

[TheodoricFriede]

It seems like some weird Japanese variation on pasta sauce.

I cant Imagine why anyone would ever use an egg though.

[Alienmorph]

Alien,
I saw an episode of Girls Und Panzer where a girl made a pasta dish where she started with ground meat, added an egg then some tomato paste and cooked it up then put it on top of some prepared pasta. Does that sound familiar?

Vaguely rings a bell, but it's not something I have on a regular basis, if ever. If you want me to look up something like that, I can do it tho.

[SciFlyBoy]

Did more research, they called it Napolitan, which is Japanese ketchup spaghetti. They get onions, bacon or ham and green bell peppers and cook it up then slap in some cooked noodles with ketchup. Apparently my dad grew up with this, but they did it cause that's what they could afford and I've made it several times not knowing myself, not with ketchup though.

In the episode they made an addition to it, with the meat, eggs and special tomato paste.
Here's a vid someone made.
https://www.youtube.com/watch?v=Q9q36B3PUMw

[TheodoricFriede]

Told you.

[Mazder]

Yo, does anyone know a good alternative for the good old, easy to do sandwich?
Bread is....bad....but easy and well known, gotta find a lunchtime replacement, maybe.
Anyone know any easy recipes?

[Alienmorph]

Bread is bad? You fucking heretic.

Depends by what bread, of course if you have the supermarket stuff that looks and taste like sponge, I can agree. But fresh, properly made bread is one of the best things.

Anyway, you're asking for something quick and easy to do in general, or a bread replacement?

[Mazder]

Bread is bad? You fucking heretic.

Depends by what bread, of course if you have the supermarket stuff that looks and taste like sponge, I can agree. But fresh, properly made bread is one of the best things.

Anyway, you're asking for something quick and easy to do in general, or a bread replacement?

For calories bread is very bad. Otherwise it's great, lol!

My store bought 50/50 bread (which is halfway between white bread and brown/wholemeal bread) is 188 calories for 2 slices. So I am at nearly 15% of my daily food intake without having to do anything. Which doesn't sound like much but when you consider going from eating big/big appetites that's a lot of waste to it.
I am not a king who can get fresh bread every 3 days, but I will agree that it is pretty top tier.

I'm looking for both pretty much.
Also I am English who's not had too much food adventure before so I'm also looking to branch out.

[Alienmorph]

Hmm, I see. I was going to suggest making some non-sweet crepes, since you can fill those up with pretty much everything, and are easy to make, but they involve egg, milk and even a bit of butter, so in terms of calories they might not be the best alternative. I'll hunt down the recipe if you want to see it yourself, tho.

[Mazder]

Hmm, I see. I was going to suggest making some non-sweet crepes, since you can fill those up with pretty much everything, and are easy to make, but they involve egg, milk and even a bit of butter, so in terms of calories they might not be the best alternative. I'll hunt down the recipe if you want to see it yourself, tho.

Sure thing.
Not trying to go too mad, just trying to cut down a bit/find alternatives.

Crepes are fucking delicious though.

[SciFlyBoy]

My family's been using these sandwich thins or a while.
https://www.oroweat.com/products/sandwi ... hole-wheat
I don't know if they're available in England though.

[Mazder]

My family's been using these sandwich thins or a while.
https://www.oroweat.com/products/sandwi ... hole-wheat
I don't know if they're available in England though.

I'll have a look, thanks for the tip.

[SciFlyBoy]

The evolution of my lunch over the years is quite amusing, since it began with what you, Maz, are trying to do.

It started off with a sandwich and a bag of chips/piece of fruit/some misc food.
Then I took the bread away and wrapped up everything in the lettuce leaves. (turkey, mustard, cheese, onions, tomato, etc...)
Then to save time I just chopped up the leaves and everything else into a turkey salad.
Switched the lettuce with spinach for healthier greens and vit A, iron.
After getting tired of cold salads and looking to add more protein to my munch I added everything from the spinach salad and cooked it with egg whites.
Now my lunch is an egg white omelet with turkey, onions, spinach etc.
So I turned my lunch into a breakfast.
About to microwave it now as a matter of fact.

[SciFlyBoy]

Made my own mayonnaise yesterday. Unless you LOVE the strong taste of extra virgin olive oil, I recommend you DON'T make it with EVOO. As I follow the creed of 'waste not' I'll find a way to use it, but in the future I'll use a light oil like safflower or corn, or even light olive oil (not extra virgin).

2 TBS water
1 TBS Vinegar
1/2 tsp salt
2 egg yolks

Put it in a blender and pulse until creamy.

1 cup oil

Turn blender on and lightly drizzle oil in. I mean slowly tilt the measuring device to make a tiny, tiny stream of oil fall into the blender. Don't go faster than that! It''ll take a few minutes so switch arms if they start to ache. When all oil is in, that's it. Put it in your favorite jar and put in fridge.

[SciFlyBoy]

Remade mayo last night with extra light olive oil. Tastes just like it's suppose to. Maybe even better after it sits for a day. Not a really great thing to make when you just started a diet. That and the loafs of bread I baked. It's a clash of inspirations.

[SciFlyBoy]

There are so many 'how to re-grow your green onions from the stem' videos on you tube. Apparently everyone on the planet uses the green part and has no idea what to do with the white part and usually tosses it. But if you put it in a cup of water it re-grows and now you need to make a video about it.

I must be backwards because I use the white part and not much the green part.

Okay, I've been growing my own green onions for a couple months now and not having success at getting seedlings to grow in these warmer months. Heard you can regrow from the stem, but it ain't working. Looks like you need about 2 inches of white part to grow the plant back and I've been cutting them down to the root. I'll need to rework my strategy.

I've always cooked with the white part and topped with the green. Does anyone here use green onion a lot in their food?

[TheodoricFriede]

I've always cooked with the white part and topped with the green. Does anyone here use green onion a lot in their food?

I use it for Asian food. Ramen or fried rice or what have you.

[SciFlyBoy]

I've always cooked with the white part and topped with the green. Does anyone here use green onion a lot in their food?

I use it for Asian food. Ramen or fried rice or what have you.

I spent four hours of a road trip reading 'Every Grain of Rice' by Fuchsia Dunlop and it's a cookbook that reads like a novel. The first 100 recipes start exactly the same. Pan,oil, heat, add the whites of the green onion. That's pretty much how I start any breakfast now.

[Raga]

I've always cooked with the white part and topped with the green. Does anyone here use green onion a lot in their food?

I use it for Asian food. Ramen or fried rice or what have you.

It's good in any soup in which you would put regular onions. I tend to like it better.

[Vol]

Remade mayo last night with extra light olive oil. Tastes just like it's suppose to. Maybe even better after it sits for a day. Not a really great thing to make when you just started a diet. That and the loafs of bread I baked. It's a clash of inspirations.

Is the vinegar integral to the process? I'd really like to try mayo, so I need to make it myself.

[TheodoricFriede]

Is the vinegar integral to the process? I'd really like to try mayo, so I need to make it myself.

I think you can use lemon juice instead.

In as much as I understand, mayonnaise is basically oil emulsified in egg yolk. Anything you add beyond that is to just flavor the mixture.

[Alienmorph]

The common version of mayo uses lemon juice instead of vinegar, yes. But there's plenty variants that uses other juice or liquid flavorings. Same with the oils... technically any vegetal oil should do, but extra virgin olive oil gives the best results. Hell... I've heard of some madmen making mayo with coconut oil even xp

[SciFlyBoy]

technically any vegetal oil should do, but extra virgin olive oil gives the best results. Hell... I've heard of some madmen making mayo with coconut oil even xp

Extra Virgin is really strong though, so unless you want a really pungent mayo I'd personally stick with regular light olive oil for your first try. I've heard corn oil is good too.

[Deano]

This has been dead for a while, but anyway some buttermilk chicken burgers with breaded mushrooms and chips I made today, tasted great.

[SciFlyBoy]

This has been dead for a while, but anyway some buttermilk chicken burgers with breaded mushrooms and chips I made today, tasted great.

You have great presentation. I assume it was all devoured in an instant? What did you put on he buns to get them glossy?

[Deano]

Yeah it didn't last long, they are just Brioche Buns so they come out the packet looking like that.

[SciFlyBoy]

Yeah it didn't last long, they are just Brioche Buns so they come out the packet looking like that.

I got to learn how to make Brioche buns now. Do you make those often, or was this a one off?