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Post by R35T NO MORE on Mar 30, 2019 12:13:14 GMT
After reading the shoutbox, i saw a conversation about pies and how some of our American forumers found the idea of a meat pie odd. I also saw some food mentioned that i didn't know. With that in mind, i figured this could be a thread to share recipes/food recipes that are well known in our own countries but perhaps not abroad. Anyone up for that?
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test777777
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Post by test777777 on Mar 31, 2019 5:44:34 GMT
After reading the shoutbox, i saw a conversation about pies and how some of our American forumers found the idea of a meat pie odd. I also saw some food mentioned that i didn't know. With that in mind, i figured this could be a thread to share recipes/food recipes that are well known in our own countries but perhaps not abroad. Anyone up for that? Meat pie in Australia pretty much serves the same purpose as hotdogs in the US. The English take on a meat pie as a take away food that one might eat with some hot chips at the football is quite different. Our meat pies are mostly beef or chicken and they are heated sometimes stupidly so. The closest I could get in England to take away pie was a pork pie and apparently, like beer, they are supposed to be eaten at room temperature. I have no recipes to share I’m sorry to say. |
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Post by Deleted on Mar 31, 2019 17:29:05 GMT
I'd be interested in recipes from other places even if it's other places in the US. I don't think I'd really know of anything unless you're into chili, tacos, or chicken fried chicken. But I'm sure most have heard of those. Plus, I don't really measure when I'm cooking so you'd get a lot of hand measuring. Lol. Except for a few things taught to me from family, most of the stuff I make has come from Rachael Ray, Pioneer Woman, or Paula Deen.
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imhidingshh
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Post by imhidingshh on Mar 31, 2019 17:41:28 GMT
I like making a French dish called Gratin Dauphinous. It's par boiled potato slices (about 1/2" thick) layered in an oven dish, then put onions, ham, grated cheese on the potato then a drizzle of double cream. Then repeat that up to the top of the dish only putting cheese and cream on the top, then put it in the oven at 180 C (no freedomheit here) for about 40 mins. Absolutely amazing with any meat.
I also do chicken breasts smeared in garlic and herb cream cheese then wrapped in bacon (good with the above dish).
I've got a couple of party pieces when I flash the smoker up in the garden. One is shoulder of pork covered in my own rub cooked low and slow, and the other is a whole chicken but I put shallots, garlic, thyme mixed in butter and then put that mixture under the chicken skin. That goes in the smoker too but I finish it in the BBQ with a high heat to crisp up the skin.
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imhidingshh
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Post by imhidingshh on Apr 2, 2019 7:53:15 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven.
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Ghost RiderXB9R
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Post by Ghost RiderXB9R on Apr 2, 2019 11:57:16 GMT
Ritz Cracker Chicken Casserole Ingredients 4 cups cooked chicken (fully cooked and shredded) 10.5 oz cream of chicken soup 1 cup sour cream 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt (or to taste) 1/8 teaspoon pepper (or to taste) 1 sleeve Ritz crackers (crushed) 6 tablespoons butter (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside. Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish. Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.  |
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Post by Deleted on Apr 2, 2019 12:46:41 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. Ok, I don't know what British gravy is either. Also, how many eggs and how much flour and milk? This sounds similar to creme brulee or souffle. |
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imhidingshh
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Post by imhidingshh on Apr 2, 2019 13:00:35 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. Ok, I don't know what British gravy is either. Also, how many eggs and how much flour and milk? This sounds similar to creme brulee or souffle. It's 4 eggs, 140g of plain flour and 200ml of milk. Type in Bisto gravy into the Amazon website and it should come up with it, I don't think you have it in America. |
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Dyslexsticks
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Post by Dyslexsticks on Apr 5, 2019 15:18:26 GMT
Ritz Cracker Chicken Casserole Ingredients 4 cups cooked chicken (fully cooked and shredded) 10.5 oz cream of chicken soup 1 cup sour cream 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt (or to taste) 1/8 teaspoon pepper (or to taste) 1 sleeve Ritz crackers (crushed) 6 tablespoons butter (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside. Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish. Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes. We ended up trying this, and it turned out pretty good, pretty filling. |
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Post by Violet Viper x on Apr 5, 2019 20:13:40 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm  |
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YureiKuma
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Post by YureiKuma on Apr 5, 2019 20:29:42 GMT
Southern-fried Catfish:
Ingredients
1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
3/4 cup low-fat buttermilk
6-8 fresh catfish filets (blues are best followed by flatheads. A 2-4 pound fish is ideal as they have significantly less dark meat in the fliers.)
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
Note: substitute a spicy seasoning blend for the Old Bay and this recipe works great for fresh rattlesnake as well!
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I'm Tiny Rick James, Bitch
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Post by I'm Tiny Rick James, Bitch on Apr 6, 2019 0:22:30 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm  When I was much younger and my dad's gran was still alive we used to have Yorkies and raspberry vinegar as a pudding (raspberry vinegar is a bit tart, but still quite sweet as well, suprisingly nice). |
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Post by Violet Viper x on Apr 6, 2019 6:18:30 GMT
Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm When I was much younger and my dad's gran was still alive we used to have Yorkies and raspberry vinegar as a pudding (raspberry vinegar is a bit tart, but still quite sweet as well, suprisingly nice). I've only ever had them as a savoury thing, but that sounds really nice. I've never heard of raspberry vinigar, but I'm sure I can substitute it with some jam or something, right? Mmm, sounds tasty  |
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imhidingshh
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Post by imhidingshh on Apr 6, 2019 8:47:27 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm  They don't have our jelly either, to them jelly is jam . |
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Post by Violet Viper x on Apr 6, 2019 10:06:43 GMT
Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm They don't have our jelly either, to them jelly is jam . Yeah I knew that. They call jelly jello, don't they? The weirdos  |
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Post by Deleted on Apr 6, 2019 16:28:22 GMT
Holy sh*t, Americans don't know about Yorkshire puddings? Oh those poor poor souls! I know it sounds like I'm being sarcastic but I've never been more serious in my life! Yorkshire puddings with a good roast, mmmmmmmmm They don't have our jelly either, to them jelly is jam . So what is your jelly? Some people call everything jelly, but we have jelly, jam, and preserves (thinnest to thickest). |
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imhidingshh
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Post by imhidingshh on Apr 7, 2019 8:08:33 GMT
They don't have our jelly either, to them jelly is jam . So what is your jelly? Some people call everything jelly, but we have jelly, jam, and preserves (thinnest to thickest). Now Violet mentioned it, our jelly is like your jello but we mix it with boiling water and then put it in the fridge to set. Usually a small packet will make about 2-3ltrs. I'm going by what I saw when I was last out there though. |
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Post by Deleted on Apr 7, 2019 14:04:38 GMT
So what is your jelly? Some people call everything jelly, but we have jelly, jam, and preserves (thinnest to thickest). Now Violet mentioned it, our jelly is like your jello but we mix it with boiling water and then put it in the fridge to set. Usually a small packet will make about 2-3ltrs. I'm going by what I saw when I was last out there though. Oh ok. I was reading that and wasn't understanding. That's how we make it too. It is kind of like the consistency of our jelly. Only our jelly don't really jiggle. Lol. |
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imhidingshh
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Post by imhidingshh on Apr 7, 2019 17:19:42 GMT
Now Violet mentioned it, our jelly is like your jello but we mix it with boiling water and then put it in the fridge to set. Usually a small packet will make about 2-3ltrs. I'm going by what I saw when I was last out there though. Oh ok. I was reading that and wasn't understanding. That's how we make it too. It is kind of like the consistency of our jelly. Only our jelly don't really jiggle. Lol. Our jelly is very jiggly, it's a right of passage at children's birthday parties with ice cream. My Mum (for some reason) made me a jelly rabbit for my Birthdays growing up, and she always used raisins for rabbit poop. (Yep, that's what I had to deal with growing up) |
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Post by Snorelacks on Apr 23, 2019 19:03:40 GMT
Double Hickory Smoked Honey Bourbon Glazed Ham-
1 9-12lb spiral cut smoked ham 1/2 cup of honey 1Tbsp brown sugar 1Tbsp apple cider vinegar 2 Tbsp of bourbon
Mix the ingredients at room temperature.
Preheat your smoker to 250F-300F so you're getting good smoke. You can use whatever type of wood for the smoke. I used Hickory pellets, but you can use apple as well. smoke until ham reaches and internal of 120F and then apply glaze. Finish smoking to 140F internal temp and then remove from the smoker. Let stand for 5-10 minutes and cut to serve. 
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