Extra ingredients, or help I have buttermilk.

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Re: Extra ingredients, or help I have buttermilk.

Postby Sheikh al-Majaneen » Wed Jul 12, 2017 11:58 pm UTC

Anybody here have any vegetarian recipes for pipicha they love? It is very strong and the farmers market only sells it in pretty large quantities. And for the time being I don't have anyone to share it with.

Thinking of replacing the chicken in this recipe with potatoes and making that tomorrow. Just need to get the tequila. A splash for the recipe, and a "splash" for me.

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Re: Extra ingredients, or help I have buttermilk.

Postby poxic » Thu Jul 13, 2017 12:32 am UTC

Sounds like you might be able to swap it for cilantro in salsa, for one. Does it taste any good chopped up into a salad?

You can also freeze it various ways for use later. This page has a few methods: http://www.simplycanning.com/freezing-herbs.html
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Re: Extra ingredients, or help I have buttermilk.

Postby Sheikh al-Majaneen » Thu Jul 13, 2017 12:48 am UTC

I've never even thought to make my own salsa before, that sounds like a great idea, as well as the freezing thing. Not so much a fan of salads right now but it would probably go well in one.

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Re: Extra ingredients, or help I have buttermilk.

Postby poxic » Thu Jul 13, 2017 1:07 am UTC

I used to have three salsa recipes that were all simple and delicious. They're probably online now, the same ones or with variations: one fresh tomato with cilantro, one pineapple/mint (still with onion and heat), and one mango lime. The fruit salsas were great with plain tortilla chips or you could plop a spoonful beside some fish and call it gourmet.
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Re: Extra ingredients, or help I have buttermilk.

Postby trpmb6 » Fri Jul 21, 2017 12:59 pm UTC

Buttermilk does wonders for taking the "gaminess" out of wild game. What I do is I thaw venison steaks in buttermilk overnight. In the morning the buttermilk will have a pinkish look to it. The fats inside the buttermilk help draw out the remaining blood in the cut of meat. (This is where the majority of the gaminess is). In return, you get a slightly sweet flavor in the meat. You can stop here if you like, but I then go on to marinade it with whatever marinade I choose for that day. (usually some sort of Worcestershire / soy sauce mix with various spices)

My wife also makes amazing buttermilk pancakes. So Fluffy. So Moist. So Delicious.

She also has a recipe for a Cajun Chicken Penne pasta that uses heavy whipping cream and buttermilk. You might be able to find one on the internet. I have no idea what the proportions are, or what else she puts in it, but it's amazing.

Buttermilk is probably something we have on hand all the time in my house.

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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Wed Jan 31, 2018 6:05 pm UTC

I'm in this FB group where we started doing a monthly food challenge, and this month it's cooking with alcohol. I suppose baking with vanilla extract technically counts, but doesn't seem too exciting. My other thought is a nice white-sauce pasta with white wine, but while it will be delicious it's not particularly inspiring. Any ideas? I am vegetarian so no meat/fish/etc. suggestions. I mean, you're welcome to talk about them, but they wouldn't be helpful to me.
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Re: Extra ingredients, or help I have buttermilk.

Postby Thesh » Wed Jan 31, 2018 6:09 pm UTC

If you really want to showcase the alcohol, do a flambe like bananas foster.
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Re: Extra ingredients, or help I have buttermilk.

Postby natraj » Wed Jan 31, 2018 6:48 pm UTC

mushroom stroganoff! also there are many baking that include Real Alcohol and not just vanilla, i just made some delicious hazelnut cupcakes with hazelnut mousse that have hazelnut liqueur in them, I've also made margarita cupcakes in the past, or tiramisu/tiramisu inspired cake. but cooking-wise mushroom in wine sauce is such a nice winter thing
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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Wed Jan 31, 2018 8:08 pm UTC

I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Sun Feb 04, 2018 9:05 pm UTC

Ended up making mushroom bourguignon. It was delicious.
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Re: Extra ingredients, or help I have buttermilk.

Postby AngrySquirrel » Mon Feb 05, 2018 3:21 pm UTC

What do people eat with blood sausages?
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Re: Extra ingredients, or help I have buttermilk.

Postby freezeblade » Mon Feb 05, 2018 5:09 pm UTC

AngrySquirrel wrote:What do people eat with blood sausages?


Breakfast foods is most of what I've seen. Of course, I've mainly seen blood sausage as part of a fry-up.
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Tue Feb 06, 2018 5:49 am UTC

Grilled blood sausage slices on top of toasted rye bread with slow roasted cherry tomatoes.

And you're the first person I've ever heard say croissants are horrible. I'm more confused than anything else. I just don't understand. How can this be?

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Re: Extra ingredients, or help I have buttermilk.

Postby AngrySquirrel » Tue Feb 06, 2018 2:04 pm UTC

Breakfast foods?

Croissants are very flaky.
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Re: Extra ingredients, or help I have buttermilk.

Postby sardia » Tue Feb 06, 2018 5:35 pm UTC

Moo wrote:I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.

Alcohol at low levels is volatile, which helps brings flavor into nose. Too much booze, will just make it taste bad. Alcohol is actually a pretty low percentage of the overall dish in the best examples.
Either that, or you just want jello shots and or other excuses to get drunk.

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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Thu Apr 26, 2018 7:22 pm UTC

Due to not checking the fridge we have a way too many carrots. What should I make with them? Carrot cake doesn't use up enough. Soup is probably a good option but we just made tomato soup.
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Re: Extra ingredients, or help I have buttermilk.

Postby freezeblade » Thu Apr 26, 2018 9:13 pm UTC

Zohar wrote:Due to not checking the fridge we have a way too many carrots. What should I make with them? Carrot cake doesn't use up enough. Soup is probably a good option but we just made tomato soup.


Make soup then freeze it! That way you'll have soup pre-made for a lazy day where you don't want to cook.
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Thu Apr 26, 2018 9:20 pm UTC

That's a pretty good idea.
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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Wed May 02, 2018 7:48 am UTC

Are you sure you're not just making too little carrot cake?

Seriously though, I love making carrot "cake" recipes into muffins by reducing the sugar and subbing some of it for stevia and/or xylitol; replacing 2/3 of the flour with wholewheat, stoneground and replacing the remaining 1/3 flour with ground almonds. Bake in muffin tins and freeze for yummy easy breakfasts.

Soup is a good idea; carrot and coriander soup (where coriander refers to both the seeds used in the broth and the leaves (or cilantro) added at the end) is one of my faves.

You could also try
  • carrot and pineapple salad (not exactly good for winter) nm wrong hemisphere Orange juice works best despite the product placement recommendation in that recipe
  • Copper penny carrots (can also be put into sterilized glass jars while hot and saved on the shelf for up to a year)
  • Chakalaka
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Wed May 02, 2018 2:26 pm UTC

Ended up making roasted carrots to go along with shakshuka, tahini, a zucchini "baba ganoush" and homemade challah bread. Everything was great (except for the baba ganoush).
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Thu May 03, 2018 4:16 am UTC

Never heard of chakalaka. Was reading the ingredients going, yeah, this looks good, then BAM! Hit the baked beans. I had to google it again to look at pictures. It looks like a meal, not a relish! Definitely keen to try it.

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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Thu May 03, 2018 6:35 am UTC

It's one of those dishes that you can add and leave out whatever suits your tastes. As with many South African specialities its roots are based in necessity, so beans were a cheap and nutritious addition but I also prefer it without.
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Thu May 03, 2018 2:51 pm UTC

Oh yeah the chakalaka looks good, I should try that.
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Re: Extra ingredients, or help I have buttermilk.

Postby natraj » Thu May 03, 2018 5:15 pm UTC

oh wow that does look good imma try it soon
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Fri May 04, 2018 4:08 am UTC

I really like beans so maybe I'd prefer that? I dunno. I really need some kind of expert to make some for me. My mother is Afrikaans but I never had it growing up, to my recollection.

If I did ever cook it, I know what I'd have going around my head.

BOOM CHAKALAKA!!

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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Mon May 07, 2018 7:48 am UTC

dubsola wrote:My mother is Afrikaans but I never had it growing up, to my recollection.
WHAAAT I don't know why I find that cool but I do! I had no idea.

Chakalaka was traditionally a "black South African" dish but as we've (slowly, so very imperfectly) become a more integrated society, there's been a greater exchange of cultural elements like food. So your mom probably wouldn't have grown up with it.
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Tue May 08, 2018 12:24 am UTC

Moo wrote:Chakalaka was traditionally a "black South African" dish but as we've (slowly, so very imperfectly) become a more integrated society, there's been a greater exchange of cultural elements like food. So your mom probably wouldn't have grown up with it.

Good theory, but I asked her about it over the weekend and yes she remembers it fondly growing up, but just didn't cook it for us, uncertain about the reaction from certain fussy eaters in the house. She's going to make some for me. Exciting!


Ok I need a little help. I have a large ironbark pumpkin, I was uncertain about the flavour so I took out a wedge and roasted it, it's... not bad? Not as tasty as butternut squash but not terrible. I've no idea what to do with the rest of it. I already made soup. Should I just go ahead and make some more? I don't have a lot of time, either. I realise this makes giving advice difficult :)

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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Tue May 08, 2018 8:16 am UTC

  • I can't find the recipe I like for it but pumpkin & chickpea curry search results were myriad and delicious looking. The one I am thinking of has pumpkin, chickpeas, cauliflower and red pepper in a simple coconut milk and masala based gravy.
  • Cape Malay style pumpkin lamb stew (bredie) like this one
  • Make more soup and freeze it
  • Make mixed roasted veg and use leftovers to make great pasta/quinoa/couscous salad
  • Ask your mom about "pampoenkoekies" :) aka pumpkin fritters. Traditionally you make a batter with the pumpkin and deep fry balls of it, then dunk them in a sweet syrup (like here) but my mom hates deep-frying things, so she bakes it in muffin tins. Sooooo gooooood. Or you can shallow-fry them like flapjacks and dust with cinnamon sugar (like here). These all fall awkwardly somewhere between "vegetable" and "sweet"
  • Pumpkin bread - my fav recipe is low carb but I'm sure you can find a number of bread/muffin recipes that don't cost a month's wages in almond flour
  • I hear Americans make pumpkin pie; never tried it myself but worth looking into?


EDIT: oh right time. Uhm; 1,2 & 3 above can be done in a slow cooker but the rest are fairly time consuming. Maybe not the pumpkin bread, except that you have to cook the pumpkin first.
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Re: Extra ingredients, or help I have buttermilk.

Postby Liri » Tue May 08, 2018 12:12 pm UTC

I'll admit I don't love pumpkin pie. It's too... homogeneous for me.
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Tue May 08, 2018 2:25 pm UTC

Liri wrote:I'll admit I don't love pumpkin pie. It's too... homogeneous for me.

I bet it would work well with some roasted pine nuts or sunflower seeds sprinkled on top for crunchiness.
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Wed May 09, 2018 1:42 am UTC

Thanks Moo, that is comprehensive. Our freezer is jam packed, we're actually considering getting a standalone freezer.

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Re: Extra ingredients, or help I have buttermilk.

Postby Liri » Wed May 09, 2018 12:09 pm UTC

Zohar wrote:
Liri wrote:I'll admit I don't love pumpkin pie. It's too... homogeneous for me.

I bet it would work well with some roasted pine nuts or sunflower seeds sprinkled on top for crunchiness.

Solid idea.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.

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Re: Extra ingredients, or help I have buttermilk.

Postby freezeblade » Tue May 15, 2018 10:39 pm UTC

Liri wrote:
Zohar wrote:
Liri wrote:I'll admit I don't love pumpkin pie. It's too... homogeneous for me.

I bet it would work well with some roasted pine nuts or sunflower seeds sprinkled on top for crunchiness.

Solid idea.


Toasted. Pumpkin. Seeds!
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Re: Extra ingredients, or help I have buttermilk.

Postby pogrmman » Tue May 15, 2018 11:36 pm UTC

freezeblade wrote:
Liri wrote:
Zohar wrote:
Liri wrote:I'll admit I don't love pumpkin pie. It's too... homogeneous for me.

I bet it would work well with some roasted pine nuts or sunflower seeds sprinkled on top for crunchiness.

Solid idea.


Toasted. Pumpkin. Seeds!


I second that idea. Or, just scratch the pie entirely and eat the pumpkin seeds (especially good if they’re seasoned with a bit of cayenne and salt).


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