General Forums => The O' Club => Topic started by: nrshida on September 12, 2022, 11:52:39 AM
Title: Really old recipes
Post by: nrshida on September 12, 2022, 11:52:39 AM
I like to eat, which basically means I like to cook since we neither have butler nor cook. One of my first ambitious recipes was for an Indian Curry taught to me by a medical student friend. His method for cooking Basmatti Rice was taught him by his grandmother who would have been born around the turn of the century.
I'm after a really old-fashioned pasta sauce recipe, made only from raw ingredients and preferably tasty / spicy. I'd rather get a recipe handed down by a real person that trawl through bucket's full of clickbait in YouTube. Here's my proposition:
If someone is willing to share an old family recipe for pasta sauce, I'll write up my Basmati rice method and everyone gets to share in the exchange. :banana:
Title: Re: Really old recipes
Post by: -gg- on September 12, 2022, 12:04:42 PM
I usually wing the pasta sauce Tomato paste, canned diced smoked roasted tomatoes, onion, garlic, olive oil, salt, pepper, cyenne pepper. I made mine with ground beef and sauteed mushrooms. The stuff is so good I eat it by itself sometimes. I like a little spice but not burning.
Title: Re: Really old recipes
Post by: morfiend on September 12, 2022, 12:28:26 PM
Wife makes a great pasta sauce,usually reserved for her lasgona but she won’t part with the recipe,sorry.
She might part with her cabbage roll recipe if I ask nicely. She’s Russian/pol and Uke I just call her a puke,goes over great at family get togethers.
:devil
Title: Re: Really old recipes
Post by: -gg- on September 12, 2022, 12:36:12 PM
I meant to say crushed tomatoes not diced.
Like a cup of olive o.il
Title: Re: Really old recipes
Post by: guncrasher on September 12, 2022, 01:00:54 PM
I usually wing the pasta sauce Tomato paste, canned diced smoked roasted tomatoes, onion, garlic, olive oil, salt, pepper, cyenne pepper. I made mine with ground beef and sauteed mushrooms. The stuff is so good I eat it by itself sometimes. I like a little spice but not burning.
basically my recepie. except instead of beef I have hot Italian sausage. no olive oil. and use about a cup of chicken stock.
I add Cummins and pepper, basil and just a little bit of sugar. don't forget bell peppers, I normally buy the bag of them with different colors. almost forgot finely chopped cilantro and oregano. simmer for 3 or 4 hours. till you can't stand it no more.
I make a big pot then freeze it in one serving bags. really good on everything. spaghetti, lasagna, eggs, sandwiches whatever...
frozen is not as good but good enough.
semp
Title: Re: Really old recipes
Post by: turt21 on September 12, 2022, 01:21:40 PM
Oh Gawd now were swappin recipes. :lipsrsealed:
Title: Re: Really old recipes
Post by: TheBug on September 12, 2022, 01:30:22 PM
Carbonara is the best pasta sauce. Plenty of recipes out there but make sure there's no cream in it. I use Rachael Ray's recipe which may not be 100% authentic but at least it doesn't have cream in it. The time is off for the browning of the pancetta, just make sure it is browned takes longer than 2 minutes. I have the recipe printed out but found a version online.
Next best sauce is puttanesca(potato's sauce). I use emeril's recipe for that and you can add other ingredients if you like being in the spirit of the sauce, I like to add artichoke hearts.
Also can't forget pesto, that's possibly tied for second place. It can only be made in summer though when you have fresh good garlic and basil. Just had leftovers of it for lunch today, my dentist is going to love me at my appointment this afternoon. I have that recipe in a book at home I can look it up if you're interested but pesto is pretty basic anyhow.
Like to have the carbonara and pesto with farfalle and ziti or penne with the puttanesca but that's just personal opinion.
Regular tomato sauce from scratch is good but there are so many better pasta sauces out there. :cheers:
Title: Re: Really old recipes
Post by: -gg- on September 12, 2022, 01:37:35 PM
It doesn't take long to make fresh pasta sauce, and it's worth doing it
Title: Re: Really old recipes
Post by: nrshida on September 12, 2022, 01:50:56 PM
Don't be such a cultural village Turt, you like eatin' don't ya?
Title: Re: Really old recipes
Post by: -gg- on September 12, 2022, 02:04:28 PM
You don't need to simner pasta sauce more than 10 minutes. It will have more flavor by itself after it sits a day on the fridge, but it's great right out of the pan
Title: Re: Really old recipes
Post by: guncrasher on September 12, 2022, 02:04:55 PM
Don't be such a cultural village Turt, you like eatin' don't ya?
I'm allergic to tomatoes so simmering for hours for some reason don't make me itch so much. and I like my sauce thick. think it's better that way.
semp
edit: my stomach is Italian so it demands sauce to be simmering for hours to properly allow all spices to release their goodness properly.
Title: Re: Really old recipes
Post by: Rocco on September 12, 2022, 05:12:37 PM
I like a good pasta sauce. this is my go-to.
Heat up a frying pan with olive oil and add diced onions until soft. toss in some diced garlic and chili flakes, let cook for about a minute while stirring then dump in a can of crushed tomatoes. I use unsalted then add salt as needed. With the salt I'll add a bit of sugar, basil, more chili flakes, tasting along the way to adjust as needed. From there I'll mix it up depending on what I'm feeling. Possibly throw in some roasted red peppers (I remove the skin and rough chop), maybe spinach right at the end (just long enough for them to wilt, any longer gives the sauce an earthy taste I don't like), sometimes some pomegranate vinegar to give it a tang. Just experiment a little. If it gets too thick for your liking add a bit of pasta water to thin it out.
As mentioned if you want full flavour make the sauce the day before and leave in the fridge overnight. Then heat back up on the stove before serving. The day in the fridge makes it a whole different sauce. I'll usually make enough for that night and the next for that reason.
A lemon caper sauce is also a favourite. It's super easy and great for chicken and pasta dishes. Actually had it last night. Threw some chicken thighs on the bbq with salt and pepper until just done, then tossed them in the sauce and served on rotini (also tossed in the sauce). So good.
Title: Re: Really old recipes
Post by: Meatwad on September 12, 2022, 08:01:43 PM
"Now"??? We've been swapping recipies here since the beginning. Agreed, not too often but every now and then a recipe thread pops up. :old:
Title: Re: Really old recipes
Post by: Dichotomy on September 14, 2022, 05:26:05 AM
Yep I remember the great forum recipe swap from many moons ago. It's copied and pasted on my pc and I've made many great meals from it. Title is 'The cartoon pilots cookbook. Food for men by men' LOL
Title: Re: Really old recipes
Post by: nrshida on September 14, 2022, 07:59:19 AM
I was hoping for some more antiquity, but by my calculations Semp must be about 672-years old, so I'd better type up my Basmati recipe...
Title: Re: Really old recipes
Post by: guncrasher on September 14, 2022, 10:16:40 AM
Buy good Basmati rice, no need to rinse or soak. Find a pan with a nice-fitting lid.
Next put a teaspoon of oil in the pan, I use sesame oil, sunflower, vegetable oil, or olive oil when in a tight spot, but never gearbox. Heat this up on a medium heat until you can coat the whole bottom of the pan.
Measure your rice in a mug and remember the quantity. Put the rice in and stlr on a medium heat, keep stirring for a couple of minutes until it all goes shiny. Little bit surface-fried.
Now add water according to the quantity of rice in the following proportion:
Up to the first mug of rice add two mugs of water. Then add 1.5 mugs for additional rice thereafter.
For instance: a single mug would be 2 mugs of water. A mug and a half of rice it would be 2.75 mugs of water. For two mugs of rice it would be 3.5 mugs of water.
Raise the temperature and keep stirring until the water shows evidence of boiling. Reduce the heat to minimum and give one final stir making sure you do the edges and put the lid on.
Now leave it for 20-25-minutes without lifting the lid (because it's kind of steaming). At the end of this time you can serve your rice directly from the pan. No rinsing, filtering etc. Looking inside the finished pan you can see traces of where the steam has tended to vent. You can see those forming with a glass lid.
There will be a thin layer of rice gently stuck to the pan which can be a bit crispy. Just lightly scrape the soft rice off this layer and leave it behind. Before you eat just add some plain water to the (mostly) empty pan. After your meal you can scrape the leftover rice off with your fingertips and clean the pan normally.
A note on storing rice: uncooked rice can have nasty spores on it which can cause food-poisoning. Bacillus cereus maybe? Anyway you might get spontaneous ejection of fuel and ordinance from both ends. If you have leftover rice, wang it in the fridge within, say, half an hour of cooking. Do NOT let it cool to room temperature first as that is commodious to bacterial growth. Going abruptly from hot to cold stops this.
Some folk frezze rice. Some Japanese friends claim it tastes better but it's so easy to do this way ^ I never bother. :banana:
*nrshida lightweight Industries is not responsible for any food poinsoning, unhappiness or loss of fingers when using this recipe. Do so at your own risk.
Title: Re: Really old recipes
Post by: -gg- on September 15, 2022, 06:24:17 PM
a foolproof way to cook perfect brown rice every time.
no need to measure anything. Just bring enough water to a boil to cover the rice a few inches. Boil for 30 minutes with the lid off After 30 mins, strain rice - as you would pasta return rice to the pot with NO heat and put the lid on. Time for 10 minutes. Presto! Perfect brown rice
Title: Re: Really old recipes
Post by: -gg- on September 15, 2022, 06:26:56 PM
one other quick tip.
Perfect hard boiled eggs, every time.
Place eggs in a pot of cold water. Bring to boil with no lid As soon as the water boils, take it off the heat and place the lid on for 10 minutes. Bam! Perfect every time
Title: Re: Really old recipes
Post by: The Fugitive on September 15, 2022, 07:35:23 PM
Place eggs in a pot of cold water. Bring to boil with no lid As soon as the water boils, take it off the heat and place the lid on for 10 minutes. Bam! Perfect every time
If you drop room temperature eggs into a boiling pot and then follow your instructions, then shock them with cold water, the shell will peel very easily.
Title: Re: Really old recipes
Post by: Elfie on September 15, 2022, 07:45:09 PM
I make hard boiled eggs in an Insta-Pot.
5 minute cook time with one cup of water.
5 minute slow release, then full release.
5 minute ice bath.
Perfect eggs every time and the shells peel easily.
You're welcome. :D
Title: Re: Really old recipes
Post by: CptTrips on September 15, 2022, 08:07:13 PM
Townsend's stuff is often interesting: https://youtu.be/yX7jCgokcUY (https://youtu.be/yX7jCgokcUY)
Or older perhaps some Black Broth? https://youtu.be/oqQzWg9pXmg (https://youtu.be/oqQzWg9pXmg)
Title: Re: Really old recipes
Post by: guncrasher on September 15, 2022, 09:05:23 PM
you guys should be ashamed of yourselves. if rice doesn't have onions, tomatoes and garlic I'm not making it. would rather have rice a roni. my grandma always told me, that rice recipe you guys described is for lazy people :furious
semp
Title: Re: Really old recipes
Post by: CptTrips on September 15, 2022, 09:23:54 PM
If you have leftover rice, wang it in the fridge within, say, half an hour of cooking. Do NOT let it cool to room temperature first as that is commodious to bacterial growth. Going abruptly from hot to cold stops this.
I do that all the time making my sushi rice. Never had a problem.
You don't make sushi with hot rice. You cool it to room temp. Fanning it in a hangiri.
Title: Re: Really old recipes
Post by: nrshida on September 16, 2022, 11:17:53 AM
Usually the Japanese restaurants use a vinegar solution to change the pH value which blocks spore-growth :old:
True. I do season with sushi vinegar. Of course it also has sugar in it. I guess the vinegar wins out.
I wouldn't leave it out over night. It is recommended that you only make as much as you can use in 4 hours or so.
It might work like sauerkraut. Bacteria might grow on it, but it is the beneficial bacteria that like high acidic environment (Lactobacillus, etc.) and it crowds out the nasty stuff and keeps it from reproducing.
I love my homemade sauerkraut as much as my homemade sushi. Hmmm. Homemade kimchi too. I use a jar with an air lock and it is fool proof. Never had to toss a batch. Like these: https://organicgrace.com/catalog/pickl-it-kits (https://organicgrace.com/catalog/pickl-it-kits)
Title: Re: Really old recipes
Post by: nrshida on September 16, 2022, 12:21:23 PM
Yeah it's then too acidic for this specific one to grow. They must have found this by trial and error and a lot of ejected ordinance :old:
The original historical sushi was a fermented product like sauerkraut. Alternating layers salted rice and salted fish packed into barrels for months as a food preservation (like you would make salted pork).
Later sushi used vinegar to simulate the taste they had become accustomed to without actually taking the time to ferment for months. Like cheap store bought sauerkraut is usually not really fermented, just cabbage pickled in vinegar.
Truly fermented foods (rather than just pickling) are a magic health elixir. Builds incredible gut biome. Humans now don't get nearly as much fermented food as our ancestors ate.
Might have to try making historical sushi someday when I'm brave enough. ;) I was scared I'd poison myself first time I made sauerkraut but have never run into a problem. You'll know when there is a problem. Anaerobic bacteria have a whole different look and smell. Trust your nose. Millions of years went into that R&D. ;)
Title: Re: Really old recipes
Post by: nrshida on September 16, 2022, 12:47:56 PM
Have you ever seen how Lea & Perrins Worcestershire sauce is made? They start with some really dead fish...
Roman's loved Garum as a condiment. Basically rotten anchovies juice. Guts and all. They say it smells horrible, but tastes great. I guess like certain French cheeses.
Title: Re: Really old recipes
Post by: Shuffler on September 16, 2022, 02:11:53 PM
Roman's loved Garum as a condiment. Basically rotten anchovies juice. Guts and all. They say it smells horrible, but tastes great. I guess like certain French cheeses.
I expect the flora and fauna we carry around with us has changed along with our food :O