The Smells in My Kitchen

Talk about anything under the sun or stars - but keep it civil. This is where we really get to know each other. Everyone is welcome, and invited!
VelvetElvis
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Re: The Smells in My Kitchen

Postby VelvetElvis » Sat Sep 29, 2012 9:46 pm

I'm making applesauce and it smells wonderful everywhere!
Yay, I'm a llama again!

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Re: The Smells in My Kitchen

Postby Young Val » Tue Oct 02, 2012 7:54 am

I made homemade ginger ale this weekend, using my lovely new le creuset for the first time! :love:

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you snooze, you lose
well I have snozzed and lost
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I hear the bells
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Re: The Smells in My Kitchen

Postby steph » Tue Oct 02, 2012 8:06 am

Beautiful! How was the the flavor?

I always mean to make my first batch of ginger syrup before I'm pregnant, but I have failed each time.
"When I look back on my ordinary, ordinary life,
I see so much magic, though I missed it at the time." - Jamie Cullum

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Re: The Smells in My Kitchen

Postby Young Val » Tue Oct 02, 2012 8:10 am

Steph, it's pretty ginger-y!

The recipe I used says to mix it with club soda to make ginger ale, but I didn't care for it that way. The somewhat metallic taste of club soda didn't pair well with the ginger syrup I made, at least not in my opinion, anyway. I swapped out club soda for tonic and was much much happier with the results. A wedge of lime and YUM! Perfection!

I did over-reduce my first batch by not paying attention at all, so now I've also got some ginger jam! Thinking of marinating some chicken in it, as it's VERY strong--too much so to eat on it's own, I'd say. But I'm open to suggestions!
you snooze, you lose
well I have snozzed and lost
I'm pushing through
I'll disregard the cost
I hear the bells
so fascinating and
I'll slug it out
I'm sick of waiting
and I can
hear the bells are
ringing joyful and triumphant

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Re: The Smells in My Kitchen

Postby steph » Tue Oct 02, 2012 8:14 am

Sounds tasty!

I'd probably throw some jam in with a stew. I put some apricot jam in my last stew, and it was really taste, though subtle.
"When I look back on my ordinary, ordinary life,
I see so much magic, though I missed it at the time." - Jamie Cullum

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Re: The Smells in My Kitchen

Postby thoughtreader » Tue Oct 02, 2012 4:28 pm

My friend Dana is visiting and making me Carnias for dinner with fresh guwakamile and pico. It smells so good in here
But here is the amazing recipe that is making my house smell so delicious right now

Carnitas al la Dana

2 lbs pork (carnitas pack at winco)
1 cup OJ
1 cup old fashioned Mexican coke
2 heaping! table spoons cumin
salt pepper
Pinch of cayenne

Cut pork into 1 inch cubes, put in big red pan. Salt pepper to taste mix, Add cumin and pinch of cayenne on top. Add equal pars OJ and Mexican Coke. Add water to completely cover the meat. Bring meat to boil, reduce to simmer and leave UNCOVERED.

Just leave it alone! Seriously, DON’T TOUCH IT!!!!!! no stirring nothing


it can take 4-6 hours to cook down

Once it’s cooked down to basically no liquid (thick like the fajitas) start to break apart the meat. You want it to start frying in its own fat (this makes some bits crispy). Once you get the crispy bits take off heat. Enjoy!

Serve with tortillas, pico, guacamole, cheese, and sour cream

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Re: The Smells in My Kitchen

Postby Jayelle » Tue Oct 02, 2012 5:16 pm

1 cup old fashioned Mexican coke
...do I even want to know?
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Re: The Smells in My Kitchen

Postby thoughtreader » Tue Oct 02, 2012 5:54 pm

1 cup old fashioned Mexican coke
...do I even want to know?
Everything is better with coke ;) ..

but really its coke bottles in mexico with real sugar instead of HFCS its also bottled in the old fashoned glass bottles.

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Re: The Smells in My Kitchen

Postby Syphon the Sun » Tue Oct 02, 2012 6:02 pm

1 cup old fashioned Mexican coke
...do I even want to know?
Hey, everyone knows coke is a leavening agent... I mean, just look at it!

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Re: The Smells in My Kitchen

Postby Rei » Wed Oct 03, 2012 1:49 am

Steph, it's pretty ginger-y!

The recipe I used says to mix it with club soda to make ginger ale, but I didn't care for it that way. The somewhat metallic taste of club soda didn't pair well with the ginger syrup I made, at least not in my opinion, anyway. I swapped out club soda for tonic and was much much happier with the results. A wedge of lime and YUM! Perfection!

I did over-reduce my first batch by not paying attention at all, so now I've also got some ginger jam! Thinking of marinating some chicken in it, as it's VERY strong--too much so to eat on it's own, I'd say. But I'm open to suggestions!
If you'd like, I can hunt out the ginger ale recipe I've used in the past. It uses baking yeast in order to make it fizzy, instead of calling for a mixer.
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Re: The Smells in My Kitchen

Postby Mich » Wed Oct 03, 2012 10:34 pm

I searched all over for a jar of Marmite when I found my coworker had never had any. Finally found some, he had a single pita chip with some, and now the entire office refuses to have even a taste. So I have the smell of Marmite, I suppose, with nothing to do with it. I guess I'll make toast.
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Re: The Smells in My Kitchen

Postby elfprince13 » Mon Oct 08, 2012 10:15 am

Made DELICIOUS cinnamon-nutmeg-garlic-and-onion-Hubbard squash soup this weekend. Also a loaf of cocoa-cayenne bread, which didn't quite rise enough but was still delicious. Two weekends ago was oatmeal chocolate-chip and peanut-butter cookies. And I've made 4 batches of massaman curry (2 beef, 1 chicken, 1 vegetarian). Plus some killer salads (including a delicious craisin+cabbage+walnut with olive oil and vinegar dressing one) with my CSA shares. And yummy garlic mashed potatoes. SOOOOOO happy to have a kitchen.
"But the conversation of the mind was truer than any language, and they knew each other better than they ever could have by use of mere sight and touch."

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Re: The Smells in My Kitchen

Postby steph » Mon Oct 08, 2012 10:41 am

Brian was convinced to bring home a HUGE hubbard squash from or farm this weekend when he told then his wife needed pie pumpkins. I use the pumpkins to make soup, and I know hubbard's are often substituted in pie, so I'm glad to see that it should make a good substitute in my soup. It's going to be a lot of soup, though!
"When I look back on my ordinary, ordinary life,
I see so much magic, though I missed it at the time." - Jamie Cullum

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Re: The Smells in My Kitchen

Postby elfprince13 » Mon Oct 08, 2012 12:01 pm

Brian was convinced to bring home a HUGE hubbard squash from or farm this weekend when he told then his wife needed pie pumpkins. I use the pumpkins to make soup, and I know hubbard's are often substituted in pie, so I'm glad to see that it should make a good substitute in my soup. It's going to be a lot of soup, though!
Yeah. Our Hubbard wasn't that huge by Hubbard standards, but we easily got 2.5 - 3 gallons of soup out of it.
"But the conversation of the mind was truer than any language, and they knew each other better than they ever could have by use of mere sight and touch."

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Re: The Smells in My Kitchen

Postby Petra456 » Mon Oct 08, 2012 12:22 pm

Woke up this morning and made french toast with apple cider syrup, fried eggs, and rosemary garlic fried potatoes. It's smells amazing <3
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Re: The Smells in My Kitchen

Postby VelvetElvis » Mon Oct 08, 2012 9:39 pm

I havent found a way to eat winter squash that I actually enjoy. Consensus is that I'm missing out, so does anyone have suggestions?
Yay, I'm a llama again!

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Re: The Smells in My Kitchen

Postby elfprince13 » Mon Oct 08, 2012 10:28 pm

With crushed pineapple. Or as soup. :)
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Re: The Smells in My Kitchen

Postby buckshot » Mon Oct 08, 2012 11:43 pm

I love winter squash! It's so great to have a big square piece of golden hubbard squash baked up all golden brown, adrip with butter n brown sugar sometimes I like a bit of maple sugar with it too. I like to murder it a bit in the oven and get it good and crusty so the inside is kinda dry and powdery like a baked russet spud. Damn you now I'm hungry ! :wink:

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Re: The Smells in My Kitchen

Postby Syphon the Sun » Tue Oct 09, 2012 2:38 pm

The smell is in my office, not my kitchen, but:

Shredded barbecue chicken, macaroni and cheese, and a slice of cheddar, all on grilled multigrain bread.
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Re: The Smells in My Kitchen

Postby Claire » Tue Oct 09, 2012 3:48 pm

I havent found a way to eat winter squash that I actually enjoy. Consensus is that I'm missing out, so does anyone have suggestions?
I looooove winter squash soups, stews, or curries, especially made with coconut milk.

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Re: The Smells in My Kitchen

Postby VelvetElvis » Tue Oct 09, 2012 9:39 pm

An entire bushel of peeled, chopped, and cooked down apples. My hands are blistered and cramping, but boy what a smell!
Yay, I'm a llama again!

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Re: The Smells in My Kitchen

Postby Petra456 » Tue Oct 09, 2012 9:52 pm

That sounds amazing!

I really hate peeling apples.
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And there will come a time, you'll see, with no more tears.
And love will not break your heart, but dismiss your fears.
Get over your hill and see what you find there,
With grace in your heart and flowers in your hair.

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Re: The Smells in My Kitchen

Postby VelvetElvis » Tue Oct 09, 2012 9:56 pm

I got a kitchenaid peeler at TJMaxx when my other one broke, and the handle is so nice and chunky. My hands don't hurt at all when I peel, I can peel one in about 30 seconds. I only paid a dollar fifty for it, but I'd pay full price for it now that I've used it.
Yay, I'm a llama again!

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Re: The Smells in My Kitchen

Postby Petra456 » Tue Oct 09, 2012 9:59 pm

I don't own a peeler at all. I grew up learning to peel potatoes and such with a paring knife.
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And there will come a time, you'll see, with no more tears.
And love will not break your heart, but dismiss your fears.
Get over your hill and see what you find there,
With grace in your heart and flowers in your hair.

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Re: The Smells in My Kitchen

Postby VelvetElvis » Tue Oct 09, 2012 10:03 pm

I did, too, but I would cut myself at least every third time. A peeler is my rebellion against my upbringing.
Yay, I'm a llama again!

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Re: The Smells in My Kitchen

Postby Gravity Defier » Tue Oct 09, 2012 10:05 pm

Now you are a rebel without a gauze.

*groan*
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Re: The Smells in My Kitchen

Postby Petra456 » Tue Oct 09, 2012 10:12 pm

Now you are a rebel without a gauze.

*groan*
Oh man, I really laughed out loud (and i'm sick, so promptly coughed up a lung after)!
I did, too, but I would cut myself at least every third time. A peeler is my rebellion against my upbringing.
The only time I have ever cut myself peeling is when I was using a peeler up at my sister's house.
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Re: The Smells in My Kitchen

Postby steph » Thu Oct 11, 2012 3:58 pm

I have about a gallon of pureed hubbard squash, half of which is in the freezer. Today, I picked up another hubbard the same size. I'm going to have a "pumpkin"-filled fall/winter! :D

It was entertaining to have Brian cut my squash in half with a circular saw.
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Re: The Smells in My Kitchen

Postby elfprince13 » Thu Oct 11, 2012 5:51 pm

I have about a gallon of pureed hubbard squash, half of which is in the freezer. Today, I picked up another hubbard the same size. I'm going to have a "pumpkin"-filled fall/winter! :D

It was entertaining to have Brian cut my squash in half with a circular saw.
So you're not cooking it all at once, eh? Probably a good call.
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Re: The Smells in My Kitchen

Postby KennEnder » Thu Oct 11, 2012 11:43 pm

I'm about to be inundated with apples from the tree in the backyard... applesauce anyone? Cider? I have a feeling I'll be up to my eyes in it. :D
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Re: The Smells in My Kitchen

Postby buckshot » Thu Oct 11, 2012 11:45 pm

Just finished a second helping of apple brown betty from apple tree in farmyard yum! :toocool:

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Re: The Smells in My Kitchen

Postby elfprince13 » Fri Oct 12, 2012 11:46 am

I'm about to be inundated with apples from the tree in the backyard... applesauce anyone? Cider? I have a feeling I'll be up to my eyes in it. :D

Make applesauce, but do it right! Cook the apples in their skins, then run them through the saucing mill! Yellow apple sauce is a mere shadow of the real stuff.

You can also make Apple Butter!
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Re: The Smells in My Kitchen

Postby Claire » Fri Oct 12, 2012 3:06 pm

I'm about to be inundated with apples from the tree in the backyard... applesauce anyone? Cider? I have a feeling I'll be up to my eyes in it. :D
Do you have a dehydrator? Apple chips are AMAZING and last for awhile.

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Re: The Smells in My Kitchen

Postby locke » Sat Oct 13, 2012 5:35 pm

last night we made roast trout with autumn squash and an orangey-pecan-roasted-garlic tapenade. the recipe is from my favorite cookbook for fish, Cod and Country.

The recipe suggested Kabucha, but we had Butternut, wish we'd had the tastier kabucha, and I think I overcooked the squash.

in any event, the star of this was teh orangely, pecan roasted garlic stuff that was mean to go on top of the trout,

This stuff is amazing!

Rub a head of garlic in peanut oil (or canola oil) wrap in foil and roast at 325 for 45 minutes. put one cup of Pecans in the oven to roast for 4-5 minutes. Cut Garlic in half and squeeze the cloves into a bowl. Add two tablespoons olive oil and the zest of one orange, and mash it all together, season to taste with salt. Add pecans (chop them if you need to), and combine it all together.

It's so incredibly savory and delicious--especially with the salad we had on the side. I love 'candied' nuts added to salads, but rarely do because, sugar is bad. This is like candied nuts, but no evil sugars!
So, Lone Star, now you see that evil will always triumph because good is dumb.

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Re: The Smells in My Kitchen

Postby Young Val » Sun Oct 14, 2012 2:10 pm

I am back in the kitchen after taking basically the entire summer off.

Marinara sauce on the stove right now. Apple butter in the slow cooker.

Made pumpkin waffles this morning for breakfast. Tonights dinner is a baked penne with roasted vegetables.

I love the fall. I love to cook.
you snooze, you lose
well I have snozzed and lost
I'm pushing through
I'll disregard the cost
I hear the bells
so fascinating and
I'll slug it out
I'm sick of waiting
and I can
hear the bells are
ringing joyful and triumphant


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