Re: Recipies!

by **Shariah** Thu Aug 23, 2012 8:38 am

FYI. Corleth, there are meat that you can buy that has been produced near where you live, with animals that has lived a long happy life, raised with alot of love and care. As well have been outside for most of their life!

Not every meat/chicken/fish have to suffer.

by **Shaelyssa** Thu Aug 23, 2012 8:57 am

Shariah wrote:FYI. Corleth, there are meat that you can buy that has been produced near where you live, with animals that has lived a long happy life, raised with alot of love and care. As well have been outside for most of their life!

Not every meat/chicken/fish have to suffer.

dunno about corleth but I still wouldnt feel comfortable eating meat from a so called "happy farm". I still think it's wrong and also the idea of eating the flesh of another animal is just really offputting anyways

by **Lorainne/Bridlington** Thu Aug 23, 2012 9:15 am

What else would be watering?

Moreover, how do you justify eating plants? Especially since some scientists claim that all plants 'feel' is 'pain'. You'd be a brute for torturing so many plants!

by **Zalissa** Thu Aug 23, 2012 10:12 am

Ezlbag wrote:
Have my fat babies....

LOOOL
and you're a vegan as well as a 'i wear a christmas sweater any time of the year' corleth you filthy hipster tongue

i'll never understand non meat eaters tbh. the best part about a rare, fat steak is mopping up all the left over blood with your potato's.

by **Vaell** Thu Aug 23, 2012 11:51 am

Corleth wrote:
Vaell wrote:Corleth, those meals need more meat!
why would perfectly good, healthy, wholesome meals need to be tarnished by the cholesterol-inducing unnecessary cooked flesh of an innocent animal raised only to be brutalized and kept in despicable conditions and then killed by a bolt through the head? to sate your momentary pleasure? bitch please

All I'm gonna' say is, go back a couple hundred years ago and how many veggies would you find?! People didn't get the choice of being one, the rarity of having meat among the lower classes was a delight, so I'd understand if you don't eat meat often. Also, I can understand not liking the taste. I would understand not eating red meat. There are so many ways for you to get hold of well farmed meat! I'd even understand religion / culture (Despite looking down upon those outdated aspects of a religion) but not eating meat because it harms animals... This makes no sense to me. EDIT: Also, an animal isn't innocent or guilty!

Oh and... meat not being healthy? Chicken and Fish, along with exercise, is part of the perfect diet. You can eat both, remember!

This was still on topic. Recipe for a tastier life!

by **Sabien** Thu Aug 23, 2012 2:06 pm

Well want this from a farmers point of view?

We have a dairy herd, all organic etc etc, soil association verified and all that. However in order to yield milk they need to calf. Some calves will be male and therefore unable to be used in a dairy herd. On our farm these are reared and sold as a beef herd, they live outdoors naturally, not force fed or anything like that. The alternative? The type of society humans have made for themselves unfortunately does not tolerate the existence of something without a use. Calves would be culled anyway and the carcasses more than likely burned if everyone was vegan. That to me is a criminal waste.
I am not dissing vegans, hats off to them and each to their own. Im just saying it is a sad fact of life that if we didnt eat the meat it would be wasted as the animals would not allowed to live naturally without a use.
Humans are also carnivores by nature, hence the incisors.

by **corleth** Thu Aug 23, 2012 2:12 pm

Okay. It's on.

RE 'happy farms': No. There is no such thing as a happy farm. The animal is still being raised for the sole purpose of being slaughtered and whether its been patted a few times and been called a name throughout its life doesn't mean squat when a knife is shoved in its throat.

RE 'plants have feelings too' (warning graphic content inside the spoiler)

Spoiler:

RE 'All I'm gonna' say is, go back a couple hundred years ago..': yeah, you also saw a lot of slaves back a hundred years ago. doesn't mean what they were doing back then is right.

RE 'but not eating meat because it harms animals... This makes no sense to me': Then you have no fucking empathy. The animal flesh you eat did not need to die, the suffering you've allowed it to be put through by supporting the meat-industry is not needed. Humans function perfectly well if not better when on veg*n diets, yet greed for the flesh of another once living creature overcomes that. Rolling Eyes

RE 'Also, an animal isn't innocent or guilty!': wow, ive met some uninformed meat-eaters in my time, but this... wow

by **corleth** Thu Aug 23, 2012 2:19 pm

oh, more!

RE: 'The type of society humans have made for themselves unfortunately does not tolerate the existence of something without a use.': No, no, no. The type of society capitalist meat-eaters have made is a society that doesn't tolerate the existence of something without a use. That is what vegans are fighting against and to say vegans would kill calves if it came to it shows a fundamental and complete ignorance of veganism. In a vegan society animals wouldn't have the 'commodity' status that you slap them with, where they are nothing but enslaved, dumb statues for humans to much around with.

RE: 'Humans are also carnivores by nature, hence the incisors.' Wrong! Another myth that meat-eaters propagate... human-bodies share much more in common with herbivores than carnivores. Let’s compare the bodies of humans and herbivores to the bodies of carnivores and omnivores. First, the length of intestines in humans and other herbivores falls somewhere between 7 to 13 times the length of the trunk/torso section of the body.

In contrast, the length of intestines in carnivores/omnivores is only 3 to 6 times the length of the trunk/torso. (The length of the trunk/torso is used as the means of comparison rather than overall body length or height because humans are bipedal animals whereas most other animals are quadrupeds.)

Moreover, the interior surface of human intestines is heavily fluted and striated, whereas the interior intestinal surfaces of carnivores/omnivores tend to be smooth in comparison. The relatively short intestinal length in carnivores/omnivores, along with the relatively smooth interior surface, allow rotting animal flesh, animal protein, casein, cholesterol, trans fatty acids and saturated fat to pass through quickly; that is why it’s impossible for any real carnivore/omnivore to clog their arteries.

Clogged arteries, however, harms or kills 51.5 percent of all meat, dairy, egg-eating humans! Dr. William Castelli, director of the Framingham Heart Study (the world’s longest running heart study), supports the aforementioned findings with additional claims about cancer rates dropping 60 percent if people stopped eating meat, cheese, milk and eggs.

Humans and other herbivores have carbohydrate digestive enzymes in their saliva, meaning our bodies were created for fruits and vegetables. Animal products have no complex carbohydrates, which is why carnivores/omnivores lack carbohydrate digestive enzymes in their saliva.

by Guest Thu Aug 23, 2012 2:24 pm

corleth you really need to just chill out and have a kool-aid

by **Sabien** Thu Aug 23, 2012 2:30 pm

I did not say that vegans would kill calves.

I personally would love to keep every male calf that is born on my uncles farm. I do think its a travesty that they are effectively born to die after two years or so.
Could I ask what you would propose we do with them if we did not raise the herd for beef, not veal I may add? The farm is small we do not have acres and acres of spare land as most of it is arable land anyway and the rest pasture. There are legal and humane limits to how many animals you can keep in enclosed acreage.
Im not trying to provoke you into an argument or anything remotely like that
and im certainly not rubbishing vegans. I am genuinely interested in finding a solution to the issue of male animals having limited "uses"

by **Grufftoof** Thu Aug 23, 2012 2:47 pm

The debate (which is/will arise from this difference of view) is interesting.

However, this is a recipe thread. It can be a food porn thread (as Corleth questioned above), sure, post some nice looking food. And hopefully some recipes.

I do find veganism, vegetarianism and other isms interesting. And I'd be interested in seeing more recipes, which I'll likely try some of (should they catch my attention). I have lived with vegans, and flirted with being veggie for some time. New ways to cook, new things to eat, always good.

But, as with so many things, stuff like this can degrade so quickly into childish shite and inability to discuss or talk normally. Hey-ho. It's not just these forums that fail there, it happens when such subjects get discussed all over. I've met militant foodies on either side. And both sides tend to be blind and stupid.

Make another thread for a food battle. And I'll monitor it and hope it doesn't degrade into silliness. I'd be interested to hear more of some people's views, really I would.

However, can we please get back to chatting about food and recipes we have eaten, like and think others might like?

Ta.

by **John Helsythe Amaltheria** Thu Aug 23, 2012 2:50 pm

i'll never understand non meat eaters tbh. the best part about a rare, fat steak is mopping up all the left over blood with your potato's.

xD

Right...

Alright, I believe the following is from Surinam origins, or however that lazy-arse country's name is written in english. Got it from a brother's mate and it's rather tasty.

You need

Some garlic, to your own taste.
An union. No need to be big.
One tomatoe.
Oystersauce
Black pepper.
And cavage. Not regular cavage...but spits-cavage. It's spitskool in Dutch, bare with me. Sharpcavage? What ever.

Edit: you gotta cut up all the mentioned vegetables btw. The union and tomatoe and garlic should especially be sliced in very tiny pieces.
Firstly fruit the garlic and union!

Then when you think it's all nice and dandy add the tomatoe. Let it all fruit nicely together for a moment.

The above ingredients are merely there for some flavour so no worries if it all seems little. It's meant to be little! Because then:

You add the "spits"... cavage, alot of it, on high fire. The cavage will shrink no worries.

When everything's all cooked and well you add black pepper to your own taste and oystersauce. I like alot of pepper and oystersauce personally.

Simple! I prefer to eat this with ricee and chicken. Or beef/pork saté.

Or steak.

Just steak without the entire nonsense works too.

Anyhow for the people who think ricee is tasteless. It's meant to be eaten together with what else you got. IE: take a bite of ricee paired with some of the cavage stuff, or some ricee with meat. Then it'll all correlates and make sense for your taste-senses. *sagenod*

Oh, bake all of that stuff in sunflower oil. No butter stuff. Perhaps olive oil but never tried that.

This is what I know by head. My father is from indonesia so I might steal the cook book and post some recipes but honestly, 99% chance I'm too lazy for that. Though...meat-lovers do need a proper saté recipe...hmm.

And yeah, dinner truly can be great without meat too. There are some indonesian recipes that do not involve meat and I could eat them any day. And I'm a total meat lover.

by **Grufftoof** Thu Aug 23, 2012 2:56 pm

Now, I was never a lover of porridge. It tended to be sloppy pap. Even worse when served the "proper way" with salt. Eurgh. Maybe it was my dislike of milk and cream. I dunno. But then I discovered this:

Baked Porridge.

Ingredients (serves six)

150g porridge oats
75g of skinned hazelnuts, roughly chopped (more is good)
75g of sultanas, dried figs, raisins or assorted dried berries (cranberries, bilberries, blackberries)
1 tsp vanilla extract
1/2 tsp cinnamon
3 tbsp soft brown unrefined sugar
650ml milk
200ml double cream (or just a bit more milk)

Preheat the oven to 150C.

Mix the oats, nuts and dried fruit in an oven-proof dish (like a lasagne pan or such).

Sprinkle over the vanilla, cinnamon, a pinch of sea salt (not needed IMHO) and bit of the sugar (1 tbsp or so).

Mix, then pour over the (cream and) milk. Stir lightly.

Bake for 45 minutes.

Sprinkle over the remaining sugar. Drizzle a little more milk if needed (it can get a bit dry, and shouldn't be like a flapjack/cake, but like thick porridge...) and bake for another 15 minutes.

Serve. Also good colder. And you could add some All Spice with the cinnamon and dried apple with the fruit.

by **Grufftoof** Thu Aug 23, 2012 3:00 pm

I don't understand the "rice has no taste" thing either. Maybe if you boil it to mush it's just tasteless starch?

But decent rice lightly cooked has a myriad of flavours, nutty, floral, peppery etc.

Some good rice with Mirin and Maggi sauce alone is a great little thing if you're short on time and need a belly filled. Throw on some crushed chillies for a bit of fire and it's even better.

Add some tinned sardine or quickly cooked prawns/shrimp, finely cut spring onion and a bit of ginger and it's getting towards a meal.

by **John Helsythe Amaltheria** Thu Aug 23, 2012 3:07 pm

Or stuffed chicken filét, also from the top of my head.

They have to be somewhat big, so you can stuff them easily and nicely.

Other reagents are:

Cheddar cheese - the cheese that melts easily. Also refered to as melt-cheese?

Mozzeralla cheese - homemade by Swindle

Mustard - which ever you prefer.

What to do:

Cut open the big chicken filet in such a (careful) manner that you can stuff it. This won't go perfect but no worries, it'll all be fine.

Earlier, you've made a melange of the cheddar cheese (say 2-3 slices or depending on what you like), the entire mozerella cheese and mustard. (Say, two tea spoons? Depends on your taste)

Said melange is what you'll put inside of the chicken filet.

Once done, you'll wrap bacon around them, and ensure it'll all stick together with those tiny wooden toothpicks. This bacon should aid in keeping the chicken together nicely and to ensure the stuffing won't leak out of it too much - and keep the chicken somewhat moist too.

30 mins in oven at either 180 degrees or perhaps 200, not sure. Anyhow, fucking delicious.

Better than porridge *smacks toof*

by **John Helsythe Amaltheria** Thu Aug 23, 2012 3:09 pm

Grufftoof wrote:I don't understand the "rice has no taste" thing either. Maybe if you boil it to mush it's just tasteless starch?

But decent rice lightly cooked has a myriad of flavours, nutty, floral, peppery etc.

Some good rice with Mirin and Maggi sauce alone is a great little thing if you're short on time and need a belly filled. Throw on some crushed chillies for a bit of fire and it's even better.

Add some tinned sardine or quickly cooked prawns/shrimp, finely cut spring onion and a bit of ginger and it's getting towards a meal.

+1

by **Quin** Thu Aug 23, 2012 5:03 pm

Ezlbag wrote:
Vaell wrote:Ok, a proper recipe then.

Joe's Perfect Peppercorn Steak

To prepare:
You need;
- Pasta (Tagliatelle works best!)
- Double cream
- Steak (Choose whatever size you like)
- Brandy
- Green peppercorns
- Black pepper
- Salt
- Olive oil

How do I make this beautiful piece of meat?

First off, you get your measuring scales and jugs and you throw them out the closest window. You cook this mother nature by instinct. You can't measure personal preference, some people would prefer it more creamy, others hotter, others more salty. Whatever is the case, this is the way I make the beautiful beast.
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Cutting the fat off: Essential numero uno step. You can leave the fat on if you wish, but the dish is fatty enough so I personally don't. Simply slice all of the fat off around the steak and leave it to one side to prepare.
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Chop those peppers: I use red, green and yellow. Fried peppers are the don and they go so well with this dish. If you don't know how to chop peppers properly, google it. You want thin slices (about a third of an inch thick).
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Cook the pasta: Do this step first because pasta is easy to heat up if you're taking your time on the other parts. Boil some water, put it into a saucepan and when it boils, put your pasta into it. Tagliatelle usually takes me about 7 - 8 minutes. Use a fork to taste it as undercooked pasta ruins food and overcooked turns into baby food. (If you do not like pasta, I've made this with chips for a friend before and that works pretty well too).
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Pepper the steak: Now, get your ground black pepper and pretty much smother the steak. This will get it a bit hotter and add so much more flavour. Just spread it over it, you can do both sides, I tend not to as you'll be cooking it in the same juices.
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Olive oil: Spread this onto the pan you have out to cook the steak. Not too much or else your P.Sauce may turn out too oily. Just enough that it covers the pan. Turn up the heal and get it nice and hot!
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Cooking the steak: Do you like it blue, rare, medium rare, well done? I'll tell you how to do medium rare and you can work out the others from there. I cook medium rare steak for 3 minutes on both sides. Don't overdo it or else you'll end up with well done... obviously!
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Brandy time: Turn off the cooker first. After you have done so, you'll want to pour a bit of brandy across the steak and then ignite it. Let it burn off, so you're getting rid of the alcohol but keeping the flavour. If you're an alcoholic, this is the point where you may swig from the brandy.
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Peppercorn Sauce: Remove the steak from the pan and place it onto a serving dish. Keep the pan where it is, turn down the heat a bit as you'll want to let it simmer and pour the double cream into the steak's juices that are left over in the pan. Add your salt now, put in as much as you need, I give it a few pinches. Put green peppercorns - as much as you desire, this adds a high majority of the flavour - into the cream and begin to stir it.
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Whilst it simmers: Your steak might have leaked some more, so you can pour any of that into the sauce. Meanwhile, put some more olive oil into a different frying pan and place your peppers in. These don't take long to cook, you'll notice they're getting a fair bit darker, so taste one and see if they're at your standard! Check your sauce every ten seconds or so, remembering to stir it and make sure it doesn't curdle.
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Serving it up: Your pasta has probably been sat waiting for a few minutes. So, if need be, pour some boiling water over it to heat it up (though it should be out of the old boiling water as soon as its cooked). Place your pasta, steak and peppers onto the plate and then pours your sauce over all three. Put any remaining sauce in a jug in the middle in case anyone wants anymore and wala! You've got yourself my personal favorite meal.
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Results of the dish: If you've made it correctly, you should have a full stomach, a satisfied appetite and a wife/husband offering oral sex for being so good to them. Enjoy!
=========================================================================================================================
I will post up some more italian dishes over the course of time! My dad's side of the family is heavily Italian so I tend to eat a lot of southern Italian food (Tomato based dishes) but I do enjoy northern too!
Have my fat babies....

Are you kidding me? That is proper horrible student food. Put a steak on a heap of pasta? get the fuck real.

Honey Mustard Chicken:
2 Tablespoons Dijon Mustard
2 Tablespoons Runny Honey
2 Tablespoons Olive Oil
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Thyme
2 Cloves of Garlic, Minced
Juice of Half a Lemon

-Put everything in an oven proof dish and whisk.
-Add the chicken (thighs & drumsticks) and leave to marinade in the fridge for at least 2 hours.
-Pre-heat the oven to 190 and put the chicken in, turn it over after 20 minutes.
-After another 25 minutes, turn the heat up to 240 and cook for 5 minutes on the top shelf to brown and thicken the leftover sauce.

Honey mustard dressing is also awsome, think it started with salade nicoise(spelling?) no.1 dressing imo Honey + Mustard is such a killer combo

by **Vaell** Thu Aug 23, 2012 5:13 pm

It is man's food, Quin! Italian shits all over your (I forget where you're from) cuisine! (Obviously with a french touch Wink

)

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