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Crazy recipes

post #1 of 18
Thread Starter 

Hi everyone! Do you have some crazy recipes? :eek: I mean any strange food combinations, unusual ways to cook or serve. Thanks for sharing your experience!:)

post #2 of 18

I guess everything I make is completely normal.  Browning a handful of Lil Smokies in butter and then tossing them into a pot of mac and cheese from a box is something everybody does, certainly not crazy - right?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 18

what is normal to one person, can be crazy to another person....

post #4 of 18
Thread Starter 
Quote:
Originally Posted by Soesje View Post
 

what is normal to one person, can be crazy to another person....

Yes it is. Then I ask the recipes that can be crazy (unusual) exactly for you, but you love them. :)

post #5 of 18

I thought this dressing recipe was a totally bizarre but intriguing combination of ingredients when I first read it but it has become my favorite potato salad recipe. I was tempted to leave out the maple syrup but I'm glad I didn't. When it's first made the dressing is a very pretty green. But I don't really measure and  think I use more parsley and basil than the recipe calls for.

 

 

http://www.slate.com/blogs/browbeat/2013/07/03/potato_salad_without_mayonnaise_an_improved_version_of_the_fourth_of_july.html

post #6 of 18
Quote:
Originally Posted by ChicagoTerry View Post

I thought this dressing recipe was a totally bizarre but intriguing combination of ingredients when I first read it but it has become my favorite potato salad recipe. I was tempted to leave out the maple syrup but I'm glad I didn't. When it's first made the dressing is a very pretty green. But I don't really measure and  think I use more parsley and basil than the recipe calls for.


http://www.slate.com/blogs/browbeat/2013/07/03/potato_salad_without_mayonnaise_an_improved_version_of_the_fourth_of_july.html
This looks really really good actually!! I'm stealing it. Are you absolutely sure I shouldn't omit the maple syrup? Can you explain in terms of flavor what it adds other than sweetness? And can this be made ahead with good results? Potato salad is one of those dishes that I like to make and get it out ofnthenway a day in advance.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 18

I think it's just a tiny bit too sharp without the maple syrup. It's such a small amount that it doesn't add a discernible maple flavor but I think it adds something that honey or sugar wouldn't. It was the maple syrup that made me think it was a totally bizarre combination of ingredients. Everything else sounded perfectly sensible to me.

 

It still tastes good the 2nd day--maybe even better, once the potatoes have had a chance to soak up a little dressing -  but the bright green color dulls and darkens. It's a really pretty green when it's fresh.

 

Enjoy!

post #8 of 18
Ok that's a good enough reason for me. What if I make it the day before using only half of the sauce and then adding the rest of it before serving for freshness?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 18

Soft boiled ostrich brunch for 4.

  • 1 Ostrich Egg (May substitute Emu)
  • 2 Fresh french baguettes (I'm talking crackling fresh)
  • Salted butter (Low water content if possible)
  • Sea Salt
  • White Pepper (Grind it...)

 

 

Boil egg for 48 minutes (23 if substituting Emu egg).

Cut away top at the little-end (Providing you are not serving big enders), serve in a bowl that fits the egg while holding the egg in an upright position.

Lightly season the opening at the top of the egg with sea salt and white pepper (the white pepper will not be as apparent visually). Melt butter and serve alongside the french baguettes.

Guests should be given no silverware but good linen napkins should be provided, as they will be expected to eat the egg using only bread torn from baguettes dipped into the melted salted butter.

 

Additions to seasoning the egg can be made:

Finely sliced parsley,

Paprika

Tabasco

or really anything else you feel like

 

 

This will actually serve 6-8, but its mostly the yolk that is eaten, it is difficult to arrange that many around 1 egg, and that would hardly be feast like...

post #10 of 18

Ms KK-

 

I have never tried holding half the dressing, but my guess would be that the exposed surface would darken but the rest would probably hold its color pretty well overnight. It's worth a try, certainly.

post #11 of 18
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post
 

I thought this dressing recipe was a totally bizarre but intriguing combination of ingredients when I first read it but it has become my favorite potato salad recipe. I was tempted to leave out the maple syrup but I'm glad I didn't. When it's first made the dressing is a very pretty green. But I don't really measure and  think I use more parsley and basil than the recipe calls for.

 

 

http://www.slate.com/blogs/browbeat/2013/07/03/potato_salad_without_mayonnaise_an_improved_version_of_the_fourth_of_july.html

Oh! I want to try it!

post #12 of 18
Thread Starter 
Quote:
Originally Posted by beastmasterflex View Post
 

Soft boiled ostrich brunch for 4.

  • 1 Ostrich Egg (May substitute Emu)
  • 2 Fresh french baguettes (I'm talking crackling fresh)
  • Salted butter (Low water content if possible)
  • Sea Salt
  • White Pepper (Grind it...)

 

 

 

Boil egg for 48 minutes (23 if substituting Emu egg).

Cut away top at the little-end (Providing you are not serving big enders), serve in a bowl that fits the egg while holding the egg in an upright position.

Lightly season the opening at the top of the egg with sea salt and white pepper (the white pepper will not be as apparent visually). Melt butter and serve alongside the french baguettes.

Guests should be given no silverware but good linen napkins should be provided, as they will be expected to eat the egg using only bread torn from baguettes dipped into the melted salted butter.

 

Additions to seasoning the egg can be made:

Finely sliced parsley,

Paprika

Tabasco

or really anything else you feel like

 

 

This will actually serve 6-8, but its mostly the yolk that is eaten, it is difficult to arrange that many around 1 egg, and that would hardly be feast like...

The recipe is cool! I see eating this dish is funny! where can I get Ostrich eggs?... At an ostrich farm?... I've never eaten Ostrich egg and Emu egg... I need to fill this gap. By the way, are these eggs different in taste from chicken eggs?​

post #13 of 18
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post
 

I think it's just a tiny bit too sharp without the maple syrup. It's such a small amount that it doesn't add a discernible maple flavor but I think it adds something that honey or sugar wouldn't. It was the maple syrup that made me think it was a totally bizarre combination of ingredients. Everything else sounded perfectly sensible to me.

 

It still tastes good the 2nd day--maybe even better, once the potatoes have had a chance to soak up a little dressing -  but the bright green color dulls and darkens. It's a really pretty green when it's fresh.

 

Enjoy!

I know maple syrup is good for health, but i've never tried it. I will take your prescription to a note! 

post #14 of 18
Quote:
Originally Posted by VeryTasty View Post
 

The recipe is cool! I see eating this dish is funny! where can I get Ostrich eggs?... At an ostrich farm?... I've never eaten Ostrich egg and Emu egg... I need to fill this gap. By the way, are these eggs different in taste from chicken eggs?​

Can buy ostrich eggs and emu eggs at most whole foods stores, comparatively they are quite expensive, but $30 for a memorable brunch for 4 will hardly break the bank. Similar to a chicken egg in taste, very hard shell will need a good serrated knife to cut, or a hack saw (but if you can picture turning up for brunch and someone is cutting the top off of a dinosaur sized egg with a hack saw you'll see the attraction). Ostrich eggs are white and the largest about the same as 20-24 chicken eggs, emu eggs are a greenish black color and are the same as 10-12 chicken eggs.

post #15 of 18

Koukou-

 

I just made this potato salad tonight and realized that the pretty green color I describe comes from using a white balsamic vinegar rather than a red one. I made it tonight with red because I didn't have any white on hand and it's not so pretty.

post #16 of 18
Quote:
Originally Posted by ChicagoTerry View Post
 

Koukou-

 

I just made this potato salad tonight and realized that the pretty green color I describe comes from using a white balsamic vinegar rather than a red one. I made it tonight with red because I didn't have any white on hand and it's not so pretty.

 

Good to know thanks!!!!  I've never tasted white balsamic, is it good?  I tend to go for red vinegars, maybe sherry will work?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #17 of 18

The white balsamic I have bought is not an excellent vinegar--certainly nothing like the better red balsamic vinegars--but it does give you the same kind of sweetness that you get with red balsamics, which mellows the acidity of the lemon juice nicely. Sherry vinegar might be good, too, but I think the red color of it would make the dressing a less pretty green as well. Don't get me wrong, it's still very, very tasty with a red balsamic. The color is just a much duller green.

post #18 of 18
Thread Starter 
Quote:
Originally Posted by beastmasterflex View Post
 

Can buy ostrich eggs and emu eggs at most whole foods stores, comparatively they are quite expensive, but $30 for a memorable brunch for 4 will hardly break the bank. Similar to a chicken egg in taste, very hard shell will need a good serrated knife to cut, or a hack saw (but if you can picture turning up for brunch and someone is cutting the top off of a dinosaur sized egg with a hack saw you'll see the attraction). Ostrich eggs are white and the largest about the same as 20-24 chicken eggs, emu eggs are a greenish black color and are the same as 10-12 chicken eggs.

 

thank you very much for the clarification! I simply did not pay attention to these eggs in stores. When I do not think about something, just walk past it and not notice. Now I will keep in mind that!

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