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So I frequent a few other car forums and some are heavy on the food porn. I thought why not see if TN has a regular thread on vittles n such. I didn't find one so here goes.

This is for all your food thoughts:pudding: pics recipes etc.
 
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Farinata - made in southern France (called "Socca") and the north west region of Italy. Known as the "Poor Man's Meat" when prepared properly it's like a cracker or pizza crust. I prepare it using spices so it is very much like white pizza.

Per my source, an Engineer from Northern Italy, Farinata is prepared in bakeries. They put up signs to tell you when it will be ready. People come around to buy it fresh.

In France street vendors prepare it on the spot, like we get funnel cakes, hot dogs and fried chicken at Fairs in the US.


330 grams Chickpea flour
1.1 lliters of water.
Tablespoon of salt
Maybe two tablespoons of olive oil per serving.



Mix together, agitate until dissolved. I use a half gallon mason jar and shake the crap out of it. Some recipies say that you should "discard" any scum that forms on the top. Screw that - mix it back in.

Let sit six to twenty four hours. I cannot over emphasize the importance of letting this stuff "rest". You will get digestive upset if you prepare it "too soon". After about a day the stuff gets funky.

Take a metal pan. Coat bottom in Olive oil. Pour enough batter so that the mixture is about 1/4 to 1/2 inch deep. The above quantity of mixture makes a lot of pies.

Broil at 450 fahrenheit for 40 minutes. Convection bake for another ten minutes. It's an experience thing. Originally done in very hot wood fired ovens on thin aluminum pans. I use a small electric broiler.

Should be slightly burned on the top. I've let it go until it's almost chocolate brown. Still tastes fine.

Traditional seasoning was ground pepper. I use a mix of Thyme. Rosemary and Oregano. I will also add anchovies sometimes. Very good that way!

Stuff won't make dairy or wheat allergic people sick. Works great on Coeliac disease sufferers.



Variations...

Add finely chopped onions.
A special version, known as "white bait" was made from baby anchovies. Known as "Farinata Biancachetti" (white bait) it's kind of odd looking. The fish are added whole so you have eyes looking up at you. Me, I use whole anchovy filets.

The strangest version I ever made was "dessert farinata". I dissolved sugar and cinnamon in the batter. Peanut oil instead of Olive oil. Very tasty. My colleague from Northern Italy reported that "I've never heard of such a thing". I brought some in for him but before he could eat it I got to it. :)

The French variant is known as "Socca". Main difference is that Socca is cooked from the bottom up. Farinata is cooked from the top down.



One of those "regional dishes" that are not seen too often in the US, but are very frequent wherever southern French or Tuscans and Genovese have settled.

The place where I got the photos - I did forget that there is a version called "Farinata Bianca", or white farinata. It's made with wheat. I've never tried it. By the time I started making Farinata I no longer bothered doing wheat.
 
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Buckshot burger, Back roads grill in Galati Kansas. 1/2 lb beef, 1/4 lb bacon, 1/4 lb ham.

When we'd run out of hamburger buns my Mom would do this sort of thing. It's a cheaper and better way to do burgers right.

Too bad I can't do wheat any longer - it does look pretty darned good.
 
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Lentil Stew (aka, Boosted Lentil Soup)

1 can of Lentil soup
1 can of lentils in brine.

Drain the lentils, mix with the soup. Heat and serve. I'm single, in a hurry and usually pretty lazy. When people ask me what I'm doing I say "I'm boosting this Lentil soup". If they stick around a little longer I might ramble into a story about how adding Tritium to nuclear bombs "boosts" their yield. I will elaborate on this for a moment and then say, "Same way, adding more lentils gives this meal more punch".

Usually they get a glazed eye expression and walk away. I don't talk like this to Managers - one they don't understand what I'm talking about if I "go technical" and two fascination with weapons is really really bad for your long term career prospects.
 
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My colleague from Italy has another simple meal. He takes stale home made bread, cubes it and puts it into a jar. In another jar he puts milk. Every day for breakfast he mixes them together, warms them in the microwave, sits down and eats it.

I'd f'ing die if I ate it.

He is in extremely good shape and has a very low blood pressure. Must be doing something right.
 

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Discussion Starter #10
Farinata - made in southern France (called "Socca") and the north west region of Italy. Known as the "Poor Man's Meat" when prepared properly it's like a cracker or pizza crust. I prepare it using spices so it is very much like white pizza.

Per my source, an Engineer from Northern Italy, Farinata is prepared in bakeries. They put up signs to tell you when it will be ready. People come around to buy it fresh.

In France street vendors prepare it on the spot, like we get funnel cakes, hot dogs and fried chicken at Fairs in the US.


330 grams Chickpea flour
1.1 lliters of water.
Tablespoon of salt
Maybe two tablespoons of olive oil per serving.



Mix together, agitate until dissolved. I use a half gallon mason jar and shake the crap out of it. Some recipies say that you should "discard" any scum that forms on the top. Screw that - mix it back in.

Let sit six to twenty four hours. I cannot over emphasize the importance of letting this stuff "rest". You will get digestive upset if you prepare it "too soon". After about a day the stuff gets funky.

Take a metal pan. Coat bottom in Olive oil. Pour enough batter so that the mixture is about 1/4 to 1/2 inch deep. The above quantity of mixture makes a lot of pies.

Broil at 450 fahrenheit for 40 minutes. Convection bake for another ten minutes. It's an experience thing. Originally done in very hot wood fired ovens on thin aluminum pans. I use a small electric broiler.

Should be slightly burned on the top. I've let it go until it's almost chocolate brown. Still tastes fine.

Traditional seasoning was ground pepper. I use a mix of Thyme. Rosemary and Oregano. I will also add anchovies sometimes. Very good that way!

Stuff won't make dairy or wheat allergic people sick. Works great on Coeliac disease sufferers.



Variations...

Add finely chopped onions.
A special version, known as "white bait" was made from baby anchovies. Known as "Farinata Biancachetti" (white bait) it's kind of odd looking. The fish are added whole so you have eyes looking up at you. Me, I use whole anchovy filets.

The strangest version I ever made was "dessert farinata". I dissolved sugar and cinnamon in the batter. Peanut oil instead of Olive oil. Very tasty. My colleague from Northern Italy reported that "I've never heard of such a thing". I brought some in for him but before he could eat it I got to it. :)

The French variant is known as "Socca". Main difference is that Socca is cooked from the bottom up. Farinata is cooked from the top down.



One of those "regional dishes" that are not seen too often in the US, but are very frequent wherever southern French or Tuscans and Genovese have settled.

The place where I got the photos - I did forget that there is a version called "Farinata Bianca", or white farinata. It's made with wheat. I've never tried it. By the time I started making Farinata I no longer bothered doing wheat.


I will try this when I get back home from work. Chickpea doesn't mess with the gluten sensitive folks you say? I have a buddy who can't do the gluten I am sure he would appriciate any bread stuff like this.
 

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Discussion Starter #12 (Edited)

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I had a delicious watermelon last night that was just full of flavor. The best one I've had in years. It was so good I had to get more the first thing I got up this morning, and I'm determined to eat more tonight too. :licklips:

 

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Discussion Starter #14
Looks good:) Supermarket or farmers market?

The best watermelon I ever had came out of a pickup truck on the side of the road near Dalhart Texas. It was a Black Diamond variety it had yellow flesh. So much flavor it was unreal!
 

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Got it from a pickup off a road in TX matter of fact. So good....
 
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I will try this when I get back home from work. Chickpea doesn't mess with the gluten sensitive folks you say? I have a buddy who can't do the gluten I am sure he would appriciate any bread stuff like this.
I'm wheat sensitive but not a Coeliac. If I do a lot of wheat my thinking gets scattered. Too much more and bad shit, so to speak, happens. Not like Dairy but I'm better off without it.

Just to be sure I checked...

http://www.coeliackids.co.uk/index.php/gluten-free-food-alternatives/137-chickpeas-easy-affordable-and-gluten-free

The flour is pretty cheap if you find an Indian Market nearby. Bless their hearts, Indian people apparently CANNOT live without a bargain.


There are several "chain" Indian stores.

I put it into half gallon jars. Keeps for a long time.

If you get the "premium" stuff it's a lot more expensive, like around eight bucks a pound. I can pick up a two kilo bag for about four bucks around here. I consider it a bargain.
 
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lentils should be alright for celiac sufferers.
I eat a lot of them. I never have any problems with Lentils unless I have problems already from something else.

That's the crazy part about food allergies - food that you know from experience is cool gets swept out along with the food you're allergic to eating. Makes diagnosis a bitch.

Kind of bumming - I got a bunch of Lentil seeds for this year but did not plant them in time. Probably have to wait until next year...
 
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REAL food sometimes comes off of pickup trucks.


One of the things that had me spazzing the last few months of the Pelosi-Reid Congress was the "Food Safety" act. Seems ok on the surface. The paperwork requirements were over the top. Allegedly written by "big Agra".

I happen to think that local Farms are the wave the future. Shorter delivery times, seasonal food and quite possibly free of antibiotics or pesticides. To get between some of us and our food is not a comfortable place to be.

I'm still waiting for the FDA to go after Vitamin C. Last time they tried it the Congress was crushed under mail and phone calls. As long as I have my Vits, my DHA oil and my fermented food I'm cool.
 

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Discussion Starter #19 (Edited)
I like to try new restaurants in my travels so I went here





The red barn. It really is an old barn the tables are in converted horse stalls. It i s supposed to be the best steak house in Ft Smith.

I had a $10 special rib eye biscuits green beans & a salad.



Best steak you could hope for for the price. It was tender slightly under done it was rare not medium rare & the steak was seasoned with to much salt. I love salt but it was overly so. The biscuits were homemade but not quite flakey. Still great for the money:)
 

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I think the admin should combine the "TN Cook" thread with this.
 
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