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trailerdiva



Joined: 21 Sep 2003
Posts: 7675
Location: Alternate Reality

PostPosted: Fri Jan 27, 2006 10:35 am    Post subject: Reply with quote

I made french onion soup last night since we had an overabundance of red onions. It was mighty tasty if I do say so.

I julienne-cut five red onions about the size of a baseball, cooked them in a stick of butter, adding garlic, and thyme. Got them to translucent and stirred in about 2 Tbsp. of flour. Added a couple of almost empty wines-a pinot noir and a burgundy, about a half cup total. Added 2 cups beef stock and some worchestershire.

Toasted off some sliced Italian, put it on top, grated some Swiss, toasted in the oven. Voila!
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Ollie Stench



Joined: 22 Sep 2003
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PostPosted: Fri Jan 27, 2006 10:55 am    Post subject: Reply with quote

Now I'm hungry! Would a full bottle of vodka work instead of the wine?
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hermit



Joined: 22 Sep 2003
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PostPosted: Fri Jan 27, 2006 12:36 pm    Post subject: Reply with quote

I wouldn't use the full bottle of vodka in it. Half a cup should be plenty.
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The Jeff



Joined: 18 Feb 2005
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PostPosted: Fri Jan 27, 2006 12:38 pm    Post subject: Reply with quote

Drink the vodka, eat the soup.
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rocker654



Joined: 06 Nov 2003
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PostPosted: Fri Jan 27, 2006 12:40 pm    Post subject: Reply with quote

Sounds like a receipe for disaster.
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mojozeppy



Joined: 10 Oct 2003
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PostPosted: Fri Jan 27, 2006 5:22 pm    Post subject: Reply with quote

wow...I didn't know this thread was here...

does anyone have a recipe for a Red Velvet Cake? and can anyone tell me what the big deal is about a Red Velvet Cake?

many thanks...
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rocker654



Joined: 06 Nov 2003
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PostPosted: Fri Jan 27, 2006 5:30 pm    Post subject: Reply with quote

Sorry, really,

Never heard of it.

The Jeff appears to be an expert on cakes, maybe he can provide some insite.

Red Velvet Cakes? I'm tempted to use that for a band name. It's got the right number of syllables for success.

Kinda like "Black Angus Steaks".
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trailerdiva



Joined: 21 Sep 2003
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PostPosted: Fri Jan 27, 2006 6:27 pm    Post subject: Reply with quote

mojozeppy wrote:
wow...I didn't know this thread was here...

does anyone have a recipe for a Red Velvet Cake? and can anyone tell me what the big deal is about a Red Velvet Cake?

many thanks...


I got this from Martha Stewart. It is very good.

Montclair Martha's Red Velvet Cake

Makes one 8-inch cake


3/4 cups unsalted butter, room temperature, plus more for pans

2 1/2 cups cake flour (not self-rising), sifted, plus more for pans

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

2 cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Two (1-ounce) bottles liquid red food coloring

3 tablespoons lukewarm water

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon white vinegar

CREAM CHEESE FROSTING

1. Preheat oven to 350. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again; Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.

3. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

4. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about one-third of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.
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whitebone



Joined: 07 Jul 2004
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PostPosted: Sun Jan 29, 2006 10:14 am    Post subject: Reply with quote

Red velvet cake and vodka go together quite fabulously. Not no cheap vodka either.
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susan the bear



Joined: 24 Sep 2003
Posts: 3440

PostPosted: Sat Feb 04, 2006 3:13 pm    Post subject: Reply with quote

New England Crab Rolls

CRAB: Fresh crab is best of course - minced/shredded.
canned crab works too (Bumblebee brand tastes better than others imo)

MAYO: Mix with just enough mayo to bind it.


BREAD PRODUCT: Serve on hotdog buns grilled in butter.

Easy.

yum.


This is just like what you get on roadsides back east.
Some people like to add a little sweet relish and lemon.
Works with lobster too.
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The Jeff



Joined: 18 Feb 2005
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PostPosted: Sat Feb 04, 2006 4:22 pm    Post subject: Reply with quote

Not cake. Bread.
1 part liquid. Water eggs butter depending on what you want.
3 Parts dry / flour mostly 2 tsp salt depending on how much you make. Every thing else is optional. Sugar and so on.
.5 tsp rapid rise yeast per cup of flour.
Bread is way easy.
Toss it into your mixer with a dough hook. You may need a little more water or flour to get it to the consistency you are looking for. Let it rise a little. Then put it in bread pans or what ever. Cover. Mist with water if the top looks like it is getting dry. You can also put some olive oil on top or something. This is just to keep a crust from forming as it rises.
Look at some recipes on line. Figure out what sounds good to you and make your own recipes.
Easy trick. Put dry yeast in a little warm water with a little sugar. Allow it to bubble up to double the size. Put the water in the mixing bowl boiling hot. Add everything besides the yeast mixture on top. Mix until the dough becomes just warm and not hot. Add your yeast mixture and anything that would cook like eggs. This will decrease your rising time to less then an hour.
Bake at about 400 to 425 till it looks done. Nothing fancy about it really.
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zom-zom



Joined: 19 Sep 2003
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PostPosted: Sun Feb 05, 2006 1:50 am    Post subject: Reply with quote

That fucking "red velvet" cake. I don't know what the deal is with it but all of a sudden about a year ago people were asking us at the B.O.G. if we could make it. It's just a stupid cake with toxic amounts of red food colouring in it that I guess must have been in a movie or on TV or some shit.

Today I'm going to braise a huge-ass piece of meat for about 6 hours, drink beers and not watch TV.
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trailerdiva



Joined: 21 Sep 2003
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PostPosted: Sun Feb 05, 2006 1:55 am    Post subject: Reply with quote

zom-zom wrote:


Today I'm going to braise a huge-ass piece of meat for about 6 hours



Yum!!!
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trailerdiva



Joined: 21 Sep 2003
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PostPosted: Sun Feb 05, 2006 1:55 am    Post subject: Reply with quote

zom-zom wrote:
That fucking "red velvet" cake. I don't know what the deal is with it but all of a sudden about a year ago people were asking us at the B.O.G. if we could make it. It's just a stupid cake with toxic amounts of red food colouring in it that I guess must have been in a movie or on TV or some shit.



But it looks SO PRETTY!!
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hermit



Joined: 22 Sep 2003
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Location: Let's ride bykes!!11!!!!

PostPosted: Sun Feb 05, 2006 2:04 am    Post subject: Reply with quote

Dude, you gotta watch all 12 hours of SOOPERDUPERTOTHEMAXBOWL pregame shows. Turn it on, it wants you. Wink

And cheers, fucker! Very Happy
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