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A Cooking Thread?

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Lines:
Well I was going to make bacon, but it was moldy.

Yes, moldy bacon. Didn't know it could happen and it kind of scared me.

doombilly:
ok, in prep for leaving this house; I'm cleaning out my freezer. Tomorrow I grill for the week. What's left:
4 pre-made hamburger patties
2.3 lbs of boneless pork chops.
Ugh, it is so hot. I guess I'll be eating the various bean soups for lunch that I've got frozen.

Aimless:
I needed egg-whites so I invented the following in order to have something to do with the yolks. Served this as dessert last night after a barbecue, was om nom nom.

Take 4 egg-yolks and whisk them with an electric egg-beater (or, better, in one of those kitchenaid-like things) while slowly adding sugar, about 0.5 dl or maybe a little more, until it's all pale and fluffy and looks like cake-batter.

Heat 0.5-1 dl of cream+milk (not whipping cream, more like 15%) in a double-boiler setup with cinnamon, cardamom and vanilla. You can skip the real vanilla and use vanilla/vanillin powder instead. Remove the spices and then add about 100g of nice dark chocolate (I use 70%, you can use 80% or greater but I think it dominates the other flavours too much), mix it all together as the chocolate melts. If it gets wonky just let it cool for a while and then whisk it together thoroughly. Beat the gloop into the egg mixture bit by tiny bit. Add some champagne or similarly flavoured bubbly, like 0.5dl or so. Pour into 4 or 5 cups or whatever (I used round-bottomed whisky-tumblers) and let them sit in the freezer for a few hours. Eat with sliced strawberries and coffee or some suitable booze :o

You can forego the bubbly in which case the end result will be more dense and chocolatey.

LTK:
I, on the other hand, have some egg-whites left over from making tiramisu, so I'm going to make some meringues. There was a recipe for them in a magazine somewhere, let's see if I can find it...

The tiramisu didn't turn out so well, the mascarpone and egg yolks didn't stiffen properly so it was all a bit wet. Still tasty, though.


--- Quote from: Linds on 30 Jul 2012, 12:25 ---Well I was going to make bacon, but it was moldy.

Yes, moldy bacon. Didn't know it could happen and it kind of scared me.

--- End quote ---
I got that once as well, and just recently I found a patch of mold on some smoked salmon that had been in the fridge for some time. Generally, if food is slightly moldy it doesn't have to be spoiled, you can just scrape off the moldy bits and it'll be good for eating. Cheese and pesto are some of the things that can get a bit of mold on of them, but are still good to eat. It might go for bread too, but I've found that even though it's edible after getting rid of the mold, the taste still pervades a bit, so I usually throw it out.

Meat and fish products, however, are often fatty and not very friendly to molds in general, but what you do get on those are little growths of bacterial colonies. They're much harder to spot than mold, given that they're often transparent. The salmon I mentioned also had small colourless blobs on it, which were much more numerous than the mold, so once you find mold on your meat, it's definitely way past its expiration date, given that it's probably rife with bacteria as well. Though I think that, outside of meat products, bacterial growths occur only very rarely.

Lines:
Yeah, I don't really care if I find mold on cheese, because, well, it's cheese, but everything else gets tossed. My stomach is delicate enough and I don't want to make my body angry by accidentally ingesting something I'm allergic to. Like I won't even drink or cook with milk the day after the sell by date. I was just surprised by the bacon because we didn't even have it that long, but I think it's because I had it wrapped in saran wrap instead of in an air tight bag or container. And the saran wrap we have is really crappy.

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