Fun Stuff > CHATTER
A Cooking Thread?
bainidhe_dub:
Ooh what's your tofu alfredo recipe? I've done a simple white sauce with cream and parmesan cheese added to drained-but-not-rinsed pasta but that sounds much better.
Barmymoo:
I used this one, although obviously was unconcerned by the brand of the ingredients. I'm not convinced the cornstarch is essential but it depends on what consistency you like, so maybe try it once as written and decide.
bainidhe_dub:
Thanks! I've used silken tofu for a baked ziti recipe (x) but that sounds good.
Thrillho:
Last night I made eight chicken tortilla wraps, aiming to eat a couple and save the rest for this week's lunches.
I ate all of them. Didn't even have the munchies.
Oh lord.
Aimless:
The freckled one is making Tjälknöl:
http://strictlypaleoish.com/2013/03/02/tjalknol/
--- Quote ---If I would translate “Tjälknöl”, it would be “Frost Lump” (“Tjäle” is the Swedish word for frozen ground, and a “knöl” is a lump), and it’ll all make perfect sense in a bit…
Tjälknöl is a fairly young dish, it was invented in the early 80′s, and as for many great inventions it happened by mistake, here’s the story:
Ragnhild Nilsson, the wife of moose hunter Eskil Nilsson, asked her husband one evening to thaw a frozen moose steak in the oven on low temperature. He did… and forgot about it, and Ragnhild found it still laying in the oven the next day. She understood it would be rather tasteless eating it like that, so in an attempt to save it she placed it in a brine for a few hours. When they later ate it, they both found it to be not only delicious, but also extremely juicy and tender…
A year or so later, she submitted the recipe for a national contest to find new regional signature dishes, and won! Tjälknöl was declared the new signature dish of Medelpad (a region of northern Sweden), and it was spread nation wide.
--- End quote ---
This was the first thing she ever cooked for me, on our first home-date, but even without the nostalgia it's really freakin' delicious. I can't wait till tomorrow :o mmmm... moose
EDIT: Oh god the meat was just so succulent... had it with polenta and some other delicious stuff but the meat just stole the show <3
I imagine beef would be similarly nice, some sorta rosbif kinda thing
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