"The PlanetZ Cookbook"

[alfonso]

Hello

After a voyage in the middle east to meet again ReD_MuZe, at0mic and know Bobis, together with great sounds, device conceptualizing, modular patching, sea, history and on field anthropology, some great cooking happened.

The meeting of cultures was once more a source of joy!

This thread is dedicated exclusively to the purpose of collecting cooking knowledge and creativity from the PlanetZ Community, so post the name of the recipe as title and explain all clearly!

This could become a great resource for us all, and a way to know the world better.

Arranging and mixing food seems to be a natural ability of many musicians, as the two things are somehow related...

So go ahead!

[alfonso]

Mediterranean Rice & Turkey.

Recipe for 4

600gr. of Turkey meat cut in thin stripes (If you start with slices, put them one on the other and cut them together with a big knife)
2 Onions
a little garlic
1 Spoon honey melted in 1/2 glass wine vinegar
1 Spoon Sesame seeds
2 Spoons Pine seeds
2 Spoons Raisins
Spices: Cumin, Zaatar(Marjoram, Maggiorana), Cinnamon, Hot Chili, white or black pepper (little), dried ginger root powder (little), Coriander.
1 chopped Tomato (I like it peeled)
350gr. of Rice (i prefer parboiled, but every country has it's rices, any type will do)
Virgin Olive Oil (you decide how much, I put at least 5 Spoons)
2 spoonfuls of salt.
Using a 30cm pan with high borders gives the best results. Aluminium or teflon are better, S.Steel is ok but check often if it sticks....


Start cooking the turkey with small chopped onions and the olive oil on medium fire for2-3 minutes, until it seems all cooked in the external, then add everything else except the rice. Stir everything well with a wooden spoon, cover and let it go for 5 mins at reduced heat.
Now uncover and let it's water evaporate, until you can see the oil clearly.

Add the Rice and roast it a little, always stirring

Then add 2 glasses hot water, and let it go. Now it's up to you to check if your rice quality is faster or slower to cook, this will determine how much it will stay covered and later uncovered. The goal is to have the rice properly cooked, without it being in liquid but also not too dried.

Let it rest a bit, as it mustn't be served too hot.

Enjoy.

P.S. A great link for spices names and their translation in different languages:
http://www-ang.kfunigraz.ac.at/~katzer/engl/



<font size=-1>[ This Message was edited by: alfonso on 2004-09-24 12:52 ]</font>

[garyb]

cool! but NEVER cook in aluminum(very toxic!).

[menno]

On 2004-09-24 13:27, garyb wrote:
cool! but NEVER cook in aluminum(very toxic!).

That is a bit of a misleading statement.

Check the facts here:
http://www.alzheimers.org.uk/Facts_abou ... minium.htm

[garyb]

do what ya like. just consider it deleted.(sorry, no recipe,yet)

i suggest cast iron, even heating and durable, almost indestuctable. a good set will last a lifetime and if well seasoned, virtually non-stick. iron is definitely a good supplement especially for the wow and aaaarrgh, who must be happy and healthy to make us happy.

<font size=-1>[ This Message was edited by: garyb on 2004-09-24 14:11 ]</font>

[alfonso]

Hard anodyzed aluminium is not releasing any amount of it in the food. They are special professional pans that also cost a lot...and cook wonderfully. What should be avoided is storing very acid stuff in them, and this is true with every metal container.

But now back to recipes!

[BingoTheClowno]

Gravy (Water, Modified Food Starch, Contains 2% Or Less Of Each Of The Following: Flavorings, Salt, Hydrolyzed Soy Protein, Corn Syrup Solids, Caramel Color, Dried Whey), Salisbury Steak (Meat Blend {beef, Pork} Water, Rehydrated Onion, Textured Soy Flour {caramel Colored}, Bread Crumbs {enriched Bleached Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Durum Flour, Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate), Yeast}, Soy Protein Concentrate, Contains 2% Or Less Of Each Of The Following: Salt, Caramel Color, Beef Flavor {mono And Diglycerides Flavor}, Flavorings Sodium Tripolyphosphate), Mashed Potatoes (Rehydrated Potatoes, Contains 2% Or Less Of Each Of The Following: Nonfat Dry Milk, Salt, Soybean Oil, Margarine Partially Hydrogenated Soybean Oil With BHT, Water, Salt, Lecithin Butter Flavor (Clarified Butter {sweet Cream, Salt} Lipolyzed Butter Oil, Artificial Flavor, Annatto), Beta Carotene (Corn Oil, Vitamin A Palmitate, Beta Carotene)}, Flavoring, Mono And Diglycerides, Sulfiting Agents, BHT, Corn, Water, Contains 2% Or Less Of Each Of The Following: Margarine (Partially Hydrogenated Soybean Oil With BHT, Water, Salt, Lecithin, Butter Flavor {clarified Butter (Sweet Cream, Salt), Lipolyzed Butter Oil, Artificial Flavor, Annatto}, Beta Carotene {corn Oil, Vitamin A Palmitate, Beta Carotene}), Sugar, Salt.

[astroman]

Soilent Brown, Bingo ?

summer is close to an end here, so it's not a perfect match - but since it's so simple:

Fake Booze
3 quarters of quality grapefruit juice, 1 quarter Schweppes Indian Tonic Water.
The Schweppes stuff may vary from 1/3 to 1/5, add ice and lemon according to personal taste - refreshing

cheers, Tom

[wayne]

Today my Mum & Dad are over from Adelaide for the weekend, and i'm making them quesadillas.

what i do is:-

* frijoles refritas - soak black beans overnight (change the water at least once), and pressure cook with bay leaf, herbs, salt & pepper and maybe some stock til done.

then fry some diced onions in a big, old cheap cast iron pan (for the ladies, y'all i'm with ya gary)

pinch of cumin and the drained beans in there too, refrying and scraping the toasty bits off the pan, and adding some of the bean water when it dries.

* make a tomato sauce - saute small onion, lotsa garlic in olive oil, splash of red wine when onions are translucent, add deseeded tomatoes & herbs, simmer a while.

* then you need the masa, or maseca flour. Hard to find sometimes, but worth it.

add hot water to masa, then flatten tennis-ball sized lumps of the dough between 2 bits of plastic with a large saucepan.

dry-fry this flatbread on one side, turn over, place frijoles, tomato salsa, jalapeno chilis, grated cheese (and whatever) and fold it in half, fry both sides till the cheese spills out and eat.

toasted cheese sandwiches, a la my Salvadoran mate, Luis

[nprime]

the thing about this dish is the dressing, the ingredients can be highly variable, but the dressing remains the same.

Asian-Style Tuna Noodle Salad


Prep Time: 20 minutes
Cooking Time: 2-3 minutes
Makes: 4 servings

1/2, 400g pkg. rice noodles
2, 170 gram tins Thrifty chunk light tuna packed in water, drained well
1 small carrot, grated
1/2 seedless cucumber, grated
2 medium tomatoes, finely chopped
4 green onions, finely chopped
2 cloves chopped garlic
1 Tbsp. chopped ginger
3 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar or mild white vinegar
1 Tbsp. sugar
1/4 tsp. crushed chili flakes
1/4 cup chopped cilantro

Method:

Cook rice noodles in boiling water until just tender, about 2-3 minutes. Drain well, gently rinse in cold water, and drain well again. Place in a large bowl and toss with remaining salad ingredients, except for a few of the chopped green onions and cilantro. Arrange in salad bowls, sprinkle with reserved green onions and cilantro, and serve. Salad can be made several hours in advance and kept refrigerated.

I don't use the tuna, and I have substituted Shitake Mushrooms. I also add roasted red pepper, red onion, fresh green beans, tinly sliced cabbage, etc. I have tried various noodles with great success. I think it's because the dressing and cucumber really set the tone for the other ingredients. I often serve it on a bed of Mung Bean Sprouts. Would also be nice served on Romaine lettuce.

Would be the perfect side dish for some grilled prawns.

It's great with beer, and we all know how important that is. Also really nice with Gewurtztraminer if you are a wine person.

Cheers!

R

<font size=-1>[ This Message was edited by: nprime on 2004-09-29 00:11 ]</font>

[DigiSUN]

I must say that Alfonso's creativity is greatly expressed in the kitchen, not just in the studio
I jumped over for an evening at Bobis and ReD_MuZe's. Alfonso (and his wife too) quickly took control of the kitchen and made us a wonderful dinner! I was impressed
Alfonso, Also a big personal thank-you for your care for picking Gluten-Free ingredients!

Also worth mentioning - the "ReD_MuZe Dish" - ReD_MuZe synthesized some really cool dish made of eggplant, passed through high-freq slicer and Pepper-Modulation...

<font size=-1>[ This Message was edited by: DigiSUN on 2004-09-28 14:19 ]</font>

[Immanuel]

I found this one a few days ago. And I have done it nearly daily since.

Check, when the sun is setting. Around 1/4 of an hour earlier you leave home and walk across the fields. The sunset will be right in front of you. Remember to enjoy the very special light the shines on the clouds. Walk untill you find a long line of cherry plums cutting the fields in 2. Pick as many cherry plums as you like. Eat realtime and fill your hands. Take care of the fermenting cherry plums on the ground signaling, that the farmer couldn't care less, that you take all you can. Remember to turn toward the sunset now and then and marvel over the colours of the sky. Walk by the line of cherry plums, so you can both pick some red/dark cherry plums and some yellow/orange cherry plums. When you feel like it, stop picking cherry plums and walk some further to experience the slow morphing from day to night.

[hubird]

I start thinking it was something REAL different stuff what you picked from the ground and eat

[garyb]

i'm thinking the same about you! don't you sleep?

[hubird]

shi-i-it... there I go
ehh...don't know what exactly a cherry plum is, let alone second meanings
Does this excuse me a bit?

<font size=-1>[ This Message was edited by: hubird on 2004-09-28 21:03 ]</font>

[garyb]

sure!

[Counterparts]

(peeks round door...)

Urm, well I was actually a chef for about twelve/thirteen years or so.

Mostly cooking Macrobiotic stuff, I ran the East/West restaurant (now RIP) in London, worked in Kiental, Switzerland for a while too.

Did lots of medicinal cooking, cooking healthy food for babies, private tuition, cooking for parties etc. etc.

Cooking is about balancing four things: time, heat, salt and water. The most important thing is to keep a close eye on whatever you're cooking - pay some care and attention and you'll get good results

I think that what first got me really interested was attacking vegetables with a bloody great big sharp knife at high speeds I taught myself to cut using an oversized Chinese-style cleaver - if you can fine-slice radishes with one of those beasts, then you can manage pretty much anything. Taught myself to cut left-handed too (nice party trick!)

Here's a simple salad, to accompany something else.

Ingredients

Broccolli
Wakame (sea weed)
Balsamic vinegar
Flaked almonds
Spring onions

Prepare the wakame by soaking it in water for about 20 mins or so, then peel the 'leafy part' away from the central thick 'stem' part (discard the thick part). Squeeze off any excess water. Chop quite finely then marianade in some balsamic vinegar.

Cut the broccolli into florets and lightly steam, cool with cold water when cooked enough to stop the cooking process, drain.

Finely slice the spring onions.

Lightly toast the flaked almonds in a lowish oven (keep an eye on them!)

Combine the ingredients together!

Now I'm hungry...

Royston

edit: actually, a lighter vinegar would probably work better, e.g. apple cider vinegar







<font size=-1>[ This Message was edited by: Counterparts on 2004-09-29 11:14 ]</font>

[samplaire]

On 2004-09-28 16:38, Immanuel wrote:
some yellow/orange cherry plums.

Are they plums filled with cherries or cherries filled with plums?

"orange cherry plums" that's interesting though a bit of artificial

[nprime]

edit: actually, a lighter vinegar would probably work better, e.g. apple cider vinegar

how about rice wine vinegar?

R

[hubird]

I'd prefer apple cider vinegar...