"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-16-2010, 02:14 AM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Thank you everyone for the great suggestions. Keep 'em coming.

Is there a way for me to link to this in my user CP, so I can find later?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-16-2010, 08:43 PM   #12
Assistant Cook
 
Join Date: Nov 2010
Posts: 7
Holiday Ham Dip

1 can of deviled Ham (or 3.5 oz Ham leftovers pureed in Quisinart)
1/2 Cup canned Pineapple
2T Gulden's Spicy Brown Mustard
1 teasp. ground clove
8 oz Quark or Cream Cheese

Nice as a cracker spread or for Ruffled Potato Chips.

Can you share how you make Quark?
__________________

__________________
freshlyfrugal is offline   Reply With Quote
Old 11-17-2010, 11:12 AM   #13
Sous Chef
 
Sprout's Avatar
 
Join Date: Sep 2010
Location: Usa, Michigan
Posts: 558
Fresh or dried dill and chopped (firm) tomato or cucumber

Sundried tomato and basil or oregano

rosemary

your favorite salsa (homemade or jarred)

mince some leftover cooked chicken and add a few drops of liquid smoke flavoring (or smoke the chicken), add with minced sauteed mushrooms and onion, and finely chopped walnuts. You could substitute bacon for the smoke-flavored chicken, but it gets a bit salty. great on crackers, bagels, in omelets, or to stuff mushroom caps.
__________________
Always try to bring a spare set of clothing when you dream about going to work or school. That way, if you encounter someone having that dream where they show up in their underwear, you'll be their hero.
Sprout is offline   Reply With Quote
Old 11-17-2010, 11:44 AM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Lightbulb

Quote:
Originally Posted by Sprout View Post

...

You could substitute bacon for the smoke-flavored chicken, but it gets a bit salty.

...
That makes it perfect with quark, because it doesn't have an salt. Many of the savoury flavours need salt added to taste right.

I guess that also makes quark a good idea for someone on a low sodium diet.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-17-2010, 03:18 PM   #15
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
all right, I'll bite. what's quark?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 11-17-2010, 04:11 PM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by mudbug View Post
all right, I'll bite. what's quark?
Quark is a fresh cheese made from soured milk. It's a great substitute for cream cheese as a spread. Germans make cheese cake with it.

I was googling for quark when I found this site.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-21-2010, 04:39 AM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by freshlyfrugal View Post

...

Can you share how you make Quark?
I'm sorry it took so long to get back to you on this.

I take a litre of milk and add two tablespoons of sour cream or cultured buttermilk, or sour milk from previous batch. I let it sit at room temperature for a day or three - the culture grows quicker in summer. When it is thick it is sour milk. I cover the sour milk, could be a dish towel or a plate, and then put it in the oven at around 100-150 degrees F. It usually takes about two to three hours for the curd to separate from the whey. The curd floats on top of the greenish whey. Then I line a colander with a clean piece of fabric and filter the whey out. I let it sit and drip in the fridge for 12 to 24 hours. The curds are the quark. Be sure the colander is non-reactive. A rusty old sieve has been known give you grey quark. I usually get about 300 grams of quark from a litre of milk.

If the quark is too dry, add some milk or cream.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-21-2010, 07:23 AM   #18
Assistant Cook
 
retiredguy's Avatar
 
Join Date: Sep 2010
Posts: 47
I nuke a bar of Philadelphiacream cheese for about 40 seconds to soften it up. Before serving it's topped off with 1/4 inch of horseradish before serving with crackers.
__________________

__________________
'a good cook cleans as they cook'...overheard Mom explaining to my sisters.
retiredguy is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.