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Go Back   Armchair General and HistoryNet >> The Best Forums in History > Forum Resources > The Barracks > Mess Hall

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Mess Hall By popular demand - this area of the Barracks is set aside for all your culinary-related discussions.

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  #16  
Old 26 Sep 17, 12:30
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English . . . . boil . . . . Is there any other way to cook over there?

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  #17  
Old 26 Sep 17, 20:56
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Quote:
Originally Posted by slick_miester View Post
English . . . . boil . . . . Is there any other way to cook over there?

Rimshot
That used to be true in my experience. The awesome comedian Victoria Wood, once said her mum started to boil her brussel sprouts in November to make sure they were ready for Christmas .

My grandma was the same. Meat, yorkshires, roasties were all awesome, veg much less so. I suspect this was due to WW2, where a lack of meat meant more care was taken with it than relatively plentiful veg.

Obviously this was over half a century ago. Not been here since?
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  #18  
Old 27 Sep 17, 09:59
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Quote:
Originally Posted by Nick the Noodle View Post
..The awesome comedian Victoria Wood, once said her mum started to boil her brussel sprouts in November to make sure they were ready for Christmas
Haha I had a bad experience with brussels a couple of years ago and have been too scared to mess with them since...
I bought a small plastic bagfull from the local grocers and boiled them for about 5 minutes but they came out almost as rock-hard as when they went in, but I ate them anyway, and an hour later I felt like I was dying and puked most of them up, don't you just hate it when that happens..(sniffle)..
Whether I hadn't cooked them for long enough, or whether they were laced with poisonous pesticide or something I dunno.
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  #19  
Old 28 Sep 17, 15:12
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Cool

Boil? Not this boy. Roasted veggies are the way to go. Especially cole crops and root vegetables. Also, grilling is another option. Either way - oil the veggies first, a little salt and pepper and seasoning of your choice then pop them onto a hot grill/oven for as long as you like. (I like to get mine a bit crusted) Both roasting and grilling concentrate the sugars and the flavors of the various vegetables.
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  #20  
Old 28 Sep 17, 16:55
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Quote:
Originally Posted by MarkV View Post
No they were nature's way of allowing humans who were careless enough whilst evolving to mislay the gene that produces Vit C, to survive. We had it once way back down the evolutionary trail but must have dropped it crossing over into apes.
My comment was meant to be taken as a joke, but let's look further into this.

There are people such as the Inuits and certain African tribes that eat a 100% meat diet.

Eat meat. Drink water.

https://zerocarbzen.com/vitamin-c/

Quote:
There are actually some vegetable that are poisonous unless you do boil them first. Red kidney beans for example - indeed most tinned beans have been gently boiled before being canned
Beans are not are vegetables, they're botanically fruits.

Corn is also fruit, as are all grains.

It is mostly root vegetables that require cooking. But most of those are nutritionally consumed for starch.
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  #21  
Old 29 Sep 17, 16:31
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Hey guys can I just slip another important question in?-
Whenever I treat myself to a raw steak, I cut it up into chunks and fry them, but no matter how short or how long I leave them sizzling, they always come out like tasteless hard rubber.
Yet I remember when my late mother used to cook steaks for our dinner they came out beautifully soft and tender with a "melt-in-your-mouth" consistency, so what am I doing wrong?
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  #22  
Old 29 Sep 17, 17:12
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Quote:
Originally Posted by Poor Old Spike View Post
Hey guys can I just slip another important question in?-
Whenever I treat myself to a raw steak, I cut it up into chunks and fry them, but no matter how short or how long I leave them sizzling, they always come out like tasteless hard rubber.
Yet I remember when my late mother used to cook steaks for our dinner they came out beautifully soft and tender with a "melt-in-your-mouth" consistency, so what am I doing wrong?
First of all is the cut of the meat, pan frying London Broil is a no-no.

What I do is grease the skillet with butter, spice the meat with salt and pepper then toss it into a hot skillet to sear (Brown) the meat on each side to seal in the juices.

When done to your liking (rare, medium, or well done) set aside to rest for a few minutes.

Here's a more precise description.

http://www.instructables.com/id/How-...Perfect-Steak/
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  #23  
Old 29 Sep 17, 19:53
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If you have tough meats, a good long simmer will make them come out quite tender. Easiest is a slow-cooker recipe (but it can easily be done in a pan, etc). The time simmering in the broth/gravy/sauce can make the toughest meats just fall apart!
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  #24  
Old 30 Sep 17, 06:31
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Quote:
Originally Posted by Mantis View Post
If you have tough meats, a good long simmer will make them come out quite tender. Easiest is a slow-cooker recipe (but it can easily be done in a pan, etc). The time simmering in the broth/gravy/sauce can make the toughest meats just fall apart!
Problem with slow cookers is that they can also kill any flavour
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  #25  
Old 30 Sep 17, 11:10
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I've been told that the best way for vegetables is to buy frozen and cook them in a microwave.
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  #26  
Old 30 Sep 17, 11:32
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Quote:
Originally Posted by Salinator View Post
My comment was meant to be taken as a joke, but let's look further into this.

There are people such as the Inuits and certain African tribes that eat a 100% meat diet.

.
Only works if you eat lots of raw meat and fish and bits of the animals must humans are unable to digest The Inuit can tolerate quantities of Vit B from raw liver that would kill you or I


Eat meat. Drink water. Get worms Die of survey

Quote:
Beans are not are vegetables, they're botanically fruits.

corn is also fruit, as are all grains.
But in culinary terms they are vegetables and many beans do need some cooking as they contain toxin called 'phytohaemagglutinin a poison destroyed by heat
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  #27  
Old 30 Sep 17, 11:39
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Quote:
Originally Posted by McMax View Post
I've been told that the best way for vegetables is to buy frozen and cook them in a microwave.
You guys ought to try California Cuisine.

http://allrecipes.com/recipes/1754/u...fornia/?page=2

It focuses on fresh local grown veggies, not frozen.
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Old 05 Oct 17, 11:23
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Microwaves: Most new consumer sized microwaves have auto settings for things like
  • fresh vegetables
  • frozen vegetables
  • baked potatoes

An internal thermostat estimates doneness, usually still firm. You will have to experiment to find a setting you like. Easy when you are single, no witnesses.

Roasting: Better if you have the time because of the opportunity for carmelization previously mentioned plus it's easy to add things like cheese during the last 5 - 10 minutes.
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Old 09 Oct 17, 02:42
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Quote:
Originally Posted by Pruitt View Post
A good vegetable soup or stew should keep all the vitamins in the broth.

Pruitt
In general, true, but Vitamin C is broken down by heat. Limes have a reasonable mount of Vit. C, but when they were boiled them down to make inspissated lime juice for the RN much of the Vitamin C content was lost.

For Poor Old Spike

Microwaving is pretty much the same as steaming. One serving of fresh veg plus around 20 ml water plus a few minutes of microwaving in a covered dish or bowl = cooked veg with most of the nutrients intact. Then you can add additional flavor to the veg, like squeezing a lemon wedge (Vitamin C!) over some cooked broccoli or adding some grated parmesan or both.
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Old 09 Oct 17, 05:42
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Quote:
Originally Posted by NoPref View Post
In general, true, but Vitamin C is broken down by heat. Limes have a reasonable mount of Vit. C, but when they were boiled them down to make inspissated lime juice for the RN much of the Vitamin C content was lost.
.
But not all. People have an exaggerated idea of just how much Vit C the human body needs - its not a lot but some is essential. Most people who take vit C tablets are in fact ODing on vit C but fortunately the body is remarkably tolerant of unnecessary doses of vit C and taking too much may give you the runs but not much more. - this is not the case with some other vitamins and it is possible to poison oneself especially in the case of non water soluble ones like A and D which can build up in the body fat. Vit A can be particularly deadly which is why eating too much liver over a period is not a good idea. An early team of Australian Antarctic explorers ate the livers of slaughtered sledge dogs and many of them died. In the Arctic polar bear liver is rich in Vit C but it is also rich in Vit A. The Inuit have an unusually high tolerance of vit A but for most humans polar bear liver is poisonous.. The rule with all vitamins is some is essential but too much is a baad idea

The big thing about vegetables is that they provide fibre and evolution has "designed" the human digestive system to need fibre. Boil your veggies to a pulp and you loose most of the fibre.
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