United3dArtists Archive

spacekdet · Post by **spacekdet** » 14 Sep 2010, 05:34

Talk about food while you wait for your latest render to finish.

RAYMAN · Post by **RAYMAN** » 14 Sep 2010, 07:37

You´ve opened the box of Pandora..... food is what i think of most of the time......

LeonRegis · Post by **LeonRegis** » 14 Sep 2010, 09:42

Rayman kkkkkk .-.

I eat food...

Steinie · Post by **Steinie** » 14 Sep 2010, 11:18

When I'm waiting on a render to complete I'll reach for my late night ambrosia...

marcel · Post by **marcel** » 14 Sep 2010, 11:37

i do the render of my animation only at night because it is too long. then i sleep at night and it is a good thing to begin a good journey when i see my new animation in the morning. During the day i have 2 pc. no need to wait. one work for me and the other is used for my current work.

Finis · Post by **Finis** » 19 Nov 2010, 02:56

I'm cooking barbecue pork ribs. A customer gave them to me. Frozen and ready to cook so I will be eating them soon.

Right now I'm eating some sugar. Should be hard candy but the sugar is convenient. That's fuel for my heater. When you are poor you are your heater.

I found that brisket roast is cheap enough for an occasional treat if you can get the big one. Usually cooked for a zillion years at low temp but I found that a couple of hours in the pressure cooker and 20 minutes in the oven for browning is fast and pretty good.

Steve · Post by **Steve** » 19 Nov 2010, 03:31

Food...food...According to every joke about universities in the world, I'm not supposed to 'afford' this substance because I'm a different species, I'm a 'Student', your average 'hip' and 'happening' student, I should be surviving on drinking and caffene and liquidised sex and adrenaline and parties

Get out
Seriously
F**k that

spacekdet · Post by **spacekdet** » 19 Nov 2010, 03:48

Caffeine is a perfectly acceptable food group.

froo · Post by **froo** » 19 Nov 2010, 06:12

I am feelin a pizza comin on; homemade;
sundried tomatoes (In olive oil; otherwise they dry when cooked); amarantus (spinach on steroids),
Smoked Mozzarella cheese, maybe some fontina, Smoked canadian bacon, grilled Red onions (salt, pepper,
brown sugar, butter, olive oil)... homemade crust ; no, not that Chef Boyardee crap in a can! Banish thee from
the kingdom!

Maybe some tomato sauce.... mmm

marcel · Post by **marcel** » 19 Nov 2010, 11:49

it seems do 3d animation is not good for health.

spacekdet · Post by **spacekdet** » 30 Nov 2010, 23:00

Waiting for a couple deep-dish turkey pot pies to finish cooking.
Good-bye, leftovers!

Finis · Post by **Finis** » 06 Dec 2010, 03:41

I baked cornbread and I'm eating some now with butter on it.

Cornbread

4 eggs
2 1/2 cups milk
1/2 cup melted shortening
3 cups yellow corn meal
1 1/2 cups flour
2 teaspoons salt
4 tablespoons sugar
5 teaspoons baking powder

I prefer animal fat or shortening with animal fat. Bacon grease is great for this.
I use self rising flour and 1/2, maybe 1, teaspoon baking powder.
You can add an extra egg if you want to.

Preheat oven to 400 degrees F.

Beat eggs, add milk, stir, then add the melted shortening. Mix remaining ingredients together in a separate bowl. Add to egg mixture and stir. Pour into greased number 8 iron skillet. Bake until it shrinks from the sides of the skillet, about 20 to 25 minutes. Add a few minutes baking time and maybe a little milk at high altitude.

LeonRegis · Post by **LeonRegis** » 06 Dec 2010, 14:45

I did Hominy

You need corn hominy

Then leave it soak for five hours.
Then cook on a pot with a lot of water (3x the volume of the hominy itself)
When it gets soft you take away and put on a bowl with milk and sugar.

If you want you can put also powder cinnamon (just as spice)

It should look like:

spacekdet · Post by **spacekdet** » 06 Dec 2010, 17:22

Finis, you forgot the can of creamed corn and chopped green chili peppers!

Bring some of that cornbread over, I've got a huge pot of home made chili.

Cross post to 'Why do I cook for 12 when there's only 4 of us?'

Finis · Post by **Finis** » 07 Nov 2011, 04:12

My sister can't have gluten which is in wheat and many grains and products. I make pies for Thanksgiving and Christmas family gatherings but since the gluten problem was discovered that is more difficult. Recipes for pie crusts with exotic grains usually don't work well.

Most people with gluten problems have Celiac disease. My sister does not have that and her sensitivity to gluten is not so drastic as that. If you know someone with Celiac disease be extremely careful about cleaning everything you use to cook for them including tables, cutting boards, ... anything that might have any flour etc. from previous use.

Here's the best I've found for a 9" gluten free pie crust.

1/2 cup shortening or lard, maybe a little more, be sure it is gluten free
1/2 teaspoon sugar
1/2 teaspoon salt
1-1/2 cups milled flax seed, maybe a little more
some water

Mix the flax, sugar, and salt in a bowl. Mix in the shortening in. Squishing it with your hands is easiest. Then add about 1/2 tablespoon of water and squish some more. Add more water if needed. Keep a butter knife handy to get the bulk of the mixture off of your hands. You should be clean so just put it back in the bowl. Use paper towels to get the shortening off of your hands.

The milled flax seed is coarse. You have to make the crust thicker than a flour crust would be. It is dark brown with light specks. It has a good but strong taste raw but when baked it is mild. It seems slightly more resistant to burning than flour.

Now the tough part. Rolling the crust out between sheets of wax paper won't work. You can't put flower on the paper (gluten), using flax instead doesn't work well, and the crust mixture is very sticky. You have to grease the pie pan with shortening or lard and press the crust mix onto it with your fingers.

The crust will be crumbly compared to a regular one.

You can substitute milled flax seed for flour in most recipes.

v3rd3 · Post by **v3rd3** » 07 Nov 2011, 08:14

wow finis... pie with enuff fibre to clean out the Eerie canal....

an old girlfriends father was gluten and lactose intolerant so we had to be careful making dinner as well.

most of the baking we did used rice or brown rice flour but also potato flour and ground nut flours.

If you would like I will try to find some of the old recipes...

plz lemme know

Finis · Post by **Finis** » 07 Nov 2011, 20:11

Thanks V3rd3. My sister has lots of recipes for gluten free stuff. Don't know if she tried potato flour. Rice flour things seemed good when store bought but she has no luck making them. I'd appreciate a few recipes with those.

The pies seem to have a burning problem with the unusual flours or nuts. I tried all sorts of things and the flax doesn't burn so that's why I use it for crusts.

trueBlue · Post by **trueBlue** » 08 Nov 2011, 00:59

http://glutenfreegirl.com/gluten-free-pie-crust/"
Good luck with the Leaf Lard, ewwwwwwww!

v3rd3 · Post by **v3rd3** » 08 Nov 2011, 03:50

A few quick questions then....

what kind of oven do you use for baking... gas/electric....

where do you put your racks in the oven for baking pies....

what kind of baking dish... glass/aluminum

what size of baking dish do you usually use .... 9" , 10"

quick suggestion for reducing the chance of burning your crust would be to line your baking tin/dish with parchment paper....

depending on the filling you could try to dampen it with a bit of water to steam the crust while baking ...

I will dig around for recipes.... post some soon

Finis · Post by **Finis** » 05 Aug 2012, 02:36

Thanks V3rd3.

v3rd3 wrote: what kind of oven do you use for baking... gas/electric....
-- Gas
where do you put your racks in the oven for baking pies....
-- The middle but I'm baking one now just below that.
what kind of baking dish... glass/aluminum
-- Glass
what size of baking dish do you usually use .... 9" , 10"
-- 10" for Christmas or Thanksgiving. Otherwise usually 9" or what recipe is for.

A customer gave me peaches from their tree so I'm baking a peach pie.

Peach Pie

Crust, top and bottom:
1.5 cups flour
0.5 teaspoons salt
0.5 cups shortening
A little water

Mix the flour, salt, and shortening. Then add water a little at a time until the dough stays in a ball. Divide into two balls. Roll out one and place in greased 9" pie pan. The other is for the top. If you want strips on top the make that ball smaller that the bottom one.

I added some ground flax seed. It gives some flavor and makes a nice speckled look.

Filling:
2.5 cups sliced peaches
1 cup sugar (pretty sweet try less if you prefer)
0.25 teaspoons salt

Stir and pour into pan. Add top crust. Bake 400 F for 15 minutes, 350 F for 45 minutes.

For this pie I added 4 or 5 minutes for high altitude, used about 0.75 cups of sugar instead of 1, and cooked between 325 F and 350 F for the lower temp time since some crust might have burned. I also realized that I used self rising flour with baking powder. Worked so no problem.

froo · Post by **froo** » 05 Aug 2012, 14:49

Yuuuummm! Looks good Finis!

Steinie · Post by **Steinie** » 05 Aug 2012, 21:15

Did I mention my Birthday cake every year is Peach Pie! Yours looks good too Finis!

Finis · Post by **Finis** » 18 Feb 2013, 04:33

Thanks Froo. Steinie, birthday peach pie! Mmmmm.

Baking coffee can bread. I have a recipe from a newspaper from somewhere in Texas in the 1960's I think (original in drawer or such so don't have date).

3 to 3.25 cups flour
1 package dry yeast 0.25 oz
0.5 cup milk
0.5 cup water
0.5 cup oil
0.25 cup sugar
1 teaspoon salt
2 eggs

Stir together 1.5 cups flour and yeast. Heat milk, water, oil, sugar, and salt until warm. It should not be too hot to keep your finger in it. Pour into yeast and flour mixture and stir about 300 strokes. Stir in eggs. Add the rest of the flour and stir about 150 strokes. Put into 2 greased one pound coffee cans. Let rise in a warm place (80 to 85 F). Bake in preheated oven at 375 F for 30 to 35 minutes or until done. Cool in cans for 15 minutes. Tasty with butter.

spacekdet · Post by **spacekdet** » 18 Feb 2013, 17:46

There's not nearly enough coffee in that recipe as I thought there would be.

My go-to birthday cake is pineapple-upside-down cake.
Anything that starts with melting at least a half stick of butter in a pan is all right with me. Good thing it's only once a year.

Finis · Post by **Finis** » 03 Sep 2013, 00:57

Jumex Guava Nectar. Drink only if you want to be addicted.

Finis · Post by **Finis** » 27 Oct 2013, 02:14

I got apples from a customer's tree and made a pie. I also got a pomegranate from a customer's plant. Mmm.

spacekdet · Post by **spacekdet** » 27 Oct 2013, 03:04

mmm ...pie
This has been a banner year for my apple trees. Made up for the no-harvest /frost kill from the previous year.
Bugs and critters get most of them anyway. Gotta spray them if you don't want to share.

On tonight's menu: grilled cheese sandwiches and tomato soup. Whoopee.

jamesmc · Post by **jamesmc** » 27 Oct 2013, 12:07

Sausage gray and freshly baked biscuits with some hot java.

spacekdet · Post by **spacekdet** » 27 Oct 2013, 15:17

I hope you meant 'gravy', because 'gray sausages' doesn't sound like it would end well.

Drinking the finest recycled Nukerowave coffee here.
That's when you reheat what was left in the carafe from yesterday.
Yes, it's as good as it sounds.
Reduce, Reuse, recycle, forever and ever, amen.

Finis · Post by **Finis** » 14 Jan 2014, 14:43

Apple Cranberry Streusel Custard Pie

http://www.eaglebrand.com/recipe-detail ... rdpie-4216

spacekdet · Post by **spacekdet** » 14 Jan 2014, 16:07

That's a pretty small slice taken out of there, you sure you don't want more?

jamesmc · Post by **jamesmc** » 14 Jan 2014, 17:52

spacekdet wrote:I hope you meant 'gravy', because 'gray sausages' doesn't sound like it would end well.

Drinking the finest recycled Nukerowave coffee here.
That's when you reheat what was left in the carafe from yesterday.
Yes, it's as good as it sounds.
Reduce, Reuse, recycle, forever and ever, amen.

I like my sausages "gray" and heaving with organisms!

Gives them that 'alive' taste.

Finis · Post by **Finis** » 11 Oct 2015, 03:29

I got vine ripened tomatoes from a customer's plants and made this spaghetti sauce. Recipes called for blanching the tomatoes and removing the skins but I left the skins on. I cut damaged spots and ends and cut them in quarters to check for internal problems. Then I put them in the blender. I browned most of a garlic bulb, chopped, in a deep skillet and cooked two pounds of pork sausage in it. Then I added the blended tomatoes, some tomato paste, Italian Seasoning flakes, and a chopped onion and let that simmer. I put 2/3 of it on two pounds of egg noodles and froze the rest.

Finis · Post by **Finis** » 13 Oct 2015, 02:30

Apple pie made from apples from customer's trees. Prepared enough apple slices to fill the pie pan. Added about quarter cup of brown sugar, some cinnamon, spread bits of butter in it, and put the top crust on. Cook about 400F for 10 or 15 minutes then at 350F until the top crust is golden and solid when tapped with a spoon. Plenty more apples. I'll prep them for pies and freeze.

Finis · Post by **Finis** » 27 Dec 2015, 03:26

Get pickled Serrano peppers. Slice two or three 2.5 inch long ones and put them in 40 or 50 ounces of tomato soup. Put a tablespoon or two of the juice from the can in there too. They're a bit hotter than Jalapenos so don't put to much. This isn't to make the soup hot it is to get an interesting flavor.

Who has an interesting but not too fancy recipe for chile rellenos?

trueBlue · Post by **trueBlue** » 27 Dec 2015, 04:57

Ingredients
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2 Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3 Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Finis · Post by **Finis** » 02 Mar 2016, 00:33

trueBlue: Made that. Ate that. Good! I used pablano peppers.

Finis · Post by **Finis** » 05 Apr 2017, 02:19

Fierce cooking. Listened to ACDC War Machine (link). Read instructions on cake mix. What's in my mind? "dooo daaah dooo daaah, shiny metal pan, shiny metal pan".

spacekdet · Post by **spacekdet** » 05 Apr 2017, 03:40

Step 1: retrieve box from trash can
Step 2: read instructions

Finis · Post by **Finis** » 25 Jan 2018, 01:27

Guy gave me venison chorizo. Cooked. Tasting. Mmmmm, making burritos.

Finis · Post by **Finis** » 28 Jun 2018, 22:53

15.25 oz can black beans, 10 oz can Rotel diced tomatoes with habaneros, two sliced Bar-S sausages.

bitkar · Post by **bitkar** » 29 Jun 2018, 07:25

i think we have that in one single can :D (something similar)

Finis · Post by **Finis** » 21 Nov 2018, 03:25

I have not had chipotle peppers. I will now live blog tasting them.

They are in abodo sauce. Don't know if I've had that. Tasting sauce, pretty hot like the hot enchilada sauce at local restaurants. Sauce has an odd flavor. Don't know how to describe it. Not bad but not pleasant either. Smells good. Biting a pepper, same odd flavor, not much meat, lots of seeds. About as hot as a medium or hot jalapeno. The sauce and the pepper tastes the same. Slicing one. Putting in a tortilla with a sausage and some sauce. Microwave a little. That changed the flavor. Tasty compliment to the sausage.

trueBlue · Post by **trueBlue** » 21 Nov 2018, 15:16

chipotle pepper = smoked jalapeno pepper

One of my favorite go to, a little dab goes a long way to many recipes.

One can of chipotle peppers in adobe sauce.
Grind, smash, blend into paste.
Top off with cooking oil and store in refrigerator.

Finis · Post by **Finis** » 13 Feb 2019, 20:52

"chipotle pepper = smoked jalapeno pepper" I did not know that trueBlue.

Pumpkin pie made from a pumpkin. 1 2/3 cups evaporated milk. 2 eggs. 2 cups pumpkin. 1/2 to 3/4 cups sugar. Spices as you prefer. Cook 425F for 15 minutes then 350F for 45 minutes or until a knife in the middle is clean. Prepare the pumpkin: use a cooking pumpkin of about 7 inches diameter. Cut into a few large slices. Clean off the seeds. Steam until the pumpkin can be scraped from the skin. This makes 2 cups or more. You can freeze this.

Finis · Post by **Finis** » 20 Feb 2019, 04:39

Venison stew.

Tasty! A customer gave me the meat. I mostly used this recipe. Doubled it for about three pounds of meat. No wine. Didn't have rosemary or onion powder.

jamesmc · Post by **jamesmc** » 20 Feb 2019, 15:19

Finis wrote: 20 Feb 2019, 04:39 Venison stew.

Tasty! A customer gave me the meat. I mostly used this recipe. Doubled it for about three pounds of meat. No wine. Didn't have rosemary or onion powder.

Some nice sourdough biscuits and honey would go well with that.

spacekdet · Post by **spacekdet** » 20 Feb 2019, 15:56

Be careful, deer.

jamesmc · Post by **jamesmc** » 20 Feb 2019, 22:02

spacekdet wrote: 20 Feb 2019, 15:56 Be careful, deer.

!_!

Finis · Post by **Finis** » 24 Mar 2020, 02:14

The crazy people took all of the spaghetti sauce and most of the meat at the stores.* I have tomato paste and egg noodles. Improvising, I got some pork sausage instead of ground beef and a packet of marinara spices for the paste. Now to find out how much paste equals an amount of crushed tomatoes.

*This is at the time of the covid virus thing. Dumb people, drama queens, etc. bought large amounts of stuff to hoard.

Finis · Post by **Finis** » 22 Jan 2021, 02:19

Pecan pie. Recipe here

bitkar · Post by **bitkar** » 22 Jan 2021, 22:34

nicccceeee,.. can i be your husband for a while? :D

RAYMAN · Post by **RAYMAN** » 22 Jan 2021, 22:58

Husband? We dont have to overexagerate things!

A simple party at Finis house is enough! We bring the
liquids...!

spacekdet · Post by **spacekdet** » 23 Jan 2021, 01:25

Enquiring minds want to know:
"Pee-Kan"
-or-
"Puh-con"
?

spacekdet · Post by **spacekdet** » 23 Jan 2021, 15:28

bitkar · Post by **bitkar** » 24 Jan 2021, 13:59

spacekdet wrote: 23 Jan 2021, 01:25 Enquiring minds want to know:
"Pee-Kan"
-or-
"Puh-con"
?

Finis · Post by **Finis** » 24 Jan 2021, 19:37

Texas pronunciation pi-kahn. Pi as in pick.

Bitkar: I'll trade you a pie for a hot Czech babe. Rayman: Paaarteee!

bitkar · Post by **bitkar** » 25 Jan 2021, 16:35

Finis wrote: 24 Jan 2021, 19:37 Bitkar: I'll trade you a pie for a hot Czech babe.

You will have to come and get some yourself :) I can only provide some czech beer.

RAYMAN · Post by **RAYMAN** » 25 Jan 2021, 23:46

Im a lot nearer...only 100 miles!

Budweis is connected to our waterpipes!

bitkar · Post by **bitkar** » 26 Jan 2021, 16:41

you can drop by for a beer after covid ends (hopefully it will some day)

RAYMAN · Post by **RAYMAN** » 27 Jan 2021, 20:06

would love to! Greetings!

Finis · Post by **Finis** » 29 Jan 2021, 04:05

I bake a pie. Bitkar and Rayman party like it's 1999. Me and 2 hot czech babes ... what happens if I make tamales?

spacekdet · Post by **spacekdet** » 29 Jan 2021, 17:01

Flatulence?

RAYMAN · Post by **RAYMAN** » 29 Jan 2021, 17:03

the answer my friend..is blowing in the wind..

Finis · Post by **Finis** » 17 Oct 2021, 23:59

Nachos

Finis · Post by **Finis** » 29 Dec 2021, 19:31

Make pumpkin pie from a pumpkin. Use your own recipe to make filling from this.

spacekdet · Post by **spacekdet** » 30 Dec 2021, 17:54

Made these because it was one of Mom's go-to Christmas baked goodies.
The recipe is for an 8X8 inch pan but I highly recommend just doubling the amounts called for in the recipe and use a 9 X 11 inch pan.
I used pitted dates (saves a lot of work).
Pro tip: once they have softened up from boiling (keep stirring to avoid scorching) use a potato masher to break the dates up. You're aiming for a smooth-ish consistency.
Use a large bowl to mix the 'dough', especially if you double the recipe. I used a stiff whisk to break up the butter before mixing thouroughly with my hands.
I bought a 40 ounce bag of pitted dates @ Costco and used about half a bag for the double batch.
Let it cool and have the first piece(s) while it is still warm. Store in fridge, a sprinkle of water and 20 seconds in microwave will restore your next piece(s) to full glory.
If you try it let me know what you think!
Apologies for using Freedom Units of measurement, adjust accordingly to your metric locale.

Result (double batch) above, recipe (single batch) below:

Finis · Post by **Finis** » 01 Jan 2022, 02:47

@Spacekdet Hand written recipes are best. I might try these date bars.

Finis · Post by **Finis** » 08 Jan 2022, 01:35

Enchiladas. I have not made enchiladas before. Mmmm.

https://laspalmassauces.com/recipe/mmmchiladas I used about 3/4 the meat and cheese in the recipe. I added 3 pickled jalapeno slices in each one. Next time I'll use bacon grease to cook the tortillas.

I wanted to get a big brisket roast and pressure cook it. They used to be cheap. $$ now so the large brisket would be too much to spend at once and not a bargain. A smaller choice Angus pot roast was only a little more per pound so I got that. Mmmm. An expensive treat but good. Used the broth from it to cook rice.

Finis · Post by **Finis** » 12 Jan 2023, 01:35

Sign of the economic times: Cheap brand, empty shelf. Regular brand hardly touched. It's cheap or nothing.

Food safari. One dozen Walmart eggs is now now $5.44. More than a pound of ground beef. I can no longer say, "eggs are the poor man's meat". Got some things there then went to the "party member's store",(Lowes, carpet!) looking for eggs and cheap raisin bran. They had brown eggs for half WM's white egg price? What's so special about WM eggs? I went to Mormon land (Albertson's) and they had cheap raisin bran.

I used the last of my bacon grease. Bacon is only for oligarchs now so shortening.

Pumpkin pie.

Finis · Post by **Finis** » 17 Aug 2023, 04:18

spacekdet · Post by **spacekdet** » 20 Aug 2023, 19:15

Good with a healthy dose of 101 proof peppermint schnapps.
Make you sleep like a baby...a drunk baby.

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