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E-Dub View Drop Down
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Joined: February 24 2006
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Points: 7910 		Direct Link To This Post Posted: March 05 2007 at 04:13
Originally posted by jplanet jplanet wrote:


Originally posted by E-Dub E-Dub wrote:

Simply a thread for those of us who like to cook. What's on the menu for tonight?

Here at the E residence it's roasted chicken stuffed with onions, garlic, lemon, salt and pepper. I tied the wings and legs together, draped strips of bacon (you can't go wrong with bacon) over the breasts, and drizzled with olive oil, salt, pepper, and some thyme. Roasting along with it is yukon gold potatoes, rosemary, salt, pepper, and olive oil. And I just put in some herbed mushrooms. Considering roasting some broccoli, too.

I'd really like to know who is cooking and what they are cooking?

E
That's the second recipe you've posted (at least that I've read) that sounded amazing!I am VERY much into cooking, and I like a lot of the same kind of American comfort foods that you mention. My specialty is meatballs and tomato sauce, which is an ages-old recipe handed down for generations in my family (my ancestors are form Italy and Sicily). But the recipes I keep going back to are things like homemade noodles and beef stew, braised pot roast or loin of pork with caramelized carrots and yes, Yukon gold potatoes!Tonight I had leftovers, but it was my own chicken parmigiana made with my sauce, chicken breast dipped in egg and breaded with parmigiana cheese and breadcrumbs, sizzled in some oil, topped with shredded mozzarella, bake in the oven for a bit and served with rigatoni.


Man alive, the chicken parmigiana sounds good. Mine is just something I made up, but probably pales by comparison. Love to get the recipe someday when you have time.

E
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Points: 7910 		Direct Link To This Post Posted: March 05 2007 at 04:16
Originally posted by king of Siam king of Siam wrote:


Biscuits are fun to make.Thousands of variations.Tongueand as E said stay away from the prepared stuffDead


KoS, I think the next time I make B&G, I'm making biscuits from scratch. Got a good recipe?

E
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Points: 16310 		Direct Link To This Post Posted: March 05 2007 at 04:19
Sorry, but not off the top of my head.
but shouldn't take too long to do a thorough Google search.
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Points: 7910 		Direct Link To This Post Posted: March 05 2007 at 04:36
Or foodtv.com. That site has everything.

E
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Points: 31169 		Direct Link To This Post Posted: March 05 2007 at 13:11
One of my favorite things to make is out of a cookbook we have from Mario Batali - veal ossobuco (often times we use lamb), shanks which are braised for hours in the oven and served over a creamy risotto.
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Points: 24429 		Direct Link To This Post Posted: March 05 2007 at 13:26
Originally posted by NaturalScience NaturalScience wrote:

One of my favorite things to make is out of a cookbook we have from Mario Batali - veal ossobuco (often times we use lamb), shanks which are braised for hours in the oven and served over a creamy risotto.


Well done, Pat!Clap Ossobuco, a Milanese speciality, is originally made with veal shank, and served with saffron risotto made with the marrow contained in the bone. The shanks of other animals, such as lamb or turkey, doesn't usually hold the same kind of rich, creamy marrow you can find in veal or beef shanks.

These days I'm looking forward to finding authentic Roman artichokes (big and rounded as a fist, the best quality available), which I'll braise in extra-virgin olive oil (the only oil I use), white wine and garlic, with a sprinkling of dried mint leaves. In Rome we generally use a variety of mint that grows wild in the fields, but ordinary mint is perfectly OK (much better than parsley - try it and see the difference!). Those artichokes cook to melt-in-your-mouth tenderness, and are wonderful eaten either hot or at room temperature. They're also quite expensive, but worth every eurocent!Heart
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Points: 31169 		Direct Link To This Post Posted: March 05 2007 at 15:31
^^^
My wife would absolutely love that artichoke recipe.  Too bad I didn't know you when she and I were in Rome!  Tongue

The ossobuco is probably the most "authentic" of the Italian food we make; I also like making Italian seafood/pasta dishes like "frutti di mari" or some such.  If only we could walk to an authentic gelateria after such a meal.  Cry

However, it's almost March 17, which means corned beef, carrots, potatoes, and Guinness for this Irish-American!  Clap
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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 19:56
well my diary food is simple and easy  :rice.,lentils and fried platane ,or black beans,rice and platane, or pasta with ketchup and tuna with platane,or fried potatos with fried platane sometimes chicken with potato pure and platane or bread with cheese and drink milk with gofio or milk with bran or chocolate...
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Points: 1991 		Direct Link To This Post Posted: March 05 2007 at 20:06
Also: plantain sandwich, plantain salad, plantain burger, plantain with potatoes, plantain pizza, plantain soup, macarroni n' plantains,  plantain cake, plantain ice cream and pasta with plantain sauceLOL
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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 20:09
Originally posted by Chus Chus wrote:

Also: plantain sandwich, plantain salad, plantain burger, plantain with potatoes, plantain pizza, plantain soup, macarroni n' plantains,  plantain cake, plantain ice cream and pasta with plantain sauceLOL
  plantain? plantain is platano.

Edited by markosherrera - March 06 2007 at 18:12
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Points: 6308 		Direct Link To This Post Posted: March 05 2007 at 20:13

I love to cook as well, following my bloodgroup.
I try to use only biological products.
The cuisine i make is of mediteranean inspiration with a lof of garlic, onion, olive oil, fishes, to name of few.
I use parsley at every meal and i eat a lot of broccoli as well.

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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 20:13
and platane with cheese and toston or green platane with mayonnaise and ketchup or platane with cheez wiz etc all with platane ..I dont know if say platane or banane ..this is high cuisine.
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Points: 12288 		Direct Link To This Post Posted: March 05 2007 at 20:13
What is platane? That fruit known in Portuguese & Spanish as plátano? Embarrassed

Edited by Atkingani - March 05 2007 at 20:14
Guigo

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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 20:15
Platane is a big banana for eat only cooked ,may be fried,or in the oven or cooked with boiling water etc.
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Points: 1991 		Direct Link To This Post Posted: March 05 2007 at 20:21
Originally posted by markosherrera markosherrera wrote:

and platane with cheese and toston or green platane with mayonnaise and ketchup or platane with cheez wiz etc all with platane ..I dont know if say platane or banane ..this is high cuisine.
 
 Or "patacones vergatarios"
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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 20:31
PATACONNE VERGATARIE(high cuisine)
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Points: 1991 		Direct Link To This Post Posted: March 05 2007 at 20:35
Originally posted by markosherrera markosherrera wrote:

PATACONNE VERGATARIE(high cuisine)
 
LOL Precisely
Jesus Gabriel
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Points: 3252 		Direct Link To This Post Posted: March 05 2007 at 20:40
Originally posted by Chus Chus wrote:

Originally posted by markosherrera markosherrera wrote:

PATACONNE VERGATARIE(high cuisine)
 
LOL Precisely
Now I will eat Arepe with fromage and diablite
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Points: 1991 		Direct Link To This Post Posted: March 05 2007 at 21:16
Originally posted by markosherrera markosherrera wrote:

Originally posted by Chus Chus wrote:

Originally posted by markosherrera markosherrera wrote:

PATACONNE VERGATARIE(high cuisine)
 
LOL Precisely
Now I will eat Arepe with fromage and diablite
 
 Uh, I believe "Diablitos" is the brandWink, in which case should be "Devils Underwood: the best way to eat ham"
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Points: 1091 		Direct Link To This Post Posted: March 05 2007 at 23:18
Originally posted by E-Dub E-Dub wrote:

Originally posted by darksinger darksinger wrote:

some cold shrimp and salmon


DS, where have you been? Seems like a long time since I've seen you around.

Can't go wrong with shrimp and salmon. Especially shrimp. I could eat my body weight in those little guys.

E
 
i creep about whither and hither
 
usualy whither
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