Forum Home Forum Home > Topics not related to music > General discussions
  New Posts New Posts RSS Feed - Prog Chefs Unite!!!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedProg Chefs Unite!!!

 Post Reply Post Reply Page  <1 138139140141142 156>
Author
Message Reverse Sort Order
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244
Direct Link To This Post Posted: August 01 2007 at 07:51
Try a blackberry cake some time - simple and delicious. We had one last sunday.
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
Direct Link To This Post Posted: August 01 2007 at 05:04
^ yes, still about half on the vine that are unpickable (it was a small pie )... I'm thinking blackberry/peach could be quite nice next time



Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
Direct Link To This Post Posted: August 01 2007 at 05:00
^ Yum! Smile I *love* blackberry & apple pie too - but it will be a month or two before either are pickable here.
What?
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
Direct Link To This Post Posted: August 01 2007 at 01:50
picked the blackberries in my backyard and made pie... it was just fantastic; two-thirds cup sugar to two cups fresh blackberries, a squeeze of lemon and a pinch of salt. Mash a bit but leave some berries intact, let marinate, dump in pie shell (I used frozen pie shell dough, they're quite good actually) and place second shell on top. Put in 400 degree oven till crust is light golden brown. Remove and sprinkle top with sugar, let cool ten minutes.




Edited by Atavachron - August 01 2007 at 01:53
Back to Top
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244
Direct Link To This Post Posted: July 30 2007 at 15:55
Mine too. Thanks Eric, I'll save a copy of the recipe and try it some time soon. Will have to check on the filé.
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
Padraic View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
Direct Link To This Post Posted: July 30 2007 at 09:51
Originally posted by E-Dub E-Dub wrote:

Sure, Angelo. I quickly browned a whole cut up chicken and set it aside. I then made a rue with about a half a cup of vegetable oil and a half a cup of all purpose flour and wisked them together. As Emeril says, this is an important step because you want the rue to get pretty brown (like peanut butter). Once I got it to where I wanted it I added diced onion, celery, and green pepper (I also added some red bell pepper) and cooked that for about 5 minutes. I then added about 4 minced garlic, 6 cups of chicken stock, a little thyme, cayenne pepper, salt and pepper, and some bay leaf. I put in a little creole seasoning, too. I then put the chicken back in, cut up some polish kelbasa (I didn't have any andouille sausage, which is what I REALLY wanted) and simmered if for about 3 hours. I served it over steamed basmati rice and made some cheddar cheese cornbread to go along with it.

I hope that's everything. Let me know if you have questions.

E


This is really making my mouth water.  I'll need to try this sometime.
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 22:17
One other thing, Angelo. I added Filé once I put it over my rice. I'm not sure how common it is over there, but it's pretty common in cajun cooking. It's actually ground up leaves from the Sasafrass Tree.

E
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 22:14
Sure, Angelo. I quickly browned a whole cut up chicken and set it aside. I then made a rue with about a half a cup of vegetable oil and a half a cup of all purpose flour and wisked them together. As Emeril says, this is an important step because you want the rue to get pretty brown (like peanut butter). Once I got it to where I wanted it I added diced onion, celery, and green pepper (I also added some red bell pepper) and cooked that for about 5 minutes. I then added about 4 minced garlic, 6 cups of chicken stock, a little thyme, cayenne pepper, salt and pepper, and some bay leaf. I put in a little creole seasoning, too. I then put the chicken back in, cut up some polish kelbasa (I didn't have any andouille sausage, which is what I REALLY wanted) and simmered if for about 3 hours. I served it over steamed basmati rice and made some cheddar cheese cornbread to go along with it.

I hope that's everything. Let me know if you have questions.

E
Back to Top
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244
Direct Link To This Post Posted: July 29 2007 at 14:57
Scrambled eggs? The past 2 years I only do them the 'Gordon Ramsey' way:

Put the eggs in a pan with some butter, and keep stirring. Take off the heat regularly to avoid the eggs getting too hot. After 4-5 minutes, when the eggs are still 'creamy', add some creme fraîche, salt and pepper and spoon in the rest of the butter. Here, contrary to the original recipe, I often put the heat back on for up to 30 seconds to make the mixture a bit more firm.
Serve on fresh toast with some chives on top.

For amounts: use 25 grams of ice cold butter in small chunks and one table spoon of creme fraîche for 6 eggs.


On a different note, today I cooked a great and simple dish - couscous with 7 vegetables, served with lamb chops rubbed in mint and black pepper. Deglazed the pan I used for the lamb with a bit of water and added some fresh mint leaves to make a simple sauce to accompany it.
Ready in 30 minutes and  absolutely fabulous.

@E: should I start signing these 'The king of Chicken Curry'? Wink And could you provide a recipe for that gumbo, I haven't found a decent one yet.


Edited by Angelo - July 29 2007 at 14:59
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 14:50
Chicken and Sausage Filé gumbo is a simmerin' on the stove and will go for the next few hours. Funny thing about food and how it can conjur up memories, though. I constantly keep thinking about my dad because the last time I made this dish was for him and my mom about a year before he passed away. The man loved his gumbo and keep thinking how much he'd want to come up and have this tonight.

E
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
Direct Link To This Post Posted: July 29 2007 at 14:02
Originally posted by NaturalScience NaturalScience wrote:

I'm not sure, but I believe that water makes the eggs just as "fluffy" as milk or cream, so if you're only adding liquid for a desired texture, water works just as well as anything.  That said, maybe milk or cream adds some flavor components but I used to use milk all the time, switched to water, and couldn't really tell the difference.

And sorry Raff, no offense, but I tried scrambled eggs in Italy and it was among the worst things I've ever had.  The eggs were orange Confused and really nasty tasting.  This was the case in both Rome and Florence.  We were eating breakfast in the hotels in both cases, maybe they served us something sub-par, don't know.
That sounds like they used powdered eggs - a dispicable habit common in some hotels. Unhappy
What?
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 12:44
Yeah, you add a bit more calories with the butter, but the flavor is out of this world. I melt a stick of butter and then sauté the onions pretty slowly before I put the beer in.

Try 'em again before vidalia onions go out of season. That's even better.

E
Back to Top
Padraic View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
Direct Link To This Post Posted: July 29 2007 at 12:40
Originally posted by E-Dub E-Dub wrote:

Originally posted by darqdean darqdean wrote:

I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry.


When I do my brats I'll simply brown them on the grill and then finish them in a butter, beer, onion solution. Grilling will dry sausages out pretty fast.

E


I tried the brats in beer and onions (forgot butter) about a month ago and they were far superior.  Thanks for the tip.
Back to Top
Padraic View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
Direct Link To This Post Posted: July 29 2007 at 12:39
I'm not sure, but I believe that water makes the eggs just as "fluffy" as milk or cream, so if you're only adding liquid for a desired texture, water works just as well as anything.  That said, maybe milk or cream adds some flavor components but I used to use milk all the time, switched to water, and couldn't really tell the difference.

And sorry Raff, no offense, but I tried scrambled eggs in Italy and it was among the worst things I've ever had.  The eggs were orange Confused and really nasty tasting.  This was the case in both Rome and Florence.  We were eating breakfast in the hotels in both cases, maybe they served us something sub-par, don't know.
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 10:36
I think tonight we're visiting N'awlins with a little chicken and sausage gumbo served over rice and cornbread.

E
Back to Top
Raff View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: July 29 2005
Location: None
Status: Offline
Points: 24429
Direct Link To This Post Posted: July 29 2007 at 09:59
Originally posted by king of Siam king of Siam wrote:

Water? I've only seen people add milk or butter.


I am not a big egg eater, and I haven't made scrambled eggs in years. However, one thing I remember from reading some recipes in the past had to do with cooking the eggs in a double boiler, which is always the best way to retain moisture and avoid overcooking (which, of course, would make the eggs dry).

Adding water does make sense, since I remember making my own version of scrambled eggs using canned tomatoes (I loved the taste!). That said, milk, butter, cream or cheese don't only contain moisture, but also fat, which helps making the eggs soft and creamy.
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: July 29 2007 at 09:14
Originally posted by darqdean darqdean wrote:

I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry.


When I do my brats I'll simply brown them on the grill and then finish them in a butter, beer, onion solution. Grilling will dry sausages out pretty fast.

E
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
Direct Link To This Post Posted: July 29 2007 at 05:14
I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry.
What?
Back to Top
micky View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: October 02 2005
Location: .
Status: Offline
Points: 46833
Direct Link To This Post Posted: July 28 2007 at 23:03
Originally posted by king of Siam king of Siam wrote:

Water? I've only seen people add milk or butter.


I used to add milk as well...
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
Back to Top
KoS View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: May 17 2005
Location: Los Angeles
Status: Offline
Points: 16310
Direct Link To This Post Posted: July 28 2007 at 23:01
Water? I've only seen people add milk or butter.
Back to Top
 Post Reply Post Reply Page  <1 138139140141142 156>

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.332 seconds.
Donate monthly and keep PA fast-loading and ad-free forever.