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E-Dub 
Special Collaborator 
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
 Posted: February 27 2011 at 18:07 |
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Thank you, Sir. Work and Facebook has seemingly taken me away from PA, but slowly making my way back.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 27 2011 at 02:31 |
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hey Eric, been awhile
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: February 27 2011 at 02:28 |
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Trying out a hoisin glazed chicken recipe tomorrow that looks pretty killer.
More to come. E |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 21 2011 at 23:25 |
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a little BBQ truck appeared in my neighborhood yesterday, two guys in a cramped camper serving some of the best smoked 'Que I've ever eaten; they had brisket, hot links, pulled pork shoulder, chicken, and ribs, plus delicious greens, slaw, beans and cornbread. I got everything. You don't see authentic barbecue made with love too often on the west coast, I couldn't pass up the opportunity.
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: February 18 2011 at 14:50 |
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toroddfuglesteg
Forum Senior Member 
Retired Joined: March 04 2008 Location: Retirement Home Status: Offline Points: 3658 |
Posted: February 18 2011 at 14:48 |
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A recipe from my upcoming multi-million selling book "Food for Dull Men" (out well before Christmas time):
1 piece of white bread 1 big spoon of haggis 1 slice of mild cheese 1 sliced mushroom Microwave the haggis for 2 minutes, put it on the slice of white bread and put the cheese and mushrooms on the top of that again. Put the whole creation on a plate and let it microwave for 1 minute. Eat. |
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: February 14 2011 at 14:06 |
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My recipe for old style fish 'n' chips is simple. Made it this weekend just to prove to some people that I actually can cook something without burning down the kitchen.
Mis En Place : 1 fresh halibut peanut oil flour eggs lemons lemon pepper a pinch of tobasco sauce baking soda 3 pints of flat guinness beer 5 potatos Mayonnaise Dill pickles Preparation : Mix everything in a mixing bowl and whisk the hell out of it until a rather thick but not too thick texture is achieved. Add baking soda at end so the batter will rise. While you're doing this get your wife to wash potatos and cut into generous size strips. Leave skin on. Best part. Cut halibut into filets. Filet halibut by making an incision down the spine and cut inwards. Skin halibut flanks.Cut halibut fillets into 150 ounce portions. Your wife can do this as well. Pat down with towel to suck out moisture. Dice up dill pickles very fine. Wife's job as well. Actual Cooking : Heat deep fryer to 350 degrees with peanut oil dunk chips into fryer until golden brown dip halibut into batter covering whole filet with batter then dip into deep fryer until golden brown Accompaniment : This is a north American thing, Tartar suace Put diced dill pickles in mayonnais squeeze some lemon in and a touch of tobasco & vinegar. Serving : Put Tartar sauce in a small ramikin with chips on plate with fried fish on top. ( Brits traditionally wrap their fish 'n' chips in newspaper. ) Pig out. Get wife & her friends to clean up the mess and drink the rest of the Guinness with buddies while watching hockey game. |
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refugee
Forum Senior Member
VIP Member Joined: November 20 2006 Location: Greece Status: Offline Points: 7026 |
Posted: February 14 2011 at 12:07 |
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^ Yeah, it’s very good! The recipe is Norwegian, and typically we use leftovers of cod or pollock, and sour cream instead of yoghurt (the Norwegian yoghurt is nothing compared to the Greek).
Very simple food this evening: spaghetti with onion, garlic, chilli, sundried tomatoes, basil and grated cheese. |
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He say nothing is quite what it seems;
I say nothing is nothing (Peter Hammill) |
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 12 2011 at 16:01 |
Damn, that sounds pretty good. Didn't come up with a dish quite like that when I was browsing for one. I hate fish with pin bones.  I don't care how they taste. You may have heard of shark fin soup which is a popular Asian dish. Never had any. |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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refugee
Forum Senior Member
VIP Member Joined: November 20 2006 Location: Greece Status: Offline Points: 7026 |
Posted: February 12 2011 at 13:27 |
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Thanks for your advice and suggestions, Slarti and Atavachron. I followed my initial plans and made a casserole with a white sauce with leek, carrot, grated potato, yoghurt and nutmeg — and the fish, of course. The tope was a nice new acquaintance; the consistence was a bit like halibut, but the taste was more neutral. And the big advantage was that the shark, since it’s a cartilaginous fish, doesn’t contain any bones. I will definitely try to fry or grill it another time.
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He say nothing is quite what it seems;
I say nothing is nothing (Peter Hammill) |
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jaybird77
Forum Newbie 
Joined: February 12 2011 Location: Alaska Status: Offline Points: 28 |
Posted: February 12 2011 at 03:25 |
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Shredded and Poached Chipotle Chicken, Jicama-Serrano Slaw, Pico De Gallo, Jack and Asadero Cheese, Organic Corn Tortillas
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 10 2011 at 19:28 |
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pork chops tonight, broiled with olive oil and chili paste, apple juice for a sauce, with a baked potato and sweet peas
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 10 2011 at 19:27 |
I don't know a lot about fish but I've noticed shark (especially frozen) can get crumbly if overcooked |
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 10 2011 at 18:56 |
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I got your shark recipes right here:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=shark&fnSearchType=site Ooooh, this one looks good, it ain't Greek though: Ingredients
Directions Begin by skewering the diced shark onto skewers putting about 5 to 6 pieces per skewer. Repeat process set aside. In a blender
combine the chipotle, garlic, cilantro leaves and olive oil and puree
until smooth. Lay skewers on a tray and pour a little of the chipotle
mixture over each one and allow to marinate for at least 1 hour. Grill each skewer on a hot grill for 3 minutes on each side and serve with tortillas, onion, cilantro and lime wedges. Haven't ever had or cooked shark myself. I'm more of a salmon and raw tuna kinda guya. Edited by Slartibartfast - February 10 2011 at 19:00 |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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refugee
Forum Senior Member
VIP Member Joined: November 20 2006 Location: Greece Status: Offline Points: 7026 |
Posted: February 10 2011 at 14:07 |
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I went to the supermarked today and looked for swordfish (frozen). I know the Greek word (ξιφίας) so I’m sure they didn’t have it, but they had another kind of fish, γαλέος, which looked promising, so I bought a few slices of that.
When I came home, I used Google Translate to find out what kind of fish it was. It turned out to be tope, aka school shark: http://en.wikipedia.org/wiki/School_shark Does any of you have any experiences with shark meat? I know it’s used in Spain and Mexico where it’s called cazon. Does it require special treatment, or can I cook it in the same way as I cook swordfish? |
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He say nothing is quite what it seems;
I say nothing is nothing (Peter Hammill) |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 06 2011 at 07:27 |
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did a simple roast chicken drizzled with olive oil, sea salt, pepper, Sriracha paste, a little white wine and orange juice for sauce, baked at 450 for about 40 mins and then under the broiler to crisp the skin well.. with rice and peas
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 05 2011 at 05:51 |
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or how cold - 7 lbs of frozen meat makes an effective bludgeon.
...and then afterwards you can eat the murder weapon.
 Lets see them crack that one on ProgArchives CSI.
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What?
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 04 2011 at 22:59 |
Depends on how hot you make them.  |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65751 |
Posted: February 04 2011 at 22:33 |
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^ it's my understanding that if cooked, chicken wings ought not to prove fatal
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jammun
Prog Reviewer
Joined: July 14 2007 Location: United States Status: Offline Points: 3449 |
Posted: February 04 2011 at 21:58 |
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Super Bowl time. Did I mention I have 7 lbs. of chicken wings sitting in the fridge? If they don't flat out kill me, well I'll be one happy guy.
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Can you tell me where we're headin'?
Lincoln County Road or Armageddon. |
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refugee wrote: