Prog Chefs Unite!!!

Mmmm, now that sound pretty tasty

Atavachron wrote: Vernor's gingerale is the only brand I'll buy Dean wrote: There's something lacking that I can't quite identify and don't think I will without returning to Cornwall to re-taste the original. The flavours develop in waves as you drink it, but it lacks that oomph I got when I tried it before - perhaps it was the variety of lavender flowers I used (or the quantity) - another lavender has come into flower, this one smells quite a bit stronger than the previous one, so maybe that will make a difference. I'll keep experimenting until I get it right (not that the current batch is wrong of course - it's still a many times better than any soft drink you can buy commercially) I know the Chinese are fond of aged tea leaves and buds, do the English do this?

Nice post below, Dean.  Redcurrant jelly sounds wonderful.   I recently picked the meager crop of Rhubarb from behind Mom's lilacs and brought them to her, she made a nice rhubarb sauce which is great over good vanilla ice cream.

Last night I was dragged out to a "southern"  restaurant for cajun food.  OMG, what a freakin' nightmare.  I don't know how you live like that Rob.  Cajun this, blackened that, fiery this, smoked that.....my intestines will be protesting for days.  Pass the maalox. 

Tastes good, but I guess it needs a strong gut.  The baking powder biscuits were great though, I mostly ate those to minimize the damage from the peppery sh*t they put all over my chicken. 

I'm assuming Levi's is actually ginger beer and called ginger ale?  Ginger beer as I know it is like ginger ale but made with fresh ginger and has bite that the standard ginger ale soda does not.  Anyway, the ginger beer as I know it makes a really good drink with dark rum: the dark and stormy. 

I have no doubt that butter makes all the difference, I threw in a nob tonight in lieu of the huge dollop of sourcream I usually put on .. and yes the anise would throw-off the whole thing, too dominant a flavor

 ^ oh ...  yeah

Pork butt chili tonight, slow-cooked with onions, garlic, chipotles, beer, brown sugar, tomatoes, kidney beans, and plenty of spice

Atavachron wrote: the pickled garlic sounds great, I loved pickled anything, another interesting variation is preserved lemons; quarter 4 or 5 lemons (you can leave them attached at one end by not cutting all the way if you want), rub some salt inside each lemon and pack them tightly in a glass jar, add a bit more salt and enough lemon juice to cover lemons.  Let sealed jar stand unrefrigerated for at least 10 days inverting jar every day or so.  Store in fridge, will keep a very long time and can be used in sauces, meat or veggie salads, stews, etc.  You could also add a cinnamon stick or cloves for extra flavor.

That's the recipe I use to preserve lemons,  excellent in Moroccan tajine and tanjia.

the pickled garlic sounds great, I loved pickled anything, another interesting variation is preserved lemons;

quarter 4 or 5 lemons (you can leave them attached at one end by not cutting all the way if you want), rub some salt inside each lemon and pack them tightly in a glass jar, add a bit more salt and enough lemon juice to cover lemons.  Let sealed jar stand unrefrigerated for at least 10 days inverting jar every day or so.  Store in fridge, will keep a very long time and can be used in sauces, meat or veggie salads, stews, etc.  You could also add a cinnamon stick or cloves for extra flavor.

Name it.

actually a lot of we learned was forgotten. It was a good thing I lew with navigators that saved my life on more than one occasion. The navs were usually better educated than us pilots. We were in physical control of the airplane but they were in tactical and strategic control. Will the One Eleven it was the nav who handled the comms and made most of the vital judgements, They never got the credit that they deserved.


Here is my latest concoction :

Itn is a modern dish, I call it Cheetah/ Elvis blowdryer fusion.

Ingredients :

! Elvis blowdryer
I Cheetah
1Ted Nugent

First when in able to prepare this fine dish you need Ted Nugent to go out with his crossbow and hunt dow the very elusive Cheetah one of the most respected members of the cat family. The successful capture and humane killing of this regal creature is only the first obsacle in this culinary adventure, Locaing an Elnis blowdryer might prove to be a wee bit more difficult unless that is if you have access to the Graceland museum of everything Elvis.

Let's assume that you have overcome all of the difficulies of acquiring the ingredients.Nowyou need a big pot. and a huge meat grinder. From this stage it is pretty simple. Throw everthing into the meat grinder then afterwards throw into a deeep fryer adjusted at 275 degrees farenheit an then just serve it up after it has spent 12 minutes in a deep fried state.

Don't forget the guest comment cards,


Edited by Vibrationbaby - June 06 2011 at 14:17

My recipe for water is this :

try an find some hydrorgen from somewhere. M y first guess wold be in the atmosphhere. that would be my first cloice..If there is no water avalable there I I,ve heard ther have been water discoveries in Mars. It's far but if you are raelly hngry i wouldn't thimk a few million miles wouldn't be that far off.