Prog Chefs Unite!!!

Chicken Kiev with mashed potatoes tonight.

It was thumbs up.  I froze the compounded butter some, and after I fried the dish, it curdled into this deliciousness that I cannot describe.

Epignosis wrote: Since we have extra thin chicken, I am doing a chicken Cordon Bleu with sauteed squash.

I meant to add (couldn't type long because I was cooking) that chicken Cordon Bleu is a ridiculously pretentious American dish.  It has a European name to make it sound posh, but in the end, it's just Americans rolling one meat into another with cheese, breading, and frying it.

I have never made a fish pie ever. Something I wish to rectify.

My fave sandwich, all is very explicit




Edited by markosherrera - June 22 2012 at 09:48

Tonight I'm sauteing chicken breasts with onion and mushroom in a balsamic vinegar honey sauce served over polenta.

Epignosis wrote: Tonight I'm sauteing chicken breasts with onion and mushroom in a balsamic vinegar honey sauce served over polenta.

Really good dish!  But I burned my finger. 

tamijo wrote: Had a dobbelt meal One slice of pig roast, chopped and fried with some onion and potatoes, with chilli. On a piece of Danish dark bread, topped with a fried egg.

my kinda sandwich

No, sadly I do use industrial mayo, should not, but it's a question of time, but we use japanese mayo, still industrial but way better than the danish.

Dean wrote:   I do occasionally (again - need and consumable time frame dependant) make my own BBQ sauce, teriyaki sauce, sweet chili jam, apple sauce and piccalilli and my wife makes chutney and other preserves. I have a jar of lemons in brine in readiness for a tagines if they qualify as a condiment and things like Rose Marie sauce (aka 1000 Islands) and tartar sauce are so easy to make yourself (especially using a jar of Hellmann's as a starting point) that I'd never dream of buying a separate jar. Does mixing English Mustard from powder count?

 Yah mustard counts! That's my next thing to make. I have a tendency to go to extremes for no other reason than I think it's cool and fun to do. So I have bought a bag of mustard seeds and will be starting from seed. If I recall correctly though there's not much difference to be gained from doing that.
 I dont use a food processor for two reasons. First one is that I don't have one. The second is the conventional wisdom that rapidly beating or mixing olive oil causes bitter compounds to form. I would like to test this out for myself but will have to wait till I get a food processor.
  I do a teriyaki version in my stir frys but other that I don't use a lot of condiments so you make a bigger variety than I do. Kudos

tamijo wrote: No, sadly I do use industrial mayo, should not, but it's a question of time, but we use japanese mayo, still industrial but way better than the danish.

 I understand the convenience aspect for sure. Especially if you are throwing together a quick sandwich or something. It may be a bit quicker than you think though, Maybe 7 minutes to get everything out, put it together, and put everything away. Even using the slow drizzly whisk method Like I do. Still too long for a quick snack though.