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Vibrationbaby 
Forum Senior Member
Joined: February 13 2004
Status: Offline
Points: 6898
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 Posted: September 07 2012 at 10:34 |
 this is my latest recipe : Put a dozen eggs in a blender and get your old flying budd who will do anything to down it in 5 seconds. Make sure that you have a pot to catch the vomit. Then mix all the vomit with ground up cat guts. Heat it at 450 degrees and let it sit in the fridge overnight. When you scrape it out of the pot take freshly killed 10 mouse heads and call a professional chef to be creative and make a culinary masterpiece out of it. This will really taste great.
Edited by Vibrationbaby - September 07 2012 at 10:35
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: September 07 2012 at 10:45 |
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I really cannot be bothered issuing warnings that are never heeded - leave this thread alone Ian and allow us that do enjoy food to take what little pleasure we can from it. Or to put it bluntly - piss off.
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What?
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zachfive
Forum Senior Member
Joined: November 13 2005
Location: Kitsap WA
Status: Offline
Points: 770
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Posted: September 07 2012 at 19:19 |
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I cook for a living and love it. Right now I got equal prep and dinner shifts. It's nice some days not having to go at the pace of a busy restaurant and focus on making a single item. It has jaded me to cooking at home sometimes, but it really is more about the dirty dishes rather than the cooking part. I've been living in a place with no dishwasher so doing dishes at work then coming home to to do them by hand is not appealing. Favorite thing to cook at work - veal scallopini. Favorite thing to cook at home - fried chicken, simple yes, but some of the best thing to eat are.
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Slartibartfast
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Joined: April 29 2006
Location: Atlantais
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Points: 29630
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Posted: September 07 2012 at 19:39 |
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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
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Joined: September 30 2006
Location: Pearland
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Points: 65261
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Posted: September 07 2012 at 19:45 |
 zachfive wrote:
Favorite thing to cook at home - fried chicken, simple yes, but some of the best thing to eat are. |
Skillet or deep-fryer?
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Posted: September 07 2012 at 20:35 |
By the way, my beef Wellington was average. I now know I don't much like Prosciutto. It smell's like a baby's diaper. 
I will do it again, but do it my way. Once I follow a recipe, I usually know how to adjust and make it my own (and therefore, far superior).
Next time will be the pork idea I mentioned on the last page. We have a beautiful pork tenderloin, freshly picked apples from a North Carolinian orchard, and beautiful cinnamon. Can't wait.
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Dean
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Joined: May 13 2007
Location: Europe
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Posted: September 07 2012 at 21:10 |
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What?
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Epignosis
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Posted: September 07 2012 at 21:21 |
Is it sad that I'm more upset that I used an apostrophe where one should not have been? 
I searched about Prosciutto and read it had a bad smell but tasted fine. That was my understanding of it. It smelled like a soiled nappy, but tasted okay. I would just as well use thinly sliced bacon.
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zachfive
Forum Senior Member
Joined: November 13 2005
Location: Kitsap WA
Status: Offline
Points: 770
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Posted: September 07 2012 at 23:41 |
Atavachron wrote:
zachfive wrote:
Favorite thing to cook at home - fried chicken, simple yes, but some of the best thing to eat are. |
Skillet or deep-fryer?
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Skillet. Deep fry only for Holidays/Special Events, then it is typically a bigger bird in a big fryer. I use my skillet for 80% of home cooking, I love how easy it is to clean. Wish I had a gas range but I've gotten to know my electric one fairly well. If I can I like to use the oven and bake in the skillet, or at least use it to bring it up to a high temp.
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Finnforest
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Joined: February 03 2007
Location: The Heartland
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Points: 16913
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Posted: October 03 2012 at 15:48 |
Well tonight I whipped up one of Mom's "hotdishes". Hotdish is a midwest word for any and all manner of family created "casseroles". This is one of those retro dishes I favor, that she has made for our family since the Kennedy Administration. Inside is some high quality beef, tomatoes, mushrooms, egg noodles, onion, celery, sour cream, spices, cottage cheese, fine cheddar, and some crunchy noodles for the top. It may not look glamorous but OMG, trust me.....it works. Scuse me now while I serve the wife a plate of this stuff and follow up myself.  
Edited by Finnforest - October 03 2012 at 16:14
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Atavachron
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Joined: September 30 2006
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Posted: October 05 2012 at 03:38 |
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How inactive this thread has gotten, pitty... I wonder if it's just
so few here who like to cook or that most members are too shy to
post. Bring it on people! As in Finny's
post above, the homier the better. Use a hotplate to burn
steak? Post here. Have a 3-ingredient recipe for
cupcakes? Post. Use an old deep-fryer on
everything? Post.
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Padraic
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Joined: February 16 2006
Location: Pennsylvania
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Points: 31169
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Posted: October 05 2012 at 08:50 |
There is no way you had good Prosciutto, Rob. I have never had any that smelled bad in any way.
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Dean
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Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
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Points: 37575
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Posted: October 05 2012 at 10:11 |
Having been limited to one local supermarket for the past 15 years, which while not being bad or anything, does get a little samey and predictable, we often travel to a neighbouring town (or city, we have four to choose from within a 30 mile radius) just to buy provisions from a different supermarket. We also shop locally in small grocery and butcher shops when we can and have vegetable-box deliveries once in a while to supplement the small amount of veg we grow ourselves. Now Waitrose (top-end UK supermarket) have opened a local branch so now our choice has improved considerably - it's more expensive than Sainsburys, but bargains can be found and the occasional luxury treat is always welcome, (I picked up a Heston Blumenthal's Hidden Orange Christmas Pud last night - we had one last year and it was quite special).
Although our supply of basic ingredients has "improved" of late, our enthusiasm for knocking up tasty meals in the kitchen has been a little lacking. Even my lunchtime bento box creations have been underwhelming for some reason (under-cooked noodles didn't help on Wednesday and the flavour of the Teryaki chicken was just wrong).
However, last night Debs made a superb Toad-in-the-Hole using prime pork and herb sausages roasted in the oven for 20 minutes with a few extra fresh herbs (rosemary and thyme of course) before pouring over Yorkshire Pudding batter (basic "pancake" batter of simply flour, eggs and milk whisked to the constituency of double cream) and baking for a further 20 minutes until it was puffed-up and golden - I threw together a quick herb enriched gravy (Crosse & Blackwell gravy browning, corn-starch and some chopped fresh rosemary & thyme) and served it with fresh runner beans and carrots from this week's veg-box.
For mid-day lunch today I made us a Gordon Ramsay inspired miso noodle soup with poached egg and shiitake mushrooms - unfortunately while I enjoyed it, Debs did not, citing her heavy cold as the reason - hopefully tonight's chili-dogs will go someway to remedying that.
Edited by Dean - October 05 2012 at 10:14
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: October 05 2012 at 10:45 |
Last weekend, soaked a couple of pounds of diced venison in red wine & rosemary overnight & after browning on the stove, this with a load of fresh veg went into the slow cooker (a much under-used & cheap device for the kitchen & so easy to use).
As it's just Vicky and I, a full slow cooker can & does produce an excellent casserole which will last 3 days, so:
Sunday - served with home baked bread
Monday - served with jacket potatoes
Tuesday - the remains topped with mashed potatoes & good cheddar, then in the overn for 30 minutes... served with baked beans.
OK, not exactly cordon bleu, but certainly not cordon bleaugh either 
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Jon Lord 1941 - 2012
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: October 05 2012 at 10:51 |
^ That venison cottage pie sounds scrummy 
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Jim Garten
Special Collaborator
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Joined: February 02 2004
Location: South England
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Points: 14693
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Posted: October 05 2012 at 10:53 |
Tell you what does work as a cottage pie - combine steak mince with haggis (yes, haggis), a wee dram of whiskey, cook that off & top with a combination of white & sweet potatoes + cheese...
Now that's a cottage pie to die for
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Jon Lord 1941 - 2012
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: October 05 2012 at 11:01 |
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I've made chili-con-carne cottage pie - that works surprisingly well, then smother practically any "stew" with mashed spud and cheese and I'll eat it. I have to admit having not eaten haggis since I lived in Edinburgh back in 1979/80, it didn't impress me much back then but you've got my foodie curiosity intrigued now.
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King Manuel
Forum Senior Member
Joined: October 16 2010
Location: South Africa
Status: Offline
Points: 952
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Posted: October 06 2012 at 06:20 |
A very simple quick dish, that is always a winner:
Fry chopped onions, diced bacon, add one or two cans chopped tomatoes, let it simer for a while, add some fresh creme (100 to 200 ml, depending on your taste), season with salt and pepper to taste. serve on pasta (I recomend Fusili) and with lots of grated cheese.
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Don't Bore Us, Get To The Chorus
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Atavachron
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65261
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Posted: October 07 2012 at 01:07 |
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^ hey that does sound tasty and quick, I may just try it (but I'd probably use penne).
Had a cheese & fruit plate tonight; a nice hunk of Cambozola (a gorgonzola/Camembert mutation), some Gruyère, red grapes, honeycrisp apple wedges, and a big baguette. Very refreshing.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65261
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Posted: October 07 2012 at 20:15 |
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sliced round for dinner Chinese style with rice wine, garlic, soysauce, Sriracha, ginger and scallions over steamed Basmati
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I think that may have been off. Prosciutto smells fresh, salty and very bacon like, if it smells bad then it is bad.