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Atavachron 
Special Collaborator 
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65695 |
 Posted: December 28 2007 at 19:27 |
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yep, that's from Chinese style
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 18:42 |
 You should've told that to Heston Blumenthal a while ago. I saw him on BBC television last month, he spent two weeks trying to get the duck's skin as crispy as they made it on Peking Duck he had in China. He tried just about everything, except your suggestion...@Dean: I forgot to mention that: sometimes there's nothing wrong with a buying a pre-cooked diner, as long as it's not the dirty erroneously advertised as "this is the American way" micro wave food. Edited by Angelo - December 28 2007 at 18:44 |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: December 28 2007 at 18:37 |
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No cheese at all, unless you're planning to use the peas as a pasta sauce. In that case, you would use cream, ricotta or any other soft cheese as a binder for the peas, and Parmesan on top of that. At Easter I used ricotta mixed with some of the peas, which had been pureed in a blender, to put on fresh egg tagliatelle. The sauce included mushrooms too, sauteed in oil and garlic.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65695 |
Posted: December 28 2007 at 18:36 |
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one great trick is to poke holes in the skin and steam (render) the duck before roasting.. it really helps melt the fat and crisp the skin
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 28 2007 at 18:33 |
cheesy peas? cheesy squeezy peas!
I *love* duck - I've some nice smoked duck in the fridge for New Years Day.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 28 2007 at 18:31 |
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Peas are an underrated little veg really. I think most of us oldies suffered from those hardened bullets they served at school or those dreadful tins of processed peas. This recipe sounds good, I'll have to try it sometime. I've never understood why people put sugar in peas, they are usually quite sweet as they are.
There was an interesting documentary on tv last night about an 16 century Italian chef called Bartolomeo Scappi who put sugar in everything including ravioli
 (http://www.bbc.co.uk/food/recipes/database/ravioliconpolpodicap_87734.shtml) |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65695 |
Posted: December 28 2007 at 18:31 |
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any cheese on that, Raff?
..Dean, that dinner sounds great.. we made a duck, stuffing with prunes, Brussels sprouts |
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 18:19 |
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^Not fancy, but it must be tasty.
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: December 28 2007 at 18:15 |
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Nothing really festive or special, but I thought I'd share that with you... especially if there are people who think the only way to cook peas is by boiling them
! I'm making peas Italian-style, sauteed in a bit of butter, chopped red onion, and real Parma ham - adding some chicken broth for moisture as they cook (though, being frozen, the peas don't really need that so badly).
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 28 2007 at 12:01 |
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Having spent many Christmas Eves and Christmas mornings slaving in the kitchen, this year we went low-maintenance.
Starter was the pre-prepared smoked salmon pate (see above). Alex and I were out-voted on our choice this year - we wanted goose but Debs wanted turkey. As a compromise we had a three bird roast of turkey, duck and chicken ballotine with an apricot stuffing, (as prepared by messers Marks and Spencer
 ), served with roast potatoes, parsnips and carrots, balsamic braised cabbage, sprouts and pigs in blankets. Debs and I washed this down with a nice crisp Sauvignon blanc Semillon while Alex settled on a hearty Zinfandel red. After whch we were too stuffed to eat any more so we passed on the pudding, which would have been one of Prince Charles's stupidly over-priced Duchy things, that we will probably now eat New Years Day.Even our Christmas cake was bought-in this year - and jolly tasty it is too, though not as tipsy as our homemade ones are.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 09:43 |
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Wow - that's all good ideas as well.
Shame on me: as a second choice for desert we had "Gwendolyn's chocolate covered profiteroles".... |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: December 28 2007 at 09:29 |
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Simple yet delicious stuff - Prime rib, mashed potatoes, green beans, carrots - washed down with a nice Italian red. My aunt made a trifle for dessert which was awesome!
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: December 28 2007 at 09:15 |
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Here we had a lovely Xmas lunch, combining different traditions. We started with a salad made with different greens (radicchio, romaine, arugula, baby spinach and probably other stuff), pears, candied pecan pieces and crumbled blue cheese, tossed with a honey-mustard-balsamic vinegar dressing. Then we had baked ham glazed with orange marmalade and horseradish, and sweet potato puree baked with a pecan-brown sugar topping. Our dessert was a rather spectacular trifle made with mascarpone cream, strawberries and raspberries over sherry-soaked pound cake. We drank a rather nice sparkling rose wine from California throughout the meal.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 08:09 |
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Hey there - almost forgot to post this. Our Christmas menu:
Figs à la Yannick: fresh figs, cut open cross wise with a splash of honey-lemon dressing right in the middle, wrapped in parma ham and served with a bit of mozarella Flying Deer: a simple soup of game bouillon with spring onions Yellow Mitella: pork shoulder marinated in apricot juice, white wine and garlic for 24 hours, then roasted in the oven. Served with mash of potatoes and celery, and cooked winter vegetables (carrot, celery and Brussels sprouts) Bavarian Stew: a goulash of veal, with onions and fresh cream, served with rice and green peas (Apple compôte as a side dish) Home made tiramisu with a splash of Contreau (orange liquor) Main course served with a nice 2005 tempranillo wine from Catalunya.... Now - what did other people have? |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: December 26 2007 at 19:34 |
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I was flipping through a Burpee catalog that my wife just got in the mail and what did I find? An heirloom tomato called a Black Krim.
 (aka Chef Matt's Black Krim) Which of course made me think of a certain band I really like.Has anyone here had one of them and how do they taste? According to the Wiki that variety was first cultivated in the Crimean peninsula in Ukraine... Edited by Slartibartfast - December 26 2007 at 19:37 |
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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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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: December 26 2007 at 06:15 |
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This is probably more appropriate for the just for fun section, courtesy of bartcop.com:
Cuervo Christmas CookiesBy Bart
uervo Christmas Cookies
By Larry Derry Barry
1 cup of water 1 tsp baking soda 1 cup of sugar 1 tsp salt 1 cup of brown sugar Lemon juice 4 large eggs 1 cup nuts 2 cups of dried fruit 1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one shot and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still OK, try another shot just in case.
Turn off the mixer. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit off the damn floor. Now mix the turner.
If the fried fruit gets stuck in the beaters, get it out with a screwscriver. Check Cuervo again to check for alcohol poisoning. Next, sift two cups of salt, into it. Check the Cuervo sludge.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar (or not if you don’t like it too much). Whenever you can find. Grease the oven and bake a cake.
Turn the cake tin around around. Don’t fall in the oven. Forget to beat off the turner. New, threw the bowl throw a window, finish the Cuervo and then curse God for robbing you of your taste buds. |
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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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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 24 2007 at 08:52 |
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Just wizzed-up some smoked salmon paté for tomorrows starter.
I pack of smoked salmon trimmings (125gm), 1 pack of cream cheese (Philadelphia) and/or Mascarpone (200gm total), juice of ½ lemon, 2 tbsp double-cream, pinch of dill or chives, ground black pepper. Dump everything in a blender and wizz until smooth. Spoon into ramekins and store in the fridge - serve with toast.
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Man Erg
Special Collaborator
Honorary Collaborator Joined: August 26 2004 Location: Isle of Lucy Status: Offline Points: 7456 |
Posted: December 24 2007 at 08:00 |
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I have just made two ginger and apple cakes for Boxing Day.
These are to go with the cheese board. The cheeses that I bought were from the British Cheese Shop in Covent Garden,London. The cheeses that will go best with the cake include a Pantysgawn Farm, Welsh Black Mountain goats cheese which is fairly mild so that it doesn't coflict with the flavour of the cake.The other cheese that will also accompany the cake is a strong,mature but fruity Cheddar. Merry Christmas to each and everyone. Edited by Man Erg - December 25 2007 at 03:14 |
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Do 'The Stanley' otherwise I'll thrash you with some rhubarb. |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: December 17 2007 at 07:31 |
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That's very true, Jim - though Italy does have an alcohol problem, the average Italian's drinking habits are very much about quality, not quantity. And the fact of being able to find good wine at reasonable prices does indeed help.
BTW, I promised some recipes for homemade liqueurs, and here's one for coffee lovers... HOMEMADE COFFEE LIQUEUR 600 gr. caster sugar 200 gr. finely ground coffee (possibly freshly ground) 1/2 litre of 90% proof alcohol (or whatever you call it...) Prepare a syrup with 300 gr. sugar and 200 gr. water (boil for a couple of minutes until) the sugar has melted), then pour over the coffee in an airtight jar. Close the jar tightly and leave the mixture to rest for 24 hours. Then pour the alcohol over everything, and leave it for 10 days in a cool, dark place. At the end of the 10 days, dissolve the rest of the sugar in 200 gr. cold water, and add to the liqueur mixture. Let it rest for 48 hours, then pour it through a fine-mesh sieve into a bottle. Keep in a cool place before use. |
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru Joined: February 02 2004 Location: South England Status: Offline Points: 14693 |
Posted: December 17 2007 at 07:15 |
Now that could only have come from an Italian!
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Jon Lord 1941 - 2012 |
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Atavachron wrote: