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BaldFriede 
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 Posted: March 01 2009 at 08:42 |
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Instead of the bacon you can also use lard. It tastes slightly different then. Matter of taste what you prefer.
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 BaldJean and I; I am the one in blue.
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Dean
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Posted: March 01 2009 at 09:07 |
I like to throw a chopped, deseeded chilli pepper into my goulash, not authentic, but tasty 
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BaldFriede
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Location: Germany
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Posted: March 01 2009 at 09:11 |
 Dean wrote:
I like to throw a chopped, deseeded chilli pepper into my goulash, not authentic, but tasty |
You can do that too, if you like it hot.
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BaldJean and I; I am the one in blue.
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Raff
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Posted: March 01 2009 at 10:16 |
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Speaking of chilli peppers, I've fallen madly in love with chipotles in adobo... Their smoky heat is something unique, and I am sure it would be suitable even for Old World dishes like goulash.
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BaldFriede
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Posted: March 01 2009 at 10:34 |
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I prefer the green variant of chipotles to the red ones.
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BaldJean and I; I am the one in blue.
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BaldFriede
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Points: 10266
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Posted: March 02 2009 at 04:57 |
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For some reason this thread disappeared completely and could not even be found with the "Search" function; the only way to find it again was googling for "Prog chefs unite". I hope bumping this thread will make it accessible again.
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BaldJean and I; I am the one in blue.
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Dean
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Posted: March 02 2009 at 06:28 |
Hmm, this thread has never shown up in the search when the "Display Results As" is set to "Posts" - if you select "Topics" it does - dunno why - life's just like that somedays.
Kept It Simple (Sonny) yesterday - roast duck - nothing fancy, just scored the skin, rubbed in plenty of salt and filled the body cavity with some orange segments from a couple of tired looking oranges that had spent too long in the fruit bowl - plonked it on a rack in a roasting tin so it didn't sit in the fat and bunged it in the oven for 1hr 20. The 'piece of resistance' was the sauce - three plums, de-stoned, stewed in red wine and sugar with 1 Cinnamon stick and 2 star anise and reduced to a gloopy syrup - then added equal quantity of chicken stock and a spoonful of cornflower to thicken. Severed with roast spuds, carrots 'in parchment' and buttered leaks (well, it was St. Davy's Day yesterday) - double yum. 
..finally did that chocolate bread and butter pudding that Alex wanted for afters - still could bring myself to use croissants though.
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Raff
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Posted: March 02 2009 at 06:43 |
You know, Dean, the choc bread pudding recipe I made for Mardi Gras also involved croissants. However, knowing how fatty they are, I went for some soft, sweet rolls instead (they're called Hawaiian Sweet here), and toasted them in the oven first. The pudding was an unqualified success  !
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Dean
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Posted: March 02 2009 at 06:57 |
I used brioche - sounds similar to Hawaiian Sweet Bread - did you make a chocolate custard? I thought about it for a few minutes and decided it would be too rich - so I made a standard vanilla one and put chocolate pieces in instead - a chocolate-chip brioche and butter pudding I guess. 
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Raff
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Posted: March 02 2009 at 07:00 |
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No, I melted dark chocolate chips and orange marmalade together, and spread the mixture over the cut-up, toasted rolls. Then I whisked three eggs with milk and cream (no sugar added, and none needed), and poured the whole over the rolls. Then I sprinkled the pudding with brown sugar and cinnamon, and baked it for about one hour.
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Dean
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Posted: March 02 2009 at 07:04 |
BaldFriede wrote:
I prefer the green variant of chipotles to the red ones. |
I'm definitely going to get a small smoker for this summer - there are so many things I want to try smoking - not just meats, but other food stuffs too - jalapeņos being just one of them... and potatoes - I've never had smoked potatoes but they are said to be wonderful... and garlic.
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Dean
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Joined: May 13 2007
Location: Europe
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Posted: March 02 2009 at 07:08 |
Raff wrote:
No, I melted dark chocolate chips and orange marmalade together, and spread the mixture over the cut-up, toasted rolls. Then I whisked three eggs with milk and cream (no sugar added, and none needed), and poured the whole over the rolls. Then I sprinkled the pudding with brown sugar and cinnamon, and baked it for about one hour. |
Hmm, I used apricot jam instead of marmalade and thinking about it I guess the vanilla in mine was kind of lost against the chocolate  - nevermind it was only teaspoon of essence and not a whole pod. 
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Jim Garten
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Posted: March 02 2009 at 07:19 |
I now have to officially hate this thread for the sake of my health...
Blood tests came back last week with a cholesterol count of 7.6  , so it's out the window with virtually all the foods I really like & the worst of it is, butter will need to be replaced by some chemical filth with all the appeal of yellow paint (which probably tastes better anyway)
Still - I do like porridge (especially with nuts, seeds & a touch of maple syrup)
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Jon Lord 1941 - 2012
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Raff
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Posted: March 02 2009 at 07:26 |
Jim Garten wrote:
I now have to officially hate this thread for the sake of my health...
Blood tests came back last week with a cholesterol count of 7.6 , so it's out the window with virtually all the foods I really like & the worst of it is, butter will need to be replaced by some chemical filth with all the appeal of yellow paint (which probably tastes better anyway)
Still - I do like porridge (especially with nuts, seeds & a touch of maple syrup) |
Well, Jim, I know I can't recommend you use olive oil as a spread for bread, but you could try using it for cooking at least (it is the only fat I use, with the exception of sesame seed oil for Oriental dishes, and occasionally butter for baking). Personally, I HATE margarine in all its incarnations - but then, I have never used butter as a spread. I don't know... Perhaps you could try some nut butters, which are high in polyunsaturated fats, and would not harm your cholesterol count.
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BaldFriede
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Joined: June 02 2005
Location: Germany
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Points: 10266
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Posted: March 02 2009 at 07:27 |
Dean wrote:
BaldFriede wrote:
I prefer the green variant of chipotles to the red ones. |
I'm definitely going to get a small smoker for this summer - there are so many things I want to try smoking - not just meats, but other food stuffs too - jalapeņos being just one of them... and potatoes - I've never had smoked potatoes but they are said to be wonderful... and garlic. |
Potatoes are fantastic when baked in an open fire, inside the peel. My parents had a rather big garden in the backyard of the house I used to live in as a little kid, and they grew a few rows of potatoes too (though by far not enough to sustain the household throughout the year). After the potatoes had been harvested the leaves of the potato plants were burnt, and in that fire we baked a few potatoes. They were delicious. Sadly we moved out of that house when I was about 7 or 8.
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BaldJean and I; I am the one in blue.
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Dean
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Joined: May 13 2007
Location: Europe
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Posted: March 02 2009 at 07:38 |
^ One foodie memory that has stayed with me for 25 years now is eating 'Ofenkartoffel mit Knoblauchbutter' in a Munich market one bitterly cold February evening.
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Jim Garten
Special Collaborator
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Joined: February 02 2004
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Posted: March 02 2009 at 09:57 |
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Jon Lord 1941 - 2012
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Dean
Special Collaborator
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Joined: May 13 2007
Location: Europe
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Points: 37575
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Posted: March 02 2009 at 10:05 |
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d'you know (and not a lot o people know this) you can't buy margarine in the UK - 's'true I tells ya (I checked)
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Raff
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Posted: March 02 2009 at 10:19 |
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Jim, I can tell you one thing from personal experience (not mine, my late mum's). High cholesterol can be caused by such factors as stress, and when it is so, it usually gets back to normal fairly quickly. If I were you, I'd steer clear of anything resembling margarine, which I am sure can be much more harmful than butter. Watch your diet for a while, and I'm sure things will get back to normal very soon.
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Jim Garten
Special Collaborator
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Joined: February 02 2004
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Posted: March 02 2009 at 11:19 |
Raff wrote:
Watch your diet for a while, and I'm sure things will get back to normal very soon. |
I suppose my favorite snack of a block of lard, coated in chocolate then deep fried in butter is out of the question, then? 
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Anyhow, I am going to make my favorite dish tonight; lean beef meatballs, grilled then put into a classic tomato sauce made from tomatoes (surprise, surprise), onions, garlic, basil, parsley, spinach, a glug of red wine & a small de-seeded birds-eye chilli - reduced down then mixed into spinach pasta (not home made  ).
Surely that ain't too bad, eh?
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Jon Lord 1941 - 2012
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