Forum Home Forum Home > Topics not related to music > General discussions
  New Posts New Posts RSS Feed - Prog Chefs Unite!!!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedProg Chefs Unite!!!
 Post Reply Post Reply Page  <1 3637383940 156>
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910 		Direct Link To This Post Posted: February 04 2008 at 14:22
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

That's what we have here too... Those rolls sure don't look very appetising!LOL In Northern Italy, they stir butter and local cheeses (sometimes in plentiful quantities) into hot polenta, and you can have it as a main dish too, or as a side dish with all kinds of meat stews. I've had it with venison stew, and it was delicious. 


That does sound delicious.  I like the idea of stirring in some cheese - I'll have to tell my wife about that.


Patrick, I'll stir in some cheese which really enhances the flavor. I haven't been disappointed yet.

Eric
Back to Top
markosherrera View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: October 01 2006
Location: World
Status: Offline
Points: 3252 		Direct Link To This Post Posted: February 05 2008 at 00:01
Russian salad is delicious
 
Hi progmaniacs of all the world
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910 		Direct Link To This Post Posted: February 10 2008 at 14:43
I'm making my famous chili (well, famous within my family...and I did win a chili contest at the old agency where I worked) with cornbread. It's also my daughter's 5th birthday today, so I got up and made her favorite: biscuits and gravy. I'd better watch it because I used up my my calories at breakfast alone.

E
Back to Top
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244 		Direct Link To This Post Posted: February 10 2008 at 14:51
Congrats to the little one, Eric!

Off to put a piece of pork belly with curry/mustard rub in the oven for tomorrow's sandwiches!
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
Vibrationbaby View Drop Down
Forum Senior Member
Forum Senior Member


Joined: February 13 2004
Status: Offline
Points: 6898 		Direct Link To This Post Posted: February 13 2008 at 16:55
My dinner Feb 13 2008 : 3 Carrots ( peeled with Swiss Army Knife ), ½ litre partly skimmed milk, 2 McIntosh apples.  1 Toblorone bar. Seriously.
Back to Top
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244 		Direct Link To This Post Posted: February 13 2008 at 17:07
Yikes.... you must be one skinny guy, Ian.... We had the remainder of the above pork today, with 'sauerkraut' and mashed patatoes - with slices of apple on top, baked in the oven together.
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
markosherrera View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: October 01 2006
Location: World
Status: Offline
Points: 3252 		Direct Link To This Post Posted: February 13 2008 at 23:21
Cachapa
Hi progmaniacs of all the world
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65695 		Direct Link To This Post Posted: February 13 2008 at 23:29
Originally posted by Vibrationbaby Vibrationbaby wrote:

My dinner Feb 13 2008 : 3 Carrots ( peeled with Swiss Army Knife ), ½ litre partly skimmed milk, 2 McIntosh apples.  1 Toblorone bar. Seriously.


I've had simpler, sounds pretty good


Originally posted by Angelo Angelo wrote:

.... We had the remainder of the above pork today, with 'sauerkraut' and mashed patatoes - with slices of apple on top, baked in the oven together.


mmm, yummy, sounds like top-notch leftovers

I'm having a steak soaked in soy sauce, honey, hot peppers and garlic...  slow broiled






Edited by Atavachron - February 13 2008 at 23:30
Back to Top
markosherrera View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: October 01 2006
Location: World
Status: Offline
Points: 3252 		Direct Link To This Post Posted: February 13 2008 at 23:43
Tequeños
 
 
 
 
Golfeados
Hi progmaniacs of all the world
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65695 		Direct Link To This Post Posted: February 13 2008 at 23:50
 ^ oooh, sticky buns!
Back to Top
Raff View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: July 29 2005
Location: None
Status: Offline
Points: 24438 		Direct Link To This Post Posted: February 14 2008 at 03:24
They do look wonderful indeed... The dishes Markos posts are a real feast for the eyes!Thumbs%20Up
 
Not doing any cooking worth of any note lately... Hopefully, in a few months I'll be able to tear up this thread and tell you everything about my wonderful culinary exploits.
Back to Top
Vibrationbaby View Drop Down
Forum Senior Member
Forum Senior Member


Joined: February 13 2004
Status: Offline
Points: 6898 		Direct Link To This Post Posted: February 14 2008 at 10:13
I got ambitious for breakfast today. A tossed salad.
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575 		Direct Link To This Post Posted: February 15 2008 at 08:09
Last night I made Hot and Sour Thai Fish soup with Monk-fish Tails, Tiger Prawns and wild mushrooms pickled in a hot and sour marinade:
 
Pickling marinade:
125ml Rice Vinegar
250ml Water
100gm Sugar
Salt
1 clove
5 pepper-corns
1tsp mustard seeds
1tsp chopped ginger
½ red chili finely chopped
1 Star Anise
 
... simmer above in a saucepan for 5 mins and pour through a sieve over 25gms dried mushrooms and set aside to infuse.
 
The Soup:
½ ltr chicken stock
½ tbsp Red Thai Curry paste
25gm Rice noodles
½ onion thinly sliced
½ garlic clove thinly sliced
½ tbsp light soy sauce
½ tbsp Thai fish sauce
2 Pak Choy cut in half
Fish (I used Monk-fish and Tiger Prawns)
 
Heat a little oil in a wok and stir-fry the onion and garlic, then add the fish, curry paste and chicken stock and cook for 5 mins. Strain and add the pickled mushrooms, rice noodles, soy sauce and fish sauce, lay the Pak Choy halves on the surface and cook for a further 5 minutes until the noodles are soft. Serve and enjoy. You can fry some more of the Rice noodles for an accompanyment - they puff-up in the hot oil like prawn-crackers and are equally as nice sprinkled with salt as a nibble.
 
This afternoon I'm preparing Duck Confit ready for cooking tomorrow: http://uktv.co.uk/food/recipe/aid/536839 - but I'll probably go for an Orange sauce rather than the Madeira one shown there as I find Madeira over sweet for duck.
What?
Back to Top
Raff View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: July 29 2005
Location: None
Status: Offline
Points: 24438 		Direct Link To This Post Posted: February 15 2008 at 08:15

Wonderful recipe, Dean, and one I'll gladly try when my better half comes here. I can find all those ingredients in a big grocery store in the centre of Rome, and I'm quite sure he'll love it. As a matter of fact, last summer we went three or four times to eat at a nice Thai café near the place where we were staying in the US. Do you use Asian dried mushrooms, or will Western ones do?
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575 		Direct Link To This Post Posted: February 15 2008 at 08:23
We do have a Thai supermarket in Guildford (25 miles away) so I can buy Thai mushrooms, but I generally use Western ones as they are readily available from the local supermarket. I do use Shii Take if I'm using Fillet Steak instead of Fish (use beef stock instead of chicken); Morel if I am feeling rich or Porcini if not. Last night I used some dried mixed wild mushrooms that I happened to find in the back of the store-cupboard Wink
What?
Back to Top
Padraic View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169 		Direct Link To This Post Posted: February 15 2008 at 09:49
Originally posted by Ghost Rider Ghost Rider wrote:

Wonderful recipe, Dean, and one I'll gladly try when my better half comes here. I can find all those ingredients in a big grocery store in the centre of Rome, and I'm quite sure he'll love it. As a matter of fact, last summer we went three or four times to eat at a nice Thai café near the place where we were staying in the US. Do you use Asian dried mushrooms, or will Western ones do?



Would that be Thai Old Town, by any chance?  Corner of Fairfax and King?
Back to Top
Raff View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: July 29 2005
Location: None
Status: Offline
Points: 24438 		Direct Link To This Post Posted: February 15 2008 at 12:38
No, it was in Springfield, near the Mall... I do know that restaurant in the Old Town, but we've never been there. I love Thai food, but sometimes it's a bit too spicy for my tastes. Though I do like some spiciness, I don't really like to have my tongue become numb for hoursLOL. This is why I love Vietnamese cooking above all... It shares the same emphasis on freshness and the use of lots of delicious herbs, but without the excessive heat.
Back to Top
Padraic View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169 		Direct Link To This Post Posted: February 15 2008 at 13:11
Originally posted by Ghost Rider Ghost Rider wrote:

No, it was in Springfield, near the Mall... I do know that restaurant in the Old Town, but we've never been there. I love Thai food, but sometimes it's a bit too spicy for my tastes. Though I do like some spiciness, I don't really like to have my tongue become numb for hoursLOL. This is why I love Vietnamese cooking above all... It shares the same emphasis on freshness and the use of lots of delicious herbs, but without the excessive heat.


I used to eat at the Old Town restaurant once a week.  There was a time when we ordered dishes specifying that they be "Thai hot", which meant don't wuss out - and it was damn spicy but still manageable....then one day they changed chefs or decided to crack down.  My meal that day was almost inedible to me - I couldn't eat the rest of the day, my tongue was completely out of commission.  LOL

I'd love to try my hand at some of these dishes - I'll have to see if I can find a decent Asian market close to home.  However, certain family members (those of the 3 ft. tall variety) place demands on one's attention that allows little time for culinary experimentation.
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65695 		Direct Link To This Post Posted: February 17 2008 at 20:20
a simple chicken dish for supper;  fry a few strips of thick-cut bacon, drain most of the grease but leave bacon in pan..  sautee sliced chicken breast with the bacon and a bit of olive oil, add black Italian or good Kalamata olives, sliced tomato, and a leaf or two of fresh basil if you like--  ground pepper and a pinch of salt if needed, finish with a few splashes of beer or white wine, crushing tomatoes and olives to make a nice sauce   ..great over pasta





Edited by Atavachron - February 17 2008 at 20:22
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910 		Direct Link To This Post Posted: February 17 2008 at 20:21
My wife is out of town, so it's just the kiddo and myself. I made meatloaf with twice baked potatoes with salad. Nothing fancy. Good, though.

E
Back to Top
 Post Reply Post Reply Page  <1 3637383940 156>

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.305 seconds.
Donate monthly and keep PA fast-loading and ad-free forever.