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Atavachron 
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 Posted: February 17 2008 at 20:24 |
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sounds great.. ever try a honey-ketchup glaze with a bit of cumin for meatloaf?
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E-Dub
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Joined: February 24 2006
Location: Elkhorn, WI
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Posted: February 17 2008 at 21:58 |
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No, but sounds mighty tasty. I just did a quick glaze with ketchup and dijon mustard. Like yours better, though.
E
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65695
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Posted: February 17 2008 at 22:01 |
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the honey helps it get crunchy and brown, and the cumin adds a great background flavor
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E-Dub
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Location: Elkhorn, WI
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Posted: February 24 2008 at 12:30 |
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Okie dokie, time to get this thread a movin' again.
I think tonight I'm making a ham, cheese and pasta casserole with a bread crumb crust over the top. Might serve a mixed green salad on the side with poppyseed dressing.
E
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65695
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Posted: February 25 2008 at 21:46 |
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sounds good.. you gotta have a salad with that just to avoid a heart attack
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Padraic
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Joined: February 16 2006
Location: Pennsylvania
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Posted: February 25 2008 at 22:55 |
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made a sausage stew yesterday with potatoes, celery, parsnips, onion, garlic, and tomatoes. pretty simple but delicious served with a fresh loaf of Italian bread.
for anyone near a Wegman's...best grocery store I've ever been in.
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Atavachron
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Joined: September 30 2006
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Points: 65695
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Posted: February 25 2008 at 22:59 |
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^ mmmm.. what kind of base? water? stock? wine?
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E-Dub
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Joined: February 24 2006
Location: Elkhorn, WI
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Points: 7910
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Posted: February 28 2008 at 21:57 |
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Me and my 5 year old daughter are into The Travel Channels Bizarre Foods with Andrew Zimmern. That guy will eat anything. I can't imagine what his lower GI looks like.
We watched his visit to the U.K. tonight. In case we're ever to visit (which I'd hope to eventually), please tell me there are better things to eat. Haggis just looks....wrong! Just absolutely wrong! The bunny boiled in it's own blood made my stomach turn.
The worst place he's visited so far is Alaska. They eat nothing but blubber. Guh!!! Just makes my friggin' crawl just thinking about it. The bird's nest soup from (I believe) Vietnam looked nasty.
E
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Raff
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Joined: July 29 2005
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Points: 24438
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Posted: February 29 2008 at 04:49 |
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Well, here in Rome we used to eat all kinds of offal - the so-called 'fifth quarter cuisine' (meaning those parts of the animal that were supposed to be thrown away). There are still some restaurants in the Testaccio area (which David may know about) that serve traditional dishes featuring various types of offal, such as tripe, lights, sweetbreads and oxtail. I've tried most of them in the past (except oxtail), and they are quite tasty - though nowadays I would probably give them a miss, because they tend to be a bit on the heavy side.
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E-Dub
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Joined: February 24 2006
Location: Elkhorn, WI
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Posted: February 29 2008 at 05:03 |
I'm simply not a fan of any internal organs. I can't do it. Sometimes when that Zimmern clown takes a bite of something and goes on about how great it is, I wonder if he really means it. And I see him sink his teeth into another testicle of any kind, I'm going to puke. For tonight, I've got Berkshire pork chops soaking in an apple cider brine and will serve it with sauteéd green beans with a fresh squeeze of lemon and bacon bits. Might even do up a mixed greens salad with poppyseed dressing. Now THAT is more my speed!!!  E
Edited by E-Dub - February 29 2008 at 05:06
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Raff
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Posted: February 29 2008 at 05:15 |
I can see where you're coming from, Eric.. I am the kind of person who is willing to try almost anything food-wise, but even then there are things I'd rather not try twice. And then, offal is not very good for you, because of the high cholesterol levels... Brains, as far as I know, have got the highest in any kind of food.
If you like green beans, here's the way I usually cook them: I sauté a clove of garlic and some sliced red onion in a little extra-virgin olive oil, then add a few chopped cherry tomatoes, and sauté for a couple of minutes. Then I add the green beans and a couple of glasses of water (which can be replenished at need), cover the pan, and let them stew until the beans are tender. I usually season with just salt and pepper, but fresh basil leaves are a very nice addition too. You can add some black olives as well - you just have to be careful not to forget them on the stove, as happened to me a couple of times!  |
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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: February 29 2008 at 09:49 |
 Atavachron wrote:
^ mmmm.. what kind of base? water? stock? wine?
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I'd usually do it with stock, but I need to watch my sodium intake (doctor's orders), so it was water this time.
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Padraic
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Joined: February 16 2006
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Posted: February 29 2008 at 09:51 |
Ghost Rider wrote:
If you like green beans, here's the way I usually cook them: I sauté a clove of garlic and some sliced red onion in a little extra-virgin olive oil, then add a few chopped cherry tomatoes, and sauté for a couple of minutes. Then I add the green beans and a couple of glasses of water (which can be replenished at need), cover the pan, and let them stew until the beans are tender. I usually season with just salt and pepper, but fresh basil leaves are a very nice addition too. You can add some black olives as well - you just have to be careful not to forget them on the stove, as happened to me a couple of times! |
Nice - that sounds similar to what we do. I like the beans a little "al dente" as well.
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65695
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Posted: February 29 2008 at 21:23 |
I'm gonna try that greenbean method of Raff's, steaming just doesn't do it for me any more and the only other way I have them is stir fried at a very high heat good Italian olives are still hard to get in this country unless you go to a good market, and even then they don't usually have the *really* good ones.. for those it's a trip to the outrageously priced gourmet deli  
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markosherrera
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Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: February 29 2008 at 21:44 |
Extra Meat.....
Edited by markosherrera - March 06 2008 at 23:19
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Hi progmaniacs of all the world
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Atavachron
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65695
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Posted: February 29 2008 at 21:49 |
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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: March 02 2008 at 12:16 |
Sadly, my mouth started watering looking at that thing...  
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Syzygy
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Joined: December 16 2004
Location: United Kingdom
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Points: 7003
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Posted: March 02 2008 at 17:48 |
E-Dub wrote:
Me and my 5 year old daughter are into The Travel Channels Bizarre Foods with Andrew Zimmern. That guy will eat anything. I can't imagine what his lower GI looks like.
We watched his visit to the U.K. tonight. In case we're ever to visit (which I'd hope to eventually), please tell me there are better things to eat. Haggis just looks....wrong! Just absolutely wrong! The bunny boiled in it's own blood made my stomach turn.
The worst place he's visited so far is Alaska. They eat nothing but blubber. Guh!!! Just makes my friggin' crawl just thinking about it. The bird's nest soup from (I believe) Vietnam looked nasty.
E
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Haggis is absolutely delicious - if you eat sausages you really shouldn't have a problem with it, just don't think too hard about the ingredients.
I didn't see the programme you're referring to, but I assume that the 'bunny boiled in its own blood' was jugged hare - it's more usual for it to be cooked ina red wine sauce these days, but the original recipe did indeed use the hare's own blood.
And speaking of fluffy bunny rabbits...
This weekend I made a very nice rabbit casserole. Brown the rabbit portions & put in a casserole dish, then soften up some onions in the same pan as you browned the rabbit and add about a pound of finely shredded red cabbage, a couple of cloves of garlic, four crushed juniper berries and some prunes. When it's all sweated nicely cover the rabbit portions and pour over a glass of red wine and about half a pint of chicken stock. Cook in the oven for a couple of hours at 160/325. Serve with bashed/mashed/creamed potatoes & seasonal veg (I used lightly steamed purple sprouting broccolli, which is in season at the UK at the moment).
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'Like so many of you
I've got my doubts about how much to contribute
to the already rich among us...'
Robert Wyatt, Gloria Gloom
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65695
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Posted: March 02 2008 at 17:55 |
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that sounds delicious, I love the combination of fruit and meat
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Raff
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Joined: July 29 2005
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Posted: March 03 2008 at 02:24 |
I haven't cooked rabbit in a while, but sometimes I can get it at my local supermarket, and then I usually braise it with garlic, cherry tomatoes, olives, capers and white wine. I want to try Chris's recipe as well, since (just like David) I love the combination of fruit and meat - even if in Italy it is sometimes frowned upon.
I remember a friend of mine from Finland used to have a pet rabbit, and she was quite horrified when she heard that I'd eaten rabbit quite often... It's rather popular here in Central Italy, and I've always loved it.
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