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E-Dub 
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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 Posted: March 07 2007 at 12:38 |
 NaturalScience wrote:
E-Dub wrote:
My only knock against FoodTV is they gave somebody as annoying as Rachel Ray a career. |
Amen, brother. Amen. |
NS, what cracks me up about that goofy broad is she'll abbreviate extra virgin olive oil by saying 'EVOO'; however, she always ends up saying 'extra virgin olive oil' immedately afterwards. She needs an open hand chop to the throat.
E
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MikeEnRegalia
Special Collaborator
Honorary Collaborator
Joined: April 22 2005
Location: Sweden
Status: Offline
Points: 21578
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Posted: March 07 2007 at 11:40 |
Syzygy wrote:
E-Dub wrote:
Or foodtv.com. That site has everything.
E |
epicurious is good as well, although American measurements can be a bit baffling  . |
You mean they're worse than the English?  Hooray metric system!  Although it's equally bad in Germany, with "table spoons" or "knife tips".
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: March 07 2007 at 11:28 |
E-Dub wrote:
My only knock against FoodTV is they gave somebody as annoying as Rachel Ray a career. |
Amen, brother. Amen.
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: March 06 2007 at 22:52 |
Or her other favorite quote is, "that has my name written all over it."
She was annoying before; but, now she knows she's this hot celebrity and you can tell that it's gone straight to her head.
E
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rileydog22
Forum Senior Member
Joined: August 24 2005
Location: New Jersey
Status: Offline
Points: 8844
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Posted: March 06 2007 at 21:52 |
E-Dub wrote:
Syzygy wrote:
E-Dub wrote:
Or foodtv.com. That site has everything. E |
epicurious is good as well, although American measurements can be a bit baffling . |
I'll go to epicurious sometime. Actually made a braised carrot dish at Thanksgiving from that site that was pretty good.
My only knock against FoodTV is they gave somebody as annoying as Rachel Ray a career. Am I the only one who can't stand her? Last night I called her the antichrist and my wife just rolled her eyes.
E |
She's so annoying. "this is gonna be so yummo!"
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: March 06 2007 at 19:56 |
Syzygy wrote:
E-Dub wrote:
Or foodtv.com. That site has everything. E |
epicurious is good as well, although American measurements can be a bit baffling . |
I'll go to epicurious sometime. Actually made a braised carrot dish at Thanksgiving from that site that was pretty good.
My only knock against FoodTV is they gave somebody as annoying as Rachel Ray a career. Am I the only one who can't stand her? Last night I called her the antichrist and my wife just rolled her eyes.
E
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Syzygy
Special Collaborator
Honorary Collaborator
Joined: December 16 2004
Location: United Kingdom
Status: Offline
Points: 7003
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Posted: March 06 2007 at 19:10 |
Jim Garten wrote:
Syzygy wrote:
Geck0 wrote:
That best be proper Gravy and not stock gravy which is too thin.Lumpy and thick gravy, yum yum.Ask Tony, he probably is familiar with Lancashire Hotpot. |
For proper Lancashire hotpot you should add a finely chpped lamb's kidney - it makes all the difference  . |
Is that "chipped" or "chopped" or "chapped"? |
Chapped if you're a Landoner, chopped if your from oop north where the civilised folk dwell. Bloody southerner!
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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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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: March 06 2007 at 12:33 |
Syzygy wrote:
Geck0 wrote:
That best be proper Gravy and not stock gravy which is too thin.Lumpy and thick gravy, yum yum.Ask Tony, he probably is familiar with Lancashire Hotpot. |
For proper Lancashire hotpot you should add a finely chpped lamb's kidney - it makes all the difference . |
Is that "chipped" or "chopped" or "chapped"?
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Jon Lord 1941 - 2012
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Syzygy
Special Collaborator
Honorary Collaborator
Joined: December 16 2004
Location: United Kingdom
Status: Offline
Points: 7003
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Posted: March 06 2007 at 12:18 |
E-Dub wrote:
Or foodtv.com. That site has everything.
E |
epicurious is good as well, although American measurements can be a bit baffling .
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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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Syzygy
Special Collaborator
Honorary Collaborator
Joined: December 16 2004
Location: United Kingdom
Status: Offline
Points: 7003
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Posted: March 06 2007 at 12:17 |
Geck0 wrote:
That best be proper Gravy and not stock gravy which is too thin.
Lumpy and thick gravy, yum yum.
Ask Tony, he probably is familiar with Lancashire Hotpot.
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For proper Lancashire hotpot you should add a finely chpped lamb's kidney - it makes all the difference .
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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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darksinger
Forum Senior Member
Joined: May 29 2006
Location: Durham, NC
Status: Offline
Points: 1091
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Posted: March 05 2007 at 23:18 |
E-Dub wrote:
darksinger wrote:
some cold shrimp and salmon |
DS, where have you been? Seems like a long time since I've seen you around.
Can't go wrong with shrimp and salmon. Especially shrimp. I could eat my body weight in those little guys.
E |
i creep about whither and hither
usualy whither
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Chus
Prog Reviewer
Joined: October 16 2006
Location: Venezuela
Status: Offline
Points: 1991
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Posted: March 05 2007 at 21:16 |
Uh, I believe "Diablitos" is the brand  , in which case should be "Devils Underwood: the best way to eat ham"
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Jesus Gabriel
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: March 05 2007 at 20:40 |
Chus wrote:
markosherrera wrote:
PATACONNE VERGATARIE(high cuisine) |
 Precisely |
Now I will eat Arepe with fromage and diablite
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Chus
Prog Reviewer
Joined: October 16 2006
Location: Venezuela
Status: Offline
Points: 1991
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Posted: March 05 2007 at 20:35 |
markosherrera wrote:
PATACONNE VERGATARIE(high cuisine) |
Precisely
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Jesus Gabriel
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: March 05 2007 at 20:31 |
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PATACONNE VERGATARIE(high cuisine)
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Chus
Prog Reviewer
Joined: October 16 2006
Location: Venezuela
Status: Offline
Points: 1991
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Posted: March 05 2007 at 20:21 |
markosherrera wrote:
and platane with cheese and toston or green platane with mayonnaise and ketchup or platane with cheez wiz etc all with platane ..I dont know if say platane or banane ..this is high cuisine. |
Or "patacones vergatarios"
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Jesus Gabriel
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: March 05 2007 at 20:15 |
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Platane is a big banana for eat only cooked ,may be fried,or in the oven or cooked with boiling water etc.
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Atkingani
Special Collaborator
Honorary Collaborator / Retired Admin
Joined: October 21 2005
Location: Terra Brasilis
Status: Offline
Points: 12288
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Posted: March 05 2007 at 20:13 |
What is platane? That fruit known in Portuguese & Spanish as plátano? 
Edited by Atkingani - March 05 2007 at 20:14
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Guigo
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: March 05 2007 at 20:13 |
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and platane with cheese and toston or green platane with mayonnaise and ketchup or platane with cheez wiz etc all with platane ..I dont know if say platane or banane ..this is high cuisine.
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oliverstoned
Special Collaborator
Honorary Collaborator
Joined: March 26 2004
Location: France
Status: Offline
Points: 6308
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Posted: March 05 2007 at 20:13 |
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I love to cook as well, following my bloodgroup.
I try to use only biological products.
The cuisine i make is of mediteranean inspiration with a lof of garlic, onion, olive oil, fishes, to name of few.
I use parsley at every meal and i eat a lot of broccoli as well.
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