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Syzygy View Drop Down
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Direct Link To This Post Posted: March 06 2007 at 12:17
Originally posted by Geck0 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 Tongue.
'Like so many of you
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to the already rich among us...'

Robert Wyatt, Gloria Gloom


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Direct Link To This Post Posted: March 06 2007 at 12:18
Originally posted by E-Dub E-Dub wrote:

Or foodtv.com. That site has everything.

E
 
epicurious is good as well, although American measurements can be a bit baffling Confused.
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Direct Link To This Post Posted: March 06 2007 at 12:33
Originally posted by Syzygy Syzygy wrote:

Originally posted by Geck0 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 Tongue.


Is that "chipped" or "chopped" or "chapped"?

Jon Lord 1941 - 2012
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Direct Link To This Post Posted: March 06 2007 at 19:10
Originally posted by Jim Garten Jim Garten wrote:

Originally posted by Syzygy Syzygy wrote:

Originally posted by Geck0 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 Tongue.


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!
'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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Direct Link To This Post Posted: March 06 2007 at 19:56
Originally posted by Syzygy Syzygy wrote:

Originally posted by E-Dub E-Dub wrote:

Or foodtv.com. That site has everything. E

 

epicurious is good as well, although American measurements can be a bit baffling Confused.


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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Direct Link To This Post Posted: March 06 2007 at 21:52
Originally posted by E-Dub E-Dub wrote:

Originally posted by Syzygy Syzygy wrote:

Originally posted by E-Dub E-Dub wrote:

Or foodtv.com. That site has everything. E

 

epicurious is good as well, although American measurements can be a bit baffling Confused.


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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Direct Link To This Post Posted: March 06 2007 at 22:52
Originally posted by rileydog22 rileydog22 wrote:


Originally posted by E-Dub E-Dub wrote:

Originally posted by Syzygy Syzygy wrote:

Originally posted by E-Dub E-Dub wrote:

Or foodtv.com. That site has everything. E

 

epicurious is good as well, although American measurements can be a bit baffling Confused.


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!"


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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Direct Link To This Post Posted: March 07 2007 at 11:28
Originally posted by E-Dub 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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Direct Link To This Post Posted: March 07 2007 at 11:40
Originally posted by Syzygy Syzygy wrote:

Originally posted by E-Dub E-Dub wrote:

Or foodtv.com. That site has everything.

E
 
epicurious is good as well, although American measurements can be a bit baffling Confused.


You mean they're worse than the English?Wink

Hooray metric system!LOL Although it's equally bad in Germany, with "table spoons" or "knife tips".Wink
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Direct Link To This Post Posted: March 07 2007 at 12:38
Originally posted by NaturalScience NaturalScience wrote:


Originally posted by E-Dub 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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Direct Link To This Post Posted: March 08 2007 at 15:27
Tonight: Broiled salmon with this awesome sweet/spicy rub. Got to start eating better. Might make some steamed veggies to go along with it.

E
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Direct Link To This Post Posted: March 08 2007 at 16:42
Sounds good - and I also need to start eating healthier.  Damn Italian hoagies!  Wink  
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Direct Link To This Post Posted: March 08 2007 at 22:31
Originally posted by NaturalScience NaturalScience wrote:

Sounds good - and I also need to start eating healthier.  Damn Italian hoagies!  Wink  


Turned out pretty good. I'm such a red meat lover and my lip was quivering just thinking about the t-bones I bought today along with the salmon. Remember the huge hunk of meat that made the Flintstones car tip over during the closing credits? That's how big the steak is I bought. Seriously, Cuban refugees could float to Key West on this bad boy.

E
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Direct Link To This Post Posted: March 09 2007 at 10:43
Originally posted by E-Dub E-Dub wrote:

Remember the huge hunk of meat that made the Flintstones car tip over during the closing credits? That's how big the steak is I bought. Seriously, Cuban refugees could float to Key West on this bad boy.

E


LOL

**drool**  I am so grilling steaks this weekend!
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Direct Link To This Post Posted: March 09 2007 at 10:53
You red meat lovers, have you ever had Carpaccio? It's raw steak sliced very thin, topped with shaved Parmesan and arugula (rocket) leaves, and obviously salt, pepper and EVOO (LOL). I love it, as  I love raw red meat and all the rest... You can make it with raw salmon too (minus the cheese, though), and it is utterly delicious!Heart
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Direct Link To This Post Posted: March 09 2007 at 11:16
Yes, carpaccio is excellent.  Don't know if I'd care for the salmon version though...my wife is the sushi lover in the family.  Smile
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Direct Link To This Post Posted: March 09 2007 at 11:23
Originally posted by NaturalScience NaturalScience wrote:

Yes, carpaccio is excellent.  Don't know if I'd care for the salmon version though...my wife is the sushi lover in the family.  Smile


Actually, the fish gets 'cooked' in lemon juice before it is eaten - I usually sprinkle it with juice an hour or so before eating it. This means the fish doesn't taste as raw as in sushi, which I love anyway.
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Direct Link To This Post Posted: March 09 2007 at 15:05
I'm really fond of lambmeat and chicken liver. Tongue Cooking is a fun hobby, as eating well makes your day better, and it's nice to give great meals to your frinds and special ones.
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Direct Link To This Post Posted: March 09 2007 at 16:00
Originally posted by Ghost Rider Ghost Rider wrote:

You red meat lovers, have you ever had Carpaccio? It's raw steak sliced very thin, topped with shaved Parmesan and arugula (rocket) leaves, and obviously salt, pepper and EVOO (LOL). I love it, as  I love raw red meat and all the rest... You can make it with raw salmon too (minus the cheese, though), and it is utterly delicious!Heart
 
Yup, tried that a time or two, though only with steak - I think it would only work with wild salmon, farmed salmon is too fatty to eat raw.
'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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Direct Link To This Post Posted: March 10 2007 at 20:12
Tonight's menu was pan-seared salmon with a mango chutney, rice w/ scallions, and roasted turnips.
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