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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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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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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 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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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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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 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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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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MikeEnRegalia
Special Collaborator
Honorary Collaborator
Joined: April 22 2005
Location: Sweden
Status: Online
Points: 21134
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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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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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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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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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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: March 08 2007 at 16:42 |
Sounds good - and I also need to start eating healthier. Damn Italian hoagies!
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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 08 2007 at 22:31 |
NaturalScience wrote:
Sounds good - and I also need to start eating healthier. Damn Italian hoagies!
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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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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: March 09 2007 at 10:43 |
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 |
**drool** I am so grilling steaks this weekend!
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Raff
Special Collaborator
Honorary Collaborator
Joined: July 29 2005
Location: None
Status: Offline
Points: 24429
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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 ( ). 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!
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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 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.
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Raff
Special Collaborator
Honorary Collaborator
Joined: July 29 2005
Location: None
Status: Offline
Points: 24429
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Posted: March 09 2007 at 11:23 |
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.
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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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Eetu Pellonpaa
Special Collaborator
Honorary Collaborator
Joined: June 17 2005
Location: Finland
Status: Offline
Points: 4828
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Posted: March 09 2007 at 15:05 |
I'm really fond of lambmeat and chicken liver. 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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Syzygy
Special Collaborator
Honorary Collaborator
Joined: December 16 2004
Location: United Kingdom
Status: Offline
Points: 7003
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Posted: March 09 2007 at 16:00 |
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 (). 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! |
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.
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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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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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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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