Prog Chefs Unite!!!

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.

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"?

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

rileydog22 wrote: 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!"

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

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".

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

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

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

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!

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.

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.

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!