Prog Chefs Unite!!!

Try a blackberry cake some time - simple and delicious. We had one last sunday.

^ Yum!  I *love* blackberry & apple pie too - but it will be a month or two before either are pickable here.

Mine too. Thanks Eric, I'll save a copy of the recipe and try it some time soon. Will have to check on the filé.

One other thing, Angelo. I added Filé once I put it over my rice. I'm not sure how common it is over there, but it's pretty common in cajun cooking. It's actually ground up leaves from the Sasafrass Tree.

E

Scrambled eggs? The past 2 years I only do them the 'Gordon Ramsey' way:

Put the eggs in a pan with some butter, and keep stirring. Take off the heat regularly to avoid the eggs getting too hot. After 4-5 minutes, when the eggs are still 'creamy', add some creme fraîche, salt and pepper and spoon in the rest of the butter. Here, contrary to the original recipe, I often put the heat back on for up to 30 seconds to make the mixture a bit more firm.
Serve on fresh toast with some chives on top.

For amounts: use 25 grams of ice cold butter in small chunks and one table spoon of creme fraîche for 6 eggs.


On a different note, today I cooked a great and simple dish - couscous with 7 vegetables, served with lamb chops rubbed in mint and black pepper. Deglazed the pan I used for the lamb with a bit of water and added some fresh mint leaves to make a simple sauce to accompany it.
Ready in 30 minutes and  absolutely fabulous.

@E: should I start signing these 'The king of Chicken Curry'? And could you provide a recipe for that gumbo, I haven't found a decent one yet.


Edited by Angelo - July 29 2007 at 14:59

NaturalScience wrote: I'm not sure, but I believe that water makes the eggs just as "fluffy" as milk or cream, so if you're only adding liquid for a desired texture, water works just as well as anything.  That said, maybe milk or cream adds some flavor components but I used to use milk all the time, switched to water, and couldn't really tell the difference. And sorry Raff, no offense, but I tried scrambled eggs in Italy and it was among the worst things I've ever had.  The eggs were orange and really nasty tasting.  This was the case in both Rome and Florence.  We were eating breakfast in the hotels in both cases, maybe they served us something sub-par, don't know.

E-Dub wrote: darqdean wrote: I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry. When I do my brats I'll simply brown them on the grill and then finish them in a butter, beer, onion solution. Grilling will dry sausages out pretty fast. E

I tried the brats in beer and onions (forgot butter) about a month ago and they were far superior.  Thanks for the tip.

I think tonight we're visiting N'awlins with a little chicken and sausage gumbo served over rice and cornbread.

E

darqdean wrote: I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry.

When I do my brats I'll simply brown them on the grill and then finish them in a butter, beer, onion solution. Grilling will dry sausages out pretty fast.

E

king of Siam wrote: Water? I've only seen people add milk or butter.

I used to add milk as well...