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E-Dub 
Special Collaborator 
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
 Posted: November 05 2007 at 17:43 |
Is that the thing that I've seen Emeril use? Looks like it's made out of metal or heavy aluminum? E |
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 05 2007 at 17:52 |
Not to put a damper on your post or this thread, but we have these huge factory farms where the pigs aren't really treated too nicely, there's these huge nasty lagoons of hog waste that menace the local populace.
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65268 |
Posted: November 05 2007 at 18:02 |
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^ that's a shame, I love pork but I also love animals.. seems we could find a way to allow them a decent life before we eat them
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 05 2007 at 20:33 |
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My cioppino came out great:
Saute a mirapois (onion, celery, carrot), then add diced tomatoes, white wine, fish stock or clam juice (I used the latter), a little dried thyme and oregano. The fish was clams, mussels, scallops, shrimp, and cod caught fresh that morning. Had my in-laws over and just put the pot in the middle of my table (we just got a dining room set  ) and served with some fresh Italian bread. Great meal. |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 07 2007 at 21:10 |
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Had the leftovers tonight and it was still great.
What, are we all sulking in the corner or something? C'mon!  |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: November 07 2007 at 22:08 |
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Wednesday must've been the night for leftovers because that's what we had--the chicken pot pie from Sunday.
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: November 11 2007 at 11:20 |
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I'm doing a baked potato soup with some bacon & scallions on top. I think I could eat soup every single day.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: November 11 2007 at 11:22 |
I know what you mean - my remark was about dealing with porc in the kitchen. I always get my beef and porc from a local farmer who's animals get a decent life outside before 'nature' takes it's course. I live in the area of the Netherlands where people are right now talking about putting up 3-story high pig factories, from which I will never ever buy one gram of meat. |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: November 11 2007 at 11:25 |
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This deserves to be in a separate post from my previous one.
Today, I'm doing a bit of Europeanised Indian cuisine. I have thin slices of chicken breast, marinated in Greek yoghurt and Tandoori spices for 8 hours - then baked for 10 minutes (tops) in a 300 degree celcius oven (the 300 is not a typo!). Served with a curry of tomatoes, onions and chick peas, home made chappatti and a nice, fresh raita of yoghurt, mint and cucumber. See y'all after dinner.  I'll see if I can post a picture of the dish (if, as usual, I don't forget to take one). |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 11 2007 at 11:53 |
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Chilli con Carne tonight - nothing fancy, just steak, bacon, onions, chopped tommytoes, water and home-grown peppers and simmer for 2-3 hours - add kidney beans and a couple of chunks of 70% coco dark chocolate and cook for a further 15 minutes.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 11 2007 at 11:59 |
What kind of home grown peppers? We grew habaneros, jalapenos, and cayenne this year. |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 11 2007 at 12:11 |
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^ I have no idea
 - they're small, squat and yellowy-orange and look like habanero. Edited by darqdean - November 11 2007 at 12:12 |
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 11 2007 at 12:25 |
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Scotch Bonnet, perhaps? I bet those home grown hot peppers are fierce like ours are.
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 11 2007 at 12:29 |
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Well, my father's family's hometown in Calabria (southern Italy) is the Italian capital of hot peppers... I have a whole 'braid' hanging in my kitchen, mainly for decorative purposes. They are the long, thin kind, deep red in colour, and quite hot too. The other day I was in a specialty grocery store in the centre of Rome, and I saw small jars of a hot pepper paste bearing the funny name of "Calabrian Viagra"
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 11 2007 at 12:32 |
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ha! no, they're not scotch bonnets, but they are quite fierce. I have to de-seed them for the chili or my daughter won't eat it.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 11 2007 at 12:48 |
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I think this thread is in serious danger of becoming prog chili heads unite...
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 11 2007 at 13:06 |
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...I've just tasted it.
 that's hot ... I'd better knock up some soured cream. 
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: November 12 2007 at 15:53 |
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I saw a comet last night across the North Sea - was that you Dean?
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: November 18 2007 at 11:12 |
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Tonight I'm doing chicken parmesan. Haven't made it in a while.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 18 2007 at 14:10 |
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Hot and Spicey Pork Goulash tonight, straight out of the boy Oliver's cookbook (http://www.channel4.com/food/recipes/chefs/jamie-oliver/spicy-pork-and-chilli-pepper-goulash-recipe_p_1.html). |
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Slartibartfast wrote: