Progarchives.com has always (since 2002) relied on banners ads to cover web hosting fees and all.
Please consider supporting us by giving monthly PayPal donations and help keep PA fast-loading and ad-free forever.
/PAlogo_v2.gif "Progarchives.com Homepage") |
|
Post Reply 
|
Page <1 3435363738 156> |
| Author | |||
Dean 
Special Collaborator 
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
 Posted: January 20 2008 at 09:40 |
||
|
I've a chilli bubbling away on the stove, once it's had a couple of hours cooking I'll cool it down and put it in the fridge ready for a mid-week meal.
Then going to start a slow-roast of a rib of beef for tonights dinner - left it a bit late to do a Heston Blumenthal on it but one day when I remember 20 hours before I'm hungry I'll give it a try. Going to serve that with roast veg and some individual Yorkshire puddings.
We visited the Country Market yesterday for some winter fruit, of which they had none
 - so ended up buying a kilo of frozen gooseberries which will either become a pie or a crumble (I must remember to plant a couple of gooseberry bushes this year - I love fresh goosegogs though they do attract the wasps). I really fancy a nice piece of sticky gingerbread cake (or Yorkshire Parkin, which is essentially the same thing but with oatmeal) - so Debs is making some of that as I typo this.
 Planning to start some Gravad Lax later in the week - basically salmon fillets dry-cured in salt and dill - easier to make at home than smoked-salmon and tastier too.
|
|||
|
What?
|
|||
 |
|||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: January 20 2008 at 09:49 |
||
|
I love Gravad Lax!
 Unfortunately I haven't had it for a long time, since it's not easy to find outside of Scandinavia - but when I lived in Finland I used to have it quite often.Dean, as a PF fan, you might be interested in reading my latest review, which you'll find on the front page... *end of shameless self-promotion* |
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 20 2008 at 10:09 |
||
Cripes!!! I left my blowtorch in my other kitchen!!! Now what am I to do?  Saving that recipe, though. I'm sure you can achieve the same thing by just browning it on a skillet. That's essentially what I'm doing with my roast today. I've decided to braise it, rather than put it in a crock pot. E Edited by E-Dub - January 20 2008 at 10:09 |
|||
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: January 20 2008 at 10:10 |
||
|
uuummmm.... that gravad lax sounds good... making me hungry here hahah
|
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 10:23 |
||
Ha ha - I'm sure modern chiefs only use blowtorches for dramatic effect, but I do have a small torch in the kitchen for caramelising crème brûlée and the tops of sticky-toffee puddings - it would take me a week to do a rib of beef with it.
My method of Gravad Lax is pretty much the same as this one: http://www.bbc.co.uk/food/recipes/database/gravadlaxandgravadse_8838.shtml - I've seen some that use vodka in the cure but I prefer a dry-mix as quite a bit of liquid comes out of the fish as it cures.
The Saucerful review is excellent and has prompted me to put the album on just now.
 |
|||
|
What?
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: January 20 2008 at 10:27 |
||
|
ooohhhh just looking at recipies for gravad lax... thinking I'll try to make it myself. Sounds not to bad for a newbie 'prog chef' like myself.
looking at that link Dean..... |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 10:42 |
||
|
One site that may appeal is Cooking For Engineers - one of my fave cooking sites and his recipes have never failed me yet - he's got a gravad lax recipe too (and Marshmallows - which once you've made you own you'll never buy ready-mades again - I made some with maple syrup, as corn syrup is unknown in the UK, that were amazingly good)
Edited by darqDean - January 20 2008 at 10:43 |
|||
|
What?
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: January 20 2008 at 10:56 |
||
|
checking that out
|
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: January 20 2008 at 11:08 |
||
|
Great site indeed, Dean - though I'm as far from an engineer as you can find in this world!
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: January 20 2008 at 11:36 |
||
|
I like that site... bookmarked it
|
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 20 2008 at 12:29 |
||
|
I've noticed that Jamie Oliver has a new show on the Food Network here in the States. I have it on DVR, but haven't watched it yet.
E |
|||
|
|
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 12:45 |
||
if it's Jamie At Home, then you've got to try his Spicy Pork and Chilli-pepper Goulash that's featured in one of the programmes - I've had to ration myself to cooking this once a month or I'd eat it every day.
He may be an irritating oik but the boy can cook.
|
|||
|
What?
|
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 20 2008 at 18:47 |
||
That's the show. I just watched the one I have on DVR and he did pastries. I might have to do his beef and Guinness pie. Looked amazing!!! E |
|||
|
|
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 27 2008 at 12:44 |
||
|
I came home from work early on Friday and watched Paula Dean's show, where she did a bacon cheeseburger meatloaf. I's likes a good meatloaf, so I'm doing it tonight.
E |
|||
|
|
|||
|
|||
|
Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: January 27 2008 at 14:26 |
||
|
We've been making some meatloaves recently, mostly because my son will eat it.
|
|||
|
|||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: January 27 2008 at 14:42 |
||
|
I haven't made meat loaf in years... In Italy, we usually shape the meat mixture with our hands and put it on a baking sheet, rather than into a pan. The trouble is, this way the bottom usually burns and sticks to the sheet. I usually line it with foil to avoid having to scrub it afterwards, but I still have to deal with a burned bottom.
|
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 27 2008 at 15:22 |
||
|
don't sit on the stove then
 
I either don't like meatloaf, or never had an authentic one - reminds me too much of fa****s... (Ha! I wondered if our esteemed censor would allow that ... can't even follow the link!
 ) maybe if I replaced the 'cereal' content with something else (potato maybe) then I may like it....just been researching on the interweb... apparently you can substitute the breadcrumbs with potato... also read that you can drill holes in the bottom of the meatloaf tin and then cook it on a wire rack - that way it doesn't burn and the excess fat also drains out.
Edited by darqDean - January 27 2008 at 15:39 |
|||
|
What?
|
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 27 2008 at 16:41 |
||
I do mine in a glass Pyrex pan and it never sticks. E |
|||
|
|
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 27 2008 at 16:52 |
||
|
A la Tyler Florence, I soak about 3 slices of sturdy country white bread in milk rather than using dry bread crumbs. I did that the last time and it was the best meatloaf I've ever made.
E |
|||
|
|
|||
|
|||
|
Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: January 27 2008 at 17:29 |
||
|
Hey - this thread pops up in Active Topics. Great!
A simple but delicious diner today: Wrap a piece of fillet of porc (400 grams) in prosciutto crudo, and lightly pepper with black pepper from the mill. Wrap in aluminium foil (one layer only!) and put in a 200 degrees centigrade oven for 10 minutes. Then put in a hot buttered pan shortly to crispen the prosciutto. I served it with a simple spaghetti: shortly saute a couple of peeled and halved cherry tomatoes, chopped zuchini and minced garlic. Gently blend through cooked spaghetti together with some extra vergine olive oil. To top it off, we had a green salad of different kinds of lettuce (a supermarket mixture, didn't catch the details) served with a dressing of olive oil, a pinch of salt, aceto balsamico and lemon juice. |
|||
|
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
|||
|
|||
|
Post Reply
|
Page <1 3435363738 156> |
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Prog Chefs Unite!!!
Topic Options
darqDean wrote:
Unfortunately I haven't had it for a long time, since it's not easy to find outside of Scandinavia - but when I lived in Finland I used to have it quite often.