/PAlogo_v2.gif "Progarchives.com Homepage")
|
|
Post Reply 
|
Page <1 6869707172 156> |
| Author | ||
E-Dub 
Special Collaborator 
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
 Posted: July 12 2009 at 10:33 |
|
|
OK, here goes <<cracks knuckles>>: Bought a 4 1/2 pound pork shoulder (Boston butt) and rubbed it with a mixture of paprika, salt, pepper, brown sugar, garlic powder and dry mustard and rubbed it into the roast and left overnight. Got up this morning, seared it on all sides and have it on low and slow in the crock pot for 8 hours. When it's fall-off-the-bone tender, I'll take a fork and shred it Petrucci style and add in some tasty Famous Dave's BBQ sauce. I may make some cole slaw or something (not sure, though). It's gonna be an orgiastic feast!
E |
||
|
||
 |
||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: July 14 2009 at 19:03 |
|
|
Probably should be filed under the 'Oops' file:
Chef blows off his handsA German chef has blown off his hands while experimenting with a Heston Blumenthal-style cooking technique, according to a report in today's Daily Telegraph. The 24-year-old man was seemingly trying to use liquid nitrogen in
a recipe while cooking at his girlfriend's mother's house in
Stahnsdorf, near Berlin.
Reports in a local newspaper suggest there was a 'huge explosion',
which tore one of his hands off instantly, and left the other needing
to be amputated later at hospital.
He reportedly said to police that he had been attempting to fill a gas lighter, but his girlfriend said the chef, who was a follower of "molecular gastronomy", had been trying to empty a canister of liquid nitrogen. Molecular gastronomy is a scientific discipline involving the
study of physical and chemical processes that occur in cooking. Liquid
nitrogen is pure nitrogen at a very low temperature, which must be
stored in special containers. E Edited by E-Dub - July 14 2009 at 19:06 |
||
|
|
||
|
||
|
el dingo
Forum Senior Member 
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: July 15 2009 at 02:43 |
|
|
^
Guess I'll stick to the simple stuff
|
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: July 19 2009 at 08:01 |
|
|
Currently cooking up a batch of watercress soup, probably one of the simplest soups going - sauté some chopped onions in a little olive oil and butter until translucent, add 4 medium spuds, peeled and diced and 1 litre or two of stock (veg or chicken depending upon your tastes, predilections, etc.), season to taste with salt and pepper (I find some bought-in stocks over salty so often don't add any), and cook for 20 minutes until the spuds are cooked,add a couple of bunches of watercress and cook for another 5 minutes then blitz with a hand-blender and serve with a drizzle of cream. Or allow to cool and serve with cream and a couple of ice-cubes.
 (stock photo
 )If there no watercress growing in a local stream near you you can use any green-leaved edible plantage - such as pak choy, chard, lettuce, cabbage, nettles... I find a small sprig of mint added at the same time as the cress lifts it to another level, especially if it's going to be severed cold.
|
||
|
What?
|
||
|
||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: July 20 2009 at 19:09 |
|
|
Yesterday I really outdid myself. I first took rosemary and cut the thick ends of the stem at an angle to make a sharp point, too big juicy scallops and prawns and made kabobs using the rosemary as the skewer. I grilled them lightly with a little seasoning and olive oil. Actually one of the best things I've ever made.
E |
||
|
|
||
|
||
|
Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: July 21 2009 at 18:07 |
|
|
Amazing, not, how the simplest things are often the best. The other day I made scallops, lightly grilled with a little bit of black pepper and a drop of lemon juice on each one. Brilliant!
|
||
|
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: August 09 2009 at 09:26 |
|
|
Last day before we set off on our summer holiday in Cornwall. We're camping this year so I'm preparing a couple of ready-cooked meals to take with us since I don't want to eat BBQ all week. There's some Gradvalx defrosting in the fridge; I've a shoulder of lamb marinading in some olive oil & lemon juice infused with mint, rosemary and chopped chilli - I'll roast that off later, eat some this evening for diner and take the remainder with us for sandwiches and I've a coq au vin bubbling away on the stove that can be stored in an airtight container and reheated with some new potatoes when we get there. I'm also baking a fruit cake (farmhouse style). Before we set out we'll fill the cool-box with plenty of cheese and cold meats (smoked sausage, pastrami, parma ham, bresaola etc) to eat with fresh bread, olive oil and 4-star balsamic vinegar for light lunchtime snacks.
Even though we are camping, we're not doing things on the cheap - I've booked a table at Jamie Oliver's 15 restaurant for Tuesday night - the menu is £55 a head for six courses - drinks are extra (there's a wine taster option at £40 a head, but we'll give that a miss)  Edited by Dean - August 09 2009 at 09:27 |
||
|
What?
|
||
|
||
|
Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: August 09 2009 at 10:21 |
|
|
Way cool! We get Jamie's show on the Food Network over here. Haven't seen it in a while though. Sounds like a really nice feast lined up.
 v v v Sounds good to me.  Edited by Slartibartfast - August 17 2009 at 21:19 |
||
|
||
|
Vompatti
Forum Senior Member
VIP Member Joined: October 22 2005 Location: elsewhere Status: Offline Points: 67461 |
Posted: August 09 2009 at 10:32 |
|
|
Here's a recipe for coffee-flavored blueberry pie I just accidentally thought of:
1. Take a mug and fill it with nice hot coffee. 2. Put a relatively large piece of blueberry pie in your mouth. (Be carefully not to chew too much.) 3. Holding the mug directly under your mouth loosen up your jaw and let the blueberry pie fall into the mug. 4. Drink the coffee. 5. Eat the pie. (Try not to vomit.) 6. To remove the disgusting taste from your mouth drink a large bottle of coke. |
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: August 09 2009 at 11:31 |
|
|
^ reminds me of when I was a freshman student living in halls of residence. First time away from home few had ever cooked for themselves ... sitting around in the kitchen one evening one lad asked why no one ever makes orange squash using milk - we all looked at him: "Just because..." before we could explain he had already poured a large slug of orange concentrate into half a pint of milk "...it will curdle" He shrugged and drank the lot, then promptly threw up. More worrying was he was studying Pharmacy,
|
||
|
What?
|
||
|
||
|
Easy Money
Special Collaborator
Honorary Collaborator / Retired Admin Joined: August 11 2007 Location: Memphis Status: Offline Points: 10712 |
Posted: August 09 2009 at 12:38 |
|
Thanks ... but now I have the disgusting taste of Coke in my mouth. |
||
|
||
|
Vompatti
Forum Senior Member
VIP Member Joined: October 22 2005 Location: elsewhere Status: Offline Points: 67461 |
Posted: August 09 2009 at 12:40 |
|
That means you didn't drink enough of it. |
||
|
||
|
Easy Money
Special Collaborator
Honorary Collaborator / Retired Admin Joined: August 11 2007 Location: Memphis Status: Offline Points: 10712 |
Posted: August 09 2009 at 13:11 |
|
|
^ does that always have to be your answer to everything!
Edited by Easy Money - August 09 2009 at 13:12 |
||
|
||
|
Vompatti
Forum Senior Member
VIP Member Joined: October 22 2005 Location: elsewhere Status: Offline Points: 67461 |
Posted: August 09 2009 at 13:28 |
|
|
^ It's not always my answer to everything. You just haven't read enough of my answers, have you?
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: August 16 2009 at 11:59 |
|
|
Back from Cornwall, which was a minor gastronomic delight, even if most of it was of my own doing
We arrived at the camp site after a six hour car journey in the pouring rain - having gone posh this year the tent was pre-pitched in a secluded woodland glade and equipped with a futon to sleep on, small wood burning stove, portable single ring gas cooker and a tiny BBQ and all the necessary pots pans and fine bone-china crockery, several tea-lights and a couple of paraffin hurricane lamps. Tired, wet, hungry and somewhat cold I fired up the wood burner and set about re-heating the coq au vin I cooked the day before with a tin of new potatoes. I have to say it was my best coq-au-vin yet, but that may have been more to do with the circumstances.
The following day the weather broke and we ate lunch in a small café in Newquay (excellent home-made burger with bacon and cheese), then in the evening I threw together a really simple chili prawn dish (chopped onions sautéed until translucent; add 2 chopped chili peppers and a good handful of finely chopped parsley - continue frying until the parsley turns deep green, add the juice of two whole limes then chuck in the prawns and a crumbled chicken stock cube, cook for a further couple of minutes and serve with plain boiled rice) and finished the meal off with a bought plum tart.
Wednesday we had the table booked at Jamie Oliver's "15" restaurant, so the plan was a light lunch - home-made burger on the menu of a small pub soon put pay to that plan (
 ) - the plan was further scuppered when we arrived back at the tent to find that the site owner's (Sarah and Simon - a lovely young couple who only decided to open the site a few months ago) had left a small glass cake stand by our tent with six home made scones, some strawberry jam and a pot of clotted cream with the a sign "Eat Me" attached  . Needless to say, being gracious guests, we ate them."15" was a revelation (those that know me will be aware I hate pretentious food and avoid pasta whenever possible - but this was a treat for the girls, not me) - I'll not bore you with the details of each of the six courses, but will say now that the highlight for me was the Tortellini of Grampound duck in a cherry and apple mustard fruit butter sauce and crispy sage - absolutely divine - Alex ate half of hers and looked at me with doleful eyes: "I don't want to eat any more" - "Why not, it's gorgeous" - "I know, but then it will be all gone..." - bless. I've read some dreadful reviews of the London "15" restaurant, but this was top-notch and worth every penny of the £210 the night cost me.
I was "designated driver" (as always
 ) so no alcohol for me - choosing instead to have the home made lemonade infused with juniper berries and vanilla - OMG! With the first sip the lemon hits you, then the faint scent of vanilla, then finally the juniper - just Wow! Impressed by that I moved on to the traditional herbal cola (something that normally I wouldn't touch even if paid) - citrus zests, cinnamon, nutmeg, ginger & lavender ... and again every flavour coming at you in waves - wondrous.Thursday it was off to Padstow...or Rick Stein's Padstow as it should be renamed, now don't get me wrong, he is my second favourite TV chef after fellow Stranglers fan Keith Floyd - but he is ubiquitous there - we could have eaten in the Rick Stein restaurant, but didn't; we could have eaten in the Rick Stein café, but didn't; we could have eaten in the Rick Stein Hotel, but didn't; we could have eaten in the Rick Stein Bistro, but didn't - and we also didn't eat from the Rick Stein fish and chip restaurant or in the Rick Stein Pub, or buy from the Rick Stein shop or the Rick Stein delicatessen... We ate a traditional Cornish pasty by the harbour instead.
In the evening we decided we really should fire-up the BBQ, so we did. Keep It Simple - rib-eye steaks covered in Reggae Reggae Sauce marinade, some Cumberland sausages, a stuffed portabella mushroom, some sweet peppers thrown in the BBQ until the skin just starts to blacken, served with a simple tomato and mozzarella salad and a few fresh green leaves.
Friday was home day - we took a short detour to the small coastal village of Polzeath to stop at a seafood restaurant we like for lunch - unfortunately they've changed the menu and all the lovely seafood was only served in the evenings - ho hum - another home-made burger for me then - probably the best of the holiday though.
  |
||
|
What?
|
||
|
||
|
el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: August 17 2009 at 16:32 |
|
Yeah but I bet you parked in the Rick Stein car park
Seriously I like the guy too but I didn't realise he had that much of a stranglehold on Padstow
 |
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 19:49 |
|
|
Fried Yuca with butter and garlic with parsley
 |
||
|
Hi progmaniacs of all the world
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 19:55 |
|
Makes: 30 balls Preparation time: 2 ½ hours Ingredients
Preparation Cook the corn in three cups of water for 10 minutes two hours before you start preparation. Drain and let stand. Peel the yuca and grate it together with the cheese. Mix with the drained corn. and grind together with a corn mill. (You don't need to buy a mill. There will be many local and Ana says it cost C$3 or about $.20 to have it done.) Mix all the ingredients except the oil and water together to make the masa. Form into balls of about 1 inch and fry in oil until golden brown. (Note that you don't have to do balls. You can, for example, form the dough into rings.) Topping (Miel de dulce) Grate the dulce and put in a pan with the water and cinnamon sticks. When the mixture is sticky it is ready to serve. Serve aside the buñuelos so that people can add as much of the topping as they want. |
||
|
Hi progmaniacs of all the world
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 20:06 |
|
Ingredients
Directions
|
||
|
Hi progmaniacs of all the world
|
||
|
||
|
Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: August 17 2009 at 21:10 |
|
yuca, yucca, or manioc. I know it as yucca have never prepared it at home, but have had it usually prepared deep fried in restaurants around here. As a starchy fried food we might may rarely prepare it at home in that fashion, if, I should say when, we take it on. It's usually available raw in the local farmer's markets. I can look it up, and but are there any other ways to fix it that you've done? The nice thing about it when peeled and fried is that you're getting some good fiber along with the starch. They can get nice and crispy on the outside and tender yet not too mushy on the inside. Here it is raw. It's not something you'd likely eat raw, but I might be wrong, some folks might:  Difficulty in preparation when it comes to a raw artichoke I think is much less than the yucca, I think. But then again, I've never done an artichoke yet. Edited by Slartibartfast - August 17 2009 at 21:31 |
||
|
Released date are often when it it impacted you but recorded dates are when it really happened...
|
||
|
||
|
Post Reply
|
Page <1 6869707172 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
Vompatti wrote: