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Marty McFly View Drop Down
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Points: 3968 		Direct Link To This Post Posted: January 15 2010 at 18:35

Will do Dean's first, it looks easy and I have all ingredients.

1)By Paprika, they means pepper spice, am I right ? Because in my language,  Paprika means Pepper bell.

Will do these potatoes ?

, I don't think we have others at home, nor in common hypermarkets / supermarkets - these terrible buildings (but necessary)

2) & 3) looks similar, while they looks like something that I maybe already ate, third option is unknown to me. Not so familiar with world cuisine, but certainly am trying to be.


However, tortilla seems to be favourite one.





David

Can I use the previously mentioned potatoes, as described on image ? Your recipe seems good too, will have to get some ingredients, but this I will talk about later.

Can I get some results without maple syrup ? You know, Central Europe, not so familiar with these things (never tasted, nowhere to get - or at least in mainstream shops, not so keen on trying it, as I heard many stories about it, no offense)



I have to get some sausages, they can spice everything and I really lack them now.

My girl can cook, but you know, it's good to be a cook I think. My father is and I intend to go into his footsteps (I already did in many parts of life, except drugs and cigarettes, including prog/classic rock)
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"

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Marty McFly View Drop Down
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Points: 3968 		Direct Link To This Post Posted: January 15 2010 at 18:36

And thanks by the way,


your hints, suggestions and guides are helping me a lot. You know, I like food, so logical next step in evolution is to learn how to cook it, as I'm sure I'll enjoy the process too (and resultes, haha)
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"

   -Andyman1125 on Lulu







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Atavachron View Drop Down
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Points: 65750 		Direct Link To This Post Posted: January 15 2010 at 18:39
yes Martin those potatoes are perfect-- I realized after I posted that maple syrup is only easy to get in North America (and it's expensive here, too).. see if you can find a small container at a good shop, if not the recipe is also very good without it, just don't use 'pancake' or 'waffle' syrup   


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Raff View Drop Down
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Points: 24438 		Direct Link To This Post Posted: January 15 2010 at 18:39
Marty, maple syrup can be found in groceries selling international foods - there are quite a few of them in Rome, and I believe you might have some in the Czech Republic too. The one I generally bought in Italy was Canadian, while here I buy US made maple syrup. The important thing is that it must be REAL maple syrup, not imitation stuff, which is mostly made with corn syrup (glucose), and has nowhere the same delicious flavour.
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Atavachron View Drop Down
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Points: 65750 		Direct Link To This Post Posted: January 15 2010 at 18:41
^ exactly

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micky View Drop Down
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Points: 46838 		Direct Link To This Post Posted: January 15 2010 at 18:48
Originally posted by Atavachron Atavachron wrote:

Originally posted by Marty McFly Marty McFly wrote:

So, I don't play games much, but let's use the system from game I like. Do ACHIEVEMENTS style.

Can cook the chicken-ticked

Can do soup-ticked

And so on.

So, my question (begging for help, pleaaaaaaase) is, can you recommend me some of these online recipes ? Some easy one, or not necessarily easy, but the most important thing is that it has to be made from basic ingredients. Nothing special, rare.

HINT: At home, we have onions :-)and garlic, potatoes, salt, pepper, many spices (except Melange - Dune), eggs (I suppose), bread, butter (not nature one, but this one which is coming in boxes - margarine is it called?).

You know, it's day before shopping, so can you recommend me something from these also ?

:-) thanks forwards.



I'll give you a fairly simple recipe that uses some of the things you mention, others you'd have to get :

- 3 or 4 Russet potatoes (the large brown ones), chopped into dice-sized cubes
- 1 large yellow or white onion, chopped
- 1 green bell pepper, chopped
- 3 or 4 sausages, sliced into 1/2 inch pieces (any kind will do but I like a pork sausage that's smoked,       Andouille or Hungarian are nice)
- real maple syrup
- 1/4 cup olive oil
- salt & pepper

Heat a large pan with half the oil and sautee onions and peppers together with a bit of salt till tender. Remove onions and bell peppers from pan and put in a bowl. Put rest of the oil in the pan, turn flame up to medium, fry potato cubes with some salt&pepper till they start to get golden, reduce heat to low, cover and cook till tender. Put potatoes in the bowl with vegetables, and fry sausage pieces briefly. Return potato/vegetable mixture to pan with the sausage, add about 1/4 cup maple syrup, maybe a bit more S&P to taste, simmer on low for a few minutes, add a splash more of the maple syrup, and enjoy.

This may seem complex but it just takes some time, and you'll get the hang of it after making this dish a few times. Good luck!





now that sounds DELICIOUS haha. Heart
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: January 15 2010 at 19:06
Originally posted by Marty McFly Marty McFly wrote:

Will do Dean's first, it looks easy and I have all ingredients.

1)By Paprika, they means pepper spice, am I right ? Because in my language,  Paprika means Pepper bell.

Paprika is http://en.wikipedia.org/wiki/Paprika - used to make Hungarian Goulash. I think the Czech word is Paprice.
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Slartibartfast View Drop Down
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Points: 29630 		Direct Link To This Post Posted: January 15 2010 at 20:13
Originally posted by Dean Dean wrote:

Originally posted by Marty McFly Marty McFly wrote:

Will do Dean's first, it looks easy and I have all ingredients.

1)By Paprika, they means pepper spice, am I right ? Because in my language,  Paprika means Pepper bell.

Paprika is http://en.wikipedia.org/wiki/Paprika - used to make Hungarian Goulash. I think the Czech word is Paprice.

Food geek moment:
You can thank the Americas, also known as the New World for this kind of pepper aka chili peppers in some varieties.  What we call bell peppers are a totally mild variety. 

At the house between the creeks (in Decatur, GA) we'd been successfully growing many of the hotter varieties: jalapenos, habaneros, tabascos, serranos (I know I'm forgetting one or two varieties we've tried).  I'm surprised we did so well.  I would have thought they'd be much more particular to growing in hotter climates. 

Nothing like having access to fresh peppers, herbs, and other vegetables from you own garden when you can. 

v   We've had at least a couple of rosemary bushes and they keep dying out.  I really like to brush my hands on a bush and inhale.  Wonderful herb with lamb.


Edited by Slartibartfast - January 16 2010 at 10:50
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Atavachron View Drop Down
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Points: 65750 		Direct Link To This Post Posted: January 15 2010 at 20:22
^ someday I'd like to grow herbs, we do have a big rosemary bush in the back which is delicious fresh or dry, we have some sage growing too I think
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Marty McFly View Drop Down
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Points: 3968 		Direct Link To This Post Posted: January 16 2010 at 09:38

When talking about which "food" introduced America, I always think about potatoes. Such a basic food, but 1000 years ago, nobody here knew about them.

I should try the recipes.
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"

   -Andyman1125 on Lulu







Even my
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Points: 29630 		Direct Link To This Post Posted: January 16 2010 at 10:48
Originally posted by Marty McFly Marty McFly wrote:

When talking about which "food" introduced America, I always think about potatoes. Such a basic food, but 1000 years ago, nobody here knew about them.

I should try the recipes.


OOOH how Eurocentric.  LOL

By the way, if they're available in your area you really need to try sweet potatoes, not really as sweet as the name would imply, loaded with beta carotene.  If you can get a can of chipotle peppers and add some of them to mashed sweet potatoes, yum.  Unless you don't like spicey hot food.  But you can always add a smaller portion. I'm thinking if the sweet potatoes are equivalent to the portion you show of white ones a whole can might work.  Around these parts the cans aren't too big.  This isn't a brand we have available but the can size is about right:
http://www.mexgrocer.co.uk/images/P/chipotles-in-adobo.jpg


Edited by Slartibartfast - January 16 2010 at 11:06
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Raff View Drop Down
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Points: 24438 		Direct Link To This Post Posted: January 16 2010 at 10:51
I've tried sweet potatoes with chipotle, and all I can say is Thumbs Up. Wonderful stuff!
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Points: 29630 		Direct Link To This Post Posted: January 16 2010 at 11:05
Another dish that is fairly ubiquitous in the southern United States is cole slaw: cabbage with mayonnaise in various formulations.  Often made with sugar and way too sweet.  I really used to hate it as a kid.  Then I found a good hot sauce really balances out the sweet and have since become friendly with it. LOL 
Released date are often when it it impacted you but recorded dates are when it really happened...
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Easy Money View Drop Down
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Points: 10712 		Direct Link To This Post Posted: January 16 2010 at 11:19
Originally posted by Slartibartfast Slartibartfast wrote:

Another dish that is fairly ubiquitous in the southern United States is cole slaw: cabbage with mayonnaise in various formulations.  Often made with sugar and way too sweet.  I really used to hate it as a kid.  Then I found a good hot sauce really balances out the sweet and have since become friendly with it. LOL 



On the west coast cole slaw isn't sweet at all, neither is the tuna salad, I prefer the southern versions.
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: January 16 2010 at 11:38
There's something inherently "unnecessary" about putting cole slaw with everything, it rarely compliments the main and I've never been a fan of mixing hot and cold foods on the same plate, unless it's an integral part of the dish (like Baked Alaska). Most of the time it's just there to fill a gap on the plate. Oh well, I guess it gets kids to eat cabbage.
 
In the UK when you order a sandwich in a pub, café or restaurant they insist on "garnishing" the plate with some sorry excuse for lettuce and a few potato crisps (chips) - what you end up with is wet bread and too much salt.
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: January 16 2010 at 12:17
Originally posted by Marty McFly Marty McFly wrote:

When talking about which "food" introduced America, I always think about potatoes. Such a basic food, but 1000 years ago, nobody here knew about them.

I should try the recipes.

Not even that long - 300 years ago they weren't part of the European diet.
 
Odd thing about the humble Peruvian potato is that most of the time it doesn't really taste of anything, yet add some fat (butter, oil, lard, etc...) and a little salt and it's completely transformed.
 
...and they make Vodka from them Approve
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Padraic View Drop Down
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Points: 31169 		Direct Link To This Post Posted: January 16 2010 at 15:17
Veal shanks are currently braising in the oven (ossobuco) to be served over risotto milanese, and a bottle of pinot grigio.
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Marty McFly View Drop Down
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Points: 3968 		Direct Link To This Post Posted: January 16 2010 at 19:15

Will try syrup in future, now I have to fight for potatoes! Mother stolen them from .... well, from herself, but you know :-D

Actually, we have this instead of pancakes (even there's too much sugar on it), we use:
1)sugar
2)cinnamon
3)or marmalade with them

Yep, still living with my mother (if not with father), having room for myself, listening prog all day, occasionally doing college (um), not being bugged around at all (having peace a lot of peace) and generally happy.
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"

   -Andyman1125 on Lulu







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Atavachron View Drop Down
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Points: 65750 		Direct Link To This Post Posted: January 16 2010 at 19:37
Originally posted by Dean Dean wrote:

There's something inherently "unnecessary" about putting cole slaw with everything, it rarely compliments the main and I've never been a fan of mixing hot and cold foods on the same plate, unless it's an integral part of the dish (like Baked Alaska). Most of the time it's just there to fill a gap on the plate. Oh well, I guess it gets kids to eat cabbage.


if it's bad slaw, absolutely, but I love good fresh coleslaw and wish more places served it (I even like it on top of a sandwich)..the mix of cool, crisp, sweet, tangy and creamy is the perfect contrast to the heartier and greasier things it's served with

Brian, I've been making slaw my whole life but I've never quite got it perfect-- I've heard draining the shredded cabbage overnight helps, but my problem has always been the sauce; I mix mayo with a bit of lemon, mustard, s&p, maybe some worcestershire and maybe a little milk or cream. It's good but not amazing.. any tips ?

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Points: 65750 		Direct Link To This Post Posted: January 16 2010 at 19:38
Originally posted by Easy Money Easy Money wrote:

Originally posted by Slartibartfast Slartibartfast wrote:

Another dish that is fairly ubiquitous in the southern United States is cole slaw: cabbage with mayonnaise in various formulations.  Often made with sugar and way too sweet.  I really used to hate it as a kid.  Then I found a good hot sauce really balances out the sweet and have since become friendly with it. LOL 



On the west coast cole slaw isn't sweet at all, neither is the tuna salad, I prefer the southern versions.


me too, them folk knows how'ta cooks


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