Prog Chefs Unite!!!

Edited by Slartibartfast - February 13 2010 at 07:27

Yep the napkin soup looks inviting. Simple cooking instructions. I'll try that one tonight. Just have to stop by the food court on the way home to collect napkins. Better than sucking on a damp cloth. The baby food vindaloo looks like it could be quite effective.

Basmati is wonderful, especially the real Indian variety - I tried some US-grown Basmati, and it was nowhere as good, way too starchy. I also like jasmine rice, but find that Basmati is the one that holds up best, with grains keeping their shape and not clumping together too much. Anyway, I'll have to try your recipe ASAP - Micky would absolutely love it!

I believe I have, though not on its own, but rather as a part of some mix. Anyway, I've got lots of recipes including wild rice, and one of these days I'll try one of them. 

Earlier today I made Bolognese sauce - a lightened-up, though fairly authentic rendition of the original recipe - to use tomorrow in Bolognese-style lasagne (with béchamel sauce, instead of the ricotta they generally use it here in the US). I promised Micky I'd make them for Valentine's Day, and I am keeping my promise - I want him to taste some Italian-style lasagne. I am a bit nervous about using no-boil lasagna noodles (got them from Trader Joe's - they contain eggs and are made in Italy), but hopefully they'll work out fine.

I used to have a thing like that in Rome (which I suppose is still there, tucked away somewhere in that monster of a flat where I lived). My mum did use to make pasta, though she stopped years before her passing. Anyway, I saw one of those in an outlet store in this area (love those places!), and it went for $20. Hopefully in the next few weeks I'll get a bread machine that makes pasta dough as well.

Slartibartfast wrote: I've seen those pasta roller things used on TV (not actually on top of the telly )  Some things are best bought premade so you can focus your energies on the rest of the dish.  Tortillas fall into that category. Shame on you Dean, you need to use a gift kitchen gadget at least once.

Brian, I suppose you're familiar with the joke, "sex on TV is great, provided you don't fall off"...

Anyway, I agree with you about the time- and energy-saving quality of premade stuff such as pasta sheets and tortillas. Tomorrow I'm going to make béchamel sauce from scratch, and then layer the pasta with the Bolognese and béchamel sauces, with liberal sprinklings of Parmesan cheese in between. I am quite sure my other half will be bowled over!

I made lasagne  with fresh pasta sheets for Christmas (bought them at Whole Foods Market), and they were beyond delicious. However, those pasta sheets needed to be boiled for one minute or so, and that meant cooking each them separately, and then laying each them on a kitchen towel to stop them from drying out. I burned my fingertips several times when handling them, but it was well worth the effort - the dish turned out perfectly. It was a recipe I'd found on the Epicurious website, a 'white' lasagna with radicchio sautéed with onions and bacon, and a thick béchamel enriched with Taleggio cheese.  

Having finally recovered from the Super Bowl Monte Cristos, I am now able to contemplate the couple pounds of scallops and shrimp that are sitting in the fridge.  I suppose it will be the usual:  shrimp w/ pineapple in Thai hot sauce and grilled.  The scallops are a bit more of a question.  Probably the usual:  marinate in Yoshida's sauce ((http://www.mryoshidas.com/)  and no I don't have any connection with Yoshida) to enhance the inherent sweetness of the scallops.  Then also grill those scallops.  We are having remarkably good weather here in the U.S. Northwest, so it's no problem to get them outside on the grill.  Served over rice or just eaten off the skewer, these are excellent.

jammun wrote: Having finally recovered from the Super Bowl Monte Cristos, I am now able to contemplate the couple pounds of scallops and shrimp that are sitting in the fridge.  I suppose it will be the usual:  shrimp w/ pineapple in Thai hot sauce and grilled.  The scallops are a bit more of a question.  Probably the usual:  marinate in Yoshida's sauce ((http://www.mryoshidas.com/)  and no I don't have any connection with Yoshida) to enhance the inherent sweetness of the scallops.  Then also grill those scallops.  We are having remarkably good weather here in the U.S. Northwest, so it's no problem to get them outside on the grill.  Served over rice or just eaten off the skewer, these are excellent.

But of course if Yoshida would send you some free bottles in thanks for your plug, you would not refuse.

So I'd like to take a moment to plug this in the hopes that I might actually get sent some freebies.

http://www.extremefood.com/shop/home.php