Forum Home Forum Home > Topics not related to music > General discussions
  New Posts New Posts RSS Feed - Prog Chefs Unite!!!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedProg Chefs Unite!!!
 Post Reply Post Reply Page  <1 108109110111112 156>
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Finnforest View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 03 2007
Location: The Heartland
Status: Offline
Points: 17168 		Direct Link To This Post Posted: January 19 2011 at 19:49
ooohhhhhhh
http://www.toneoperi.altervista.org/wp-content/uploads/2007/09/0_homer_ribwich.jpg
...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: January 19 2011 at 19:50
a classic--  so Rob did you make a cream sauce first or just throw it all together?  I must admit the meatpie was never a favorite of mine, but I'm sure a good homemade one is delicious
Back to Top
Epignosis View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32552 		Direct Link To This Post Posted: January 19 2011 at 20:38
Originally posted by Atavachron Atavachron wrote:

a classic--  so Rob did you make a cream sauce first or just throw it all together?  I must admit the meatpie was never a favorite of mine, but I'm sure a good homemade one is delicious




I suppose "from scratch" might be a slight exaggeration- the sauce was a can of Campbell cream of chicken and mushroom soup.  Everything else (including the crust) was from scratch.

In there are sauteed onions, celery, carrots, green beans, corn, peas, and chicken seasoned with thyme, garlic powder, and salt.

I cooked the vegetables in one pan, the chicken and onions in butter in another, and then added the soup and milk to the chicken and onions.  Then I threw the veggies in the mixture. 

Bake for 45 minutes on 375F and voila.  My wife says it's the best chicken pot pie she's ever had, and she is a huge critic.
https://epignosis.bandcamp.com/album/a-month-of-sundays
Back to Top
stonebeard View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: May 27 2005
Location: NE Indiana
Status: Offline
Points: 28057 		Direct Link To This Post Posted: January 26 2011 at 22:20
I just rented books on Irish, Scottish, German (and other Europen), and English cuisines. Going to take a look at them tonight and decide a meal to make the family tomorrow. It's a bit funny because Britain isn't especially known for it's cuisine, except in a negative way, but those damn French and Italians are just the popular girl. Nonsense. We're all of Northern Europen descent and that's what I'm going to make dammit.

Moved into a new place recently by the way, and our not having a microwave has brought out the chef in my (as well as my mom saying she'll foot my grocery bill as long as I eat healthy Beer.

Having parsed through the Scottish books, I can say they sure like haddock and potatoes.
My soundcloud. Please give feedback if you want!
Back to Top
stonebeard View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: May 27 2005
Location: NE Indiana
Status: Offline
Points: 28057 		Direct Link To This Post Posted: January 26 2011 at 22:27
Originally posted by Epignosis Epignosis wrote:

Chicken pot pie from scratch.
My soundcloud. Please give feedback if you want!
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: January 27 2011 at 02:17
Originally posted by stonebeard stonebeard wrote:

It's a bit funny because Britain isn't especially known for it's cuisine, except in a negative way, but those damn French and Italians are just the popular girl. Nonsense. We're all of Northern Europen descent and that's what I'm going to make dammit.


actually the real trad. British food is some of the most flavorful, you just have to be into things like roasted marrow and blood pudding and Stilton and other great things

made a simple chicken & sausage tonight;  kielbasa panfried with sliced chicken breast, ripe tomatoes, olives, beer (white wine also good), salt&pepper and a dash of garlic powder, served over Fettuccini--  this must rest for at least 5 minutes before serving or the flavors won't have blended well
Back to Top
stonebeard View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: May 27 2005
Location: NE Indiana
Status: Offline
Points: 28057 		Direct Link To This Post Posted: January 27 2011 at 16:35
I'm making a nice Irish meal: corned beef with parsely sauce and champ for the family. Guinness, too. :)))
My soundcloud. Please give feedback if you want!
Back to Top
TODDLER View Drop Down
Forum Senior Member
Forum Senior Member
Avatar
VIP Member

Joined: August 28 2009
Location: Vineland, N.J.
Status: Offline
Points: 3126 		Direct Link To This Post Posted: January 27 2011 at 18:13
Meg Tilly recipe...........................................Fruit Crisp/Crumble Tasty Treat
 
Preheat oven to 350
Grease a square 8X8 pan with butter. (make sure you use a entire stick and spread it around the corners and bottom of pan with your fingers)

Place in pan: Approximately 4 cups of fruit. I eyeball it and fill the pan until it is around 3/4 full. You can use granny smith apples that have been peeled and sliced, or a combination of fresh or frozen berries.

My favorite is a mix of 2 granny smith apples, and a mix of the rasberries, strawberries, and blueberries that I purchase at Acme in the produce department.
 
In a bowl mix:

1/4 cup white sugar
1/2 light brown sugar
1/2 cup of unbleached white flour
1/2 cup of large flake oats (the baking slow ones, and not instant or quick cook)
1/3 cup of softened butter
1 rounded teaspoon of ground cinnamon

Add mixture in bowl and blend. Then dump mixture onto the fruit in the baking pan and spread until it is covered evenly.
Cook until some of the fruit jucies are bubbling through the top and you can plunge a fork into the centre of the crisp and not meet any resistance. The timing really depends on whether you used frozen or fresh (both taste great) and how hot your oven is, since all ovens vary. So be flexible. Could take anywhere from 30 minutes to 1 hour to cook.

When ready, take out of oven and let sit for a few minutes before you serve it or you might burn your mouth.

To serve" scoop out a generous portion and drizzle heavy whipping cream over the top and around the serving (sort of like a cream moat).....then......devour!

Meg Tilly uses a large handful of raw almonds, and a large handful of pecans.....I do not and it's a great dish without them! I don't bother with the whipping cream either.  Try this dish with a cup of coffee or tea. It's delicious in the wintertime in front of the fireplace. That's preference and I probably wouldn't eat this dish during the summer months. Late at night, during the winter it's great to eat it when your putting your dogs up and watching a movie.
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: January 28 2011 at 15:25
 ^ yum
Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630 		Direct Link To This Post Posted: February 04 2011 at 21:16
Released date are often when it it impacted you but recorded dates are when it really happened...
Back to Top
jammun View Drop Down
Prog Reviewer
Prog Reviewer
Avatar

Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449 		Direct Link To This Post Posted: February 04 2011 at 21:58
Super Bowl time.  Did I mention I have 7 lbs. of chicken wings sitting in the fridge?  If they don't flat out kill me, well I'll be one happy guy.
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: February 04 2011 at 22:33
 ^ it's my understanding that if cooked, chicken wings ought not to prove fatal

Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630 		Direct Link To This Post Posted: February 04 2011 at 22:59
Originally posted by Atavachron Atavachron wrote:

 ^ it's my understanding that if cooked, chicken wings ought not to prove fatal


Depends on how hot you make them. Wink
Released date are often when it it impacted you but recorded dates are when it really happened...
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575 		Direct Link To This Post Posted: February 05 2011 at 05:51
or how cold - 7 lbs of frozen meat makes an effective bludgeon.
 
 
 
 
...and then afterwards you can eat the murder weapon. Wink
 
 
 
 
Lets see them crack that one on ProgArchives CSI.
What?
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: February 06 2011 at 07:27
did a simple roast chicken drizzled with olive oil, sea salt, pepper, Sriracha paste, a little white wine and orange juice for sauce, baked at 450 for about 40 mins and then under the broiler to crisp the skin well.. with rice and peas
Back to Top
refugee View Drop Down
Forum Senior Member
Forum Senior Member
Avatar
VIP Member

Joined: November 20 2006
Location: Greece
Status: Offline
Points: 7026 		Direct Link To This Post Posted: February 10 2011 at 14:07
I went to the supermarked today and looked for swordfish (frozen). I know the Greek word (ξιφίας) so I’m sure they didn’t have it, but they had another kind of fish, γαλέος, which looked promising, so I bought a few slices of that.

When I came home, I used Google Translate to find out what kind of fish it was. It turned out to be tope, aka school shark:

http://en.wikipedia.org/wiki/School_shark

Does any of you have any experiences with shark meat? I know it’s used in Spain and Mexico where it’s called cazon. Does it require special treatment, or can I cook it in the same way as I cook swordfish?
He say nothing is quite what it seems;
I say nothing is nothing
(Peter Hammill)
Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630 		Direct Link To This Post Posted: February 10 2011 at 18:56
I got your shark recipes right here:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=shark&fnSearchType=site
Ooooh, this one looks good, it ain't Greek though:

Ingredients

  • 1 pound mako shark or marlin loin cut into 1/2-inch dice
  • 1 can chipotle in adobo
  • 2 gloves garlic
  • 1/4 cup cilantro leaves
  • 1/4 cup olive oil
  • 4 fresh corn tortillas
  • 2 tablespoons finely diced onion
  • 1 tablespoon chopped cilantro
  • 1 lime, cut into wedges

Directions

Begin by skewering the diced shark onto skewers putting about 5 to 6 pieces per skewer. Repeat process set aside. In a blender combine the chipotle, garlic, cilantro leaves and olive oil and puree until smooth. Lay skewers on a tray and pour a little of the chipotle mixture over each one and allow to marinate for at least 1 hour. Grill each skewer on a hot grill for 3 minutes on each side and serve with tortillas, onion, cilantro and lime wedges.

Haven't ever had or cooked shark myself.  I'm more of a salmon and raw tuna kinda guya.




Edited by Slartibartfast - February 10 2011 at 19:00
Released date are often when it it impacted you but recorded dates are when it really happened...
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: February 10 2011 at 19:27
Originally posted by refugee refugee wrote:

I went to the supermarked today and looked for swordfish (frozen). I know the Greek word (ξιφίας) so I’m sure they didn’t have it, but they had another kind of fish, γαλέος, which looked promising, so I bought a few slices of that.

When I came home, I used Google Translate to find out what kind of fish it was. It turned out to be tope, aka school shark:
http://en.wikipedia.org/wiki/School_shark
Does any of you have any experiences with shark meat? I know it’s used in Spain and Mexico where it’s called cazon. Does it require special treatment, or can I cook it in the same way as I cook swordfish?


I don't know a lot about fish but I've noticed shark (especially frozen) can get crumbly if overcooked
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65522 		Direct Link To This Post Posted: February 10 2011 at 19:28
pork chops tonight, broiled with olive oil and chili paste, apple juice for a sauce, with a baked potato and sweet peas
Back to Top
jaybird77 View Drop Down
Forum Newbie
Forum Newbie
Avatar

Joined: February 12 2011
Location: Alaska
Status: Offline
Points: 28 		Direct Link To This Post Posted: February 12 2011 at 03:25
Shredded and Poached Chipotle Chicken, Jicama-Serrano Slaw, Pico De Gallo, Jack and Asadero Cheese, Organic Corn Tortillas 
Back to Top
 Post Reply Post Reply Page  <1 108109110111112 156>

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.266 seconds.
Donate monthly and keep PA fast-loading and ad-free forever.