Prog Chefs Unite!!! |
Post Reply | Page <1 116117118119120 156> |
Author | |||
Finnforest
Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 16913 |
Posted: February 25 2012 at 19:02 | ||
I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start. Anyone here an olive lover? Suggestions?
|
|||
Epignosis
Special Collaborator Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32530 |
Posted: February 25 2012 at 19:08 | ||
Buy a can of large black olives. Eat them. That's my favorite. Used to put them on my fingers as a kid. |
|||
Slartibartfast
Collaborator Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 25 2012 at 19:34 | ||
Yes, for the love of God, stay away from the Mezzetta garlic stuffed olives. Those are tasty suckers. I'm making some chorizo burritos tomorrow. Edited by Slartibartfast - February 25 2012 at 19:44 |
|||
Released date are often when it it impacted you but recorded dates are when it really happened...
|
|||
Dean
Special Collaborator Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 25 2012 at 20:19 | ||
|
|||
What?
|
|||
Barbu
Forum Senior Member Joined: October 09 2005 Location: infinity Status: Offline Points: 30850 |
Posted: February 25 2012 at 20:54 | ||
A Classic |
|||
LinusW
Special Collaborator Honorary Collaborator Joined: September 27 2007 Location: Sweden Status: Offline Points: 10665 |
Posted: February 25 2012 at 23:46 | ||
Oh yes, absolutely! Kalamatas are hard to top, though. Do you enjoy tapenade Jim? If you haven't tried it, I suggest some of that, a nice Italian wine and some crackers and you're good to go! |
|||
Finnforest
Special Collaborator Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 16913 |
Posted: February 26 2012 at 10:47 | ||
I've never had it Linus but thanks for the tip...I'm going to hunt for it next time I'm at the better grocery!
|
|||
Angelo
Special Collaborator Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: February 26 2012 at 10:58 | ||
Better, make your own - it's easy as hell.
Right now, I've got a nice piece of pork belly roasting in the oven, on top of some vegetables. The veggies and fat will be the base for a nice gravy, and the lot will be served with fries and a salad. Simple, cheap and scaringly good.
|
|||
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: February 26 2012 at 11:08 | ||
Tapenade isn't something I'd normally eat raw. I only use to coat a nice loin of cod before roasting or toasted on some small pieces of bread as a canapé. However, it is dead easy to make - chopped black olives and capers mixed with olive oil and flavoured with anchovy and a touch of lemon, then ground to a paste. You can add garlic and herbs if you like (though if eating raw I'd definitely avoid the garlic) .
|
|||
What?
|
|||
Dean
Special Collaborator Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 26 2012 at 11:18 | ||
We've bought a piece of belly pork for a midweek meal - my favourite cut of pork without doubt, slow roasted so the fat renders out leaving behind a crunchy honeycomb of connective tissue and a wonderfully crispy crackling - yum. I like to sprinkle a pinch of five-spice over it while cooking - gives just a subtle Chinese flavour. Probably the only reason for having a jar of five-spice in the larder.
Tonight I'm cooking roast chicken using probably the most laborious and convoluted recipe going - brined overnight, blanched for 30 seconds, left to air-dry for 4 hours, slow roasted at a ridiculously low temperature for another 4 hours, left to rest for 45 minutes, then finally blasted at max temperature for 15 minutes. I hope it's worth it.
|
|||
What?
|
|||
Atavachron
Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65272 |
Posted: February 28 2012 at 23:39 | ||
|
|||
Epignosis
Special Collaborator Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32530 |
Posted: March 10 2012 at 19:04 | ||
I'm making my first tamale pie. I first ate it at my friend's late mother. It was amazing.
Beef, tomatoes, red, orange, and yellow peppers, onions, corn, and cheddar cheese all baked in a cornmeal crust. Edited by Epignosis - March 10 2012 at 19:05 |
|||
Atavachron
Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65272 |
Posted: March 12 2012 at 21:01 | ||
^ oh yeah-- but I admit when I eat cornmeal crust pizza I can barely finish two big slices.
|
|||
Epignosis
Special Collaborator Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32530 |
Posted: March 23 2012 at 18:59 | ||
I do declare, my eggplant Parmesan has to be in the top five dishes I make.
It's not a quick fix, but boy, is it incredible. |
|||
Epignosis
Special Collaborator Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32530 |
Posted: March 27 2012 at 17:25 | ||
Tonight, I'm concocting bacon-wrapped pork chops finished off with Red Stag and set ablaze.
|
|||
iamathousandapples
Forum Senior Member Joined: December 14 2008 Status: Offline Points: 344 |
Posted: March 30 2012 at 23:27 | ||
I still can barely find any recipes that don't make me buy a bunch of equipment or ingredients I'll never use again. Wish I could find some
|
|||
Atavachron
Special Collaborator Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65272 |
Posted: March 31 2012 at 00:52 | ||
^ I know what you mean, though once you find something you like you'll get many years of use out of it: a wok, deep fryer, baking pan, copper omelet pan, whatever it is
|
|||
iamathousandapples
Forum Senior Member Joined: December 14 2008 Status: Offline Points: 344 |
Posted: March 31 2012 at 01:02 | ||
I'll probably finally get around to buying a box grater soon so I can make some potato recipes. Cheaper than the other things I was considering(food processor, stick blender) so that's a plus
|
|||
KoS
Forum Senior Member Joined: May 17 2005 Location: Los Angeles Status: Offline Points: 16310 |
Posted: March 31 2012 at 02:46 | ||
What? Just look for recipes that require the same ingredients. like most Italian dishes require some kind of meat, garlic, olive oil, red and green peppers, onions, tomato sauce paste and whole, and some cheeses such as ricotta, mozzarella and Parmesan. Plus kitchen spices such as thyme, garlic powder, onion powder, black pepper, parsley, red pepper powder, etc. Also, if you have bought or have the equipment, look for recipes using that equipment. Edited by KoS - March 31 2012 at 02:51 |
|||
Slartibartfast
Collaborator Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: April 07 2012 at 16:22 | ||
Kyma's (Atlanta Greek restaurant) Slow-Cooked Eggplant Stew With Sweet Onions and Tomatoes
Ellie Krieger's Smoky Kale Chips |
|||
Released date are often when it it impacted you but recorded dates are when it really happened...
|
|||
Post Reply | Page <1 116117118119120 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 |