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Dean 
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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 Posted: July 02 2012 at 17:41 |
 Anthony H. wrote:
I want to try both haggis and steak & kidney pie. You can't get that sh*t anywhere in the US...
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Haggis is not something I enjoy, though I commend you for wanting to try it. Kate and Sidney pie (or Snake and Pigmy if you prefer, both are legal tender over here) is excellent.
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 02 2012 at 17:58 |
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Other than liver, offal is just not a staple in the US.
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Anthony H.
Prog Reviewer
Joined: April 11 2010
Location: Virginia
Status: Offline
Points: 6088
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Posted: July 02 2012 at 19:05 |
Epignosis wrote:
Other than liver, offal is just not a staple in the US.
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I'd like to try more, but it really is impossible to find over here. I haven't tried liver - not too many restaurants serve it, and I'm normally a bit too apprehensive to order it, anyway. I have had tripe in Vietnamese pho soup, though, and I like it a lot.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: July 02 2012 at 19:32 |
My boss at my first architectural firm went on a trip to Scotland and when he got back commented that the purpose for Scotch was to kill the taste of the haggis. 
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65268
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Posted: July 03 2012 at 02:33 |
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love Yorkshire Pud-- made it once in grammar school, though at that time it was called it "German Pancakes" ... yeah I don't know
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: July 03 2012 at 02:45 |
^ German pancakes only puff around the edges and have a moist pancake like texture in the centre - a good Yorkshire Pudding will rise all the way to the centre and be crisp through-out, the difference is subtle but they are different.
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 03 2012 at 16:30 |
Seafood tonight, as we are preparing ourselves for a couple of days on the coast. 
I'm going to do some bacon-wrapped shrimp topped with tarragon and grated Parmesan cheese. With it, we will have risotto (I actually have arborio rice for this).
Edit: One of the best dishes I've ever done.
Edited by Epignosis - July 03 2012 at 17:35
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65268
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Posted: July 03 2012 at 17:57 |
Dean wrote:
^ German pancakes only puff around the edges and have a moist pancake like texture in the centre - a good Yorkshire Pudding will rise all the way to the centre and be crisp through-out, the difference is subtle but they are different. |
ah; thanks, a detail only a Brit would know
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 08 2012 at 18:10 |
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Poached salmon with Hollandaise sauce (and tarragon) over a bed of Basmati. We were quite pleased (though my sauce needed more salt).
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65268
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Posted: July 08 2012 at 23:25 |
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spicy blackbean chicken with scallions over Basmati
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 09 2012 at 19:17 |
I did not cook, but went to a brewery and restaurant for our anniversary. Usually I am disappointed in restaurants, but this place was excellent. I'm not big on prime rib, but my wife ordered it, and it was exceptional. I had steak and risotto. The fried green tomatoes and goat cheese appetizer was a highlight for me.
Also, I drank 100 ounces of beer there.  
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Flyingsod
Forum Senior Member
Joined: March 19 2006
Location: United States
Status: Offline
Points: 564
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Posted: July 11 2012 at 19:58 |
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Ok so this isn't exactly the height of culinary aspirations but... I had to make my own Rocky Road ice cream tonight. why? because the evil corporate bean counters have decided its more economical to use paste swirled into the ice cream than actually use marshmallows. There is no brand left that has real marshmallows around here. We've got like like about 15 brands of everyone is useing the paste. I HATE that nasty marshmallow swirl crap. It tastes of pure sweetness with no flavour and feels like Vaseline on your tongue. So I made my own with actual marshmallows and it was divine.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 11 2012 at 21:28 |
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Tonight I made lasagne. Love making it even though it takes a while.
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: July 12 2012 at 21:24 |
I've been on travel so I haven't cooked in ages. Instead I decided to get fat on pizza and beer.
Seriously I have had some great seafood dishes (I'm in Newport RI).
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65268
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Posted: July 12 2012 at 23:04 |
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^^^ that marshmallow stuff is awful, luckily the westcoast still has numerous brands that have the little ones
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Anthony H.
Prog Reviewer
Joined: April 11 2010
Location: Virginia
Status: Offline
Points: 6088
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Posted: July 14 2012 at 21:40 |
 I made peach cobbler tonight.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: July 15 2012 at 05:16 |
Padraic wrote:
I've been on travel so I haven't cooked in ages. Instead I decided to get fat on pizza and beer. |
That's not very prog. Throw in some titties. 
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 15 2012 at 16:31 |
My wife swears she does not like lamb (she said that about fish, and I've got her eating trout and salmon now).
So tonight I am preparing a lovely pair of pan seared lamb loin chops crusted in salt, pepper, and rosemary to be served with a balsamic honey reduction, paired with asparagus and garlic whole wheat bread to be dipped in balsamic vinegar and olive oil.
Next mission is getting her to eat duck. Stay tuned...
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65268
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Posted: July 15 2012 at 19:03 |
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: July 16 2012 at 07:11 |
Bit of a warning...
Just back from a weekend in Lille (N.France) & had some fantastic Flemish inspired foods, but also tried one I'd never inflict on my worst enemy:
The Andaouillette AAAAA 
Looks like a good if pale sausage, yes?
No
A friend loves these & ordered one; as he knows I love good sausages, he allowed me to try a piece, saying it was an 'aquired taste'. Now, there is an initial flavour of a really good pork sausage, but then the real flavour kicks in...
...imagine the combined flavour of farmyard sweepings, with an added strong hint of well rotted pigsh*t (I kid you not).
After a few minutes of really having to restrain my gag reflex, I eventually swallowed it, but Jeeeeez!
Without a doubt, the worst thing I have ever eaten, so if you ever see this on a menu & you've not had it before, for the sake of your sanity, keep it that way
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Jon Lord 1941 - 2012
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