Prog Chefs Unite!!!

 you don't make your own pasta?!?!?!?!  

A 50:50 mix of wild and long-grain is ideal for strogonoff

Slartibartfast wrote: Have you had any wild rice (not actually a rice but quite nice)? "Northern wild rice (Zizania palustris) is an annual plant native to the Great Lakes region of North America, the aquatic areas of the Boreal Forest regions of Alberta, Saskatchewan and Manitoba. Northern wild rice is the state grain of the U.S. state of Minnesota. Harvesting wild rice by canoe is still practiced in these regions." Wikki

Yeah, it's usually paired with other rices, when cooked it cracks open and there's a ricey inside.  Nice nutty flavor, good source of fiber.

V


Edited by Slartibartfast - February 13 2010 at 17:43

orange beef tonight;  the thin-sliced round is marinating in orange juice, peel shavings, garlic, rice wine, soysauce, honey and chili paste, later to be plunked in a hotter-than-hot wok with peanut oil and seared to perfection with a few scallions, dumped lovingly over a mound of steaming Basmati rice. 

I've come to quite like the Basmati over the California long grain I normally use, it has a narrower grain that takes juices well and a nice nutty flavor.

 ^ I might try the napkin soup (though I might go to a Thai place instead of fastfood; the napkins will have more flavor)

Unbelievable! Half the world can't feed themselves! And this geezer wants a T-Bone steak for his last meal?

Guys in jail. I'd give them dry bread & water all year round.
On Christmas I'd put a few flavour crystals in the water but wouldn't make it too tasty and give them some butter on the bread . But not too much.

Guys on death row for the last meal could have mouse. I'd make a great jailhouse chef. 

I was in the bookstore and I couldn't believe all the cookbooks they had. They even had an Amish cookbook. They had more cookbooks than books on alien abduction. Just for fun I asked the girl if they had a jail cookbook . I told her I just got out after doing 15 years hard time and missed the delicious food. She looked at me and said "You're joking right?" She looked up jail cookbooks and such things really do exist but they couldn't order it. I think I`ll just buy some frozen perogies from the Ukranian food store and throw them in the nuker and forget about jail food for tonight since the other half is away. I stll can't beleive that they actually have jail cookbooks. Jail cookbooks!

Dean wrote: ^ I gather it's an American take on a Croque-monsieur - except it's battered, deep fried and drenched in sugar.

 

It seems that most of us (all of us?) love spicy food, especially in the winter time (if not, you’re not one of us). I love a good chili con carne, but I also like to vary. This Asian dish, called Kheema, is based on a recipe I found many years ago. I have adjusted it a lot; adding carrots and spices and reducing the amount of potatoes. Here’s my latest version:

1. Chop 5 to 15 cloves of garlic, 1 to 5 red chillies, one big onion and simmer in a big pot until the onion is shiny.

2. Add 400 grams of minced meat (beef or lamb), fry until the meat is cooked through.
 
3. Add 2 to 3 cubed potatoes and 3 to 4 cubed/sliced carrots. Add cumin, coriander seeds, ground nutmeg and Indian curry powder to taste. Add a can of crushed tomatoes and crumb a vegetable stock cube in the pan.

4. Bring the dish to boil. Have a glass of wine (or beer or whatever) while waiting. Chat with your spouse or listen to your favourite music. Stir occasionally. After app. 30 minutes, the potatoes and carrots should be ready. Taste. Add chilli powder if you want to spice it up. Add salt and a little honey if needed. Finally, add one can of peas (drained).

Edited by refugee - February 10 2010 at 10:33

jammun wrote:   Nothing to do with food, but I was listening to The Yes Album last night and HOLY MOLY is that a fine piece of music, still to this day!

That it is, sir, that it is. 

Dean wrote: ^ I gather it's an American take on a Croque-monsieur - except it's battered, deep fried and drenched in sugar.

*feels sick*