/PAlogo_v2.gif "Progarchives.com Homepage")
|
|
Post Reply 
|
Page <1 8081828384 156> |
| Author | ||
Dean 
Special Collaborator 
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
 Posted: January 13 2010 at 07:19 |
|
|
^ don't do it over Summer Rob, my cooking usually tails-off then as I'm not into grilling much ... unless I get a new bbq grill/oven I've got my eye one... or perhaps a chiminea...
/edit: the bbq is actually the Weber that Jim (jammun) mentioned a few pages back Edited by Dean - January 13 2010 at 07:59 |
||
|
What?
|
||
 |
||
|
Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32566 |
Posted: January 13 2010 at 07:21 |
|
|
Well I'm sure as hell not coming during the winter!
 |
||
|
||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: January 13 2010 at 07:22 |
|
|
Never heard 'kate and sidney' before, though of course I have eaten the dish in question. You learn something new every day
 !
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 13 2010 at 07:22 |
|
 Edited by Dean - January 13 2010 at 07:24 |
||
|
What?
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 13 2010 at 07:24 |
|
/edit: he wasn't the only one it seems: http://en.wikipedia.org/wiki/Steak_and_kidney_pie Edited by Dean - January 13 2010 at 07:27 |
||
|
What?
|
||
|
||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: January 13 2010 at 07:29 |
|
|
That's a lovely name indeed
! We do eat kidneys in Italy too, and all kinds of offal. The traditional cuisine of Rome is based on what we call the 'fifth quarter' (that is, offal), and very tasty it is too. I grew up eating stuff like tripe, kidneys, liver and all that, which most Americans wouldn't touch with the proverbial ten-foot pole !
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 13 2010 at 07:33 |
|
something like this... http://www.passione.co.uk/
(Gennaro is a very popular Italian chef in the UK - the stuffed pork I cooked over Christmas is one of his recipes)
|
||
|
What?
|
||
|
||
|
Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32566 |
Posted: January 13 2010 at 07:35 |
|
Before you even mentioned it, I swear I was about to ask what tripe tastes like. I've never had it. I don't think I could get my wife to eat it if she knew what it was. I always hated liver as a kid, but I can stomach it (no pun intended) depending on how it is cooked. |
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 13 2010 at 07:40 |
|
Edited by Dean - January 13 2010 at 07:41 |
||
|
What?
|
||
|
||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: January 13 2010 at 07:41 |
|
Yes, I remember seeing something like that on sale at butcher's shops in Naples, when Micky and I went there for my visa interview. Sounds quite delicious, though not very easily digestible .Robert, tripe is delicious when properly made - it must be boiled until very tender, and then it really melts in your mouth. In Rome it is braised in tomato sauce with mint, and then sprinkled with Romano cheese prior to eating. As to liver, the most famous Italian dish made with it is liver Venetian-style - slowly braised with plenty of onions. |
||
|
||
|
Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32566 |
Posted: January 13 2010 at 07:47 |
|
|
Tomato and mint?
 It's probably one of those things that is much better than it sounds. |
||
|
||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: January 13 2010 at 07:52 |
|
|
I very often put mint in tomato sauces - it works very well instead of basil. In Rome we generally use a variety of mint that grows wild, and has very small leaves. The same herb is used when making braised artichokes (carciofi alla romana) - one of my favourite dishes in the world
 .
|
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65760 |
Posted: January 13 2010 at 17:48 |
|
you might try a chopped liver from a good deli; a pâté of chicken liver, onion, egg and chicken fat.. yummayum |
||
|
||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 14 2010 at 04:06 |
|
|
Last night I made my easiest (yet tastiest) dish: I bought thick cut smoked pork chops from this little family owned market and seared them in a cast iron skillet, and paired them with sliced apples (jonathan and granny smith) sauteed them in butter, a squeeze of lemon, brown sugar, cinnamon and a little nutmeg. This combination is up there with beef and bleu cheese, and chocolate and really good coffee.
E |
||
|
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65760 |
Posted: January 14 2010 at 17:27 |
|
|
hey Eric!
I've made similar porkchops; pan-seared with thin sliced apples and a bit of thyme, S&P, then the drippings deglazed with orange juice and reduced into a nice sauce |
||
|
||
|
Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24438 |
Posted: January 14 2010 at 17:45 |
|
|
I will have to try it ASAP - lots of apples in the kitchen that are begging to be used
!
|
||
|
||
|
Marty McFly
Special Collaborator
Honorary Collaborator Joined: March 23 2009 Location: Czech Republic Status: Offline Points: 3968 |
Posted: January 14 2010 at 18:17 |
|
|
Can someone taught me how to cook ? I can do tea and soup (these from shop), but nothing more. However, I can do ham & eggs on pan with some oil. |
||
|
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"
-Andyman1125 on Lulu  Even my |
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65760 |
Posted: January 14 2010 at 18:25 |
|
|
ham and eggs is a good start (some chefs think if you can make good eggs, you can become a good cook)-- it takes a lot of practice to get comfortable cooking, I'd say take some chances and try making something a step above eggs but not too difficult..as for cookbooks I'd say anything by Jamie Oliver or Jeff Smith is a good choice
|
||
|
||
|
Marty McFly
Special Collaborator
Honorary Collaborator Joined: March 23 2009 Location: Czech Republic Status: Offline Points: 3968 |
Posted: January 14 2010 at 18:43 |
|
|
CookBOOKS are good, but TV ones I quite hate. I've never been able to "get-it" in time, to write down all the ingredients and so on. Capturing it on video was the only way how to get it and it's, as you probably can guess, clumsy and impractical way. Cook books are different case. We have quite a lot of them at home, but there are often special ingredients, it always averted me from doing it. However, knowing how to cook a chicken for example is a good thing. I often watched my mom doing it (I know, it sounds silly when I'm 21 years old, I feel like little kid), but it's (in our family) done this way: Take chicken from the fridge, let it un-froze and pour the pieces with this:
Then let it bake in oven, flip over and that's all what I remember. Maybe that's all at all (pun not intended, but welcomed) David Atavachron, I almost saw "Art Chief Specialist", sorry ^_^ um, first image is:
and second one
Edited by Marty McFly - January 14 2010 at 18:46 |
||
|
There's a point where "avant-garde" and "experimental" becomes "terrible" and "pointless,"
-Andyman1125 on Lulu Even my |
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65760 |
Posted: January 14 2010 at 19:09 |
|
|
^ I love good roasted chicken and that sounds about right, keep it simple, roast till the skin is crispy and the meat cooked to the bone
I do have one big tip which really helps to brown chicken skin; separate the skin from the meat with your fingers by running them between skin and meat, breaking the connective tissue, but leave the skin on..this helps to brown it nicely, and it gets the seasoning into the meat and not just on the surface Edited by Atavachron - January 14 2010 at 19:48 |
||
|
||
|
Post Reply
|
Page <1 8081828384 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 |
Prog Chefs Unite!!!
Topic Options
Epignosis wrote:
