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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: August 09 2009 at 11:31
^ reminds me of when I was a freshman student living in halls of residence. First time away from home few had ever cooked for themselves ... sitting around in the kitchen one evening one lad asked why no one ever makes orange squash using milk - we all looked at him: "Just because..."  before we could explain he had already poured a large slug of orange concentrate into half a pint of milk "...it will curdle" He shrugged and drank the lot, then promptly threw up. More worrying was he was studying Pharmacy,
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Points: 67464 		Direct Link To This Post Posted: August 09 2009 at 10:32
Here's a recipe for coffee-flavored blueberry pie I just accidentally thought of:

1. Take a mug and fill it with nice hot coffee.
2. Put a relatively large piece of blueberry pie in your mouth. (Be carefully not to chew too much.)
3. Holding the mug directly under your mouth loosen up your jaw and let the blueberry pie fall into the mug.
4. Drink the coffee.
5. Eat the pie. (Try not to vomit.)
6. To remove the disgusting taste from your mouth drink a large bottle of coke.
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Points: 29630 		Direct Link To This Post Posted: August 09 2009 at 10:21
Way cool!  We get Jamie's show on the Food Network over here.  Haven't seen it in a while though.  Sounds like a really nice feast lined up. Big smile

v v  v Sounds good to me. LOL


Edited by Slartibartfast - August 17 2009 at 21:19
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: August 09 2009 at 09:26
Last day before we set off on our summer holiday in Cornwall. We're camping this year so I'm preparing a couple of ready-cooked meals to take with us since I don't want to eat BBQ all week. There's some Gradvalx defrosting in the fridge;  I've a shoulder of lamb marinading in some olive oil & lemon juice infused with mint, rosemary and chopped chilli - I'll roast that off later, eat some this evening for diner and take the remainder with us for sandwiches and I've a coq au vin bubbling away on the stove that can be stored in an airtight container and reheated with some new potatoes when we get there. I'm also baking a fruit cake (farmhouse style). Before we set out we'll fill the cool-box with plenty of cheese and cold meats (smoked sausage, pastrami, parma ham, bresaola etc) to eat with fresh bread, olive oil and 4-star balsamic vinegar for light lunchtime snacks.
 
Even though we are camping, we're not doing things on the cheap - I've booked a table at Jamie Oliver's 15 restaurant for Tuesday night - the menu is £55 a head for six courses - drinks are extra (there's a wine taster option at £40 a head, but we'll give that a miss) Big smile


Edited by Dean - August 09 2009 at 09:27
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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: July 21 2009 at 18:07
Amazing, not, how the simplest things are often the best. The other day I made scallops, lightly grilled with a little bit of black pepper and a drop of lemon juice on each one. Brilliant!
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Points: 7910 		Direct Link To This Post Posted: July 20 2009 at 19:09
Yesterday I really outdid myself. I first took rosemary and cut the thick ends of the stem at an angle to make a sharp point, too big juicy scallops and prawns and made kabobs using the rosemary as the skewer. I grilled them lightly with a little seasoning and olive oil. Actually one of the best things I've ever made.

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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: July 19 2009 at 08:01
Currently cooking up a batch of watercress soup, probably one of the simplest soups going - sauté some chopped onions in a little olive oil and butter until translucent, add 4 medium spuds, peeled and diced and 1 litre or two of stock (veg or chicken depending upon your tastes, predilections, etc.), season to taste with salt and pepper (I find some bought-in stocks over salty so often don't add any), and cook for 20 minutes until the spuds are cooked,add a couple of bunches of watercress and cook for another 5 minutes then blitz with a hand-blender and serve with a drizzle of cream. Or allow to cool and serve with cream and a couple of ice-cubes.
 
(stock photo Tongue)
 
If there no watercress growing in a local stream near you you can use any green-leaved edible plantage - such as pak choy, chard, lettuce, cabbage, nettles... I find a small sprig of mint added at the same time as the cress lifts it to another level, especially if it's going to be severed cold.
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Points: 7053 		Direct Link To This Post Posted: July 15 2009 at 02:43
^
 
Guess I'll stick to the simple stuff
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 7910 		Direct Link To This Post Posted: July 14 2009 at 19:03
Probably should be filed under the 'Oops' file:

Chef blows off his hands


A German chef has blown off his hands while experimenting with a Heston Blumenthal-style cooking technique, according to a report in today's Daily Telegraph.
 
The 24-year-old man was seemingly trying to use liquid nitrogen in a recipe while cooking at his girlfriend's mother's house in Stahnsdorf, near Berlin.
 
Reports in a local newspaper suggest there was a 'huge explosion', which tore one of his hands off instantly, and left the other needing to be amputated later at hospital.

He reportedly said to police that he had been attempting to fill a gas lighter, but his girlfriend said the chef, who was a follower of "molecular gastronomy", had been trying to empty a canister of liquid nitrogen.
 
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. Liquid nitrogen is pure nitrogen at a very low temperature, which must be stored in special containers.


E


Edited by E-Dub - July 14 2009 at 19:06
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Points: 7910 		Direct Link To This Post Posted: July 12 2009 at 10:33
OK, here goes <<cracks knuckles>>: Bought a 4 1/2 pound pork shoulder (Boston butt) and rubbed it with a mixture of paprika, salt, pepper, brown sugar, garlic powder and dry mustard and rubbed it into the roast and left overnight. Got up this morning, seared it on all sides and have it on low and slow in the crock pot for 8 hours. When it's fall-off-the-bone tender, I'll take a fork and shred it Petrucci style and add in some tasty Famous Dave's BBQ sauce. I may make some cole slaw or something (not sure, though). It's gonna be an orgiastic feast!

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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: July 03 2009 at 02:19
How about this?

NEIL PEART

      
   


LAUNCHES ONLINE COOKING DEPARTMENT


    
     

Celebrated Rush drummer, lyricist, and

author Neil Peart is proud to announce

the launching of a new cooking

department on his Web site

(neilpeart.net), Bubba’s Bar ’n’ Grill.
       
The motto at Bubba’s place is

“Good Simple Food,” and Neil’s kitchen

alter-ego, Bubba, offers helpful cooking

tips and easy recipes — a modest variety

at first, to grow over time — presented

through stories that aim to illuminate,

instruct, and entertain. From Bubba’s

Mission Statement:

   
   


“I have learned a few things about preparing good simple food that might be worth sharing. In this space I will assemble and present some of that lore, along with some simple recipes, because it seems a shame that other Bubbas (of any gender and ethnicity) should have to suffer the foolishness of my youth — I was in my forties before I learned to cook anything more complicated than soft-boiled eggs.”


    
   

Visit Bubba’s Bar ’n’ Grill, where you will learn about “The One Hour Rule,” “The Queen’s Portion,” and why Bubba says, “If you want to impress a woman, bake her a pie.”


    
   

GRAND OPENING JULY 4, 2009
FREE FIREWORKS DISPLAYS! (*U.S. ONLY)


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Atavachron View Drop Down
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Points: 65760 		Direct Link To This Post Posted: June 30 2009 at 02:01
yes everyone must be on vay-kay except those of us with no life
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el dingo View Drop Down
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Points: 7053 		Direct Link To This Post Posted: June 30 2009 at 01:58
^

I can explain the absence of us Brits - in our two weeks of summer we barbecue ourselves to death and there ain't that much that creative about a British barbie - although I must say that barbecued whole slices of fresh pineapple go down a treat with bbq ribs marinated in home-made sweet & sour sauce and some rice 'n'peas on the side
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Points: 65760 		Direct Link To This Post Posted: June 29 2009 at 18:20
3rd page back, that won't do, where are our progcooks?

anyway, I've resolved to not to buy pre-ground pork anymore, even from a proper butcher, it tastes too livery which probably means they're throwing stuff in it I could do without.. I'll just have to buy part of a shoulder and have it ground there
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Points: 65760 		Direct Link To This Post Posted: June 09 2009 at 03:20
you might cook it the night before, could take awhile for a whole shoulder
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Points: 32566 		Direct Link To This Post Posted: June 08 2009 at 05:01
I'm wondering if I should cook a lamb shoulder for breakfast...with eggs on the side.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65760 		Direct Link To This Post Posted: June 02 2009 at 21:46
 ^ that sounds like a very nice version of the classic soy, wine and ginger triad with the sugar for balance

I'm doing a similar chicken tonight sliced in a marinade of blackbean sauce, rice wine, garlic, soy, chili paste and a bit of Hoisin, thrown in a wok with peanut oil, scallion, ginger, more wine and soy sauce, then over rice
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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: June 02 2009 at 13:34
Talking about Teriyaki: a while ago I cooked a nice Japanese sause:

1 cup of Mirin (cooking sake), 1 cup of japanse soy sauce, a bit of grated ginger and a bit of brown sugar. Bring to boil and cook until reduced by half.
It worked great with scallops, grilled 45 seconds per side.
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: June 02 2009 at 02:40
^ That chewy huh? Wink
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Points: 7910 		Direct Link To This Post Posted: June 01 2009 at 20:48
Tonight was a glazed teriyaki free range chicken on the grill along with some asparagus. Man, I couldn't stop eating it!

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