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[#] Tue Apr 22 2008 16:00:10 EDT from wizard of aahz @ Uncensored

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AD - Did you eat the rest of the Matzoh too?? <GRIN> Old joke. Can't help myself. The denseness is related to many factors including the use of cold water and seltzer while making it.. Good for you!

[#] Tue Apr 22 2008 20:40:11 EDT from Magus @ Uncensored

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AD: I'm told the most common cause of matzoh balls coming out too dense is overworking the dough.

Made myself a nice steak tonight. Only overcooked it a little.

[#] Tue Apr 22 2008 22:18:04 EDT from fleeb @ Uncensored

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I had some kind of amazing fish with a light mushroom sauce.

Unfortunately, Melvin was served the same meal, and didn't want it.  He can't stand mushrooms.  Ooops.

Eggs Benedict tomorrow. 



[#] Wed Apr 23 2008 19:49:51 EDT from Peter Pulse @ Uncensored

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A too-firm matzoh ball is better than too soft.

[#] Wed Apr 23 2008 22:01:06 EDT from wizard of aahz @ Uncensored

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PP is right. When they fall apart in the soup it does sorta suck.

[#] Thu Apr 24 2008 14:17:15 EDT from triLcat @ Uncensored

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indeed. too soft and you might as well be eating porridge.

Had some good matza brei the past few days. 

And tons of junk food - chocolate and potato chips, mainly. 



[#] Fri Apr 25 2008 11:01:21 EDT from shazam @ Uncensored

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I wholeheartedly disagree with all of you, a soft matzah ball that falls apart and makes your souplike a thick porrige is worlds better than a mazah ball that gets stuck in your stomach and intestines for weeks to come. Hard matzah balls are as bad as actual matzah. Although soft matzah balls are like a comfortable lie, they seem alright as you eat them, but really they're also still actually matzah. And will also get stuck in your gut for weeks to come. But at least they go down easier.

[#] Fri Apr 25 2008 18:11:03 EDT from fleeb @ Uncensored

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Aren't you supposed to use various food coloring on hard matzah balls before you put them in your paintball guns?

[#] Sat Apr 26 2008 07:16:38 EDT from Grey Wolf @ PixelBBS

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I grew up with many Jewish friends, including for a time a best friend.
We'd go to his house and on occasion we'd eat his matzah. I really liked it (I'm Catholic) he never ate it. He seemed to hate it. I dug cracking into that hard bread and chewing away.
Never had any issues later. ;) So I think a lot of it is being told you have to eat it for some reason, as compared to someone stumbling upon something novel and digging in out of curiousity. Interesting how perspective is such a powerful beast. ;)

[#] Sat Apr 26 2008 14:04:57 EDT from triLcat @ Uncensored

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I donno. I have no problem with matza. I don't eat tons of it - there are plenty of fine things to eat on Passover - meat, veggies, potatoes, eggs, dairy.

Donno. I never find the eating issue difficult.

My difficulty with Passover involves the preparation of the kitchen. 



[#] Mon May 19 2008 21:37:45 EDT from rudolf @ Uncensored

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As far as whisky in recipes goes, there's a recipe for Whiskey Cake, and fruitcakes, of course. I wouldn't want to try a single malt or vatted malt Scotch or pure pot still Irish in cooking, mostly because of cost. Blends work better. I have tried various brands of ale in baking. Cakes go well with sweet ales such as porter, scottish ale, old ale, and barley wine as the liquid. Cakes can rise a little higher due to yeast residues in the ale. I buy my ale in a half gallon growler at the local brew pub.

As far as my whisky tastes go, I like Glen Garioch. I can usually find it in Blowing Rock. I can't buy Cragganmore here in NC, but Tennessee stores usually carry every brand that exists. I picked up a DVD of Islay Malt and Music Festival. Aahz, you might should visit there sometime. There are 6 distilleries on Islay, and one on Jura. Their product is quite different from the Speyside crowd. Ardbeg is rated as the best Scotch whisky, and holds 2nd place worldwide. George T Stagg bourbon is #1 best whiskey. Both of them are expensive. The cheapest Ardbeg here is $60/fifth. At least nobody here is going to pay $64,000 for 62 year old Scotch like someone in London did last year.

I could buy Aahz or any long term uncensored resident some tickets to Taste of Scotland or something.



[#] Mon May 19 2008 23:24:19 EDT from Schpenke @ Juicy Mumpy

Subject: Scotch

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Mon May 19 2008 08:37:45 PM CDT from rudolf@uncnsrd (Uncensored)

As far as my whisky tastes go, I like Glen Garioch. I can usually find it in Blowing Rock. I can't buy Cragganmore here in NC, but Tennessee stores usually carry every brand that exists. I picked up a DVD of Islay Malt and Music Festival. Aahz, you might should visit there sometime. There are 6 distilleries on Islay, and one on Jura. Their product is quite different from the Speyside crowd. Ardbeg is rated as the best Scotch whisky, and holds 2nd place worldwide. George T Stagg bourbon is #1 best whiskey. Both of them are expensive. The cheapest Ardbeg here is $60/fifth. At least nobody here is going to pay $64,000 for 62 year old Scotch like someone in London did last year.

Ahhh.. now here's one of my favorite topics.  My favorite Islay is a toss up between Laphroaig (I'm a registered "Friend of Laphroaig") and Lagavulin.  I love the peat flavor in both.  Although the Laphroaig 10 year seems a little medicinal sometimes.  My all time favorite scotch is Talisker 10 year.  It's a Skye.  Talisker has one of the best noses of any scotch I've ever had the pleasure of trying.  It smells of the ocean.  The taste is smoke, salt, and a little sweet.  Fantastic.

The Scotch Malt Whisky Society had a Dallas gathering in April and I was able to attend.  I got to try a lot of different whisky that I'd probably never have tried before.  It's interesting that you mentioned Ardbeg as being rated as the best Islay because honestly I wasn't very fond of it.  It wasn't a bad whisky by any means but it tasted of leather to me and didn't have much of a peat flavor.  Of course that was to my palate only.  I got to try the Laphroaig Quarter Cask while I was there too.  That stuff is delicious.  My surprise whisky of the night though was from a Japanese dstillery called Yamazaki (http://www.suntory.com/yamazaki/).  It's double distilled and chill filtered like a scotch but the particular oak casks that they use give it a really uniquely sweet honey taste.  I tried the 12 year.  It's well worth the price tag in my opinion.

-S 



[#] Tue May 20 2008 11:15:39 EDT from truffle @ Uncensored

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Chuck LOVES Laphroaig. Apparently he owns a few sq feet of their island from years ago.

[#] Tue May 20 2008 11:39:46 EDT from Schpenke @ Juicy Mumpy

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Tue May 20 2008 10:15:39 AM CDT from truffle@uncnsrd (Uncensored)

Chuck LOVES Laphroaig. Apparently he owns a few sq feet of their island from years ago.

Me too.  My plot number is 335043 if anyone is interested.

-S 



[#] Wed May 28 2008 19:42:07 EDT from simplygorgeous @ My Castle Wall

Subject: mussels

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ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia  lmao

[#] Wed May 28 2008 19:54:13 EDT from BOFHMike @ My Castle Wall

Subject: Re:mussels

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First off, you need good mussels.  PEI are typically better then New Zeland. (at least on this side of the pond, that thay may be due to shipping distances, so the reverse may be true for you.)
Wed May 28 2008 19:42:07 EDT from simplygorgeous@MyCastleWall
Subject: mussels

ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia lmao


[#] Wed May 28 2008 20:12:16 EDT from simplygorgeous @ My Castle Wall

Subject: Re:mussels

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Wed May 28 2008 07:54:13 PM EDT from BOFHMike@MyCastleWall
Subject: Re:mussels

First off, you need good mussels.  PEI are typically better then New Zeland. (at least on this side of the pond, that thay may be due to shipping distances, so the reverse may be true for you.)
Wed May 28 2008 19:42:07 EDT from simplygorgeous@MyCastleWall
Subject: mussels

ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia lmao
I can drive 10 minutes down the road ..to the sunday markets walk on the boats and buy my black mussels .....lol crabs oysters.sqid.fish ok ok now im showing off sorry ..but i can get fresh  lol xx

[#] Thu May 29 2008 19:10:12 EDT from Bryon Roche @ Uncensored

Subject: Re:mussels

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I prefer to make my mussels in a white wine sauce with butter, herbs to taste, and mushrooms.

 

Take the mussels, clean them up and steam them until you see that they're mostly open. (you do this with just the mussels and a closed-lid pot)

While you're waiting on that, melt a good bunch of butter in a saucepan, add just enough wine that the butter doesn't burn.. add the herbs and mushrooms, bring to a simmering boil.

After the mussels are steamed, pour the liquid from the steamed mussels into the saucepan, and bring it back up to a boil.

At this point you can pour the mussel sauce over the mussels and YUM.

 



[#] Sat Jul 05 2008 12:59:28 EDT from rudolf @ Uncensored

Subject: whiskey

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Of course, here (NC) we have native whiskey. Local sheriff gave a friend some peach brandy. There's a few folks making legal shine: Junior Johnson has his own label, then there's Catdaddy's or something like that. There's one guy in TN or KY making it. It's not like Dickel or JD at all as far as taste. Shine's like vodka somewhat. I drink beer 3 seasons out of the year mostly. Local breweries are my pick. And there's more of them every year in this state.

[#] Sat Jul 05 2008 13:01:27 EDT from rudolf @ Uncensored

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Addendum: I forgot that the Taste of Scotland has free admission, oops. I'm real cheap, ain't I.

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