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[#] Tue Jan 11 2011 22:30:48 EST from Ladyhawke @ Uncensored

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...said the spider to the fly...

 

Artichokes steamed in a rice cooker with homemade hollandaise sauce and angel-hair with a lemon-caper-mushroom-white wine-butter sauce, complemented with a white reisling and and a walnut dark-chocolate bark.

I think I just took 10 years off my life - and it was completely worth it!



[#] Wed Jan 12 2011 21:16:38 EST from IGnatius T Foobar @ Uncensored

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What exactly does a rice cooker do? (Yes, I know, "it cooks rice." But how does it go about cooking the rice? Is there something special about it?)

[#] Wed Jan 12 2011 21:46:01 EST from Ladyhawke @ Uncensored

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It's kind of a combination steamer/pressure cooker.  I don't know the science behind it, but I can tell you that I have steamed both on the stove and using a regular steamer - but neither of those have provided such flavorful veggies or fish.  I also use it for stews, soups, and quinoa with great results.  One of the best $30 kitchen tools I've ever bought.



[#] Thu Jan 13 2011 12:27:42 EST from IGnatius T Foobar @ Uncensored

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In keeping with the tradition of making dothebart say "hey look, another German word" ...

Today (and yesterday too) I made Bauernfrühstück for breakfast.



[#] Sat Jan 15 2011 16:46:16 EST from wizard of aahz @ Uncensored

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Last night's dinner for 13 people..


Matzoh ball soup (well Kreplach's were made too)
Salad
Apricot chicken
long grain wild rice
vegetable medley (carrots, peppers, squash, onion, broccoli)

and then dessert.

Guest stayed until midnight.

We'll call that a win.

[#] Sun Jan 16 2011 12:20:44 EST from Ladyhawke @ Uncensored

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But were there cooookies?



[#] Mon Jan 17 2011 15:30:22 EST from skpacman @ Uncensored

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Bauernfrühstück

(literal translation) = "Country Breakfast"

What, exactly, is in said breakfast dish?

-- 
Stephen D King
Network Admin
Blurred Vizion Studios
outsider@blurredvizionstudios.com



[#] Tue Jan 18 2011 04:21:26 EST from dothebart @ Uncensored

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probably ham, egg and other such stuff. rather un-light ;-)



[#] Tue Jan 18 2011 07:38:34 EST from IGnatius T Foobar @ Uncensored

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That's right. :) Basically an application for leftover ham. I diced up a bunch of leftover ham, a potato, and half an onion, browned 'em all up in a skillet, and then tossed in an egg before plating. Yes, this dish is normally called "hash" but when I saw a cool German word for it I couldn't resist.
:)

[#] Sat Jan 29 2011 15:03:32 EST from rudolf @ Uncensored

Subject: Re:single malt

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For some reason Tomatin is not on the NC ABC list. I tried Talisker over Thanksgiving, it's very good. It better be for $59.35 with tax. If I can afford another bottle before I donate to my doc's retirement fund, I'll get one.

 



[#] Sat Jan 29 2011 15:04:48 EST from rudolf @ Uncensored

Subject: cake/sweet bread

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Would anyone here want a recipe for chocolate zucchini bread?



[#] Sun Jan 30 2011 13:23:54 EST from IGnatius T Foobar @ Uncensored

Subject: Re: cake/sweet bread

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Don't ask, just post it!

[#] Sun Jan 30 2011 20:56:58 EST from Ladyhawke @ Uncensored

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New winter soup:

Turnip, butternut squash, parsnips, carrots.

simmered until tender with herbs, a ton of ginger, and a touch of garlic, pepper, and cumin - and then 3/4 pureed with a hand blender until creamy.

Sweet and creamy goodness!



[#] Mon Jan 31 2011 00:58:01 EST from Harbard @ Uncensored

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I swear I just saw a very similar recipe on a TV cooking show......I also intend to make it.  It sounds very good even if it doesn't excactly fit my low-carb diet.  I type that as I am sipping a large brandy...also not on my low carb diet.

 

I'm making grav laks this week end.....sugar and salt cured salmon. An acquired taste.....um not the taste...the texture

 

Two 3-pound salmon fillets, skin on, de-scaled
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon caraway seeds
2 tablespoons aquavit or brandy

 

Cover the fillets with the mixture, cover and let sit in the fridge for a few days. Then enjoy.  My problem:  6 pounds (2.7 kilos) is a damn lot of salmon.

 

 

recipe taken from:  http://www.newscancook.com/home/recipes/gravlaks/



[#] Mon Jan 31 2011 20:46:53 EST from Ladyhawke @ Uncensored

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The soup...or the zucchini bread (which sounds yummy, btw)?

Re the salmon - what's different about the texture?



[#] Tue Feb 01 2011 11:11:44 EST from Harbard @ Uncensored

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It's essentially raw...it doesn't flake apart like cooked fish. It's probably just a cultural thing.  Around here everything gets cooked, then re-cooked and cooked again.  Lately, I've been going outside of my normal culinary experience and trying things I've never had...or thought of having.  I tried gravlaks, didn't like it.  Tried it again, and decided it was pretty good.

 

I think you need to try everything two or three times before you can really make a good judgment.



[#] Wed Feb 02 2011 19:54:49 EST from Ladyhawke @ Uncensored

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There's a lot of that with Jewish food - nova lox (not too far different from gravalox essentially, but w/o the skin and brandy and sliced thinner, I think), gefilte fish, wine herring, to name a few.



[#] Fri Feb 04 2011 11:33:29 EST from IGnatius T Foobar @ Uncensored

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I think you need to try everything two or three times before you can
really make a good judgment.

It does take a couple of times to acquire a taste. Most of us just don't realize it because we acquired most of the common tastes many years ago.

[#] Sat Feb 12 2011 14:48:54 EST from rudolf @ Uncensored

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What's your opinion of the Paleoithic diet versus the Mediterranean diet?



[#] Sat Feb 12 2011 20:35:38 EST from Harbard @ Uncensored

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Paleo is healthier.....needs to be a little more creative thouugh.

Also google "Gary Taubes".

 

looky here:

http://www.proteinpower.com/

 

The reason I reccomend these two:  they put science (good science) behind thier reasoning.  They aren't just out to sell books 'n stuff.  Though they will be happy to sell you books.....  They don't just tell you what to do, they also give you the reason why.  The Dr. Mike Eades in particular goes to great lenghts to prove....really prove in the logic sense...why low carb is better.  Paleo is a version of low carb BTW.



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