naguere
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Posts posted by naguere
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Additionally, I like to leave a bit of a gap between my main course and dessert. I do like it when a server clears the main course plates and asks if we would like to see the dessert menu now or wait a bit.
Nicely put.,
I always get a laugh when after ordering the main course in France the serveuce says une apre, I respond with 'Une cigarette'
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best grilling ive ever tasted was after having to dig out the weber buried under a few feet of fresh snow.
Show off
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I keep my cheeses (Parmesan and my cheese of the month) in a small plastic box , the really cheapo kind, they all stay in good
condition, Parmesan for at least a couple of months and my Wenslydale stays moist for a month.
also, most cheese will freeze quite well.
If you have a microplane, that will take care of any hardening.
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There is a shop just down the road from me in Cheltenham England that specialises in frozen meals (Award Winning Frozen Meals). All the dishes look wonderful and are delicious my wife tells me, but they are rather expensive. Take a look: http://www.cookfood.net/shops/cheltenham
On my last post, the above .
Since then, my wife was poorly and resorted to their stock, it seems you could do just as well with your own minced beef/chicken breast/and so on. also the rice was £1.20, a throw.
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I wonder where it was grown.
Seoul, and round about it is still spring,
mind you it looks lovely.
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Beautiful crust jvalentino and C. sapidus - my monitor has fork marks from trying to grab that chicken.
The very two I wanted to say 'Hoera' to. Wonderful dishes both, we really should have a 'Like' button for this kind of thing.
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Break in to even sized florets and then nuke them for 3 mins in a Microwave, by not steaming or boiling the water content should be good for a mash that would hold, in let us say an ice-cream scoop.
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This is my pig:
Pig is a 300lb female Yorkshire (I think) and her days are numbered. We raised pig this summer on Cape Breton Island at the inlaws' farm which was a new experience for me to say the least. As a rural wannabe I am very excited about splitting a full pig with someone but have never done so. It will be like getting one hundred times more pork than ever before, all at once.
http://www.fwi.co.uk/blogs/livestock-and-sales-blog/interbreed%20pig.jpg
Could it be a 'Large White' Landrace ? Bred in the first place as a bacon pig?
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Years ago, I read that it was easy to put on a pound in weight per day , if you attend all eating opportunities.
Also a chef being interviewed about what you could have to eat, it seemed it was up to you and he cited one
female client who had a caviar sandwich every day and this was the real thing, so she had eaten more than the
cruise cost her by the end. (phew)
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What an absolutely knockout report, what dishes you had and had us all goggling at them. , Oh and a great smile, 'A glass of wine and smoking like a chimney ', Ah, memories.
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Like what I said. Thanks heidh.
I think some vegetable nutrients need the cooking process to release them. Also vitamins are not all that veggies provide - antioxidants and fiber come to mind. Here is an article in Scientific American that treats the subject. It sounds like a combination of cooked and raw gives you the broadest nutrient spectrum.
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I make fresh soup for each lunch, loads of veg and this is my way:
slice up carrots, leek broccoli onion and pretty much anything you can think of, to suite, place in salted water for later.
soup base, stock and then what ever pulse I have cooked up and kept, brought to the boil.
drain off veg and nuke for 3 minutes (no leaching there).
add soup base to the veg and there you are.
sometimes chillie flakes, maggi seasoning and so on, it is always just right.
I have a half cup of cooked whole rice hanging about which will get cast in for tomorrow, today some baked spud that added
thickness along with the red lentil puree.
A couple of little gem leaves as a dressing or a couple of scallion.
I must qualify this post to answer your question. If you nuke moist veg for a brief period (3 mins) they will retain nutrition.
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A potato party.
It is in McD's and in South Korea. astounding, what a sport:
http://www.guardian.co.uk/world/shortcuts/2013/mar/04/potato-parties-worst-kids-food-fad
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Interestingly, (for me anyway) , at certain times in England we can buy 'Dirty Celery', this is with mud on and no attempt has been made to blanch the stems during cultivation. This gives you a stronger taste and would be used in cooking., As a bit of fun, take a branch of celery (clean) and dip it in to sugar, the taste will surprise you !
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what a great thread, and good links, especially the 'google images 'fried rice' Sorry about the strike through, I cannot get rid of it
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Tea for me, being English, This week a friend brought me a packet of Turkish tea from Constantinople . The packet says 'CAYKUR Rize Turist cayi' . I hope that doesn't mean Tourist Tea, anyway it is not at all English, having a grassy sharp taste to it, and a nice change from my usual M&S Gold.
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Holy cow thanks everyone! Lots of different options here. Skate on Slate is hilarious. Has a nice ring to it as well!
I will be doing all sorts of research when I return home tonight. Again thanks for all the responses. I will be up late tonight!
Alex.
Don't forget, dressing skate with Buerre noisette resolves the Ammonia thing. there is technical chemical reason for it but you can google that.
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Just using you Paul B, I must get prawns to add to my chicken fixins. , Nice work indeed huiray.
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I'd love to see more restaurants ban cameras, though the trend is firmly against me.
It is absolutely ridiculous to watch, as tables are served, every person at the table pull out a smartphone (well, more accurately, lift it from where it had been prominently left on the table) and start memorialising the dish, as though it is the most momentous thing to have happened in their lives to date (it probably is), and as though anyone on Facebook actually pays the slightest attention to their preening, aspirational posts about such-and-such restaurant they've attended (I'm more certain here: they don't).
Every time I see it, it infuriates me. It makes me want to throw a carafe and scream, "It's not a new-born child; it's a fucking fondant, for chrissakes. What sort of moronic, vacuous existences do you people live!?"
/rage
Recently being dined by my 4 sons , partners and children at a Raymond Blanc Resto, we were in our own pod. photos, were taken, laughter was the rule and the staff did us proud, ready to respond at any moment to our needs. It was a lunch to remember, We did not interact with other clients, and also noise levels were kept low. (no chefs were harmed during this event)
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Jimmy's Kitchen, not 'What was?', it still is and has provided international cuisine since the 1920's Let Google be your friend and go to 'Jimmy's Kitchen Hong Kong' , or if you are in Hong Kong , book a table and experience the pleasure of it's cuisine ..
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'Warm a cut', love it.Let me clarify!! I only eat these types of products, very seldom. Rotuts
Usually Special occasions.
I get my blood work, once a yr and I "m good to go!!
For another yr.At least!
paul
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The best EVOO that I've had I discovered during a trip to southern Spain , it had a very pleasant fruity olivey flavor, no hint of burning bitter harshness that some olive oil has.
Nothing I've tried here at home, even those a bit olivey flavored, at any price or from any source, has come close.
~Martin
I buy Spanish olive oil off of Amazon in the UK, it comes post free and in 2Ltr plastic bottles., it is perfect. If you go to your Amazon.com and type in 'Carbonell Olive Oil' you will be able to get it as well.
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In Dublin, once a long time ago Mona's mum prepared boiled spuds in their skin (big), cabbage and boiled bacon along with a bottle of Guinness . I do not know what was the best part of the meal, Mona, Boiled spuds, cabbage, boiled bacon or the bottle of Guinness. That was in 65 and it lives with me still. Try slow boiling a large lumper for such a meal, you will be satisfied
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many thanks for sharing this pics with us!
Excuse me for quoting your post (but it is the shortest). When the oranges arrive, it is a sign for you to go home !!Oh no it's not the shortest .... Jason Perlow's is.. too late.
Food preservation
in Kitchen Consumer
Posted
my son in Australia has bought this machine:http://www.sunbeam.com.au/products/kitchen/vs7000/
and thinks that by packing his bacon/sausage meat and anything else using this device , that the contents will keep in good condition for a long time without freezing /chilling or in fact doing anything to them.
Please advise .