handmc

any chance you would share a few of the recipes of this wonderful sounding meal?

I love tinga pablano. I had a really good recipe two hard drives ago. I have been craving it for weeks and I would like to make it for some friends this weekend. Anyone have any recipes they can share?

I'm looking for recipes for Dan Dan Noodles I didn't find a thread (I searched) where this was the topic. Any other hot & spicy noodle dishes would be appreciated as well.

guppymo: This thread is I love Vietnamese Food! The balance of flavors, chilis o boy! Thanks for the photos and the recipes. Does the Thai Okra get slimy like the orkra we cook get over here? Keep posting.

"How was your meal?"...... What I don't get is why ask if you don't want the answer. It is no different than if you ask how someone is and then tune them out when they answer more than "fine, how are you?" I am mortified to find out that what I passed out the window isn't the best I could make it. I do not presume to be able to please everyone. However the complaint here had to do with product consistency. I would appreciate a comment like that since consitency keeps the me away from the bankruptcy lawyer.

Another amazing blog! Meals, recipes, photos and a travel log as well. This site is quite a blessing. I had a McDonald's Bulgolgi burger in Pohang South Korea, it was pretty gross. The only bad meal I had on the trip! The real stuff Bulgolgi at a BBQ place later that night was the very best. The peri -peri chicken looks yummy. Thank you.

I had fried tofu yesterday where they fried it really crispy and served it with a peanut sweet chili sauce. That was yummy. I like to fry it and serve it with diakon and shreded carrot soy sauce sesame oil and seasame seeds.

Smoked Salmon with Lemon Oil and Gruyere omelet with chili black bean paste sound strange yes... but oh soo good!

hot dog with "wince" hormel no beans hot chili, cheese sauce, onions and jalepeno peppers. Washed down with .....chocolate milk!

Call me goofy, can you do individual ones with mini puffs? Would this even work? Has anyone done it? I was thinking maybe 7 stacked up 4,3,2,1 and maybe a raspberry dotted here and there. I really want to try this but don't know if it would even make sense.

I made Red Flannel hash, chopped some shallots, diced potatoes, diced beets and some cajun spice a little soy, a dash of Dale's. Fried it up, Yum.

Capon Fear? I had visions of a very large bird with a tatooed back doing chin ups like DeNiro. I would treat the beast like a turkey Breast side down for 1/2 hour then flip it and cover with a foil tent and cook it till it reaches 155 on an instant read. Pull off the tin foil tent and finish it till it reaches 165. Basting the heck out of it.

Will report as the night progresses. ←

1. Food Network - What happened? Such a good idea, now I would rather watch an infomercial. 2. Rocco 3. Rocco's Momma for not taking him in the back and wood shedding him till he stopped his destructive and embarrassing ways. 4. Not enough good dinning experiences outside the home.

One of my favorite threads. Salmon battons I take smoked salmon, spread softened chive cream chesse on the salmon dot with drops of chilpotle tabasco sauce and wrap around batons of peeled seeded cucumber. Wild Mushroom Crostini w/egg Take italian bread and cuts off crusts. Cut bread into squares. Rough chop wild mushrooms, any kind will work actually, sautee in a dry pan until they brown a bit, toss in some chopped porcini mushrooms that have been soaked in red wine. Add a pat of butter, 2 tbs of demi, and 1/2 cup of the soaking liquid and cooking until it thickens. 1/2 six plum tomatoes and scoup out seeds brush with oil and roast in a 300 degree oven until softened. Roast some garlic in EVOO with a healthy pinch of salt till browned. Chopped the tomatoes and garlic together and stir in the oil you used to cook the garlic in. Spoon mushroom mix onto crostini, add two spoonfuls of tomato sauce on top of the Mushroom mix top with a poached egg and serve.

I have ventured forth into the land of Confit, I followed Fifi's recipe and the went in at 3:00pm. I added both Rosemary and Thyme along with the bay along with a good port. Will report as the night progresses.

Thank you Soba, maybe that explains that lack of responses. I had hoped there was at least one U-per (someone from the upper peninsula of Michigan or maybe someone from Canada who could help me out. The pasty does not have to be bland. I add lots so herbs and spices, a parsnips, carrots and all sorts of things to the filings. You can pretty much put anything in it so long as it is not too runny. Oh well. Grimes however..."The man is obviously a complete imbecile." Edited to resemble the english language - a work in progress

Beef; Chicken with gravy, without what is your favorite pasty. I like my beef and chicken fillings but don't like the crust. Too heavy and too bland. Any ideas? I also like them with gravy. But is has to be from scratch.

Oh the pain, oh the torture.....I wish I was there. Tonight I am making short ribs a la Jinmyo, crustino with mushroom ragu and poached eggs a la Pino Luongo, mashed potatoes, yellow and green beans.

How cynical The next big thing will be professional eaters. The supper rich will hire gourmands to eat at only the finest restaurants and drinking the best wines. They will be required to describe in detail what they are eating and drinking whilst their principals in yet another effort to stay thin and beautiful eat spelt and greens and drink bottled water.

The sausage and the recipe came from the little italian food store 3 doors down. The owner would make his own sausage and have all the dry goods and good EVOO you would need. I don't know if it is still open. Now I'm really homesick!

Stilton. With a head on Red Wine....yum. Other than that, any other kind of stinky stanky blue cheese. Blue cheese and poppy seed crisps, so light, sooo tasty

Yo, my dad a lawyer up in MA, 20 + years ago, had some "friends" clients actually ...Joey, Benny and Nicky (I'm told its "Nicky the knife" and de made Gravy..youse got a problem wit dat. I learned not to. I was told sauce that was somtin da french made. In all seriousness they taught me how to make meatball, red gravy, white gravy, chicken and veal catch, cabbonara, pasta, etc., it was great.I knew these guys since I was 7 they showed me how to cook like their momma. The peppers, the wine, oh the Bread from tripoli bakery in Lawrence....its been over 20 years and I haven't had bread, tomato and provelone sausage or cannoli since then. Whatever their real world was, which I don't excuse, they sure knew how to cook. I was blessed. Watching Lidia on PBS is like a time warp to my childhood, without the hoods. Oh, and the best dish of all time sausage pie. Hot, Sweet, tomato and provalone sausage, onions,peppers, mushrooms and red gravy spread atop a layer of bread dough for the bottom crust, the filling covered with cappicol, salami, provelone and motz chesse. Covered again with a bread dough top. Yum!

Abbe will you share their trash talk? What did you think when you saw it?

I did slices of top round pounded out with a stuffing of spinach, oysters, bread crumbs cheese and fresh squeezed lemon. Cooked in a red gravy sauce. It was yummy but really rich. I’m still going to make it again though ½ per person this time!