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Post by Julian on Mar 11, 2009 13:19:48 GMT -5
nice way to do roast pork... Better than it sounds.
big tin of pears. (not in fucking syrup) red onions. cognac. few cloves. cinnamon. bay leaves. cracked pepper. clove or two of garlic.
proscuitto, parma ham, or at a pinch middle rashers.
fry the onions and garlic, adding the herbs and spices. Add a big splash of cognac - as much as you like, and the pears diced and some of their juice. Reduce a little, it's a filling.
Slice the pork roast almost in half and fill with the filling. wrap with the proscuitto and secure with skewers or string. Roast as required... Try to crisp the proscuitto and keep the pork succulent.
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Post by Julian on Mar 11, 2009 13:25:58 GMT -5
Something, simple, quick, and cheap yet you can do in bulk: Take some ground beef, the leaner the better. Brown it. Drain the fat. Take the drained meat, a packet or two of brown gravy mix (use however many packets you need), and the amount of water specified by the mix packet and mix it all in a pot. Heat. This will produce a meat gravy mix that can be served on top of rice; add in a vegetable and you have a complete meal. Throw away the gravy mix, it's unhealthy, revolting and reads like a recipe for dog food. Keep the pan juices, you need the calories. Add a tablespoon or two of ground garam masala instead. Add a chopped onion at the same time you cook the mince. Yes, add vegies. Eat with rice , you could add some kejap manis or sweet chilli sauce at the table if it's too dry for your taste. Love garam masala. Above needs red chillies or sambal oelek too. Some lettuce wouldn't kill him either. Maybe a dollop of sour cream and some cracked cardamon seeds. (Oh and that amount of salt would be extremely bad for a dog, so a particularly shitty dog food recipe.)
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Post by Death on Mar 11, 2009 13:39:44 GMT -5
Tabasco would be more readily available in the US than Sambal Oelek.
I do admit, they have great capsicums/peppers in the US. The best avocados fresh from Mexico, just eat 'em as is. Good burrito wraps as well.
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Post by Julian on Mar 11, 2009 13:47:03 GMT -5
OK, good Mexican is really, really good, but I mentioned sambal oelek or bird's eye chillies for a reason, and they're so different in taste from jalapenos and habaneros and so forth...
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Post by JonathanE on Mar 11, 2009 14:02:27 GMT -5
Cold Salads: Pasta Salad: Boil 1 lb of favourite pasta (Rotini, Elbows, Penne, etc) until el-dente - strain, rinse in ice cold water, set aside. Combine 1 jar of salad dressing ( Miracle Whip or generic equivalent) Add about 1/4-1/2 cup of favourite Buttermilk Ranch Dressing Add 1 medium onion, finely chopped Add 2 cans of flaked white Tuna, or for the gourmet version, 2 cans of crabmeat or lobster Season with salt and pepper, onion and garlic powder to taste. Mix together, put in serving bowl. Top with a shake or two of Paprika, decorate with sliced green/red bell peppers. Refrigerate, covered, until well chilled. Great at a barbeque. No Miss Potato Salad: Peel and dice about 3-5 lbs of potatoes. Hard boil 6-8 large eggs, peel. Boil potatoes until tender - DON'T overcook! Mash the eggs with a potato smasher, add about 2-3 cups of salad dressing, add 1 medium onion, finely diced. Season with salt and pepper. Fold in diced potatoes, mix well. Put it in a serving bowl and chill, covered. Good eating at a cookout/barbeque, or for yummy snackies when you got the munchies. I can't believe it. First Ranch Dressing now Miracle Whip. Will you be serving Fluff for dessert? Actually, I mentioned Miracle Whip, or generic dressing, because, while I have made my own mayonnaise for decades, people will use Miracle Whip or a generic brand anyway. The flavour of the onions actually works well with it, and yes, I know it is unhealthy, and all, but it is quick, and we are talking about barbeque food. I realize that Canadians don't take barbeque as seriously as Aussies and Americans, but damn, you must really hate that shit. It's just quickie barbeque food, after all.
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Post by Death on Mar 11, 2009 14:09:52 GMT -5
shhhhh, I haven't had a decent bbq in a long time. Mal du Pays is not nice.
grilled whole fillet of barramundi with a coconut and coriander dressing
sigh
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Post by JonathanE on Mar 11, 2009 14:13:53 GMT -5
Poached Pears:
1 Pear per person, peeled, leave the stem on. 2-3 cups of Merlot. A pint or two of raspberries.
Put the peeled pears in a poaching pot (one of those tall, narrow ones) Cover the pears with the Merlot. Add cloves and cinnamon to taste. (better to use a spice bag) Heat, very slowly (very low heat - about 45mins-1 hour) It should put off a little steam, but don't boil it! Remove pears from wine, remove the spice bag or strain the wine. Add the raspberries, repeat process of heating, slightly higher temperature. Once berries are really softened, let cool, strain off the berries, and press them through a filter back into the wine mixture. Really squeeze out the berries. Reheat, and reduce the mixture. It can be thickened slightly with tapioca powder and water as a thickening agent.
Slice pears, top to bottom, leaving the pear "connected", fan out on a dessert dish, drizzle raspberry sauce on/around the pear, garnish with a few rasperries and mint leaves. Time consuming, but easy to do while preparing the larger meal.
The pears will look great, sort of creamy white in the centre, with a 1/4 rim of dark red around the edges, and it tastes wonderful.
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Post by Julian on Mar 11, 2009 14:13:54 GMT -5
shhhhh, I haven't had a decent bbq in a long time. Mal du Pays is not nice. grilled whole fillet of barramundi with a coconut and coriander dressing sigh With bbq'd lime halves to squeeze over it.
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Post by Death on Mar 11, 2009 14:20:13 GMT -5
Poached Pears: 1 Pear per person, peeled, leave the stem on. 2-3 cups of Merlot. A pint or two of raspberries. Put the peeled pears in a poaching pot (one of those tall, narrow ones) Cover the pears with the Merlot. Add cloves and cinnamon to taste. (better to use a spice bag) Heat, very slowly (very low heat - about 45mins-1 hour) It should put off a little steam, but don't boil it! Remove pears from wine, remove the spice bag or strain the wine. Add the raspberries, repeat process of heating, slightly higher temperature. Once berries are really softened, let cool, strain off the berries, and press them through a filter back into the wine mixture. Really squeeze out the berries. Reheat, and reduce the mixture. It can be thickened slightly with tapioca powder and water as a thickening agent. Slice pears, top to bottom, leaving the pear "connected", fan out on a dessert dish, drizzle raspberry sauce on/around the pear, garnish with a few rasperries and mint leaves. Time consuming, but easy to do while preparing the larger meal. The pears will look great, sort of creamy white in the centre, with a 1/4 rim of dark red around the edges, and it tastes wonderful. I do this at home too but with a cab sav ( it's the aussie in me lol)
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Post by deliciousdemon on Mar 11, 2009 22:16:01 GMT -5
Tabasco would be more readily available in the US than Sambal Oelek. I do admit, they have great capsicums/peppers in the US. The best avocados fresh from Mexico, just eat 'em as is. Good burrito wraps as well. My grandmother used to slice avocado paper thin (no idea how she accomplished this) and would serve it on the first bread of the morning to my sister and I for breakfast, bless.
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Post by Mantorok on Mar 11, 2009 22:38:55 GMT -5
My grandmother used to slice avocado paper thin (no idea how she accomplished this)... Keep your knives sharp. If you can't do it yourself, pay someone to sharpen your knives.
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Post by Shano on Mar 12, 2009 0:19:24 GMT -5
A traditional bulgarian cabbage salad. (I refuse to call it coleslaw).
Ingredients: Half a (head?) of cabbage. (Savoy or red work well). 1 medium size carrot. 1 tomato. salt vinegar (of flavor you like) oil (EV olive is the best imo)
Shred the cabbage add salt (as much as you like) and squeeze and work the cabbage like you do dough. It should lose most of its crunchiness. Shred the carrot and slice the tomato. Add them to the cabbage. Add vinegar (as much as you like, but keep in mind that cabbage loves vinegar). Mix well for a few minutes. You want the vinegar to permeate. Finally add the oil. (As a general rule do not add the oil and vinegar at the same time and never add oil before vinegar or salt. The exception is if you make a complex dressing and you emulsify the oil and other ingredients. In our case though we want the vinegar to work on the cabbage for a bit). Serve shortly.
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Post by Death on Mar 12, 2009 1:21:59 GMT -5
I'm feeling pretty bad about the way I wrote to Sky. It's hard to cook and even harder in the US where ingredients are hard to find and the kind of cooking Sky describes is not that unusual.
So here's a kiss, sorry Sky. But please do take note of my suggestions.
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Post by Redhunter on Mar 12, 2009 2:08:15 GMT -5
Actually, I mentioned Miracle Whip, or generic dressing, because, while I have made my own mayonnaise for decades, people will use Miracle Whip or a generic brand anyway. Hey! I make my own mayo too! I just sqwoze some! Yeah, mayo is garbage and bad for you, yada, yada... But it's regional and most of Americans grew up with it so it's not that weird to most of us. Norwegians have gravlax and other people eat blood sausage or fish sauce or headcheese or haggis or hot dogs which are pretty disgusting too when you know what they are made from. Skkky's "recipe" does sound like fancy dog food, good call Death!
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Post by ironbite on Mar 12, 2009 2:23:15 GMT -5
At least Skkky's recipe can be improved upon though it kinda sounds good as is. Well, cept for the whole pouch gravy crap.
Ironbite-MAKE YOUR OWN SAWMILL GRAVY YA POSER!
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