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| Thread ID: 68462 | 2006-04-29 09:44:00 | Re recipes | Sweep (90) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 450587 | 2007-07-09 07:10:00 | Your missing potatoes, carrots, mixed veges and some Worcester sauce. Tasty, satisfying, stretches the meat. |
bob_doe_nz (92) | ||
| 450588 | 2007-07-09 10:05:00 | No, not a NZ type pie, a huge one in huge bowl with a glass insert in it and pastry put all around, a pound of steak and a pound of kidneys, plus of course side dishes of crispy roast potatoes made by basting them and also fresh green peas plus butter and a flagon of cider. | zqwerty (97) | ||
| 450589 | 2007-07-09 10:09:00 | How about fresh green-tipped mussels that you've gathered yourself at low tide - wear gloves to avoid getting your hands cut on barnacles, etc. Lightly boil to open the shells, remove the meat and marinate in vinegar, lemon juice, chopped onion, chopped parsley, and marjoram. Leave in the fridge for an hour or so, then have as a pre-dinner snack with an Aussie Shiraz or Kiwi Sauvignon Blanc. | TideMan (4279) | ||
| 450590 | 2007-07-09 10:45:00 | To be honest, I hate mussels/oysters/or any kind of shelled seafoods. I don't like their sea taste. I still like lobsters/prawns/fish, though. | qazwsxokmijn (102) | ||
| 450591 | 2007-07-09 13:55:00 | Home made hamburgers:thumbs: | rob_on_guitar (4196) | ||
| 450592 | 2007-07-09 17:25:00 | Clams, mussels, oysters on the half shell . Take more garlic than you think you need, peel and slightly mash each piece and place in cast iron deep pan with a whole white or yellow medium onion, diced coarsely, add EVO (extra-virgin olive oil) until it almost covers the onions/garlic and gently heat over high flame until onions turn translucent . Don't overheat!!!! Don't burn any of it!!!! Add one cup of good quality tomato paste into the oil/onion/garlic, turning the heat high and LIGHTLY scorch the paste . . . adding 1/2 cup of water when done to stop the process . It will have sizzled a little and maybe even popped a few times from the heat! Pour in a large can of crushed tomatoes and a large can of tomato sauce with another matching can full of cold water . Heat until it starts to bubble from the center of the pan, turn down heat very low . Add pre-soaked in water bay leaves, some salt, black pepper, 1/4 teaspoon of white distilled vinegar, 1 teaspoon of sugar (chemical reasons here to "set" the sauce") folded into the sauce for a full 3 minutes and then put on a back burner, very low flame for about another 20 minutes while you prepare the shelled seafood . Add Rosemary, basil, oregano to taste . . but don't forget the bay leaves! Stir gently from the bottom of the pan for a full 15-20 minutes or until your arm falls off . Remember the "Italian" spices go in last! Do not add mushrooms . . . they suck the flavor out . If you MUST use them, they have to be pan fried (cast iron pan again) in butter before you add them to any sauces . They must be sealed, turned darker and not allowed to take any flavor from the sauce . . . . cooking them this way will seal them and at the same time raising the subtle flavor of the mushrooms too . Let the sauce just sit after that for 20 minutes, lid off and just forget about it for a while . . it needs to meld the flavors . Overnight is very good too! You have just made a marinara sauce without meat . Take your choice of bivalved animals, scrub the shells in running cold water, but don't bother removing the "beard" if you are using mussels . Final wash them with salt and water . . using the salt to scour them last . Rinse the salt off . Place them on a cookie sheet, separated by about 1/2 inch or so, and lightly brush each shell top with a tiny bit of olive oil . . place under medium flamed (not electric) broiler until the shells open somewhat . . Discard any that don't open! When shells are open far enough, place one spoonful of the tomato sauce into each shell, toss a minute, tiny sprinkle of dried parsley into each and return to broiler or even to a barbecue grill for another few minutes or until the sauce starts to darken a little . The top shell will glisten from the oil . Do not turn them over . Serve hot with no forks or utensils . . . just slurp them out of the shells . Serve with garlic bread . Garlic bread . . . . a quick recipe: Bread of choice, sliced any way you want; lengthwise, sliced, ripped etc . I prefer a baguette of Italian white bread . Mix equal amounts of mayonnaise, butter or margarine in a bowl, add well-crushed garlic and some parsley flakes and spread not too thickly on bread . . . one side is sufficient and place open faced into a broiler for a few minutes until lightly browned . Do not add salt or other spices until you try this once . This is exceptionally "rich" and fattening . Use caution . Afterwards . . . . . . Save the extra tomato sauce for spaghetti, chicken or gnocci . This is about the best Italian tomato sauce ever . It will "attack" the roof of your mouth if it's done correctly . You'll feel a slight electric-tingle if it's right! The secret is the scorching of the paste . I prefer to let it darken a lot . . in the way of the Northern Italian cooks . A bright red sauce is not what I try to accomplish here . You can die now as you have had the best meal in your lifetime . |
SurferJoe46 (51) | ||
| 450593 | 2007-07-09 17:48:00 | We all going to joes place!:lol: It's 5am here (3 more hours and i can go home!) and reading that just made me hungry! |
rob_on_guitar (4196) | ||
| 450594 | 2007-07-09 19:07:00 | We all going to joes place!:lol: His recipes sound great, except I don't like mussells. Shame really cos of the abundence of free stuff we can get here. But yeah it's great to see a man whose passionate about his cooking. Lucky Mrs Joe! |
Greg (193) | ||
| 450595 | 2007-07-12 06:05:00 | Well Im sure mr joe can conjure up anything, he is the man of all knowledge!:lol: Sorry joe, i aint insulting here, just your very discriptive:D |
rob_on_guitar (4196) | ||
| 450596 | 2007-07-12 06:30:00 | TY...I cooked when I was in college for a few years...almost went to France to learn from the Cordon Bleu...but I turned it down at the last moment. If you really want some pastry recipes, let me know..I make everything from scratch. We may have to see what spices are available in Upsidedown Land, and I can send some really authentic Mexican recipes too..not your usual Taco Bell or golden arches stuff. |
SurferJoe46 (51) | ||
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