Prog Chefs Unite!!!

is that purple-haired lady in your avy from UFO ?

We had a small dinner party yesterday. Because our friend Thanasis came, we couldn’t serve any meat. The menu was:

- green salad with mozzarella, bread and garlic butter
- small quiches with smoked salmon
- soup, soup, beautiful soup! with fennel, leek, carrots, tomatoes, garlic, thyme, chilli, saffron, sole fish, shrimps and black mussels
- home made chocolate and orange cake with home made candied orange peel

They actually ate all the cake. Next time I will tell my guests how much butter and sugar it contains, and then we will probably have leftovers.

I'm doing something inspired by this tonight.

I'm on a "oh, yeah, I bake my own bread - it's so much better when you know what goes into it..." kick at the moment and had some spectacular successes, such as beer bread and sun-dried tomato bread, but the latest is definitely the star - chili and cheese bread (basic bread mix using seeded unbleached white flour; two red chilies de-seeded and diced before being sautéed for a minute in 1 tbsp of olive oil; and the butter/oil in the basic recipe is replaced with equal quantity of grated cheddar cheese).

Not much of a cook personally, but just wanted to mention that the former Wallenstein keyboardist/vocalist Jurgen Dollase is a famous gastronomist and food critic, having written some important things on the subject.

My recipe for water is this :

try an find some hydrorgen from somewhere. M y first guess wold be in the atmosphhere. that would be my first cloice..If there is no water avalable there I I,ve heard ther have been water discoveries in Mars. It's far but if you are raelly hngry i wouldn't thimk a few million miles wouldn't be that far off.

Name it.

actually a lot of we learned was forgotten. It was a good thing I lew with navigators that saved my life on more than one occasion. The navs were usually better educated than us pilots. We were in physical control of the airplane but they were in tactical and strategic control. Will the One Eleven it was the nav who handled the comms and made most of the vital judgements, They never got the credit that they deserved.


Here is my latest concoction :

Itn is a modern dish, I call it Cheetah/ Elvis blowdryer fusion.

Ingredients :

! Elvis blowdryer
I Cheetah
1Ted Nugent

First when in able to prepare this fine dish you need Ted Nugent to go out with his crossbow and hunt dow the very elusive Cheetah one of the most respected members of the cat family. The successful capture and humane killing of this regal creature is only the first obsacle in this culinary adventure, Locaing an Elnis blowdryer might prove to be a wee bit more difficult unless that is if you have access to the Graceland museum of everything Elvis.

Let's assume that you have overcome all of the difficulies of acquiring the ingredients.Nowyou need a big pot. and a huge meat grinder. From this stage it is pretty simple. Throw everthing into the meat grinder then afterwards throw into a deeep fryer adjusted at 275 degrees farenheit an then just serve it up after it has spent 12 minutes in a deep fried state.

Don't forget the guest comment cards,


Edited by Vibrationbaby - June 06 2011 at 14:17

the pickled garlic sounds great, I loved pickled anything, another interesting variation is preserved lemons;

quarter 4 or 5 lemons (you can leave them attached at one end by not cutting all the way if you want), rub some salt inside each lemon and pack them tightly in a glass jar, add a bit more salt and enough lemon juice to cover lemons.  Let sealed jar stand unrefrigerated for at least 10 days inverting jar every day or so.  Store in fridge, will keep a very long time and can be used in sauces, meat or veggie salads, stews, etc.  You could also add a cinnamon stick or cloves for extra flavor.

Atavachron wrote: the pickled garlic sounds great, I loved pickled anything, another interesting variation is preserved lemons; quarter 4 or 5 lemons (you can leave them attached at one end by not cutting all the way if you want), rub some salt inside each lemon and pack them tightly in a glass jar, add a bit more salt and enough lemon juice to cover lemons.  Let sealed jar stand unrefrigerated for at least 10 days inverting jar every day or so.  Store in fridge, will keep a very long time and can be used in sauces, meat or veggie salads, stews, etc.  You could also add a cinnamon stick or cloves for extra flavor.

That's the recipe I use to preserve lemons,  excellent in Moroccan tajine and tanjia.

 ^ oh ...  yeah

Pork butt chili tonight, slow-cooked with onions, garlic, chipotles, beer, brown sugar, tomatoes, kidney beans, and plenty of spice