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micky 
Special Collaborator 
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
 Posted: January 20 2008 at 11:36 |
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I like that site... bookmarked it
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The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: January 20 2008 at 11:08 |
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Great site indeed, Dean - though I'm as far from an engineer as you can find in this world!
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micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: January 20 2008 at 10:56 |
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checking that out
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The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 10:42 |
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One site that may appeal is Cooking For Engineers - one of my fave cooking sites and his recipes have never failed me yet - he's got a gravad lax recipe too (and Marshmallows - which once you've made you own you'll never buy ready-mades again - I made some with maple syrup, as corn syrup is unknown in the UK, that were amazingly good)
Edited by darqDean - January 20 2008 at 10:43 |
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What?
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micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: January 20 2008 at 10:27 |
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ooohhhh just looking at recipies for gravad lax... thinking I'll try to make it myself. Sounds not to bad for a newbie 'prog chef' like myself.
looking at that link Dean..... |
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The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 10:23 |
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Ha ha - I'm sure modern chiefs only use blowtorches for dramatic effect, but I do have a small torch in the kitchen for caramelising crème brûlée and the tops of sticky-toffee puddings - it would take me a week to do a rib of beef with it.
My method of Gravad Lax is pretty much the same as this one: http://www.bbc.co.uk/food/recipes/database/gravadlaxandgravadse_8838.shtml - I've seen some that use vodka in the cure but I prefer a dry-mix as quite a bit of liquid comes out of the fish as it cures.
The Saucerful review is excellent and has prompted me to put the album on just now.
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micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: January 20 2008 at 10:10 |
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uuummmm.... that gravad lax sounds good... making me hungry here hahah
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The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 20 2008 at 10:09 |
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Cripes!!! I left my blowtorch in my other kitchen!!! Now what am I to do?  Saving that recipe, though. I'm sure you can achieve the same thing by just browning it on a skillet. That's essentially what I'm doing with my roast today. I've decided to braise it, rather than put it in a crock pot. E Edited by E-Dub - January 20 2008 at 10:09 |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: January 20 2008 at 09:49 |
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I love Gravad Lax!
 Unfortunately I haven't had it for a long time, since it's not easy to find outside of Scandinavia - but when I lived in Finland I used to have it quite often.Dean, as a PF fan, you might be interested in reading my latest review, which you'll find on the front page... *end of shameless self-promotion* |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: January 20 2008 at 09:40 |
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I've a chilli bubbling away on the stove, once it's had a couple of hours cooking I'll cool it down and put it in the fridge ready for a mid-week meal.
Then going to start a slow-roast of a rib of beef for tonights dinner - left it a bit late to do a Heston Blumenthal on it but one day when I remember 20 hours before I'm hungry I'll give it a try. Going to serve that with roast veg and some individual Yorkshire puddings.
We visited the Country Market yesterday for some winter fruit, of which they had none
 - so ended up buying a kilo of frozen gooseberries which will either become a pie or a crumble (I must remember to plant a couple of gooseberry bushes this year - I love fresh goosegogs though they do attract the wasps). I really fancy a nice piece of sticky gingerbread cake (or Yorkshire Parkin, which is essentially the same thing but with oatmeal) - so Debs is making some of that as I typo this.
 Planning to start some Gravad Lax later in the week - basically salmon fillets dry-cured in salt and dill - easier to make at home than smoked-salmon and tastier too.
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 20 2008 at 08:50 |
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Something special happens when you combine those great little bits of meat adhered to the bottom of a pan and a bottle of red wine. That initial sizzle is like a 600 member choir breaking out into song.
Me thinks I'm firing up the crock pot today. I've got a chuck roast that I'll brown in a skillet, and then add to the crock pot with some stock, red wine, some salt & pepper, and maybe a little thyme. Probably roast some new red potatoes and glazed carrots. E |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: January 20 2008 at 08:40 |
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Cooked the steaks in a pan which I then deglazed with the chianti and added some cremini mushrooms, and let the whole thing reduce into a ridiculously good sauce.
My mother-in-law is making lasagna tonight...that coupled with a Pats win will certainly make my weekend! |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: January 20 2008 at 04:24 |
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Not doing a lot of cooking since I came back from the US.... I just don't feel like cooking for myself only, although in the past I used to do so. However, over the holidays I probably did more cooking than in the rest of the year put together
. The evening before I was due to leave I made risotto with dried porcini mushrooms, which was quite delicious. And I got to make meatballs for the first time after YEARS I hadn't made them! Another unqualified success.
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: January 19 2008 at 23:13 |
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NY strip steaks, risotto, and a bottle of chianti....yeah!
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 19 2008 at 19:41 |
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Just did a basic chicken noodle soup with mushrooms tonight. Sometimes soup just hits the spot.
E |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65821 |
Posted: January 16 2008 at 21:00 |
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did a Mexican-style steak for dinner; rubbed it with cumin, chili powder, garlic, pepper and olive oil and let it sit in the fridge, then hot pan-fried it with onions... sliced tomato and a baked spud on the side
..oh yeah, baby |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 12 2008 at 21:46 |
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I made a quick lasagna soup tonight. Really hit the spot.
E |
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Wilcey
Forum Senior Member 
VIP Member Joined: August 11 2005 Location: United Kingdom Status: Offline Points: 2696 |
Posted: January 10 2008 at 15:01 |
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Trout...yum.....best cooked over a campfire and eaten whilst quaffing ropey wine, watching the stars and hearing nothing but the sea.........
oh how I long for the camping season to resume, it offers the most satisfying food eaten in the most deliscious way, usually with the best company.....
I usually last until about March and then I need to pack up and camp out somewhere and eat myself warm!
Yum!
R x
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: January 09 2008 at 19:07 |
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I've got to bring my thread back to the top:
Baking some trout with onions, red peppers, garlic, lemon, and salt and pepper. Alongside making a salad and steaming some shrimp for my daughter and myself. Wife doesn't like it, which means there is more for us. E |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: January 02 2008 at 08:41 |
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I cannot but second what David said in his post... If another thread of similar content was opened, it would be quite likely to be closed and the existing posts copied here. It's already happened, as far as I can remember. I know there are 35 pages now, and that looking for a particular recipe can be a nuisance, but there is no point in duplicating threads.
As to what RoveR asked, unfortunately I am not the right person to ask, since I never fry anything. However, Italians do fry fish and seafood, and I sort of know how you make them. Small, whole fish is usually dredged in flour before being put into the hot oil; while seafood, like shrimps, prawns and squid rings, is usually covered in batter. |
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E-Dub wrote:
Unfortunately I haven't had it for a long time, since it's not easy to find outside of Scandinavia - but when I lived in Finland I used to have it quite often.