/PAlogo_v2.gif "Progarchives.com Homepage")
|
|
Post Reply 
|
Page <1 106107108109110 156> |
| Author | |||
micky 
Special Collaborator 
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
 Posted: July 06 2008 at 10:55 |
||
|
oohhhh.. Raff tossed this my way .for those interested in real. .authentic Italian cooking.. from the Queen Prog Chef herself hahhaha
http://www.italianmade.com/home.cfm some great recipes in there... listen to me.. sound like Betty frickin Croaker here. Guess I've really caught the cooking bug  |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
 |
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: July 06 2008 at 09:36 |
||
|
wow.. check this out...
http://www.williams-sonoma.com/products/sku7423437/index.cfm?pkey=celtwaf anyone got this model... the price is divine.. |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
LinusW
Special Collaborator
Honorary Collaborator Joined: September 27 2007 Location: Sweden Status: Offline Points: 10665 |
Posted: July 05 2008 at 21:23 |
||
Of course accompanied by a nice Italian wine  |
|||
|
|||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: July 05 2008 at 21:22 |
||
|
yeah the average lemon would pucker a goat.. I try to find Myer or another slightly sweet variety at a farmers market (or neighbor's tree) when I can
|
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: July 05 2008 at 21:18 |
||
|
ha! Micky a noob?? he's been tossing chicken and burning salad for years - how prog is that! ...had a minor failure this evening - fryed up some place fillets in a little olive oil and butter then doused them in lemon juice and chopped dill. Made the fatal error of not tasting before dishing-up - man those lemons were sour.
 /edit - was in a rush to catch the season finale of Dr Who  Edited by Dean - July 05 2008 at 21:21 |
|||
|
What?
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: July 05 2008 at 21:16 |
||
that does sound yummy  yours too David.. making me hungry all over again hahhah |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: July 05 2008 at 21:15 |
||
finally trying my hand at really cooking.. ... |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: July 05 2008 at 21:13 |
||
|
let's see.. I'll be roasting a chicken tonight very simply with butter, lemon, sea salt, black pepper, and maybe a little Tobasco, rice on the side and some steamed veggies
|
|||
|
|||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: July 05 2008 at 20:54 |
||
|
wow Mike, sounds awesome, how very... Italian of you
 |
|||
|
|||
|
LinusW
Special Collaborator
Honorary Collaborator Joined: September 27 2007 Location: Sweden Status: Offline Points: 10665 |
Posted: July 05 2008 at 20:53 |
||
You're not alone. Made an excellent Italian inspired potato salad yesterday. Tuscan salad mix (loads of ruccola) , cherry tomatoes, sun-dried tomatoes, parmigiano-reggiano cheese, fresh basil, potatoes and prosciutto di Parma. I liked it |
|||
|
|||
|
micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46843 |
Posted: July 05 2008 at 20:49 |
||
|
well.. beware.. we have a noob in the prog chefs thread.. a fledgling prog chef...
tonight.. a cream cheese and strawberry salad which I am enjoying now.... with some sort of honey dressing with honey, EVOO, Balsamic Vinegar and salt and pepper... very easy.. and very delicious... tomorrow.. I graduate to trying scaloppine al marsala wish me luck hahha |
|||
|
The Pedro and Micky Experience - When one no longer requires psychotropics to trip
|
|||
|
|||
|
Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: June 29 2008 at 21:16 |
||
your cooking will make us all forget the past "unpleasantries".... |
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: June 29 2008 at 21:11 |
||
|
...a Brit at a 4th of July cook-out ... I can imagine the ribbing I'll get |
|||
|
What?
|
|||
|
|||
|
Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: June 29 2008 at 21:02 |
||
Can I import you for July 4th holiday? |
|||
|
|||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: June 29 2008 at 21:00 |
||
|
Saturday made pork tenderloin cordon bleu - cooked up a really thick cheese sauce (melted 1oz butter in a pan, stirred in a tablespoon of flour to make a roué then a drip of milk to slacken it just a bit before adding lots of grated cheddar cheese and stirred it to a thick paste -in the UK this is essentially the basis of a Rarebit); split the tenderloin lengthwise, opened it out and beat it within an 0.25 mm of its life; laid slices of ham over the pork, piled on the cheese paste and folded the pork up again - pinned the joins with cocktail sticks. Seared the joint in frying pan and then cooked it in the oven for 30 mins. Served with buttered carrots and dauphinois potatoes. Sunday was barbie day - I'm not generally one for barbies, I have one and do them... I find it mildly amusing that I have a stocked kitchen with a £500 stove but end up carbonating my Sunday lunch (not to mention burning my fingers and toasting my nether-regions) over hot-coals in the garden - all in the name of fun, eh? - anyhoo - butterfly of lamb marinated in a paste made from Ras el Hanout spice mix and some white-wine, portabella mushrooms filled with cheese, garlic and baked beans (I kid you not
 ) and charred bell-peppers. Finished off with spuds that had been roasted in the oven (so that's £500 well spent  ) with red onions that had been soaking in balsamic vinegar overnight.Bon Appétit
 |
|||
|
What?
|
|||
|
|||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: June 28 2008 at 23:32 |
||
|
yeah, once I got a good handmade wok I was a happy man
|
|||
|
|||
|
Easy Money
Special Collaborator
Honorary Collaborator / Retired Admin Joined: August 11 2007 Location: Memphis Status: Offline Points: 10738 |
Posted: June 28 2008 at 23:21 |
||
|
Ha ha, I had to check my fridge, but I have that same Lee Kum Kee sauce. I use it for marinates and grilling mostly. I like that dish your making, I make some similar things but I would use tofu instead of pork. I need to work on my wok technique, woks really need high heat.
Edited by Easy Money - June 28 2008 at 23:23 |
|||
|
|||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: June 28 2008 at 23:01 |
||
|
so glad to hear you're doing well, Eric.. your attitude is stellar, and
I don't mean that in a "good for you, stay positive!" kinda way, I
mean it's the only way to look at anything, especially a
challenge
I'll be doing Chinese tonight; pork with sugarsnap peas in a black bean sauce over rice.. the black bean sauce is a great change of pace from typical wok fare, I use Lee Kum Kee brand.. first I'll toss some peanut oil, ginger and chilis in a smoking-hot wok, then the peas and cook very briefly.. I'll add sliced pork chop, scallion, crushed garlic, more ginger and let the meat cook till not quite done, a good splash of rice wine (NOT vinegar.. dry sherry will do if no ricewine), a good gob of the black bean sauce, and a little hot sauce to taste, stir fry like mad for a few more seconds, turn off heat and serve over rice Edited by Atavachron - June 28 2008 at 23:03 |
|||
|
|||
|
Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: June 23 2008 at 09:24 |
||
Recent tests for me showed I was OK, both on the blood sugar and cholesterol front, but it's only a matter of time if I don't get my act together. I'm doing a bit better on diet but I still need to get some exercise in. |
|||
|
|||
|
E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: June 23 2008 at 09:22 |
||
|
Pat, I see this as being a positive (now that I'm a few weeks into my diagnosis...the first week I didn't see it that way). I can stand to lose some weight, so this was a kick in the arse for me. Watching what I eat and exercising regularly...and I've lost around 7 lbs in about 3 weeks.
Besides, my blood sugar is averaging around 120-140, so I'm not off the chart. Doing very well, though. E |
|||
|
|||
|
|||
|
Post Reply
|
Page <1 106107108109110 156> |
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Prog Chefs Unite!!!
Topic Options
micky wrote:
