Prog Chefs Unite!!!

Vibrationbaby wrote: So I had to boil water for 20 minutes.

Tip:  Use the stove next time instead of your Zippo. 

Thanks for the tip, Jim! Micky is a big sausage fan too, and I'm sure he'd love this twist.

Vibrationbaby wrote: In my family men never go near the kitchen. The only thing we know how to do is cook fish after we go out and catch them.

...and there more widows than widowers... coincidence?

Gustavo Froes wrote: Atkingani wrote: Ok, not a cook myself, but I'd like to suggest this typical Brazilian dish: http://en.wikipedia.org/wiki/Feijoada Here's the recipe: http://www.brazilbrazil.com/feijoada.html   Maybe it's fine to try first at a restaurant next to your door... and don't forget the oranges and the caipirinha, please.   OH YEAH!!

Awww, I didn't get oranges when I tried feijoada

Atkingani wrote: Ok, not a cook myself, but I'd like to suggest this typical Brazilian dish: http://en.wikipedia.org/wiki/Feijoada Here's the recipe: http://www.brazilbrazil.com/feijoada.html   Maybe it's fine to try first at a restaurant next to your door... and don't forget the oranges and the caipirinha, please.

you all are making me hungry.. no mean feat after tonight's dinner....

You can put just about every kind of herb or spice in lentils. Indians cook them with spices like turmeric, fenugreek, coriander and such (the basic ingredients of Indian curries), while in Italy we go for garlic, pepper, bay leaves and basil. As regards the flavour, I've never had black lentils, but I can tell you that in Italy the smaller variety of brown lentils is very much prized.

Anyway, even the common, brown ones you usually find in grocery stores here are very tasty. You can eat them cold or just warm too, like a salad - just remember to put the dressing in when they're still warm. And, if you want to make lentil soup, you don't need to cook them beforehand and drain them. Lentils are very good for you too, and are rich in iron.

OK, lentils.... Where to start? First of all, I suppose you mean the brown or green lentils that are commonly used in the West. In India there are many more varieties, which range from red to yellow to black, and are rather easy to find in ethnic stores. Anyway, lentils are extremely easy to cook, since they need no overnight soaking (unlike beans or chickpeas), and generally cook in about half an hour.

So, get your lentils, wash them in a colander, put them in a pot and cover them with cold water. If you like, you can add a bay leaf, some peppercorns, and even some vegetables like onion, celery or carrot to give the lentils more flavour. Bring the water to a boil, lower the heat, and simmer until the lentils are tender (taste them). I generally add salt at the very last moment, like I do with rice - they soak up salt like sponges while cooking, and salty lentils are not a good idea.

This is the basic method for cooking lentils. Once they are ready, drain them, and put them in a container. You can keep them in the fridge for a few days, or do something with them. My favourite way of cooking them is by sautéing some chopped vegetables (garlic, onion, carrot and celery) in some olive oil, then adding tomatoes (fresh or canned), and then the cooked lentils. If you add some sausage and let the whole mixture simmer for some time, you'll have a wonderful one-dish meal. In Italy we eat lentils with a sausage called cotechino (which I'm sure you can find there in Canada) for New Year's Eve - lentils are a symbol of prosperity, and represent money.

love lentils, especially with sausage..yeah Raff will do you up

^ hahahah...  I know someone who is June..


*oh darling*