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June 
Forum Senior Member 
Joined: November 03 2008 Location: Montreal Status: Offline Points: 6521 |
 Posted: February 28 2009 at 09:38 |
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Ooh, I'm printing that one! Very nice.
I just went sausage and lentil shopping and I'm trying out your lentil recipe tonight, Raff.
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micky
Special Collaborator 
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: February 28 2009 at 07:59 |
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oh yes... looking forward to trying that one hahha
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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: February 28 2009 at 07:46 |
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Dean, I love you
  ! I was just wondering how to use three oranges I have at home, which are not very good to eat as they are (way too sweet for my tastes), and that recipe will provide the perfect opportunity for at least one of them. I'm sure Micky will absolutely LOVE the dish!
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micky
Special Collaborator
Honorary Collaborator Joined: October 02 2005 Location: . Status: Offline Points: 46838 |
Posted: February 28 2009 at 07:42 |
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^ ooooohhhhh....
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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: February 28 2009 at 07:38 |
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We do a Basque version of paella with chicken, chorizo sausage, black olives and orange segments which is very close to jambalaya in flavour and spiciness (http://www.deliaonline.com/recipes/chicken-basque,1321,RC.html) |
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What?
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 28 2009 at 07:13 |
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By the way, it's spelled crayfish, but is pronounced mudbug.
You might be able to get some in your area in spring. Here's a cool link for you: http://www.cajun-shop.com/dwcrawfishcooking.htm Not sure I'd order anything from them as they are kind of pricey. Edited by Slartibartfast - February 28 2009 at 07:36 |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: February 28 2009 at 06:49 |
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As far as I know, jambalaya is a Creole version of paella - not surprising, since Louisiana belonged to Spain before it was turned over to France. I have a number of recipes for both, and the cooking method is the same. I don't think it is particularly troublesome to make, unless you use mussels, which need to be scrubbed before cooking (other than that, they're very easy to deal with).
As to crayfish, I am not sure they can be found here, but if they are, I'll definitely try something. |
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: February 27 2009 at 20:39 |
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So, a little Creole in ya? Done anything with crayfish yet? Sounds good and I promise not to offer up any beads for you to show me certain body parts. By the way haven't seen anyone talking about Paella unless I missed it. Haven't made it myself yet, pain in the ass it seems. But related to some of the dishes mentioned recently. Edited by Slartibartfast - February 28 2009 at 07:15 |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: February 27 2009 at 17:05 |
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You should try it, David, it's very easy... Actually, it's very similar to risotto, in that the rice is slowly cooked in the liquid - though some of the stages differ. Once you have got all your veggies chopped, it's a breeze to put together. I generally make it in a heavy, nonstick skillet, while I make risotto in a deep saucepan, also nonstick (though I brought two excellent, stainless-steel saucepans from Italy).
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65780 |
Posted: February 27 2009 at 16:38 |
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I love jambalaya though I've never made it, one of those perfect dishes
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: February 27 2009 at 16:34 |
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You should've been here on Tuesday (Mardi Gras), when I made a textbook-perfect jambalaya with andouille sausage and shrimp, and a decadent bread pudding with chocolate and orange marmalade ... |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 27 2009 at 12:12 |
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Cooking the hard-way isn't much more time consuming than nuking a ready meal (unless you've got an industrial microwave or access to a 10 cm airfield radar klystron [I've done that too - a meat-pie just fits in the wave-guide - just have to remember two things - 1) remove the pie from the foil tray first and 2) turn off the transmitter before putting your mits anywhere near it!!]). I can probably prep a whole meal in only a few minutes more than it takes for most people to unwrap the packaging and decypher the cooking instructions on a cook-chill. How long can it take to throw a handful of herbs at a piece of lamb and slam it in the oven?
While it's cooking there's not much to do except crack open a bottle of wine, kick back and listen to some tunes...
Prog songs make pretty good kitchen timers.... How do you like your boiled eggs? Try using the Angel's Egg method - Sold To The Highest Buddha for soft, I Never Glid Before for medium and Other Side Of The Sky for hard.
Edited by Dean - February 27 2009 at 12:13 |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: February 27 2009 at 10:52 |
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i'm coming over for that! |
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: February 27 2009 at 10:49 |
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One question. Where do you guys get the time to cook all this up?I have difficulty with KD.
Edited by Vibrationbaby - February 27 2009 at 10:50 |
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru Joined: February 02 2004 Location: South England Status: Offline Points: 14693 |
Posted: February 27 2009 at 02:42 |
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Really? Now that sounds like something I should try  - Cheers Dean 
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Jon Lord 1941 - 2012 |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65780 |
Posted: February 27 2009 at 00:26 |
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well I made milkshakes tonight.. a special version with fresh banana, a mix of choc and vanilla ice cream, whole milk, and a pinch of sea salt
need I say more? |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Online Points: 65780 |
Posted: February 26 2009 at 17:22 |
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maple syrup and sausage do go together beautifully, I often make a hash of Hungarian or Polish, potatoes, onion, green pepper, and a healthy shot of real maple while cooking in a skillet, some sea salt and plenty of black pepper of course
speaking of Kraft, I finally found a store near me that sells the white cheddar mac&cheese in a box, hate the orange stuff |
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The Quiet One
Prog Reviewer
Joined: January 16 2008 Location: Argentina Status: Offline Points: 15745 |
Posted: February 26 2009 at 17:09 |
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hahaha, that's pretty awesome your way of thinking the image, as well that you used to have the platform heels I can imagine with you them |
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: February 26 2009 at 15:36 |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 26 2009 at 12:24 |
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... or a huge (and I mean HUGE) glug of balsamic vinegar (the cheap'n'cheerful stuff - no point in being needlessly extravagant) which will also reduce down to a nice sticky gravy.
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Dean wrote:
Kidding, of course, eat what you desire, just don't add mayonese
