/PAlogo_v2.gif "Progarchives.com Homepage")
|
|
Post Reply 
|
Page <1 8485868788 156> |
| Author | ||
Vibrationbaby 
Forum Senior Member 
Joined: February 13 2004 Status: Offline Points: 6898 |
 Posted: August 18 2009 at 09:24 |
|
|
My sister in law picks all the stuff she doesn`t like out of her food such as kidney beans, chick peas, mushrooms and green peppers. I keep telling her to go and live in Africa.
I like that recipe for KD. That guy should enter the Berlin Culinary Olympics. |
||
 |
||
|
Any Colour You Like
Prog Reviewer 
Joined: May 15 2009 Status: Offline Points: 12294 |
Posted: August 18 2009 at 02:32 |
|
Indeed. Except when soup, which is supposed to be a rich red, is more like off-green. |
||
|
||
|
Atavachron
Special Collaborator 
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: August 18 2009 at 02:29 |
|
|
except blue which was determined by Thomas Jefferson to be so unappetizing as to send people screaming
|
||
|
||
|
el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: August 18 2009 at 02:25 |
|
|
Any Colour You Like, I guess
|
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: August 18 2009 at 02:21 |
|
|
oh yes my friend, oh yes
|
||
|
||
|
el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: August 18 2009 at 02:18 |
|
|
^
I didn't realise colour was crucial to good food from Preservatives City
 |
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: August 18 2009 at 02:16 |
|
|
you gotta get off that orange stuff and try the white cheese flavor
 |
||
|
||
|
el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: August 18 2009 at 01:54 |
|
|
^
Hey, you're banned - we don't allow professional chefs on this thread PS Who are this band "Macaroni Cheese"? I always thought DT were "The Cheesiest" Edited by el dingo - August 18 2009 at 01:56 |
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
Kix
Forum Newbie 
Joined: September 01 2008 Location: Milwaukee, WI Status: Offline Points: 28 |
Posted: August 18 2009 at 01:36 |
|
|
made me up a box of this, took way to long too, was good though
 and then some grilled cheeses with this stuff
 I'll have some of these for dessert
 |
||
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 18 2009 at 00:36 |
|
|
Raw its impossible to eat
|
||
|
Hi progmaniacs of all the world
|
||
|
||
|
Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: August 17 2009 at 21:10 |
|
yuca, yucca, or manioc. I know it as yucca have never prepared it at home, but have had it usually prepared deep fried in restaurants around here. As a starchy fried food we might may rarely prepare it at home in that fashion, if, I should say when, we take it on. It's usually available raw in the local farmer's markets. I can look it up, and but are there any other ways to fix it that you've done? The nice thing about it when peeled and fried is that you're getting some good fiber along with the starch. They can get nice and crispy on the outside and tender yet not too mushy on the inside. Here it is raw. It's not something you'd likely eat raw, but I might be wrong, some folks might:  Difficulty in preparation when it comes to a raw artichoke I think is much less than the yucca, I think. But then again, I've never done an artichoke yet. Edited by Slartibartfast - August 17 2009 at 21:31 |
||
|
Released date are often when it it impacted you but recorded dates are when it really happened...
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 20:06 |
|
Ingredients
Directions
|
||
|
Hi progmaniacs of all the world
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 19:55 |
|
Makes: 30 balls Preparation time: 2 ½ hours Ingredients
Preparation Cook the corn in three cups of water for 10 minutes two hours before you start preparation. Drain and let stand. Peel the yuca and grate it together with the cheese. Mix with the drained corn. and grind together with a corn mill. (You don't need to buy a mill. There will be many local and Ana says it cost C$3 or about $.20 to have it done.) Mix all the ingredients except the oil and water together to make the masa. Form into balls of about 1 inch and fry in oil until golden brown. (Note that you don't have to do balls. You can, for example, form the dough into rings.) Topping (Miel de dulce) Grate the dulce and put in a pan with the water and cinnamon sticks. When the mixture is sticky it is ready to serve. Serve aside the buñuelos so that people can add as much of the topping as they want. |
||
|
Hi progmaniacs of all the world
|
||
|
||
|
markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: August 17 2009 at 19:49 |
|
|
Fried Yuca with butter and garlic with parsley
 |
||
|
Hi progmaniacs of all the world
|
||
|
||
|
el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: August 17 2009 at 16:32 |
|
Yeah but I bet you parked in the Rick Stein car park
 Seriously I like the guy too but I didn't realise he had that much of a stranglehold on Padstow
 |
||
|
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
|
||
|
||
|
Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: August 16 2009 at 11:59 |
|
|
Back from Cornwall, which was a minor gastronomic delight, even if most of it was of my own doing
We arrived at the camp site after a six hour car journey in the pouring rain - having gone posh this year the tent was pre-pitched in a secluded woodland glade and equipped with a futon to sleep on, small wood burning stove, portable single ring gas cooker and a tiny BBQ and all the necessary pots pans and fine bone-china crockery, several tea-lights and a couple of paraffin hurricane lamps. Tired, wet, hungry and somewhat cold I fired up the wood burner and set about re-heating the coq au vin I cooked the day before with a tin of new potatoes. I have to say it was my best coq-au-vin yet, but that may have been more to do with the circumstances.
The following day the weather broke and we ate lunch in a small café in Newquay (excellent home-made burger with bacon and cheese), then in the evening I threw together a really simple chili prawn dish (chopped onions sautéed until translucent; add 2 chopped chili peppers and a good handful of finely chopped parsley - continue frying until the parsley turns deep green, add the juice of two whole limes then chuck in the prawns and a crumbled chicken stock cube, cook for a further couple of minutes and serve with plain boiled rice) and finished the meal off with a bought plum tart.
Wednesday we had the table booked at Jamie Oliver's "15" restaurant, so the plan was a light lunch - home-made burger on the menu of a small pub soon put pay to that plan (
 ) - the plan was further scuppered when we arrived back at the tent to find that the site owner's (Sarah and Simon - a lovely young couple who only decided to open the site a few months ago) had left a small glass cake stand by our tent with six home made scones, some strawberry jam and a pot of clotted cream with the a sign "Eat Me" attached  . Needless to say, being gracious guests, we ate them."15" was a revelation (those that know me will be aware I hate pretentious food and avoid pasta whenever possible - but this was a treat for the girls, not me) - I'll not bore you with the details of each of the six courses, but will say now that the highlight for me was the Tortellini of Grampound duck in a cherry and apple mustard fruit butter sauce and crispy sage - absolutely divine - Alex ate half of hers and looked at me with doleful eyes: "I don't want to eat any more" - "Why not, it's gorgeous" - "I know, but then it will be all gone..." - bless. I've read some dreadful reviews of the London "15" restaurant, but this was top-notch and worth every penny of the £210 the night cost me.
I was "designated driver" (as always
 ) so no alcohol for me - choosing instead to have the home made lemonade infused with juniper berries and vanilla - OMG! With the first sip the lemon hits you, then the faint scent of vanilla, then finally the juniper - just Wow! Impressed by that I moved on to the traditional herbal cola (something that normally I wouldn't touch even if paid) - citrus zests, cinnamon, nutmeg, ginger & lavender ... and again every flavour coming at you in waves - wondrous.Thursday it was off to Padstow...or Rick Stein's Padstow as it should be renamed, now don't get me wrong, he is my second favourite TV chef after fellow Stranglers fan Keith Floyd - but he is ubiquitous there - we could have eaten in the Rick Stein restaurant, but didn't; we could have eaten in the Rick Stein café, but didn't; we could have eaten in the Rick Stein Hotel, but didn't; we could have eaten in the Rick Stein Bistro, but didn't - and we also didn't eat from the Rick Stein fish and chip restaurant or in the Rick Stein Pub, or buy from the Rick Stein shop or the Rick Stein delicatessen... We ate a traditional Cornish pasty by the harbour instead.
In the evening we decided we really should fire-up the BBQ, so we did. Keep It Simple - rib-eye steaks covered in Reggae Reggae Sauce marinade, some Cumberland sausages, a stuffed portabella mushroom, some sweet peppers thrown in the BBQ until the skin just starts to blacken, served with a simple tomato and mozzarella salad and a few fresh green leaves.
Friday was home day - we took a short detour to the small coastal village of Polzeath to stop at a seafood restaurant we like for lunch - unfortunately they've changed the menu and all the lovely seafood was only served in the evenings - ho hum - another home-made burger for me then - probably the best of the holiday though.
  |
||
|
What?
|
||
|
||
|
Vompatti
Forum Senior Member
VIP Member Joined: October 22 2005 Location: elsewhere Status: Offline Points: 67465 |
Posted: August 09 2009 at 13:28 |
|
|
^ It's not always my answer to everything. You just haven't read enough of my answers, have you?
|
||
|
||
|
Easy Money
Special Collaborator
Honorary Collaborator / Retired Admin Joined: August 11 2007 Location: Memphis Status: Offline Points: 10732 |
Posted: August 09 2009 at 13:11 |
|
|
^ does that always have to be your answer to everything!
Edited by Easy Money - August 09 2009 at 13:12 |
||
|
||
|
Vompatti
Forum Senior Member
VIP Member Joined: October 22 2005 Location: elsewhere Status: Offline Points: 67465 |
Posted: August 09 2009 at 12:40 |
|
That means you didn't drink enough of it. |
||
|
||
|
Easy Money
Special Collaborator
Honorary Collaborator / Retired Admin Joined: August 11 2007 Location: Memphis Status: Offline Points: 10732 |
Posted: August 09 2009 at 12:38 |
|
Thanks ... but now I have the disgusting taste of Coke in my mouth. |
||
|
||
|
Post Reply
|
Page <1 8485868788 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
el dingo wrote: