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Slartibartfast View Drop Down
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Direct Link To This Post Posted: December 16 2009 at 09:30
Originally posted by martinprog77 martinprog77 wrote:

i like  dijon mustard on French toast and i love it.[ my wife said 'that is disgusting ].i love  dijon mustard in grilled  chicken .and this thing is a must in my house


I used to despise mustard until I tried Dijon.  I'm not too sure I'd been keen eating it on French toast though.  I still don't like that standard yellow stuff.  My wife is actually allergic to mustard.  However, the mustard seeds that are used in Indian cuisine are botanically different than the ones used in yellow mustard and those don't bother her at all. 

But beware of bananas:

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Direct Link To This Post Posted: December 16 2009 at 09:12
Special beans

Well I like  red beans with ketchup ,mustard ,mayonnaisse ,garlic,onions,cummin,curry.pepper,chili

with rice ,carrots ,tomatoes and plantains with scrambled eggs and cheese
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Direct Link To This Post Posted: December 14 2009 at 20:55
i like  dijon mustard on French toast and i love it.[ my wife said 'that is disgusting ].i love  dijon mustard in grilled  chicken .and this thing is a must in my house
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Direct Link To This Post Posted: December 14 2009 at 17:51
I like ketchup a lot but wouldn't put it on french toast..scrambled eggs yes, PKoW no; butter and maple syrup, and maybe a little vanilla or even orange juice in the egg wash

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Direct Link To This Post Posted: December 14 2009 at 13:04
^ Not a fan of ketchup myself since I don't like cooked tomatoes, but ketchup and eggs is an acceptable combination (they are the prime ingredients of Rose Marie Sauce after all ... aka Thousand Islands Dressing and people pour that stuff over prawns with wild abandon)
 
I like French Toast with Cinnamon Sugar - that sounds disgusting too, but it makes Eggy Bread taste like doughnuts and that's yum!
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Direct Link To This Post Posted: December 14 2009 at 12:57
Is this disgusting ? I want to know if this is disgusting because I've been doing it since I was growing up. I don't know if it was because my parents were from England and Scotland but we've always put ketchup ( or tomato sauce ) on our French toast. Everyone from my best buddy to my in laws find this disgusting. I had a girlfriend that was embarrassed whenever I did this. What is so disgusting about putting ketchup on French freaking toast? Last time I checked French toast was bread, eggs and  milk. People put ketchup on their burgers and burgers have bread. People put ketchup on their scrambled eggs and scrambled eggs have eggs in them ( last time I checked ).  

Edited by Vibrationbaby - December 14 2009 at 13:00
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Direct Link To This Post Posted: December 13 2009 at 21:42
nice to see this thread still alive

I had some French toast today at a nice place but it'd been soaked so long in egg/milk that it was more like custard than bread..and they hadn't let their bread get stale first, big mistake!

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Direct Link To This Post Posted: December 12 2009 at 10:55
^ it's on my wish-list Approve
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Direct Link To This Post Posted: December 12 2009 at 10:19
Someone needs a Cameron Stovetop Smoker for Xmas. LOL


http://www.cameronscookware.com/Default.aspx
I don't have any stock in the company or anything, but if you like to cook and you get one of these you won't regret it.  It works off a handful of wood dust rather than chips so it doesn't smoke up the kitchen, but puts out a wonderful aroma.  And there's a variety of woods available.  My favorite things we've done in it are duck breast and mozzarella. Big smile



Edited by Slartibartfast - December 16 2009 at 09:23
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Direct Link To This Post Posted: December 12 2009 at 09:51
...ruff!
 
 
anyway, after the slowest punchline delivery in PA history, some cookering:
 
 
As some readers of this thread will remember I was experimenting with a homemade smoker over summer (which ended in disaster, but nevermind). Now that winter is here the prospect of venturing outside to bugger about with wood chips and pieces of animal flesh is less appealing, but that hasn't stopped me from venturing further into the realms of home curing.
 
Preserving meat happens in two stages - first the cure in salt followed by the smoking with hot or cold smoke. Hot smoke cooks the meat while cold smoke just adds flavour - the real preservation is in the cure.
 
My first success in home curing came with Gravad Lax - which is salmon fillets that have been preserved in Salt - Smoked Salmon starts out like this and then has a few hours smoking to give it flavour, however the addition of fresh dill to the salt cure gives the fish a subtle flavour that I prefer over smoked salmon. For this years festivities I have prepared a side of trout rather than salmon after tasting some excellent gravad lax'd trout at a local smokery a few months back. The process is dead easy - blitz salt, sugar, pepper in a blender and add chopped dill, rub this mixture into both sides of the fillet and tightly wrap in cling-film and place in a non-metallic container in the fridge, turning every day and draining off the excess liquid. After 7-10 days the fish should be firm to the touch, when it is, it is ready. Unwrap the fish and rinse off any salt, slice and serve. (more detailed recipes can be found on the web) (can be frozen if not wanted immediately)
 
I have made that every year now for some time now and it is a sure-fire winner.
 
Another recipe I have used a lot is Duck Confit - this starts off in a similar way - duck legs are salted with a mix of salt, pepper, bay-leaves and juniper berries and left for 24 hours so that all the excess moisture is drawn from the meat, After that the salt mixture is rinsed off and the legs patted dry using kitchen paper, they are then cooked in 500g of lard @ 150°C with more bay leaves and juniper berries for 90 minutes and allowed to cool. The legs are then placed in a non-metallic container and the cooking liquid poured over so that everything is covered and can be kept in the fridge for weeks before use. Again more detailed recipes on the web.
 
One that I am trying for the first time this year is salt-beef - again, a similar process: salt, sugar, herbs and spices rubbed into the meat and left for 10 days or so to remove all the excess moister - after which the meat is simmered in water for several hours like a gammon.
 
 
 
 
 


Edited by Dean - December 12 2009 at 10:56
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Direct Link To This Post Posted: October 30 2009 at 09:12
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by Vibrationbaby Vibrationbaby wrote:

I 'd rather order a pizza, work on my car, play hockey and run my dogs. 

Have you tried running your dogs on a pizza in your car yet?

(I mistyped dogs as dongs when I typed it, fixed before posting, a rarety for me LOL)
No but they eat pizz a a lot. I tried to teach them to drive the car after the pizza but they can`t get the hang of a standard shift. So they run. Dogs is a word I have a hard time with it`s not like one of those easy words like Cats.
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Direct Link To This Post Posted: October 29 2009 at 15:52
Originally posted by el dingo el dingo wrote:

Originally posted by Dean Dean wrote:

I ate some dog biscuits once, but I'm all right noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowwwww!
 
You must have been barking mad
now you come to mention it, I am feeling a little bark woof yapp Ermm wait, I'll get it ... grrrrh snarl gnash howl Confused
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Direct Link To This Post Posted: October 29 2009 at 15:02
Originally posted by Vibrationbaby Vibrationbaby wrote:

I 'd rather order a pizza, work on my car, play hockey and run my dogs. 

Have you tried running your dogs on a pizza in your car yet?

(I mistyped dogs as dongs when I typed it, fixed before posting, a rarety for me LOL)
Released date are often when it it impacted you but recorded dates are when it really happened...

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Direct Link To This Post Posted: October 29 2009 at 14:44
Originally posted by Dean Dean wrote:

I ate some dog biscuits once, but I'm all right noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowwwww!
 
You must have been barking mad
It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Direct Link To This Post Posted: October 29 2009 at 07:46
Originally posted by Dean Dean wrote:

I ate some dog biscuits once, but I'm all right noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowwwww!


Animals food.....


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Direct Link To This Post Posted: October 29 2009 at 04:08
I ate some dog biscuits once, but I'm all right noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowwwww!

Edited by Dean - October 29 2009 at 04:08
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Direct Link To This Post Posted: October 29 2009 at 00:55
Originally posted by Vibrationbaby Vibrationbaby wrote:

Anyone ever tried dog food? I`m not too crazy about it . A bit bland But  a friend of my wife actually cooks food for her cats with ingredients such as rice, beef, fish etc.. She`s got all kinds of recipe books. I tried some of it and it was absolutely delish. Better than some human food.




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Direct Link To This Post Posted: October 27 2009 at 10:21
Anyone ever tried dog food? I`m not too crazy about it . A bit bland But  a friend of my wife actually cooks food for her cats with ingredients such as rice, beef, fish etc.. She`s got all kinds of recipe books. I tried some of it and it was absolutely delish. Better than some human food.
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Direct Link To This Post Posted: October 26 2009 at 14:17
 I've heard pigs blood is very nice in it too (no joke)..  I do a country version with white wine instead of red, onions, apples, potatoes, carrots, turnips, parsley, and a few strips of bacon(fried crisp) slow simmered in a pot for a few hours








Edited by Atavachron - October 26 2009 at 14:59
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Direct Link To This Post Posted: October 26 2009 at 13:00
Originally posted by Dean Dean wrote:

Originally posted by Padraic Padraic wrote:

Trying to make coq au vin tonight - wish me luck!
Good luck Pat, though you shouldn't need it - chicken, booze, onions...cook slowly... what's to go wrong? Wink


And indeed it went splendidly.  Went with the basic Julia Child recipe for my first go-round - wine, garlic, thyme, tomato paste.  Served it over egg noodles.  Found that while the chicken+sauce were fantastic enough, the onion and mushrooms accoutrements took it to a whole other level.

CPicard:  it was a Burgundy from Maison Joseph Drouhin, I think from the Clos des Mouches vineyards.
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