Prog Chefs Unite!!!

I got permission from my wife to fry this afternoon (doesn't happen often, and I'm especially surprised because we're supposed to be on this godforsaken soup diet).

So I made salmon patties.  They're so good.  Eating them now.

However, the onions on the outside burned, so there's this lovely golden brown outside with black bits of onion.







I told my two-year-old son they were chocolate chip cookies.   

Epignosis wrote: because we're supposed to be on this godforsaken soup diet).

sure I missed something ..somewhere...   soup diet?

Robert, sorry to say so, but that sounds vile... However, I understand how hungry you must be on that soup diet (whatever it is).

I just put the ingredients for a nice loaf of bread in the bread machine. After the first not wholly successful result (which had been caused mainly by the use of the wrong type of yeast), now it works like a dream, and we get fantastic bread every time. One added bonus is the 'quick baking' cycle, which produces a beautiful loaf in two hours (the normal cycle is 3.40). This time I decided to go for a Mediterranean twist on white bread, putting a couple of tablespoons of grated Romano cheese in with the other dry ingredients, and adding some sun-dried tomatoes (cut into small pieces with kitchen scissors) when the 'add' beep sounds.

micky wrote: Epignosis wrote: micky wrote: Epignosis wrote: because we're supposed to be on this godforsaken soup diet). sure I missed something ..somewhere...   soup diet? You are an American too.  Surely you understand the idea of failing at a diet.  hahahha I am the wrong person Robert.. ... diet?  The only diet i understand is Diet Coke.  I'm married to an Italian chef ...getting older.... and Raff thinks I am losing weight.  got it... just making sure I hadn't missed something 'important' if you know what I mean.

Diet??? Diet Coke sucks!!!  Coke Zero rules!!!
Lots of uymmy possibilities with a "soup" diet, depending on what that entails.

Rob, is that the "cabbage soup" diet.  A guy at work ate nothing but Cabbage Soup for like two months.  He did lose weight.  But it was torture for him. 

Life's too short.   I want to eat like Micky's eating.  Problem is, my better half doesn't cook much, so I'm left to fend for myself.  Oh well, it keeps me skinny. 

I would think switching to light beer would be enough hardship

Tonight, chile rellenos.  They were good.  I should've whipped the egg whites a bit longer.  So we learn.    Tomorrow, corned beef and cabbage, all washed down with large quantities of Guinness.  I'll probably listen to Rory Gallagher's Live In Europe, just because.  My wife is a Gallaher so it's only fitting.

I'm running on autopilot at the moment and not inspired to try anything new - last week I just trotted out the meals I can practically cook in my sleep without too much forethought ... last night was goulash, a pretty good one even though I say it myself, but it was just something I cooked to eat, not something I wanted to cook.

Atavachron wrote: ^ I've been tempted to do duck confit but man it does look tricky, though Anthony Bourdain makes it seem pretty straight forward Raff;  I love cheese bread as well as the other variations with mushrooms, olives, etc.   We used to have a terrific bread bakery in town called Tassajara that made all sorts of mouthwatering baguettes, focaccia, cinnamon rolls and cheesebread.   Sadly they closed, so I'd love to start baking seriously.. someday when I'm not so busy and have the cash

I know about the Tassajara bakery, because its founder also published a book which is something of a cult object among bakers. Unfortuntely, last week I haven't had the time to get some more ingredients to make special breads, but I hope to have better luck this week. The cheese-sundried tomato bread, anyway, is wonderful, and I'll definitely try it again.

Atavachron wrote: ^ I've been tempted to do duck confit but man it does look tricky, though Anthony Bourdain makes it seem pretty straight forward

Duck confit is one of my "standards" (http://www.progarchives.com/forum/forum_posts.asp?TID=35081&PID=3476211#3476211) and is easy to do, just takes a little preparation and time. The salmon confit is a whole new level that may be beyond my amateur skills.