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Jim Garten 
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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 Posted: April 26 2010 at 10:54 |
 Dean wrote:
Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork |
Showing my ignorance here, but 'pulled pork shoulder'?  Whassat?
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Jon Lord 1941 - 2012
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: April 26 2010 at 10:50 |
Atavachron wrote:
pretty lame here too, energy bars and juice
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Hey, put them in a blender or a food processor and rizz them up. Be sure and add some pistachios. 
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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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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65792
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Posted: April 26 2010 at 00:13 |
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the steak au poivre was incredibly delicious--
I used a 1/2 lb. slice of London broil pounded flat, covered the whole steak with a layer of cracked pepper and a bit of salt (makes a nice crust), sauteed it in a hot skillet with butter and olive oil - 1 or 2 minutes on each side - then set aside on a covered plate (important).
DO NOT drain pan, add about 1/2 cup brandy or cognac (something inexpensive will do), carefully set ablaze till flames die, return to medium heat, scrape any leavings in pan together with the brandy, add a good cup or so of heavy cream and bring to a simmer. Let sauce reduce to the color of a rich hot cocoa, will probably need some salt to taste. The sauce will be bland unless allowed to cook down, so be patient. Pour sauce over steak, and save a little for a potato or pasta.
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Atavachron
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 24 2010 at 20:45 |
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I had a neighbor who grew the small orange and yellow tomatoes, sweet and delicious they were
why am I talking like Yoda?
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: April 24 2010 at 05:15 |
Atavachron wrote:
^ that's like the warm potato salad I make with scallion and a mustard vinaigrette, one of my favorites |
That was the inspiration - roasting the spuds unpeeled gives a whole new dimension.
This arrived yesterday (after a somewhat protracted delivery, it was ordered in March!):
Going to christen it over the weekend by roast-smoking a piece of pulled pork shoulder. Alex made a cracking bbq sauce over the Easter break and that will go a treat with pulled-pork.
I'm also building a raised vegetable bed in the garden so we can grow our own "exotic" veg, I don't see the point in growing the mundane veg I can get cheaply from our local grocer, so I'll be planting things like pok-choy, swiss chard, yellow and green tomatoes, yellow courgettes, butternut squash etc.
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What?
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 23 2010 at 02:52 |
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pretty lame here too, energy bars and juice
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jammun
Prog Reviewer
Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449
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Posted: April 21 2010 at 22:09 |
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Pretty lame here. I've had some beer and pistachios tonight.
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Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 21 2010 at 21:49 |
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..and congrats Prog Chefs on 100 pages
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 21 2010 at 03:07 |
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this weekend I plan to try steak au Poivre-- some recipes use bourbon or red wine and butter, but I'm going with congac and heavy cream for a simple pan sauce. This'll be my first attempt, so it should be interesting.
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: April 06 2010 at 06:04 |
+++runs home & switches on oven+++
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Jon Lord 1941 - 2012
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 06 2010 at 03:49 |
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^ that's like the warm potato salad I make with scallion and a mustard vinaigrette, one of my favorites
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: April 06 2010 at 03:36 |
Jim Garten wrote:
Sorry - new potatoes, roasted whole & unpeeled in olive oil & mint for 40 minutes  |
Next time you do those try this, it's yum!: when they're cooked crush them slightly with a spud-basher to break the skins and pour over a simple vinaigrette dressing (oil, vinegar, dijon mustard, s&p). Seriously yum in fact.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 06 2010 at 03:33 |
ah yes, I thought so 
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: April 06 2010 at 03:31 |
Sorry - new potatoes, roasted whole & unpeeled in olive oil & mint for 40 minutes
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Jon Lord 1941 - 2012
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: April 06 2010 at 03:28 |
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sounds incredible Jim-- no potatoes with that?
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: April 06 2010 at 03:06 |
Finally got round to roasting a lambs leg Turkish style on Sunday - one large leg of lamb, make 5/6 cuts about half an inch deep; into each cut place a crushed clove of garlic, make a marinade of 50/50 lemon juice & olive oil; stir in dried rosemary (actually better for this recipe than fresh), brush over the lamb & leave overnight - next day, cover with foil & into the oven @ 120 degrees for 5/6 hours with 5/6 peeled red onions & the remains of the juiced lemons...
leave the lamb to rest, take out the onions, puree them in a blender with the lamb juices & one or 2 of the lemon remains, add a glass of red wine, a small amount of cornflower, then reduce to a thick sauce...
Absolutely glorious
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Jon Lord 1941 - 2012
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: March 31 2010 at 19:42 |
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^ to their horror that turned out to be calves brains
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: March 31 2010 at 19:29 |
Epignosis wrote:
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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I know, but I was being proper.  |
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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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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32580
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Posted: March 31 2010 at 18:24 |
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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I know, but I was being proper.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65792
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Posted: March 31 2010 at 18:13 |
Raff wrote:
Pomodoro means tomato in Italian, Rob...
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that's okay, me being pretentious
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