Forum Home Forum Home > Topics not related to music > General discussions
  New Posts New Posts RSS Feed - Prog Chefs Unite!!!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedProg Chefs Unite!!!
 Post Reply Post Reply Page  <1 102103104105106 156>
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65801 		Direct Link To This Post Posted: August 29 2010 at 19:16
think I'll do me an English fry-up today.. eggs, potatoes, mushrooms, sausage, onions all together in a skillet with some toast and steak sauce on the side
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016 		Direct Link To This Post Posted: August 29 2010 at 20:57
Originally posted by Dean Dean wrote:

Is that the small round ones or the long thin ones?


are you sure you aren't thinking of beets?

They're small and round
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65801 		Direct Link To This Post Posted: August 29 2010 at 22:45
Originally posted by Triceratopsoil Triceratopsoil wrote:

Originally posted by Dean Dean wrote:

Is that the small round ones or the long thin ones?

are you sure you aren't thinking of beets?
They're small and round


or bees, also small and round
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016 		Direct Link To This Post Posted: August 30 2010 at 01:28
no, I meant the radishes are small and round, but beets also come in long thin shape.  Actually, maybe radishes do too, I have no clue

We're not talking about cooking anymore :(
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575 		Direct Link To This Post Posted: August 30 2010 at 04:10
Smile
What?
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016 		Direct Link To This Post Posted: August 30 2010 at 17:28
that one on the right looks like a parsnip
Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630 		Direct Link To This Post Posted: August 30 2010 at 17:32
That's a horseradish, I think. No wait, a daikon?

And no sushi would be complete without some of this:
File:Wasabi by EverJean in Nishiki-ichiba, Kyoto.jpg
From the same family. Big smile


Edited by Slartibartfast - August 30 2010 at 17:35
Released date are often when it it impacted you but recorded dates are when it really happened...
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016 		Direct Link To This Post Posted: August 30 2010 at 17:43
anyway, I made fried potatoes today and put some spiced rum and chives in them

LOL
Back to Top
jammun View Drop Down
Prog Reviewer
Prog Reviewer
Avatar

Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449 		Direct Link To This Post Posted: August 30 2010 at 22:51
I'm going to smoke a brisket for Labor Day.  Tried out the only test I could find (corned been point) yesterday.  It made some seriously bad-azz corned beef sandwiches.  True test will come next weekend.
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65801 		Direct Link To This Post Posted: August 31 2010 at 00:39
love brisket, I go to a place that serves it on bread with slaw on top, a great sandwich
Back to Top
Chris S View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: June 09 2004
Location: Front Range
Status: Offline
Points: 7028 		Direct Link To This Post Posted: August 31 2010 at 01:14

just finishing off some homemade seafood pizza, heavy on pizza sauce, heavy on chile and heavy on garlic....heavy on caloriesOuch
<font color=Brown>Music - The Sound Librarian

...As I venture through the slipstream, between the viaducts in your dreams...[/COLOR]
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575 		Direct Link To This Post Posted: August 31 2010 at 02:11
Originally posted by jammun jammun wrote:

I'm going to smoke a brisket for Labor Day.  Tried out the only test I could find (corned been point) yesterday.  It made some seriously bad-azz corned beef sandwiches.  True test will come next weekend.
Approve I've done the salt-beef stage a couple of times but never done the final smoking to take it to pastrami. Are you hot or cold smoking it?
What?
Back to Top
Jim Garten View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin & Razor Guru

Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693 		Direct Link To This Post Posted: August 31 2010 at 02:36
Used up the last of my home grown tomatoes yesterday - 2kg of spiced chutney now maturing nicely in the larder

Jon Lord 1941 - 2012
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65801 		Direct Link To This Post Posted: August 31 2010 at 02:42
not too many things better than tomatoes from your own garden

we used to grow artichokes but the leaves filled with earwigs and you can't get rid of all of them.. not so appetizing to find a boiled earwig in your food






Edited by Atavachron - August 31 2010 at 02:44
Back to Top
jammun View Drop Down
Prog Reviewer
Prog Reviewer
Avatar

Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449 		Direct Link To This Post Posted: September 04 2010 at 14:36
There are roughly 18 ringed-neck pigeons in my backyard.  Looking at my Joy of Cooking book they would be good eating.  My only weapon is a Ruger .357, which obviously is not appropriate, provided I could actually hit one of them (not likely).  There'd be nothing but feathers and bones left.  The freakin' lazy cats are too complacent to help me out here.  I'm no good with a spear.  Looks like it's frozen pizza tonight
.
However tomorrow I've got a 10 lb. beef brisket that's going on the smoker and we'll all eat like kings. 
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016 		Direct Link To This Post Posted: September 04 2010 at 19:52
Is the Joy of Cooking book the one that has all sorts of rodent/vermin recipes?  
Back to Top
jammun View Drop Down
Prog Reviewer
Prog Reviewer
Avatar

Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449 		Direct Link To This Post Posted: September 04 2010 at 20:54
Originally posted by Dean Dean wrote:

Originally posted by jammun jammun wrote:

I'm going to smoke a brisket for Labor Day.  Tried out the only test I could find (corned been point) yesterday.  It made some seriously bad-azz corned beef sandwiches.  True test will come next weekend.
Approve I've done the salt-beef stage a couple of times but never done the final smoking to take it to pastrami. Are you hot or cold smoking it?
For the corned beef did a relatively high heat smoke.  Will probably do the same for the brisket tomorrow.   There's nothing like brisket cooked to perfection, which is to say a fork goes into it with no resistance.  
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
Back to Top
jammun View Drop Down
Prog Reviewer
Prog Reviewer
Avatar

Joined: July 14 2007
Location: United States
Status: Offline
Points: 3449 		Direct Link To This Post Posted: September 04 2010 at 21:01
Originally posted by Triceratopsoil Triceratopsoil wrote:

Is the Joy of Cooking book the one that has all sorts of rodent/vermin recipes?  
It's '60s vintage.  Does have an Opossum recipe and rabbit and squirrel, which I suppose ain't quite vermin. 
Can you tell me where we're headin'?
Lincoln County Road or Armageddon.
Back to Top
Angelo View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: May 07 2006
Location: Italy
Status: Offline
Points: 13244 		Direct Link To This Post Posted: September 07 2010 at 17:17
Spent three weeks in England, and came home with our mandatory cook book souvenir. This year the book HIX Oysters and Chop House got the honours. Bought me a fresh batch of oysters to experiment the day after we came home.
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630 		Direct Link To This Post Posted: September 07 2010 at 17:25
Originally posted by jammun jammun wrote:

I'm going to smoke a brisket for Labor Day. weekend.

How do you get it into a pipe? TongueLOL
Released date are often when it it impacted you but recorded dates are when it really happened...
Back to Top
 Post Reply Post Reply Page  <1 102103104105106 156>

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.203 seconds.
Donate monthly and keep PA fast-loading and ad-free forever.