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Atavachron View Drop Down
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Points: 65821 		Direct Link To This Post Posted: July 08 2012 at 23:25
spicy blackbean chicken with scallions over Basmati

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Epignosis View Drop Down
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Points: 32581 		Direct Link To This Post Posted: July 08 2012 at 18:10
Poached salmon with Hollandaise sauce (and tarragon) over a bed of Basmati.  We were quite pleased (though my sauce needed more salt).
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: July 03 2012 at 17:57
Originally posted by Dean Dean wrote:

^ German pancakes only puff around the edges and have a moist pancake like texture in the centre - a good Yorkshire Pudding will rise all the way to the centre and be crisp through-out, the difference is subtle but they are different.
ah;  thanks, a detail only a Brit would know
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Points: 32581 		Direct Link To This Post Posted: July 03 2012 at 16:30
Seafood tonight, as we are preparing ourselves for a couple of days on the coast.  Cool

I'm going to do some bacon-wrapped shrimp topped with tarragon and grated Parmesan cheese.  With it, we will have risotto (I actually have arborio rice for this). 

Edit: One of the best dishes I've ever done.

Edited by Epignosis - July 03 2012 at 17:35
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 37575 		Direct Link To This Post Posted: July 03 2012 at 02:45

^ German pancakes only puff around the edges and have a moist pancake like texture in the centre - a good Yorkshire Pudding will rise all the way to the centre and be crisp through-out, the difference is subtle but they are different.
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Points: 65821 		Direct Link To This Post Posted: July 03 2012 at 02:33
love Yorkshire Pud--  made it once in grammar school, though at that time it was called it "German Pancakes" ... yeah I don't know
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Points: 29630 		Direct Link To This Post Posted: July 02 2012 at 19:32
My boss at my first architectural firm went on a trip to Scotland and when he got back commented that the purpose for Scotch was to kill the taste of the haggis. LOL
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 6088 		Direct Link To This Post Posted: July 02 2012 at 19:05
Originally posted by Epignosis Epignosis wrote:

Other than liver, offal is just not a staple in the US.


I'd like to try more, but it really is impossible to find over here. I haven't tried liver - not too many restaurants serve it, and I'm normally a bit too apprehensive to order it, anyway.

I have had tripe in Vietnamese pho soup, though, and I like it a lot.
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Points: 32581 		Direct Link To This Post Posted: July 02 2012 at 17:58
Other than liver, offal is just not a staple in the US.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 37575 		Direct Link To This Post Posted: July 02 2012 at 17:41
Originally posted by Anthony H. Anthony H. wrote:


I want to try both haggis and steak & kidney pie. You can't get that sh*t anywhere in the US...
Haggis is not something I enjoy, though I commend you for wanting to try it. Kate and Sidney pie (or Snake and Pigmy if you prefer, both are legal tender over here) is excellent.
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Points: 37575 		Direct Link To This Post Posted: July 02 2012 at 17:37
Originally posted by Epignosis Epignosis wrote:

That all sounds amazing.  I want a traditional Yorkshire pudding.

I really must get out of this country more often.  Ermm

My paternal grandparents were Yorkshire. As a kid, when I used to stay with them over the summer holidays if ever I asked for Yorkshire puds to go with the Sunday roast my Nan would serve them before the meal in a bowl of gravy and never with the meat and veg, that being the traditional Yorkshire way.
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Anthony H. View Drop Down
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Points: 6088 		Direct Link To This Post Posted: July 02 2012 at 17:29
Originally posted by Epignosis Epignosis wrote:



I really must get out of this country more often.  Ermm


I want to try both haggis and steak & kidney pie. You can't get that sh*t anywhere in the US...
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Points: 6088 		Direct Link To This Post Posted: July 02 2012 at 17:27
Simple breakfast idea that I made for myself this morning:

Line a small-ish dish with tomato sauce sprinkled with red pepper flakes. Put two raw eggs on top (yolk intact). Top with lots of Parmesan cheese. Then drizzle over some olive oil and cream. Season it and then bake at 400 degrees for about 20 minutes and serve with toast.

A bit unorthodox, but really delicious and easy. Big smile
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Points: 32581 		Direct Link To This Post Posted: July 02 2012 at 17:17
That all sounds amazing.  I want a traditional Yorkshire pudding.

I really must get out of this country more often.  Ermm
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 37575 		Direct Link To This Post Posted: July 02 2012 at 17:08

We picked up a sirloin of beef joint for half price this evening so had a Sunday Roast on a Monday, complete with roast new potatoes (unpeeled) oven cooked carrots in a bag (en papillote) and a superb Yorkshire pud ...all cooked by Debs I may add - I was being a lazy arse tonight and she makes the best Yorkshire puds in the whole world ever (I can use the exact same recipe and end up with flat rubbery pancakes) ... the beef was cooked to perfection (as soon as it stopped mooing it was taken out of the oven an left to rest for 15 minutes while the Yorkshires were cooking) - wonderfully rare and wonderfully melt in the mouth - I wish we afford this cut of meat more often, but then I also really like a super slow fore-rib (on the bone) roast so if I stopped and thought about it as I just have then I really don't mind that much which cut I have, both are excellent.

For pudding there were two Yorkshires left over, so I got off my lazy arse and made a caramel (75g sugar to 25ml of water - brought to the boil and left to simmer until it turned a rich golden colour) then filled the spare Yorkshire puds with vanilla ice-cream and drizzled over the melted caramel so it set to a crisp toffee coating. Unbelievably good for something so simple.
 
 
(this stock picture found on the internet use a caramel sauce made with sugar and double cream - ours looked a little like this, but Debs's Yorkies where much better and my caramel set to a brittle toffee because it wasn't a sauce)
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Points: 32581 		Direct Link To This Post Posted: July 02 2012 at 16:37
Grilling NY Strips tonight.  Simple.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 564 		Direct Link To This Post Posted: July 02 2012 at 16:31
Massive flavour in the tougher cuts. It's normally well worth the tenderizing effort no matter what method you use. Unless of course you are using vac packs, a barrel of water, and some TNT. http://www.youtube.com/watch?v=rMftsdnFRzE
 
 Braising tougher cuts is perfect because of the breakdown of connective tissues. It's what happens when you make a stock. Water full of collegen has a wonderful mouthfeel, and of course you know the flavour is to die for.
 
 
 I myself am braising tonight. Pork riblets marinated in lime and whey with a tiny bit of garlic. It will be served with a green chile/ onion puree. I'll probably add just a hint of cumino to the puree. should be all it needs... we'll see.

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Points: 32581 		Direct Link To This Post Posted: July 01 2012 at 19:27
Originally posted by Atavachron Atavachron wrote:

when I'm broke and I want steak I get some round or London broil, which is about $4 per lb., pound the daylights out of it, slice against the grain and sometimes marinate it-- I've actually grown quite fond of the tougher cuts



I am fond of braising tough cuts of meat.  Love doing flat iron steak like that.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65821 		Direct Link To This Post Posted: July 01 2012 at 19:23
when I'm broke and I want steak I get some round or London broil, which is about $4 per lb., pound the daylights out of it, slice against the grain and sometimes marinate it-- I've actually grown quite fond of the tougher cuts
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Points: 37575 		Direct Link To This Post Posted: July 01 2012 at 18:01
Originally posted by Epignosis Epignosis wrote:

Originally posted by Dean Dean wrote:

Originally posted by Epignosis Epignosis wrote:

Bacon wrapped filet Mignon, pan seared, with yellow squash tonight. 

(got a good deal on the meat too- we have a butcher up the road that, when I buy in bulk, essentially gives us quality meat for $4 (£2.55) per pound or less).
Shocked bulk-buy or not, that's at least five times cheaper than we pay for fillet steak in a supermarket - it's dearer still from a butcher.
 
 
 
I hope it chokes you Angry Tongue


The meat isn't all steak I should say.  We buy a month's worth of meat from them (though not poultry or seafood, which I get for better prices elsewhere).  Hamburger, pork, brisket, whatever we want.  But in the end it averages to that amount of money ($4 or less for pound).

Today we got the 2 filets, 5 lbs. of hamburger, 4 (huge beautifully marbled) rib-eyes, a large beef brisket, a lovely pork roast, 5 lbs of pork chops, some beef strips for a stir fry, a rack of beef ribs and a rack of pork ribs for exactly $99.99 (£63.76).
Okay, being anal, I just totted that up to about £95... which is pretty close to what normally happens in any USA to UK conversion of purchasing power - you ignore the exchange rate and just change the $ to a £ - a $25 book costs us £25, a $15 CD cost us £15, a $30K car costs us £30K etc, etc.
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