Prog Chefs Unite!!!

^ I hearby dub thee "Biryani Bartfast"

^ That sounds good David. I've been using a 50:50 mix of beef and pork or beef and lamb in a number of dishes recently - I don't think modern minced beef is a flavoursome as it use to be.

chicken adobo tonight, or a version of it with the leftover adobo sauce&chipotles, some garlic, a splash of lemon and soysauce, black pepper, and under the broiler on high till the skin is browned and crisp, over basmati rice with greens on the side

 

Frogs legs. From Sri Lanlanka. Just so I can waste the rest of the Frog's body.  Why kill an animal just for one of it's body parts? Do you know what happens to the rest of bthe animal? Fortunately Mother nature recovers it. It's like killing a Rhino  for it's horn or an elephant soley for it's ivory tusks.

Grinding my own red pepper flakes.  I've been using dried De Arbol.  They have a more interesting flavor that what you get off the shelf or in those little packets.

Long, thin, similar to cayenne, a bright brick red color. From the Oaxaca, Jalisco and Nayarit regions of Mexico. Also known as Cola de rata, Rat's Tail or Cow Horn. Known in Mexico as the Birds Beak chile.


Edited by Slartibartfast - August 08 2010 at 10:51

My son is making some ceviche for today.  We bought a big-ass piece of halibut and $7 worth of limes to soak the sucker in.  It's in the fridge now, 'cooking'.

You know, what's the most delicious thing you've ever eaten? is worth it's own thread, however, I've had some really great food over my lifetime and I wouldn't know where to begin.

Heh heh.  We started out the day with some Scottish food: a McDonald's sausage cheese biscuit for me and an eggamuffin for her.  We went grocery shopping and picked up a burger for her and "nuggets" for me.  The Burger King really creeps me out, but I still get food from there occasionally.

My wife took over dinner duties and made a wonderful miso glazed salmon and a simple heirloom tomato salad including our home grown cherry tomatoes, home grown basil, non-home grown olive oil.  Oh my that was good.  A really nice combo.  My turn for tomorrow's dinner. 

Edited by Slartibartfast - August 21 2010 at 18:03

I'm cooking the books.    Shhhhhhhh.....

markosherrera wrote: FALAFEL Ingredients: 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. 1 large onion, chopped 2 cloves of garlic, chopped 3 tablespoons of fresh parsley, chopped 1 teaspoon coriander 1 teaspoon cumin 2 tablespoons flour Salt Pepper Oil for frying Preparation: Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.