Prog Chefs Unite!!!

NaturalScience wrote: E-Dub wrote: Shakespeare wrote: I made eggs for the first time the other day  Really? Did they hurt coming out? Seriously, what sort of eggs did you make? The PBS program America's Test Kitchens focused on scrambled eggs/omelettes today. That show always has great tips. The key to good scrambled eggs is using half and half. Ear marking that little tip. E This sounds weird, but you know what Alton Brown suggests for the liquid added to eggs?  Water.  And it actually comes out quite good!

The cooks on ATK were precooking the vegetables and sausage in an effort to extract the water. Did he give a reason as to why adding water makes them good?

E

Let me know which ones, for some I may have replacement suggestions

darqdean wrote: ^ did the wife's uncle approve? My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.   A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.   Consume the remainder of the wine anyway you see fit.   Peel and par-boil potatoes and carrots.   Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:   (the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)   Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:     Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.   Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly )   NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.

I bought a deboned leg of lambed yesterday - looks like I know what to do with it now....

I also made eggs the first time the other day. I fried them (or however it is called where you crack the egg and put it strraight into the pan). It didn't work too well since I had the heat on too low and the egg didn't cook for long enough.

E-Dub wrote: Shakespeare wrote: I made eggs for the first time the other day  Really? Did they hurt coming out? Seriously, what sort of eggs did you make? The PBS program America's Test Kitchens focused on scrambled eggs/omelettes today. That show always has great tips. The key to good scrambled eggs is using half and half. Ear marking that little tip. E

This sounds weird, but you know what Alton Brown suggests for the liquid added to eggs?  Water.  And it actually comes out quite good!

I made eggs for the first time the other day 

darqdean wrote: ^ did the wife's uncle approve? My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.   A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.   Consume the remainder of the wine anyway you see fit.   Peel and par-boil potatoes and carrots.   Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:   (the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)   Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:     Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.   Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly )   NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.

I've found a little family owned market in the southern part of the city that sells fresh lamb. I think I'm going to give this one a whirl next weekend.

I'm also about ready to print off Angelo's curry recipe and am going to start getting the ingredients for it.

E

NaturalScience wrote: We got some corn from my father-in-law's garden the other day.  Does anybody grill these right in the husks, and if so, do you wet the husks to prevent them from burning, or just char the hell out of them (not that I care about a charred husk, but certainly don't want to burn the underlying corn).

NS, a couple of weeks ago I rubbed some butter on them and wrapped them back in the husks. The husks do get pretty charred and starts to flake off like burnt pieces of paper. I've done them both with and without the husks.

E

Edited by E-Dub - July 17 2007 at 19:00

We got some corn from my father-in-law's garden the other day.  Does anybody grill these right in the husks, and if so, do you wet the husks to prevent them from burning, or just char the hell out of them (not that I care about a charred husk, but certainly don't want to burn the underlying corn).

the America's Test Kitchen magazine is even better, and much more easily referred to.

made my special pasta sauce last night, the key is using overripe (even mushy) tomatoes; put tomatoes in boiling water for 30 seconds to loosen skin. On medium heat, put three to five chopped garlic cloves in a large skillet with olive oil for just a few seconds, then add tomatoes, mashing them together with the garlic oil till sauce-like. Add the following secret ingredients: 1 tablespoon Pickapeppa sauce (a Jamaican sauce available in large stores), 1 teaspoon Worcestershire, 1 teaspoon brown sugar, a few drops of Tobasco (or one chili pepper), a slice of lemon rind (no white part), salt and fresh ground black pepper. Simmer on low, mashing tomatoes till they are pulp. Great over pasta or as a base for other things.



Edited by Atavachron - July 16 2007 at 20:07