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#11
03-26-2006, 06:42 AM
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I'm bringing this thread back up, because it's a really cool, fresh idea kinda a thread, plus I have some questions for our culinary master.
1. The nutmeg thing: In case you didn't get it in the "This or That" thread, I've heard that too much nutmeg is poisonous causing hallucinations and even death. Is that possible? 2. Is Italian parsley more flavorful than regular parsley? 3. Are there varying recipes for curry? If so, do you ever make your own curry powder 4. Is saffron more readily available in Australia, because you have to pay an arm and a leg here in the 'States. (My dad's friend is from Iran, and when he goes to visit his folks he always brings us back a good bit, which is nice. I have been know to Bogart a pinch or two for spells. Sssh don't tell my dad). 5. What kind of salt do you prefer? Here, most chefs and really good home cooks, like my dad, use kosher salt. They say sea salt is good, but it's kind of expensive. Table salt is not so good because it's iodized. 6. Speaking of salt, do you prefer to grind your own or have it preground? Does it depend on what you're making? 7. Flavorwise, what's the difference between black pepper and white pepper? Okay, that's what I want to know right now. I will probably have some questions later.
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By the time you're twenty-five they will say you've gone and blown it. By the time you're thirty-five I must confide you will have blown them all 
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#12
03-26-2006, 08:38 PM
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Im sure everyone on this forum has cooked up something on there own. Cmon... Share it with us. Any good cooking tips or ideas on an old school recipes that could be revamped.
In regards to the first person thing..Im pretty sure he was referring to a recipe you have either learnt yourself or one you have created. No books or internet recipes basically.
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#13
03-26-2006, 11:27 PM
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mashed potatoes..
mashed kumara ..sweet potatoe.. bacon bits and cheese.. roll into balls.. coat with egg..then roll in bread crumbs.. n deep fry.. Chicken breast cut in half.. wrap in flaky pastry and bake.. when pastry is cooked...chicken is cooked. serve with the item above and sour cream. dessert..buy a cake from your local bakery..LOL.. i can't bake for shit :D
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my opinion counts dammit so says my Lord :D
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#14
03-27-2006, 06:39 AM
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ok - back on topic: a good and simple grilling recipe that most americans probably wouldn't think of - but can seem impressive - lamb de provence grilled. . .
basically buy two lamb steaks - something good and meaty but with some bones in to give flavor. . . crush a clove or two of garlic and finely chop a shallot - mix these two up with about 2 tablespoons of oil lightly coat the two (or MORE if its a party) with some mustard, then slather on the olive oil/garlic/shallot mixture and, finally sprinkle heavily with Herb De Provence (which i just buy from the store in a little shaker - but smart chefs like Cheebs and Spal would probably make from scratch). I also coat with a couple of good shake of pepper. Now, i usually do this in the mid-morning and then wrap in saran wrap and let them sit in the fridge all day. . . but it can be done at the moment as well. Then, the easy part, just stick on the grill (charcoal is best in my mind, screw propane) and cook until the outside is nice and crispy dark and the inside is to your liking. bon appetit
__________________
Winner HDC Battle Royale I & HDC Battle Royale IV 
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#15
03-27-2006, 08:18 AM
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Irish Stew...one of my favorites. My gran used to make it, but here's my version using a crock-pot
Start about 10 AM Cut up two or three depending on the size of your pot and how much you like potatoes. Get the good Irish potatoes, or Idahos. (Fuck the low carb potatoes) Peel them, and slice them into either cubes or coins depending on the size. Grab a big yellow onion, peel the outer layer(s) off, quarter it, and start separating the layers. Wash and peel three nice sized carrots. Chop them into coins about a quarter of an inch thick. Get a pound or a pound and a half of stewed beef cubes, the less lean, the better. If you really want to make it authentic and good, get lamb steaks, and chop them into big chunks. Get your crock-pot ready. Fill it halfway full with water, add ingredients, salt and pepper to taste. Let that goodness cook all day, but check periodically to make sure you've still got enough water, this IS stew, mind you. Besides, you don't want your ingredients to burn. At about 5 or 6 pm, it'll be ready for dinner. It's simple Irish cuisine. It's one of my specialties thanks to my gran, and Goddess is it wonderful on a cold and rainy night.
__________________
By the time you're twenty-five they will say you've gone and blown it. By the time you're thirty-five I must confide you will have blown them all
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#16
03-27-2006, 11:22 PM
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I dont see the point.. But either way. May consider posting some recipes 2morro with what we learn in class. Today I have had a real fucking bad day. So to hell with this thread right now. :P
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