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One of the benefits of living in Canada is the fresh, wild salmon – no more vacuum packed, transparent slices of fish on a cracker.
This recipe is very easy, quick and delicious!
http://www.epicuriou...ws/views/232799
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#21
- hooked
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Posted 2006-May-06, 10:40
"And no matter what methods you play, it is essential, for anyone aspiring to learn to be a good player, to learn the importance of bidding shape properly." MikeH
#22
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Posted 2006-May-11, 23:22
With fresh oysters from the shore, I like to make
http://seafood.allre.../OysterStew.asp
but use heavy cream instead, and increase the shallot-to-celery
ratio if using smaller, younger shallots.
http://seafood.allre.../OysterStew.asp
but use heavy cream instead, and increase the shallot-to-celery
ratio if using smaller, younger shallots.
#23
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Posted 2006-May-11, 23:39
jchiu, on May 6 2006, 03:04 AM, said:
Remark. Is it possible to get my food "signature" changed to Crème brulée?
Yes Jason, that's possible. Your food signature depends on the number of posts you have made, and I remember that crème brulée is one of them. You'll just have to keep posting here until you get to that number, and then stop.
Please note: I am interested in boring, bog standard, 2/1.
- hrothgar
- hrothgar
#24
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Posted 2006-May-11, 23:47
I've been experimenting with "soup-in-the-oven" with a good ratio of "well done" to "what the hell"
I've tried two variations.
1. in a foil bag, toss in the stuff you'd add to a basic chicken soup plus anything you feel like. So, say, chicken (brown it if you have the energy) that has been marinated in something fun, carrots/celery/onions/taters/tomato (all sort of chunked up into medium size pieces). Some salt, some liquid, not a lot, since the bag will be sealed. Then bake it. I've tried sliced lemons in this.
2. cram a high-sided tray with ribs (i like them "Korean style" but the butcher doesnt usually want to bother and I'm stuck w/short ribs) on a bed of something wide and green like collard greens. Jam up the spaces inbetween the ribs with chunks of carrots/celery/etc; force slivers of garlic into crannies god surely intended to be left alone. Liquid of choice. Bake at low heat for a couple of hrs, flipping the meat every now and again, but you have to watch it to make sure it doesnt dry out. When it dries out, the guests are wary the next time you ask them over.
These work for me bec. they don't take much time, plus you don't wind up stuck in the kitchen while everyone else is having fun outside.
I've tried two variations.
1. in a foil bag, toss in the stuff you'd add to a basic chicken soup plus anything you feel like. So, say, chicken (brown it if you have the energy) that has been marinated in something fun, carrots/celery/onions/taters/tomato (all sort of chunked up into medium size pieces). Some salt, some liquid, not a lot, since the bag will be sealed. Then bake it. I've tried sliced lemons in this.
2. cram a high-sided tray with ribs (i like them "Korean style" but the butcher doesnt usually want to bother and I'm stuck w/short ribs) on a bed of something wide and green like collard greens. Jam up the spaces inbetween the ribs with chunks of carrots/celery/etc; force slivers of garlic into crannies god surely intended to be left alone. Liquid of choice. Bake at low heat for a couple of hrs, flipping the meat every now and again, but you have to watch it to make sure it doesnt dry out. When it dries out, the guests are wary the next time you ask them over.
These work for me bec. they don't take much time, plus you don't wind up stuck in the kitchen while everyone else is having fun outside.
#25
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Posted 2006-May-12, 06:04
uday, on May 12 2006, 08:47 AM, said:
I've been experimenting with "soup-in-the-oven" with a good ratio of "well done" to "what the hell"
On a related topic, if you like this cooking style I strongly recomennd looking into a clay pot. This sounds a bit weird, but works very well
http://fantes.com/romertopf.htm
Alderaan delenda est