Not signed in (Sign In)
    • CommentTimeMar 1st 2008
    We ended on Cursed Parsnip Soup, but February's over now. What's cooking for March? I need to place a grocery order for Monday morning...
    • CommentTimeMar 1st 2008
    as my boyfriend and i are not the richest people in the world, he made hamburgers tonight. with cinnamon!

    i'd probably put cinnamon on anything, though.
    • CommentTimeMar 2nd 2008
    I went to a wedding this evening, and at the (very Baptist and therefore boozeless) reception they served these simple but lovely cucumber and tomato sandwiches. They also had these strange little nibbles... basically, a soft pita with roasted red pepper cream cheese smeared on it and finely chopped vegetables (broccoli, cauliflower, bell peppers, tomatos, shredded carrots and sliced olive) sprinkled on top, and then cut into little squares. Both ridiculously simple but very tasty.

    I'll not mention the weird pickle tray.
      CommentAuthorAlan Tyson
    • CommentTimeMar 2nd 2008
    Brittanica - I have had spaghetti in butter and cinnamon. And nothing else. And oh God is it delicious, a great after-work snack.
    • CommentTimeMar 2nd 2008 edited
    Yesterday I ventured into the land of roast dinner. I bought the hugest (2.5KG) leg of pork from the local butcher and roasted it for 4 hours with a bit of salt and ground coriander. It was heaven on a plate.

    I roasted some potatoes and carrots in the pan with the pork during the last bit of it's cooking and made some parsnip mash with stilton in it.

    Today I shall be making curried roast pork for dinner because we have lots of leftovers.
    • CommentTimeMar 2nd 2008 edited
    last night discovered a delicious italian grocer/deli with amazing slow roasted pork on fresh crusty bread. also: wonderful fresh cannolis and some sort of meringue desert that was so sweet it gave my girl a stomachache. all super yummy though.

    edit: spagetti in butter and cinnamon actually sounds good, considering half the time i like to at well, and the other half i am the ghetto gourmet, throwing together whatever crap is in my pantry. i have varied tastes. maybe with a little powderd sugar too? i think i will attempt that this week...
  1.  (1224.7)
    Zucchini and mushroom risotto. With some thin slices of Pecorino Pepato on top (my favorite italian cheese when it's old enough).
    Quite easy to prepare (though a bit long, risotto takes time to cook) but very, very good...
    • CommentTimeMar 2nd 2008
    Wonton soup and sticky rice. I didn't cook the sticky rice, but I need to learn how. The technique seems to involve mixing in pre-cooked BBQ chicken or pork, wrapping a ball in palm leaves and then steaming the living shit out of it. Sooo goooood.
  2.  (1224.9)
    When I get the chance next I really want to make my black bean burgers with sour cream and salsa. They're chock goddamn full of cilantro.

    • CommentTimeMar 2nd 2008
    just tonight, my parents gave me antelope steak. they found it in their freezer when they were making room for all the beef they got from the butcher (they raise a bit of cattle, yay for knowing where your steak came from).
    has anyone here ever had antelope?
    i would imagine it'd be like venison, but i could be wrong.
      CommentAuthorAlan Tyson
    • CommentTimeMar 2nd 2008
    Joe, let me know how the powdered sugar experiment works. I myself might suggest brown sugar as an alternative, but I'm curious to see how yours will work.
    • CommentTimeMar 3rd 2008
    I'm making this Gateau de Crepes this afternoon. A couple modifications, though:
    I'll be using my own crepe recipe, which uses more butter, a bit less flour, and almond extract. Also a lot less prep work. Instead of doing fancy stuff like browning the butter and heating milk and all that stuff, I just whip it up like pancake batter. If anyone wants the recipe, drop me an e-mail at zarhooie [at] gmail [dot] com.
    I don't think I can get my hands on any vanilla bean, so extract is just going to have to do.
    Ditto on the Kirsch: I'll add vanilla and/or almond extract because I can't get Kirsch. Whatever.
    I figure that I can make the pastry cream first and let it chill while I make the crepes. Then I can make the whipped cream and the pastry cream mixture while the crepes are cooling. I hope my timing's right!

    heil_brittanica: Antelope is very similar to venison, except it has a much more delicate flavor. I've only had ground antelope though, so ymmv. My favorite venison steak preparation method: cut into bite-sized bits. Roll in melted butter, then in flour/salt/pepper mixture. Fry until cooked. Mmmm.... venison snacks!
  3.  (1224.13)
    Mmmm.... venison snacks!

    'Bambi bites' is a better name :D
  4.  (1224.14)
    I had a bunch of cheese bestowed upon me by my mother, just before returning from hers yesterday, so I grated it all up and ate it on Cheddars.

    I may not have the best dietary intake in the world.
    But its ok, because its constantly supplimented by Lucozade and Cigarettes.
  5.  (1224.15)
    Your March Sushi Tips are as follows:

    Chan-chan Yaki: Part-grilled salmon nigiri topped with a sweet miso-based sauce and spring onions. This is a sort of hearty, home made mother's dish in Hokkaido, the part of Japan where I live. It's pretty unusual to find it converted into bite sized sushi form, but it's goddamn delicious.

    Ika-mentai: Finely chopped squid in a spicy, chilli-ish sauce served in a japanese-style maki-sushi. Can sometimes pack quite a punch, and is pretty chewy to boot, but easy to swallow if you get bored of chewing it.
      CommentAuthorAlan Tyson
    • CommentTimeMar 3rd 2008
    I am currently eating a sub sandwich on toasted wheat bread, filled with grilled chicken breast, pepperoni melted provolone cheese, fresh cucumbers, and raw white mushrooms. It has been drizzled in olive oil and dusted with sea salt and red cayenne pepper. I drink it with orange juice to make the spices more potent.

    It is de-fucking-licious.
    • CommentTimeMar 3rd 2008
    Peashoots, fried in garlic. Splash on tamari. I could eat this for days.

    In terms of sushi:

    Tobiko and Quail Egg
    • CommentAuthorStefanJ
    • CommentTimeMar 3rd 2008
    You know those bits of cured herring in wine sauce sold by the jar in seafood departments?

    You get an onion bagel, shmear it with cream cheese, and put maybe four of those fish-gobbets on top.

    Oh, man is that good.
  6.  (1224.19)
    Feeling rather poorly so all i've had today was a toasted cheese, ham and banana sandwich.

    • CommentTimeMar 4th 2008
    Saturday night's masterpiece: