or Connect
New Posts  All Forums:

Posts by ChrisBelgium

We seem to have different names for cuts of meat in Europe. In fact you're right, it's pork loin, but our (dutch) name for it is varkens filet, litteraly pork fillet. This website shows a piece of it called varkensfilet but a bit lower they mention that the foreign name (Buitenlandse benaming) for it is "pork loin". So, in fact, we're both right.http://www.spoelder.nl/varkensfilet
Laura Pausini   Age has been so kind to the adorable Laura. Classy Italian lady!   1. A few years ago with Michael Bublé.       2. Here's Laura, a few decades ago with La Solitudine  
Pork fillet loin with roasted vegetables and a blueberry sauce (type of meat edited)   - The veggies are carrot, potato, parsnip, red beets, halved onion, halved garlic bulb, halved shallots, green chili. Cut the veggies in wedges or they will need to cook forever. Add sprinkle of thyme, s&p and generous olive oil, dig in with your hands to coat everything with the oil. I cooked them for an hour at a high 180° celcius + fan, which equals well above 200°C without fan. -...
Chorizo has made it's way to most supermarkets in my country now. Many of them are those small chorizos from the Rioja region, also known for its fabulous wines. But the range of Spanish chorizo is much more varied, not as much in ingredients as in quality. I brought a couple of this "chorizo cular Iberico de bellota" from my latest trip to Spain. Chorizo made from the dark pigs that are left in the woods for a period to feed on "bellotas" or acorns. These sausages don't...
@ eastshores; Bravo!
@ordo; it will be interesting to hear your opinion on this very popular King stone and even more relative to the stones you normally use. One can't get enough valuable first-hand experience. I too own a 1000/6000 King, maybe the larger size. Mine doesn't have that black plastic thing in the middle which does appear also in another smaller King I have, also a combo, a 800/200.   I use this diamond "flattener"... from the DIY store. They sell those as knife-sharpeners and...
Lentils & sausage   Lentils and aromats were cooked seperately. Lentils had +/- 40 minutes boiling in slightly salted water with a bay leaf. In another sauteuse I slowly cooked in olive oil; red onion, celery, carrot and slices of light-smoked bacon, thyme and caraway seeds, freshened up with some homemade elderflower vinegar. When the veggies are done, add the cooked lentils and let flavors merge gently on low fire. Serve with panfried sausage and a slice of crispy...
I'm an European, but I do know these guys from the US and Canada would be amongst your best choice;   http://www.tsourkanknives.com/ http://www.harnerknives.com/ http://www.rodrigueknives.com     There's really no end to what you can have made. In Europe, more exactly east-Europe, there's dozens of artisan knife makers. Something totally over the top showpieces like this are made by; http://www.arpadbojtos.sk/knives.html     Maybe these east-Europeans make...
Great idea to serve tongue with polenta! Thanks for that lovely suggestion, ordo!
New Posts  All Forums: