| Welcome Forum If this is your first time in the ChefTalk then please begin here by introducing yourself. |
 | | 
03-06-2001, 07:02 PM
| | |
SeattleDeb gotta tail!!!!
Is it prehensile?  |
03-06-2001, 07:09 PM
|  | Registered User | | Join Date: Nov 2000 Location: Gig Harbor, WA, USA
Posts: 326
| |
looking up crudeau's fancy polysyllable in webster's..."prehensile".... |
03-06-2001, 07:13 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
| |
think a monkey's toes (mine too!) |
03-08-2001, 08:22 AM
|  | Registered User | | Join Date: Jan 2001 Location: Indianapolis
Posts: 371
| |
Last night I didn't want to spend a lot of time cooking, so I made omelettes. It was one of those hunt-through-the-fridge-to-see-what-we-have days. I decided to add chili powder to the cheddar randomly, and it was really good. It surprised my husband, who loves eggs. and thought it would just be eggs and cheese. (I also beat the egg whites separately for a long time on a whim and it made them fluffy!!) Tonight, chocolate crepes with rasberries, strawberries, and whipped cream. mmmmmmm....
__________________
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James |
03-08-2001, 10:08 AM
|  | Registered User | | Join Date: Oct 2001 Location: The World Is My Home.
Posts: 493
| |
Dear Mezzaluna:
Thank you so much for your kind words and for the wonderful memories that you brought back to me! 
__________________
"Olio nuovo e vino vecchio" |
03-08-2001, 10:42 AM
| | |
last night after work it was two toasted pieces of boule with cream cheese and some cracked black pepper and a kettle one with cranberry and a lime 
cape chef |
03-09-2001, 02:38 PM
|  | Registered User | | Join Date: Sep 2000 Location: Los Angeles Ca, USA
Posts: 596
| |
I'm going to Patina tonite. Very good food. I'm finally going out on a date after about two years. Had a girlfriend but she left me.  Better her than me.
__________________  "Every kiss is a blessing"! Or is it "Every blessing is a kiss"   Does anyone know what time it is. |
03-09-2001, 02:53 PM
| | Registered User | | Join Date: Nov 2000 Location: Gig Harbor, WA, USA
Posts: 326
| |
Oh, a date! <trying to remember what a date is>...have a wonderful evening Chef David!
The only thing for dinner here so far is the Rich Buttermilk Honey bread baking.... |
03-09-2001, 11:54 PM
|  | Registered User | | Join Date: Mar 2001 Location: California
Posts: 22
| |
Quote:
Originally posted by SeattleDeb:
Looking for a sheepish grin icon...I made cheater's chili verde! Had a pork roast that I had bought on sale in the freezer, defrosted, then browned in olive oil, lots of pepper, chopped up some garlic from the jar of garlic with jalapenos, some onions, and added all to my crock pot. Then I added some chicken stock...and a few cans of Herdez brand chili verde sauce or salsa...3 I think so the roast was fully immersed in liquid. Put it on low for about 8 hours, by then the meat just wants to fall off the bone, hubby cubed it, put the cubes back in the sauce overnight in the fridge.
So...<tail between legs> that's my cheaters version!
[ March 06, 2001: Message edited by: SeattleDeb ] | Deb, thanks for the recipe. I'll try it and see if it works as well for me. |
03-10-2001, 11:08 PM
| | |
Well, we had Gritty Wild Mushroom Risotto(See thread in Cooking Questions) with a salad of romaine, feta cheese, cherry tomatoes, olive oil and balsamic vinegar. The rest of the week it has been Schwan's. I've been pretty busy with my day job. |
03-11-2001, 04:37 AM
| | Registered User | | Join Date: Sep 2000 Location: SF, Calif, USA
Posts: 130
| |
Well, I started blogging my Dinner so check my blog. It's really for friends and family. Will see how long I can keep it up. http://www.geocities.com/nutcakesblog |
03-11-2001, 04:39 AM
| | Registered User | | Join Date: Sep 2000 Location: SF, Calif, USA
Posts: 130
| |
Sorry double post
[ April 25, 2001: Message edited by: nutcakes ] |
04-10-2001, 10:05 PM
| | Registered User | | Join Date: Mar 2001 Location: ottawa -ncr, Canada
Posts: 87
| |
Here's our Kitchen Kapers for the day.
Aubergine with fermented bean Curd, Chou Hau Suace, seasame seed oil, Garlic, salt ans sugar, thickened with Cornflour.
also a veggie soup, mixed veggies, with chickenback bones for the meat flavour and some barley to thicken soup,
meat was a simple lamb chop, coated with floue, salt and peeper, then fried till crispy,
and of course rice
not exotic,
will let you know next time is more unusual
"lift your chopsticks"
__________________
Essentially Cantonese, tho any food is good....
natural and valu for money IS prime |
04-11-2001, 12:16 AM
| | |
|
04-23-2001, 10:20 PM
| | Registered User | | Join Date: Mar 2001 Location: ottawa -ncr, Canada
Posts: 87
| |
Tonight it was a Sweet sour pork Trotters.
Cut by the chinatown butcher into chopstick manageable pieces. Then into cold water, to soften skin and fuzz for a shave with old razor.
Fully cover with cold water, brought to the simmer to get rid of scum and excess fat,
rinse with hot tap water then cold water, a final clean up shave.
2 pcs 1/4" flatted ginger roots into hot oil in thick bottom pot, add ginger then 'dry'
trotters to lightly braise,
when aromas leaave the pot, add two capful Rum or brandy, then dark soy sauce,, also oyster sauce, some chilli, salt , sugar and vinegar and water to about 2/3 depth of trotters. optional, star anisssed and fermented black beans.
Simmer till soft and little gooey, thickly cut (diagonallly) spring onions and coriander gives it the finishing touch.
Good with plain white rice.
leftovers, better still after a few days.
[ April 23, 2001: Message edited by: glutz ]
__________________
Essentially Cantonese, tho any food is good....
natural and valu for money IS prime | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
hehe 
