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post #31 of 59
7/21/12 at 9:11am

Wiith an UGLY smile

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #32 of 59
7/21/12 at 2:06pm

LOOKS LIKE WHAT WE USED TO CALL PISS CLAMS

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
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post #33 of 59
7/21/12 at 10:28pm

Monkfish ftw.  Aka lotte.  I love it.

 

BDL

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post #34 of 59
7/22/12 at 7:39am

Monkfish ( USA ) or Angler fish ( UK ) called Rape in Spanish.  

Margcata, Eternally the product
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Globetrotting Journalist Margaux Cintrano
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post #35 of 59
7/22/12 at 7:41am

700

 

What ingredients are in this French Seafood dish ?  

 

*** Prepared by Margaux Cintrano in Puglia, Italia.

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post #36 of 59
7/22/12 at 11:04am
Thread Starter 

margaux, just curious...why are you even making french anything if you are in italy?...is that even legal? rolleyes.gif

joey

but since your'e asking, here's what i see...shrimp and maybe lobster,scallops or fish chunks, maybe clams, leeks,chives, pasta, cream, red peppers,artichokes, ...hmmmm maybe saffron, shellfish stock with wine and pehaps a splash of cream


Edited by durangojo - 7/23/12 at 7:25am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #37 of 59
7/22/12 at 5:55pm

If it's what I think it is, Sopa de pescados y mariscos a la vascas:  Mild white fish -- perhaps monkfish (rape, lotte) or maybe sea bass, shrimp, scallops, clams sometimes but I don't see them in your soup, baby octopus, garlic, the usual mirepoix suspects, I think I see some leek or fennel but am not sure, usually tomato pulp but I'm not seeing it here for sure, paprika and/or Espelette, white wine, fish stock and/or chicken stock and/or water, plenty of garlic, best olive oil, herbs including sage, parsley, basil, chives, and rosemary.  A controlled amount of saffron.  Salt and pepper of course.  Lemon juice finish. 

 

BDL

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post #38 of 59
7/23/12 at 5:37am

French seafood with no mussels ? eek.gif

Petals
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post #39 of 59
7/23/12 at 6:05am
Thread Starter 

bdl,

should it not have a french name being a french stew?  ragout not sopa oui?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #40 of 59
7/23/12 at 7:28am

Oui ,  Bouillabaisse,   which does not have pasta but potatoes.....and to continue....(sorry, had to ice my foot)

 

The Bouillabaisse is the foundation of a good French stew. At this point , I would take the word French out of the equation and just call it a seafood stew.

For when I hear French stew the following ingredients come to mind : Fish (depending your area), shellfish, potatoes, onions, garlic, tomatoes, bouquet garni, fennel, orange zest, olive oil, egg yolk, thyme, bay leaf, saffron, salt , fresh pepper.

 

 

Petals.


Edited by petalsandcoco - 7/23/12 at 8:40am

Petals
Réalisé avec un soupçon d'amour.

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post #41 of 59
7/24/12 at 11:11pm
Thread Starter 

okay, easy breezy one...

peter piper picked a peck of pickled peppers

how many pickled peppers did peter piper pick?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #42 of 59
7/25/12 at 7:09am

1/4 bushel or 2 gallons
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #43 of 59
7/25/12 at 8:34am

bounce.gif

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #44 of 59
7/25/12 at 8:49am

Seafood stew with tubbitinni pasta is a fish pasta fasole of soughts

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #45 of 59
7/25/12 at 10:02am
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

1/4 bushel or 2 gallons
 

thanks pete.....i was thinking more specifically of a number....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #46 of 59
7/25/12 at 10:26am

Interesting post, but...How did Peter Piper procure pre-picked pre-pickled produce?  Did he pay in pesos? or pennies? or is that presumptuous?

 

And I'd say about 12 average peppers in a peck. Although if they're pre-pickled, it really depends on how they're packed.

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post #47 of 59
7/25/12 at 10:29am

I'm too pretentious to propose a guess......but I am still speculating......

 

Petals.

Petals
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post #48 of 59
7/25/12 at 10:46am

Well, a peck of pickled peppers probably presumes a quantity inversely proportional to the presumed particular size of peppers involved with the pickling process crazy.gif
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #49 of 59
7/25/12 at 11:12am
Thread Starter 

ok smartypants, now say that while holding your tongue!  wink.gif

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #50 of 59
7/25/12 at 11:20am

Perhaps it's preposterous, but if possible, someone needs to place a purchase order of pungent pickled peppers from their preferred purveyor, properly pack them (with the perfect amount of pressure) in a peck for proof, publish the answer, and provide this to prevent us from pondering further. Is that a push or will it placate us pun punks once and for all?

Sidenote: Just a piece of my puny mind, but we should put out a poll to decide if the original poster should be punished...or will that cause panic and pure pandemonium?

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post #51 of 59
7/25/12 at 11:24am

I'll guess 111 peppers

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #52 of 59
7/25/12 at 12:05pm

forgot to say small pickles, like cornichons.

what do I win ?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #53 of 59
7/25/12 at 10:50pm
Thread Starter 

a small barrel?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #54 of 59
7/25/12 at 11:00pm

Okay, so I'd like throw another picture your way

 

 

1000

 

 

 

what is this?

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #55 of 59
8/22/12 at 9:00pm
Thread Starter 

okay all, let's play again.....ready?......alrighty then, what is this?

 

 

and no, it is not burnt...i promise you it's the lighting....and......a new decorating tip perhaps?

okay, just to be fair, and because i can't stand it any longer, and also not to have you think i am a horrible pastry chef....what do these things have in common?

 

 

 

think people will pay more if they know?

 

 

 

 


Edited by durangojo - 8/23/12 at 7:10am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #56 of 59
8/28/12 at 11:31am

Bear prints.....Joey, its hard to believe you work so close to bears......I see a racoon and run like .......

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
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post #57 of 59
8/29/12 at 1:45am

Great thread. Thanks for posting.

 

The dish, made in Puglia, Italy is originally French; and it is called Coral & White & has following ingredients ( quite tasty):

 

100 grams large shrimp

200 grams turbot or seabass or other firm white flesh fish

100 grams sea scallops if available

200 grams salmon

butter

leeks

carrot

Cream

Chives

 

Have lovely labor day.

Marge.

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Globetrotting Journalist Margaux Cintrano
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post #58 of 59
8/29/12 at 1:49am

What is this Greek classic dish ?

Margcata, Eternally the product
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Globetrotting Journalist Margaux Cintrano
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post #59 of 59
8/29/12 at 1:53am

Petals,

 

The Coral & White, had been made in Puglia, Italy and it was not Mussel Season. Summertime, is swordfish, squid, calamari, shrimp, sardine, octopus, fresh anchovies, and the "small" types of fish for dredging for Meze and Tapas, small clams called chirlas and rock fish called Urta.

 

Mussels are in season along with crevettes, large langoustines, red shrimp called Gambas, all types of shrimp or prawns; sea scallops, goose barnacles, razor clams, sea bream, hake and cod; lobsters & crab varieities between November & late February.

 

Kind regards.

Marge.  

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