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| 27 SEP 2006 at 3:57am | |
gailSchattenjger  Posts : 1659 Joined: 19 JAN 2004 Status : Offline | Soooooooo tempting! 8-) Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other screaming, "WOO HOO what a ride!!! |
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| 27 SEP 2006 at 4:16am | |
| Deleted User | Originally Posted By gail (27 SEP 2006 3:56am) Doooo iiiiiit!!!! The Devil |
| 27 SEP 2006 at 4:51am | |
CarolineJA+ Overseer  Posts : 16540 Joined: 28 JAN 2007 Location: AU Status : Offline | Please Speck Can you go back in and put little headings on them to give me a brief idea about toppings? |
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| 28 SEP 2006 at 3:45am | |
| Deleted User | We don't record what we make--each one is different. After tossing or rolling dough, you move to the toppings station, and it varies widely. There's usually at least 20, usually more toppings, each event being different. Of course, a good pizza will only have 1 meat, 1 or 2 cheeses, herbs, and spices. The meats vary from pork, beef, duck, lamb, in varied forms from ground, sliced processed meats (prosciutto, etc), cured or confit in various ways (we do some of our own, store-buy the rest). The cheeses vary all over the place, from feta to smoked mozzarella. Herbs range from basal, thyme, fennel, to rosemary. Veggies go from season market varieties to pickeled pepperoncini, artichoke, and roasted florina. Spice go from sea salt to harissa. We go well into the exotic. My GF's favorite specialty is quail eggs with caviar... and it's good! |
| 28 SEP 2006 at 5:15am | |
CarolineJA+ OverseerPosts : 16540 Joined: 28 JAN 2007 Location: AU Status : Offline | My GF's favorite specialty is quail eggs with caviar... and it's good! I'm gobsmacked. |
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| 30 SEP 2006 at 3:16am | |
| Deleted User | What does gobsmacked mean? Hey, this is for you: Chocoholics find a venue and a menu. |
| 30 SEP 2006 at 6:05am | |
MarkGuild Master  Posts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Not A Speck Of Cereal (30 SEP 2006 3:16am) "Syringes that squirt liquid chocolate into your mouth." Why don't they just insert it into their nervous systems? Hey! I'd go. But I like my chocolate in bar or ice cream form - not a syringe. Now, an icing-squisher thing (what do they call those? Pastry mashers? I forget) would do for topping ice cream. It has a larger aperture than a syringe. Please proofread your posts carefully to see if you any words out. |
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| 30 SEP 2006 at 9:27pm | |
ShadowWalkerJourneyman  Posts : 997 Joined: 27 JUL 2005 Status : Offline | Originally Posted By anthony (14 JUN 2006 1:22am)Originally Posted By ShadowWalker (12 JUN 2006 11:56pm) Hello There! From my archives to you…. The most important part of a Cuban sandwich is the bread, not ordinary bread, but Cuban bread. Believers say that true Cuban bread cannot be found outside of Tampa or Miami. Italian bread or French bread are acceptable substitutions in other parts of the country, but they are not the same. Cuban bread is best when it is eaten on the same day that it is made, as Cuban bread contains lard. After a day or so, the lard hardens, and the bread gets dry. A foil-wrapped brick is sometimes used to weigh down the top of the heated electric press, or plancha, which compresses the roll, melts the cheese, and intensifies the flavors. The experience of eating a well-made Cubano is exquisite: Your teeth and mouth break through the crisp crust of the toasted bread to savor the melted cheese before sinking into the tasty ham, rich pork, and tangy pickles and mustard. NOTE: It is very difficult to get a cuban baguette in many places. The closes approximation to it is an egg roll. Nice and soft! Cuban Bagette Sandwiches Makes one long Cuban baguette or three sandwiches 1 lb. thinly sliced ham 1 lb. pork butt Sofrito 1 green bell pepper 1 red pepper 2 cloves garlic 1 bunch cilantro 1 tablespoon fresh oregano 1 teaspoon salt ½ cup vegetable oil ½ lb. Swiss cheese 20 pickle slices 6 oz. mayonnaise 3 oz. garlic mojito (recipe follows) Preheat the oven to 350 degrees. Roughly chop the peppers, garlic and herbs. Place them in a food processor, add the oil and salt and blend until smooth. Marinate the pork in the Sofrito for one hour before roasting. Roast the pork with the Sofrito for 1-1½ hours. Thinly slice after it cools. To assemble the sandwich, cut the Cuban baguette in half lengthwise and spread mayonnaise and garlic essence on both sides. Layer the roasted pork, ham, Swiss cheese and pickles on the bottom half. Brush the top of the baguette with melted butter and put it on the sandwich. Press the sandwich in a sandwich press or in a medium hot skillet weighted with another skillet for 2 minutes on each side. Finish warming in a 300 degree oven for 5 minutes.Garlic Mojito 10 cloves garlic ¼ - ½ cup white vinegar Put garlic cloves in a small pot of cold water. Bring to a boil and drain. Repeat two more times. This will make the garlic soft and remove bitterness. Puree the soft blanched garlic with the white vinegar until it's spreadable. ----------------------------------------------------------------------------------------------------------------- 1 loaf Cuban bread* Prepared yellow mustard 1/2 pound baked ham, thinly sliced 1/2 pound roast pork, thinly sliced 8 thin dill pickle slices 1/2 pound Swiss cheese, thinly sliced * Italian or French bread may be substituted. But get an egg roll baguette or a lard bread-FRESH! Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches. Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately. Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side. Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side. George Forman Grill: May also be used. Makes 4 servings. ------------------------------------------------------------------------------------------------------------------- Cuban Sandwich Ingredients for the Cuban Sandwich 1 Cuban roll (a soft roll made with eggs found at Cuban bakeries) 1 teaspoon of mustard 1 ounce thinly sliced roast pork 1 slice Swiss cheese 1 ounce ham 1 pickle To make the Cuban Sandwich: Split the roll in half and butter the outside of the roll. Spread mustard inside the roll. Put in the layers of meat, cheese, and pickle. Then, close the sandwich and cook each side in a skillet, pressing the sandwich shut with a spatula, as if you were cooking a grilled cheese sandwich. For best results: The Cuban Sandwich comes out excellent in a sandwich press, if you have one. |
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| 30 SEP 2006 at 9:29pm | |
ShadowWalkerJourneymanPosts : 997 Joined: 27 JUL 2005 Status : Offline | Originally Posted By anthony (14 JUN 2006 1:22am)Originally Posted By ShadowWalker (12 JUN 2006 11:56pm) CUBAN SANDWHICH PART DEUX!! Another Variation…………. Cuban Sandwich (Sandwich Cubano/Medianoche) There are many variations on the Cuban Sandwich. On a tradition Cuban, there should not be any mayonnaise, tomatoes, onions, bell pepper or lettuce. Although you can use these to your own liking, you will find the traditional recipes below. Often times, one can use leftover meats from the fridge for a Cuban, yet I recommend using only the freshest cuts if you plan on serving it hot. The medianoche is cold, and as its name implies you eat it very late at night as a midnight snack or coming back from dancing or a movie. Some make the medianoche smaller, with a sweeter variety of bread. In making a good Cuban sandwich, remember this. The Roast Pork is what will make the sandwich, so you can never leave it out. 3 thin slices of ham 3 thin slices roast pork hot or cold (I use hot, slow roasted pork) 3 thin slices of Swiss cheese 3 or 4 slices of pickles 1/3 cut Cuban bread hard crust (or french bread) You should be using fresh, crusty Cuban bread, but you can always use an 12" loaf of french bread cut in half, or better yet a loaf of egg roll bread [if you can find it] Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, salami and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam. Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object. (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges. Enjoy! --------------------------------------------------------------------------------------------------------------------- Chickenbone Cafe “Why must it always be Swiss?” is a question many a Cubano cook with a rebellious streak and an in at the cheesemonger’s must have asked himself. Chickenbone bucks tradition with a piquant Boerenkass that stands up to the salty prosciutto, slow-roasted organic pork, pickled jalapeños, and swipe of aïoli—all meticulously pressed between halves of a Tom Cat baguette. ($13; 177 South 4th Street, Williamsburg, Brooklyn; 718-302-2663.) El Sitio An old favorite and the best example of the now-rare old-school style, the aristocratic Cubano at this Woodside coffee shop and restaurant is sleek and streamlined, constructed with perfectly proportioned paper-thin slices of ham, pork, Swiss, and pickle, and a fragrant splash of mojo, the garlicky sauce that is to the Cuban sandwich what mustard is to the hot dog. ($3.80; 68-28 Roosevelt Avenue, Woodside; 718-424-2369.) Blue Smoke With all that juicy barbecued pork on hand, it was only a matter of time before inspiration struck the sandwich masters here. Hence, the ’Cuebano: pit-smoked sliced pork loin, ham, Swiss, pickles, mustard, and mayo, accompanied by a pile of barbecued potato chips. A bad pun, yes, but a tasty sandwich, to be sure. ($11.50; 116 East 27th Street; 212-447-7733.) Margon This bustling lunch counter gets bonus points for its deeply flavorful roast pork, its wild-card addition of a slice of salami, and its offer of an optional squirt of hot sauce along with mojo and mayo. ($4; 136 West 46th Street; 212-354-5013.) La Flor de Broadway There is no fate worse for a Cubano than a flighty hand at the presser, which results in a sandwich with only partially melted cheese. At this Harlem take-out spot, they take their sandwich smooshing seriously, basting the bun with margarine while it cooks to ensure a smooth sheen and irresistible crunch, and making sure all the pungent flavors meld harmoniously. ($2.50; 3401 Broadway, at 138th Street; 212-926-4190.) -------------------------------------------------------------------------------------------------------------------- I FORGOT TO PUT THIS IN LAST TIME! Because of the difficulty in trying to obtain a soft and ready cuban lard baguette, one possible alteration could be made to an italian bread although it is still not original in taste but comes close to the texture and softeness of a fresh cuban bread. Take a fresh italian or french baguette and use a potato peeler to remove the crust at its thickest. Basically you remove the crust and leave the soft spongy inner bread dow exposed. This one you rub with butter (NOT MARGARINE), and use it in the press. The bread will get a nice toast and along with the butter will be very soft to the bite. Wash hands and most of all have plenty of paper towels. SABROSO! |
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| 23 NOV 2006 at 6:58pm | |
Melanie68Intergalactic Janitor  Posts : 83 Joined: 20 JUL 2006 Status : Online | Honouring Mark's request to put the pumpkin pie recipe here
A couple more recipes to show that pumpkin can be used for more than pie
Pumpkin Pancakes What I resist, persists and speaks louder than I know. |
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| 24 NOV 2006 at 12:55am | |
MarkGuild MasterPosts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Melanie68 (23 NOV 2006 6:57pm) We are truly honored, Melanie. Thank you. ...and what's with the "u" in "honored"? Ya British or somethin'?... Please proofread your posts carefully to see if you any words out. |
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| 24 NOV 2006 at 7:07pm | |
Melanie68Intergalactic JanitorPosts : 83 Joined: 20 JUL 2006 Status : Online | Originally Posted By Mark (24 NOV 2006 12:55am) Nope, not British. I've just been 'corrupted' by the UKers I know online. I still spell color and favorite sans the 'u' but for some weird reason, it slips into honour. I'm weird.... [smiley=zombie.gif] What I resist, persists and speaks louder than I know. |
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| 24 NOV 2006 at 7:36pm | |
MarkGuild MasterPosts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Melanie68 (24 NOV 2006 7:07pm) That's what we savor about you, Melanie. Please proofread your posts carefully to see if you any words out. |
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| 30 NOV 2006 at 7:48am | |
CarolineJA+ OverseerPosts : 16540 Joined: 28 JAN 2007 Location: AU Status : Offline | My birthday meal. Kangaroo steak on salad that had cranberries with a raspberry dressing. Very nice. Roo meat is very lean, tender if not over-cooked and a much milder flavour than beef. [img]http://img150.imageshack.us/img150/1909/birthdaylunchfoodonlyfq1.jpg[/img] Oh and there was dill and rocket underneath it and nice crunch bread slices that and roast onions. There were four big pieces but I could only eat two. It was a man sized meal. |
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| 30 NOV 2006 at 8:11am | |
MarkGuild MasterPosts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Supreme Chocolate Goddess (30 NOV 2006 7:48am) Fantastic meal, Birthday girl. "Roo" sounds delicious. That is, if they don't kick your arse first. Please refresh my memory. What is this "rocket"? Some sort of salad greenery? Arugula? Maple leaf greens? I suppose "dill" is "dill". Please proofread your posts carefully to see if you any words out. |
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| 30 NOV 2006 at 11:15am | |
CarolineJA+ OverseerPosts : 16540 Joined: 28 JAN 2007 Location: AU Status : Offline | Dill = 1) wispy green herb, 2) = idiot as in 'he's a right dill'. rocket = arugula. our word is much easier to say and remember. |
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| 1 DEC 2006 at 3:45am | |
| Deleted User | Originally Posted By Supreme Chocolate Goddess (30 NOV 2006 11:14am) I always thought it sounded like an old car horn. You know, aROOOOOOOOOOOOOgulah! |
| 1 DEC 2006 at 6:26am | |
MarkGuild MasterPosts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Not A Speck Of Cereal (1 DEC 2006 3:45am)Originally Posted By Supreme Chocolate Goddess (30 NOV 2006 11:14am) [img]http://www.mindspring.com/~markparrish/LMAO.jpg[/img] [spoiler midtext]Yes, I'm gonna overuse this jpg, too. Please proofread your posts carefully to see if you any words out. |
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| 2 DEC 2006 at 3:31am | |
| Deleted User | Originally Posted By Mark (1 DEC 2006 6:26am) Yo, MAO, that's a nice hairdo you got going there... for me to POOP on!! |
| 2 DEC 2006 at 4:31am | |
MarkGuild MasterPosts : 3803 Joined: 10 OCT 2002 Location: US, Georgia Status : Offline | Originally Posted By Not A Speck Of Cereal (2 DEC 2006 3:31am) Why, thanky, Spanky. I mean, Specky. It's been a long time since you've pooped on anything, so you know I'm happy 'bout dat. Please proofread your posts carefully to see if you any words out. |
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| 3 DEC 2006 at 4:58am | |
| Deleted User | Originally Posted By Mark (2 DEC 2006 4:31am)Originally Posted By Not A Speck Of Cereal (2 DEC 2006 3:31am) I am pleased to forefill your scatological needs Mark, as long as it doesn't go past the casual pooping on Mao and stuff like that. |
| 3 DEC 2006 at 6:52pm | |
Gameman007Space Cadet  Posts : 145 Joined: 19 OCT 2002 Location: US Status : Offline | Here are some of my favorites that I make quite often. The family and friends love them GUACAMOLE: 1/3 cup chopped onion 3 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 3/4 teaspoon salt 2 ripe peeled avocados, seeded and coarsely mashed 2 jalapeño peppers, seeded and finely chopped 1 garlic clove, minced CHICKEN MARSALA yieId:: 8 servings ( I find even if you use less chicken to keep everything else the same, more of that delicious sauce) 8 whole large breasts, skinned, boned, and each cut in half 2 eggs 1 cup dried bread crumbs 1 1/2 sticks Butter or margarine 4 garlic cloves, sliced 4 teaspoons all-purpose flour 1 cup water 3/4 cup Marsala wine (good quality, not cooking marsala) 1/4 teaspoon pepper 6 mushroom caps, sliced 1. In small bowl beat eggs slightly: place breadcrumbs on plate or wax paper. Dip chicken pieces into egg and then into bread crumbs to coat them evenly. 2. Put 2 tablespoons (1/4 stick) butter or margarine in 12” skillet over medium heat, cook garlic until starting to slightly brown and add 3 breaded chicken pieces until chicken is golden brown on both sides, about (6 minutes). Remove chicken to warm platter, keep warm. In same skillet with garlic, melt 2 more tablespoons butter or margarine (I/4 stick); cook 3 more chicken pieces. Remove to platter and keep warm. Repeat with remaining chicken pieces and more butter. 3. In same skillet, melt 4 tablespoons butter or margarine (I/2 stick). Stir in flour, scraping to loosen brown bits from bottom of skillet. Grad-ually stir in water,Marsala, pepper and mushrooms. Cook, stirring, until mix-ture thickens and boils. Put chicken pieces back in as sauce is thickening. If you don't like mushrooms they can be omitted but I really feel they add to the flavor and sauce texture. COLD EGGPLANT RELISH 3 good size eggplants 1 1/2 cups vegetable oil (Wesson or Mazola if you can't get them get a good quality) 3 large lemons 1 large onion 8-10 garlic cloves pepper Pierce eggplants with a fork and put in the microwave for about 19 minutes ( when done they sould be completly soft). Let cool down a bit or run under cold water if they haven't split open. Take one eggplant holding it by the end and slice lengthwise down the middle. then scoop out all the pulp discarding the skin (if some is still kind of solid cut into the bowl with the rest. Take a stir with a fork while cutting with a shrp knife till it totally reaches a sort of smooth pulpy consistancy. Do the same with the remaining 2. Pour in the oil and mix thoughly, then put a coating of pepper across the top and mix that in. Press the garlic cloves and finely dice the onion into it. Then squeeze the juice from the 3 lemons in. Thoughly mix all together and put into a covered plastic container. Refrigerate about 2 days to let everything meld together. Great with crackers and bread slices (I prefer rye). It doesn't take as long as it seems. The worst part is the initial scooping out). Dice the onion and squeeze out the lemon juice into a glass or jar while the eggplant is cooking. Enjoy!! NOTE: if you can get the jarred minced garlic (usually jarred in liquid) use 3 level tablespoons and 3-4 cloves garlic instead of the 10-12 cloves. CHILLED CUCUMBER DILL SOUP 3 large cucumbers (about 5 1/2 cups chopped) 1 cup plain nonfat yogurt 1/3 cup nonfat sour cream 2 scallions (white and light green parts only), thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons minced fresh dill Salt Instructions 1. Peel cucumbers, then cut in half lengthwise and scrape out seeds. Using paper towels, blot cucumbers dry, then coarsely chop. 2. In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight. 3. Whisk soup to blend. Season with salt. Garnish with more dill, if desired PERFECT LASAGNA Take one microwave Lasagne - stick fork in film lid a few times - open microwave, throw it in, slam door, select 8 mins (full power) - hit COOK!!! Stop after 4/5 minutes, remove film lid (but leave attached at one end), take knife, unstick parts that are stuck to the side of the plastic container - stick knife in a few times to vent excess steam - lick knife clean (yummy) - replace film lid, throw it back in microwave, slam door, hit COOK again. After the BEEP BEEP BEEP, remove lasagne from microwave, remove film lid completely, take one plate, empty contents into plate - add any optional extras (salad etc), throw packaging in garbage pail - retire to living room, hit PLAY on DVD player (choice of movie is yours), and enjoy. jUST WANTED TO SEE IF YOU WERE PAYING ATTENTION WITH THAT ONE, LOL Would the oceans be deeper if there weren't any sponges?&&If the world didn't suck would we all fall off&&&&Currently playing Secret files:Tunguska, Paradise, The DaVinci Code and Dreamfall |
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| 3 DEC 2006 at 7:00pm | |
Gameman007Space CadetPosts : 145 Joined: 19 OCT 2002 Location: US Status : Offline | Recipes Continued: Pizza Omlette 2 eggs scrambled 6 slices of butter 4 tablespoons pasta sauce 8 pieces pepperoni Shredded Mozzarella oregano, garlic powder to taste Melt 3 slices of butter in pan and put pepperoni in, letting it cook and then turn over. Take out pepperoni, put the remaining butter in pan and pour in egg mixture. Let it settle on bottom then use a spatula to push in the sides and tilt pan to get all the loose egg still on top. When totally firm cover entire top with pasta sauce I prefer Classico tomato/basil) as if you were actually making a pizza. put the pepperoni slices across the top half evenly and add mozzarella on top of the pepperoni then sprinkle garlic powder and oregano. Lift bottom of omlette and flip it to the top totally covering the cheese and pepperoni. .Cook a few minutes on one side flip it over to other side. You can actually put any topping you normally have on a pizza with this. I just prefer pepperoni. Would the oceans be deeper if there weren't any sponges?&&If the world didn't suck would we all fall off&&&&Currently playing Secret files:Tunguska, Paradise, The DaVinci Code and Dreamfall |
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| 3 DEC 2006 at 9:41pm | |
CarolineJA+ OverseerPosts : 16540 Joined: 28 JAN 2007 Location: AU Status : Offline | Chciken marsala sounds very nice. So now I finally know how big a stick of butter is - 8 tablespoons. That's a measurement I understand. Stick, schmick...... this is an international group you know.... weights are much better to understand. I'm making the big assumption here that metric tablespoons are the same as imperial.... : |
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