Messages: 54,244 - Threads: 3,227
posted
25-Dec-2009 13:54
by:
Weaver »
last reply
27-Dec-2009 02:33
by:
sashac »
4
replies
,
105
views
We had a lovely Zuppa di Pesce with mussels, scallops, shrimp and flounder, saffron and wine and tomatoes; white wine, fried bread with garlic rubbed on, and cavallo nero in olive oil and garlic. Now a raised glass of rum and a nibbled cookie waved to all. Happy whatever you're celebrating!
posted
25-Dec-2009 08:25
by:
sashac »
last reply
25-Dec-2009 08:25
by:
sashac »
0
replies
,
43
views
food friends!
posted
25-Dec-2009 01:16
by:
6345789 »
last reply
26-Dec-2009 17:36
by:
tribolite »
6
replies
,
98
views
I just got back from india and i bought some tamarind but i am not sure how to use it. Some recipes call for 10-15 grams, others say soak in water for 15 minutes and use the juice. The stuff i have looks like the pods, which have been split and loads of orange pulp. Any advice would help as i am about to make a fish curry.
Also i am going to use a half tin of coconut milk, can i freeze the other half?
thank you all and merry xmas
alan
posted
24-Dec-2009 19:06
by:
Myanmarbound »
last reply
26-Dec-2009 04:33
by:
nutraxfornerves »
5
replies
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84
views
A cocktail from New Orleans, which has to be the spiritual home of the cocktail. I'm drinking one right now. I think I'm going to stop at one but I wholeheartedly recommend them.
1.5 oz absinthe (I am using a 70 percent/140 proof one made in Italy by a Swiss company)
2.0 oz Hennessy brandy (their master blender came to Hong Kong and I attended a session where he showed how brandy is blended and we got to make our own blend, but from three eaux de vie rather than the 100 that often go into one bottle)
3 dashes of Angostura bitters (it's supposed to be a similar product from New Orleans, I forget the name)
1/2 teaspoon sugar (white, granulated)
Put ingredients into a cocktail shaker with plenty of ice; shake , strain into an old-fashioned glass.
posted
24-Dec-2009 05:17
by:
IanUK »
last reply
25-Dec-2009 06:35
by:
NorthAmerican »
2
replies
,
66
views
As a family we take it in turns to decide what the Christmas dinner will be. This year it is Folk's turn and she wants poultry - but something different. She has bought Ostrich from a Yorkshire Ostrich farm. Of course I will take the credit if it is brilliant.
The accompanying wines - what would you choose? To start we have Bollinger Special Cuvee, with the mains I am hedging my bets and have 2004 Corton-Charlemagne Grand Cru (never knew you could get 14% al. white) and 2005 Pirie Tasmania Pinot Noir. For the pud a bottle of 2006 De Bortoli Noble One Botrytis Semillon. To go with the cheeses I have a nice port.
It is a bit like that old goose joke - throw away the bird and drink the gravy.
posted
22-Dec-2009 16:07
by:
harrychorpita »
last reply
23-Dec-2009 20:21
by:
HenningWessel »
1
replies
,
81
views
Eggplant/Berenjena/Aubergine is a weird vegetable-the juice from the cooked veggie burns my hands but not my mouth or stomach.
posted
21-Dec-2009 13:35
by:
Weaver »
last reply
25-Dec-2009 13:49
by:
Weaver »
12
replies
,
198
views
So I've made 5 of my favourites and need to do another batch of pizzelles and want to do some others, namely cuccidata. Please name your favourite cookie recipes-- Christmas or otherwise.
My top 5, at the moment: Pizzelles
Triple Ginger Ginger Cookies
Caraway Cutouts
Walnut (or pecan) Shortbread balls
Fruitcake squares
I loooove cookies so this is just one of those "you-have-to-choose-----" lists. It can vary with time, budgets, who elase may share them, etc.etc.
posted
21-Dec-2009 07:46
by:
IanUK »
last reply
25-Dec-2009 20:02
by:
phoggi »
8
replies
,
234
views
Hi
This is my Christmas present to you.
Two nights ago we had the best garlic bread we have ever had - AND THE EASIEST/QUICKEST TO PREPARE. It was so good I wish to share the recipe.
I frequently make garlic bread and it involves good bread, warming up the oven, melting butter, squashing garlic, etc, etc.
The entire meal was fabulous. I had a very cheap Camembert and wished to bake it whole - could not remember the recipe so Googled and adapted. I will post it all but I really want you to try the Garlic Toast.
Ingredients
• 1 Camembert in its box
• freshly ground salt and black pepper
• a few thyme leaves
• 1 tbsp Olive Oil,
• Garlic toast, to serve.
I also made small holes in the top and poured in a tablespoon of Chardonay.
Method:
1. Preheat the oven to 220°/gas 7.
2. Unwrap the cheese and carefully slice the rind off the top of the cheese. Return the cheese to...
more »
posted
21-Dec-2009 06:28
by:
Fieldgate »
last reply
27-Dec-2009 00:29
by:
Fieldgate »
25
replies
,
379
views
to all GSers.
At the moment I´m in "wrong" geographical location (Lima), with plastic Christmas trees and cactuses pretending Christmas trees, so coming home to hopefully white Christmas, and temp below 0, will be just right.
What´s "wrong" for some, might be "right" for the others (even if they too sing about white Christmas).
So, what´s your Christmas like - cold or warm, wet or snowy? Are you going skiing soon or taking a dip in your swimming pool?
posted
20-Dec-2009 15:38
by:
islandboi321 »
last reply
24-Dec-2009 06:34
by:
rorygemwriter »
10
replies
,
216
views
Here we are in the midst of the holidays... and holiday baking. It's the only time I ever use food colouring (You know, the standard little bottles of green, blue, red and yellow)
Because it is used so infrequently in my home and one bottle can last me for many years, it begs the question of whether or not it can go bad.
Well, can it? If it does last indefinitely, I find that equally frightening.
posted
18-Dec-2009 22:34
by:
Seica »
last reply
22-Dec-2009 23:34
by:
Anonimo »
15
replies
,
374
views
I'm needing your help here good people of the Thorn Tree.
The thing is, I'm going home for Christmas and I'd like to offer my family a great meal, and I mean something really out of the ordinary, so I'd really apreciate any suggestion on what to prepare. We live on the coast so I'm thinking a fish-and-seafood menu rather than meat / game. I love cooking, so I'm familiar with most techniques and not afraid of spending the whole day in the kitchen and fortunatelly my folks have an adventurous palate, so any recipe is wellcome as long as you think it's yummy.
Thanks a lot.
posted
18-Dec-2009 17:46
by:
chriskean1 »
last reply
24-Dec-2009 06:35
by:
gengiskublai »
9
replies
,
290
views
This appears to be my second-ever contribution to this branch (the first was in 2003). Hello to all.
We went to a party here in Dushanbe last week where a Yankee swap was held. I won (or rather, filched) a 180 gr. (6.69 oz) jar of Crema di cinghiale made in Lucca. The item appeared interesting and potentially very tasty, and there was enough impressed commentary about it (and about its being here in Dushanbe) that I decided to snatch it.
Unfortunately, though I very much enjoy eating, I can barely boil water. So my question is, what exactly is this (I realize it's wild boar plus spices), and what does one do with it? Is it a sauce that could be put on pasta? Or is it a sort of spread, say, for toast? Is it something that needs to be diluted or should it be eaten full-strength? Do I just heat it up in a pan? A...
more »
posted
18-Dec-2009 15:20
by:
Midwesterner »
last reply
20-Dec-2009 23:42
by:
transfer »
27
replies
,
486
views
Colorful article in our paper's online site today about some featured holiday cocktails from local bars, along with the recipes to make your own versions. Reading thru the list of ingredients convinced me it's worth asking a bartender to make one. While I'm more than happy to tackle elaborate food recipes, I'm a 3-ingredient-max mixer for beverages. Do any of you keep the ingredients (and confidence) on-hand at home to make this type of drink?
http://www.vita.mn/story.php?id=79336902&elr=KArksUUUycaEacyU
posted
18-Dec-2009 07:06
by:
tonya001 »
last reply
24-Dec-2009 02:35
by:
tony0001 »
12
replies
,
235
views
...on Pairing Wine with Chinese Cuisine!"
I downloaded the pdf from LP's featured link. The opening paragraph of the City Guide's "special feature!" (in effect, a few paragraphs) on wine states:
"If in doubt, go for red: a general rule-ofthumb
is that a good, strong Bordeaux
red wine will go down nicely with almost
any Chinese sauce, including soy saucebased,
seafood, or glutinous, cornflourthickened
dishes."
Utter nonsense! Who wrote this rubbish? I'm almost minded tae write tae HK Tourist Board offering to undo the damage.
posted
17-Dec-2009 19:40
by:
transfer »
last reply
24-Dec-2009 20:12
by:
nona1 »
33
replies
,
607
views
Posted By: VenessaP -- 24-Dec-2009 18:13
Posted By: VenessaP -- 09-Dec-2009 17:01
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