Messages: 53,954 - Threads: 3,209
posted
15-Dec-2009 05:09
by:
Fudgy_the_Whale »
last reply
15-Dec-2009 08:04
by:
scoot »
5
replies
,
29
views
It's my turn.
I'm thinking, instead of artery-clogging Bearnaise, how about a nice red wine/shallot dressing for the beef?
Any saucy thoughts out there?
posted
13-Dec-2009 23:53
by:
Ex_Pat_From_Hell »
last reply
14-Dec-2009 14:11
by:
Myanmarbound »
6
replies
,
73
views
I just got my sis in laws fave Christmas cookie receipe. For sugar cookies, which are rolled thin and cut into decorative shapes.
She insists that the cookies, and cookie sheets must go into the fridge for 10-15 minutes before baking. This makes cookies an all day event!
Any thoughts on how necessary this is? Ideas about making said sugar cookies? I will be icing them as well.
Thanks and Happy Holidays!
posted
13-Dec-2009 04:03
by:
smellypants »
last reply
15-Dec-2009 03:35
by:
nutraxfornerves »
9
replies
,
81
views
I want to stock up on a year's worth supply because the supermarket only brings it in for the Christmas season. I don't have the fancy freezer box which can freeze food up to -xx degee Celsius but only a humble freezer compartment in the refrigerator.
posted
12-Dec-2009 22:44
by:
dominikh »
last reply
15-Dec-2009 01:33
by:
VinnyD »
4
replies
,
75
views
Hi there,
I am German, currently live in Hong Kong and do miss a good German grill sausage. Does anyone know if there is a German butcher or German restaurant in or around Hong Kong?
Thanks,
Dominik
posted
12-Dec-2009 05:37
by:
StanInMaryland »
last reply
15-Dec-2009 07:53
by:
VinnyD »
13
replies
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104
views
I know Vinny cooks a goose at Christmas. I am thinking of doing one this year (along with a couple of turkeys). Any suggestions on recipes or techniques? I will do mine on a smoker, but that is really just a charcoal fired oven.
Thanks,
Stan
posted
11-Dec-2009 19:35
by:
Myanmarbound »
last reply
14-Dec-2009 16:57
by:
Myanmarbound »
10
replies
,
119
views
You will all be glad to know that I dropped by Bar Fanta for the six-course degustation menu the other night and can report that the chefs are as inventive as ever.
I was welcomed with the obligatory durian and anchovy spritzer with caper foam cocktail.
The first course was a cappucino of garden slug en muerette with a grass froth. I now know the word 'mucilaginous'.
The carpaccio of dingo liver with Parmesan and argan oil drizzle was bracing to say the least but I like the way that chef is embracing his terroir. Or do I mean terrier?
The camel sausage in a mango coulis redefines ones expectations of this dish. Obviously the turnip garnish took the mystery meat tube out of the realms of the banal and lifted it to the ethereal heights one has come to expect at Bar Fanta.
More substantial was the ratus ratus au gratin, tempting slices of grain-fed rodent baked under a ro...
more »
posted
11-Dec-2009 12:13
by:
auntie_social »
last reply
14-Dec-2009 23:26
by:
wombatrois »
19
replies
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233
views
My soon to be new DIL, who I have never met, is coming for Christmas and she is a vegetarian. Not a Vegan mind you so that makes it easier. But...we are meat eaters.
I always get stuck with cooking Christmas dinner, it is the traditional, turkey, ham and side dishes.
I need to add a main dish that is vegetarian. I have no problem with doing this other than I have no clue.
No chicken stock or beef stock allowed.
Any suggestions?
I thought about a vegetarian lasagne maybe.
posted
11-Dec-2009 07:12
by:
tonya001 »
last reply
14-Dec-2009 10:29
by:
Irene_Adler »
14
replies
,
185
views
It’s that time of the year again.
Office workers spend one second saying something at a party they spend the rest of their lives regretting. Jesus reassures himself that he was wise to rise from his grave, else he’d be spinning in it. Jehovah Witnesses take a well-earned rest. Many spend till their heart, or credit card, is content - tae the words of ‘Feed the World’. And I thank the mods for their services.
I’d just like to record my genuine thanks tae the mods. They keep this tree maintained. Throughout 2009 they continued tae exercise a light touch, despite my fears that the BBC’s acquisition might see a heavy hand. They remained ever courteous and helpful - albeit that moving one of my OPs tae YC stretched ‘helpful’ :) And they have proved me wrong in my opinion that mods should not moderate and post. So, sincerely, thank ye mods - and a Merry Christmas tae ye.
P.S. Fo...
more »
posted
10-Dec-2009 12:25
by:
mrpenney »
last reply
11-Dec-2009 13:46
by:
Midwesterner »
8
replies
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120
views
In honor of the crappy weather we've been having here in Chicago, I just made shepherd's pie for the first time, using a recipe I found online. The recipe was excruciatingly simple, and obviously written by someone without much imagination, but I figured simple is always a good starting point. I knew what I had to do to the filling to give it a little pizzazz--and the filling in fact was fine, delicious in fact.
But I have a lot less experience with mashed potatoes. When I was done, they were just sort of sitting there, very bland--and they didn't firm up in the oven nearly as much as I expect in a shepherd's pie.
Any suggestions as to what I can add to the mashed potatoes next time that will go well?
--M.
posted
10-Dec-2009 01:18
by:
piaczka »
last reply
11-Dec-2009 04:54
by:
piaczka »
4
replies
,
108
views
I made some lamb meatballs yesterday which tasted of toothpaste. Problem was I couldn't get hold of any fresh mint which was one requirement in the recipe apart from a few spices I did add. Instead of fresh mint, I used dried mint, about one generous tablespoon full which I ground and mixed with about 400 grams of the meat. Unfortunately, even with the tomato/yogut and beef stock sauce I made to go with it, the meatballs just tasted like, I don't know, colgate toothpaste. As a result, I have a lot left over in the tomato sauce. Any suggestions as to what I should add to the sauce to try and kill that overpowering flavour?
posted
09-Dec-2009 23:14
by:
wombatrois »
last reply
13-Dec-2009 16:32
by:
mancub »
18
replies
,
214
views
If you were to go to a local market and decide to purchase a ready prepared meal - what would ring your bell (or whet your appetite, or send your taste buds into a frenzy)?
posted
09-Dec-2009 17:30
by:
harrychorpita »
last reply
14-Dec-2009 10:19
by:
tonya001 »
25
replies
,
280
views
Note this is White Spring Salmon-a tad smoother texture/richer flavour, hot smoked if you know that that means.
Been drinking a lot of Pinot Gris/Grigio to match with Salmon Caviar of late but that's finished for the moment.
posted
09-Dec-2009 04:53
by:
bzookaj »
last reply
11-Dec-2009 09:00
by:
tonya001 »
24
replies
,
262
views
Which wine would I pair with latkes (potato pancakes), served with applesauce and sour cream on the side?
posted
07-Dec-2009 20:17
by:
Myanmarbound »
last reply
09-Dec-2009 04:34
by:
sashac »
14
replies
,
178
views
Anyone here tried this combination?
I've never heard of it before but apparently there is a restaurant in HK offering oysters on the half shell with a dash of vodka in them. Sounds vile to me. Any thoughts?
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