The food thread - Page 114

popilin · 01:39 AM

Quote:

Originally Posted by SY

I already miss Austin, just not the Austin weather. Ironically, they're having a cool, rainy spell there, which never happened in any of the summers I lived there.

They are celebrating you left...

Edit: The sky cries you left...

SY · 12th July 2012, 01:46 AM

Zero C is very comfortable for me.

popilin · 12th July 2012, 01:54 AM

Quote:

Originally Posted by SY

Zero C is very comfortable for me.

Great!, next destination: Traslasierra, here's a good market for your corks.
In summer barely you will miss the climate of Austin.

SY · 12th July 2012, 02:04 AM

Been out of the cork biz since 2008, but if you know anyone who wants metalworking lubricants or release coatings, I'm there.

popilin · 12th July 2012, 02:15 AM

Quote:

Originally Posted by SY

Been out of the cork biz since 2008, but if you know anyone who wants metalworking lubricants or release coatings, I'm there.

Well, there are many farmers around here, and expensive machinery, but all are very stingy.

scott wurcer · 12th July 2012, 03:44 AM

Quote:

Originally Posted by SY

I already miss Austin, just not the Austin weather. Ironically, they're having a cool, rainy spell there, which never happened in any of the summers I lived there.

You're in the land of the Blues Brothers you will forget Austin

.

nezbleu · 12th July 2012, 04:38 AM

Quote:

Originally Posted by SY

We're on the euphoniously named Cranberry Lake.

"Cranberry" is the most common name for bodies of water (OK, lakes) in Nova Scotia. I believe there is at least one "Cranberry Lake" in every county of the province. The cranberries are good, too!

nezbleu · 12th July 2012, 04:51 AM

Quote:

Originally Posted by SY

Look in the back of any pizzeria in Italy and you'll see the cooking done by... Turks.

That reminds me of a time, many years ago, here in Halifax, when a friend and I went into a local pizza joint to buy some pizza. I noticed that the guy behind the counter was reading a Greek newspaper, so I said "Oh, you're Greek". He said "No, I'm Italian". So I asked "So why are you reading a Greek newspaper?" He said "You read Greek?" I said "No, but I studied math and physics in high school, so I recognize Greek letters when I see them. That's a 'phi', and that's a 'tau'..."
He stopped arguing, but he never admitted that he wasn't Italian.
Of course, Halifax is famous for Donairs anyway...

nezbleu · 12th July 2012, 05:00 AM

No photo, but I was satisfied with a dish tonight. I had a chicken I needed to cook, and I wanted to grill it on a rotisserie, but I was in the mood for Indian food. So I took some Panch Phora, plus some cumin, coriander, fenugreek, brown mustard, and a dried red chili, ground them up. Added some garam masala (very little, just realized I was almost out), Indian chili, turmeric, onion powder, garlic powder, ground ginger, salt, black pepper, paprika, and rice flour (to kind of bind things together, and to make the skin crispy), and heavily coated the chicken with the mixture. Cooked it on the propane grill over a pan of water (so the fat wouldn't flare up) on the rotisserie for a couple hours until the colour changed. Moist and delicious!

jacco vermeulen · 12th July 2012, 10:05 AM

Quote:

Originally Posted by c2cthomas

almost as good as the ones in Texas.

Tommy,

hate to break the news, but SY is what a cannibal refers to as a free-range organic lunch.

12th July 2012, 01:46 AM	#1132
SY diyAudio Moderator Join Date: Oct 2002 Location: Chicagoland Blog Entries: 1	Zero C is very comfortable for me. __________________ If there's a sucker born every minute, where do the rest of them come from?

12th July 2012, 02:04 AM	#1134
SY diyAudio Moderator Join Date: Oct 2002 Location: Chicagoland Blog Entries: 1	Been out of the cork biz since 2008, but if you know anyone who wants metalworking lubricants or release coatings, I'm there. __________________ If there's a sucker born every minute, where do the rest of them come from?

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12th July 2012, 05:00 AM	#1139
nezbleu diyAudio Member Join Date: Dec 2009	No photo, but I was satisfied with a dish tonight. I had a chicken I needed to cook, and I wanted to grill it on a rotisserie, but I was in the mood for Indian food. So I took some Panch Phora, plus some cumin, coriander, fenugreek, brown mustard, and a dried red chili, ground them up. Added some garam masala (very little, just realized I was almost out), Indian chili, turmeric, onion powder, garlic powder, ground ginger, salt, black pepper, paprika, and rice flour (to kind of bind things together, and to make the skin crispy), and heavily coated the chicken with the mixture. Cooked it on the propane grill over a pan of water (so the fat wouldn't flare up) on the rotisserie for a couple hours until the colour changed. Moist and delicious!