I think the commentary posts add to this thread. I 'd hate to take them out at this point.
Planet ten is right- you have to precook the potatos to get good fries. And those salmon patties, they are about the only salmon my midwest relatives had ever eaten until about 30 years ago. Good as they may be its tragic they hadn't ever even seen the fish and had it fresh!
Planet ten is right- you have to precook the potatos to get good fries. And those salmon patties, they are about the only salmon my midwest relatives had ever eaten until about 30 years ago. Good as they may be its tragic they hadn't ever even seen the fish and had it fresh!
I used to be a cook. Even made my own pie dough.
Now I barely know where the frozen food section is.
on the mussels:ugh! bottom feeders! ucky! 🙂
And mango. who ever heard of being allergic to mango?
How bout a nice betel nut instead?
Methinks Planet 10 has an FAC, no doubt. Many a shocked and 'previously happy' critter in his nearby woods.
Now I barely know where the frozen food section is.
on the mussels:ugh! bottom feeders! ucky! 🙂
And mango. who ever heard of being allergic to mango?
How bout a nice betel nut instead?
Methinks Planet 10 has an FAC, no doubt. Many a shocked and 'previously happy' critter in his nearby woods.
Re: Substitution ideas:
For the lactose tolerant: One can create "DIY butterscotch" ice cream using regular vanilla ice cream and adding a dab of China Lily. Surprisingly covincing flavour and colour. Fool your friends.
Okay, that was a lame recipe. But, as with speakers on cardboard baffles, we all have to start somewhere.
max
planet10 said:
For the lactose tolerant: One can create "DIY butterscotch" ice cream using regular vanilla ice cream and adding a dab of China Lily. Surprisingly covincing flavour and colour. Fool your friends.
Okay, that was a lame recipe. But, as with speakers on cardboard baffles, we all have to start somewhere.
max
Hey Variac,
Does this section "OFF TOPIC" not show up on the regular forum page? The main page I guess it is.
Does this section "OFF TOPIC" not show up on the regular forum page? The main page I guess it is.
OK, I had to censor the title of this dish, but it derives from the 100% success rate it afforded me in matters of delicate persuasion. This is a dish in the style of Alba, the home of the world's finest white truffles. It is so simple that it totally depends on the quality of the ingredients. The eggs are best still warm from the chicken's butt. The porcini should be just hours from having been foraged. And so on.
__________________________________________________
Prepare 4 small (200 ml) ceramic ramekins by buttering the inside.
Bottom Layer:
1-2 porcini or other strongly flavored wild mushroom
olive oil
salt
Heat the oil over medium heat. Slice the mushroom thinly (2mm), then saute until it just starts to release a bit of liquid. A pinch of salt, shake gently, then put aside.
Second layer:
1-1/2 tbs flour
3 tbs butter
1 c whole milk
salt
pepper
fresh nutmeg
Italian fontina cheese, grated
In a saucepan, melt the butter over medium-low heat. Whisk in the flour and continue stirring over heat until the mixture is smooth and the flour has lost its raw taste. Don't let things go brown! Still on the heat, add the milk, whisking vigorously. Keep whisking until any lumps are gone and the sauce starts to noticeably thicken. Add a bit of salt, a few grinds of pepper, and a homeopathic level of nutmeg (three or four rubs across a microplane). Remove from the heat, then stir in the fontina, mixing until a smooth sauce is formed. Put aside to cool slightly. Trivia side note: this sort of sauce is called a fonduta and is superb over pasta or polenta.
The Assembly
4 fresh eggs
1 white truffle OR 1 tbs white truffle paste mixed with 2 tbs extra virgin olive oil
sea salt
Preheat an oven to 170-180 C. Inside the oven should be a baking pan at least 2" deep and large enough to accomodate the ramekins. The pan should be on a sliding rack. Have a large pot of water boiling on the stove (a teapot is ideal since you'll be pouring this). Experienced cooks will recognize the makings of a bain marie.
Put a slice or two of the cooked mushrooms on the bottom of each ramekin. Cover each with a layer of the fonduta, maybe 7-10mm thick. Open the oven, slide out the rack, put the ramekins in the pan, then pour the boiling water into the pan. Carefully slide the rack and pan back in the oven, close the door, and bake for 4 minutes.
Slide the rack and pan out of the oven, then into each ramekin, crack an egg. Try to keep the yolk from breaking. Carefully slide everything back into the oven, then cook for 7 more minutes or until the egg white is set around the edges but is still translucent near the yolk (you want this underdone, since it continues to cook even after taking it out of the oven).
Remove each ramekin onto separate plates (tongs and a steady hand are useful here- keep the plate near the pan so that you move the ramekins a minimum distance). Dust a pinch of a good quality sea salt onto each egg (I like Malden for its texture).
With a truffle plane, cover each ramekin with thin slices of white truffle. If you're substituting the paste/oil as a topping, it's fun to use a squeeze bottle to form stripes or dots of sauce.
If you really want to make an impression, put some microgreens with a light vinaigrette on the side. If you're like me, just serve it au naturel. it's great with a Barbaresco or a Nebbiolo d'Alba, preferably with some age.
The attached picture shows the dish with far more white truffles than any human should have.
__________________________________________________
Prepare 4 small (200 ml) ceramic ramekins by buttering the inside.
Bottom Layer:
1-2 porcini or other strongly flavored wild mushroom
olive oil
salt
Heat the oil over medium heat. Slice the mushroom thinly (2mm), then saute until it just starts to release a bit of liquid. A pinch of salt, shake gently, then put aside.
Second layer:
1-1/2 tbs flour
3 tbs butter
1 c whole milk
salt
pepper
fresh nutmeg
Italian fontina cheese, grated
In a saucepan, melt the butter over medium-low heat. Whisk in the flour and continue stirring over heat until the mixture is smooth and the flour has lost its raw taste. Don't let things go brown! Still on the heat, add the milk, whisking vigorously. Keep whisking until any lumps are gone and the sauce starts to noticeably thicken. Add a bit of salt, a few grinds of pepper, and a homeopathic level of nutmeg (three or four rubs across a microplane). Remove from the heat, then stir in the fontina, mixing until a smooth sauce is formed. Put aside to cool slightly. Trivia side note: this sort of sauce is called a fonduta and is superb over pasta or polenta.
The Assembly
4 fresh eggs
1 white truffle OR 1 tbs white truffle paste mixed with 2 tbs extra virgin olive oil
sea salt
Preheat an oven to 170-180 C. Inside the oven should be a baking pan at least 2" deep and large enough to accomodate the ramekins. The pan should be on a sliding rack. Have a large pot of water boiling on the stove (a teapot is ideal since you'll be pouring this). Experienced cooks will recognize the makings of a bain marie.
Put a slice or two of the cooked mushrooms on the bottom of each ramekin. Cover each with a layer of the fonduta, maybe 7-10mm thick. Open the oven, slide out the rack, put the ramekins in the pan, then pour the boiling water into the pan. Carefully slide the rack and pan back in the oven, close the door, and bake for 4 minutes.
Slide the rack and pan out of the oven, then into each ramekin, crack an egg. Try to keep the yolk from breaking. Carefully slide everything back into the oven, then cook for 7 more minutes or until the egg white is set around the edges but is still translucent near the yolk (you want this underdone, since it continues to cook even after taking it out of the oven).
Remove each ramekin onto separate plates (tongs and a steady hand are useful here- keep the plate near the pan so that you move the ramekins a minimum distance). Dust a pinch of a good quality sea salt onto each egg (I like Malden for its texture).
With a truffle plane, cover each ramekin with thin slices of white truffle. If you're substituting the paste/oil as a topping, it's fun to use a squeeze bottle to form stripes or dots of sauce.
If you really want to make an impression, put some microgreens with a light vinaigrette on the side. If you're like me, just serve it au naturel. it's great with a Barbaresco or a Nebbiolo d'Alba, preferably with some age.
The attached picture shows the dish with far more white truffles than any human should have.
Attachments
Poobah, it doesn't show up because when we allowed political posts, the topics on the "Everything Else" list were possibly annoying to some, and there were so many of them, that they clogged up the list. Now that we have changed from politics to cooking, we will try to unlock this feature.
I always order mussels when I go out to eat it seems. Maybe I'll try that Cal's mussel recipe with fresh blue mussels.
I always order mussels when I go out to eat it seems. Maybe I'll try that Cal's mussel recipe with fresh blue mussels.
Bacon'n' Eggs
Yep.
KISS on the breakfast thing.
Little strips of 'previously happy' piggies...
and some pinked 'dead unborn baby chicken embryos'
toasted whole wheat breads, and those covered with vegtable oils (Becel).
Yep.
KISS on the breakfast thing.
Little strips of 'previously happy' piggies...
and some pinked 'dead unborn baby chicken embryos'
toasted whole wheat breads, and those covered with vegtable oils (Becel).
How about "essence of breakfast"
I got this one from the same friend who told me about China Lily Butterscotch.
Take approximately equal parts:
Bacon bits
Butter
Maple syrup
Put ingedients in a microwaveable shot glass and nuke until hot.
Enjoy.
Note, I haven't actually tried this. For me it's more of a thought recipe. Not for those with heart conditions or diabetes.
Max
I got this one from the same friend who told me about China Lily Butterscotch.
Take approximately equal parts:
Bacon bits
Butter
Maple syrup
Put ingedients in a microwaveable shot glass and nuke until hot.
Enjoy.
Note, I haven't actually tried this. For me it's more of a thought recipe. Not for those with heart conditions or diabetes.
Max
Hi Ken,
You crack me up! LOL. One of my customers is Maple Leaf Pork.
BTW Adcom has one channel shorted O/P's
-Chris
You crack me up! LOL. One of my customers is Maple Leaf Pork.
BTW Adcom has one channel shorted O/P's
-Chris
I have always been a fan of buttered bacon. I have always lobbied hard for butter & bacon to assume their rightful, separate, and unique places in the "FOOD GROUPS".
In fact, the next recipe I post will have bacon and Fontina cheese as ingredients (I believe Fontina cheese is just concentrated butter).
You should lose the syrup though... it ain't good for you!
In fact, the next recipe I post will have bacon and Fontina cheese as ingredients (I believe Fontina cheese is just concentrated butter).
You should lose the syrup though... it ain't good for you!
Poobah,
Real Maple syrup. You gotta have it! It is not bad for you.
Ex-pig and pre-chicken is an excellent way to start the day. Also to harden the old arteries.
-Chris
Real Maple syrup. You gotta have it! It is not bad for you.
Ex-pig and pre-chicken is an excellent way to start the day. Also to harden the old arteries.
-Chris
Wonder what the food is like in Texas. Never been there before.
Time for supper.
Previously happy fishies. All cut into tiny bits,and covered with bits of breading..and then frozen..and transported in trucks..from the east coast of Canada, and sent back, and back to Ontario (again!)..and back to the coast..again..and again.. and again. sometimes thawed too. All over pricing arguments. The fishy business..is . . fishy.
"Ever seen a grown man naked, billy?" 'No, cap'n Highliner'.
Wait, don't tell me: The outputs are made of 'unobtainium'? and..there's how many, 8 in the one channel? (4'o'each, sum pushin', sum shovin') (cooked amp) How much cost do I have to eat? 😛
BTW: I'm immune to cholesterol issues. Genetically speaking. All those Canadians died off long ago, leaving only the bloodlines who can eat that stuff incessantly. This morning, that breakfast I mentioned was 1/2 lb of thick sliced bacon,and 4 double yolk eggs. a huge plate of eggs. I've been checked for cholesterol before and it's well below 'normal'.
Time for supper.
Previously happy fishies. All cut into tiny bits,and covered with bits of breading..and then frozen..and transported in trucks..from the east coast of Canada, and sent back, and back to Ontario (again!)..and back to the coast..again..and again.. and again. sometimes thawed too. All over pricing arguments. The fishy business..is . . fishy.
"Ever seen a grown man naked, billy?" 'No, cap'n Highliner'.
Wait, don't tell me: The outputs are made of 'unobtainium'? and..there's how many, 8 in the one channel? (4'o'each, sum pushin', sum shovin') (cooked amp) How much cost do I have to eat? 😛
BTW: I'm immune to cholesterol issues. Genetically speaking. All those Canadians died off long ago, leaving only the bloodlines who can eat that stuff incessantly. This morning, that breakfast I mentioned was 1/2 lb of thick sliced bacon,and 4 double yolk eggs. a huge plate of eggs. I've been checked for cholesterol before and it's well below 'normal'.
Don't get me wrong Chris... I do breakfast from a shotglass sometimes... it's Canadian too (not the bacon).
SY said:
Mmm...
Variac said:
Blue mussels are a little small and picky for this. California are a nicer size and easier to use but still more work. The New Zealand frozen on the half shell really are the best for convenience. You'll find the fact they're frozen is not a problem at all.
If you get these right you'll never go for the steamed, black bean, wine, hoisin, broth or garlic butter again. I have prepared and eaten so many of these, I no longer partake.
If you can get the mussels let me know. These really should be shared with the world.
I wonder where Dave gets his elephant from? I've never cooked with it. No cats or babies either but pretty much most things that have roamed the earth. We even eat dinosaur bones. (pork neck bones)
Ah poobah,
You are forgiven then. Some of us Canadians have graduated to full size glasses for breakfast, or any time really.
As fot Texas, chilli is wonderful stuff! Home made of course. We put it hot dogs as well. What other things do Texans eat?
-Chris
You are forgiven then. Some of us Canadians have graduated to full size glasses for breakfast, or any time really.
As fot Texas, chilli is wonderful stuff! Home made of course. We put it hot dogs as well. What other things do Texans eat?
-Chris
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