If cooking is an Art... (51)
NightCrawler75:
Good luck!
I liked your post. Have always considered myself a top shelf cook, but for the life of me cannot make Beef Wellington (Pie pastry wrapped London Broil roast) the coat falls off in the oven or the beef isn't tender, etc... Any ideas? I even followed Julia Child's and Martha Stewerts recipes to the letter. Now, other things I can make like ringin' a bell. You sound like a cool cat. (chat froid ?) hardy har harGood luck!
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RDM59: hey you might be right there ..... do you like Haggis per chancity ? ....
I am hi jacking for question. I am a Scot, but the idea of Haggis just turns me off. If I were blindfolded and didn't know it was Haggis, probably I wold like it. I do like Calimari, however, and most people I meet say they wouldn't eat it. Here at the beach, too! (do you know what calimari is, ardie?)------ This thread is Archived ------
rohaan: I am hi jacking for question. I am a Scot, but the idea of Haggis just turns me off. If I were blindfolded and didn't know it was Haggis, probably I wold like it. I do like Calimari, however, and most people I meet say they wouldn't eat it. Here at the beach, too! (do you know what calimari is, ardie?)
I sure do Rohann, I like it. Especially when it is fresh and served as a Spanish tapas, that along with Octopus. In the cheaper restaurants here it is usually deep fried in batter, like an onion ring, but also rather rubbery and chewy ....
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RDM59: I sure do Rohann, I like it. Especially when it is fresh and served as a Spanish tapas, that along with Octopus. In the cheaper restaurants here it is usually deep fried in batter, like an onion ring, but also rather rubbery and chewy ....
I know what Haggis is from a friend of mine and I would love Haggis why???
I came from Aztecs
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serene56: For sure
A man who has a go at it, with a recipe book propped up in front of him is kinda cute
But I like to watch the one who can pull out his utensils, lol, and cook up a storm with confidence
A man who has a go at it, with a recipe book propped up in front of him is kinda cute
But I like to watch the one who can pull out his utensils, lol, and cook up a storm with confidence
Especially, dressed only in an apron
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RDM59: OK, it takes practise, like most things but it's not rocket science at the level of home cooking for family or guests...
No R, its takes gusto and heart ..its a labour of love.
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lifeisadream: I know what Haggis is from a friend of mine and I would love Haggis why???
I came from Aztecs
I came from Aztecs
Hello T, I like the texture and the flavour of course but it can be a bit too spicy for me, depends what type you buy. Vegitarian haggis is nice also.I experimented once making a haggis starter, which was just a simple haggis/potato rissole coated in bread crumbs and shallow fried but served with a sauce made from melted cranberry jelly with a splash of Drambuie ( whisky liqueur ) and some parsley to garnish. It worked really well, I've made it a few times now ....
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venusenvy: No R, its takes gusto and heart ..its a labour of love.
As long as it looks like the picture in the cook book, it usually tastes alright too ......
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RDM59: Hello T, I like the texture and the flavour of course but it can be a bit too spicy for me, depends what type you buy. Vegitarian haggis is nice also.
I experimented once making a haggis starter, which was just a simple haggis/potato rissole coated in bread crumbs and shallow fried but served with a sauce made from melted cranberry jelly with a splash of Drambuie ( whisky liqueur ) and some parsley to garnish. It worked really well, I've made it a few times now ....
I experimented once making a haggis starter, which was just a simple haggis/potato rissole coated in bread crumbs and shallow fried but served with a sauce made from melted cranberry jelly with a splash of Drambuie ( whisky liqueur ) and some parsley to garnish. It worked really well, I've made it a few times now ....
I do know what haggies is R !!
""Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour""
We do have in Mexico a dish made of lamb's inner organs and the mother of a close friend of mine does a superb job, with olives, almonds, etc...whenever she prepares it she sends to me some
yummy!
How is your liver doing?
so not vegeterian haggies for me
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RDM59: hey you might be right there ..... do you like Haggis per chancity ? ....
Nope, that is a deal-breaker. Sorry!
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RDM59: ..... generalizing .... naughty, naughty .....
I clean and wash the dishes as I go, there is always a few minuites to spare to be put into multitasking. My ex gf was a fantastic cook ( that's how I learnt, by watching & helping ) but she was a really messy cook and the place always looked like a bomb had hit it.
I am learning to clean as I go, Ardie. You know, I make a cup of coffee and a two egg omelet and dirty everything in the house. I clean and wash the dishes as I go, there is always a few minuites to spare to be put into multitasking. My ex gf was a fantastic cook ( that's how I learnt, by watching & helping ) but she was a really messy cook and the place always looked like a bomb had hit it.
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RDM59: As long as it looks like the picture in the cook book, it usually tastes alright too ......
If you can find a cookbook from Friars in a monastery or Sisters in a convent, get it. These people rock when it comes to cooking. There's a restaurant here in Oregon that still does the cooking on a real brick oven and over chips/coal burning, too. It is the best food I ever had. I went to a cowboy ranch supper outside once, too, and everything was cooked over a triangle fire, even the side of beef was roasting. It was radical, Lad. ------ This thread is Archived ------
Hi..I've been cooking since I was 13 years old..Took home economics for 6 years during school too..Cooking can be fun and is a nice way to bond with friends and family too..Thank you for sharing..
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Swissblueeyes: Hi..I've been cooking since I was 13 years old..Took home economics for 6 years during school too..Cooking can be fun and is a nice way to bond with friends and family too..Thank you for sharing..
Six years of Home Ec!! The most offered in my high school days was three or four terms, then maybe an advanced class. It was always an elective. Now, because of budget cuts, some schools have dropped it altogether. (I took a course called "Bachelors Survival" in HS--the guy equivalent. It was great, I learned tons of household stuff that still comes in handy. Gotta run--see ya!)
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Yes, cooking is an art
I love to cook ; cooking it's fun,nice especially when cooking for loved ones,family and friends.
I used to prepare vegetable omelet.
Thanks Mr artist for the recipe
I love to cook ; cooking it's fun,nice especially when cooking for loved ones,family and friends.
I used to prepare vegetable omelet.
Thanks Mr artist for the recipe
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rohaan: I am learning to clean as I go, Ardie. You know, I make a cup of coffee and a two egg omelet and dirty everything in the house.
The best cooks are messy cooks Ro
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Swissblueeyes: Hi..I've been cooking since I was 13 years old..Took home economics for 6 years during school too..Cooking can be fun and is a nice way to bond with friends and family too..Thank you for sharing..
I envy you
My mom didnt allow me to cook,because i did one mistake to her meals when i was little.
But nowadays, i try to cook. Only for simple foods. The taste is quite good for me,
and havent confident to let my friends to try it.
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In the UK it is customary for men to cook when hosting a barbeque meal. They seem to enjoy it. I personally never eat BBQ food due to possible carcinogens.
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rohaan: I liked your post. Have always considered myself a top shelf cook, but for the life of me cannot make Beef Wellington (Pie pastry wrapped London Broil roast) the coat falls off in the oven or the beef isn't tender, etc... Any ideas? I even followed Julia Child's and Martha Stewerts recipes to the letter. Now, other things I can make like ringin' a bell. You sound like a cool cat. (chat froid ?) hardy har har
It sounds like your oven is your problem. Is it gas or electric? I hate cooking at electric, gas is much better, the temperatures are constant so the food is thoroughly cooked without periods of insufficient heat and we all know how heat is important
Thanks for thinking I'm a "chat froid"
But I still like Nightcrawler.------ This thread is Archived ------
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Hmm I think you said that to me too a while back but that was about a totally different subject. Maybe we are destined for each other.