^what Jaz said^
^and what Menolly endorsed^
Some pictures ...
Moderator: Menolly
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Vader
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2011 grilling season. Veggies, kebab on a skewer, sausages, pork ribs and steaks. In the tin foil we have jacket potatoes and corn cobs both with butter and salt.
Filled chicken filet with oven vegetables and roasted potatoes.
Crespelle filled with beef-mushroom ragout (left) and camembert with cowberry jam.
Fish on potatoe-fennel mash with sauce hollandaise.
Filled eggplant
Assorted veggies with Feta ready to go on the grill
Chicken and vegetables straight from the wok
Lasagna with green pasta sheets. My favorite dish but a bummer to take a yummy picture from.
Minestrone, not more and no less.
Functionless art is vandalism. I am the vandal.
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stonemaybe
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stonemaybe
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mmmmmm. (must look up 'harissa' thoughVader wrote:Ground beef, the diced meat of the aubergine, red bell pepper, onion, garlic, tomato puree, harissa, cumin and paprika all stewed for about half an hourStonemaybe wrote:What have you got in that aubergine?
)Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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Vader
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"Alsace pizza" (France) - thin crust with sour cream, bacon and onions.
Cherry chutney with ginger and chilis.
Grilled curry cauliflower
Thai style soup with rice noodles and minced meat
Kung Pao chicken
Pumpkin lasagne (hokkaido)
Risotto with pumpkin (butternut squash)
Functionless art is vandalism. I am the vandal.
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Zarathustra
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I hope that posting in this thread isn't construed as an assumption that the following pictures are in any way close to the same class as Vader's amazing culinary skill. Wow. I'm in awe.
Anyway, here are some pictures from mere mortals.
Ribs smoked for 10 hours. No, that black doesn't mean they're burnt under the homemade BBQ sauce. They are smokey.
These were spare ribs trimmed down to a St. Louis cut by yours truly, then cooked under high heat in the oven with the broiler on for 5+ minutes to caramelize the sugars in the BBQ sauce added at this point. (It probably could have gone a few minutes longer.)
Black Angus Double Cheese Burger, with a homebrew. And the chef's goofy smile. (It was a seriously good burger. Even better homebrew. Or two ...)
Anyway, here are some pictures from mere mortals.
Ribs smoked for 10 hours. No, that black doesn't mean they're burnt under the homemade BBQ sauce. They are smokey.
These were spare ribs trimmed down to a St. Louis cut by yours truly, then cooked under high heat in the oven with the broiler on for 5+ minutes to caramelize the sugars in the BBQ sauce added at this point. (It probably could have gone a few minutes longer.) Black Angus Double Cheese Burger, with a homebrew. And the chef's goofy smile. (It was a seriously good burger. Even better homebrew. Or two ...)
Joe Biden … putting the Dem in dementia since (at least) 2020.
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Vader
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As I already wrote in the christmas food thread my camera is fuX0red. It's a bridge camera and both auto focus and auto exposure ain't work the way they should - I guess it's the chip saying good bye. Anyway, here are a few pics from our christmas buffet I could save.
The Vadress just came to school and learned writing, so she does at every opportunity. This explains the white cards. :p
Creamy cauliflower soup.
Meat balls with sun dried tomatoes and filled with mozarella.
"Southern Fried Chicken"
Here's some more stuff I cooked this days:
Turkish pastry with two fillings (ground beef and feta cheese) with tomato rice.
Carrot coconut soup with teriyaki chicken
Chili
Persian rice (chelo)
Chicken filet with fennel and bell pepper in a creamy orange sauce
The Vadress just came to school and learned writing, so she does at every opportunity. This explains the white cards. :p
Creamy cauliflower soup.
Meat balls with sun dried tomatoes and filled with mozarella.
"Southern Fried Chicken"
Here's some more stuff I cooked this days:
Turkish pastry with two fillings (ground beef and feta cheese) with tomato rice.
Carrot coconut soup with teriyaki chicken
Chili
Persian rice (chelo)
Chicken filet with fennel and bell pepper in a creamy orange sauce
Functionless art is vandalism. I am the vandal.
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Vader
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Chelo (the way I've been told is pretty original)
2 cups of white long grain rice (not parboiled) - basmati will be fine
water, salt
butter fat
1 carrot
1 - 2 TBl almond chips
1/4 tsp safron
2 TBLs orange zest
2 TBLS raisins (soaked in water for a while)
2 TBLs barberries (--> look here look here (also soaked)
Rinse the rice until the water stays clear. Precook it in boiling water (salted) for 2 minutes, rinse with cold water to cool down.
Cut carrots in little julienne (matchstick size). Sweat them in a bit of butter fat.
Gently heat up butter fat in a pot and lightly brown the almond chips.
Add a bit of rice. Than a few carot stripes. Then more rice and more carrots. Go on. Last layer should be rice. (Add a bit of salt to taste in between). Don't stir in between.
Sprinkle 4-5 tablespoons of water over the rice, add the safron.
Wrap the lid of the pot in towel and put it firmly on the pot (this way the little steam inside won't escape) and let cook on lowest heat for like 40 minutes. Don't lift the lid in bteween.
The towel around the lid keeps the steam from escaping, so the rice will get down without getting mushy. You'll end up with perfect non-sticking rice.
Just before the rice is done sweat the orange zests, raisins and barberries in some more butter fat.
Turn out the rice on a large plate. If everything went well there should be a crispy golden crust sticking to the bottom of the pot. It's perfect if it isn't burned and comes out in large chunks.
Mix the rice and orange/raisin/barberries arranging like a pyamid. Put the crispy stuff on top (that's what makes it chelo).
2 cups of white long grain rice (not parboiled) - basmati will be fine
water, salt
butter fat
1 carrot
1 - 2 TBl almond chips
1/4 tsp safron
2 TBLs orange zest
2 TBLS raisins (soaked in water for a while)
2 TBLs barberries (--> look here look here (also soaked)
Rinse the rice until the water stays clear. Precook it in boiling water (salted) for 2 minutes, rinse with cold water to cool down.
Cut carrots in little julienne (matchstick size). Sweat them in a bit of butter fat.
Gently heat up butter fat in a pot and lightly brown the almond chips.
Add a bit of rice. Than a few carot stripes. Then more rice and more carrots. Go on. Last layer should be rice. (Add a bit of salt to taste in between). Don't stir in between.
Sprinkle 4-5 tablespoons of water over the rice, add the safron.
Wrap the lid of the pot in towel and put it firmly on the pot (this way the little steam inside won't escape) and let cook on lowest heat for like 40 minutes. Don't lift the lid in bteween.
The towel around the lid keeps the steam from escaping, so the rice will get down without getting mushy. You'll end up with perfect non-sticking rice.
Just before the rice is done sweat the orange zests, raisins and barberries in some more butter fat.
Turn out the rice on a large plate. If everything went well there should be a crispy golden crust sticking to the bottom of the pot. It's perfect if it isn't burned and comes out in large chunks.
Mix the rice and orange/raisin/barberries arranging like a pyamid. Put the crispy stuff on top (that's what makes it chelo).
Functionless art is vandalism. I am the vandal.
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stonemaybe
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