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martle
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« Reply #2745 on: 10:13:36, 17-08-2008 » |
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This wasn't in France by any chance, was it, M Grenouille? Mmmmm, nice thighs.  No, George. And it was really only for finger strength in any case.  |
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Green. Always green.
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brassbandmaestro
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« Reply #2746 on: 11:42:50, 17-08-2008 » |
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Lunch at mothers today!!!! Sunday roast!!! You cant beat that!! Cant wait!!
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trained-pianist
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« Reply #2747 on: 12:45:09, 17-08-2008 » |
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Is it mother's day today?
I like roast too. It is easy to do.
I like roast leg of a lamb. Some times they are cheap in spring time. One can put garlic in it and put mustard all over. Then it goes into the oven and stays there for as long as the butcher told me.
Every time I make this lamb people that eat lamb like it.
I make roasted vegetables with that and salad.
The most important it is easy and no preparation is involved (beside putting garlic into the meat).
Do people like bread here?
Today we bought rye bread that was still warm. We have many Polish people here and the bread is Polish. It is not exactly my taste, but it is ok. I don't think people here would like that bread. My Greek friend likes multigrain bread or French type of bread. I like it too.
People have different taste for bread. My taste varies. Some times I am in the mood for one and some times for another.
It is not good to be moody.
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harmonyharmony
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« Reply #2748 on: 13:16:37, 17-08-2008 » |
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I've never mastered baking bread rolls.
That's going on the list.
Simple egg mayonnaise today. Still haven't got around to making my own mayonnaise yet...
On the list.
Also bubbling (well not yet, but it will be) away is a pot of stock for tonight's risotto.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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trained-pianist
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« Reply #2749 on: 13:26:34, 17-08-2008 » |
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I am good with making yeast dough.
I don't have time to make small parcells and feel it with something like rice and eggs or mushrooms or something.
Yeast dough is easy to make. They have good yeast.
I can make pizza from scratch. My dough is not crisp. I make it more bread lilke, but I like it this way.
My friend has Crons desease and she makes her own mayonnaise and catch up.
I have friends who are good cooks. I am very average. I don't think I am good and I am busy. I am getting better and friends teach me.
Healthy options are easy to make. For example fish fillet steamed or something. You call this with a different word.
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« Last Edit: 13:56:09, 17-08-2008 by trained-pianist »
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Ron Dough
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« Reply #2750 on: 13:30:27, 17-08-2008 » |
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Irish bread is wonderful, t-p, and the dairy produce and bacon are all excellent too (or at least they were the last time I worked in Dublin).
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harmonyharmony
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« Reply #2751 on: 13:32:02, 17-08-2008 » |
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It was the EIGHT EGGS at breakfast that made me gawp. Eight! If he eats that every day that's fifty six eggs a week!  Cripes. The amount of eggs doesn't really bother me. If I could afford it (in either time or money), that would be quite nice. I'm not sure I'd have the fried eggs though. Let's say two poached eggs on toast, two soft boiled eggs (with soldiers - untoasted), and then either scrambled eggs or an omelette with the rest (or maybe once every now and then some hollandaise sauce to go on the poached eggs as part of eggs benedict NOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNONMNOMNOMNONMONONMONONONONONMOM It sounds like quite a boring diet and potentially quite bland (after breakfast anyway). I am good with making yeast dough.
I don't have time to make small parcells and feel it with something like rice and eggs or mushrooms or something.
Yeast dough is easy to make. They have good yeast.
Dough is something I'm quite happy making (sorry Ron, not you), but I've never mastered cooking times for anything smaller than a loaf. I should really try a bit harder because I like little bread rolls for lunch. |
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« Last Edit: 15:11:51, 17-08-2008 by harmonyharmony »
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Ron Dough
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« Reply #2752 on: 13:35:18, 17-08-2008 » |
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Dough is something I'm quite happy making (sorry Ron, not you)
Doughn't think an apology's required there, hh.  |
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Antheil
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« Reply #2753 on: 13:50:11, 17-08-2008 » |
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Why has hh's post spread so wide and is going off my screen?  Interesting article in Observer from writer who tried to eat Mark Phelps diet, and failed. Sounds pretty horrible to me and what will be the effects on him in later life? I make my own pizzas, dough so thin it is almost transparent. Cannot stand thick doughy pizzas. Had roast chicken yesterday, stuffed with lemon and garlic, wrapped in bacon, roast pots and parsnips, greens and leeks. NOM. Remains tonight with mound of buttery mash. NOM Reprise! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #2754 on: 13:52:45, 17-08-2008 » |
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Why has hh's post spread so wide and is going off my screen? Sorry. Overenthusiast NOMming. I'll try to restrain it. I make my own pizzas, dough so thin it is almost transparent. Cannot stand thick doughy pizzas.
I like it both ways (ahem) but I tend to make it a little on the thinner side. |
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trained-pianist
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« Reply #2755 on: 14:00:03, 17-08-2008 » |
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I hope to have less mistakes now, after I had my lunch/dinner.
I know how to make Irish bread. I used to make it often, but I got tired of it. Mr tp likes soda bread still now, but I am off it.
There are so many different types of flour here. I add healthy flour (brown with the bran or watever) everywhere.
I love dough and make things from dough, but 1. I don't have time 2. It is not good now.
Irish bread is really easy to make. I used to make it every day. Soda breads are relatively easy.
I wish I was a better cook.
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brassbandmaestro
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« Reply #2756 on: 16:37:08, 17-08-2008 » |
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We make our own bread. It tastes a lot better than the one in the bakery or bakery in the superstores. My wife has made quite a wide variety of different breads. You be amazed.
t-p, no its not mother's. Just the usual Wheeler Sunday Roast that we have. A friend of mine remarked that he will have to ome again to Cafe Wheeler for a meal one day soon!! My wife is an excellant, so I am not surpised she has been appointed Head Chef where she works!!
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trained-pianist
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« Reply #2757 on: 17:18:04, 17-08-2008 » |
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You are so lucky to have a wife like that, brassbandmaestro.
I usually cook once in several days. I am glad my husband doesn't mind. He usually makes salad and I make the main dish.
I don't spend much time on cooking and we eat (or try to eat) in the middle of the day. I have students in the evening and the violinst was coming for rehearsal twice a week in the morning (10 to 12).
I have to clean the house and do some other things, I want to practice. There is little time for anything else.
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harmonyharmony
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« Reply #2758 on: 17:27:11, 17-08-2008 » |
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One advantage (to my mind) of composition, is that every now and then I will come to a point where I need to walk around a bit in order to think over the stage to which I've got. I sometimes use that time to make a cup of tea, or check r3ok, but if I'm in the middle of cooking, it's a good opportunity to check on how things are getting on. If it's a long cooking process I tend to favour recipes that allow me to lose track of time a little otherwise I have to set an alarm and that's really annoying when you're in the middle of a productive stretch.
Tonight's risotto is lentil and sausage.
I'm currently cooking the lentils in the lamb stock that I made today (they will bubble away for about an hour I think).
Then I will fry the onion in oil and a little butter until it is translucent, put in some risotto rice and some garlic, stir until coated with the oil/butter and then add the stock a ladle at a time (i.e. normal risotto method). Then I'll sauté some mushrooms and put them to one side. In that same pan I'm going to cook some courgettes. After the rice has been cooking for 20 minutes or so, it should be nice and creamy and I'll stir in the mushrooms, some sliced sausage (pre-cooked) and possibly something else (if inspiration strikes). Then I'll add some parmesan.
I realise that most people here are quite happy with cooking risotto so I don't really know why I typed all that out.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Don Basilio
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« Reply #2759 on: 17:29:04, 17-08-2008 » |
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My other half is the youngest of five. Since their father's death, his siblings, their partners, himself and myself have had an annual meal together, and this year it fell to him to provide it. He planned it meticulously, and it is not for me to describe other's culinary feats. My contribution was to provide the hot dish (it would have been a picnic if the weather had been fine) a mussel risotto:  I usually make this for two in our lonely bachelor lodgings, but this was for ten. I was pleased that after their intitial suspicions of funny foreign food were overcome (with the help of lots of far from funny foreign wine) and even the sister who said "I don't like mussels" tried one. I suddenly realised that following our civil partnership I was their in-law. At least they like my cooking. (PS just seen hh's post. I start the thing, then turn off the heat to let the rice absorb the stock, so I am not hovering around for twenty solid minutes.) |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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