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[Darkman M]

Those are some tasty looking chops there!

 

[Jill Sandwich]

Hehe, I thought you might have saved it! I was going to post it soon!

I'm in the process of making Ris A La Mande (Danish rice pudding with almonds and hot cherry sauce) for tomorrow's dinner. Just waiting for it to cool so I can fold the whipped cream and nuts in.

 

[Kadey]

Christmas eve dinner with the rents a few others. This is tame compared to what will be tomorrow.

 

[BronzeWolf]

There was a conundrum at my folks' and everybody is angry =(

Basically people went on their own ways and bought waaaay more bayleaf, spring onions, sour bread and potatoes that we needed!

Then my dad said he didn't care that he was ging to prepare them "In some dish", like he ever cooks :lol

I hate when things like this happen on Xmas, but doesn't matter, I am done with my prep for tonight's dinner

 

[Cosmic Bus]

My sister and I are collaborating on something a bit different than the usual cake for my mom's Christmas birthday: we're making The Brioche Tart That Made Julia Child Cry™

She's doing the brioche and I've just finished up the fruit compote and white sauce. I'll try to get some pics of the finished dessert tomorrow...

 

[PartlyCloudlike]

My sister and I are collaborating on something a bit different than the usual cake for my mom's Christmas birthday: we're making The Brioche Tart That Made Julia Child Cry™

She's doing the brioche and I've just finished up the fruit compote and white sauce. I'll try to get some pics of the finished dessert tomorrow...

I can't wait. I'm a huge Julia fan. I learned most of my cooking techniques from Mastering the Art of French Cooking (great book btw).

 

[OnkelC]

Great Stuff so far! We made a Fondue for christmas eve and have a turkey for today (should go in the oven right now):

keep sharing your christmas dishes, always interesting to see the foods from around the globe.

 

[Zyzyxxz]

That looks great Onkel.

Last time I had Fondue Bourguignonne was when I was in the French/Swiss border years ago. Brings back good memories.

 

[Cosmic Bus]

I can't wait. I'm a huge Julia fan. I learned most of my cooking techniques from Mastering the Art of French Cooking (great book btw).

I wish I had a better picture, but you get the idea. The brioche and sauce (a blend of homemade vanilla caramel, white wine and whipped cream) were quite rich, and the warm fruit (pears, peaches, golden raisins and figs) cut into that nicely. It was topped off with slivered almonds and some powdered sugar. Everyone really liked it.

 

[Vox-Pop]

Cosmic Bus is that moose/bear set a salt and pepper saker?

 

[OnkelC]

Cosmic Bus, that looks really nice, bet the rest of the dinner was equally awesome.
Kadey, how did "the main event" turn out?

Everybody else, share your christmas dishes please!

 

[Cosmic Bus]

Cosmic Bus is that moose/bear set a salt and pepper saker?

It is indeed. They're backwards, though: the moose is made to hold pepper and the bear salt. You'd think the black pepper would go with the black bear...

Onkel: the dinner, as it were, always consists of finger foods. My sister and her family come from a big brunch with the inlaws, so rather than having everyone gorge on another full meal, the small hors d'oeuvres, sliced fruits, cheeses and whatnot are good for "grazing" throughout the afternoon.

 

[CrystalGemini]

Boyfriend and I went to a local burger place last week:

My food

His food

 

[Cosmic Bus]

Were you eating in the kitchen?

 

[CrystalGemini]

No it was an old diner-ish place in the Bay Area (California). It had an open kitchen where you can watch them grill and make the beverages.

 

[woeds]

Nothing fancy this year
entrée was a beef carpaccio with cheese, lettuce and pine nuts.

Main course was a pork roast wrapped in bacon with spinach and tagliatelle.

Dessert was a chocolate mouse I forgot to take a pic of

 

[CrystalGemini]

Lobster Bisque from Christmas leftovers:

 

[PartlyCloudlike]

droool[IMG]

I wish I had a better picture, but you get the idea. The brioche and sauce (a blend of homemade vanilla caramel, white wine and whipped cream) were quite rich, and the warm fruit (pears, peaches, golden raisins and figs) cut into that nicely. It was topped off with slivered almonds and some powdered sugar. Everyone really liked it. :)[/QUOTE]

That brioche looks fantastic. I've never had brioche before, never even made a dessert before. I think i'll start off on something simpler, like Nestle tollhouse cookies. :lol If looks are anything to go by, I can understand why Julia cried. The ingredients you listed for the sauce make my mouth water. I also dig the fruits, adds another dimension to the sweetness. cheers

 

[Zyzyxxz]

Man I went to a local sushi place called Midori Sushi, pretty damn good.

 

[SRG01]

Question about European fondue: does it bubble/get really hot like Chinese fondue/hot pot? I ask because I would think cheese would burn before it melts into bubbling oil...?

 

[Sumidor]

Boyfriend and I went to a local burger place last week:

Maybe it's the angle.. Or i'm drunk.. But his burger looks like there's no meat other than the bacon.

 

[Easy_G]

No it was an old diner-ish place in the Bay Area (California). It had an open kitchen where you can watch them grill and make the beverages.

What's the name of the place? Looks kinda like Jeffrey's, which I drive by everyday yet have not eaten at.

 

[CrystalGemini]

What's the name of the place? Looks kinda like Jeffrey's, which I drive by everyday yet have not eaten at.

Val's Burger in Hayward. ;-)

Maybe it's the angle.. Or i'm drunk.. But his burger looks like there's no meat other than the bacon.

It has meat. It's the 1/3 lb. burger.

 

[got2bekidding]

That Lobster Bisque looks so yum. I'm a soup guy in general, but I'm a sucker for bisque. I had some wonderful corn and crab bisque while I was in New Orleans for Christmas. Sorry but no pictures as I never remember to take my camera out to dinner with me. Also had some great turtle soup at the Palace Cafe, so good!

 

[OnkelC]

CrystalGemini, nice Bisque and Burgers! The friends' one indeed looks like a BLT sandwich, though.

woeds, looks absolutely delicious!

SRG01, the swiss cheese fondue is prepared as pictured from cheese and wine, you dip bread into the fondue, the fondue itself is around 100 degrees celsius. If everything is done right, the swiss fondue should bubble lightly while served/eaten.

Thanks to all of you for sharing!


Christmas came and went to our place without any interesting new dishes, we made a Turkey as well as some Frankfurter Grüne Soße over the last days (both recipes on the first page of this thread), but when shopping yesterday, I found some funny chips/crisps:

"Hakan" is one character of German comedian Kaya Yanar who made ethno comedy accessible to the broader audience:
http://www.time.com/time/pacific/magazine/20010702/show.html

 

[besada]

Are those kebab flavored chips?

 

[OnkelC]

Are those kebab flavored chips?

at least they promise it, will try out tonight
"Döner mit Alles" is a well-known saying/stereotype, describing a Döner Kebab with salad, onions, special sauce and added pepper. It can be best compared to the ordering process of a cheesesteak as described here:

http://www.bestcheesesteaks.com/ordering.htm

The grammar is slightly wrong (correct would be "Mit Allem") and is associated with the "kanak-sprak", the lingo of mixed german and turkish often used by the people running the Döner stalls. By the comedian it has become so rooted in the german language, a lot of people now use it on purpose.

 

[Peru]

Similar to the kebab-norsk (kebab Norwegian) phenomenon, I'm sure.

 

[Durandal]

Ze German Christmas LAN-fest Porno-Ghoolash

You need:

2-3 KG Pot-Roast BEEF
~100g fat (white) bacon
~5-6 red Peppers
~4-5 Onions
~5-6 Cloves of Garlic
~1-2 tbsp. lard (Griebenschmalz)
~1/2 dry red Wine
1x Beef stock (Lacroix Rinder Fond)
~2 tbsp Tomato paste
~3-4 tbsp red pepper powder (non hot)
~1 tsp marjoram
~2 tsp caraway seeds (whole)
~3-4 bay leaves
~4 tbsp flour
Chilli Powder to taste
Salt & Pepper to taste

Feeds approx. 6-8 nerds

Optional:
Bread loaves

1. Cut up roast to chunks, peppers into small stripes, dice bacon, onions & garlic

2. Fry meat chunks in small portions in olive oil shortly to seal meat.

3. Take a big pot, melt bacon in a little olive oil on medium heat
4. Add lard, fry onions on medium heat until soft
5. Add garlic, fry 2-3 minutes
6. Add peppers, increase heat, fry until peppers are short of burning

7. Add Caraway Seeds, Pepper powder, chilli, fry for 3-5 minutes
8. Add Tomato paste, fry for 2 minutes

9. Add flour, fry for 2-3 minutes, it can scorch lightly, not to much (adds delicious roast aroma)
10. Add wine and beef stock

11. Add Bay leaves and marjoram
12. Add meat incl teh meat juice
13. Fill up with Water until well covered

14. Add Salt and Pepper to taste
15. Boil for approx 2 hours on medium heat, stir every 10 minutes
17. Check if salt and pepper is to taste and add a pinch of sugar

Optional: Take small Bread loaves, cut off the top. Gouge out the bread, bake for a minute and serve Ghoolash in Bread loaf bowls. Greedy bastards ate them all up before i could snatch a pic.

Enjoy!

 

[abstract alien]

I forgot this thread existed...ill have to post in here some time, cooking is a passion of mine.

 

[OnkelC]

Durandal, perfet post and a WORTHY CONTRIBUTION!

More of it, please.

abstract alien, looking forward to seeing your dishes.

 

[BronzeWolf]

So what is the best cookware I can get for $500.00?

I've heard that there are pans and pots that after a while will become non-stick FOREVER

What material is this or where should I look for them?

I am in the process of budgeting a new kitchen cookware, and right now I am kind of at a loss with pans and pot

 

[Cosmic Bus]

I've heard that there are pans and pots that after a while will become non-stick FOREVER

What material is this or where should I look for them?

I am in the process of budgeting a new kitchen cookware, and right now I am kind of at a loss with pans and pot

Cast iron can become non-stick, or very close to it, with the proper care and maintenance. It isn't the sort of thing that'll be perfect right off the store shelf and will get better with age (inheriting a cast iron pan from an older family member is fantastic). They're not ideal for all situations, though, and it's really best to have a variety of pots and pans in stainless steel, glass, enamaled, non-stick, and even copper if you've got the money to invest. There are many different pros and cons to them all, each with different optimal uses. I make do with a mid-grade steel pan (all metal so it can go into the oven), a smaller non-stick skillet, small and large saucepans, an enamaled cast iron grill pan and a few steel all-purpose mixing bowls. I'd happily spend the money on more and better pieces, but my kitchen is obscenely small.

For a good no-nonsense guide, try looking through the various seasons' equipment lists from America's Test Kitchen.

 

[scissorfight]

i tackled prime rib for the first time on xmas day (14 lb), and made some au jus and horseradish sauce

really easy, and it turned out absolutely amazing...i think this will be my new holiday tradition.

 

[slidewinder]

Great-looking goulash; think that might be my next "project." I guess I could do it in a slow cooker after doing the browning of the meat, onions, etc. in a frying pan?

 

[OnkelC]

Great-looking goulash; think that might be my next "project." I guess I could do it in a slow cooker after doing the browning of the meat, onions, etc. in a frying pan?

slidewinder, should work out fine in a slow cooker, go for it!

So what is the best cookware I can get for $500.00?

I've heard that there are pans and pots that after a while will become non-stick FOREVER

What material is this or where should I look for them?

I am in the process of budgeting a new kitchen cookware, and right now I am kind of at a loss with pans and pot

rule of thumb: buy less, but better stuff instead of whole sets. Basics would be a big pot for pasta, a medium pot for vegetables, a small pot for sauces, all of this in stainless steel. Add a glass casserole for the oven stuff, a decent non-stick skillet with a thick sandwich bottom and maybe a cast iron skillet for searing meats. TBH, the latest generation of non-stick pans can be heated to a point that even steaks sear fine in them, so no direct need for a cast-iron one for a starters set.

 

[cryptic]

Does anyone know the recipe for a porkchop that tastes like it was marinated in soy sauce, has a dark brown look to it, with no crumbs.

I use to have it my friends house all the time, they were Cambodian and Vietnamese, so it will probably be something from those groups.

Thanks for any help.

 

[Durandal]

Great-looking goulash; think that might be my next "project." I guess I could do it in a slow cooker after doing the browning of the meat, onions, etc. in a frying pan?

You should prepare everything in a pot though unless you scale down the amount of raw materials. All the ingredients wont fit in a pan until sized down by the frying process. Happy cooking!

Does anyone know the recipe for a porkchop that tastes like it was marinated in soy sauce, has a dark brown look to it, with no crumbs.

I use to have it my friends house all the time, they were Cambodian and Vietnamese, so it will probably be something from those groups.

Thanks for any help.

Possibly marinated in Hoi-Sin Sauce. A chinese barbecue sauce:

 

[smoothj]

please tell me where I can get a little pot like that!! I must have one

 

[JzeroT1437]

Mexican Lasagna:

# 3 tablespoons extra-virgin olive oil
# 2 pounds ground chicken breast, available in the packaged meats case
# 2 tablespoons chili powder
# 2 teaspoons ground cumin
# 1/2 red onion, chopped
# 1 (15-ounce) can black beans, drained
# 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
# 1 cup frozen corn kernels
# Salt
# 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
# 2 1/2 cups shredded Cheddar or shredded pepper jack

1) Preheat oven to 425 degrees Fahrenheit. Chop 1/2 red onion.

2)Gather all ingredients aside from Tortilla and those which need to remain cold (cheese, corn)

3) Add 2 tablespoons of Virgin Olive Oil to frying pan; add chicken and onion and fry until brown. Slowly add Cumin and Chili powder for seasoning.

4)Add black beans, corn, and salsa/taco sauce.

5) Use remaining olive oil to line cooking pan; layer lasagna starting with the meat first.

Cut tortillas in half and cover in cheese as top part of layer. Create two layers.

7) Bake for about 15-20 minutes at 425 degrees Fahrenheit.

8) Cut with a knife and enjoy!



Tastes a lot like Chicken Chimichangas. Sooooo delicious.

 

[nakedsushi]

I made kimchi jigae tonight with dduk.

The entire dish was very easy to make and takes less than 30 minutes. Here’s my vegan version:

* Slice up 2-3 cloves of garlic and sautee in oil (I used peanut oil) for a few seconds.
* Dump in however much Korean chili pepper flakes you want. The more the spicier. Let that cook for a few seconds until fragrant, but not burned.
* Pour in 2.5 cups water.
* Put in about a packed cup of chopped kimchi (more or less depending on how much you like it).
* Throw in some roughly chopped silken tofu.
* Put in the dduk (Korean rice cake), or leave it out.
* Let everything come to a boil and then let it simmer for 10 minutes so the tofu and dduk can absorb the flavor.
* Final step: if you included dduk, the stew can be eaten as is. If you left it out, spoon it over some steamed rice.

 

[Zyzyxxz]

please tell me where I can get a little pot like that!! I must have one

Most asian supermarkets may carry the new "nice" looking porcelain/glassware ones but check around your local chinatown if you have one and there they should sell old school style claypots.

Print out a pic from the internet if you have to, that would be the best way to get help.

 

[OnkelC]

nakedsushi and JzeroT1437, nice!

Question about new years eve foods: I'll make a lemon stuffed chicken again, what will your dishes be? Party foods are welcome, too!

Edit:

just realized that this has hit 4,000 posts, thanks to every poster in here so far:

Who Posted?
Total Posts: 4,001
User Name	Posts
OnkelC	983
Zyzyxxz	350
nakedsushi	216
tnw	200
heavy liquid	155
smirkrevenge	97
jarosh	80
ChryZ	72
beelzebozo	62
slidewinder	46
The Take Out Bandit	45
Flo	45
Cornballer	36
Jacobi	32
woeds	32
capslock	31
Hooker	30
johnsenclan	29
Flo_Evans	29
jet1911	25
Grecco	24
Flynn	23
obijkenobi	23
SRG01	22
jak stat	22
Cosmic Bus	21
CTLance	21
DonCuco	21
kassatsu	19
Keen	19
tri_willy	19
Rei_Toei	19
funk0ar	18
bovo	17
deadbeef	17
electricpirate	17
Tuvoc	17
g35twinturbo	16
Funky Papa	16
Yes Boss!	16
Blablurn	16
CrystalGemini	15
Thriller	15
PartlyCloudlike	15
Indigo	13
waxer	13
trancekr	12
Ether_Snake	11
painey	11
scottnak	11
JEKKI	11
Chrono	11
Jill Sandwich	11
hectorse	11
dedhead54	10
Ryder	10
Zaraki_Kenpachi	10
cloudwalking	10
Bildi	10
Tf53	10
Xisiqomelir	9
bdizzle	9
coldvein	9
Xabora	9
Midas	9
Wolffen	9
Captain N	9
bud	8
The Wispy Scoundrel	8
DarkJediKnight	8
sp0rsk	7
ItsInMyVeins	7
Schrade	7
Adumaha	7
Sumidor	7
Kadey	7
aznpxdd	7
ThatCrazyGuy	7
jtardiou	7
Jirotrom	7
Kuran	7
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Twilight Princess	6
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Javaman	4
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Relix	4
JRPereira	4
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The Internet	3
Dascu	3
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[jarosh]

i'm in the top 10 :O

 

[Applesauce]

Question about new years eve foods: I'll make a lemon stuffed chicken again, what will your dishes be? Party foods are welcome, too!

We usually have only party foods to choose from, so I'll be making a black bean and avocado salsa / dip. I make it the night before so the flavors have time to gel, so that's my #1 task tonight. I'll post a few photos and the recipe tomorrow morning!

 

[nakedsushi]

nakedsushi and JzeroT1437, nice!

Question about new years eve foods: I'll make a lemon stuffed chicken again, what will your dishes be? Party foods are welcome, too!

We're having some traditional new years and new years eve foods hopefully.

NYE, I'm making long noodles in soup because it's good luck. Makes the next year more prosperous, I hope!

The on NY night, we're making rice ovals (nien gao), which is also good luck.

 

[VelvetMouth]

We're going to attempt making prime rib for New Years. I'll be making mashed potatoes as a sidedish and a salad.

Today I bought ingredients to make an Italian bean soup, goat cheese salad(either fried or wrapped in philo dough) for later in the week.

I'll post pictures of my Chicken Bouillabaisse and Garlic Rouille I'm making tonight. My husband is baking bread out of the book Beelzebozo recommended. Hopefully it will come out as nice as his.

 

[BladeWorker]

I hosted a holiday party recently and successfully managed an 18lb turkey + stuffing, with potatoes and beans and all the fixings.

Oh, and made (most of) the appetizers and 11 desserts, including pecan, lemon, and banana cream pies.

But that, I suspect, will just be the beginning. With my new stand mixer, I shall be venturing into breads in short order. Any recommendations?

 

[VelvetMouth]

Here's my chicken bouillabaisse and home made french bread done by Mr Mouth. The bouillabaisse sauce was perfect, the chicken was good but I much prefer traditional seafood bouillabaisse. This recipe called for just chicken and potatoes. I added some carrots for a little something extra. It was tasty especially with the bread dipped in it but I won't go to that much trouble for just chicken and potatoes again. My garlic rouille was good but far too runny so we didn't use it. I think it's because I didn't have time to get my egg yoke up to room temperature.

 

[VelvetMouth]

So what is the best cookware I can get for $500.00?

I've heard that there are pans and pots that after a while will become non-stick FOREVER

What material is this or where should I look for them?

I am in the process of budgeting a new kitchen cookware, and right now I am kind of at a loss with pans and pot

I missed this but if I had $500 to spend, I would buy a nice All Clad pan to sear in if you like things like steaks and deglazing. I would also buy a nice large Le Creuset dutch oven. Both can go straight from the stovetop into the oven. Pricey items but they are two of the things I splurged on. The dutch oven has paid for itself threefold with the tasty food I've made in it. Quality cookware that will last you forever.