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cooking ideas/recipes etc

#21 User is online   Macros 

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Posted 17 January 2016 - 12:05 PM

reading is over rated in Finland.

when people say cream cheese, do they mean like a philadephia type thing or what?
and blue cheese, is that like the mouldy stuff, stilton and that?
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#22 User is offline   Morgoth 

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Posted 17 January 2016 - 12:08 PM

View PostMacros, on 17 January 2016 - 12:05 PM, said:

reading is over rated in Finland.

when people say cream cheese, do they mean like a philadephia type thing or what?
and blue cheese, is that like the mouldy stuff, stilton and that?


yes and yes. Though there's a lot of variety to blue cheese.
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#23 User is online   Macros 

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Posted 17 January 2016 - 12:24 PM

ok, good to know, I've been told I'm cooking for fam tonight, so im going to try this stuffed chickedn breast wrapped in bacon, irish mash and roasted veg.
for a sauce, i'm a dab hand at parsley sauce, but theres not much flavour to it, more just an accompanyment to ensure a meal isn't too dry.
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#24 User is offline   Mezla PigDog 

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Posted 17 January 2016 - 12:36 PM

Blue cheese - silton, gorgonzola, Danish blue, something like that. Strong and mouldy, it will be nice with sage. Probably won't go so well with parsley sauce.

Creamy cheese - fresh mozzarella will have the best consistency after it is cooked but ricotta or Philly is fine. Just the more runny it is the harder it is to get it to stay put when it is cooking, you can add breadcrumbs to bulk it out in that case. More likely to go with parsley sauce if you put a bit of parsley, basil and lemon zest in the stuffing.
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#25 User is online   Macros 

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Posted 17 January 2016 - 01:47 PM

Ok, will try cream cheese with the parsley, basil and lemon zest (zest if the skin right??)
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#26 User is offline   Mezla PigDog 

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Posted 17 January 2016 - 03:04 PM

Yes just the bright yellow bit. Not the white bit underneath.

Hope it comes out tasting good now!
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#27 User is online   Macros 

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Posted 17 January 2016 - 04:00 PM

Pressure is all on you liz!
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#28 User is offline   Mezla PigDog 

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Posted 18 January 2016 - 09:38 PM

So Macros and I text each other sometimes. I just heard that him and his family have all been admitted to hospital with suspected Listeriosis. There's not enough space in the poop thread to even begin to describe what's been going on. Sounds like hell. Pray for them everyone, please.
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#29 User is online   Macros 

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Posted 18 January 2016 - 10:00 PM

Oh god!
Its horrible!


Lol, I was actually just coming to this thread to discuss the meal.
Potatoes and veg were spot on, I think coupling the blue cheese stuffing with a cream cheesy sauce made it a but of a cheese overload.
Still very tasty and well received by the family.

However next time I think I will change the stuffing, and keep the cheese sauce.

Im going to make crunchteaser icecream this week as well, will post the recipe when I remember it.
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#30 User is offline   Maark Abbott 

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Posted 19 January 2016 - 07:37 AM

I made a properly nice chili the other day. Mostly from how the beef was cooked - came out falling into bits.

So I pretty much seared the beef, then transferred it to a pot of water on simmer which had in it turmeric, paprika, garlic powder, black salt and ground coriander. Never has yellow beef seemed so beauteous.
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#31 User is offline   Arthur Dayne 

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Posted 19 January 2016 - 06:13 PM

View PostMezla PigDog, on 18 January 2016 - 09:38 PM, said:

So Macros and I text each other sometimes. I just heard that him and his family have all been admitted to hospital with suspected Listeriosis. There's not enough space in the poop thread to even begin to describe what's been going on. Sounds like hell. Pray for them everyone, please.


There is ALWAYS enough room in the poop thread. ALWAYS...
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#32 User is offline   Obdigore 

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Posted 19 January 2016 - 06:18 PM

So wait. Macros poisoned his whole family?

I mean, I can only assume his giant hands can carry a nearly infinite amount of bacterium around, but I'm surprised that he managed to get his entire family.

Kudos!
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#33 User is offline   Maark Abbott 

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Posted 20 January 2016 - 04:58 AM

I'm guessing this is going to be like the Family Guy ipecac scene, but from the butt?
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#34 User is online   Macros 

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Posted 21 January 2016 - 07:07 PM

ok

cooking for 8/9 in just over 2 weeks time.

doing a 3 course meal.

For a starter I was thinking of doing baked parmesan wedges, with some kind of dip, or spicy baked sweet potato wedges with some kind of dip (cajun mayo?)

For a main would either be something simple (everything fucked on the table, serve yourself), like a Ham, then potatoes au gratin, mash, roasted veg and the creamy cheese sauce I made for the chicken the other night
or something that would be plated up and served to each individual, this would be a something that involves a chicken breast for each plate, culchulan mash, tobaco onions, roasted veg, and suitable sauce depending on how I'm doing the chicken.

desert - extravagent (for me) - baked alaska
or simple, pavalova and homemade crunchie ice cream.


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#35 User is offline   BfuckinK 

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Posted 21 January 2016 - 07:45 PM

I went simple yesterday. Pork backbone cov red with Tony's and Mrs Dash. The trick is to take the fork and poke poke poke the meat pushing some of the seasonings inside. With Mac and cheese.

I got complimented by ex wife, both kids, and old man. I'm the pork whisperer.
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#36 User is offline   Morgoth 

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Posted 21 January 2016 - 08:22 PM

Matt, I don't now your budget, but here's two quick and delicious appetizers that also look good.

Tenderloin, I love using moose for this, or reindeer, but I am sure deer or ox work as well. You dont need much, I used 50 gr pr person last time. Heat a frying pan (high heat, i place it on a 7 on my 1-9 scale), add some butter and fry the tenderloin for no more than a minute on each side. A good tenderloin should basically be served like you'd serve tuna. It's so tender you can basically slice it with a fork. Cut it so that you have a couple of slices for each person. Now, chop some nuts, ideally walnuts, though pretty much anything can work I suspect. Mix it with honey in a bowl so that the pieces are fully coated. Finally, get a light, not too creamy blue cheese and cut it into wedges.

Place the meat at the center of the plate, the cheese a little to the side and place a tablespoon of the honey mixture on the side of the cheese facing the meat. It all looks neat and the flavours go surprisingly well together. If you want to be fancy you can make a thick lingonberry sauce and make an s- shape that starts to one side of the meat curves around bellow up between the meat and the cheese and over the cheese.

My second suggestion is salmon. I dunno how easy it is to get good salmon of sushi quality there. Basically, the salmon needs to be of a quality where you can eat it raw. Make a marinade of 50 / 50 teryaki and soya sauce. Add a lot of fresh, chopped coriander. Cut the fish in cube sized pieces, no bigger than what can easily be eaten in a single bite. Add them all to the marinade and leave them for half an hour to an hour. Get avocados. Cut them in two, and remove the stone so that you now have two pieces of avocado with a bowl shape in the middle of each. Have one for each plate. Fill the avocado "bowl" with sour cream (good sour cream, I buy it from a farmers market, the store stuff isn't rich enough in flavour I think), add freshly ground pepper. Place several pieces of salmon next to the avocado on a plate and serve. Can easily be eaten with a dessert fork.
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#37 User is offline   Egwene 

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Posted 21 January 2016 - 08:42 PM

Ah, yes, moose... it's the sort of detail which makes me aware that we are strewn across the globe. Don't think I have ever seen moose for sale in this country! :)
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#38 User is offline   BfuckinK 

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Posted 21 January 2016 - 09:25 PM

They eat em up north where moose live in wild. My neighbors from Montana ate em and say they miss it.

Now they are stuck eating possums that trespass in the yards at night.
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#39 User is online   Macros 

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Posted 21 January 2016 - 10:02 PM

Cant see me getting moose on short order:D
Really like the sound of both of those Morgy, but bear in mind whilst I'll eat most thinks, provided they don't nearly kill me (shellfish ruled out) most of my guests are of the mummy's spoiled irish children variety and as such, would pass out at the thought of eating fish raw, or a steak not burnt to a crisp.
Next time my aunts and uncles are down I'll be trying the salmon one for sure. Question, when buying the fish, how does one know what 'sushi grade' is? I don't buy a lot of fish, I mean I like fish and eat it, but its not something we eat a lot of, especially not sushi type stuff, the closest I would get to raw fish usually is me dumping salmon steaks I. The oven or smoked salmon on wheaten bread!
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#40 User is offline   Morgoth 

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Posted 22 January 2016 - 07:41 AM

View PostMacros, on 21 January 2016 - 10:02 PM, said:

Cant see me getting moose on short order:D
Really like the sound of both of those Morgy, but bear in mind whilst I'll eat most thinks, provided they don't nearly kill me (shellfish ruled out) most of my guests are of the mummy's spoiled irish children variety and as such, would pass out at the thought of eating fish raw, or a steak not burnt to a crisp.
Next time my aunts and uncles are down I'll be trying the salmon one for sure. Question, when buying the fish, how does one know what 'sushi grade' is? I don't buy a lot of fish, I mean I like fish and eat it, but its not something we eat a lot of, especially not sushi type stuff, the closest I would get to raw fish usually is me dumping salmon steaks I. The oven or smoked salmon on wheaten bread!


Well, when I say sushi quality it has more to do with taste. In the end, if the salmon has been frozen it is generally perfectly safe to eat. I typically go for brands I know, from countries that have proper safety regulations, Norway, Canada and Alaska are all good. In Ireland I assume you'd have easiest access to Norwegian salmon, which is perfectly safe. Salma-salmon is excellent, for instance, and as it is farmed salmon is a lot cheaper than wild salmon.
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