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**** Dare to Share? **** The cooking thread....
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laughing_bear
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Location: atlantic coast - northwest ireland

PostPosted: Fri Feb 23, 2007 5:00 pm    Post subject: **** Dare to Share? **** The cooking thread.... Reply with quote

Hi,

I thought it might be an idea to start a thread with one purpose only, talk about food and drink, and share your great grandmothers secret "pasta dishes". Wink

It all started here.... http://www.korgforums.com/forum/phpBB2/viewtopic.php?t=22422&postdays=0&postorder=asc&start=0

I would suggest we keep it in this thread here and have it develop into the biggest ever, the one and only, Ladies and Gentlemen, ....THE INTERNATIONAL IRISH ACTS RECIPE EXCHANGE THREAD....

Laughing
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laughing_bear
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PostPosted: Fri Feb 23, 2007 5:44 pm    Post subject: Reply with quote

Quote:
HEAT LARD IN DUTCH OVEN....SERVE UP WITH TOKAJI AND ENJOY.


What means "heat Lard in dutch oven"?

I love that part..."serve with Tokaji...." Wink

I think if you type with out caps lock and rather make paragraphs where you see fit... it is easier on the eye.... Wink
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Daz
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PostPosted: Fri Feb 23, 2007 6:06 pm    Post subject: Reply with quote

I am not much of a chef but here goes ...

When I need to start a weekend with a kick I like to make the following unnamed but highly effective wake-up concoction.

1) Shall fry (in olive oil) a mixture of whatever veg you have to hand ... for example courgettes, spinach, peppers, spring onions

2) beat 4 or 5 eggs and add a little milk to them

3) add the beaten eggs, a little curry power and paprika, and the veg into a non-stick pan and heat/stir 'til cooked.

Serve with toast & ginger marmalade and a stout pot of tea.

Smile

Daz.
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laughing_bear
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PostPosted: Fri Feb 23, 2007 6:24 pm    Post subject: Reply with quote

My Lady is on the plane.... so I have time for another one Very Happy

---Steak Trouble---- 8 persons

1Kg Filetsteak
500g Red onions
1Kg green beans
1Kg brown cap mushrooms
1Kg new tatos
150ml olive oil
Whiskey
2x glasses green pepper in brain (whats that 170g?)
4x solid crunch chillies from the mill
500g smokey bacon
250 ml cream
Dijon mustard
Sweet chillie sauce
- - - - Desert - - - - Laughing
Remy Martin, java/jamaica blend espresso and skunk... evntually Laughing

1.
100ml olive oil, 1 large spoon sweet chilli sauce, 1 tea spoon dijon mustard, black pepper/salt, parsley, thyme, rosmarin.... crunch and mix with pestile & mortar, wash tatos and cut into quarters, brush with prepared olive oil, crunch very little chillies over it, arrange with red onion rings on baking tray into medium section fan assisted oven 190c for around 35 minutes.... check after 25 minutes until tatos are done. (How the Hell would I know what tatos you bought?! Laughing )

2. steam green beans for 20 minutes, wrap in smokey bacon, re heat in butter and add 2-4 cl whiskey....burn.... finish with cream

3.
Cut steak into small slizes, like stir fry, spice with black pepper and dijon mustard, heat butter short of smoking point in a large deep pan.... add a little sunfloweroil.... whack steak and mushrooms in and stir until browned.

Take of heat, add 8-10cl Tallamore Dew (same as for beans Wink )and burn it Very Happy reduce....

Put back on low heat and add drained and washed green pepper for 5 minutes (closed lid), finish with cream....

Dish up tatos and beans, crunch a bit seasalt and black pepper over beans.... leave as is and add "steak trouble" serve with ice cold Warsteiner

- - - -
Remy Martin VSOP, espresso and smoke afterwards helps. Wink


Last edited by laughing_bear on Sat Feb 24, 2007 10:07 am; edited 21 times in total
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laughing_bear
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PostPosted: Fri Feb 23, 2007 6:27 pm    Post subject: Reply with quote

Daz wrote:
and a stout pot of tea.

Smile


Hehehehe Very Happy

wakey wakey...eggs and veggie....
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sewa
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PostPosted: Fri Feb 23, 2007 7:29 pm    Post subject: Reply with quote

Excellent idea Exclamation

weekend is comming up and I still have no idea for sunday dinner. I think I'll test Bear's recipe - the one with Kirchwasser Wink
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laughing_bear
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PostPosted: Fri Feb 23, 2007 7:37 pm    Post subject: Reply with quote

sewa wrote:
Excellent idea Exclamation

weekend is comming up and I still have no idea for sunday dinner. I think I'll test Bear's recipe - the one with Kirchwasser Wink


I need a new smiley.... pheeew.... hope it goes well!

Wink

P.S.
If you can't do propper pancakes... not my fault! Laughing
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sewa
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PostPosted: Fri Feb 23, 2007 7:40 pm    Post subject: Reply with quote

laughing_bear wrote:
... leave as is and add "steak trouble" serve with ice cold Warsteiner


I believe that we Mitteleuropäer share certain culinary preferences...


laughing_bear wrote:

Remy Martin VSOP, espresso and smoke afterwards helps. Wink


...while picking what's best from the south-western corner Laughing
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laughing_bear
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PostPosted: Fri Feb 23, 2007 8:04 pm    Post subject: Reply with quote

sewa wrote:
laughing_bear wrote:
... leave as is and add "steak trouble" serve with ice cold Warsteiner


I believe that we Mitteleuropäer share certain culinary preferences...


I share that impression.... Smile
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Lorenzo
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PostPosted: Fri Feb 23, 2007 10:12 pm    Post subject: Reply with quote

I like this thread... soon some italian receipts too. Now, time for bed.
Regards, Lorenzo
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Aahx



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PostPosted: Fri Feb 23, 2007 11:53 pm    Post subject: Reply with quote

How about Breakfast eh?

This is a recipe from an old book (Cooking with a jug of wine, forgot author) that has been out of print for many, many years. Anyway our family has been using this recipe for Sunday morning breakfast for over 30 years.

Ingredients:

1/2 shot of sherry (not cooking sherry mind you) per egg.
1 tablespoon low salt butter per egg
1 slice of toast per egg (your favorite lighter bread types.. could be white or a light oat.. but not a bread with heavy flavor).
Shredded Parmesan cheese
Eggs (As many you need)

Melt butter in sauce pan.. and brown it slightly, then add sherry (might stand back as this will steam up on initial shot). Add eggs, then cook medium heat till whites are .. well white (with yoke still runny) all open face style. Sprinkle liberally the parmesan over the eggs, then place saucepan into preheated broiler to melt cheese. Once cheese melted serve each egg on toast. You can vary the time under broiler a bit to adjust how runny you like your yokes, just watch carefully as it can burn quickly. Fresh ground pepper on top is a nice add as well to taste.

A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..
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Daz
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PostPosted: Fri Feb 23, 2007 11:57 pm    Post subject: Reply with quote

Oh yes, that I have to try ! Thanks A.
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Aahx



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PostPosted: Fri Feb 23, 2007 11:58 pm    Post subject: Reply with quote

Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>
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laughing_bear
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PostPosted: Sat Feb 24, 2007 12:19 am    Post subject: Reply with quote

Aahx wrote:
Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>


Excellent! Laughing

Quote:
A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..


....venison.... venison sausages Very Happy
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Aahx



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PostPosted: Sat Feb 24, 2007 12:32 am    Post subject: Reply with quote

laughing_bear wrote:
Aahx wrote:
Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>


Excellent! Laughing

Quote:
A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..


....venison.... venison sausages Very Happy


Just make sure the venison sausage is not too spicy.. this a lighter flavor meal.. and too strong of a flavor (or smell) of sausage might overpower the sherry/cheese flavor of the dish. Nonthless, great idea Bear.
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