quote:

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Originally posted by digitalprimate:
A .22 would have done nicely.

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It was still dirty from last night's spaghettini primavera. The sun-dried tomatoes...

That's the problem with you Americans - always going for the noisy hand cannon when a smaller weapon makes less noise and much less of a mess.

Not to mention: the lower the calibre, the more difficult the ballistics matching...

Dum Spiro Spero

here

I found this site years ago while living in Holland and being frustrated that I could find no dictionary with the names of 3/4 of the spices I used.

THis site gives the names in various languages, the biology/chemistry of the spice, its history, and much more. Enjoy.

Dum Spiro Spero

manoman dp,
i've been looking for something like that for a long long time.
i usually add spices, then taste, then add more or something else, then taste. you get the idea...
my food always comes out delicious using that method and i probably won't change it.
it is however going to be nice having a little 411 so i know what i'm doing and maybe have a bit of a starting point.
plus, i can't wait to try the stuff i never heard of!
thanx

MOM, you're a class act.

M thanks for the salmon

all: keep 'em coming. esp. fish if you're inclined.

Digitalprimate are you sure this suits you better?



Wellcome to the jungle...?

no, I'd rather have an animated anime lemur, but I couldn't find one and am too busy to make one.

so for now the japanese macaque will have to do.

Glad you liked the spicy link!

Dum Spiro Spero

[This message was edited by digitalprimate on December 10, 2003 at 03:06 PM.]

quote:

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Originally posted by charmakarmacat:
MOM, you're a class act.

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(Bows head, sharply) Domo arigato gozeimash'ta, cat-san.

No meat!

2 potatoes
2 mid carrots 1/4 " dice
2 celery ribs 1/4 " dice
3 garlic cloves
1 med. onion
2 tbsp oil
1 lb lentils

Do NOT pre-soak the lentils.

Throw the lentils in the pot and cover with lots of water. Let it reach boiling point.

After a minute of boiling, take the pot off the fire and strain the lentils out of the pot. Throw away that water.

On the empty now pot, add the oil, the chopped up onions, the chopped up potatoes and the diced carrots. Let get a nice glaze.

Then add the lentils and water. Water has to be about a thumb level higher than the lentils.

Throw in the garlic and the celery. Let it reach boiling point and then lower the fire a bit so that it doesn't burn on the bottom. Stir occasionally. Add salt very carefully. I usually don't do much. Pepper would be really nice.

Let it slow boil for 10-15 min. Add some water if necessary. It should be ready. It's up to you. Should get thick cause of the potatoes, but not too much.

Sorry about the unnecessary blurb, but as I said, I rarely cook. I never did once fail with this one though.

It's a pretty fast recipe for lentil soup and tastes great!
Enjoy.

Edit: Can't believe I forgot. Squish some lemon on it when served. Should give a nice sour pinch.

[This message was edited by striv on December 11, 2003 at 01:42 AM.]

Kat-a-Kat (original Pakistani Cuisine)
Stir fried brain, kidney, heart and lamb chop



Ingredients:
4 medium lambs kidneys
2 medium lambs hearts
2 medium lambs brains
4 medium lamb chops
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon red chili powder
1 teaspoon red chili crushed
1 teaspoon coriander seeds crushed
1 teaspoon cumin seeds
1 teaspoon fenugreek leaves, dried
1/4 teaspoon mace ( javetri ), ground
1/2 teaspoon turmeric (haldi)
1/4 teaspoon cinnamon, ground
1/2 teaspoon aniseed (saunf)
1 teaspoon salt
1/2 cup oil
1 - onion, coarsely chopped
2 medium tomatoes, roughly chopped
1/4 cup coriander leaves, chopped
1 inch piece ginger, cut into matchstick
3-4 - green chilies, thinly sliced
1 tablespoon lemon juice

How to Cook:
1. Remove excess fat from the meat. Wash and pat dry. Cut the kidney and heart into small pieces. Leave the lamb chops whole.
2. Boil 2 cups of water with 1\4 teaspoon turmeric. Add the brains and boil for two minutes. Discard the water and roughly chop the brain and put it aside.
3. Put the kidney, heart and chops in a sauce pan. Add garlic ginger paste, chili powder, crushed chilies, crushed coriander, cumin seeds, fenugreek leaves, mace, remaining turmeric, cinnamon, aniseeds and salt. Cook for 5-8 minutes. No need to add water as the meat will release its own water.
4. Heat oil in shallow, heavy frying pan or a griddle or tava and add onions and stir fry for few minutes then add tomatoes and kidney mixture. Stir fry for about 5 minutes on high heat. There are special knives that are used to stir fry kat-a-kat but you can use any spoon that has sharp edges. While stirring the mixture also chop the meat. Once you feel that chops are tender and can be easily cut into small pieces add brains, chopped coriander leaves, ginger stripes and chopped green chilies. Stir fry for about 5-8 more minutes. Just before taking of from the heat add lemon juice.
5. Serve hot.

Seg,

Sounds awful! But I bet it tastes great. Mmmmmm, brainsssss.

had MOM's smashed pots last night.
didn't have an onion(it's that time before a paycheque....bachelor's kitchen) i did however have some shrooms, 1/2 a green pepper, 1 tomato, so i used thos instead.
what's great is that i had just the right am't of spuds left to make this one.
MOM you're not kidding about the salt and pepper.
the more i added, the more i wanted to add more.
i don't know if that made sense, but mmmmmmmmmm.
quick and easy to make too..

Do lambs get spongiform encephalitis? The Joy of Cooking has a couple of recipes for veal brains, by the way. Scary.

Ovine Spongiform Encephalitis, comin' right up!

Æbleskiver



Buy a package of frozen æbleskiver (I bought these)

Bake for 11 minutes in prewarmed oven 200 C.

Serve with powdered sugar and jam.

Normally Glögg (Danish mulled wine) is served with these.

quote:

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Originally posted by Pauline:
Do lambs get spongiform encephalitis? The Joy of Cooking has a couple of recipes for veal brains, by the way. Scary.

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Yes there is. Google "Scrappie".

However lambs are usually too young to be infected, and it seems there is little transmission through the mother's milk.

So the younger, the better.

José

Mostly traditional Anglo-American with a touch of US Southern thrown in. Mine, for 8 people, is:


Pumpkin soup

Smoked salmon with soft boiled eggs and home made tarragon mayonnaise

Lime sorbet

Goose, with buckwheat bread and sausage stuffing
Cornbread dressing with giblet gravy
Brussels sprouts with mushrooms and bacon
Sauteed asperagus
Yam souffle

Single barrel Bourbon with assorted aged Dutch cheeses

Coffee and double layered Coconut cake

Dum Spiro Spero

DP, I never met ya, but I'm inviting myself to dinner. Pumpkin soup and bourbon??? Bravo!!!

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F:.R:.

actually, to tell a secret, the pumpkin soup actually has a little Bourbon in it.

Ah, hell, almost everything on the menu does; I go through more bottles of Blantons at Christmas...

Dum Spiro Spero

mmm, DP, count me in as well.

Nah, can't come. We'll be over 20 And I'm cooking one of the geese. I don't know the rest of the menu. Part of the family are flying in from Mexico, and I don't know how their tradition goes.

quote:

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And I'm cooking one of the geese

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You have your own geese? Ooooh, I'm green with envy.

Dum Spiro Spero