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lisab
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Kevin_Axion said:Sausage making day next week! I'll upload some pictures.
:yuck: do i have to watch...? can't i just eat it when you're done?
Kevin_Axion said:Sausage making day next week! I'll upload some pictures.
Sounds good. Yes. Pictures.Kevin_Axion said:Haha, I don't think it will get over the border. We're using the recipe my grandfather used and mixing is all done traditionally, it is so good :). We make a lot, I'm not sure mass wise but there is definitely over 200 sausages. There are two types also, we cure a part it in our cellar for over a month and we also make fresh sausage. I can take some pictures though if anyone wants to see.
OMG, that paella looks incredible. You're killing me Andre.Andre said:Paella
This is how they serve it on the market in St-Girons in the Arriege in France
Kevin_Axion said:Haha, I don't think it will get over the border. We're using the recipe my grandfather used and mixing is all done traditionally, it is so good :). We make a lot, I'm not sure mass wise but there is definitely over 200 sausages. There are two types also, we cure a part it in our cellar for over a month and we also make fresh sausage. I can take some pictures though if anyone wants to see.
Evo said:OMG, that paella looks incredible. You're killing me Andre.
Kevin_Axion said:Oh yea, we also make salami and a few years ago we made capicola. I asked my dad and he said we'll be making approximately 250 pounds this year.
Kevin, what kind of meat? Where do you make it? And most important, when are you delivering to my house?Kevin_Axion said:Oh yea, we also make salami and a few years ago we made capicola. I asked my dad and he said we'll be making approximately 250 pounds this year. It's also natural casing (pig intestines) soaked in wine and garlic which adds to the flavour. Here is a picture of me from 8 years ago: (The one on the right is my dad and the left is his friend)
Evo said:Kevin, what kind of meat? Where do you make it? And most important, when are you delivering to my house?
Kevin_Axion said:Hmm, I have dogs.
chocolate -_-Evo said:What do you like?
Flan and coffee sound really good!nismaratwork said:Flan/Indian Pudding/Custard
Chips/Pretzels/Carrots
Cocoa/Tea/CoffeeI tend to think along lines of textures, and sweet/fat/salt.
Ice cream is always a winner.
Mac and cheez is soooo good! You know...I've never had chicken and dumplings *for shame*lisab said:Chicken and dumplings.
Macaroni and cheese.
Toast (ok so i guess I'm easy to comfort).
Andre said:Paella
This is how they serve it on the market in St-Girons in the Arriege in France
HeLiXe said:*seeks comfort food*
any recommendations?
rootX said:Chilli Cheese Fries are quite good
rootX said:Chilli Cheese Fries are quite good
mugaliens said:Having all the ingredients to make this, dare I?
mugaliens said:If you really want a feast, visit me here in the Springs. I cook for my folks and their friends all the time. I was actually a cook, decades back. Wild wings has nothing on this fellow.
Ok, I'm bragging out the (rhymes with "Whahoo") but you get it. I really was a cook, and a damned good one. I had two teachers. One was Greak, circa WWII, and the other was Indian, circa a name that had about 29 syllables. Yes, and decades ago I could actually pronounce the whole, dang thing.
Not today, other that I recall it began with "Bhouphet," with the "h" silent."
I think.
Both good friends, although I've lost touch with both of them these days. I hope Chris is doing well. :) Vic's probably long since taken over the business.
Borek said:
Wow! That's pretty darned pathetic. I like to have my vegetables and meat pan-fried a bit before making an omelet. I do that in a small cast iron pan. While things are browning a bit, I scramble some eggs and cook them in a large pan, put the other ingredients on one half of the eggs along with shredded cheese, and fold the other half over. When the eggs are slightly browned, flip the omelet and lightly brown the other side. It is so easy...Evo said:Who can't cook an omelete? The end product of this omelete boiled in a bag looks worse that any omelete I have ever seen. I'm sure it tastes ok.
That sounds delicious, seriously if you can scramble an egg, you can fold it in half for an omelete.turbo-1 said:Wow! That's pretty darned pathetic. I like to have my vegetables and meat pan-fried a bit before making an omelet. I do that in a small cast iron pan. While things are browning a bit, I scramble some eggs and cook them in a large pan, put the other ingredients on one half of the eggs along with shredded cheese, and fold the other half over. When the eggs are slightly browned, flip the omelet and lightly brown the other side. It is so easy...
And it's such a quick tasty meal. I can't imagine that a boiled omelet would be palatable, since I'm used to my own omelets. I'd love to have a large kitchen with a large flat griddle surface, in addition to my gas burners. It would be fun to brown the vegetables, start the eggs, combine them with the cheese and fold and flip the omelet. Slip the omelet onto a plate and pile on the hash-browns (if I had a griddle, I'd have to make hash-browns with every omelet). I'm sure that the short-order cooks at Waffle House are paid poorly, but they have jobs that I'd love to try for a while to see if I could keep up.Evo said:That sounds delicious, seriously if you can scramble an egg, you can fold it in half for an omelete.
Fresh eggs are wonderful. If you let them sit in the fridge for a week, they will peel easier if you boil them. If you boil fresh eggs, the whites stick to the shells and leave you with ugly eggs. That's OK if you are going to chop the eggs and top salads with them or make egg-salad, but it doesn't work if you want to make nice-looking deviled eggs.nismaratwork said:I have a good friend about 40 minutes away in the deep burbs... he has chickens.. and I get eggs. Unwashed (just brushed clean), unrefrigerated... AMAZING eggs.
Side note... I eat too many eggs!