Vanguard News Network
VNN Media
VNN Digital Library
VNN Reader Mail
VNN Broadcasts

Old December 5th, 2007 #61
Sunlightdemented
Senior Member
 
Sunlightdemented's Avatar
 
Join Date: Feb 2006
Posts: 1,498
Sunlightdemented
Default

Tonight's supper:

http://www.ivillage.co.uk/food/tools...3,6140,00.html

PS I shall not forget to address the Haggis
 
Old December 5th, 2007 #62
Sunlightdemented
Senior Member
 
Sunlightdemented's Avatar
 
Join Date: Feb 2006
Posts: 1,498
Sunlightdemented
Default

Quote:
Originally Posted by Sunlightdemented View Post
Tonight's supper:

http://www.ivillage.co.uk/food/tools...3,6140,00.html

PS I shall not forget to address the Haggis

Address To A Haggis

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him ower his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis!
The Translation

Fair is your honest happy face
Great chieftain of the pudding race
Above them all you take your place
Stomach, tripe or guts
Well are you worthy of a grace
As long as my arm

The groaning platter there you fill
Your buttocks like a distant hill
Your skewer would help to repair a mill
In time of need
While through your pores the juices emerge
Like amber beads

His knife having seen hard labour wipes
And cuts you up with great skill
Digging into your gushing insides bright
Like any ditch
And then oh what a glorious sight
Warm steaming, rich

Then spoon for spoon
They stretch and strive
Devil take the last man, on they drive
Until all their well swollen bellies
Are bent like drums
Then, the old gent most likely to rift (burp)
Be thanked, mumbles

Is there that over his French Ragout
Or olio that would sicken a pig
Or fricassee would make her vomit
With perfect disgust
Looks down with a sneering scornful opinion
On such a dinner

Poor devil, see him over his trash
As week as a withered rush (reed)
His spindle-shank a good whiplash
His clenched fist.the size of a nut.
Through a bloody flood and battle field to dash
Oh how unfit

But take note of the strong haggis fed Scot
The trembling earth resounds his tread
Clasped in his large fist a blade
He'll make it whistle
And legs and arms and heads he will cut off
Like the tops of thistles

You powers who make mankind your care
And dish them out their meals
Old Scotland wants no watery food
That splashes in dishes
But if you wish her grateful prayer
Give her a haggis!
 
Old December 6th, 2007 #63
Summer
WN Mother
 
Join Date: Sep 2007
Location: Ireland
Posts: 2,469
Summer
Default

For tonight steak, sweet potatoes and vegetables. Mmmmmyummy.
 
Old December 6th, 2007 #64
Ty Grant
Junior Member
 
Ty Grant's Avatar
 
Join Date: Oct 2007
Location: USA
Posts: 160
Ty Grant
Default

Quote:
Originally Posted by SSanguine View Post
Once you've made your beer --- and you are getting ready to make some bread ---- Make some Beer Bread mmmm

I have a recipe for it and some picture around here on the forum somewhere.
Oh Yea! the grains you can get in a beer starter kit, usually 8 count crystal, can be put into a muslin bag and put into boiling water to get soft and the liquid from that can also be used with milk. doing this adds some added texture to your bread
 
Old December 6th, 2007 #65
Ty Grant
Junior Member
 
Ty Grant's Avatar
 
Join Date: Oct 2007
Location: USA
Posts: 160
Ty Grant
Default French Toast

Sorry if this ain't White


2 egg
1 cupmilk
1/2teaspoon cinnomon
1/2 teaspoon vanila extract
a healthy dast of basil
 
Old December 6th, 2007 #66
TwistedCross
Smart Ass White Boy
 
TwistedCross's Avatar
 
Join Date: Jul 2005
Posts: 2,137
TwistedCross
Default

Quote:
Originally Posted by Summer View Post
For tonight steak, sweet potatoes and vegetables. Mmmmmyummy.
my steak

Rib eye(bone in) but any cut will work

2 or 3 drops sesame oil
pinch of sea salt or Lawry's seasoning salt (depends on meat)
pinch or 2 of fresh garlic
some fresh ground pepper

rub it all into the meat and let it sit for a while.

Grill it to medium rare....mmmmm

braised sweet potatoes.

skin and cube
in frying pan, fry 4-5 slices of bacon
add 1/2 to 3/4 cube butter
add fresh sage or fresh rosemary. (sage is better because it does not fall apart. it is just for flavor)
after bacon is cooked, remove it and sage
add potatoes
add some chicken or vegetable stock. cover

about 10 minutes remove from heat
most moisture should be gone but potatoes still slightly firm.
__________________
'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

VNN: for entertainment purposes only.
 
Old December 7th, 2007 #67
Summer
WN Mother
 
Join Date: Sep 2007
Location: Ireland
Posts: 2,469
Summer
Default

White onions and sweet potatoes (no sugar added just plain with a little salt, pepper and butter) works wonders. White onions give off a sweet taste which works with any type of meat. Lovely.
__________________
jews do NOT deserve to have the letter 'j' capitalized, not even if it is the first word of a sentence.
 
Old December 9th, 2007 #68
SSanguine
Senior Member
 
SSanguine's Avatar
 
Join Date: Jan 2005
Posts: 838
Blog Entries: 1
SSanguine
Default

COOKIES for Dinner !! Lol

I've made a lot of different recipes and I like this one best ... I actually use the dough as the main base for ALL of my cookies and I blend in whatever Ilike, so there are different variations for the pick people in my family (especially me).

Yields about 70 big cookies
After I make dough I split it in half or however to blend whatever else I like


2 cups butter (do not use margarine)
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
2 1/2 cups blended Oatmeal
2 1/2 cups Whole Oatmeal
1 tsp. salt
4 eggs
2 tsp. baking powder
2 tsp. vanilla
1 tsp. Almond extract


Cook at 375---Cookies are done when goldn brown and not soft in the middle.


Chocolate Chip Cookies
I add in 24 oz of Milk Chocolate Chips -- No one in my fam likes semi sweet -- about 14 minutes cooktime



Cinnamon Raisin
My stepdad likes these but I don't, so I really don't measure.. pour in some cinnamon and and dump in a bunch of raisins, these always rise well, are a little browner(cinnamon) and take less time to bake. about 12 min
 
Old December 9th, 2007 #69
Steve B
Banned
 
Join Date: Dec 2003
Location: Cali
Posts: 6,907
Default

Man those look good!
 
Old December 9th, 2007 #70
SSanguine
Senior Member
 
SSanguine's Avatar
 
Join Date: Jan 2005
Posts: 838
Blog Entries: 1
SSanguine
Default

Quote:
Originally Posted by Steve B View Post
Man those look good!
Alright alright you can have a bite but don't nip my fingers ! lol
 
Old December 10th, 2007 #71
SSanguine
Senior Member
 
SSanguine's Avatar
 
Join Date: Jan 2005
Posts: 838
Blog Entries: 1
SSanguine
Default



Tonight's dinner.

A pan fried Ribeye Steak with hot sauteed onions and mushrooms
Steamed Broccolli
Baked Potato with Butter and Sour Cream

I love baked potatoes and it's normally easier to make them on the grill in the summer, but I just pop em in the oven for an hour and a half or so while I'm baking other stuff. Tasty in the Winter. I just had a steak already thawed out and melted a little butter in the cast iron pan, threw in the onions and mushrooms, everything is done at about the same time. I season the steak with a lot of black pepper before I throw it in the skillet, gives off a great smell.


Super Easy
 
Old December 10th, 2007 #72
varg
...
 
Join Date: Apr 2004
Posts: 9,701
varg
Default

SSanguine i made steak with mushrooms on it a few nights ago.. i was really proud of myself.. of course everyone had to ruin my mood by saying it looked like shit



would you take a bite of my steak if I held a fork full up to your face? or would you turn your face in disgust at my terrible cooking?

Last edited by varg; December 10th, 2007 at 12:55 AM.
 
Old December 10th, 2007 #73
Signe
Holy Polaris!
 
Signe's Avatar
 
Join Date: Mar 2007
Posts: 1,079
Signe
Default

Ew, I can't stand that much butter on veggies.
 
Old December 10th, 2007 #74
SSanguine
Senior Member
 
SSanguine's Avatar
 
Join Date: Jan 2005
Posts: 838
Blog Entries: 1
SSanguine
Default

Quote:
Originally Posted by Signe View Post
Ew, I can't stand that much butter on veggies.
There really isn't that much butter on them, only a small tab, just looks bigger with the closeup, Sour cream is on the baked potato, that was my splurge. The sauteed veggies were just in the steak juice and hot sauce...........To each his own.

Last edited by SSanguine; December 10th, 2007 at 08:55 PM.
 
Old December 10th, 2007 #75
SSanguine
Senior Member
 
SSanguine's Avatar
 
Join Date: Jan 2005
Posts: 838
Blog Entries: 1
SSanguine
Default

Quote:
Originally Posted by varg View Post
SSanguine i made steak with mushrooms on it a few nights ago.. i was really proud of myself.. of course everyone had to ruin my mood by saying it looked like shit



would you take a bite of my steak if I held a fork full up to your face? or would you turn your face in disgust at my terrible cooking?
Awwwww poor mj, I think it looks great !!!! Take more pictures of your dinner and make sure to post them Less ketchup and forks on a plate though
 
Old December 10th, 2007 #76
Steve B
Banned
 
Join Date: Dec 2003
Location: Cali
Posts: 6,907
Default

Quote:
Originally Posted by SSanguine View Post


Tonight's dinner.

A pan fried Ribeye Steak with hot sauteed onions and mushrooms
Steamed Broccolli
Baked Potato with Butter and Sour Cream

I love baked potatoes and it's normally easier to make them on the grill in the summer, but I just pop em in the oven for an hour and a half or so while I'm baking other stuff. Tasty in the Winter. I just had a steak already thawed out and melted a little butter in the cast iron pan, threw in the onions and mushrooms, everything is done at about the same time. I season the steak with a lot of black pepper before I throw it in the skillet, gives off a great smell.


Super Easy
That looks good 'cept the Broccoli...I prefer Asparagus myself.
 
Old December 11th, 2007 #77
Richard H.
Banned
 
Join Date: Jul 2007
Location: Right Here
Posts: 1,798
Default

lemmon Herb Chicken/broccoli/new Potatoes/yams
 
Old December 11th, 2007 #78
blueskies
Banned
 
Join Date: Feb 2004
Posts: 5,392
Default




Awesome prime rib dish properly cooked, melts in your mouth. It's so good, it doesn't need much seasoning. Simple ingredients: standing rib roast, salt,pepper and beef broth
-------------
Items: roasting pan or large baking pan and a wire rack to place in it thermometer kitchen twine

Note: dry age the roast for a few days to bring additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any dripping for at least a day and no more than seven days. Trim the beef of any dried pieces after the aging.

Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the near room temperature. To help cook the roast evenly, tie the roast. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper.
Set your thermometer for 130F for a medium-rare roast (125F for rare; 145F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make an au jus from the drippings of the roast.

Pour off any extra grease that's collected in the pan. Deglaze the pan by pouring in 1/2  cup beef broth and bring to a boil. After you've scraped off the bottom of the pan and mixed it into the jus, season with salt and pepper.
When slicing the roast, first cut the rib bones out and then lie the roast on the cut side to carve large slices off the roast.


When properly roasted, the medium-rare pink is uniform to the edges of the roast, giving the diner the maximum amount of tender, juicy beef per slice.

Last edited by blueskies; December 11th, 2007 at 08:49 PM.
 
Old December 14th, 2007 #79
Summer
WN Mother
 
Join Date: Sep 2007
Location: Ireland
Posts: 2,469
Summer
Default

For those of us who have very young children (below one year old) knows how hard it can be trying to cook up a good dinner while rushing in and out of the kitchen to try to calm down the baby. So I made up something the other day, that tastes rather good and isn't all that bad for you. Hopefully some of you new parents will try it out as it won't take more than 3 mins to shove together, once the chicken is cooked.

Food needed:

Several breasts of chicken
1 or 2 white onions
1 or 2 red/yellow/green pepper
tortilla or some kind of wrap
lettuce
tomatoes

Cut up the onions and peppers into any size. Put the chicken on a pan, sprinkle some olive oil, salt, pepper and spices (I use a chargrilled spice). Spread the onions and peppers around on the pan. Pop in the oven.

Meantime cut up some tomatoes and wash some lettuce.

Once the chicken is done, warm up a tortilla (wrap) put a teaspoon or less of mayonaisse on the wrap, place lettuce and tomatoes on the wrap add pieces of chicken and onions and peppers. Fold and enjoy.

I usually cook 4 or 6 pieces of chicken at a time since we will only eat one piece per meal. So tomorrow night you can have a wrap and it will take less than 3 minutes to wrap up!

That way you can attend to the little crybaby without worrying about burning dinner.
__________________
jews do NOT deserve to have the letter 'j' capitalized, not even if it is the first word of a sentence.
 
Old December 14th, 2007 #80
TwistedCross
Smart Ass White Boy
 
TwistedCross's Avatar
 
Join Date: Jul 2005
Posts: 2,137
TwistedCross
Default

Linguine with clam sauce.

1/2 cube butter
splash of olive oil
2-4 small cans chopped clams
6++ cloves of chopped garlic I have added much much more than 6 because I love garlic, 6 is modest
1 or 2 chopped shallots 9optional, but I live shallots)
1--1 1/2 cups dry white wine. Good enough to drink but dont break the bank unless you are going to drink the rest. 5 bucks is enough.
1lb good linguine

optional: basil
If you want to get fancy you can throw in some real clams, looks great.


start cooking your pasta
butter and oil in the pan
toss in the garlic and shallots
salt and pepper to taste. (canned clams have enough salt for me)
when you start smelling the garlic...
add clams, juice and all
add wine
simmer for about 5 minutes.

Dont cook the pasta all the way, still firm is the way to go
add still firm pasta to pan with clam sauce
Give the sauce about 5 minutes to soak into the pasta on medium heat

fresh parm cheese to garnish

if you use that crap out of the green can i will track you down and kill you. a chunk of good parm costs the same as the can, and the flavor is intense.

Garlic bread goes with.
TIP: chop some extra garlic so you can use fresh garlic on your bread.


dinner takes about 20 minutes
__________________
'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

VNN: for entertainment purposes only.

Last edited by TwistedCross; December 14th, 2007 at 08:53 PM.
 
Reply

Tags
#1, cooking, food, recipe

Share


Thread
Display Modes


All times are GMT -5. The time now is 03:05 PM.
Page generated in 0.13466 seconds.