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COOKING RECIPES?
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Posted on Fri, Jun 03, 2005 23:23

Min...we actually started the idea, but found that we had too many single women and not enough nice single men in the age range, so I decided to be the guinea pig and got on a local matchmaking site and decided to go meet some of the potential male species to check them out for our dinner plan, met a few and the conclusion is they were all rather boring and so the plan never got underway..
Yes, they do have that sort of thing here too but usually more for the under 30s lot..people over 40s seem to disappear from the scene, and the only way to meet them is go join a tennis or golf club...or stick around at the local pub which is smoky and I don't drink. So back to the drawing board as we hatch new plans..and I am determined not to meet another city lawyer..lol ..completely overworked and unreliable in time keeping..and enough of Brits too..but I think a foodie sort club is a good idea, where people meet only to find unusual dining places and what a nice common bond to kick-start friendship.



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Posted on Fri, Jun 03, 2005 18:05

Thanks Orion - lol!
How do you like Bonnie's idea of a dinner/matchmaking event? Or rather I think Bonnie, you were talking about it as a business weren't you? Did you know that in Chicago, Atlanta and a few more cities in the US, there is a chain of restaurants called Dinner for 8 (or Dinner at 8??) and 8 single people sign up, 4 men and 4 women and they have dinner together and get to know each other. So if nothing else at least you enjoy a nice dinner and make some new friends.



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Posted on Fri, Jun 03, 2005 08:36

MIN..you can run the restaurant, I m no good at that, very short attention span and running a restaurant is full time business even if u don't run it , the responsibility is enormous. I have a girlfriend who just opened another branch of her Thai restaurant chain..but she has an army of beautiful and capable Thai girls to run them..will take u there when u come, nice ambience and great food..but she makes very special dishes not served at the restaurants when she invites us to her home..now that is an original thought that a girlfriend of mine and I did think about..a sort of private parties run from home as part matchmaking parties..she has a magnificent designer type home which is better than any restaurant and uses some great caterers, so that is a sort of fun project we were thinking of doing..:)..call it 'Rende-food'..lol



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Posted on Fri, Jun 03, 2005 01:00

Maybe we should open a restaurant the three of us - lol. Someone once told me that I should be running a restaurant or hotel - apparently I have the knack for that sort of thing.
Food glorious food - you said it - LOL!!
That's why I'll never be skinny or Heaven forbid - anorexic where I never eat! I just like my good food and my good wine way too much to deprive myself.
How about a name for our resto??
El Palacio de las Delicias (somebody please check my Spanish...??)

  


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Posted on Fri, Jun 03, 2005 00:22

CP, Min ,
We are definitely foodie pals..I want to go on a food trail all over the world, not that I have not been doing that already...lol but with people who know all their tiny unheard of eating places tucked away in the most obscure corners of the world is just my thing!!! CP if u r in LA go find the original NOBU , fusion Japanese and Latin American restaurant. The owner NObu first started in that tiny joint which is still there and De Niro discovered him, backed him and started his first in NY and now he is in London and quite a few international cities..I love all the fusion restaurants in CA..mix of European and Mexican and Asian...yum..just like food in my house..anything goes..real Eurasian..oh..food glorious food..



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Posted on Thu, Jun 02, 2005 22:44

CP, that recipe sounds perfect!!
I had salmon last night - I fried it and had it with carrot salad. It was delicious. It's my favorite fish. It's true that you can eat it so many different ways.
I also love "carpaccio de saumon" - raw salmon drizzled with olive oil and chunks of salt (not the normal powdery salt that you have in salt shakers) and a bit of lime on the side.... served with salad and steamed potatoes.... hmmmm hmmmm hmm...



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Posted on Thu, Jun 02, 2005 20:15

Bonnie your post made me hungry. I love salmon (and all fresh fish for that matter). You can do so many things with it.

How about just taking a nice filet of salmon adding a squeeze of lemon, maybe a little zest, some cajun seasonings, a little thyme and rosemary infused butter. Bake until salmon is just done on the outside, still a little tender on the inside. Serve with asparagus spears or rosemary potatoes and a good Sauvignon Blanc! Mmmmm,mmmm,mmmm!



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Posted on Thu, Jun 02, 2005 06:25

Min, Try this recipe , salmon with little tomatoes / Place in a shallow tray the salmon pieces, shake some pepper salt and drizzle olive oil over the salmon. Pour a tin of anchovy over the salmon , and grill or bake in the oven for 15 mins. absolutely great and easy to make..eat with baked potatoes..



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Posted on Thu, Jun 02, 2005 06:06

OK - I'll try it .. I trust your judgement. It's not that I hate the taste it's just so salty. There are two things I hate which actually make me nauseous: raw celery (the stalk not the leaves) and honey. In the States they put celery in EVERYTHING - lol! I always have to be careful when ordering tuna salad or something like that so it doesn't have bits of raw celery in it.



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Posted on Mon, May 30, 2005 15:32

Anchovy in small quantity to give it that special flavor is delicious.
Yes, prison food at boarding school is foul, a well known young chef here is doing something about changing all the school food to something better and healthier..but he has not been to start that at boarding schools..I feel like volunteering my services to show them a thing or two about good healthy food..



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Posted on Mon, May 30, 2005 02:44


Bonnie88 write:
I will go to Japan with you at the drop of a hat..my favorite spot..also u need me as guide and translator..

I m just like u , anything that has garlic and chillie would go down a treat..and also canned anchovy..throw that into pasta...oohlalala..

went to our favorite Vietnamese restaurant for lunch..had grilled quail, vietnamese spring roll, prawn toast, prawn on sugarcane and the most delicious spicy soup noodle..my son just loves the food there and so it is a treat before he goes back to lousy boarding school food..catered by a horrible chain caterer who supplies meals to hospitals and prisons as well! So he claims he has prison food..which is true..and they pay more for prisoners per head than the school kids for catered meals..poor boy..



oooooh.... I might have to pass on the canned anchovy Bonnie.... lol.
Isn't it extremely salty?

Now that sounded like a delicious, healthy lunch. OMG - is it that bad at boarding schools? Poor kid...!



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Posted on Mon, May 30, 2005 02:37

Well, welcome MsMiniCooper! You've come to the right place - lol.
I love all those things too. Your taste buds will definitely be tickled pink by all the luscious recipes thrown at you!
BTW, from your handle, I guess you drive a Mini Cooper..?? One of the cutest cars around!
I will check out that website you mentioned....

  


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Posted on Sun, May 29, 2005 14:40

I will go to Japan with you at the drop of a hat..my favorite spot..also u need me as guide and translator..

I m just like u , anything that has garlic and chillie would go down a treat..and also canned anchovy..throw that into pasta...oohlalala..

went to our favorite Vietnamese restaurant for lunch..had grilled quail, vietnamese spring roll, prawn toast, prawn on sugarcane and the most delicious spicy soup noodle..my son just loves the food there and so it is a treat before he goes back to lousy boarding school food..catered by a horrible chain caterer who supplies meals to hospitals and prisons as well! So he claims he has prison food..which is true..and they pay more for prisoners per head than the school kids for catered meals..poor boy..



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Posted on Sun, May 29, 2005 12:26

That's incredible! Yes they are real perfectionists! They are also quite funny once you get to know them and break through the shell. I like the Japanese and their culture. Have never been to Japan but would love to go.

Going back to the subject of *food*, for dinner tonight, I made myself pasta with olive oil, garlic, parsely and little hot red peppers (peperoncini) - hmmmmm.... it was delicious. If I have nothing else in the house at least I ALWAYS have some kind of pasta, olive and oil and garlic! Can never go wrong with that!



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Posted on Sun, May 29, 2005 07:29

Min, YOu are right they take perfection to another level and would spend their entire life and those of the next generation devoted to perfecting their trade..such pride is very humbling but sometimes OTT..
ONce went to a traditional Bunraku puppet show..one three foot puppet managed by 5 men in black . 1 control the head, another the right arm and one for the left and one for the right leg and another for the left..as an apprentice you start from learning how to control the left leg and progress to the rest of the anatomy..each takes about 5 years, so by the time you reach the head , the most important part, you would be an old man ...lol small wonder there are only 80 of these guys left in the world..they are all in their late 60s..and nothing changes..so who wants to learn this form of puppetry and are able to devote 20 eyars of your life to mastering it? lol



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Posted on Sun, May 29, 2005 05:12

Japanese men are too short for me Bonnie..LOL
I used to work in a Japanese bank 20-25 years ago and one of the managers invited us all to his house for dinner. His wife had made all these wonderful, delicious specialities and they were so beautifully presented, we didn't want to touch anything so as not to ruin the design! The Japanese are so good at that - the presentation of the food is as important as the quality and taste.



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Posted on Fri, May 27, 2005 23:17

Anytime Min..all u need to learn are short greetings:

'Konichi wa'(good afternnon) 'kon ban wa'(good night) oyasumi nasai (sleep tight ) itadakimasu (Japanese short grace before eating)

or just find yourself a nice Japanese boyfriend when in Japan...lol



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Posted on Fri, May 27, 2005 17:39

Bonnie, I'm not into mental masochism... lol... or any other for that matter.
I will be happy to have you as my personal guide!



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Posted on Fri, May 27, 2005 15:47

And if you happen to be a Vegetarian:
Caramelized Onion, Mushroom and Bulgur Pilaf

Ingredients


2 cup vegetable broth, use mushroom broth if available
1 cup cooked bulgur
1 cup water
2 tsp olive oil
1 1/2 cup onion(s), chopped
8 oz mushroom(s), baby Bella, thinly sliced (young Portobello mushrooms)
4 cup spinach, fresh
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste


Instructions


Bring broth, bulgur and water to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.


Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until golden and tender, about 8 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.


Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3 /4 cup per serving.



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Posted on Fri, May 27, 2005 15:44

Chili-Crusted Digby Sea Scallops... *drools*

Ingredients


3 Tbsp fresh lemon juice
1 Tbsp packed light brown sugar
2 tsp chili powder
1/2 tsp lemon peel
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 pound scallops, about 16 sea scallops
1/2 tsp table salt
2 medium zucchini, cut into 1/2-inch-thick slices


Instructions


Preheat broiler. Coat a large baking sheet with cooking spray.


Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat.


Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side. Yields about 4 scallops per serving.



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