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COOKING RECIPES?
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Posted on Thu, Apr 28, 2005 07:09

Minerva,
sorry I can't get into IM for some reason and I have to dash out to work and the Bulgarian embassy needs a letter for my visa..so speak to u soon..ciao



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Posted on Thu, Apr 28, 2005 07:06

LIke you Min..I love pancakes , waffles with fruit and syrup..also CHinese and Japanese breakfast of rice congee or porridge with a whole lot of pickles and fish and stuff which most Westerners would keel over when they see it, but is in fact the healthiest breakfast that has kept the Japanese healthy till a ripe old age, after all they have the world's highest number of octogenarians..and I think is their diet..



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Posted on Thu, Apr 28, 2005 07:02

Orion, it's a deal! Breakfast sounds just dandy to me! I loooooove pancakes and French toast with lots of maple syrup!!! Hm Hm Hmmmmm....... (that would come after the eggs of course - haven't decided yet how I like them cooked)

  


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Posted on Thu, Apr 28, 2005 06:59

The best seafood dishes are found in Singapore -land of spices..
Recipe for Chillie Crab or shrimp
Onions-sliced thinly
garlic-minced
chillie-2 or more freshly grounded
ginger-a knob also grounded
Egg-beaten
tomato sauce-half cup with sugar
crab cut up in chunks or shrimp

Sauted ginger, garlic and onions with chillie till the mixture is fragrant ..
Put in crab /shrimp ..stir fry till they turn pink , add the tomato sauce
and beaten egg last
add a bit of cornflour mixed in water if you want to thicken sauce..
great with rice or bread..



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Posted on Thu, Apr 28, 2005 03:00

that sounds good Bobby although I never liked okra (at least never liked it the way they cook it in Greece) but I might try your recipe just with the shrimp.
I must admit though I would like to try fried okra - apparently it loses it's "sliminess" when you cook it that way, is that right? That's what puts me off!



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Posted on Wed, Apr 27, 2005 15:49

Food is definitely one of my favorite things whether I'm cooking it, eating it, talking about it or reading about it!! Good food and good wine. Once you've had very good red wine you can almost never go back to the cheap stuff.
I only fairly recently discovered the secret of cooking meat so it comes out v-e-r-y tender... so that you don't need a knife to cut it... cook it on very very low heat for several hours. It's like magic!
I like that idea about the beer batter. Must try it!



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Posted on Wed, Apr 27, 2005 09:54

YOu guys are definitely my kind of people..love food from all over..I miss the informal way of just bringing any sort of food to the table and have a great time (use to do that alot in the tropics and Tokyo) ..here we dine more formally and a lot of my friends have caterers in, so it takes the spontaneity out of entertaining from home.. and I have to if I m entertaining large groups..
I love one pan meals..favorite of mine is salmon seasoned with salt and pepper, put in a pan, surround with tomatoes, mushrooms, and the trick is have a can of anchovies thrown all over the salmon and the oil in the can of anchovy as well together with olive oil..bake it for 20 mins..and you have the most delicious main course..
yeah, we should have a huge get together and everyone bring their favorite dish...

when I was in Tokyo, the mothers in the international school my kids went to would organise a Spring Salad lunch..and you could not imagine what salads interpreted in 56 countries look like on a table..most amazing feast..!!This share recipe site is definitely fab..
Min..very hard to get good fish roe here, so I buy the ready made Taramasalata..so I don't know what is the true genuine one like..tried it in Greece once but was not memorable ..prefer their calamari when I am there..u deifintely sound like a chef who improvises intelligently..my style of cooking to..lol

Orion, have u tried beer batter for frying seafood and everything that needs batter?
Replace the liquid quantity with beer and you get a different batter and texture altogether..It is so much lighter..the Japanese do great tempuras because their batter must be cooled in the fridge first or they drop ice cubes into it and the temperature of the oil has to be monitored closely ..I could never get it right..very fiddly..



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Posted on Wed, Apr 27, 2005 08:25

Bonnie - I'm trying to find out more about the fish roe/tarama for you!



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Posted on Wed, Apr 27, 2005 08:02

Orion,
I knew your little culinary secret already... about wine and beer... :-) Adding beer to chili con carne is a must.
And I often cook with wine - red and white. You can make a white sauce for veal with white wine, cream, a whole onion and some butter if you want (the onion should not be chopped, just drop it in the pan so the sauce takes the flavour then you can throw it out - the sauce stays lighter and easier to digest this way)
I made this sauce once to serve with salmon and I added red peppercorns to it... hmmm.... they're delicious! But they have a special taste - not sure everyone likes them! I didn't mention quantities cuz I just play it by ear!
I sure wish we could all get together and have one big food feast!!
We'd have to do it properly: set the table with beautiful plates and silverware, a beautiful centerpiece, candles, crystal glasses - some nice music playing in the background.... aaaaah... and the aroma of garlic and spices sizzling in the frying pan..... 7th Heaven.... almost...

  


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Posted on Wed, Apr 27, 2005 05:37

[ orion get some potatoes, and salt meat peal, and chop the potatoes, small as you can with a onion, put half a small bag of potatoes thats good. smother that with water and onion and salt meat just put little water when necessary, don't make it like potato stew. this is the old cajun by the way i changed my name.



Bobbyboucher, do you do this as a spaghetti sauce or you just eat as it is , athick stew? We can't get salt meat here, is it like ham? Or could we use ham as alternative?



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Posted on Wed, Apr 27, 2005 05:31

MIn..I adore taramasalata with warm pitta bread, eat it for lunch all the time with my kids..I did not know that it has bread in it..I put in strawberries to get the pink color and use salmon roe..what type of fish roe do they use in the original recipe?



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Posted on Wed, Apr 27, 2005 04:42

Bonnie.. forgot to mention also another dip that you would probably love cuz it's made with fish roe: taramosalata. It's delicious but hard to get just right. Haven't made it in a very long time but I think you just mix the fish roe, stale wet bread (wet enough so it's pliable) and oil and lemon juice in a blender and turn it into a smooth, creamy mixture. Should be a salmony colour and should taste a bit fishy obviously but also quite tart from the lemon. Should be smooth not lumpy.
I'm not an expert with this one though. Doesn't always turn out right when I make it. It's delicious on fresh baguette or country bread... hm hm hmmm..... yummy

  


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Posted on Wed, Apr 27, 2005 04:36

I think the cinnamon thing is a middle-eastern habit - maybe also Turkish, not sure. Lebanese and Turkish cuisine are similar to Greek in many ways. I like both very much! I love food in general. Can't you tell?? lol....



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Posted on Wed, Apr 27, 2005 04:15

Bonnie - re Greek dips, the best one I think is "dzadziki"-it's a yoghurt and garlic dip. You should use the thickest possible plain yoghurt you can find. First you have to strain it (through a paper coffee filter for example) for several hours - this is very important as you will later add grated cucumber and the dip will be too watery if you don't strain the yoghurt. So you add the grated cucumber, lots of crushed garlic (if you like it very garlicky), olive oil, a bit of red wine vinegar, salt and pepper and fresh or dried dill. You shouldn't be able to taste the sourness of the yoghurt at the end so keep on tasting it and add more oil/vinegar/garlic/salt etc as needed. This dip goes very well with EVERYTHING! bread, chips, meat, salads - you name it!



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Posted on Tue, Apr 26, 2005 23:59

hmm
interesting Minerva..never thought of adding cinnamon..sometimes i add coriander or cumin when I use mince lamb..
but love seafood spagetti..esp when the Japanese use fish roe in theirs..delicious..
Do you know anymore Mediterranean Greek type dishes..the dips are always so good for parties?



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Posted on Tue, Apr 26, 2005 21:56

Orion: that sounds positively yummy. I do something VERY similar except I don't add oregano. I add a touch of cinnamon - gives the sauce a very special taste. Cinnamon goes very well with tomatoe sauces - even if it's a sauce for meatballs.
Bonnie: I like the spicy version too.



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Posted on Tue, Apr 26, 2005 18:20

Hi Orion, in your sauce you might consider sweet red wine instead of sugar,..



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Posted on Tue, Apr 26, 2005 16:15

I spice my spaghetti sauce with a little dried chillie flakes which you saute with the garlic and onions in olive oil first to give it the kick it needs..also if you don't want too much meat, you could also add crack wheat to the mince and that gives you lots of fibre and less calorie..I add crack wheat to the mince beef fillings for buritos and tacos as well..to cut down meat intake..



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Posted on Thu, Apr 21, 2005 20:37

Chicken & Artichoke soup
2 quarts of chicken broth
12 chicken bouillon cubes
1/2 teaspoon of nutmeg
1 teaspoon of ground black pepper
1/2 cup of lemon juice
salt to taste
slow boil all the above

then add and simmer
1-2 cans of artichoke hearts
1 large box of cut up mushrooms
1 can of water chestnuts
2 chicken bre-asts cut up
thicken liquid with corn starch,,
lower temperature & add 1 pint of heavy cream



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Posted on Thu, Apr 21, 2005 03:19

Bonnie88 knows how to serve fish -- sashimi. Ever tried sashimi and french fries, Bonnie? My daughter's favourite, when she was 2.

Spaghetti sauce is your original recipe. That's why it's good. Don't forget garlic and tomatos, ground beef if you're a true man. Otherwise add any veggies, any spices, a little more garlic and, for sure, some red wine. If you have fun, the sauce will be perfect.

My latest triumph was crown of lamb. The butcher put it together and I read a few cookbooks. In the end, it was like fish -- the simpler the better, but the guest of honour was allergic to garlic.

I filled the pan with fresh mint leaves and added salt and seasoned pepper to the lamb racks. Cooked at 350, until done, I was a star. I served it with lemon rice -- easy recipe on request -- and a broccoli cassorole (my mom's). Nothing is fancier than crown of lamb, with a special rice in the middle. Also (from an older and wiser cook), nothing is easier.