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Post by gyro on Mar 7, 2009 20:06:00 GMT
Do you have certain dishes that you make pretty regularly, and never tire of ?
I do, and they are as follows :
Lasagne
Curry
Paella
Toad In The Hole.
In fact, why not list 7 dishes that you really like making/eating that you could continue to do so for each day of the week .. ?
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Post by Don Cuevas on Mar 7, 2009 20:24:23 GMT
Tortilla Española, useually for breakfast. Spaghetti with garlic and olive oil. Pizza. Rice with fried egg on it. I can't think of any more right now.Umm..  Hamburgers occasionally. Meatballs in sauce Meatloaf (but not that often Coleslaw Steamed green chard, green beans, beets. Yeah; those cycle here constantly. Potatoes in various forms. Soups, but seldom cream soups. Alubias blancas boiled and used in soup or salad. Other kinds of beans (except Baked Beans!). (We have such a varied diet, I can't recall all that's in it.) We almost never eat steak at home. Eggplant: broiled, grilled, parmigiana. Salad. This is quite pointless, really. |
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Post by bixaorellana on Mar 7, 2009 20:59:53 GMT
Good idea, Gyro. It will be interesting to see what others eat and we might get some ideas.
1. Pasta in various forms, but not requiring much preparation, in other words not baked or assembled dishes.
2. Eggs -- for a person living alone, they're a perfect source of protein that's easy to keep fresh.
3. Tossed salad or onion and tomato salad, over & over & over & over again.
4. Always some kind of green vegetable, mostly swiss chard, broccoli, green beans, cactus.
5. Rice and beans of any kind.
6. Not daily, but some kind of meat in its natural state -- a chop, filet of fish or meat. That's what I usually have for a meat hit instead of meatballs, etc., although I do like and prepare those things too.
7. Some kind of Mexican stewed dish -- tripe, pork-based, whatever -- that I can eat more than once during the week and also freeze some.
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Post by Deleted on Mar 7, 2009 21:41:46 GMT
Meals that I make regularly include:
grilled duck breast
steak tartare
pasta (carbonara or with meat sauce)
baked fish fillets with lime juice, mustard and onion
curly chicory salad with gizzards or chicken livers
Vietnamese egg rolls
pork belly with vegetables
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Post by gyro on Mar 7, 2009 22:27:22 GMT
In addition to the 4 I mentioned above, I could also quite happily add :
Pasta with pesto sauce
Chicken and bacon fried with mustard and honey and noodles
Egg chips bacon and beans
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Post by bixaorellana on Mar 7, 2009 22:33:01 GMT
I am getting some great ideas here! The chicory salad with gizzards or liver seems like such a natural combination, but one I never thought of.
I am going to make a thread in The Galley because there are going to be so many recipe requests here. For instance, I would really like to know how Kerouac makes the baked fish fillets and that chicken, bacon & noodle thing of Gyro's is super intriguing.
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Post by gyro on Mar 7, 2009 22:38:39 GMT
Simple.
Cube the chicken, and fry it at the same as strips of smoked bacon. Once the chicken is sealed, add a good teaspoon or two of English mustard, and mix round with the meat. Then pour in a tablespoon or so of honey and fry on a medium/low heat with the lid on until it caramelises slightly on at least one side. Meanwhile, boil some noodles, and when the meat is ready, add a dollop of soy sauce to them and mix in. Pile meat on top of noodles and garnish with coriander or anything green and herb-like.
Quick and easy.
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Post by Deleted on Mar 7, 2009 22:43:24 GMT
with gizzards  |
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Post by Don Cuevas on Mar 7, 2009 23:08:35 GMT
Now that we are getting some details, this no longer seems pointless. I was afraid at first that it would be another "My Favorite <fill in the blank>" thread. I was wrong!  |
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Post by gyro on Mar 7, 2009 23:17:40 GMT
Well contribute then, now that you're satisfied it's worth it !
Of course, reading the OP would have helped avoid the pointlessness of your post in the first place.
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Post by Deleted on Mar 7, 2009 23:32:20 GMT
What G. said
Pasta in just about any variation
Potatoes same as above
Cheese with fresh bread preferably
Fresh fish broiled or baked with S&P & lemon juice
Fresh fruit,yogurt
Coleslaw
Meat stews or Chili
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Post by gyro on Mar 7, 2009 23:34:15 GMT
Oh, good Christ Almighty! I forgot Chilli con carne !
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Post by bixaorellana on Mar 8, 2009 0:53:38 GMT
I didn't forget it. I didn't list it because I don't make it that often. I don't make it that often because when I do make it I eat it in a way that can only be considered hoggish.
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Post by bazfaz on Mar 8, 2009 8:50:26 GMT
I don't know what counts as regular because I try to vary our diet as much as possible.
I do know that every Friday Mrs Faz expects me to make what I call corkscrew potatoes. I have discovered that there is in fact a French name for these: Chatouillard. Larousse says: "A method of preparing potatoes by cutting them into long strips with a special utensil and frying them like souffle potatoes. Rarely served in restaurants..."
I have had them just once in a little country hotel in Burgundy. In my case the "special utensil" is a sharp knife. I just go round the potato as if I were peeling an apple, then give the curly strips a double frying. I like them because, unlike most chips/frites, they never go completely soggy. There is always a little thin crispy edge.
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Post by hwinpp on Mar 9, 2009 2:50:07 GMT
Gyro, how about the recipe for Toad in the Hole?
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Post by gyro on Mar 9, 2009 12:38:50 GMT
Batter, same as pancake batter.
Get some good quality sausages and fry them a litle first, just for a min or so. Meanwhile, in a large square dish (like a lasagne dish, heat up some VEGETABLE oil in the oven until it is smoking. Add sausages in a row evenly in the dish, and then pour over batter. Quickly put back in oven, around 200c. Cook for approx. 30-40 mins, but don't check until at least 25 minutes.
While this is cooking, make a nice onion gravy to go with it, and maybe some greens.
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Post by Deleted on Mar 9, 2009 13:36:29 GMT
Why is it called Toad in the Hole?
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Post by Deleted on Mar 9, 2009 13:41:22 GMT
I know that you were hoping for real toads, casimira. They are so plentiful in the Deep South!  |
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Post by Deleted on Mar 9, 2009 13:46:10 GMT
I am crushed.
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Post by bixaorellana on Mar 9, 2009 18:43:26 GMT
You'll have to settle for Franco-Mississippi Frawg.
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Post by Deleted on Mar 9, 2009 18:48:31 GMT
I was always so amazed growing up how easy it was to catch toads. They were so slow, fat and clunky. Frogs and lizards took much more skill to catch.
Not being a predator, I have no idea how the southern USA toads survive, unless they are poisonous for the other animals to eat. I know that their skin is not poisonous since I fondled hundreds of them, and they peed on me too, with no ill effects.
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Post by Deleted on Mar 9, 2009 18:49:08 GMT
(Perhaps this information does not belong on the recipe thread.)
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Post by gyro on Mar 9, 2009 20:08:28 GMT
My relatives in deepest darkest Norfuck used to catch frogs and blow them up by sticking a reed stalk up their bum and blowing ...
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Post by Deleted on Mar 9, 2009 20:35:18 GMT
And how does the recipe go after that first bit?
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Post by bixaorellana on Mar 9, 2009 21:11:38 GMT
I'm pretty sure toad skin has a bad taste. Because of their sluggishness, toads are frequently picked up by dogs, who then get a funny look on their faces & spit out the toad.
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Post by Deleted on Mar 9, 2009 22:11:02 GMT
I will wax on about the Reptiles and Amphibians of Louisiana down in the Container Terminal,Chez Casimira is also known as Maison des Grenouilles.
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Post by hwinpp on Mar 10, 2009 3:46:16 GMT
Thanks, G.
I don't have an oven unfortunately. Maybe later in the year when I have moved.
The recipe sounds easy enough and I can get pretty good (imported) sausages here.
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Post by gyro on Mar 10, 2009 5:29:34 GMT
Whereabouts are you, hwinpp ?
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Post by hwinpp on Mar 10, 2009 8:00:39 GMT
I'm in Phnom Penh. Most people here just have a 2- flame gas cooker, occasionally a microwave. I don't like the place I'm staying in and will be moving into a new place on 1st May. I'm considering getting an oven then.
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Post by Deleted on Sept 22, 2009 8:36:34 GMT
I never get tired of mashed potatoes but I don't like to make them from scratch.
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