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December 5th, 2007 | #61 |
Senior Member
Join Date: Feb 2006
Posts: 1,498
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Tonight's supper:
http://www.ivillage.co.uk/food/tools...3,6140,00.html PS I shall not forget to address the Haggis |
December 5th, 2007 | #62 | |
Senior Member
Join Date: Feb 2006
Posts: 1,498
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Quote:
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! |
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December 6th, 2007 | #63 |
WN Mother
Join Date: Sep 2007
Location: Ireland
Posts: 2,469
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For tonight steak, sweet potatoes and vegetables. Mmmmmyummy.
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December 6th, 2007 | #64 |
Junior Member
Join Date: Oct 2007
Location: USA
Posts: 160
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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
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December 6th, 2007 | #65 |
Junior Member
Join Date: Oct 2007
Location: USA
Posts: 160
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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 |
December 6th, 2007 | #66 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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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.
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'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. |
December 7th, 2007 | #67 |
WN Mother
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Location: Ireland
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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.
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jews do NOT deserve to have the letter 'j' capitalized, not even if it is the first word of a sentence. |
December 9th, 2007 | #68 |
Senior Member
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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 |
December 9th, 2007 | #69 |
Banned
Join Date: Dec 2003
Location: Cali
Posts: 6,907
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Man those look good!
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December 10th, 2007 | #71 |
Senior Member
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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 |
December 10th, 2007 | #72 |
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Join Date: Apr 2004
Posts: 9,744
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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 01:55 AM. |
December 10th, 2007 | #73 |
Holy Polaris!
Join Date: Mar 2007
Posts: 1,079
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Ew, I can't stand that much butter on veggies.
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December 10th, 2007 | #74 |
Senior Member
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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 09:55 PM. |
December 10th, 2007 | #75 | |
Senior Member
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Quote:
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December 11th, 2007 | #76 | |
Banned
Join Date: Dec 2003
Location: Cali
Posts: 6,907
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Quote:
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December 11th, 2007 | #77 |
Banned
Join Date: Jul 2007
Location: Right Here
Posts: 1,798
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lemmon Herb Chicken/broccoli/new Potatoes/yams
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December 11th, 2007 | #78 |
Banned
Join Date: Feb 2004
Posts: 5,392
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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 130°F for a medium-rare roast (125°F for rare; 145°F 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 09:49 PM. |
December 14th, 2007 | #79 |
WN Mother
Join Date: Sep 2007
Location: Ireland
Posts: 2,469
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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.
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December 14th, 2007 | #80 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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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
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'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 09:53 PM. |
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