The BDSM Kitchen
- Thread starter catalina_francisco
- Start date
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
LOL...everyone looks at me in disbelief....is why I usually wait until they have eaten a piece then begin asking what makes it taste so good as I hand them more....I am going to try a new soup here....couldn't find any for months that didn't have noodles in which I thought might be pushing it a bit far!!
Catalina
Catalina
FungiUg
Waves at Cats
- Joined
- Nov 20, 2001
- Posts
- 10,242
Nooo... I have seen tomato used in cake before. Just never thought to use tomato *soup*!
Damned shame about no noodle-less soup -- and yeah, noodles would be a bit much in a cake. My suggestion is to go for a combination of tomato juice and tomato paste.
Damned shame about no noodle-less soup -- and yeah, noodles would be a bit much in a cake. My suggestion is to go for a combination of tomato juice and tomato paste.
Luna_Wolf72
CinnaWolf circa 2023
- Joined
- Mar 27, 2003
- Posts
- 43,982
James G 5 said:I am frankly SHOCKED that it took this long for someone to make this joke
Why...I say it all the time!!!
pet
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
FungiUg said:
Makes for a beautiful moist cake..I did find one noodleless soup in an obscure shop so have to stock up next time. Let me know if you try it what you think.
Cat
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
astralkiss
Phoenix Rising
- Joined
- Nov 5, 2002
- Posts
- 881
A really good but most people find nasty dish
POUTINE (French-Canadian)
Home > Recipes
Poutine (Fries and Gravy)
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd
In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
POUTINE (French-Canadian)
Home > Recipes
Poutine (Fries and Gravy)
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd
In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
James G 5
Holding Lit together
- Joined
- May 16, 2002
- Posts
- 12,586
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
James G 5 said:I am FAR too lazy to post this twice, so go read this post and then post any comments here, please
And if you see your recipe unattributed, PM me...as I work on the page I am going to try & go back thru the thread & find who posted what
That is cool....but you really need a subbie butt to chase and fill in all those spare hours. LOL. Seriously, think you have done well.
Catalina
James G 5
Holding Lit together
- Joined
- May 16, 2002
- Posts
- 12,586
catalina_francisco said:That is cool....but you really need a subbie butt to chase and fill in all those spare hours. LOL. Seriously, think you have done well.
Catalina
I agree about the subbie
And thanks on the rest
Still MUCH to do!
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
Baked Fluffy Cheese
3 tablespoons milk
3/4 cup grated cheese
3 eggs
salt and pepper
3 slices of bread, toasted
1. Place milk and cheese in a small pan and stir gently over low heat.
2. When cheese is melted add beaten egg yolk and continue cooking carefully until mixture thickens.
3. Remove from heat. Beat egg whites until stiff and fold into the mixture.
4. Place toast in the bottom of a greased, oven proof dish.
5. Pour fluffy egg mixture over toast, sprinkle with seasoning and brown lightly under griller.
6. Serve at once.
3 tablespoons milk
3/4 cup grated cheese
3 eggs
salt and pepper
3 slices of bread, toasted
1. Place milk and cheese in a small pan and stir gently over low heat.
2. When cheese is melted add beaten egg yolk and continue cooking carefully until mixture thickens.
3. Remove from heat. Beat egg whites until stiff and fold into the mixture.
4. Place toast in the bottom of a greased, oven proof dish.
5. Pour fluffy egg mixture over toast, sprinkle with seasoning and brown lightly under griller.
6. Serve at once.
G
Guest
Guest
New Potatoes Alfredo
One that Der Kinder like (And may be partially responsible for me needing to get back in shape)
Take new potatoes (if lazy can use canned)
Slice
Cook in butter, with the addition of dill weed, onion, garlic, and rosemary.
WHen they are done, drain excess fluid, and add generic alfredo sauce.(See above note on laziness)
Nice, simple, and very tasty side dish.
Served it to the kids last night with leftover leg of lamb.
One that Der Kinder like (And may be partially responsible for me needing to get back in shape)
Take new potatoes (if lazy can use canned)
Slice
Cook in butter, with the addition of dill weed, onion, garlic, and rosemary.
WHen they are done, drain excess fluid, and add generic alfredo sauce.(See above note on laziness)
Nice, simple, and very tasty side dish.
Served it to the kids last night with leftover leg of lamb.
G
Guest
Guest
James G 5 said:THAT my dear, is a matter altogether different
Your goose will be cooked soon enough
Shouldn't this one be over on the thread about the German cannibal??????????????
Kajira Callista
Empty
- Joined
- Sep 10, 2003
- Posts
- 19,348
EKVITKAR said:
i was thinking we really need to put that guys recipe in here!!!
redelicious
Bedroom Bottom
- Joined
- May 21, 2002
- Posts
- 12,939
Kajira Callista said:
Maybe James can help us pick out a nice chianti.
G
Guest
Guest
FungiUg said:
Or more topicly......Perhaps a good Rhine.
Luna_Wolf72
CinnaWolf circa 2023
- Joined
- Mar 27, 2003
- Posts
- 43,982
A note from James
I was told to post that James G 5 is in his kitchen working on
Pork Loin in cognac sauce. He will post the exact recipe if it turns out ok..
I was told to post that James G 5 is in his kitchen working on
Pork Loin in cognac sauce. He will post the exact recipe if it turns out ok..
catalina_francisco
Happily insatiable always
- Joined
- Jul 29, 2002
- Posts
- 18,730
Re: A note from James
LOL...thanks. Only mentioned about 5 minutes ago James had not been around lately, and yesterday thought we needed to resurrect this kitchen to working order despite all our dieting woes. Great reminder and I for one look forward to this recipe which the thought of is going to give me pleasant dreams tonight I'm sure.
Catalina
apet4you said:I was told to post that James G 5 is in his kitchen working on
Pork Loin in cognac sauce. He will post the exact recipe if it turns out ok..
LOL...thanks. Only mentioned about 5 minutes ago James had not been around lately, and yesterday thought we needed to resurrect this kitchen to working order despite all our dieting woes. Great reminder and I for one look forward to this recipe which the thought of is going to give me pleasant dreams tonight I'm sure.
Catalina
Luna_Wolf72
CinnaWolf circa 2023
- Joined
- Mar 27, 2003
- Posts
- 43,982
I told Him i would eat all of it but the pork...
(ICK)
hopefully it will turn out...
(ICK)
hopefully it will turn out...
FungiUg
Waves at Cats
- Joined
- Nov 20, 2001
- Posts
- 10,242
I've been doing a lot of "diet cooking" in the last few months. Asian food is excellent -- low in fat, easy to prepare, healthy.
Here's a nice little trick I discovered. Take a pita bread (or two), and slice it up into short strips. Put the strips on an oven tray and bake in a moderate oven for around 10-15 mins, until the strips start going brown. Serve with fresh hummus. Makes a low-fat healthy alternative to potato chips and dip, easy to make too!
(I miss crisps.)
You can also use pita bread as an alternative pizza base. On the weight watchers points plan, a pita bread is 3 points, so that's way more manageable than a dough base.
Here's a nice little trick I discovered. Take a pita bread (or two), and slice it up into short strips. Put the strips on an oven tray and bake in a moderate oven for around 10-15 mins, until the strips start going brown. Serve with fresh hummus. Makes a low-fat healthy alternative to potato chips and dip, easy to make too!
(I miss crisps.)
You can also use pita bread as an alternative pizza base. On the weight watchers points plan, a pita bread is 3 points, so that's way more manageable than a dough base.
James G 5
Holding Lit together
- Joined
- May 16, 2002
- Posts
- 12,586
EKVITKAR said:
Ha ha
Geographic jokes aside, human flesh (depending on preperation) is supposed to taste like somewhat gamey & VERY greasy pork
So a Rhine would be too sweet unless it was salt-cured flesh
Best match for, say, roast human would most likely be a nice Pinot Noir
(odd to find this given that I am about to post a pork recipe LOL)
Similar threads
