Foodgasms

[tortoise]

The parmesan I buy is Grana Padano, and it tastes just like the other parmesan I try. Parmasano and fries, mmmm!

I'm off to do some grocery shopping, but I have tiger prawns marinating with soy, oil, ginger, garlic, honey and some olive oil. DejaNu's recommendation! I almost always only eat them with melted butter. Boring - but I can taste the shrimp

Sounds like a delicious marinade. I might add a bit of acid to it, myself, such as lemon or lime juice, but just a few minutes before cooking. You don't want to leave shrimp or fish in acid too long, unless you're going for a ceviché.

Reminds me of the prawns that I grilled for Collette at our cabin in the Smokies. They were ginormous, about 4-5 per pound.

 

[Collette]

I had truffle fries at the Bellagio, once. In fact, I believe that was the impetus for me buying my first bottle of white truffle oil.

I will make some for you next week, or a "home fry" version thereof, with roasted potatoes.

Yay! I'm such a lucky lady.

Where did you buy yours and what brand? I'll get it there since you found it to be yummy.

I bought mine (Roland's) at a local market. Amazon has it, but only in the 8.4 oz. bottle. Mine is 1.86 oz. They have a large selection of brands, though.
http://www.amazon.com/s/ref=nb_ss_g...rmet&field-keywords=white+truffle+oil&x=0&y=0


The main reason I picked that one up was that the ingredients were listed. Some of the bottles didn't have them or seemed to have extras, besides the olive oil and truffles.

 

[DiverDowner]

Sounds like a delicious marinade. I might add a bit of acid to it, myself, such as lemon or lime juice, but just a few minutes before cooking. You don't want to leave shrimp or fish in acid too long, unless you're going for a ceviché.

Reminds me of the prawns that I grilled for Collette at our cabin in the Smokies. They were ginormous, about 4-5 per pound.

Mmmm.....ceviche sounds great....'specially if you caught/speared the fish that morning.....nothing like fresh from the sea goodness

 

[Saint Peter]

I just used teflon tape to stop the gas leak between a rubber plug and the plastic gas tank on my weed whacker.

Will the gas eat the teflon tape and render my cheesy patch worthless?

 

[Recidiva]

I bought mine (Roland's) at a local market. Amazon has it, but only in the 8.4 oz. bottle. Mine is 1.86 oz. They have a large selection of brands, though.
http://www.amazon.com/s/ref=nb_ss_g...rmet&field-keywords=white+truffle+oil&x=0&y=0

The main reason I picked that one up was that the ingredients were listed. Some of the bottles didn't have them or seemed to have extras, besides the olive oil and truffles.

YES! Exactly what I wanted, thank you so much.

*does the truffle oil victory dance and awaits delivery*

 

[Saint Peter]

I wonder if Hester's garlic grass smells worse than SaintPeter's gasoline jeans.

 

[Saint Peter]

I see how it is. Prissy Foodgasm posters.

Send Lukky a link. I am going out to the garage for a smoke.

 

[Tati]

Made lasagna...

Spinach noodles, cottage cheese, spinach, roasted garlic and green peppers, sun dried tomatoes, onions, sauce, ground beef with oregano and basil... store bought sauce because lasagna is time consuming enough without making sauce from scratch on top of that, and I don't have any frozen right now.

Not bad for my first attempt at "real" lasagna. Normally I just layer regular pasta with stuff, its easier.

My boy had two servings and gobbled them down, so it had to have been good. If he doesn't like something, he'll eat a little bit, push it around on his plate, and claim he wasn't that hungry.

It worked just fine in my deep square pan... just more layers, which is better in my opinion anyways!

Yay! I'm glad it worked out for you, I do love veggies in my lasagna.

 

[Saint Peter]

Yay! I'm glad it worked out for you, I do love veggies in my lasagna.

Do you love lawn equipment?

 

[Tinkersquash]

Sounds like a delicious marinade. I might add a bit of acid to it, myself, such as lemon or lime juice, but just a few minutes before cooking. You don't want to leave shrimp or fish in acid too long, unless you're going for a ceviché.

Reminds me of the prawns that I grilled for Collette at our cabin in the Smokies. They were ginormous, about 4-5 per pound.

You read my mind. I had a taste before I left and despite all the pangytwang of the ingredients, it was missing something. I bought lemons while I was out

And no, I'm not going for a ceviché. Not a huge fan of that yet, with shrimp. Maybe one day!

4 to 5 shrimp per pound?! Were they just as yummy? God. I want.

Last night I indulged in baby shrimp with aioli and sherry. It was meant to last for a couple of days

 

[Tati]

Do you love lawn equipment?

I love my riding mower

 

[Saint Peter]

I love my riding mower

Nice. I have the old school push mower. At least it does not leak gas all over me before lunch.

 

[Tati]

Nice. I have the old school push mower. At least it does not leak gas all over me before lunch.

I have a push mower too, to get in between things, I am one of the weird ones that happen to love the smell of gasoline, bus exhaust at the Port Authority too.

 

[fallenupright]

Yay! I'm glad it worked out for you, I do love veggies in my lasagna.

Me too. Veggies are yummy.

 

[MakersandIce]

Reminds me of the prawns that I grilled for Collette at our cabin in the Smokies. They were ginormous, about 4-5 per pound.

I've never run into 4/5 count shrimp. I thought 8/10s were huge.

 

[LukkyKnight]

I see how it is. Prissy Foodgasm posters.

Send Lukky a link. I am going out to the garage for a smoke.

It's all about priorities, dude.

Well, priorities and the stench from your jeans.
I mean, face it, petroleum fumes are not appetizings.​

 

[Rambling Rose]

*sniff sniff*

What is that smell?

 

[Saint Peter]

*sniff sniff*

What is that smell?

Damn you, Rose!

Don't make me Scrabble your ass!!


Just kidding. The lawn looks great in case any of you house people care about that type of thing.

I feel a cigar is in order.

 

[LukkyKnight]

*sniff sniff*

What is that smell?

Teflon?http://www.micromatic.com/images/3/300x300/MP-032.jpg

 

[Saint Peter]

Teflon?http://www.micromatic.com/images/3/300x300/MP-032.jpg

Just a patch until the part come in. Sheesh.

 

[leZilla]

I've been searching for a good beef wellington

I know it's not beef wellington but speaking of beef, I found this recipe on Gordon Ramsay's website that looks simply amazing.

Speedy Beef Bourguignon

Ingredients
2 tbsp olive oil
3 large shallots, finely chopped
4 garlic cloves, lightly crushed with skins
Few sprigs of thyme
100g pancetta, cut into cubes
100g mushrooms, sliced
4 x 175g fillet steaks (about 2.5cm thick)
Sea salt and freshly ground black pepper
Few knobs of butter
2 tsp Dijon mustard
Splash of red wine vinegar
100ml beef or chicken stock
1 tbsp tomato puree
2-3 tbsp crème fraiche
2 tbsp freshly chopped parsley

1. Heat 1 tbsp of the oil in a heavy-based frying pan and sauté the shallots, garlic, pancetta and thyme together over a moderate heat until the shallots are soft and the pancetta lightly golden. Remove from the pan and set aside

2. Place another tablespoon of olive oil into the pan with the mushrooms and continue to fry until the mushrooms are just cooked. Combine them with the shallots and pancetta mix. Keep warm.

3. Season the steak with salt and pepper. Heat the remaining oil. Add the steaks and fry for 2 ½ minutes on each side for rare. Add the butter for the final minute of cooking to help brown the steak and to keep it moist, spooning it over as the beef cooks. Spread some mustard over the top of the steaks. Transfer the beef to a warm plate and leave to rest.

4. Deglaze the pan with the red wine vinegar and reduce until almost fully evaporated. Add the tomato puree, stock and crème fraiche. Reduce the liquid down by a third until thickened slightly. Return the shallots, pancetta, garlic and mushrooms and their juices to the pan then check for seasoning. Finish with a few knobs of butter for a velvety finish. Add the parsley to the sauce just before serving.

I can't wait to try this once I am able to eat solid food again.

 

[Collette]

I've never run into 4/5 count shrimp. I thought 8/10s were huge.

They were yummy monsters!

*sniff sniff*

What is that smell?

Pete's equipment!

 

[LukkyKnight]

Just a patch until the part come in. Sheesh.

I tried to use that stuff to make a fry pan non-stick. It's over-rated.

 

[Saint Peter]

I tried to use that stuff to make a fry pan non-stick. It's over-rated.

You have to soak it in gas to make it all gummy first.

 

[LukkyKnight]

You have to soak it in gas to make it all gummy first.

I knew I missed some key step in the process. It's very hard to get something that slippery to stick, so I had resorted to some adhesive product which turned out not to be very...um.. heat tolerant. On the other hand, the nearly invisible fumes did serve to verify that the battery in my toast detector were still working.

It also detected the somewhat more visible fumes that followed.

On the whole it was a good night for dining out.