Saint Peter
shoots left
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Foodgasms
- Thread starter tortoise
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LukkyKnight
Equal Opportunity Enjoyer
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No worries, eyebrows grow back fairly quickly it turns out.
Delicacy
Unidentified Cloud Object
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Back when I was growing up in the tiny town of Ely, Minnesota, my great-grandma would make some type of meat on a stick. If I remember correctly, it was battered and fried. Kind of like chicken fried steak, but I'm pretty sure it wasn't chicken fried steak. My great-grandma is Yugoslavian, so it may be a Slavic recipe.
Has anyone ever heard of this? Or anything like it?
It's driving me crazy trying to think of what it was.
Has anyone ever heard of this? Or anything like it?
It's driving me crazy trying to think of what it was.
Rambling Rose
My Aim Is True
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Was it pork? Mmmmm, pork.
LukkyKnight
Equal Opportunity Enjoyer
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Ely? Really?
You're sure we're not talking about some precursor to state fair corndogs?
Delicacy
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Really. I lived there til I was 9, on the shore of Shagawa Lake.
They weren't corn dogs. I know my corndogs.
Delicacy
Unidentified Cloud Object
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It may have been pork.
I asked my mom and she has no idea what I'm talking about.
Maybe it was a fooddream.
Tati
runs with scissors
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rosco rathbone
1. f3e5 2. g4??
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a gnarly stew
Ech. I'm on one of those recipes where it's like "what the hell were you thinking???"
Some lentil-tomato-rice thing. It's going to taste like gunpowdert, twigs and stones with battery acid on top and I would have known all that if I thought about the recipe first.
Ech. I'm on one of those recipes where it's like "what the hell were you thinking???"
Some lentil-tomato-rice thing. It's going to taste like gunpowdert, twigs and stones with battery acid on top and I would have known all that if I thought about the recipe first.
Saint Peter
shoots left
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How long will Teflon tape last as a gasket for a small gas weedeater?
Delicacy
Unidentified Cloud Object
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rosco rathbone
1. f3e5 2. g4??
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Not that long. Gas is a powerful solvent. The adhesive will go before the tape does.
rosco rathbone
1. f3e5 2. g4??
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a gnarly stew
It looks exactly like something you'd have been served in 1973 in a place with kids running around with no pants on and a really filthy kitchen and The Band playing in the background.
TOok half a cup of salt to make it edible.
It looks exactly like something you'd have been served in 1973 in a place with kids running around with no pants on and a really filthy kitchen and The Band playing in the background.
TOok half a cup of salt to make it edible.
Rambling Rose
My Aim Is True
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Sweet Jesus. I'll have seconds.
LukkyKnight
Equal Opportunity Enjoyer
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People thought "corn dog" was a strange name at first, too.
It appears your state fair is rather fond of serving food on a stick!
http://answers.yahoo.com/question/index?qid=20060817154147AAIoWLb
Saint Peter
shoots left
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Macaroni and cheese on a stick is not only food, but also entertainment.
LukkyKnight
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We got the idea from an aged Serbocroatian woman living somewhere northeast of Duluth.
Saint Peter
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Serb on a Stick is one of our best sellers this year.
LukkyKnight
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Everything is better on a stick.
Is that self-referential?
vinorosso
Shiny
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Provided it's a quality stick, of course.
LukkyKnight
Equal Opportunity Enjoyer
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Ah, one of those tricky subjective replies. I see.
tortoise
roosevelt dime
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Take a load off, Fannie.
I made my boys the most amazing dinner tonight. Since I can't eat solid foods, I'm making up for it with food porn - looking through every cookbook I own and finding awesome things to make! This one is from the Williams-Sonoma Paris cookbook - I use it a lot and every recipe is a winner.
So anway, of course, I had to cheat a little so I could taste as I cooked. Hot damn it was delishhhhh! I ended up soaking some couscous with the sauce and had to stop myself from licking the damn plate. 
Poulet Au Riesling
1 whole chicken, cut into pieces, preferable with legs and thighs attached
Salt and Pepper
3 tbl evoo
6-8 shallots (about 1/2 lb) chopped
3 garlic gloves, chopped (I used a few more than 3)
1 bottle of dry Riesling
3 tbl small pieces dried mushrooms (I used chanterelles)
2 cups chicken stock
2 tbl coarsely chopped tarragon
3/4 cup heavy (double) cream
Few drops of lemon juice
2 tbl fresh chopped chives
1-2 tbl chopped fresh chervil
1) Preheat the oven to 350. Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with olive oil. In a large, heavy pan (I used a cast iron pan - worked beautifully) over medium-high heat, brown the chicken in batches, turning occasionally, 10-15 minutes per batch. Transfer to a platter.
2) Pour off all but 2 tbl of fat from the pan and return to medium heat. Add the shallots and garlic and saute until beginning to soften, about 5 minutes. Add the Riesling, raise heat to high and bring to a boil. Cook until reduced by half, 10-15 minutes. Stir in the mushrooms, stock and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.
3) Bake the chicken until opaque throughout when pierced with a knife, 35-40 minutes. Raise the heat to 400 degrees and continue baking until edges of skin are crisp, about 5 minutes. Transfer the chicken to a deep platter and tent with aluminum foil to keep warm.
4) Spoon off any fat from the sauce. Place the roasting pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7-8 minutes. Stir in the cream and taste, adjust the seasonings with salt and pepper and lemon juice. Pour sauce over the chicken and sprinkle with the chives, chervil, and remaining tarragon. Serve at once.
Serve with a fragrant, dry Riesling or a crisp white wine.
So anway, of course, I had to cheat a little so I could taste as I cooked.
Hot damn it was delishhhhh! I ended up soaking some couscous with the sauce and had to stop myself from licking the damn plate. Poulet Au Riesling
1 whole chicken, cut into pieces, preferable with legs and thighs attached
Salt and Pepper
3 tbl evoo
6-8 shallots (about 1/2 lb) chopped
3 garlic gloves, chopped (I used a few more than 3)
1 bottle of dry Riesling
3 tbl small pieces dried mushrooms (I used chanterelles)
2 cups chicken stock
2 tbl coarsely chopped tarragon
3/4 cup heavy (double) cream
Few drops of lemon juice
2 tbl fresh chopped chives
1-2 tbl chopped fresh chervil
1) Preheat the oven to 350. Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with olive oil. In a large, heavy pan (I used a cast iron pan - worked beautifully) over medium-high heat, brown the chicken in batches, turning occasionally, 10-15 minutes per batch. Transfer to a platter.
2) Pour off all but 2 tbl of fat from the pan and return to medium heat. Add the shallots and garlic and saute until beginning to soften, about 5 minutes. Add the Riesling, raise heat to high and bring to a boil. Cook until reduced by half, 10-15 minutes. Stir in the mushrooms, stock and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.
3) Bake the chicken until opaque throughout when pierced with a knife, 35-40 minutes. Raise the heat to 400 degrees and continue baking until edges of skin are crisp, about 5 minutes. Transfer the chicken to a deep platter and tent with aluminum foil to keep warm.
4) Spoon off any fat from the sauce. Place the roasting pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7-8 minutes. Stir in the cream and taste, adjust the seasonings with salt and pepper and lemon juice. Pour sauce over the chicken and sprinkle with the chives, chervil, and remaining tarragon. Serve at once.
Serve with a fragrant, dry Riesling or a crisp white wine.
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