09-07-2005, 02:13 PM | #201 |
Dúnedain Ranger of the North
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Cool! Its fun to experiment with maranides. I usually use it on hamburgers though to make sure its a good one before trying it on a steak.
Make me want to BBQ steak tonight....
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09-13-2005, 11:46 AM | #202 |
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Well, I made the steaks, you guys; I utilised methods taken from both Spock & Snowdog - and they turned out EXCELLENT!!! Really yummy. What I did was I bought Milanesa cut steaks, I rubbed them with lots of salt and a little black pepper, and put like a tablespoon of red wine vinegar with about 1/2 cup olive oil, and also layered the Milanesas with crescent-moon cut onions. I powdered the steaks on each side with Hungarian organic paprika, then I put all this stuff together and marinated it in the fridge for like 6 hours, then I cooked it on the stove. My boyfriend loved those steaks, and he's inCREDibly hard to please, he's an uber-critic! Thanx to you guys 4 the ideas!
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09-13-2005, 11:53 AM | #203 |
Dúnedain Ranger of the North
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That actually sounds pretty darn good! I will have to try it!
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09-13-2005, 12:28 PM | #204 |
An enigma in a conundrum
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Now Lotesse has her "very own, precious" ..receipe.
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09-18-2005, 02:02 PM | #205 |
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Anybody know how to make really good homemade Hollandaise sauce, for Eggs Benedict?
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09-19-2005, 10:16 AM | #206 |
Dúnedain Ranger of the North
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I haven't tried it, but I consulted my culinary friend Raven Tinuviel over on Arnor, and she recommends this one:
Hollandaise sauce
Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.
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09-19-2005, 01:44 PM | #207 |
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Thanx, Snowdog! I shall give it a whirl. It doesn't look as complicated as I'd thought it would be.
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12-04-2005, 07:32 PM | #208 | ||
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How did your Hollandaise sauce come out Lotesse?
Here's an easy recipe for Miso Soup... 1 c. water 1 tsp. wakame (dried seaweed) 1 tbsp. soy bean paste green onions to taste about 15 cubes (plain) tofu. (about 1 cm cubed in size) 1 leaf Chinese cabbage (this kind) 1. Slice the white stem from the cabbage leaf, and slice into slivers. Tear up the leafy part into bite-sized pieces. 2. Add sliced white stem to water and bring to boil. 3. When water is boiling, add remaining ingredients, including the leafy part of the cabbage. 4. Serve and enjoy! Miso soup is traditionally drunk out of the bowl and eaten with chopsticks. edit: This makes one medium-sized bowl.
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12-05-2005, 12:08 PM | #209 |
An enigma in a conundrum
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I cheat. I've a great packet of Miso soup mix purchased at a store in a more urban area than I am in. It's great stuff and easy too.
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12-05-2005, 12:30 PM | #210 | ||
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Oh yeah, I love those miso soup packets. I like them so much I wanted to try making my own. I wish I could get some wheat germ for mine. Some of the packets come with it, it's that circular brown thing that comes in some nice miso soups. (I tried to find a picture of it.)
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12-06-2005, 09:35 AM | #211 |
Lady Tipple & Queen of Blessed Thistle
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Question
Question: I making mashed potatoes for a work christmas party and I want to go cheap cheap cheap but have it taste great good yummy....
Can I add like butter and (mysterious spice) have it taste like heaven? Any helpful <---key word suggestions
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12-06-2005, 09:37 AM | #212 |
An enigma in a conundrum
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A dash of salt and pepper and a quarter cup of shredded parmesian cheese will make them even yummier.
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12-06-2005, 11:28 AM | #213 |
Elf Lord
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I use milk or cream with plenty o pepper and some chopped parsley if I've got it fresh.
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12-06-2005, 12:08 PM | #214 | |
Lady Tipple & Queen of Blessed Thistle
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Quote:
good good good, excellent ideas!
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12-06-2005, 12:09 PM | #215 | |
Lady Tipple & Queen of Blessed Thistle
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Quote:
Ahhh, you mean just mix in the cheese after I've done the potatoes? Cheese is always a good idea, eh
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12-06-2005, 12:22 PM | #216 |
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I put sour cream in as well as milk - always makes it really creamy . And I definitely add butter, salt and pepper. Always
I've used parsely, and parmesan, and can vouch for both suggestions! Mmmm...I think I'm addicted to potatoes |
12-06-2005, 02:50 PM | #217 | |
An enigma in a conundrum
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Quote:
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12-06-2005, 02:55 PM | #218 | |
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This is for my co-workers....so of course they're going to be instant! Thanks for the suggestions! EB's quick 2 minute meal: fill bowl 3/4 with H2O, add half can of corn or sweet peas, nuke 2 minutes, add instant potatoes + butterspray + assorted spice = quick, yummy, and quick.
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12-06-2005, 03:09 PM | #219 |
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YUM! I love mashed potatoes and peas-LeSeur preferably
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12-06-2005, 07:24 PM | #220 | ||
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Spock and The Gaffer, both your mashed potato suggestions sound delicious! I also like garlic mashed potatoes, but that's a bit risky at a party.
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