"Dave Smith" wrote in message
...
Omelet wrote:


Mm yeah! Grilling asparagus was the one thing that finally prompted me
to buy one of those flat grilling pans so you could do veggies that
would otherwise drop thru the gratings!

Have you tried sliced zucchini or yellow crookneck squash, sliced,
marinated and grilled?

Portabello mushrooms are also utterly divine. ;-d

Now that you have a grill pan you should be using it for grilling
meats. Steaks, chops and boneless skinless chicken breasts are
all great grilled. I have also done shrimp and fish on mine. I
live it. I use it all the time for grilling when it is too cold
to BBQ.

Now that you have a grill pan you should be using it to grill more
vegetables than meat.
The pile on your plate should be twice as large on the vegetable side as it
is on the protein and starch combined.

"Omelet" wrote
14CornishHensPlated.jpg
http://tinypic.com/48qvjvl.jpg

Very nice presentation! Looks delicious.

"Omelet" wrote
15WeedsNRoses111206.jpg
http://tinypic.com/43o5c11.jpg
--


Looks like JFK.

In article ,
"Theoric The Squinter" wrote:

My two guests dove into it eagerly but we still had a nice dinner
conversation...

People that talk while they eat not hungry. Why would you invite them over
in the first place?

They wanted to talk. lol I did not force the conversation. I'm not
that rude!

I could tell they were hungry... I had informed them of the menu ahead
of time via e-mail so I think they made sure they were.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"Muddle" wrote:

"Dave Smith" wrote in message
...
Omelet wrote:


Mm yeah! Grilling asparagus was the one thing that finally prompted me
to buy one of those flat grilling pans so you could do veggies that
would otherwise drop thru the gratings!

Have you tried sliced zucchini or yellow crookneck squash, sliced,
marinated and grilled?

Portabello mushrooms are also utterly divine. ;-d

Now that you have a grill pan you should be using it for grilling
meats. Steaks, chops and boneless skinless chicken breasts are
all great grilled. I have also done shrimp and fish on mine. I
live it. I use it all the time for grilling when it is too cold
to BBQ.

Now that you have a grill pan you should be using it to grill more
vegetables than meat.
The pile on your plate should be twice as large on the vegetable side as it
is on the protein and starch combined.

You'll note that the only starch on those plates was the rice...... ;-)

I prefer equal meat to veggies. Don't underestimate the body's need for
adequate protein levels.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article , "cybercat"
wrote:

"Omelet" wrote
14CornishHensPlated.jpg
http://tinypic.com/48qvjvl.jpg

Very nice presentation! Looks delicious.

Thanks!
Thought about decorating it with some greenery (spinach leaves or
lettuce) but was too tired at that point. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"cybercat" wrote:

"Omelet" wrote
15WeedsNRoses111206.jpg
http://tinypic.com/43o5c11.jpg
--


Looks like JFK.

????? whoosh
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" wrote in message
news
In article ,
"cybercat" wrote:

"Omelet" wrote
15WeedsNRoses111206.jpg
http://tinypic.com/43o5c11.jpg
--


Looks like JFK.

????? whoosh
--

There is a white rose variety, a hybrid tea called
"John F. Kennedy." It's form looks just like that.

Pandora wrote:

This is Wonderful!!! A shape with butter!! Only great chef do it ))) It's
such a lovely thing.
How do you do? I mean : do you use a mixer to mix herbs with butter or do
you use a wood spoon?
Because I think that butter mixed with blades of a robot could heat itself.
And another question: what is the percentage of lemon do you use?
Sorry for my english but I hope I have explained what I meant.


I haven't measured the ingredients for lemon-dill butter for a long time
so I looked in the Silver Palate Cookbook for advice. They say to use 8
Tablespoons of butter (1 stick, or 1/4 pound), 3 Tablespoons chopped
fresh dill, 1/2 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard.


I don't make very much at a time so I just use a metal spoon to soften
the butter, but you could use a food processor with a steel blade. The
working of the machine won't heat it too much.


For shapes, I just spoon the butter on to a piece of plastic wrap and
roll it into a cylinder. I refrigerate it like that. To serve, I just
cut a thick "coin" from the cylinder for a round shape. If you like,
however, you can buy special butter molds. There's an example he

http://www.chefgadget.com/GadgetsGarnish.asp
http://www.historicimpressions.com/Butter.htm
http://www.nextag.com/butter-mold/se...69DA0659404564


--Lia

In article ,
"cybercat" wrote:

"Omelet" wrote in message
news
In article ,
"cybercat" wrote:

"Omelet" wrote
15WeedsNRoses111206.jpg
http://tinypic.com/43o5c11.jpg
--


Looks like JFK.

????? whoosh
--

There is a white rose variety, a hybrid tea called
"John F. Kennedy." It's form looks just like that.

Oh! Sorry... I like roses but don't know a lot about them.
Do you raise them? These came from the grocery store.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Oh pshaw, on Mon 13 Nov 2006 12:08:40p, Omelet meant to say...

In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:

Oh pshaw, on Mon 13 Nov 2006 05:04:19a, Omelet meant to say...

Worked out very well. :-)
My two guests dove into it eagerly but we still had a nice dinner
conversation... They actually consumed more of the meal than they or
I expected them to. G Guess it was good!

Question, I don't entertain very often. How many people here send
leftovers home with dinner guests if they are good friends (and they
want them) and there is still plenty of fresh, unserved food
available?

I somehow managed to miss your original post, Katra, but had to
compliment you on a fabulous spread!!! Everything looks and sounds
delicious. From your description, it was obviously enjoyed by all!

They sure chowed down... That imho is the greatest compliment to the
"chef". thanks!


I don't entertain much at all anymore. Perhaps that will change after
we move. In any event, unless I barely know the people, I always offer
anything they'd like to take home, and i usually have takers. :-)

Cool, thanks! I was just unsure of the common protocol for that.
I know they were more than happy to take stuff home with them!

Did you see the pic series?

Yes, I drooled at every shot! :-)

--
Wayne Boatwright @¿@¬
_____________________

In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:

Oh pshaw, on Mon 13 Nov 2006 05:04:19a, Omelet meant to say...

Worked out very well. :-)
My two guests dove into it eagerly but we still had a nice dinner
conversation... They actually consumed more of the meal than they or I
expected them to. G Guess it was good!

Question, I don't entertain very often. How many people here send
leftovers home with dinner guests if they are good friends (and they
want them) and there is still plenty of fresh, unserved food available?

I somehow managed to miss your original post, Katra, but had to compliment
you on a fabulous spread!!! Everything looks and sounds delicious. From
your description, it was obviously enjoyed by all!

They sure chowed down... That imho is the greatest compliment to the
"chef". thanks!


I don't entertain much at all anymore. Perhaps that will change after we
move. In any event, unless I barely know the people, I always offer anything
they'd like to take home, and i usually have takers. :-)

Cool, thanks! I was just unsure of the common protocol for that.
I know they were more than happy to take stuff home with them!

Did you see the pic series?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Little Malice wrote:



Okay, what's a grilling pan? I'm picturing something without
holes, but that would defeat the purpose of grilling, I would
think...

It is like a frying pan except that it has ridges Mine is made
out of cast iron but I have seen non stick varieties.

Omelet wrote:


Now that you have a grill pan you should be using it to grill more
vegetables than meat.
The pile on your plate should be twice as large on the vegetable side as it
is on the protein and starch combined.

You'll note that the only starch on those plates was the rice...... ;-)

I prefer equal meat to veggies. Don't underestimate the body's need for
adequate protein levels.

I find it depends on the flesh. I like steak, but a 5-6 oz filet
cooked rare does me nicely. I will have veggies and a salad with
it and a few pieces of baguette or a potato, not usually both. If
I am having chicken or fish it will be a larger portion.

Omelet wrote:
In article ,
"Muddle" wrote:


I rinse fresh asparagus as it is usually grown in sandy soil. I melt two
tbsp. of butter some garlic salt and pepper in an oblong bowl then toss and
grill outside. I spend more time watching and turning my asparagus than I
do the meat I serve it with. Grilled asparagus has a nutty flavor that you
can't get by steaming.


Mm yeah! Grilling asparagus was the one thing that finally prompted me
to buy one of those flat grilling pans so you could do veggies that
would otherwise drop thru the gratings!

Have you tried sliced zucchini or yellow crookneck squash, sliced,
marinated and grilled?

Portabello mushrooms are also utterly divine. ;-d

Well, well, for lunch today I'm thinking of asparagus wrapped in
prosciutto cooked in the grill pan. The other day at Kamel I had some
delicious grilled asparagus with fetta cheese and quince paste - the
combination worked a treat.

Christine