"Umbrian" ha scritto nel messaggio
oups.com...
My list of favourite meals:
1) Bucatini alla carbonara
2) Stuffed zucchini flowers
3)Fettuccine al ragù
4) Spaghetti with clams
5)Pizza
6) grilled sausages with fried potatoes
7) Sunny side up eggs
8) Parmigiana di melanzane
9) Polenta with brasato al barolo
10)Lasagne

I was wondering when we would hear from you. Looking at your list I
would say you must be thinner than I am. There are some calorific
delights on there!

I have said "My favourite meals" not "The meals I eat every day"

I can't afford to braise with barolo. Is it local to you?

Yes . I leave in Piedmont the "barolo land", so I can find it at a more
reasonable prize.
But where do you live? Are you italian like me?

--
Cheers
Pandora

Bob Terwilliger wrote:
I note that these aren't the most FREQUENT things I cook, just my FAVORITES.
And the list is only good for the way I feel right now. If you ask me again
a week from now, at least five of them will probably be different. So what
are YOUR top ten favorite meals?

1. Roast Chicken (so versatile!)
2. Barbecued Pork Ribs with the typical barbecue fixin's
3. Seared Scallops with Habañero-Mango Salsa
4. Pastitsio[*]
5. Beef Sukiyaki[*]
6. Singapore Chili Crab
7. Pho
8. Pork Braised in Milk[*]
9. Ma-La (Spicy & Numbing) Beef with Vegetables and Noodles
10. Vindaloo

[*] Will change when summer hits


Bob



Have been thinking abut thise since yesterday, and there are so many
meals I enjoy making , it is difficult to decide, but here are some.

Stuffed peppers
Pasta Carbonara
Pasta con Melanzana
Pot Roast
Indiana Pork tenderloin sandwiches
Lasagna
Fresh Ham
Grilled salmon
Venison Chili
Turkey and stuffing

Rosie

"Bob Terwilliger" wrote in message
...
I have to say that I'm getting a lot out of the responses to this thread:

1. A couple people listed chicken piccata. I may have given it short
shrift;
I'll have to get around to making it soon.

2. Gloria's description of how to make Portuguese Cocida sounds like a
keeper.

3. Kate B reminded me how much I like mussels in a coconut-curry broth.
She
also brought my attention to a recipe I haven't tried in the China Moon
cookbook. That cookbook is less than two feet from my computer at home and
I
haven't cooked anything from it recently, so I'll have to look up the
recipe
and make that plum wine chicken sometime.

Do try it as, once you have the components, there are endless possibilities
with them! The dish has evolved for me over the years but I remember the
first time I made it, precisely as specified, and my mouth was very happy.
The China Moon Chile Orange Oil (an important component in the plum wine
marinade) is absolutely essential to have on hand, especially during the
summer. I love to marinate anything in it before grilling. I have taken to
gifting some of my serious foodie friends with it over the years. It's
gotten to the point where they've sometimes warned me, sternly, when they're
running low ....... The true essentials are the chile orange oil and the
pickled ginger juice as anything else can be substituted. As to the coconut
curry mussels - my sister recently requested my recipe for a dinner party.
I sent her my (then) thoughts of how I make it. She said it was very good
(at her party) but that "stuff" was missing and it lacked the "ooomph" of
mine. While a part of me was pleased that she preferred the version I make
I realized that she was making the version that *I* make. Clearly what I
told her was inadequate or fantasy mode on I was a cooking goddess that
could turn dross into gold. Realization hit that possibly I hadn't thought
out the recipe I sent sufficiently and my major in college wasn't alchemy.
So I recreated it for a dinner and, for the first time, wrote down what I
did immediately after I did it. Compared my "sent" recipe to my "as I did
it" recipe and was shocked! I forgot to mention kaffir limes (truly
optional), lemon grass (moderately optional) and fresh minced ginger
(totally not optional). E-mail me if you want my version as recently
recreated.

snip

Kate

In article ,
Puester wrote:

The Ranger wrote:
On Mon, 24 Apr 2006 16:32:36 GMT, Puester
wrote:
Portuguese cosido--chicken, shrimp and rice stew

Ooooohhhhh.... Got recipe?

The Ranger
--


There's no real recipe.

Chopped chicken (breast or thigh meat) browned lightly with onion,
garlic, celery and green pepper, them simmered with chopped tomatoes
(canned is fine) and chicken stock/broth and raw rice. Add whatever
spices you like--I frequently use curry powder or a bit of cayenne or a
little oregano, marjoram, or even tarragon. Add more broth, stock or
water as needed. I've had the original both soupy or dry, depends on
whose grandma is making it.

When the rice is nearly done, add shrimp and (optional) some small
chunks of ham or small clams or mussels.

Serve with crusty bread and a salad.

gloria p

Is this like a Poor Woman's Paella? (I've never made paella and am not
sure I've ever eaten it, either.)
--
-Barb
http://jamlady.eboard.com Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

Old Mother Ashby wrote:


Am I too late?

1. Roast lamb with all the trimmings, including cauliflower cheese and
tomato and onion pie (it's not really a pie)
2. Braised ox cheek with polenta
3. Chicken caesar salad
4. Char-grilled veal chops with potato and zucchini stew
5. Meat loaf, wrapped in bacon version, followed by rice pudding and
stewed fruit
6. Chicken thighs (boned and skinned), filled with garlic, parsley and
preserved lemon, rolled in pancetta
7. Rack of lamb with gratin potatoes
8. Maltese pork sausages with mashed sweet potato
9. Lamb steak sandwich
10. Duck risotto

Note the absence of fish - I like fish, but don't cook it often.

Christine

your list makes me miss cooking with meat. Sigh, why must I always date
vegetarians??

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article ,
Stan Horwitz wrote:

Being as though, its just me, I rarely make anything elaborate.

Some of my favorite home made meals are (in no particular order):


3) Pepper steak

5) Lamb chops with baked potato and peas and 'shrooms

7) My new favorite, fish cakes with side of corn

10) Diced chicken breast sauted with vegies, wine, and soy sauce served
with brown rice.

Stan, how do you do your pepper steak? What cut of beef do you use?
How about your lamb chops - which do you buy and how do you prepare them?
What are fish cakes?
What veggies do you use with the chickenb breast meat?

They all sound good, although I do make stir-fried 'pepper steak' thing
-- except I use a bunch of other vegetables with it. :-/

--
-Barb
http://jamlady.eboard.com Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

But where do you live? Are you italian like me?

N. Umbria. I reckon half Italian after 5.5 years.

(posted and emailed)

Melba's Jammin' wrote:


Is this like a Poor Woman's Paella? (I've never made paella and am not
sure I've ever eaten it, either.)


Yeah, no saffron.

Quite a few Portuguese "folk" dishes call for "saffrua" which is
actually powdered safflower, not saffron.

It's interesting that Portugal is such a tiny country but has so many
political/cultural/culinary divisions from one area to the next, divided
by rivers and mountain ranges.

In eastern cities which are heavy with Portuguese ancestry, it was
impossible to get elected to public office in years past because
candidates were judged by their area of origin and "you can't trust a
man whose people came from xxxtown because they're all liars, blowhards,
cheats, etc." Yeah, very provincial.

I have a yummy recipe for dried salt cod which I'll post if I can find
it. I made it about once a year when we lived on the east coast and cod
in those funky little wooden boxes was 99cents a pound instead of $9.99.

Now aren't you sorry you asked?

gloria p

The Bubbo wrote:


your list makes me miss cooking with meat. Sigh, why must I always date
vegetarians??



I'd say your mistake is not that you date vegetarians, but that you
make your food preferences subservient to their lifestyle choice.

Personally, I'd eat steak and other meat and let the dates eat the side
dishes.

gloria p

sf wrote:
On 24 Apr 2006 17:16:34 -0700, Food Snob wrote:


sf wrote:
On Mon, 24 Apr 2006 04:06:05 GMT, Bill-NWG wrote:

Now, please! Hold your applause! If you're really nice, I'll post my
invaluable recipes to the above dishes at no charge.

Bill

I like you... stick around rrfc, you're a real hoot.
--
Really. It was just over the top enough to obviously be a joke. Note,
I wrote, "just."


Don't know who you're talking to, but I considered Bill-NWG's reply a
joke. That's why I said I liked him. 'Nuff" said?

I was agreeing with you, but pointing out that the norms for this NG
are such that much of what he wrote was just an exaggeration. People
here use margarine, canned and dried soups, ketchup, Tabasco type hot
sauces, canned French fried onions, Velveeta and other process cheeses,
vegetable shortening, bottled salad dressings, and various other crap
as ingredients.

sf
hoping food snob isn't as literal as it seems

Only to the extent illustrated in my above paragraph, with the addition
of my attitude about restaurants that don't really cook, but just
reheat and serve.

--Bryan

"Umbrian" ha scritto nel messaggio
oups.com...
But where do you live? Are you italian like me?

N. Umbria. I reckon half Italian after 5.5 years.


I understand

--
Cheers
Pandora

In article ,
Puester wrote:


Now aren't you sorry you asked?

gloria p

Not at all. Interesting stuff.
Thanks for that.
--
-Barb
http://jamlady.eboard.com Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

"Puester" wrote in message
...
The Bubbo wrote:


your list makes me miss cooking with meat. Sigh, why must I always date
vegetarians??



I'd say your mistake is not that you date vegetarians, but that you
make your food preferences subservient to their lifestyle choice.

Personally, I'd eat steak and other meat and let the dates eat the side
dishes.

gloria p

Exactly. Most nights, if a vegetarian showed up for dinner here, there would
be enough sides to make a meal. If it was a spaghetti with meat sauce night,
it might be a little sparse, but there would be salad, bread and vegetable,
most likely. Good enough for a meal, probably not as a lifestyle.

If I was living with a vegetarian, I'd make some adjustments, I'm sure, but
I doubt I'd give up meat entirely. There are plenty of meals where the meat
is a separate entity, so the other person just wouldn't eat that part of the
meal. Or could substitute something else that would be acceptable. One
hamburger, one tofu-burger. Whatever.

Or where the meat could be added to the meat-eater's portion, but not to the
other. Like a stir fry. Do the meat separately, and add to just one portion.
Do tacos with choices of fillings.

If I was living with a vegetarian, I'd probably eat more non-meat meals,
because meat isn't always a requirement on my plate. But I wouldn't give it
up entirely and then crave it.

Donna

Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

1. Heat the butter and oil over medium-high heat in a casserole large enough
to just contain the pork. When the butter foam subsides add the meat, fat
side facing down. Brown thoroughly on all sides, lowering the heat if the
butter starts to turn dark brown.

2. Add the salt, pepper and milk. (Add the milk slowly, otherwise it may
boil over.) Shortly after the milk comes to a boil, turn the heat down to
medium, cover, but not tightly, with the lid partly askew, and cook slowly
for about 1 1/2 to 2 hours, until the meat is easily pierced by a fork.
Turn and baste the meat from time to time, and, if necessary, add a little
milk. By the time the meat is cooked the milk should have coagulated into
small nut-brown clusters. If it is still pale in color, uncover the pot,
raise the heat to high, and cook briskly until it darkens.

3. Remove the meat to a cutting board and allow to cool off slightly for a
few minutes. Remove the trussing string, carve into slices 3/8 inch thick,
and arrange them on a warm platter. Draw off most of the fat from the pot
with a spoon and discard, being careful not to discard any of the coagulated
milk clusters. Taste and correct for salt. (There may be as much as 1 to 1
1/2 cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn
the heat to high, and boil away the water while scraping and loosening all
the cooking residue in the pot. Spoon the sauce over the sliced pork and
serve immediately.


With just one teaspoon of salt for two pounds of meat, I can't see any way
it could turn out too salty if the recipe was followed. I'm guessing that
the cook botched it the second time you had it.

Now if you can just get your boyfriend to think you're cooking seitan...

Bob

Bob Terwilliger wrote:
Heather wrote:

I had pork braised in milk twice. Once it was absolutely sublime, the
other time it was too salty, both times from the same place. what is your
recipe? I won't have the opportunity to eat it often, but i want to make
it.

Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

That always makes me think of:

Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
into the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
unto the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
thou shalt give it unto the stranger that is in thy gates, that he may
eat it; or thou mayest sell it unto an alien: for thou art an holy
people unto the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

I guess that wouldn't apply to pig cooked in cow's milk.

Bob

--Bryan