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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Another one: Whats the best meal you ever cooked...
.... I mean "The One" that had everyone begging for more?
-- Cheers Chatty Cathy - who is looking for some fresh ideas here... |
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Another one: Whats the best meal you ever cooked...
On Mar 30, 4:59 pm, Chatty Cathy > wrote:
> ... I mean "The One" that had everyone begging for more? > -- > Cheers > Chatty Cathy - who is looking for some fresh ideas here... Last thanksgiving. I finally got the turkey right, moist and well seasoned, and the gravy wasn't burnt! maxine in ri |
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Another one: Whats the best meal you ever cooked...
Chatty Cathy wrote:
> ... I mean "The One" that had everyone begging for more? Jill's Stuffed Flounder 4 flounder fillets, about 1-1/2 lbs. of like size 1/4 c. minced onion 1/4 c. minced celery 2 cloves garlic, minced 1-1/2 Tbs. mayonnaise dash Tabasco sauce dash cayenne pepper dash salt 4 Tbs. butter 1/2 c. dried breadcrumbs 1/4 tsp. dry mustard 1 Tbs. lemon juice 6 oz. flaked crabmeat 2 oz. diced shrimp (or use canned baby shrimp) 2-3 Tbs. melted butter Sweet ground paprika for colour 1/2 c. milk vegetable cooking spray Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter until translucent. Transfer to a mixing bowl and combine with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make stuffing. Spray a 13X9 inch baking dish with vegetable cooking spray. Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto the center of the fillets, mounding it up in the center. Split the remaining fillets in half lengthwise. Wrap each of the two halves around the stuffing on top of the stuffed fillet, covering the sides but leaving the stuffing visible in the center. Secure overlapping ends with toothpicks if needed. Brush all over with melted butter. Sprinkle with paprika. Pour the milk around the fish (this keeps the fish moist during baking). Bake for 20-25 minutes until fish flakes easily with a fork, brushing with melted butter about halfway through cooking. Serves 2. NOTE: I've also stuffed tilapia fillets in a similar manner since when I came up with this dish flounder wasn't nearly as expensive as it is now and tilapia continues to be the most inexpensive fillets I can buy. Any light tasting white fish fillets will do. Jill |
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Another one: Whats the best meal you ever cooked...
Chatty Cathy said...
> ... I mean "The One" that had everyone begging for more? I've impressed Presidents and other dignitaries with specially customized [classified: SECRET] ham, Monterey jack cheese and spinach omelettes, for the brief moment in time when I wore a chef's hat. My green death tuna salad sandwiches AND my Mexcellent cheeseburgers always get accolades. For myself, it's hands down the Thai chicken satay with peanut dipping sauce Surprisingly, on hidden camera, most begged for cheese on Ritz crackers. What do they know that I don't? <g> Andy |
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Another one: Whats the best meal you ever cooked...
"Chatty Cathy" > wrote:
> ... I mean "The One" that had everyone begging for more? > -- > Cheers > Chatty Cathy - who is looking for some fresh ideas here... Somehow I don't think your looking for this one. I like it immensely, and my parents loved it too when they were visiting. There was no point of them begging for more, because what was served was all there was. Kids, on the otherhand, would running from the room screaming if I had ever served it to them. I knew better than to try, plus it would be too much work for larger numbers of people. It's fresh shucked oysters poached in some of their own liquor and butter, with white wine, a touch of Tabasco and a touch of Angostora added. The vegetable was wilted spinach with raisins, a small amount of garlic, and a much bigger touch of Angostura added. And rice as the starch. Unfortunately, there is no recipe for either... I eyeball it as I go, depending on the amount I'm making. The balance of flavors in both the oysters and the spinach is critical, using that odd combination of ingredients. The hard part is shucking the oysters. Even though I'm quite proficient doing it, I'm not about to do it and have someone turn their noses up because they don't like shellfish. -- wff_ng_7 (at) verizon (dot) net |
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Another one: Whats the best meal you ever cooked...
wff_ng_7 wrote:
> "Chatty Cathy" > wrote: >> ... I mean "The One" that had everyone begging for more? >> -- >> Cheers >> Chatty Cathy - who is looking for some fresh ideas here... > > Somehow I don't think your looking for this one. I like it immensely, > and my parents loved it too when they were visiting. There was no point > of them begging for more, because what was served was all there was. > Kids, on the otherhand, would running from the room screaming if I had > ever served it to them. I knew better than to try, plus it would be too > much work for larger numbers of people. > > It's fresh shucked oysters poached in some of their own liquor and > butter, with white wine, a touch of Tabasco and a touch of Angostora > added. The vegetable was wilted spinach with raisins, a small amount of > garlic, and a much bigger touch of Angostura added. And rice as the > starch. Unfortunately, there is no recipe for either... I eyeball it as > I go, depending on the amount I'm making. The balance of flavors in both > the oysters and the spinach is critical, using that odd combination of > ingredients. > > The hard part is shucking the oysters. Even though I'm quite proficient > doing it, I'm not about to do it and have someone turn their noses up > because they don't like shellfish. > I'm really wanting some raw oysters now. A touch of tobasco and cracker and a huge Dixie beer. (dating myself) <sigh> |
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Another one: Whats the best meal you ever cooked...
"ravenlynne" > wrote:
> I'm really wanting some raw oysters now. A touch of tobasco and cracker > and a huge Dixie beer. (dating myself) Talk about turning a kid's stomach... RAW oysters! ;-) I love them though. You must come from a difference region than me. Maybe I'd like a Rheingold instead. I don't know Dixie but maybe you know Rheingold, at least from their catchy jingle sung to Emile Waldteufel's Estudiantina waltz: My beer is Rheingold the dry beer. Think of Rheingold whenever you buy beer. It's not bitter, not sweet, it's the extra dry treat Won't you try extra dry Rheingold beer? The tune is immediately recognizable if you were exposed to it. -- wff_ng_7 (at) verizon (dot) net |
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Another one: Whats the best meal you ever cooked...
Chatty Cathy wrote: > > ... I mean "The One" that had everyone begging for more? I think the best I ever did was Beouf en Croute, serving size Beef Wellingtons. My wife found the recipe in a french cook book and claimed to have done all the shopping for ingredients, then left me to prepare it while she went out. The basics were simple enough, roast a chunk of beef tenrdeloin, cover it with pate wrap it in pastry, bake it and serve it with a sauce. The problem was that it called for bits of other recipes, like brown sauce, mushroom flavouring, see page such and such, There turned out to be about a half down other recipes I had to use to make up the ingredients for the dish I was cooking. I ended up faking a lot of those, including using regular pie dough, which I had on hand, instead of puff pastry. It was delicious. A close second would be the braised lamb shanks with caramelized onions. |
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Another one: Whats the best meal you ever cooked...
"wff_ng_7" > wrote in message news:QtwPh.86$_43.1@trnddc02... > "ravenlynne" > wrote: >> I'm really wanting some raw oysters now. A touch of tobasco and cracker >> and a huge Dixie beer. (dating myself) > > Talk about turning a kid's stomach... RAW oysters! ;-) I love them though. > > You must come from a difference region than me. Maybe I'd like a Rheingold > instead. I don't know Dixie but maybe you know Rheingold, at least from > their catchy jingle sung to Emile Waldteufel's Estudiantina waltz: > > My beer is Rheingold the dry beer. > Think of Rheingold whenever you buy beer. > It's not bitter, not sweet, it's the extra dry treat > Won't you try extra dry Rheingold beer? > > The tune is immediately recognizable if you were exposed to it. > -- > wff_ng_7 (at) verizon (dot) net And as I sing it, I have visions of the Miss Rheingold posters on the D train. Felice |
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Another one: Whats the best meal you ever cooked...
wff_ng_7 wrote:
> > Somehow I don't think your looking for this one. I like it immensely, > and my parents loved it too when they were visiting. There was no point > of them begging for more, because what was served was all there was. > Kids, on the otherhand, would running from the room screaming if I had > ever served it to them. I knew better than to try, plus it would be too > much work for larger numbers of people. LOL. But I don't think our 3 y/o would run screaming from the room... she is the least "picky eater" I know Do you know many 3 y/o's that will eat snails in garlic sauce? ... and she walked up to me today and asked for some olives to snack on! She eats just about anything we do, including shellfish. Loves shrimp (clever girl) <VEG> > > It's fresh shucked oysters poached in some of their own liquor and > butter, with white wine, a touch of Tabasco and a touch of Angostora > added. The vegetable was wilted spinach with raisins, a small amount of > garlic, and a much bigger touch of Angostura added. And rice as the > starch. Unfortunately, there is no recipe for either... I eyeball it as > I go, depending on the amount I'm making. The balance of flavors in both > the oysters and the spinach is critical, using that odd combination of > ingredients. > > The hard part is shucking the oysters. Even though I'm quite proficient > doing it, I'm not about to do it and have someone turn their noses up > because they don't like shellfish. > This sounds like its really worth a try, thanks for the suggestion. Even tho' I'll have to wing it -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
jmcquown wrote:
> Chatty Cathy wrote: >> ... I mean "The One" that had everyone begging for more? > > Jill's Stuffed Flounder <snipped rec> Yeah, I have eyed this recipe of yours out for a while Jill. Time to try it. Thanks! -- Cheers Chatty Cathy - who needs to get to the fishmongers soon |
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Another one: Whats the best meal you ever cooked...
Michael "Dog3" Lonergan wrote:
> Chatty Cathy > > : > >> ... I mean "The One" that had everyone begging for more? > > Mine is posted on the RFC website. I don't know why but every time I make > the meal it seems just... well, perfect. > Which one? You've got five up there -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
Andy wrote:
> Chatty Cathy said... > get accolades. > > For myself, it's hands down the Thai chicken satay with peanut dipping sauce Heh. We love chicken satay too Andy. Make it regularly -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
Dave Smith wrote:
> Chatty Cathy wrote: >> ... I mean "The One" that had everyone begging for more? > > I think the best I ever did was Beouf en Croute, serving size Beef > Wellingtons. <some snipping> Yeah. Beef Wellington is great! > > A close second would be the braised lamb shanks with caramelized onions. I am gonna try that one Dave. Thanks. -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
maxine in ri wrote:
> On Mar 30, 4:59 pm, Chatty Cathy > wrote: >> ... I mean "The One" that had everyone begging for more? >> -- >> Cheers >> Chatty Cathy - who is looking for some fresh ideas here... > > Last thanksgiving. I finally got the turkey right, moist and well > seasoned, and the gravy wasn't burnt! That's good We only have turkey around Christmas time, max. Its terrifically expensive here, and to be totally honest I am just as happy with a roast chicken. -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
"Felice Friese" > wrote:
> And as I sing it, I have visions of the Miss Rheingold posters on the D > train. Unfortunately, Miss Rheingold was a little before my time. I only caught the tail end of the Rheingold era after I became legal age. There's a selection of old Miss Rheingold posters on the revival Rheingold beer web site: http://www.rheingoldbeer.com/beer/ar...rheingold.aspx There's even one that is food related: http://tinyurl.com/2vqujo I think she's getting ready to make Brunswick stew! ;-) (You might have to go in through the main URL of www.rheingoldbeer.com first to get through the age filter.) -- wff_ng_7 (at) verizon (dot) net |
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Another one: Whats the best meal you ever cooked...
"Chatty Cathy" > wrote:
> LOL. But I don't think our 3 y/o would run screaming from the room... she > is the least "picky eater" I know Do you know many 3 y/o's that will > eat snails in garlic sauce? ... and she walked up to me today and asked > for some olives to snack on! She eats just about anything we do, including > shellfish. Loves shrimp (clever girl) <VEG> Personally, I think most of the "picky eater" thing is brought on by the parents. Once my brother was visiting with his family. My brother, nephew and I ate steamed blue crabs (cooked by me). I knew my sister-in-law and my twin nieces were not going to eat that. So I suggested some other kind of seafood they might like at the big seafood market we were at. I thought everyone eats shrimp. My sister-in-law said "I don't eat seafood". Immediately afterwards I hear an echo as the twins chime in in unison: "We don't eat seafood". Gee, I wonder where they got that from? ;-) > This sounds like its really worth a try, thanks for the suggestion. Even > tho' I'll have to wing it I'm sorry I can't be more specific, but both of those things (the oysters and the spinach) I made up by myself, and I don't measure, I just eyeball it. For the oysters, after poaching them, I take them out and reduce the sauce a bit. I made that recipe up all on my own. For the spinach, it was roughly inspired by a tapas selection I ate at a local restaurant (Jaleo, in the Penn Quarter, DC). It was years ago (shortly after it opened in the early 1990s). I just looked at their web site, and the closest thing on the menu now (I'm not sure it's the same item) is called "Espinacas a la Catalana" and the description of it says "Spinach sautéed with pine nuts, raisins and apples". Their web site is at www.jaleo.com. -- wff_ng_7 (at) verizon (dot) net |
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Another one: Whats the best meal you ever cooked...
On Mar 30, 3:59 pm, Chatty Cathy > wrote:
> ... I mean "The One" that had everyone begging for more? > -- > Cheers > Chatty Cathy - who is looking for some fresh ideas here... My favorite "The One" meal is Creole-style stuff eggplant with shrimp, crabmeat, ham, bread cubes, etc., etc., that I found in The Frugal Gourmet Cooks With Wine, several years ago. Some roasted asparagus and carrots braised with garlic, ginger and dill weed make it a pretty colorful plate. David |
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Another one: Whats the best meal you ever cooked...
On Mar 31, 11:31 am, "wff_ng_7" > wrote:
> > It's fresh shucked oysters poached in some of their own liquor and butter, > with white wine, a touch of Tabasco and a touch of Angostora added. The > vegetable was wilted spinach with raisins, a small amount of garlic, and a > much bigger touch of Angostura added. And rice as the starch. Unfortunately, > there is no recipe for either... I eyeball it as I go, depending on the > amount I'm making. The balance of flavors in both the oysters and the > spinach is critical, using that odd combination of ingredients. > I agree, oysters and spinach are a great combination. I do a different version, but the spirit is there. I briefly saute fresh spinach in olive oil and garlic, grind in a little fresh nutmeg along with pepper flakes and S&P, put the oysters on top, and broil the whole thing. David |
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Another one: Whats the best meal you ever cooked...
wff_ng_7 wrote on Sat, 31 Mar 2007 17:01:36 GMT:
wn> "ravenlynne" > wrote: ??>> I'm really wanting some raw oysters now. A touch of ??>> tobasco and cracker and a huge Dixie beer. (dating myself) wn> Talk about turning a kid's stomach... RAW oysters! ;-) I wn> love them though. wn> You must come from a difference region than me. Maybe I'd wn> like a Rheingold instead. I don't know Dixie but maybe you wn> know Rheingold, at least from their catchy jingle sung to wn> Emile Waldteufel's Estudiantina waltz: wn> My beer is Rheingold the dry beer. wn> Think of Rheingold whenever you buy beer. wn> It's not bitter, not sweet, it's the extra dry treat wn> Won't you try extra dry Rheingold beer? The stuff was worse than Budweiser, IMHO, and best drunk with ice crystals forming. Weren't they the company that had a beauty contest where they selected an identical "Miss Rheingold" every year? James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.comcast.not |
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Another one: Whats the best meal you ever cooked...
"Chatty Cathy" > wrote in message
> ... I mean "The One" that had everyone begging for more? > -- > Cheers > Chatty Cathy - who is looking for some fresh ideas here... A stuffed pork loin. I've posted links to my preparation with pictures on the Kamado forum. Once, I was smoking some for a family party. Unknown to me, one of the guests was a vegetarian. The smell must have gotten to him, because he came outside to "help" me, asked all sorts of questions about the stuffing, preparation, cooking times, et cetera. Next thing we knew, he had a finished one serving, and was back for seconds. So much for his vegetarianism. ;-) BOB |
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Another one: Whats the best meal you ever cooked...
In article >, Andy <q> wrote:
> Chatty Cathy said... > For me, it's simple shrimp saute'. I just take fresh, peeled shrimp and put aside. In the skillet, I mix butter and olive oil (about 2 parts oil to one part butter), and single clove of pressed garlic. Get that nice and sizzling and add the shrimp. Quickly sprinkle on some salt free lemon pepper and dried dill weed. Toss the shrimps around gently with a spatula until they are just pink overall. Only takes a minute or two. Serve as is, or with some steamed veggies, or over rice cooked in stock. I like to eat them by themselves, or let them cool and add to a salad. Dad will snarf all of these I can serve and so will guests! Also makes a good item to add to Omelets with a bit of Jack cheese. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Another one: Whats the best meal you ever cooked...
wff_ng_7 wrote:
> > Personally, I think most of the "picky eater" thing is brought on by the > parents. Once my brother was visiting with his family. My brother, > nephew and I ate steamed blue crabs (cooked by me). I knew my > sister-in-law and my twin nieces were not going to eat that. So I > suggested some other kind of seafood they might like at the big seafood > market we were at. I thought everyone eats shrimp. My sister-in-law said > "I don't eat seafood". Immediately afterwards I hear an echo as the > twins chime in in unison: "We don't eat seafood". Gee, I wonder where > they got that from? ;-) Yup. I think you have a point there. DH and I have our likes and dislikes, but we encourage her to try *all* the stuff we each like, if you know what I mean?. For instance, DH is not big on cheese; I like it, so I buy it, doesn't bother him. If I want to make something "cheesy" now and again, I do, he will have something else... but she has decided she likes cheese too. If she really doesn't like something we don't make a big issue of it, but so far that hasn't been much However, I have been warned by a few that she might "go off" stuff she likes now once she goes to school - because it boils down to the same thing: peer pressure. If Little Johnny tells her he doesn't like crab (or whatever) she may change her mind. I sincerely hope not > > I'm sorry I can't be more specific, but both of those things (the > oysters and the spinach) I made up by myself, and I don't measure, I > just eyeball it. For the oysters, after poaching them, I take them out > and reduce the sauce a bit. I made that recipe up all on my own. For the > spinach, it was roughly inspired by a tapas selection I ate at a local > restaurant (Jaleo, in the Penn Quarter, DC). It was years ago (shortly > after it opened in the early 1990s). I just looked at their web site, > and the closest thing on the menu now (I'm not sure it's the same item) > is called "Espinacas a la Catalana" and the description of it says > "Spinach sautéed with pine nuts, raisins and apples". Their web site is > at www.jaleo.com. > Thanks for the ideas anyway - and the link. I have gleaned a fairly good idea where to start, so I'll "experiment". Hey, that's all part of the fun isn't it? -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
Omelet wrote:
> In article >, Andy <q> wrote: > > For me, it's simple shrimp saute'. <some snipping> Heck, you're preaching to the choir here. I adore shrimp almost anyway, anyhow -- Cheers Chatty Cathy |
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Another one: Whats the best meal you ever cooked...
Chatty Cathy wrote:
> ... I mean "The One" that had everyone begging for more? The best single dish may have been the lamb chops stuffed with oysters and topped with anchovy butter. Steve |
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Omelet wrote:
> > > > Get that nice and sizzling and add the shrimp. Quickly sprinkle on some > salt free lemon pepper and dried dill weed. > > Toss the shrimps around gently with a spatula until they are just pink > overall. Only takes a minute or two. > > Serve as is, or with some steamed veggies, or over rice cooked in stock. > > I like to eat them by themselves, or let them cool and add to a salad. > Dad will snarf all of these I can serve and so will guests! > > Also makes a good item to add to Omelets with a bit of Jack cheese. I love shrimp. It is versatile and always delicious. I have made some really good meals at home with shrimp, but the all time best restaurant meal I ever had was a shrimp dish. IIRC it was called Shrimp Barcelona. It was sautéed red pepper, green onion, tomato, shrimp, lots of garlic, and cilantro wit a bit of wine. I drove my wife crazy. I had oohing and awing with every mouthful in the restaurant, all the way home and all evening. I always enjoy BBQ shrimp. I soak them in a marinade of olive oil, lime juice, lots of salt, some pepper, hot sauce, Worcestershire Sauce, parsley and hot sauce. I prefer to marinate and cook them in the shell. It is messier to eat, but they taste so much better. |
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In article >,
Chatty Cathy > wrote: > Omelet wrote: > > In article >, Andy <q> wrote: > > > > > For me, it's simple shrimp saute'. > > <some snipping> > > Heck, you're preaching to the choir here. I adore shrimp almost anyway, > anyhow Ditto... :-) It's one of the few foods I have a real passion for! -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Another one: Whats the best meal you ever cooked...
Chatty Cathy wrote:
> ... I mean "The One" that had everyone begging for more? > > Cheers > Chatty Cathy - who is looking for some fresh ideas here... Everyone says my meat loaf rocks. Sheldon |
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Chatty Cathy wrote: > ... I mean "The One" that had everyone begging for more? > -- > Cheers > Chatty Cathy - who is looking for some fresh ideas here... Porterhouse on the grill, patio potatoes (potatoes, peppers, garlic and onions grilled in packets), fresh asparagus and fresh homemade garlic bread. Bass Ale in bottles. (The first time I cooked for DH.) Haven't been able to cook a steak as well since! -L. |
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wff_ng_7 wrote:
> "ravenlynne" > wrote: >> I'm really wanting some raw oysters now. A touch of tobasco and >> cracker and a huge Dixie beer. (dating myself) > > Talk about turning a kid's stomach... RAW oysters! ;-) I love them though. > > You must come from a difference region than me. Maybe I'd like a > Rheingold instead. I don't know Dixie but maybe you know Rheingold, at > least from their catchy jingle sung to Emile Waldteufel's Estudiantina > waltz: > > My beer is Rheingold the dry beer. > Think of Rheingold whenever you buy beer. > It's not bitter, not sweet, it's the extra dry treat > Won't you try extra dry Rheingold beer? > > The tune is immediately recognizable if you were exposed to it. > Umm. No. LOL. I'm from New Orleans. |
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Omelet wrote:
> In article >, > Dave Smith > wrote: > >> Omelet wrote: >>> >>> >>> Get that nice and sizzling and add the shrimp. Quickly sprinkle on some >>> salt free lemon pepper and dried dill weed. >>> >>> Toss the shrimps around gently with a spatula until they are just pink >>> overall. Only takes a minute or two. >>> >>> Serve as is, or with some steamed veggies, or over rice cooked in stock. >>> >>> I like to eat them by themselves, or let them cool and add to a salad. >>> Dad will snarf all of these I can serve and so will guests! >>> >>> Also makes a good item to add to Omelets with a bit of Jack cheese. >> >> I love shrimp. It is versatile and always delicious. >> >> I have made some really good meals at home with shrimp, but the all time >> best restaurant meal I ever had was a shrimp dish. IIRC it was called >> Shrimp Barcelona. It was sautéed red pepper, green onion, tomato, shrimp, >> lots of garlic, and cilantro wit a bit of wine. I drove my wife crazy. I >> had oohing and awing with every mouthful in the restaurant, all the way >> home and all evening. >> >> I always enjoy BBQ shrimp. I soak them in a marinade of olive oil, lime >> juice, lots of salt, some pepper, hot sauce, Worcestershire Sauce, parsley >> and hot sauce. I prefer to marinate and cook them in the shell. It is >> messier to eat, but they taste so much better. > > Hm. Guess I will really have to try that some time... > To date, I always peel shrimp before cooking it. > > Hot and fast seems to be the key to the perfect shrimp, just like the > perfect steak. :-) There's a restaraunt in New Orleans that I used to go to all the time called Deannie's and they had some of the best BBq shrimp I've ever had...spicy, hot...they bring you a big bowl of them, a huge loaf of french bread for sopping the juice and a roll of paper towels. That and a large Abita Amber and I'm off to heaven. |
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Another one: Whats the best meal you ever cooked...
Omelet wrote:
> In article .com>, > "Sheldon" > wrote: > >> Chatty Cathy wrote: >>> ... I mean "The One" that had everyone begging for more? >>> >>> Cheers >>> Chatty Cathy - who is looking for some fresh ideas here... >> Everyone says my meat loaf rocks. >> >> Sheldon > > I've not made one in years... > > I kinda got ruined by dad's veggie/meatloafs and mom's onion meat loafs! > More onions than meat. :-P And the onions were still crunchy and > undercooked (sorry mom!). > > It just kinda ruined me for the entire concept, but I'm always willing > to re-learn. ;-) I put onions, celery, parm cheese, tomato paste, egg and bread crumb, then shape them smallish...a pound and a half of beef makes four to five mini meatloaves. Top with ketchup and bake until done and the ketchup on top is carmelized. We all like the ends of meatloaf the best...this way we all have ends. |
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Another one: Whats the best meal you ever cooked...
Dave Smith wrote:
> I always enjoy BBQ shrimp. I soak them in a marinade of olive oil, lime > juice, lots of salt, some pepper, hot sauce, Worcestershire Sauce, parsley > and hot sauce. I prefer to marinate and cook them in the shell. It is > messier to eat, but they taste so much better. Agree, they are much tastier when cooked in the shell. |
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Another one: Whats the best meal you ever cooked...
Omelet wrote:
> In article >, > ravenlynne > wrote: > >> wff_ng_7 wrote: >>> "ravenlynne" > wrote: >>>> I'm really wanting some raw oysters now. A touch of tobasco and >>>> cracker and a huge Dixie beer. (dating myself) >>> Talk about turning a kid's stomach... RAW oysters! ;-) I love them though. >>> >>> You must come from a difference region than me. Maybe I'd like a >>> Rheingold instead. I don't know Dixie but maybe you know Rheingold, at >>> least from their catchy jingle sung to Emile Waldteufel's Estudiantina >>> waltz: >>> >>> My beer is Rheingold the dry beer. >>> Think of Rheingold whenever you buy beer. >>> It's not bitter, not sweet, it's the extra dry treat >>> Won't you try extra dry Rheingold beer? >>> >>> The tune is immediately recognizable if you were exposed to it. >>> >> Umm. No. LOL. >> >> I'm from New Orleans. > > I'd have to be REALLY drunk to try raw oysters. <shudder> > Granted, I DO like sashimi, but there is just something really gross > about raw Oysters, and I can eat and enjoy raw eggs. > > Hypocritical maybe, but them's the breaks. <G> To each their own. I don't like sashimi. Not even fresh at the fish market in tokyo. It's neat to be able to eat sushi and drink sake at 7 am there though. |
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Another one: Whats the best meal you ever cooked...
In article >,
Dave Smith > wrote: > Omelet wrote: > > > > > > > > Get that nice and sizzling and add the shrimp. Quickly sprinkle on some > > salt free lemon pepper and dried dill weed. > > > > Toss the shrimps around gently with a spatula until they are just pink > > overall. Only takes a minute or two. > > > > Serve as is, or with some steamed veggies, or over rice cooked in stock. > > > > I like to eat them by themselves, or let them cool and add to a salad. > > Dad will snarf all of these I can serve and so will guests! > > > > Also makes a good item to add to Omelets with a bit of Jack cheese. > > > I love shrimp. It is versatile and always delicious. > > I have made some really good meals at home with shrimp, but the all time > best restaurant meal I ever had was a shrimp dish. IIRC it was called > Shrimp Barcelona. It was sautéed red pepper, green onion, tomato, shrimp, > lots of garlic, and cilantro wit a bit of wine. I drove my wife crazy. I > had oohing and awing with every mouthful in the restaurant, all the way > home and all evening. > > I always enjoy BBQ shrimp. I soak them in a marinade of olive oil, lime > juice, lots of salt, some pepper, hot sauce, Worcestershire Sauce, parsley > and hot sauce. I prefer to marinate and cook them in the shell. It is > messier to eat, but they taste so much better. Hm. Guess I will really have to try that some time... To date, I always peel shrimp before cooking it. Hot and fast seems to be the key to the perfect shrimp, just like the perfect steak. :-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Another one: Whats the best meal you ever cooked...
In article .com>,
"Sheldon" > wrote: > Chatty Cathy wrote: > > ... I mean "The One" that had everyone begging for more? > > > > Cheers > > Chatty Cathy - who is looking for some fresh ideas here... > > Everyone says my meat loaf rocks. > > Sheldon I've not made one in years... I kinda got ruined by dad's veggie/meatloafs and mom's onion meat loafs! More onions than meat. :-P And the onions were still crunchy and undercooked (sorry mom!). It just kinda ruined me for the entire concept, but I'm always willing to re-learn. ;-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Another one: Whats the best meal you ever cooked...
In article >,
ravenlynne > wrote: > wff_ng_7 wrote: > > "ravenlynne" > wrote: > >> I'm really wanting some raw oysters now. A touch of tobasco and > >> cracker and a huge Dixie beer. (dating myself) > > > > Talk about turning a kid's stomach... RAW oysters! ;-) I love them though. > > > > You must come from a difference region than me. Maybe I'd like a > > Rheingold instead. I don't know Dixie but maybe you know Rheingold, at > > least from their catchy jingle sung to Emile Waldteufel's Estudiantina > > waltz: > > > > My beer is Rheingold the dry beer. > > Think of Rheingold whenever you buy beer. > > It's not bitter, not sweet, it's the extra dry treat > > Won't you try extra dry Rheingold beer? > > > > The tune is immediately recognizable if you were exposed to it. > > > > Umm. No. LOL. > > I'm from New Orleans. I'd have to be REALLY drunk to try raw oysters. <shudder> Granted, I DO like sashimi, but there is just something really gross about raw Oysters, and I can eat and enjoy raw eggs. Hypocritical maybe, but them's the breaks. <G> -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Another one: Whats the best meal you ever cooked...
On Sun, 01 Apr 2007 17:09:16 +0200, ravenlynne >
wrote: >TammyM wrote: >> On Fri, 30 Mar 2007 22:59:30 +0200, Chatty Cathy >> > wrote: >> >>> ... I mean "The One" that had everyone begging for more? >> >> 'Twas an anniversary dinner for my folks. I completely catered to >> THEIR tastes which is as it should be. Scampi for her, porterhouse >> steak for him. Rice pilaf for her, potatoes au gratin for him. To be >> honest, I can't remember the rest, it was over 10 years ago (the 10th >> anniversary of my father's death is coming up on April 10, may >> perpetual light shine on my daddy.). What I do remember, as they were >> walking away from the house, is him softly saying to my mother, "I >> didn't realize what a great cook she is." That'll warm my cockles >> forever. >> >> TammyM > >I know the feeling! The first christmas after I got married I cooked >christmas dinner for my grandparents (who raised me). My grandmother >called when they got home after dinner and told me that my grandfather >said "that one one of the best meals that I've ever had..I didn't know >she could cook like that". I almost cried..I never get compliments from >my grandfather.... Same here from my father. He was old-school. But I knew he loved me, and I'll bet you knew the same about your granddad. We were and are blessed, Ravenlynne! TammyM |
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Another one: Whats the best meal you ever cooked...
TammyM wrote:
> On Fri, 30 Mar 2007 22:59:30 +0200, Chatty Cathy > > wrote: > >> ... I mean "The One" that had everyone begging for more? > > 'Twas an anniversary dinner for my folks. I completely catered to > THEIR tastes which is as it should be. Scampi for her, porterhouse > steak for him. Rice pilaf for her, potatoes au gratin for him. To be > honest, I can't remember the rest, it was over 10 years ago (the 10th > anniversary of my father's death is coming up on April 10, may > perpetual light shine on my daddy.). What I do remember, as they were > walking away from the house, is him softly saying to my mother, "I > didn't realize what a great cook she is." That'll warm my cockles > forever. > > TammyM I know the feeling! The first christmas after I got married I cooked christmas dinner for my grandparents (who raised me). My grandmother called when they got home after dinner and told me that my grandfather said "that one one of the best meals that I've ever had..I didn't know she could cook like that". I almost cried..I never get compliments from my grandfather.... |
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Another one: Whats the best meal you ever cooked...
"TammyM" > wrote > 'Twas an anniversary dinner for my folks. I completely catered to > THEIR tastes which is as it should be. Scampi for her, porterhouse > steak for him. Rice pilaf for her, potatoes au gratin for him. To be > honest, I can't remember the rest, it was over 10 years ago (the 10th > anniversary of my father's death is coming up on April 10, may > perpetual light shine on my daddy.). What I do remember, as they were > walking away from the house, is him softly saying to my mother, "I > didn't realize what a great cook she is." That'll warm my cockles > forever. You put a tear in my eye, what a nice story, Tammy. nancy (actually does have two eyes) |
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