Seriously, there are only 2 kinds of spoon in my book, the eatin' spoon and the stabbin' spoon. You don't want me to use the stabbin' spoon.Amatsu wrote:
Scape's Cook Book: The Recipe Files
- Thread starter Jae
- Start date
Omg, don't go believing I'm from a posh background or anything. Everybody here knows the difference between "une cuillère à soupe" and "une petite cuillère".
I can use the special knife for fish you'll find in restaurants, but very few people have them or use them at home to eat fish.
I can use the special knife for fish you'll find in restaurants, but very few people have them or use them at home to eat fish.
In jail it's called the diggin' spoon and we use it to tunnel through solid concrete floors to freedom a millimeter at a time.
- Joined
- Jan 25, 2009
- Messages
- 587
Here is a recipe of basmati rice with pistachios that I did on sunday with chicken tika masala. Usualy, I do nans with chicken tika masala, but I wanted to change.
Hum, sorry for the measurements ^^
Ingredients for 4 persons :
1 onion,
250 g of basmati rice
A little more than 1/2 coffee spoon of each spice (it depends of the taste ^^) : cinnamon, turmeric, cumin and hot red pepper.
150 g of pistachios
50 cl (and more) of boiling water
10 cl (and more) of coconut milk
1 table spoon of lemon juice
Oil
salt, pepper
Shell and mash-up the pistachios in small pieces. And reserve.
Peel and chop the onion thinly. Fry it in a pan with some oil.
Add the basmati rice and all the spices. Let them fry some minutes. The rice must stay white, not coloured.
Add the boiling water and the coconut milk. And let simmer the preparation covered during about 20 minutes, till the rice is cooked. Add water and coconut milk if necessary. From time to time, mix with a spoon.
Add the lemon and the pistachios.
And it's time to eat ^^ Serve it hot ^^
Hum, sorry for the measurements ^^
Ingredients for 4 persons :
1 onion,
250 g of basmati rice
A little more than 1/2 coffee spoon of each spice (it depends of the taste ^^) : cinnamon, turmeric, cumin and hot red pepper.
150 g of pistachios
50 cl (and more) of boiling water
10 cl (and more) of coconut milk
1 table spoon of lemon juice
Oil
salt, pepper
Shell and mash-up the pistachios in small pieces. And reserve.
Peel and chop the onion thinly. Fry it in a pan with some oil.
Add the basmati rice and all the spices. Let them fry some minutes. The rice must stay white, not coloured.
Add the boiling water and the coconut milk. And let simmer the preparation covered during about 20 minutes, till the rice is cooked. Add water and coconut milk if necessary. From time to time, mix with a spoon.
Add the lemon and the pistachios.
And it's time to eat ^^ Serve it hot ^^
And I just discovered that jalapenos make almost everything better.
I hate spicy things.
I can't even eat those Flaming Hot Cheetos. Of course, my friends make fun of me for that
I don't know how they can eat BAGS of those infernal things. I couldn't even eat one.
I can't even eat those Flaming Hot Cheetos. Of course, my friends make fun of me for that
I don't know how they can eat BAGS of those infernal things. I couldn't even eat one.Cheetos are bleh. They always leave a weird aftertaste in my mouth, so I don't eat them anymore.
- Joined
- Dec 11, 2004
- Messages
- 1,128
PureElegance wrote:I hate spicy things.
I can't even eat those Flaming Hot Cheetos. Of course, my friends make fun of me for that
those make my nose run and my eyes water :<
Do you know you can make a sweet omelette?
I'll give you my recipe for "Omelette aux Pommes"
Peel and cut 3 apples in quarters, then slice them (not too thin). Slightly tangy apples are better.
Beat 5 eggs and 5 soup spoons of powder sugar into an omelette (I use a fork and always add a little water before I start beating the eggs).
Place a large pan over a medium heat, and let the apples cook in butter. I always use slightly salted butter, even when cooking sweet dishes or making cakes, and it's very good. The apples must be tender and brown, then pour your sweet omelette over them and let it cook, angling your pan and/or lifting the sides with a fork so that no raw egg is left.
Bon appétit!
I'll give you my recipe for "Omelette aux Pommes"
Peel and cut 3 apples in quarters, then slice them (not too thin). Slightly tangy apples are better.
Beat 5 eggs and 5 soup spoons of powder sugar into an omelette (I use a fork and always add a little water before I start beating the eggs).
Place a large pan over a medium heat, and let the apples cook in butter. I always use slightly salted butter, even when cooking sweet dishes or making cakes, and it's very good. The apples must be tender and brown, then pour your sweet omelette over them and let it cook, angling your pan and/or lifting the sides with a fork so that no raw egg is left.
Bon appétit!
Why didn't you tell me this as I was looking for places to eat?MissUMana wrote:
I could've just eaten at your house~ XD But I'm excited for all the restaurants I've chosen!I'm not really into fancy food either, especially since the portions are so small and sometimes it can get overly pretentious (not sure why anyone would describe a dish as "whimsical"). I usually just go to those restaurants if it has an interesting history or if it's just gorgeous, but the food usually doesn't attract me by itself when it comes to fancy places. But the food can be amazing!
It looks like artichokes and duck foie gras are all the rage in France.
I also didn't know that profiteroles were the same as cream puffs. I "tried" profiteroles at a place with a friend last month and they seemed awfully familiar to me and so I was like, "Wait... aren't these... cream puffs?"
Anyways, this thread is so cute! I forgot how much fun this was XD
LOL. But I mean, in almost every restaurant there's some artichoke related dish. I didn't know artichokes were a big deal. Of all things. :BMissUMana wrote:I am actually serving artichokes for dinner... and my daughter scampered off to a friend's so she wouldn't have to eat hers, ahahahah! All the rage?
Artichokes, at least the ones they use in restaurants, are not the ones we are used to. We are used to big artichokes from Brittany, and they use very small ones from Italy. I don't even know what they taste like.
All I can say is that what you eat in fancy restaurants has not much to do with what we eat at home. It's all trends and such. Fashionable cuisine.
All I can say is that what you eat in fancy restaurants has not much to do with what we eat at home. It's all trends and such. Fashionable cuisine.
This looks like something I'd love to try.... having someone bake for meCerceaux wrote:
- Joined
- Aug 5, 2004
- Messages
- 5,388
I LOVE the big artichokes. Normally I just steam them and eat them plain without any seasonings, etc.
The small ones are like the big ones, only little.
The thing I find though, is that any restaurant using artichokes usually either uses the pickled ones, which I don't like, or leaves the leaves on the hearts (it bothers me).
But it's not relevant for me. Maybe I just eat out at nonfashionable places, but none of them have ever had an artichoke dish...
I just made these to welcome my colleagues from overseas.
http://allrecipes.com/recipe/pumpkin-ginger-cupcakes/
Totally worth it. Also totally worth the look of approval the guy at the Chinese store gave me for being a foreigner buying crystallized ginger.
The small ones are like the big ones, only little.
The thing I find though, is that any restaurant using artichokes usually either uses the pickled ones, which I don't like, or leaves the leaves on the hearts (it bothers me).
But it's not relevant for me. Maybe I just eat out at nonfashionable places, but none of them have ever had an artichoke dish...
I just made these to welcome my colleagues from overseas.
http://allrecipes.com/recipe/pumpkin-ginger-cupcakes/
Totally worth it. Also totally worth the look of approval the guy at the Chinese store gave me for being a foreigner buying crystallized ginger.