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I'm cooking my very famous Tartiflette. "But, what is it ?" said many of you. take some peeled poatatoes, cut them in litle cubes (or slice, if you prefer), put into boiled water and let cook. During the same time, take a bacon and cut it into diced lardons. Put it into a frying pan and let reduce it. After put onion, into slices and put them with lardon in the pan. When potatoes are cooked, put it out the water and put them into the pan (onion must be a little yellow) and let fry it. After a moment, put all of that in an bowl who can go in oven. add some herb (what you like. Cumin is good) and salt and pepper. Add fresh cream (crème fraiche in french i don't know the translation) and an half reblochon (french cheese from alpes), cuted in two in the thickness). Put it the rind face up in the bowl. Let cook in the oven, and you have what i am eating Posts: 1189 | Registered: Dec 2004
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quote:Originally posted by Enigmatic: You had me at "bacon" --Enigmatic
Oh man, that was priceless!
Choobak, did you consider posting this on Dag's site, in the "Recipes" section? Oh, and since you like cooking check out some of the recipes in there! Though you might have problems understanding some of the terms... I know I have... Gotta try some of those when I have some time on my hands, they sound yummy! Posts: 4519 | Registered: Sep 2003
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Corwin, if you liked that you should read this.
I agree that women like a man who can cook. Nearly every time I've cooked for a woman it went over really well. The only problem with this is its not something you can usually demonstrate to a potential date until she agrees to come over to your place. Not easy to pull off on a first date.
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Dagonee is now in the kitchen working on a new culinary masterpiece, the tuna burger. He has procured fresh tuna and cilantro for this undertaking.
quote:crème fraiche in french i don't know the translation
In America, it's...
crème fraiche.
It's not always widely available, though; many cookbooks suggest making your own or substituting sour cream thinned down a little if you don't have access to it.
Posts: 21182 | Registered: Sep 2004
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Choobak, you could post that recipe over at www.princeclan.org if you want to preserve it for posterity. Posts: 26071 | Registered: Oct 2003
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Ok, to post it, but i'll do during this week, with more details. I wrote that during the cooking in the oven. So, i had to write very quickly.
And about crème fraiche (french are the king of cooking... You have no crème fraiche ?) I'll suggest you to switch it with milk (whole milk), but do less than crème fraiche. It mustn't be too liquid.
And about women who like cooking, it doesn't work, 'cause i already date girls for a dinner in my home, without result. Sorry, for your dream...
Posts: 1189 | Registered: Dec 2004
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We have crème fraiche. We just don't have it in every store in every part of the country. Personally, I could get it if I wanted to spend that much money. But it would be cheaper and easier for me to make my own. Posts: 21182 | Registered: Sep 2004
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There are many french cheese that can't be imported here because of the whole pasteurisation thing. It's a pain.
Posts: 4393 | Registered: Aug 2003
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Well, there are people who are trying to get laws passed to prevent sale of unpasteurized dairy products, but it hasn't happened yet. I have mixed feelings on the issue.
Posts: 32919 | Registered: Mar 2003
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I like to cook, also. I pride myself in being able to make delicious meals when there is nothing in the house to eat. I just invent good stuff as I go along.
But I hate scrubbing pots and washing dishes. I wish I had a kitchen elf to help with that.
Posts: 10397 | Registered: Jun 2005
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Personally, I think as long as standards for testing of harmful bacteria are high and there's clear labeling of unpasteurized vs. pasteurized products, people should have the choice.
Posts: 21182 | Registered: Sep 2004
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I know of too many stories where people have died from eating unpasteurized foods to be fully comfortable with their sale. Some people just don't know the risks. Their fault, perhaps, but should they die because of it?
Posts: 32919 | Registered: Mar 2003
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But, then, he works, and I don't have to, so really, I've still got the better end of the deal. I just hate doing dishes. *sigh*
Choobak, I'm with Enigmatic. You had me at bacon, too. Could it be because I'm married to a Muslim, and can't have pork in the house? I haven't had bacon since Canada!
Posts: 8355 | Registered: Apr 2003
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You could use oil or butter (if you wanted that animal-fat taste) instead, Tante. I would add some extra flavor, though. They do make soy bacon, if you wanted to crumble some in near the end for "bacon" flavor (it's actually not bad.)
Posts: 21182 | Registered: Sep 2004
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Maybe it has improved in the few years since I've had it, but I wasn't very impressed with it. *shrug* Maybe I just don't like the taste they're attempting imitate? Dunno.
Posts: 32919 | Registered: Mar 2003
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That's the soy bacon I was speaking of; my brother the almost-vegetarian eats it. I am a confirmed bacon-eater, but even I like it okay.
Posts: 21182 | Registered: Sep 2004
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I like cooking as well, though my skills are mainly in the area of baked goods. I can make a good dish of spaghetti and meatballs though. Really good stuff.
Posts: 1960 | Registered: May 2005
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I make a good cake and can do a decent quickbread or biscuit, but I couldn't bake yeast bread to save my life.
Posts: 21182 | Registered: Sep 2004
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Yeah, I've tried that. It is hard to keep in the house. My son has a peculiar liking for frozen food, and he eats strips of that -- frozen -- for snacks. He also scarfs down frozen vegetables, frozen pizza bagels, frozen waffles, frozen veggie burgers, and, especially, frozen blintzes. And when I say "frozen", please understand that I am not talking about frozen food that you warm up. He eats these things FROZEN. I know that he will never read this post, because he would never, obviously, click on a thread titled "I like cooking!" The boy seriously does not cook.
Posts: 10397 | Registered: Jun 2005
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The beef fry wouldn't work for Fahim either unless it's halal. And available in Sri Lanka. You know, just to make life difficult and all that.
Posts: 8355 | Registered: Apr 2003
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Enigmatic, have you ever tried to oven bake bacon? It gives a good, even ...um... 'cooked-ness'. We do that at our house because we also like the thick-sliced bacon and it's too hard to do that in a skillet. Also because it takes too long to fry in a skillet due to the sheer *volume* of bacon that we like. (Husband is a baconhound)
Posts: 1545 | Registered: May 2002
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quid, you've mentioned having non-halal food in the house before. Is bacon worse, or is it the need to cook it?
Posts: 32919 | Registered: Mar 2003
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quote:We do that at our house because we also like the thick-sliced bacon and it's too hard to do that in a skillet. Also because it takes too long to fry in a skillet due to the sheer *volume* of bacon that we like. (Husband is a baconhound)
Nuh, uh. You just have to know how to do it right. And it doesn't take long to fry up a whole package. My daddy taught me. (We live in a climate where it is worth it to figure out how to do it right without turning on the oven...)
Posts: 21182 | Registered: Sep 2004
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kq, I respect your right to skillet-fry bacon. *grin* But my way is better.
The thing is, if you put the bacon on a rack on a cookie-sheet in a cold oven, THEN turn it to 400 degrees, it bakes up sooo nicely. The fat solids stay on the bacon strips, but a lot of the fat drops to the cookie-sheet below, giving me the illusion of eating less fattening fat. Hehe. Also, the bacon strips stay flat instead of curling up. Flat bacon is easier to put on a BLT. About the heat: I can walk away from the oven as the bacon cooks. I love that.
... When you're in the mood that is, otherwise it takes way more time than it takes for someone to eat the food
I like cooking breakfast the most to tell the truth. Pancakes, scrambled eggs, omelettes, french toast... name almost any breakfast food and I've probably made it before. Posts: 459 | Registered: Mar 2005
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quote:The thing is, if you put the bacon on a rack on a cookie-sheet in a cold oven, THEN turn it to 400 degrees, it bakes up sooo nicely. The fat solids stay on the bacon strips, but a lot of the fat drops to the cookie-sheet below, giving me the illusion of eating less fattening fat. Hehe. Also, the bacon strips stay flat instead of curling up. Flat bacon is easier to put on a BLT. About the heat: I can walk away from the oven as the bacon cooks. I love that.
All these things apply to the way I cook bacon on the stove, which is obviously not the way you do it.
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I like assisting my mother in making breakfast when I'm at home (and when we actually have a real breakfast). I usually make biscuits and try and help with the bacon/sausage. My mother makes gravy and eggs and such. It's usually quite a feast for us. Too bad it doesn't happen more often.
Posts: 1960 | Registered: May 2005
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quote:Originally posted by jexx: Huevos Rancheros? (that's what hubby made for breakfast on Sunday)
I don't think that eggs and refried beans belong together, frankly, but who am I to ruin hubby's fun?
Heh, yeah I've cooked that before but I can't say I really like it. Just like some people like to eat Steak with their eggs and other things like that... I like to keep my breakfast separate from my dinner
Some of my favorites:
Ham and Cheese Omelette - Simple, easy, good!
Asparragus & Salmon Omelette - Not bad, can replace asparragus w/ fresh mushrooms for a similar taste.
"Paraquet" Scrambled eggs (rough spanish translation) - Not sure if there's a recipe out there for this as it's sort of a family recipe. Saute some chopped onions and diced tomatoes with butter and olive oil, drain the oil and then scramble with eggs, milk, butter and cheese.
Onion, Tomato and Salmon Omelette - Did I mention Salmon is one of the few fish I like to eat? Not really a big fan of seafood
I usually also prepare Arepas (as seen in Dagonee's website) as a side dish. This, combined with some of these recipes (or others I haven't mentioned) makes for quite a tasty and filling breakfast! Seriously, you'll be full until dinner time Posts: 459 | Registered: Mar 2005
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rivka - it's that I'd have to cook it, and there's no way to get the dishes/utensils clean enough afterwards. If I have non-halal stuff here, it has to be ready to eat. But yes, pork is the worst. Posts: 8355 | Registered: Apr 2003
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quid, can you have one special pan that's for non-halal stuff? And can you eat on paper plates with plastic utensils?
Posts: 21182 | Registered: Sep 2004
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It's not worth the hassle - cleanup, sponges, cross-contamination, paranoia, OCD (Fahim's). Honestly, I'm whining, but I'm not really complaining. Thanks, though. I will content myself with eating non-Halal foods on occasions when we're out and about in restaurants and such.
OOOOOH! I just remembered - the last time I had bacon was the Mt. Lavinia Hotel breakfast buffet - I was there to do a hotel review. Hmm. April? Posts: 8355 | Registered: Apr 2003
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I'm a little confused - what is halal? I mean, I looked up the wikipedia article on it, which provided an excellent description of what is not halal, but I'm not sure what's included on the okay list. Pork is out, as is alcohol, not sure on the water-living creatures. But beef, chicken, lamb, goat - are those okay?
*is curious for no specific reason*
P.S. I love bacon! And French food! And cooking is a lovely idea that I never have time for - but I greatly admire those who do. Posts: 952 | Registered: Jun 2005
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What if you use a disposable pan? Rivka got some nifty aluminum foil cookware when we had DallasCon. Is that kind of stuff available where you live? You could cook in it and then throw it away...
Posts: 21182 | Registered: Sep 2004
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Nell, you know that when kosher meat is prepared, they have a special method and special prayers they say during the process, right? Well, for halal meat, they also have a ritual slaughter process. It's like that, but different prayers. Kind of.
Posts: 21182 | Registered: Sep 2004
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