So on my wanderings around town today, trying to shake off that damned hangover, I found myself up the hill, in the local Spice shop.

Oh my....such beautiful, wonderful things! Noodle Soups, in a cardboard bowl. Fruits and that, which I have never seen before. Packets of spices, whole, not powdered. So much stuff!

Anyone got any good recipes? I fancy expanding my cooking reptoire, and this is the sort of place I can go into with recipe in hand, and they'll go fetch all the bits and bobs what I need. So come on, tickle my tastebuds and get me slaving over a hot stove!

Chicken Tacos, Cannerus style.

Chicken.
Several (3 or so) of the following: jalapenos, habaneros, poblanos, thai finger peppers, bell peppers of various colors, mini sweet peppers of various colors, pickled banana peppers (don't overdo it, the vinegar is really noticeable)
1 or 2 small cans of chilis in adobo sauce
1 small can tomato paste
Dash of each, to preference: cayenne powder, chili powder, garlic, black pepper, cilantro (a little does the job), chipotle seasoning, lemon juice
Store brand (go for blandness) medium salsa, only enough to make up the difference if more liquid is necessary

Throw all together in a pot and cover it, cooking on medium-low heat. Let it go til everything is tender (an hour or so). I recommend tossing it into a large, crispy shell and letting it sit for a second to let the bottom get soggy for that perfect juicy crunch (microwaving the leftovers in the shell will accomplish this too). Top with cream corn and blackeyed peas and go to heaven.

Cannerus_The_Unbearable wrote:Chicken Tacos, Cannerus style.

Chicken.
Several (3 or so) of the following: jalapenos, habaneros, poblanos, thai finger peppers, bell peppers of various colors, mini sweet peppers of various colors, pickled banana peppers (don't overdo it, the vinegar is really noticeable)
1 or 2 small cans of chilis in adobo sauce
1 small can tomato paste
Dash of each, to preference: cayenne powder, chili powder, garlic, black pepper, cilantro (a little does the job), chipotle seasoning, lemon juice
Store brand (go for blandness) medium salsa, only enough to make up the difference if more liquid is necessary

Throw all together in a pot and cover it, cooking on medium-low heat. Let it go til everything is tender (an hour or so). I recommend tossing it into a large, crispy shell and letting it sit for a second to let the bottom get soggy for that perfect juicy crunch (microwaving the leftovers in the shell will accomplish this too). Top with sweet corn and blackeyed peas and go to heaven.

No dead babies? Huh. It seems like something you would like.

coolyo294 wrote:

Cannerus_The_Unbearable wrote:Chicken Tacos, Cannerus style.

Chicken.
Several (3 or so) of the following: jalapenos, habaneros, poblanos, thai finger peppers, bell peppers of various colors, mini sweet peppers of various colors, pickled banana peppers (don't overdo it, the vinegar is really noticeable)
1 or 2 small cans of chilis in adobo sauce
1 small can tomato paste
Dash of each, to preference: cayenne powder, chili powder, garlic, black pepper, cilantro (a little does the job), chipotle seasoning, lemon juice
Store brand (go for blandness) medium salsa, only enough to make up the difference if more liquid is necessary

Throw all together in a pot and cover it, cooking on medium-low heat. Let it go til everything is tender (an hour or so). I recommend tossing it into a large, crispy shell and letting it sit for a second to let the bottom get soggy for that perfect juicy crunch (microwaving the leftovers in the shell will accomplish this too). Top with sweet corn and blackeyed peas and go to heaven.

No dead babies? Huh. It seems like something you would like.

Yeah, I'd think that would be a key ingredient in anything that's "Cannerus style."

Thai Food for the win!
And australian ethnic foods are awesome.

Well, I like mexican food, I love soul food, and indian food is good too, but, asian is the best.

I'm like 90% ethnic German but the food is meh.
Chinese and Mexican food are like sex, however.

I'm all for Asian food in general.

Except kimchi, I hate that stuff.

A plate o' spuds 'n' corn beef does me some good, it do.

Mr. Self Destruct wrote:
Chinese and Mexican food are like sex, however.

I take Good food over sex anyday
I also like Authentic thai food. Not the bugs part though. that was a nightmare.

Whaaaa?

No more recipes? Come on Dakka....feed my face already!

Also, for those with a Chinese menu in hand, said food store stocks Salted Duck Eggs, which I am interested in finding out applications for.

Put 'em in porridge or eat them plain if you really hate your kidneys.

rubiksnoob wrote:

coolyo294 wrote:

Cannerus_The_Unbearable wrote:Chicken Tacos, Cannerus style.

Chicken.
Several (3 or so) of the following: jalapenos, habaneros, poblanos, thai finger peppers, bell peppers of various colors, mini sweet peppers of various colors, pickled banana peppers (don't overdo it, the vinegar is really noticeable)
1 or 2 small cans of chilis in adobo sauce
1 small can tomato paste
Dash of each, to preference: cayenne powder, chili powder, garlic, black pepper, cilantro (a little does the job), chipotle seasoning, lemon juice
Store brand (go for blandness) medium salsa, only enough to make up the difference if more liquid is necessary

Throw all together in a pot and cover it, cooking on medium-low heat. Let it go til everything is tender (an hour or so). I recommend tossing it into a large, crispy shell and letting it sit for a second to let the bottom get soggy for that perfect juicy crunch (microwaving the leftovers in the shell will accomplish this too). Top with sweet corn and blackeyed peas and go to heaven.

No dead babies? Huh. It seems like something you would like.

Yeah, I'd think that would be a key ingredient in anything that's "Cannerus style."

I got the feeling that some sort of bodily fluid would be more his style.

Mr. Self Destruct wrote:I'm like 90% ethnic German but the food is meh.
Chinese and Mexican food are like sex, however.

have you been to Germany? If you have and think the food is meh, then I think you need your taste buds checked by a doctor.

Vietnamese food is wonderful. Mrs. Albatross makes a mean Chicken and Sweet-potato curry.

Just made some seriously good tasting Salmon this evening:

mix up some of the following:

Safflower oil
Sesame oil
rice-wine vinegar
ground ginger
sugar
soy sauce

mix that stuff up to taste (which is pointless, before cooking the fish you cant taste any individual thing except oil), and marinade some Wild Salmon fillets for about 2 hours (any more and the fish will lose some of its consistency, and will crumble.

After that time, pan sear the fish, careful not to over do it, the fish should still be soft enough to cut with a fork.

One trick i do, is that when im prepping the oil for the pan searing part, i mix a little bit of soy sauce into the safflower oil, if you do it right, theres a blackened crust on some of the edges of the fish.

Bovril Beans:

You will need:
Small tin of (preferably) Heinz Baked Beans
Bovril
Salt
(If using microwave) Microwave-proof dish
(If using anything else) Whatever cooking dish(es) required.

Method:
Emtpy the beans into cooking dish.
Sprinkle with a pinch of salt.
Add Bovril to taste and stir continuously until the tomato sauce has thickened and become darker in colour, and no streaks of bovril can be seen.
Follow instructions for cooking on bean tin.

Serve as you would regular baked beans.

Not exactly an ethnic recipe but something which was a huge surprise to me when I tried it. My friend's girlfriend made this on Friday while we were camping. Go to Sainsburys and get a 17p pack of chicken noodles and a 19p tin of chicken soup. Boil the soup until the water evaporates and you're left with the flavourings and any other stuff that is probably hideously bad for you, then add the noodles. My god it was one of the best things I've ever eaten: me and my mate finished off the tin (about 4 people's worth) in about 10 mins, and considering it's so cheap, it's typical student food, so I'll probably be living off it for a couple of years!

Asherian Command wrote:

Mr. Self Destruct wrote:
Chinese and Mexican food are like sex, however.

I take Good food over sex anyday

That only counts if it's voluntary.

Mr Mystery wrote:Whaaaa?

No more recipes? Come on Dakka....feed my face already!

Give me a bit. I have a shockingly easy recipe for Chinese Long Rice that turns out pretty nicely.

Asherian Command wrote:

Mr. Self Destruct wrote:
Chinese and Mexican food are like sex, however.

I take Good food over sex anyday
I also like Authentic thai food. Not the bugs part though. that was a nightmare.

I take it you had a bad first time.

My fellow Brits in here are *really* doing their bit to combat the stereotype of British food being disgusting, aren't they?

A proper fish and chips is my favorite food ever.

If that counts as British Food I would say that I'm an enthusiast.

Albatross wrote:My fellow Brits in here are *really* doing their bit to combat the stereotype of British food being disgusting, aren't they?

Bovril is the backbone of Britain! Heck, i'm just off to make myself a nice Bovril sandwich with a steaming cup of Bovril (and a cup of tea).

We may die, but Bovril lives on!

Bovril - That would be the lower part of the backbone then, near the arse?

Speaking of which, Indian all the way if looking beyond these green and pleasant lands.

I don't understand. What's ethnic food?

Albatross wrote:My fellow Brits in here are *really* doing their bit to combat the stereotype of British food being disgusting, aren't they?

It is fairly disgusting once you step back and look at it...
Best just to eat it and not ask questions...

Emperors Faithful wrote:I don't understand. What's ethnic food?

typically food that can trace its "origins" to another land, ie. Chinese food, Indian food, Thai food, etc.

Surprisingly, certain Iraqi dishes are actually quite tasty, even if you pay for it later when you arent used to it.

Oh boy. Here's comes the semantic deconstruction of the term "ethnic food".

My dad makes the most awesome curries out of chicken, curry powder, assorted veggies and tomato soup.

and my own "unique" invention of egg fried rice from the local Chinese and good old Heinz salad cream. damn it tastes good. add in some BBQ spare ribs and some prawn crackers and its like edible joy.

Again with the 'British' and 'disgusting food'....

Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.
My sister lives in London and we usually send her boxes and boxes of it every month.

But you can make it from scratch! Very VERY easy to make.

Any Louisiana food is better than what anyone else can recommend.

Chicken Long Rice

Chicken thighs -1.5 pounds (bones in!)
Chicken Stock -1.5 Quarts
Ginger, sliced very thinly -5 tsp
Salt -1 T
Bean thread noodles -6 oz
Vegetable Oil -1 T
Sweet onion, sliced thinly -1.5 Cups
Garlic clove, minced -1
Soy Sauce -1 oz
Green Onions, chopped -3 T

1. Take your chicken thighs and cover them with stock. Add about 2 T of the ginger and the salt. Cover it and simmer until it's just barely cooked. (165F/74C at the thickest part of the thigh.)

2. Allow the chicken to cool in the broth, remove the meat from the bones and cut it into cubes. Discard the bones. Strain the chicken stock and reserve.

3. Soak the bean thread noodles. This can be done in warm water for 10 minutes or cold water for an hour. Drain.

4. Heat the oil over medium heat. Saute the onion, ginger and garlic until it starts to brown.

5. Add the noodles and reserved stock just enough to cover. Add the soy sauce and simmer for 5 minutes. Remove from heat and let stand for 10 minutes.

6. Add the chicken and reheat. Garnish with the chopped green onion.

________________________________

Boom goes the dynamite.

Emperors Faithful wrote:I don't understand. What's ethnic food?

Essentially, any food assosciate with your general ethnic minorities.

So for me, Indian, African, Chinese etc. I kind of discount European food for no real reason.

Ensis Ferrae wrote:
Surprisingly, certain Iraqi dishes are actually quite tasty, even if you pay for it later when you arent used to it.

Persian (Iranian) food is also very good. Hell, even places like Ethiopia have pretty excellent cuisine.

The Muslim conquests, and later empires, did a very good job of spreading some delicious spices around the region. Actually, that's how they mad a lot of their money.

Mr Mystery wrote:

Emperors Faithful wrote:I don't understand. What's ethnic food?

Essentially, any food assosciate with your general ethnic minorities.

So for me, Indian, African, Chinese etc. I kind of discount European food for no real reason.

How would China and India be an ethnic minority? There's more than a billion of them each.

Yeah the phrase "ethnic food" came across as little strange to me too EF.

From the land of men who fight nature itself to survive.

corpsesarefun wrote:Yeah the phrase "ethnic food" came across as little strange to me too EF.

Meh, maybe I'm being pedantic, but I personally think that the term 'ethnic' being applied to pretty much anything that doesn't have 'White' origins comes across as a bit offensive.

Waaagh_Gonads wrote:From the land of men who fight nature itself to survive.

That gak is nasty.

Emperors Faithful wrote:
Meh, maybe I'm being pedantic, but I personally think that the term 'ethnic' being applied to pretty much anything that doesn't have 'White' origins comes across as a bit offensive.

I think most people would consider things like German, Polish, Italian, Russian, and Gaelic cuisine to be ethnic. French would be considered ethnic had they not essentially invented the modern kitchen via haute cuisine.

English food would also be considered ethnic if they hadn't stolen everything good from other places.

Anyway, best thing ever:

Good Chorizo, sauteed, then layered over cojito and jack cheese then broiled. Mix together after melting the cheese, and place in warm flour tortillas. You could probably add some guacamole as well, if its too greasy.

Eurgh. Vegemite? Marmite and butter sandwiches are far better.

@dogma: I've never heard anyone refer to germans as an ethnic minority.

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Really? The Nazis did.

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Did I say minority?

It doesn't look like I did.

Huh?

Albatross wrote:

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Really? The Nazis did.

I think you're getting 'German' confused with the 'Arian Race'. One has it's basis in nationality, the other in ethnicity.

dogma wrote:

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Did I say minority?

It doesn't look like I did.

Huh?

Well, to be fair it was Mr Burning who mentioned it. Though I don't see how they are less of a minority than say, Indians or Chinese people.

And I haven't heard Germans or French people reffered to as a whole seperate ethnicity either.

Emperors Faithful wrote:

Albatross wrote:

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Really? The Nazis did.

I think you're getting 'German' confused with the 'Arian Race'. One has it's basis in nationality, the other in ethnicity.

I think you have a nasty habit of high-handedness, especially when you're, well, wrong. You're not smarter than everyone else, so knock it the feth off. Don't pick up the bad habits of other posters, man. You're better than that.

In the interwar period, Czechoslovakia had a significant ethnic German minority, mainly concentrated around the 'Sudetenland' area. These ethnic Germans became an important issue to the NSDAP, and the area was annexed. It was a major international incident. It's in history books and everything.

Emperors Faithful wrote:
Well, to be fair it was Mr Burning who mentioned it. Though I don't see how they are less of a minority than say, Indians or Chinese people.

Well, "ethnic" tends to refer to the cuisine of minorities in the nation of the speaker, or the cuisine of a particular group of people. In the US everything that isn't a hot dog or fast food is ethnic (broadly speaking), in places like England everything that is heavily influenced by the cuisine of other nations is ethnic to a native Englishman (from the Englishmen I know, anyway). For example, most Brits I know will call Tikka Massala "Indian" even though its actually Anglicized Indian food, and will therefore be called "English" by my Indian friends; who also call it "ethnic" (at least the ones with that kind of grasp of English).

Emperors Faithful wrote:
And I haven't heard Germans or French people reffered to as a whole seperate ethnicity either.

Then you haven't spent much time in the US, or any major culinary crowd.

FUN FACT: Did you know that the idea of serving battered fish along with chips was actually thought up by a Polish immigrant to England? It's true!

Speaking of Polish and food, traditional Polish food is delicious. As is Slovak food. What can I say, I'm a North European who likes good, hearty, North European food.

Here's an ethnicy recipie I guess, my suvlaki marinade that I stole from the food network and adapted..

juice of 2 lemons
1 cup of white wine (I know nothing about wine, I get whatever's cheap)
1/4 cup of olive oil
about 1 tsp of oregano, salt, pepper and rosemary
847 cloves of garlic. Or if you're a normal person, 3-4 will be fine. 1 tbps minced in a jar works good (not dried).
meat

cut your meat into small cubes, no bigger than 1 inch. Dump everything into a big ziplock bag. If it's chicken, marinate for 2-4 hours. Beef or lamb or pork should be more like 12-24. If you want to do beef, don't do chuck, to me it comes out tough and chewy so I usually use sirloin or ribeye. After it's marinated, stick the pieces on some soaked bamboo skewers and grill till done.

Eat it right off the stick or in a sandwich on a long hoagie roll or a warm pita if you're the traditional type. You can top it with lettuce, tomatoes & onions and greek taziki (can't spell it) sauce. It's a good all-around marinade though, even goes well with BBQ sauce or whatever else you wanna do.

Albatross wrote:I think you have a nasty habit of high-handedness, especially when you're, well, wrong. You're not smarter than everyone else, so knock it the feth off. Don't pick up the bad habits of other posters, man. You're better than that.

+1

dogma wrote:Then you haven't spent much time in the US, or any major culinary crowd.

Yeah, "ethnic" and "regional" or "national" get used pretty interchangeably when referring to cuisine.

Waaagh_Gonads wrote:From the land of men who fight nature itself to survive.

Oh my, HOW I MISS IT!
I ran out of vegemite a 3 weeks ago. I don't know how i am surviving without the food of life
AHHHH

Now I think of it I'm also going to big up Lebanese food.

The particularly nice belly dancer in the restaurant I went to does not come a standard with every dish but was a nice bonus.

Spotted dick, gross name, delicious dessert.

My fav. ethnic foods include Lasagna and Angel Hair Spaghetti.

Albatross wrote:

Emperors Faithful wrote:

Albatross wrote:

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Really? The Nazis did.

I think you're getting 'German' confused with the 'Arian Race'. One has it's basis in nationality, the other in ethnicity.

I think you have a nasty habit of high-handedness, especially when you're, well, wrong. You're not smarter than everyone else, so knock it the feth off. Don't pick up the bad habits of other posters, man. You're better than that.

Get off your high horse, Alby. I never claimed I was smarter than everyone else, or that I had supreme knowledge on what is or isn't appropriate when it comes to using ethnicity. So back off with the personal attacks and contribute useful things in your post, like you did below.

In the interwar period, Czechoslovakia had a significant ethnic German minority, mainly concentrated around the 'Sudetenland' area. These ethnic Germans became an important issue to the NSDAP, and the area was annexed. It was a major international incident. It's in history books and everything.

I knew about the annexation of Czechoslavakia, I didn't know that the German minority there was classed as an ethnic minority. This stretches the common use of the word ethnic to include people that speak different languages.

dogma wrote:

Emperors Faithful wrote:
Well, to be fair it was Mr Burning who mentioned it. Though I don't see how they are less of a minority than say, Indians or Chinese people.

Well, "ethnic" tends to refer to the cuisine of minorities in the nation of the speaker, or the cuisine of a particular group of people. In the US everything that isn't a hot dog or fast food is ethnic (broadly speaking), in places like England everything that is heavily influenced by the cuisine of other nations is ethnic to a native Englishman (from the Englishmen I know, anyway). For example, most Brits I know will call Tikka Massala "Indian" even though its actually Anglicized Indian food, and will therefore be called "English" by my Indian friends; who also call it "ethnic" (at least the ones with that kind of grasp of English).

Cool, so I was wrong.

Emperors Faithful wrote:
And I haven't heard Germans or French people reffered to as a whole seperate ethnicity either.

Then you haven't spent much time in the US, or any major culinary crowd.

What, and you have some sort of Iron Chef staus in the cuisine scene?

Emperors Faithful wrote:
What, and you have some sort of Iron Chef staus in the cuisine scene?

Nah, I just spent a lot of time with food service industry people when I was running a gym in Chicago because we kept similar dinner/bar hours; ie. really late.

Emperors Faithful wrote:

Albatross wrote:

Emperors Faithful wrote:

Albatross wrote:

Emperors Faithful wrote:@dogma: I've never heard anyone refer to germans as an ethnic minority.

Really? The Nazis did.

I think you're getting 'German' confused with the 'Arian Race'. One has it's basis in nationality, the other in ethnicity.

I think you have a nasty habit of high-handedness, especially when you're, well, wrong. You're not smarter than everyone else, so knock it the feth off. Don't pick up the bad habits of other posters, man. You're better than that.

Get off your high horse, Alby. I never claimed I was smarter than everyone else, or that I had supreme knowledge on what is or isn't appropriate when it comes to using ethnicity. So back off with the personal attacks and contribute useful things in your post, like you did below.

Really, so you had no idea what I was talking about so naturally I am the one who is confused? Yeah, not arrogant at all...

In the interwar period, Czechoslovakia had a significant ethnic German minority, mainly concentrated around the 'Sudetenland' area. These ethnic Germans became an important issue to the NSDAP, and the area was annexed. It was a major international incident. It's in history books and everything.

I knew about the annexation of Czechoslavakia, I didn't know that the German minority there was classed as an ethnic minority. This stretches the common use of the word ethnic to include people that speak different languages.

So 'Germanic' isn't an ethnicity? Ah, it must be only dark-skinned people that count as ethnic in your version of the world. Whitey is one great big homogeneous mass, after all...

Hmm food and interwebzs agruments, sounds amusing. Il bite :

Beef stew:

Beef ( any sort of beef will do, but preferably somethign with a bit of fat in it)
Potatos
Onions
Carrots
Canned tomatos
Water
Tomato purre
Salt
peper
timian

1. first toss the beef into a hot iron pan, giv it a bit of collor but not too much.

2. Fry onions, potatos. Then you add water to the pan and let it draw out the stock.

3. Add it all in a big pot and let simmer for a hour so so.

Serve with bread and something to drink

Albatross wrote:So 'Germanic' isn't an ethnicity? Ah, it must be only dark-skinned people that count as ethnic in your version of the world. Whitey is one great big homogeneous mass, after all...

That's how we keep 'em down. We're all in on it. I think I remember seeing you at the last Pan Global Whitey Oppression Seminar?

Albatross wrote:Really, so you had no idea what I was talking about so naturally I am the one who is confused? Yeah, not arrogant at all...

Now I have no idea what you're talking about. Are you really unable to go five minutes without trying to insult the person you're talking to?

In the interwar period, Czechoslovakia had a significant ethnic German minority, mainly concentrated around the 'Sudetenland' area. These ethnic Germans became an important issue to the NSDAP, and the area was annexed. It was a major international incident. It's in history books and everything.

I knew about the annexation of Czechoslavakia, I didn't know that the German minority there was classed as an ethnic minority. This stretches the common use of the word ethnic to include people that speak different languages.

So 'Germanic' isn't an ethnicity? Ah, it must be only dark-skinned people that count as ethnic in your version of the world. Whitey is one great big homogeneous mass, after all...

Huh, I guess I was incorrect when I said all whites form a seperate cohesive ethnic race back when- ohwaitIdidn't. Nice strawman.


Ethnicity itself is a social construction.

Emperors Faithful wrote:

Albatross wrote:Really, so you had no idea what I was talking about so naturally I am the one who is confused? Yeah, not arrogant at all...

Now I have no idea what you're talking about. Are you really unable to go five minutes without trying to insult the person you're talking to?

You saw an insult in that? Anyway, I digress - you said you'd (inexplicably) never heard of Germans being described as an ethnic minority. I replied that the Nazis did, and your response was that I must be getting 'German confused with the Arian (sic) race'. I was not confused, you were. Either that or simply lacking in knowledge.

Which is fine, of course - it's your arrogant tone I took issue with. It's almost forgivable if a person is arrogant and correct - when they are incorrect, it's irritating in the extreme. It's typical behaviour of teenagers who are of above average intelligence, and then suddenly assume that they are more intelligent than everyone, as opposed to just most of their peers. As I said before, I think you're better than that, so it's disappointing to see.

So 'Germanic' isn't an ethnicity? Ah, it must be only dark-skinned people that count as ethnic in your version of the world. Whitey is one great big homogeneous mass, after all...

Huh, I guess I was incorrect when I said all whites form a seperate cohesive ethnic race back when- ohwaitIdidn't. Nice strawman.


Ethnicity itself is a social construction.

Don't pretend you've known that all along. It's tacky.

You equated ethnicity with race earlier. Given that you seemingly considered Germanic people as simply being 'people who speak a different language (to the Czech people)', it's not unreasonable to assume that you see no ethnic difference between two groups of caucasian peoples. I'm willing to bet hard cash that if I had posted something along the lines of 'there's no ethnic difference between Persian people and people from the Indian subcontinent', you'd have been all over me like white on rice. If you'll excuse the expression.

I thought this thread was supposed to be about food.

It used to be about the music man!

The one that comes from far away? What can he play?

BuFFo wrote:My fav. ethnic foods include Lasagna and Angel Hair Spaghetti.

I see what you did there.

Emperors Faithful wrote:What, and you have some sort of Iron Chef staus in the cuisine scene?

I'm a chef. Dogma is right.


Automatically Appended Next Post:

corpsesarefun wrote:It used to be about the music man!

I thought it was about the love.

Ah yes, but what kind of chef?

This kind.....


...or this kind? That is, the awesome kind.

Don't with Steven Seagal on any form of transport. Ever seen Under Siege 3? Yeah, Seagal beats terrorists trying to commandeer a push bike.

Somewhere between this



and this.



I'd be lying if I said that this had never happened though.

this is the kind of chef i am:




JK... gotta bring the light-heartedness back man!



One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

Ensis Ferrae wrote:One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

Why? Why would you cook with it? Drink that stuff!

Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

Monster Rain wrote:
Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

have to ask, what/how do you "deglaze" with scotch?? I have never heard the term before, and have no clue what it is, or what it would be used for.. though smoky flavor is always good..usually

Ensis Ferrae wrote:

One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

1. Take one bottle of decent single-malt Scotch.

2. Pour a liberal amount into a fine bone-china teacup.

3. Drink it hurriedly.

4. Repeat steps 2 and 3 until you spontaneously burst into tears of rage.

5. Stagger to the kebab shop, whilst swaying from side to side like you're on the SS Enterprise during a Klingon attack.

6. Eat half of the kebab.

7. Throw the other half at the shop window.


That's how we do it here, as ever YMMV.

This recipe is my pride and joy, because it actually got on the menu of a locally owned restaurant that I worked at, until I had a falling-out with the owners.

Chicken Alfredo Lasagna

Basically you replace the beef or sausage with chicken breasts sauteed in olive oil and Italian spices then sliced, the red sauce with alfredo sauce. I also include a layer of mushrooms, red onion, zucchini and yellow squash, also sauteed in olive oil and Italian spices.

It's awesome!

Ensis Ferrae wrote:

Monster Rain wrote:
Cook with blended scotch, it's the only thing that swill is good for! I've deglazed with it before but nothing really intense. It adds a smoky flavor in my experience.

have to ask, what/how do you "deglaze" with scotch?? I have never heard the term before, and have no clue what it is, or what it would be used for.. though smoky flavor is always good..usually

A lot of recipes call for cooking your aromatics (onions, celery, carrots, shallots, etc) in the early stages. If you do this at the correct temperature there will be a brown residue on the bottom of your pan. This is called "fond" and actually has a ton of flavor in it. If you pour in something acidic or that contains alcohol it makes it come off really easily and makes whatever you're making that much yummier.

I hope I'm explaining that well enough. I'm only on my second cup of coffee. Basically it's just getting the "fond" off the bottom of your pan to add a depth of flavor to your food.

Ensis Ferrae wrote:
One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

I've seen single malts used to replace the customary brandy in tiramisu.

I'm very fond of fond!

I always called that the yummy bitz. I'll have to try using alcoholic stuff some time, I usually would just use some water and scrape it a lot. They talk about deglazing all the time on the food network and I never knew what that was till now

dogma wrote:

Ensis Ferrae wrote:
One question.. does anyone know of a way to cook with Single Malt Scotch (aside from drinking it and attempting to cook)??

I've seen single malts used to replace the customary brandy in tiramisu.

This has left me very conflicted. On the one hand, I love single malts, and the concept of mixing them with anything panics me. On the other, tiramisu is possibly the one food I would eat until it killed me. It's like having to make my mother and father fight to the death.

Albatross wrote:Don't pretend you've known that all along. It's tacky.

You're right, I've only been studying the Social Construction of Ideas in my Justice/Law course for the past year. Obviously, I made that up on the spot.

You equated ethnicity with race earlier. Given that you seemingly considered Germanic people as simply being 'people who speak a different language (to the Czech people)', it's not unreasonable to assume that you see no ethnic difference between two groups of caucasian peoples. I'm willing to bet hard cash that if I had posted something along the lines of 'there's no ethnic difference between Persian people and people from the Indian subcontinent', you'd have been all over me like white on rice. If you'll excuse the expression.

Actually, I would have agreed with you, if you meant a 'real' genetically defined difference rather than what one would identify themselves as. The same as if you'd said there was no real difference between Irish or Scottish people as whole different race, or an African American and an Italian American. It's been proven through several academically reviewed studies that the difference in race is one of perception, rather than a difference on a scientific level.

Saying that 'White' is all part of one mass, seperate from all others, is exactly what I'm arguing against. It's people's use of the word that I don't agree with.
http://profs-polisci.mcgill.ca/abizadeh/Ethnicity-Fulltext.htm

But enough about this, Dogma (and MR) have already demonstrated that the use of the word is very different when it comes to cooking than the common use of the term.

Emperors Faithful wrote:Saying that 'White' is all part of one mass, seperate from all others, is exactly what I'm arguing against. It's people's use of the word that I don't agree with.

You know that this thread is supposed to be about food, right?

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana) or buying it at Popeyes and adding the sausage.

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

I don't even use a "recipe" for red beans and rice, but they turn out pretty well. Here it is:

2 cups of soaked red kidney beans
1/2 cup of diced ham
1/2 cup of bacon
1/2 cup of diced green pepper
1 Ham Hock
1/4 cup green onion
1 garlic clove, minced
Various herbs, about a Tablespoon each. (less if you're using dried herbs) oregano, thyme, etc.
1 Bay Leaf
Red Pepper flakes, salt and pepper to taste.
1.5 quarts of water or chicken stock

Throw all of that in a pot, bring it to a boil and then simmer it until the beans are tender. At some point while the beans simmer you can make your rice whatever way you think is best. Right at the end you take out the ham hock, cut off the meat. Put the meat in the beans and discard the bone.

Note: You want to keep an eye on this. The amount of water/stock is a guideline, not an exact value. You may need to add more.

Anyway, once the beans are done you put them on some rice and chow down!


Automatically Appended Next Post:

FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Testify, brother!

Only red beans & rice I ever had was from Popeyes, and it was pretty yucky :( Considering it was from Popeyes, I'm sure I'd love the real thing if I ever had it.

Necros wrote:Only red beans & rice I ever had was from Popeyes, and it was pretty yucky :( Considering it was from Popeyes, I'm sure I'd love the real thing if I ever had it.

Yeah, I'd hardly call Popeyes Red beans and rice " authentic" by any stretch of the imagination...like most of the boxed "Cajun cooking" it's pre-packed gak that gets reheated for fast food patrons...

@ Monster...Ok..that's it...by the powers given to me by the great state of Louisiana ..I hearby bestow upon you the title of honorary coonass.

FITZZ wrote: @ Monster...Ok..that's it...by the powers given to me by the great state of Louisiana ..I hearby bestow upon you the title of honorary coonass.

I humbly accept.

I won't let you down, boudreaux.

FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Unfortunately, my wife doesn't eat Red Beans and Rice(she hates beans), so it isn't worth taking the time to make it from scratch most days.

Hell, she only recently started eating gumbo and jambalaya.

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:

DickBandit wrote:Red Beans and Rice is damn good. I use the pre-packaged stuff that comes with everything you need to make it, however the two companies that make it aren't international from what I hear.

What are you using? Every single pre-packaged style I've tried has SUCKED. Either it's dry beans on seasoned rice, or they use the wrong style of sausage or rice. RB&R needs to be nice and creamy with a nice beef sausage(sliced or in sections is personal preference).

The only thing that comes close is using a can of Blue Ribbon(which is made in Louisiana).

Pre-packaged red beans and rice is heresy...I won't allow it or any other " Authentic New Orleans style" boxed evil into my home.

Unfortunately, my wife doesn't eat Red Beans and Rice(she hates beans), so it isn't worth taking the time to make it from scratch most days.

Hell, she only recently started eating gumbo and jambalaya.

I understand, my Missus is from New York and the " De-Yankee Process" is an ongoing one, though in my situation she took to Cajun food right away ( thankfully or the poor girl would have starved).

@ Monster...I know you won't , Thibedeaux.

Saddest part, Fitzz, is she's from Mississippi.

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

EDIT:...I should note I mean no disrespect to your Missus...

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Wow (again), I spent a great deal of time in the Biloxi/Gulfport area and with a few exceptions ( the beach/peoples accents...some manerisms) felt right at home...especially in the restuarants .
...New Jersey South?...hmm, I've never heard that term used to describe the Coast...of course I've not been there for a few years....guessing it has something to do with the casinos.

FITZZ wrote:

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Wow (again), I spent a great deal of time in the Biloxi/Gulfport area and with a few exceptions ( the beach/peoples accents...some manerisms) felt right at home...especially in the restuarants .
...New Jersey South?...hmm, I've never heard that term used to describe the Coast...of course I've not been there for a few years....guessing it has something to do with the casinos.

It does. It also has to do with that there are a lot of the people in that area that moved from New Jersey once the casinos came. It's a term you hear from people from Bay St. Louis, Long Beach, the back bay, the Kil(Kiln, but that's what they call it), the Delta, etc. I heard it a bunch when I was attending Stanislaus.

Honestly, I didn't get the same feeling in MS that you did except(almost) when in Biloxi/Gulfport, but then I'm from Uptown NOLA.

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:

FITZZ wrote:

Platuan4th wrote:Saddest part, Fitzz, is she's from Mississippi.

Wow...that's...odd, I've always considered the folks in MS. ( at least on the coast) to be culinary cousins...their menu's being near identical to the average New Orleans fair.
Is she perhaps from up around Tupelo or something?

Nope, Biloxi/Gulfport, or New Jersey moved South as the rest of the MS Gulf Coast calls it.

Wow (again), I spent a great deal of time in the Biloxi/Gulfport area and with a few exceptions ( the beach/peoples accents...some manerisms) felt right at home...especially in the restuarants .
...New Jersey South?...hmm, I've never heard that term used to describe the Coast...of course I've not been there for a few years....guessing it has something to do with the casinos.

It does. It also has to do with that there are a lot of the people in that area that moved from New Jersey once the casinos came. It's a term you hear from people from Bay St. Louis, Long Beach, the back bay, the Kil(Kiln, but that's what they call it), the Delta, etc. I heard it a bunch when I was attending Stanislaus.

Honestly, I didn't get the same feeling in MS that you did except(almost) when in Biloxi/Gulfport, but then I'm from Uptown NOLA.

Yeah, I should have specified that I only got that " I'm amongst home folk" feeling in Bloxi/Gulfport...and even then it wasn't the same...if you follow.
Stanislaus Huh?...So your probably the only other person on Dakka who knows what a Rockacha is...