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Old 04-28-2011, 03:18 AM   #331
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My dad loves brains, liver, lamb fry and other stuff like that.

I'll only eat disgusting meats unknowingly in salami, thanks.
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Old 04-28-2011, 04:55 AM   #332
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surely there is nothing as bad as "andouillette" - a sort of French salami, sausage thing, which you can eat hot or cold, made from the lower colon of the pig, and, yes, it smells like shit! i've never eaten it - been offered it at dinner parties etc. and politely declined lol!!! i am pretty open-minded about food but some things are just not meant to be eaten

fwiw, i can't do tongue, brains, trotters etc. either lol
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Old 04-28-2011, 02:38 PM   #333
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my coworker likes to utilize every part of an animal when cooking so if she buys a duck she cooks and eats everything. I've worked with a lot of chefs that feel the same way. I can understand their point even though I think it's nasty. If I'm working with some sort of fruit where I only need the juice or the zest for a particular recipe I will still try to use every part of it in some capacity. Even if that means creating more work for myself by cooking it down and reducing it to make a sauce for use at a later date. But that's fruit...animals are gross
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Old 04-28-2011, 11:17 PM   #334
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surely there is nothing as bad as "andouillette" - a sort of French salami, sausage thing, which you can eat hot or cold, made from the lower colon of the pig, and, yes, it smells like shit! i've never eaten it - been offered it at dinner parties etc. and politely declined lol!!! i am pretty open-minded about food but some things are just not meant to be eaten

fwiw, i can't do tongue, brains, trotters etc. either lol
I've never heard of that before! Why would someone eat that? Why??
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Old 04-29-2011, 02:49 AM   #335
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my coworker likes to utilize every part of an animal when cooking so if she buys a duck she cooks and eats everything. I've worked with a lot of chefs that feel the same way. I can understand their point even though I think it's nasty. If I'm working with some sort of fruit where I only need the juice or the zest for a particular recipe I will still try to use every part of it in some capacity. Even if that means creating more work for myself by cooking it down and reducing it to make a sauce for use at a later date. But that's fruit...animals are gross
exactly! like you said it's one thing to zest then juice a lemon, but come on. i love meat but i don't eat weird shit like livers and brains. i wouldn't even know what to do with a whole animal, the closest i come is whole chickens and turkeys which even those are obviously without the grosser bits. ewww.
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Old 04-29-2011, 09:44 AM   #336
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Back to being a vegetarian.
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Old 04-29-2011, 12:01 PM   #337
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We need some pictures to counteract all the nasty stuff:



I really like avocados lately for some reason.




(These are all from Google.)
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Old 04-29-2011, 06:03 PM   #338
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^ OMG, thank you for those. Avocado is the fruit of the gods. This is truth.


So, I promised my Chicken Paprikash recipe earlier. I adapted it from my grandmother's version and one I found online. I played with it and sort of married the two:

1/4 cup butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 green bell pepper and 1 cup of mushrooms, chopped(you can vary these if you prefer other vegetables)
1 1/2 cups water
1 tablespoon(at least) paprika(Hungarian, if you can find it)
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream
1/2 of a 10 oz can of tomato juice

1. In a large skillet over medium-high heat, melt butter until golden-brown. Watch carefully! Add onion and let it brown slightly. Add mushrooms, peppers, and chicken; cook until chicken is lightly browned, turning once. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the sauce remaining in the skillet. Add tomato juice. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. Add chicken and dumplings(recipe below) back to the skillet and serve. Refrigerate the remainder - tastes even better the next day!

Halushki(dumplings):
1 egg
1 cup of flour
Pinch of sea salt
Approx. 1/2 cup of water

Start boiling a pot of water on the stove. Mix the above ingredients in a bowl. Add enough water to make a wet paste. I'm not sure exactly how much water and how exactly to describe the texture, sorry! I was taught to make this from scratch and have always just sort of played it by ear rather than relying on exact measurements. Anyhoo, spoon the mixture onto one end of a cutting board. Use a butter knife to scrap small, bite-sized pieces into the boiling water one at a time. You can periodically dip the knife in the water to prevent the batter from sticking to it. If the pieces start to stick together in the water, gently poke them with the knife from time to time. Cook for a few minutes, just until the dumplings start to float to the top. Add to the sauce and enjoy! Soaks up the gravy quite nicely. In my humble opinion, Chicken Paprikash cannot be served with anything else!


Hope all that was fairly straight-forward. Let me know if you have any questions or decide to give it a go.
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Old 04-29-2011, 07:47 PM   #339
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Oh, BoMac..

The Big Cheese Poutinerie Calgary's one and only custom poutinerie
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Old 04-29-2011, 08:00 PM   #340
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Did someone activate the poutine signal?

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Old 04-29-2011, 08:03 PM   #341
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Old 04-30-2011, 09:13 PM   #342
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Just posted this in pleba but it fits this thread as well....this is my birthday cake from my coworkers!

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Old 04-30-2011, 10:16 PM   #343
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Just posted this in pleba but it fits this thread as well....this is my birthday cake from my coworkers!

Tee hee…

I bet the people at the bakery were like, "Wha…?"
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Old 05-01-2011, 10:51 AM   #344
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^I just noticed the Guinness, too.
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Old 05-03-2011, 02:36 PM   #345
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Just posted this in pleba but it fits this thread as well....this is my birthday cake from my coworkers!

happy birthday


i saw that and thought but don't they know arw's an edge girl? or was way back in the day when i wasn't deathly afraid to set foot in pleba.
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