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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 :yuck:

fwiw, i can't do tongue, brains, trotters etc. either lol
 
my coworker likes to utilize every part of an animal when cooking so if she buys a duck she cooks and eats everything. :barf: 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 :barf:
 
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 :yuck:

fwiw, i can't do tongue, brains, trotters etc. either lol

I've never heard of that before! Why would someone eat that? Why?? :tsk:
 
my coworker likes to utilize every part of an animal when cooking so if she buys a duck she cooks and eats everything. :barf: 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 :barf:
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.
 
We need some pictures to counteract all the nasty stuff:

fruit-salad.jpg


I really like avocados lately for some reason. :drool:
salad.jpg


salad2.jpg


(These are all from Google.)
 
^ 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! :D


Hope all that was fairly straight-forward. Let me know if you have any questions or decide to give it a go. :wave:
 
Just posted this in pleba but it fits this thread as well....this is my birthday cake from my coworkers!

Screenshot2011-04-30at80333PM.png

:lol: 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. :lol: :shifty:
 
^ 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! :D


Hope all that was fairly straight-forward. Let me know if you have any questions or decide to give it a go. :wave:

ooh thank you for that! it looks very similar to how i make chicken paprika! will definitely give it a go, and will try making the dumplings too - never done those before so i am intrigued! cheers! :)
 
^ Their hot sauce is better than Tabasco by a mile and a half (it makes Tabasco taste like hot vinegar by comparison), but I've never had their sweet chili sauce (the stores here don't sell it). This is my brand:

sweetchilisauce.jpg


Move over soy sauce! :drool: It's even good on pot roast.

Sriracha sauce is almost too hot for me; it's good, but that stuff is like bottled fire and I can only stand it in moderation. And drinking water only makes it worse.
 
^ Their hot sauce is better than Tabasco by a mile and a half (it makes Tabasco taste like hot vinegar by comparison), but I've never had their sweet chili sauce (the stores here don't sell it).

Heh, it basically is just that. I kind of go through Tabasco phases. Same with Cholula. But right now I'm in a sriracha phase and loving it. I'm not a huge sweet chilli fan though, ABC's hot chili sauce is inadvertently quite sugary, so that's close enough for me.
 
GAH! Hot sauces. I'm such a wimp in the spice department. :reject:

ooh thank you for that! it looks very similar to how i make chicken paprika! will definitely give it a go, and will try making the dumplings too - never done those before so i am intrigued! cheers! :)

Good luck and let me know how they turn out! :D
 
Last night I went to a preview dinner for a Japanese restaurant that's opening up in Vancouver this week. Oh good LORD was the food delicious. We were there for 4 hours, and ate a ridiculous amount of food. Even better? It was all free. :drool:

A few of the sushi rolls we ate:

006.jpg
 
Srsly. It's the BEST! It was a high end restaurant, so you knew all the fish and ingredients were going to be of the best quality. My favourite was the Lobster Tempura roll (at the bottom of the pic, there). :combust: I just about died after tasting that one. Utterly phenomenal! :drool:
 
Now you're just rubbing it in. :drool: When I finally make it back out your way, we must make a sushi date. :heart: :D
 
Srsly. It's the BEST! It was a high end restaurant, so you knew all the fish and ingredients were going to be of the best quality. My favourite was the Lobster Tempura roll (at the bottom of the pic, there). :combust: I just about died after tasting that one. Utterly phenomenal! :drool:

I think the best sushi I ever had was in the Pan Pacific Hotel in Vancouver--even tastier because it was a work expense. :up:
 
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