Saturday, December 29, 2007
Thursday, December 27, 2007
I used to eat them when I was little
Haw flakes are Chinese sweets made from the fruit of the Chinese hawthorn (Crataegus pinnatifida, genus Crataegus)
They contain unapproved food coloring so I dunno what's been happening in my system all these years but....
Cook them all up together in lamb stock/ fat which you get from cooking lamb for your dinner
Make up your cornbread stuffing by adding it to the cooked eggplant and vegetables
Add some leftover shredded lamb
Place in casserole dish
Top with grated cheese (we tried out Organic cheese-eh same difference)
Bake 350 C for 30 mins
Get Minced meat/ Ground beef
Cook it- season it, add some Ketchup from a little thickening and sweetness to the savory of the seasonings
Bake- 350 C for 25 mins
Sunday, December 23, 2007
So this is a trial run to see which spice combination will work well for us
I wanted more green..more parsley. I refuse to put dill on this..
So it's going to sit for a while and marinate and then we are going to bake it and at the end roast it...
Gordon Ramsay had a segment on foodblog tv which I liked.
The end result was just too raw (pink) for me, and I decided I may not ask the butcher to take the bone out. I may just ask him to chop it...
It depends..I despise complications...
You eat these one a day because they are soooo rich..
The center is soft and kinda semi solid, semi gooey...
This is from Trini. It is salt prune mango.
Dried sweet mango covered in salt and other things...It sounds and looks like it may cause illness and it probably does, but it tastes sooooo good
The piece de resistance is Diana Nut Krak'r
I love the commercial and how Trinis say it
Fast, hard and loud...Sooo funny.
Wednesday, December 19, 2007
Saturday, December 15, 2007
Friday, December 14, 2007
Thursday, December 13, 2007
The pairings are important. Strawberry and meat..no GOOD!
Finally a judge with some...some...some, something (je ne sais pas).
ps...They should have lovely Gordon Ramsay on there too!
He tore some guy a new one the other night for having a nasty restaurant....
Monday, December 10, 2007
He had me taste it and tell him what I thought.
It was very good.. Some kind of salad.
Actually I made something like this before with broccoli, rice, meat, raisin. You have to have th eraisin to add a tiny bit of sweet to this savory salad...it just brings the whole thing together nicely.
His was rice, corn, beans, chicken breast and mayo with salt and pepper
Saturday, December 08, 2007
The dessert was sublime- Cream puff with icecream inside.
Umm I didn't know what this was supposed to be and I left it alone
And didn't look at it after I took this pic...
Mango- mango makes the world go round
(I thought the red things were craisins but he said no- now they look like bacon bits)
And other things.....
I'm wanting him to come and share with me.... :)
Wednesday, December 05, 2007
Ummmm I dunno about 8 hrs in the air though.... or the lumpia..maybe I'll make some modification
I got this text from wiki
Fattened ducks are slaughtered, feathered, eviscerated and rinsed thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. The duck is then soaked in boiling water for a short while before it is hung up to dry. While it is hung, the duck is glazed with a layer of maltose syrup, and the innards are rinsed once more with water. Having left to stand for 24 hours, the duck is roasted in an oven until it turns shiny brown.
14 c. water
4 tbsp. honey
4 slices ginger, 1/8 inch thick
1/2 c. white vinegar
1/2 c. pale dry sherry
1 pkg. lumpia wrappers
24 pieces green onion stems
2 oz. Chinese parsley
Hoisin and/or lemon sauce (purchased at grocery store)
Heat oven to 400 degrees. Put duck directly on oven rack, breast side up. On a lower oven rack place a foil lined roasting pan filled with an inch of water to catch the drippings. Roast for 30 minutes then turn on sides and roast each side for 30 minutes. Face breast down and roast back for 30 minutes longer. Steam lumpia wrappers for about 10 minutes, separate and cut into halves.
Remove skin from duck and cut skin with scissors into 1 x 2 inch pieces. Arrange on a heated platter. Don't let juices wet the crispy skin. Cut de-boned duck meat into the same sized pieces as the skin. Place skin, meat, green onion stalks, Chinese parsley and Hoisin or lemon sauce on lumpia wrapper and wrap. Eat as a succulent package.
Here is a gross story from Peking duck..I can't bear it but I wanted to share... read Dec 6th...My Peking duck dinner