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Food
Oct 27, 2009 6:56:07 GMT 10
Post by dlslith on Oct 27, 2009 6:56:07 GMT 10
1chicken breast,cut open,stuff it with philadelphia cheese n basel,wrap it with parma ham or bacon and cook for 25 to 35 mins,serve with french fries.ps i love cooking. Or Take small slithers of spiced lamb,cooked well,place in a pitta bread with salad of your choice,drizzle with chilli sauce,serve with a tin of larger,the latin name for this dish is kabab,lol I do a very similar chicken Brill. The only difference is after I stuff the chicken breast, I sear it quickly in a hot frying pan to give it a crispy outside, this locks in the juices so when you cook it, it stays super moist. I then wrap in the bacon or proscuitto and finish it in the oven. I also use pesto and mix that in the cream cheese. Very similar indeed
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Food
Oct 27, 2009 23:57:15 GMT 10
Post by Wes Gear on Oct 27, 2009 23:57:15 GMT 10
i buy my organic shade grown coffee beans green in a 50 pound bag....them i go to the thrift store and buy old popcorn-poppers.....and use the popcorn-poppers to air-roast my coffee. including the popcorn poppers it works out to $5-per pound for the freshest most dark and greasy coffee beans in the world.......the oils in the beans don't have a chance to go rancid......i make a couple of pound a week.... i live in Canada so i include the link to the coffee wholesaler in Canada....if you don't live in the great white north... then i am sure that there is an equivalent website in your country www.greenbeanery.ca/bean/now there's a man who takes his coffee serious. i drink coke but my wife loves coffee........i'll look into this for her. thanks for the tip mr.coffee........ slith, i've heard of it a lot but have never quite worked out what a pesto is.......i know its like a spread of some kind but thats about it.
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Food
Oct 28, 2009 0:18:43 GMT 10
Post by seahawk100 on Oct 28, 2009 0:18:43 GMT 10
Hey Drex.
Pesto is a mix of crushed basil, pine nuts, garlic, parsley, grated Parmigiana-Reggiano, or pecorino cheese, and a little olive oil.
It can be used as a spread, but it is most delicious used as a pasta sauce. You can also use it on chicken, etc. The French have a version called Pistou, which is without the pine nuts and the cheese is optional.
Some chefs substitute spinach for the basil, but I love basil, so it's just a matter of preference. You can also use walnuts instead of pine nuts- again, preference. Very easy to make in a food processor, but the correct way is to use a mortar and pestle. The taste is obviously the same, but the texture is quite different.
Hope that this helps.
Cheers,
Hawk
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Food
Oct 28, 2009 5:40:04 GMT 10
Post by dlslith on Oct 28, 2009 5:40:04 GMT 10
Hey Drex. Pesto is a mix of crushed basil, pine nuts, garlic, parsley, grated Parmigiana-Reggiano, or pecorino cheese, and a little olive oil. It can be used as a spread, but it is most delicious used as a pasta sauce. You can also use it on chicken, etc. The French have a version called Pistou, which is without the pine nuts and the cheese is optional. Some chefs substitute spinach for the basil, but I love basil, so it's just a matter of preference. You can also use walnuts instead of pine nuts- again, preference. Very easy to make in a food processor, but the correct way is to use a mortar and pestle. The taste is obviously the same, but the texture is quite different. Hope that this helps. Cheers, Hawk Nice Hawk, I haven't used a mortal and pestle in forever. Pesto has been made with many different fresh herbs in the last while. While the basil is still incorporated to a degree in these, herbs like cilantro, tarragon, marjoram put a twist on this Italian staple. As I mentioned previously, food is always evolving. But you are exactly right in your description
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Food
Oct 28, 2009 6:27:58 GMT 10
Post by seahawk100 on Oct 28, 2009 6:27:58 GMT 10
Hey Drex. Pesto is a mix of crushed basil, pine nuts, garlic, parsley, grated Parmigiana-Reggiano, or pecorino cheese, and a little olive oil. It can be used as a spread, but it is most delicious used as a pasta sauce. You can also use it on chicken, etc. The French have a version called Pistou, which is without the pine nuts and the cheese is optional. Some chefs substitute spinach for the basil, but I love basil, so it's just a matter of preference. You can also use walnuts instead of pine nuts- again, preference. Very easy to make in a food processor, but the correct way is to use a mortar and pestle. The taste is obviously the same, but the texture is quite different. Hope that this helps. Cheers, Hawk Nice Hawk, I haven't used a mortal and pestle in forever. Pesto has been made with many different fresh herbs in the last while. While the basil is still incorporated to a degree in these, herbs like cilantro, tarragon, marjoram put a twist on this Italian staple. As I mentioned previously, food is always evolving. But you are exactly right in your description Thanks, Slith. I knew about the Spinach pesto, but not the other herbs. I'd like to try it with cilantro- Italian and Mexican foods are my two favs. That sounds really good. I have learned a lot about Italian cooking from Marcella Hazan and Giuliano Bugialli. They have excellent books on the market. Marcella is my fav because she shares so many of the little things that make up the best of Italian cooking. They've both been invaluable in my learning the art of the Italian kitchen. I've been cooking Mexican food for years,having grown up in Texas, I was able to learn from some great Mexican cooks. I've been learning more, lately, about Thai preparations as that is one of my favs also. My mom was a great cook, so I learned a great deal from her about continental and southern cooking. I have a natural love for food, lol, as you can tell. I've certainly been paying attention to the things that you share with us, and appreciate them. Thanks, Buddy. Cheers, Hawk
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Food
Oct 28, 2009 9:55:27 GMT 10
Post by dlslith on Oct 28, 2009 9:55:27 GMT 10
Hawk, My two favorite types of cuisine are Italian and Japanese. Well, I love all food, but these two are my faves. Yes, I could tell right off the bat your love for food, and for me that's where it starts, with the passion. It will be great to be able to share tips and recipes on here. Cheers, Slith
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Food
Oct 28, 2009 9:56:52 GMT 10
Post by Wes Gear on Oct 28, 2009 9:56:52 GMT 10
thanks guys. but you just opened a pandora's box...........now every thing i've been wondering about to do with food i'm gonna come to you guys for answers. SUCKERS!
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Food
Oct 28, 2009 10:03:32 GMT 10
Post by brillbilly on Oct 28, 2009 10:03:32 GMT 10
1chicken breast,cut open,stuff it with philadelphia cheese n basel,wrap it with parma ham or bacon and cook for 25 to 35 mins,serve with french fries.ps i love cooking. Or Take small slithers of spiced lamb,cooked well,place in a pitta bread with salad of your choice,drizzle with chilli sauce,serve with a tin of larger,the latin name for this dish is kabab,lol I do a very similar chicken Brill. The only difference is after I stuff the chicken breast, I sear it quickly in a hot frying pan to give it a crispy outside, this locks in the juices so when you cook it, it stays super moist. I then wrap in the bacon or proscuitto and finish it in the oven. I also use pesto and mix that in the cream cheese. Very similar indeed thanks slith for you tip,ps i use red pesto in all my pasta dishes,its very versatile
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Food
Oct 28, 2009 13:45:01 GMT 10
Post by seahawk100 on Oct 28, 2009 13:45:01 GMT 10
thanks guys. but you just opened a pandora's box...........now every thing i've been wondering about to do with food i'm gonna come to you guys for answers. SUCKERS! Yeah, Slith, that will be fun. I already have some great recipes in mind to share. The first will be Ceci and Ditalini soup, or Garbanzo Bean and pasta soup. It's one of the best soups that I've ever had in my life- and I've had some pretty fantastic ones, yes I have. I will post it tomorrow, or Thursday. You gotta try it, it's out of this world. Hmmmm...Love my Italian. Holy Shit, Drex! Your sig is awesome!!! It makes me want to go and hide mine. lol. Whoa! Really nice, my man! No problem, I'll help whenever needed, as I'm sure Slith will, also. I know a lot about cooking, but he has the credentials, so he gets the last word. heh heh. That O.K.with you Slith? Cheers guys, Ware kin I git me won a thos fansee, dooded-up, city slicker signature's, Hoss? Got ta git me won a thos. Shore iz purdy!! Really, Drex, Where? I want one!!!!!! Edit. Ah, I just rememered that you used it briefly at DTV a while ago. It really is cool, boss
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Food
Oct 29, 2009 17:03:57 GMT 10
Post by dlslith on Oct 29, 2009 17:03:57 GMT 10
thanks guys. but you just opened a pandora's box...........now every thing i've been wondering about to do with food i'm gonna come to you guys for answers. SUCKERS! Yeah, Slith, that will be fun. I already have some great recipes in mind to share. The first will be Ceci and Ditalini soup, or Garbanzo Bean and pasta soup. It's one of the best soups that I've ever had in my life- and I've had some pretty fantastic ones, yes I have. I will post it tomorrow, or Thursday. You gotta try it, it's out of this world. Hmmmm...Love my Italian. Holy Shit, Drex! Your sig is awesome!!! It makes me want to go and hide mine. lol. Whoa! Really nice, my man! No problem, I'll help whenever needed, as I'm sure Slith will, also. I know a lot about cooking, but he has the credentials, so he gets the last word. heh heh. That O.K.with you Slith? Cheers guys, Ware kin I git me won a thos fansee, dooded-up, city slicker signature's, Hoss? Got ta git me won a thos. Shore iz purdy!! Really, Drex, Where? I want one!!!!!! Edit. Ah, I just rememered that you used it briefly at DTV a while ago. It really is cool, boss Better than okay Hawk, welcome it big time and look forward to it
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