The Lounge's Food Blog - Page 44 - The Lounge Discussion and Review on Literature, Arts, Culture

fwiw i made some really crappy food last night.

my meat was a really bad cut and tasted weird.
overcooked my potatoes
sauce reduced way too much and got really salty.

swing and a miss.
Going to have to make up for it tonight... im thinking red sauce, pasta, roasted chicken

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03-02-2010 , 11:43 AM

#1079

entertainme

The Poker Mom

Join Date: May 2006 Posts: 8,444

Europe's new cooking appliance, the Thermomix. Very pricey at close to $1K, but would probably be fun to play with.

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03-02-2010 , 12:00 PM

#1080

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

that looks insanely cool.

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03-02-2010 , 12:31 PM

#1081

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Fascinating. Looking at some of the recipes, this magician can even make spaetzle and gnocchi di ricotta! Could be fun!

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03-02-2010 , 01:09 PM

#1082

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Im preppring a four course dinner for tomorrow atm. Making lamb and cabbage dish for tonight + cooking beef stock.

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03-02-2010 , 01:16 PM

#1083

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by cookie

Im preppring a four course dinner for tomorrow atm. Making lamb and cabbage dish for tonight + cooking beef stock.

looks like were having a lamb throwdown tonight cookie

ive got some cheap little lamb steaks im gonna do tonight with a balsamic/red wine/molasses reduction and maybe some baked asparagus and carrots vichi..topped with some goat cheese. Goat cheese melting into a red wine sauce is one of my favorite things in the world.

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03-02-2010 , 01:18 PM

#1084

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by cookie

Im preppring a four course dinner for tomorrow atm. Making lamb and cabbage dish for tonight + cooking beef stock.

My love for lamb has drawn me to the savory, Moroccan tangine dishes.
Is your dish the Dutch red cabbage variety or the North African green cabbage variety or maybe some Danish medley that this Swedish-American is completely unaware of?

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03-02-2010 , 01:19 PM

#1085

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Im just making very very simple 3 hour simmered lamb with cabbage and some spices + herbs.

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03-02-2010 , 01:20 PM

#1086

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

What kind of cabbage?

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03-02-2010 , 01:24 PM

#1087

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

"Spidskål"

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03-02-2010 , 01:30 PM

#1088

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by cookie

"Spidskål"

Savoy cabbage.

I like several varieties of stuffed cabbage!

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03-02-2010 , 01:53 PM

#1089

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

That is not savoy.

This is savoy

Spidskål = Pointed cabbage

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03-02-2010 , 01:55 PM

#1090

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by cookie

That is not savoy.

This is savoy

Spidskål = Pointed cabbage

You are correct. Sorry.

Last edited by M8Ludi; 03-02-2010 at 02:01 PM.

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03-02-2010 , 02:44 PM

#1091

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Anyone else almost addicted to Artichokes? They are super easy to cook and they are awesome if you throw them on the grill for a few minutes while u are grilling your main steak/chicken/ribs.

Receipe is about as easy it gets. Steam artichoke for 30-45 minutes, cut directly in half, scoop out the gross yellow middle between the leaves and the heart. Sprinkle artichoke halves with olive oil, salt, pepper and place inside of the artichoke down the grill for 5-10 minutes until desired char.

I simply serve it with mayo. Seems like a weird combo, but try it and you'll be hooked!

Internet picture for reference....

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03-02-2010 , 04:29 PM

#1092

kioshk

Nixonian

Join Date: Oct 2006 Posts: 92,870

This is a food spoilage question. Suppose shrimp is frozen solid in a freezer. Power goes out from 10 am until 1 am, so 15 hours total. The temperature in the house stays between 55 and 60 the entire time.

Is it safe to eat these shrimp?

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03-02-2010 , 04:31 PM

#1093

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

"Fårikål" Lamb with cabbage (black peppercorns, salt, bayleaves, thyme), cooking:

Finished product

It got around 3 hours. Cabbage was put in at the beginning, next time I would wait a couple hours before putting in the cabbage.

It tasted good. Soup was good.

Beef stock in the cooking process

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03-02-2010 , 04:34 PM

#1094

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by kioshk

The temperature in the freezer is more interesting. I should stay under 0 celsius for many hours even with a power out.

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03-02-2010 , 05:00 PM

#1095

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

as long as it stays under 40deg.F its technically safe to eat. 40-120deg. is considered the "food danger zone" and even then it can sit in those temps for up to 4 hours per the USDA. Unless the freezer door is being opened repeatedlythen i think you're ok.

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03-02-2010 , 05:02 PM

#1096

kioshk

Nixonian

Join Date: Oct 2006 Posts: 92,870

Thanks, cookie and livinitup. They were still frozen at around 11 pm, and I only opened the door once, so I think I'm good. Me and my shrimp, both good.

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03-02-2010 , 05:31 PM

#1097

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

I have a somewhat wierd menu for tomorrow

Avocado penna cotta + salmon tarter. SteceG's recipe.

Fish soup (fish stock + languestine bisque). Homemade crutons, rouille. Languestine tails.

Cod/tusk pan fried, brown mushroom, "perleløg", garlic, beefstock and red wine sauce.

Rum Parfait + chocolate sauce + orange sauce + orange zest

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03-02-2010 , 07:50 PM

#1098

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by cookie

that all sounds really good man...
i dont know if youve said at some point but what do you do for a living if you dont mind me asking? You wouldnt happen to be in cooking school?

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03-02-2010 , 08:09 PM

#1099

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Its all in H+F forum.

Anyway used to be poker pro. Still play a little, but burned out somewhat.

Did the beginning of culinary school, which is a serious joke here, about 20 weeks, but we did cook like 1-2 times a week. Im in the process of finding apprenticeship atm.

But met a new friend at school, so I cook a lot with him now. Which is where I learn way more new stuff than in school.

A year ago I couldnt cook a sauce to save my life.