Culinaria: recipes, memories ...

Post by **Darb** » Wed Aug 01, 2007 2:20 pm

Non-sequitur: I'm overdue for a free cell-phone upgrade, so when i finally pick out my next phone, rest assured it'll have a good camera, and that I'll definitely look into pressing it into service in the ol extreme cuisine thread, and whenever I do some interesting home butchery.

Case in point ... it's pike mackerel season, and last night my chef friend at my primary sushi haunt served me a nice broiled pike mackerel (whole, ungutted, bones-in, head-on ... all he did was cross hatch the flesh with a knife, salt it, and broil it until done).

voralfred · Post by **voralfred** » Wed Aug 01, 2007 3:49 pm

tollbaby wrote:and you'll note I *did* click the link and modified my post accordingly. BEFORE you posted

Yes, yes, I had noticed.

But sometimes we do speak the same language (rarely, but sometimes) and since Sue said she'd use "patates pilÃ©es" from now on, I had to warn her that this was definitely not one of these occasions.

Here though we do use "patate" colloquially to mean potato, (it is very context-sensitive, when you can use "patate" and when you cannot) in conjunction with "pilÃ©es", which sounds a "crÃ©ole" way to prepare food, it really evoques sweet potatoes. I can see sweet potatoes (raw) being crushed in a mortar with a pestle.

tollbaby · Post by **tollbaby** » Wed Aug 01, 2007 8:03 pm

the post you quoted was directed at Brad, not at you.

daetara · Post by **daetara** » Wed Aug 01, 2007 8:40 pm

yeah, that's where brad's surgery really messes things up.

mccormack44 · Post by **mccormack44** » Wed Aug 01, 2007 9:29 pm

I read voralfred's caution about using "patates pilÃ©es" with only half a mind (the rest was on packing) so I missed the need to clarify my post. In my college study of French I learned to READ French with great ease, but never learned to speak it. (After my first year the classes consisted of only two people and the final term I was the only studentâ€”so you see conversational French was difficult, and my hearing impairment made it more so.) So verbal use of French is confined to within the immediate family; in that situation I can use terminology that interests us without making waves. I would explain the geographical source of this usage, and all of us would find it interesting.

But I do thank voralfred for the additional information that he presented. If I ever manage to restore my ability in French, I will need to remember these distinctions.

Sue

Post by **Darb** » Wed Aug 01, 2007 9:46 pm

daetara wrote:yeah, that's where brad's surgery really messes things up.

That's nothing ... you should see some of the botched breast lifts I've done. I'm not even a woman, and I'd sue me.

Post by **laurie** » Wed Aug 01, 2007 9:48 pm

I think I might sue you just for saying that.

daetara · Post by **daetara** » Mon Sep 10, 2007 6:34 pm

anybody got a good recipe involving ground beef they'd like to share? we're trying to mix things up without breaking the bank, and we don't have many recipes for ground beef. we currently do spaghetti, cheap beef stroganoff, and chili...occasionally meatloaf, but we don't have an actual "recipe" for that. not too keen on stuffed pepper dishes, but other than that i think we're open to possibilities.

Post by **wolfspirit** » Mon Sep 10, 2007 6:36 pm

daetara wrote:anybody got a good recipe involving ground beef they'd like to share? we're trying to mix things up without breaking the bank, and we don't have many recipes for ground beef. we currently do spaghetti, cheap beef stroganoff, and chili...occasionally meatloaf, but we don't have an actual "recipe" for that. not too keen on stuffed pepper dishes, but other than that i think we're open to possibilities.

Personally, I will admit I rather like the recipe for Impossible Chesseburger pie on the Bisquick box.

Scott

gpackin · Post by **gpackin** » Mon Sep 10, 2007 6:47 pm

daetara wrote:anybody got a good recipe involving ground beef they'd like to share?

Have you thought of Cottage Pie? It's like Shepherd's Pie only with ground beef instead of lamb.

Stuffed peppers are pretty good too, and there are plenty of recipes for them.

Also, a taco night is always good.

tollbaby · Post by **tollbaby** » Mon Sep 10, 2007 7:12 pm

Shepherd's pie is supposed to have lamb in it? I've only EVER had it with ground beef.

gpackin · Post by **gpackin** » Tue Sep 11, 2007 7:14 am

tollbaby wrote:Shepherd's pie is supposed to have lamb in it? I've only EVER had it with ground beef.

The traditional British shepherd's pie will always have minced or ground lamb in it and cottage pie will always have beef in it. Over on this side of the Atlantic shepherd's pie often means either version. So, it's just a matter of staying true to the British tradition.

tollbaby · Post by **tollbaby** » Tue Sep 11, 2007 8:05 am

okay, that just adds to my general confusion over the french term, "pÃ¢tÃ© chinois" LOL

gpackin · Post by **gpackin** » Tue Sep 11, 2007 12:44 pm

tollbaby wrote:okay, that just adds to my general confusion over the french term, "pÃ¢tÃ© chinois" LOL

It's all about the creamed corn.

Post by **wolfspirit** » Tue Sep 11, 2007 12:56 pm

tollbaby wrote:"pÃ¢tÃ© chinois"

Somehow I read that as chinese paste, and was like WTF?

Scott

gpackin · Post by **gpackin** » Tue Sep 11, 2007 2:36 pm

wolfspirit wrote:
tollbaby wrote:"pÃ¢tÃ© chinois"
Somehow I read that as chinese paste, and was like WTF?

Scott

PÃ¢tÃ© chinois (literally, "Chinese pie", a dish similar to shepherd's pie in England) is a French Canadian dish made from layered ground beef (usually mixed with sautÃ©ed diced bell peppers and onions and seasoned with salt and pepper) on the bottom layer, canned corn (usually a 50/50 mix of whole-kernel and creamed corn) for the middle layer, and mashed potatoes on top. Prior to cooking, it is usually sprinkled with Paprika for color and is often served with pickled beets.

daetara · Post by **daetara** » Tue Sep 11, 2007 3:09 pm

the main problem with cottage pie being that i don't care for corn mixed with anything. love corn on the cob, don't like corn in any other way. thoughts on how to get around that peculiarity of mine?

Post by **Darb** » Tue Sep 11, 2007 3:48 pm

I've found that a little soft music, some fine wine, and plenty of lub...

/me ducks hurled shoe & runs

daetara · Post by **daetara** » Tue Sep 11, 2007 4:32 pm

what, exactly, is lub?

i don't throw shoes. i find...heavier...things to throw.

Post by **Darb** » Tue Sep 11, 2007 4:47 pm

Lube

You know ... corn cobs ... kerneled for extra pleasu ...

/me dodges hurled coffee table

daetara · Post by **daetara** » Tue Sep 11, 2007 5:26 pm

melted butter's not enough for you?

and i knew what you meant...i was picking on what you said.

Post by **Darb** » Tue Sep 11, 2007 5:32 pm

daetara wrote:the main problem with cottage pie being that i don't care for corn mixed with anything ... {snip} ... thoughts on how to get around that peculiarity of mine?

He have an entire thread devoted to that question over here.

gpackin · Post by **gpackin** » Tue Sep 11, 2007 5:39 pm

daetara wrote:the main problem with cottage pie being that i don't care for corn mixed with anything.

It doesn't have to contain corn, it could just have peas and carrots in it.

daetara · Post by **daetara** » Tue Sep 11, 2007 7:03 pm

Brad wrote:
daetara wrote:the main problem with cottage pie being that i don't care for corn mixed with anything ... {snip} ... thoughts on how to get around that peculiarity of mine?
He have an entire thread devoted to that question over here.

yes, i participated in that poll when it was active. i meant in this particular dish, silly. cottage pie without corn would be ground beef and mashed potatoes, if i'm not mistaken. i've never heard of it having peas and carrots in it. not that i go around asking people.

Post by **wolfspirit** » Tue Sep 11, 2007 7:23 pm

The only special thing we do when we make cottage pie is finly mince some onion, and fry it, then mix the fried onion bits with teh mashed potatos.

Scott