paichukka wrote:

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then my girl got mugged on her way home, which kind of messed up the afternoon...

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That's a ****er. Hope she's not too shaken up.
Ain't pickpocketing more traditional up there?

After Joel's tip that you could now get Sweet potato at the Ljubljana Market I have just enjoyed a Chili Cheeseburger with roast parmesan sweet potato fries. Not too shabby Tuesday lunch.

Just got pack from taking the kids swimming and I'm starving. Skipped breakfast today because we went out for a ruby yesterday and, naturally, overdid it a bit.

Tina's cooking up liver and onions with "tensten" krompir. This is one of my all-time favourites dishes; another is creamy spinach, fried eggs and mashed potato. Chicken and bacon pie I could handle too, but you'd have to hold the celery - that's the devil's vegetable.

Poor old Katarina. Was it the whole pint or just a splash?

And what are roast turkey and lamb doing on the same plate anyway?

Luxury wrote:

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Poor old Katarina. Was it the whole pint or just a splash?

And what are roast turkey and lamb doing on the same plate anyway?

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 She estimated 3 quarters of an imperial pint.

it was a "carvery" so there were three meats to choose from.

Meanwhile last night we passed by the much lauded (Funky Green) Madina curry takeaway on Rastrick Common... magic takeaways... they even delivered it whihc is a special feature in these parts. I had keema makhan, and Katarina was over the moon with her Rogan Josh... plus there-s peshwari naan left over for breakfast...

Tagliatelle with a ragu made out of some lovely beef shanks.

Magnificent. Have opened a rather fruity Aussie Jacob's Creek Shiraz to help wash it down.

Golcar CC wrote:

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nettle pie followed by a little digestion and a 36 minute run (distance covered relatively minimal!)

My contributions to this thread should be somewhat more humble for the foreseeable given I seem to have broken my promise never to fall out of the top 100 again (kilos)...

just off to soak me beans

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 As a fellow centurion, I would be slightly interested to know if eating Nettles and soaked beans helps reduce the extra few kilos or not. Possibly more interested than actually having to eat them, it has to be said . Too many pints of quality Ale back in the motherland perhaps?

that's world cup c o c k tails not world cup f u c k tails in case you're wondering

El Presidente wrote:

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"The Pedalo"

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Yes!

This Jonty quote made me want to vomit lunch up. Shame there's no puking emoticon on this site.

"The two most important people in my cricketing career were Hansie [Cronje] and Bob and they're both gone," said Rhodes. "I just hope they're not in heaven picking a team because I don't want to be next."

I very much doubt that that sanctimonious match-fixing part-time pilot will make the Celestial XI. What would Jesus do? Take a bribe from a Mr Raj obviously.

Make fish stock. Use any veg you like, a little onion, carrot, fennel, whatever. Bay leaf or parsley stalks and no more than 20 minutes once it comes up to the simmer. Skim, strain and reduce. Freeze if not using in the next few days.

Ah, I'm working too. But on my latest fave, which is like an old pal, but made with rye (yes, the shop round the corner from me sells Rittenhouse, be envious). Rye, campari, angostura, and the essential ingredient is this rather excellent Catalan vermouth. You could use Carpano Antico instead. Damn, it's fine. Time for another.

Italian Meatballs (Polpettine) with a nice fresh Peperonata sauce and mashed potatoes. You can't go wrong with a bit of Italian, really.

joel wrote:

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Time to revive this thread I think, as we move into the kitchen's favourite time of year.

Today

-- Goulash, for the first time. Spot on, with a sauce as rich as Croesus.

sounds poetic

 

-- Sweet potato gratin, from here.

I also did sweet potato yesterday (purchased in Monfalcone cooked here) in a sweet potato / carrot mash, but I'll give that recripe a try methinks

 

-- Griddled asparagus.

It seems a bit late in the season for asparagus, but it is always good anyway

-- Rocket salad.

And two Bloody Marys

 

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I have got to agree with Joel about the autumn being the kitchen's favourite time of year.

Autumn rocks, especially vegie wise. 

joel wrote:

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How many Scrabble points would you get for 'vegie', El Pres?

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For me? about 9. For Brazzo - he'd add an "s" to it, connected to Qi which would pull in about 40 points.

Still astonished at his use of Negronis though. Paichukka - you'd be a Negroni drinker, surely?

I've just reread this thread and it should defintely be made into a charity cookbook

-- Edited by El Presidente at 07:16, 2007-09-24

Golcar CC wrote:

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 black chanterelles baked with potato and onion 

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I love the alternate name for them but it just doesn't quite sound as appetising does it?

Trumpets of the dead baked with potato and onion.

And where did you source these "horns of plenty"  ?

 

couldn't remember if they were horn of plenty or horn of death or so on.

they were really good - usually they're sourced from the woods around Mali Osolnik, but now we go to Davies-recommended Delhaize supermarket - sourced and sauced

"...if it was seasonal and just coming in it may well be, no must be must."

It's all about the clarity, isn't it.
Asparagus in September is a bit dodgy, but I had strawberry cream soup for lunch today, which,as seasonal abominations go, is pretty appalling. If you ever come to Hungary, be sure to get into the "Fruit soup - starter or dessert?" debate with someone. You'll be kept going for a whole evening, and you'll end up with fewer black eyes than the "Is it racist to fly the Árpád flag?" debate typically incurs.
By the way, anyone ever had sweet pasta? And yes, I do mean pasta.

Had a "colt" tagliata on a "bed" of spinach for tea yesterday.

Today we did have a bit o black bean soup. Black beans, bit of veg, odds and sods of pig (discarded ham fat, a bone, etc.), chipotles, cumin seeds. Served with pico de gallo, fresh chilli, slices of chorizo, sour cream and a glug o red.

It was, in the words of Tony Greig, not bad.


-- Edited by paichukka at 19:22, 2008-04-10

paichukka wrote:

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Today we did have a bit o black bean soup. Black beans, bit of veg, odds and sods of pig (discarded ham fat, a bone, etc.), chipotles, cumin seeds. Served with pico de gallo, fresh chilli, slices of chorizo, sour cream and a glug o red.

It was, in the words of Tony Grieg, not bad.

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 I rather like the sound of that.

 

Incidentally I perused the recent link you left and felt rather bewildered and uncomfortable in a kind of "There's no way I'm Foody enough to appreciate any of this stuff" way. (sorry)

Really? Cheesecake is not exactly molecular gastronomy. Wait until I start posting some of my experements with spherification and the like...

Anyway, give it another go. These links frinstance:



say cheese

bars, but not that kind

where Dan really likes to have lunch

Tagine of lamb, carrots and potatoes. With ginger, turmeric, saffron, onion, cinnamon and dates. Yes, it was good. Carrot cake to follow.

Also created a new c o c k t a i l for a regular blog event.

The Cassiopaea

3 shots tequila (I used Herradura blanco)
1/2 shot crème de cassis
1/2 shot Picon
many tablespoons of salted pineapple foam

First up, make your salted pineapple foam, by mixing fresh pineapple juice, a bit of salt, and the requisite amount of lecithin. Agitate with a stick blender, a milk frother or a hummingbird on a stick, and admire your copious quantities of foam. Check the salt level. Shake the first three ingredients with ice, serve straight up in a c o c k t a i l glass, and then spoon over a good amount of the foam. Your drink will resemble a fine ale, and should be equally provocative yet thirst-quenching. Like this:


-- Edited by paichukka at 10:23, 2008-04-15

paichukka wrote:

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Tagine of lamb, carrots and potatoes. With ginger, turmeric, saffron, onion, cinnamon and dates. Yes, it was good. Carrot cake to follow.

Also created a new c o c k t a i l for a regular blog event.

The Cassiopaea

3 shots tequila (I used Herradura blanco)
1/2 shot crème de cassis
1/2 shot Picon
many tablespoons of salted pineapple foam

First up, make your salted pineapple foam, by mixing fresh pineapple juice, a bit of salt, and the requisite amount of lecithin. Agitate with a stick blender, a milk frother or a hummingbird on a stick, and admire your copious quantities of foam. Check the salt level. Shake the first three ingredients with ice, serve straight up in a c o c k t a i l glass, and then spoon over a good amount of the foam. Your drink will resemble a fine ale, and should be equally provocative yet thirst-quenching. Like this:


-- Edited by paichukka at 10:23, 2008-04-15

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 That tagine sounds "canny good like" - a bit of a Moroccan vibe one feels.

I have a question about your petelinski rep. When you say requisite amount of lecithin do you mean through an egg-yolk or something, or is it some kind of powdered stuff you can buy in a packet? Also where might one source one's Picon in Slovenia?

Obviously it wouldn't be exactly the same as yours, but do you reckon tequila, creme de cassis, pineapple juice and maybe a splash of Angostura might work in a vaguely similar way?