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 Post subject: new recipe
PostPosted: Mon Aug 07, 2006 1:03 pm 
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Favourite food: steak and fat chips
Nicestock salmon


2 SALMON FILLETS (wild scottish ofcourse)
1 CHOPPED AND PEELED PLUM TOMATO(from pats garden)
1/2 A CUP OF FISH STOCK(taken from the poaching the salmon)
2 SCALLIONS (irish maybe)thinely sliced
1/2 CUP OF DOUBLE CREAM(english)
1 CLOVE OF GARLIC (french)
2fl oz Of WHITE WINE(any of jean christoff would do)
TAGLIATELLE ENOUGH FOR 2
SALT AND PEPPER
METHOD~~~~
Poach the salmon with water 1 teaspoon salt ,half onion,6 pepper corns and a bay leaf. cook for 15 min gas 5.pepare tomatoes scallions and crush garlic.take salmon out of oven and pour the 1/2 cup of stock into a frying pan put in the scallions and white wine reduce add the garlic then the 1/2 cup cream reduce futher> meanwhile cook the pasta
add the tomatoes to the sauce flake the salmon in big pieces
serve the pasta check the seasoning in the sauce put the salmon in the sauce serve the pasta pour sauce over and serve with finely chopped chives

ive tried to make this dish with all the nationalities that were at nice stock
but i could not find any ingredient for the swiss so mice you could bring the cheese for after dinner and robbie maybe you could bring the dutch bacon for breakfast(or after dinner cigars



:lol:


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 Post subject:
PostPosted: Mon Aug 07, 2006 1:04 pm 
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Robbie The Botkiller
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Call me when it's ready.

:)


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 Post subject:
PostPosted: Mon Aug 07, 2006 1:14 pm 
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Bravo, chef! C'est parfait !

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 Post subject:
PostPosted: Mon Aug 07, 2006 1:20 pm 
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Hey, partially resembles the thingy I cooked yesterday :D !

Sounds good - I'll bring the chocolate along :wink: .

Mic


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 Post subject: bring the chocolate
PostPosted: Mon Aug 07, 2006 1:24 pm 
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Favourite food: steak and fat chips
hey you're suppose to bring the cheese but what the hey bring the choclate too :lol: :lol:


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 Post subject:
PostPosted: Mon Aug 07, 2006 1:32 pm 
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David would hate me for bringing cheese, ya know... he still insists that the french invented it and all :roll: ... so I thought to follow in my country's neutral footsteps... and bring the chocolate.

Luckily we've got no Belgians around :P , so this specific quality-question should be beyond discussion :lol: .


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 Post subject:
PostPosted: Mon Aug 07, 2006 1:59 pm 
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Robbie The Botkiller
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I love this thread. Great potential.


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 Post subject:
PostPosted: Mon Aug 07, 2006 2:36 pm 
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mmmmmmmmm sounds good, maybe some sliced jalapeno peppers?

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 Post subject:
PostPosted: Mon Aug 07, 2006 2:41 pm 
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is gjetost a swiss variety?
it tastes a little like chocolate...
is great with champagne, spumante, or other dessert wines.


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 Post subject:
PostPosted: Mon Aug 07, 2006 2:43 pm 
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mcnewsxp wrote:
is gjetost a swiss variety?
it tastes a little like chocolate...
is great with champagne, spumante, or other dessert wines.


Gjetost is norwegian as far as I know. Special sort of goatcheese... but that's about all I'd know about it ;-).


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 Post subject:
PostPosted: Mon Aug 07, 2006 2:51 pm 
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I was in Milano last week...Italy is another of the world's great cuisines AND cheeses--as opposed to the credit grabbin' Suisse! Anyway, we were talking about food and wine and stuff and I brought up Spumante as being really popular in the US. The Italians just about fell out of their chair laughing. They told me that Spumante is considered garbage and all of it is exported...and mainly to the US. I do believe I was told that once before, but I was pretty embarassed just the same; I didn't know they looked down on it that much. :oops:

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 Post subject:
PostPosted: Mon Aug 07, 2006 3:06 pm 
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Yeah, Spumante is about as good as Krim Sparkling Wine :lol: !

The spanish have some good sparkling stuff though... amazingly good.


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 Post subject:
PostPosted: Mon Aug 07, 2006 3:27 pm 
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i used to work at ASTOR Wines and Spirits in NYC. Part of my job was to make wine recommendations and plan gatherings around the selections. i attended many educational tastings etc to learn what i was doing.
anyway, yes ASTI Spumanti has a bad rep with connoisseurs so i never really tried it. my in laws like a glass or two before going out so i tried it recently. my palate is not so snobby that i can't say i didn't enjoy the sweetness - and the buzz. so when i comes to wines i guess i am a true common sewer.


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 Post subject:
PostPosted: Mon Aug 07, 2006 3:57 pm 
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Hell, I used to drink it all the time when I was young...my ex liked it and it made her...well, never mind. What kinda shocked me was the extent to their reaction to just bringing it up!

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 Post subject:
PostPosted: Mon Aug 07, 2006 5:00 pm 
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snobs


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 Post subject: asti spewmanti
PostPosted: Tue Aug 08, 2006 10:49 am 
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Favourite food: steak and fat chips
horriable stuff but worse than that we have a wine in the uk called lambrusco it is the pits all the youngster drink it because a litre bottles only about £2.40
my gran knew i liked wine and got her home help to buy me a bottle one glass lasted me the whole night :?


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 Post subject:
PostPosted: Tue Aug 08, 2006 6:54 pm 
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mcnewsxp wrote:
i used to work at ASTOR Wines and Spirits in NYC. Part of my job was to make wine recommendations and plan gatherings around the selections. i attended many educational tastings etc to learn what i was doing.
anyway, yes ASTI Spumanti has a bad rep with connoisseurs so i never really tried it. my in laws like a glass or two before going out so i tried it recently. my palate is not so snobby that i can't say i didn't enjoy the sweetness - and the buzz. so when i comes to wines i guess i am a true common sewer.


How about Boone's Farm?

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 Post subject:
PostPosted: Tue Aug 08, 2006 7:00 pm 
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I think Moscato d'Asti tastes not too shabby. Fizzy, almost non-alcoholic and has that almost grape juice-like taste to itself.

If you leave away the fizzy part, there would be some nice alternatives, like a Sauternes. Those can be quite =P~ actually.

Mic


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 Post subject:
PostPosted: Wed Aug 09, 2006 1:19 am 
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boones farm strawberry hill and a doobie please.

some sweet wines are cloyingly sweet while others are richly so. like french sauternes (the only real kind) or late harvest reislings like a german trockenbeerenauslese. they say that the wine palate typically starts off craving sweet then developes an appreciation for dryer and deeper varieties - then returns to more refined sweet wines.


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 Post subject:
PostPosted: Wed Aug 09, 2006 1:23 am 
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Tonight we went out to a gourmet restaurant.




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