argh! makes me hungry looking at it

- Wolf_Demon - aka wolfy, wolf, king of odd, king of spam, and twonk

A cow, Gutted and baked/fried
served on a carriage, prepared with hot spices, is by far my favorite
it is to be served with either Bloodwine, Cola, Whiskey or Rum

no tools are needed you just eat with your hands.
ohh the very thaught of it makes me wanna go hunt.

__________________________________________________________
Oh, dear, How sad, Never mind!!-Battery Sergeant Major Williams
Plus the newest addition!!-

mee tooo
i got tons of venison

- Wolf_Demon - aka wolfy, wolf, king of odd, king of spam, and twonk

Okra! I love okra. Especially, fried... with mashed potatoes and cream gravy.... but back to topic.

If I do say so myself I make a mean meatloaf. Problem is it's never the same twice so I can't tell you what's in it

omg that picture looks soooo good....*drooooool*



taw, you are my new best friend.

Edited by - ElectricBrain on 1/30/2004 7:12:00 PM

no! he my best friend now!

i wanna grow up to be a great cook like u

- Wolf_Demon - aka wolfy, wolf, king of odd, king of spam, and twonk


Edited by - ):Wolf_Demon on 1/30/2004 7:16:09 PM

I like to make Lamb Marsala.

1 pound lamb leg cut into 3/4 inch cubes
2 pounds gold Yukon potatoes
12 small red pearl onions
1/2 red bell pepper
2 tablespoons potato starch (for gravy thickness)
Personal preference for how much Sweet Marsala Wine to put into it, but you don't need a lot
1/2 stick butter

1. Cut potatoes into small cubes/wedges or any other preferred shape
2. Boil the potatoes until soft (but not to a point where it can't keep its solidity) , lightly salt while boiling
3. Cut red bell pepper and pearl onions into small bits
4. Sautee both pepper and onions in some butter
5a. In a separate pan, use at least a quarter stick of butter in a pan, fry it until it turns golden brown.
5b. Sautee the lamb in the butter, searing the meat, but not overdoing it, lightly salt and pepper it while searing (butter and meat juices will be needed for gravy)
6. Pour in desired amount of Sweet Marsala Wine (a lot isn't necessary)
7. Then add pepper and onion bits
8. Drain water from the potatoes, then in a separate pan sautee and sear them in a small amount of butter.
9. Meanwhile, take small cup of juices from the meat, peppers & onions then mix in 1 or 2 tablespoons or appropriate amount of potato starch to make a thin gravy (if potato starch is mixed into hot pan it could clump)
10. Then add in the new gravy into the meat pan and stir (it is meant to be a thin gravy, but if it is too thin, repeat the step of adding potato starch to the juices in a small cup)
Note: You may also add water or potatoe juices from boiled potatoes to add more substance to the gravy if there doesn't seem to be enough of it.
11. Put the stove on low and let the meal blend
12. Once potatoes are done searing place a good portion on a plate, then cover it in a portion of the marsala meal. Serve.

Voila, bon appetit! Lamb Marsala.

Notes: The choice of ingredients are very specific, but you can always try other things if some of these are not available to you.

I've added a few clarifications in bold to the recipe.

Sir Spectre




Edited by - Sir Spectre on 1/31/2004 8:10:23 AM

i must recomend just a bsic shepards pie.
but you have to have pan fried chicken the night before. cos when you cook the meat filling, you add the oil from the last nights chicken to the meat and do the rest. absolutey magic.

jake.

-------------------------

All this talk of food is making hungry.

With my limited cooking skills I cannot produce
anything as elaborate as any of the dishes mentioned
earlier. Although i'm getting better at cooking steak,
A big fat porterhouse steak grilled on the barbie untill
its medium-rare mmmmmmm.

Shame we export all our good meat.

@sS, that looks rather nice I'll try it in the week. though I might have to pass on the Yukon spuds, don't think they'll have those in Morrisons, will King Edwards do?

@Jake, chicken in shepherd's pie? not muncemeat?

@Wolfy, don't your parents feed you then? this is all normal food (for us gastronomes) what have you been living on all these years? doesn't your mum do a Sunday roast then?

Today's menu consists of home-made pizza for lunch and yes I make my own dough for the bases, I am Italian after all! Tonight fo tea we'll prob have a chicken. Now my wife is always surprised that I can crisp the chicken up every time while she can't, but it really is incredible easy. Wash the bird, cut deep scores into the breast and legs, rub with olive-oil, sprinkle salt on, some black pepper, herbs such as tarragon, maybe a bit of paprika, wrap up in a tin-foil parcel, cook @ gas mark 5 for 90mins on the top shelf, take out, unwrap, drain juices off, baste, put back into oven open for 30mins, turn gas off, serve with veggies or rice, jobs a good un.

taw, hes a repressed yank, they dont do sunday roasts

the poor dears, having to live in such an uncivilised barabaric society. Yet again another benefit of British civilisation they probably shouldn't have given up, for the sake of "liberty." I'd rather have a sunday roast of beef with yorkie puds and roasters with lashings of gravy than a continental Congress anyday

i can work magic in the kitchen. don't believe me ?

i can make fryed eggs of all sizes. try beat that.!

*btw, eggs don't come out of a can so it still counts1*

i would like to have Uber thick gravy with my roast dinner