i love cooking and here are a cpl nice recipe links

[anllover]

http://www.recipesource.com/
http://www.cooks.com/
http://allrecipes.com/
http://www.bestcookrecipes.com/
http://www.epicurious.com/
http://www.recipeland.com/

got any good links yourself?

[Tangerine]

YumYum! Thx Anllover !
Try these huhu !http://nutiva.com/nutrition/recipes.php
(^ ^)

[Truly]

I don't have any links. My recipes are spontaneous, like any person who answers their Gf about what's cooking with: "Food."

[anllover]

last night i made home made german sausage with honey and garlic added, salad with romane, leaf lettuce, and spinach with balsamic vinagerette, along with bow tie pasta with goat cheese and sun dried tomato pesto... which should have had a bit of either chicken stock OR white wine.

salude!

[anllover]

last night i made home made german sausage with honey and garlic added, salad with romane, leaf lettuce, and spinach with balsamic vinagerette, along with bow tie pasta with goat cheese and sun dried tomato pesto... which should have had a bit of either chicken stock OR white wine.

salude!

[Tangerine]

Nice spontaneous recipe Anllchief ! Yummi excerpt for ze "goatse" cheese huhu, I love goatse but I hate cheese sorry !
When I look at you sign I hope all this good products lovingly cooked will make the nicest turd at the end muhahaha (^ ^)

http://static.flickr.com/54/181513931_3f962a5e0f_o.jpg

[anllover]

last night i made home made german sausage with honey and garlic added, salad with romane, leaf lettuce, and spinach with balsamic vinagerette, along with bow tie pasta with goat cheese and sun dried tomato pesto... which should have had a bit of either chicken stock OR white wine.

salude!

[Tangerine]

last night i made home made german sausage with honey and garlic added, salad with romane, leaf lettuce, and spinach with balsamic vinagerette, along with bow tie pasta with goat cheese and sun dried tomato pesto... which should have had a bit of either chicken stock OR white wine.

salude!

Awesome post cloning Anll, I feel like Mickey Mouse in Walt Disney Fantasia's sorcerer apprentice, surrounded by a bunch of gaping holes shouting the same recipe muhahahah !

Or maybe i'm too stoned to properly mod? (^ ^)

http://www.momes.net/dictionnaire/minidoss...nhommebalai.gif

[analease]

That recipe was sounding delicious until you mentioned the cheese, i don't like cheese either.

Hehe, what goes in must come out

[gninori]

last night i made home made german sausage with honey and garlic added, salad with romane, leaf lettuce, and spinach with balsamic vinagerette, along with bow tie pasta with goat cheese and sun dried tomato pesto... which should have had a bit of either chicken stock OR white wine.

salude!

well, i guess it's delicious. not properly mediterranean diet, some pasta, some tomatoes, some drops of oil, a pinch of salt and voila
i still have to eat properly tonight and no time to cook
but i have a good very very good fresh salami to cut slices from

something like this: salame finocchiona (or finocchiella)
(to make a joke, it could also mean salami for faggots . but i swear i'm using the right hole to swallow it )

http://www.ilbongustaio.com/immagini06/salfinocchiona.jpg

[analease]

(to make a joke, it could also mean salami for faggots . but i swear i'm using the right hole to swallow it )

http://www.ilbongustaio.com/immagini06/salfinocchiona.jpg

Hehe, might be a bit nippy if it "accidentally" slipped in to the wrong hole

[anllover]

last night it was;

salad (same as before - romane lettuce, leaf lettuce, spinach with balsamic vinagerette
and T-bone steak pan cooked with soy, brocolli, garlic and mushrooms.

this time might have been better with red wine instead of soy sauce.
for me beef normally only gets soy OR red wine... not much else will marinade my beef

[anllover]

last night was the german sausage again but the spicey hot version this time.

sausage cooked in pan and once almost cooked add a lil water and precooked (leftover) rice. this way the rice gets some flavour served with peas and my normal salad with mushrooms added.

not that exciting but it works.

[Tangerine]

Just suck a fish tonite, with a chilled Kirin lager and a miso soup. (^ ^)

http://www.fao.org/DOCREP/X5085E/X5085E1V.JPG

[gninori]

puntarelle alla romana, "puntarelle" in the roman way
a simple typical local salade, indeed dating back to the old romans


http://guide.dada.net/mangiar_bene/myimg/48529.jpg

i don't know the english name for this particular vegetable puntarelle. it's a variety of cicory, which young stems are plucked from its heart when very young, and then cut in thin long slices. i bought them, already sliced this way at the supermarket
you make a "pinzimonio", i mean a small bowl with good olive oil, vinegar, salt, pepper, some garlic and, essential here, some anchovies. you can even beat and crush it with a mortar to make a sort of pesto. if you leave this pesto or pinzimonio at rest for an hour, to shed his flavour and taste, much better.
anyway, waiting or not, you pour this liquid or cream on the puntarelle and you have a simple, spiced, delicious dish!
if you read italian, recipe here
http://guide.dada.net/mangiar_bene/interve.../06/48529.shtml

p.s. please, tangerine, don't edit my post, after all my effort in translation, being my knowledge of food terminology almost nil Edited April 7, 2007 by gninori

[Tangerine]

puntarelle alla romana, "puntarelle" in the roman way
a simple typical local salade, indeed dating back to the old romans


http://guide.dada.net/mangiar_bene/myimg/48529.jpg

p.s. please, tangerine, don't edit my post, after all my effort in translation, being my knowledge of food terminology almost nil

Haha sorry chef ! Nice post ! Your salad seeeems good and "puntarelle" a nice word to sing while preparing it pinzimonio style. (^ ^) As i'm too much on hurry it's junkfood time for me, can even eat the Pizza hardbox . (^ ^)

[anllover]

http://becksposhnosh.blogspot.com/2006/03/puntarelle.html
first result from google when i did a search
and aslo a few photos here
http://www.flickr.com/photos/input/98682129/

gninori i think it is also called puntarelle here. more of a specialty item... but chicory is more availiable
http://italianfood.about.com/od/vegetables...s/r/blr0447.htm

not sure i would like it.... tried rapini and i dont do bitter to well

might also find this one fun
************************************

tonight i diced pork loin and sauted with 1/2 jalapeno, some cabbage, red onion, mushrooms together. then mixed some goatcheese and tomato paste together and added the saute to it. spooned into green pepper halves and baked for 35 minutes at 400F.

SUPER SUPPER!!!!
some times i really hit paydirt. was using some leftovers up but only started with the idea to do stuffed peppers.

enjoy the eats Edited April 7, 2007 by anllover

[gninori]

http://becksposhnosh.blogspot.com/2006/03/puntarelle.html
first result from google when i did a search
and aslo a few photos here
http://www.flickr.com/photos/input/98682129/

gninori i think it is also called puntarelle here. more of a specialty item... but chicory is more availiable
http://italianfood.about.com/od/vegetables...s/r/blr0447.htm

not sure i would like it.... tried rapini and i dont do bitter to well

might also find this one fun
************************************

tonight i diced pork loin and sauted with 1/2 jalapeno, some cabbage, red onion, mushrooms together. then mixed some goatcheese and tomato paste together and added the saute to it. spooned into green pepper halves and baked for 35 minutes at 400F.

SUPER SUPPER!!!!
some times i really hit paydirt. was using some leftovers up but only started with the idea to do stuffed peppers.

enjoy the eats

yes, it was enough to use google in english!
anyway, it's not so bitter
they are usally sold sliced, not as here
http://www.flickr.com/photos/input/98682129/

what's rapini?
ok, here
http://en.wikipedia.org/wiki/Rapini
by coincidence, my father cooked rapini or broccoletty right two days ago. they were so good! melting in your mouth. absolutely delicious. i personally do with bitter and hot. in that case there were "peperoncini" fried in oil with them (i guess they are called peperone in english)
http://en.wikipedia.org/wiki/Image:Koeh-027.jpg

you use goatcheese. not so much here, but gotmilk yes. apart from cow derivatives, we use sheepcheese instead. the most famous one is pecorino
http://en.wikipedia.org/wiki/Pecorino
i must confess i don't like cheese at all, apart from mozzarella and some sweet ricotta or mascarpone
http://en.wikipedia.org/wiki/Mozzarella
http://en.wikipedia.org/wiki/Ricotta
http://en.wikipedia.org/wiki/Mascarpone

[anllover]

i have been using the goat cheese because we had it on hand. want to use if up before it went bad. the wife brought it home for a special recipe which was nice.
i am very fond of most cheeses, and am familular with the types you listed, but as romano instead of Pecorino.matcarpone is way tooo damn much money, and i think it isnt what is should be over here.
and when you get into hot peppers you are really playing on my feild friend. you cannot make it too spicey for me. i have won 2x free meal by eating the hottest burrito in town without a drink. this was back home and it was hot. these days i just cop a buzz when eating the spicey anymore
you will find as i write more that i am almost always trying to use something up before it goes bad.

[gninori]

today to a restaurant with family, few relatives and next-door acquaintances
especially good was:

farfalle with calamari and carciofi

farfalle = butterflies = kind of pasta
http://en.wikipedia.org/wiki/Farfalle

calamari = squids (but not fried here!)
http://en.wikipedia.org/wiki/Calamari
http://en.wikipedia.org/wiki/Squid

carciofi = artichokes

[anllover]

not the most fond of squid... more of a texture thing. normally i get it it is like rubber

but bowtie pasta (what we call your farfalle) is my favorite pasta.

http://images1.filecloud.com/412807/AITDJB...ie%20072805.jpg

damn i missed our smilies. weeeeeeeeeeeeeeeeeeee

oh btw today was ham, potatoes, carrots and broccolli. the usual but no butter for me and add some hot sauce

[xtreme]

anllover,

Thanx for starting this and providing the links plus all the others!

Can't go through all the threads on this one but the last you talked about squid. Yes, it can be rubberry. Have you tried boiling it in water for a bit first before cooking it. Also may be cut slices on them, not all the way through (that becomes chopping). That helps as well. Last but not least, it will also depend on the quality of the squid to start with.

I am no expert in picking squid but like any sea food, I think the golden rule is fresh. Fresh out of water, immediately cooked will always be the best. None of that killed three weeks ago frozen stuff!

I hope this helps!

P.S. Very interesting German Sausage making receipe.

[anllover]

i normally dont do much seafood cooking (wife is stongly apposed to it) so i normally try it when out to eat. i have only cooked squid once.... the final product needed work but the cleaning (9 steps) were interesting. thanks for the boiling tip, i might try that.

glad to once again see some action in this thread

[mxdil]

I like to use squids in pasta, which goes very well:
fry the squids (the little ones with the tentacles) at a very high fire in a good olive oil untill the ink releases, then add garlic, two or three anjovies cut in pieces (the ones in oil), black pepper, pili-pili (also piri-piri, but can be replaced by jalapeno, hot pepper, some harissa,...), a few olives cut into pieces and finally add some tomato passata or fresh tomato pieces. Serve with linguini or cappelini

[anllover]

mx - stalking ya...-

sounds good, but i am confused now.... i thought you were to take the ink bag out?? so what kind of cleaning do you do for this one?

also is interesting you mension pili-pili pepper / piri-piri pepper. in the pepper world there are sooo many varieties and names,,,, and sometimes the names are used more than once making it hard to get the right peppers. i made an internet seed trade and ended up with the wrong one.... but it was danm tastey also.