Hemp makes me feel all liquid like.

Thanks for the recipes.

Have you tried salmon on a cedar plank?

lol! Hi C! I can say!

Check out this vid on a tasty, non-allergenic seed that works wonders...before we get into some recipes :

http://www.youtube.com/watch?v=XAC-wzco ... re=related

Humor me, this one's way on topic to your post -- watch it, it's "probably the best documentary in the world". They'll be eating Mc Seed Burgers, not just for the birds, in no time after viewing this vid!

...the way has been paved!!!

Not so damn funny now is it foreign dudes?

Oh, I dunno. Your post has just made me chuckle a lot.

Cheers - C

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In about 90mins, I'm putting on the grill, two restaurant-quality dry-aged Certified Angus Beef® 1.5" thick strip steaks that we brought from Giant Eagle's 'Market District' http://tinyurl.com/6w3gn5y in the Columbus OH area.

These steaks are $20/lb, but worth it, they are tender and so full of flavor that even A1 isn't needed. I'm having a baked sweet potato, and my honey is having a baked Yukon Gold, along with a freshly made salad.

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Tony Houston

Hi Tony, what's an A1?
Excuse my lack of knowledge!

Happy eating -

Nutter

Brother, that is a brand of steak sauce. There are other brands but, A1 is an excellent one.

So, folks, yesterday I didn't find proper time to upload pics & so forth, so here's the outcome of the pimento & fennel seasoned chicken:

As a quick recap, here's what it looked like when it went into the fridge.



Then, after 24 hours, it looked like this



After a quick rinse, I mixed some flower with crushed fennel seeds to make a flowery coat before browning the chicken in a bit of olive oil. Looks like some thing that belongs on a canvas and not in my mouth. But isn't that what they say - "The art of cooking"?



and after adding some mixed peppers, some onions, and some garlic, a splash of white wine, some tomato paste, and gently braising it at 160°C for a few gentle hours... we quickly fix some couscous side dish with some spring onions, finely sliced cherry tomatoes, and a splash of refreshing lemon juice (with this couscous thing I was aiming for middle eastern tabuleh style... sadly I had no mint at hand. Best served chilled.), we're ready to plate up:



Not a bad result for a first time curing meat. Thanks Ceri for inspiring me to try this - this Fender board really covers a lot of aspects of life....

Cheers folks -

Nutter

Cheers mate! I am A1 bit wiser now!

Saving the world one fabulous meal at a time Nutter ! Right there is a possible reality TV show, "The Gourmet Guitarist". I would watch that!

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you can save the world with your guitar one love song at a time it's just better, more fun, easier with a fender solid body electric guitar or electric bass guitar.

You'd probably be the only one - but thanks for the compliment! I appreciate it! hehehe

I'll do a series with Ceri where he teaches me all his master chef tricks

P.S.: It'll be on pay TV, of course.... ^^

All this reading about great meals is making me hungry! Time to go walk four miles. After I shower and eat, I shall record a third track I've been messing with on a mellow blues cover, that I usually lay on people all the time. Something promising is brewing up ahead. Time to get serious!

My roommate loves my cooking. The other night, I marinated a thin cut of top round in Trader Joe's Island Soyaki for her -- soooooo easy -- major points!

I marinated the steak for about 15-minutes in the fridge in a closed container, broiled it about 2 to 3 minutes on each side with one rotation and a second set of flips, about 11-minutes. I let it rest for about 5-minutes. Done!

"Russell, this is the best steak you've made since you've been here." But, she almost always says that. She proceeded to scarf that thang down!

Me??? ...guess. A mixed salad, produce fresh off the grocer's shelf w/ a hemp/whey protein shake earlier.

Shake ingredients: 7 scoops of Living Harvest cold milled hemp seed, one scoop of non-denatured whey powder, a scoop of coco powder, 2 cups of distilled water, and some maple syrup quickly blended to maintain the enzymes and protein, about 160% of FDA recommended daily protein intake, any protein not used gets turned into quick burning carbs (protein loses a hydrogen atom when your body reaches maximum protein daily intake, which turns protein into a storable fat, the fat either stored or burned depending upon your carb intake for the day, the storable fat from the hemp seed loaded with omega 3 and 6, quite healthy...the steak...not so much) ---

The salad dressing??? 2 parts olive oil, one part wine vinegar with garlic, a dash of salt, a few twists of pepper, a bit of oregano, some crushed chili flakes, some grated Parmesan, whooped w/ a fork, done!

Scoops and parts are tablespoons here, with the exception of the whey, it has its own scooper in the package, more than a tablespoon.

Man, that steak smelt good. But, I worked in a steak house as a prep cook when I was younger and am immune to the temptation!

Hi men: still not entirely sure what the rules are on this thread - and you know just how much I hate going off topic... Are we basically into fish food here, or is any cooking allowed? How about desserts?

I've been working on my chocolate fondants. Many slight variations on the method, and it happens that several Forum users here have sampled my experiments. Here's where I'm up to perfecting my approach:

Ceri's chocolate fondants (thieved from several sources)

50g / 1 3/4 oz melted butter, for the moulds
cocoa powder, for dusting
200g / 7 oz dark 70% chocolate broken into small pieces
200g / 7 oz butter
200g / 7 oz caster sugar
160g / 5 1/2 oz plain flour
4 eggs and 4 egg yolks

Brush your individual pudding moulds or ramekins or whatever with melted butter and put them in the freezer for 20 minutes. Then brush them a second time with melted butter to really get them well coated and immediately dust them inside with a good coating of cocoa powder. All of this will make the fondants just tip straight out when they're done, so it's worth the effort.

In a glass bowl over a pan of simmering water melt the chocolate and butter. Stir thoroughly, remove from the heat and set aside.

In a bowl with a pouring lip whisk together the eggs, yolks and sugar to a pale yellow creamy mixture. Sift in the flour and whisk again thoroughly. Pour in the melted chocolate-and-butter mixture a third at a time and stir it all together well.

Pour the mixture into your pudding moulds: it should fill about eight of them. Chill prior to use or freeze for cooking later.

Preheat the oven to 200C / 390F. Bake the fondants on a high shelf for 9 1/2 minutes. Remove and leave for one minute. Loosen by tilting about a little in your hand and then tip out onto plates. Serve with ice cream or what you will. They will look like this:



Bring them to the table quickly so's people can break into them while nice and hot. The gooey middles come spurting out obscenely. Yum:



It's a good dessert to impress people with because it's the sort of cheffy thing you normally only get in restaurants. Still, I'm told fondants are nowadays even available frozen at the supermarket, which is a sickening blasphemy, so we need to take things a step further to make it clear to folks we made 'em ourselves. Last night we had guests and I did... white chocolate fondants - and you sure as heck can't get those at the supermarket, or in any restaurant either. Ha! The one on the left broke on the way out the mould, but that's OK as it lets us see the slurpy vanilla-chocolaty innards:



Mmmmmmm - cholesterolly! Which is why today I'm now off for a lo-o-ong run.

Bon appétit - C

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