Ms J Posted January 19, 2005 Share Posted January 19, 2005 I had a hellish trip home last night (late/cancelled/rerouted trains, the whole lot), so dragged myself through the door with a desire for something very easy and very comforting: Penne with 3-cheese sauce (blue, parm, ricotta). Pineapple. Quote Link to post Share on other sites
akiko Posted January 19, 2005 Share Posted January 19, 2005 Baby Octopus and baby squid linguine. I followed mario's recipe that said to boil the baby octopi (they were really cute, I laid them out on my cutting board after cleaning them and wanted to take a picture but then felt kind of morbid about it) in red wine vinegar and water with a cork. Does anyone know if the cork thing is an old wives tale? Then sauteed the baby squid (cut into rings) in garlic and OO, added tomato sauce, jalapeno pesto, baby octopi, and the linguine. Quote Link to post Share on other sites
Kikujiro Posted January 19, 2005 Share Posted January 19, 2005 Penne all'amatriciana. Involved half a kilo of pancetta (which was mainly fat); was nearly finished by three people. Rather alarmed by this in retrospect. Quote Link to post Share on other sites
Wilfrid1 Posted January 19, 2005 Share Posted January 19, 2005 I grilled baby octopi last night, after marinating in orange juice and herbs. They were a bit chewy. Is this why I should have boiled them? Quote Link to post Share on other sites
tanabutler Posted January 19, 2005 Share Posted January 19, 2005 I think squid and octopi need to be cooked either very quickly or verrrrrrrry slowly. If anyone has the latest McGee, I bet he addresses the cork question. If not, I can ask him. I bet it's a wives' tale. Quote Link to post Share on other sites
Wilfrid1 Posted January 19, 2005 Share Posted January 19, 2005 I knew that, so I have only myself to blame. Quote Link to post Share on other sites
Guest johnboy Posted January 19, 2005 Share Posted January 19, 2005 What's all this about a cork? Quote Link to post Share on other sites
Vanessa Posted January 19, 2005 Author Share Posted January 19, 2005 Leftover soup that hadn't improved with time. Then, from a favourite book that I don't think I've cooked from before, Les Savoies Gastronomiques by Roger Lallemand, an unsuccessful Flan au Fromage Blanc. At least I think it was unsuccessful - one of those rare occasions when I couldn't quite work out what the end result was meant to be from the recipe, and it wasn't clearer once I had made it. A kind of cheesecake mixture without eggs but with plenty raisins and almonds sandwiching a layer of apples and baked. Who knows but it doesn't taste bad if not great either. v Quote Link to post Share on other sites
helena Posted January 20, 2005 Share Posted January 20, 2005 feeling hungry and defeated after my risotto failure i made a sandwich from assorted leftovers: pain de campagne, edamame/mint pesto and thick slice of honey/lime pork roast. This one fortunately was quite delicious. Koning La Trappe Dubbel. Life is bearable especially since the risotto is in the garbage bin. Quote Link to post Share on other sites
bilrus Posted January 20, 2005 Share Posted January 20, 2005 I did a Thai Chicken with Basil (chicken Kaprow) recipe from Hot Sour Salty Sweet - one of my favorites at Thai restaurants and this one os almost as good (or in some cases better) than I get out - at least when I use Thai basil as opposed to Italian basil which was the case tonight. Still pretty good though. BTW< what are the policies on posting pics of dishes on MF? I've been taking pics of my dinners for a thread on another site and didn't know of that was cool here or not. And of course I always want to be one of the cool kids. Quote Link to post Share on other sites
Leslie Posted January 20, 2005 Share Posted January 20, 2005 I did a Thai Chicken with Basil (chicken Kaprow) recipe from Hot Sour Salty Sweet - one of my favorites at Thai restaurants and this one os almost as good (or in some cases better) than I get out - at least when I use Thai basil as opposed to Italian basil which was the case tonight. Still pretty good though. BTW< what are the policies on posting pics of dishes on MF? I've been taking pics of my dinners for a thread on another site and didn't know of that was cool here or not. And of course I always want to be one of the cool kids. I would love to see pictures! Quote Link to post Share on other sites
ampletuna Posted January 20, 2005 Share Posted January 20, 2005 bilrus - pictures, yes please. husband made a cheese and potato pie last night. (i think this is about the third time he has cooked in a year). Even before I had got home there were 4 missed calls on my phone "I think we might have to have a take away, the pastry is all wrong and looks like shit.." But it looked and tasted wonderful, so good in fact i am having the leftovers tonight. I told him about Mr J's Culinary Rehabilitation and we have agreed that Chris will cook one night each week now, but we are not allowed to specify a particular day, too much pressure apparently. Quote Link to post Share on other sites
Vanessa Posted January 20, 2005 Author Share Posted January 20, 2005 bilrus - pictures, yes please. husband made a cheese and potatoe pie last night. (i think this is about the third time he has cooked in a year). Even before I had got home there were 4 missed calls on my phone "I think we might have to have a take away, the pastry is all wrong and looks like shit.." But it looked and tasted wonderful, so good in fact i am having the leftovers tonight. I told him about Mr J's Culinary Rehabilitation and we have agreed that Chris will cook one night each week now, but we are not allowed to specify a particular day, too much pressure apparently. I'm so looking forward to the narrative of Mr J and Mr T in the kitchen v Quote Link to post Share on other sites
akiko Posted January 20, 2005 Share Posted January 20, 2005 I think squid and octopi need to be cooked either very quickly or verrrrrrrry slowly. If anyone has the latest McGee, I bet he addresses the cork question. If not, I can ask him. I bet it's a wives' tale. Tana, I completely agree with you about the squid and octopi, does need one or the other although in my limited experience I haven't had to be as careful with squid as I have with Octopus. Who has a McGee book, I think Helena does, will one of you take a look? Or Tana will you ask? I so want to know. My husband saw my pot of simmering octopi with the floating cork and made fun of me. ample and Mrs J, I tip my hat to you. I tried the culinary rehabilitation with C and we designated a night for him to cook on... we inevitably ended up taking out on that night because he kept forgetting about it or didn't plan in time to get the ingredients. He's much happier eating than he is cooking Quote Link to post Share on other sites
ampletuna Posted January 20, 2005 Share Posted January 20, 2005 ample and Mrs J, I tip my hat to you. I tried the culinary rehabilitation with C and we designated a night for him to cook on... we inevitably ended up taking out on that night because he kept forgetting about it or didn't plan in time to get the ingredients. He's much happier eating than he is cooking akiko - I have a feeling that this is what will happen to my Chris. esp. now as The Good Earth has reopened in West Hampstead. Quote Link to post Share on other sites
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