I'm a chef :)
I keep away from beef in the UK because I have found very few will eat it rare.
Pizza!!!
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Ordered it myself.
That's not a problem here in Canada. My butcher is awesome too, perfectly aged beef all the time. My step-father was a butcher so I learned the difference young and am incredibly fussy when it comes to beef!I cook and eat beef for my family just not customers.
I cook and eat beef for my family just not customers.
EDIT: haven't said it yet, that food looks lovely.
Show Image(http://i562.photobucket.com/albums/ss68/yellowt/food4.jpg)
I love boullaibaise (if that's what that is), except I hate onions, so have to pick them out like a small child.
Ooh, fractal broccoli looks delicious.
But could you just keeping eating, and eating, and eating ...
Yeah, infinitely complex broccoli is kind of terrifying.
I'm a chef :)
Feel free to post your photos on http://foodloader.net
But it is only for photos you made yourself!
A new favourite side/snack ... baked cauliflower. Toss in a bit of grapdeseed oil an salt and pepper and bake for 20-25 minutes. Very yummy.
Show Image(http://farm8.staticflickr.com/7163/6436838069_eabecfbc66_b_d.jpg)
Wife and I like to throw on parmesan toward the end on this :)
What is this and how do I make it.I've seen many recipes and variations for egg cups. First, choose your meat. Common meats for these are bacon, ham and prosciutto. Butter/grease/oil a muffin pan, put some sort of bread/biscuit/english muffin half in the bottom (not necessary if you don't want bread), shape the meat around the edges. If it's bacon, pre-fry it a little to ensure it is to your crispness liking after it bakes. Bake at 375°F for 10-15 minutes. That's the basic procedure. Add whatever you like.
Tonight was a big chuck of beef strip loin.
I have almost prepared the next batch, it's looks gooood. Pictures to be here some time...
http://koti.mbnet.fi/ekaros/Joulu11/Kinkku/
I forgot to post... my vegetarian Christmas Ham that I made last year:
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It is a soy product from Astrid och Aporna (http://www.astridochaporna.se), bought at Good Store (http://www.goodstore.se/) in Stockholm, cooked with breadcrumbs, mustard and cloves.
It tasted all right, just as a Christmas Ham should, but the texture is even throughout. As you can see, it is not very large, but it lasted for one person up until New Year's.
Cool! I got a Tofurky for my newly veggie friends for Christmas/Solstice dinner. I've been veggie my whole life, so I find imitation meat convenient, but would usually rather just make some curry or something. Do you have many Indian, Thai, or Ethiopian restaurants in Stockholm?
That's an interesting take on things... when I decided to go vegetarian I shunned meat substitutes. The few that friends got me to try were nothing like the real deal and were usually not all that good on their own merit. The only exception to this was Garden Burgers... they're nothing like meat and are quite tasty. At least they were back when I was veg, I think they've changed the recipe a couple times since.
Do you have many Indian, Thai, or Ethiopian restaurants in Stockholm?I have never tried any Ethiopian restaurant. I have heard of only one, and it was invite only. Last month, I found some injera bread in a store and tried it out with a few stews, but the taste of the bread was too sharp for me.
Yikes
Hmm... I was gonna start a new thread but the title of this thread seems more befitting. Here's how they do hot dogs in Taiwan.
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