Author Topic: Rick Steins Crushed potatoes with Caramelized Garlic, For Mothy! (Read 5880 times)

Hyacinth · « **Reply #20 on:** May 19, 2006, 17:04:10 »

Italian....something cooked "in cartuccio" (car-too-cho) is the same.....cooked in an envelope of greaseproof paper with a pleat in the centre - as the steam from the liquid rises, it will swell out the paper. Sea bass is particularly nice cooked this way - delivered to your table, slit open and mmmmmmm the aroma!

tim · « **Reply #21 on:** May 19, 2006, 17:21:08 »

Always worth waiting for the linguists!

Trixiebelle · « **Reply #22 on:** May 21, 2006, 14:12:17 »

Mmmmmmmmmmmm ... that sounds gorgeous ;D

It does make me laugh how food writers describe dishes though! Always needing to come up with alternative words for appealing to the general public in new and interesting ways ;D Jamie Oliver's one of the worst offenders!

'CRUSHED POTATOES'??!!?? WHATEVER NEXT?

TRIXIEBELLE'S ALTERNATIVE RECIPE BOOK:

1. 'WALLOPED ON THE HEAD MARIS PIPERS WITH GENTLY AGITATED GARLIC'
2. 'BELITTLED BACON WITH POKED AND PRODDED POD PEAS'
3. 'SIEVED STURGEON WITH A DOLLOP OF PAN-FRIED PUMPKIN PICKLE'
4. 'ADDLED APRICOT SURPRISE WITH CONSTANTINOPLE-SYLE CUSTARD'

SORRY ;D COULDN'T RESIST

DISCLAIMER: Please do not PM me for these recipes as they do not exist ... YET!

Doris_Pinks · « **Reply #23 on:** May 21, 2006, 15:24:43 »

;D ;D ;D ;D ;D Trixie! I do sooo agree with you! ;D

Hyacinth · « **Reply #24 on:** May 21, 2006, 15:40:37 »

;D ;D ;D Trixie

DenBee · « **Reply #25 on:** May 21, 2006, 15:42:47 »

One term that's always puzzled me is "pan-fried".

Can anyone tell me a different way of frying something other than in a pan? ??? :D

Doris_Pinks · « **Reply #26 on:** May 21, 2006, 15:45:23 »

DenBee, the only other alternative I can think of would be deep fried, not to be done in a shallow or frying pan, but that still doesn't help! :-\

DenBee · « **Reply #27 on:** May 21, 2006, 15:52:23 »

Ah well, the most oft-used cooking term in this house is "bung it in" anyway. ;D

Hyacinth · « **Reply #28 on:** May 21, 2006, 16:02:52 »

I think 'pan fried' has got to be my pet hate. Very 'in' isn't it? Pretty sure it only relates to shallow-fried stuff.....so why, oh why??? Guess it was thought up by the ad-peeps to shove on the packaging?

mat · « **Reply #29 on:** May 21, 2006, 20:02:51 »

Oh Guys... it's so nice to be able to come on here and have a laugh with you over things you all write - Trixie, I so agree with you and love your suggestions! ;D ;D ;D

mat

Hyacinth · « **Reply #30 on:** May 21, 2006, 20:17:14 »

....and caramelized = burnt. I'm heavily into caramelizing stuff, been trendy for years :D

tim · « **Reply #31 on:** May 22, 2006, 08:41:22 »

Oh, & oven-baked??

Hyacinth · « **Reply #32 on:** May 22, 2006, 08:58:36 »

Good one, Tim ;D

Trixiebelle · « **Reply #33 on:** May 22, 2006, 13:54:39 »

ON THE MENU TONIGHT:

1. GOUJONS OF GRIDDLED PIGS GIRDLE WITH A PIQUANT PEPPER PARFAIT
2. COUNTRY STYLE BOILED BULLS BALLS IN ASPIC
3. CRISPY CAT SADDLE IN FILO
4. PAN-BAKED PARSNIPS WITH OVEN-FRIED FETTUCINI SALSA
5. GAROTTED GOOSEBERRY FOOL

;)

tim · « **Reply #34 on:** May 24, 2006, 08:11:55 »

Not exactly on that line, but close enough?? I know, I've shown some before!

But they are genuine!

http://img.photobucket.com/albums/v164/photo04/menus.jpg

Trixiebelle · « **Reply #35 on:** May 24, 2006, 13:59:35 »

These are genuine too Tim ;D

http://www.lileks.com/institute/gallery/index.html

katynewbie · « **Reply #36 on:** May 24, 2006, 14:00:09 »

;D

Lovely...have copied that to lots of friends, thanks Tim!

Doris_Pinks · « **Reply #37 on:** May 24, 2006, 15:42:20 »

I rather fancy the "Sirloin of pig at the toaster", a dinner that can cook you breakfast too! ;D
Thanks for those you 2! ;D

tim · « **Reply #38 on:** May 24, 2006, 17:03:50 »

A few minutes chuckle there, Trixie.

At least I don't have the corn problem any more.

Sorry!!

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Author Topic: Rick Steins Crushed potatoes with Caramelized Garlic, For Mothy! (Read 5880 times)