So, here's my problem....I don't follow all that many recipes so it's really difficult for me to actually post a recipe for you to try. I made this open ravioli the other day....home made egg pasta, rolled out, boiled....made two sauces for it, too. One was a lobster cream sauce, the other a fresh tomato and basil sauce. Plated one piece of pasta, ladled on the white sauce. Added fresh lobster slices. Added the tomato sauce. Topped it with another pasta layer. More tomato/basil and spooned the white sauce around it. Garnished with locatelli and fresh basil.
See....no real recipe, no measuring, no ingredient list....just me and what's in my head.
How the hell am I supposed to win a contest if I cannot post recipes?? I'm eating the dust of everyone's myriad of posted family heirloom recipes and all I can do is choke on the pebbles.
What about my cherry port sauce?? Sauteed shallots in butter till golden. Add port to deglaze. Add cherries, pitted please, and chicken stock and simmer for 20 minutes. Using immersion blender, blend till smooth. Just before service, drizzle in a bit more port and stir just to swirl.
There. I do it all to taste, rarely write anything down and just as rarely follow a recipe.
So, what constitutes a recipe?? Does it have to have perfect measurements spelled out? Ever see a colonial cook book? A recipe for peach pie, for instance will tell you to remove the stones from a good number of peaches. What's a good number?? I like 8...is that good enough??
It will also tell you about lard, but if it's humid you may need to change your amount. To what??? Don't forget you have to cook it in an oven that is using logs....and when they get around to telling you how many logs to have burning and how high on the log the ash should be you kind of get the idea that you really are on your own..
They also measured in tea cups...
I'm all for sharing what I make, but please don't hold me to exact measurements. Unless it's a cake or some other type of dessert (and even then I often wing it) I don't have the inclination to actually follow recipes.
So, next weekend when I get around to making duck and andouille gumbo, or my bread pudding souffle, you'll have to experiment with the ingredients if you are as adventurous as I think you all are...
And another thing...how can I bring in new posters if I have to stop mining at my previous local watering hole?? Back when I was working in the adult industry, my son actually believed I was dragging innocent men off the street and forcing them to session, plucking money from their wallets as they pleaded for mercy.
(oh, those were the days...)....can bringing in new members really be any more different than that??
So, if you start seeing new members with names like 'whippingboy' and 'fredisbeatred', or 'floor'....you'll know I've pulled out the old client file...But, honestly, do you really want to talk about food with those people??
You'd be better off if I got Marianne involved...although you'd have to suffer through her version of Minestrone soup...which was nothing more than adding a can of progresso soup to a pot of ditalini. She always peeled me a mean orange when I was a little girl, though, and for that I'll always love her...
No, I think I'll stick with what I know...and go stand on the corner whispering 'step into my parlour' to unsuspecting men with bulging wallets..
...
And if you want a really great breakfast treat, place the thin slices of half an apple on a slice of 7grain bread. Place some cheddar on top of that, and drizzle a bit of honey over that. Put it under a broiler for a moment or two... It's great with a cup of hot tea.
See....no real recipe, no measuring, no ingredient list....just me and what's in my head.
How the hell am I supposed to win a contest if I cannot post recipes?? I'm eating the dust of everyone's myriad of posted family heirloom recipes and all I can do is choke on the pebbles.
What about my cherry port sauce?? Sauteed shallots in butter till golden. Add port to deglaze. Add cherries, pitted please, and chicken stock and simmer for 20 minutes. Using immersion blender, blend till smooth. Just before service, drizzle in a bit more port and stir just to swirl.
There. I do it all to taste, rarely write anything down and just as rarely follow a recipe.
So, what constitutes a recipe?? Does it have to have perfect measurements spelled out? Ever see a colonial cook book? A recipe for peach pie, for instance will tell you to remove the stones from a good number of peaches. What's a good number?? I like 8...is that good enough??
It will also tell you about lard, but if it's humid you may need to change your amount. To what??? Don't forget you have to cook it in an oven that is using logs....and when they get around to telling you how many logs to have burning and how high on the log the ash should be you kind of get the idea that you really are on your own..
They also measured in tea cups...
I'm all for sharing what I make, but please don't hold me to exact measurements. Unless it's a cake or some other type of dessert (and even then I often wing it) I don't have the inclination to actually follow recipes.
So, next weekend when I get around to making duck and andouille gumbo, or my bread pudding souffle, you'll have to experiment with the ingredients if you are as adventurous as I think you all are...
And another thing...how can I bring in new posters if I have to stop mining at my previous local watering hole?? Back when I was working in the adult industry, my son actually believed I was dragging innocent men off the street and forcing them to session, plucking money from their wallets as they pleaded for mercy.
(oh, those were the days...)....can bringing in new members really be any more different than that??So, if you start seeing new members with names like 'whippingboy' and 'fredisbeatred', or 'floor'....you'll know I've pulled out the old client file...But, honestly, do you really want to talk about food with those people??
You'd be better off if I got Marianne involved...although you'd have to suffer through her version of Minestrone soup...which was nothing more than adding a can of progresso soup to a pot of ditalini. She always peeled me a mean orange when I was a little girl, though, and for that I'll always love her...No, I think I'll stick with what I know...and go stand on the corner whispering 'step into my parlour' to unsuspecting men with bulging wallets..
...And if you want a really great breakfast treat, place the thin slices of half an apple on a slice of 7grain bread. Place some cheddar on top of that, and drizzle a bit of honey over that. Put it under a broiler for a moment or two... It's great with a cup of hot tea.
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Go getum PS!
