maybe someone can post a link to a conversion site :ph34r:

A lot of the cookery books have conversion charts in them ..... or yep just look it up on the net !

Incendo I broke my heart laughing at your Hollandaise Recipe and the description ... personally I think I'd just cheat like so many places do and just buy it :ph34r:

Let's see how good you are ..... *smiles impishly* ...... what's Bombay Duck ?

Hello Deelectable, Oldsalt and M13,

I have no problem at all with you posting your own creations here, actually, that would be quite appealing but just as long as they are in the same format that I used for my hollandaise sauce.

Ingredients clearly and neatly listed, and all in metric please or with metric conversions, then the method, going into great detail so this does not become the "Death by a thousand cooking queries" thread.

But it would be nice if the Q & A's were left for me as I have to have something to do that keeps me off the streets. ^_^

With Warm Regards, Chef.

P.S. The real kind of chef, not the :badwords: scientologist chocolate salty balls chef. Thank you for your attention.





:devil2: :beer: :devil2:

:o what? no recipe for chocolate salty balls? :o

*sniffles in the corner*

He forgot me ....... AND he didn't answer my question :(

OK, I am stepping out and contributing this "one chicken in a pot" recipe. I've had people ask me to fix this as a favor to them upon several occasions.

Adobo

(Works best in a thick bottom pot as things usually tend to not burn as baddly in thick bottom pots as opposed to the thin bottom pots.)

1 chicken, cut up
1/2 cup each of:
Soy sauce
Cider vinegar
Water (Or juice from 1-15 ounce can chunk or crushed pineapple, then pour the rest of the pineapple into the pot.)
3-10 cloves of garlic
1/2 to 1 tablespoon ground black pepper. The original recipe called for 3 tablespoons black pepper.

Combine all the above ingredients and bring to the boil, then cover and simmer for about 30
minutes. Test to see if the chicken is done. Add about 3/4 cup or more of sugar (to taste), bring back to the boil, and cook for 10 more minutes. Serve over rice or noodles. Enjoy.

My wife and I lived in the downstairs unit of a grouping of two story apartments when we were just married in the early 70’s. We kept getting this heavenly scent from our upstairs Filipino neighbor. Upon asking what it was, I promptly asked for the recipe. We have been enjoying this wonderful dish ever since. I hope that you will enjoy it just as much as we. Do be careful when cooking this, as people will follow their noses to your front door.

This post has been edited by Oldsaltblock on Jan 29 2008, 03:00 AM

My most honorable appologies, incendo. I posted my recipe before your last post establishing that only metric be used. However, there are only two measurements used. Maybe you can give the equivilengs for .5 cup and for tablespoon measurements in metric. Thanks and humble appologies. OSB.

Dear Curious1,

Non, mon petie fleurette du cheu-fleur avec sauce mornay....

Translation:

No, my little sprig of cauliflour in cheese sauce....

I did not forget you. <_< I was merely going to post your question, as courtesy would dictate, in a brand-spanking-new post.........just for you. As you are so terribly precious. :angel:

So: Bombay duck. Not a challenge. I happen to live smack right in the middle of one of the capitols largest indian and pakistani enclaves, putting me in exotic fruit, veg and weird black voodoo looking ingredients.

Bombay duck is the indian equlivalent of "baccala" the famous salt cod of venezia. Except that it has the heady perfume and bouquet of an old tramp marinated in four day old vegetable peelings. That is quite a sublime treat .... perhaps next time? Or not.


But it is not as bad as asafoedita, better known as "devils dung" or in new delhi as "politicians' promises" which is an incredibly foul smelling saffron coloured spice that if not cooked properly and rendered into deliciousness, will buy you a one-way-ticket to splitsville with your partner.

Ciao!


:beer: :devil2: :beer:

*chuckles and curtseys to incendo*

I don't really like caulliflour can I not be a more exotic vegetable please ?

It is indeed fish ..... perfectly correct. Used to be an old favourite on our exams in catering college to try and catch us out ;)

As for me ..... I'm a dab hand at choux pastry and eclairs ..... the useful stuff like that ! :lol: But then I did tend to spend more time having my various burns and wounds stitched or dressed ....... :huh:

:lol:

Oldsalt, Oldsalt, Oldsalt......

Tsk.

:censored:

Oh well, as you are not in my kitchen, I shall magnanimously decide to let you continue breathing. B)

But as punishment..... *insert EVIL LAUGH here* it will be your job to find the best metric to british imperial to averdupois site. And look on the bright side, it beats peeling 150k of potatoes or turning an entire sack of carrots. And let's not even mention the horror of radish carving you have escaped from either.

Welcome aboard. ;)


:beer: :devil2: :beer:

I had to do that once with a sack of carrots ...... my hands were orange for days ..... :(

Improvise.... a real cook doesn't use measuring spoons or cups.... :)

Here is a link to a metric conversion website.

http://www.metric-conversions.org/metric-c...rsion-table.htm

This post has been edited by Foxilady13 on Jan 29 2008, 04:39 AM

I thank you enormously, Foxylady13 for the link to the conversion site.....I am endebted to you forever.

Although, I do dearly love peeling potatoes. And I don't waste anything there, because, deep fried potatoe peels are one of my favorites.....lol.

incendo! What a great thread you've started! 10 vote!!! woohoo!!! I'll be keeping an eye on this one! :wub:

Although as a chef, I'm sure you would hate me and my picky tastes! Just to name a few... I don't like steak (ground beef is ok sometimes), or seafood, or vegetables. And I sometimes will not eat chicken if it isn't boneless. And I can't have my individual components of a meal touch each other on the plate...
:o I know, everyone is always shocked. What do you eat, they ask? Well, mostly, boneless chicken breast (so yummy and versatile!), pastas, fruits, and desserts...

I have very sensitive taste buds- most food for me is either a YES! or a NO!. There are some in-betweens, but mostly tastes end up on one of the extreme ends...

well, enough about me. Next!


Oh, and thanks to all you other contributors, past, present, and future...! Time to pass out a few more 10 votes...

I see a lot of cooking in our near future!

incendo u are the best 10 from harrie i am going to enjoy this with your great sense of humour
every one going to love u sweety i new they would

hope when u are bf famous no1 chef u dont forget me :(

u one harries boys i expect bit loyalty :P

luvs ya harrie :angel: :angel: :angel:

This post has been edited by harrie1 on Jan 29 2008, 08:08 AM