Dearest Curious, Dee, Everything, Foxy, Harrie, Longing, M1387, Oldsalt & Total

Thank you all for posting on my thread and for your encouragement, it is very much appreciated.

Now... as to the future...

Curious... as you seem to have shot out a few profiteroles from gently squeezing on your bulging piping bag pack full with choux-y goodness, why not start there? I have a complementary repetoire of sinful sauces and fillings that would marry quite well.

Everything.... you would be known in most catering circles as "A right pain in the :censored:" but, rather than think of your charming self that way, I will think of something for you! Whatever does not kill you makes you stronger so they say.....

Foxy, whenever you see something awry, you can be my hall monitor... I arm thee with the wooden ruler of smiting, and girt thee with the colander of the dauntless.

Harrie, just you watch it..... praise actually will get you everywhere with me.

Longing, you are a very naughty girl.

M1387, thank you for getting the ball rolling and for your superb question, but don't dispair, a lot of chef's can't make the bloody thing either.

Oldsalt, as You have obviously been about a bit in and around the phillipines / south pacific, I would gladly welcome recipes from you area of expertise. With the odd "ARRrrrrrrrrrrr" thrown in for atmosphere.

And Total, you are a complete bucket of smut. Thanks.

Additionally, if someone knows a good beverage, from beer to shandy that would compliment a dish you see here, feel free!

*********MISSION STATEMENT*********

I would like this thread to be a celebration of the joys of life and living. If we can push the boat out in our sex lives, why can we not live equally as hard, as thoughtfully and enjoy ourselves just as well with our food lives? I do love luxurious eating, but there is room here I feel for nutritional advise and healthy eating *without* compromising on taste! Remember, if you eat like a rabbit... you can :inlove: like a bunny.





:beer: :devil2: :beer:

:badwords: hehehe .............. SORRY ................ NOT :devil2:

incendo I love to bar- b-que I have found that buying good ribs and the rub are the most important of this.

do you have a favorite rub ;)

yes he does moi :devil2:

harrie :heart:

:huh: :( ^_^ :P

I think that at least deserves a spanking!:bad bad user: Or a hit on the head with a :trout: :bad bad user:

Ok you made up for it with the thread I suppose, still not sure I will forgive you but maybe I will if you can give us your favourite desert recipe! <_< :D

Would that be Cream Pie by any chance at all? :)

:blush: :blush: :blush:

I'm curious- do ya happen to have a good recipe for rum raisin ice cream or anything else rum raisin?? I'll trade you my secret recipe for Sweet Potato Pie!!

"Theres' the rub"

Dear M1387, I think that BBQ ribs are criminally underrated, and do deserve as much appreciation as a fine slab of wagyu.

The secret of good ribs starts the very first minute you think about buying them however, and not in the spice rub. If at all possible try to ensure your ribs are from an organic farmer and come from a good breed, for example "Duke of berkshire"

Then after we have gotten our beauties home it is time to show them some sweet spicy loving. Although some dry rubs can be nice, I prefer mine to be more along the lines of a marinade as shown below. And I am aware that for many people spicing is an individual thing, so you may have to multiply the quantities a little, or reduce them.

Equipment:
1 BBQ Grill
Real charcoal *NOT* briquettes
A lot of room in the fridge over 3 days
Hickory, oak, beech or mesquite wood chips


Ingredients:
1 Sugarcube
1 Fresh lime, organic & unwaxed
1 Fresh papaya, very sweet & very ripe, pureed
50ml 8yo balsamic vinegar or 150ml balsamic vinegar reduced to 50ml
50ml Olive oil
15ml Molasses
20g allspice berries, freshly ground
50g hot smoked paprika powder (hungarian is the best)
20g freshly ground mace
20g freshly ground mustard seed
10g freshly ground coriander seed
10g freshly ground cumin seeds
10g freshly ground chilli (any type according to taste)

Organic duke of berkshire or old spot pork ribs

Method:

Grind all the spices in a coffee or dedicated spice grinder, a blender or food processor simply will not do the job in the same way I imagine that pee-wee herman would not last for more than three and a half minutes if left to the tender mercies of southflorida.

Use the lone sugarcube to abrade the skin of the unwaxed lime, this will remove the aromatic oil without the harsh bitterness-astringency of the pith, add this to the papaya, squeeze the now fragrant lime into the papaya, add the molasses, blend well, then mix in all the other ingredients.

Rub this mixture well into the ribs, slowly and sensuously as if you were giving a tantric aromatherapy massage to Neece12 and let them rest in the fridge for a full three days, then two hours before cooking, remove from the fridge and will all that the extra space you can put your beers in now!

Finally, before you pop them on the bbq, now is the time to salt them, and this is for two very good reasons, the first obviously is flavor and the second is that salt inhibits compounds known as acrilamides or heterocyclic amines from forming, and those are naughty little chemicals that have been implicated as carsogenic.... so always salt your meat before cooking!


Enjoy with plenty of friends and plenty of beer. I recommend paulaner hefeweizen to go with that mix of spices there.


:beer: :devil2: :beer:

im always looking for a good chilli recipe. ;) and i promise not to eat it with a peanut butter sandwich...thats just gross :lol:

After reading your advise I dont know if I want to cook or :censored: :censored:


Thanks sounds good that is somthing different then my norm

Rum and raisin.

This is a classic, and one of the few good things that came out of the the kitchen in the 70's.. the decade that taste forgot. :ruck:

Now, please note that in making the custard you will actually have to stand there over it, continuously stirring, so make sure you have some entertaining music going or tears of boredom will drip into the saucepan. And if you don't have an ice cream machine.... Oh dear. Oh dear, oh dear.......oh dear. Tears before bedtime.

Equipment:

An ice cream churner.... if not, a large freezer and as big a stainless steel mixing bowl as you can find with a very heavy duty balloon whisk.
A saucepan, preferably copper or copper bottomed, or failing that, aluminium bottomed.
A fine sieve.
Thermometer

Ingredients:

1 bottle of dark, good quality rum
24 organic egg yolks
2 Litres single cream (or whatever the lightest cream is in your neck of the woods)
200ml Double cream
400g Unrefined cane sugar
1 madagascar vanilla pod
Raisins (the exact amount to your taste, but roughly 300g)

Method:

The night before you make the ice, pour enough rum over the rasins to make them plump up.

Heat creams to roughly 90oC on the stove

Put 100g of the sugar into the mixing bowl, add all the egg yolks with a pinch of salt, and whisk until the mixture looks and feels a little creamy. Get a friend, accomplice or if you are a woman forum member, one of the men you keep chained & sedated in your cellar to pour the hot milk onto the egg yolks / sugar mix while furiously whisking.

Now empty all of the mixture back into the saucepan that you or the poor whipped, bound and gagged guy that has not seen the sun for three years have quickly scrubbed out to avoid anything burning there later on.


Split the vanilla pod right open, scoop out the seeds, add to the custard, and throw the now empty pod in there as well, then bring the custard mix very slowly up to 85oC mixing very, very gently with the whisk continuously, until you see the custard can coat the back of a wooded spoon.

Strain through the sieve and chill very well. meanwhile, reduce 100ml of the rum to a syrup like essence.. if you like, stand over the pot and breathe deeply you sad, pathetic alcoholic bastard. Then churn in the ice cream machine, adding 100ml.. of rum from the bottle and the rum reduction. Add rasins at the last.

But, if you don't have an ice cream churner....
:crying:

Pain awaits you. :devil2:

You are going to have to put it in the freezer, and each and every five minutes for how long? Well, only the dark gods of the cthluhu mythos know, whisk it with that heavy duty balloon whisk until you cry like a little baby... and know that in five minutes the same horrific fate awaits you.

Enjoy! :D

:beer: :devil2: :beer:

Now, And long overdue... here is my intercreationimprovisation of Dee1234's (A very special lady) request for chocolate salty balls.....

:ruck: *sighs* I am a such a slutty little whore.

Equipment:
Small deep container
Large mixing bowl
2 Saucepans, medium
Ice cream scoop
small whisk

Ingredients for ganache:

120ml Double cream
180g Chocolate (minimum 70% cocoa mass)
80g Butter, unsalted, beaten till soft. OR if you can get some, 40g butter and 40g pure cocoa butter
Pinch of good sea salt
20ml congac (courvoisier champage is good)
10g dark, aromatic honey

Method:

Melt the chocolate in the bowl over a gentle bain-marie, meanwhile, boil the cream & honey for a couple of minutes, add sea salt, let it cool to blood temperature, then whisk briskly into the melted chocolate, then allow to cool to slightly under skin temperature, and lightly whisk in the butter and booze. pour into the deep container and allow to set in the fridge. Then with the scoop....scoop. into. spherical. things.

Equipment:

One very large boiling pan
One medium saucepan
Whisk

Ingredients forSalt caramel sauce:

200g white sugar
100ml spring water
500ml double cream
Sea salt to taste

Method:

Bring the sugar and water to a boil in the boiling pan, meanwhile heat the cream in the saucepan to a simmer. When the sugar cooks to a rich caramel colour, add the cream, watch out for splashes, allow to cool, then add salt to taste. Easy-peasy, lenon-squeezy!

Serve with some whipped cream in a NON suggestive manner if you have company, along with the courvoisier champage congac in large goblets.

Enjoy!



:beer: :devil2: :beer:

This post has been edited by incendo on Jan 29 2008, 10:58 PM

AAaarrrrgghhhhhhh......Shiver me timbers, matey......Looking good so far. (How is my piratese?) :beer: :D :D :D

Ahoy, matey!

We's bewantin' more trinkets of recipes from the shps cook chest!

Arrrrr!