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my own are: Boeuf Bourgignon, Chili con Carne (without beans), Rogan Josh (curry made with either lamb or beef, marinated in yoghurt), German Sauerbraten.

Another sbstitute for Tahini - Cashew Nuts. Put Cashew into ood processor and pulse until you have a paste. Use instead of Tahini. Or - of course - kulikuli ! kulikuli (peanut cake, after oil has been pressed from it)

For gravies, I use a little extra onion and some stick celery. Brown meat, sweat or brown onion/celery mix, cook. Then I remove meat and blend the onion/celery mix very well. You get a thicker sauce without use of any flour. This works for some soups as well. You may blend some of the cooked...

Working five and a half days (min 50 hrs) a week, I cook Sat afternoon and Sun morning, mostly from scratch. I batch freeze and warm at the office. I spend between 6 and 8 hrs in the kitchen every weekend. We have a kitchen at the office, but the cook had a stroke and I just installed my first...

Section from an antler ?

DC has a policy. The moderators 'friendly but firmly' ensure policy is adhered to (e.g. manners) and lead by example. It is done without much being said, but everybody seems to know that there is 'Law and Order' at DC. Result is one of the really friendly sites on the web, flame free, welcoming...

ALL pasta. But a special treat: fettucine, with something like what you call Alfredo Sauce and thinly sliced WHITE truffles. Lasagne, having a creamed spinach layer, plus the usual.

My favorites are a good liver pate or vitello tonnato (can be made with chicken of turkey too).

Rabbit Grand Mere Stucki with Mustard Sauce Ingredients 1 rabbit, cut into pieces (if not available, you can use chicken) 1 tsp salt 1 dash white pepper, ground 3 Tsp oil 2 large onions, cut into chunks 2 cloves garlic 1 cup stock 1/2 cup white wine, dry herbs to taste sauce 2...

One other thing adds to the number of guests. The moment a registered user logs out (or logs in after booting the site), he turns into a guest. I think until at least the time you close your window on your puter.

Obviously, parmigiano as mentioned often, but there is hardly a mention of Gruyere here. For ccoking that is. But I love all cheeses, except some of the more pungant goat types.

Ishbel. Yes, for those delicately flavored omelettes. But I am deeply indebted to our on the other side of the big water soulmates for Mexican style chorizo (I made some slight changes to the original recipe). Spinach/cheese/chorizo in equal parts per weight, eggs, cream and spices (nutmeg is a...

What ironchef posted. I would also suggest you check on the internet for "business plans". Big or small, it is a good idea to have a biz plan, even a simple one. Weave in the relevant points as mentioned by ironchef. German Buletten (basic recipe) 12 oz of ground beef and pork each (or 24 oz...

I simply love "yuk" threads on food forums. Whenever the ugly question of "what to cook for dinner tonight" raises it's ugly head, here we come. Well, not exactly, but depending on your geo-location, people like stuff that others elsewhere abhor. Where I live nowadays, tenderloin is amongst the...

Ingredients 2 cups of dried black eye beans 2 sweet peppers (bell peppers ?), seeded, diced coarse 1/2 cup celery sticks, diced very fine 1/2 cup carrots, diced very fine (or grated) 6 chili peppers, optional, or more, or less, to taste, diced fine garlic, optional, to taste, me very...

How do I like my steak - Tartar

Brocoli or Cauliflower Curry. Yum.

Thanks all for the nice welcome. No regrets whatsover for joining here. This board rocks. I'll be busy at least for the next decade.

urmaniac. I have typed up a "classic" West African recipe for you to try with your gari (incidentally, gari is the name for the meal, once you prepare it as described it is called Eba) Egusi Soup is one of the traditional soups (stew, really) being prepared in West Africa. The following is an...

Hi Jikoni. This thread was one of the main reasons for me to join this board. Know a bit about West African food. Saw hte mention of Gari above. Gari is made from Cassava. They are peeled and then finely grated. Most of the moisture is pressed out then then the grated cassava is left to ferment...

Hi, I am new here. kuli-kuli is peanut cake (residue after oil extraction), salt, sugar and pepper mix, used like bread-crumbs in West Africa. There are no frozen TV dinners available where I live, nor a lot of other things most of you may be accustomed to. So it's do it yourself. But I love to...