Harry Cobean
Executive Chef
tonights offering is some mussels & other bits & pieces left over from last night.moules frites...mussels with chips & garlic mayo
rapeseed oil carol.i think you guy's call it canola oil your side of the pond?
it's a bit cheaper than sunflower oil over here & i find it has a higher smoking point too.according to the blurp on the side of the bottle it's also a healthier oil than sunflower...so important when you are deep frying last nights leftover pizza....!!
just kidding about the pizza....but it is a thought eh??!!Canola oil is what I buy, other than olive oil. I buy it because I read the same health information. My husband loves fried food so I figure he might as well at least be using a healthier oil. I don't usually eat pizza, but I might like it deep fried!
Looks good. So, what kind of crazy sauce(s) are on this one?Something insane I made "Colombian style hamburger". When I was in Colombia they had all kinds of crazy sauces for hot dogs and burgers.
Hamburguesa Colombiana by powerplantop, on Flickr
+1 with you on that tax...if that's the way crazy looks in colombia i'm on the first plane out to the asylum!Looks good. So, what kind of crazy sauce(s) are on this one?
Looks good. How did it taste? Is is good enough that you will give us your recipe?
It's beautiful, Katy...I'd ask for a spoon!
good girl,nice job too!! keep 'em coming.the pics brighten up the threads no end & the food photo's thread is a great resource of ideas too imo!As requested Harry! Crab and Sweetcorn Chowder.
Looks good. So, what kind of crazy sauce(s) are on this one?
+1 with you on that tax...if that's the way crazy looks in colombia i'm on the first plane out to the asylum!
thanks tax,much appreciated!!gotta foolproof(harryproof!)method for steaks.works every time no matter how thick or thin the steak is or what cut it is.think it was a marco pierre white tip.get your pan really hot.whack in your steak for a couple of mins to seal,turn & when blood starts to appear on the sealed side take the steak out of the pan & rest on a warm plate(the steak not you!!) for as long as the steak was in the pan.i cooked that steak for 4 mins total.the skewers took 2 mins each side to cook...bingo..works every time!You've done it again Harry. Looks terrific and the steak is done just the way I like it.
I'm envious of your cress. I used to buy it that way in Denmark. I've never seen it here.
It tasted very good Zhizara - but whether it was anything like an actual chowder is anyone's guess!
And I didn't really follow a recipe in the end - just softened chopped onion and finely diced potato in sunflower oil. (The finely diced potato was for thickening purposes as I didn't want to use flour). Then added some chicken stock, potato chunks, frozen sweetcorn and a little thyme and simmered gently til the potato chunks were cooked through. After that I added the crab chunks to warm through, some heavy cream and a good grinding of pepper. (And I threw some chopped parsley on top to make it look pretty.)
I imagine the chowder police are on my tail even as we speak!
Something insane I made "Colombian style hamburger". When I was in Colombia they had all kinds of crazy sauces for hot dogs and burgers.
Hamburguesa Colombiana by powerplantop, on Flickr
That recipe sounds like a chowder to this New Englander. You used cream and potatoes for the thickening. What makes it a chowder is that your liquid consists mostly of cream or milk. It is the type of liquid that determines whether it is chowder or soup.