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I've given your quest some thought, but I can only come to the conclusion that you started from the wrong philosophy. Meal replacement bars and freeze-dried bags of goo aren't meant to turn into tasty meals, they're designed to keep you alive untill rescued or give an additional energy boost...

The best I ever had was red and white côtes du rhône villages in 3 litre boxes. Price was around 15 eur (around 18$) so my initial expectations were not too high but I thought it would be just good enough (and in sufficient quantity) to keep my BBQ guests happy. In fact they were both great...

If you're into seafood, then this might be something you like: moules frites (moules marinières with french fries). Moules Marinières 3-4 Servings * 9 lbs of large fresh mussels (pre-cleaned in vacuum bags or trays) * 1 lbs of chopped soup vegetables (celery, leeks and carrots in about...

As far as taste is concerned, most of the general purpose vegetable oils (sunflower, corn, peanut,...) are pretty neutral tasting so they can in theory be used interchangably. Soke point determines the upper limit (in terms of heat) a certain type of oil can take. If you're using oil for high...

I like mine with a nice mixed salad (with some chopped raw oignon and celery) or mesclun. Simple EVOO and balsamic vinaigrette on the salad. And some home made mayo to go with the belgian "frietkot" style fries (ie. fairly thick sticks, bintje variety potato's, fried in beef fat). A good beer...

Here's one recipe I'd love to try once fresh game becomes fully available again. Pheasant - mushroom soup Ingredients * 7 Oz of cooked pheasant meat * 10 Oz of wild mushrooms (porchini, cantharels,...) * 7 Oz of potato's * 2 cloves of garlic * 4 cups game broth * 1/2 cup double cream *...

Try soaking it overnight in a handful of soda crystals and freshly boilt water. If that doesn't help, check the plastic and the rubber seals for smell. If they're the guilty ones, dump the mug and buy a new one.

I'm not into cranberries at all. I tried them in all different combinations: game, turkey, deserts,... and I realy don't like any of them. So I've given up on them and serve my game and turkey with other fruits and veggies.

It's not all that important how long you live... it's more important how well you enjoy your time ;) It's not something I'd come up with given the ingredients, but it sure sounds very tasty.:smile:

Nutmeg works well too (together with p&s).

I love calf sweetbreads. Love chicken livers. And, technically offal too I guess, foie gras of both duck and goose. I'm not too keen on mammal livers on their own, but I do love liver patés. Never tried any of the other parts yet, but I'd like to try a steak & kidney pie and haggis if I ever...

Now the days are getting shorter and colder, I like my (steamed) cauliflower with a nice creamy béchamel or cheese sauce along some steamed potato's and a good pork sausage.

Yes, Parma ham is a prosciutto. The opposite is not nescesarily true. The Parma ham name is protected by the EU so Parma ham is a prosciutto made from pigs raised according to specific rules and within the Parma region. I believe, though I'm not 100% sure about it, that the preparation and...

I had them once in a soup in the german Mosel area at a great little diner. Off the top of my head it was a creamy stock with a little garlic, lots of parsley and porcini. White wine found it's way into it too if I remember correctly. I don't have the recipe though :sad:

Something a bit more traditional this time :smile: . Well traditional... making stews with all sorts of beer is pretty traditional here anyways. This particular recipe is a bit less traditional but ever since I tried it, it became my favourite rabbit dish (and I realy love rabbit!). Hope...

Not TNT, but I'm pretty sure you could use it to season the meats that generally do well with mustard (steak, pork,...).

Assuming you're making whole squid (or stuff them etc etc), the best way to clean them is to clean the outside of the squid and then turn the "bag" inside out. You push the pointy end of the bag on the end of a wooden spoon or something similar and use the end of the spoon to push the bag...

Well... maybe you can give us a hint as to what you concider french meals and subtle meals? :smile:

And make sure the shells are intact. If they're damaged, use the eggs as quickly as possible.

I don't know if it's necesary, but my mom always rubbed it with some vegetable oil and dusted it with a bit of flour before using. I guess it would help keeping too much stuff sticking to the wood. And since no-one else said it yet: soak it over night in a good mineral oil from time to time...

mmmmmmm.... cornbread, chorizo, poached eggs and lime-cilantro hollandaise. Sounds great :smile: I'm going to give it a try soon. Thanks Vera. I'll give the Bloody Mary's a go too... never had one in all my life :ermm:

After all the nice time I've already spent in this community, and the help and support I already got, I thought it's about time I did something back. Here's a recipe my granny learnt from her grandmother (that means it dates back to atleast the late 1800's!) and I still love it. Back in those...

I'm all with you on the hollandaise sauce. The problem is it's such a tasty sauce... especially as béarnaise. As far as your lime-cilantro hollandaise is concerned: did you make it "to taste" or did you keep ratio's or write a recipe? And if so, would you mind sharing it? Pretty please?

As tattrat said: it has to do with emulsion. If you clarify the butter you basically remove impurities (remains of whey, water,...) and you keep the pure oil from the butter. Then the eggs in your sauce can do the rest. It's the same as butter with eggyolks is tasty, but would never yield you a...

Ohhhhh I see what you mean now. I misunderstood your post. Ok, forget about most of what I said then. In fact I'd love to own one myself... If only I could get my landlord to lay 15 ft of natural gas piping in the kitchen :sad: