The official "what should I make my lovely wife for dinner" poll
- Thread starter Rainking
- Start date
the fun is to eat not to cook (i hink so..)
and eating pizza is extra fun although it's very hard to eat A LOT of pizza
anyway, if you would like to cook something special just cook syrian couscous, very tasty...
and eating pizza is extra fun although it's very hard to eat A LOT of pizza
anyway, if you would like to cook something special just cook syrian couscous, very tasty...
Shannow
Stunt Plough Rider
Nah, the fun is in the cooking.
For the best part of a year, some friends and us used to have Sunday night "Foods of the World", where we took it in turns to cook for each other.
Wasn't too fussed with Boorscht (however the beetroot soup is spelled), but the Bomb Alaska was pretty flash.
My best night was when I cooked Senegalese, with coffee that would make you blinkl once every 100 years or so.
For the best part of a year, some friends and us used to have Sunday night "Foods of the World", where we took it in turns to cook for each other.
Wasn't too fussed with Boorscht (however the beetroot soup is spelled), but the Bomb Alaska was pretty flash.
My best night was when I cooked Senegalese, with coffee that would make you blinkl once every 100 years or so.
Shannow
Stunt Plough Rider
rotten_doll said:you must be american
haha
ummmmmm, no, but we DID have burgers and fries one night.
(Another night I cooked Cajun, but I'm not sure that it counts)
Caelestia
rawr
yum, all those sound nice. i voted for pork chops in a creamy mushroom sauce. mmm, mushrooms.
your wife is a lucky woman!
your wife is a lucky woman!
Rainking said:Funnily enough I studied Accountancy and Finance at university, but then took something of a change in career direction
Heh that seems to happen quite a bit with people.
I'm 24 and never finished college because I didn't know what I wanted to do with myself. I think I have a pretty good idea now of what I'd like to do and sitting in front of the computer making/maintaining websites sounds like a good idea to me.
Caelestia said:yum, all those sound nice. i voted for pork chops in a creamy mushroom sauce. mmm, mushrooms.
your wife is a lucky woman!
Thank you
tara said:
It isn't all big houses and flash cars, but it's an okay career.
Are you more inclined to the design side or the development side of things?
mourningstar
Val
- Oct 29, 2001
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Rainking said:It isn't all big houses and flash cars, but it's an okay career.
I'm horrible with graphics. I need a bit more work with tables and need to learn more of the flashy programming.
I'm not sure where that would put me.
witch
Cups Queen
Tristessa
Member
Profanity
The Post Master
tara said:
Not alot of call for just HTML coders these days - you need to either learn to be a Macromedia Flash designer, or a web-programmer (php, asp, coldfusion etc).
Myself, I can basicaly do all of it
dragonfu
Father Figure
I can probably outcook 98% of the women I know and I'm trying to teach my son to cook. Almost none of the girls he knows can cook other than microwaving a prefab. I think every man should be able to cook because most men looove to eat.
Here's a local recipe that you might like to try. I use this basic recipe but add a few things for my taste.
Frogmore Stew
Adapted from Hoppin John's Lowcountry Cooking, by John Martin Taylor
Serves 8
St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.
This Lowcountry seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer. Just throw the trash on the papers and wad them up and throw them away when finished. Potatos can be added if you like, they're just filler to me though, but they should go in @ 5 minutes before the sausage. Partially cleaned but uncooked crab is sometimes added to the pot at the same time as the corn. I recommend adding the crabs. I also add 4 average quartered onions and @ 12 celery stalks when i add the corn. Adjust the amount of water as necessary. The recipe may be adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of "boil" per gallon of water.
3 tablespoons commercially prepared shrimp boil such as Old Bay
Seasoning plus 3 tablespoons salt or 3 tablespoons homemade boil
1 1/2 gallons water
2 pounds hot smoked link sausage, cut into 2-inch pieces
12 ears freshly shucked corn, broken into 3- to 4-nch pieces
4 pounds shrimp
In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn(onions, celery, and crabs) and count 5 minutes. Add the shrimp and count 3 minutes. (Don't wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve. We just dump it in the middle of the table and go to work with our built in utensils
Note: If you cannot find a spicy hot smoked sausage, use another smoked sausage such as kielbasa and add 1/2 teaspoon hot red pepper flakes per person. I like to use @ 1/3 to a whole bottle of "Sudden Death(9th hottest sauce slightly bitter because of the Habaneros)" or "Beastly(@ 20th Habs & Carolinas )" hot sauce depending on the size of the stew and the stamina of the people eating . Leftover Frogmore stew helps make a delicious soup. Peel the shrimp, cut the corn from the cob, slice the sausage thinly, then add to simmering duck stock or tomato juice to warm through. Season with fresh hot peppers.
Here's a local recipe that you might like to try. I use this basic recipe but add a few things for my taste.
Frogmore Stew
Adapted from Hoppin John's Lowcountry Cooking, by John Martin Taylor
Serves 8
St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.
This Lowcountry seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer. Just throw the trash on the papers and wad them up and throw them away when finished. Potatos can be added if you like, they're just filler to me though, but they should go in @ 5 minutes before the sausage. Partially cleaned but uncooked crab is sometimes added to the pot at the same time as the corn. I recommend adding the crabs. I also add 4 average quartered onions and @ 12 celery stalks when i add the corn. Adjust the amount of water as necessary. The recipe may be adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of "boil" per gallon of water.
3 tablespoons commercially prepared shrimp boil such as Old Bay
Seasoning plus 3 tablespoons salt or 3 tablespoons homemade boil
1 1/2 gallons water
2 pounds hot smoked link sausage, cut into 2-inch pieces
12 ears freshly shucked corn, broken into 3- to 4-nch pieces
4 pounds shrimp
In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn(onions, celery, and crabs) and count 5 minutes. Add the shrimp and count 3 minutes. (Don't wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve. We just dump it in the middle of the table and go to work with our built in utensils
Note: If you cannot find a spicy hot smoked sausage, use another smoked sausage such as kielbasa and add 1/2 teaspoon hot red pepper flakes per person. I like to use @ 1/3 to a whole bottle of "Sudden Death(9th hottest sauce slightly bitter because of the Habaneros)" or "Beastly(@ 20th Habs & Carolinas )" hot sauce depending on the size of the stew and the stamina of the people eating
. Leftover Frogmore stew helps make a delicious soup. Peel the shrimp, cut the corn from the cob, slice the sausage thinly, then add to simmering duck stock or tomato juice to warm through. Season with fresh hot peppers.Similar threads
