Authoritah's Kitchen, Part Deux
Ji m G ei ge r
Jack Daniel's/ lemon / fresh rosemary and pepper marinated salmon steaks (8 oz,
each) - cooked on the grill
Italian veggies - cut yellow squash, zucchini, tomato, red onion, red bell
pepper drizzled with olive oil and topped with fresh oregano, basil, black
pepper and crushed garlic, a sqeeze or two of lemon juice, a bit of crushed sea
salt and grated parmesan cheese...grilled in a foil packet for about 20
minutes.
garlic bread w/ mozzerella cheese
a nice Pinot Grigio
and a chocolate decadence for dessert.
"that's some serious gourmet shit..."
See?... I don't just do southern cuisine. :)
_______________________________________________
Jim Geiger, LSD Casualty
Godhateseveryone
>From: bigdadd...@aol.commonsense ( Ji m G ei ge r )
>Date: 9/25/2001 5:28 PM Pacific Daylight Time
>Message-id: <20010925202808...@mb-fo.aol.com>
>
>Tonight on the menu was:
>
>Jack Daniel's/ lemon / fresh rosemary and pepper marinated salmon steaks (8
>oz,
>each) - cooked on the grill
>
>Italian veggies - cut yellow squash, zucchini, tomato, red onion, red bell
>pepper drizzled with olive oil and topped with fresh oregano, basil, black
>pepper and crushed garlic, a sqeeze or two of lemon juice, a bit of crushed
>sea
>salt and grated parmesan cheese...grilled in a foil packet for about 20
>minutes.
>
>garlic bread w/ mozzerella cheese
>
>a nice Pinot Grigio
>
>and a chocolate decadence for dessert.
>
>"that's some serious gourmet shit..."
>
>See?... I don't just do southern cuisine. :)
The LIAR's real dinner, Spam and Tater Tots.
The Professor
The Professor (wings and cajun steak tonight - out, however)
" Ji m G ei ge r " <bigdadd...@aol.commonsense> wrote in message
news:20010925202808...@mb-fo.aol.com...
e2
" Ji m G ei ge r " <bigdadd...@aol.commonsense> wrote in message
news:20010925202808...@mb-fo.aol.com...
Party at Jim's house!
Ji m G ei ge r
>Party at Jim's house!
hmmm...I got a whole pork loin in the freezer...I could do something with
that... stuffed chops and green bean almondine, anyone?
Somebody bring some Santa Rita or Conch y Toro chardonnay to go with it (hint,
Javi).
Javier
: What? No sawmill gravy on that? ;)
: The Professor (wings and cajun steak tonight - out, however)
I'm having... leftovers!!! No wait, there is nothing left anymore... ugh!
This is atonement for sunday lunch... my brother just got in from the US
(he was in Cuba for the WTC attacks, had a merry time trying to get him back)
and we did empanadas... mmmmmm chilean empanadas RULE! I must have eaten five
or six of those buggers! (each one is like 20cm x 10 cm x 4cm)
(empanada: It's a preparation of fine chopped or ground beef w/onion and
spices, fried... then add boiled egg, 1 black olive and a couple of raisins...
liberal application of ají rojo (hot peppers paste) optional, and that is
used for filling "envelopes" of dough, wich are then baked... hmmmm)
If you ever come here, try to get someone local to get you some *good*
empanadas (it's typical food, in september, wich is the motherland's month,
you can find them anywhere) because BAD empanadas suck very very much... like
when the cook goes cheap and his filling is more onion than meat...
--
Javier Gonzalez Nicolini - remove the .com to e-mail
"When the truth hides integrity falls shy
in the fault line between then and now"
Geddy Lee
newacct1244856
OHHHH How cute a make believe party at Jim's house with the whole AMR DINK
Klan. Well a pretend party for a person who live's a pretend life, how
fitting.
e2
"Javier" <jago...@dcc.uchile.cl.com> wrote in message
news:9orbrb$c9d$2...@sunsite.dcc.uchile.cl...
> In alt.music.rush The Professor <sgho...@aol.comrade> rambled thus:
> This is atonement for sunday lunch... my brother just got in from the US
> (he was in Cuba for the WTC attacks, had a merry time trying to get him
back)
> and we did empanadas... mmmmmm chilean empanadas RULE! I must have eaten
five
> or six of those buggers! (each one is like 20cm x 10 cm x 4cm)
I can't remember the last time I had a good empanada. You're making me
homesick for Miami.
Bastard Bear
>
> Tonight on the menu was:
>
> Jack Daniel's/ lemon / fresh rosemary and pepper marinated salmon steaks (8 oz,
> each) - cooked on the grill
>
> Italian veggies - cut yellow squash, zucchini, tomato, red onion, red bell
> pepper drizzled with olive oil and topped with fresh oregano, basil, black
> pepper and crushed garlic, a sqeeze or two of lemon juice, a bit of crushed sea
> salt and grated parmesan cheese...grilled in a foil packet for about 20
> minutes.
>
> garlic bread w/ mozzerella cheese
>
> a nice Pinot Grigio
>
> and a chocolate decadence for dessert.
I never eat dessert ... it's kind of like admitting the first 2/3
courses weren't good enough :-)=
> "that's some serious gourmet shit..."
>
> See?... I don't just do southern cuisine. :)
Cooking *is* ma thang ... all I would have changed is the loss of the
Pinot Grigio ... the most overrated wine in Christendom ... try some NZ
Cloudy Bay or Delegates ... otherwise cool :-)=
--
Bastard Bear
These are my own opinions, and not necessarily those of all Bears
ZX-9R TART#1 UKRMHRC#8 GHPOTHUF#4 HB#2 TCP#1a DIAABTCOD#4 KotYTC# WG*
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Javier
: Somebody bring some Santa Rita or Conch y Toro chardonnay to go with it (hint,
: Javi).
I'd be delighted... :)
--
Javier Gonzalez Nicolini - remove the .com to e-mail
Homer wakes at a golf course after eating insanity peppers.....
Homer: The desert was just this sand trap, and the pyramid was just the pro
shop, and that talking coyote was just a talking dog.
Dog: Homer...find your soul mate.
Homer: Wait a second, dog's CAN'T talk....(turns toward dog)
Dog: (Barks)
Homer: Damn Right!
Ji m G ei ge r
>Pinot Grigio ... the most overrated wine in Christendom ... try some NZ
>Cloudy Bay or Delegates ... otherwise cool :-)=
>--
>Bastard Bear
Wasn't trying to be snobby with the wine.
I know it's not as world class as some seem to think.
But it *does* go great with salmon.
Ji m G ei ge r
>Wasn't trying to be snobby with the wine.
>I know it's not as world class as some seem to think.
>But it *does* go great with salmon.
>
...and besides...the Chilean Pinot Grigio's are better than any Euro versions
I've had.
e2
" Ji m G ei ge r " <bigdadd...@aol.commonsense> wrote in message
> >
> >
>
> ...and besides...the Chilean Pinot Grigio's are better than any Euro
versions
> I've had.
Jim, I'm a big fan of Chilean wine, but haven't stumbled upon a good Chilean
Pinot Grigio. Can you recommend a label?
Ji m G ei ge r
>Pinot Grigio. Can you recommend a label?
See if you can hunt down a bottle of Santa Margherita `99.
That seems to be the one that gets high marks.
Pinot Grigio, IMO is a nice alternative to the usual California chardonnay.
e2
" Ji m G ei ge r " <bigdadd...@aol.commonsense> wrote in message
> >Jim, I'm a big fan of Chilean wine, but haven't stumbled upon a good
Chilean
> >Pinot Grigio. Can you recommend a label?
>
> See if you can hunt down a bottle of Santa Margherita `99.
>
> That seems to be the one that gets high marks.
>
> Pinot Grigio, IMO is a nice alternative to the usual California
chardonnay.
Gracias!
Daniel McConnell
I had man-food last night.
Polish sausages in skillet with one chopped onion and
6-8oz of Rogue Shakespeare Stout.
Cover and cook on med-low for about 30-45 minutes, turning sausages
variously to get even doneness and prevent burning.
Man - onions and sausage caramelized in dark beer.
Ji m G ei ge r
>I had man-food last night.
>Polish sausages in skillet with one chopped onion and
>6-8oz of Rogue Shakespeare Stout.
>Cover and cook on med-low for about 30-45 minutes,
Good stuff...I would probably substitute a strong ale for the stout, and then
eat the sausage and onions on a poppyseed bun with sauerkraut and some deli
mustard.
We may need to start an amr cookbook.
Dan Iwerks
<20010926133256...@mb-mv.aol.com>...
>Daniel McConnell wrote:
>
>>I had man-food last night.
>>Polish sausages in skillet with one chopped onion and
>>6-8oz of Rogue Shakespeare Stout.
>>Cover and cook on med-low for about 30-45 minutes,
>
>Good stuff...I would probably substitute a strong ale for the stout, and
then
>eat the sausage and onions on a poppyseed bun with sauerkraut and some deli
>mustard.
>
>We may need to start an amr cookbook.
Not a bad idea. I make a mean four-cheese shrimp and spinach lasagna with a
bechamel sauce, along with plenty o' others.
--
********************************************************************
Dan Iwerks, slave to the masses, hates "Rivendell".
The fundamental problem with Solipsism is it makes me
responsible for the fact that you're a complete idiot.
********************************************************************
Ji m G ei ge r
>Not a bad idea. I make a mean four-cheese shrimp and spinach lasagna with a
>bechamel sauce, along with plenty o' others.
Woo yeah... keep talkin, dude.
Just don't mention "penis" while discussing the ingredients.
Daniel McConnell
On 26 Sep 2001, Ji m G ei ge r wrote:
> Daniel McConnell wrote:
>
> >I had man-food last night.
> >Polish sausages in skillet with one chopped onion and
> >6-8oz of Rogue Shakespeare Stout.
> >Cover and cook on med-low for about 30-45 minutes,
>
> Good stuff...I would probably substitute a strong ale for the stout, and then
> eat the sausage and onions on a poppyseed bun with sauerkraut and some deli
> mustard.
>
a strong ale or doppelbock. I just happened to have a six of Shakespeare
Stout on hand, and as I was cooking said "hmm, I think I'll pour some of
this in there". worked out great.
> We may need to start an amr cookbook.
>
very cool.
The Professor
news:Pine.GSO.4.33.01092...@linc.cis.upenn.edu...
This explains the air quality alert in the Central plains yesterday....
The Professor (Polish sausage kill me)
George Rogic
> This explains the air quality alert in the Central plains yesterday....
An ill wind comes... from the central plains...
Red Alert...
Red Alert...
Dan Iwerks
A Rush reference in a thread on flatulence? That's dedication.
Dan Iwerks
>Dan Iwerks wrote:
>
>>Not a bad idea. I make a mean four-cheese shrimp and spinach lasagna with
a
>>bechamel sauce, along with plenty o' others.
>
>Woo yeah... keep talkin, dude.
>Just don't mention "penis" while discussing the ingredients.
What, you can talk about cooking bacon naked, but my genitalia's off limit?
Dang.
Lessee . . . Saturday night I took a mix of squid, cuttlefish, and imitation
crab I picked up at the Korean grocery up the street and marinated it in
some garlic, soy, chili paste, and ginger, then stir-fried it with onion, a
couple cayennes from the garden, some fresh basil (from the garden), and
bunches more garlic and chili paste, along with some other stuff I can't
remember. Very hot, very good.
How about sirloin marinated in garlic, ginger, rice wine, lime, and minced
jalapeno, with slices of jalapeno stuck into cuts in the steak? Let it
marinate for a few hours, cook it over very high heat to sear it outside,
pretty much raw inside. Serve with roasted jalapenos, and listen to your
wife complain because it's way the hell too hot for her.
I used to like to cook. Then I married someone who loved to cook. So now
we cook real food every night. Mmmmmmm . . . tonight's gonna be wraps with
a couscous salad filling and a bean and thai pepper salsa. Lookin' forward
to dinner.
paul
>>Red Alert...
>
>A Rush reference in a thread on flatulence? That's dedication.
Nope...that's *entertainment*
(atmospheric disturbance)
paul
tapehead4
animate me
7 string bass
sheeeut.
--
__________________
john turner
http://lordonly.net
original music
"whoever wants music instead of noise,
joy instead of pleasure, soul instead of
gold, creative work instead of business,
passion instead of foolery finds no
home in this trivial world of ours"
- hermann hesse
" Ji m G ei ge r " <bigdadd...@aol.commonsense> wrote in message
news:20010925202808...@mb-fo.aol.com...
Jim Geiger
>sheeeut.
>
>--
>__________________
>john turner
It's pronounced "`O-kree", city boy. :P
You need a recipe for it?...cuz I've got one.
_______________________________________________
Jim Geiger - The Artist Formerly Known As ---|--( )--->
Dave, just Dave
>
>
>It's pronounced "`O-kree", city boy. :P
>
>You need a recipe for it?...cuz I've got one.
>
>
I love fried okra. Of course, my wife claims that I'd eat dog shit if it
were fried!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
I'm young enough to remember the future,
the past has no claim on me.
I'm old enough not to care too much,
about what you think of me.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cygnia
> >
> >You need a recipe for it?...cuz I've got one.
> >
> >
> I love fried okra. Of course, my wife claims that I'd eat dog shit if it
> were fried!
I can't do okra, man...just seems to taste slimy and soapy...:P
Those fried tasso ham, cheese and rice balls on the other hand...:)
Boudam, I think they're called....
--cygnia, on a borrowed account, on borrowed time....
Jim Geiger
>Those fried tasso ham, cheese and rice balls on the other hand...:)
>Boudam, I think they're called....
Are you thinking of boudain?
Boudain is a cajun sausage thats ground and with rice and spices and stuffed
into natural casings and may get additional flavor from a smokehouse.
The boudain balls (hu-hu-huh) that you had were deep fried and may have had
cheese in them. I've seen boudain stuffed into jalapenos, which are then
breaded and deep-fried.
Boudain is pretty good, probably an aquired taste for most people...but I like
andouille sausage, better...epecially in gumbos, beans & rice, and etoufee.
Jim Geiger
>Boudain is a cajun sausage thats ground and with rice and spices and stuffed
>into natural casings and may get additional flavor from a smokehouse.
...and not to be confused with French/Alsatian boudain which is a really gross
black blood ppudding with carrots and potatos mashed in. X^O##*`