well an American with a Irish mom. Anything special that I know how to cook is from her Irish roots.ExPatriatePen wrote:
are you an Irish Lass?
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
irish roots? like potatoes?
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Re: Where my fellow cooks at???
That would work too since all my meals have potatoes involvedcount2infinity wrote:irish roots? like potatoes?
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Re: Where my fellow cooks at???
I love Irish women...obhave wrote:That would work too since all my meals have potatoes involvedcount2infinity wrote:irish roots? like potatoes?
I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.
You can only eat so much Soda Bread and Shepherds pie. On the other hand, there's not a woman sexier, or more fun, than an Irish lass.
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Re: Where my fellow cooks at???
http://tinyurl.com/yf6nm4h" onclick="window.open(this.href);return false;ExPatriatePen wrote:I love Irish women...obhave wrote:That would work too since all my meals have potatoes involvedcount2infinity wrote:irish roots? like potatoes?
I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.
You can only eat so much Soda Bread and Shepherds pie. On the other hand, there's not a woman sexier, or more fun, than an Irish lass.
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Re: Where my fellow cooks at???
ExPatriatePen wrote:I love Irish women...obhave wrote:That would work too since all my meals have potatoes involvedcount2infinity wrote:irish roots? like potatoes?
I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.
You can only eat so much Soda Bread and Shepherds pie. On the other hand, there's not a woman sexier, or more fun, than an Irish lass.
That is a lie, you can never have too much soda bread.
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Re: Where my fellow cooks at???
No thanks... the last three homes I've bought have Irish women as owners... I'm not looking to buy my fourth house for an Irish lass, no matter how wonderful she is...columbia wrote:http://tinyurl.com/yf6nm4h" onclick="window.open(this.href);return false;ExPatriatePen wrote:I love Irish women...obhave wrote:
That would work too since all my meals have potatoes involved
I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.
You can only eat so much Soda Bread and Shepherds pie. On the other hand, there's not a woman sexier, or more fun, than an Irish lass.
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Re: Where my fellow cooks at???
Maybe you should vacation in Scotland, instead.
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Re: Where my fellow cooks at???
Their food is worse and the people less awesome. But I'm only slightly biasedcolumbia wrote:Maybe you should vacation in Scotland, instead.
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Re: Where my fellow cooks at???
I'm just trying to prevent EPP from another messy divorce, remember.obhave wrote:Their food is worse and the people less awesome. But I'm only slightly biasedcolumbia wrote:Maybe you should vacation in Scotland, instead.
Last edited by columbia on Sun May 08, 2011 9:18 pm, edited 1 time in total.
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Re: Where my fellow cooks at???
Well to be fair.. the last one was half Irish and half Scottish... (Campbell County)... I'd rather the Irish as I've found the Scottish to be quite Vindictive.obhave wrote:Their food is worse and the people less awesome. But I'm only slightly biasedcolumbia wrote:Maybe you should vacation in Scotland, instead.
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Re: Where my fellow cooks at???
In that case, EPP you should travel to Scotland and England more often.columbia wrote:I'm just trying to keep EPP single, remember.obhave wrote:Their food is worse and the people less awesome. But I'm only slightly biasedcolumbia wrote:Maybe you should vacation in Scotland, instead.
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Re: Where my fellow cooks at???
I'm a sucker for a Scottish accent and might be going there next summer on a fact finding tour.obhave wrote: In that case, EPP you should travel to Scotland and England more often.
Last edited by columbia on Sun May 08, 2011 9:21 pm, edited 1 time in total.
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Re: Where my fellow cooks at???
Don't you worry... I'm VERY single... dear god... if you can't learn from two divorces and a failed seven year civil union, can you ever ever learn?columbia wrote:I'm just trying to prevent EPP from another messy divorce, remember.obhave wrote:Their food is worse and the people less awesome. But I'm only slightly biasedcolumbia wrote:Maybe you should vacation in Scotland, instead.
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Re: Where my fellow cooks at???
answer to be determined at a later dateExPatriatePen wrote:Don't you worry... I'm VERY single... dear god... if you can't learn from two divorces and a failed seven year civil union, can you ever ever learn?
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Re: Where my fellow cooks at???
It's not just extra fat, altho that certainly doesn't hurt.columbia wrote:It's all about the extra fat; the ribeye is the king of steaks for me.count2infinity wrote:i don't get the hype about filet mignon. give me a flank steak or flat iron steak any day over filet mignon. also, ribeye is by far the best cut of meat there is IMO.
The tenderloin (on any animal) really doesn't do much of anything. As a result the muscle isn't worked much during the animal's life, meaning it doesn't receive much oxygenated blood. The muscles that do all the work (ribs, chest, back, tail, cheek, etc) are the ones that get the bulk of that oxygen-rich blood flow, and therefore develop the most pleasing flavor when cooked. Unfortunately, in most cases that also means the muscle fibers are tough and stringy and require specific types of cooking (long time, low temp) and/or a specific type of cutting once cooked (across grain) to stand any hope of being chewable.
However, except in the case of the rib it also means that such cuts are also redonkulously inexpensive. And that's a good thing.
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Re: Where my fellow cooks at???
I still like the fat.
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Re: Where my fellow cooks at???
Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
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Re: Where my fellow cooks at???
AWKWARRRDDDDExPatriatePen wrote:I love Irish women...obhave wrote:That would work too since all my meals have potatoes involvedcount2infinity wrote:irish roots? like potatoes?
I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.
You can only eat so much Soda Bread and Shepherds pie. On the other hand, there's not a woman sexier, or more fun, than an Irish lass.
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Re: Where my fellow cooks at???
Grill london broil!?mac5155 wrote:Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
All this talk of steak makes me want to go home and cook up some good steaks on the grill. Yummy.
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Re: Where my fellow cooks at???
2011 James Beard Book, Broadcast & Journalism Awards Announced:
http://www.huffingtonpost.com/2011/05/0 ... 58997.html" onclick="window.open(this.href);return false;
http://www.huffingtonpost.com/2011/05/0 ... 58997.html" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
obhave wrote:Grill london broil!?mac5155 wrote:Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
All this talk of steak makes me want to go home and cook up some good steaks on the grill. Yummy.
Yeah I think I might pull a steak out of the freezer. Made a tenderloin roast au poive style last night, killer.
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Re: Where my fellow cooks at???
Is London broil meant to be grilled? I dunno. I am a sirloin or ribeye (if I'm feeling rich) kinda guy. Tbone or NY strip if it's our anniversary :pop:
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Re: Where my fellow cooks at???
I'm squarely in the Bourdain camp with regard to the James Beard Foundation (short version: he is...... not a fan)columbia wrote:2011 James Beard Book, Broadcast & Journalism Awards Announced:
http://www.huffingtonpost.com/2011/05/0 ... 58997.html" onclick="window.open(this.href);return false;
That said, I'm still pleased when I see chefs whom I admire receiving recognition for their work. So, without further ado, my kudos list:
Cookbook Hall of Fame
On Food and Cooking: The Science & Lore of the Kitchen
by Harold McGee
Cooking from a Professional Point of View and Photography
Noma: Time and Place in Nordic Cuisine
by René Redzepi
TV Food Personality/Host
Alton Brown
Show: Good Eats
Television Program, In Studio or Fixed Location
Top Chef: Season 7
Host: Padma Lakshmi
Television Program, On Location
Avec Eric
Host: Eric Ripert
(this is actually among the best food and cooking shows I've ever seen)
Television Segment
60 Minutes: "Chef José Andrés"
Host: Anderson Cooper
M.F.K. Fisher Distinguished Writing Award
Jonathan Gold
LA Weekly