ARCHIVED FORUM -- March 2012 to February 2022READ ONLY FORUM
This is the second Archived Forum which was active between 1st March 2012 and 23rd February 2022
Guys, I didn’t bother with a photo, but just made Julia Child’s Quiche Lorraine, which was delicious, BUT let me tell you, my three birds LOVE Quiche Lorraine…. never, ever saw them gobble down anything like it.
My Indian Ringneck Parakeets all hold their food with their feet and in this case, they didn’t drop a SPECK of Quiche… not a single crumb.
As such, sans hesitation I can recommend this recipe.
Jeff
Beogram 4000, Beogram 4002, Beogram 4004, Beogram 8000, Beogram 8002, Beogram 1602. Beogram 4500 CD player, B&O CDX player, Beocord 4500, Beocord 5000 T4716, Beocord 5000 T4716, Beocord 5000 T4716, Beocord 8004, Beocord 9000, Beomaster 1000, Beomaster 1600, Beomaster 2400.2, Beomaster 2400.2, Beomaster 4400, Beomaster 4500, Beolab 5000, Beomaster 5000, BeoCenter 9000. BeoSound Century, S-45.2, S-45.2, S-75, S-75, M-75, M-100, MC 120.2 speakers; B&O Illuminated Sign (with crown & red logo). B&O grey & black Illuminated Sign, B&O black Plexiglas dealer sign, B&O ash tray, B&O (Orrefors) dealer award vase, B&O Beotime Clock. Navy blue B&O baseball cap, B&O T-shirt X2, B&O black ball point pen, B&O Retail Management Binder
Please make another one - and a photo
MM
There is a tv - and there is a BV
Millemissen: Please make another one - and a photo MM
Your wish is my command:
Yields 1 8-inch Quiche, 4 to 6 servingsRecipe by Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking
Ingredients:3 to 4 ounces of bacon1 quart (4 cups) of waterOne 8-inch partially cooked pastry shell3 eggs1 ½ cups whipping cream½ teaspoon of saltPinch of nutmegPinch of pepper1 to 2 tablespoons of butter cut into pea-sized dots
Partially cooked pastry shell:
Quiche Preparation:
Over here in the States quiche is also called refrigerator pie and is made by a lot of people who would never even eat let alone attempt French food!
Some other good ingredients I've found:
crab, sauteed shallots, and Parmesan
smoked salmon, shallots, shitake mushrooms, and Parmesan
and of course the bacon, onions, and cheddar approach
Always a good way to use up leftovers as well. Left over asparagus, etc. Like making fried rice, my Chinese buddy's father, who taught me to cook Chinese, said it's how most Chinese use up leftovers. If you have rice, an egg, and whatever you find (hot dogs, etc.) you make fried rice. I lived on it in my bachelor days.
I'm afraid I'm recovering from the BeoVirus.
Piaf: Millemissen: Please make another one - and a photo MM Your wish is my command:
I see no Indian Ringneck Parakeets
Popular book when I was in high school.
If I recall correctly, there were 3 fruits and vegetables acceptable for "Real Men" to eat: baked potato, corn on the cob, and orange soda.
Orange soda. That's still funny to me 32 years later.
Small oversight, now corrected.
Rich: Popular book when I was in high school. If I recall correctly, there were 3 fruits and vegetables acceptable for "Real Men" to eat: baked potato, corn on the cob, and orange soda. Orange soda. That's still funny to me 32 years later.
In “Who is killing the Great Chefs of Europe?” George Segal complained bitterly to his ex-wife, “Who can eat quiche for breakfast every day? I want ham and eggs for breakfast!” To which his ex-wife, Jacqueline Bisset curtly replied, “That’s what quiche is you twit.”
Likewise in “Ernest Saves Christmas” Ernest (Jim Varney) firmly announced, “Real men don’t eat quiche.”
So I guess it depends on who you talk to. I go with Ms. Bisset.
@Piaf
Thanks - they are gorgeous
@MM
Why thank you kindly! Mas enfants.
You can see who "owns" "whom."
As far as I'm concerned, Ms. Bisset can say anything she wants at any time.
One of my favorite movie quotes regarding food is from Breaking Away. The main character is a cyclist on an all-things Italian kick, including food. It's driving his father nuts, who says one night at the dinner table: "I want American food (darnit), I want French fries!"
Rich,
We Americans can really be something…. but we are getting better.
I was once sitting in a very nice restaurant in Roma. Now Italy is where they invented the pizza, so they should know how to make it. And I heard this damn flat American accent (East Texas) saying, “I don’t like the way you make your pizzas, I want mine with sauce like they make back home.” I about dove under the table in embarrassment.
However I am with you all the way on Ms. Bisset.
Oh Jeff Jeff Jeff, don't you know the first thing you're supposed to do when you get off the plane in Europe is say "Where did all these foreigners come from!!?!"
Hi Jeff,
I really about fell on the floor laughing with that one! No kidding.
I had my very own “ugly American” in my poor father. In Britain he stopped in front of the Parliament and said to a Brit, “It’s Big Ben how ya ben.”
Continuing on a roll in Germany he said to a shopkeeper, “Danke field mouse.”
By the time we landed at JFK I was numb.
Today in the morning I send my wife out to find 2 ducks for tomorrow, she is back with 2 gringo frozen 2,5 Kg ducks, I wanted fresh slaughtered ones. As to distract me from the frozen ducks she also brought a LP with Natalie Cole, mission completed.
It is the first time in my life that I will cook ducks. I plan to thaw them slowly and tomorrow give them a good clean, dry them off, rub them with salt and my spice mix, then stuff them with apple and stoneless prunes, then prepare some vegs put these in a frying pan, adding water, then the ducks on a grate over the vegs. about 5 hours at 150°C, checking for water once in a while, last 2 hours I will add some heavy red vine to the vegs, this I will force through a colander for the sauce, after shimming off the grease.
Your comments or a better way to do it, please, jokes are also welcome, I wont be grumpy
Collecting Vintage B&O is not a hobby, its a lifestyle.
Jeff: Oh Jeff Jeff Jeff, don't you know the first thing you're supposed to do when you get off the plane in Europe is say "Where did all these foreigners come from!!?!"
In the UK we say this all the time!
Graham
I'm so happy to live in a modern, developed, multicultural country where our understanding and tolerance of others is an example to the world. I really don't understand those Third World nations, what have they been doing all this time, you'd really think they should've applied themselves and sorted themselves out by now! Of course, while Britain no longer runs the world, I still think we lead the way compared to those Europeans, who spend all their time introducing laws about cheese and walnut trees, or else messing about with silly money with a silly name! And while the Americans speak English, they can't even do that properly!! Yup, I'm proud to be British,.......... although those Scots are always whinging, the Welsh think the world revolves around singing and Rugby and let's not even mention the Irish! No, I'm proud to be English, that's it!! Of course it would be a much better country if wasn't for all those Southern softies and "cockerknees", and the Midlands would be much better if it was much further away and they sorted out that horrible accent. It would also help if those Yorkshire types cheered themselves up a bit, miserable buggers! There you have it, the North East is the place to be, - God's Country!........well apart from the Townies obviously, they really do think they're something above, that lot! A small rural NE village is what you want,... as long as you live at the top end, well away from all those work-shy welfare wallahs down the bottom!! My street is really pleasant,............other than that family with all the kids, running riot over my garden - I'm sure it was them that scratched my car with their bikes! Oh, and the bloke next door gets right on my nerves singing Celine Dion songs at the top of his voice at all hours of the day and night, it really makes my blood boil!! Still, at least 'er indoors ran off with that bloke who tried to sell me solar panels, and left me to myself, they deserve each other!
It leaves me with plenty of time to patrol newspaper websites and forum and do battle with the prejudiced and ill-informed that you find posting there!
Ban boring signatures!
Really sorry to hear about your wife and the solar panel salesman Puncher.
vikinger: Really sorry to hear about your wife and the solar panel salesman Puncher. Graham
Puncher: vikinger: Really sorry to hear about your wife and the solar panel salesman Puncher. Graham
Let it all out Puncher, we all have a grumpy day once in while
Puncher, great rant! You're the English Duckman!
Duckman - Thin-skinned no-humor pansies! You tell em an ice breaker or two about women-libbers, gays, environmentalists, several minorities, the homeless, a couple of religions, anorexics, obese people, the handicapped, old-farts, baldness & people who walk real goofy cause they just had a vasectomy and suddenly they get all sensitive! Like I offended one of them or something?
Back to cooking, today's Thanksgiving in the US, so much cooking is ongoing. Yesterday I made pumpkin goat cheese cheesecake, which is wonderful, the tartness of the goat cheese helps offset the sweetness of cheesecake. Making sweet cornbread pudding, a turkey ***, roasted baby pumpkins, and green beans with almonds. And of course homemade cranberry sauce.
Time to celebrate that the local Indians were naive enough they didn't kill off our ancestors on sight.
Oh FFS, b reast is censored?
My gravy Puncher!
I think what you are trying to say is we are all different yet the same. A real oxymoron. Americans don’t speak the Queen’s English properly, yet it is far worse in Midlands. I find that intriguing.
Today is American Thanksgiving and I for one; think we all have much to be thankful for. I am making the traditional turkey, the house is tidy, and all I have to do is set the table. Life is good.
Happy Thanksgiving all y’all. (Southern style!)
Started one duck, as we are very few persons here, no turkey, when I was starting learning Spanish here in Mexico, I had gotten into my head that a Turkey was a Pu"ta in Spanish, it turned out out to be wrong,
Here the bird prepared with spices, inside and out.
Left it for a couple hours, then filled it with diced apples and prunes (not diced), chopped some vegs and put them in the pan
And then into the oven for 4-5 hours at 150°C
Will follow up tomorrow, a couple of guest are arriving now.
Forgot, Happy Thanksgiving to jer alle (you all, Danish)
Hi Søren,
Yours looks a bit fancier than mine….. I better get going and spice things up.
Thanksgiving guest arriving in 20 minutes!
Dear Puncher,
How can you criticize American's for not speaking proper English when you Brits can't even spell words correctly or do you know the proper name for things. Color does not have a "u" in it and that thing in the back of your car that opens up to put things in is a trunk not a boot. And if you don't know when your leg is being pulled all is hopeless
John
The one that always really gets me is calling Aluminum Aluminium. That always makes my ears twitch...
Jeff: The one that always really gets me is calling Aluminum Aluminium. That always makes my ears twitch...
OK, I was going to refrain from jumping into this fray, but what the heck, the one that really gets me is Zed.
As an American living in Canada I get horrific reactions when I slip back into my natural ZEE instead of the locally acceptable Zed.
Could Chevy really have sold a Zed-28 or Datsun their 240 Zed? I rather doubt it.
Then the much talked about: ouuuuuuuut or aboot instead of out and about.
Lastly, the often missed decal which is D-cal on the US, deck-cal in Canada.
In truth none are right or wrong, just what you are used to.
Better dead than zed!
I make my own pizza dough - makes one big ass pizza
1.5C strong flour
1tsp yeast
Pinch salt, sugar
2/3C lukewarm water
2tsp olive oil
I mix the yeast with the water and a tiny bit of sugar then chuck it in with everything.
I mix it with a knife and then let it rest for 10 - 15 mins to double
I dont knead it just bring it together if needed, but you can, roll it , top and cook in your oven for 15 mins at 220
Jeff: Better dead than zed!
I couldn't put it better myself. Thank you!
My bird turned out fine, making me now 8 for 8 since my eldest daughter was born right before Thanksgiving 2006, and my wife couldn't cook or travel, thus creating our Rich Cooks and Hosts Thanksgiving family tradition.
Despite fitting in exercise every day of our little holiday, I think I still managed to gain 5 pounds since Wednesday, 26 November.
Good for you Rich!
My turkey turned out very good. Not great maybe, but real good.
I only gained 2 1/2 pounds. "Only" Grrrrrrrrrrrrrr
Once you make these holiday cooking, and it turns out good, you are punished to do it ever after.
My slow cooked duck turned out nearly perfect, after 4.5 hours at 150°C it came out with juicy meat and a very good taste, the preparation with a lot of salt and spice rub, inside and out, did it, and the gravy was a hit, made from the vegs, water and the grease in the frying pan. From the frying pan I put it all through a colander, pressed all I could through the colander, then left it to cool a little, and the grease settled on the top, I spooned out nearly all the grease and used a little of it with flour to start the gravy, the added the veg juice to a good consistency, tasted off with my gastric, and I felt like in heaven. As it was a late night supper we only made some tomato,cream and cheese pasta to it. Between 4 persons we nearly finished all the duck (2.5 Kg). I will do this again in the same way, but stop the oven a little earlier and grill it for 10-15 min. to get the skin crispy.
BeoNut since '75
Virtue is its own punishment...if you do a job right everyone will expect it again.
Last year I made a pumpkin goat cheese cheesecake for Thanksgiving, and I was told in no uncertain terms I was going to do so again this year. Turned out even better this year, so I'm forever doomed to make one every year.
Jeff,
What were you thinking? A pumpkin cheesecake is an enormous amount of work! The secret is baking it in a water bath in the oven.
I did the same thing a few years back but got lucky, as although it came out great, it wasn’t a real hit with our friends who asked for rum cream pie the following year….. MUCH easier.
Just a picture of the aforementioned pumpkin cheesecake.
Piaf: Jeff, Just a picture of the aforementioned pumpkin cheesecake. Jeff
Hi Jeff!
Beautiful cheesecake in the photo!
Well, it was some work but not too bad. Unfortunately I didn't photograph it, or maybe not unfortunately as I had a crack. Last year I didn't bake in a water bath and had a ton of cracks (more whipped cream to cover isn't bad though!). This year I had one crack, I water bathed it, but I took it's temperature with a probe as I was concerned about timing (it needed a bit more baking). It came out perfect but cracked in each direction of the wound I put it it with the probe. Since my oven for baking is very shallow it was impossible to go straight in vertically and I had to go at an angle, and accidentally put a small defect in the thing. After it cooled it cracked. Next year I may try the trick of cooling it in the oven, I've heard you turn the oven off, open the door for a minute or two, then shut it and let the thing cool for an hour before taking it out of the oven.
The recipe I have is wonderful though, I'm not a big cheesecake fan, it's always so heavy and cloyingly sweet, at least most of the ones I have eaten are. Due to the fact that it's 2/3 goat cheese to 1/3 cream cheese the subtle tartness from the goat cheese helps cut the sweetness so it's not overpowering, and I use soft, spreadable goat cheese rather than the denser kind, so it comes out very light and smooth instead of dense. My problem is that I have two ovens in this house that are almost 30 years old, Gaggenau units, I guess I'm lucky they still work. Problem is the small upper one is just that, short (both are narrow, not the usual full width ovens). The bottom one is a convection oven, and when baking it's problematic as it cooks faster than the regular oven and timing can be tough to figure out, things always get done much more quickly and it's easy to mess up.
This is where I got the recipe:
http://www.thecrepesofwrath.com/2013/11/06/pumpkin-goat-cheesecake/
The crust is made of rolled oats, butter, brown sugar, salt, and cinnamon, and is wonderfully different than the traditional graham cracker crust. Nice mouth feel and chew from the oats, but be careful not to over bake the crust or it can get really hard and difficult to cut.