Ask a chef

[perchie.girl]

I think the trick with mushrooms is season them as if they were red meat.... they are flavor sponges..... portobello and crimini are very strong flavored to begin with.

deb

 

[Akrnaf2]

I think the trick with mushrooms is season them as if they were red meat....  they are flavor sponges.....  portobello and crimini are very strong flavored to begin with.

deb

If you can find some WILD mushrooms that will be outstanding! ( shame on me that I can't distinguish the eatable once! )

 

[perchie.girl]

Quote:
Mushrooming is an art form to be done by people who know what they are doing.

deb

 

[Akrnaf2]

 

I think the trick with mushrooms is season them as if they were red meat....  they are flavor sponges.....  portobello and crimini are very strong flavored to begin with.


deb

If you can find some WILD mushrooms that will be outstanding! ( shame on me that I can't distinguish the eatable once! )

Mushrooming is an art form to be done by people who know what they are doing.  

deb

Belive me I KNOW ( not from experience! )what a poisonous mushroom can do yo your liver or kidney or bought!

 

[perchie.girl]

Largest organism in the world is a mushroom colony that covers 2.4 miles around or 3.8 km....

http://www.bbc.com/earth/story/20141114-the-biggest-organism-in-the-world

But you knew that right? arent you a biology teacher

deb

 

[Akrnaf2]

Largest organism in the world is a mushroom colony that covers 2.4 miles around  or 3.8 km....  

http://www.bbc.com/earth/story/20141114-the-biggest-organism-in-the-world

deb

Indeed! What we eat is just the reproductive organs, apropo rooster testicle!

 

[perchie.girl]

Quote:

 

[chickadoodles]

Beef wellington made from sirloin and not from filet mignon
Ingredients
2 kg of sirlion cut to 2 pieces long wise with the grain.
1kg of fresh mushrooms
1kg ok puff pastry
0.3 kg of smoked goos brest sliced
Tyme
Garlick
Salt an pepper
Dijon mustard
Veg. Oil

M.O
Salt and pepper the meat
Put some oil in a big pan and sear,and carmelaize the meat from all part, let it cool and coat with dijon mustard

For the museum doxell
Put in a fud processor, or salad maker, the mushrooms 5-6 garlic cloves, 2 tbs of fresh thyme, salt pepper and proces to not to fine pieces, something like corn grsins.
Heat a pan, with nothing on!, put the mushrooms and stir until all the water vaporize, let it cool.

Spred some nylon wrapping sheet, fix the goos brest slices, with 1/4 slice overlapping put the doxell and then put the meat.
Close the nylon wrap tidily, and put itin the fridge for some hours.

Roll the puff pastry to a thin layer, put the remaining mushrooms doxell on it get the meat out of the wrap, and put it on the puff pastry, close it, make 2-3 chimney holes in the top, cot it with egg wash, (or yolk wash which is better! ) put it in a preheated oven (180 C) for 35-45 minutes
I mad a wonderful mushrooms sauce to accompany it!

Bennie this looks wonderful! You are a wonderful cook. Thank you for sharing your recipes. I'm drooling at the pic. lol

 

[Akrnaf2]

Hello, hello! is anyone there?

 

[CanuckBock]

Shalom back at you Benny!

Guess I need to post some pics of food so you don't feel all alone...and hungry...har har har!

Let's see what I clicked pics of...

Beef stew in the crock pot​

Steak and Lasagne​

Took out some veg, peeled some shrimps and made....

​

Honey garlic shrimp and veg

​

And a sorta kinda Greek salad only I forgot I needed to go restock and get some Feta...

​

Later bought Feta and made proper Greek salad to go with spaghetti.

Mar 14, 2017 - proper Greek salad and spaghetti ​

Mar 11, Rick came home with a craving...for fish and chips...I thought, way too much grease for me....so I had chips but also Perogies with sour cream.

Frozen cod defrosting, potatoes peeled for Rick to make into chips,
Bacon and onions to be fried with perogies and batter for fish
​

Batter for fish and shrimp, easy!

1 cup of flour
1/2 cup starch (corn or tapioca)
1 tsp salt
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
few drops yellow food colouring (optional but looks nicer)
1 to 1.25 cups cold water

Stir dry ingredients to mix, add cold water, stir up...should be consistency of pancake batter. Coat fish or shrimp and deep fry in oil and drain. Keep warm in oven till all the rest of your foody items are ready to serve.

I cheat...frozen store bought Perogies, boil water, pop them in to cook, when floating to top, done so drain them...


Diced bacon and onions, fry a bit to get oil going,
add boiled perogies and watch they get turned so they don't stick or burn to pan

Cubed cod and batter -- If I had more warning, would have thawed the cod more...



Battered cod


Considering I did not know what to make for dinner...done good!

Mar 11, 2017 - Breaded cod fish, chips and Perogies​

And because it is March 17 and all....

My shirt for today, eh!
​

Beware...it's an invasion...watch for the plunder and pillaging! Beware!

My uniform for this morning...and yes, the earrings and necklace GLOW in the dark...LED!



Part of my heritage in a hat...my Father is a Viking so it was appropriate! LOL
Scare people...yuppers, that be moi!

Happy St. Patrick's Day, eh!

Not Irish that I know of...

Treats the kids got this morning
Much joy, happiness and GREENNESS on the cruel bus this morning!​

You are not alone...but perhaps now you want to be...hee hee...

Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada