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What are you cooking tonight?


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#871 Absomphe

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Posted 27 February 2011 - 07:32 AM

I'm more familiar with the Mexican varieties, but mmmm, caldos... :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#872 LeRoy

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Posted 13 March 2011 - 03:33 PM

Stuffed pork tenderloin and vegetable risotto. A lot of work, but it's so damn good.

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#873 Absomphe

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Posted 13 March 2011 - 04:49 PM

Virias de chivo.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#874 White Wolf

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Posted 13 March 2011 - 06:58 PM

potrabella mushroom lasagnia.


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#875 bksmithey

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Posted 13 March 2011 - 07:48 PM

Sounds delicious! :dribble:

#876 techdiver

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Posted 22 March 2012 - 02:43 PM

Just made an amazing plate with this awesome Italian sausage with provolone and fresh parsley in vodka sauce over bucatini. And I guess I'll have to keep this secret to myself here because, well, Kathy doesn't like bucatini. :devil:

#877 Clement Arnoux (Aggelos)

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Posted 16 October 2012 - 02:40 AM

Went to my parents' place for my mother's 60th birthday and performed a bit of gourmet cooking

Apéritif
- Butter cooked angler liver, deglazed with strawberry vinegar on toasts of whole weat bread

Starters :
Posted Image
- Veal tartare on cucumber with a beet jelly
- Caramelized pumpkin velvety soup
- Red onions "gratinée" (a typical French soup with white wine, eggs, onions, toasted bred and toasted cheese)

Main course
- Lac Léman's fera (a high end fish found only in the lake separating France from Switzerland), one side cooked
- Mâche salad, with pomegranate and grapefruit vinaigrette, topped with fried apple chips
- Goat cheese, spinach and honey samosa

Desert
- Fruit soup with vanilla infused Clairette de Die (a sweet sparkling white wine from my mother's birthplace), containing strawberry sorbet, strawberries, orange supremes
- Home made cinnamon and four spices sablés
Absinthe makes me a different man. Why shouldn't he also have his two glasses ?
Unless Absomphe-related, if it's about old things, you can ask me

#878 Pčre Ubu

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Posted 16 October 2012 - 03:00 AM

Wow.

Impressive.

I'm speechless and hungry.

#879 MASTERPC

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Posted 16 October 2012 - 03:17 AM

Weez jus don't eet like 'dat here in da stayts.
Numbah tree pleeze wit a diet coke!!

Ahem, anyway, yes, very impressive meal and adventurous at that.
"I read an article recently on the dangers of heavy drinking..
Scared the shit out of me.
So, that's it! After today, no more reading."

#880 Absomphe

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Posted 16 October 2012 - 03:36 AM

I'd hit it!!! :dribble: :dribble: :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#881 Clement Arnoux (Aggelos)

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Posted 16 October 2012 - 05:30 AM

Thanks guys :) You are going to make me blush :p
Truth is I am a real cooking geek, what with my elder brother and best friend both being former chefs (also my mother's cooking is much more family cooking like, but it's good to the point some restaurants have asked for her recipes) :)

If anything spikes your interest in particular, I'll be delighted to post the recipe. Though it looks impressive, save for handling the fish nothing is extraordinary difficult.

But performing everything in an afternoon was a tremendous challenge. You have to perform several tasks at a time and know precisely beforehand how you are going to use your tools in parallel, and in what order you are going to do everything.

and adventurous at that.

Well, truth be told, I try new things in my kitchen most of the time. Even if the recipe is very classic, I will sometimes add something unexpected, just to add a spark. Learnt that from my mother, who uses chocolate in her venison pepper sauce.

Edited by Clement Arnoux (Aggelos), 16 October 2012 - 05:37 AM.

Absinthe makes me a different man. Why shouldn't he also have his two glasses ?
Unless Absomphe-related, if it's about old things, you can ask me

#882 Pčre Ubu

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Posted 16 October 2012 - 06:47 AM

Deer in mole. Mmmmmmmmmmmm :dribble:

#883 Absomphe

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Posted 16 October 2012 - 10:18 AM

What he said!!!

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#884 Absomphe

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Posted 24 May 2013 - 05:50 PM

Copper River King Salmon fillets. :heart: 


Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#885 redwun

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Posted 07 August 2013 - 03:53 PM

Spaghetti with hazelnut anchovy pesto.


You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#886 Absomphe

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Posted 07 August 2013 - 05:29 PM

:dribble:


Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#887 redwun

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Posted 22 September 2013 - 11:26 AM

Friends coming over.Jerk salmon (home made wet rub) w/tamarind ginger sauce.


You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#888 rob fritz

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Posted 22 September 2013 - 01:56 PM

Shrimp and Andouille sausage over grits, being served with Pouilly- Fuisse wine from Jadot.



#889 redwun

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Posted 22 September 2013 - 03:32 PM

Sounds really good! I was drinking a lot of Jadot Beaujolais Blanc & Pouilly back in the late 80's.Loved the stuff!


You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#890 greytail

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Posted 25 November 2013 - 02:33 PM

Collard, mustard and turnip greens and chicken sauteed in soy sauce, fish sauce and olive oil with garlic, thai chili peppers, black pepper added. A nice repasso to go with it.

Takes me back to my days living in Asia.

Edited by greytail, 25 November 2013 - 02:34 PM.

Nos adepto quis nos mereo. Nos mereo quis nos adepto.


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