Author Topic: Recipe Compendium  (Read 2700 times)

Kyronea

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Re: Recipe Compendium
« Reply #15 on: June 17, 2007, 05:45:54 am »
Ha! Are you Australian? Or have you merely visited that wonderful country?
Oh, he is definitely an Aussie.

Mr. Molecule

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Re: Recipe Compendium
« Reply #16 on: June 17, 2007, 06:21:34 am »
Then how does he know his meat is better than ours?

Nice charade, Zeppelin, but we finally found you out.

Also I dare you to say that first sentence to someone out of context.

Burning Zeppelin

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Re: Recipe Compendium
« Reply #17 on: June 18, 2007, 08:26:10 am »
Because we are a very meaty country. We are proud of our meats, we have the largest meats in the world, the juciest and leanest. I daresay that our national culture nutures the development and expansion of our meat.

Now hows that for innuendo!

Radical_Dreamer

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Re: Recipe Compendium
« Reply #18 on: June 18, 2007, 04:14:17 pm »
Can't have the leanest and the juiciest, BZ. From my experience, I'm willing to give you leanest, though, as kangaroo hamburger is almost all meat.

Burning Zeppelin

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Re: Recipe Compendium
« Reply #19 on: June 19, 2007, 08:05:39 am »
Sort of a balance between lean and juicyness, but it still explodes in your mouth.
The taste, that is.
Of the meat.

Kyronea

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Re: Recipe Compendium
« Reply #20 on: June 19, 2007, 08:19:56 am »
Sort of a balance between lean and juicyness, but it still explodes in your mouth.
The taste, that is.
Of the meat.
Indeed. That's why you need to cook my soup. The chicken alone will fill you up.

Lord J Esq

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Re: Recipe Compendium
« Reply #21 on: June 20, 2007, 06:09:55 am »
Josh's Succulent Summer Solstice Smorgasbord
Not applicable for you suckers in the southern hemisphere. Wah ha hah!

1 large box of sweet, plump strawberries
1/2 lb. fillet of finest Pacific salmon you can afford, such as Sockeye or Copper River
1/3 broccoli head
1 baby lemon
1 cup Greek salad (store bought or homemade)
Salt and pepper

The Broccoli:
Chop the broccoli into crowns and either steam it lightly or serve raw. Season to taste.

The Salmon:
Heat a sturdy skillet with no fat on medium-high heat. Meanwhile, cut the lemon into thirds, setting the largest section aside. Use the second lemon section to rub the salmon flesh on both sides. Take the last third and squeeze it to death onto the salmon. Then season the fish with cracked black pepper and lightly with salt, again on both sides.

Pan sear the salmon very briefly, enough to cook each side no more than 1/16th to 1/8th of an inch through. Remove from heat and serve. The heat will distribute somewhat, warming the center of the fish. Use the remaining lemon section as you eat, to taste.

The Strawberries:
Wash 'em, eat 'em.

A simple and delicious dinner, courtesy of Lord J!

Kyronea

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Re: Recipe Compendium
« Reply #22 on: June 20, 2007, 06:25:59 am »
And one I fully intend to cook when the rest of my family goes on their trip to visit our relatives in Georgia(shudder...) for two weeks, starting next Saturday. (My dad'll be the only one left here with me and he's gone most of the day since he takes the bus down to Denver to work, so I get to cook.) It looks beautifully delicious, J.