Food
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Made that the other day. God I love food, in fact it's one of lifes pleasures. I actually enjoy a donner kebab.
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Nagy Vilmos wrote:
, I marinade the mussels in a garlic & white wine marinade for 24 hours before making the mariniere
huh!! :omg: That's so wrong ! the mussels will be probably be dead by the time you cook them! Moules Marinières (mussels) need fresh _LIVE_ mussels to be cooked in a little bit of olive oil, shallots and white wine; and eaten right away.
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Maximilien wrote:
the mussels will be probably be dead by the time you cook them
Them's long dead. Good fresh mussels are not the cheapest thing in London; so I use deaded ones that are frozen 'on the beach'. I just stick 'em in a marinade for 24hrs to bring em round so that I can boil the fekers.
Maximilien wrote:
cooked in a little bit of olive oil, shallots and white wine
Stop being healthy, use butter - about 100g / kilo of mussles. I like garlic and I have garlic as well as shallots when I make them. After cooking stir in some more iced & diced butter to make a thick Marinières sauce and serve with crusty bread [for health kick peeps] or a bucket load [metric bucket, not imperial] of french fries. Moule a la Marinières is one of two dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Panic, Chaos, Destruction. My work here is done.
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Made that the other day. God I love food, in fact it's one of lifes pleasures. I actually enjoy a donner kebab.
Software Kinetics (requires SL3 beta) - Moving software
Norm .net wrote:
I actually enjoy a donner kebab.
After how much beer does this strange event occur?
------------------------------------ In science, 'fact' can only mean 'confirmed to such a degree that it would be perverse to withhold provisional assent.' I suppose that apples might start to rise tomorrow, but the possibility does not merit equal time in physics classrooms. Stephen J Gould
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Maximilien wrote:
the mussels will be probably be dead by the time you cook them
Them's long dead. Good fresh mussels are not the cheapest thing in London; so I use deaded ones that are frozen 'on the beach'. I just stick 'em in a marinade for 24hrs to bring em round so that I can boil the fekers.
Maximilien wrote:
cooked in a little bit of olive oil, shallots and white wine
Stop being healthy, use butter - about 100g / kilo of mussles. I like garlic and I have garlic as well as shallots when I make them. After cooking stir in some more iced & diced butter to make a thick Marinières sauce and serve with crusty bread [for health kick peeps] or a bucket load [metric bucket, not imperial] of french fries. Moule a la Marinières is one of two dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Panic, Chaos, Destruction. My work here is done.
An imperial bucket is half 2/7ths of a pint more! :)
------------------------------------ In science, 'fact' can only mean 'confirmed to such a degree that it would be perverse to withhold provisional assent.' I suppose that apples might start to rise tomorrow, but the possibility does not merit equal time in physics classrooms. Stephen J Gould
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"It was a brave man who first ate an oyster" -Jonathan Swift
------------------------------------ In science, 'fact' can only mean 'confirmed to such a degree that it would be perverse to withhold provisional assent.' I suppose that apples might start to rise tomorrow, but the possibility does not merit equal time in physics classrooms. Stephen J Gould
What about the guy who first tried to milk a cow?
Panic, Chaos, Destruction. My work here is done.
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What about the guy who first tried to milk a cow?
Panic, Chaos, Destruction. My work here is done.
Probably happened after the cow was dead. Or maybe some kids daring eachother to do crazy things.
Visual Studio is an excellent GUIIDE.
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Never liked mussels until I had them in Norway in September. I'm guessing I'd always had BAD (badly prepared) mussels before...
Java, Basic, who cares - it's all a bunch of tree-hugging hippy cr*p
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Norm .net wrote:
I actually enjoy a donner kebab.
After how much beer does this strange event occur?
------------------------------------ In science, 'fact' can only mean 'confirmed to such a degree that it would be perverse to withhold provisional assent.' I suppose that apples might start to rise tomorrow, but the possibility does not merit equal time in physics classrooms. Stephen J Gould
Dalek Dave wrote:
After how much beer does this strange event occur?
Absolutely none at all! We have a brillant takeway it has a charcoal grill and is a quality estiblishment open from 12:00pm most days. Serves: Kobeda kebab Lamb Tikka kebab Chicken Tikka Chicken Donner Lamb Donner Go there a lot for my friday night tea treat.
Software Kinetics (requires SL3 beta) - Moving software
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Maximilien wrote:
the mussels will be probably be dead by the time you cook them
Them's long dead. Good fresh mussels are not the cheapest thing in London; so I use deaded ones that are frozen 'on the beach'. I just stick 'em in a marinade for 24hrs to bring em round so that I can boil the fekers.
Maximilien wrote:
cooked in a little bit of olive oil, shallots and white wine
Stop being healthy, use butter - about 100g / kilo of mussles. I like garlic and I have garlic as well as shallots when I make them. After cooking stir in some more iced & diced butter to make a thick Marinières sauce and serve with crusty bread [for health kick peeps] or a bucket load [metric bucket, not imperial] of french fries. Moule a la Marinières is one of two dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Panic, Chaos, Destruction. My work here is done.
I keep the mussels preparation light to be able to eat more french fries. :rolleyes:
This signature was proudly tested on animals.
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Good god :omg: , some of that looks so good on a cold miserable Friday morning :sigh:
You've got to be kidding. After looking at that, I never want to eat again...
Software Zen:
delete this;
Fold With Us![^] -
Maximilien wrote:
the mussels will be probably be dead by the time you cook them
Them's long dead. Good fresh mussels are not the cheapest thing in London; so I use deaded ones that are frozen 'on the beach'. I just stick 'em in a marinade for 24hrs to bring em round so that I can boil the fekers.
Maximilien wrote:
cooked in a little bit of olive oil, shallots and white wine
Stop being healthy, use butter - about 100g / kilo of mussles. I like garlic and I have garlic as well as shallots when I make them. After cooking stir in some more iced & diced butter to make a thick Marinières sauce and serve with crusty bread [for health kick peeps] or a bucket load [metric bucket, not imperial] of french fries. Moule a la Marinières is one of two dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Panic, Chaos, Destruction. My work here is done.
Nagy Vilmos wrote:
dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Okay. For the ignorant American, could you please explain the difference between "French Fries" and "chips"? We are talking about potatoes sliced into long strips and then fried in both cases, right?
Software Zen:
delete this;
Fold With Us![^] -
Made that the other day. God I love food, in fact it's one of lifes pleasures. I actually enjoy a donner kebab.
Software Kinetics (requires SL3 beta) - Moving software
The phrase "donner kebab" has an unpleasant connotation[^] :~...
Software Zen:
delete this;
Fold With Us![^] -
The phrase "donner kebab" has an unpleasant connotation[^] :~...
Software Zen:
delete this;
Fold With Us![^]:) Who knows what goes into making donner meat for all I know it could be human meat, but tastes simply delicious.
Software Kinetics (requires SL3 beta) - Moving software
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"It was a brave man who first ate an oyster" -Jonathan Swift
------------------------------------ In science, 'fact' can only mean 'confirmed to such a degree that it would be perverse to withhold provisional assent.' I suppose that apples might start to rise tomorrow, but the possibility does not merit equal time in physics classrooms. Stephen J Gould
Or a prawn.
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Nagy Vilmos wrote:
dishes that can be truely complimented by french fries, the other being a good bloody steak. In all other scenarios use chips.
Okay. For the ignorant American, could you please explain the difference between "French Fries" and "chips"? We are talking about potatoes sliced into long strips and then fried in both cases, right?
Software Zen:
delete this;
Fold With Us![^]French fries are the really thin ones. Chips are thicker.
Panic, Chaos, Destruction. My work here is done.