bacon egg biscuit
make biscuits from a can (easy as shit, follow the directions on it!)
make scrambled eggs w. bacon in them (cut up the bacon into little bits then fry it in a pan, with GREASE, none of this healthy bullshit)
put the bacon into yr egg mixture (use milk in scrambled egg mixture, theyre better)
make the eggs
put it on a biscuit
eat it

Alton Brown is the shit. And I mean that in a good way.

pork loin, scored, rubbed with rosemary, garlic and sea salt, then cook at 220c for 20 minutes, then at 180 for 40 minutes until the skin is nice and bubbly crackling...............

what does level two cooking mean?

you should buy some good cook books.

PART 2 because i had already made a next level cooking back in the day

I have a soft spot for cheese and desserts.

Next level recipe presentation with music in the background, to set the mood.

C h e e s e c a k e ! ! !

cheesecake is so gross

junior's, baby





he's got a strange forehead. focus on the cakes though.

his forehead is like ad space
goldenpalace.com

it's a long recipe, but worth the time.

if you want a simple version, i'd suggest this book:

http://www.amazon.com/French-Cooking.../dp/006016431X

it's a great little book, has simple & good recipes, good stuff.

when you're ready to get more into the details of this recipe-- here's a great article:

http://lumsden.west-bend.wi.us/IMHBS...dRoosters.html

I'm a hell of a cook, I'm just to lazy to do it or for that matter post a recipie..

Nearly everything I cook contains curry and/or chilli.

Tabasco more Tabasco....

that sounds weird, and delicious. orange & tea leaves... i'm going to try making it before i move or maybe i'll have to wait.

what do you eat it with? pasta? rice?


the secret of a good pie is the crust.

the best and flakiest crusts are made with lard. true story.

i'm not a big pie maker, but i'll dig my joy of cooking & see what they mention. i'll update/edit this post.

I haven't eaten meat in years, but this recipe has got to be one of my mom's best.

Carne Mechada originally from Venezuela, is a slow cooked, flavorful and tender beef dish that works well with rice and vegetables on the side. The filling varies, but my favorite was with chopped green olives, boiled eggs and bacon.

Ingredients:

3 lbs beef sirloin
300 grams green olives
4-5 boiled eggs
300 grams bacon
1/4 cup dry red wine
1 garlic clove, crushed
2 onions, chopped
3 bay leaves
salt and pepper

Preparation:

Punch 3 holes down the length of the beef sirloin using a long thin knife. Stuff each hole separately with as many green olives, boiled eggs and bacon possible.

Grill the beef on a tray in the oven with the onions, garlic and bay leaves and let it cook for about three hours. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then cut it into thin slices. Eat it warm with veg and rice or cold on a sandwich.

no, dear nefeli, no-- do not be fooled by supermarket products. once you try real pie crust you'l never go back. it's a superior & delicious thing that the food industry can not imitate. if you'll use a fake crust you might as well use ready-made pie filling (yuck). but real cherries & a crust from scratch will be superior. if you are repelled by the idea of lard you can make it with butter as well, for the deliciousness. but those supermarket products deserve a cackle. especially the graham cracker crust. not next level. :D

anyway tea leaves go inside the tea bag no? i mean one could use a teaspoon of bulk tea as well. i didn't mean "fresh" tea leaves-- i've never seen those except in photos.

ps if you have a food processor making pie crust is super-easy.

ok ok-- i won't insist NO MO'

Nefeli - Do you have a recipe for Spanakopita that you can share with me, please?

ha, talking about cooking I cant be silent lurker since I'm italian.

SPAGHETTI ALLA CARBONARA
easy and soooo good.
the real ones.
4 people:
400 grams of spaghetti-not too thin ones.
3 eggs
pork bacon (thik one) or, better, pork cheek
grated pecorino cheese (or if you cant find it, real parmesan)
salt, pepper
one spoon of extravirgin olive oil.

cut bacon or cheek in small cubes. there has to be a handful of cubes for each person.
put a pan oon fire, add the spoon of oil and let the meatcubes brown, until the fat becomes transparent.
in salted boiling water add spaghetti. dont extra cook them!!
in a big bowl, break the eggs and scrumble them with a fork, it has to become a foamy liquid.
add cheese to the eggs and a pepper.
two minutes before pasta is ready, add bacon in the egg and mix with the fork.
then when pasta is "al dente", drain it.
put spaghetti in the bowl with eggs cheese pepper and bacon, mix until you will see egg is no liquid anymore but more foamy and lighter.
add cheese if you want.
buon appetito.

something i made last week

Greek Caponata

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish

Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes

i put them on a grilled sub roll, that was very excellent

mmmm caponata is great.