Recipes / Food - Drink

[beppe]

I have a weak spot for the surreal!

[kennyc]

My favorite surrealist is Tanguy:

Mama Papa is Wounded



http://www.google.com/images?q=tangu...w=1186&bih=735

[Ea]

*Very* odd - will have to think about it. But it's Christian, isn't it?

[beppe]

That is at the MOM. Magritte is not really a painter, but more a designer, a graphist, but I prefer his levity, typical of so many Belgian artists, and of the Belgian character. You love comics, Ea do you know TinTin? That is what I mean. Maybe Kenny who is an artist himself ,has a more tormented and deep soul. how about our Italian DeChirico, or the greatest of them all, the precursor, the great russian Chagall. Wikipedia has a good page on this. Ah, the lightness of the spirit.

[kennyc]

I'm tormented....so tormented......

Honestly I think many artists are on the fringes or certainly see things from a different perspective. But that's really true of almost any any highly creative outstanding person in their field. (well except for Warren Buffet).....

[beppe]

Originally Posted by kennyc

I'm tormented....so tormented......

Cautiously I said maybe.

[Ea]

I liked this so much I made it twice last week. The sauce is ambrosia and quite easy to put together. The second time I added 1½ teaspoon fresh grated ginger - not bad.

Indian-style chicken stew

4 portions

1 1300-1400 g chicken - skinned and cut in pieces (on the bone)
1 tablespoon olive oil
2 onions, finely diced
3-4 garlic cloves, finely diced
2 ts (teaspoon) garam masala
¼-½ ts ground chili (adjust to your own taste, but I think it's a shame to make it too hot)
2 ts turmeric
4 ts ground cumin
3 ts ground coriander
1 ts coarse salt (or ½ ts fine salt)
½ l water
1 can tomato puree (I blended a 400 g can of skinned tomatoes)
1 ts of lemon juice and 1 ts of sugar to taste

Brown the chicken pieces in a frying pot/casserole pan/dutch oven and put aside.
Discard the fat for frying and add olive oil to the pot.
Brown onions at medium-low heat for 8 min. Add garlic and fry for 3-4 min more. Add spices and fry gently for 2-3 min. Add chicken, water, tomato puree and water. Mix well.
If you want fall-off-the-bone-tender chicken, let it simmer at low heat for 3-3½ hours (a slow cooker would be good for this) - but an hour is enough.
When the chicken is tender, take it up (carefully) and put aside, and reduce the sauce to about half, until it's thick and "creamy". Adjust taste with lemon juice, sugar and salt.
Put the chicken back in to heat through before serving.
Because the sauce is so great it's best served with bread (e.g. naan or turkish flatbread) to mop up the sauce - and steamed vegetables.

I think it would be nice with other kinds of meat as well, for example lamb or pork tenderloin. Any excuse to make more of this sauce. Did I say it was a great sauce?

Recipe is from this book (slightly adapted by me)

[GeoffC]

Originally Posted by SameOldStory

It contains some unique ingredients. Rather the list the ingredients, a short video might be best.

Brilliant - thanks for posting that gem ....

Originally Posted by kennyc

I'm tormented....so tormented......

[glowhappy]

mmmMMm that sounds good, reading the ingredient list alone makes my mouth water!

[beppe]

Originally Posted by Ea

I
Indian-style chicken stew

This looks so good that I will do it this week (without ginger). And the second time over, without any disrespect, I will put in a clove or two of star anise (it is already in the garam masala), to be able to sell it as a Provençal dish, with whole corianders that crack under the bite.

[Ea]

Originally Posted by beppe

This looks so good that I will do it this week (without ginger). And the second time over, without any disrespect, I will put in a clove or two of star anise (it is already in the garam masala), to be able to sell it as a Provençal dish, with whole corianders that crack under the bite.

I have been thinking about adding yellow mustard seed. I like the way the pop! in a funny when you chew them. Which is an interesting concept; is some food funnier than other kinds of food?

[glowhappy]

Originally Posted by Ea

is some food funnier than other kinds of food?

absolutely! which is why I like mixed textures
I love that lots of Asian and European countries eat intestines as well as ear, tongue and tail parts of animals. I really like whole fish!

[beppe]

Originally Posted by Ea

I have been thinking about adding yellow mustard seed. I like the way the pop! in a funny when you chew them. Which is an interesting concept; is some food funnier than other kinds of food?

Originally Posted by glowhappy

absolutely! which is why I like mixed textures
I love that lots of Asian and European countries eat intestines as well as ear, tongue and tail parts of animals. I really like whole fish!

Invocation

Spoiler:

Dear Ladies, I know that I am adventuring on difficult grounds (HSC, hic sunt leones, poohbear will translate this with no effort). To my protection I invoke the Goddess, provider of all my joys, may she always keep me close to her triple breasted bosom. Kindly sheet back your dry humor and sharp nails. Let the little snakes that adorn your coiffures sleep for a while longer. Put on dark glasses not to transform me in a monolith. And let me admire your well turned white arms. May be even respectfully touch them with trembling finger tips.

That said let us come to the matter in hand. In mouth rather.

Funnier than others. I must limit myself to mouth effects.

Spoiler:

If I extend the quest to other points of view, like the gestures of eating 3 examples come to mind. And one is not for children. Diane Cilento and Albert Finney share a meal in Tom Jones (1963). Seeing a group of Northeners eat spaghetti al pomodoro in an Italian trattoria in Italy. Butter. That was funny for all except for Maria Shneider "When I read Last Tango In Paris, I didn't see anything that worried me. I was 20. ...I didn't want to be a star, much less a scandalous actress - simply to be in cinema. Later, I realized I'd been completely manipulated by Bertolucci and Brando. ...Bertolucci is more of a gangster than a movie director."

Cracking coriander acorns is a recent discovery, of about 10 years. Since I discovered coriander in my holidays in the South of France where it is traditional.
Pistacchios are also very funny. For LittleDaughter (3) it is yet the best food toy ever. Chery tomatoes and wild Blackberries picked on site runners up.
A bag of fresh tiny shrimps bought and consumed in the downtown fishing port of Stavanger (Norway) is very funny to eat while admiring the sights and ogglying the she inhabitants and observing how their silvery blond manes bounce and wave while they go on their business (canter is probably the right word) on those incredibly long legs.
Olives stuffed with anchovies.
Bread fried olives stuffed with meat (Ascolana)
Gazpacho
Figs bread with deer raw sausage. (In a small and classy lesbian(?) eatery in Bever, Engadin, Switzerland). I had it with a glass of blauburgunder. Others were drinking tea in russian glasses. Everybody with dream like eyes. Thousand yards stare. Or it is the thousands years eggs. Delicious treat that one also. It tastes of oysters.
Smørrebrød, possibly near Tivoli Gardens unless corrected by a local expert.
Frikadeller meat balls and in general all Dane food.Babette's Feast?
Medium lean smoked meat open sandwich at Schwartz on main street in Montreal.
Bagel and lox.
...
I have to stop. I am on a diet. piloBo's diet.
mixed textures. She is absolutely right, that can bring the surprise by contrast element that makes it funny. Just a personal question. Lady glowhappy, do you know her? I mean the one that wrote that in your post. bring her with you more often so that we can enjoy her company.

dulcis in fundo
whole fish in my modest opinion the best use of it is frozen, a large pike or sea bass.Deep frozen. To be banged on the head of sombody that I know until some sense can creep in that pretty but empty head.

Double curtsy and I'm on my way.

[Ea]

Well, I don't know quite what to say. First you start by telling me not to be angry - which naturally raises my defenses and makes me look out for possible insults I didn't find any by the way

And the rest? You are talking about pleasurable or fun eating experiences, not food with innate "funniness"

[kindlekitten]

Originally Posted by beppe

Thousand years stare. Or it is the thousands years eggs. Delicious treat that one also. It tastes of oysters.
.

I believe it is thousand yard stares