Silliness Cravings! - Page 9

montsnmags · 09-19-2009, 07:24 AM

Quote:

Originally Posted by Verencat

...I made a delirious leak cream this week
...

If you're delirious and leaking cream, you should probably go see a doctor. It's what I did when I had an insane Spotted Dick.

Cheers,
Marc (using the off-topical cream)

Verencat · 09-19-2009, 12:43 PM

Quote:

Originally Posted by montsnmags

If you're delirious and leaking cream, you should probably go see a doctor. It's what I did when I had an insane Spotted Dick.

Cheers,
Marc (using the off-topical cream)

EEEEEEEEEEEEEEEEEEEEEWWWWWWWWWWWWWWWWWWW!!!

Leak cream:
5 potatoes, pealed and cut in big pieces; 2 big leaks (only the white and pale green part), cleaned and cut in 1 in. pieces; one big chopped yellow onion; one big zucchini, cut in large pieces. Salt, pepper and fresh parsley, to taste.

Cook the onion until tender in a little bit of oil, add vegetables, 3 cups of water and spices to taste, let boil until tender, blend.
Then: add 1/2 cup of cream...

You can use chicken or vegetable stock instead of water, but I'm trying to cut back on salt and leaks by themselves are really tasty.

The corn soup recipe I want to try is from The Quinn Farm blog(every page of that blog is bilingual, that farm is located in the English part of Montréal, and is one of the biggest pumpkin producer of the region - I'll go in a couple of weeks!):

Quote:

1 Large ognion (100g-200g)
1 Tbl. sp. Olive oil
4 C. Sweet corn (it has to be sweet or else the soup will not be too great)
Milk to cover (3,25% is better)
Salt to tast.

In a large pot slowly sauté the minced ognions with the olive oil. Add corn. Cover with milk. Add lid and cook for about 20 minutes or till corn is cooked. Mixe from time to time so corn doesn't stick. Blend then strain. Season with salt. Garnish with crispy pork type stuf(beacon or proscuitto), hot pepper sliver, or a nice paprika oil.

derrell · 09-19-2009, 03:20 PM

Quote:

Originally Posted by phenomshel

You're MEAN!!!!!!!!!!!! *pout* *pout* *whine* *whimper*.....Leave it to an Oklahoman to make a Texan cry....

(you know I'm teasing, right?)

Its a friendly rivalry. My daughter lives in Dallas so I can't really give Texans too hard of a time.

Verencat · 09-19-2009, 06:36 PM

Quote:

Originally Posted by Verencat

The corn soup recipe I want to try is from The Quinn Farm blog

The soup is GOOOOOOOOOOOOOOOOOOOOD!!!!!!!!!!! I've added paprika, pepper and a big potato to that recipe, and it's really good.

phenomshel · 09-19-2009, 09:01 PM

Quote:

Originally Posted by Verencat

The soup is GOOOOOOOOOOOOOOOOOOOOD!!!!!!!!!!! I've added paprika, pepper and a big potato to that recipe, and it's really good.

They both sound good, Cat, thanks for posting! I'm going to have to try the corn one - I have a potato corn chowder recipe that's divine too.

ShortNCuddlyAm · 09-19-2009, 10:33 PM

Quote:

Originally Posted by Verencat

The soup is GOOOOOOOOOOOOOOOOOOOOD!!!!!!!!!!! I've added paprika, pepper and a big potato to that recipe, and it's really good.

Oooooh - sounds very nice

vivaldirules · 09-19-2009, 10:44 PM

Yay! Recipes! (doggie makes out shopping list for Vcat's creamy potato and leek soup to make tomorrow and makes note to try the corn soup soon afterwards)

pshrynk · 09-21-2009, 10:14 AM

Quote:

Originally Posted by phenomshel

Oh now that's just not FAIR!! Evidently, the concept of plain (not corned) beef brisket hasn't made it up here to the Frozen North. Me being a native Texan, I MISS MY BRISKET!!!!!!!!!!!!!!!!!!!

(<< is that the only sad smiley we have??? I need one who's got tears spraying all over the place!). The very few times we've seen it, it's been like six dollars a pound and my Scottish soul just won't let me do it. WAAAAHHHH!!!!!!

We generally get our brisket at the local grocery. Look for the corned beef "kit" with the little packet of seasoning. Here's how to prepare:

1) open package of corned beef brisket
2) find the little packet of seasonings
3) throw it away
4) make the brisket like it's supposed to be made

Quite simple, really.

Slite · 09-21-2009, 10:20 AM

Quote:

Originally Posted by pshrynk

We generally get our brisket at the local grocery. Look for the corned beef "kit" with the little packet of seasoning. Here's how to prepare:

1) open package of corned beef brisket
2) find the little packet of seasonings
3) throw it away
4) make the brisket like it's supposed to be made

Quite simple, really.

Whats a brisket?

pshrynk · 09-21-2009, 10:42 AM

It's a cut of beef that's like a big sheet of meat. Goes from about half an inch thick to about two inches. I believe it comes from the ribs area of the cow. Slow smoked over your choice of wood, (I prefer apple) it yields the most tasty dish you could ever imagine!

Wetdogeared · 09-21-2009, 10:47 AM

Quote:

Originally Posted by Slite

Whats a brisket?

.....

Slite · 09-21-2009, 10:47 AM

Quote:

Originally Posted by Wetdogeared

.....

Bah... silly firewalls and blocking images!

Wetdogeared · 09-21-2009, 10:51 AM

Quote:

Originally Posted by Slite

Bah... silly firewalls and blocking images!

Does this one work for you?

Slite · 09-21-2009, 10:54 AM

Quote:

Originally Posted by Wetdogeared

Does this one work for you?

Yah, that one worked

Thanks!

GeoffC · 09-21-2009, 12:19 PM

Quote:

Originally Posted by Slite

Whats a brisket?

it's the bit at the bottom that gets dragged in all the ..... (ahem) muck ...

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