Food Recipe sExchange
- Thread starter ER1
- Start date
eileenbunny
Druish Princess
Ma'am. I has a vagina.
Depends on the alcohol. Sulfites, tyramine, aging process, lots of different things I guess.
Amstel
The Hoarse Whisperer
lol! it's from some movie. "you sir. . . " can't remember which movie. I'd have said it to kiki or april the same way.
eileenbunny
Druish Princess
They don't have vaginas though at least not that I can tell. April is a man and Kiki has some kind of a steal man eating contraption that not only traps men, but drives them insane.
Re: Recipe Exchange
I wonder if she was murdered by her stalker/boyfriend or if she is still pissed at us
I wonder if she was murdered by her stalker/boyfriend or if she is still pissed at us
eileenbunny
Druish Princess
I missed the part where she was pissed at us. What happened? Also, she seems to be quite busy. New job, car accident, blah blah blah.
Re: Recipe Exchange
She was being quite unpleasant consistently and got a short ban for it then never came back
She was being quite unpleasant consistently and got a short ban for it then never came back
This is another favourite of mine
Oxtail salad with summer vegetables
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
For the oxtail
1kg oxtail, cut into 2.5cm/1in thick pieces, trimmed of any excess fat
salt and freshly ground black pepper
50g flour, plus extra for dusting the oxtail
60g butter, plus extra for the carrots
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp fresh thyme leaves
2 tsp tomato purée
100ml/oz red wine
2 litres beef stock (or 2 good quality beef stock cubes, dissolved in 2 litres/3½ pints hot water
For the dressing
1 tbsp cider vinegar
½ tsp English mustard
3 tbsp extra virgin rapeseed oil
For the salad
handful pea shoots
handful small salad and herb leaves (for example, silver sorrel, bittercress, amaranth, corn salad or baby spinach)
60g (shelled weight) fresh peas, boiled
80-100g (shelled weight) fresh broad beans, boiled
Method
1. Preheat the oven to 220C/400F/Gas 7.
2. For the oxtail, season the pieces of oxtail with salt and freshly ground black pepper and
lightly dust them with a little flour.
3. Place the oxtail into a roasting tin and roast in the oven for 30 minutes, turning the
oxtail pieces after 15 minutes to make sure they are nicely coloured on both sides.
4. Meanwhile melt the butter in a pan over a low heat and gently cook the onion, garlic
and thyme for 3-4 minutes until soft, stirring occasionally.
5. Add the flour and the tomato purée and stir well.
6. Gradually pour in the red wine and stock, stirring well between additions to avoid
lumps forming, then bring the mixture to the boil.
7. Add the pieces of roasted oxtail to the pan, then cover and simmer gently over a
low heat for about two hours. Check the pieces of oxtail - the meat should be tender
and easily removed from the bone. If not, replace the lid and cook for another 15 minutes and test again.
8. Drain the oxtail into a colander over a bowl to reserve the sauce.
9. When the oxtail is cool enough to handle, remove the pieces of meat from the bone and place into a clean saucepan and cover with the reserved sauce. Bring to the boil, then reduce the heat and simmer until the sauce has reduced enough to just coat the meat.
10. Meanwhile, for the dressing, whisk all of the dressing ingredients together in a clean bowl and season, to taste, with salt and freshly ground black pepper.
11. For the salad, place the pea shoots, salad and herb leaves, peas and broad beans into a bowl and cover with most of the dressing. Mix well to coat and arrange a little salad in the centre of each serving plate.
12. To serve, spoon a little of the warm oxtail meat around the salad with a small amount of sauce just coating the meat, then spoon a little of the remaining dressing over the oxtail.
Oxtail salad with summer vegetables
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
For the oxtail
1kg oxtail, cut into 2.5cm/1in thick pieces, trimmed of any excess fat
salt and freshly ground black pepper
50g flour, plus extra for dusting the oxtail
60g butter, plus extra for the carrots
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp fresh thyme leaves
2 tsp tomato purée
100ml/oz red wine
2 litres beef stock (or 2 good quality beef stock cubes, dissolved in 2 litres/3½ pints hot water
For the dressing
1 tbsp cider vinegar
½ tsp English mustard
3 tbsp extra virgin rapeseed oil
For the salad
handful pea shoots
handful small salad and herb leaves (for example, silver sorrel, bittercress, amaranth, corn salad or baby spinach)
60g (shelled weight) fresh peas, boiled
80-100g (shelled weight) fresh broad beans, boiled
Method
1. Preheat the oven to 220C/400F/Gas 7.
2. For the oxtail, season the pieces of oxtail with salt and freshly ground black pepper and
lightly dust them with a little flour.
3. Place the oxtail into a roasting tin and roast in the oven for 30 minutes, turning the
oxtail pieces after 15 minutes to make sure they are nicely coloured on both sides.
4. Meanwhile melt the butter in a pan over a low heat and gently cook the onion, garlic
and thyme for 3-4 minutes until soft, stirring occasionally.
5. Add the flour and the tomato purée and stir well.
6. Gradually pour in the red wine and stock, stirring well between additions to avoid
lumps forming, then bring the mixture to the boil.
7. Add the pieces of roasted oxtail to the pan, then cover and simmer gently over a
low heat for about two hours. Check the pieces of oxtail - the meat should be tender
and easily removed from the bone. If not, replace the lid and cook for another 15 minutes and test again.
8. Drain the oxtail into a colander over a bowl to reserve the sauce.
9. When the oxtail is cool enough to handle, remove the pieces of meat from the bone and place into a clean saucepan and cover with the reserved sauce. Bring to the boil, then reduce the heat and simmer until the sauce has reduced enough to just coat the meat.
10. Meanwhile, for the dressing, whisk all of the dressing ingredients together in a clean bowl and season, to taste, with salt and freshly ground black pepper.
11. For the salad, place the pea shoots, salad and herb leaves, peas and broad beans into a bowl and cover with most of the dressing. Mix well to coat and arrange a little salad in the centre of each serving plate.
12. To serve, spoon a little of the warm oxtail meat around the salad with a small amount of sauce just coating the meat, then spoon a little of the remaining dressing over the oxtail.
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My girlfriend lived in Jamaica for a few years, and makes a mean oxtail curry. I'll put together an article and toss it on here sometime.
I'm picking up fresh goat tomorrow morning at a local farmers market
my wife travels to jamaica for work about 6 times a year; i get to tag along occasionally. I know very much what you're talking about
haven't tried camel balls yet - haven't seen thm available anywhere, but cheeks are the best part of pigs, and i'm a sucker for lamb shanks...