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food food food.........
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- CommentAuthorCaptain Future
- CommentTimeJul 16th 2013
A cool gals of spanish cava. I felt like it.
VolkerBach's music is vibrant and inspired. -
- CommentAuthorMartijn
- CommentTimeJul 16th 2013
I like gals in Spanish cava too.
'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorThor
- CommentTimeJul 16th 2013
Captain Future wrote
A cool gals of spanish cava. I felt like it.
Volker
Hey, that's for the 'drink, drink, drink' thread!I am extremely serious. -
- CommentAuthorCaptain Future
- CommentTimeJul 17th 2013
Thor wrote
Captain Future wrote
A cool gals of spanish cava. I felt like it.
Volker
Hey, that's for the 'drink, drink, drink' thread!
I had some saltsticks, too!
Bach's music is vibrant and inspired. -
- CommentAuthorTimmer
- CommentTimeJul 19th 2013
Stavroula wrote
Here it goes then! Stavroula's stifado!
1Kg lean beef - cubed.
500g baby shallot onions - peeled.
1 large onions chopped.
1 large juicy tomatoes - chopped.
2 table-spoons of tomato paste.
1/2 nutmeg crushed (put it into a bag and hit it with a rolling pin!)
1 cinnamon stick and 3 cloves.
4 garlic cloves - finely chopped.
1 vegetable stock cube (optional)
Rosemary sprig or two.
1 small wineglass of extra-virgin olive oil.
1 glass of red or white wine (preferably red!)
2 table-spoons of vinegar.
Fresh coarsely ground black pepper and salt.
1. Add the beef to large frying pan or casserole dish. Place on a high heat, stirring occasionally until meat is sealed.
2. Add the olive oil, chopped onions and garlic. Continue cooking on a high heat, until the onions have turned soft. (About 5mins)
3. Add wine and vinegar, leave on heat but covered for another 5 mins.
4. Next nutmeg, cinnamon, cloves, bay leaves, rosemary, stock cube and a good pinch of black pepper. Keep stirring while the ingredients blend, on a moderate heat. Add salt to taste.
5. Keep heating while adding the chopped tomatoes and tomato paste.
6. Turn out into a casserole dish (Terracota), with lid. Add 1 litre of hot water so as to cover the meat. Cook in oven until the meat is nearly cooked - about one hour.
7. While waiting, peel the baby shallot onions, wash them and shallow fry them in a little olive oil, until soft, not letting them burn.
8. Add the shallots (but not the oil) to the simmering meat and leave in the oven until the meat is thoroughly cooked (soft and tender) - at least another hour - add water if needed (don't let it dry out), so that you end up with a rich thick sauce.
This is a Corfiot recipe guys, my grandma's, so I'm giving away the family secrets so you know!
I have all the ingredients and this is this Sundays dinner
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorTimmer
- CommentTimeJul 21st 2013 edited
I am in the process of cooking right now......smells awesome
p.s. Since moving 5 months ago I had to dump my gas oven and am now using electric.
I completely and unfortunately agree with Martijn
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorMartijn
- CommentTimeJul 21st 2013 edited
Timmer wrote
I am in the process of cooking right now......smells awesome
It does, doesn't it?'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorTimmer
- CommentTimeJul 21st 2013
I have about another hour to go....
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorTimmer
- CommentTimeJul 21st 2013
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!
it turned out perfect, I had two helpings and now I'm stuffed.
Thank you Stavi
I sent some around to my neighbour to try, she lived in Greece for many years and is a dab-hand herself at cooking, I await her verdict.On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorStavroula
- CommentTimeJul 21st 2013 edited
I'm so glad you both liked it! I wish you were here so I could cook it for you! 
Whatever you gaze rests on,do not use your vision, but the eyes of your soul...She knows better... -
- CommentAuthorSteven
- CommentTimeJul 21st 2013
Brace yourselves... Martijn's about to read that post. -
- CommentAuthorStavroula
- CommentTimeJul 22nd 2013
As you see my dear Steven, Martijn did not react!Whatever you gaze rests on,do not use your vision, but the eyes of your soul...She knows better... -
- CommentAuthorMartijn
- CommentTimeJul 22nd 2013
It's kinda hard to acces the internet from under several cold showers.'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorTimmer
- CommentTimeJul 22nd 2013
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorTimmer
- CommentTimeJul 22nd 2013
Timmer wrote
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!
it turned out perfect, I had two helpings and now I'm stuffed.
Thank you Stavi
I sent some around to my neighbour to try, she lived in Greece for many years and is a dab-hand herself at cooking, I await her verdict.
I got a massive thumbs-up from my neighbour on FB
I'll be doing your recipe again soon.....very very soon.On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorMartijn
- CommentTimeJul 22nd 2013
Timmer wrote
I'll be doing your recipe again soon.....very very soon.
Got some rave reviews myself, and I always like to stick with a winner.
'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorStavroula
- CommentTimeJul 22nd 2013
Since you liked it so much I will send you more recipes! Is there anything in particular you would like?Whatever you gaze rests on,do not use your vision, but the eyes of your soul...She knows better... -
- CommentAuthorMartijn
- CommentTimeJul 22nd 2013
I'm a big meat eater, so any recipe with meat will have my undivided attention!
For the rest: would you mind if I leave it up to you?
I'll take any recommendations!'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorTimmer
- CommentTimeJul 22nd 2013
My favourite food is meat.
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorCaptain Future
- CommentTimeJul 23rd 2013
I wrote down a German translation of Stavroula's Stifado recipe, which I intend to cook next weekend.
If anyone is interested, please let me know.
VolkerBach's music is vibrant and inspired. -
- CommentAuthorMartijn
- CommentTimeJul 23rd 2013
Not really ...but I *would* be interested in one of your own favourite recipes?'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorSteven
- CommentTimeJul 23rd 2013 edited
Are you a rare or well done kind of guy, Martijn? (And Timmer!)
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- CommentAuthorMartijn
- CommentTimeJul 23rd 2013
Greatly depends on the quality of the meat, but in general sanguine is not my thing.
Medium to well done it is.
I know this is blasphemy to barbecue purists, but then I could never understand the odd preconception that rare (for a steak) is the only proper way to eat it. To me it's a rather bloody and unpleasant mess.'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorBregt
- CommentTimeJul 23rd 2013 edited
I prefer saignant or à point myself!
How does medium and well done map with the French words?
I read Stavi's recipe. But that seems like a lot of work?
Not a very patient cook I am.Kazoo -
- CommentAuthorMartijn
- CommentTimeJul 23rd 2013
Rare: Bleu
Medium rare: saignant
Medium: À point
Medium well: cuit
Well done: bien cuit
À votre service.'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorThor
- CommentTimeJul 23rd 2013
Sacre Bleu!I am extremely serious. -
- CommentAuthorTimmer
- CommentTimeJul 23rd 2013 edited
Steven wrote
Are you a rare or well done kind of guy, Martijn? (And Timmer!)
Well done is a waste of good meat. My favourite cut of beef is ribeye ( far tastier than the more expensive fillet ) and I always cook it/or have it done, medium rare.
My Belgian friend Alain ( he lives here in Bristol ), when asked how he likes his beef always says "show it the pan" :blood:
How about you Steven, I bet you like it Stewed.....ha....hahaha....I'm so funny....my ribs(eyes) hurt....
:coat: >>>>>On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt -
- CommentAuthorMartijn
- CommentTimeJul 23rd 2013
Timmer wrote
Steven wrote
Are you a rare or well done kind of guy, Martijn? (And Timmer!)
Well done is a waste of good meat.
ONLY when you let the meat dry out.
Otherwise it's just some made up barbecue mores.'no passion nor excitement here, despite all the notes and musicians' ~ Falkirkbairn -
- CommentAuthorSteven
- CommentTimeJul 23rd 2013
Same as you, Timmer. It needs to be at least pinkish in the middle! A certain somebody whom I may or may not know whom may or may not hang around on this forum from time to time likes it burnt to smoulders with only carbon left.
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- CommentAuthorTimmer
- CommentTimeJul 23rd 2013
Steven wrote
Same as you, Timmer. It needs to be at least pinkish in the middle! A certain somebody whom I may or may not know whom may or may not hang around on this forum from time to time likes it burnt to smoulders with only carbon left.
There must be a word for it? 'I'll have it Han-Solo' or some such? Carbonited? Sheesh!
On Friday I ate a lot of dust and appeared orange near the end of the day ~ Bregt
