MX Linux Forum

Cristobal wrote: Tue May 28, 2019 12:44 pm A bit of context
Not a cook here, but I like to cook, especially since I've been in the UK (humour). As a French, it's kind of a part of my culture, although I'm rather into cheese than wine (moderately, one glass of good wine on special occasions). Unfortunately, quality cheese, wine or charcuterie (French broad term to designate specialty sausage so to speak, from ham to sausages, and pâté)

Since the processed food is so so in England, my latest attempts were to try to cook some beef Madras (although it's not really an Indian dish and it's supposed to have been created in Glasgow in the 60s or 70s). What is formidable in the UK (especially in London), is that almost every food from all around the world is available in supermarkets. The choice of spices is so vast.

My specialty is the caramelised pork belly, which was the dish my Asian (Chinese-Cambodian) Grandmother used to cook for me as a child, but I also had an Italian Grandfather, so the Carbonara spaghetti or linguini is also one of my favourites (guanciale is harder to get by so I use pancetta). Both dishes are indeed very easy to make. I did try some mac and cheese too, rather easy once you mastered the Bechamel sauce part. Chicken fricassée is also my go to dish, with quiche lorraine.

I bake too, with ups and downs. Biggest failure: macarons, never managed to bake correct ones ... Usual successes: Strawberry cake (fraisier in French) or Far breton (some kind of very dense and filling flan from Brittany).

Currently, I'm toying with spices (mainly cumin, mild Madras curry and 5 spices powder) and have been cooking for a week Chicken curry (I find it tastier when marinated in advance in curry powder with chopped green onions), with some onions and coconut milk (and a wee bit of crème fraîche, unorthodox, but that's the French touch), accompanied with Basmati or Jasmine rice.

Next project, baking my own bred, without kneading, in a covered cast iron pan in oven, T65 flour, salt and fresh baker yeast (don't know the exact English term).

scottr954 wrote: Tue May 28, 2019 2:58 pm
Wow that sounds awesome.. I love Chicken fricassée by the way. Haven't made it yet though. Just had it out, but not for some time.

Cristobal wrote: Tue May 28, 2019 5:27 pm

scottr954 wrote: Tue May 28, 2019 2:58 pm
Wow that sounds awesome.. I love Chicken fricassée by the way. Haven't made it yet though. Just had it out, but not for some time.

Despite my efforts, I'm very average at best.
You should try the chicken fricassée from a simple recipe, you'll see it's very easy (in my opinion, the most difficult task might be to make the roux butter, but once you got the technique, it's rather easy). Some recipes add white wine and spice like paprika, nutmeg ground, to add a more subtle flavour, or arrowroot for thickening instead of a roux.

rokytnji.1 wrote: Tue May 28, 2019 5:16 pm 7up Biscuits I use the Bisquit recipe
https://www.geniuskitchen.com/recipe/7- ... ivity-feed

We do a lot of Bisquits and Sausage gravy for breakfast also.
https://www.allrecipes.com/recipe/21639 ... -biscuits/

We use the links cut up after being fried up crisp 1st . Or the jimmy Dean roll fried up first. The gravy comes in powdered form fro local grocery. I use the white gravy.
I cobine the powder in a glass with water 1st and stir for a bit before dumping in cast iron skillet so as not to get lumps in gravy.

Then don't get me started on Chorizo scrambled egg burritos or cut up hot dog and scrambled egg burritos. The salt on hot dogs compliment the eggs so no salt needed.
https://www.closetcooking.com/chorizo-a ... g-burrito/
https://recipes.sparkpeople.com/recipe- ... ipe=554953

rokytnji.1 wrote: Tue May 28, 2019 5:26 pm PS. I am 6 foot 7 inches and my grown boys grew up when I was not cooking on this


1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 cup TACO BELL® Thick & Chunky Salsa
Microwave till melted in a bowl.
Pour over Doritos or Salsa corn chips.