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« Hong Kong Restaurant | Main | Roasted Beef Tenderloin »

Saturday, 25 June 2005

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Jo

Oh my gosh Kirk! I suggest an omlette! Sautee thinly sliced onion in olive oil till just transparant, toss in a bunch of fresh chopped parsley at the end then put in a bowl & set aside. Do your eggs, get them in the pan, top half with a small amount of grated cheese, equal parts jack & sharp cheddar is what I like best but some emmenthaler or decent swiss is excellent as well.

Use some of the broth to cook rice, 1.5 c. broth with 1.5 cups water, 1 knorr beef bullion cube and 1.5 cups calrose rice. Bring liquids & bullion cube to a boil on high heat, toss in rice, cover and set to lowest heat for 20 min. Open & stir in 2 tablespoons of butter, cover and allow to sit another 5 minutes. Oh yea...

Roast a chicken that you've brined with wine, rosemary, and lemon. Rub the skin with lots of black pepper and do it for a couple hours in a slow oven. Pull the meat from the bones & smother it with the mushrooms. Serve with jasmine rice and fried cabbage.

BEEF! Get some really good stew chunks, brown them bacon grease, pour merlot or cabernet to almost cover, add a couple onions, rough chopped or thick sliced, put a lid and allow to simmer till almost dry then add the mushrooms...

oh man... I'm hungry...

Kirk

Jo - Ha! You've just got this endless stream of ideas don't you....well let's see what I can pull off. I assure you it won't be quite as good as your ideas! Mainly cause I'm lazy!

Jo

::glances towards hips:: Oh yea Kirk, I've got an endless supply of ideas! ::smiling crookedly:: The omlette is one of my favs. I developed that particular combo when I was 17/18 approximately and living in San Francisco on Grandview Terrace. We had the most increcible view of the city from that apartment...

Reid

Hi Kirk,

I'll eat a mushroom every now and again, but I can't say that they are favorites of mine. If I do eat mushrooms, they are usually shiitakes and they are used in stewed dishes.

Can't wait to see what you have in store for these.

Kirk

Reid - Well I've started using some on top of my beef tenderloin sandwiches, and have already made some pasta...it'll keep for a while so I can kinda go crazy and dump it, or the "liquor" everywhere.

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