Eat, Drink and Be Merry, For Tomorrow We Diet!

[Debbie]

I think its very nice that all you men can cook. I have not ran across many in my life.

Men cooking for a woman, oh............I don't care what they cook, I don't care how they cook it - I don't even care what it is as long as an effort has been made to cook it for me. I'll even eat stuff that I don't normally eat because a man took time to make it for me. What's even better - they serve the meal as in put the dressing on the salad, put the sauce on the entree, buttering the bread, etc. and then place it in front of me. I do nothing but sit there, watch them cook, and then get served. It's as close to nirvana as I get in the kitchen and it makes me feel really-really ..........hungry. Want to impress a woman - cook for her, want to have a great evening - cook for her. As a man - do not underestimate what it means when you take the time to cook a meal for a woman. Sounds like all you men have a good start with the recipies you are posting.

[Julie]

I've NEVER told anyone this, so do not repeat it.

My husband is a better cook than I am.

His grilled steaks are better, and his homemade buttermilk biscuits are to die for.

How is this since he spends 1/4 of the time in the kitchen than I?

[Ironduke]

mmmm lemme try that out right now, will be without any wine though... Got everything except for pasta.

Hmmm lemme show you my own minced meat recipe. I'll be using minced chicken.

ok in the course of writing this message, went and came back from the supermarket. Now to cook some food.

Will be using tomatoes, red onions and no wine.

BTW, you can cook wine, bourbons, etc. down until all of the alcohol has evaporated, leaving just the flavors. I don't know if it would be halal though.

[Ironduke]

I've NEVER told anyone this, so do not repeat it.

My husband is a better cook than I am.

His grilled steaks are better, and his homemade buttermilk biscuits are to die for.

How is this since he spends 1/4 of the time in the kitchen than I?

There are cooks and bakers... often times one will be good at one and not the other . I'm not a good baker.

[Ray]

A Bengali meal without fish is incomplete. Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion. There are some innovative recipes to bring variation in your meals and parties.

Try these:

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Ingredients:
Fillets of Vhekti (Betki) : 4, Paste of 1 onion, Paste of 5 cloves of garlic, Ginger paste : 1 teaspoon, Oil : 6 tablespoon, Wheat flour :2 tablespoon , Corn flour :2 tablespoons, Egg :1.

Steps:
Marinate fillets with ginger, garlic, onion, salt and vinegar for 1 hour. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.

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Chingri (prawns) Malai Curry
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly

Steps:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.
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Shrimps with Vegetables Choto Chingrir Chorchori
Ingredients:
Cleaned and shelled shrimps:1cup;Potatoes halved lengthwise and cut across in 1/8 inch thick slices:4
Large onions halved lengthwise and then sliced fine:2


Turmeric paste:1/2 tbls, Chilli paste:1 ts., Slit green chillies:4, Green capsicums cut in 1 inch long strips:4, Oil:2tbls., A pinch of onion seeds/kalonji

Steps:
Heat oil in a pan. Add the onion seeds when the oil is smoking hot. Fry for a couple of mins. And then add the sliced potatoes. Stir and fry until potatoes begin to change colour. Add sliced onions, the turmeric and chilli pastes. Stir well and fry for 5-7 more minutes.
Add half cup of water to the contents of the pan and allow to simmer, stirring from time to time. Add the green chillies and salt to taste. When the water is completely absorbed and the potatoes nearly cooked add the shrimps. Stir and fry until shrimps are done. Now add the capsicum strips and cook for approximately 7 mins. more or until green peppers are quite limp. Serve 4 with rice or luchi.

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Hilsa Paturi

- 3 Lb (Hilsa- whole) Fish
- 3 Tbsp Mustard seeds
- 9 Green Chili
- 1.5 Tsp Turmeric powder
- 3 Tbsp Red Chili Powder
- 1.5 Tsp or to taste Salt
- 0.5 Tsp Nigella

Instructions

1. Take one whole hilsa fish and wash. After removing the head cut into steaks about 3/4 inch thick. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all over the pieces.

2. Grind to a fine paste the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder. You will need to add water about 1/2 cup and it will take about 4 minutes, mustard seeds being together.

3. Mix red chili powder and turmeric powder with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red chili with two table-spoon of water in a grinder.

4. Heat oil in a non-stick thick bottom pan. Add kalonji and 4 green chilies and after about 1/2minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. ( If you do not want to be too hot then fry for a few minutes more adding little water)

5. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.

6. Serve hot with basmati rice.
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Hilsa is a type of fish available in Bengal.

Try with any other fish, if not available in your part of the world!

Bon Apetit!

[THL]

Will be using tomatoes, red onions and no wine.

I'll give you my rations of tomatoes and onions and I'll take your ration of red wine. It's the least I can do.

[Ironduke]

Ironduke them bullets are getting close,especially if u put in 26oz of tom puree...26oz!!ps. for the Brits ground means minced a bit like the garlic. ENJOY i will!!

Hmm.. maybe 26oz of tomato sauce would do well.... not the ones that are ready-to-use, but a pure tomato sauce used for recipes.

[joey2]

damn i wanna try out tht highseas tuna watever, but tuna isnt exactly available here other than canned which is not available in the undergorund base i live.

what kind of local fish wud suit it?

Ray Hilsa cannot replace anything :d
anyways "topse fish fry" anyone?

[joey2]

plus there was a prawn with red wine dish.

[highsea]

damn i wanna try out tht highseas tuna watever, but tuna isnt exactly available here other than canned which is not available in the undergorund base i live.

what kind of local fish wud suit it?

Joey, what kind of local fish do you have? Do you have Sea Bass? Swordfish? Grouper? Can you buy fresh fish in the market? Mahi-mahi, Halibut?

Any white fish will do, but forget anything in a can, it has to be fresh.

[Ray]

In India, it is fresh fish always.

Rarely canned!

Joey,

I know that one cannot replace Hilsa, but then one could try with other fish too.

Today, I had the same with 'koi'! Pretty good, actually.

Go to C3 at the City Centre and you will get canned Tuna!

[Neo]

Joey,

You might be able to find deepfreeze tuna steakes from the Chinese.
canned tuna tastes different from fresh.

[Neo]

Personally I like pomfret or 'paplate' as we call it in Karachi.

[Chaitanya]

i fancy meself a dang good cook. been doin it since I was twelve. Buffet, grill, you name it.....blah blah blah

ya know the side of the cheese grater? Like yeah .....it has a purpose.
mAKES killer HOMEMADE POTATO CHIPS.Top that with cheese and/or pepper sause (nother homemade thang)........yummy!

[Dreadnought]

Nothing like good fresh Striper on the grill and a few cold ones.
For a guy I can cook pretty dam well with no complaints thus far.