04-02-2013, 12:09
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#16
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
Le assemblage, s'il vous plait?
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Too many steps to post, but the link has great photos on how to assemble the dish.
http://www.chow.com/recipes/30152-eg...con-sage-sauce
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Team Sergeant is offline
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04-02-2013, 16:21
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#17
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 4,080
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Quote:
Originally Posted by ZonieDiver
That's too bad. I'm just mad about saffron!  |
LMAO
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The two most powerful warriors are patience and time - Leo Tolstoy
It's Never Crowded Along the Extra Mile - Wayne Dyer
WOKE = Willfully Overlooking Known Evil
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MR2 is offline
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04-02-2013, 16:40
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#18
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by ZonieDiver
That's too bad. I'm just mad about saffron! |
Damn, Zonie, you slipped that one by me!  I'd say it was old age, but you're older than me. 
Pat
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"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
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PSM is offline
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04-07-2013, 18:40
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#19
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Quiet Professional
Join Date: Oct 2007
Location: Washington
Posts: 2,064
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Damn, I was sure it was jellyfish with bacon.
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Grando autem duodecimo hominis
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Divemaster is offline
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05-03-2013, 11:26
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#20
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BANNED USER
Join Date: Feb 2013
Posts: 151
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Quote:
Originally Posted by Divemaster
Damn, I was sure it was jellyfish with bacon.
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Interesting that you mention jellyfish...I was watching a show the other day where a shrimp boat operator converted over to catching jellyfish instead. These were softball sized and shaped jellyfish. They are very popular in Japan and China. The operator of the boat pulled in 90-92K pounds of these critters for approximately $6000.00 pay out for the day (about 15 cents a pound). The jellyfish are cleaned and cut into thin strips and then put in salt water. The chef on the show used them in a similar manner as thin strips of pasta and created a jellyfish carbonara recipe. The fisherman had never eaten his own catch, but raved over how good the dish was.
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uspsmark is offline
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05-03-2013, 15:37
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#21
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Guerrilla Chief
Join Date: Mar 2011
Location: South Africa
Posts: 911
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Quote:
Originally Posted by ZonieDiver
That's too bad. I'm just mad about saffron! |
Get in the queue pal. Saffron's mad about me.
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Guymullins is offline
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05-03-2013, 18:39
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#22
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Guerrilla
Join Date: Apr 2011
Location: Raeford
Posts: 308
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Quote:
Originally Posted by uspsmark
Interesting that you mention jellyfish...I was watching a show the other day where a shrimp boat operator converted over to catching jellyfish instead. These were softball sized and shaped jellyfish. They are very popular in Japan and China. The operator of the boat pulled in 90-92K pounds of these critters for approximately $6000.00 pay out for the day (about 15 cents a pound). The jellyfish are cleaned and cut into thin strips and then put in salt water. The chef on the show used them in a similar manner as thin strips of pasta and created a jellyfish carbonara recipe. The fisherman had never eaten his own catch, but raved over how good the dish was.
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I believe that was Rebel Eats. Very interesting show. I wasn't aware you could eat Jelly fish
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33army is offline
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05-04-2013, 15:16
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#23
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by Team Sergeant
This is the recipe I used. I like bacon........  That sauce with the butter browned was out of this world. Sage came from my garden. You do need a pasta maker.
http://www.chow.com/recipes/30152-eg...con-sage-sauce
•1 cup whole-milk ricotta cheese (8 ounces)
•1/3 cup finely grated Parmesan cheese (about 1 ounce)
•Kosher salt
•Freshly ground black pepper
•4 thick-cut bacon slices, cut crosswise into 1/4-inch pieces
•Flour, for rolling out the pasta dough
•1 recipe Fresh Pasta Dough
•6 large eggs
•1 large egg beaten with 2 tablespoons of water, for sealing the ravioli
•4 tablespoons unsalted butter (1/2 stick)
•2 tablespoons finely cut fresh sage-leaf ribbons |
TS Sir,
Nice whole milk ricotta! Creamier!!!!
Great work, Chef.
Holly
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echoes is offline
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05-10-2013, 21:40
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#24
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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Name that dish # 738.89.31
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Penn is offline
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05-11-2013, 13:38
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#25
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Scrapple pizza?
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mark46th is offline
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05-11-2013, 14:03
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#26
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Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,821
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Paella?
TR
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"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
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The Reaper is offline
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05-11-2013, 14:59
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#27
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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Quote:
Originally Posted by The Reaper
Paella?
TR
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That was my guess as well.
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My Heroes wear camouflage.
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Gypsy is offline
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05-12-2013, 07:44
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#28
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Briam?
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Team Sergeant is offline
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