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Bob-BQNPartecipante8 gennaio 2007 alle 21:15Post count: 280
Howdy Frankie, yet another spectacular job! 8)
We had a bad experience with lamb at a very expensive restaurant so my wife and I decided that we wouldn’t eat it again. It didn’t make us sick but it tasted so bad that we couldn’t eat it. 🙁 A friend told us that it was probably from an older animal that the restaurant didn’t prepare properly and that lamb was really very good. So I went to the store and bought some lamb chops, seasoned and grilled them the way he suggested and they were fantastic.
Because I no longer think badly about lamb I would be willing to give yours a try too. 😀
I look forward to your next meal.
Have a nice day! 😀
BobBob-BQNPartecipante8 gennaio 2007 alle 21:09Post count: 280
Frankie, as I said on the BarbecueBible forum, I would love to give that a try. 😀 I sure looks delicious.
I made homemade apple sauce when I was a small boy. It was a family project. We all peeled and cored hundreds of apples then put them in a large copper kettle that had a wooden lid and wooden paddles inside to stir the apples. As the apples cooked down over an open campfire the women added sugar and spices. When it was all put into jars, each family got to take several jars of it home. It was the best I’ve ever eaten so I know yours is good too!
Alex, is that your cellar? I found the pictures of the hanging leg quater to be most interesting. 8)
Hope everyone has a nice day! 😀
BobBob-BQNPartecipante8 gennaio 2007 alle 20:52Post count: 280
Good day to you Macio.
I understand pollo to be chicken and galletto looks very similar, is it also chicken?
I want to complement you on a wonderful job, it’s a most appetizing meal. In the USA we had a scientist/educator, Dr. Robert C. Baker, recently pass away (die) known for creating chicken nuggets and a famous dish called Cornell Chicken. Using an egg emusion in your recipe reminded me of his recipe that uses egg, oil, and vinegar (acid). Because I like Cornell Chicken, I know that I would also like your Galletto e Salsa Giapponese. Thank you for making this and posting a sample for us! 😀
Have a nice day! 😀
BobBob-BQNPartecipante8 gennaio 2007 alle 20:41Post count: 280
Habaneros are among the hottest peppers on the planet, and I must admit that they are also too hot for me. There are a couple of factors that make it much more tolerable that you’re thinking; the store bought El Yucateco http://www.elyucateco.com/ hot sauce that I used is diluted with vinegar and a few other ingredients so it is not as concentrated (but still very hot), I mixed it with “Frank’s” hot sauce (also a commercial brand) and butter which dilutes it even further, finally, when you cook hot peppers they lose some of their heat, all this makes it much easier for your tongue to handle. The hot wings had a bit of tingle to the tongue but they weren’t as hot as I had hoped that they would be. I think you would have not have any trouble eating them.
I like spicy foods and “hot” is usually not a problem for me but I don’t care much for the flavor of Tabasco Sauce http://www.tabasco.com/ . I have found a couple other brands that have good heat and a much better flavor (to me). Cholula http://www.cholula.com/ and Frank’s Red Hot http://www.franksredhot.com/ . Most New York Buffalo style hot wings around my area are made with Tabasco Sauce so instead of buying them at a restaurant, I make them at home for half the price and they are twice as good.
Hope this helps, have a nice day!
BobBob-BQNPartecipante8 gennaio 2007 alle 18:26Post count: 280
Frankie, those steaks are so beautiful that they brings a tear to my eye (and great hunger pains to my stomach 😉 ). 8)
I am now eating leftover hamburgers for lunch and wish I had some Bistecca alla fiorentina!
Keep up the great cooking my friend and have a nice day. 😀
BobBob-BQNPartecipante3 gennaio 2007 alle 17:43Post count: 280Bob-BQNPartecipante3 gennaio 2007 alle 15:00Post count: 280in risposta a: BEEF FILET WITH RED PEPPER SAUCE AND AUBERGINE SANDWICH #68085
The steak was great. It was tender & juicy becuase it was a good cut of beef. The sauce that Carlo recommended was delicious and my family enjoyed it. Although the flavor of the eggplant was good, we didn’t much care for its texture. This is not a result of Carlo’s recipe nor my cooking…. it has always been like that. But I still gave it a try because I very much wanted the whole experience. If I were to try this again we would choose a yellow squash in its place because that’s what we like.
BobBob-BQNPartecipante3 gennaio 2007 alle 14:47Post count: 280Bob-BQNPartecipante1 gennaio 2007 alle 16:36Post count: 280Bob-BQNPartecipante28 dicembre 2006 alle 0:50Post count: 280in risposta a: BEEF FILET WITH RED PEPPER SAUCE AND AUBERGINE SANDWICH #68050
As promised my friend, I gave your recipe a try. 😀 Since some of the things are a little different I’m positive the flavor may be somewhat different from yours. It was very good in flavor, however my family discovered that they prefer yellow summer squash or zucchini instead of eggplant.
A couple of additional shots of the full meal as the Spicy Island Shrimp was already planned by my lovely wife for this evening’s meal. It went perfectly along with the steak as a extraordinary “Surf –N- Turf” dinner. 8)
To all that haven’t had this, you’ve got to try it at least once before your teeth fall out! 😉
Have a nice day! 😀
BobBob-BQNPartecipante22 dicembre 2006 alle 14:04Post count: 280in risposta a: BEEF FILET WITH RED PEPPER SAUCE AND AUBERGINE SANDWICH #68048
I will have to give this some thought. 😀 My wife always likes for me to do the cooking when I can so I’m sure she will be all for the idea. 😉 I’ve printed the recipe so let’s see what we can come up with, without canging it too much. 8)
Have a nice day. 😀
BobBob-BQNPartecipante8 dicembre 2006 alle 22:22Post count: 280
Pretty much any alcohol bothers me. I don’t consume it in any form so my system is not used to it. Even if cooked in food, not all of the alcohol evaporates. I ordered some Chicken Marinara at a local Italian restaurant only to find out that the Marinara sauce was made with alcohol. I started feeling ill and tried to remove all the sauce from the chicken. Even with as much sauce removed as possible, I could not finish the meal.
I ate lunch with the fellows from work today at an Italian restaurant. I had Chicken Rigatoni, but since it was made with a creamy marsala wine sauce, I had them substitute it for an Alfredo sauce.
Bob.Bob-BQNPartecipante8 dicembre 2006 alle 17:33Post count: 280
Good day. Thanks to all for the warm welcome.
I do love Itailian food but have a limitation when it comes to foods prepared with alcohol, it makes my stomach feel sick so I stay away. All of the other foods I greatly enjoy.
There are so many wonderful pictures of food on this forum! I am a big fan of pictures so I am enjoying it already.
another thing I have noticed is the courtious greetings at the beginning and end of most posts. Is this a custom in Italy? It makes for a plesant experience.
Since I have no knowledge of your language I have been using http://babelfish.altavista.com/ to translate.
I must go now. Have a great day!