recipes

[don juan]

please think of non english-us people that use metric system ...

[SC-Pastafarian]

http://www.delorie.com/health/eng-met.html

There you are.

And here is for temperatures:
http://www.wbuf.noaa.gov/tempfc.htm

[don juan]

ok, grand fa rabbit cooking

(can use a chiken if you don't like rabbit)
1- rabbit
2-2 onions
3- mustard
4- cognac (or any else wine brendy)
5- white dry wine
6- Thym, etc.
7- green olives
let the rabbit with wine (doooh...)+the rest from 2 to 7, together (if the rabbit become an elephant, it's not good)
take the rabbit (if you took a rabbin instead, you are a terrorist, and i must warn you that rabbin is not hallal ; if you took him and are jewish, i don't think rabbin is kasher, if you're christian, well it's your choice, but that's not kind)

Put oil, and the rabbit. When slightly brown (au secours, les gars : moins que brun), put it into as casserolle with 2-7. Let's be cooking 20 mn- 1 hour
ps: désolé pour mon anglais

[SC-Pastafarian]

Don:

[don juan]

I remember when I was young, the money system in GB, it was a great fun, but they are our cousins and we also do other bizarre things for them.


ps: french people do not often eat frogs, sometimes snails I admit

[Goat Starer]

beef in Guinness with Champ.

4 x lean braising steaks (200g each)
170ml Guinness
75ml red wine
1 large clove of garlic (crushed)
2 tablespoons fresh thyme
15g fresh thyme
1 bay leaf
15g Dijon mustard

allow the beef to marinade in the other ingredients overnight in the fridge

15g flour
1 small onion (finely chopped)
15g tomato puree
butter
1 litre beef stock

fry the onions in the butter on a medium heat for 5 minutes
add the onion and tomato puree and remaing flour
mix well and cook for 2 minutes
slowly add the reserved marinade and simmer till reduced by half

whilst simmering......

drain the marinade from the beef and set aside in a bowl
Pat the beef dry and cover with half the flour
Brown the beef well in a large heavy frying pan

add the beef and stock to the onions and marinade

cover and cook on a low heat for 2 hours.

FOR THE CHAMP

125g spring onions (chopped)
handful of fresh chives (chopped)
8-10 large potatoes
butter

boil potatoes for 15 -20 minutes till soft
Add the spring onions and chives in with the potatoes and boil for one minute
drain the potatoes / onions
mash with butter till smooth

Serve beef on a bed of champ with fresh green vegetables.

enjoy with a glass of good red wine. Something French possibly a Bordeaux.