Strategic Strike Co-ordiantes To Sensitive Areas, Classified Details Here! Options

[Fast Jet]

When you have learned the new Strike Co-Ordinates, then you can move onto the new form of Geo-Co-Ordiantes.

the differences are subtle, the first is mispelt, and the other is the correct spellink.

Y`need - A bottle of cooking oil, veggie oil, or Olive oil, not extra-virgin or the dish will taste of Extra Virgin Olive Oil.
An onion or two.
A thing of garlic. (A couple of cloves)
A tube of Tomato Puree`
A packet of Italian Seasoning.
A load of minced beef, or Ground Beef if you are from the States. (You can also use Lamb, Fish, Chicken - well sort of. . .etc. etc.) chicken tends to disintegrate and looks gross !

One KG or 500 Gram pack of Pasta. Either of the top Italian makes are great Barilla or Buitoni - don`t use fresh pasta, it goes all gooey. Don`t use dead cheap pasta, it tastes like xxxxxx = not good !

Take any oil, Olive oil is ok, but has a taste. Veggie oil is fine. Crush the Garlic using your hand on the table surface, (don`t use a garlic crusher, they are b----cks! When you have crushed the garlic, using a small sharp knife CAREFULLY slice the crushed garlic into . . . . small slices into the saucepan - youcan do this at the beginning of the cooking process but also try to do it nearer to the end of the cooking process too. Take an onion, not the red ones, too sweet. Lop of head and tail slice along longintundinal meridian and peel off skin - chuck it away (NOT THE ONION !]. either slice onion or. . .just slice it, okay?! Put the oil, about two table spoons or more into a saucepan - med size. go for frying the onions but don`t actually fry them, when they are done, and still sizzly, bring the heat down and throw in the minced beef, or whatever you want, other meat or fish or etc., etc., whack up the heat again, and keep stirring the meat until brown though and through. When tasty and brown, lop in the garlic and tomato puree`, about a table spoon of puree per pound (1/2 a KG) of meat, stir it in, If it looks grey and dead, ad more puree. When it starts to sizzle for real ( one min max) add cold water to just below the level of the stuff you are cooking. Add salt, the concave of your cupped hand will do or half a teaspoonful, [NON NORMAL OPS - IF YOU OVERDO THE SALT BUT IT IS STILL SANE, ADD HALF A RAW SPUD(potato). . .grab some coarse ground pepper, as much as you want but don`t go mad, even up to a level tablespoonful, is fine, or less. As soon as it starts to bubble like magma, bring down the heat to a simmer. Put the lid on (the saucepan).
Look at the saucepan and gloat, take this time to remember what you forgot to put in. Crushed chillies may be put in with great trepidation at this time. . . .only crushed dried chillies and only about 1/4 of a teaspoonful max. If it becomes unnecessarily hot - you are stuffed, for you will taste nought but the chiili.
While this bubbles (the longer you leave it the yummier it is but no more than about 50 mins. or the meat puree`s and it will all seem . . strange and horrible.
While all this is happening - go on the internet and save the world from nuclear disaster, but watch your time, an alarm clock works well. I have an audio one which says, "Your time has come" very effective.
At the last 15 mins of cooking time, get a pan of fresh cold water bring it to the boil, add salt to taste, [ use loads of water], and chuck in the pasta when its boiling, keep it boiling for about ten mins, but leave the lid off or the ensiung suds overflowing from your pan will take over the stove, the kitchen, the street and eventually, the world.
Watch the pasta it wants to be boiling but if it resembles a witches couldren then bring the heat down a tad. When the pasta has been doing this for about 9 mins, bring out a piece of pasta on a spoon or fork and wait for it to COOL BABY as it stays hot for ages!!!!!! when cool, try it. If it is like hard on the inside - it is not done, if it is squidgy it is over done, if it is chewy then it is done to a turn.

When done, drain into a colander - make sure the colander is over a pan or in the sink before you throw the pasta in - common mistake. . . !

Let it drain but keep a tiny bit of the water in the bottom of the pan (don`t ask me why, ask a scientist)

The last shot of garlic, if any, should have gone in when you put the pasta on to cook. Now is too late.

Get warm plates, but don`t burn your fingers !!!

Chuck the pasta on the plates carefully or they will piong onto the kitchen floor.

Switch off the other stuff you were cooking, with the beef etc., . . and LADEL or spoon onto the pasta - as much as you want - serves one at a push and two very nicely.

Drink Lambrusco Scoro meaning Lambrusco dark. Or a nice heavy Red (wine). If you drink, I don`t, so you might like to try Dr. Pepper or Evian. Bon appetito.

I think that just about covers everything.

[ChillSpiller]

That strategy is awfull, when you come home from work and the frige is empty... but apart from that it sounds italian and delicious for my sensitive area. I'm off to the supermarket!

[ChillSpiller]

I'll add my favorite chinese meal: Sesame Chickenwings
My mom always used to cook this for me on my birthdays and it became the first meal I could cook by myself. At he age of 14 and my first 2 weeks at home alone I ate about 2Kg/4.4lb pure sesame chickenwings on one evening. Why eat vegetables if the other stuff tastes even better? Anyhow I still love it. Oh hey, and them girls love it too. Just don't show em how you slice up those chickenwings or else they might not want to follow you all the way.

Chickenwings
eggs
corn starch
sesame
soy sauce
vinegar
rice wine
fresh ginger

vegetables and noodles


Start out by cutting each chickenwing at the joints into three peaces ending up with only having one bone and the meat around it. That makes em easier and faster to eat instead of leaving them as they are. You might aswell do so too though. Now take the soy sauce (about a cup) and poor it into a big bowl (big enough for all your chickenwings) mix it with one or two soup spoons of vinegar, a shot of rice wine and triturated ginger (about a cubic inch? Depends how spicey you like it). Stir it all up and let the chickenwings rest in this sauce for a few hours or even longer. Stir them around from time to time.
Now go ahead and mix the corn starch with the sesame. Don't be too chary with the sesame as this is what makes for the good taste - it's called sesame chicken! Now you want to take the eggs and split them up into egg-white and yolk. We only need the egg-white. Dip the chicken wings into the egg-white and afterwards into your mixture of corn starch and sesame.
Now all you need to do is throw them into a pan with hot oil and fry them. The oil shouldn't be too hot or else the chicken will look tasty from the outside but bloody red from the inside. Girls now will not only not follow you but will run out of your house immediately - you don't want that. The wings should look golden brown from the outside and nice and tender from the inside. As sauce you'll mix up exactly the same sauce we took for the chickenwings earlier and use it as a dip.
Usually I also add some noodles along with vegetables to the dinner plate. But somehow everyone favours the chicken instead of the vegetables and the noodles. Maybe I still need a better recepie for that...

I hope you like it, at least I do!

Chill

[Fast Jet]

I'll add my favorite chinese meal: Sesame Chickenwings
My mom always used to cook this for me on my birthdays and it became the first meal I could cook by myself. At he age of 14 and my first 2 weeks at home alone I ate about 2Kg/4.4lb pure sesame chickenwings on one evening. Why eat vegetables if the other stuff tastes even better? Anyhow I still love it. Oh hey, and them girls love it too. Just don't show em how you slice up those chickenwings or else they might not want to follow you all the way.

Chickenwings
eggs
corn starch
sesame
soy sauce
vinegar
rice wine
fresh ginger

vegetables and noodles
Start out by cutting each chickenwing at the joints into three peaces ending up with only having one bone and the meat around it. That makes em easier and faster to eat instead of leaving them as they are. You might aswell do so too though. Now take the soy sauce (about a cup) and poor it into a big bowl (big enough for all your chickenwings) mix it with one or two soup spoons of vinegar, a shot of rice wine and triturated ginger (about a cubic inch? Depends how spicey you like it). Stir it all up and let the chickenwings rest in this sauce for a few hours or even longer. Stir them around from time to time.
Now go ahead and mix the corn starch with the sesame. Don't be too chary with the sesame as this is what makes for the good taste - it's called sesame chicken! Now you want to take the eggs and split them up into egg-white and yolk. We only need the egg-white. Dip the chicken wings into the egg-white and afterwards into your mixture of corn starch and sesame.
Now all you need to do is throw them into a pan with hot oil and fry them. The oil shouldn't be too hot or else the chicken will look tasty from the outside but bloody red from the inside. Girls now will not only not follow you but will run out of your house immediately - you don't want that. The wings should look golden brown from the outside and nice and tender from the inside. As sauce you'll mix up exactly the same sauce we took for the chickenwings earlier and use it as a dip.
Usually I also add some noodles along with vegetables to the dinner plate. But somehow everyone favours the chicken instead of the vegetables and the noodles. Maybe I still need a better recepie for that...

I hope you like it, at least I do!

Chill

Cool, have you discovered that sauce they let you put on the crispy roast duck, the one with the pancakes and spring onion and cucumber and you roll it all up into a `lil pancake, Sechwan sauce I think it is or Hosin sauce - sometimes even plum sauce but its not quite the same - highly addictive. Its usually a starter but I like it so much I keep ordering it as a main and the restaurants get real **I have a dirty mouth**y - well I don`t want to eat anything else - once I ordered a full spread just to shut them up, while I ate my roast duck, paid with Amex and left - "do you at least want it all as a takeaway -?" nah, I just wanned the duck - byeee. An expensive point made.

[ChillSpiller]

Hmm, not sure about the sauce although I must have eaten it before. I tried about everything. Never heard of chinese pancakes yet though... or is it egg roll what you mean? Never the less you did proof your point. Chinese duck is one of the most delicious meats there are. Especially when roasted in a honey coating... You shouldn't despise the vegetables though. They're good too - and healthy . Naa, just kidding. I just hate throwing away food. Guess I'm more the doggybag type of person. It's time saving too. Spares one cooking session.

[mikael35]

Ah.. Italian cuisine and the art of cooking it!

My philosophy when cooking is that if it did not get stuck, but got colour then we did it right. Cooking is by sound and aroma, not by a perfectly printed recipe.

Still, here I will try to write it the way I cook it – after a few years with these dishes, I know what to expect and in what order to prepare things. If you want to follow the recipe, then read it all through twice and imagine your self doing the steps. It will keep your kitchen clean and the table made at the time the food is ready.

I am always using a gas cooker or an infra heated stove. The electrical hotplate is useless. Ovens preferred and used are hot air ovens, while I also can do with an electrical ordinary oven. In the latter cases I insert a plate with water in the base of the oven before when I heat it up, to avoid the dryness.

I go for stainless steel (taste less) or wood spoons and forks, I despise plastic as it gives taste, easily burns and destroys the full meal!
For pots I use cast iron well stored and treated with an oiled (olive oil) cloth, or the new type anti-stick pots, but make sure that have a vented, thick cast surface under or you will be stressed dead when trying to not burn the food.

Most of my food do well in the freezer, by reasons a single person live with

Cooking is an art, but thankfully an art a fool like me can learn.

Lasagne a la Mike (Feeds 3-4 people)
Best served with cool white wine / fizzy water with a tint of lime and fresh mixed all vegetable salad
Time approx 2 hours, oven at 200ºC

Filling
Pre cooked lasagne - (the other type gets too soft to work with) – 10-15 sheets
Minced 50/50 pork/beef - 500g
Crushed tomatoes - 2 cans (400-450g)
Champions - fresh or salt-water stored - 100g (two handfuls)
Yellow or Green Peppers - Two
Carrot - One big
Wheat Flour - Half a coffee cup
Margarine / butter - 50g
Onion - 2 medium sized
Olive oil – Extra Virgin - A coffee cup (1.25 dl)
Cheese (parmesan if you like) - grated or stripe cut cheese - 100g
Tomato paste - 25g
Bay Leaves (Foi de Dafin) - 15g
Vegetable stock or cubes - 1.5 litres of
Garlic - Half (3-4 cloves) to a full
Wine - dry white – one and a half coffee cup (2dl)
Salt & Pepper - (grind just before for best taste)

Béchamel sauce
Milk - 1 litre
Margarine / butter - 50g
Wheat Flour - 45g
Nutmeg – Grind one, do not buy powder!!! - 15g

Utensils
Deep large pan for the filling
2 litre pot for the béchamel
Glass or cast iron oven dish
Cutting board
Sharp knife for cutting onions, cheese and peppers
Glass for mixing the tomato paste
Coffee cup for measure
Two deep large kitchen spoons, one for the béchamel and the other for the filling.

The general cooking order

1. In order to avoid surprises, cutting and measuring contains are done before the hot cooking start.
2. Then we will fry and create a brownish base for the filling to boil in. The filling will need an hour on the stove.
3. We start the oven, and introduce a plate of water in it if it is the simple electrical type.
4. While the filling is cooking we prepare the béchamel, and we get going with it straight from when the filling’s all in the pan.
5. When the béchamel is done, we keep it on an isolated surface and closed to keep the temperature.
6. We prepare the oven dish with butter smeared on all surfaces within. Use a plastic foil in your hand and have the butter in there; it will be so much easier.
7. The filling is placed to the right or top of the oven dish while the béchamel is opposite of it. If not, we will have spills all over the place
8. When the lasagne is nicely put in the oven dish and decorated it will go into the oven, eventual water left in there goes out and we start the cleaning. If we do it now already the still warm stove will let go of all red and white stuff in an easy way. Wait until later and you cry blood. You have 20 minutes to finish this, and then the lasagne is done.
9. Use good gloves or towels to take it out of the oven, and place it on wood or similar to cool down (it is way too hot to eat now).

We will not need any of the utensils we used, so all goes into the sink for later cleaning. Make the table. Have the salad (You prepare that before to have it cold and crisp) out of the fridge onto the table and then make the dishes. The temperature of the lasagne will be perfect when it is done and the kitchen clean.

Now to the actual description (second post..)

[mikael35]

The HOW TO part

• Clean the fresh champions or if it is salt-water conserves clean them in fresh water and dry them on a towel or paper tissues
• Cut the onions in half and then one way only to arcs about 5mm thickness
• Clean the garlic (hit them with the wide side of the knife first so they crack slightly, simplifies pealing) and cut them in thin slices
• Do with the peppers as with the onion, cut in half and then 5mm thick arcs
• The carrot comes to its best if it is grated, but if lacking that cut it in strips
• Have the tomato paste in a glass and add a touch of warmish water to it and some ground black pepper. Stir it until it all becomes a bit watery and will easily leave the glass (by adding water if it does not).
• Chop the Bay leaves fine

Note – I always use margarine instead of butter, simple because it does not get as hot and simplifies cooking. The taste is really not very different, but if you still miss the butter taste, add a bit in the end or add some cream depending on dish.

The filling

If your white wine (if it is what you are having) is not already chilled, do it now, in to the fridge with it! But first pour a glass for you.

Shock heat the pan with half the butter in. When a drop of water burns off at the touch of the butter, take the heat down to 75%
Add the champions and stir it with the butter until all sides has got butter on.
Then add the onions and stir it all a bit till it is evenly spread. Leave to get hot and when the outer edges of the onions bits are slightly transparent, stir it again. We want the champions to get a slight brownish colour instead of the grey before we go on.

If you like it spicy, you should already now add a bit of white pepper in the pan to be drawn into the mushrooms.

Now add the Yellow (or green) peppers, the carrots, the garlic and the last bit of butter.

Let fry while stirring slowly for a short while until the peppers has become soft

Add olive oil and let it heat up till cooking, then add the minced meat and fry it while chopping and scraping it from one side to the other in the pan. We want all read gone and when it is greyish to slightly brownish in colour it is time for the wine.

Flatten all in the pan to an even cake and add all the wine in the middle. Let it cook untouched at medium (60%) heat until it has fully evaporated. At this point your neighbours will invite themselves for dinner

Mix the contents with the flour and then pour the crushed tomato, the chopped bay leaves, the tomato paste and the vegetable stock into it.

Start your timer; it will stay there for an hour. If it boils to much, lower the temperature bit by bit until it just simmer slightly.


The béchamel

If your white wine is not already chilled, do it now, in to the fridge with it! But first pour a glass for you.

Add a little milk, salt and all the butter in a pan and heat it up, not to boil but just. Whip the floor into it a little by little until it is a smooth paste. If you still have more flour left add some more milk, stir and wait for it to gain temperature. Then add more flour until you again have a smooth paste. Continue this until you have done with all the flour.

If you stress this first part you will have to start all over again!!! Do it methodically, rather a little too little in the beginning of the milk than to much.

Slowly add the rest of the milk and some more salt and when all the milk is in let it heat up until it boils, remove it from the heat and mix the nutmeg and some salt to taste.

Start the oven at 200 C (gas 75%), remember to have some container with water in there if it is not a hot air or gas oven.

Clean the kitchen corner, the stove and the walls around (there WILL be red small splatter all over the place, this is Italian food after all)

The Final

Grease the oven dish evenly with margarine and add with a ladle a bit of béchamel in the pan. Then cover the base with two (or what does) lasagne on top. When the hour is past for the filling, pour some into the oven pan and then two ladle of béchamel on top. Cover again with lasagne and start all over with the filling. Do this until all the last of the filling is in.

Then lay the last lasagne directly on top of the last layer of filling (no béchamel first), add 80% of the cheese and pour all of the béchamel you have left over it. The last cheese is spread as decoration on top of it all.

Get the container of water out of the oven if in there, and place the oven dish in the middle or low middle. Bake for twenty minutes while you are making the table and removing dishes to the sink.

Be sure to not let the cheese decoration burn on top, if it does; loosely cover with a bit of tinfoil.

Get the lasagne out when a fork can pass through the layers without any resistance. (You do not like a lasagne to be al dente, which is commonly wanted for spaghetti and tagliatelli)

Serve with a fresh crisp colourful salad, well chilled white wine (7-8ºC - I said chilled) and possibly some hard bread.

Buon appetito!

[Fast Jet]

Dear Mr. Viking,

Wow, I always wanted to know how to do Lasagne, but where do you get the Lasagny slices from, out of a packet or do you prepare the Lasagny on the Tavola like Momma? - does it make a difference. . ?

I agree with you on the Electric V Gas theorum, gas is a million time better, more control. I also agree on the sound and etc., but colour is important, I hate to tast en-route, unless there is an apparent problem. Did you know that if you put in too much salt (into your ragu) that a quick cure is to chuck in half a raw spud (potato) and the over saltiness is thus. . diminished.

Also, did you know that you (I know you know this) can balance off the acidity of the pomadoro (pure`e) with salt, so if its too salty - a bit, you can put more pomodora in and . . .well you get me.

There is a dish that the Italian chicks showed me one evening, I forgot the name. The one where you put loads of olio over the melanzane, and the process is called. . . ? I forgot? I want to try that to. So far, I am only good for making ragu(s) - plural.

I need to practice the tenacity of the ragu, too much and its a puree` again to little and well, it aint cooked. I think the main concept is the quality and type of meat. you can get really strong beef that will be wholesome and chewy and you know what you are eating, but over here in the UK you often get stuck with meat the turns to a sauce just by looking at it - its because a lot of the meat you get in supermarkwets, has either masses of fat shoved into it or they inject it all with. . .water, gross!!! The restaurants in London seem to get it together pretty well and know what they are doing. I think, oh whats the name of that guy, he does Hell`s Kitchen. . . . arghh, the pressure of a name. . . Search Engine - stand by. . .

Gordon Ramsey - thats it!! ! Well, he could sort out my prob, or even Jamey Oliver - all in all I keep over cooking the ragu lately, and it goes all mushy - shame, must be my age. Glad I don`t do that to the engines. (Whoops, Off Topic!)

Anon.

[ChillSpiller]

Welcome to the kitchen mikael35! It seems as if we had found another cook and I haven't come across this topic for a while. Lasagne is quite delicious... Might aswell try your recipe this week. I just love trying out "new" stuff.
Andl no, I for myself won't make the lasagne slices like Mama, no matter how mikael does his. I'll take them from a package. I'd think that that would be the least difference in taste. But then again, I might at least pick the best quality.