hyper D and Lucifer Box's food thread

[hyperD]

Jeeez... had my arse whipped in UT2004 with some mates online using Skype... we've painted our own photograph (face) textures on the avatars for realism..blinding...

Anyway, cooked Lobster Thermidor and garlic mashed potato.

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

4. Fry garlic in butter until golden. Add to mashed potato with extra cream and mix with blender. Add a few chives for flavour.

Mmmmmmm, cholesterol....


Tomorrow, I'll be making coconut and lime ice cream with baked mango slices...

[Lucifer Box]

Damn, Mrs Lucifer has a bun in the oven which means crustacea are off the menu in the Box household.

When I was commuting through Copenhagen airport a lot in the 90s, I always used to pick up a live lobster from the tank there on a Friday evening. Mmmmmm...

[hyperD]

mmmmmm, live lobsters...

Best lobster I had was ordering some in the morning in Koh Samui and then eating them fresh that evening. They were absolutely huge and were extremely cheap.

And the man selling beer on the beach with ice cool Singa's.

"Mr hyperD, I save you cold Singa yes!"

[hyperD]

FG, top photo sir!

LB - made the coconut and lime ice cream (and no ice cream maker - you don't need one).

Absolutely fantastic!

Recipe:-

1. Warm 125g sugar, 3 egg yolks and 400ml of coconut milk ("custard")
2. Whip 325ml of whipping cream and juice of one lime.
3. Cool "custard" and add zest of lime
4. Add cream mixture to "custard" and fold
5. Stick in freezer and stir once every 10 mins or so to stop ice crystals forming

And there you have it - real ice cream without the emulsifiers and other nasty chemicals.

Mmmmmmmm.... fattening...

[Lucifer Box]

Yes hyperD, I did some ice cream research last week as I was considering the purchase of a machine but after much reading came to the conclusion it wasn't necessary. I'm glad to hear confirmation from the field. I haven't tried it yet but cut my teeth (not literally) on a rather scrummy lemon sorbet last week.

Anyways, for the eager devotees of this thread (who are legion, I'm sure), try this recipe from the Box household, which we had for dinner yesterday and makes a very fast and satisfying evening meal with a difference.

Get yourself a nice piece of pork tenderloin, about 1kg is plenty for four or will do two plus leftovers for the next day. Some boneless rolled leg or shoulder will do as well if that's what you have to hand (and is very economical), but trim off most of the fat.

Melt about 40g of unsalted butter in a pan and add 350ml of fresh orange juice. Throw in a pinch of chilli powder, a pinch of dried oregano a clove of garlic (if you want it more garlicky, slice it first) plus the grated zest of one orange. Warm through but don't boil it.

Rub the meat with salt and pepper and pop it in a roasting tin. Pour the sauce into the tin and baste the meat. Pop it in the over; about 1.5 hours at 180C should do it, basting frequently (every 15 minutes).

When done, take it out and let it stand for 5 minutes, then slice and serve with the sauce from the tin. Our accompaniments were nice and simple: boiled potatoes, steamed broccoli, and peas. Scrummy.

[Joe Black]

FG, top photo sir!

LB - made the coconut and lime ice cream (and no ice cream maker - you don't need one).

Absolutely fantastic!

Recipe:-

1. Warm 125g sugar, 3 egg yolks and 400ml of coconut milk ("custard")
2. Whip 325ml of whipping cream and juice of one lime.
3. Cool "custard" and add zest of lime
4. Add cream mixture to "custard" and fold
5. Stick in freezer and stir once every 10 mins or so to stop ice crystals forming

And there you have it - real ice cream without the emulsifiers and other nasty chemicals.

Mmmmmmmm.... fattening...

Yep, homemade ice-cream (especially when eaten straight away) can be very nice indeed.

Don't quite agree with the "no ice cream maker needed" idea though. Sure you can try and make it just by putting the mix in the freezer and stirring every 10 min, but to get it right there are a lot of 10 mins and even then it can go wrong.

Bought myself one of these last summer. Found it much better and found it much easier when you want to add certain ingredients just at the end:

[hyperD]

Yep, homemade ice-cream (especially when eaten straight away) can be very nice indeed.

Don't quite agree with the "no ice cream maker needed" idea though. Sure you can try and make it just by putting the mix in the freezer and stirring every 10 min, but to get it right there are a lot of 10 mins and even then it can go wrong.

Bought myself one of these last summer. Found it much better and found it much easier when you want to add certain ingredients just at the end:

True JB, I haven't made enough ice cream to check all the possible ways of it going wrong. But home cooking tends to be a little intensive anyway. It's not like sticking it in the oven and forgetting about it for an hour or two.

I was reading the Sunday papers and every 10 mins or so just got up for half an hour and stirred while pouring myself another glass of white wine. Also, I wasn't limited to a 0.7l bowl size.

Like LB, I did some research and the general consensus is that it is not necessary but hey, if it works, it works and why not use something like that.

Problem I've found with gadgets is that I use them once and then they go to the back of the cupboard never to be seen again.


Incidently, how long does the real ice cream last?

[Joe Black]

> True JB, I haven't made enough ice cream to check all the possible ways of it going wrong. But home cooking tends to be a little intensive anyway. It's not like sticking it in the oven and forgetting about it for an hour or two.

If you forget to mix it enough, or too much, you can easily end up with a litre of slush, or something which when it's put back in the freezer turns into an ice-block with a bit of flavouring.

> I was reading the Sunday papers and every 10 mins or so just got up for half an hour and stirred while pouring myself another glass of white wine. Also, I wasn't limited to a 0.7l bowl size.

They do make a larger one as well, though I went for the option of buying an extra freezer bowl so you can make two flavours one after the other. Also if you fancy something interesting like 'mini-smarties' ice-cream like I did once, then it's simply a case of letting it churn away, then just pour the final ingredient in at the last moment.

> Problem I've found with gadgets is that I use them once and then they go to the back of the cupboard never to be seen again.

Cost me only €45, the ice-cream I make generally works out €1-2 per go so even if I don't use it that often it's not a waste considering Hagen-Daaz here is circa €5.

> Incidently, how long does the real ice cream last?

Best eaten fresh, i.e. just make it for a dinner party. Otherwise I've kept in the freezer a week...it doesn't last long with me.

[hyperD]

Great ideas there Joe - thanks! I shall continue my quest in blocking up my arteries with good home made food!!

[wobbegong]

Mmmmmm....... I scream........

She does have a look reminiscent of the 'Crazy Frog' about her!