Give me somewhere to...

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 9:18 am

Try some Tapas and Spanish cooking.

Minerva · Post by **Minerva** » Tue May 22, 2001 10:55 am

Originally posted by Darkpoet:
Try some Tapas and Spanish cooking.

Oooo, I love Spanish food. I can make gorgeous Tortilla patatas and Paella.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 10:59 am

Here is a name of a cookbook, of true spanish cooking.

The book of Tapas and Spanish cooking.
By Hilaire Walden.

It has recipes of old traditional Spanish cooking from Spain.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:00 am

Thanks, DP. I'll try Amazon to find it.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:03 am

No problem, we gourmets have to stick together.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:06 am

@DP: Agreed. We need more food topic here.

What kind of food do you cook, then?

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:12 am

I like to cook almost anything. Except organs, liver, heart, kidneys, tounge, gizzards, pairie oysters(um, reproductive thingys).

I like to cook pork, fish , beef, poltry of all kinds, lamb, goat, deer, elk, bear, gator, and a few others. All veggies too.

How about you?

Minerva · Post by **Minerva** » Tue May 22, 2001 11:15 am

I don't deal with organs either. And I don't do that many different meats.

I cook more or less anything, as long as I have a good recipe (not too complicated one), and my Japanese cooking knife.

Waverly · Post by **Waverly** » Tue May 22, 2001 11:17 am

Originally posted by Minerva:
I don't deal with organs either.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:20 am

The only thing I have problems with is sushi. I don't have the patience with the rice. I can do everything else, but the rice.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:21 am

@Waverly: I don't make "steak and kidney pie", for example.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:27 am

Originally posted by Darkpoet:
The only thing I have problems with is sushi. I don't have the patience with the rice. I can do everything else, but the rice.

What exactly the problem?

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:30 am

Getting it to cool right.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:37 am

I see... That is difficult, though we don't really worried about. It only needs to be manageable, really.

Spread rice when you mix sushi vineger, and use paper fan if necessary.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:39 am

Oh okay, I'll have to try that next time.
Thank you.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:47 am

Your welcome.

We have large but shallow wooden tray like thing for mixing suchi rice. It will take excess moisture, as well as smells nice.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:49 am

I used a large metal bowl. Maybe that's the problem.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:53 am

DP, use something shallower. I think that is the point.

And maybe non metal, because vinegar is acid and may cause creating kind of metalic taste. I'm not sure about this, though.

Darkpoet · Post by **Darkpoet** » Tue May 22, 2001 11:56 am

Got it, I have a list. What cooking things, I need to buy.

Minerva · Post by **Minerva** » Tue May 22, 2001 11:59 am

Good luck, DP.

I think we should create a "cooking Q&A" topic. There are many nationalities in this forum.