Jamie Oliver's Fiery Dan Dan Noodles

Recipe serves 4.

500g minced beef
2 tablespoons runny honey
500g wheat noodles
4 handfuls mixed green vegetables (cabbage, broccoli, bok choi, etc), cut into 1cm strips
4 cloves garlic, peeled and chopped
3 tablespoons dark soy sauce
2 teaspoons Szechuan pepper
4 tablespoons chilli oil
1 fresh red chilli, finely chopped (you might want to omit this if you don't have a good tolerance for chilli, as it's quite hot already if you only use the oil)
2 spring onions, trimmed and sliced
1 lime, quartered, to serve

Throw the beef into a dry pan on a medium to high heat. Keep it moving about for about 10-15 minutes, or until it's becoming golden and crispy. Drain out any excess fat and stir in the honey, mixing it in well, and continue to heat for around 40 seconds. Remove the pan from the heat.

Cook your noodles on the hob according to packet instructions. When they have about a minute to go, chuck in the green vegetables. They should be heated through but still really crunchy.

Drain the noodles and vegetables in a colander. Tip them back into the hot pan with a mugful of water. Add the garlic, soy sauce, Szechuan pepper, chilli oil and fresh chilli. Give it all a good stir.

Put the beef back on the heat for 30 seconds so it's piping hot.
Divide the noodles into 4 bowls. Sprinkle the crispy beef on top. Throw on the spring onions and serve with a lime quarter.

Jamie Oliver’s Quick and Punchy Kimchi

Ingredients:
1 Cabbage, approximately 1 1/4 to 1 1/2 lbs, sliced, 1/2 to 3/4 inch thick
5 TBSP sesame oil
3 dried red chilies, chopped
2 star anise
1 tsp Szechuan peppercorns
2 TBSP sugar
5 TBSP vinegar, white wine or rice wine
2 to 3 cloves garlic
fresh ginger, a thumb-sized piece
salt

In a frying pan on low heat, gently heat the sesame oil with the chilies, star anise and spices for about 5 minutes.

Bring a large pot of salted water to a boil and blanch the sliced cabbage in it for about 1 min. Keep the lid on. Drain and scatter the leaves on a baking sheet to cool.

After about 10 minutes, put the cabbage in a bowl and mix with the flavored oil, sugar and vinegar. Grate in the garlic and ginger and add a good pinch of salt. Mix everything well. Your kimchi will keep in the fridge for about 3 to 4 days.

Filipino Tamarind Soup

Ingredients

30 ml (2 tbsp) canola oil
1 large onion, chopped
2 cloves garlic, chopped
455 g (1 lb) beef stew meat, cut into 1 inch cubes
945 ml (1 quart) water
2 large tomatoes, diced
225 g (1/2 lb) fresh green beans, rinsed and trimmed
0.5 medium head pechay (bok choy), cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
39.5 g (1-1.41 ounce) package tamarind soup base

Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.

Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in pechay (bok choy), broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

Jamie Oliver’s Quick and Punchy Kimchi

Ingredients:
1 Cabbage, approximately 1 1/4 to 1 1/2 lbs, sliced, 1/2 to 3/4 inch thick
5 TBSP sesame oil
3 dried red chilies, chopped
2 star anise
1 tsp Szechuan peppercorns
2 TBSP sugar
5 TBSP vinegar, white wine or rice wine
2 to 3 cloves garlic
fresh ginger, a thumb-sized piece
salt

In a frying pan on low heat, gently heat the sesame oil with the chilies, star anise and spices for about 5 minutes.

Bring a large pot of salted water to a boil and blanch the sliced cabbage in it for about 1 min. Keep the lid on. Drain and scatter the leaves on a baking sheet to cool.

After about 10 minutes, put the cabbage in a bowl and mix with the flavored oil, sugar and vinegar. Grate in the garlic and ginger and add a good pinch of salt. Mix everything well. Your kimchi will keep in the fridge for about 3 to 4 days.

Dill Oil- ya know, for soups

Here's the dill oil. I made it by pureeing fresh dill and olive oil. Done.

Crème fraîche, the slightly soured cream so popular in France, is easy to make at home. This recipe yields about 1 cup (8 oz.) of crème fraîche, but easily halves or doubles or, even, triples!

1. In a small saucepan over low heat, warm 1 cup heavy cream(not ultra-pasteurized!) to about 90°F to 100°F degrees. Remove cream from heat. Stir in 1 Tbsp. yogurt, buttermilk, or sour cream.
2. Pour the mixture into a jar or clean bowl. Seal or cover and set in a warm place – near a pilot light, on top of a fridge, or on top of a stove are some good choices – until it starts to thicken, between 12 and 24 hours.
3. Once the mixture starts to thicken, smell it. It should smell fresh and clean. Taste it. It should taste tangy rather than sour.
4. Chill the crème fraîche before using, since it will thicken more in the fridge.

Crème fraîche is delicious used in place of sour cream, dolloped onto soups, added to salad dressings, or served it alongside berries or berry desserts. Crème fraîche will keep, covered and chilled, up to a week.

Just saw this doc. on H.P. Lovecraft....thought it was great....

http://www.youtube.com/watch?v=17tj18qpJf0

Jamie Oliver's Egyptian Soup

1/3 cup (80 mL) bulgur wheat (medium or fine)

2/3 cup (160 mL) water

Sea salt

1 red onion, diced

1 each: red, yellow and green bell peppers, diced

4 cloves garlic, minced

1/3 cup (80 mL) olive oil

Freshly ground black pepper

2 tbsp (30 mL) ground sumac + more for dusting

2 tbsp (30 mL) za’atar + more for dusting

1 tsp (5 mL) each: ground cumin, smoked paprika

12 cherry or 18 grape tomatoes, halved

14-oz (398-mL) can diced tomatoes

5 cups vegetable stock

6 pitas, split open

Garnish:

Roughly torn mint leaves

Lime wedges

In small saucepan, combine bulgur and water. Generously season with salt. Bring to boil over high heat. Reduce heat to low; cover. Simmer 15 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

In large saucepan over medium-high heat, combine onions, bell peppers and garlic with oil. Season with salt and pepper. Cook, stirring, 3 minutes. Add 2 tbsp (30 mL) sumac, 2 tbsp (30 mL) za’atar, cumin and smoked paprika. Cook, stirring, 1 minute. Add cooked bulgur, fresh and canned tomatoes, and stock. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.

Lay pitas on baking sheet. Drizzle with oil. Sprinkle with sumac and za’atar. Bake in preheated 350F (180C) oven 2 to 5 minutes, until edges crisp.

Serve soup in bowls. Sprinkle with sumac, za’atar and cumin if desired. Scatter mint leaves on top. Serve with lime wedges and tortillas on side or in bowls.

Makes 6 servings (about 10 cups/2-1/2L).

Leek Soup with Dill Oil Recipe

I cooked everything together - the leeks, potatoes, garlic etc. - and THEN added hot broth at the end.

Here's the dill oil. I made it by pureeing fresh dill and olive oil. Done.

Dill Havarti Soup

• 6 slices of bacon
• 1 quart of chicken stock
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 milk
• 1 medium onion
• 1/2 pound of potatoes
• 6 tbs fresh dill
• 8oz havarti cheese
• 3 cloves garlic
• 3 tbs flour
• salt
• pepper

The first step is to preheat a dutch oven on medium/high on your stovetop.

Next slice up the bacon into pieces.

Place the sliced bacon into the dutch oven and cook till it is browned.

While the bacon is cooking, dice the onions, garlic and potatoes.

Remove the bacon, making sure to leave the grease.  Place the diced onion into the pan.

When the onion starts to turn translucent add the garlic and saute for a couple of minutes.

Add the cup of dry white wine to the pan to deglaze it. Make sure to scrape up the bacon bits on the bottom. 

Once the pan is deglazed add the chicken stock.  If you have homemade this is best, but I was in a hurry and purchased mine.  If you can’t find stock, chicken broth will work just fine.

Now add the sliced potatoes and the dill.

Bring the pot to a boil and then reduce to a simmer.  Cook till the potatoes are tender.  This should take about 15-20 minutes.

After the 15 minute mark, mix the milk and the flour together.  I find that a coffee cup and a fork work best for this.  Stir until the flour is fully incorporated into the milk.

When the potatoes are tender add the cream and the flour/milk combination to the pan.  Raise the heat to medium and cook until the mixture starts to thicken.  Make sure to stir frequently.

While the soup thickens cut the havarti cheese into smaller chunks.  This will help it melt easier.

When the soup thickens, remove the pan from the heat and add the havarti cheese.  Stir until the cheese if fully melted. Ladle the soup into bowls and top with the bacon and some fresh dill.

Its allrighht... dont buy though, watch on youtube. Seen Dolls(88) again. Its not so much a comedy as a childrens fairytale/horror w/lots of killer dolls with some laughable parts.

I dont recommend these. Just that Im reading so might as well say what i watched. 

I will watch some on the lists that I have never seen.

Thanks guys.

dave said:

If it makes ya laugh, why not? Haven't seen it, thanks for the tip, that's what I'm hoping for!

Duke Of Earl said:

Not an expert but, like some of the ones in the lists. Was watching "Night of the Creeps" last night does that qualify?

 

I agree about Sweeney Todd , tho' I wish they'd used the original theme song from the musical. THAT WAS ONE OF TWO TIMES I PREDICTED , correctly , that someone was going to  win The Oscar. THAT GOLDEN PHALLUS WAS DEPP'S , BABY. The first time I predicted someone was goingto win the Oscar was Martin Landau as Bela Lugosi (Though Bela G. Lugosi , his Son , SAID HIS CHARACTERIZATION WAS NOTHING LIKE HIS FATHER ,AND HE WOULD HAVE BEEN WILLING TO ACT AS A CONSULTANT.), playing opposite Johnny Depp in "Ed Wood".

Delicatessen is classic, and City of Lost Children is no slouch, either, tho' it may not be quite as dark.

And don't forget The Trouble With Harry.

I BET YOU WOULD ...iT'S SO FUNNY. THE FUGITIVE , I THINK HE WASPLAYED BY RAYMOND MASSEY , PETER LORRE AND BORIS KARLOFF PLAYED HIM ON STAGE. It's so funny , because these two sweet old ladies are burying all these bodies under their house , and their Nephew thinks he's Teddy Roosevelt.  Too funny.

Check out the french "Delicatessen" a very good surrealistic black comedy from early 90s.

I love Tarantino´s dark humor too, when he use it!

I think my very first of this kind is been "Arsenic and old Laces". I haven´t seen it since 30 years now, i guess. So i´m not sure if i would still like it!

Yeah ,Sean of The Dead is very funny , too. I agree , Belushi and Akyroyd had the chance to change their image (NOT that I did'nt love them in SNL , Blues Bros. , etc,) AND POTENTIALLY BECOME THE PETER COOK AND DUDLEY MOORE OF AMERICA.
 They gave themselves a challenge , and they gave their fans a challenge ,SEEMS LIKE NOBODY WON , EXCEPT THOSE OF US WHO GOT IT.
Tersicore said:

D´ho! Well... Neighbors don´t of course!

Tersicore said:

notice, those are all british movies! ;)

Black Beans, Corn and Rice

6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

Directions:

Cook brown rice.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

Black Beans, Corn and Rice

6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

Directions:

Cook brown rice.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

Brisket Tacos With Red Cabbage

This takes time, but sounds so good! Garlic sauce, cabbage slaw w/ no mayo, and brisket!

Mexican Meatball Subs

This is pretty cool, meatballs that use tortilla chips instead of breadcrumbs, plus avocado, cilantro and other Mexican staples on a hoagie bun. Make the meatballs ahead of time, it's perfect and easy hangover food!

Dunno how famous The Perry Bible Fellowship is, but in case ya haven't seen its twisted humor, Here 'Tis