The picture of the Guará Wolf reminded me of something interesting that happened recently. A fox ran in front of my car, on a small rural road at night, when I was driving 50 mph. He was not far in front of me, and I was sure I would hit him as he crossed the road. I quickly reached for the brake. But before I could even push down on the brake pedal, the fox was safely across the road. He moved like a flash of light. And then, just to show off, the fox turned around and crossed the road again! This time his tail cleared my front bumper by only a few inches.
I bought a sweet potato on Saturday how do I make sweet potato fries? Do I have to soak the chips in salted water overnight? I seem to remember a friend (Indonesian) once told me his mother does this. It has been stormy and raining most of the day and hovering just above freezing. I'm making chicken curry with papadums and rice on Wednesday Chantal, you are welcome to participate!
I like to believe my curry is worth it!
Thanks for the tips... I'll let you know what I did with the sweet potato and whether it was a success. How about sweet potato rosti?
I just copied this from a google search:
Rösti (Roesti) Recipe
Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.
1kg / 2.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones. Firstly peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.
Variations
Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes.
Basilean Roesti: Use half sliced onions and half potatoes.
Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip!
Well I can't promise that my curry is worth a 1000 bucks canadian (though those who have tasted it might have a different opinion)but I would provide the cutlery and a cute paper napkin Chantal
Oh yes, we likes pasta we does! Also I will be visiting Vittore Baroni in his town of Viareggio which has some super pizza restaurants. The best pizza I ever ate was in Genova with Enzo Minarelli, the best lasagna (!) ever is the one I make myself.
Well come on Celestino... please share some of these Brazilian secret recipes
1 kg of potato-candy
1 perforated onion
3 spoons oil soup
2 tomatoes without skin and perforated seeds
1 spoon soup of salsinha pricked
2 cubinhos of hen broth
1 xícara of thick ralado cheese
Way of preparation It cooks the potato with rind until being soft, after cozida drains. Later it peels and cut in rodelas thick. It reserves. In a pan it places the oil and it fries the onion and it leaves to dourar. It joins the tomatoes, parsley, broth of hen dissolved in 1 xícara of hot water. Refogue moving per some minutes. To follow it adds potatoes to the gravy it covers and it leaves to cook in low fire per 10 minutes. Polvilhe cheese ralado over potatoes leaves to melt a little removes and is alone to serve.
Nhoque of potato-candy Prescription lightly adocicada
with cream gravy Ingredients
1 kg of potato candy
1 egg
3 flour spoons of wheat or until giving point For gravy:
3 spoons of cream
1 oliva oil spoon pitada of salt
Way of preparation It cooks the potato and it leaves to cool.
It kneads with the yoke and it adds the entire egg.
To little it goes adding the flour until giving point to roll.
It makes small balls and it places in freezer.
You can in accordance with go cooking its consumption.
A tip is not to defrost before cooking, boils the water with salt and direct places nhoques of freezer in the water fervente.
It leaves to cook per 10 minutes depending on the size of the small balls.
To serve the gravy together with.
For gravy: It places in a pan and it moves until dourar in low fire.
Potato-candy cake Cake mass with potato-candy, condensed milk and coconut
Ingredients
1 kg of potato-candy
100 butter g
3 eggs
1 package of ralado dry coconut (100 g)
3 spoons (soup) of sugar 1 condensed milk can
1 spoon (soup) of I leaven in dust butter to dip in grease confectioner sugar ralado coconut to decorate
Way of preparation It cooks the potato-candy in a pressure pan, with half liter of water, for about 20 minutes.
It peels and pass for the espremedor, still hot.
It joins the butter, the eggs, the ralado coconut, the sugar, condensed milk and I well after leaven it in dust, moving each addition.
It pours in average rectangular assadeira, dipped in grease and has taken aoforno average (180°C), per approximately 45 minutes.
After cold, polvilhe, with the sugar of confectioner and the ralado coconut if to prefer cut in squares.
Potato pie candy Potato-candy mass with recheijo of meat and mussarela Ingredients
800g of potato candy
250g of cured cheese ralado
1 cup (American) of milk
1 xícara (coffee) of oliva oil
250g of worn out meat
300g of alcatra cut in small small pieces
1 perforated onion
2 perforated tomatoes
1/3 of perforated chili Pepper of I smell the taste
1 tomatoe extract spoon Coentro and perforated chive
300g of mussarela sliced Salt and English gravy the taste
1 spoon of butter
1 pitada of pepper of the kingdom
Way of preparation It cooks the potato well candy, it peels it, it places in the liquidificador and it has after beaten milk, after that, it places the ralado cheese the oliva oil and has beaten again.
In a pan, refogue the worn out meat and the meat pricked with the butter, after that places the onion, the tomatoes, the pepper of smells, the chili and the pitada one of pepper of the kingdom per one 5 minutes.
When it will be to the point together places an extract spoon of tomatoe with coentro and the chive.
As it goes refogando, it places the salt and English gravy the taste.
The broth leaves to be thick. In one it forms refractory, it more or less places 3 centimeters of the cream of the potato candy in the deep one and the edges, after that the meat and superficially places mussarela.
It covers everything with the remaining portion of the cream of potato candy and has led to the well hot oven until dourar superficially, around 8 the 10 minutes.
Candy of potato-candy Dessert light with potato-candy and cravos-da-indian Ingredients
½ xícara (tea) of skimmed milk
24 cravos-da-indian to decorate
500 purple potato-candy g or turns yellow sweetener for oven and stove the taste
Way of preparation
It cooks potatoes per 30 minutes or until being soft.
It removes of the fire.
With peeled and still hot potatoes pass them in the espremedor and it places purê formed in one.
It adds milk, the sweetener and mixes until he is homogeneous.
It has led to the fire and it leaves to cook, moving of time in when, per 10 minutes, or until encorpar and getting a candy in point to roll.
It removes the candy of the fire, transfers it to an earthen bowl and it waits to amornar. After that, it rolls 24 small balls and it decorates each one with 1 cravo-da-indian.
bang a cluster form me
top the slambo meat slang
that guttered warm sleep
shot ,be sham speak radish
thought ,lang flat buttered
swarm keep sot flee ham
the leaked lavish sought clang
rat ,tattered
is that arise as in 'a hay and hup she rises'?
or
my Mars® bar has a coating of white mould rising?
we need to know this before the investiture can be obligated or not?
Queen Chantal... has a nice ring about it... but doesn't Can a dada already have a female monarch? Or am I mistaking it for a polar bear on acid? It's Saturday tomorrow that for some is some kind of thrum.
Rise as in get up hopefully gracefully. Queen Chantal and Lady J are our personal tiles for each other. My mailart name 9 years ago was big bad mama. I had a lot of trouble with my mail in DC so I went to my real name. In event you ask, I am white, divorced, 5'2" with kids one who doesn't speak to me due to a nasty divorce I won, and grandkids
My dear lady J, how are you today? Hmmm! I'm a true blue, green tea drinking, 3 times married, atheist Englishman living in the Netherlands and who has a passion for Iceland. My son (from my first marriage) talks to me as does my grandson.
Did I mention I love Iceland?
Judy Skolnick is a cool name, you were right to switch. I have to admit I am mostly suspicious of people who hide behind a pseudonym although there are exceptions when said pseudonym is apt and clever... said pseudonym... quite like that.
Divorce especially nasty divorce is a traumatic event, I hope you have managed to lick the wounds clean and are ready to either kick the arse or open welcoming arms to the speechless sibling. It is Saturday and the sun shines. best greetings. Did I mention...??? Oh yes...
Hi Rod, I am 2 times divorced, my first died in a robbery attempt when he was in New Mexico opperating his amature radio set. It was part of a serial murder. My daughter now 41, was devastated, she was 2 when he left and 17 when he died. She never got to really meet him. My last is an attorney in his own practice and my son from with him. This was 16 years ago and I am fine. I have been an artist since 10 and now 62 next week. I won all sorts of junior competitions and went to art school and college where I graduated with honors in the arts. My last thought that it was not necessary for me to pursue my art and should work in a "regular" job, so after 22 years of marriage when it was finally my time to do my thing I had my funds cut off and I simply walked out and sued him for damages and won. Now I had had many exhibitions all over the place, in some museums, mail arted the world and sold a few works and also sold mailart as framed miniatures and am having a ball. I can lose my child to divorce, but not my soul.
typos are a terror and the unfortunate result of narrow space, especially the narrow space between my ears. Of course this is really just an excuse when the truth is my spelling is rubbish and albeit Ruud (bless him) has provided us with a fascinating platform it lacks a spelling checker. I suppose if I wanted to be really pedantic I would write in WORD then copy and paste but methinks that this method would take away the spontanaity (wow how to spell that word!?) I am very happy to be talking to such royalty (of course you are an Empress Chantal I sussed that out quick time) especialy royalty that has such a liberal spreading of life experience. Art and being an artist is a great palliative to life's bitter moments, we are indeed privileged to have such a relief/release.
Dream on, I'll be with you when you look.
Celestino Neto
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Denis Charmot
Jan 18, 2009
Denis Charmot
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Celestino Neto
Jan 18, 2009
Talking Bird
Jan 19, 2009
Rod Summers / VEC
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Judy Skolnick
Jan 19, 2009
Rod Summers / VEC
Jan 19, 2009
Rod Summers / VEC
Thanks for the tips... I'll let you know what I did with the sweet potato and whether it was a success. How about sweet potato rosti?
Jan 19, 2009
Pedro Pescador
Good to see you buddy!
Pedrinski
Jan 19, 2009
Celestino Neto
Chantal.
Jan 19, 2009
Rod Summers / VEC
Rösti (Roesti) Recipe
Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.
1kg / 2.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones. Firstly peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.
Variations
Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes.
Basilean Roesti: Use half sliced onions and half potatoes.
Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip!
Well I can't promise that my curry is worth a 1000 bucks canadian (though those who have tasted it might have a different opinion)but I would provide the cutlery and a cute paper napkin Chantal
Jan 19, 2009
Rod Summers / VEC
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Celestino Neto
Jan 19, 2009
Rod Summers / VEC
Well come on Celestino... please share some of these Brazilian secret recipes
Jan 19, 2009
Celestino Neto
Potato-candy to
the miner Potato-candy stew,
tomatoes and ralado cheese Ingredients
1 kg of potato-candy
1 perforated onion
3 spoons oil soup
2 tomatoes without skin and perforated seeds
1 spoon soup of salsinha pricked
2 cubinhos of hen broth
1 xícara of thick ralado cheese
Way of preparation It cooks the potato with rind until being soft, after cozida drains. Later it peels and cut in rodelas thick. It reserves. In a pan it places the oil and it fries the onion and it leaves to dourar. It joins the tomatoes, parsley, broth of hen dissolved in 1 xícara of hot water. Refogue moving per some minutes. To follow it adds potatoes to the gravy it covers and it leaves to cook in low fire per 10 minutes. Polvilhe cheese ralado over potatoes leaves to melt a little removes and is alone to serve.
Jan 19, 2009
Celestino Neto
with cream gravy Ingredients
1 kg of potato candy
1 egg
3 flour spoons of wheat or until giving point For gravy:
3 spoons of cream
1 oliva oil spoon pitada of salt
Way of preparation It cooks the potato and it leaves to cool.
It kneads with the yoke and it adds the entire egg.
To little it goes adding the flour until giving point to roll.
It makes small balls and it places in freezer.
You can in accordance with go cooking its consumption.
A tip is not to defrost before cooking, boils the water with salt and direct places nhoques of freezer in the water fervente.
It leaves to cook per 10 minutes depending on the size of the small balls.
To serve the gravy together with.
For gravy: It places in a pan and it moves until dourar in low fire.
Jan 19, 2009
Celestino Neto
Potato-candy cake Cake mass with potato-candy, condensed milk and coconut
Ingredients
1 kg of potato-candy
100 butter g
3 eggs
1 package of ralado dry coconut (100 g)
3 spoons (soup) of sugar 1 condensed milk can
1 spoon (soup) of I leaven in dust butter to dip in grease confectioner sugar ralado coconut to decorate
Way of preparation It cooks the potato-candy in a pressure pan, with half liter of water, for about 20 minutes.
It peels and pass for the espremedor, still hot.
It joins the butter, the eggs, the ralado coconut, the sugar, condensed milk and I well after leaven it in dust, moving each addition.
It pours in average rectangular assadeira, dipped in grease and has taken aoforno average (180°C), per approximately 45 minutes.
After cold, polvilhe, with the sugar of confectioner and the ralado coconut if to prefer cut in squares.
Jan 20, 2009
Celestino Neto
Jan 20, 2009
Rod Summers / VEC
Jan 20, 2009
Celestino Neto
Potato pie candy Potato-candy mass with recheijo of meat and mussarela Ingredients
800g of potato candy
250g of cured cheese ralado
1 cup (American) of milk
1 xícara (coffee) of oliva oil
250g of worn out meat
300g of alcatra cut in small small pieces
1 perforated onion
2 perforated tomatoes
1/3 of perforated chili Pepper of I smell the taste
1 tomatoe extract spoon Coentro and perforated chive
300g of mussarela sliced Salt and English gravy the taste
1 spoon of butter
1 pitada of pepper of the kingdom
Way of preparation It cooks the potato well candy, it peels it, it places in the liquidificador and it has after beaten milk, after that, it places the ralado cheese the oliva oil and has beaten again.
In a pan, refogue the worn out meat and the meat pricked with the butter, after that places the onion, the tomatoes, the pepper of smells, the chili and the pitada one of pepper of the kingdom per one 5 minutes.
When it will be to the point together places an extract spoon of tomatoe with coentro and the chive.
As it goes refogando, it places the salt and English gravy the taste.
The broth leaves to be thick. In one it forms refractory, it more or less places 3 centimeters of the cream of the potato candy in the deep one and the edges, after that the meat and superficially places mussarela.
It covers everything with the remaining portion of the cream of potato candy and has led to the well hot oven until dourar superficially, around 8 the 10 minutes.
Jan 20, 2009
Celestino Neto
Candy of potato-candy Dessert light with potato-candy and cravos-da-indian Ingredients
½ xícara (tea) of skimmed milk
24 cravos-da-indian to decorate
500 purple potato-candy g or turns yellow sweetener for oven and stove the taste
Way of preparation
It cooks potatoes per 30 minutes or until being soft.
It removes of the fire.
With peeled and still hot potatoes pass them in the espremedor and it places purê formed in one.
It adds milk, the sweetener and mixes until he is homogeneous.
It has led to the fire and it leaves to cook, moving of time in when, per 10 minutes, or until encorpar and getting a candy in point to roll.
It removes the candy of the fire, transfers it to an earthen bowl and it waits to amornar. After that, it rolls 24 small balls and it decorates each one with 1 cravo-da-indian.
Jan 20, 2009
mariano bellarosa
vampirrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!!!1Jan 22, 2009
TIZIANA BARACCHI
Tiziana BARACCHI
Jan 22, 2009
John M. Bennett
awn k
drew a
flando pile
ept meat
Jan 22, 2009
John M. Bennett
bang a cluster form me
top the slambo meat slang
that guttered warm sleep
shot ,be sham speak radish
thought ,lang flat buttered
swarm keep sot flee ham
the leaked lavish sought clang
rat ,tattered
Jan 22, 2009
Rod Summers / VEC
Brugje whelp and solartop
effress grim dein ingolfromit
orfer twip nar gollarstop
welcome John M. whattal it be?
Jan 23, 2009
Rod Summers / VEC
I declare this text by Celestino to be a cafe poem. Oh yes!
Jan 23, 2009
Celestino Neto
Jan 23, 2009
Judy Skolnick
Jan 23, 2009
John M. Bennett
dog mético
sloot y soña
ueñ
o o
Jan 23, 2009
Judy Skolnick
Jan 23, 2009
Judy Skolnick
Boogeley
the ghosts rise up out of the
PAST
Jan 23, 2009
Judy Skolnick
Jan 23, 2009
Rod Summers / VEC
or
my Mars® bar has a coating of white mould rising?
we need to know this before the investiture can be obligated or not?
Queen Chantal... has a nice ring about it... but doesn't Can a dada already have a female monarch? Or am I mistaking it for a polar bear on acid? It's Saturday tomorrow that for some is some kind of thrum.
Jan 23, 2009
Judy Skolnick
Jan 23, 2009
Rod Summers / VEC
Did I mention I love Iceland?
Judy Skolnick is a cool name, you were right to switch. I have to admit I am mostly suspicious of people who hide behind a pseudonym although there are exceptions when said pseudonym is apt and clever... said pseudonym... quite like that.
Divorce especially nasty divorce is a traumatic event, I hope you have managed to lick the wounds clean and are ready to either kick the arse or open welcoming arms to the speechless sibling. It is Saturday and the sun shines. best greetings. Did I mention...??? Oh yes...
Jan 24, 2009
Judy Skolnick
Jan 24, 2009
Judy Skolnick
Jan 24, 2009
Rod Summers / VEC
Dream on, I'll be with you when you look.
Jan 24, 2009