i miss my kingdom here in beastie cooking...

[KingPsyz]

it was a good place.

so even though i'm a veggie, i know how to make alot of different kinds of food.
so any questions?
requests?

i have some awesome summer type stuff, barbeque, mexican, ect.

[ChrisLove]

I have some Parsnips in my cupboard - I love roasted parsnips but I dont really have anything else to roast and to roast them on their own would be sacrilege.

Any suggestions about what I can do with them? (no lewdness please)

[ms.peachy]

What would be sor wrong with roasting them on their own? Slice into chunks, toss with some melted butter, a spoon of honey and a sprinkle of salt, and chuck 'em in the oven (about 180c) for twenty minutes or so. Mmmm.

[ChrisLove]

Roast Parsnips without meat?, without yorkshires? without gravy? my nan would turn in her grave. If she was dead. It does sound good though...honey you say...hmmmmm

[KingPsyz]

i would suggest a nice savory roast with them. you could use a style i usually reserve for turkey roasting to get a succulent cut.

take two large brown paper sacks, insert the roast, large carrot pieces, peeled white potatoes, parsnips, and rosemary with some kosher salt rubbed into the roast and place in one bag. then place the other bag over the end of the first, creating a paper box around the roast.
now melt whole butter and add some red wine and gently pour over the paper covering letting it become completely drenched with this sollution, leaving no dry paper spots.

now roast in a preheated oven at 325 F. depending on the size of the roast this could take 2-5 hours. wait at least 1 1/2 hours before inserting a long barbed thermometor into the roast, leaving as small as a puncture hole as possible. when it is just getting to a fully cooked rare, turn oven up to 425 and remove from the oven and remove the paper covering.
while removing the paper, the oven should be getting hotter. replace uncovered roast in oven with a coating of coarse sugar and salt (1-1 ratio) over the roast.
cook until golden.

take and remove the roast and veggies to a serving dish, then take the drippings and simmer in a sturdy saucepan, when at a slow boil add a mixture of cornstarch and water kept just above freezing. quickly whisk in making a hearty thick gravy. remove from heat and serve.


(i totally just made that up on the spot, but my 12 years experience tells me this will own)

[ChrisLove]

Next Sunday - I am doing this ^ cheers, I will review it for you!

[ms.peachy]

My suggestion is sooo much easeir :p

[ChrisLove]

I can do both, I have 11 parsnips!

[KingPsyz]

My suggestion is sooo much easeir :p
nothing worth doing is ever easy ;)

[blanket.of.troy]

got any good summer-y drinks? im getting tired of the same old lemonaide.

[Daisy]

Watermelon Lemonade (http://www.beastieboys.com/bbs/showthread.php?t=23144)

Kicks ass...seriously.

[deita]

Do any of you guys like desserts? If so I have the best cake recipe you can imagine. Tres Leche Cake(3 milks). My husband And I were at a traditional Mexican pork roast and they served this cake-outta this world. I'll pass the recipe along if interested. Just a warning it is not a diet food, I don't think it's vegetarian either.

[Daisy]

I'd like it! I'm a caterer...if you don't mind. :)

[monkey]

my mom makes the best tres leches. :D
she also makes this thing with milk and apples... that is some good shit. almost tastes healthy.

[jabumbo]

i thought the rule of thumb is that something tat tastes healthy, tastes like crap, therefor healthy = crap. something like that...

lets see this cake recipie, i love cakes/pies like no other

daisy: i told my mom about the watermelon lemonade, and my mom sorta gave me a strange look...hmmm

[Daisy]

i would suggest a nice savory roast with them. you could use a style i usually reserve for turkey roasting to get a succulent cut.

take two large brown paper sacks, insert the roast, large carrot pieces, peeled white potatoes, parsnips, and rosemary with some kosher salt rubbed into the roast and place in one bag. then place the other bag over the end of the first, creating a paper box around the roast.
now melt whole butter and add some red wine and gently pour over the paper covering letting it become completely drenched with this sollution, leaving no dry paper spots.

now roast in a preheated oven at 325 F. depending on the size of the roast this could take 2-5 hours. wait at least 1 1/2 hours before inserting a long barbed thermometor into the roast, leaving as small as a puncture hole as possible. when it is just getting to a fully cooked rare, turn oven up to 425 and remove from the oven and remove the paper covering.
while removing the paper, the oven should be getting hotter. replace uncovered roast in oven with a coating of coarse sugar and salt (1-1 ratio) over the roast.
cook until golden.

take and remove the roast and veggies to a serving dish, then take the drippings and simmer in a sturdy saucepan, when at a slow boil add a mixture of cornstarch and water kept just above freezing. quickly whisk in making a hearty thick gravy. remove from heat and serve.


(i totally just made that up on the spot, but my 12 years experience tells me this will own)


I'll let you know...it does sound awesome.

Thanks very much!

[b-grrrlie]

got any good summer-y drinks? im getting tired of the same old lemonaide.
I had made quite a lot of rhubarb juice so I had to put in the freezer so it wouldn't get bad. I'd frozen it in smaller containers so I could use just a little every time. Then I was quite thirsty and didn't wanna wait for one to de-frost so I just started smashing it with a fork and then I mixed it with vanilla vodka and voilá! I'd made my this summer's best drink!

[jabumbo]

rhubarb makes a good juice?

[b-grrrlie]

rhubarb makes a good juice?

ooooh yeah!
You just slice a few sticks to 1cm pieces, boil them soft in a few pints of water and a cup or two sugar. That's it!

[jabumbo]

sounds nice! i will have to try it