A series of anecdotes with or without any connection to the running of a restaurant.

Sunday, April 09, 2006

My Bood Flog...

SPEED! Watch them fingers!
(Illustration Friday)

Has anyone tried any of the dishes in Bood Flog? The latest is Fish Tagine... Muy delicioso, queridos!
If you have tried any of the recipes, please let me know whether they were easy to make.
I believe cooking shouldn't be complicated especially with all the kitchen gadgets available.
I also use a pressure cooker for speed especially for soups.

Can't remember the last time I made it but it was very simple to make.

Come to think of it, I can't remember the last time I cooked for myself.
Two slices of brown toast this morning! That's it!


Blogger DCveR said...

I'll try one of your recipes soon and let you know.

9/4/06 2:46 PM  
Blogger Cherrypie said...

Me too. The tagine looks great x

9/4/06 6:16 PM  
Blogger wendy said...

Now I'm going to shock the pants off you...I don't really like fish..*runs and ducks for cover*...(unless it is superbly cooked by someone else - preferably grilled).

But - one day in summer- I'll try that sea bass recipe. I'll let you know how it turns out.

wv: sexy hand

9/4/06 8:19 PM  
Blogger cream said...

DC, do that! I'm sure it'll turn out ok!
Cherry, let me know how it comes out!
Wendy, can't believe you don't like fish! But at least you'll eat it if it's SUPERBLY cooked for you.
Can't wait for your verdict.
What's wv: sexy hand?

9/4/06 11:18 PM  
Blogger Julie Oakley said...

I wish I could chop things that fast. I've cooked your lamb tagine and very nice it was too. I noticed in your Chorba soup recipe one ingredient is dried mint. Is dried mint preferable to fresh mint in that recipe?

10/4/06 4:57 PM  
Blogger cream said...

I am really glad you enjoyed the Tagine, Julie.
My mother always used dried mint. I am sure that you're able to use fresh but you'd need to put twice the quantity.
You'll have to send me your favourites recipes to post on the blog.

10/4/06 5:02 PM  
Blogger ValGalArt said...

love your cooking/speed illo cream very fun and perfect for the theme!I enjoyed the post below as well!

10/4/06 6:28 PM  
Blogger wendy said...

Wv: word verification...sometimes those 'codes' kill me...they make up really silly words with the addition of one or two vowels..sorry - this is just me being daft, I know...but in my defence, I first saw this 'game' on Trac's blog.

10/4/06 7:06 PM  
Blogger cream said...

Val, chefs are always slicing their fingers, so I thought it would be funny.

Wendy, you had me puzzled and hooked now.
I won't let a WV go without a bit of a make-over. Shame this one looks like a Polish word!

10/4/06 7:44 PM  
Blogger Janet said...

Good illo! I hope you will forgive me....I had been forgetting to check your food blog.(until now) The recipes look great...I like anything with onions,peppers and mushrooms!

10/4/06 9:05 PM  
Blogger Guyana-Gyal said...

Not yet, no, I haven't tried them as yet, I'll have to leave out the meat too.

Oh dear, Cream, just brown bread? Noooo baked beans? Mmmm, toast and cold baked beans...mmmm...I like cold baked beans...with mushrooms...mmm...

10/4/06 9:34 PM  
Blogger cream said...

Janet, don't worry, the dishes won't go away. Enjoy if you can and share your own recipes!

Gigi, as I said you can omit the meat from all the recipes. Do you eat fish?
No, I don't have beans very often. Not my cup of tea.

10/4/06 9:42 PM  
Blogger andrea said...

I've always been amazed at how quickly professional chefs chop food. Perfect for the theme!

10/4/06 10:50 PM  
Blogger Caribbean Colors said...

I've been reading and salivating over the recipes, when high season is over I have plans to try some of them.
On another note: In Belize women refer to a man's hmmhmm as his carrot. You're looking pretty slap happy there with that knife chop chop ouch!
I just couldn't pass that one up.

11/4/06 1:51 AM  
Blogger Hayden said...

I managed to steam some cauliflower tonight.... big accomplishment of late.... *sigh* not much cooking going on here. your recipes all look good though...

11/4/06 3:35 AM  
Blogger cream said...

Andrea, and they go through vast quantities of blue plasters if they're not careful!

Lee, I love it! I will never chop another carrot without tears in my eyes (tears of Belizian laughter!)

Hayden, steamed cauliflower! Nothing wrong with that as long it's nicely seasoned!

11/4/06 9:07 AM  
Blogger Guyana-Gyal said...

Yes, I do eat fish and shrimps and prawns. And I loved lobster when I lived in Jamaica, we don't have it here.

11/4/06 12:47 PM  
Blogger carla said...

When did you start that blog? You have some great looking receipes there - I am almost all vegetarian, but i do eat fish from time to time. I love this illo...I'm glad he's paying attention while slicing that carrot so swiftly:>

11/4/06 4:52 PM  
Blogger Christine said...

Brown toast?!!! If I could cook the way you do, I'd never eat toast again! ;)

I haven't tried a recipe yet, but I haven't been doing the cooking much lately. David has taken over the kitchen. Can't wait to try one out though.

I've been looking into adding cabbage soup into my diet. I was wondering if you could suggest a few spices for me to use. Thx

Peeny! ;)

11/4/06 6:54 PM  
Blogger cream said...

Gigi, I'm sure that there are Guyanese shellfish just as tasty as lobster! I could live on fish and shellfish!

Carla, started it a couple of weeks ago! It was a quick illo but chefs have to watch out when they're slicing their "carrots"

Penny, who wants to cook all the time! In fact I enjoy it better when someone else is cooking.
Green or white cabbage soup can be really nice with a few fennel seeds and paprika, salt and pepper. A squeeze of lemon.
Get David to try some of our recipes and then you won't mind him taking over the kitchen.

11/4/06 8:03 PM  
Blogger Christine said...

Thanks Cream! :)

15/4/06 12:53 AM  

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