The Gourmet Night Thread [Archive] - Oprano Adult Industry Forums

11-11-2004, 04:17 AM

I'm about to start a 2 day cook-a-thon for a gourmet night a friend and I are having on Saturday Night so I thought I'd share what I'm doing with the oprano gourmet family.

hopefully one day some of you will want to try my cooking badly enough you'll make the trip down under ;-)

So, saturday ....

We have 13 summer wines to taste and matching appetizer sized dishes to go with each wine ...

Here's the menu:

Sparkling Cuvee on Arrival

A selection of Breads & Cheeses / Sauvignon Blanc
A range of locally grown black & green olive tepanades & a variety of olive oils

Duo of Soups - pumpkin soup & roast potato and garlic soup / verdelho

Seafood Stuffed Mushrooms - crumbed and deap fried, topped with hollandaise sauce / wooded & unwooded chardonnay

lemon sorbet

Spicy Warm Duck Salad - roast duck served on a bed of baby spinich with a spicy plum sauce / choice of rose or Cabernet Merlot

Kangaroo Meatballs slowcooked in traditional italian meatball style / shiraz cabernet

Lime & Chilli Sorbet / Bianco Dolce & Rosso Dolce

Champagne & Berry Jellies / sparkling shiraz

Flaming Liqueur Fruit fondue / hinterland botrytis

Fruit & Dessert Cheeses, dried muscatels, grapes, qince paste, dried figs, apricots, blue cheese, goats cheese / hinterland tawny

soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

Here's how it looks right now! LOL

http://www.carlajayne.com/galleries/gourmetnight/pic1.jpg

I'll post the finished product later ;-)

First recipe which I highly recommend :groucho:

Lime & Chilli Sorbet

2 red or green chilli's finely chopped
bottle of plain mineral water - freeze for couple of hours so its pourable but icy
2 limes - grate zest & keep, juice 1 and keep other separate
1 cup sugar
1 cup water

heat sugar and water in pan until dissolved and simmer until mixture starts to thicken - cool
when cool, add chopped chilli's and lime juice and freeze until icy
put sugar, chilli and lime juice and bottle of icy mineral water into food processor, process until smooth
freeze for a few hours and repeat blending - do this as many times as possible, at least 2 - each time it gets smoother in texture
when its blended and you are freezing for the final time, take 2nd lime and carefully scrape out the pulp which is made up of little 'cells' of lime juice. swirl this through the mixture and refreeze

remove from freezer 10 minutes before serving

stay tuned :groucho:

MikeW

11-11-2004, 07:02 AM

cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:

That menu sounds incredibly delicious! please let us know how it turns out!

Winetalk.com

11-11-2004, 07:05 AM

Originally posted by MikeW@Nov 11 2004, 07:03 AM
cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:

That menu sounds incredibly delicious! please let us know how it turns out!
fuck you, Mike!
I could have had it for dinner tomorrow if you weren't busy during one of the conventions!
;-)))))

Winetalk.com

11-11-2004, 07:10 AM

Originally posted by cj@Nov 11 2004, 04:18 AM
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

and 'till this date we were NEVER able duplicate the skin crust you've made!

here is a deal:
when you find 2 weeks of free time-
we'll fly you over, all expences paid and chain you in the kitchen!
;_))

MikeW

11-11-2004, 07:12 AM

Originally posted by Serge_Oprano+Nov 11 2004, 08:06 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Serge_Oprano @ Nov 11 2004, 08:06 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-MikeW@Nov 11 2004, 07:03 AM
cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:

That menu sounds incredibly delicious! please let us know how it turns out!
fuck you, Mike!
I could have had it for dinner tomorrow if you weren't busy during one of the conventions!
;-))))) [/b][/quote]
hahahahahaha!!!

11-11-2004, 07:31 AM

Originally posted by Serge_Oprano+Nov 11 2004, 07:11 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Serge_Oprano @ Nov 11 2004, 07:11 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-cj@Nov 11 2004, 04:18 AM
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

and 'till this date we were NEVER able duplicate the skin crust you've made!

here is a deal:
when you find 2 weeks of free time-
we'll fly you over, all expences paid and chain you in the kitchen!
;_)) [/b][/quote]
HAHAHHAHAHAHAHHA

I'll do one better, i'll give you the secret ;-)

you have to commit to basting it every 30 minutes for the entire 4 hours of cooking it ... make the baste out of olive oil, whatever herbs flavoring you want (dry herbs, garlic, or a sauce like plum), and each time you take the duck out, add some pan juices to the baste liquid that's left.

crispiness is the result of the skin shriveling up so you the more liquid you add the more it sizzles - almost like deep fried skin.

11-11-2004, 07:38 AM

Originally posted by MikeW@Nov 11 2004, 07:03 AM
cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:
from you? of course not :inlove:

:P

>>That menu sounds incredibly delicious! please let us know how it turns out!

you bet, i'll be photographing the entire process for an ebook so i'll share as i go ;-)

MikeW

11-11-2004, 07:48 AM

Originally posted by cj@Nov 11 2004, 08:39 AM
you bet, i'll be photographing the entire process for an ebook so i'll share as i go ;-)
Ahhhh!! porno for food lovers! ;-)))

:rokk:

Winetalk.com

11-11-2004, 08:05 AM

Originally posted by cj+Nov 11 2004, 07:32 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (cj @ Nov 11 2004, 07:32 AM)</td></tr><tr><td id='QUOTE'> Originally posted by Serge_Oprano@Nov 11 2004, 07:11 AM
<!--QuoteBegin-cj@Nov 11 2004, 04:18 AM
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

and 'till this date we were NEVER able duplicate the skin crust you've made!

here is a deal:
when you find 2 weeks of free time-
we'll fly you over, all expences paid and chain you in the kitchen!
;_))
HAHAHHAHAHAHAHHA

I'll do one better, i'll give you the secret ;-)

you have to commit to basting it every 30 minutes for the entire 4 hours of cooking it ... make the baste out of olive oil, whatever herbs flavoring you want (dry herbs, garlic, or a sauce like plum), and each time you take the duck out, add some pan juices to the baste liquid that's left.

crispiness is the result of the skin shriveling up so you the more liquid you add the more it sizzles - almost like deep fried skin. [/b][/quote]
no, this si NOT better!!!
because....
1) you missed the key ingridient I recall:
you were taking it out of the oven every 1/2 hour and cooled it!
Little things mean a lot!
;_)

2) I'd rather have you do it in person and you don't even have to be nekkid
;-)))

Vick

11-11-2004, 08:17 AM

That sounds incredible CJ
:wnw: :wnw:

I believe great cooking is an expression of emotion, you can't prepare excellent food unless you love the people you're cooking for or you love to prepare food

Please let us know how it all goes CJ

gonzo

11-11-2004, 08:36 AM

Winetalk.com

11-11-2004, 08:38 AM

Originally posted by gonzo+Nov 11 2004, 08:37 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (gonzo @ Nov 11 2004, 08:37 AM)</td></tr><tr><td id='QUOTE'> Originally posted by Serge_Oprano@Nov 11 2004, 07:11 AM
<!--QuoteBegin-cj@Nov 11 2004, 04:18 AM
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

and 'till this date we were NEVER able duplicate the skin crust you've made!

here is a deal:
when you find 2 weeks of free time-
we'll fly you over, all expences paid and chain you in the kitchen!
;_))
According to Viv and JP she likes to be chained nekkid to the fridge [/b][/quote]
Gozo,
at my age FRIDGE has more meaning than nekkid
;-))))

11-11-2004, 08:43 AM

Originally posted by Serge_Oprano@Nov 11 2004, 08:06 AM
no, this si NOT better!!!
because....
1) you missed the key ingridient I recall:
you were taking it out of the oven every 1/2 hour and cooled it!
Little things mean a lot!
a keen eye!!

ok good point :rolleyes:

but next time I want to cook lamb shanks :groucho: another of my specialties

11-11-2004, 08:48 AM

Originally posted by Vick@Nov 11 2004, 08:18 AM
That sounds incredible CJ
:wnw: :wnw:

I believe great cooking is an expression of emotion, you can't prepare excellent food unless you love the people you're cooking for or you love to prepare food

Please let us know how it all goes CJ
Vick, this is so true
I would love to be able to cook up a huge feast for oprano like Mike & Billy do every year with the crawfish party!!

throwing dinner parties is one of my favorite activities - i love spending all day cooking, but I do everything i can to get out of cleaning up :biglaugh:

I think the best thing about preparing meals for people is making things that you know those people really like ... I like making dishes at dinner parties knowing its someones absolute favorite or remembering that they like their steak done a certain way.

well, the meatballs are in the slowcooker overnight, the duck is ready to put in the oven in the morning and i'm off to catch a few zzz's before day 2 ;-)))

Winetalk.com

11-11-2004, 09:00 AM

Originally posted by cj@Nov 11 2004, 08:49 AM

throwing dinner parties is one of my favorite activities - i love spending all day cooking, but I do everything i can to get out of cleaning up :biglaugh:

don't we know that!!!?
;-))

http://www.sexia.com/gallery/webmaster/page5/serge_files/main.jpg

CuriousToyBoy

11-11-2004, 09:21 AM

Ahhhhh.

While many of you poor suckers read CJ's menu and drool, I sit here comfortably knowing that I will be partaking of each the courses personally Saturday night....

:redance:

CJ, those mushrooms and the meatballs and the duck have me ringing gourmet home deliver right now !!!!

Dr Atkins can take the South Beach Diet and give it to the Israeli Army to shove up Nathan Pritikin's ass.

I'm gonna make a pig of myself !!!!

:ph34r:

Winetalk.com

11-11-2004, 09:22 AM

Originally posted by CuriousToyBoy@Nov 11 2004, 09:22 AM

Dr Atkins can take the South Beach Diet and give it to the Israeli Army to shove up Nathan Pritikin's ass.

may I watch?
;-)))

CuriousToyBoy

11-11-2004, 09:22 AM

Oh, and I bags doing the dishes after the first 2 courses so I can sloth my way through the rest of the evening.

:bdance: :moon:

CuriousToyBoy

11-11-2004, 09:23 AM

Originally posted by Serge_Oprano+Nov 12 2004, 12:23 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Serge_Oprano @ Nov 12 2004, 12:23 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-CuriousToyBoy@Nov 11 2004, 09:22 AM

Dr Atkins can take the South Beach Diet and give it to the Israeli Army to shove up Nathan Pritikin's ass.

may I watch?
;-))) [/b][/quote]
I'll reserve you front row tickets Serge.

:ph34r:

Vick

11-11-2004, 09:53 AM

Originally posted by cj+Nov 11 2004, 08:49 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (cj @ Nov 11 2004, 08:49 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Vick@Nov 11 2004, 08:18 AM
That sounds incredible CJ
:wnw: :wnw:

I believe great cooking is an expression of emotion, you can't prepare excellent food unless you love the people you're cooking for or you love to prepare food

Please let us know how it all goes CJ
Vick, this is so true
I would love to be able to cook up a huge feast for oprano like Mike & Billy do every year with the crawfish party!!

throwing dinner parties is one of my favorite activities - i love spending all day cooking, but I do everything i can to get out of cleaning up :biglaugh:

I think the best thing about preparing meals for people is making things that you know those people really like ... I like making dishes at dinner parties knowing its someones absolute favorite or remembering that they like their steak done a certain way.

well, the meatballs are in the slowcooker overnight, the duck is ready to put in the oven in the morning and i'm off to catch a few zzz's before day 2 ;-))) [/b][/quote]
Try staying angry with anyone who has just prepared you an excellent meal

You can't do it

Winetalk.com

11-11-2004, 10:03 AM

Originally posted by Vick@Nov 11 2004, 09:54 AM

Try staying angry with anyone who has just prepared you an excellent meal

You can't do it
excellence is in the eys of the beholder....
as Jackie Mason once said:
"For me, my girlfriend is the best woman in the world,
but for my wife...."
;-)))

Vick

11-11-2004, 10:05 AM

Originally posted by Serge_Oprano@Nov 11 2004, 10:04 AM
as Jackie Mason once said:
"For me, my girlfriend is the best woman in the world,
but for my wife...."
;-)))
ah ha ha ha ha

:wnw:

Lee

11-11-2004, 10:10 AM

That chilli / lime sorbet sounds delicious.

Think im going to try that recipe myself this weekend when the in-law types come round for dinner :)

Nickatilynx

11-11-2004, 10:58 AM

Cooking has become my hobby (lots of hours to fill , not drinking)

My latest Pièce de résistance is Sirloin stuffed with foie gras , with sauted apples and pears...

:)

TheEnforcer

11-11-2004, 11:49 AM

MikeW

11-11-2004, 12:00 PM

Originally posted by TheEnforcer+Nov 11 2004, 12:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (TheEnforcer @ Nov 11 2004, 12:50 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-MikeW@Nov 11 2004, 07:03 AM
cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:

That menu sounds incredibly delicious! please let us know how it turns out!
Back off Mike she's MINE!! :woo: [/b][/quote]
hahaha! you've got competition! ;-))))))

:shooter:

TheEnforcer

11-11-2004, 12:23 PM

Originally posted by MikeW+Nov 11 2004, 12:01 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (MikeW @ Nov 11 2004, 12:01 PM)</td></tr><tr><td id='QUOTE'> Originally posted by TheEnforcer@Nov 11 2004, 12:50 PM
<!--QuoteBegin-MikeW@Nov 11 2004, 07:03 AM
cj - OK then ... would a marriage proposal be out of line?? ;-)))))) :inlove:

That menu sounds incredibly delicious! please let us know how it turns out!
Back off Mike she's MINE!! :woo:
hahaha! you've got competition! ;-))))))

:shooter: [/b][/quote]
Better watch yourself.... that oh so amazing voice and personality brings out the sneeky bastard in me!! :P

Nickatilynx

11-11-2004, 12:26 PM

Both of you....

stop being gay!!!

;-)))

I mean we are webmasters for Christsake, just say NO to pussy fever!!!

;-)))

Winetalk.com

11-11-2004, 12:29 PM

Originally posted by Nickatilynx@Nov 11 2004, 12:27 PM
Both of you....

stop being gay!!!

;-)))

I mean we are webmasters for Christsake, just say NO to pussy fever!!!

;-)))
Nick, it ain't pussy...it's a roasted duck!!!!!!!!!!!!
;-)))

SykkBoy

11-11-2004, 02:06 PM

ok, I'll throw done the proverbial oven glove
we need a Webmaster Iron Chef!

CJ, I'll see your chile-lime sorbet and raise it a pink peppercorn ice cream :)

thanks for the duck tip...duck is one of my weaknesses

duck, baking (I hate to measure shit) and pasta (though I'm getting better with pasta)
my biggest strength is sauces, jams, jellies and forcing twisted influences into most any "typical" dish (all those years working for Mark Miller and Marinus DeBruin really did pay off)

it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)

Yug

11-11-2004, 07:02 PM

I think if i concerntrate hard enough, i can smell the kangaroo meatballs over on the northside :P

I'm hanging out for the 'Purve Cookbook by CJ' ... geezus i need it, everytime i cook i end up drinking the red wine im supposed to be 'adding' to the meal ... i end up pissed and burning my dinner by the end of the night ... :rolleyes:

11-11-2004, 07:24 PM

Originally posted by CuriousToyBoy@Nov 11 2004, 09:23 AM
Oh, and I bags doing the dishes after the first 2 courses so I can sloth my way through the rest of the evening.

:bdance: :moon:
almost everything will be served in paper/plastic dishes and a bin will be provided for your convenience :biglaugh:

oh my god my house smells absolutely amazing

I've got a duck in the oven, meatballs have been cooking overnight in the slow cooker and in the background i'm designing banners :biglaugh:

sykk, if you can make that icecream non dairy i'm in LOL
pink peppercorn - yum. i've had white pepper icecream before and it was surprisingly delicious ... would love to try pink peppercorn

I think we definately need some kind of webmaster cook off LOL after the belly flop contest at the next show ;-))))

11-11-2004, 07:26 PM

Originally posted by Serge_Oprano+Nov 11 2004, 12:30 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Serge_Oprano @ Nov 11 2004, 12:30 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Nickatilynx@Nov 11 2004, 12:27 PM
Both of you....

stop being gay!!!

;-)))

I mean we are webmasters for Christsake, just say NO to pussy fever!!!

;-)))
Nick, it ain't pussy...it's a roasted duck!!!!!!!!!!!!
;-))) [/b][/quote]
EXACTLY!!!

If pussy tasted that good there would have been no need for the feminist movement!!!!!!!

:yowsa:

SykkBoy

11-11-2004, 07:52 PM

Originally posted by cj@Nov 11 2004, 07:25 PM

sykk, if you can make that icecream non dairy i'm in LOL
pink peppercorn - yum. i've had white pepper icecream before and it was surprisingly delicious ... would love to try pink peppercorn

hmmm, I'll have to try it with Silk and see if that will work

when I worked at Coyote Cafe (RIP) we were always coming up with off the wall flavors and some were better than others...we had pink peppercorns for another dish on hand, so I re-did a white pepper ice cream recipe, substituting the pink peppercorns and added a splash of grenadine into the mix, then served it in a dish that had a little caramel at the bottom and some ground roasted pine nuts on top...

11-11-2004, 08:13 PM

stop it lance or i'll be humping your leg :rolleyes: LOL

duck went into the oven 2 hours ago looking like this ...
http://www.carlajayne.com/galleries/gourmetnight/pic2.jpg

now it looks like this ....
http://www.carlajayne.com/galleries/gourmetnight/pic3.jpg

The meatballs are done ;-)
http://www.carlajayne.com/galleries/gourmetnight/pic4.jpg

friday noon here, 31 hours till guests arrive!

Nickatilynx

11-11-2004, 08:30 PM

Originally posted by cj@Nov 11 2004, 04:27 PM

If pussy tasted that good there would have been no need for the feminist movement!!!!!!!

:yowsa:
Pussy , much like wine , truffles , and caviar , is an acquired taste

:)

SykkBoy

11-11-2004, 09:51 PM

Originally posted by cj@Nov 11 2004, 08:14 PM
stop it lance or i'll be humping your leg :rolleyes: LOL

then I'll wait before giving out my secret to a jalepeno ice cream that even people who don't like spicy food will love...(just don't tell them what's in it ;-))

shall I wear something formal for the leg humping?

my food ebook (if I ever get around to it) is going to be a desert book for people who can't bake (like me ;-))

HoneyBlond

11-12-2004, 12:21 AM

Can't type ...
Drooling....
:awinky:

Hell Puppy

11-12-2004, 12:47 AM

Originally posted by cj@Nov 11 2004, 04:18 AM
I'm about to start a 2 day cook-a-thon for a gourmet night a friend and I are having on Saturday Night so I thought I'd share what I'm doing with the oprano gourmet family.

hopefully one day some of you will want to try my cooking badly enough you'll make the trip down under ;-)

So, saturday ....

We have 13 summer wines to taste and matching appetizer sized dishes to go with each wine ...

Here's the menu:

Sparkling Cuvee on Arrival

A selection of Breads & Cheeses / Sauvignon Blanc
A range of locally grown black & green olive tepanades & a variety of olive oils

Duo of Soups - pumpkin soup & roast potato and garlic soup / verdelho

Seafood Stuffed Mushrooms - crumbed and deap fried, topped with hollandaise sauce / wooded & unwooded chardonnay

lemon sorbet

Spicy Warm Duck Salad - roast duck served on a bed of baby spinich with a spicy plum sauce / choice of rose or Cabernet Merlot

Kangaroo Meatballs slowcooked in traditional italian meatball style / shiraz cabernet

Lime & Chilli Sorbet / Bianco Dolce & Rosso Dolce

Champagne & Berry Jellies / sparkling shiraz

Flaming Liqueur Fruit fondue / hinterland botrytis

Fruit & Dessert Cheeses, dried muscatels, grapes, qince paste, dried figs, apricots, blue cheese, goats cheese / hinterland tawny

soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!

Here's how it looks right now! LOL

http://www.carlajayne.com/galleries/gourmetnight/pic1.jpg

I'll post the finished product later ;-)

First recipe which I highly recommend :groucho:

Lime & Chilli Sorbet

2 red or green chilli's finely chopped
bottle of plain mineral water - freeze for couple of hours so its pourable but icy
2 limes - grate zest & keep, juice 1 and keep other separate
1 cup sugar
1 cup water

heat sugar and water in pan until dissolved and simmer until mixture starts to thicken - cool
when cool, add chopped chilli's and lime juice and freeze until icy
put sugar, chilli and lime juice and bottle of icy mineral water into food processor, process until smooth
freeze for a few hours and repeat blending - do this as many times as possible, at least 2 - each time it gets smoother in texture
when its blended and you are freezing for the final time, take 2nd lime and carefully scrape out the pulp which is made up of little 'cells' of lime juice. swirl this through the mixture and refreeze

remove from freezer 10 minutes before serving

stay tuned :groucho:
Where's the gravy and biscuits?

and the kangaroo balls scare me.

other than that, as long as there's tabasco available it looks great!

gonzo

11-12-2004, 01:01 AM

Originally posted by SykkBoy@Nov 11 2004, 02:07 PM

it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)
How do you boil it in the microwave?

SykkBoy

11-12-2004, 01:07 AM

Originally posted by gonzo+Nov 12 2004, 01:02 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (gonzo @ Nov 12 2004, 01:02 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-SykkBoy@Nov 11 2004, 02:07 PM

it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)
How do you boil it in the microwave? [/b][/quote]
put water in the microwave and nuke it for 15 minutes ;-))

I'm also actually a bit of a microwave chef

want fluffy scrambled eggs and don't have a frying pan?
crck 3 eggs and beat them together with a little milk, salt and pepper and pour the wash into a ziplock bag. Make sure the bag is *sealed TIGHT and microwave for 45 seconds on high
some older microwaves, it takes 1 minute

*disclaimer* if you fail to seaql the bag tight and the eggs blow up and fmake your microwave dirty, don't blame me ;-)

11-12-2004, 01:21 AM

ok, duck is done, deboned and ready to be served, here's our 'test plate'

http://www.carlajayne.com/galleries/gourmetnight/pic5.jpg

we're about to start on the mushrooms ;-)

http://www.carlajayne.com/galleries/gourmetnight/pic6.jpg

:groucho:

gonzo

11-12-2004, 01:43 AM

Originally posted by SykkBoy+Nov 12 2004, 01:08 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SykkBoy @ Nov 12 2004, 01:08 AM)</td></tr><tr><td id='QUOTE'> Originally posted by gonzo@Nov 12 2004, 01:02 AM
<!--QuoteBegin-SykkBoy@Nov 11 2004, 02:07 PM

it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)
How do you boil it in the microwave?
put water in the microwave and nuke it for 15 minutes ;-))

I'm also actually a bit of a microwave chef

want fluffy scrambled eggs and don't have a frying pan?
crck 3 eggs and beat them together with a little milk, salt and pepper and pour the wash into a ziplock bag. Make sure the bag is *sealed TIGHT and microwave for 45 seconds on high
some older microwaves, it takes 1 minute

*disclaimer* if you fail to seaql the bag tight and the eggs blow up and fmake your microwave dirty, don't blame me ;-) [/b][/quote]
IRON CHEF CALI vs IRON CHEF OZZIE

Whos cuisine will reign supreme?

*KK*

11-12-2004, 01:44 AM

Originally posted by Hell Puppy@Nov 11 2004, 09:48 PM
Where's the gravy and biscuits?
DAMN YOU!!!!!!!!!!!!!!!!!

I used to change planes in ATL when it made sense to fly on Delta just to get the airport version of the real thing which is better than ANYTHING west of Georgia.

Someone please, please, please, bring me biscuits and gravy when you come out here next week!

Winetalk.com

11-12-2004, 06:52 AM

cj,
you sure you don't wanna come over?
;_)))

Vick

11-12-2004, 11:07 AM

Originally posted by cj@Nov 12 2004, 01:22 AM
ok, duck is done, deboned and ready to be served, here's our 'test plate'

http://www.carlajayne.com/galleries/gourmetnight/pic5.jpg

:groucho:
Oh My

Foodgasm

11-13-2004, 12:36 AM

Originally posted by Serge_Oprano@Nov 12 2004, 06:53 AM
cj,
you sure you don't wanna come over?
;_)))
you know it!!!
especially if MikeW bothers to join us for dinner this time :groucho:

ok, the berry fruit jellies are done, chicken wings are par-cooked, tables are set, deck is clean, candles are out, covers on lights - 3 hours till guests arrive and everything is under control in the kitchen!!

That's what happens when 3 girls are in charge ;-)))))

:bdance:

now kezza is straightening toni's hair :rolleyes:

Vick, the taste is orgasmic - the chilli that's sprinkled on top is roast chilli - i didn't stuff the duck before i cooked it, but i did slot a garlic clove and 2 whole chilli's inside :okthumb:

pics to follow once the dishes are plated up ;-)

Dravyk

11-13-2004, 01:06 AM

Geez, that looks great, CJ!

Only problem is I'm about 16,000 miles too damned far away! :(

CuriousToyBoy

11-13-2004, 03:18 AM

CJ,

Gourmet night starts in 5 minutes...

I have been ready for an hour.

Leisa is screaming that she has nothing to wear AND makeup is yet to be done.

Babysitter is late.

Taxi yet to be rung.

If I miss the mushrooms I am going to have to kill sombody.

:ph34r:

11-13-2004, 06:03 AM

LMAO
glad to see you made it on time toyboy!!!

9.30pm and the duck salad has just been served, all meals so far have been a hit!

kangaroo meatballs are about to go out and then i'm kicking back with dessert and excellent company

wish ya'all were here ;-)

MikeW

11-13-2004, 07:22 AM

Originally posted by cj+Nov 13 2004, 01:37 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (cj @ Nov 13 2004, 01:37 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Serge_Oprano@Nov 12 2004, 06:53 AM
cj,
you sure you don't wanna come over?
;_)))
you know it!!!
especially if MikeW bothers to join us for dinner this time :groucho:

[/b][/quote]
After witnessing your preparation of such an incredible 'eating event' (dinner doesn't do it justice!), I wouldn't miss it for the world! ;-))))

:wnw:

Winetalk.com

11-13-2004, 07:49 AM

Originally posted by MikeW+Nov 13 2004, 07:23 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (MikeW @ Nov 13 2004, 07:23 AM)</td></tr><tr><td id='QUOTE'> Originally posted by cj@Nov 13 2004, 01:37 AM
<!--QuoteBegin-Serge_Oprano@Nov 12 2004, 06:53 AM
cj,
you sure you don't wanna come over?
;_)))
you know it!!!
especially if MikeW bothers to join us for dinner this time :groucho:

After witnessing your preparation of such an incredible 'eating event' (dinner doesn't do it justice!), I wouldn't miss it for the world! ;-))))

:wnw: [/b][/quote]
cj,
when and where should we send the tix???

and I am serious as a hard on!
;-)))

Vick

11-13-2004, 09:07 AM

Originally posted by cj@Nov 13 2004, 06:04 AM
wish ya'all were here ;-)
Not half as much as we wish we were there (ok forget the we and replace it with I)

Thanks for sharing it with us CJ

Winetalk.com

11-13-2004, 09:18 AM

Gonzo, can you make me button:
Free CJ!
;-))))

gonzo

11-13-2004, 10:26 AM

Originally posted by Serge_Oprano@Nov 13 2004, 09:19 AM
Gonzo, can you make me button:
Free CJ!
;-))))
Ive been after her for a year to get over here.
I even know where we can find the perfect waiter for the meal.

11-13-2004, 11:24 AM

its 2.45am, last guests left at about 2 - deck is clean, kitchen is ... well, not that messy (kezza rocks) LOL

the night was a raging success - everyone was blown away with the food and the atmosphere was perfect, good company, and the whole thing went off without a hitch!

i'm sipping some left over rosso dolce and thinking the only thing that would have made the night better is sharing it with my oprano friends.

every dish i served i thought of someone here and a dining moment i've had with them over the years. food and wine always tastes better when the company is special.

food rocks ;-)

some final wrap up pics ...

the service area ...
http://www.carlajayne.com/galleries/gourmetnight/pic7.jpg

the seafood stuffed mushrooms with hollandaise sauce
http://www.carlajayne.com/galleries/gourmetnight/pic8.jpg

champagne berry jellies
http://www.carlajayne.com/galleries/gourmetnight/pic10.jpg

kezza and I after a hard night in the kitchen - yes, we both worked the entire night in dresses and heels ;-)))
http://www.carlajayne.com/galleries/gourmetnight/pic9.jpg

Opti

11-13-2004, 11:27 AM

Originally posted by Vick+Nov 14 2004, 12:08 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Vick @ Nov 14 2004, 12:08 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-cj@Nov 13 2004, 06:04 AM
wish ya'all were here ;-)
Not half as much as we wish we were there (ok forget the we and replace it with I)

Thanks for sharing it with us CJ [/b][/quote]
I'm slashing my wrists reading this Cj :(

At least I know it must be worse for Lisa :nyanya:

pushpills

11-13-2004, 11:28 AM

You are quite the little chef. It all looks and sounds so delicious!

Someone even ate the phone! (top pic)

11-13-2004, 11:34 AM

opti, lisa didn't make it NOR did she call me to tell me why!!!!!!! *smack* but i'll forgive her, because her friend dave came and brought this absolutely fucking georgeous 20 something boy that xippy and I enjoyed all evening ;-))))

steve, i've never put a phone there - its next to the kitchen - when i'm cooking, the phone can ring all it likes. anything important goes to icq, and i have sound up when i'm cooking so i can respond immediately. priorities!! ;-)

Opti

11-13-2004, 11:44 AM

Originally posted by cj@Nov 14 2004, 02:35 AM
opti, lisa didn't make it NOR did she call me to tell me why!!!!!!! *smack* but i'll forgive her, because her friend dave came and brought this absolutely fucking georgeous 20 something boy that xippy and I enjoyed all evening ;-))))
David did always know exactly the right gift to bring along to a dinner party! :D

(but does he generally come in a couple with boys these days??)

11-13-2004, 11:56 AM

HAHAHAHHAHAHAHAHHHAA

we had bets going all night on cute boy's sexual orientation - it would have been funny to be a fly on the wall

xippy "I wonder if he likes pussy or not"
cj "I wonder if he'll like my pussy"

;-))))

Hell Puppy

11-13-2004, 06:01 PM

Originally posted by cj@Nov 13 2004, 11:25 AM

the service area ...
http://www.carlajayne.com/galleries/gourmetnight/pic7.jpg

Odd....I thought microwaves would have the controls on the left side down under...

HoneyBlond

11-13-2004, 06:20 PM

CJ - The night was sensational!!!
It was everything you promised great food, great wine and great company.
Thank You for sharing it with us.
:)

Lindsay - Wow what a smalll world huh?
It was great to catch up after all these years :awinky:

we had bets going all night on cute boy's sexual orientation - it would have been funny to be a fly on the wall

xippy "I wonder if he likes pussy or not"
cj "I wonder if he'll like my pussy"

Damn with all that sensational food I must have missed him!
:(

Dravyk

11-13-2004, 07:12 PM

Originally posted by Hell Puppy@Nov 13 2004, 06:02 PM
Odd....I thought microwaves would have the controls on the left side down under...
Well you do know, Down Under microwaves actually chill food. :unsure:

11-13-2004, 08:06 PM

Originally posted by Hell Puppy@Nov 13 2004, 06:02 PM

Odd....I thought microwaves would have the controls on the left side down under... [/quote]
LOL
no, but the fridge does :rolleyes:

Rolo

11-13-2004, 09:06 PM

Originally posted by cj@Nov 13 2004, 05:07 PM

Odd....I thought microwaves would have the controls on the left side down under...
LOL
no, but the fridge does :rolleyes: [/quote]
In Greenland people have a fridge to keep food from freezing :awinky:

CuriousToyBoy

11-14-2004, 05:20 AM

Originally posted by HoneyBlond@Nov 14 2004, 09:21 AM
Lindsay - Wow what a smalll world huh?
It was great to catch up after all these years :awinky:
WAY small babe.

Look forward to catching up again really soon.

:ph34r:

CuriousToyBoy

11-14-2004, 05:34 AM

Well CJ, you and the girls certainly outdid yourself !

Sen-fucking-sational evening.

Great food (sort of overdid it on the mushrooms, but damn it was worth it), excellent wine and a pretty damn good group of people, shame you had to bring down the tone by having me there !!!

Apart from Kim, there was another blast from the past in Ducky and it definitely was not a boring crowd apart from that.

For those who missed out.. tough titties.

:ph34r:

11-14-2004, 08:41 PM

Originally posted by HoneyBlond@Nov 13 2004, 06:21 PM
CJ - The night was sensational!!!
It was everything you promised great food, great wine and great company.
Thank You for sharing it with us.
Thanks Babe - I'm so glad you could join us for the night and I loved meeting David ... and yes baby *almost* made me clucky - especially if he's always that quiet :biglaugh:

Damn with all that sensational food I must have missed him!

he was in the group of 3 guys setting right next to you!!! :rolleyes: that's what you get for being content with what you've got, ya forgot how to purve!!!! ;-))))

the young one was cute boy, the older guy was my dad and the guy in the middle was Lisa's friend Dave ... he knows rob, troy and some of the old sexrev crew - we used to go out and play pool together regularly. That was the other 6 degrees i forgot to mention to you ;-)

Lisa

11-14-2004, 09:05 PM

So sorry I didn't make it CeeJ. I was feeling pretty crappy when I woke up Saturday...mooched around all day, lay down for a nap around 2pm in the hopes of feeling well enough to head out...and woke up at 4am. :(

'Cute Guy' is Lachie. Recently separated muso (you've almost certainly see him play at The Pav...he was the bass player in the band when we used to hang there regularlyish...tho I think you had the hots for the lead guitarist/singer Matt...).

11-14-2004, 09:20 PM

Originally posted by CuriousToyBoy@Nov 14 2004, 05:35 AM
Well CJ, you and the girls certainly outdid yourself !

Sen-fucking-sational evening.

Great food (sort of overdid it on the mushrooms, but damn it was worth it)
thanks sweetie ;-)
was great to see you and Leisa having such a great time & enjoying the food so much.

Leisa spent a bit of time with me in the kitchen in the hope i'd prepare too much of something :biglaugh: several people snuck into the kitchen throughout the night to ask if they could have more mushrooms - I really thought I had fucked them up because I made the mousse incorrectly & had to do an emergency fix up - nobody noticed ;-))))

As you can probably tell, I love cooking and it was my pleasure all the way.

We also ended up with 3 boxes of christmas gifts to take to the childrens hospital thanks to everyone's generosity!

The details so far of the next event are as follows:

May 2005 - Winter Gourmet Night
+ Traditional winter dishes including a rich red wine ragout and a range of full bodied wines to compliment.
+ Location as yet undecided
+ We'll be collecting blankets for a homeless shelter a friend volunteers at.

If you would like to attend, let me know ;-) More details closer to the event!

11-14-2004, 09:23 PM

Originally posted by Lisa@Nov 14 2004, 09:06 PM
So sorry I didn't make it CeeJ. I was feeling pretty crappy when I woke up Saturday...mooched around all day, lay down for a nap around 2pm in the hopes of feeling well enough to head out...and woke up at 4am. :(

'Cute Guy' is Lachie. Recently separated muso (you've almost certainly see him play at The Pav...he was the bass player in the band when we used to hang there regularlyish...tho I think you had the hots for the lead guitarist/singer Matt...).
Good thing we didn't prank call you then :biglaugh:

Hope you are feeling better babe - we missed your company.

Lochie is a musician too?!?!?!??! oh god, i'm gonna slide off my chair here :rolleyes:

Half an hour into the night he realized he had worked at my parents restaurant as a kitchen hand about 5 years ago for about a year - how Kez and I don't remember him is beyond me :rolleyes:

So ... it must be time for a night of pool at the pav huh? ;-)