International recipes

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I've a vague notion I might have posted this thread topic before, I don’t remember if I posted it, but if not it definitely crossed my mind. Anyway, I think with us being from all over the world it'd be a good idea to post international recipes so we can cook food from all over the place! Here are some Irish offerings:Irish Stew:1 & 1/2lb neck of lamb, diced with the fat trimmed off2 large onions, peeled and sliced1lb potatoes, peeled and sliced2 tablespoons fresh chopped parsley1 tablespoon fresh chopped thymeSalt & black pepper3/4 pint of waterSet the oven to 325 F, or mark 3. Layer the lamb, onions and potatoes in a casserole dish, sprinkling the herbs and seasoning between each of the layers and finishing with a neat layer of potatoes on top. Pour in the water, cover with a piece of buttered greaseproof paper and put on the casserole lid. Cook for 2 to 2 1/2 hours.Dublin Stew: (completely distinct from Irish Stew, which is considered rather high-class by comparison!)2 lb of beef or oxtails3 large onions, peeled and sliced4 medium carrots, peeled and sliced2 doz medium mushrooms, sliced1 & 1/2lb potatoes, peeled and sliced2 large parsnips2 tablespoons fresh chopped parsley1 tablespoon fresh chopped thyme2 tablespoons of barley3 tablespoons of roast beef gravy mixSalt & black pepper3 pints of waterFry the meat in some oil in a large pot. When it's browned on the outside throw in the whole lot of the ingredients, everything, in no particular order, with the exception of the gravy mix. Add the water and bring to the boil. When it has reached boiling point turn the heat down to a low simmer. Leave it like that for about 2 & 1/2 hrs, then add the gravy mix. Simmer for another 15 mins. This is one of those dishes that is much nicer reheated the next day. I always cook it with the next days dinner in mind.Champ:I lb of potatoes, peeled and quartered8 spring onions, trimmed but leaving their green tops1/4 pint milk2 tablespoons of creamSalt and black pepper4 oz melted butterBoil and drain the spuds. Chop the spring onions finely, add to the milk and boil together in a pan for a few minutes. Mash and season the potatoes, then pour in the milk and onions, and the cream, and beat well together. When you're serving the champ make a dent in the middle and pour in the melted butter. The idea is that you dip lumps of champ into the butter as you're eating it.Now - somebody tell me how to make that American southern fried chicken!

The Perfect Pint - GuinnessDon't even think about starting, though, until you have a clean, dry, 20-ounce glass stored at room temperature. A little patience couldn't hurt, either, as the process should take between 90 seconds and two minutes.Pouring is performed in two parts. Start with the glass tilted at a 45 degree angle to the tap and fill 3/4 full, or to the "DRAUGHT" line on an official Guinness glass.Let it settle. Color starts as a light tan and deepens to a dark brown as the stout settles. Settling is complete when a distinct line has formed between the stout and the head, also known as "The Bishop's Collar."Fill to top. Allow for a pinky finger's width of The Bishop's Collar and a slight "prodding of the rim" (head standing above the rim of the glass).Complete the pour with a decorative shamrock. This Irish symbol of good luck might make you believe the beer company's slogan, "Guiness is Good for You." Or, maybe it's the 4.2 percent alcohol by volume.

Ya alco knacker!

Me? Never!! I hate Guinness, it tastes like crap and the Guinness shits are horrible!!

It's tolerable with a bit of blackcurrant mixed in... and it makes the head a nice colour too!

We're not interested in how much you like head...

Yeah, it gives it a big purple head... I suppose I walked myself into that one! - You're still a dirty fucker though!

I'm not denying that!

guiness is yummy ! but only when Im in the mood for it and only if its cold. the guiness shits is bad stuff though. Once I did some drinking with some bands that played here at a big as show and they were all hanging at one bar after it was over. I drank fucking way too much guiness that night, but when your drinking and having a good time and happne to be hanging with flogging molly, what the fuck else would you drink?

Whiskey?

I stay away from whiskey, Im a vodka man myself.

POUTINE! Yum!

Fries, cheese curds and gravy

*DROOOOOOOOOOOOOLS*

Brazilian food! BABY

you know it!!

lol well I don't know about Louisiana but I got the French Creole from my mom's side from Haiti.

Brazillian food? What kind of food is Brazillian?

havent ya ever surfed porn? Brazillian food is sweaty sun drenched hot brazillian ass !

I draw my own porn! And I've got the whole A2A family in my "art".

wow...no