Comments for Mouthwatering (Recipes and restaurant reviews) http://mouthwatering.wordpress.com Sarah and Paul's mouthwatering recipes and restaurant reviews Wed, 29 Apr 2009 08:28:49 +0000 http://wordpress.com/ hourly 1 Comment on Chinese style stir-fried vegetables recipe by spatra http://mouthwatering.wordpress.com/2008/11/30/chinese-style-stir-fried-vegetables-recipe/#comment-197 spatra Wed, 29 Apr 2009 08:28:49 +0000 http://mouthwatering.wordpress.com/?p=39#comment-197 Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

]]> Comment on Chicken and Chorizo Stew Recipe by Malc http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-192 Malc Mon, 10 Mar 2008 16:12:31 +0000 http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-192 The above was the second most memorable dish I've ever enjoyed. Number #1 was a peasant fish stew in a fisherman's hut at the end of a fishing jetty on the Algarve Coast in about 1977. An astonishingly wonderful smell attracted us to the wooden hut doorway. It was a resting place for local fishermen, but friendly to people who wondered in. A bowl for donations on a trestle table next to a giant stock pot. Wooden bench seats down the sides. A little signalling and a donation got us a large helping and some very fresh bread. I don't know what the other ingredients were other than large chunks of ultra fresh fish and lots of garlic and olive oil, as I was too busy eating it and literally fighting back tears of joy. The above was the second most memorable dish I’ve ever enjoyed.

Number #1 was a peasant fish stew in a fisherman’s hut at the end of a fishing jetty on the Algarve Coast in about 1977. An astonishingly wonderful smell attracted us to the wooden hut doorway. It was a resting place for local fishermen, but friendly to people who wondered in. A bowl for donations on a trestle table next to a giant stock pot. Wooden bench seats down the sides. A little signalling and a donation got us a large helping and some very fresh bread. I don’t know what the other ingredients were other than large chunks of ultra fresh fish and lots of garlic and olive oil, as I was too busy eating it and literally fighting back tears of joy.

]]> Comment on Chicken and Chorizo Stew Recipe by Malc http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-191 Malc Mon, 10 Mar 2008 15:51:20 +0000 http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-191 Had almost exactly this (a Cassoulet variation) in the South of France about 30 years ago. It was SO good I never forgot it. Thanks for putting the recipe up. Had almost exactly this (a Cassoulet variation) in the South of France about 30 years ago. It was SO good I never forgot it. Thanks for putting the recipe up.

]]> Comment on Lamb Rogan Josh Recipe by Paul Lomax http://mouthwatering.wordpress.com/2007/05/31/lamb-rogan-josh-recipe/#comment-64 Paul Lomax Thu, 09 Aug 2007 16:22:45 +0000 http://mouthwatering.wordpress.com/2007/05/31/lamb-rogan-josh-recipe/#comment-64 Hi Andy, Depends how hungry you are - probably 4-6 servings. I've used cardamom in the past, but I think it can sometimes overpower the other flavours. Plus you have to remember to pick the husks out afterwards (count them in, count them out). Optional ingredient I guess. If you try it, let us know what you think. Cheers Paul Hi Andy,

Depends how hungry you are – probably 4-6 servings.

I’ve used cardamom in the past, but I think it can sometimes overpower the other flavours. Plus you have to remember to pick the husks out afterwards (count them in, count them out). Optional ingredient I guess.

If you try it, let us know what you think.

Cheers

Paul

]]> Comment on Lamb Rogan Josh Recipe by Andy Orme http://mouthwatering.wordpress.com/2007/05/31/lamb-rogan-josh-recipe/#comment-63 Andy Orme Thu, 09 Aug 2007 15:03:58 +0000 http://mouthwatering.wordpress.com/2007/05/31/lamb-rogan-josh-recipe/#comment-63 How many people does this serve ? Also most other recipes I've looked at have had cardamom in them, just wondering why you have left it out? Kind regards Andy. How many people does this serve ? Also most other recipes I’ve looked at have had cardamom in them, just wondering why you have left it out?

Kind regards Andy.

]]> Comment on Chicken and Chorizo Stew Recipe by Box Wines http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-59 Box Wines Thu, 05 Jul 2007 12:09:33 +0000 http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comment-59 I just tried a bottle of <a href="http://www.boxwines.org/articles/d%e2%80%99arenberg-the-stump-jump-red-2005.htm" rel="nofollow">Stump Jump Red</a> and really enjoyed it. I linked to your recipe - sounds yummy! Roger I just tried a bottle of Stump Jump Red and really enjoyed it. I linked to your recipe – sounds yummy!

Roger

]]> Comment on Chianti Mutton Recipe by Meredith http://mouthwatering.wordpress.com/2007/03/04/lamb-chianti-recipe/#comment-3 Meredith Tue, 20 Mar 2007 00:18:16 +0000 http://mouthwatering.wordpress.com/2007/03/04/lamb-chianti-recipe/#comment-3 I tried this recipe and loved it. Thanks so much for this post. I actually used Merlot instead because I had some around to use up. I also used a vegetarian lamb. I actually got some veg lamb at an Asian market a few weeks ago and had it in the freezer and had no idea what to do with it so this recipe really came in handy. I couldn't find too many interesting recipes for it on any other cooking sites. I tried this recipe and loved it. Thanks so much for this post. I actually used Merlot instead because I had some around to use up. I also used a vegetarian lamb. I actually got some veg lamb at an Asian market a few weeks ago and had it in the freezer and had no idea what to do with it so this recipe really came in handy. I couldn’t find too many interesting recipes for it on any other cooking sites.

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