Cooking Sit-Com Featuring Zenster and Chefguy!

This would be the perfect follow-up to ** Fawlty Towers**, y’all!

Alternatively, I was thinking of pairing up a Four Seasons-type chef with a Cajun-one.

In all fairness, I don’t know if CG and Zennie are adversaries, but wouldn’t it be great fun to pretend they were and put them both on on of those cooking shows?

It’s better than those guys who dreamed up that damn talking car, you gotta admit! :wink:


I burning your hotdog!

Chefguy: You have pie?



I see your burning hot dog and raise you one baked Alaskan!

This would make one incredible Iron Chef showdown.

“And tonight’s theme is-- Peanut Butter!”

Chefguy, you wanna do a peanut butter showdown?

Ready when you are.

Perhaps we can hire out a few fellow posters for the usual retinue.

Can I sit at the counter and taste everything?

Maybe I should have said “I burning man your hotdog!”

Load of PB on a spoon and lick it off…mmmmmm. Now that’s gourmet (pronounced “gore-mett”) cooking. Of course, nothing trumps the PBM sandwich, which I know you’ll agree with, so we’re probably already at a stalemate.

If by PBM you mean peanut butter and Mayonnaise, we’re both fighting out of the same corner.

Chefguy, we can go with the ground groundnut as a theme or we should be able to coerce Quasi or BiblioCat into specifying some prime ingredients (or we can just chose them ourselves). A good rule of thumb might be a sequence of choices consisting of alternating selections of our respective state’s prime harvests. (We’ll let you pick wines from another state [grin].) Fr’instance, Alaskan salmon versus Californian Neiman Schell beef.

Let’s have some fun!

Can I judge, can I, huh, huh, huh?

Baker, you are a most welcome addition to this friendly fray! Perhaps you might suggest some comestibles for our consideration?

Yeah, PB & M is the food of the gods. Folded, of course.

Well, I haven’t done much with peanuts, other than a peanut sauce for hotpot dip, or using it as a garnish for curry. Peanuts and salmon? Halibut? Hmmmm…doubtful. Cashews maybe. However, we do grow great vegetables down in the valley, so there are some possibilities there. Do local veggies count?

Have I protested enough yet? Are you falling for it? :smiley:

Mmmm, beef and salmon. Both good choices. Beef, very rare, please. Grilled Salmon is always good.
I don’t drink wine, though. I’ll take a cold beer. Something that costs more than $2.99 a six-pack.

Sure!!! One of the following three, which all have wide applications in a variety of dishes. Shrimp, or chocolate, or the lowly tomato. People think of chocolate as solely a drink or a sweet, but I swear I saw a recipe for chocolate noodles once.

Let me know when the Chairman decides on what of all the suggested foods will actually be the secret ingredient!

Turn the blender on!

It’s already on :slight_smile:


Okay, let’s start with shrimp. I have a real fondness for Vietnamese food because of the freshness of the ingredients and the spicy kick from the peppers. So here is:

Green Papaya Salad with Shrimp & Peanuts

1 ½ tablespoons minced lemongrass
1 teaspoon minced shallots
1/2 teaspoon dried chili flakes, or to taste
1/4 teaspoon salt
1 tablespoon vegetable oil
2/3 pound medium raw Alaska spot or side-stripe shrimp, shelled and deveined
1 medium green papaya, peeled and shredded into thin long strands
(about 4 cups), rinsed and spun dry
1/3 cup thinly shredded carrots, soaked in cold water and drained
1/3 cup Asian basil leaves, cut in thirds
2 tablespoons fried shallots
3 tablespoons coarsely chopped roasted peanuts

1/2 teaspoon minced garlic
1 Thai bird or ½ serrano chili, chopped
5 teaspoons sugar
1 ½ tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons water

For the dressing, combine the garlic, chilies, 4 teaspoons sugar, fish sauce, lime juice and water in a small bowl and set aside.

Place the remaining sugar, lemongrass, shallots, chili flakes, salt and oil in a mixing bowl and stir well. Add the shrimp; toss gently and allow to marinate for 20 minutes. Grill or pan-sear the shrimp in an oiled skillet over high heat until just done, about 2 to
3 minutes. Set aside to cool.

Put the cooked shrimp, shredded papaya, carrots, basil and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish.

[Lucy Van Pelt]

If you cut them, they lose all their flavor!

[/Lucy Van Pelt]

Of course veggies count. I mean, after all, what’s a steak without a piece of parsley on it?

List away. We’ll need an independent monitor to arbitrarily select from our submitted food lists. In a while, I’ll post a course guide and some other presentation criteria for your perusal.

Oops, jumped the gun on the recipes. However, a “salad, appetizer, main course, dessert” format isn’t a bad idea. And use local food items where feasible? Desert could perhaps be exempted.

Forgot to include soup in the menu. Definitely need soup.

“What is ‘Waldorf’, anyway…a dwarf that’s gone off?”-- Basil Fawlty