November 20, 2005

Carnival of the Recipes - 66th Edition

ItÂ’s a small world. Thanks to modern travel and communications, itÂ’s getting smaller all the time. ItÂ’s a small, small world. It should surprise no one, then, that these Carnivals are wonderfully international. We see recipes that have grams and dashes, millies and rashers, and it just seemed to me that there was only one way to truly celebrate the international flavor of the Carnival of the Recipes, because it's a small world after all.

Babelfish.

I can hear the collective sigh of relief, because at least some of you were thinking it was gonna be... that other one (yeah, I know it was rather too obvious. Work with me here).

So amigo, instead of getting that obnoxiously addictive song stuck in your head (too late?), what you need to do is to grab that fish out of itÂ’s bowl (and here you thought it was just a goldfish), hold it up to your ear, and read on.

But mon ami (I can hear you asking), what if I have no fish handy? IÂ’ve heard - but have no idea if itÂ’s true or not and amazingly enough Snopes doesnÂ’t say - that if you donÂ’t have a babelfish handy, you can use a frozen fishstick instead. The obvious limitations are that itÂ’ll only work for Scandanavian languages and youÂ’ll look rather silly with a fishstick sticking out of your head. Or not. Who am I to judge?

Yep, I put the babble in Babelfish. And so, without further adieu (oooo, heÂ’s a multilingual defiler of language!), I present this 66th edition of the Carnival of the Recipes, complete with snippets translated into various languages and then translated back.

Thanksgiving Goodies

It's not surprising that there were several Thanksgiving related submissions this time around.

First up is an interesting recipe for brining turkey from Sun Comprehending Glass. Let's see what the babelfish says:

My low and slow peoples are basters; they form throughout the year marvelously from Peru after the year. Low slow and lots of the result in 10 hours to terminate to a bird. With however salt, leave the cook, who the time is not shortened, because none is requested, heat aways even the furnace to run.

Now how can you argue with that?

Blog o'RAM offers up a bit of zingbird, via Salsafied Turkey and Jalepeno Cornbread.

From Ziggarat of Doom, check out Awesome Turkey which is another variation on the theme, this time using a rub with olive oil and braised in a roasting bag.

Checking in with the fish:

It is a income of ordeal and a new idea, thus they are real the final publication of this for with. The band of friction is little different, marks the lack of sage for example. Moreover, I have fallen in the bags for the turkey. The oil of olive makes precisely as the order a work that the butter for crisping ascendant the skin, and I like the aromatic substance more. Big pinchments and small pinchments they are a entire grass, usually for big make, you go there and [unintelligeble] the money in the fresh grasses.

Of course, you could follow the link above and see the original directions, but I'm a road less travelled kinda guy.

The Clog Almanac shares this side dish: Asparagus and Wild Rice Pilaf. It's on my to-try list.

Here's a repost from last year about a variety of Thanksgiving recipes, wine recommendations and more. Good stuff from The Glittering Eye.

Next up, we get a trio from Booklore: Thanksgiving Appetizers, Ambrosia Salad , and Perfect Cranberry Sauce.

Growing up in California, we just called Ambrosia fruit salad, and we were living large if Mom tossed mini-marshmallows into the mix.

Here's a quick and Easy Orange Survival Glaze for ham or turkey, from The Pragmatic Chef.


Non-Holiday Goodies and Yummies

(although there's nothing that says these wouldn't be wonderful then too)

From One Happy Dog Speaks, we get a twofer, Yeast Rolls and Cinnamon Rolls, from the same basic recipe. As an added bonus, there's a nifty hot-doggy variation in the comments. Yay Hats!

Whoa, that was totally random.

Cornbread. If you love it, there's no need to say more. If you don't, then you'll never understand. Two varieties, courtesy of the Pajama Pundits.

From Leslie's Ombibus, we're treated to Oxtail Soup. Mmmmmm, soup.

Two, two! Chicken and Sausage Gumbos! One easy-peasy, one a little more involved, thanks to Everything and Nothing.

This is the definition of comfort food.
Salisbury Steak
, and One for the Road shows us how to do it the easy way.

Babelfish chimes in with:

Simmer related to meanly excessive heat 35-45 minutes until the sausse was not thickend and the tortini were cooked through.

For the more gentle cooks, follow the original directions. You gangsta peeps can use the meanly excessive way.

Risoto with Arugula, Sun-Dried Tomatoes and Cheeses. Doesn't that sound great, in a completely "I'm so sick of turkey" kinda way? Thank Cooking Capers for this one.

My Favorite Mushrooms. Apparently there's a problem with Oasis of Sanity this week, because I kept getting 404 errors while trying to access this. I mention it here to tempt you and tease you and make you come back next week like Pavlov's dogs, hoping for a working link.

ArmyWifeToddlerMom presents Another Pretty Salad. She notes that this versatile salad looks great on the holiday table, so I could have included it up top with the Thanksgiving dishes. But to me, this says "summertime dinner" too, so I put it here instead.

Chicken Paprikas is comfort food with a nice little twist, and like most soups and stews, it gets better if you make it a day or two in advance. Seriously Good shares this one, and it looks seriously good.

Elisson checks in with Beef Stew with a Difference, aka Beef Rendang. This is for those who like a little curry heat with their moo. Because I'm a thoughtful guy, I won't even mention the groaner he tosses in at the end of his post (oops, guess I just did).

From Special Fried Rice, we're treated to a recipe for one, namely Low-fat Chicken and Broccoli Alfredo.

Even the fish likes it:

The part of my process to learn of new good eating habits implies to try to calculate outside in a way to eat the foods that taste without the problems has associates to they. A fat version is weak here. Taste sauce Alfredo! This perfect age, densely and that he is rich.

From down south, no, farther south... waaaay south. Not that far south. Leave the penguins alone, they'll eat your babelfish. I talking about Kiwi south, specifically KeeWee's Corner, where we get a nice recipe for Tacos in Pasta Shells. Sounds good to me, I'm a Mexican food fanatic.

S.O.S. is its very own food group, although some would dispute using the word "food" in that sentence. Fill'er Up, Hon? shows you how to do it right, and when it's done right, it's wonderful.

From my good friend Tuning Spork, we get Baked Apple Sauce. He originally called it Twice-Baked Apples, so don't let the post title fool you. With his link, he adds the following advice:

Just remind people to go easy on the spices as they prepare the sauce -- tasting it for good balance. It's easy to go overboard!

This one... Mmmmmmmmmmmmm. Chicken Torte Milanese with Tomato Basil Sauce. Thank you ApparatChick.

From TechnoGypsy, we get Lamb Shanks, because you can't roast the shanks or they'll burn (I didn't know that).

Now if you need something vegetarianish, I highly recommend this Three Sisters Stew. From Shoes, Ships, and Sealing Wax, who always has interesting recipes to share, and the background stories to go with them.

Babelfish snippet:

The research revealed far more the auxiliary advantages of this "companion, it planted." the bacteria colonies in the roots of the bean take prisoner the nitrogen of air, something from which it in the soil are inserted, in order to feed the high needs of the nitrogen of corn.

Doesn't that sound so very German? All that research and scientifical talk and taking prisoners and stuff. Check out the original, just trust me on this one.

Courtesy of SilverBlue, we get this delicious sounding Spinach Stuffed Chicken. The best part is, by this time next week you'll all be saying, "hey, it's not turkey! Yay!"

Tuna and Caper Pasta, from FrazzledDad. It's all in the quality of the ingredients.

Blogeline's Journal offers up this heavenly-sounding Guinness Beef or Venison Stew. I'll be trying a pot of this in the near future.

Over at The Common Room, there's a sweet post full of ideas on being frugal in the kitchen and incorporates several recipes as well. Among them is Stir Fried Sweet Potatoes. Check this one out.

From Third World County, this simple classic: Black Beans and Rice.

Russian translation:

Wash and sort beans. I usually make this with the large tank and the grid. Beans in the grid, the water in the tank. Beans of water pipe surplus. You can develop mechanics.

They invented beans, you know.

Yummy prawny limey recipe (can be done with chicken). Gotta love a recipe with a name like that! Might as well break out the tequila since you already have all those limes sitting around being lazy. Thanks to Aussie Wife for this one.


Desserts

Not just Rum Cake, but Yummy Rum Cake (as if there's any other kind!). Thanks to In the Headlights for this one.


Slap Your Mama Chocolate Cake
is presented by a feisty guest-poster over at Not Exactly Rocket Science (Yay Rockets!). Sinful is a descriptive word that comes to mind.

From Vermont's own A Weight Lifted, have a slice of Maple Pumpkin Pie.

Via Morning Coffee & Afternoon Tea, we get this chocolate yummy: Cocoa Apple Cake. She promises pictures next week, so in the meantime, let's let babelfish paint a picture with words:

Criminy, I missed the chocolate Friday almost. Still. I was, you thus do not employ work and trying to finish with of Thanksgiving, have to me much time to think have.

Ok, so it's a crayon picture. Hang it on the fridge.

Bananas. Bars. Bananas behind bars. There's an odd kind of synergy here, that makes me want to write absolute crap like that take Hollywood by storm. In the meantime, while I wait for them to beat down my door, I'll pass the time by making Best Banana Bars Ever. Thanks to Notes in the Key of Life, because these are going to become a staple in our house. Gotta keep those bananas off the street, you know, before they go bad.

Once again from SilverBlue, he offers up Three Emergency Deserts. I'm not sure about the emergency part, these look good enough to make just because.

Blueberry-Pear Clafouti is a baked pudding, courtesy of Blonde Sagacity. This looks so good, it's also on my "try soon" list.

More excellent goodness from The Glittering Eye, Pumpkin Chiffon Pie.

The above were in no particular order other than being in broad categories. Any implied preferences or rankings are solely in your own imagination and they have drugs now that can help people like you. Or me, for that matter.

One last pass through the babelfish:

All preferences or the implicit places are only in their its fancy and have drugs now that he can help you the people. Or me for this material.

Deep. In more than one way too. Anyway, I hope you go visit all of these people and make their food and share the results with the rest of us. Thanks for stopping by (and y'all are welcome back any time), and thanks to everyone who sends in recipes, who hosts, who keeps things organized, and especially my agent and my family and my...

Sorry. Storming Hollywood and all that.

Next week, the Carnival will be hosted by the Lost Budgie Blog, who will almost certainly not continue this babelfish silliness. Which reminds me, go put your fish back into its bowl, or the freezer, and for pete's sake don't get them mixed up.

Yay Hats!

Posted by: Ted at 11:01 AM | category: Links
Comments (14) | Add Comment
Post contains 2044 words, total size 16 kb.

1 Thanks so much for including me in the carnival. I couldn't get your trackback to work! Here's a link to my trackback post:

http://specialfriedrice.blogspot.com/2005/11/carnival-of-recipes_20.html

Posted by: Suzi Chen at November 20, 2005 11:17 AM (QBvNr)

2 Yeah, your trackbacks seem to be broken, so ping!

Posted by: Dave Schuler at November 20, 2005 11:30 AM (GGDE0)

3 Mmmmm, banana bars...

Great job, Ted!

Posted by: Tuning Spork at November 20, 2005 11:39 AM (YQv5h)

4 Trackbacks have probably been turned off by Fluffy (Mu.Nu's anti-spam handler) because we're getting hit by a spam attack. I have no control over it, and will try pinging again later.

Posted by: Ted at November 20, 2005 11:58 AM (+OVgL)

5 Wonderful Carnival, Ted! Which is, of course, no surprise.

I've put up a link over at my place (and yes, trackbacks are dead for now).

Posted by: Elisson at November 20, 2005 12:57 PM (yOTmD)

6 Great job, Ted. Thanks!

Posted by: nic at November 20, 2005 04:54 PM (l+W8Z)

7 Yum, yum! Your link is over at http://www.thesilverblue.com/wp/?p=5294

Posted by: Silver Blue at November 20, 2005 06:25 PM (earE8)

8 Most excellent working practiced here in. Week next dedicated to posting of recipes and ingredients that are including the hot and the spicy.

(Good job. Send hot and spicy recipes next week.)

Posted by: Punctilious at November 20, 2005 07:01 PM (7+7th)

9 Hey, thanks for a terrific job!

Posted by: Jim Holmes at November 20, 2005 07:12 PM (uDsNO)

10 Aw, you remembered me! Thanks! I don't know what's up with that URL not working for you, but for the adventuresome types, try my favorite mushrooms, they rock.

Posted by: Joan at November 21, 2005 01:54 AM (41XEw)

11 What Dave Schuler said earlier in the comments. Ping!

Posted by: Zeuswood at November 21, 2005 12:10 PM (SVvcW)

12 Bravo, Ted -- awesome job!

Posted by: BetsyLT at November 21, 2005 05:01 PM (K2IvG)

13 This pleasantly is straw raincoat which celebrates the international
food manner! Tasty thanking/apologizing meat festival thank you!

(English—>Japanese—>English.)

Posted by: B. Durbin at November 21, 2005 08:05 PM (XDml5)

14 The pumpkin pie has now been superseded by the most awesome dessert I've ever eaten on Thanksgiving - and it's right off of a package of Land-O-Lakes butter:

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=6392

I had these at a Thanksgiving dinner last year, and they tasted like pumpkin pie, only twice as good as any pie I've ever eaten. (And I'm someone who *likes* pumpkin pie :-)

This year I'm trying the recipe... hope they turn out just as good! (They're in the oven)

Posted by: sa at November 24, 2005 02:34 PM (ba4HX)

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