asem i noticed you had a post on food on your blog
i wanted to make this post for a long time but i could figure out what section to post under!
my current gf brought me into foodie culture and i'm lovin it
i wanted to make this post for a long time but i could figure out what section to post under!
my current gf brought me into foodie culture and i'm lovin it
food is kind of like art :).
regarding baking, I've made apple crisp, banana bread, and brownies recently. I marinaded some tofu, coated it with bread crumbs, and fried it in vegetable oil the other day too. that was pretty good and a hell of a lot cheaper than buying Boca fake chicken patties or other fake meat products.
regarding baking, I've made apple crisp, banana bread, and brownies recently. I marinaded some tofu, coated it with bread crumbs, and fried it in vegetable oil the other day too. that was pretty good and a hell of a lot cheaper than buying Boca fake chicken patties or other fake meat products.
i'm totally digging on the placement of this thread
one thing i miss about having me own place is having all my badass kitchen gear and awesome foodstuffs
though i haven't had an appetite lately :(
one thing i miss about having me own place is having all my badass kitchen gear and awesome foodstuffs
though i haven't had an appetite lately :(
much more could probably go in the "art" category but that's why we have the others.
i don't have a huge appetite either, and thus i get a pretty sizable amount of my caloric intake from alcohol. high quality alcohol, but alcohol none the less. it's definitely one of my more unhealthy practices.
i don't have a huge appetite either, and thus i get a pretty sizable amount of my caloric intake from alcohol. high quality alcohol, but alcohol none the less. it's definitely one of my more unhealthy practices.
what's the drinking age in ON?
i get the drunk munchies so bad. if i get drunk i can eat a six pack and a lbs all by myself. i cant even do that sober after not eating for a day and a half.
haha
you may have to explain the concept of "a six pack and a pound" to our nor'easter friends.
you may have to explain the concept of "a six pack and a pound" to our nor'easter friends.
damn, urban dictionary is on it: http://www.urbandictionary.com/define.php?ter … nd+a+pound
haha i love the definition
"6 shitty tacos and a pound of potato Ole's from toxic john's."
"6 shitty tacos and a pound of potato Ole's from toxic john's."
drinking age is 19 in on, 18 in most of canada
it's 19 in BC i think
hmm, wiki tells me 18 in alberta, manitoba, and quebec. 19 everywhere else. whoops
3 words ...
Spicy Grilled Cheese
Spicy Grilled Cheese
recently got a recipe for pesto from my italian photo teacher. he grows fresh basil and let me harvest a big batch. excelent with parmesan cheese and crumbled sausage over penne pasta. yum-o
my weekday meal is generally italian linguine, with garlic++ olive oil dressing and some raw vegetables. it's pretty cheap, quick, tasty, and goes well with whatever else you have around.
take a piece of ham and roll some cheese up in it
I've become a sort of wizard with Ramen. Cheap food base, throw in anything you have around and voila!
... is there a Ramen recipe thread yet, because that would be awesome.
... is there a Ramen recipe thread yet, because that would be awesome.
i'm pretty sure there is no ramen recipe thread
made ramen pancakes.. didnt taste good at all.. i dont reccomend it, unless you have a good recipe i guess :)
used 2 packs of ramen, 2 eggs, and some teryaki sauce.. turned out really dry and nasty.
used 2 packs of ramen, 2 eggs, and some teryaki sauce.. turned out really dry and nasty.
gross
ap, how did that EVER seem like a good idea?
oh my god that is disgusting.
I dont think your calling in life is to be a cook ap
* Ingredients 1 can of store brand chili
* 2 packs of ramen — (I like Hot and spicy or beef)
* 4 pieces of bread
* some butter
* 4 slices of processed cheese
* Accent food seasoning. (THIS IS A MUST)
* Chopped onion
Make the ramen like normal and drain off water. Add flavor packet to the noodles and begin heating the chili. Make two regular grilled cheese sandwiches. Grab two bowls, put one grilled cheese in the bottom of each bowl. Dish noodles into each bowl on top of grilled cheese and top with chili. Sprinkle with ACCENT food flavor enhancer and sprinkle the chopped onion on top. Eat one bowl now and put the other in the fridge. When you get hungry again later, microwave the second bowl for about a minute and eat it. IT TASTES MUCH BETTER once it has been cooled then reheated.
gonna try this one tonight
* 2 packs of ramen — (I like Hot and spicy or beef)
* 4 pieces of bread
* some butter
* 4 slices of processed cheese
* Accent food seasoning. (THIS IS A MUST)
* Chopped onion
Make the ramen like normal and drain off water. Add flavor packet to the noodles and begin heating the chili. Make two regular grilled cheese sandwiches. Grab two bowls, put one grilled cheese in the bottom of each bowl. Dish noodles into each bowl on top of grilled cheese and top with chili. Sprinkle with ACCENT food flavor enhancer and sprinkle the chopped onion on top. Eat one bowl now and put the other in the fridge. When you get hungry again later, microwave the second bowl for about a minute and eat it. IT TASTES MUCH BETTER once it has been cooled then reheated.
gonna try this one tonight
that sounds so disgustingly good.
I agree...
its pretty good, give it a try
Oh, I am.
i'm sipping some aberlour 10 yr
fantastic
fantastic
i had a balvenie 15 yr last night, and i wasn't that impressed
the glenlivet 18 yr was well worth the price difference, in my mind
the glenlivet 18 yr was well worth the price difference, in my mind
speyside ftw. i'm a big fan of smooth whisky
glenlivet is some classic stuff
i'm not hardcore enough for cask strength balvenie :D
glenlivet is some classic stuff
i'm not hardcore enough for cask strength balvenie :D
makers mark, 15minute, delicious
every time i take maker's to my dad's house, he makes some snide comment about bourbon then drinks it anyway.
i wish i could afford good cognac and scotch more often..
i wish i could afford good cognac and scotch more often..
cognac.............just reminds me of the ladies man.
my landlord just had my house over for dinner... it was fantastic. it was practically a braai night (we had lamb, chicken, beef, pork, and more beef). he was in toronto the other day and got some cask ale in a big 1.9l jug... needless to say it was a fantastic meal.
he turned out to be a real chill dude- educated as an urban planner, got an mba, got teaching degree, traveled all over canada & europe, and dispensed wisdom to us. good times
he turned out to be a real chill dude- educated as an urban planner, got an mba, got teaching degree, traveled all over canada & europe, and dispensed wisdom to us. good times
FRENCH FRIES AND MAYONNAISE
pls
pls
that sounds like fun.
the most fun
it hurts the heart though
i had a dream that i had a heart attack the other day... damn
it hurts the heart though
i had a dream that i had a heart attack the other day... damn
i can't eat anything :(
how come?
i don't know. whenever i eat things i have intolerable pain. i might have a bowel obstruction.
dude i remember my mangos being cut like the first two steps, then sliced into a grid keeping the skin intact and pushing the skin in so you can eat the pieces in cubes from the skin :P
http://www.youtube.com/watch?v=lvLdPjpELyU
ok on the second part you can see what i'm talking about, except his slices are narrow!
ok on the second part you can see what i'm talking about, except his slices are narrow!
i eat mango skin
dicing mangoes is wack!
but i liked that dudes style
but i liked that dudes style
i made my first three course meal on christmas eve!
1. arugula salad with marinated mushroom vinaigrette
2. linguine alla carbonara
3. beef filet with cornichon mustard tarragon sauce
mmm. beef was on the rare side for my family but i loved it. salad was a little soggy too. oh well.
1. arugula salad with marinated mushroom vinaigrette
2. linguine alla carbonara
3. beef filet with cornichon mustard tarragon sauce
mmm. beef was on the rare side for my family but i loved it. salad was a little soggy too. oh well.
awesome! be proud!
salmon is one hell of a fishy fish. :(
cajun (not quite blackened) salmon
steamed peas and corn
2004 saviah "big sky curvee" (columbia valley, merlot/cab sauv/cab franc)
wine pairing isn't quite spicy enough, but luckily it does have plenty of tannins to keep up with the cajun spices. :)
cajun (not quite blackened) salmon
steamed peas and corn
2004 saviah "big sky curvee" (columbia valley, merlot/cab sauv/cab franc)
wine pairing isn't quite spicy enough, but luckily it does have plenty of tannins to keep up with the cajun spices. :)
sounds nice. i need to develop my appreciation for spicy food...
i'm all about the beefy cabernet sauvignons.
i'm all about the beefy cabernet sauvignons.
yeah, i love bordeaux wine. cab/merlot mixes are great!
my wine palate is terrible though. i can nose a beer or a whisky and pick out all sorts of stuff... wine is too subtle.
so i just drink it.
so i just drink it.
some day i want to have a wine cellar.
i think it would be neat to buy a few nice crates of wine and let it age for 15 years... leave a notebook down there and sample a bottle every few years.
i think it would be neat to buy a few nice crates of wine and let it age for 15 years... leave a notebook down there and sample a bottle every few years.
this post has been archived.
that would be tight
wine cellar ftw
wine cellar ftw
this post has been archived.
these damn chicken legs are taking like two hours to cook.. either they weren't completely thawed or my oven is being a wuss. i'm cranking it up to 450degF just in case. :o
fuck, i only got the legs up to about 140degF. granted, they were at that temperature forever, but i still didn't want to eat them. i gave up, ate the outsides, and tossed the rest. :(
i'm gonna get an oven thermometer.
i'm gonna get an oven thermometer.
i made some badass pork chops tonight. gonna steam some crab tomorrow night.
lr its probably the thaw thing. that's why i hate cooking thick meat and stuff i have to heat up a lot... better luck next time
dude, always thaw your meat in the fridge atleast 24 hours in advance. its supposed to be better for the meat and make it cook better than thawing it out on counter top.
thanks for the tip, i always rocked the countertop
and that's the thing, i pulled the legs from the freezer like 2 days prior (into the fridge).
breffas' bags! woo!
http://www.flickr.com/photos/lucasreddinger/tags/bbags/
presenting the cj-style breffas' sammich
http://www.flickr.com/photos/lucasreddinger/tags/bbags/
presenting the cj-style breffas' sammich
that be a good lookin sammich
tonight: Annie's Organic Shells & Real Aged Wisconsin Cheddar
http://www.annies.com/products/orgagedched.html
surprisingly, they sell some annie's stuff at target. fuck kraft.
bonus points: i have a fond memory of a girl making me this (the white cheddar variety) on our first date.
http://www.annies.com/products/orgagedched.html
surprisingly, they sell some annie's stuff at target. fuck kraft.
bonus points: i have a fond memory of a girl making me this (the white cheddar variety) on our first date.
I love Annie's mac & cheese stuff. all of it rules. my fav is probably the white cheddar in the purple box.
tonight I had medium pasta shells, Pastene quick sauce (pdf), and some parmesan cheese. pasta is a lot more exciting when you have sauce.
tonight I had medium pasta shells, Pastene quick sauce (pdf), and some parmesan cheese. pasta is a lot more exciting when you have sauce.
sounds good! i'm lovin the 2-3 cloves garlic.
long pasta is better than short pasta though, imho.
long pasta is better than short pasta though, imho.
had some danish pancakes a few days ago :)
rocked.
rocked.
had long pasta tonight. just basic spaghetti. and some of the sauce I made last night. and a glass of milk, which always makes it feel like a good meal.
i had some fresh french bread with capers and cheese. with a carrot. and some penfolds koonunga cab
doesn't sound like much of a meal!
i was anticipating going out and eating something so i didn't eat much.
> penfolds koonunga cab
B-
:P
B-
:P
it was on sale!
i got this book called 'the art of simple food' (by alice waters). check it out.
just looked it up on Amazon. sounds pretty cool. that's what I usually hate about cookbooks: the recipes always seem wicked complicated.
there he goes with the wicked :)
haha I was wondering if anyone was going to notice that.
the biggest thing i've learned about cooking so far is that you can make quick, tasty food as long as you have quality ingredients.
of course if you have lots of time you can make tasty food with cheap, poor quality ingredients.
of course if you have lots of time you can make tasty food with cheap, poor quality ingredients.
> you can make tasty food with cheap, poor quality ingredients.
\o/
\o/
just made a grilled ham and cheese with three types of "cheese": swiss, cheddar, and cream cheese.
it's actually pretty great.
it's actually pretty great.
wild sockeye salmon fillet tonight. pan-fried with e.v. olive oil and some parsley. it's pretty amazing despite almost overcooking it.
i need someone to cook for tomorrow night. i have a pound of red snapper and a bottle of chablis.
i thought you were becoming a master chef larz
so i made steak tartare last night
first few bites were a little off putting but i enjoyed it by the end for sure
first few bites were a little off putting but i enjoyed it by the end for sure
> i'm a big fan of smooth whisky
i tried an islay whiskey last night at a bar. it was so smoky that i really disliked it. then the girl sitting next to me started dropping knowledge on my face, telling me i should have gotten a highland scotch.
then she quizzed me on my wine-producing regions.
i failed miserably
i tried an islay whiskey last night at a bar. it was so smoky that i really disliked it. then the girl sitting next to me started dropping knowledge on my face, telling me i should have gotten a highland scotch.
then she quizzed me on my wine-producing regions.
i failed miserably
p.s. i tried the lagavulin 16yr.
heh
lagavulin is pretty nice. i have a mix of islays, highlands, and some bourbon in my whisky cabinet
lagavulin is pretty nice. i have a mix of islays, highlands, and some bourbon in my whisky cabinet
I tried a glass of red wine (I have no idea what type it was or anything, I just know the brand was Barefoot. apparently it's won some awards or something.) with spaghetti and tomato sauce at my aunt's house because that seems like what you're supposed to do. I hated it but am open to suggestions for other more suitable wines to go with Italian food.
barefoot isn't the best worst, but definitely not super great.
if you post specific sauces you will be using, i'll try to give you a wine pairing.
if you post specific sauces you will be using, i'll try to give you a wine pairing.
what if it's just basic tomato sauce? not like from a jar, but not from fresh tomatoes either. usually the sauce I have is made with tomatoes from a can. I'm not sure what type of tomatoes or anything.
if we're talking about wine i just opened a bottle of cyan 12 meses 2003. spanish tinta de toro, 90 in a few publications. pretty nice.
:)
> what if it's just basic tomato sauce?
well, how spicy is the resultant sauce? are you using much garlic or anything else?
if it's pretty spicy, get a shiraz/syrah. good sirah comes from australia and rhone (southern france). australian wines will likely be varietals, whereas rhone wines will not. this means that the australian bottle will say "shiraz," and will be 100% shiraz; or it will say "cabernet shiraz," and it will be a mix of cab and shiraz. the rhone wine won't say what the put in it, but it will be mostly syrah.
if you make the sauce really heavy and full bodied, consider a classic italian wine. chianti or something. i know very little about italian wine.
if you want more general wine suggestions, i can try. you have to be willing to spend $8-$14 per bottle, and drink it fairly often so you can work on your palette.
> what if it's just basic tomato sauce?
well, how spicy is the resultant sauce? are you using much garlic or anything else?
if it's pretty spicy, get a shiraz/syrah. good sirah comes from australia and rhone (southern france). australian wines will likely be varietals, whereas rhone wines will not. this means that the australian bottle will say "shiraz," and will be 100% shiraz; or it will say "cabernet shiraz," and it will be a mix of cab and shiraz. the rhone wine won't say what the put in it, but it will be mostly syrah.
if you make the sauce really heavy and full bodied, consider a classic italian wine. chianti or something. i know very little about italian wine.
if you want more general wine suggestions, i can try. you have to be willing to spend $8-$14 per bottle, and drink it fairly often so you can work on your palette.
and if you go looking for a rhone wine, the wine merchant might try to sell you a chateauneuf-de-pape wine. they are good wines, but expensive. probably not worth your money. there are plenty of good, less expensive wines from the rhone region.
> i need someone to cook for tomorrow night. i have a pound of red snapper and a bottle of chablis.
finally doing this tomorrow! i'm pretty excited.
finally doing this tomorrow! i'm pretty excited.
I use a decent amount of garlic in the sauce, some olive oil, and basil. I need to get some fresh basil so I can put more of that in because I love it and don't have much right now.
thanks for the suggestions!
what do you mean develop my palette? what I hated about the wine I had was it basically just tasted bad. and maybe it was too strong or something. it kind of burned a lot in a not-enjoyable way. maybe this is because I've never really had alcohol very much before.
thanks for the suggestions!
what do you mean develop my palette? what I hated about the wine I had was it basically just tasted bad. and maybe it was too strong or something. it kind of burned a lot in a not-enjoyable way. maybe this is because I've never really had alcohol very much before.
well i don't know if you necessarily want to learn about wine, but if you do, drinking more will help you distinguish between different wines and determine what would be good with what dish.
what wine goes good with steak, mashed potatoes, and a vegetable mix of carrots, peas, and green beans?
classic pairing is cab sauv or shiraz. both are punchy and loaded with tannins, shiraz is spicier. basically you want something that will be able to stand up to the richness and flavour of beef. also the proteins in the beef soften the tannins of the wine. it is a glorious combo
'red wine with red meat, white wine with white meat'
also you can use the wine to make a tasty reduction. put some wine in the steak skillet, reduce it to half original volume, add some butter. salt and pepper to taste.
'red wine with red meat, white wine with white meat'
also you can use the wine to make a tasty reduction. put some wine in the steak skillet, reduce it to half original volume, add some butter. salt and pepper to taste.
> what do you mean develop my palette? what I hated about the wine I had was it basically just tasted bad. and maybe it was too strong or something. it kind of burned a lot in a not-enjoyable way. maybe this is because I've never really had alcohol very much before.
my ex-gf had the same problem, she didn't like wine because she didn't like the taste of alcohol... i just trained myself by drinking vodka on the rocks for a week or two.
but outside of the wine world...
'developing the palate' is in my mind just being attentive to the sensory facilities relating to food and drink- not just the flavours but the history, culture, presentation, appearance, aromas, feeling, flavours, etc.
i think it is important to do this because our lives revolve around food and drink and being ignorant to it is a missed opportunity for enjoyment and knowledge. for example my father is a huge oenophile and has a large custom cellar filled with wine but has little taste or interest in food... mind boggling. lately i have been trying to get him to *think* about food like he thinks about wine and i cooked my family a few french dishes that got him interested.
i have this great book called 'questions of taste: the philosophy of wine' that i would recommend to anyone interested in wine, and food and drink in general. however it raises an interesting question - whether we should esteem pleasures like art, music, etc above those like food and drink. it is funny because the nature of the book - analytic philosophers writing material that drips with idealism. heh. my main problem with the book is it denigrates a lot of gustatory pleasure without providing a justification - wine snobbery.
i think it is very important to make sure you aren't a snob. i can enjoy eating steak tartare just as much as a greasy cheeseburger. on the drink side i can sip talisker in my nosing glass and then go chug pbr.
more anon.
my ex-gf had the same problem, she didn't like wine because she didn't like the taste of alcohol... i just trained myself by drinking vodka on the rocks for a week or two.
but outside of the wine world...
'developing the palate' is in my mind just being attentive to the sensory facilities relating to food and drink- not just the flavours but the history, culture, presentation, appearance, aromas, feeling, flavours, etc.
i think it is important to do this because our lives revolve around food and drink and being ignorant to it is a missed opportunity for enjoyment and knowledge. for example my father is a huge oenophile and has a large custom cellar filled with wine but has little taste or interest in food... mind boggling. lately i have been trying to get him to *think* about food like he thinks about wine and i cooked my family a few french dishes that got him interested.
i have this great book called 'questions of taste: the philosophy of wine' that i would recommend to anyone interested in wine, and food and drink in general. however it raises an interesting question - whether we should esteem pleasures like art, music, etc above those like food and drink. it is funny because the nature of the book - analytic philosophers writing material that drips with idealism. heh. my main problem with the book is it denigrates a lot of gustatory pleasure without providing a justification - wine snobbery.
i think it is very important to make sure you aren't a snob. i can enjoy eating steak tartare just as much as a greasy cheeseburger. on the drink side i can sip talisker in my nosing glass and then go chug pbr.
more anon.
yeah ignore the 'sensory facilities' part, it isn't just the sensory facilities at all. i'm hopped up on caffeine
i think it is very important to make sure you aren't a snob. i can enjoy eating steak tartare just as much as a greasy cheeseburger. on the drink side i can sip talisker in my nosing glass and then go chug pbr.
yeah! but, i have to match quality of food and drink. so i won't drink a $20 bottle of wine with shells and cheese. and i wont drink folgers coffee with creme brulee.
i guess... although i have been known to sip scotch with kraft dinner
might have to work on that one
might have to work on that one
i was thinking about this on the bus... and my argument kind of sounds like 'there is no bad food'. that isn't true, there is bad food. when i say 'a greasy cheeseburger' i don't mean a cheeseburger with bad meat, cardboard buns, wilted lettuce, etc, i just mean a different 'quality' of food.
kraft dinner is bad food though
kraft dinner is bad food though
my whisky collection has expanded
scotch:
lagavulin (16)
laphroaig quarter cask (nas)
talisker (10)
glenmorangie burgundy finish (nas)
bowmore (12)
highland park (12)
famous grouse (blend)
bourbon:
woodford reserve
scotch:
lagavulin (16)
laphroaig quarter cask (nas)
talisker (10)
glenmorangie burgundy finish (nas)
bowmore (12)
highland park (12)
famous grouse (blend)
bourbon:
woodford reserve
lots of lowlands in there :/
meh if i want gutless, triple distilled whisky i drink irish.
my next purchase will be the ardbeg 10.
my next purchase will be the ardbeg 10.
feisty
apparently scrambled tofu is awesome.
bought myself a new wine glass today, nice stemmed spiegelau for $12. since i probably only drink 1-3 bottles of wine a month it is my new beer tasting glass.
also ordered an ardbeg tulip from scotland!
also ordered an ardbeg tulip from scotland!
i made a pork roast tonight, yum!
I never really liked pork…
I've been getting falafel sandwiches for lunch for the past two days because I have cash (place doesn't take cards). it rules. I want one right now mmm.
I've been getting falafel sandwiches for lunch for the past two days because I have cash (place doesn't take cards). it rules. I want one right now mmm.
if anyone's curious, it's just a big pita bread thing with lettuce, tomato, falafel, some white sauce stuff and some red, hot sauce stuff. this+cola is so fucking good.
you should make falafel at home, a friend of mine does that.
and i love falafel! shawarma too. both are middle eastern cuisine.
and i love falafel! shawarma too. both are middle eastern cuisine.
i have had a gastronomical adventure tonight.
westmalle tripel.
ardbeg 10.
in my quest for alcoholic perfection (yes, of the relating to alcohol kind), these two have completely blown me away (beer and whisky, respectively).
check em out
westmalle tripel.
ardbeg 10.
in my quest for alcoholic perfection (yes, of the relating to alcohol kind), these two have completely blown me away (beer and whisky, respectively).
check em out
I'm making a pork roast tomorrow, serving with 2004 Van Ruiten Zin. I'm pumped.
that's from lodi, cali
I just had some raviolis with tomato sauce. yum.
went to a dinner party tonight... twas awesome. beet feta pear salad, homemade pizza (fully homemade!), creme brulee. i brought some 750s of unibroue, but they paired with some inexpensive white (students like me...), had port and scotch with dessert. yum.
english muffin+butter+fried or scrambled eggs+cheese+lowreys seasoned salt=heaven in the morning.
bro, you love your lowrey's
i know, its the one thing i've always got to have in my kitchen..........and milk.
Just ordered a calzone for lunch. Yum!
went to a french restaurant on saturday to celebrate the end of the school year.
i had steak frites. rare. with roasted pepper butter and roasted garlic aioli (for the fries). big glass of 2005 cab sauv from some napa winery - it was the cheapest glass, but wasn't too bad. i am going to work on my wine palate this summer.
i had steak frites. rare. with roasted pepper butter and roasted garlic aioli (for the fries). big glass of 2005 cab sauv from some napa winery - it was the cheapest glass, but wasn't too bad. i am going to work on my wine palate this summer.
made pasta (penne), sauce, and garlic bread last night (with a girl, which made it markedly better). a large glass of milk is crucial with this meal.
ate a döner kebab at hasir, a turkish restaurant here in berlin yesterday. steak today, nothing fancy.
i'm gonna go make some pancakes guys
i made my own taco seasoning last night, and it was delicious.
how's you make it, Chiken?
asemi > milk does seem like a good pairing with that dish
2 T Chili Powder
1 1/2 T Cumin
1 1/2 T Paprika
1 T Onion Powder
1 T Garlic Powder
1/4-1/8 tsp cayenne (depending on your preference)
mix all the stuff together in a small bowl or something and then add 2 T to the meat after it's browned.
1 1/2 T Cumin
1 1/2 T Paprika
1 T Onion Powder
1 T Garlic Powder
1/4-1/8 tsp cayenne (depending on your preference)
mix all the stuff together in a small bowl or something and then add 2 T to the meat after it's browned.
ive eaten spaghetti for lunch and dinner for the past 2 days.. i think it needs to change.
made spam musubi yesterday and also some delicious caramel rolls
made spam musubi yesterday and also some delicious caramel rolls
grillin' burgers!
lox
smoked salmon
cream cheese
fresh bagels
onions, chopped
capers
lemon juice
smoked salmon
cream cheese
fresh bagels
onions, chopped
capers
lemon juice
sounds fairly good, though i can't decide if i like lox.
that's what i called the whole thing. i think that's wrong though, after i read about it. i guess you could just call it 'smoked salmon and cream cheese on a bagel'.
these food related threads are successful, good job nestor!
I made cinnamon rolls last night. The recipe and directions sucked. Three things were left out of the directions that were included in the ingredients. It ended up coming out alright, but it doesn't taste like a perfect cinnamon roll :(
I made cinnamon rolls last night. The recipe and directions sucked. Three things were left out of the directions that were included in the ingredients. It ended up coming out alright, but it doesn't taste like a perfect cinnamon roll :(
did you make the pastry from scratch? if so, impressive.
but just making cinnamon rolls are impressive too... *ducks*
i'm not sure if i posted about this but my bread came out terribly. i'm trying again soon.
i'm not sure if i posted about this but my bread came out terribly. i'm trying again soon.
Well one of the problems was that I didn't get it rolled out thin enough, so they were rather fat spirals. I don't have a rolling pin so I improvised with a 2 liter coke bottle filled with water.
Oh yeah and when I was steeping the yeast in the water, right before adding the milk/butter concoction to it I figured I needed to put in the salt at some point, so I put the amount specified in the ingredients into the yeast-water. I looked at another site about making bread rise and it said that salt makes yeast stop being active and not to add it to the water, so I dumped it out and started over.
Overall it was a pretty decent experience. The only thing is that it takes quite a while to do, and a constantly messy kitchen.
Next time I would consider getting a rolling pin, or trying harder to make it flat with the 2 liter coke method. Also I'm going to go off a better recipe and directions. I'm also going to let the bread rise more next time, I think I cut it short. There was about 1/5 of the entire spiral left over from me cutting the ones that were going into the oven, and while they were cooking the bread left out expanded quite a bit more.
I had fun making the bread :D
Oh yeah and when I was steeping the yeast in the water, right before adding the milk/butter concoction to it I figured I needed to put in the salt at some point, so I put the amount specified in the ingredients into the yeast-water. I looked at another site about making bread rise and it said that salt makes yeast stop being active and not to add it to the water, so I dumped it out and started over.
Overall it was a pretty decent experience. The only thing is that it takes quite a while to do, and a constantly messy kitchen.
Next time I would consider getting a rolling pin, or trying harder to make it flat with the 2 liter coke method. Also I'm going to go off a better recipe and directions. I'm also going to let the bread rise more next time, I think I cut it short. There was about 1/5 of the entire spiral left over from me cutting the ones that were going into the oven, and while they were cooking the bread left out expanded quite a bit more.
I had fun making the bread :D
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eating noodles just this minute. for breakfast
had some duck confit last night with a decent bottle of wine. then had six rounds of tequila shots with a girl who weighs less than 110 pounds... night was very interesting
:o
oh, and all of this occurred with the girl... didn't just rock a bottle of wine alone...
i'm turning 18 tomorrow (may 20th), and i'll have a small party this weekend. i've promised chocolate cake. do you know any good recipes, or do you have suggestions for other food?
haha what a fantastic promise. i've never made chocolate cake, sorry.
i have this one recipe that has been successful a couple of times, but i want something new...maybe
i can buy ethanol now too, so that becomes a possible ingredient
priceless quote, bluet. alcoholic chocolate cake... spicy
join us in the wine thread. or the whisky thread... last time i checked norway/sweden were huge smsw consumers
smsw?
single malt scotch whisky, sorry
we're grilling!
i just made noodles with sliced tomatoes. yum!
and lots of piri piri
i had the most satisfying sandwich today.
two huge slices of whole wheat bread
horseradish
stuffing
roasted potatoes
yorkshire pudding
a pile of rare roast beef
gravy
like Christmas dinner in england rolled into a sammich
two huge slices of whole wheat bread
horseradish
stuffing
roasted potatoes
yorkshire pudding
a pile of rare roast beef
gravy
like Christmas dinner in england rolled into a sammich
I went to a grocery store near me called Russos and it has literally the most amazing produce I have ever seen. the produce at the store looks exactly like the pictures on their website. EVERY SINGLE PIECE. it's absolutely ridiculous.
so anyway, I've been eating a lot of broccoli, red potatoes, carrots, tomato, pasta, and bread. in various combinations:
lettuce, tomato, cheese, and mayo sandwich
fresh mozarella, tomato, and basil (from my basil plant! (which I also got at Russo's.)) sandwich
pasta with olive oil and broccoli
steamed potatoes
steamed carrots
spicy grilled cheese (tomato & jalapeño, credit on this one to gatz)
something else I just tried the other day was scrambled eggs with tomato, jalapeño, and potato. I haven't eaten eggs in maybe ten or fifteen years and have never been a big fan, but I had some and thought I should make them for breakfast. with gatz's guidance, I cooked this up and it was actually really good! I am now reconsidering my opinion of breakfast burritos, because all of this in a warm tortilla sounds mighty good.
so anyway, I've been eating a lot of broccoli, red potatoes, carrots, tomato, pasta, and bread. in various combinations:
lettuce, tomato, cheese, and mayo sandwich
fresh mozarella, tomato, and basil (from my basil plant! (which I also got at Russo's.)) sandwich
pasta with olive oil and broccoli
steamed potatoes
steamed carrots
spicy grilled cheese (tomato & jalapeño, credit on this one to gatz)
something else I just tried the other day was scrambled eggs with tomato, jalapeño, and potato. I haven't eaten eggs in maybe ten or fifteen years and have never been a big fan, but I had some and thought I should make them for breakfast. with gatz's guidance, I cooked this up and it was actually really good! I am now reconsidering my opinion of breakfast burritos, because all of this in a warm tortilla sounds mighty good.
mmm, jalapeño. i had a basket of norwegian strawberries for lunch/dinner today. they were only $ 4 and oh so sweet
Does anyone else put pepper on their grilled cheese sandwiches?
not yet.. muahaha
I like to put pesto on mine and have it with tomato soup w/ garlic and milk.
last night made:
lime sesame chicken salad- Mixed greens, green onions, sliced almonds, chicken deep fried in panko, mandarin oranges, lime sesame dressing.
Miso Soup- Package deal
Fried Rice- Mom's recipe. Bacon, eggs, green onions, rice, soy sauce and s/p
I just got my own food processor so i can make salsa's, guacamole's, and various other sauces, dressings, and smoothies.
i also got a butane torch for caramelizing shit
i drink smoothies every day now. Strawberries, peaches, ice, ice cream (going to try yogurt soon for a healthier alternative), lemon juice, pecans
The lemon juice is a definite recommendation in smoothies. it gives it a nice zing and makes it a lot more refreshing and crisp. too much lemon juice? add more icecream or milk. I also recommend putting nuts in the smoothie. I prefer pecans, but would also do walnuts or almonds. pre chopped, or just toss it in the blender so they are just barely chopped. makes for a nice crunch every once in a while.
I like to put pesto on mine and have it with tomato soup w/ garlic and milk.
last night made:
lime sesame chicken salad- Mixed greens, green onions, sliced almonds, chicken deep fried in panko, mandarin oranges, lime sesame dressing.
Miso Soup- Package deal
Fried Rice- Mom's recipe. Bacon, eggs, green onions, rice, soy sauce and s/p
I just got my own food processor so i can make salsa's, guacamole's, and various other sauces, dressings, and smoothies.
i also got a butane torch for caramelizing shit
i drink smoothies every day now. Strawberries, peaches, ice, ice cream (going to try yogurt soon for a healthier alternative), lemon juice, pecans
The lemon juice is a definite recommendation in smoothies. it gives it a nice zing and makes it a lot more refreshing and crisp. too much lemon juice? add more icecream or milk. I also recommend putting nuts in the smoothie. I prefer pecans, but would also do walnuts or almonds. pre chopped, or just toss it in the blender so they are just barely chopped. makes for a nice crunch every once in a while.
...Andyp, feel free to visit my house any time.
fuck yeah i will cook for you
I wish i didnt love photography and food equally. it makes for hard life decisions!
I wish i didnt love photography and food equally. it makes for hard life decisions!
> fuck yeah i will cook for you
Yess
> I wish i didnt love photography and food equally. it makes for hard life decisions!
Multi-tasking ftw!
Yess
> I wish i didnt love photography and food equally. it makes for hard life decisions!
Multi-tasking ftw!
made crab rangoons last night. very simple.
crab, 2 8oz packages cream cheese, 2 cloves of garlic, soy sauce, 1 green onion. toss all that in the food processor and blend until smoothe. place a spoonful in the middle of a wanton wrap and wet 2 edges with water/egg white and pinch together into a fatty triangle. deep fry till brown.
yum
crab, 2 8oz packages cream cheese, 2 cloves of garlic, soy sauce, 1 green onion. toss all that in the food processor and blend until smoothe. place a spoonful in the middle of a wanton wrap and wet 2 edges with water/egg white and pinch together into a fatty triangle. deep fry till brown.
yum
they are called "crab rangoons" ?
God that sounds good.
i just eat fermented meat
pretty sure thats what they are called.
i made a smoothie for lunch.. used 2 peaches and some strawberries. very filling and healthy!
also made a pasta for dinner. chicken + eggplant, broccoli, onion, red bell pepper, ginger and garlic. angel hair pasta.
with garlic bread and some salad with mandarin oranges (dp style)
and for dessert i made an apple pie. Will have to wait till tomorrow for the review as it did not get done baking until about midnight. looks pretty damn good though for my first pie. i hope it got cooked all the way thru.
also made a pasta for dinner. chicken + eggplant, broccoli, onion, red bell pepper, ginger and garlic. angel hair pasta.
with garlic bread and some salad with mandarin oranges (dp style)
and for dessert i made an apple pie. Will have to wait till tomorrow for the review as it did not get done baking until about midnight. looks pretty damn good though for my first pie. i hope it got cooked all the way thru.
well the pie was a huge success. very delicious. i need to make some addons to the crust I think...
damn, i wish i had the money to buy food myself
what is everyone having for dinner TONIGHT!>!>!>!>!!?!?!!
turns out i got to barbecue with my friend again. he came by to pick me up \o/
> what is everyone having for dinner TONIGHT!>!>!>!>!!?!?!!
Ummm ... I found some pizza in our fridge! Though maybe that counts as breakfast.
We'll see!
Ummm ... I found some pizza in our fridge! Though maybe that counts as breakfast.
We'll see!
on tonight's menu is:
* large slices of bread, and
* water
* large slices of bread, and
* water
when i do that sort of minimalism i normally add butter.. or at least dijon mustard
i just cooked a whole chicken
i just cooked a whole chicken
i don't like butter
sorry to hear that! i'm a big french cooking fan so butter is one of my essential ingredients to keep stocked...
i'm making poutine tonight, except with chicken instead of gravy and double gloucester instead of cheese curds. should be good.
i'm making poutine tonight, except with chicken instead of gravy and double gloucester instead of cheese curds. should be good.
i'm into fruit, so tonight i had pizza with lots of tomatoes on it
i made gyoza tonight..
tasted delicious, but they stuck to my pan and got all torn to shit.. but damnit they taste good!
tasted delicious, but they stuck to my pan and got all torn to shit.. but damnit they taste good!
making some late night zucchini bread :D
zucchini bread was a success.. a little dry but not bad for my first batch. it is delicious and nutty.
eating sammich: wheat montana big sky wheat + ham + cheddar + avacado + romaine + mayo + spicy mustard
(``she's got cheese--can't tell if it's cheddar'')
(``she's got cheese--can't tell if it's cheddar'')
ate a coffee shop salad: chicken walnut caeser
Hmm...all I've had today were some zesty taco Doritos
Whataburger ftw.
tonight i'm trying to get rid of some zucchini...
making curried zucchini soup and some leftovers
pandy-style rootbeer:
1 henry weinhards rootbeer
some milk, creamer, half and half, or the like
mix them together and enjoy
amazing!
making curried zucchini soup and some leftovers
pandy-style rootbeer:
1 henry weinhards rootbeer
some milk, creamer, half and half, or the like
mix them together and enjoy
amazing!
just popped some special brownies in the oven...
review on its way after i eat them
review on its way after i eat them
well the recipe says to bake for 30-40 mins, but i have had it in there for probably 1 hour and the batter is still sort of soft... hopefully it is cooked all the way. they are supposed to be dense, and refrigerated.. so maybe they will harden up. The recipe is special because it uses no flour and no sugar. it uses agave nectar to sweeten, and in place of flour, it calls for black beans.
yeah, sounds gross, but from what i've tasted so far, they are pretty yummy. no trace of the black bean flavor. we'll see how they fare after a nice long 'frig.
yeah, sounds gross, but from what i've tasted so far, they are pretty yummy. no trace of the black bean flavor. we'll see how they fare after a nice long 'frig.
..that is not what i expected. :)
those sound like the sort of food where the first few don't taste great but progressively get better and better.
those sound like the sort of food where the first few don't taste great but progressively get better and better.
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You're right, it does sound gross.
Tell us how they turn out...
Tell us how they turn out...
hey.. not bad!
you would never know that i made them with black beans.. definitely a different taste though!
things to do next time:
less coffee stuff
more nuts
chocolate chips?
cook a little longer - a little soft in the middle
they are more fudge-like than brownies, but delicious nonetheless. who'd have thought?
you would never know that i made them with black beans.. definitely a different taste though!
things to do next time:
less coffee stuff
more nuts
chocolate chips?
cook a little longer - a little soft in the middle
they are more fudge-like than brownies, but delicious nonetheless. who'd have thought?
tuna burgers:
2 cans tuna
1 can cream of mushroom
potato chip crumbs
turn into paddy
cook :p
hawaiian style
2 cans tuna
1 can cream of mushroom
potato chip crumbs
turn into paddy
cook :p
hawaiian style
after eating mexican food for lunch yesterday and leftovers for dinner tonight, i feel inspired to learn how to make horchata. so i will!
...tomorrow! i will make it!!
I'm too tired, and i have yet to do my "press ups"
I'm too tired, and i have yet to do my "press ups"
well the horchata turned out completely wrong.. need a new recipe i think :(
andyp ...
Need some help on the horchata? Everyone loves rice milk but me. Shit.
Need some help on the horchata? Everyone loves rice milk but me. Shit.
have you made it before?
so today i went to this amazing sandwich shop where you get to make your own.
i made this gigantic wrap that had chicken, chorizo, tikka mayo, emmental, some arugula, tomato sauce, potato salad... it was amazing.
i made this gigantic wrap that had chicken, chorizo, tikka mayo, emmental, some arugula, tomato sauce, potato salad... it was amazing.
Yes I have.
Nestor > You had potato salad IN your sandwich? *eyebrow raise*
come on, potato salad is great.
people hate on potatoes. potatoes on pizza is great too.
people hate on potatoes. potatoes on pizza is great too.
Woh, I'm no potato hater...and I love potato salad! The mustardy kind. Fuck yes.
That's just a weird ingredient for a wrap (not sandwich, wups)
...also weird for pizza...
That's just a weird ingredient for a wrap (not sandwich, wups)
...also weird for pizza...
dinner tonight...
chicken fried steak and twice baked potatoes
chicken fried steak and twice baked potatoes
sipping some white tea and eating some organic dark chocolate
not single origin :(
not single origin :(
what happened to food part 2?
damnit!
Fair food tonight...
top for great falafel
also just bought that book dannyp mentioned! (the art of simple food)
also just bought that book dannyp mentioned! (the art of simple food)
there is an apple pie in my oven right now.
this came out really really good. this is the first time I've made pie from scratch in like ten years. the crust is so flaky and buttery and delicious.
I used the following resources:
making pie crust
rolling pie crust
apple filling recipe
I didn't add any lemon zest because I couldn't find my grater. I made this as a test pie for a party I'm going to on saturday. I am now confident enough in my pie-making that I can bring one along.
I used the following resources:
making pie crust
rolling pie crust
apple filling recipe
I didn't add any lemon zest because I couldn't find my grater. I made this as a test pie for a party I'm going to on saturday. I am now confident enough in my pie-making that I can bring one along.
this also tastes a million times better than any apple pie my family has ever baked. this is something of a bummer but also wonderful because this pie is great.
still marveled at the tastiness of this pie.
bluet, what do you eat with brunost?
> bluet, what do you eat with brunost?
I like strawberry jam.
Some people like it with butter on waffles (the five hearts kind). Like this:
http://aihpos.blogg.no/images/441594-7-1257431782220.jpg
You could go crazy and do something like this:
http://www.whatsforlunchhoney.net/2011/03/rmm … ffles.html
Man, that looks fucking delicious.
I like strawberry jam.
Some people like it with butter on waffles (the five hearts kind). Like this:
http://aihpos.blogg.no/images/441594-7-1257431782220.jpg
You could go crazy and do something like this:
http://www.whatsforlunchhoney.net/2011/03/rmm … ffles.html
Man, that looks fucking delicious.
Yes. Yes it does. I would eat the hell out of a meal like that. I might even let loose a battle cry.
just cheese and jam? no carbohydrates anywhere?
> just cheese and jam?
Nah, bread too.
> no carbohydrates anywhere?
Jam is almost nothing but carbohydrates!
Nah, bread too.
> no carbohydrates anywhere?
Jam is almost nothing but carbohydrates!
> Jam is almost nothing but carbohydrates!
er... yes. wow. think i meant to say grain, or starch, or... something
i'm going to try to pick some up this week.
er... yes. wow. think i meant to say grain, or starch, or... something
i'm going to try to pick some up this week.
top for apple pie! first one I made was with organic pastry flour and the dough came out awful. I also put way too much water in it. second time I used all-purpose flour and still put too much water in the dough, but it came out alright and got my grandma's seal of approval. third time is this morning, and I have very high hopes for this pie.
Best advice I ever received for making pie crusts is to use a spray bottle with a fine/mist setting.
that is an excellent idea.
also look in to using vodka in the pie crust! it supposedly evaporates quicker than water and makes the crust flakier. I think that's the recipe my mom uses.
I read about the vodka thing on smitten kitchen but the lady said the one she made didn't turn out all that well and she went back to no-vodka. maybe I'll give it a shot next time.
Made onion carraway rye hard rolls! Delicious.
fresh pasta.
nice. I made some fresh pasta as well the other day. It's the best for lasagna ;D