Timewaster's Guide Archive
General => Everything Else => Topic started by: The Jade Knight on April 23, 2009, 07:23:14 AM
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So, I was quite hungry and tired tonight, but with nothing easy to make lying around. So I did a little experiment and came up with the following for dinner:
Sliced up some young potatoes (I used 4) and some yellow bell pepper (I used about 3/5 one) and some green onions (maybe 3?). Put the potatoes in a pan with some low-grade olive oil, covered, turned the heat to low, and left for a while. Checked/turned occasionally. When the potatoes were almost done, I added the peppers and onions, and turned the heat to medium. Added garlic salt, rosemary, creole seasoning, and just a touch of seasoned pepper, and stir-fried for a few minutes (until potatoes started to brown). And that's it.
It's actually quite delicious (as it has the potatoes, doesn't need rice or anything to accompany), though if I were to do again, I'd probably use slightly less creole seasoning (the flavor of the dish doesn't require so much kick).
Anyway, figured I'd turn this into a general thread where people can talk about what they're eating, especially if they cooked it themselves.
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I ate leftover peanut sauce on leftover rice (it's best with chicken also, but I didn't have any).
The sauce is made thusly (since I made this up I don't measure ingredients, just throw them in): Start with a bit of water, add soy sauce, sugar (lots of sugar - it's a sweet sauce), sriracha sauce (http://www.huyfong.com/no_frames/sriracha.htm), chunky peanut butter (I know many prefer smooth, which in my view is just wrong), and a touch of vinegar. Heat over med-high heat, stirring frequently, until it starts to bubble. Reduce heat to low (if you have it up too high it will spatter you which hurts like crazy) and heat, again stirring frequently, until sauce is thick.
What can I say, I'm a bachelor and a college student. We eat weird stuff.
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I have their chili-garlic sauce. Is it similar to sriracha?
Also, I love Thai peanut sauces. Does this taste like one?
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Cooking is my hobby so last night I fixed my Orangey Chicken from scratch. It's a reduction of Cali White and orange juice with spices and a splash of soy, poured over crisp fried chicken nuggets. Hmm let check for left overs. . .
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"With spices"?
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Yeah spices. :) the blend is proprietary but if it goes with pastry, it's probably in the blend. :D
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Proprietary? A regular keeper of secrets, are you?
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I had pork tamales and corn with salsa..
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so what you made was almost EXACTLY a recipe for rosemary potatoes (maybe without the creole seasoning, but i could see it being fine with it to spice em up a bit), which are VERY good. If you throw a little bit of onions in that, and some chicken, and grill it up nice and fine, you can have some pretty good pan-fry rosemary chicken and potatoes. Steam it all in a bit of sauce (whatever sauces you think would work well for you) for flavor before hand, and you can have a nice chinese-esque stir-fry of rosemary chicken, too.
One of my favorite things to make of all times is chili, because i make it slightly different every time, and test out all kinds of new ideas to flavor it.
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Texas's state food is chili...venison chili is the best! If you add beans to it it is no longer chili but bean soup and any major competition won't allow it...
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Eerongal: What made the potatoes so good was the yellow bell pepper and green onion (and the garlic salt) (and the way I pan-fried them). The rosemary and creole seasoning simply helped to complicate the flavour, and were the icing on the cake, so to speak.
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I tried a Cameroonian recipe last night called Egussi Soup. It's a tomato-based beef stew, with fresh parsley, onion, garlic, and ginger. The egussi part refers to a paste made of pumpkin seeds (it's supposed to be egussi seeds, but those are harder to find in the U.S.), which helps to thicken the stew but doesn't change the taste much. I served it over rice, with fried plantains on the side. It's OK, has some interesting flavors, but not by any means my favorite African recipe. The plantains were a treat though, I need to have those more often.
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Eerongal: What made the potatoes so good was the yellow bell pepper and green onion (and the garlic salt) (and the way I pan-fried them). The rosemary and creole seasoning simply helped to complicate the flavour, and were the icing on the cake, so to speak.
bell peppers and onions pan-fried with anything is excellent. Gotta be careful not to overcook the peppers, though. Ive always noticed that flavor cooks out of those things too fast. IMO the best way to cook em is so that they're soft, but still have a bit of a "crunch" to em when you bite down on em.
Texas's state food is chili...venison chili is the best! If you add beans to it it is no longer chili but bean soup and any major competition won't allow it...
heh, maybe it's because of local differences, but I don't like chili without beans, has to have beans for me. Everywhere here serves it with beans, though, so I'm set.
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Yeah, I think I got the peppers just perfect last night. They were juicy, crunchy, and just beginning to brown in spots. (That's one of the things I picked up from Thai cooking—not to overcook vegetables in a pan.)
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I have their chili-garlic sauce. Is it similar to sriracha?
Also, I love Thai peanut sauces. Does this taste like one?
Not...really. The sriracha has a lot less garlic, and is sweeter. It has a unique flavor that goes great with most asiany things (and, unfortunately, not much else, despite what their marketing copy says).
Thai peanut sauce was the ideal I was going for, but it's not quite there yet. Think of it as poor man's Thai peanut sauce; I don't know what magic pixie dust they put in that stuff to make it so good, but this is cheap and easy to make and still very delicious.
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My father has a culinary degree so he cooks and i clean...neat deal that... :)
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My father has a culinary degree so he cooks and i clean...neat deal that... :)
Yeah, neat until you leave home and realize your standard of eating has just dropped dramatically.
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I used to have that kind of agreement with my brother - I'd make him green mango pies if he would pick and slice the mangos. I definitely had the better end of that deal. The mango tree always had lots of red ants on it.
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I<3PEPPER
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I so love sriacha.
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I had cod with some stir fried veggies and brown rice
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What's 'sriacha?'
I<3CAMARONES AL AJILLO
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Sriracha is super hot picante sauce from Indonesia.
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What do you eat it on/with?
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Renoard: for a second I thought you typed that last post in a different language...
I occasional enjoy lamb with a bunch of stuff and flavorings...
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LOL.
I<3LAMB
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Lamb is good, goat is great.
Sriracha is good with Asian foods Especially Thai and Cambodian.
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My mom loves Laotian food (I've never tried it, though). Does anyone else know if it's good or not?
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Though I never did develop a taste for Asian foods...
unless you count milk tea with the boba balls on the bottom... I like those
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It's great if you like soup salad and noodles and sharing your food from the same bowl! :)
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Laotian uses a lot of the same ingredients as Thai. I've never had it, but I'd expect it's similar.
Me, I probably eat Asian food more often than not. For one, it's what I eat over 90% of the time when I visit Ari's parents (whom she lives with again). For another, I cook Thai food more than any other type of cuisine, and I'll cook Japanese food some of the rest of the time (especially lately)…
However, Renoard, your statement seems to me to be off the mark (except for the bit about "sharing" the food—that's dead on for home cooking eaten with chopsticks, if you mean everyone using their chopsticks to serve themselves from big bowls/plates.)
When we eat at Ari's, for example, we eat mostly stir-fries (at least 80% of what we eat are stir-fries, which almost always contain a meat and 1+ vegetable), and most of the rest is either BBQ or soup. (I should add that we only very rarely eat the stir-fries over noodles. Most of the time it's on rice, and that's certainly true for Thai food, as well. However, her family frequently find that noodles, potatoes, and even bread make perfectly acceptable substitutes for rice. It drives me crazy.)
And salads? I don't think the Chinese really have such a thing, and Thai salads are nothing like Western salads.
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unless you count milk tea with the boba balls on the bottom... I like those
You mean…bubble tea?? ???
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Bubble tea is one word for tapioca pearls in any sort of tea (some of which do not have any tea at all). Milk tea is a particular kind of bubble tea involving milk, tapioca pearls, and sugar.
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Kabrito and Lamb taste almost identical....
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Actually Jade we were talking about Lao food not Chinese. Think Vietnamese with Thai chilies. So Yeah fresh greens as a bed for very thin delicuts is a common dish. Yeah I meant serving from big bowls in the middle of the table.
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I love pasta of all sorts…tonight I'm having penne alla vodka with fresh grated parmigiano reggiano cheese and LOTS of fresh cracked pepper (<3PEPPER).
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Pepper. It's the fruit that is a spice! Eat more pepper.
Brought to you by TWiG pepper advisory board.
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You sound like a commercial. :D
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I like beef crusted in cracked pepper and sauteed with olive oil and baby portabellos. Just a splash of Cali Merlot to deglaze the pan. . . That's what I think I'll do tomorrow.
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I like portabellos in pasta. :-\
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I'm not a big fan of starch, but I do like the occasional vegetable rotini with a vinaigrette and chopped nuts. Sauteed shrooms and fresh green peas would go with that pretty well.
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What's a 'shroom?'
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(mu)shrooms
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Hehe :-[ right. Ya I like mushrooms a lot, too.
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I thought you were talking about Asian food in general (per the post above you), Renoard, not Laotian food (per the post 2 above you).
But if Laotian salads are anything like Thai salads, then they're nothing like Western salads.
Anyway, tonight I made a dish similar to the dish I made the other night, but this time I cut out most of the creole seasoning, replacing the seasoned pepper with straight black, and replaced the green onions with chives (I think I preferred the green onions). I also added citrus chicken (cooked in another pan) and orange bell pepper (which I liked the flavor of slightly less than the yellow).
The citrus chicken was braised (after being cut into large chunks) in a concoction made up of perhaps 70% (mostly fresh-squeezed) orange juice, 25% (mostly fresh-squeezed) lemon juice, and 5% lime juice (these %'s are just guesses), with some dry ginger, nutmeg, and a little ground cloves, and a little salt.
Once the chicken was cooked, I added it to the potato/pepper dish when it was almost done, and then turned the heat up and seared everything briefly.
Ari really liked it, which made me happy (I was cooking for her).
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. Sounds like the other one was a bit better. :-\
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One thing I've been know to do for a date is Artichoke bottoms stuffed with cous cous and pine nuts.
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A real turn-on, right? :D
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I had a coconut tofu soup with snowpeas it was awesome...with it was talapia with salsa and an Israeli cous cous
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Sounds like a very festive meal. First dish sounds Thai, second Mexican, and the last (obviously) Israeli.
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Tilapia are common in the the sea of Galilee.
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The soup was Thai and cous cous is awesome....my family eats food from all over the globe so long as it compliments each other its fair game on any given night....im not complaining though
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I don't like tilapia. Then again, I've only had it as a school lunch, where it is mass-produced for over 670 kids. :-\
Did you know that Israeli couscous is the only food that is actually Israeli? (There might be one other that I'm forgetting, but I think that might be it.…)
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I don't like tilapia. Then again, I've only had it as a school lunch, where it is mass-produced for over 670 kids. :-\
Did you know that Israeli couscous is the only food that is actually Israeli? (There might be one other that I'm forgetting, but I think that might be it.…)
I *WISH* my schools served us Tilapia for lunch. I love them, they are delicious. :P
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*throws up inside Silk's refrigerator*
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... umm, I had a burger!
with cheese, tomatoes, lettuce, ketchup, pickles and mustard. With a side of potato chips
thats pretty festive, eh?
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Thanks, Ben, it's refreshing that not everyone who posts here does so to show off their culinary expertise and creativity!
(Though, come to think of it, gourmand bragging is probably the primary purpose of such a thread.)
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SarahG, you speak my mind.
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Could it not have been born out of a desire to share culinary inspiration? I know that's why I'm still reading - I tend to get stuck in ruts with what I buy and cook, and it's nice to get a prompt to break out once in a while.
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Um no. :D jk Maybe. Probs not, though.
I keep reading it 'cause I like eating/looking at/talking about food. That's pretty much it lol.
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Nothing at all wrong with good food. It's only eating too much that is a problem. Eating well is the reward for diligence in the kitchen.
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Eating well is the reward for diligence in the kitchen.
Or having a slow cooker. I like to cook, and try new things, but I have children so I can't try anything too exotic, unless I want to eat it for a week later.
We had roast beef, mashed potatoes (real ones) and lima beans for dinner. I was creative last night and wanted something with no complaints.
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We had roast beef, mashed potatoes (real ones) and lima beans for dinner.
As opposed to…?
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Instant potatoes.
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I hate instant mashed potatoes. They are icky!
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Yeah, I love discussing food, and picking up tips and tricks, etc. (per Ryos).
Ah I have an idea for a new poll!
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Oh…never had 'em. :-\
Do tell.
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Shaggy unless you have a palate well above the norm you can't tell the difference in taste they are potatoes that you rehydrate...the difference is in texture there are zero lumps...i think it is too smooth but it is a cheap staple for when you are on your own...
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Or when you're pressed for time/don't have the money for real ones/and a hel of a lot of other reasons.
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Shaggy learn to read better not just skim....I said when you are on your own they are a cheap staple, meaning that when you are no longer with mommy and daddy you need to eat a starch and they are not costly so they are a good thing to buy...
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Whoops. Sorry. Me bad. :-X :-[ :-X
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Yuck fast food mexican tonight.
Yum Foods(tm) where Sugar is a spice.
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Hmm, I haven't actually priced them but I would have guessed that real potatoes are cheaper than instant mashed. Instant mashed certainly have the convenience advantage, though - as well as a much longer shelf life.
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My step-mom said she used to buy them because they were cheaper...but no i haven't done the math myself
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It stands to reason that raw potatoes would be cheaper than highly processed potatoes. Food prices don't always hold to logic, however.
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Instant mashed potatoes are easier and cheaper for me because I bought a bunch for food storage (an LDS concept, basically keeping your pantry full so if you have an emergency you still have food). It is getting old and my husband refuses to eat it. So I do real mashed pot. when I am feeling generous to my husband. He has been working late a lot and being the loving person I am, I made a meal for him.
We had chicken alla cucine tonight. Chicken with artichokes and tomatoes. This makes up for boxed mac and cheese last night.
And I think ramen is way better as a cheap starch because you can eat it without even cooking it. My children love it that way.
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I had a surprise b-day party at Maggiano's and i ate bruschetta as an appetizer baked ziti with sausage for the entree and for desert a pecan crostada with vanilla bean ice cream...yummy yummy yummy i got love in my tummy
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Have you tried grinding the instant into a flour (with a blender or food processor) then using it for coating on fried chicken, or as the primary starch in crepes? Hard to complain about them not tasting like "real" potatos then.
:)
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I do that with flakes, it makes the whatever nice and crunchy. But the kind I have now are "pearls" they look like gerbil food only white so I don't anymore.
My mother once bought a 20 lb bag from potato farmer relatives in ID. Those were the best instant I'd ever had. I could never get ones that good again.
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Penne alla vodka. <3
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Not sure I've ever had vodka food.
I'm starting to notice that I tend to dislike wine in all food that isn't French, but I love the flavour of dishes cooked with sake.
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It is pretty damn good.
Sake is very powerful…right?
(That's the Japanese rice wine?)
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I don't know that sake is all that powerful, but it sure tastes good cooked into stuff. (Yes, it's Japanese rice wine.)
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Rice is pretty high in malt(sugar) so it makes a stronger brew than beer. It's probably around 14% alcohol like wine.
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Reonard that's higher than the typical wine...proof is double the percent btw...7% and 8% are much more common
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eh...I think it depends on what kind of wine you drink tbh. It generally hovers around that 8-15 % area...certainly not enough of a difference to argue about.
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I wonder if whites and red's have different percentages on average...i prefer whites as a whole anyways, because they are sweeter
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There'd be no reason for them to, Kaz, as the difference is simply whether or not they're fermented with the skin on or not.
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I don't know that sake is all that powerful, but it sure tastes good cooked into stuff. (Yes, it's Japanese rice wine.)
Actually, undiluted sake is usually around 18-20% (beer is never really higher than like 5 or 6% most of the time, and wines usually range from 7-16% or so, i've found.).
It's kinda high, but still no match for, say, vodka, or any other hard liquors.
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Jade don't forget the stems and seeds are also in red wine...you get more tannins from them than you get from the skin
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Have you tried grinding the instant into a flour (with a blender or food processor) then using it for coating on fried chicken, or as the primary starch in crepes? Hard to complain about them not tasting like "real" potatos then.
:)
Ooh, haven't tried that, but it sounds good. I do have an excellent doughnut recipe that calls for potato flakes (unground) though. I heard once that potato dough was Krispy Kreme's secret, and while I don't know if that's true, these doughnuts do taste very much like Krispy Kremes.
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Sorry for being the devil's advocate but i don't care for Krispy Creme...
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:o why is that? Do you just not like donuts or do you only dislike (heinous as the heresy may seem) Krispy Kremes??
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I love Krispy Kremes!!!!!
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Krispy Kreme has decent glaze but the rest they sell is over-glazed...you can label me a heretic b/c i'll say this in
large font..... a different color
Krispy Kreme BLOWS!!!!!!!!!!!
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Krispy Kreme has decent glaze but the rest they sell is over-glazed...you can label me a heretic b/c i'll say this in large font..... a different color
Krispy Kreme BLOWS!!!!!!!!!!!
I see the same color.
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Kazys lost it.
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Never much cared for Krispy Kreme. They don't have it where I live. Shipley's ftw! 8)
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What's 'Shipley's?'
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Donut franchise in Texas.
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I see. Good?
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I told it to change to green...huh...
TEXAS FTW!!!!!!!!!!!!!
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Yes Shaggy. Very good.
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I can't stand fried donuts. My favorite come from a local chain called spudnuts. The use potato flour to make the donuts healthier and denser.
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Do they still use glaze and sprinkles and stuff?
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They do. One of my favorites is the Bavarian cream (creme Englais) filled bar with chocolate icing.
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I had Hamburger Helper Beef Stroganoff for dinner this evening. Simple, yet effective. :D
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I love hamburger helper. And Krispy Kreme, but I don't feel like the latter is worth paying normal price for.
... I'm the guy that goes for the majorly discounted 2nd day donuts. I specifically hunt down the Scolari's kind; they pull them at about 6pm, and if I show up between 5 and 6, I can almost always fill a box myself with exactly the donuts I want.
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I like hamburger helper made from scratch but not the box kind
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I like hamburger helper made from scratch but not the box kind
technically that would make it NOT hamburger helper, since that's just a brand name of different pre-made meals :P
But yes, homemade versions will generally always be better
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Hamburger Helper I can live with, but who eats TUNA helper? I shudder each time I see it on the shelves. Though I think that is flashback from when I was a child and my mother would make tuna in white sauce over toast.
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A former roommate occasionally ate tuna helper. It really is as gross as it sounds.
Okay. Today, I present to you...the Perfect Sandwich.
Start with toasted whole-grain bread. Spread one slice liberally with mayonnaise (NOT Miracle Whip - that's just sick. And wrong). Add a layer of pickles (and I do mean a layer - if you can still see the mayo, you're doing it wrong). Place a slice of tomato on the pickles (or two if you're using widescreen bread). To the tomato add a breaded chicken patty, baked until crispy. Squeeze a touch of barbeque sauce on the other slice of bread, then use it to close the sandwich. CAUTION: sandwich will be very messy. Insert Carl's Junior catchphrase here.
What makes this sandwich so great for a college student is that not only is it delicious, but you can omit any of the ingredients (including the chicken) and still have a delicious sandwich.
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My mom was goine so we ordered pizza Hollywood! :D
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TACOS!!!!!!!! Courtesy of mi madre.
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Hey!! I had Tacos like 2 days ago!! :D
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Awesome!!! Well, technically they were fajitas. But I had tacos for lunch (and dinner the next day).
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Hamburger Helper I can live with, but who eats TUNA helper? I shudder each time I see it on the shelves. Though I think that is flashback from when I was a child and my mother would make tuna in white sauce over toast.
Your Mom, too, huh?
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Tuna in a spicy Béchamel with slivered almonds tossed with Rotini and baked with breadcrubs on top. ;P As they used to say, laruppin good.
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Jade I am sorry to see you had to endure that too. I thought I was the only family who had that particular nastiness. I don't even like tuna sandwiches now, much less anything else with it.
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Well, readerMom, my mother made another similar dish involving hard-boiled eggs. Creamed tuna on toast was one of the better things we ate!
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Tonight, I ate a yellow tomato (on a salad). I found it to be delicious, the epitome of tomato, the ideal to which all tomatoes aspire.
Also in attendance were broccoli, carrots, cucumbers, mushrooms, hard-boiled eggs, grated colby-jack cheese, iceberg lettuce and a liberal dosage of the one true dressing (blue cheese).
I haven't eaten so many vegetables at once in a long day. I actually feel slightly ill. :D
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Haha.
White bean soup with bread.
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I had an avocado salad and enchilada casserole...if you like heat that's one good meal ;D
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For some reason I read that as avocado and chinchilla casserole.
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Ookla what are you hiding that makes you think of furry creatures when i mention mexican food?
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Mmmm... chinchillas!
:D
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Talk about a furry coated tongue.
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Tonight we made delicious chimichangas.
Inside:
Chicken cooked with chipotle, onions, tomatillos, pinto beans, garlic, cumin, coriander, cloves, cinnamon.
They were fried to a light golden crisp, so they were crunchy on the outside, and just slightly doughy on the inside.
Served up with fresh guacamole.
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I think I would have gone with a fire roasted pascilla or anaheim over the jalapenios. But sounds good.
My meal was mac and cheese with a side of sautee'd sirloin with a splash of woodbridge merlot for sauce.
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We had 5 buck pizza (it's less than 2 blocks away). I wasn't at all impressed. Going back to Little Caesar's for our next pizza run.
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A burrito with shredded chicken, refried beans, mexican rice, cheese, sour cream, and guacamole.
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Ook: Yeah, 5 buck sucks. Little Caesars is much better for the cheap stuff. If you want really nice pizza, though, check out Brick Oven down in Provo. Monday nights they give you free (unlimited) home-made rootbeer. Their pizza is excellent, but the rootbeer alone is worth going for. I will say, however, that they're on the pricier side of things.
Renoard: An anaheim or pasilla wouldn't have had any kick worth mentioning, and would also have lack the distinctive smokey chipotle flavour, both of which contributed to how delicious the chimichangas were.
Tonight, for Mother's Day, we made Thai food for Ari's mom (& guests). On the menu:
Spicy lamb satay with peanut sauce & (fresh) hot cucumber relish
Chicken coconut soup
Sweet prawns with egg & cucumber.
The satay was absolutely delicious, and the peanut sauce wasn't half-bad, though the satay had so much flavour as to make it unnecessary. The soup's an old standard, and good (except I forgot to add the chilies early on, so it came out a bit flat), and the prawns were much better than I anticipated. I'll definitely be making them again.
We made crème brulée for my mother, and I think Ari added a little too much vanilla extract (we decided to take the cheap route this time and not use a bean), but it was still good. I improved by torch technique significantly, though I initially under-burned the sugar.
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Creme brulee' is absolutely my favorite desert, followed by true puff pastry eclairs and Schaumtorte in the order.
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i went to a crappy joint that watered down my cajeta and then used it to drown my crepes
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I threw up last time I ate creme brulee.
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Gross!
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I threw up last time I ate creme brulee.
I really haven't been that impressed with it either. Maybe I just haven't eaten it from the right places, but I've never had a creme brulee that I thought was amazing. Good, but not what it's cracked up to be.
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That's tragic, Shaggy.
A good crème brulée (or crème brûlée, if you use the traditional spelling) is one of the most fantastic things one can ever have, and is almost certainly my favorite dessert. . . it just never seems to last long enough.
Out of curiosity, Andrew, did you have crème brulée at French restaurants, or elsewhere? I've found most American restaurants are terribly overpriced and inept.
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I know. Tear, tear.
Really? Your favorite? Molten chocolate cake with vanilla ice cream…yum yum. :)
Jade–how do you get the forward accents?? I can only get these ones: ` .…
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I don't know how to do it on the computer, but on my phone all I have to do is hold down the letter that I want some sort of accent mark to it, and it pops up with a little menu thing that lets me choose from all of them.
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!!! What kind of phone do you have?? ??? ??? ???
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iPhone.
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Oh, well, that explains it. On my phone, if I hold down a key it gives me the number. :-/
On-topic: Pizzaaa!
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Unless it has Grand Manier (or however the liquor is spelled) it isn't technically creme brulee and i have had both bad and good ones... and while it's not my favorite i like it done right
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Beef with garlic sauce, wonton soup, and dumplings (from Chen's Kitchens). Delicious!!! :)
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French toast. Yummy.
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Unless it has Grand Manier (or however the liquor is spelled) it isn't technically creme brulee
That's absolute nonsense. The standard French definition goes: "La crème brûlée est un dessert composé de jaune d'œufs, de sucre, de crème et de vanille." No alcohol involved. Besides, Grand Marnier would give it a weird orange flavour. Occasionally, alcohol is used to "flambé" the top, but this is much less common and less traditional.
Shag: Using the US-International keyboard, right-alt will do it, or by using the apostrophe (') (assuming you want acute accents). Otherwise, use an ANSI chart for numpad.
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Got to love that description. Egg yellows, cream and vanilla. Way to take a great dessert and make it sound unappetizing.
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How does that sound unappetizing??
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It reads like a recipe for paint thinner. No poetry. ;)
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Not if you read it in French and you don't know what you are saying.
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Not if you read it in French and you don't know what you are saying.
Well said. Everything in French is poetic :D
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Thank you. :D I wish I spoke it :-/. I only know like four words/phrases, unfortunately.
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I made some french onion soup today. It takes a long time to make (3-4 hours perhaps, if you're doing it right, i.e. nothing instant, and simmering it the correct amount of time) but it's totally worth it. I added sugar and cinnamon (and a little sherry, but i usually add that) to make it nice and sweet, it turned out great.
also: since we're talking about food, THIS IS THE BEST WAY TO BAKE, EVER. (http://www.youtube.com/watch?v=bHK0uFb6Vzw&feature=related)
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I ground up sirloin and bacon to make a patty for an awesome burger (the bacon provided the fat content)
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I ground up sirloin and bacon to make a patty for an awesome burger (the bacon provided the fat content)
i love to douse burger meat in worcestershire sauce when i'm making burgers from scratch, makes nice and juicy, and flavorful. Though, i never thought of crumbling bacon in with it...that sounds like it would make an epic burger.
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It was prettry beastly we had grilled vegtables with it.... love that lynx gas grill
For lunch today i had a sandwich on ciabata bread with sundried tomato green onion goat cheese grilled egg plant leftover rosemary chicken from a couple of nights ago some romane and home made mayo it was pretty sweet
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So, i totally ran across and ordered this (http://www.thinkgeek.com/caffeine/accessories/ab3f/) today, out of curiosity. I'll let you guys know my findings when i get them.
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Bad Chinese food (Schezuan Peppercorn Beef)–way too bland and not spicy enough.
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Depends on where you get it i had it at this hole in the wall place and it was great... but i also love peppercorn
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Oh, no–I'm not saying the dish is bad–just at this one place (probably). :)
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I had grilled teriyaki tofu and grilled pineapple and yellow bell pepper. It was yummy.
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I had grilled teriyaki tofu and grilled pineapple and yellow bell pepper. It was yummy.
Teriyaki always tricks me. Every time i see teriyaki food, i'm all "I love teriyaki!" so i get some, and start eating it, and then i'm like "wait....i hate teriyaki!!"
which i find odd, because i love just about anything doused in soy sauce, and teriyaki is a sweetened soy sauce! Which i think is why it tricks me.
For dinner today, we took the quick route and ordered pizza.
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Good teriyaki might change your mind. Ready made sauce is bad yes. But good sauce has a lot more than sugar and soy in it. Besides Teriyaki isn't really Teriyaki unless you put it over charcoal. Love live the Hibachi.
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This goes back to how I love cooking with sake, Renoard.
Good teriyaki is just fantastic.
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Good teriyaki might change your mind. Ready made sauce is bad yes. But good sauce has a lot more than sugar and soy in it. Besides Teriyaki isn't really Teriyaki unless you put it over charcoal. Love live the Hibachi.
You may be right, i've only ever tried ready made/bottled teriyaki sauces, never tried any fresh/home made types or anything.
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It's easy to make, but requires sake & mirin.
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It's easy to make, but requires sake & mirin.
oh yeah? got any good recipes? I may have to look into whipping some up over the weekend and trying it out :)
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I found a good brand of bottled Teriyaki, but I can't remember the name off the top of my head. Oh yes Jade, tell us how to make it! I love making things from scratch! :D
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I love making things from scratch! :D
That's where all the best food comes from. Mostly because you control the aspects of the food you like more than the ones you dont (i.e., if you like your sauce a little more/less sweet, or more salty, etc) :P
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I love 'one-pot wonders.'
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Hoy quería Taco Bell, y Taco Bell comí.
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¡Odio Taco Bell, y PepsiCo, y Yum INC.! :P
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I hate Pepsi... i'm a coke man
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I don't like either. Sprite is good, though, usually.
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LAVGRS Does your mother know you drink caffeine? :P
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Sprite is a coke product and i was referring to the companies...and yes i do like coca cola... though i prefer other products made by them like Barks Rootbeer
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Um yeah she only lets me drink Sprite on 'special occasions'… :P but sadly sometimes there's not water/lemonade/stuff-like-that at parties and stuff so I don't have a choice ('cause I don't like Coke/Pepsi/Most-Other-Sodas). Seltzer's really good, too.
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Um... Sprite is caffeine free, actually...
For dinner I had chicken flavored ramen noodle soup and popcorn (which I popped myself). Shades of college life...
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You know, chicken is one of the few flavors of Ramen that I have never liked. That, and the fact that Ramen fills you quickly but leaves you hungry 30 mins. later, means that I don't buy the stuff anymore. :\
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That's what the popcorn is for! ;D
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I had onion pancake, chili dried tofu with pork and shrimp, and a green bean stir fry with pork ;D great stuff
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I had spring rolls with a spinach soufle'.
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Teriyaki sauce:
3 parts soy sauce (preferably Japanese shoyu)
3 parts sake
3 parts mirin
1 part caster (baker's) sugar
Put in a pan, heat to dissolve, and let cool. If you want a thicker sauce (this one is pretty thin), add some (not much) tapioca starch or corn starch with the other ingredients.
It's really not hard to make, and it tastes delicious.
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I use a bit of ginger (preferably fresh) and replace the caster with black molasses. ;P
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I don't know that the Japanese traditionally use molasses, but I'm sure it tastes good.
I'd like to try ginger, but I don't currently have a grater fine enough to try fresh. I should add some powdered.
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I made zaru soba the other day. It was pretty good, but I needed a bit more water in the noodles, they were a tad dry in the center.
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*Spicy* beef broth with thin rice vermicelli noodles, beef and pork. (And also some mini-Vietnamese meatballs.) Very good.
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I was going to make an egg salad sandwich, but instead made This (http://i32.photobucket.com/albums/d37/miyabi_kami_desu/stirfry.jpg). It was yummy.
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Miyabi that seriously is making me hungry.…
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I'm glad my cooking looks good. It tasted good too. I used spicy miso teriyaki for flavor.
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Just got home from a BBQ me and a friend were holding. Some good eats!
regular old BBQ fare, though, bugers, hotdogs, pork steaks, and turkey dogs.
I made the burger patties by hand, though. I mixed together 27% fat ground chuck, and 1 and a half pounds of bacon that i minced up to make some delicious (albeit greasy) burgers. We had more burgers than anything at the BBQ, but the burger stock got absolutely destroyed, so i assume people liked em.
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That fat content is ridiculously high.
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That fat content is ridiculously high.
the 27%, or everything together after the bacon was thrown in? And yup. Fatty burger patties hold together better than lean meat (if it's too lean, the burgers will fall apart while cooking).
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The 27% is, let alone without the bacon.
If you put a little bit of plain oatmeal in it they will stick together quite well without changing the flavor really.
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The 27% is, let alone without the bacon.
If you put a little bit of plain oatmeal in it they will stick together quite well without changing the flavor really.
Yeah, I don't use filler when making burgers, i usually make all-beef patties. I know its much more unhealthy, but they come out just so nice and juicy. Which is, of course, because of the fat.
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I marinated a tritip over night in Cali red and salt. Then I cooked it today on the charcoal with the smoke valves closed. Had some of that infamous teriyaki and some Mediterranean herb basted chicken, both of which were also cooked on the coals. Homemade potato salad, beans and rice and corn on the cob rounded it out.
Had 1/4 watermelon for a fruit and cherry pie with ice cream for a dessert.
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In a rush and desperate I made the dreaded chicken and rice casserole. It came out half-done and nasty. We had ham sandwiches instead.
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Sorry about that one Reader!
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Chicken & Rice casserole is actually one of Ari's favorite Mormon recipes (and she comes from a non-Mormon background).
Is that the same recipe with cream of mushroom soup and shredded cheese?
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no, this was a recipe I got from a friend who taught home economics at a high school. It has cream of mushroom soup and onion soup mix. When it turns out my husband likes it better than the other kind, but I seem to have some sort of mental block on this type of food. I can make all sorts of complicated things and they turn out beautifully. When I try to make one of the easiest of all it always turns out badly.
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I'm currently making Miso-Teriyaki flavored chicken and nachos grande. Ha ha. A bit of a cross-cultural mix, but whatevs.
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Sometimes, I think you belong in California, Miyabi.
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Ha ha. What makes you say that?
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Your taste in food and music, lifestyle choices, etc.
I mean, Idaho doesn't have a reputation for being avant-garde, you know?
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That is very very true.
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I had a 1lb burger... my dad is being unusual lately and cranking up the grill like 4 times a week... he usually cooks in the kitchen we have a bad ass gas stove that we built the kitchen around
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My mom made a delicious Gaiyang chicken the other night–it was nice and crispy and had a wonderful white vinegar (and other stuff) sauce to go with it. (There was also a very nice (plain) white rice also in accompaniment.)
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I saw that the grocery store now carries Panda Express brand sauces, so I picked up the one they use for Orange Chicken. Tonight I rolled chicken chunks in corn starch and fried them up, then drained the oil and and added the sauce, cooking it for a bit longer to let the sauce cook into the chicken. The result tasted very much like Panda Express' Orange Chicken, but I liked mine better, for a number of reasons:
1) I got to use actual steamed Calrose rice. I usually prefer steamed to fried rice with Chinese food, but don't make the mistake of asking for it at Panda Express, as it's always inexplicably nasty.
2) I could put more sauce on. Panda never puts enough sauce on the chicken.
3) It was fresh; i.e., it hadn't been sitting out for an hour before I ate it.
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I had Korean food last night more specifically Dan Dan Noodles
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I also prefer steamed, Ryos. Calrose with Japanese, Jasmine with Thai. I don't generally cook Chinese, but Ari's family prefers Jasmine.
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PESTO PASTA which is one of my mom's best/favorite dishes…that and salmon and kale with raisins, garlic, nuts, and olive oil. Good meal.
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Mmmmm, pesto sauces are yummy.
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Yup. Do you make them with cream or olive oil?
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Oh, I don't know how to make them. ha ha. I just eat them.
Like there is a pizza place here called Pier 49 that makes sourdough pizza. My favorite one they make is a chicken pesto pizza that is amazing!
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I had a seafood stir-fry with scallops and fresh bamboo shoots... on top of a bed of brown rice and a side of snow pea leaves
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Steamed Ryos would be cannibalism wouldn't it? Or are you just talking about irritating Ryan?
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Steamed Ryos would be cannibalism wouldn't it? Or are you just talking about irritating Ryan?
You seem to have "conveniently" ignored the comma. This is one of the reasons punctuation makes a world of a difference—ignore at your (or Ryos') peril!
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An amazing pasta fagioli soup…also a very good vegetarian somosa and some hot lamb curry.
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All punctuation aside, being native to California, I naturally prefer Calrose with most any Asian cuisine. I like Basmatti with saffron with Indian or European food though, especially with a beef and burgundy gravy. :P~
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Ah, but Calrose just really doesn't fit with Thai food...
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Tonight i made a good ol' fashion beef stew. Pretty basic, but all delicious. :D
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On Tuesday i had some jumbo shells stuffed with ricotta and homemade red sauce... i love my tomatoe based pasta ;D
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Buffalo chicken spaghetti. Mmmm.
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Cockaleekie soup (but with yellow onions instead of leeks) and some whole wheat spaghetti with a marinated garlic sauce.
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I love meat stews. 8)
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Beef tips on a bed of garlic potatoes and steamed broccoli... not the best meal but pretty good... i eat far to well and am becoming rather unappreciative... but hell at least i clean up!
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White fish, spinach, and stewed tomatoes, seasoned with garlic, turmeric, cumin, coriander, and cloves, and served over brown rice.
First time I'd ever improvised an Indian-style dish, but the fish and spinach needed to be used... it came out surprisingly good, which made me glad.
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You forgot the hot red pepper and all-spice.
:)
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A seafood marinara sauce (shrimp & clams) over whole-wheat spaghetti, with some mushrooms braised in pinot grigio and fresh lemon juice on the side.
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Penne arrabiata with shrimp . . . it was so so spicy and so so SO delicious!!!
(Also had some kind of cheese slices on top.)
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I dislike seafood...
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I dislike seafood...
Your loss.
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Funny thing is i like cheap fish like catfish and cod...but i am very finicky about seafood over all...ive had salmon probably 15 different ways and i cant stand the stuff
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I LOVE seafood especially shrimp and white fish . . . yummm.
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catfish
Mmmmm....cornbread-fried catfish sandwich. That has to be one of my favorite meals ever.
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I made fried rice for my family...cuz im lazy
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I made fried rice for my family...cuz im lazy
How do you make your fried rice? I tend to go Thai style...
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With cold rice and whatever veggies i feel like sauteing....i guess i don't understand the question... and my step mom is a vegetarian but she will eat eggs and certain seafood (she doesn't metabolize meat well and she eats fish because it pleases my father) so i put soy beans in it for protein along with the egg of course
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What do you use for seasoning? So, generally, you avoid meat?
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I love red meat my mom can't eat it though and i didn't feel like making separate batches...
I had a steak with a choclate and chili rub with a chocolate pasta and spinach casserole tonight...and a side of salad
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Chocolate pasta? Is that, like, chocolate-covered noodles or just a chocolate sauce?
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Or pasta made with cocoa?
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We bought cacao bean to put in the pasta batter
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Wait so it IS chocolate noodles?
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Well, yes, but not chocolate-covered noodles.
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Right. ;)
My mom made the most AMAZING lentil-and-yogurt dish with salmon and this green sauce from Morocco that I can't spell. Ch-something. It was incredible.
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My father went on a Moroccan food kick several months ago and with the exception of the lamb i found it miserable