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Rain6637
Team Evil
599
|
Posted - 2013.03.03 12:17:00 -
[1] - Quote
What do you like to eat? What are you eating? What's your favorite dish?
...What was the last dish you prepared for yourself?
Do you prefer healthy vs indulgent? home-cooked vs takeout vs gourmet? or are you up for anything, as long as you aren't paying?
lastly, do you post food pictures on the 'net... be honest.
If yes, let's see that food from around the world... and what does it taste like? http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
42
|
Posted - 2013.03.03 12:38:00 -
[2] - Quote
I love cooking. My favourite ingredients are fish, mushrooms and onion.
The food I cook has a lot of fat in it. I cut no corners on butter or cream. I compensate by sticking to a 700 carb a day diet consisting of mostly shakes. Vegetables and chicken, followed by one proper dinner of good food at the end of the day.
Today for dinner I am making breaded cod, pan-fried in butter with sea-salt and black pepper, Served with boiled potatoes and a hollandaise.
When the priest killed a maiden in the metal church. Armored saints and warlocks watched the slaughter. Rage of the slayer forced the pretty maids To kiss the queen in crimson glory |
Loco Kamikaze
Brutor Tribe Minmatar Republic
46
|
Posted - 2013.03.03 12:54:00 -
[3] - Quote
almost every night is Thanksgiving for me: Microwavable stuffing and jellied cranberry sauce, the kind that comes in a can.
Angelique I don't even have the patience to bring water to a boil, otherwise my next choice would be spaghetti with plain marinara, the kind that comes in a can.
I feel ya on the light calorie count... I've been known to go calorie-negative when I'm trying to lose weight. Everyone I know thinks it's unhealthy to limit calories like that, so it's nice to know I'm not the only one who keeps a sub-1000 calorie diet when they can.
There's a short but solid list of things that are quick, cheap, clean, and not-unhealthy. Spaghetti or any sale on pasta (macaroni, bowties, rottini, etc), end-of-the-day supermarket baguettes dipped in marinara, and sometimes beans... the kind that come in a can. |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
43
|
Posted - 2013.03.03 13:09:00 -
[4] - Quote
Potatoes are alright. Put them in the water with salt, turn on the stove and set the timer to 45 min. You won't have to touch them again until they're done. Less work than spaghetti.
You can make it 30 min if you just dice them a bit. Depending on the type you don't even have to peal them. Just brush them off a bit. When the priest killed a maiden in the metal church. Armored saints and warlocks watched the slaughter. Rage of the slayer forced the pretty maids To kiss the queen in crimson glory |
silens vesica
Corsair Cartel
957
|
Posted - 2013.03.03 13:31:00 -
[5] - Quote
I do about 70% of the cooking, though it used to be less. Then my wife got a new job. But lately, she and my daughter have been on a baking kick. So last night it was empanadas with cherry pie. Odd combo, but what the hell. A few days back, it was Cornish pasties. Rugelach have been showing up, too.
Mostly though, I do the cooking. Chicken fried rice night before last. Tostadas before that.
I tend heavily towards American Southwest-style and Italian. Obviously, I slip some Chinese in there too.
Most recent major meal I've done though, was for our Anniversary night - Bacon-wraped, roquefort-stuffed filet mignon accompanied by jacket potatoes and steamed green beans and a green salad. It's actually a long-standing tradition of a meal for us, done on our Anniversary every year, conditions permitting. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
48
|
Posted - 2013.03.03 15:19:00 -
[6] - Quote
Tatters are on the stove and the cod is breaded and ready for the pan. Does anyone know a good website to upload loudouts too that doesn't try to sell me plexes in between every line? |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
53
|
Posted - 2013.03.03 17:42:00 -
[7] - Quote
Angelique Duchemin wrote:Tatters are on the stove and the cod is breaded and ready for the pan.
Grade A Cod. Fantastic
4 Potatoes might be too much though.
I wonder what might be a good dinner for tomorrow.
Does anyone know a good website to upload loudouts too that doesn't try to sell me plexes in between every line? |
Eurydia Vespasian
Nova Insula Mining and Industrial The STAR Alliance
1488
|
Posted - 2013.03.03 18:41:00 -
[8] - Quote
i grill a great deal. all year long. but i also use the oven and stove. i like to try new recipes. i have a couple websites i go to for ideas. like the above poster i also do not skimp on taste. i try to stick to proper portions but sometimes seconds are just too tempting to pass up lol
i use a lot of chicken and pork. the bf is huge on seafood but i'm not. but i do like shrimp so we have that often as a compromise. i absolutely love vegetables of all kinds and make them often in many varieties. i like to make spicier foods and crushed red pepper, jalapenos and cayenne get used almost everyday on something.
am i some great chef? not particularly but i get the job done for us. |
silens vesica
Corsair Cartel
965
|
Posted - 2013.03.04 04:26:00 -
[9] - Quote
By far, I am the biggest veggie eater in the family. Steamed, raw, roasted, whatever.
This evening, it was honey-dijon chicken with rice and peas, followed by homemade cherry pie. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Marie Hartinez
Aries Munitions and Defense
263
|
Posted - 2013.03.04 07:21:00 -
[10] - Quote
Ok, this thread just made me hungry again for some reason.....
Between me and the wife, we share both cooking duties and grilling. I do almost all the baking.
Since she is Hispanic, we eat mostly Mexican/Spanish food when she cooks. When I cook, it's mostly German, French, and Asian. We both like to go a little heavy with cream, fat, and butter from time to time, but we'll look for more healthy alternatives and make smaller portions. There are only three of us to feed.
As to baking, I'll bake pretty much anything from what my grandmothers taught me to anything we find on the InterWebs that looks interesting.
When we grill, whether it's me or her, I'm the designated fire starter person. She has zero patience for that. Surrender is still your slightly less painful option. |
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Angelique Duchemin
Deep Core Mining Inc. Caldari State
70
|
Posted - 2013.03.04 08:11:00 -
[11] - Quote
Today...
Chicken in a marinade of honey, lemon juice, ginger root and black pepper,
Served with potato salad made of potatoes, chopped haricots verts, red onion, sunflower oil, white wine vinegar, chervil, capers and Creme fraiche. Does anyone know a good website to upload loudouts too that doesn't try to sell me plexes in between every line? |
Zimmy Zeta
Shrubbery Acquisitions
9887
|
Posted - 2013.03.04 09:32:00 -
[12] - Quote
I have partial anosmia since childhood, so my sense of taste is rather limited, too. Basically, I could live of garbage like a cockroach if I really wanted. But I do care for a nice look, so I often adorn my food with colorful fruits, fresh herbs or something like that to make it more pleasing on the eye. I can taste food if it has an extremely strong taste like rocford cheese or anchovis, so I tend to eat stuff like this more often. Please don't feed me. |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
72
|
Posted - 2013.03.04 09:38:00 -
[13] - Quote
I *love* bluecheese. I eat it like chocolate when I get the chance. Makes my tongue go numb. Does anyone know a good website to upload loudouts too that doesn't try to sell me plexes in between every line? |
Angelique Duchemin
Deep Core Mining Inc. Caldari State
72
|
Posted - 2013.03.04 10:22:00 -
[14] - Quote
You know what's great? When you think you're out of coffee. But then you look into the cup and it turns out it's actually half full.
It's like an itty bitty Christmas.
That's a double edged sword though. A month ago I was eating a pizza. I had it cut into 4 slices. I ate 3 and then I reached for the 4th slice and it turned out I had in fact already eaten all 4.
I was out of pizza. A slice I expected to be there was not there when I reached for it. I was heartbroken. Does anyone know a good website to upload loudouts too that doesn't try to sell me plexes in between every line? |
Liafcipe9000
Smeghead Empire
286
|
Posted - 2013.03.04 14:16:00 -
[15] - Quote
Rain6637 wrote:What do you like to eat? What are you eating? What's your favorite dish? ...What was the last dish you prepared for yourself? Do you prefer healthy vs indulgent? home-cooked vs takeout vs gourmet? or are you up for anything, as long as you aren't paying? lastly, do you post food pictures on the 'net... be honest. If yes, let's see that food from around the world... and what does it taste like? Pasta. Pasta. Pasta.
... Pasta.
Pasthy. Home-Pasta'd. I'm up for any pasta.
No, because pasta.
u cannot seez mah pasta. also, it taste liek pasta. |
silens vesica
Corsair Cartel
966
|
Posted - 2013.03.04 14:31:00 -
[16] - Quote
About a billion things one can do with pasta...
Tonight, it'll probably be salsa chicken... Over pasta. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
baltec1
Bat Country
5478
|
Posted - 2013.03.04 15:04:00 -
[17] - Quote
I have half a pig in the freezer. |
AeonExo
Ministry of Destruction SCUM.
136
|
Posted - 2013.03.04 15:15:00 -
[18] - Quote
I can make a mean pizza. Love all things Italian, especially their cooking! |
Khergit Deserters
770
|
Posted - 2013.03.04 15:46:00 -
[19] - Quote
I made a Texas-style barbecued beef brisket this weekend. The weather wasn't good for doing the whole thing outdoors in a smoker, but this method worked about as well: -Rub the brisket down with salt and pepper. Onion salt, garlic salt and/or a little Kikkoman soy sauce are optional. -Grill it over hot coals, with the lid down and some wood chips added for smoke. I used apple wood this time. Sear it really well on both sides. There needs to be some burnt black showing on the meat. -Wrap it in a few layers of aluminum foil and put it in the oven. 225 degrees F for two hours at the least. 4-6 hours is better. -Slice it (against the grain, to cut through the stringiness) and serve with barbecue sauce, Japanese yakiniku sauce, or whatever you like. Plus your vegetables, of course.
It's easier in the summer, if you have a smoker. Start in the morning and just grill it, wrap it, and let your coals die down to low temperature. Leave it in the smoker all day, throwing in more charcoal and wood chips every couple of hours. When dinner time comes around it's perfect and ready to eat.
Edit: But this Tex-Mex meal is the one I fantasize about. The photo is from the inside cover of Z.Z.Top's album "Tres Hombres" If you help someone when they're in trouble, they will remember you when they're in trouble again.
|
Micheal Dietrich
Kings Gambit Black
1148
|
Posted - 2013.03.04 16:04:00 -
[20] - Quote
Khergit Deserters wrote:The weather wasn't good
/sacrilegious shock
You better get some insulation and wrap that smoker next time. Any time all the is BBQ time. |
|
Astrid Aurora
University of Caille Gallente Federation
1
|
Posted - 2013.03.04 16:33:00 -
[21] - Quote
I love cooking. I try to cook more towards the healthier side but I do make a few special dishes here and there. twitter.com/_Laughter gplus.to/Laughter |
silens vesica
Corsair Cartel
968
|
Posted - 2013.03.04 22:21:00 -
[22] - Quote
Micheal Dietrich wrote:Khergit Deserters wrote:The weather wasn't good /sacrilegious shockYou better get some insulation and wrap that smoker next time. Any time all the time is BBQ time. Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do! (OK, so that's a bit extreme, but my father's done it)
I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Marie Hartinez
Aries Munitions and Defense
265
|
Posted - 2013.03.04 22:44:00 -
[23] - Quote
Micheal Dietrich wrote:Khergit Deserters wrote:The weather wasn't good /sacrilegious shockYou better get some insulation and wrap that smoker next time. Any time all the time is BBQ time.
When we lived in New Mexico, our friends thought we were nuts for grilling outside in the middle of winter. Where we lived, it only got down to about -10F. Surrender is still your slightly less painful option. |
Micheal Dietrich
Kings Gambit Black
1151
|
Posted - 2013.03.04 23:30:00 -
[24] - Quote
silens vesica wrote:Micheal Dietrich wrote:Khergit Deserters wrote:The weather wasn't good /sacrilegious shockYou better get some insulation and wrap that smoker next time. Any time all the time is BBQ time. Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do! (OK, so that's a bit extreme, but my father's done it) I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care.
I have a couple of these. They're cheaper and they work.
This is one of my favorites to cook up. I usually use Sam Adams Amber and cyan with pepper flakes in my version. You end up with enough sauce to make several meals and it works on pretty much any meat. The beer type really makes a difference in the flavor. We started with a bud light which was ok but we found Ambers to really stand out. |
Weylin Ormand
Azure Raven Inc. Krispy Kritters Alliance
0
|
Posted - 2013.03.05 04:32:00 -
[25] - Quote
My wife and I live in the Charleston, SC metro area so we are fortunate enough to have a plethora of fine dining to choose from from the downtown and surrounding areas. Local seafood, asian, italian, we love it all. Half the fun of going on a vacation to us is trying new restaurants.
My favorite food has to be sushi. The sheer variety and richness of the flavors are simply amazing. One thing on my bucket list is to go eat at Sukiyabashi Jiro, a restaurant featured in the documentary "Jiro Dreams of Sushi." Jiro is considered by many to be the best sushi chef in the world.
The movie was on netflix at one time under the documentaries and I think it may still be there.
There's also some clips on youtube from where a guy goes to eat at it: http://www.youtube.com/watch?v=asH4jhr8E20 |
Loco Kamikaze
Brutor Tribe Minmatar Republic
49
|
Posted - 2013.03.05 05:38:00 -
[26] - Quote
Weylin Ormand wrote:My wife and I live in the Charleston, SC metro area so we are fortunate enough to have a plethora of fine dining to choose from from the downtown and surrounding areas.
Would you say you have a... plethora? of fine dining |
Jensaro Koraka
Serenity Prime Kraken.
21
|
Posted - 2013.03.05 07:21:00 -
[27] - Quote
Rain6637 wrote:What do you like to eat? My favorite is chicken fried steak, mashed potatos and gravy, green beans and cornbread.
Rain6637 wrote:What was the last dish you prepared for yourself? Assuming you don't count anything that came in a box, a bag or from a mix, the last thing I made was an apple pie.
Rain6637 wrote:Do you prefer healthy vs indulgent? I'm from Texas. We only know how to do indulgent.
Rain6637 wrote:home-cooked vs takeout vs gourmet? Home cooked. I'll ******* own anyone at cooking. Gourmet is nasty. Most of it isn't even food as far as I'm concerned. I would never pay $500 to eat caviar, but I would pay $5000 not to. "Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken |
Jensaro Koraka
Serenity Prime Kraken.
21
|
Posted - 2013.03.05 07:22:00 -
[28] - Quote
Rain6637 wrote:or are you up for anything, as long as you aren't paying? I'm pretty picky.
Rain6637 wrote:lastly, do you post food pictures on the 'net... be honest. Not regularly, but I have.
Rain6637 wrote:If yes, let's see that food from around the world... and what does it taste like? Don't have any right now. "Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken |
Marie Hartinez
Aries Munitions and Defense
268
|
Posted - 2013.03.05 09:24:00 -
[29] - Quote
AeonExo wrote:I can make a mean pizza. Love all things Italian, especially their cooking!
During my wife's first attempt at making pizza...
She was putting the pizza onto a pizza pan in the oven. While she was doing that, for some unknown reason, half of it folded onto the other half. She asked me, in her "serious" wife voice as I had my back to her playing EVE, "you like calzones, right?"
Best accidental calzone I either had... Surrender is still your slightly less painful option. |
AeonExo
Ministry of Destruction SCUM.
138
|
Posted - 2013.03.05 10:24:00 -
[30] - Quote
Marie Hartinez wrote:AeonExo wrote:I can make a mean pizza. Love all things Italian, especially their cooking! During my wife's first attempt at making pizza... She was putting the pizza onto a pizza pan in the oven. While she was doing that, for some unknown reason, half of it folded onto the other half. She asked me, in her "serious" wife voice as I had my back to her playing EVE, "you like calzones, right?" Best accidental calzone I either had...
Haha!
Ah. Forgot to answer OPs questions, was too busy! Healthy food as a day to day, I prefer. Indulgent food once in a while of course. If I eat it too much I'd feel so unclean! Home-cooked of course! I like to add bits and pieces to food to make it my own. If I'm not paying of course, I'd probably just wolf down much of anything!
Food pictures? Nawh. I prefer my food to be something of legend. You hear about it but you don't believe it fully until you see it in person! :D
|
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silens vesica
Corsair Cartel
974
|
Posted - 2013.03.05 15:52:00 -
[31] - Quote
Micheal Dietrich wrote:silens vesica wrote:Micheal Dietrich wrote:Khergit Deserters wrote:The weather wasn't good /sacrilegious shockYou better get some insulation and wrap that smoker next time. Any time all the time is BBQ time. Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do! (OK, so that's a bit extreme, but my father's done it) I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care. I have a couple of these. They're cheaper and they work.This is one of my favorites to cook up. I usually use Sam Adams Amber and cyan with pepper flakes in my version. You end up with enough sauce to make several meals and it works on pretty much any meat. The beer type really makes a difference in the flavor. We started with a bud light which was ok but we found Ambers to really stand out. Inventive!
And niiice on the ribs. [i]Mmmmm[/i[... Beer and hot spices! I use beer as a means of altering the tone of meats and chili - darker (maybe a stout) for an earthy flavor, lighter for a more 'sunny' flavor, and haevily hopped beers for a sharp note to offset sweet glazes and sauces. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
baltec1
Bat Country
5489
|
Posted - 2013.03.05 15:59:00 -
[32] - Quote
Update on the pig. Had a wonderous sunday dinner and yesterday enjoyed a hot pork, stuffing and apple sandwitch. Still have a huge amount of pork and have run out of apples.
Might do a pork bake with fresh veg. |
silens vesica
Corsair Cartel
974
|
Posted - 2013.03.05 16:12:00 -
[33] - Quote
baltec1 wrote:Update on the pig. Had a wonderous sunday dinner and yesterday enjoyed a hot pork, stuffing and apple sandwitch. Still have a huge amount of pork and have run out of apples.
Might do a pork bake with fresh veg. Da-yam. That sandwich sounds good. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Jensaro Koraka
Serenity Prime Kraken.
28
|
Posted - 2013.03.06 10:00:00 -
[34] - Quote
I have this cookbook I got with Marlboro miles. They stopped giving miles in 2006, but you can probably find the book on Craigslist or Ebay or somewhere. It's called "Cook Like A Man" and it's mostly grilled or smoked stuff. You wouldn't expect it, but it's actually a really good book. I haven't tried everything in it, but everyone loved the stuff I did make from it. I plan to try out the whole thing eventually. If anyone gets it make sure to try out the grilled stuffed apples. They're awesome. "Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken |
Sab Sab Five
Purging Maelstrom Sicarius Draconis
37
|
Posted - 2013.03.06 12:14:00 -
[35] - Quote
i used to be bad on the decadent side, i hail from Louisiana, and i cook some nasty soul recipes... giving up the roux was tough...
mostly i eat home prepped stuff, and rarely do i bother to cook it at all, lots of hummus and fresh veggies. When i do meat i usually do a chicken with rub. Cayenne is featured in about everything i cook.
recently i have become a huge fan of simple fare, such as black bean tacos, salads, and sandwiches. I have been trying to lose weight, so i garnish things with either pickled or fresh veggies. I avoid fries these days.
The one thing i still love to cook, however, is my red beans and rice. Every southern boy has their own recipe, but i love my old family recipe that i have been using forever. Its simple, and like i said earlier, rouxless, but still oh so delicioso. On average i make a big batch once a month and keep it in the giant crockpot for all my friends to come by and party with.
The local butcher at the grocery holds the ham hocks they normally throw out for such occasions.
sushi, indian, & ethiopian are all great when i go out. I also absolutely love Greek fare. |
Mark Munoz
Schwarzschild Casimir Collective STR8NGE BREW
82
|
Posted - 2013.03.07 00:05:00 -
[36] - Quote
My other hobby apart from EVE is smoking meat. I and my friends and family would say I am pretty good. I practice a lot.
I like to make these things called fatties as you can get pretty crazy with them. Essentially its a pound or two of ground meat flattened out in a gallon ziplock bag. You then add your stuffing on top. Roll it up like a cigar and smoke it. My favorite version of that I did a Fattie Pie. Same idea but used the meat as the pie crust and bacon as a whip cream.
Yummy Fattie Pie Pics. |
Loco Kamikaze
Brutor Tribe Minmatar Republic
53
|
Posted - 2013.03.09 10:09:00 -
[37] - Quote
Mark Munoz wrote:My other hobby apart from EVE is smoking meat. como? |
silens vesica
Corsair Cartel
992
|
Posted - 2013.03.09 23:19:00 -
[38] - Quote
Sab Sab Five wrote:i used to be bad on the decadent side, i hail from Louisiana, and i cook some nasty soul recipes... giving up the roux was tough...
mostly i eat home prepped stuff, and rarely do i bother to cook it at all, lots of hummus and fresh veggies. When i do meat i usually do a chicken with rub. Cayenne is featured in about everything i cook.
recently i have become a huge fan of simple fare, such as black bean tacos, salads, and sandwiches. I have been trying to lose weight, so i garnish things with either pickled or fresh veggies. I avoid fries these days.
The one thing i still love to cook, however, is my red beans and rice. Every southern boy has their own recipe, but i love my old family recipe that i have been using forever. Its simple, and like i said earlier, rouxless, but still oh so delicioso. On average i make a big batch once a month and keep it in the giant crockpot for all my friends to come by and party with.
The local butcher at the grocery holds the ham hocks they normally throw out for such occasions.
sushi, indian, & ethiopian are all great when i go out. I also absolutely love Greek fare. You don't have to give up the roux... Just be a bit more... sparing in it's use.
Red Beans and rice are awesome. I've yet to try anyone's that wasn't good. Family recipes tend to weed out the failures and tweak towards perfection. Even if that perfection is different from someone else's perfection.
I'm the same way with Chili. I've been working on my chili for over twenty five years, and have it down to a well-memorized science. Even if it's different from everyone else's.
My father-in-law introduced me to fried okra, and with his recipe, it's a delight. Never liked okra before, expect in gumbo. (yeah, my father's wife is Cajun. I've learned a lot.)
Also a big fan of Greek food. We have a large-ish Greek community locally, even larger than the Italian community. They have a big festival every year, wherein I over-indulge in good stuff. Last night, I made a Greek pasta salad for my mother. Delicious.
Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Evelyn Meiyi
Meiyi Family Holdings Tei-Su Syndicate
98
|
Posted - 2013.03.10 00:04:00 -
[39] - Quote
When I have the time and the ingredients, I pop some noodles and veggies in my wok and make a stir-fry. The taste depends on what's in it, really. Some is quite nice, and some are 'failed experiments'.
For those of you with a wok and some time, here's a quick and relatively inexpensive recipie:
Ingredients:
1-2 large-ish carrots (peeled) Rice/rice noodles 1 zucchini 2-3 green onions 4-5 pieces garlic Vegetable oil. Sesame oil
Preparation:
Boil rice in small pot, according to directions. Add oil to wok and heat. Slice carrots, place in wok with 2-3 pieces of garlic; cover and let steam 5-7 minutes. Chop onions and slice zucchini thinly; add with rice or noodles. Stir well, add sesame oil for flavor. Cook for five to ten minutes, and remove from heat and serve when rice is fully coated.
Like I said, this is fast and easy. A small amount of sesame oil goes a long way, so be sparing to avoid making the food greasy or over-flavored. You can use swett-and-sour sauce (or other sauce) in palce of the sesame oil, but be careful because you might end up with pink rice from the sauce coloring.
Enjoy! |
Micheal Dietrich
Kings Gambit Black
1194
|
Posted - 2013.03.10 03:42:00 -
[40] - Quote
I use the wok a lot as well but usually mine consists of mushrooms, a 3 vegetable blend that I get in frozen foods, garlic, and beef strips. I tend to use chili sauces for kick.
As much as I like carrots I almost never actually cook them, for some reason the taste just seems weird to me. I prefer to just eat them raw which is how the horses like them as well so we all enjoy one big carrot lunch together. |
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Loco Kamikaze
Brutor Tribe Minmatar Republic
55
|
Posted - 2013.03.10 03:45:00 -
[41] - Quote
"There's been a mistake. You've accidentally given me the food that my food eats" |
silens vesica
Corsair Cartel
994
|
Posted - 2013.03.10 06:29:00 -
[42] - Quote
Loco Kamikaze wrote:"There's been a mistake. You've accidentally given me the food that my food eats" Heh. You and my wife would get along fine. Not one for 'rabbit food,' her.
Which is fine. I cook a wicked-good steak, too.
Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Rain6637
Team Evil
752
|
Posted - 2013.03.10 08:36:00 -
[43] - Quote
so this happened tonight. I was at the grocery store getting this and that, and a 2 lb steak caught my eye. manager's special for $7.
I cooked it for our german rottweiler, and we played tug-of-war with it http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
jason hill
The Riot Formation Unclaimed.
206
|
Posted - 2013.03.10 14:19:00 -
[44] - Quote
DEEP FRIED MARS BARS ! enough said |
Rain6637
Team Evil
759
|
Posted - 2013.03.11 03:04:00 -
[45] - Quote
hey, so
Friday night, a group of my friends were returning from a swedish house mafia show in LA in two separate cars. one car was pulled over by the police for swerving, and the driver was taken in for ... several things. anyway. myself and one other person already at the house went down to pick up the guy's beemer and the people in it so it wouldn't get towed, since no one was sober. We were too late, and it was towed.
but we were right next to a Denny's, so we went in to have some munchies while yet another car was dispatched from the house to pick up the people displaced by the towed beemer.
I ordered a strawberry banana smoothie, and it was the most amazing smoothie I had ever experienced. I gushed to the waitress about it, that it was unlike any smoothie -ever-. As we were leaving, she pulled me aside and said it was not their normal recipe, and she decided to substitute one of the ingredients rather than tell me I couldn't have my strawberry banana smoothie
she told me the recipe, and I'm drinking a fresh batch right now, and it's ... I'm not sure why I'm imparting the recipe to you... I haven't told my friends, even though they've tried to get it out of me
probably because chances are I won't meet girls who have had the pleasure of experiencing this smoothie, from anyone who reads it here
the plan is invite a girl over, date night, play video games and watch netflix on a 60" LED TV and the bitchin' BOSE system I just put in... and then prepare this smoothie... it's all about working the senses: sight, touch, smell, sound, and with this smoothie... taste.
The Pantydropper Smoothie:
1 cup Land O' Lakes Vanilla Lowfat Blended Yogurt 1 cup Minute Maid Strawberry-Banana Smoothie Mix <-it's a foodservice product, so most places won't carry it 1/2 pound of strawberries ("cored" cut out all the white part where the stem was, it's bitter and tart.) 1 banana 2 pounds of ice (in a freezer bag, and crush with the smooth side of a meat tenderizer, because normal blenders can't handle full-size ice cubes)
blend it all
garnish with whipped cream from a can, and a cherry (two cherries with connected stems, if you can)...
watch some movies, tell some jokes, compliment her smell and looks, then like dubstep, wait for the [panty]drop http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
silens vesica
Corsair Cartel
995
|
Posted - 2013.03.11 17:21:00 -
[46] - Quote
jason hill wrote:DEEP FRIED MARS BARS ! enough said 'Cause you can't get Twinkies to deep-fry any more. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Micheal Dietrich
Kings Gambit Black
1199
|
Posted - 2013.03.11 17:37:00 -
[47] - Quote
silens vesica wrote:jason hill wrote:DEEP FRIED MARS BARS ! enough said 'Cause you can't get Twinkies to deep-fry any more.
Fear not, everyone's favorite cheap beer company may one day be making our twinkies as well. |
Rain6637
Team Evil
763
|
Posted - 2013.03.12 15:41:00 -
[48] - Quote
alright, so I don't eat. usually. in fact, I attempt to eat as little as possible. there are days I'll go on just two or three cokes
summer is approaching. what people don't realize is, eating -nothing- is the best weight loss diet of them all.
Rain used No Food Diet
It's super effective!
anyway. when I -do- cook, it's to impress people. I just stopped at the local grocery store for some imitation crab meat (damn my weird cravings). I happened to see honey chipotle salmon for 2 priced at $5.00. it looks like they have this type of thing available regularly...
so more about my date night cooking. that honey chipotle salmon is on my list, though I won't buy it until the day of a 'date'...
before you roll your eyes about the salmon, check it out: it matters how it's presented. you can't just come out with candles and salmon like Lumiere; you have to downplay it. downplay all the significant things, hype the small stuff.
it's gotta come off nonchalant, like "hey let's eat something... I have... crab meat, frozen shrimp, or... honey chipotle salmon. also cocktail sauce. ...nevermind, i'm going to make a little bit of everything, it just needs to be thawed, it won't take long."
snack on the crab meat and shrimp with some coke over ice on the rocks. also in the boston shakers. ...all this while the salmon cooks, a counter top broiler is perfect (no need to fire up the oven).
also grab some parsley and asparagus from the grocery store, and use real butter. better yet, ask for extra butter next time you're at Lucille's, they give it to you in little paper cups with clear lids--scoop it onto the side of the plate, and get a loaf of fresh baked, sliced french bread.
again, downplay the presentation by just... bringing the plates to the couch while you watch that movie. sitting across from each other in -any- setting is just... too much pressure and it's business-like, sort of like a negotiation [ugh I've done it. kill me!]
after the food settles, in the middle of the movie or anything else you might have going on, hype the strawberry banana shake and prepare it, wash the shakers, serve in the cups, resume the movie if that's what you had going on at the time....
I don't eat for my tastebuds... but I cook to impress
and never mind those awesome dishes you're good at, we all have something, but chances are it's basic and something she's tried at home. the goal is set ourselves apart from anyone she's dated before--save the pasta recipe for mom. http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
Micheal Dietrich
Kings Gambit Black
1213
|
Posted - 2013.03.12 16:09:00 -
[49] - Quote
Speaking of Aspergrass, my stepmom gave me a recipe that is awesome with grilling.
Take 2/3 cup of Italian dressing, a teaspoon of cayenne, and a teaspoon of Worcestershire. Marinade the asparagus for like 3 hours and throw on the grill for a whopping 6 minutes (basically when you are removing everything else. So good. |
silens vesica
Corsair Cartel
996
|
Posted - 2013.03.12 18:11:00 -
[50] - Quote
Pabst ruins beer. What makes them think they could get Twinkies right..?!
Micheal Dietrich wrote:Speaking of Aspergrass, my stepmom gave me a recipe that is awesome with grilling.
Take 2/3 cup of Italian dressing, a teaspoon of cayenne, and a teaspoon of Worcestershire. Marinade the asparagus for like 3 hours and throw on the grill for a whopping 6 minutes (basically when you are removing everything else. So good. Hmm. Much more work than I go to. Lightly steamed or grilled, and done. Sometimes, especially with fresh young asparagus, not even that much.
Still, might try that just to see if my kids will eat it.
In regards to crabs: Chesapeake bay blues. Steamed with Old Bay seasoning. Add buttery corn-on-the-cob, and cold beer. Spend an afternoon picking and eating crab, munching corn, hangining out with family and friends, and drinking. Perfect summer's afternoon right there. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
|
Rain6637
Team Evil
763
|
Posted - 2013.03.12 18:48:00 -
[51] - Quote
I like the asparagus that you microwave without even opening the bag
fresh & easy has fresh vegetables that can be prepared that way... hence the name fresh & easy. like me! http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
silens vesica
Corsair Cartel
997
|
Posted - 2013.03.12 18:50:00 -
[52] - Quote
Rain6637 wrote:I like the asparagus that you microwave without even opening the bag Philistine!
Edit: I grew up cutting wild asparagus. Now I plant it. The wild stuff was better. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Rain6637
Team Evil
763
|
Posted - 2013.03.12 19:03:00 -
[53] - Quote
man it's all about the small appliances for cooking (with me)...
back when I had a reputation to maintain in the Army for being a PT stud and needed a 2000 calorie diet, I made a chili burger bowl in a huge microwave safe glass bucket for dinner
in layers, from the bottom up:
couple slices of bread lettuce tomato couple burger patties ... steak/turkey/whatever chili more tomato and lettuce barbecue sauce to keep the top layer of bread on there couple slices of bread
then just dig in with a spoon
it's important to put the bread and lettuce at the bottom, so the spoon has some cushion to cut through the meat with.
I would wash it down with a $3 bottle of white wine
man, I used to live at 100 miles a minute... //I talk about it like it was soooo long ago... I got out last year
I was one of the fastest runners in the Battalion... 11:36 was my best 2-mile time... 90 sit-ups and 100 push ups, 2 minutes each event... http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
Mark Munoz
Schwarzschild Casimir Collective STR8NGE BREW
95
|
Posted - 2013.03.12 21:41:00 -
[54] - Quote
silens vesica wrote:Pabst ruins beer. What makes them think they could get Twinkies right..?! Micheal Dietrich wrote:Speaking of Aspergrass, my stepmom gave me a recipe that is awesome with grilling.
Take 2/3 cup of Italian dressing, a teaspoon of cayenne, and a teaspoon of Worcestershire. Marinade the asparagus for like 3 hours and throw on the grill for a whopping 6 minutes (basically when you are removing everything else. So good. Hmm. Much more work than I go to. Lightly steamed or grilled, and done. Sometimes, especially with fresh young asparagus, not even that much. Still, might try that just to see if my kids will eat it. In regards to crabs: Chesapeake bay blues. Steamed with Old Bay seasoning. Add buttery corn-on-the-cob, and cold beer. Spend an afternoon picking and eating crab, munching corn, hangining out with family and friends, and drinking. Perfect summer's afternoon right there.
Pabst ruins beer?!?!
The stuff has been around since 1844. Do you understand that the methods and techniques that are around today to make rich and more flavorful beers just didn't exist back then? Now I am certainly not old enough to know how much the flavor has changed over the years but I can't find any historical evidence that the recipe has been dramatically changed in that time. Granted I haven't done exhaustive research. That said when you have a product your consumers enjoy it is silly to take a gamble with changing its taste. All things considered for such an old recipe I think it's pretty amazing. There is not much in human history that has that kind of staying power, especially with food or beverage. |
Rain6637
Team Evil
763
|
Posted - 2013.03.13 00:06:00 -
[55] - Quote
why is hostess discontinuing the twinkie, anyway?
comeback, maybe? http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
Micheal Dietrich
Kings Gambit Black
1225
|
Posted - 2013.03.13 00:14:00 -
[56] - Quote
Rain6637 wrote:why is hostess discontinuing the twinkie, anyway?
comeback, maybe?
Union strike. Thy couldn't come to terms so the plant decided to close its doors. |
Rain6637
Team Evil
763
|
Posted - 2013.03.13 00:22:00 -
[57] - Quote
holy **** the whole company????? what
Quote:from this yahoo article"Charles Selke, 42, pulled a pack of Zingers raspberry-flavored dessert cakes out of a plastic bag stuffed with treats as he left the store. "How do these just disappear from your life?" he asked. "That's just not right, man. I'm loyal. I love these things, and I'm diabetic." hahahhaha and i'm diabetic! hahaha omg http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
Angelique Duchemin
Serenity Prime Kraken.
218
|
Posted - 2013.03.13 00:54:00 -
[58] - Quote
I've never tasted a twinkie in my entire life.
American treats are pretty rare here.
A few years ago we got Oreos and I'm still not sure how those dry little things managed to cross the Atlantic without being thrown overboard.
They must have mistook them for building materials.
I saw something called marshmallow fluff on an exotic shelf once but I didn't dare touch it. My arteries where clogging just looking at the bottle. The Battle of Wizna. Like the movie 300 but against German tanks. |
Rain6637
Team Evil
763
|
Posted - 2013.03.13 04:32:00 -
[59] - Quote
what country are you in? http://themittani.com/ | http://evenews24.com/ || Vincent Athena-á||-áflycatcher waaaaat |
silens vesica
Corsair Cartel
999
|
Posted - 2013.03.13 08:01:00 -
[60] - Quote
Mark Munoz wrote: Pabst ruins beer?!?!
The stuff has been around since 1844. Do you understand that the methods and techniques that are around today to make rich and more flavorful beers just didn't exist back then? Now I am certainly not old enough to know how much the flavor has changed over the years but I can't find any historical evidence that the recipe has been dramatically changed in that time. Granted I haven't done exhaustive research. That said when you have a product your consumers enjoy it is silly to take a gamble with changing its taste. All things considered for such an old recipe I think it's pretty amazing. There is not much in human history that has that kind of staying power, especially with food or beverage.
Pabst was crap when I was a kid. It's still crap. Ancient formula does not make it good. That only makes it ancient. I blame the over-worked under-educated masses for their lack of education on what is possible.
But here's a news flash: Using ancient formulas and techniques, good beer can be had. http://morebeer.com/brewingtechniques/library/backissues/issue2.5/hitchcock.html
So why is Pabst still using that ugly recipe? Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
|
Angelique Duchemin
Serenity Prime Kraken.
220
|
Posted - 2013.03.13 10:22:00 -
[61] - Quote
Rain6637 wrote:what country are you in?
Sweden. The Battle of Wizna. Like the movie 300 but against German tanks. |
Micheal Dietrich
Kings Gambit Black
1226
|
Posted - 2013.03.13 11:28:00 -
[62] - Quote
I'll borg di borg do borg ya like the Swedish Chef Cause I'm one of a kind and kind of hard to find |
Angelique Duchemin
Serenity Prime Kraken.
228
|
Posted - 2013.03.14 11:19:00 -
[63] - Quote
Micheal Dietrich wrote:I'll borg di borg do borg ya like the Swedish Chef Cause I'm one of a kind and kind of hard to find
Yes, never heard that reference before when it comes to food...
The Battle of Wizna. Like the movie 300 but against German tanks. |
Rain6636
Team Evil
16
|
Posted - 2013.03.14 13:01:00 -
[64] - Quote
hahaha i'm planning to work in Denmark or Sweden after I finish my engineering education
one guess why http://themittani.com/ | http://evenews24.com/ |
Angelique Duchemin
Serenity Prime Kraken.
238
|
Posted - 2013.03.14 13:09:00 -
[65] - Quote
Rain6636 wrote:hahaha i'm planning to work in Denmark or Sweden after I finish my engineering education
one guess why
The mild winters?
The Battle of Wizna. Like the movie 300 but against German tanks. |
Micheal Dietrich
Kings Gambit Black
1247
|
Posted - 2013.03.14 13:17:00 -
[66] - Quote
Cause he wants to be a Swedish chef! \o/
Or he really likes pastry's. |
silens vesica
Corsair Cartel
1015
|
Posted - 2013.03.14 16:28:00 -
[67] - Quote
Angelique Duchemin wrote:Rain6636 wrote:hahaha i'm planning to work in Denmark or Sweden after I finish my engineering education
one guess why The mild winters? The tax rates. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Angelique Duchemin
Serenity Prime Kraken.
239
|
Posted - 2013.03.14 17:12:00 -
[68] - Quote
silens vesica wrote:Angelique Duchemin wrote:Rain6636 wrote:hahaha i'm planning to work in Denmark or Sweden after I finish my engineering education
one guess why The mild winters? The tax rates.
Oh yes 52%. Might have gone down to 49% though.
The Battle of Wizna. Like the movie 300 but against German tanks. |
Mark Munoz
Schwarzschild Casimir Collective STR8NGE BREW
99
|
Posted - 2013.03.14 21:47:00 -
[69] - Quote
silens vesica wrote:Mark Munoz wrote: Pabst ruins beer?!?!
The stuff has been around since 1844. Do you understand that the methods and techniques that are around today to make rich and more flavorful beers just didn't exist back then? Now I am certainly not old enough to know how much the flavor has changed over the years but I can't find any historical evidence that the recipe has been dramatically changed in that time. Granted I haven't done exhaustive research. That said when you have a product your consumers enjoy it is silly to take a gamble with changing its taste. All things considered for such an old recipe I think it's pretty amazing. There is not much in human history that has that kind of staying power, especially with food or beverage.
Pabst was crap when I was a kid. It's still crap. Ancient formula does not make it good. That only makes it ancient. I blame the over-worked under-educated masses for their lack of education on what is possible. But here's a news flash: Using ancient formulas and techniques, good beer can be had. http://morebeer.com/brewingtechniques/library/backissues/issue2.5/hitchcock.htmlSo why is Pabst still using that ugly recipe?
You quoted my post but apparently didn't read my post.
Quote: That said when you have a product your consumers enjoy it is silly to take a gamble with changing its taste.
Having a product line doesn't mean you can't create new brands or products. PBR still sells in money making volumes, again why would you kill or change a product that makes money?
Also I clearly stated that there are better beers than PBR, in my opinion.
You seem to be arguing the fact that why would anyone want to drink a PBR when there are other alternatives. The same reason people buy Kia's over BMW's. Fact of the matter is, there are lots of reasons people choose products and nobody is in a position to say they shouldn't. There is plenty of room for competition in the beer industry and PBR's continued success is proof of that.
I choose the type of beer I drink based on the occasion. I find PBR to be something I like in places that are dark and have kind of a "down" feeling. I also like it when I play darts, that and Miller Lite. Mainly because it goes down really smooth and I tend to drink lots when I play darts, so it is cheap as well. |
silens vesica
Corsair Cartel
1016
|
Posted - 2013.03.15 03:31:00 -
[70] - Quote
Mark Munoz wrote:You quoted my post but apparently didn't read my post. Quote: That said when you have a product your consumers enjoy it is silly to take a gamble with changing its taste. And yet - surprise! Companies do that all the time. You also blamed their crap product on the technology of the times when they created their project, but that's clearly not true. Even if it were true, what's been holding them back from updating their recipe? Nothing. They've certainly updated their ability to mass produce, so the recipe is clearly up for grabs too.
Again - I blame a nation of people who haven't had, or bothered to take, the chance to learn what is available.
Also: Arguing that the fact that people buy Kias makes them good - You're not helping your case. Kias are poor substitutes for better products. The fact that they're economically necessary doesn't make them good. Ditto with crap mass-produced ****-water pilsners. They may be cheap, but they're still craaaaaap. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
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Rain6636
Team Evil
16
|
Posted - 2013.03.15 04:34:00 -
[71] - Quote
I love when people use unrelated statistics or hypothetical situations in arguments, it tells me exactly who is at the other end of the computer. lol love it love it +10 http://themittani.com/ | http://evenews24.com/ |
Angelique Duchemin
Serenity Prime Kraken.
242
|
Posted - 2013.03.15 05:31:00 -
[72] - Quote
Just ate 2 hamburgers and heading to bed. That's like 15 hours at the gym wasted. Tomorrow will be diet shake day for all meals. The Battle of Wizna. Like the movie 300 but against German tanks. |
Kirjava
Deep Core Mining Inc. Caldari State
859
|
Posted - 2013.03.15 11:12:00 -
[73] - Quote
Favourite food is mums homemade tomato soup and a ploughmans sandwhich. I made cereal this morning
Haruhiists - Overloading Out of Pod discussions since 2007. Cardinal Kirjava - Redeclaring the Crusade in the name of the Goddess since 2012. |
Rain6636
Team Evil
16
|
Posted - 2013.03.15 11:17:00 -
[74] - Quote
a ploughman... ! It's better to work in a field often plowed lol http://themittani.com/ | http://evenews24.com/ |
silens vesica
Corsair Cartel
1020
|
Posted - 2013.03.15 13:48:00 -
[75] - Quote
Yesterday's lunch was a grilled ham and swiss with stone-ground mustard and cream of tomato soup (NOT the same as tomato soup!) Heavenly.
Dinner was panko-crusted fried chicken. Tollerable. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Malcanis for CSM8 |
Khergit Deserters
790
|
Posted - 2013.03.15 14:28:00 -
[76] - Quote
Here's one for the bachelors: Infinite Beef Stew/Beef and Vegetable Soup.
Day 1 - Make a regular clear beef stew. Simmer cheap, tough beef, salt, black pepper and bay leaf on low until the beef is tender. Add potatoes and carrots, maybe some celery, cook until they're done. Day 2 - Add some water and more potates and carrots to the leftover stew, cook until they're done. The potatoes from Day 1 will now be melted into kind of a thick, beef-flavored juice. Tasty. Day 3 - Add a can or two of tomato sauce, and more potatoes, carrots and/or celery. Add a can of corn and a can of green beans, plus a handful of dry barley. Add some more beef (cheap roast, ground beef, anything) if you have it. Now you have beef and vegetable soup. Day 4 and on - If you still have some base left, just keeping adding things to it. Canned peas, more corn, rice, more tomato sauce. Your soup will be kind of sludgy and not too pretty by now, but it will be good and tasty from all the cooked-down flavors from the first three days.
If you do it right, you can get quick and good eating for a week like that. It doesn't work for me anymore, my family always wipes out the base stew on the first day. |
Subdolus Venator
State War Academy Caldari State
83
|
Posted - 2013.03.15 15:22:00 -
[77] - Quote
Khergit Deserters wrote:Here's one for the bachelors: Infinite Beef Stew/Beef and Vegetable Soup.
If you do it right, you can get quick and good eating for a week like that. It doesn't work for me anymore, my family always wipes out the base stew on the first day. Start with a bigger pot. I do similar - What begins as a sausage rustica turns eventually into pot pie. But the process usually only takes about three days, and done.
EVE is EVE - Feaces will eventuate. |
Rain6639
Team Evil
296
|
Posted - 2013.04.27 21:58:00 -
[78] - Quote
I visited the parentals over spring break, and my mother insisted I take an unused blender she heard was good...
(that she bought for $400 and never got around to using it?? lol)
WIN!
made wayyy too much lazy smoothie with banana strawberry yogurt and ice, topped with granola
gonna eat it all EDM? you mean EFM | what did you just call me? |
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