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  1. #1
    Senior Member
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    Right now, what are you cooking

    Inspired by DF's "How are you reading BF" thread

    Right now, after coming in from a brisk 25km before it got dark, I'm cooking for the delightful geezette and myself.

    Smashed spuds with a little olive oil and sea salt, ratatouille of vine tomatoes, courgettes, leek and capsicums in sesame oil, and seared lamb loin chops - just one per person, fat trimmed off, balsamic and tarragon crust

    And a glass each of South African Pinotage

    I love food - well, I love everything about it except the swallowing part! But that's another story

  2. #2
    Senior Member Billy Bones's Avatar
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    This is "Comfort Food" evening. Chicken pot pie with a real live home-built brown buttery crust. Crispy salad on the side made from the last of the garden greens; India Mustard. Croutons made from yesterday's home-fermented sourdough.
    AUDENTIS FORTUNA IUUAT
    - Virgil, Aeneid (Book 10, Line 284)

  3. #3
    just keep riding BluesDawg's Avatar
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    A scoop of whey protein powder dissolved in a half a glass of soy milk with a cup of vanilla yogurt and a few tablespoons of honey, a can of vanilla Ensure and a Lortab pill dissolved in hot water. Yummie.
    The more you ride your bike, the less your ass will hurt.

  4. #4
    Time for a change. stapfam's Avatar
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    Daughter is round to cook dinner as it is cheaper for her to eat our food.

    Pork loin- Roast potatoes- Sweet potato- and I am just about to look in the freezer for vegetable to go with the Fresh cabbage fronm the garden.

    Just been informed that the pork loin will be cooked in a cream and garlic sauce and "Get your hands off the Cream"
    How long was I in the army? Five foot seven.


    Spike Milligan

  5. #5
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    Cook?

  6. #6
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    Just made up a batch of pancetta and put it in for curing...Then hang to dry. ready for xmas..

    Bud

  7. #7
    His Brain is Gone! Tom Bombadil's Avatar
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    Quote Originally Posted by oldster View Post
    Just made up a batch of pancetta and put it in for curing...Then hang to dry. ready for xmas..

    Bud
    That's a long time to go without eating.
    Last edited by Tom Bombadil; 11-19-08 at 01:01 PM.
    "Too often I would hear men boast of the miles covered that day, rarely of what they had seen." Louis L'Amour

    There are two types of road bikers: bikers who are faster than me, and me. Bruce Cameron - Denver Post

  8. #8
    Grammar Cop Condorita's Avatar
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    Don't cook at work.
    That which does not kill me has made a massive tactical blunder.
    Too often I would hear men boast of the miles covered that day, rarely of what they had seen. Louis L'Amour
    '07 Giant Cypress WSD "Radagast the Beige-and-Black" * '97 (?) Bianchi Premio "Orion" * '09 Trek Allant "The Black Pearl"

  9. #9
    Senior Member
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    Quote Originally Posted by Tom Bombadil View Post
    That's a long time to go without eating.
    There is enough fat so it will be worth it...

  10. #10
    www.ocrebels.com Rick@OCRR's Avatar
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    Lunch today (fixed, not actually cooked) was salad with lettuce, spinich, olives, green onions, mico-bell peppers, small vine tomatoes (the kind you buy with the vine still attached . . . remove vine before putting in salad!), wasabi peas, mixed with Trader Joe's Tuscan Italian dressing.

    I (pretty much) always eat salads for lunch.

    Rick / OCRR

  11. #11
    Spelling Snob Hobartlemagne's Avatar
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    Well- Its not right now but the last thing I cooked was a tamarind-marinaded blackened tilapia
    with Indian spiced zucchini and tomatoes. I included poppadoms with a spicy mango chutney
    as an appetizer.

    The first rule of flats is You don't talk about flats!

  12. #12
    Senior Member
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    I just asked the head chef what she's cooking us for dinner.

    Her answer..."something".

  13. #13
    Pedaled too far. Artkansas's Avatar
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    Well, No idea of what is for supper, but the last meal I cooked was steamed oatmeal for breakfast, with about 10 whacks of cinnamon from the shaker.

    Such a thrilling life I lead.
    "He who serves all, best serves himself" Jack London

    Quote Originally Posted by Bjforrestal View Post
    I don't care if you are on a unicycle, as long as you're not using a motor to get places you get props from me. We're here to support each other. Share ideas, and motivate one another to actually keep doing it.

  14. #14
    el padre
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    You all are making me hungry...think I will warm up a Bierock that the youth group made for a fund raiser. They made thousands of em, literally...and hot ham and cheeze pockets using the same dough. and they made a lot of dough, both with flour and out of the hands of customers.

  15. #15
    Senior Member SaiKaiTai's Avatar
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    Right now, at this very moment, I am eating a small piece of Dove Dark Chocolate
    <gulp> Well, I was
    '13 Felt Z3 - '08 Jamis Aurora Elite - ('07 Giant OCR C2)

  16. #16
    aka Phil Jungels Wanderer's Avatar
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    I'm cooking up some rice, and remaking some baked chicken breasts into chicken chop suey.

  17. #17
    tsl
    tsl is offline
    Plays in traffic tsl's Avatar
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    As a longterm single, I've developed several recipes that require little or no fussing, use only one pan (or dish), are tasty and freeze well.

    Tonight, it's a favorite: "Chicken Ignore".

    Serves: 2-4, depending on appetite
    Prep time: ½ hour
    Ignore time: 1 hour
    Cook time: 1 hour

    Main ingredients:

    • 2 large boneless chicken breasts, cut into cubes
    • 4 fist-sized potatoes, cut as you would for home fries
    • 2 or 3 medium onions, diced
    • 1 large bell pepper, gutted and diced
    • 6 roma (plum) tomatoes, cut up
    • 6-12 cloves of garlic, crushed


    Mix vigorously in a large measuring cup:

    • 100 ml olive oil
    • 200 ml vinegar (I use some balsamic and some wine vinegars, you could also use lemon juice)
    • tarragon, enough to cover surface
    • commercial "Italian Seasoning" mix, (oregano, marjoram, thyme, basil, rosemary and sage), enough to cover the surface
    • commercial "Poultry Seasoning" mix, (thyme, sage, rosemary, black pepper and nutmeg), a tablespoon or so
    • a bit more black pepper


    Method:

    1. In a very large, non-stick sauté pan (I use a "chicken fryer" about 3" deep and 12" across) with a heavy, tight-fitting lid, pour in about half the herb/olive oil mixture. Save the rest for next time.
    2. Add chicken, stirring to coat evenly. Spread in an even layer.
    3. Add successive layers of potatoes, onions and garlic, green pepper, and tomatoes.
    4. Cover and ignore for an hour or so. (Do not turn stove on yet!)
    5. Turn on the burner to medium-low. (On my electric stove, about 3¼ on a scale of 10)
    6. Ignore for 45 minutes. (This is harder than it seems, especially after 20 minutes or so.)
    7. Reduce heat to simmer, uncover, stir
    8. Allow excess liquid to boil off, about 15 minutes.
    9. Serve.


    Also works well with beef or lamb (with appropriate variation of the herb/olive oil mixture).
    Last edited by tsl; 11-19-08 at 03:42 PM.
    My two favorite things in life are libraries and bicycles. They both move people forward without wasting anything.
    The perfect day: Riding a bike to the library.—Peter Golkin


    Lucky for me, I work at a library and bike to work.

  18. #18
    Conquer Cancer rider Boudicca's Avatar
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    Debating between leftover soup and leftover ratatouille. I think the soup will win.

    Chocolate for afters. Or maybe even chocolate before the soup.
    Zero gallons to the mile

  19. #19
    Ride Smart...Ride Safe...
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    My Yummy Potatoes!

    You'll love these: cut up several potatoes in small pieces; cover with olive oil, Tony Chacheres seasoning, and rosemary; go ahead, get your hands in there and mix it all up! bake at 400 for about 30 minutes or until the edges begin to crisp. Pour some good honey on'm. They are scrumptious!

  20. #20
    Banned. DnvrFox's Avatar
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    Wife is baking some pork chops resting on sliced apples, cinnamon.

    Fresh cooked squash and whole-grain rice will round out the dinner.

  21. #21
    deep stuff brucewiley's Avatar
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    You know that dog that's been chasing me on my rides?

  22. #22
    Don't mince words Red Rider's Avatar
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    Fresh mushroom soup made by yours truly (with help from bike slave and sous chef Cgallagh), a small spinach salad with tomato, apple and edamame. Mmm, mmm, good.
    When my feet hit the floor in the morning, Satan shudders and says, "Oh, *****, she's awake!"

    Visit my blog.

  23. #23
    Don't mince words Red Rider's Avatar
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    Quote Originally Posted by healtheeliving View Post
    You'll love these: cut up several potatoes in small pieces; cover with olive oil, Tony Chacheres seasoning, and rosemary; go ahead, get your hands in there and mix it all up! bake at 400 for about 30 minutes or until the edges begin to crisp. Pour some good honey on'm. They are scrumptious!
    Cgallagh uses that stuff on everything. I thought he was the only one.
    When my feet hit the floor in the morning, Satan shudders and says, "Oh, *****, she's awake!"

    Visit my blog.

  24. #24
    Don't mince words Red Rider's Avatar
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    Quote Originally Posted by Hobartlemagne View Post
    Well- Its not right now but the last thing I cooked was a tamarind-marinaded blackened tilapia
    with Indian spiced zucchini and tomatoes. I included poppadoms with a spicy mango chutney
    as an appetizer.
    I'll be right there for the leftovers.
    When my feet hit the floor in the morning, Satan shudders and says, "Oh, *****, she's awake!"

    Visit my blog.

  25. #25
    Creamy pack filling stevemtbr's Avatar
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    I had to work tonight and my wife worked during the day so my son whipped up some Aussie Chicken for me and the wife.

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