Eating status
#3876
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Location: Sacramento, California, USA
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For lunch today, two of Maria Von Trapp's favorite things: schnitzel with noodles.
#3877
My idea of fun
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Location: Gainesville, FL
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You know, it was in the 70s and sunny yesterday here in Gainesville..
#3878
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Holy smokes, GA's stew looks delish! Also extremely appealing given the non-stop snow/blustery winter conditions.
There is one final butter tart leftover from a lunch meeting today. It is staring me down hard. I already ate one today
There is one final butter tart leftover from a lunch meeting today. It is staring me down hard. I already ate one today
#3879
fuggitivo solitario
that tart had it coming
#3881
Elite Fred
Join Date: Aug 2005
Location: Edge City
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I'd take a picture of last night's stir fry if any was left (burp!). Sirloin tip was on a good sale so I stir fired it with ginger, garlic, red pepper flakes, yellow onion, broccoli (peeled stems cooked longer than the florets), red bell pepper, and the awesomely cheap asparagus I bought a few days ago. Instead of the usual brown rice I make with this I sautéed onion in butter and safflower oil and with that I cooked arborio in chicken stock. Kind of an East meets West combo.
Tonight is a dish that I make on a regular basis: Rapini with (turkey) sweet Italian sausage and penne pasta. The rapini is first parboiled and then sautéed in olive oil and garlic with a bit of anchovy added for sweetness to balance out the bitterness of the rapini. Being lazy I will use anchovy paste tonight.
Tonight is a dish that I make on a regular basis: Rapini with (turkey) sweet Italian sausage and penne pasta. The rapini is first parboiled and then sautéed in olive oil and garlic with a bit of anchovy added for sweetness to balance out the bitterness of the rapini. Being lazy I will use anchovy paste tonight.
#3882
Bulldozer
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I'm happy to share recipes so feel free to shoot me a PM for any of them. Although, like I said, most of what I make is simple enough that you can probably figure out how to do it just from the photo!
#3883
Elite Fred
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epicurious.com is a great source of ideas. When I go there for ideas I usually end up modifying the recipes, but some of the food combination ideas are really good and I wouldn't have never thought of them on my own. I also go there when i have ingredients X, Y, and Z that need to be used ASAP or if I am thinking that X and Y and Z would be a good taste combination and I want to look at some ideas that others have tried.
#3885
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Here's a recipe of mine that I just made for everyone at team camp:
Breakfast rice:
Olive oil (or butter)
1 cup uncooked rice (I used cal-rose sushi style, but any will work. Try basmati)
1 c apple juice
.5-.75 c water
Honey
Cinnamon (or clove, nutmeg, other spices)
Fruit: raisins, dates, bananas, apples...
Coat the bottom of a pot with olive oil, heat over medium-high. Add rice, toast until it becomes fragrant (nutty). Add apple juice and water, cover, bring to a low boil, reduce heat and simmer. After ~5 minutes, add a bunch of honey and some cinnamon, stir. When the rice is about 75% of the way there and only a little liquid is left, you can (but don't have to) add .25-.5 c milk for a creamier consistency. Continue to simmer until finished; my test is to get a spoonful and turn it sideways to drip back into the pot - when it takes a while to slide off the spoon, it's ready. Add fruit within the last few minutes. The whole process usually takes about 30-40 minutes. I like to make huge batches and store in the fridge for the week.
Breakfast rice:
Olive oil (or butter)
1 cup uncooked rice (I used cal-rose sushi style, but any will work. Try basmati)
1 c apple juice
.5-.75 c water
Honey
Cinnamon (or clove, nutmeg, other spices)
Fruit: raisins, dates, bananas, apples...
Coat the bottom of a pot with olive oil, heat over medium-high. Add rice, toast until it becomes fragrant (nutty). Add apple juice and water, cover, bring to a low boil, reduce heat and simmer. After ~5 minutes, add a bunch of honey and some cinnamon, stir. When the rice is about 75% of the way there and only a little liquid is left, you can (but don't have to) add .25-.5 c milk for a creamier consistency. Continue to simmer until finished; my test is to get a spoonful and turn it sideways to drip back into the pot - when it takes a while to slide off the spoon, it's ready. Add fruit within the last few minutes. The whole process usually takes about 30-40 minutes. I like to make huge batches and store in the fridge for the week.
#3886
Elite Fred
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I friend gave my wife and I a cookbook from this place:
https://www.noma.dk/
Gathering the ingredients might be a problem.
https://www.noma.dk/
Gathering the ingredients might be a problem.
#3887
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Saturday was pretty terrible out weather-wise, so I spent the morning on the trainer and the afternoon cooking a whole chicken and making stock. Sunday my teammate came over after the ride and we had this:
Chicken soup with bulgur, leeks, and carrots. Also lots of lemon juice, garlic, parsley, thyme, and some chives.
Chicken soup with bulgur, leeks, and carrots. Also lots of lemon juice, garlic, parsley, thyme, and some chives.
#3888
.
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I friend gave my wife and I a cookbook from this place:
https://www.noma.dk/
Gathering the ingredients might be a problem.
https://www.noma.dk/
Gathering the ingredients might be a problem.
#3889
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hmm ill start posting a few dinners since the cameras usually out.
from a bits ago, autumn latkes (squash, beets and sweet potatos)
from a bits ago, autumn latkes (squash, beets and sweet potatos)
#3890
Not actually Tmonk
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Just fried up some onions and peppers with salt, pepper and a dash of brown sugar.
Added some finely chopped garlic and carne asada a little later, with a couple pinches of cumin.
Threw it down with some homemade tortillas and a bowl of beans with cheese on the side.
Nomnomnomnomnomnom
Added some finely chopped garlic and carne asada a little later, with a couple pinches of cumin.
Threw it down with some homemade tortillas and a bowl of beans with cheese on the side.
Nomnomnomnomnomnom
__________________
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
#3891
Elite Fred
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Last night I made polenta. To top it I sautéed kale and ****ake mushrooms with pancetta and garlic in olive oil. Very yum. The kale gets boiled for about 4 to 5 minutes beforehand.
#3892
Senior Member
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#3893
Elite Fred
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About one year ago I was visiting my vegetarian (not vegan) sister in Chicago and I made a dish with sautéed beet greens and goat cheese. It would have been the double whammy for my dearly beloved wife: she HATES beets and goat cheese. Fortunately she wasn't there, but everyone that was raved about it.
#3894
Elite Fred
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#3895
My idea of fun
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****ake.
Hilarious.
6 oz chicken breast, 1/2 dozen brussels sprouts, 1/2 cup of oatmeal (don't ask, I just felt like it), and now a dram or two of Laphroaig.
Hilarious.
6 oz chicken breast, 1/2 dozen brussels sprouts, 1/2 cup of oatmeal (don't ask, I just felt like it), and now a dram or two of Laphroaig.
#3896
My idea of fun
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I'll stop at the double. Although I'm still 170#, I'm a friggin' light weight when it comes to the scotch, apparently.
#3897
My idea of fun
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That's funny. I get nanny filtered for talking about a type of mushroom, but friggin' gets through.
#3898
Elite Fred
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#3899
Not actually Tmonk
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I might have to pour myself a johnny walker black on the rocks in a lil bit after reading about scotch
EDIT: its spelled johnnie. weird.
EDIT: its spelled johnnie. weird.
__________________
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
#3900
My idea of fun
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1/2 a bottle. I've also got a really nice Speyside and something else that says something about being 18 years old and single, and I don't think it's a mail order bride .