M
makare
I love the smell of cooking garlic but sometimes it can be so overpowering and linger so long it gives me a headache.
Here's to hoping a sound recovery my forum friend.
Added at: 03:01
It turns my woman on. We love garlic. Extra garlic in EVERYTHING!
M
makare
More of a dinner yet to come kind of thing but I just made a delicious bbq sauce for tomorrow. I am going to put it on noodles.. and probably some kind of meat if I decide to. It's very good I wish I had written down what I put in it.
Cajungal
Staff member
No actual coconut, just the flavor. And it was way thicker and creamier than any soft serve I've tasted before. Insanely good... very dangerous place since it's about half a minute from my home.
M
makare
Hehe I understand I am always glad I would have to drive an hour to get to Cold Stone.
M
makare
So I used my bbq for ribs and noodles and it turned out great
Of course I can't eat that much so I'll be eating the noodles now and the ribs later lol
Of course I can't eat that much so I'll be eating the noodles now and the ribs later lol
Had a little BBQ with the woman with mostly hotdogs/polish sausages. Wanted to try a new sauce recipe I found online earlier this summer... Grandpa's Classic Coney Sauce. Turned out very good for a first meal but will prolly skip the sugar next time as I think it'll taste better... at least for our taste buds.
North_Ranger
Staff member
Must... refrain... from... dirty... jokes...
Lasagna pie turned out to be a modest success.
Lessons learned: Larger dish, more seasonings, different methods of topping off the pie. Will try again soon - will also post photos.
Lessons learned: Larger dish, more seasonings, different methods of topping off the pie. Will try again soon - will also post photos.
I may be a western Canadian but I loves me some poutine. The shitty part about poutine here is it's harder than a diamond boner to find it with actual cheese curds. All the lazy fucks here just sprinkle some grated mozza and call it poutine.
Fulton uses cheese curds because they are awesome.
Fulton uses cheese curds because they are awesome.
figmentPez
Staff member
Soup, soup and more damn soup!
Okay, so it's pretty good soup. Homemade chicken broth/stock, carrots, onions and celery. Seasoned with salt, pepper and some home-fermented veggies. Then some chicken or ground beef for protein.
I'd go nuts if I weren't having some sides for variety. I have a banana as at breakfast (getting phased out to lower carb intake, mixing it with plain yogurt), cheese for lunch, and some almond butter for dinner.
It's not a bad diet. Quite tasty, actually. I'm just glad it's not forever, and it's with a purpose. Hopefully if I can keep up with easy-to-digest stuff long enough my GI tract will heal enough for me to eat freely in the future. Hopefully soon enough to really enjoy the cruise my family is taking August 2012.
Okay, so it's pretty good soup. Homemade chicken broth/stock, carrots, onions and celery. Seasoned with salt, pepper and some home-fermented veggies. Then some chicken or ground beef for protein.
I'd go nuts if I weren't having some sides for variety. I have a banana as at breakfast (getting phased out to lower carb intake, mixing it with plain yogurt), cheese for lunch, and some almond butter for dinner.
It's not a bad diet. Quite tasty, actually. I'm just glad it's not forever, and it's with a purpose. Hopefully if I can keep up with easy-to-digest stuff long enough my GI tract will heal enough for me to eat freely in the future. Hopefully soon enough to really enjoy the cruise my family is taking August 2012.
Did my sesame chicken tonight, but added some fresh chopped celery to the mix before I started cooking the sauce. It really messed up the smell (oddly, it killed the odor) and completely changed the taste. No longer was it nice and smokey... it was just odd. Definitely going to use less next time.
figmentPez
Staff member
I love celery. Soup, sloppy joes, chicken/tuna salad, stir-fry and I use the leaves in turkey gravy for Thanksgiving.
M
makare
I munch celery on a regular basis and I love it in pretty much all soups especially gumbo.
The sauce is...
- Cornstarch (1/4 cup)
- Sugar (Around 1/3 cup)
- Garlic (1-3 cloves, crushed or minced)
- Chili Paste (1 Teaspoon. Anymore and your turning your dish into General Tsoo's)
- White Wine Vinegar (1/4 Cup)
- Chicken broth (1 Cup)
- Water (1/2 Cup)
- Dark Soy Sauce (2 Tablespoons)
- Sesame Seed Oil (2 Tablespoons)
Mix it together (I usually mix dry and liquid separately, then combine) then heat to a boil while stirring continuously. It'll thicken and turn from a light tan brown to a darker brown. If it thickens but doesn't change color, you need more Soy Sauce, Sesame Seed Oil, or Vinegar. Reduce heat and let simmer while your chicken and rice cooks, stirring every couple of minutes. Makes enough sauce for at least 3-4 servings.
I usually place the chicken on the rice, then pour the sauce on top of it all, though some people keep them separate and just pour it on the chicken. Your SUPPOSED to fry up some breaded chicken but I usually just pull some chicken breast to make it a bit healthier. I usually top it off with some toasted sesame seeds ether way.
It's good, but I definitely need to divide it out before I eat it or sometimes I eat WAY too much. That sauce is loaded with calories.
figmentPez
Staff member
I'd go with onion and bell peppers, myself.
That's about right. I however substitute the sugar with fine white sugar and the white wine vinegar with normal vinegar with perhaps 1/8 of a cup instead of the 1/4.
It's a mighty fine meal nonetheless Ash.
No need for celery in this though. It 's got a strong flavor and will overwhelm the other ingredients in your meal unless it can absorb it. Best to put it in something strong like a beef based soup or a tomato based soup. Celery is a very strong flavor so you shouldn't use very much of it in sweet meals or at the very least, strip the stalk of the hard strands as much as you can.
It's a mighty fine meal nonetheless Ash.
No need for celery in this though. It 's got a strong flavor and will overwhelm the other ingredients in your meal unless it can absorb it. Best to put it in something strong like a beef based soup or a tomato based soup. Celery is a very strong flavor so you shouldn't use very much of it in sweet meals or at the very least, strip the stalk of the hard strands as much as you can.
I was basically experimenting with what bits I had lying around to try and fill it out with more vegetables, but now I know better about celery. I'd never really used it before, as we basically only get fresh vegetables when my father wants to make his crappy Chicken Marsala or Stuffed Chicken. He literally uses a recipe he got from Olive Garden... *groan*
So it looks like I'll need to dice onions next time. Can't stand the texture of peppers... it's like biting into wax. As I said before, Mushrooms work great too. They add a nice chewy texture to the meal.
Also, as a note to anyone who might try my recipe... do not try to save any leftover sauce. It turns to jelly once refrigerated and nothing turns it back into the sauce. If you want to save it, mix it with the rice... the rice will absorb the flavor and it'll heat up just fine.
So it looks like I'll need to dice onions next time. Can't stand the texture of peppers... it's like biting into wax. As I said before, Mushrooms work great too. They add a nice chewy texture to the meal.
Also, as a note to anyone who might try my recipe... do not try to save any leftover sauce. It turns to jelly once refrigerated and nothing turns it back into the sauce. If you want to save it, mix it with the rice... the rice will absorb the flavor and it'll heat up just fine.
figmentPez
Staff member
My aunt is in town, so my grandfather took my family to Brennan's in Houston for lunch. I totally threw my diet out the window, and I'm hoping there aren't major repercussions.
I had turtle soup, eggs benedict and a chocolate mousse cake for dessert.
I had turtle soup, eggs benedict and a chocolate mousse cake for dessert.
The weirdest thing is that the picture is something I pulled from the Internet. But that's pretty much exactly what it looked like. We have the same color/style Le Creuset pot, we use the same dishes, Kati had hers with a goblet of Maudite...it's uncanny.
--Patrick
