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Troll posted:GrAviTy84, out of curiosity what recipe/ratio do you use for your crepes? I like their versatility but I'm not completely satisfied with the current recipe I use. I'm not terribly satisfied with this recipe either. They were the King Arthur Flour website recipe. GrAviTy84 fucked around with this message at 20:00 on Mar 12, 2013 |
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Mar 12, 2013 19:54
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I made turkey and olive meatballs last night. They were good:
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Mar 12, 2013 20:20
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GrAviTy84 posted:Chicken burger and chicken nuggets. I need to know more about this.
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Mar 12, 2013 20:27
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Mar 12, 2013 20:54
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I am generally indifferent about crepes but I would loving kill for that salmon stuffed one jesus.
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Mar 12, 2013 21:29
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I'd like to learn more about those chicken nuggets... made brussel sprout hotchpot with cheese, jus with baked mushrooms, smoked sausage and mustard 
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Mar 12, 2013 21:44
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paraquat posted:I'd like to learn more about those chicken nuggets... I need to know more about this, minus the mushroom part.
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Mar 12, 2013 21:58
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cptInsane0 posted:I need to know more about this, minus the mushroom part. The brussel sprout hotchpot is one part potatoes, one part brussel sprouts, cooked in chicken bouillon. Mashed with a bit of milk and a couple of tablespoons of grated cheese, and some pepper and grated nutmeg. The rest of the dish (jus, smoked sausage, mustard) came from packages and jars...
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Mar 12, 2013 22:02
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THE MACHO MAN posted:I am generally indifferent about crepes but I would loving kill for that salmon stuffed one jesus.  internet inc posted:I need to know more about this. Ok. I'm not really sure what else to post about it though. Shred some brussels sprouts and a carrot, add honey, sherry vinegar, bit of mayo, minced garlic, and salt. Salt a split chicken breast and dust lightly with a mixture of cayenne, rubbed sage, thyme, and black pepper. Dredge in salted flour, then in butter milk, then in flour, then in buttermilk, then in flour again, and fry at 325 F until cooked through. Re fry again at 375F for crisp. Serve on a bun. Same method for the chicken nugs, but it's just chunks of chicken meat, thigh or breast or tenderloin, they all work well.
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Mar 12, 2013 23:16
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Had coleslaw and a fajita this evening:
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Mar 13, 2013 20:08
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Knish! Potato, broccoli and onion. Also made Kasha and caramelized onions ones. Phone cam isn't too good at picking up the green. In the future, unless I am feeding these to guests I'll probably just make significantly larger ones.
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Mar 13, 2013 22:34
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Posole! Having tried it for the first time this weekend at an awesome local food truck (and LOVING it), we decided to make some. Bone in pork butt, guajillo and california chilis (the only dry chilis my grocery store sold) and lots of onion and garlic. Served with cabbage, cilantro, radishes and a side of fresh baked cornbread, griddled slightly for a nice crunch. 
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Mar 13, 2013 23:23
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I love going to the food truck gatherings.. those are the best.
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Mar 14, 2013 00:06
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Manifresh posted:Posole! Having tried it for the first time this weekend at an awesome local food truck (and LOVING it), we decided to make some. So I looked up the wiki for posole and uh let's say the old recipe was something.  human meat
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Mar 14, 2013 01:24
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Breaky posted:So I looked up the wiki for posole and uh let's say the old recipe was something. I've had a difficult time locating human meat in my local mega-mart, but I will have to keep an eye out for it so I can make authentic posole sometime.
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Mar 14, 2013 01:30
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Manifresh posted:I've had a difficult time locating human meat in my local mega-mart, but I will have to keep an eye out for it so I can make authentic posole sometime. I'll keep that in mind for the next GWS Secret Santa. We all love authenticity.
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Mar 14, 2013 02:39
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Like most meat, make sure to get ethically sourced posole meat. The best is to raise your own free range people (the technical name is "child rearing").
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Mar 14, 2013 03:20
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What about if you have 'those neighbors' which can suddenly and conveniently disappear without a trace and no one in the neighborhood would mind including their families most likely?
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Mar 14, 2013 12:55
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Breaky posted:So I looked up the wiki for posole and uh let's say the old recipe was something. Pork is the next closest thing anyway. They call it long pig for a reason.
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Mar 14, 2013 15:51
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I bring a camera to the table: Ratatouille, oven fries, duck with awful limp skin  Spaghetti bread. My husband loved this, the only thing I liked was how wonderfully al dente the spaghetti remained. SubG, I didn't do your French bread recipe justice because I made it all on the same day.    
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Mar 14, 2013 18:14
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kinmik posted:
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Mar 14, 2013 18:17
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Mar 14, 2013 18:20
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kinmik posted:Spaghetti bread. My husband loved this, the only thing I liked was how wonderfully al dente the spaghetti remained. SubG, I didn't do your French bread recipe justice because I made it all on the same day. Holy poo poo, I've never seen something like this before. Hopefully there's some Bolognese in there, or that is just carbs and nothing else.
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Mar 14, 2013 18:26
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Unicom posted:Holy poo poo, I've never seen something like this before. Hopefully there's some Bolognese in there, or that is just carbs and nothing else. You mean like bread?
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Mar 14, 2013 18:41
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It's exactly what it looks like: A solid block o' carbs. There's a number of reasons for this. My husband is in the Armed Forces, he doesn't eat beef or pork, and he's got the culinary preferences of a five year old. Also, my uterus started rebelling against me while I was making this, and subsequently my brain and mouth simultaneously went "gently caress it, I want in on this poo poo." There is some mozzarella in there, so there's some protein too.  e: Be honest, is this going to get me run out of GWS on a rail or should I refer my husband to Mrs. Gunderson? kinmik fucked around with this message at 18:52 on Mar 14, 2013 |
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Mar 14, 2013 18:47
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Glottis posted:You mean like bread? Well yeah but I wouldn't eat just a loaf of bread for dinner and that looks like it was made as a meal.
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Mar 14, 2013 18:58
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A loaf of fresh baked Cuban bread from the bakery is a horrible temptress..
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Mar 14, 2013 19:04
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kinmik posted:It's exactly what it looks like: A solid block o' carbs. There's a number of reasons for this. My husband is in the Armed Forces, he doesn't eat beef or pork, and he's got the culinary preferences of a five year old. Also, my uterus started rebelling against me while I was making this, and subsequently my brain and mouth simultaneously went "gently caress it, I want in on this poo poo." Nah you're fine. If you placed a slice in front of me I'd probably eat it. It's just uh...nothing I've ever heard of before
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Mar 14, 2013 19:17
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I love a good pasta sandwich 
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Mar 14, 2013 19:18
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kinmik posted:Spaghetti bread. I, uhgg, hmmm, errrr, ahhh, ? I'm not just judging, I'd eat it, just welp.
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Mar 14, 2013 19:47
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That looks like a great side dish for meatballs. I usually eat a lot of bread with my pasta anyway.
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Mar 14, 2013 21:19
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Stilton walnut risotto Gypsy soup and habanero cheddar scones  
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Mar 14, 2013 22:26
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Casu Marzu posted:Nah you're fine. If you placed a slice in front of me I'd probably eat it. It's just uh...nothing I've ever heard of before I'd find it really hard to say no to that. When I was in kindergarten, they used to put canned spaghetti in the little sandwiches we had for lunch. That loaf probably tastes like my childhood.
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Mar 14, 2013 22:44
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Canned spaghetti grilled cheese oh man
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Mar 14, 2013 22:55
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 Baked salmon (in delicious butter with spring onions) with avocado and hollandaise sauce. Served with roasted sweet potato, a turkish roll and parmesan-coated asparagus and mushrooms. Perfect food for starting the 5-day weekend binge of football...
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Mar 14, 2013 23:18
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Maybe it's just me but...avocado and hollandaise? What's it like? I feel like warm sauce and room-temp avocado over the baked fish would be too great a temp differential.
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Mar 15, 2013 00:19
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Casu Marzu posted:Nah you're fine. If you placed a slice in front of me I'd probably eat it. It's just uh...nothing I've ever heard of before I occasionally pile some of my pasta on a slice of garlic bread and eat that, seems like this is a more efficient version of the same idea.
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Mar 15, 2013 01:04
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Grand Fromage posted:I occasionally pile some of my pasta on a slice of garlic bread and eat that, seems like this is a more efficient version of the same idea. Same here... It may defy all logic and reason, but starch on starch is pretty great sometimes. For example, I make some badass baked potato soup--I think I have posted the recipe here before. It starts out with a roux, and is basically a mornay / cheesy gravy, with 5lbs of potatoes added. It's liquid starch. How do you eat it? With a nice hunk of baguette, that's how. You dip that poo poo! What about biscuits and gravy? That's a loving great starch on starch combo right there. Also, my wife says spaghetti bread's all over Pinterest, but I find that hard to believe, since I don't think you can make it in a crockpot.
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Mar 15, 2013 03:54
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Veritek83 posted:Maybe it's just me but...avocado and hollandaise? What's it like? I feel like warm sauce and room-temp avocado over the baked fish would be too great a temp differential. ) but it ended up melding nicely with the salmon and working in a very thrown-together way. It also helped that the sweet potato actually came out crispy, which can be a bit hit or miss.
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Mar 15, 2013 05:10
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 I beefnoodled for dnner for the first time (oxtail bò kho) btw starch combo lovers: Potato Burrito feelz good man fucked around with this message at 08:24 on Mar 15, 2013 |
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Mar 15, 2013 06:25
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