I eat, drink, draw, sleep, then wake and eat again...
We have been cooking EVERYTHING with beer for years now. Milk stout cupcakes, APA brined chicken wings, IPA chili and beef jerky, Hard cider muffins, etc. We are both home brewers too. Beer makes EVERYTHING better.
@magistrascaevola I completely agree. Came here to say almost that exact same thing.
Bacon, brie and granny smith apples. Mmmmmmm!
I am used to these just being called fry bread tacos or Navajo tacos.
Do we really have to call them PUFFY tacos? ACK.
@kdroste, @dmcavanagh Nothing but pure LOVE for Pizzeria Bianco.
What was amazing about it was that when Chris was there, if you would ask him for a recipe he would literally rattle it right off before you have the chance to grab a pen. Amazing guy and an equally amazing pizza. Miss that place.
We are expanding our garden from 4 raised beds, to 8 raised beds and a 30 x 20 in ground garden. Planting the typical staples like tomatoes (12 varieties) and peppers (10 varieties), onions and garlic. Also shallots, squash, spinach, chard, corn, eggplant, etc and a multitude of herbs. Now if I can just grow pepperoni and ricotta I would be in heaven.
Artisan anything annoys the crap out of me too. That and food snobbery. Great. You learned how to be an elitist snob. You feel you are entitled to only the best and anyone who thinks different must not know what they are talking about. Bravo. You just became an a$$hole. Mom would be proud.
Both. List on the fridge for things we know we need but not immediately and scramble during stop offs at the store. But lately I am addicted to my GroceryIQ droid app. I put in it what I need as I think of it - regardless of where I am and I am always with my phone. Have to admit it has cut down on my bill...
You can always try heating up some hoisin (maybe a 1/2 cup), adding some sambal, 1-2 T honey and a splash of rice vinegar. I do this all the time for left over smoked ribs and it tastes great. I wish I had measurements for you - I kinda shoot from the hip / do it to taste when I make it. .
Eggs. Now I can't live without them...
I would just eat it sashimi style. Little wasabi and ponzu on the side. Can I get directions to your place... lol
Best cookbook isn't even a cookbook. It is called the Flavor Bible. (http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400) and if you already feel that you have the skills to cook, this will help you hone in on flavors that work so that you can create your own killer recipes.
It contains no recipes, but does contain dishes. (i.e. under OLIVES it lists Olive and Anchovy Tapenade with Sage crackers...)
We sneak in our candy but I simply must have movie theater popcorn. If my arteries aren't clogging during a crucial chromatographic moment it is just not the same.
Well its not a cocktail but it is named after one... Mojito Lamb. We have an abundance of mint as well, this is one of our fav ways to use it up:
http://cookingwithsin.com/2010/08/23/perfect-first-date-mojito-lamb/
Works great with chicken thighs too. I serve it with a mint spiked tzatziki, pita, and some onion lemon couscous.
We are a fan of the Challah from the Bread Bakers Apprentice. However like all the recipes from that book if I remember correctly, it was time consuming...
Carnitas... YUM!
@pjracz10: Oh yea so agree. But the bloody needs to be extra spicy. Kill off all the bad mojo in the belly.
We do not decide till we know the teams playing - then our menu is based on local foods for those teams.
Last year we went to the game here in AZ, but the year before we had Chicago style pizza and REAL Chicago hot dawgs and Italian beef samiches, and shafted Indy because we are all from Chicago originally, but you get my drift...
My best pork moment - when I first made my favorite sandwich evahhh. I share it here with you because - well - it is just that good...
Bacon, Apple and Brie on 7 Grain Toast
I kid you not - eye's roll back into head good.
All that salt - your good...
ditto @carolinemarie.
I have had my professional for about 10 years now. L O to the V E it! And believe me - I put it through it paces.
I do not do this at Thanksgiving but I have made White Castle Hamburger dressing (when I lived in Chicago). It was actually really freaking good. Of course now I have to buy them in the freezer section of the local Albertson's... so it is way pricier. If you are lucky enough to live in an area where they have a White Castle - order the hamburgers with no pickles and extra onions.
10 White Castle Hamburgers
1 1/2 cups chopped celery
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon ground black pepper
1/4 cup chicken broth
Tear the hamburgers into small pieces, and place in a bowl. Toss with celery, thyme, sage, and pepper. Pour in the chicken broth while stirring to moisten the stuffing. This makes enough to stuff a 10 to 12 pound bird.
Where were you dining at?
Hummus.
Can of chick peas, drained
1/2 cup roasted tomatoes
1/3 cup chopped pine nuts
1/4 cup tahini sauce
2 cloves garlic
1 T olive oil
1 T lemon juice
Salt and pepper to taste
In a food processor:
process tomatoes and garlic about 30 seconds. Then add chick peas and process about 2 minutes, until everything is well combined. Add lemon juice, olive oil and tahini and process until creamy. If mixture is too thick add water until desired consistency. Add salt and pepper to taste.
Top with chopped pine nuts, serve with pita.
Yum!
I posted my Quick fire recipe on the old thread but its way down on the list so I am making a new post.
Recipes in if you participated, and any ideas for this weeks challenge? Personal pizzas? Asparagus and beef? eggplant???
I made Shrimp and Mango summer rolls...
Sorry I didn't take any photographs - but they were eaten wayyyy to fast.
Since it seems like a big number of us watch Top Chef, having a weekly Quick Fire Challenge here would be a cool idea. Post the food item on Tuesday morning, and we all have to come up with a recipe and have it for lunch or dinner in the next 48 hours. Come back on Thursday and post what we have come up with. (Photo's optional, but how cool would that be?!?) It will be a great way to exchange tried and true recipes from other members too.
So if you are in - your Quick Fire Challenge item for this week is:
SHRIMP (not Polish Sausage but it was tempting!)
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"It's funny how normal people think it is to kill and eat living things."
Um @Starfoxx - Every time you pick a tomato or pull a carrot out of the ground or pick an apple you are slowly killing that living thing.
And really? comparing this to the eating of your neighbor?
You need a better argument then that to defend against the eating of meat.
I had iguana once it was not that bad. I wouldn't eat it again. Not when I have pork to keep me happy.
Remember, our opinions of what meat we eat come from our country and culture and relationship with it growing up. We eat pigs, some cultures do not. We wouldn't think of eating elephant yet in some countries and cultures it is quite alright.
Not that this was pretty to watch but lets face it - it clearly said HOW TO KILL AND EAT A LIZARD. It didn't say how to dress it up like a little league player.