Okay, this is the most recent Recipe Thread - Page 27

monster · 02-22-2011, 11:15 AM

Quote:

Originally Posted by glatt

You missed the part where I said that I love most Mexican food.

Obviously you have an unrefined palate, and so your assertion that you love most Mexican food is wrong, as you have clearly never had any decent Mexican food in your life. You might as well say you enjoy steak because you visited a McDonald's establishment and did not regurtgitate their offerings. Take it from a gustation expert such as my delightfully sophisticated self

plthijinx · 02-24-2011, 08:22 PM

that sounds great! i will have to try that!

right now i have fresh redfish and sheephead in the oven. been on the pepper kick lately so that;s what they;re cooking with. oh and garlic. lots and lots of garlic. can;t beat fresh fish. caught them today. pics in the fishing thread after supper.

kerosene · 02-24-2011, 09:19 PM

We had scallops, steak and salad. Unfortunately, scallops are not so fresh this far inland, and super expensive, but they were tasty, nonetheless.

plthijinx · 02-25-2011, 02:08 PM

i have GOT to go and try This!

Perry Winkle · 02-25-2011, 04:41 PM

Quote:

Originally Posted by plthijinx

i have GOT to go and try This!

Good god. I need to make a trip to Houston.

plthijinx · 02-27-2011, 03:32 AM

Quote:

Originally Posted by Perry Winkle

Good god. I need to make a trip to Houston.

in houston you can get every and i mean every type of genuine ethnic cooking. from real mexican, south american, tex-mex (my personal fav), greek, italian, food. you name it. we have it. oh i wish i could eat out more. i'd weigh 50 pounds more than what i do now and would need to jockey twice as many go karts to keep from looking like the stay puff marsh-mellow man!

Urbane Guerrilla · 03-03-2011, 11:36 AM

Quote:

Originally Posted by plthijinx

i have GOT to go and try This!

Veeeeer-ry Interesting... but beefy!

Sundae · 02-27-2011, 10:05 AM

Good Indian food out your way?
Leicester opened my eyes to authentic Northern and Southern Indian cookery. Things are getting better here in the South, but nowhere near as good as the Midlands/ North.

wolf · 05-09-2011, 08:03 PM

I recently discovered that I own a mandolin.

momwolf bought a lot of kitchen stuff and then never used it. This bad boy was new in box, still wrapped in shipping plastic.

It is a very sharp mandolin. It even has a special insert for storage so you don't accidentally slice you hand off when you go to grab it out of the cabinet. I sacrificed the sponge to it while cleaning it. Unintentionally. The sacrifice was unintentional, I meant to clean it.

So, having this fine implement of vegetative destruction at my beck and call, I had to do something. Yams were on sale on my last trip to the market, so I have a few lying about. I peeled them, and then sliced them with the Mandolin of Fingertip Severing(TM). This thing is really sharp. It is so damn sharp I didn't need to apply much pressure on the downward stroke to get sweet potato chips out of it. In fact, I think a couple of slices happened just because I was THINKING of pushing the yam across the blade.

So, thinly sliced yam pieces, some spray oil, salt, baking tray 425 oven (probably should have pushed it up to 450, they weren't as crispy as I'd like. Watched 'em so they didn't burn, about 15 to 20 minutes.

I may have to learn how to deep fry.

Griff · 05-09-2011, 08:56 PM

yummy

Pete Zicato · 05-09-2011, 11:34 PM

Quote:

Originally Posted by wolf

I recently discovered that I own a mandolin.

Yeah. Kitchen implement is not the first thing I think of when the word mandolin is used.

DanaC · 05-10-2011, 12:32 PM

Quote:

Originally Posted by Pete Zicato

Yeah. Kitchen implement is not the first thing I think of when the word mandolin is used.

I had to google it.

Pete Zicato · 05-10-2011, 12:48 PM

Wiki uses the spelling mandoline (with an 'e') for the kitchen implement.

bbro · 04-13-2011, 07:29 PM

I made my own recipe up today

Time will tell how good it is tough. It is still baking. Here's what I did:

4 ounces whole grain medium shells
1/2 c sauce
1/2 c low fat ricotta
1/2 c reduced fat shredded mozzarella
1 egg white
seasonings

I heated up the sauce and added some seasonings to it. I boiled the pasta about 2 minute short of the suggested time. Meanwhile, I mixed together the ricotta, seasonings, egg white and 1/4 c of the mozzarella. When the pasta was done, I drained it, mixed it with the sauce. In two ramekins, I put a layer of pasta and sauce, half the ricotta mixture, then more pasta. I topped them with the rest of the mozzarella cheese. They are now baking in my convection oven at 350 for about 35 minutes. I am hoping they will be done then

And, yes, I know that to some of you using reduced fat things is an atrocity, but I have found that while fat-free has a noticeably different taste, reduced fat isn't bad at all. Plus I am really trying to stick with the Weight Watchers this time. After all, I am going to the beach in the middle of June!

Urbane Guerrilla · 04-14-2011, 09:24 PM

A lasagnoid. Cool. I like to develop a strong note of basil in my lasagna -- or tarragon. Often I mix either of these into the ricotta with the egg before assembly.

02-24-2011, 08:22 PM	#2
plthijinx Master Dwellar Join Date: Aug 2003 Posts: 4,197	that sounds great! i will have to try that! right now i have fresh redfish and sheephead in the oven. been on the pepper kick lately so that;s what they;re cooking with. oh and garlic. lots and lots of garlic. can;t beat fresh fish. caught them today. pics in the fishing thread after supper. __________________ For your dreams to come true, you must first have a dream.

02-25-2011, 02:08 PM	#4
plthijinx Master Dwellar Join Date: Aug 2003 Posts: 4,197	i have GOT to go and try This! Attached Images __________________ For your dreams to come true, you must first have a dream.

05-09-2011, 08:03 PM	#9
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	I recently discovered that I own a mandolin. momwolf bought a lot of kitchen stuff and then never used it. This bad boy was new in box, still wrapped in shipping plastic. It is a very sharp mandolin. It even has a special insert for storage so you don't accidentally slice you hand off when you go to grab it out of the cabinet. I sacrificed the sponge to it while cleaning it. Unintentionally. The sacrifice was unintentional, I meant to clean it. So, having this fine implement of vegetative destruction at my beck and call, I had to do something. Yams were on sale on my last trip to the market, so I have a few lying about. I peeled them, and then sliced them with the Mandolin of Fingertip Severing(TM). This thing is really sharp. It is so damn sharp I didn't need to apply much pressure on the downward stroke to get sweet potato chips out of it. In fact, I think a couple of slices happened just because I was THINKING of pushing the yam across the blade. So, thinly sliced yam pieces, some spray oil, salt, baking tray 425 oven (probably should have pushed it up to 450, they weren't as crispy as I'd like. Watched 'em so they didn't burn, about 15 to 20 minutes. I may have to learn how to deep fry. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

05-09-2011, 08:56 PM	#10
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	yummy __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

05-10-2011, 12:48 PM	#13
Pete Zicato Turns out my CRS is a symptom of TMB. Join Date: Jan 2010 Location: Chicago suburbs Posts: 2,916	Wiki uses the spelling mandoline (with an 'e') for the kitchen implement. __________________ Talk nerdy to me.

02-24-2011, 09:19 PM	#3
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	We had scallops, steak and salad. Unfortunately, scallops are not so fresh this far inland, and super expensive, but they were tasty, nonetheless.

02-27-2011, 10:05 AM	#8
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Good Indian food out your way? Leicester opened my eyes to authentic Northern and Southern Indian cookery. Things are getting better here in the South, but nowhere near as good as the Midlands/ North.

04-13-2011, 07:29 PM	#14
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I made my own recipe up today Time will tell how good it is tough. It is still baking. Here's what I did: 4 ounces whole grain medium shells 1/2 c sauce 1/2 c low fat ricotta 1/2 c reduced fat shredded mozzarella 1 egg white seasonings I heated up the sauce and added some seasonings to it. I boiled the pasta about 2 minute short of the suggested time. Meanwhile, I mixed together the ricotta, seasonings, egg white and 1/4 c of the mozzarella. When the pasta was done, I drained it, mixed it with the sauce. In two ramekins, I put a layer of pasta and sauce, half the ricotta mixture, then more pasta. I topped them with the rest of the mozzarella cheese. They are now baking in my convection oven at 350 for about 35 minutes. I am hoping they will be done then And, yes, I know that to some of you using reduced fat things is an atrocity, but I have found that while fat-free has a noticeably different taste, reduced fat isn't bad at all. Plus I am really trying to stick with the Weight Watchers this time. After all, I am going to the beach in the middle of June!

04-14-2011, 09:24 PM	#15
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	A lasagnoid. Cool. I like to develop a strong note of basil in my lasagna -- or tarragon. Often I mix either of these into the ricotta with the egg before assembly. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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