Trying to use the cookbooks - Page 12

infinite monkey · 05-11-2012, 08:13 AM

doo doo doo doo

BZZZZZT.

What is disgusting?

Gravdigr · 05-13-2012, 02:33 PM

Quote:

Originally Posted by glatt

It's not remotely healthy.

Which is why it's used in stuff that tastes good.

wolf · 05-13-2012, 03:20 PM

Despite having close to (or over, I never counted them) 100 cookbooks, what do I do? I defrost chicken, slather it with Kraft Catalina dressing (the Italian was so expired it scared me) and throw it in the oven.

Chicken tonight, people.

fargon · 05-13-2012, 04:37 PM

Quote:

Originally Posted by monster

BZZZZZZT.
What is gluttony?

I hope some body ate that stuff and did let all that food go to waste.

wolf · 05-13-2012, 08:55 PM

nannerbread!

Sundae · 05-14-2012, 04:14 PM

Mrs G was supposed to have year 6 PE outside today.
It was smacking it down with rain (which is when the rain bounces off already sodden ground with a sound like an 11 year old being smacked).

They made banana buns instead, because we had a surfeit of said fruit from last week.
Key Stage One children have free fruit as part of a Govt initiative - sometimes they back up though, hence me as a 'nana hater making 'nana recipes - carrot cakes also.
Imagine a classful of bears making cakes. Tcha. I love working with 6 year olds!

The buns almost upstaged my cheese scones.
But the truth is they were grim because they had bananas in them.

Oh okay - they were grim because staff see what the childer do with their hands.
Any comestible that has been near a child is suspect to a teacher or TA.
I didn't tell them that the rubbing in method used for making scones (ie hard fat and flour) is a great way to clean your nails...

That is also a joke. It's true. But I do wash my hands before making cakes. And after touching my nose, or Diz, or my hair, or eating, drinking etc etc. I just gob in it after.

bbro · 05-22-2012, 08:09 PM

Good looking bread, wolf! Never did get into bananas much, though.

From here: http://www.preventionrd.com/2012/05/...cken-parmesan/

Ingredients (missing chicken and oil):
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Name: ChickenAndQuinoaIngredients.JPG
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Sauce:

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Quinoa:

Done:

Thoughts - I didn't cook the chicken as suggested in the recipe, but grilled it in my panini press. As you can see, I didn't have fresh onions or garlic or seasonings. I think the fresh veggies would make a huge difference. It was still good. I just am not sure about using quinoa as a pasta replacement. I do like it as a normal side so I am excited to experiment with it. I also broke it out into single servings to make it easier for portions. If I do make it again, I would use pasta, mix the parm in, leave out the breadcrumbs and put all the cheese on tom instead of trying to split it in the middle and on top.

Lola Bunny · 05-23-2012, 01:53 PM

Thanks! I love your single serving idea.

What about the quinoa that you didn't like?

bbro · 05-25-2012, 02:44 PM

The texture when buried in sauce, I think. It is hard to pinpoint. I think even rice would fare better. It felt weird to chew it - like I was trying to chew the sauce

Lola Bunny · 05-27-2012, 04:48 PM

Ahhhh....I just may not try the quinoa then.

Aliantha · 05-27-2012, 06:44 PM

I think Quinoa is a lot like barley in soups. Maybe put a little less in next time? That might improve it.

bbro · 05-28-2012, 04:20 PM

I don't like barely either - lol. I am excited to try it with some parm, olive oil and garlic. I think that would be good.

lola - I tried it at the whole foods hot bar first. It wasn't bad then which is why I think it would be good as a side.

bbro · 05-28-2012, 07:06 PM

I actually used a cookbook for this next recipe - can you believe it?? This is from my Whole Foods Cookbook. Not too many pictures because it was just chicken salad. I only made half the recipe and still ended up with a decent amount. I actually got 4 nice portions out of it instead of the 3 I was expecting from the half portion.

Here you go
Sauce ingredients:
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Rest (without the celery - forgot it in the pic):
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All mixed together - so pretty
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Far view to show how much it made:
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I tried some of it - because, well, you have to - but I haven't actually eaten it as a meal though. I plan on it for lunch tomorrow. I am going to serve it on a piece of toast with watermelon. I can't wait.

xoxoxoBruce · 05-28-2012, 08:56 PM

That looks delicious.

bbro · 05-29-2012, 08:55 AM

Thanks Bruce! I will let you know about 1:30-2pm how it tastes for real

The close up picture is a little fuzzy, but overall, I think I am getting better, so that helps portray the yumminess.

05-13-2012, 03:20 PM	#168
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Despite having close to (or over, I never counted them) 100 cookbooks, what do I do? I defrost chicken, slather it with Kraft Catalina dressing (the Italian was so expired it scared me) and throw it in the oven. Chicken tonight, people. __________________ 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

05-13-2012, 08:55 PM	#170
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	nannerbread! Attached Images __________________ 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

05-14-2012, 04:14 PM	#171
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Mrs G was supposed to have year 6 PE outside today. It was smacking it down with rain (which is when the rain bounces off already sodden ground with a sound like an 11 year old being smacked). They made banana buns instead, because we had a surfeit of said fruit from last week. Key Stage One children have free fruit as part of a Govt initiative - sometimes they back up though, hence me as a 'nana hater making 'nana recipes - carrot cakes also. Imagine a classful of bears making cakes. Tcha. I love working with 6 year olds! The buns almost upstaged my cheese scones. But the truth is they were grim because they had bananas in them. Oh okay - they were grim because staff see what the childer do with their hands. Any comestible that has been near a child is suspect to a teacher or TA. I didn't tell them that the rubbing in method used for making scones (ie hard fat and flour) is a great way to clean your nails... That is also a joke. It's true. But I do wash my hands before making cakes. And after touching my nose, or Diz, or my hair, or eating, drinking etc etc. I just gob in it after. __________________ Life's hard you know, so strike a pose on a Cadillac

05-22-2012, 08:09 PM	#172
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Good looking bread, wolf! Never did get into bananas much, though. From here: http://www.preventionrd.com/2012/05/...cken-parmesan/ Ingredients (missing chicken and oil): Sauce: Quinoa: Done: Thoughts - I didn't cook the chicken as suggested in the recipe, but grilled it in my panini press. As you can see, I didn't have fresh onions or garlic or seasonings. I think the fresh veggies would make a huge difference. It was still good. I just am not sure about using quinoa as a pasta replacement. I do like it as a normal side so I am excited to experiment with it. I also broke it out into single servings to make it easier for portions. If I do make it again, I would use pasta, mix the parm in, leave out the breadcrumbs and put all the cheese on tom instead of trying to split it in the middle and on top.

05-27-2012, 06:44 PM	#176
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I think Quinoa is a lot like barley in soups. Maybe put a little less in next time? That might improve it. __________________ Kind words are the music of the world. F. W. Faber

05-11-2012, 08:13 AM	#166
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	doo doo doo doo BZZZZZT. What is disgusting?

05-23-2012, 01:53 PM	#173
Lola Bunny Junior Master Dwellar Join Date: May 2011 Posts: 2,728	Thanks! I love your single serving idea. What about the quinoa that you didn't like?

05-25-2012, 02:44 PM	#174
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	The texture when buried in sauce, I think. It is hard to pinpoint. I think even rice would fare better. It felt weird to chew it - like I was trying to chew the sauce

05-27-2012, 04:48 PM	#175
Lola Bunny Junior Master Dwellar Join Date: May 2011 Posts: 2,728	Ahhhh....I just may not try the quinoa then.

05-28-2012, 04:20 PM	#177
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I don't like barely either - lol. I am excited to try it with some parm, olive oil and garlic. I think that would be good. lola - I tried it at the whole foods hot bar first. It wasn't bad then which is why I think it would be good as a side.

05-28-2012, 07:06 PM	#178
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I actually used a cookbook for this next recipe - can you believe it?? This is from my Whole Foods Cookbook. Not too many pictures because it was just chicken salad. I only made half the recipe and still ended up with a decent amount. I actually got 4 nice portions out of it instead of the 3 I was expecting from the half portion. Here you go Sauce ingredients: Rest (without the celery - forgot it in the pic): All mixed together - so pretty Far view to show how much it made: I tried some of it - because, well, you have to - but I haven't actually eaten it as a meal though. I plan on it for lunch tomorrow. I am going to serve it on a piece of toast with watermelon. I can't wait.

05-28-2012, 08:56 PM	#179
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	That looks delicious. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

05-29-2012, 08:55 AM	#180
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Thanks Bruce! I will let you know about 1:30-2pm how it tastes for real The close up picture is a little fuzzy, but overall, I think I am getting better, so that helps portray the yumminess.

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