Prog Chefs Unite!!!

Angelo,

Well, I did cheat tonight. My wife had a concert, so it's sort of a tradition that I take my daughter to McDonald's because she loves their Chicken McNuggets. Feeling guilty, but we really don't eat there very often. I have to admit to having a soft spot for their cheeseburgers.

I did check the label on their fries and they do have trans fats. I knew they would, but seeing it in print makes me a little guilty. There are actually a brand of organic oven fries that I buy at the health food store by a company called Alexa that are truly amazing. A little pricey, but there are no trans fats and they come with a nice mixture of herbs and seasonings.

Gonna try your chicken curry this weekend. I'll have to find out how to convert the measurements because we do things by cups, tablespoons, and teaspoons over here in the states.

E

micky wrote: E-Dub wrote: Thinking about taking my girls out to dinner tonight. It's unseasonably cold here in America's midwest, so I'll probably make a huge batch of chili one last time before the weather turns warm. I do admit to making a killer batch of chili. Even won first place at a chili cook off at my previous agency. Key ingredients are brown sugar and red wine. E just popped in while taking a break from writing a review of  an album... that sounds delicious E.  I do love a good homemade chili.  I hope to be an active participant of the thread as I take my new tastes and knowledge learned from a master Prog Chef and put it to good use hahahhaha. Unfortunately since I've been back and trying to get back on some regular sleep routine (amazing what 5 weeks abroad, does to your system.. was wide awake at 3:30 this morning)  I've resorted to my old habits of throwing sh*t in the microwave.   (Hot Pockets do rule!)

Micky,

I read an article in Men's Health magazine regarding trans fats that scared the @#!&% out of me. I do most (if not all) of the shopping, so I read labels like crazy. If I see trans fats (partially hydrogenated oils), then I put it back. Unfortunately, a lot of the microwaveable stuff here is full of it, but it may be different over in your part of the world.

E

Angelo wrote: ^^ Shame on you Micky And Erik, too bad it's cold out there - we've got 24 celcius for the first time this year today!Yesterday I had one of the best diners I ever had. My wife and I went to a South American restaurant, and I had Sopa Marinero for starter and a mix of fish, shell fish and lobster for main (can't recall the name - it ended 'los Mariscos', but the word before that had 2 or 3 'X'-es in it).The soup was made to order - on individual basis and contained half a lobster tail, some king prawns, mussels and small shrimp. It was simply great.Main was another half lobster, king prawn, white fish, shrimps and a delicious coconut sauce, all wrapped in tin foil and baked in the oven. Served with chili rice, sweet and sour of pumpkin and slices of fresh fruit instead of vegetables. Fabulous with a bottle of white Chilean wine!

Angelo,

Actually, I just got back from the market and it's not too bad outside today. A little cool, but not nearly as bad as the local news made today out to be. They were even saying that there was snow for today.

Can I come live with you, Angelo? Everything (and I mean EVERYTHING) you either prepare yourself or eat while out at restaurants makes my mouth water.

I still have to make that chicken curry recipe of yours. I just need to convert some measurements because I'm accustomed to teaspoons, tablespoons, and cups.

E

E-Dub wrote: Thinking about taking my girls out to dinner tonight. It's unseasonably cold here in America's midwest, so I'll probably make a huge batch of chili one last time before the weather turns warm. I do admit to making a killer batch of chili. Even won first place at a chili cook off at my previous agency. Key ingredients are brown sugar and red wine. E

Ah! similar ingredients to what I use.I put a few squares of 70% cocoa,dark chocolate,usually Green and Black's, into my chili.

E-Dub wrote: Thinking about taking my girls out to dinner tonight. It's unseasonably cold here in America's midwest, so I'll probably make a huge batch of chili one last time before the weather turns warm. I do admit to making a killer batch of chili. Even won first place at a chili cook off at my previous agency. Key ingredients are brown sugar and red wine. E

just popped in while taking a break from writing a review of  an album... that sounds delicious E.  I do love a good homemade chili. 

I hope to be an active participant of the thread as I take my new tastes and knowledge learned from a master Prog Chef and put it to good use hahahhaha. Unfortunately since I've been back and trying to get back on some regular sleep routine (amazing what 5 weeks abroad, does to your system.. was wide awake at 3:30 this morning)  I've resorted to my old habits of throwing sh*t in the microwave.   (Hot Pockets do rule!)

E-Dub wrote: Anybody ever have breakfast for dinner? We just had bacon, eggs, hash browns and toast. Some of my favorite dinners are breakfast items. E

LOL. That reminds me of a dinner I had once with my wife when we were on holidays in Ireland. The restaurant (some small thing in a town I don't remember) only had one portion of lasagne left, so my wife said 'why don't you take it and I'll have the mixed grill'. The mixed grill that we knew at the time was what you get at Greek restaurants - 4 or 5 different pieces of grilled meat, with rice and some vegetables. Unfortunately for her, the Irish seem to call the breakfast you described above as mixed grill. We ended up sharing both meals and had a good laugh about it afterwards.

B.t.w.: the kids are staying with my parents, so we went out for dinner today. Had some great Spanish tapas - sardines in vinegar, small meatballs in tomato sauce, patatas bravas, green asparagus with serrano ham, spicy grilled chicken and grilled vegetables.

Damn, now I want to go to IHOP.  

Ghost Rider wrote: Our Easter lunch was wonderful: the pasta was great (I'll give you the recipe next time), the lamb roasted to perfection, the cake was better than it would have been if bought in a pastry shop. The only disappointment were the artichokes, though not because of my cooking: the outer leaves were tough and the hearts were quite thorny. Unfortunately, it's very difficult to check when you buy them raw, so I suppose I shouldn't complain too much. However, my better half loved them (they did taste good at least)... Now we're both feeling a little sleepy, as well as tipsy after having drunk three different kinds of wine (Italian sparkling wine before lunch, Chianti with the main meal, and a marvellous Passito di Pantelleria with the cake).

** drool ** 

My mom's coming up and I'm making some chicken and cheddar chowder. It's very cold here in America's heartland at the moment, so may as well load up on comfort food.

E

Angelo wrote: Happy Easter to you and all others here, Micky. I think I have an idea of what your nose is going through ;-)

I'm in heaven here brother hahhaha...

I'll let the proud Queen Prog Chef share the results later hahhaha

Happy Easter!