Prog Chefs Unite!!!

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: 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.

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

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,

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

I will admit that Taco Hell is a guilty pleasure of mine on rare occasion.  
However, Chipotle is just plain awesome! 

Zappa88 wrote: E, fast-food is a kids best friend! I prefer Taco-Bell to McDonald's, but I wouldn't complain about a trip to either

Combine greasy food with and indoor playground, then you've got a child's Utopia.

E

My goodness!!! I'm a big dude, but feel like a beached whale after one!!

E

E-Dub wrote: 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'll ask the family - we have food as a hobby, so they might allow another member to the gang

E-Dub wrote: 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

Ingredients (if you do all cutting etc. before turning on the heat it's finished in 15-20 minutes):
koriander seeds (large teaspoon spoonful)
mustard seeds (slightly smaller amount than the koriander seeds)
3 large or 4 medium sized onions - very finely chopped (I always run them through the food processor)
3 green chili peppers, cut lengthwise andseeded, then cut into 1 cm wide strips
1 tomato (finely chopped, like the onions)
400 ml of coconut cream
2-3 table spoons of garam massala (curry powder)
2 teaspoons of kurkuma (yellow colorant, I keep forgetting the English name)
a handful of chopped koriander leaves

300 grams of chicken breast (cut into 1.5 cm wide strips)
2 teaspoons of cayenne pepper

I think most of this is in teaspoons, table spoons and cups. Can't convert the chicken into table spoons , but if you replace the handful of koriander (cilantro) leaves with half a cup to a cup, you should be fine.

For more help, you might try this: http://hemsidor.torget.se/users/b/bohjohan/convert/conv_e.htm


Edited by Angelo - April 21 2007 at 08:50

Beef & Blue is a  great combination!

Did you get around to trying the curry? If it works out, I'd be interested in trying one of your meatloaf recipes.

Today I made a quick diner: egg plant filled with minced beef, egg plant, onion and tomato - spiced with piment and mint, served with fresh made tzatziki and pita bread.