Prog Chefs Unite!!!

 ^ yum, sounds great even without meat    ..haven't had soulfood spag, but I've had southern BBQ spaghetti which is good (though I prefer beans and slaw with my ribs)

Slartibartfast wrote:   Ever consider some chipotle in your sauce?

recently got some chipotle powder, delicious smoky flavor I enjoy very much now and I wouldn't think of making a chili without it   ..I also have been getting more into hot foods, I think I need to go to a Szechuan place for a nice pepper pot soon ! 

tonight a simple sauce of fresh tomatoes, garlic, red onion, brown sugar, and some Andouille sausage (my new favorite sausage by far) over pasta

E-Dub wrote: I just did a simple taco salad tonight with some good ground sirloin with cumin, chili powder, oregano, paprika and cilantro. Browned it, threw in some stewed tomatoes, tomato paste and red wine for richness. REALLY turned out good. E

You like to put that stuff in a baked shell? 

I hate to say it but Taco Bell got me hooked on taco salads.  Theirs is really tasty though food porn. 

My wife and I make them occasionally at home but never with sauce from scratch.  Ever consider some chipotle in your sauce?

We're hot hounds.  Grow our own chilies, cilantro, tomatoes.  Just about everything you need except for some of the spices.


Edited by Slartibartfast - August 26 2008 at 19:05

I just did a simple taco salad tonight with some good ground sirloin with cumin, chili powder, oregano, paprika and cilantro. Browned it, threw in some stewed tomatoes, tomato paste and red wine for richness. REALLY turned out good.

E

I have really cut back.. which is good for me...  quiting for good is my gift to Raff and myself when she gets here.  She doesn't like it... but has always been understanding of how hard it is to quit and never  given me the 3rd degree.  I do have a bit of a fatalistic view of life and death. .seen too many go who were healthy and never picked up the damn things.  Plus at the heart of it.. I'm addicted which doesn't help hahah.  I started relatively late in life . .during the gulf war.. so hopefully I haven't done that much damage to myself.  Anyway.. congrats for quitting Brian.  I've tried on occasion..  I kicked the booze.. which was always my favorite excuse for not being able to quit

hahhahhaa...  I hope Raff and I get a chance to make it out. We'd love to meet you and Stacy.  Calprog is looking dim at the moment.. but there is always next year.

oh and for me tonight.. . leftoevers... I'm on call this week so no heavy cooking..... having the Carne alla Pizzaiola with the creamchese and strawberry salad. 

yeah...  was a bit of 'news' for me...  considering I grew up in the school of pile everything but the kitchen sink into a dish 

Atavachron wrote: ^ now you're talking, my friend, I like how you brown the meat in the garlic-oil after removing the garlic.. nice.  No pasta or rice?  Watching our weight?

watching my weight   yes that is it.. hahahha. .Raff throws me on a scale each time she sees me  to see how much weight I've lost since she's seen me. Knock on wood.. but I have to eat constantly to keep weight on.. a very active.. nervous person with a high metabolism.. and not being able to kick the smoking habit in spite of my advancing years probably helps

nope.. no pasta... stand alone... sure you could put it over pasta.  Raff and I spent ..quite a few hours talking cooking today (I told you she was perfect ) and having tasted the 'real' thing... I'm really big into authentic Italian cooking and dishes.  That site, where I got the recipe.. from the link I posted earlier today is paradise for me.  It's simple ..like I've come to understand real Italian cooking is..  but it is so the ingrediants, quality ingrediants, stand can out...


Edited by micky - July 06 2008 at 21:34

no Micky D's for micky tonight...  my Carne alla Pizzaiola.. supurb though not a difficult dish.. I am a PC noob you know...  and I stayed true to the spirit of the Pizzaiola sause.. though it was tempted to add olives.

1 lb. beef round 1 tsp. oregano 4 tbs. olive oil 1 lb. tomatoes, peeled, seeded and chopped 2 cloves garlic 1 tbs. parsley, chopped
Slice the beef into 1/2-in. thick slices. Brown the garlic in olive oil and remove when brown. Add the beef, brown on both sides, add tomatoes and oregano. Bring to a simmer, then turn down the fire and cook for 15 mins. Remove from heat and add chopped parsley. Arrange in serving platter and serve.

Edited by micky - July 06 2008 at 21:14

I'm just doing Kansas City strip steaks on the grill. May roast some potatoes, onions and carrots and grill some endive lettuce coated with a little olive oil.

E

Cooking is fun, my second favorite hobby next to music. Next you might want to get into other related hobbies such as drink mixing and/or growing your own vegtables and herbs. Grow some fresh mint and make a Mohito, yum.