Prog Chefs Unite!!!

we had chicken fricassee today. one of Friede's favorite dishes, and since it was her birthday...

I'll be making Chinese tonight, once you know the basics it's quite easy (at least wok cooking is)  ..in a blazing hot wok I put peanut oil and added a garlic clove, ginger slices and a chili pepper for flavor and removed before brown  ..threw in some sugar snap peas, scallion, slivered ginger, garlic and sliced pork..  just before done I added soy sauce, a bit of hot pepper sauce, some hoisin for sweetness and a splash of rice wine, simmer for another minute and dump over rice        tasty, tasty, tasty

Vibrationbaby wrote: I had a pineapple for lunch. I`ll probably have a few bananas for dinner. I avoid cooking and refuse to eat in restaurants. It ruins purity of mother nature`s nourishiment. Cooking sucks all the vitamins and minerals out of food. There`s no other species on this planet  that cook their food. I have yet to see  groups of  bears, penguins or kangaroos having a barbacue. There are even certain species of insects, birds and lizards that live on nothing but fruit alone.

Sounds like you'll be a great contributor to this thread...

I don`t think my dogs would even eat that. I have a cousin who actually cooks for her three cats using human food. She`s got all these cat cookbooks. I`ve tried some of these concoctions she gives them and man some of it`s actually really delicious. Everytime I`m over at her house I ask to try what they`re eating. It`s kind of incredible. These freakin`cats eat better than most humans do.

Typical case of 'eat your own dog, errr cat food' 

Try to eat  beans without cook,or rice or plantains (not bananas),or potatos,lentils etc....

^It looks a bit like what the French call Casoullet, Markos. 

E-Dub wrote: Man, I have been eating a lot of polenta lately. I bought some a couple of weeks ago and it's such a good alternative to, say, mashed potatoes. Good alongside eggs for breakfast, too. E

Do you make it from scratch, or buy those rolls I've seen in grocery stores in the US? Here in Italy we can find 'instant' polenta, which needs to be cooked in boiling water like the ordinary kind, but takes a fraction of the time. Once I remember making real polenta, and my arm still hurts from all that stirring! Here we can find electric, copper-lined polenta pans which stir the mixture, saving quite a lot of elbow grease.

That's what we have here too... Those rolls sure don't look very appetising! In Northern Italy, they stir butter and local cheeses (sometimes in plentiful quantities) into hot polenta, and you can have it as a main dish too, or as a side dish with all kinds of meat stews. I've had it with venison stew, and it was delicious. 

Ghost Rider wrote: That's what we have here too... Those rolls sure don't look very appetising! In Northern Italy, they stir butter and local cheeses (sometimes in plentiful quantities) into hot polenta, and you can have it as a main dish too, or as a side dish with all kinds of meat stews. I've had it with venison stew, and it was delicious.

On Saturday morning I took the leftover polenta from the night before and had them with eggs and potatoes and it was amazing. I can't get my wife and kid to try it, though.

Every cooking show that has polenta also says that they're referred to as grits; however, I've had both and grits has....well....and grittiness to them that I don't care for. The texture of what I've been making is much creamier.

E