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Epignosis View Drop Down
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Points: 32552 		Direct Link To This Post Posted: November 02 2010 at 17:19
Last night my wife and I had the best steaks I think I ever cooked.  They were boneless rib-eyes with sauteed onions and mushrooms.  I just cooked them long and slow, caramelizing the fat.

Tonight, it is a chicken stir fry with fresh broccoli, onions, carrots, and celery in teriyaki sauce over a bed of white rice.
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Atavachron View Drop Down
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Points: 65549 		Direct Link To This Post Posted: November 02 2010 at 19:15
Originally posted by Epignosis Epignosis wrote:

Last night my wife and I had the best steaks I think I ever cooked.  They were boneless rib-eyes with sauteed onions and mushrooms.  I just cooked them long and slow, caramelizing the fat.


I do a similar Mexican-style ribeye rubbed with cumin, paprika, garlic and lime, pan-fried with onions and peppers.. tasty indeed
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Points: 65549 		Direct Link To This Post Posted: November 02 2010 at 19:18
Originally posted by June June wrote:

Is spaghetti squash the bestest squash ever? Probably.  Anyone has any better idea on how to cook it though? Everything I make (or the recipes I find) seems to be some adaptation of some pasta recipe, and it's always delicious, but it's getting redundant.

Does anyone know of a tasty, original way to serve it?


I've never done spaghetti squash, but I remember my mom baking acorn or other squash with butter, pepper and a little brown sugar





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Points: 29630 		Direct Link To This Post Posted: November 02 2010 at 19:34
Originally posted by Epignosis Epignosis wrote:

Last night my wife and I had the best steaks I think I ever cooked.  They were boneless rib-eyes with sauteed onions and mushrooms.  I just cooked them long and slow, caramelizing the fat.

Tonight, it is a chicken stir fry with fresh broccoli, onions, carrots, and celery in teriyaki sauce over a bed of white rice.

Steak, onions, and mushrooms are kind of a holy trinity. Big smile

A good stir fry like that can be a wonderful thing, too.


Edited by Slartibartfast - December 12 2010 at 10:21
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Points: 6898 		Direct Link To This Post Posted: November 04 2010 at 10:48
A 747. All you have to do is go to the airliner junkyard in the Mojave desert and grab an old Boeing 747 that United Airlines had no use for and grind it up piece by piece. Unfortunately all the avionics are ripped out of these things but you can be creative by adding some horse raddish and cheese to make it a wee bit more tasty. Make sure that the tail section is eaten last. Last time that I ate a 747 the emenage was the best. Save the best for last. That's my recipe for eating a Boeing 747.
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Points: 37575 		Direct Link To This Post Posted: November 04 2010 at 12:37
I see airplane food hasn't improved any. Unhappy
What?
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Points: 17240 		Direct Link To This Post Posted: November 07 2010 at 10:24
Well, I just whipped up some Carrot-Ginger-Orange soup for lunch.  As easy as it sounds, with a bit of butter blended  in for creaminess.  Definitely getting our antioxidants today, and making up for that Mexican food we devoured last nightLOL

I recommend some bread and cheese to go with this soup.
...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Points: 6898 		Direct Link To This Post Posted: November 09 2010 at 10:24
Originally posted by Dean Dean wrote:

I see airplane food hasn't improved any. Unhappy
  Hospital food niether. But on the upside they give you as many portions as your heart desires here in Montréal. And the the doctors and nurses are drop dead gorgeous. I'd rather eat them than the food.
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Points: 29630 		Direct Link To This Post Posted: November 09 2010 at 19:59
Originally posted by Vibrationbaby Vibrationbaby wrote:

Originally posted by Dean Dean wrote:

I see airplane food hasn't improved any. Unhappy
  Hospital food niether. But on the upside they give you as many portions as your heart desires here in Montréal. And the the doctors and nurses are drop dead gorgeous. I'd rather eat them than the food.

If you want to lose weight, hospital food can't be beat. Dead

It's not that it's un-nutritious or even badly prepared necessarily.  It's just incredibly bland.
] Funny food foods decoded cartoon from March 22, 2000


 ]
Funny food restaurant mary cartoon from March 21, 2001 Funny gibbons free range cartoon from November 21, 2007


Edited by Slartibartfast - November 14 2010 at 12:45
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 17240 		Direct Link To This Post Posted: November 23 2010 at 14:33
Figure this out. 

For years, every time i chop onions, my eyes and nose just run like crazy.....onions have always made me cry from the onset. 

Today, I had to finely chop 7 cups of onions for the thanksgiving stuffing.   I expected the usual nightmare scenario.  Behold.....nothing.  No crying, no runny nose, almost no irritation whatsoever. 

Can anyone explain that?   Do we just get immune to onions at a certain exposure level?   Or was this batch of onions weak? 
...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Points: 13244 		Direct Link To This Post Posted: November 23 2010 at 15:22
I made the simplest of dishes today, and the kids loved it....

1) grill slices of aubergine, zucchini and bell pepper. Let cool slightly, and dress as a salad with some olive oil, vinegar and oregano
2) boil rice, mix with a small can of tomato paste, and diced onion while still hot (serve warm!)
3) grill sliced chicken breast until just done, spice  up with a bit of mint or oregano, salt and pepper

That's all....
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Points: 7026 		Direct Link To This Post Posted: November 23 2010 at 15:26
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by Vibrationbaby Vibrationbaby wrote:

Originally posted by Dean Dean wrote:

I see airplane food hasn't improved any. Unhappy
  Hospital food niether. But on the upside they give you as many portions as your heart desires here in Montréal. And the the doctors and nurses are drop dead gorgeous. I'd rather eat them than the food.

If you want to lose weight, hospital food can't be beat. Dead

It's not that it's un-nutritious or even badly prepared necessarily.  It's just incredibly bland.
 


I’m going to hospital this week, and I definitely don’t need to lose weight. Well, it’s only for a few days, so I will probably survive. I will think up some delicious food to cook when I return home.
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Points: 31169 		Direct Link To This Post Posted: November 23 2010 at 15:40
Originally posted by Finnforest Finnforest wrote:

Figure this out. 

For years, every time i chop onions, my eyes and nose just run like crazy.....onions have always made me cry from the onset. 

Today, I had to finely chop 7 cups of onions for the thanksgiving stuffing.   I expected the usual nightmare scenario.  Behold.....nothing.  No crying, no runny nose, almost no irritation whatsoever. 

Can anyone explain that?   Do we just get immune to onions at a certain exposure level?   Or was this batch of onions weak? 

Could be the latter - I don't think you get "immune", it's a chemical reaction (amino acid sulfoxides) that generates the tears every time, no matter how many times you dice an onion - if the compounds are there.  Did the onions come from the fridge by chance?  Just read that might alleviate the tears as well.
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Points: 29630 		Direct Link To This Post Posted: November 23 2010 at 15:52
Originally posted by Finnforest Finnforest wrote:

Figure this out. 

For years, every time i chop onions, my eyes and nose just run like crazy.....onions have always made me cry from the onset. 

Today, I had to finely chop 7 cups of onions for the thanksgiving stuffing.   I expected the usual nightmare scenario.  Behold.....nothing.  No crying, no runny nose, almost no irritation whatsoever. 

Can anyone explain that?   Do we just get immune to onions at a certain exposure level?   Or was this batch of onions weak? 

Have you tried any of the things that are supposed to remedy that but don't work? LOL
Curious if you are using different onions or different method.  I've just learned to deal with it because I really like onions.


Edited by Slartibartfast - December 12 2010 at 10:21
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: November 23 2010 at 16:01
Originally posted by Finnforest Finnforest wrote:

Figure this out. 

For years, every time i chop onions, my eyes and nose just run like crazy.....onions have always made me cry from the onset. 

Today, I had to finely chop 7 cups of onions for the thanksgiving stuffing.   I expected the usual nightmare scenario.  Behold.....nothing.  No crying, no runny nose, almost no irritation whatsoever. 

Can anyone explain that?   Do we just get immune to onions at a certain exposure level?   Or was this batch of onions weak? 
Probably have to wait until spring to see what those daffodils and tulips you planted actually come up as Wink
What?
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Points: 17240 		Direct Link To This Post Posted: November 23 2010 at 16:10
What makes me think it wasn't weak onions is that I had two varieties, yellow and white.  I could see one or the other weak, but both would be unusual. 

I did have them in the fridge since I bought them, but I always store them in the fridge. 

And no Slart, I've never tried the old wives tricks either.   I suffer for onions like you.  Cry

Now let hope the stuff tastes good, it's a lot of freakin' work. 
LOL
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Points: 65549 		Direct Link To This Post Posted: November 24 2010 at 02:06
Originally posted by Angelo Angelo wrote:

I made the simplest of dishes today, and the kids loved it....
1) grill slices of aubergine, zucchini and bell pepper. Let cool slightly, and dress as a salad with some olive oil, vinegar and oregano
2) boil rice, mix with a small can of tomato paste, and diced onion while still hot (serve warm!)
3) grill sliced chicken breast until just done, spice  up with a bit of mint or oregano, salt and pepper
That's all....


the thing there, Angie, is the grilled part-- I as yet have no grill, indoor or out, so I can't get that flavor you only get with wood or coal .. someday though, someday
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Points: 65549 		Direct Link To This Post Posted: November 24 2010 at 02:07
Originally posted by Finnforest Finnforest wrote:


Now let hope the stuff tastes good, it's a lot of freakin' work. 
LOL


well worth it, onions in dressing is a must (sage too, but I guess that's a matter of taste)
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Points: 3252 		Direct Link To This Post Posted: December 05 2010 at 20:13
GUASACACA SAUCE

Ingredients:

Servings:

Servings Size

  •  

Prep Time: 30 mins

Total Time: 30 mins

  1. 1 Chop by hand, all the vegetables.
  2. 2 And the remaining ingredients and mix together.
  3. 3 Chill for at least 3-hours.
  4. 4 Serve as a dip for nacho chips or as a salsa with anything.
  
 


Edited by markosherrera - December 05 2010 at 20:14
Hi progmaniacs of all the world
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Vibrationbaby View Drop Down
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Points: 6898 		Direct Link To This Post Posted: December 06 2010 at 15:13
I just ate some snow. tasty. I saw a Jack Ass video. Johnny Knoxville pissed into a snow cone and ate it. He was actually enjoying it. My wife doesn't think this sort of thing is funny. Only guys can laugh at it. Women, no sense of humour. Next time you are feelling peckish. Best recipe. Piss and snow.
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