Prog Chefs Unite!!!

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. 

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

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

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

 ^ 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)

Going over to some friend's house for dinner and swimming and bringing along pomme anna, which is a tasty potato disc that crispy on the outside, but light and fluffy on the inside. The wife is making a dessert called Gooey Butter Cake that just rocks.

E

How about this: take a gas contact grill (Campingaz is mine, but with a closed grill).

Put on some Basque merguez or chorizo sausages, and contrary to common practise puncture the skin with a fork before heating them up. Make sure the grill is level so the juices don't go over the edge.
After the sausages are done, use the excess fluids to grill/fry fresh strips of bell pepper, large spring onions or onion rings, zucchini and eggplant. Serve in the middle of a campground on a hot day, with ice colde french rosé. Works for me every summer vacation....

Homemade chicken noodle soup tonight. I even made my own chicken stock with a whole chicken, garlic, onion, turnip, carrots, celery, peppercorns, bay leaves and thyme. The amount of sodium in store bought chicken stock is disgusting.

At the same time, I rang in fall officially by making my homemade chili, which we'll have tomorrow (it's always better the next day).

Around here, we officially recognize fall with the first pot of chili. We really don't listen to the experts or watch the calendar.

Edited by Slartibartfast - September 13 2008 at 09:14