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Guidelines/Rubrics Changes - posted on 16th Jun 2017 at 6:09 PM
Replies: 1831 (Who?), Viewed: 145941 times.
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Theorist
#1826 Old 17th May 2017 at 1:07 AM
Purple and orange cauliflower stir fried in olive oil and seasoned with pink Himalayan salt and ground black pepper.

"Good luck, have fun, try not to become a fiery mountain of meat, try to be a winner instead."
Lucky Yates' explanation of the card game "Exploding Kittens"
Mad Poster
Original Poster
#1827 Old 19th May 2017 at 10:05 PM
I'm trying something new tonight. I have some frozen tilapia, whole, as in with eyes, scales, fins, and a tail. Loosely following a suggestion online, I made a mix of chopped garlic, olive oil, wine, and cayenne. After making some slices into the side of the fish, I pushed in some of the garlic on each side and then tossed the mix over all of it. That didn't feel like enough, so I quickly peeled and sliced some fresh ginger, which I stuffed into the sides and the belly cavity. It's baking now. We'll see....
Mad Poster
#1828 Old 19th May 2017 at 10:10 PM
Yesterday I bought all the ingredients to make a pizza, was on my way home to make a surprise dinner. Halfway home, I suddely remember that our oven is temporary out of order, so... *facepalm*.

No pizza yesterday, but hopefully our oven gets fixed sooner rather than later.
Mad Poster
Original Poster
#1829 Old 20th May 2017 at 4:21 PM
That tilapia was horrid! The recipe was not the issue - it was the fish. Never again will I buy frozen whole tilapia!
Mad Poster
Original Poster
#1830 Old 20th May 2017 at 11:23 PM
We're making eggplant and tofu "three cup" for dinner. It's heavenly!
Mad Poster
Original Poster
#1831 Old 1st Jun 2017 at 8:30 PM Last edited by VerDeTerre : 18th Jun 2017 at 10:32 PM.
Am I the only one cooking around here? Please chime in - this thread used to be interesting and fun.

We made a curry the other day with eggplant. My boyfriend told me to use less of the chili powder than called for since my powder is an extremely hot one from Vietnam. Well, I halved it, but that was not enough. The dish turned out quite hot and we like hot food, but that was too much. I need to remember to use about 1/4 of that powder in recipes.

6/18/17 - Guess I'm the only one here. I made a chopped salad. Not sure why it's called "chopped". From what I can gather, it's a bit more dense in ingredients than a typical salad. In googling recipes, I found all kinds of "chopped" salads with different themes. I made mine from romaine lettuce, raddicchio, sun dried tomatoes, grape tomatoes, and grated carrots. Last night, we added blackened shrimp and today I made it with avocado and smoked cheddar cheese. I also made a sesame, soy sauce, and ginger honey dressing to go with it. Oh! And ice tea!

I hope someone joins in soon. This thread used to be a lot of fun.
Theorist
#1832 Old 22nd Jun 2017 at 11:45 PM Last edited by PANDAQUEEN : 23rd Jun 2017 at 8:13 PM.
Took a break until I find a good recipe. My father usually cooks during the week and somehow, he burnt the loaded baked potato pierogies last night. Today was a back to basics dish of angel hair with extra virgin olive oil and salt. I have been thinking of stir frying the red onion, broccoli and those peppers from the Dutch and Danish hot houses.

I redid the pasta dish, using a thicker than normal spaghetti and Himalayan sea salt. The salt I did at first was a special type of salt normally meant for popcorn. The Himalayan salt was much lighter in intensity of saltiness.

"Good luck, have fun, try not to become a fiery mountain of meat, try to be a winner instead."
Lucky Yates' explanation of the card game "Exploding Kittens"
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