Old 17th February 2011, 19:07   #761
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^♥
Try not to burn the house down, dear.
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Old 17th February 2011, 23:36   #762
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Sloppy joes.

(ground chuck, tomato paste, onion, pepper, seasoning pack, toasted buns)

fries.

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Old 23rd February 2011, 08:04   #763
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Started with.....PEPERONI RIPIENI..... peppers stuffed with ham, peas & mince meat. Mixed with rice & topped with mozzarella, baked in the oven, with a side order of tomato and garlic bread

Followed by....
Lobster Ravioli in a cream and garlic sauce...

Followed by...
Not sure what was called, kind of a soft ice cream, laced with Limoncello liquer.

Oh, I also had a cheeky slice of Mrs Jones QUATTRO GUSTI pizza along the way, which is ham, olives, artichokes & pepperoni

Accompanied by delightful bottle of Vigna Camarato Falerno del Massico

Washed down with Italian coffee with some random liquer in it, I forget what....



Yes, all cooked by my fair hand..................

No, not really a nice Italian man cooked it as I treated Mrs Jones and my sister / brother-in-law to dinner at my favourite Italian restaraunt "Lo Spuntino!"
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Old 3rd March 2011, 20:40   #764
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I like to cook Chinese food as well juany.

Fresh noodles are my favourite, and I aways keep a bottle of Plum sauce on the kitchen shelf.

UJ
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Old 18th March 2011, 00:12   #765
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nothing good, but i found out that "corn nuts chips" (the flat ones in other words) hot sauce and limon taste remarkably similar to what a dusty old attic probably would taste like, at least i imagine so.

damn you grocery outlet!


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Old 18th March 2011, 11:38   #766
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Quote:
Originally Posted by Mr Jones View Post
Started with.....PEPERONI RIPIENI..... peppers stuffed with ham, peas & mince meat. Mixed with rice & topped with mozzarella, baked in the oven, with a side order of tomato and garlic bread

Followed by....
Lobster Ravioli in a cream and garlic sauce...

Followed by...
Not sure what was called, kind of a soft ice cream, laced with Limoncello liquer.

Oh, I also had a cheeky slice of Mrs Jones QUATTRO GUSTI pizza along the way, which is ham, olives, artichokes & pepperoni

Accompanied by delightful bottle of Vigna Camarato Falerno del Massico

Washed down with Italian coffee with some random liquer in it, I forget what....



Yes, all cooked by my fair hand..................

No, not really a nice Italian man cooked it as I treated Mrs Jones and my sister / brother-in-law to dinner at my favourite Italian restaraunt "Lo Spuntino!"
Oh, drool!!!!♥ And the ice cream is Gelato!
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Old 25th March 2011, 11:44   #767
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i have lobiooooooooo
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Old 25th March 2011, 11:50   #768
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^ Russian? Lobio
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Old 25th March 2011, 14:01   #769
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Last night was fun. Went to the Taste of Asia Hibachi Japanese Steak House & Grill (Teays Valley, WV). Had a Spider Roll (soft shell crab, avocado & cucumber), 6 pieces of Unagi Nigirizushi (BBQ freshwater eel on sushi rice), and the main meal (which I took back to my friend's place (who also footed the bill) to enjoy later), a Geisha Special (vegetables, rice & egg, with steak, shrimp and chicken).

It was very tasty.

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Old 25th March 2011, 14:22   #770
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^ That sounds so freakkin' good! Oh, drool!
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Old 25th March 2011, 14:26   #771
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It was. I fuckin' love Unagi. I need to get some of the other stuff to try, but I loves me my Unagi.

Helpful tip: If you order something at a hibachi that you know you're going to take home, and it has steak in it, order it with the steak medium rare. That way, when you heat it back up in the microwave, you wont end up overcooking the steak. Medium rare is awesome anyway.

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Old 25th March 2011, 15:07   #772
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Quote:
Originally Posted by SSJ4 Gogitta View Post
a Geisha Special

obviously an american-asian restaurant?
or what?
not sure i could find many restaurants that serve whores as entres, at least not off the menu.

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Old 25th March 2011, 15:10   #773
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^ Come to New York. Right there on the Menu "Slut Special"
And, yes, I got it, I got it I got it.
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Old 25th March 2011, 17:04   #774
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Tenderized round steak in a dutch oven with carrots, peeled, quartered potatoes, tomato sauce, and whatever spices you're in the mood for.

Preheat to 325-350 or something like that... exact heat, proportions, and times aren't all that important here. Toss just meat and sauce in a release-sprayed (or non-stick) dutch oven to start the cooking while peeling the carrots and potatoes, then when done with that, add to dutch oven and add a bit more sauce and cook another hour or so. It's done when the texture of the meat tastes right or breaks apart with a fork.

Don't like the tomato sauce idea? Try tomato paste, or stewed tomatoes or whatever... Or use beef broth, A1 sauce, Worcestershire, Frank's, BBQ, Mae Ploy, or something else you have on hand. Got an onion? Slice it up and toss it in there. Any other vegetables like asparagus, celery, peppers, eggplant, etc? They work too - they brown/caramelize and share orgasmic flavor with the meat. Clean out the whole damn kitchen with a great meal. Don't have "tenerized round steak"? Any roastable meat will work here, though you might have to change the sauce to match. I like doing these kind of roasts. They're brainless-easy, delicious, versatile, and yet they make people think you know how to cook when really there's next to nothing to it.

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Old 25th March 2011, 18:13   #775
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Widdykats it`s not russian it`s Georgian <3
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Old 25th March 2011, 18:23   #776
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^Oh, beg your pardon. Georgian. Gotcha'!
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Old 26th March 2011, 11:45   #777
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homemade ragu. Tastes great and was massively simple.

Quote:
1/2 lb. dry penne or ziti
1/2 lb. bulk italian sausage
3/4 cup yellow pepper, diced
1/2 cup onion, diced
2 teaspoons tomato paste
2 teaspoons garlic, minced
1/2 cup dry white wine
1 can diced tomatoes in juice (14 oz.)
1 teaspoon sugar
Pinch red pepper flakes
1/2 cup chopped fresh parsley
Grated Parmesan
1/2 teaspoon fennel (added to sausage, if needed)

Bring a large pot of salted water to a boil for the penne.

Cook pasta according to package directions; drain and set aside.

Brown the sausage in a large sauté pan pver medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion; cook for 5 minutes.*

Stir in the tomato paste and garlic. sauté 2 minutes, stirring frequently.*

Deglaze pan with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.

Season ragu with salt, stir in parsley and serve over penne. Garnish each serving with parmesan.
For my wife and I, I will generally double this. Then we can eat it twice
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Old 26th March 2011, 14:55   #778
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^ Nice recipe. I always start red sauce with paste. And sometimes use flat beer and one tablespoon of sugar.
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Old 3rd April 2011, 20:42   #779
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From Top Chef™ to me to you
Chef Antonia
Mussels with Fennel, White Wine, Garlic & Parsley Ciabatta
Ingredients
  • 2 pounds Black Canadian mussels
  • 2 tablespoons garlic, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon chili flakes
  • 3 cups white wine
  • Salt and sugar, to taste
  • 2 sprigs thyme
  • 2 sprigs marjoram
  • 2 sprigs basil
  • 2 fennel bulbs, shaved thin
Directions
1. Heat olive oil and butter in a large sauté pan. Add garlic and chili flake- cook until aromatic. Then add in the fennel bulbs and cook until soft. Add the white wine, salt, and sugar and cook until dissolved. Add the unopened and cleaned mussels followed by the herbs- and cover the pan. Cook over medium heat until all mussels have opened. About 3-4 minuets.
It's excellent!
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Old 3rd April 2011, 21:10   #780
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You know, I had mussels once at a joint better known as Yoshi's Cafe in Chicago. Yoshi is a great cook; not a fan of mussels. No specific complaint really, just don't like them. Mussels aside, that recipe sounds great Widdy.

I was recently back in Chicago a few months ago and went to visit Yoshi's. I have to go there every time I am in the city. Anyway, Yoshi has made as a special for the night a cassoulet. It was good. I did tell the waitress that I thought mine was a little better, though Yoshi took the authenticity prize for actually using foie gras in his. I was asked for the recipe, which I did send. Yoshi came out of the kitchen and told me it was a no contest as mine was not authentic, which I agreed with. He then asked what I did not like about his. The real deal closer was the sausage Yoshi used in his; holy shit was it good.

Last night I made crab and corn soup as well as Cantonese fried rice with tofu. Very, very good. Recipe upon request
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Old 3rd April 2011, 21:42   #781
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I find with Mussels, they have to be sauced well. To me, you must use good white wine and whether one uses garlic or not, don't over cook. And you need great Garlic Bread fa' sure(for dunkin')
I love your restaurant story. Here's a good source for some recipes you all might enjoy http://www.bravotv.com/foodies/recip...=&ftr=1&page=1 Find what you like.
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Old 4th April 2011, 01:53   #782
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I haven't had dinner yet, I will probably have whatever is easiest to warm up in the fridge.
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Old 4th April 2011, 09:43   #783
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^ Look at your avatar...you really should eat sumpin'.
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Old 4th April 2011, 10:16   #784
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Quote:
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I haven't had dinner yet, I will probably have whatever is easiest to warm up in the fridge.
Uh, psyfive ...

You warm things up in the cooker, the fridge you use to cool things down.

UJ
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Old 4th April 2011, 10:59   #785
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^See, that's why he's so thin.
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Old 4th April 2011, 23:54   #786
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<3 ujay...

can't argue with that

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Old 21st April 2011, 14:27   #787
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I had for dinner corn flakes with milk!
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Old 29th April 2011, 22:27   #788
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Whats for dinner?

http://www.liveleak.com/view?i=9e9_1304098790
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Old 6th May 2011, 04:39   #789
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Pheasant wrapped in a small portion of bacon served on a bed of foie gras infused mashed potatoes.

Holy Jehebus. Early trip to toronto
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Old 6th May 2011, 09:23   #790
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Old 6th May 2011, 20:55   #791
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Quote:
Originally Posted by fc*uk View Post
Pheasant wrapped in a small portion of bacon served on a bed of foie gras infused mashed potatoes.

Holy Jehebus. Early trip to toronto
Sounds nice!

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Old 6th May 2011, 21:47   #792
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Heh, pheasant is what we Midwesterners go for when we can't afford to buy groceries... we have to go out and shoot the groceries instead. It's sometimes hard to drive without hitting them. I will have to agree with you though, they are delicious.


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Old 10th May 2011, 15:56   #793
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That pheasant was so good, but oh so band for me. Could feel my arteries clog as I ate; not good.

The place I was at, Sassafraz, also makes the best mojito's you will ever have.

Great place, though it's a same that it can not be afforded more often.

Tonight I will probably make provolone and pancetta stuffed turkey breast.
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Old 10th May 2011, 16:40   #794
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Steak and Chips

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Old 10th May 2011, 22:05   #795
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Italian Hot Sausage and Red Sauce and Gnocchi!
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Old 11th May 2011, 01:26   #796
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I wish I had some decent Gnocchi, but I have marinated choice tri-tip that is wonderfully ribboned with fat, marinated for 12 hours. Now. I am going to burn the hell out of the outside and leave the inside blue. Horseradish. Yep
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Old 11th May 2011, 07:26   #797
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Quote:
Heh, pheasant is what we Midwesterners go for when we can't afford to buy groceries... we have to go out and shoot the groceries instead. It's sometimes hard to drive without hitting them. I will have to agree with you though, they are delicious.
I haven't seen a "China Pheasant" like that since the 1970's. It was a poverty staple in Oregon before I was born. Probably imported by farmers from the midwest. If I catch myself with a dialect, it is midwest. They started to get scarce when I was a kid. So did farmers.

Nice fat breast. Mmmm.... Yeah, you spit steel shot. I used to leave them alone. Doves... you need a dozen.... Grouse... a bitch to dress... my fave... Damn. My nemesis was this giant grouse who took at least 4 loads of my shotgun over years because I always shot him every time I saw him. 20lbs of grouse.... 5 lbs of shot. It turns out, I wasn't the only person who shot him.

I'm not sure I actually killed him. I was more like dying of old age.
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Old 11th May 2011, 11:49   #798
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Just bought my first ever slow cooker earlier this week and made chicken curry in it tonight. It was nummie! Maybe a bit spicy for jaz and Shy Jr though, they were sweating a bit
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Old 11th May 2011, 23:43   #799
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I am a major curry fan. My favorite is prawns on rice. Make your own. Cumin, coriander, tumeric, ginger, cardamom, fenugreek garlic (regular garlic will work) and cayenne in a mortar and pestle. This will allow you to adjust for the savory or spicy taste that you wanted.

The spice "nummy" is the amount of ginger and cayenne pepper. Cayenne is the heat, ginger is an amplifier.
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Old 12th May 2011, 03:21   #800
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I used to hunt grouse when I grew up in Mercer, PA. If you practice, there's a way to field-dress them quickly from underneath (but only if it's big enough to get your hand in there), and there's a skin-inside-out trick that finishes the job, but some say taking the skin off is taking away one of the best parts.

The pheasants are indeed originally imported from Southeast Asia, but in Iowa I see more of them than any other living large bird. Furthermore, when I did those two years in South Dakota, as long as you weren't in a big town, you could usually see pheasants just by giving the landscape a 360 degree look (prairie dogs too, but I've never eaten them).

They eat some messed up stuff in South Dakota. They eat "Prairie Oysters". Not exactly seafood. Other people call them "Rocky Mountain Oysters".

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