Vernon on 3/2/2010 at 03:45
Quote Posted by CCCToad
Got a request this time.
Does anyone know a good pasta salad recipe?
Yeap
Ko0K on 3/2/2010 at 04:04
One thing I'd like to add to the idea of experimenting with ramen is that I've found fresh green onions to go pretty well with all different kinds of ramen.
Vernon on 3/2/2010 at 17:54
Quote Posted by Ko0K
One thing I'd like to add to the idea of experimenting with ramen is that I've found fresh green onions to go pretty well with all different kinds of ramen.
but... but ramen is carcinogenic
ramen 4 lyfe :cool:
ZylonBane on 3/2/2010 at 21:49
Quote Posted by Vernon
ramen 4 lyfe
BUT WHAT DOES THE "Y" STAND FOR?!?
Renzatic on 4/2/2010 at 06:04
I've reached a landmark, ladies and gentlemen. Tonight...I have made...the perfect...omelette (pretend the ellipses are drum rolls). Cilantro, onions, tomatoes, ham, a squirt of lime, a dash of oregano, and ground black pepper. It was delicious, but the deliciousness isn't what impressed me the most about it. By and far, the most amazing thing was just how tight I rolled that damn omelette. Folded and rolled perfectly without breaking it a single time. This...this is a first for me.
By the time I was done, I had a nicely prepared egg burrito style omelette, lightly browned, and oh so tasty. I think I'll make another one tomorrow morning.
Stitch on 4/2/2010 at 06:20
TELL ME YOUR SECRET
Renzatic on 4/2/2010 at 06:29
Newbie luck. 3 to 1 I'll break the same omelette in half tomorrow morning.
Renzatic on 10/2/2010 at 06:05
Grilled cheese sandwiches are a hard thing to fuck up. Even before I became this culinary master of all things cookable within who's glorious presence you're currently basking (partial credit for my stature due to TTLG of couse), I could whip up an awesome grilled cheese no problem whatsoever.
Bionicman on 10/2/2010 at 08:07
I can't be arsed to read this whole thread so forgive me if it's been done, but here's my recipe for really damn good potatoes:
However many people you are cooking for, grab that many potatoes. If you have some small ones they can count as half a potato.
Wash them off because no one likes the taste of dirt. Also make sure you get all of those white stems off as well, thems no taste good.
DON'T PEEL THEM!!!! If you're a potato peeler you're missing half the flavor and almost all of the nutrients.
Chop em up, bite sized pieces work best and place them in a mixing bowl.
Add about one capful of oil to every two potatoes you cut up. Olive, canola, or the new mixed oils they have are the best for you health-wise and tasty.
Add a touch of salt, really chunky sea salt tastes amazing but it's pretty expensive. The amount is really just to taste.
Do the same with some fresh ground pepper. I like A LOT. In general I add more pepper to stuff because it's healthier than salt.
Mix with your hands because it's more fun that way.
Spray a shallow baking dish with non-stick spray, spread in a single layer, and bake them in the oven at 425 F for twenty minutes, flip each individual piece over(it's a bitch but soooo much tastier that way), ensuring each potato cube is nice and brown on the bottom(if not, five minute increments til then). Then bake for about 10-15 minutes longer, this is the crucial time to keep an eye on them because you don't want them to burn. If you're not sure just take one out, split it open to cool it faster, and eat it. Is it good? Then they are done. Easiest way to remove them is with a spatula.
I often over portion these on purpose because they are so damn good. Good luck!
