Tocky on 18/1/2010 at 03:47
I've noticed a lot of posting by people that can actually cook but not a lot by those of us who eat tuna straight out of the can. With hot sauce.
BLT. You can't screw it up and it tastes marvelous. Grilled cheese and chille. Ham and sharp cheddar cheese sandwich with any soup. Chicken salad made with scallions, celery, and hard boiled eggs. Same with tuna but add pickle relish. Soak cubes of beef, onion, tomato, and green pepper in Italian dressing for a kabob if you've a grille. Pinto beans and smoked ham with Vidalia onions and cornbread but cornbread is an art hard learned. Try fried onions and green peppers as a side for anything. Have butter, olive oil, garlic cloves, scallions, eggs, bacon, mushrooms, cubbed tomatoes, onions, horse radish, beef, chicken, lemon, fish, rice, mushroom or celery soup to add to the rice, sourcream, potatoes, all manner of spices, and most importantly wine on hand for any meal and you will be okay.
CCCToad on 18/1/2010 at 03:57
That reminds of something. Cooking up some refried pinto beans is pretty easy, and they store well. They can then be easily heated up for use in anything from the simplest to the fanciest mexican foods.
One tip: You can cut down on the flatulence significantly by draining the water and replacing it with some fresh water halfway through the boiling phase. But why would you want to?
PeeperStorm on 18/1/2010 at 03:59
Quote Posted by Renzatic
So I went out and bought my thyme today. The pure heady rush of it was so enthralling, I decided to go ahead and buy a whole bunch of other foody stuff as well.
Everyone knows that buying all that stuff is enjoyable. Fun flies when you're having thyme! :D
Rug Burn Junky on 18/1/2010 at 05:15
Quote Posted by Renzatic
And RBJ's advice? I'm gonna take all that to heart. All except for...
Quote Posted by RBJ
Just try shit out.
...that's gotten me in food trouble more often than not. Remember when I said I've fucked up basic chili and spaghetti? This is why. Granted, I don't have that sense of balance and portioning a good cook has, but still. I need to be careful. Cuz what I think might taste good together when I'm working it all out in my mind, usually doesn't when it comes down to the finished product.
That's why I put it in as step 2, you need a basis for comparison. For instance, next time I'm sure you'll use a fraction of the Worcestershire, oregano and chili. ;)
CCCToad on 18/1/2010 at 05:44
One thing I thought of about sandwiches after reading the OP:
One recipe I'd recommend you try is a chicken Pesto sandwich, based off one at an (unfortunately closed) deli where I grew up. The key is to use fresh-sliced ingredients: your own marinated chicken(or turkey) breast, a large, freshly melted Mozzarella cheese(Polly-O or similiar brands are fine), and a sweet pesto(I recommend against the more bitter varieties or ones that don't use olive oil). For bread, I recommend sourdough. Any "bakery style" bread will work if you don't like sourdough. As for vegetables, thats up to personal preference, but go light. Make sure you toast it.
Bah. Just writing that made me want one, but there really isn't anywhere to get quality ingredients where I live.
Tocky on 18/1/2010 at 05:45
Mushrooms fried in butter, worcestershire, scallions, and green or red peppers or breaded with pet milk and peppered flour and dipped in horse radish sauce. Extra points if psylocybic.
Renzatic on 18/1/2010 at 07:10
Update on my big day yesterday. Preparation took a little longer than expected, and I slightly overcooked the meat, but it still turned out pretty damn good. Amazing what happens when you read step-by-step instructions written by people who know what they're doing.
On another good note, I made a fairly decent omelette out of the leftover pico de gallo this morning. Well, I should say a fairly decent plate of scrambled eggs, because I couldn't fold the eggs without breaking it into three pieces. Oh well, maybe next time.
bob_doe_nz on 18/1/2010 at 08:01
Quote Posted by Renzatic
Well, I should say a fairly decent plate of scrambled eggs, because I couldn't fold the eggs without breaking it into three pieces. Oh well, maybe next time.
Try an overloaded egg foo yong :eww:
PigLick on 18/1/2010 at 08:13
omelette making is a fine art
CCCToad on 18/1/2010 at 16:55
Quote:
Well, I should say a fairly decent plate of scrambled eggs, because I couldn't fold the eggs without breaking it into three pieces. Oh well, maybe next time.
This is probably just me, but I actually prefer a scrambled omelette.
Have you tried soups? soups have an advantage that a lot of other foods don't have in that you can experiment on serving size portions easily, without messing up the rest of it.
