Not what are you eating, what sounds good to eat. Let's bounce ideas off of each other. Right now I'm dreaming of a bacon cheeseburger topped with fried pickles, crispy onion straws, and barbecue sauce.
Chocolate always sounds good, except on the day after Easter.
Hmmm... a chocolate cheeseburger...
Lobster, topped with lobster and a side of lobster.
Quote from: jumbojak on May 19, 2019, 09:19:49 PM
Hmmm... a chocolate cheeseburger...
:lol: Don't ruin two good things!
Quote from: No one on May 19, 2019, 09:32:53 PM
Lobster, topped with lobster and a side of lobster.
You know, I have never had lobster in my life. Might have to try it one of these days.
Quote from: xSilverPhinx on May 19, 2019, 09:34:48 PM
Quote from: jumbojak on May 19, 2019, 09:19:49 PM
Hmmm... a chocolate cheeseburger...
:lol: Don't ruin two good things!
Give me some time to think about it and I
guarantee I can make it work. It would have to be a very dark unsweetened chocolate and a lean burger.
If you've never tried lobster, you're missing out. It's the best tasting thing on the planet.
Is it the lobster or the butter you drown it in though?
I never use the butter. Lobster needs nothing.
Quote from: jumbojak on May 19, 2019, 09:49:58 PM
Quote from: No one on May 19, 2019, 09:32:53 PM
Lobster, topped with lobster and a side of lobster.
You know, I have never had lobster in my life. Might have to try it one of these days.
The local Chinese place near me makes the most bomb lobster lo mein
Quote from: No one on May 19, 2019, 10:52:07 PM
I never use the butter. Lobster needs nothing.
I agree. The traditional lobster thermidor is an example of an over-dressed dish, in my opinion. The taste of the lobster is overwhelmed by the sauce.
Lobsters are ugly beasties that are less than appetizing to look at. Crabs are not very pretty either.
No One must be a damned yankee New Englander to praise the taste of those ugly armored and weaponized creatures.
When I bake a chicken I put garlic (and maybe ginger) on it and under the skin. Then put some lemon juice and then soy. Disposing of the leftover liquids is a bit of an issue but if you refrigerate it the jelly/aspic becomes a useful ingredient for soup. It'll have a chickeny/garlic/ginger/lemon/salty soy flavour.
If I cook dry cups of black + red kidney+ black eyed beans add 1TS of curry 3TS of mustard, the residual water can be used as a vegie stock.
If you start sautéing onions, carrot, capsicum, silver-beet or whatever and end up adding the aspic and vegie stock (and some of the beans) you end up with a pretty tasty soup.
I did try boiling the chicken bones to get a stock but I don't think I'll bother with that any more.
My favourite scramble eggs recipe (serves 2):
100g North Sea shrimps
4 eggs
Aleppo pepper (approx. half teaspoon)
Beat the eggs with the Aleppo (or similar medium spiced) pepper in a bowl until blended. Fry the shimps for a few minutes in a pan (medium heat).
Add the egg mixture to it and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
Quote from: Tom62 on May 22, 2019, 01:07:42 PM
My favourite scramble eggs recipe (serves 2):
100g North Sea shrimps
4 eggs
Aleppo pepper (approx. half teaspoon)
Beat the eggs with the Aleppo (or similar medium spiced) pepper in a bowl until blended. Fry the shimps for a few minutes in a pan (medium heat).
Add the egg mixture to it and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
Oooo I have all the ingredients at home!
My all time favorite quick/ cheap meal is pad thai noodles soaked and pan tossed in a soy sauce, honey, and garlic chili sauce mixture. I usually eat it with either chicken breasts or tofu, whichever is cheapest at the moment.
Quote from: Tank on May 22, 2019, 04:25:47 PM
Quote from: Tom62 on May 22, 2019, 01:07:42 PM
My favourite scramble eggs recipe (serves 2):
100g North Sea shrimps
4 eggs
Aleppo pepper (approx. half teaspoon)
Beat the eggs with the Aleppo (or similar medium spiced) pepper in a bowl until blended. Fry the shimps for a few minutes in a pan (medium heat).
Add the egg mixture to it and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
Oooo I have all the ingredients at home!
My wife invented it. For a nice touch, you could add some fresh dill at the end.
I'm thinking either Chinese or a stromboli today. I really need to eat but really, really don't feel like cooking. A Chinese stromboli would be nice. General Tso's chicken and vegetables, with baby corn and water chestnuts in a thick sauce.