Happy Atheist Forum

Faves?  We're having a Tex-Mex fiesta tonight:  sautéed veggies, grilled chicken, black beans, and I'm trying my hand at homemade tortillas (though I predict a trip to the grocery in my future) and, of course, Corona with lime wedges.  

What on your plates tonight?

That sounds delicious. I don't know what I'm having yet

Roast duck and Singapore rice noodles.  

Hmm, well nothing at the moment because it's 3 in the morning here. Earlier, though, I cooked a random mish-mash risotto with lamb's heart, mushrooms, mustard & various other bits and bobs.

Tomorrow, or rather today, I'll be making a big roast dinner for guests (fairly standard one; chicken, beef, lamb, spuds, parsnips, broccoli, shallots, Yorkshire puddings, bread sauce + lots and lots of lurvely gravy) and a stock pile of Cornish pasties (to have later on in the day when people's appetites have perked up again). I tend not to bother with desserts because I don't see the point in them.

Quote from: "Dickson"Faves?  We're having a Tex-Mex fiesta tonight:  sautéed veggies, grilled chicken, black beans, and I'm trying my hand at homemade tortillas (though I predict a trip to the grocery in my future) and, of course, Corona with lime wedges.  

What on your plates tonight?

Yeah Tex-Mex :beer:

Taco Bell tonight for me though

Yes, a good ribeye cooked over a charcoal fire is a thing of beauty.  

The homemade tortillas were a bust (slimy, gross things).  Instead of ground beef we used ground turkey and were pleasantly surprised at the results.  

There's a possibility that we'll sushi for dinner tomorrow (yes, sushi is a verb).  For lunch, I'm meeting some of my co-workers (I'm an off duty English teacher) at our favorite dive for darts,   , and bar food.  I can't wait!

Quote from: "Dickson"Yes, a good ribeye cooked over a charcoal fire is a thing of beauty.  

The homemade tortillas were a bust (slimy, gross things).  Instead of ground beef we used ground turkey and were pleasantly surprised at the results.  

There's a possibility that we'll sushi for dinner tomorrow (yes, sushi is a verb).  For lunch, I'm meeting some of my co-workers (I'm an off duty English teacher) at our favorite dive for darts,  :banna:

well i donno about tonight. Im invited at my aunt so its either pizza or cypriot souvlaki
But my fav. food is cheesburger and weet/sour chicken

Quote from: "MariaEvri"well i donno about tonight. Im invited at my aunt so its either pizza or cypriot souvlaki
But my fav. food is cheesburger and weet/sour chicken

Souvlaki--that's beef, right? Are you Mediterranean?

Quote from: "Dickson"Faves?  We're having a Tex-Mex fiesta tonight:  sautéed veggies, grilled chicken, black beans, and I'm trying my hand at homemade tortillas (though I predict a trip to the grocery in my future) and, of course, Corona with lime wedges.  

What on your plates tonight?

I'm coming over to your house for dinner.Food fave has to be this yummy potato mix my hubby makes.It's boiled potatoes,cheddar cheese,ham and green olives on top.It sounds odd but the olives make it..Sweet fave turtle cheesecake.

This evening I dropped by the japanese supermarket in Frankfurt to pick up a very nice selection of super fresh suishi. Especially their inside-out rolls are delicious.

Quote from: "Dickson"

Quote from: "MariaEvri"well i donno about tonight. Im invited at my aunt so its either pizza or cypriot souvlaki
But my fav. food is cheesburger and weet/sour chicken

Souvlaki--that's beef, right? Are you Mediterranean?

It can be beef, pork or chicken
Yep Im cypriot

Right now I'm fixated on asparagus.  I even came up with a recipe for Asparagus, potato, cheese soup with bacon (http://www.associatedcontent.com/article/809331/a_recipe_for_asparagus_potato_cheese.html?cat=22) which is being tried out by a friend of a friend in his restaurant.  To make it even more decadent you can use a tablespoon of white truffle oil instead of the bacon grease.  Or, instead of the lemon juice you could substitute a quarter cup of wine such as chardonnay.  I also like to top it with a sprinkling of Asiago cheese and a few whole, steamed asparagus spears.

What can I say, I'm a hedonist?

Quote from: "Kylyssa"Right now I'm fixated on asparagus.  I even came up with a recipe for Asparagus, potato, cheese soup with bacon (http://www.associatedcontent.com/article/809331/a_recipe_for_asparagus_potato_cheese.html?cat=22) which is being tried out by a friend of a friend in his restaurant.  To make it even more decadent you can use a tablespoon of white truffle oil instead of the bacon grease.  Or, instead of the lemon juice you could substitute a quarter cup of wine such as chardonnay.  I also like to top it with a sprinkling of Asiago cheese and a few whole, steamed asparagus spears.

What can I say, I'm a hedonist?

Holy cow.  That sounds amazing.  I did a risotto with asparagus, red onion, and artichoke hearts a few nights ago.  

The bacon is fantastic touch to this soup.  Good job!

I'm fixated on learning comfort foods right now. Mr. Jane is a professional chef, so I'll never out-cook him, but after spending the days with carpaccios, brulees, reductions, and the like, I figure heart-warming "mom-food" (my mom, not his - his mom is a TERRIBLE cook!) will be appreciated.

So tonight it's ham and potatoes au gratin. Peas on the side.

Does anyone have any fantastic "mom recipes"?  What's your favorite comfort food?

This evening I prepared Nasi Goreng, which is a spicy Indonesian fried rice dish, with lots of veggies, eggs, pork or chicken meat. I normally serve it with some slices of ham on top  and add sateh and pickles as side dish. I really love Indonesian food, but unfortunately it is very difficult to find a good Indonesian restaurant outside Indonesia and the Netherlands. My favorite dish is the ricetable (in Dutch rijsttafel) which consists of rice accompanied by between twelve and thirty, often spicy, side dishes served in small portions. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. Never prepared it myself because it takes many hours of preparation and cooking.

For more information about the Indonesian cuisine: http://www.thingsasian.com/stories-photos/2772 (http://www.thingsasian.com/stories-photos/2772)

I made a hickory smoked Texas style brisket, homemade barbecue sauce, a risotto with heavy cream and sauteed sweet corn and leeks, and a Greek vegetable salad with calamata olives, feta cheese, cucumbers, cherry tomatoes and red onion in a simple vinaigrette.

Just had the leftovers for lunch. Not that there was that much left, so it was more of a snack than a lunch.

Brisket is so good when it's done right--and so freaking awful when it's done poorly (and turns into something akin to beef-flavored sawdust).  I'm not sure enough of myself to smoke brisket, so I stick to Boston Butt.

And suddenly I'm hungry...

California burrito. Yum.

Quote from: not your typical... on November 12, 2011, 02:22:31 AM
And suddenly I'm hungry...

Suddenly?! The last post was two-and-a-half years ago... ;D

Quote from: Scissorlegs on December 02, 2011, 07:19:06 AM

Quote from: not your typical... on November 12, 2011, 02:22:31 AM
And suddenly I'm hungry...

Suddenly?! The last post was two-and-a-half years ago... ;D

nyt loves raising zombie threads from the dead  ;D

I was thinking the other day that I wanted to start a food thread, but thought that there must already be one started somewhere.

Thanks for reading my mind  ;D

Well, it was just me last night so, I made myself some potato soup with chunks of flour and egg mixture that are kind of like noodles in it. It turned out really good. Great snowy weather food  :)

Noodles!  Excellent - we'll convert you to Pastafarianism yet!

Potato soup is good stuff; Mrs Git makes it with leeks in.  Then you can chop up one of those horseshoe-shaped sausages and chuck that in, too.

Quote from: OldGit on December 02, 2011, 01:36:26 PM
Noodles!  Excellent - we'll convert you to Pastafarianism yet!

Potato soup is good stuff; Mrs Git makes it with leeks in.  Then you can chop up one of those horseshoe-shaped sausages and chuck that in, too.

Yum yum yum!

Quote from: OldGit on December 02, 2011, 01:36:26 PM
Noodles!  Excellent - we'll convert you to Pastafarianism yet!

Potato soup is good stuff; Mrs Git makes it with leeks in.  Then you can chop up one of those horseshoe-shaped sausages and chuck that in, too.

May I be touched by his noodley appendage  :D

I tend to like my soup very thick, but very plain. I like just the potatoes, noodles, milk and other various seasonings.
Now I'm hungry.

Quote from: Bh4May I be touched by his noodley appendage  :D

Feel free!  Go here (http://www.venganza.org/forum/) and be converted.

I made this the other day and was pleasantly surprised, Cheeseburger Beer Soup (http://soupaddict.com/2011/11/cheeseburger-beer-soup/).

I made jagerschnitzel last night, left overs tonight and my special grilled hamburgers tomorrow.

Quote from: Scissorlegs on December 02, 2011, 07:19:06 AM
Suddenly?! The last post was two-and-a-half years ago... ;D

Yes, but I had just seen the post... and yet again my house has no food in it. :(

I like Really Cheap Fajitas.

I live alone and when I tend to cook, I cook a lot.  One of my favorite dishes is Really Cheap Fajitas.  See, I wait for 'Day-old Meat Day" at the Super Market and by some cheap steak that wasn't really all that great when it was at it's freshest - but it's cheap!  When I get the meat home, I cool it so it cuts up easily into Fajita-sized strips (about 3-4" by 1/4-1/2 inch.  I then marianate this meat in a mixture of vinegar and diced tomato mix (like Rotel, but I have found a local brand that include Chipotle).  To this mix I add some cumin and some seasoned salt to taste.  I generally let this meat marianate overnight - or even longer if necessary (it all depends on how tough the meat is and how strong the marinade is).  I stop marianating when the meat become noticeably softer, and by this time it's kind of actually cooked in vinegar.  I then put it in a skillet and cook the whole batch.

What I don't use immediatly, I refrigerate and keep readily available - so I'm eating Fajitas for about three days.

Hope this helps.

PS...this also works well with meat that's been freezer-burnt, and can be done with beef, chicken, pork....whatever.