I use a dutch oven, it works very similar... do it at 500 in the oven.

I'm having some naan bread with it as well

Hey Taint,

You suck.

Thank You,

RT

(oh, Ps, recipe please?)

I made Kraft Macaroni and Cheese. I put ketchup on it, and then I ate it.

I'm making a modified version of this tonight.  I added some spices (star anise, white pepper, chiles, szechuan peppercorns), and used real garlic and ginger, and I'm adding a big bunch of bok choy and some shitake mushrooms.  I left out the brown sugar.  My garnishes are the same as the link's, with the addition of some bean sprouts.

But first, more beers.

Last edited by jesusluvspegging (2009-11-17 21:18:04)

Let me know how it comes out.  I'm always interested in foods that I'd eat if I ever decided to be a bitch.

GooberMcNutly wrote:

I have made pretty passable Tandori chicken with a $8 clay pot from Home Depot. Did the whole thing in there at once.

I'm so baked right now if I ate mac and cheeze, it would taste like foi gras.

Maque et fromage is foie gras.

Last edited by Taint (2009-11-17 22:07:06)

Partner™ made pork roast with apricot glaze served with applesauce, swiss chard, brown basmati rice and a mixed green salad with avocado, tomato, and cucumber with Italian dressing.  We will be having dark chocolate gelato later.

I want to know how you make dark chocolate gelato.  Or did you buy it?

fnord wrote:

jesusluvspegging wrote:

fnord wrote:

Partner™ made pork roast with apricot glaze served with applesauce, swiss chard, brown basmati rice and a mixed green salad with avocado, tomato, and cucumber with Italian dressing.  We will be having dark chocolate gelato later.

Holy crap, you really ARE a Gay!

Please explain why my meal is gay, but Jesus' meal isn't.

Brown rice is notorious fagfodder.

Last edited by jesusluvspegging (2009-11-17 23:03:16)

The very, very rough first draft of my ravioli recipe. Right off the bat, there are a few things I would do differently: I'd add more oil to the sauce - or perhaps some stock - to thin it out a bit. I'd also add about a half cup or so of chopped walnuts to the sauce as well, for textural contrast. Otherwise, I'm happy with the combination of flavors and the dough, I'm really happy with that. It was the first time I'd made egg pasta without eggs (this has to be a vegan recipe), and it came out very nicely. I think emulsifying the water and oil beforehand helped a lot. I also haven't included any directions for actually rolling out and filling the raviolis because I've been writing all fucking day, and now cooking, and I'm too damned tired to do that.

If anyone tries this by Thursday night, let me know what you like and disliked about it, and what you changed.

Dough
2 cups white all-purpose flour
1/3 cup olive oil
2/3 cup water
1 tsp salt

Emulsify oil and water together and then pour as much as is needed into flour and salt in a large mixing bowl (you may not need all the liquid), stirring until a dough begins to form. Remove from bowl and begin kneading dough for ten minutes, until it is smooth and elastic. Wrap in plastic and set aside for 30 minutes to an hour.

Filling
1 cup baked sweet potato
1 cup baked butternut squash
Zest of half an orange
1 tsp olive oil
Grated nutmeg
1/16 tsp cayenne
Salt and pepper to taste

Using a hand-held mixer or food processor, combine all the ingredients, mixing until they’re completely combined and smooth.

Sauce
1 cup toasted walnuts
1 cup good olive oil
2 heads shallots, minced
6 leaves of sage, chopped
1 garlic clove, minced
Salt and pepper to taste

Heat olive oil in a sauce pan over medium heat and add shallots, sage, and garlic when the oil begins to release its scent. Simmer vegetables for about five minutes over low heat and then set aside to cool.

Place walnuts in a blender or food processor and add the oil and vegetables gradually, until you have a smooth sauce. s.

Spoon sauce over ravioli and serve.

Taint wrote:

Using a hand-held mixer or food processor, combine all the ingredients, mixing until they’re completely combined and smooth.

Sauce
1 cup toasted walnuts
1 cup good olive oil
2 heads shallots, minced
6 leaves of sage, chopped
1 garlic clove, minced
Salt and pepper to taste

Heat olive oil in a sauce pan over medium heat and add shallots, sage, and garlic when the oil begins to release its scent. Simmer vegetables for about five minutes over low heat and then set aside to cool.

Place walnuts in a blender or food processor and add the oil and vegetables gradually, until you have a smooth sauce. s.

Spoon sauce over ravioli and serve.

I made pumpkin ravs the other night and the sauce was easy as follows:

good amount of butter, but not sick amount
roughly cut up red onion, maybe about half an onion or less
added brown sugar, probably close to 3 tablespoons
fresh sage, roughly chopped

topped with perm cheese, salt, and pepper. It was aamazing.

A thread on boredom leads to food.  Why am I not surprised?  I'm having war wonton soup and ginger lamb for lunch today at my favorite chinese restaurant.

Taint wrote:

phreddy wrote:

A thread on boredom leads to food.  Why am I not surprised?  I'm having war wonton soup and ginger lamb for lunch today at my favorite chinese restaurant.

A good war wonton is a noble thing, although the ginger lamb sounds intriguing. A lot of lamb dishes in China have their roots in the country's Muslim communities: one of my favorites is lamb with candied walnuts.

Never tried the lamb with candies walnuts, though it sounds very good, especially 45 minutes before lunch.  The ginger lamb is very savory and is prepared a little like Mongolian beef or lamb.

phreddy wrote:

If you're still hungry, you could try this.

I saw that a day or two ago. Horrified me personally, but - coincidentally - I finished reading "Shark's Fin and Sichuan Pepper" about a week ago by the beautifully monikered Fuchsia Dunlop. If you don't know her, she's written some authoritative, and vastly entertaining, books on Chinese cuisine, specifically Sichuanese and Hunanese, and is, truly, a gifted writer.

Shark's Fin is her memoir of living and traveling in China to study its various cuisines over a 12-year period and she makes one very telling observation about the Chinese attitudes concerning animals: they draw a very clear distinction between humans and animals and regard animals as objects. She's not judgmental in making that statement (although she also recounts her own discomfort with that fact) but it's a view that has clearly shaped the Chinese approach to food.

Whatever is on your plate, whether it be a rutabaga or a carp, is an object and is food. Period. I don't agree, but it certainly simplifies matters.

George Orr wrote:

I'm a dedicated carnivore, but I don't think I could eat food that was still struggling.

I agree. It's notable, too, that early Jewish law forbade people from hacking the limbs off living animals to eat (I forget which book and verse, but I remember thinking, horrified, when I first read it: "This was even a problem?"). But as Dunlop points out, and my own experiences certainly back this up, Chinese cuisine isn't just about flavor or appearance. Textures are an incredibly important aspect of eating, as well, and far more so than simply adding nuts to something for contrast, or making sure you don't overcook your pasta. Many dishes are eaten solely because of their textures (sea cucumber and jelly fish come to mind; jelly fish isn't bad, by the way).

And despite our beliefs that it's important for animals to be relaxed and calm at slaughter to avoid a rush of adrenaline which might adversely effect the flavor, not everyone feels that way. I've run across numerous references to the Chinese preference for meat from animals which have been excited or stressed, precisely for the enhancement it brings to the flavor.

Taint wrote:

early Jewish law forbade people from hacking the limbs off living animals to eat (I forget which book and verse, but I remember thinking, horrified, when I first read it: "This was even a problem?").

I've never heard of that, but I can see it happening:  the kids are hungry, and a three-legged cow can still give milk...

kim wrote:

As the annoying vegetarian switching to vegan soon, I have no problem saying anything about how meat is fucking tasty.

If you listen carefully, you can hear vegetables screaming as they are being chopped up for your dining pleasure!

Again, I am bored.

Tonight's menu:  Turkey burger and tater tots with a diet coke.

I'm slummin' it.

I love Tater Tots.  They never get old.  And they taste good dipped in ranch dressing.

I should have made more, I want another batch but I shut the oven off!

Oh well, I'll complete my dinner with a packaged rice krispy treat. haha

hello ......how are you ? ..........fine i hope .......are you online now / still looking ? .........or am i already to late ? :-).......would luv to be the one to invite you over ..... have you a nice warm bubble bath ready , scented candles , soft music , a lil wine ......as i gently washed your soft body all over .... then take you by the hand while your still dripping wet from bath and lead you to the bed room ......as i lay you down on your tummy and rub and massage you down , as you feel my strong hands under you soft skin .....as i roll you over and kiss you and taste your sweet tounge while rubbin your breast
and my hands continue exploring your body as i kiis and rub you all the way down , youir neck , your breast , your tummy .......licking and k
issing your inner thigh........so close i can feel your " sweet warmth" on my face and smell you sweet scent as i turn my hungry tounge tonunge towards your soft wet clit ..as i taste your sweet pussy for the first time ......licking and sucking you from your ass to your clit .........as i fuck you long and deep with my tounge .......as you grind on my face and wrap your legs around me , giving me a mouthful of your wet pussy as i slide my finger in and out of your wet ass .......as you reach down n start to stroke my already hard dick while i'm stil lickin n suckin u .....you turn your body just enough to take me inside your warm sweet mouth ......as we lick and suck each other till we can take no more .......me now wanting to be inside your pussy as much as u want my dick ........i pull u close tp me and give you
along deep passionate kiss so we can share the sweet take of your pussy still on my lips ......as you reach down and start to guide my hard dick insdie you .............as my stiff dick touch;s against your clit for the first time , we both let out a moan of pleasure .........as i go deeper insdie you ....feeling your warm wet jucies all over my hard dick ....as i grab your waist and p ull u deeper onto my dick ...as the scent and the sounds of or passion fill the room .......as i begin to ...

..............

............

Roger_That wrote:

actually, that post was an actual email I got in response to an online dating ad I posted.

Nice.  I got:

Tired of life alone,minutes with no cuddling,empty thoughts with a lonesome feelings of the world,wouldnt mind going to any planet to finally find my soul mate which brings me to your profile,i want to click maybe i wouldnt have to subscribe to a site tomorow.I miss the warm hand of a man round my body so i search for that perpetual love with a space in his heart to occupy just me and you so if you would please be a soul provider please save this lonely heart from dieing. elkellivan@yahoo.com is my email address.i dont want this year alone. i will be relocating too soon

Followed by a robo-moderator warning:

Lately we’ve gotten a handful of complaints about Africans pretending to be stranded American men. These scams are rare. Still, protect yourself.

HAHA PHOQ that is HILARIOUS!!

You should answer and see if it's a Nigerian Scammer.

spamwhore wrote:

Hi guys, Im a newbie. Nice to join this forum.

__________________
I am a huge douche!

Die, hit whore!