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Chicken and vegetables the Russian way, they invaded my house for the whole month, accompanied by a Weiss Beer. 
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Treating myself to a boneless ribeye, prepared according to Ted Allen's "Simply Steak" recipe (kosher salt, black pepper, olive oil, and sod-all else). Delish!
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Castelinhos. Portugeuse cheese. Oh, I'm not eating it now but had some for the first time yesterday -- first cold from the fridge, then let it sit for an hour or so until it came to room temperature. <wow> I've heard the expression it just melts in your mouth and have to believe it comes from eating this wonderfully soft, creamy-smooth cheese.
Must get some more, but at almost 16USD per pound it'll be a small, small piece, like before. 
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^
OK. I did that and don't regret it. 
Just had a nice meal of roasted vegetables: small, red potatoes; small, white potatoes; some fresh pearl onions still in their skins; and some french green beans, all lightly rubbed with corn oil, lightly salted and oven roasted until done. I say until done as my idea of done and yours may differ, although I prefer, um, al dente's the right word here, isn't it.
That's some good eating! 
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tamato macaronnie with a touch of cream for starters
lightly fried patatoes with green peas and a little chilli and turmuric , indian bread(roti)
with yougurt absolutely refreshing.
sometimes all you need is to face the worst fear you have and to overcome it.
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Grits.
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fresh hot griddle cakes
@dubois - try some carrots with your oven roasted veggies next time
those potatoes I had earlier were oven roasted wedge cuts with a little garlic- delicious
maybe theres some portobello leftovers 
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I just had steamed vegetables, roasted sweet sausage, marinated tofu strips and a braised egg. The braised egg and the doufu strips are cooked in a 'master sauce' - if anybody's interested: http://www.food.com/recipe/lu-rou-lu-ji … ggs-449166
Adapted from the Frugal Gourmet's "Three Ancient Cuisines", this sauce may be saved and used again and again as long as it is refrigerated between uses, and brought to boiling before each use. The proportions and ingredients are flexible. Each time you use the sauce, you need to add some of the ingredients again, to refresh the flavor.
Some cooks still have the master sauce of their grandparents in use. 
Last edited by machinebacon (2012-06-01 16:15:30)
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Last edited by nestor (2012-06-22 04:08:29)
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@MB: Lecker, lecker man!
@Nestore: If el K* sees what crap you eat he will kill you. 
Edit: Forgot to add an @.
Is it now more cute, Awebb? 
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Last edited by nestor (2012-06-22 04:09:01)
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^ No worries, my Musaka is just some posts before yours. Have a looky:
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Town House Crackers
Os: Debian Sid
wm: Awesome
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@Nestore: If el K* sees what crap you eat he will kill you.
Yeah remember how he reacted when we wrote about пихтије
I still want to try that crap so much 
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Right now I'm thinking about spelt toast with avocado and a chai herb tea for breakfast.
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Pizza --- fresh mozzarella, basil, fresh tomatoes, garlic.
And no, I will not share. 
To say that any people are not fit for freedom, is to make poverty their choice, and to say they had rather be loaded with taxes than not. - Thomas Paine
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^ At first I misread:
And no, I will not starve.

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Last edited by nestor (2012-06-22 04:09:28)
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...пихтије
Yam yam! 
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I still want to try that crap so much
No you don't.
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