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The Foodie Thread
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flowerpots
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Same here - dieting as well....no fun.
flowerpots
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That's it! Born too late, that's all.
It's 98F out ATM, toooo damn warm for man nor beasty.
Went looking through the freezer for something cold to eat..I found two old orange creamsicles.
And, a full and unopened box of 'em I didn't know I had.
In the bowl the old ones went...can't eat on the stick as they start to melt nearly instantly in this heat.
They are melting as I type this so I'm gonna take care of that...
Went looking through the freezer for something cold to eat..I found two old orange creamsicles.
And, a full and unopened box of 'em I didn't know I had.
In the bowl the old ones went...can't eat on the stick as they start to melt nearly instantly in this heat.
They are melting as I type this so I'm gonna take care of that...
flowerpots
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Tonight's menu:
Medium-rare NY Strip (grilled), smashed roasted tri-color potatoes, steamed carrots, and an ice cold hoegaarden
Medium-rare NY Strip (grilled), smashed roasted tri-color potatoes, steamed carrots, and an ice cold hoegaarden
flowerpots
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Hey, what happened to the picture of my dinner? Was it that bad? lol
Wrong thread....nm
Wrong thread....nm
My dear, that meal sounds fit for a King....
That you even have something from Hoegaarden Brewery makes parts of me tingle. ;-)
m3rma1d
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I made my chili today. Always comes out great, but exhausting to make. I roast plum tomatoes, garlic, serranos, jalapenos, habeneros, & an onion, then add in ground turkey, light and dark red kidney beans, & let it simmah. So much work! But worth it, 'cos it really is excellent. Best part is, tomorrow's leftovers will be even better.
PS I dropped my phone into the pot whilst taking this pic. Was only a matter of time before I finally tested out its claims of being water resistant. Turns out it's also chili resistant.
PS I dropped my phone into the pot whilst taking this pic. Was only a matter of time before I finally tested out its claims of being water resistant. Turns out it's also chili resistant.
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I made my chili today. Always comes out great, but exhausting. I roast plum tomatoes, garlic, serranos, jalapenos, habeneros, & an onion, then add in ground turkey, light and dark red kidney beans, & let it simmah. So much work! But worth it, 'cos it really is excellent. Best part is, tomorrow's leftovers will be even better.
PS I dropped my phone into the pot whilst taking this pic. Was only a matter of time before I finally tested out its claims of being water resistant. Turns out it's also chili resistant.
Wow....you put all the nommy chiles in there....you rock, that is all.
ps..I've made peach 'n habanero marmalade....
m3rma1d
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Come on over, got plenty to share!Wow....you put all the nommy chiles in there....you rock, that is all.
Come on over, got plenty to share!
Damn, and of course you live in the wrong Portland...those eyes though....
I'm only a Continent away...
m3rma1d
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The wrong Portland!?Damn, and of course you live in the wrong Portland...those eyes though....
I'm only a Continent away...
m3rma1d
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I'm in NJ right now anyways haha
Well, learn to cook, eh?
It's easy, really. A bit of basic science, a few manual skills, a few techniques...voila!
I'm sorry...
Damn, you look just like a gal I ...knew... a very long time ago. Except she had blue eyes.
m3rma1d
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I have weird azz eyes that used to be plain brown but now shifted and have a lotta green in them. Who knows, maybe one day they'll turn blue?I'm sorry...
Damn, you look just like a gal I ...knew... a very long time ago. Except she had blue eyes.
kelli
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Could be so. My ID says Hazel because they couldn't figure out what color they were...lol...
Good 'ol Wytch Eyes.
m3rma1d
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OMG YEW AH!you are adorable
OMG YEW AH!
She is not wrong. Except, I think you are likely more delightfully evil than adorable would encompass.
Vape tongue?
Not my fault you distracted me...
no no no.....i am speaking in "tongues". keep up, sweetie.
Bah, you guys need to get a room...this isn't the singles chatroom...lol
Today's breakfast....
I used some of the leftover Maple Sausage hash browns.
Veggie oil got heated in my Anolon pan on Medium, then sautéed up some onion, mashed garlic and half of a habanero. Added an egg, cooked to over-medium with S&P.
Slices of French bread were topped with Queso Duro Seco and heated, then the lovely egg and the re-heated hash browns. Liberal Sea salt & Black pepper was sprinkled. A dollop of LaVictoria Salsa Ranchera for the hash browns to go with the Mexi theme.
Today's breakfast....
I used some of the leftover Maple Sausage hash browns.
Veggie oil got heated in my Anolon pan on Medium, then sautéed up some onion, mashed garlic and half of a habanero. Added an egg, cooked to over-medium with S&P.
Slices of French bread were topped with Queso Duro Seco and heated, then the lovely egg and the re-heated hash browns. Liberal Sea salt & Black pepper was sprinkled. A dollop of LaVictoria Salsa Ranchera for the hash browns to go with the Mexi theme.
Hey don't judge what i find appetizing!
Bah, you guys need to get a room...this isn't the singles chat room
/QUOTE]
Things to do with that last few inches of a loaf of French bread....make some cheesy toast bites.
Sliced it up into about 1/8" thick slices then in half again to make them bite-sized.
I spread very sparingly with Dijon mustard, added some sharp cheddar cheese - also thinly sliced, and sprinkled it with garlic salt with a wee touch of chile powder for color.
Put the goodness into the toaster oven at about 225-250F and take out just when the cheese is bubbly but not browned.
Let it set in the tray until cooled a bit...it'll firm up a bit and ya really don't want to bite into 200-degree cheese, eh?
Done...Mmmmm.
Crispy edges and slightly soft centers for these old teeth...yay!
Yeah, not all of them made it to this stage of the photo-taking...muhahaa...
Now, I have yummy movie snacks and it only took about 7-8 mins. to do. With almost zero cleanup.
FWIW, if I were to want to make a lot of these, I'd buy a baguette and streamline the process a lot.
Sliced it up into about 1/8" thick slices then in half again to make them bite-sized.
I spread very sparingly with Dijon mustard, added some sharp cheddar cheese - also thinly sliced, and sprinkled it with garlic salt with a wee touch of chile powder for color.
Put the goodness into the toaster oven at about 225-250F and take out just when the cheese is bubbly but not browned.
Let it set in the tray until cooled a bit...it'll firm up a bit and ya really don't want to bite into 200-degree cheese, eh?
Done...Mmmmm.
Crispy edges and slightly soft centers for these old teeth...yay!
Yeah, not all of them made it to this stage of the photo-taking...muhahaa...
Now, I have yummy movie snacks and it only took about 7-8 mins. to do. With almost zero cleanup.
FWIW, if I were to want to make a lot of these, I'd buy a baguette and streamline the process a lot.
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Im eating a bowl of fucking Trix cereal. And they are really good. And it only took about 30 seconds to make them....... I think I wouldnt mind vaping this stuff.
I think I'll try to make a Trix Vape tomorrow.
I think I'll try to make a Trix Vape tomorrow.
flowerpots
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Fruit stripe gum
@ Caff The French bread snackies look really, really yummy. Your breakfast on the other hand ....I just dont know.
I would like to vape a good fruit stripe gum...... I havent had much luck with it, but havent tried very hard either.
Frawg
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I've not had any home-cooked food in a few days. Its been a busy week. Chinese takeout Wed night, had Steak n Shake Thurs night. No idea now. I know mom mentioned roast but possibly gave up before it came to fruition.
@ Caff The French bread snackies look really, really yummy. Your breakfast on the other hand ....I just dont know.
Thanks!
Awww, you don't like a real breakfast?
flowerpots
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Tonight's dinner....Loaded Potato soup:
That's just damn beautiful.
Hmm, I do have potatoes, onions, peppers anddd.....a nice chilled soup would be great for this warm weather. Probably with bacon.
Thanks!
Awww, you don't like a real breakfast?
Real breakfast: Soft scrambled eggs with medium or sharp cheddar cheese, (fried eggs if ya aint got the skilz to not have those clumpy hard scrambled eggs) Grits with butter and sometimes cheese, 4 to 5 pieces of thick sliced bacon, maybe some sausage every third day (or one snuck in with the bacon), three pieces of toast with butter pats cooked to perfection in the broiler section of the oven (cover with honey of course)........unless your making biccuits this fine morning. Top that off with a cold glass of milk or chocolat milk. Thats breakfast around these parts.
Silly goose.
(although I made omlets this morning.... not very southern of me)
Mmmm.. Steak and Shake Portabello Mushroom burger and those skinny fries. Thank you for the idea. Im outta here !!
Salad with no dressing? You betcha.
Made with 2% Cottage cheese, a bit of lettuce, carrot, celery, onion, fresh ginger, a bit of jalapeño and habanero for spice, Kalamata olives in red wine, some leftover deli turkey and some Julienned sharp cheddar cheese.
Seasoned with dry dill, sea salt, black pepper, a dash of Old Bay and some Pequin seasoning salt.
The pretty shot:
The Eatin' shot.
The cottage cheese provides a lot of moisture, so it's not the least bit dry.
The mix of flavors is somewhere between Greek and Asian, but just tasty anyway for a quick salad.
Made with 2% Cottage cheese, a bit of lettuce, carrot, celery, onion, fresh ginger, a bit of jalapeño and habanero for spice, Kalamata olives in red wine, some leftover deli turkey and some Julienned sharp cheddar cheese.
Seasoned with dry dill, sea salt, black pepper, a dash of Old Bay and some Pequin seasoning salt.
The pretty shot:
The Eatin' shot.
The cottage cheese provides a lot of moisture, so it's not the least bit dry.
The mix of flavors is somewhere between Greek and Asian, but just tasty anyway for a quick salad.
Real breakfast: Soft scrambled eggs with medium or sharp cheddar cheese, (fried eggs if ya aint got the skilz to not have those clumpy hard scrambled eggs) Grits with butter and sometimes cheese, 4 to 5 pieces of thick sliced bacon, maybe some sausage every third day (or one snuck in with the bacon), three pieces of toast with butter pats cooked to perfection in the broiler section of the oven (cover with honey of course)........unless your making biccuits this fine morning. Top that off with a cold glass of milk or chocolat milk. Thats breakfast around these parts.
Silly goose.
(although I made omlets this morning.... not very southern of me)
Ah, Southern cooking....
Well, I'm a Canadian raised in WA, sorry. ;-)
I was taught to eat food that promotes a high metabolism and provide a balance of nutrients over time.
None of my eggs are tough, I assure you. If the scrambled eggs you see are tough, you are over-cooking them. I also don't eat like I'm 300 lbs., I'm about 150lbs at 47yo and like staying that way. I eat maybe one or two small "meals" a day plus small snacks.
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