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Silly Lily
PostPosted: Mon Mar 31, 2008 11:06 pm  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
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Location: my home on the sea

sarah, you're right. asparagus for life. washington state has some of the most delicious aparagus that i love more than the children i don't have. and it's halibut season so there's a perfect dinnre combo right there!!


(i'm going to get back to you, pbd, ubt someone is calling for me to come talk to him now!)
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podbaydoor
PostPosted: Tue Apr 01, 2008 10:52 am  Reply with quote
Levitating Brain
Levitating Brain


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Haha, don't worry. I'm super busy this week so it looks like we won't be able to go shopping until Saturday.

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Spinning Leaf
PostPosted: Tue Apr 01, 2008 6:22 pm  Reply with quote
Primate
Primate


Joined: 25 Feb 2005
Posts: 843
Location: Brooklyn

oh MAN. my mom sent me the most insane care package of comfort food I have ever received (currently unemployed so she thinks I'm scraping a living off rats and bark). I will have to post a picture later.

We've got fried tuna croquettes, squash spiced with nigella seeds, fish/potato curry, chicken korma, tomato chutney, sauteed spinach, and a big heaping container of stewed lentils.

::dies from happiness::

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Tuesday
PostPosted: Tue Apr 01, 2008 7:15 pm  Reply with quote
Levitating Brain
Levitating Brain


Joined: 06 Aug 2006
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Location: your face!

*resurrects asif so he can enjoy it*

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Spinning Leaf
PostPosted: Tue Apr 01, 2008 7:38 pm  Reply with quote
Primate
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too late. ghost cleaned the plate. bastard.

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podbaydoor
PostPosted: Tue Apr 01, 2008 8:23 pm  Reply with quote
Levitating Brain
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Giving new meaning to the term "soul food."

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Spinning Leaf
PostPosted: Tue Apr 01, 2008 9:27 pm  Reply with quote
Primate
Primate


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"i want none of this soul toast"

(anyone?)

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Silly Lily
PostPosted: Thu Apr 10, 2008 4:18 pm  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
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i'm eating banh mi and i'm also wondering if any of you would like to see the menu for my COD?
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podbaydoor
PostPosted: Thu Apr 10, 2008 4:27 pm  Reply with quote
Levitating Brain
Levitating Brain


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Sure, go ahead! Maybe post it in a new thread.

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Tuesday
PostPosted: Fri Apr 11, 2008 8:55 am  Reply with quote
Levitating Brain
Levitating Brain


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yes i'd love to see it!

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Spinning Leaf
PostPosted: Fri Apr 11, 2008 11:21 am  Reply with quote
Primate
Primate


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agreed. your text message promised me this ages ago. hop to it.

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sarah hayley
PostPosted: Fri Apr 11, 2008 11:38 am  Reply with quote
No muffins for you!
No muffins for you!


Joined: 09 May 2005
Posts: 4793
Location: NY

word

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flimsyexcuse
PostPosted: Fri Apr 11, 2008 3:07 pm  Reply with quote
Levitating Brain
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If you were waiting for me to agree, now is the time! I want to see!
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Typhoid
PostPosted: Wed Apr 30, 2008 1:57 am  Reply with quote
Robot
Robot


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Well since I lost my job and have no money (on account of forepaying rent to ensure I don't get evicted) I am currently eating what is left of Garlic Hummus, and whole grain ritz crackers.

It's actually tasty.

I slept through breakfast on purpose, so I didn't have to eat.

Lunch consisted of bread being dipped into salad dressing.

This is the life, boys.
This is the life.

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Selden Li
PostPosted: Wed Apr 30, 2008 8:06 am  Reply with quote
Sir Selden of Olde
Sir Selden of Olde


Joined: 13 Dec 2005
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Typhoid wrote:


Lunch consisted of bread being dipped into salad dressing.



I once ate variants of toast for a week, rent sucks.

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Typhoid
PostPosted: Wed Apr 30, 2008 3:45 pm  Reply with quote
Robot
Robot


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Hahahahaha.
I've been there.

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Spinning Leaf
PostPosted: Tue May 13, 2008 7:09 am  Reply with quote
Primate
Primate


Joined: 25 Feb 2005
Posts: 843
Location: Brooklyn

leftovers from something i made the other day

layers in a baking dish, from the bottom up:

oregano mashed potatoes
steamed spinach
beets
phyllo dough crust

baked for a bit

served with a french lentil sauce.

shit was_good_.

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sarah hayley
PostPosted: Tue May 13, 2008 9:33 am  Reply with quote
No muffins for you!
No muffins for you!


Joined: 09 May 2005
Posts: 4793
Location: NY

that sounds good. except beets creep me out. so everything except the beets sounds good.

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Silly Lily
PostPosted: Tue May 13, 2008 3:53 pm  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
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Location: my home on the sea

why do beets creep you out? is it texture?
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sarah hayley
PostPosted: Tue May 13, 2008 6:49 pm  Reply with quote
No muffins for you!
No muffins for you!


Joined: 09 May 2005
Posts: 4793
Location: NY

I'm pretty much grossed out by the slimyness. I've never actually tried them. But then again, I don't think I've really had an occasion to anyway.

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Selden Li
PostPosted: Tue May 13, 2008 7:37 pm  Reply with quote
Sir Selden of Olde
Sir Selden of Olde


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Location: Jolly Olde London Town

American cheese and tomato quesadilla

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Silly Lily
PostPosted: Wed May 14, 2008 12:41 am  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
Posts: 14000
Location: my home on the sea

sarah hayley wrote:
I'm pretty much grossed out by the slimyness. I've never actually tried them. But then again, I don't think I've really had an occasion to anyway.



oh man, i'm sorry.my sister has texture issues and i feel bad. i eat beets all the time for some reason. they're really popular in fine dining and people don't really think that!
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Spinning Leaf
PostPosted: Thu Jun 12, 2008 8:15 pm  Reply with quote
Primate
Primate


Joined: 25 Feb 2005
Posts: 843
Location: Brooklyn

nothing too crazy but i've got some fettuccine with sweet sausage, basil, and sun-dried tomatoes...wish I had some broccoli raab w/ garlic though...damn.

Haven't really had the time or resources to cook the way I've wanted to over the last few months but thanks to some recent developments, I'm looking forward to getting back into it this summer.

To those who frequent this part of the board, please continue to update this thread in particular because it might give me an idea for something I want to make tonight or two weeks from now (complexity of the dish is irrelevant).

thx

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sarah hayley
PostPosted: Thu Jun 12, 2008 10:45 pm  Reply with quote
No muffins for you!
No muffins for you!


Joined: 09 May 2005
Posts: 4793
Location: NY

I'm not eating it now, but Tavit might be cos I left it in his fridge... I made hummus this weekend. I don't even like hummus but it was pretty yummy. I was very proud that I didn't mess it up even though the chickpeas came from a can.

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podbaydoor
PostPosted: Fri Jun 13, 2008 10:10 am  Reply with quote
Levitating Brain
Levitating Brain


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I'm planning to cook pasta tonight, hopefully my boy won't laugh too hard at the attempt.
Quote:
olive oil
1/4-1/2 pound kielbasa or similar cooked sausage
1 tbsp. garlic, pressed
1-2 cans cooked chickpeas, depending on taste
1/2 pound pasta - I used brown rice shells, a shape I would recommend
1 small jar artichokes in sauce
1/2 medium tomato, diced
grated parmesan cheese

Begin boiling a large pot of water with salt and a splash of olive olive. In a large saucepan, brown kielbasa in light olive oil. Set aside. Add another splash of oil and cook garlic until it colors lightly. Saute artichokes and tomato chunks. Set aside. Begin boiling pasta. Meanwhile, heat chickpeas and juice with another splash of olive oil. When pasta is nearly tender, drain. Add chickpeas and sauce to pasta, add another splash of olive oil and stir. Stir in veggies and sausage. Serve sprinkled with cheese.

The only issue is that I don't have a small jar of artichokes in sauce. I have a bell pepper, but I don't know if that would satisfactorily substitute. Help, anyone?

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Silly Lily
PostPosted: Fri Jun 13, 2008 11:47 am  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
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a bell pepper will be nothing like tinned artichokes but it will still taste good. if you just rub it with oil and roast it for a while it will be even better. also, it looks like the sauce is only from the artichokes and the veg you're satueing, so you might miss a little moisture in there. you could easily grab some jarred sauce of just a little tomato paste and water/stock and make one though. also, i would recomend just chopping the garlic instead of pressing it because it chages the texture a lot. where is this recipe from? a jar of artichokes in sauce is so vague!
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podbaydoor
PostPosted: Sat Jun 14, 2008 10:07 am  Reply with quote
Levitating Brain
Levitating Brain


Joined: 12 Feb 2005
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Location: a spaceship bound for saturn

I have tomato sauce, so that could work.

The recipe is actually one that my friend (the one with Celiac's) used last semester. She modified it on the fly, off of a recipe from the NYT, which is why it might be vague. But I was in the kitchen while she was cooking it, so I can testify that it turned out deliciously.

I will use the bell pepper since it looks like I won't be getting out to Wal-mart today. Thanks, Lily!

For Asif's benefit, though I have no idea what use he'll get out of my hastily thrown together dinner last night:
Penne
Alfredo sauce
A crap-ton of pre-mixed Italian seasoning (the ingredients list says it includes thyme and oregano)
Parmesan

Lily, what do you think of this recipe for basic Italian salad dressing? I'm leaving in about 10 days so I don't want to buy a whole bottle of dressing.
Quote:
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

1. Combine all ingredients in small bowl and whisk to blend. Season
to taste with salt and pepper.

Makes about 1/2 cup.

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Silly Lily
PostPosted: Sat Jun 14, 2008 4:52 pm  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


Joined: 12 Feb 2005
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i think that sounds fine but i never ever use recipes for dressings so it's hard to say. you just kind of drip the oil into the acid, whisking until you get the right feel. the classical ratio is 3:1 oil to vinegar and the modern is 2:1. so just do what you feel like!
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podbaydoor
PostPosted: Sun Jun 15, 2008 5:16 pm  Reply with quote
Levitating Brain
Levitating Brain


Joined: 12 Feb 2005
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Heh, that's exactly how my mind doesn't operate. I'm always paranoid about going off-recipe.

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Silly Lily
PostPosted: Mon Jun 16, 2008 12:04 am  Reply with quote
Saucy Seattle Sweetheart
Saucy Seattle Sweetheart


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aww, don't be! and salad dressing is a great place to start to warm up to that because it's really, really hard to make a bad salad dressing when you've got decent ingredients. you just keep adding and tasting until you get what you like! it's all preference anyway so recipes are hard for that, i like my dressing very, very acidic (almost a 1:1 ratio) so that recipe wouldn't work at all for me. you just have to taste everything!! taste! always!
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