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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/13/2008 5:15:01 AM | Any ethnic food is better prepared by a person from that country. Even the local Mexican restaurants while owned and food prepared people from Mexico--the food has been Americanized to fit American taste.
Taco Bell is not Mexican food. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/13/2008 7:21:05 AM |
So, given the affinity for Sino-Jewish culinary crossovers... If this is the Chinese year 4705, and the Jewish year 5767... Where did the jews have dinner out for 1000 years?
charon52, that must be where the practice of fasting came from. :)
In a weak attempt to stay on topic, I picked up pizza for the kids and I last night. Got lazy and didn't feel like cooking. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/13/2008 8:59:46 AM | Imagine knowing what we now know and have been exposed to re: international foods and spices/methods/cultural infusions ,
and then think about non-urban living even 100 years ago .
If this is the Chinese year 4705, and the Jewish year 5767... Where did the jews have dinner out for 1000 years?
Sum ting wong with this picture fo shu . 
"3-course 1- pot meal " last night . Deep-Fried chicken/ corn-on -the-cob/ yellow squash .
oatmeal for breakfast , re-run tonight ^^  | |
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Älska
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Joined: 3/29/2008
Msg: 380 | |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/13/2008 10:24:21 AM | Quick snack tonight as off out shortly but tomorrow I'm doing roast leg of Welsh lamb, boiled new potatoes, roasties, greens and proper gravy with mint sauce
The leftovers will then go into the slow roast for a cawl ( soup ) for tuesday  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/13/2008 8:28:17 PM | Hi Nautical thanks for the welcome back! HOOOT here again today--85 right now. So it was a huge salad again tonight (garden lettuce, canned beets, green onion, juicy fresh orange segments off my sisters' tree, dressed with a small amount of sesame oil) homemade lemonade from lemons off my next door neighbor's tree --oh yum. And a Sinai National HotDog (CostCo's) on sesame bun with mustard, homemade sweet pickle relish and chopped onion. Got to start thinking about getting my outdoor kitchen set up. Trust me it isn't as glamorous as it sounds. I just use a solar cooker and take electrical appliances outside to cook in summer-- they can heat up the already superheated air outside. It's going to cool off again so don't have to get it set up yet. June will be soon enough.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 4:58:14 PM | Outofthedesert: Your Sunday dinner sounded delicious (ok, maybe not the okra), growing up we always had a big fried chicken dinner on Sundays...I never got tired of it. I know of a couple of ways to oven fry chicken but would be interested in knowing how you do yours...or anyone for that matter. Mine never comes out crunchy, maybe I am asking for too much???
Kal: Mmmmhhhhh, halibut sounds good.
Never heard of honey bun cake...do you have a recipe for it? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 5:36:47 PM | MMMMM dinner!!!!!
Steak, ribeye, marinated in a little salt, pepper, hoisin, garlic, tomato infused oil and a HOT grill. Just took it off and waiting 2 minutes for it to rest and to take out the butternut squash fries. I thought I would give them a try. Also a cucumber, tomato, mint and sour cream salad.
See ya after dinner, maybe! This is my recovery meal, since I had a bad relapse Sunday. We will see if my stomach can take it.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 6:28:41 PM | Here's what I just made for supper. It's something I came up with ten years ago. It was good - my favorite sandwich (kind of a sandwich):
I dropped some fresh chopped garlic in a disposable paper cup plus dab of butter. Microwaved it ten seconds. Took it out of the micro, then I mixed the garlic into soft butter with a bit of black pepper (using the same cup). I spread the butter mix on four thin slices of French bread - wheat (supermarket baked, so probably not whole wheat but rather molasses colored flour was used to make it - still good, though). I tossed the cup away.
Then, I sprinkled lots of fresh grated parmesan cheese on the bread, then placed it directly on the oven rack to toast (so no cleaning of pan). Removed toast from oven when ready and spread on cold shrimp salad:
Cooked large shrimp (must be large shrimp for best flavor), chopped.
Mayo to taste.
Paprika to taste.
Ate sandwiches "open-faced" off a paper plate (so no plate to wash).
Total items to clean: One knife. One cutting board (I mixed the salad on a paper plate). | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 6:36:00 PM | Ha Ha Hank...
You MUST be a bachelor....You gave it away with the paper plate and disposable cup.
LOL..very whimsical...but at least YOU ate something. Bravo. For THAT, I commend you sir.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 7:14:42 PM |
You MUST be a bachelor...
Hehe. Yup. To keep from getting bored cooking for one, I get creative with the cooking - like spicing-up a simple shrimp salad sandwich. Being a bachelor, I also get creative in finding way to avoid cleaning up after the cooking. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 8:26:51 PM |
Never heard of honey bun cake...do you have a recipe for it?
Honey Bun Cake
1 pkg of white or yellow cake mix*** I been making this cake for years and i like the yellow mix***
4 egg whites
1 cup reduced fat sour cream
2/3 c unsweetened applesauce
1/2 packed brown sugar
2 t cinnamon
1 1/2 c powdered sugar
2 T fat-free milk
1 t vanilla
In a mixing bowl combine the cake mix, egg whites,sour cream and applesauce.Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour half the batter into a 13x9x2 baking pan coated with cooking spray.Combine brown sugar and cinnamon;sprinkle over batter. Cover with remaining batter;cut through with a knife to swirl. Bake at 325 for 35-40 minutes or until a toothpick comes out clean.
For glaze combine the powedered sugar, milk and vanilla;drizzle over warm cake.
Cool on a wire rack | |
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Dbld17
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Joined: 12/7/2007
Msg: 391 | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 8:45:58 PM | Sounds great Kal...
Maybe I'll make that for my next pot-luck brunch that I go to. er...maybe I'll make it for the family FIRST and have them test it out and see if it comes out good when I MAKE IT...lol.
Really sounds delicious though..thank you for sharing..and as a side note..
How are you doing lately?
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 8:59:08 PM | Kal: Thanks so much for the recipe, can't wait to try it.
Dbld: Hey, thanks for the post. I am learning so much from this thread. I had to go to google (I go there a lot, lately) to find out what Andouille was...I love sausage, any kind and that makes your gumbo sound absolutely delicious to me. Mmmmmmm...a cajun dish from someone in Illinois...
Hey Beth....how's the fridge working out for you? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/14/2008 9:17:51 PM | Ha Ha Naughtical...
The fridge is fine, but nothing looked appetizing in it to eat. Maybe the ruby red grapefruits that I put in there. I loveeeee them.
How are you doing? Email me sometime and tell me what's going on.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/15/2008 12:53:57 AM |
have pity and send some Jimmy Johns my way.. Dave, why on earth would you want Jimmy John's? If you're talking about the sandwich chain, there's one about half-mile from my house- been there twice and the food was overpriced and horrible- Subway has better, and that's not saying much for bread that tastes like cardboard and "deli meat" of questionable heritage. If this wasn't a college town, they would have shut down long ago.
No cooking for me tonight, though... just a canned tuna sammich. Tomorrow I have some polish sausages for the grill, a couple of baguettes to toast, and some sauerkraut. Might have to pick up some of that andouille Dbld talked about making... A chunk of that on the grill, some hot honey mustard, a little horseradish... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/15/2008 6:50:05 AM | | Charon52, really? The quality must've gone down the hill since I've last had it or it could be the one by your house since it is franchised. It sure was dang good when I was at school in Champaign years ago..... Of course my imagination may be creating a fantasy after all these years. A poor college student would eat anything.... Unforutnately right now the closest one to me is at least 2 hours away in middle of Tucson. I should definitely make my way up your neck of the woods and visit some friends this year. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/15/2008 2:07:41 PM | okay, I ll lie  how about a frozen pepperoni pizza, then buy fresh pepperoni and fresh mozzrella cheese and add too, cook at 350 for about 40 min, till cheese on top is golden brown. YUMMY!!!!!
Now I ll go buy those items | |
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