ilovefuzz.com

If it's for teh puppehs then u iz forgivdn

wafl wrote:^When you say agar, do you mean the nutrient agar paste used to grow microrganisms in petri dishes? Because It smells alot like chicken soup. Does it taste like chicken soup?

Hmm... probably. I have not used it yet.

It is a seaweed-derived gelatin-like substance. It works like gelatin, but gels at a higher temperature, and the gel is heat resistant.

You can use it in desserts and savory dishes.

I have regular dishes/standbys, plus the "once-a-month" or post-holiday occasionals.

Some of my regs:
I make fluffy omelets using grapeseed oil as the fat, adding only cayenne pepper & water.
Plain get eaten w/Frank's Red Hot, always. Sometimes w/salsa, others peppers & onions.
Also will use up leftover cubed ham from a holiday roast. Otherwise (mostly) gone are the ones made with meat & cheese.
Roasted salmon & steamed brocolli w/mustard sauce, stuffed peppers, crabcakes,
Mesculin & herb salad w/walnuts & dried cranberries, Minestrone, mushroom risotto, pb&j,
Ginger glaze steamed carrots, sauteed spinach garlic & oil, red lentil soup, hummus, multigrain nachos & salsa w/chunky guacamole (seasonal), sliced apples & peanut butter, extra spiced chai tea

Occasional treats I'll prepare:
Deconstructed oysters Rockefeller, Italian meatloaf, tacos & burritos, CLT, meatball parm, chicken chili, chunky beef chili, leftover holiday beef cheesesteaks, blowfish tails, filet mignon w/potato pancakes, gyro sandwich, sesame chicken, mac&cheese w/tomato, mushroom & artichoke ravioli fra diavlo, snow crab clusters, margherita pizza

I've been conscientious about ingredients for a decade. Organic and/or gmo-free, locally sourced when available. For fats it's EVOO, ghee, grapeseed or coconut oil. I avoid gluten & artificial ingredients, and only eat lean meat...red once a month. Fresh herbs and spices are a must, picking basil leaves per use is essential.

I enjoy taking food ideas from all around the world and making them from the highest quality ingredients I can find.
So yeah, I enjoy both cooking & eating

Breakfast this morning consisted of:

Smoothie (spinach, banana, dates, milk, peanut butter, some kind of seeds).
A quesadilla with peanut butter, banana, almond slivers, and coconut flakes.
Cranberry bread toast with butter and honey.
& an apple.

DELICIOUS.

Last night I ate some of my pot roast.
It was a 2.5-lb beef chuck shoulder roast, an onion, a bag of carrots, and new potatoes, + a packet of brown gravy mix and a packet of roast seasoning.
Served it with a sliced apple on the side to munch between bites of roast, and I thought that was a really nice addition.

I also was made it for only myself, so now I have enough leftovers to have dinner for the next 4 nights.

I need to put more effort into food it seems

i love to cook but am a zombie today after being out the past two nights so i don't know what to share, other than...

Mike wrote:(I have a badass ice cream maker

...holy smack that's an expensive ice cream maker.
i barely ever eat ice cream but making it myself sounds awesome. anyone else have recommendations on less expensive makers?

Oh man, I used to make ice cream with my friend back in elementary/middle school. So gooooood.
I think cuisinart makes cheaper versions that are decent?

I'm making chicken wings tonight.
Baked cuz I'm healthy like that, but I put my special sauce on them for the last like 20 minutes. Mix of sweet baby rays, butter, vinegar, chili oil, generic wing sauce, and various pepper powders (shit's still goin strong Mike!). nomnom

futuresailors wrote:sweet baby rays

space6oy wrote:i barely ever eat ice cream but making it myself sounds awesome. anyone else have recommendations on less expensive makers?

It was an unexpected gift that we never would have bought for ourselves. If it breaks, though, I would have no choice but to buy a replacement.

The less expensive ice cream makers can work just fine. You just have to think ahead. They have a sleeve that you pre-freeze for 24 hours before you can make ice cream. When you make your ice cream base, you put it in the fridge to cool, and put the sleeve in the freezer. 24 hours later you're ready to make ice cream. You'll either have to crank it by hand (least expensive), or get a unit with a motorized crank (more expensive). You can get decent motorized units for around $35, like this one. Once you churn the ice cream, you have soft serve. Let it freeze overnight so it can "ripen" and solidify.

My machine has a compressor in it. It can make ice cream continuously with no pre-freezing.

If you get a machine, let me know. I have some good recipes.

thanks for the tips, checking some out!

D.o.S. wrote:An ILF'er who doesn't post here any more turned me on to this delicious poached-eggs-in-diced-tomatoes dish. That was pretty tasty, I'll find a link to that thread later.

I'm back in action!!!!! I saw a food thread and couldn't not post here. Heres some recipes I got going. and Shakshua is the dish you refer to and it is soooo sooo sooo godly.


http://maverickkitchen.blogspot.com/

space6oy wrote:

futuresailors wrote:sweet baby rays

This is incredible.

fungalattack wrote:

D.o.S. wrote:An ILF'er who doesn't post here any more turned me on to this delicious poached-eggs-in-diced-tomatoes dish. That was pretty tasty, I'll find a link to that thread later.

I'm back in action!!!!! I saw a food thread and couldn't not post here. Heres some recipes I got going. and Shakshua is the dish you refer to and it is soooo sooo sooo godly.

I'm checking out your blogspot page right now.
Looks sweet! I'll definitely keep an eye on it.