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PetZounds wrote:

GlitteryChunks wrote:You could also do a fried egg (or microwave it if in a rush) in a flatbread of some kind, I usually did tortillas but they're so bad for you...., with a little melty cheese, mustard (not that french's crayon slop), and pickles.

Thank me later.

Ah yes, fried eggs are incredible.
I like putting one inside a horizontal slice of bellpepper (so it kinda holds it like a bowl).
You fry that, and then putting it on a ham and cheddar cheese sandwich.

Hummus makes a great addition to any sandwich, as well as something perfect to eat with celery or carrots.
I would like to try my hand at making my own sometime.

You could totally put hummus in that sandwich and it would be right at home!!

Here's another,

Get some real lump crab and saute in butter for a min. or two. Add tblspnish of cajun seasoning (which you can make in huge batches VERY easily) saute a little more. Add cheese (I did provolone but you don't even need to put cheese on it) make it all melty. Put it on an amoroso roll and add lime juice.

You'll become an anime character afterwards.

i have this one
it rules
ive used the more expensive one
it rules harder

Just had a friend ask me for this,

Crawfish Etoufee.

Original recipe makes 6 servingsChange Servings
3 cups long grain white rice
6 cups water
3/4 cup butter
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons goya sofrito
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the sofrito and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice or jambalaya.
Boiling all the water ahead of time with the shells from the crawfish and then setting it aside after removing the shells gets you some nice added flavor. I like "Slap yo mama" for the cajun seasoning..

Just made a garlic pepper Chicken Parmigiana, with mozzarella sauteed potatoes and veggies. Nom.

one of my current favorites

olive oil in frying pan
cook some garlic
add 15 oz chickpeas and crushed red pepper to taste (i.e. a lot) cook approximately 3-4 minutes
add 15 oz of diced tomatoes -- if canned i like to drain a little bit of the juices but not all.
reduce heat and simmer for 5-ish minutes

while you're doing that make yourself some toast with nicely crusted bread. sourdough or something is what i usually have on hand. hit that bad dad with some butter or oil oil and some italian style seasoning. take your veggie mish-mash and pile it up on your bread. consume.

I like to sometimes eat this dish with some chicken breast. i put about 2 lbs of chicken breast in 1 cup of bragg's apple cider vinegar with some garlic. marinade for approx. 6 hours or overnight, you decide. ACV is a natural meat tenderizer. it's that good shit.

Just put this in the slow cooker. Should be ready in about 12 hours. Right in time for breakfast.

Ugly Nora's Bacon Bison Chili

Preparation music: Haino Keiji - Abandon All Words at a Stroke, So That Prayer Can Come Spilling Out http://www.allmusic.com/album/abandon-a ... 0000532585

Serves: Me

2.5 lbs ground Bison
1.5 lbs bacon (although a bunch "disappeared" between the frying pan and the slow cooker)
"some" pork tenderloin (I have no idea how much I put in)
2 ounces dried chipotle peppers (re-hydrated beforehand)
1 jar Mrs Renfro's ghost pepper salsa
1 jar of water from above jar
2 large onions grilled with Really Raw Honey
2 cloves garlic
2 tbsp organic unsweetened baking cocoa
1.5 tbsp cumin
1.5 tbsp coriander
2 cinnamon sticks
2 bay leaves
A couple dashes of sea salt

The bison was browned with the garlic, cumin, and coriander first before putting in the slow cooker.

I would traditionally use Sumatra coffee instead of water, but I gave up coffee. And I would traditionally also put 2 tbsp organic maple syrup in there but I didn't have any. Hopefully these 2 omissions don't screw it up too much.

Nora,

That sounds awesome. But so bad for me. mmmmm. bacon.

Oh, man, I cook a lot. Love to do it.

I used to be a short-order cook in a small bar/grill place. We'd make like anything. This is the menu.
http://www.foodspot.com/Clients/WI/Ocon ... ccid=12825

I don't work there anymore, but yeah...I could make all that.

I also like making stir fry (or my interpretation involving some sort of meat, potato, onions, peppers and shit), and burritos and shit.

Where would you even get bison?

ryan summit wrote:... anyone have a good vegetetarian chicken stock substitute?

This's what I use:

wafl wrote:Where would you even get bison?

Trader Joe's has Bison Burgers in the freezer section. They're p.good, but obv not that fresh goodness.

FWIW, beef burgers are better. Piedmontese

I can get bison in the local grocery store. It's fairly common nowadays. I like it

Yeah I have seen bison in all my local grocery stores for several years. I got this batch at Costco.

What!? I've never even seen bison.

One of my favourite dishes ever is Smoked Salmon Linguine. I learned how to make it from watching my mom so I don't know any actual values.

Ingredients
Smoked Salmon (obvs)(you can use locks or filet)
Egg linguine(obvs as well)(better if you can get them fresh or make your own)
Cream
Saffron
Garlic
Basil
Pepper and Salt
Boiling Water
Oregano
Parmigiano
Olive oil
Taragon maybe
Sage

So to start you put a pan with kind of high sides on the stove. In said pan you sauté the garlic with olive oil. Then add the cream, salmon, oregano, basil, sage and pepper, and put it on low to medium and reduce it until its thick. About ten minutes or when its kind of reducing, what I consider halfway, put in the parmigiano.When its getting close to being done add the saffron. If you add it too early it will burn, but too late and it won't camingle with the flavours and stuff. Then add the linguine(or fettucine, but I wouldn't recommend spaghetti or vermicelli) and salt to the boiling water and let that cook in a pasta way. Then when the sauce is nice and thick and creamy and the linguine is pasta-y add strain the pasta and put both things into the pot, mix it together, put on plate and nomnomnomnomom

It's pretty easy to make but is very delicious.