INTENSITY²
Start here => Games => Topic started by: Lestat on December 04, 2018, 10:52:41 AM
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Title says it all-what might it be you are eating now one and all?
For me, just made my breakfast.
A bowl of oat porridge, made by simmering together two big cups of whole rolled oats, two same sized cups full of whole fat milk, a pile of salt as a wee but generous mound on the back of a hand and tossed in, a generous chunk of salty proper butter, none of that mixed butter/vegetable oil gross garbage, and demerara type brown sugar added while it cooks.
Then, when served after boiling it down slowly to a nice thick consistency, nice and stiff, covered in rich, soft, moist and treacly, molasses-ey dark brown muscovado sugar.
Just the way I like it. With a frosty bottle of Peroni, my favourite italian barley-brewed, delightfully hoppy lager. Pricy, but very good stuff. A bottle of that to wash said brekky bowl of porridge down.
I can SMELL that dark sugar from several feet away as it melts over the top. Oh that smells delish; covered in lashings of it, doubtless way too much sugar for a dietician to be happy about anyone eating, some 6 or 7 big heaping dessertspoons full, covered all over it and melted to a puddle of treacly molasses-syrup. Rich, way more sugar than anyone OUGHT to eat in a healthy meal, but hey, it's better than last night's fodder, which consisted of about 8 cans of knockoff red bull gotten for 25p a 350ml can, and about five bags of squidgelets, washed down with beer and coke.
It was diet coke though so that makes everything nice and healthy and OK again, right? :tard:
I'll say one thing for porridge ala Lestat Rett, however. I really do know how to make a very satisfying bowl of porridge. Two kinds of sugar, demerara to stir in as it cooks, dark muscovado melted over the top, with salty butter melted in and salt added generously, dissolved in the milk, the lighter, less rich demerara sugar to countermand the saltiness to just the right balance, while the topping gives one that 'OMFGDROOOOOOLLLLL' sensation with the merest sniff of the heady scent of treacle and molasses oozing off the hot bowl full and creeping towards one's nostrils with a beckoning vaporous finger saying 'come, commit mortal dietary sin and gorge on this and cold beer for breakfast'.
It even LOOKS sinful, gloriously, scrumptiously venial, all hot and steaming thick treacly fumes,
Diet food, it is not. But scrummy, oh yes, I do make a good bowl of porridge for me brekky. Nice and thick and stiff in consistency so it has to be yanked off the spoon between one's teeth, but which melts in the mouth, and well nigh screams out for a nice big gulp of cold, high quality lager or a pint of one's favourite bitter.
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I had Nutri-Grain for breakfast. It's one of those cereals that doesn't need added sugar. If it's cold in the house, I sometimes heat my cereal up in the microwave for a minute.
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I was in a Nutri Grain commercial when I was about 10 years old. Actually I never made it into the final cut, but at least I got to meet Tony Greig during his playing days and all I can say is.... what a complete and utter wanker.
I'm munching on Strepsils (throat lozenges). Have been for a week. More sucking than munching. Packet says I'm not allowed to suck more than 8 per day and I'm going through about double that.
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It isn't liable to drop anyone death of a strepsils OD any time soon. Hope the throat recovers though.
Who the fuck is tony grieg though? only grieg I know of is a very dead composer. And no I haven't met him. Probably not much of a conversational wonder, what with his having long been busy being heard only, scratching at the lid of his coffin, erasing musical notation in his grave.
Decomposing :P
Who is the guy you mentioned though, and why is he a wanker?
I've had those nutri grain things before, both the pale sort with the fillings and the square solid more dense dark coloured ones. Basically a quick 'unwrap, shove it in your face when you have to bugger off somewhere ' sort of.....more snackfast than breakfast.
Although there are worse things that could be put in a backpack and taken on a hike or camping trip. Well unless you have the strawberry variety. Then it's between that and a dog turd in a silvered plastic liner. And people enthusiastically opting for the dog turd menu selection.
Not, mind you, that I ever have, or ever will eat a dog turd :P
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Grieg is an awesome composer. Underrated. Not a wanker. Not quite as good as Beethoven though.
Tony Greig was a South African who captained England in cricket during the seventies. Later became a commentator.
Famous for his pitch reports where he would stick his gold pen into the pitch to show how deep and wide the cracks were. He dropped the pen into a deep crack one day and had to leave it there. Of course the ball hit the crack and the pen bounced out during an international match.
And he would do his reports from the middle of the ground before play. While the crowd slowly chanted "to-ny is a wan-ker, to-ny is a wan-ker".
Also famously criticised an Aussie batsman and said he should be dropped. The batsman then went out and made a huge score and as he passed 100 runs he stood in the middle of the pitch and yelled toward the commentary box something like "how do ya like that Tony ya fucking wanker". The pitch microphones were turned off but you didn't really need to be an expert lip reader.
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And he would do his reports from the middle of the ground before play. While the crowd slowly chanted "to-ny is a wan-ker, to-ny is a wan-ker".
That's harsh. :laugh:
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But funny.
I didn't mean the composer Grieg was a wanker. Never met him. Just used the opportunity to set up a joke, about him being no conversationalist if I did meet him, being dead, and the only sound to be heard, was locals hearing scratching noises on the inside of his coffin, exhumation, to find he'd been scratching musical notation to erase it.
Because he was de-composing. Geddit?:P
I'm sure as shit no sports fan, never have been never will be. Actually I find attendance at such things quite insufferable, never been voluntarily, but was dragged to a football match by my first special ed school, and the crowd, for some decision or other they didn't like set up a mass chant of 'REFEREEZAWANKA! REFEREEZAWANKA! REFEREEZAWANKA!, and giving various hand gestures that, I am fairly certain have a general message, that I am not missing due to being no sportsman and missing context. That I'm fairly confident the two fingers mean 'oi fuck off you cunt' and similar sentiments to that effect directed towards the recipient. In this case from a few thousand hands at least; accompanied by something you couldn't hide without microphones or with, the crowd bellowing 'REFEREES A WANKER!' as a chant, to the hilarious and thorough, absolute mortification of the teachers and classroom support staff who'd dragged us all off whether we wanted to be seeing a football match or otherwise. Never mind for people who like football about as much as they relish the prospect of a starving rottweiler enema whilst having electrified alligator clips wired to their testicles and nipples and connected to a car ignition coil whilst the engine revvs.
Only less. Because I really, really don't do football, or other organized sport watching. Either live or on TV. Dull as dishwater.
That one time, they picked the right specific match to drag the speshul people off to though by dint of sheer luck for us, meaning we got our entertainment, from the antics of the foul-mouthed chanting crowd en masse on one side, bellowing profanity that no microphone dimming could disguise, giving the finger, or two fingers, or two sets of one or two upraised digits per owner thereof, and the odd flurry of thrown copper coins.
Made a miserable excursion to be, for me, that was as appetizing as going to bloody church into something with some comic relief to redeem itself. Well unless you were the ref that is, or the absolutely horrified class staff and teacher. And probably the other side. But funny as, just the same, and indeed all the more so, for the absolutely mortified look on the faces of the ones responsible for my having to be there at a football game that they could do precisely less than nothing to punish a student for, to shut one up or do anything but sit there while the crowd howled, bellowed, chanted and bayed abuse at said ref.
To much amusement from a classroom of speshul spazzes.
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Maybe a little odd, but I am munchin' on various smoked cheeses and crackers my wife found while down town supporting the local mom and pop stores.
I know, breakfast and all, but I have been up for six hours now (took over John's shift at the neighborhood watch duty) and breakfast was a PBJ at about four thirty this morning on toast with thick Nicaraguan coffee.
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Munchin' on a handful of double raspberry magnum ice creams. Dark chocolate shell, a layer of thick, rich raspberry frozen sauce that melts in the mouth, a second dark chocolate shell and finally a big, fat hunk of pink raspberry ice cream inside them both.
Already munched on an almond one too, chocolate embedded with lots of almond chunks in it on the outside of their ice cream.
And got some bubblegum ice pops, about 2 foot long, lined up ready to meet a munchin'.
And a bottle of peroni italian lager, or half of it because I've already gulped half of it down. Got a sixpack of bud though for when the peroni is all gone.
A 30-pack of cans of coke. Two big buckets of honey icecream with nuggets of frozen honeycomb inside it and two tubs of raspberry pavlova icecream, with lots of raspberry sauce throughout, as a topping, and that topping topped with a slathering of meringue chunks.
And yes I'm considering munchin' until there's bugger all left to munch on by way of ice cream or ice pops.
*scoff scoff scoff scoff noises emanate from Lestat's house, accompanied by frequent slurps and the occasional satisfied, resounding beer-belch, and odd sniffing noise associated with the sudden disappearance of a pair of lines of oxycodone powder off the table.
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I bought a hard dark Pumpernickel loaf and some various German and Italian sausages, prosciutto, pastrami and a superb aged, smoked hard braunschweiger.
Still have cheeses from last week.
I am munchin' but I am also using my rotisserie to prepare a whole chicken for later.
Dropped dollars for thee whole chickens, two smallish round beef tips and two whole pork butts all on sale today. Yeah, short dated, but I have a freezer that I could store three bodies in and another only big enough for one and a half a hog.
I am cooking one of the chickens and freezing all the rest for later in the winter.
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My rotisserie chicken was a big hit. I put some potato wedges in the oven to roast with spices and hemp oil on them and made gravy out of the chicken drippings and steamed some fresh cauliflower AND it was fabulous.
I really like ovening this time of year. Warms the house a bit and fills it with fragrance.
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DirtDawg, I'd like to spend the winter at your place. I think my stomach would be very satisfied :indeed:
I have just had scrambled eggs.
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I love scrambled eggs! I like grilled cheese and sausage to go with them. When will they be ready?
You are welcome at my table any time. There will be plenty. :grouphug:
One thing I have trouble doing is cooking for two or even four. Actually, cooking for two is easier than cooking for four.
My mom came from a family of ten (youngest girl - she did most of the cooking with her mom) and my dad was from a family nine (oldest boy, musician, just wanted the biscuits ready with coffee ). My mom taught me to cook when I was six years old (a beginning I will never forget). She had to be away for a couple of months and left me in charge of the kitchen.
There is always more than all of us can eat.
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What is grilled cheese exactly? Sounds hard to clean up afterwards. They are my least preferred dishes to clean, ones covered with cheese.
My scrambled eggs had parsley added to them.
Kayleigh is cooking again, something with chicken in it.
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Over here, it means a sandwich with cheese in the middle and nothing else.
Now, getting into how to make really fine grilled cheese sandwich quickly becomes quite complicated.
My favorite way is to actually use the open fire grill and smoke up the bread as it is being toasted, while you melt the cheese with the same smoky fire.
Most simply, it is some bread and some cheese. You figure out the way you want to be.
Generally there is no clean up, except for all the eating.
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What is grilled cheese exactly?
Butter one side of two slices of bread, and put a slice of cheese between them with the butter sides out. Put the sandwich in a pan and cook until golden brown on one side, and then flip it to brown the other side. We usually have them with tomato soup. Here's a picture. :orly:
(https://cdn.cpnscdn.com/static.coupons.com/ext/kitchme/images/recipes/600x400/grilled-cheese-sandwich_770.jpg)
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Ah, sandwiches. I've done "microwaved cheese" before. Not as nice as your smoked cheese sounds.
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Over here, it means a sandwich with cheese in the middle and nothing else.
Now, getting into how to make really fine grilled cheese sandwich quickly becomes quite complicated.
My favorite way is to actually use the open fire grill and smoke up the bread as it is being toasted, while you melt the cheese with the same smoky fire.
Most simply, it is some bread and some cheese. You figure out the way you want to be.
Generally there is no clean up, except for all the eating.
Ah, sandwiches. I've done "microwaved cheese" before. Not as nice as your smoked cheese sounds.
What is grilled cheese exactly?
Butter one side of two slices of bread, and put a slice of cheese between them with the butter sides out. Put the sandwich in a pan and cook until golden brown on one side, and then flip it to brown the other side. We usually have them with tomato soup. Here's a picture. :orly:
(https://cdn.cpnscdn.com/static.coupons.com/ext/kitchme/images/recipes/600x400/grilled-cheese-sandwich_770.jpg)
I love tomato soup! This meal would be lovely in winter.
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I love tomato soup! This meal would be lovely in winter.
I've never met anyone who didn't know what a grilled cheese is. It's so simple, it seems like the sort of thing that would be eaten anywhere. :lol1:
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Well the name "grilled cheese" implies to me that it's just cheese by itself. No bread. Here they're called grilled cheese sandwiches.
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I need to buy me some gluten-free bread and make some grilled cheese sandwiches.
I have a gas barbecue hack that's pretty cool. Use a small glass to cut a circular hole out of a slice of bread. Butter the bread on both sides. Put the slice of bread on the hotplate and then crack an egg into the hole. When the bottom is set flip it over (that's the only tricky part) and cook it for another minute or so just to seal the top. Popular with kids because it makes eggs really easy to eat and it's a bit of a novelty.
Since my daughter (10 years old) found out on youtube what sausages are made out of, it's about the only thing she will eat off the gas barbecue.
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Since my daughter (10 years old) found out on youtube what sausages are made out of, it's about the only thing she will eat off the gas barbecue.
Wow, those kids of today. I found out when the pig of of the neighbour one day hung dead on a ladder, with a traveling butcher standing next to it.
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french fries
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A cheese sandwich.
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Well the name "grilled cheese" implies to me that it's just cheese by itself. No bread. Here they're called grilled cheese sandwiches.
It just has to do with most of us being too damn lazy to say the word "sandwich." It is still a grilled cheese sandwich, made with toasted bread and such.
Lots of ways to make one, but putting cheese onto a hot grille is one way that is wrong.
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A cheese sandwich.
NOT grilled?
:yawn:
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I made tortillas today to go with my beans.
Made from corn flour and they came out pretty good, very tasty. A little more chewy than I was going for, but that just means I need to make more and practice, get it down.
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Well the name "grilled cheese" implies to me that it's just cheese by itself. No bread. Here they're called grilled cheese sandwiches.
:lol1:
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To me, a cheese sandwich is just two pieces of bread with cheese and maybe some condiments, maybe lettuce and tomatoes.
Grilled cheese is grilled cheese- a sandwich with just cheese in the middle- or cheese and maybe spices, grilled (or fried) together with butter to make an oily melty delicious sandwich.
Dirt dawg, your grilled cheese sounds absolutely awesome.
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Sunflower bread toasted with butter.
Black tea. :tea:
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Well that is because you are a logically minded autie, Ren. (which I must confess, is really cute:))
Even I know what a grilled cheese is, although I'd probably know it as a cheese toastie. And I wouldn't eat one either, only cheese I like molten is mozzarella, and any other pizza cheese.
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Doritos
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To me, a cheese sandwich is just two pieces of bread with cheese and maybe some condiments, maybe lettuce and tomatoes.
Grilled cheese is grilled cheese- a sandwich with just cheese in the middle- or cheese and maybe spices, grilled (or fried) together with butter to make an oily melty delicious sandwich.
Dirt dawg, your grilled cheese sounds absolutely awesome.
Thank you and it truly is a great version. Fancy bread and heavy cheeses add further dimension. Spices? See, now you are already ramping things up.
I also like to mix cheeses, during the smoking process. The trick is to exercise patience while attempting this task and allow the grill to slowly do its sacred work.
BTW, I would not add tomatoes or peppers to a grilled cheese phenomenon unless they were also charred well. It is like a synergy of competing and complimenting flavors at war for the next taste bud, when it all comes together.
:2thumbsup:
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To me, a cheese sandwich is just two pieces of bread with cheese and maybe some condiments, maybe lettuce and tomatoes.
Grilled cheese is grilled cheese- a sandwich with just cheese in the middle- or cheese and maybe spices, grilled (or fried) together with butter to make an oily melty delicious sandwich.
Dirt dawg, your grilled cheese sounds absolutely awesome.
Thank you and it truly is a great version. Fancy bread and heavy cheeses add further dimension. Spices? See, now you are already ramping things up.
I also like to mix cheeses, during the smoking process. The trick is to exercise patience while attempting this task and allow the grill to slowly do its sacred work.
BTW, I would not add tomatoes or peppers to a grilled cheese phenomenon unless they were also charred well. It is like a synergy of competing and complimenting flavors at war for the next taste bud, when it all comes together.
:2thumbsup:
Oh thats a great idea....adding sundried tomatoes and charred jalapenos. carmelised onions too?
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A cheese sandwich.
NOT grilled?
:yawn:
Nope. No such option available. This was just a lowly airport lounge where they don't do grilled.
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A big bowl of porridge.
2 coffee mugs full of oats,
several big slices of butter, melted in as it cooks
a handful of demerara light brown sugar
mound of salt, not exactly precise, just pour what looks satisfying into the palm of my hand and toss it in.
2 mugs full of milk.
Simmered until nice and thick, and steaming hot, so when I pour the topping on, really dark, soft, moist almost black molasses type sugar, it melts all over the top and round the sides. Not measured exactly, just fistful after fistful until it looks right.
Then munch munch munch. Can of coke to wash it down with. Diet...gah...buggrit though, there was a 30 can multipack going for a few quid in the local corner shop so diet or real, I got it anyway.
And frustratedly searching for my cigars. Going to watch the horror movie on the box as I munch, rail 20mg more oxy so it doesn't hurt like a bitch if I roll over on the sofa at night as I sleep.
Looked all over, couldn't find the fuckers....until I went to find my lighter or a box of matches....and realized they were in my fucking pocket all the time :autism:
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Just finished a mixed kebab plate for lunch.
Because I can't eat wheat. So I have a kind of deconstructed kebab without the bread. The place I get it from does a huge serving and they always seem to make an even bigger serving for me.
Hummus and chili sauce. Sometimes they really splash the chili sauce on, sometimes it's just a trickle. Prefer it somewhere in between but don't mind too much if they really splash it on, even though it numbs the taste buds a bit.
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I just ate some coleslaw, it was meh. Not cold enough.
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Grassfed cow yoghurt with honey, cinnamon, and rolled oats sprinkled on top. Plus a cup of black :tea: ...yummmm
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Cough drop
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Eggs scrambled with jalapeños, salt, olive oil, and chopped kale.
And black :tea:
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Similar but not in that order. I had coffee first and it is still going.
I poached two eggs, placed them over a split, toasted, "added gluten" whole grain bagel with a slab of ham between and slathered everything with jalapeno jack, set it under the broiler until just starting to brown the cheese a bit.
Gave some to the dog, since it was more than I needed to eat.
:thumbup:
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I'm fine with grains, etc., do love a donner kebab though now and then. It for some reason, seems to be the one food, specifically invented, to be slathered in pickled olives throughout, and served to people staggering out of the pub, pissed as a fart and after so many shots, they could put a match to their arse and fart fire:D
Seriously though, donner kebab, its THE post-booze-cruise noshup. Nothing like it.
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Cherry yogurt
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Had a red apple, chopped up. Not sure what type of apple it was, but it was nice.
We have some green apples too. Also a passionfruit which I want Kayleigh to eat before it goes off.
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We just had Chinese! It's not often that we splurge and buy food more expensive than McDonald's. We had: vegetable omelette, sweet and sour pork, special fried rice, lemon chicken and beef with egg noodles. Plus prawn crackers. Yum. We have plenty left over for lunch tomorrow.
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Just finished a slice of cookies and cream cake. So good.
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We had Halloween cakes at work a couple of hours ago. I had some chocolate cake and some lemon curd cheesecake.
My tummy is already regretting that I ignored my food intolerances, but it was worth it.
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Toasted bagel with peanut butter
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A small amount of cereal (the end of the packet) and two bananas.
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Toasted bagel with peanut butter. Seems to be extra yummy this morning and I don't know why.
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Might have toast with Vegemite.
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It's supposedly "National Nachos Day", so I got 2-for-1 nachos for lunch.
I really don't know why I thought that was a good idea. Right now I'm looking forward to NOT eating anything else for the foreseeable future.
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My daughter works at a famous restaurant chain and she often brings home leftover biscuits, rolls or carry out orders that were not picked up.
I just had a re-warmed biscuit with fresh seasonal apple butter on it.
I have a nice roast in the oven which I set in before I started to replace the bearings on the ceiling fan motor. Interestingly, those fan motor bearings only cost three dollars and nineteen cents apiece.
:dunno:
That awesome roast will not be ready for another hour.
A munch was inevitable. 8)
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It's supposedly "National Nachos Day", so I got 2-for-1 nachos for lunch.
I really don't know why I thought that was a good idea. Right now I'm looking forward to NOT eating anything else for the foreseeable future.
Seems as if we have a "national" day for everything the imagine can figure a way to make more money pursuing.
I suppose the odd seeming notion that they might have a "nacho day" half a globe away from where that particular culinary curiosity was first popular should be assessed in the light of how to make money.
Hey, MOSW, have you ever heard of enchiladas? I can fix you up!!
:viking:
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Just had leftovers from last night for lunch. I make chicken burrito bowls in he crockpot. Tastes even better the next day.
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It's supposedly "National Nachos Day", so I got 2-for-1 nachos for lunch.
I really don't know why I thought that was a good idea. Right now I'm looking forward to NOT eating anything else for the foreseeable future.
Seems as if we have a "national" day for everything the imagine can figure a way to make more money pursuing.
I suppose the odd seeming notion that they might have a "nacho day" half a globe away from where that particular culinary curiosity was first popular should be assessed in the light of how to make money.
Hey, MOSW, have you ever heard of enchiladas? I can fix you up!!
:viking:
Seems like November 6 is national nachos day all over. I still feel bloated after all those nachos yesterday.
Tex Mex is fairly popular here, but it goes in cycles. We have a local Tex Mex chain that has been going gangbusters over the past few years. I love enchiladas but if it's got wheat flour then I'm gonna regret it over the next couple of days, but not as much as my wife and kids will regret it. My mother used to love bean enchiladas.
I probably ate Tex Mex most often when I was in Jakarta and Manila, at Chili's. Chili's is like McDonalds, it's pretty much the same all over the world. I remember the guys at the office in Manila telling me that Chili's wasn't very good and that I should try a "local" Tex Mex restaurant with them. I ordered nachos and a chicken dish that sounded very Mexican based on the menu description. So the nachos was literally half a bag of cheap, cold corn chips with a few sliced olives out of a can, a few tiny chunks of dried out chicken meat, and some cold cheese out of a spray can. You could literally see that they hadn't even tried to hide that the cheese was out of a spray can, it was still in the shape that it came out of the nozzle in. And the chicken dish was two small chicken drumsticks, massively overcooked as is the usual way of cooking meat in the Philippines, on top of a huge mound of plain rice. That was it. I was like "how is this even pretending to be Mexican?".
Tex Mex is pretty popular in Thailand, especially among expats. But I really love Thai food a lot and I think I had Tex Mex there once.
I had proper Mexican food when I was staying in Washington DC for a few months. At least it was some kind of generic South American food, at places where my ex and I were the only non-Hispanic people. I prefer Tex Mex.
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I love enchiladas, they are one of my favourite meals. Last night we had fajitas which were a bit spicy but nice.
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Authentic Mexican is so good. There used to be a little hole in the wall place in Houston that I loved (Can't recall the name as its been 25 years) but it was tiny and run by a local Mexican family and constantly busy. The food was the best I've had.
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It's supposedly "National Nachos Day", so I got 2-for-1 nachos for lunch.
I really don't know why I thought that was a good idea. Right now I'm looking forward to NOT eating anything else for the foreseeable future.
Seems as if we have a "national" day for everything the imagine can figure a way to make more money pursuing.
I suppose the odd seeming notion that they might have a "nacho day" half a globe away from where that particular culinary curiosity was first popular should be assessed in the light of how to make money.
Hey, MOSW, have you ever heard of enchiladas? I can fix you up!!
:viking:
Seems like November 6 is national nachos day all over. I still feel bloated after all those nachos yesterday.
Tex Mex is fairly popular here, but it goes in cycles. We have a local Tex Mex chain that has been going gangbusters over the past few years. I love enchiladas but if it's got wheat flour then I'm gonna regret it over the next couple of days, but not as much as my wife and kids will regret it. My mother used to love bean enchiladas.
I probably ate Tex Mex most often when I was in Jakarta and Manila, at Chili's. Chili's is like McDonalds, it's pretty much the same all over the world. I remember the guys at the office in Manila telling me that Chili's wasn't very good and that I should try a "local" Tex Mex restaurant with them. I ordered nachos and a chicken dish that sounded very Mexican based on the menu description. So the nachos was literally half a bag of cheap, cold corn chips with a few sliced olives out of a can, a few tiny chunks of dried out chicken meat, and some cold cheese out of a spray can. You could literally see that they hadn't even tried to hide that the cheese was out of a spray can, it was still in the shape that it came out of the nozzle in. And the chicken dish was two small chicken drumsticks, massively overcooked as is the usual way of cooking meat in the Philippines, on top of a huge mound of plain rice. That was it. I was like "how is this even pretending to be Mexican?".
Tex Mex is pretty popular in Thailand, especially among expats. But I really love Thai food a lot and I think I had Tex Mex there once.
I had proper Mexican food when I was staying in Washington DC for a few months. At least it was some kind of generic South American food, at places where my ex and I were the only non-Hispanic people. I prefer Tex Mex.
I was only making an observation how "everything" is marketable these days. Kind of a joke, really.
But, Hell! They even have to put a sponsor name on the advertisements, during football, these days. "HEY!" This is the Toyota line update, made possible by Honda, in coordination with Fox Studios. Stay tuned for the latest from Fox " Then you get a Honda, an insurance company, three movie trailers and a Toyota commercial, THEN the line update.
Absurd, but this is what keeps these fabulous sporting events free to watch on regular television. So, I succumb to mass marketability.
But, you enjoying Tex Mex style? I would not have known about that without your input.
I grew up in the farthest southern tip of Texas (McAllen, yep, I'm a Bulldog) and had many "TexMex" girl friends growing up. I learned to cook from my mom, of course (all West Texas style- Hey whats for supper? I don't know, but the grease is hot, what are we frying?), but adding to that knowledge, I had many influences. I can do an awesome Tex Mex meal, with or without the outdoor grille.
I might just admit to a preference for the outdoor cooking styles that I have learned. Just not so available to me here in Indiana, due to weather. Now, understand that normally, southern Texas folk with a "Mexican heritage" usually have a covered area that they keep going with a ready fire most of the time, rain or shine.
Unfortunately, "city style" living has undone much of the culture that is so prevalent with about eighty five per cent of the population of the area. Most of the elders just want to go back to the way it used to be (count me in!).
Cut up a goat or a pig or a calf and cook the whole thing over a slow, smoky open fire all day. Lay the whole beast out on a table and allow everyone interested to cut off what they want to eat. Grab a tortilla, some salsa and life is good!
I can imagine that the hard part in recreating such cuisine for those far away from the center of it all, comes from the trouble gathering fresh ingredients.
You can grow your own fresh cilantro, garlic, onions, tomatoes, even tomatillos and cumin where you live. Limes and avocados might be tricky, but I am sure both could grow in SOME place on your continent.
It just thrills me to know that you and I love the same foods!
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I just cooked two Italian sausages in the air fryer and they were so good!! I rarely use my microwave but decided to make a baked potato to go with. Both done within 12 minutes. Perfect quick lunch. Was going to add a small side salad but didn't have what I needed.
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Caramel ice cream. Too hot to eat anything else.
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Just had a few squares of dark chocolate.
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DD, you would probably be horrified by what passes for Tex Mex food in most of the world. I was in a supermarket yesterday and there was a big array of Mexican meal kits. These are basically a packet containing corn-based taco shells or flour tortillas or similar, along with a packet of sauce and some dry spice to add to some beef mince (I think you say chopped meat or ground beef instead of mince).
The weirdest place I've encountered a Mexican restaurant was in post-Communist Slovenia in 2001. It was one of a tiny handful of international style restaurants in the capital city. Their guacamole was awful, a watery green salsa that had never seen an avocado. Their "Mexican" beer was made in France and according to the label it contained tequila. I remember my New Yorker girlfriend at the time telling me that in Poland, where she lived previously, they called limes "capitalist lemons".
In parts of Sydney you can grow mangoes and bananas and the climate is almost subtropical. Where I live we have a weird microclimate so we get frosts in winter. That rules out a lot of tropical food crops. We also have awful soil that is basically rocks and sand, so growing stuff is difficult.
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Salt and Vinegar Pringles
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Just had a plate of steak, macaroni and corn. Delicious. No greenery, we're getting that tomorrow.
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Toasted bagel with laughing cow cheese
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Why is it laughing?
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Mucous membrane byproduct taken from a lactating female bovine suffering from Bovine spongiform encephalopathy, (BES)?
:dunno:
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Had it as a kid, at my grandmother's place.
I recollect a weird cheese scent with cardboard flavour and a very weird plasticky fat texture.
I never tried it since then. La vache qui rit. Brrrr. Commercials show me there now is a soft version of it too. So not tempted to try it. That red laughing cow can keep her merchandise to herself.
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I have the soft kind. It's super tasty though. I use it in place of cream cheese but only on bagels. I won't eat it plain
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(https://shop4younow.com.ng/292-large_default/laughing-cow-cheese.jpg)
If you ever find yourself based somewhere like Indonesia, you might find that the locally produced cheese is horrendous, more like a very cheaply and poorly made cheese analogue. (https://en.wikipedia.org/wiki/Cheese_analogue) Even the milk labelled "fresh" is generally a mixture of primarily reconstituted powdered milk with a little fresh milk.
In such a case anything imported starts to look good. And the Laughing Cow brand is probably the most affordable and readily available imported cheese, because it keeps well without refrigeration.
There is nothing wrong with it apart from being a little bland. I wouldn't buy it now simply because there are much nicer, or cheaper, Australian made cheeses available.
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It doesn't have to be refrigerated? Here it does. The only reason I switched to it was because it was lower in calories than cream cheese. I lost a bunch of weight recently so it was a decent substitute for me.
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It doesn't have to be refrigerated? Here it does. The only reason I switched to it was because it was lower in calories than cream cheese. I lost a bunch of weight recently so it was a decent substitute for me.
From the Laughing Cow website:
The Laughing Cow texture and taste is at its best when its kept refrigerated, however due to high temperatures used during the production process The Laughing Cow has a long shelf life and is safe to consume when kept out of the fridge in a cool dry place.
It is always sold refrigerated in Australia, but in other countries I've seen it on the shelf at room temperature.
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It doesn't have to be refrigerated? Here it does. The only reason I switched to it was because it was lower in calories than cream cheese. I lost a bunch of weight recently so it was a decent substitute for me.
From the Laughing Cow website:
The Laughing Cow texture and taste is at its best when its kept refrigerated, however due to high temperatures used during the production process The Laughing Cow has a long shelf life and is safe to consume when kept out of the fridge in a cool dry place.
Huh. I learned something new today.
It is always sold refrigerated in Australia, but in other countries I've seen it on the shelf at room temperature.
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I just had some Tim Tams.
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Those are so good. We can finally buy them here
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I still don't know why it's laughing. :dunno:
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Me either. Maybe cows are naturally happy? Have to ask andersom. She has the inside scoop on all things bovine. She's the cow whisperer. :hyke:
Currently eating a few squares of dark chocolate.
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Those are so good. We can finally buy them here
Excellent! Kayleigh and I worked our way through a packet of double coated Tim Tams yesterday and last night. I think the whole world should try them. ;)
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I made spaghetti and meatballs for evening meal.
Garlic bread was an afterthought, but it all worked out great.
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I still don't know why it's laughing. :dunno:
I explained it. No one wants to think it through.
:autism:
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DD, you would probably be horrified by what passes for Tex Mex food in most of the world. I was in a supermarket yesterday and there was a big array of Mexican meal kits. These are basically a packet containing corn-based taco shells or flour tortillas or similar, along with a packet of sauce and some dry spice to add to some beef mince (I think you say chopped meat or ground beef instead of mince).
The weirdest place I've encountered a Mexican restaurant was in post-Communist Slovenia in 2001. It was one of a tiny handful of international style restaurants in the capital city. Their guacamole was awful, a watery green salsa that had never seen an avocado. Their "Mexican" beer was made in France and according to the label it contained tequila. I remember my New Yorker girlfriend at the time telling me that in Poland, where she lived previously, they called limes "capitalist lemons".
In parts of Sydney you can grow mangoes and bananas and the climate is almost subtropical. Where I live we have a weird microclimate so we get frosts in winter. That rules out a lot of tropical food crops. We also have awful soil that is basically rocks and sand, so growing stuff is difficult.
Well, you are probably right about my being appalled at some things that pass for good food over the globe.
Since you seem to know many of the differences, I appoint you as my Ambassador Of Culinary Delights to all points south of the Equator and I feel certain that you will continue to fight the good fight when it comes to specific cuisine styles.
Just a "heads up" from the resident horticulturist on board here; the way to make bad soil better is to add lots of organic matter to it, such as compost.
This, alone, will go a long way toward balancing the pH (near seven, if possible), maintaining steady moisture content, encouraging beneficial bacteria and fungi growths and help the soil become more tolerant of extremes in temperature, erosion pressures, even pest invasions.
Start small. Do a few herbs.
No need to do any soil testing to start out. You already know your soil is depleted. But like most depleted soils, it is likely to still be very fertile. It just needs a hand or two to make that fertility available to plants you CHOOSE to grow and get it back to being productive. Organic matter, balancing pH and pouring water on it all go a long way to making a garden possible.
Start small. Grow some cilantro, right now. You will have a flavor that can not be duplicated.
Plant some fresh garlic for (much) later. Yep, the garlic you buy in the stores will all grow. Just divide it into it cloves and plant away. Start them inside in small pots if you are unsure of viability of the plants.
BTW, never throw away the root part of an onion, when you are cooking. Almost every one of those little, often discarded root ends will grow a new onion.
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I only mean to encourage you, BTW, nothing more.
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It doesn't have to be refrigerated? Here it does. The only reason I switched to it was because it was lower in calories than cream cheese. I lost a bunch of weight recently so it was a decent substitute for me.
From the Laughing Cow website:
The Laughing Cow texture and taste is at its best when its kept refrigerated, however due to high temperatures used during the production process The Laughing Cow has a long shelf life and is safe to consume when kept out of the fridge in a cool dry place.
It is always sold refrigerated in Australia, but in other countries I've seen it on the shelf at room temperature.
I have seen a lot of Wisconsin cheeses sold right off the shelf without refrigeration. Their "mascot," the famous Wisconsin cheddar is always kept cold, however.
Not sure what makes the difference.
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Encouragement is very much appreciated DD.
I don't have the patience to be a good horticulturalist. We have an enormous rosemary bush that seems to love the dry sandy soil. We also have thyme that grows really well, and some patchy mint. Our soil is probably a lot worse than you can imagine, it would need a lot of work.
There is good food all over the world, just don't expect to find great Mexican food or Asian food in Slovenia (for example). Thailand and Vietnam are awesome for food, especially when you buy it for a dollar or so from a cart on the street. Som tam, sticky rice and fried chicken was my favourite street food meal in Thailand on my last trip. Although that whole street food culture is being deliberately pushed off the streets in Thailand, which is really sad, as it's the best thing about the place.
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I've been cooking turkey meatballs in bbq sauce in the slowcooker for the last 4 hours. Going to have that with rice, salad and roasted potatoes as soon as the potatoes are done cooking. :thumbup:
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Encouragement is very much appreciated DD.
I don't have the patience to be a good horticulturalist. We have an enormous rosemary bush that seems to love the dry sandy soil. We also have thyme that grows really well, and some patchy mint. Our soil is probably a lot worse than you can imagine, it would need a lot of work.
There is good food all over the world, just don't expect to find great Mexican food or Asian food in Slovenia (for example). Thailand and Vietnam are awesome for food, especially when you buy it for a dollar or so from a cart on the street. Som tam, sticky rice and fried chicken was my favourite street food meal in Thailand on my last trip. Although that whole street food culture is being deliberately pushed off the streets in Thailand, which is really sad, as it's the best thing about the place.
By growing a successful plant of rosemary, even thyme, aids you in identifying your spoil type. Those Mediterranean herbs have many cousins which grow in the same conditions.
Basically they are both "mints" and most of the mint family can tolerate, even thrive in similar conditions. Include oregano in that family.
My soil is clay, like you would make bricks from, and yet due to the tolerant behaviors of these mints, I can grow them all. I do much better by adding sand into raised beds, keeping the sand and clay buffered with loads of compost (must do so, since sand and clay together makes something similar to concrete without the cement which helps it to last for millennium). Keeping the beds raised protects these arid land preferring plants from being swamped during our super heavy spring rains.
Your dry conditions could be just about right, but if not, just dig a hole to preserve available water, instead of a mound of soil to shed it like I do.
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I have some hot italian sausage that needs to be used up so I'm cooking it in the air fryer for breakfast
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My wife saw something on a food channel and made her version of it today.
Think lasagna, but lets use taco meat and enchilada stuff like tortillas, chili and salsa, instead of Italian things. It was really good.
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My wife saw something on a food channel and made her version of it today.
Think lasagna, but lets use taco meat and enchilada stuff like tortillas, chili and salsa, instead of Italian things. It was really good.
omg, yum!
We had nachos last night. Easy to put together and delicious.
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The usual...toasted bagel with laughing cow cheese
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My wife saw something on a food channel and made her version of it today.
Think lasagna, but lets use taco meat and enchilada stuff like tortillas, chili and salsa, instead of Italian things. It was really good.
omg, yum!
We had nachos last night. Easy to put together and delicious.
This is a yummy version
https://www.readyseteat.com/recipes-Easy-Mexican-Lasagna-8105
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But for the chilies, that looks to be very tasty. :plus:
I just had cereal; Fruity Bites.
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When I was in the US for a few months I made pavlova a few times as people kind of expected me to make "Australian food".
The big problem in the Washington DC area was finding passionfruit. We went to the Asian grocer and the Mexican grocer and any other kind of grocer we could think of and nobody had passionfruit. And pavlova without passionfruit is sacrilege.
This morning I had leftover chicken and coco pops. Not at the same time in the same bowl. Not sure what I'm going to have for lunch now.
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I'm not. I'd love some crisps, tho.
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I just had a few bites of mango sorbet. Yum.
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But for the chilies, that looks to be very tasty. :plus:
I just had cereal; Fruity Bites.
I eat lots of hot chilies. I love them. If they are fresh, it is easy to reduce the heat by removing the entire center section of seeds and placenta parts. Scrape all the white out of the center, rinse them under running water and the hotness goes to almost none at all and you still have a god portion of the flavor. Wear gloves if you are sensitive, because the oils can be absorbed into the skin and come back to sting you.
There is a reason why pepper spray is used as a weapon.
That does seem like a decent recipe to try. But, as with all recipes, leave out ingredients you dislike or maybe even substitute other ingredients you find preferable. Chilies are not absolutely necessary, but even "de-clawed" they do add a huge amount of flavor to all of that type of cuisine.
I am making butter beans made with huge slabs of pork chops seared, then slow cooked with the beans (pork and beans, but ramped up in scale) and cornbread, right now. Probably steamed broccoli as a vegetable. Still thinking about cabbage, though.
Been cooking down most of the day. Ready in just a bit. Starting the cornbread, soon.
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Eating crisps. ;D
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I had Rice Bubbles. Not a very filling cereal but it was all that's left. Groceries coming today.
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I made homemade chicken korma in the crockpot with basmati rice and garlic naan. So good.
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Spaghetti with meat sauce and homemade bread.