To fuck or to cook?

[Icky Thump]

Originally Posted by greatwhitenorthchick

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

7. Get in the car to take a long car ride.
8. Bring multiple air fresheners and keep the windows open.

[taxwonk]

Originally Posted by greatwhitenorthchick

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

That sounds like a very basic, simplified choucroute garnis. Do you have any Alsatian Canuck in you?

[taxwonk]

Originally Posted by Adder

If we're on favorite recipes for the summer, I have been experimenting with Mexican, mostly based off of a Rick Bayless book. This weekend I tried the pollo pibil, which was really tasty, although the banana leaves didn't work out that well. Next time I try it, I am going to improvise a bit though.

I have made a variation of his picadillo a few times though, and find it very tasty, even though I substitute ground turkey for the ground pork. I don't think I can do the recipe from memory, but like the pibil it involves cinnamon, cloves and cider vigar, which are an enjoyable combination (in this instance, with tomato, raisins and toasted almonds added to the party).

Banana leaves work much better if you warm them up by flipping them a few times over an open burner on the stove to make them more pliable. You also want to always use about twice as much banana leaf as you think you're going to need.

[Greedy,Greedy,Greedy]

Originally Posted by taxwonk

That sounds like a very basic, simplified choucroute garnis. Do you have any Alsatian Canuck in you?

Wait. Isn't the choucroute the name for the hair that the B-52 women wore?

I now have visions of women rockers and sausage.

[taxwonk]

Originally Posted by Greedy,Greedy,Greedy

Wait. Isn't the choucroute the name for the hair that the B-52 women wore?

I now have visions of women rockers and sausage.

It's French for sauerkraut. I always thought the B-52 chicks wore your basic bouffant.

Unless this was an attempt to be a joke, in which case no, it wasn't.

[Greedy,Greedy,Greedy]

Originally Posted by taxwonk

It's French for sauerkraut. I always thought the B-52 chicks wore your basic bouffant.

Unless this was an attempt to be a joke, in which case no, it wasn't.

It is what a phrase the French use for a beehive hairdo - at least according to Wikipedia. But they note Bridgit Bardot rather than the B-52s. Still, I think I have heard the B-52s hair described as "choucroute".

You think women rockers and sausage are a joke?

[Adder]

Originally Posted by taxwonk

Banana leaves work much better if you warm them up by flipping them a few times over an open burner on the stove to make them more pliable. You also want to always use about twice as much banana leaf as you think you're going to need.

Yeah, following Bayless, I steamed them for awhile before using, which didn't make them noticeably more pliable. Maybe I should have used fire instead.

But the problem was really that they tore or developed holes to easily. Perhaps I had low quality leaves.

[greatwhitenorthchick]

Originally Posted by taxwonk

Do you have any Alsatian Canuck in you?

Is this where I say "no, but I'd like some?"

[taxwonk]

Originally Posted by greatwhitenorthchick

Is this where I say "no, but I'd like some?"

This is why I've had a crush on you for 10 years.

[Tyrone Slothrop]

Mmmmm, Jello!

[tmdiva]

Fugee asked for this:

Ginger-Curry Cauliflower
adapted from Real Simple magazine

1 head cauliflower, broken into bite-sized florets
2 T olive oil
1 T unsalted butter
2 t grated fresh ginger root
2 t curry powder
1 t turmeric
1/2 t kosher salt (recipe originally calls for 1/4 t, but it wasn't enough)
1/4 C fresh bread crumbs
1/4 C chicken broth (optional; I've made it both with and without and it turned out fine either way)
1 T fresh parsley, minced (optional; if I'd remembered to save any of the mint and cilantro from the other menu items I'd have used that instead)

Steam cauliflower until fork tender. Heat oil and butter in a large skillet over medium heat. Add ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently. Add bread crumbs and cook another minute. Add cauliflower (and broth, if using) and cook until any liquid is absorbed and cauliflower is well-coated. Remove from heat and toss with parsley or other herbs, if using.

[Flinty_McFlint]

Originally Posted by tmdiva

Fugee asked for this:

Ginger-Curry Cauliflower
adapted from Real Simple magazine

1 head cauliflower, broken into bite-sized florets
2 T olive oil
1 T unsalted butter
2 t grated fresh ginger root
2 t curry powder
1 t turmeric
1/2 t kosher salt (recipe originally calls for 1/4 t, but it wasn't enough)
1/4 C fresh bread crumbs
1/4 C chicken broth (optional; I've made it both with and without and it turned out fine either way)
1 T fresh parsley, minced (optional; if I'd remembered to save any of the mint and cilantro from the other menu items I'd have used that instead)

Steam cauliflower until fork tender. Heat oil and butter in a large skillet over medium heat. Add ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently. Add bread crumbs and cook another minute. Add cauliflower (and broth, if using) and cook until any liquid is absorbed and cauliflower is well-coated. Remove from heat and toss with parsley or other herbs, if using.

Final Step, if married, prepare to sleep in guest bedroom or outside in tent.

[Fugee]

Originally Posted by Flinty_McFlint

Final Step, if married, prepare to sleep in guest bedroom or outside in tent.

Not necessary if you faithfuolly take your probiotics (or Beano).

Thanks for the recipe tmdiva. Sounds yummy.

[taxwonk]

Originally Posted by tmdiva

Fugee asked for this:

Ginger-Curry Cauliflower
adapted from Real Simple magazine

1 head cauliflower, broken into bite-sized florets
2 T olive oil
1 T unsalted butter
2 t grated fresh ginger root
2 t curry powder
1 t turmeric
1/2 t kosher salt (recipe originally calls for 1/4 t, but it wasn't enough)
1/4 C fresh bread crumbs
1/4 C chicken broth (optional; I've made it both with and without and it turned out fine either way)
1 T fresh parsley, minced (optional; if I'd remembered to save any of the mint and cilantro from the other menu items I'd have used that instead)

Steam cauliflower until fork tender. Heat oil and butter in a large skillet over medium heat. Add ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently. Add bread crumbs and cook another minute. Add cauliflower (and broth, if using) and cook until any liquid is absorbed and cauliflower is well-coated. Remove from heat and toss with parsley or other herbs, if using.

Add 1 med. onion, diced fine, 1 can diced tomatoes, and 4 potatoes, peeled, par-cooked, and cubed, and you have a aloo ghobi, one of my favorite Indian dishes.

[Hank Chinaski]

Originally Posted by taxwonk

Add 1 med. onion, diced fine, 1 can diced tomatoes, and 4 potatoes, peeled, par-cooked, and cubed, and you have a aloo ghobi, one of my favorite Indian dishes.

why would you use canned tomatoes? I'm surprised.