To fuck or to cook?

[lookingformarket]

Originally posted by Mmmm, Burger (C.J.)
I've been happy ordering from professional cutlery direct. www.pcd.com. If nothing else, you can see pretty much the entire line of every brand of knife.

[ETA helpful links]

The best prices for knives are at www.knivesandtools.com Even after shipping, they beat PCD on almost everything (I used to always use PCD until I found this site)

[Sparklehorse]

I just read an article about Amber Frey that mentioned that Scott Peterson made her a seafood lasagna on their second date. Not that I'm trying to replicate that precious moment, but does anyone have a recipe for seafood lasagna?

[Anne Elk]

Originally posted by lookingformarket
Dissent.

Halve brussel sprouts. Toss lightly with EVOO. Arrange in layer on baking sheet. Sprinkle with sea salt. Roast at 375 until done.

We made these at Thanksgiving. They were amazing. I can't believe that halving the sprouts makes such a difference in the bitterness factor.

The other night I added quartered artichoke hearts (packed in water) and boneless chicken breats to the halved sprouts. Tossed everything in EVOO, sea salt and ground black pepper. Arranged the veggies in the baking pan, put the chicken breasts on top and baked in the toaster oven at 350 for 50 minutes. Halfway through I turned the chicken breasts and drizzled some more olive oil on them.

I'm going to add baby carrots to the mix tonight.

[Greedy,Greedy,Greedy]

Originally posted by Anne Elk
We made these at Thanksgiving. They were amazing. I can't believe that halving the sprouts makes such a difference in the bitterness factor.

The other night I added quartered artichoke hearts (packed in water) and boneless chicken breats to the halved sprouts. Tossed everything in EVOO, sea salt and ground black pepper. Arranged the veggies in the baking pan, put the chicken breasts on top and baked in the toaster oven at 350 for 50 minutes. Halfway through I turned the chicken breasts and drizzled some more olive oil on them.

I'm going to add baby carrots to the mix tonight.

Where are you finding artichoke hearts packed in water? I'm always trying to track them down. The ascorbic acid or whatever it is most places put in them really kill them.

[NotFromHere]

Originally posted by Greedy,Greedy,Greedy
Where are you finding artichoke hearts packed in water? I'm always trying to track them down. The ascorbic acid or whatever it is most places put in them really kill them.

You can buy them online here
And Anne, who is this *we* who cooked them?

[Greedy,Greedy,Greedy]

Originally posted by NotFromHere
You can buy them online here
And Anne, who is this *we* who cooked them?

Thanks!

With a palette sensitive to artichoke acid, you're upset about wine gurgling? Clearly, we need to work on your tongue.

[Anne Elk]

Originally posted by NotFromHere
You can buy them online here
And Anne, who is this *we* who cooked them?

*we* = my Mom and I. Sigh.... I traveled to the homestead for Turkey Day.

Still looking for the male. Liking Brussel Sprouts is not a requirement.

I get my water-packed artichokes at the local earthy-crunchy food co-op.

ETA
G3 - Aren't you in Boston? Try the Harvest Co-op in Central Square Cambridge and on South St. in JP.

[NotFromHere]

Originally posted by Greedy,Greedy,Greedy
Thanks!

With a palette sensitive to artichoke acid, you're upset about wine gurgling? Clearly, we need to work on your tongue.

It's the pretension that bothers me. And if it doesn't taste good while I'm drinking it, I don't want it. I'll continue to ridicule anyone who slurps in a restaurant.

[Greedy,Greedy,Greedy]

Originally posted by Anne Elk
*we* = my Mom and I. Sigh.... I traveled to the homestead for Turkey Day.

Still looking for the male. Liking Brussel Sprouts is not a requirement.

I get my water-packed artichokes at the local earthy-crunchy food co-op.

ETA
G3 - Aren't you in Boston? Try the Harvest Co-op in Central Square Cambridge and on South St. in JP.

Thanks!

[taxwonk]

This tortilla soup recipe doesn't use tortillas to thicken the broth. They are jus used as a garnish when serving. This lowers the fat and carb content, and makes for a brighter broth. As an alternative, rice can be added instead of tortillas.

One large onion chopped;
Two poblano peppers;
Two cloves garlic, sliced or chopped;
Tbsp. tomato paste;
Juice of 2 limes;
Zest of one lime;
Two quarts low sodium, fat free chicken broth;
Two cups diced cooked chicken;
Two cups corn, frozen or roasted;
Eight corn tortillas, cut in strips and deep fried, or one package of corn tostada shells, broken into small pieces;
Reduced fat shredded cheddar cheese or Chihuahua cheese;
Ripe avocado

1. Roast the poblanos on an open flame or under broiler, turning frequently until skin is heavily blackened and blistered. Place peppers in paper bag and fold shut for ten minutes. After ten minutes, skin should peel away easily. Remove stem and seed, and chop peppers.

2. Sweat onions, peppers, and garlic in olive oil in a heavy soup pot or dutch oven. Add salt and pepper to taste.

3. Once onions and garlic are limp and cooked through, add tomato paste and cook a bit longer, mixing in tomato paste well with vegetables.

4. Add lime zest and juice, along with chicken broth. Check seasoning. Bring the soup base to a boil and then simmer for 30 minutes.

5. After 30 minutes, puree soup base with an immersion blender, or in batches in a blender, working carefully to avoid burning yourself.

6. Check seasoning, then add corn and chicken, simmer for another twenty minutes or until chicken and corn are warmed through.

7. Serve with tortilla strips and avocado as garnish.

Serves 4 with enough for seconds, or six as a first course.

[ltl/fb]

I made this tonight -- just the filling, not the tomato part. I used about 1/2 lb mustard greens instead of swiss chard or spinach (could only find baby spinach, and found already cleaned/cut up mustard greens), raisins instead of currants (could not find currants) and did a lot more garlic in the yogurt sauce and just shoved it all in the miniprep instead of mortar/pestling (I don't have one). Also did a touch of poultry seasoning rather than dill, and grated some parmesan on top. Probably could have left out the poultry seasoning. It was in front, and I was kind of at a loss. Oh, and did about double the lentils because, well, mmm, lentils.

Yummy!

http://www.epicurious.com/recipes/re...s/views/105228

[Flinty_McFlint]

Originally posted by ltl/fb
I made this tonight -- just the filling, not the tomato part. I used about 1/2 lb mustard greens instead of swiss chard or spinach (could only find baby spinach, and found already cleaned/cut up mustard greens), raisins instead of currants (could not find currants) and did a lot more garlic in the yogurt sauce and just shoved it all in the miniprep instead of mortar/pestling (I don't have one). Also did a touch of poultry seasoning rather than dill, and grated some parmesan on top. Probably could have left out the poultry seasoning. It was in front, and I was kind of at a loss. Oh, and did about double the lentils because, well, mmm, lentils.

Yummy!

http://www.epicurious.com/recipes/re...s/views/105228

That is sooo weird! I made the same recipe last night, but instead of the tomato, I used steak, and instead of the mustard greens, I used butter and crystal meth. So good!

[ltl/fb]

Originally posted by Flinty_McFlint
That is sooo weird! I made the same recipe last night, but instead of the tomato, I used steak, and instead of the mustard greens, I used butter and crystal meth. So good!

Just what we need, flesh-eating monkeys high on meth.

[Atticus Grinch]

A Cambodian man answers the thread title question wrong.

[ltl/fb]

Originally posted by Atticus Grinch
A Cambodian man answers the thread title question wrong.

Have you BECOME G3? because I did not see any cooking involved in that story.

God. I'm going to go have some cake now.