What Have You Cooked Recently?

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Adamska dijo:
Okay Texan; be Philly level obnoxious.

As for us, set up a pork loin and it came out tender as hell. Very enjoyable.
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I'm not saying it's a crime, just saying I've accepted the brainwashing Texans have given me and define chili as something not having beans in it. This isn't some universal truth, just my opinion. I have had to make chili for mixed company, i.e. Texans of the no beans religion and others.

What I do in that case is prepare beans in more or less the same fashion as the chili, then present them separately to the diners. They can do whatever they like with the beans, either by defiling the chili by mixing in the beans, or by eating them separately. Somehow, Texans seem capable of consuming beans. It doesn't cause them to combust spontaneously.

Seriously it's a lot easier accommodating Texans and their peculiarities than trying to serve to a mixed bunch of vegans, Jews, and other dietarily restricted individuals.
 
AnOminous dijo:
I'm not saying it's a crime, just saying I've accepted the brainwashing Texans have given me and define chili as something not having beans in it. This isn't some universal truth, just my opinion. I have had to make chili for mixed company, i.e. Texans of the no beans religion and others.

What I do in that case is prepare beans in more or less the same fashion as the chili, then present them separately to the diners. They can do whatever they like with the beans, either by defiling the chili by mixing in the beans, or by eating them separately. Somehow, Texans seem capable of consuming beans. It doesn't cause them to combust spontaneously.

Seriously it's a lot easier accommodating Texans and their peculiarities than trying to serve to a mixed bunch of vegans, Jews, and other dietarily restricted individuals.
Presiona para expandir...
And I'm used to Philly where even if you make the damn cheese steak to Philly standards they still get pissy because you just so happened to not use the one shitty rat infested cart's specific variations of the recipe for each particular person.

Wizz? Bitching. Provolone? Bitching. Peppers? Bitching. No peppers? Bitching. American compromise for the cheese? Bitching. You honest to god can't win on that so you tell them to fuck off.

Purists are always mongoloids. Feed those Texans their real chili; murder a person or a dog and use their meat instead, since beef is verboten in the True and Honest variation. Texan Chili is fake chili, only with the flesh of a xolotl or a dead mexican can you make it real.
 
AnOminous dijo:
I'm not saying it's a crime, just saying I've accepted the brainwashing Texans have given me and define chili as something not having beans in it. This isn't some universal truth, just my opinion. I have had to make chili for mixed company, i.e. Texans of the no beans religion and others.

What I do in that case is prepare beans in more or less the same fashion as the chili, then present them separately to the diners. They can do whatever they like with the beans, either by defiling the chili by mixing in the beans, or by eating them separately. Somehow, Texans seem capable of consuming beans. It doesn't cause them to combust spontaneously.

Seriously it's a lot easier accommodating Texans and their peculiarities than trying to serve to a mixed bunch of vegans, Jews, and other dietarily restricted individuals.
Presiona para expandir...
Adamska dijo:
And I'm used to Philly where even if you make the damn cheese steak to Philly standards they still get pissy because you just so happened to not use the one shitty rat infested cart's specific variations of the recipe for each particular person.

Wizz? Bitching. Provolone? Bitching. Peppers? Bitching. No peppers? Bitching. American compromise for the cheese? Bitching. You honest to god can't win on that so you tell them to fuck off.

Purists are always mongoloids. Feed those Texans their real chili; murder a person or a dog and use their meat instead, since beef is verboten in the True and Honest variation. Texan Chili is fake chili, only with the flesh of a xolotl or a dead mexican can you make it real.
Presiona para expandir...
This chili debate could get spicy.
 
Kidney beans and rice with frozen veggies and Sriracha mixed in. Poor people food that I actually happen to enjoy consuming because Sriracha is awesome stuff.
 
Alfredo-ish ended up

the tail end of one of those little jars of minced garlic in olive oil, maybe 1/4~1/8 of a jar?
a stick of butter
a pack of shredded parm
some freshground pepper
some salt
some parley. thought I was out of dry parsley and started being annoyed but it was behind some other shit and not the giant badia container so I didn't see it so easy'
noodles were some tricolor spirals

totes dank

--edit to add that there was a bunch of sour cream in the mix too
 
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So I made breakfast, lunch and dinner today: here they are in sequential order

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Nothing fancy, just chopped a variety of potatoes (red, sweet, purple, white) and baked them in foil with salt pepper, garlic and butter. My house is warmer now so potatoes don't last as long and I need to use them up.
 
burger, so far mostly w some onions fried with the patty, then on a potato roll bun with a glob of guacamole, pepper jack cheese, and sirracha
 
Another one from my forthcoming "Cry For Help™" recipe book:
New potatoes, sliced,
Artichokes, hacked roughly,
Chopped frozen kale, a few desultory handfulls,
Loads of sage,
Precicely 15g of butter,
A bit of miso paste,
Low fat Philly, 1tbsp
Capers, loads

Baked in oven and served on a bed of, yes, the eternal, inescapable spectre of shirataki noodles. Juxtaposed with a glass of pinot-noir.

Serves 2 masochists.
 
Tahini. I'm in the process of making hummus but started with tahini, toasting sesame seeds in the oven and then processing them. It's as simple as that, now for the rest.
 
Made some brioche buns today, and put some smoked pulled pork I had on them, then I put some pepperjack cheese, avocado, and some grilled onions and ancho peppers on it, some shredded spinach and arugula, it was actually really fucking damn good.
 
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