NationStates Jolt Archive

Mad Hatters was commenting that we haven't had a food thread in a while. Well, I aim to please. Here is the non-official food thread. Give me recipes, give me food stories, give me food.

Actually, I'd like a good recipe for applesauce cake.

Skalvia desperately wants Fried Shrimp, Catfish, and a Crawfish Boil...winter needs to get over more quickly, lol...

Just finished a sort of "I don't know what to eat, let's look in the fridge" dinner. Main course has been an improvised fusilli with shrimps and saffron. Not bad.

(for about 3 people)
250 g fusilli (any kind of short pasta will do, actually, like penne) (you need salt for the pasta water, but you know that, don't you)
one glass of white wine
some olive oil (extravergine if you can get it)
garlic, parsley
saffron
about 250 g deep-frozen shrimps

Prepare the pasta so that it will be ready when the shrimps are ready too (check the times on the pack!)
Revive the shrimps in some hot water, then dry them with a colander.
Heat the oil in a wide pan, then add the sliced garlic. When the garlic is beginning to turn somewhat hazel, add the shrimps, and continue stirring.
Put the saffron in the wine, and pour it on the shrimps. Stir till the wine has evaporated. Dry the pasta with the pasta colander, pour the shrimps on the pasta, add parsley. Done.

(eventually, if you like it, add a pinch of white pepper, but ABSOLUTELY NO CHEESE!!!)

Just finished a sort of "I don't know what to eat, let's look in the fridge" dinner. Main course has been an improvised fusilli with shrimps and saffron. Not bad.

here (for 3 people more or less)
250 g fusilli (any kind of short pasta will do, actually, like penne) (you need salt for the pasta water, but you know that, don't you)
one glass of white wine
some olive oil (extravergine if you can get it)
garlic, persil
saffron
about 250 g deep-frozen shrimps

Prepare the pasta so that it will be ready when the shrimps are ready too (check the times on the pack!)
Revive the shrimps in some hot water, then dry them with a colander.
Heat the oil in a wide pan, then add the sliced garlic. When the garlic is beginning to turn somewhat hazel, add the shrimps, and continue stirring.
Put the saffron in the wine, and pour it on the shrimps. Stir till the wine has evaporated. Pour on the pasta, add persil. Done.

(eventually, if you like it, add a pinch of white pepper, but ABSOLUTELY NO CHEESE!!!)

What's Persil? In the UK it's a brand of washing powder.

What's Persil? In the UK it's a brand of washing powder.

ugh, sorry. I meant parsley! Now I've corrected it, thank you.

What's Persil? In the UK it's a brand of washing powder.

http://thumbnails.hulu.com/8/180/20895_145x80_manicured__FZknK7hb60iKuzswUuSI5w.jpg

MMMmmmMMM....Waaaashing Pooowderrr....

Last night I made garlic chicken (I smashed some crackers, mixed them with garlic powder, parmesian, salt, and pepper, coated the chicken breast in egg white then covered it with the mixture, then topped it with a mixture of a little bit of butter, lemon juice, and minced garlic...I should say I got this from a website, I do not have the ability to invent recipes), and it was crazy tasty.

I always over cook my broccoli, though, and under cook my potato.

I made some yummy minestrone some weeks ago... I heated about 2 tablespoons of oil in the bottom of an 8 qt stockpot. I chopped up one Spanish (yellow) onion and three cloves of garlic, then tossed those in the hot oil for about a minute. Some chiffonaded sage, and three bay leaves (which I later retrieved just before serving.) I put in 2 thinly sliced medium-sized carrots, one cubed potato, and two cubed zucchini and tossed those in the hot oil and garlic and onions for about five minutes. I added one 28 oz can of crushed tomato and their juce, and 6 cups of chicken stock and let that cook for about 30 minutes. Then I threw in 4 oz of tiny pasta shells, let it cook for ten minutes. Then one drained, rinsed can of Great Northern Beans and one can of green beans. Chop some parsley and grate some real Parmesan cheese over the top -- please, NOTHING from a shaker!

ah how i wish for proper foods.
garlic chicken, minestrone and washing powder tasty

A good all-purpose marinade -- 2 tablespoons extra virgin olive oil, chopped rosemary, the zest of a lemon, chopped garlic cloves, salt and a tablespoon of suger.

*Feels uncontrollable need to contribute*

For dinner I am having corn dogs and insta mac because I am at work...

*Feels uncontrollable need to contribute*

For dinner I am having corn dogs and insta mac because I am at work...

you work at 23.10?
oh noes i've given away my locationoneoneoneoneoneoneoneoneoneoenoenoenoe



one
If only i could afford those ingredients Katganistan, one day i will.
(when i can be bothered to move some money about)

I don't have my cookbooks and recipe folder with me, but Saturday I made creamy chicken lasagna, an awesome garlic bread, and creamy veggie soup. Sunday started off with honey blueberry muffins (From scratch) for breakfast and then dinner was pork pie with a, hmm, slightly stir fried veggie mix that I made up on the spot, and creamy cucumber salad with President Lincoln's own lemon custard pie for desert.

And once again, my wife was happy she married an American who likes to cook and insists on cooking every weekend to give her a break. She was, however, slightly annoyed that my son ate about half of her pork pie and a whole blueberry muffin though. :p

you work at 23.10?
oh noes i've given away my locationoneoneoneoneoneoneoneoneoneoenoenoenoe



one
If only i could afford those ingredients Katganistan, one day i will.
(when i can be bothered to move some money about)

I work from 05:00 to 12:00 and then 18:00 to 0:00 on sunday, every sunday.

I work from 05:00 to 12:00 and then 18:00 to 0:00 on sunday, every sunday.

a hardcore priest maybe?

I don't have my cookbooks and recipe folder with me, but Saturday I made creamy chicken lasagna, an awesome garlic bread, and creamy veggie soup. Sunday started off with honey blueberry muffins (From scratch) for breakfast and then dinner was pork pie with a, hmm, slightly stir fried veggie mix that I made up on the spot, and creamy cucumber salad with President Lincoln's own lemon custard pie for desert.

And once again, my wife was happy she married an American who likes to cook and insists on cooking every weekend to give her a break. She was, however, slightly annoyed that my son ate about half of her pork pie and a whole blueberry muffin though. :p

:eek:

How can you afford to eat chicken in Japan?

you work at 23.10?
oh noes i've given away my locationoneoneoneoneoneoneoneoneoneoenoenoenoe



one
If only i could afford those ingredients Katganistan, one day i will.
(when i can be bothered to move some money about)
...they're really not all that expensive...

:eek:

How can you afford to eat chicken in Japan?
Uh... chicken just isn't that expensive in Japan. Neither is pork (as long as you don't expect a whole chicken or large cuts of pork). Beef now... THAT costs a pretty penny.

...they're really not all that expensive...

you kidding me?
extra virgin oil goes out for about £16 for about 2litres...and a tablespoon, do you think i'm made of money?
(lol i know but anything deviating from my normal foods i would consider alien territory and suspicious)

Uh... chicken just isn't that expensive in Japan. Neither is pork (as long as you don't expect a whole chicken or large cuts of pork). Beef now... THAT costs a pretty penny.

It was where I stayed. Chicken was the most expensive meat by a distance, even in small cuts.

a hardcore priest maybe?

Radio DJ. Nice try though :)

Beef now... THAT costs a pretty penny.

I'm sorry... I'll send you a cow?

I am wrecking force in the kitchen generally. If it doesn't have directions on the can/box/etc and less than 4 ingredients I'm usually hooped. I guess I have nothing really to contribute to this thread. Somebody wanna cook me dinner before I burn the house down?

you kidding me?
extra virgin oil goes out for about £16 for about 2litres...and a tablespoon, do you think i'm made of money?
(lol i know but anything deviating from my normal foods i would consider alien territory and suspicious)
Jesus H. Christ, they're raping you over there. It costs me nowhere near that. http://www.amazon.com/dp/B0015SBRZ8/ref=nosim/?tag=priceg40-20&creative=380333&creativeASIN=B0015SBRZ8&linkCode=asn

You don't want to get a honking big bottle of it -- it'll go bad before you finish it. Get about 750 ml at a time. It's for DRESSING things, not frying in. I don't think I've ever paid more than $8.00 for 750 ml.

It was where I stayed. Chicken was the most expensive meat by a distance, even in small cuts.
Where the heck were you staying then? Hokkaido? Chicken is, excepting seafood, the cheapest meat here in Nagano.

I'm sorry... I'll send you a cow?
Send me a milk cow. My son drinks a lot of it.