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What are you eating?


Minirova
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All I know is every ash wednesday I hear people saying, "I love pancakes, I don't know why we only have them once a year"/"we should have pancakes more often" and I never hear people say they've had pancakes the rest of the year. 

 

I tried horse meat, but it was a long time ago and I don't remember it tasting that different to other meats. The horse meat thing seems to be quite a massive problem and is only getting bigger as more revelations come to light. I'm not clear on how long it's been going on for though.

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As far as I'm aware americans don't do Shrove Tuesday. More of a european thing (other nations do doughnut-likes and other pastries alongside national-pancake-like).

 

We do Mardi Gras, which is like French Shrove Tuesday.  It's not really a big deal though, except in certain regions (like New Orleans, for obvious reasons).

 

*Edit* - Also, Americans typically don't even restrict pancakes to a certain time of day (often having them for dinner rather than just breakfast), let alone a certain time of year.

Edited by TheMightyEthan
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  • 2 weeks later...

Cooking wines... any suggestions?

 

I could use a white and a red that can last a while. It'll be nice if its something I can drink too. Mostly for stews (I made a beef stew today, omitting the wine part since I'm really clueless) and whatever I find along the way. Chinese rice wine I can get from my folks when I go back home but I think white wines can be used a sub. So the white will be use for Chinese stuff as well (Think as a marinade for fish and such).

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The only one I've ever used is Mirin so I'm useless there.

 

Today I marinated some tempeh in soy sauce and hot sauce and then fried it in coconut oil. Added it to Jasmine rice with hot sauce and sesame seeds and it was delicious. I used the marinade in the rice instead of using even more soy sauce.

 

Simple and great. I need to start using healthier rices though.

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@Rev

 

It's just a random collection of stuff I have in my house. I don't think I've ever posted anything too extravagent here. The key is just having a bunch of ingredients I can always pull from then having staples like rice, noodles, tofu, seitan, and tempeh for my vegan ass, and then just trying out stuff all of the time. I make most of my meals so sometimes stuff works sometimes stuff doesn't.  In that sense I don't worry about recipes. I just worry about ingredients.

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I had macaroni cheese last night. I love it so much. I've put bacon in before, but never just used bacon fat. May give that a try and see if you can freeze bacon fat next time I cook some.

 

what do you mean dead in a bowl?

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20130305_204521.jpg

 

I made this yesterday. Though not quite to recipe since I didn't put the pancake mix in a blender (who does that, this is why weight watcher people are fat), and also because my housemate is vegetarian so bulked it up with grated carrot as a sort of mince alternative (I made mine with a separate chunk of mince I fried off n added as I was spooning it out) It was rather nice, I've never done savoury pancakes before.

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http://imgur.com/a/iKG8b

 

Food porn for you all. Once he (Kenji of Serious Eats) gets the article up, I'll post it too so we can all make the ultimate holiday meal (Bought or homemade, this shit is expensive) for our really love ones. Seems like a fan and long term fridge space (Something my family doesn't lack) is all you need to pull it off.

 

I had macaroni cheese last night. I love it so much. I've put bacon in before, but never just used bacon fat. May give that a try and see if you can freeze bacon fat next time I cook some.

 

what do you mean dead in a bowl?

Typo. Corrected it. The bacon fat for sure gives the bacon flavor but since its a fat like butter/margarine, I cut out some of that so it doesn't give me a heart attack. Frozen bacon fat... now that might be a good idea for long term storage.

 

And Dean is now forever in my mind as the Pancake Man.

Edited by MaliciousH
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  • 1 month later...

I'm having this for breakfast today.

 

Meat%20Pie%20DZ.jpg

 

Potato%20Ball.jpg

 

Porto's Bakery in Glendale, CA.  Best place for Cuban food in LA.  The place always has a line and a crew of at least 30 working there at any given time.  They have store hours, but generally never close on time, because they still have long lines (and their store policy says to never turn away customers).  The apricot pastry there is also something I highly recommend.

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There's a cuban sandwich shop by me and their policy is that once they sell out of all of their bread for the day they're done.

 

If I'm thinking of the same one (Paseo?), they sell out pretty damn fast some weekends too. Either way, it's probably a better policy than running bread back and forth from other locations. 

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FDS, this would have been up your alley.  I went to a Sikh Children's Festival.  Free food.  All vegetarian, and damn good!  One paneer dish was one of the best I have ever tasted!  Same with some of the chickpea and lentils curries.  Better than most of the vegetarian restaurants I've been to.

 

Indian food is really fantastic without meat since they're so spice forward and many dishes just plain don't require any meat-like substance at all (like you said, the use of lentils, chickpeas, etc.) Thai food is much the same way in my experience.

 

 

There's a cuban sandwich shop by me and their policy is that once they sell out of all of their bread for the day they're done.

 

If I'm thinking of the same one (Paseo?), they sell out pretty damn fast some weekends too. Either way, it's probably a better policy than running bread back and forth from other locations. 

 

Yep, that's it. I guess they just really care about the bread being fresh and don't want to bother with any day old or have the other location run out.

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