Topic: Minichan...
derpy !hoovesEJmo started this discussion 14 years ago #22,488
Thank you.Thank you for being a rock in my life. That's a good thing, mind you. I love each user. You all mean something special to me. I may not to you, and I know some of us may not ever meet. But...
I care about you. Even you do not like me. I wish you all the best. :)
Have a wonderful day. :D
Anonymous B joined in and replied with this 14 years ago, 15 minutes later[^] [v] #353,435
@OP
“I would thank you from the bottom of my heart, but for you my heart has no bottom.â€
Stolen off the web yet its how I feel about you. (Author is anon)
“I would thank you from the bottom of my heart, but for you my heart has no bottom.â€
Stolen off the web yet its how I feel about you. (Author is anon)
derpy !hoovesEJmo (OP) replied with this 14 years ago, 7 minutes later, 23 minutes after the original post[^] [v] #353,438
Anonymous C joined in and replied with this 14 years ago, 2 minutes later, 25 minutes after the original post[^] [v] #353,439
Syntax replied with this 14 years ago, 6 minutes later, 31 minutes after the original post[^] [v] #353,441
Anonymous D joined in and replied with this 14 years ago, 2 minutes later, 34 minutes after the original post[^] [v] #353,443
fucking brony
derpy !hoovesEJmo (OP) replied with this 14 years ago, 6 minutes later, 40 minutes after the original post[^] [v] #353,445
Anonymous E joined in and replied with this 14 years ago, 34 minutes later, 1 hour after the original post[^] [v] #353,450
derpy !hoovesEJmo (OP) replied with this 14 years ago, 19 minutes later, 1 hour after the original post[^] [v] #353,455
@previous (E)
They are actually good! :D I think I might do that one salad recipe (Minus the onions since Krodan is allergic :( ) Anon posted net time.
They are actually good! :D I think I might do that one salad recipe (Minus the onions since Krodan is allergic :( ) Anon posted net time.
Anonymous B replied with this 14 years ago, 7 minutes later, 1 hour after the original post[^] [v] #353,457
@previous (derpy !hoovesEJmo)
I R that anon.
Just reviewed the recipe and suggest instead of onions (needed for crunch-heat) Substitute slices of cucumbers & toss cucumbers in a little red pepper spice.
I R that anon.
Just reviewed the recipe and suggest instead of onions (needed for crunch-heat) Substitute slices of cucumbers & toss cucumbers in a little red pepper spice.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 42 seconds later, 1 hour after the original post[^] [v] #353,458
derpy !hoovesEJmo (OP) double-posted this 14 years ago, 24 seconds later, 1 hour after the original post[^] [v] #353,459
Ash !bbKEtchUp. joined in and replied with this 14 years ago, 4 minutes later, 1 hour after the original post[^] [v] #353,462
Anonymous B replied with this 14 years ago, 2 minutes later, 1 hour after the original post[^] [v] #353,466
@previous (Ash !bbKEtchUp.)
Sure Fennel would be a great addition.
http://minichan.org/topic/22475
Look for the Pinto Bean Tree.
http://ieatfood.net/2011/06/09/heirloom-tomato-avocado-corn-and-pinto-bean-salad/
Sure Fennel would be a great addition.
http://minichan.org/topic/22475
Look for the Pinto Bean Tree.
http://ieatfood.net/2011/06/09/heirloom-tomato-avocado-corn-and-pinto-bean-salad/
Anonymous G joined in and replied with this 14 years ago, 10 minutes later, 2 hours after the original post[^] [v] #353,472
@previous (B)
I like your cooking style, Def.
@353,455 (derpy !hoovesEJmo)
I'm heating up some black eyed peas right now. I cooked them up earlier this week with some tomatoes from my garden. I'm boiling okra and cauliflower for the side. Yum :)
I like your cooking style, Def.
@353,455 (derpy !hoovesEJmo)
I'm heating up some black eyed peas right now. I cooked them up earlier this week with some tomatoes from my garden. I'm boiling okra and cauliflower for the side. Yum :)
Anonymous G double-posted this 14 years ago, 1 minute later, 2 hours after the original post[^] [v] #353,473
@353,462 (Ash !bbKEtchUp.)
I'm guessing somebody intolerant of onion will dislike the entire allium family—garlic is part of it.
I'm guessing somebody intolerant of onion will dislike the entire allium family—garlic is part of it.
Anonymous B replied with this 14 years ago, 28 minutes later, 2 hours after the original post[^] [v] #353,481
@353,472 (G)
Back as a kiddlet my first hobby was chemistry. Cooked up bombs and rockets-fireworks and bigger bombs. My mom was a terrific cook. She trolled the hood for ethnic recipes. Found the original Chile relleno from Spain, which are stuffed with ground spicy meat and a little cheese. Now one of my Fav things to cook. Did not discover Okra until all grown up. Love them and they sure are great in my Gumbos. Really like them cooked just a bit so I add them the traditional way and then add others for the last few minutes b4 serving.
Back as a kiddlet my first hobby was chemistry. Cooked up bombs and rockets-fireworks and bigger bombs. My mom was a terrific cook. She trolled the hood for ethnic recipes. Found the original Chile relleno from Spain, which are stuffed with ground spicy meat and a little cheese. Now one of my Fav things to cook. Did not discover Okra until all grown up. Love them and they sure are great in my Gumbos. Really like them cooked just a bit so I add them the traditional way and then add others for the last few minutes b4 serving.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 5 minutes later, 2 hours after the original post[^] [v] #353,482
@353,462 (Ash !bbKEtchUp.)
@353,466 (B)
@353,472 (G)
@353,473 (G)
@previous (B)
I love all this!
We should have a small MiniDishSharing thread. :D I am going to add these to my families cook book stuff, if ya'll don't mind. :)
@353,466 (B)
@353,472 (G)
@353,473 (G)
@previous (B)
I love all this!
We should have a small MiniDishSharing thread. :D I am going to add these to my families cook book stuff, if ya'll don't mind. :)
Anonymous G replied with this 14 years ago, 4 minutes later, 2 hours after the original post[^] [v] #353,483
@previous (derpy !hoovesEJmo)
I don't mind at all! Knowledge was meant to be shared—especially about good food. Sharing tasty and nourishing food is one of the best things about being human :)
I don't mind at all! Knowledge was meant to be shared—especially about good food. Sharing tasty and nourishing food is one of the best things about being human :)
Ash !bbKEtchUp. replied with this 14 years ago, 43 seconds later, 2 hours after the original post[^] [v] #353,484
@353,482 (derpy !hoovesEJmo)
I would have nothing to share in such a thread. British food is renowned for being boring.
I would have nothing to share in such a thread. British food is renowned for being boring.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 11 minutes later, 2 hours after the original post[^] [v] #353,485
@353,483 (G)
Yay!
@previous (Ash !bbKEtchUp.)
Aw. I am sure it's not! Blood pudding scares me though. And whatever spotted dick is. o_o
Yay!
@previous (Ash !bbKEtchUp.)
Aw. I am sure it's not! Blood pudding scares me though. And whatever spotted dick is. o_o
Anonymous B replied with this 14 years ago, 1 minute later, 2 hours after the original post[^] [v] #353,486
@353,484 (Ash !bbKEtchUp.)
Agree re boring British food EXCEPT Beef with Yorkshire Pudding and English Trifle is still one of my all time favs. Even admit to enjoying Plum Pudding. HowSomEver on trips to England I sure have eaten some great Indian food. Curries in England rock.
Reminds me and I just have to say this. I took a few extension classes at UCLA for Chinese cooking. Then some seminars on Indian and other cultures. Usually just a few hours of each.
Went out to a local Indian market and bought all the spices to make what Americans call Curry. Its a lot of individual spices. Then I watched the infamous trained Chef Matt Millers Youtube where he showed how to make a curry dish.
He in one frying pan added store bought curry powder (no such thing in India) poured the contents into some slop and pronounced it as Curry.
Agree re boring British food EXCEPT Beef with Yorkshire Pudding and English Trifle is still one of my all time favs. Even admit to enjoying Plum Pudding. HowSomEver on trips to England I sure have eaten some great Indian food. Curries in England rock.
Reminds me and I just have to say this. I took a few extension classes at UCLA for Chinese cooking. Then some seminars on Indian and other cultures. Usually just a few hours of each.
Went out to a local Indian market and bought all the spices to make what Americans call Curry. Its a lot of individual spices. Then I watched the infamous trained Chef Matt Millers Youtube where he showed how to make a curry dish.
He in one frying pan added store bought curry powder (no such thing in India) poured the contents into some slop and pronounced it as Curry.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 1 minute later, 2 hours after the original post[^] [v] #353,487
Anonymous E replied with this 14 years ago, 17 seconds later, 2 hours after the original post[^] [v] #353,488
Anonymous H joined in and replied with this 14 years ago, 25 seconds later, 2 hours after the original post[^] [v] #353,489
Ash !bbKEtchUp. replied with this 14 years ago, 27 minutes later, 3 hours after the original post[^] [v] #353,497
@353,485 (derpy !hoovesEJmo)
I don't like black pudding (blood sausage), never have. Spotted Dick is a pudding made of suet and raisins and is very hearty and filling on a cold wet day, it's my favourite pudding.
@353,486 (B)
I like potato hash. It's a good thing to eat in wintertime. I'm going to have some tomorrow or Tuesday.
I don't like black pudding (blood sausage), never have. Spotted Dick is a pudding made of suet and raisins and is very hearty and filling on a cold wet day, it's my favourite pudding.
@353,486 (B)
I like potato hash. It's a good thing to eat in wintertime. I'm going to have some tomorrow or Tuesday.
Anonymous B replied with this 14 years ago, 10 seconds later, 3 hours after the original post[^] [v] #353,498
Anonymous B double-posted this 14 years ago, 2 minutes later, 3 hours after the original post[^] [v] #353,499
@353,497 (Ash !bbKEtchUp.)
> potato hash
I hit Google to see exactly what that is and
Any recipe can achieve greatness by adding bacon.
Amen
> potato hash
I hit Google to see exactly what that is and
Any recipe can achieve greatness by adding bacon.
Amen
Ash !bbKEtchUp. replied with this 14 years ago, 12 minutes later, 3 hours after the original post[^] [v] #353,502
@previous (B)
Lol
It's like a world war 2-era recipe or something because nobody had much choice back then and had to make do. They call it "corned beef hash" on Wikipedia but I've never known anyone to call it that ever. It's real easy to make and so there's a million different ways to do it. The potato hash I eat doesn't look at all like the picture in Wikipedia, it is a lot wetter.
http://en.wikipedia.org/wiki/Hash_%28food%29
Lol
It's like a world war 2-era recipe or something because nobody had much choice back then and had to make do. They call it "corned beef hash" on Wikipedia but I've never known anyone to call it that ever. It's real easy to make and so there's a million different ways to do it. The potato hash I eat doesn't look at all like the picture in Wikipedia, it is a lot wetter.
http://en.wikipedia.org/wiki/Hash_%28food%29
(Edited 1 minute later.)
Anonymous B replied with this 14 years ago, 6 minutes later, 3 hours after the original post[^] [v] #353,503
derpy !hoovesEJmo (OP) replied with this 14 years ago, 6 minutes later, 3 hours after the original post[^] [v] #353,504
@353,502 (Ash !bbKEtchUp.)
Oh wow, I used to eat that a lot.
lolpuppyonkeyboardedit
Oh wow, I used to eat that a lot.
lolpuppyonkeyboardedit
(Edited 42 seconds later.)
Ash !bbKEtchUp. replied with this 14 years ago, 11 minutes later, 4 hours after the original post[^] [v] #353,507
@353,503 (B)
I don't really have a proper recipe and mostly I just forego measurements and use my own judgement but I'll try. Also it is really versatile and I can add whatever I happen to have when I am making it and change how much of whatever I put in it on whim, but this is how to make a basic one with not a lot of things.
So get some potatoes, peel them and chop them into decent sized chunks, season them with salt and boil them in beef stock (you can make your own or use instant stock powder, it doesn't really matter) along with some sliced carrots (you don't need a lot, 1 big carrot or 1.5 medium ones should be fine), and diced onion (sometimes I lightly fry first, sometimes not). Just use around half an onion if you are just cooking for yourself, you can add more if you like (again, it's versatile. It's very hard to ruin this dish). Anyway just cook that up for a bit, add some gravy and corned beef (or chopped roast beef, if you like. Or any other kind of beef, really). Just make sure it's been cooked already, don't use anything raw) and reduce it until it's sufficiently thick for your tastes.
Not posh in any way, but it does its job. Not sure if you'd enjoy it though because it's always warm where you live, if you were thinking of doing it. It's heavy and warming, which might make you uncomfortable. Winter food.
I don't really have a proper recipe and mostly I just forego measurements and use my own judgement but I'll try. Also it is really versatile and I can add whatever I happen to have when I am making it and change how much of whatever I put in it on whim, but this is how to make a basic one with not a lot of things.
So get some potatoes, peel them and chop them into decent sized chunks, season them with salt and boil them in beef stock (you can make your own or use instant stock powder, it doesn't really matter) along with some sliced carrots (you don't need a lot, 1 big carrot or 1.5 medium ones should be fine), and diced onion (sometimes I lightly fry first, sometimes not). Just use around half an onion if you are just cooking for yourself, you can add more if you like (again, it's versatile. It's very hard to ruin this dish). Anyway just cook that up for a bit, add some gravy and corned beef (or chopped roast beef, if you like. Or any other kind of beef, really). Just make sure it's been cooked already, don't use anything raw) and reduce it until it's sufficiently thick for your tastes.
Not posh in any way, but it does its job. Not sure if you'd enjoy it though because it's always warm where you live, if you were thinking of doing it. It's heavy and warming, which might make you uncomfortable. Winter food.
Anonymous B replied with this 14 years ago, 1 hour later, 5 hours after the original post[^] [v] #353,540
@previous (Ash !bbKEtchUp.)
Thanks I will play with that in Winter. On occasions it does get chill here. 15.5556 C and yes I had to convert 60F lol
Thanks I will play with that in Winter. On occasions it does get chill here. 15.5556 C and yes I had to convert 60F lol
Anonymous I joined in and replied with this 14 years ago, 4 minutes later, 5 hours after the original post[^] [v] #353,542
Anonymous B replied with this 14 years ago, 7 minutes later, 5 hours after the original post[^] [v] #353,544
@previous (I)
Currently 84 and forecast says 90 tomorrow. Its not common to drop below 65. Nov Dec Jan here is often warm. Funny because when I lived in NSW Australia that was true as well. Memories of a Midnight on Christmas with 100+ weather.
Currently 84 and forecast says 90 tomorrow. Its not common to drop below 65. Nov Dec Jan here is often warm. Funny because when I lived in NSW Australia that was true as well. Memories of a Midnight on Christmas with 100+ weather.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 44 seconds later, 5 hours after the original post[^] [v] #353,545
Yay recipes. :D
Anonymous G replied with this 14 years ago, 2 days later, 2 days after the original post[^] [v] #354,153
Hnnnnnnnggggggggggg dinner was amazing
Jambalaya with black eyed peas.
1 green pepper, chopped
1/2 purple pepper, chopped
3 stalks of celery, small slices
1/2 sweet onion, diced
Sweat the above in oil for ~5 minutes
2 small ancho chilies, diced
3 cloves of garlic, diced
Add these and cook another ~5 minutes
Oregano, thyme, paprika, red pepper flakes, and bay leaf (because I didn't have proper Cajun seasoning).
1 cup basmati rice
Add and stir, allowing the rice to toast in the oil and seasonings
16 oz stewed tomatoes
Add and cover the pot, cooking until done
Separately, reconstitute with hot water:
8 oz soy curls
Vegan bouillon
Add cooked beans and the soy curls at the end to heat and mix.
Enjoy :)
Non-vegan version: sausage and bacon!
Jambalaya with black eyed peas.
1 green pepper, chopped
1/2 purple pepper, chopped
3 stalks of celery, small slices
1/2 sweet onion, diced
Sweat the above in oil for ~5 minutes
2 small ancho chilies, diced
3 cloves of garlic, diced
Add these and cook another ~5 minutes
Oregano, thyme, paprika, red pepper flakes, and bay leaf (because I didn't have proper Cajun seasoning).
1 cup basmati rice
Add and stir, allowing the rice to toast in the oil and seasonings
16 oz stewed tomatoes
Add and cover the pot, cooking until done
Separately, reconstitute with hot water:
8 oz soy curls
Vegan bouillon
Add cooked beans and the soy curls at the end to heat and mix.
Enjoy :)
Non-vegan version: sausage and bacon!
(Edited 9 minutes later.)
[^_^] !IOdbnXsKDk joined in and replied with this 14 years ago, 13 hours later, 3 days after the original post[^] [v] #354,243
Thanks to YOU op!