What's for Dinner?
07-16-2006, 06:47 PM
#281
Senior Moderator
Salad and stirfried veggies w/ tofu tonight...My 30 minute dinner. 
And oh, brown rice.
And oh, brown rice.
07-16-2006, 06:54 PM
#282
Senior Moderator
I bought one of these to start cooking different meals.. Note: I can't cook and burn everything so this is starter..
If anyone has any ideas, suggestions or tips for me
If anyone has any ideas, suggestions or tips for me
07-16-2006, 06:59 PM
#283
Go Giants
Originally Posted by wstevens
You mean you actually didin't realize you were spelling Thai wrong?
Homer Simpson (AKA Max Powers) "Thai good, like shirt?"
07-16-2006, 07:01 PM
#284
Go Giants
Originally Posted by TheThirdMan
My friend who went to the american school says the Texas Embassy has the best tex-mex there
Best Pub In St.Johns Wood: The Clifton, The Star(hs bar, so a young crowd)
he also recommends Pizza Express!!
Best Pub In St.Johns Wood: The Clifton, The Star(hs bar, so a young crowd)
he also recommends Pizza Express!!
07-16-2006, 08:18 PM
#286
Originally Posted by Jonesi
I bought one of these to start cooking different meals.. Note: I can't cook and burn everything so this is starter..
If anyone has any ideas, suggestions or tips for me
If anyone has any ideas, suggestions or tips for me
07-16-2006, 09:36 PM
#288
Senior Moderator
ramen noodles 
07-17-2006, 02:38 AM
#292
That's Racist
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Originally Posted by Jonesi
I bought one of these to start cooking different meals.. Note: I can't cook and burn everything so this is starter..
If anyone has any ideas, suggestions or tips for me
If anyone has any ideas, suggestions or tips for me
Links? =P. I'm getting tired of the foreman grill.
I had porkchops off the grill today. (straight defrosted and thrown on the grill). Put A1, Soy Sauce Paste and a bit of tapatio for a dipping sauce.
07-17-2006, 06:56 AM
#293
Go Giants
Originally Posted by cTLgo
tye
07-17-2006, 08:31 AM
#295
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Originally Posted by JJ4Short
Roti = Teh Great
Didn't know indians ate roti, then again a lot of caribbean meals have East Indian ties.
Didn't know indians ate roti, then again a lot of caribbean meals have East Indian ties.
the word roti should have tipped you off. 
But I guess if you've heard it all your life and its part of your cuisine, not making the connection understandable.
07-17-2006, 08:36 AM
#296
Whenever I make dinner, I usually make microwave shrimp scampi, but didn't use the microwave. I cooked that shit (350 degrees for about 10-12 minutes). It's easier to make than "regular" schrimp scampi, and frankly, to me, it tastes better. Just google "microwave shrimp scampi," and you're there.
I usually put that over white rice. I think that's what made my wife fall in love with me!
Tonight I might try Jamaican Jerk chicken with a couple of bottles of Red Stripe.
I usually put that over white rice. I think that's what made my wife fall in love with me!
Tonight I might try Jamaican Jerk chicken with a couple of bottles of Red Stripe.
07-17-2006, 10:44 AM
#297
Interesting. Interesting.
Wow..only upon reading this thread again (and paying attention) did I realize that Omicron cooked soopa's 
meal that he took photos of in the first post.
That's awesome. Omicron should set his sights on being a chef.
I can see it now....
http://www.tvgasm.com/archives/clipgasm/002357.php
meal that he took photos of in the first post.That's awesome. Omicron should set his sights on being a chef.
I can see it now....
http://www.tvgasm.com/archives/clipgasm/002357.php
07-17-2006, 10:48 AM
#299
Go Giants
Originally Posted by wstevens
Wow..only upon reading this thread again (and paying attention) did I realize that Omicron cooked soopa's meal that he took photos of in the first post.
That's awesome. Omicron should set his sights on being a chef.
I can see it now....
http://www.tvgasm.com/archives/clipgasm/002357.php
meal that he took photos of in the first post.That's awesome. Omicron should set his sights on being a chef.
I can see it now....
http://www.tvgasm.com/archives/clipgasm/002357.php
"I aint cooking for some emo donkey!!"Edit: I am also impressed. One thing I want to do in London is learn how to cook. Andrew, want to school me?
07-17-2006, 10:51 AM
#300
teh Senior Instigator
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Pork Tenderloin over a bed of rice w/ a little gravy and grilled asparagus
Starting my Ceviche for tomorrow night
2 lbs of firm, any fish, I use Mahi Mahi and shrimp as well, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Starting my Ceviche for tomorrow night
2 lbs of firm, any fish, I use Mahi Mahi and shrimp as well, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
07-17-2006, 11:09 AM
#302
Suzuka Master
Originally Posted by soopa
Potpower: So, it's raw?
07-17-2006, 11:14 AM
#303
teh Senior Instigator
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Originally Posted by soopa
Potpower: So, it's raw?
No, the citrus in the lime and lemons cooks the fish
here's some info on it
http://en.wikipedia.org/wiki/Ceviche
07-17-2006, 11:15 AM
#304
My latest favorite is grilled asparagus. Asparagus, brushed down with a little olive oil, seasoned with salt and pepper (or whatever you like) and slapped down right on the grill. Constant repetition has taught me that it's better to lay them down perpendicular to the grill grate, otherwise they get all sooty. 
07-17-2006, 11:16 AM
#305
teh Senior Instigator
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Originally Posted by Always Dirty
My latest favorite is grilled asparagus. Asparagus, brushed down with a little olive oil, seasoned with salt and pepper (or whatever you like) and slapped down right on the grill. Constant repetition has taught me that it's better to lay them down perpendicular to the grill grate, otherwise they get all sooty.
07-17-2006, 11:17 AM
#306
The Creator
Originally Posted by CLpower
No, the citrus in the lime and lemons cooks the fish
here's some info on it
http://en.wikipedia.org/wiki/Ceviche
here's some info on it
http://en.wikipedia.org/wiki/Ceviche
07-17-2006, 11:19 AM
#307
The Creator
Originally Posted by soopa
Lemons/Limes aren't acidic enough
07-17-2006, 11:20 AM
#308
The Creator
Originally Posted by Always Dirty
My latest favorite is grilled asparagus. Asparagus, brushed down with a little olive oil, seasoned with salt and pepper (or whatever you like) and slapped down right on the grill. Constant repetition has taught me that it's better to lay them down perpendicular to the grill grate, otherwise they get all sooty.
I grill asparagus alot. I usually toss them in a little salted boiling water for a minute before hand, find it leaves them a little moister and helps them retain their color on the grill.
07-17-2006, 11:20 AM
#309
teh Senior Instigator
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Originally Posted by soopa
Not really though. Lemons/Limes aren't acidic enough to "cook" a piece of fish through... especially in an hour. Just make sure you're getting quality seafood, which is much easier to do in California than elsewhere.
I think you'd be very suprised how quickly it cooks, but if you did notice, I said it must sit for 6 hours
The lemons and limes do a fine job at cooking the fish, esp. since you slice it up into small pieces. Try it w/ a red fish sometime, as you can sit and watch it cook.
07-17-2006, 11:22 AM
#310
The Creator
Originally Posted by CLpower
I think you'd be very suprised how quickly it cooks, but if you did notice, I said it must sit for 6 hours
The lemons and limes do a fine job at cooking the fish, esp. since you slice it up into small pieces. Try it w/ a red fish sometime, as you can sit and watch it cook.
The lemons and limes do a fine job at cooking the fish, esp. since you slice it up into small pieces. Try it w/ a red fish sometime, as you can sit and watch it cook.
07-17-2006, 11:23 AM
#311
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Originally Posted by CLpower
Pork Tenderloin over a bed of rice w/ a little gravy and grilled asparagus
Starting my Ceviche for tomorrow night
2 lbs of firm, any fish, I use Mahi Mahi and shrimp as well, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Starting my Ceviche for tomorrow night
2 lbs of firm, any fish, I use Mahi Mahi and shrimp as well, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Clpower, if you have any tangerines squeeze those puppies into your cevice along with your lime and lemon juice. It tastes great. I also noticed your recipe doesn't call for straining the ceviche after it has sat in the fridge for 6 hours. The juices will be very fishy smelling / tasting after 6 hours. If you just strain it and add new lemon/lime/tangerine(if u like) juice it will taste all that much better. The other day I made a shrimp scallop ceviche and it was off the hook!!!Soopa, Ceviche is prepared raw. The lemon/lime juice with its high acidity literally "cooks"(denatures) the fish/shrimp over several hours in the fridge. This dish right here is what actually opened my mind to eating fish. It tasted so good I couldnt believe it was prepared raw.
07-17-2006, 11:25 AM
#312
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Originally Posted by soopa
I grill asparagus alot. I usually toss them in a little salted boiling water for a minute before hand, find it leaves them a little moister and helps them retain their color on the grill.
I've been wrapping mine in foil lately and putting them on the ground, does a great job at retaining moisture.
07-17-2006, 11:26 AM
#313
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Originally Posted by Jonesi
I bought one of these to start cooking different meals.. Note: I can't cook and burn everything so this is starter..
If anyone has any ideas, suggestions or tips for me
If anyone has any ideas, suggestions or tips for me
this book
http://www.amazon.com/gp/product/069...lance&n=283155
Great slow cooker recipe book!
07-17-2006, 11:30 AM
#314
Suzuka Master
Originally Posted by CLpower
I've been wrapping mine in foil lately and putting them on the ground, does a great job at retaining moisture.
I wrap mine up in a foil pocket, but I am sure to leave a big air pocket in there to help steam them on the grill. I like to put a little sea salt, a little lemon juice, and a little black pepper in the pocket before they go on. 
The only thing I don't like about asparagus is 1 definate side effect: FOUL-smelling piss for about the next 12 hours.
07-17-2006, 11:30 AM
#315
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Originally Posted by CLpower
I've been wrapping mine in foil lately and putting them on the ground, does a great job at retaining moisture.
Asparagus wraps - (great for appetizers)
1 Blanched asparagus
1 strip of proscuitto ( size of a cigarette )
a/n Fresh parmesean
a/n melted butter
filo dough cut into 4" x 4 squares ( your wrap )
- Lay out filo dough
-Brush whole square with butter
-sprinkle a nice layer of parm
-lay piece of proscuitto, then asparagus on the filo dough square
-wrap into a roll
- cook in oven for 4-5 min. @ 375 until nice and golden/crispy.
07-17-2006, 11:34 AM
#317
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Originally Posted by Edr0e
Asparagus wraps - (great for appetizers)
1 Blanched asparagus
1 strip of proscuitto ( size of a cigarette )
a/n Fresh parmesean
a/n melted butter
filo dough cut into 4" x 4 squares ( your wrap )
- Lay out filo dough
-Brush whole square with butter
-sprinkle a nice layer of parm
-lay piece of proscuitto, then asparagus on the filo dough square
-wrap into a roll
- cook in oven for 4-5 min. @ 375 until nice and golden/crispy.
1 Blanched asparagus
1 strip of proscuitto ( size of a cigarette )
a/n Fresh parmesean
a/n melted butter
filo dough cut into 4" x 4 squares ( your wrap )
- Lay out filo dough
-Brush whole square with butter
-sprinkle a nice layer of parm
-lay piece of proscuitto, then asparagus on the filo dough square
-wrap into a roll
- cook in oven for 4-5 min. @ 375 until nice and golden/crispy.
I've wanted to try this for a long time, now I'll have to!
07-17-2006, 11:36 AM
#318
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Originally Posted by CLpower
I've wanted to try this for a long time, now I'll have to!
We served this at a wedding banquet on saturday night. People were eating them like hotcakes. The platters were coming in empty faster than we could cook them... and we were doing a couple hundred wraps at a time in the oven.
the world for a man who can cook. i survive off of coffee. can bake anything, haven't mastered the whole cooking thing. 