OT; What are you eating or cooking, part 216960
 If I could, I would. I swear.
|
DrWatson private msg quote post Address this user | |
| Zucchini boats are a personal favorite. | ||
| Post 351 • IP flag post | ||
 I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
| Nice coaster B, I have a couple Hulk ones. Quote: Originally Posted by DrWatsonAdmittedly, I get tired of the pepper half way thru and eat the stuffing. |
||
| Post 352 • IP flag post | ||
 Masculinity takes a holiday.
|
EbayMafia private msg quote post Address this user | |
Quote:Originally Posted by Davethebrave When my brother lived in the dorms he says that they saw the cafeteria being restocked one night. He claims the boxes were labeled "Grade D but edible". |
||
| Post 353 • IP flag post | ||
 Collector
|
BrianGreensnips private msg quote post Address this user | |
| @HeinzDad I love stuffed peppers but I have never had cheese on top. My mom who passed away used to cook it up with the stuffed cabbage. I now have my wife and daughter doing it that way too. | ||
| Post 354 • IP flag post | ||
|
I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
Quote:Originally Posted by DrWatsonYou might like the zucchini skillet recipe we have. |
||
| Post 355 • IP flag post | ||
|
I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
Quote:Originally Posted by BrianGreensnipsI think that’s how my Grams made it. Wife uses cheese. |
||
| Post 356 • IP flag post | ||
|
Collector
|
BrianGreensnips private msg quote post Address this user | |
 A slight variation from the salmon I cooked last week. Today we have salmon on a bed of spring mix.red and orange peppers, red onions and jalapenos peppers with a light drizzle of apple honey vinaigrette. I am now down 106 pounds and I will do whatever it takes to keep the weight off.I am actually looking to lose another 20 pounds by the end of the summer. Working out 3 to 4 times a week is great for me, however this is 70% of it in my opinion. |
||
| Post 357 • IP flag post | ||
|
I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
Use up tortilla chip crumbs on chicken for baked chicken fingers. Whatever marinade one chooses to use will hold the crumbs, no need for eggs or milk.  |
||
| Post 358 • IP flag post | ||
 " . "
|
Davethebrave private msg quote post Address this user | |
| @BrianGreensnips Those are great results. Diet is easily 70% of it. Balance is also key. @HeinzDad In appreciate the creativity. Many times it is mixing and matching leftovers that results in some of the coolest dishes. |
||
| Post 359 • IP flag post | ||
|
Collector
|
BrianGreensnips private msg quote post Address this user | |
Quote:Originally Posted by Davethebrave Thanks Dave. I would also say being consistent is important. |
||
| Post 360 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
Dinner. |
||
| Post 361 • IP flag post | ||
 The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| Looks like orange beef. | ||
| Post 362 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
| @Bronte Close but wrong protein. | ||
| Post 363 • IP flag post | ||
|
Collector
|
BrianGreensnips private msg quote post Address this user | |
| Pork? | ||
| Post 364 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
| Hint: it is thinly breaded and double fried. Also tastes like chicken. |
||
| Post 365 • IP flag post | ||
|
The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| Orange chicken? | ||
| Post 366 • IP flag post | ||
|
If I could, I would. I swear.
|
DrWatson private msg quote post Address this user | |
| Freezer and pantry dinner tonight as I'm under the weather. Cracker Barrel White Cheddar boxed macaroni and cheese, microwave Green Giant Tuscan broccoli, and Gorton's frozen parmesan crusted fish fillets. I did have some homemade tartar sauce left over from last Sunday. | ||
| Post 367 • IP flag post | ||
 Where's his Bat-package?
|
Byrdibyrd private msg quote post Address this user | |
I ate a snickerdoodle.  @Davethebrave Thinly breaded, double-fried, tastes like chicken... When I had something I would describe like that, it was rattlesnake.  |
||
| Post 368 • IP flag post | ||
|
The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| By your points I'm assuming it was indeed chicken. I know a Chinese place by me that used to serve ostrich. Bought it for my boss, but didn't have the guts to try it myself.... |
||
| Post 369 • IP flag post | ||
|
I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
| no one knows what General Tso's chicken is? correction: I guess it is orange. Broccoli mentally induced the general.... not the insurance guy... |
||
| Post 370 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
| Chicken indeed. I’ve had ostrich, gator, snake, snail, but to the best of my knowledge no puppy dog tails. Quote: Originally Posted by Bronte |
||
| Post 371 • IP flag post | ||
|
The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| Did you make it yourself? Or is it from restaurant? If you made it from scratch you have a recipe uou can share? @HeinzDad General tsaos chicken I've never seen broccoli but I'm sure restaurants vary from place to place.... |
||
| Post 372 • IP flag post | ||
|
I'm a McNugget guzzler.
|
HeinzDad private msg quote post Address this user | |
| My knowledge is likely trash. I speak on restaurants' behalf since I don't know my way around a wok. | ||
| Post 373 • IP flag post | ||
|
The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| I don't either. I know only from the Chinese places by me. Or buffets from back in the day. My brother bought a wok so he could make Chinese dishes. Apparently it is mandatory to have a high heat source for some dishes. That can't be replicated on a stove top apparently. Something to do with dragons breath and high heat in Chinese cooking.....  |
||
| Post 374 • IP flag post | ||
|
Where's his Bat-package?
|
Byrdibyrd private msg quote post Address this user | |
Quote:Originally Posted by Bronte There is an ostrich farm a couple towns over, so I've had ostrich burgers before and they're really quite good. I've also had elk, bison, wild boar, frog legs, escargot, squid ink spaghetti, the aforementioned rattlesnake, Rocky Mountain oysters, and lots of other strangeness. I rather enjoy the adventure. I'd love to try alligator someday. |
||
| Post 375 • IP flag post | ||
|
If I could, I would. I swear.
|
DrWatson private msg quote post Address this user | |
| I've had alligator tail in New Orleans a few times. It was served as if it were chicken nuggets. | ||
| Post 376 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
| The dish is an amalgam because we (usually “I”) cook every day and it is typically after I’ve been up for 13-14 hrs… so practicality trumps details. My wife does take down some of my recipes to execute when I’m not cooking but I go by intuition rather than measuring ingredients. It isn’t really exactly general tso, or orange chicken, or sesame chicken. Closest is general tso (which I think goes very well with broccoli). Batter (tonight) was blend of cornstarch and flour. Chicken in egg, soy, garlic, marinade for about 2 hrs. Sauce includes chinese black vinegar (soeos), hoisin, dark brown sugar, cayenne, ginger, lime juice to add tang, garlic and rice wine (plus water and soy). Cornstarch to thicken. Toasted sesame seeds. Fried in rotating batches (2 batches, twice fried each) in canola at 350 degrees - flame up when dropping a batch, back flame off when emptying to keep oil temp constant. Broccoli was wok stir fried. Easy meal. I add more heat separately. If it was for just wife and me then the ingredients would have more zing and less zang. |
||
| Post 377 • IP flag post | ||
|
The apple sauce and pudding were the best part...
|
Bronte private msg quote post Address this user | |
| Thank you. I'll share this with my brother. Never heard of Chinese black vinegar | ||
| Post 378 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
| There aren’t many dishes I won’t try. Setting aside dumb ones (puffer fish) or dishes solely to prove something (puffer fish again?) Alligator was okay. Best I can describe it is between turkey and bison. So a bit grainy and drier than chicken and beef lol. Edit: “dumb” being a real risk of illness or death Quote: Originally Posted by Byrdibyrd |
||
| Post 379 • IP flag post | ||
|
" . "
|
Davethebrave private msg quote post Address this user | |
Quote:Originally Posted by Bronte It isn’t so much a recipe as a list. I am sure my wife has an “execution” copy somewhere of another variant that I’ve made. There is a great drunken noodle chicken I used to make that I’m sure isn’t too authentic (but maybe not far off)… my wife made me walk her through the steps with actual measurements. She then became the one to recreate it… and was more consistent than me. |
||
| Post 380 • IP flag post | ||