Cooking thread

Quote: Fleastiff

On what basis do you say that? Is it just that you think a fellow gourmand is a good credit risk?

You're obviously a person of highly refined taste, class and quality, yes. Not like the rest of the hoi palloi around here.

Quote: pew

You're obviously a person of highly refined taste, class and quality, yes. Not like the rest of the hoi palloi around here.

I don't know how to play poker so I doubt I'll ever be in a game with you, but I sure think anyone who can post with such a straight face would be a formidable poker player.

Walmart just had small bottles of Aloe Vera drink, not even labled juice.

I may have to go to Amazon dot com for groceries but will have to wait for next months check as I've already spent Augusts.

Quote: Fleastiff

Walmart just had small bottles of Aloe Vera drink, not even labled juice.

I may have to go to Amazon dot com for groceries but will have to wait for next months check as I've already spent Augusts.

Use credit, it will feel much nicer to die owing money to credit cards.

Would you extend credit to a mendicant known as 'flea stiff'?

Quote: Fleastiff

Walmart just had small bottles of Aloe Vera drink, not even labled juice. I may have to go to Amazon dot com for groceries but will have to wait for next months check as I've already spent Augusts.

I did manage to get Walnuts, Peanuts, Cashews, Almonds, as well as some Flax Seed Meal. However, no aloe vera juice so I can't start the blenderized nut drink yet. (I also have some real food to use up first, before I go back onto my alternate day 500 calorie diet). No more Liquid Chalk however, its just too expensive and tastes terrible, to boot.

EDIT: It seems I am going to have to conquor this addiction that I've developed to Flour Burrito bread.

Double Edit: Mr. Pew, It seems that my math difficulties have also caused me to under-estimate my alcohol intake from the Probiotic Lemon Ginger "tea" that I've been drinking. That pesky decimal point does it all the time.

That Quinona stuff is good... sort of like grits. I found out you have to cook it first.

what about salted shelled pumpkin seeds? Do I just grind them in the blender or somehow remove the shells from the seed?

I've just about perfected my cottage cheese sauce, except for what to call it.

I can't provide amounts for all ingredients, as I tend to do rather well at simply adding as much as I want. So:

1 cup non-fat milk
3-4 cloves of garlic, quartered
210 grs. tomato puree
cottage cheese
ricotta cheese
Greek yogurt or light jocoque
1/2 tsp. ground cumin
paprika(*)

Put it all in a blender and liquefy.

Afterwards the sauce either needs to go into the oven with whatever you're making it with, or cooked in a saucepan until it boils. This serves to melt the cheese making up the bulk of it.

I've made it with beef patties, pasta, and now with chicken. I want to try it with a whole breast of chicken, with bone and skin, along with two wings and two legs, adding some potatoes and sausages, and see how that comes off. I'm uncertain as to whether I should roast the chicken for a bit first or not.

This week I made it with chicken and stir-fried cabbage with onions and poblano strips. I should have added more poblano and left some veins in for a bit of a kick. I also added sweet corn kernels and grated Manchego cheese. Served over a bed of rice.

(*) Paprika tends to clump. Clumps don't play well with liquid ingredients. In order to prevent the clumping from being an issue, I dispense the paprika from a salt shaker type container (the clumps brake up, or at least fail to pass through). How the hell do you measure something like that?

This weekend I want to try a variation of my sauce for pasta primavera. Pretty much the same as above, but without tomato puree, cumin or paprika. Instead I'll put in a bit of pepper, and some pesto and fine herbs.

ATTENTION COFFEE CONNESEIRUS CONNESURES DRINKERS: What the heck is a Twelve Hour cold press slow drip toddy? And why does it cost four dollars?