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Had To Get It On |
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Monday, August 7, 2006 at 7:22 PM Maybe we can share some recipes. I just made some Chicken Pesto Pasta Salad. I'm not much of a cook, I just took Betty Crocker's directions and modified them. Chicken Pesto Pasta Salad
Took about an hour. 16 oz of spiral pasta
2 lbs of chicken breast
4 cups of lettuce
1/2 cup of green onions
1 tomato
1 cup italian salad dressing
1 container of basil pesto
1 can water chestnuts
1/2 cup of cheddar
grated parmesan cheese
croutons
seasoning Chop up the chicken.
Sautee the chicken pieces for about 15 minutes.
While the chicken is cooking I added seasoned salt, oregano,
pepper, salt, nature's seasoning, garlic and italian seasoning.
Boil the pasta for about 10 minutes. I put butter and salt in there too.
Chop up the tomato, green onions, water chestnuts and lettuce.
Shred the cheese.
Shake all of the ingredients in a bowl. We had garlic bread and Yuengling with it. A nice summer meal. —Had To Get It On |
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ItHadToBeJew |
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Monday, August 7, 2006 at 7:25 PM
Edited Monday, August 7, 2006 at 7:29 PM Buy one can Chef Boyardee Mini Raviolis
Open can Chef Boyardee Mini Raviolis with can opener.
Heat Chef Boyardee Mini Raviolis in sauce pan over low heat on stove.
Eat Chef Boyardee Mini Raviolis.
Cry. —ItHadToBeJew |
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adams_babymomma |
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Monday, August 7, 2006 at 7:29 PM how to make mashed potatoes (sp?) 1 cup water
1 cup milk
2 tablespoon of real butter heat in a sauce pan, till it boils stir in the mashed, let stand 1 min. whip with fork for 2 min. RACHEL HOEBAG RAY WATCH OUT!! —adams_babymomma |
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mandeemoo22 |
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Monday, August 7, 2006 at 7:40 PM bowl of cereal pour cereal into bowl
mix with milk
eat it
omgomgomgomgsoclever —mandeemoo22 |
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Beat It! |
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Monday, August 7, 2006 at 7:48 PM Fun fact: I'm a very good cook. But I don't really have recipes with like specific measurements and stuff. —Beat It! |
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Had To Get It On |
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Monday, August 7, 2006 at 7:54 PM Can you hook us up with something even with out measurements? I'm always trying to cook new things. —Had To Get It On |
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Robin |
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Monday, August 7, 2006 at 8:57 PM
Edited Monday, August 7, 2006 at 8:58 PM Okay soft taco time... adapted from the back of the Minute Rice Box. 1 lb. hamburger
1 cup salsa
package of taco seasoning
1 cup instant rice
8 tortillas
1 cup shredded cheese brown meat
stir in water, salsa, and taco mix
boil
add rice
take off heat
cover
stand for 5 minutes
put in tortilla
add cheese
eat. The receipt says it makes 4 servings of 2 tacos, but it's more like 6. —Robin |
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mandeemoo22 |
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Monday, August 7, 2006 at 9:05 PM Peanut butter and jelly First you take the peanuts and you crush them, you crush them.
Then you take the grapes and you squish them, you squish them.
Then you take the bread and you spread it, you spread it.
Then you take your sandwich and you eat it, you eat it.
For your peanut peanut butter and jelly! —mandeemoo22 |
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plurry |
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Monday, August 7, 2006 at 9:43 PM find road kill on hot black top.
leave in place, passing cars will press meat.
cook for 6 hours.
peel animal off pavement and place on dirty plate or hubcap.
garnish with dandelion.
serve with taco bell mild sauce or catsup packets. —plurry |
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anobody |
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Monday, August 7, 2006 at 10:49 PM Buttermilk WafflesIn one bowl, mix
1 and 3/4 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt In another bowl, mix
2 eggs
2 cups buttermilk
1/2 cup melted butter
1 teaspoon vanilla
pour the liquid ingredients into a depression made in the dry ingredients mix just enough that the powder is moistened but still lumpy (I like vanilla a lot so I usually increase the vanilla to about 1 tablespoon or more) Weird thing about buttermilk - it's already spoiled and actually improves with age; disgusting but the waffles actually taste better when it's thick, chunky, and goopy - think Alien Nation. —anobody |
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AsianOrJew |
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Monday, August 7, 2006 at 11:29 PM The thingy at the top of my gmail account that gives links to news stories and stuff also puts links to recipes on there. For some reason, though, every single one of them involves spam in some capacity. Why? —AsianOrJew |
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Colin |
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Monday, August 7, 2006 at 11:44 PM 1 bag (should be about 12 oz) of frozen raspberries
2 cups of whipping cream
1/2 cup of Spelnda or sugar
1 tsp of vanilla Combine cream, vanilla and sweetner in large bowl.
Add berries and stir to combine.
Let sit 10 minutes and serve. It's like almost melted ice cream. Almost no sugar, though. Just what's in the berries. —Colin |
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Colin |
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Monday, August 7, 2006 at 11:47 PM A note about the waffles: If you overmix any flour based food, you will make glue. Glue is bad when you want waffles or pancakes or biscuits. You should literally stir 10 times and stop. The moisture in the bowl will dissolve the lumps. Another tip when making cookies: After making your dough, place it in the fridge for at least an hour to cool the butter down (you are using real unsalted butter, right? RIGHT?). Otherwise your cookies will end up flat when baked. Intead of puffy like Martha makes on tv. —Colin |
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TortillaFactory |
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Monday, August 7, 2006 at 11:49 PM For some reason, though, every single one of them involves spam in some capacity. Why? I always assumed it was an unfortunate side effect of the word-recognition advertising - although I suppose it might be on purpose. —TortillaFactory |
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catloaf |
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Tuesday, August 8, 2006 at 1:48 AM one pound bag of fresh cranberries
one cup water
one cup granulated sugar In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes. Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving.
*SNIFF*
I miss Adam.
—catloaf |
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rAnCIDsICk@!!! |
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Tuesday, August 8, 2006 at 2:30 AM My lovely Boracho chicken (Drunk Chicken) 
1. Whole young chicken
2. Minced Garlic
3. Season Salt
4. Pepper
5. 1 onion 6.A bottle of Goya's "Mojo crillo" You can find this in the latin food section at your grocery store.
7. Your favorite bbq sauce
And the best ingredient of all a 12 pack of beer in a *Alluminum Can*.
Most important part is to buy the beer in a can. Take a small knife and just make a small slit at the top of the chicken to seperate the skin from the body so you'll have like this skin pocket. Don't make the pocket too wide, you just want to be able slide your hand around the sides. Pour the Mojo in the pocket and massage the bird.
Then take a tablespoon and scoop some garlic in and spread around the pocket and massage. Now pour the mojo around the sides then
Sprinkle a REASONABLE ammount of Pepper and Season salt around the sides. Slice the onion to get a couple of rings and then Crack open a beer and drink it
till it's a bout half way full. Get a can opener and take the top off, put the onions in with a little garlic and then stuff
it into the bottom of the bird. Set it on a med high grill.
Use the legs and can like a tri-pod to balance the bird and close the grill.
Should take about an hour to cook, just keep checking it to make sure it's not burning.
Then when it's 5 min till it's done grab a brush and baste with your fav bbq sauce.
Viola!
—rAnCIDsICk@!!! |
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pookie |
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Tuesday, August 8, 2006 at 2:32 AM ^ I call it beer butt chicken. Yum. —pookie |
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catloaf |
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Tuesday, August 8, 2006 at 2:33 AM ^I call it buttsecks chicken. Good times. —catloaf |
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pookie |
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Tuesday, August 8, 2006 at 2:34 AM What the hell are you putting in your chicken? —pookie |
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catloaf |
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Tuesday, August 8, 2006 at 2:38 AM Ancient Chinese secret... —catloaf |
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rAnCIDsICk@!!! |
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Tuesday, August 8, 2006 at 2:59 AM
Edited Tuesday, August 8, 2006 at 3:01 AM Oh god yes!
Cook that shit bitch!
 Oh my throbbing member!
It hurts.....
 I just came in my work pants.
![](http://i29.photobucket.com/albums/c294/rancidsick/rachel3.jpg") —rAnCIDsICk@!!! |
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rAnCIDsICk@!!! |
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Tuesday, August 8, 2006 at 3:14 AM It's bomb bay my brother.
Real simple, real good. Throw some hot sauce on that shit and it's a party. —rAnCIDsICk@!!! |
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anobody |
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Tuesday, August 8, 2006 at 7:21 AM Yeah, I've gotta try that. Reminds me of the first time I ever bought a bottle of wine (or any form of alcohol other than rubbing, for that matter) at the store. I must have been around 23 and was going to cook a chicken dish that called for it. I'd bet I was more awkward and nervous at the checkout counter than an 18 year old with a fake ID. —anobody |
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Robin |
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Tuesday, August 8, 2006 at 8:34 AM one pound bag of fresh cranberries
one cup water
one cup granulated sugar In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes. Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving. I'm teaching my kindergarteners how to cook REAL cranberry sauce. The kids love to do it, it's a great simple measuring activity, it's funny hearing five year olds with Mexican accents try to say cranberry sauce and I'm get to show that that cranberry sauce should not come from a can. It's good to brain wash small children. —Robin |
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anobody |
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Tuesday, August 8, 2006 at 4:49 PM I have a vague, unrealistic fantasy that Adam will show up on LL sometime before Thanksgiving to do the annual doling out of that simple but sacred recipe. —anobody |
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Beat It! |
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Tuesday, August 8, 2006 at 5:40 PM So that's what you fantatsize about? Christ, you can't even get laid in your dreams. Rancid, get this guy some poon, STAT! —Beat It! |
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rAnCIDsICk@!!! |
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Wednesday, August 9, 2006 at 1:10 AM What you don't get down on teh Rachel Ray?
Haven't you seen her host her show's?
She keeps opening her mouth real wide just waiting for a weiner to flop right in
like feeding a fish to a killer whale.
Don't tell me your like chicks your inflicted with bulimia? —rAnCIDsICk@!!! |
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AceRockollaisAce |
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Wednesday, August 9, 2006 at 3:35 AM Kelloggs Corn Flakes (the first pour not the middle or the bottom junk)
Cold Milk (full cream only)
Sugar
There you have it food perfection in a bowl —AceRockollaisAce |
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Beat It! |
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Wednesday, August 9, 2006 at 6:15 AM Rancid, my post was referring to anobody's fantasies about Adam. I was trying to enlist your help as a public service to the less fortunate. Rachel Ray is indeed fine. So is that other hottie with a cooking show, Everyday Italian, is it? —Beat It! |
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Had To Get It On |
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Wednesday, August 9, 2006 at 2:39 PM Crab Cakes 12 oz of crab meat. If you get the cans, get the most expensive cans they have
If you get actual crabs, you'll need to get some big ones because crabs don't
yield much meat. But real, fresh crabs would taste better
2 eggs
3-4 tablespoons of sour cream
teaspoon of cinnamon
hot sauce
seasoning, salt, pepper, season salt, etc
1 lemon
1 cup of bread crumbs Mix the eggs, sour cream, cinnamon, hot sauce, lemon juice.
You can even put some relish and onions in there too or whatever.
Whisk it up.
Fold in bread crumbs and lumps of crab meat
Form patties
You should chill the patties so they don't come apart easily
Cook them in a pan with vegetable oil for about 10 minutes or until they look brown and done.
Aight?
Salmon cakes are made similarly. It'll be cheaper and salmon is good, but I really like crab. —Had To Get It On |
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Stryker311 |
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Wednesday, August 9, 2006 at 4:13 PM Reminds me of the first time I ever bought a bottle of wine (or any form of alcohol other than rubbing, for that matter) at the store. I must have been around 23
*faints* I'd bet I was more awkward and nervous at the checkout counter than an 18 year old with a fake ID.
what are you talkin bout. Fake ID's are so last decade. Nowadays, just gotta have hookups. My phone has about 150 contacts, and I know exactly who to call to get what. From pot to X to illegal fireworks, I got hookups. Easiest way to get some alcohol is just go into all the crappy liquor stores and keep asking until someone sells to you. I know a great place with good prices, and the guy is awesome, he usually wears a pink turban, lol. And there's a nice shop called Cigarettes For Less right next to Albertson's that has a vast array of bongs and they'll sell anything to anyone. —Stryker311 |
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Colin |
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Wednesday, August 9, 2006 at 11:52 PM Dude. First rule of Cigarettes For Less is you don't talk about Cigarettes For Less. —Colin |
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Spanglemaker |
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Thursday, August 10, 2006 at 12:52 AM
Edited Thursday, August 10, 2006 at 12:53 AM Giada De Laurentis
Everyday Italian
Gran daughter of Gino De Laurentis, a fine film maker —Spanglemaker |
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rAnCIDsICk@!!! |
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Thursday, August 10, 2006 at 1:03 AM My bad beat it, I guess i read your post wrong.
As to assertaining some well fed fresh vagina for Anobody I'm working on it.
Just got to get the guy to go out with us and land him a loaded filthy dirty slutty sorority girl.
I'm telling you, let me get anobody a few sake bombers or something and I'll have him telling bitches he's a doctor and he can work their anatomy like no other cockboy can.
:)
—rAnCIDsICk@!!! |
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Spanglemaker |
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Thursday, August 10, 2006 at 1:14 AM 7:00am to 9:00 am
Wake Up.
Curse internet, swear it off, this time for real.
Look at the state of my apt. Still messy.
Swear to change.
Turn on TACS. Still not funny.
Go to work,
take appointments, adjust for walk-in's.
Eat a handfull of hippie granola, from nearby farmer's market.
Take another client, ignore belly growling. Complain because of low blood sugar. Eat something, anything to prevent migraine, usually from 7-11.
Take another client.
Now the hunger has turned to euphoria, make a bunch a crazy jokes and small talk with next client , who thinks you are 'clever and eccentric'.
The last minute call- in, usually leaving town, has a wedding, or some other non-sense...
all I see at this point are $$$ signs.
Think about the days when I used to work Bankers' hours and prepare food properly.
Remember how I hated working for others.
Clean up, take last straggling walk-in, after cleaning up,
It's now almost 9:00 pm,
Think about drive through,
think about my euro friend chastising me, for eating crap.
Buy a good bottle of Sauvignon Blanc,
watch the Boondocks, reply to emails,
check the LLC
(just to see if anyone has been witty)
Repeat.
The worst part, is I am a trained cook.
Ah well, maybe tomorrow will be different... —Spanglemaker |
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anobody |
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Thursday, August 10, 2006 at 8:33 AM I'm telling you, let me get anobody a few sake bombers or something and I'll have him telling bitches he's a doctor and he can work their anatomy like no other cockboy can. That just made me laugh my ass off :D —anobody |
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Stryker311 |
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Thursday, August 10, 2006 at 8:44 PM sake bombers I'm up for that. I've only had sake once, that stuff kicks though. Crazy Japs —Stryker311 |
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Colin |
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Friday, August 11, 2006 at 8:55 AM Better fact: Giada's boobs shake when she uses a whisk and a bowl. Awesome! —Colin |
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Dusty TheHick |
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Saturday, August 12, 2006 at 2:23 AM Empty full, loaded cat-litter box into large pot
Add 1 1/2 quarts water
Add 3/4 lb. butter or margerine
Add 1 pt. vinegar
Simmer on stovetop for 45 minutes.
Stir occasionally
Pour into large glass bowl
Serve to chix0r
FUN FACT: I once delivered flowers to Chef BoyarDee's (Boiardi) house.
—Dusty TheHick |
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Had To Get It On |
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Thursday, November 16, 2006 at 10:20 PM I'm not much of a red meat eater but here's something .. Go to your favorite butcher/supermarket and get two lamb shoulder cuts. These will be cheap. Lamb is cheaper than beef and the shoulder is not exactly the best cut. It's lean and tasty but you must cut around a lot of bone.
Preheat the oven to 400F.
Take two potatoes, clean them, stick holes in them with a fork.
Cover the potatoes in vegetable oil, season with salt, pepper, seasoning salt and vegetable seasoning.
Wrap the potatoes in aluminum foil.
Bake the potatoes for about 1 hour. While that's baking, season the lamb. I used: salt, pepper, lemon pepper seasoning, broiled steak seasoning salt, a little bit of garlic, Nature's Seasoning seasoning blend and oregano. Put the seasoned lamb in some wax paper and put it in the fridge. Also, cut a lemon in half and put that aside. Next is the veggies. Chop up some fresh red pepper, squash, green beans and onions. Saute them in oil for about 15-20 minutes flipping them over every few minutes. Squeeze some lemon juice in there while they are cooking too. When the potatoes are done:
Broil the lamb for about 4 minutes, squeeze some lemon juice on it.
Broil it for another four minutes and flip them over.
After 4 minutes, squeeze the lemon again. After another four, take out the meat Unwrap the potatoes and cut them in half. Put some cuts in them from the top and top them with butter, salt, pepper and sour cream.
I put some A1 on the lamb too. Wow, y'all. Mm! —Had To Get It On |
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anobody |
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Wednesday, December 27, 2006 at 4:39 PM ChiliAbout this time last year, I had a hankering for chili, but had never made it before. I looked at a bunch of different recipes and threw together a rough consensus version. I've fine tuned things over time and have gotten to the point where I can consistently make something that's pretty damn good (IMO, of course). I don't actually measure stuff so all of the quantities are just guesses - you might have to fine tune a bit. Serves 1-2 people. In a medium-high pot
- cover the bottom with olive oil
- throw in 4-5 diced garlic cloves and stir
- add ~1/8 tsp fresh black pepper before the garlic browns, add ~1/2 white onion and ~1/2 green pepper (red works about as well) diced into ~1/4-1/2 in chunks Cook until the onions become clear, and remove contents to a plate. Reheat the pot and brown ~1/2 lb ground beef in it. Once the meat is brown, add the vegetables back and mix. Add the contents of 1 can of tomato sauce (~15 oz) and an equal volume of water. Add ~5-6 tbsp chili powder, ~3 tbsp ground cumin, ~2-3 tbsp oregano, ~1-3 tsp ground cayenne pepper (more if you like it hot, less if not), ~10 squirts of tabasco sauce (again, more or less to taste) ~1/8 tsp crushed black pepper and ~1/4 tsp salt Boil gently or simmer at medium-low for at least an hour. Tastes best with crushed saltines added just before eating (before they get soggy). —anobody |
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anobody |
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Sunday, December 31, 2006 at 10:24 AM I just hope that anyone who dares to try it has a little bit of sense with the spices (lest they get a steaming pile of inedible shite) Here's one I got from a friend that's much harder to flub up (and it has an amazingly high overlap in preparation with the chili). A kind of Curry ChickenServes ~1-2 Get a jar of Mr. Patak's marinade and grill sauce (my friend and his wife like cilantro & ginger so that's the one I tried; apparently they're all good; you might have to go to an Indian store or some sort of specialty place that carries weird stuff to find one). Chop ~3 chicken tenders (or some other meat) into 1/2-3/4 inch cubes and put them in a ziplock bag. Put an appropriate amount of Mr. Patak's in the bag (1-2 tbsp works for 3 chicken tenders; you'll have to gauge yourself for other kinds or amounts of meat - just try to get enough to coat everything without having a huge excess). Put the bag in the fridge overnight (an hour will do in a pinch). Now, heat at medium-to-medium high slightly more than enough oil to cover the bottom of a pan (I always use olive) and add 3-4 cloves of chopped garlic and about a tablespoon of Mr. Patak's. Stir for ~10 seconds (it should sizzle but if the garlic turns brown, you've gone too far or it's too hot) Add ~1/2 of a medium sized white onion cut into ~1/2 inch squares (or whatever seems reasonably bite-sized to you) and about the same amount of red pepper (others would probably work but that's what I used and it was pretty good). Once the onions are clear but still somewhat crisp, remove the veggies to a plate. Add more oil (again slightly more than enough to cover the bottom of the pan) and add the meat and remaining marinade. After a couple of minutes, break open one of the larger pieces of chicken - it should be white through out - if it's not, keep cooking for another minute, and repeat until the meat is done. Now return the veggies to the pan and mix with the chicken, stirring occasionally for a minute or so. You can eat it like that but if you're feeling a bit adventurous (and want something that tastes better) stir in a bit of coconut milk (they probably have cans of it in the asian foods section of your grocery store; if you're crazy and can figure out how to open up a coconut without chopping your fingers off then I guess that might work as well - though I wouldn't try it). You'll have to judge the amount visually - it'll probably be two to several tablespoons full for the amounts used above. You're going for something creamy red or yellow ~ think cream of chicken soup if you've ever seen it. The coconut adds a lot to the flavor and keeps it from being too dry. If you're not so adventurous but still want to try it, then before adding the coconut milk, remove about half of the chicken and vegetables and do a test run with the other half - that's what I did the first time I tried it and it was so much better I ended up adding the coconut milk to the other half. Best served with white rice to soak up the sauce. Also, best served warm - especially if you use the coconut milk (the flavor goes downhill fast with the temperature). —anobody |
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anobody |
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Tuesday, January 15, 2008 at 6:55 PM Here are two really easy ones from my childhood. The first, you're likely to like, and I'd argue the same about the second, but you'll probably even want to try it, let alone give it a fair shake. Depending on where you live, you might struggle a bit to find the ingredient for each, but in Phoenix, I get them at a place called Lee Lee Oriental Supermarket, and in Pittsburgh's Strip District, there's a place called Wholey Fish Mart that has them (if you have something similar to either of those around you, it's worth checking, and, if you're lucky, you might even find them at your local supermarket). Lake SmeltsThese are tiny little fish (around 3-5 inches long) that come from the Great Lakes. Make sure you get Lake and not ocean (there is a huge difference in size and taste). There's a Canadian company that makes frozen bags of them. If you can, do yourself a favor and get the ones that are pre-cleaned (otherwise, cleaning them is easy enough, but still a greasy, funky pain in the ass). Either way, they're small enough that they'll defrost in a minute if you put them in luke warm water. If you have to clean them, just chop off the head, slice the belly and rub your finger down to remove the guts. The spine is actually small enough that you can eat it without any trouble, but if you'd rather avoid that, you can yank it out before or after they're cooked. Once they're cleaned and thawed, dry them off and throw them in a ziplock bag with flour (the ratio doesn't matter too much because the fish will only hold the small amount that fits on their surface; if you make them a couple of times, you can learn to gauge it pretty well though). Now heat (medium-hot on my stove, no idea what the temperature would be) enough oil (I prefer olive, but it's really up to you) to just barely submerge the fish. Put the fish in in a single layer and let them cook till they stop bubbling (if they're not bubbling when you put them in, the oil is too cold; it should be just past warm enough for them to bubble vigorously but not explosively). Once they've stopped, take them out and cool them on a few layers of paper towels. While they're still hot, add salt to taste, and douse them with red wine vinegar (also to taste). They're best while they're still hot, but they're decent enough when they cool and they're not too bad cold the next day if you have any left over. If you get the cleaned ones, you can go from the bag to your mouth in well under 30 minutes (if you need to do it, cleaning is really the rate limiting step). If you like fish (not including Long John Silvers or something similarly breaded), I can pretty much guarantee that you'll enjoy these. Beware - one bag is only enough to serve about 1.5 of me (so maybe 2-3 normal people). CalamariIf you can get 'em, I've found that the best kind is something called QualiPack Wild Caught Squid (they come frozen in a blue box). Unlike the smelts, if you get these pre-cleaned, they're ruined because they tend to remove the skin which adds color and flavor - plus most of the time they don't even take out the one thing that you really want to remove. Cleaning these is a bit more involved (though not nearly as stinky or slimy as the smelts). There are two things you absolutely want to remove - first, a soft / clear bit of cartilaginous material (this you could probably leave in if you don't mind the texture, but unless you're from an asian culture, you probably really don't want it). More importantly is the beak - a hard little spherical mouthpiece. If you leave this in, you'll be treated to something like biting into a sharp stone - first you get to break a tooth on it and then as a bonus you can cut your mouth a bit. Once cleaned, use a pair of kitchen scissors to cut them into rings or strips (depending on your preference). They also have a little mouthpiece that looks alien and creepy - it tastes fine, but most Americans are probably not going to want to eat it (it never bothered me, but my dad was raised by Spaniards who ate these regularly and his whole life, he could never bring himself to eat them). Now fill a big pot about 2/3rds of the way with water and start boiling it. Once it's boiling, drop the cut up bits of squid into the water. When it's cooked properly, the squid will be very tender and offer almost no resistance when you bite into it. The problem is that there is only a narrow window where it's properly cooked and if you overcook or undercook it by as little as about 30 seconds, you end up with an awful rubbery mess that's roughly akin to chewing on a steel belted radial. My grandmother said that the best way to tell is to periodically take a piece out and bite into it once they turn white. I'm still a little nervous about it, so I tend to overcook them slightly, but they're safe to eat as soon as the color turns (and the clock is ticking as soon as that happens). Once they're done, strain them out of the water and put them into a large salad bowl. Now add a bunch of crushed garlic, olive oil, salt to taste and maybe a sprinkling of paprika (though I find they're fine without it and it almost takes away from the flavor). This one is very good too... but it takes a long time to prepare (at least an hour or two if you're making very much of it), it requires a lot of skill to make well, and the flavor, smell and looks are off-putting to some people. It's great to try if you're feeling bored and adventurous (or if you just want to intimidate whoever you're having over for dinner; bonus points for that if you prepare pulpo the same way because there's nothing quite like a big bowel of suction cups to put off some people; google it if you must).
—anobody |
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John Lennon |
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Tuesday, January 15, 2008 at 7:23 PM Magic Bars: Made by Eagle Brand, it is a mix you can buy with the ingredients included and then just bake it in the oven, they're really good. They make one with pecans too but the one I like is just the normal kind 
—John Lennon |
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HocusPocus |
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Tuesday, January 15, 2008 at 7:38 PM This thread is very useful now that Im living by myself most of the time.
p,s Are those pictures of Rachael Ray? I feel like throwing up now. And It really looks like someone cut and pasted her face on someone else's body.
—HocusPocus |
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