What are you cooking tonight?

Discussion in 'The Lounge' started by mugen shiyo, Sep 18, 2011.

  1. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    I've been binging The Sopranos lately and I read that in whatever you call the gutter Italian-American accent the show uses.
     
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  2. Kinzvlle

    Kinzvlle At the bottom of a pit Contributor

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    Rice and chicken. Keeping it simple.
     
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  3. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Can't go wrong with that. My quarantine pars call for 20# rice and 5# chix at all times. And enough onions, potatoes, and root vegetables to feed a small army. Fresh fruit is a transit luxury good that will be abandoned if the shit really hits the fan. I don't think it will, but we're preparing for the real possibility that my wife will get sick from being a nurse and we'll have to hole up hard for 14 days. Which reminds me, I need another case of wine, 2 cases of beer, and at least 2 more bottles of whiskey.
     
  4. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    I've got ~15lbs of cured pork belly in the fridge waiting for drying and smoking. If things go down suddenly here, it'll be monotonous and highly sodiumized, but I'm good for protein. 10kg of rice in the closet. Lotsa Cup Noodles as well.

    And like the narrator of Fight Club, a fridge full of weird condiments.

    Sigh.
     
  5. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Having spent 20 consecutive days at home, after having maybe 20 days off in the previous 4 months, I have rediscovered domesticity in a way I never thought possible. And I've inventoried, parred, and prepped all food stuffs and developed cleaning and chore schedules that would make Martha Stewart proud. It would seem that when left with infinite time for self-actualization, my most natural inclination is to become a house-husband. My wife is beyone thrilled. I myself am fairly certain that I'm going insane.
     
  6. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    The thing is, I'm used to long stretches of free time. And I'm still a slob. :)
     
  7. Wild Knight

    Wild Knight Senior Member

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    I didn't mean for it to be dinner, but I haven't been hungry since I had it.
    What was it? Grits. I had it with bacon bits that I personally crushed and chopped green onions. Boiled it all in water, chicken broth, butter, and milk.
    Topped it with cheese.
     
  8. Earp

    Earp Copy That Contributor

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    Read that as 'highly sodomized', and was beginning to wonder.
     
  9. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Recently fucked pork tastes the best. Industry secret. Something about endorphin saturation. It's science.
     
  10. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    And just like that I'm flipping a coin between kosher and halal dining options.
     
  11. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    Holy crap, reading that article and thinking of the dialect in the Sopranos....

    Is that pronounced "fazhool" in the show? If it is, it's one of those words whose pronunciation is so divergent from its spelling that I never made the connection.

    Also, I now know how to say it, should the need arise, in a manner less likely to get me excluded from the polite society of the 21st century, <cough cough>.
     
  12. Gibdo Baggins

    Gibdo Baggins New Member

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    I made some tortillas tonight. Not the best tortillas I've ever eaten for sure, but they were passable.
     
  13. Kinzvlle

    Kinzvlle At the bottom of a pit Contributor

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    Least you can still buy liquor, PA is one of those states that owns all liquor stores directly .....do our governor just shut them all down pretty early into this. We are also the only state to have done this, even the others that fully own the stores didn`t do that. They did JUST start allowing online sales....but they are barely going through because the site isn`t handling the traffic. Hell at least one county in West Virginia got so fed up at us hoping the border for booze that they now refuse to seek liquor to people from PA altogether. Gonna start seeing a bunch of Pennsvaliyns standing outside like high schoolers trying to get locals to buy booze for them.
     
  14. cosmic lights

    cosmic lights Contributor Contributor

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    My dog (a.k.a Queen of the manor) is having steak with rice and vegetables. I'm having the same but with salmon and garlic bread.
     
  15. dbesim

    dbesim Contributor Contributor

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    I had a beef roast with steamed potatoes yesterday and’ll be having a beautiful and marinated sea-bass today. mmmmm.
     
  16. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Dude, we don't even know how to spell it or pronounce it. The real word is fagioli, which refers to the white beans, but rule number one of Italian American slang is drop the last vowel from any food product:

    melanzana (eggplant) becomes melanzan

    prosciutto becomes prosciut (pro-zhoot)

    marinara becomes marinar... and so forth.

    As for fagiol, some people (like me) pronounce as fa-zhole (last syllable sounds like "shoal")... others call it fa-zule (like the big boss in the Ghostbusters).

    But really, none of us know what we're saying or why. It's all the inbreeding.
     
  17. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Chicken saltimbocca (sort of) with prosciutto and sage in a marsala wine sauce. Roasted brussel sprouts and Israeli couscous.

    Prosciutto parma has gone from $20 to $26 by the way. I think the 6 slices I used probably cost more than the rest of the meal put together.

    The 2014 bottle of Medoc was nice, too.
     
  18. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    Spicy Sriracha ramen with field-expedient char-siu*.

    Field-expedient because I had to swap out literally everything in the recipe for something else. Whoop, no, garlic remained garlic.
     
  19. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    Stuffed peppers... an old, easy go-to. Piece of cake, too. Saute onion, celery, and carrot, like you would to start a soup. Add a pound of beef, brown that shit up. Add a tiny can of tomato sauce, salt, pepper, hot sauce (to taste), bring to a bubble, then reduce, reduce, reduce. Then mix the meat with half a cup of cooked rice and about a quarter cup of grated parm or romano, stuff the peppers and bake for about 25 minutes.

    Super important: PAR BOIL the peppers before you stuff and bake to soften the texture. I boil em for about 7 minutes. Otherwise they will retain their raw firmess even if you murder them in the oven.

    Eat and be well.
     
  20. dbesim

    dbesim Contributor Contributor

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    Chicken grill in the garden today. Yass!
    [​IMG]
     
  21. Hammer

    Hammer Contributor Contributor

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    Warm enough for a salad today - egg mayo with anchovies and some capers - the big ones you have to pull off the stalks.

    upload_2020-4-11_18-10-34.png
     
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  22. Earp

    Earp Copy That Contributor

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  23. Homer Potvin

    Homer Potvin Pimpin' ain't easy, but it sure is fun.... Contributor

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    After 27 consecutive days of exclusive home cooking, we ordered a pizza. On Easter Sunday no less. Weird. But that is even more delicious when you only get it once a month.
     
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  24. The Dapper Hooligan

    The Dapper Hooligan (V) ( ;,,;) (v) Contributor

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    Still upset about missing St. Patrick's Day, so I've been eating Lucky Charms with Bailey's.
     
  25. Iain Aschendale

    Iain Aschendale Benevolent Ochlocrat Staff Supporter Contributor

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    I knew using milk with these didn't taste as awesome as it could!

    [​IMG]
     

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