What are you cooking tonight?

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

  1. Xoic

    Xoic Prognosticator of Arcana Ridiculosum Contributor

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    Looks more like the after-effect of a big dinner. Or maybe two.
     
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  2. Xoic

    Xoic Prognosticator of Arcana Ridiculosum Contributor

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    I kid, I kid! It's a truly beautiful sausage.
     
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  3. Iain Aschendale

    Iain Aschendale Aunt? Supporter Contributor

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    Not with my body. It would be much less...organized and geographically restricted :)

    I guess I'm saying that I follow more of a hippo pattern than that of a rhinoceros. No links, you're welcome.
     
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  4. Xoic

    Xoic Prognosticator of Arcana Ridiculosum Contributor

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    Pattern lol!! Sounds like you're talking about a shot pattern. :superlaugh:
     
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  5. Iain Aschendale

    Iain Aschendale Aunt? Supporter Contributor

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    Honey-butter sauced pork loin in the slow cooker with herbed couscous on the side.

    Was good.
     
  6. OurJud

    OurJud Contributor Contributor

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    Tonight, for my tea, I shall be having pancakes and bacon, so I can pretend I’m Vincent Vega in Pulp Fiction. Bacon tastes good, pork chops taste good...
     
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  7. Xoic

    Xoic Prognosticator of Arcana Ridiculosum Contributor

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    ... And a five dollar milkshake? Served by fake Buddy Holly?
     
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  8. OurJud

    OurJud Contributor Contributor

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    With a bourbon.
     
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  9. EFMingo

    EFMingo A Modern Dinosaur Staff Supporter Contributor

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    I baked a bone-in half ham tonight. Came out very soft and just slightly sweet throughout. The glaze I made was with brown sugar, dijon mustard, honey, and some other spices. This was served as ham steaks with a slight bit of horse radish sauce, with some sauteed butter and garlic corn. And a side salad with thousand island. I didn't have time for a soup unfortunately.

    Super simple with lots of leftovers for lunch sandwiches. Might even make a ham bone soup, but I need to get some beans.
     
  10. Iain Aschendale

    Iain Aschendale Aunt? Supporter Contributor

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    I made nice pork shoulder pork chops last night with jasmine rice and corn. Very simple, had a commercial meat spice pack that worked out well.
     
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  11. Iain Aschendale

    Iain Aschendale Aunt? Supporter Contributor

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    Fatty gristly steak that was half off, served with sherry-sautéed garlic mushroom sauce, couscous, and sweet corn.
     
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  12. Homer Potvin

    Homer Potvin Funky like your grandpa's drawers.... Staff Contributor

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    Well, I was hoping to have my semi-usual lunch of two pieces of toast layered with avocado and a hard boiled egg each (with a nice sliced pear on the side), but my eggs disintegrated. Never seen that happen before. I boil em for 13 minutes after cold ignition, drain the water, roll em to crack the shells, etc. Except this time, when I rolled them in the pan they nearly exploded. Like, they came apart like they'd been dropped. Wasn't anything left. Never seen that before. Probably boiled 10K eggs in my career. That was a first.

    Needless to say, I made hotdogs. I really like hotdogs. In fact, I eat the same eggs, avocado, and fruit every day so I don't kill myself with hotdogs.

    Early Grave: 1
    Homer: 0
     
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  13. Hammer

    Hammer Contributor Contributor

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    Well I thought I was eating "vegetable tempeh" which sounds much more appetising than the list of ingredients would suggest...

    upload_2021-4-16_9-54-6.png
     
  14. ItzAmber

    ItzAmber Member

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    Fungal culture? Oh wait I searched this in google and it puts that a Fungal culture is:

    A fungal culture is a procedure used to determine if fungi are present in an area of the body.

    Kinda explains it since vegetable tempeh is healthy
     
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  15. John McNeil

    John McNeil Member

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    A culture is a growth of a particular (in this case) fungus. It is ALSO a procedure where you take a sample and provide everything needed to allow any undetected fungi/bacteria etc to grow. Once they have multiplied a few dozen times then they become visible and you have determined they are present.

    Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia, binding the beans together to create an edible "cake" of partly catabolized soybeans.

    Yum
     
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  16. Hammer

    Hammer Contributor Contributor

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    well I had it on toast with cheese grilled on top (c:
     
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  17. Xoic

    Xoic Prognosticator of Arcana Ridiculosum Contributor

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    Maybe you should be more concerned about the rape seed oil and rape seed fat...
     
  18. AurumAurora

    AurumAurora New Member

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    I don't know if it is so much so cooking, but I'm 'making' a nice, fresh kale salad tonight.

    Kale (naturally), a little spinach, carrots, chopped onion, dried cranberries...and I cheated on the dressing by using my mom's special lemon sort of dressing she let me take from home.

    Super good.
     

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