Listen, I don't know how to cook. To be fair though, neither does my mom. We just pretend whatever she makes is good.
I need to learn how to cook. What can I prepare that is relatively quick to make but still tastes good? Right now, the only thing I ever cook is like ramen noodles and that's rare.
Listen, I don't know how to cook. To be fair though, neither does my mom. We just pretend whatever she makes is good.
I need to learn how to cook. What can I prepare that is relatively quick to make but still tastes good? Right now, the only thing I ever cook is like ramen noodles and that's rare.
Listen, I don't know how to cook. To be fair though, neither does my mom. We just pretend whatever she makes is good.
I need to learn how to cook. What can I prepare that is relatively quick to make but still tastes good? Right now, the only thing I ever cook is like ramen noodles and that's rare.
Rotini with Chicken and Lemon (Rotini con Pollo e Limone) Ease of preparation: average Prep Time: 20 minutes Cook time: 15 minutes Servings: 4-6 Regions: Wine pairing: White
[URL="javascript:popUp('images\\Rotini.jpg',420,420,'no','no','zoom')"][/URL]
Ingredients
1/3 cupextra virgin olive oil
1 cup (8-10 medium)shallots, thinly sliced
1 poundboneless, skinless chicken breast, cut into thin slices
I can cook but I don't like doing the cleaning process afterwards.
My first experience cooking was with a Stuffed Cornish Hen with Wild Rice and Mushrooms and Celery. I found it at About.com and tested it since I wanted to make a Cornish Hen. It was quite good. After that, I started cookign more things, Red Snapper, Mongolia Boiled Lamb with herbs, Dumplings (now i can make my own), Stuffed Fish and just recently (a couple of months ago) Calamarai Rings with Tomato Sauce and Udon Noodles. I don't consider myself a top class chef, but I know I can cook.
That's pretty cool, but did you mean broiled lamb? Because boiled lamb doesn't sound too appetizing. If you made a stew out of it and simmered it that could be really tasty but I'm assuming you meant broiled.
According to the instructions thats what I did. Boil water, add meat, add garlic and other herbs to enchance the flavor and let it cook. The resulting meat was very much like Polov, but it was without rice.
Druhim, I can't find a grocery store nearby with a decent meat selection.
Or, ya know, where I can buy meat that isn't packaged for a family of 8.
There's a pretty good market a few blocks down from you on Aurora. I think it's a it's a PCC or one of those other whole/natural foods stores so it'll be more expensive but they should have good meat and it'll probably be higher quality as well.
I can cook but I don't like doing the cleaning process afterwards.
My first experience cooking was with a Stuffed Cornish Hen with Wild Rice and Mushrooms and Celery. I found it at About.com and tested it since I wanted to make a Cornish Hen. It was quite good. After that, I started cookign more things, Red Snapper, Mongolia Boiled Lamb with herbs, Dumplings (now i can make my own), Stuffed Fish and just recently (a couple of months ago) Calamarai Rings with Tomato Sauce and Udon Noodles. I don't consider myself a top class chef, but I know I can cook.
That's pretty cool, but did you mean broiled lamb? Because boiled lamb doesn't sound too appetizing. If you made a stew out of it and simmered it that could be really tasty but I'm assuming you meant broiled.
According to the instructions thats what I did. Boil water, add meat, add garlic and other herbs to enchance the flavor and let it cook. The resulting meat was very much like Polov, but it was without rice.
Odd. Most cuts of lamb can be a bit tough and boiling normally doesn't help in that department.
My lunch today was basically just the Wedge Salad they make at Johnny Carino's. A lot of the stuff I cook is a modification of something I had in a restaurant.
Italian Wedge Salad
A hearty wedge of crisp iceberg lettuce topped with our roasted garlic ranch dressing, applewood smoked bacon, candied pecans, gorgonzola cheese, fresh apple slices and roma tomatoes
I wasn't sure how they candied the pecans there, so mine came out tasting different. There was some caramel vodka in the pantry so I poured some of that in with the stuff I would normally use. Pretty filling.
I can cook but I don't like doing the cleaning process afterwards.
My first experience cooking was with a Stuffed Cornish Hen with Wild Rice and Mushrooms and Celery. I found it at About.com and tested it since I wanted to make a Cornish Hen. It was quite good. After that, I started cookign more things, Red Snapper, Mongolia Boiled Lamb with herbs, Dumplings (now i can make my own), Stuffed Fish and just recently (a couple of months ago) Calamarai Rings with Tomato Sauce and Udon Noodles. I don't consider myself a top class chef, but I know I can cook.
That's pretty cool, but did you mean broiled lamb? Because boiled lamb doesn't sound too appetizing. If you made a stew out of it and simmered it that could be really tasty but I'm assuming you meant broiled.
According to the instructions thats what I did. Boil water, add meat, add garlic and other herbs to enchance the flavor and let it cook. The resulting meat was very much like Polov, but it was without rice.
Odd. Most cuts of lamb can be a bit tough and boiling normally doesn't help in that department.
It was without bone meat, so to me it was chewy. My mother makes Polov which has similar meat, but it isn't so garlicy. It was boiled for 2 hours though (unless I am mistaken, I shall look into it) and I assume it was ok since it was finished by everyone and they all liked it.
Could also be that we're using the term boil differently. I doubt she actually boiled it for 2 hours, probably simmered it which would make more sense. Simmering is basically just a very soft boil where the liquid just bubbles slightly.
Could also be that we're using the term boil differently. I doubt she actually boiled it for 2 hours, probably simmered it which would make more sense. Simmering is basically just a very soft boil where the liquid just bubbles slightly.
Yeah I guess thats what I did. Sorry about that. I guess it was two different meanings.
I have add duck and rabbit. Rabbit meat is very soft and falls of the bone easily. Duck is good too. I usually have had peking duck if I had duck.
Sixty-four pages. I'm positive we're no longer talking about what we would change about SE++, but fuck it. I'm gonna anyway.
I would pretty much only change the ever-present favoritism towards "prefered" members. People always talk about bad threads versus good threads, but I think too few people realize that at least 95% of the threads in this forum are bad threads. They're supposed to be. This forum is a wonderful, ever-running experiment, and the fuel of that experiment is the interaction of the people here in fucking bad, random threads.
So, what I'm getting at is that when someone who is "popular" makes a terrible thread, the general reaction is "Oh [insert popular person], you're such a card!" and the thread becomes a staple for the week, whereas if someone who hasn't made a name for his or herself makes a random thread, the knee-jerk reaction is to bash them and tell them they're "not allowed to do this" and the thread is locked.
The brilliance of this forum doesn't come from the original posts of each thread. The brilliance usually doesn't happen until a few pages in when the dust settles and some genuinely interesting conversations peak out. Who knows what we're missing out on from the threads that get locked before they can blossom.
Also, people need to stop posting shitty, unfunny comics in the New Comic thread. It's like how all brilliant musicians somehow have shitty taste in music, themselves. You all are a bunch of incredibly funny motherfuckers, but your taste in produced humor fucking blows.
So, what I'm getting at is that when someone who is "popular" makes a terrible thread, the general reaction is "Oh [insert popular person], you're such a card!" and the thread becomes a staple for the week, whereas if someone who hasn't made a name for his or herself makes a random thread, the knee-jerk reaction is to bash them and tell them they're "not allowed to do this" and the thread is locked.
Tube jerks off to videos of himself raping people who do this. This doesn't happen any more.
So, what I'm getting at is that when someone who is "popular" makes a terrible thread, the general reaction is "Oh [insert popular person], you're such a card!" and the thread becomes a staple for the week, whereas if someone who hasn't made a name for his or herself makes a random thread, the knee-jerk reaction is to bash them and tell them they're "not allowed to do this" and the thread is locked.
Tube jerks off to videos of himself raping people who do this. This doesn't happen any more.
Whatever happened to Tube committing suicide?
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And meat? Fuck. Even if I were shopping for two, it'd be a little better.
JordynNolz.com <- All my blogs (Shepard, Wasted, J'onn, DCAU) are here now!
I need to learn how to cook. What can I prepare that is relatively quick to make but still tastes good? Right now, the only thing I ever cook is like ramen noodles and that's rare.
Do you also enjoy Anime and the occasional Manga?
I'm just really, really lazy.
Those things have got to be the most vile thing on Earth.
Rotini with Chicken and Lemon (Rotini con Pollo e Limone)
Prep Time: 20 minutes
Cook time: 15 minutes
Servings: 4-6
Regions:
Wine pairing: White
[URL="javascript:popUp('images\\Rotini.jpg',420,420,'no','no','zoom')"]
Ingredients
1/3 cupextra virgin olive oil
1 cup (8-10 medium)shallots, thinly sliced
1 poundboneless, skinless chicken breast, cut into thin slices
1lemon, zest and juice separated and reserved
1 cupchicken broth
1 box (16 ounces) Rotini
1 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
1/3 cupParmigiano cheese, freshly grated
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Sauté shallots for 5 minutes, until soft. ADD chicken and increase heat to high; cook chicken an additional 4-5 minutes.
ADD lemon juice lemon zest, and chicken broth to skillet. Simmer for 1 minute, stirring occasionally. Remove from heat; set aside.
ADD pasta to boiling water. Cook according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta and immediately add to sauce. Stir in Parmigiano cheese and chopped parsley. Mix well.
TRANSFER to a serving platter or bowl and serve.
I'm sorry you are wrong.
The pizza lunchable is by far the best one followed closely by the Stackers.
Fuck you cock knocker.
According to the instructions thats what I did. Boil water, add meat, add garlic and other herbs to enchance the flavor and let it cook. The resulting meat was very much like Polov, but it was without rice.
I'm never sure if you're being sarcastic or not.
Here's a map on their site. http://www.pccnaturalmarkets.com/locations/gl.html#map
Bread, cheese, pepperoni, sauce.
I wasn't sure how they candied the pecans there, so mine came out tasting different. There was some caramel vodka in the pantry so I poured some of that in with the stuff I would normally use. Pretty filling.
It was without bone meat, so to me it was chewy. My mother makes Polov which has similar meat, but it isn't so garlicy. It was boiled for 2 hours though (unless I am mistaken, I shall look into it) and I assume it was ok since it was finished by everyone and they all liked it.
Yeah I guess thats what I did. Sorry about that. I guess it was two different meanings.
I have add duck and rabbit. Rabbit meat is very soft and falls of the bone easily. Duck is good too. I usually have had peking duck if I had duck.
duck is greasy if improperly prepared, but can be pretty good otherwise
IF YOU FUCK IT UP
Yeah, it's more gamy by default than most meats, but I've had very good, tasty rabbit.
sorry, I like my meat to have meat on it and not disgusting gamy fibers and from a rodent
or not
It tasted like the sage it had been eating.
I would pretty much only change the ever-present favoritism towards "prefered" members. People always talk about bad threads versus good threads, but I think too few people realize that at least 95% of the threads in this forum are bad threads. They're supposed to be. This forum is a wonderful, ever-running experiment, and the fuel of that experiment is the interaction of the people here in fucking bad, random threads.
So, what I'm getting at is that when someone who is "popular" makes a terrible thread, the general reaction is "Oh [insert popular person], you're such a card!" and the thread becomes a staple for the week, whereas if someone who hasn't made a name for his or herself makes a random thread, the knee-jerk reaction is to bash them and tell them they're "not allowed to do this" and the thread is locked.
The brilliance of this forum doesn't come from the original posts of each thread. The brilliance usually doesn't happen until a few pages in when the dust settles and some genuinely interesting conversations peak out. Who knows what we're missing out on from the threads that get locked before they can blossom.
Also, people need to stop posting shitty, unfunny comics in the New Comic thread. It's like how all brilliant musicians somehow have shitty taste in music, themselves. You all are a bunch of incredibly funny motherfuckers, but your taste in produced humor fucking blows.
Tube jerks off to videos of himself raping people who do this. This doesn't happen any more.
Whatever happened to Tube committing suicide?