It's only 2pm there isn't it? Plan your own Christmas stir-fry for dinner!
actually I'm supposed to be spending the evening boozing and eating horrendous amounts of carbs
but hungover stirfry for sunday dinner sounds pretty much perfect
I should post here more often. Today I made a thing! Chicken Riggies is what it's called. No idea how I encountered it, but apparently it's a "New York staple" and it sounded neat - chicken's always good, and I was in the mood for some pasta (the riggies refer to rigatoni).
After looking at a handful of recipes, the core elements seem to be: chicken (I used thigh meat), a cream-tomato sauce, and hot peppers. I sauteed onion and shrooms (had some left over), added some garlic and crushed tomatos, a bit of cream (I judge the appropriate amount by color and taste) and let it simmer for a bit. Cut up some jalapenos, a bird's eye chili and a handful of olives (again, left over), threw those in, and kept it simmering while I boiled the rigatoni. Finished cooking them in the sauce.
Nothing special, but really comforting with a good amount of heat. I didn't use too much cream, so it didn't feel too rich, either. Yum!
I'd be curious if any New Yorkers here (or folks generally, obv) could talk about the dish if they know it!
I should post here more often. Today I made a thing! Chicken Riggies is what it's called. No idea how I encountered it, but apparently it's a "New York staple" and it sounded neat - chicken's always good, and I was in the mood for some pasta (the riggies refer to rigatoni).
After looking at a handful of recipes, the core elements seem to be: chicken (I used thigh meat), a cream-tomato sauce, and hot peppers. I sauteed onion and shrooms (had some left over), added some garlic and crushed tomatos, a bit of cream (I judge the appropriate amount by color and taste) and let it simmer for a bit. Cut up some jalapenos, a bird's eye chili and a handful of olives (again, left over), threw those in, and kept it simmering while I boiled the rigatoni. Finished cooking them in the sauce.
Nothing special, but really comforting with a good amount of heat. I didn't use too much cream, so it didn't feel too rich, either. Yum!
I'd be curious if any New Yorkers here (or folks generally, obv) could talk about the dish if they know it!
I LOVE chicken riggies
Edit: next time you make it, put in a jigger of vodka!
OK, here's a new cake I made today. The cake is white cake (as part of my search for a good wedding cake sponge) and the frosting is vanilla. The shards are tempered 60% chocolate, and colored white chocolate.
I just had some feta and quinoa with kale and it was p taste. Seems easy to make. Get some good goat cheese feta and black quinoa and boom. You got a thing and it seems healthy enough.
I still hate you pronounce quinoa "keenwah" though and I want to say "kihnoah" out of spite.
I should post here more often. Today I made a thing! Chicken Riggies is what it's called. No idea how I encountered it, but apparently it's a "New York staple" and it sounded neat - chicken's always good, and I was in the mood for some pasta (the riggies refer to rigatoni).
After looking at a handful of recipes, the core elements seem to be: chicken (I used thigh meat), a cream-tomato sauce, and hot peppers. I sauteed onion and shrooms (had some left over), added some garlic and crushed tomatos, a bit of cream (I judge the appropriate amount by color and taste) and let it simmer for a bit. Cut up some jalapenos, a bird's eye chili and a handful of olives (again, left over), threw those in, and kept it simmering while I boiled the rigatoni. Finished cooking them in the sauce.
Nothing special, but really comforting with a good amount of heat. I didn't use too much cream, so it didn't feel too rich, either. Yum!
I'd be curious if any New Yorkers here (or folks generally, obv) could talk about the dish if they know it!
It's not so much all of NY as it is a very specific section of NY - the Utica area, really.
That's....that's pretty much all I can contribute on it other then it's pretty tasty.
"zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. you'd make a good mountain lion." Hail, Satan!Satans Post
+1
DepressperadoI just wanted to see you laughingin the pizza rainRegistered Userregular
edited March 2019
it's an Albany expression
edit: my mom makes this like, chicken and rice casserole called Coronado Casserole
and I don't really know what it entails. There's chicken and rice and cheese and spicy sauce and you put frito chips on top and tobasco
I generally don't like chicken, but it's one of my favorite meals and comfort foods
I've been feeling pretty icky lately due to stress, so I made myself something relatively stomach-friendly...strawberries and "cream" oatmeal. Just frozen smashed strawberries, soymilk, vanilla extract, touch of orange extract, a bit of honey and sugar. Not bad for an experiment!
I had pork roll for the first time the other day and it was very, very tasty.
I've been experimenting with eggs benedict since ... since we started having it. The only consist thing is hollandaise over eggs on some sort of breakfast bread with meat on it.
I've done diced ham, bacon, and most recently pork roll, and I did mine in a sort of chiffonade style, and it was absolutely glorious. My wife hated it, said it was too salty. So now I'm gonna go back to traditional canadian bacon, and just do mine in the chiffonade style again, and I think that'll be alright.
We do fried eggs instead of poached, because we both like the texture better and it's generally just easier (ie- one small frying pan, same one I use for scrambled eggs). The bread anymore is leftover biscuits from biscuits and gravy, and I just split em, butter em, and toss em under the broiler to reheat/toast them.
I should post here more often. Today I made a thing! Chicken Riggies is what it's called. No idea how I encountered it, but apparently it's a "New York staple" and it sounded neat - chicken's always good, and I was in the mood for some pasta (the riggies refer to rigatoni).
After looking at a handful of recipes, the core elements seem to be: chicken (I used thigh meat), a cream-tomato sauce, and hot peppers. I sauteed onion and shrooms (had some left over), added some garlic and crushed tomatos, a bit of cream (I judge the appropriate amount by color and taste) and let it simmer for a bit. Cut up some jalapenos, a bird's eye chili and a handful of olives (again, left over), threw those in, and kept it simmering while I boiled the rigatoni. Finished cooking them in the sauce.
Nothing special, but really comforting with a good amount of heat. I didn't use too much cream, so it didn't feel too rich, either. Yum!
I'd be curious if any New Yorkers here (or folks generally, obv) could talk about the dish if they know it!
It's not so much all of NY as it is a very specific section of NY - the Utica area, really.
That's....that's pretty much all I can contribute on it other then it's pretty tasty.
Yup, chicken riggies and Utica greens originated in Utica NY.
It's only 2pm there isn't it? Plan your own Christmas stir-fry for dinner!
actually I'm supposed to be spending the evening boozing and eating horrendous amounts of carbs
but hungover stirfry for sunday dinner sounds pretty much perfect
i was sufficiently hungover that I couldn't quite handle the thought of complicated flavours
so tonight ended up being udon and steamed vegetables in seafood broth
They taste exactly like what you'd expect the offspring of a pickle and a green olive to taste like.
Pickled capers taste like that.
Salted ones do not. They taste unlike any other thing. More like fennel crossed with tomato with a hint of cilantro.... which I just made up and doesn't come close to what un-pickled capers taste like.
It's one of the things you have to go buy and taste.
Like avocado. You can't explain what avocado tastes like. Capers are in that class, unless they're pickled, in which case they taste like pickles.
I really like avocado though. Of course my body figured out that I liked something raw so it added that to the list of things that now give me a reaction, so.
YOLO though, I eat it anyway
+1
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
They taste exactly like what you'd expect the offspring of a pickle and a green olive to taste like.
Pickled capers taste like that.
Salted ones do not. They taste unlike any other thing. More like fennel crossed with tomato with a hint of cilantro.... which I just made up and doesn't come close to what un-pickled capers taste like.
It's one of the things you have to go buy and taste.
Like avocado. You can't explain what avocado tastes like. Capers are in that class, unless they're pickled, in which case they taste like pickles.
My comment was not a criticism, I like capers quite a lot.
e: okay, I love puns, but the Schwarzenegger one is badly crafted 8[
Everyone from the BA kitchen is a like-able personality and I'm intensely jealous of their working conditions.
The ladies are way cooler than the dudes, they got some sass (Carla and Molly forever). Andy especially seems bland in comparison, it's not even fair.
And yes, it looks like it's a dream of a workplace
Posts
was it this one?
I frigging love this one
Indeed it was. How did you know? *squints*
actually I'm supposed to be spending the evening boozing and eating horrendous amounts of carbs
but hungover stirfry for sunday dinner sounds pretty much perfect
Also, pretty much every restaurant in New Mexico will offer enchiladas with red, green, or navidad sauce.
Wait, that sounds fucking delicious...
oh, it totally is!
After looking at a handful of recipes, the core elements seem to be: chicken (I used thigh meat), a cream-tomato sauce, and hot peppers. I sauteed onion and shrooms (had some left over), added some garlic and crushed tomatos, a bit of cream (I judge the appropriate amount by color and taste) and let it simmer for a bit. Cut up some jalapenos, a bird's eye chili and a handful of olives (again, left over), threw those in, and kept it simmering while I boiled the rigatoni. Finished cooking them in the sauce.
Nothing special, but really comforting with a good amount of heat. I didn't use too much cream, so it didn't feel too rich, either. Yum!
I'd be curious if any New Yorkers here (or folks generally, obv) could talk about the dish if they know it!
I LOVE chicken riggies
Edit: next time you make it, put in a jigger of vodka!
e: okay, I love puns, but the Schwarzenegger one is badly crafted 8[
Kale is good.
I just had some feta and quinoa with kale and it was p taste. Seems easy to make. Get some good goat cheese feta and black quinoa and boom. You got a thing and it seems healthy enough.
I still hate you pronounce quinoa "keenwah" though and I want to say "kihnoah" out of spite.
It's not so much all of NY as it is a very specific section of NY - the Utica area, really.
That's....that's pretty much all I can contribute on it other then it's pretty tasty.
edit: my mom makes this like, chicken and rice casserole called Coronado Casserole
and I don't really know what it entails. There's chicken and rice and cheese and spicy sauce and you put frito chips on top and tobasco
I generally don't like chicken, but it's one of my favorite meals and comfort foods
edit 2: oh and there's sour cream in it, too!
I've been experimenting with eggs benedict since ... since we started having it. The only consist thing is hollandaise over eggs on some sort of breakfast bread with meat on it.
I've done diced ham, bacon, and most recently pork roll, and I did mine in a sort of chiffonade style, and it was absolutely glorious. My wife hated it, said it was too salty. So now I'm gonna go back to traditional canadian bacon, and just do mine in the chiffonade style again, and I think that'll be alright.
We do fried eggs instead of poached, because we both like the texture better and it's generally just easier (ie- one small frying pan, same one I use for scrambled eggs). The bread anymore is leftover biscuits from biscuits and gravy, and I just split em, butter em, and toss em under the broiler to reheat/toast them.
Yup, chicken riggies and Utica greens originated in Utica NY.
i was sufficiently hungover that I couldn't quite handle the thought of complicated flavours
so tonight ended up being udon and steamed vegetables in seafood broth
... tomorrow. Stirfry tomorrow.
Easy to make and left lots of leftovers
Pickled capers taste like that.
Salted ones do not. They taste unlike any other thing. More like fennel crossed with tomato with a hint of cilantro.... which I just made up and doesn't come close to what un-pickled capers taste like.
It's one of the things you have to go buy and taste.
Like avocado. You can't explain what avocado tastes like. Capers are in that class, unless they're pickled, in which case they taste like pickles.
Pickled avocado tastes like pickles.
Also, avocado is closer to mayo than butter.
I think I wanna make chicken marbella this week.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I really like avocado though. Of course my body figured out that I liked something raw so it added that to the list of things that now give me a reaction, so.
YOLO though, I eat it anyway
My comment was not a criticism, I like capers quite a lot.
They’re great on a chèvre and roast beetroot sandwich, that’s for sure.
Everyone from the BA kitchen is a like-able personality and I'm intensely jealous of their working conditions.
The ladies are way cooler than the dudes, they got some sass (Carla and Molly forever). Andy especially seems bland in comparison, it's not even fair.
And yes, it looks like it's a dream of a workplace