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Guru Zim SQL Dejection Administrator Since: 9.12.01 From: Bay City, OR Since last post: 3 days Last activity: 1 day # 1 Posted on 2.5.08 1126.12 | Instant Rating: 8.87 I prefer to make homemade Indian food. Granted, I'm starting with sauce from a jar or can most of the time - I'm not yet up to making my own. Anyone have any favorites? Sign up for Folding@Home and join our team. PM me for details. Ignorance is bliss for you, hell for me. Promote this thread!
CRZ Big Brother Administrator Since: 9.12.01 From: ミネアポリス Since last post: 4 days Last activity: 10 hours # 2 Posted on 2.5.08 1135.32 | Instant Rating: 9.04 THINGS I MAKE IN THE CROCK POT (OR TWO CROCK POTS): Split pea soup Chili Pot roast and veggies Li'l smokies in mustard and apricot preserves and of course Corned beef and cabbage. I KNEW I should have told Dexley's how much I hate it when our moderators correct spelling errors in subject lines!
pieman As young as he feels Since: 11.12.01 From: China, Maine Since last post: 4 days Last activity: 11 hours # 3 Posted on 2.5.08 1146.25 | Instant Rating: 7.30
Originally posted by CRZ T Corned beef and cabbage. My wife loves this and not just for St. Patrick's Day. I enjoy the corned beef, but I can do without the cabbage part. We slow cook a lot of chicken in the crock, usually in BBQ sauce. Pot roast and veggies like CRZ, and then followed up with a beef stew with the leftovers. My wife made a nice pasta figiole last week, too. Much better than the Olive Garden version, which isn't all that awful. The World Champion New York Football Giants
JayJayDean Scrapple Since: 2.1.02 From: Seattle, WA Since last post: 52 days Last activity: 6 hours
Y!: # 4 Posted on 2.5.08 1400.21 | Instant Rating: 7.40
Beef stew Beanless chili - mmmmmmm Spaghetti sauce with meatballs or chicken and the ultimate - beef paparika. Yummy. Holy fuck shit motherfucker shit. Read comics. Fuck shit shit fuck shit I sold out when I did my job. Fuck fuck fuck shit fuck. Sorry had to do it.... -- The Guinness. to Cerebus *snip* Revenge of the Sith = one thumb up from me. Fuck shit. I want to tittie fuck your ass.
Brian P. Dermody Liverwurst Moderator Since: 20.9.02 From: New York, NY Since last post: 1094 days Last activity: 516 days
Y!: # 5 Posted on 2.5.08 1404.10 | Instant Rating: 7.58 You know what's amazing? When you make corned beef and cabbage, add a bottle of a winter ale to the water. It tenderizes the meat and the spiciness of the ale enhances the flavor. Next thing I set to simmer will likely be a pot of chili blanco that I make for the next UFC party. Reward TV -- TV just got better! Ars Gratia Pecuniae.
Oliver Scrapple Since: 20.6.02 Since last post: 27 days Last activity: 21 days # 6 Posted on 4.5.08 1424.19 | Instant Rating: 5.39 I make a mean Shepherd's pie and a decent steak; the future Mrs. Oliver requests them often. I'm trying to learn how to cook Indian food; I love curries, and there aren't any decent Indian restaurants nearby. Oh, and red snapper is always in my fridge. I eat it on a weekly basis. Same with catfish, when I can find it at a decent price.
Dexley's Midnight Jogger Pepperoni Moderator Since: 10.10.02 From: New Hampshire Since last post: 419 days Last activity: 333 days # 7 Posted on 4.5.08 1537.59 | Instant Rating: 7.18 Originally posted by CRZ I KNEW I should have told Dexley's how much I hate it when our moderators correct spelling errors in subject lines! In my defense, I really did try to think, WWCRZD? In response to the question, I do not cook anything that isn't mac and cheese from the box or shake and bake pork chops.
rinberg Boudin rouge Since: 30.1.02 From: South Georgia Since last post: 1174 days Last activity: 9 days # 8 Posted on 5.5.08 0903.04 | Instant Rating: 9.00 Beef Stew, Chili-Cheese dip, Salsa Queso, Pot Roast & Veggies, and that's about it. I always feel like I under-use the Crock Pot... One of the Thirty-two (or maybe Thirty-four....)!
dMr Andouille Since: 2.11.02 From: Edinburgh, Scotland Since last post: 12 days Last activity: 1 day # 9 Posted on 5.5.08 1220.28 | Instant Rating: 5.39 Originally posted by Guru Zim I prefer to make homemade Indian food. Granted, I'm starting with sauce from a jar or can most of the time - I'm not yet up to making my own. Anyone have any favorites? I'm a fan of a chicken & spinach balti. It tastes nicer than it sounds I assure you! Fresh spinach added about 30-60 seconds before serving gives lovely colour and texture. On a non-curry-simmery note: Cullen Skink Chilli (no f'n kidney beans) Bolognese Scottish/Irish Stew (country of origin determined by the random ale the cupboard holds on the day)
Guru Zim SQL Dejection Administrator Since: 9.12.01 From: Bay City, OR Since last post: 3 days Last activity: 1 day # 10 Posted on 5.5.08 1300.24 | Instant Rating: 8.87 Originally posted by dMr I'm a fan of a chicken & spinach balti. It tastes nicer than it sounds I assure you! Fresh spinach added about 30-60 seconds before serving gives lovely colour and texture. On a non-curry-simmery note: Cullen Skink Chilli (no f'n kidney beans) Bolognese Scottish/Irish Stew (country of origin determined by the random ale the cupboard holds on the day) You have a recipe for the chicken? I'm intrigued. Sign up for Folding@Home and join our team. PM me for details. Ignorance is bliss for you, hell for me.
dMr Andouille Since: 2.11.02 From: Edinburgh, Scotland Since last post: 12 days Last activity: 1 day # 11 Posted on 8.5.08 0820.25 | Instant Rating: 5.39
Chicken & Spinach Balti you say? I sort of have a recipe. Not so big on actually *measuring* things precisely, but the below should work! Marinate stuff 2 chicken breasts (diced) 1 lime (or a healthy glug of bottled lime juice) 2 garlic cloves 1-2 chillies (depending on how hot they are and how hot you like your curries) 1 teaspoon (tsp) Ginger 1 tsp Cumin 1/2 tsp Coriander Pinch or two of turmeric 70-80ml natural yoghurt Post marinate Stuff 1 Onion (finely chopped) 2-3 tomatoes (remove seeds and dice) 2 dessert spoons tomato puree 70-80ml double cream Couple handfuls of spinach (looks a lot, but it shrinks quickly on cooking) Instructions Chop the chillies and the garlic finely, and put them in a bowl with all the other marinate stuff EXCEPT the chicken and the yoghurt. Mix around, then add the diced chicken and mix again till it's pretty well coated. Now add the yoghurt, mix again. Cover and leave it to absorb the flavors for an hour or two (ideally, but 15-30 mins would be OK). Anyway, that's the marinating done. Now heat a pan with some sunflower oil (couple dessert spoons should do), and throw in the chopped tomoato and onion. Fry gently for a minute or so then add everything from the bowl you did the marinating in. Continue to fry gently until the chicken is sealed (ie outsides cooked) then add the tomato puree and a pinch of salt. You may need a wee glug of water as well. Continue to heat gently for another five minutes or so, then add the yoghurt. Leave to simmer for about half an hour, or until the chickens cooked. Roughly chop the spinach, and chuck it in about 30-60 seconds before you're ready to serve. Basically you want it to just start wilting and no more so you keep the colour/texture. Serve with rice and naan. And that's it! Hope you enjoy.
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