What are you eating?

[Death BOO Z]

I had some home-made pizza this week, everything was hand made, the dough, the sauce and everything but the cheese.





it was such a bad pizza that I'd leave the house, if I wasn't the one who made it.

[samsonlonghair]

That's pretty funny.
I'm currently eating frozen Reese's Peanut butter Cups. Damn these things are good frozen.

Edit:typo

[Assassin]

the mary browns chicken burger which i had yesterday is by far the best chicken burger i've ever eaten (on this continent...it actually reminded me of a burger i used to have as a kid which is why i liked it so much)

[Assertn]

here's my current favorite sandwich combo:

multi-grain wheat bread
sliced oven-roasted turkey
swiss cheese
spinach
honey dijon
hard-boiled egg


So good.......

[Animeniax]

I can feel it clogging your arteries right now...

For dinner (and leftover for lunch tomorrow) I had honey-orange salmon, tuna steaks, grilled chicken, and roasted vegetables on the barbecue smoker, with a bottle of Shiner Bohemian.Black Lager.

[Ryllharu]

I made a hamburger steak from some leftover burgers.

Burgers (makes 4):
1 lb (2kg) 90/10 ground beef
Half of white onion
One clove garlic
a coule squirts of Worcestershire sauce
salt and pepper

Grilled in whatever manner you like, I usually use 85/15 meat, so these were a little dry.

Then for the sauce on top (1 serving), I didn't really measure, so estimates:
3-4 tablespoons ketchup
1/4 - 1/2 teaspoon tabasco sauce
1/4 teaspoon dried basil

Slathered thickly across the top of the burger, it had a really pleasant kick right in the back of your throat at the end of each bite. Chips (potato crisps) on the side.

[shinta|hikari]

I made menchi (minced) katsudon.

It is usually simply the normal tonkatsu used for katsudon, but in an attempt to impress my friends (which I believe succeeded), I decided to try using ground pork for the "tonakatsu" in the katsudon.

Strange enough, I found it a little bland but everyone else liked it. Maybe it was because I skimped on the sauce for my own serving because I wanted everyone else (around 6 people) to have as much of the sauce as possible.

The minced meat katsu worked great though, since it does not require one to bite into the meat. Tender meat (like black pig from Japan) is great for tonkatsu, but I can't really get it here. The menchi katsu was a great substitute.

It was much better on the katsu sandwich I made the day after though.

I realize now that I am fantastic at making dishes found in anime (curry, nikujaga, tonkatsu, katsudon, napolitan pasta, okonomiyaki, hamburg etc.), and that made me laugh.

EDIT: for hamburg (Japanese style burger steak) sauce, the easiest but really tasty shortcut is to use equal amounts of ketchup and Worcestershire sauce for the burger sauce. It is extremely easy, but a great sauce nonetheless.

[Animeniax]

EDIT: for hamburg (Japanese style burger steak) sauce, the easiest but really tasty shortcut is to use equal amounts of ketchup and Worcestershire sauce for the burger sauce. It is extremely easy, but a great sauce nonetheless.

I think that's the Bulldog sauce that they sell. It's very popular in Japan.

[shinta|hikari]

It is similar, but has a bit more zip. I think it is closest to the left bottle on that picture, since that is Japanese Worcestershire sauce. The tonkatsu sauce on the right is quite different though, since it is made from apples.

[Animeniax]

3 of my last 5 meals have been spaghetti with meat sauce and this:



This is the most amazing pasta sauce ever. It's like creamy marinara, but tastier. It has some tangy-ness maybe from the vodka or whatever makes it vodka sauce, but it is freaking excellent. I added ground beef, shrimp, and a can of diced fire-roasted tomatoes. The sauce was excellent by itself too, like a soup.

[Animeniax]

This was my lunch today, poison in dumpling form:

[Jman]

MMmm...so good.

[itadakimasu]

That looks good jman!

I always bring some kind of bar to snack on between breakfast and lunch. I just ate this Kelloggs 'fiber plus chew bar' which is basically a rice crispy treat w\ chocolate masquerading as a "healthy" snack.

[Buffalobiian]

My saliva glands were happily pumping away when I finished reading that. Might try it in the near future, though I'll have to work out what 85/15 means. (meat/fat ratio?)

[The Heretic Azazel]

85/15 is lean to fat ratio, usually labeled lean beef at the store. It's good for chili, spaghetti, whatever dish that doesn't revolve around the meat itself, but for hamburgers you can't go wrong with 80/20 chuck.

[Buffalobiian]

I've never tried that sauce before, but my experiences with the brand have been excellent too.

[Buffalobiian]

Vanilla ice cream served on a bed of crushed, chocolate cookies.

[Buffalobiian]

Red Bean (paste) + Vanilla Ice Cream + Milk (optional)


w/o milk


w/ milk

The pictures don't look very appetizing, but it's good

Google doesn't do much better. I found something that looks worse, even suggestive. :S It's here if you really want to see it.

Anyway, the ice cream chills the red bean paste and gives it a creamy texture. Milk(little) is optional. It adds more fluid to the mix, but the interesting thing is that the water component freezes on contact with the ice-cream, forming something similar to crushed ice, and gives it all a bit more bite.

[The Heretic Azazel]

Sick.

I'm eating chicken chasseur, recipe as follows

* 8 slices bacon, finely chopped
* vegetable oil
* 6 chicken breast halves (10-12 oz. each or 12 thighs at 6-8 oz. each)
* salt and pepper
* 1 1/4 lbs cremini mushrooms, quartered
* 1 red onion, chopped
* 4 garlic cloves, minced
* 1 1/2 cups dry white wine
* 2 tablespoons tomato paste
* 14 1/2 ounces diced tomatoes, drained
* 2 cups low sodium chicken broth
* 1/4 ounce dried porcini mushrooms, rinsed thoroughly and finely chopped
* 1 tablespoon fresh thyme, minced (or 1 t. dried)
* 2 bay leaves
* 1/2 teaspoon red pepper flakes
* 1/4 cup flour
* 1/4 cup fresh parsley, minced

Directions

1. Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat.

2. Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet.

3. Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot.

4. Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.

5. Transfer chicken to large serving dish. Tent loosely with foil.

6. Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.

7. Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.

The fresher the thyme the better, it really makes the whole dish pop. I only used button mushrooms, I would feel bad paying more than 4 dollars for mushrooms, but I'm sure they're worth it. Don't forget the rice!

[rockmanj]

Well, since being a vegetarian for a while, it gets difficult finding tasty food, but I think I have been doing ok, although I kind of cheated today by having Korean cold noodles (b/c it uses a beef broth). It was still very tasty.


Also, not a big Corona fan; I love Asahi Prime Time, Hooegarden, and Little Kings.