What can you expect in the Food Thread on PF?

[Evo]

Try this, you might like it; Lentils and Rice

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Boil lentils until tender, drain, set aside
Steam or cook rice till tender, set aside
Slice onions medium thick
In a large deep pot with oil, cook slowly for about an hour until onons are black, but not
sticking to the pot, drain (some carmelized remnants are fine too)
Combine lentils, rice, and onion, stir and refrigerate

If you prefer add yogurt, as a side or mixed, or, as I like, serve as is, plain...

Rhody...

I'm makin it.

 

[Evo]

Try this, you might like it; Lentils and Rice

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Boil lentils until tender, drain, set aside
Steam or cook rice till tender, set aside
Slice onions medium thick
In a large deep pot with oil, cook slowly for about an hour until onons are black, but not
sticking to the pot, drain (some carmelized remnants are fine too)
Combine lentils, rice, and onion, stir and refrigerate

If you prefer add yogurt, as a side or mixed, or, as I like, serve as is, plain...

Rhody...

Rhody, are these dark enough?

[PLAIN]http://img543.imageshack.us/img543/4297/onionsblack.jpg

 

[Ms Music]

Thai red curry shrimp always gets my vote

Mmmmmmm, I now know what I am having for dinner!

 

[rhody]

Rhody, are these dark enough?

[PLAIN]http://img543.imageshack.us/img543/4297/onionsblack.jpg[/QUOTE]
Evo,

Nope, use less oil and let the onions absorb most of the moisture like this:

http://img709.imageshack.us/img709/8417/onions.jpg

I actually cooked them less than I usually do, they are normally blacker, like the black ones you see sprinkled about.


Here is everything mixed together, lasts three or four days in the refrigerator.

http://img577.imageshack.us/img577/9517/ricey.jpg

It is a great simple dish to make, time consuming to blacken the onions, but worth the wait.

Rhody...

 

[Evo]

Wow, those do look burned, but I'll take your word that they taste better than they look.

I really only used a drop of oil, I cooked them covered, stirring often, like making a good roux, dark, evenly cooked, but not burned.

 

[turbo]

Well, Evo, when my wife or I cook home-fries (pan-fried potatoes and onions in butter), lots of the onions get about that dark. We don't fight over them, but there are never any left over, if you get my drift.

They taste great. We dump the the potato chunks and the onions in the sizzling butter at about the same time and since the chopped onion pieces are smaller, they are what you might consider overcooked when the chunks of potato are browned up nice and cooked through.

 

[Evo]

Well, Evo, when my wife or I cook home-fries (pan-fried potatoes and onions in butter), lots of the onions get about that dark. We don't fight over them, but there are never any left over, if you get my drift.

I throw out the burned bits. Brown I love, not burned. But to each his own.

I don't like pizza burned black either, but I see people eat it on tv, I'd send it back and order one unburned.

 

[turbo]

I throw out the burned bits.

If there are tiny burnt bits of potato my wife will challenge me for them. You can't take semi-spherical tubers and make uniform chunks out of them, so the smallest ones will be over-cooked. I try to leave those for my wife because if I take them, she'll be eyeing my plate. Same with the charred onions.

 

[Evo]

If there are tiny burnt bits of potato my wife will challenge me for them. You can't take semi-spherical tubers and make uniform chunks out of them, so the smallest ones will be over-cooked. I try to leave those for my wife because if I take them, she'll be eyeing my plate. Same with the charred onions.

Not if you cook them correctly. I make a fried potato dish called "carefree potatoes", they are pieces of potato intentionally cut into odd pieces so that you get different textures and flavors, they are browned and crispy at the most, soft and buttery for the larger pieces, but never, ever burned. It does require an amount of skill and attention to make sure they aren't burned, but well worth the trouble. But if you don't mind overcooked or burned food, then it doesn't matter.

Rhody intentionally burns the onions for the taste, and that might be good, but burning by mistake is a mistake. I'm going to try to put a bit of char on some onions and see if I like them.

 

[turbo]

Not if you cook them correctly. I make a fried potato dish called "carefree potatoes", they are pieces of potato intentionally cut into odd pieces so that you get different textures and flavors, they are browned and crispy at the most, soft and buttery for the larger pieces, but never, ever burned. It does require an amount of skill and attention to make sure they aren't burned, but well worth the trouble. But if you don't mind overcooked or burned food, then it doesn't matter.

Rhody intentionally burns the onions for the taste, and that might be good, but burning by mistake is a mistake. I'm going to try to put a bit of char on some onions and see if I like them.

My wife and I don't like over-cooked mushy fried potatoes, so we tend to cook them hot and fast. The occasional crunchy bits (like chips) are really good. Same with the onions. Getting grilled potatoes and onions or other variations at a restaurant doesn't compare with the real deal. I REALLY don't like the grated grilled potatoes served at places like Waffle House and similar. No character.

You can order hash-browns at a Waffle House, but if you are used to eating at rural diners, you will be VERY disappointed when your breakfast arrives. Over-cooked, greasy, mushy, with no character. It's pretty sad. Some diners in the South do a pretty good job of cooking breakfasts fast-order-style, but the chains don't. It's crap.

 

[Evo]

My wife and I don't like over-cooked mushy fried potatoes, so we tend to cook them hot and fast. The occasional crunchy bits (like chips) are really good. Same with the onions. Getting grilled potatoes and onions or other variations at a restaurant doesn't compare with the real deal. I REALLY don't like the grated grilled potatoes served at places like Waffle House and similar. No character.

You can order hash-browns at a Waffle House, but if you are used to eating at rural diners, you will be VERY disappointed when your breakfast arrives. Over-cooked, greasy, mushy, with no character. It's pretty sad. Some diners in the South do a pretty good job of cooking breakfasts fast-order-style, but the chains don't. It's crap.

I used to be a short order cook at three individually owned pharmacies. Remember when the corner drug store had a soda fountain and grill? There was a guy that leased out the soda fountains at three local pharmacies and I worked at all three. Yeah, believe it or not, I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks, learned how to man a grill. I took the orders, waited the counter and tables, did all of the drinks, shakes, all of the food (we were open from 8am to 9 pm) I flipped burgers, made the daily specials (beef tips over rice, meatloaf, etc... your basic horrid cafeteria type food). I was also cashier, I cleaned the place, I took deliveries, and after the first 20 hours a week, he paid me cash under the table. It was the best time I'd ever had! I ran the three places for him, often opening and closing all by myself. I worked with a couple of old ladies in each place. They were real characters.

Which brings me back to what started all of this...hash browns. They came frozen, already grated. I'd take a scoop, throw it on the hot top, sprinkle it with paprika (this is an old trick to ensure a consistent color), wait for it to crisp, flip it without touching it first, let the other side crisp then onto a plate. I made every type of egg you can imagine, all to order.

I had every trucker in the area as a regular, they used to call me "ponytail" because I had waist length hair I kept back in a ponytail. I wore a white nurse's uniform that was fitted and super short.

Thank goodness there are no pictures around from back then, at least none that I know of.

But, boy can I cook for a crowd without missing a step.

 

[Borek]

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Can you translate bag into some more universal unit? Say... pounds? Kilograms? Ounces? I guess around half pound will do, but confirmation won't hurt.

 

[rhody]

Can you translate bag into some more universal unit? Say... pounds? Kilograms? Ounces? I guess around half pound will do, but confirmation won't hurt.

Hey Borek,

Welcome back by the way...

What you saw above is about 1/2 a recipe for the concoction. I used 2 onions, 2 bags of Minute (Boiling bag) Instant Rice (they come 4 bags to a box), 1/2 bag of lentils. Slice the onions medium thick, keep the slices whole.

The secret with the onions is to use a heavy metal skillet (like the one in my picture) and a light layer of oil on the bottom, Two large onions onions fill the pan, heat the oil on medium heat, throw in the onions, cover. Every 6 to 8 minutes, using a large spatula, flip them, and reduce. Repeat the flip cycle until they are black, or brown and black as I did. Keep an eye on the oil, too, a little should be in the pan to keep them from sticking but not too much.

One half a recipe serves 4 to 5 people and is great chilled with your favorite yogurt.

Cooking 4 large onions for a full recipe takes about an hour (two batches of onions unless you have two fry pans).

I mentioned this before, but after you boil, rice and lentils, rinse lentils well with water to get the grit out. Enjoy...

Rhody...

 

[rhody]

I used to be a short order cook at three individually owned pharmacies. Remember when the corner drug store had a soda fountain and grill? There was a guy that leased out the soda fountains at three local pharmacies and I worked at all three. Yeah, believe it or not, I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks, learned how to man a grill. I took the orders, waited the counter and tables, did all of the drinks, shakes, all of the food (we were open from 8am to 9 pm) I flipped burgers, made the daily specials (beef tips over rice, meatloaf, etc... your basic horrid cafeteria type food). I was also cashier, I cleaned the place, I took deliveries, and after the first 20 hours a week, he paid me cash under the table. It was the best time I'd ever had! I ran the three places for him, often opening and closing all by myself. I worked with a couple of old ladies in each place. They were real characters.

Which brings me back to what started all of this...hash browns. They came frozen, already grated. I'd take a scoop, throw it on the hot top, sprinkle it with paprika (this is an old trick to ensure a consistent color), wait for it to crisp, flip it without touching it first, let the other side crisp then onto a plate. I made every type of egg you can imagine, all to order.

I had every trucker in the area as a regular, they used to call me "ponytail" because I had waist length hair I kept back in a ponytail. I wore a white nurse's uniform that was fitted and super short.

Thank goodness there are no pictures around from back then, at least none that I know of.

But, boy can I cook for a crowd without missing a step.

Evo,

After that, I feel like being thrown back in time... Happy Days... Cool story...

Rhody...

 

[dlgoff]

... I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks,

I'll have a Suicide and Hamburger.

 

[Evo]

I made Ina Garten's jalapeno cheese bread. She calls it corn bread, but it has 3 cups of white wheat flour and 1 cup of cornmeal, so it is not a cornbread.

I cut the amount of sugar in half, tripled the amount of jalapenos and added more cheese. it's a weird kind of bread, but it's tasty, i have no idea what to call it.

I'm also making chili and Evo child walked in and smelled it and demanded to take some home, but it's not ready. Sorry Evo Child.

 

[CosmicEye]

Id die a happy man if I was injected with hot liquid cheese from an IV tube

mmmmm.. cheese

 

[turbo]

Summer squash, green peppers, basil, beet greens, beans, garlic - whatever you have, saute them hot and fast in a heavy pan or a wok, and serve them over a bed of rice. There will be no complaints. When you have a garden in a spotty year, free-style cooking is the only way to go. You may be limited in your ingredients (vs what you'd like to have) but at least everything is really fresh and flavorful, and didn't spend the better part of a week getting to your supermarket, where it languished until you bought it.

 

[Ivan Seeking]

We got a brand new propane BBQ, made by Stok, that has the highest heat density [BTU per sq inch of grill area] of any we saw. I was sure this would be enough to cook a steak properly, but not so! Cooking on propane was a lost cause - way too little heat per sq inch. I modified the grill so that I can use charcoal and wood as before, and this helped a great deal, but they have too much vent area. The steaks are coming out okay but we are still getting layering. If cooked properly, the interior color should be approximately uniform. No doubt there is still too much air flow when I close the lid. I've been through this before as I tried to improve my technique over the years.

Having a direct flame seems to be critical. Everyone is moving towards indirect heat only, I think to reduce the production of cancer-causing whatever, and this just doesn't cook the steak quickly enough. If the air temp was higher it might still work. I know there are ovens that cook steaks at something like 1200 degrees F, and I think without a direct flame, but temps that high likely create too many liability concerns for BBQs and standard ovens.

On one occasion, my charcoal-wood BBQ mixture was so hot that it ignited the paint on the outside of the BBQ. I looked out just in time to see the BBQ engulfed in flames.

 

[Borek]

2 bags of Minute (Boiling bag) Instant Rice (they come 4 bags to a box), 1/2 bag of lentils.

Can't say I feel any wiser Rice is sold here in 1kg bags, lentils in 400g bags. I guess even minute rice bags (they are here, but I don't use them) can be different.

Ratio of masses or volumes, please.

 

[rhody]

Can't say I feel any wiser Rice is sold here in 1kg bags, lentils in 400g bags. I guess even minute rice bags (they are here, but I don't use them) can be different.

Ratio of masses or volumes, please.

1 cup = 136 grams = 4.8 ouunces
1 kilogram = 35.2739619 ounces

Borek,

All these figures are for 1/2 of the receipe:

2 cups instant rice boiled, 272 grams
1 cup lentils, boiled, 136 grams

I hope this helps. A ratio of 2/1 for rice versus lentils.

Rhody...

 

[Evo]

I've been wondering about this *cornbread* recipe from Ina Garten since I saw her make it last year.

I love cornbread, but this bread calls for 3 cups of white wheat flour and only 1 cup of yellow conrnmeal. I was sure that it coudln't possibly taste like cornbread, But I only had about 1 cup of cornmeal yesterday, so decided to give it a try. It was great! Actually tastes like cornbread.

I did make changes, I reduced the sugar to 2 tablespoons, used table salt, so used less than two teaspoons, and doubled the jalapenos. I also used 2 cups of 4 cheese shredded mexican and put it all inside the batter. I used ny mother's trick to preheat the oiled greased pan so that the batter crisps as you pour it into the hot pan, gives a wonderful crispy crunch to the bottom and sides of the bread.

When you cut into this this bread, the aroma of the fresh jalapenos hits you along with the Mexican cheese. delicious with butter.

It makes enough for an army though. I've had to wrap and freeze most of it.

So easy and so tasty, thought I'd share.

http://www.barefootcontessa.com/recipes.aspx?RecipeID=238&S=0

 

[Borek]

I hope this helps. A ratio of 2/1 for rice versus lentils.

Thanks. Now we are talking the same language.

Red lentils or green lentils? You see, I am a chemist, I need exact recipes

 

[dlgoff]

I've been wondering about this *cornbread* recipe from Ina Garten since I saw her make it last year.

I love cornbread, but this bread calls for 3 cups of white wheat flour and only 1 cup of yellow conrnmeal. I was sure that it coudln't possibly taste like cornbread, But I only had about 1 cup of cornmeal yesterday, so decided to give it a try. It was great! Actually tastes like cornbread.

I did make changes, I reduced the sugar to 2 tablespoons, used table salt, so used less than two teaspoons, and doubled the jalapenos. I also used 2 cups of 4 cheese shredded mexican and put it all inside the batter. I used ny mother's trick to preheat the oiled greased pan so that the batter crisps as you pour it into the hot pan, gives a wonderful crispy crunch to the bottom and sides of the bread.

When you cut into this this bread, the aroma of the fresh jalapenos hits you along with the Mexican cheese. delicious with butter.

It makes enough for an army though. I've had to wrap and freeze most of it.

So easy and so tasty, thought I'd share.

http://www.barefootcontessa.com/recipes.aspx?RecipeID=238&S=0

I've been thinking about this since Monday when you posted about the amount out cornmeal in the recipe. I thought that was weird since my mother makes/made the best cornbread in the world, IMO, and I've never seen her use wheat flour. So I did a google search on cornbread and every recipe I looked at included wheat flour. I'll have to ask her for a verbal recipe.

Anyway, since I like corn tortillas and mexican 4 cheese, I would modify your version with a higher cornmeal/wheat-flour ratio and add another 2 cups of the shredded mexican 4 cheese on top to brown. Thanks for the giving your mothers preheat oiled greased pan trick.

The last time I decided to make enchiladas, I made a casserole instead by baking layers of corn tortillas and cheesy meat sauce topped with more cheese.

 

[Evo]

The last time I decided to make enchiladas, I made a casserole instead by baking layers of corn tortillas and cheesy meat sauce topped with more cheese.

Do you have a recipe?

 

[rhody]

Thanks. Now we are talking the same language.

Red lentils or green lentils? You see, I am a chemist, I need exact recipes

ACK ! I use green ones (come to think of it, they have a brownish tinge to them).
I just finished my batch last night, shared with a few folks at work. I usually get a thumbs up. Anyway, I like them every so often. If you do blacken all the onions, you may want to add a third onion to the 1/2 receipe mix, without some blend of onion to add flavor the rice and lentils are pretty boring. Two onions reduced to black do not give enough volume to the mix.

Enjoy...

Rhody...

 

[turbo]

We got a brand new propane BBQ, made by Stok, that has the highest heat density [BTU per sq inch of grill area] of any we saw. I was sure this would be enough to cook a steak properly, but not so! Cooking on propane was a lost cause - way too little heat per sq inch. I modified the grill so that I can use charcoal and wood as before, and this helped a great deal, but they have too much vent area. The steaks are coming out okay but we are still getting layering. If cooked properly, the interior color should be approximately uniform. No doubt there is still too much air flow when I close the lid. I've been through this before as I tried to improve my technique over the years.

Having a direct flame seems to be critical. Everyone is moving towards indirect heat only, I think to reduce the production of cancer-causing whatever, and this just doesn't cook the steak quickly enough. If the air temp was higher it might still work. I know there are ovens that cook steaks at something like 1200 degrees F, and I think without a direct flame, but temps that high likely create too many liability concerns for BBQs and standard ovens.

On one occasion, my charcoal-wood BBQ mixture was so hot that it ignited the paint on the outside of the BBQ. I looked out just in time to see the BBQ engulfed in flames.

Too bad about that Ivan. I had a gas grill that required me to pull all kinds of tricks to get even half-decent steaks, including preheating a large grate-full of lava-rocks on high for about 1/2 hour. Now, I have one of these:

Propane on the left, wood-charcoal in the center, and an indirect-heater/smoker fueled by wood/charcoal on the right. For perfect steaks, fill a starter chimney with charcoal, ignite with a couple of sheets of newsprint, and dump the started charcoal out in a pile. Cook steaks directly over the coals if you want tasty, rare ones. If somebody insists on medium or (yuck!) well-done, start theirs early over the charcoal to brown them, and move them off to the side for indirect heat, wait a bit then cook the rare ones. This particular grill is quite flexible WRT venting. You can increase/decrease the undergrate air in the charcoal section by adjusting the damper on the end of the smoker box, plus there is a guillotine damper on the chimney in the top of the charcoal grill. It takes a bit of tinkering to find out what works best, but it's worth the trouble.

It's a CharGriller (brand) and toward the end of summer, your local Tractor Supply may put them on special. If you buy yours in the box, expect to say some bad words as you assemble the monster. If you want to buy an already-assembled floor-model, you'll need a long-bed pickup and some kind of ramp to load it and take it home, plus somebody to help you unload it.

 

[dlgoff]

Do you have a recipe?

1lb extra lean (I use 93%) ground beef
1-large white onion-diced
4-cups of shredded mexican 4 cheese
2-10oz cans of Old El Paso Enchilada sauce
1-10oz can Rotel diced tomatoes & green chilies-drained
1-pkg 6" corn tortillas
salt, black pepper, garlic powder...optional but I use it

cook ground beef, diced white onion, salt, black pepper, garlic powder in a skillet on medium heat. (While cooking "chop"/mix for medium to small meat chunks.)

when meat in cooked, drain and return to medium heat, add 1 can of Old El Paso Enchilada sauce, cover and simmer until most of the liquid is cooked out.

turn heat to low and mix in 2 cups of mexican 4 cheese. (remove from heat when cheese and meat is thoroughly mixed and cheese melted)

place 2 layers of tortillas on the bottom of a casserole baking dish (size ?), pour/spatula in hot meat & cheese, place 2 layers of tortillas on top, drizzle on 1/2 can of Old El Paso Enchilada sauce, cover with the other 2 cups of mexican 4 cheese, cover cheese layer with the can of Rotel diced tomatoes, drizzle remaining 1/2 can on Old El Paso Enchilada sauce.

place uncovered in preheated 375°F for 15 to 20 minutes.

Done

 

[HeLiXe]

I ate so much crap today I'm surprised I'm still alive -_-
2 Chili cheese dogs! *faints*

 

[CosmicEye]

^^^ Thats what I am talking about!

If you think 2 chilidogs is a lot of junkfood, well, I've got you beat bigtime..

 

[HeLiXe]

I ate them in one sitting!

 

[dlgoff]

I ate so much crap today I'm surprised I'm still alive -_-
2 Chili cheese dogs! *faints*

^^^ Thats what I am talking about!

If you think 2 chilidogs is a lot of junkfood, well, I've got you beat bigtime..

Yep. Just a snack.

 

[CosmicEye]

mmm 711 hotdogs with hot cheese mmm

I always end up paying for that later

 

[Evo]

Last night I decided to make macaroni and cheese. All I had was whole wheat pasta. There is a brand of whole wheat pasta that is wonderful, unfortunately I didn't have that brand, I had nasty whole wheat pasta, but I figured that a cheese sauce might mask it.

Wrong.

First mistake was making a white sauce for the cheese instead of just melting cheese like I usually do. I didn't have milk, so decided to use some old powdered milk that I use in bread machine recipes. It was ghastly, but I thought, ok the cheese will mask the taste of the milk.

Wrong.

So I now had nasty pasta with a rancid cheese sauce. Throw it out? Never! I decided to add some dry mustard to the cheese sauce, as if I was making a welsh rarebit. Ok, now I just made the sauce bitter, so I thought "italian herbs" so fragrant and they really saved that nasty mushroom risotto the other night.

Wrong.

Ok, so adding enough hot sauce will mask the flavor of anything!



When my dog won't eat something, you know it's bad. I had soup for dinner last night...

 

[turbo]

Oh! Bad choices and bad luck piled on top! I hate throwing food away, but it sounds like what you made was a "food-like" concoction that convinced you of the need to toss the crappy pasta, the powdered milk, etc. When the larder gets a bit thin, I have to engage in free-style cooking, but I have never resorted to using powdered milk. I had that once at a friend's house when I was a kid, and had to run for the door. Never again.

BTW, Duke would have eaten your macaroni and cheese. He eats everything. I have to watch him when he's in the garden or in the berry patches because he helps himself. Of course, I have to keep him away from the compost heaps, too. He loves "treasure hunting" in those.

 

[dlgoff]

Last night I decided to make macaroni and cheese. All I had was whole wheat pasta. There is a brand of whole wheat pasta that is wonderful, unfortunately I didn't have that brand, I had nasty whole wheat pasta, but I figured that a cheese sauce might mask it.

Wrong.

First mistake was making a white sauce for the cheese instead of just melting cheese like I usually do. I didn't have milk, so decided to use some old powdered milk that I use in bread machine recipes. It was ghastly, but I thought, ok the cheese will mask the taste of the milk.

Wrong.

So I now had nasty pasta with a rancid cheese sauce. Throw it out? Never! I decided to add some dry mustard to the cheese sauce, as if I was making a welsh rarebit. Ok, now I just made the sauce bitter, so I thought "italian herbs" so fragrant and they really saved that nasty mushroom risotto the other night.

Wrong.

Ok, so adding enough hot sauce will mask the flavor of anything!



When my dog won't eat something, you know it's bad. I had soup for dinner last night...

Note to self: Buy boxed macaroni and cheese.

 

[turbo]

No Don! Don't go to the dark side! Boil some good elbow macaroni until it is partially done (not al-dente) then layer that in a casserole dish with slices of very sharp cheddar cheese, and dust each layer with a bit of white flour. Top with more cheese, and if you want a nice crunchy crust crumble saltines over the top before baking.

You can switch things up a bit by including some chopped chilies, onions, etc in the layers. When the mac and cheese is bubbly and not quite browned on top, fry up some calves liver or chicken liver with onions to go with the casserole dish. Heaven!

 

[dlgoff]

No Don! Don't go to the dark side! Boil some good elbow macaroni until it is partially done (not al-dente) then layer that in a casserole dish with slices of very sharp cheddar cheese, and dust each layer with a bit of white flour. Top with more cheese, and if you want a nice crunchy crust crumble saltines over the top before baking.

You can switch things up a bit by including some chopped chilies, onions, etc in the layers. When the mac and cheese is bubbly and not quite browned on top, fry up some calves liver or chicken liver with onions to go with the casserole dish. Heaven!

Thanks for bringing me back to my senses. Switching is up, less the livers, will work well with wheat beer.

 

[turbo]

Oops! I forgot to mention that after you have the pasta, cheese, flour, etc, layered up, you need to add whole milk to the casserole so that you can just see it under the top layer, then finish off with the top layer of cheese and crackers. Real macaroni and cheese is so easy to make, and it is SO good, unlike the stuff in the boxes with the pretend "cheese".

 

[Borek]

Today's dinner was based on http://en.wikipedia.org/wiki/Túrós_csusza that we ate two weeks ago in Budapest.

I happened to have farfalle at home, so that was the basis. Curd is almost always in the fridge, we buy it every week. I bought a small piece of salo to make my own pork rinds. You don't need much - just a few on the plate, for a flavor. No butter - rinds were added together with some melted lard, directly from the frying pan. I forgot about the cream, but I wasn't missing it - and I am stuffed

 

[turbo]

That looks good, Borek!

 

[Borek]

That looks good, Borek!

Best part is that if you have rinds the most time consuming part is boiling pasta

Note: this thing definitely needs salt for the best taste.

 

[turbo]

Best part is that if you have rinds the most time consuming part is boiling pasta

Note: this thing definitely needs salt for the best taste.

I would also need ground black pepper, as I do for macaroni and cheese. Curds and pasta would do it for me, if seasoned properly.

 

[HeLiXe]

Yep. Just a snack.

Well maybe I should clarify...they were from Dairy Queen

somehow this pic makes me want to vomit >_> but they are big and they put a LOT of chili and cheese on them.

mmm 711 hotdogs with hot cheese mmm
you are just messing around...
I always end up paying for that later

 

[turbo]

That looks disgusting! If I put chili and cheese on a hot dog that I made, it would look edible. Yours doesn't! Not in the least.

 

[HeLiXe]

That looks disgusting! If I put chili and cheese on a hot dog that I made, it would look edible. Yours doesn't! Not in the least.

yes it does look disgusting lolll but this is a pic I found on the net that shows just how much chili is on there. If the one I ordered looked like that I would so not eat it -_-. The pics DQ has on their site just have a little chili


CosmicEye I just realized when you said 711 you meant the store lol I thought you were messing around yesterday (somehow when I wrote it I put it in quote) about eating seven hundred and eleven hot dogs lol.

 

[Evo]

yes it does look disgusting lolll but this is a pic I found on the net that shows just how much chili is on there. If the one I ordered looked like that I would so not eat it -_-. The pics DQ has on their site just have a little chili.

It probably looked really good before the cheese melted, but I'd still eat that in a heartbeat! The melted cheese would actually taste better.

 

[turbo]

It probably looked really good before the cheese melted, but I'd still eat that in a heartbeat! The melted cheese would actually taste better.

I have never seen real cheese that was that orange in color. I have a feeling that the "cheese" is made of vegetable oil, not milk.

 

[Evo]

I have never seen real cheese that was that orange in color. I have a feeling that the "cheese" is made of vegetable oil, not milk.

Cheese isn't made out of oil?

 

[turbo]

Cheese isn't made out of oil?

If your cows only give oil instead of milk, I guess you've got to work with what you've got.