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Post by Killer Goldfish on Nov 23, 2021 21:00:55 GMT -5
I normally loathe goulash but this sounds...pretty damned good. Question, since you're a Midwesterner: when you hear "goulash," do you think "chili on pasta?" Because this was an attempt to emulate the original Central European dish, which is a whole 'nother thing altogether. See my previous answer, and guess what my last family this evening had for dinner? It was still sitting on the burner when I got there. (shudder)
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Post by Lemmy Caution on Nov 25, 2021 19:54:58 GMT -5
Made a special dinner for the holiday. Unfortunately, did not have a ping-pong table and lawn chairs to complete the presentation. Maybe next year.
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Post by Killer Goldfish on Dec 4, 2021 22:31:21 GMT -5
Made a special dinner for the holiday. Unfortunately, did not have a ping-pong table and lawn chairs to complete the presentation. Maybe next year. View Attachment Popcorn, jellybeans and..?
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Post by Lemmy Caution on Dec 5, 2021 14:43:47 GMT -5
Made a special dinner for the holiday. Unfortunately, did not have a ping-pong table and lawn chairs to complete the presentation. Maybe next year. <button disabled="" class="c-attachment-insert--linked o-btn--sm">Attachment Deleted</button> Popcorn, jellybeans and..? Popcorn, jellybeans, pretzel sticks and buttered toast. No cartoon beagles were harmed during the production of this meal.
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Post by Marxo Grouch on May 1, 2022 5:01:26 GMT -5
Made a nice curry today with chickpeas, tomatoes, spinach, onion, garlic and yogurt. I need to come up with more chickpea-based meals, because they're all kinds of good, including the fact that you burn off close to a third of the calories they contain simply through the act of digesting them.
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Post by Dr. Kobb on May 1, 2022 22:42:16 GMT -5
Made a nice curry today with chickpeas, tomatoes, spinach, onion, garlic and yogurt. I need to come up with more chickpea-based meals, because they're all kinds of good, including the fact that you burn off close to a third of the calories they contain simply through the act of digesting them.
Forgive me for bringing up a sore subject from literally three boards ago: I don't see how someone can love chick peas and not like lima beans at least a little. At least I think you weighed-in on the anti-lima-bean side of the (at times heated) discussion. It's been - god - 15 years?
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Post by Marxo Grouch on May 2, 2022 4:40:37 GMT -5
I recall the war of which you speak, but, no, I was neutral on that one, because I like both lima beans and... what was the other thing? Sauerkraut?
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Post by Killer Goldfish on May 4, 2022 15:57:18 GMT -5
Made a nice curry today with chickpeas, tomatoes, spinach, onion, garlic and yogurt. I need to come up with more chickpea-based meals, because they're all kinds of good, including the fact that you burn off close to a third of the calories they contain simply through the act of digesting them.
Forgive me for bringing up a sore subject from literally three boards ago: I don't see how someone can love chick peas and not like lima beans at least a little. At least I think you weighed-in on the anti-lima-bean side of the (at times heated) discussion. It's been - god - 15 years?
I don't remember the exact conversation because it came up more than once over the decades, but that is quite a contradiction. It honestly sounds more like something MWNP might say, though.
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Post by Dr. Kobb on May 4, 2022 23:00:15 GMT -5
No, it was definitely me. I've decided the hill I'm willing to die on is built from tasty, nutritious lima beans.
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Post by Lemmy Caution on May 6, 2022 10:37:02 GMT -5
No, it was definitely me. I've decided the hill I'm willing to die on is built from tasty, nutritious lima beans. Evil, teasing little children eliminated any possibility of my ever liking lima beans. Grownups never even chastised the little fucks for doing it, either.
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Post by Dr. Kobb on May 6, 2022 12:46:55 GMT -5
No, it was definitely me. I've decided the hill I'm willing to die on is built from tasty, nutritious lima beans. Evil, teasing little children eliminated any possibility of my ever liking lima beans. Grownups never even chastised the little fucks for doing it, either. Alright, I'm going to need the full story here.
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Post by Lemmy Caution on May 6, 2022 13:08:45 GMT -5
Evil, teasing little children eliminated any possibility of my ever liking lima beans. Grownups never even chastised the little fucks for doing it, either. Alright, I'm going to need the full story here. Nope. You don't and you won't. Take my word for it. My species of lizard is an obligate carnivore ;-)
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Post by Dr. Kobb on Jul 16, 2022 11:41:32 GMT -5
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El Santo
Cock Goddess
Posts: 565
Likes: 446
Role: Top
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Post by El Santo on Jul 16, 2022 15:38:23 GMT -5
I was mostly just being lazy when I grilled the corn on the cob for today's lunch in the bacon fat from today's breakfast, but wow.
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Post by Lemmy Caution on Jul 16, 2022 17:26:23 GMT -5
Fun to have these. One caution: the liquors and mixers one uses may have changed considerably since their heyday.
Case in point: the Vesper Martini. Gordon's Gin has plummeted in both quality (and proof) since Fleming came up with the recipe. Similarly, the formula for Kina Lillet has changed...
And so it goes.
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Post by Lemmy Caution on Jul 16, 2022 17:30:46 GMT -5
In other news: what the fuck am I doing here?
And why the fuck did I respond to that other post?
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Post by Killer Goldfish on Jul 22, 2022 21:21:21 GMT -5
Decided to make a French toast casserole for the big old farewell brunch. 3 people are leaving our team at once. The bread is cubed and out on the counter, so as to go stale.
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Post by Dr. Kobb on Aug 24, 2022 14:33:12 GMT -5
I might have ranted about this before, but I rarely enjoy barbecued meat. 99% of the time they go too strong on the seasoning to where I can't taste the meat itself anymore. I suppose I understand it as a way to sort of hide the flavor (or lack of) inferior cuts of meat, but I have almost never enjoyed barbecued meat. Maybe if BBQ sauces weren't so strong...
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Post by Lemmy Caution on Aug 24, 2022 14:45:48 GMT -5
I might have ranted about this before, but I rarely enjoy barbecued meat. 99% of the time they go too strong on the seasoning to where I can't taste the meat itself anymore. I suppose I understand it as a way to sort of hide the flavor (or lack of) inferior cuts of meat, but I have almost never enjoyed barbecued meat. Maybe if BBQ sauces weren't so strong... So, from the obligate carnivore comes the questions >;-)> What sort of meat? How prepared? What type of barbecue sauce?
Do you trust a Texan or a Kansan for your brisket?
Did the beeve or pig stay in the smoker a minimum of 16 hours with proper temperature control and regular basting?
Golden or red sauce for your pig?
OR (super yum) straight cider vinegar and cayenne pepper?
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Post by Deeky on Aug 24, 2022 19:36:32 GMT -5
In my experience Kansas City barbecue is far superior to the Texas variety.
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