Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 42516 times)

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Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #100: January 07, 2010, 10:08:08 PM »
I've found a new favorite condiment for on sandwiches.  Instead of gobs of mayo on my turkey sandwiches for lunch, I tried a tablespoon of pesto sauce.  Freaking amazing!  Lots of flavor, good fats in the olive oil, and only about 60 calories per tbsp instead of 100 for mayo.

avacado or guac is pretty good too.

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #101: January 07, 2010, 10:12:30 PM »
My god that would be sooooo horrible for you though :lol:

Sort of like pork rinds but with chicken skin instead.  Chicken rinds.


Pork rinds contain silicon dioxide. Isn't that sand?

http://wiki.answers.com/Q/Is_silicon_dioxide_sand

:spit:

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #102: January 07, 2010, 10:14:58 PM »
Pork rinds contain silicon dioxide. Isn't that sand?

http://wiki.answers.com/Q/Is_silicon_dioxide_sand

:spit:
Check some of your spices :lol:
Commonly added as a "flow agent"

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #103: January 07, 2010, 10:20:12 PM »
Check some of your spices :lol:
Commonly added as a "flow agent"

THATS WHAT SHE SAID!

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #104: January 07, 2010, 10:21:47 PM »
THATS WHAT SHE SAID!
I don't think that would feel very good :shock:

Offline PatsNats28

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Re: Food and How you Cook/Eat it.
« Reply #105: January 07, 2010, 10:35:24 PM »
I don't think that would feel very good :shock:

this  :spaz:

Offline PatsNats28

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Re: Food and How you Cook/Eat it.
« Reply #106: January 07, 2010, 10:36:23 PM »
speaking of that's what she said, we're reading this book called heart of darkness in english class, and a girl was talking and i was kinda zoning out and then she was like "he's lived his whole life as a seaman" and i was suddenly alerted and was like WTF

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #107: January 07, 2010, 10:37:12 PM »
:lmao: We've heard of Joseph Conrad before. Well sportsfan hasn't, but most of us have.

Offline PatsNats28

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Re: Food and How you Cook/Eat it.
« Reply #108: January 07, 2010, 11:12:34 PM »
:lmao: We've heard of Joseph Conrad before. Well sportsfan hasn't, but most of us have.

okay, just making sure.

Offline JMW IV

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Re: Food and How you Cook/Eat it.
« Reply #109: January 07, 2010, 11:18:48 PM »
i had to do a book report in high school on heart of darkness.

i got an A. didnt read the book though.

Offline Dave B

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Re: Food and How you Cook/Eat it.
« Reply #110: January 07, 2010, 11:53:56 PM »
Slice them in half long-ways, drizzle a little maple syrup on each half, and broil for a couple of minutes.  Unbelievable.

various squash can be prepared the same way. they have stickers on them telling you how to do it. ive been doing it recently. you can even microwave them

my problem is the skin is my favorite part. One of the great things about living here is the Latin American/Salvadorian chicken places- best rotisserie I've ever had

yes. the place i like is peruvian i think (chicken tortilla near navy yard).  and it was cheap as crap chicken, corn, black beans, rice for two people for two nights. for lik 10 bucks. i cant cook that for that cheap.  it was some teaser deal and i got grandfathered in with the guy who worked there because i bought that for dinner once a week and ate there for lunch once or twice a week. then i stopped working at the navy yard and they got rid of the deal and changed their personnel

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it.
« Reply #111: January 08, 2010, 12:00:30 AM »
We've got a crapload of rotisserie chicken joints here in the 'hood...aside from the old stalwarts (Granja de Oro, Pollo Campero, etc) we've got "Cluck U", "Little Peckers", and "Senor Chicken"...awesome.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #112: January 08, 2010, 01:16:30 AM »
I actually like KFC's "grilled" chicken, though it tastes a little like rotisserie to me.  $3.95 for a thigh and drumstick, mashed potatoes and gravy, and green beans for 395 calories is probably one of the best fast food meals around.  Surely not "healthy" as far as what's actually in it nutritionally, but from a purely weight loss diet standpoint, that's a damn good lunch and at a reasonable calorie load.

One thing I've always wondered though, why the hell is their gravy brown?

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #113: January 08, 2010, 04:30:37 AM »
Quick and easy Puerto Rican tostones recipe from the banana.org site:


4 Green Plantain type
1 tsp. salt
1/2 cup cold water

2 fresh minced garlic cloves
3 tbsp. Olive Oil

Slice the plantains at a 45 degree angle to make oval shaped slices about 1/2 inch thick. Soak them overnight (about 6-8 hours) in a flat pan in the salted water covered in the refrigerator. Next day, drain all the water (don't rinse), then pat dry with a paper towel till sticky/dry. In a mixing bowl with a rubber spatula, gently toss together the slices with the garlic and Olive Oil till completely coated. Allow to rest for 1 hour, then heat a nonstick sautee pan on medium-high. Pour in 1/2 of the mixture including 1/2 the Olive oil into the pan at a time. Spread out slices so they make contact with the pan surface to brown. Allow to sizzle and cook till each slice gets a light brown, then turn once to brown the other side. Remove after both sides are browned, and turn onto a paper towel or mesh drain rack, and repeat with other 1/2 of mixture. Serve warm.

This recipe is delicious. I've seen so many variations, but I can tell you that the Señora that I learned it from was straight from Puerto Rico, so this is authentic Casero Style.

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #114: January 08, 2010, 04:35:11 AM »
BTW, here's the easy way to open a banana....the monkey way!!

http://video.yahoo.com/watch/5541397?fr=yvmtf

Offline The Chief

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Re: Food and How you Cook/Eat it.
« Reply #115: January 08, 2010, 08:36:27 AM »
Too lazy to quote but +1 here for mustard, pesto, and chicken skins (separately, not together :shock:)

Turkey skin is good too.

Anybody else a fan of hardboiled eggs?

Online tomterp

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Re: Food and How you Cook/Eat it.
« Reply #116: January 08, 2010, 08:37:01 AM »
speaking of that's what she said, we're reading this book called heart of darkness in english class, and a girl was talking and i was kinda zoning out and then she was like "he's lived his whole life as a seaman" and i was suddenly alerted and was like WTF

Apocolypse Now is based on Heart of Darkness.

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #117: January 08, 2010, 12:38:15 PM »
Too lazy to quote but +1 here for mustard, pesto, and chicken skins (separately, not together :shock:)

Turkey skin is good too.

Anybody else a fan of hardboiled eggs?

I like hardboiled eggs pickled in beet juice, also deviled eggs are good.

The problem with hard boiled eggs are the farts.  :spaz:

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #118: January 08, 2010, 02:38:01 PM »
Anybody else a fan of hardboiled eggs?
I'm a fan of eggs in general.  Hard boiled is one of my favorite ways to prepare them though.  Then peel and put a little salt on them and smother with black pepper.

Offline Kevrock

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Re: Food and How you Cook/Eat it.
« Reply #119: January 08, 2010, 02:42:24 PM »
I love deviled eggs.

Offline The Chief

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Re: Food and How you Cook/Eat it.
« Reply #120: January 08, 2010, 03:25:28 PM »
Love deviled eggs too, but they are like tiny intestinal grenades.

Offline PatsNats28

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Re: Food and How you Cook/Eat it.
« Reply #121: January 08, 2010, 06:58:00 PM »
Apocolypse Now is based on Heart of Darkness.

:shock: our english teacher told us that in class a few days ago

great minds think alike  :icon_question:

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #122: January 08, 2010, 08:52:37 PM »
My god that would be sooooo horrible for you though :lol:

Sort of like pork rinds but with chicken skin instead.  Chicken rinds.

Here's the recipe for the cholesterol-laden but oh so delicious grebenes.

Latkes: Potato with Grebenes - meat
Posted by : Lita Lotzkar

6 medium sized potatos
2 eggs, beateen
1/2 cup finely chopped grebenes
1/2 cup matzo meal
1 tsp salt

Peel, grate and drain potatoes.  Add eggs, grebenes, matzo meal and salt.
Mix well  Drop batter by the tablespoonsful into hot oil or shortening,
deep enough to cover the pancakes.  Brown on both sides over moderate heat.
Serves 4 - 6

Serve with applesauce

-------------------- 

Schmaltz & Grebenes

chicken skin
1 pound chicken fat
1 small onion, diced
1/4 cup water

Cut chicken skin and fat into 1-inch squares.  Place chicken fat, skin,
onion, and water in a heavy saucepan over a very low flame.  Simmer gently
until all the fat
has been rendered and the chicken skin is crisp and brown.  Strain
schmaltz (refrigerate).  Drain grebenes (cracklings).

Note:  Schmaltz is used for shortening and seasoning in chopped liver or
lokchen  kugel or eaten plain by grebenes lovers   

Note #2 -Very high in cholesterol

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #123: January 08, 2010, 08:58:39 PM »
Here's the recipe for the cholesterol-laden but oh so delicious grebenes.

Latkes: Potato with Grebenes - meat
Posted by : Lita Lotzkar

6 medium sized potatos
2 eggs, beateen
1/2 cup finely chopped grebenes
1/2 cup matzo meal
1 tsp salt

Peel, grate and drain potatoes.  Add eggs, grebenes, matzo meal and salt.
Mix well  Drop batter by the tablespoonsful into hot oil or shortening,
deep enough to cover the pancakes.  Brown on both sides over moderate heat.
Serves 4 - 6

Serve with applesauce

-------------------- 

Schmaltz & Grebenes

chicken skin
1 pound chicken fat
1 small onion, diced
1/4 cup water

Cut chicken skin and fat into 1-inch squares.  Place chicken fat, skin,
onion, and water in a heavy saucepan over a very low flame.  Simmer gently
until all the fat
has been rendered and the chicken skin is crisp and brown.  Strain
schmaltz (refrigerate).  Drain grebenes (cracklings).

Note:  Schmaltz is used for shortening and seasoning in chopped liver or
lokchen  kugel or eaten plain by grebenes lovers   

Note #2 -Very high in cholesterol

I've never heard of "grebenes" but they sound a.w.e.s.o.m.e. !!!

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #124: January 08, 2010, 09:01:08 PM »
I've never heard of "grebenes" but they sound a.w.e.s.o.m.e. !!!

Ahh, the joys of Jewish cooking!