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Steph

What Are You Eating Right Now?! (:

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Are you kidding?

You've always been a little insane, which of course I mean in an admirable 'best of the best' and 'outside the box' sort of free-thinking way. But this sounds crazy.

Although the noodles/hot sauce combination certainly works.

I don't know. Maybe you just have an 'iron-clad' constitution! ( :

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A few days in the county slammer in my rebellious youth(LOL) is where I learned to eat them that way. No hot water but noodles were available through commissary. If I run across a bag it is still the way I eat them.

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Have stuffed bell peppers in the oven now.

Yes, I'm actually baking something. From scratch.

From my taste tests I'm sure it will be good.

And if I had planned ahead and bought the right ingredients for the recipe, I bet it would have been even better!

But planning ahead to bake? Yeah, like that would happen!

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Ran out of powdered ginger.

Using fresh ginger for the first time, from the Thai market.

It's messy, but the kitchen smells good.

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. . . a slice of sugar cream pie topped with strawberries and black raspberries. MMmmmm good!

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I have no idea what a sugar cream pie is.

But it's hard to imagine how something with

that name could be anything but delicious. :P

The overall idea of 'fresh' ingredients is a funny one.

I'm guessing most people automatically assume that

they must be 'better'. But of course that's not always

the case. (Oh good! I was 'winging it' up to now, but

I just thought of a good example.)

Let's say you decide to make some 'dip' for potato chips

that you'll be serving to friends when you watch this

'soup bowl' ballgame that some of you have referred to

lately. You have your sour cream. Are you going to cut

up a fresh onion and put a bunch of onion pieces in it, or

are you going to use some unobtrusive onion powder and

whatever else to give it that perfect flavor? ( :

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Yeah ... I'm not loving the fresh ginger ... or maybe I'm not loving this batch of meat ...

This meat has an odd texture and it's making me imagine that the ginger did something to it.

May have put me off ginger ... at least for my raisin burgers.

Might look into other dishes it would go with.

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I have no idea what a sugar cream pie is.

But it's hard to imagine how something with

that name could be anything but delicious. :P

....

What he said! Not to mention strawberries and raspberries -- favorites.

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Sugar Cream Pie is a sweet vanilla custardy/cheesecakey thing (the official pie of Indiana). The fruit was exceptionally tasty stuff I gathered in the wild and froze away last spring/summer. I can collect enough raspberries around here to float a boat, but I have found only three decent wild (woodland) strawberry patches on our property. It takes about 20 berries to make a handful but they are much better than the octaploid behemoths that are typical, IMO.

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Mmmmmmmmmmmmm ........

I can't remember seeing a strawberry growing wild since I was about 10. I think I would feel 10 again if I found one.

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I have no idea what the different available ginger options are.

My ginger experience is based on stuff that comes in a jar and

looks pretty much the same as a typical jar of minced garlic.

I'm having a vague recollection of seeing ginger somewhere that

looks like sugar-coated gummy bears, but I've gotten to the point where

I've accepted that my brain is no longer reliable and could be making this up.

I use this particular type of ginger exclusively with ground pork for a

pseudo-Asian dish of mine I like to do once in a while. It works well.

OMG. She brought up the raisins again.

If you had a bagel with cream cheese, would you like to put raisins on it?

And honestly, I'm just asking with no judgment!

Many people I admire and respect think this is a great combination, even

though I'd personally rather starve.

Ha! Just remembered that back in the old days in New York, even the

people who loved this would go to the deli and order a toasted bagel

with "turds on snow"! :lol:

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You have no idea how bad I want a big fat bagel with 1/4 lb of lox and cream cheese on it, right now, and I am at least 75 miles from the nearest place I could get one . . .

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Ha! I'd take the lox over raisins too, but of course it's all good.

And let me post the message I was just finishing when you sent yours.

After making that last post, I just saw Ric's sugar cream pie explanation.

I didn't think my guess at what it must be like could be improved, but to

call it 'cheesecakey' put it over the top for me.

There's no doubt that putting 'above and beyond average' fruit on something that sounds

this good would put it into the highly desired and seldom attained 'Dessert Stratosphere'! ( :

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This is a fun conversation :)

I am having leftovers from last night, made enough for four families, so I guess Chuck and I will be eating this through out the weekend lol.

I guess you could call it a goulash type dish, browned lean hamburger and a mild ground sausage in taco seasonings simmered with beef broth instead of water, drained and rinsed black beans, spicy chili beans, diced tomatoes and peppers, corn, and rigatoni. Turned out pretty good.

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Yes, that sounds good.  

.... including snacking on it over the weekend.  

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Water chestnuts in my  Shrimp Creamy Tom Yum flavor Mama brand soup.  

Why did it take me 50 years to realize that I could add water chestnuts to my own soup and didn't have to order Chinese take out to get that crunch?

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Husband's junk food "steak fingers"

plus french cut canned green beans with red curry powder, over rice.  

 

 

.... and thinking about how foreign plain canned food seems to me now ... we always had it plain when I was a child.  Now it's gotta have chili powder or curry powder or cilantro or some such.  

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On 2016-04-02 at 2:09 PM, Steph said:

Water chestnuts ...

As a substitute for potato in a soup you plan to freeze they hold up well (tried some in a pureed-cauliflower base clam chowder and it was good)

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Radishes! 
I can't remember how to write 'shiver' in that dramatic way you do.
Guys don't eat those.  If they do, they're just being 'polite'.
And the funny thing is that they really aren't all that bad taste-wise.
They're just kind of ridiculous to us.

But I really like the idea of the green beans with curry on rice.
That sounds like something I might like to add some little tofu cubes to.
And of course the steak-fingers sound great, but that dish struck me as
something that would be delicious for non-meat people too.

I figured out something recently I hadn't heard before.
If you're dealing with the healthy and inexpensive rice that adds the
'no such thing as a free lunch' attribute of taking a long time to cook,
you can put some of it in a jar of water in your ice-box for a day or
so and reduce the cooking time a good amount.  No different than
what people often do with beans.  Why has no one mentioned this? 

Change the water a few times while you're doing it, and you get the
additional benefit of rinsing out the trace arsenic some people have
worried about in recent years.  It's a win-win!  ( :

 

 

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