Fun Stuff > CHATTER
A Cooking Thread?
Lines:
Honestly it wouldn't surprise me if my bff and her husband fit into that fetish... But she's mine, you can't have her, you no can haz her foodz, precious.
lepetitfromage:
--- Quote from: lepetitfromage on 28 Sep 2013, 17:43 ---I was feeling lazy but brave after a busy day, so I decided to do an impossible chicken pot pie. I made a similar thing with ground beef a while back but this time I went into it blindly (with the exception of the crust). It's in the oven now- let's hope it tastes as good as it looks and smells!
--- End quote ---
This was DELICIOUS. I think it may become a regular in our house. It was so easy and tasted sooooo good. And just as good (if not better) in the toaster oven the next day. Mmmmmmmmmmmm. I need to remember this one.
I did a stir fry the other night, using a technique that was new-ish to me (as in, I've tried it before but it wasn't as successful that time). I used a sirloin I had in the freezer and instead of defrosting, I sliced it paper thin while it was still frozen. I let that brown, then I threw in one of these. Once everything was cooked, I tossed it in some chow mein seasoning mix. I'm having leftovers for lunch and I just want to tear into them now! I have to remind myself that it's not even 10 am......
Carl-E:
We did that with chicken and teriyaki sauce! I had the leftovers for lunch the last two days at work...
We even sliced the chicken frozen. It was a trick I'd learned years ago preparing beef heart for an SCA feast. The stuff's almost rubbery defrosted, but frozen you can slice it thin, across the grain, and we made a really tasty and tender Mongolian beef dish from it.
GarandMarine:
I made pancakes. Pancakes were a good call. Also fired up a little ham in the skillet for some protein.
Lines:
I'm trying to perfect my zucchini lasagna recipe. I've only made it twice so far - the first time I didn't steam the zucchini so it was a little tough. This time I did, but I'm not sure I'm cutting it thin enough or maybe I need to steam it longer, because it still wasn't easy to cut through. Has anyone ever tried using zucchini in a lasagna before? The flavor is great, I'm just trying to anchor down the best texture.
Also I'm never using a thinner marinara-like sauce in a lasagna ever again. Sauce got waaaaaay watery somehow expanded in the heat and made a mess. I've never had that happen before. I didn't intend to use a thinner sauce, I didn't even realize how thin it was until I opened the jar.
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