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At 3/22/09 12:14 PM, morefngdbs wrote: My favorite is any of them with the skin still on.

what I love to do is slice up some potatoes, skin still on of course, and cook it in a pan with some oil on the stove (or on the side burner of the BBQ), put in some salt and spices or whatnot, it makes for a tasty side for burgers.

I also enjoy making mashed potatoes from real potatoes...I can't stand those powdered mashed potatoes in a box stuff....ugh

At 3/22/09 12:23 PM, Malachy wrote: I also enjoy making mashed potatoes from real potatoes...I can't stand those powdered mashed potatoes in a box stuff....ugh

;;;;
You know what those are really good for (besides as fake snow falling on movie sets)
Thickening for soups ,sauces or even gravy thats turned out too watery. Unlike the home made spit pea soup I made Thursday, your spoon would stay standing str8 up in that...good stick to your ribs soup I made with the bone & leftover ham from a family dinner :)

At 3/22/09 12:28 PM, morefngdbs wrote: Unlike the home made spit pea soup I made Thursday, your spoon would stay standing str8 up in that...good stick to your ribs soup I made with the bone & leftover ham from a family dinner :)

I made some fantastic bean and barley soup with the hambone from Thanksgiving. It was awesome. I don't usually do pureed soups, I've been meaning to try it, but we don't have a food processor and I hate using a blender.

Whenever we're feeling really lazy and no one wants to cook, the grocery store across the street does delicious rotisserie chickens for $5 each. I usually pick up some green beans and a box of 5-minute couscous and that's dinner. The chicken carcass gets tossed into a ziploc and frozen, and every so often I throw one in the big stock pot and make chicken stock. It definitely keeps the bones and such from going to waste, and it makes great soups. I usually dump in some onion, garlic, and sometimes carrots, plus bay leaves and whole peppercorns. It takes most of the day, but you just toss it in and leave it. Once it's strained out and the bones are cooled, I give one or two to the rat, and he busts them open very happily.

You can also make a kickass stock with a whole raw Cornish game hen, and when it's done the meat just disintegrates. It's going to be a little dry, so I usually chop it up and make chicken salad. Good stuff.

I'm eating royal gala right now, surprisingly this one's pretty good, most of the gala I had were dry.

You know...it would be sort of cool to have a NG cookbook where everyone sends in some recipes and we get it all printed up on fancy paper and give it NG-centric names like "Pico's Mom's homemade apple pie" and "tankmen GRE" and "Madness bloodbath tomato soup" and sell it in the NG store!

That'd be cool if they were actually semi-original entries and not just common recipes with userID names added to them. Add some NG graphics for extra fun.

I´m sorry for interrupting your informed-consumer recipes with my own not-so aware food agenda, but I thought I´d just hop on the meatwagon real quick.

Whenever I´ve got an hermit moment and need to prepare my own dinner I cook up some of those instant noodles. I´d be surprised if any of those things contained actual noodle components, but anyhow, at the same time as the noodles go in, I start frying up some meat - be it meatballs, kebab or bacon. Do you know that little bag of seasoning that comes with some noodle soup packages? I don´t waste the spice bag on the noodles, instead I mix it with oil and put it in the frying pan along with my mystery meat. I guarantee that almost any flavor will be a success, but personally I enjoy chicken the most. Once the noodles are done, after about 5-6 minutes, I separate the noodles from the boiling water, using whatever tool I think is appropriate for the job. Then I let the noodles rest for a few more minutes, until the meat is just about done, and dump the noodles in the frying pan together with the meat. This stage is critical, the noodles are supposed to get a nice oily glaze, but if there´s not enough oil in the pan, they´ll burn. A few more minutes of interaction between noodles, meat and pan and dinner is ready! One can add cheese if one wants to, but personally I enjoy this stuff with some cream. Cream is added while noodles and meat are getting familiar with eachother, and the dish is served once the amount of cream added has thickened slightly and earned a nice brown tan.

Yumyum.

Hell, you could probably fill half of it just by using my post history. Fli posts a lot of recipes as well.

At 3/22/09 02:40 PM, SkunkyFluffy wrote: Hell, you could probably fill half of it just by using my post history. Fli posts a lot of recipes as well.

we'll make a NG cookbook SERIES, Fli's cookbook, Skunky's cookbook.

hmm. maybe a flash? some little shots of food jumping out of the oven and attacking the cook next to a list of ingredients?

I've always wanted to write a cookbook, actually.

Did you turn 19 today? I haven't checked your profile in days.

I think there's only one cookbook in my bookshelf... however, the number of American Economics books is rising exponentially. Yesterday, I finished reading The Crash of 1929, by Galbraith, and today I , The Return of Depression Economics, by Krugman. I read a chapter of Essays on the Great Depression by Bernanke yesterday night, but that one is more technical, and therefore more complicated to tackle. It doesn't help that I get statistical subjects (Statistic I, II, Econometrics I, II) in 4th and 5th year of college >=(
I don't think this year's algebra will help.

At 3/22/09 03:23 PM, ThePretenders wrote: Did you turn 19 today? I haven't checked your profile in days.

March, 20th. I am the death of summer, or the death of Winter for you.
I thought I was pisces, but a friend of mine told me that she had read in an astrological book that in the year of my birth, Pisces ended a day early, so I was actually Aries.

At 3/22/09 03:29 PM, Der-Lowe wrote:
March, 20th. I am the death of summer, or the death of Winter for you.

Happy late birthday
.

I thought I was pisces, but a friend of mine told me that she had read in an astrological book that in the year of my birth, Pisces ended a day early, so I was actually Aries.

That fucking explains everything.

At 3/22/09 03:26 PM, Der-Lowe wrote: I think there's only one cookbook in my bookshelf...

Mine require their own bookshelf.

At 3/22/09 01:49 PM, SkunkyFluffy wrote: I made some fantastic bean and barley soup with the hambone from Thanksgiving. It was awesome. I don't usually do pureed soups, I've been meaning to try it, but we don't have a food processor and I hate using a blender.

;;;
Skunky, I have always hated the BS involved in using a blender to puree ( I don't own a food processor)
I do have a mandalin for quickly cutting veggies....any way
My sweetie has a thing she calls 'a wand" its just this long plastic stick with a little propellor on the end , & a shroud around it so you don't mess up your pot ...you plug it in & the little prop, makes short work of broccoli, califlower, potato what ever you've got cooked in the pot, this little sucker works slick...no muss no fuss, everything happens in the pot your cooking your soup in.She just told me she paid around $15.00 for it. (so that's like 10 American lol)

Yeah, it's a stick blender. I think we have one too, but I've never been that fond of using them.

My new mixer will do stuff like that, though. I made five pounds of mashed potatoes for my St. Pat's party and it tore right through them. I might try using it to blend a soup sometime. Do the paddle attachment until it's fairly fine, then the whisk to smooth it completely.

At 3/22/09 03:55 PM, SkunkyFluffy wrote:

At 3/22/09 03:26 PM, Der-Lowe wrote: I think there's only one cookbook in my bookshelf...

Mine require their own bookshelf.

Dude, are those star wars themed cookbooks? Because that would be an unimagined level of awesome.

Unrelated: I find that device on wedding shows where they follow the couple right up to the hotel room door to be tasteless.

At 3/22/09 04:16 PM, stafffighter wrote: Dude, are those star wars themed cookbooks? Because that would be an unimagined level of awesome.

We have both Star Wars and Star Trek cookbooks. They were Steve's - all the "serious" cookbooks were mine.

Your money's no good here!

A star trek cookbook? that's just flawed in concept

Step one: tell the replicator what to make

At 3/22/09 05:20 PM, stafffighter wrote: A star trek cookbook? that's just flawed in concept

Step one: tell the replicator what to make

The guy who played Neelix helped write it.

At 3/22/09 05:24 PM, SkunkyFluffy wrote:

At 3/22/09 05:20 PM, stafffighter wrote: A star trek cookbook? that's just flawed in concept

Step one: tell the replicator what to make

The guy who played Neelix helped write it.

The crew dreaded Neelix' cooking.

At 3/22/09 05:28 PM, stafffighter wrote: The crew dreaded Neelix' cooking.

And I dread Steve's, so it works out ;)

Nah, it's stuff mentioned in the episodes from other planets and such, and silly themed foods. It's a fun cookbook, and most of the recipes aren't bad, but some of them aren't very well thought out. The Star Wars ones are better overall.

The best cookbook of that type I ever had was the Roald Dahl cookbook.

At 3/22/09 11:13 AM, BrianEtrius wrote: Awesomeness.

I bought a copy of the Simon Necronomicon while I was at Books-A-Million last week, and it's been an interesting little read.

I tend to look at such things as witchcraft books and voodoo as only having as much power as you ascribe them. I consider this book more of a hearty-gut-laugh book than a serious manual on witchcraft, and I about lost it when I found the part on how to summon Cthulu. Especially the last part about "If the time is not right, the Sleeping God will not rise. Do not perform the ritual again."

Although I do wish I knew what that symbol on the cover is actually called... it's available as a chest symbol in City of Heroes/Villains, and I used to use it as an emblem on one of my characters.

At 3/22/09 02:10 PM, Malachy wrote: NG cookbook

"Madness Avenger Chili" for the chili recipe I posted a while back. It looks like blood and guts when you throw it against the wall, and zombies will kill you to get to it, although Hank might just use this to a tactical advantage. I'm trying to figure out what I could theme my Italian Beef recipe around, though...

------

My dad GAVE me a shotgun from his closet to keep until I can get my hands on my own. 12 gauge single-shot break-action shotgun, not sure what the make is, but it has a "Made in Brazil" stamp on it. It's a "Youth" model and has a shorter butt-stock on it with a full sized barrel, so it's easily to work. He also gave me a box of #3 Birdshot shells to go with it, and judging by the age on the carton, it's probably the Lead-Birdshot he was talking about having but wasn't allowed to hunt with by law.

I was at Wal-Mart earlier today comparing prices on ammunition, and I actually cringed at one think they had there; 12 gauge Sabot Rounds. Long story short; it's a 12 gauge pointed bullet that will mushroom on impact like a normal round. And to cap it all off, it translates to being roughly a .72 caliber round.

I'm going to cower under my bed in fear now, because that's more fucked up than any of those "exotic rounds" I was looking at earlier.

At 3/22/09 06:40 PM, Proteas wrote:

My dad GAVE me a shotgun from his closet to keep until I can get my hands on my own.

I didn't realize you were that serious about wanting one. Here's to hoping you don't need it.

I was at Wal-Mart earlier today comparing prices on ammunition, and I actually cringed at one think they had there; 12 gauge Sabot Rounds. Long story short; it's a 12 gauge pointed bullet that will mushroom on impact like a normal round. And to cap it all off, it translates to being roughly a .72 caliber round.

I'm going to cower under my bed in fear now, because that's more fucked up than any of those "exotic rounds" I was looking at earlier.

I'd put it about on the same level as those ones that basically shot shrapnel, only with a more blunt feeling. We are clever little monkeys when it comes to new ways to kill each other. You just know somewhere there are people who keep their specialty shells itemized in a hunting vest just waiting for a video game to break out.

At 3/22/09 03:55 PM, SkunkyFluffy wrote:

At 3/22/09 03:26 PM, Der-Lowe wrote: I think there's only one cookbook in my bookshelf...

Mine require their own bookshelf.

Which edition you have for Joy of Cooking?

I can't find the 50s one, which is the best. (The 80s and 90s version, I've heard, is the worst...)

At 3/22/09 07:04 PM, stafffighter wrote: I didn't realize you were that serious about wanting one. Here's to hoping you don't need it.

I was, and while I had talked to him about it, I didn't ask and wasn't expecting him to just up and give me a gun like that. It kind of threw me (and my mother) for a loop.

I'd put it about on the same level as those ones that basically shot shrapnel, only with a more blunt feeling.

Well, from what I'm reading, the sabot round is meant to be fired out of a rifled bore shotgun (shotgun barrel with a rifling twist). My dad tells me that it's meant to be used for deer hunting and the like, because a deer slug -- being heavier and fired out of a smooth bore -- will drop off sooner than will a sabot round. Which makes a LOT of a sense, but in context of a home defense situation.... owie.

We are clever little monkeys when it comes to new ways to kill each other. You just know somewhere there are people who keep their specialty shells itemized in a hunting vest just waiting for a video game to break out.

"Yeah, if Arnold Schwarzenegger ever comes up to me in that Mr. Freeze outfit of his I will melt that motherfucker alive with a dragon's breath round!" ;-D

At 3/22/09 07:11 PM, fli wrote: Which edition you have for Joy of Cooking?

I can't find the 50s one, which is the best. (The 80s and 90s version, I've heard, is the worst...)

It's a recent one, I'm not sure. I have two copies actually, but I keep the softbound one elsewhere, since the spiral bound is better for having open on the counter.

My Better Homes & Gardens, on the other hand, is a 1950s reprint, and it's awesome. I'm so glad they reprinted that edition, pictures and all.