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Post by elliejay21 on Jun 20, 2009 11:45:01 GMT -5
Easy, tasty lunch with leftovers...
Had some rice pilaf & green beans leftover from dinner last night,. Stuck some scoops in a microwavable container, added half of a can of chicken breast, a dash of Emeril's rustic rub & a handful of sliced almonds. Microwaved for 3 minutes, stirred it up & mmmmmm!
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Post by elliejay21 on Sept 6, 2009 17:27:00 GMT -5
Another genius creation with leftovers.... Bacon-tots!!!
Did you ever make a tray of tater-tots to accompany your main course and have a bunch leftover? Well, they suck cold, and they never reheat quite right in the oven... but it seems like a waste to just toss them... so this morning when I got home from the beach I tossed some bacon in the pan to make a bacon, egg & cheese on a muffin & came across the leftover tots in the fridge... dumped a handful into my pan of hot bacon grease and fried them until crispy... AWESOME!!!
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$heriff Tom
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Post by $heriff Tom on Oct 2, 2009 10:18:10 GMT -5
Heres a lasagna recipe I pilfered off a hockey message board, posted by one "Nigerian Nightmare!"
NIGERIAN NIGHTMARES SEVEN POUND LASAGNA!
Sauce
Prep Time: 10 minutes Cook Time: 6 hours
3 cans tomato puree 3 cans small tomato paste 6 large roma tomatoes 8 cloves garlic fresh parsley fresh basil 1 large onion 4 cups water Kosher salt pepper fresh garlic powder two bay leaves ½ pound chopped meat 90/10 Large stock pot/sauce pan
I use cans for time matters….
Empty cans of paste and puree into pot. Cut six roma tomatoes and place into chopper. Chop until smooth textured. Add to pot. Press 8 cloves of garlic and add to pot. Add fresh parsley and fresh basil, and onion (split into quarters). (I sometimes add some Italian seasonings as well.) Add 4 cups of water to dilute the paste taste. Mix all ingredients and put stove on 2 to 3 setting (any higher and it will burn) Once sauce is warm (about hour 2) add meat. Meat will cook in sauce and add flavor. Add Bay leaves. Salt/pepper to your taste. You must constantly stir sauce or it will burn to bottom. This is bad.
Lasagna
2 ½ pounds chopped meat 90/10 2 boxes Lasagna Noodles- not pre baked ones 1 can bread crumbs or one loaf of fresh bread crumbs (your choice) 6 cloves garlic fresh 2 large canisters of whole or skim ricotta 1 egg 2 blocks mozzarella cheese- (not fresh in water but block type)
Boil Lasagna noodles in water with a splash of vegetable oil until soft- do not cool with cold water- use two pots- one for each box
Cook 2 ½ pounds chopped meat 90/10 until browned evenly
Shred 2 blocks of mozzarella cheese
In large bowl add bread crumbs, 6 cloves garlic, and egg, sauce, and 1 can of ricotta. Mix together until smooth consistency- add second can of ricotta and more sauce. Mix again until smooth.
In large baking dish smother the bottom with sauce. Begin layering lasagna in this order:
Noodles- 5 across Sauce mixture Meat Spices Shredded mozzarella cheese Sauce
Repeat this to make what should be 7 layers
Top with sauce
Bake on 350 for 30 minutes- at the 20 minute mark add shredded mozzarella cheese on top.
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Post by Chris on Nov 12, 2009 12:29:48 GMT -5
I wish THIS was for lunch! This is either a bacon wrapped DUCK or TURKEY or CHICKEN....really, WHO CARES what's under the bacon - some bird.
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Post by 9 on Nov 12, 2009 21:47:09 GMT -5
As much as I love bacon, that does not even remotely look appetizing. It looks like a mutated squid.
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$heriff Tom
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Post by $heriff Tom on Dec 12, 2009 23:44:26 GMT -5
A Lucha themed Mexican eatery in NYC!
La Lucha
147 Ave. A, New York, NY 10009 nr. 9th St. See Map | 212-260-0235
Cuisine: Mexican, Theme Restaurant Official Website laluchanyc.com
Hours Mon-Thu, 6pm-midnight
Nearby Subway Stops L at First Ave.
Prices $3-$12
Special Features BYOB Delivery Take-Out Alcohol BYOB Reservations Not Accepted .Profile Recently Opened!
La Lucha strives for a gritty Mexico City–street-food authenticity along with a lucha-libre-inspired décor taken to an extreme. There are floor-to-ceiling lucha-libre posters, luchador toys and figurines galore, and affiliated knickknacks of every sort. Vintage lucha-libre films are projected against a wall. Even the friendly waitress pops up at your table from time to time wearing a luchador mask. The whole trippy affair brings to mind a goofy teenage fan’s bedroom, crossed with the type of apartment TV cops burst into only to discover a photo montage of the serial killer’s latest victim.
Still, a little kitschy Mexican-wrestling décor goes a long way, and it’s the cooking that makes a visit to La Lucha worthwhile. The brief menu is divided into botanitas (small, shareable snacks), tacos, and specialty-taco plates. We recommend the spring onions, grilled to a char and doused with lime. The tacos, with varieties including a juicy pulled pork and a toothsome poblano pepper and Oaxaca cheese, are served on single tortillas made by Corona’s excellent Tortilleria Nixtamal. This alone puts them in a higher class than most. They’re sold individually, allowing you to customize your own taco binge. The best taco, though, was the three-to-an-order “El Santo” plate, which combines crisped-up salt-cured pieces of beef, bits of grilled chorizo, and chicharrón. It’s a more freestyle approach to the art of the taco, and, fittingly, it’s named after the man widely recognized as the greatest luchador of all time. — Robin Raisfeld and Rob Patronite
Ideal Meal Grilled onions, El Santo tacos.
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$heriff Tom
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Post by $heriff Tom on Apr 21, 2010 11:35:46 GMT -5
Stuck on conference calls, anchored to the desk, from noon till past 2:30 today. No time to saunter into the kitchen here and microwave my beef and peppers Hormel dish, and i dont feel like slobbering that down in the cube.
All I have on hand is a small peach fruit-cup, which is my daily dessert, and a handful of mini Three Muskateer bars. Hell of a lunch today!
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$heriff Tom
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Groom ba ya ya ya
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Post by $heriff Tom on May 18, 2010 8:02:43 GMT -5
Check out this wonky idea Panera Bread is trying out in St Louis. Its an "honor system" sort of cafe, where instead of cashiers ringing you up, there is a box for you to "leave your fair share" after you "take what you need."
Story says 1/3 of the people who have gone in there leave more than what they are taking. That seems high to me. This sort of thing, started by some kindhearted soul who thinks the world is full of rainbows and sunshine, always flunks. Think of free ice cream day at Baskin Robbins. People go in for the free cone and totally ignore the suggested donations for whatever charity is being supported.
Hell, I know people here who just went to the Art Museum, with the $20 suggested attendance fee, and left $2 total for the both of them. I could never pull off such a mess. But you know there are people grabbing $6 worth of food / drink at this cafe, and leaving a dime.
Others are simply calling this an "interesting psychological question." - the owner is optimistic, but admits if "no one leaves anything" they wont be open long.
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Post by yanksgooner on May 18, 2010 8:35:00 GMT -5
Hell, I know people here who just went to the Art Museum, with the $20 suggested attendance fee, and left $2 total for the both of them.
name names!!!
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Post by heartybooooo on May 18, 2010 9:57:36 GMT -5
There was a bar in Tortola that was an honor bar. They had beers in the fridge and you could make yourself a drink and there was a cigar box.
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$heriff Tom
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Post by $heriff Tom on May 18, 2010 10:02:56 GMT -5
Actually, Cho, when I said here i meant here at work. I believe they are the same people who hand a delivery guy a $20 for lunch after being handed a bill for $18.50, and say "just give me back a dolllar."
My favorite honor bar was at the volunteer firehouse. Suggested donation was only a quarter a cup, so no one ever really considered going under that, but it was nice to drop five in there and know your wallet did not need to come out again.
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