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markosherrera 
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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 Posted: August 18 2009 at 00:36 |
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Raw its impossible to eat
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Hi progmaniacs of all the world
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Kix
Forum Newbie
Joined: September 01 2008
Location: Milwaukee, WI
Status: Offline
Points: 28
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Posted: August 18 2009 at 01:36 |
made me up a box of this, took way to long too, was good though
and then some grilled cheeses with this stuff
I'll have some of these for dessert
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el dingo
Forum Senior Member
Joined: October 08 2008
Location: Norwich UK
Status: Offline
Points: 7053
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Posted: August 18 2009 at 01:54 |
^
Hey, you're banned - we don't allow professional chefs on this thread 
PS Who are this band "Macaroni Cheese"? I always thought DT were "The Cheesiest"
Edited by el dingo - August 18 2009 at 01:56
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It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65779
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Posted: August 18 2009 at 02:16 |
you gotta get off that orange stuff and try the white cheese flavor 
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el dingo
Forum Senior Member
Joined: October 08 2008
Location: Norwich UK
Status: Offline
Points: 7053
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Posted: August 18 2009 at 02:18 |
^
I didn't realise colour was crucial to good food from Preservatives City |
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It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
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Points: 65779
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Posted: August 18 2009 at 02:21 |
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oh yes my friend, oh yes
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el dingo
Forum Senior Member
Joined: October 08 2008
Location: Norwich UK
Status: Offline
Points: 7053
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Posted: August 18 2009 at 02:25 |
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Any Colour You Like, I guess
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It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65779
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Posted: August 18 2009 at 02:29 |
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except blue which was determined by Thomas Jefferson to be so unappetizing as to send people screaming
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Any Colour You Like
Prog Reviewer
Joined: May 15 2009
Status: Offline
Points: 12294
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Posted: August 18 2009 at 02:32 |
 el dingo wrote:
Any Colour You Like, I guess |
Indeed. Except when soup, which is supposed to be a rich red, is more like off-green.
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004
Status: Offline
Points: 6898
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Posted: August 18 2009 at 09:24 |
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My sister in law picks all the stuff she doesn`t like out of her food such as kidney beans, chick peas, mushrooms and green peppers. I keep telling her to go and live in Africa.
I like that recipe for KD. That guy should enter the Berlin Culinary Olympics.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
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Points: 29630
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Posted: August 18 2009 at 19:56 |
You haven't lived until you mix Lucky Charms into your Kraft Macaroni & Cheese. Mmmmm, now that's progressive. 
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: August 18 2009 at 23:37 |
Venezuelan hot dogs
Hot dog buns - potato style
Premium hot dogs
1 yellow onion, finely minced (a food processor comes in handy)
˝ head green cabbage, very finely chopped
1 bag potato chips, crushed (Lay’s Classic work well)
Mayonnaise
Chopped finely carrots optional
Cook hotdogs to package directions/your liking. Carefully steam or toast the buns. Place a dog on the bun, top with chopped onion, cabbage and dust with crushed chips. Add mayo (yes, mayo – trust me, it really works with the cabbage!). Add mustard &/or ketchup if you must, you traditionalist. ... ; )
I've tried it all: shredded carrot, cabbage, parmesan cheese, peas, raisins, corn, blue cheese dressing, garlic sauce, potato sticks (essential), unholy amounts of mayonnaise, avocado, etc.
Edited by markosherrera - August 18 2009 at 23:41
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Hi progmaniacs of all the world
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SaltyJon
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Joined: February 08 2008
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Posted: August 18 2009 at 23:47 |
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That seems similar (though more complex) to a way I like to eat hot dogs when I can. I fry up bacon, grab some cheese, usually either provolone or American, and some mayo. Grill the hot dog to your liking. Put some mayo then the bacon in the bun, wrap the hot dog in the cheese, toss it on there, and have yourself a Club Dog.
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: August 18 2009 at 23:50 |
Other fave food fish with salad and fried plantains
Other venezuelan hot dog
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Hi progmaniacs of all the world
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: August 18 2009 at 23:54 |
Venezuelan bananas are awesome
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Hi progmaniacs of all the world
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: August 19 2009 at 00:04 |
they are in venezuela and once you eat one, you will NEVER want another chilidog
Edited by markosherrera - August 19 2009 at 00:05
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Hi progmaniacs of all the world
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SaltyJon
Special Collaborator
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Joined: February 08 2008
Location: Location
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Points: 28772
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Posted: August 19 2009 at 00:05 |
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I made buffalo chicken dip earlier, always a favorite around our house.
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markosherrera
Forum Senior Member
Joined: October 01 2006
Location: World
Status: Offline
Points: 3252
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Posted: August 19 2009 at 00:09 |
 Traditional Venezuelan 'Pernil de Cerdo'
 Traditional Hallacas wrapped in banana leaves
And Pan de jamon
Edited by markosherrera - August 19 2009 at 00:11
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Hi progmaniacs of all the world
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BaldFriede
Prog Reviewer
Joined: June 02 2005
Location: Germany
Status: Offline
Points: 10266
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Posted: August 19 2009 at 02:09 |
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Recipe for stuffed boletus:
Ingredients:
4 -fresh giant boletus (porcini)
1/2 -medium yellow onion, minced
1 clove of garlic, minced
1 tablespoon olive oil
2 heaping tablespoons fine dried bread crumbs
1 tablespoon grated Parmesan
1 tablespoon chopped parsley
50g of minced veal
Pinch rosemary, crumbled
Salt and pepper, to taste
Cooking spray or oil
1. Preheat broiler. Lightly spray or oil a shallow baking dish (a pie plate is perfect).
Pull
stems from mushrooms and chop finely. Set aside. Scrape out insides of
the caps to form a thick shell for filling. Lightly salt each mushroom
cap and arrange in prepared dish.
2. In a medium skillet over medium
heat, sauté chopped mushroom stems, onion, garlic and minced veal in
oil until softened, about 4 minutes. Remove from heat and stir in
breadcrumbs, Parmesan, parsley, rosemary, salt, and pepper.
3. Pack mixture tightly into mushroom caps. Broil for about 15 minutes, until stuffing is golden brown.
Serve with rice and white vine sauce. As a variant try wild rice.
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 BaldJean and I; I am the one in blue.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65779
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Posted: August 20 2009 at 05:37 |
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made a beautiful blackberry pie tonight with berries from my garden, so simple and good; blackberries mashed with sugar, a teaspoon of flour, a squeeze of lemon, some cinnamon and a dash of salt thrown into a ready-made crust and baked at 375 degrees till crust is golden brown
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