Prog Chefs Unite!!!

Typical case of 'eat your own dog, errr cat food' 

I don`t think my dogs would even eat that. I have a cousin who actually cooks for her three cats using human food. She`s got all these cat cookbooks. I`ve tried some of these concoctions she gives them and man some of it`s actually really delicious. Everytime I`m over at her house I ask to try what they`re eating. It`s kind of incredible. These freakin`cats eat better than most humans do.

Vibrationbaby wrote: I had a pineapple for lunch. I`ll probably have a few bananas for dinner. I avoid cooking and refuse to eat in restaurants. It ruins purity of mother nature`s nourishiment. Cooking sucks all the vitamins and minerals out of food. There`s no other species on this planet  that cook their food. I have yet to see  groups of  bears, penguins or kangaroos having a barbacue. There are even certain species of insects, birds and lizards that live on nothing but fruit alone.

Sounds like you'll be a great contributor to this thread...

I'll be making Chinese tonight, once you know the basics it's quite easy (at least wok cooking is)  ..in a blazing hot wok I put peanut oil and added a garlic clove, ginger slices and a chili pepper for flavor and removed before brown  ..threw in some sugar snap peas, scallion, slivered ginger, garlic and sliced pork..  just before done I added soy sauce, a bit of hot pepper sauce, some hoisin for sweetness and a splash of rice wine, simmer for another minute and dump over rice        tasty, tasty, tasty

we had chicken fricassee today. one of Friede's favorite dishes, and since it was her birthday...

Hey - this thread pops up in Active Topics. Great!

A simple but delicious diner today:

Wrap a piece of fillet of porc (400 grams) in prosciutto crudo, and lightly pepper with black pepper from the mill. Wrap in aluminium foil (one layer only!) and put in a 200 degrees centigrade oven for 10 minutes. Then put in a hot buttered pan shortly to crispen the prosciutto.

I served it with a simple spaghetti: shortly saute a couple of peeled and halved cherry tomatoes, chopped zuchini and minced garlic. Gently blend through cooked spaghetti together with some extra vergine olive oil.

To top it off, we had a green salad of different kinds of lettuce (a supermarket mixture, didn't catch the details) served with a dressing of olive oil, a pinch of salt, aceto balsamico and lemon juice.

Ghost Rider wrote: I haven't made meat loaf in years... In Italy, we usually shape the meat mixture with our hands and put it on a baking sheet, rather than into a pan. The trouble is, this way the bottom usually burns and sticks to the sheet. I usually line it with foil to avoid having to scrub it afterwards, but I still have to deal with a burned bottom.

I do mine in a glass Pyrex pan and it never sticks.

E

I haven't made meat loaf in years... In Italy, we usually shape the meat mixture with our hands and put it on a baking sheet, rather than into a pan. The trouble is, this way the bottom usually burns and sticks to the sheet. I usually line it with foil to avoid having to scrub it afterwards, but I still have to deal with a burned bottom.

I came home from work early on Friday and watched Paula Dean's show, where she did a bacon cheeseburger meatloaf. I's likes a good meatloaf, so I'm doing it tonight.

E

E-Dub wrote: I've noticed that Jamie Oliver has a new show on the Food Network here in the States. I have it on DVR, but haven't watched it yet. E