Ask Me Anything
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kitten-in-heat wrote...
What kind of dishes go best with red wine?General rule of thumb is red meats with red wine and white meat with white wine, and heavy wines with heavy food and light wines with light food, but honestly, it depends on the individual wine.
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animefreak_usa wrote...
Since i can't eat pasta, what the best sub for lasagna noodles for lasagna.Longevity wrote...
As for frying pizza...why not? Dip the pizza in flour and then a dip it for a second in milk and then add to the deep fryer for about 20 seconds.
it call a calzone.
Heh can't believe this wasn't answered. Thinly sliced eggplant is a good replacement for noodles in lasagna.
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bletok wrote...
got anything new from your school?a lot of stuff just a little to much for me to be able to type down that's why I say just ask and I will try to help as best as I can.
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I regularly enjoy a hearty breakfast consisting of:
-an omelette made with six eggs, a variety of coldcuts, monterey jack, sprinkled with red chili peppers
-4 to 6 pieces of jumbo bacon
-4 italian sausages
-2 pieces of toast (buttered, of course)
-2 to 3 cups of coffee
By your estimates, how long do I have before I get a cardiac arrest?
-an omelette made with six eggs, a variety of coldcuts, monterey jack, sprinkled with red chili peppers
-4 to 6 pieces of jumbo bacon
-4 italian sausages
-2 pieces of toast (buttered, of course)
-2 to 3 cups of coffee
By your estimates, how long do I have before I get a cardiac arrest?
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well if you wanna have one don't work out at all and just keep eating that way. The caloric intake of that meal and the amount of cholesterol will have you on your ass in no time then on your back in a coffin. And if you're cremated then you'll burn for weeks.
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New factor: I'm actually in rather good shape.
I don't work out, but I've been very athletic in the past, and my job involves naught but manual labour.
Second opinion?
Actually, outta curiosity- how many calories would you mark that as (approx. of course).
I don't work out, but I've been very athletic in the past, and my job involves naught but manual labour.
Second opinion?
Actually, outta curiosity- how many calories would you mark that as (approx. of course).
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560 for the eggs 80 for the bacon 1144 for the sausage 250 calories for the toast and butter and coffee is pretty much calorie free. 2034 about all the calories needed to be consumed in one day.
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GameON wrote...
yeah but it tastes good.food doesn't just nourish the body it nourishes the soul so yeah die happy i say. Eat what you wish and damn the consequences!
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1 lbs of ground beef
1 teaspoon of cumin
1 tablespoon of garlic powder
1 tablespoon of chili powder
a pinch of cayenne
canned diced tomatoes
a small can of tomato sauce
and a can of pinto beans
cook the ground beef with the spices heat the beans and add the tomato sauce and diced ones to a the ground beef and then mix in the beans add a little bit of salt and pepper to taste and if you want more heat add more cayenne or red chile flakes.
1 teaspoon of cumin
1 tablespoon of garlic powder
1 tablespoon of chili powder
a pinch of cayenne
canned diced tomatoes
a small can of tomato sauce
and a can of pinto beans
cook the ground beef with the spices heat the beans and add the tomato sauce and diced ones to a the ground beef and then mix in the beans add a little bit of salt and pepper to taste and if you want more heat add more cayenne or red chile flakes.
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Ive been a student for a couple of months now at uni (now i have to cook for myself - challenging but fun) and i have yet to find a good sauce to have for my spaghetti. Do you have any good solid ones (perferably with cheapish ingrediants...)?
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Cheapest I can think of is spaghetti carbonara
you'll need
1 fluid oz Olive Oil
6 oz Panchetta you can substitute with bacon
1 garlic clove chopped fine (really fine)
1.5 fl oz of Dry White Wine
1 lbs of Spaghetti
2 whole eggs (preferably pasteurized lightly beaten)
3 oz Parmesan cheese (real not shit by kraft)
Salt and Pepper to taste
.5 oz fine chopped parsley
_____________________________________________________________
Procedure
1) Heat the oil in a saute pan over moderate heat. Add the pancetta and saute until most of the fat has rendered and is beginning to crisp and garlic and cook for a few more seconds add wine and reduce it by three-fourths
2) While the pancetta is cooking boil the spaghetti. Drain. Reduce the heat under the saute pan to low and add spaghetti toss to coat with fat from pancetta. Add the eggs, cheese, pepper, and parsley. Mix well over low heat until the spaghetti is well coated and the eggs are coagulated. Heat only until the pasta has a creamy appearance. DO NOT LET THE EGGS SCRAMBLE
Taste for seasoning. May not actually need the salt because of the amount in the pancetta. But add a little if needed
Serve right away.
you'll need
1 fluid oz Olive Oil
6 oz Panchetta you can substitute with bacon
1 garlic clove chopped fine (really fine)
1.5 fl oz of Dry White Wine
1 lbs of Spaghetti
2 whole eggs (preferably pasteurized lightly beaten)
3 oz Parmesan cheese (real not shit by kraft)
Salt and Pepper to taste
.5 oz fine chopped parsley
_____________________________________________________________
Procedure
1) Heat the oil in a saute pan over moderate heat. Add the pancetta and saute until most of the fat has rendered and is beginning to crisp and garlic and cook for a few more seconds add wine and reduce it by three-fourths
2) While the pancetta is cooking boil the spaghetti. Drain. Reduce the heat under the saute pan to low and add spaghetti toss to coat with fat from pancetta. Add the eggs, cheese, pepper, and parsley. Mix well over low heat until the spaghetti is well coated and the eggs are coagulated. Heat only until the pasta has a creamy appearance. DO NOT LET THE EGGS SCRAMBLE
Taste for seasoning. May not actually need the salt because of the amount in the pancetta. But add a little if needed
Serve right away.
