Fred McGriff Posted March 10, 2010 Share Posted March 10, 2010 yeahhhhhhh boy! get you some!! vendange FTW!!! Link to comment Share on other sites More sharing options...
YEK Posted March 10, 2010 Share Posted March 10, 2010 focaccia dippers. i'm hungry Link to comment Share on other sites More sharing options...
Food Posted March 10, 2010 Share Posted March 10, 2010 3 tips 1) Put red wine in your spag bol - makes all the difference 2) get some Japanese curry mix from the international isle (comes in little cardboard boxes and it looks brown and hard). fry 1 onion in oil in a big pan, throw in 500g of chopped chicken breast - cook for a fair bit, thow in carrots potatoes (pre boil 10 mins) bell pepper, and maybe beans of whatever else when its all going strong throw in the mix (it sort of melts into a gravy) and maybe some more water for a good consistency. Serve with rice. If you get the right mix it tastes just like the real thing from a cheap but authentic Japanese place and its super easy. It's super mild so even the ladies like it. 3) If you are in NZ - maggi devilled sausages biiiiatch Link to comment Share on other sites More sharing options...
Fred McGriff Posted March 10, 2010 Share Posted March 10, 2010 right out of the horse's mouth Link to comment Share on other sites More sharing options...
kaini Posted March 10, 2010 Share Posted March 10, 2010 i think i might make chikkin schnitzel today. pound me some chikkin, Link to comment Share on other sites More sharing options...
Guest morphis2525 Posted March 10, 2010 Share Posted March 10, 2010 = Breaskfast Link to comment Share on other sites More sharing options...
Guest morphis2525 Posted March 10, 2010 Share Posted March 10, 2010 = Dinner Link to comment Share on other sites More sharing options...
encey Posted March 10, 2010 Share Posted March 10, 2010 Another easy go-to is to buy a rotisserie chicken; you can use that shit in everything. Once nice thing to do is tear off a bunch of it while you're cooking some pasta (penne or orecchiette is nice) and letting your chopped-up mushrooms sizzle off all their internal water in some oil or butter in a pan, plus rosemary and some thyme if you have it, over medium high heat. Save a cup of your salty pasta water before you drain it; then put the pasta and chicken in with the mushrooms, along with just a bit of pasta water, just to get everything moist and starting to gel the flavors. Stir it up while you shave the fuck out of some parmesan into it, until your water/oil-or-butter/cheese sauce has thickened up just a little bit! One other interesting flavor combination, with a similar approach to the sauce as above, is to use a whole wheat pasta with leeks and some kind of root vegetable like sweet potato or butternut squash. If you want to jazz it up, you can stir in some mascarpone cheese. Those ingredients also make for a unique pizza topping! Link to comment Share on other sites More sharing options...
Joyrex Posted March 10, 2010 Share Posted March 10, 2010 FLOL Link to comment Share on other sites More sharing options...
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