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Index » Radio Paradise/General » General Discussion » Food Page: Previous  1, 2, 3, 4 ... 227, 228, 229  Next
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miamizsun

miamizsun Avatar

Location: (3283.1 Miles SE of RP)
Gender: Male


Posted: Sep 8, 2022 - 5:45am

in a momentary lapse of reason i searched for "funny" on twitter and behold:
a future food critic! 
get that kid an agent stat!


ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Aug 8, 2022 - 9:56am

 Red_Dragon wrote:

Oh, no, but it reminded me of this awesome book

Red_Dragon

Red_Dragon Avatar

Location: Gilead


Posted: Aug 8, 2022 - 9:38am

Sacré bleu!
Steely_D

Steely_D Avatar

Location: The foot of Mount Belzoni
Gender: Male


Posted: Apr 26, 2022 - 6:42pm

Such an influential guy in my life. 

Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Nov 14, 2021 - 12:47pm

Tired of my photos of food? Well, here is after-food.
 
Untitled
R_P

R_P Avatar

Gender: Male


Posted: Nov 2, 2021 - 1:50pm

America’s Food Safety System Failed to Stop a Salmonella Epidemic. It’s Still Making People Sick.
Even more alarming was that this strain of salmonella, known as multidrug-resistant infantis, was invincible against nearly all the drugs that doctors routinely use to fight severe food poisoning.

With a public health threat unfolding across the country, you might have expected federal regulators to act swiftly and decisively to warn the public, recall the contaminated poultry and compel changes at chicken plants. Or that federal investigators would pursue the root cause of the outbreak wherever the evidence led.

None of that happened.

Instead, the team at the Centers for Disease Control and Prevention closed the outbreak investigation nine months later even though people were continuing to get sick. The U.S. Department of Agriculture, which oversees meat and poultry, was not only powerless to act but said nothing to consumers about the growing threat. So supermarkets and restaurants continued selling chicken tainted with drug-resistant infantis.

And they continue to do so today.

Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 18, 2021 - 1:21pm

Air fried kale chips. A terrible waste of perfectly good kale. They tasted like ... crunchy ... bitter ... air. Trashed 'em.
 
Untitled
miamizsun

miamizsun Avatar

Location: (3283.1 Miles SE of RP)
Gender: Male


Posted: May 28, 2021 - 6:36am

this looks simple and delicious...


katzendogs

katzendogs Avatar

Location: Pasadena ,Texas
Gender: Male


Posted: May 15, 2021 - 3:34pm

 Red_Dragon wrote:

I saw that on Bizarre Foods program.


I got nuthin'...
Manbird

Manbird Avatar

Location: La Villa Toscana
Gender: Male


Posted: May 15, 2021 - 1:07pm

 Red_Dragon wrote:

no
miamizsun

miamizsun Avatar

Location: (3283.1 Miles SE of RP)
Gender: Male


Posted: May 15, 2021 - 10:55am

pickled onions are easy and addictive (haven't tried his serving suggestion)


sunybuny

sunybuny Avatar

Location: The West & Best Coast of FLA
Gender: Female


Posted: Mar 18, 2021 - 5:27am



 Red_Dragon wrote:
 
NO, NO, OHHHHH NO.... makes Limburger look down right attractive.

Red_Dragon

Red_Dragon Avatar

Location: Gilead


Posted: Mar 18, 2021 - 5:10am

I cannot say "no" enough times...
Red_Dragon

Red_Dragon Avatar

Location: Gilead


Posted: Mar 10, 2021 - 5:44am

Finnish startup eyes meatless schnitzel with new lab-made protein
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jan 31, 2021 - 4:17pm



 JrzyTmata wrote:


 Antigone wrote:
Snow storm chili.
 
Untitled
 
oh! that looks good.
 

It's a recipe my mom found. I just love the fact that it has beef broth, as well as tomato puree and paste, and pinto AND kidney beans. Really great flavor. And it makes a veritable boatload.
JrzyTmata

JrzyTmata Avatar



Posted: Jan 31, 2021 - 2:46pm



 Antigone wrote:
Snow storm chili.
 
Untitled
 
oh! that looks good.
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jan 31, 2021 - 2:40pm

Snow storm chili.
 
Untitled
miamizsun

miamizsun Avatar

Location: (3283.1 Miles SE of RP)
Gender: Male


Posted: Jan 31, 2021 - 10:13am

this is awesome without bread crumbs and cheese (i use asparagus and cauliflower the same way)


R_P

R_P Avatar

Gender: Male


Posted: Nov 3, 2020 - 2:07pm


AliGator

AliGator Avatar



Posted: Jun 1, 2020 - 8:48pm

I'm resurrecting this thread I started sixteen or so years ago.

One advantage to this pandemic is that we've been forced to cook at home; as empty-nesters, we were eating out 6 nights a week minimum. These days we get takeout maybe twice a week, or twice every ten days. (Yes, I realize the massive privilege I have as I've typed the last two sentences, and DAMN we are saving so much money. Like, duh, I knew that much restaurant food wasn't economical, but it's nice to see the tangible benefits, and not just on the pocketbook.)

The reason we didn't eat at home was because neither of us wanted to think about what to cook, and we have differing nutritional desires and needs. However, once I got over the idea of doing some degree of meal planning and shopping accordingly (i.e. not going every day like we used to be able to do), cooking became fun again. I also rediscovered our basement freezer and its various treasures.

Anyway, my point is, I'm cooking nearly every day and I'm really enjoying it again. I'm also using this extra time (because I'm not working as much) to try new recipes and revisit old ones, so that's been fun.

Here are a few of the dishes I've made in the last couple of months:

Mafé Chicken (the linked recipe calls for beef, but I used chicken thighs. My daughter recommended this to me; she spent three weeks in Senegal last fall and learned to make this. I also just used whatever vegetables I had on hand. The focus of this dish is the sauce.)

Albóndigas (lamb meatballs; we first had these at a tapas restaurant in Chicago 7-8 years ago, and they were served with a romesco sauce)

The Barefoot Contessa's Lentil Sausage Soup (please follow Ina Garten on Instagram if you are not already)
 
Slow Cooker Pork Loin Roast or Shoulder (I decreased the honey and added Dijon mustard)

Instant Pot Butter Chicken (recipe at the end of this New Yorker article, but we have the book referenced within)

Oh! And Nom Nom Paleo's Kalua Pig (Instant Pot version). Holy crap, this is so good, and it's given us enough shredded pork for the next six months. Yay, basement freezer!
 
And now that the weather's nice, I'm grilling a lot. Veggies for sure, and whatever animal protein might be on hand. We're using the Instant Pot to make lots of rice at a time, so we do stir-frys on the regular to serve with the rice.

I dunno, it's nice to cook again without it feeling like a daily slog.

What does your pandemic cooking look like? Do you have any recipe staples you're leaning on? Or new dishes you've tried?

 

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