Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[gimlet]

Mmmm seeing the cream cheese reminded me of these:
I mix the cream cheese right in with the scrambling eggs, up to 1/2 of an 8 oz block with about 4 eggs, tarragon, chives, a little salt&pepper, maybe one quick squirt of hot sauce,  scramble slowly.   Fresh grated parmesan cheese on top when done is nice too - and gives me something to do while scrambling.

2nd use for cream cheese - slice potatoes about 1/4" thick and lay flat in shallow baking pan, drizzle olive oil on top, salt&pepper, rosemary and chives, same on the other side, pop under broiler til they're brown, flip and brown the other side.  Very tasty right now BUT once in a while might as well go for the heart attack - put a dab of cream cheese on each one, optionally a bit of garlic and/or onion, top with grated cheddar or gruyere, put it back under broiler til the cheese starts to brown.

Anything with tomato,  like a tomato based soup or even chili: cut some cream cheese into little blocks and drop it in, maybe grate some cheddar or gruyere too.

[penguinofhonor]

I fixed all the images. The first one also wasn't flipping even though it had been quite a few hours. Always fiddle with photos before uploading them to imgur, because their editor sucks.

[Haspen]

Homemade pizza on crusty crust.

Fried onion, mushrooms of various kinds, red paprika/peppers, a slice of smoked sausage, and tomato-based sauce with extra basil and oregano there.

Oh right, and some cheese on top. It is simply glorious.

[MonkeyHead]

Baked potato, butter, cheese, salt. Simple and glorious.

[penguinofhonor]

Breakfast: bacon, plus mushrooms and chopped scallions sauteed in the bacon fat.

[Jopax]

So the weekend is here which means cooking time!

I'll be making some chicken/mushroom (champignons or something, the white chubby ones) rissotto tommorrow.

For today, I'm still mulling over the choices, but I'm thinking of some sort of marinated chicken breast with possibly tomatoes/mushrooms thrown in the pan to add some volume to it. Now I've never worked with mushrooms before so that'll be a challenge. Also never marinated anything ever before, but I think I know the gist of it (make sauce, rub in, pour over, let it sit for a while).

Now for the marinade sauce, I have something with lemon juice, chilli flakes and possibly garlic in mind. Any suggestions or comments on this?


Edit: And with that behind us some thoughts.

Less lemon juice in the marinade next time, overpowered all the other spices. In the end the meal itself wasn't bad but was a tad too strong, might have gone well with some side dish like mashed potatoes or rice to break up the strong taste of the lemon.
Second meal was probably my best so far. It could have used more rice but I chose not to since I had to use up the perishable stuff, still, with some bread it was more than fine. Maybe have the mushrooms go in first so they become slightly mushy instead of the onions, but those are minor details of texture I think, the taste should be more or less the same.

[Mesa]

I'm a traitor of my country (Poland).
I hate our national dish (sort of?), bigos (or hunter's stew for you foreigners).

While at first glance it's just some cabbage and meat, the amount of recipes for that is nigh endless.
But I still hate it.

It's like being German and not liking beer. (stereotypes, stereotypes)

But who knows, maybe you will like it more than I do.

On the other hand, I encourage you to try out kotlet schabowy, which is a kind of a Polish variation on Vienessse schnitzel and other kinds of cutlet. Bonus points if you braise it with ubiquitous amounts of garlic. (which we call Warsaw-style in my family since my now-late uncle used to make it (he lived near Warsaw)

[Haspen]

Spoiler: DarkDXZ (click to show/hide)

Już miałem rzucać kamieniem że bigosu nie lubisz, ale schabowy cię uratował

The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste

I will always advertise 'pierogi' because they're delicious.

[Mesa]

Spoiler: DarkDXZ (click to show/hide)

Już miałem rzucać kamieniem że bigosu nie lubisz, ale schabowy cię uratował

The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste

I will always advertise 'pierogi' because they're delicious.

I for one wonder if we could mod in bigos into Dwarf Fortress.
Seems plausible for me. Just replace cabbage with quarry bush leaves.

I guess we don't even have to mod in, but the game will not recognize it as bigos and more like a quarry bush leaves stew.
We should be able to name specific meals for the sake of advertising local cuisine. (and bigos engravings, as well as some management advantages in gameplay, but that's not the main goal)

Spoiler (click to show/hide)

I Bogu dzięki za Polaków na tym forum. Już się bałem, że cały kraj reprezentuję. (co by było katastrofalne bo ostatnio nawet w DFa nie gram)
^^

[Mesa]

All the stuff in the spoilers is making me think of swedish chef.

I don't know why.
To give you a rough translation...

"I was going to throw a stone at you because you don't like bigos, but (kotlet) schabowy saved you."
AND
"Thank God there are Poles around here. I was afraid I'm representing the entire country here. (which would've been terrible since I don't even play DF recently)"

Just to avoid the confusion.

[aenri]

AFAIK Il Palazzo is also from Poland (Kraków specifically - I remebered it because he is the nearest forum member to me, it´s like 3 hours drive from here in Slovakia), so I believe there are many Polish players of DF here.


Also, national food time?
Bryndzove halusky are pretty good and very easy to make. And I love to eat them .
You need some potatoes, some flour, some eggs, bryndza (or other cheese, but that wouldn´t be right for the bryndzove halusky®) and water.

Mash the potatoes or grate them. Mix them with flour if they are too watery, the dough needs to be a little tough, then add eggs for stickyness. Boil the water, add salt, and add drops of dough into it (there is one thing that makes it go waaay easier than by hand). Boil the water till the lumps of dough (so called halusky) come to surface of water.

Drain the water, add bryndza, stir a little and it´s done. You can add bacon or onions/mushrooms, pretty much anything goes with it.

[Haspen]

Had scrambled eggs with freshly picked chantrelles and chives, and a loaf of freshly baked poppy seed bread to that.

Aww yiss. Simple food is best food.

[scrdest]

Spoiler: DarkDXZ (click to show/hide)

Już miałem rzucać kamieniem że bigosu nie lubisz, ale schabowy cię uratował

The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste

I will always advertise 'pierogi' because they're delicious.

I for one wonder if we could mod in bigos into Dwarf Fortress.
Seems plausible for me. Just replace cabbage with quarry bush leaves.

I guess we don't even have to mod in, but the game will not recognize it as bigos and more like a quarry bush leaves stew.
We should be able to name specific meals for the sake of advertising local cuisine. (and bigos engravings, as well as some management advantages in gameplay, but that's not the main goal)

Spoiler (click to show/hide)

I Bogu dzięki za Polaków na tym forum. Już się bałem, że cały kraj reprezentuję. (co by było katastrofalne bo ostatnio nawet w DFa nie gram)
^^

Sleeper (double) agent scrdest reporting for duty! I think, but am not certain, that AseaHeru is Polish as well. Incidentally, in a couple of months, there will be three of us kinda-together, since I'll be moving to Kraków.

Spoiler (click to show/hide)

Choć tak szczerze... to możecie rzucać we mnie czym chcecie, ale bigos jest... meh.

But, back on the rails: I just learned of an extremely cool-looking technique, which I'm going to try to do at home when I manage to buy the chemicals I need - spherification.



What you see above is green tea. Any other liquid might be used, whatever strikes you fancy, be it vodka or pea soup blended into a paste.

'But scrdest', you say, 'tea doesn't look this way! Tea is a liquid, you know, splashy and stuff.' Well, but the little caviar-like thingies you see here is (liquid) tea, coated in a tiny gelatinous coating. In a display of truly dorf-like insanity, people can make them into other shapes, like noodles.

And, interestingly, the process is not very demanding, the main problem is getting Sodium Alginate, but it's a common additive.

[tryrar]

Today went down to wallmart to pick up stuff for my sister's birthday bbq, and found smithyfield spareribs on sale for 1$ a pound. Good god, 5 pounds of spare-ribs for 5 bucks? SOLD!

[Sirus]

Today went down to wallmart to pick up stuff for my sister's birthday bbq, and found smithyfield spareribs on sale for 1$ a pound. Good god, 5 pounds of spare-ribs for 5 bucks? SOLD!

For some reason I thought you said Toady got some stuff for your barbeque, and I was about to say how awesome it was that you're friends with the creator of Dwarf Fortress