Cheat day, dat deep dish pizza son! Not a single place in Montreal sells this, gotta make it myself.
Post Your Meals Thread
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Post your meals thread
Cheat day, dat deep dish pizza son! Not a single place in Montreal sells this, gotta make it myself.
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Some Hawaiian BBQ chicken thighs.
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Odin.Venomous said: » Some Hawaiian BBQ chicken thighs. 1 can of crushed pineapples
1/3 cup unsweetened pineapple juice 1/4 cup low-sodium teriyaki sauce, I use Kikkomans 1/4 cup ketchup 1 garlic clove, minced 1 tablespoon brown sugar n a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar. Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes Than add the crushed pineapple. I bring a pot of water to a slow boil add onions, pineapples and mango plus a little bit of the sauce into the water and add thawed thighs. Boil 15 minutes and get the grill ready. Place the coals in a circle leaving a space in the middle with no coals. Basically the outer edges of the inner grill. In the middle I add hickory chips once the fire has settled and it isn't too hot I add the chicken and baste them with the sauce until done. Enjoy!!! I tried my hand at Mongolian beef tonight. Not going to lie, it's bland as heck. 4/10, round-a-bouts. D:
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Breakfast bump!
Sausage patty, egg, and a banana nut muffin that my husband made. <3 
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That looks delicious! I'm a boring butt at breakfast usually lol Honey nut cheerios~
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You guys are posting no food? But food is the best part of the day!
I sauteed onion slices and julienned peppers with steak strips.  And then I slapped that mess onto corn tortillas for tiny makeshift fajitas.  And as usual, I over-filled my tortillas so I can barely close them. :-( It's my weakness!
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Today was 82 degrees, clear, and sunny. That's cool for our summers (we're usually in the 90's and 100's) so I am so psyched! It's cooling off! Fall is incoming! :D I'm so excited, I've been sick of hot weather since June. :D :D
So to celebrate I made an autumn meal tonight. Pot roast in the crock pot, in a bread bowl, with hot spiced cider on the side. (Yes, yes, I know that pot roasts do not go in bread bowls because roasts are too solid, bread bowls go best with slightly runnier meals like chili, stew, or soup, but sometimes you just crave a bread bowl and there's no helping it!) 
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 Pesto cavatappi with mushrooms and tomatoes, mixed veggie salad (think Greek salad), with a vinaigrette.  Blackberry swirl cheesecake with a chocolate crust. Was awesome.
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 I made a tasty cake :o
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Fenrir.Loraley said: » ... Pesto cavatappi with mushrooms and tomatoes, mixed veggie salad (think Greek salad), with a vinaigrette. ... Blackberry swirl cheesecake with a chocolate crust. Was awesome.
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My latest attempt at making zucchini not boring as fawk, "Zucchini Chips":
 I made an emulsion with a little water, apple juice, balsalmic, olive oil, S&P and some garlic powder. Then I used a peeler again to make thin slices and marinated them in the sauce. Then I let them dry in the oven at 180 for about 5 hours. Result: Looks pretty good but tastes like ***. Somehow they ended up really sour... I'm not sure if it was something to do with the apple juice or maybe the vinegar. I would love it if someone could tell me. I'm going to try again with just water, olive oil and S&P to eliminate variables and see if I can get these things to actually taste good. It also occurred to me that cutting them into circles would have been a much better shape for zucchini chips. Ultimately, I'd like to do this with a variety of vegetables and make a little pile of "assorted vegetables" that are all marinated/dried chips of stuff like broccoli stems, zucchini, carrots, etc. Veggies may suck but crunch is awesome.
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Odin.Liela said: » I tried my hand at Mongolian beef tonight. Not going to lie, it's bland as heck. 4/10, round-a-bouts. D: At work, we use Szechuan. We have a guest complain very now and then that mongolian beef isn't supposed to have any sort of spicyness to it at all (annoying people, really. Creativity and diversity is the greatest part of cooking!) but we go through it like crazy. I'd also suggest using more vegetables. And a liiiiiiiiiiiittle bit of garlic if you like it. Ragnarok.Raenil said: » What kinda of sauce did you cook the beef in? And did you season/marinade the beef before hand? This is the recipe I used: With that amount of brown sugar and soy sauce, I was thinking it would be much more flavorful than it was. :-( I don't know what I did wrong. More veggies definitely would have helped, and I couldn't taste the garlic at all. I do like garlic, so that was a bit disappointing that there wasn't much of a garlic taste. Anyways, I probably just did something wrong, how could something as yummy as Mongolian Beef ever be bland and boring on purpose? And how could a customer ever complain of too much spicy deliciousness? :o I'd much rather have an explosion of YUM when I take a bite than an explosion of "meh" and dull. Someday I want to come to whatever restaurant you work at and try one of everything! :D Might just be the beef itself. Flank Steak is a pretty bland cut in my experience.
As I said though, diversity and creativity is the best part of cooking. So modify the recipe to your liking! Quote: And how could a customer ever complain of too much spicy deliciousness? :o I'd much rather have an explosion of YUM when I take a bite than an explosion of "meh" and dull. Someday I want to come to whatever restaurant you work at and try one of everything! :D Well, had. When we got the new (***) Executive Chef in, he changed a lot of our daily menu's, so the 'Asian' Station only has a small selection of Asian food 3 times a week. Pretty much Fried Rice + General Tso's/Sweet and Sour Chicken/Shrimp Stirfry. :< Luckily, he got his *** fired, so hopefully we'll have Asian Food again eventually! And I hope we do away with this horrendous Tex-Mex Buffet. Food would probably be good if I didn't have to pile new food on top of old food because we don't have the proper amount of pans to allow me to keep them in proper circulation. If you ever do end up showing up here, Friday and Saturday during lunch hours is probably your best bet. I could grill you a steak! I've gotten rather good at it. Or so I hope. I've grilled over 20,000 of them at this point...
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A customer who gets their food experience from a buffet doesn't get to call themselves a food snob. :p
hey Liela, if you want to add a lot of nice mild garlic flavor without it assaulting your face, you can try triple blanching it like in this video: YouTube Video Placeholder I've done it a few times and it really does come out very nice!
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Oh, thought I'd typed that out as 'snobs'... Ah well.
As an actual contribution to the thread... Microwaved Maruchan Chicken Ramen Noodles.  With Cayenne Pepper and Soy Sauce added. :|
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Odin.Liela said: » Spaghetti and sauce with steamed broccoli on the side. A quick, easy, cheap, and tasty weekday meal. Yum!  Am i the only person that never eats spaghetti on a plate????? LIVER AND BEANS! LIVER AND BEANS! OH HOW I LOVE MY LIVER AND BEANS!!!
 ALL DONE! :(
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Odin.Liela said: » Spaghetti and sauce with steamed broccoli on the side. A quick, easy, cheap, and tasty weekday meal. Yum! One thing that's always bothered me, bland noodles with spoonfuls of sauce on top. A simple tip that will make all your pasta dishes taste so much better is drain the pasta a minute before you normally would (if you like it al dente, pull it off a minute before al dente) and finish the cooking process IN the sauce. The noodles absorb the flavour of the sauce instead of tasting bland noodles in every bite. This works even better with pasta with ridges such as rigatoni, or fresh pasta like tagliatelle. Try it, you'll never cook it the same way again.
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Phoenix.Suji said: » Fenrir.Loraley said: » ... Pesto cavatappi with mushrooms and tomatoes, mixed veggie salad (think Greek salad), with a vinaigrette. ... Blackberry swirl cheesecake with a chocolate crust. Was awesome. Yep! Homemade pesto with basil from my garden, tomatoes from the garden and everything else from the farmer's market. Was epic. :) (Ok, the cream cheese came from the store, but you get the drift.)
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Lakshmi.Watusa said: » One thing that's always bothered me, bland noodles with spoonfuls of sauce on top. A simple tip that will make all your pasta dishes taste so much better is drain the pasta a minute before you normally would (if you like it al dente, pull it off a minute before al dente) and finish the cooking process IN the sauce. The noodles absorb the flavour of the sauce instead of tasting bland noodles in every bite. This works even better with pasta with ridges such as rigatoni, or fresh pasta like tagliatelle. Try it, you'll never cook it the same way again. That is an awesome tip! :D I will definitely give that a try. Thanks!  :3 lunch for school tomorrow is done!
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Odin.Liela said: » Lakshmi.Watusa said: » One thing that's always bothered me, bland noodles with spoonfuls of sauce on top. A simple tip that will make all your pasta dishes taste so much better is drain the pasta a minute before you normally would (if you like it al dente, pull it off a minute before al dente) and finish the cooking process IN the sauce. The noodles absorb the flavour of the sauce instead of tasting bland noodles in every bite. This works even better with pasta with ridges such as rigatoni, or fresh pasta like tagliatelle. Try it, you'll never cook it the same way again. That is an awesome tip! :D I will definitely give that a try. Thanks! It's amazing how keeping the ingredients exactly the same but changing a step in the cooking process can make such a difference. I've done a taste test for my friends once just to show them, using the exact same noodle and sauce but cooking it both ways. All of them couldn't believe what a difference a little tweak made. Enjoy!
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 Stuffed shells for dinner (forgot to takeaway picture before eating >.>).
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Kojo and Josiah were feeling under the weather the other day. So I made them chicken and rice soup with extra veggies!
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 Pan fried potatoes! With cheese and ketchup. Most of the coloring done with soy sauce.
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