All this talk of food has me hungry. <br><br>I love trying new foods and tastes. I'm very adventurous. Luckily I've never got ill even though I've been to some rather unsavoury looking ethnic eateries and eaten plenty of foods I have NO idea what I was eating. I figure, don't ask... just enjoy.<br><br>My favourite is Thai cuisine followed closely by hot Indian dishes. A Vietnamese place I used to frequent had fabulous food as well. <br><br>
About once a week. I cook on the grill outside every other night or more. Most of the time my grillin' is better than what we get eating out. <br><br>Too many lives they've spent across the ocean. Too much money been spent upon the moon. Well, until they make it right, I hope they never sleep at night. They better make some changes and do it soon. -Things Goin' On/Lynyrd Skynyrd
_________________________ Well, until they make it right, I hope they never sleep at night. They better make some changes and do it soon. -Things Goin' On/Lynyrd Skynyrd
We dine out once a week and order in 1-2 times... depends upon our schedules.<br>I eat fast food 2 nights a week cause I teach TuTh nights... not much choice.<br>But by dine out - I mean sit-down restaurant.<br><br>I do dine in several nights a week myself .. "Wife, fix me some hot-wings !" "Wife, fix me a sandwich !" <br><br>JUST KIDDING !! (I cook almost as much as she does.)<br><br>David (OFI)
I'm quite a good chef but I take the wife and kids out to a restaurant several times a month or order in the curries because not even I can compete with some of the Indian chefs out there. <br><br>km<br><br>
I've tried but never mastered preparing my own Indian curries. It's best I leave it to those who do it well. Same goes with trying to make my own Thai food. <br>I guess I have too much English blood in my genes. <br><br>
Short cuts are easy in the UK because you can get ass-kicking sauces and free-range pre-roasted chicken for example from Marks & Spencer - marinate for 60 minutes and shove it in the oven on medium heat for a couple of hours. Anyone can cook pilau rice with a few fresh peas and just before serving slice up a couple of onions and tomatoes and warm up some of those pre-baked chapati's in the oven.<br><br>km
I do all my own cooking, but then the nearest place worth going out to eat is in Exeter, 35 miles from here! Plus I've been vegetarian for 18 years (or 27, with a 2-year fish-break in the middle), plus off wheat for 3 years, plus now I'm on a crazy anti-candida diet which means no sugar, dried fruit, yeast, fermented stuff (no alcohol, tofu, soy sauce, vinegar, wah!) and I've enjoyed the challenge of finding things that I can enjoy eating. I make a mean flan - by which I mean home-made spelt pastry with, for example, leek and courgette and cheese and pine nuts and egg and tarragon in the middle of it (I won't call it a quiche, because that's a horrible soggy thing bought from a supermarket) and I'm told you could sell 'em in shops . Pretty good with cream in it too, and gruyère to really give it that haute cuisine dirty socks flavour...<br><br>More often, I'm eating more lazy food - salads, toasted cheese, steamed veg and nut sauce etc., and I often make a big pot of soup and freeze it in portions so I can pop one out for a quick meal later in the week (lots of good organic veg grown a few miles from here). Apropos, handy tip for folk who like using coconut milk - open up a carton or can or whatever, use what you need, put the rest in an ice cube tray and freeze it - handy little doses, doesn't go off and grow red hairs in the fridge.<br><br>Oh, and for a far-out sugar-free pudding, try chestnut purée, double cream, cocoa and hazelnut milk (which is naturally sweet), and a pinch of cayenne... phwoaaar!<br><br>If I go out, I can really only eat omelette, egg+chips, or baked potato with cheese - lucky I like all of those, but not so good for the love handles.<br><br>- padmavyuha (who misses the days when he craved a chocolate bar - identity crisis!)<br><br>[color:purple]A lopsided man runs best along the little side-hills of success<br>- Frank Moore Colby</font color=purple>
_________________________ If it's brokenless, don't suffix it...
I'm energy conscious so I tend to prepare meals in batches, freeze then reheat in the microwave as needed. I'm a meat eater so I've taken to speed up the soup and stew process by pressure cooking the meat first. I then add water, spices and veg to finish off. I also make chicken masala in big batches too.<br><br> I'll make enough for at least a half dozen meals at a time. When I feel too lazy to cook I just thaw one of my meals for lunch or dinner.<br><br>
Yup, pressure cookers are a work of genius, especially for cooking pulses, like chick peas for humous. Oh, and I've been baking my own bread since I was a little boy - my dad taught me how, which is one of the few nice things I ever got to do with him. More expensive than shop bread, but yum - the family recipe has molasses in it, I add lots of seeds too, and different oils for added omegas and all that jazz.<br><br>Since being stuck on this diet I've had to learn to make soda bread, which is basically like making a giant scone (which I think you yanks call a 'biscuit' ) but it's really good with cheese and olives and mustard in it. Now I'm making myself hungry.<br><br>I've had to learn to make nut butter too - best recipe at the moment is 2 parts almonds, 1 part brazils, 1 part cashews, a bit roasted in the oven (while the bread's in), then whizzed up in the processor with a little sesame oil to make it stick together. It's quite an art/physics lesson watching the waves go slowly round inside the food mixer as the nut particles get smaller and the oils come out and the resistance goes up and down (I don't have TV - we make our own entertainment here in Somerset).<br><br>- padmavyuha<br><br>[color:purple]A lopsided man runs best along the little side-hills of success<br>- Frank Moore Colby</font color=purple>
_________________________ If it's brokenless, don't suffix it...
That scone sounds good to this Canadian. <br><br>I bought some excellent macadamia nut oils when I was in Hawaii. If I go back I'll get some more. I used them added to a little olive oil when cooking. The macadamia oil adds a delicious nutty flavour. <br><br>
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