[ARCHIVED THREAD] - Dinner pic (Page 1 of 2)
Posted: 2/28/2010 6:06:37 PM EDT
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Fuck off. It's my first risotto. Garlic & Lime Roasted Chicken Thighs over Parmesan Risotto. (note: small plates with tinier portions)  Note: fuck off |
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Fuck off. It's my first risotto. Garlic & Lime Roasted Chicken Thighs over Parmesan Risotto. (note: small plates with tinier portions) http://media.ar15.com/media/viewFile.html?i=16718 Looks delicious.....and healthy! Note: fuck off
Only after I get a dinner invite..... 
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Quoted: I'm down 19 pounds. Is that a ruger LCP? If so, how do you like it? Nice work. Well done. Yes it is. I've been more vocal™ about it here. (GTG, IMO) |
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Quoted: Quoted: Fuck off. It's my first risotto. Garlic & Lime Roasted Chicken Thighs over Parmesan Risotto. (note: small plates with tinier portions) http://media.ar15.com/media/viewFile.html?i=16718 Looks delicious.....and healthy! Note: fuck off Only after I get a dinner invite..... You're already invited.  But be forewarned that we have been known to heat water and poor it on 'pasta' in the name of dinner. (AKA 'top ramen', in some circles)  Chow was good, but a little chalky. The chicken rocked, while the grain was only mediocre, IMO. Needs more practice. Nice blend, all the same. (it's all gone, which says something) |
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I'm down 19 pounds. Is that a ruger LCP? If so, how do you like it? Nice work. Well done. Yes it is. I've been more vocal™ about it here. (GTG, IMO) Damn, I just traded off my BUG and have been thinking about replacing it. The LCP is definitely in the running. |
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You're already invited.
But be forewarned that we have been known to heat water and poor it on 'pasta' in the name of dinner. (AKA 'top ramen', in some circles)
Chow was good, but a little chalky. The chicken rocked, while the grain was only mediocre, IMO. Needs more practice. Nice blend, all the same. (it's all gone, which says something) Meh, I like ramen. Anyways, while good food is a bonus, the company is more important..... 
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Since you're trying new things, do this one next:
SPINACH DIP IN BREAD BOWL 1 c. Miracle Whip salad dressing 1 c. sour cream 1 pkg. (1.1 oz.) Ranch salad dressing mix 1 pkg. (10 oz.) chopped spinach, thawed, well drained 1 can (8 oz.) water chestnuts, drained, chopped 1/2 c. chopped red bell pepper 1 (8 inch) round sourdough or white bread loaf Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts, red peppers; mix well. Refrigerate. Cut top of loaf crust. Dip out inside of loaf. Before serving fill loaf with dip. Cut leftover bread in cubes or strips. |
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Chow was good, but a little chalky. The chicken rocked, while the grain was only mediocre, IMO. Needs more practice. Nice blend, all the same. (it's all gone, which says something) Next time when you put the rice in the pan with just the onions (or oil/butter if you're not using onions) try cooking it longer than you think you should before you add any liquid. You should have an almost clear grain of rice with just a little white spot in the center before you add any liquid. Oh, and don't ever stop stirring it. Looks good! 
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Since you're trying new things, do this one next: SPINACH DIP IN BREAD BOWL 1 c. Miracle Whip salad dressing Real Mayonaise 1 c. sour cream 1 pkg. (1.1 oz.) Ranch salad dressing mix 1 pkg. (10 oz.) chopped spinach, thawed, well drained 1 can (8 oz.) water chestnuts, drained, chopped 1/2 c. chopped red bell pepper 1 diced or pressed Garlic Cloves 2 chopped Green Onion (nix the white ends) 10 Chopped Fresh Basil Leaves Salt & Pepper to taste 1 (8 inch) round sourdough or white bread loaf Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts, red peppers; mix well. Refrigerate. Mix it all together. Eat with bread. Cut top of loaf crust. Dip out inside of loaf. Before serving fill loaf with dip. Cut leftover bread in cubes or strips. Fixed! |
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Since you're trying new things, do this one next: SPINACH DIP IN BREAD BOWL 1 c. Miracle Whip salad dressing Real Mayonaise 1 c. sour cream 1 pkg. (1.1 oz.) Ranch salad dressing mix 1 pkg. (10 oz.) chopped spinach, thawed, well drained 1 can (8 oz.) water chestnuts, drained, chopped 1/2 c. chopped red bell pepper 1 diced or pressed Garlic Cloves 2 chopped Green Onion (nix the white ends) 10 Chopped Fresh Basil Leaves Salt & Pepper to taste 1 (8 inch) round sourdough or white bread loaf Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts, red peppers; mix well. Refrigerate. Mix it all together. Eat with bread. Cut top of loaf crust. Dip out inside of loaf. Before serving fill loaf with dip. Cut leftover bread in cubes or strips. Fixed! ...yah want to know how I know you're gay?... |
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...yah want to know how I know you're gay?... If knowing how to cook makes me gay, then slap my ass and call me Sally. Besides, I needed an appitizer for a party, I used that exact receipe. Removed shit I don't like. Added shit I do like. Panties get wet when I show up with that dish. 
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Quoted: Quoted: Since you're trying new things, do this one next: SPINACH DIP IN BREAD BOWL 1 c. Miracle Whip salad dressing Real Mayonaise 1 c. sour cream 1 pkg. (1.1 oz.) Ranch salad dressing mix 1 pkg. (10 oz.) chopped spinach, thawed, well drained 1 can (8 oz.) water chestnuts, drained, chopped 1/2 c. chopped red bell pepper 1 diced or pressed Garlic Cloves 2 chopped Green Onion (nix the white ends) 10 Chopped Fresh Basil Leaves Salt & Pepper to taste 1 (8 inch) round sourdough or white bread loaf Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts, red peppers; mix well. Refrigerate. Mix it all together. Eat with bread. Cut top of loaf crust. Dip out inside of loaf. Before serving fill loaf with dip. Cut leftover bread in cubes or strips. Fixed! Both sound delicious. Chelleshooter makes a mean spinach & artichoke dip. Dunno what all is in it, but I usually try to eat it all before the guests arrive. |
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Quoted: Quoted: Chow was good, but a little chalky. The chicken rocked, while the grain was only mediocre, IMO. Needs more practice. Nice blend, all the same. (it's all gone, which says something) Next time when you put the rice in the pan with just the onions (or oil/butter if you're not using onions) try cooking it longer than you think you should before you add any liquid. You should have an almost clear grain of rice with just a little white spot in the center before you add any liquid. Oh, and don't ever stop stirring it. Looks good! Noted. I did stir it the entire time, but may have begun adding liquid too soon. Thanks for the tip. |
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Quoted: what veritas said and make sure to use good arborio rice and the liquids you add a little at a time and get completely absored before you add more...the liquids need to be warm before you add them... Posted Via AR15.Com Mobile Did all of that, but only had one choice on the rice at Safeway. Should I find better?  |
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Quoted: that rice is fine...what did you use for liquids and spices ? Posted Via AR15.Com Mobile Salt, pepper, nutmeg, parmesan cheese, store-bought chicken broth. The flavor was ok, but it just wasn't anything to get excited about. A bit too oily IMO. (I may have used too much butter or too much cheese) |
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what veritas said and make sure to use good arborio rice and the liquids you add a little at a time and get completely absored before you add more...the liquids need to be warm before you add them... Posted Via AR15.Com Mobile You can't post here. They don't make "Piney Ricey".....
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what veritas said and make sure to use good arborio rice and the liquids you add a little at a time and get completely absored before you add more...the liquids need to be warm before you add them... Posted Via AR15.Com Mobile You can't post here. They don't make "Piney Ricey".....
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Ya know, the Italians usually have food dialed. They do each thing to a level few other cultures can match.
Rice is the exception.The flavor and texture of riissoto is not worth the effort required to make it. Same with polenta. The wops should stick to noodles. |
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Ya know, the Italians usually have food dialed. They do each thing to a level few other cultures can match. Rice is the exception.The flavor and texture of riissoto is not worth the effort required to make it. Same with polenta. The wops should stick to noodles. Remind me to kick you in the nuts if I ever meet you. And polenta (and risotto for that matter) rocks!' Oh, and pasta isn't a main course for most Italians, its the course that comes right before the main course. You should try something other than "noodles." |
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Fuck off. It's my first risotto. Garlic & Lime Roasted Chicken Thighs over Parmesan Risotto. (note: small plates with tinier portions) http://media.ar15.com/media/viewFile.html?i=16718 Note: fuck off Chicken + 10 oatmeal under the chicken -5 cute little gun +2 cute little holster +4 no spoon for the oatmeal -2 wipe greasy fingers on pants +1 No wine or booze [you are a savage] -3 we don't need no stinkin reloads solid 7
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Quoted: try using a cup of chardonnay for the first liquid...and with that type of chicken a bit of lemon/lime juice and zest mixed into the rice right before you plate it.. Posted Via AR15.Com Mobile Will do, thanks for the tips  (forgot to mention that there was also some finely diced onion in last nights attempt) |
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Quoted: Quoted: Fuck off. It's my first risotto. Garlic & Lime Roasted Chicken Thighs over Parmesan Risotto. (note: small plates with tinier portions) http://media.ar15.com/media/viewFile.html?i=16718 Note: fuck off Chicken + 10 oatmeal under the chicken -5 cute little gun +2 cute little holster +4 no spoon for the oatmeal -2 wipe greasy fingers on pants +1 No wine or booze [you are a savage] -3 we don't need no stinkin reloads solid 7 Nice work. And, the beverage was in play. There's even proof. (just ask anyone, it'll be proof enough ) |
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Who the fuck is he talking to?  (I need to see that movie someday. Finally got around to watching Raging Bull a few years ago, and I'll give it a 6.01. Hope that one is better.) |
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These internets are amazing, ain't they I've given up on watching movies online recently. About half of them aren't loud enough to hear all the words (on the laptops). It's fine in action movies, where if anything witty is gonna be said the music will always quiet down for it. But for movies with real scripts, I need my feet up and some measurable watts feeding me ears. |
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Ya know, the Italians usually have food dialed. They do each thing to a level few other cultures can match. Rice is the exception.The flavor and texture of riissoto is not worth the effort required to make it. Same with polenta. The wops should stick to noodles. Remind me to kick you in the nuts if I ever meet you. And polenta (and risotto for that matter) rocks!' Oh, and pasta isn't a main course for most Italians, its the course that comes right before the main course. You should try something other than "noodles." Sure will. I know what pasta is for. Got lots of real (meaning they live there) Italians for friends. |
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Ya know, the Italians usually have food dialed. They do each thing to a level few other cultures can match. Rice is the exception.The flavor and texture of riissoto is not worth the effort required to make it. Same with polenta. The wops should stick to noodles. my risotto and polenta kick ass!!! maybe you haven't had any good examples of either dish yet...they are both easy to fuck up... |
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Sure will. I know what pasta is for. Got lots of real (meaning they live there) Italians for friends. I've got a lot of black friends, but I don't go around using the "n word." Just because it's more socially acceptable to use ethnic slurs pertaining to "white" people doesn't mean it doesn't get under some people's skin. |
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Ya know, the Italians usually have food dialed. They do each thing to a level few other cultures can match. Rice is the exception.The flavor and texture of riissoto is not worth the effort required to make it. Same with polenta. The wops should stick to noodles. my risotto and polenta kick ass!!! maybe you haven't had any good examples of either dish yet...they are both easy to fuck up... Reading comprehension, fellas. All I said is it's not worth the effort expended. All that work and good ingredients, and you're left with for a sore stirring arm is mush overlaid with nice flavors. I'm not afraid of work. I just insist that the result be worthy of the effort, in the way smoking some ribs is worth the effort. |
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Sure will. I know what pasta is for. Got lots of real (meaning they live there) Italians for friends. I've got a lot of black friends, but I don't go around using the "n word." Just because it's more socially acceptable to use ethnic slurs pertaining to "white" people doesn't mean it doesn't get under some people's skin. Well, I have some Italian blood, and the "w" word bothers me not at all. Nevertheless, if it bothers you, I apologize and will refrain from using here. |