Experimenting on foods.

[Fifty150]

Get a bunch of raisins. Add water. Let it soak.

Add yeast. Wait for it to foam and rise.

Add flour. Make into a ball.

Bake it in a hot oven. Do not use an Easy Bake Oven. That light bulb won't work.

 

[Fifty150]

I use egg, olive oil, garlic, and salt.

 

[Fifty150]

I make the aioli.

The local grocery store has it's own bakery, and I can buy fresh bread, along with fresh lettuce, tomato, and avocado.

But this grocery store does not have a good butcher shop. I have to drive to another store to get the meat. Skirt steak. One of the most tender parts of the cow.

 

[Fifty150]

Because it's what kids from Chinatown eat.

 

[Fifty150]

On The Left Coast, have a sandwich culture.

 

[Fifty150]

Poor people eat things that rich people do not eat. Chicken liver is common amongst the downtrodden.

The liver gets stir fried with garlic.

Add tomato.

Finish with bean sprouts and cilantro.

 

[Trenchfriend]

Canned cod liver and slice butter bread.

 

[FOXTROT LAMONT]

Canned cod liver and slice butter bread.

AWWWFUL. I need some coffee and gf's home baked rolls and marm.

 

[Trenchfriend]

AWWWFUL.

I wouldn't recommend the storebrands, haha.

 

[FOXTROT LAMONT]

Insomnia again. Had fried shrimp and chips out last night with Irish whiskey.

 

[Trenchfriend]

If you got leftover cream herring, why not put them in a improvised tomato soup, together with some leftover whole grain bread?

Works!

 

[Fifty150]

Chinese food. It's food. I am Chinese. If I make it, it's Chinese food. The same way that Panda Express sells you food that nobody eats in China.


Who puts green beans & bean sprouts, on liver and onions? Me. The same guy who also added ginger, garlic, and butter to the dish. Watch for liver & onions at your local Panda Express.

 

[Fifty150]

"So you're making this roast beef, for your ramen?"

Yes. That's what I do. Cook a roast beef, for instant noodles.

 

[Fifty150]

Beef and instant noodle. It's not just me.

 

[Fifty150]

In her culture, they eat water buffalo. It makes sense. When the water buffalo finally drops from old age and being overworked...... they eat it. I guess if you use enough spices, and boil it long enough, you won't notice that it's not very good.

Beef cattle is a foreign concept to her. She still does not understand why you would raise a cow, not make it work, and only allow them to get fat. So eating rare meat is weird. She said, "your animal is still alive, it is bleeding on the plate." I guess she is right. When you carve into rare beef, it does look like blood.


I cook the ramen and drain it. I keep the "pasta water" for cooking the eggs. I add ginger, garlic, red pepper flakes, butter, and sesame seed oil to the noodles. Then toss it all with the red beef juice. You can use anything that you want for flavor. Don't use the seasoning packet. That stuff is way too high in sodium and artificial flavoring.

 

[Fifty150]

November. My first tomato harvest. With sardines from Costco.

 

[FOXTROT LAMONT]

Try my London double decker bus.

1. Sardines 1 can Prince Oscar
2. Ritz crackers 1 roll
3. Peanut butter

Spread peanut butter, lay down sardines, top a second cracker with pb side down onto sardines.
A London double decker bus packed like sardines.

 

[Fifty150]

My next ex thinks I'm a barbarian. It's in my genetics. Part of my DNA. Savage. Evolution skipped my ethnic lineage. I'm still cooking on cast iron. We still eat with two sticks. Our meat is rare. Our eggs are rare.

This is why I do not buy sandwiches. I make my own, to my liking. With my favorite meat. Tri-Tip. Which is on sale again beginning tomorrow. It's as if Safeway's marketing department is targeting me as their core customer. Any guess as to who is having tri-tip on Turkey Day?

Thin sliced tri tip. Fried egg. Toast the sandwich.

 

[Trenchfriend]

I will do my Nürnberger Sausages in my old George Foreman grill, this time.

Let's see, what result this will bring!

 

[Fifty150]

The X declared that from now on, all of our poultry will be boneless. Turkey, chicken, duck...... only it's me who has to debone the birds.