Recipe for abstinence
#71
From my time in Korea:

package of Ramen noodles
egg, slightly beaten
slice of cheese
water

Cook noodles according to package directions. Add egg at end of cooking time, and before serving. Stir. Serve with slice of cheese on top.

Tastes best when cooked on illegal hot plate.

On the other hand, for something different (and good) you could try:

a traditional Spanish omelete, Patatas bravas, Ceviche, ensaladilla Rusa, or simply Croquetas con Alioli.
I also like a plate of Mexican rice and pinto beans (cooked with some garlic, a diced tomato, and some onions and jalapeno or serrano peppers).

Roy



Reply
#72
"Creative" soups and breads with a side salad are good here on "got-no-fish-Fridays".

Like pumpkin, carrot and red pepper, cream of mushroom, cream of tomato, white bean soup...

I have a bread machine which I get a fair amount of use from. French bread is my favorite to make because it's easy, in that it has so few ingredients. And my family likes it.
Oh my Jesus, I surrender myself to you. Take care of everything.--Fr Dolindo Ruotolo

Persevere..Eucharist, Holy Rosary, Brown Scapular, Confession. You will win.
Reply
#73
You can do French bread in a bread machine? Surely you don't get the wonderful crunchy crust that is the main attraction of French bread??

I'm having tomato cobbler for dinner this Friday, an old Southern treat. Very easy. Just empty a can of tomatoes in a baking dish (one big can or two small) and season them as you like (I use a pinch of salt, two pinches of sugar, a lot of pepper, and plenty of Italian herbs). Then dump biscuit dough on top and pop it in the oven till it's nicely browned. You can use any kind of biscuit you fancy. I made a super-easy dough for mine: Toss a teaspoon of salt, three teaspoons of baking powder, and one teaspoon of baking soda with two cups of flour, then mix with half a cup of buttermilk and a cup of plain yogurt. (I was trying to use up the last of a bottle of buttermilk and also have some yogurt that's started to turn; biscuits are a great way of thriftily getting rid of dairy products that have gone sour.) The result is like a fluffy tomato pizza. It would probably taste really good with a little parmesan melted on the top, too.
Reply
#74
My dad's side of our family is Swedish.  Somewhere in my late Grandfather's generation, the came up with this idea that they would do the big family-Christmas-party on a weekend a couple weeks before Christmas where we all see our aunts and uncles and cousins that we don't really like and ignore until Easter or when someone dies and we meet at the funeral home.

For years and years, this big Lutefisk dinner was the big event of the WRC calendar.  People started making plans for Lutefisk dinner from months ahead, travel arrangements were set for mid-December rather than Christmas weekend.  The idea was that we all wanted to see our extended family, but that Christmas morning was easier if you could go to Church and then be with your immediate kiddos and Santa's bounty without having to galavant all around town in a hectic mess.  Perfectly logical and ameniable to all.

Except the Lutefisk part.

Lutefisk.

If you're not Scandanavian, then you'll have to just imagine a piece of cod soaked in toxic chemicals, boiled and served with potatoes.  Except less charming.  There's a funny story of an American in Sweden telling about his first experience with Lutefisk here: http://www.ecst.csuchico.edu/~atman/ic/lutefisk.html (NOTE: the language is pretty coarse.  It's funny, but unnecessarily crass).  Suffice to say that Lutefisk is nasty.  And don't argue with me, it's nasty.

Anyhow, everyone liked pre-Christmas dinner except for the actual dinner part.  So as my grandfather's generation started dying off, they decided to switch to a shrimp boil instead.  The Lord is kind and merciful, as was my late grandfather.

So the annual WRC Family Shrimp Dinner was last weekend.  It was nice.  But turnout was low this year and my lovely wife and I took home about 7 pounds of leftover boiled shrimp.  We've been eating it all week because cooked shrimp doesn't last forever.  We've been putting it on a green salad; eating it cold or reheated; chopping it up and making shrimp rolls; tossing it with some corn, tomatoes and angel-hair pasta; I've even considered grinding it into a corn muffin (maybe not).

So it's finally Friday.  A day where I'm actually supposed to eat Shrimp.  Blech.  We've had enough.  Shellfish, be gone! (it's still there.  I SAID: Shellfish, be gone!  It's not working.)

Stupid shrimp.
Reply
#75
Why didn't you freeze it, WRC?

At this point you might just consider giving it to your cat. (Or dog.)
Reply
#76
Lutefisk sounds dangerous. :skullbon:

I've seen it in Solvang (semi-contrived Danish town in CA) at restaurants offering smorgasbord. I've always wanted to try it but the whole spread looks like food-gone-wrong. Apparently there is no scandinavian version of the phrase "you eat with your eyes first."
Reply
#77
Paloma Wrote:Lutefisk sounds dangerous. :skullbon:

I've seen it in Solvang (semi-contrived Danish town in CA) at restaurants offering smorgasbord. I've always wanted to try it but the whole spread looks like food-gone-wrong. Apparently there is no scandinavian version of the phrase "you eat with your eyes first."

Funny you should say that.  Wisconsin statutory code actually says that it is not a toxic substance.  I'm not kidding.  101.58 (2): 40, on page 43 of this document:

http://www.legis.state.wi.us/statutes/Stat0101.pdf


Reply
#78
Quote:You can do French bread in a bread machine? Surely you don't get the wonderful crunchy crust that is the main attraction of French bread??
No, that's right: you don't. So usually what I do is put it on the "dough" cycle and pull it out when it's done to bake in the oven.


Quote:I'm having tomato cobbler for dinner this Friday, an old Southern treat. Very easy. Just empty a can of tomatoes in a baking dish (one big can or two small) and season them as you like (I use a pinch of salt, two pinches of sugar, a lot of pepper, and plenty of Italian herbs). Then dump biscuit dough on top and pop it in the oven till it's nicely browned. You can use any kind of biscuit you fancy. I made a super-easy dough for mine: Toss a teaspoon of salt, three teaspoons of baking powder, and one teaspoon of baking soda with two cups of flour, then mix with half a cup of buttermilk and a cup of plain yogurt. (I was trying to use up the last of a bottle of buttermilk and also have some yogurt that's started to turn; biscuits are a great way of thriftily getting rid of dairy products that have gone sour.) The result is like a fluffy tomato pizza. It would probably taste really good with a little parmesan melted on the top, too.
Ooh! You are such the clever girl. I actually made biscuits last night, too... A self-rising flour, milk, mayonnaise and salt. Easy, easy. To add a little kick, I put some shredded cheese in there. It came out nicely, I think.
Oh my Jesus, I surrender myself to you. Take care of everything.--Fr Dolindo Ruotolo

Persevere..Eucharist, Holy Rosary, Brown Scapular, Confession. You will win.
Reply
#79
Jacafamala Wrote:
Quote:You can do French bread in a bread machine? Surely you don't get the wonderful crunchy crust that is the main attraction of French bread??
No, that's right: you don't. So usually what I do is put it on the "dough" cycle and pull it out when it's done to bake in the oven.


Quote:I'm having tomato cobbler for dinner this Friday, an old Southern treat. Very easy. Just empty a can of tomatoes in a baking dish (one big can or two small) and season them as you like (I use a pinch of salt, two pinches of sugar, a lot of pepper, and plenty of Italian herbs). Then dump biscuit dough on top and pop it in the oven till it's nicely browned. You can use any kind of biscuit you fancy. I made a super-easy dough for mine: Toss a teaspoon of salt, three teaspoons of baking powder, and one teaspoon of baking soda with two cups of flour, then mix with half a cup of buttermilk and a cup of plain yogurt. (I was trying to use up the last of a bottle of buttermilk and also have some yogurt that's started to turn; biscuits are a great way of thriftily getting rid of dairy products that have gone sour.) The result is like a fluffy tomato pizza. It would probably taste really good with a little parmesan melted on the top, too.
Ooh! You are such the clever girl. I actually made biscuits last night, too... A self-rising flour, milk, mayonnaise and salt. Easy, easy. To add a little kick, I put some shredded cheese in there. It came out nicely, I think.
Mayonnaise in dough? Never heard of that one. Does it give the biscuit an extra tang? 
Reply
#80
Satori Wrote:
Jacafamala Wrote:
Quote:You can do French bread in a bread machine? Surely you don't get the wonderful crunchy crust that is the main attraction of French bread??
No, that's right: you don't. So usually what I do is put it on the "dough" cycle and pull it out when it's done to bake in the oven.


Quote:I'm having tomato cobbler for dinner this Friday, an old Southern treat. Very easy. Just empty a can of tomatoes in a baking dish (one big can or two small) and season them as you like (I use a pinch of salt, two pinches of sugar, a lot of pepper, and plenty of Italian herbs). Then dump biscuit dough on top and pop it in the oven till it's nicely browned. You can use any kind of biscuit you fancy. I made a super-easy dough for mine: Toss a teaspoon of salt, three teaspoons of baking powder, and one teaspoon of baking soda with two cups of flour, then mix with half a cup of buttermilk and a cup of plain yogurt. (I was trying to use up the last of a bottle of buttermilk and also have some yogurt that's started to turn; biscuits are a great way of thriftily getting rid of dairy products that have gone sour.) The result is like a fluffy tomato pizza. It would probably taste really good with a little parmesan melted on the top, too.
Ooh! You are such the clever girl. I actually made biscuits last night, too... A self-rising flour, milk, mayonnaise and salt. Easy, easy. To add a little kick, I put some shredded cheese in there. It came out nicely, I think.
Mayonnaise in dough? Never heard of that one. Does it give the biscuit an extra tang? 
No, not really. No tang, though that'd be nice.
Oh my Jesus, I surrender myself to you. Take care of everything.--Fr Dolindo Ruotolo

Persevere..Eucharist, Holy Rosary, Brown Scapular, Confession. You will win.
Reply




Users browsing this thread: 1 Guest(s)