We Remember The Magic Café We Remember
Username:
Password:
[ Lost Password ]
  [ Forgot Username ]
The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes) Printer Friendly Version

 Go to page [Previous]  1~2~3~4~5..14~15~16 [Next]
imgic
View Profile
Inner circle
Moved to Seattle to see
1152 Posts

Profile of imgic
Not sure why but I almost always get Dr Pepper when eating a burger out. Just tastes right
"Imagination is more important than knowledge."
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Dr Pepper and/or root beer with pizza is a fine pairing.

Daryl- I'm totally jealous!
tommy
View Profile
Eternal Order
Devil’s Island
15996 Posts

Profile of tommy
As a kid I trained as a chef but I hardly cook these days. About the only things I cook now are a few breakfasts for the fellows coming in from the casinos in early hours of the morning. Breakfast things, they are all pretty simple and quick things to cook in England. The Wolseley Breakfast book is more less where we get our breakfasts from.

https://www.thewolseley.com/breakfast-at-the-wolseley-book


I used to eat like a horse when I was young but not much now; a cup of tea and a cigar.
If there is a single truth about Magic, it is that nothing on earth so efficiently evades it.

Tommy
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Now that is truly fascinating, just knowing more about you, that is. And here I never would have known that about you Tommy if I hadn't started this thread. It's amazing how personal food is and how through food we can come closer together and learn more about each other.

I'm finding it interesting how many of us magi love, cook and appreciate good food. I wonder if there is some correlation between the artistry involved in being a magician and the magic of preparing a delicious meal that draws us all to both arts. We are using interesting, colorful, sometimes mysterious objects to create something wonderful.

I'm guessing you could make a killer bangers and mash back in the day Tommy.
Dougini
View Profile
Inner circle
The Beautiful State Of Maine
6748 Posts

Profile of Dougini
Quote:
On May 3, 2015, Theodore Lawton wrote:
I've heard that there is no such thing as a stupid question, only stupid people; so I'll ask away. lol

How fishy is the flavor (Fish Sauce) Doug? I ask because I'd try this, but I'm worried I may be the only one eating it. I'm about the only one who likes fish in our house.


That's the thing about it. It has no fish flavor! Made per my recipe, the sweet/sour/umami flavor is unmatched by anything you have ever tasted. My friend drinks what's left in the dipping bowl, it's so good! He fears fish sauce, so I don't tell him.

One thing I recommend. Do NOT smell the bottle! It smells like a Port-O-Potty! Nasty! That however, is NOT the flavor! Whenever it is used, the Vietnamese add an equal amount of sugar. Try it. The whole bottle is less than $4. Use it whenever a recipe calls for it. Do not fear it. Americans need to get over that...

Doug
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Alright man, I'm keeping this one in mind. What do you like it on?

It sounds like it would be good on anything. I'm thinking spring rolls and some kind of fried rice for the experiment at our house.
Kabbalah
View Profile
Inner circle
1621 Posts

Profile of Kabbalah
Quote:
On May 4, 2015, Theodore Lawton wrote:
Alright man, I'm keeping this one in mind. What do you like it on?

It sounds like it would be good on anything. I'm thinking spring rolls and some kind of fried rice for the experiment at our house.


Make a larger batch of the sauce.

Get some ****ake and oyster mushrooms, napa cabbage and good soba or ramen noodles.

Use the sauce as the broth for some excellent noodle soup.

Add some beef, chicken or pork for a one pot meal.

ETA: I can't believe a certain type of mushroom was censored by the Café software!
"Long may magicians fascinate and continue to be fascinated by the mystery potential in a pack of cards."
~Cliff Green

"The greatest tricks ever performed are not done at all. The audience simply think they see them."
~ John Northern Hilliard
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
You know you're a fungi when they have to censor your name!
Dougini
View Profile
Inner circle
The Beautiful State Of Maine
6748 Posts

Profile of Dougini
Not if ya spell it right! LOL!

Shiitake. See?

Doug
Dougini
View Profile
Inner circle
The Beautiful State Of Maine
6748 Posts

Profile of Dougini
Vietnamese Nước Chấm is used as a condiment, as we would use salt. Now, Nước Mắm is just the fish sauce itself, right out of the bottle. No one would use that as a soup base! GACK! One or two drops in a soup, or sauce is plenty! An equal amount of lime juice and sugar, plus hot pepper and fresh garlic is the basis for most Nước Chấm and is universally good on anything from white rice to chicken salad! Smile

Doug
Tom Cutts
View Profile
Staff
Northern CA
5798 Posts

Profile of Tom Cutts
I made shiitake, hand shredded chicken breast, and French cut green beans in a sauté for lunch. Rocked it!
Intrepid
View Profile
Special user
Silver Spring, MD
982 Posts

Profile of Intrepid
Quote:
On May 4, 2015, Dougini wrote:
Vietnamese Nước Chấm is used as a condiment, as we would use salt.

In Maryland it's all about Old Bay seasoning. (Okay, that's a bit of an exaggeration, but hard to deney the reginal popularity of Old Bay).
Bob
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Maryland and Louisiana use a lot of Old Bay. They're both very shellfish.
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
I baked the manicotti tonight with meat sauce and Italian cheeses for a topping. I made alfredo sauce to put over it after baking. Very low calorie! Smile
Daryl -the other brother
View Profile
Special user
Chicago
594 Posts

Profile of Daryl -the other brother
Quote:
On May 6, 2015, Theodore Lawton wrote:
I baked the manicotti tonight with meat sauce and Italian cheeses for a topping. I made alfredo sauce to put over it after baking. Very low calorie! Smile



My arteries are clogging up just thinking about it!

Since we're on a health kick, here's one of my favorite shrimp appetizers to serve guests. Quick, easy and tasty.

In a glass bowl with a lid, mix equal parts (1/2 cup) mayo and sweet pepper sauce (ratio can be tweaked for more or less spice)
Add sriracha sauce (Hot Asian spice) to taste. We like it on the mild side so I use about a capful.
Mix well and set aside.

Shell and devein 1 lb shrimp (I like medium size) Place cleaned shrimp along with 1/2 cup of corn starch and a tbsp. of garlic powder in a container with a tight fitting lid. Coat shrimp evenly and fry in a skillet 2-3 mins. per side. Pat cooked shrimp with paper towel to remove excess grease then add to the premade sauce along with the chopped tops of 2-3 green onions. Mix together and serve.
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Sounds good. What exactly is your sweet pepper sauce? Is it something you make or buy?

My grandmother used to make a sweet chile relish for pork that was delish. Very Northeastern U.S.

Tonight I made chicken noodle soup. I can't wait for my knee to heal up more so I can get back in the kitchen.
Tom Cutts
View Profile
Staff
Northern CA
5798 Posts

Profile of Tom Cutts
Quote:
On May 6, 2015, Theodore Lawton wrote:
I baked the manicotti tonight with meat sauce and Italian cheeses for a topping. I made alfredo sauce to put over it after baking. Very low calorie! Smile

When I was a kid I made manicotti with my mom. We stuffed 'em one teaspoonful at a time.

Last night I had a favorite. Broiled lamb loin and Oregon Pinot.
Theodore Lawton
View Profile
Inner circle
1654 Posts

Profile of Theodore Lawton
Well that sounds amazing. Smile
Michael Baker
View Profile
Eternal Order
Near a river in the Midwest
11161 Posts

Profile of Michael Baker
Quote:
On May 9, 2015, Tom Cutts wrote:

When I was a kid I made manicotti with my mom. We stuffed 'em one teaspoonful at a time.



When I read this, it made me laugh...

A long, long time ago, I worked in a restaurant owned by a guy from Northern Italy. His non-English speaking mother had come to visit from the old country and naturally, she gravitated toward the kitchen. She wanted to make a specialty dish for the night, so she had me "assisting" by doing a few things she probably didn't want to. One of these was peeling mushrooms (yeah, you read that right).

So, here I was with a 10 lb. box of small mushrooms and a tiny paring knife, eating up all the prep time for the rest of the night's set-up.

The owner came back and saw me carefully peeling a mountain of mushrooms, stared at me in disbelief, and immediately went into his classic arm-flailing, cocaine-induced, Italian way of asking WTF I was doing.

I told him, of course that I was peeling mushrooms.

"WHY!!??" he asked.

"Because your mom wanted me to."

After a few choice words that should not be translated into English, especially on this forum, he told me that men invented things like this to keep women in the kitchen.

OK, so the guy was candidate for the world's biggest sexist, but it was kind of funny to hear the analogy delivered in his classic manner.

Long story short... of course the time spent with your mom is priceless, but in the future use a pastry bag to stuff manicotti. Smile
~michael baker
The Magic Company
NYCTwister
View Profile
Loyal user
267 Posts

Profile of NYCTwister
I recently made my first hamburger.

Does that count?
If you need fear to enforce your beliefs, then your beliefs are worthless.
The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes)
 Go to page [Previous]  1~2~3~4~5..14~15~16 [Next]
[ Top of Page ]
All content & postings Copyright © 2001-2020 Steve Brooks. All Rights Reserved.
This page was created in 0.18 seconds requiring 5 database queries.
The views and comments expressed on The Magic Café
are not necessarily those of The Magic Café, Steve Brooks, or Steve Brooks Magic.
> Privacy Statement <

ROTFL Billions and billions served! ROTFL