I normally write this on /talk, but I figure it's a question, so I'll write it here..... What are you having for lunch and/or dinner tonight?
I'm not sure what to make/get.
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 15:26, 21 replies, latest was 16 years ago)

Well since your normally on /talk.
Your mum.
( girlinthehole, Sun 12 Oct 2008, 15:28, Reply)

=(((((((((((((
I just want us to all to get along and be friends.
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 15:29, Reply)

Fuck off back to /talk.

( mike woz ere 7442200 & 7696970 getter, Sun 12 Oct 2008, 15:35, Reply)

If you want to be my friend then send me a hug and post a pic of a kitten.
Then I'll think about it.
( girlinthehole, Sun 12 Oct 2008, 16:01, Reply)

** HUGZ ***
www.gamevera.com/action/ascii-kitten-fight.php
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 16:22, Reply)

Gumbo.
I have all the makings, and it's turning to Autumn over here, so it's time to make the house smell like home again...

EDIT: btw, how did you do the /talk like reply thing? I still want to be able to do that...

And welcome to our midst, /talk person. Stick around.
( The Resident Loon Not a demographic. Do not measure., Sun 12 Oct 2008, 16:19, Reply)

I find the easiest way to do it is....
... click on 'I Like This', copy the post number from the pop-up* (for example, this one is '269454')... then reply to the origional thread, replacing the number at the end of the url with the one you just copied.

* I think you'll need to turn off the javascript reply box thinggy.
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 16:28, Reply)

Weeeeeell, for dinner I shall be having vegetable stew.
Cause I is a vegetablearian.



Apart from fish. I also eat the little fishies.
( girlinthehole, Sun 12 Oct 2008, 16:35, Reply)

Ace.
What about things like prawns?

I do an ace pasta bake, the meat isn't mandatory in it, and usualy I don't bother.

Fry up some garlic in the oil, I chop up a whole clove, and added it when frying each vegtable, and leave some for the end.
Fry up some Corgettes, Mushrooms, onions, Peppers... maybe some oboe-jeans*
Boil up some pasta, something like large fussilini works well.
Add a couple of jars of a good pasta sauce, I like the Loyd Groseman Tomarto and Chilli.
Mix it all up in your baking tray.
Crumple some nachos over the top.
Top with a white-sauce from a jar.
Top with a mature cheddar cheese and garlic.
Cut up some of those [red small peppers from a jar that are slightly firey, without being 'hot'], and sprinkle over the top.
Make sure some pasta is poking through the top (so you get cripsy bits).
Bake at around 180-200 for about an hour and a half, just so you get cripsy top (check it; if it's brown, it's done, if it's black, it's fucked).


The meat part, for those carnivors reading this, you could add bacon while frying. Or take out the meat of a nice saussage and make balls (I like the chorizo ones)... and mix that in with the veg/pasta.


* cut and poor salt on top first for a couple of hours, wash the salty-brown-manky-stuff off.
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 17:02, Reply)

Cider and crisps.
/relapses
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Sun 12 Oct 2008, 16:57, Reply)

Let's try this...
In any case, please forgive the occasional prickly response you may encounter in here, thanks to Jam Rag Geordie and his pals being twunts.

And now in addition to gumbo I'll have fresh bread! One of the nice things about having friends who are also single and good cooks is that we can make large batches of stuff and then trade. I think I need to get this going with more of them!

EDIT: ratz, it didn't work. I'll have to work on this.
( The Resident Loon Not a demographic. Do not measure., Sun 12 Oct 2008, 17:05, Reply)

To be fair, I usually troll this place too.
I'm going to stop though, I think I can join in. I'm not the biggest fan of the questions, and I do think there are a lot of LOLWHACKY/Lies/whatever, but general conversation is fine.

I wish they had proper nested replies though.

I like the idea of a food-swap with my mates, I only got one other mate that cooks, but it's a good idea.

I've never had gumbo before, what's it like?
( G/PP 💩💩💩💩💩&#128, Sun 12 Oct 2008, 17:10, Reply)

I can vouch for the Loon's homemade pasta sauce.
Tomorrow's dinner will be cooked salmon pieces with bulgar wheat, spinach leaves, parsley, spring onions and tomatoes with a tomato juice and olive oil dressing.

It is all of the win.

I realise that some of qotw may not be 100% fact but hell, as long as it tickles me I don't really care.
( girlinthehole, Sun 12 Oct 2008, 17:33, Reply)

Trying this again...
Here's the gumbo recipe as it was given to me. I vary it a little, but not that much.

1/2 lb smoked sausage, cut into 1/2 inch slices
1-3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onions
1 cup chopped celery
2 cloves fresh garlic, pressed, or 2 tablespoons minced garlic
1 medium green bell pepper, chopped
2 cups chicken broth (use the low-sodium, low-fat kind)
1 28 ounce can diced tomatoes, or 3 cups fresh diced roma or plum tomatoes, plus 1/2 cup water
1-2 teaspoon creole seasoning
4 cups chopped cooked chicken breasts


Cook sausage over high heat in large saucepot 5 minutes, stirring often.

Remove and drain on paper towels. Add enough oil to drippings in
saucepot to equal appx. 3 tablespoons, and whisk in flour; cook over
medium-high heat, whisking constantly, 5 minutes, or until roux is
golden brown. Add onion, celery, garlic and bell pepper; cook 5 minutes, stirring often. Stir in broth, tomatoes and creole seasoning. Bring to a boil; cover, reduce heat, and simmer 7-10 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.


The really great thing about gumbo is that you can change it up... use
shrimp instead of sausage, use yellow peppers with the green ones, etc.
You can really take a basic recipe like this and make it your own. I
usually serve it with thick slices of toasted sourdough bread.

Do play with it. If you can't find creole seasoning, use 1/4 tsp red pepper flakes, 1/4 teaspoon cayenne, 1/4 teaspoon nutmeg and 1/2 teaspoon good paprika. Maybe some onion powder, but only a dash or two.

You can turn the heat up or down on this one just by adjusting the pepper.

It usually doesn't need any salt because of the sausage, but taste varies so keep that in mind.

As to what it's like... it's like a thick soup or a thin stew, with chunks of stuff in it and a strong tomato/onion/pepper/celery taste. Put it over rice and it will fill you quickly, and on a cold damp night it's the best thing in the world. Serve it with a good lager or a mild dark beer and it's perfection.

EDIT: damn, had the little window still open! Gah...
( The Resident Loon Not a demographic. Do not measure., Sun 12 Oct 2008, 17:49, Reply)

@ al
You liar. Fuck off back to off topic.

Oh, hang on...

Fior the record, we be having roast chicken cooked by Tourette's' mum. Yay for not cooking!
( Davros' Granddad a voice of calm reason in a world of spastics., Sun 12 Oct 2008, 17:51, Reply)

Er
Dunno. It does look a bit odd, I concur. How come these replies are nested?
( Davros' Granddad a voice of calm reason in a world of spastics., Sun 12 Oct 2008, 17:56, Reply)

Actually
I can't be arsed.
( Davros' Granddad a voice of calm reason in a world of spastics., Sun 12 Oct 2008, 18:02, Reply)

We're both fine
Attempting to move our bed (or the mattress at any rate) up into the loft, which is to be our new boudoir.

How's you both?
( Davros' Granddad a voice of calm reason in a world of spastics., Sun 12 Oct 2008, 18:06, Reply)