Reply With QuoteNo, the uncultured fuck is you. Buffalo wings + Ranch = Jesus.Originally Posted by Advocate
BW3s up in Ohio offers a sandwich with buffalo sauce, with ranch.
Unico Power!
I eat mayo with fries all the time. It's a British thing I got from my mom. I also eat this:
I always called it "Fry Sauce" though.
Last edited by animegirl; 15 Jan 2009 at 11:44 PM.
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No, the uncultured fuck is you. Buffalo wings + Ranch = Jesus.
BW3s up in Ohio offers a sandwich with buffalo sauce, with ranch.
Let's ask the B-Lo crew the correct way. Since you know the wings came from that part of the country.
I can do all things through Christ, who strengthens me.
Deluxe Accoutrements
No sir it is you indeed who is the uncultured fuck.
It's Buffalo Wings + BLEU CHEESE. Ranch is for mongoloids.
2 GET GUD @ OVERWATCH + SWIGGITYSIX#1322
I'm having a few people over for dinner tomorrow. It's going to be paired with a white wine of sorts; someone else is bringing. I'm going to start out with a little appetizer of steamed mussels... not sure exactly what I'm going to serve them with, but I have had them with a lemony butter sauce before that was great.
Assuming both tomatoes and basil are available at the farmer's market tomorrow, I'm going to make some tomato and basil soup, accompanied with either croutons or plain fresh bread.
The main protein will be a seared pork tenderloin. I think a rub of mustard, thyme, garlic and olive oil will suit it well and match it to the rest of the meal. To accompany it, I'll just see what else I can find at the market... I was thinking some fried zucchini and maybe some greens.
Pontius is my Co-Pilate
That sounds good. When you steam the mussels don't just steam them over water - use some kind of flavorful liquid like wine.
Why are you gonna' be fucking around with tomatoes in January?
Boo, Hiss.
I remade/refined the eggplant/sasuage mixture from a couple days ago and used it to stuff portobello mushrooms tonight. I added a little bit of chopped celery and cooked it with the onions. Fresh grated parmesian cheese on the top. Was great. I mean, really great.
I'm looking for a way to use the other half of the eggplant and some butternut squash tomorrow night. Any ideas?
I have 1/3 a bottle of chardonnay I opened a few days ago so I think I'll use that to steam with, as well as some garlic and shallots.
Yeah, tomatoes aren't really the "seasonal" thing to work with, but I want them, therefore I'm going to use them. I know it's really unorthodox for the time of year, but I was originally thinking of making gazpacho, and I'm going to revert to that.
To work with the gazpacho, I'll make that mixed-green salad with the proschuitto and parmigianno-reggiano again. A cold soup first-course and warm salad the next course should work well together.
So, here's the menu:
1. Fried zucchini (have it out when people get here, so there's something to casually eat)
2. A few steamed mussels, a small bowl of gazpacho, and bread
3. Pork tenderloin, sliced, with warm dressing mixed-green salad
This seems like the most logical order to serve everything. The problem with both cooking and eating is that it's hard to break the meal up into courses while maintaining the continuity of the meal.
Pontius is my Co-Pilate
Shallots are like the culinary secret weapon. People don't ever use them in home cooking since few really know what they are. It's one of a few reasons restaurant food tastes like restaurant food.
Tonight I'll be making a goat cheese 'omelet' with spinach and bacon.
Fry off the bacon in an oven safe pan, toss in the scrambled eggs (a little cream and salt never hurt anyone in here) and spinach. Dot some goat cheese around, throw under the broiler for a few minutes until set up and tasty. Grate a little parm over and serve.
Takes about 10 minutes from prep to dish.
If you guys haven't been able to tell by now simple food is my favorite kind. I really don't like working with a whole slew of ingredients and proteins since I think everything just gets lost.
Example: Last night I made steak 'au poivre' at about 12:30 this way: A 1lb piece of flat-iron steak (I adore this cut. It's cheap, flavorful, and cooks quickly in a pan) salt and sear it in a touch of olive oil over medium heat (please let the pan heat up all the way before you add anything to it. This takes about 5 minutes) for 3-4 minutes a side for med/med-rare. Let the steak rest while you make the sauce. Pour off any excess oil and add about 6 oz cream to the pan. Scrape off the fond and bring to a boil. A dash of salt, and a tablespoon tomato paste. Reduce to a thick consistency while constantly stirring (1-2 minutes). Slice the steak and pour the sauce over. Garnish with some flat-leaf parsley. Total time: 15 minutes, including pan heating.
I'm not adverse to adding a little brandy/cognac to that sauce, but we didn't have any and you don't miss it too much.
Boo, Hiss.
I can agree with your ideology of simplicity. Being able to make something great with relatively few ingredients means being able to improvise well when the stores at home are low. This is an indispensable skill for the home cook/chef.
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