Bear Down Wildcats

Posted: **Sun May 15, 2016 8:03 pm**

That is a key flavorant...

Posted: **Sun May 15, 2016 8:09 pm**

Fresh made falafel
Dolmas
basmati rice
tabouli
fresh made hummus
golub jamun
fresh made lavash
Koobedeh kabobs
all for just over 20 dollars from this rad mediterrian market I found today.

Posted: **Mon May 16, 2016 3:25 pm**

Posted: **Mon May 16, 2016 4:22 pm**

Ham and cheese sandwiches again, eh?

Posted: **Mon May 16, 2016 6:37 pm**

Grass fed ny strip steak, bread and salad.

Posted: **Tue May 17, 2016 1:36 pm**

azgreg wrote:I love American Oriental takeout.

I had a 2 for 1 coupon for Rice Garden in my local Albertsons. Took my son there for lunch Not too shabby although the chow mein was very greasy, but it slid down OK.

Made my own broccoli beef the other night. Wasn't near as good. How do the do it?

Posted: **Tue May 17, 2016 1:42 pm**

Merkin wrote:
azgreg wrote:I love American Oriental takeout.
I had a 2 for 1 coupon for Rice Garden in my local Albertsons. Took my son there for lunch Not too shabby although the chow mein was very greasy, but it slid down OK.

Made my own broccoli beef the other night. Wasn't near as good. How do the do it?

MSG

Posted: **Tue May 17, 2016 3:10 pm**

I love MSG, which is why I cook with it.

Also, they parboil and shock the broccoli and then stir-fry it lightning fast over a flame way stronger than you can get at home.

Posted: **Tue May 17, 2016 3:27 pm**

i love making stir fry...but my issue again is always that i don't have msg and also i don't have a gas burner that heats my pan up to over 700 degrees or whatever it is

Posted: **Tue May 17, 2016 3:32 pm**

And the MSG headache link is a myth: http://www.mayoclinic.org/healthy-lifes ... q-20058196" target="_blank

So eat up!

Posted: **Tue May 17, 2016 3:33 pm**

Yeah you put parm on your pasta, and that's pure MSG.

Posted: **Tue May 17, 2016 6:20 pm**

Pan frying some cod and zucchini in some pepper infused olive oil I bought in Italy and making a pot of rice pilaf.

Posted: **Tue May 17, 2016 7:36 pm**

Grilled hot dogs, baked beans and fruit!

Posted: **Wed May 18, 2016 5:46 pm**

Still a cool day, so a bottle of red wine with -----

First course:
http://blog.giallozafferano.it/ilparcod ... ta-facile/" target="_blank

Second course:
Rib-eye steak grilled in the pan

Salad:
Rockets and tomatoes with olive oil and balsamic

Dessert:
Strawberries with sugar and white wine

Posted: **Wed May 18, 2016 7:48 pm**

It was my four year old's birthday party this past weekend so we've got tons of leftovers. Sliced some hot dogs and tossed them into some baked mostacciolli and reheated. Then I debased myself with cake. All in all, I'm a happy fat fuck...

Posted: **Wed May 18, 2016 8:06 pm**

Egg salad sammiches and chips. Mmm mmm. Not doing much actual cooking this week since I'm leaving town Saturday for 9 days.

Posted: **Wed May 18, 2016 8:16 pm**

scumdevils86 wrote:Egg salad sammiches and chips. Mmm mmm. Not doing much actual cooking this week since I'm leaving town Saturday for 9 days.

Where ya going?

Posted: **Wed May 18, 2016 8:17 pm**

CalStateTempe wrote:
scumdevils86 wrote:Egg salad sammiches and chips. Mmm mmm. Not doing much actual cooking this week since I'm leaving town Saturday for 9 days.
Where ya going?

I hear the Oregon coast is nice...

Posted: **Wed May 18, 2016 10:09 pm**

Yup, Oregon coast...shall be a married man in 5 days

Posted: **Thu May 19, 2016 5:27 am**

Good call on getting married on the beach. If you have any last minute second thoughts you can always surf your way to freedom like Bodie at the end of Point Break.

Posted: **Fri May 20, 2016 6:06 pm**

chicken in brown ale cream sauce, carrots w/shallots and maple syrup and green beans. MMMMMMmmmmm!!!

Posted: **Fri May 20, 2016 7:24 pm**

The family took me to Outback Steakhouse for a birthday dinner tonight. Sirloin with grilled shrimp. Not bad at all.

Posted: **Fri May 20, 2016 9:05 pm**

Yesterday I did my famous adaptive reuse of Chinese takeout leftovers. The best part was cooking woo si ribs into some enormous black beans from Oaxaca.

Posted: **Fri May 20, 2016 9:33 pm**

I went to Chef Alisha's with some friends. I had the chicken in mushroom sauce.

I've never had anything short of a spectacular meal there. I love that place.

Posted: **Fri May 20, 2016 11:52 pm**

ASUCatFan wrote:I went to Chef Alisha's with some friends. I had the chicken in mushroom sauce.

I've never had anything short of a spectacular meal there. I love that place.

Gah...this reminds me I need to return there asap.

Tonight I baked a potato, put some shredded cheese on it, put some trader joes turkey chili on that and finished it with some tapatio and sour cream...good solid eating right there for under 600 calories

Posted: **Wed May 25, 2016 4:56 pm**

Just a big plate of al pastor, corn tortillas, rice, and beans at my favorite Guanajuatense eatery. Perfection.

Posted: **Wed May 25, 2016 5:31 pm**

Made some killer chicken parm. Everyone, including the wife, had seconds.

Posted: **Thu May 26, 2016 2:06 pm**

Raw salmon marinated in lemon juice

Posted: **Fri May 27, 2016 11:30 am**

Anybody eat food that was moving on your plate?

http://garakami.com/20130705/synthetic- ... our-plate/" target="_blank

Posted: **Fri May 27, 2016 12:33 pm**

azgreg wrote:Anybody eat food that was moving on your plate?

http://garakami.com/20130705/synthetic- ... our-plate/" target="_blank

That's beautiful. I'd love that experience.

Posted: **Tue May 31, 2016 3:51 pm**

CalStateTempe wrote:Fresh made falafel
Dolmas
basmati rice
tabouli
fresh made hummus
golub jamun
fresh made lavash
Koobedeh kabobs
all for just over 20 dollars from this rad mediterrian market I found today.

I picked up:

tabouli
fresh made hummus
baba ganoush
some olives
Iraqi pickle

Enough to serve two people - all for just $46. Champaign-Urbana is mysterious that way.

Posted: **Tue May 31, 2016 7:32 pm**

Marinaded chicken breast in fresh oj, cilantro, oil, tons of garlic and cayenne and grilled it. Charred some red onion then put it in some leftover reserved marinade to finish steam cooking and have on the side. Stewed some black beans down to semi refried status with cumin, oregano and basil and some orange zest and used that as a base for the chicken. Served topped with fresh lime, cilantro and lots of tapatio.

Posted: **Wed Jun 01, 2016 7:24 pm**

Shaksuka
Israeli salad
Flatbread with za'atar

Posted: **Wed Jun 01, 2016 7:35 pm**

That looks damn tasty.

Posted: **Wed Jun 01, 2016 7:46 pm**

Testing out the waffle maker I bought for $6.00 at Goodwill. With Aunt Jemima's syrup.

Posted: **Wed Jun 01, 2016 7:56 pm**

Longhorned wrote:Shaksuka
Israeli salad
Flatbread with za'atar

I'm definitely making exactly this soon.

Posted: **Thu Jun 02, 2016 3:35 pm**

I got these really enormous royal corona beans from Rancho Gordo:

They cook up this huge and creamy like you wouldn't believe:

I'm stewing them with lamb shoulder, onion, and garlic to make a thick, gravy-ensconced meat and beans dish.

Posted: **Thu Jun 02, 2016 3:44 pm**

sounds incredible.

Posted: **Thu Jun 02, 2016 8:49 pm**

Persian food (chicken and beef kabobs) from a hole in the wall next to the Burj kalifah.

Going to go find me some Emirati Breakfast. Arabic coffee, and dates.

Posted: **Thu Jun 02, 2016 10:12 pm**

CalStateTempe wrote:Persian food (chicken and beef kabobs) from a hole in the wall next to the Burj kalifah.

Going to go find me some Emirati Breakfast. Arabic coffee, and dates.

Anybody offering date syrup instead of sugar in the coffee?

Posted: **Tue Jun 07, 2016 6:31 pm**

Taco Tuesday! WooHoo!

Posted: **Tue Jun 07, 2016 7:19 pm**

azgreg wrote:Taco Tuesday! WooHoo!

Taquito Tuesday round these parts...

Posted: **Tue Jun 07, 2016 7:43 pm**

Prime rib at El Corral with my Mom.

Posted: **Tue Jun 07, 2016 7:54 pm**

Roasted a 3 lbs pork loin roast in a glaze of pure maple syrup, dijon mustard, soy and cider vinegar. Loaded baked potatoes on the side.

Perfect.

Posted: **Tue Jun 07, 2016 8:28 pm**

ASUCatFan wrote:Prime rib at El Corral with my Mom.

Fantastic. I think that's one of Lute's haunts.

Posted: **Tue Jun 07, 2016 8:30 pm**

scumdevils86 wrote:Roasted a 3 lbs pork loin roast in a glaze of pure maple syrup, dijon mustard, soy and cider vinegar. Loaded baked potatoes on the side.

Perfect.

Sounds awesome. It was in the 70s for the high and I felt bad turning on my oven.

Copper River sockeye salmon cast iron pan with butter and lemon

Roasted potato with butter and lemon

Steamed asparagus with butter and lemon

Posted: **Tue Jun 07, 2016 9:22 pm**

Sd86 also made that sharshuka on Sunday night too. Was really good.

Posted: **Tue Jun 07, 2016 9:26 pm**

ASUHATER! wrote:Sd86 also made that sharshuka on Sunday night too. Was really good.

Nice.

I keep wondering when I'll tire of eggs for dinner.

Posted: **Tue Jun 07, 2016 9:58 pm**

First time I've made zaatar bread too. Yum.

Posted: **Tue Jun 07, 2016 10:20 pm**

scumdevils86 wrote:First time I've made zaatar bread too. Yum.

I've been putting it on hummus, too. I like sumac on baba ganoush. My standard breakfast these days is:

hummus
baba ganoush
cucumber and tomatoes
olives
tahini and date syrup

On some days, I add to this beyran, which is a lamb soup served for breakfast in Gaziantep:

I used to get it at the hotel, and when I wanted a second breakfast, this very guy made it for me:

http://katieparla.com/soup-for-breakfas ... -in-antep/" target="_blank

Bear Down Wildcats

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