Something Delicious

[Sun]

Originally Posted by ~SweetCheeks~

I'm marinating some chicken breast in a garlic/lime juice/ginger/olive oil/and a splash of orange juice with some cumin and crushed red pepper flakes to grill before we get rain, for salads or tacos. Also making a pot of vegetable soup with onion, cabbage, carrots, stewed tomatoes, cauliflower, zucchini, fresh parsley, and dill, some frozen green beans and some salt and pepper. Simmered low for a few hours.

This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?

[Gráinne]

Originally Posted by Sun

This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?

I have! I play around with my own marinade of orange juice, pineapple juice, a dash of soy sauce, and orange marmalade. Actually, just Italian salad dressing works .

[Sun]

Sometimes I make arroz amarillo with chicken. Here is a simple recipe:

Arroz amarillo con achiote

[Sun]

Originally Posted by guihong

I have! I play around with my own marinade of orange juice, pineapple juice, a dash of soy sauce, and orange marmalade. Actually, just Italian salad dressing works .

You just reminded me of something.

Buffalo Wings. It is football season right?

Take a package of Good Seasons Italian Dressing Mix, then a cup of melted butter and a cup of Franks Red Hot Sauce (or estimate for a smaller batch)
mix together. Deep fry, pan fry or bake your wings and toss them in a pan with the warm Buffalo Sauce. Do not boil the sauce, just keep it warm.

Killer wings.

[lusciouskiwi]

Originally Posted by Sun

Was the cream whipped?

My favorite way to experience cream is ice cream.

I could eat it every day if I did not have to concern myself with gaining weight

Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).

I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA. Ice cream and edible ices account for about $1 of every $44 spent on food by New Zealand households (Statistics New Zealand). And, ... ice Cream is defined as a sweet frozen food made from cream or milk products or both, and other foods, generally aerated, and consisting of not less than 100g/kg of milk fat, and not less than 168g/litre of food solids. (Standard 2.5.6) I think this is a big reason why NZ ice cream is so good.

Supreme Award for a Boutique Manufacturer this year was awarded to an entry in the Gelato category. The winning entry was Salted Caramel Gelato made by Takapuna Beach Café and Store. The judges were impressed with the ability to balance the sweet flavour of caramel with just enough sea salt to enhance the overall combination of flavours in this gelato. Takapuna Beach Café and Store also won the Supreme Award last year for their Coconut & Lime Curd Gelato.

A well-known NZ ice cream brand, Kapiti ice cream:

[lusciouskiwi]

Originally Posted by Sun

Fascinating thank you.

Is Malaysian food spicy or hot?

It depends on what you want - you can have quite simple things like fishball noodle soup that have clear simple broth or you can have something quite fiery. Plenty of curry, plenty of chilli based dishes. I have colleagues who complain about the spiciness of the food here. You can also have sour type dishes as well.

[girl_dee]

i walked in and all i saw was the word *whipped*


Alrighty then!

Syr and the sister are coming back after separate long road trips so i'm making comfort food.

Chicken spaghetti, it's been simmering all day. Dried herbs from the garden.

Home made guac with fresh cilantro, garlic and onions

A big ole salad with lots of good stuffs.

For dessert i made a home made Angel Food Cake with the eggs from our chickens.

My mother's first hubby was an Italian mad. She learned to cook like her then mother in law. (She tried to tell me at a young age women must do that to please their husbands ) So i benefited from having a mom who could make home made gumbo and spaghetti sauce from scratch!

[Sachita]

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

[WolfyOne]

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

[Sun]

Originally Posted by lusciouskiwi

Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).

I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: [I]At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA.

Ok I have NEVER seen ice cream like that! Wow! Totally blown away by those pics. Thank you for sharing them. Though NZ may out eat Americans per capita all bets are off in my family. We would take NZ down in an ice cream eating contest. Glad we have that settled.

On the spicy Malaysian food..that is what I am most interested in knowing about. Also interested in the layering of flavors and what makes a good soup base.

[Sun]

Originally Posted by girl_dee

[COLOR="Navy"]i walked in and all i saw was the word *whipped*

See this is what I miss about you when you are not around.

Love it.

Your dinner sounds great. Wish I could fly around and visit yall for a meal. Oh yeah I liberally using "yall" now because I am in the south. And I can.

I love that you made an Angel food cake from your own fresh eggs. How fabulous is that? If you would like to share a recipe I bet that others would love that too.

[Sun]

Originally Posted by Sachita

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

Excuse me while I invite myself over for dinner now.

*checking flights*

Your posts leave me ummmm...yeah. Like that. Thai soup..that did me in.
Do you use galangal or ginger? The lime leaves are hard for me to find sometimes but I keep searching.

I saw coconut cream in a natural food store yesterday and recalled Bit discussing using coconut for baking so now I am curious as to what brands yall are using.

On another note I can not read this thread and not get hungry.

Thanks everyone!

[Sun]

Originally Posted by WolfyOne

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

Wolfy Welcome to the thread! or Welcome to the House of Delicious.

We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.

Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.

One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.

And I still go out of my way for the "good cheese".

I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.

[ruffryder]

Originally Posted by Sun

This is chicken day in the delicious thread!

I like Fried Chicken! Who gots some?

[ruffryder]

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

[WolfyOne]

Originally Posted by Sun

Wolfy Welcome to the thread! or Welcome to the House of Delicious.

We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.

Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.

One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.

And I still go out of my way for the "good cheese".

I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.

I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.

Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.

[WolfyOne]

Originally Posted by ruffryder

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

*gasp* Jar sauce *thud*

[Sun]

Originally Posted by ruffryder

I like Fried Chicken! Who gots some?

Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.

[Sun]

Originally Posted by ruffryder

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

Wolfy passed out. Its an Italian thing. lol

Jalepenos are a good way to doctor up a jarred sauce. Sometime try taking some roasted red peppers and running the sauce and peppers through a blender first. The reds lend another layer of flavor and the texture works too.

[Sun]

Originally Posted by WolfyOne

I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.

Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.

How are you surviving out there?

I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.

Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?