What are you eating?

[TEKTORO]

2 slices of Sara Lee Honey Wheat Bread
1 qtr inch thick spread of Smuckers Goober Grape
Remaining Goober Grape left on butterknife/back of spoon cleaned off gentley on clean side of non spreaded slice of bread.(oximoron)

1 Yo Crunch Yogurt Blueberry w/ granola or Snack Pack choc. pudding

1 Orange (organic) or Bananna (Chiqita)

and a can of Pepsi.

For lunch...

[Stark]

2 slices of Sara Lee Honey Wheat Bread
1 qtr inch thick spread of Smuckers Goober Grape
Remaining Goober Grape left on butterknife/back of spoon cleaned off gentley on clean side of non spreaded slice of bread.

1 Yo Crunch Yogurt Blueberry w/ granola or Snack Pack choc. pudding

1 Orange (organic) or Bananna (Chiqita)

and a can of Pepsi.

For lunch...

I'll trade ya for my balogna sandwich.

[TEKTORO]

2 slices of Sara Lee Honey Wheat Bread
1 qtr inch thick spread of Smuckers Goober Grape
Remaining Goober Grape left on butterknife/back of spoon cleaned off gentley on clean side of non spreaded slice of bread.

1 Yo Crunch Yogurt Blueberry w/ granola or Snack Pack choc. pudding

1 Orange (organic) or Bananna (Chiqita)

and a can of Pepsi.

For lunch...

I'll trade ya for my balogna sandwich.

Cool then I could make a snowflake!

[Original_Name]

Went vegetarian awhile back, which has forced me to become a competent cook.

Two nights ago I made poblano chile rellenos with roasted pepper salsa. Basically followed this recipe (took the high-road with the fancier salsa) with a few minor modifications: http://www.macheesmo.com/2009/07/poblan ... -rellenos/ Only major difference was that I just used club soda for the batter -- no beer around the house, and I would have personal issues with supporting the alcohol industry with my own money. I personally love making batter with high-quality ginger ale and root beer, but I couldn't be sure if the friends I was cooking for would feel the same way. Anyway, the stuff was fantastic -- best meal I've made yet.

Yesterday I tried a Greek deli down the way from my work. I absolutely love Greek food, but MAN, something was just WRONG with the stuff. The food itself was just mediocre (although my co-worker described his as "a dang festerin' hunk'a dog mess"... gotta love the South), but both of us were just miserably sick afterwards -- nauseous, cramping, and our bodies just straight rejected the stuff. Very productive day.

I'm feelin' better tonight though, which is why I'm here -- Luke, I've got an eggplant hangin' out in my fridge. Y'got any great eggplant parmesan recipes for me? Or, hell, any other fine uses for the thing (I was gonna put "tasty tuber" instead of "thing", only to find -- much to my SHOCK AND FUCKING HORROR -- that eggplants are not, in fact, tubers).

[Luke]

Luke, I've got an eggplant hangin' out in my fridge. Y'got any great eggplant parmesan recipes for me? Or, hell, any other fine uses for the thing (I was gonna put "tasty tuber" instead of "thing", only to find -- much to my SHOCK AND FUCKING HORROR -- that eggplants are not, in fact, tubers).

Eggplant Parmesan to me is a lot like making a great burger, start with making a great burger, then top it. If you like soggy eggplant, slice it, eggwash it, dust it in bread crumbs cook slices in olive oil. But! Here is what I usually do.

I slice the eggplant about 3/4 of an inch thick (width wise so you have nice thick eggplant discs). Generously spank the slices with salt and place on a drying rack for around ten to fifteen minutes. You'll should notice a lot of moisture that the salt pulled out from inside of the eggplant.

You'll rinse off the salt with water, and pat the plant dry with paper towels. Next, have three bowls ready: one with flour, one with an egg wash, one with bread crumbs (store bought is dandy). Also have a skillet heated at around medium high heat with olive oil or butter handy (don't over use either, you don't want the eggplant to get soggy after your preparation). Flour dust the slices, give 'em a quick bath in the eggwash, cover in breadcrumbs, and cook in batches until golden, brown, digestible.

You may want to start out with just one slice, let it cool, and taste it to see if you're under or overcooking the eggplant.

You can do it the traditional way and pile on mozzarella, roasted red bell pepper, a redsauce and broil for 5 minutes, but for presentation and to also keep the eggplant firm and golden brown, I take a silicone lined sheet pan, place a portabello mushroom cap side down, top that with the roasted red bell pepper, and mozzarella, broil for about five minutes.

When that's ready, plate the cheesy mushroom down, top with the eggplant, and drizzle a red sauce around it. Grate some Parmesan on top, a wonderful meal you have.

[Luke]

I had no idea that the "30 minutes or its free!" rule was removed in the early 90's because of pizza delivery related accidents.

Due to less than favorable weather, we couldn't grill out yesterday, which was a bit of a bummer. So I ended up baking an then broiling chicken, some with a chiptole bbq sauce, and others with olive oil and fresh tarragon and thyme. Turned out splendid, as did the side dishes, but I missed the smell of hard wood charcoal, just wasn't the same.

Going a little bit weird with the menu for this week. I'm going to give whole wheat pasta (barf) another try. I don't know why (it's my wife) but why not give it one more shot? I'm thinking of drowning the brown noodles in either red wine, or a vegetable broth to add some flavor to the bland bastards, and topping them with sliced zucchini and parmesan cheese.

Blech, I know. But hey, I did get to feast on burgers and hotdogs over the weekend.

[Luke]

Had a wicked craving for sushi last night, so the wife and I went out to our favorite sushi bar where the chef knows me by name. As usual, I don't order anything and let the itamae do his thing and what he makes, I'll eat.

Started out with a crab and caviar salad, which had a thin hoison sauce dressing. Next was some basic sashimi, with a spicy tuna roll. He then served us these lightly fried balls of rice that were stuffed with salmon. Never had anything quite like it.

Took a sake break with the staff, and then topped it off with a lobster tempura roll.

But the best part may have been the bill. Sake aside, $19.95. I think I've paid more at Arby's on two meals and a pizza delivered is usually close to $20 after tip. Hell, a meal for two at say a Chili's would have been $40 for crap food.

If ever in Greenville, NC visit Tokyo Sushi.

[Stark]

Did the ol' eggs and bacon for dinner routine last night. Man that is some comfort food for me. Love it.

[BoringSupreez]

I had no idea that the "30 minutes or its free!" rule was removed in the early 90's because of pizza delivery related accidents.

According to Hollywood, it still exists.

[Luke]

I had no idea that the "30 minutes or its free!" rule was removed in the early 90's because of pizza delivery related accidents.

According to Hollywood, it still exists.

I'm lucky if my pizza arrives warm in 45 minutes.