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  #181  
Old 04-24-2010, 04:13 PM
dwolfe dwolfe is offline
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Quote:
Originally Posted by ajr82 View Post
Spinach does tend to stay good longer than lettuce, it's true (it's also way tastier than lettuce).

What you should do with pre-packed greens, if you're getting them in a bag, is get some kind of sealable tub. Line the tub with paper towel, put the greens in, and then put a paper towel over top of them and seal it. I've had spinach last beyond three weeks by doing it this way.

Also, for celery or peppers, wrap them in aluminum foil to keep them fresh.
A container with paper towels works fine for peppers, celery, or anything. Even berries.

The key to preserving berries and veggies (especially once washed and cut up) is to carefully pat all the water off of them, then put them in a sealed bag/container with more DRY paper towels. I've had cut up pepper last a couple weeks with this trick, and I tried it side-by-side with berries. The berries in original packaging went bad within 3 days, the ones stored with paper towels carefully lasted 10 days.
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  #182  
Old 04-26-2010, 06:36 PM
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Oranges? It turns out, oranges are pretty tasty.
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  #183  
Old 04-26-2010, 08:30 PM
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Some canned chicken + a bit of Tamari + Cinnamon bunny crackers on the side = not bad midnight snack.
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  #184  
Old 04-26-2010, 09:30 PM
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Is it weird that I eat dill pickle chips the same way I'd eat potato chips?
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  #185  
Old 04-27-2010, 07:12 AM
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Oh man, tonight there will be delicious Indian food. This is gonna be so great.
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  #186  
Old 04-27-2010, 07:29 AM
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Quote:
Originally Posted by Turnip View Post
Is it weird that I eat dill pickle chips the same way I'd eat potato chips?
Not if they're fried. That's how I eat them.
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  #187  
Old 04-27-2010, 07:29 PM
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Sesame oil, you are so tasty on vegetables with a little soy sauce and garlic.
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  #188  
Old 04-28-2010, 12:02 PM
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Really, really, reeeeally rare coffee
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  #189  
Old 04-28-2010, 04:48 PM
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I just ate a grilled sharp cheddar cheese, smoked turkey, and bologna sandwich.

It was surprisingly tasty.
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  #190  
Old 04-28-2010, 05:30 PM
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Tonight for dinner I made italian seasoned grilled chicken + cavatippi pasta + basic Prego sauce and a ton of extra seasonings I tossed in (turned out really sweet but good) + green beans on the sides. I overcooked the chicken some (hard and crusty on the outside while juicy on the inside), but it overall was pretty damn tasty. Made waaaaay too much pasta though.
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  #191  
Old 04-28-2010, 05:48 PM
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Plain yogurt, sliced strawberries, sliced and toasted almonds, honey, and a sprinkling of sugar.
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  #192  
Old 04-29-2010, 09:53 AM
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what the fuck should i make for dinner
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  #193  
Old 04-29-2010, 11:41 AM
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Where would this go? Here? I guess?

These got'damn wasabi and soy sauce almonds are the best fucking thing. I've been downing them like a maniac and got the girlfriend hooked on them, too. Walgreens has them on sale this week, five bucks for a one pound bag.
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  #194  
Old 04-29-2010, 04:50 PM
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Good lord, leave it to the Brits to find a way to screw up Iron Chef.

Iron Chef UK isn't Iron Chef UPN bad, but it's really bad.
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  #195  
Old 04-30-2010, 08:29 AM
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Quote:
Originally Posted by nunix View Post
Apparently I should fucking make some "WARNING: INCLUDE(HTTP://WWW.WHATTHEFUCKSHOULDIMAKEFOR...COM/HEADER.PHP) [FUNCTION.INCLUDE]: FAILED TO OPEN STREAM: HTTP REQUEST FAILED! HTTP/1.1 500 INTERNAL SERVER ERROR IN /HOME6/ANONCOLL/PUBLIC_HTML/WHATTHEFUCKSHOULDIMAKEFORDINNER/INDEX.PHP ON LINE 21"

I think I'll stick with pizza.
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  #196  
Old 04-30-2010, 09:15 AM
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Quote:
Originally Posted by Sven View Post
Good lord, leave it to the Brits to find a way to screw up Iron Chef.

Iron Chef UK isn't Iron Chef UPN bad, but it's really bad.
Channel 4 was showing a marathon of it here yesterday. It's like they were going out of their way to be obnoxiously, stereotypically British, at least with the blonde commentator guy.
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  #197  
Old 04-30-2010, 01:26 PM
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Quote:
Originally Posted by nbip View Post
Channel 4 was showing a marathon of it here yesterday. It's like they were going out of their way to be obnoxiously, stereotypically British, at least with the blonde commentator guy.
Yeah. I actually liked the idea of splitting the commentators up again - the "Doc Hattori" equivalent was by far the best part of the show - but the PBP guy was just so freaking annoying that it defied description. It wasn't just the britishness, it was also... I dunno, he just was horrible. Everyone who bitches that AB and Kevin are too cutesy with their commentary on the American show need to sit down and be subjected to this show on a loop until they tear their ears out.

Also, WHY THE HELL DID THEY SCREW WITH THE FORMAT!?! A team of semi-qualified chefs making a dish each against the Iron Chef making four? Never mind that four dishes in an hour in and of itself is cowardly, but... it's Iron Chef! Everyone knows how it works!

I figure this is what happened during the first couple months of the Japanese show when they were doing those qualification rounds to see who'd get to challenge.

For a country (and channel) that puts out the best food television in the world, this was a shocking, appalling, miss.
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  #198  
Old 05-02-2010, 12:14 PM
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My vegetarian wife is out of the country. Does this mean I'm going to make something with meat for dinner?

No, it means I'm going to make something with a brand/flavor of vegetarian fake sausage that she doesn't like. Because it's really tasty.
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  #199  
Old 05-03-2010, 10:17 AM
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I'm looking up pictures of Singaporean street food.

Why do I torture myself?
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  #200  
Old 05-03-2010, 12:33 PM
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I'd like to try a spleen sandwich.
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  #201  
Old 05-04-2010, 06:33 PM
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Oh, sweet Chinese sausage, so bad but so good.
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  #202  
Old 05-05-2010, 03:41 PM
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Speechless.
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  #203  
Old 05-05-2010, 03:45 PM
nunix nunix is offline
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Would you like some meat with your fat?
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  #204  
Old 05-05-2010, 03:52 PM
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Oh, that's nothing. Guanciale is a much leaner cut than lardo.

Incidentally, these meats are used commonly in central and northern Italy, where people are not nearly as fat as Americans.
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  #205  
Old 05-06-2010, 07:14 AM
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nunix posted exactly what I was going to.

I don't object to these things on the grounds that they'll *make* you fat (in moderation, anyway), but on the grounds that I cannot imagine wanting to put them in my mouth.
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  #206  
Old 05-06-2010, 07:34 AM
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Geez, the fat's the best part of cured meat.
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  #207  
Old 05-06-2010, 09:09 AM
nunix nunix is offline
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Quote:
Originally Posted by Squid Brand View Post
Incidentally, these meats are used commonly in central and northern Italy, where people are not nearly as fat as Americans.
At this point, obesity in general is not a result of eating actual fatty foods so much as the amount of processed food eaten, and particularly the amount of sugars in said processed foods.

Unless, you know, you're Paula Deen and fry your butter in some butter when you butter your butter. That's pretty bad. But everyone else is just sugary processed foods.

Also what Kirin said re: taste and texture. Fat is gross to chew on. =/
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  #208  
Old 05-06-2010, 09:17 AM
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Oh shit, I do believe I have successfully made bread for the first time.

::cue Metroid "new ability" fanfare::
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  #209  
Old 05-06-2010, 09:38 AM
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If fat is chewy, it's not cooked properly. The fat in guanciale is not like the fat at the edge of your steak.
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  #210  
Old 05-06-2010, 12:10 PM
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Quote:
Originally Posted by Squid Brand View Post
If fat is chewy, it's not cooked properly. The fat in guanciale is not like the fat at the edge of your steak.
Truth. Largely because it's not tecnically cooked to begin with.
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