Topper's Grilling Advice!
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Re: Topper's Grilling Advice!
Add extra rice wine vinegar and a bit of sugar (not too much or your caramelize burn the shit out of them.
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I'm amazed that so many people choose to be complete twats.
Re: Topper's Grilling Advice!
I'm addicted to olives, it's pretty weird. I used to hate them and now I'm trying to speedball them in a syringe.
Anyone got any knowledge of the best olives and the best ways to stuff'em? Cost is not really a concern.
Anyone got any knowledge of the best olives and the best ways to stuff'em? Cost is not really a concern.
Chairman of the Jim Benning Appreciation Society
Re: Topper's Grilling Advice!
My two favourites are the sun dried black olives sold by Bosa, and while your their (LOL) buy a couple of cans of the green olives stuffed with anchovy paste. We have to hide the anchovy stuffed olives from my kid or they're (LOL) gone.
When you take olives from a can, put them in a strainer and give them a quick rince under cold water.
When you take olives from a can, put them in a strainer and give them a quick rince under cold water.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
Re: Topper's Grilling Advice!
Nice, yeah I dry them out a bit. I love the big green garlic-stuffed mofos as well.Topper wrote:My two favourites are the sun dried black olives sold by Bosa, and while your their (LOL) buy a couple of cans of the green olives stuffed with anchovy paste. We have to hide the anchovy stuffed olives from my kid or they're (LOL) gone.
When you take olives from a can, put them in a strainer and give them a quick rince under cold water.
Chairman of the Jim Benning Appreciation Society
Re: Topper's Grilling Advice!
soylent greenTopper wrote:A Modest ProposalStrangelove wrote:Are you talking about grilling... people??Uncle dans leg wrote: Btw the real problem is and always has been overpopulation. If we really care about the planet we need find a way to get rid of a significant number of all these fucking people, either through population control, genocide, whatever.
Re: Topper's Grilling Advice!
Nice dinner with friends tonight, wish they'd have washed their own feet.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Island Nucklehead
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Re: Topper's Grilling Advice!
Do you ever cook easy Topper? Wife's about to pop and I need some easy meals to concoct while I sip beer and watch the playoffs.Topper wrote:Nice dinner with friends tonight, wish they'd have washed their own feet.
Might just have to join Doc on the mac'n'cheese gut-show.
Re: Topper's Grilling Advice!
Easy stuff, all the time when my wife is working and its me and the kid for diner.
Pasta is always quick, saute onion, garlic and then add from there.
Mac n cheese, get a pot of water boiling, while that is going, in a small pot melt butter, saute some onion and garlic, add flour to make a roux, add milk and stir to thicken (a quick bechemel sauce). The water in the other pot is now boiling, add dry pasta and cook to aldente +/- 8 min. Add cheese (gorgonzola is great, cheddar is fine) to the thickened milk and stir. Just before the pasta is cooked add veggies and cooked meat to the cheese sauce. (ham-peas, ham-corn-red pepper-paprika....hell even a tin of salmon or tuna) This is the cooking from university days.
Carbonara.....putanesca (actually a perfect time in your life for that)
Roasted chicken is our favourite standby, but any roast is easy and it has lots of leftovers to get you through a couple more lunches/diners.
Fire up the wok.
Cook extra rice and use the excess for fried rice another night.
Add pears, toasted walnuts and meat to a green salad
Pasta is always quick, saute onion, garlic and then add from there.
Mac n cheese, get a pot of water boiling, while that is going, in a small pot melt butter, saute some onion and garlic, add flour to make a roux, add milk and stir to thicken (a quick bechemel sauce). The water in the other pot is now boiling, add dry pasta and cook to aldente +/- 8 min. Add cheese (gorgonzola is great, cheddar is fine) to the thickened milk and stir. Just before the pasta is cooked add veggies and cooked meat to the cheese sauce. (ham-peas, ham-corn-red pepper-paprika....hell even a tin of salmon or tuna) This is the cooking from university days.
Carbonara.....putanesca (actually a perfect time in your life for that)
Roasted chicken is our favourite standby, but any roast is easy and it has lots of leftovers to get you through a couple more lunches/diners.
Fire up the wok.
Cook extra rice and use the excess for fried rice another night.
Add pears, toasted walnuts and meat to a green salad
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Island Nucklehead
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Re: Topper's Grilling Advice!
Excellent, thanks.
Might be the most gourmet university mac'n'chese I've ever heard of. When I was at UVic I thought the Kraft Velveeta was stepping up.
I should buy a wok.
Might be the most gourmet university mac'n'chese I've ever heard of. When I was at UVic I thought the Kraft Velveeta was stepping up.
I should buy a wok.
Re: Topper's Grilling Advice!
Going to second the roast chicken. Stick another dish of veg (carrots, parsnips, cauliflower etc) and/or potatoes in partway through, make a green salad (takes 5 minutes) and there's dinner. Maybe 15-20 minutes of work in total.
Save half the bird and make soup or enchiladas or pasta with it (I like to do tagliatelle with a sauce of chicken stock and some of the pasta water boiled down, throw in the leftover chicken and some sultanas to plump up, toss it all together with the noodles and top it with toasted pine nuts and parmesan) and there's two meals without even thinking.
Save half the bird and make soup or enchiladas or pasta with it (I like to do tagliatelle with a sauce of chicken stock and some of the pasta water boiled down, throw in the leftover chicken and some sultanas to plump up, toss it all together with the noodles and top it with toasted pine nuts and parmesan) and there's two meals without even thinking.
Topper wrote:.....putanesca (actually a perfect time in your life for that)
Re: Topper's Grilling Advice!
I may spike them with hole grain alcohol
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Strangelove
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Re: Topper's Grilling Advice!
DA FOCK?Island Nucklehead wrote:Do you ever cook easy Topper? Wife's about to pop and I need some easy meals to concoct while I sip beer and watch the playoffs.Topper wrote:Nice dinner with friends tonight, wish they'd have washed their own feet.
Might just have to join Doc on the mac'n'cheese gut-show.
Wifey is an awesome cook, not sure where that came from...
____
Try to focus on someday.
Try to focus on someday.
Re: Topper's Grilling Advice!
Unless you have a gas stove to get it somewhat close to hot enough i'd pick up a carbon steel fry pan instead and have more surface area in contact with the heat.Island Nucklehead wrote:I should buy a wok.
If you see a chinese kitchen, the burners are huge, woks are incredibly hot and cooking is lightening fast.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Blob Mckenzie
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Re: Topper's Grilling Advice!
Hey Tops do you ever make your own Chinese Food? Not the greasy shit that they serve in a restaurant but real homemade chink food. I work with a couple of Chinese electricians and these guys have shared some amazing home cooked meals, not all loaded up with msg and grease.
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