Compliments to the chef

Cheese quesadilla

Ingredients:
1 pound cheese (any kind)
2 tortillas
1 table spoon of butter (unsalted)

Steps:
1. Shred 1 pound of cheese
2. Place butter in hot pan
3. put 1 tortilla in pan
4. put shredded cheese on top
5. place 2nd tortilla on top when cheese is melted
6. flip after 2-3 minutes or when 1st tortilla is saturated with butter

This is what I have been eating over the past few weeks.

Quote:

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Originally Posted by a completely inoffensive name

Cheese quesadilla

Ingredients:
1 pound cheese (any kind)
2 tortillas
1 table spoon of butter (unsalted)

Steps:
1. Shred 1 pound of cheese
2. Place butter in hot pan
3. put 1 tortilla in pan
4. put shredded cheese on top
5. place 2nd tortilla on top when cheese is melted
6. flip after 2-3 minutes or when 1st tortilla is saturated with butter

This is what I have been eating over the past few weeks.

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Get some greens and fruit with that or I swear I am going to call your mom

I'm the biggest klutz in the kitchen. I have scars on my chest from multiple burns that I get from attempting to cook (while I'm in the house, I'm always topless). It seems like I have a quota to reach on how many injuries I can inflict on myself on a trip to the kitchen.

I injured myself by warming up garlic bread in the microwave. :sad:

Quote:

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Originally Posted by Andres

a bottle of dark table beer (I use Piedboeuf, don't know if you have an equivalent abroad; just take any dark beer with low alcohol percentage that has a sweet, fruity taste (the beer has to be sweet, otherwise the sauce will be too bitter)) or Kriek beer

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I looked up Piedbouf Brune "table beer" and it's 1.5% volume, I've never seen anything like that here... :inquisitive:

Quote:

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Originally Posted by Andres

you can use Madeira wine instead of beer

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Also difficult to get hold of... and expensive...

Kriek is overpriced here (bear in mind that we pay an extortionate beer tax on top of VAT) and we can only get the Bacchus stuff in tiny bottles, will it do the job...?

Any beer will do for a nice stew, can also use red wine

Attachment 8098

Turducken I made for Thanksgiving.

So I just made this and it is half way decent.

What I did was, I:

1. Cooked about 1 cup of brown rice.
2. Mixed in 1 can of chopped tomatoes, drained before hand (Frag told me to start adding some fruits and veggies into things).
3. Fried up three eggs and cut it up into small pieces.
4. Shredded a bunch of colby jack cheese.
5. Mixed it all together in the rice pot on low heat.
6. That's about it.

SO now I have this egg, tomato, cheese, brown rice mix that I am enjoying. It's probably not that great tasting, but this was my only meal for today since I forgot to go shopping today.

Sour cream and/or honey improve(s) all soups.

Quote:

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Originally Posted by Montmorency

Sour cream and/or honey improve(s) all soups.

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I can't believe how you managed to mispell worcestershire sauce that badly

All the talk of boudin noir in the TYOL-thread a bit back has made me buy them after a long time.

So, what recipes would you advice me.

Apple + boudin noir -> pan. After that, wait

Telephone + craving -> order delicious pizza.

Quote:

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Originally Posted by caravel

I looked up Piedbouf Brune "table beer" and it's 1.5% volume, I've never seen anything like that here... :inquisitive:

Also difficult to get hold of... and expensive...

Kriek is overpriced here (bear in mind that we pay an extortionate beer tax on top of VAT) and we can only get the Bacchus stuff in tiny bottles, will it do the job...?

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Leffe is easy to find abroad. A Brown one works rather good as well. But you might want to add a bit more sugar or something else to give it a bit of sweeter or fruitier taste. I often add in traditional haspengouw syrope. But you might like it better without extra the extra sweetening just as well.

Wine or beer, the cheapest and most satisfying way to do it is to make it.