Recipes!!!

[lioness]

Originally posted by Howard K:
Lioness,
I like that. Taco Hell.
We also call it Same Crap Different Wrap &
Fecal Bell.
The cheeseir the better!!!!
Ughh Mr. Cholesteral knocking on my door.

HAAAA... now THAT was so friggin funny i really had tears in my eyes!!!! you guys are going to get me into so much trouble. i can't help laughing out loud sometimes reading the stuff you guys write.

[mmichaelson]

Originally posted by lioness:
you guys are going to get me into so much trouble. i can't help laughing out loud sometimes reading the stuff you guys write. [/QB]

You should see my student workers stare at me like I've grown another head sometimes when I'm laughing really hard. It's great!

Jack in the Box = Jack in the Crack/Crap

[piqaboo]

Saxy, for how long are you to be tortured by this diet? At the end, will it have relieved you of other unpleasantries?

4 weeks after Altoid was born, "they" threatened me with a non-dairy, non-wheat, no sugar (including fruit like tomatoes etc) diet, which would have been for 12 weeks. thankgoodness we didnt have to go to that Plan B or Altoid would be half-orphaned and OT would be a widower. (this is during the timeframe of 11 pm, 2 am, 6 am, 8a, 10 am , noon, 2 pm, 4pm, 6 pm, 8 pm feedings and they wanted to take away all the easy and fun stuff.)

I feel for ya, and I hope it has the desired consequences. You could make the following casserole (is cheese on there? If not, sub ground meat)

split open chilies (I like ortega's, but hotter is ok)
remove seeds and stuff (with cheese or ground precooked meat)
arrange in layer(s) in baking pan
mix eggs, pepper salt, pour over layers.

Bake at medium heat until egg is softly cooked thru.
cut into squares (stars, circles, rectangles) and serve, warm or cold.

[Giant Communist Robot]

Hoisin Pork Tenderloin Sandwiches

lifted from Ming Tsai's book "Blue Ginger."


1 cup hoisin sauce
2 tbspns. sambal oelek
2 tbspns. chopped garlic
2 tbspns. chopped ginger
1/2 cup red wine
1/4 cup chopped scallions
2 pork tenderloins
salt and pepper
2 tbspns. canola oil
4 large sesame seed buns
some kind of slaw

Tsai has his own recipes for slaw and hoisin, but that seems to me like too much work.


1. In a nonreactive baking dish combine the pork, hoisin, sambal oelek, garlic, wine, scallions. Mix. Refrigerate overnight.

2. 350 degree oven. Season pork with salt and pepper. In an ovenproof skillet over high heat add oil, brown the pork. Tranfer to oven and roast until done (150 degrees inside, about 15 minutes.) Let pork rest. Cut into 1/4 inch slices.

3. Toast buns. Cover bottoms with slaw. Add some pork. Put on top of bun.

4. Eat.

[Selma in Sandy Eggo]

Lots of Ming Tsai's recipes are available at the Food Network's website, Food Network . Along with other show hosts; we use it quite a bit. They have a huge collection of recipes available, and you can search by show, host, or ingredient. Very useful.

[piqaboo]

I just made some kinda "white trash" grits for a potluck, at teh hosts request.
Take perfectly good grits, cook in milk and water.
Add an obscene amount of butter, and an equal qty velveeta. add green onions, garlic and name-brand chopped tomatoes-with-ortega-chilies, and 2x obscene qty of cheddar cheese. Bake for 40 min.

If anyone wants the recipe I can provide exact qties.
Tasted better to me before the tomatoes went in.

Turned sweet innocent polenta/grits into a cardiac casserole.

[Selma in Sandy Eggo]

On behalf of all white trash everywhere, I wish to protest. Eck. No self-respecting trailer-dweller would ever do that to an innocent dish of grits. Grits get a pat of butter and some salt. Period. Anything more is heresy.

BTW, do you know the difference between mush and polenta? About $3.49 a serving.

[piqaboo]

Bingo!

Grits get butter, salt pepper and eaten with eggs - soft fried or soft boiled.

But Paula Dean has other ideas.


I had no idea Velveeta was storable at room temp. Live and learn....

[GreatCarouser]

Hey OT, if the tiramisu doesn't work out try this:

Tarte Tatin Caramel au Buerre Sale

[BigJon]

Possibly the funniest story about food (Chili) ever written.
http://www.wbrucecameron.com/columns/chilijudge.htm

The rest of his stuff is pretty good too.

BigJon

[lioness]

-She said her friends call her "Sally." Probably behind her back they call her "Forklift."

ooohh, this was funny!!!

[piqaboo]

oh man! tears in my eyes!
that story could provide my daily ab workout!
Thanks for the link.
Still laughing!

[mmichaelson]

Piq, there is no set date to when we'll be off the diet.

We see the doctor again on February 28th, with a potential to move into phase 2, which will allow potatoes, certain cheeses, rice, and other stuff. I'm excited for that!!!!
So we'll see. I am hoping that we'll be off the diet by the time we go to England this summer, could be awkward if not.

But yes, the diet will kill off all of the unwanted yeast bacteria (candida albicans) growth in our systems, restoring us to a healthy balance. Unfortunately, they are doing further testing on Wednesday to ascertain if I have a thyroid problem or not. ARGH!

[piqaboo]

untamed candida is no fun. It will feel really good to have it beaten back to where it belongs.
Are they having you take supplemental bacteria tablets? Some folks recommend taking acidophilis bifidus along with the diet, to help jumpstart increased growth of the "good guys" in the gut.
Available at your local GNCor other health supplement store (aka magic shop).

[OperaTenor]

Wow Saxy, good luck with all that. What a pain!

[treebeau]

Alternatively, you can play a recording of Tony Orlando and Dawn's "Candida" about 500 times. Maybe then you could :puke: out all the bacteria.

Regards,
Tim B.

[mmichaelson]

ROFL! Oh my!

I take probably 30-35 tables per day of various supplements, since our diet is so limited, this helps us get the extra vitamins that our bodies need.

I can't wait until it is under control and I can go back to eating (within reason) what I like.

[lioness]

can anyone give some help with High Altitude baking? i've tried adding flour, decreasing baking powder, adding liquid, even other cookbook suggestions. i'm going out of my mind!!

on the coast i used to always make pastries, cakes, cookies, etc. my brownies used to be the bomb (now they could be hockey pucks)!

[GreatCarouser]

Originally posted by lioness:
can anyone give some help with High Altitude baking? i've tried adding flour, decreasing baking powder, adding liquid, even other cookbook suggestions. i'm going out of my mind!!

on the coast i used to always make pastries, cakes, cookies, etc. my brownies used to be the bomb (now they could be hockey pucks)!

This page should help.

[lioness]

there's a lot of information here! i googled before and didn't see this link (but found some very UN-useful ones).

:purrrr:

thanks GC!!!!