What's for eats?

[Posting a link?]

Forum Guidelines
Posting a link? Read This!

Forgot your password? Need help?
Click Here To Contact Us

Mudflats Merchandise
AKMuckraker Amazon Store
Support AKM Merchandise

Download it here!

[Snoskred]

Breakfast, lunch, dinner.. What are you eating?

Inspire (or make hungry) your fellow mudflatters!

[Icy]

Very yummy...

Chinese noodle soup with tender chunks of beef, spinach, scallions, and chewy noodles, all simmering in a home-made broth.  Topped with some Chinese hot sauce......ummmmm.  Served with home-made potstickers.

Fainting from the aroma.....

[Anchor Jack]

Gang Penang (sometimes known as Gang Masaman), which is south-peninsula style Thai curried beef and potato chunks in coconut milk, with rice of course. And probably a Stewart's Orange Creme soda. Maybe some Valrhona Single Source chocolate later. 

[SoCal Bob]

Tortilla soup.  Enchaladas (carne) with beans and rice.  Hot salsa, lettuce, onions and melted cheese.   With A&W diet Rootbeer.

[Ohio Sue]

Starbuck's Java Chip w/ hot fudge.....hhhmmm, good.    On to a lovely glass of pinot noir.    I'm a health nut, what can I say?   

[CzarCaustic]

Made myself a spicy italian hoagie for dinner (the wife had eaten with friends already - so a sammich it was!) and watched some HGTV - TGIF!

[GH]

We went to the Bobcat Bite in Santa Fe for a green chile cheeseburger. It was ranked by Bon Appetit as the best burger in the country. It's a pretty darn good burger.

[Snoskred]

Ok, someone mentioned Starbucks. I have a sad face on now. 

Starbucks closed a shedload of stores here in Australia a few months ago, including the one nearest me. I think it was something like 600 stores.

I miss you, Starbucks! I miss my pumpkin spices coffee. I try putting cinnamon and nutmeg etc into mine at home but it is not the same.

I had fish and potato mash for dinner. Now I am thinking I might need some popcorn because AKMuckraker mentioned it in a blog post..

[CzarCaustic]

Very yummy...

Chinese noodle soup with tender chunks of beef, spinach, scallions, and chewy noodles, all simmering in a home-made broth.  Topped with some Chinese hot sauce......ummmmm.  Served with home-made potstickers.

Fainting from the aroma.....

Please tell me how you do the dough for your potstickers! Do you make it yourself?

Do you do veggie or beef or pork? What kind of sauce do you use on the potstickers?

Oh my ... why aren't you my neighbor?

I love potstickers!

[Drabbles]

Chicken and avocado on foccacia rolls for lunch  

BBQ chicken from Woolies and fresh avocado from the markets and fresh foccacia rolls from the bakery! 

Yummy

[Icy]

Ok, someone mentioned Starbucks. I have a sad face on now. 

Starbucks closed a shedload of stores here in Australia a few months ago, including the one nearest me. I think it was something like 600 stores.

I miss you, Starbucks! I miss my pumpkin spices coffee. I try putting cinnamon and nutmeg etc into mine at home but it is not the same.

I had fish and potato mash for dinner. Now I am thinking I might need some popcorn because AKMuckraker mentioned it in a blog post..

Have to admit that the first thing I did when I heard of the Starbucks closings was go online to see if the two in my little town were targeted.  Jumped for joy when they weren't on the list.  In California, especially, where we have the marvelous Peet's coffee chain (started in the Bay Area), it's not PC to favor Starbucks.....but, yeah, PC?

Ummm....the image of fish and potato mash.....does not bring joy to my taste buds.  I'm thinking a mound of white stuff with bones sticking out of it.  More description required, methinks.

[Icy]

Please tell me how you do the dough for your potstickers! Do you make it yourself?

Do you do veggie or beef or pork? What kind of sauce do you use on the potstickers?

Oh my ... why aren't you my neighbor?

I love potstickers!

I took a look online for potsticker recipes and this one comes closest to the way I make them. The dough is actually really easy to make, and homemade dough gives you a potsticker that's chewier and more substantial.

I've tried making the filling with only vegetables, or with chicken, beef, minced shrimp....but the best is the traditional filling of pork and vegetables as described in the recipe.  You want, as an end result, a dumpling that, when you bite into it, gives you a small mouthful of delicious broth....which can only be achieved by the pork/veggie mix.

The only difference I have from the recipe is that for the dipping sauce, we use equal parts soy sauce and Chinese vinegar (different from Western vinegar, but you can substitute Japanese white vinegar), with shreds of fresh ginger sprinkled on top, along with chili oil to taste.

Sounds difficult, but actually fun and worth the effort!

http://chinesefood.about.com/od/potstickers/r/potstickers.htm

[Ohio Sue]

Ok, someone mentioned Starbucks. I have a sad face on now. 

I had fish and potato mash for dinner. Now I am thinking I might need some popcorn because AKMuckraker mentioned it in a blog post..

Okay, no offense intended, Snoskred, but I have the same reaction as Icy Russia Palin - would that be fish on one side of the plate and potato mash on the other or are we talking an unholy combo here?  I mean, far from me to throw stones, I'm a big fan of mixing mashed potatoes and corn......

[Kathy]

Homemade Pizza, with soy mozzerella, veggie sausage, and Trader Joe's Olive Bruschetta.

The Pizza Crust recipe (from the Hillbilly Housewife site):


Whole Wheat Pizza Crust
4 cups whole wheat flour       1 teaspoon honey
1 tablespoon yeast         2 teaspoons salt
2 tablespoons olive oil      1-1/3 cups warm water
In a big bowl combine the flour, honey, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. I use tap water that is warm when I stick my finger in it, like a baby's bath water or about 100°. Use a wooden spoon to stir all of this up until it begins to form a soft dough. Take out the spoon and dig in with your hands. If you use a big enough bowl, you can knead the dough right in the bowl. This is how I usually do it because it saves the mess and bother of cleaning up the counter. The dough doesn't have to be kneaded as much as regular bread dough. Usually kneading for about two minutes is enough, or until the dough is smooth, resilient and well formed.
Next the dough has to rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. The reason for this step has to do with gluten, or the protein in the flour. Kneading the dough activates the protein. It also makes the dough difficult to roll out because the dough wants to stay in a ball instead of cooperating and becoming flat. Allowing the dough to rest makes the job of pressing the dough into the pan easier because the gluten relaxes and then the dough is very easy and cooperative about flattening out into a round pizza shape (or rectangle shape, or whatever).
After the dough has rested for a while divide it into two balls to press into your pans. This amount of dough is enough to cover two 16-inch pizza pans or two 9 by 13-inch rectangular pans. If you have a bevy of boy scouts, or a gaggle of girl scouts, give them each their own pie or cake pan, and let them make individual pizzas. This recipe will make 4 to 6 pie-plate sized pizzas. They will think you are the finest den mother in town.
Press the dough into the pans to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425°. Bake the plain crusts for about 8 minutes, or until they puff up and appear dry on the surface. Remove the crusts from the oven. At this point you have some options. You may allow the crusts to cool and refrigerate them for a day or two. You may also freeze the crusts for a month or two. To preven freezer burn, make sure they are well wrapped in plastic wrap or tin foil, or better yet: Both.
Prebaking the crusts is the only way I have been able to make sure they cook clear through when I make pizza. If I don't prebake these crusts, I end up with under cooked pizza centers.
Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. We make a lot of half and half pizzas, so every one can choose their own toppings. Regardless, bake at 425° until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating so you don't burn the roof of your mouth. Makes 2 large round pizzas or 2 rectangular ones.
Makes two 16-inch pizza crusts. Cut each into 12 slices, for 24 slices/servings total.
Per Serving (excluding unknown items): 80 Calories; 2g Fat (16.1% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.

[Snoskred]

Ok, someone mentioned Starbucks. I have a sad face on now. 

I had fish and potato mash for dinner. Now I am thinking I might need some popcorn because AKMuckraker mentioned it in a blog post..

Okay, no offense intended, Snoskred, but I have the same reaction as Icy Russia Palin - would that be fish on one side of the plate and potato mash on the other or are we talking an unholy combo here?  I mean, far from me to throw stones, I'm a big fan of mixing mashed potatoes and corn......

Actually I am one of those people who prefers meats and veges be on entirely separate plates. So the fish was on one plate, and the mash on a different one.

I really needed something that didn't require loads of effort and The Other Half had found him some massive potatoes. We've had some bad potato years here in Australia and these were the biggest I have seen in maybe 2 years. I peeled just one and it made more mash than I could eat. And the fish was oven baked with lime, lemon, garlic, ginger and black pepper so I just threw it in there to cook and came back to watch over the forums while it cooked..

[CzarCaustic]

I took a look online for potsticker recipes and this one comes closest to the way I make them. The dough is actually really easy to make, and homemade dough gives you a potsticker that's chewier and more substantial.

I've tried making the filling with only vegetables, or with chicken, beef, minced shrimp....but the best is the traditional filling of pork and vegetables as described in the recipe.  You want, as an end result, a dumpling that, when you bite into it, gives you a small mouthful of delicious broth....which can only be achieved by the pork/veggie mix.

The only difference I have from the recipe is that for the dipping sauce, we use equal parts soy sauce and Chinese vinegar (different from Western vinegar, but you can substitute Japanese white vinegar), with shreds of fresh ginger sprinkled on top, along with chili oil to taste.

Sounds difficult, but actually fun and worth the effort!

http://chinesefood.about.com/od/potstickers/r/potstickers.htm

Beautiful! Thanks

[Icy]

the fish was oven baked with lime, lemon, garlic, ginger and black pepper so I just threw it in there to cook and came back to watch over the forums while it cooked..

Phew, Snos....much more better than a white lump w/ fish bones.  Sounds lovely, actually....adding to my shopping list.

[Janson]

I know that this is bold and will likely read like I'm rubbing my good eats in the face/mouth of others, as if to inspire insane jealousy and envy, but this is what I'm eating right now:

Popcorn.

Yes, microwave popcorn.  With artificial butter flavoring.

Yes, I eat well.

Despite the gloriousness, I'd be willing to trade some microwave popcorn (with artificial butter flavoring) for some of that oven-baked fish with lime, lemon, garlic, ginger and black pepper!

[Icy]

O.K. Popcorn's been mentioned once too often here.  Have to tell you my favourite way to eat popcorn....with butter and brewers' yeast.

Yes.  Admittedly, it doesn't smell too good.....but it tastes wonderful and is so chock full of natural goodness.  We even take brewers' yeast into movie theatres with us to sprinkle on the popcorn they sell.  Good way to keep the seats around you empty too.

[Snoskred]

Just in case anyone wants it, here is the recipe!

BTW the recipe works with chicken too but I don't use specific amounts for the oil, lemon and lime. You can use fresh squeezed juice if you have it.

1/4 extra virgin olive oil
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup white wine (if the wine is good, double that and use a little less lemon and lime!)
1 teaspoon garlic
1 teaspoon ginger
black pepper - as much or as little as you want

Put all the above into a bowl, mix with fork, cover the bottom of your baking dish with some of the mixture (so the meat will be sitting on that instead of touching the bottom of the dish with nothing under it), place your chicken/fish in the baking dish, pour remainder of mixture over chicken or fish.

I like to cover the dish with alfoil but beware, the alcohol in the wine doesn't seem to cook off if you do that!

You can use the same recipe without the wine as a marinade for chicken, shrimp, fish, whatever, in the frypan or on the bbq