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First Roth Army Kiwi To See Van Halen Live 6/16/2012 Phoenix Arizona. -
bahumbug."It's like trying to fit a mouse fart into a sardine can with a shoe horn"-Ace DiamondOriginally posted by hideyoursheepComment
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get me a damn beeyaOriginally posted by RIKK
Now, tj was indeed a major cunt. Indeed, he probably still is.Comment
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Cheers To Max And The Rest Of The Cooking World Out There.
First Roth Army Kiwi To See Van Halen Live 6/16/2012 Phoenix Arizona.Comment
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I'm gonna throw this topic in here instead of starting a separate thread.
Are there any shitty and fucking vile foods out there that you absolutely have (in a crack sort of a way) an addiction for but both you and everyone else knows it's gawd-awful?
For instance, last night I had a big ass bowl of Dinty Moore beef stew. I fucking love that shit, even though and against better judgement, it's no different that Alpo. lol
Others include all of the Chef Boy Ardee shit. I ghobble that up when I dont feel like really cooking. Especially those dersghettios with "meatballs" are fucking derlicious!!!
Others would be Kraft mac and cheese. Yes, the cheap, blue box bitch. Ramen noovdles, Campbell's bean der bacon soup, canned chili and Chunky Sirlion boogie.
Anyone else?
EAT US AND SMILE!!!!Comment
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Bouillabaisse
(Serves 2-4)
Broth Ingredients:
1/4 cup lobster base (available canned in specialty markets) or you can use shrimp base
3/4 quart water
1 cup dry white wine
3 tablespoons tomato paste
1 tablespoon ground garlic
1 tablespoon anise seed
1 tablespoon crushed red pepper flakes
1 tablespoon cracked black pepper
2 bay leaves
1 teaspoon saffron
Combine all ingredients in a larger pot. Bring to boil and then simmer 15 minutes.
Set aside.
Seafood and Vegetable Ingredients:
This is where you can get creative and put whatever the fuck you want in it.
12-16 mussels (make sure they are tightly closed and smell fresh)
12-16 clams or cockles (make sure they are tightly closed and smell fresh)
4 2-ounce pieces of fish (halibut, snapper, mahi mahi, etc.)
16 pieces medium-to-large shrimp (peeled and deveined)
16 pieces medium-to-large scallops
I also like (when I have the cash) to put crab (king, blue or dungeoness) and/or lobster in as well.
Again, you can pretty much put whatever the fuck you'd like. Infact, I've been known to just make vegeatable bouillabaisse or I've used ground beef and sprinkle fresh parmesan cheese over the top.
1 tomato, in a half-inch dice
1/2 yellow onion, sliced
3 ribs celery, chopped
Place the stock in a flat 2-3 quart saucepan.
Add the mussels and clams - cover and simmer for four minutes.
Add the vegetables and the fish, lobster at this time as well - cover and simmer another four minutes. Add the shrimp and scallops - cover and simmer 2-3 minutes, or until the shrimp is fully cooked.
Serve in individual flat soup dishes or pasta bowls.
Bouillabaisse is traditionally served with crusty French or sourdough bread.
EAT US AND SMILE!!!!Comment
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Cioppino
(Serves 2)
Ingredients:
2 garlic cloves, crushed
¼ cup olive oil
1 cup green peppers, sliced
1 cup red peppers, sliced
1/3 cup mushrooms, sliced
½ onion, sliced
32-ounce can tomatoes, diced
6 ounces claim juice
2 cups white wine
1 teaspoon salt
pinch black pepper
pinch crushed red pepper
pinch anise
frshly chopped parsley
fresh oregano (or dried)
as with anything, season to your liking and be creative by putting whatever the fuck you like in it.
seafood of your choice:
Some suggestions...
lobster
shrimp
clams
mussels
calamari
halibut
scallops
crab
snapper
talapia
orange roughy
Cook garlic in olive oil in a large stockpot over medium heat for 2 minutes. Add green pepper, red pepper, mushrooms, and onions and cook for 3 minutes. Add remaining ingredients and cook for one hour. Add raw seafood of choice and cook until done.
Serve with sourdough bread.
EAT US AND SMILE!!!!Comment
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MAX, have you ever noticed how close various Spanish seafood stews are to Italian Cioppino? I'm not kidding, if you add some saffron, rice and perhaps some peas, Paella and Cioppino are remarkably similar.
“The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge.”― Stephen HawkingComment
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Outstanding Max! As is the rest of this thread also.
I am going to the bank and withdrawing the 300$ it takes to make the Bouillabaisse...LOL!
J/K
I will copy these and come spring I will attempt to make one of them. Perhaps on a vacation to the coast where the fish is fresh caught.Comment
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remember these horrible snack cakes? they weren't snackwells back in the day....
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i loved them. they weren't very good, but for some reason.....loved themAnother one of those classic genius posts, sure to generate responses. You log on the next day to see what your witty gem has produced to find no one gets it and 2 knotheads want to stick their dicks in it... Well played, sir!!Comment
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