Ambrosia Software Web Board: Food topic - Ambrosia Software Web Board

I thought of a topic that I've never seen on any of these boards 9and in the interest of bringing in more people, I'll post it in here).

I discovered an insanely simple and tastey recipe when I realized how bare my cupboards were getting:

1 box Farfalle (bow-tie pasta)
1/2 cup Geona garlic pesto
4 tablespoons virgin olive oil
1 small squirt of lemon juice

And I swear, before I tried this I thought you could only achieve that sort of taste in a ludicrously expensive italian resturant.

Anyone else got a cool food recipe/invention/story/etc. ?

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Argh, I'm an awesome cook, and I'm especially good with middle-eastern, Asian, and Spanish foods, but I basicly improvise.

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Cotton Mouse
Ares Webboard Moderator with a fuse shorter than a mouse's tail

I do standard chili, then I add *special* flavouring...

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This Vid is a bit like my beast; extremely long, and best enjoyed with a mouthful of nuts.
-Ali G.

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Jalapeño? Cayenne? Jabeñero? Marijuhana? What is it?

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The Oracular Net would like to know your favorite color
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Recipe:

Put 2 cups of water in a pot. Add a block of Top Ramen. Break the ramen into several pieces. Get the water boiling. Turn off stove, add flavoring packet, and stir.

It's my favorite recipe I know.

Story:

One time on a campout, my patrol and I made some weird stuff, which we named Gumjewac after our campsite, using what was left over (ketchup, a little bit of mustard, onions, vegetable oil, a little bit of salt, and a couple other things which I forgot), and found some sucker who actually tried it. They liked it. Soon, lots of people were trying it, and all of them liked it. I didn't try it, as I didn't want to throw up, but nobody that tried it got sick at all. Anyway, it was nifty.

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"If you take your helmet off in battle, sombody's gonna hack your head off."
Visit my site, if you're interested:
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Email me at vertical_file@yahoo.com with a review and a rating (out of 100) for an Ares plug, and I'll put it on the reviews section.

[This message has been edited by Mag Steelglass (edited 05-04-2001).]

I love this recipe:

Ingredients:
1 piece of bread
1 toaster
1 bottle of jelly

Put the bread in the toaster. Take bread (now toast, how amazing!) out of toaster and add jelly.

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Do I talk too much?
DoItalktoofast?
Do I ask too many questions?
I wonder...

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Well...a dash of this, a dash of that, you know how it is...

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This Vid is a bit like my beast; extremely long, and best enjoyed with a mouthful of nuts.
-Ali G.

For a great kung-pao stir-fry sauce, use soy sauce, a little sweet n' sour souce, a little teryiaki (SP:mad sauce, some umé plumb viniger, and some chili sauce (spicy). Mix the proportions around, but the teryiaki sauce should be the 2nd smallest portion, with the umé being the least amount in the sauce. You must have the right ballence between the sweet and sour sauce and the chili sauce, you want it spicy and not too sweet.

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Cotton Mouse
Ares Webboard Moderator with a fuse shorter than a mouse's tail

My dad is a good cook. I got worried when he started pouring coke(the drink, not the drug), orange juice, Scorned Woman(a very powerfull hot sauce), and garlic in with the pork. It's a secret family recipe I guess. I don't think anyone outside my family would dare try it, so it will always be a family recipe. It tasted surprisingly good.

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Hey Andrew, how much do those Karma Sticks cost again?

Hehe. I made this one last night for a party. It was a HUGE hit.

Jambalaya, My way:

Ingredients
12 tablespoons butter
1 cup chopped green onions
1 cup chopped yellow onions
2 large green bell pepper, seeded and julienne
2 cup coarsely chopped celery
2 teaspoon minced garlic
1 pound medium shrimp, peeled and deveined
1 pound cubed boiled ham
1 pound andouille (sp?) sausage
2 (16-ounce) can whole tomatoes, crushed with the can juices
2 cup chicken broth
Salt and cayenne
4 bay leaves
1 cup long-grain rice, uncooked
1/2 ounce Puerto Rican *special* import
Loads of hot sauce

Steps:
In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.

Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves and serve. Pass the hot sauce and turn on either hot jazz or Bob Marley. Makes about 8 servings.


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The Oracular Net would like to know your favorite color
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OOH. I have a hot sauce story to tell! I know it's a bit off subject, but this is good…
One time I visited a resturaunt I knew well that had a reputation for spicy poultry/meat. Well, they had this thing called "the wall of fire". It was a bunch of shelves with millions of different hot sauces. However, there was one small shelf at the top with skulls and crossbones on it (obviously those sauces were the hottest). Me, having these adventurous moments, decided to try the hottest sauce on the shelf. When I mentioned this to the waitrest, she gave me some instructions on how to taste the hottest one, titled "Blair's After Death."

Step 1: Take a toothpick
Step 2: Drop one drop on the tip of the toothpick
Step 3: (here's the kicker) WIPE THE TOOTHPICK OFF
Step 4: Put the toothpick on your tongue

I did as she said, and I was stuffing celery and mashed potatoes into my mouth as fast as I could–anything I could get my hands on.

Never shall I do such a stupid thing again.