I-Mockery Forum

I-Mockery Forum (http://i-mockery.com/forum/index.php)
-   General Blabber (http://i-mockery.com/forum/forumdisplay.php?f=7)
-   -   What are you eating right now? (http://i-mockery.com/forum/showthread.php?t=16315)

Guitar Woman Sep 22nd, 2009 12:39 PM


executioneer Sep 22nd, 2009 02:16 PM

NUTTER BUTTERS

stevetothepast Sep 22nd, 2009 03:47 PM



These are quite possibly the best chicken fingers I've ever had.

They make burger and nuggs too. I also have some of their fish stickers home. Hoping they are of the same quality:)

Dimnos Sep 22nd, 2009 03:49 PM



Shit was gooooood. :yum

stevetothepast Sep 22nd, 2009 03:51 PM

I'm getting hungry as a mofucker in here.

Tadao Sep 22nd, 2009 03:59 PM

Quote:

Originally Posted by Dimnos (Post 649523)


Shit was gooooood. :yum

Those have made me ill a few times.

Dimnos Sep 22nd, 2009 04:14 PM

Im feeling pretty fat and nasty... In a good way.

captain516 Sep 22nd, 2009 10:00 PM

Jalapeno kettle chips. I think I have a new favorite snack food:love

Kitsa Sep 22nd, 2009 10:12 PM

I made mini peanut butter cookies with mini hershey's kisses on them.

The downside to mini cookies is that you feel like you're allowed to eat a lot more of them.

darkvare Sep 22nd, 2009 11:45 PM

i just ate mashed pottatoes with chesse and portk meat in delicious green sauce i swear i could drink that stuff as water

captain516 Sep 24th, 2009 02:03 AM

Punjab Choley with rice. It's good, but way too hot.

Tadao Sep 24th, 2009 02:34 AM

OMG that sounds yummy right now.

Guitar Woman Sep 24th, 2009 05:58 AM

Quote:

Originally Posted by captain516 (Post 649620)
Jalapeno kettle chips. I think I have a new favorite snack food:love

god yeah

Every time I go to diet someone buys a bag of these for me :(

executioneer Sep 24th, 2009 07:46 AM

TIMS ARE BETTAR

Kitsa Sep 24th, 2009 02:18 PM

Do you make your own?

I make my own chhole with chickpeas, onions, vinegar and various spices. It's damn tasty.

captain516 Sep 24th, 2009 04:33 PM

No, It's from Trader Joes. I do wish I could make my own though. Do you just throw everything into a pot and let it simmer?
Willie, Tims are pretty sweet, but no way are they the best.

Kitsa Sep 24th, 2009 07:07 PM

I dry-roast the spices in a pan until I can smell them, then add olive oil and onions and cook until the onions turn that curry-yellow color. Then I add the chickpeas and a little bit of vinegar and let it simmer for quite a while.

I eat mine cold. It's good with chives on it, too.

captain516 Sep 24th, 2009 09:21 PM

What kind of spices do you use? I know that ginger is involved, as is garlic.

Kitsa Sep 24th, 2009 09:42 PM

I make mine hotter and without as much sauce as you're probably used to, but this is mine:



I normally wing it and don't use a recipe, so I had to look up the last recipe I bothered to write down and give someone.

2 cans chickpeas/garbanzo beans, drained and rinsed very well in cold water

2 teaspoons olive oil

1/2 small onion, chopped fine

3 cloves fresh garlic, chopped fine

fresh chives if available, I had to use dried ones but fresh are much tastier

1 teaspoon ginger root powder

1 teaspoon garam masala

dash cumin seeds (because I had some handy, but I don't think they're essential)

the juice of 1 lemon (halve and microwave it for a few seconds beforehand to make it easier to juice)

Deep frying pan or shallow saucepan

Dry-roast the seeds and garam masala over medium-high until fragrant, then quickly turn heat to medium and add oil, spreading it evenly over the pan.

Once the oil is warm, add the drained chickpeas, onion and garlic and toss for a few minutes. Sprinkle ginger powder and dried chives over the chickpeas and stir to coat evenly. When the onions start to take on a golden-brown look and become somewhat soft, turn the heat down to medium-low and add the lemon juice. From there, I just let it simmer for an hour or so. If you're lucky enough to have fresh chives, add them in toward the end.

You can eat it hot or do as I do and stick it in the fridge before attacking it. I love eating it cold.

captain516 Sep 24th, 2009 09:53 PM

Thanks. I'll def give this a try.

Kitsa Sep 24th, 2009 09:57 PM

no problem, adjust it up or down in spiciness as you see fit.

For what it's worth, I make aloo chaat pretty much the same way, only with potatoes, and I eat that cold too.

stevetothepast Sep 25th, 2009 09:36 AM

we should have a recipes thread. I'm going to give that one a try soon too.

Kitsa Sep 25th, 2009 09:52 AM

I should put my oreo ball one up. That's popular during the holidays, it's like chocolate crack.

stevetothepast Sep 25th, 2009 09:55 AM

make the thread, the people will come.

Kitsa Sep 25th, 2009 10:03 AM

I would invariably get scolded by some crankypants who would be all THE RECIPES BELONG IN THE FOOD THREAD JEEZ



Oreo balls

1 package regular oreos (don't bother with the fancy color filling, it won't show up anyway)
1 block regular (not diet) cream cheese, room temperature
melting chocolate of your choice (I use ghirardelli chips, my mom uses the special candymaking chocolate)
mixer
food processor
double-boiling setup for melting chocolate

- grind up the oreos to a fine powder in the food processor. It might take slightly less than a whole package (as in, go ahead and help yourself to four or six, it won't matter)

-with the mixer on low, combine the powder with the cream cheese until it makes a consistently thick, dark paste.

- roll the paste into balls the size of shooter marbles and lay them out on a piece of waxed or parchment paper.

- melt your chocolate in the double-boil setup (so that it doesn't burn) and dip the balls however you see fit. As you finish dipping them, put them on a cookie sheet lined with waxed paper. When each batch is dipped, pop it in the freezer for a few minutes until the chocolate sets. Don't keep it in there for too long or the chocolate will crack.

- I let mine come back to room temperature on cooling racks, then drizzle them with contrasting chocolate (orange for Halloween, blue for winter, or whatever). You can dip them in color chocolate or whatever you want.

They'll keep at room temp, but you can refrigerate them. They don't usually last long enough for it to matter.


All times are GMT -4. The time now is 08:29 AM.

Powered by: vBulletin
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.