What's for dinner?

Post by **Damelon** » Thu Apr 26, 2007 3:32 am

Cameraman Jenn wrote:The cheese blend from my stroganoff recipe is my general italian blend that I use in almost all my italian recipes that call for parmesan.

But stroganoff isn't Italian.

The recipe does look good though.

Post by **Wyldewode** » Thu Apr 26, 2007 4:25 am

Yummo, everyone! I'm going to have to add the quiche base to my recipe box, as it looks more simple than the one I am using.

And yes, softer cheeses can suffer a little when frozen, but I only freeze ones that will be thoroughly cooked. I often grate up cheddar or colby cheese that is nearing the point of no return, and then make cheese sauce with it (I add the cheese to a bechamel).

As for me. . . we had thunderstorms tonight, so I served the following comfort foods to my company:

rotini with cheese and broccoli
shaved chicken breast sandwiches
brownies
Bacardi Silver Big Apple (in bottles)

Post by **Cameraman Jenn** » Thu Apr 26, 2007 4:47 am

Damelon, I know strog is not Italian but the cheese blend is so freaking complimentary it hurts. When you come to visit in July I will make you the strog and it will make you love me more than you have ever imagined you could love a woman...trust me my friend. That cheese blend is phenomenal. Replace it with any recipe that says parmesan, regardless of country of origin and it will enrich the recipe tenfold. The strog I make is so tasty, after your first bite you will be eating with one hand and searching craigslist for housing in SF with the other while using your bluetooth to arrange transportation for Mani and simultaneously shopping for engagement rings.

YouTube · Post by **Menolly** » Thu Apr 26, 2007 10:11 am

Cameraman Jenn wrote:Damelon, I know strog is not Italian but the cheese blend is so freaking complimentary it hurts. When you come to visit in July I will make you the strog and it will make you love me more than you have ever imagined you could love a woman...trust me my friend. That cheese blend is phenomenal. Replace it with any recipe that says parmesan, regardless of country of origin and it will enrich the recipe tenfold. The strog I make is so tasty, after your first bite you will be eating with one hand and searching craigslist for housing in SF with the other while using your bluetooth to arrange transportation for Mani and simultaneously shopping for engagement rings.

Whoa...

That even sold me more than just reading the recipe did! Some day I'll make it out to California, and you can do the same for me.

:::unless you come to Gator Town for whatever crazy reason first:::

Post by **balon!** » Thu Apr 26, 2007 10:15 am

So me and Jared are hanging out and haveing a gaming party so we're living off of top ramen and soda.

Yummy.

Post by **Damelon** » Thu Apr 26, 2007 11:02 am

Cameraman Jenn wrote:Damelon, I know strog is not Italian but the cheese blend is so freaking complimentary it hurts. When you come to visit in July I will make you the strog and it will make you love me more than you have ever imagined you could love a woman...trust me my friend. That cheese blend is phenomenal. Replace it with any recipe that says parmesan, regardless of country of origin and it will enrich the recipe tenfold. The strog I make is so tasty, after your first bite you will be eating with one hand and searching craigslist for housing in SF with the other while using your bluetooth to arrange transportation for Mani and simultaneously shopping for engagement rings.

WOW!

That must be quite a meal!!

YouTube · Post by **Menolly** » Thu Apr 26, 2007 1:20 pm

:::man...I keep hitting the wrong button. sorry if anyone caught that:::

Damelon wrote:
Cameraman Jenn wrote:Damelon, I know strog is not Italian but the cheese blend is so freaking complimentary it hurts. When you come to visit in July I will make you the strog and it will make you love me more than you have ever imagined you could love a woman...trust me my friend. That cheese blend is phenomenal. Replace it with any recipe that says parmesan, regardless of country of origin and it will enrich the recipe tenfold. The strog I make is so tasty, after your first bite you will be eating with one hand and searching craigslist for housing in SF with the other while using your bluetooth to arrange transportation for Mani and simultaneously shopping for engagement rings.

WOW!

That must be quite a meal!!

:::vigorously nodding:::

Some description, eh?

:::man, I wish I could write (and cook) like that:::

Post by **Worm of Despite** » Thu Apr 26, 2007 3:37 pm

Going to have my weekly Chinese food ritual with an old high school chum.

I usually get five taste chicken or sesame shrimp, but I might get Kung Pao chicken this time. If anyone knows some good dishes lemme know!

Post by **Warmark** » Thu Apr 26, 2007 5:37 pm

I love Kung Poa.

YouTube · Post by **Menolly** » Sat Apr 28, 2007 9:49 pm

Tonight's a redo of the corned beef brisket simmered in the crockpot with malt vinegar, cream stout, spices, and root vegetables.

Yum!

Post by **stonemaybe** » Sat Apr 28, 2007 11:14 pm

If Sook's talking to me by tomorrow I'm gonna try Jenn's Stoganof! Will have lots of fun working out uk measurements and equivalents to those ingredients!

YouTube · Post by **Menolly** » Sat Apr 28, 2007 11:50 pm

See if this helps, Stoney...

www.members.optusnet.com.au/ncrick/conv ... olume.html

Post by **stonemaybe** » Sun Apr 29, 2007 11:20 am

Thanks Menolly that's a great site! (If only those scientists had used it on that mars expedition thing!)

YouTube · Post by **Menolly** » Sun Apr 29, 2007 11:43 am

No problem...

Post by **stonemaybe** » Sun Apr 29, 2007 11:46 am

Just found out our local cheese specialists aren't open on Sundays, so the stroganoff will have to wait til another day! Bah!

Post by **Cameraman Jenn** » Sun Apr 29, 2007 3:05 pm

Let me know how the recipe works out! I just made it for Chris's family and got gushing raving fabulous reviews.

Post by **stonemaybe** » Sun Apr 29, 2007 7:47 pm

Jenn, the quantities that you've put in your recipe - to feed about how many?

Post by **Cameraman Jenn** » Mon Apr 30, 2007 3:44 pm

It will feed six easily.

Post by **stonemaybe** » Tue May 01, 2007 5:14 pm

So two thirds of quantities will feed two big eaters? Or is that six big eaters?

Post by **Cameraman Jenn** » Tue May 01, 2007 5:15 pm

Six big eaters, but trust me, you will want some leftovers. It's just as tasty the next day!

Kevin's Watch

Kevin's Watch

What's for dinner?