Members ke2 Posted August 26, 2010 Members Share Posted August 26, 2010 Italian sausage = ground/chopped pork with spices, and a percentage of fat? But sold "loose", without any skin? Nevermind: [YOUTUBE]XKSSQc_c74I[/YOUTUBE] Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 26, 2010 Author Members Share Posted August 26, 2010 Italian sausage = ground/chopped pork with spices, and a percentage of fat?But sold "loose", without any skin? Sold in links, patties or ground. Italian sausage is simply a medium-high fat content pork sausage, usually with some combination of salt, caraway/fennel seed, red pepper, and other italian spices....(sometimes garlic, sometimes oregano, basil, etc) Link to comment Share on other sites More sharing options...
Members ke2 Posted August 26, 2010 Members Share Posted August 26, 2010 Sold in links, patties or ground. Italian sausage is simply a medium-high fat content pork sausage, usually with some combination of salt, caraway/fennel seed, red pepper, and other italian spices....(sometimes garlic, sometimes oregano, basil, etc)Damn, I gotta get myself a food processor! I need a meat grinder nao! Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 26, 2010 Author Members Share Posted August 26, 2010 Damn, I gotta get myself a food processor! I need a meat grinder nao! Do it. I have both, and grinding your own sassich is cheaper, fresher, and better. Alright...I'm outta this thread till tomorrow. When I come back, I wanna see all y'alls DINNAR!!!!! Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 Nothing last night? I'm disappointed. Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted August 27, 2010 Members Share Posted August 27, 2010 Nothing last night? I'm disappointed. I cooked. But ..... after Wednesday evening's pic didn't garnish even a single comment, I wasn't in any hurry to upload last night's labors. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 Sorry mang....your dinner looked GREAT! I nom nommed it in my brain. I don't always get comments either, but I keep posting. Take off your damn nancy pants and post some pics NAO!!! I would, but I took the kids out to dinner last night.... Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted August 27, 2010 Members Share Posted August 27, 2010 Main Course: Penne RisottoDesert Course: Cream Cheese & Chocolate Tarts with Cardamom & Cinnamon, with a side of French Vanilla ice cream. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 27, 2010 Members Share Posted August 27, 2010 Main Course: Penne Risotto Desert Course: Cream Cheese & Chocolate Tarts with Cardamom & Cinnamon, with a side of French Vanilla ice cream. now THAT looks awesome!I must know more about this tart. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 Did you make the tart from scratch? If so....flawless!!!! Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted August 27, 2010 Members Share Posted August 27, 2010 Did you make the tart from scratch? true confessions: I had help with the tart as a pastry chef, i am not!!! But it was made from scratch, yeah. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 true confessions: I had help with the tart as a pastry chef, i am not!!! But it was made from scratch, yeah. s'ok mang. I'll bet it was TASTY! Pastries are definitely a school of discipline all their own. I spent MONTHS working with nothing but breads...it's ALL chemistry. Ugh. I do a pretty mean appetizer with phyllo, gruyere, and cremini mushrooms...I need to do that again sometime. GF's been beggin for a quiche too!!! Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 27, 2010 Members Share Posted August 27, 2010 I do a pretty mean appetizer with phyllo, gruyere, and cremini mushrooms...I need to do that again sometime. WOAH! Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 27, 2010 Members Share Posted August 27, 2010 I do a pretty mean appetizer with phyllo, gruyere, and cremini mushrooms...I need to do that again sometime. GF's been beggin for a quiche too!!! THESE PLEASE!!!:love: Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 THESE PLEASE!!! :love: I am BROKE until the kids go back to school, mang. They stay with me during the summer, but my child support goes year round. So, Right now, I'm paying about 800/month for daycare, PLUS over 1000/month in child support, in addition to my mortgage. Ugh. It's AWESOME having my kids, but I'll be able to breathe again when they're back in school. Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 27, 2010 Members Share Posted August 27, 2010 I am BROKE until the kids go back to school, mang. They stay with me during the summer, but my child support goes year round. So, Right now, I'm paying about 800/month for daycare, PLUS over 1000/month in child support, in addition to my mortgage. Ugh. It's AWESOME having my kids, but I'll be able to breathe again when they're back in school. WHAT THE {censored}. Dude, I work in child support, and there's no way in {censored} you should be paying your child support while you have your kids. Trust me on this one, I've arranged it several times. You need to contact the child support division in your local government. You're getting butt{censored}ed on that one. The only way I could see that holding steam is if it's specifically mentioned in your divorce decree that you are to pay that amount regardless of where physical custody of your daughters are. If it doesn't, CALL SOMEONE.No hijacking, though...I'm considering making smothered chicken tonight, with a bit of an asian twist, on a bed of rice that's been made with chicken stock. Depends on if I can force myself to go the grocery store tonight. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 WHAT THE {censored}. Dude, I work in child support, and there's no way in {censored} you should be paying your child support while you have your kids. Trust me on this one, I've arranged it several times. You need to contact the child support division in your local government. You're getting butt{censored}ed on that one. The only way I could see that holding steam is if it's specifically mentioned in your divorce decree that you are to pay that amount regardless of where physical custody of your daughters are. If it doesn't, CALL SOMEONE. No hijacking, though...I'm considering making smothered chicken tonight, with a bit of an asian twist, on a bed of rice that's been made with chicken stock. Depends on if I can force myself to go the grocery store tonight. My lawyer told me that my total obligation is averaged out over the entire year. Indiana laws, I guess. ...and.....ouch.Back to food. Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 27, 2010 Members Share Posted August 27, 2010 I am BROKE until the kids go back to school, mang. They stay with me during the summer, but my child support goes year round. So, Right now, I'm paying about 800/month for daycare, PLUS over 1000/month in child support, in addition to my mortgage. Ugh. It's AWESOME having my kids, but I'll be able to breathe again when they're back in school. Dude... OUCH!!! Mojo sent! Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 27, 2010 Members Share Posted August 27, 2010 Originally Posted by LoopQuantum I do a pretty mean appetizer with phyllo, gruyere, and cremini mushrooms...I need to do that again sometime. I sometimes do up little tarts with phyllo, gruyere, and shallots sauteed in red wine... yeah, I need to do that again sometime too. But I will try it with shrooms too. Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 27, 2010 Members Share Posted August 27, 2010 Originally Posted by BerkleeBill Main Course: Penne Risotto So is that penne with risotto, or penne cooked like it was a risotto? Can't really tell from the pic. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 27, 2010 Author Members Share Posted August 27, 2010 Originally Posted by trailsofsin So is that penne with risotto, or penne cooked like it was a risotto? Can't really tell from the pic. I don't see risotto, so I'd assume the latter option.... Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 27, 2010 Members Share Posted August 27, 2010 Wasn't sure if the penne was on a bed of risotto.So would the latter option just be pasta with a wine/parm/stock sauce, or would you actually cook the pasta in the pan with the other ingredients like you would a risotto? Link to comment Share on other sites More sharing options...
Members BerkleeBill Posted August 27, 2010 Members Share Posted August 27, 2010 Originally Posted by LoopQuantum I don't see risotto, so I'd assume the latter option.... Bingo! The Risotto should have been in quotes, but I think you got what I meant.... In a large saucepan, brown 1lb of dry penne in oil until lightly browned; also have 1 carton of stock simmering in a smaller pot, adding 1 or 2 ladles at a time to the pasta, then adding more as it's absorbed. Add a couple teaspoons of tomato paste; a 1/2 cup of red wine, and toward the end, a 1/4 cup of finely chopped fresh rosemary. When your carton of stock is absorbed, add water if needed until it's cooked al dente. Finished with a couple tablespoons of butter and a handful of freshly grated Parmigiano-Reggiano cheese. Salt and pepper to taste. Serve hot, adding more cheese as wanted. 4 ingredients, 25 minutes = win! Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 27, 2010 Members Share Posted August 27, 2010 ^ sounds like a winner! Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 27, 2010 Members Share Posted August 27, 2010 Okay Loop, you {censored}ing temptress, you and this thread are making me cook more. Smothered chicken tonight. Got these four HUGE () boneless, skinless chicken breasts marinating right now. Salt, white pepper, black pepper, garlic powder, and ginger on them, and that's Italian salad dressing that they're marinating in right now. Going to do a bed of rice, made with chicken broth and soy instead of water. Button mushrooms, green peppers, and red peppers going to be stir-fried, chicken baked off with aluminum foil so they stay moist, and veggies put on chicken and covered with cheese to finish. Moar pics when it's done. Link to comment Share on other sites More sharing options...
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