[Start da Game]

general brotree, i have read back and checked the pics......wow, just wow, i am salivating at the dishes posted by some posters......i have always been fascinated to know what people from different parts of the world eat......

i will post about indian food once in a while......there's no beginning or end to varieties in indian cuisine, they are infinite......

[Lopez]

Starting to cook, it's always just following the recipe i.e. the instructions. As one cooks more, improvising is much easier.

Not saying I'm anywhere close to being good at it, most of my cooking is basic student dishes such as spaghetti bolognese, meatballs, chicken breast with veggies etc. But at least I prepare it myself, many other people just buy it. It's much easier to control your calorie intake (and protein/carb/fat) when you cook yourself.

[BroTree123]

Much appreciated General Shanks . I feel the same way, and I hope one day I can share the same experience in the future....that is, if I rack up enough green to hit the airplanes and start traveling around the world...and eat .

Indian Food is delicious but I think it's really rich for me, so I have it rarely...maybe once every 3 months. I had Malaysian/Indian (sort of) yesterday for dinner (as in my previous post), but I don't think it's as heavily concentrated as straight Indian tucker. Still....can't go past a curry of any sort. But I would like to explore further on Indian sometime in the future for sure.

@Lopez : Pretty much the same as me. I'm not as good as those freaks that are on international TV, but I also do love to follow recipes and also do some experimentation and improvisation of my own - that's if I have time (which I currently do not right now). With experimentation, for one example, I can be intrigued for hours on end trying to create really good tasting sauces for dressings or for marinades.
And you're spot on. Making stuff yourself means you have more control on your own levels of intake...which is one of the things I love most about it. You are in control.

[Arkulari]

Originally Posted by BroTree123

Delicious I'm sure

They are actually awesome

My grandma has a saying: "la mierda bien preparada sabe bien" that means you may think something is disgusting but if you make it well, it might be great

[Arkulari]

And since I am free from tomorrow (Thursday) on and Athletic plays, I'm making some lamb necks for the match

[Clay Death]

another late dinner for me today. dont feel like doing much cooking so i will raid the fridge for baked chicken.

i am thinking baked chicken, steamed carrots, a bowl of low fat plain yogurt, and a slice or 2 of whole wheat bread.

[Clay Death]

lamb is good arkulari. i can hardly remember the last time i had it. i think it was a restaurant in houston, texas.

[Arkulari]

I got these great necks from my butcher and I can't wait to cook them!

(I'm pretty demanding with my meat, quality or GTFO )

My grandma taught me well, same with fish, I remember us going really early to Bilbao's Port to choose the best one

[Clay Death]

i like turkey necks too if they are prepared well.

[BroTree123]

Necks (of pretty much any animal) are where the flavour is. Chuck them in a soup or stock. Makes a huge difference.

[Clay Death]

affirmative. cant argue with that general bro tree.

[Pirata.]

Going to make this for Easter this weekend, I can't wait

[Clay Death]

looks good. so you cook and you can bake.

is there anything you can't do?

about all i can do in the cooking department is fix fresh fish.

wait. i can boil eggs. however that was a disaster too last time. i held 2 eggs in my hand and boiled my watch for 2 minutes.

[BroTree123]

Had Chinese for dinner tonight.
- Crispy skin roast pork and peking duck platter
- Deep fried salt and pepper tofu
- Stir-fried morning glory with chilli, beancurd and garlic.
Served with rice obviously.

Drinks: 1 X 355ml Pure Blonde. There was obviously tea as well.

Good shit.

[Clay Death]

had chinese food last week at a restaurant in slidell, louisiana.

it was off the charts. they had incredible food there.