What's on YOUR menu?

[auntAgonist]

They eat rather well at the WhiteHouse!!

[mcscajun]

1. Well...since my job got offshored...I've had to give up King Crab,

Kobe beef, and anything with the word "heirloom" in it. :sarcasm:

Franks and beans, spaghetti and meatballs are more the staples on my menu. Steak is a rare and distant memory, as are three and four-course meals. In truth, I've never eaten Kobe beef, and have rarely enjoyed multi-course meals. So there. :)

I am, however, considering SELLING some "heirlooms".

Thanks, Georgie. Eat hearty...have another pretzel. :grr:

[auntAgonist]

6. And

I'll bet HIS leftovers don't get taken to a food bank!!

excellent post mcscajun!
I think a LOT of people are going hungry in this country,not to mention in the world. This is truly sickening, to see the way they eat..
I'd like to know what the chef gets paid too!

aA

[Shell Beau]

2. Nothing like that is on my menu!

[DS1]

3. Those BUSH scumfucking pieces of bipedal shit should be eating

MREs every fucking meal. War President, huh?

Oh, and it took 6 MONTHS for that vehicular-manslaughtering power-whore to pick a new chef. 6 MONTHS!

[Ilsa]

4. That's a great idea!

We should send MRE's to The Prairie Dog chapel and WH for the War Pretzeldent to eat until the troops come home!

As a matter of fact, send some to Cindy Sheehan so she can serve him and Pickles if they come to see her (not that it will ever happen in this lifetime).

[Rabrrrrrr]

5. Much of those are things that I would make

I would make all of it, if I knew how - I'm especially curious what "zucchini lattice" means.

[mcscajun]

7. Start with a bunch of raw, whole zucchini and a mandoline...

...You'll be able to figure the rest out yourself. :)

[Rabrrrrrr]

8. I figured that much...

but I'm curious how the lattice was made - was it a sphere lattice? Or just a two-dimension lattice above the duxelles? Was the lattice deep fried to hold its integrity? Glued together with egg whites? Or just laid over the duxelles?

That's what I'm wondering.

[mcscajun]

9. I'm betting on the deep-fried angle...

...lightly fried, of course, in a cup shape more than likely.

[auntAgonist]

10. I need a chef

:)

one who can work wonders with not so fancy stuff. AND lots of leftovers!

[Left Is Write]

11. Well...I have some ground sirloin I should use today.

:D

[auntAgonist]

14. what will

you make with it?


:hi:

[Left Is Write]

18. I have no idea!

I'd better think fast, though. It's coming up on 3:00, and by 4, my kids will be claiming they are "starving" and wondering what's for supper.

[auntAgonist]

15. what will

you make with it?


:hi:

[MissMillie]

12. I forgot to take something out of the freezer for supper tonight

so we'll probably have homemade sub sandwiches for supper (well, that's what the kids will have--I'll have a chef salad)

Sushi (yummmmmm! Tuna!!!!!) and an orange (if I have room for it) for lunch

[auntAgonist]

13. Miss Millie

I've been wondering how you are, hadn't seen you post in a while. I too love sushi, but husband HATES it.
6 to go till i'm down 100!

:)

:hug:
kesha

[MissMillie]

16. My weight loss has stalled at 90 lbs

but I have to admit that I am not as good about following the menu rules as I should be.

I am, however, religious about exercise, and I feel better than I have in YEARS!

I'd like to lose 20 or 30 more lbs, but if I don't I won't fret about it. Life is already so much better than it used to be.

I'm so proud of your success! Keep up the good work! :hug:

[Chovexani]

17. Anything cheap and quick!

I'm having to foot most of the expenses for my friends when we drive down to Baltimore for the weekend, so I have to take it easy. I've been eating a lot of pasta lately (very cheap and filling!). Since I grow my own herbs, I was going to try making pesto today but I'm allergic to pine nuts and I'm not sure if there's a decent substitute I can use.

Hmm actually maybe I'd better ask in the Cooking group.

[Nikia]

19. I rarely make complex stuff

It seems like if I am making anything with a lot of ingredients, I spend more to make it than I would ordering it at a restaurant. With many items of food, it is cheaper to buy in bulk. Since it is only my husband and I, we can't buy in large quantities. Produce and most perishables go bad before we can use it all. We don't have a lot of room in the freezer section of our refrigerator and no room to put another freezer. Our oils usually even go bad before we can use them up.

[bertha katzenengel]

20. FYI about the new chef, though --

she was born in the Philippines and is a naturalized citizen. :)

[auntAgonist]

22. thanks Bertha!

I guess Laura B got quite a bit of feedback from a few groups to hire a female for the position . It's really quite an achievement.

I just think it's obscene the way they eat when so many are hungry.

[bertha katzenengel]

23. "it's obscene the way they eat when so many are hungry" --

I couldn't agree more.

[scarlet_owl]

21. Geez. I'm having a can of soup tonight.

[nookiemonster]

24. Excuse my ignorance,

but WTF is a "heirloom" tomato? Did it come from a long lineage of upstanding vegetables? A family crest, perhaps? Family legacy?

:silly:

[auntAgonist]

25. funny you should ask, you're not far off the mark...

What Is an Heirloom Tomato?

Heirloom- An heirloom is generally considered to be a variety that has been passed down, through several generations of a family because of it's valued characteristics. Since 'heirloom' varieties have become popular in the past few years there have been liberties taken with the use of this term for commercial purposes. Heirloom tomato experts, Craig LeHoullier and Carolyn Male, Ph.D. have classified down heirlooms into four categories:

1. Commercial Heirlooms: Open-pollinated varieties introduced before 1940.
2. Family Heirlooms: Seeds that have been passed down for several generations through a family.
3. Created Heirlooms: Crossing two known parents (either two heirlooms or an heirloom and a hybrid) and dehybridizing the resulting seeds for how ever many years/generations it takes to eliminate the undesirable characteristics and stabilize the desired characteristics, perhaps as many as 8 years or more.
4. Mystery Heirlooms: Varieties that are a product of natural cross-pollination of other heirloom varieties.

(Note: All heirloom varieties are open-pollinated but not all open-pollinated varieties are heirloom varieties.)

http://www.tomatofest.com/heirloom_tomato.html

i just HAD to know LOL


aA

[nookiemonster]

26. Thanks!

I always look up really obscure things.

I guess it's safe to say that any tomatoes I've planted have just been a bunch of little bastards.

:rofl:

[auntAgonist]

27. omg!!!!

:roflmao: