SEARCH The Web  GameSpy   GameSpy Forums  

1   2   3   4  
Topic: Food and food alone!
One who bathes in blue fire
Posts: 11,257
Join Date: Aug '05
I made some potato soup a few days ago. I turned out really really good.


Forumplanet Conqueror

Locked Topic | Active Topic Notification | Private Message | Post History | Report Post,Report
Not The Boss
Posts: 21,799
Join Date: Aug '03
Last night the girl and I made 3 recipes, all of which turned out very well. The only problem was my tagine couldn't fit everything for the chicken, so we transferred the whole thing halfway through into a large pan, and it came out great.

Couscous with Currants, Almonds, and Parsley (Bobby Flay)


• 2 cups instant couscous
• 1/4 cup currants
• 1/4 cup sliced almonds, toasted
• 1/4 chopped flat-leaf parsley
• Salt and freshly ground black pepper


Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.

Hybrid Spicy Moroccan Tagine Chicken


• 3-4 chicken breasts or 8 chicken thighs
• 2 cloves garlic, chopped
• 1-2 small onions, sliced into rings
• 1 teaspoon turmeric
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup oil (not olive oil)
• 1 and ½ cups canned chick peas, rinsed and drained
• salt and pepper
• 3-4 carrots, peeled and quartered lengthwise
• 1-2 potatoes, cut into bite sized pieces
• 1-2 tomatoes, cut into wedges
• olives, to garnish


Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.

Mix in the spices, then lay the chicken breasts on the bottom and season with salt and pepper.

Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.

Spread the carrots, potatoes and chick peas evenly around the meat, add about 1/2 cup water and then cover again.

Continue cooking over a low heat 35 minutes

When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.

Cover and cook until the vegetables are done.

Bring to the table while it is still bubbling.

Chocolate Chile Bread Pudding


• 1 tablespoon unsalted butter plus additional for greasing ramekin
• 1/3 cup heavy cream
• 2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
• 1 1/2 teaspoons sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 large egg, lightly beaten
• 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
• Special equipment: an 8-oz ramekin or a muffin tin with 1-cup muffin cups
• Accompaniment: vanilla ice cream (optional)


Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.

Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.

Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.



Locked Topic | Active Topic Notification | Private Message | Post History | Report Post,Report
Member of The Solid State Society
Posts: 5,186
Join Date: Aug '01
IRT Thunderpants

love this recipe, its the easiest so far and the most refreshing I ever used.


The net is vast and infinite

Locked Topic | Active Topic Notification | Private Message | Post History | Report Post,Report
Species In Decline
Posts: 10,028
Join Date: Sep '06
Malaysian Turkey Curry


Beer is your friend - Fishbaugh

Locked Topic | Active Topic Notification | Private Message | Post History | Report Post,Report
Not a doctor but strange
Posts: 8,492
Join Date: Jul '05
While on our honeymoon in Rome, Italy recently, we ate at a trattoria near our hotel that was recommended as a "real taste of Italy" by the concierge of our hotel. I had linguine with cuttlefish ink in an attempt to try something exotic. I couldn't find any exact pictures, but this is a picture of spaghetti in cuttlefish ink, and it looks almost exactly what I was served:

Despite the fact that it looked like noodles in black sewage sludge with bits of either some kind of mushroom or maybe mild shellfish (possibly the cuttlefish itself) in it, it actually tasted very good, and I ate the whole thing and would definitely order it again if I ever came across it.

I also had prawns as the main dish, and if you've never had, they look like giant shrimp and were served whole similar to what's shown in this picture I found online:

I think I remember seeing Andrew Zimmern on Bizarre Foods sucking out the stuff inside the heads of these things and saying that was his favorite part...I tried a little bit and would definitely have to disagree. The tails were all I ate, but they were very good and went well with the house white wine (of which I drank two half-bottles during the meal), but I don't think I'd order them again because I was still hungry despite the delicious pasta first course. I wound up eating the last of my wife's fillet of sole because she couldn't finish it after the generous helping of pasta first course (she had linguine in scampi sauce).

Pretty much every restaurant there served Parma ham and buffalo mozzarella as an appetizer. They slice the ham tissue thin in long bacon-like strips and then give you a chunk of fresh cheese in the middle. I never really paid attention to how the locals ate it (I probably should have), so we just tore off pieces and cut the mozzarella up with a knife and wrapped the bits of ham around pieces of cheese and ate it as finger food. It was very good and we had that at multiple restaurants during our stay in Rome. As a matter of fact, my wife missed it so much that she went to Sofo's the other day and bought some Parma ham (sliced like they did in Rome) and some buffalo mozzarella and we had ourselves a little picnic here at the house yesterday while I was busy working from home for the day.


It is the frank & cynical recognition of the inevitable limitations of people in general which makes me absolutely indifferent instead of actively hostile toward mankind.

Locked Topic | Active Topic Notification | Private Message | Post History | Report Post,Report
1   2   3   4  
© 2012 IGN Entertainment, Inc (, MEDIAPRDBOARD03) 0.063