fandomsecrets | [ SECRET POST #3601 ]

[ SECRET POST #3601 ]

⌈ Secret Post #3601 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 52 secrets from Secret Submission Post #515.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

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what you cooking? any good recipes you've stumbled upon? favorite foods you never get to eat?

I won't have money for groceries until Wednesday, and this thread just made me really, really hungry. :(

Hang in there, anon!

I'm honestly tempted to just give you some money but with international bank transfers it wouldn't be there before Wednesday anyway, most likely.

Are you able to get to a food bank to help you out? (I don't know where you live, so this may not be an option.)

Where do you live? You don't have to be super specific but maybe we can help with resources at the state or province level? Also I'm really sorry and that sucks and if you lived in southern California I'd feed you.

I'm going to make some ravioli either today or tomorrow, filled with Italian sausage and escarole and stuff. Should be pretty good. Got the stuff at the farmer's market this morning. The recipe I'm using for the filling is actually meant for a savory pie, but I figure it'll adapt pretty well to ravioli, and I'm much more familiar with making pasta dough than pastry, so it's both easier and safer.

I want to try this but I don't have an immersion blender :/

I think I'm going to bite the bullet and ask for an immersion blender for Christmas. They just seem so useful.

Re: Food

morieris - 2016-11-12 20:54 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 20:57 (UTC) - Expand

That sounds really delicious but it looks so much like hummus I don't know if I could do it (as someone who hates hummus)
I've had my immersion blender for 6 years and it's definitely the most useful "appliance" I own. It's much less hassle than a blender or a bullet. so much easier to clean. Get one!!!

Getting in the mood for Christmas cake already. Thinking about making a practice one to get me back into the swing of things...and also so I can eat it.

Last night I made some Quorn nuggets that basically were indistinguishable from really cheap chicken nuggets. I had leftovers so I made them into a warm coleslaw salad with lightly charred savoy cabbage. It was very nice!

I have leftover baked potatoes in the fridge waiting for me to use them for dinners for the next week. I'm pretty sure I'll put them together with the mushroom and red/green bell peppers to make something interesting. Maybe I'll toss in a can of pinto beans and see where that takes me. Idk this is how I do all my cooking.

Quorn?

You shouldn't eat. It's not good for you.

I think we are making perlo/chicken bog for dinner. Or getting take out.

I wish we could have the meat-potato stuff that my mom makes but we didn't get tortillas.

Making this for dinner
http://cookingtheglobe.com/japanese-pancake-okonomiyaki-recipe/

Here's a better recipe.

https://www.youtube.com/watch?v=NjmqBvRQ8tI

Re: Food

(Anonymous) - 2016-11-12 21:24 (UTC) - Expand

Re: Food

herpymcderp - 2016-11-12 21:30 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 21:33 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 21:39 (UTC) - Expand

Re: Food

herpymcderp - 2016-11-12 21:41 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 22:10 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 22:18 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 23:09 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 23:51 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-13 03:23 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 23:07 (UTC) - Expand

Re: Food

herpymcderp - 2016-11-12 23:20 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 23:30 (UTC) - Expand

Re: Food

herpymcderp - 2016-11-13 00:00 (UTC) - Expand

I started crying over dinner today, probably mostly because I'm on my period, but partly because I'm so tired of having to eat food to sustain myself. Nothing tastes good to me except chocolate :(

How would you sustain yourself other than food? It isn't like we can photosynthesize.

Re: Food

(Anonymous) - 2016-11-12 23:41 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-12 22:46 (UTC) - Expand

Re: Food

(Anonymous) - 2016-11-13 00:22 (UTC) - Expand

I like roast meat. I don't get why people have to smother it in sauces and condiments. I've never needed anything other than a little oil or salt in order to get a decent piece of cooked meat to taste great. Quit with the sauces and just let the meat speak for itself.

I'm making lemon pepper salmon tonight with sides of sautéed mushrooms, rice, and the end-of-season cherry tomatoes I got off the plants before last night's freeze.

A good recipe I stumbled on was for roast lemon and thyme chicken:

INGREDIENTS
Serves: 4-6

1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
1 head of garlic (separated into unpeeled cloves)
2 unwaxed lemons (preferably thin-skinned) - cut into chunky eighths
1 handful fresh thyme
3 tablespoons olive oil
⅔ cup white wine
black pepper

METHOD
*Pre-heat the oven to 160°C/gas mark 3/325ºF.
*Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
*Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
*Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6/400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.

It's really REALLY good. What I found super great is that you can eat the lemons. When they caramelize they practically turn into candy, and it's great.

Edited 2016-11-12 21:51 (UTC)

I think I'll be making some KD in a little while. I'm not in the mood to do anything much fancier. TBH if I had something even easier than KD, I'd probably make that (other than a sandwich, not in the mood for that....).

I'm thinking this is a jam on toast kind of day.

Wendy's.

I am contemplating butter chicken - sauce from a jar, mind you. I just need to get up the motivation to go do it (and also cook some rice for it).

I just bottled 6 cases of homemade wine, so I'm making pasta and drinking my tiny bottle-o-red tonight!

Also, I made these Cobbler Apples for a friends (Canada) Thanksgiving-themed birthday, a few weeks ago, and they were a huge hit! I love making crumbles, and these were the perfect way to make little "individual" crumbles. Honestly, though, they're big and rich enough for 2 people, in the crowd I run with.

Cobbler Apples:
http://www.inspiredtaste.net/27991/easy-baked-apples-recipe/

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