Shit when I was heavier, my 110 pound asian girl cousin could eat more than me. And this is to the brim of being exhaustingly, need to vomit full. Some things you just can't explain.
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Shit when I was heavier, my 110 pound asian girl cousin could eat more than me. And this is to the brim of being exhaustingly, need to vomit full. Some things you just can't explain.
Don't flatter yourself, there is no "as usual", you just shitpost all over the forum so much it has become hard to ignore your crap.Quote:
Originally Posted by Animeniax
And no it's not debatable; weight has no correlation to stomach volume, I thought I asked you to educate yourself?
Most probably not, but unlike your body sizes, the difference in size between your stomachs won't be so drastic. A 10 day old child already has a max volume of 70ml, so you'd prolly have ~2x the volume of your nephew at best.Quote:
Originally Posted by fahoumh
Alright, that's enough about that in this thread, especially since Ani and DS seem incapable of doing it without exchanging derogatory remarks. This is a food thread anyway, not a human physiology thread.
I will overlook ignoring my previous warning since it wasn't apparently written in plain enough language, but rest assured I won't repeat the leniency.
Really? Fascinating...Quote:
Originally Posted by darkshadow
EDIT: In keeping with the thread's topic, I ate Bulgogi beef with white rice yesterday. It's pretty tasty and easy to make. Sorry, I didn't take any pictures.
Bulgogi is delicious but the name is somehow unappetizing. Korean food also tends to have a really strong smell.Quote:
Originally Posted by fahoumh
I made sweet and sour chicken today:
Attachment 1314
Using this recipe: http://www.melskitchencafe.com/2008/...n-updated.html
The name is a little off-putting but not enough to try it. That chicken looks delicious.Quote:
Originally Posted by Animeniax
It is delicious, thank you. It'll be lunch and dinner tomorrow, and maybe lunch the day after. So I don't get tired (which I wouldn't anyway, it is that delicious), I made this couscous salad on the side:
Attachment 1315
I use it as a dip with tortilla chips.
I was never a really big fan of couscous for some reason...which is strange because I like quinoa.
I absolutely love couscous. It is perfect with my recipe of Lamb Tagine.
I tried couscous for the first time a couple of weeks ago and wasn't expecting to like it so much that I'd make it myself. I had it as a dip with tortilla chips and it was the best food I had that night. Alone as a salad, I'm not sure I'd like it that much after a while. Add salty tortilla chips and it becomes an awesome dish. Right now I'm eating the couscous with bottom-of-the-bag chip fragments... pretty awesome breakfast.
@shinta: can you post the recipe for the lamb tagine? I haven't cooked lamb before.
I don't really use exact recipes. I tend to cook by feel, but if I had to write it down, it would be something like this:
1 pound lamb shoulder
1 can crushed tomatoes
1.5 tsp cumin (or more, if you like it)
1 tsp cinnamon
1 tbsp minced ginger
Chicken or lamb stock
1/2 cup dried fruits (I use apricots, but raisins and the like work well)
1 onion, chopped
Olive oil
Seasonings:
Salt and pepper to taste
Honey. optional (usually not necessary because the fruits are sweet)
Saute the onion in olive oil until light brown, then add and saute ginger until fragrant. Drop everything else except seasonings in the pot, adding enough stock to just cover the meat. Don't brown the meat. Don't bring it to boil yet. Let the meat simmer for 2 hours or so, until it is extremely tender and almost disintegrating. Then bring it to boil just to sterilize it. Let the sauce reduce until it becomes very thick. Season it with salt, pepper, and honey to taste.
You can skim off the fat on top. It does not add any flavor because the thick sauce should have more than enough lamb fat in there.
Top your couscous with this.
I'll have to give this recipe a try, if I can find lamb shoulder at the grocers. You didn't mention when to add the spices of cumin and cinnamon? Is that at the end?
In bold above.Quote:
Originally Posted by shinta|hikari
You can also use chicken thighs if you don't have lamb.
Don't cinnamon and cumin count as seasonings? I guess you count salt and pepper as seasonings and others as spices.Quote:
Originally Posted by shinta|hikari
Oh, good idea, I'll try this with chicken. I love cooking with chicken thighs, so much flavor and very forgiving to overcooking.
They were in a separate section in my first post for clarity.Quote:
Originally Posted by shinta|hikari
Cumin and cinnamon definitely count as seasonings though.
Yes, of course.
If you insist.Quote:
Originally Posted by shinta|hikari
Peanut butter + frozen veges microwaved.
http://img546.imageshack.us/img546/4416/29072012090.jpg
First few bites were nice.
Then a weird sweetness settles in.
Then....
... yeah, not recommended. >_>
What possessed you to try something like this..?
I usually eat the peanut butter from the jar while the veges cook in the microwave, but I then wondered what it'd be like to have the veges coated instead. Curiosity killed the cat, as they say.Quote:
Originally Posted by shinta|hikari
I made up for it in the evening by frying the remaining vegies in garlic and olive oil and serving them with some shredded chicken on top that was marinated with soy sauce and pan-fried with butter.
I ate that real quick so I forgot the photos to make up with your trauma above. Suffice to say, it was pretty decent. I cooked the chicken long enough to slightly caramelise little bits and pieces on the outside without being too dry overall. Only so much you could do about something with as much surface area as shredded chicken though. Juicy cores would have been accomplished with actual solid bits of chicken more easily.