We’ve decided to pay more attention to what we eat. B is treating it as sort of one part in an ordered series of healthy lifestyle changes. I’m treating it as a single megaton of Smart in my 4 megaton Get-Your-Ass-In-Shape Bomb.
I dreamed up this almost-healthy soup on the way home today. I ended up [...]
Archive for the 'Food' Category
Thursday, you’re likely doing all sorts of things and eating all sorts of things with all sorts of relatives. Maybe you’ll enjoy it, maybe you won’t. Maybe you don’t have any family to eat dry bird and nasty dressing with. Maybe you’re going to a strip club, since they’re mostly open on Thursday.
However on FRIDAY [...]
New Dish: Racial Slur
Originally uploaded by farrisgoldstein.
In 5 seconds flat I went from “Hmmm, nobody to feed but myself, what kind of junk should I scarf?” to “Alright, let’s do something REALLY stupid!”
The result, which you see above, was defrigginlicious. I guess the best, concise description I can give it is “pan-fried noodles with shrimp, [...]
Last night John and I went to my favorite lesbian, er, Lebanese restaurant, Ali Baba. I don’t eat half as much in one sitting as I did four years ago, so Ali Baba is another joint where I can order dinner and then have enough for lunch the following day.
The food is great, but the [...]
Ok, not really the men, but the huge slabs of meat they carried around on skewers, which they were eager to slice off onto my plate. Some folks from $TheCompany and I went to Fogo de Chao last night, my first time. Wow. What a great restaurant. Meat galore, veggies only if ya want ‘em. [...]
Baked Tilapia w/ Garlic & Basil Mashed Potatoes & Lemon/Scotch Cream Sauce
April 14th, 2003 in Potpourri and Recipes. Comments2 whole, cleaned tilapia
2 large, organic Russet potatoes
Olive oil
2 cups heavy whipping cream
1 pinch parsley flakes
Bread crumbs
4 to 6 cloves fresh garlic
2 pinches ground chipotle
2 or 3 hefty pinches lemon pepper
A dash (or 12) of dried basil*
1 lemon
A nice slash of Johnny Walker Black Label Scotch Whisky
Half cup butter
Preheat oven to 350 degrees. Brush fish [...]
I’ve been messing with Cashets.com a bit with The Rev. Results will be shared later.
I’ve also come up with a half-ass attempt at documenting the chili I cooked last night. More about that later. Here’s the “recipe” I came up with.
Farris?s Green-and-Red-Makes-Brown Chili
2 to 5 pounds of cubed or chopped beef
Extra-virgin olive oil
Salt, black pepper, lemon pepper, garlic powder, chili powder, ground cayenne pepper, ground paprika, dried chipotle, ground cumin, brown sugar (a pinch of each)
2 bunches of green onions, finely chopped
2 red peppers, finely chopped
2 green peppers, finely chopped
2 yellow peppers, finely chopped
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
A pinch of garlic powder
A @#%!-load of cilantro, half of it finely chopped
Several leaves of fresh basil
4 cloves of garlic, finely chopped
3 cloves of garlic, minced
2 cloves of garlic, roasted
1 pinch of garlic powder
Any other garlic you might find hidden in your refrigerator
2 small cans tomato sauce
1 can beef broth
3 or 4 tablespoons of Worcestershire sauce
A small handful of cornstarch
Grated assortment of cheeses
A bit more garlic powder
Anything else you might think sounds cool along the way.
Heat oil to medium in large pot. Add minced and chopped garlic to oil. Liquefy half the veggies in blender, saut? other half in oil. Add meat, spices, and remaining garlic. Allow meat to half-brown. Pour in liquid ingredients, including liquefied veggies. Cover and reduce heat to low. Allow to simmer 4 to 6 years for full flavor. 4 to 6 hours will do in a pinch. Thicken with cornstarch. Top with cheese.
I’m sure I’ve forgotten something, but that’s a lot of shit.
