bbs.bunglefever.com

Just a similar thread to the one in Books & Film, because this place is so dead lately.

Have you eaten anything good or bad lately, jot it down here. Could be nice knowing which restaurant to steer clear of in SF.

here's a recipe
10 ounces Linguine pasta
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 tablespoons (1 medium) finely minced shallot
1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cups water)
3/4 cup half and half
1 cup frozen Green Peas
1 (4-ounce) package Smoked Salmon, cut into thin strips
1/4 cup finely chopped fresh dill
sea salt, to taste
freshly ground pepper, to taste
lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2-3 minutes until softened. Add white wine and simmer until reduced by half, another 2–3 minutes. Reduce heat, add half and half and peas and gently simmer 2–3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

oh, it was nummy nummy

SF?


I here you can live off cum and ocean water.
Try it out.

CM, I've tried a similar recipe many times and yes, it's very good and simple cooking. Keep 'em coming, except this thread was intended for restaurants and stuff.

screw you then
i'll keep all mah numminess to mahself

I was just kidding. Please keep up the good stuff. I just made some masala with peas and potato today, but it was pretty good.

2 red chillis (with seeds, might be too strong for ya)
2 onions
3 tomatoes
ca 5 cm of fresh ginger root

mix to a sauce and fry with turmenic, gahram marsala and some coriander (all dried in my case).

fry until golden and reduced.

Add pre-cooked potatoes and peas
optional cream for a rounder taste
some suger and salt to taste

serve hot with rice, nan bread\similar etc.

Very good. Oh, and my recipe is probably for around three people. At least if you serve with bread as well. And cauliflower is really a part of the recipe, I just didn't have any.

Dessert were wine-cooked pears with honey and cinnamon with a bit of ice-cream on the side.

1\2 pear per person, cook in redwine with a dash of cinnamon and honey after taste.
Other spices might go well, but should be served with vanilla ice-cream or something not too dominant.

@ the thought of there being wine left to COOK with

Yeah I know. You're hard core.

Yesterday I ate a whole egg salad sandwich on wheat bread from Tim Hortins along with a strawberry fruit yogurt parfette (sp) cup for dessert. I also had a some sort of peach soda drink

Redundant user";p="898956 wrote: Yeah I know. You're hard core.

she wasn't talking to you

ChickenMug";p="898995 wrote:

Redundant user";p="898956 wrote: Yeah I know. You're hard core.

she wasn't talking to you

I wasn't talking to you

He's on ignore.
No need to quote the shit.

This thread's derailing.

Back to the recipes:

I ate cooked basmati rice with canned tuna and a pinch of pepper today. It wasn't the best I've ever eaten.

No means no Ruby!

One $5 Hot and Ready pizza from Little Ceasors

That chain still exists?!


Dear god.

Redundant user";p="899068 wrote:This thread's derailing.

Back to the recipes:

I ate cooked basmati rice with canned tuna and a pinch of pepper today. It wasn't the best I've ever eaten.

i thought this thread was supposed to be about going to restaurants

now i'm really confused



but because i love you

1 pound whole wheat linguine
1 cup frozen green peas, thawed
1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
1/2 cup packed mint or basil leaves (from 1/2 bunch mint or basil)
1 tablespoon capers
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
sea salt, to taste
freshly ground pepper, to taste
1/2 cup toasted walnut pieces

Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Reserve 1/2 cup of the pasta-cooking water. Drain the pasta, then transfer it to a large bowl.

Meanwhile, combine the peas, parsley, mint, capers and lemon juice in a food processor. Pulse to combine. Add the oil in a steady stream while pulsing. Add salt and pepper, taste and adjust seasoning.

Toss the hot pasta with the reserved pasta-cooking water and pesto. Top with toasted walnuts and serve immediately.

Have you tried it slightly chunky? I mean, instead of blending all in a blender you'd blend most of it but add a few capers and peas for texture?

It sounds good though. I've never had pasta with peas I think.

it's a PEA-sto


and no, i usually pulse it pretty creamy
but i'll try that next time
you are a veg right?

i have some good meatless recipes for you if so
well, they are good regardless
remind me monday and i shall post them...it's bath time

Ruby Juice";p="899108 wrote:That chain still exists?!


Dear god.

It's a Detroit chain started by Mike Illich (sp). He now owes the Red Wings and the Pistons and pretty much anything that makes money in Detroit

It's the town that pizza built

Well, not really. I have my own special way of being "vegetarian", but I don't bother getting into the details of my motives etc so I usually just say I'm vegetarian.

So, yeah, I'm vegetarian. I've got tons of veggie recipes, but more is always welcome, so just post'em.

I made a caramelised cherry tart yesterday. was a bit nice. Typical digestive biscuit bases ala cheesecake, caramelised cherries with a bit of golden syrup, thick whipped double cream on top, rather splendid.

Sounds delishisly naughty