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itt we post kings of men meals (pg. 3)
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| Sushipunk |
| quote: | Originally posted by Fledz
Yeah bitches :toocool: |
Looks great, what is it? |
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| Fledz |
| Roasted veal from Croatia with baked potatoes :crazy: |
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| bas |
FOR KINGS:
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| stealthman |
| quote: | Originally posted by bas
FOR KINGS:
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Om nom nom nom nom nom nom nom. |
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| WhooCares |
also, corded phones are sooo 1999
:p |
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| Lira |
| quote: | Originally posted by WhooCares
also, corded phones are sooo 1999
:p |
They're awesome when you want to party like it's 1999 too! :D |
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| Theresa |
Most of the food in this thread with the exception of Pie and Bas's food, looks unhealthy and gross.
But...
Now I am hungry. Thanks a lot! |
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| Lira |
| quote: | Originally posted by Theresa
Most of the food in this thread with the exception of Pie and Bas's food, looks unhealthy and gross. |
Oi, udon is anything but unhealthy:| quote: | Udon ( 饂飩?, usually written as うどん ) is a type of thick wheat-flour noodle popular in Japanese cuisine.
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. The origin of udon in Japan is credited to Buddhist priests who traveled to China: local areas specifically attribute Kūkai or Enni. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. |
That's handmade traditional udon, by the way, and it's been in my fiancée's family for generations, and they've always been healthy and happy.
Knock the coke if you want, though I'm drinking it because of the all-nighter, but noodles are serious business! :mad:
If you want to say it looks gross, that's your call. But...
This is what it looks like when someone who cares about aesthetics prepares it... and paella looks gross regardless. |
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| Fledz |
| quote: | Originally posted by Theresa
Most of the food in this thread with the exception of Pie and Bas's food, looks unhealthy and gross.
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Roasted veal with potatoes is unhealthy and gross?
:stongue: :stongue: :stongue: :stongue:
North American FAIL! :haha: |
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| Sushipunk |
| quote: | Originally posted by Fledz
Roasted veal from Croatia with baked potatoes :crazy: |
Sounds awesome. Got a recipe? :p |
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| Lilith |
More paella recipes, oh god that looks good 
While we're back in the happy area of red meat, chimichurri beef (or lamb) is so easy.
1 large handful of parsley leaves, half a cup olive oil, 4 tablespoons red wine or red wine vinegar, 1 small handful fresh coriander leaves, 2 cloves garlic, 3/4 teaspoon dried red chilli flakes and half a teaspoon ground cumin
(half a teaspoon of salt too if you really feel the need)
Blend it into goo in a food processor.
Get a fillet of beef (or lamb)- (2 and half pounds, kilo or so) and slice it about a centimetre thick, put the chimichurri over it on a nice flat pan (keep a half a cup or so for later) and let it marinade for about a day, 2 days if the meat is particularly fresh as it has to age.
BBQ that meat and then pour the rest of the chimichurri over it when its done. |
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| montana |
| quote: | Originally posted by bas
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what, no malfoof? weak sauce. |
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