Hi all. Let me first say that I have read the board for years and found it a great source of info and discussion. Part of me wanted to register about a year ago, but there was some pretty intense rivalries amongst posters that didnt appeal to me. It appears to have died down a bit (tho if DJ has a bad year, I suspect it bubbles up agaon) so I decided I wanted to join in talking about the team as it is going in a good direction.
Anyways, I don't mean to say "look at me" but I know there is a culture here and I want to fit in. If anybody thinks I am speaking out of turn or don't dig my approach, I will adjust.
Sorry for the long "hello"...but didn't want the "who is THIS guy" thing if I tried to make a point.
Don’t. fall for the fringes. This place is pretty well policed, part of its appeal compared to other types of sites.
Don’t. fall for the fringes. This place is pretty well policed, part of its appeal compared to other types of sites.
Thanks, yea I am constantly reading on this site as well as trying to stay informed. I have to say, while some of the clashes were humorous in a Super Troopers way, I just didnt want to be dragged down a rabbit hole with another poster who I disagreed with. Ive taken notice.
I def recognize your name Paysa and I appreciate the points you make. Part of good discussion is disagreement and listening to the other side. The beating of the dead horse stuff is where it got exhausting. I honestly think people should just read the board for at least a few months, but preferably a year just to see what's what.
Don’t. fall for the fringes. This place is pretty well policed, part of its appeal compared to other types of sites.
If he does that, nobody will even notice him!
Kidding aside, welcome aboard, Trevor.
Hi Bill. Love your passion for cooking. I take quite a bit of tips from your executions and add them to a black book I have for different prep ideas.
Barkley? Im so torn on this issue. He def way over-played his hand. Part of me wants to yank the tag, but his roduction last year warrants 10 mill. I would love it if we could come to an agreement of like 3 years, 35 million with like 17 of it gtd but loaded with incentives that he could reach. But really, why do that. The FT at 10 is kind of a perfect "prove it" dral. We can reapproach midseason or kick to next offseason (when we could tag him again and given this RB market, that wouldnt be horrible....nobody got paid this year)
It just sucks because he is a great teammate, a good player, a tough player and there is just a dearth of value at his position.
But Overall, this forum is full of outstanding people who bring up a lot of great discussions. Just remember at the end of the day WE all want the same thing and that is Championship for Big Blue.
Normally I don’t write on these welcome posts so your intro was good enough for me.
Welcome and Good Luck
I have a leftover store-bought rotisserie chicken left over which heats up nicely, and sauteed kale for tonight. Had leftover homemade mac n cheese and some packaged chili (Texas Chili) for lunch. The chili basicalli tasted like taco meat.
Tmrw, grilling chicken breasts (simple marinade of EVOO, lime juice, lime zest, salt and pepper....maybe a bit of turmericand Aleppo pepper for some earthiness/smokey over Arugula and spinach salad. Prob throw some avocado, black beans and chick peas with shaved parm to make it sexier. Have some chicken left over for the week.Breakfast is almost always greek yogurt, blueberries and a handful of Cheerios.
But Overall, this forum is full of outstanding people who bring up a lot of great discussions. Just remember at the end of the day WE all want the same thing and that is Championship for Big Blue.
Normally I don’t write on these welcome posts so your intro was good enough for me.
Welcome and Good Luck
Thanks man. I am aware it is likely, but I just wanted the board to know I truly come with good intentions and if I am being too much, I don't mind the voice that tells me when I am being so.
As long as they can't fit in my.....too soon? 😎
"Mike's neck is much longer than Daniel's....next question, in the back right there."
Non starter for me Klaatu. When I was a kid I stopped eating hot dogs for abput 10 years because they were always served to me with ketchup on them. Its a disgusting combo. Diced onion, mustard (I like yellow or Dijon) and sliced pickle on a grilled dog is my go to. I also like RI style weiners.
Same here. I tend to not post on the football threads because some people get real hot. But reading them is interesting and good grief you learn so much here!
RI. Was orig from North Jersey and I spend a lot of time there as my folks and sister are still there.
I have a bunch of relatives scattered throughout New England, mostly in New Hampshire, Massachusetts, & Maine. I lived a year myself in Portland, ME.
I'd move to New England in a heartbeat if I got the wife's permission.
I have a bunch of relatives scattered throughout New England, mostly in New Hampshire, Massachusetts, & Maine. I lived a year myself in Portland, ME.
I'd move to New England in a heartbeat if I got the wife's permission.
I live very close to Newport. The same island (Aquidneck) has Portsmouth, Middletown and then Newport is at the bottom. I live in Portsmouth right by the Sakonnet river. I really love it. It is so quiet and Im 40 mins from Providence, 20 from Newport and about an hour from Boston. Its really nice during the holidays.
Food sucks tho in my opinion. I miss being able to order from any of 4 diff pizzerias and getting a good pie. Im not into clams so much. Mussels are meh. I hate lawbstah. But I can cook a bit so I have no problem with spinning something up on my own
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.
"Mike's neck is much longer than Daniel's....next question, in the back right there."
Good. That was the Debaser test, you passed.
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Welcome. How do you feel about signing Barkley to a long-term deal? :)
Hi Bill. Love your passion for cooking. I take quite a bit of tips from your executions and add them to a black book I have for different prep ideas.
Barkley? Im so torn on this issue. He def way over-played his hand. Part of me wants to yank the tag, but his roduction last year warrants 10 mill. I would love it if we could come to an agreement of like 3 years, 35 million with like 17 of it gtd but loaded with incentives that he could reach. But really, why do that. The FT at 10 is kind of a perfect "prove it" dral. We can reapproach midseason or kick to next offseason (when we could tag him again and given this RB market, that wouldnt be horrible....nobody got paid this year)
It just sucks because he is a great teammate, a good player, a tough player and there is just a dearth of value at his position.
Great answer, but it was a rhetorical question :)
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.
I have a leftover store-bought rotisserie chicken left over which heats up nicely, and sauteed kale for tonight. Had leftover homemade mac n cheese and some packaged chili (Texas Chili) for lunch. The chili basicalli tasted like taco meat.
Tmrw, grilling chicken breasts (simple marinade of EVOO, lime juice, lime zest, salt and pepper....maybe a bit of turmericand Aleppo pepper for some earthiness/smokey over Arugula and spinach salad. Prob throw some avocado, black beans and chick peas with shaved parm to make it sexier. Have some chicken left over for the week.Breakfast is almost always greek yogurt, blueberries and a handful of Cheerios.
You lost me at kale. Stay the fuck off my threads,
j/k
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In comment 16127194 Bill in UT said:
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Welcome. How do you feel about signing Barkley to a long-term deal? :)
Hi Bill. Love your passion for cooking. I take quite a bit of tips from your executions and add them to a black book I have for different prep ideas.
Barkley? Im so torn on this issue. He def way over-played his hand. Part of me wants to yank the tag, but his roduction last year warrants 10 mill. I would love it if we could come to an agreement of like 3 years, 35 million with like 17 of it gtd but loaded with incentives that he could reach. But really, why do that. The FT at 10 is kind of a perfect "prove it" dral. We can reapproach midseason or kick to next offseason (when we could tag him again and given this RB market, that wouldnt be horrible....nobody got paid this year)
It just sucks because he is a great teammate, a good player, a tough player and there is just a dearth of value at his position.
Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Would love that kale recipe whenever you have time.
Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Honestly, it depends on my mood and how much of a hurry I'm in. And whether Mrs. in UT or I am going to be cleaning the stove. I do both ways
Maybe I could get into eating it cooked
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The way I do kale takes about 10 mins and is tastier than any green veg you could plate in its place. I eat sauteed kale about 4 days a week. I wish I could demo it for you.
Would love that kale recipe whenever you have time.
Super easy Ichabod. I use bagged kale because to hell with chopping it. I cook about 2 full cups of raw kale just for myself because I usually avoid starches at night.
-2 cups kale
-A third to a half a bulb of garlic
-Good EVOO...I use kirkland because its easy to get and terrific
-1 lemon for zesting
-chk/beef stock ...I use Tabatch
-red pepper flakes
-fresh ground pepper
- flake salt (fleur de sel or Maldon....I prefer Maldon)
I use a 10 inch pan for my 2 cups....mostly because I do a better job with it....but it can be a bit of a pain in the ass.
Crush the cloves of garlic with the pan....wiggling it around to make sure you got them all. Start the fire, while the pan is warming, remove the paper from the garlic and loosely dice it.
I drizzle a 5 second squeeze of evoo into the pan on mid to high heat. Stretch the oil. Hover you hand about an inch or so off the pan to see if its hot. If the oil starts crackling, dial the heat back for 5-10.
Add the garlic to brown. This will happen quickly and you are looking for it to START to brown. REDUCE HEAT to mid-low. Once you had the kale, moistuure is going to be added and you dont want splatters.
Add the kale, itll be noisy at first, but thats fine. With tongs, gently turn the kale so not only the veg is getting coated with some oil for seasoning, but also, so the garlic doesnt burn. You want to make an effort to get the garlic thats been pan roasting, intermingled with the kale. Keep doing this until the kale is bright green. A little slight charring is okay and actually good. This is the toughest part.
Once the kale and garlic are mixed and cooking, add a pinch and a half of salt, red pepper (you can leave that out if you don'tlike spicy), about 5/6 turns of a pepper mill. Toss that together. Then add about a qtr cup of stock, a spray of water, return to the stove and pump up the heat to high. This is where you tenderize the greens.
Get a lemon and a micro plane, zest enough lemon to coat the top layer of the veg. Toss. Cover, go watch TV for 5 minutes, come back toss again. You do this till the stems are softer, but still crunchy.
Once the kale is wilted, shut off the heat, take some soy sauce (I use reduced sodium and it yastes great), drizzle lightly over the pan. Toss, let sit for a minute, then plate.
Its absolutely delicious and really healthy
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Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Honestly, it depends on my mood and how much of a hurry I'm in. And whether Mrs. in UT or I am going to be cleaning the stove. I do both ways
Haha, my answer is always "if its for bacon and eggs, pan. For anything else, I bake. Just depends if you want the grease or not.
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The way I do kale takes about 10 mins and is tastier than any green veg you could plate in its place. I eat sauteed kale about 4 days a week. I wish I could demo it for you.
Maybe I could get into eating it cooked
Yea raw...I will add it to a turkey sandwich, but I have to strip it off the stems as I do Romaine.
I just dont get the hate it gets. Its great in lasagna.
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In comment 16127273 TrevorC said:
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Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Honestly, it depends on my mood and how much of a hurry I'm in. And whether Mrs. in UT or I am going to be cleaning the stove. I do both ways
Haha, my answer is always "if its for bacon and eggs, pan. For anything else, I bake. Just depends if you want the grease or not.
I always try to save the grease, if I'm doing more than just a couple of strips. I've got bacon grease, tallow, duck fat and pork fat all sitting in my garage fridge. And lard in my pantry. And 90% of the time, I forget to use any of them, except for the bacon grease.
Now you tell me. I made a lasagna this morning. If it sucks, it's on you
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In comment 16127280 Bill in UT said:
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In comment 16127273 TrevorC said:
Quote:
Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Honestly, it depends on my mood and how much of a hurry I'm in. And whether Mrs. in UT or I am going to be cleaning the stove. I do both ways
Haha, my answer is always "if its for bacon and eggs, pan. For anything else, I bake. Just depends if you want the grease or not.
I always try to save the grease, if I'm doing more than just a couple of strips. I've got bacon grease, tallow, duck fat and pork fat all sitting in my garage fridge. And lard in my pantry. And 90% of the time, I forget to use any of them, except for the bacon grease.
Well thats great. Unfortunately, I dont have that kinda space. When I get a bigger place I would like a 2 car garage with one side that is both a home gym and a prep kitchen. A meat freezer, prep table and two stall sink right next to my weight area
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In comment 16127296 TrevorC said:
Quote:
In comment 16127280 Bill in UT said:
Quote:
In comment 16127273 TrevorC said:
Quote:
Great answer, but it was a rhetorical question :)
I got the feeling it was Bill....just seemed like a good opp to share how convoluted the situation.
Pan fry or bake bacon? And that is not rhetorocal
Honestly, it depends on my mood and how much of a hurry I'm in. And whether Mrs. in UT or I am going to be cleaning the stove. I do both ways
Haha, my answer is always "if its for bacon and eggs, pan. For anything else, I bake. Just depends if you want the grease or not.
I always try to save the grease, if I'm doing more than just a couple of strips. I've got bacon grease, tallow, duck fat and pork fat all sitting in my garage fridge. And lard in my pantry. And 90% of the time, I forget to use any of them, except for the bacon grease.
Well thats great. Unfortunately, I dont have that kinda space. When I get a bigger place I would like a 2 car garage with one side that is both a home gym and a prep kitchen. A meat freezer, prep table and two stall sink right next to my weight area
Fat is more important than a car. Leave it in the f'n driveway
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Its great in lasagna.
Now you tell me. I made a lasagna this morning. If it sucks, it's on you
If you try it in lasagna, you should prob flash blanch it first so it matches the texture. I blanch it for about 3 mins for my dog to mix with her food and you kinda want it like that....where you can taste the veg, but want much less texture.
We'll talk more about this stuff going forward Im sure.
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Where in Rhode Island? I love Newport.
I have a bunch of relatives scattered throughout New England, mostly in New Hampshire, Massachusetts, & Maine. I lived a year myself in Portland, ME.
I'd move to New England in a heartbeat if I got the wife's permission.
I live very close to Newport. The same island (Aquidneck) has Portsmouth, Middletown and then Newport is at the bottom. I live in Portsmouth right by the Sakonnet river. I really love it. It is so quiet and Im 40 mins from Providence, 20 from Newport and about an hour from Boston. Its really nice during the holidays.
Food sucks tho in my opinion. I miss being able to order from any of 4 diff pizzerias and getting a good pie. Im not into clams so much. Mussels are meh. I hate lawbstah. But I can cook a bit so I have no problem with spinning something up on my own
Trevor. You live in Portsmouth and are complaining about the pizza? Martinos is,for my money, the best pizza on the island. Have you tried there.
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In comment 16127256 SFGFNCGiantsFan said:
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Where in Rhode Island? I love Newport.
I have a bunch of relatives scattered throughout New England, mostly in New Hampshire, Massachusetts, & Maine. I lived a year myself in Portland, ME.
I'd move to New England in a heartbeat if I got the wife's permission.
I live very close to Newport. The same island (Aquidneck) has Portsmouth, Middletown and then Newport is at the bottom. I live in Portsmouth right by the Sakonnet river. I really love it. It is so quiet and Im 40 mins from Providence, 20 from Newport and about an hour from Boston. Its really nice during the holidays.
Food sucks tho in my opinion. I miss being able to order from any of 4 diff pizzerias and getting a good pie. Im not into clams so much. Mussels are meh. I hate lawbstah. But I can cook a bit so I have no problem with spinning something up on my own
Trevor. You live in Portsmouth and are complaining about the pizza? Martinos is,for my money, the best pizza on the island. Have you tried there.
Yes I have Bill. Its right by the High School. Best pizza on Aquidneck is not saying much. I have honestly given up on pizza here. It just gets me upset.
If I want to eat pizza in RI, I like Uncle Tony'sin Pawtucket for their square pie. But I am rarely up that way and need a place to eat.
Sorry, but I am used to North Jersey with Star, Pizza Town USA, Santillo's, Ralphs....its just not the same. I dont order pizza up here.
I do a good amount of Middle Eastern recipes, if you need a resource. I've played around with hummus for a while, even going through peeling all of the chickpeas. I find this recipe to be really good, it's my regular.
Ingredients
1 can chickpeas, including a couple of Tbs liquid
3 Tbs tahini
1 cloves garlic
2 Tbs lemon juice
squirt of honey
EVOO
salt and pepper
sprinkle some cumin or z'atar at end-optional
Directions
Add chickpeas and liquid, tahini, garlic, lemon juice and honey to food processor. Let run 5-6 minutes, until very creamy. Start processor again and add EVOO through top to desired consistency. Add salt and pepper and give a couple of pulses.
Optional- add roasted red pepper , smoked paprika
The long time in the processor gets rid of any problem with the skins. Add EVOO to the consistency you want. Serve with pita chips or sliced vegetables
I've got friends coming for dinner/bridge this week and I'm making mostly Greek. Doing moussaka, flatbread, watermelon/feta salad, and a goat cheese/feta dip. Milk Street, on PBS and online, is a great resource for international foods.