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PLEASE NOTE: The Reality TV World Message Boards are filled with desperate
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"Two for Twosday - Chef Boyardee Version"
samboohoo 17173 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 08:54 AM (EST)
 
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"Two for Twosday - Chef Boyardee Version" |
Tell me 2 things you cook:1. You make it well.
2. You suck at making it. Me: 1. I make a mean Rigatoni with Vodka Sauce. 2. I cannot flip an omelet.
Boo and Captain Chaos sitting in a tree . . .
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jbug 17146 desperate attention whore postings
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01-29-08, 09:27 AM (EST)
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7. "RE: Two for Twosday - Chef Boyardee Version" |
LAST EDITED ON 01-29-08 AT 09:29 AM (EST)my specialties
1. Best chicken parmesan e.v.e.r
2. To die for Chili on the other hand:
1. coconut or chocolate pies (the last chocolate pie I tried, DH thought it was a milkshake) 2. biscuits from scratch
(I could go on and on and on.........with this list )
BTW, speaking of Chicken parmesan, do you serve yours with pasta? or when you order it in a restaurant do you get pasta? I always do; but went to a new little country restaurant last week and got just the chicken with sauce and cheese on top - no pasta. so? Edited because I apparently can't follow directions (ask tride) - just one of each? Well, whip me with a wet noodle, I'm not changing my answers. 
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jbug 17146 desperate attention whore postings
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01-29-08, 10:25 AM (EST)
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19. "RE: Two for Twosday - Chef Boyardee Version" |
I don't believe it. I lived in CA and never could find any decent BBQ
Agman
(see BBQ is the way we say it here in BBQ country  )
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DearAbby 3008 desperate attention whore postings
DAW Level: "Car Show Celebrity"
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01-29-08, 12:12 PM (EST)
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36. "RE: Two for Twosday - Chef Boyardee Version" |
IIRC, we had a thread a while back about spelling barbecue / barbeque / BBQ. Any volunteers to search the archives?
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jbug 17146 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 02:39 PM (EST)
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54. "RE: Two for Twosday - Chef Boyardee Version" |
You're kidding right? If I keep going in there, I'll have to join the cast of "LOST" .
Agman Special
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Sunny_Bunny 5597 desperate attention whore postings
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01-29-08, 10:29 AM (EST)
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20. "RE: Two for Twosday - Chef Boyardee Version" |
Bunny:1. Chinese - I am always told that my Chinese is better than what is served in most Chinese places. 2. Omelets are also my downfall. Ra: 1. Killer chili. Everyone drools over his chili. 2. "Ra surprise" which sometimes is really, really good, and other times it's "what were you thinking?!" LOL We take turns cooking, and cook together on weekends. Our basic habit is that one cooks, the other one cleans up and whoever the "main chef" is when we cook together, the other is the assistant. We established that habit because we lived alone for so long that scuffles about the "proper" way to do things often led to disagreements. The Chef/Assistant plan eliminated those disagreements.
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emydi 13669 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 11:05 AM (EST)
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25. "RE: Two for Twosday - Chef Boyardee Version" |
you completely stole both of my answers!!!
TUNA NUNA!!!
I make good hot sausage too
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Glow 14353 desperate attention whore postings
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01-29-08, 11:45 AM (EST)
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27. "RE: Two for Twosday - Chef Boyardee Version" |
You don't put peas in your tuna nuna, do you? *makes icky face* little green hate-filled balls
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kingfish 20752 desperate attention whore postings
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01-29-08, 04:18 PM (EST)
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80. "RE: Two for Twosday - Chef Boyardee Version" |
Thanks. The few times (OK. maybe just once) I tried it, it came out weird (like ATum said), so I quit trying.
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mrc 10113 desperate attention whore postings
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01-29-08, 12:30 PM (EST)
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39. "RE: Two for Twosday - Chef Boyardee Version" |
1. PB&J sammiches.
2. Everything else.
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zombiebaby 7356 desperate attention whore postings
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01-29-08, 02:41 PM (EST)
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55. "RE: Two for Twosday - Chef Boyardee Version" |
I just left 8 messages on your answering machine at home.
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MTW1961 4029 desperate attention whore postings
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01-29-08, 04:13 PM (EST)
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78. "RE: Two for Twosday - Chef Boyardee Version" |
Is that MY 70 or YOUR 70?
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zombiebaby 7356 desperate attention whore postings
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01-29-08, 02:42 PM (EST)
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57. "*lick*" |
mmm...let me suck that guacomole off your fingers.
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zombiebaby 7356 desperate attention whore postings
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01-30-08, 08:36 AM (EST)
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96. "RE: *lick*" |
I was joking.
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Snidget 44369 desperate attention whore postings
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01-29-08, 01:40 PM (EST)
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42. "RE: Two for Twosday - Chef Boyardee Version" |
1. Sweet and Sour Chicken, Shrimp or Pork. Ever since I had a coworker from Taiwan that said it looked and tasted like the stuff back home it is my pride and joy. 2. I cannot flip or toss anything in the air. I can do an omelet that will set up enough in the middle I can fold it in half and slide out of the non-stick pan, but I can't do the flip it all the way over thing some do. Toss pizza dough in the air, ha!. Flip the onions around while sauteing them, HA!. Until tossing food on the floor/the top of the stove, etc is part of the recipe, I don't toss anything. 
Agman's like a brother, Your best friend forever, Making the sigs, the sigs that you like.
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Snidget 44369 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 01:53 PM (EST)
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46. "RE: Two for Twosday - Chef Boyardee Version" |
Do you use all beef?Cooks Illustrated did a recent thing on meatloaf. It might be worth looking up. Some traditional meatloafs use ground veal and they found that a small amount of gelatin (like a teaspoon) mixed in with the wet ingredients (the egg and any broth you might use) seemed to work. You want just a little bit, not a whole lot, or you get meat jello. It sits with the liquids for like 5 minutes then mix it in. They go through a whole bunch of variables so that might be something to look at to see what might work for you.
Agman's like a brother, Your best friend forever, Making the sigs, the sigs that you like.
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Snidget 44369 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 02:04 PM (EST)
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48. "RE: Two for Twosday - Chef Boyardee Version" |
I always use a box mix except for two cakes that seem to work for me.One is a chocolate cake that has no eggs. It does have baking powder, but it also has a bit of vinegar so you get the gas to lighten it up. http://southernfood.about.com/od/chocolatecakes/r/bl40212q.htm is pretty similar. The other one is the "chocolate mousse cake" that has no flour in it and it is not supposed to be light, it is supposed to be dense. The first time I had this someone brought left overs from a lab meeting to a party. It may look little, but it is rich and serves a bunch of people. http://allrecipes.com/Recipe/Flourless-Chocolate-Cake-II/Detail.aspx is about as close as I can find. It is gluten free!
Agman's like a brother, Your best friend forever, Making the sigs, the sigs that you like.
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qwertypie 9776 desperate attention whore postings
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01-30-08, 00:31 AM (EST)
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94. "RE: Two for Twosday - Chef Boyardee Version" |
I'll let you know how it turns out! Thanks for the GF recipe I am always trying to expand my repitoire. 
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iatovttotx78 2645 desperate attention whore postings
DAW Level: "Survivor-themed Cruise Spokesperson"
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01-29-08, 02:18 PM (EST)
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51. "RE: Two for Twosday - Chef Boyardee Version" |
1. Stuffed Porkchops
2. Mac & Cheese from a box (or really anything with a powder sauce)
Handcrafted by RollDdice.
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mysticwolf 10692 desperate attention whore postings
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01-29-08, 02:21 PM (EST)
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52. "RE: Two for Twosday - Chef Boyardee Version" |
1. Spaghetti Sauce2. Fried potatoes Actually, I do pretty well with most things I cook, but I like my fried potatoes golden crispy and I can never get them crisp without the crisp parts bonding firmly with the bottom of the pan. Gravy isn't a strong suit, either. On the other hand, my sauteed mushrooms or round steak w. stuffing are a couple of my highlights. 
Tribe's beauty.
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jbug 17146 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 02:45 PM (EST)
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61. "RE: Two for Twosday - Chef Boyardee Version" |
fried potatoes? = use iron skillet
white gravy too.
course this is just a suggestion.....
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motormouth 4507 desperate attention whore postings
DAW Level: "Stuff Magazine Centerfold"
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01-29-08, 03:20 PM (EST)
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71. "RE: Two for Twosday - Chef Boyardee Version" |
Well my brother and now my own family loves my burritos...but that doesn't sound like the "thing" I want to brag about. *thinks*
*pout*I can't think of anything that is really my "specialty". As for what I can't make... anything that is meaty, like pork roast, or a whole chicken or turkey.
Handcrafted by RollDdice I make a perfect Malibu and Coke though!
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samboohoo 17173 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 04:01 PM (EST)
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75. "RE: Two for Twosday - Chef Boyardee Version" |
I'm gonna help you with the bacon situation because I love you so much.Oscar Meyer now makes bacon in a box. You can't mess it up. It's in the refrigerated section where the regular bacon is, it's just in a box. It's even layered into 5 servings of 3 pieces. Just take one serving out, leave it on the paper and put it on a paper plate. Cover with a paper towel. Zap it for 17 seconds. Take it out and blot it on both sides with the paper towel. Voila! When you have this baby and the grandmothers are gone, I will come to your house one day and cook you a fabulous breakfast. And I will bring you some other stuff for other meals.
Boo and Captain Chaos sitting in a tree . . .
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cahaya 19891 desperate attention whore postings
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01-29-08, 04:38 PM (EST)
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81. "RE: Two for Twosday - Chef Boyardee Version" |
1. You make it well.I make a great fried chicken meal, with a recipe and method my family's in-house babysitter/housekeeper taught me as a kid. I think I first tried cooking it when I was about 10. I mix dry flour and various salts & spices (even a good dash of cinnamon sugar) and then shake it with the chicken in a bag, completely coating it. Cooking, the oil (lighter, the better) has to be really hot (not quite smoking) so the coating fries to a crisp and the chicken is moist inside. After draining almost all the oil from the frying pan (I use an Asian wok-style pan for this, rather than the classical iron skillet), there'll be crispy droppings on the bottom, and I'll stir in a little more of the same spiced coating flour into the pan along with about 1/4 cup of milk to make a nice creamy chicken gravy. Then, along with it, mashed potatoes, a couple of fresh vegetables like asparagus or corn on the cob or broccoli, with a salad to top it off. Dessert's optional (it's a full meal!), and an after-dinner coffee follows. 2. You suck at making it. After at least a half dozen tries, I still haven't gotten homemade a lasagna to come out right. Some were outright disasters, either running on the plate, slipping and sliding all around, or so gooey and mucky that it was hard to tell what it was. 
Caged by Snidget
Oh, hey, I make great omelets! What do you want in yours? 
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smokeysmom 184 desperate attention whore postings
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01-29-08, 05:07 PM (EST)
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85. "RE: Two for Twosday - Chef Boyardee Version" |
mmmmm, your fried chicken sounds great -- but I notice you are witholding your secret "various salts and spices" For lasagna two things that work for me are: cook the noodles very, very aldente. (barely softened, you wouldn't eat 'em). And, make sure your moist ingredients like the sauce, and the ricotta are also very, very thick and dry. The whole thing should look strangely dry when you put it in the oven. Then, voila! it all moistens just right. Mine are: 1. Any traditional german stuff like goulash and warm potato salad 2. Fried eggs. shudder. I forget who posted above about "lacy edges". double shudder -- I feel your pain as has my entire family! Any tips OTers?
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cahaya 19891 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-08, 08:02 PM (EST)
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89. "RE: Two for Twosday - Chef Boyardee Version" |
Thanks for your lasagna suggestions. You're right, I wonder if I didn't get it too wet. I may give it a try another day, and if I do, I'll get some advice from you.  To answer your question, among the salts and spices I usually add to the chicken coating flour are garlic salt, onion salt, black pepper, white pepper, and cinnamon sugar. Once in a while for a slight Asian flavor, I'll add a dash of garlic powder and tumeric. Fried eggs is something else I learned as a kid, and it was tougher then without Teflon (although a seasoned skillet did pretty well). For sunny-side-up eggs, I use a small non-stick pan (a large pan tends to spread the egg too much) and put just a dab of butter or margarine (just enough to coat the surface) in the pan and let it melt with the heat on medium-low. Once the butter/margarine is hot, crack open the eggs and drop them apart from each other in the pan. Use a spatula to shore up the outer edge of the eggs which are thin (lacy edges come from a thin layer of egg in a too-hot pan). After about 2-3 minutes when the egg is white, nudge it with the spatula until it moves around freely. Flip the eggs with a spatula and turn off the heat (the remaining heat will cook the other side) and let it cook another minute, two minutes for a firm yolk. To serve, flip once more onto the plate so the yellow sunny side is up. Ta da!
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Snidget 44369 desperate attention whore postings
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01-30-08, 00:27 AM (EST)
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93. "RE: Two for Twosday - Chef Boyardee Version" |
I don't get why gravy is so hard.Pour the pan drippings into a measuring cup let the fat rise to the surface, let the good stuff drop to the bottom. Pour off almost all the fat, leave a thin film. Pour the dripppings into a sauce pan. Add some stock (usually 2-3 times as much stock as drippings, for turkey I make a broth from the neck and gibblets, but I don't put those in, just the strained broth). Heat to a simmer Mix 1-2 Tablespoons of corn starch with a little bit of water or some more of the stock, pour into the simmering broth/drippings while stiring the broth/drippings. Simmer 5-10 minutes until it thickens, then take off the heat. How much corn starch depends on how thick you want it and how much total you have. You can always add more if too thick, or thin with some broth if too thick. Add salt and pepper to taste. Mom used to mix flour with the drippings in the pan to cook the flour a bit then added water instead of stock, but that can leave in more fat than I like, so I mostly ate gravy after I started making it myself.
Agman's like a brother, Your best friend forever, Making the sigs, the sigs that you like.
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jbug 17146 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-30-08, 11:52 AM (EST)
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99. "This is a set up...." |
who wants it?
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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Sigs by Bob about chalk dust. Pretty exciting stuff
Ferociously purrfected by thndrkttn
