Author Topic: Cooking with LMNO  (Read 107638 times)

Darth Cupcake

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Re: Cooking with LMNO
« Reply #30 on: October 10, 2008, 02:32:55 pm »
Awesome.

I salute your garlic quantities.
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LMNO

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Re: Cooking with LMNO
« Reply #31 on: October 10, 2008, 02:39:13 pm »
If you don't go through a head a week, WAYSA?

Kai

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Re: Cooking with LMNO
« Reply #32 on: October 10, 2008, 03:26:47 pm »
That looks amazing.

Also, lol scientology.  :lulz:
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LMNO

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Re: Cooking with LMNO
« Reply #33 on: October 10, 2008, 03:44:57 pm »
I'm sure that if you wanted to go vegetarian, just add fennel and paprika, and up the potato amount.

AFK

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Re: Cooking with LMNO
« Reply #34 on: October 10, 2008, 05:46:07 pm »
And buy Maine Potatoes.

Pretty, pretty please. 
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Dysfunctional Cunt

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Re: Cooking with LMNO
« Reply #35 on: October 10, 2008, 05:56:31 pm »
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

AFK

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Re: Cooking with LMNO
« Reply #36 on: October 10, 2008, 06:07:07 pm »
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

No.  But it is a rather vital part of the economy in the Northern part of the State, where my family still lives.  So I'm just trying to help them out.  :)
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Re: Cooking with LMNO
« Reply #37 on: October 10, 2008, 06:37:47 pm »
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.

Any greens that can stand up to this should be suitable.  However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.

I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy.  Give it a shot.

Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual.  Adding habenero at the beginning means you're pretty much stuck.  I tend to agree with her on this.  Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.

Dysfunctional Cunt

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Re: Cooking with LMNO
« Reply #38 on: October 10, 2008, 10:36:31 pm »
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.

Any greens that can stand up to this should be suitable.  However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.

I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy.  Give it a shot.

Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual.  Adding habenero at the beginning means you're pretty much stuck.  I tend to agree with her on this.  Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.

I didn't know you'd ever eaten at my grandmothers......  :lulz:

I will have to try this, my kids all love spinache soup, so we'll give it a go.  I agree on the peppers, but will probably spice it up anyway.  :mrgreen:

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Re: Cooking with LMNO
« Reply #39 on: October 11, 2008, 02:29:23 am »
Mmm...another dish to try!  Yay!

And the garlic...damn, I think we go through THREE heads a week, at the VERY least.

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Re: Cooking with LMNO
« Reply #40 on: October 11, 2008, 02:54:45 am »
This thread is my new porn.

Sir Squid Diddimus

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Re: Cooking with LMNO
« Reply #41 on: October 12, 2008, 04:31:55 am »
yes.
moar food pr0n plz

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Re: Cooking with LMNO
« Reply #42 on: October 13, 2008, 12:57:43 pm »
On today’s menu: Butternut squash soup.

It’s been chopped, drizzled with oil, and salted; then roasted for an hour at 400.



Seeds, cleaned of pulp. Oil & salt & pepper:  10 minutes, 400.  Keep an eye on those, lest they burn.



Onion, celery, garlic.



Onion and celery, low heat.  Begin to sweat.



Add curry powder, pinch of salt.  Cook until soft.



Add garlic.  Cook for another 2 minutes.



Deglaze.  I still haven’t gotten any wine, so I used a bit of stock.



Get all the good stuff off the bottom!



Add the (peeled) roasted squash.



Stock to cover, and some Nam Pla (Ye godz, I love this stuff).



Simmer for 20-30 minutes (read a book, or something), and then get your blender stick…



Grind that motherfucker!



Add some milk (or cream, depending on your arteries).



A little bit of cider vinegar for some acidic bite.



Now, bust out the china cap (chinoise).  Trust me, it’s worth it.



Pour the soup into the cap…



And mash it through.



Holy shit!  Look how smooth that is!



Bring back to a simmer, season to taste, then toss some butter in there, and use the stick one last time.



Serve with some fancy olive oil drizzled on top, and some of the roasted seeds.




Tonight, I’m thinking of meatloaf.  Some food pr0ners may not approve.

Payne

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Re: Cooking with LMNO
« Reply #43 on: October 13, 2008, 01:15:46 pm »
Meatloaf, yes!

Also, where is the stupid book in the final picture?

LMNO

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Re: Cooking with LMNO
« Reply #44 on: October 13, 2008, 01:21:42 pm »
Please to note the first arrival of the blender stick.


LMNO
-likes to mix things up.

:rimshot: