The "I'm Thinking of Making" Thread

[Kai]

I am thinking of making some chicken parmesian for dinner. with pasta.

[Mesozoic Mister Nigel]

That sounds SO TASTY

I am still eating yesterday's posole, and will be for quite some time I think.

Until I pee marjoram.

[LMNO]

Reply to above post ^

I am MAKING said chili, with some adjustments.oh shit, forgot the peppers

DE FUCKING LICIOUS.

it WAS.

I ate chili for 3 days.

..

Okay, maybe I made too much. 

FLATULENTASTIC!

[Kai]

I am very tired of ground beef, lets put it that way.

[Jenne]

I made LMNO's stir fry the other day--damn it was good.  I added mucho ginger and jaysus it was delish.  Made potstickers on the side as well.  Mmmmm.  BTW, here's my potsticker sauce and Jenne's FOOLPROOF potsticker methodology (because we used to burn or stick the damned things to the bottom of the pan each time til I learned how to do this):

Potsticker sauce:

1/2 c soy sauce
3 tbl rice vinegar
2 tbl oil
2 tbl sugar
2 tsp chili oil (or sriracha)

Just wisk altogether and use as dip.  I use this for our family of four, so you can either put the rest back in the fridge or titrate it for the amount you need.

How to foolproof your potstickers:

In a large skillet, heat some oil-about 1/4" or so in the bottom of the pan.  Open FROZEN potstickers and put in the bottom of the pan--fry them for about 5-7 mins.  Add about 1c of water, watching out for splatter, and cover.  Steam for an additional 7 mins or so until nice and steamed and the potstickers come off the bottom of pan easily.  Drain and eat. Oh Em Gee.  Delightfully goodness.

[Jenne]

Here's one recipe of Tostilocos I found (from Spring Valley, in San Diego)

Ok, so I go to work and tell everyone about my trip to Spring Valley Swap Meet and my adventurous appetite to try Tostilocos.  What is Tostilocos you may ask?    Well, I tried to ask the cute girl selling me the goods for the recipe but she spoke no English.  Also, it was useless asking her for her phone number because I don't speak Spanish, Doh! (hehe) 
Here's Spring Valley Swap Meet's recipe.
**Tostilocos**
Tostito brand tortilla chips (bag was in Spanish but tasted like a salsa flavored variety)
    Toppings-
Pickled Pork Skins (4" by 1/2" strips)  don't care for this so I left it out.
Cucumber (1" by 1" pieces)
Jicama (1" by 1" pieces)
Tamarind Pulp Bits
Chili Powder
Clamato (tomato and clam juice sauce)
Japanese Peanuts

Yes, it is an acquired taste but I really enjoyed it so I asked my coworkers where is the best place in South Daygo to get some.  All 5 of them told me the same thing, "Bro.  You've gotta check out Dulceria El Ranchero".  (yeah, of course they are Mexican and from Chula Vista and/or Tijuana, what'd u expect?)
OMG, DER's Tostilocos was da $hiznit$.  And best of all, they give you a lot of it.  They filled up a typical size "to go" food Styrofoam tray for under 4 bucks.  Yeah, that was my lunch for today.  From now on... when I'm anywhere near the corner of Palm Ave and 805, its "Tostilocos Time, Baby"!

from http://www.yelp.com/biz/dulceria-el-ranchero-san-diego

This is a healthier version:  http://www.tucsoncitizen.com/ss/taste/87552.php  But I haven't seen this veggie version before.

[Jenne]

Oh here's another: 

Here's a recipe, and the link i found it on if you want to explore more.

How to Make Tosti-Locos (A Mexican chips and peanuts snack) By airesflora

If you ever take a trip to Tijuana, Mexico and don't purchase a bag of tostilocos from one of the local vendors, you haven't lived. This snack is both refreshing because of the jicama, and the cucumbers. It satisfies that nacho lover as well. It has it all and kids love this around their teens. It's cheap, easy, and semi nutritious with the veggies.

Difficulty: Easy

ingredients:

Tostito brand tortilla chips
Cucumber (1" by 1" pieces)
Jicama (1" by 1" pieces)
Peanuts
Two limes
Hot sauce, I like Louisina Gem Habanero Pepper Sauce
(Optional Pickled Pork Skins) everyone but me loves these

1. Lay a small bag of unflavored Doritos on its side and slice it open with a knife. You will be using the bag for a container. It works like a bowl.
2. Place the cucumbers, jicama, pork skins, and peanuts inside the bag and mix them up.
3. Squeeze the two limes over the contents of the bag.
4. Pour enough salsa or pepper sauce over the contents until it moistens the ingredients. Be careful about how hot the sauce is. If you are sensitive to heat, use a mild brand.
5. Grab a spoon and enjoy! The mixture of flavors is incredible and it tastes especially great on a hot day, with a beer.

This is sort of what I've seen, just with more JUNK in it and less healthy stuff.  From here:  http://nz.answers.yahoo.com/question/index?qid=20080624210744AAMEnBi

[zutalors]

tonight was a "wing-it" or "clean out the fridge" day, so:

4 parsnips, scraped and sliced
4 carrots, ditto
3 big leeks, washed and cut up
1 can chicken breast
1 cup pearled barley
1qt chicken broth
2qts water
3 big bay leaves
4 cloves garlic
(in a tea ball or cheesecloth bag)
1 TB peppercorns
1 TB rosemary
1 TB thyme

saute vegs until softish, dump all in to big pot, simmer for a few hours

super yum.  I may use veg broth and no chicken next time

[Jenne]

Oh hell yes, good old fashioned chicken soup!  YUM!

[Kai]

tonight was a "wing-it" or "clean out the fridge" day, so:

4 parsnips, scraped and sliced
4 carrots, ditto
3 big leeks, washed and cut up
1 can chicken breast
1 cup pearled barley
1qt chicken broth
2qts water
3 big bay leaves
4 cloves garlic
(in a tea ball or cheesecloth bag)
1 TB peppercorns
1 TB rosemary
1 TB thyme

saute vegs until softish, dump all in to big pot, simmer for a few hours

super yum.  I may use veg broth and no chicken next time

Sounds AWESOME

In fact, I may pull off this recipe sometime.


Making the awesome chili again, this time without the ground beer and pr0k, and with chicken instead. Also VERY SPICY JALEPENOS.

I also add larger amounts of spices than I used to.

[Jenne]

Hm. Something for Mardi Gras.  I was going to go celebrating with  my sil, but Jenne's REAL LIFE has taken over, and partying will have to be relegated to the weekend.

So, I'm thinking of making something with hot wings and red beans with rice.  And sausage.  And of course a king's cake with gold babies hidden inside.

[LMNO]

Hot wings?
Why let Buffalo into the building?

Check out my grillade and grits recipie.

[Jenne]

Shit, forgot that I made German Potato Salad (served hot) and then coverted it to potato soup with sausage with the leftovers.

Mondo amounts of red potatoes, skin on
One whole white onion
bacon drippings (or chopped, fried bacon bits and bit of the grease)
green onions, sliced thin
DILL! (how could I forget this?)
red wine or cider vinegar
salt & pepper

Boil the potatoes til fork-tender.  Rinse in cold water and let cool.  Chop the white onion and sautee in a bit of oil until clear.  Chop the green onions (can substitute red onions, too or just add them).  Cube red potatoes, add to onion in saucepan, add green onions, bacon and vinegar, dill, salt & pepper.  Stir and mash a bit to soften, then put in oven to bake for about 20 minutes in 350'F heat.  Serve warm.



I had I'd say about 4 cups of this leftover, so I added it back into the stockpot that I boiled the potatoes in, added water to cover about 3/4 of it, and then chopped up the leftover chicken sausages we'd bbq'd and put them in the pot with the potatoes.  Instant potato-and-sausage soup, and added sour cream atop as garnish.

ETA:  forgot the dill!  HOW COULD I???

[Jenne]

Hot wings?
Why let Buffalo into the building?

Check out my grillade and grits recipie.

They're fake wings, actually--mostly "cajun" spicing, and they're leftovers from this weekend as well.  Trying to eat up what we have leftover since we're going out tomorrow for a school fundraiser.

[Kai]

Shit, forgot that I made German Potato Salad (served hot) and then coverted it to potato soup with sausage with the leftovers.

Mondo amounts of red potatoes, skin on
One whole white onion
bacon drippings (or chopped, fried bacon bits and bit of the grease)
green onions, sliced thin
red wine or cider vinegar
salt & pepper

Boil the potatoes til fork-tender.  Rinse in cold water and let cool.  Chop the white onion and sautee in a bit of oil until clear.  Chop the green onions (can substitute red onions, too or just add them).  Cube red potatoes, add to onion in saucepan, add green onions, bacon and vinegar, salt & pepper.  Stir and mash a bit to soften, then put in oven to bake for about 20 minutes in 350'F heat.  Serve warm.



I had I'd say about 4 cups of this leftover, so I added it back into the stockpot that I boiled the potatoes in, added water to cover about 3/4 of it, and then chopped up the leftover chicken sausages we'd bbq'd and put them in the pot with the potatoes.  Instant potato-and-sausage soup, and added sour cream atop as garnish.

SHIT. 



Don't know how I feel about vinegarized potatoes (I had them along with everything else you could possibly vinegarize in germany; still not sure I like it) but otherwise that sounds AMAZING.