Who are we?

[Zero G]

Now that sounds good!

[Kabuchan]

I'll be on the Western campus for the next two years (roughly). I actually go to Ferris State, but pharmacy students get divided up between K-zoo and Grand Rapids for the last two years.

You'll like K'zoo, great town but lots of cemeteries. Don't know why, but if the dead ever rise, don't want to be there!

@ loco,

I use balsamic vinegar with a little Lee & Perins, and some onion and garlic powder. Sear it then bake. Comes out wonderful!

[locoeng]

I did the "season on the grill" thing for years and was just ready for something new...I don't do it all the time because we aren't wine drinkers. But as the wife will probably drink what I don't use for marinade, tonight might be my lucky night.

[Zero G]

Sounds like the makings of a fine evening!

[photo_angel2004]

For steaks I use Lombroso wine and Italian dressing made with a red wine vinegar.


Marinade for 48 hours. Then throw on the grill.

[LT. Columbo]

I got this from my ex it is very good
Chicken Curry
1 pkg chicken pieces of your choice, skin removed
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder( curry powder)
4 tbsps vegetable, canola,sunflower cooking oil
Chopped coriander to garnish

Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
Grind the onions into a smooth paste in a food processor
Remove into a separate container.
Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
Fry the masala till the oil begins to separate from it.
Add the chicken to the masala and brown well.
Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
Garnish with chopped coriander and serve with hot chapatis Indian flatbread Naans or plain boiled rice.

If you like Tacos I have one for homemade Taco Shells I got this one from a different ex

i'm bloody hungry now! lol, i was thinking about slapping a couple chunks of cow flesh on the ol BBQ tonight too. i have all those ingredients BR7, i will try next time it's curry night-ty i need to know how to make sides now. not too much for tacos, but a burrito fan, and none of those pesky vegetarian ones either!

[Kabuchan]

i need to know how to make sides now. not too much for tacos, but a burrito fan, and none of those pesky vegetarian ones either!

I've got ones for chili rellenos and chimichangas if you are interested. Also a mexican meatloaf. And lots of Japanese foods and a few chinese like MooGu Gai Pen.

[photo_angel2004]

MooGu Gai Pen.


I like that how do you make it?

[Kabuchan]

1 cup chicken broth
1 cup water
cornstarch
1 can straw mushrooms - do not drain
1 can sliced water chestnuts - do not drain
1 lb boneless skinless chicken
bok choy - cut diagonally
1 tbs olive oil
salt and pepper to taste

1. make gravy of corn starch and water, should look like elmer's glue LOL
2. put oil in wok and stirfry chicken and garlic till chick is half done
3. put in mushrooms and water chestnuts and chicken broth and simmer 5 mins
4. put bok choy in and simmer 5 mins
5. stir in cornstarch mixture, should become a nice gravy
6. serve over rice

[Kabuchan]

Post 174 is the Moo Gu Gai Pen

[photo_angel2004]

Post 174 is the Moo Gu Gai Pen

Thanks I will have to try that.

[Aegmorgil]

You'll like K'zoo, great town but lots of cemeteries. Don't know why, but if the dead ever rise, don't want to be there!

Now that's a little strange... Actually makes me more interested. Been there once to find a place to live, but that's it.

I was a grill cook for five years, and all this talk of steaks is driving me crazy! Sadly enough, I actually got sick of prime rib at one point. Management let the cooks eat it whenever we wanted. Believe it or not, but prime rib for lunch every day will get to you guys, too! I've got my grill all packed away in storage for the upcoming move and now you people are going to make me dig it out!

[LT. Columbo]

I've got ones for chili rellenos and chimichangas if you are interested. Also a mexican meatloaf. And lots of Japanese foods and a few chinese like MooGu Gai Pen.

absolutely bring it on! never tried a chimi before. reminds me dustin hoffmans voice mail greeting from meet the fockers

[soup]

I would take a glance over that Mexican meatloaf also have never tried chimichangas, being the meat & potatoes guy that I am. Haven't had a good curry in a long time either.

[Kabuchan]

Chili Rellenos

1/2 cup butter (1 stick)
7 oz can of ortega whole chilis
1 lb grated montery jack cheese
3 eggs
1/2 tsp salt if desired
2 cups milk
1 cup bisquick

1. melt butter in 9x13 casserole dish. rinse chilis and remove seeds. split and flatten them in the casserole dish.
2. mix together eggs, salt, milk, and bisquick - pour over cheese.
3. bake for 60 min at 350F