My dinner tonight

[Vicki Richter]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

[SarahG]

Its a good thing the guy I am with can cook, because I sure as hell can't.

My friends joke that I could start the "colunary institute of burnt foods."

[Vicki Richter]

Its a good thing the guy I am with can cook, because I sure as hell can't.

My friends joke that I could start the "colunary institute of burnt foods."

Maybe you should try cooking burnt butter sauce. You have to intentionally burn it.

[SarahG]

Sounds like a worthy expirement.

[JohnnyWalkerBlackLabel]

Tonight I'll be burning a t-bone steak and siding it with long grain wild rice and collard greens, if i feel the need I might hit up cheesecake factory for some oreo cheesecake for dessert.....................

[pairodoxxx]

Its a good thing the guy I am with can cook, because I sure as hell can't.

My friends joke that I could start the "colunary institute of burnt foods."

Maybe you should try cooking burnt butter sauce. You have to intentionally burn it.

If you aren't a good cook, if you intentionally try to burn it, couldn't you scald it?

[Kabuki]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

I see you're having a Kelly moment :wink: So, what's your specialty dish?

[LG]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

Sounds delicious Vicki. I've never made that.

I'm probably not cooking anything fancy tonight, but I did make risotto this week. I make a damn good lasagna and can also cook a few other things- Asian, Franch, Italian, Belgian food, you name it. I'd love to cook sometime with you. Then we could eat each other's meals and much, much more.

Okay, now you got me hungry and horny.

:D

[LG]

I see you're having a Kelly moment
:)
The occasional Kelly moment can be fun. I like to have 'em too sometimes. but I couldn't keep it up all day (no pun intended, so stop laughing- that's not what I mean!)

[SarahG]

Its a good thing the guy I am with can cook, because I sure as hell can't.

My friends joke that I could start the "colunary institute of burnt foods."

Maybe you should try cooking burnt butter sauce. You have to intentionally burn it.

If you aren't a good cook, if you intentionally try to burn it, couldn't you scald it?

Uhoh, didnt think of that.

[Odelay]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

So in other words... there's more than one thing to put in your mouth when you're a guest at Vicki's place. :twisted:

[MrsKellyPierce]

Awe I'm glad you are having a real conversation besides some poll or rights activism..I would of never guessed you cooked. Thats so awesome.

[eggbert]

Kabuki, I laughed when I read your comment about having a "Kelly moment". I thought the same thing when I read this thread. Anyway, I've never had browned butter sauce so I googled it and came up with the following recipe. Sounds good & I think I'll give it a try.

Directions:

There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

This recipe for Old Spaghetti Factory's Spaghetti with Burnt Butter serves/makes 4

[ILuvGurls]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

do i detect just a little.........

http://i52.photobucket.com/albums/g14/duke1948/Emoctions/sarcasm.gif

[peggygee]

Tonight I'll be burning a t-bone steak and siding it with long grain wild rice and collard greens, if i feel the need I might hit up cheesecake factory for some oreo cheesecake for dessert.....................

Thanks for the idea. i think I will go with steak, collard greens, and since
I have 10 pounds of potatoes, I'll make mashed potatoes.

I had butter in the freezer, tastes like freezer burn, I may have to burn
it to make it taste decent.

[rvince]

burnt butter sauce?
do you have a link to the recipe?

[Quinn]

Something my wife introduced me to for pasta dishes:

locatelli Romano.

It's fantastic.

-Quinn

[elo]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.I don´t care about your cooking skills when i can have you for dessert,Vicki. :wink: :P

[Felicia Katt]

finally, a thread about limp noodles :)

meow

FK

[crayons]

I like how JohnnyWalkerBlackLabel's signature is a compilation of sexual images. It sort of adds a French feel to this thread about dinner.

[MrsKellyPierce]

I am making baked Lemon Pepper Chicken breast, which is almost done. Homemade potatoes with lots of butter, and corn on the cob. With some Tea :P just thought I'd share what I'm cooking.

How I bake my chicken breast ..is put it in a glass baking tray fill it half way full with water..then add the seasoning to the water and on top of the chicken that's frontside up. Then After about 20 minutes I turn it over and seasont that side. About 40 to 50 minutes later. You have nice juicy chicken breast.

[Vicki Richter]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.

[elo]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.Catfight,catfight! :lol:

[MrsKellyPierce]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry. :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: but chicken breast goes well with spaghetti :P

[LG]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

Sounds delicious Vicki. I've never made that.

I'm probably not cooking anything fancy tonight, but I did make risotto this week.

Had dinner a few hours ago (hey, it's midnight here!). Spaghetti tossed with a spoonful tomato sauce (just tomato paste, olive oil, herbs and spices), chopped black olives, diced onion and a touch of garlic. Grated a little hard cheese on top. Simple but nice.

Tomorrow I'll probably have a curry, though. Bhuna is a favourite, washed down with some ice cold beer.

[chefmike]

All lemon-pepper(culinary sodomy) chatter aside...

Brown butter with with pasta sounds interesting, Vicki...but I'd have to throw some seafood into the mix and omit the grated cheese(due to the seafood)...

But I've been craving pasta this weekend...and I'm really feeling like something hearty...maybe Linguini Bolognese... even better since a new episode of Rome will be on shortly...

And yet I wanna take it to a retro-diner-comfort kind of dish...so I think I'm gonna to finish it as a baked pasta...I'm just saying... :wink:

[chefmike]

Tonight I'll be burning a t-bone steak and siding it with long grain wild rice and collard greens, if i feel the need I might hit up cheesecake factory for some oreo cheesecake for dessert.....................

Thanks for the idea. i think I will go with steak, collard greens, and since
I have 10 pounds of potatoes, I'll make mashed potatoes.

I had butter in the freezer, tastes like freezer burn, I may have to burn
it to make it taste decent.

Why do ya'll keep talkin about steak and collard greens?

What about the ribs?

And the cornbread?

And you had best not leave out the black-eyed peas!

[phxguy]

Vicki, why with burnt butter sauce? Does it make the spaghetti taste better?

[tg4me]

all this talk about chicken and pasta has left me in a fowl mood.

[Ecstatic]

finally, a thread about limp noodles :)

meow

FK
The reason Felicia gets my vote for top HA comic.... :!:


Brown butter with with pasta sounds interesting, Vicki...but I'd have to throw some seafood into the mix and omit the grated cheese(due to the seafood)...
For seafood in brown butter over linguini, you could stir in a little lemon or white wine and capers. Or add toasted walnuts and fresh sage and serve over pumpkin or sweet potato gnocci or butternut squash ravioli.

[chefmike]

finally, a thread about limp noodles :)

meow

FK
The reason Felicia gets my vote for top HA comic.... :!:


Brown butter with with pasta sounds interesting, Vicki...but I'd have to throw some seafood into the mix and omit the grated cheese(due to the seafood)...
For seafood in brown butter over linguini, you could stir in a little lemon or white wine and capers. Or add toasted walnuts and fresh sage and serve over pumpkin or sweet potato gnocci or butternut squash ravioli.

Agreed, gotta go with the capers...and not to patronize you, but that's quite the palate you have(not that you need me to tell you)... do you also make your own gnocchi?

Great chefs are born, not made...bravo!

[Ecstatic]

Agreed, gotta go with the capers...and not to patronize you, but that's quite the palate you have(not that you need me to tell you)... do you also make your own gnocchi?

Great chefs are born, not made...bravo!
Thanks, and likewise. I've tried to make my own gnocchi, but I've never done terribly well at it. Maybe I'm hypercritical, as my brother-in-law, who is both Italian and a fine cook, does and I've never been able to equal his. But if you have a good recipie--!

[LG]

Agreed, gotta go with the capers...and not to patronize you, but that's quite the palate you have(not that you need me to tell you)... do you also make your own gnocchi?

Great chefs are born, not made...bravo!
Thanks, and likewise. I've tried to make my own gnocchi, but I've never done terribly well at it. Maybe I'm hypercritical, as my brother-in-law, who is both Italian and a fine cook, does and I've never been able to equal his. But if you have a good recipie--!

I've seen some on the net. I can't imagine it would be that difficult, but I haven't made gnocchi yet. But I have made ravioli once.

I've also made Asian dumplings, but unlike with the ravioli, I used ready made dumpling pastry for that. As for capers, I like them in my puttanesca and some pasta sauces, but I'll go with a quote (by Nora Ephron, I think) that says:
Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it, tastes even better with capers not in it.

[Ecstatic]

I've seen some on the net. I can't imagine it would be that difficult, but I haven't made gnocchi yet. But I have made ravioli once.

I've also made Asian dumplings, but unlike with the ravioli, I used ready made dumpling pastry for that. As for capers, I like them in my puttanesca and some pasta sauces, but I'll go with a quote (by Nora Ephron, I think) that says:
Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it, tastes even better with capers not in it.
What I've never gotten down is the texture of gnocchi, but maybe it's time I tried again. I love making Asian dumplings; I was first taught the Tibetan variety by a Tibetan Buddhist monk (who also tried to convince me that the best way to prepare tea is to add butter [a substitute for yak cream], but no thank you. The dumplings were good, though.

[Quinn]

I just can't believe no one responded to my riveting endorsement of Locatelli Romano (not parmesan). Seriously, what do you villainous bastards have against Locatelli anyway?

-Quinn

[Felicia Katt]

I just can't believe no one responded to my riveting endorsement of Locatelli Romano (not parmesan). Seriously, what do you villainous bastards have against Locatelli anyway?

-Quinn

I thought Locatelli Romano was someone on the Soprano's. my bad! LOL

meow

FK

[tonkatoy]

i ate a box of tagalongs.


mmmmmm girl scouts

[Solitary Brother]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.

Your getting funnier and funnier.......and quite the bitch too.
I LIKE IT!

[Quinn]

I just can't believe no one responded to my riveting endorsement of Locatelli Romano (not parmesan). Seriously, what do you villainous bastards have against Locatelli anyway?

-Quinn

I thought Locatelli Romano was someone on the Soprano's. my bad! LOL

meow

FK

:lol: Now that would be riveting.

-Quinn

[skagator]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

Vicki, I would cook for you anything you may desire. And if I can't cook it there is always take out.

[RawNY]

Tonight I am making my favorite item dor dinner............reservations :wink:

[latrix67]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

I believe the French call it Beuree Noisette.
Sunday I scoffed a Pheasent Breast (shot by me :) ) with roast spuds,home made stuffing & gravy followed by Sherry Trifle. Special occasion my girls Birthday was on Tuesday. Followed by a bottle of wine,not too much booze as we were still suffering from Paddies day...

[wombat33]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.


Have you a good recipe for scallion pancakes????

[ohioboy]

I love cooking...its not difficult, all you have to do is show alittle interest in what your doing...cook with love as they say.

[chefmike]

I love cooking...its not difficult, all you have to do is show alittle interest in what your doing...cook with love as they say.

I bet you make a great a great hot dog.... :roll:

[ohioboy]

DAYUM!! did you just come up with that???!!

[chefmike]

DAYUM!! did you just come up with that???!!

Rumor also has it that your microwave popcorn is to die for, tardboy...

[the Adrienne Barbeaubot]

I had orzo with meat and sauce,salad on the side, and bread to soak up the sauce. MMMM...MMMM...DEEEEEEEEEELICIOUS!

[lisaparadise]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.omg thats my favorite meal what times dinner chicky im cumin over

[ottorocket]

Tonight i am planning Moroccan. K'seksoo Beïdaoui (Couscous Casablanca style), and Chicken B'stilla accompanied by a large fresh salad and Sorbet i made ahead of time. Yum!

[Lick UR Lovely]

I'd marry a girl that could COOK! LOL Tonight I'm eating frozen Stouffers stuffed bell peppers and brussel sprouts... :cry:

[stevenb43]

Vicki, you can cook for me anytime.....