So I ended up cooking for like five hours today. It was really satisfying, and now I'll be eatin' pretty for at least a week. Currently residing in my fridge is
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My sauce, while also tomato-based, is a much greater treat (for the non-vegetarian palate). Saute a couple onions in olive oil, add sliced carrots, then cut some mushrooms lengthwise (to accent their long stalks) and add those. Add a touch of salt. Fry the steak cubes and chicken cubes with garlic and pepper, being careful not to overcook them. Add basil and parsley to the simmering tomato sauce, then mix everything together. Add halved baby-tomatoes afterward, so that they take on a little of the heat but don't cook down. Serve over any sort of pasta.
While I like celery and green peppers, I've never liked the taste that suffuses into the sauce when you cook with them. But that's just me.
As per the steak and chicken - sure, you could do without them, or replace them with more varieties of mushrooms. Pretty fun guy, oh yeah.
Re: as promisedskamp21August 26 2004, 11:03:02 UTC
That sounds fabulous. I might have to try it.
My method of making sauce is terribly unsophisticated--I chuck everything into the simmering tomato sauce without sauteeing or otherwise cooking any of it first. But it's an improvement over just chucking Prego over my pasta.
Me and Robin (well, me, I don't think Robin quite understood what I was getting at) thought about trying to make an SUV-tipping internet comic, chronicling our SUV-tipping adventures. You could do some interesting camera tricks to make it look like the SUV was fighting back, and stuff
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No, there were no options for stealing a tip. As a turf sport, clear boundaries had to exist in order to prevent direct inter-team confrontations. Turf could be changed, gained, or lost depending on the result of the previous season - often times such turf negotiation took place at the same time as the rookie draft picks were being decided. Discontent with being traded for turf, many star players chose to become free agents
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SUV-tipping, heh...you could even do that here in baltimore, where it's *not* a cow-town like denver! ;)
ps: what, exactly, is almost-vegan potato salad? i mean, anything could be "almost-vegan" provided you take out the nonvegan stuff...like for example, almost-vegan fried batter with chicken. :P
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Saute a couple onions in olive oil, add sliced carrots, then cut some mushrooms lengthwise (to accent their long stalks) and add those. Add a touch of salt. Fry the steak cubes and chicken cubes with garlic and pepper, being careful not to overcook them. Add basil and parsley to the simmering tomato sauce, then mix everything together. Add halved baby-tomatoes afterward, so that they take on a little of the heat but don't cook down. Serve over any sort of pasta.
While I like celery and green peppers, I've never liked the taste that suffuses into the sauce when you cook with them. But that's just me.
As per the steak and chicken - sure, you could do without them, or replace them with more varieties of mushrooms. Pretty fun guy, oh yeah.
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My method of making sauce is terribly unsophisticated--I chuck everything into the simmering tomato sauce without sauteeing or otherwise cooking any of it first. But it's an improvement over just chucking Prego over my pasta.
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ps: what, exactly, is almost-vegan potato salad? i mean, anything could be "almost-vegan" provided you take out the nonvegan stuff...like for example, almost-vegan fried batter with chicken. :P
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