[Palomine]

Al Pastor (marinated pork):

[solvegas]

One of my favorites, Kraft's Macaroni and Cheese. I'm sure the food nazis disapprove. Oh fucking well.   

[MaxBigfoot]

One of my favorites, Kraft's Macaroni and Cheese. I'm sure the food nazis disapprove. Oh fucking well.   

I'm definitely not a food nazi, then.  I buy KD by the case.  Eat it plain, with ketchup mixed in, with weiners sliced into it, with kernel corn dumped into it, and mixtures of the aforementioned ingredients or other items.  I love KD.   

[Shara]

Al Pastor (marinated pork):

I have no idea what i'm looking at here

Pal clarifies: marinated chunks of pork, grilled with peppers and red onions, etc... served over a bed of rice. On the side is half a Haas avocado (sliced, drizzled in lime and cracked pepper) and some radishes.

[pedonbio]

Aloo Ghobi--A mixture of cauliflower and potato chunks in a mild sauce, served over rice. I'm trying to learn Indian cooking. I'm not very good at it.

Palomine recommends any of the books by Madhur Jaffrey especially 'Step by Step Cooking' if you're looking for a good overall primer on cooking foods from India and the Far East. She's an excellent cook and author, and that book and others can be had fairly inexpensively by searching at www.bestbookbuys.com. Good luck and enjoy!

[RDaneel]

Sushi, cold saki, hot wasabe, Akira Kurosawa on the tube. Domo Arigato!

[pedonbio]

Sushi, cold saki, hot wasabe, Akira Kurosawa on the tube. Domo Arigato!

Cold saki is an abomination in the eyes of everyone!

[Palomine]

Jeez, whatta day.

Received not one but TWO significant items of bad news, one of which will cost hours of my time to attempt to deal with, the other I can do nothing whatsoever about. As if that weren't enough, parts of my car are sufficiently disassembled to render it unusable as I'm currently only about a third of the way through a ridiculously convoluted repair procedure made necessary by the manufacturer making an original part out of plastic instead of metal (which is what the replacement part is made of).

So, when dinner time approached, I poured myself a large iced coffee, spiked it liberally with vodka and coffee liquor, put some old CDs up loud on the big stereo (starting with Book of Love's self-titled album), fired up the grill and then peeked in the fridge to see what might be there to work with. I wound up with a couple of hot Italian sausages with crimini mushrooms, cherry tomatos, peppers and scallions, along with a big pan of 'everything rice' which is basically leftover rice enhanced with whatever's around to be chopped up into it. This time, that meant bacon, carrots, slivered almonds, dried cranberries, parsley and queso fresco (crumbly Mexican cheese). The rice gets crisped up in olive oil and then plumped up with a few frozen cubes of chicken stock. Trust me, it's better than it sounds... the best part of the meal as a matter of fact.

Whatta day.

[Shara]

Tonight grilled gyros (made in an electric pizza pan for optimal flavor), with lettuce and sauce in wrappers with tater tots on the side (Giving my Japanese friend some more tastes of Europe )

[solvegas]

I had tuna helper. It was the pasta with peas version. Not gourmet but quite filling and very cheap. 

[solvegas]

  Just noticed Shara is 6666 on posts !  Quick, hide the women and ch1ldren !!  The horror, the horror ..... 

[homevintner]

Fresh green beans and new red potatoes from the farmer's market, along with some cheese curds that were so fresh they squeaked when chewed. Some black seedless grapes wrapped it up, and a large sweet iced tea tied it all together. Nothing fancy, but damn nice.

[Hiram]

Tonight I'm cooking Mrs Hiram and myself a pasta bake.

[pedonbio]

Nothing special: Broiled chicken breasts (ha!), basmati rice, and a green bean/mushroom mix. Daughter insisted on adding sauteed chard, which she insists only Mrs. PB can do correctly.

[pedonbio]

I have no idea what i'm looking at here

Pal clarifies: marinated chunks of pork, grilled with peppers and red onions, etc... served over a bed of rice. On the side is half a Haas avocado (sliced, drizzled in lime and cracked pepper) and some radishes.

One of those things Americans always forget to say to friends--Regional cooking is strongly influenced by 1) immigration; and 2) whom we "border". In the Southwest (including California) the regional cuisine in different from, but strongly influenced by Mexico, whose regional cuisine is different from, but strongly influenced by Spain.

Where I live, Seattle, the regional cuisine is strongly influenced by Scandinavian immigrants, the East Indian immigrants of British Columbia, and our "next door" (eliminating an ocean) neighbors, the Japanese. Rice is big.

Of course, I shouldn't forget salsa. Everybody likes salsa.