Bachelor Food!

Chryst Krispies said:
I'm not drunk. You were concerned about protein intake. You said it HAS TO HAVE PROTEIN. Then you said carbs were a problem. I'm saying that if you eat more carbs your body won't need to take in as much protein cause it can use some of your carbohydrate intake instead. So you don't have to eat as much protein. This is obviously pretty oversimplified but that's the basic idea. Carbohydrates keep the balance. My whole point was basically don't cut out carbohydrates.

Anyway proceeeed.
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I hear ya dude, but I eat tons o' carbs, trust me (all whole-grains or veggies, of course) - I just don't want a meal that's ENTIRELY carbs
 
Sloan, dude, I am a FIEND for PB&B sammiches, The King spoke the truth (though I'll pass on the bacon :ill: ) PB&M could be one of the worst things imaginable, though, and what the hell was a gas station doing stocking sushi? :lol: And yes, celery sucks ass unless it's ridiculously finely diced.
 
I love Phat Thai. My mom grew up in Thailand and brought back a ton of recipes from there. Tasty stuff.

I'm thinking we need a sticky of bachelor recipes or something :P Or better yet, a forum FTP.

Shepherds Pie has got to be one of my favorite meals of all time. All time yo. Bring me a Shepherds Pie and Guinness from tap and I'm a happy man.

Metaltastic said:
And what the hell is Scrapple?
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wiki. Better hear it from wiki than from me....just sayin'.
 
neverpurify said:
you need to share that curry recipe dude. I fuckin love curry!
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Here you go:


Ingredients
2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish

Directions

In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.

Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

Except, I never have curry paste. I just mix curry powder with the oil, and use dried basil instead of fresh (because I almost never have fresh...but always have dried basil around).
 
Things to try with the Curry Chicken (if you so desire)

Toasted coconut
Crushed peanuts
Water chestnuts (if you care for added texture and no taste)

I need to stop reading this thread. I'm starving.
 
Your Foreman Grill came with a cookbook...use it! Also, your local American Heart Association can hook you up with recipe cards for tasty, healthy dishes.
 
aberration said:
Your Foreman Grill came with a cookbook...use it! Also, your local American Heart Association can hook you up with recipe cards for tasty, healthy dishes.
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Well actually, I got the Foreman grill at a yard sale for $10, but I'm sure I could find the cookbook in .pdf form! ;)

grywolf627 said:
No problem. :) I'm just getting you warmed up to cooking. First, microwave chicken curry...then George Foreman grilled chicken breasts...then up to pan sauteed chicken in a white wine and mustard sauce (yummy stuff). ;)
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Godammit, now I'm ravenous...time for some bachelor chow! :lol:
 
Metaltastic said:
Well actually, I got the Foreman grill at a yard sale for $10, but I'm sure I could find the cookbook in .pdf form! ;)



Godammit, now I'm ravenous...time for some bachelor chow! :lol:
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Here ya go, bro. Two simple chicken dishes using the same chicken seasoning blend:


Chicken/turkey seasoning

I don't use typical measurements for this, but this is a good starting point. Adjust accordingly for your own taste and the quantity you want to make. In a container of choice, pour:

- 1/4 inch layer of salt
- paprika (a little less than salt)
- black pepper (less than paprika)
- garlic powder (about same as paprika or little less)
- onion powder (less than garlic)
- optional celery salt (less than onion powder)

Blend well.


With this, you can make easy George Foreman grilled chicken. Just:

- Pour and rub olive oil on both sides of boneless, skinless chicken breasts**
- Sprinkle above seasoning liberally (but not TOO heavily) on both sides of chicken
- Cook in G.F. grill for about 7 minutes
- Place cooked chicken pieces in foil, loosely fold up and seal the foil, let chicken rest for 10 minutes.**
- EAT!! (sometimes I squirt some lime juice on the chicken before sealing the foil)

**These are the two most important things to do for grilling any meat on any indoor grill. One, coat the meat with oil. I prefer olive oil because of the taste, and it's healthy. And second, put the meat in foil and let it rest for about 10 minutes before cutting it up. It will be really moist and juicey (make your own jokes here).


Or, use the same seasoning to make easy slow roasted chicken (learned this from a Mariott Hotel chef):

- Use any chicken pieces you want, just make sure they HAVE bones and skin.
- The night before you want to cook this, heavily season all sides of chicken pieces, and arrange in an oven safe baking dish. Let sit over night. (The salt draws out moisture, and when cooked, will be drawn back into the meat, along with the other spices)
- When ready to cook, cover baking dish with foil.
- Put baking dish into oven, set oven to 300 degrees F. (do NOT preheat the oven!!!)
- Cook for about 2 hours, maybe a little longer (depending on size and quanity of meat).
- EAT!!! The chicken should be so tender it easily falls of the bones. Just beware the ultra salty skins and juices. Some like it, some don't.


I cook these all the time. The grilled chicken is my stand by dish when there's nothing else around and I have no idea what else to eat. Dice up the cooked chicken, and it's great in a salad.

Now I guess I should really get back to work. LOL
 
RockGuitarX said:
hahaha Unfortunately no. A lot of people think that it's Pad Thai (Americanized) but it's spelt Phat Thai and prounounced like "pat". ;)
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That's the first I've heard about it, and I don't go to a foreign restaurant unless it's operated by someone who moved to America to make a better life for their children, resisted pressure by the local mafia boss to let them in on a piece of the business, confronted dozens of angry bikers with only long-forgotten far eastern martial arts and poorly hidden cables, sought and destroyed the tough guy that tried to bring dishonor upon their daughter, and brought down a multi-billion-dollar crime ring with only a bit of cunning, some stir-fry, carefully-placed whoopee cushions, and a lot of explosives.

Jeff
 
Metaltastic said:
And what the hell is Scrapple? :lol:
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dude, it's weird as shit.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled.
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I'm used to having GRITS as like a side dish thing for breakfast, not this bullshit.
 
GAHH, that sounds unspeakably vile, good lord :ill: I can only hope it's cheap, which might explain its apparent appeal...
 
TUNA VELVEETA SHELLS & CHEESE X-TREME
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ingredients
1 CAN DICED TOMATOES
1 BAG STEAMABLE FROZEN BROCCOLI
1 BOX FAMILY SIZE VELVEETA SHELLS & CHEESE
1 LARGE BAG OF THAT TUNA STUFF

how to do it
COOK THE SHELLS
ADD THE REST OF THE STUFF
 
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