Favorite Recipies

strat's super quick spaghetti sauce:

Brown a half-pound of Italian sausage with a few cloves of fresh minced garlic, add one jar Classico Tomato & Basil spaghetti sauce, about 3/4 cup of Burgundy wine, and simmer. Serve over pasta of your choice, smothering with grated parmesan.

Garlic toast: butter bread, sprinkle on liberal amount of powdered garlic, top with parmesan, and toast to golden brown.

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Ah yes, I love substituting Italian sausage for the ground stuff in Italian dishes...

Try this marinade next time you fire up the grill....

This is one I normally don't measure out...just use common sense. The key is letting the steak get a good soak, at least a few hours.

Pineapple Juice, Brown Sugar, and a bit of soy sauce. Guaranteed to make your steak mouthwatering and sensational!

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That sounds so delicious. My favorite is mahi-mahi, mushrooms, green & yellow bell peppers, and shrimp skewered onto bamboo sticks with a squeeze of the lemon & a touch of terriokki cooked over a slow fire. I think I'll go fire up the grill.

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I could go on for hours.

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Just curious: Any of you Forum folks experienced Indian (meaning from India, Asia) food? If so, could you take the pains and (if possible) list the dishes you've tried and which ones you like/dislike?

Just curious as to how well what type of food is recieved around the world

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In America, even Chinese food isn't really Chinese. So I doubt our Indian is the same as yours. There was an Indian place open around here for years, but I never visited it.

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Hmmm... good point. Anyone else?

Well, it can't be TOO different now, can it?

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I have had authentic Indian food twice:
1. Black Beans with Rice - excellent (if you not the type of person who has to have meat with every meal)
2. A dip (blank on the name) in which the participants scoops up with small tortia-like wafers, whilst sitting in a circle around the crockery that contains it - very exotic, and quiet pungent till gotten used to

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Was the dip thin/waters/creamy/thick?

Green or White or Yellow?

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It kinda had the texture of slightly thick french oinion potato chip dip with a texture.

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And who is the master of fox hounds?
And who says the hunt has begun?
And who calls the tune in the courtroom?
And who beats the funeral drum?

What about if you post an Indian receipe? To tell the truth, I have no idea what Indian cuisine consists of.

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"Thus, every communist should become an active participant in this electoral upsurge, if he or she hasn’t already done so. The avenues are many and the possibilities are nearly limitless." -- Sam Webb, chairman, Communist Party USA (speaking of Obama / Clinton)

Are there any "Indian cousine" resturants near you? (Authentic of course)
It's worth trying.

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And who calls the tune in the courtroom?
And who beats the funeral drum?

London, and most if not all of Britain has many, very many Indian restuarants run and operated by real Subcontinentals. In fact, it has been reported that fish and chips has been replaced by curry as the nation's favourite take-away (take out). One assumes it's lamb (meat) curry.

J enjoys lots of the hotter dishes like Madras but not the hottest Vindaloos, and usually his meat of choice is chicken. Me, I don't see the reason for burning my face off just to enjoy a meal so I go for the milder dishes, the wuss curries like kormas or tandoori chicken. Normally I choose a chicken korma but sometimes I'll have meat or king prawn (large shrimp). That and a plain Nan bread with mango chutney and I'm happy.

Mmmmm...

I went to a very new Indian restaurant in Los Angeles - I was surprised that there were Indians in America - in the early eighties but it was nothing like anything I'd tried in London.

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I second that, man.
No Indian food without rice, for me, though.

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