The Song Fight Bulletin Board

Let's get this Monday started! (Well, it's 7am on the east coast of the US anyway. J$ is probably reading this over lunch. Time zones freak me out.)

I'm off to work in a few minutes. Gonna be busy. Tonight I'm practicing with that new band again.

QotD: What's your favorite thing to cook?
For me, nothing beats a simple ol' grilled cheese sandwich. I could go for one of them right now.

I like to cook and if I were cooking a grilled cheese right now I'd add a slice of tomato. Stove top popcorn is coming to mind though, and is about the only thing I'm confident enough to brag about how good I make. The BEST! Although I might challenge M and BLT to a pizza cook-off if there's ever a Songfight! chef battle.

I love grilled cheese, with Vermont cheddar, a tomato slice, and dejon mustard on the cheese side.

I miss cooking a lot. But I'll be making my traditional pumpkin stew-in-the-pumpkin this Friday, which is divine. It's fun to make and the result always impresses.

Paco Del Stinko wrote:I like to cook and if I were cooking a grilled cheese right now I'd add a slice of tomato. Stove top popcorn is coming to mind though, and is about the only thing I'm confident enough to brag about how good I make. The BEST! Although I might challenge M and BLT to a pizza cook-off if there's ever a Songfight! chef battle.

Now THERE's an idea for a SF Live! I think a number of the fighters 'round here are closet chefs. Songfight and Iron Chef-type challenge. The audience could reap the benefits!

My pizza last night was yummy.



I don't know if I have a favorite thing to cook. Hmmmmmm.....Have to think about that.

QotD:<a href="http://songfight.net/forums/viewtopic.p ... light=cook" target="resource window">Welcome to June 11th</a>

Ha, we need an archive list for Question of the Days. We're starting to repeat ourselves.

Anti-M... I'm totally out of the closet on this one. I LOVE to cook. It's er... 'just fabulous' if you will.

Haha, that's funny. Exact wording and everything. Oh well.

I should look through and see if I gave a different answer in June. EDIT: Yep, burritos. Well, they're good too, and fun to cook. But I said grilled cheese this morning, and I stand by that. Mmm.

anti-m wrote:

Paco Del Stinko wrote:I like to cook and if I were cooking a grilled cheese right now I'd add a slice of tomato. Stove top popcorn is coming to mind though, and is about the only thing I'm confident enough to brag about how good I make. The BEST! Although I might challenge M and BLT to a pizza cook-off if there's ever a Songfight! chef battle.

Now THERE's an idea for a SF Live! I think a number of the fighters 'round here are closet chefs. Songfight and Iron Chef-type challenge. The audience could reap the benefits!

OK - lit gas ranges on stage so we can cook (and drink) WHILE playing! Things start getting interesting from there.

SFL: Salt-n-Peppa!

The stove tops would have to be mic'd up so you could run the sounds through loops and effects, at volume, and played live as well. Like the chefs are rappers, and you get a DJ/saucier type assistant. Messy mics that taste good. And drinking near open flame is always fun, too!

I swear to god, I cannot hear any of the 2 alarms I set every morning. I think my subconscious knows that attending classes would make me snap and kill everyone and then myself. So it lets me sleep. Anyway, I'm getting back into a normal schedule after being a zombie in a friend's short film. Hopefully it turned out well, I was sticky and exhausted all Saturday and got blood on everything I tried to eat. Yew.

Now, I listen to the Kinks and ignore my various responsibilities to society.

qotd: Grilled tuna steak with just a little bit of salt and pepper and a teeny squeeze of lime juice. Delicious every time, and I can usually get the inside hot while keeping it raw. Mmm.

qotd: <a href="http://www.youtube.com/watch?v=S7GGkKpBR-g">phat beats</a>

QOTD: The only things I really know how to cook are eggs. I enjoy making food, but I don't really have a lot of expertise in that area.

anti-m wrote: I think a number of the fighters 'round here are closet chefs.

Guilty as charged.

I'm big on Asian gear - especially Thai and Vietnamese, but also like doing Mediterranean stuff like Spanish, Moroccan and Greek. At a dinner party recently I did a Moroccan-style leg of lamb - slow cooked with saffron, dried fruit, almonds and honey, served on a spicy couscous. Just magnificent.

WeaselSlayer wrote: qotd: Grilled tuna steak with just a little bit of salt and pepper and a teeny squeeze of lime juice. Delicious every time, and I can usually get the inside hot while keeping it raw. Mmm.

Yes...mmmm

Well, I just got all inspired, and I'm going to make this for dinner:

http://www.irishabroad.com/Culture/Kitc ... ?RcpID=253

I've only made it once before and I think they call for at least twice as many onions as it actually needs, but I do love some onion soup, and this recipe adds an extra Irish touch...

Charles (KA)

Incidentally, I have <a href="http://schadenfood.org/">yet another website</a> that I'd like people to submit their culinary horror stories to (I need to get the ball rolling!), if they don't mind.

fluffy wrote:Incidentally, I have <a href="http://schadenfood.org/">yet another website</a> that I'd like people to submit their culinary horror stories to (I need to get the ball rolling!), if they don't mind.

Oh my god, that's got to be the best website name ever!

(Or right up there, anyhoo!)

fluffy wrote:Incidentally, I have <a href="http://schadenfood.org/">yet another website</a> that I'd like people to submit their culinary horror stories to (I need to get the ball rolling!), if they don't mind.

You mean by using the submit button? Or just fill up with comments to one of the posts?

By using the submit link, which is just a regular ol' email link. I don't have any fancy-pants submission system yet.

Though I guess posting a comment would work, too, since comments are moderated. But I'd prefer to just get it by email since it's less work for me.

anti-m wrote:

fluffy wrote:Incidentally, I have <a href="http://schadenfood.org/">yet another website</a> that I'd like people to submit their culinary horror stories to (I need to get the ball rolling!), if they don't mind.

Oh my god, that's got to be the best website name ever!

I actually came up with the name first and thought, "Oh man, what kind of site can I make with that name?"

fluffy wrote:

anti-m wrote:

fluffy wrote:Incidentally, I have <a href="http://schadenfood.org/">yet another website</a> that I'd like people to submit their culinary horror stories to (I need to get the ball rolling!), if they don't mind.

Oh my god, that's got to be the best website name ever!

I actually came up with the name first and thought, "Oh man, what kind of site can I make with that name?"

That is a good name and interesting concept. Because it's always entertaining to hear others cooking disasters.

WeaselSlayer wrote:Delicious every time, and I can usually get the inside hot while keeping it raw. Mmm.

I hate to quote myself (duh no I don't) but I had to take this chance to point out how disgustingly sexual this sounded.

Oh yeah, QOTD: I enjoy all sorts of cooking, but I really enjoy making decadent desserts. I mentioned my Peach Cheese Cake last time, so I'll go with something my Mother in law requests every time she visits.

Chocolate Almond Butterscotch Lasagna
This is a creation that I came up with after eating a chocolate mousse cannelloni at an Italian Ristorante. It wasn't very good, the noodle was starchy and tough, the mouse was bitter, but after eating it I thought of the things I could do to make it better, and my friend told me of a pasta dessert that she had once and loved. So that was all the inspiration that I needed.

Basically it's made just like lasagna, except with chocolatey, butterscotchy, almondy goodness.

The Noodles - After boiling and rinsing the lasagna noodles, I soak them in Cream De Menthe for about 20 minutes.

The filling - I beat together about 2 or 3 pounds of ricotta cheese, coco, powdered sugar, vanilla, almond extract and 2 eggs. (I add 3 tablespoons of instant coffee if I'm feeling mocha'ish)

The layers - start with the ricotta, then about a half cup each of semi sweet chocolate chips, coarsely crushed toasted almond, then a layer of the soaked lasagna noodles. Continue layering except every other layer use butterscotch chips in place of the chocolate chips. I try to get at least 4 layers, preferably 5 and end with a layer of the ricotta, chocolate chips and almonds.

Bake - 350 oven for about 45 minutes, or until it has fully risen. Remove and let cool. I like it both warm or cold, but my Mother in law loves it warm and melty.

Serve - I mix up just regular cool hhhwhip, a little bit of the Cream De Menthe and some coco powder. Makes a great topping. Then after I add a big dollop of the cool whip, I shave either white chocolate because the contrast looks cool, or just regular chocolate. Serving sizes should be the same size that you would serve lasagna.

She always tells me I should enter it in a contest because it's so unique. Then one day I was looking at a desserts cook book at Bed Bath and Beyond and there were like ten different Lasagna dessert recipes, lol. So much for being unique.