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yedi
Trad climber
Stanwood,wa
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Topic Author's Original Post - Oct 15, 2010 - 09:38pm PT
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The favorite used to be Kraft mac and cheese with a can of tuna or Ramen with tuna.
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Peter Haan
Trad climber
San Francisco, CA
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Oct 15, 2010 - 09:49pm PT
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Look what Donini and Maestri are up to just before dinner at the World Sushi Conference:
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Toker Villain
Big Wall climber
Toquerville, Utah
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Oct 15, 2010 - 09:51pm PT
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Maestri looks a little compressed.
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 15, 2010 - 10:55pm PT
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Friend just made me homemade enchiladas. A new receipe comprised of fresh spinach, chicken, 4 groovy cheeses baked with green sauce and green onions....awesome. Side dish, mixed lettuce salad with strawberries, mandarin oranges, toasted top ramen and slivered almonds annointed with Chinese Chix Salad Dressing. Stellar. :D
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JOEY.F
Social climber
sebastopol
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Oct 15, 2010 - 10:57pm PT
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You could afford Kraft?
Stylin!
(Great Pic!)
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SteveW
Trad climber
The state of confusion
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Oct 15, 2010 - 10:58pm PT
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Ron, you didn't!!!!!!
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Lynne Leichtfuss
Trad climber
Will know soon
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Oct 16, 2010 - 12:04am PT
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Yeah, Joey, bitd you even ate hand me down's ..... anything food wise handed to you, you pretty much ate. :D
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Mighty Hiker
climber
Vancouver, B.C.
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Oct 16, 2010 - 12:37am PT
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jstan would be all over this thread. His favourite dinner, AFAIK. Wonder what he's up to?
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Chinchen
climber
Way out there....
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Oct 16, 2010 - 02:11am PT
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Wayno
Big Wall climber
Seattle, WA
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Oct 16, 2010 - 02:16am PT
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Meatball sammich, several beers.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 16, 2010 - 02:18am PT
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Friday nite lite: Barnier Lucque olives, pulpo (octopussy to you gringos),
and a really olde and stinky Gruyere washed down with a Blue Chimay - HEAVEN!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 17, 2010 - 01:08pm PT
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Last night was Pizza Night.
I'm thinking tonight will be Lasagna Night. I made a big batch of spaghetti sauce last week, and I'm getting tired of eating it over pasta.
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Chaz
Trad climber
greater Boss Angeles area
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Oct 17, 2010 - 02:22pm PT
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Thanks, Tami.
It was simple, too.
I used Pilsbury DoughBoy Crouissant dough for the crust. I got two tubes, intending to make a 14" pizza, but the more I rolled out the dough, the more it wanted to contract. So I used the ten-inch oven instead.
I'll use pizza crust next time. If I could make dough that doesn't end up hard as a rock crust, pizza would be cheap eating.
I remembered to oil the oven this time.
I found out speghetti sauce, even the thick meat-sauce I make, works fine as pizza sauce. Better than anything else I've used. Good thing, because I still have a bucket full of it in the fridge.
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SteveW
Trad climber
The state of confusion
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Oct 17, 2010 - 06:36pm PT
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TAMI---YOU DROOLED ALL OVER MY SCREEN!!!!! YUCK!!!!!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 03:02pm PT
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Last night was Lasagna Night.
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Mighty Hiker
climber
Vancouver, B.C.
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Oct 24, 2010 - 03:15pm PT
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Apparently Chaz will eat anything that a) is Italian, and b) is cooked in a nice cast iron pot. Looks good to me!
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Chaz
Trad climber
greater Boss Angeles area
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Oct 24, 2010 - 04:01pm PT
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Right now I do !
I made a big batch of spaghetti sauce a while back, and I've been eating some of it almost every meal since.
The Dutch Oven meals were the only ones worth taking pictures of.
( the Italian Omlettes were pretty good, so were the Spaghetti Sandwiches in Pita Bread )
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Ghost
climber
A long way from where I started
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Oct 24, 2010 - 04:38pm PT
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Salad of lettuce, heirloom tomato, and gorgonzola, braised goat shanks with home made fettucini. Washed down with a bottle of good Barbaresco.
That's pretty Italian.
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guido
Trad climber
Santa Cruz/New Zealand/South Pacific
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Oct 24, 2010 - 04:49pm PT
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