Foodgasms

[Saint Peter]

And then you realise you're eating bacon. Once the chocolate melts away, you're left with little chewy bits of bacon and it's a texture I don't care for in the context of chocolate. It puts me off so much that I can't fully enjoy the flavor of the bar.

Foodgasms, like all other gasms, are a very personal thing and in the eye of the beholder. In the toolbox, I put my hammers in the hammer drawer and dead body parts in the dead body parts drawer. I would give the bacon bar a try, but there is a good chance that would be the last time.

 

[Batch]

I had some ahi tuna Thursday that gave me this reaction, YUM!!!


*licking my lips thinking of it*

had salmon last night with a marinade of sorts, lemon, and dill creamy sauce with little red potatoes w/garlic and butter.

 

[Collette]

It's chocked full of vanilla bean seeds and the aroma is just heady. Soooo yummy. I used it in a lot of my baking yesterday!

I'm gonna get some and rub it on my pulse points.

 

[Batch]

I'm gonna get some and rub it on my pulse points.

*smiles*

 

[Batch]

Foodgasms, like all other gasms, are a very personal thing and in the eye of the beholder. In the toolbox, I put my hammers in the hammer drawer and dead body parts in the dead body parts drawer. I would give the bacon bar a try, but there is a good chance that would be the last time.

I don't think I could try the bacon bar...

*peers into Petey's box...*

 

[JustSkye]

I'm gonna get some and rub it on my pulse points.

And I have this vision of Torti walking around you like a hungry puppy wanting a lick!

 

[Saint Peter]

I don't think I could try the bacon bar...

*peers into Petey's box...*

Stainless steel with roller bearing drawers.

*beams*

 

[Collette]

And I have this vision of Torti walking around you like a hungry puppy wanting a lick!

Hmmm...

*adds a few more areas to put the paste on*

 

[Batch]

Stainless steel with roller bearing drawers.

*beams*

I just got a girly woody.

 

[Saint Peter]

I just got a girly woody.

No touching!

Look with your eyes, not your meathooks.

 

[Batch]

No touching!

Look with your eyes, not your meathooks.

why do I suddenly feel like begging?

wow.

 

[Saint Peter]

why do I suddenly feel like begging?

wow.

Well, okay. Go ahead and play. Stay out of the Starrett drawer. That stuff is expensive.

 

[Batch]

Well, okay. Go ahead and play. Stay out of the Starrett drawer. That stuff is expensive.

ummm WOWW

 

[Saint Peter]

ummm WOWW

Thanks, Baby!

:beams:

 

[Batch]

Thanks, Baby!

:beams:

*smiles*

I do love tools.

 

[Saint Peter]

*smiles*

I do love tools.

The Box only watches over the hand tools. The electrics go in the toter.

 

[Batch]

The Box only watches over the hand tools. The electrics go in the toter.

You are adorable. *kiss*

 

[tortoise]

And I have this vision of Torti walking around you like a hungry puppy wanting a lick!

Hmmm...

*adds a few more areas to put the paste on*

*grins*

You are utterly lickable, whether you are adorned with vanilla goodness or not.



The hungry puppy image made me smile, though.

 

[Lavared]

http://tortle.com/lit6/tday/IMG_7217.jpg

http://tortle.com/lit6/tday/IMG_7216.jpg

Your photographs look more appetizing than the original one from the book or magazine. I'm going to try this for Christmas dinner.

 

[Lavared]

Chicken Bacon Roulades
Chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
http://www.elise.com/recipes/photos/chicken-bacon-roulades.jpg

4 shallots, thinly sliced
10 bacon slices (about 1/2 pound)
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
6 Tbsp grated Parmesan (about 1 ounce)
1 Tbps olive oil
1 clove of garlic, minced
1/3 cup dry white wine
2 Tbsp unsalted butter
1 1/2 Tbsp flour
1 1/4 cups chicken broth
1/4 cup heavy cream

1 Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.

2 Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.

3 Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.

4 Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

Serves 4.

I made this last night and it was wonderful: especially the sauce.

 

[tortoise]

Your photographs look more appetizing than the original one from the book or magazine. I'm going to try this for Christmas dinner.

It has been the hit of every party where it was served.

 

[tortoise]

This looks wonderful! Definitely making it soon.


Saw this on "Everyday Italian" and tried it this past week. Very easy and fast. (Careful w/ the red pepper flakes.)

Quick and Spicy Tomato Soup
http://i63.photobucket.com/albums/h134/collette_mtb/ei1005_tomatoesoup_e.jpg


3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

I made this last night. So quick, so easy, and completely delicious. I added a bit of fresh turkey at the first stage, and upped the pasta quotient a bit. It was a huge hit, and, as is the case with most soups, even more delicious the next day.

 

[gravyrug]

We did the party snack supper tonight. Little smokies in brown sugar/mustard sauce, several different cheeses, a couple different breads. Lovely.

 

[sequelae]

Rachel's pomegranate yogurt. All the flavors are heavenly and cultured.

 

[Collette]

I made this last night and it was wonderful: especially the sauce.

I missed this one! I'll definitely be giving it a try.

I made this last night. So quick, so easy, and completely delicious. I added a bit of fresh turkey at the first stage, and upped the pasta quotient a bit. It was a huge hit, and, as is the case with most soups, even more delicious the next day.

I'm glad you enjoyed it, hon. I just had a bowl of it tonight.