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Describe in Detail a Deliciously Delectable Dish

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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 12:56 AM
Original message
Describe in Detail a Deliciously Delectable Dish
include recipes and pictures if you so desire.
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ZombieHorde Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:01 AM
Response to Original message
1. I just posted this recipe which contains a chicken substitute.
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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:02 AM
Response to Reply #1
2. I just clicked on your thread and
LMAO :D
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ZombieHorde Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:10 AM
Response to Reply #2
5. Thanks, the picture made me laugh, so I thought I would share. nt
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HiFructosePronSyrup Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:39 AM
Response to Reply #1
10. Best Martha Stewart episode ever. It's a good thing.
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ZombieHorde Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:49 AM
Response to Reply #10
11. Awesome!
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crim son Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:08 AM
Response to Original message
3. I have to vote for "Crispy Fish" which is a chinese dish
with origins I don't know but I think it's standard on American Chinese menus. It's a whole fish deep-fried, covered in a wonderful sauce and sprinkled liberally with cilantro leaves. It's FREAKING MAGNIFICENT. There are lots of recipes out there and I'm not sure which is the most delicious.
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ZombieHorde Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:09 AM
Response to Reply #3
4. I love fish. nt
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crim son Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:23 AM
Response to Reply #4
7. Me too.
I was alone for much of this summer and I ate it relentlessly. Miss it.
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Ptah Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:18 AM
Response to Original message
6. Enchiladas:
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:26 AM
Response to Original message
8. Water.
Wonderfully wet. (I'm sticking with your alliterative tone). :)

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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 01:29 AM
Response to Reply #8
9. wildly wicked and wonderfully wacky of you
:)
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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 01:37 AM
Response to Original message
12. coleslaw on the hoo-hah
damn decadent. yo dog.
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MrScorpio Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 01:56 AM
Response to Original message
13. Cheesecake
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Tuesday Afternoon Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 09:52 AM
Response to Reply #13
15. that looks wonderful.
:9
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EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 02:16 AM
Response to Original message
14. I made black bean tamales today for the first time in years.
Edited on Fri Sep-18-09 02:17 AM by EFerrari
The masa has fresh roasted corn and ancho chiles and jack folded into it and the black beans are refried from a great black bean soup of Mark Miller's. The tamale recipe is small, only ten, and it's very manageable. I wish I could find some larger corn husks, though, to make them a little bigger.

Black Bean Soup

6 qts of water with 1.5t salt. In cheesecloth: half an onion, a bunch of cilantro tied, two jalapenos cut in half lengthwise, 4 cloves of garlic a little mashed, 1.5t of peppercorns, 1t each of Mexican Oregano, coriander and cumin seed roasted together and then ground up together, 2 bay leaves and 1/2 t dried thyme. Let it simmer in the water for 15 minutes. Throw in 1 lb black beans and 1/2c tomato puree. Cook slowly -- 3-5 hours or until tender.

If you like the soup thicker, you can puree a cup or so of cooked beans and toss them back into the pot.
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Bertha Venation Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 10:39 AM
Response to Original message
16. chicken thigh sandwich
Don't know how much detail I can go into, but this sandwich I once made was heavenly.

I browned the boneless chix thighs, then put them aside and deglazed the pan with some soy sauce and a little bit of teriyaki sauce, not much. Then I put the thighs back in and covered it and let them simmer.

When they were done, I took them out again and put in onions and sweet red peppers.

When those were done, I put the chix and the peppers on a soft sub roll and topped it with fontina cheese.

YUM!! I need to make that again.
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guitar man Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-18-09 10:47 AM
Response to Original message
17. My pulled pork
I make it from pork shoulder. I'll start the night before by injecting my special marinade and sealing it up in a bag. The next day I'll smoke it, 1 hour per pound at 200 degrees, then after it rests, pull it from the bone and roll it in the au jus that it cooked in. It is smoky, spicy and will literally melt in your mouth ;)

the shoulder in the pictures is 10 1/2 pounds, cooked it literally all day





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