Describe in Detail a Deliciously Delectable Dish

[Tuesday Afternoon]

include recipes and pictures if you so desire.

[ZombieHorde]

1. I just posted this recipe which contains a chicken substitute.

[Tuesday Afternoon]

2. I just clicked on your thread and

LMAO

[ZombieHorde]

5. Thanks, the picture made me laugh, so I thought I would share. nt

[HiFructosePronSyrup]

10. Best Martha Stewart episode ever. It's a good thing.

[ZombieHorde]

11. Awesome!

[crim son]

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.

[ZombieHorde]

4. I love fish. nt

[crim son]

7. Me too.

I was alone for much of this summer and I ate it relentlessly. Miss it.

[Ptah]

6. Enchiladas:

[jobycom]

8. Water.

Wonderfully wet. (I'm sticking with your alliterative tone).

[Tuesday Afternoon]

9. wildly wicked and wonderfully wacky of you

[Tuesday Afternoon]

12. coleslaw on the hoo-hah

damn decadent. yo dog.

[MrScorpio]

13. Cheesecake

http://www.democraticunderground.com/discuss/duboard.ph...

[Tuesday Afternoon]

15. that looks wonderful.

[EFerrari]

14. I made black bean tamales today for the first time in years.

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.

[Bertha Venation]

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.

[guitar man]

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