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Thread ID: 96263	2009-01-04 10:11:00	Whats your favorite dish to cook (late-night?)	Chilling_Silence (9)	PC World Chat

Post ID	Timestamp	Content	User
734985	2009-01-06 11:38:00	Nothing survives dinnertime in my house. When Im working evening shifts, my fave lately has been Tacos!!! Dam straight! Bloody excellent feed! Hows your bedroom smell in the morning?? :sleep;)	apsattv (7406)
734986	2009-01-07 09:19:00	easy stuff coffee is always good (since its a staple part of my diet ill count it as food:waughh:) apples, bread, left overs from dinner :rolleyes: im bad at cooking :(	Fifthdawn (9467)
734987	2009-01-07 09:25:00	Fried rice is good, but takes far too long to cook for a late night snack if you don't have some boiled rice in the fridge. A couple of nights ago I was cooking up an omelette & decided to chuck in the leftover rice from lunch (don't ask me why - I don't know what possessed me). It actually ended up being quite nice.	Greven (91)
734988	2009-01-07 09:48:00	Crumpets toasted, smeared with thick honey, slice of tasty cheese & grill. Quick & easy!	BobM (1138)
734989	2009-01-07 10:10:00	Hows your bedroom smell in the morning?? :sleep;) Dont know, Im hardly there. Tonights feed is homemade hamburgers!:banana	rob_on_guitar (4196)
734990	2009-01-07 10:22:00	Toast with lashings of butter and peanut butter!! Ken :thumbs: This. Though I have to admit, when I tell people this, and they're like "Why do you have butter with peanut butter?" I just give them the biggest :stare: :lol: (eating some now :p)	--Wolf-- (128)
734991	2009-01-07 10:23:00	Just 2.5 meals for me. Brunch, Lunch and Dinner. I skip brekkie and starve till lunch. So far I've lost half a kilo in a week :rolleyes: "Why do you have butter with peanut butter?" Crunchy Peanut Butter, Nutella and a smidgen of honey on one slice of bread folded.	bob_doe_nz (92)
734992	2009-01-07 10:28:00	Crunchy Peanut Butter, Nutella and a smidgen of honey on one slice of bread folded. Now that's interesting... However. SMOOTH Peanut Butter all the way! :clap	--Wolf-- (128)
734993	2009-01-07 21:15:00	Paella (en.wikipedia.org). You need a Paella dish (doesn't work well in a standard pan, but you can manage at a pinch). There are endless variations and "official" ways of making Paella. This is my bastardized and yummy version I've developed over the last 15 years or so. Chicken (thighs), Good quality (high-meat content) sausages (spicy Spanish Chorizo is great but my kids aren't up for it so I usually use franks) Saffron (don't skimp and use cheap stuff) Fresh Rosemary A couple of tins of diced tomato or if you've got a whizzy thing you should mash em up 2-3 teaspoons of Paprika (again, get the good stuff) Chickpeas Butter beans Green beans Risotto rice (short grain Mediterranean rice) Put a decent amount of Saffron (and couple of good pinches - the stuff is expensive) in a bowl and pour in boiling water. Let it soak. While that's going on fry chopped up chicken and sausages with the paprika in the pan, in some olive oil. Once that is well browned and sealed, put in the tomato, pour in the saffron-soaked water, all the beans and chickpeas (chop up the green beans), and a healthy amount of Rosemary (I use 2-3 good sprigs, pulling all the leaves off the stick and dropping them in). Now lower the heat, cover the dish and let simmer away for 20-30 minutes. Now the "serious" way to do Paella is like Risotto (which I also do regularly) - you are supposed to put the rice in uncooked, and keep stirring away at the whole thing as the rice slowly cooks and absorbs all the liquid, so that at the end you end up with a good sticky dish with lovely flavoured rice. This is, indeed, wonderful, but alas for me and my hungry family, too time consuming. So long ago I started cooking the rice in a rice cooker while the dish was simmering away and then adding it at the end. This turns what is a long meal to prepare into a 30-40 minute job and still tastes damn good. A Spaniard would be appalled at me for doing this, but hey, I like it. The other great thing about Paella is you can change it heaps by using different meats - pork, prawns, different types of sausages, rabbit. I've tried em all and pretty much anything will work.	Biggles (121)
734994	2009-01-07 21:38:00	Paella (en.wikipedia.org). You need a Paella dish (doesn't work well in a standard pan, but you can manage at a pinch). There are endless variations and "official" ways of making Paella. This is my bastardized and yummy version I've developed over the last 15 years or so. Chicken (thighs), Good quality (high-meat content) sausages (spicy Spanish Chorizo is great but my kids aren't up for it so I usually use franks) Saffron (don't skimp and use cheap stuff) Fresh Rosemary A couple of tins of diced tomato or if you've got a whizzy thing you should mash em up 2-3 teaspoons of Paprika (again, get the good stuff) Chickpeas Butter beans Green beans Risotto rice (short grain Mediterranean rice) Put a decent amount of Saffron (and couple of good pinches - the stuff is expensive) in a bowl and pour in boiling water. Let it soak. While that's going on fry chopped up chicken and sausages with the paprika in the pan, in some olive oil. Once that is well browned and sealed, put in the tomato, pour in the saffron-soaked water, all the beans and chickpeas (chop up the green beans), and a healthy amount of Rosemary (I use 2-3 good sprigs, pulling all the leaves off the stick and dropping them in). Now lower the heat, cover the dish and let simmer away for 20-30 minutes. Now the "serious" way to do Paella is like Risotto (which I also do regularly) - you are supposed to put the rice in uncooked, and keep stirring away at the whole thing as the rice slowly cooks and absorbs all the liquid, so that at the end you end up with a good sticky dish with lovely flavoured rice. This is, indeed, wonderful, but alas for me and my hungry family, too time consuming. So long ago I started cooking the rice in a rice cooker while the dish was simmering away and then adding it at the end. This turns what is a long meal to prepare into a 30-40 minute job and still tastes damn good. A Spaniard would be appalled at me for doing this, but hey, I like it. The other great thing about Paella is you can change it heaps by using different meats - pork, prawns, different types of sausages, rabbit. I've tried em all and pretty much anything will work. If you're going to cook the rice with the dish (i.e. properly :)), cook it with wine rather than water. But again, use something good, not bargain bin wine - maybe something like a Pinot Gris. Cup for cup is good too - one cup for the cooking, one cup for me (another reason to use good wine)... :D	johcar (6283)
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