Recent content by Yule

So I have some leftover fresh spriggs of thyme, and I'm not sure what to do with it. It was origionaly bought for a chuck roast, but can it go with chicken, potatoes, or a veggie dish? What other herbs/ spices would it go with?

Traditionaly, no indians (hindus in particular) do not eat beef, and in india he tells me they do not usually eat pork. he, however, loves all meat, as long as it lives on land and is well seasoned. i don't think he's used to soups, but yes, rice is a sure bet. He used to go out for lunch...

does two glasses of juice, a green tea and jasmine cookie, and coffee count?

I mean he gets acid stomach and indigestion easily. I'm not sure why he can't eat fish, but i've seen him try several times, and it never stays down for long. also, we live quite well, or at least I think we do, and i'm a very thrifty shopper, and yes, I have a lot of fun with making the food...

hopefully. and man, is there anything that white vinegar doesn't solve?

oh no, he's very appreciative, he does his best, but he does have a rather delicate system. anyway, i knew what i was getting into. i'm just glad i can talk him into a veggie that isn't deep fried :rolleyes: as for left-overs, i've become pretty popular around school/work

Thanks for the ideas. i haven't tried to make bernaise sauce before, but I do make a mean hollandaise, so it shouldn't be too much of a stretch. Any suggestions for a sandwich-free packed lunch? Preferably one that doesn't require more than half an hour to prep and make?

So sad....the steamwand on my espresso/coffee maker thing died today.:sad: I think my mornings just became less luxurious.

Oh, sorry, the one in my house. i've been renting a room for about two years and never really felt at home enough to invade the kitchen

I like to split them, load on a big dallop of mashed potatoes, throw on a hunk of cheese, and throw them in the oven till they're all hot and gooey.

How can you tell when it's done just right?

I've found it all over, especially at target and cub, usually mixed in with the varieties of white bread

Chicken korma, greenbeans steamed with butter and a splash of white wine, maybe some garlic frybread if I'm feeling ambitious

I was recently gifted a cookbook that has a few dishes that say "pork/lamb". Is this a usual sub, or maybe only for a few dishes, or is this just a weird book? Is lamb really any more healthy than pork?

I'm a full time student, majoring in physics (yeah, I don't sleep that often) I also work part time as a chemistry lab assistant.