Snacking while eGulleting...(Part 1)

Marlene · June 10, 2003

Dry roasted peanuts mixed with dry roasted sunflower seeds. Water. Soon to be switched for a Canadian Club and coke :smile:

Chef/Writer Spencer · June 10, 2003

Strong ass margarita...getting that initial happy buzz, gut full of Vietnamese string beans in black bean sauce.

beans · June 10, 2003

a freezer pop from Sam's Club in our offices...

elyse · June 10, 2003

Tomatoe soup with elbows and cheddar. And Texas Pete's.

Xanthippe · June 10, 2003

Tomatoe soup with elbows and cheddar. And Texas Pete's.

Texas Pete's makes most anything better! :biggrin:

Edited June 11, 2003 by Xanthippe (log)

elyse · June 10, 2003

My mistake, it was Tio Patio or something. (I'm at the library).

Xanthippe · June 11, 2003

My mistake, it was Tio Patio or something. (I'm at the library).

Okay. But Texas Pete's can still make most anything taste better . . .

Jin, is that, er, "Persian" yogurt drink you referred to similar to kefir??

elyse · June 11, 2003

I am soon to be opening my wee bottle of Texas Pete. :smile:

Xanthippe · June 11, 2003

I am soon to be opening my wee bottle of Texas Pete.

You go. What are you going to sprinkle it on??

We can't get it out here; I mail order "in bulk" so I'll always have a few extra bottles for when the revolution comes ( :wink: ).

Jinmyo · June 11, 2003

Jin, is that, er, "Persian" yogurt drink you referred to similar to kefir??

Hm, insofar as fermented dairy things are similar. But Ayran is thinner and tangier. The, er, "Persians" really have yogurt down. Better than Greek yogurt.

Xanthippe · June 11, 2003

Jin, is that, er, "Persian" yogurt drink you referred to similar to kefir??
Hm, insofar as fermented dairy things are similar. But Ayran is thinner and tangier. The, er, "Persians" really have yogurt down. Better than Greek yogurt.

Thanks, Jin. If Persian yogurt is better than the Greek version, I must get some.

Now, to find a Middle Eastern market . . .

elyse · June 11, 2003

Xanthippe, I put it on the same soup I had last night. I definitely like it better than Tio Patio, but not as much as Frank's, I think. I have to try it again.

elyse · June 15, 2003

A dark hefe-weissbier and macaroni and cheese.

torakris · June 15, 2003

breakfast:

iced coffee

cinnamon toast

Schielke · June 16, 2003

The first ribs from my new smoker!!! Way good.

I also have some pork shoulder finishing up.

ben

Xanthippe · June 16, 2003

The first ribs from my new smoker!!! Way good.
I also have some pork shoulder finishing up.
ben

Smoked ribs + smoked pork shoulder + Lionel = :wub: :wub: :wub:

Pre-lunch snack: several small plucots and a handful of black pepper cashews

SobaAddict70 · June 16, 2003

Poland Spring

as for lunch, that was a melange of greens, sliced broiled skinless boneless chicken breasts, cauliflower and pepper salad, sliced red onions, minced parsley, EVOO, salt, pepper and balsamic vinegar. :blink: :raz:

Soba

mcdowell · June 16, 2003

Left-over broccoli rice casserole, with some left over meatballs from another night. There's a nice pear on deck.

Am I the only sucker for Cambell's Mushroom Soup casseroles? Never ate one until I was 30, but it's a secret guilty pleasure.

bsan · June 16, 2003

Chicken-flavored Ramen (after licking the remains of the flavoring from the package itself), and maybe some Cherry Coke. :smile:

torakris · June 16, 2003

breakfast:

iced coffee

roll cake with raspberry cream filling

cherries

KateW · June 16, 2003

Chicken-flavored Ramen (after licking the remains of the flavoring from the package itself), and maybe some Cherry Coke.

I had a similar lunch. Beef flavored ramen--I boil the noodles as directed and then stir fry them with some oil and the flavor packet and I scramble an egg in. I don't do the soup thing. cherry coke rocks!

Fat Guy · June 16, 2003

I'm in Bryant Park eating pretzel, connected on WiFi.

Louisa Chu · June 16, 2003

I'm in Bryant Park eating pretzel, connected on WiFi.

That's so cool.

What kind of mustard?

a-nomad · June 17, 2003

Leftover spaghetti alla carbonara (made by my wife).

Have you ever noticed how hard it is to find good carbonara in the United States?

While living in Italy, excellent carbonara turned up under every stone (perhaps you haven't heard of those famous "pasta rocks of the Veneto"?), but ever since I moved back to the U.S., it's next to impossible to find any that is any good. In fact, we tried a little Italian shack the other day that claimed they made it, only to find out their recipe did not even include eggs!

What do ya do?

Jason Perlow · June 17, 2003

OH come on. Its not like true sphagetti carbonara isnt like the easiest pasta dish to make in the first place. Why go out and eat it at a restaurant if you can make it at home?

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