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Old 09-30-2012, 10:25 AM   #676
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Old 10-07-2012, 02:09 AM   #677
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Old 10-07-2012, 04:58 AM   #678
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Spaghetti alla puttanesca (literally "whore's style spaghetti" in Italian): Spicy pasta with tomatoes, olive oil, olives, chili pepper, capers, garlic.




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Old 10-16-2012, 05:36 AM   #679
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Craving right now a Maccas. A big one. (for my northern neighbours that is
Oz for McD.) I'm drooling for a Big Mac with a big French Fries followed by a big caramel sundae. I'm so hungry I could eat the container as well.
But ..... I still have 3kg to lose so I guess I'll have to settle for
a couple of carrots.
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Old 10-16-2012, 06:21 AM   #680
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Originally Posted by Katel View Post
Craving right now a Maccas. A big one. (for my northern neighbours that is
Oz for McD.) I'm drooling for a Big Mac with a big French Fries followed by a big caramel sundae. I'm so hungry I could eat the container as well.
But ..... I still have 3kg to lose so I guess I'll have to settle for
a couple of carrots.
Something I've been doing while losing weight... When I get a major crave for a Double Quarter-Pounder with Cheese from McDs, I get a cheeseburger instead. 1/10 the calories and surprisingly, it stops all the craving!


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Old 10-16-2012, 08:57 PM   #681
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Now you're talking, that sounds good. Off to Maccas I go.
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Old 10-16-2012, 11:29 PM   #682
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And watch out for those fries. They can easily double the calories in your meal.
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Old 10-17-2012, 02:11 AM   #683
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Quote:
Originally Posted by BenG View Post
And watch out for those fries. They can easily double the calories in your meal.
I've got a trick with them too...
As everyone knows, McDs fries are the very best in the entire world. None better at any fast food restaurant. But... in fact, they are only good when they are hot!
If I order fries, I buy the small size, and wait to eat them until after I've finished my burger. But that time they are beginning to cool. After I've eaten about 1/4 of the package, the remainder are already cold and tasteless, and although I enjoyed those that I've eaten, there is absolutely NO incentive to eat any more!

Problem solved.


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Old 10-17-2012, 04:11 AM   #684
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Hey Stitchawl you've got Maccas sewn up. (Sorry, pun intended )
I can see you've made it your mission in life.
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Old 10-17-2012, 07:00 AM   #685
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Originally Posted by Katel View Post
Hey Stitchawl you've got Maccas sewn up. (Sorry, pun intended )
I can see you've made it your mission in life.
I do believe that the Double Quarter Pounder with Cheese was the very best fast food burger available in Japan until Burger King opened a few shops. Their Double Cheese Whopper with Bacon just tops it by a few points. But BKs fries are worthless. So for a well balance meal of a burger and fries, it's got to be McDs. Unfortunately, I must forgo both McDs and BK for another five kilograms. That should be about December... I'm looking forward to it.


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Old 10-20-2012, 05:56 PM   #686
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Old 10-22-2012, 03:19 AM   #687
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Szechuan Hot and Sour Soup! I've been thinking about it for the past three days, so today I went out and bought the ingredients... The lily buds, tree ears, and Shitake mushrooms are soaking and will be ready for the pot shortly. The pork, bamboo shoots, and tofu have already been sliced, and I can't wait until dinner time!

HOT AND SOUR SOUP

Yield; 6 servings if served as first course; 3 servings if entree

1/2 cup raw pork shreds (1/4 pound)
1/4 cup Chinese mushrooms, soaked
12 lily buds, soaked
1 tablespoon dry tree ears, rinsed and soaked
1 cake fresh bean curd
1/4 cup bamboo shoots
1/2 teaspoon sugar
1 1/2 teaspoons light soy sauce
1 tablespoon Chenkong vinegar
2 to 3 tablespoons wine vinegar (red)
1 egg
2 tablespoons scallions, chopped (white and green parts)

BINDER;
2 tablespoons water chestnut powder (or corn starch)
About 1/4 cup mushroom stock (reserved from
water in which dried mushrooms were soaking)

4 cups chicken broth
1/4 teaspoon black pepper, ground fresh
1 teaspoon sesame-seed oil

PREPARATION
Partially freeze pork, then shred. Rinse mushrooms, cover with
warm water, and soak for 30-60 minutes or until soft, then
shred. Reserve stock. Soak lily buds, remove hard end, and cut
in half. Soak tree ears, and shred. Shred bean curd and bamboo
shoots. Mix together in a bowl the sugar, light soy sauce, and
vinegars. Beat egg. Chop scallions. Dissolve 2 tablespoons water
chestnut powder in the mushroom stock.

COOKING PROCEDURE

Bring chicken stock to a boil. Add pork shreds and stir
immediately. Bring to boil again, and remove scum. Add
mushrooms, tree ears, lily buds, and bamboo shoots. Return to
boil. Cook for 3 minutes, over a medium flame. (Dish can be
prepared ahead up to this point). Bring soup back to a boil.
Drain bean curd, and add to soup. Add sugar, soy sauce,
vinegars, and pepper. Bring to boil. Re-stir binder and add with
one hand while stirring gently with the other. Simmer soup until
it thickens (about 1 minute). Add sesame-seed oil with chili.
Sprinkle with chopped scallion. Stir briefly with chopsticks.
Turn off flame. Slowly pour in egg, while stirring with
chopsticks. Serve immediately. Eat. Smile.

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Old 10-24-2012, 01:02 AM   #688
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Hero Certified Burger ... Never thought a burger could be so delicious. Damn, now I want one and with fries ..
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Old 10-24-2012, 01:08 AM   #689
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Quote:
Originally Posted by Stitchawl View Post
Szechuan Hot and Sour Soup! I've been thinking about it for the past three days, so today I went out and bought the ingredients... The lily buds, tree ears, and Shitake mushrooms are soaking and will be ready for the pot shortly. The pork, bamboo shoots, and tofu have already been sliced, and I can't wait until dinner time!

HOT AND SOUR SOUP

Yield; 6 servings if served as first course; 3 servings if entree

1/2 cup raw pork shreds (1/4 pound)
1/4 cup Chinese mushrooms, soaked
12 lily buds, soaked
1 tablespoon dry tree ears, rinsed and soaked
1 cake fresh bean curd
1/4 cup bamboo shoots
1/2 teaspoon sugar
1 1/2 teaspoons light soy sauce
1 tablespoon Chenkong vinegar
2 to 3 tablespoons wine vinegar (red)
1 egg
2 tablespoons scallions, chopped (white and green parts)

BINDER;
2 tablespoons water chestnut powder (or corn starch)
About 1/4 cup mushroom stock (reserved from
water in which dried mushrooms were soaking)

4 cups chicken broth
1/4 teaspoon black pepper, ground fresh
1 teaspoon sesame-seed oil

PREPARATION
Partially freeze pork, then shred. Rinse mushrooms, cover with
warm water, and soak for 30-60 minutes or until soft, then
shred. Reserve stock. Soak lily buds, remove hard end, and cut
in half. Soak tree ears, and shred. Shred bean curd and bamboo
shoots. Mix together in a bowl the sugar, light soy sauce, and
vinegars. Beat egg. Chop scallions. Dissolve 2 tablespoons water
chestnut powder in the mushroom stock.

COOKING PROCEDURE

Bring chicken stock to a boil. Add pork shreds and stir
immediately. Bring to boil again, and remove scum. Add
mushrooms, tree ears, lily buds, and bamboo shoots. Return to
boil. Cook for 3 minutes, over a medium flame. (Dish can be
prepared ahead up to this point). Bring soup back to a boil.
Drain bean curd, and add to soup. Add sugar, soy sauce,
vinegars, and pepper. Bring to boil. Re-stir binder and add with
one hand while stirring gently with the other. Simmer soup until
it thickens (about 1 minute). Add sesame-seed oil with chili.
Sprinkle with chopped scallion. Stir briefly with chopsticks.
Turn off flame. Slowly pour in egg, while stirring with
chopsticks. Serve immediately. Eat. Smile.

Stitchawl
that's pretty much my recipe, without sugar (why do so many recipes call for unwanted/unneeded sugar?), the other thing that stands out to me is that I put in a teapsoon of sesame oil to my egg that I stir in at the end. this is a recipe that I have literally had people buy me plane tickets for. there are about six people across the US that I see reasonably often, they ALWAYS keep the basic, however not always used ingredients on hand and INSIST that I make this at least once during my visit.
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Old 10-24-2012, 02:42 AM   #690
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There is sesame oil in this recipe too. Actually, although I didn't put it here, I mix two different sesame oils, one hot and one not, proportions varying with who's going to be eating it.


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