I doubt it was soccer although maybe a 'merican fake Irish pub might get it that wrong

Came up with a very good salad dressing. About equal parts of red wine vinegar, soy sauce, and Worcestershire sauce, plus a light olive oil. Adjust as necessary to your own palate but the combination of the flavors is great using the light olive oil as a base.

Been looking for a good potato salad recipe, and this isn't it:

https://www.theguardian.com/lifeands...t-potato-salad

Pared it down to mayo, shallots, parsley, but that's just guesswork. There must be the one out there somewhere.

cubed boiled potatoes, cubed hard-boiled egg in an amount much more than you think is the right amount, diced Spanish onion* in less an amount slightly more than you think is the right amount, mayonnaise in an amount just barely more than you think is the right amount**, roughly chopped celery in the amount you think is correct, and cheap yellow mustard in an amount that would annoy your mother-in-law. Salt and pepper to taste.***

Optional, but recommended, to add a bit of celery seed. It is also optional to stare at a sprig of parsley while doing the final mixing.

*dice and then soak in water in the fridge for a day, then drain well.

**I am making the assumption that you do not own yoga pants.

***all is lost if you don't think that boiling potatoes involves large quantities of salt.

Can't emphasize enough the importance of fresh herbs for cooking. An herb garden inside or outside is essential. Dill, cilantro, basil (there are many different varieties) chives, onions (you can plant many different varieties and just use them when small), Italian parsley, etc. Enhances even simply dishes. For example, my scrambled eggs this morning included small onions (including the green tops) and dill. What a difference it makes.

Memo to Brian and Zeno: you are wrong about oats and porridge is awesome.

I do not recall disparaging oats in any form. I do prefer them squished, rather than cut.

I've never been wrong about porridge. What is it by the way? Something the backwater Brits consume on cold foggy days in the middle of summer?

Yes, indeed. A custom no doubt introduced from Balmoral by Queen Victoria herself. The Victorians had some curious obsessions, including with Scotland, death, the supernatural, and ferns.

https://en.wikipedia.org/wiki/Pteridomania

Hi im new here
can i join you guys?

It can get ugly and even silly here. But everyone is always welcome.

Korean food is great. Try some sometime.

I have developed a mild obsession with spaghetti alla puttanesca. No point in slicing up the anchovies, because they dissolve in the pan anyway.

https://www.nigella.com/recipes/sluts-spaghetti

Slutty Nigella...I'm sold!

Coconut chicken:

Coconut milk.
Chicken breast.
Thai red curry paste in jar - don't use much, just to add some flavour.
Baby corn.
Rice.
Chilli peppers.

Too much olives and not enough chilli, that's Nigella. I must get round to a Carbonara.

Pig is good. Especially this recipe or variations of it. You should marinade the pork before hand the traditional way and purchase top quality pork loin, this assures the meat is tender and adds greatly to the flavor and enjoyment. Well made carne adovada is something to really savor, some restaurants have excellent dishes of carne adovada; but many do not. It takes some pain to fine the right one. But it is worth it.


Carne Adovada

Broccoli rabe has a bitter edge and sometimes fibrous stalks, both of which are tamed by prolonged cooking. In this classic Italian side dish, the rabe is blanched, then sautéed with olive oil, garlic, and chili pepper flakes until it's well past well-done—at which point it tastes best. It's a recipe that proves that sometimes overcooked vegetables are a very, very good thing.

Above and Recipe in below link:


sauteed-broccoli-rabe-

The flowers (small and bright yellow) are also edible.

Home-made ice cream. What's the best candy bars to crush up into the mix?

Dark chocolate Kit Kat is normally the correct answer.

Good brownies:

http://www.bbc.co.uk/food/recipes/gi...ndrumcho_91734

I've tried Kit Kats, and they are good. I tried Butterfingers, but they powdered up too much. M&Ms tend to change the color unless i add them at the last second. Heath bars are excellent.

I'm looking for new ideas now.

Something is telling me Chrunchies, even though I don't like Chrunchies

One hundred and Ten Chicken Sandwich Recipes.

110 chicken sandwiches

The standard greek style of dressing is close to that too. Basically red wine vinegar, olive oil, oregano, salt, and some cheese say small pieces of feta cheese maybe but Parmesan will be ok as well, also cleaned cut open olives too. Then add whatever you want in your salad but make sure you have at the very least tomatoes, cucumbers and green peppers as foundation (maybe onions too). I add of course also carrots, spinach, iceberg lettuce, romain lettuce, red cabbage and then it's party time with all these. Takes a significant amount of time to build it (like 30 min or so) but you can have it over two three meals if you refrigerate it before adding the seasonings in each meal. You can add crumbs of paximadia too if lucky to have the original homemade ones.

http://www.sfgate.com/food/article/P...ic-3109849.php


So the above in my case is a mixture of Greek and standard US salad ideas. You can have the best from both that way.

Some of those may be great cooks, but their photography skills leave a lot to be desired...