The best Meal (in Contests)
The rules are simple ... the person that makes me feel the most hungry wins the following
An Amulet of Focus  (+4)
A Combat Gi  (+7)
A Steel Familiar lvl 246,925
An Enforcer's Crossbow [4x108] (+36)
Would be great if it was a meal i could actually make myself (even if my cooking is rubbish (so none of that poison puffa fish etc XD)
Not great prizes but its more a THANKS!! (i still enjoy reading the spam (and sensible posts here) even though i dont join in or fight anymore
It will end in a few days
let the drooling begin
A XXL extra pepperoni extra cheese pizza with rolled cheese and pepperoni in the crust
March 20 2007 7:07 PM EDT
Pan seared Ahi with a side salad of fresh greens with a wasabi dressing.
French Silk pie for desert.
March 20 2007 7:13 PM EDT
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
- Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
- Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
- Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
- To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
The finished article:
Now if that doesn't make you hungry then you're just plain weird !
March 20 2007 7:18 PM EDT
Eggos, dude... Mrs. Butterworths Syrup. Three pieces of wicked good breakfast sausage and three pieces of thick style bacon with barely any fat, cooked just right so it's like... a little crispy, but still chewy and bacon juicy... Glass of OJ... Glass of Milk (with or without Rich Chocolaty Ovaltine)... And some expensive rye toast that you actually had to cut from a real loaf... sliced bread is not so good.. What else, what else... If you like grapefruit, go nuts... Hmm... Yeah that'll do.
March 20 2007 7:21 PM EDT
Honestly... if that doesn't win... if that didn't make you hungry... I'll pay you 50k... because I'm dying now, and I have none of that stuff except Mrs. Butterworths, and I'm thinking about going to drink it.
March 20 2007 7:22 PM EDT
March 20 2007 7:22 PM EDT
Dark Chocolate Mousse:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality dark bittersweet chocolate (not unsweetened), chopped
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt (optional) in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving. Optional: top with whipped cream.
March 20 2007 7:24 PM EDT
"This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!"
Filet Mignon-medium rare
Homemade mashed potatoes with garlic and bacon bits
Don't know about you but that makes me drool.
March 20 2007 7:28 PM EDT
PORK TENDERLOIN WITH CREAM SAUCE
1 1/2-2 lb. pork tenderloin
1/3 c. chopped onion
1/2 c. chopped carrot
1/4 c. butter
1 c. beef stock or broth
2 tbsp. lemon juice
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/4 tsp. thyme
1 bay leaf
1/2 c. light cream
2 tbsp. flour
2 tsp. chopped parsley
Brown meat, onions and carrots in butter. Add next 7 ingredients. Cover and simmer until tender. Remove meat. Measure pan juice and add water to make 1 cup. Return liquid to skillet. Stir cream into flour. Add to skillet to thicken mixture and make a sauce. Pour sauce over meat in serving dish. Add parsley. Serve over noodles. 6-8 servings.
March 20 2007 7:31 PM EDT
20oz Prime Rib steak marinated for 48 hours in Teryiaki(SP?) sauce and black pepper. Slow cooked at a low temperature in the oven until desired temperature(i.e. rare, medium or well done). With mash potatoes mixed with garlic and an Oreo cookie Milk Shake!
couldnt find a picture of mine, but this'll have to do!
March 20 2007 8:08 PM EDT
Macaroni&Cheese. The good kind, you know what I'm talking about. A basket of the most perfect golden brown crispity crunchy fried chicken ever made. Breast, wings, thighs, drums, its all there. Some mashed potatoes so perfectly smooth and creamy you'd swear they were mashed by angels. A pitcher of oh so tasty gravy on the side, optional of course. Oh look - here comes a pan straight from the oven of the most awesome rolls you've ever laid your eyes on. Lightly crispy on the outside, pure fluffy goodness on the inside. They already have that perfect slight-buttered taste to them and that very aroma is reaching your nostrils filling you with pure bliss. As you sit down at the table to begin your scrumptious feast, you hear from the kitchen the sounds of a rolling pin against wood, preparing just for you an oh so beautiful blueberry pie for desert.. with - you guessed it, graham cracker crust.
Best thing to eat. hmmmmm
no it's not worth the forum ban
eat my Toe jam i know it makes your mouth water
If you want to go extra fancy, tea and crumpets.
Special K cereal... or a cookie dough Pop-Tart.
March 20 2007 9:36 PM EDT
Mmmmmm... Some Nice, freshly cooked Chicken Parm dipped in cheese, with a still-hot, just baked apple pie to top it off. Then finish off the meal with a nice vanilla ice-cream sundae.
March 20 2007 10:39 PM EDT
you need my famous Chili Omelette
1 can of chili (or homemade if you plan this out in advance
LOTS OF ONIONS
with biscuits and gravy
oh snap now im hungry.
Some of the food you guys eat....
March 21 2007 12:54 AM EDT
"1 tsp mace"
A real cheap, simple italian dish:
Fagioli Bean Soup
1 can of fagioli beans in olive oil
2 cans of whole peeled roma tomatoes
1 medium onion, chopped finely
3 carrots, sliced vertically in half then in think diagonal pieces
4 cloves of garlic, chopped
2 or 3 stalks and leaves of basil chopped
1 TBsp of dried oregano
1 green chilli, pierced
2 tsp salt
1 tsp cracked black pepper
1. Boil carrots for 10 minutes, then drain.
2. Heat 1/4 cup of olive oil (from beans or otherwise), and fry the basil, chili, and garlic on med for about half a min, until garlic is golden brown. Remove the chili here or at a later step if you enjoy spicy food.
3. Add onions, increase heat, and fry until tender.
4. Add beans, and cook for another minute or so.
5. Add tomatoes - un-crushed - 2 tsp of salt and 1 tsp of cracked pepper,and bring to boil, then reduce the heat to a simmer.
6. Simmer for about an hour, stirring occasionally and don't crush the tomatoes until at least half an hour in. In the last 15 or so minutes, add the oregano and season further to taste
At one hour, it's at a consistency for eating as a soup with some warmed foccia bread, and if you simmer a little longer, it's good for a sauce to pour over something. I have strange tastes, and enjoy it for breakfast with a few slices of toast and runny poached eggs ;)
March 21 2007 3:09 AM EDT
The wife's Sunday Roast;
Chicken cooked until the skin is a lovely golden brown; roast potatoes, parsnips, carrots. Piles of stuffing and gravy. Feed face until you cannot move.
Actually mate, not even trying to make you feel hungry; just gloating lol!
wow theres a few there i think im going to try (and a few im pretty scared of) and a couple that definatly got me thinking whats in the fridge!
Will end this tomorrow night before i go shopping for supplies :D
March 21 2007 5:12 PM EDT
I just know you can't wait to try out the haggis huh ? :)
Ramen... Easy to cook and like 10 for a buck... Plus you can mix just about anything in with them and it makes them better... MMMMMM Ramen!!!
well i wouldn't really have put it like XD that but i will hopefully be heading up to Scotland for a few days in the summer so will try some proper haggis then if its still served in the pubs up there (theres no way i could prepare it myself though :S)
March 21 2007 9:04 PM EDT
Salmon stuffed Red Peppers with Spinach & Feta
1. In a frying pan simmer olive oil, diced onion, and cajun seasoning.
2. Cut the top off of a medium red bell pepper and remove the insides & seeds
3. Line the inside of the pepper with baby spinach leaves.
4. Slice raw salmon into strips and fill the pepper about 80% leaving a space in the middle.
5. Fill the space with feta and spinach then pour a table spoon of the olive oil, onion, and spices over the spinach and feta.
6. Cover the center with salmon and then cover with spinach.
7. Replace the top of the pepper.
8. Stand the pepper on a square of tinfoil and lift the corners to wrap the pepper tightly leaving a small 'chimney for steam to escape.
9. Bake in an oven at around 300 for and hour and a half...
Easy and impressive for dates and oh so tasty
Visit The Barbican here in Plymouth and get yourself some real British mouthwatering food.
Fresh Devonshire cod about a foot in length. Lightly battered to allow it to melt in your mouth releasing the perfect flavours within. This served with the best chip-shop chips you could imagine and a few slices of bread and butter.
March 22 2007 7:31 AM EDT
I'm just off to the local cafe by work for an all day breakfast:
2 sausages, 2 fried eggs (yolks still a bit runny), 3 rashers of bacon, 3 slices of black pudding, tomatoes, baked beans, 4 rounds of buttered bread and a mug of tea - with free refills. All for the princely sum of £3.50.
March 22 2007 7:39 AM EDT
And on the seventh day there came Breakfast!!
Spag Bol is easy and affordable. I'm sure u already know how to make it but when u add some garlic while the meat is simmering to give it a fresh tang then while u mix the sauce in through the meat add some red wine to give it a nice finish. Always makes my mouth water when i smell that garlic cooking. Hope it works for u. If u want more info on how i cook my spag just CM me.
Well in the end i've had to split the pot
DiabloSpawn for the Croquetten(looks very nice!!) gets the AoF
Noneedforthese gets the CGI for the fagioli bean soup
Johnnywas gets the Ex Bow (Im sure you shouldn't win though for proposing two of my favourite meals already - Sunday lunch and a full English .. yummy)
Zoglog gets the SF
thanks for all the other suggestions though there were some ace ones in there (had to use google to find out what a few things were lol (hadnt heard of Ahi until i googled it XD)
Off to go and get some fagioli beans for tomorrow ... Saturday night is fried breakfast night and Sunday is Sunday lunch day ... gives me a few days to try and find some veal lol
thank you very much TDC although I've made myself really hungry and can't afford their lush food.
Ive got some friends i visit quite often down in Tourbay area so next time im down there im coming to raid the chippy in Plymouth ... though if its not a foot long your going to have to give the prize back :P (it does sound ace though!!)
it's close enough, around 2/3 the length of an average laptop :)
March 22 2007 4:38 PM EDT
Wow, thanks DC, hope you enjoy em :D :D
March 22 2007 4:57 PM EDT
Wow, cheers mate! A great little contest; made my mouth water!
March 22 2007 5:48 PM EDT
What was the stuff that NSFY always used to talk about in chat? Not haggis, but something sort of like it... Oh yeah, it was SCRAPPLE!
be ready to be stuffed
we first start with a bord vegetable soup with cream sauce.
as pre-dish a shrimp salad and a glass a champagne.
the main dish is frence fries with cauliflower in cheese sauce and a good fried steak with mayonaise.
as dessert we get a dame Blanche with chocolate
and we end with a cup of coffee or some strong liquor like wiskey or Bailey
March 22 2007 10:38 PM EDT
Call Me Moosh [t] (D.U.I.) 22.214.171.124 The Death Company [t] (Thingummejig) $50000 10:36 PM EDT
March 22 2007 10:42 PM EDT
What kind of person doesn't like eggos at all times of the day? Pff..
the double double
and pan fries
KD on steroids
box of kraft dinner
1/4 cup of salsa
make the kd as per box instructions, then add the salsa,once mixed place in oven safe dish, then break up 1 or 2 cups of triscut crackers and spread it on top of the kd and add grated cheese, put oven on broil, take out before cheese burns or anytime once it has melted. the whole meal takes like 20mins
Thanks dude! Hope you enjoy ;)
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