favorite recipes

Discussion in 'Community' started by jefhatfield, Feb 4, 2004.

  1. jefhatfield Retired


    Jul 9, 2000
    what are your favorite recipes?


    here's mine...it's simple and cheap

    Irish Brie Loaf

    slit one loaf of sourdogh french bread and lay 8 oz. of sliced brie in the slice

    top with four to six cloves of finely sliced garlic and top cheese and garlic with olive oil and oregano or dill

    place on a sheet of aluminum foil and bake at 350 degrees for 25-30 minutes

    this bread goes very good with white wine:D

    ...and for the daring, instead of brie, try camembert but be sure to air out the kitchen after you are done:p
  2. themadchemist macrumors 68030


    Jan 31, 2003
    Chi Town
    Here's a quick one:

    Go down stairs (for best results, 3 flights of stairs) to the dining hall. Give card to card swiper and retrieve after the swiping process is complete. Loiter gently for 2.71 seconds. Gripping tray, add fork, spoon, knife, napkins, and plates. Stir vigorously.

    Place dining hall slop on plate(s) and pause momentarily to bemoan the sad state that left you voluntarily consuming this sludge.

    Sit down. Eat. Weep.

    Repeat until disgusted.
  3. tpjunkie macrumors 65816


    Nov 24, 2002
    I have enjoyed that one for a while, but have you ever tried supplementing the recipe with a liberal dose of alcohol before getting to the dining hall? It increases the overall quality incredibly for the consumer.
  4. jefhatfield thread starter Retired


    Jul 9, 2000
    he he..state college food

    i actually have some fond memories of the food i ate at california polytechnic state universtity's cafeterias

    we had two main dining facilities at our state prison...oops, i mean state university, and they were called stener glen and vista gardens but we called them stoner glen and vomit gardens

    ok, where does the name stoner glen come in you ask? some students claim that the food was so bad that they had to get stoned to increase their appetite to make the food palatable

    of course this was back in the 80s when pot was cheaper and possibly more acceptable in society and the state college system was in "save money at all costs" mode so the quality of the food was probably the college's worst food ever...mediocrity ruled the day in every aspect of the school but it showed in the food the most

    but now that i look back on it...i got to get 10 weeks of dorm living and three meals a day for just over 200 dollars and when you look at it that way, it was really a major bargain... the whole educational year with books, room, and food was less than two grand so i am not complaining and you california taxpayers then paid for it all...ain't liberal democrats grand ;)

    and compared to the third world, we had a lot of good food options and were basically lucky but now that i am in the real world, i would rather eat at mcdonald's or bk for a few bucks ;)
  5. themadchemist macrumors 68030


    Jan 31, 2003
    Chi Town
    Here's the thing--If I were not receiving financial aid, I'd be paying about $3000 for that same living and eating for 10 weeks..
  6. Les Kern macrumors 68040

    Les Kern

    Apr 26, 2002
    2 - 12oz. btls. Bass Ale
    1 - 12 oz. Bag of Fritos

    Mix in mouth. Swallow. Take a nap.
    Serves one.
  7. Les Kern macrumors 68040

    Les Kern

    Apr 26, 2002
    Okay, a real one. This SOUNDS gross, but try it sometime.

    One Banana, sliced into 1/4" thick disks.
    One green, one red, one yellow pepper, sliced in 1/2" strips.
    lemon juice
    olive oil

    put sliced banana's in bowl, add 2 tbsp. of lemon juice and a dash of salt. coat banana slices well. Pour off excess liquid, and add flour until all peices are covered well. Don't over-coat them!
    In a pan, add 1/4" deep olive oil and pinch of salt. Get up to VERY hot temperature. A Wok would be good here if you have one. Toss in all ingredients and lightly brown. Don't overcook. Banana should be soft inside, peppers should be very crisp.
  8. vollspacken macrumors 65816


    Oct 17, 2002
    Boogie-Down Berlintown
    Barilla Fusili (al dente)
    + Pesto Rosso
    = YUM!!!

    ...and a nice glass of Cabernet Sauvignon


  9. jefhatfield thread starter Retired


    Jul 9, 2000
    just one year before me, students only paid for the books and dorm and food were free and some years before that, i am not sure as to what exact date or schools, everything was free as in a public high school...that's why it was called a public university because our tax payers and the taxes we students paid funded everything nicely

    prices of public colleges in some programs have almost gone to private school prices...when i wanted to do an mba ten years ago, i looked at the local schools near me...cal berkeley was 19k a year and stanford was 25k...gee, i wonder if saving 6k a year would be such a bargain? now if cal were free, since they are a "public" school, then that would make the decision very easy...but the rising cost of a public university like cal has just made going to certain programs not worth it and some bright kids just end up taking the hit anyway and just jump the bay and go to stanford since it is not that much more...but thank god undergrad programs are still cheap at the uc schools...except for the once free extension classes which are now up to $2800 per course (*networking technician courses, university of california santa cruz, extension credits applicable for grad school)

    at one time a college education through senior year in college was treated by the state just like k-12 and it should go back to that since today's workforce has more justification, not less, for getting 4 years of college and at least 15 percent of the jobs out there require that...which is twice as much a generation before

    ...but back to food...government food for schools...he he

    as for the food, that's a tough one...i think the schools are committed to certain government contractors and what they get to work with as far as ingredients and pre-made food is the bed our schools make for their student's nutritional needs

    it is kind of a tossup as to what is more important...completely free education, or low cost education with food that is one or two notches up from some of the stuff i grew up with passed off as "hot lunches"...going to school in the 60s and 70s as a kid was being subject to kind of a socialist/marxist mentality and the food workers and suppliers did not need to excel, like private eateries, because once they got a government food contract for a school, they knew they did not have to perform to any industry standards and it was extremely rare for any food contractor to lose a contract...in the end, we ended up getting food which was sub-standard and everything in the kitchen fell off into kind of a socialist mediocrity

    ...that being said, being in the context of never being able to be fired, the cooks did a better job under those conditions in a government type of setup than i would have imagined

    ...having been in two government jobs, but not in food service, i have seen a real lax attitute towards improving oneself or the job done because when you know you have the job for life and are not rewarded for doing a better job, then all incentive is lost...and what accolades government workers get is false window dressing and all verbal accolades is just lip service

    ...but i turned out ok and grew to an acceptable height despite eating what seemed to be like warmed up dog food from time to time:p

    ok ok, i am a little short at five seven but i will blame my asian genes for that one ;)
  10. themadchemist macrumors 68030


    Jan 31, 2003
    Chi Town
    Well, I'm at one of your fancy-schmancy private schools, and the school is no better. I don't think it matters much anymore--you're right, the line has blurred between privates and some publics.

    But your example of Berkeley...Well, it's Berkeley! Of course you'd be willing to pay a lot for it, for several programs, it's better than Stanford. It's just an amazing school, as are Cal Tech and UCSF (best neuroscience PhD department in the country and best neurosurgery department in the country). To support their brilliant programs, I think that it's fair that publics are going to get better.

    I would be very happy at UCSF for med school/PhD, but I have less chance of getting in there than Harvard (which is about a 0% chance, itself) because I'm out of state.

    But I get off on a tangent...Yeah, private schools are no better at all for food. Duke has good food, but not my school.
  11. PlaceofDis macrumors Core

    Jan 6, 2004
    real recipe

    1 bag egg noodles
    1/2 stick margine
    can of bread crums/seasoning

    boil water, add desired amount of noodles, cook noodles
    in the meantime, on a frying pan let the butter melt, once butter is all liquid, add the seasoning to the butter, allowing all the seasoning to soak up the butter
    once all the butter is soaked and the noodles are done, stain noodles, and add to the frying pan, cook until all the seasoning is picked up by the noodles and they are slightly cooked

    the amounts are just general guidelines, use as much margine or noodles as you want

  12. jefhatfield thread starter Retired


    Jul 9, 2000
    stanford has great food and cal better keep up if they raise tuitions to their level one day...and the way this state is going, that is a possibility since governor arnold is going to cut education in the state budget

    the students will have to take up the slack and pay for stuff, and perhaps everything one day, and one gets what they pay for so the food better improve at california's public universities
  13. cleo macrumors 65816


    Jan 21, 2002
    Tampa Bay Area, FL, USA
    My favorite quick dinners are warm sandwiches with a side salad of baby greens. Here are two of my favorites:

    1) Lightly toast two slices of pumpernickel bread and spread both sides with a nice deli mustard. Then layer on a sharp cheddar cheese and put both pieces under the broiler until the cheese is melted. Finally, put slices of a cold, crisp apple between the pieces of bread and enjoy.

    2) Toasted sourdough bread spread with a sundried tomato pesto (or aioli, that's good too). The filling is basically an omelette of egg with goat cheese and some basil inside. Obviously best piping hot.
  14. jefhatfield thread starter Retired


    Jul 9, 2000
    for a change here's my favorite drink

    extra hot bloody mary

    1) you can make a bloody mary with 1 to 1 1/2 oz of vodka and you standard bloody mary mix

    2) or you can live dangerously

    instead of bloody mary mix, make your own with V8 or campbell's tomato juice, add a dash of worcestershire sauce, a dash of habanero red pepper sauce or something comparable, some black pepper, and a stick of celery

    to make the drink appear hotter, make sure your vodka plays a background role, even to the point of not even being noticed...strong vodka competes with the peppery flavor and even diminishes it when mixed together

    so for a good, effective, but non intrusive vodka, use belvedere, ketel one, or grey goose (all somewhat pricey) to really fall into the background, but still use the full 1 to 1 1/2 ounces for the same alcohol content

    but be careful since the smoothness of the vodka can make the drink appear to have no potency plus the peppery flavor of this drink can also mask the alcoholic nature of this mixture

    surprisingly, this "hot" drink can even work on hot days and be refreshing

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