peanut butter and cheese on crackers, nom nom nom

>>5261
Bummer on the oxtail soup, and better luck next time. Also, regarding your chicken soup - I've never heard of having a mixed chicken/beef broth. Sounds good, though. And I hadn't noticed the addition of parsnips before. I never have figured out what to do with them, so I'll try adding them next time I make stock (I usually do the basic carrot/celery/onion).

>>5263 Layers of flavor, my friend. The parsnips add a little different/more flavor to the broth, though I definitely couldn't describe it to you right out.

Bumping for updates.

>>5360
That sounds good. It looks like it'd also be good if you cut up the chicken, added some garlic and onions, and sauteed instead of roasting. Some chili powder as well, perhaps.

I like making this. Quoted from chezpim:

"Gai Pad Nam-prik Pao

Ingredients

1-2 tbsp oil (any neutral tasting oil suitable for high temperature cooking will do)
two (small) cloves of garlic, finely chopped
2 chicken breasts, sliced into bite size
1 heaping tablespoon of chilli Paste* (Nam-prik Pao)
Half an onion, sliced
about half cup each of red bell pepper and green bell pepper, sliced
Fish Sauce to taste (start with 2tbsp, add more if needed)
a handful of Thai Basil, regular basil will do as well
bird-eye Chilli, optional

Message too long. Click here to view the full text.

Pound the chicken flat.
Wilt some spinach in a sauté pan. Mix with chèvre or ricotta cheese (your choice). Spread thin layer on chicken. Roll up and tie with string.
Dip chicken roulade in egg wash, then breadcrumbs. Place in pan. Drizzle small amount of melted butter over the top. Oven-bake until golden brown and delicious, and cooked through.

>>5353

DINER*

Diners are great because their griddles are full of grease (hence "greasy spoon") and are incredibly well-seasoned. You probably don't want to make real "diner food" at home, but if you really do want to, just use about twice as much butter as you think should be edible and generously salt everything at every step of the way.

Salt. Butter. Whole cream.

...and the devil to my molars.

There are few things more enjoyable in life than a piece of baklava and a glass of lemonade on a summer day.

>>5356 A glass of milk and a plate of baklava would be one of the few things better than that.

Guys, pointless arguing about pop/soda is for /b/. Let's get back to the topic at hand here, okay?

I'm thinking about going a little German for my family this Thanksgiving.

Sauerbraten and dumplings
Leberkaese
Spaetzel
Saurkraut and Red Cabbage
Potato Salad
Cole Slaw
Homemade Pumpernickel
Cream Puffs

Anything else I should add to the menu?

I was going to suggest making cider:
http://thepauperedchef.com/2009/10/how-to-make-hard-apple-cider.html

But you don't have time now before Thanksgiving. It takes at least 10 days. But it's easy as hell. I have a 5 gallon batch in the cellar that's turning out great, following the directions on that site. I was lazy and didn't buy the stopper or bubbler lock. I'm just using a balloon with a single pin hole in it.

Make another batch of sauce? Or some sort of other sauce? Tons of French sauces and soups use carrots.

I think I'll pickle them.

grate the two carrots, grate four or five potatoes, mix in one or two beaten eggs, depending on the size of the eggs, and mix it all together to make a good sticky mixture, and add a tablespoon of self raising flour. Add more flour if you need to balance out the eggs, so it isn't too watery.

Heat up a pan with some peanut oil, or use butter, and make patties out of the mixture about half an inch thick and 3 or 4 in diameter. Fry those fuckers up good, making sure to cook them through thoroughly, and then serve them. They go well with something like a steak, or lamb chops, or bacon for breakfast. The eggs and SR flour should make them nice and fluffy.

yes, please! i've been looking for a good chocolate cake recipe for ages. thankyou.

>(they are not human food and would defy our human physiology as we thrive as frugivores and and merely exist or survive as omnivores, usually ending up with disease, obesity, and other problems)

"Our fondness for a juicy steak triggered a number of adaptations over countless generations. For instance, our jaws have gotten smaller, and we have an improved ability to process cholesterol and fat."
http://news.nationalgeographic.com/news/2005/02/0218_050218_human_diet.html

"But the massive calorific hit provided by meat kick-started an increase in the brain size of early humans."
http://www.bbc.co.uk/sn/prehistoric_life/human/human_evolution/food_for_thought1.shtml

Wait, what were you saying about it defying human physiology?

Anyway, whenever I go to a particular friends house, I always get (because I ask) squirrel. I can't tell you how delicious this little rodent is if prepared correctly. Plus they are abundant (at least here in Tennessee) . I don't recall what is exactly in the various dishes my friend makes, but you can find some recipes floating around the Internet.

Those articles were sourceless. Meat enlarging our brains is junk science now anyway, the newest scientific journal suggests that our brains became enlarged because of relationships and the need to care for another than just ourselves.

>>5336

You're confusing reason with resource. A higher calorie/meat diet wouldn't CAUSE brains to grow, but it would provide the necessary nutrients to facilitate growth.

Similar to how you might need to build a house to get of the rain, but don't have any lumber to make it happen.