Ok, I'm a food lover. I admit it. I love to eat, all types of food.
I want to know what you are having for lunch.
Today, I'm having Chinese food. Leftover Bourbon Chicken and Fried rice to be exact. Extra spicy!
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I have not decided… but it will most likely be Shepard’s Pie, two slices of bread with LOTS of butter on them, and a tall glass of milk. Chili is a contender as well….. but the Shepard’s Pie is leftovers so probably get top billing. LOL
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The shackles of opression and dependence are most easily slipped on with a smile and kind words of hope.
My coworkers would hate me if I ate chili, not that they don't already...
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I Hate GM, deal with it.
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2005 GT Screaming Yellow: SLP Loudmouths
Ibanez guitars, S&W revolvers, Glock Semi's
Republican write in Presidential Candidate 2012
Nothing, because i can't figure out how to get in the student union at school anymore... sucks.
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Ok, I'm a food lover. I admit it. I love to eat, all types of food.
I want to know what you are having for lunch.
Today, I'm having Chinese food. Leftover Bourbon Chicken and Fried rice to be exact. Extra spicy!
The fact that there is a Chinese dish called 'Bourbon Chicken' always makes me chuckle. I guess that is an ancient, traditional dish originated centuries ago by Chinese people living in the Inner Mongolian region of Kentucky? See? It's funny.
I could go for some Chinese today, though - or, better yet, Korean. It's rainy here and some Kimchee Chigae would be just the thing to wake me up. Since I'm the only one here right now, though - and since I forgot to bring anything for lunch, I guess I'll be having a Papa John's pizza delivered. Wonder if I can get kimchee on that...
Nothin. About to hit the road back to Raleigh. I've got a plan for dinner tonight though.
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Sometimes I think that government fits that old-fashioned definition of a baby: An alimentary canal with an appetite at one end and no sense of responsibility at the other.
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Bourbon chicken is an ancient recipe that predates Bourbon County, Kentucky by thousands of years.
They just didn't use bourbon.
Or chicken...
Kimchee....GAH!!!!
People either love it or hate it. Like Paris Hilton. I hate them both.
__________________
I Hate GM, deal with it.
One shot, One Kill! Don't waste ammo, it's pricey!
2005 GT Screaming Yellow: SLP Loudmouths
Ibanez guitars, S&W revolvers, Glock Semi's
Republican write in Presidential Candidate 2012
Bourbon chicken is an ancient recipe that predates Bourbon County, Kentucky by thousands of years.
They just didn't use bourbon.
Or chicken...
Kimchee....GAH!!!!
People either love it or hate it. Like Paris Hilton. I hate them both.
I wonder if it has some of it's origins in 'Drunken Chicken'? In that one, chicken is marinated in beer for a day or two before cooking. Traditionally, a live chicken was used and it was killed by drowning it in beer before being cleaned and marinated in it.
I like most kimchees, but not all of them. I like cabbage kimchee the best and can't stand cucumber kimchee. Of course, I'm not crazy about cucumbers, anyway. To me, radish kimchee is 'interesting' but not bad and turnip kimchee just tastes, well, weird.
Kimchee Chigae (one of many possible spellings) is a stew made with spicy cabbage kimchee, pork, fresh hot peppers, crushed hot pepper, hot pepper oil, tofu and some other ingredients I happily eat but can't always readily identify. Did I mention the hot peppers? It's just what I need to wake me up today!
I know what you mean, though. A buddy of mine had a Korean housemate in college who introduced him (and through him, me) to kimchee. After my buddy got married, he would have to go out to a Korean restaurant to have kimchee because his wife couldn't stand for it to even be in the house - couldn't stand the smell. Of course, according to another friend of mine whose mother is Korean, the smell of kimchee pales in comparison to the smell of squid jerky.
I wonder if it has some of it's origins in 'Drunken Chicken'? In that one, chicken is marinated in beer for a day or two before cooking. Traditionally, a live chicken was used and it was killed by drowning it in beer before being cleaned and marinated in it.
This was a cajun invention. The drowning was not intentional, we just like to get things drunk.
The right way is to take a whole chicken (cleaned and prepped) and stand it on an opened can of beer (can goes into the body cavity).
You can also use a "Cajun injector" to shoot beer into the different parts of the chicken.
It is cooked upright, either in the oven, or on a grill (bbq type).
Good stuff there, the beer is force inducted through the chicken.
__________________
I Hate GM, deal with it.
One shot, One Kill! Don't waste ammo, it's pricey!
2005 GT Screaming Yellow: SLP Loudmouths
Ibanez guitars, S&W revolvers, Glock Semi's
Republican write in Presidential Candidate 2012
i had me a sandwich! roasted turkey breast on 12grain with honey mustard, lettuce, and tomato. I also tossed on some habanero sauce for fun
and baby carrots... lol
yesterday i had the same thing, but with "my little pony" fruit snacks instead of carrots.
i love sandwiches.
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This was a cajun invention. The drowning was not intentional, we just like to get things drunk.
The right way is to take a whole chicken (cleaned and prepped) and stand it on an opened can of beer (can goes into the body cavity).
You can also use a "Cajun injector" to shoot beer into the different parts of the chicken.
It is cooked upright, either in the oven, or on a grill (bbq type).
Good stuff there, the beer is force inducted through the chicken.
I actually bought an apparatus at WalMart which is a frame designed to hold a chicken upright and accomodate a beercan. Was going to use it the last time I fired my smoker, but the whole setup was too tall. I'll have to try it with the grill sometime, instead. Sounds good, though.
I once marinated ribeye steaks in a mixture that was composed largely of beer for three days (in the refrigerator) before cooking them on the grill. Their appearance was almost identical to that of veal - they got 'greyish' when cooked but never browned, again, much like veal. They were quite tasty, however, and no knife was required - they cut easily with a fork.
Oh, and I didn't get my pizza. In fact, I had a big plateful of nothing for lunch to go with the small bowlful of nothing I had for breakfast. My wife and I are going to my mom's house for supper (I only call it 'dinner' if it's a formal affair), so I hoped she cooked a lot. A whole lot.
I had leftover pizza from last night. I hate microwaving leftover pizza, but it's the only choice other than starting the car and putting it on the exhaust manifold.....
What's for Lunch Today? 
