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 Alfndrate wrote:
regular-

Yikes. Those look disgusting. All soggy and diseased looking. Nurgle chips.

Waffle-

They look cool. Never seen waffle chips before. How big are they?

The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

you forgot the magic of curly fries it would seem, which stand out for silly cutting method, and having a sort of coating on them i think
they is tasty
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

 greenskin lynn wrote:
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

It may sound sacrilegious but that's my reason for going to Five Guys, I much prefer their fries to their burgers.

 Dreadclaw69 wrote:

 greenskin lynn wrote:
speaking of waffle fries, they are one of the few reasons i use to go to chickfila

It may sound sacrilegious but that's my reason for going to Five Guys, I much prefer their fries to their burgers.

Both are equally great.

Prepare yourselves! The vodka sauce cometh!

How do you make yours?

Here's my personal recipe.


1 bottle of your favourite Vodka.

step 1. Add voka to food.
step 2. Eat food.

 Alfndrate wrote:
The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

Wait so the Nurgle fries are supposed to be like that? Is it just because those eating them are too drunk to notice? Or is it that people who go to sports bars are so depressed that they need depressing looking food?


I'll have to see if i can find waffle fries in the super market. They look tasty.

 Snrub wrote:

 KalashnikovMarine wrote:
It made sense, excellent explanation of the situation for the US, Australia and the UK. Gotta be careful what you order really.

Do you lot have a different name for thick and thin chips? Or is everything classed as fries?

Well, we have Fries, crinkle cut fries, thin cut fries, waffle fries, and then we can go into the realm of Tots... or Tater Tots

About the only place or time I've seen a "french fry" referred to in the British vernacular is when I go to a restaurant and order Fish and Chips.

 Snrub wrote:

 Alfndrate wrote:
The regular cut fries that I linked are from a "sports bar" they're supposed to be low quality. But regular cut fries aren't all like that lol

And the waffle fries are usually about the size of a 50mm base up to a small blast marker... to put it in terms we all know

Wait so the Nurgle fries are supposed to be like that? Is it just because those eating them are too drunk to notice? Or is it that people who go to sports bars are so depressed that they need depressing looking food?


I'll have to see if i can find waffle fries in the super market. They look tasty.

They're not always so... flaccid, those ones in particular just looked bad, I'm betting because they were from a B-Dubs...

We started out with a Lobster Bisque, followed by Grilled Steak and Salmon and baked Potatoes.
With summer comin' on there are going to be at least three grillings a week at this house.

 Monster Rain wrote:
How do you make yours?

1 large sweet onion, chopped
5 cloves garlic, coarsely copped
3 tablespoons extra virgin olive oil
2 (28 oz.) cans crushed tomatoes
1 1/4 cups vodka, premium quality
2 cups heavy cream
4 tablespoons fresh basil, finely chopped
1 (5 1/2 ounce) can tomato paste
Salt and pepper to taste

Follow the usual procedure. I admit I got it off the intertubes. I also tend to add more garlic and I swap half and half for heavy cream.

bulgogi, pahjuri, rice yay!!

Vodka Sauce: http://imgur.com/a/GNOtY

I'm thinking of trying to make a vodka sauce, but more in the style of a beurre blanc ( reducing the vodka and then emulsifying butter into it).

Hmmmm.... interesting. That could work. Let me know how it goes.

I had tacos...

Pork chops, potatoes and asparagus

With all the way. Till you get to asparagus. That stuff is as bad as celery.

I had spicy bean burgers, beans and chips/fries.

80's tea last night

PredaKhaine wrote:
With all the way. Till you get to asparagus. That stuff is as bad as celery.

Really? We put some Italian dressing and Wostershire sauce on them, then put them in the oven for a bit and they were pretty good. The pork was awesome. We got meat from a place that we might use for the wedding reception this summer to try it out. Now we just need to make inroads into the 10lb of bacon we bought

PredaKhaine wrote:
With all the way. Till you get to asparagus. That stuff is as bad as celery.

I had spicy bean burgers, beans and chips/fries.

80's tea last night

I used to hate asparagus, but if you take and bake it for about 25 minutes, with a little S&P, and some freshly grated Parmesan cheese over it while it bakes... it's awesome

I've only ever had it boiled. I didn't even realise there was another way of cooking it.

PredaKhaine wrote:
I've only ever had it boiled. I didn't even realise there was another way of cooking it.

Experiment son!

 Alfndrate wrote:

PredaKhaine wrote:
I've only ever had it boiled. I didn't even realise there was another way of cooking it.

Experiment son!

When you're convinced you don't like something, another way of cooking it doesn't seem like the answer.
Eating something else is the answer

I'm willing to try it again...but if it's anything like celery, then there probably isn't much point. There is no way of making celery nice. Same goes for Liver.

PredaKhaine wrote:

 Alfndrate wrote:

PredaKhaine wrote:
I've only ever had it boiled. I didn't even realise there was another way of cooking it.

Experiment son!

When you're convinced you don't like something, another way of cooking it doesn't seem like the answer.
Eating something else is the answer

I'm willing to try it again...but if it's anything like celery, then there probably isn't much point. There is no way of making celery nice. Same goes for Liver.

I'm with you there on the "eat something else", but my dad has had a major upheaval in his diet, to the point that it's too much of a hassle to cook something only for him, and to cook something for my mom and I. So with this massive diet change, we've been experimenting with greens and seeing which ones he likes, and which ones I'll tolerate. I've never been a big asparagus fan, but I've found ways that I like. Also grilling it a nice way to prepare it.

PredaKhaine wrote:
I'm willing to try it again...but if it's anything like celery, then there probably isn't much point. There is no way of making celery nice. Same goes for Liver.

http://allrecipes.com/recipe/sauteed-garlic-asparagus/

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

25 asparagus recipes - http://www.bhg.com/recipes/party/seasonal/asparagus-recipes/
There may be something there that's appealing

I'll have a whack at it - although I'm cheaping out on my cooking night this week.

Going to have bolonaise ravioli in a 4 cheese sauce

We're having the other pork chops and what's left over from last night for supper. I'll probably have soup for lunch

Left overs!

 Monster Rain wrote:
How do you make yours?

Since I assume you ask how to make vodka sauce...here's how I do mine:

Little oil in a pan with chopped garlic and onions to saute. Once they start to brown a little, I add two shots of vodka and light the sunovabitch on fire-puts on quite a show for the dinner guests. Once the flames calm down, I add crushed tomatoes and heavy cream, stirring it all in to a nice pink color and add cracked black pepper on top. Let it simmer for a little bit, then serve it over the pasta. It's good. Learned how to make it in college, and haven't looked back. Some people like a little bit extra salt added...me, I just put parmesan and romano cheese on top when it's done and it's perfect to me.

Also, missed a few pages due to work, so playing catch-up. Favorite soups would have to be my mom's homemade chicken noodle (crock pots a bunch of chicken for hours, mixes it with the veggies and broth over egg noodles) which is delicious beyond belief; and a Thai soup my step mom made a few years back that had oyster sauce, rice wine, bok choy, shrimp, onions, garlic and a few other things over flat, wide noodles. It was heaven.