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Turfan Fragment
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« Reply #2730 on: 18:59:54, 14-08-2008 » |
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Heathen.  Oh, I forgot all about this! Let me go check how it's doing. ... Erm... |
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Milly Jones
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« Reply #2731 on: 19:07:18, 14-08-2008 » |
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Milly's out with friends tonight for dinner so somebody else is going to do the "burning". Yum!  |
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We pass this way but once. This is not a rehearsal!
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harmonyharmony
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« Reply #2732 on: 19:27:20, 14-08-2008 » |
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No steak to be found in Tollcross (or at least no steak to be found in the radius sampling of Tollcross I was willing to trek in my quest) but I did pick up a couple of pork chops.
So...
Take some peppers and chop them into bits, marinade in oil with seasoning for some time.
Rub a pork chop with oil.
Bring some potatoes to the boil.
Chuck the peppers on a griddle to sizzle away.
After about five minutes, fling the chop onto the griddle moving the peppers to the edge.
Once the chop is done (about 15 minutes usually in my experience), take it off the griddle (check it's done!) and keep it warm on a plate.
Start steaming spinach.
Bung some kind of alcohol (I think it's going to be red wine tonight) in the griddle and scrape at any stuck bits with a wooden spoon (if you want a gravy rather than a jus, you could sprinkle the chargrilled peppers with a little bit of flour before adding the wine). Once it's reduced some (and the alcohol's burned off - you could add cream here if you wanted), return the chop to the griddle and add some slices of blue cheese to the top.
Once the cheese starts to melt, serve!
NOM
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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martle
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« Reply #2733 on: 20:19:02, 14-08-2008 » |
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Classy, hh. You're good!  |
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Green. Always green.
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harmonyharmony
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« Reply #2734 on: 22:56:37, 14-08-2008 » |
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Why thank you.
It was tasty as well.
If academia doesn't work out I'll become a chef/publisher.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Antheil
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« Reply #2735 on: 13:49:45, 15-08-2008 » |
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Going back to Martle Exiled in Wales and The Perils of Fish Pie with lumpy potatoes and bland white sauce  Are we, who post on this thread, pretentious foodies or Divine Mortals who, by the Grace of God, have been given discerning palates unknown to Lesser Mortals? Doing the rounds of my relatives (i.e. I am Exiled in England ) two non-treats were spag bol which consisted of onion, beef mince, chopped courgette and a bottle of Dolmio (admittedly it was organic Dolmio gloop) cooked for all of half an hour. No garlic, no herbs, no seasoning, no splush of wine. No Parmesan, natch but some pre-grated processed cheddar was offered. Or. Crumbed oven baked pre-formed haddock served with cold farfalle tossed with pesto and pine nuts and a naked mixed leaf salad. Plus salad cream. The on-dit is that this is the height of sophistication in Barrow on Furness. I am beginning to feel guilty about the sensous pleasure I get from food. Am I wrong in this? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ruby2
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« Reply #2736 on: 14:01:16, 15-08-2008 » |
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Contemplating a slice of apple pie...
Not really hungry but quite fancy a snack.
What a bizarre coincidence - I had my first slice of apple pie for probably well over a year that very same evening about an hour earlier, then proceeded to beat myself up about it when I couldn't ge to sleep till 2am because of the sugar rush.  I had a really nice thing for dinner/tea/supper (delete as appropriate depending on where you're from) that night - roasted vegetables in thyme, then stirred them up in some Balsamic glaze, which I've only just discovered. Crumble some feta over it - the feta works as a stunning contrast with the warm balsamic, and pop the whole lot on a pile of leaves of some sort.  |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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MabelJane
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« Reply #2737 on: 14:26:29, 15-08-2008 » |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #2738 on: 17:47:26, 15-08-2008 » |
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Contemplating a slice of apple pie...
Not really hungry but quite fancy a snack.
What a bizarre coincidence - I had my first slice of apple pie for probably well over a year that very same evening about an hour earlier, then proceeded to beat myself up about it when I couldn't ge to sleep till 2am because of the sugar rush. Well I didn't actually have the pie that night because I decided it was too late and I'd get a sugar rush and wouldn't be able to sleep! I had a really nice thing for dinner/tea/supper (delete as appropriate depending on where you're from) that night - roasted vegetables in thyme, then stirred them up in some Balsamic glaze, which I've only just discovered. Crumble some feta over it - the feta works as a stunning contrast with the warm balsamic, and pop the whole lot on a pile of leaves of some sort. That sounds rather nice. I'm having macaroni cheese (only with spirally thingies not macaroni) and grilled peppers tonight (might also have grilled tomatoes). |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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MabelJane
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« Reply #2739 on: 00:51:24, 17-08-2008 » |
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How about this for a daily diet?
MICHAEL PHELPS' DIET
Breakfast: Three fried egg sandwiches; cheese; tomatoes; lettuce; fried onions; mayonnaise; three chocolate-chip pancakes; five-egg omelette; three sugar-coated slices of French toast; bowl of grits; two cups of coffee
Lunch: Half-kilogram of enriched pasta; two large ham and cheese sandwiches with mayonnaise on white bread; energy drinks
Dinner: Half-kilogram of pasta, with carbonara sauce; large pizza; energy drinks
That's how to win gold medals! Well, that plus some exercise - though how could you move after any of those meals?
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #2740 on: 08:02:05, 17-08-2008 » |
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I think you have to be really hungry (but not to the point of low-blood sugar I'd imagine) before the meal.
Also he must process food incredibly quickly just to have the capacity.
I had a housemate (one of those engineers) who would routinely eat 500g of pasta for lunch and then the same for dinner. He would then spend the evening in the gym.
I'd really dread to think what his arteries look like...
There are days when I think I could probably put that much away, but they are few and far between. I suppose you'd have to get used to it.
For my breakfast today I'm content with a bowl of muesli followed by a sliced banana in natural yogurt and a mug of green tea.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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martle
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« Reply #2741 on: 08:43:43, 17-08-2008 » |
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It's the carbohydrate content of that diet that's so shocking, isn't it - all about energy. The one time in my life I worked out seriously I was told to do high-protein eating, so it was plates of chicken liver and gallons of milk... (although that was to build muscle rather than to make you go fast in a swimming pool). |
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Green. Always green.
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Morticia
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« Reply #2742 on: 08:51:26, 17-08-2008 » |
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It was the EIGHT EGGS at breakfast that made me gawp. Eight! If he eats that every day that's fifty six eggs a week!/b]  Cripes. |
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George Garnett
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« Reply #2743 on: 09:38:38, 17-08-2008 » |
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The one time in my life I worked out seriously I was told to do high-protein eating, so it was plates of chicken liver and gallons of milk... (although that was to build muscle rather than to make you go fast in a swimming pool). This wasn't in France by any chance, was it, M Grenouille? Mmmmm, nice thighs.  |
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« Last Edit: 09:40:45, 17-08-2008 by George Garnett »
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Ron Dough
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« Reply #2744 on: 10:11:39, 17-08-2008 » |
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Without knowing exactly what the training regime is, it's hard to comment on that list, except that it would seem to be examples: I'd guess that alternative breakfasts have been lumped together there, rather than separated by the odd 'or'. High carbohydrate diets are quite normal for athletes, who will burn off most of the excess: swimmers, like runners, wouldn't necessarily be aiming for high muscle bulk, but more for energy and/or stamina, depending on whether they specialise in shorter or longer distances..
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