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I just downloaded a program

to convert everything. I will post conversions this week... I am kind of our of it at the moment... I am engeged... I think...

Mike's Goddess

posted by mikes_goddess on April 9, 2006 at 11:28 AM | link to this | reply

Ouch, I never got used to those ounces etc! We simply don't use them. If I'm right one kilo is 2 pounds, but how much is an ounce??? One kilo = 100 grams.

posted by Nickie-Fleming on April 9, 2006 at 11:25 AM | link to this | reply

Nickie that sounds good...

but I am lousy with metric. Could you translate that into cups and ounces?

Mike's Goddess

posted by mikes_goddess on April 9, 2006 at 8:57 AM | link to this | reply

Thanks, Nickie Fleming, for the recipe. With the exception of one ingredient, it sounds good. I'd substitute a little olive oil for the lard.

posted by reasons on April 9, 2006 at 4:47 AM | link to this | reply

Hi Flightpath!

I have another quick recipe for you: you don't need a lot of time. It's tagliatelli forestière. For 2 persons you need: 200 grams of tagliatelli, 500 grams of forestière vegetables (you can find them in the deepfreezer: a mixture of broccoli, mushrooms, mais, red peppers), a cupfull of tomaties cubes (fresh or deepfrozen), the yoke of one egg, and 600 grams of smoked lard, cut into thick slices so that you can make cubes.

Fill a big pot with enough water, let it boil and then add the tagliatelli. After two minutes you add the forestière vegetables. When the mixture boils again, let it boil for another five minutes. In the meantime, you fry the lard cubes. When the tagliatelli is ready, pour away the water. Then add the fried lard cubes, the tomato cubes and the egg yolk. Stir well and serve right away. Enjoy!

posted by Nickie-Fleming on April 9, 2006 at 4:34 AM | link to this | reply

Hi Flightpath!

If you like pizza and tater tots you will love it!

Mike's Goddess

 

posted by mikes_goddess on April 8, 2006 at 4:24 PM | link to this | reply

...sounds fast & good - very good - to me!!

posted by reasons on April 8, 2006 at 1:13 PM | link to this | reply

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