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I'm new too. Welcome! Looking forward to sharing with and learning from you... :smile:

That sounds GREAT! Oh, to have a grill... :sad:

Yeah, I've had some really tast okra at Indian places. I'll do some looking and see what I can come up with re:the Indian angle... And there's always breading and frying it, but I kind of feel like breading and frying something is often an admission of defeat. Like "what the **** do I do with...

Ha! I think that's why I want to explore it more, because so many people dont like it, and I'm a sucker for an underdog! It's green, funny-tasting, and slimy. Come on, what's not to like? :mrgreen:

I ususally use okra as an ingredient is curries, stews, and such, but I've never really made anything where it the featured much. It seems to be a much-maligned food in some circles , so I'd be curious to hear how you might "dress up" okra and make it something special.

Ditto! Also, am I crazy or does anyone else think it kinda screams for Swiss, rather than cheddar?

The girlfriend wanted a salad for dinner, but I craved something heartier to go along with it, so I came up with this and found it really tasty. I used Ezekiel sprouted whole grain bread (the kind that tastes horrible unless you toast it!) but any hearty bread should do, and I bet pita would be...

Pickle them! Then put then on sandwiches! Yummmmmmmm.....

Sorry to hear that... If you ever crave Scotch, well, Grant's is a blended that's actually pretty enjoyable for sipping, I will say. And it's usually $14. It's no $50 bottle of single malt, granted, but it's not bad at all- actually quite tasty- and it won't break the bank!

Cafe Flora is excellent, if a little rich for my blood... When were you last in Tacoma? It's growing up; slowly becoming a sort of little Portland

Ah, if you don't like vermouth (either sweet or dry) then sure, I'm not surprised that you're not so big on Manhattans or Martinis. It's weird, I agree it's nasty by itself but I like it as an ingredient. (And for cooking!!!) Definitely nothing wrong with neat bourbon! (I'm a big Knob Creek...

Thanks to you (and everyone else), for the exceptionally warm welcome! :smile:

I always heard an even number of olives was supposedly unlucky. Since I like olives, (and good luck) I usually do three as well. I don't get leaving the vermouth out, though. Then it's just neat gin (or vodka) with a little water. Not that there's anything wrong with a glass of cold gin! But...

My issue is with shaking is that it makes the drink too watery (this is REALLY bad if the bar has funny-tasting ice), and the floating ice splinters kinda take away from the drink. Somewhere I read someone say (in some bartending-related article or something), regarding "Shaken, not stirred!"...

Thank you very much! :smile: I must say I insist that a "martini" is strictly a drink made with gin. (Unless you call it a "vodka martini", I guess) I don't get the point of a "vodkatini". Vodka is essentially neutral, and is totally overpowered by the vermouth... leading to awful practices...

Now that I'm vegan, no, I don't eat cheese. The suggestions was for vegetarians. I have to say I will miss that bit of asiago on top of pasta too, but I enjoy the challenge. Iy means I need to really work on making the sauce special. Well, just speaking for myself, my main motivation for my...

Quite often when I get dinner to the "everything's simmering and under control" stage of making dinner, I get out my stirrer and make myself (and the gf, if she likes) a nice cold martini or Manhattan... There's nothing like a proper cocktail at the end of the day. If I had my way, after work...

Haha Sydfan, does the name Actionsquid ring a bell? :biggrin: I've gotta say Lagavulin is definitely at the top of my list. I love the thickness and smokiness! Also, if yer on a budget... I think Grant's is pretty fine for a blended at $14!

Ah, but maybe you forgot about pasta dishes! :smile: Also, I always portabella mushrooms to be nice too... oh, and I didn't even mention cheese!

I'll preface my comments by saying I've eaten a mostly vegitarian diet (I would sometimes include a little fish) for around six years, and recently switched over to a vegan diet. To the OP, well, I think a lot of good advice has already been offered. One technique that might be helpful is to...

Hi! I'm 30, and I live in Seattle Washington. Although right now cooking is more of a hobby, I do hope to attend culinary school at some point in my life and/or study to be a dietitian. I've eaten a "pescaterian" (vegetarian with a little seafood) diet for the last six years or so but I recently...

I dug up some stats on beer, if anyone's interested... From: About.com: http://www.allaboutbeer.com/features/233beer&health.html Beer contains 150 calories. Beer has no fat Beer has no cholesterol Beer is caffeine free Beer contains no nitrate Beer contains 1 gram of protein and 13 grams of...