Friday Open Thread
June 22, 2012 6:59 AM - Open Thread - CGar


Thursday OT
June 21, 2012 6:13 AM - Open Thread - Arkady


Wednesday OT
June 20, 2012 7:29 AM - Open Thread - InsertSnappyNameHere
Be sure to find some shade today.


Additional Site Adminstrator
June 19, 2012 7:33 PM - About LifeinBklyn - BoerumHillScott
Snappy has been added as a site administrator, and given the title of "Most high destroyer of spam."

Current site administrators are :
Boerumhillscott
CGar
InsertSnappyNameHere



Tuesday Open Thread
June 19, 2012 7:35 AM - Open Thread - dibs
The view from here.


Monday Open Thread
June 18, 2012 6:09 AM - Open Thread - dibs
Hystrionic personality disorder: Suffering from excessive flirting and attention seeking.

Lots of that here. It's also the Sandusky defense!!!!!


Snappy's Asian Chicken Wontons
June 16, 2012 1:40 PM - Food - InsertSnappyNameHere
Ingredients:
Nasoya wonton wraps (can be found at just about any store now)
Olive Oil
Boneless chicken breast
Kosher Salt
Pepper
Garlic
Cilantro
Asian Cole Slaw (I usually order this from Fresh Direct, but you may be able to find it in a gourmet store)
Teriyaki Sauce (low sodium)
-----
Heat oil in a small skillet. Once hot, put in one or two wonton wraps at a time. After about 15 seconds, flip them over. Wraps are finished once they are golden brown on each side (takes a total of 30-45 seconds).
Season chicken breast with kosher salt and pepper. Grill up in skillet, then cut it into small bite-sized chunks. Dip the chunks into a small dish of teriyaki sauce.
Peel and finely dice garlic, oven roast for about 10 minutes. The smaller you dice the garlic, the less time you should allow them to roast or else you will burn them.
Lay wontons on plate. Sprinkle a bit of finely diced cilantro, then add some of the chicken chunks, the oven roasted garlic, then the asian cole slaw, then a bit more cilantro. Finally, eat until your heart is content!



Weekend Open Thread
June 16, 2012 7:26 AM - Open Thread - dibs
Has the farmers market at GAP begun yet??? It's still way to early for even local tomatos.


Mac & Cheese by a teen friend of mine
June 15, 2012 11:55 AM - Food - Arkady
Macaroni and Cheese (Serves 6-8)

2 pounds ziti
6 cups White Sauce (recipe follows)
1/2 pound smoked mozzarella, grated
1/2 pound plain mozzarella, grated
1/2 pound white Cheddar cheese, grated
1/2 pound cooked ham or cooked bacon
3 tablespoons grated Parmesan cheese
3 tablespoons bread crumbs
4 tablespoons sweet butter, softened

Cook ziti al dente according to package instructions. Meanwhile, preheat oven to 350 degrees. Grease an 18 by 12 inch ovenproof dish.

Make white sauce; cool slightly and add grated mozzarellas and Cheddar cheese. Add sauce and ham or bacon to ziti and mix well. Place in prepared baking dish, top with Parmesan and bread crumbs, and dot with butter. Bake 40 minutes.

White Sauce (makes 7 cups)

7 cups milk
2 bay leaves
1 bunch parsley stems
sprig of thyme (optional)
3 white peppercorns
3 cups sweet butter
1 1/2 teaspoons kosher salt
1 teaspoon ground white pepper
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 1/2 cups all-purpose flour
1/2 cup white wine

Combine milk with bay leaves, parsley stems, thyme, if using, and peppercorns. Scald milk; do not boil. Simmer gently at 5 to 10 minutes, until well blended.

Meanwhile, combine butter, salt, pepper, paprika, and mustard in separate saucepan over low heat. Melt butter, but be careful not to burn. Stir in flour and cook, stirring constantly, 5 to 7 minutes. Add the wine and combine well. Strain milk and whisk in. Cook, stirring, 4 to 5 minutes; the sauce will thicken up suddenly. If not using the sauce immediately, drizzle some melted butter on the top. Spread butter over surface with a damp paper towel so a skin will not form.




Friday OT
June 15, 2012 6:57 AM - Open Thread - dibs
Continuing on our Verizon discussion, this building is such an eyesore!!!!!!


Eva's mac & cheese
June 14, 2012 10:15 PM - Food - ilovestoops
Don't know if this will show up but I saved eva's recipe when she first posted it.


Corned Beef
June 14, 2012 10:12 PM - Food - Arkady
Although stores charge more for thin cut, thick cut is actually a better choice of corned beef.
Ingredients:
1/4 tsp. each of: mustard seed, dill seed, coriander seed, celery seed. 2 cloves. 8 black peppercorns. 1 (or 2) cloves of garlic - peeled. 2 bay leaves. Pinch of dried red pepper. Put the beef into a pressure cooker & add water to cover. Dump in all the spices, etc. Put the lid on the pressure cooker & place on stove over low-to-medium heat. It should take about 15 minutes for the top to start to rattle. (If you've never used a pressure cooker, there's a little dingus on the top that lets pressure out of the valve - you should maintain a minimal rattle of the dingus throughout the cooking time - you'll eventually figure out the proper heat setting & not have to monitor it.) Let cook for an hour. Turn off the heat. After 10 or 15 minutes, when the rubber valve has closed (a separate gizmo from the dingus) open the pressure cooker, drain the meat, thinly slice across the grain. Serve w/ English mustard &/or horse radish.