Ever poured freshly squeezed lemon juice into milk? The proteins will begin to coaguate pretty soon. It still makes for an interesting drink. I guess the acid in the grapefruit juice will do the same.
Still, I think that your taste is relative. Some philosopher once said "If you want to know what Qualia is, drink your favourite wine after you have chewed some bubblegum." And he is quite right, a wine needs to match the food you are consuming with it.
Cooking tip: Everything from trish deseine's book about french country kitchen! But beware, it is not exactly diet food.
What kind of vinager? White vinager, rice vinager, apple cider vinager?
and I spelled it wrong each time. Vinegar Damn you web-based interface!
IG, that sounds really tasty
A bit late, but: A hand full of warm Tagliatelle, mix with a spoon of Mascapone, a spoon of grind lemon skin, a spoon of Pecorino cheese, add a bit Fleur du Sel and a bit pepper. Enjoy. (Best to be served on hot summer days)
Fri Oct 12 2012 23:28:03 CEST from IGnatius T Foobar @ UncensoredI'm *really* hungry right now. Someone please give me some FOOD.
one large uncensored food list.
This is always a winner. Black Bean Soup
10 slices bacon, finely chopped (hell put a cup-a-la pounds of bacon in.)
2-4 medium onions, chopped
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 teaspoons Worcestershire sauce (optional)
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
4 limes (juice)
Thinly sliced scallions, for garnish (optional)
Sour cream, for garnish (optional)
Grated cheddar, for garnish (optional)
Put the chopped bacon into a large cold heavy pot and place it over medium heat. Cook until it starts
to give up its fat, about
five to seven minutes. While waiting for the bacon to cook, chop your onions. Stir in the onions into the bacon and cook, until
they start to turn translucent, about five-seven minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add
the broth, tomatoes, ketchup, Worcestershire, and chili powder. Optional: Remove about a cup of the broth mixture and puree. Return
puree to pot.
Stir in the beans. Optional: Remove about a cup of mixture and puree. Return puree to pot. Turn the heat to high and bring to a
boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, cut off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the
soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in
the lime juice. Serve with
I have made this with black and red beans and it is still awesome. Add as much bacon, onions and garlic as you want. The lime
juice and cilantro is what makes the soup, so don't forget it.
Gee, it's too bad Spell wasn't in town this weekend.
We made ... empanadas!
(can't see the photo? http://pbs.twimg.com/media/A7hCJEBCIAAIJsZ.jpg is the place.)
Classic south american seasoned beef empanadas. Greek style empanadas with spinach, garlic, and feta cheese. Dessert empanadas with cherry pie filling, served a la mode.
I prefer to go shell-meat-cheese-lettuce, so the cheese begins to melt from the heat of the meat. Maybe it's because I live within 200 miles of Philadelphia?