Sip Posted May 8, 2004 Author Report Share Posted May 8, 2004 I cant' even imagine what one would smell like the next day.... One of the beauties of being a single grad student as it doesn't matter! It's the ultimate in freedom of choice ... especially when it comes to dietary choices. Quote Link to comment Share on other sites More sharing options...
nairi Posted May 8, 2004 Report Share Posted May 8, 2004 Do you guys mean just plain boiled pasta and yoghurt or pasta with the meat sauce and yoghurt? The meat, babam, the meat Edo, tomato omelet? Do you mean omelet with tomatoes (as in eggs first)? :drool: Vava, I'm sure you'd make it better. Mine is the student version Don't know about garlic you guys, but it makes me high if I eat too much of it. SIP! Stop being so selfish!! You're still in public when you go out after eating garlic! And I have come to the realization that cooking healthy takes MUCH longer than cooking junk. Vegetables take forever to cook!!!! Quote Link to comment Share on other sites More sharing options...
Sip Posted May 8, 2004 Author Report Share Posted May 8, 2004 By the way, Nairi, just wanted to thank you for bringing that matsun makaron thinkg up as it had been a looooooooong time since I had even thought about it. I got this nostalgic feeling reading it but yummmmmm the memory of the taste rushed right back from the old days in Tehran! Quote Link to comment Share on other sites More sharing options...
vava Posted May 8, 2004 Report Share Posted May 8, 2004 Vegetables take forever to cook!!!! they do?? I almost always make the vegatables last (or close to last), right before the meal is served. I like them crisp - not overcooked/muchy. Crisp vegatables are great - and you derive more nutritional value from them compared to when they're too cooked. Nairi try this: Preheat oven to 450F Choose a flat cookie sheet (and leave in oven to get hot) Vegetables: Red Peppers in large juliennes (each pepper should give you about 6 pieces, maybe 8 if they're large) Zuchinni - I like'em small (about 2cm diameter) cut in half Onions - if you can get baby onions (no more than 4cm diameter) put them in whole - if not get a large sweet (vidalia is nice) onion and cut in quarters (leave the end on to keep the layers attached) toss all the vegetables with olive oil in a bowl (lightly so that the veggies are completely but just barely covered) - oh and make sure it's extra-virgin olive oil, and that it's tasty! sprinkle with salt, cracked fresh pepper, chopped shallots (and you can add some basil, & chopped chillies for taste) Take the pan out of the oven and dump the veggies onto the pan (try to spread the out so that there is only one layer) enjoy the few seconds of sizzle. Put the pan in the oven for 8 - 10 minutes or so (check!) whe the veggies are sizzling, and begging to look cooked, turn them - many will be charred on one side - and cook for anothe 3 -5 minutes. And there - a very simple (and delicious) roasted vegetable medley. It should take 20-25 minutes tops including the minimal chopping. And most of that time you can sit and study, or wait for your rice to 'dam quashel' Quote Link to comment Share on other sites More sharing options...
nairi Posted May 8, 2004 Report Share Posted May 8, 2004 extra-virgin olive oil Thanks for the tip! This is becoming very sophisticated but I'll try to make something out of it and will report back. But how about boiling veggies in water? Any quick way to do it? I usually end up frying them (in a pan) because it goes faster Hey when I marinade the veggies, should I leave them for a while (a few hours)? Or can I put them in the oven immediately? I assume I can do this with other veggies as well, or not? OMG, a few more tips and I won't be cooking like a student anymore! My ttu seems to be doing just fine, but not ready yet the way I like my ttu, but it seems to be going into the right direction Yes, I'm shocked!! Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted May 8, 2004 Report Share Posted May 8, 2004 extra-virgin olive oil Who said you could use my name in vain???!!! Quote Link to comment Share on other sites More sharing options...
nairi Posted May 8, 2004 Report Share Posted May 8, 2004 extra-virgin olive oil Haha lol. I see what it is now Extra Virgine Olio di Oliva I didn't know you guys called it extra-virgin. I'm very bad with kitchen vocab... Who said you could use my name in vain???!!! Quote Link to comment Share on other sites More sharing options...
Maral Posted May 8, 2004 Report Share Posted May 8, 2004 (edited) Nairi if you like cauliflower,you can broil them in the over too. I just cut it up and mix with oil and whatever seasonings you like..salt,pepper,garlic salt and paprika is what I use usually...mix so the oil and seasonings are everywhere and just throw them under teh broiler till they get the color you like...flip 'em over and let the other side broil...you can do this with eggplant too...ohh and then you top the eggplant with yoghurt with garlic mixed in.....................man I'm gonna stink this week too Oh I just thought of something..if you have a microwave,broccoli is great nuked! just a couple of minutes(I do 2 minutes for a bowlful of broccoli,but my microwave is weak)then I top it off with some cheese,whatever you want,and nuke it for another 1-1 1/2 minutes...so good....I read somewhere where you can nuke the broccoli or boil it till a little tender,then dip them in parmesean cheese and cook them up in some oil or butter...like pan fry them...doesn't that sound good?????????????????????????? Edited May 8, 2004 by Maral Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted May 8, 2004 Report Share Posted May 8, 2004 YUM YUM, We make the the cauliflower just like that. But instead of using yoghurt we use lemon. Quote Link to comment Share on other sites More sharing options...
Maral Posted May 8, 2004 Report Share Posted May 8, 2004 the yoghurt was for the eggplant actually...the lemon and garlic and oil is great to dip the broiled cauliflower in! Quote Link to comment Share on other sites More sharing options...
vava Posted May 8, 2004 Report Share Posted May 8, 2004 Thanks for the tip! This is becoming very sophisticated but I'll try to make something out of it and will report back. But how about boiling veggies in water? Any quick way to do it? I usually end up frying them (in a pan) because it goes faster Ok - IMO - boiling is for pasta. no, but seriously, boiling veggies = zero taste. You can however, steam them. Which is essentially, what Maral is doing to her brocolli in the microwave. But use a bamboo steamer, (it's quite amazing how much of a difference it makes) and whatever you do, don't over cook! I like to steam brocolli, green & yellow beans, carrots, snow peas, leek and asparagus (er, not all together) but steaming is cool (and healthy too!) Man, I'm getting hungry! Oh, and to answer your other question Nairi - you can roast just about any vegetable just make sure that they're all cut about the same thickness/size, and that you cook veggies together that take about the same length of time to cook. You don't want to cook thin snow peas for the same length of time as thick carrots! And as for marinating, well in this case we were just coating the veggies with oil, and not marinating them, so yes you can use them right away. Quote Link to comment Share on other sites More sharing options...
Sip Posted May 8, 2004 Author Report Share Posted May 8, 2004 I use a non stick pan and just throw the veggies on there with no oil or water or anything. They cook in a few minutes usually ... a lid helps and I shake the pan every 30 seconds or so. After a while, the water comes out of the veggies Quote Link to comment Share on other sites More sharing options...
nairi Posted May 8, 2004 Report Share Posted May 8, 2004 Sip, that sounds very easy!!! Might try that once. Vava and Maral, thanks a million for the tips. I will definitely try them all one of these days. I have noticed that I'm getting more and more sick of eating junk or sandwiches on a regular basis. I need some variation and I have to admit that when I'm in the mood, cooking is fun! Quote Link to comment Share on other sites More sharing options...
Maral Posted May 9, 2004 Report Share Posted May 9, 2004 Nairi,it really doesnt' take much time or effort to steam/nuke some veggies and cook a piece of salmon...like you said it might take longer then take out or some other form of junk food...but makes a whole world of difference anoushnehr... Quote Link to comment Share on other sites More sharing options...
Stormig Posted May 12, 2004 Report Share Posted May 12, 2004 JUST GARLIC???????????????? RAW GARLIC?????????????????? I cant' even imagine what one would smell like the next day.... Sorry, I missed answering this one. Yup. There is an alternative, though - garlic kebabs. Seriously. Take the whole head, cut off about half a centimetre from the tip, put salt, a little olive oil, cover back, roast in the oven. It won't smell as much, will still have a nice flavour, the cloves will come off easily, but from my experience will be equally devastating for the tummy. As for the smell, air your room the next morning, preferrably a Sunday, or your own "do nothing day" of the week, and also do as much exercise as you can that day to sweat it off. I promise you, it doesn't smell anything like going overboard with things with fenugreek in them - you also don't want to do it too often. Quote Link to comment Share on other sites More sharing options...
nairi Posted August 7, 2004 Report Share Posted August 7, 2004 Btw, I also added this to the Armenian Cookbook. Pork and Veal Barbecue with Yoghurt Ingr: Pork Veal Chopped Onion Yoghurt Salt Pepper Prep: Cut the pork and veal (serving size depends on how many people and how much you will eat) in blocks large enough to be skewered. Put in a bowl and add yoghurt, chopped onion, and salt and pepper to taste. This is for marinating, so make sure the meat is covered well with these ingredients. Cover the bowl and leave for about an hour, preferrably in the fridge. After an hour, skewer the meat and barbecue it. Serving suggestion: Eat the barbecue with rice or bread and the left-over marinade. A jug of dugh/tan is also sugggested. Quote Link to comment Share on other sites More sharing options...
Nakharar Posted August 7, 2004 Report Share Posted August 7, 2004 I need someone like the naked chef to do all that cooking. Quote Link to comment Share on other sites More sharing options...
Maral Posted August 7, 2004 Report Share Posted August 7, 2004 (edited) I need someone like the naked chef to do all that cooking. You know he doesn't really cook naked Edited August 7, 2004 by Maral Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 7, 2004 Report Share Posted August 7, 2004 I need someone like the naked chef to do all that cooking. Oh yes... Except I wish he could talk without his tongue halfway out of his lips. Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 7, 2004 Report Share Posted August 7, 2004 Eat the barbecue with rice or bread and the left-over marinade. The left-over marinade that has been done in by raw meat? Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 7, 2004 Report Share Posted August 7, 2004 Corn, Rice, and Green Bean Salad - very nutritious equal amounts ofcorn kernelscooked rice (I have yet to try this with brown rice - will let you know)green beanssome chopped green pepper vinaigrette dressing -*-*-*-*-*-*- 1. Cook kernels in boiling, salted water for 2 min. Drain. 2. Cut green beans into half-inch lengths and cook in boiling, salted water for 5 min. Drain and run under cold water. Dry on paper towels. 3. Combine corn, rice, beans, and pepper in bowl. 4. Sprinkle with dressing, toss, and chill. Yum!!!! Quote Link to comment Share on other sites More sharing options...
nairi Posted August 8, 2004 Report Share Posted August 8, 2004 The left-over marinade that has been done in by raw meat? Oh yeah Quote Link to comment Share on other sites More sharing options...
vava Posted August 8, 2004 Report Share Posted August 8, 2004 Oh yeah I think that may be dangerous, no? E-coli anyone? Of course, if you save some of the marinade (ie. don't put it withe the meat) then I don't see any problems.... recipe sounds great BTW Quote Link to comment Share on other sites More sharing options...
nairi Posted August 8, 2004 Report Share Posted August 8, 2004 Ka duk hur ak eskan vakhenum? Sorry, had to let that one out. Seriously, no problem. Done it as long as I can remember. Quote Link to comment Share on other sites More sharing options...
vava Posted August 8, 2004 Report Share Posted August 8, 2004 In all seriousness Nairi jan - probably today in most western countries this would be perfectly risk free. Industrial/institutional sanitization has certainly come a long way - sometimes to the detriment of the actual food (but that's another issue) BUT, just the same their ARE cross-contamination risks when using utensils, or even worse, eating material that has come in contact with raw meat. This is particularly true for chicken, but also stands true for pork. Beef/veal are less risky, unless it's ground and/or processed. In anycase, i think just about everything we eat is going to kill us these days - Mad Cows, Foot & Mouthy Pigs, Carcinogenic farmed fish, Mercury/lead poisoning is other fish, avian flu & salmonella in chicken.... Can't eat anything anymore. Quote Link to comment Share on other sites More sharing options...
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