Your favourite meal/recipe?

Discussion in 'The Bike Cafe' started by limerickman, Feb 23, 2006.

  1. Rockslayer

    Rockslayer New Member

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    also it is often available in many cafes in Australia, i prefer a chinotto rather than a coffee in the summer. I have noticed it in the continental section of local supermarkets. I have also noticed limonatta and an orange version as well in the same small bottles/six packs.

    I still remember the taste of the Gelato I ate in Pisa when I was there a few years back, that was a winner!! not near the touristy tower!! but in the middle of town.:p I could live on Gelato.
     


  2. Sikhandar

    Sikhandar New Member

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    ;) right move not going near the tower, all the things are extremely more expensive than anywhere (they cost about 150% than elsewhere...)!
     
  3. Crankyfeet

    Crankyfeet New Member

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    When I was a kid, my favorite meal was sausages, mashed potato and beans/peas. I nearly always got it on my birthday. Now on my birthday I get my current favorite meal which would be a 14oz BBQ grilled prime rib-eye steak with mashed potato and beans/peas.

    I guess after thirty years of thrashing it out at school, university and various jobs, that is my life achievement really. What my life purpose has boiled down to. Putting a rib-eye steak on my birthday plate instead of three pork sausages.
     
  4. roundandround

    roundandround New Member

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    A good pasta with ground chicken, sausage, shrimp, peppers, and Prego sauce would do fine. Gotta have Prego every other sauce is too watery for me. Finished with my homemade Praline Cheesecake.
     
  5. killthecar

    killthecar New Member

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    a loaf of french bread and green tea, nothing tastes better after a ride... nothing
     
  6. Niblox

    Niblox New Member

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    Hmm, that's a tricky one.

    Starter: Spanish chickpea salad with lemon and olive oil OR a really good chowder;

    main course: roast free-range chicken with chestnut stuffing OR roast iraqui lamb marinaded in yoghurt, orange juice, garlic, onion and herbs with basmati rice and roast mediterranean vegetables;

    Dessert: fresh english strawberries with frozen yoghurt OR scottish raspberries with home-made ice cream OR afogatto (vanilla ice cream in a pool of expresso coffee)

    To drink: a really good red wine!:)
     
  7. Rider2004

    Rider2004 New Member

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    Here in California, we have several FAST Food restaurants, one of which is Carl's Jr. and I like the way they cook their hamburgers.
     
  8. roundandround

    roundandround New Member

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    you cant beat a good ole' Cheeseburger and a plate of steak fries.
     
  9. hatcreek

    hatcreek New Member

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    Fat beef steak,with any red wine. Mashed potatoes, corn on the cob.

    After dinner, cocktails and cigars on the patio.
     
  10. mitchellslaw

    mitchellslaw New Member

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    sausage-stuffed sweet potatoes and broccoli soup. A bit much on the ol' stomach, though!
     
  11. sippawitz

    sippawitz New Member

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    Try a good quality olive oil, and finely (very finely) slice the garlic. Try adding a bit of butter into the mix.
     
  12. saladcyclist

    saladcyclist New Member

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    Well. . .I have so many favorite meals, all are vegetarian! A good Pad Thia Jay, Bel Poori followed by a masala Dosa from a good Indian restaraunt , check out the bel poori vegetarian restaurant in norwood london. Spaggetti with Pesto and garlic bread, with a nice bottle of grenache from south east Australia. And then as a comfort food I like good old toad in the hole with quorn veggie sausages. Food Food!!! Now I'm Hungry!!!

    Chris

    :D
     
  13. iglagol

    iglagol New Member

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    Well, the one I could offer for a sweet supper, nice for your teeth conserving:

    MIX TOGETHER:
    cottage cheese,
    sour-cream,
    sugar,

    Proportions do not matter, the only thing to care about -- the meal should not be too hard (due to the lack of sour cream) and should be sweet enough.

    Try -- you ain't gonna regret!!!
     
  14. italian cyclist

    italian cyclist New Member

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    my favorite meal is PASTA and PIZZA!!!!:D
     
  15. Powerful Pete

    Powerful Pete New Member

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    Bravo. Sei grande.

    Yet another serious cyclist. :D
     
  16. italian cyclist

    italian cyclist New Member

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    tengo a precisare nn bravo ma BRAVAAAAAA!!!!con la A
     
  17. dvnjhn

    dvnjhn New Member

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    Not my favorite for dinner, but for on a roll for breakfast, or covered in oat meal an pan fried for starters is ace.

    Too many favs to mention but tonight I made roast chicken, with a tomato, chillie, corriander, finley diced onion, olive oil and garlic marinade.. It rocked
     
  18. ebojorq

    ebojorq New Member

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    There's nothing like a "gallina pinta"... the literal translation is "spotted hen", but it has nothing to do with chickens.

    It's a mexican, actually sonoran soup made with beef and bones rom the cow's tail and/or ribs.

    You put about one pund of beef and bones in a pot along with a garlic head, a medium size onion, a tomato, an anaheim chile (not spicy all), half a pound of beans and half a pound of nixtamal (it's processed corn for tortillas before it's grounded. Yu can get it in any mexican food store).

    You fill the pot with water and cook it until the beans and the corn are tender. Then you season it with salt, some chicken bouillon and cilantro. You let it boile for about 10 more minutes and it's ready to serve. You may want to leave the vegetables in the pot, (specially the garlic head) but make sure you serve the beef, beans and nixtamal. (It's important not to put the salt before the beans are done or they will take for ever to be done).

    It's a meal packed with energy and a very tasty one.

    You can make it in a crockpot and leave it all night long to season in the morning. If you make it in a pressure pot it will take about one to one and half hours.
     
  19. dougadam

    dougadam Member

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    Homemade Cinnamon Rolls
    4-1/4 to 4-3/4 cups/1 to 1.25 liters
    all-purpose flour
    1 package quick-rising active dry yeast
    1-1/4 cups/325 mL milk
    1 tsp/5 mL Watkins Vanilla
    1/4 cup/60 mL sugar
    1/4 cup/60 mL butter
    1 tsp/5 mL salt
    1 tsp/5 mL Watkins Cinnamon
    2 eggs
    6 tbsp/90 mL butter, softened
    1/2 cup/125 mL brown sugar
    4 tsp/20 mL Watkins Cinnamon
    1 cup/250 mL powdered sugar
    1 tsp/5 mL Watkins Vanilla
    4 to 5 tsp/20 to 25 mL milk

    Combine 1-1/2 cups/375 mL of the flour and yeast
    in large mixing bowl. Heat the 1-1/4 cups/325 mL
    milk, vanilla, sugar, butter, salt, and cinnamon
    just until mixture is warm (120-130°F/50-55°C),
    stirring constantly. Add to flour mixture along
    with eggs. Beat with an electric mixer on low
    speed for 30 seconds; scraping sides of bowl con-stantly.
    Beat on high speed for 3 minutes. Using a
    spoon, stir in as much of the remaining flour as
    you can (dough will be soft). Knead in enough of
    the remaining flour to make a moderately soft
    dough (3 to 5 minutes total). Shape dough into a
    ball; place in a lightly greased bowl, turning once.
    Cover and let rise in a warm place until double in
    size (about 1 to 1-1/2 hours). (The dough is ready
    for shaping when you can lightly press two fingers
    1/2-inch/1-cm into dough and an indentation
    remains.) Punch down dough and divide in half.
    Place each half on lightly floured surface and
    smooth into a ball. Cover and let rest 10 minutes.

    On lightly floured surface, roll half the dough into a
    12 x 8-inch/30 x 20-cm rectangle. Spread with
    3 tbsp/45 mL of the butter. Combine brown sugar
    and cinnamon; sprinkle half over rectangle. Roll
    up from short side. Seal edges (brushing with water
    makes rolls easier to seal). Repeat with remaining
    dough. Slice one roll into 8 pieces and the other roll
    into 7 pieces. Arrange slices, evenly, cut-side up, in
    greased 13 x 9-inch/33 x 23-cm baking dish. Cover
    and let rise until nearly doubled (about 30 minutes).
    Bake at 350°F/180°C for 25 to 40 minutes or until
    light brown. Invert at once onto wire rack, invert
    again. Cool slightly. Drizzle rolls with a glaze made
    by combining the powdered sugar, vanilla, and milk.
    Serve rolls warm or store in an air-tight container.
    Makes 15 servings.
     
  20. roundandround

    roundandround New Member

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    So much food....I can't think....that's it...I'm going out to eat! Go get myself some lemon herb chicken and veggies.
     
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