BACHELOR KITCHEN CORNER ...... (31)
If you're on Safari,do the following:
Baton de Manioc & Chikwangue
The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue, Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.
What you need
* several pounds of cassava tubers
* leaves of Megaphrynium macrostachyum, or banana leaves
What you do
* Soak the cassava tubers in a tub, pond, or stream for three days or longer.
* Peel the tubers, and wash them in large tub, changing water several times.
* Use a mortar and pestle to pound the tubers into a thick, smooth paste.
* Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length.)
* Place sticks or a wire basket in the bottom of a large pot. Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for four to eight hours. The finished baton de manioc should be very thick and solid -- thicker than mashed potatoes, nearly the consistency of modeling clay.
* Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
Note: the leaves should not be eaten.
Leaves of Megaphrynium macrostachyum, or leaves of other species of Marantaceae (called marantacee in French) are used in many African countries to wrap various foods. These leaves are said to impart a special taste to food which is wrapped in them. They are also used to make disposable plates and cups.
Baton de Manioc & Chikwangue
The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue, Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.
What you need
* several pounds of cassava tubers
* leaves of Megaphrynium macrostachyum, or banana leaves
What you do
* Soak the cassava tubers in a tub, pond, or stream for three days or longer.
* Peel the tubers, and wash them in large tub, changing water several times.
* Use a mortar and pestle to pound the tubers into a thick, smooth paste.
* Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length.)
* Place sticks or a wire basket in the bottom of a large pot. Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for four to eight hours. The finished baton de manioc should be very thick and solid -- thicker than mashed potatoes, nearly the consistency of modeling clay.
* Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
Note: the leaves should not be eaten.
Leaves of Megaphrynium macrostachyum, or leaves of other species of Marantaceae (called marantacee in French) are used in many African countries to wrap various foods. These leaves are said to impart a special taste to food which is wrapped in them. They are also used to make disposable plates and cups.
a few more I came across,that are not too difficult:
Baked Eggs
Melt butter in a baking dish, put in a layer of grated
cheese, drop in 5 or 6 whole eggs, sprinkle with salt
and pepper, cover with fine cracher crumbs mixed with
grated cheese. Add 1/2 cup cream, set in oven and bake a
quarter hour.
Fancy Egg Omlet
Beat 5 egg yolks until a lemon color. Add 4 tablespoons
water, 1/8 teaspoon pepper and 1&1/2 teaspoon salt. Heat
a large frying pan and melt 1 tablespoon butter in it.
Fold into the egg mixture the beaten whites of eggs, and
turn into the hot butter. Cook gently lifting the omlet
around the edges with a knife. When it is brown on
bottom, place into an oven so it will dry on top. Remove
from oven and before folding over spread on half of top,
any of the following foods: 4 tablespoons fried ham or
any other cllked meats, creamed chicken, peas, asparagus
or onion. Serve hot.
Cheese Pudding
Melt 2 tablespoons butter, stir in 2 tablespoons flour
and add 1 cup sweet milk. Cook this until thick and add
4 well beaten egg yolks and 1 cup grated cheese. Last
add the beaten whites of eggs. Put into a baking dish
and bake fo 20 minutes.
Cheese on Toast
Grate 1 pound of cheese. In a double boiler place 2 cups
sweet milk and heat to boiling. Add 2 teaspoons salt, 4
tablespoons butter and 1/2 cup flour that has been
moistened in cold milk. Stir until well cooked. Add the
grated cheese and beat until smooth. A little paprika or
finely chopped pimento or mango and a little onion adds
to the mixture and will vary the flavor. This is fine on
buttered toast or for luncheon sandwiches.
Welsh Rarebit
Melt 1 tablespoon butter, add 1 teaspoon corn starch,
stir well. Add 1/2 cup sweet cream and cook 2 minutes.
Add 1/2 pound of grated cheese, melt and then add 1/4
teaspoon salt, same of ground mustard and a few grains
of cayenne pepper. Keep hot and serve on fresh side of
bread toasted on one side.
Suppose everybody made some Variations of those Thingis
Baked Eggs
Melt butter in a baking dish, put in a layer of grated
cheese, drop in 5 or 6 whole eggs, sprinkle with salt
and pepper, cover with fine cracher crumbs mixed with
grated cheese. Add 1/2 cup cream, set in oven and bake a
quarter hour.
Fancy Egg Omlet
Beat 5 egg yolks until a lemon color. Add 4 tablespoons
water, 1/8 teaspoon pepper and 1&1/2 teaspoon salt. Heat
a large frying pan and melt 1 tablespoon butter in it.
Fold into the egg mixture the beaten whites of eggs, and
turn into the hot butter. Cook gently lifting the omlet
around the edges with a knife. When it is brown on
bottom, place into an oven so it will dry on top. Remove
from oven and before folding over spread on half of top,
any of the following foods: 4 tablespoons fried ham or
any other cllked meats, creamed chicken, peas, asparagus
or onion. Serve hot.
Cheese Pudding
Melt 2 tablespoons butter, stir in 2 tablespoons flour
and add 1 cup sweet milk. Cook this until thick and add
4 well beaten egg yolks and 1 cup grated cheese. Last
add the beaten whites of eggs. Put into a baking dish
and bake fo 20 minutes.
Cheese on Toast
Grate 1 pound of cheese. In a double boiler place 2 cups
sweet milk and heat to boiling. Add 2 teaspoons salt, 4
tablespoons butter and 1/2 cup flour that has been
moistened in cold milk. Stir until well cooked. Add the
grated cheese and beat until smooth. A little paprika or
finely chopped pimento or mango and a little onion adds
to the mixture and will vary the flavor. This is fine on
buttered toast or for luncheon sandwiches.
Welsh Rarebit
Melt 1 tablespoon butter, add 1 teaspoon corn starch,
stir well. Add 1/2 cup sweet cream and cook 2 minutes.
Add 1/2 pound of grated cheese, melt and then add 1/4
teaspoon salt, same of ground mustard and a few grains
of cayenne pepper. Keep hot and serve on fresh side of
bread toasted on one side.
Suppose everybody made some Variations of those Thingis
Conrad73: If you're on Safari,do the following:
Baton de Manioc & Chikwangue
The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue, Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.What you need
* several pounds of cassava tubers
* leaves of Megaphrynium macrostachyum, or banana leaves
What you do
* Soak the cassava tubers in a tub, pond, or stream for three days or longer.
* Peel the tubers, and wash them in large tub, changing water several times.
* Use a mortar and pestle to pound the tubers into a thick, smooth paste.
* Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length.)
* Place sticks or a wire basket in the bottom of a large pot. Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for four to eight hours. The finished baton de manioc should be very thick and solid -- thicker than mashed potatoes, nearly the consistency of modeling clay.
* Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
Note: the leaves should not be eaten.
Leaves of Megaphrynium macrostachyum, or leaves of other species of Marantaceae (called marantacee in French) are used in many African countries to wrap various foods. These leaves are said to impart a special taste to food which is wrapped in them. They are also used to make disposable plates and cups.
Baton de Manioc & Chikwangue
The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue, Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.What you need
* several pounds of cassava tubers
* leaves of Megaphrynium macrostachyum, or banana leaves
What you do
* Soak the cassava tubers in a tub, pond, or stream for three days or longer.
* Peel the tubers, and wash them in large tub, changing water several times.
* Use a mortar and pestle to pound the tubers into a thick, smooth paste.
* Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length.)
* Place sticks or a wire basket in the bottom of a large pot. Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for four to eight hours. The finished baton de manioc should be very thick and solid -- thicker than mashed potatoes, nearly the consistency of modeling clay.
* Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
Note: the leaves should not be eaten.
Leaves of Megaphrynium macrostachyum, or leaves of other species of Marantaceae (called marantacee in French) are used in many African countries to wrap various foods. These leaves are said to impart a special taste to food which is wrapped in them. They are also used to make disposable plates and cups.
When I go visit SA again, am I allowed to bring several pounds of cassava tubers
leaves of Megaphrynium macrostachyum, or banana leaves thru customs? We got lots of bachelors living around my village, and I thinking I can sell them this easy nutritious recipe ... especially if I attach the Instructions to each packet - maybe throw in a free mortar and pestle?
smoky: When I go visit SA again, am I allowed to bring several pounds of cassava tubers
leaves of Megaphrynium macrostachyum, or banana leaves thru customs? We got lots of bachelors living around my village, and I thinking I can sell them this easy nutritious recipe ... especially if I attach the Instructions to each packet - maybe throw in a free mortar and pestle?
In the Local Migros,the Cassava is almost sF 6.-/kg,damn Highway Robberyleaves of Megaphrynium macrostachyum, or banana leaves thru customs? We got lots of bachelors living around my village, and I thinking I can sell them this easy nutritious recipe ... especially if I attach the Instructions to each packet - maybe throw in a free mortar and pestle?
Nah Smokes...it's all so simple, if you are an experienced bachelor-chef-commando, steeped in the art of kitchen survival.....
Follow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Follow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
smoky: I think the guys here would have a problem with the Avocado Pears? .. you got to buy them green and rock hard and wait for them to ripen .... and you can never tell exactly which day they gonna be ripe enough to mash!
To keep the mexican goddess on simmer till the avos are ripe may create a bit of a problem? Any solution to this dilemma for them?
To keep the mexican goddess on simmer till the avos are ripe may create a bit of a problem? Any solution to this dilemma for them?
Lagoona22:
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Our avocados are black..and I believe we're the largest producers/growers here in CA..Do your avocados come from Spain, Italy..or? just wondering...Mexican goddess part-have no clue..you're a pro here, no doubts
Lagoona22: Nah Smokes...it's all so simple, if you are an experienced bachelor-chef-commando, steeped in the art of kitchen survival.....
Follow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Got an Avocado,actually only half left,but you wouldn't believe how difficult it is to find the Mexican GoddessFollow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Yah...I know....but I live on Langstrasse....
Conrad73: Got an Avocado,actually only half left,but you wouldn't believe how difficult it is to find the Mexican Goddess
Lagoona22: Yah...I know....but I live on Langstrasse....
That ought to ease things up a bit.But then Langstrasse ain't what it used to be,back in the Sixties.
I hardly know a Joint on that street this days.
They even put a Monsterbuilding squat on Helvetia-Platz.
And to think that I didn't grow up to far from Langstrasse,right over on the Sihlfeld.
smoky: Okay, guys and dolls, here`s what you all been searching for!
Post your Easy Recipes HERE!
Here`s my contribution (for my first see the Thread "Noodle Supper - Delicious" page 2, or 3)
Salami, Onion & Cheese.
Slice salami.
Slice onion.
Slice cheese.
Pile on plate.
Eat.
For a crispy additive, add potatoe crisps.........................
Post your Easy Recipes HERE!
Here`s my contribution (for my first see the Thread "Noodle Supper - Delicious" page 2, or 3)
Salami, Onion & Cheese.
Slice salami.
Slice onion.
Slice cheese.
Pile on plate.
Eat.
For a crispy additive, add potatoe crisps.........................
No no Awesome, no... scolding ..... the guys were talking about this fabulous easy dish to make ....... CHEESE ON TOAST! So I just thought to make it easier - they could just scroll up this thread and get virtually a Recipe per Day! .... Except Conrad seems to have a warped sense of humour or something ... he posts something thats got to be soaked in the river for 3 days and then stomped on!
scolding ..... the guys were talking about this fabulous easy dish to make ....... CHEESE ON TOAST! So I just thought to make it easier - they could just scroll up this thread and get virtually a Recipe per Day! .... Except Conrad seems to have a warped sense of humour or something ... he posts something thats got to be soaked in the river for 3 days and then stomped on!Conrad73: Got an Avocado,actually only half left,but you wouldn't believe how difficult it is to find the Mexican Goddess
Oh thats easy to solve Conrad ... you gotta have TWO avocados. I`m guessing you just gotta walk around Durfenborg or Nuremdorf or Schmütliborg or whatever that area of Zurich is where the Mexican Goddesses hang out ... they easy to recognise .... they all wear mostly glass platform stilleto heels and very short mini skirts, they very friendly, smile a lot, do lots of bending down with straight legs, you know, all that stuff that makes them very approachable... So you just walk up to them with your two avocados, look at your avos, look at their avos, raise your eyebrows, twitch your beard, and hey presto, you got a Mexican Goddess! .... I think thats how it works, but if in any doubt, just ask the Maestro Lago.....
Conrad73: In the Local Migros,the Cassava is almost sF 6.-/kg,damn Highway Robbery
Okay, now tell me in plain simple language ... is a Cassava what is also known as a Sweet Potato?
Lagoona22: Nah Smokes...it's all so simple, if you are an experienced bachelor-chef-commando, steeped in the art of kitchen survival.....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Okay, so the guacomole is not for women hey? There is NO WAY I want a Mexican Goddess to share my meal with! Can I substitute a Mexican God? or will that change the flavour?
smoky: No no Awesome, no... scolding ..... the guys were talking about this fabulous easy dish to make ....... CHEESE ON TOAST! So I just thought to make it easier - they could just scroll up this thread and get virtually a Recipe per Day! .... Except Conrad seems to have a warped sense of humour or something ... he posts something thats got to be soaked in the river for 3 days and then stomped on!
You could of Course just simply boil the Cassava-Roots,then melt some Butter over them.Maybe Au Gratin with Cheese!
smoky: Okay, now tell me in plain simple language ... is a Cassava what is also known as a Sweet Potato?
No it is Manioc!An Euphorbia originally from the American Tropics,but now all over the Caribbean,Africa and Asia.An excerpt from WIKI:
Countries in Africa
In the humid and sub-humid areas of tropical Africa, cassava is either a primary staple food or a secondary co-staple. Nigeria is the world's largest producer of cassava. In West Africa, particularly in Nigeria and Sierra Leone, cassava is commonly prepared as Eba or Garri. The cassava is grated, pressed, fermented and fried then mixed with boiling water to form a thick paste. In West Africa the cassava root is pounded, mixed with boiling water to form a thick paste and cooked as Eba. Historically, people economically forced to depend on cassava risk chronic poisoning diseases, such as tropical ataxic neuropathy (TAN), or such malnutrition diseases as kwashiorkor and endemic goitre. However, the price of cassava has risen significantly in the last half decade and lower income people have turned to other carbohydrate-rich foods like rice and spaghetti.
In Central Africa, cassava is traditionally processed by boiling and mashing. The resulting mush can be mixed with spices then cooked further or stored. A popular snack is made by marinating cassava in salted water for a few days then grilling it in small portions. Many cassava dishes exist in various African countries.
In Tanzania, cassava is known as mihogo, plural form, in Swahili. Though customs vary from region to region, and the methods of cooking cassava vary accordingly, the main method is simply frying it. The skin of the root is removed and the remains are sectioned into small bit-size chunks which can then be soaked in water to aid in frying. Thereafter, the chunks are fried and then served, sometimes with a chili-salt mixture. This fried cassava is a very common street food as it is relatively cheap to buy, easy to prepare and good to eat. The staple of the rural people, ugali, is a porridge more akin to mashed potatoes in consistency. In Zambia this is known as nshima. In Kenya, the Kikuyu name for it is mwanga, pl mianga.
smoky: Okay, guys and dolls, here`s what you all been searching for!
Post your Easy Recipes HERE!
Here`s my contribution (for my first see the Thread "Noodle Supper - Delicious" page 2, or 3)
Salami, Onion & Cheese.
Slice salami.
Slice onion.
Slice cheese.
Pile on plate.
Eat.
For a crispy additive, add potatoe crisps.........................
Post your Easy Recipes HERE!
Here`s my contribution (for my first see the Thread "Noodle Supper - Delicious" page 2, or 3)
Salami, Onion & Cheese.
Slice salami.
Slice onion.
Slice cheese.
Pile on plate.
Eat.
For a crispy additive, add potatoe crisps.........................
wow, this is great - a rival restaurant
How about speghetti with garlic and chilli pepper in extra virgin olive oil.
-In a large shallow frying pan heat 2mm layer of extra virgin olive oil.
-chop into small pieces a lot of garlic and fry in oil.
1/2 garlic head per person.
-bring a pan of 1 1/2 litres of water to boil, add 1/2 desert spoon salt, leave for 2 minutes then boil speghetti for 5 minutes and turn off heat. drain.
-Add speghetti to garlic in pan of oil. mix well and add more oil to taste.
-sprinkle with generous chilli pepper.
Lagoona22: Nah Smokes...it's all so simple, if you are an experienced bachelor-chef-commando, steeped in the art of kitchen survival.....
Follow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Follow these instructions to tell if you have the right ingredients...
Feel the avacados..run your hands over them..don't let that hardened skin fool you....if it's not black, and gives slightly at the ends, it's still green....
Now, the mexican goddess is a little more challenging...but stay with me here......feel her avacados....run your hands over them....in this case, we're actually looking for firmness here....are they perky at the tips??....do they have an even texture??.....is your inspection accompanied by the sounds of giggling??....if so, they are perfect for immediate consumption!!....
Enjoy your guacomole!!
Sorry Lago, just read again your post
How come I forgot at the moment that ya always talk "
's" and replied somewhat seriously 
Gottcha now...disregard, please, my previous posting-tis it's nonsense Your theoretical ways around "kitchen" stuff are quite impressive :cool Have to admit.....
smoky: No no Awesome, no... scolding ..... the guys were talking about this fabulous easy dish to make ....... CHEESE ON TOAST! So I just thought to make it easier - they could just scroll up this thread and get virtually a Recipe per Day! .... Except Conrad seems to have a warped sense of humour or something ... he posts something thats got to be soaked in the river for 3 days and then stomped on!
You can't trick me Smoky ..I know exactly who...you're making fun of..THAT'S FINE!!with me..but don't make our guys go NUTS!! more than they already are Conrad...
is a one mystery man...He admires elephants and everything done slooooowly...Hey, Smoky, I'd guess it's not so bad and can be a big plus for you...the way I see you: you need to Miss a guy for some period of time, right..which works for me too, btw. While Conrad is busy with soaking "something" for 3 days, you'd renew all your passions and unpatiently wait for him coming back! from the river 
PS What I can't quite get
..how come you two live so close! and still didn't meet We do need another Happy Story here, common 
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Post your Easy Recipes HERE!
Here`s my contribution (for my first see the Thread "Noodle Supper - Delicious" page 2, or 3)
Salami, Onion & Cheese.
Slice salami.
Slice onion.
Slice cheese.
Pile on plate.
Eat.
For a crispy additive, add potatoe crisps.........................