Legion World Forums LEGION COMPANION Spaceopoly Kill This Thread X: The Sixth 24-Hour Thread

The soup I most enjoy making is cock-a-leekie. I really do love leeks.

Do you love cocks too?

I love leeks as well. I never make a sukiyaki without them.

Your mention of sukiyaki reminded me of this:

At least he admits the song title has nothing to do with the song.

Every Lunar New Year, my older relatives have a sing along during our family reunion. One of the songs they sing is a Chinese version of Sukiyaki.

I love leeks and shallots. Scallions are also very nice. I'm not a big fan of regular onions. I especially dislike raw onions.

Raw onions not only make me cry, they also make my mouth hurt.

I would never think of making a burger or tuna salad without adding diced onion. White for the burger, red for the tuna.

Oh, and garlic ground into a butter-olive oil mixture (same as what I use for garlic bread) is the absolute best for scrambling eggs in. In fact, I'm gonna' go make some eggs right now, with a handful of chives and fresh parsley thrown in for good measure. Then I'll roll them up in a whole wheat tortilla. Bliss, Baby!

I'm gonna' miss my fresh herbs when the cold season hits.

Now I'm hungry. I think for breakfast, I'll have a cheese omelette with mushrooms, onions and bell peppers. Then I'll season it with basil, parsley, tarragon, chives, oregano and paprika.

Mmmm...

Ugh, I'm starving. It's 3 PM and I still haven't eaten lunch.

I normally eat lunch at 2 p.m. Sometimes earlier, occasionally later.

I only had a couple of slices of pizza for lunch.

But for supper, I had a spiced chickpea panino, some avocado-buttermilk soup with crab salad garnish, and orange quinoa salad. Yum.

(Sometimes on weekends I get time to make fun stuff.)

I made a pot of my aforementioned cock-a-leekie. I love making soup.

I enjoy making beef tacos, sizzling gambas, chicken in peach sauce, and experimenting with different types of pasta. I think I should learn different kinds of soup, I've only ever made three kinds from scratch. Four if you count sukiyaki.

It's getting a take a while getting used to a new eating schedule. I'm so used to eating whenever I wanted to during the summer.

I followed a favorite Houston restaurant's recipeforshrimp etouffee last year (the place is called Treebeard's). I posted a puc on FB and a bunch of people got upset because the recipe didn't start with a roux.

It's tradition vs. Innovation again. Thankfully doesn't happen much with pasta, for me.

Imagine how boring food would be if everyone followed the same conventional recipes all the time

Yes, and a lot of the fun in cooking comes from being able to unleash your creativity.

I unleashed my creativity in the kitchen once and almost roasted the house.

In think I would feel the same way my friends did about the roux if someone put tomatoes in clam chowder.

Would you hate me if I put tomatoes in clam chowder, Rocky?

I don't hate anyone, Ibby, least of all you.

On the other hand, I would sincerely hope you would see the error of your ways.

Aw Rocky, that's so nice it makes me feel very guilty just thinking about tomatoes!

Well, there is Manhattan Clam Chowder, which is unabashedly tomato-ful.

Damned hard to find around here, too. I saw it at a local bar called Cereveza last month. (Mentioned earlier in Cobie's beer thread, because it's just so cool.) Despite that hot, muggy summer weather, I pounced on it right away. Perfect! When the server came back to check on us, I begged him to put it on their regular menu and to not change a thing.

I'm originally from Boston, Cleome. To me, calling the Manhattan stuff "chowder" is anathema.