Mariah Milano - The Pornstar Foodie :)

[GodsEmbryo]

Delicious Vegetarian Rice & Vegetables!

I know what I'm gonna eat tomorrow for lunch... yummie :drool2:

 

[Mariahxxx]

let me know how it turns out!

 

[Ace Boobtoucher]

I don't see much meat in there. Are you a Veg Ace? I'm looking at about 6 different vegetables in there. I see squash, eggplant, green peppers, mushrooms, some kind of green onion. How close am I?

Here's my problem. While vegetables cooked right are a delight, the timing to add to the pan (plus the tendency to overcook by me) make your dish look like mush when I do it. I can't get the heat right. I fear burning and thus add water. Combine this all and all I get is a plate full of shit in texture and color. It never comes out right. Is it my oil? What am I doing wrong?

I ain't no tree hugging, bisexual, wine sipping cock chugger. I like to eat healthy every now and then.
I used the recipe from food network with a few of my own twists.
Eggplant; zucchini squash; red and green bell peppers; yellow squash; tomato; garlic; onion; basil, cilantro; salt and pepper.

Peel and seed your tomatoes. When I get lazy and skip that step the end result is a mushy goo.

 

[Mariahxxx]

dont use oil Bob. I used only vegetable stock which I bring to a simmer before I add anything. Then I add the veggies (that was chopped asparagus not green onion) but everything else was spot on bring it to a boil for about 10 minutes then lower the temp and add your rice. equal parts rice and vegetable stock. let it simmer for another 10 minutes or until the rice absorbs the stock and it will be perfect. everything has softened up a little bit but it isn't soggy. use a cast iron skillet so it stays hot.

 

[RASQ]

Mariah, you're an awesome human being, and I love you. muah, muah

 

[Mariahxxx]

thanks babe

ok Chopper I was in Tampa last night and there was an Indian grocery and since I had some shrimp and some chicken breasts in the fridge I thought I'd give it a go.

I made some butter chicken and shrimp bhuna which are my 2 favorites. I made basmati saffron rice too which turned out really good to my surprise. I had my friend and her fiance here and he likes it hot so I turned it up and it was waaaaaay too hot for me to even smell.
but it all turned out really good actually and I might do it in a show in the coming weeks.

 

[Mariahxxx]

Mariah Milano - Paradise Found in Curacao Dutch Caribbean 10 days in paradise!

 

[bobjustbob]

My bad. I didn't watch the video before I posted. It looked like it was going to be a stir fry dish over rice. I have a problem with stir fry thus my questions.

Step one: Bob, go buy a cast set.
Step two: Learn when to use it.



That second Indian dish is common looking to what I get here in the local restaurants. I don't know the name but when I see it I know it. I control the heat by adding more rice. Their rice also gives an aromatic that compliments the dish in flavor and nose scent. It could be basmati or a matta or ponni or whatever they decide to use. I stock this stuff using it to pep up anything. With the Indian markets so close to me I never have to buy that bland Uncle Ben or Carolina shit. Chinese rice always has good texture but I can still do the 2-1 at home with more flavor at a better price. You bring special ingredients and spices home from where you travel. Rices can be found locally and you should put them on your hunt. It's just like finding great breads. The better breads make the better sandwiches.

 

[Mariahxxx]

When I was in London the last time I brought home all of these amazing Indian spices planning to use them and this was the first time.

That dish is butter chicken but it also looks identical to chicken tika masala

 

[bobjustbob]

Chicken masala. That's what I get here. That shit is so good. Have a nice freshly cooked naan and shoot my foodie load. That's it, I'm going to Iselin tonight.

 

[Mariahxxx]

glad I could inspire! enjoy it!! yes the garlic naan is my favorite onion naan is nice as well now Im gonna need some too lol

 

[Mariahxxx]

Red beans n Rice
I just put 4 cups of red beans, 3 chopped onions, chopped parsley, chopped bacon slices, 1 tablespoon cracked red pepper, 2 bay leaves, 4 chopped jalapenos, chopped celery, 2 tablespoons of cayenne pepper, 5 chopped garlic cloves, 5 hot turkey sausages, a shot of cognac and 3 cups of vegetable broth in my crock pot and setting it for 10 hours.

Ill enjoy this for the next few days

 

[Mariahxxx]

my red beans n rice is better today than it was last night. exploding with flavor and some heat but not too much. gonna put it on a baked potato here as soon as these damn things come out of the oven! worst part of baked potatoes are waiting for them to bake!

 

[MissHybrid]

Today, I am cooking a shoulder of lamb, so it looks like take away pizza again...

Mariah, next time you come to the UK why don't you come and teach me how to cook?

 

[Mariahxxx]

if I come to your house I assure you I wont be there to cook.

good luck with your lamb. its really easy. just remember it doesnt have a lot of fat so youll need to add flavor or it will be tasteless. bay leaves, a bottle of wine and potatoes onions and you should be good. just dont cook it for too long.

Im sure you would enjoy this Tube Steak

 

[larss]

if I come to your house I assure you I wont be there to cook.

good luck with your lamb. its really easy. just remember it doesnt have a lot of fat so youll need to add flavor or it will be tasteless. bay leaves, a bottle of wine and potatoes onions and you should be good. just dont cook it for too long.

Im sure you would enjoy this Tube Steak

Actually, lamb shoulder has plenty of fat. For preference it should be slow cooked on the bone.
I do my own version of a kleftiko.

Put your lamb shoulder into deep baking tray. Cover with chopped tomato, sliced onion, olives, courgette (zucchini), sliced red, yellow and/or green pepper, mushrooms and a good wine (I prefer a white for this as a red can overpower the dish), a few springs of rosemary, salt and pepper. Cover with foil and place in a low over (140C) for 3-4 hours. Uncover and crank up the heat to 220C for 20 minutes. Serve with nice crunchy roast or sauteed potato. The meat should just fall off the bone.

 

[Mariahxxx]

 

[Chopper3000]

That is so sweet. Dog's you've got to love 'em.

 

[Mariahxxx]

Yes you do. They make everyday interesting. My little Brussels Griffon Sophia is now blind and deaf Just found out this week she has glaucoma and when I was standing right in front of her and she couldnt see me I realized it. So now it's time to make some marijuana butter to make her some treats for her glaucoma!

 

[Mariahxxx]