Mariah Milano - The Pornstar Foodie :)

[MMMariah]

clearly you aren't Italian and you certainly don't know Italian food. ALL traditional Bolognese has carrots. Nearly ALL northern Italian sauce has carrots and many have no tomatoes. Red wine is a main ingredient in Bolognese so you don't know what the fuck you are talking about dipshit. Go to northern Italy and many of the sauces are brown, NOT red.

Know wtf you are talking about before you talk shit to me about Italian food. At least do yourself that courtesy. And if I put mayo on food and they are MY recipes, then don't make them or use less mayo.

But being dick just makes you look fucking stupid and now you have added ignorant as well.

 

[CrimsonBolt]

clearly you aren't Italian and you certainly don't know Italian food. ALL traditional Bolognese has carrots. Nearly ALL northern Italian sauce has carrots and many have no tomatoes. Red wine is a main ingredient in Bolognese so you don't know what the fuck you are talking about dipshit. Go to northern Italy and many of the sauces are brown, NOT red.

Know wtf you are talking about before you talk shit to me about Italian food. At least do yourself that courtesy. And if I put mayo on food and they are MY recipes, then don't make them or use less mayo.

But being dick just makes you look fucking stupid and now you have added ignorant as well.

you're so nice! i know now why everyone loves you
i was just saying' that i find that weird that's all...

 

[MMMariah]

I don't care that everyone doesn't love me. the people who matter love me. the people who KNOW me love me.

And you said it's weird because you don't know what the fuck you are talking about. The actual traditional bolognese also has celery but I don't care for it as much. When you sautee carrots, celery and onion it is called a "soffritto" Some recipes also use milk instead of the wine which is why the sauce is often more orange than red.

Here, maybe you can't spell bolognese or something. I simply googled "traditional bolognese sauce" and here are a few of the reputable results:

Bonapetit.com Classic Bolognese Ragu

Telegraph UK

FoodNetwork.com They use white wine but wine nonetheless!

Epicurious.com again white wine instead of red but wine nonetheless!

CookingChannelTV.com

 

[MMMariah]

I've had many requests to do a video showing what I make the most often for myself so here ya go. Seared Ahi Tuna with mango wasabi & low-sodium soy sauce. Simple healthy and so delicious!

 

[MMMariah]

the software that runs this board sucks dirty ass! why does it constantly double triple post everything?????????

 

[bobjustbob]

That's not a tuna steak, that's a tuna roast. Gonna try my Chinese market for something that size since It won't be found in A&P.

You know how much I like my beef and saving money. One time I tried slicing up one of those 20lb slabs and it was a disaster. Things have changed. I found a website that has removed all of my reservations. http://beefretail.org/default.aspx . It's not a cooking site. It's put up by the suppliers of beef. The Cattlemen's Beef Board and National Cattlemen's Beef Association. Tons of information for the meat retailor that also is useful for cooks. Why couldn't you find flat iron, pinwheel, or Delmonico steaks 25 years ago? Because the USDA had to approve the cuts used for the marketing purposes. The site also shows regional sales for particular cuts on a seasonal basis.

Back to my original thought. Those huge slabs are a marketing tool. Butchesr that sections the carcass can sell those slabs for less because they don't have to cut and trim them, time is money. Slap some instructions on them and let a dude like me do it. Those vacuum packed slabs are well trimmed. You're saving 2 bucks per lb. Go to the site and there are lots of videos for instructions just like below.

 

[Chopper3000]

In the UK when you go to your local butcher they do all the cuts for you as part of the service. Always buy local and you get the best. Fuck supermarkets.

 

[MMMariah]

the same goes for the butcher I go to. Any butcher worth a shit will have all of his cuts trimmed and cut accordingly. When you buy meat that is sold in bulk you are buying hormone-fed GMO beef. Ever see the cysts that those cattle get from the high levels of hormone they are forced to endure? If you buy cheap beef you are 100% getting GMO induced crap. I will ONLY buy grass fed organic beef. Same goes for chicken and lamb.

The old saying "you get what you pay for" couldn't be more accurate when it comes to meats.

Here are couple of photos taken at slaughter houses that sell to grocery chains. That is just sickening. By the way, they just cut around the puss and still sell this.

 

[Ace Boobtoucher]

I made gnocchi from scratch with a moscato cream sauce and a tandoori style grilled chicken. It looks kinda weird looking at that sentence but it was pretty damn good if I do say so myself.

 

[MMMariah]

sounds pretty good to me. I'm not a big gnocchi fan at all though but the tandoori chicken and the cream sauce sounds interesting for sure! post photos damnit!

 

[MMMariah]

This is a brand new video in music video-style and just under 1 minute! I used footage I didnt use in the previous version!
Thought I'd share it with you guys even though this thread has turned to shit lol

 

[MMMariah]

I guess its time to finally let this thread die. sad because it was so much fun for a while.

 

[bobjustbob]

Is there anybody out there that found a site relating to ingredient substitutions? I've got lots of shit in my pantry but often times I find recipes that ask for an ingredient that I just don't stock. For instance, lard can substitute for shortening but I don't stock either. My fridge is only so big and that shit will go bad before I need it again. Butter and margarine can be used for baking and you need to play with the temperatures for it to come out right. Not many people know that and I had to do a deep search to find that out. I won't go into other examples of shit that I need but does anyone know of some data base for substitutions?

 

[Chopper3000]

Not sure that such a thing exists. Generally you go with the ingredients in question. Substituting ingredients can lead to piss poor food. Case study 1. Substituting saffron for tumeric in a paella - wft?

 

[bobjustbob]

Not sure that such a thing exists. Generally you go with the ingredients in question. Substituting ingredients can lead to piss poor food. Case study 1. Substituting saffron for tumeric in a paella - wft?

You know what I'm talking about. Sometimes the spices can be omitted. That is a taste thing for the most part. I don't mind adding more spices to my rack because they last a long time and don't take up too much space. I'd like to do more oriental cooking but things like oils and stuff for textures are a pain in the ass. Such small amounts of a dozen different items that all have to be exact.

 

[MissHybrid]

I have some Pizza bases...

Now the question is, what can I do to them...titter ye not...

Obviously I need a lot of help here. I have tomatoes from the greenhouse, some chicken, spicy sausage, ham, beef onion, peppers, chillies , anchovies, olives herbs and loads of wine...

HELP...

 

[MMMariah]

Well hello there Miss H! Nice to see you here again. If I were you I would take the sausage out of the casing and break it up into crumbles and toss into a skillet with a little bit of olive oil until it's browned. then throw the onions and peppers (chopped) into a skillet and saute it until the onions begin to become translucent. Grill the chicken separately or braise it in some white wine until it's fork tender and just easily pulls apart.

Now make your sauce separately: boil your tomatoes until they are soft and the skin peels off easily. crush them with a wide knife or whatever fetish paddle you have handy in a separate skillet heat olive oil and then add some of your onions, some minced garlic and sautee until onions are translucent but not too long that the garlic starts to brown. break up the chiles and ad them as well. Then add your anchovies stirring until they dissolve. Then add your crushed tomatoes and as they heat use a fork to break them up. keep that on medium heat until it starts to turn into a sauce stirring as needed to not burn it.

lay out your dough in a cast iron skillet and add your sauce and the toppings and bake until the crust edges are crispy.

that's what I would do. then i'd strip you down and make you squeal

 

[MMMariah]

bump bitches!

 

[MMMariah]

 

[MissHybrid]

Well hello there Miss H! Nice to see you here again. If I were you I would take the sausage out of the casing and break it up into crumbles and toss into a skillet with a little bit of olive oil until it's browned. then throw the onions and peppers (chopped) into a skillet and saute it until the onions begin to become translucent. Grill the chicken separately or braise it in some white wine until it's fork tender and just easily pulls apart.

Now make your sauce separately: boil your tomatoes until they are soft and the skin peels off easily. crush them with a wide knife or whatever fetish paddle you have handy in a separate skillet heat olive oil and then add some of your onions, some minced garlic and sautee until onions are translucent but not too long that the garlic starts to brown. break up the chiles and ad them as well. Then add your anchovies stirring until they dissolve. Then add your crushed tomatoes and as they heat use a fork to break them up. keep that on medium heat until it starts to turn into a sauce stirring as needed to not burn it.

lay out your dough in a cast iron skillet and add your sauce and the toppings and bake until the crust edges are crispy.

that's what I would do. then i'd strip you down and make you squeal

Nice to see you too.

What sort of anchovies do you use? I like the sausage meat idea.

Sorry but I went with my own ideas, then got the pizza boy round...you know the script...

I a cooking a roast today with Yorkshires... I have a fire extinguisher at hand...

Kisses

Miss H