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Off topic & small talk: what do you eat today, the days (Page 54)

Topic created on 23rd Feb. 2018 | Page: 54 of 383 | Answers: 3,829 | Views: 350,118
bruffl
Expert
Justin wrote on 05/02/2022 at 22:26

hahahaha, really ?
That's where the billions of Asians who shovel truckloads of rice into themselves day and night are doing something gravely wrong, if they're not poisoning themselves...

Uppsala, and wasn't it that statistically the Japanese have the highest life expectancy?

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Anonym
Do you have any insider tips for chicken breast? Both in terms of seasoning / marinating or rather in the direction of sauce.
I usually season the same - which also tastes good. However, it gets boring in the long run. If I want to make a sauce with a low-fat Cremefine for a change, it tastes quite thin and is usually on the bottom of the plate as a garnish.

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t****o

manzan0 wrote on 02/07/2022 at 11:07 am: Do you guys have any insider tips for chicken breast? Both in terms of seasoning/marinating or more towards sauce.
I usually season the same - which tastes good. It gets boring in the long run though. If I want to make a sauce with a low-fat Cremefine for a change, it tastes quite thin and is usually on the bottom of the plate as a garnish.

Think to marinate findest in the net enough. Had only a small Tip to the Cremefin.

I just add some flour, then it is thicker, and sticks

Must only watch out a bit with lumps, if they bother you.

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Anonym
I'll try that with the flour. Otherwise, I'm still scouring the net for more - simple - inspiration.

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Caro
Expert
i find the recipe from Chef quite good

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MisterL
Expert
manzan0 wrote on 08.02.2022 at 14:24: I'll try that with the flour. Otherwise, I'm still scouring the net for more - simple - inspiration.

Peanut butter maple juice samba oelek soy sauce low fat milk chicken breast fillet cubes fry with 20minute rice delicious

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Minutemen
Rookie
Stuffed tomatoes with Parma ham, Emmental cheese and cream - served with pasta or rice

Is an old Swiss dish.

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Anonym
Caro wrote on 08.02.2022 at 14:37: I find the recipe from Chef quite good

Will definitely give this a try, thanks! Sounds doable for me too. Will then be able to eat two days of it - looks delicious in any case and a good change from otherwise.

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RiverSong
Legend

Caro wrote on 08.02.2022 at 14:37: I find the recipe from Chef quite good


RiverSong


today we had squid rings without ink, but sugared, fried, dipped in honey --> full of fat


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Anonym
The oven fresh Hawaii

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