21–30 of 62 posts
I tend not to make meals that quickly, as for me, cooking is one of the things I do to relax and think. :) And I usually end up spending near to an hour in the kitchen, most nights :D
Ev's Improv: Heat olive oil, throw in a can of white beans, a small can of green chiles, half a can of chopped tomatoes (minus the liquid), a vegetable bouillon cube, curry powder, and black pepper. (So named because I had to whip this up for Evan Williams when he spoke at YC and we discovered at the last minute he was a vegan. It was better than the official vegetarian dish I'd spent all afternoon cooking. http://ww…
Taking a look at that link (and then going to the YC main page again) made me realize how cool that lecture hall you guys have is. Any chance there are some photos around of the "YC Offices" just for the curious?
Anyways, the get together looks like a lot of fun. All the best to the new YC founders!
The options are endless... My wife and I both work, I do 99% of the cooking, often late at night with a less-than-stocked selection of ingredients. A couple of ideas... soak a cedar plank for 3 minutes. Heat on grill on one side for 2 minutes, flip over and pour a good amount of rum on the now warmed side, salmon fillet on top of that, more rum on the salmon, season to taste. Cook for another 5-6 minutes. Grill some…
I'm sure it's a good recipe, but I couldn't stop laughing after "soak a cedar plank."
Realistically though, we all owe it to ourselves to eat well. I've lost 10-20 lbs this year (depending on the day) by avoiding carbs and eating my vegetables. Who knew?
A rice cooker is a godsend. I finally broke down and bought one of the fuzzy logic ones when I moved to California a little over a year ago. Many wonderful things are possible with trouble-free rice. Takes only a couple of minutes of prep time, though the cooking time is 20-45 minutes (depending on quantity and type of rice).
My quick meals:
Fried rice - Scramble an egg, set it aside; dump in frozen vegetables (or fresh, if you have an extra five minutes for washing and chopping) saute in hot oil (as hot as your stove will go) until bright and slightly tender; dump in the rice and some mushroom flavored soy sauce (the good kind from an Asian market); stir it up; dump the egg back in and mix it up. Serve with a handful of cashews, for an interesting texture and flavor.
Black bean burritos - Heat up a can of refried black beans with about a quarter of a jar of good salsa mixed in. Roll it up in flour tortillas with shredded cheddar and/or pepper jack, lettuce, and tomatoes (the veggies are optional, as the salsa adds some tomatoes and onions and peppers). Optionally add sour cream and/or guacamole. Also makes a great dip for tortilla chips.
But usually, meals take me longer than ten minutes, and I'm OK with that. I like to cook most of the time.
Ok, this is the best one right here!! Take those biscuits that come in the roll,, pop em in a toaster oven with pasta sauce and mozzarella cheese on em: instant mini pizzas!
I also get pretty picky with my mozzarella. I've gotten hooked on mozzarella fresca--the really soft, whole milk, kind. It makes me like pizza (which I've never been a huge fan of).
Ev's Improv: Heat olive oil, throw in a can of white beans, a small can of green chiles, half a can of chopped tomatoes (minus the liquid), a vegetable bouillon cube, curry powder, and black pepper. (So named because I had to whip this up for Evan Williams when he spoke at YC and we discovered at the last minute he was a vegan. It was better than the official vegetarian dish I'd spent all afternoon cooking. http://ww…
Earlier quoted context omitted.
I'm sure it's a good recipe, but I couldn't stop laughing after "soak a cedar plank."
Worse, my first thought was "you have to soak a cedar plank for at least an hour!"
I tend not to make meals that quickly, as for me, cooking is one of the things I do to relax and think. :) And I usually end up spending near to an hour in the kitchen, most nights :D
Agreed. Cooking up something inventive in the kitchen, chopping ingredients as pans fry minced onions and garlic, throwing new spices together; it's a whole lot of fun. Whenever I have the time, this is something I love to do.
I prefer to shop at places like that than places with an 'international' section. You get better quality ingredients, at cheaper prices. And a wider variety!
My "quick" meals are complicated by having an aversion to microwaves (I don't even own one...they make food taste like crap, and I love food more than most things in life, so I would never use it if I had one). A rice cooker is a godsend. I finally broke down and bought one of the fuzzy logic ones when I moved to California a little over a year ago. Many wonderful things are possible with trouble-free rice. Takes onl…
What you do is you rub butter and salt and pepper on the vegetable of your choice and wrap it tightly in two or three layers of microwave foil. Then you zap it three times in one mine bursts at the highest setting.
Best fennel / asparagus / broccoli you've ever tasted.