Starving musician food that doesn't suck

[eh steve]

[quote]Originally posted by boosh: [b]monday: Thai,...cooked by Nana 62 from Thailand tuesday: Spanish,Rosa 67 from Spain wednesday: Turkish,Fatima 55 from turkey thursday:Jewish,Esther 60 from Germany friday:Dutch,Ilse 25 from Holland(She didnot only cook :) ) saterday: Polish,Maria 70 Poland sunday:Chinese,Mai 37 from HongKong [/b][/quote]you should have given Nana and Mai $7.50 each and let them split monday and added; sunday: Italian, Mama Rosa from Italy :thu: sweet deal you had going there!

[Lee Flier]

Boosh, what a great deal you had! I too live in a neighborhood where there are about a dozen different nationalities. We do sometimes have "block parties" that are pretty amazing with all the international food, but I never thought to ask some of the cool old ladies for a deal like that. That would be great! We have neighborhood meetings sometimes so at the next one maybe I'll chat some of 'em up.

[JDL]

Cook one, whole dolphin. Cut into three pieces.(drink blood) Put one between two pieces of bread. Eat. Put the other two in the fridge for tomorrow.

[Super 8]

There are lot's of great meals for the musician on a budget; *Laurie Anderson's 'Hotel Hotdogs' -for those time's you find yourself away from a stove! All you need are 2 hotdogs, a pair of wire cutters and a lamp cord... *They never improved on good ol' peanut butter and jelly! *Discarded pizza boxes are an excellent source for cheese. *Oh, and don't forget Mudbugs -often called crawdads! Think of them as 'little lobsters'. They are readily available and easily cought with a fishhook and a worm on a 2' line. You can make anything with mudbugs: Mudbug pie Mudbug crisps Mudbug gumbo Mudbug on-a-stick Try some of these! * Mudbug Etouffee a cup butter, 1 medium chopped bell pepper, 4 medium chopped onions, 1 lb. of Mudbugs with fat (separated), ¼ cup ketchup, 3 cups water, 10 ½ oz. Can of cream O' mushroom soup, ½ cup chopped parsley, ½ cup chopped shallots (green onion tops), 1 tsp red pepper (optional), Cooked rice Melt butter; sauté bell pepper, onion, Mudbug fat and ketchup. Add 1 cup of water and cook for 20 minutes over medium heat. Add soup, and Mudbugs, parsley and shallots; season to taste with red pepper. Add the remaining water and cook 45 minutes until the gravy thickens. Serve over cooked rice. *Mudbug Extraordinaire ½ stick butter, 2 tablespoons flour, 1 medium minced onion, 2 cloves minced garlic, 2 tablespoons minced parsley, 2 tablespoons minced green onion, 1 lb. Cooked Mudbug tails, ½ cup white wine, 1 cup heavy cream, salt, pepper and paprika (just to taste), Cooked noodles Melt butter; add flour and stir until it's lightly cooked. Add onion, garlic, parsley and green onion until soft. Now add your Mudbugs and cook over low heat for 10 minutes. Add white wine and simmer. Slowly add cream and simmer. Don't let it boil or it will curdle (bad). Add seasonings. Serve over cooked noodles. *Mudbug Samantha 1 stick butter, ½ cup chopped onion, 1 cup sliced fresh mushrooms, ¼ cup finely chopped garlic, 1 lb. Sliced Andouille or spicy smoked sausage, 2 lbs.(you may want a substitute meat) Mudbug tails, ½ cup chopped scallions, 1 tablespoon chopped parsley, ½ cup white wine, 2 cups cooked rice Melt butter; sauté onions until soft. Add mushrooms and garlic and cook 3-4 minutes. Stir in your meat substance, Mudbugs and scallions; sauté 4 minutes. Add parsley and wine. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Serve over cooked rice. [i]You be liv'n large, girl! I guar-OWN-tee![/i] :thu:

[Gtoledo3]

[quote]Originally posted by Lee Flier: [b]Boosh, what a great deal you had! I too live in a neighborhood where there are about a dozen different nationalities. We do sometimes have "block parties" that are pretty amazing with all the international food, but I never thought to ask some of the cool old ladies for a deal like that. That would be great! We have neighborhood meetings sometimes so at the next one maybe I'll chat some of 'em up.[/b][/quote]Boosh, Lee, I did the same thing when I was living on campus in Miami. I really picked up cooking techniques from many different ethnicities. But also, when I was young, my father ran a bakery/gourmet catering place. Curve's pasta tips are right on. There is not a lot of stuff cheaper than that, except for rice and potatoes. Many of the bases have been covered pretty well on this thread. And wewus's ground turkey chili stuff is right on. I tried it the other day, before reading his post. Turkey chili is kick ass.

[20to20]

Well hey, I'd like to propose (yet another) [b]SSS Forum Project Concept[/b] ... An [b]Online Cookbook [/b] to offer all of these delicious food creations (and more)... Perhaps to be DL-able as a PDF...? To accompany the recipes: the [b]SSS Music for Making Dinner CD[/b] ...! Featuring assorted musical creations from the Chefs, as well... The selections from CD could be auditionable as MP-3s at the cookbook site... And the CD itself could be offered for sale... [b]Multi-media for the New Millenium... [/b] :cool:

[woodlakesound]

Vita Mix ? Basmati.... sounds like my kitchen Lee. I have a cool sugestion for Tofu or Tempeh. Freeze it first, thaw and prepare. has a tougher texture which chews better. Don't know why, molecular anomaly of some sort

[Super 8]

[quote]Originally posted by boosh: [b]). Like I said I made a deal with seven of them. I paid each of them 15$ a month and each of them cooked me a meal 1 time a week.So I had the best cuisine there was. [/b][/quote]Boosh, you are the smartest man I have ever met in my entire life...

[Bunny Knutson]

[quote]Originally posted by 20to20: [b]I'd like to propose (yet another) SSS Forum Project Concept ... An Online Cookbook to offer all of these delicious food creations (and more)... [/b] [/quote]Excellent idea, Bob! If someone (other than me ;) ) wants to organize that, I'd love to be involved! :thu:

[Lee Flier]

What a killer idea! I am going to add that feature to our site. I'll make an online database where you guys can enter recipes, and I'll try to make it where you can upload an MP3 as well. I'll let ya know when it's done and if you have ideas about how you want it to be organized, post 'em here (if they're not too complicated, I don't have unlimited time to spend on it!)

[JDL]

What have I done! Is that a good thing I resurrected this thread or not? I get money if the book goes through!!

[20to20]

[quote]Originally posted by Lee Flier: [b]What a killer idea! I am going to add that feature to our site. I'll make an online database where you guys can enter recipes, and I'll try to make it where you can upload an MP3 as well.[/b][/quote] [url=http://what-the.com]What-the.com[/url] is the perfect home for this... Thanks Lee, you're the Hostess with Osmosis...!

[Chip McDonald]

[quote]Originally posted by boosh: [b]Like I said I made a deal with seven of them. I paid each of them 15$ a month and each of them cooked me a meal 1 time a week.So I had the best cuisine there was. [/b][/quote]Salute. That's brilliant. 100 pts.

[boosh]

Wish I was living among them now. Nowadays only single guys are in my building,if they offer me food they're usually gay.

[Lee Flier]

So what do ya say Bunny? Want to design a logo for the fabulous Starving Musician Cuisine site? :)

[Barandine Vondenger]

[quote]Originally posted by Super 8: [b] [quote]Originally posted by boosh: [b]). Like I said I made a deal with seven of them. I paid each of them 15$ a month and each of them cooked me a meal 1 time a week.So I had the best cuisine there was. [/b][/quote]Boosh, you are the smartest man I have ever met in my entire life...[/b][/quote]ahahaha! SEVEN DIFFERENT HOUSE HOLDS. SEVEN DIFFERENT SETS of BACTERIA. seven different kinds of explosive projectile diarrea. yeah he don't tell you about that... or the seven different kinds of hair,dead skin and sweat(oh my) that invariably will fall into the meal. oh that is the "flavor" huh? what about "sanitary" conditions in those households. did they wash their hands after touching their face or hair or "itchin'" the old crotcharoonie? how about after comein' out of the watercloset? yeah I rant I rave I want I crave I need the subtle sweetness of a frauline not a slave, MAKE IT STOP! MAKE IT STOPPPPPP

[boosh]

so I guess every meal you eat you prepare yourself in your sterile spaceship? Man I'm 6ft3,220lbs and I haven't been ill in 15 years. Ever seen a movie called What about Bob?? you remind me of him,...

[Barandine Vondenger]

[quote]Originally posted by boosh: [b]so I guess every meal you eat you prepare yourself in your sterile spaceship? Man I'm 6ft3,220lbs and I haven't been ill in 15 years. Ever seen a movie called What about Bob?? you remind me of him,...[/b][/quote]HEy BOOSH. Nothin' against your friends I'm jus' sayin'. It's all me anyway, I am freaked out about other folkes preparing my food. My father was a Cordon' Blue Chef and I spent a large amount of time in kitchens. I don't like folkes hangin' over my meals. I prefer them NOT to touch anything with their fingers(washed or not). (EVER watched a FRENCH CHEF?) And I rather a person step away from the line,and scratch away then WASH and go back to cookin' is all I am sayin. I am glad you don't remember any ill effects from so many different households. Somebody tol' me I could eat the food off my floor and wouldnt get sick cause it is MY BACTERIA. It is like when you drink the water in a foriegn country and get the hershey squirts and montazumas revenge, your body ain't used to the bacteria. nothin' against them folkes that fed ya'.. I'm jus' sayin'...

[boosh]

Man,.....about a french chef I am a trained french chef myself,have been working as a chef for 7 years now. This is really all between your own ears,.... Have you ever seen the book with rules that public health services gives us here in the Netherlands... we have to work cleaner than doctors in an operating room.

[Barandine Vondenger]

[quote]Originally posted by boosh: [b]Man,.....about a french chef I am a trained french chef myself,have been working as a chef for 7 years now. This is really all between your own ears,.... Have you ever seen the book with rules that public health services gives us here in the Netherlands... we have to work cleaner than doctors in an operating room.[/b][/quote]ahahaha!OH NO! OH BOOSH! ahaha!do you hang one inch over the food and breath all over it and do you then touch every square centimeter of every piece of food with every one of your fingers? How many times a day do you touch your face or hair or hat and go right back to cookin' WITHOUT WASHIN' first? How about when you swipe that broom across the line floor? do you wash up after you touch it or do you lean it in a corner and GO RIGHT BACK to COOKIN' with out washin' up? ahahaha!Honestly? ?Do you constantly touch the food then wipe on your cloth and touch food and wipe on the cloth and touch different food and wipe on that greasy rag AGAIN? well DO YOU? The second time you wipe your hands it is DIRTY! I have two words for ya' U-TENSILS! tongs work well. please. hey wash the cloth or turn it around and inside out every two hand cleans or have three cloths that you could keep clean. can ya'? watch your co-workers. you will see what I mean. ahahaha!HEY BOOSH! ! I have major issues with FRENCH CHEFS! can you put those fears to rest> ahahahaha!

[boosh]

You are not from this world. We wair hats(paper) just like those rastafarians so we can't touch our hair. We wear latex gloves. We use a gel based on alcohol to wash our hands(indeed everytime we touched someting) We wear plastic wraps around our shoes We don't use cloth to wipe things but big big rolls of tissue. We use 4 colors of cuttingboards 4 raw,cooked,vegetabels and chicken etc etc etc etc ... We have to do all these annoying shit because of people like you... I would have told you to get therapy but nevermind,...it won't help ya

[loudist]

[quote]Originally posted by arellspencer: [b] [quote]Originally posted by boosh: [b]so I guess every meal you eat you prepare yourself in your sterile spaceship? Man I'm 6ft3,220lbs and I haven't been ill in 15 years. Ever seen a movie called What about Bob?? you remind me of him,...[/b][/quote]I'm jus' sayin'...[/b][/quote]I suggest the 'death therapy' special....

[Barandine Vondenger]

[quote]Originally posted by boosh: [QB]You are not from this world. We wair hats(paper) just like those rastafarians so we can't touch our hair. We wear latex gloves. We use a gel based on alcohol to wash our hands(indeed everytime we touched someting) We wear plastic wraps around our shoes We don't use cloth to wipe things but big big rolls of tissue. We use 4 colors of cuttingboards 4 raw,cooked,vegetabels and chicken etc etc etc etc ... [b]We have to do all these annoying shit because of people like you...[/b] I would have told you to get therapy but nevermind,...it won't help ya[/quote]NO BOOSH you are QUITE WRONG mon ami cooke' extrordinaire. YOU have to do all that stuff because of BACTERIA, boosh. BACTERIA, not me . Sounds like I hit a BULLSEYE booshie with my line of questions. can you say SALMONELLA? ahahaha!

[boosh]

If chefs really have to keep working like this people don't get even little amounts of those harmfull bacterias and develop no resistance at all,.. The bacteria however gets resistent due to all the things that are done to him and then it happens,... somewhere down the line a human gets a few of those germs and die,... well I won't cause I eat everything!! Hmmm delicious all those critters. I know perfectly well why we have to treat food that way mr horse sweat song,... I didn't go to Cordon Blue for 5 years for nothing btw that horse sewat song is okay

[Barandine Vondenger]

[quote]Originally posted by arellspencer: [b] [quote]Originally posted by boosh: [QB]You are not from this world. We wair hats(paper) just like those rastafarians so we can't touch our hair. We wear latex gloves. We use a gel based on alcohol to wash our hands(indeed everytime we touched someting) We wear plastic wraps around our shoes We don't use cloth to wipe things but big big rolls of tissue. We use 4 colors of cuttingboards 4 raw,cooked,vegetabels and chicken etc etc etc etc ... [b]We have to do all these annoying shit because of people like you...[/b] I would have told you to get therapy but nevermind,...it won't help ya[/quote]NO BOOSH you are QUITE WRONG mon ami cooke' extrordinaire. YOU have to do all that stuff because of BACTERIA, boosh. BACTERIA, not me . Sounds like I hit a BULLSEYE booshie with my line of questions. can you say SALMONELLA? ahahaha![/b][/quote]HEY if you are a cook extrordinaire then tell me this BOOSH. What is the difference between a SAUCE and a GRAVY? and WHY do you use one instead of the other in a given recipe? a true CHEF will know..I await amidst roasted chicken and sourkraut bones. P.S.all kiddin' aside; you are very kind to say you liked my ditty. sometimes I feel kinda useless in general. OBSOLETE is the word I'm lookin for. terrible feelin'..that song helped me deal with that issue..I'm much better now! ahahaha.

[boosh]

We are talking about french cuisine,... there is no gravy man,.... they call it Fond now ,you ain't gonna win this so I suggest you start strumming your guitar and let me do the cookin

[boosh]

and for your information,.. the correct spelling is sauerkraut,.... sauer = sour kraut = cabbage German not french cuisine

[Rog]

[url=http://www.recipecottage.com/indian/chicken-korma.html]This[/url] is seriously tasty and not too expensive. Make sure you have all the right ingrediants though.

[Barandine Vondenger]

[quote]Originally posted by boosh: [b]We are talking about french cuisine,... there is no gravy man,.... they call it Fond now ,you ain't gonna win this so I suggest you start strumming your guitar and let me do the cookin[/b][/quote]HEY BOOSH. Fond huh? I acquiesce' to the "chef". If you had one light FOND and one dark FOND and laid 'em out side by side; would that be a FOND DEUX? NO? OUI'? HAHahaha! hey BOOSH if you misplaced your bowl of n thickgravy in a rush would you look for it in the LOST and "FOND" box? ahahaha! that is so funny... ahahaha! thank kew thank kew. I'll be here all week. be sure to try the Veal! HAH! HEE HAW! ahahaha! P.S. what "is" the difference between a GRAVY and a SAUCE. for the bonus and whatever's behind door #2.

[Super 8]

[quote]Originally posted by boosh: [b] Man I'm 6ft3,220lbs and I haven't been ill in 15 years. [/b][/quote]DEAR LORD!!!! At 3,220lbs, I'm amazed you are still ALIVE!!! :D This is a photo of Boosh, the last time anyone saw him outside... [img]http://totl.net/WompRat/jabba.jpg[/img] I still think Boosh is the smartest guy I have ever met... :thu: