What are you eating?

[Iormlund]

Chicken. Now I gotta fast for at least 5 days.

[Ed Anger]

A MRE. 

[Caliga]

We have an MRE stockpile here.

[Darth Wagtaros]

Whole Wheat Toast.

[Ideologue]

Nothin'.  Gotta lose a couple pounds.  Non-non-heinous.

[FunkMonk]

Shawarma 

[katmai]

Basque Beans
(Ezkualdun Itarrak)    
What You Need:
1 ½ pounds dried pink beans or dried light kidney beans, rinsed and drained
3 cups water
2 cups Beef Stock or use canned
¾ pound boneless pork cut in small pieces
¾ pound ham steak, with bone
1 medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 bay leaf
½ pound Spanish Chorizo Sausage or Mexican chorizo cut in ¾-inch pieces
Salt and freshly ground black pepper to taste
      
How To Cook:
1. In an 8-quart heavy pot, put the beans and at least twice as much water. Cover and bring to a boil. Turn off heat and let sit for 1 hour.

2. Drain the beans and return them to the pot. Add remaining ingredients except the chorizo, salt and pepper. Bring to a boil and simmer for 1 hour.

3. Add the chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will tend to thicken up a bit.

4. Taste to see if it needs salt and pepper.

[jimmy olsen]

Today I plan to eat a premium pizza from Dominos with Bacon, Sausage, Tomato and Onion with some kind of sauce (mustard?) baked into the crust. Delicious, and 3177 calories if my calculations and attempts to read the menu are correct.

[Eddie Teach]

Today I plan to eat a premium pizza from Dominos with Bacon, Sausage, Tomato and Onion with some kind of sauce (mustard?) baked into the crust. Delicious, and 3177 calories if my calculations and attempts to read the menu are correct.

Eat it all within an hour or it doesn't count.

Though by that reckoning it's been years since I've eaten a whole pizza that was bigger than those homemade Totino's pizzas that cost a buck.

[derspiess]

Just had a Subway 12" buffalo chicken sub, lovingly prepared by downtown Cincy's finest sandwich artists.  The Quiznos buffalo chicken sub used to outclass Subway's until they started using that nasty gristly dark meat.

[Ed Anger]

I had one of those pepper steaks. Whatsitcalled, steak au poivre.

I'm still uncomfortable with rare steaks.

[HVC]

Where we have failed France will succeed in getting you to eat a proper steak

[Caliga]

I had one of those pepper steaks. Whatsitcalled, steak au poivre.

I'm still uncomfortable with rare steaks.

That's funny... I just got back from Morton's (where I had my usual medium rare filet, which was delicious as always) and I made a comment to Princesca about how I wished that they had steak au poivre there since I'd not had it for a while.

[Ed Anger]

I had one of those pepper steaks. Whatsitcalled, steak au poivre.

I'm still uncomfortable with rare steaks.

That's funny... I just got back from Morton's (where I had my usual medium rare filet, which was delicious as always) and I made a comment to Princesca about how I wished that they had steak au poivre there since I'd not had it for a while.

My wife copied the recipie off that good eats show, and the results are decent. She just doesn't fix it much and falls into a boring food pattern. 

[PDH]

I just had a nice tuna steak, seared then pan-cooked in a Hawaiian (soy and honey mix) sauce.  Results: delicious.