I have seen many a great recipe posted here.
I know Alansaab, has posted some great dishes that I have tested personally and would like to thank him again.

I know there are some Chef's here and some "Home" Chefs too. Both are equally talented in my humble opinion.
So post a favorite recipe.

Here is mine:

Korean (Dolsot) Bi Bim Bap
It is semi traditional. So I will apologize to the purists.
Usually it is served in a lava stone bowl 500 degrees
Bi bim bap means "mixing rice". Delicious, healthy, traditional Korean dish with lots of veggies. This can be made with many different vegetables, so pick your favorite combo! You can even sub tofu!! Most common is mung beansprouts, carrots, cucumbers, bok choy, and spinach. Korean hot sauce is served on the side. I use Srirachi "Rooster" brand. I also like to serve this with Kim Chi.
SERVES 5

Ingredients
2 cups uncooked sticky rice (Japanese or Korean short grain rice)
1 lb lean ground/shredded beef or 4 boneless skinless chicken thighs,/1 pound tofu
2 cups carrots, shredded

16 ounces fresh spinach, d
2 zucchini, sliced into strips/juilienne
5 eggs/or 12.5 oz liquid eggs
1/2 cup light/low sodium soy sauce
2 tablespoons granulated sugar
1 tablespoon brown sugar
1/8 cup garlic, chopped
sesame oil, for frying
salt and pepper
4 tablespoons hot pepper paste (gochujang)
1 tablespoon granulated sugar (for gochujang)
1 tablespoon sesame seed (for gochujang) (optional)

Directions
1st Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).
2nd Mix granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces,(or tofu) add to marinade, mix well).
3d Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.
4th Stirfry carrots with a teaspoon of sugar until soft. Set aside.
5th Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.
6th Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
7th Cook the eggs over easy or sunnyside up, but leave the yolk a little runny. (Don't worry when it is all mixed up it will cook itself more)
8th Stirfry beef until cooked through. Remove from pan and set aside. (for chicken,tofu, remove from pan, then thicken marinade in the pan).
9th Mix the gochujang, sugar, and sesame seeds.
10th Divide and arrange the vegetables neatly( make it look pretty now! ) over the 5 bowls of rice, add protein, and place the egg on top.

Give it a shot.
Enjoy!!-N

toast

ingredients:

bread
butter

put sliced bread in toaster and push the button down, wait til it pops and add as much or as little butter as you would like.

In the words of Mr Ramsay....Done!

LOL.......tried it with preserves .. .....delicious!!!!!-N

Papa Rellena, Peruvian stuffed potatoes...delicious

http://southamericanfood.about.com/od/b ... ellena.htm

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Blues with a feeling.

GUILD GUITARS: MADE TO BE PLAYED!

The purple peruvians!!!
They make great looking blue mashers!

yessir! 3000 different kinds of papas. I so wish there was a good Peruvian food restaurant in my area, I miss the food there so much.

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Blues with a feeling.

GUILD GUITARS: MADE TO BE PLAYED!

Knock your Lady off her feet with this one.. Serving time of your own choosing..

French Crepes with Ameretto...(Crepes Suzette)

1/2 cup all purpose flour
pinch of salt
1-1/2 cups milk
2 eggs
1 tablespoon sugar
3 tablespoons of unsalted butter

In a bowl, stir together flour and the salt, make a well in the center, add the eggs. Whisk and assimilate any and all lumps.( these are not pancakes).
Add a little milkif the mixture is a bit pasty.
Slowly add the milk while whisking. Continue until the batter is the consistency of light cream. (Critically Important).

Melt butter in a crepe pan. (crepe Pans are shallow and about 9 inches in diameter.) pour butter into the batter and stir.

Use a cloth or paper towel to wipe the pan, leaving only a small film of butter.
heat pan over medium heat, adjust as to not burn the butter in the pan.

Stir batter with a ladle, lift the pan and pour just enough batter to coat the pan, while rotating the pan to allow the batter to flow around the pan.
Batter should sizzle when it hits the pan but it should not burn.
Temperature control is key.
Return pan to heat.
when the edges of the turn golden brown, (1 to 2 minutes) flip the crepe and slip onto a heated plate.

Pour less than a spoon of Ameretto on crepe, roll crepe up and voila !!!

"CAVEAT"
This may take some practice to get it right, so experiment before showing off.
Crepes can be used as Dessert, Lunch, Breakfast or ???

This is the easiest yet most delicious dessert going: 1 cup of sour cream or cottage cheese,1 cup crushed pineapple,1 cup shredded coconut,1 cup canned mandarin oranges,1 cup minature marshmallows.Mix all ingredients together in a large bowl and let sit for a few hours,over night if you can resist it.

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'65 Strat,65 Mustang,65 Jaguar,4 more Strats,3 vintage Vox guitars,5 Vox amps,'69 Bassman with a '68 2-15 Bassman cab,36 guitars total-15asst'd amps total,2 vintage '60s Hammond organs & a myriad of effects-with a few rare vintage ones.

So, it's true? Cooking is the new Rock'n'Roll?

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Guitar string FAQ | Compare Guitar Tuners

Hot Dog Soup (you blues cats might know this one)

Take a hot dog and boil it for 6 minutes.

Remove hot dog and pour soup into bowl.

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Being able to play and enjoy music is a gift that's often taken for granted.

Don't leave home without it!

OK, here's a very simple one I've just been doing. The other day a Norwegian friend told me how to make gravad lax, I tried it and it works nicely. Many variations on this process: this one was good.

Gravad lax

Two fillets of fresh salmon, skin on
Equal handfuls of salt and sugar, mixed (doesn't need to be the fancy versions of either)
Chopped fresh dill
Cognac or vodka or another spirit of choice
Freshly milled pepper

Rub the salt and sugar mixture well into the salmon. Add the pepper and the dill. Sandwich the fillets together, skin side out. Pour the spirit over the fish. Wrap in foil or cling film or a plastic bag and place in a dish in the fridge with another dish on top, weighted down with a can of beans or similar. We want to press the fish a bit.

Over two or three days turn the fish a couple of times a day, to get the mixture penetrating.

Eat.

If you worried about eating uncooked fish you can first freeze it overnight and then defrost, to kill any "nasties".

Very good to serve gravad lax with a dill & mustard dressing. Essentially, a vinagrette dressing with chopped fresh dill and a goodly spoonful of a mild smooth mustard, such as French Dijon or the smooth type of German mustard. (Proper) English mustard would be too strong and American type mustard has the wrong things in it for this dish.

Easy. Enjoy.

Cheers - C

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I really like all them "Aster" guitars. You know, like the Stratoc, Telec and Jazzm.

The way I see it, Jeff Beck cut off the tip of his finger so I think the Fender players can use all the help we can get.... -N

Ok, classic irish cuisine.

Start with 2 slices of bread,
Butter to taste,
empty 1 packet of crisps on to one of the slices of bread and press down with the other.

That right there is a recipe for serenity.

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Rated "M" for meaty.

you are insane Bro! I just had one of those for dinner with some iced tea

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you can save the world with your guitar one love song at a time it's just better, more fun, easier with a fender solid body electric guitar or electric bass guitar.