I do this and add cannelini beans to it. Also yum.
Interesting. When do you add them?
Also, omelettes ARE good with spinach/mushroom/swiss filling. Really, really good. I might never be satisfied with a cheddar omelette again.
I'm just, uh, just feeling kinda... truthsome right now. And, uh... life's just too damn short for ifs and maybes.
Mal ,'Heart Of Gold'
Spike's Bitches 26: Damn right I'm impure!
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Gris - Sep 10, 2005 3:35:28 pm PDT #2257 of 10001
Hey. New board.
erikaj - Sep 10, 2005 3:35:32 pm PDT #2258 of 10001
Always Anti-fascist!
I watched "The French Connection" and, if "The Wild Bunch" is David Simon's favorite movie, I bet I know what the other one was. I totally believe that whole Golden Age thing, but most of Netflix slagged it for slowness. They're stupid.(Stop me from writing a '70s Wirefic because I'm too busy and not craxy enough to write even more junk that nobody gets. Right?) I'm just drinking grape pop, though.
Cass - Sep 10, 2005 3:40:01 pm PDT #2259 of 10001
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
Interesting. When do you add them?Personally? I saute the mushrooms until I am pleased with them, toss in a can of cannelini beans and warm them up, then toss in the spinach until it wilts. If you let the beans and mushies simmer together for a bit though, it gets kinda creamy and just very deliciouser. But I always toss in the spinach at the very end.
Zenkitty - Sep 10, 2005 3:42:34 pm PDT #2260 of 10001
Every now and then, I think I might actually be a little odd.
My dinner was pizza. I don't cook.
People don't understand the extent of what I mean when I say, I don't cook. I'm the person who lived in her last apartment for two years efore someone gently told me that the little drawer under the stove was not for pan storage; it was the broiler.
Cass - Sep 10, 2005 3:44:55 pm PDT #2261 of 10001
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
I'm the person who lived in her last apartment for two years efore someone gently told me that the little drawer under the stove was not for pan storage; it was the broiler.It's a multi-tasker, it can do both...
P.M. Marc - Sep 10, 2005 3:46:06 pm PDT #2262 of 10001
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
Every stove I've had, it's been for storage.
I don't think I've ever had one where it was a broiler.
brenda m - Sep 10, 2005 4:02:11 pm PDT #2263 of 10001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
You had pans? I knew a guy at my old job whose father came to visit once and had to go out to the store and buy a frying pan so he could make some eggs.
It's been the broiler in most of the ovens I've had, but not all.
Zenkitty - Sep 10, 2005 4:03:47 pm PDT #2264 of 10001
Every now and then, I think I might actually be a little odd.
Okay, so I feel a little less dumb. A little. And I do have a frying pan.
SailAweigh - Sep 10, 2005 4:09:09 pm PDT #2265 of 10001
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
In my experience, most of the stoves I've had with a separate broiler were gas stoves. Electric stoves tend to have a combo oven/broiler and you just adjust the shelves to where you want them.
DavidS - Sep 10, 2005 4:14:22 pm PDT #2266 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
I use my broiler a lot because it's my preferred method for cooking meat. Flames + meat = yum.
Yesterday at the market I picked up lamb steak. They said it was a center slice of leg of lamb, but it was basically a steak and fairly cheap (like, $3). Anyway, I've usually gotten bigger (more expensive) lamb broils, but took a flyer on this.
It was great! Marinated it in Worcestshire, S&P and ran it under the broiler 5 mins per side (it was fairly thin cut). Then did it french style and tossed on a pat of butter. So tasty!