What's your favorite "after snowboarding" dish? - Page 2 - Snowboarding Forum - Snowboard Enthusiast Forums
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post #11 of 197 (permalink) Old 06-05-2013, 01:56 PM
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Beef curtains with tossed salad
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post #12 of 197 (permalink) Old 06-05-2013, 02:15 PM
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Beef curtains with tossed salad
Nothing like lips and assholes after a hard day of riding...

we are talking about hot dogs right?

On topic:

Can't go wrong with some skillet potatoes...


Sliced potatoes
Onions
Olive Oil
Little butter
Salt & Pepper or Other seasonings

Take a iron skillet, eyeball some sliced potatoes (1/4" thick), throw in some diced onions, douse in olive oil, put a little butter in there, and cover with aluminum foil.

Get it on the grill (or equivalent heat source) and just push the potatoes around with a wooden spoon until they start to brown. Make sure all the potatoes and onions get covered in that butter/oily slather and it'll brown up quick. Careful not to burn them. Keep putting the aluminum foil back on each time after you push the 'taters around with the spoon to trap that heat.

I don't measure out my ingredients, I just eyeball everything. Not because I'm some badass in the kitchen or on the grill, but mainly because i just am too lazy to measure shit out and get a bunch of extra dishes dirty. Add as much onion and butter as you like. I tend to go light on butter, so I can keep my fatness down a bit...
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post #13 of 197 (permalink) Old 06-05-2013, 02:15 PM
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Beef curtains with tossed salad
Thats an everyday meal if i ever heard one!
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post #14 of 197 (permalink) Old 06-05-2013, 02:46 PM
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I like to throw some short ribs in a crock pot as I head out with potatos, carrots, bacon, herbs/spices and red wine or stout. By the time I get back it's ready to go just need some crusty bread. If I'm up for a little more effort apres ski I might do some polenta too
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post #15 of 197 (permalink) Old 06-05-2013, 03:14 PM
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usually whatever the mrs has fixed...like stew or chicken marsala

but if left up to mine own devices...bloody marys (or preferably ceasers) and veggie bean/rice burrito with onion, avocado, lettuce, tomato, cheese....or grilled salmon, tuna, halibut

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post #16 of 197 (permalink) Old 06-05-2013, 03:28 PM
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I've been looking for new, simple recipes to make and will definitely try that sometime within the next week!

Kind of OT, but where in Switzerland do you live? My dad grew up in Winterthur, and my sister has lived in Geneva for most of her life. I'm a citizen, but haven't been back since 2006 or so, when we went and met up with some friends in Grindelwald.

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"I'm only here for the apres"
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post #17 of 197 (permalink) Old 06-05-2013, 03:44 PM Thread Starter
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@backstop: rhanks for that. I definitely will try them already in the upcoming BBQ season!

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Kind of OT, but where in Switzerland do you live? My dad grew up in Winterthur, and my sister has lived in Geneva for most of her life. I'm a citizen, but haven't been back since 2006 or so, when we went and met up with some friends in Grindelwald.
I grew up in a little valley in the center of Switzerland close to the Titlis and now live close by the capital. Still got the mountains within 1hr drive but miss the proximity. Got problems with orientation in the flatland . Do you speak/understand Swiss dialect?

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post #18 of 197 (permalink) Old 06-05-2013, 03:48 PM
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I grew up in a little valley in the center of Switzerland close to the Titlis and now live close by the capital. Still got the mountains within 1hr drive but miss the proximity. Got problems with orientation in the flatland . Do you speak/understand Swiss dialect?
I wish, my dad spoke Swiss German to me when I was growing up, but stopped when we moved to SF in '93 , and I've totally lost everything lol

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post #19 of 197 (permalink) Old 06-05-2013, 05:16 PM Thread Starter
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and neni - that macaroni sounds amazing! i really like carbonara with a shitload of carmelized onions, cream, and lots of either gruyre or parmesan, it sounds very similar!
Yea, take pasta n cheese n cream as base and you can do hundrets of great dishes. Italian cuisine is awsome! For carbonara, less onions are chopped into small pieces and only fryed until glazed (at least thats how I do ). For the lpler Makkaroni (actually the only Swiss pasta dish I know) the onions are a main part of the dish and the rings are fryed untill dark brown, almost black. This gives it a rather different taste.


The green chile enchiladas sound fantastic! We oftenly eat enchiladas, but never in this lasagne-ish style. I'll try that. Not sure if I'll find the right green chile though. Do NM ones got a different taste than other ones (e.g. used for Thai cuisine)?

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post #20 of 197 (permalink) Old 06-05-2013, 05:25 PM
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better to just goto a pho house though.

PHO



With just a hotplate I would use a Dutch Oven if available and just make tons of soups, red chili and for big proteins do like a country pork rib (those big cheap ones) and slow cook it in there(braized). With only a hotplate I'm assuming you have a Dutch Oven, if not, get one, it will make your hotplate much more versatile.

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Last edited by snowklinger; 06-05-2013 at 05:32 PM.
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