What's your favorite "after snowboarding" dish? - Page 5 - Snowboarding Forum - Snowboard Enthusiast Forums
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post #41 of 211 (permalink) Old 06-22-2013, 11:34 AM
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Looks good Neni!!! Here were my ribs before I started cooking them the other day...

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post #42 of 211 (permalink) Old 06-26-2013, 04:09 PM
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i dont have a particular dish i make after snowboarding, but for mornings i like to have some quinoa/oatmeal mixed together. the quinoa adds a good does of protien along with the soluble fiber of oatmeal to make a solid breakfast. pretty easy to make and i like to make a big batch that lasts at least a few days to a week.

1) rinse 1/2 cup of quinoa
2) heat good sized fry pan on medium with 1 tablespoon of olive oil
3) put 1 cup steel cut oats in the pan and mix around till you get a good toasty smell off it, about 1-2 mins
4) bring 4 cups of water in a decent sized pot a boil
5) add quinoa and oatmeal, then bring back to a boil. once its boiling again bring down the temp to a simmer and] let it cook for 20-30 mins, or until its cooked to how ever you like your oatmeal. make sure to mix it every now and then so nothing gets stuck to the bottom of the pot

since im usually doing this the night before, once its cooked, i put it all in a container and store it in the fridge. next morning ill spoon out however much i want in a bowl, heat it up in the microwave for 30-60 seconds, mix in maple syrup and then finish heating it for another 30 or so seconds. to top it off i like to throw a handful of blueberries on there.


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post #43 of 211 (permalink) Old 06-26-2013, 05:25 PM
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after a couple of hours on the indoor slope it always has to be a footlong Italian bmt from subway!
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post #44 of 211 (permalink) Old 06-27-2013, 12:11 AM
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i dont have a particular dish i make after snowboarding, but for mornings i like to have some quinoa/oatmeal mixed together. the quinoa adds a good does of protien along with the soluble fiber of oatmeal to make a solid breakfast. pretty easy to make and i like to make a big batch that lasts at least a few days to a week.
This sounds amazing! Love quinoa (was tonight's dinner) and have it as breakfast often but never considered mixing it with oatmeal. Will definitely try this.
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post #45 of 211 (permalink) Old 06-27-2013, 03:43 AM Thread Starter
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i dont have a particular dish i make after snowboarding, but for mornings i like to have some quinoa/oatmeal mixed together. the quinoa adds a good does of protien along with the soluble fiber of oatmeal to make a solid breakfast. pretty easy to make and i like to make a big batch that lasts at least a few days to a week.
Sunds like a geat energy boost. I like all kinds of grain mush/poridge. Ever tried it with milk instead of water?

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post #46 of 211 (permalink) Old 06-27-2013, 11:32 AM
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I am hungry.
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post #47 of 211 (permalink) Old 07-15-2013, 10:42 AM Thread Starter
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Question Widening the topic - BBQ season

BBQ might be more the area of expertise of the guys here...
What's your favorite grillables? Regional sauces/marinades?

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post #48 of 211 (permalink) Old 07-15-2013, 02:38 PM
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I'll grill about anything...pork chops, ribs, steak, chicken, scallops, shrimp, fish.

I tend to cedar plank most of my fishes, and use a lot of lemon and lime type seasonings on my fish.

My BBQ sauce of choice when I'm cooking for a lot of people is Sweet Baby Ray's. It's sweet and is pretty much a good all-purpose sauce. Might be a little too sweet for some, but you can always cut it with a little spicier sauce. I like the fact that it's a little sweeter because it'll caramelize on the grill. You can do better buying some of the smaller mom and pop type sauces, but for the big box store type sauces, this one's tops.

When I'm not grilling out for big groups with wide tastes, I tend to rely more on rubs and smoke than I do sauce. To me, good BBQ is made with a good rub and some good smoke. The sauce should be an after thought.

When I do pork chops, I like to make up a marinade of brown sugar, Worcestershire sauce, salt, pepper, garlic, and bourbon. I baste the marinade on as I grill too, and it gives the chops a nice oak-type taste (depending on your bourbon).
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post #49 of 211 (permalink) Old 07-16-2013, 03:38 AM
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The sauce is the boss!

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post #50 of 211 (permalink) Old 07-16-2013, 05:43 AM
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My Wifes Chicken Fried Rice.. I like to add spicy Chinese mustard

Ingredients


3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce


Directions

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onion.
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