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Message: <blockquote data-quote="fusangite" data-source="post: 2602884" data-attributes="member: 7240">I love to cook and am pretty good at it. But being self-taught with a certain amount of inherent talent, most of my "recipes" are full of expressions like "enough" and "until it's done." Still, I'll offer up what I'm cooking for dinner tomorrow night as part of my latest ill-advised foray into the gender relations field:Sardinian PastaFresh roma tomatoesCrushed garlicBrieOlive oilFresh basil leavesFettucine1. Chop the brie and roma tomatoes into cubes of equal size in equal amounts. 2. Drain the tomatoes in a strainer. 3. Chop the basil leaves into rough squares of approximately equal dimensions to the tomatoes and brie.4. Toss the mixture together with crushed garlic in a large metal mixing bowl.5. Cover in oilve oil.6. Marinate for 6-20 hours.7. Boil fettucine until al dente.8. Drain but do not rinse noodles.9. Place noodles in large serving dish immediately.10. Using a runcible spoon, scoop solid contents of bowl onto pasta (leaving behind most tomato juice, seeds and olive oil)11. Toss mixture in serving dish allowing the heat of the pasta to begin melting the brie.12. Serve immediately.Scallop Mango RollsBay scallopsMangoesPeanut oilSpring roll pastryFresh limesMayonaise1. Cut mango meat away from stone.2. Dice mango meat into cubes of equal size to bay scallops.3. Combine equal quantities of bay scallops and diced mango.4. Wrap the mixture in spring roll pastry to produce a number of rolls.5. Combine mayonaise with juice of fresh limes at a 5:1 ratio.6. Deep fry spring rools in peanut oil until golden brown.7. Serve with lime mayonaise on the side.Shredded Vegetable DumplingsCarrotsPressed tofuFresh gingerHairy melon or zucchiniBuckwheat dumpling skinsPeanut oilChinese black vinegarSesame oil1. Shred, using a coarse cheese grater, equal quantities of zucchini/hairy melon and carrots.2. Shred, using the same grater, approximately half this amount of pressed tofu.3. Shred fresh ginger to taste.4. In a wok, saute grated items until half-cooked.5. Add pressed tofu and saute for no more than an additional minute.6. Drain wok contents and place in a mixing bowl.7. Once cool, add sesame oil to taste.8. Stuff dumpling skins with mixture.9. Steam dumplings until transluscent.10. Serve with Chinese black vinegar on the side.I'm also making avocado sushi, green and white asparagus sushi and for dessert, fresh figs and mangosteens on Oaxaca/St. George Mexican cheese.We should really do this thread weekly or monthly.</blockquote>

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