You're pro weed? Who knew?

Don't worry, I'm sure it will sort itself out :)

Are you not hungry?
unable to keep stuff down?
picky?

Try to be a bit more specific and then I might be able to come up with some other ideas.

heck things like natural peanut butter on bread works wonders to pick people up and isn't terrible for you.

Can you get Babybel in New Zealand?

Get stoned. Munchies up in this.

Because I was wondering if anyone had any ideas.

Then why are you in the food enthusiast thread?

No, what I mean is that I'm really struggling to eat anything at all.

Mixed nuts, apples, berries, toasties or noodles.

if your looking for snacks in between meals you cant go past:
Mixed unsalted nuts, small amount of fruit, vegetables (celery, carrots).

I personally like to cook chicken with some spices and have that as a snack throughout the day.

Anything a bit simpler and more just for snacking on? I don't think I could handle a whole meal right now :?

Try to avoid sticking to particular foods, as you limit the nutrients the body gets.
Focus on small easy to make meals using a range of food.

check out http://fitmencook.com/

They have loads of recipe ideas, a lot are pretty simple and use a wide variety of foods.

Gotta have the Tobasco. Or at least some smoked paprika. I sometimes throw Mushrooms in as well. Depends what's in my cupboard.

Like anything else in life, it's all about practice.

What are some foods that are really small and super easy to eat, but are nutritious? My medication is screwing around with my appetite so badly, so I'm barely eating/drinking anything and I'm feeling really crap due to that.

Mine is a lot like this minus the bacon, Tabasco and lemon. Add mushrooms and grated carrot and top quality pork mince.

Impressed with the cooking levels here, well done boys. I'm nowhere near your league.

Start with a really nice, home made passata. I do an oven roasted one- halve a decent amount of roma tomatoes (enough to spread evenly and tightly, without touching, over an oven tray) and sprinkle over finely diced garlic and chopped rosemary. You can also add salt and pepper (lemon pepper is nice) to your taste. Drizzle olive oil over the lot (don't drown it, just enough to keep it from drying out) and bake for about an hour at 180. Blitz in a blender and push through a sieve with a wooden spoon. This freezes well so you can make bulk lots in advance and whip it out when you want to make a quick pasta. Also goes really well on thick crusty toast as a snack.

Sautee your bulky ingredients of your bolegnese over medium heat. I usually start with a dash of oil and brown up some more garlic (fricken' love garlic) then some chopped onion and your meat(s, pancetta/bacon is a good addition and should be added early) or meat-substitute (I'm a big fan of large, earthy mushrooms in place of mince.) Once the onions start to go translucent and the meat (if present) has started to change colour, add your passata, any dried herbs (such as parsley, oregano, bay leaves, thyme, even sage... basically to your taste but keep it to 2-3 and try not to make all your herbs dried) as well as secondary ingredients (sliced or whole pitted olives are good, you may want other veg like carrot, celery or eggplant). Stir through at a simmer for a minute or two (longer if your passata is cold, warm it through) then bring off heat.

Stir through coarsely chopped fresh herbs (basil is a solid choice), plate up some spaghetti or whichever pasta you are having, top with your bolognese sauce and garnish with a couple of whole basil leaves and the zest of a lemon (and, if meaty, some crispy pancetta chips- shallow fry chopped prosciutto in a lightly oiled pan until crispy, leave to cool on paper towels). Add finely crumbed sharp cheese if desired, though I'm not a fan.

Some will add anchovy to their passata but I feel the flavour of the anchovy gets lost in such a busy sauce.

if you're still looking for a recommendation i'd suggest Brutale or if you want to be a bit fancy Little Hunter

Edited by Cromulent: 27/9/2013 01:52:59 PM

1 onion
3 cloves of garlic
2 tomatos (adds a rustic texture to the sauce)
1 can of tomatos
A lemon
Tomato paste
2 rashers of bacon
Tobasco
Red Wine

Yo afro, a chick is coming over tonight and has requested spag bol with sauce from scratch. Your cupboard is empty. What do you buy, and what quantity?

I don't cook from a recipe, I just go off what's in my head.

Afro, EG

Link me your from-scratch spag bol recipes.

If you're cooking for yourself just make a big batch and freeze it. #bachelortips

If I'm cooking quickly for myself, I use a bottle and add to it.

If its a legit meal, I'll make it all myself.

I make my Spag Bol sauce from scratch. Totally worth it for the extra flavour you get.

Cooked an awesome spag bowl tonight. Used a different sauce to normal and it was brilliant

Edited by pv4: 26/9/2013 10:16:44 PM

Fuck that. Order from crust.

I'm making hazelnut mushroom loaf tonight, from Green Kitchen Stories. GKS is a pretty great source of tasty and impressive vegetarian recipes.

Making Yotam Ottelenghi's garlic tart (with home-made puff pastry) this weekend for a friend get-together, which is one of my all time favourite recipes. Will post it up next time I'm around the cookbook and a computer at the same time.

(NB: I cook mostly vegetarian meals, but I'm not vegetarian)

Making Mexican pizza for dinner tonight.

I don't drink coffee.

On a side note, I went to Cosmo Cafe in Castle Hill today after work. Met up with a friend and she recommended the steak sandwich. It was sensational.