G-spotter Posted April 25, 2006 Share Posted April 25, 2006 post em if you got em. do sensitivioso new age guys still eat quiche? Quote Link to comment Share on other sites More sharing options...
skykilo Posted April 25, 2006 Share Posted April 25, 2006 Re: quiche-eaters, here is some funny shit... http://www.pbm.com/~lindahl/real.programmers.html Quote Link to comment Share on other sites More sharing options...
sitandbefit Posted April 25, 2006 Share Posted April 25, 2006 Always remember to use free range chickens to get free range eggs when making a delightful sundried tomato and spinach quiche. Yummy!! Matt Quote Link to comment Share on other sites More sharing options...
layton Posted April 25, 2006 Share Posted April 25, 2006 I don't know about quiche, but I've got a great recipe for making a spinach salad inside of a bread loaf Quote Link to comment Share on other sites More sharing options...
archenemy Posted April 25, 2006 Share Posted April 25, 2006 Re: quiche-eaters, here is some funny shit... http://www.pbm.com/~lindahl/real.programmers.html that is funny. I love this: Strewn about the floor are several wrappers for peanut butter filled cheese bars-- the type that are made pre-stale at the bakery so they can't get any worse while waiting in the vending machine. The perfect replacement meal for quiche Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted April 25, 2006 Share Posted April 25, 2006 Spinach or broccoli. Roasted red pepper for flavor and color. Garnish with feta cheese. Quote Link to comment Share on other sites More sharing options...
skykilo Posted April 25, 2006 Share Posted April 25, 2006 And now we know into which category Gary falls. Sorry Gary, but you're obviously not a 'real programmer.' (In all fairness, I'm not a 'real programmer' either.) Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted April 25, 2006 Share Posted April 25, 2006 I'm obviously not a real programmer. I gave up C++ and Fortran for Java and XML. I do have my share of "real programmer" stories though. Quote Link to comment Share on other sites More sharing options...
The_Rooster Posted April 28, 2006 Share Posted April 28, 2006 Always remember to use free range chickens Good plan. Quote Link to comment Share on other sites More sharing options...
cj001f Posted April 28, 2006 Share Posted April 28, 2006 Always remember to use free range chickens The captive ones are soft in the head; makes a better soup. Quote Link to comment Share on other sites More sharing options...
The_Rooster Posted April 28, 2006 Share Posted April 28, 2006 makes a better soup. B'GAWK!! Who said anything about soup? Quote Link to comment Share on other sites More sharing options...
snugtop Posted April 28, 2006 Share Posted April 28, 2006 http://www.epicurious.com/recipes/recipe_views/views/230610 Quote Link to comment Share on other sites More sharing options...
olyclimber Posted April 29, 2006 Share Posted April 29, 2006 I just am amazed at the collective IQ of the people who have posted in this thread!!! Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted May 2, 2006 Share Posted May 2, 2006 I find it interesting that the epicurious recipe uses ice water for the dough. To me, it seems like yet another old wives' tale (along with a touch of vinegar). I've tried all combos for crusts and haven't gotten any substantially different results. I do get better performance when I use a rolling pin. Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted May 2, 2006 Share Posted May 2, 2006 For those watching their fat intake, I've been able to cut the butter/lard/shortening/oil in the dough down to 1/4 cup per cup of flour and still get decent results. Quote Link to comment Share on other sites More sharing options...
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