recipes ONLY please.
Freeky and I will be compiling your recipes in a cookbook, the (if any) will go to support the monthly costs of PD. Any recipe entered will be considered as approved for publication with credits issued/
Quote from: Charley Brown on August 31, 2010, 05:07:35 AM
Freeky and I will be compiling your recipes in a cookbook, the profits (if any) will go to support the monthly costs of PD. Any recipe entered will be considered as approved for publication with credits issued/
Yep. :)
Reposting for this:
Quote from: Doktor Blight on June 08, 2010, 05:20:30 PM
Came up with this one over the weekend. Could probably make it into a grilled cheese too, but haven't tried that variant yet.
You will need:
12 grain whole grain bread, lightly toasted for crispness
Garlic hummus (or other hummus of your choice)
pepperjack cheese
garlic powder
black pepper
ground cinnamon
other spices as desired
Take two slices of the toasted bread. Spread hummus on both. Put pepperjack cheese on both. Sprinkle with the garlic powder, black pepper, and cinnamon (trust me, the cinnamon works), along with other spices. Combine into sandwich form. Microwave/toast/fry to melt the cheese and hummus. Consume.
Bizcocho de naranja - A lovely moist Spanish cake flavored with orange and olive oil
3 large eggs
1 cup granulated sugar
1 cup freshly squeezed orange juice
1 tblsp orange zest
1/2 cup mild olive oil
2 cups unbleached flour
1 tblsp baking powder
Grease and flour an 8" fluted bundt cake pan. Preheat the oven to 350 F.
In a bowl beat the eggs with an electric mizer. Gradually beat in sugar, then - in order - orange juice, zest, oil, flour, then baking powder.
Bake for 45 or until done.
Ingredients:
hamburger
chopped onions
mint
minced garlic
worchestershire sauce
red wine
seasoned salt
cilantro
Mix all together in a bowl. Patty burgers and cook.
You will need a large skillet with a lid.
1 pound of good steak.
1 lime.
butter
14.5 oz can of stewed tomatoes
fajita seasoning
i box rice a roni spanish rice
sweet bell peppers
pepper jack cheese
sour cream
Double the amount of butter on the box and halve the water.
Cut steak into small thin squares. Chop peppers. Add Rice mix, meat and peppers to hot melted butter in skillet. Stirring ofter brown rice. Add undrained stewed tomatoes and 1 cup water. Bring to a boil then reduce heat and simmer whole covered until water is gone.
Spoon on plate. Squeeze lime over the rice. Top with grated pepper jack cheese and sour cream.
Taste before putting any other sauce on as you may be very pleasantly surprised.
Spicy chicken breast.
Rub with jalapeno jelly. Season with sea salt, oregano, cilantro, basil and a slight touch of crushed mint. Place in oven safe dish. Add worchestershire sauce. Chop green onions and sprinkle over chicken. Bake at 350 for 45 minutes or 160 degrees. Serve on a bed of garlic brown skillet rice.
Enjoy.
Quote from: Mistress Freeky, HRN on August 31, 2010, 05:10:11 AM
Quote from: Charley Brown on August 31, 2010, 05:07:35 AM
Freeky and I will be compiling your recipes in a cookbook, the profits (if any) will go to support the monthly costs of PD. Any recipe entered will be considered as approved for publication with credits issued/
Yep. :)
Hi freeky! I will have to look at my recipes to send you soon.
Quote from: Nurse Enabler on September 02, 2010, 05:37:01 PM
Quote from: Mistress Freeky, HRN on August 31, 2010, 05:10:11 AM
Quote from: Charley Brown on August 31, 2010, 05:07:35 AM
Freeky and I will be compiling your recipes in a cookbook, the profits (if any) will go to support the monthly costs of PD. Any recipe entered will be considered as approved for publication with credits issued/
Yep. :)
Hi freeky! I will have to look at my recipes to send you soon.
:wave: I look forward to them!
Will all the contributors get a little credit? :P Will there be a warning label on the front of the book? "Do not try at home without fire extinguisher?" :P
Quote from: Mistress Freeky, HRN on September 02, 2010, 07:17:50 PM
Quote from: Nurse Enabler on September 02, 2010, 05:37:01 PM
Quote from: Mistress Freeky, HRN on August 31, 2010, 05:10:11 AM
Quote from: Charley Brown on August 31, 2010, 05:07:35 AM
Freeky and I will be compiling your recipes in a cookbook, the profits (if any) will go to support the monthly costs of PD. Any recipe entered will be considered as approved for publication with credits issued/
Yep. :)
Hi freeky! I will have to look at my recipes to send you soon.
:wave: I look forward to them!
This one is Sandra's Mandarin Orange Jello Recipe.
You need:2-packets of sugar free orange jello
24 OZ. canned mandarin oranges, drained and save the juice
3/4 cup boiling water
8OZ. frozen cool whip, chopped
steps:1.disolve 2-packets jello in 2 cups boiling water.
2.add mandarin orange juice.
3.stir in chopped frozen cool whip, put in fridge for 1/2 hour.
4.stir in mandarin oranges and put back in fridge.
5. serve when set.
Perhaps tomorrow another one. Till then have a smiley day.
Chile Rellenos Burritos
4 roasted, peeled and seeded poblano or Anaheim chiles
(fresh chiles are best, but you can use canned)
4 fairly thick slices of pepper jack or mexican cheese.
1/2 cup flour
3-4 eggs separated (# of eggs depends on their size)
olive or canola oil
salt and pepper to taste
1 box rice-a-roni spanish rice or homemade mexican rice (see recipe below)
1 can refried beans
4 large flour tortillas
Prepare batter
whip egg whites until stiff. Slowly fold in yolks and a pinch of salt.
Cook chiles
Slit open each chile and insert one slice of cheese. Make sure you leave enough room that the edges of the chile will still close. One at a time, roll the chiles in flour, dip them into the batter and then into the hot oil. Cook until batter is a crisp golden brown. Remove chiles from the oil and drain on paper towels.
Prepare burritos
Spoon a layer of refried beans onto each tortilla, top with one of the stuffed chiles, cover with a layer of the rice, fold into burrito shape, heat in 350 degree oven for ten minutes. Serve with salsa, guacamole, sour cream, etc.
Mexican Rice
You will need:
1 cup long grained Rice
3 tablespoons Oil
1/2 Onion, diced small
1 1/2 teaspoon Salt
1/4 teaspoon Chili Powder
2 1/4 cups Water or canned Chicken Broth
Saute the onion and rice together in oil until the rice is dark golden brown and you can see through the onions. You'll need to stand there and stir this pretty much constantly. Add water or chicken broth, chili powder, and salt. If you love cumin, add some of that, too. Reduce heat, put a lid on it, and wait until the rice is fluffy and and ready to eat - approx 10-15 mins.
000's Pasta Carbonara
I believe this is not the traditional Carbonara, which among other things doesn't use cream or milk. But it's the way I like to eat it, and the cream/milk helps so the egg doesn't solidify into curdley bits as quickly.
The recipe may seem long, but it's extremely simple, I'm just describing all the little technique bits that I found make a "theoretically carbonara" into an "awesome carbonara".
What you need:
- diced bacon
- one big onion, finely diced
- cream or whole milk
- 1 or 2 eggs
- black pepper
- cheese. I use a cheap aged Gouda, but use whatever melty cheese you like, that is not crappy.
- pasta, traditionally spaghetti is used, but I prefer the helix shaped pasta (http://en.wikipedia.org/wiki/Rotini) which combines the large surface area to make sauce stick with ease of eating.
- (optional) a bit of homemade (chicken) stock, if it's not homemade don't bother with powder or cubes, I was aiming for the added smoothness of rendered collagen and gelatin here. Had it in the fridge anyway.
- (optional) sambal ulek (red chilli paste) (http://en.wikipedia.org/wiki/Sambal_oelek#Indonesian_sambal)
- (optional) garlic, chopped or crushed. A friend of mine told me that traditional Italian dishes use either onion or garlic, but not both. I guess it's up to you. You can also use just garlic and no onion, although that would make the meal rather low on vegetables.
- (optional) a teaspoon of leftover bacon grease, if you happen to have it
How to prepare:
I prefer to use a sauteuse, a frying pan with high, sloping sides that are slightly curved. I sort of timed the recipe so things are ready to be added at the right time.
Fill your electric waterboiler with water.
Start with frying the bacon on medium/high fire, if it's not very much bacon or not very fat, add the optional leftover bacon grease.
Put pasta in a pan, add salt (you can use quite a lot).
Now chop the onions and the optional garlic.
Turn on the waterboiler. Continue with the recipe, but when it boils later on, turn the fire under the pasta pan up high and add the water. Stir a littlebit. Cover with lid but leave a small gap open. Turn the fire lowest. Set a timer for 8 minutes.
Whisk the eggs with the cream/milk and black pepper in a small bowl until it's smooth. Set aside.
Add the onions to the pan on a medium/low fire. This is also when you add the optional sambal. Optional garlic goes in a littlebit later as it might burn.
Cube or grate or chop the cheese and set it aside.
If the onions start to look a littlebit dry, that is when you add a few tablespoons of stock, or if you don't have it, pasta water. Just a few spoons though, most of it should evaporate.
When the timer has 3 minutes left, add the cheese and stir until everything is melted.
Add a few spoons of hot pasta water to the egg-mixture and stir. This is called "tempering", makes the egg-mixture a bit warmer but not enough to coagulate.
When the timer goes off, the pasta should be nearly done. Throw the water down the drain and put the pasta in the frying pan.
Now comes the crucial part. Turn up the fire high and stir a bit. Turn the fire all the way down low, and add the egg mixture. Stir. Turn the fire off completely and keep stirring. The important part is that the egg will coagulate, but you cannot allow it to become curdled, the sauce should remain smooth. Keep stirring. If the mixture stays too liquid, turn on the fire again to low (not high!) and keep stirring. When it becomes creamier, turn the fire off again, and keep stirring. Keep stirring and adding the occasional heat until the sauce is nice and smooth and thick and creamy.
Serve immediately.
Take half a dozen nice big bananas, and peel them.
put each one on enough foil to make a pocket.
sprinkle 1 desert spoonful of demerara sugar on each banana.
Add a little cinnamon to each.
Then add 2 tablespoons of brandy to each banana, loosely seal the foil pockets,
whack them in the oven for 20-25 minutes, at 200c.
and serve with double cream.
Repeat as necessary.
Fracture's Goulash Type Thing.
3 lbs meat (ground beef, ground turkey, whatever as long as it is ground)
3 cans condensed cream of chicken soup
1 1/2 cans milk
1 cup rice
2 cups water
lemon juice
spices
Spice and brown your meat. Drain. Add cream of chicken and milk, stir well, don't let it scald. Put water on to boil with lemon juice in it, quite a bit, like two tablespoons or so. Prepare the rice, it's best as sticky rice. Consume.
Quick Pho: boil a package of ramen noodles. Chop some green onion and cilantro. Dish out noodles into bowl. Add onions and cilantro and a small amount vegetable boullion. Pour over some hot noodle water. Add a little sesame oil, soy sauce, and a bunch of cayenne pepper. Takes five minutes.
Hustle says that it needs some sort of warm spice as well, like anise, allspice or coriander.
Skillet Frittata
We have a 12" iron skillet, so I used this one to make the egg dish. I took about 10 eggs, about 1 1/2 c of milk (heavy cream would work better, I'd bet) and dumped in about 1/3 c of roasted poblano salsa that someone'd made us and was leftover. Whip all these wet ingredients together while you heat up 2 tsp of oil in iron skillet (I used garlic olive oil). Add salt n pepper to mixture--couple of dashes of each--then put whipped egg mixture (should be fluffier than when you started, maybe 1/4 again in volume) into skillet.
Add basically whatever you like to this, but I added about 5 leaves of sliced basil leaves, one large roughly-chopped tomato, about 7 slices of deli ham (very thinly sliced), and 3 finely chopped very small avocadoes. I also added shredded cheese (mixture of 3--colby, jack and cheddar) to the top. You let the eggs simmer and bubble for about 5 minutes, then put the whole thing in the oven at 350'F for about 15-20 minutes or until you shake it and it jiggles as ONE entity, lol.
Was soooo friggin' yum.
My drunken carbonara:
Seeing as 000 had his version I thought I'd post the ingredients and technique I apply when I'm far from sober because some times I get cravings for this(only when animated) and just go home and make it.
1 pack bacon
Eggs (2/3 yolks for yourself or 1/2 whole is usually what I go for)
Three fists of tagliatelle
Finishing salt
Freshly ground pepper
A drop or two of white wine vinegar
Optional:
Parmesan (other cheeses really don't work too well and ersatz products can go fuck themselves)
Prepare bacon the way you like it, since this is a pasta dish I usually cut it into .5 - 1 cm square thingies and I find bigger than that too much. Oven is the easiest, especially with a silipat, remember to keep the fat. While this is happening you're boiling water and salt the fuck out of it, atleast if you're out of parmesan. Use a big pot with lots of water and dump it in when it starts boiling and reduce the heat to a boiling point. I usually stir but that's because of me using dried pasta so I dunno. Crack the eggs and separate or not and slightly whisk with a spoon. At this point I mix the bacon fat, a few drops of vinegar with the eggs and stir it a little bit more. Strain, dump the pasta in the pot you boiled it in, toss the eggmix into it, add pepper and salt, stir, put on a lid or whatever, stir, lid and usually done.
Go get drunk and make food.
vinegar in carbonara. Will have to try that. No cream? Would just curdle with the vinegar I suppose.
Acid works quite wonderfully in controlling the coagulation of eggs and speaking of eggs:
Sabayon, Zabaglione, I learned it from a frenchie so it's sabayon for me. You need:
6 egg yolks (dont make it with supermarket brand eggs unless they add some colouring to them because it looks like vomit if you make it with them and you shouldn't really buy those eggs anyhow because they will fucking kill you)
1/2 Lemon (2/3ish of a salted if you have one, it makes it more nuanced but take whatever you have)
about 150g sugar
Seeds of half a vanilla pod
A good splash of some dry (brut) sparkling, leftover champagne, a cremant or what have you but remember that the sensation you feel will halfways carry over to the sabayon. The alcohol won't be cooked out and while the fat smoothes it out, if you get the cheapest of cavas, it will taste cheap and nothing else in this recipe costs much and you'll be able to drink most of the sparkling yourself and you've earned some nice bubbles, ok?
Optional:
Zest of Orange Lime Lemon Caramelized white chocolate
Coffee beans
Tonka beans
Those are tried and tested, tonka and coffee beans don't really work if you're doing it the smart way with a kenwood, kitchenaid or whatever.
Add all ingredients to a bowl or what have you with a thick base, put bowl over bain marie and whip. If you're doing it manually you might be looking at closer to 45 minutes, which was where I was at when I started doing it. If you're whipping by hand, just whip the fuck out of it and when you think you're done to do it for ten more minutes before you take it out of the bowl and whip it hard and fast until cold. With a machine, just stir it to let it heat evenly, transfer to whipper, whip till you can touch the base without retracting your finger in pain (on highest speed possible), transfer back to bain marie, repeat.
You shouldn't exceed 80 CELSIUS most of the time, 84 pasteurizes the eggs if you have it there for a minute, which is nice if you intend to keep it for another day (the tiramisus we've made at work with this has to be eaten within 1-2 days before they start collapsing and bleeding, still fucking good but not sexy)
Eat it as is or with something else, it being a sauce you can make with almost any flavour it works with everything. This is the hollandaise of the sweet world.
Quote from: East Coast Hustle on August 31, 2010, 05:03:01 AM
recipes ONLY please.
Do cocktail recipes count?
Mix one part MD 20/20 Orange Jubilee Wine, and one part Pineapple juice. Stir and enjoy.
Quote from: Prelate Diogenes Shandor on September 07, 2012, 11:07:08 PM
Quote from: East Coast Hustle on August 31, 2010, 05:03:01 AM
recipes ONLY please.
Do cocktail recipes count?
Mix one part MD 20/20 Orange Jubilee Wine, and one part Pineapple juice. Stir and enjoy.
Go away.
Enki's weird spicy cinnimon-bacon mac&cheese
Ingredients:
* two tablespoons of butter
* two tablespoons of flour
* two cups of milk
* three or four cups of elbow macaroni
* a tablespoon of coarse-ground black pepper
* a tablespoon of fine-ground black pepper
* a tablespoon of garlic powder
* a tablespoon of fine-ground cinnimon
* a tablespoon of fine-ground nutmeg
* a tablespoon of minced dried onion (you can get bottles of this stuff)
* three strips of bacon
* about 1.5 of these things of extra-sharp cheddar cheese: (http://64.27.49.227/blog-assets/wp-content/uploads/2011/05/IMG_4294.jpg)
Chop the cheese into one-inch cubes. Cook the bacon, and break into small chunks.
Melt the butter in a large saucepan. When melted, add in the flour and mix well. Let this mixture cook for about two minutes, then whisk in the milk. The longer you take to whisk in the milk, the thicker the sauce will be (and if you are patient you can get something that looks like peanut butter after the milk is all whisked in). Stir until thick, then add the cinnamon, pepper, nutmeg, garlic powder, onions, and bacon. Add the cheese, and stir until melted and well-mixed. Add the cooked macaroni, and serve.
Makes a shitload of servings, and re-heats well in the microwave
Quote from: Phosphatidylserine on December 18, 2012, 07:19:37 PM
Enki's weird spicy cinnimon-bacon mac&cheese
Ingredients:
* two tablespoons of butter
* two tablespoons of flour
* two cups of milk
* three or four cups of elbow macaroni
* a tablespoon of coarse-ground black pepper
* a tablespoon of fine-ground black pepper
* a tablespoon of garlic powder
* a tablespoon of fine-ground cinnimon
* a tablespoon of fine-ground nutmeg
* a tablespoon of minced dried onion (you can get bottles of this stuff)
* three strips of bacon
* about 1.5 of these things of extra-sharp cheddar cheese: (http://64.27.49.227/blog-assets/wp-content/uploads/2011/05/IMG_4294.jpg)
Chop the cheese into one-inch cubes. Cook the bacon, and break into small chunks.
Melt the butter in a large saucepan. When melted, add in the flour and mix well. Let this mixture cook for about two minutes, then whisk in the milk. The longer you take to whisk in the milk, the thicker the sauce will be (and if you are patient you can get something that looks like peanut butter after the milk is all whisked in). Stir until thick, then add the cinnamon, pepper, nutmeg, garlic powder, onions, and bacon. Add the cheese, and stir until melted and well-mixed. Add the cooked macaroni, and serve.
Makes a shitload of servings, and re-heats well in the microwave
Put down the cinnamon and nutmeg and back away from the mac and cheese.
The answer to the question "does it need more cinnamon" is always "yes".
I'm not much of a cook, but pancakes are easy and fun - especially with altered recipes. These savory beer-based ones will rock your world. Choose a good, flavorful beer, maybe something dark like a guinness. Ginger-flavored beer worked amazingly as well. Adding a pinch of herbs like parsley or oregano to the dry mix is good too.
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups beer
Sift together flour, baking powder, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of beer. Add to flour mixture, stirring only until smooth. If the batter seems too thick, add a little more beer. Fry like standard pancakes. A good time to flip them over is when rising bubbles start popping tiny holes in the middle. While waiting drink the rest of the beer. :)
Hmmm, savory pancakes. Those sound good, maybe with some minced green onion and sour cream.
3 Layer Nacho Dip
You'll need: Cream cheese, canned chili, monteray jack and/or cheddar cheese, a casserole dish and a microwave
1.) Spread 2 packages of cream cheese evenly across the bottom of a casserole dish
2.) spread two cans of chili evenly above the cream cheese
3.) Sprinkle with grated monteray jack and/or cheddar cheese until covered
4.) Microwave for 2-3 minutes or until cheese is melted
Serve with tortilla chips
And then there's this (http://scotchfield.tumblr.com/)
Quote from: Roko's Modern Basilisk on February 18, 2015, 11:01:48 PM
And then there's this (http://scotchfield.tumblr.com/)
:lulz: Brilliant.
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Anything tastes better than American cheese.
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:00:49 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Anything tastes better than American cheese.
Even Kraft imitation American cheese?
Quote from: Prelate Diogenes Shandor on February 22, 2015, 05:01:32 AM
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:00:49 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Anything tastes better than American cheese.
Even Kraft imitation American cheese?
I think that if you re-examine your misconception, you will find that that is not "imitation" American cheese.
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:34:17 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 05:01:32 AM
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:00:49 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Anything tastes better than American cheese.
Even Kraft imitation American cheese?
I think that if you re-examine your misconception, you will find that that is not "imitation" American cheese.
No, regular american cheese contains some non-zero percentage of mild cheddar, whereas Kraft Singles don't contain any cheese at all. I believe they're made of a mixture of milk byproducts and petroleum byproducts.
EDIT:
but in all seriousness, iirc Kraft doesn't seem to use rennet, making its statis as chesse questionable. Whereas regular american cheese, iirc, is just ordimary mild cheddar plus an assload of additives.
Quote from: Prelate Diogenes Shandor on February 22, 2015, 05:54:10 AM
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:34:17 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 05:01:32 AM
Quote from: Mesozoic Mister Nigel on February 22, 2015, 05:00:49 AM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Anything tastes better than American cheese.
Even Kraft imitation American cheese?
I think that if you re-examine your misconception, you will find that that is not "imitation" American cheese.
No, regular american cheese contains some non-zero percentage of mild cheddar, whereas Kraft Singles don't contain any cheese at all. I believe they're made of a mixture of milk byproducts and petroleum byproducts.
EDIT:
but in all seriousness, iirc Kraft doesn't seem to use rennet, making its statis as chesse questionable. Whereas regular american cheese, iirc, is just ordimary mild cheddar plus an assload of additives.
You didn't specify Kraft Singles, which are an American Cheese food product, not imitation American Cheese. There are laws governing what these things mean, the labels aren't arbitrary. American cheese is a processed cheese made from cheddar. American cheese food products are additionally processed American cheese. Kraft is a major producer of American cheese, as well as American cheese food products like spray cheese and singles.
For reasons that even I don't really understand, I went on an American cheese research binge a few months ago. Probably procrastinating homework.
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Ahem: http://www.principiadiscordia.com/forum/index.php?topic=35558.0
Quote from: Q. G. Pennyworth on February 22, 2015, 03:26:43 PM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Ahem: http://www.principiadiscordia.com/forum/index.php?topic=35558.0
This explains so much.
Quote from: Mesozoic Mister Nigel on February 22, 2015, 03:30:35 PM
Quote from: Q. G. Pennyworth on February 22, 2015, 03:26:43 PM
Quote from: Prelate Diogenes Shandor on February 22, 2015, 04:48:42 AM
This isn't a recipe per se, but when making grilled cheese, try using Swiss or Munster cheese instead of American cheese. My experience has been that it tastes a lot better.
Ahem: http://www.principiadiscordia.com/forum/index.php?topic=35558.0
This explains so much.
It was a fun argue thread :)
Quote from: Eater of Clowns on October 09, 2013, 10:29:45 PM
Quote from: Dirty Old Uncle Roger on October 09, 2013, 10:26:41 PM
Quote from: Eater of Clowns on October 09, 2013, 10:12:00 PM
Quote from: Dirty Old Uncle Roger on October 09, 2013, 10:04:41 PM
Depends on the brand. Some sliced cheese is in fact nothing but lard bound by industrial alcohol (chemically similar to a Twinkie).
Some is actual cheese.
On the other hand, I like this false catagorization/exclusionary trend, and will now state that cheese is only cheese if you make it yourself from raw milk.
I am of the firm opinion that anything is cheese if you just call it cheese.
You sir, are a philistine and a sell out to Big Cheese.
Hey, call me whatever you want. I'm going to go enjoy my medium-rare cheese with cheese chutney.
This was up there with that NaNoWriMo argument I had with Nigel as one of my favorite interactions I've had on PD. We're seriously just a bunch of fucking dickheads. :lulz:
Quote from: Eater of Clowns on February 22, 2015, 11:31:32 PM
Quote from: Eater of Clowns on October 09, 2013, 10:29:45 PM
Quote from: Dirty Old Uncle Roger on October 09, 2013, 10:26:41 PM
Quote from: Eater of Clowns on October 09, 2013, 10:12:00 PM
Quote from: Dirty Old Uncle Roger on October 09, 2013, 10:04:41 PM
Depends on the brand. Some sliced cheese is in fact nothing but lard bound by industrial alcohol (chemically similar to a Twinkie).
Some is actual cheese.
On the other hand, I like this false catagorization/exclusionary trend, and will now state that cheese is only cheese if you make it yourself from raw milk.
I am of the firm opinion that anything is cheese if you just call it cheese.
You sir, are a philistine and a sell out to Big Cheese.
Hey, call me whatever you want. I'm going to go enjoy my medium-rare cheese with cheese chutney.
This was up there with that NaNoWriMo argument I had with Nigel as one of my favorite interactions I've had on PD. We're seriously just a bunch of fucking dickheads. :lulz:
This is so, so true. :lulz:
Reposted from something I wrote on another thread
Quote from: Prelate Diogenes Shandor on February 22, 2015, 05:17:18 AM
I just remembered a really weird type of sandwich that they used to sell at a food truck at college. I forget the name (of the sandwich. The truck was called Pyramid Pizza) and I've never tried to put one together myself but it seems rather elementary...
You'll need:
2 hotdogs
a hoagie/hero/grinder/sub roll
french fries
Ketchup
Cheese whiz
Honey mustard
Directions:
1.) Heat up hotdogs and fries
2.) Lay hotdogs end to end in hoagie/sub/grinder roll
3.) add ketchup, mustard, and cheese-whiz
4.) jam fries into roll above hotdogs
5.) garnish with more ketchup, mustard, and spray cheese
This was one of the less weird sandwiches that they sold.
Quote from: The Forme of CuryTake gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper [2] with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt [4]. and above powdour and chese, and so twyse or thryse, & serue it forth.
[1] Loseyns. Vide in Gloss. [2] foyles as paper. Leaves of paste as thin as paper. [3] Chese ruyan. 166. Vide Gloss. [4] mizt. Might, i.e. can.
Translation into modern english:
QuoteIn an oven-safe dish, interleave two or three layers of flat, paper-thin pasta with a mixture of cheese, cinnamon, sugar, and ginger. Add water and bake.
Just to specify, you want a soft cheese like paneer.
Not a lump of cheddar. Just trust me on this.
Or ricotta, a little like cannoli.
I was actually planning to make it with cheddar, tbh -- it should be fine if you serve it hot.
It's a distant ancestor of lasagna, which is typically made with ricotta *and* mozzarella, so the texture should be comparable.
I'm just glad EOC is finally exposed as being in the pocket of Big Cheese.
We all knew it.
White Trash Self-Loathing
2 parts vodka
1 part generic grape soda
Stir if you're still sober.
This isn't a complete recipe but I've found that taco meat can benefit from the addition of a pinch of cinnamon during the preparation process
POPEYE SOUP:
Ingredients:
12 piece Popeye's fried chicken
1 medium onion
4 large cloves garlic
4 carrots
2 large russet potatoes
1 stick celery
1 chicken breast, roasted
Salt and pepper
Go to Popeye's chicken and buy a 12-piece. Spicy is best but if you're a lily-livered pansy-ass, mild is fine.
Eat that chicken up good.
Take all the bones and scraps and put them in a pot with about 3 quarts of water. Bring to a boil, turn down, and simmer for 6-8 hours.
Strain to remove bones, and place stock back on low heat. Chop the vegetables and add them to the stock to simmer for about 40 minutes. Add salt and pepper to taste.
While the vegetables simmer, roast the chicken breast for about 20 minutes at 400 degrees F. Let cool, then dice and add to soup. Add more salt if needed. Serve hot, with crusty bread. Add noodles if desired.
Modified Candy Bacon Recipe because Epic Meal Time's official recipe (https://www.youtube.com/watch?v=XCsVBuJ1alg) burned the fuck out of the bacon when I tried it:
Preheat oven to 375 degrees farenheit
Cover baking pan with foil
Lay out strips of bacon on pan, leaving space between them
Cover bacon over with brown sugar
place in oven for 7-9 minutes
Remove from oven, flip bacon strips over and apply brown sugar
Place in oven for another 7-9 minutes
The fuck is fpil?
Quote from: LMNO on May 12, 2017, 01:10:17 PM
The fuck is fpil?
Sorry, meant to write "foil". I've corrected it now. The touchscreen keyboard on my phone is a piece of shit, but I don't dare turn on autocorrect because I use a lot of obscure words and autocorrect tends to make inappropriate corrections even if you use all normal words
Dang. I thought it was some exotic ingredient.
Ingredients:
1 cup frosted shredded wheat
1 bottle of soy sauce
1 abstract, generalized kind of misery; depression or the "down" phase of bipolar disorder will do
1. Pour the frosted shredded wheat into a bowl.
2. While stirring, lightly drizzle soy sauce over the frosted shredded wheat. Continue until each piece is damp with soy sauce, but not soggy.
3. Eat straight from the bowl.
Serves one—it's not like you're going to have any company anyways. Tastes surprisingly good.
Petal dear, are you calling me a soy boy?