Hey Cookin' Spags:
So, seems a lot of us just think up of stuff to cook, don't always have an idear or whatever. Or just want to share what's on the menu. So I thought I'd start a fread that sort of says "this is what I'm planning to make insert random time frame here . If you think it's a laem idear, then don't reply, no big whoop.
****************************************************************************
So, on Saturdays, I like to watch DIY and food network shows. I'm weird that way--it's just what I do if I'm home and don't feel like doin' nothin' else. On the fn channel, Rachel Ray (GAG!) was giving out her schtick on Halloween Food. Something I like to do myself-- usually do a pumpkin curry soup and grilled cheese sammiches.
She did baba ganouche (yay!) and homemade mac-n-cheese.
I AM GOING TO TRY THAT BABA GANOUCHE! That's probably like the ONE middle eastern food I have not tried to make. We've made dolma (stuffed grape leaves), hummus is a mainstay here, etc. But the baba ganouche, not so much. We buy canned or have someone else make and bring. Not so good--not for peeps like H and I who consider ourselves pretty middle eastern savvy in the kitchen.
So! This is what I'm gonna did (gratutious Justin Wilson reference there):
2 eggplants
tahini
garlic
cilantro (she used parsley, eh to that)
olive oil
lemons (fresh from mah tree!)
salt
fried onions (she used roasted pine nuts)
Ok, cut the eggplants lengthwise--oil those fuckers up. Both sides. Put on baking sheet and broil til they are flat. In your food processor, put fresh herbs, grated garlic (2 cloves), tahini (3 tblsp), juice from 2 lemons, salt and eggplants (extrude with fork or spoon into food processor once cool enough, throw away skins, put in liquids from roasted eggplants on baking sheet into the food processor as well, that way no added oil needed), and WHIRL AWAY.
Once desired consistancy, put into bowl and put fried onions on top for garnish. Enjoy. I will be macking on this soon.
Baba gannoush. *drools*
WHAT THE FUCK IS AN "IDEAR"?
It's Apple's promotion of a new animal simulation product.
I've been meaning to try out this chicken with banana curry sauce recipe (http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce) for a while, but still haven't gotten around to it. Maybe next week..
Quote from: TheScarletReaper on October 25, 2008, 10:02:44 PM
It's Apple's promotion of a new animal simulation product.
I keep reading that as anal stimulation.
Quote from: Eve on October 26, 2008, 04:43:06 AM
I've been meaning to try out this chicken with banana curry sauce recipe (http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce) for a while, but still haven't gotten around to it. Maybe next week..
bananas have no business in chicken curry.
please to use plantains.
I was thinking of making pecan pie....
but then I stumbled on foodporndaily.com, and all sorts of foodie visions are swirling through my head.
Quote from: East Coast Hustle on October 26, 2008, 11:25:12 AM
Quote from: Eve on October 26, 2008, 04:43:06 AM
I've been meaning to try out this chicken with banana curry sauce recipe (http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce) for a while, but still haven't gotten around to it. Maybe next week..
bananas have no business in chicken curry.
please to use plantains.
Will do. :D Thaaanks.
Quote from: Roo on October 27, 2008, 12:05:31 AM
foodporndaily.com
(http://www.principiadiscordia.com/forum/Smileys/default/emot-hawaaaafap.gif)
Whoever made that site is a FUCKING GENIUS.
Quote from: Eve on October 27, 2008, 12:10:47 AM
Quote from: East Coast Hustle on October 26, 2008, 11:25:12 AM
Quote from: Eve on October 26, 2008, 04:43:06 AM
I've been meaning to try out this chicken with banana curry sauce recipe (http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce) for a while, but still haven't gotten around to it. Maybe next week..
bananas have no business in chicken curry.
please to use plantains.
Will do. :D Thaaanks.
one more thing: I didn't read that recipe, but if it calls for the bananas to be pureed into a sauce, you will need to cook the plantains before you puree them.
the results will be worth the extra step.
So I made the baba gannoush--eh, it was a'ight. I think next time I might add some spices to the eggplant and get that fucker nice and brown first--perhaps on the grill, not sure.
Also today I'm thinking of making red peppers stuffed with ground beef. Recipe something like this:
4 red bell peppers
1/2 onion
garlic
salt
tomato paste
assorted spices (thinking chili powder, cumin and oregano)
ground boeuf
So, taking beef, will sautee with onions and add all other ingredients, then stuff peppers and bake. Perhaps put cheese on top--yeah, cheese definitely on top.
Serving with salad and maybe potatoes of an unknown variety.
Quote from: Eve on October 26, 2008, 04:43:06 AM
I've been meaning to try out this chicken with banana curry sauce recipe (http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce) for a while, but still haven't gotten around to it. Maybe next week..
Wow that sounds good. Makes me yen for that Cuban garlic chicken served with plantains at this LA resto chain we used to frequent and try to get back to when we visit...it's called Versailles. (http://www.versaillescuban.com/)
Quote from: Jenne on October 27, 2008, 06:15:36 PM
So I made the baba gannoush--eh, it was a'ight. I think next time I might add some spices to the eggplant and get that fucker nice and brown first--perhaps on the grill, not sure.
Also today I'm thinking of making red peppers stuffed with ground beef. Recipe something like this:
4 red bell peppers
1/2 onion
garlic
salt
tomato paste
assorted spices (thinking chili powder, cumin and oregano)
ground boeuf
So, taking beef, will sautee with onions and add all other ingredients, then stuff peppers and bake. Perhaps put cheese on top--yeah, cheese definitely on top.
Serving with salad and maybe potatoes of an unknown variety.
Always cheese!
Also, garlic chicken with plantains sounds yummy. :)
Quote from: Jenne on October 27, 2008, 06:15:36 PM
So I made the baba gannoush--eh, it was a'ight. I think next time I might add some spices to the eggplant and get that fucker nice and brown first--perhaps on the grill, not sure.
Also today I'm thinking of making red peppers stuffed with ground beef. Recipe something like this:
4 red bell peppers
1/2 onion
garlic
salt
tomato paste
assorted spices (thinking chili powder, cumin and oregano)
ground boeuf
So, taking beef, will sautee with onions and add all other ingredients, then stuff peppers and bake. Perhaps put cheese on top--yeah, cheese definitely on top.
Serving with salad and maybe potatoes of an unknown variety.
heh. I made vegetarian stuffed peppers
last night. Didn't have any beef (or meat of any kind, except for a whole chicken in the freezer :|), so I just made it up as I went along...came out surprising good!
1. Cook brown rice in veggie broth with a lil' salt and a pat of butter.
2. Dice onion, celery and mince garlic (I used 2 onions, ~4 stalks celery, and 2 cloves garlic)
3. Heat oil in a frying pan. Saute onions and celery til softened, throw in garlic when that's almost done.
4. Cut up some tomatoes (I used whole canned, about 4 or 5). Throw them in the pan with the onion/celery/garlic...heat through. Add black pepper, basil, oregano, and parsley to taste.
5. Chop peppers in half lengthwise. Remove stems and seeds. Rinse in water if you like.
6. Stir onion mixture into brown rice.
7. Stuff pepper halves. Place in greased baking dish. Toss any leftover stuffing around peppers.
8. Top with grated parmesan cheese.
9. Bake at 350 F for ~25 minutes covered, then uncovered for another 10.
10. Eat!
YUM. And this reminds me: I have a shitload of the best pasta sauce from my childhood in my fridge as leftovers! MUST HEAT UP NAO FOR LUNCH!
Quote from: Jenne on October 27, 2008, 07:05:50 PM
YUM. And this reminds me: I have a shitload of the best pasta sauce from my childhood in my fridge as leftovers! MUST HEAT UP NAO FOR LUNCH!
Do nevar eat pasta sauce that has been in the fridge since your childhood! :vom:
Quote from: Ratatosk on October 27, 2008, 08:16:33 PM
Quote from: Jenne on October 27, 2008, 07:05:50 PM
YUM. And this reminds me: I have a shitload of the best pasta sauce from my childhood in my fridge as leftovers! MUST HEAT UP NAO FOR LUNCH!
Do nevar eat pasta sauce that has been in the fridge since your childhood! :vom:
Well, certainly not when you're as old as I. :lulz:
No, this is a place we've been frequenting SINCE my childhood, and we occaisionally pick up a gallon of sauce (we freeze the majority of it) from there. The leftovers are still there in the fridge, so they needed to be slopped up...so yours truly did so. Unconventionally, but I didn't have the time to make pasta and we're out of the "good" bread...so I used rice. Yes, cardinal sin, but then, I'm quite a sinner.
Welp, had some family drama last night, so instead used the beef for quick sloppy joes, and so I'll use the peppers as chicken fajitas tonight.
1.5 lbs chicken
2 onions
4 peppers
10 tortillas (I use the whole grain ones for fiber purposes for my kids)
shredded cheese
sour cream
salsa
Tapatillo
Seasoning (red pepper, cumin, chili powder, garlic, coriander (since no fresh cilantro), salt, black pepper)
Cut chicken into strips, put small bit of oil in pan and sautee, set aside. Add bit of water (or beer works too) to deglaze, add vegetables (slice them lengthwise), add seasoning, add chicken back in. Serve with warm tortillas and the rest of the above.
I'm thinking of making something with shrimp.
Suggestions?
Pizza, linguini...burritos. Damn...it's limitless.
Shrimp burritos?
You're weird.
Quote from: Rabbi LMNO on October 28, 2008, 02:23:47 PM
Shrimp burritos?
You're weird Californian.
d/n/t the Left Coast cuisine...
Yes, you just sautee them and put them in a burrito--pref with the kind of white sauce they put in fish tacos.
Quote from: Rabbi LMNO on October 28, 2008, 02:15:28 PM
I'm thinking of making something with shrimp.
Suggestions?
prawns, or the little Maine shrimp?
Thai, uncooked, unfrozen, shells on, heads off, 21/25 per lb.
Oh well, Pahd Thai! Duh! :p
Quote from: Rabbi LMNO on October 28, 2008, 03:05:11 PM
Thai, uncooked, unfrozen, shells on, heads off, 21/25 per lb.
that size is perfect for scampi.
peel and de-vein, leaving tails on.
put the shrimp in a shallow-sided broiling dish with lots of clarified butter and fresh minced garlic. put in hot broiler until the top side of the shrimp are pink. remove from broiler, turn shrimp over, squeeze a few slices of lemon over them, add a few fresh basil leaves if you want, and return to broiler until shrimp are totally pink.
can be eaten as is, or tossed with linguine and grated parmesan.
ETA: I like to add a little crushed red pepper to mine before they return to the broiler. YMMV.
Cool. I'll see what Mrs LMNO thinks.
LMNO
-what's that whipping sound?
Anybody have a good recipe for goulash? I have some sausage and cabbage burning a hole in my fridge...
I believe that goulash, pretty much by definition, is "whatever you have to put in it" stew.
Quote from: Jenne on October 28, 2008, 06:28:54 PM
Anybody have a good recipe for goulash? I have some sausage and cabbage burning a hole in my fridge...
If the leaves are broad and firm, remove the sausage from the casing, mix with onion garlic and more spices, roll into balls, wrap cabbage around them, place into a kettle with 1/2" of chicken stock, and simmer covered for 15-20 minutes.
Quote from: Rabbi LMNO on October 28, 2008, 07:23:56 PM
Quote from: Jenne on October 28, 2008, 06:28:54 PM
Anybody have a good recipe for goulash? I have some sausage and cabbage burning a hole in my fridge...
If the leaves are broad and firm, remove the sausage from the casing, mix with onion garlic and more spices, roll into balls, wrap cabbage around them, place into a kettle with 1/2" of chicken stock, and simmer covered for 15-20 minutes.
Ooh, yum! Thanks, LMNO! No other spices, though?
To Taste.
I dunno what kind of sausage you got, nor what kind of spices you like.
Quote from: Rabbi LMNO on October 28, 2008, 07:26:15 PM
To Taste.
I dunno what kind of sausage you got, nor what kind of spices you like.
It's Italianish...but not Italian--dammit, it's in the freezer so I don't remember.
As for spices, um, any? We're a bit spice-mad in this house--anything goes. Quite literally.
Paprika, maybe some cayenne.
The minced onion and garlic would be enough, though.
Quote from: Rabbi LMNO on October 28, 2008, 07:29:31 PM
Paprika, maybe some cayenne.
The minced onion and garlic would be enough, though.
Okeydokey.
ETA: sounds like making dolma (stuffed grape leaves)--very similar except you simmer the stuff in lemon juice.
You can also thicken up the stock afterward and use it as a sauce, if you want.
Quote from: Rabbi LMNO on October 28, 2008, 07:34:14 PM
You can also thicken up the stock afterward and use it as a sauce, if you want.
Sounds bueno. No brining, though, which is interesting--I'd have thought you'd have put something like that in there...some mention of vinegar, etc.
Not that I know.
I'm sure you could squeeze some lemon on there, or some sherry vinegar, or something.
Play around with it, let me know what happens.
Quote from: Rabbi LMNO on October 28, 2008, 07:39:44 PM
Not that I know.
I'm sure you could squeeze some lemon on there, or some sherry vinegar, or something.
Play around with it, let me know what happens.
Ooh, sherry vinegar. Love the sound of that. I actually have some interesting vinegar I bought at an olive oil store in Temecula I've been wanting to use in something other than dipping bread in, so I'll give that a go.
incidentally, the shrimp dish is off tonight. Dinner at our favorite Cambridge pub.
maybe you'll get to do the "shrimp dish" when you get home.
:lmnuendo:
Ok, I thought of making the uber-garlic chicken that they serve at Versailles in LA, ended up just making the yummiest chicken I ever have.
7 garlic cloves--whole
4 chicken breasts
2 whole onions, slices
salt, pepper
Sautee the chicken in your roaster with some salt and pepper. When they are slightly browned and caused some yummy crusties underneath, add some water to simmer, and add the garlic and onions. I put the onions on top.
I put the covered roaster in the oven for about an hour on 450, then another hour with the lid off at 400. The onions were carmelized to all hell, and the garlic was mushy and smelled SO good. It really was probably the best chicken I've ever made. And I really didn't even make it "right."
I love you.
Garlic + Onion = best combination ebar.
Thanks, but I truly can't take the credit...the combination was probably well known amongs Neandertals and could have brought them closer to modern day homo sapien evolution...
Welp, I was THINKING of making Butternut Squash Soup, and so I did it. Very fuss-free.
Butterbutt Squash Soup and Homemade Croutons
1 buttnerut squash
chicken stock
olive oil
1/2 c apple cider vinegar
sea salt
cracked pepper
herbes de provence
celery salt
nutmeg
Ok, I baked that squash at 350'F for about 2 to 2.5 hours, til it was collapsing. Most recipes say to cut and gut first, but I just put it on a cookie sheet and letter rip. When I could stick a fork all the way through, it was done.
I let it sit for a while to cool, then just PULLED off the skin. I cut it in half and scooped the guts and seeds out by hand. I put the pulp in the blender and poured a can of chicken stock on it. I pureed that stuff til it could puree no mo.
Into a large soup pot it went, and then I added about 3/4 of the blender-pitcher full of water to the puree. I had no white wine open (which I would have preferred), so in went some apple cider vinegar, as well as a splash of olive oil. Next, in went the spices (do this to taste, really), and I basically did a pinch of the herbes de provence, 3 tsp of salt, about 1 tsp of cracked pepper, dashes of everything else.
Let it boil and then bring down to a simmer, and then EAT.
Homemade Croutons
Day-old (at least!) bread
olive oil
Italian seasonings
salt (I had French Fry salt and that worked well)
Slice and cube the bread the size you want your croutons. Slather those puppies in olive oil on a sheet or shallow pan, add seasonings. Bake at 250'F for however long it takes to brown them.
Plop ontop of soup!
The saltiness of the croutons goes REALLY well with the slight sweetness of the soup. HIGHLY recommended for a chilly day. I also served with baby field green salad.
Oh. My God.
Pork Shoulder Done With Leftover Red Wine
1 incredibly cheap pork shoulder (or butt, or whatever)
1 or so leftover bottles of wine that were past their best
1 ginormous jar of orange marmalade
Few dashes of cumin
Few dashes of sage
salt & pepper
I put that stuff to stew for oh 2.5 hours on 350, then an additional 2.5 hours on 275. Falling off its fat ridge and sooo tender. Yum!
So, I've got a pound of steak tips.
Suggestions?
Terriyaki or hosin sauce for a marinade.
It'd be a good thing to grill, but maybe skewer with veggies and broil?
Give them to me.
Quote from: LMNO on December 17, 2008, 05:02:40 PM
So, I've got a pound of steak tips.
Suggestions?
Hm...steak chili?
K, word to the wise...if you've got no cornmeal, and you want to make corn fritters DO NOT use crushed up Doritos instead.
That is all.
Jenne, I love you.
:D COME TO CLAREMONT (or is it CLAIRMONT? stupid Montclair being so close fucks me up)!
And I love you too, Eve. In Eve, all things are possible. :D
Claremont! Cram-citay has a Clairmont diner that keeps begging me to vandalize their sign to fix spelling. Someday it will happen, I'm sure.
Quote from: Jenne on December 17, 2008, 09:51:34 PM
In Eve, all things are possible. :D
Except babies. :)
Quote from: Eve on December 18, 2008, 05:00:58 AM
Claremont! Cram-citay has a Clairmont diner that keeps begging me to vandalize their sign to fix spelling. Someday it will happen, I'm sure.
Quote from: Jenne on December 17, 2008, 09:51:34 PM
In Eve, all things are possible. :D
Except babies. :)
Are you sure?
(http://img20.imageshack.us/img20/1750/abstinencegp5.jpg)
I've found gay to be 100% effective.
We has a Clermont here.
guh hyuuuuuuuuuuuuuh
Quote from: Eve on December 18, 2008, 05:08:18 AM
I've found gay to be 100% effective.
Quote of the day.
Hm...I'm going to have to think of making a lot of organic simple shit for the next 2 weeks--will have a guest that is very, uh...parteekyoulawr in how she likes her foods.
Hmf.
Throw a head of lettuce at them while screaming, "Here's your fucking organic raw food! Now excuse me while I go assert my place in the food chain!"
Just got a kick ass waffle iron for Christmas. I have some ideas of wacky things to make waffles from. So far I have made a cornbread waffle with white beans. I also want to try potato cake waffles and salmon waffles.
Quote from: LMNO on January 05, 2009, 01:39:28 PM
Throw a head of lettuce at them while screaming, "Here's your fucking organic raw food! Now excuse me while I go assert my place in the food chain!"
We had Mahi Mahi last night--boring as far as my husband goes, but pretty interesting as far as I saw it. (If it's not overdone in onions and garlic, he complains)
We took the Mahi Mahi and squeezed Mexican limes over the steaks, doused them in dry vermouth, pinot grigiot and extra veer-hen olive oil, cracked pepper and sea salt. They bathed in this in a foil bath in the oven for about 30 minutes on 350'F (might have been less time, but they were done really well with a nice bit of juice leftover).
Then I did jumbalya rice from Zatarain's and salad with steamed broccoli.
Oh and bread with dipping oil.
Not bad. But now that I found out she doesn't eat CHICKEN...I'll be doing some orzo and pasta and she can opt to not have the meat (I'll keep it on the side).
On the other hand, I'm learning a LOT about shit like using coconut oil instead of butter, this japanese paste that's made from sour plums, and why canola oil is shit. *shrug*
Quote from: Jerry_Frankster on January 05, 2009, 07:13:56 PM
Just got a kick ass waffle iron for Christmas. I have some ideas of wacky things to make waffles from. So far I have made a cornbread waffle with white beans. I also want to try potato cake waffles and salmon waffles.
Hm...this reminds me of when my husband and son used cut oats for something other than SWEET oatmeal!
Share those recipes, Jerry! We're always looking for new ways to do stuff here.
Why is Canola oil shit? I usually use olive oil, I was just curious.
Her response: "What the hell is a canola, anyway? I can't FIND a canola anywhere!"
In other words, if it's man-made manufactured beyond its natural properties, then it's not good enough.
But then, she's "allergic" to a lot of stuff. :/
Eating with her is always an adventure, but it does get confining to find things she finds acceptable. She makes places like Whole Foods and Henry's sound "corporate" and sellout. :lol: Which I'm sure they are in many ways, but damn.
Quote from: Jenne on January 06, 2009, 06:20:43 PM
Quote from: Jerry_Frankster on January 05, 2009, 07:13:56 PM
Just got a kick ass waffle iron for Christmas. I have some ideas of wacky things to make waffles from. So far I have made a cornbread waffle with white beans. I also want to try potato cake waffles and salmon waffles.
Hm...this reminds me of when my husband and son used cut oats for something other than SWEET oatmeal!
Share those recipes, Jerry! We're always looking for new ways to do stuff here.
Well, I tried a couple of potato cake waffles last night. I think I'm getting close. The second one was pretty good despite the fact that I forgot to grease the waffle iron, and had to peel/scrape the waffle off of it.
IMHO, waffles by design need some kind of toppings. For the potato waffle, I'm thinking Salisbury steak would be the way to go.
I actually have some cut oats. What did they finally wind up doing with them?
So far, all I've made with them was some multi-grain gruel.
Quote from: Jenne on January 06, 2009, 06:23:36 PM
Her response: "What the hell is a canola, anyway? I can't FIND a canola anywhere!"
RAEP!http://en.wikipedia.org/wiki/Canola
A Brassica, similar to mustard. Somewhere along the line, someone decided "rape" wasn't a very marketable term for the oil...
Quote from: Jerry_Frankster on January 06, 2009, 10:15:03 PM
Quote from: Jenne on January 06, 2009, 06:23:36 PM
Her response: "What the hell is a canola, anyway? I can't FIND a canola anywhere!"
RAEP!
http://en.wikipedia.org/wiki/Canola
No, she explained it was Rape Seed, etc. Much discussion on why this was all a problem ensued, of course, since we use canola a LOT. Come to find out, she uses COCONUT OIL for all her oil needs that she doesn't use extra-virgin olive oil for.
She's a riot, she really is. But I'm having fun coming up with shit she'll actually eat.
Quote from: Jerry_Frankster on January 06, 2009, 10:11:30 PM
Quote from: Jenne on January 06, 2009, 06:20:43 PM
Quote from: Jerry_Frankster on January 05, 2009, 07:13:56 PM
Just got a kick ass waffle iron for Christmas. I have some ideas of wacky things to make waffles from. So far I have made a cornbread waffle with white beans. I also want to try potato cake waffles and salmon waffles.
Hm...this reminds me of when my husband and son used cut oats for something other than SWEET oatmeal!
Share those recipes, Jerry! We're always looking for new ways to do stuff here.
Well, I tried a couple of potato cake waffles last night. I think I'm getting close. The second one was pretty good despite the fact that I forgot to grease the waffle iron, and had to peel/scrape the waffle off of it.
IMHO, waffles by design need some kind of toppings. For the potato waffle, I'm thinking Salisbury steak would be the way to go.
I actually have some cut oats. What did they finally wind up doing with them?
So far, all I've made with them was some multi-grain gruel.
I like the topping idear.
Also: they sort of doctored it up rather grotesquely, iirc. They put mustard, TapaTio sauce (Mexican hot sauce) and some other savory things that my husband doesn't remember. He says there were instructions on the can how to make the oats savory. *shrug* Just didn't sound "right" to me at the time, but they both enjoyed the hell out of it and remember the experience rather fondly.
My suggestion: If your guest is that much of a picky brat, make her cook for herself. It sounds like she's one of those people who's intent on making herself "special" by having specific, non-allergy-based dietary requirements instead of just being a good guest and eating what you cook for her.
:hosrie:
That's good advice, Nigel, but I'm willing to learn new things in the meantime--plus she bought all the ingredients for tonight's dinner because she's so picky (she knows this about herself and so compensates and compromises when needed/wanted).
Fucking fresh ass tacos with all the fixins--twas yum.
Oh shit, and she made this Obi?-flavored thingie for dessert which was a rice cake, with coconut oil, tahini, sour-plum-paste and brown rice syrup. Sweet, sour and savory all at once. REALLY yummy, though it sounds really like twiggy, nuts and shit. I'm serious, though, this is a good education.
And chick looks GOOD for 40, so it's not doin' her wrong at all.
Quote from: Jenne on January 06, 2009, 06:23:36 PM
Her response: "What the hell is a canola, anyway? I can't FIND a canola anywhere!"
(http://www.marriedtothesea.com/121808/canola-oil.gif)
Rapeseed oil
Edit: Not fuckign around. Canola is a specific breed of the rapeseed plant.
Oh I just thought it was funny that MTTS made a comic on it...and I'm also laughing imagining the grimaces that would ensue if they put on the lable "canola oil is made from rapeseed" on the bottles of canola oil. Americans would probably riot in the grocery aisles. :lol:
CANOLA OIL: squeezed from low-eructic-acid rape!
"Me? I cook with RAPE."
\
(http://wwwimage.cbsnews.com/images/2003/09/15/image573355x.jpg)
Also,
(http://img241.imageshack.us/img241/6526/roflbotue9uof5.jpg) (http://imageshack.us)
that's why they call oil "the black gold", right?
Quote from: Triple Zero on January 09, 2009, 03:24:42 PM
that's why they call oil "the black gold", right?
:lulz: :x
Quote from: LMNO on January 09, 2009, 02:27:30 PM
"Me? I cook with RAPE."
\
(http://wwwimage.cbsnews.com/images/2003/09/15/image573355x.jpg)
I saw this man for the first time last night. At first I took him for a stimulant addict. 3 scene changes later it was love.
He will become as a minor deity in your life. This i swear.
Agreed. The Dining on Asphalt series is pretty good too.
Seriously. It's like Sesame Street for food enthusiasts.
I'm ready to cave to the roomie's plans of cable TV because of this.
(That and getting Mythbusters and History channel back.)
I'm not sure, but foodtv.com might have episodes.
IT'S MY FAVORITE SHOW!!
\
(http://images.fanpop.com/images/image_uploads/gir-invader-zim-327818_300_351.jpg)
Good Eats is awesome. wait till he cooks with yeast.
I went to a hippie commune's harvest festival once. They're all vegans, so they had all these, um, creative animal product substitutes, such as a cheese substitute made from yeast.
:vom:
By the end, I was like, "Can I just get some broccoli with some salt on it or something?"
I basically survived for an entire weekend on soy ice cream cones. They were actually pretty good.
That's the thing about hippies. They're always trying to make weird substitutes instead of just cooking WELL with the food at hand.
This is my #1 reason for hating hippies. That and putting sugar and apple cider vinegar in salsa.
vegans eat yeast??
but they're ALIIIIIIIVE!!!
they have FEEEEEEEEEEEEELINGS!!!
YEAST CAN HAZ SOULS!
/
(https://ssl9.chi.us.securedata.net/theheadnut.com/merchantmanager/images/uploads/active%20yeast.jpg)
:lol: My friend's not an "alternativist" when it comes to foods--she'd rather go the whole raw food thing than anything. But she's just got this long-ass list of what she's allergic to (soy, non-organic meats and cheeses, etc.). Though we got her shit-faced drunk this weekend and found out drunkenness finds the lie to that easily. :lol:
Makin my famous homemade potato soup again. Potatoes, onions, thyme, and a little chicken stock in water on the stove now, starting to boil.
Yum! I made this when you gave me the recipe before--tis the best!
Made this kickass chicken breast today--seared on both sides with olive oil and crushed garlic, salted with taco seasoning, added water and red onions. My my my. Used it in fresh mex for dinner.
Okay, folks... I made some short ribs last night, chili and coffee braised. They are freakin awesome.
Thing is, I made wayyyyy too much. Now I have ultra-tender beef shortribs in the fridge.
Looking for suggestions. I don't have aborio rice, or I'd do risotto. Maybe a mac&cheese variant would be good...
You give advice now.
wtf? I know I answered this...
I said chili, fajitas and something else I don't remember.
Also, I'm making your Kale Soup today, I think.
Quote from: LMNO on January 20, 2009, 03:15:25 PM
Okay, folks... I made some short ribs last night, chili and coffee braised. They are freakin awesome.
Thing is, I made wayyyyy too much. Now I have ultra-tender beef shortribs in the fridge.
Looking for suggestions. I don't have aborio rice, or I'd do risotto. Maybe a mac&cheese variant would be good...
You give advice now.
YOU POOR MAN
I FEEL FOR YOU
SEND THEM TO ME, I'LL SAVE YOU.
LICK MY TAINT
And I want my taint licked.
:fap:
here's my advice: don't fall for it when those windbag culinary "experts" on TV tell you that coffee is the trendy new savory flavor.
as for the short ribs? I'd make a banh mi out of it.
Well, the Mrs didn't feel like the traditional red wine braise, so we took a shot.
Quote from: LMNO on January 23, 2009, 03:01:24 PM
And I want my taint licked.
:fap:
You'll have to ask your wife how she feels about that.
Quote from: Jenne on January 22, 2009, 06:04:54 PM
wtf? I know I answered this...
I said chili, fajitas and something else I don't remember.
Also, I'm making your Kale Soup today, I think.
I did this. I used a lemongrass and corn creamy soup base, mostly because my veggie friend was over again so I had to make one with the spicy chicken sausage and one without.
Both soups were teh awesomest, and I got bangup kudos all around, so thanks, LMNO!
Quote from: LMNO on January 23, 2009, 05:31:42 PM
Well, the Mrs didn't feel like the traditional red wine braise, so we took a shot.
I'm not saying that's not one of the few dishes where coffee is an appropriate savory flavor.
also...
MAKE BANH MI NOW.
WHY DID YOU BANH MI???
RWHN,
-still Friday.
Quote from: Dirtytime on January 23, 2009, 08:16:27 PM
Quote from: LMNO on January 23, 2009, 05:31:42 PM
Well, the Mrs didn't feel like the traditional red wine braise, so we took a shot.
I'm not saying that's not one of the few dishes where coffee is an appropriate savory flavor.
also...
MAKE BANH MI NOW.
Is that Vietnamese? If so, care to share a recipe, oh mighty dirtyone?
Quote from: R.W.H.N. on January 23, 2009, 08:17:49 PM
WHY DID YOU BANH MI???
RWHN,
-still Friday.
:x
Quote from: Dirtytime on January 23, 2009, 08:16:27 PM
MAKE BANH MI NOW.
I don't have the right bread, nor the correct fixin's.
However, there's a place in SoWa that makes a truly incredible bahn mi. Damn. Now I want to go.
What is Banh Mi?
Nevermind. GOOGLE is mah friend!
If you leave out the head cheese it don't look half bad. Except I always have this underlying feeling I'm eating dog when I eat vietnamese food.
Rising chicken and beef prices inspire me to stir fry with the tofu. (which may be no better)
I'm thinking marinade with olive oil / vindaloo seasoning, or soy sauce / sriacha / adobo.
Ideas / advice? I have idea how long the stuff should be cooked for, so I'd be happy to hear about that too.
Banh Mi (http://www.justfuckinggoogleit.com)
Quote from: LMNO on January 23, 2009, 08:52:54 PM
Banh Mi (http://www.justfuckinggoogleit.com)
:lulz:
Quote from: Richter on January 23, 2009, 08:52:26 PM
Rising chicken and beef prices inspire me to stir fry with the tofu. (which may be no better)
I'm thinking marinade with olive oil / vindaloo seasoning, or soy sauce / sriacha / adobo.
Ideas / advice? I have idea how long the stuff should be cooked for, so I'd be happy to hear about that too.
Depends on if it's firm or not, I think. I always get the extra-firm.
Ah yes, the Vietnamese sandwiches. My husband RAVES about those down near where he works. I have yet to have one, though. I love those noodle bowls they do way too much to give up the notion of not having one whenever I'm down there...
Quote from: Mask of the K on January 23, 2009, 08:50:42 PM
What is Banh Mi?
Nevermind. GOOGLE is mah friend!
If you leave out the head cheese it don't look half bad. Except I always have this underlying feeling I'm eating dog when I eat vietnamese food.
vietnamese don't generally eat dog, aside from some of the northern hill tribes who got the practice from invading chinese.
Korea and parts of China have long traditions of raising certain breeds of dog for food (distinct from the breeds kept as pets and working animals), although I believe both countries have recently passed laws banning the commercial sale of dog meat.
try to be more informed about your racial stereotypes in the future.
This: http://www.proatcooking.com/episode4.html (http://www.proatcooking.com/episode4.html)
Reply to above post ^
I am MAKING said chili, with some adjustments.oh shit, forgot the peppers
We just mixed cocoa nibs with a quart of vodka. It turned brown, and now it is delicious.
I'm thinking of making choclatinis.
Quote from: Kai on February 11, 2009, 12:09:31 AM
Reply to above post ^
I am MAKING said chili, with some adjustments.oh shit, forgot the peppers
DE FUCKING LICIOUS.
Quote from: Nigel on February 13, 2009, 10:53:53 AM
Quote from: Kai on February 11, 2009, 12:09:31 AM
Reply to above post ^
I am MAKING said chili, with some adjustments.oh shit, forgot the peppers
DE FUCKING LICIOUS.
it WAS.
I ate chili for 3 days.
..
Okay, maybe I made too much. :x
I am thinking of making some chicken parmesian for dinner. with pasta.
That sounds SO TASTY
I am still eating yesterday's posole, and will be for quite some time I think.
Until I pee marjoram.
Quote from: Kai on February 13, 2009, 05:50:48 PM
Quote from: Nigel on February 13, 2009, 10:53:53 AM
Quote from: Kai on February 11, 2009, 12:09:31 AM
Reply to above post ^
I am MAKING said chili, with some adjustments.oh shit, forgot the peppers
DE FUCKING LICIOUS.
it WAS.
I ate chili for 3 days.
..
Okay, maybe I made too much. :x
FLATULENTASTIC!
I am very tired of ground beef, lets put it that way.
I made LMNO's stir fry the other day--damn it was good. I added mucho ginger and jaysus it was delish. Made potstickers on the side as well. Mmmmm. BTW, here's my potsticker sauce and Jenne's FOOLPROOF potsticker methodology (because we used to burn or stick the damned things to the bottom of the pan each time til I learned how to do this):
Potsticker sauce:
1/2 c soy sauce
3 tbl rice vinegar
2 tbl oil
2 tbl sugar
2 tsp chili oil (or sriracha)
Just wisk altogether and use as dip. I use this for our family of four, so you can either put the rest back in the fridge or titrate it for the amount you need.
How to foolproof your potstickers:
In a large skillet, heat some oil-about 1/4" or so in the bottom of the pan. Open FROZEN potstickers and put in the bottom of the pan--fry them for about 5-7 mins. Add about 1c of water, watching out for splatter, and cover. Steam for an additional 7 mins or so until nice and steamed and the potstickers come off the bottom of pan easily. Drain and eat. Oh Em Gee. Delightfully goodness.
Here's one recipe of Tostilocos I found (from Spring Valley, in San Diego)
QuoteOk, so I go to work and tell everyone about my trip to Spring Valley Swap Meet and my adventurous appetite to try Tostilocos. What is Tostilocos you may ask? Well, I tried to ask the cute girl selling me the goods for the recipe but she spoke no English. Also, it was useless asking her for her phone number because I don't speak Spanish, Doh! (hehe)
Here's Spring Valley Swap Meet's recipe.
**Tostilocos**
Tostito brand tortilla chips (bag was in Spanish but tasted like a salsa flavored variety)
Toppings-
Pickled Pork Skins (4" by 1/2" strips) don't care for this so I left it out.
Cucumber (1" by 1" pieces)
Jicama (1" by 1" pieces)
Tamarind Pulp Bits
Chili Powder
Clamato (tomato and clam juice sauce)
Japanese Peanuts
Yes, it is an acquired taste but I really enjoyed it so I asked my coworkers where is the best place in South Daygo to get some. All 5 of them told me the same thing, "Bro. You've gotta check out Dulceria El Ranchero". (yeah, of course they are Mexican and from Chula Vista and/or Tijuana, what'd u expect?)
OMG, DER's Tostilocos was da $hiznit$. And best of all, they give you a lot of it. They filled up a typical size "to go" food Styrofoam tray for under 4 bucks. Yeah, that was my lunch for today. From now on... when I'm anywhere near the corner of Palm Ave and 805, its "Tostilocos Time, Baby"!
from http://www.yelp.com/biz/dulceria-el-ranchero-san-diego
This is a healthier version: http://www.tucsoncitizen.com/ss/taste/87552.php But I haven't seen this veggie version before.
Oh here's another:
QuoteHere's a recipe, and the link i found it on if you want to explore more.
How to Make Tosti-Locos (A Mexican chips and peanuts snack) By airesflora
If you ever take a trip to Tijuana, Mexico and don't purchase a bag of tostilocos from one of the local vendors, you haven't lived. This snack is both refreshing because of the jicama, and the cucumbers. It satisfies that nacho lover as well. It has it all and kids love this around their teens. It's cheap, easy, and semi nutritious with the veggies.
Difficulty: Easy
ingredients:
Tostito brand tortilla chips
Cucumber (1" by 1" pieces)
Jicama (1" by 1" pieces)
Peanuts
Two limes
Hot sauce, I like Louisina Gem Habanero Pepper Sauce
(Optional Pickled Pork Skins) everyone but me loves these
1. Lay a small bag of unflavored Doritos on its side and slice it open with a knife. You will be using the bag for a container. It works like a bowl.
2. Place the cucumbers, jicama, pork skins, and peanuts inside the bag and mix them up.
3. Squeeze the two limes over the contents of the bag.
4. Pour enough salsa or pepper sauce over the contents until it moistens the ingredients. Be careful about how hot the sauce is. If you are sensitive to heat, use a mild brand.
5. Grab a spoon and enjoy! The mixture of flavors is incredible and it tastes especially great on a hot day, with a beer.
This is sort of what I've seen, just with more JUNK in it and less healthy stuff. From here: http://nz.answers.yahoo.com/question/index?qid=20080624210744AAMEnBi
tonight was a "wing-it" or "clean out the fridge" day, so:
4 parsnips, scraped and sliced
4 carrots, ditto
3 big leeks, washed and cut up
1 can chicken breast
1 cup pearled barley
1qt chicken broth
2qts water
3 big bay leaves
4 cloves garlic
(in a tea ball or cheesecloth bag)
1 TB peppercorns
1 TB rosemary
1 TB thyme
saute vegs until softish, dump all in to big pot, simmer for a few hours
super yum. I may use veg broth and no chicken next time :D
Oh hell yes, good old fashioned chicken soup! YUM!
Quote from: zutalors on February 16, 2009, 01:19:34 AM
tonight was a "wing-it" or "clean out the fridge" day, so:
4 parsnips, scraped and sliced
4 carrots, ditto
3 big leeks, washed and cut up
1 can chicken breast
1 cup pearled barley
1qt chicken broth
2qts water
3 big bay leaves
4 cloves garlic
(in a tea ball or cheesecloth bag)
1 TB peppercorns
1 TB rosemary
1 TB thyme
saute vegs until softish, dump all in to big pot, simmer for a few hours
super yum. I may use veg broth and no chicken next time :D
Sounds AWESOME
In fact, I may pull off this recipe sometime.
Making the awesome chili again, this time without the ground beer and pr0k, and with chicken instead. Also VERY SPICY JALEPENOS. :)
I also add larger amounts of spices than I used to.
Hm. Something for Mardi Gras. I was going to go celebrating with my sil, but Jenne's REAL LIFE has taken over, and partying will have to be relegated to the weekend.
So, I'm thinking of making something with hot wings and red beans with rice. And sausage. And of course a king's cake with gold babies hidden inside.
Hot wings?
Why let Buffalo into the building?
Check out my grillade and grits recipie.
Shit, forgot that I made German Potato Salad (served hot) and then coverted it to potato soup with sausage with the leftovers.
Mondo amounts of red potatoes, skin on
One whole white onion
bacon drippings (or chopped, fried bacon bits and bit of the grease)
green onions, sliced thin
DILL! (how could I forget this?)
red wine or cider vinegar
salt & pepper
Boil the potatoes til fork-tender. Rinse in cold water and let cool. Chop the white onion and sautee in a bit of oil until clear. Chop the green onions (can substitute red onions, too or just add them). Cube red potatoes, add to onion in saucepan, add green onions, bacon and vinegar, dill, salt & pepper. Stir and mash a bit to soften, then put in oven to bake for about 20 minutes in 350'F heat. Serve warm.
I had I'd say about 4 cups of this leftover, so I added it back into the stockpot that I boiled the potatoes in, added water to cover about 3/4 of it, and then chopped up the leftover chicken sausages we'd bbq'd and put them in the pot with the potatoes. Instant potato-and-sausage soup, and added sour cream atop as garnish.
ETA: forgot the dill! HOW COULD I???
Quote from: Could be LMNO on February 24, 2009, 07:44:36 PM
Hot wings?
Why let Buffalo into the building?
Check out my grillade and grits recipie.
They're fake wings, actually--mostly "cajun" spicing, and they're leftovers from this weekend as well. Trying to eat up what we have leftover since we're going out tomorrow for a school fundraiser.
Quote from: Jenne on February 24, 2009, 07:49:14 PM
Shit, forgot that I made German Potato Salad (served hot) and then coverted it to potato soup with sausage with the leftovers.
Mondo amounts of red potatoes, skin on
One whole white onion
bacon drippings (or chopped, fried bacon bits and bit of the grease)
green onions, sliced thin
red wine or cider vinegar
salt & pepper
Boil the potatoes til fork-tender. Rinse in cold water and let cool. Chop the white onion and sautee in a bit of oil until clear. Chop the green onions (can substitute red onions, too or just add them). Cube red potatoes, add to onion in saucepan, add green onions, bacon and vinegar, salt & pepper. Stir and mash a bit to soften, then put in oven to bake for about 20 minutes in 350'F heat. Serve warm.
I had I'd say about 4 cups of this leftover, so I added it back into the stockpot that I boiled the potatoes in, added water to cover about 3/4 of it, and then chopped up the leftover chicken sausages we'd bbq'd and put them in the pot with the potatoes. Instant potato-and-sausage soup, and added sour cream atop as garnish.
SHIT. :eek:
Don't know how I feel about vinegarized potatoes (I had them along with everything else you could possibly vinegarize in germany; still not sure I like it) but otherwise that sounds AMAZING.
Twas soooo yummy! The sour cream really cuts the dill (just added the dill, can't believe I FORGOT to add that!) and sourness.
Ok, so for tonight, I actually took the leftover sirloin burgers we had bbq'd this weekend (I put bleu cheese inside most of them, then grilled them) and made bbq beef on buns with vinegar-based coleslaw inside, green beans with mushrooms and king's cake with the babies in for dessert. Oh, and hurricanes, of course...
Someone recommend me some chocolate recipes. The only requirement is no nuts, fruits, or coffee, because none of those have any business being paired with The Most Divine Food. Peanut butter and mint are tolerable, but not ideal. Really, I just need something to replace the sex I'm not getting.
My favorite chocolate recipe:
1/2 bag semi-sweet chocolate chips
1 cube butter (I like salted, you may prefer unsalted)
1/2 tsp vanilla
4-5 eggs
1 TBSP water, milk or cream
Melt the chocolate with the butter in a double-boiler
Separate the egg yolks from the whites, beat the whites until soft-peak
Beat the yolks with the vanilla and water
Remove chocolate mixture from heat and let cool a minute, then pour into the egg yolks while beating. Add the chocolate to the yolk, not the other way round!
Fold chocolate-egg yolk mixture into egg whites, careful not to overstir
Pour into dessert cups, chill, serve. Best ever.
Ohhhh man. I need to buy a mixer.
I always just use a whisk. Like this:
(http://www.cookware-online.co.uk/images/product/main/oxo_balloon_whisk.jpg)
Whoa, I misread that, somehow I assumed whipped cream was in there somewhere.
Also, I know it's possible to whip cream with a whisk but fuck that noise.
I must say that, while I usually have a highly refined palette when it comes to chocolate, I don't like ghirardelli chips as much as Toll House.
Quote from: GERMAN BREAST MACHINE on March 01, 2009, 05:22:41 AM
Whoa, I misread that, somehow I assumed whipped cream was in there somewhere.
Also, I know it's possible to whip cream with a whisk but fuck that noise.
Doesn't take that long with a good whisk, I do it all the time! At least, I did until I found the cartridge injector for my whipped-cream maker.
Quote from: GERMAN BREAST MACHINE on March 01, 2009, 05:35:07 AM
I must say that, while I usually have a highly refined palette when it comes to chocolate, I don't like ghirardelli chips as much as Toll House.
Ghirardelli is not conched as long as Nestle. With the milk chocolate, frankly I think Nestle overconches, but with the semi-sweet it's perfect.
Ghirardelli has a weird aftertaste like licorice or something.
oh well, it was on sale half off so I thought I'd try it.
Hm...I have a duck we have to make. Not looking forward to it.
Any suggestions?
Whole?
I have an easy whole duck recipe.
Please--and yes and thank you.
Get your largest stock pot out, and bring to a simmer.
Prep the duck by cutting of the tips of the wings (not the "buffalo" part, the little end bit with no meat on it), and with a sharp knife running parallel to the birds body, make tiny slits just under the skin all over the bird. Do not cut into the meat, just small slits in the skin.
Submerge the duck in the simmering water. It tends to float, so a wooden bowl can be used to keep it under the water. Simmer for half an hour. Do not boil. The point is to gently render much of the fat out of the bird.
Remove duck. Pat dry with a paper towel. Beads of fat will seep out of the skin, so you may need to pat it down a few times. Let sit and cool for 20 minutes. Preheat the oven to 500.
Place duck in a roasting pan, and season liberally with salt and pepper. Roast for 20 minutes, then check the temperature in the breast. You don't need to go to 170 for duck; you'll kill it. You can pull the duck out at about 155-160, as the residual heat will keep cooking it as you let it rest for about 15 minutes.
It's easy to make a gravy out of the pan drippings, a roux, and chicken stock (see my thread for pics).
The last thing to keep in mind is that a duck is slightly different to carve than a chicken or a turkey. I'd do some googling on carving tips.
THANK you--that is easy. All that work with the fat, :x, but I know it's necessary or the fat is overpowering.
The seasoning is certainly simple. Does the meat stand up to so little seasoning, I'm wondering?
and what to go with? Duck is such a powerful tasting meat...hard to say what goes well with that, kwim?
Kosher salt and fresh ground pepper is all you need.
I would serve it with asparagus, or blue-cheese mashed potatoes.
Then again, I like savory foods, but you could go sweet with yams, or you could make a blood orange reduction for it.
Also, if you make your own stock, you'll absolutely love doing it with duck bones.
Quote from: LMNO once again on March 02, 2009, 08:24:08 PM
Also, if you make your own stock, you'll absolutely love doing it with duck bones.
:lmnuendo:
Quote from: LMNO once again on March 02, 2009, 08:23:15 PM
Kosher salt and fresh ground pepper is all you need.
I would serve it with asparagus, or blue-cheese mashed potatoes.
Then again, I like savory foods, but you could go sweet with yams, or you could make a blood orange reduction for it.
Ooh, love love the idea of the blood orange reduction. And it just so happens I have some fresh aspergass. ETA: I also have bleu cheese from when I made bleu-cheese sirloin burgers! *fapfap*
Quote from: LMNO redux on March 02, 2009, 08:04:32 PM
Get your largest stock pot out, and bring to a simmer.
Prep the duck by cutting of the tips of the wings (not the "buffalo" part, the little end bit with no meat on it), and with a sharp knife running parallel to the birds body, make tiny slits just under the skin all over the bird. Do not cut into the meat, just small slits in the skin.
Submerge the duck in the simmering water. It tends to float, so a wooden bowl can be used to keep it under the water. Simmer for half an hour. Do not boil. The point is to gently render much of the fat out of the bird.
Remove duck. Pat dry with a paper towel. Beads of fat will seep out of the skin, so you may need to pat it down a few times. Let sit and cool for 20 minutes. Preheat the oven to 500.
Place duck in a roasting pan, and season liberally with salt and pepper. Roast for 20 minutes, then check the temperature in the breast. You don't need to go to 170 for duck; you'll kill it. You can pull the duck out at about 155-160, as the residual heat will keep cooking it as you let it rest for about 15 minutes.
It's easy to make a gravy out of the pan drippings, a roux, and chicken stock (see my thread for pics).
The last thing to keep in mind is that a duck is slightly different to carve than a chicken or a turkey. I'd do some googling on carving tips.
Oy vey...making this today. Wish me luck!
Good luck.
Reminders:
Wet duck is slippery, especially when simmering in a mix of hot water and rendered fat. Removing the duck from the stock pot can be tricky.
Possible solution: before submerging the duck, loop some butcher's twine through the main cavity, and around the ends of the drumsticks, forming a sort of truss, and leaving enough left over to dangle over the edge of the pot. That way, you can move the pot to the sink when done, and lift the thing out with the twine, letting the excess water drain, and then transferring to the roasting pan.
Remember to take your time, and let things rest. Let the physics of heat transfer work for you, not against you.
Also, frame your time: Bringing water to simmer+simmering duck+resting+roasting+resting+carving is about 2 hours, maybe even pushing 3. Plan accordingly.
:x
You are more and more convincing me my skills are not jedi but padawan for this endeavor.
(C'mon Jenne, you can do it!)
...will let you know how it goes...
It's actually very simple.
Place duck in simmering water. Leave alone for 20 minutes.
Remove duck. Let rest for 20 minutes.
Roast duck for 20 minutes.
Remove from oven and let sit for 20 minutes.
I promise that if you do these things, the duck will be awesome.
(times rounded to fit the reassuring "everything will be fine" tone I'm going for.)
LOL I told my husband how "simple" it was, and he didn't believe me. Even down to the spices. But since he left it in MY hands to do, almost literally, my way it shall be done then.
When are you doing this? I mean it's 2:15 East Coast - that means it's 11:15 Chargers' time, right?
If you're serving at 7:00, that means 10:00 EST.
So, you'll be starting around 5:00, which is 8:00. Hm. I might be at band practice.
PM with email comin at you.
Nah, I'll start around 3pm. Kids have to eat by 7!
So, that's about 6:00 my time. I'll be home.
Reminder: Simmer. A gentle roll on the surface of the water. If it's a full bubbling boil, you'll toughen the meat.
No need to freak, just keep an eye on it. This is not a process where you can go and do some laundy at this step. the resting and roasting, sure.
So, it's the fact that you have to keep the meet tenderish, and not overcook the fuck out of it, esp if you're just simmering it a bit to render it and THEN roasting it (without benefit of extra moisture to help keep the meat moist).
So I'll start rendering about 3:20ish my time. (I'll be walking the kiddo home from school with the dog, this takes some time, he gets out at 2:50)
yeah, you got it.
I'll be around. I think you'll be fine, though.
Thanks! I'll definitely PM if something goes...awry...
Can I ask what the occasion is, and what your guests are expecting?
Dinner. And they're kids--they expect to get what we put in front of them.
This is the 2d duck from the duck story of El Turbaconducko.
Did I tell that story here?
If so I didn't hear it so it bears repeating.
um... it's thawed, right?
It's WAY thawed. Been in the fridge for oh 4 days...
Ok, so we needed duck for the turbaconducken. And we already had the turkey/hen. My husband works downtown, where all the immigrant shops are. This includes, of course, a place where they butcher chickens and ducks. Place smells like a hole.
Anyway, we go there one day in December to get the duck. A bunch of Chinese women were lined up at the glass-fronted counters. Dead and bled-out naked raw chicken in piles inside the glassfronted displays. The Vietnamese workers would grab one by its neck, hold it up for inspection, and usually had to put it back for some arbitrary reason or other.
My husband and I were roundly ignored. It's noon, on a Friday, and the place was about as big as a water closet (smelled like one too). Finally we get the lady ringing us up to answer the question of "Do you have any ducks?"
"Tomorrow. You come back tomorrow!" was the response.
"Tomorrow?" My husband repeats.
"Yes, tomorrow. You come back."
"Will you have duck tomorrow?" he asks (he's wily, that one).
"Probably not. But you come back for duck tomorrow." Heh. Ok.
We ask for her phone number, and she pulls out a piece of receipt from the register tape and scrawls her phone number on there with a sticky hand. You can guess where the "sticky" came from.
My husband takes the paper, from the very edge of the corner, and stuffs it in his pocket as we leave. We go across the street to Vietnamese grocery store. We look through piles and piels of frozen birds, nada.
We find another grocery store, a distributor warehouse, across the street. The place is cheek by jowl with cheap Asian goods, sold in bulk. We ask if they have duck. They do! How much per lb? Aparently, only $5/lb. Excellent.
And then we find out we have to buy 6 of them, as this is a warehouse, and the ducks come 6 to a box! But we're desperate for duck. So we buy a box of 6 and give 4 as Xmas gifts, we keep 2.
That's our duck story.
Great story. 9/10.
I had to deduct one point for failing to work in a "bill" pun.
btw, what is turbaconducken?
The butchers would have had some good ducks, too. I suggest you go back someday.
Close Death doesn't smell good, but the resulting taste is fantastic.
Local butcher:
(http://bostonist.com/attachments/boston_caroline/090607_chicken1.jpg)
THEY SELL THONGS.
(http://graphics.boston.com/bonzai-fba/Third_Party_Photo/2007/09/26/1190838269_1815.jpg)
Hey, we TRIED to get the fresh one--they were fucking up our chi! :lol: I think that was because we were getting in the way of their patronage of more worthy ilk. But yes, we will return...at least for a hen.
Nice thong.
RWHN, you can pun for me--I wouldn't begin to DARE to know where to go with that one... "This bill ain't just for ducks?" Meh
K, am rendering like a madwoman. RENDERING, I SAY!
Ooh, forgot--need to chill ze wine!
I'm heading to practice at 7:30... email me if you run into problems.
Not a prob, Bob. Duckling is in the hotbed. Repeat: Duckling is in the hotbed.
He looks all cute all by himself all salted and peppered!
Pics? Does it look like you got a lot of fat off?
Quote from: Jenne on March 04, 2009, 08:28:52 PM
Ok, so we needed duck for the turbaconducken.
[snip]
That's our duck story.
Did I mention how we were told to find this fowl butcher? --> did I get my point back, RWHN?
We were told to go to this one street, across from the 7-Eleven, and follow our noses.
Yuh-huh.
Ok, so duck was delish. Many thanks to Mr. Teh LMNO, and his expertise. I will post pix lat0r. :D
Jenne,
Very sated, smelling like duck j00ss
This makes me happy. I can sleep well.
Quote from: Jenne on March 05, 2009, 12:09:44 AM
Quote from: Jenne on March 04, 2009, 08:28:52 PM
Ok, so we needed duck for the turbaconducken.
[snip]
That's our duck story.
Did I mention how we were told to find this fowl butcher? --> did I get my point back, RWHN?
We were told to go to this one street, across from the 7-Eleven, and follow our noses.
Yuh-huh.
Well, I'm feeling charitable today so I suppose so. :wink:
w00t! K, I will be uploading ze pix soon.
Did it go well, at least?
Very well. VERY VERY well.
Ok, meet Mr. Duck--all pink and pretty after his little bath:
(http://i64.photobucket.com/albums/h183/Jenne73/duck1.jpg)
And here he is Rendering Unto Caesar...well, getting rid of his belly fat (lucky duck)--being held into the pot via bowl and pepper mill (no wooden bowl...I fail at that!). The precarious position looks daunting, but it ensured it would not boil! No one wants a peppermill on the floor!
(http://i64.photobucket.com/albums/h183/Jenne73/duck2.jpg)
Wine and salt--and the stock pot peeking behind that the duck neck was boiling in with some seasonings...
(http://i64.photobucket.com/albums/h183/Jenne73/duck3.jpg)
In all his rendered glory! (oooh, pretty roses!)
(http://i64.photobucket.com/albums/h183/Jenne73/duck4.jpg)
...and out of the oven, sizzling a bit, but very magnificent nonetheless...
(http://i64.photobucket.com/albums/h183/Jenne73/duck5.jpg)
Couldn't have done it without your help, LMNO! Thanks for helping make a delicious meal. And my learning curve went through the roof! I made the asparagus and bleu cheese mashed potatoes as well.
Looks like you did it perfectly, Jenne. Right on!
So, did Mr. Jenne take back his skepticism?
Totally taken back. :lulz:
Conclusion: Cooking is easy.
Well, I made it harder by making all of the other stuff...could have gone with bread and salad. I ended up cooking a way fancier meal than I meant to, but I enjoyed it nonetheless. You should have seen how many pots etc. I had used up by then! (damned mashed potatoes!) :D
But now I have to think of what to do with the duck carcass...or, since this was my HUSBAND's idear, I think he can have his way with it.
:lmnuendo:
Stock. Srsly.
Freeze it and put it on your stoop for Halloween.
It's his deal now. I made stock from the neck...so he can make more.
Quote from: Rev. What's-His-Name? on March 05, 2009, 06:32:47 PM
Freeze it and put it on your stoop for Halloween.
:lol:
THAT would be awesome, except for the fact we get wild animals through here.
The win chili from before?
Was win.
(http://i39.photobucket.com/albums/e168/ZLB/IMG_0679.jpg)
(http://i39.photobucket.com/albums/e168/ZLB/IMG_0681.jpg)
(http://i39.photobucket.com/albums/e168/ZLB/IMG_0683.jpg)
actually, was that chili? I can't remember, but it might have been a chicken vegetable soup, can't remember if I put spices in.
Looks like a good hearty chili, Kai! Yum!
Quote from: Jenne on March 19, 2009, 07:29:11 PM
Looks like a good hearty chili, Kai! Yum!
I can't recall making chili with carrots and lentils though...:/
just made a simple onion and bok choy stirfry. quick and easy
Today I'm making a smoked pork shoulder, devilled eggs, asparagus, and I really don't know what all else.
today im making chilli: onion+garlic+minced meat+bell pepper+chilli pepper+tomato paste+kidney beans+god knows what else
Quote from: Triple Zero on March 21, 2009, 06:42:13 PM
today im making chilli: onion+garlic+minced meat+bell pepper+chilli pepper+tomato paste+kidney beans+god knows what else
Yes.
Great thing about chili, you can throw so much into it.
Don't be afraid to add things like coriander, cayenne pepper and even a little cinnamon. I put that, and cumin, chili powder, paprika, and salt and pepper in mine. Still haven't tried cocoa powder, though I plan to.
Just made a chicken breast sauteed in olive oil and heavily garnished with kasseri cheese and a bit of ground black pepper. the bottom is just a bit crispy, the inside is so juicy and the cheese adds a wonderful sour and salty flavor to it; so simple too. eating some cut up raw carrots and green pepper on the side.
it turned out delicious btw.
extra additions were: paprika powder, cumin, napa cabbage and ... a squirt of ketchup ;-)
Yay!
Katsup? O.o kinda a weird choice. does it have something to do with the sugar?
Ketchup is actually a good ingredient in quite a lot of things, it's just not something we cotton onto readily because of its reputation
Quote from: Kai on March 22, 2009, 05:43:08 AM
Yay!
Katsup? O.o kinda a weird choice. does it have something to do with the sugar?
kind of. I lost my collection of condiments and spices in the fire, and I'm slowly rebuilding it. Ketchup is a wonderful addition to many sauces, enhancing the flavour even in just a small amount, by being sweet and sour and thickening.
next time you do the "deglazing" thing LMNO shows so often in his recipes, cooking the meat juices and bits into a sauce, try adding just 3 or 4 drops of ketchup before reducing the stock/wine liquid. this'll add a subtle sweet/sour note to the sauce, plus there's a pretty strong thickening and emulgating agent in Ketchup which turns the sauce into a really nice smooth saucy consistency (emulgating the fat and water).
dont knock Ketchup. take a look at the ingredients of your Ketchup bottle and compare it to, say, BBQ sauce or what-have-you. if you have proper Ketchup (Heinz? I have store-brand :) ), you should find that it contains much less additives then your average bottled sauce.
did you know worcestershiresauce and ketchup have a sort of related recipe? i forgot the details but it is so :)
oh and naturally dont go adding ketchup to everything now, or you'll just end up with everything tasting like ketchup :-P
We did an awesome dinner with my brother and sil the other night--scallops done in onion/garlic and sherry, as well as crab salad and sauteed bok choi. Holy shit them's was some good eats.
I also made a warm cabbage/beef bacon/potato salad for our picnic (my husband was a total LOON and bought 30# of meat to bbq there, we ended up taking a lot of the skirt steak back home because we had so much meat!). Turned out nice. Have lots left over, so that's what's for dinner tonight with some main dish I can't think of right now.
Quote from: Triple Zero on March 22, 2009, 01:51:52 PM
Quote from: Kai on March 22, 2009, 05:43:08 AM
Yay!
Katsup? O.o kinda a weird choice. does it have something to do with the sugar?
kind of. I lost my collection of condiments and spices in the fire, and I'm slowly rebuilding it. Ketchup is a wonderful addition to many sauces, enhancing the flavour even in just a small amount, by being sweet and sour and thickening.
next time you do the "deglazing" thing LMNO shows so often in his recipes, cooking the meat juices and bits into a sauce, try adding just 3 or 4 drops of ketchup before reducing the stock/wine liquid. this'll add a subtle sweet/sour note to the sauce, plus there's a pretty strong thickening and emulgating agent in Ketchup which turns the sauce into a really nice smooth saucy consistency (emulgating the fat and water).
dont knock Ketchup. take a look at the ingredients of your Ketchup bottle and compare it to, say, BBQ sauce or what-have-you. if you have proper Ketchup (Heinz? I have store-brand :) ), you should find that it contains much less additives then your average bottled sauce.
did you know worcestershiresauce and ketchup have a sort of related recipe? i forgot the details but it is so :)
oh and naturally dont go adding ketchup to everything now, or you'll just end up with everything tasting like ketchup :-P
Thats really interesting Zero. I always thought ketchup was just a more highly processed version of tomato sauce/puree/paste useful only as a condiment, but I guess maybe I'll have to try it sometime.
Today it's SHRUMPS. I have some SHRUMPS (where the FUCK did that come from, anyway?) that I'm DEfrostin', and they will be stir-fried into something. And beans. The Green kind. Oh and potstickers. 8)
Shrumps? Is that anything like skrimps?
Totally. Tail-on and everything.
"I'm thinking of making" whoopie with my ex while on spring break.
[/Jackass]
I have a (small) whole chicken defrosting in my fridge, what should I do with it?
salt+pepper+500 degrees+10 minutes a pound or until golden brown.
For a whole bird, you really don't need much else.
Gravy can be made from the drippings.
See page one of the "Cooking with LMNO" thread for further details.
I blame my son: we smelled someone bbq'ing near his violin teacher's house, so we decided to bbq (k, I got CONNED into it) chicken with a spicy honey bbq sauce, grilled eggplant and red onion slices in a balsamic/olive oil merinade, beans and bread. YUM.
Makin cream of asparagus soup. Same as my potato soup, cept with spare-grass.
Corned beef hash tonight, then chicken soup from the leftover roasted chicken the next day.
Yum.
wish I had some motherfucking inspiration--working while my kids are on Spring break is really messing with my mojo.
Tell us what's in your fridge - we'll provide plenty of inspiration.
:lol: EDIBLE kind?
Damn, after the weekend, I'm not even sure anymore. We entertained, and then my husband cooked, twice, once for brunch and once for dinner.
I think we have some chicken in the freezer that I can thaw out this afternoon...we always have rice...veggies will be a problem, though. Will have to see if we have any in the freezer. I have salad though.
If you have salsa you can make chicken and spanish rice all in one dish. My kids love it.
2 cups rice in baking dish
3 3/4 cups water
layer chicken over rice
cover with salsa - use the whole jar.
bake 350 until done
cover with cheese and pop back in oven for melting - this is optional!
Serve with a salad and yum!
Man, we're out of salsa...
but I can make something similar to salsa or even something Italian ish
was thinking bbq, though...pretty day for it. any thoughts on a marinade?
Make the BBQ sauce I... Haven't posted yet. Fuck.
What cut of chicken is it?
mixture
thighs, breasts, but skin off
Skin off? If boneless...
Have you tried a mixture of minced garlic, cider vinegar, soy sauce, crushed bay leaf, and orgeano?
Marinade for a few hours, then grill on high heat.
WINNER! Ok, thanks!
Quote from: LMNO on April 06, 2009, 07:08:57 PM
Skin off? If boneless...
Have you tried a mixture of minced garlic, cider vinegar, soy sauce, crushed bay leaf, and orgeano?
Marinade for a few hours, then grill on high heat.
Ok, I added a 1/2 c. of white wine and simmered the chicken in the oven (instead of bbq because I was lazy), and added carrots. It was pretty damned good, so I'll definitely have to remember this for later.
We're going to do a dijon mustard chicken next, I think. Maybe not today, today's probably stirfry day.
gonna do some dishes and try either chili or bok choy stirfry tonight.
Chili requires longer cooking but less observation. stir fry requires more observation but shorter cook time.
Edit: went with chili
I whimped out of stirfy! I got chicken and we're having artichokes and salad wiff bread. *shrug* I'm exhausted.
Um yeah so I rode my bike to the store and got some eggs among other things and then forgot I had eggs by the time I got back and threw my backpack on the floor. Only one was unsalvageable but three are cracked and need to be used right now what should I do?
Poor Badges, I'd have said bake them into something or use them in a meat dish...
When that happens, you can always crack them into a container (not plastic - they'll pick up a flavor) and stick them in the fridge for later.
Cream of asparagus and potato soup.
Never tried mixing the two before. So far, so good.
http://lifehacker.com/5225910/bacon-sandwiches-speed-up-hangover-recovery?skyline=true&s=i
So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.
I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets. Any Ideas?
Quote from: LMNO on May 05, 2009, 12:38:36 PM
So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.
I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets. Any Ideas?
How set are you on the beet and feta salad?
You could stuff poblanos with the pork, feta and some rice. You could use the beets as the color and sweetness in a salsa. Which would be good if it were really chunky. Beets and cilantro go well together.
Sorry, it's Cinco de Mayo I'm stuck on mexican today....
Interesting idea, but no poblanos.
Quote from: LMNO on May 05, 2009, 12:38:36 PM
So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.
I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets. Any Ideas?
get some really sharp dijon mustard and mix in some brown sugar, soy sauce, cracked black pepper, and minced garlic. coat cutlets with the mixture and bake until done.
Baked, huh?
They're pretty thin. Hot and fast, or low and slow?
You gotta post this, no matter WHAT you come up with.
Tuesdays are hell on our schedule, but I'm determined to do something for 5o de Mayo. Probably chicken, tortillas, cilantro and the rest for make your own burritos. Maybe I'll go to the tortilleria down near Mira Mesa and pick up some decent damned tortillas for once.
I'm going to drink cheap cerveza, and get diarrhea.
Viva!
Change of plans. We're going to a Tapas place tonight. Beets & pork tomorrow.
Quote from: LMNO on May 05, 2009, 04:52:02 PM
Baked, huh?
They're pretty thin. Hot and fast, or low and slow?
hot and fast. the mustard mixture doesn't need to reduce or anything, just needs to crust over a little.
Cool.
One last thing: Bottom of pan, or on a rack?
rack, for sure.
I should probably mention that unlike many of the ideas I post in this subforum, which are pulled straight outta my ass, this one is tried and true and quite popular at the restaurant, though we (obviously) do a whole center-cut loin roast instead of single-serve cutlets.
Cool. I'm going out for dinner tonight, but I'll do this tomorrow.
Pics will be forthcoming.
Good.
And our burritos were great. Full tummies all around.
Ok, I've got fresh morel mushrooms, fiddleheads, and various proteins.
No pastas, please.
Go!
Aw...missed this. DAMN U WORK!
Dunno, stirfry of some sort seems appropriate, or a roast with the mushrooms sauteed as a sauce. Fiddleheads and vinegar, curry and some other spices can also work in a rice mixture...fish broil for the meat?
Go wild!
Last night I called together a quick houseparty of about 10 adults and 6 kids. Not bad for a 10 minute calling and texting job. Anyway, we had this meal at a PTA event that I thought was 1) economical and 2) kickass yum, so I tried it out on my guests and family.
It's sort of a do it yourself rice bowl, where you chop and slice a shit-ton of veggies alongside a shit-ton of rice, have condiments on the side, and meat to add as they please. I did 3 kinds of bellpepper (yellow, green and red), aisan coleslaw (made with rice vinegar, sugar, sesame oil and seeds), kim chee, teryaki flavored chicken and korean bbq beef ribs. Oh, and I had sliced pineapple as well to add, as well as all the condiments I could think of to get out, like sriracha sauce and whatnot.
AND IT WORKED! People loved it! I made a plum-flavored sangria with kiwi fruit and pear slices, and baked sliced bananas in butter, sugar and chambord (which the kids promptly ruined with whipped cream and chocolate, but w/e, they're kids) for dessert. Anyway, not a bad idea to feed a crowd!
So tonight it's back to Afghan basics...rice, borani banjan (the eggplant stuff), and probably hummous (just our staple in this house, Afghans don't make it as a general rule) and flat bread.
I opened the fridge yesterday to see:
.75 lb. hamburger
1/2 jar marinara sauce
some cheddar
The result? Cheese filled meatballs over sandy pasta (breadcrumbs and olive oil). I call it Ambiguous Bloody Gonads on a Beach.
Quote from: Richter on June 24, 2009, 01:12:50 PM
I opened the fridge yesterday to see:
.75 lb. hamburger
1/2 jar marinara sauce
some cheddar
The result? Cheese filled meatballs over sandy pasta (breadcrumbs and olive oil). I call it Ambiguous Bloody Gonads on a Beach.
that's beautiful!
Quote from: Richter on June 24, 2009, 01:12:50 PM
I opened the fridge yesterday to see:
.75 lb. hamburger
1/2 jar marinara sauce
some cheddar
The result? Cheese filled meatballs over sandy pasta (breadcrumbs and olive oil). I call it Ambiguous Bloody Gonads on a Beach.
:pukka:
THAT actually sounds more yum than Whack...my kids would dig it and how.
OOOObakaybe:
I got two baking pumpkins. Gonna make PUMPKIN BORANI for the folks (REALLY REAL Afghans from Afghanistan, no less!) coming to dinner this Saturday. I'm sorta excited about this because when I had them for the first time last year, it was so fucking good, I thought, Damn, I could NEVER make this.
But now I think I just gotta try. I'll post the recipe and how it turns out and take pix, etc. and let you know. Eggplant borani (borani banjan) is really fucking good, but the pumpkin is going to kick ass, too.
So, stay tuned, PeeDee.
Or not.
I'm looking forward to it, Jenne.
I likes me some pumpkin.
:D Me too! I use it every year on Halloween, but I'm going to be trying out new stuff this year. Afghans really do use a lot of pumpkin in their cooking, which I also find very fucking cool.
Quote from: Jenne on October 21, 2009, 04:00:43 AM
OOOObakaybe:
I got two baking pumpkins. Gonna make PUMPKIN BORANI for the folks (REALLY REAL Afghans from Afghanistan, no less!) coming to dinner this Saturday. I'm sorta excited about this because when I had them for the first time last year, it was so fucking good, I thought, Damn, I could NEVER make this.
But now I think I just gotta try. I'll post the recipe and how it turns out and take pix, etc. and let you know. Eggplant borani (borani banjan) is really fucking good, but the pumpkin is going to kick ass, too.
So, stay tuned, PeeDee.
Or not.
Oh my god, that sounds good!
It is...now I just need to figure out what spices to use. I think there's some nutmeg and then some cumin and turmeric.
Well, pumpkin borani was MADE...but I didn't dig on the results. So I'm trying again in another week or two. Sorry, Folks. The recipe we used was kinda ass. :( My husband's aunt's recipe doesn't call for tomatoes, but the one we found in an Afghan cookbook does...so we tried it instead of his aunt's, and I just didn't like the combination of flavors as much.
So, in a little while (read: when the first batch's leftovers are gone), we'll try again. This time, sans tomatoes.
I didn't want to spag up the forum with another thread on just one recipe, so even though I thought of making this and then MADE it, I'm posting it here anyway for the sake of sharing but not clogging up the subforum.
Jenne's Tasty Shrimps n Pasta
(note: this is just something I came up with, so the ingredient measurements ain't exact, sorry)
~1 lb shrimp (ours were from Trader Joe's and Mexican/frozen)
~1 lb fresh spinach
3 cloves of garlic, minced
3 tb extra virgin olive oil
3 tb white wine (I used Pacific Rim's dry Riesling)
1 small bunch of green onions, chopped
basil (I used about 2-3 tsp)
salt and pepper to taste
dash of red pepper flakes
Ok, so I started out by sauteeing the garlic in oil, and then added basil, green onions and shrimp. I let the shrimp start to change color and then added salt, pepper, and put the fresh spinach and wine in. I put the lid on and let the whole thing cook down together, then stirred it up, added cooked pasta (ours was spaghetti, but linguini's probably best), warmed it up, coating it with the mixture, and then served it with fresh-grated parm on top.
My son was asking if there was any leftover to eat today, so I think it was a hit.
Ok, so I have boneless skinless chicken thighs and summer squash as the two things I should be eating tonight. How should I prepare them?
Go!
Are you grilling?
No, there are thunderstorms rolling through the area.
You know, I might just go with the arroz con pollo, and make some zucchini/summer squash bread.
That sounds good.
I'm still trying to picture the arroz con pollo with the squash in it and.. well.. it's just not working.
You could always make a squash side dish and serve a smaller portion of the pollo, er, chicken on top of the rice?
Quote from: LMNO on July 14, 2010, 03:50:58 PM
No, there are thunderstorms rolling through the area.
You know, I might just go with the arroz con pollo, and make some zucchini/summer squash bread.
That's the shit right there.
It's decided then.
I'll order a pizza.
:lulz: We made squash borani the other night. It was actually pretty fucking good. You just fry up the summer squash like you would the pumpkin/eggplant.
'Smores with bacon?
Yay or no way?
Why not? Seems folks who like bacon are not afraid to put chocolate with it. I probably wouldn't do it unless I was high or pregnant. But ymmv.
I'm thinking of making Cornish Game Hens for four people.
Gimme your recipes.
SPADGECOCK THOSE BAD BOYS
I've never made them...did you make them already? If so, how'd they turn out?
I'll see if I can post results soon.
Also, am responsible for turkey-making this year. Fie. So, feel free to share with me your favorite marinades, etc. I think we're deep-frying again...but I may make another one a different way, just because.
We've had luck with cooking it breast-down rather than on its back. All the juices coalesce down there and make it delicious.
Quote from: Jenne on October 20, 2010, 04:49:10 PM
Also, am responsible for turkey-making this year. Fie. So, feel free to share with me your favorite marinades, etc. I think we're deep-frying again...but I may make another one a different way, just because.
I'm not sure you caught ECH's suggestion of getting a new cotton pillowcase, washing it once, soaking it in butter, then cooking the turkey inside of it. It sounded like a good one.
Quote from: Eater of Clowns on October 21, 2010, 12:12:07 AM
Quote from: Jenne on October 20, 2010, 04:49:10 PM
Also, am responsible for turkey-making this year. Fie. So, feel free to share with me your favorite marinades, etc. I think we're deep-frying again...but I may make another one a different way, just because.
I'm not sure you caught ECH's suggestion of getting a new cotton pillowcase, washing it once, soaking it in butter, then cooking the turkey inside of it. It sounded like a good one.
I did, I'm considering it, but also like to hear others' takes, too. Turkey's been done by the "senior women" in the family, so last year and this year I have a lot of seniority to beat. :D But the pillowcase idea sounds good even still...
Quote from: Jenne on October 21, 2010, 12:56:49 AM
Quote from: Eater of Clowns on October 21, 2010, 12:12:07 AM
Quote from: Jenne on October 20, 2010, 04:49:10 PM
Also, am responsible for turkey-making this year. Fie. So, feel free to share with me your favorite marinades, etc. I think we're deep-frying again...but I may make another one a different way, just because.
I'm not sure you caught ECH's suggestion of getting a new cotton pillowcase, washing it once, soaking it in butter, then cooking the turkey inside of it. It sounded like a good one.
I did, I'm considering it, but also like to hear others' takes, too. Turkey's been done by the "senior women" in the family, so last year and this year I have a lot of seniority to beat. :D But the pillowcase idea sounds good even still...
For my turkey last year I made the juiciest turkey I have ever made. You start with your usual pan and rack. I put an onion, some celery heads, a couple of smashed garlic cloves and a stick of butter in the cavity, then covered the entire turkey with slices of fatback/salt pork. I then covered the whole turkey with wet cheesecloth that I had folded to make a 4 layer cover. Threw a few onion quarters in the bottom of the pan with a half a can of beer and some water. Made for about 2-3 inches of liquid in the bottom of my pan. Then roasted the turkey under the cheesecloth for the first 4 hours. I then pulled out the turkey and removed the cheesecloth and fatback and put it back in the oven loosely covered with foil for another hour. Then I did the turkey uncovered for the last hour, hour and a half. This turkey was so juicy my ziploc bag of leftover meat had juice in the bottom of it the next day. Leftovers didn't make it far past that. I got the idea from America's Test Kitchen. The method is called (according to them) larding the turkey. All I know is it was absolutely delicious!!!
Oooh...that has some possibilities. We did the GREAT TURBACONDUCKEN (was it last year? No...year before that), and that was certifiably outta this world.
Quote from: Jenne on November 09, 2010, 09:12:07 PM
Oooh...that has some possibilities. We did the GREAT TURBACONDUCKEN (was it last year? No...year before that), and that was certifiably outta this world.
Not sure if there is much that can beat a turkey stuffed with chicken and duck and bacon, but for just turkey that is the best recipe I have ever made in the oven!!
We sorta scared ourselves with our audacity that year, I do recall. It was quite an adventure just getting the damned DUCK.
Good times, though.
OKIEDOKIE ARTICHOKIES
SO!
My husband, in his infinite wisdom (cue laugh track) has bought us a "quarter" of farm-fresh organic vegetables and fruits, to be delivered weekly at someone's house and we pick them up. What is in the boxes when we get them is usually somewhat of a surprise. We get a weekly email, but that's usually AFTER we get the box.
So far we have gotten 1) chard (green, yellow and pink), 2) beets (2 sizes, one size big enough to eat the damned beets, one size for the LEAVES, baby beets still attached optional!), 3) RED carrots, 4) orange carrots 5) radishes (so many damned fucking radishes) 6) dandelion bundles 7) cilantro bundles 8) kale (yay! kale chips!--btdt) 9) rhubarb, 10) strawberries 11) kumfuckingquats (jesusmarynjoseph my gawd too many, TOO MANY!) 12) various citrus fruits of all kinds (blood oranges, navel oranges, limes and lemons, 13) lettuces--butter and red, usually and 14) this week--ROSEMARY! WOOHOO!
So YEAH...a combo of the above (not all everytime, some of each) we've been getting the past month and a half. We have a month and a half to go. We're still evaluating if this is a good idea...it's $$$, but you can't beat (or BEET?) the opportunity to have healthy shit all the time (literally).
ANYFUCKING WAY
I'm going to make a cream-rosemary-mushroom-meat/tbd-macaroni n cheese. Because goddamn I LOVE me some rosemary bundle. We'll get lamb and make some with the rest of the rosemary.
Any thoughts on jazzing up the above? Alphapance's Kale Soup's been done, same with kale chips. Any thoughts on chard other than treating it like collard greens (btdt)? Same with kumquats? Anyone? Bueller?
...and the fucking radishes! SO MANY RADISHES!
Quote from: Niamh on November 09, 2010, 06:10:28 PM
Quote from: Jenne on October 21, 2010, 12:56:49 AM
Quote from: Eater of Clowns on October 21, 2010, 12:12:07 AM
Quote from: Jenne on October 20, 2010, 04:49:10 PM
Also, am responsible for turkey-making this year. Fie. So, feel free to share with me your favorite marinades, etc. I think we're deep-frying again...but I may make another one a different way, just because.
I'm not sure you caught ECH's suggestion of getting a new cotton pillowcase, washing it once, soaking it in butter, then cooking the turkey inside of it. It sounded like a good one.
I did, I'm considering it, but also like to hear others' takes, too. Turkey's been done by the "senior women" in the family, so last year and this year I have a lot of seniority to beat. :D But the pillowcase idea sounds good even still...
For my turkey last year I made the juiciest turkey I have ever made. You start with your usual pan and rack. I put an onion, some celery heads, a couple of smashed garlic cloves and a stick of butter in the cavity, then covered the entire turkey with slices of fatback/salt pork. I then covered the whole turkey with wet cheesecloth that I had folded to make a 4 layer cover. Threw a few onion quarters in the bottom of the pan with a half a can of beer and some water. Made for about 2-3 inches of liquid in the bottom of my pan. Then roasted the turkey under the cheesecloth for the first 4 hours. I then pulled out the turkey and removed the cheesecloth and fatback and put it back in the oven loosely covered with foil for another hour. Then I did the turkey uncovered for the last hour, hour and a half. This turkey was so juicy my ziploc bag of leftover meat had juice in the bottom of it the next day. Leftovers didn't make it far past that. I got the idea from America's Test Kitchen. The method is called (according to them) larding the turkey. All I know is it was absolutely delicious!!!
Larding makes EVERYTHING better!
Quote from: Jenne on March 23, 2011, 12:20:46 AM
OKIEDOKIE ARTICHOKIES
SO!
My husband, in his infinite wisdom (cue laugh track) has bought us a "quarter" of farm-fresh organic vegetables and fruits, to be delivered weekly at someone's house and we pick them up. What is in the boxes when we get them is usually somewhat of a surprise. We get a weekly email, but that's usually AFTER we get the box.
So far we have gotten 1) chard (green, yellow and pink), 2) beets (2 sizes, one size big enough to eat the damned beets, one size for the LEAVES, baby beets still attached optional!), 3) RED carrots, 4) orange carrots 5) radishes (so many damned fucking radishes) 6) dandelion bundles 7) cilantro bundles 8) kale (yay! kale chips!--btdt) 9) rhubarb, 10) strawberries 11) kumfuckingquats (jesusmarynjoseph my gawd too many, TOO MANY!) 12) various citrus fruits of all kinds (blood oranges, navel oranges, limes and lemons, 13) lettuces--butter and red, usually and 14) this week--ROSEMARY! WOOHOO!
So YEAH...a combo of the above (not all everytime, some of each) we've been getting the past month and a half. We have a month and a half to go. We're still evaluating if this is a good idea...it's $$$, but you can't beat (or BEET?) the opportunity to have healthy shit all the time (literally).
ANYFUCKING WAY
I'm going to make a cream-rosemary-mushroom-meat/tbd-macaroni n cheese. Because goddamn I LOVE me some rosemary bundle. We'll get lamb and make some with the rest of the rosemary.
Any thoughts on jazzing up the above? Alphapance's Kale Soup's been done, same with kale chips. Any thoughts on chard other than treating it like collard greens (btdt)? Same with kumquats? Anyone? Bueller?
Back in the day when I had moneys, I did a farm box. It was awesome in the sense of making me try new things and get creative. I did start to get pissed about the amount of celery, though. Some jerk was seriously going crazy with the celery. I think it was like your radishes.
You can roast radishes. This month's Bon Appetite has a whole lot of recipes for them.
If the chard leaves are broad enough, you can wrap them around meatballs and braise them in a marinara. I may or may not have posted something like that in the "cooking with LMNO" thread.
If you blanch the leaves, you can also make a "pesto" of sorts with it, rough chop and add to food processor with garlic, pine nuts, pepper parmesean cheese, and lemon, then drizzle oil into it while it's running.
And of course, sautee it with bacon.
And there's a pork and kumquat recipe I have... I'll go find it. Brb.
Found it:
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg674827#msg674827
Oh, and as it turns out, the stuffed chard and kale pesto recipes are there, too:
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg718650#msg718650
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg731970#msg731970
AH! Ok, that makes me happy. Thank you!
Well, since I have to go grocery shopping this weekend, it's a toss up between Julia Child's beef bourguignon, or picking up a whole chicken and cooking it beer can style. rice, brussel sprouts cut in halves, sauteed in butter with rosemary, garlic, and heavy on the pepper. (I love my pepper)
I'm leaning toward the bourguignon, because I haven't made it in over a year and it's just so damn good. plus, I like to watch her old show and take a drink of wine every time she does.
Agreed. Save the beer can chicken for the summer.
...just don't, whatever you do, watch "Julie and Julia" while you do it. :x That movie gave me the willies. Actually, they should have just made it about Juila Childs, but then it wouldn't have followed the book...
French toast. With ginger.
Quote from: Jenne on March 26, 2011, 03:01:40 AM
...just don't, whatever you do, watch "Julie and Julia" while you do it. :x That movie gave me the willies. Actually, they should have just made it about Juila Childs, but then it wouldn't have followed the book...
I was warned off of that awhile ago. I like to watch her 70's stuff when I'm in a culinary mood.
Jenne, I tried that roasted radish thing last night. It worked really well:
Trim tops off radishes. Wash the tops well, then roughly chop.
Slice radishes in half lengthwise.
Toss with EVOO and salt.
Place cut side down in a baking dish, and roast at 450F for 20 minutes or so.
Serve with chopped tops sprinkled over, and perhaps a brown butter sauce (ECH is probably gonna kill me for this half-assed brown butter, but the recipe said melt butter, stirring constantly for 3 minutes, then squeeze lemon in it, and drizzle over the radishes).
Really, really tasty.
Ok, will try!
BUTTERMILK WAFFLES WITH CANDIED BACON!
:D
Thai peanut sauce over chicken & rice.
Cinnamon Rolls. With bacon.
The bacon crumbled and rolled INTO the cinnamon rolls.
Quote from: Luna on April 15, 2011, 10:56:26 AM
Cinnamon Rolls. With bacon.
The bacon crumbled and rolled INTO the cinnamon rolls.
:aaa:
I wonder if candied bacon would be in order here, or if the sweetness of the roll would already do that job. Either way that sounds phenomenal.
Quote from: Eater of Clowns on April 15, 2011, 02:50:18 PM
Quote from: Luna on April 15, 2011, 10:56:26 AM
Cinnamon Rolls. With bacon.
The bacon crumbled and rolled INTO the cinnamon rolls.
:aaa:
I wonder if candied bacon would be in order here, or if the sweetness of the roll would already do that job. Either way that sounds phenomenal.
Not gonna candy it. Either cook it crunchy like I usually do and crumble it, or cook it up soft, roll the whole strips right into the cinnamon rolls, and bake. Decisions, decisions...
Ha! I was thinking of doing bacon waffles this weekend! (Waffles wiff crumbled bacon INSIDE the mix).
Quote from: Jenne on April 15, 2011, 03:41:57 PM
Ha! I was thinking of doing bacon waffles this weekend! (Waffles wiff crumbled bacon INSIDE the mix).
I haz no waffle iron, but I CAN do bacon pancakes... Hrm...
Who wants breakfast?
Yes, bacon pancakes may actually win the day. The crunch of the waffle is not necessarily desirable at this point in time, but who knows in 24 hours or so?
I don't really care for crunchy waffles. They must be crisp on the outside and insubstantially fluffy on the inside to appeal to me.
Bacon pancakes sound delicious! *adding bacon to the grocery list*
Quote from: Eve Hill on April 16, 2011, 05:19:53 AM
Bacon pancakes sound delicious! *adding bacon to the grocery list*
Still have two pounds left over in the freezer from last time I did breakfast for the gang. :)
Quote from: Nast on April 16, 2011, 04:41:55 AM
I don't really care for crunchy waffles. They must be crisp on the outside and insubstantially fluffy on the inside to appeal to me.
I've found that yeast rising them overnight does this.
I made the bacon pancakes. They were a hit!
Quote from: Jenne on April 18, 2011, 03:23:13 PM
I made the bacon pancakes. They were a hit!
I got up Saturday, started doing shit, and never stopped to make the cinnamon rolls. :(
Quote from: Luna on April 18, 2011, 03:24:02 PM
Quote from: Jenne on April 18, 2011, 03:23:13 PM
I made the bacon pancakes. They were a hit!
I got up Saturday, started doing shit, and never stopped to make the cinnamon rolls. :(
Next weekend!
And, my husband tried to make them into waffles. I said, no, they're gonna be pancakes because I want 'em soft n fluffy. :lol: My 10 year old ate 5 of them. :lol:
Quote from: Jenne on April 18, 2011, 03:26:24 PM
Quote from: Luna on April 18, 2011, 03:24:02 PM
Quote from: Jenne on April 18, 2011, 03:23:13 PM
I made the bacon pancakes. They were a hit!
I got up Saturday, started doing shit, and never stopped to make the cinnamon rolls. :(
Next weekend!
And, my husband tried to make them into waffles. I said, no, they're gonna be pancakes because I want 'em soft n fluffy. :lol: My 10 year old ate 5 of them. :lol:
Next weekend I'm away in Boston... I could make 'em Friday morning before going, though... Hm...
I'm making garlic-roasted sweet potatoes... they smell amazing.
Roast beef tonight. I'm thinking of roasting some brussel sprouts in olive oil & sea salt for a side dish.
Fuck yeah did this AMAZING thing with TWO FUCKING BAGS of organic fucking spinach and a buncha chard that was hangin' out.
Sliced up 2 packages of sausage, sauteed in nonstick hugeass pan, sliced up 2 huge stalks of leeks, put them in with sausage. Placed rinsed leafies ON TOP of sliced sausage & leeks, put lid pan on (didn't fit at first). Waited till it reduced to the point the lid could fit, threw (literally) in a large splash of honey balsmico blanco vinegar. Let simmer a bit more, put in whole can of cheap Mexican beer. Lid on, let reduce liquid by A FUCKTON.
Goddamn this shit was awesome. The beer reduced so that the butteriness of the veggies could NOT be denied. The white balsamic vinegar added a mild ting, and the porky salty goodness melted the damned greens into something just too perfect to be possible.
Awesome dish made awesome. You should all try.
breakfast sausage? It sounds wonderful and I have most of that in the house! mmmm
It was some sort of Hillshire Farm that was on sale. :lulz:
INSPIRATION
Masala french fries with tomato chutney
Orange chicken, because the stuff I had at that chinese restaraunt, while undoubtedly DELICIOUS, was covered in Tang orange drink. :lulz:
Quote from: Jenkem and Tomahawks on May 08, 2011, 08:10:17 AM
Orange chicken, because the stuff I had at that chinese restaraunt, while undoubtedly DELICIOUS, was covered in Tang orange drink. :lulz:
Problem? I once put tang in coffee.
Tang can be used internally? Are you sure?
I thought it was some kind of monkey shampoo or something.
Man. I used to lightly melt my Hershey bars and dip them in Tang. And mix it with the Kool-Aid. And eat Tang sandwiches with butter or Miracle Whip mixed into the Tang to make a Tang spread. I wonder how it would work with Nutella.
Well, the only culinary consideration here is that Nutella is a recognized foodstuff. Tang is monkey soap. Or medicine, maybe. The commercials were kind of confusing.
I need to buy some Tang and try this out. I wonder if tang-n-butter still tastes as good as it used to.
Was going to make Orange Chicken, Ima make Orange pork chops instead. With some greens and potatoes on the side.
Me & Mr. Language used to put Tang in beer. We came up with this when we were stranded in Bishop, CA.
Quote from: Nigel on May 10, 2011, 03:29:13 AM
Me & Mr. Language used to put Tang in beer. We came up with this when we were stranded in Bishop, CA.
Going to have to try that
Quote from: *GrumpButt* on May 10, 2011, 03:33:51 AM
Quote from: Nigel on May 10, 2011, 03:29:13 AM
Me & Mr. Language used to put Tang in beer. We came up with this when we were stranded in Bishop, CA.
Going to have to try that
It's best in Hamms. We call this a "Ham-Tang".
Quote from: Cardinal Pizza Deliverance. on May 08, 2011, 10:06:35 PM
Man. I used to lightly melt my Hershey bars and dip them in Tang. And mix it with the Kool-Aid. And eat Tang sandwiches with butter or Miracle Whip mixed into the Tang to make a Tang spread. I wonder how it would work with Nutella.
Um, Card? You sure you weren't high? :lulz: That sounds like when you're grubbing through your pantry and trying to eat anything and everything, and you end up cleaning out shit that you would normally think was too old or too gross. Like 4 year old Easter candy and pre-popped popcorn that's like 8 months old.
Quote from: Nigel on May 10, 2011, 04:13:54 AM
Quote from: *GrumpButt* on May 10, 2011, 03:33:51 AM
Quote from: Nigel on May 10, 2011, 03:29:13 AM
Me & Mr. Language used to put Tang in beer. We came up with this when we were stranded in Bishop, CA.
Going to have to try that
It's best in Hamms. We call this a "Ham-Tang".
Now this I *have* heard of.
Quote from: Jenne on May 12, 2011, 04:44:21 AM
Quote from: Nigel on May 10, 2011, 04:13:54 AM
Quote from: *GrumpButt* on May 10, 2011, 03:33:51 AM
Quote from: Nigel on May 10, 2011, 03:29:13 AM
Me & Mr. Language used to put Tang in beer. We came up with this when we were stranded in Bishop, CA.
Going to have to try that
It's best in Hamms. We call this a "Ham-Tang".
Now this I *have* heard of.
Whoa, really?? I am floored... it seemed so ridiculous/disgusting that we were sure we'd invented it! :lulz: (It's actually kind of refreshing and pleasant... better than plain Hamms)
Have you ever had a Hamosa? Orange juice and Hamms? That's where we got the idea.
Quote from: Jenne on May 12, 2011, 04:43:43 AM
Quote from: Cardinal Pizza Deliverance. on May 08, 2011, 10:06:35 PM
Man. I used to lightly melt my Hershey bars and dip them in Tang. And mix it with the Kool-Aid. And eat Tang sandwiches with butter or Miracle Whip mixed into the Tang to make a Tang spread. I wonder how it would work with Nutella.
Um, Card? You sure you weren't high? :lulz: That sounds like when you're grubbing through your pantry and trying to eat anything and everything, and you end up cleaning out shit that you would normally think was too old or too gross. Like 4 year old Easter candy and pre-popped popcorn that's like 8 months old.
Never been high. I've never actually touched drugs, except to pass the bowl along. Although a few times, as a kid, dinner was wild herbs that grew in our yard. And chasing it with a bit of the cows' salt lick. Oh, and moldy pizza. Only I didn't realize the green stuff wasn't lettuce on a taco pizza until it was too late. Didn't make me sick, though.
Quote from: Nigel on May 12, 2011, 05:47:34 AM
Have you ever had a Hamosa? Orange juice and Hamms? That's where we got the idea.
YES! That's it! And I think I heard that one from you--and then my crazy cousin told me she's heard of all sorts of shit done to beer--Tang, KoolAid, etc.
I sorta made this face: :x
Quote from: Cardinal Pizza Deliverance. on May 12, 2011, 08:15:06 AM
Quote from: Jenne on May 12, 2011, 04:43:43 AM
Quote from: Cardinal Pizza Deliverance. on May 08, 2011, 10:06:35 PM
Man. I used to lightly melt my Hershey bars and dip them in Tang. And mix it with the Kool-Aid. And eat Tang sandwiches with butter or Miracle Whip mixed into the Tang to make a Tang spread. I wonder how it would work with Nutella.
Um, Card? You sure you weren't high? :lulz: That sounds like when you're grubbing through your pantry and trying to eat anything and everything, and you end up cleaning out shit that you would normally think was too old or too gross. Like 4 year old Easter candy and pre-popped popcorn that's like 8 months old.
Never been high. I've never actually touched drugs, except to pass the bowl along. Although a few times, as a kid, dinner was wild herbs that grew in our yard. And chasing it with a bit of the cows' salt lick. Oh, and moldy pizza. Only I didn't realize the green stuff wasn't lettuce on a taco pizza until it was too late. Didn't make me sick, though.
Uhuh. Sounds like you and Squid are cut from the same cloth, then. She's always trying out crazy food combos like that, just about stone cold sober, as well...
I'm no longer allowed to play "I wonder if this is still good," mainly because I cook for two people now.
Quote from: LMNO, PhD on May 12, 2011, 02:52:16 PM
I'm no longer allowed to play "I wonder if this is still good," mainly because I cook for two people now.
THIS!!
Pretty much since the kids were old enough to open the fridge, I've been really anal about marking leftovers with the date. 3-5 days and it hits the trash depending on what it is and no matter if it looks/smells ok.
Quote from: LMNO, PhD on May 12, 2011, 02:52:16 PM
I'm no longer allowed to play "I wonder if this is still good," mainly because I cook for two people now.
Yeah. The girlfriend was horrified by my "It's in the fridge, it must be edible." attitude that her neat-freak OCD tendencies exploded. She now goes through the fridge with a fine-toothed comb every week and tosses anything that is vaguely questionable. O.o
However, she threw out some day-old pizza, once, and I made her replace it. Pizza is sacred.
Started a huge pot of split pea soup.
Is coming along perfect. Will be good as hell by dinner tomorrow night.
Quote from: *GrumpButt* on May 17, 2011, 03:27:35 AM
Started a huge pot of split pea soup.
Is coming along perfect. Will be good as hell by dinner tomorrow night.
Oooh, nice.
Homemade split pea soup is awesome.
I'm thinking about putting cream cheese on crackers.
I'm not very ambitious these days.
I'm trying to think of the perfect recipie that would make that vein ECH's temple explode.
Surely it would involve pounding out pork cutlets, obscuring a delicate ingredient, and of course, putting oil in my pasta water.
Quote from: LMNO, PhD on May 17, 2011, 03:53:29 PM
I'm trying to think of the perfect recipie that would make that vein ECH's temple explode.
Surely it would involve pounding out pork cutlets, obscuring a delicate ingredient, and of course, putting oil in my pasta water.
That sounds like a weapon for my next attack.
Made Home fries this morning.
They came out pretty good considering that they were half burnt and half mush.
Quote from: *GrumpButt* on May 17, 2011, 05:37:38 PM
Made Home fries this morning.
They came out pretty good considering that they were half burnt and half mush.
I boil my potatos before I fry them. That way I can brown them quickly and they are cooked all the way thru... :wink:
I love love love me some fried taters....
I've got broccolini. It's gonna go with tomato and tarragon chicken legs.
Ideas?
Quote from: Khara on May 17, 2011, 05:58:32 PM
Quote from: *GrumpButt* on May 17, 2011, 05:37:38 PM
Made Home fries this morning.
They came out pretty good considering that they were half burnt and half mush.
I boil my potatos before I fry them. That way I can brown them quickly and they are cooked all the way thru... :wink:
I love love love me some fried taters....
Ah, I knew I had forgotten something.
Quote from: LMNO, PhD on May 18, 2011, 05:35:39 PM
I've got broccolini. It's gonna go with tomato and tarragon chicken legs.
Ideas?
Besides steamed with a touch of lemon and butter?
Huh. I didn't know wtf that was, looked it up. Seems it's similar enough to broccoli you can treat it that way or more like asparagus as well. Or even spinach--a lot of sauteeing recipes out there.
I seared it with garlic and chili flakes. It was a tad bitter, but a squeeze of lemon over top helped.
I'll post the pics eventually.
Well, I'm extremely tempted to remake that hot sauce I made on the spot at work. WHAT YOU NEED.
- Some sort of medium hot sauce, something along the lines of two or so cups.
- A strip of bacon sliced the fuck up.
- Teaspoon of bacon grease (Optional, sort of. Its kind of important.)
- Teaspoon of cayenne pepper.
- Teaspoon of chili pepper.
- Teaspoon of tobasco sauce.
Throw everything into a saucepan, stir it until your hand falls off, then let it simmer on a stove until warm. You get a very spicy sauce that tastes a lot like bacon.
Oh, its obviously going to be really fucking hot. If you felt insane you could use hot sauce that is very hot and up a teaspoon to a tablespoon for all the hot things.
Tomorrow? Ghetto tacos.
Anyone got any good turnip recipes? I got some in my CSA this week, and never worked with them before.
Quote from: LMNO, PhD on June 29, 2011, 06:25:04 PM
Anyone got any good turnip recipes? I got some in my CSA this week, and never worked with them before.
I add them to soups and stews all the time, so that is an option. We love them mashed and I have grilled them, with EVOO salt and pepper to positive responses.
I found this recipe a while back and have been waiting to see some nice turnips at the market to try....
Ingredients
1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick
2 tablespoons butter, cut into small pieces
1 (12 fluid ounce) bottle dark beer, or amount to cover
1 pinch dried savory
salt to taste
Directions
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
3.Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.
http://allrecipes.com/recipe/beer-braised-turnips/detail.aspx (http://allrecipes.com/recipe/beer-braised-turnips/detail.aspx)
It just sounds really good to me.
My husband makes them with beef in an Afghan stew--you add a touch of cinnamon to the mixture, and it inclues onion, chopped, sauteed, with crushed garlic in olive oil, followed by a LARGE can of tomato paste, about 5 cups of water and the turnips, peeled and halved along with some peeled, quartered large potatoes. Let simmer for a while, then put stew-size cuts of beef (about a pound) into the mixture and bring to boil, keep low boil for 45 minutes, and then simmer for another half hour. The spices are salt, cumin, cinnamon, paprika, red pepper.
Quote from: Jenne on June 29, 2011, 07:42:54 PM
My husband makes them with beef in an Afghan stew--you add a touch of cinnamon to the mixture, and it inclues onion, chopped, sauteed, with crushed garlic in olive oil, followed by a can of tomato paste, about 5 cups of water and the turnips, peeled and halved along with some peeled, quartered large potatoes. Let simmer for a while, then put stew-size cuts of beef (about a pound) into the mixture and bring to boil, keep low boil for 45 minutes, and then simmer for another half hour. The spices are salt, cumin, cinnamon, paprika, red pepper.
MMMM sounds like a stew I do in the winter with beef and lamb.
Yeah, lamb would work fine as well--the turnips are flavorful enough to stand up to it. Especially if it's really fresh.
Oh and LMNO, I also have done turnips, carrots, radishes and parsnips roasted in EVOO with a sprinkle of brown sugar, cinnamon, nutmeg and clove. I just see that as a winter side dish. My brain is on summer food.
I'm making chicken palak sometime this week, depending on when it defrosts. Nomnomnom
So, I ended up making a green goddess-inspired dressing with scapes, folded it into the mashed turnips, and served it over garlic wilted turnip greens. Will post recipe soon.
Sounds very NOM.
Yum yum indeedie!
Banana ice pseudo-cream.
1. Cut up banana.
2. Freeze banana.
3. Add a bit of milk, sugar and cinnamon.
4. Mash till desired consistency.
Quote from: ϗ, M.S. on July 01, 2011, 06:21:40 PM
Banana ice pseudo-cream.
1. Cut up banana.
2. Freeze banana.
3. Add a bit of milk, sugar and cinnamon.
4. Mash till desired consistency.
That sounds good... but I'd be tempted just to add more milk, shove it in the blender, and drink it.
I'm feeling Puerto Rican tonight.
In the crock pot:
2 chicken breasts
Sazon
Adobo
Black pepper
Chicken stock
1/2 stick of butter
Oregano
Onion slices
Garlic cloves
In the rice cooker:
1 cup of rice
2 cups of water
Sazon
salt
oregano
Let's see what happens in a couple of hours when this stuff is done.
It's finally hot here, so dinner tonight will be steak and corn on the cob on the grill.
Awesome recipe.
Take chicken out of freezer, put in fridge to thaw.
Walk last week's puny paycheck to the bank.
Realize you are less than a block from an awesome pizza place.
Decide chicken is tomorrow's lunch, and have pizza.
Win.
(http://i.imgur.com/FKbv9.jpg)
Being married to a Puerto Rican had it's perks.
Two 8"x8" pans of chocolate cake, heavily laced with chocolate chips in the oven.
Dark chocolate frosting, ready to go.
Going to make chocolate pudding to put between the layers of the cake.
:D
I love it when friends have birthdays, gives me an excuse to be creative... and to bake when I can give this stuff away and NOT have it around the house.
EDIT:
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_095713.jpg)
Layer of pudding on first layer of cake... Then...
Do NOT drop second layer of cake on floor, put on pudding.
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_095845.jpg)
Then, slather with obscene amounts of frosting:
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_100146.jpg)
Now... What do with all this extra chocolate pudding?
Breakfast!!
Drippy droppy chocolatey goodness, Luna!
I'm looking forward to making up a bit of shrimp ceviche-type stuff to take to a bbq we're going to later on today. In this I will put:
1 lb cooked, chilled shrimp
2 large avocados
2 large tomatoes
1 serrano chili pepper
1 medium onion
cilantro
juice of several limes
salt to taste
I would skip the avocado, but we have two very large ripe ones that need to be used for something...this seems as good as anything. We'll probably bring our Afghan flat bread (bought yesterday at an Afghan pizza joint down the street that also makes Afghan "nan" (pronounced "non") as they call it) to go along with. My pita chips I bought for this purpose are all crushed straight out of the bag. :x
ETA: did not get to make this yesterday--will have to be for today's dinner instead.
Cake was well received. :D
Quote from: Luna on July 10, 2011, 01:28:57 PM
Two 8"x8" pans of chocolate cake, heavily laced with chocolate chips in the oven.
Dark chocolate frosting, ready to go.
Going to make chocolate pudding to put between the layers of the cake.
:D
I love it when friends have birthdays, gives me an excuse to be creative... and to bake when I can give this stuff away and NOT have it around the house.
EDIT:
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_095713.jpg)
Layer of pudding on first layer of cake... Then...
Do NOT drop second layer of cake on floor, put on pudding.
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_095845.jpg)
Then, slather with obscene amounts of frosting:
(http://i1141.photobucket.com/albums/n595/Luna0219/Food/IMG_20110710_100146.jpg)
Now... What do with all this extra chocolate pudding?
Breakfast!!
:fap: :fap: :fap: :fap: :fap: :fap: :fap: :fap: :fap: :fap: :fap: :fap:
:D
The leftover cake got sent home with Richter. Couldn't stay with the birthday guy... he is, I discovered, allergic to chocolate. He had some (makes him itch, not sick), but wife said it can't stay in the house, 'cause he'll keep eating it.