My contribution to the Discordian recipe threads.
Right now I'm having rockfish in spicy tomato sauce.
Step 1:
Get a bunch of tomatoes, onions, garlic, and jalapenos
Simmer them for hours, can them for later
Step 2:
Get some rockfish
Simmer it in that tomato stuff, with some salt
Remove fish, reduce sauce
Serve over rice.
WHISKEY CAKE
Combine:
1 cup sugar
1/2 cup buttermilk
1/2 cup cocoa powder
Cream together:
1 stick butter
1 cup sugar
Add to butter/sugar mixture:
1 tsp vanilla
2 eggs
1 TBSP whiskey
Combine butter mixture with cocoa mixture.
Sift together:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Beat dry ingredients into wet ingredients in 3 parts, along with:
1/2 cup buttermilk (Yes, another one.)
Grease and sugar an 8x11 cake pan, pour in batter.
Bake in preheated oven at 350 for 45 minutes.
NOW,
Combine in saucepan over low heat:
1 can condensed milk
1/2 cup dark chocolate chips
1/2 cup whiskey
Stir until melted.
Remove cake from oven and, while hot, evenly drizzle over it:
1 cup whiskey
Let cool.
Pour glaze over cake. Let soak for at least 2 hours. The glaze will almost entirely sink into the cake.
Eat.
ZOMG I WANT THAT CAKE IN MY MOUTH NOW
It was pretty fucking excellent.
Last night I made bratwurst and sauerkraut, which is more or less self-explanatory, except that I browned the brats in a bit of bacon grease, then deglazed with red wine, added a bit of water, covered and simmered until the brats were done, THEN added the sauerkraut to heat up. It was perfect.
Served with some buttered mashed potatoes and a spoonful of brown sugar on the sauerkraut.
Oh, and then today I simmered some cabbage in the leftover sauerkraut juice, and ate it with leftover sausage.
rockfish = monkfish, right?
I'm not sure.
Grey, shapeless, slimy, kind of stinks?
Firm, whitish, doesn't really stink.
http://www.chow.com/ingredients/529
Ah. Not this then.
http://www.chow.com/ingredients/524
No, not at all.
I went to the store today, and some cooked shrimp caught my eye. Thinking I already had cocktail sauce, I went ahead and bought them.
Turns out, no cocktail sauce. :(
It also turns out that mixing taco sauce, ketchup, and sriracha is NOT an acceptable substitute.
In the end, I browned a bit of garlic and onion in olive oil, threw in some broccoli, a pinch of salt, a bit of basil, a teaspoon of lemon juice, and a couple of tablespoons of water, covered it and let the broccoli steam for a couple of minutes, then added the shrimp for long enough to heat up. Tastay!
Next time, if I stop being lazy, I will take pictures so I can be just like RWHN.
Quote from: Primrose on January 07, 2009, 01:46:38 AM
I went to the store today, and some cooked shrimp caught my eye. Thinking I already had cocktail sauce, I went ahead and bought them.
Turns out, no cocktail sauce. :(
It also turns out that mixing taco sauce, ketchup, and sriracha is NOT an acceptable substitute.
In the end, I browned a bit of garlic and onion in olive oil, threw in some broccoli, a pinch of salt, a bit of basil, a teaspoon of lemon juice, and a couple of tablespoons of water, covered it and let the broccoli steam for a couple of minutes, then added the shrimp for long enough to heat up. Tastay!
But...I've seen your vast collection of condiments... :sadbanana:
Quote from: RANDIAN AGENDA on January 07, 2009, 08:23:09 AM
Quote from: Primrose on January 07, 2009, 01:46:38 AM
I went to the store today, and some cooked shrimp caught my eye. Thinking I already had cocktail sauce, I went ahead and bought them.
Turns out, no cocktail sauce. :(
It also turns out that mixing taco sauce, ketchup, and sriracha is NOT an acceptable substitute.
In the end, I browned a bit of garlic and onion in olive oil, threw in some broccoli, a pinch of salt, a bit of basil, a teaspoon of lemon juice, and a couple of tablespoons of water, covered it and let the broccoli steam for a couple of minutes, then added the shrimp for long enough to heat up. Tastay!
But...I've seen your vast collection of condiments... :sadbanana:
Yes, but I ate all the cocktail sauce. :(
It's probably time to clean out the fridge, and photograph the current condimentary situation. A lot of old ones have been consumed, but I suspect we have acquired several more, because there rarely seems to be any room in the fridge.
I have no idea how you manage to store actual food in there.
Unless you have a separate fridge for condiments, that would be awesome.
Perhaps I should post a pic of my fridge, w/food, so you can see how the condiments take up so much space that the regular food is perched precariously on top of all the bottles and jars.
Quote from: Primrose on January 07, 2009, 01:47:12 AM
Next time, if I stop being lazy, I will take pictures so I can be just like RWHN.
Huh? I think you meant alphapance, right? Although I have wanted to do a satirical take on the "Cooking with ____" threads. Mine would've included pictures with phonebooks, dictionaries, and other weird, out of place publications. Cause I really don't get the whole book/food thing.
Quote from: Cpl. What's-His-Name? on January 08, 2009, 05:54:12 PM
Quote from: Primrose on January 07, 2009, 01:47:12 AM
Next time, if I stop being lazy, I will take pictures so I can be just like RWHN.
Huh? I think you meant alphapance, right? Although I have wanted to do a satirical take on the "Cooking with ____" threads. Mine would've included pictures with phonebooks, dictionaries, and other weird, out of place publications. Cause I really don't get the whole book/food thing.
Dude, yeah, I got you guys mixed up. :oops:
Quote from: Primrose on January 07, 2009, 01:46:38 AM
I went to the store today, and some cooked shrimp caught my eye. Thinking I already had cocktail sauce, I went ahead and bought them.
Turns out, no cocktail sauce. :(
It also turns out that mixing taco sauce, ketchup, and sriracha is NOT an acceptable substitute.
For future reference, cocktail sauce is ketchup plus horseradish.
Ohhhhhh
need to buy some horseradish!
I temped at a factory that makes salad dressing and other various condiments when I first moved to Indy so I know all of the tricks. Tartar sauce is mayo plus relish. Russian dressing is "salad dressing" plus ketchup. Thousand Island is that plus relish. And extra heavy duty mayo is the spawn of the devil! :evilmad:
Everything you just said is grossing me out.
This was yesterday's breakfast:
(http://farm4.static.flickr.com/3377/3598531878_1235d6da93.jpg?v=0)
Sear bison very lightly... it should still be raw and cold inside, you just want to kill any germs on the surface
Mince parsley and green onions
Drizzle with a mixture of soy sauce, balsamic vinegar, sesame oil and black pepper
Nom nom nom!
You live dangerously, madam!
Nigel's Spaggoty Sauce
Start this shit early 'cause it's gonna simmer alllll day.
Most of the key ingredients.
(http://farm4.static.flickr.com/3616/3597789789_b61d380470.jpg?v=0)
Sautee a minced onion and a stick of celery in a bit of olive oil.
(http://farm3.static.flickr.com/2467/3598561026_5c46459e19.jpg?v=0)
Dice an eggplant.
(http://farm4.static.flickr.com/3371/3598560816_bf53052ab6.jpg?v=0)
Add the diced eggplant and sautee until it starts to turn translucent.
(http://farm4.static.flickr.com/3309/3598561178_c76977ed64.jpg?v=0)
Dump in some red wine. I don't know, maybe a quarter of a bottle.
(http://farm3.static.flickr.com/2441/3598560576_d17ffc414d.jpg?v=0)
Grate two carrots and a potato.
(http://farm3.static.flickr.com/2445/3597753891_03d9282870.jpg?v=0)
Add them to the pot.
(http://farm4.static.flickr.com/3633/3597753859_42d14f4317.jpg?v=0)
Dump in a bunch of sauce and crushed tomatoes. Maybe some diced ones too. Fresh tomatoes are better.
(http://farm4.static.flickr.com/3597/3598561136_f18b28758a.jpg?v=0)
Stir that shit up!
(http://farm4.static.flickr.com/3335/3598560882_272c76dd5a.jpg?v=0)
Slice a fuckload of mushrooms.
(http://farm4.static.flickr.com/3597/3597753799_e25d9a7dd4.jpg?v=0)
Mince up some herbs and a bunch of garlic! DO IT! I used thyme, oregano, rosemary and sage from my garden, and dried basil.
(http://farm4.static.flickr.com/3193/3598561060_07bc4e492f.jpg?v=0)
Add the mushrooms and herbs to the sauce.
(http://farm4.static.flickr.com/3633/3597753723_66983db9e7.jpg?v=0)
Add a half cup or so of heavy cream.
(http://farm4.static.flickr.com/3351/3598560658_3615f1aa46.jpg?v=0)
Serve over pasta with parmesan and bread and perhaps a meatball or two NOM NOM NOM.
(http://farm3.static.flickr.com/2466/3598561262_9efc491d19.jpg?v=0)
Quote from: Nigel on June 05, 2009, 08:29:53 PM
Add them to the pot.
(http://farm4.static.flickr.com/3633/3597753859_42d14f4317.jpg?v=0)
the pot thickens! :rimshot:
sorry, it just popped in my mind.
one suggestion to try maybe, I found that the flavour of mushrooms improves immensely if you bake them separately (or perhaps with the garlic) until they're brown before adding them to something that will just simmer. I did this a couple of times the past weeks and everybody was very enthousiastic about it.
Breakfast:
(http://farm4.static.flickr.com/3337/3601351407_d4739f2761.jpg?v=0)
Sliced top round with rice vinegar, soy sauce, sesame oil, chilis, seaweed, green onions, and sesame seeds
MMMMMMMmmmmmmmmmmmmmmmmmmmmmmm!
Even owls like it!
looks raw, what's not to like?
Quote from: Squid on June 12, 2009, 07:07:23 AM
looks raw, what's not to like?
Exactly.
It's important to consider the tastes of our avian friends, as you never know when owls might drop by for breakfast.
you say breakfast??
(http://i44.photobucket.com/albums/f45/Squidoid667/madowls.gif)
:lulz: I love the one in the back, who appears to be laughing.
that gif kills me every time i see it.
i can just hear that one eating the...dog(?) going "geilp!gulp!glorp!"
Currently I am eating leftovers from the pork roast I made for Space Cowboy Sunday night. This particular pork roast recipe is kind of my Magnum Opus of pork dishes.
I started with a 2.5 lb loin roast. Usually I go for the shoulder, but the loin looked excellent so I chose that instead. I preheated the oven to 450 and put some sprigs of thyme and sage in the bottom of a small oval roasting pan. I peppered the roast, wrapped it in bacon and put it in the pan, and poured about a quarter cup of whiskey over it. I then filled the pan with chunks of potato, turnip, carrot, yellow and white sweet potato, small red onions, and garlic cloves, and covered it with a tight-fitting lid. I put it in the oven and turned the heat down to 300 and roasted it for about two hours, give or take, occasionally basting the vegetables.
After it was in the oven I prepped some asparagus and mushrooms in a mild olive oil, soy sauce and garlic marinade. When the roast came out of the oven, I started a roux in a small pan for the gravy, and heated up a cast-iron skillet for searing the asparagus and mushrooms, asparagus first. While the asparagus was searing and the roux was browning I siphoned all the drippings from the roast pan with my baster and put them in a bowl. I removed the asparagus from the skillet, put the mushrooms in, turned off the burner, and covered the skillet. Then I cracked open a Miller High Life and poured half of it into the roux, handed the other half to Space Cowboy, and added the drippings while whisking gently. As soon as the gravy came to a boil, I turned off the heat, and carved the roast.
I served it with a thick slice of roast in the middle of the plate, gravy drizzled over the meat and roast veggies, with the mushrooms and asparagus on top.
Space Cowboy was impressed. :)
Beer and whiskey instead of wine, huh? I NEED to try that. IN FACT: I need more whiskey-in-the-cooking recipes, if anyone has them.
This sounds delish, Nigel. Wish I had all that, but I don't. Have the roast and onions, that's it. Oh, and the herbs. Will have to get the veggies and bacon.
Quote from: Jenne on November 04, 2009, 07:15:28 PM
Beer and whiskey instead of wine, huh? I NEED to try that. IN FACT: I need more whiskey-in-the-cooking recipes, if anyone has them.
This sounds delish, Nigel. Wish I had all that, but I don't. Have the roast and onions, that's it. Oh, and the herbs. Will have to get the veggies and bacon.
DOOO EEEET
And post pics, because I forgot.
Whiskey and pork are a marriage made in heaven, and also whiskey is fabulous instead of wine in spaghetti sauces. Also in cake.
Oh, and I HIGHLY recommend beer gravy with pretty much every meat. Cheap beer like Miller, stay away from the IPA types unless you're going for a strong, this sauce that will be used sparingly.
Ok, good points! :D
Never did a beer gravy, either! Sounds like good times, though.
beer gravy works excellent. also good to soak sausages in before cooking.
don't do it too often though, the flavour is stronger than you think and it bores if you taste it in every sauce :)
:x All of this sounds so fucking good. I'm gonna have to post up some of my favorite recipes here. Dammit, now I have to go find something to eat because reading all that made me hungreh. :argh!:
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
Quote from: Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
:x
I should get some jars for storing my delicious spicy things... I love making stuff like chili and salsas (salsas especially; I love experimenting with them).
Quote from: Cainad on November 11, 2009, 02:09:11 AM
Quote from: Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
:x
I should get some jars for storing my delicious spicy things... I love making stuff like chili and salsas (salsas especially; I love experimenting with them).
Canning food is one of the most dorktastically rewarding things there is... you have all these jars of pretty foodstuffs lined up and can feel all self-sufficient and survivally and shit.
Quote from: Nigel on November 11, 2009, 02:14:33 AM
Quote from: Cainad on November 11, 2009, 02:09:11 AM
Quote from: Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
:x
I should get some jars for storing my delicious spicy things... I love making stuff like chili and salsas (salsas especially; I love experimenting with them).
Canning food is one of the most dorktastically rewarding things there is... you have all these jars of pretty foodstuffs lined up and can feel all self-sufficient and survivally and shit.
:fap: I think I found a new hobby for this summer, along with brewing.
Quote from: Cainad on November 11, 2009, 02:20:45 AM
Quote from: Nigel on November 11, 2009, 02:14:33 AM
Quote from: Cainad on November 11, 2009, 02:09:11 AM
Quote from: Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
:x
I should get some jars for storing my delicious spicy things... I love making stuff like chili and salsas (salsas especially; I love experimenting with them).
Canning food is one of the most dorktastically rewarding things there is... you have all these jars of pretty foodstuffs lined up and can feel all self-sufficient and survivally and shit.
:fap: I think I found a new hobby for this summer, along with brewing.
SHITYEAH!
I want to learn to pickle meat. Like, spicy pickled sausages and shit like that.
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
Quote from: Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
There's this place at my school's main campus that has Indian, Chinese, and sushi, and I'm there for lunch twice a week. Also, there's a place called the Curry Club that has a (relatively) inexpensive lunch buffet about five minutes drive from the campus. There is a LOT of cheap curry floating around in my system because of these places. I am going to be a very sad panda if my digestive tract loses its strength.
Quote from: Cainad on November 11, 2009, 02:51:18 AM
Quote from: Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
There's this place at my school's main campus that has Indian, Chinese, and sushi, and I'm there for lunch twice a week. Also, there's a place called the Curry Club that has a (relatively) inexpensive lunch buffet about five minutes drive from the campus. There is a LOT of cheap curry floating around in my system because of these places. I am going to be a very sad panda if my digestive tract loses its strength.
The failure of my indomitable digestive tract has been a major fear of mine for decades.
Quote from: Nigel on November 11, 2009, 03:06:31 AM
Quote from: Cainad on November 11, 2009, 02:51:18 AM
Quote from: Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
There's this place at my school's main campus that has Indian, Chinese, and sushi, and I'm there for lunch twice a week. Also, there's a place called the Curry Club that has a (relatively) inexpensive lunch buffet about five minutes drive from the campus. There is a LOT of cheap curry floating around in my system because of these places. I am going to be a very sad panda if my digestive tract loses its strength.
The failure of my indomitable digestive tract has been a major fear of mine for decades.
I fear the downfall of the Imperial Digestion... not out of any sense of ego or desire to feel that I am stronger than the man next to me, but because I am an abusive keeper of my tubes. The barbarians are at the gates every single day: red meats, fats, hot sauces... you name it, and my system keeps it at bay. But when my armies of enzymes grow weak and the walls come crashing down, there will be no survivors. Every injustice I have ever inflicted upon my digestion will come rushing back in a wave of karmic retribution that this generation has not ever witnessed before, nor shall they witness such glory again.
If it happens in 2012 that'll be kinda funny though.
Quote from: Cainad on November 11, 2009, 03:12:29 AM
Quote from: Nigel on November 11, 2009, 03:06:31 AM
Quote from: Cainad on November 11, 2009, 02:51:18 AM
Quote from: Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
There's this place at my school's main campus that has Indian, Chinese, and sushi, and I'm there for lunch twice a week. Also, there's a place called the Curry Club that has a (relatively) inexpensive lunch buffet about five minutes drive from the campus. There is a LOT of cheap curry floating around in my system because of these places. I am going to be a very sad panda if my digestive tract loses its strength.
The failure of my indomitable digestive tract has been a major fear of mine for decades.
I fear the downfall of the Imperial Digestion... not out of any sense of ego or desire to feel that I am stronger than the man next to me, but because I am an abusive keeper of my tubes. The barbarians are at the gates every single day: red meats, fats, hot sauces... you name it, and my system keeps it at bay. But when my armies of enzymes grow weak and the walls come crashing down, there will be no survivors. Every injustice I have ever inflicted upon my digestion will come rushing back in a wave of karmic retribution that this generation has not ever witnessed before, nor shall they witness such glory again.
If it happens in 2012 that'll be kinda funny though.
I am a firm believer in the concept that the more horrific foulness you can throw at your digestive system, the stronger it will become. In particular, food that's questionable. Old sausages. Things that have fallen on the floor. Unwashed raw garden vegetables. Things you found on the beach.
Quote from: The Right Reverend Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
Urg that sucks. Anyone know if there's a trick or something to get the capsaicin off your fingers and hands? Washing with soap doesn't seem to do the trick.
And sometimes you need to put in your contacts later in the evening, and even if you remember the spicy, how the fuck are you going to manage that?
Quote from: Triple Zero on November 14, 2009, 04:56:45 PM
Quote from: The Right Reverend Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
Urg that sucks. Anyone know if there's a trick or something to get the capsaicin off your fingers and hands? Washing with soap doesn't seem to do the trick.
And sometimes you need to put in your contacts later in the evening, and even if you remember the spicy, how the fuck are you going to manage that?
After the eye incident I washed my hands first with baking soda and then with vinegar, and that seemed to do the trick.
Quote from: Triple Zero on November 14, 2009, 04:56:45 PM
Quote from: The Right Reverend Nigel on November 08, 2009, 11:42:38 PM
I'm not technically actually EATING it right now, but I just canned 12 jars of green chili and am working on the second batch. It's fuck of spicy, and now my fingers are very spicy too, despite great handwashing, which I confirmed accidentally by rubbing my eye.
Urg that sucks. Anyone know if there's a trick or something to get the capsaicin off your fingers and hands? Washing with soap doesn't seem to do the trick.
And sometimes you need to put in your contacts later in the evening, and even if you remember the spicy, how the fuck are you going to manage that?
Like dissolves like. A nonpolar molecule dissolves best in a nonpolar liquid. Since capsaicin is an oil, water doesn't help much. Try alcohol, vinegar, etc.
This morning for breakfast I made spicy cabbage soup, which is like so:
2 strips of bacon
1 onion, chopped
3 cloves of garlic, minced
2 cups of chicken broth
2 cups of diced tomatoes
2 cups of water
1 head of cabbage, shredded
2 teaspoons of chili flakes (adjust for spiciness)
Salt to taste
Cook up the bacon in the bottom of your big soup pot. Remove and set aside, then brown your onion and garlic. Add the broth, tomatoes, and water, followed by the cabbage, chili flakes, and salt. Crumble the bacon and add that, too. Simmer for about 40 minutes.
While I was waiting for it to cook, I sauteed some onions in butter, sliced a bit of top round (lean, flavorful, good for eating raw) and drizzled the butter and onions over it, then lightly salted it. People with normal digestive systems would probably want to sear the meat first.
Then I ate a grapefruit.
I'm content.
Oooh, yummy.
Quote from: The Right Reverend Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
i has recipe
Quote from: Squid on December 04, 2009, 08:20:46 AM
Quote from: The Right Reverend Nigel on November 11, 2009, 02:41:22 AM
Quote from: Cainad on November 11, 2009, 02:37:08 AM
Oooh... this is making me hungry despite the warring forces of chicken tikka masala, potato samosa, and laem baked chicken that are currently at war in my guts. :x
Ohhhh I want chicken tikka masala! I just ate a chicken basil garlic sausage braised in the Worst Beer On Earth, Old German. It's fine for braising though.
i has recipe
GIVE IT HERE!
Roast cabbage salad:
1/2 cabbage, cored
Bacon
Put cabbage in baking dish and bacon on cabbage. Roast until cabbage is more or less cooked and bacon is fairly dried out. Remove from oven; allow to cool until it can be comfortably handled. Remove & mince bacon. Sprinkle with salt and balsamic vinegar, chop, serve sprinkled with minced bacon.
That sounds delicious!
Thanks! It was fan-fucking-tastic, and the best part was that it was so simple and took so little time or attention.
Male Offspring: What's for dinner tonight?
Me: Pork roast and baked mashed potatoes.
MO, eyes round: Baked mashed potatoes??
Me: Yes. Do you like them?
MO: Never had 'em. Add cheese. (turns back to computer)
Me: Hmmmmmm...
:lulz: Oh shit that's cute.
They were really good, with the cheese.
I don't usually tell my family what they're having for dinner, since a lot of times it's too hard to explain. But they seem to eat most of it anyway. :lol:
Quote from: The Right Reverend Nigel on January 14, 2010, 09:02:01 PM
Roast cabbage salad:
1/2 cabbage, cored
Bacon
Put cabbage in baking dish and bacon on cabbage. Roast until cabbage is more or less cooked and bacon is fairly dried out. Remove from oven; allow to cool until it can be comfortably handled. Remove & mince bacon. Sprinkle with salt and balsamic vinegar, chop, serve sprinkled with minced bacon.
Add some chicken stock and potatoes and take out the balsamic vinegar and this is the cabbage dish I serve with my corned beef for St. Paddy's day feasting. Very cool.
I have a gallon-size pickle jar and a craving for kim chee. Since the closest place to my house that sells good kim chee is still not actually very close to my house, my plan is to put that pickle jar to use in making some, as it is an irresistible godly elixir. The pickle jar still has some pickles in it (although not for long, as they have proved popular among the smaller members of my household), so I am going to start with a small, quart-sized batch in a canning jar.
I can't believe I have to wait two days to eat it. :(
HEY NIGEL
I made your roasted cabbage with bacon and it was really tasty.
Yay!
Quote from: Nast on February 25, 2010, 04:17:15 AM
HEY NIGEL
I made your roasted cabbage with bacon and it was really tasty.
Yay!
Awesome! I need to make it again.
Tonight; chicken vindaloo (this will be my second attempt, the first was quite good) and saag aloo (aka aloo palak), which is spinach and potatoes.
Saag Aloo:
A 16-oz bag of frozen spinach (fresh is fine, just more expensive)
2 cloves chopped garlic
About 2 TBSP fresh ginger, chopped
One chopped onion
One chopped Serrano pepper (with seeds)
Four medium potatoes, cubed
1 teaspoon turmeric
4 tablespoons butter
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon plain yogurt
salt
Cube the potatoes and parboil (about 10 minutes) with the turmeric and some salt.
Melt 2 TBSP butter in a pan and add the ginger, onions, serrano, and garlic. Saute on med-hi heat until the onions start to brown. Add the spinach and heat thoroughly. Briefly process in food processor or blender (if you don't have one, chop everything really finely before you start, then dump it into a bowl to free the pan for the next step)
Melt the other 2 TBSP of butter in your pan, add cumin seeds and heat until they start to crackle, then return your spinach mixture to the pan and add the garam masala, coriander and cumin.
Drain the potatoes and add them to the spinach mixture. If it's too thick to simmer without scorching, add a bit of water, but not enough to make it soupy. Simmer for 20 minutes or so.
stir in the yogurt and serve it with naan or basmati rice. Or both.
Oh god that sounds delicious. *drool*
Working on the vindaloo now, but I'll wait to write it up until I know it's good. It SMELLS good.
OK, it's damn fucking good.
2 TBSP butter
1 teaspoon turmeric seeds
1/2 teaspoon cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 teaspoon coriander seeds
2 teaspoons garam masala
1 chopped onion
2 cloves garlic, chopped
1 TBSP fresh chopped ginger
1 whole chopped serrano pepper
2 tsp salt (or to taste)
3 TBSP flour, preferably chickpea but wheat will do
2 1/2 tablespoons distilled white vinegar
4 fresh diced tomatoes (or 1 can)
6-8 skinless boneless chicken thighs, cut into 1-inch pieces
6 small potatoes, peeled, cut into 1-inch pieces
Melt the butter in a deep saute pan over medium-high heat, and add the first 6 ingredients. Saute until the seeds crackle.
Add the next 7 ingredients and cook until onions are brown on the edges, and translucent.
Add the vinegar.
Dump everything except the tomatoes, potatoes, and chicken into a food processor or blender and blend until smooth. Pour over the raw chicken, stir, let marinate in the refrigerator for at least 2 hours.
Add all ingredients into deep saute pan, cover, simmer 40 minutes. Serve with basmati rice and naan.
I put a new pork post on my home-ec blog: http://tightkitchen.blogspot.com/
I need to figure out where I left my quinoa cake recipe.
Now I'm hungry, and "fuckit, it's laundry night, I'm eating something out of a can" isn't going to cut it...