Cooking/Food Thread
04-03-2010, 01:04 PM
#147
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I just had a great meal... 10oz of magnesium citrate 
Lemon flavor is some ******* nasty ****! I blame the super rare 18oz prime rib I had Thursday (which was excellent, a little garlic and some horseradish). Let's just say I have gained 4 pounds in 3 days, and I'm about to lose that much in 1-4 hours. Or so I hope. I haven't felt hunger in days, and nothing is coming out that I eat. 
Lemon flavor is some ******* nasty ****! I blame the super rare 18oz prime rib I had Thursday (which was excellent, a little garlic and some horseradish). Let's just say I have gained 4 pounds in 3 days, and I'm about to lose that much in 1-4 hours. Or so I hope. I haven't felt hunger in days, and nothing is coming out that I eat.
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04-04-2010, 06:38 PM
#148
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Hell yeah! Tempura crab meat. For anyone who can accept artificial crab meat as a real food worthy of cooking, these little guys are good.
1 egg
1 cup of club soda
1 cup all purpose flour
Mix lightly and leave lumps, don't mix it to death
Season batter to your taste
rinse and dry meat, coat it flour, then dip in your batter, and straight to the fryer.
I used a little garlic powder, onion powder, paprika and salt for mine. The slight saltiness and spice mixed perfectly with the sweet crab. Came out super crispy and delicious. For about $5 I made about 20 of them, enough for 4 or 5 people an appetizer portion.
1 egg
1 cup of club soda
1 cup all purpose flour
Mix lightly and leave lumps, don't mix it to death
Season batter to your taste
rinse and dry meat, coat it flour, then dip in your batter, and straight to the fryer.
I used a little garlic powder, onion powder, paprika and salt for mine. The slight saltiness and spice mixed perfectly with the sweet crab. Came out super crispy and delicious. For about $5 I made about 20 of them, enough for 4 or 5 people an appetizer portion.
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04-09-2010, 09:03 PM
#149
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I almost never fail to amaze myself when I throw something together. Since I have been on a diet for the last two months I have been eating a lot of potatoes, since they are filling and low in calories and fat. I wanted some meat, and I just bought another pack of my artificial crab, so I made up a quick reipe in my head, and it turned out awesome. Cheesy potato and crab soup. 15 minutes from the time I started chopping till the time I was sitting down eating.
Portion for 3 servings:
-4 Yukon gold potatoes
-1/2 cup green onion
-1/2 cup sharp cheddar
-1/2 cup butter
-1/2 cup sour cream
-1/4 cup milk
-garlic powder
-onion powder
-paprika
-Old Bay seasoning
-Salt
-Pepper
-Sriracha (optional)
Dice and boil potatoes in salt, garlic powder, onion powder and Old Bay until soft, but not so soft it falls apart. Drain water, add a little more Old Bay, garlic, onion powder and paprika add milk, butter, cheese and green onions, stir to melt. Once melted, fold in the chopped crab meat and heat until warm, then serve. You can kind of smash up the potatoes a bit if it didn't thicken up enough. A little fresh black pepper on top and your good to eat. Guess on the seasoning, do it to your taste.
Portion for 3 servings:
-4 Yukon gold potatoes
-1/2 cup green onion
-1/2 cup sharp cheddar
-1/2 cup butter
-1/2 cup sour cream
-1/4 cup milk
-garlic powder
-onion powder
-paprika
-Old Bay seasoning
-Salt
-Pepper
-Sriracha (optional)
Dice and boil potatoes in salt, garlic powder, onion powder and Old Bay until soft, but not so soft it falls apart. Drain water, add a little more Old Bay, garlic, onion powder and paprika add milk, butter, cheese and green onions, stir to melt. Once melted, fold in the chopped crab meat and heat until warm, then serve. You can kind of smash up the potatoes a bit if it didn't thicken up enough. A little fresh black pepper on top and your good to eat. Guess on the seasoning, do it to your taste.
Last edited by NA6C-Guy; 04-09-2010 at 09:15 PM.
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04-11-2010, 04:11 AM
#150
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Location: NJ
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I've made this many times, and its awesome, though very spicy.
Thai Basil chicken
1/2 cup basil
2 cloves garlic chopped fine
Fresh chilli pepper sliced
1/2 onion sliced thin
2 tbl sp veg oil
1/3 cup water
1 chicken breast sliced thin
Oyster sauce 4 tbl sp
Soy sauce 2 tbl sp
Black soy sauce 1 tbl sp
Cook Rice
Heat oil
Fry garlic in oil
Add chicken til cooked
Add oyster sauce
Add soy sauce
Add black soy sauce
Add onion and stir
Add 1/3 cup water
Add chilli (red thai chilli) and basil(thai) and stir together a few times
You are done
Serve it jasmine rice
Thai Basil chicken
1/2 cup basil
2 cloves garlic chopped fine
Fresh chilli pepper sliced
1/2 onion sliced thin
2 tbl sp veg oil
1/3 cup water
1 chicken breast sliced thin
Oyster sauce 4 tbl sp
Soy sauce 2 tbl sp
Black soy sauce 1 tbl sp
Cook Rice
Heat oil
Fry garlic in oil
Add chicken til cooked
Add oyster sauce
Add soy sauce
Add black soy sauce
Add onion and stir
Add 1/3 cup water
Add chilli (red thai chilli) and basil(thai) and stir together a few times
You are done
Serve it jasmine rice
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04-11-2010, 04:16 AM
#151
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I've made this Jerk Chicken numerous times
2lb chicken Thighs with bone, or boneless
2 tbl sp jerk season Walkerwood brand (with scotch bonnet peppers), must use this Walkerwood.
Vinegar
Garlic 2 cloves mashed and chopped
Kosher Salt 1 tsp
Oil 1/4 cup
Mix all together
Marinade for 1 day
Into Preheated oven at 375 for 45 min or until cooked
Then Low broil for 10 min til outside is crispy
2lb chicken Thighs with bone, or boneless
2 tbl sp jerk season Walkerwood brand (with scotch bonnet peppers), must use this Walkerwood.
Vinegar
Garlic 2 cloves mashed and chopped
Kosher Salt 1 tsp
Oil 1/4 cup
Mix all together
Marinade for 1 day
Into Preheated oven at 375 for 45 min or until cooked
Then Low broil for 10 min til outside is crispy
Last edited by 95 avus blue; 04-11-2010 at 04:27 AM.
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04-11-2010, 04:22 AM
#152
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Spinach and Sun-Dried Tomato Pasta
This one is Awesome.
Spinach and Sun-Dried Tomato Pasta
Ingredients
1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts, or almonds
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
Directions
In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Spinach and Sun-Dried Tomato Pasta
Ingredients
1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts, or almonds
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
Directions
In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
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04-26-2010, 05:08 PM
#154
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Real Deal Holyfield, Super Authentic Mexican Homemade and Partially Store Bought Sante Fe Spicy and Mellow Chicken Chili
I got bored with all of the bland foods I have been eating lately, so I decided to whip up another masterpiece of culinary delight. It's not as homemade as it could be since I'm in a hurry and lazy, and just bought canned beans. Canned works better if you rise them all before adding them, to avoid the nasty milky bean juice in the can, and wash away any added salts and other crap you don't need. Not yo mamma's red meat and bean boring **** chili!
Ingredients:
-1 1/2 pound chopped chicken breast
-1 cup chopped red onion
-1 cup chopped green onion
-2 cup chopped cactus
-1 chopped avocado
-1/2 cup cilantro
-2 limes (juice, duh!)
-2 cloves garlic minced
-1 cup Valentina Salsa Picante hot sauce
-4 tbsp chili powder
-2 tbsp paprika
-2 tbsp salt (might want to do this one to taste)
-2 tbsp black pepper
-1 can diced tomato
-1 can corn
-1 can great northern beans
-1 can pinto beans
-1 can black beans
Making it is pretty straight forward, chop the stuff, cook chicken first until mostly cooked, then add the liquids first, add the herbs and spices, then add the other stuff and let simmer for a few hours in a covered pot or crock pot.
Still needs to cook down for another 2 or 3 hours before it breaks down a bit.
I got bored with all of the bland foods I have been eating lately, so I decided to whip up another masterpiece of culinary delight. It's not as homemade as it could be since I'm in a hurry and lazy, and just bought canned beans. Canned works better if you rise them all before adding them, to avoid the nasty milky bean juice in the can, and wash away any added salts and other crap you don't need. Not yo mamma's red meat and bean boring **** chili!
Ingredients:
-1 1/2 pound chopped chicken breast
-1 cup chopped red onion
-1 cup chopped green onion
-2 cup chopped cactus
-1 chopped avocado
-1/2 cup cilantro
-2 limes (juice, duh!)
-2 cloves garlic minced
-1 cup Valentina Salsa Picante hot sauce
-4 tbsp chili powder
-2 tbsp paprika
-2 tbsp salt (might want to do this one to taste)
-2 tbsp black pepper
-1 can diced tomato
-1 can corn
-1 can great northern beans
-1 can pinto beans
-1 can black beans
Making it is pretty straight forward, chop the stuff, cook chicken first until mostly cooked, then add the liquids first, add the herbs and spices, then add the other stuff and let simmer for a few hours in a covered pot or crock pot.
Still needs to cook down for another 2 or 3 hours before it breaks down a bit.
Last edited by NA6C-Guy; 04-26-2010 at 06:09 PM.
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05-03-2010, 07:33 PM
#155
So last night the movie V for Vendetta was playing on the BBCA. I decided to make the 'breakfast' that V made for Natalie Portman's character. It looked simple enough. I wonder how many ******' people did the same thing! Anyways, I found out it's called 'egg in a basket' and that **** was goooood.
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05-03-2010, 10:46 PM
#156
Good thread. Lots of really delicious looking stuff in here that I'm gonna have to try. I'll add in a few of my favorite dish's.
Baked Potato Salad
5 lb red potatoes
1 package of dry italian dressing
1 package of garlic and herb dressing mix
1/2 cup oil
1 cup mayo
1/2 lb bacon - cooked and crumbled
4 hard boiled eggs.
Cut potatoes into small cubes, put in baking pan, pour oil and dressing mix packages over all of it. Stir to coat
Bake at 350 for 1 hour or until tender - stir every 15 mins
Pour potatoes into large bowl, and add bacon, chopped egg, mayo, stir to coat.
Pork Fried Rice
Cook 2 cups rice according to package. Regular rice, NOT instant.
Chop up 1 pkg smoked sausage
Cook and chop 1/2 lb bacon
1 pkg frozen mix veggies
Soy Sauce
Onion Powder
Garlic powder
Chili Powder
Season salt
Cook rice, let it cool.
Quickly stir fry meat in 2 T oil and 2t soy sauce. Add veggies that have been thawed and drained.
Stir fry together, transfer to large bowl. Put rice in 1/2 at a time into pan, stir fry with the 2T oil and 2 T soy sauce. Once crisp to your liking, transfer to bowl and season to taste.
Baked Potato Salad
5 lb red potatoes
1 package of dry italian dressing
1 package of garlic and herb dressing mix
1/2 cup oil
1 cup mayo
1/2 lb bacon - cooked and crumbled
4 hard boiled eggs.
Cut potatoes into small cubes, put in baking pan, pour oil and dressing mix packages over all of it. Stir to coat
Bake at 350 for 1 hour or until tender - stir every 15 mins
Pour potatoes into large bowl, and add bacon, chopped egg, mayo, stir to coat.
Pork Fried Rice
Cook 2 cups rice according to package. Regular rice, NOT instant.
Chop up 1 pkg smoked sausage
Cook and chop 1/2 lb bacon
1 pkg frozen mix veggies
Soy Sauce
Onion Powder
Garlic powder
Chili Powder
Season salt
Cook rice, let it cool.
Quickly stir fry meat in 2 T oil and 2t soy sauce. Add veggies that have been thawed and drained.
Stir fry together, transfer to large bowl. Put rice in 1/2 at a time into pan, stir fry with the 2T oil and 2 T soy sauce. Once crisp to your liking, transfer to bowl and season to taste.
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05-04-2010, 01:28 AM
#157
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Join Date: Nov 2005
Location: Austin, TX yall
Posts: 846
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Yep. They are dry curing now and should be ready for Thanksgiving and Christmas. Ben @ Salt and Time Blog is providing the space at his new charcuterie shop in South Austin.
Wild Boar Chop before:
More boar, this is a pork chop being seared on a Le Creuset pan :
Pork Chop with Lemon, White Wine, Garlic, and Caper sauce:
Venison (I don't remember the cut, shoulder and/or ham):
The venison I cooked sous-vide. That is, the meat was in a vacuum-packed bag and then put into water at the desired finishing temperature (133F in this case) and then I seared both sides. I heat the water in a large pot and insert a roasting probe thermometer to reach the desired temp. It's tricky keeping the water at just the right temp though, it only requires a very small amount of flame (probably won't work on electric).
I've been experimenting with this method recently and have tried venison, hanger steak, skirt steak, sausage, and brisket. Everything has turned out excellent except for the brisket (2 hours was obviously not long enough).
Here's more articles and information:
http://www.seriouseats.com/recipes/2...ks-recipe.html
http://www.seriouseats.com/2010/04/s...e-chicken.html
http://amath.colorado.edu/~baldwind/sous-vide.html
http://cookingissues.wordpress.com/2...primer-part-i/
Chris
Wild Boar Chop before:
More boar, this is a pork chop being seared on a Le Creuset pan :
Pork Chop with Lemon, White Wine, Garlic, and Caper sauce:
Venison (I don't remember the cut, shoulder and/or ham):
The venison I cooked sous-vide. That is, the meat was in a vacuum-packed bag and then put into water at the desired finishing temperature (133F in this case) and then I seared both sides. I heat the water in a large pot and insert a roasting probe thermometer to reach the desired temp. It's tricky keeping the water at just the right temp though, it only requires a very small amount of flame (probably won't work on electric).
I've been experimenting with this method recently and have tried venison, hanger steak, skirt steak, sausage, and brisket. Everything has turned out excellent except for the brisket (2 hours was obviously not long enough).
Here's more articles and information:
http://www.seriouseats.com/recipes/2...ks-recipe.html
http://www.seriouseats.com/2010/04/s...e-chicken.html
http://amath.colorado.edu/~baldwind/sous-vide.html
http://cookingissues.wordpress.com/2...primer-part-i/
Chris
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05-04-2010, 08:00 AM
#158
Making this recipe I found online for the first time. It will cook for 8 hours in the crockpot today. I'll update later on if it was any good or not. 
Jerk chicken
Ingredients:
1 large onion, cut into 8 pieces
1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Preparation:
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
Jerk chicken
Ingredients:
1 large onion, cut into 8 pieces
1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Preparation:
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
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05-05-2010, 07:30 AM
#159
Just wanted to say the chicken was ******* AWESOME! I came home mid day and turned it down 1 hour. I would also recommend maybe just half the amount of habanero pepper. It wasn't crazy hot, but it was a little much.
I'll be eating the rest of it for lunch and dinner tonight!
I'll be eating the rest of it for lunch and dinner tonight!
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05-09-2010, 09:18 PM
#160
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Grilled Peanut Chicken
Just made some grilled hoisen chicken with homemade hoisen/peanut sauce. Not sure what distinguishes peanut sauce from hoisen (hǎixiān, or "seafood"), or if they are the same. Hoisen I think typically uses black bean paste, while the other uses peanut butter, or some form of peanut, but may still be called hoisen.
Hoisen:
I did a little playing around with amounts to fine tune the flavor, so you might want to do the same
-4 tbsp soy sauce
-3 tbsp peanut butter
-1 tbsp honey
-3 tbsp white vinegar
-1/4 tsp garlic poweder
-1/4 tsp minced fresh garlic
-3 tbsp sesame oil
-3/4 tsp Sriracha hot sauce
-1/8 tsp black pepper
Found it easier to mix if heated a little in the microwave, just 15-20 seconds. It takes a little time to mix the peanut butter, but it will go.
I then took boneless chicken breasts and cut them into pieces to go onto kabob skewers, and brushed them with the sauce and put them on a hot fire. Most people say don't brush sauces with sugar until it's almost done, but I prefer the little charred edges on the meat, so I brush mine throughout cooking. Just brush and flip until the chicken is done. I served these with some garlic and onion rice, with a few tbsp of the sauce mixed in. Made a nice simple meal, with some flavor other than bbq sauce.
I wish I had taken a picture, the meat turned out beautifully with perfect char and color. Tasted damn good with the little bit of smoke flavor mixed with the sweet peanut, garlic, vinegar and honey flavor of the sauce. Will do again soon.
Just made some grilled hoisen chicken with homemade hoisen/peanut sauce. Not sure what distinguishes peanut sauce from hoisen (hǎixiān, or "seafood"), or if they are the same. Hoisen I think typically uses black bean paste, while the other uses peanut butter, or some form of peanut, but may still be called hoisen.
Hoisen:
I did a little playing around with amounts to fine tune the flavor, so you might want to do the same
-4 tbsp soy sauce
-3 tbsp peanut butter
-1 tbsp honey
-3 tbsp white vinegar
-1/4 tsp garlic poweder
-1/4 tsp minced fresh garlic
-3 tbsp sesame oil
-3/4 tsp Sriracha hot sauce
-1/8 tsp black pepper
Found it easier to mix if heated a little in the microwave, just 15-20 seconds. It takes a little time to mix the peanut butter, but it will go.
I then took boneless chicken breasts and cut them into pieces to go onto kabob skewers, and brushed them with the sauce and put them on a hot fire. Most people say don't brush sauces with sugar until it's almost done, but I prefer the little charred edges on the meat, so I brush mine throughout cooking. Just brush and flip until the chicken is done. I served these with some garlic and onion rice, with a few tbsp of the sauce mixed in. Made a nice simple meal, with some flavor other than bbq sauce.
I wish I had taken a picture, the meat turned out beautifully with perfect char and color. Tasted damn good with the little bit of smoke flavor mixed with the sweet peanut, garlic, vinegar and honey flavor of the sauce. Will do again soon.
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