Saber Forum

ok here is recipe for yall,
a Texas/Cajun twist on chowder

2 lbs crawfish tails
2 lbs shrimp (18 -20 count)
Peeled and deveined

1 stick of BUTTER dont use a substitute you will mess it up
1 each of the following
red
green
yellow bell pepper
1 medium onion
Coarsely chopped

3 gloves Garlic minced

1 quart of half and half
1 pint heavy whipping cream

salt
pepper
Tony Chacheres (google it)

Melt butter in stock pot over med heat
add onion and bell peppers
sautee until onion is translucent
season as needed
add crwfish and shrimp
cook until shrimp just begins to turn pink ( if you over cook it shrimp will be rubbery)
salt pepper and tonys to taste.
add half and half and whipping cream
heat through
keeping an eye on shrimp
when almost totally pink remove from heat
taste and reseason to taste
serve over rice or a slab of cornbread


** some have done this and added a can of cream style corn and a can of whole kernel corn. I personally dont like that in this dish. it takes away from the seafood IMO**


after eating
 get a couch and crash
I actually pulled this from a cookbook i bought when my frist wife was having surgery. Yeah turn me loose in a gift shop run by volunteers and cookbo0ok done  by blue haired church ladies,,thats a win.

YUM! That looks awesome!

Thanks for starting the thread too, Revan!

No problem. I enjoy food and cooking almost as much as I do Sabers.

Me too! My love of food has also inspired me to brew beer as well. I've been brewing seriously for 4 years now. I hope this is the food/drink thread, though I can just deal with food here.

I am toying with the idea of homebrewing,,,but with so many on the market, at present im content just to purchase and enjoy others labor.

http://www.youtube.com/watch?v=hEQDllvuy1I# (http://www.youtube.com/watch?v=hEQDllvuy1I#)

All food and beverage talk is welcome and appreciated!

FEEEEEEAAAAAAASSSSSTTTT!!!!!!!

http://youtu.be/GM-bQsbrGs4 (http://youtu.be/GM-bQsbrGs4)

You'd get better beer at a fraction of the cost... Personally, I have sabers to save for! :D

The only disadvantage to homebrewing is the work involved. As a hobby, I don't see it as work though. It's always worth the effort and wait. I only drink commercial beer when I am given one, or if I want to try something for inspiration.

I am fortunate enought to have several local microbrews handy. that markety has expoded nationwide. THe locals range from some very good Karbach brewery's ROdeo Clown Double IPA
To rockwell taverns winterized ale.
A good number of local establishments are brewing their own and adding it to their menus. I am proud to say I have tried some very good beer round here.
as to the commercial one, does Shiner count? Brewed in Shiner Texas. THey only brewed  Bock for years. Awhile back they sold out and since then have expanded their brews and business exponentially.

I consider commercial brews to be those that are sold commercially, I know, seems a bt simple. With the microbreweries though, and now nanobreweries, the lines between commercial and home are beginning to blur. The prices are not blurry though... they are exorbitantly high, but one does usually get what one pays for. Homebrewers get the same, but at a fraction of the cost, and plus, like the sabers here, can be customized as desired depending on one's skill/experience.

BEER/SABERS/FOOD
decisions decisions decsions

that really is a toss up :-\

Dim Sum, anyone?

(http://2.bp.blogspot.com/-pu3lNRQ4eaA/TmGmiARny6I/AAAAAAAAAVM/7HrDTQy9ATc/s1600/dim-sum.jpg)

(http://media-cdn.tripadvisor.com/media/photo-s/01/05/04/d8/dim-sum.jpg)

(http://www.seriouseats.com/images/20110417-dim-sum-fung-zao.jpg)

Mmm... The good stuff.

Yes please!  ;D

Rice or potatoes?


*****


My latest find...love it...

(http://pprgiveawaysandfreebies.com/wp-content/uploads/2012/08/lrg_ture_lemon_shaker.jpg)

Just pure lemon flavor...there is also lime, orange, and grapefruit  :)

As a Chinese man, I'm going to have to go with rice ;D

Also, nice find!

Anyway, let me introduce you all to my #1 favorite food in the world. I grew up with this. Every time I go out to a Chinese restaurant with my family or extended family, they'll always order this for me before I can, haha. Unfortunately, despite my love, I just can't recreate it at home  :'( I always fail. *looks to Rel for help*

Behold... Cong You Bing, AKA, Green Onion pancake, AKA, Scallion pancake, AKA, the thing that came before pizza (according to legend).

(http://g-cdn.apartmenttherapy.com/1097814/01-ScallionPancakes_rect540.jpg)

I'm going to offer you pel'meni!

Pel'meni is a dish invented by the Komi people (a Finno-Ugric people of Northeastern European Russia) and adopted by Russians as their own. To make pel'meni, you need flour, salt, meat and water. You make the simplest kind of paste from flour and salted water, roll it flat with a rolling pin and cut into small circles three inches in diameter. In the center of each circle you put ground meat, and then pull some kind of origami. If you want to make Siberian pel'meni, you just fold the circles in half and stick them closed. If you want to make classic pel'meni, you do the same and then stick the opposite corners of the half-circle together.

After you've made raw pel'meni, you can boil them, fry them, or boil then fry. Boiling them until they float is the most common method. You can eat them with pepper or ketchup.

I still like my Man-Dogs

The first thing you need is to make the queso.

- 1 block of Velveeta Cheese
- 1 lb Jimmy Dean Hot Breakfast Sausage
- 1 can Ro-Tel Tomatoes and Habañeros
- 1 can Hunt's Fire Roasted Tomatoes
- some onion (onion powder can substitute)
- three or four garlic cloves (garlic powder can substitute)
- 6 jalepeños
- 6 habañeros
- 6 scotch bonnet peppers

1) chop the garlic and an equivalent amount of onion (if using powders, skip this step)

2) brown the breakfast sausage (ensuring that is is broken into small pieces) with the onion and garlic

3) remove the stem ends of all the peppers, cut them into manageable pieces, and chop them all in a food processor. If you have a weak constitution, you can remove the seeds. However, this is a recipe for MAN Dogs, not Sissy Dogs, so suck it up and make it right.

4) open the Hunts and Ro-Tel and drain out about half the juice (keeps the queso from being too watery)

5) cut the Velveeta into cubes

6) add everything into a pot (I prefer a slow cooker) and heat until melted together.


Now, for the rest of the Man Dogs

- 1 package of All-Beef Hot Dogs (I prefer Hebrew National) or sausage
- 1 package of bacon
- 1 package of buns
- 1 can of chili WITHOUT BEANS (I prefer Wolf Brand Chili) and for the love of Zeus, if you buy Hot Dog Chili, I will be forced to beat you. Hot Dog Chili is an abomination and only goes on the afore-mentioned Sissy Dogs.
- toothpicks

1) cook the bacon until it is chewy (not done. Chewy)

2) wrap the bacon around the hot dogs and secure with a toothpick

3) cook on a grill until both hot dogs and bacon are done.

4) toast the buns on the grill

5) heat the chili.


Okay, you're ready for a Man Dog, now.

Place the hot dog in the bun (removing the toothpicks, of course)
Put on a layer of chili and queso

Consume like the man you are while listening to the theme song from Orgazmo.

::click::
::Print::

Yes this just made tailgate fare when my Texans get back to Houston.
THanks Bro.

Yum! Do you season the ground meat, or just let the natural goodness remain untouched? Those sound awesome, Rina!

Glad I could help.

That's a standard dish that accompanies any cookout here in the Bayou City...

Had to wait to avoid a double post... ^This cracked me up^

Those sound good, Jev, but with 6 scotch bonnets (alone), it should come with a warning, albeit a brief and illegible one. :)

Scotch Bonnets and Habañeros are on the same Scoville scale, so in reality, it's 12 of them.

And other than that, MAN UP and eat the peppers. These are Man Dogs, not Sissy Dogs.

WAIT!! youre here too!!

Uh... yeah... ed_ification is also relatively nearby.

Ha! Good point... I mean warn those who don't like the heat. That would not be me however... These are right up my alley.

Yes!!!! we should gather and drink beer soon.

The warning is in the recipe. Specifically, Step 3 in the queso recipe.

After the holidays, perhaps. Things are kinda hectic this time of year.

I mean a real warning... a few stems isn't going to make a difference when dealing with the sissies! I've taken out too many sissies with spice and perhaps the stigma is just in my head...

What Jev has failed to add is that ice cream should be consumered immediately after waking up the next day,,BEFORE doing anyhting else!!
Something about the lactose killing the pectin before,,,,,commodeus exodus.

See previous statement about Manning Up.

Oh no I can and will consume many of these. the Blue Bell suggestion wasnt for the MANUP types,,but for them others that will sub bell peppers for the scotch and habeneros. I got a 20 dollar bill someone does it.

Sad thing is, I'm out of hot dogs! For this idea, only a Sahlen's (made in Buffalo NY - just like I was) will suffice, so this project is on hold for now. If it's hotter then the Kung Pao chicken I once made, then I shall be impressed!

I might mix in some Jalepeno sausage from a processor  near College Station Texas to this rather than dogs. Praseks makes some damn good sauasge, 50% venison, 50% pork,,yeah that my friends is winn,,err eating.

Oh yeah, Prasak's is great.

In fact, some of the best meats and barbecue come from the small meat markets in Texas. There's Prasak's, and in East Bernard, there's Vincek's Smokehouse, which makes the best chopped beef barbecue I've ever eaten. If you ever get a chance to go there, get the stuffed baked potato. They open the potato, slather on a crapload of butter, add cheese and bacon bits (REAL bacon, not that crap facon), then add a scoop of chopped beef on top of it. They'll add sour cream and chives as well, if you want (but I never get it.

What makes it so good is that the heat of the potato and the heat of the barbecue melts the butter and cheese into the potato, thoroughly soaking it in it. In fact, it's not uncommon for there to be a layer of melted butter in the container because THERE'S SO MUCH OF IT.

"Hello Dr Murillo? Yes Sir I am fine,,Look I am about ot emabrk on a fod binge,,can I get some blood pressure meds in advance?"
"No sir I know Im a in good health I just wanna be proactive"
"Yes sir I have damned good insurance"
"1230? Great see you then. Is that hot chick Stephanie still working for you? Sweet I may ask her out again."

OK, foodies. What's the most unusual thing you ever deep fried?

For me, it's a toss up between a frozen, battered Snickers bar or a turkey for last year's (American) Thanksgiving. For some reason, the Canadian T-Giving turkey wanted to be brined and roasted traditionally.

I'll never understand turkeys, but I just eat them anyway, so I suppose I'm leading my own discussion down the moot path.

What have you fried?

Monkey
Had deep fried monkey in the Phillipines years ago.
Yes i had been drinking excessively.

That sounds amazing. I'm a huge fan of spicy food, and I mean HUGE. What a delicious recipe. Thanks, Jev!

Scotch eggs are pretty good too.

Hardboiled egg with a shell of breakfast sausage, coated in egg and breadcrumbs, then deep fried.

Nothing wrong with that. How was it? (The monkey, not the drinking)

Not bad as i slathered it in Tiger Sauce

I had calf fries once. Surprisingly good once you get past the ingredients. (http://en.wikipedia.org/wiki/Rocky_Mountain_oysters)

Awesome! I'd try it!



Dude! That's just nuts!

Oh harharharharhar

I see what you did there... have a point.

AInt never gonna eat testiclurs of any creatures...just seems ,,,,,wrong.

I will tell you the reality that I have come to realize when dealing with ethnic foods, especially Chinese...without access to authentic ingredients and a proper wok it is going to fail.

So the best thing to do if wanting to make it at home is to do what you can with what you can get.

Buy a can of pizza dough (dough is easy enough to make but for this example, you get a consistent product to work with...I feel it is the dipping sauce that makes it taste noms anyway :) )

(http://2.bp.blogspot.com/_QCG3LzcZlqM/S9ji4U66dTI/AAAAAAAAC-0/GcourSYKm28/s1600/Pillsbury+Pizza+Crust+Giveaway.jpg)

Fresh scallions...use the green and white parts...cut the rough end off top/bottom, make short rings of the green and mince the white

Garlic...fresh garlic, mince, then smash into a paste with a bit of salt and red pepper flakes

Cut the pizza dough into four sections, flour the board, roll flatter and wider, add some garlic/whites/greens, fold over, flour, roll flat

Non stick or cast iron pan on high, rub with oil, once dry put in flat dough, flip once the edges brown (depending on your high and pan), check often

Put in a clean towel and cover, the gentle steaming will ensure nice chew and bite

Cut into wedges and nom

For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions, teaspoon of minced garlic, and dash of hot chili oil or paste

I will speak in general...always season the meat.

This to mean a touch of salt at least.

Salt causes reactions and heightens natural flavors.

Minimum salt.

Most often...salt, pepper, garlic...and sometimes touch of sweet (sugar/honey), onion, and/or sour (vinegar or minced pickle of some type)

:)

Sriracha sauce Winner

Dude...I love heat as much as the next guy (unless that next guy is Jev) but your penchant for excess heat is just nuts my friend.

So much heat for most folks just means over stimulated taste buds and next day Screaming Mimi's  

 :'(:-\ ::) :o ;D

Thanks so much, Rel :) I also agree with you about the authentic ingredients  :-\ I'm going to print out both your's and Jev's recipes for future use ;D


My grandpa could handle it. That man ate the spiciest food known to man without shrinking. My dad is also that good. I think I'm getting there. Thankfully I have their genes so excess spice isn't that bad ;D

Agreed! I just wonder if there's a specific seasoning called for by the recipe. I guess meat seasoning is universal, but if I'm going to make these things, I would hope it's as authentic as possible to the region it came from.

Rina?

While we wait for Rina I found this...and it makes sense, classic stuff  :)

(clipped)

The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms.

The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork.

Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat.

Various spices, such as black pepper and onions, are mixed into the filling.

(clipped)

Assuming salt to be fairly universal and thus unmentioned  :)

Thanks, Master Rel! I like where this is going! TheI think a plate of these would go well with a brew. I'm always looking for interesting food pairings twith my beers.

HAM

1 Spiral sliced bone in ham

CLoves, whole
Salt
Pepper
Garlic Minced
Wild Honey
Jim Beam
1 lbs bag of ginger snaps CRUSHED
orange juice

Season Ham to taste,,that kinda why i left it bland. you could brine if you choose.

In med Sauce pan on med heat
add some Jim Beam, honey, OJ, go heavy on the honey add the others to balance out the viscosity.
Heat through
place mixture in a spray bottle ( you can get one for a dollar or so)

Spray ham Liberally.
place whole cloves in slits of slice kinda to make presentatin but to add flavor as well.
with ham still wet
Pack crushed ginger snaps on ham youre basically adding a crust.
Tent foil over ham
Drink a beer

REpeat unil ham is done or youre outta crushed snaps.

let rest for 30 minutes, slice and enjoy.

Git out o' Texas ya damned hippie!   >:( :D ;D

+1

Dude...you did not just call me a hippie.

You are only 4hrs away...I will drive over and put my size 11 boot up your pepper pot!

Seriously...I have nothing but pure loathing and seething venom for hippies...don't make me come over there...guns or not...you will not see or hear me, until it is too late.

I will await your hippie retraction.

(http://05.images.fireden.net/wp-content/uploads/2012/05/no_country_for_old_men_tommy_lee_jones.jpg.jpeg)

::popcorn::  :o

A fight between the two most interesting men in the forum? Dang. I want someone to record this and put it on Youtube with "Duel of The Fates" playing in the background.

A classic way to revive a beef pot roast, as the flavor can fade or dull, is crushed ginger snaps  :)

I see your size 11 boot and raise you a size 13EEEE steel toed combat boot.

I also see your Tommy Lee Jones and raise you:

(http://www.chucknorris.com/images/89.jpg)

BRING IT!

+ 1

(http://9thcivic.com/gallery/albums/post/Popcorn_02_Stephen_Colbert.gif)

Like a typical Texan, insult someone and then laugh it off.

Let us make plans for a LED saber duel then.

With or without grappling, I would highly recommend without.

There are a number of conventions in your area and none in mine.

Let me know when...I will make arrangements to have it recorded.


*****


And to keep this on topic...

When making large hamburgers, press a dimple in the center of the meat once the patty is set on the grill or pan, this will help keep it from rising or center swelling.

The 70's called...they want their clothes and facial hair back.

What if he secretly does know how to grapple better than you can? :o

Loser cooks a meal for the rest of us.

Win.

Possible.

But this is a constant issue for any competitor...you always hope to work with someone higher in skill.

I have no fear of it being so either way, I can hold my own no worries.


*****


How about chili recipes?

Want to really stir the pot?  Let us discuss adding beans to chili  :D

if you add beans to chili you are dead to me

Won a chili contest in Texas, Galveston...with beans.

I am no Texan and will do as a I please...I add beans to my chili.

Though I would not call it Texas chili, that would require respect to the recipe and process, basic Texan Red has no beans  :D

Galveston county is full of hippies and tourists not surprising you got over on them.

This thread just got AWESOME!!

Hehe. Go the Chuck! Mind the beard-fist!

Beans in chili is anathema. Real chili has no beans.

If real chili isn't enough to give you the kind of gastrointestinal distress that requires a HAZMAT team on standby, you've made it wrong.

If you add beans of any variety to chili,,,you just made stew.

+10 to that!

If that doesn't work, then I suggest two bowls of lentil soup.

wth is lentil?

They are legumes of Ultimate WIND!

http://en.wikipedia.org/wiki/Lentil (http://en.wikipedia.org/wiki/Lentil)

and these are excellent for winding??
if yes then i must prepare some before seeing my ex wife.

She will not know what hit her... eat some slightly undercooked ground pork behind that, and we shall dub thee SULFURON THE HORRIBLE!  :o

That awkward moment when your colon has become a seething volcano of sulfurous magma...

Add your Man-dogs to this mix and it will be a murder-suicide...

I wonder if my daughters Vader mask will shield me ??

My mom is the greatest cook of all time. Period. Tonight, she is going to make her famous garlic steak cubes :D It's so great to spend a day tirelessly studying for final exams knowing that a home cooked meal awaits.

My mother was a fantastic cook, and she made a chicken and dumplings from scratch that would just melt in your mouth... I smile every time I think of it, because that was comfort food. I have yet to find a comparable chicken and dumplings anywhere else.

My mom's a good cook too, and she made lentil soup last night. ;)

So, today, I had oatmeal for breakfast, ramen for lunch, and garlic steak cubes for dinner. What did you guys have?

Cereal for breakfast, sandwich for lunch, grilled chicken for dinner.

Fresh chorizo and eggs, toast, roasted red potatoes

Salad with tomatoes, olives, pickled red onion, garlic croutons
Pene with roasted chicken in a smoked mozzarella sauce

Small banana split with my frozen banana ribbons*


*****

* frozen banana ribbons

When the starches of bananas convert to sugars the skin reflects this by changing from green to yellow...the brown spots and sections represent were the sugars have ripened.

So your bananas have gone a day or two past where you will casually eat them?

Let Master Rel help you out...

peel said bananas (I buy 4-5 lbs of quick sale for .99)
put in bowl
a teaspoon (the small one) of brown sugar for every 2-3 bananas
pinch of salt, fresh cracked black pepper for the batch
a tablespoon (the big one or three teaspoons) of cinnamon for the batch
smash with potato masher
put in freezer zip lock, press out all air, lay flat

Once frozen you can stand it up.

For deserts you can shave this with a potato peeler or cut into small cubes...by itself or on a sunday.

:)

Best of all, no banana ever need die of rot   ;D

i had no breakfast, frozen chicken fries for lunch, and crap chicken n dumplings from a box for dinner.

 

Ooooh! Can't wait until dinner this eve. My in-laws are coming from out of town for the weekend. My mother-in-law has ties to Goa, India, (Anglo-Poruguese-Indian colony) so she has a vast knowledge of how to construct a true Indian curry. This evening, we feast on the good stuff! I hope it's a Vindaloo too, cause, as discussed earlier, I like when capsaisin abuses every fiber in my body :) . I'll snap a photo (of the curry, not the spice abuse) later.

I foresee a good pass out on the couch after TPLA's Soresu this eve.  ;D

What's your favorite curry style, Saberfoodites?

That sounds sooo good, eerockk :) I'm a huge fan of Indian curry. There is a tiny, secluded Indian buffet where I live and I used to eat there all the time :) Indian food in general is just so amazing.

My favorite curry style? I can't pick; I love them all ;D

My mom also makes an extremely mean Indian lamb curry and a Chinese chicken curry that my grandma taught her her how to make, as well as a more Indian version.

Yummo! I do prefer the Indian varieties, but I like how Chinese (and other Asian) curries are lighter and a little easier on the system.

Is this day over yet?

My favorite is Thai curry as a general category, as with other curries it is always different depending on regions, ingredients, tastes, etc.

I do like Thai Massaman curry which is a more Indian style curry, but I do prefer Thai Red curry (Gaeng Phet) with fresh coconut milk, chicken, and jasmine rice

(http://www.templeofthai.com/images/recipes/red-curry-chicken-550x560.jpg)

It is spicy and hot without causing a numbing sensation lol.

I've never really liked Thai curry for some reason  :-\ As a kid I would eat it a lot but as I've grown older it just doesn't taste that great.

Well...that leaves more for me!

 ;D

I love Thai curry as well, despite it being the lowest on my personal opinions of curries mentally-noted list. (Bet you had to read that twice...)

Jasmine rice is great too, but I'll take a straight-up Biryani-flavored basmati, or even a straight-up steamed basmati as the base any day.

That image of the Thai red made me wish this day ended sooner!

Please pardon the double post, but as promised:

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00289.jpg)

          ^^Daal (Lentils)                                              ^^Steamed basmati rice                                    ^^Chicken and potato curry   


The heat was under control with the chicken and potatoes, but the daal (spiced lentils), were very spicy and added a very nice backheat to the intense flavors curries deliver.

The curry was made with a can of diced tomatoes, 4 chopped potatoes, and 4 chicken drums and thighs, and half a jar of Pataks hot curry paste. It was well worth the wait!

Please tell me you saved some for me ;D

Lol I also made curry tonight...red curry for me and miso soup for my wife.

I went vegi tonight because I forgot to buy meat...for some reason I had some chicken and then I didn't  :)

Potato, peas, onion, hot pepper flakes, pinch of brown sugar, fish sauce, garlic, two Thai bird chilies, yellow squash, red bell pepper, coconut milk (Thai import brand), two tablespoons of crunchy peanutbutter, and Thai Red Curry Paste.

Both dishes served with Jasmine rice.

I had roast duck and pork for dinner. Win.

Meat used as filling for pel'meni is usually spiced a little. Most recipes use onion and a small amount of black pepper, but I'm an onion-hater and prefer just pepper. You shouldn't use a lot of it, the end result should not be firebreathing.

If you use mashed potatoes or quark instead of meat, you'll get vareniki, or kolduny (Belarusian recipe) instead of pelmeni. Vareniki are usually half-circle-shaped, like Siberian pel\meni.

Quark, like a Paneer cheese?

Hmm sounds like fun  :)

Thanks!  ;D

So let us discuss that magic elixir of life...BBQ sauce.

To be clear, as we have several members in exotic (exotic to us, home to them lol) locations...BBQ sauce is that sauce that you put on meat (or veg if you lean that way) that you cook on the grill.

So it is actually grilled meat sauce, as true BBQ is a way of slow and low temp cooking...yes like most things we Americans love to make everything as complex as possible lol.

So do you make your sauce from scratch? modify a stock sauce? just use a particular brand?

This is one of my banner items, being a saucier I am a bit of a fanatic about my glaces' and sauces...but I will do my best to be on my best behavior  :D

My mom makes a bangin BBQ sauce.  It's sweet, not spicy but man, you cook chicken in it and it is the best thing ever.

I have no idea what's in it.

Yes, yes, and yes  :)

I do not always make scratch sauces, but most often I do.

Basic BBQ sauce for me is fruit, water, salt, sugar, black pepper, garlic, onion, and vinegar...cooked down and pureed smooth.

The fruit is often tomato, but as I am a true Southerner I do love me some peaches and peaches make wonderful BBQ sauce.

I have also used raisins/prunes, plums, apricot, pear, apple, and pineapple...but I find the stone fruit to be best if not using tomato.

I do like to add a significant amount of heat in the form of hot peppers...but at reasonable levels, so that people who still enjoy the taste of food can function afterwards  :)  I applaud those who like to eat food at a hot coal level of spice/heat, but that is not me  :)  

For one quart of BBQ sauce I normally add 4-5 jalapenos or 3-4 bird chilies or 1-2 habaneros.

A cool rule of thumb with hot peppers...cook early and have a building heat with each bite...or...cook late and have a sharp strong heat with the first and every bite...I prefer the slow burn.


*****

Ketchup is a favorite starter base, as is mustard.


*****

I am a fan of taking a cheap $1 BBQ sauce and using it a baseline to play with the flavors...reducing the sweetness...increasing the heat...introducing exotic flavors...etc.   I tend to have to cook for groups so any cost and time cutting efforts are welcome  :)

I had my suspicions! Every dish you've described/shared here had a boss-sauce on it! It's funny how like minds end up on the Saberforums... the sauce aspect is my fave when cooking. I am a gravy man-of-ill-repute (can we say w**re on the forums? Cause that's what I am). I would sell my body for busfare for a mug of good gravy, and then just walk home anyway. :D

Gravy is a hallmark of a decent meat service, the magic of a pairing between a saucier and a rôtisseur  :)

The thickening agent is key in my book for gravy.

Most people only have flour as a thickener and rarely do they cook the gravy long enough to break the starch or cook the flour out and it has a grainy or pasty texture with an unfinished taste...a big slice of yuck.

This is one of the main reasons to flour your meat before roasting/broiling, if it is that type...a steak of course would be right out lol.  The flour gets cooked all the way through and the resulting remains or the fond is what will make the gravy gleam like gold.

I am a fan of using dry gravy mix as a proofing agent, much like adding spinach to a green sauce to proof the green color, the dry gravy will provide a measure of assistance for a quick or last minute gravy.

Now pan sauces, which is a quick sauce much like a gravy without the thickening binder, is a different matter...these should always be made fresh at the last minute before service.

There are a few surprising tricks for a gravy guru to apply for flavor that most would find odd.

Take a basic beef roast cooked with root veg and mirepoix...once the roast and remaining whole veg (cut larger if you want the veg to remain viable for separate service) is removed the meat juices (water, fat, and collagen), the softened/broken veg, and the darkened bits of fallen meat (this is the fond or found) all of this is the fodder of gravy dreams.

If the meat was dusted in flour to begin with then that remaining fond will be tempered with completely cooked flour, blend this liquid and it will bind together...gravy.

There are many many quick binders out there, it is just that most people do not have them in the kitchen or do not treat them correctly, regarding gravy.

flour...MUST be hydrated and then cooked completely, slow process and can easily burn

corn starch...this is great for a binder but mix the starch on the side in a separate bowl/cup with a little of the pre-gravy juice and mix all the way before adding...if adding directly then IT WILL CLUMP...into little ugly globs of goo...tasteless mushy goo...don't do it...AND it must be brought to a boil for a minute or two to crack the starch and release the hounds

and many more...but one of the easiest to use is blending the cooked veg with the juice and fond...this will bond very nicely without adding any extra cooking...pull, blend, serve

One of my tricks that is an instant fix for a loose or thin sauce is potato buds or instant mashed potatoes...just a tablespoon or two will quickly thicken, provide a nice mouth feel, and only needs a minute or two in a hot liquid to hydrate...hydrate only in the sauce, adding precooked mashed potatoes to a sauce will thicken it but requires more time to bind and will change the texture

Flavor tricks...

Beef or pork...ground ginger snaps, a tablespoon or so will add an exotic flavor as well as thicken a sauce

Pork...applesauce...1/2 cup, bit of texture but mostly aroma and a familiar flavor

Pork or poultry...whole berry cranberry sauce, a table spoon or two adds a rich color, bit of thickening, nice punch of fruit flavor, and that touch of tart

Any roasted meat...pumpkin pie filling...from a left over pie or out of the can, a tablespoon or two will thicken the sauce, add a familiar harvest or Thanksgiving hint of flavor, some texture (smoothness), and a pleasing color

Yep...likes me some gravy!

(http://i.ytimg.com/vi/i2-pG-LDw4I/0.jpg)

Awesome! Thanks man! The only step I was missing there was the floured beef! That's a great idea!

We're having roasted beast tonight, and although we have a few dry packages, the drippings from mirepoix bed the beast sits on always get added, and yes, the beast shall be floured!

Thanks Rel! Photos to come!

I have yet to actually make my own barbecue sauce, but I plan to try some day.

When it comes to straight grilling, I like to use Jack Daniel's No.7 Barbecue Sauce.

However, if I am marinating something (be it chicken, beef, sausage, or whatnot), then I like to use a 50/50 mix of Hickory Honey BBQ sauce (brand doesn't matter, but I prefer KC Masterpiece) and fat free Italian Dressing (fat free is important, as the lack of oil allows for the two to mix properly). I also toss in some chopped garlic, lemon pepper, paprika, creole seasoning (only Tony Chacherie's will do), and a bit of Worcestershire sauce. Minimum of 4 hours marination (24 hours, ideally) and you have a deliciously marinated slab of meat to put on the grill. You can use the remaining marinade to baste the meat while its on the grill as well.

Take the #7 and just use 1/2 - 1/3rd in a bowl...then make it yours.

Once you have a routine then reduce the store bought until it is all you.

I would say based upon previous thoughts on your tastes that this basic process would yield a desired result

1 cup #7 JD BBQ sauce or ketchup or ketchup and mustard or mustard
1 cup of the hot stuff
1 cup  the sweet stuff

Hot  stuff...adjust to taste of course
5-6 habanero chilies, sliced into rings or diced or mortar and pestled
2-3 cloves (toes) of garlic, minced or mortar and pestled
3-4 jalapeno chilies, sliced into rings or diced or mortar and pestled
1 tablespoon dried onion (NOT ONION SALT, which is an abomination)

Sweet stuff...adjust to taste
1/2 cup brown sugar
1/2 cup of preserves...I would say peach, but blackberry or even apple jelly would be nice...I would leave grape out of this for now unless you are a nutter for grape jelly

Put all three cups into a high wall pot (you are not reducing, just melding flavors), stirring often, med heat, covered...15mins or so...let cool.

Finish with taste...I omitted salt as there should be plenty, but salt to taste.

Use as is with chunks or blend smooth

:D

The roasted beast with gravy (and Yorkshire pudding - ohmnomnomnom).

Here are some shots of the meal before service! Everything worked out great, Rel! The beef was ridiculously tender for sirloin tip. Not sure what happened there and certainly not complaining!

Surveying the damage
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00292.jpg)

The carved beastpile. OHMNOMNOM
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00293.jpg)

A shot of the gravy, potatoes, and Yorkshires
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00294.jpg)

Man, I love it when the in-laws visit for the weekend!

The Yorkies, meat, and gravy all looked nommy!

 :o

Yes, my wife booted me out of the project and took full ownership of it, and she did not fail in the least. As I wasn't the one who made it (this time), I can say that it was one of the best ones I had in a long time.

PIE!

Do we have favorite pies out there?

Especially curious about our out of ConUS neighbors...do you gals and guys do pie out there?

Two types to consider here...savory and sweet!

Raisin Pie. My grandma's scratch recipe. Absolutely delicious, and absolutely bad for you in every way.

I take off for a three day weekend of drunken debauchery and come back to this??
WTH have YOU PEOPLE  done to my thread???




Psst I likey Keep it up!!! Well doner folks.

Definitely something to try.

Oh, and I agree with onion salt being an abomination, and have to toss in garlic salt as well (though it's less of an abomination because, well, garlic). I hardly use salt at all, mainly because Tony Chacherie's has a LOT of it.

Onion powder and garlic powder are fine when you need a little of it but don't see the necessity in going out to buy an entire onion or garlic bulb.

Also, am I the only one that finds it highly annoying when someone refers to the entire bulb of garlic as a clove? Come on, folks... do a little research.

And you are not sharing said recipe?

 :-\

I prefer dehydrated onion flakes to powder if I am not using fresh, which I most often do.

I always have onion and garlic on hand ready to go!

:)

I don't have it... yet.

Your soul might disagree... :)

YUM!

Which of these look closest...then we will try to break it down

(http://s3.amazonaws.com/gmi-digital-library/3fdfd1d2-e254-4c39-8fd9-a4db39aee889.jpg)

(http://cookiescakespiesohmy.files.wordpress.com/2012/06/old-fashioned-raisin-pie.jpg?w=560)

(http://www.lynnskitchenadventures.com/wp-content/uploads/2009/05/Raisin-pie-Marthas.jpeg)

(http://food.sndimg.com/img/recipes/35/32/0/large/picVXcp8e.jpg)

(http://www.almost-amish.com/Website%20Images/Bakery/raisin350.jpg)

Dude, all it takes is a phone call...

Sure suck all the wind out of my recipe detective fun!

(http://persbaglio.files.wordpress.com/2012/10/20121029-155847.jpg?w=468)

Tardar Sauce the grumpy cat agrees with me...hurmph

CAT !! the other other other white meat.

Ok seeing how Christmas is nigh upon us

List your top 3 favorite pies

1. Pecan
2. Buttermilk
3. Mincemeat

1) Pumpkin (a classic)
2) Cinnamon Apple Crunch (nice variation on a classic)
3) Raisin

Hmmm in no particular order, as the pie in front of me gets higher marks  :)

cherry
apple
pumpkin

But honestly...I could write a dozen and say the same thing...pie is one of my favorite things in general.

chicken
Jamaican beef

cheery-apple
pumpkin-pecan
strawberry-rhubarb
etc.

PIE!

(http://www.standard.co.uk/news/article7086656.ece/ALTERNATES/w460/pieeating_228x289.jpg)

hmmm

Yeah that whole raisin thing ,,uh no its similar to eating barely dead roaches.


cheers

1. French Canadian Sugar pie
2. French Canadian Sugar pie
3. French Canadian, you guessed it, Sugar pie.

'Tarte au sucre' is a taste from my childhood from when I grew up in Quebec. It's like a butter tart in pie form, and so smooth in texture - like raisin pie but with no lumpy raisins.

(http://4.bp.blogspot.com/_cfbcm9YfB8U/SKEHIRpP5pI/AAAAAAAADMY/0C3U2oJo7Ho/s400/Tarte+au+sucre+009.jpg)

Gingerbread crust man is optional.

Oh no I disagree...I love raisins...I am just waiting for promised recipe...


A trick for raisins...plump them before adding to recipe.

In a pan or pot add raisins...add just enough water to cover them...if going savory add a pinch of salt and whatever seasonings are appropriate...if sweet add a dash of salt, a tablespoon of brown sugar, and cinnamon/nutmeg/clove/etc. (sneak in some black pepper  :) )

Bring to boil and let steep for a couple minutes.

Drain, reserve liquor (juice) as it is flavored syrup at this point.

Now add to whatever...oatmeal, cookies, pie, etc.

thees three things i will not eat
celery
watermelon
raisins.

Agreed.



Agreed.



(http://2.bp.blogspot.com/-Xxg9unq3Kx4/UD-PYI0c8sI/AAAAAAAABDk/D6QPUTEE0iA/s1600/GTFO.png)

:: walks awy head down::

stoopid forums

I cook with celery all the time, food does not taste right without it...simple fact.

Now raw celery...just crunching on raw celery...yeah, that is not going to happen.

If I  crunch on the smallest tid bit in a old salad (tuna, potato, chicken, etc.) it will stop me in mid bite.

Raisins and Watermelon...I could see raisins because some people never grow out of texture issues from when they were spoiled brats lol...but watermelon...it is sweet and watery...literally sweet water within a bite...this is odd to me.

I knew a guy who would not touch watermelon, tomatoes, and potatoes...he ate french fries with ketchup nearly every day...until I reminded him that ketchup was made with tomatoes and french fries were potatoes...what an odd guy...he refused to read the ingredients or just open his eyes...later that same year he was eating baked potatoes and salsa with chips.

the thing for me with watermelon came from my days in the NAvy, Drunk .on beach spitting sandy and water and peebles outta my mouth,,,do that a couple dozen times . Yeah I just outgrew the stuff,,watermelon , not booze.

Lunch choices for today

FOx And the Hound Pub
  Excellent fish and chips

RIb TIckler
 Excellent BBQ

Tran thuy something or other vietanmese Noodle house
havent been there yet, but m feeling a little froggy.

An abyssal-sized Pho should remove any frogginess! I swear that stuff cures the common cold!

Mmmm Vietnamese food...yum nom yum nom yum

Mushroom Risotto for dinner last night ;D

I caved and went to the Fox and the Hound
dang it those waitresses get better everytime i got in there.

(http://i124.photobucket.com/albums/p18/LH2man/Funnees/gifsFav/clint-nod.gif)

(http://images.wikia.com/glee/images/3/38/Orson-welles-clapping.gif)

...better looking by the pint   ;)

oddly i dint drink today. But that new dark haired gal,,,very easy on the eyes. I think I'm in love err lust.

 ::)

What's the matter with raisins? I like raisins. They're fun to stuff into various body cavities. ;D

(http://www.blindfiveyearold.com/wp-content/uploads/2012/10/awkward-moment.png)

Got word back from Subway...they are interested but not for this season...so I think that is a soft shoe version of no for now lol.

The sandwich in question was a hot pork (pulled pork), spicy bread and butter pickles (sweet vinegar base with tangy crunch), and light cole slaw (Southern cabbage and carrot slaw).

They tried it in their kitchen and were impressed with the reviews.

So many in the following year it may come back around.

Good news...I am getting a card anyway...free sandwiches...one a week for a year  :)

Nom nom nom nom nom

^^^ Seconded.



Congrats!

Rad, man!! Congrats... hmmm, this inspires me to cook some Beef Asado tonight. I hope I'm not out of cumin...

1 lb Beef stew meat
      4    Cloves garlic, chopped
      1    Onion, grated
      1 ts Cumin, ground
      1 ts Black pepper, ground
      2 cn Tomato sauce (or 1 large)
           Granule style beef bouillon
           Flour

From: http://recipes.stevex.net/recipe/carne_asado_(mexican_style_beef_tips_and_gravy) (http://recipes.stevex.net/recipe/carne_asado_(mexican_style_beef_tips_and_gravy))

Being down in Tex-Mex country I happen by Mexican-ish food quite often. Your dish makes me think of Carne guisada (cooked with gravy or with gravy). Carne asada (without gravy or grilled meat) is one that I prefer  :)

But the two are commonly exchanged beyond the Southern border :)

Good cooking tonight!

I am most likely going to make twice baked potatoes and salads!

Thanks Master Rel. Recall that I am a gray w***e, and how!  ;D

I have no tortillas in the house though, so this is going on steamed basmati and shall not last long.

If I didn't already say it here, I would sell my body for busfare for some gravy, and just walk home anyway. 

Erm, that was 'gravy' w***e, and we're cookin! Photo to come in around an hour or so!

Carne Guisada results!

Okay, so this stuff is awesome! I added 20% more of each spice but also added 2/3 tsp cayenne, used sirloin instead of anus meat, and added a very heavy dash (big blop) of Colon Blow sauce (http://www.hotsauceworld.com/colblowarhot.html).

Served on steamed basmati rice, and topped with shredded cheese, lettuce, and sour cream.

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00298.jpg)

Next time, it goes in the crock pot in the morning.

I really hope you mean ANGUS :P

Ooh! Angus sirloin would have been nice, but I wouldn't have dared to waste that in this dish. I'd rather grill angus beef. Anus meat is what I call the rump roast that was called for in this recipe.  :-[

OMG I checked this out just now...anus meat!

(http://moviesmedia.ign.com/movies/image/article/605/605092/jarjar_still_0_1113863942.jpg)

Spewed iced tea laughing so much!

Food looked good regardless of the cut :)

** note to self ::remove anus meat from all recipes from board members**

Thanks guys! It was like 'taco stew'... I will do this up again and sooner than later. Once and awhile, I eat better than my kid does! He had chicken nuggets cause he's 4 and doesn't like spicy things too much... this would have blown his mind, then it would have worsened. If I were Sith, he'd eat this every day.   ::)

I also would like to point out that "anus meat" would be awesome in this recipe, in fact, probably better than the sirloin I used. (I just the sirloin cause it was a day zero in the fridge - do or die). I'll eat almost anything guys, and silly statements are just for the jokes coming from me (just in case that wasn't already realized), and I'm not picky at all when it comes to anything. I'm grateful there was any meat in this version at all! :)

 

Just had bento for dinner tonight. It contained beef teriyaki, shrimp/vegetable tempura, four california rolls, miso soup, salad, and rice. Man, that was a great meal. Everything was perfect, except the teriyaki could have been a little better.

Tonight we had homemade calzone!

I made the dough, made it open face to allow the insides to cook and release steam...spinach, garlic, ricotta, mozzarella, pepperoni (cut into matchsticks), red pepper flakes, minced jalapeno (yeah I know, but I had it so why not :) )

And a made a red gravy (marinara) for dipping.

Made fresh blackberry iced tea.

A whole bunch of yum.


PS
Still laughing about anus meat...ooooh meesa no wan anus meat  :D

(http://gifs.gifbin.com/062009/1245833400_jar-barf.gif)

Taqueira Arandas in houston has the worlds greatest breakfast tacos.PERIOD.END.

Yum! What's in a breakfast taco? Tacos rule!

eggs,
bacon or chorizo
potatoes
refried beans
usually some pico de gallo or some variant
cheese
any combo or all the above
usually topped with a nice hot homemade salsa


go here and look
http://taqueriasarandas.com/menu_houston.html (http://taqueriasarandas.com/menu_houston.html)

YUM! Sign me up for that! Houston is kind far though... must make homemade versions...

the trick to homemade is the chorizo and the pico de gallo/ salsa. should be homemade and have cilantro.
not having cilantro is like taking a trekkie to tattooine,,,waste of time.

Aye cap'n. We usually have fresh cilantro in the fridge. Agreed that it goes in almost anything quite nicely.

ps these things are great for hangovers too!

Ohh, this homebrewer salutes you for that suggestion!

my work is done here.

now about that homebrew?

My cellar is always open to friends of homebrew. It's cold in London these days though. Wear a toque if you stop by! :D

As in london England ,,the UK,,Great Britan? Her majesty and such?

Greetings, fellow Jedi and not so fellow Sith, here's another lesson of Soviet cuisine from Rina Ascura. This time we shall discuss shashlyk.

What is shashlyk? It's a form of shish kebab from the Caucasus mountains, likewise adopted into Russian cuisine and many other post-Soviet cuisines, too. In my country, it is treated the same way as Americans treat BBQ: a hot, roasted meat dish that is prepared over hot coals during some friendly or familial social event, often in the country, dacha or a camping trip.

To make shashlyk, you need meat (usually mutton, but pork is used, too) that is cut into smallish pieces and pickled in vinegar before roasting. After the meat is pickly enough, it is put on small skewers called "shampur", with pieces interchanged with rings of onion and cut tomato circles. Then you put the skewers onto a skewer stand built over a campfire; more professional apparatuses called ''mangal'' are also used, which look like metal boxes with hot coals. Remember: if you use a campfire, you should wait until all flames are gone and only hot embers remain. Then you slowly rotate the shampurs until the meat is well done from all sides. Then you eat them!

Nope, London Ontario, 2 hours east of Detroit MI, or 2.5 hours west of Buffalo NY.

yeah thats more doable after the first of the year I have one kids bday this weekend and the ohter kids bday on the 20th.
for a force point guess what ineed to stop doing in Febuary?

I have a Huge Bon Fire planned for New years Eve,,this may make the menu.

Now those sound great, Rina! I've been looking for an excuse to light a winter campfire this year. This provides me with some justification, and then some! Thanks!

I was hongry different than hungry,,,I'll splain later ,,anyways I was hongry and only had a few pesos on me,,,Value menu!!!!
So I jump in the truck and head to ,,,Burger king,,,hadnt been there in a while...3 bucks cash and some ash tray change....yeah three bk burgers with bacon.

total 3.25 SOCRE
Taste I dunno nif they were good because i was hongry or cheap or maybe maybe just maybe they were good. I will let you know in 2.5 hours. it usually tkes that long for BK to affect my system.

Hey Master Rem! I've been seeing pulled pork on just about every food item imaginable and at just about every food location I pass. Subway cut their own throats by waiting on your idea! They're going to be the 'restaurant' that releases this a year after the fad, just like everyone did with portobello mushroom caps and goat cheese circa 1999.

Just thought I'd share that observation with you! At least you got your card, but note that you were ahead of the game with that idea - now Subway is going to be behind if they release it. Point for your foresight on pulled pork at Subway!

Thanks  :P


I just made a bunch of meat...I had planned on an event that fell through and had to cook it off  :)

1.5"-2" bone in pork chops
pork riblets (small flat bones and lots of meat)
9 lb turkey
sweet and Idaho potatoes cut length ways in forths and baked

All the meat once in the rare stage was drained on excess juices, slavered in my homemade honey black pepper BBQ sauce, then baked off a bit more to set the sauce!  (currently resting right now...so hungry!)

Why is Texas so far away from London...

Because you are lucky!

lol

:)

Certainly not in this case!!

Lol...just ate 5 riblets...OMG...sweet tangy and that pop of fresh cracked black pepper...Yum!


 :D

ANybody got a good recipe for homemade onion rings ,,i am wanting somwe about now. No not something youve looked up on the interwebz ,,i can do that ,,but one you have tried.
T I A

For an interesting change, try Japanese Tempura Batter mix and follow the instructions on the box. (Need to ice the batter before frying). The tempura batter is exponentially lighter than a beer batter would be, and still has that onion ring taste that I think you have a craving for.

Dang, now I could go for some of those! :D

http://japanesefood.about.com/od/tempura/r/tempurabatter.htm (http://japanesefood.about.com/od/tempura/r/tempurabatter.htm)

The primary issues with onion rings is temperature and process.

Of course a decent onion (fresh), seasoning, and batter is important but the temperature not being high enough is the usual culprit.

So fry in oil or bake?

You can bake them, the benefit with this method is that the oven stays warm for some time which gives you access to keep them warm if not consuming all or if serving a group.

450* for 18-20 mins in oven

If frying, there are two methods...deep fry where you drop in the oil, best if a thermostat regulated frier...skillet/pan fried, oil halfway up the rings or shallow fry.

Regulated deep fry will give best results but if not than a cast iron skillet can provide great rings, just let the rings cook a bit more then you first want think then flip over...75:25 rather than 50:50 cooking time per side, this will help set the batter.

Either path...

cut thick rings, keep the ones that are about the same size (chop the rest and freeze them for future cooking...the frozen onion will break down quickly when cooked later)

three process stations...first is seasoned flour (salt, pepper, cayenne, etc.), then buttermilk and egg, finally a crisp (crushed potato chips or panko or bread crumbs or other)...the flour creates a dry surface for the batter to stick to and the crunch adds...crunch...you can also go back through the station a second pass for a thick crust.

A beer batter (does not work that well in oven...fry)...think pancake batter consistency...in one bowl...flour, seasonings, beer...single dip will create a thin layer with high potential for open areas, so most times double dip if thin.

And finally season immediately out of oil or oven so the salt/seasonings stick to the rings  :)

never been a fan of oven fry ,,,,and i have lots of cast iron ,,best cookware ever,well next to copper.

Someone said something about Russian mustard. I bet Putin is happy.
NOw enlighten me please

Russian mustard is a sharp, strong hot mustard, prepared from an Indian mustard seed and high acid (~6-9%) distilled white vinegar, with salt, sugar, and vegetable oil. Mustard flour is diluted with a hot water in Russia, resulting in more efficient allyl isothiocyanate production and thus a sharper taste. Indian mustard has less heat-sensitive glucosinolates, so hot water does not reduce the pungency.

From http://en.wikipedia.org/wiki/Mustard_(condiment) (http://en.wikipedia.org/wiki/Mustard_(condiment))

Like German Feuersenf but better.

Putin be damned. If I could, I would make him eat a dozen jars of this stuff.
http://www.flickr.com/photos/lipovetskyphoto/6932193876/ (http://www.flickr.com/photos/lipovetskyphoto/6932193876/)
 - this brand is the easiest to find in North America. And it's a kick-ass mustard.

(http://flyfood.ru/image/cache/data/6c151cca-1eaf-11de-a882-001e8c6215cb.resize1-500x500.jpeg) this is a local no-name brand. Just as good.

I sent a message to my mom who's meeting her friend for lunch, and she said she found three varieties of Russian mustard. Tomorrow, I'm going to take a few Double Cheeseburgers to the next kriffin level...  >:(

BRING IT!!!  ;D

Review to follow.

OH BTW lunch was

 Appretizers
fried calamari
3 cheese spinach artichoke dip
firecraker shrimp

lunch
Firecrack Tilipia sauteed shrimp
rice and sauteed carrots and broccoli

Nap begins  in 5
4
3
ZZZzzzZZZ

I had a deer burger the other day. Amazing.

My top five favorite breakfasts:

1. Toast with a sunny side up egg on top on it

2. A sandwich consisting of two buttered pieces of toast with hash browns and scrambled eggs in the middle (buttered side on the inside)

3. Bagel with cream cheese and jalapeno bits in the bagel itself

4. Toast with spam and a sunny side up egg on top of it

5. Bagel with cream cheese and lox

Fried Mon Calamari? Admiral Ackbar hates you!

Admiral akbars offsping were onthat dish me thinks.

Mon Calamarians are red meat, actually. Sirloin steak of Mon Calamarian served with mashed potatoes, garlic bread, and good old corn.

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/DSC00306.jpg)

Oh, and Rina, my mom brought me 3 types of "Russian" mustard. Two of them were made in Poland (???) and the other was Guy Fieri's Habanero mustard. I chose not to show them off to avoid insulting you. At least my mom tried! :)

Yep good effort mom!

The plate of food was looking quite nice!

What sort of pan did you make the corn bread in?

It has an unusual and interesting shape  :D

I just happened to grab two heels, but that's just a butter/garlic toasted kaiser bun.

I am sorry, I misread your description!

Either way, the meal looked great.

I was intrigued by the shape of the kaiser rolls, thinking they were corn bread...I went to the store and picked up a couple mini cast iron pans, single serving...the same size as the rolls...the end result should be corn bread with that shape.

Your pic...my misreading due being distracted by what I thought it was...now I will have a new process to play with!

Point!

lol

 ;D

Tortilla Soup... it's cold and this is calling my name!

Ingredients:

1 cup chopped onion
4 cloves garlic, minced
2 to 4 Anaheim or poblano chili peppers, seeded and chopped
1 tablespoon cumin seed
2 tablespoons cooking oil
1-1/2 cups fresh-cut corn kernels (about 3 ears)
3 medium tomatoes, chopped
2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
1-1/2 cups coarsely shredded cooked chicken
1/2 cup snipped fresh cilantro
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack cheese (4 ounces) (optional)
Tortilla chips (optional)
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Directions:

In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

Sounds good to me.

Maybe try the tortilla part a little different?

Fresh or soft flour tortillas, cut in half and then into 1/3" ribbons, hot pan with little bit of olive oil and butter, brown them until just crispy, serve on top of soup.

A pain compared to crushed chips but tastes yum yum yummy!

 ;D

I was thinking the same thing, Master Rel. I need cilantro and tortillas, so fresh torts will certainly fit the bill here when I hit the grocery store. Going to sub ghost pepper sauce for all the peppers called for too. Doomed, shall I be.

Seek the "Mother-in-law" mustard. It's close enough to the domestic ten ruble stuff and it's good.

Peppers in the stock/soup early will create a slow burn that builds with each bite...added later it will make the heat level higher at first bite.

:)

That's similar to beer hopping, Rina! A bit of sauce goes in at the beginning, and some at the end for that good old get-up-and-go feeling. :D

Seriously, not even a drop of this ghost pepper sauce made my whole head hot when I tried it. I love the endorphin buzz that causes though.

Errr.... That was not me, but the Blue Elephant.

Ooops! Hit the wrong quote button! I do that a lot... извините Рина!

I figured it was a late night of beer tasting lol :)

Distracto-work strikes again! (Not saying you're wrong though!)

Work is a four lettered word !! Watch your mouth mister!! we dont tolerate that kind of profanity!

So I am thinking of Taking a venison loin and Carving it up medallion style and Grilling it.
THoughts?

Yum! Slow and low will win that race! YUMMO!!

Between my roomie and I doing 5 game management hunt we knocked down 23 deer this year, one more hunt last weekend of Jan. Needless to say I wont be buying beff this year. Prolly gonna drop a couple of hogs too.

Right on, Revan! My chest freezer is jelly, as is my lust for meat! Hogs too! Awesome!!

The hogs are running wild here, No tags needed just drop em.

It's win-win for a carnivore... 500+lbs of meat running around as a nuisance. I don't think it gets any better... makes me wanna go on a road trip with a case of beer or two... (for after the meat-gathering, of course). Organic pork! I'm in!

As there is so little fat, if it were me I would not grill as this will dry up small pieces, unless you like drier meat?

I would cook medallions in a wide pan with plenty of room so the pieces do not touch, med-hi heat, so them will not steam each other...season heavily...olive oil and butter...put fresh cut garlic/onion/hot peppers if desired on plate then set the hot meat on same when pieces are done...when all pieces are done, drain off oil, wipe down, bring pan back to temp, put all back in pan to warm the onions and garlic through...serve.

Should be rare...med-rare at most.

:P

that sounds good as well,
I was thinking of drizzling with EVOO wrapping in bacon,
wrappin that in foil, then layin it on the coals.

How about cook the whole loin, then carve into medallions?

THen there is that too.

If you cook the whole thing, you won't lose as much moisture, and then it can be carved to order... easier for leftover grabs too if it's already cooked. Still jelly here...

Or I could go all Native Texan and batter it then deep fry it,
Rice and gravy
Mustard greens
Iced tea.
Peach cobbler/ Blue Bell Homemade Vanilla.

yeah i may have to let my inner rednek loose tonight.

I roasted the thing at 275 for a few mintes, a little salt some pepper garlic,,,,then i wanted some kind of pan sauce or something to compliment it ,,,,,,not enough fat or juice for a pan sauce,,,so i went with horseraddish. Yep Figured i use it on prime rib why not prime bambi mama? turns out it was a nice fit.

All smiles here. How was it, man?

I suspect it was a bit...doey   ;D

Oh deer... hahaha. I would have been fawning over that meal!

Actually no. I wrapped it in foil. and had placed the pan away from the heating element.

::RIMSHOT::

That was funny...a joke that is easy to fallow is always welcome!

 ::)

Here's another lesson of Soviet cuisine from Rina Ascura! Nowadays we'll talk about a genuine Russian recipe.

This is called vobla, and this is basically fish salt-cured whole. To be precise, vobla is a specific species of fish, an endemic subspecies of roach fish, but any other freshwater or brackish water fish prepared this way is also usually called vobla.

You need some live roach or similar fish and a lot of salt. You put live fish in a small tub or a similar container and salt the water until you've got an oversaturated brine. The fish must breathe the brine and die in it for best taste. Then you put some heavy-ish press thing over the fish and leave it for three days (summer) to a week (winter). After this is done, you hang each fish to dry in a cool, dry place. After a week or so it will be ready to eat.

It looks somewhat unappetizing, smells terribly and has its intestines still in, but believe me, that's just as planned. You use a knife to peel off its scaly skin, clean out the intestines and cut off its head, then use your hands to eat vobla. It's best eaten with beer.

you had me at beer.

Easy-to-fallow jokes makes me red with delight!

Rina...I have known handfuls of people for whom English was a second or third language...your English, at least in writing is quite good.

Surprisingly good.

Your roach fish...much less so.

Sounds awful!

lol

I have had a green onion soup, okroshka with fish...and...a spicy pickle soup with beef tendons, solyanka.

As a saucier' I have studied many cultures' soups and stews.

:)

i like honest ot goodness Kimchee.

Then I am humbled (good luck with that one!  :) )

That is offal!!

Lol oh you stag!  You did not moose that one...point!

 ::)

Every foreigner says so, until they acquire the taste. It's really good. It's also traditional to knock the fish on a table before you start eating it.

As with all foods, I celebrate and support your liking of it!

More for you  :)

I am sure there is some mundane food here in the USA that many outside the states would find odd, ugly, or gross.

I know that peanutbutter is seen in some places as nasty and inconceivable as a food...but I would say that 99% of Americans grew up on it.

So even without going to the odd side of the house I am sure there would be issues from nearly any cuisine from those outside the house  :D

Hey Rina...I have a recipe for a Bloody Ivan...a drink made with borscht and cherries  :)

In Argentina, this is certainly the case. Kids look at peanut butter like it's brussels sprout spread!

So happy I'm not allergic to peanuts...

I just remebered thqnks to yall i have a whole in of spiced pecans that i got for Christmas. Yeah im goping to watch ESB and get back to yall.

Cornbread!

What do you do different than follow the basic directions?


I add creamed corn.

Replace the liquid with creamed corn and it will guarantee the moisture content, gives more corn taste, and is an easy step.

 ;D

Corn bread...add creamed corn or hot peppers is a common side step, as is adding whole kernel corn nibblits.

Corn Cake...add sugar...I use a blend of brown and white sugar, cinnamon, nutmeg, and black pepper.

Replace the liquid with cold pack pumpkin (the canned pumpkin, not the pumpkin pie in a can...though that sounds good also) for another moist corn bread with extra vitamins and minerals as well as taste.

:)

One thing I've discovered recently is Agave sugar (syrup). As a sugar replacement, it is amazing! I bet it would be a nice addition to cornbread!

http://en.wikipedia.org/wiki/Agave_nectar (http://en.wikipedia.org/wiki/Agave_nectar)

Wouldn't mind trying it in a Mexi-Belgian ale recipe... it's expensive though.

Actually use Agave syrup because of a minor sugar intolerance. Love it in my coffee!!!

What to do with two pork tenderloins and a whole load of charcoal and applewood chips... Smoke em!

Three hours of slow and low with generous additions of applewood made for an amazing welcome home dinner for my parents who were away for two months. The long prep time was worth it, and next time, I will use black cherry chips and smoke up a beef something or other. Southern BBQ is worth more than its weight in gold - that is a promise!

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0076_zpscbd63202.jpg)

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0077_zpsf4384dc5.jpg)

Marinade: 4 hours

- 5oz white vinegar
- Three tbsps white sugar (I was out of brown)
- Large pinch of salt and pepper
- 1 Heaping tbsp of chopped garlic
- 2oz Worchestershire sauce
- 4 oz of Rufus Teague's dry rub powder (directions: Rub on meat - hahaha no $#!t)

Cooking: 3 hours

Coat pork again with Rufus Teague's dry rub, and then coat with BBQ sauce. Smoke on indirect heat for 3 hours at a temp around 250F with applewood chips placed directly in the coals. When done, rest tented for 10 minutes, slice into medallions, and serve! There was more flavor than I can describe in one post. Well-well-worth the wait!

Shame you did not load up the grill with veg to use all the excess radiation and smoke  :D

It it hadn't been 14F and windy out, I might have. As it was, after an hour and a half in the charcoal smoker, I infused a great amount of smoke aroma into the pork, but it was just too cold to finish the job (170F-190F, but I didn't have 4-5 hours). That's when they went on the 'que for the other hour and a half, and I was fiddling with the knobs the whole time to keep the temp steady at 250F. It was like playing some perverse musical instrument while freezing my butt off. Good times and soooo worth it! I served the medallionized pork with oven roasted potatoes and steamed green beans. My mom brought some kraut (gramma's recipe - ma does it well, I have to say!), a nice Niagara region cab sauv was opened, and Bob was yer uncle! (And Jennie yer aunt!)  ;D

I have a feeling that I'm going to smoke every kind of food under the sun in that thing come warmer weather...

Got bored and pulled out the dutch oven this eve. I've been on a slow-and-low kick with my meats these days, so decided to use the two remaining pork loins that I had in the freezer.

I rubbed to pork down with that Rufus Teague's meat rub (http://rufusteague.com/product_info.php?cPath=21&products_id=40) I used in a previous post. It does the job.

The rubbed pork was placed onto a sausage mat (4 sausages sliced in half). That meat monstrosity sat upon a bed of chopped onions, carrots, celery, apple, garlic, salt + pepper, mirin, and a dash of oil.

It looked like this:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0082_zpsdf5ed31e.jpg)

I covered that with tin foil and cooked it for an hour at 230^oF. When that was done, I took the foil off, covered the pork with sliced oranges, and cooked it for another hour at 230^oF:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0083_zps9b8a82ed.jpg)

After 2.5 hours total cooking time, the meat was ready!
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0084_zps3b3b7449.jpg)

I tented the meat in foil for 10 minutes to let it rest, then I set upon it savagely with a knife.
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0085_zpsaffdaef3.jpg)

Pleased, I plated this one up for my wife. Mine didn't seem to stick around long enough for photos!  ;D
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0086_zps0d7115b4.jpg)

Oh, and Rem, my gravy conisisted of a pouch of Poutine sauce from a restaurant chain in Quebec, the drippings from the pan, 3oz of that wine seen the photo above, and 10 min to simmer it altogether. The gravy was my fave part!  :P

Looks great!

And Poutine gravy...hmmmm yum!

Point!

WWYD (what would you do) with...

(http://2.bp.blogspot.com/-j291Y0vD0nI/T96G0b8A5XI/AAAAAAAAE5E/WYGTbr8IAWQ/s1600/Spam.jpg)


Something other than throw it away lol.

A recipe for using Spam as the highlight or focus element.


I make a Tex-Mex breakfast that the kids like...

Migaspam!

1 can of Spam (low sodium if I can get it)...sliced into pinkie sized strips

3 flour tortillas...sliced into the same width strips

6 eggs...whipped with salt, pepper, and 3 tablespoons of water (the water hydrates the egg proteins and helps them to be fluffy)

1 jalapeno...diced

1 small onion...diced

cheese for finishing


In large skillet dry cook the spam until crispy, pull, set aside.

In same pan add butter and tortilla strips until crispy, pull, set aside.

In same pan add pepper and onion, once they have some color add the whipped eggs, scramble.

Once the eggs are set turn off heat, fold in the spam and strips, top with cheese.


Yum







 

in Australia, its vegemite  ;D I'm an Aussie, and I loves my vegemite on toast! Not something I eat very often as quite honestly I'm naughty and slack with brekkie, often having brunch instead :P but I do loves my vegemite! I remember a camp I was a peer tutor at a few years ago, there were those little single serve containers of vegemite, and the tutors were making bets as to how many someone could put on their toast, eat it all, and keep it down!  ;D
vegemite is a love it or hate it spread! my sister wont touch it, my dad adores it.

personally im not much of a fancy food person. im a very fussy eater, and on top of that i have food allergies- the strangest being im allergic to ginger. yep, ginger. its only really appeared as ive gotten older (that or i just didnt notice it as a kid). ginger is sadly in a lot of foods, and a lot of sauces. and it also means i cant eat gingerbread! :'( i used to love gingerbread! its also a family tradition that we make a gingerbread house or village (lots of itty bitty gingerbread houses!) every christmas, so my sister trialed and errored until she found a gingerless bread like biscuit recipe that works very well for house building!
my gingerbread house village from last year, complete with gingerbread people and trees! very popular with kids, though can be just as popular with adults. villages are easier to make (anyone whos made a gingerbread house knows how difficult they are to put together, and love to collapse on you either while trying to ice them together, or part waay through decorating, but coz you are working with smaller pieces its much easier!), and it means people can take home (or eat then and there) their very own individually decorated house! dont get me wrong though, it still took hours to put together. and as a guide the houses are only a couple inches tall :)

(http://i411.photobucket.com/albums/pp195/b1ondeange1/temporary-18.jpg)
(http://i411.photobucket.com/albums/pp195/b1ondeange1/temporary-17.jpg)

as far as food food goes however, i do have a favourite recipe that i found last year online- apricot chicken! a lot of recipes call for moroccan seasoning- but i have allergic reactions to it. others call for french onion soup mix- my sisters allergic to that. this recipe however is safe for both of us! i will track it down and post it! if you are a bit of a sweet tooth but like the slight taste of spices this is very nice, and if you cant stand spicy food in any way then you simply reduce the amount of spice. this isnt a recipe for people who like their food hot or spicy though.

heres the recipe as the interwebs provided it!

Apricot Chicken Casserole
2 tablespoons oil
1.5 kg chicken drumsticks/pieces
¼ cup plain flour
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon turmeric
2 cups chicken stock
2x 400g tins apricot halves (or 1 large tin), drained, juice reserved
4 medium carrots, peeled and chopped into 2cm chunks (optional)

Preheat oven to 160°C.

Process/blend half of the drained apricots with 1/2 cup reserved syrup.

Put chicken pieces into a plastic bag and add flour. Shake flour through until pieces are coated. Heat oil in a heavy based casserole dish. Brown chicken on all sides, in two batches. Remove chicken from pan and set aside.

Sauté onion and garlic in the same pan until tender. Stir through spices and fry one minute until aromatic. Add chicken stock and blended apricots and juice, and bring to the boil, scraping bits off the bottom of the pan. Return chicken legs to pan and reduce heat to a slow simmer. Add remaining apricot halves and carrots. Cover dish with lid and transfer to the oven and cook for 1 hour. Remove lid and cook for a further half hour.

Serve on top of steamed rice, sprinkled with chopped fresh coriander or parsley.

i prefer making this recipe using beef instead of chicken, as i love my red meat! it makes the meat so lovely and tender! obviously use beef stock instead of chicken stock :P im slack and dont bother to flour my meat beforehand, if you do this you will need to use something to thicken the sauce later (next time i plan to do it right and see how much better it is! im sure it will be!). im also further slack, i cook it in a big pot, and dont transfer it to the oven, it turns out quite fine just leaving it to simmer on the stove for whatever length of time i end up leaving it (similar time to the oven time id say). can you tell im not a cook?! you do have to make sure about halfway through to remove the lid, otherwise you wont reduce the liquid down enough. i daresay itd work well in a slow cooker. excellent for a group of people as it makes up a fair bit, we took it to a family casserole night where it was very popular. it also tastes equally yummy reheated for lunch or dinner the next day!
oh and personal preference, i use two tins of apricot nectar instead of using two tins of apricot halves then blending one tins worth :)

Ginger allergy eh?

That sucks.

A bit of bad and sad news...turmeric is in the ginger family.

:(

But if you had no issues then sweet!

You can try a bit of clove and Szechuan peppercorns to give that zip if you need to replace the ginger or turmeric.

Tumeric I have no problems with, bizarre as that is *shrugs* I don't use it very often in cooking, but when I do I'm fine. I actually have allergies to the ginger plant too, come up with hive rashes if I touch the plant. The allergy isn't serious/ life threatening, but I prefer not to feel sick as a dog and have an itchy mouth after eating yummy food :P

Hey all,

I have a penchant/problem for/with being a little on the dramatic side when it comes to my hot dogs. I'm hoping to eventually start a series on my YouTube called EeRocKK's Epic Weiners, but who has time these days? In the meantime, I present to you:

Epic Weiner: Homage to Buffalo NY edition

Sahlen's Hot Dogs on grilled cheese 'buns' with bacon, green olives, horseradish, ketchup, mustard, and Frank's Red Hot Aïoli. I barely finished the third one!

(http://i1234.photobucket.com/albums/ff407/EeRocKK/IMG_0199_zps1ed70dd2.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/IMG_0199_zps1ed70dd2.jpg.html)

This weekend, I pop the tank off the BBQ, and hook it up to my burner stand... I'm makin beer! Pics and vid to come.

As a fellow homebrewers' guild member told me: I't about damn time... he was right.

Dear lord, there is a lot going on with those hot dogs ;)

Whew!

Ok...I will intro the winner of the Fantasy Fest Feast, Open Division...cheeseburgerbacondogs!

(I'm on the road so pics will follow later)

Hogie roll, toasted cut side down then flipped over and covered with a layer of feta mayo (equal parts feta and mayo with dill)

Large hotdog (was a local hotdog but any quality brand will do), splayed open and grilled on skin side only (make lots of cross cuts on open edge and the surface will puff up like a pinecone)

1/2 lb of lean beef (there is plenty of fat already) seasoned with salt, pepper, red pepper flakes, grated onion, garlic...form into a shape that compliments the roll and grill

Thick bacon baked with black pepper and brown sugar on it

Layer the above as well as cold cole slaw with cabbage, carrot, and green apple.

;)

Point by the way!

I... I must try to make that! YUM!

Thanks Rem!  ;D

Yummiest with pork and lamb blend of ground meat if you like lamb that is  ;)

Bo-SMaSH Ale

Hi all, I FINALLY brewed a batch of beer this year. It's about time as I mentioned above as I usually have about 4 or 5 batches done by this point in the year. Oh well. Never too late to brew!

Gravity started at 1.060, and I think I boiled a fair bit of volume off. The batch finished at a final volume of 5 gallons (19L), which is lower than I had hoped. As a result, the IBUs were calculated to be around 149 - also a lot higher than I hoped for, but man did it taste interesting! When things settle down, there will be a really powerful aroma of Calypso, which on its own, is very interesting indeed, and quite unique from the hops I've used/tasted before.

85g Calypso @ 12.3 for 60m
40g Calypso @ 12.3 for 20m

Last night, I charged and bottled it. IBUs rang in at 143 (fairly bitter) after some revised numbers as well. I'm very pleased with the taste of this one. All flavours seemed to have settled down over the last two weeks and I really liked what I tasted going in to the bottle, and I certainly can't wait to taste it carbonated! This brew was even clearer than the Beetdown was, and it's a nice, light golden colour! Calypso is definitely something I'd SMaSH again! OG was 1.059 and the final was 1.012, so it's telling me that the alcohol is 6.13% It's a little high for my aim, but it holds up those hops quite nicely.

33 pints bottled... almost 10-12 pints short of what I normally achieve. Oh well, quality, not quantity, right? More to come, including another SMaSH I brewed last weekend.
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0251_zpsb40eb255.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0251_zpsb40eb255.jpg.html)

What fun.

Do you print up labels?

I only did once for last year's Advent Calendar Brew even with the homebrewers' guild I belong to. (13 days, 13 homemade craft beers - that hit me like a ton of bricks... I'm not much of a drinker despite my ability to make mass quantities).

My entry was an ultra-hoppy IPA that I called "Paint Peeler IPA". I used painters' masking tape for the label (only one person got that) and that's really as much fun as I've had with labeling.

(http://www.londonbrewers.ca/downloads/advent/beer_13.jpg)

It was a hoppy beer alright, but after relaxing and carbonating in the bottle, flavors tend to settle down a little, and this one turned out quite balanced despite it's hop-forward tendencies. This was beer #13, and the final one. I'd make this beer again too, but I'm going to have a tricky time getting some of the rarer hops that I used.

My own review of Paint Peeler. Like the custom sound fonts, I reviewed all of the brews from the event HERE (http://www.youtube.com/playlist?list=PL9c8pwovd6rfrQ4WGbxh2ctc_WJjOO6Ox).

http://www.youtube.com/watch?v=2DCbIoynwLI#ws (http://www.youtube.com/watch?v=2DCbIoynwLI#ws)

I see I see  ;D

Being an artist I am drawn towards the aesthetics...paint peeler...for example.

I like the painters tape idea, but I would have been tempted to layer paint too create the flaking paint effect.

A stencil with white letters...seal...dry...spray with hairspray and sprinkle the flake areas with sand...paint again with another color...dry...rough up with a toothbrush (the paint covering the sand will flake off revealing the white underneath)

It sounds all crazy but once you do it, the process will be easy peasy.

That would be neat for a commemorative edition of one of my beers, but there's also the de-labeling process which has to be done with the empties. I suppose I could fill the empties with the same brew, but I've never made the same batch twice in a row. This would be good to do with a 12 gal batch and with glass bottles that I would not expect to be returned to me. Man that would look sharp though, though it never affects the contents of the bottles! (Sadly).  :)

Use wide clear tape first, then stencil on this.  Once done peel off and Bob's your uncle  :D

Well, now I need to do this for at least a few bottles... Hmmm, I just bottled that Bo-SMaSH...  ;D

Double post!  ;D

Well, two batches of beer on the go at once is kind of rare for me, (though I wish it wasn't), but I was successful in going on another batch this past weekend. It's another SMaSH (Single Malt and Single Hop) recipe, but this time, I used 12lbs of Canadian 2-row malted barley, and New Zealand's Green Bullet hops. I also pitched Cooper's Ale yeast with this brew, so what I will end up with is an American style (American Pale Ale) powered by Canadian, Kiwi, and Aussie ingredients. Go fig!

Brewpr0n ahoy, bos'un!

The ingredients: Barley malt, hops, yeast, London Ontario tap water
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0381_zps766b3a0f.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0381_zps766b3a0f.jpg.html)

Mashing the grains into usefulness:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0382_zpse4b3dbbf.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0382_zpse4b3dbbf.jpg.html)

Rinsing said grains (the sparge)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0383_zpsa47d8917.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0383_zpsa47d8917.jpg.html)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0384_zpsa6b82cbb.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0384_zpsa6b82cbb.jpg.html)

Starting the boil
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0385_zpse40a3555.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0385_zpse40a3555.jpg.html)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0387_zps726c7738.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0387_zps726c7738.jpg.html)

The Green Bullet hops are like nothing I've ever used before, and I'm happy that I have 4/5th of a pound of this stuff left in my chest freezer. This recipe will be repeated!

Specs: OG = 1.052 (should finish at around 5%), and the IBUs will be calculated once I figure out how much 1/2 a cup and 1/4 cup of these hops weigh. It wasn't terribly bitter though, and might be one of my more-balanced beers - balance is rare in my brewing repertoire as I am a shameless hop head. I wonder if my love of Consular green truly comes from Luke or Qui-Gon, or if it's from my love of the cones that this plant produces?

Hi, Ascura here with a new portion of Russian cuisine! Today we'll talk about kvass. Kvass is a very mild and low-alcohol beer that was used in Russia as a carbonated beverage before there were carbonated beverages. That is, people drink kvass to quench thirst (which is what it's good for), not to get hammered (which is very hard to to with this drink).

Kvass is brewed from fermented rye. Homemade kvass is usually made from rye bread, such as black bread, pumpernickel or borodinsky (the best). Other than that, you'll need cool boiled water, sugar, yeast and some extra flavor ingredients (such as lemon zest, raisins, ginger, etc) to your taste. You'll need 750 grams of rye bread croutons, 4 liters of water, 125 grams of sugar and 7 grams of active dry yeast per 5-liter jar.

First, you need to wet-crush the croutons in water. Put them in water for some hours, and when the croutons are ready to form a suspension in water, you should crush them, mix and shake that suspension, and filter it from any remaining hard bits of bread through cheesecloth.

After that, you add sugar, yeast and flavor ingredients, stopper the jar and let it ferment. One night is usually enough for the fermentation to happen and any suspended bits to settle on the bottom. You'll get a jar full of fizzy brown liquid. That's kvass.

My friend has already provided me the recipe for the Georgian Kvass, and I'm looking to get my arse to the Russian bakery in town just to pick up some Kvass-grade rye bread (light and dark - going mixed malt on this one - they sell it for kvass specifically), and try a 13L batch of this stuff. 5 pounds of Pasteurized cherries ought to make this a very nice summer sipper. Can't wait for the volcanoes Kvass bottles make due to the extreme carbonation!

Kvass is a great alternative to the sugary soda pop that dominates the North American markets, and I think Kvass would get pretty popular in this country. The one issue? It has a tiny bit of alcohol in it, and thus needs to sold through our heavily-regulated liquor control boards, and thus it would be taxed at 40% Yay Ontario... that's why I make my own, by the way.

Рина мой друг. Вызов принят. :)

Very cool cultural share, points all around!

There's also a way to make kvass stronger than usual, for those of a more epicurean persuasion.

I can ferment it for a week, develop a less-sweet product, and raise the alcohol to around 5%. I might as well do a secondary fermentation in bottle and clear it up. This is going to as fun as it is interesting. I love projects like these. Thanks for the great idea! I had plans for this two years ago, and it slipped through the cracks of time, I suppose! :)

And if you'll excuse a double post, here's some more culture:

I'm currently making kvass, and found out that I'm out of yeast. I'm trying some substitutes, such as spoons of various Grandma's old half-fermented jams and some dried briar berries.

The Japanese Feast!

Tuesday was my mom's birthday, and my wife and I hatched a plan to make a feast for her big day based on some of our favorite cuisine in the world: Japan's.  ;D

The only thing that we didn't make for this dinner was the sake - everything was home made and prepped over three days. The menu:

Orange sesame ginger salad and coconut curry explosion soup started off the show. The main course was a mix of shrimp, crab, and vegetable tempura, ponzu chicken satays, and my awesome wife successfully rolled her first four crab/avocado rolls after finally nailing a perfect pot of sushi rice - (I will be taking a few lessons from her and expanding this sushi racket - itamae, here I come!

To finish the meal, we served homemade green tea ice cream made in an ice cream maker that I got for Christmas. (Scalding cream and tempering the mixture was not as easy as it seemed!)

The verdict: My mom was blown away by her birthday dinner so it was a raving success! Those are always worth the effort!

The dinner
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0392_zpsbb2dbe75.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0392_zpsbb2dbe75.jpg.html)

From the birthday girl's's perspective
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0393_zps485839b7.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0393_zps485839b7.jpg.html)

Sofa King proud of my wife!
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0394_zpsac0c8477.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0394_zpsac0c8477.jpg.html)

My next project is going to be a hickory smoked prime rib - 8 hours over coals! The weather is ready for it, anyway!

Do you have a bakery nearby? Violent Kvass explosions happen due to the use of the aggressive bread yeast that's used, (and why I'm interested in making some - I love things that go BOOM; I won't lie).

There may be enough natural yeast on the berries to start the reaction. If you had a bottle of beer that was conditioned in bottle, you could pour the beer into the sweet mixture, wait a day or two more, and the yeast in the unfiltered bottle of beer should reactivate and get the fermentation process going. It just won't happen right away like we'd be used to seeing.

If I wake up tomorrow and find that kvass is not yet ready, I'll go to the shop and buy some proper yeast. If it's ready, lucky me. No, I don't have a bakery nearby. Moscow, the city I live in currently, is a spacious city: the closest tall building I can see from my window is 300 meters away. And the little town where I grew up and where I'll be living in soon has no working bakery; it was closed because of the fall of the Soviet Union and not recovered since then. There are black gaping windows and tall wild grasses where it once was. I remember, when I was little, the times I was sent to fetch some bread from the bakery. The black bread was warm and delicious, and I ate half of it before I carried it back home. And currently I visit my old hometown; the bakery is deserted. Now you feel less good winning the Cold War, eh?

I think we all won the Cold War. Nobody pushed the button!  ;D

In the case of your Kvass, let's hope for some gassy berry yeast!

Will you still have Internet?

Yes. Expensive and slow as hell, but yes.

BTW, the berries proved to be yeastless, and I had to buy real yeast. Currently my jar of kvass is in the process of fermentation.

YES! I am inspired by this, Rina! Kvass... I need to find that Russian bakery this weekend.

It's ready! And quite drinkable. However, suspended yeast makes it a bit dreggy and with a yeasty aftertaste, but the second batch, fermented on the first jar's yeast culture, will be ok.

Well, I never made it to the Russian Bakery here in town, so I decided on another thing to do which might be cool - make a Yorkshire Brown Ale!

I'm dropping the batch tomorrow morning, but here are the mats I'm going to use:

12lb Maris Otter (English 2-row)
0.8lb British Crystal malt @ 77L (degrees Lovibond refers to darkness of malt; higher = darker)
0.2lb Chocolate malt @350L (yeah, BROWN ale)

3oz Fuggles hop (60m)
1oz Fuggles hop (20m)

Danstar Windsor Ale yeast (all I could get my hands on in time for tomorrow).

The swag backlit by dual Guardian Blue - Finally, I can incorporate sabers and homebrewing for the first time.
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0449_zps75e88a2a.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0449_zps75e88a2a.jpg.html)

Should be a nice British pub ale once it ages out over three weeks. More to come!

What is the gypsum for?

That is to treat the water to recreate the natural minerals present in the regional water that's used. You should taste how the hops aromas just 'sing' when the water is treated like that. It's what made Burton Ales (like Double Diamond or Bass) so darn good!

Very cool...I appreciate the details as such!

Point

Fuggles?


(http://danielsanden.blogg.se/images/2009/fraggles_59789475.jpg)


I could see this giving the brew a colorful flavor on the backend  :D

(http://i302.photobucket.com/albums/nn94/AtomicRay/pancakes_zps5eef0166.jpg)


Banana bread pancakes!


dry pancake mix (the complete just add water type)

ripe bananas (browning skin...the brown skin means the starch as fully converted into sugar and the action has created a gas which browns the skin)...this replaces some of the water, put in a measuring cup

crushed pecans...also add to measuring cup

pinch of salt/black pepper/cinnamon


Smash the bananas and nuts, then fill the remaining level with the water to meet the recipe requirements.

Mix the seasonings with the pancake mix.

Blend the two together...add enough more water to make the batter loose enough to flow without being watery.

In a hot pan, a bit of butter, pour some batter, let brown, when bubbles start to form in the center then flip.

The cakes come out a bit more dense but the flavor is insane.

Top with warm real maple syrup.

 ;D

(http://media.fooducate.com/blog/posts/SkippyNaturalPeanutButter.jpg)

+

(http://ecx.images-amazon.com/images/I/517+xbSEe6L.01._SR300,300_.jpg)

=

(http://odubleedblue.com/wp-content/uploads/2013/04/chuck-norris-thumbs-up.jpg)

Inspired by conversations with Darth_Arkanus...

Yorkshire Brown Ale!  ;D

I am happy that my passion for homebrewing has returned! This is a recipe I came up with based on a brown ale that is famously made in the Yorkshire area of the UK, and is a homage to the fact that some of the best pub ales in the world come from around a 200sq mi area from where our saberforumite Darth_Arkanus lives. Lucky guy!

The ingredients bill in GB:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0449_zps75e88a2a.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0449_zps75e88a2a.jpg.html)

12lbs of Maris Otter (British 2-row malt)
0.8lbs of British Crystal 77L (Lovibond or darkness of roast in the malt)
0.2lbs of Chocolate malt (200L or so)

3oz Fuggles hops (60min boil)
1oz Fuggles hops (20min boil)

Danstar Windsor Ale yeast (not bad but I can do better here)

Sparging the grain (rinsing off leftover proteins and starches from the already-mashed grain)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0460_zps0228eae6.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0460_zps0228eae6.jpg.html)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0461_zpsf4f278ba.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0461_zpsf4f278ba.jpg.html)

Beautiful brown!!
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0462_zps0de6b176.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0462_zps0de6b176.jpg.html)

The boil
(http://i1234.photobucket.com/albums/ff407/EeRocKK/Homebrewing/IMG_0463_zps7df98730.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Homebrewing/IMG_0463_zps7df98730.jpg.html)

The whole dang process
http://www.youtube.com/watch?v=JP9Hp_it6ho#ws (http://www.youtube.com/watch?v=JP9Hp_it6ho#ws)

The starting gravity was 1.055 which should ferment down to 1.010ish and give me a brew that's around 5%-5.5%, the international bittering units (IBUs) rate in around 50 (Sierra Nevada Pale Ale is around 70 - Budweiser is 12). This is BY FAR the lowest IBU I've ever had in my homebrew. I'm a hophead - and how!

Everything is bubbling nicely in primary fermentation. I'll syphon it to secondary this weekend, and bottle another batch I have on the go. The batch I bottled two weeks ago is now completly ready, and it's quite tasty in my opinion, though its IBUs are 140+... Hop cannons, ahoy, matey!


Rem: Those pancakes look amazing! I have bananas to use too and the weekend is coming... :D

Hobbit: Speaking my language there! Salsa is for the gloopy ones...

Banana trick.

When the bananas go too far, beyond where you want to eat our of hand and you are not up for using it right away...peel and place the bananas in a ziplock freezer bag, I put in a bit of salt/pepper/cinnamon, press out most of the air, squish the mixture flat, get the remaining air out, lay flat in the freezer...it will freeze into a sheet of banana goodness.

When you use it the cell walls will be broken by the freezing...so the banana will practically melt when cooked.

Perfect for items like pancakes, bread, etc.

:)

Oh, indeed. I actually stumbled upon this when I was scrounging around for a midnight snack. lol. It's so good.

(http://i302.photobucket.com/albums/nn94/AtomicRay/food_zps7034ba03.jpg)


Summer Potatoes and Sausage

1 med russet potato
1 med butter potato
1 sausage link (3-4oz)
1 small onion
1/2 red bell pepper
1 small handful of spinach or 2 tbsp of frozen
1/2 cup sweet corn
1 tbsp of red pepper flakes
2 tbsp of
sweet chili sauce (mae ploy!)


Get wide pan hot with 2 tbsp of oil (I use an olive and canola blend for cooking)

Cut all veg and sausage into small bite size pieces...except the spinach because it will wilt and the corn, because it is already bite size sort of

Potatoes in first, once heated through add the sausage, when browned add the remaining veg and red pepper flakes...salt/pepper to taste...cover for 7-8min on med heat

* if it looks too dry and the taters are still firm add 1/2 - 1 cup of water to loosen it up and add steam *

Once finished, turn off heat, add chili sauce...add too early and it will burn  :D

PS
It is initially spicy hot to most people, to those who still have functional taste buds (gives Jev the stink eye) that is, then the sweet kicks in, through the bite you get the veg and sausage, finishing with a nice warm spice heat.

Yum!! How close is the mae ploy to sambal olek? Sambal may or may not send me to the hospital in a mess of nausea, despite my love for it.

Replace with naga jolokia?  :o

Hmm that is a tough one...Sambal has a little sweet but it is chili paaste/sauce and Mae Ploy is a Sweet Chili sauce

(http://dcfoodrag.files.wordpress.com/2011/11/maeploy.jpg)

You must get some if you do not have any!

Imagine tomato ketchup made by wise old Thai ladies with lots of chilies, garlic, and sweet love!

It really is spectacular.

It is sweet mind you...and is loaded with spice and garlic...so go in gently...taste bud overload.

As long as it avoids the fermented shrimp, I think I'll be OK with that stuff. I've seen it before tons of times, but wondered about its similarity to sambal.

If that stuff is what I think it is, I've had it and loved it in everything from french fries to stir fries. Makes a great dip too!

The very best use in my opinion is for roasted meats.

Roasted chicken, pork, shrimp, whole fish, goat, etc.  :D

Ning Chi Premium Fresh Chili

(http://kletterman.files.wordpress.com/2012/07/chopped-chili1.jpg)

This is an absolute favorite of mine. My family has been using it for years. Yes, it is very spice, and yes, it is very tasty. Use it on your favorite Chinese dishes, and be amazed at the difference. However, if you want to utilize it to it's full potential, then be a man (or a woman) and just overload your dish with it. Don't be a wimp.

Chinese guy approved ;) ;D

(I always wanted to say that)

I love this thread!

From:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0475_zpscf84c231.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0475_zpscf84c231.jpg.html)

To:
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0476_zpsc02d632f.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0476_zpsc02d632f.jpg.html)
Cinnamon, cayenne, nutmeg (not shown), salt, pepper.

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0477_zps3a674d61.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0477_zps3a674d61.jpg.html)
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0478_zpsb4f96cf4.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0478_zpsb4f96cf4.jpg.html)

                                                                          PADAWAN PHOTOBOMB!
(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0479_zpsa2be9685.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0479_zpsa2be9685.jpg.html)

Thanks Rem!  ;D

Ummm, and of course that's Rem as in I must Rem that it's Rel. Mnemonic interference ahoy, cap'n!

Once it is frozen you can eat it right out of hand, break off a piece...nom nom nom   ;D

A challenge !

It starts today and ends on Sunday at midnight central time or there about!

The challenge is simple...an appetizer, an entree, and a desert.

Each dish is to be prepared with a little or a lot of the following...

(the winner by popular vote chooses the next food starters!)

Appetizer round...peanut butter, onion, and pork!

Entree round...canned tuna fish, garlic, and sliced deli cheese!

Desert round...banana, red pepper flakes, and sandwich bread!


The most creative use wins!

As we can not taste each others dishes...we need to review them ourselves or have another eat and review...pictures are mandatory!

Appearance counts almost more than flavor because we can not taste each others food...so make it pretty...a feast for the eyes.


Ok, if there are any allergies, sensitivities, or you just don't have that product where you live...replace with a like item and explain your substitution...

https://www.youtube.com/watch?v=1TdA_yP8sV8 (https://www.youtube.com/watch?v=1TdA_yP8sV8)

(http://stickofachef.files.wordpress.com/2008/03/iron_chef.jpg)

Canned tuna fish? This is not going to be easy.

Challenge accepted, Chef!  ;D

Now you need a proper Iron Chef title...I have claimed Iron Chef Caribbean Fusion!

Judge Bishop of Chili Peppers checking in!

Iron Chef Mexi-Thai here! ;)

Whoa...is that your style of cooking or just a cool title?

My style is deeply reflective in my cooking experiences, as any cook's are lol.

Grew up in the American South, primarily Florida...all over Florida...so I got plenty Southern cooking from the connection to Alabama and Georgia...I was born in Miami so my familiarity with Cuban, Puerto Rican, and other island cuisine through out the Caribbean is strong...but my current driven applications have been South East Asian, primarily Vietnamese and Thai  :)

I have an affinity for Asian styles from my experience working at a Cantonese restaurant. It was kind of a springboard into other Asian styles for me.

I also have a love for basically any type of food made in Mexico/Central America, so combining the two in the past has yielded interesting and tasty results.

That said, it's just a cool title. ;D

As I live in Canada, there's not a country in the world that's not represented here, so the potential for enhancing one's cultural boundaries is quite easy, even in a town of 375000 like London Ontario. It's sweet!

Works for me!

 ;D

Eerockk!

Shall we discuss our processes?

Have you made plans for your meals yet?


I have no fear so I will reveal my intentions!


Appetizer...peanut butter, onion, and pork


marinade pork loin strips in soy, garlic, ginger, salt/pepper, red chili flakes, onion, honey

Thai dipping sauce...peanut butter (chunky), soy, garlic, mae ploy

grill strips of pork and onion

finish by making lettuce wraps

:)

I can't find my list that I came up with at work, so I'll have to go from memory.

App: Thai pork flautas with hoisin peanut sauce (if I have any hoisin left), topped with sukiyaki caramalized onions.

Entree: Spicy hot tuna wrap with Naga Jolokia roasted garlic aïoli.

Dessert: Banana chili french toast crême brulée.

I'm not sure if I have *everything* I need for this, but I'll do my best. Kitchen Stadium's budget is tight right now.  :)

It is just you and I in this challenge right now...shall we say by next Fri? Sat? or Sun?

It is no worries for me at all...just a silly challenge  :D


App...pork loin wraps with the dipping sauce

Entree...tuna toast (done in shrimp toast style with a crusty panko/cheese top)

Desert...banana/raisin bread pudding...crumble made of oats, brown sugar, spices, maple syrup, and candied red pepper flakes is baked on top...with a rum/butter sauce

Stop sharing your recipes! It's making me hungry.

I did not hear back yet so let us assume a delay in game to allow for ingredient budget recovery?

Next Friday?

Sorry man! Yes please. Next Friday, it's on!

Life crushed our challenge it would seem  :(

Let us renew it!

Instead of a random list made without consideration of what is on hand, let us consider what is on hand!

One dish this time.

We can take turns naming three things that we have on hand...then if none of those things are on hand for the other person then the original person offers another three...the second person chooses one and offers three items they have on hand.

This goes back and forth until we have four like items that are on hand for both...then set the challenge for the same 24hr day  :)


I will start...3 items I have on hand...

1. tuna in a can (water)

2. peanut butter (both kinds)

3. American cheese slices

Do you have any of these?  If so then note the one you choose and offer me three!
 


**********************************************


:)


(http://i302.photobucket.com/albums/nn94/AtomicRay/af777017-9160-4dc8-9e4c-6940c96b1a17_zps5b0de61c.jpg)


In the mean while...my super fast and fail proof pasta salad!

small bag of corn...frozen
small bag of peas/carrots...frozen
small bag of chopped spinach...frozen
(of course you can replace any or all the veg for other frozen veg...we are looking for color, taste, and equal or more veg to pasta ratio)

1 cup mayo or (shudder) miracle whip

salt/pepper to taste

hot pepper flakes or fresh chopped peppers or hot sauce to taste

garlic, onion, or other seasoning as you desire

small bite pasta/noodles standard size bag, if the family size then double the veg

1. boil pasta
2. add all frozen veg, seasoning, and mayo/whip to big mixing bowl...fold together...you can incorporate all the ingredients better this way because once the pasta is in the bowl it can be bruised or broken from too much folding/stirring...don't stir
3. once pasta is al dente or just cooked through, strain it, and add directly to blended frozen veg/seasoning/mayo, and fold

The frozen veg will instantly cool off the hot noodles and the hot noodles will thaw out the veg...you end up will a chilled pasta salad in 12-15mins!

Best thing is you can swap out the veg, the seasoning, and the sauce (yogurt, sour creme, Italian dressing, ranch, etc.)...add as much or as little heat as desired.  It is the process that is fool proof.

:)

The challenge will be modded... I wasn't even able to afford a trip to Ann Arbor today! It was a great day for a duel...

I shall get back to you, chef!

Well, life certainly is laid back in the summer. The wife and kid have been out of town and no grocery shopping has been done. Yay for being able to cook what I have.

Not having a lot to cook at home (that's worthy to post here), but having a bit of time on my hands, I was invited to my friend's house and asked to bring my smoker (and beer).

4.5 hours later, three pork tenderloins were slow-and-lowed over black cherrywood and charcoal and served up. I'd say that I had them on too long by about 30m - 1h, and though they were tasty as hell, then were lacking in the moisture that I'm used to. All things considered, it was a good time and experience. The 'bark' on the tenderloins was outstanding though. We glazed over the cumin, onion, paprika, and pepper dry rub with hot pepper jelly to glaze er over. The one negative factor again was the fact that I overcooked it. :P

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0627_zps8b767f5d.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/FoodStuffs/IMG_0627_zps8b767f5d.jpg.html)

Beef is next!

I have been playing with bacon recipes for a series of recipes for a local event.

One perfected bacon recipe I use is a candied bacon...simple process...layer your raw bacon on a tight wire rack (I use think cut but if you have thin then just over lap two pieces making one thicker one), I sprinkle on the mix*, and bake.

The Mix...brown sugar, cinnamon, clove, black pepper, red pepper flakes, ground nuts (pecan, almond, or peanut), and maple syrup to act as a binder...mix together until you can pinch and the pinch stays tight.

What I have been doing is cooking proteins under the wire rack.

On a sheet pan layer thin cut carrot, celery, and onion that have been lightly coated in olive oil...salt and pepper...place the protein on the veg (I have been cooking snapper of late)...place the rack of raw bacon prepared as above directly over the protein...bake.

Depending on your oven, the cut of bacon, the cut of protein...your cooking ties may vary.

Most likely the bacon will finish first, so once crispy and crunchy remove the rack and finish the protein.

The protein will gain oil from the bacon which is infused with the varied flavors, staying moist.

Good times, good times.

 ;D

(http://i1234.photobucket.com/albums/ff407/EeRocKK/FoodStuffs/IMG_0627_zps8b767f5d.jpg)

Very nice piece of meat!

Where are your crazy confetti plates?

Lol

 ;D

Thanks!

This was an away-mission, chef - I took the show on the road. It's funny you should mention the flatware as I find it strange to eat from round plates!

Normally, it's just the beer that's brought over, and it's the sound recording equipment that gets its day. Not this time! We were so stuffed that we didn't even get to the sabering. I had all four hilts with me, every blade I own, and a spare set of batteries for each hilt. All we did was pass gas on the couch watching Bones. No complaints at all! ;D ;D

Wish I could make nachos like this guy
http://m.youtube.com/watch?v=3K0TzqHUyyA&desktop_uri=%2Fwatch%3Fv%3D3K0TzqHUyyA (http://m.youtube.com/watch?v=3K0TzqHUyyA&desktop_uri=%2Fwatch%3Fv%3D3K0TzqHUyyA)

(http://cdn.arwrath.com/1/115203.gif)

...pulls out the list...puts BBoss back on it...

Wow this takes me back to Culinary School. Wish i was back in the Twin Cities again. Oh well.

I gotta find my recipe for Korean Beef Bulgogi! I know for sure my family would like this! Mmm I'll make some rice noodles & veggies mix to go with it! Though my bro wont eat it (he doesn't eat diversely like I do, but I'll eat almost anything once); still need to break in my wok.

Btw, I'm of hispanic origin and will most likely be posting more Latin American recipes here, but Asian is my #2 favorite style cuisine. I need to keep my edge sharp if you know what I mean! lol

 ;D

The only thing I would add to this is to simmer the sheimp heads and shells in enough watter to just  barrly cover  them with  one large bay leaf . Then use that liquid to deglaze the pan that the meat and vegies are cooking in (in the same way you would add wine)
With the addition of the broth reduce the amount  half and half or not use it atall ( half and half is half cream and half watter) .its also best to save final seasioning till just before sevace ( th longer you cook your spices like salt the more intence you will taste it)
On another note ilike the idea of the whole kernal corn, just add a can of chopped clams in juice( with the juice) and you've got a bang'an seafood chowder.

Again that's just my opinion


quote author=RevanChrist link=topic=10626.msg167040#msg167040 date=1354126812]
ok here is recipe for yall,
a Texas/Cajun twist on chowder

2 lbs crawfish tails
2 lbs shrimp (18 -20 count)
Peeled and deveined

1 stick of BUTTER dont use a substitute you will mess it up
1 each of the following
red
green
yellow bell pepper
1 medium onion
Coarsely chopped

3 gloves Garlic minced

1 quart of half and half
1 pint heavy whipping cream

salt
pepper
Tony Chacheres (google it)

Melt butter in stock pot over med heat
add onion and bell peppers
sautee until onion is translucent
season as needed
add crwfish and shrimp
cook until shrimp just begins to turn pink ( if you over cook it shrimp will be rubbery)
salt pepper and tonys to taste.
add half and half and whipping cream
heat through
keeping an eye on shrimp
when almost totally pink remove from heat
taste and reseason to taste
serve over rice or a slab of cornbread


** some have done this and added a can of cream style corn and a can of whole kernel corn. I personally dont like that in this dish. it takes away from the seafood IMO**


after eating
 get a couch and crash
I actually pulled this from a cookbook i bought when my frist wife was having surgery. Yeah turn me loose in a gift shop run by volunteers and cookbo0ok done  by blue haired church ladies,,thats a win.

[/quote]

Very nice recipe!

Chowders!

Nothing is more welcoming and warming than a thick flavorful soup/stew/chowder.

I have a go to quick chowder that I make at least once a month.


Corn Chowder

small bag of frozen corn
can of creamed corn
med onion, diced
2-3 toes of garlic, diced
can crushed tomatoes and chilies (Ro-tel)
large box of chicken stock
large potato, diced
potato flakes, a cup or so for final thickening


The onion and garlic in a tblspn olive oil, salt, pepper until soft and a touch of color...add the rest and bring up to a boil, reduce and simmer.

The potato flakes add a quick thickening aspect.

The protein...it is not needed, can eat as is but if desired add chicken tenders/strips/pieces once boiling.

I have made it with fish or shrimp, same way, and just as good.

How about an egg challenge?


Deviled Eggs perhaps?


(http://www.chow.com/assets/2012/03/55139_CarouselImage_620x413_deviled_eggs_recipes.jpg)

I would love to show y'all the pics for some of my faveorite Dishes but im still having trouble posting any pics even threw photobucket. Like can anyone see my avatar it show i have one but i cant see it

If you make changes to your profile you must add the avatar pic again, before saving or it will default to blank again...glitch.

That's just It, I've tried that

It has to be the straight http:/ / and not the [ img] version. Burns me every time! :)

http://dudefoods.com/cheese-grilled-cheese-sandwich/ (http://dudefoods.com/cheese-grilled-cheese-sandwich/)



It's so... beautiful...

Darth Gastronomous says, try the pickles! They're spicy!

(http://i1234.photobucket.com/albums/ff407/EeRocKK/Saberforum/IMG_0821_zps7c8a7575.jpg) (http://s1234.photobucket.com/user/EeRocKK/media/Saberforum/IMG_0821_zps7c8a7575.jpg.html)

I have some chili peppers from my garden, destined to become homemade salsa! I will post the final recipe, and maybe some pics when I'm done.

Watch out there is a creature sneaking up behind you!

Hi, Ascura is here again! Today we shall talk about the wonderful, mighty Cheburek. It's a Tatar savory, meaty pastry popular in Russia and other post-Soviet countries.

You need meat (any red meat will do), onions, salt, pepper, flour and sunflower oil. From wheat, oil, salt and water we make a simple paste and roll it into a flat sheet. From meat, salt, pepper and onions we make ground meat, spiced to taste.  Then we cut 10-12 inch diameter circles from paste, put chunks of ground meat in the middle, fold the paste circles in two and close them into half-circles filled with meat.

Afterwards, we take a frying pan and fry those Chebureks to golden perfection. Usually they are eaten with hot meaty juice still in, but I like them dry.

I have had Chiburekki while in New York, at Brighton Beach in Brooklyn New York...the Russian district.  I have had a related pie at a Turnkish place and many other related folded meat pies from dozens of other cuisines...Jamaican beef patties being my favorite.  Spicy, meaty, with onions and garlic.


(http://farm4.static.flickr.com/3140/3005017571_84b3f29ae7.jpg)

The Tatars, in fact, have a lot of various meat pies in their cuisine. Another well known one is the Belyash, which the Tatars themselves call Peremyach. I've been to Tatarstan and tasted it; it was fine.

Hi Rina! Great to see you here again! I hope all has been well!

Things have not been great for me. It's been a tough year. Food and homebrewing has suffered as a result, and my sabering could use some more time also, but I'm down... not out! ;D

I had to make one more batch of beer for 2013. Here's how it went!

http://www.youtube.com/watch?v=89KztRgPb5Y#ws (http://www.youtube.com/watch?v=89KztRgPb5Y#ws)

This one is yet unnamed, and is the hoppiest beer I've ever made. I'm looking forward to see how fermentation shapes the hops that are in there, but I tasted it just before I pitched the yeast, and DAMN!! She's a bitter one! Yum!

Very cool!

As I was reading this I just got the word that I am being invited to teach a cooking class and being considered to host a local cooking show.

If they post these shows online, please send us the links! Great news, Chef! Congrats!

Right on chef! Congrats!

Beets?
Yep beets. Im looking for something different. Pickled beets have been a staple around my family since ,,well since they left czechslavakia a century or so back. ANy ideas ? any one? anyone? Bueller? Bueller?

A recipe for pickled beets or something to do with pickled beets or something with beets?

i have pickled part down,,loooking for somwething entirely different. I have been looking at some over raoster recipes. Ideas?

Carrots and parsnips are a good pairing with beets.

Preheat oven to 400-425*f

5-6 small to medium beets, peeled and wedged
2-3 large carrots, get close to the size of the cut beets
2-3 large parsnips (they roast sweeter than carrots), again about same size cuts
2-3 large toes of garlic, peeled and sliced

Coat all above in 2-3 tablespoons of olive oil set in roasting pan or casserole dish.

salt and pepper...pinch of both
red chili flakes...to taste but I like more, 2 pinches
raw sugar or white sugar and brown sugar blend or a bit less brown sugar...2 teaspoons

anise or fennel seeds can be used if desired and on hand, adds a certain aromatic quality that many appreciate...1 teaspoon or a full pinch
or
caraway seeds could be added (found in some rye bread)...1 teaspoon or a full pinch

Mix the dry seasoning together to create a blend and dust the veg with most of it, reserve a bit to finish at the end.

Roast for 20-25min, add 1/4 cup of red wine vinegar, toss veg, check for texture of veg, season with remainder of blend, roast again for 10min.

Remove to set, 5min covered, then serve.

A touch of room temp sour creme or creme fraiche on the side is a common condiment.

:)

copy paste print

trying this one tonight.
Thanks Rel.

Best of luck and success!

:)

Hmm...what's the next best thing to bind a meatloaf when eggs are not available?

 (Grocery store closed @ 6 and I'm NOT driving 40 miles to Walmart!)

Mmm... Vietnamese pho...

*drool*

Hmmm depends on what you have...

a 1/2 cup of bread crumbs or potato flakes will help.

What meat are you working with? Percentage of lean to fat?

80/20

Yep, then the dry bread crumbs or potato flakes would help a lot.

I almost never use egg in my meat loaf...this is often considered meat cake when using eggs  :)

Alright folks...cold weather, talk of fish, corn, and potatoes leads one to consider chowder.

I am a big fan of chowders.  How is chowder different from stew or soup?  I am glad you asked.

Soup is traditionally thinner in constancy and can often have no bits or goodies within the liquid of love...but can be thicker and chuck full of stuff.

Stew is traditionally thicker than soup and is always full of bits and bobs of yumminess...though the actual percentage can vary.

Chowder is traditionally thicker than stew and is always full of good tasty stuff...again the percentage can vary.

So that clears up that, right? No?

Hmmm...broth/stock is thin and most often clear, soup is basically broth...oh wait are we clear on the difference between broth and stock?  No? Ok.

Stock is a base product made from pieces and parts, be these veg or meat related.  It can be served as is but most often stock is a component rather than a service item.

Broth is a finished product that is quite often strained, filtered, or otherwise had all the stuff taken out.

Now stock can be served directed though this is most often considered rustic or low country service.

Broth can be used as a part of a larger dish, we find this on more elegant and refined applications where the flavors and appearance is carefully regulated, haute cuisine or fine dining most often.

Ok, moving on...

Broth is most often clear and balance without any items within.

Soup is basically broth/stock that has bits within the body of the whole.

Stew is basically stock with lots of stuff within, some would say a 50/50 balance is a starting point.

Chowder is basically a stew with lots of stuff and a thickener that adds body to the stock.

The thickener is where regional aspects and considerations take over.

Some add stale bread, some add cream/milk, some add roux...what's that you do not know what roux is? Ok.

Roux means to thicken.  It is typically made from equal parts of flour and fat by weight.  The fat is most often butter but can be clarified butter (slowly cook butter in a pot and when it breaks the solids and liquid will separate, use the liquid and it has a much higher flash point and thus resists burning and scorching)...lol you thought I was going to divert again :), bacon fat, lard, veg oil, olive oil, etc.  If the fat has a low flash  point or burns easily then you must go sloooooow.  In large wide pan heat the fat and add (slowly) an equal amount of flour, stirring constantly (this means the whole time and do not walk away).  It will quickly thicken too much, keep going.  It will release the hold and thin out, add a bit more fat if need be to loosen it up.  Depending on the cuisine will define how long you cook the roux.  Typically French style is gentle and blond, just cooking the flour through without any real color.  Arcadian cooking calls for a chocolate brown which is a fine balance of not being burnt yet charring the flour.

Anyway, thickening the stew to create chowder.

Old bread crumbles, cream/milk, roux, and in today's world of eating healthy blended veg right from the stew pot will thicken it all nicely...heck I have a recipe from New England where a beef stew is thickened with ground ginger snaps.

Most people think of seafood when naming chowders but some seafood stews are not chowders and some chowders have no seafood.

Cioppino is a non thickened seafood stew...though if you thickened it it would be chowder.

Corn and or potato chowder need not have any seafood.

It is the thickness and the texture of the liquid body that defines a chowder.

On to the recipe.

A basic starting point.

carrot, one large diced
celery, one stalk diced
onion, one large diced
garlic cloves, to taste but at least one toe/clove
1 quart of stock
salt and pepper to taste...pinch of each (taste often)

Add to a high wall pot, cover, bring to a boil, reduce and simmer.

Now what sort of chowder do you want to make?

What do you have on hand?

Fish is a go to chowder friend.

Thick body and firm flesh is preferred but if you have fall apart fish then here is what you do...whole fish, scale and skin, break it down, add bones/head/fins if you want extra flavor or be squeamish and discard (give to the cat!), cut into larger than bite size pieces, season, bake for 10-15mins at 350*, pull out, add half to the chowder.  These are sacrificial and will fall apart...given up their fishy yum to the stew.  Once the thickener has been added and the taste is where you want it, turn off the heat, and add the remaining fish pieces.

Full body fish can be added directly.  But adding in stages ensures texture.

Clams? Yes.  The stock should be fish or clam stock if available.  What you say you do not have clam stock available? Ok.

In a blender add whatever stock you have (beef would be gross so chicken or veg), to the half way mark, add some clams (withhold the shells   ::)), blend, add to pot.

Add clams chopped small early on and then again later in larger pieces near the end.

No seafood?  Ok.

Corn and or potato chowder.  Waxy potatoes are most often used because they hold up to the liquid, so red/white/butter/etc.  I like to add baking potatoes because I want them to break down and thicken my stock...yes you can add potato buds or flakes to replicate this.  Corn out of freezer bag is preferred in my kitchen to canned and fresh is even better right off the cob, reserve the corn milk as it will thicken the stock.  Add a couple cups of either or both.

Ok the thickening.

Your stew is cooking nicely, flavored well, time to add the thickener.

Roux or any flour/starch thickener should be added off the heat, in a separate bowl add a little stock and the roux, mix, once all is incorporated then pour the slurry into the stew.

Bread pieces can go right in.

Milk/cream.

Avoid yogurt and sour cream as they can split and it will look nasty with little globs of milk fat floating about.  But it can be done.  Turn off the heat, remove from the element, and make a slurry with some stock as per the roux addition method above, and serve.  Do not cook again.  You can warm it up but mind the heat, gently.

Milk/creme, near the mid to later stages, a couple cups or less depending on how thick your current stew is.

And that is that.

Enjoy!

Not one chowder fan?

This...this gives me a sad.

How about soup?

Any requests for a recipe on a soup?

Perhaps a challenge?

Hmmm

What kind of soupe you talking about there chef? Anny ? Cuz I've got a got a few that are pritty good. Let's post some and see what we got

Oooo a bit of blustery flap braggery!

:D

Name your poison mister!

My certification is as a Saucier chef sans égal au moins dans mon esprit!

It is what I do! It's what I live for.
To help unfortunate forumfolk like yourself.
Poor souls with no one else to turn to.

I admit that in the past I've been a nasty
They weren't kidding when they called me, well, a manly witch
But you'll find that nowadays
I've mended all my ways
Repented, seen the light, and made a switch
To this
And I fortunately know a little magic
It's a talent that I always have possessed
And dear sir, please don't laugh
I use it on behalf
Of the miserable, the lonely, and depressed (pathetic)

Poor unfortunate souls
In pain, in need
This one longing to be thinner
That one wants to get the girl
And do I help them?
Yes, indeed
Those poor unfortunate souls
So sad, so true
They come flocking to my cauldron
Crying, "Recipes, Chef Rel, please!"
And I help them!
Yes I do

Now it's happened once or twice
Someone couldn't pay the price
And I'm afraid I had to rake 'em 'cross the coals
Yes I've had the odd complaint
But on the whole I've been a saint
To those poor unfortunate souls

Have we got a deal?

Chowder eh?

Corn chowder

Corn cobs
Onions, dice
Poblano peppers,
Celery, dice
Leek, sliced
Garlic, minced
Potatoes, diced
Heavy Cream

Seasonings:
Salt
Black pepper
Crushed red pepper
Rosemary
Paprika
Cilantro

Remove corn from cob
Boil cobs in water to make stock, add all seasonings except paprika & cilatro
Boil potatoes separately
Sauté veggies until soft
Add veggies to stock & simmer for 10 minutes
Add potatoes
Remove about 1/4 of veggies & stock and blend with heavy cream until smooth
Add purée back to soup to thicken
Serve and garnish with paprika & cilantro

Really nice on a cold day!

Everyone's talking about chowder, and the only thing I can think of is the ipecac scene from Family Guy...

That is because you are damaged.

I suspect in some measure due to the excessive consumption of chilies, they have addled your brain and yellowed your teeth!

:)

Nah, the damage to my brain is from performing too many headdesks at work because of the idiocy I deal with on a daily basis. The yellowed teeth, well that comes from smoking, which is due to stress from all the idiocy I deal with at work on a daily basis.

:D

Soup

Soup is the answer to "gotta make something out of what I have at hand".

A potato, some seasoning, bit of veg (I ALWAYS have frozen veg) most often corn, small measure of meat (sausage link, chunk o' ham, slab of chicken/turkey, etc.), carrot, celery, onion if I have it and dehydrated root veg if not.

Meat goes in first, browned, removed though leave the fond and oils.

Then root veg, cook a bit.

Dice potato and add, cook a bit.

Season

Add liquid...I tend to use water, not because I am cheap but rather to manage salt and such, bring to a boil.

Add the corn/veg and the cooked meat.

Reduce, taste, season, serve.

(http://i302.photobucket.com/albums/nn94/AtomicRay/deer_zpsc83f95e9.jpg)


Venison/pork sausage, sweet potatoes, white potatoes, sweet onion, celery, carrot, salt/pepper, cinnamon, jalapeño...then served a quick seared thin sliced green cabbage on top to add a crispy crunch.

:D

I need a good onion ring batter,,,anyone anyone, BUeller, Kenobi, Solo anyone.

Lots of options...it is more about your oil, the vessel, and cooking temp!

http://www.wikihow.com/Make-Onion-Ring-Batter (http://www.wikihow.com/Make-Onion-Ring-Batter)

I have made onion rings using thin pancake batter.

:)

I ate a soft taco from El Borro on Federal St. I dont know about its authenticity but it was delicious.

Wellll thanks for that lol.

Welcome to the forum, weirdo.

 ;D

Next time yall are on the North side of Houston stop here

http://www.justburgers2012.com/ (http://www.justburgers2012.com/)

BUMP.
someone suggested this thread be revived....

Update on Just Burgers... The owner decided to spend more time with his family, so he shut the business down.

It started with a dish mentioned by Darth Knox and a suggestion for a recipe thread...

Any fans of Italian cooking around?

I LOVE Italian cooking.

I'll post some home recipes then. :)

Meanwhile, a tip for pizza loving turists in Italy: if you order your pizza with pepperoni, unless you're very lucky you'll get one with bell peppers (that's the meaning of 'peperoni' in Italian), the nearest thing we have is "salamino piccante" (hot salami), keep in mind it's cured but not smoked and, depending on which kind it is, it can be very hot.

Hot, you say?

Go back through this thread and read my queso recipe. Once you do, you will understand why I post the following:

http://www.youtube.com/watch?v=FpE_STh3E8I

Reviving this thread because I am so proud of my dinner I made: paleo baked chicken fingers, a nuked sweet potato, and raw greens!  There aren't many things I really miss being paleo, but chicken fingers are one because they're such a big comfort food for me.

For the fingers, I "breaded" them in coconut flour seasoned with turmeric, paprika, and cumin.  They were AWESOME, and would probably be even better fried, but I was kinda high in fats from what I ate earlier today, and I didn't feel like cleaning up after frying.  Maybe another day.

EDIT: This recipe is also gluten free, for those who are concerned about that :)

TJ's Trolling Protein Shake:

2 scoops Terra's Whey Organic Dark Chocolate Protein.
2 cups unsweetened almond milk.
3 ice cubes.
Whole banana.
Handful of blueberries.
Blend.
Enjoy.

You can add a scoop of natural peanut butter if you want/need a bit more protein, or like peanut butter, but I usually leave that out.