FOODIES MEET HERE.

[Master Rel]

Works for me!

 

[Master Rel]

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

[eerockk]

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. 

[Master Rel]

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 


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

[ThreadJack]

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

[Master Rel]

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

Next Friday?

[eerockk]

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!

[Master Rel]

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!
 


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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.

[eerockk]

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!

[eerockk]

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.



Beef is next!

[Master Rel]

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.

 

[Master Rel]

Very nice piece of meat!

Where are your crazy confetti plates?

Lol

 

[eerockk]

Very nice piece of meat!

Where are your crazy confetti plates?

Lol

 

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!

[Big Boss]

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

[Master Rel]

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

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