The Free Talk Live BBS

Free Talk Live => General => Topic started by: Laetitia on March 03, 2009, 09:23:19 PM

Title: Recipe Thread
Post by: Laetitia on March 03, 2009, 09:23:19 PM
I'm going to be rounding up recipes and links which have been posted on the BBS to this one thread. I'll also include other BBS comments and reviews with the recipes.
If you have a secret family recipe you want to share, a request for a particular dish or type of food, or have come across a perfect dish online, this is the place to post it.

Please post the ingredients and instructions in an easy-to-read format. Photos would be great too, if you have them. Just scale them back to a reasonable resolution/size. There's a chance someone might be in their kitchen, or at the store, and want to look up something from the thread. (Yes, I am talking about me.)

-----

One more thing... Give your recipe a title of some sort.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 03, 2009, 09:30:24 PM
Kicking it off with a drink, of course - posted originally by Elitist Bitch:

Skittles-Vodka
(http://mixthatdrink.com/wp-content/uploads/2009/01/final.jpg)

http://mixthatdrink.com/skittles-vodka-tutorial/ (http://mixthatdrink.com/skittles-vodka-tutorial/)

Utterly delicious.
Title: Re: Recipe Thread (Working on the title)
Post by: Ecolitan on March 03, 2009, 09:32:12 PM
Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 03, 2009, 09:35:47 PM
(http://www.shackpics.com/download.x?file=macncheese_2vwesp2dy3f0j34bt6qk.jpg)

Shaw's Massive Mac und Cheese
1 1/2 pounds penne pasta.
1/2 pound sharp cheddar cheese.
Salt
Black pepper
Milk or heavy cream.
Flour
Ruffles potato chips
Parmesan

Put a couple cups of milk or cream into a saucepan on medium low.

Chop cheese into small bits. Dump it into the liquid. Add some flour while stirring. Stir the crap out of it until it starts to foam. Add salt and pepper to taste.

Boil the pasta for 8 minutes. Drain.

Mix the pasta and cheese.

Dump a layer of it into a 9x13 pan.

Dump some crushed Ruffles and parm onto it.

Do another layer. Repeat until out of stuff or room.

Back that sonofabitch at 400 for 35 minutes. Let sit for ten.

Eat that bastard.

Massive Mac und Cheese Notes:
Maybe anyone who has made "Shaw's Massive Mac Und Cheese" can answer something for me. Would halving it make a yield around three or four servings? It's just me and two hungry guys, and I eat less than average. I don't want to mess with leftovers.

I haven't made shaw's massive mac und cheese, but I have made lots of mac & cheese. It should scale down pretty well.
A 8x8 or 9x9 pan should be about right. That's what I make for five. (2 big servings and 3 smaller.)
My only suggestion would be to make sure you have enough of the cheese sauce for it to seem a bit too wet when it goes in the oven.
The pasta will absorb the moisture, and not dry out while the top is crisping.

Wonderful! Thanks, Joy. And what's your opinion on using another hard cheese over sharp cheddar? (I was thinking Colby Jack, my favorite).

Colby Jack should be fine.
(The taste of the finished dish will be much milder than the straight cheese though - I don't think you'd find sharp cheddar overpowering.)

Shaw's Massive Mac Und Cheese=WIN.

Though next time, I'm going to add green chile, use sharp cheddar like the recipe said, and use milk instead of cream. Halving the recipe left enough for me and my boyfriend to have dinner and some for each of us for lunch tomorrow.

ORLY? What did you do?  You said you wanted to modify the cheese involved.  Did you modify anything else?  And why milk instead of cream? 

I used colby jack because that was what we had and it just didn't have a strong enough flavor. And I used heavy cream and I think it made it a touch rich. (I did forget the flour and it didn't make a lot of difference.)

Hmmm...I wonder about half & half. 

Half & half is a good choice. Even though I always have at least of pint of heavy cream in the fridge, I'll cut it with milk (instant half & half) for a lot of dishes, and in baking.

Another alternative is to use evaporated milk (not condensed - that's sweetened). Evap milk will behave much like half & half in recipes, but doesn't contain as much fat. It's also easy to store, since it's canned, and has years of shelf life, instead of 1-4 weeks on the refrigerator shelf.

Notes on Crunchy toppings & other add-ins:

I'm excited to try it with green chile. I have a love affair with green chile. Packed with flavor and loaded with vitamin C.

Damnit, I was gonna post a mac and cheese recipe as well. I've made it twice in the past week and its great, its really similiar to Shaw's though. I think I will try my next one with ruffles, that sounds interesting. Right now we just use lots of butter and broken up crackers.

My grandma used to use Corn Flakes. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 03, 2009, 09:42:55 PM
From mikehz:
Quote
I just bought stuff to make this chili recipe tomorrow. It's Texas chili, which means there are no beans in it. As one Texan told me, "If you stick a bean into it, it's not chili, it's bean soup."

El Cid Chili

12 oz chorizo sausage  (or Italian sausage)
2 lbs beef, cut in large cubes
½  lb lean ground beef
2 cans diced tomatoes (14 ounce)
1 bunch cilantro, chopped
1 tsp garlic powder
¼ cup chili powder
1 small can of chopped mild green chilies
1 onion, chopped
2 tsp cumin
1 tsp basil
1 cans beef broth (14 ounce) or 2 cubes beef bullion, dissolved in 14-16 ozs.  water
1 cinnamon stick.

Brown meat on all sides over medium high heat. Cover with broth in a large pot and add other ingredients. Simmer, stirring occasionally, until meat is tender, about 3-4 hours.  Serve with sour cream and grated cheddar cheese, to taste.

This very flavorful recipe won the international chili cook-off in Terlintula, Texas.

Replace the chorizo with beef and remove the cilantro and green chiles, and you have Cincinatti-style Chili which is itself very good.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 03, 2009, 09:54:53 PM
Black & White Chocolate Chip Cookies
(http://pics.livejournal.com/llbsb4ever/pic/00042xy6)

Black and white chocolate chip cookies.  I'm not eating them at the moment, but I made them earlier this evening. 

Someone posted this recipe in a thread on TotalFark.com, and I thought it was interesting, so I picked up some Oreo cookies at the store the other day and decided to try it out.  I tasted one when I took them all out of the oven, and they're pretty tasty. 

http://heyjude.typepad.com/blog/2008/12/black-and-white-chocolate-chip-cookies.html

Lindsey:
Quote
I put them in for the suggested 13 minutes, and they turned out a bit on the crispy side.  They're a nice combo of both at 10-11 minutes for me.  Your oven will obviously be different, so I would advice doing a test couple of cookies on these.  They were kinda wacky.   :D

rabidfurby:
Quote
I used white chocolate chips. Good shit.
---
About 11 minutes. I pulled them out while they were still gooey, so that by the time they cooled, they were crunchy, but still chewy on the inside.

Joy:
Quote
12 minutes is just about perfect. The cookies which started as slightly smaller scoops of dough are crunchy/chewy, and the slightly larger ones came out chewy/crunchy.
---
Oh! Should mention mine were with whole wheat flour. Some cookie recipes don't take that substitution well, but these did.
Title: Re: Recipe Thread (Working on the title)
Post by: rabidfurby on March 03, 2009, 10:48:13 PM
I made this yesterday:

Garlic Tortilla Soup
* 2 heads (at least) of garlic. Finely mince half, crush the other half with the flat side of a knife and throw straight into the pot.
* Chicken broth
* Stewed or diced tomatoes
* Black beans
* Small can of tomato paste
* Chicken or turkey
* Onion
* A couple habeneros or jalapenos
* Cumin, coriander, chili powder, a little cinnamon

Serve in a bowl with crushed tortilla chips on the bottom and cilantro, lime, and melted pepper jack cheese on top.
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on March 04, 2009, 09:50:02 AM
The Pioneer Woman. Best Recipes EVER. I have tried all of them but 2...and I always enjoy them so much they are in constant rotation at the house. She is absolutely gorgeous, has a really cute blog, take amazing photos, She homeschools her kids, lives on a farm, and offers Photoshop tutorials. I really enjoy everything she does, kind of like Joy…  :)

She is very detailed with her steps, and takes photos of each one so you can't mess it up.

http://thepioneerwoman.com/cooking/ (http://thepioneerwoman.com/cooking/)

Her best dish: The Marlboro Man's Favorite Sandwich.

It's def a heart attack on a plate, but so delicious it's worth it. Trust me.

http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)



Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 04, 2009, 10:44:18 AM
Thanks for the link, Keely. It'll take me a while to read through her site - but on the cooking?
She hooked me with this line:
Quote
Next, melt 1/4 stick of regular butter in a skillet. (This is not the last you’ll see of the butter, mark my words.)
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 04, 2009, 11:00:00 AM
Harvest Grain Salad
(http://2.bp.blogspot.com/_SaqwbscCzYU/SVAYZJqPmII/AAAAAAAAA6U/E76R3geFBP4/s320/harvest_grain_salad_small.jpg)

This dish can be made with many variations of grains, pasta and beans, so it's a good choice when you have a little bit left of a lot of dry foods.
It's often a main dish around here, but goes well with grilled fish and chicken. With the mint and feta, I think it would also be great served with lamb.


Harvest Grains Blend (from Trader Joe's): Israeli couscous, orzo, red quinoa and baby garbanzo beans.
Cook according to directions (in broth or water), and let it cool while chopping veggies.

Chopped:
Parsley
Mint
Red Onion (1/4 cup)
Yellow Bell Pepper (1/4 cup)
Cucumber, peeled and seeded
Grape Tomatoes, halved

Mix with the juice of a lime, and:
sea salt
fresh cracked pepper
olive oil
red wine vinegar.

Mix everything together, and you end up with a very festive looking dish. Top with crumbled feta cheese.

It's tasty. The couscous and orzo are the standard texture you expect in this sort of dish, but the quinoa and especially the baby garbanzos added an element into which you could sink your teeth. I liked the texture.
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on March 04, 2009, 11:07:59 AM
Thanks for the link, Keely. It'll take me a while to read through her site - but on the cooking?
She hooked me with this line:
Quote
Next, melt 1/4 stick of regular butter in a skillet. (This is not the last you’ll see of the butter, mark my words.)

No problem :)


She writes things like that all the time...she actually has a sense of humor that I think all people who like to eat/cook can find entertaining. I think I like reading her down-home recipes because she is so "everyday mom" friendly. She uses ingredients that I am comfortable with, but also throws in some fancy stuff here and there. She actually taught me how to cut on onion properly. Sad right?  :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 04, 2009, 03:18:07 PM
Harvest Grains Blend (from Trader Joe's): Israeli couscous, orzo, red quinoa and baby garbanzo beans.

Sigh.  Why the fuck is there no Trader Joe's in Texas???  You can't even order products off their web site.

*sulks mightily*

...brown lentils, moong dahl, pearl couscous, orzo, tabouleh, wheatberries, barley, brown or wild rice, canned garbanzos...

They probably carry all of those at Whole Foods, though I have no idea what moong dahl or wheatberries are.   I love orzo and couscous though, and would love to have ways to work quinoa into my diet (hint, hint, if you've got more good recipes there), so maybe I can make my own mix. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 04, 2009, 05:05:50 PM

Joy's Edibles?

Thanks, but this is a thread for everybody's recipes. I have thread in the polling pit with a few options - and am still open to suggestions.
Title: Re: Recipe Thread (Working on the title)
Post by: TimeLady Victorious on March 04, 2009, 08:59:15 PM
Chicken Soup:

- Several packets of Ramen noodles, or other kinds of noodles (Ramen just boils faster)
- As many chicken boullion cubes as you'd need
- A pot full of water and a stove

Chicken boullion is better than regular Ramen chicken mix because, well, it's much better tasting.

Depression stew (my great-grandmother used to make this a lot, even after the Depression, lol):

- Kielbasa
- Potatoes
- Cabbage
- A pot full of water and a stove

Pretty much all the recipes I know can be used with a jumble of things and a pot. As long as you have some meat, some vegetables, and a pot, you can make something that'll fill your stomach that's tasty, too.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 04, 2009, 09:20:01 PM
I made this for dinner this evening. 

(http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1848)

Serves 4

This tasty pasta dish can be prepared for about $3.17 per serving. Enjoy with bread and a fresh green salad on the side. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Ingredients

3/4 pound chicken tenders
1/4 cup all purpose flour*
Salt and pepper to taste
1 tablespoon butter*
1 tablespoon extra virgin olive oil
1 cup sour cream
1 cup chicken broth*
1 1/2 cups sliced mushrooms
1 1/2 teaspoons paprika
1/2 pound dried fettuccine or bowtie pasta*
Method

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top.
Nutrition

Per serving (about 11oz/301g-wt.): 600 calories (220 from fat), 25g total fat, 11g saturated fat, 75mg cholesterol, 990mg sodium, 65g total carbohydrate (4g dietary fiber, 6g sugar), 28g protein

~~~~~~~~~~~~~~

I'm eating it now.  I scaled it back about halfway, since there's only one of me.  I didn't really measure too much as eye the amounts and do what looked right to me.  I like bland food, so it was just about right for me - but I did modify it a bit.  I put in some Mrs. Dash seasoning blend, since I had salted it before - because I felt like it needed some sort of herbage.  Fresh would have been better, but I don't happen to have anything on hand.  Also, I think of it as kind of chicken stroganoff of sorts - I think it could benefit from the use of onions, definitely.  I thought about grating them up kind of medium-fine with my grater and letting them saute with the chicken and the mushrooms, and then adding the liquids in.  Also, the sauce was a bit thinner than I liked, so I added a pinch of flour to it to thicken it up and it cooked out within the time limit, I think I cooked it maybe 5-10 minutes longer because of that.  Probably would have been alleviated had I bothered to measure.   :P
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 04, 2009, 10:07:31 PM

Not a recipe, but a tip...

When doing a roast pork or beef, pre-heat the oven to Max, 525*, put the roast in, and immediately turn it down to roasting temp, 350-ish or whatever your directions call for.  It shouldn't alter the length of time your directions specify.  It seals the outside and keeps the inside more moist. 

You probably shouldn't try it with poultry. 

I've had good luck with that numerous times.  Feel free to correct me if you have a better method. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 04, 2009, 10:48:56 PM
I'm excited to try it with green chile. I have a love affair with green chile. Packed with flavor and loaded with vitamin C.

So...did you put salsa on top of it?   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Elitist Bitch on March 04, 2009, 10:50:00 PM
...yes. But not till I tried it without first.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 05, 2009, 09:48:36 AM
I make chicken quesadillas a lot, and of course there a zillions of ways to make them so I'll try and summarize what I do here.

I boil up some chicken (as much as you need for the number of people you're going to feed).  Usually I use chicken broth and water, just to give it a little bit of extra flavor.  I'd use all chicken broth, but I don't have a stockpile.   :P

I then shred said chicken, and throw it in a pot with a tub of fresh salsa that I buy in the produce section of the grocery store (16oz), and some hot sauce.  I use Cholula, because I'm a wuss...you guys could use something better, use hotter salsa, add hotter peppers, whatev.  Sometimes I throw in a bit of jarred salsa because the fresh stuff doesn't have that seriously concentrated tomato flavor.  This isn't rocket science, so whatever tastes good is cool.  Occasionally I'll throw in some taco seasoning.  It just depends on my mood.  Nothing fancy.

When it's all cooked down and zesty and whatnot, I'll take a tortilla and throw a pile of shredded cheese on it (I like the four cheese Mexican blends you can find at the grocery store), throw the yardbird in, and stick it under the broiler.  I usually fold mine over so it's one quesadilla in a half-moon shape.  If I'm extra hungry I'll put all that on one quesadilla and throw it under the broiler.  I like to crisp up the tortillas a little first before I even put the cheese on them as well.  My BFF has this wacky little quesadilla maker that her mom got her for Christmas.  You can get it on Amazon, at Wal-Mart and Target as well, I think.  She asked me to make these for her once and we tested out the contraption for the first time.  It actually worked really well for us. 

Also, my friend likes Spanish rice in her quesadillas, so I just get the stuff in the box, and throw another tub of that salsa in instead of the canned tomatoes it suggests.

Another easy meal is to use that Spanish rice, and just cut up pieces of chicken breast and throw it in with the rice as it starts to cook.  The 20 minutes or so that the rice simmers cooks the chicken just fine if you cut it up in to bite-sized pieces.  I cover mine in cheese, put some sour cream on, and put in diced fresh tomatoes.

Not rocket science, and not some amazing wacky health-crazed dinner thing, but it's pretty tasty for something that's quick and easy. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 07, 2009, 03:45:26 PM
...brown lentils, moong dahl, pearl couscous, orzo, tabouleh, wheatberries, barley, brown or wild rice, canned garbanzos...

They probably carry all of those at Whole Foods, though I have no idea what moong dahl or wheatberries are.   I love orzo and couscous though, and would love to have ways to work quinoa into my diet (hint, hint, if you've got more good recipes there), so maybe I can make my own mix. 

I'm working on this. Quick and easy answer is to use quinoa anyplace you would serve couscous. Cook & toss in a salad, serve it in place of rice or couscous with a saucy dish, like a curry.

I like having the red quinoa as a hot breakfast cereal. Goes well with a touch of butter and:
Cheese and hot sauce, like you would with grits.
Splash of maple syrup and cinnamon, like oatmeal.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 07, 2009, 03:51:14 PM
Damnit, I was gonna post a mac and cheese recipe as well. I've made it twice in the past week and its great, its really similiar to Shaw's though. I think I will try my next one with ruffles, that sounds interesting. Right now we just use lots of butter and broken up crackers.

If you post it, or PM it to me, I'll add it as a variant with the Mac und Cheese, like I did with the alterations from MasterShake to turn mikehz's Texas (El Cid) chili into Cincinnati chili.

That's another reason for this to be in the Hijack-free zone, so I can combine the info. for easy reading.
Title: Re: Recipe Thread (Working on the title)
Post by: MasterShake on March 07, 2009, 11:39:39 PM
Shake's awesome fajitas...

Start your Weber(R) charcoal grill (This recipe may work on other grills... but I refuse to test it on others.. Im a Weber elitist).  Do not put the cooking grate on.

Put a round cake pan or foil pie pan on top of the hot coals.

Take however much skirt steak you want (pre-sliced), several sliced onions and green peppers, and place them into the pan with a touch of olive oil and 1/4 teaspoon salt.  Stir up a little, then coverf the grill for 5 minutes.

Take off the lid, and watch the meat and veggies until the meat is cooked and the onions are limp.  When done, put into a glass bowl with the juices in the pan.  Cover bowl.

Turn the cake or pie pan upside down on the coals, and warm your tortillas on the bottom.  Serve meat/veggies in tortilla with toppings of your choice.  I usually only go with sour cream and cheese.

For dessert...

Put the grate on the grill, and get either several sheets of foil or a rectangular foil pan.  Put pan on grate and allow to warm up.

Take bananas.. cut them in half, and half again lengthwise.  Put bananas in pan. Brush bananas with some melted butter and sprinkle as much brown sugar and/or vanilla on it as you want.

Cook until bananas turn golden brown and delicious.

Remove from grill, discard peels and eat... Or serve with a scoop of ice cream.

I prepare this whole meal several times during the summer.


Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 08, 2009, 12:35:55 AM
Here's the official John Shaw stew recipe.

What you need:

A roast
About twice the amount of potatoes (Get red or Yukon Gold.) as the meat
Baby carrots to taste
Diced celery to taste
Cubed or thick sliced zucchini (The secret ingredient.)
A big assed, mild onion. Vidalia is good. About the same amount as the carrots and celery combined.
Bottle of inexpensive dry red wine - Pinot Noir or Cabernet Sauvignon are fine.
Rosemary
Bay leaf
Salt
Black pepper
Flour (Get the pre sifted cooking stuff that comes in a small container.)
Olive or peanut oil

Take that roast and chop it up into cubes. One to one and a half inches is good.
Get a big frying pan and sear the outside with the oil. You almost want to burn the outside without cooking the inside. Just basically sear the shit out of it for a couple minutes.
Chuck it into the pot. (Crock pot on high, regular stove on low)
Chop up your veggies the way you want. Chuck them into the pot.
Throw in the rosemary and bay leaf. (About a tablespoon of rosemary, and one or two bay leaves.)
Pour wine into the pot until it reached an equal level with the top of the food. (You can't overdo it.)
Stir that shit up.

After about two hours, put your salt and pepper in until the liquid tastes the way you want it to.

After four hours or so, put some flour in. Shake it lightly and dust the top. Stir it in. Repeat four or five times. Check back in twenty minutes and see if it's thick enough. Add more if needed. Stir it up either way.

Let it cook for at least another four hours, but preferably overnight.

Check it again for taste. Add more salt or pepper if you need it. Eat that shit.
Title: Re: Recipe Thread (Working on the title)
Post by: MasterShake on March 08, 2009, 12:39:15 AM
I made a great pot roast recipe from Alton Brown a while back...

I found it interesting how he thickens the gravy.  H e doesn't use flour, corn starch or anything like that.  He uses raisins.  He cooks them in with the roast.  When the roast is done, he sets some aside, but then takes a stick blender to the juices, and blends the raisins in.  I tried this and its a freaking great way to thicken.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 08, 2009, 04:09:50 PM
Here's some of what's on tap for the next few days. If there's interest, I'll try to snap a few photos as I'm cooking, to go with ingredients.

Butter Chicken (Mild Curry)

Hoisin Beef & Snow Peas
(Usually done with lamb, but I'm bending to request from children)

Mango Chicken Wings & Yucca Buns
(Will be served with pineapple/jalapeno marmalade, but you'll have to settle for directions on that, and maybe an after photo. I made a fresh batch two weeks ago, and we still have plenty.)

Honey Teriyaki Baked Tofu & Veggie Fried Rice
(The rice is stir fried in large quantities of butter, so it's not as healthy as you'd think)
Title: Re: Recipe Thread (Working on the title)
Post by: Elitist Bitch on March 08, 2009, 04:59:48 PM
Pepperoni Pizza Soup:
(My boyfriend makes this for me. It comes from some recipe book)

2 1/2 cups tomato-basil-garlic soup (if you can't find it with garlic, perhaps you can add a little in)
(Josh uses regular tomato soup and adds basil and fresh garlic)

1 1/2 cups water
2 gloves of garlic, minced
1 1/2 cups elbow macaroni
2 green onions, diced
2 tsps dried oregano, plus a little more
1/3 cup diced pepperoni
1 cup grated mozzarella
1 cup grated cheddar

Preheat broiler. Put tomato soup, water and garlic into large pot and bring to a boil. Add macaroni, onions, oregano, and pepperoni and stir. When macaroni is cooked, pour it into over-safe bowls. Top with mozzarella and cheddar. Sprinkle oregano too. Broil until cheese is brown and bubbling.

We use bread bowls. It's amazing.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 08, 2009, 09:12:03 PM
Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.

negroe
the rest of the world calls this shit ''hamburger''
don't be a lazy fuck....poseur
buy a london broil....par-freeze & slice thin
then cook the shit as above
THAT....is ''steak n cheese''
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 08, 2009, 09:36:11 PM
the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 08, 2009, 11:29:18 PM
the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.

negroe
the rest of the world calls this shit ''hamburger''
don't be a lazy fuck....poseur
buy a london broil....par-freeze & slice thin
then cook the shit as above
THAT....is ''steak n cheese''

I lol'd. 
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 08, 2009, 11:30:25 PM
Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

You can freeze it. It will last several days.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 08, 2009, 11:36:46 PM
Hmmm...very informative.  Also, your stew recipe looks delicious.  I'm going to try that soon.  How well & how long does it keep in the fridge, and can you freeze it? 

You can freeze it. It will last several days.

Cool, thanks.  I like things you can freeze, because there's only one of me and I can't eat an entire pot of stew or whatnot in the time before it goes bad in the fridge. 

With that said, if anybody has any freezer-friendly recipes - I'm up for seeing them.   :D
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 09, 2009, 01:35:52 PM
the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 09, 2009, 02:03:36 PM
no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

If it's a cheeseburger, it's a cheeseburger.  Not a steak n' cheese.  I've had cheeseburgers and cheese steaks, and they are definitely not the same. 
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 09, 2009, 03:42:29 PM
the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

Are you suggesting that fat content isn't a measure of quality?
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 09, 2009, 04:32:29 PM
I understand the preference of calling things "steak" only when made from shaved/shredded steak. It's a pretty common dispute (ground meat vs. chopped/minced) with chilis and many of the mexican dishes I've tried. But, it will not take over this thread. Save that for battles which real impact on the world, like what thickener to use in gumbo.  :P

I'll be more than happy to use Riddler's tip of thin slicing London Broil from the freezer in a wrap up of the hamburger war, along with the breakdown of the fat content of the grades of ground beef from John Shaw. (Then, I'll use the magical powers of the delete button.)
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 09, 2009, 05:42:33 PM
the rest of the world calls this shit ''hamburger''

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

no matter how you church it up....
it's still hamburger
steak n' cheese w/ ground beef is just wrong.
it's cheeseburger

Are you suggesting that fat content isn't a measure of quality?

of course not
i'm not a philistine, afterall.
but, ecolitan was talikng about cheese steak (or steak n' cheese)
what's the first thing comes to mind?
i doubt it's ground beef
shaved steak is just.....different
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 09, 2009, 06:54:36 PM
(http://aht.seriouseats.com/images/20080429-pinky.jpg)

Title: Re: Recipe Thread (Working on the title)
Post by: Ecolitan on March 10, 2009, 11:02:55 PM

* Ground Beef/Hamburger - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat
.

I usually use chuck but it's all beef and it's all ground so.... ground beef.

of course not
i'm not a philistine, afterall.
but, ecolitan was talikng about cheese steak (or steak n' cheese)
what's the first thing comes to mind?
i doubt it's ground beef
shaved steak is just.....different

Joy said I had to give it a name.
Title: Re: Recipe Thread (Working on the title)
Post by: Chronicles on March 10, 2009, 11:51:12 PM
The Lord of Catan's Sausage and Bean Stew

I make this (and fresh bread) when we have friends over to play Settlers of Catan, and everyone loves it. It's a bit different every time, depending on what I have on hand, but always excellent.

Ingredients:
1 bag Trader Joe's 15 bean mix (It's a bag of mixed beans...you can find various brands around the country.)
1 lb ground Italian sausage (or hot, if you prefer)
Vegetable stock or bullion (I use Better than Bullion, Veg flavor)
1 24oz can tomato sauce
1 15oz can tomato paste
Chopped fresh veggies (I usually do carrots, celery, green pepper, onion, and corn.) I add a LOT of veg.
Italian seasoning (around 2T, or to taste. I just taste and add more if needed)
Salt (to taste)
Pepper (to taste)

Soak the beans overnight, then rinse and stick in a large pot with water (or veg stock) to fill 3x's the space of the beans. Add the bullion (If you didn't start out with stock), and then start chopping veggies and opening cans. Brown the meat. Just dump everything in as you go, and after it boils and everything is in, cover and reduce to a simmer. It will be ready to go in about an hour, but better if you let it simmer longer.

This works for a group of 8-12. It also freezes extremely well.

Thanks for starting this thread, Laetitia. I'm looking forward to seeing your Butter Chicken recipe. My family loves it when we go out, but the couple recipes I have tried off the net have not been great.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 11, 2009, 05:16:10 PM
I usually make this with greek yogurt, but the kidlets requested I try it with coconut milk, so that's what you'll see in the photos. I prefer the flavor with yogurt, but this was good too. Other variations include using tofu, tempeh or roasted vegetables in place of chicken.

Butter Chicken
1 large onion, rough chopped
1-2 jalapeno peppers, seeded & rough chopped
5-6 cloves garlic, peeled
1-2 small plum tomatoes (or a cup of grape/cherry tomatoes)
3-4 inch piece of fresh ginger
3 Tbs Cashew Butter (or a 1/3 cup cashews, added to food processor)
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1-2 tsp curry
2 tsp salt
Fresh cracked pepper
2-3 Tbs Canola (or high heat oil)

Grate the ginger, and squeeze the juice into the blender. (Toss the pulp) Place all of the above ingredients, except the oil, into a food processor or blender, and blend it to make a curry paste.
(http://2.bp.blogspot.com/_SaqwbscCzYU/Sbgnc1xA5HI/AAAAAAAABLI/DCa3fQxxvrM/s320/butter_chicken1.jpg)
Heat oil over medium high stove - add curry paste. Simmer the curry paste until much of the moisture has cooked off, and it's become quite thick. At this point, start watching for it to take on a shiny quality, as the the oil starts to break. (That's what you want to see before adding yogurt or coconut milk)

2 cups plain yogurt, or 1 can of coconut milk
4-6 boneless, skinless chicken thighs,
or 2-3 breasts, cut into bite size chunks

Stir yogurt into paste. Bring to a boil, then lower heat to medium. Simmer for 10 minutes, stirring often (it will stick). Add chicken pieces. After it comes back to a simmer, cook uncovered for 8-10 minutes, or until chicken is done.
(http://4.bp.blogspot.com/_SaqwbscCzYU/Sbgnc-Suj_I/AAAAAAAABLA/M78gpUB7ct4/s320/butter_chicken2.jpg)
Scoop chicken out to serving bowl, then raise the temperature back to medium high. Bring the sauce to a boil, and cook until you see the oil separating (see photo). Pour the sauce over the chicken in the serving dish and serve with rice. We like to have Nan and green peas. (I was lazy Sunday, and purchased Nan, instead of making it.)
(http://1.bp.blogspot.com/_SaqwbscCzYU/SbgncgpoNII/AAAAAAAABK4/uPQJMYZoBz8/s320/butter_chicken_plate.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 27, 2009, 02:47:52 PM
The Lord of Catan's Sausage and Bean Stew

I make this (and fresh bread) when we have friends over to play Settlers of Catan, and everyone loves it. It's a bit different every time, depending on what I have on hand, but always excellent.

I'm intrigued, and not just by the recipe. I have heard many good things about Settlers of Catan, and have a board/card game playing family.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 27, 2009, 03:16:14 PM
I sent your butter chicken recipe to Boyfriend, who is lord of the kitchen.  If he doesn't make it soon, I will.   :)
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 27, 2009, 03:25:03 PM
This is a regular on the menu, and has always been on the "Win" column in the ongoing supper war with the kids. Very easy to make, and there are easy to find substitutions, if you don't have an Asian market nearby. I'll cut thin slices off a small roast, just before prepping the rest for another meal, but you can also grab a pack of the thin sliced/shaved beef from the meat counter at the grocery store. Basil Meatballs (beef or poultry), or Garlic-Ginger Baked Tofu also work well. If you want to keep it completely meatless, use the baked tofu, and make the soup with vegetable broth.

Pho (Vietnamese Noodle Soup)

4-6 cups Chicken or Vegetable Stock
Juice of 1/2 lime
1 inch piece of ginger, grated & juice squeezed into broth
2 cloves of garlic, minced or grated
1 Tbs Fish Sauce
1-2 Tbs Soy Sauce (to taste)

4 Servings of Rice Vermicelli (or regular)
A few slices of beef for each bowl

Cook vermicelli according to package directions, rinse and set aside. Combine broth ingredients together and bring to a simmer, while you prep a platter of add-ins:

Basil Leaves
Cilantro Sprigs
Mint Leaves/Sprigs
Chopped Scallion
Sliced Jalapeno
Bean Sprouts

(http://4.bp.blogspot.com/_SaqwbscCzYU/Sc0mdB_8u5I/AAAAAAAABOg/2cPfZhgR4eg/s320/pho_unassembled.jpg)
Place a serving of vermicelli in each bowl, and top with a few slices of raw, sliced beef. If you're using a thicker slice, or meatballs, cook them ahead of time, as part of your prep. The thin slices will cook when you pour the broth over top as long as you have it at a good simmer. Ladle broth over pasta & beef, then serve. Each person can add items from the salad plate to their bowl at the table.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 27, 2009, 03:27:50 PM
We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 27, 2009, 03:31:59 PM
I sent your butter chicken recipe to Boyfriend, who is lord of the kitchen.  If he doesn't make it soon, I will.   :)

Cool!

I made Malaysian Fish Curry and a Pineapple Sambal last week, but haven't had a chance to type it up yet. It starts off with a fresh curry paste, similar to the butter chicken. I have been loving the fresh paste as a sauce base. Have started making so many of my saucier dishes this way. The chili/onion/cilantro or basil/garlic combo is very flexible. No chopping, no mincing, no extra wait for the onions to soften.Added a small can of chipotle peppers and a tomato, and ended up with the perfect paste to cook with turkey and black beans.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 27, 2009, 03:57:06 PM
We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 

You're going to love it, especially when you look at the register tape in comparison to purchasing ethnic/specialty items at the regular supermarket.
The seafood selection and fresh herbs should be a lot better, too.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 27, 2009, 04:28:23 PM
We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 

You're going to love it, especially when you look at the register tape in comparison to purchasing ethnic/specialty items at the regular supermarket.
The seafood selection and fresh herbs should be a lot better, too.

I love open markets.  The one here is Amish, not Asian.  Theres lots of 'regular' people, too, but its predominantly Amish produce and meats.  And prepared foods too, thats where I get the fried chicken.  Their breads and produce are spectacular.  My next thing I'm gonna try from there is crab cakes, theres a seafood shop that makes me drool.  Not Amish, obviously, they're not known for their seafaring ways. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 27, 2009, 04:33:15 PM
We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 

You're going to love it, especially when you look at the register tape in comparison to purchasing ethnic/specialty items at the regular supermarket.
The seafood selection and fresh herbs should be a lot better, too.

I love open markets.  The one here is Amish, not Asian.  Theres lots of 'regular' people, too, but its predominantly Amish produce and meats.  And prepared foods too, thats where I get the fried chicken.  Their breads and produce are spectacular.  My next thing I'm gonna try from there is crab cakes, theres a seafood shop that makes me drool.  Not Amish, obviously, they're not known for their seafaring ways. 

That's awesome.  I'm not a big fried chicken person, but the fried chicken at the Amish restaurants down here IS amazingly tasty.  I'm sure you're aware of the decently sized Amish population around Sarasota/Bradenton since I recall you being familiar with the area.  There are a few yummy Amish restaurants down here that have some good stuff, and you can buy the baked goods.  I've never seen a whole open Amish market though.  That sounds really cool.   
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 27, 2009, 06:28:15 PM
We actually do have an Asian market near this new house-- a huge one, about the size of a Wal-Mart, which we literally discovered on moving day.  "Excited" is an understatement.   I don't know if it quite makes up for not having a Trader Joe's, but it softens the blow a bit. 

You're going to love it, especially when you look at the register tape in comparison to purchasing ethnic/specialty items at the regular supermarket.
The seafood selection and fresh herbs should be a lot better, too.

I love open markets.  The one here is Amish, not Asian.  Theres lots of 'regular' people, too, but its predominantly Amish produce and meats.  And prepared foods too, thats where I get the fried chicken.  Their breads and produce are spectacular.  My next thing I'm gonna try from there is crab cakes, theres a seafood shop that makes me drool.  Not Amish, obviously, they're not known for their seafaring ways. 

That's awesome.  I'm not a big fried chicken person, but the fried chicken at the Amish restaurants down here IS amazingly tasty.  I'm sure you're aware of the decently sized Amish population around Sarasota/Bradenton since I recall you being familiar with the area.  There are a few yummy Amish restaurants down here that have some good stuff, and you can buy the baked goods.  I've never seen a whole open Amish market though.  That sounds really cool.   

To be honest, I wasn't aware that theres a large Amish population down yonder. 

What I like about them is they tend to use ingredients that are often considered unhealthy.  Butter, salt, etc.  They don't fuck around with substitutes and try to go Atkins.  Everything is rich and thick.  It makes me want to roll in it, like a dog in the yard. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 27, 2009, 07:10:50 PM
What I like about them is they tend to use ingredients that are often considered unhealthy.  Butter, salt, etc.  They don't fuck around with substitutes and try to go Atkins.  Everything is rich and thick.  It makes me want to roll in it, like a dog in the yard. 

This might be a good recipe for you then, Brasky.

Fried Butter Balls http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html (http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html)

It's outside my comfort zone, even though I make no apologies for the bricks of butter and pints of heavy cream I toss in my shopping cart.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 27, 2009, 07:21:21 PM

Jesus...  That sounds awful and wonderful at the same time. 

I was thinking more along the lines of chicken pot pie that doesn't taste like kindergarten paste. 

Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 27, 2009, 08:48:17 PM
What I like about them is they tend to use ingredients that are often considered unhealthy.  Butter, salt, etc.  They don't fuck around with substitutes and try to go Atkins.  Everything is rich and thick.  It makes me want to roll in it, like a dog in the yard. 

This might be a good recipe for you then, Brasky.

Fried Butter Balls http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html (http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html)

It's outside my comfort zone, even though I make no apologies for the bricks of butter and pints of heavy cream I toss in my shopping cart.

Oh my God.  I saw her make these on TV and I was appalled.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 28, 2009, 12:27:12 PM
Oh my God.  I saw her make these on TV and I was appalled.   :lol:

Me, too. I'd never have thought I'd ever say NO to a butter dish.
After all, I go through a brick of bulk organic butter in cooking AND four sticks of unsalted butter in baking every 1-1/2 to 2 weeks:
(http://lh3.ggpht.com/_SaqwbscCzYU/Sc5OjZXbYyI/AAAAAAAABO4/phLhmjOZ0v0/chunk_o_butter.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 28, 2009, 12:29:41 PM
Oh my God.  I saw her make these on TV and I was appalled.   :lol:

Me, too. I'd never have thought I'd ever say NO to a butter dish.
After all, I go through a brick of bulk organic butter in cooking AND four sticks of unsalted butter in baking every 1-1/2 to 2 weeks:
(http://lh3.ggpht.com/_SaqwbscCzYU/Sc5OjZXbYyI/AAAAAAAABO4/phLhmjOZ0v0/chunk_o_butter.jpg)

Yeah, I'm no stranger to butter and cheese either - but I just don't think I could bring myself to put that in my mouth.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 28, 2009, 12:51:50 PM
Shaw Chili - (WARNING, I use frigging beans in my chili, get over it.)

Stuff you need:

Stewing beef or a roast cubed into one inch pieces. (I use roast) /Quantity - A bunch.
Roma tomatoes, diced or sliced /Quantity - About twice as much as the meat, it looses mass from water cooking off.
Beans, I like a mix. White kidney, red kidney, and black beans. /Quantity - A little less than the quantity of meat.
Garlic /Quantity - As much as you like. I'm not a snob about it. Powder is fine.
Red bell pepper /Quantity - one or two, depending how much you're making.
Habanero or Scotch bonnet pepper /Quantity - one or a part of one, to taste.
Celery /Quantity - one stalk.
Fresh mustard greens or some horseradish /Quantity - A handful or a tablespoon.
Jim Beam /Quantity - A cup or so.
Vinegar /Quantity, 1/4 cup or so.


Alright, take your bell pepper, hot chili pepper, celery, and mustard greens, and blend the shit out of them until they are pretty much liquid. This is your Flavor Blast Zone.

Throw everything into a pot or crock pot.

Cook it for six hours or more. Overnight is better. You want the meat to be shredding up when you stir it.

Put it on some rice, and have a lot of bread and milk around. Rice is obviously optional, but I dig it that way.

Eat that bitch. Eat it GOOOD.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 28, 2009, 02:49:24 PM
Hey Joy-- you've got a lime pictured with your butter chicken recipe, but it wasn't mentioned in the ingredients list.   Is that part of the recipe, or did it just manage to sneak into the photo? 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 28, 2009, 03:56:39 PM
I used the lime in that batch, because of the coconut milk.
If you're using yogurt, you'll have the touch of sourness, and not need lime.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 28, 2009, 04:13:57 PM
I used the lime in that batch, because of the coconut milk.
If you're using yogurt, you'll have the touch of sourness, and not need lime.

Aha!  Glad I asked, then.  We'll be using yogurt, making it to tomorrow or Monday. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 28, 2009, 04:44:21 PM
I used the lime in that batch, because of the coconut milk.
If you're using yogurt, you'll have the touch of sourness, and not need lime.

Aha!  Glad I asked, then.  We'll be using yogurt, making it to tomorrow or Monday. 

Cool! Let me know how it turns out, and if any of the directions  were out of whack with actual prep.
It's a bit of guesswork when I write the steps down.

I made a spicier version of the sauce today, with a little cinnamon added. Worked great with sweet potatoes, chickpeas & spinach.
(No chicken - is a meatless day here.)

Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 28, 2009, 04:51:09 PM
Shaw Chili - (WARNING, I use frigging beans in my chili, get over it.)

Stuff you need:

Stewing beef or a roast cubed into one inch pieces. (I use roast) /Quantity - A bunch.
Roma tomatoes, diced or sliced /Quantity - About twice as much as the meat, it looses mass from water cooking off.
Beans, I like a mix. White kidney, red kidney, and black beans. /Quantity - A little less than the quantity of meat.
Garlic /Quantity - As much as you like. I'm not a snob about it. Powder is fine.
Red bell pepper /Quantity - one or two, depending how much you're making.
Habanero or Scotch bonnet pepper /Quantity - one or a part of one, to taste.
Celery /Quantity - one stalk.
Fresh mustard greens or some horseradish /Quantity - A handful or a tablespoon.
Jim Beam /Quantity - A cup or so.
Vinegar /Quantity, 1/4 cup or so.


Alright, take your bell pepper, hot chili pepper, celery, and mustard greens, and blend the shit out of them until they are pretty much liquid. This is your Flavor Blast Zone.

Throw everything into a pot or crock pot.

Cook it for six hours or more. Overnight is better. You want the meat to be shredding up when you stir it.

Put it on some rice, and have a lot of bread and milk around. Rice is obviously optional, but I dig it that way.

Eat that bitch. Eat it GOOOD.

That would rock.  

I had chili maybe twice without beans, so I know theres a core of purists who say they don't belong, but I disagree.  Chili needs beans.  

Both times were by high-end types.  Once was in one of my old bars, they had a fancy eatery upstairs and an old-time hotel.  Linen tablecloth kinda place, the staff wore tuxedo shirts.  You know the kinda place I'm sayin'.  I'm in there the one night, and the bar manager is a mom-type.  You gotta eat, she says.  Comes back from upstairs with a bowl of chili and a chunk of crusty bread.  Really super-awesome chili made from cubed steak, excellent - but no beans.  

The other was again in a bar, this time the guy who ran the place had a semi-kitchen.  Bar food only, cheapo pizza and hot dogs.  But every weekend he would make something for the regulars to eat good at home, and bring it in for about four bucks per person.  There were never any leftovers.  I guess this chili recipe he had was passed onto him by some guy who won a national chili cookoff in Texas with it, maybe second place or something, but no slouch for #2 in Texas.  Again the cubed steak, again no beans.  Very good stuff, no doubt, but as good as it was, it needed beans.  

Usually I just use dark red kidneys in mine, and hamburger, rarely do I use the beef - although I prefer it.  Hamburger's easier and chili is one of my more relaxed dishes, I just throw stuff in a pot and somehow it turns into chili.  
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on March 28, 2009, 05:03:18 PM
See, what I dont understand is how it still qualifies as chili if it doesnt have any beans. They are the number 1 ingredient in my opinion.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 28, 2009, 05:10:17 PM
See, what I dont understand is how it still qualifies as chili if it doesnt have any beans. They are the number 1 ingredient in my opinion.

I agree.  The meat-- whether beef or chicken-- is secondary. 
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 28, 2009, 05:47:31 PM

Traditional chili is supposed to be a tomato-pepper stew.  The beans came later, a variant.  Meanwhile, meat was hard to come by, meat is a luxury when you come right down to the origins of many dishes.  Thus, the 'con carne' was added to the chili, with and without meat. 

The chili you are familiar with is very Americanized.  Traditional chili would more resemble stewed tomatoes your grandmother might have made, smashed up and spicy, with lots of peppers mixed in.  No beans, no meat. 
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 28, 2009, 06:41:34 PM
The "No beans" thing is a Texas snobbery, from what I understand.

Don't get me wrong, I have food snobbery myself.

I cringe every time I see someone put ketchup on a hot dog, but I generally keep it to myself.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 28, 2009, 06:58:03 PM
The "No beans" thing is a Texas snobbery, from what I understand.

Don't get me wrong, I have food snobbery myself.

I cringe every time I see someone put ketchup on a hot dog, but I generally keep it to myself.

I don't keep it to myself.  Ketchup on a hot dog is blasphemy. 
Title: Re: Recipe Thread (Working on the title)
Post by: BonerJoe on March 28, 2009, 08:45:57 PM
Chili sauce on a hot dog is awesome though.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 28, 2009, 08:48:24 PM
Chili sauce on a hot dog is awesome though.

Agree.

Natural casing dogs.  Burnt. 
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 28, 2009, 09:11:42 PM

Traditional chili is supposed to be a tomato-pepper stew.  The beans came later, a variant.  Meanwhile, meat was hard to come by, meat is a luxury when you come right down to the origins of many dishes.  Thus, the 'con carne' was added to the chili, with and without meat. 

The chili you are familiar with is very Americanized.  Traditional chili would more resemble stewed tomatoes your grandmother might have made, smashed up and spicy, with lots of peppers mixed in.  No beans, no meat. 

i beg to differ on sevral points, mah nigga..
chili IS an american incarnation.
chili HAD meat & chili peppers, other seasonings, etc. , originally.
no tomatoes (till later) & NO fucking beans....yes, i do add a can per 5 lbs. of asst. meat
it was born of cow-driving trail-dusters & their 'cookies'

http://www.socastee.com/chili/chili_history.html

i have won 1st & 2nd place at a local chili-fest, years back..
then they had faggot judges that were awarding top prize to douchebags with FUCKING CELERY, CARROTS, CORN & OTHER NON-CHILI-RELATED products , in their idea of chili.
i , luckilly wasn't carrying, at the time....
i haven't gone back
(oh, as a side bar, i talked w/ a judge one time, who said, "avoid # 4...we found a bandaid in it...(the public gets to sample the wares, at this chili-fest)
meat, meat, meat + chilis + small amounts of beans....i mail-ordered a variety of dried chili peppers & ground & mixed them to make my own chili powder w/ a former coffee grinder....i am a madman, when it comes to chili
i will post mah own recipe later..............
must go
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 28, 2009, 09:56:07 PM

Quote
Many argue that chili was invented in Mexico during the 1840s as a replacement for pemmican. Some place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua.[citation needed]

An alternative and more widely accepted theory holds that chili con carne was born in Ensenada, Mexico in the 1880s as a way poor Tejanos stretched available meat.[citation needed]. However, this theory does not take into account that Ensenada and Texas are very far from each other.

Chili is said to be the food of forgiveness and reconciliation.[citation needed] The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat (provided it was free or cheap).[citation needed] It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.

Chile peppers originated in the Americas and were in wide use in pre-Columbian Mexican culture. Any stew made using significant numbers of chiles might be seen as a forerunner of all modern chili recipes.

While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred. Although bulk grain fillers are not considered legitimate ingredients in some recipes, masa — a meal made from either corn flour (masa harina) or corn that has been treated with caustic lime to make hominy (masa nixtamalera)— is often used as a thickener and flavoring.

The Americanized recipe used for expeditions consisted of dried beef, suet, dried chili peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.

The "San Antonio Chile Stand", in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.[1]

Texas believes the world is built to revolve around it, much like the sun orbits around the earth. 

Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 28, 2009, 09:57:36 PM
Tonight we had lentil and chick pea soup that came from a recipe out of "Backwoods Home."  It was wonderful.  Great for cold weather.   I tried to scan the recipe, but unfortunately my scanner's messed up at the moment.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 28, 2009, 10:02:08 PM
Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 28, 2009, 10:04:23 PM
Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 

I'm a purist.  Mustard and nothing else. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 28, 2009, 10:25:16 PM
Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 

I'm a purist.  Mustard and nothing else. 

That's usually the route I take with mine, but every so often a nice chili cheese dog hits the spot. 
Title: Re: Recipe Thread (Working on the title)
Post by: blackie on March 28, 2009, 10:28:36 PM
I only like corn dogs.
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on March 28, 2009, 11:14:34 PM
This is something I used to make back when I was working.

Take 2 ribeye steaks, and remove the centers of both, as they are the most tender part.

Soak in cheap Merlot for 24 hours with some spices sprinkled in. Make sure the meat is completely covered in wine.

Cook it slowly. Make sure you don't use too high of a temperature or the wine will burn.

Serve. Its awesome.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 28, 2009, 11:21:49 PM
Tonight we had lentil and chick pea soup that came from a recipe out of "Backwoods Home."  It was wonderful.  Great for cold weather.   I tried to scan the recipe, but unfortunately my scanner's messed up at the moment.

If you have a decent digital camera, you could take a photo of it and crop it.  I've photographed a few documents and it turns out fine if the light is bright and indirect.  If its glossy paper, take the photo from arms length and zoom in, so the flash doesn't make a big star in the center of the page.  Also, a slight angle reduces any flare. 

Just sayin'.  If you're into swapping these recipes like you've been with Joy, you don't have to type stuff out. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 28, 2009, 11:25:22 PM
This is something I used to make back when I was working.

Take 2 ribeye steaks, and remove the centers of both, as they are the most tender part.

Soak in cheap Merlot for 24 hours with some spices sprinkled in. Make sure the meat is completely covered in wine.

Cook it slowly. Make sure you don't use too high of a temperature or the wine will burn.

Serve. Its awesome.

That sounds delicious.  What is your method of cooking?  Grill, broiler, pan, etc.? 
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on March 28, 2009, 11:52:25 PM
This is something I used to make back when I was working.

Take 2 ribeye steaks, and remove the centers of both, as they are the most tender part.

Soak in cheap Merlot for 24 hours with some spices sprinkled in. Make sure the meat is completely covered in wine.

Cook it slowly. Make sure you don't use too high of a temperature or the wine will burn.

Serve. Its awesome.

That sounds delicious.  What is your method of cooking?  Grill, broiler, pan, etc.? 

Grill tastes best, but needs constant addition of wine. Most of the time I made it in a wok tho.

Woks re awesome, and I recommend that everyone get one.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 29, 2009, 04:24:51 AM

You are up way too early. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 29, 2009, 04:27:46 AM

You are up way too early. 

Speak for yourself.
 :P
I'm killing time until 5:15, when I head downtown on the train with the other soon-to-be stampeding cattle.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 29, 2009, 05:00:21 AM

Nah, I'm up way too late. 

Its the swing shift thing.  Time doesn't matter.  I sleep when I'm tired, I'm awake when I'm not.  My mental alarm clock rings at 9am, 3am, 1pm, 4pm, 9pm, and several other random numbers.  I'm like a dog on the fifth of july, waiting for the next firecracker. 
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 10:06:27 AM
Chili sauce on a hot dog is awesome though.

You iz right on this one.  I like Jew dogs of course. 


2 fucking funny.
hebrew national?
that's what we call 'em 2 :lol: :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 29, 2009, 10:12:13 AM
Chili sauce on a hot dog is awesome though.

You iz right on this one. I like Jew dogs of course. 


2 fucking funny.
hebrew national?
that's what we call 'em 2 :lol: :lol:

Hell yeah.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on March 29, 2009, 10:56:27 AM
Tonight we had lentil and chick pea soup that came from a recipe out of "Backwoods Home."  It was wonderful.  Great for cold weather.   I tried to scan the recipe, but unfortunately my scanner's messed up at the moment.

If you have a decent digital camera, you could take a photo of it and crop it. 

Well, what do you know. 

(http://i164.photobucket.com/albums/u29/Rillion12/Lentilsouprecipe.jpg)

It says "1/2 the lemon juice" because the guys thought the juice was a bit overpowering.  I agree, but don't think it needs to be reduced quite  that much. 
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 12:18:05 PM



Texas believes the world is built to revolve around it, much like the sun orbits around the earth. 



this too may be true....
except your whole ''tomatoe'' theory......
just doesn't hold water, dude.....the west didn't have or grow tomatoes, back in them days................
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 12:32:33 PM
Alright, youse guys got me all riled up for chili, so I had to wait until noon to get the booze and buy the stuff.

Not pictured are the celery to be turned to paste, and the garlic.

If you've never been into hot peppers, you won't realize that that tiny little orange blob in front of the tomatoes is a habanero pepper, which is in the 98th percentile for heat. I'm gonna use about half of it, and the chili will be hot enough for non spicy people to be made extremely uncomfortable.

The breed I'm using is about 300,000 scoville units of heat. That makes it as hot as putting sixty equivalent sized pieces of jalapeno peppers into the mix.

I am also using a long sweet pepper instead of bell peppers, because that bell peppers at the grocery store were shriveling.

Gotta use it sparingly.

Shapow!

(http://www.shackpics.com/download.x?file=chilifixins_tpym86nhaqg2xzdm1np9.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 29, 2009, 01:22:42 PM
Yea! More great additions in the last day or so for the combined chili post, along with the latest Shaw post.

Thanks for the pepper description, Shaw. Lots of folks see long peppers, and thing "ouch", not realizing they come in sweet varieties, too.

Question for the mods:
I'm trying to group like items together, to keep it easy to find.
How long can a post be?
I can combine the discussion and recipe from yesterday into a 2nd chili post, if it would make the 1st one too long.
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 01:24:23 PM
Thanks for the pepper description, Shaw. Lots of folks see long peppers, and thing "ouch", not realizing they come in sweet varieties, too.

Sure! Peppers are amazing food, and there's so many varieties! People kinda shut down when they see 'em, thinking that they're food for machismo contests and tough guys. Nonsense. The long reds ones in that pic smell sweet and floral when you cut/grind them up, and taste like a meatier, chewy watermelon, with a slight undertone of bell pepper. They're delicious roasted, too.

Question for the mods:
I'm trying to group like items together, to keep it easy to find.
How long can a post be?
I can combine the discussion and recipe from yesterday into a 2nd chili post, if it would make the 1st one too long.

Twenty thousand characters.
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 02:06:32 PM
Update - 1 hour mark.

I'll take another pic when it's done, around 8pm.

(http://www.shackpics.com/download.x?file=chilifixins2_cy1sv6u7m5zsh8gnq1qh.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 02:12:50 PM
dude.
no onions????
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on March 29, 2009, 02:14:53 PM
dude.
no onions????

My dad makes chili without onions, 'cause he can't eat them.
Does stuff with celery & garlic instead. It's awesome chili.
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 02:16:34 PM
dude.
no onions????

A tiny amount. Not pictured. I use a lot of garlic. Like, two bulbs, and that combined with the sweetness of the pepper tastes just right.
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 02:17:29 PM
Does stuff with celery & garlic instead.

Exactly, I blend a bunch of celery into liquid and use a lot of garlic.

Sometimes I'll use onions, but I fry them in a pan first.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 03:27:13 PM
dude.
no onions????

A tiny amount. Not pictured. I use a lot of garlic. Like, two bulbs, and that combined with the sweetness of the pepper tastes just right.

good man.
we are garlic WHORES at my house.
here's something to try (if you already aint)
cut the pointed end off whole heads of garlic (the tips of the surrounding cloves too)
place on double tinfoil
drizzle w/ olive oil
sprinkle oregano, salt, pepper over top
wrap w/ foil
cook on grill long time (indirect)
grab whole head w/ paper towel & squeeze garlicky goodness on crusty bread, steaks, veggies, a loved one...............
it is a paste at this point....yummy & slightly sweet from roasting
you will smell like an old sweaty italian the next day, but......who cares?
plus....is goo for you
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 29, 2009, 04:00:36 PM



Texas believes the world is built to revolve around it, much like the sun orbits around the earth. 



this too may be true....
except your whole ''tomatoe'' theory......
just doesn't hold water, dude.....the west didn't have or grow tomatoes, back in them days................


Tex Mex is not Mex. 

Quote
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, huitlacoche, tomato, vanilla, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, chile pepper, beans, squash, sweet potato, peanut, achiote, turkey and a local variety of fish.

http://en.wikipedia.org/wiki/Mexican_cuisine
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 04:06:14 PM
good man.
we are garlic WHORES at my house.
here's something to try (if you already aint)
cut the pointed end off whole heads of garlic (the tips of the surrounding cloves too)
place on double tinfoil
drizzle w/ olive oil
sprinkle oregano, salt, pepper over top
wrap w/ foil
cook on grill long time (indirect)
grab whole head w/ paper towel & squeeze garlicky goodness on crusty bread, steaks, veggies, a loved one...............
it is a paste at this point....yummy & slightly sweet from roasting
you will smell like an old sweaty italian the next day, but......who cares?
plus....is goo for you

Yeah, we make roasted garlic all the time.

(http://farm3.static.flickr.com/2200/2256072389_d7825df85a_o.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 04:31:04 PM


Yeah, we make roasted garlic all the time.

(http://farm3.static.flickr.com/2200/2256072389_d7825df85a_o.jpg)

& the vampires shall not darken your door
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 04:33:00 PM


Tex Mex is not Mex. 

Quote
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, huitlacoche, tomato, vanilla, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, chile pepper, beans, squash, sweet potato, peanut, achiote, turkey and a local variety of fish.

http://en.wikipedia.org/wiki/Mexican_cuisine

*must continue to argue w/ brasky*

http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

The only thing certain about the origins of chili is that it did not originate in Mexico. Charles Ramsdell, a writer from San Antonio in an article called San Antonio: An Historical and Pictorial Guide, wrote:
"Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another."

There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. J. C. Clopper, the first American known to have remarked about San Antonio's chili carne, wrote in 1926:

"When they have to pay for their meat in the market, a very little is made to suffice for a family; this is generally into a kind of hash with nearly as many peppers as there are pieces of meat - this is all stewed together."

If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):

“detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.”
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 04:34:27 PM
and more on tomatoes (in the u.s.)

0ne of the strangest things about the history of the tomato (Lycopersicon esculentum) is the fact that, although it is of American origin, it was unknown as food in this country until long after it was commonly eaten in Europe. Until hardly more than a hundred years ago it was generally thought to be poisonous in the United States. Long before it was considered here as fit to eat, it was grown only as an ornamental garden plant, sometimes called "love apple."

http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/tomato.html
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 04:35:29 PM
generally thought to be poisonous in the United States.

Well, it's a type of nightshade.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 29, 2009, 05:00:57 PM
"Chili, as we know it in the U.S.,"

You're proving my argument. 
Title: Re: Recipe Thread (Working on the title)
Post by: lspooner on March 29, 2009, 07:23:25 PM
generally thought to be poisonous in the United States.

Well, it's a type of nightshade.

I remember reading somewhere that Jefferson grew and ate tomatoes at Monticello.
Title: Re: Recipe Thread (Working on the title)
Post by: John Shaw on March 29, 2009, 07:26:24 PM
generally thought to be poisonous in the United States.

Well, it's a type of nightshade.

I remember reading somewhere that Jefferson grew and ate tomatoes at Monticello.

Well, tomatoes are great. He did, however, also have a large pool full of eels as well, which is fucking nasty.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 07:34:06 PM
c'mon ...the greeks love eels.........
is tasty, no?
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 29, 2009, 07:35:43 PM
"Chili, as we know it in the U.S.,"

You're proving my argument. 

ok....
''do over''
you are in what position re: chili debate??
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 29, 2009, 08:39:07 PM
"Chili, as we know it in the U.S.,"

You're proving my argument. 

ok....
''do over''
you are in what position re: chili debate??

Fatigued. 
Title: Re: Recipe Thread (Working on the title)
Post by: Elitist Bitch on March 30, 2009, 12:36:10 PM
Dark Chocolate Orange Cheesecake

This recipe is not for the lazy cook. Because I don't have a mixer, it takes three or four hours to prepare.  And a springform pan is essential to the recipe.

Yield: one 10-inch cheesecake; 12 servings

Ingredients

2 cups chocolate cookie crumbs, such as Oreos or chocolate wafers

1/4 pound (1 stick) unsalted butter, melted

3 pounds cream cheese, softened

2 cups sugar

6 large eggs

1 cup heavy cream

1/2 cup bleached all-purpose flour

Pinch of salt

1 teaspoon pure vanilla extract

8 ounces semi-sweet chocolate, melted (or you can use a high cocoa-content chocolate of your choice)

8-10 drops orange candy flavor, to taste


Directions

Preheat the oven to 350ºF.

Combine the cookie crumbs and melted butter. Thoroughly mix together, then press into the bottom of a 10-inch springform pan. Bake in oven about 5 minutes. Remove and set aside.


Beat the cream cheese in a food processor or with a mixer until smooth. Add the sugar and mix. Add the eggs 1 at a time, running the mixer or processor in between each addition. Add the heavy cream, flour, salt, and vanilla and mix until smooth, scraping down the sides of the bowl as needed.  Pour the mixture into the prepared pan.

In a small bowl, combine your melted chocolate and orange candy flavoring and stir till well blended. Drop the chocolate onto the cream cheese mixture and use a butter knife to swirl it throughout.

Bake until the center of the cake sets, about 1 hour and 15 minutes.

Remove from the oven and loosen the sides of the cake with a thin knife. Cool completely. If you like it slightly chilled, refrigerate for about 1 hour.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 30, 2009, 09:04:36 PM
I spent many years cooking and baking without a mixer.  All I have now is a Black & Decker hand mixer.  You should pick one up.  You work at Club W for Christ sake.   :lol: :lol: :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 31, 2009, 04:40:46 PM

Black n Decker is the devil. 

Pet peeve.  I HATE them. 

Carry on. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 31, 2009, 04:50:57 PM

Black n Decker is the devil. 

Pet peeve.  I HATE them. 

Carry on. 

I think my mom bought it for me.  There's no specific reason it's a Black & Decker.  I haven't ever used anything else from them. 

I'm still waiting for my KitchenAid.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: blackie on March 31, 2009, 04:52:22 PM
I've got a kitchenAid mixer that never gets used.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on March 31, 2009, 05:17:07 PM

Black n Decker is the devil. 

Pet peeve.  I HATE them. 

Carry on. 



....made in indiana......................
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on March 31, 2009, 06:52:11 PM
Cowboy Stew:

A few cans of Kidney Beans.
A can of some other sort of red or black bean.
As much ground beef as you can muster.
A good handful of brown sugar.
Salt and pepper.
At least two cups of catchup.
One onion. Maybe one green or red bell pepper.
Half a package of bacon.
A pot (or crock pot), spatula, spoon, bowl, frying pan.

Brown the beef in the pan. Use spatula to break beef into little pieces while cooking.
Drain the grease then dump meat into pot.
Cook bacon in pan. Use spatula to flip bacon.
Drain the grease then chop the strips into small pieces. Dump into pot.
Dump all beans into pot.
Dump sugar into pot.
Sprinkle salt and pepper.
Dice up onion and bell pepper, toss in pot.
Pour in half of catchup.
Stir everything up really well.
Taste it. Does it taste delicious? Add more catchup.
Keep adding catchup and tasting it until it is lovable.
Cook in pot. Use spoon to serve into bowl.
Use spoon to serve into mouth.

Enjoy!
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on March 31, 2009, 06:54:53 PM
Cowboy Stew:

A few cans of Kidney Beans.
A can of some other sort of red or black bean.
As much ground beef as you can muster.
A good handful of brown sugar.
Salt and pepper.
At least two cups of catchup.
One onion. Maybe one green or red bell pepper.
Half a package of bacon.
A pot (or crock pot), spatula, spoon, bowl, frying pan.

Brown the beef in the pan. Use spatula to break beef into little pieces while cooking.
Drain the grease then dump meat into pot.
Cook bacon in pan. Use spatula to flip bacon.
Drain the grease then chop the strips into small pieces. Dump into pot.
Dump all beans into pot.
Dump sugar into pot.
Sprinkle salt and pepper.
Dice up onion and bell pepper, toss in pot.
Pour in half of catchup.
Stir everything up really well.
Taste it. Does it taste delicious? Add more catchup.
Keep adding catchup and tasting it until it is lovable.
Cook in pot. Use spoon to serve into bowl.
Use spoon to serve into mouth.

Enjoy!

How many cowboys do I put in?
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on March 31, 2009, 07:03:41 PM
None, its eaten by cowboys.
[youtube=425,350]k99h5aikc4g[/youtube]
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on March 31, 2009, 07:18:37 PM
I've got a kitchenAid mixer that never gets used.

Heathen.   :shock:
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on March 31, 2009, 08:19:46 PM

Black n Decker is the devil. 

Pet peeve.  I HATE them. 

Carry on. 



....made in indiana......................

I have no doubt.  Probably by unionized illegals. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 01, 2009, 12:41:56 AM
I keep seeing recipes involving quinoa recently.  Until very recently I had not heard of it.  It would appear to be very pasta/rice-like.  Little tiny grains, amirite? 

Anyhow, I was wondering where one can get this substance.  I know they have it at Whole Foods and Trader Joe's (Two stores which do not exist where I live), so I was wondering if perhaps I would be able to get it at Publix (I know they have Publix where Joy is...she'll probably know the answer to this), or if I would have to seek out a health food store-type place? 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 01, 2009, 12:49:34 AM
I keep seeing recipes involving quinoa recently.  Until very recently I had not heard of it.  It would appear to be very pasta/rice-like.  Little tiny grains, amirite? 

Anyhow, I was wondering where one can get this substance.  I know they have it at Whole Foods and Trader Joe's (Two stores which do not exist where I live), so I was wondering if perhaps I would be able to get it at Publix (I know they have Publix where Joy is...she'll probably know the answer to this), or if I would have to seek out a health food store-type place? 

I'm pretty sure that you'll have to go to a health food store.  There's a chain called Sprouts which is kind of half health food store and half farmer's market which sells it in big bins along with a bunch of kinds of rice, nuts, grains, etc., but they don't appear to exist in Florida. 

Quinoa is technically a vegetable I believe, but it is used like a grain or rice as filler for pilafs, salads, etc.  Loads of protein and fiber, and gluten-free which is great for people with allergies.  Joy has a recipe for a salad around here somewhere that has quinoa in it, and I can't wait to make it. 
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 01, 2009, 01:04:57 AM
You can substitute jellybeans. 
Title: Re: Recipe Thread (Working on the title)
Post by: Dylboz on April 01, 2009, 01:56:09 AM
I posted a link to an article I did for my local fancy magazine (I work for them, but they're just one of the media properties my employer produces), I was the featured chef for March. However, I deleted it because it had a picture and my full name, and I just don't want that tool Dave to get an ideas. So, here's the recipe, and those who really wish to see my picture and the write up can PM me.

Curried Coconut Milk Banana Squash (or any kind of squash, pumpkin even) Soup
Ingredients
2-3 pounds banana squash
2 cups coconut milk
3 cups water
1/2 white onion,
diced finely
1 Tbsp ginger, crushed
1 to 2 tsp minced or crushed
garlic (2 or 3 cloves)
2 Tsp melted butter
2 Tsp olive oil
1/4 cup rice vinegar
2 Tbsp curry powder
1/2 tsp kosher salt
(or to taste)
Method
Cut squash in half lengthwise and remove seeds and stringy fibers. Roast squash over medium-low heat on a grill or at 325° in an oven for about an hour, or until soft enough to scoop with a spoon. Ten minutes before removing from heat, brush the flesh of each half with a Tbsp of melted butter or olive oil.
 
Place a large soup pot on the stove over medium heat, add 2 Tsbp olive oil, then add onion, ginger and garlic, stirring lightly until onions begin to brown around edges. Add rice vinegar and reduce heat and reduce liquid by 50 percent. Add coconut milk and water and bring to a low boil. Spoon out the flesh of the squash and add it to the soup with the curry powder and salt. Reduce heat and allow soup to simmer uncovered for about 30 minutes, stirring occasionally to mix ingredients.
 
Remove from heat and puree with an immersion blender, (or transfer it in batches to a blender to do the same). Garnish with a drizzle of coconut milk and a sprinkle of curry powder before serving.
Title: Re: Recipe Thread (Working on the title)
Post by: Richard Garner on April 01, 2009, 07:06:51 AM
dude.
no onions????

A tiny amount. Not pictured. I use a lot of garlic. Like, two bulbs, and that combined with the sweetness of the pepper tastes just right.

I had chilli con carne last night.

Ground beef
Onion
Celery
four cloves of garlic
grated carrot
Mushrooms
A can of kidney beans,
two chilli peppers,
chilli powder
vegetable and beef stock (cubes)
Some Tabasco
A can of tomatos

I chop all the vegetables, then sweat them, with the beef, in a saucepan, so the beef absorbs their flavour. Then I mix the stock cubes and chilli powder in about three quarters of a pint of boiling water, and pour it over the beef and vegetables. I turn the power down and let it simmer for half an hour, to three quarters, so it has boiled down. Then I add the tomatoes and beans. While doing this I boil up some rice. When the sauce has boiled down a bit, I serve it over the rice.

This is basically the same as my bolognese, but for that, leave out the chilli and beans, maybe add some bacon to the ground beef, and add italian herbs, like Oregano.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 01, 2009, 08:20:48 AM
I keep seeing recipes involving quinoa recently.  Until very recently I had not heard of it.  It would appear to be very pasta/rice-like.  Little tiny grains, amirite? 

Anyhow, I was wondering where one can get this substance.  I know they have it at Whole Foods and Trader Joe's (Two stores which do not exist where I live), so I was wondering if perhaps I would be able to get it at Publix (I know they have Publix where Joy is...she'll probably know the answer to this), or if I would have to seek out a health food store-type place? 

I'm pretty sure that you'll have to go to a health food store.  There's a chain called Sprouts which is kind of half health food store and half farmer's market which sells it in big bins along with a bunch of kinds of rice, nuts, grains, etc., but they don't appear to exist in Florida. 

Quinoa is technically a vegetable I believe, but it is used like a grain or rice as filler for pilafs, salads, etc.  Loads of protein and fiber, and gluten-free which is great for people with allergies.  Joy has a recipe for a salad around here somewhere that has quinoa in it, and I can't wait to make it. 

Hmmm...interesting.  I have seen a couple very smallish chains and mom & pop type health food stores around here - so I might start calling around.  Thanks for the info. 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on April 01, 2009, 08:44:07 AM
I keep seeing recipes involving quinoa recently.  Until very recently I had not heard of it.  It would appear to be very pasta/rice-like.  Little tiny grains, amirite? 

Anyhow, I was wondering where one can get this substance.  I know they have it at Whole Foods and Trader Joe's (Two stores which do not exist where I live), so I was wondering if perhaps I would be able to get it at Publix (I know they have Publix where Joy is...she'll probably know the answer to this), or if I would have to seek out a health food store-type place? 

I'm pretty sure that you'll have to go to a health food store.  There's a chain called Sprouts which is kind of half health food store and half farmer's market which sells it in big bins along with a bunch of kinds of rice, nuts, grains, etc., but they don't appear to exist in Florida. 

Quinoa is technically a vegetable I believe, but it is used like a grain or rice as filler for pilafs, salads, etc.  Loads of protein and fiber, and gluten-free which is great for people with allergies.  Joy has a recipe for a salad around here somewhere that has quinoa in it, and I can't wait to make it. 

Hmmm...interesting.  I have seen a couple very smallish chains and mom & pop type health food stores around here - so I might start calling around.  Thanks for the info. 

You should be able to find it at Whole Foods. If it's like the WF here, you'll find it both pre-packaged and in the bulk bins. They may even have more than one type. (Can probably also be ordered from Amazon's grocery section.) I use the regular bulk bin stuff in salads, or in place of grits. It also works well cooked with a bit of broth and served as a side, like you would couscous or rice. Same thing for the red. I've seen black quinoa at the International Farmers Market, but haven't tried yet.

I like the red quinoa with a bit of butter and salt for breakfast. If I'm in a mood for something sweet, I'll add a touch of maple syrup or brown sugar & some cinnamon. It has a slightly nutty flavor I really like.  The only way I've fixed it so far that I haven't liked was the time I tried a quinoa curry scramble recipe I found online. The flavor wasn't the trouble - it was the texture combination of the scrambled eggs and tiny grains. Weird chewy, crumbly combo that I had to struggle to finish.

From what I understand, quinoa is rather unusual in that it provides a complete protein, which makes it very good for meatless diets. You have to combine legumes with grains to get the same nutritional benefits.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on April 01, 2009, 08:50:41 AM
I posted a link to an article I did for my local fancy magazine (I work for them, but they're just one of the media properties my employer produces), I was the featured chef for March. However, I deleted it because it had a picture and my full name, and I just don't want that tool Dave to get an ideas. So, here's the recipe, and those who really wish to see my picture and the write up can PM me.

Coconut Curry Banana Squash Soup

I bookmarked the recipe last night, when you had the link up. I look forward to trying it. Might turn out to be just the thing to get me thru the squash burnout that happens every year when my two little plants in the garden keep popping out the summer squash.

Do you think this would freeze well?
Title: Re: Recipe Thread (Working on the title)
Post by: Dylboz on April 01, 2009, 12:11:00 PM
Yeah, it keeps great. Freeze it or just keep it in the fridge, it'll stay tasty and edible for at least a month.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on April 05, 2009, 01:24:04 PM
This week is spring break for the kids, so I should have time to start clean up & combining posts w/comments.

And...
If tonight's dinner turns out well, I'll snap a photo & type up recipe.
It's a pistachio pesto. I've combined 2-3 different recipes to come up with the way I'm fixing it.
Fingers crossed, though with a loaf of rustic bread (parmesan & roasted garlic) and a big salad, nobody's going hungry.
(Backup plans if it bombs will be something quick with asparagus and butter.)

Oh - crap! I don't know if I have any Asagio.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 05, 2009, 07:16:08 PM
Joy, did you make the bread you're having with dinner tonight? 

If you did, I'd love a recipe.  If you didn't, I'd like to know where you got such a delicious loaf of goodness.

Also, Jizz and I are huge fans of Panera's tomato soup - and I found a recipe online a few minutes ago so I thought I'd share it.  I think I'm gonna give it a try next week.  I'll post results when I do. 

From the Panera Bread Kitchen
Serves 6
5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)
Adding baking soda to the tomatoes keeps the milk from curdling
1 Loaf of Asiago Bread(sliced Thick)

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer.
Taste and correct seasonings.
Reheat before serving. Top with Asiago Croutons- The More the Better!

Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.
Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.

http://www.ketv.com/recentrecipes/15377554/detail.html

~~~~~~~~~~

I'm going to leave the croutons out of mine because it's an easy way to get around the extra carbs that I won't really miss - plus I don't feel like going in and buying a whole loaf of their bread (because I'll eat it all). 
Title: Re: Recipe Thread (Working on the title)
Post by: Elitist Bitch on April 05, 2009, 10:51:02 PM
I made chicken fried streak tonight. I'd post a recipe, but the stuff is pretty ubiquitous (at least in my neck of the woods). Delicious. I'm about to uncork a bottle of huckleberry mead for dessert.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on April 07, 2009, 04:40:29 PM
Joy, did you make the bread you're having with dinner tonight? 
If you did, I'd love a recipe.  If you didn't, I'd like to know where you got such a delicious loaf of goodness.

I did. Used a recipe I use quite often. Learned a lesson Saturday - don't use oat flour in this recipe.
It works great in sandwich breads and soft dinner rolls, but not in this style bread.

1 cup warm water
2 tablespoons olive oil
3 cups bread flour or all-purpose flour (I use 50/50 all purpose & whole wheat)
2 teaspoons granulated sugar
3/4 teaspoon salt
2 teaspoons active dry yeast

Optional:
cornmeal, for baking sheet (parchment paper or non-stick spray works, too)
1 egg white, slightly beaten (For the pretty shiny top - I only do this if I'm baking other things with egg at the same time)
Add ins - chopped roasted garlic, sun dried tomatoes, cheese

Directions - Bread Machine
Add flour, oil, salt, sugar, yeast and water to your bread machine. Use dough setting.
Follow the machine guidelines, and add water or flour to make sure it is the right amount of soft/sticky.
When cycle is done, preheat oven to 375°F. Punch dough down and form into oval or long loaf.
Place on cookie sheet which has been sprinkled with cornmeal.
Cover and let rise for 25 more minutes.
Uncover and slash the top with a sharp knife. Brush all over with the beaten egg white.
Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.

If you're making by hand (which I do on days I need stress relief), proof yeast in warm water with sugar until nice and foamy (10-15 minutes) before mixing with remaining ingredients. Add the dry ingredients gradually - about a cup at a time. Knead for 10 minutes, then place in oiled bowl and cover until it doubles in size. After this, you can pick back up with shaping the loaf from the machine instructions.

---
The tomato soup recipe looks delicious. If I wasn't already set up for Pho tonight, I'd make that instead. If the weather stays cold for another day or two, we'll be ready for another soup night - so maybe Friday, when it's supposed to be rainy.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 07, 2009, 04:48:38 PM
Thanks a bunch!  I'm definitely going to try this out.  I've never made bread before, but this looks relatively fool-proof.  I will be making it by hand because I don't have a bread machine - which is fine, because I always need stress relief and I could use the extra output of energy as it is.   :D
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 07, 2009, 11:48:51 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 07, 2009, 11:56:32 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

Oh wow.  I've been checking out the blog for about an hour tonight, but hadn't looked at this particular recipe even though I know it was linked here before.  It looks pretty delicious - and I don't actually eat a lot of beef either.  Might have to cook that for Jizz next month when I'm in Chi-town and then have a taste of it.  It's way too much for me to eat, but it sure looks good. 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 08, 2009, 12:03:31 AM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

Oh wow.  I've been checking out the blog for about an hour tonight, but hadn't looked at this particular recipe even though I know it was linked here before.  It looks pretty delicious - and I don't actually eat a lot of beef either.  Might have to cook that for Jizz next month when I'm in Chi-town and then have a taste of it.  It's way too much for me to eat, but it sure looks good. 

The recipe says "It’s manly. It’s flavorful. And your man will grunt and daydream about Makita table saws and heavy machinery as he woofs it down."  Make sure that Jizzy knows what a Makita table saw is, so that he can fulfill this requirement.   :)

I think I've had more experience with Makita tools than Boyfriend, to be honest....
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 08, 2009, 08:11:08 AM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

what a letdown....i fully expected ground-up cigarettes in this recipe......bunch-a misleading bullshit...
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 08, 2009, 08:44:28 AM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

Oh wow.  I've been checking out the blog for about an hour tonight, but hadn't looked at this particular recipe even though I know it was linked here before.  It looks pretty delicious - and I don't actually eat a lot of beef either.  Might have to cook that for Jizz next month when I'm in Chi-town and then have a taste of it.  It's way too much for me to eat, but it sure looks good. 

The recipe says "It’s manly. It’s flavorful. And your man will grunt and daydream about Makita table saws and heavy machinery as he woofs it down."  Make sure that Jizzy knows what a Makita table saw is, so that he can fulfill this requirement.   :)

I think I've had more experience with Makita tools than Boyfriend, to be honest....

Will do.  Thanks for the tip.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 08, 2009, 06:27:54 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 



oh, and another thing........
your boyfriend made a hamburger
with chips in it.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 08, 2009, 07:04:14 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 



oh, and another thing........
your boyfriend made a hamburger
with chips in it.

No shit!  Really???
Title: Re: Recipe Thread (Working on the title)
Post by: Russell Griswold on April 08, 2009, 07:05:44 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

Oh wow.  I've been checking out the blog for about an hour tonight, but hadn't looked at this particular recipe even though I know it was linked here before.  It looks pretty delicious - and I don't actually eat a lot of beef either.  Might have to cook that for Jizz next month when I'm in Chi-town and then have a taste of it.  It's way too much for me to eat, but it sure looks good. 

The recipe says "It’s manly. It’s flavorful. And your man will grunt and daydream about Makita table saws and heavy machinery as he woofs it down."  Make sure that Jizzy knows what a Makita table saw is, so that he can fulfill this requirement.   :)

I think I've had more experience with Makita tools than Boyfriend, to be honest....

Makita's battery chargers are becoming much worse in quality. I've always liked DeWalt tools a little bit better. However, Makita's triggers on their drills are nicer to use.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 08, 2009, 08:26:14 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 

Oh wow.  I've been checking out the blog for about an hour tonight, but hadn't looked at this particular recipe even though I know it was linked here before.  It looks pretty delicious - and I don't actually eat a lot of beef either.  Might have to cook that for Jizz next month when I'm in Chi-town and then have a taste of it.  It's way too much for me to eat, but it sure looks good. 

The recipe says "It’s manly. It’s flavorful. And your man will grunt and daydream about Makita table saws and heavy machinery as he woofs it down."  Make sure that Jizzy knows what a Makita table saw is, so that he can fulfill this requirement.   :)

I think I've had more experience with Makita tools than Boyfriend, to be honest....

Makita's battery chargers are becoming much worse in quality. I've always liked DeWalt tools a little bit better. However, Makita's triggers on their drills are nicer to use.

Oy vey. 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 08, 2009, 08:31:14 PM
Makita's battery chargers are becoming much worse in quality. I've always liked DeWalt tools a little bit better. However, Makita's triggers on their drills are nicer to use.

Yeah?  That's good to know, thanks.  I'd like to get a cordless drill for Christmas.   :)
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 08, 2009, 08:47:57 PM
Boyfriend made the Marlboro Man sandwich for himself this evening: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ (http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/)

Only he didn't have cube steak, so he took ground beef and mixed it with 1/2 cup of crushed Kettle chips, and then carefully sliced the "patties" to fry them.  Says it came out great.

Me, I was too full of edamame to have one.  But then, I pretty much don't eat beef except for the very occasional filet mignon or well-made cheeseburger. 



oh, and another thing........
your boyfriend made a hamburger
with chips in it.

No shit!  Really???


well, a buncha you niggas insist on calling hamburger, a ''steak sandwich'', which clearly, (but just-fucking-barely), is what this marlboro-man sandwich is.
back in the day, cube steak was the poor man's steak....not anymore...you're better off buying...as i've said...a london broil, or cheap-cut steak, slice it thin & voila..
plus, the fact that this douche goes by the name, ''marlboro man'', disqualifies it from anything manly or cool.....
unless this cock-knock smokes 3-packs-a-fucking-day (marlboro, of course...non-filters....and if they don't make 'em non-filter anymore, he would have to be ripping the fiberglass filter off each one, before he smoked it)....ONLY THEN, can you be called MARLBORO MAN........
no, that's wrong...
unlesss you are a horse-riding, cow-wrangling, whiskey-drinking, whore-fucking, card-gambling, six-gun-shootin' , sleepin'-in-a-bunk-house, foul-mouthed son-of-a-bitch...can you be called...Marlboro Man.............
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on April 08, 2009, 10:56:25 PM
its the best fucking sandwich in the world. Her site is amazing...she is a real woman doin real shit. She rules imo.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 09, 2009, 03:50:03 AM
its the best fucking sandwich in the world. Her site is amazing...she is a real woman doin real shit. She rules imo.

I've been browsing for quite a while (since last night, but I'm up with a headache right now and was already checking it out earlier when I got home) and I'm really digging it.  Even the non-food-related parts.  Have you tried any of the other recipes besides MM's favorite sandwich?  I came across his SECOND favorite sandwich on there as well.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on April 09, 2009, 07:24:41 AM
its the best fucking sandwich in the world. Her site is amazing...she is a real woman doin real shit. She rules imo.

I've been browsing for quite a while (since last night, but I'm up with a headache right now and was already checking it out earlier when I got home) and I'm really digging it.  Even the non-food-related parts.  Have you tried any of the other recipes besides MM's favorite sandwich?  I came across his SECOND favorite sandwich on there as well.   :lol:

I discovered her about 2 years ago...her site has really grown. She didn't used to have all that fancy stuff...:)


So far, I have made:

The Best Lasagna. Ever. - I'm not kidding when I say this is the best lasagna I have ever had/made. I think it's the cottage cheese vs. ricotta.
Chile Con Queso, Revved Up ---- Soooo good with Multi-colored tortilla chips.
Crash Hot Potatoes - Best things EVER!!!
Onion Strings - Oh Yeah, Baby. - soo good with her steak recipe.
Marlboro Man’s Second Favorite Sandwich - great for a rainy day with an Onion Soup
Marlboro Man’s Favorite Sandwich - The mother of all sandwiches
Twice Baked Potatoes. Simple. Man-Pleasin’. Delicious.
Pioneer Woman’s Pasta Primavera - Made this for my vegetarian BFF and he LOVED it.
My Most Favorite Salad Ever. Ever, Ever, Ever! - this is really light and yummy
Good Ol’ Basic Chocolate Chip Cookies - they really are basic and easy.

Probably a few more too...after we tried those sammiches we were in HEAVEN. I went on a Pioneer woman cooking spree and started making a new recipe of hers for each night. Gained about 3lbs in one week...so now I just do them sporadically.

The thing i like about her/her food is its not pretentious...she might just be the most talented woman on Earth. I'm so jealous.
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 09, 2009, 10:09:23 AM
I'm curious about the Pico de Gallo and guacamole page.  I've eaten pico at restaurants, and if it has jalapeno in it everywhere I go - I am no longer resistant to the stuff.   :lol:
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 13, 2009, 09:18:48 PM
Have you tried any of the other recipes besides MM's favorite sandwich?  I came across his SECOND favorite sandwich on there as well.   :lol:

I just read that one....not going out to buy chicken breasts and peppered bacon tonight, but DAMN it looks good. 

Boyfriend made Marlboro Man's favorite sandwich tonight....beautimous, but I had to add mustard because I love mustard so much. 
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on April 13, 2009, 09:32:21 PM
How to make crab legs.
Get pot of water. Add bay leaves, onion quarters (yellow), lemon quarters, and a bunch of old bay seasoning. Allow to simmer for awhile if possible. Bring to boil when ready to make the crab. Toss crab in boiling water for 10 minutes at least. Crab should be floating when fully cooked.
Eat crab!
Title: Re: Recipe Thread (Working on the title)
Post by: jeffersonish on April 15, 2009, 01:23:40 AM
I'm curious about the Pico de Gallo and guacamole page.  I've eaten pico at restaurants, and if it has jalapeno in it everywhere I go - I am no longer resistant to the stuff.   :lol:

I make a modified Pico. Roma tomatoes - about a pound, white onion - one, cilantro - to taste, serrano chile (1 diced very fine),  lime juice and a can of herdez salsa ranchero. The tomatoes and onion should be diced to about 1/8" pieces, the cilantro chopped to about 1/4 leaf size.  Delicious. You can add a little sugar and/or salt if you like too.
Title: Re: Recipe Thread (Working on the title)
Post by: hellbilly on April 15, 2009, 11:46:17 PM
Smoothie:

- some crushed ice
- some peaches
- some pineapple
- a banana
- some strawberry yogurt
- some honey
- some wheat germ
- some cinnamon
- some pressed apple juice
- in a blender


Fish Tacos:

- some catfish (most peeps use Talapia)
- some oil
- a lot of cajun spice

top with:

- chopped mango drizzled with honey
- diced onion
- diced jalapeno
- sliced red cabbage
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 16, 2009, 08:36:57 AM
I frequently make chicken salad, as I will be doing so this evening - and I use a recipe that my girlfriend's mother uses.  I have ever since the first time she made it for me.  Obviously there's nothing specific here, so just do everything to taste.

Chicken Salad!

Shredded chicken breast (I usually use about a pound and a half or two pounds of chicken breasts)
Mayonnaise (As the Pioneer Woman sez - Miracle Whip is from the devil)
Grapes (Green or purple, doesn't matter.  I will be using both tonight as I need to finish up a bag of one)
Sliced almonds (I sometimes toast mine)
Salt
Pepper
Celery seed (Or if you like celery, use it)
Curry powder


- I like to boil my chicken, but you can certainly bake the chicken breasts and do it that way.
- Combine all ingredients and let it sit in the fridge for a while to meld flavors.  :D
Title: Re: Recipe Thread (Working on the title)
Post by: Low-Eight on April 16, 2009, 11:04:21 AM
The Rachel

Not really an original recipe, but it's delish

Turkey, Rye bread, French Fries, Cole Slaw, Swiss Cheese, Thousand Island Dressing

Grille or Toast Rye (Grille preferable)
Place Swiss on Rye, Thousand Island on that, Cole slaw on that, Hot turkey on that.

Enjoy.
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on April 16, 2009, 11:58:43 AM
I make these alot...  :)

Fancy Grilled Cheese Sammiches (makes roughly 2 sammies)

4 slices Italian bread such as ciabatta
1 cup Brie cheese
1/2 pound sliced smoked ham
Butter
3 to 4 tablespoons Dijon mustard
1/2 cup roasted red peppers or sun dried tomatoes.


Top the bottom bread slice with the Brie cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.

Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.

Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches into slices, and EAT!
Title: Re: Recipe Thread (Working on the title)
Post by: Low-Eight on April 16, 2009, 12:07:42 PM
I saw brie in the store the other day. Is it any good?
Title: Re: Recipe Thread (Working on the title)
Post by: Keels on April 16, 2009, 12:14:12 PM
I saw brie in the store the other day. Is it any good?

It's a very very yummy French cheese, similar to goat cheese in texture. It's great with just about anything. It's really soft and best served with other food/fruits (imo).

I suggest you try it if you like cheese of any kind.
Title: Re: Recipe Thread (Working on the title)
Post by: Richard Garner on April 19, 2009, 11:57:57 AM
I saw brie in the store the other day. Is it any good?

It's a very very yummy French cheese, similar to goat cheese in texture. It's great with just about anything. It's really soft and best served with other food/fruits (imo).

I suggest you try it if you like cheese of any kind.

Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 19, 2009, 01:56:20 PM
Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.

I'm pretty sure brie and lesser known cheeses are sold in every major American grocery store. 
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on April 19, 2009, 02:00:58 PM
Move to WI if you want fine cheeses.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 19, 2009, 07:06:35 PM
Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.

I'm pretty sure brie and lesser known cheeses are sold in every major American grocery store. 

We got two kinds a 'merican.  Yella and white.  A'course, everyone knows White 'merican is better. 

We keep alla that faggot frog cheese over there, by the handicapped bathrooms.  Get er dun. 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 19, 2009, 07:58:01 PM
Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.

I'm pretty sure brie and lesser known cheeses are sold in every major American grocery store. 

We got two kinds a 'merican.  Yella and white.  A'course, everyone knows White 'merican is better. 

We keep alla that faggot frog cheese over there, by the handicapped bathrooms.  Get er dun. 

Hehe.....when I was growing up, the only cheese I knew existed were American and cheddar.   Now American tastes like plastic to me and I can't eat it.  I'm not even sure if it's actually cheese....
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 19, 2009, 09:33:18 PM
Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.

I'm pretty sure brie and lesser known cheeses are sold in every major American grocery store. 

We got two kinds a 'merican.  Yella and white.  A'course, everyone knows White 'merican is better. 

We keep alla that faggot frog cheese over there, by the handicapped bathrooms.  Get er dun. 

Hehe.....when I was growing up, the only cheese I knew existed were American and cheddar.   Now American tastes like plastic to me and I can't eat it.  I'm not even sure if it's actually cheese....

Protest the government cheese! 
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 19, 2009, 10:17:00 PM
Phew! One thing that has concerned me about moving the US is whether I would be able to get decent cheese. If you still have brie then that is a good sign.

I'm pretty sure brie and lesser known cheeses are sold in every major American grocery store. 

We got two kinds a 'merican.  Yella and white.  A'course, everyone knows White 'merican is better. 

We keep alla that faggot frog cheese over there, by the handicapped bathrooms.  Get er dun. 

Hehe.....when I was growing up, the only cheese I knew existed were American and cheddar.   Now American tastes like plastic to me and I can't eat it.  I'm not even sure if it's actually cheese....

I like American, it has its purposes.  But it has to be from the deli, not that packaged crap. 

I'm not real experimental with such things.  I get burned too often when I try stuff.  I'm the bad luck guy who always buys the wrong shit.  So, I just stick to what I know.  Which is generally aged cheddar, it satisfies my desires to put some cheesy thing on a cracker.  I hate it when I buy something horrid. 

However, if I was in a setting where someone invited me to try something they were pretty sure I'd like, chances are good I'd like it. 
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on April 19, 2009, 10:31:30 PM
I'm not real experimental with such things.  I get burned too often when I try stuff.  I'm the bad luck guy who always buys the wrong shit.  So, I just stick to what I know.  Which is generally aged cheddar, it satisfies my desires to put some cheesy thing on a cracker.  I hate it when I buy something horrid. 

However, if I was in a setting where someone invited me to try something they were pretty sure I'd like, chances are good I'd like it. 

I have that problem too-- once I find something good I tend to stick with it unless the store runs out of it, or the restaurant stops offering it, or whatever.  There's an awesome Indian place near me where I've gone probably thirty times, and I've had the exact same dish every time.  But I'll sample things other people get....they're never as good. 

As an experiment, we got some Bulleit bourbon along with the normal Maker's Mark a few weeks back.   We both agreed that the Bulleit, while respectable, is definitely not as good.  Then Boyfriend went to the liquor store again, and bought another bottle of Bulleit.  I don't understand him sometimes. 
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 19, 2009, 10:55:15 PM
There's an awesome Indian place near me where I've gone probably thirty times, and I've had the exact same dish every time.  But I'll sample things other people get....they're never as good. 


Thats what I do with General Tso's Chicken. 

I could open the menu to a Chinese place, scan for General's chicken, and if its there the other 700 things are meaningless. 

I swear, I could open a menu and the only thing listed could be General's chicken, like this:




General Tso's Chicken   7.95






And I'd be like "Hey, lets try this place!"


BTW, the rating scale for Bourbon is "Less Bad".  You start deep in the negatives, and work your way up to zero, which is where Scotch begins. 

Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 19, 2009, 11:16:46 PM
There's an awesome Indian place near me where I've gone probably thirty times, and I've had the exact same dish every time.  But I'll sample things other people get....they're never as good. 


Thats what I do with General Tso's Chicken. 

I could open the menu to a Chinese place, scan for General's chicken, and if its there the other 700 things are meaningless. 

I swear, I could open a menu and the only thing listed could be General's chicken, like this:

General Tso's Chicken   7.95

And I'd be like "Hey, lets try this place!"

BTW, the rating scale for Bourbon is "Less Bad".  You start deep in the negatives, and work your way up to zero, which is where Scotch begins. 



can we clear this up, once & for all?
i see gen. gao
i see gen. tso.
same, fried-ass, chicken-in-spicy-sauce dish.
what gives?
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 20, 2009, 08:26:43 AM
There's an awesome Indian place near me where I've gone probably thirty times, and I've had the exact same dish every time.  But I'll sample things other people get....they're never as good. 


Thats what I do with General Tso's Chicken. 

I could open the menu to a Chinese place, scan for General's chicken, and if its there the other 700 things are meaningless. 

I swear, I could open a menu and the only thing listed could be General's chicken, like this:

General Tso's Chicken   7.95

And I'd be like "Hey, lets try this place!"

BTW, the rating scale for Bourbon is "Less Bad".  You start deep in the negatives, and work your way up to zero, which is where Scotch begins. 



can we clear this up, once & for all?
i see gen. gao
i see gen. tso.
same, fried-ass, chicken-in-spicy-sauce dish.
what gives?

I've only seen "The General's Chicken" on a couple menus.  Then again, I eat relatively bland food so I don't pay much mind. 
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on April 20, 2009, 11:29:17 AM
Lindsey, so, you eat borscht often, eh?
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on April 20, 2009, 02:34:53 PM
Mmmm yes, General Tso's Chicken. Thats what I almost always see it as. And I love it. I'm not sure exactly how to pronounce it though.

General sow's? As in female pig.
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on April 20, 2009, 02:56:12 PM
Mmmm yes, General Tso's Chicken. Thats what I almost always see it as. And I love it. I'm not sure exactly how to pronounce it though.

General sow's? As in female pig.

Every time an American mispronounces the name of General Tso's chicken, Sun Tsu rolls over in his grave from the bellittling of the Chinese military.
Title: Re: Recipe Thread (Working on the title)
Post by: Dylboz on April 20, 2009, 03:07:51 PM
There never was a General Tso, he and the dish were invented for Americans, and Chop Suey translates roughly to "kitchen scraps in brown sauce for round eyes." I worked for years in a Chinese restaurant, and I loved the dinners we'd have after the place closed. It was real Chinese food, made by the owner and the honorary Chino, José. The Fungs had their ancient mother tooling around the back yelling at us to make it right, from de-veining shrimp to peeling snow peas, and they'd always ask me, ever the authority on what white people like, if this authentic Hong Kong dish or that genuine Szechuan spiciness would fly with the crowd of retirees who populated the lunch buffet crowd. Sadly, the more pedestrian flavors of the made for 'mericans dishes of gooey fried sweet sticky crap prevailed, despite my attempts to broaden their horizons. But there are still gems to be had on their dinner menu to this day, like Hong Kong style fish pots, cabbage soup and Kung Pao squid. I try and make it up there often, and I can't resist their take on one common round eye delight, walnut shrimp. Mmmmmm...

Still, the best Chinese food I ever had was in Mexicali Mexico, which has the distinction of the most Chinese restaurants per capita in North America. They have a well established Chinese population, workers who came south to work the fields after the railroads were finished. It's really weird seeing a Chinese person speak broken English to you with a thick Mexican accent.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 20, 2009, 05:06:37 PM
Peng's Restaurant on East 44th Street in New York City claims that it was the first restaurant in the city to serve General Tso's chicken. Since the dish (and cuisine) was new, Chef Peng made it the house specialty in spite of the dish's commonplace ingredients.[1] A review of Peng's in 1977 mentions that their “General Tso's chicken was a stir-fried masterpiece, sizzling hot both in flavor and temperature”.[6]

New York's Shun Lee Palaces, East (155 E. 55th St.) and West (43 W. 65th St.) also says that it was the first restaurant to serve General Tso's chicken and that it was invented by a Chinese immigrant chef named T. T. Wang in 1972. Michael Tong, owner of New York's Shun Lee Palaces, says, "We opened the first Hunanese restaurant in the whole country, and the four dishes we offered you will see on the menu of practically every Hunanese restaurant in America today. They all copied from us."
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on April 20, 2009, 05:09:14 PM
There never was a General Tso,

you liah......http://en.wikipedia.org/wiki/Zuo_Zongtang#General_Tso.27s_chicken

Zuǒ Zōngtáng, 1st Marquess Kejing of the Second Class (traditional Chinese: 左宗棠; Courtesy name: Jigao traditional Chinese: 季高) (November 10, 1812 - September 5, 1885), spelled Tso Tsung-t'ang in Wade-Giles and known simply as General Tso or General Tsuo to Western Europeans, was a Chinese statesman and military leader. He was born in Wenjialong, north of Changsha in Hunan province in the waning years of the Qing Dynasty. He served with distinction during China's most important (and the world's largest) civil war, the 14 year long Taiping Rebellion, in which it is estimated 20 million people died. The Tso in General Tso is sometimes misspelled "Cho" in English, probably due to Cantonese influence. The correct pronunciation of the name in Mandarin is [ʤuɔ ʤʊŋtʰɑŋ].

altho, you are somewhat correct about the origins of the dish
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on April 20, 2009, 05:14:01 PM
Or is it pronounced Tao?
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on April 20, 2009, 06:03:26 PM
Lindsey, so, you eat borscht often, eh?

I don't like beets. 
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 20, 2009, 09:07:52 PM
Mmmm yes, General Tso's Chicken. Thats what I almost always see it as. And I love it. I'm not sure exactly how to pronounce it though.

General sow's? As in female pig.

I think thats pretty close. 

When they repeat it back to me over the phone, it sounds like a silent T is pronounced in front of "so" like "tso what?"

I actually want to learn Chinese.  Since I'm gonna conquer China, and all. 
Title: Re: Recipe Thread (Working on the title)
Post by: anarchir on April 22, 2009, 01:43:04 PM
So...not sow as in pig but sow as in hoe.

General So's Sauce. Cool.
Title: Re: Recipe Thread (Working on the title)
Post by: Bill Brasky on April 22, 2009, 02:14:13 PM
So...not sow as in pig but sow as in hoe.

General So's Sauce. Cool.

Thats what this big dumb Roundeyes calls it.  And magically, the stuff I want appears.  So it must be somewhat close.   
Title: Re: Recipe Thread (Working on the title)
Post by: Dylboz on April 22, 2009, 02:34:48 PM
There never was a General Tso,

you liah......http://en.wikipedia.org/wiki/Zuo_Zongtang#General_Tso.27s_chicken

Zuǒ Zōngtáng, 1st Marquess Kejing of the Second Class (traditional Chinese: 左宗棠; Courtesy name: Jigao traditional Chinese: 季高) (November 10, 1812 - September 5, 1885), spelled Tso Tsung-t'ang in Wade-Giles and known simply as General Tso or General Tsuo to Western Europeans, was a Chinese statesman and military leader. He was born in Wenjialong, north of Changsha in Hunan province in the waning years of the Qing Dynasty. He served with distinction during China's most important (and the world's largest) civil war, the 14 year long Taiping Rebellion, in which it is estimated 20 million people died. The Tso in General Tso is sometimes misspelled "Cho" in English, probably due to Cantonese influence. The correct pronunciation of the name in Mandarin is [ʤuɔ ʤʊŋtʰɑŋ].

altho, you are somewhat correct about the origins of the dish

OK, so General Tso never ate the dish. So, the name is just arbitrary, or honorary at best.
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on April 23, 2009, 12:03:28 AM
There never was a General Tso,



OK, so General Tso never ate the dish. So, the name is just arbitrary, or honorary at best.

Or, dishonorary, rather.
Title: Re: Recipe Thread (Working on the title)
Post by: Rillion on October 07, 2009, 03:56:06 PM
Hey, Joy!  I was wondering if you have any good recipes using cauliflower as a centerpiece.  I would like to explore the possibilities for this exciting healthy vegetable.  

Also I found a post I made in this forum in March raving about a soup Boyfriend made, and sent it to him to try and get him to make it again.  He looked at the thread, and now wants to make Shaw's chili.  That's okay by me too.   (And if you want to share the recipe, Shaw, that would be great)

This thread really should not die.  
Title: Re: Recipe Thread (Working on the title)
Post by: Diogenes The Cynic on October 07, 2009, 04:11:01 PM
Ok Rillion. Ill post recipies like crazy then.

This is a Diogenes Salad:

Equal volume of pickling cucumbers, and roma tomatoes diced with half their volume of a red onion.

Toss in some alvocado, and heart of palm (use your preference for how much)

To dress the salad, add the normal salt, pepper, and mix in a good volume of lemon juice.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on October 07, 2009, 07:50:47 PM
Hey, Joy!  I was wondering if you have any good recipes using cauliflower as a centerpiece.  I would like to explore the possibilities for this exciting healthy vegetable.
(http://3.bp.blogspot.com/_SaqwbscCzYU/Ss0o11x8pkI/AAAAAAAABng/1MUY4AyS1s8/s400/gnocchi_cauliflower2.jpg)

Gnocchi with Roasted Cauliflower
1/2 head of cauliflower, trimmed to florets
  (I used the orange cauliflower, it turns lovely color in oven)
12-16 sage leaves
3 Tbs Olive Oil
Sea salt
Cracked pepper
16 oz Gnocchi
1/4 cup grated Parmesan

Toss cauliflower with oil, salt, pepper and sage leaves. Roast on baking sheet for 25 minutes at 400F.

While roasting veggies, start water heating for gnocchi. Cook according to package directions, then drain and toss with butter. (Original recipe I read didn't call for it, but I like it sooooo much more with butter.)

Place gnocchi on plates. Top with roasted cauliflower. Sprinkle with cheese.

(http://2.bp.blogspot.com/_SaqwbscCzYU/Ss0o8gRMr3I/AAAAAAAABno/rLr8SpANZlA/s320/gnocchi_cauliflower1.jpg)
Title: Re: Recipe Thread (Working on the title)
Post by: Lindsey on October 07, 2009, 10:37:07 PM
Orange cauliflower?  Who knew? 
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on October 12, 2009, 05:18:19 PM
seein as how this thread was started in march & joy claimed then to be ''working on the title'', i think its high time we had a real name for this thread....
anyone?
bueller?
anyone?

I vote for calling it "The Recipe Thread".

This. 

Done.

Sorry for temporary abandonment... I lost track of many things over a very busy summer and early autumn.
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on October 12, 2009, 05:22:18 PM
Orange cauliflower?  Who knew? 

Yep. There's also the lovely yellow/green brocciflower (broccoflower?), and a gorgeous shade of purple. The purple turns a disturbing shade of dark bluish gray if you're not careful when you cook it... but it's pretty when done right in combo with the other shades. Or roasted with sweet potatoes, yellow carrots, parsnips and green beans, brussels sprouts or broccoli.
Title: Re: Recipe Thread (Working on the title)
Post by: Riddler on October 12, 2009, 08:28:01 PM
seein as how this thread was started in march & joy claimed then to be ''working on the title'', i think its high time we had a real name for this thread....
anyone?
bueller?
anyone?

I vote for calling it "The Recipe Thread".

This. 

Done.

Sorry for temporary abandonment... I lost track of many things over a very busy summer and early autumn.

my post got deleted.
what, am i colored?
Title: Re: Recipe Thread (Working on the title)
Post by: Laetitia on October 12, 2009, 09:52:50 PM
my post got deleted.
what, am i colored?

I quoted the posts, including yours, together... you weren't being deleted, just condensed.
Title: Re: Recipe Thread
Post by: anarchir on October 13, 2009, 01:03:30 AM
I had a stinky burger for dinner.

1/3 lb cooked hamburger patty topped with diced garlic, crumbled (then melted partially) blue cheese, onion rings, lettuce, and onion.
Sandwiched between two toasted buns.
Title: Re: Recipe Thread
Post by: Mandrik on October 13, 2009, 07:39:11 PM
Chick Pea Soup
1 Can of Chick Peas (garbanzo beans), 15 oz
1/4 cup of sliced onions (fresh or dried)
1 tablespoon Olive Oil
A splash of lemon juice (or half a fresh lemon/lime)
1/2 teaspoon dill weed
salt and pepper to taste

Pour the entire can of chick peas into a small sauce pan. Do not drain & rinse--the "juice" is the best part. Add a splash of water to the empty can, mix it around, and dump contents into sauce pan. Combine all other ingredients into the sauce pan, stir, and bring contents to boil. Once it starts boiling, turn the temperature down to low, cover, and cook for 9-12 minutes (depending how firm or soft you like the beans). Enjoy with a big hunk of bread to soak up all the juices when the beans are gone.

This is a filling, healthy meal that is cheap & tasty. I buy cans of chick peas for about 75 cents. I've given this recipe to poor college friends in the past and they all agreed that it sure beat the hell out of Ramen!
Title: Re: Recipe Thread
Post by: Diogenes The Cynic on October 13, 2009, 07:51:40 PM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.
Title: Re: Recipe Thread
Post by: Laetitia on October 13, 2009, 08:07:49 PM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

With or without tomatoes?
Title: Re: Recipe Thread
Post by: mikehz on October 13, 2009, 10:48:01 PM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

Salsa is really easy to make, and there are endless recipes. I dice up one tomato, and run one onion through the food processor, chopping fine. Sometimes I'll throw a garlic clove in the mix, finely chopped as well (or just use some garlic powder). Add salt to taste. That will pretty well make a basic salsa. But, you can also elaborate, putting in some chopped jalapeños, chopped Anaheim's, chopped cilantro, or some other mild or spice peppers. You can, if the mood strikes you, throw in some chili powder, as well.

Mix it all together and refrigerate. It's best if you let it sit for awhile, but then, who can wait?
Title: Re: Recipe Thread
Post by: Lindsey on October 13, 2009, 10:58:20 PM
I make a pretty mean pico de gallo, which is not salsa - but it's damn delicious, and I prefer it to salsa.  I can't take the credit for it though.  Pioneer Woman is where I got the basic guidelines from.  And of course I always make the guacamole with it.  I like mine with blue corn chips.  Here is the page if you'd like to check it out.

http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/

Title: Re: Recipe Thread
Post by: John Shaw on October 13, 2009, 10:59:39 PM
<<< Hungry.

*Sigh*

Started the "Rice Diet" today.

It's not all rice and it's only sort of a diet, I guess. Feels like a fucking diet.

Tonight we ate:

3/4 cup cooked rice.
3/4 cup pinto beans.
1 cup broccoli.
1 cup asparagus. (Only me)
1 cup carrots. (Only Mel)
1 cup watermelon and pineapple mix.

It fucking sucks. at least it was filling.
Title: Re: Recipe Thread
Post by: Lindsey on October 13, 2009, 11:03:45 PM
<<< Hungry.

*Sigh*

Started the "Rice Diet" today.

It's not all rice and it's only sort of a diet, I guess. Feels like a fucking diet.

Tonight we ate:

3/4 cup cooked rice.
3/4 cup pinto beans.
1 cup broccoli.
1 cup asparagus. (Only me)
1 cup carrots. (Only Mel)
1 cup watermelon and pineapple mix.

It fucking sucks. at least it was filling.

May I ask the reason for this change in eating habits? 
Title: Re: Recipe Thread
Post by: John Shaw on October 13, 2009, 11:08:29 PM
May I ask the reason for this change in eating habits? 

Too fat. Sore alla time. Mel needs it for her diabetes. Crazy hard to make separate meals for each person.

Lots of reasons.
Title: Re: Recipe Thread
Post by: Lindsey on October 13, 2009, 11:10:54 PM
May I ask the reason for this change in eating habits? 

Too fat. Sore alla time. Mel needs it for her diabetes. Crazy hard to make separate meals for each person.

Lots of reasons.

I figured it may have been something along the lines of that, as far as the diabetes go and whatnot. 
Title: Re: Recipe Thread
Post by: Diogenes The Cynic on October 13, 2009, 11:30:59 PM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

With or without tomatoes?

With?

I dunno. Ill trust your judgment.
Title: Re: Recipe Thread
Post by: Lindsey on October 14, 2009, 09:57:47 AM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

With or without tomatoes?

With?

I dunno. Ill trust your judgment.

Salsa is a pretty wide range of things.  And doesn't have to include tomatoes.  But that seems to be what you're looking for, so specify.   :P
Title: Re: Recipe Thread
Post by: Diogenes The Cynic on October 14, 2009, 04:09:04 PM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

With or without tomatoes?

With?

I dunno. Ill trust your judgment.

Salsa is a pretty wide range of things.  And doesn't have to include tomatoes.  But that seems to be what you're looking for, so specify.   :P

With avocados?
Title: Re: Recipe Thread
Post by: Harry Tuttle on October 14, 2009, 04:51:25 PM
My salsa,

You need:
5 tomatoes
2 chili peppers
1/2 an onion
1tsp of salt

Roast the tomatoes and chili peppers in a frying pan or over open flame. Keep turning and make sure they are evenly charred all around the outside. You want to do this over low-to-medium heat so that the tomatoes get soft on the inside. You can brown the onion a bit if you want also.

Now throw everything in a blender and blend.

options:
Adjust ingredient amounts to taste
Use tomatillo's or green tomatoes for green salsa
use dried chili peppers to save time if you wish, but don't use stewed tomatoes. You are missing out on most of the flavor if you don't roast the tomatoes
Title: Re: Recipe Thread (Working on the title)
Post by: rookie on October 14, 2009, 10:17:11 PM
my post got deleted.
what, am i colored?



:lol: :lol: :lol:


Title: Re: Recipe Thread
Post by: anarchir on October 19, 2009, 03:31:00 AM
How can I make salsa at home? Any good recipes known here? I would prefer for it to be spicy.

Get a mix packet from home.  Make it to taste if you're not canning it.

Good ingredients:

tomato (multiple kinds)
jalapeno
hot peppers
banana peppers
lemon juice
onion
cilantro
corn
black beans
red peppers
green peppers
specialty corn
mango
olives
avocado
garlic
flour + water (to thicken)
Title: Re: Recipe Thread
Post by: Laetitia on November 28, 2009, 03:57:43 PM
Sweet Potato & Pecan Bread
Started with a recipe for sweet potato bread made in the bread machine from southernfood.about.com.

Ingredients:
   •   1/2 cup plus 2 tablespoons water
   •   1 teaspoon vanilla extract
   •   1 cup mashed sweet potatoes
   •   4 cups bread flour
   •   1/4 teaspoon each ground nutmeg and cinnamon
   •   2 tablespoons butter
   •   1/3 cup dark brown sugar
   •   1 1/2 teaspoons salt
   •   2 teaspoons active dry yeast
   •   2 tablespoons dry milk
Preparation:
Add ingredients according to manufacturer's suggested order. Use white bread setting, light crust.
Makes a 2-pound loaf.


My modifications:
   •   Used 1/3 cup each water and evaporated milk, no dry milk
   •   Multigrain All-purpose flour, not bread flour
   •   Added 1/3 cup chopped pecans before first rise..
   •   Started in bread machine on "dough" cycle. Final rise & bake were in oven.
Title: Re: Recipe Thread
Post by: John Shaw on November 28, 2009, 04:07:39 PM
John's Rice Diet Nachos

Manischewitz no salt Matzos
Serra Brand smoked, low salt Mozzarella cheese. (Only 30mg of salt per serving)
No salt added salsa.
Smart Ground.
Some sort of spicy stuff. I use Chinese chili sauce.
Tomato blend Mrs. Dash.


Put a thin layer of cheese, smart grounds, Mrs. Dash, and hot pepper on two Matzos.

Bake 'em for a few minutes until the cheese melts.

Put a little salsa on 'em.

Eat 'em.
Title: Re: Recipe Thread
Post by: Laetitia on November 28, 2009, 05:15:03 PM
John's Rice Diet Nachos

You know, there's a brand of brown rice tortilla-style chips that are FANTASTIC! I can't remember the brand name off the top of my head, but I pick them up at Costco whenever they're available....

...Riceworks.
Title: Re: Recipe Thread
Post by: John Shaw on November 28, 2009, 06:30:59 PM
John's Rice Diet Nachos

You know, there's a brand of brown rice tortilla-style chips that are FANTASTIC! I can't remember the brand name off the top of my head, but I pick them up at Costco whenever they're available....

...Riceworks.

I'll have to try that, so long as there's a zero salt version.
Title: Re: Recipe Thread
Post by: BonerJoe on November 28, 2009, 06:37:30 PM
How's the diet going anyway, Shaw?
Title: Re: Recipe Thread
Post by: John Shaw on November 28, 2009, 07:07:38 PM
How's the diet going anyway, Shaw?

It is continuing. We found out the hard way that cheating on the diet at this point has become a non option, anyway.

Mel just got hired away from the Archdiocese of Detroit, because she didn't want to work for Catholics anymore, she was threatened with a layoff, and the new place offered her another ten grand over her current salary. She starts Monday. 

So we decided to cheat on the diet to celebrate. Went out and got some Chinese food. She got good old cliche Almond Chicken. I got the General Tso. We both spent the entire night clutching our stomachs and moaning. No vomiting or anything, not an illness, per se. Just a total inability to digest the greasy meat. Not to be too gross about it, but massive gas, cramps, and diarrhea were in effect.

Thursday we each had a teeny tiny slice of turkey, and less than a tablespoon of stuffing. I'm talking like 1/8 cup of meat and stuffing in total. Same thing. All night long moaning and groaning, followed by horrible gassy bloating.

We won't be cheating on the diet again any time soon.
Title: Re: Recipe Thread
Post by: Rillion on November 06, 2010, 07:36:12 PM
From Drink This, Not That (http://www.amazon.com/Drink-This-Not-That-Solution/dp/1605295396/ref=sr_1_3?ie=UTF8&qid=1289085817&sr=8-3):

Quote
Quick Question: Do you want to lose weight, build lean muscle, have more energy, live longer, and protect yourself from heart disease, cancer, diabetes, stroke, and about a dozen other nasty diseases?  Do you want to gain all of those benefits and more-- without ever exercising or dieting?  And do you want to achieve all of those things in just 15 seconds a day, for less than 20 cents?  No? Really?  What's wrong with you?

Okay, let's just assume you answered yes.  If so, we're going to teach you a simple habit that is going to change your life completely, making you slimmer, healthier, and more energetic all day long: Every morning when you get up out of bed, go stagger into the kitchen and fumble for your coffee mug-- just like you do already.  But don't pour coffee in it just yet.  Instead, go directly to the fridge.  Grab some low-fat milk.  Fill the coffee cup with it.  Drink that milk down to the point where there's the right amount left for your morning coffee.  Now, add the coffee. 

You've just started your day with one of the most effective weight loss strategies known to man.

Seems crazy, but the perks of adopting that little habit are mind-blowing.  First, you guarantee yourself the metabolism-boosting, energy-charging, hunger-suppressing, fat-burning, muscle-maintaining benefits of a high-protein breakfast-- even if you didn't get a chance to eat breakfast (And you should still eat breakfast if you can-- you want about 500 calories to start your day, and a cup of 2 percent milk has only 137).  Second, you guarantee you're getting at least 300 milligrams of calcium-- almost half of the daily calcium amount shown to fend off weight gain, according to a Purdue University study (in the study, women who took in at least 780 milligrams of calcium a day maintained their weight over a 2-year period, regardless of their exercise habits.  But women who took in less than that gained weight-- again, regardless of whether they exercised or not!) . . . .

So yeah, milk is a great start.  But there's a way you can take the benefits of milk up another notch or two: Spend just a little bit more and buy organic milk.  Why?  Because the nutrients in milk come from the nutrients that cows eat, and organic, pasture-raised cows eat healthier diets, meaning they create healthier milk.  Recent studies revealed that organic dairy contains 75 percent more beta carotene, 70 percent more omega-3 fatty acids (the stuff in those expensive fish oil supplements), and 50 percent more vitamin E than regular milk.  It also provides 2 to 3 times the amount of the antioxidants lutein and zeaxanthin.  Even though organic milk costs more (about an extra dollar a gallon), in this case you really are getting the bang for your buck.

So, yeah....I'm taking all of the excited claims with a big pinch of salt, but thought I'd try this anyway.  I don't drink coffee, but am using the method for tea-- one cup of milk before anything, then a dose of milk with each cup of English Breakfast drunk afterward (usually 2 or 3).   

As far as organic milk goes, the Cornucopia Institute has a scorecard for various organic dairy producers (http://"http://www.cornucopia.org/dairysurvey/index.html") in the U.S.  Before seeing the scorecard I'd bought a 1/2 gallon of Horizon 1% organic.  It tasted somewhat like milk that had already had cereal on it-- Cheerios, maybe.  Not bad, but definitely different from "regular" milk.  But then I noticed that Horizon had a rating of possibly being "ethically deficient," so decided to try Organic Valley instead.  Their 1% milk (http://"http://www.organicvalley.coop/products/milk/lowfat-1/") is the best milk I've ever had, hands down, and they received a rating of 4/5 "cows" from Cornucopia.  So I think this is what I'm going to stick with.  It's more expensive, sure, but I don't eat cereal and don't intend to use it for cooking, so a half gallon should take a reasonable amount of time to get through.

Anyone interested in trying this with me for a month, just to see what happens?
Title: Re: Recipe Thread
Post by: anarchir on November 06, 2010, 10:27:10 PM
If I ever eat breakfast, I always drink at least one glass of milk to start. Its just what I do. I weigh 135 and am 6 foot even so take that into consideration on your diet I suppose. I'm eating a couple of tamales and chips/salsa for lunch/dinner right now.
Title: Re: Recipe Thread
Post by: Lindsey on November 08, 2010, 11:23:41 AM
Thanks for the link Rill.  I've been buying WF non-organic milk.  I like the organic, but I can't drink a gallon fast enough - and it goes bad in like 3 days if it's in a carton without a screw top!  I'm a 1% drinker myself. 

So...

What's everybody making for Thanksgiving?
Title: Re: Recipe Thread (Working on the title)
Post by: MacFall on November 11, 2010, 01:58:19 PM


Yeah, we make roasted garlic all the time.

(http://farm3.static.flickr.com/2200/2256072389_d7825df85a_o.jpg)

& the vampires shall not darken your door

Of course not. Vampires are sparkly now, didn't you get the memo?
Title: Re: Recipe Thread
Post by: MacFall on November 11, 2010, 02:00:41 PM
(http://i.imgur.com/6cArt.png)
Title: Re: Recipe Thread
Post by: yamnuska on December 05, 2010, 05:04:57 AM
Braised lamb meatballs with yoghurt and herbs.  Serve with couscous or rice. Serves six.

750g minced lamb
2 medium onions, peeled and finely chopped
20g parsley, finely chopped
3 garlic cloves, peeled and crushed
¾ tsp each ground allspice and cinnamon
70g dried sour cherries, roughly chopped
1 free-range egg
Salt and black pepper
100ml sunflower oil
700g banana shallots, peeled
200ml white wine
500ml chicken stock
2 bay leaves
2 sprigs fresh thyme
2 tsp sugar
150g dried figs
200g Greek yoghurt
3 tbsp mixed soft herbs (such as mint, coriander, dill or tarragon), torn roughly

In a large bowl, put the lamb, onions, parsley, garlic, allspice, cinnamon, sour cherries, egg, half a teaspoon of black pepper and a teaspoon of salt. Mix with your hands and roll into rounds about the size of a golf ball.

Heat one-third of the oil in a large, heavy-based pot for which you have a tight-fitting lid. Over medium heat, cook the meatballs a few at a time, turning them around for a few minutes on medium heat, until coloured all over. Remove from the pot and set aside. Repeat with the remaining meatballs.

Wipe the pot clean and add the remaining oil. Add the whole peeled shallots and cook them over a medium heat for 10 minutes, stirring frequently, until golden-brown all over. Pour in the wine, leave it to bubble for a minute or two, then add the stock, bay leaves, thyme, sugar and some salt and pepper.

Arrange the figs and browned meatballs around and about the shallots; the meatballs need to be almost submerged in liquid. Bring to a boil, cover the pot with a lid, reduce the heat to minimum and simmer for 30 minutes. Remove the lid and simmer for another hour, until the sauce has reduced and intensified in flavour. Taste and season as needed.

Transfer the contents of the pan to a large, deep serving dish. Whisk the yoghurt, pour this over the top, sprinkle with herbs and serve.