Recipe Thread

[Bill Brasky]

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. 

[Lindsey]

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.? 

[Diogenes The Cynic]

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.

[Bill Brasky]

You are up way too early. 

[Laetitia]

You are up way too early. 

Speak for yourself.
 
I'm killing time until 5:15, when I head downtown on the train with the other soon-to-be stampeding cattle.

[Bill Brasky]

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. 

[Riddler]

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

[Lindsey]

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

Hell yeah.   

[Rillion]

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. 



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. 

[Riddler]

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................

[John Shaw]

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!

[Laetitia]

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.

[John Shaw]

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.

[John Shaw]

Update - 1 hour mark.

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

[Riddler]

dude.
no onions????