Author Topic: Post your favorite recipies here.  (Read 52403 times)

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Offline Skepdad

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Re: Post your favorite recipies here.
« Reply #30 on: September 27, 2009, 12:00:23 PM »
Bacon Gravy

4 tbsp bacon drippings
6 tbsp all purpose flour
1 1/2 cup water
1 1/2 cup milk
salt
pepper

Heat bacon drippings and flour on medium heat for around 5 minutes - keeping it stirred. I use a whisk for the entire process. You will be making a roux but don't let the flour get brown.

Take the roux off of the heat and let it cool a bit.

Add 1 tsp salt and 1 tsp pepper.

Slowly add the milk and water while whisking to keep it from lumping.

Put the pot back on the heat and turn the heat to medium high.

Keep whisking until the gravy boils - it will thicken up when it reaches the boiling point.

Remove from heat.

Check for seasoning - salt and pepper to taste.

Now find some biscuits.

Offline Chew

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Re: Post your favorite recipies here.
« Reply #31 on: September 28, 2009, 12:23:42 PM »
Not my recipe but it is the best naan recipe I've found. You will need a pizza stone to make it.

The first time I made this I ate the whole batch and forgot I had made an entree to go with it.

Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet

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Offline Chew

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Re: Post your favorite recipies here.
« Reply #32 on: September 29, 2009, 08:36:03 PM »
Playdough

Mix together in saucepan:
1 cup water
1/3 cup salt
2 teaspoons cream of tartar
1 tablespoon oil

Stir and heat until salt dissolves, remove from heat, then add:
1 cup flour

Stir until all flour is incorporated.
Turn out onto kneading board and let cool until it can handled by hand.
Add food coloring and knead until coloring is mixed.

Kids love it and it tastes like the real thing.

"3 out of 2 Americans do not understand statistics." -Mark Crislip

Offline seaotter

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Re: Post your favorite recipies here.
« Reply #33 on: September 29, 2009, 09:53:14 PM »
Playdough

Mix together in saucepan:
1 cup water
1/3 cup salt
2 teaspoons cream of tartar
1 tablespoon oil

Stir and heat until salt dissolves, remove from heat, then add:
1 cup flour

Stir until all flour is incorporated.
Turn out onto kneading board and let cool until it can handled by hand.
Add food coloring and knead until coloring is mixed.

Kids love it and it tastes like the real thing.

My wife taught pre school. I've made this recipe fifty billion times. Actually lots of fun. Not so much fun is dying rice for a rice table.


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Offline Chew

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Re: Post your favorite recipies here.
« Reply #34 on: October 04, 2009, 11:50:57 AM »
Spice Rub for Beef

3 parts salt
2 parts black pepper
1 part ground cumin (I love cumin so you may want to decrease this amount)
1 part garlic powder
1 part dry mustard
Rub it on the beef, cover and refrigerate for at least 6 hours, preferably overnight.

I rub this on chuck roast and throw it uncovered in the oven, heat the oven to 400F then after an hour lower the heat to 250F and cook for another 3 hours.

Sometimes I'll brush it with oil and barbeque it over a very low flame for ~2 hours.

Has anybody had any luck using liquid smoke? I bought a bottle years ago but the result did not taste anything near as real smoked foods.
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Offline Karyn

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Re: Post your favorite recipies here.
« Reply #35 on: October 04, 2009, 11:59:24 AM »
Instead of the liquid smoke, I prefer to use hickory smoked salt.  A portion of that and a generous portion of pepper on a kc strip, cooked to your liking on the grill makes a quick and easy dinner.  I also just tend to use a smoker box.  I grill down to 20 degrees.

Offline Chew

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Re: Post your favorite recipies here.
« Reply #36 on: October 04, 2009, 12:26:53 PM »
Instead of the liquid smoke, I prefer to use hickory smoked salt.  A portion of that and a generous portion of pepper on a kc strip, cooked to your liking on the grill makes a quick and easy dinner.  I also just tend to use a smoker box.  I grill down to 20 degrees.

Steak?!? How much does steak cost in Kansas? Here in CT, even in the commissary on base, when on sale, strip steak only gets down to around $9 a pound. I know cuz I check every time I go. :'(

I'll try smoked salt next time.


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Offline seaotter

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Re: Post your favorite recipies here.
« Reply #37 on: October 04, 2009, 12:35:01 PM »
Might as well tell yall how to make ribs.

Remove the membrane.

Liberally apply dry rub to both sides.

Simply 1/3 Salt 1/3 pepper 1/3 sugar. Add what you like to the base.

Fire up the grill and put some color on both sides. 5min each side on hot grill.

Wrap in Aluminum foil tightly.

Bake in the oven at 250 for about three hours.

They tell me the drippings when you open the pouches is the best base for homemade bbq sauce but my ribs don't need sauce.

The BBQ Song
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Offline Evil Eye

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Re: Post your favorite recipies here.
« Reply #38 on: October 04, 2009, 01:28:34 PM »
"We'll get that information to you later" - Richard Feynman to Mr. Rodgers.

Offline Karyn

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Re: Post your favorite recipies here.
« Reply #39 on: October 05, 2009, 02:20:48 PM »
Steaks aren't all that bad in ks, plus I buy the smallest ones because I don't need much food. I think I usually spend about $4 for a 6 ounce steak.

Offline Chew

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Re: Post your favorite recipies here.
« Reply #40 on: October 09, 2009, 12:02:50 AM »
My favorite soup in the world is Tom Ka Gai (Thai coconut chicken soup). But coconut milk is so bad for you, what with all the saturated fat and what not.

So today I bought a tiny bottle of imitation coconut extract and made a small pot of the base with it (without the chicken and vegetables). Ooooh baby it's good.

Low Fat Tom Ka Gai base

In a pot mix together:
3 cups water
1/4 teaspoon coconut extract
2 inch piece of galangal (or 1 teaspoon galangal paste aka Tom Ka paste. Ginger is a poor substitute for galangal.)
1 garlic clove, crushed
1 tablespoon fish sauce
1 teaspoon lime juice (or small piece lime peel.)
cayenne pepper to taste (or for heat if you like it hot.)

Simmer until galangal and garlic impart their flavor, about half an hour.

If you want to add chicken, or pork, or shrimp, or whatever, bring to a mild boil then add meat and veggies.

Add chopped cilantro leaves after pouring into serving bowl.
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Offline Chew

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Re: Post your favorite recipies here.
« Reply #41 on: October 27, 2009, 11:14:24 PM »
Deep-fried turkey is extremely overrated. Turkey requires a long cooking time to bring out that unique flavor and deep-drying is too quick to do that.

I bought a Cornish Hen one day and thought I'd try deep-frying it. I have a Fry Daddy and the hen fit perfectly. First I brined it overnight in salt, pepper, garlic, and allspice berries. Dust with flour and let sit a few minutes for the flour to get absorbed then deep-fry for 25 minutes.

"3 out of 2 Americans do not understand statistics." -Mark Crislip

Offline Skepdad

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Re: Post your favorite recipies here.
« Reply #42 on: October 27, 2009, 11:21:39 PM »
Deep-fried turkey is extremely overrated. Turkey requires a long cooking time to bring out that unique flavor and deep-drying is too quick to do that.

I bought a Cornish Hen one day and thought I'd try deep-frying it. I have a Fry Daddy and the hen fit perfectly. First I brined it overnight in salt, pepper, garlic, and allspice berries. Dust with flour and let sit a few minutes for the flour to get absorbed then deep-fry for 25 minutes.

I could not disagree with you more. Once I fried a turkey I never went back. I usually cook two turkeys at Thanksgiving - 3 quarters with differing injections and one plain. They are ALL fabulous.

Admittedly, this year I purchased an "infrared fryer" because I just hate the expense and the mess of using oil.

Offline slicendice

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Re: Post your favorite recipies here.
« Reply #43 on: October 28, 2009, 12:00:54 AM »
Made this the other day, took some artsy shots of it so I might as well share.

Steamed Mussels

Makes a nice appetizer for 2-3 people

Software:

1 pound Mussels (Whole Foods has 'em for a decent price)
1 Leek, washed and diced.
3 cloves garlic, diced
1 large tomato, diced
1 1/2 cups white wine
Crusty Bread

Hardware:

Large stockpot, with steamer insert


Add leeks and garlic to stockpot with a pinch of salt, over medium heat. Cook until soft and translucent.

Scrub and de-beard mussels with cold water, set aside.

Add tomato and wine to pot, turn to medium/high heat and bring to a boil. Place mussels in steamer insert, place insert into stock pot. Cover pot and cook for three minutes, move mussels around a bit, if some haven't opened up yet, cook an additional 30 seconds.

Remove insert from pot, and plate mussels. Throw any unopened mussels away. Transfer remaining liquid in stockpot to a bowl, serve with mussels and bread.




« Last Edit: October 28, 2009, 12:04:17 AM by slicendice »
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Offline Karyn

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Re: Post your favorite recipies here.
« Reply #44 on: October 28, 2009, 08:30:57 PM »
I love mussels.  I'm going to cook them one of these days.  I should probably do it before my boyfriend gets back in town because he doesn't really care for them.

Almond Crusted Seared Ahi Tuna

In a Moartar, toss in 1/2 cup of almonds, salt and whole peppercorns, and a generous amount of ground coriander.  Crush until only small chunks of almond are left.  I like to use pre-sliced almonds becuase it makes them easier to grind up.  Coat the tuna in a mixture of 3 parts olive oil, 1 part toasted sesame oil.  Completely coat the outside of the tuna with the crushed almond mixture, pushing it into the flesh to get it to stick.  Fry on medium heat for 2 minutes per side.  The Ahi will be extremely rare, but that's the way it's supposed to be.  The almond coating should be well browned.

 

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