Soo a recipe/cookin' thread?

[elstevo]

ah.... im so jealous i want BACON! Might have to go to the Hungarian deli.

[crazyboy25]

I'm actually not that bad a cook but only if I have directions to follow. Maybe its OCD or something but if someone or something says a "dash" or "pinch" I get confused I need grams god dammit!

[TheSidewinder]

Man oh man, am I in heaven. Richtee sent me that sampler (and I slipped him a few bucks via Paypal), and it arrived yesterday.

 

The slices of Canadian Bacon lasted only a few hours, and met their demise on a plate of potatoes and corn. But the Hungarian Paprika Bacon is going to be devoured with Rye bread, as suggested. Mmm....

[tentacles]

Crazy: I almost never make anything to recipe.. I love flavor, so I generally add extra garlic, onion powder etc. I usually make things by taste, too.. It's absolutely worth tasting all your seasonings as well, get a feel for how much flavor is in a 1/4 tsp or whatnot of something.

 

Made another batch of green chile last night, used 4.5lbs of pork loin this time (I weighed it). 3 heads of garlic, almost a whole head of celery. About half the celery and 2 heads of garlic I ran through the mini food processor (minced) and browned, then tossed in the pork loin to brown it. Used rice flour this time as thickener, a friend of ours wanted to try it and she's got celiac's (or thinks she does). Came out delicious!

[Richtee]

Crazy: I almost never make anything to recipe.. I love flavor, so I generally add extra garlic, onion powder etc. I usually make things by taste, too.. It's absolutely worth tasting all your seasonings as well, get a feel for how much flavor is in a 1/4 tsp or whatnot of something.

 

Good idea... well, unless yer talking the Smitty's ground pepper mix... PHEW!

 

Used rice flour this time as thickener, a friend of ours wanted to try it and she's got celiac's (or thinks she does). Came out delicious!

 

My mother has celiac. TERRIBLE thing, as she's full Italian. No noodles, no good bread... I was tested and don't have nor will I develop it. But I tell ya, it's a challenge as a cook to work within those rules. EVERYTHING'S got gluten in it it seems. And I have Thanksgiving dinner this year. Working on a rice based stuffing :{)

 

Chestnuts, roasted soy beans, sunflower seeds... yanno, it's not gonna suck I don't think.

[mormanman]

Whats everyone doing for Thanks-giving?

I might have two turkeys this year. I want a fried one and my mom want a roasted or baked on but I also want giblet gravy so I'm going to run to Wal-mart and pick up some peanut oil and a frier. I'm going to my Kroger for the turkey though b/c I can get one for free. I'm also going to try something that one of my friend that went to like South Africa or something. But you take white potatoes or Russet Potatoes and wash them and peal them if you would like and just toss them in the peanut oil. He says its really good.

I'll tell you how it goes. I hope it goes well.

[Yankie]

I think it's about time to share the staple diet for the majority of Australian pyros.

 

Mi Goreng instant noodles, they are fantastic, and at such a cheap price whats not to love.

 

http://img98.imageshack.us/img98/3097/img1063zi7.jpg

 

First empty all of the flavouring sachets (of which there are many) into a bowl.

 

http://img262.imageshack.us/img262/5111/img1068ip0.jpg

 

Then put the noodles in a saucepan with enough water to cover them and bring the water to a boil on the stove.

 

http://img375.imageshack.us/img375/9854/img1067qu2.jpg

 

Once the water starts boiling add an egg to the mix and stir well for around a minute (or untill the egg is completely cooked).

 

http://img403.imageshack.us/img403/2387/img1070au6.jpg

 

Drain the noodles well.

 

http://img267.imageshack.us/img267/8583/img1072ty2.jpg

 

Mix noodles with the contents from the sachets and serve with preffered garnisment

 

http://img523.imageshack.us/img523/4861/img1073id2.jpg

 

ENJOY!

[elstevo]

Delicious good thing i just ate some!

[Seymour]

No jokes!

 

I'm on msn with these guys and every time almost " I've got my tea and mi goreng"

 

The money they spend on these noodles... the KP that would buy...

 

though...

 

They are from China?

 

The noodles are so cheap that KP could probably be economically extracted, along with a lovely hexamine substitute

[qwezxc12]

...They are from China?

The noodles are so cheap that KP could probably be economically extracted, along with a lovely hexamine substitute

 

 

Problem is all the melamine contamination would ruin the KP....

[Richtee]

Happy Thanksgiving all ya Americans out there!

 

I did a couple 13 Lb. turkeys for customers today. Smoked at 275-ish over apple and pecan. Finishing in a 375 oven for a deeper brown and crisp. Man, I'm having separation anxiety here!

 

http://i471.photobucket.com/albums/rr72/esalink/1125081246.jpg

[tentacles]

Rich, there is very little better than a well smoked turkey.. I really want to get an electric smoker some day. My dad picked up a very nice electric smoker, the heavy duty professional type, for absolutely free after Katrina.. Some folks just put it out on the curb like so much other stuff. It wasn't even particularly dirty.

 

I like how your camera picked up the infrared light coming from the stove element.

Edited November 26, 2008 by tentacles

[Richtee]

I like how your camera picked up the infrared light coming from the stove element.

 

Yeah kinda weird...like the kids put under ther cars...that neon stuff... huh. Well, anyway, if ya need some advice on brines or whatnot...just ask, and I'll do what I can. :{)

[tentacles]

I probably shouldn't post this, but here goes.. My grandma always makes noodles for thanksgiving, christmas and easter dinner. They're handmade egg noodles, and they taste like nothing you can buy. Here's the recipe, are you ready?

 

1 egg

1 cup flour

salt to taste (you have to have some or they don't taste right)

 

Her standard batch was 12 eggs worth. Now, the best way to make these is if you have a serious mixer that can knead dough, put the eggs and half the flour in, and get em mixed up, then keep adding flour until the dough is no longer sticky. Take it out of the mixer, knead it manually for a while, and roll them out about 3/32" thick. You want to dust them with flour as you knead and roll them out. I use a pasta roller machine to do this, but if you use one you've gotta do it in steps and let the dough relax a bit between pieces. Cut into 1/4-1/2" wide strips (I use my pasta machine) and dry them thoroughly. They taste totally different if you do not dry them.. Texture's wrong, too.

 

I use a dehydrator to dry them, but don't go above 110F as the drying temp.

 

I'm currently modifying my pasta roller to hook it up to my in-laws' kitchen aid mixer. I know they make an attachment but I'm just so cheap.. and it's an interesting challenge.

 

To prepare the noodles, take 1 cup dry noodles to approx 1.5-2 cans of SWANSON chicken broth. I suppose you could try it with beef broth as well. If you're roasting a turkey, subbing in some of the drippings is a damned good idea. You can add a bit of flour or corn starch to thicken the 'gravy' but if they're well dusted you really don't need to. You pretty much can't overcook them either. They'll be tender, but firm, when done cooking.

Edited December 8, 2008 by tentacles

[Steps]

I gotta try your noodles tentacle i always prefer home made made pasta type stuff than packaged.

 

Anywho does anyone have a delicious delicious curry recipe. Possibly the most delicious one in the land?

I'm craving curry big time.

Edited December 9, 2008 by TheLummox

[crazyboy25]

Sounds great tentacles how long do you dry them or until what? Are we talking hours or days?

[tentacles]

They are well worth the effort! I don't know why you can't buy egg noodles with the texture these have, but you can't. You can buy those fat frozen ones, but they weren't dried first, so they come out like dumplings, or you can buy the pasta-ish type.

 

I forgot to mention, store these frozen once dry. You might not have to, but that's the way gramma always did it, and that's how I do it.

 

YMMV. See store for details. Offer void where prohibited or in areas with ducks. Duck-free zones will incur a 10% surcharge. This coupon valid until midnight, Jan 1 2006.

[Richtee]

I use a dehydrator to dry them, but don't go above 110F as the drying temp.

 

I remember the spare bed in Gram's house covered in a white sheet and drying noodles... Yum- those are sooo good. And yer right, you can't find them in a store that I have ever seen. Sometimes sour cream was used in the gravy... along with broth- depending on the dish.

 

It's also close to the chicken paprikash type noodle, excepting that those are prepared fresh and cooked in water immediately after mixing, and 1Tbsp sour cream/cup is added to the batter.

[tentacles]

Dry them as long as it takes, if using a dehydrator it only takes 4 or 6 hours at 110F. On trays or whatnot, it depends on how hot and dry your place is.

[Gunzway]

Well, due to being able to speak some sort of half fluent Japanese I tend to enjoy sushi. I've never really been a seafood person but I've seem to be enjoying it a lot more than I used to. I find sushi one of those things where I had to eat it and not really enjoy it and then I found myself buying it every time I see it.

 

I got down to business and got some stuff from the local Asian food shop. Well, the pictures demonstrate my crappy rolling and the flaws compared to the stuff you would normally see.

 

http://i206.photobucket.com/albums/bb95/Gunzway/IMG_0046.jpg

 

It contains Salmon, Cucumber and Capsicum. There is Wasabi in some of them, they are kind of like surprises to me. As said, the rolling was done terribly, as it was my first time doing so. As I progressed I began to get the hang of it. I'll probably make Onigiri next, (Rice Balls)

Edited December 16, 2008 by Gunzway

[Richtee]

It contains Salmon, Cucumber and Capsicum. There is Wasabi in some of them, they are kind of like surprises to me. As said, the rolling was done terribly, as it was my first time doing so. As I progressed I began to get the hang of it. I'll probably make Onigiri next, (Rice Balls)

Heh...should have seen my first runs.. and I STILL suck at rolling them. Yum... I like the salmon- sometimes I smoke the fish lightly, AND the shrimp is good too! Very nice!

[Gunzway]

Yeah, forgot to add that the Salmon was smoked. The Wasabi is damn hot thus I didn't feel like adding it to every single sushi. It is hotter than I normally would expect from Wasabi. I will have to buy some more fish and probably some shrimp later. I'll probably have something grilled tonight though.

[hst45]

Sweet Deer Sausage:

 

7 lb. deer meat, cubed

2 lb. pork roast, cubed

1 lb. bacon, cut into 1" strips

2 tbsp salt

1 tbsp coarse black pepper

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp Accent (optional)

1-1/2 tbsp fennel seed.

 

Grind through a coarse grinder plate into either patties or links.

[qwezxc12]

After spending Christmas day cooking for others, I decided to make a little dish just for me today...

 

2lbs. of dextrin Fresh from the oven, mmmmmm....

 

 

Oh, and I also made some Ceviche:

 

1lb. Ocean Scallops, diced to 1"

1lb. Tilapia fillets, diced to 1"

1lb. Tiger Shrimp or large Prawns, de-veined and diced to 1"

1 large Spanish Onion, quartered and sliced

1/2 Cup diced Green Onions/Scallions - green part of stem only

2 Cups sliced Red, Orange and Yellow Sweet Peppers

2 Jalapenos, diced / minced fine

~1 1/2 Cups fresh Cilantro, minced

1 small can Mandarin Oranges, reserve the juice

 

Combine in a large bowl, and add

 

Juice from 6 Limes

Juice from 2 Oranges

1/4" Cup Key Lime Juice (fresh or Nelly and Joe's)

2 Tblsp Frozen Concentrated OJ

Dash of Sea Salt

Add the Mandarin Orange juice to taste (if you like it sweeter)

 

Mix it all up and let marinate at least 4-6 hours so the citrus 'cooks' the seafood.

Edited December 26, 2008 by qwezxc12

[OneEyeCharlie]

Very nice! Must have been the day for "raw" food. I made a platter of beef carpaccio. Fresh diced tomatoes, cilantro, sea salt, and a bit of lemon juice. Also made a platter of Gravalax. Topped it off with lemon confit. Brought them over to Mom's today for a family gathering.

 

I would have posted a picture, but imagine the proverbial cow stepping into an Amazonian river; meeting up with the famished piranha swarm

 

BTW. Have you ever tried Blood Oranges with your Ceviche?

Edited December 27, 2008 by OneEyeCharlie