So, this might seem completely common sense to Canadians, but a few months back my friends and I had what was called "Poutine Night" also dubbed "I can't believe you both ate raw plantains." That's another story. Regardless, three average Americans made poutine. And we all loved it. So here's the recipe I got for it.
Stupidly Easy Poutine
Ingredients:
1 bag(or more if you want more than three giant bowls) frozen French Fries(we used Ore ida, they were good)
4 packets dried brown gravy(you can make your own gravy too, but I ran out of pre-prep time for this)
3 bags(or more depending on how cheesy you want it) White Cheddar(you can use mozzarella too!) cheese curds(HAS to be curds, or things get weird. I guess you can try shredded but the curds make it, trust me)
You'll want a deep fryer for this, so include deep fryer oil in your list. A deep fryer is an absolute must.
Pre-prep:
Take the curds out of the fridge and set them on the counter. Do this 1 or 2 hours before you make the poutine, because you want the curds to melt pretty fast.
Prep:
Deep fry those fries according to basic instructions.
While those suckers fry, you make the gravy or heat it up.
When the fryer is done, pop those fries out and into individual bowls.
Pop those room temp curds on top, varying amounts depending on how cheesy you want to get.
Pour that gravy on top, liberal amounts. Unless you hate gravy, but who hates gravy?
Eat that delicious poutine. Seriously, it's so good. It's obscene.
(Yes, my friend and I ate raw plantains because I was like, it's a banana, it can't be that bad. Oh god was I wrong. Our friend CS made fried plantains for desert that night, also arroz con leche.)
(sorry for the lame submission but we enjoyed it a lot)
Mysrai, the Beckoner Beyond the Maze intones, "Continue to manifest the paradigm of working, My Alary."
The Divine voice of Camus the Cinderfly echoes in your head, "Thank you, once-body. I am happy that I fell into that eye."
I am extremely sad that I cannot, for the life of me, find cheese curds in Las Vegas. Might be time to write the local newspaper's food finding section to see if there's some little shop I don't know about. Then I can support local business, and turn into even more of a fatty!
Brought to the players at large by me meddling in my home bar.
Absinthe Lavender Soda
(served in a rocks glass)
1 Meyer lemon
1 shot absinthe (preferably St. George's or something like it)
3 dashes lavender bitters
2 teaspoons sugar
Tonic to fill
Quarter your lemon, squeeze three of the quarters into the glass. Add the shot of absinthe. Add the bitters. Fill the glass with tonic water, then drop your sugar into the glass. Observe the glorious foaming, garnish with the remaining lemon quarter.
So I was experimenting tonight with rice and spices, and I seriously made the most delicious thing ever. So without further ado, I bring you:
Garlic Oregano Rice(It's really easy)
What you need:
Garlic powder
rice(whichever kind you prefer, I use jasmine)
Dried Oregano
Butter(optional)
Water!
Wash your rice, like, wash it well. Do a couple of good rinses. If you've got a rice cooker, add all this to the cooker. If you don't, follow the instructions on your rice package. For every 1 Cup of Rice add 1/2 tsp garlic powder and 1/4 tsp Oregano to the water. Mix it really well. Cook it. If you want, add some butter after.
(I think I got the measurements right, I was eyeball/tasting it as I went.)
Mysrai, the Beckoner Beyond the Maze intones, "Continue to manifest the paradigm of working, My Alary."
The Divine voice of Camus the Cinderfly echoes in your head, "Thank you, once-body. I am happy that I fell into that eye."
1 shot gin (Amsterdam is our preference, but Beefeater or similar works if you prefer more juniper)
1-2 shot(s) pomegranate juice (to taste, ours is 2)
Sprite or 7-up to fill
Works best in a collins glass, but a rocks glass is acceptable.
Ice
Over ice, add first the gin and then the pomegranate juice, stir as you add the soda. The drink is somewhat tart, but not unpleasantly so, as the gin and sprite take some of the bite out of the pomegranate juice. THIS DRINK IS SNEAKY, AND HAS MORE ALCOHOL THAN IT TASTES LIKE IT SHOULD.
I improvised this last night and it was surprisingly delicious.
What you need:
-1lb of cooked, extra lean ground beef (seasoned with steak spices, worcestershire sauce, 2 eggs, italian mix herbs, extra rosemary, red wine and olive oil);
-2 onions, thinly cut;
-3 cups of cooked rice (lightly seasoned with chicken broth);
-3 cups of cabbage, thinly cut;
-3 cups of cherry tomatoes, cut in quarters;
-2 cups of spinach, thinly cut;
-1 cup of old cheddar cheese;
-3 garlic beans, thinly cut;
-1 spoon of hot peppers;
-smooth tortilla breads.
Cook and stir everything (except the tortilla breads) for around 30-45 minutes at medium fire. Roll the mix in the tortillas, serve and enjoy!
As an optional sauce, peel and pit avocados. Blend their flesh until you get a puree. You obtain fresh guacamole to accompany your meal.
Tortillas (One large flour tortilla gets you about 7 pizzas) Fekken Pizza Sauce (Make your own, or even buy it. Who cares. You're an adult) Goooddaaammn shredded cheese. Like, all of it. All of the cheese. Have cheese? Shred that shizz. Possible sausage..? Maybe..? Or pepperoni. Or maybe vegetables? Unno. Add whatever so long as it's pre-cooked.
First, you do this. You literally take a round thing, and cut that tortilla like a bad ex.
And then you take the goddamn sauce, and you put a spoonful of that in there. Kinda..swirl it to get it into the crevices.
Then cheese. And then sausage or pepperoni on top. We opted not to.
Aww shit. We're done! (The spare cup is greasy since this is our second batch)
You're gonna have these bits leftover, but that's okay. You can put them in a bag, freeze 'em, and save them up for irregularly shaped, oven-baked chips.
I got impatient. Not done yet. Bubbling, kinda brown, but not done yet. (Really cool that my element in my dirty, dirty oven shows up purple)
Yasss. They done! The cheese got kinda crusty, and brown. And the tortilla is golden brown and crispy.
Yes I know it's midnight. Don't judge me.
This is some of our first batch. @Iosen wanted sausage. What a fekken nerd.
As you can see, I put them on paper towel. Do this. Do this or they will be greasy and nasty. If you let them drain on the paper towel, they'll be light and crispy. I only managed four of these for dinner before I was full, but I mean.. You can eat more. No one will judge you.
I have a heart on for the flavor combos in the Vietnamese sandwich called a Banh Mi. I've been on a crusade to find the best variation of it in Richmond, and I've had and enjoyed plenty of them. But then I figured I'd try to make one myself... and it turned out to be my favorite yet. The active prep for this takes place at the beginning and end of a 12-hour slow cooking process, but it's very much a set-it-and-forget-it kind of recipe. It might change your life.
Banh Mi
Difficulty: *
Prep time: 15 minutes
Cook tims: 12 hours
Ingredients
Meat
baby back pork ribs (about 8?)
1 Tbsp chilli powder
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
1 tsp salt
(or literally any kind of dry spice rub you prefer)
2 c orange juice
1 large white or yellow onion
1 Tbsp minced garlic
1 lime
1 large jalapeno or 2 serrano peppers
Essential Toppings
2 red onions
2 carrots
1 cucumber
1 c apple cider vinegar
2 c water
2 Tbsp sugar
1 tsp salt
fresh cilantro
sriracha
sour cream or mayonnaise
1 full-size baguette (about a meter) or three to four mini baguettes or sub rolls
Preparation
1. Chop white or yellow onion into slices and place in a layer on the bottom of a slow cooker. Add minced garlic. Remove seeds from half a jalapeno or one whole serrano, mince finely and add to slow cooker. Cut lime into wedges, squeeze juice into slow cooker and drop the slices in as well. Combine dry spices or use your own preferred spice rub and coat both sides of the pork ribs, and place on top of the onion layer. Pour in two cups of orange juice and cook on LOW for twelve hours.
2. Once you've got the meat cooking, combine vinegar, water, salt, and sugar and stir until the sugar and salt dissolve. Cut red onions, cucumber, and carrots into thin slices. I like to use all the attachments on my mandolin to slice the onions, julienne the carrots, and cut the cucumber into matchsticks. Pour vinegar mixture over vegetables and refrigerate while the meat is cooking.
3. Twelve hours later, retrieve the ribs from the slow cooker and shred with two forks, discarding the bones. Carefully strain the liquid remaining in the slow cooker into a large measuring cup, and spread the the onions and shredded meat on a baking pan. Skim off and discard the fat from the strained liquids, then spoon enough of the liquid back into the meat mixture to moisten it. Broil for just a few minutes until some of the meat is crispy.
4. Mix sour cream/mayo and sriracha in whatever ratio you prefer. Bake baguette(s) at 400 just long enough to make it nice and crusty and hot (I like to start with a par-baked baguette). Cut your baguette(s) lengthwise, spread sriracha sauce, add broiled pork, pickled onion mixture, lots of fresh cilantro, and very thinly sliced jalapeno or serrano (unseeded for extra spice).
The sandwich looked amazing until Orventa mentioned the ingredients she adds. /gross
Everiine said: The reason population is low isn't because there are too many orgs. It's because so many facets of the game are outright broken and protected by those who benefit from it being that way. An overabundance of gimmicks (including game-breaking ones), artifacts that destroy any concept of balance, blatant pay-to-win features, and an obsession with convenience that makes few things actually worthwhile all contribute to the game's sad decline.
Well, I guess that would be a more traditional version. But near as I can tell, banh mi is Vietnamese street food, not haute cuisine or some kind of sacred ancient recipe*. I've seen them made with everything from tofu to tilapia, so they're pretty customizable! I didn't even know what cut of pork I'd bought until I got home, and went with a slow cooker carnitas-style preparation. For me, the critical components that distinguish a banh mi sandwich are the crusty bread, pickled vegetables, spice (via sriracha, peppers, or both), and generous garnish of cilantro. I'm getting hungry just thinking about it...
* Although Wikipedia reports that the vegan varieties are served at Buddhist temples during religious events.
Ingredients: A huge bag of fresh, whole leaf spinach. I like baby spinach. 1 small onion, chopped, or 1 shallot, chopped 2 cloves of garlic, minced 1 tablespoon butter 1 tablespoon evoo salt & pepper
Heat evoo in a pan over medium heat. Add onion and cook for about 2 minutes. Add butter and garlic and cook for about 1 minute. Add the entire bag of spinach and then just keep turning it over with the tongs so you are both mixing it in with the onion/garlic and turning it on to the heat. It will cook down really quickly and be done in less than 5 minutes. Stop cooking while the spinach is still vividly green.
And What To Do With It:
Side dish to any meat/starch meal - boom, done. Add to beaten eggs, cook as an omelet, sprinkle with swiss cheese. Eat as-is with a poached egg on top - if you need your mind changed for the better about poached eggs, this will do it Add broccoli/tomato/peppers before spinach (optional) - pizza topping Strain and stuff into sourdough with fresh chevre and pine nuts - braid and eggwash for extra fanciness, or just score it after you roll like stromboli Add feta, egg, fold into phyllo to make spanokopita Cool, and add to any pasta salad (especially pesto) - may want to chop the spinach a little pre-cooking. Add mushrooms with the garlic/butter and serve over a steak - recover from vampire bites/donating blood Strain, mix with 1/4 cup cream cheese and 1/4 cup parmesan, spread over flank steak. Roll them up to make pinwheels. Add 1/4 tsp nutmeg, 1/4 cup cream, simmer for 5 more minutes - creamed spinach. Filling for veggie lasagna or quiche. ??? Profit
So, not a recipe. But a place to get things for recipes. These guys are all around the US, and I feel like you get pretty good value for your $17.50 (or a bit more if you get only organic).
Well, I guess that would be a more traditional version. But near as I can tell, banh mi is Vietnamese street food, not haute cuisine or some kind of sacred ancient recipe*. I've seen them made with everything from tofu to tilapia, so they're pretty customizable! I didn't even know what cut of pork I'd bought until I got home, and went with a slow cooker carnitas-style preparation. For me, the critical components that distinguish a banh mi sandwich are the crusty bread, pickled vegetables, spice (via sriracha, peppers, or both), and generous garnish of cilantro. I'm getting hungry just thinking about it...
* Although Wikipedia reports that the vegan varieties are served at Buddhist temples during religious events.
Yes to the Cilantro, the more the better. And the liver pate is a traditional thing, along with the pickled carrots and daikon. I've never tasted it without unless for some reason I decided to go for the cold cuts version instead of the liver or bbq pork. Lee's is ok if you're on the go. Best I've had was in Sunset District back when I was in SF but that was years ago.
I'm a consent-based roleplayer! Kindly ask first, and I will return the favour. Open to developing tinyplots. Atlantis is my client of choice! (Guide)
So, not a recipe. But a place to get things for recipes. These guys are all around the US, and I feel like you get pretty good value for your $17.50 (or a bit more if you get only organic).
/jealous. I've been trying to find a good organic vegetable delivery in my city, but the only ones I've found are closer to the $30-$50 CAD range. Everyone in America should take advantage of that Bountiful Baskets deal.
Tonight amidst the mountaintops And endless starless night Singing how the wind was lost Before an earthly flight
I give you another part of the pig. equally fatty and delicious but prepared in such a way that it'll make your taste buds cry. It's a family recipe and it doesn't have any exact amounts. it will feed five hungry meat loving adults. made to be served over white or brown rice.
Braised Pork with mushrooms in Soy Sauce Recipe (Tau Yew Bak - chinese hokkien recipe)
1-2kg pork belly (must have some fat on it) dried shitake mushrooms 2-3 garlic pips- smashed with back of knife 1-2 med red onion - pulped in a pestle and mortar. no food processor. the texture comes out differently. texture should be that of a very watery pulp with a fine texture. 1 liter water - use your judgement.
marination dark soya sauce light soya sauce oyster sauce sugar, and pepper to taste. can also use peppercorns shao xing rice wine (basically Chinese cooking wine) 1 star anise 1 stick of cinnamon
Prep soak the dried shiitake mushrooms until soft. save the water.
marinade meat by following these steps while continuously mixing. 1 add to the meat dark soya sauce. the most you can add should be enough to make it no darker than the color of roasted coffee. too much makes it bitter. essentially it is to taste 2 add the pulped onion 3 add the light soya sauce 3 tablespoons full or so. also to taste. add the oyster sauce to taste. 1-2 tablespoonfuls ? (to add richness to the dish. you can also use dried oysters instead. just add it in during the braising of the dish) - skip this step if in doubt. 4 add 1 table spoon rice wine? to taste. it's supposed to add a fragrant richness to the dish. don't over do it. too much and it comes out flat. 5 the garlic, star anise and the cinnamon 6 add peppercorns or pepper to taste. it's not supposed to be spicy. the pepper should only bring out the flavor.
leave over night in fridge. if you are in a hurry 35 - 40 mins should do it.
Cooking = a slow braise.
1 brown meat in wok - i can't remember IF you are supposed to do this or not. (i suspect a heavy bottomed durable soup pot would work too)
2 Add mushrooms and the mushroom water to the wok. Adjust water content by adding plain water. make sure to leave enough for it to stew/slow cook/braise for 1-3 hours. don't add too much! it's not soup- it should cook down into gravy.
3 Bring to a gentle boil then simmer gently on the smallest flame until done. 1-2 hrs or until the pork is to your liking.
the pork should be melt in your mouth and falling apart tender without being stringy or tough.
---------------------------------------------------------------------------------------------------------------------------------------- You can add other stuff too.
hard boiled eggs. black fungus, fried tofu, bean curd skin,
hard boiled eggs can be added in near the end, to give color and flavor to the eggs.
serve over with rice. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Can be made in a slow cooker too. prep and then chuck meat and ingredients into cooker to cook. No need for tending. I also bet you can oven braise this dish, if you have the know how. the tricky part is the marination. the way i was given this recipe, i was told to season to taste. however, once mastered it's an easy and fuss free recipe to make. the biggest hassle is the prep and how the ingredients are handled during prep. this recipe has been made in a microwave oven too.
p.s you can also use fresh shiitake mushrooms and plain water.
this is the recipe as i remember it. i'm not sure if you are supposed to add rice wine to the meat marinade. add to taste.
make sure you use high quality chinese style soya sauce with out msg in it or it will taste terrible! i suggest the kikkoman brand
DO use potato starch for deep frying. Battering tofu slices with potato starch, some regular flour, water, and sake makes delicious fried tofu.
DO NOT use potato starch to thicken stir fry sauce. Your sauce will immediately turn to snot forever. It will still taste fine, but no one will try it because it's seriously gross to behold and to mouthfeel.
DO use potato starch for deep frying. Battering tofu slices with potato starch, some regular flour, water, and sake makes delicious fried tofu.
DO NOT use potato starch to thicken stir fry sauce. Your sauce will immediately turn to snot forever. It will still taste fine, but no one will try it because it's seriously gross to behold and to mouthfeel.
try corn flour. it's commonly used down where I'm at.
I'm bored at work, so I thought I'd share one of my favorite recipes ever.
Bacon-Wrapped Dates Stuffed with Cream Cheese
18 pitted dates
a block of cream cheese
6 slices bacon, cut into thirds crosswise
18 wooden toothpicks
Preheat the oven to 400°F/204°C. Stuff each date with a sliver of cream cheese, then wrap with a 1/3 slice of bacon and secure with a toothpick. Arrange the dates on a shallow baking pan, bacon seam-side down. (I recommend covering the pan in aluminium foil then spraying it with non-stick oil.) Bake for 5 minutes, then turn over the dates with tongs. Bake another 5-6 minutes or until the bacon is crispy. Drain on a paper towel or parchment, then serve immediately.
Mmm, so simple and delicious and classy as hell if you use the right toothpicks. You can send them over the top by pinning a leaf of fresh sage to them after cooking.
Comrades, I think it's about time I shared a cupcake recipe. I've been working on developing a butterscotch flavor configuration over the weekend and I humbly submit that I nailed it. You get three distinct flavors and textures of butterscotch with the cake, filling, and frosting.
Butterscotch Cupcakes
Difficulty: **
Prep time: 15 minutes for the butterscotch, 10 for the cupcakes, 10 for the frosting
Cook time: 20-25 minutes for the cupcakes themselves, 10 for the butterscotch
Butterscotch (adapted from Food Network Kitchen's recipe)
1 1/4 cup brown sugar
2/3 cup honey
2 ounces (half a stick) unsalted butter
1 cup heavy cream
1/2 teaspoon sea salt
1 Tablespoon vanilla extract
Preparation
1. Combine sugar, honey, salt, butter, and 3/4 of the heavy cream in a saucepan and bring to a boil while stirring to make sure everything melts and dissolves. Continue to boil without stirring (just jostling the pan every now and then to distribute heat) until a digital thermometer reads 234 F. If you don't have a digital thermometer, get one. It's a great investment that's useful for making candy, chocolate, bread, and meat.
2. Remove from heat and carefully whisk in the remaining cream, which should NOT be cold. Add the vanilla extract and transfer to a ceramic bowl or other nonreactive vessel to cool. This will become your filling, and a component in the cupcakes.
The Cupcakes Themselves
(I get 10-11 from a batch this size)
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/2 cup oil (vegetable or canola - something neutral)
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
3/4 teaspoon white vinegar
6 Tablespoons butterscotch (room temperature)
Preparation
1. Preheat your convection oven to 300 F or your peasant oven to 325 F.
2. Combine brown sugar and egg in the bowl of an electric mixer and mix on low speed with the paddle attachment. Whisk together flour, baking soda, and salt in a separate bowl and set aside. When the egg and sugar are well combined and smooth, add the oil and mix until fully incorporated, then add the buttermilk, vanilla, and vinegar.
2. When all that's good and mixed, slowly add the flour mixture until it's fully incorporated and smooth. Add the butterscotch at the very end before turning off the mixer, and then give it a few good stirs by hand for good measure.
3. Scoop into lined cupcake tins and bake for 20-25 minutes. While they cool, start on your frosting.
Butterscotch Whipped "Ganache"
8 ounces butterscotch chips (like Nestle morsels)
1/4 heavy cream
1/2 cup brown sugar
1 Tablespoon honey
1/2 pound (2 sticks) unsalted butter, softened
Preparation
1. Place butterscotch chips in the bowl of an electric mixer and set aside.
2. Combine brown sugar, cream, and honey in a saucepan and bring to a boil over medium high heat. When it's hot and bubbly, remove it from the heat and pour it over the butterscotch chips. Let that sit for a while to melt the chips.
3. Start up the mixer with the whisk attachment at a low-medium speed. Add chunks of butter slowly and mix until there are no lumps, then turn the mixer up to high and whip it good.
4. Chill the butterscotch mixture in the bowl for about ten minutes, then whisk it on high again, being sure to scrape the sides of the bowl as thoroughly as possible. You might have to chill it a little longer and whisk it one more time if it's still pretty liquidy. When the frosting is light, fluffy, and stable enough to stand up on its own, it's ready.
Assembly
1. Poke a hole in each cupcake with your finger or thumb or some kind of finger-width blunt instrument. Fill each hole with butterscotch sauce (a pastry bag makes this easy).
2. Pipe on the whipped butterscotch frosting with a pastry bag and star tip, or spread it on with a spatula for that droll homemade look. )
4oz Cremini/Shiitake/Chanterelle/ mushrooms, or mix, sliced 2 14.5oz cans roasted tomatoes, diced 3 garlic cloves, minced 1/2 tsp smoked spanish paprika 1/8 tsp thyme leaves 1/8 tsp brown sugar 2 dashes favorite hot sauce 1/4 C unsalted european style butter 1/2 C heavy cream 7 slices streaky bacon 1/3 C best quality gin 1 large egg yolk, duck egg if possible (richer taste) kosher salt and pepper to taste
What to do:
Toss tomatoes, garlic, thyme, sugar, paprika and hot sauce in a blender and puree.
In your soup pot, fry the bacon until crispy. Transfer to paper towels to cool and drain, crumble to pieces.
Add butter to the bacon drippings in the pot and sautee the mushrooms.
Add tomato puree to the pot along with bacon pieces, salt, pepper and gin. Simmer gently for 15-20 min.
Stir in heavy cream and lower heat.
Temper the egg yolk in a separate bowl with a little bit of the soup, few tsp at a time, stirring and being careful not to scramble/curdle the egg. Add this to the main pot of soup, stirring gently until fully incorporated.
Taste and correct for seasonings.
Serve with grilled cheese sandwiches or olive bread.
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Here's a version of shepherd's pie that I've made a few times for my fam. It's great if you have any leftover mashed potatoes from a previous meal and don't feel like serving it as a side dish. You'll create a yummy dish following my recipe to the letter, but as always you can adjust certain quantities to suit your preferences. Love corn? Add more. Want to mix beef and lamb? Yes please.
Shepherd's Pie
Difficulty: *
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
1-1.5 lbs ground beef (or turkey if you want something leaner, or lamb, or even shredded leftover pot roast)
2 T ponzu sauce
2 T Merlot sauce (or Worcestershire)
1 tsp garlic powder
1 tsp black pepper
1 onion, diced
4 smallish carrots, diced
1 T parsley
1 tsp salt
1 tsp ground coriander
Up to 1 full 15 oz can of corn
Up to 1 full 15 oz can of peas
(the main constraint here will be your personal preferences and the size of the dish you'll be baking it all in. I use about 1/2-2/3 of each can)
2 c mashed potatoes
1/2 c shredded cheddar
Cook and drain the meat, then combine with 1/4 of the diced onion, both sauces, garlic, and pepper and simmer.
Meanwhile, heat remaining onion and carrots with parsley and coriander. Add corn and peas when the carrots are tender and the onions translucent.
Spray your dish with cooking spray (I think mine is a 2-quart souffle dish) and spread beef in an even layer at the bottom, top with peas and corn mixture, then mashed potatoes mixed with cheddar. Bake at 375 for 20-25 minutes. The last few minutes you can crank the oven up to broil to get some nice coloration to the cheese and mashed potatoes on top.
Comments
Mother-Fekken Muffin Pizzas
Tortillas (One large flour tortilla gets you about 7 pizzas)Fekken Pizza Sauce (Make your own, or even buy it. Who cares. You're an adult)
Goooddaaammn shredded cheese. Like, all of it. All of the cheese. Have cheese? Shred that shizz.
Possible sausage..? Maybe..? Or pepperoni. Or maybe vegetables? Unno. Add whatever so long as it's pre-cooked.
First, you do this. You literally take a round thing, and cut that tortilla like a bad ex.
And then you take the goddamn sauce, and you put a spoonful of that in there. Kinda..swirl it to get it into the crevices.
Then cheese. And then sausage or pepperoni on top. We opted not to.
Aww shit. We're done! (The spare cup is greasy since this is our second batch)
You're gonna have these bits leftover, but that's okay. You can put them in a bag, freeze 'em, and save them up for irregularly shaped, oven-baked chips.
I got impatient. Not done yet. Bubbling, kinda brown, but not done yet. (Really cool that my element in my dirty, dirty oven shows up purple)
Yasss. They done! The cheese got kinda crusty, and brown. And the tortilla is golden brown and crispy.
Yes I know it's midnight. Don't judge me.
This is some of our first batch. @Iosen wanted sausage. What a fekken nerd.
As you can see, I put them on paper towel. Do this. Do this or they will be greasy and nasty. If you let them drain on the paper towel, they'll be light and crispy. I only managed four of these for dinner before I was full, but I mean.. You can eat more. No one will judge you.
Estarra the Eternal says, "Give Shevat the floor please."
I'm a consent-based roleplayer! Kindly ask first, and I will return the favour. Open to developing tinyplots.
Atlantis is my client of choice! (Guide)
What's wrong with Liver Pate? Whenever editing a recipe, one should always Cut'n'Pate.
* Although Wikipedia reports that the vegan varieties are served at Buddhist temples during religious events.
Estarra the Eternal says, "Give Shevat the floor please."
Ingredients:
A huge bag of fresh, whole leaf spinach. I like baby spinach.
1 small onion, chopped, or 1 shallot, chopped
2 cloves of garlic, minced
1 tablespoon butter
1 tablespoon evoo
salt & pepper
Heat evoo in a pan over medium heat. Add onion and cook for about 2 minutes. Add butter and garlic and cook for about 1 minute. Add the entire bag of spinach and then just keep turning it over with the tongs so you are both mixing it in with the onion/garlic and turning it on to the heat. It will cook down really quickly and be done in less than 5 minutes. Stop cooking while the spinach is still vividly green.
And What To Do With It:
Side dish to any meat/starch meal - boom, done.
Add to beaten eggs, cook as an omelet, sprinkle with swiss cheese.
Eat as-is with a poached egg on top - if you need your mind changed for the better about poached eggs, this will do it
Add broccoli/tomato/peppers before spinach (optional) - pizza topping
Strain and stuff into sourdough with fresh chevre and pine nuts - braid and eggwash for extra fanciness, or just score it after you roll like stromboli
Add feta, egg, fold into phyllo to make spanokopita
Cool, and add to any pasta salad (especially pesto) - may want to chop the spinach a little pre-cooking.
Add mushrooms with the garlic/butter and serve over a steak - recover from vampire bites/donating blood
Strain, mix with 1/4 cup cream cheese and 1/4 cup parmesan, spread over flank steak. Roll them up to make pinwheels.
Add 1/4 tsp nutmeg, 1/4 cup cream, simmer for 5 more minutes - creamed spinach.
Filling for veggie lasagna or quiche.
???
Profit
Vive l'apostrophe!
COBALT Sandwiches
Ingredients
Cheese
Onion
Bacon
Avocado
Lettuce
Tomato
Serve on toast.
>:D<
Estarra the Eternal says, "Give Shevat the floor please."
Yes to the Cilantro, the more the better. And the liver pate is a traditional thing, along with the pickled carrots and daikon. I've never tasted it without unless for some reason I decided to go for the cold cuts version instead of the liver or bbq pork. Lee's is ok if you're on the go. Best I've had was in Sunset District back when I was in SF but that was years ago.
I'm a consent-based roleplayer! Kindly ask first, and I will return the favour. Open to developing tinyplots.
Atlantis is my client of choice! (Guide)
Tonight amidst the mountaintops
And endless starless night
Singing how the wind was lost
Before an earthly flight
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I give you another part of the pig. equally fatty and delicious but prepared in such a way that it'll make your taste buds cry. It's a family recipe and it doesn't have any exact amounts. it will feed five hungry meat loving adults. made to be served over white or brown rice.
from http://foodporndaily.com/pictures/tau-yu-bak-tender-succulent-soy-marinated-braised-pork-belly.jpg
Braised Pork with mushrooms in Soy Sauce Recipe (Tau Yew Bak - chinese hokkien recipe)
1-2kg pork belly (must have some fat on it)
dried shitake mushrooms
2-3 garlic pips- smashed with back of knife
1-2 med red onion - pulped in a pestle and mortar. no food processor. the texture comes out differently. texture should be that of a very watery pulp with a fine texture.
1 liter water - use your judgement.
marination
dark soya sauce
light soya sauce
oyster sauce
sugar, and pepper to taste. can also use peppercorns
shao xing rice wine (basically Chinese cooking wine)
1 star anise
1 stick of cinnamon
Prep
soak the dried shiitake mushrooms until soft. save the water.
marinade meat by following these steps while continuously mixing.
1 add to the meat dark soya sauce. the most you can add should be enough to make it no darker than the color of roasted coffee. too much makes it bitter. essentially it is to taste
2 add the pulped onion
3 add the light soya sauce 3 tablespoons full or so. also to taste.
add the oyster sauce to taste. 1-2 tablespoonfuls ? (to add richness to the dish. you can also use dried oysters instead. just add it in during the braising of the dish) - skip this step if in doubt.
4 add 1 table spoon rice wine? to taste. it's supposed to add a fragrant richness to the dish. don't over do it. too much and it comes out flat.
5 the garlic, star anise and the cinnamon
6 add peppercorns or pepper to taste. it's not supposed to be spicy. the pepper should only bring out the flavor.
leave over night in fridge. if you are in a hurry 35 - 40 mins should do it.
Cooking = a slow braise.
1 brown meat in wok - i can't remember IF you are supposed to do this or not.
(i suspect a heavy bottomed durable soup pot would work too)
2 Add mushrooms and the mushroom water to the wok.
Adjust water content by adding plain water. make sure to leave enough for it to stew/slow cook/braise for 1-3 hours. don't add too much! it's not soup- it should cook down into gravy.
3 Bring to a gentle boil then simmer gently on the smallest flame until done. 1-2 hrs or until the pork is to your liking.
the pork should be melt in your mouth and falling apart tender without being stringy or tough.
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You can add other stuff too.
hard boiled eggs. black fungus, fried tofu, bean curd skin,
hard boiled eggs can be added in near the end, to give color and flavor to the eggs.
serve over with rice.
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Can be made in a slow cooker too. prep and then chuck meat and ingredients into cooker to cook. No need for tending. I also bet you can oven braise this dish, if you have the know how. the tricky part is the marination. the way i was given this recipe, i was told to season to taste. however, once mastered it's an easy and fuss free recipe to make. the biggest hassle is the prep and how the ingredients are handled during prep. this recipe has been made in a microwave oven too.
p.s you can also use fresh shiitake mushrooms and plain water.
this is the recipe as i remember it. i'm not sure if you are supposed to add rice wine to the meat marinade. add to taste.
make sure you use high quality chinese style soya sauce with out msg in it or it will taste terrible! i suggest the kikkoman brand
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here's a variation of this recipe i found on the internet with exact amounts and cooking times.
it's a close cousin and will be just as tasty.
try this one too! slow cooker version
Vive l'apostrophe!
Estarra the Eternal says, "Give Shevat the floor please."
Estarra the Eternal says, "Give Shevat the floor please."
Tipsy Tomato-Mushroom Soup
4oz Cremini/Shiitake/Chanterelle/ mushrooms, or mix, sliced
2 14.5oz cans roasted tomatoes, diced
3 garlic cloves, minced
1/2 tsp smoked spanish paprika
1/8 tsp thyme leaves
1/8 tsp brown sugar
2 dashes favorite hot sauce
1/4 C unsalted european style butter
1/2 C heavy cream
7 slices streaky bacon
1/3 C best quality gin
1 large egg yolk, duck egg if possible (richer taste)
kosher salt and pepper to taste
What to do:
Toss tomatoes, garlic, thyme, sugar, paprika and hot sauce in a blender and puree.
In your soup pot, fry the bacon until crispy. Transfer to paper towels to cool and drain, crumble to pieces.
Add butter to the bacon drippings in the pot and sautee the mushrooms.
Add tomato puree to the pot along with bacon pieces, salt, pepper and gin. Simmer gently for 15-20 min.
Stir in heavy cream and lower heat.
Temper the egg yolk in a separate bowl with a little bit of the soup, few tsp at a time, stirring and being careful not to scramble/curdle the egg. Add this to the main pot of soup, stirring gently until fully incorporated.
Taste and correct for seasonings.
Serve with grilled cheese sandwiches or olive bread.
I'm a consent-based roleplayer! Kindly ask first, and I will return the favour. Open to developing tinyplots.
Atlantis is my client of choice! (Guide)
Estarra the Eternal says, "Give Shevat the floor please."