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Recipes

By WookieMan follow WookieMan   2021 Jul 26, 1:01pm 252 views   15 comments   watch   nsfw   quote   share      


Any of you just make something and not track the amounts of spices or other ingredients you put in? Homemade, off the cuff so to speak.

I made a fucking spectacular sauce last night, slightly in the bag with being Sunday Funday and the pool, and now I can't remember everything I put in it and quantities. Pissed. It was like a spicy mayo type thing that would work on a ton of shit.

Legit pissed about this. Not sure how many pat netters are cooking. This was a sauce I think I could sell. Don't drink and cook I guess, but I'd have never made it without the beer. Dammit. Kicking myself.

Also sick of the Covid threads and politics (to an extent). Need some fresh topics.
1   Patrick   ignore (1)   2021 Jul 26, 7:43pm     ↓ dislike (0)   quote   flag        

My cooking has always been shit. I depend on the wife for anything beyond pasta and sauce.

I'm planning to get more into cooking now that I theoretically have the time to do it.
2   clambo   ignore (5)   2021 Jul 26, 9:09pm     ↓ dislike (0)   quote   flag        

Buy Kikkoman Teriyaki sauce (the thick one)
Buy salmon.
Pour sauce over salmon, bake for 35 minutes at 375 (I use a toaster oven)

I found salmon at Aldi for about $7.50/lb

At a restaurant they will serve you a 1/2 lb portion for $12-$21 depending on where you go.
3   FortWayneAsNancyPelosiHaircut   ignore (4)   2021 Jul 26, 9:13pm     ↓ dislike (0)   quote   flag        

i measure always, otherwise it's a hit and miss.
4   mell   ignore (6)   2021 Jul 26, 9:20pm     ↓ dislike (0)   quote   flag        

I usually do off the cuff and it always turns out great imo. Smoked tri-tip, pasta w/ anchovies, garlic onions and egg, capers, or w/ tuna and a bit of sugar and some argula/spinach on top instead of the anchovies, marinated chicken w BBQ sauce, there is a Japanese BBQ sauce based on soy/teriaky style, so good. Salmon w/ garlic, lemon and capers, bison chili w extremely spicy chili oomph. We also make homemade pizza w cornmeal crust. I prefer not to measure which rarely but sometimes causes arguments ;)
5   richwicks   ignore (2)   2021 Jul 26, 9:26pm     ↓ dislike (0)   quote   flag        

WookieMan says
Any of you just make something and not track the amounts of spices or other ingredients you put in? Homemade, off the cuff so to speak.

I made a fucking spectacular sauce last night, slightly in the bag with being Sunday Funday and the pool, and now I can't remember everything I put in it and quantities. Pissed. It was like a spicy mayo type thing that would work on a ton of shit.

Legit pissed about this. Not sure how many pat netters are cooking. This was a sauce I think I could sell. Don't drink and cook I guess, but I'd have never made it without the beer. Dammit. Kicking myself.

Also sick of the Covid threads and politics (to an extent). Need some fresh topics.


I used to do this but when I ran into the "fuck! How did I make that???" I started measuring amounts and writing down ingredients as I worked off the fly.

I have a mean hummus type food (it's not hummus, I use peanut butter instead of tahini sauce) but it's easy to make and quite good. I also use black salt (it's actually pink) - that's a common Indian salt that is filled with sulfur. Gives it a kick.

Also, I can make better almond milk than you can buy anywhere. The secret is, quite literally, a pinch of salt. Next time you make some sugared drink like lemonade or even kool-aid - put in a tiny amount of salt. It's like a single shake of salt. You won't think you'll notice it, but you will. It gives it a pleasant bite.
6   mell   ignore (6)   2021 Jul 26, 9:52pm     ↓ dislike (0)   quote   flag        

babaganoush/hummus: cook eggplant til soft, then wait til cold, take the flesh, fresh garlic, plain yogurt, lemon, salt and pepper, Tahini and or other spices and put it in a food processor and grind until right texture.
7   Patrick   ignore (1)   2021 Jul 26, 10:01pm     ↓ dislike (0)   quote   flag        

@clambo I've been looking for the Bustelo or Pilon Arabica espresso grind, but never found it, not even at two different Safeways in Santa Cruz, or any store in the Bay Area.

I did buy the Bustelo non-Arabica at my local Safeway, and it tastes good, but doesn't smell like much. Has a ton of caffeine somehow, much more than other coffees.

Can't get a shipment of Bustelo or Pilon Arabica online either. Always says "Does not ship to your area".
8   Tenpoundbass   ignore (16)   2021 Jul 26, 10:11pm     ↓ dislike (0)   quote   flag        

When I get venturous, I have a foundation of what it is that I'm doing.

Like Asians marinate their meats they are going to fry crispy in egg whites, black pepper, oyster sauce, and a dash of Chinese cooking wine. After 20 minutes they add corn starch, quick fry then continue on with their stir fry. That's how orange Chicken, Mongolian Beef, General Tao's chicken all of those fried then stir fried dishes go.

So I've been playing around with that technique to make Chicken Fried steak, as well as Maryland Fried Chicken.

But rather than cutting the chicken thigh up in chunks, I leave the bone in. Then after it's fried, I caramelize onions, and sauté some mushrooms, make a buttery brown gravy, then add the chicken back and stew it down until it gets nice and thick.

I'll also do stuff like throw some Cheez-its in the blender, then use those to bread my buffalo wings.
9   clambo   ignore (5)   2021 Jul 27, 7:55am     ↓ dislike (0)   quote   flag        

Patrick,
The only store I found Bustelo 100% Arabica coffee was Safeway on Mission Street in Santa Cruz.
But, it’s mysteriously not in the coffee aisle, rather in the “Hispanic foods” aisle. Go figure.

If you wish a bunch to try, advise me and I will get some for you at Publix and send it over to you.

Publix is coffee heaven; they also sell Italian coffees.

A local store is “Doris Italian Market” which has all manner of Italian coffees.

At the Grocery Outlet stores I sometimes found Arabica espresso in a can for 6 bucks.
Evidently people scoop them up so I stopped searching since I got annoyed when they were out of it.
10   Tenpoundbass   ignore (16)   2021 Jul 27, 8:33am     ↓ dislike (0)   quote   flag        

clambo says
A local store is “Doris Italian Market” which has all manner of Italian coffees.


Where in the hell do you have a Doris Market? The one in Hollywood closed down.

I miss buying whole Sirloin Loins there, and the butcher cut bacon, the crusty Italian bread and rolls, and real Italian Mortadella.
It was also the only place I could find Galeffi Effervescent



11   NuttBoxer   ignore (2)   2021 Jul 27, 8:36am     ↓ dislike (0)   quote   flag        

I never measure anything, but I also rarely stray from salt, pepper, garlic, onion. Although for marinade I follow a recipe(ingredients, still don't measure) I got from my mother-in-law that adds beer or wine, mustard, soy sauce(shoyo), citrus. Lately I've also been working in Chinese 5 spice that goes well for Asian style BBQ. But my cooking is mostly average, with the rare awful, or great. I rely heavily on local organic ingredients, that almost always why something tastes so good, rather than my culinary skills.
12   clambo   ignore (5)   2021 Jul 27, 8:53am     ↓ dislike (0)   quote   flag        

Tenpoundbass
There is a Doris Market in North Palm Beach on Hwy1 not far from PGA boulevard.
They have great prices for champagne for some reason. I don’t bother with Total Wine anymore.
It’s a nice store, a bit fancier than Publix, it’s fun to go to.
One time I was there a guy was making the mozzarella, pretty cool.
13   rocketjoe79   ignore (1)   2021 Jul 27, 12:03pm     ↓ dislike (0)   quote   flag        

Bachelor recipes in order of increasing complexity:
1. Best Chip Dip: Stir together 1 part Sour cream and 1/4 part of your fave BBQ sauce. I use Sweet Baby Rays.
2. Lemon Pie: Fill a graham cracker crust with a mix of 2 cans Sweetened Consended Milk, juice of 3 smallish lemons, and a good dash of salt, WELL STIRRED. Refrigerate 4 hrs. Eat.
3. Fast Ribs: Salt and Pepper rub 2 racks of baby back ribs. Put in the Instant Pot for 40 minutes with 1/2 cup of water, 1/4 cup APPLE CIDER vinegar and a teaspoon of Liquid Smoke. Slow Release. Remove, smother with BBQ sauce and broil or grill until kinda crispy.
3. Fast Pulled Pork for 8-12: Cut a Boneless Pork shoulder into 3 pieces. Put in the Instant Pot for 60 minutes with 1/2 cup of water, 1/4 cup APPLE CIDER vinegar and a teaspoon of Liquid Smoke. Slow release. DON"T TOSS THE LIQUID YET. Remove the pork and shred with 2 forks in a 9x13 casserole dish. mix in 1/2 cup of the liquid and 1/2 cup BBQ sauce. Should be a little squishy, add liquid if needed. Broil until kinda crispy (Watch em! You want them burnt ends, but not charcoal!!) Cut 2 packs (24 total) Kings Hawaiian Rolls in half horizontally with a long knife WITHOUT SEPARATING FIRST. Set the bun tops aside, put Pulled Pork on bottoms, replace top. People can break apart however many they want. I serve with Cole Slaw and extra BBQ sauce.
4. Cole Slaw: Buy the bagged stuff and stir in the included dressing. Better: lose the bag dressing. Mix together 1/2 cup Miracle Whip (NOT MAYO!!!) 1/4 cup APPLE CIDER vinegar 1/4 cup white sugar and 1/2 teaspoon Celery Salt (Salt is ok to sub.)
5. Devilled Eggs: Only attempt if you can boil and peel eggs. Cut 1 dozen peeled boiled eggs in half longways. Pop the yellow center parts into a medium bowl. Put the white parts on a plate hole side up. Squish the yellow parts in a bowl until all broke up (no "chunks" left). Add 3/4 cup Miracle Whip, dash of salt and 1 Teaspoon TIGER SAUCE (best sauce evar. https://tigersauce.com/) and mix up real good. Take a Red Solo cup or mug and put a plastic sandwich bag inside. Pull the seal part of the bag over the top edge of the cup. Load all the yellow egg mix in the bag and seal it up. Cut 1/2" off one bottom corner of the bag on the diagonal. Congrats, you just made a fancy Chefs "Forcing Bag." Squeeze a mound of the yellow mix into each egg white hole. Refrigerate until ready to eat. Serve with Tiger Sauce. A line o' sauce on top is da bomb.

Handy portions:
1. Pinch: what you can hold between two fingers
2. Dash: what you can hold between three fingers
3: Cup: what you can hold in both cupped hands. If you have HUGE man hands, calibrate accordingly. (Not accurate enough for baking.)
14   Tenpoundbass   ignore (16)   2021 Jul 27, 4:58pm     ↓ dislike (0)   quote   flag        

rocketjoe79 says
2. Lemon Pie: Fill a graham cracker crust with a mix of 2 cans Sweetened Consended Milk, juice of 3 smallish lemons, and a good dash of salt, WELL STIRRED. Refrigerate 4 hrs. Eat.


That will do in a pinch but nothing like Lemon pie curd made from egg yolks, no egg whites.
It's really lemon fudge.

And since I use so much egg whites with my Asian style crispy fried meats, I always have a cup collecting egg yolks in the fridge.
15   Tenpoundbass   ignore (16)   2021 Jul 27, 5:06pm     ↓ dislike (0)   quote   flag        

rocketjoe79 says
4. Cole Slaw: Buy the bagged stuff and stir in the included dressing. Better: lose the bag dressing. Mix together 1/2 cup Miracle Whip (NOT MAYO!!!) 1/4 cup APPLE CIDER vinegar 1/4 cup white sugar and 1/2 teaspoon Celery Salt (Salt is ok to sub.)


You ratio sounds better than the normal recipe on the interwebs.
1 cup mayonnaise
1/4 cup white wine or apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt

I haven't made it in a while and now I've forgotten the ratio of the above ingredients. Now that mom is dead, I can't call her and ask her.
Mom always measured by ratio because she cooked for a large family. So she would say like 4 to 1. 1 being what ever amount of Mayo was used, then the 4 to 1 ingredient would be 1/4th of that.

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