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I\'m hungry.
Want Thai food now. -
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I love cooking but SUCK at it. I always end up burning something, frequently myself.
The dish I\'m most proud of: Swedish Meatballs.
Understanding my skillz, you\'ll realize why grilled PB&J, is my favorite dish. Quick, easy, tasty and low rent.
Directions:
1. Make a PB&J Sandwich. I like using thin slices of that giant Italian bread they sell @ Stop & Shop
2. Butter the outside of your sandwich
3. Grill to a golden brown.
The secret to success: You don\'t want to slow cook, \'cause the PB liquifies and makes a real sloppy sandwich. Get your grill super hot, so you can flash cook it, sealing in all that PB&J goodness.
Garnish w/ your favorite hostees product, possibly a ring ding or maybe a lil\'Debbie Oatmeal Creme Pie, and you\'ve got yourself a meal fit for a pig, errrr, I mean King. -
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Quote from: Wolfman;73246
Ecstasy Stew
By Seth Wolfman
VEGETABLE GROUP A
1/4 lb onions
1/4 lb carrots
1/4 lb broccoli
1/4 lb cauliflower
1/4 lb asparagus
1/4 lb artichoke hearts
1/4 lb lima beans
1/4 lb leek
1/4 lb shallot
1/4 lb red bell pepper
1/4 lb yellow bell pepper
1/4 lb orange bell pepper
1 lb jalapeno peppers
1/4 lb zucchini
1/4 lb squash
1/4 lb pumpkin
1/4 lb water chestnuts
1/4 lb garlic
VEGETABLE GROUP B
1/4 lb shiitake mushrooms
1/4 lb portabello mushrooms
1/4 lb pinto beans
1/4 lb black beans
1/4 lb kidney beans
1/4 lb garbanzo beans
1/4 lb lentils
1/4 lb celery
1/4 lb eggplant
1/4 lb parsnip
1/4 lb radish
1/4 lb turnip
1/4 lb potatoes
1/4 lb jicama
1/4 lb yams
VEGETABLE GROUP C
1/4 lb bok choy
1/4 lb sprouts
1/4 lb kale
1/4 lb funnelhead
1/4 lb cabbage
1/4 lb daikon
1/4 lb endive
1/4 pound lemongrass
SPICES (8 oz each)
Salt
Pepper
Paprika
Crushed Red Pepper
Chili Powder
Garlic Salt
Asafoetida
Fennel
Elderberry
Juniper
Orris Root
Sumac
Zedoary
HERBS (1/4 pound freshly chopped of each)
Borage
Chervil
Cicely
Hyssop
Devil’s Claw
Evening Primrose
Tarragon
Thyme
Oregano
Rutabaga
Rosemary
Vitex
Parsley
Sage
FRUITS
2 lb tomato
2 pound mango
2 pound apple
MEAT
2 lb chicken
2 lb turkey
2 lb prime rib
2 lb top sirloin
1/4 lb tenderloin
1/4 lb round
1/4 lb flank
1/4 lb shank
1/4 lb bottom sirloin
1 lb ground chuck
½ pound tongue
1/4 lb liver
PORK
1/4 lb bacon
1/4 lb andouille sausage
1/4 lb sweet sausage
1/4 lb pork loin
1/4 lb ham
SEAFOOD
1/4 lb lobster meat
2 lb shrimp
1/4 lb clams
1/4 lb calamari
1/4 lb mussels
1/4 lb oysters
1/4 lb sea urchin
1/4 lb ahi-ahi tuna
1/4 lb salmon
1/4 lb carp
1/4 lb flounder
1/4 lb cod
BEER
24 bottles of Samuel Adams Utopias
OTHER
½ pound sugar (to neutralize acidity)
20 gallons beef broth
1 gallon extra virgin olive oil
½ pound bread crumbs
12 oz lemon juice
PREPARATION:
1. Dice EVERYTHING that is wider than the 4 prongs of a fork.
2. 48 hours before main cooking, broil all meat and pork to 75% of desired wellness. In 40-gallon industrial stock pot, mix meat with 15 gallons of beef broth, 18 bottles of Samuel Adams Utopias, sugar, and breadcrumbs. Bring to boil, cover, and boil for 3 hours. Put in refrigerator to settle until day of cooking.
3. (Day of cooking) Retireve meat stew and begin heating. In a 20-gallon industrial stock pot, mix remaining 5 gallons of beef broth, 6 bottles of Samuel Adams Utopias, lemon juice, all seafood, and half of all herbs to create bouillabaisse. Simmer for 1 hour, stirring occasionally. Spice to taste. Set aside.
4. In 10-range pan, stir-fry all veggies from vegetable group A for 12 minutes, with enough olive oil to keep them happy. Mix well. Add 1/3 of all spices. After 12 minutes, add all vegetables from vegetable group B and remaining herbs. Continue to mix and add another 1/3 of spices. After 8 more minutes, add all vegetables from group C and remaining spices. Cook for another 3 minutes, mixing well.
5. Once the beef stew is warm enough to be served, add all vegetables, using several pots if necessary. Bring everything to serving temperature if need be. Fill bowls 80% of the way with stew, then ladle seafood bouillabaisse on top. Garnish sides of bowl with fruit.
Serves 60-80
106 ingredients
Wow. Definitely don\'t remember posting that. Good stuff.
For Breakfast cooks that I have eaten, it comes down to Nikki Esposito vs. Adrian. Their showdowns at family jams were as epic as the shows.
A cookoff would be a great idea. Would probably happen at Peck\'s annual summer BBQ. Everyone who thinks they\'re worth a damn in the kitchen should bring two dishes, and Pitchie can organize the tourney-style judging.
I make a mean meatball and a very good lasagna and a very good pot brownie. That\'s about it. -
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I make a pretty good chilli
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We\'ll call this "Tenesse Fried Chicken" or something stupid like that:
Get as much chicken as you want - one or two whole friers, then carve them up or maybe a half-dozen leg quaters (I recomend the latter)
Place into a large baggies
2 cups flour
2 tablespoons each of
Pepper or that Hot Shot red/black pepper combination
Ginger
Crushed Rosemary
Kosher salt
Cumin
2 tabs of choi-soy oil (or whatever spicey oil you want)
Mix up.
One at a time, put the pieces of chicken into the bag and shake thoroughly.
As you finish with the pieces, set them to rest on a dry service (like a cutting board).
Let the pieces rest like this for a few minutes, for example, while the oil is heating.
Heat about 2/3 cup of Crisco in the frying pan, set at high temp, maybe 375.
(If you are cooking more chicken than will fit in a single pan, spread it out, YO)
After the Crisco is all dissolved, pay attention, You need to judge for the oil being hot enough. You can put one piece in, but if it doesn?t start cooking quickly you should wait a little longer.
Check the chicken frequently, every minute or so, trying to flip each piece about every 2 or 3 minutes.
After 10 minutes reduce heat (maybe 330-340).
Cook for 30 more minutes, checking and flipping frequently but not flipping excessively.
Remember ?you need to ?worry? the chicken?.
ADD-ONs:
Chicken-Biscuts:
Take the remaining spicey flour and mix it (or not) with normal flour to make biscuts. The amount of mixing you do will depend on how spicey you want your biscuts. Uncut is very spicey, 50/50 is spicey and 25(spicey)/75 is tangy.Quote from: Wolfman;179631
A cookoff would be a great idea. Would probably happen at Peck\'s annual summer BBQ. Everyone who thinks they\'re worth a damn in the kitchen should bring two dishes, and Pitchie can organize the tourney-style judging.
I\'d be down for that.
Prizes? -
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Home made potato chips:
Slice russet potatoes thin.
Put olive oil on dish. Coat potatoes with oil.
Put on George Forman grill until crispy.
I throw on some seasonings while grilling.
Soysauce, chilli pepper. -
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Nothing like sitting down for 4 hours and making a cheese cake from scratch. Start by mixing your flour, sugar and eye yolks to make the base cake, skip a few dozen steps, add in some amaretto for flavor while mixing the cream cheese, skip a few steps, pour the cake into the spring pan, put the spring pan in another pan full of water, bake for a few hours, get drunk off the left over batter, clean up, let the cake cool for 2 hours, cover with saran wrap and put in fridge for 12-24 hours, remove spring pan, cut with dental floss, take a package of ghirardelli and a 80% chocolate bar. hold about 20% of each to the side, melt the rest with a mixture of vanilla and water, pour over the cake. either add to that fruit like strawberries or carmel. the carmel was a mess but tasted pretty good. Take the remaining chocolate and use a knife to shave it (it should curl as you do, otherwise you\'re chunking it). Get a mixture of shavings and chunks and sprinkle over the cake, get your friends drunk.
the only really hard part is getting the batter mixture right. Every time you add alcohol, you\'re putting more fluid into the mix which changes its texture. You need to add another half block of cheese for every cup of amaretto. I like to push it to 2 3/4 cups per cake. The cake should have a distinct pink colour to it. If not, you need more alcohol. -
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cheesecake perfect for an overzealous moderator
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