Hot patootie!
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Hot patootie!
And you know what I'm going to do with the leftovers? I am going to put them between two pieces of bread and make meatloaf and mashed potato sandwiches.Quote:
Originally Posted by Hubbitron
This was what I had for dinner. I cut corners and used water instead of broth; it was good, but the flavors were pretty subdued.
Potato and Leek Soup
1 lb leeks, halved lengthwise, cleaned, and thinly sliced
3 tbs butter
1 lb potatoes peeled and diced
1 quart of chicken or vegetable broth
2 bay leaves
1/2 cup cream
Salt and pepper
Sweat the leeks in the butter over medium-high heat for five minutes in a deep saucepan or stock pot, reduce the heat, and let them cook down for about 20 minutes. Add the potatoes, broth, and bay leaves. Simmer until the potatoes are cooked and starting to fall apart. Blend 1/3 to 1/2, and add the cream; salt and pepper to taste.
It's been awhile since I checked this thread out but I tried my hand at a simple salsa and turned out pretty good. Here is what I used
whole tomato
1 lime for juice
2 gloves of garlic
1/2 cup of fresh chopped cilantro
1 serrano pepper
salt
black peppercorn
olive oil
1 red onion
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For the next 2 weeks or so I'm going to be cooking and planning all of my meals. I'm going to be going shopping tonight or tomorrow. Tomorrow (monday) I am going to be making perogies so that shit is locked up. I will also have much more time on weekends to prepare things, so bigger recipes will be left to those days. If you have any recipe ideas I will try them. If you have already posted a recipe I should try link me to your post. Also if you want me to try out a recipe YOU'VE been wanting to try and relay you the results I can do that to. I just need a little prep time to get the ingredients together.
I have already tried Josh's mushroom caps and Dunlaps skillet pizza (and I think something else). Both were good, but they're out of the running. And I may try Doc Holliday's taco's on the next page because he used the word dally which I thought was entertaining.
I'd give you my curry recipe, but I straight up wing it every time I make it.
What's wrong with garlic cloves?
I mean I wouldn't put it in a salsa but garlic is pretty good.
Nobody said it wasn't.
Shang Tsung and Chong Li just have something against it I guess.
what was that about reading comprehension?
Click for full size
http://www.the-nextlevel.com/board/a...1&d=1267395309
Upon Josh's recommendation curry it is. I will be adding chicken and potato slices in to this and serve on rice.
Use Basmati rice.
Anyone know a good cornbread recipe? I had a slice of cornbread once at a restaurant and it was honestly the nicest thing I've ever tasted, but looking online now there's like a billion different ways to make it. This one was slightly sweet with chili infused in it and aged cheddar on top. My Girlfriend and I tried a random recipe and it came out tasting kinda sour.
That sounds awfully fancy for cornbread. There are three varieties in my little world: White made with buttermilk (savory), yellow (sweet), and jalapeno cheddar (simply delicious). Unfortunately I haven't found a winning recipe yet; usually I just find a recipe that works with what I have on hand; frequently the one on the bag of corn meal.
Drew, you need to make southern food. Any of the following would make an excellent meal:
- Fried chicken
- Chicken fried steak
- Greens (collards, turnips, or mustard) with smoked ham hocks/jowls/neckbones or turkey necks/drums
- Homemade biscuits
- Mashed potatoes
- white gravy
- Okra (although it can be hard to find it at decent quality this time of year)
- Blackeyed peas
It's definitely not the healthiest food, but making fried chicken from scratch more than earns the cook his calories.
I made the curry since Josh is the only real man on these boards. I didn't let it reduce or cook long enough to it was a bit too liquified when I ate it (had to hurry downtown for Canada's hockey gold win). Tasted amazing though. I put yellow curry powder, red curry powder, chile powder, ginger, a LITTLE bit of garlic, tumerin, paprika and some other spices in there. I also cubed some pork, browned it and cooked it off in the oven while I did the stove top liquid thing. Then I added them back in and let it simmer. Not sure if that was a good idea but the pork turned out quite well. I also didn't have much rice left so I served it with some warm flat bread instead (whole wheat and white).
Tonight I made chili. No pictures but it turned out pretty good.
Oops didn't see this post. Two real men.Quote:
Originally Posted by Tones
There actually IS okra in the store right now. I saw it. If you give me a decent recipe (I hear just browning it to shit in a cast iron is good) I'll do something with it. Also I want to make cornbread with it. I might as well go completely southern (and arjue can benefit from it). I'm a shitty ass baker but if you give me those jalapeno ones I'll make a half batch of them and regular. I'll also try mash potatoes and chicken fried steak (with white gravy?). I already know how to make mash potatoes.
If you have no recipes to recommend I'll just google them.
Okra is good boiled or fried. Do not choose pods that are huge; they can be tough.
Chicken fried steak must be served with white gravy. There are no exceptions. Chicken fried steak, mashed potatoes, and okra is a more Texas-southern than deep southern dish, just FYI.
I'm Canadian, man. The fact that I even saw ocra on the shelf in produce is insane. So I think in the theme of "frying" I'm going to be just frying my okra. I know they're gooey and shit, but I've only had okra done up kind of hidden-like in a dish. I was planning on cutting them about a 1/4 of an inch and frying them flat in the pan. Then flipping them over. I saw alton brown do it and it was simple, but good for a side dish.
Also, curry (sloppy presentation but oh well. This isn't Martha Stewart cooking):
http://www.the-nextlevel.com/board/a...1&d=1267541624
You should try the Sausage Soup I posted a page back(I have it set to 100 posts per page).
Anyway, in that recipe I stated to not put the macaroni in till everything is made. I am wrong. Keep the macaroni and soup separate till serving. Only combine when in a bowl.
A few days ago I made a chicken dish using National Bohemian Beer, rice, rosemary, thyme, and olive oil.
Chicken parts( legs, and thighs)
Holy Trinity(carrots, celery, and onions)
Kraft Italian dressing or make it yourself - Olive Oil, oregano, basil, crushed red pepper, thyme, salt, and pepper.
Pinch of rosemary
Pinch of Thyme
Rice (your choice and serving size)
1 can of beer
Olive Oil
salt/pepper
Pre heat oven to 375. Pour dressing on chicken. Place chicken and holy trinity in a roasting pan and then in the oven. Let it brown (40 mins to an hour). At this point add the beer. Let it go to a boil. Now add the rice and water. Cover with foil. Let it cook for another 35 minutes. Uncover, serve, and enjoy.
I tried a new cornbread recipe myself, and it turned out really well. Compared to most recipes I have used, this one is a bit cakier and less crumbly, since it goes half-and-half on cornmeal and flour. Most recipes use two to three tablespoons fat per batch, but this one uses a whole stick of butter (eight tablespoons), which definitely made it nice and moist. The sugar offsets the "sour" taste that buttermilk can sometimes develop in recipes. I think you'll like this one.Quote:
Originally Posted by Drewbacca
That is not trinity, that is mirepoix. Trinity is celery, bell peppers and onions and is used much like mirepoix but in creole dishes.Quote:
Originally Posted by Advocate
I'm making this on Saturday because I'll have time to do the baking and prep. Tonight I made the perogies I was going to make yesterday. Turned out well - simple preparation with bacon and onions and sour cream to finish. Tomorrow night I'm making homemade meatball sandwiches. Havarti was a little pricey so I got aged white cheddar for the bun.Quote:
Originally Posted by Tones
Advocates soup will probably be on Sunday and carry the leftovers until Monday. I'm taking the leftovers every day for lunch to spread out the money. It really is much cheaper to make shit on your own than buy it. And if you price chop and clip coupons you can do an entire weeks worth of meals for under 100 bucks.
Man, I could totally kill a bowl of curry right now, but the only curry place in town shut down, probably for the best though, they salt the shit outta their rice. Basmatti is good and all, but Jasmine is cheaper, and a bit more accurate. Once I cook up that damn turkey in the fridge, I'm doing me up some curry.
Made some kick ass veggie soup from Mark Bittman.
Put in carrots, shallots, celery, garlic, potatoes, parsnips, kale and some leftover cubed ham I had left in the fridge. I mashed up some white beans to thicken it and used a combo of veggie and chicken stock. My boyfriend, who is a professed vegetable hater, tore that shit up. It could be made vegan by not adding the ham and using all veggie stock.
Mark Bittman is the shit.
There are a lot of recipes because there are a lot of different kinds of cornbread. Some recipies are sweet and cake like. Others have more of a salt/butter taste and are grainy.Quote:
Originally Posted by arjue
I personally don't go for the sweet cake kind, that is for yanks that like to suck multiple wangs.
I like the dryer buttery kind. It is good for putting at the bottom of a bowl and covering in Greens that have been cooked with pork.
Then you have cracklin bread, Mexican corn bread, and other cultural alternatives.
I made a sort of southern trifle with sweet cornbread, peaches and homemade whipped cream. It was pretty interesting and yummy.
For $100/week I would eat like a king. Realistically I try to keep it between $40 and $50, including a meal out probably once a week.Quote:
Originally Posted by Drewbacca
$100 a week in New York City fed me and my girlfriend three meals for a week. What on earth are you buying for yourself?
Wine, honey, and ambrosia is an expensive diet after all!
what kind of cow are you dating?Quote:
Originally Posted by Mr-K
Drink some water, shit.
I assume he meant three meals a day for a week. This is reading between the lines.
Fucking english majors. Can't write for shit.
I think once someone graduates from college, brain space that was once reserved for knowledge is replaced by water-cooler gossip.
I get taxed 13% on everything I buy. And I was including lunches and breakfasts. I also bought some soap, shampoo and moisturizer too, so I guess it's a tad lower. Welcome to Ontario.Quote:
Originally Posted by Mr-K
I normally feed myself for a month on $70. What the fuck are you clowns buying?
Actual food.
I cook pretty much all of my meals. The only thing I buy pre-made are cookies and turkey burgers.
Why would you buy premade turkey burgers? You can get ground turkey for like $.99/lb. I generally spend $60 a week on food for 2 people, including dining out. It could be cheaper, but basically food is the one thing that we splurge on. This includes alcohol as well.
There are worse things to spend money on.
But if you are eating out at chilies everyday, you are doing something wrong.
Even at 100 bucks a week it's much cheaper than eating out.
Well, a lot of food in the US is tax free, so that saves some money. I can easily see how the expenses can get high in cost. I essentially eat only poultry and pork, simply because they are cheap. I eat a steak maybe once every three months.Quote:
Originally Posted by Drewbacca
Ontario is one of the most regulated and highly taxed places EVER. It fucking blows. When my business gets big enough I'm taking it out of Canada. And people here wonder why business is leaving.
No I can't. The cheapest is $3/lb.Quote:
Originally Posted by Mman
but all your wonderful government programs!Quote:
Originally Posted by Drewbacca
I hear taxes are low in Somalia.
There are a few keystone ones that I like. Healthcare being the one I wouldn't want to part with. But there are also a lot of government overspending on social programs I don't think have any business with their hand in the coffers. But oh well. Love it or leave it, I guess. There's always tax evasion if I REALLY feel like doing something about it.Quote:
Originally Posted by Fe 26
I made the meatball subs tonight. Turned out really well, but heavy. I also didn't have any fresh herbs and was too lazy to run out to the store. I also cut my onions way too big. Tasted good, just needed some tweaking to be perfect for the next run through. I also have lunch tomorrow and probablydinner on Friday too, now.
My girlfriend made me sweet potato gnocchi on my birthday, and that's amazingly cheap and delicious. 2 large sweet potatoes and a small bag of flour is enough to make six to eight decent servings. fry it in butter with full sage leaves and a bit of pepper and you have yourself some quality food.
Meatball sub.
http://www.the-nextlevel.com/board/a...1&d=1267719392 http://www.the-nextlevel.com/board/a...1&d=1267719392
Turned out pretty good. The meatballs were tasty but missing something. I think maybe next time I'll add in some beef broth. I put more marinara on them (they were pretty messy) and Parmesan cheese grated over the top. I have enough leftovers for like the next 2 days. Made WAAAAYYYY too much. The pot you see if after I already took some for my lunch today and made 2 subs (which I shared with my sister since I couldn't eat all of this). The sauce and meatballs will be good for making leftovers.
Alton Brown makes some awesome meatballs that you bake in the oven in mini muffin tins. I made them and just added some homemade marinara. Tasty. Yours look good too, now I'm hungry.
Lesson's I've learned from my adventures in tacos. Use sour cream for beef and beans only. Tastes like shit on shrimp. Also don't use a lot of lime when you use sour cream. Also tastes like shit.Quote:
Originally Posted by Drewbacca
For 1 lb of shrimp, boil, peel, and put in a pan or bowl with
a half can of roasted chipotles*,
some salt, garlic powder, cumin and chili powder,
then cut up two limes, squeeze and drop in the mix (you can dig them out later)
the chipotle sauce is thick so if this doesn't cover your shrimp feel free to add water till it does.
Cover and put the pan in the fridge for at least an hour, pref more
Then when you're ready to eat, drain the shrimp, toss the limes, and put into a pan to brown.
Put into to flour or corn tortillas and garnish with your salsa (last page), more lime (if you like, I do), and cilantro. Use shredded coleslaw or romaine for lettuce, cheese too if you like. Feta is pretty awesome.
*These peppers can be hot, if you don't mind it, use the whole can. also they are whole so you can either remove them from the shrimp after marinade, or remove the stems and dice them to leave them in.
Fuck sour cream.
edit: why did you boil the shrimp first? What I do is marinade/heavily season with the shells on. Fry them quickly until just pink. The key to shrimp is to just cook them enough. If the pan is hot enough I usually put the shrimp in one at a time, then immedietly flip, then remove. Then I just peel the shrimp and chop them up. This also is how I make scampi.
boiling: It's this weird thing retarded southerners do to ruin the taste of shellfish.
Sometimes we grill them too.
I guess the boiling is unnecessary. So skip it and peel and marinate.
Hey, I'm learning here!
Lessons from TNL
Don't use canned marinara
Don't boil shrimp
NO FUCK YOU DOC
Marinate and cook with the shells on, actually.
I eat the whole shrimp head. If you don't, you're a spindly little bitch.
I don't eat shrimp. I can't relate to this conversation.
The only lawn I'm mowing is the gray patch growing on your mom's cunt.
The only gutter I'm cleaning is the abyss your mother calls an ass crack.
That's how wide I get your mom's vag when I'm done with her.
I spackle your mom's face before laying bricks on her.
OK, so we go back to my first recipe, only instead of boiling, you marinate them overnight, then make your salsa and guacamole, do what Mman said above, then peel them and put everything back in the fridge. Go out do what you were going to do for the day, come back and brown the shrimp in a skillet to re-heat, heat the tortillas, and pull everything out and prepare on plates for people to make their own. The idea is to get this shit out in 30 mins.
Tacos are a party food. They're essentially a half step between a appetizer and a main course. Meaning you don't fix them for just yourself, unless it's reheated for lunch. And you don't want people waiting around while you peel them. Plus you want to save your party the trouble of having to peel them, when the shrimp are small, the crowd is inebriated, and it's just tacos.
If you use large shrimp (3 per taco) and it's summer, then grill them and spend the time peeling after I suppose. You definitely don't want to cook them twice, then.
You don't wanna see the type of tomatoes I pluck from your mom.
The jokes write themselves there.
But just in case you're not the creative type, you'll see one fat burrito destroying a taco shell when I visit Josh's mom.
Your mom now needs a whole line of workers for the day? She's energetic for an old betty.
And with that last one, I'm done. Thank you for making the last few minutes of work fly by.
Fuck reheating them then. Just cook them once and serve them cold.Quote:
Originally Posted by Doc Holliday
Don't marinate that shit overnight. The acid will destroy those fragile, delicious little crustaceans.Quote:
Originally Posted by Doc Holliday
An hour or two is all you need, unless there's no acid in your marinade, then it doesn't matter.
Doc, cook the shrimp however you want.
Buttcheeks don't know dick.
Buttcheeks hates when the informed inform the uninformed.
He finds it quite elitist.
Made a "the vegetables are gonna go bad soon" curry of sorts using: carrots, daikon radish, red bell pepper,bok choi, cherry tomatoes, green onion, a handful of fresh purple basil, and my own secret recipe curry powder that I keep in a light tight jar in the darkest corner of my pantry.
It is really good! The cherry tomatoes burst during the cooking, thicken the sauce impressively, and give it a sweetness to balance out the violence of the curry powder. I'd give this a four out of five. I'm stoked.
I love/hate those days. They happen far too often.Quote:
Originally Posted by Josh
I think I have one coming up. I plan to make some amazing TACOS. Or something.
And when they reach "The vegetables have gone bad" days, they can still be used for amazing vegetable stock.
I got in trouble last time I made stock, because the apartment smelled like it for days.
No, I find angry little know it alls, to be elitist.Quote:
Originally Posted by FirstBlood
Then don't go into threads where people who want to know get told shit.
http://revistes.upc.es/wiki/images/3...ing_Squint.jpgQuote:
Originally Posted by Fe 26
razor caught his first grammar mistake. I'm so proud. I think I will award his great contribution by giving him rep.
To be fair, at first I thought he just posted it in response to a dumb post.
It can be both!
Sorry but that comma splice was painful.
I made a white bean and potato gratin last night which was pretty tasty. Today for lunch I cooked up some garlic, carrots, and celery, added some chicken broth and the rest of the gratin. It made a kicking rad soup which I topped with a poached egg. Heaven.
This sunday I made what was supposed to be bulgur "risotto", which turned out to be nothing like risotto (wasn't creamy at all, basically turned into couscous). It was however good, mixed with garlic, red peppers, corn, cilantro and a handful of shrimp. This made way more than we needed though.
The leftovers got very spicy sitting in the fridge. They were excellent as our Sunday breakfast topped with soft boiled eggs (which are fucking heaven - why is soft boiling an egg not more popular?).
Because egg not cooked to a Swedish Fish level of chewiness must be undercooked.
You must cook eggs with the shell on, otherwise you're a faggot.
Bring the water to a boil with the eggs in it, when it hits boiling take it off the heat, cover and let sit for six minutes.
imo of course...
I cooked a salmon tonight in the oven and it turned out amazing. 2 fillets with asparagus and potatoes. I made a maple syrup marinade to flavour the salmon with. I cooked it for about 30 minutes in the oven, took the salmon out and roasted the potatoes and asparagus (and red onion) for another 12 minutes until it was all roasty and brown. I served it with a bit of rice. It was a great dish. I pretty much just winged it with whatever I had on hand (except for the salmon).
Made awesome chorizo and potato tacos and guacamole salsa using this recipe:
http://www.marthastewart.com/recipe/...-avocado-salsa
Josh, you could use some soyrizo and have a pretty good vegetarian meal!
Did you make the guacamole? Looks good. I never get full when I eat tacos or fajitas. I pack away 8 or so of them before I realize what I've done and have to force myself to stop. Yours look smaller, too. So I might eat more.
I too can eat, like, 100 tacos. I have never looked into soyrizo... perhaps I should!