11/30/2014 7:45:25 PM

i took these



and introduced them to some 350 degree peanut oil



twas delicious

11/30/2014 7:47:46 PM

korean taco

spicy marinade chicken/shrimp
pickled carrots and cabbage
cilantro avodao
light mayo/sriracha

12/16/2014 5:04:28 PM

Anyone have any recommendations for pork chops?

12/16/2014 5:06:14 PM

if they are thick stuff them.

can't tell you what to stuff them with I don't know what you have in fridge, unless you were already planned on a grocery run.

Chops are good when you pair it with something sweet, IMO. I have done an orange-butter glaze and sweet balsamic glaze before.

12/16/2014 5:17:38 PM

flavor ideas: garlic and cumin. lemongrass and ginger. or just get you some stubbs.

powdered cocoa butter works really well to get a nicely seared medium pork steak.

[Edited on December 16, 2014 at 5:18 PM. Reason : or some cajun seasoning]

12/16/2014 5:18:19 PM

Brine them in some water with maple syrup, salt, and a dash or two of allspice. A couple hours is fine, overnight is better.

High heat with some canola oil, pat dry, apply salt and pepper and sear both sides before reducing the heat to medium to finish cooking.

If you need/want to class it up you can always deglaze the pan with some balsamic vinegar while the meat is resting. Add sugar and reduce mixture by half for a nice sauce.

12/17/2014 9:49:03 AM

Trying a variation of the peperoncini beef recipe in the crock pot today.

Threw in a couple chicken breasts, a jar of peperoncinis, some italian dressing, packet of onion soup mix, 3 dehydrated jalapenos from the garden, and chicken stock to cover. Got some hawaiian rolls to go with it. We'll see how it turns out.

12/17/2014 10:13:42 AM

Dat taco looks good as hek

I'm Krallum and I approved this message.

12/17/2014 12:06:21 PM

tank Q

12/17/2014 2:54:37 PM

I just made mayo from scratch for the first time, which was a pain in the ass but I'm on a diet where I can't have sugar and certain oils, which are pretty much in all store brands.

Used it in poached chicken salad with red onion, red and yellow bell peppers, and diced celery. I also bought some blueberries/almonds to top it with when I actually serve it if I feel like it. I'm wishy-washy about whether or not to include fruits/nuts in chicken salad.

1/3/2015 8:38:34 PM

i'm ok with just a few chopped nuts (pecans are my preference) and maybe some sliced grapes in my chicken salad. not crazy about apple or any berries in it. i'll still eat it, but if i wouldn't put apple or berries in if i was making it myself.

how was the mayo - i'v never made it from scratch before

[Edited on January 3, 2015 at 8:41 PM. Reason : d]

1/3/2015 8:41:01 PM

^^How'd you make it? I quit buying mine years ago. I always thought it was a pretty easy deal with minimal cleanup.

I usually use the whisk attachment on my immersion blender
2 eggs yolks and a tablespoon(ish) of lemon juice or apple cider vinegar and then blend it constantly while slowly pouring in a cup of oil.

1/3/2015 10:12:52 PM

really easy, really good brownie recipe

http://www.bonappetit.com/recipe/cocoa-brownies

not necessarily all that crazy, just good ol brownies. i had to bake for closer to 35 mins though, i think

1/4/2015 5:53:54 PM

^^^it actually turned out really well and tasted great.

^^I don't have an immersion blender so when I first started it before I poured in some oil I had to do it by hand and then I ended up transferring it into my food processor once there was enough stuff in there to hit the blades.

I used the Alton Brown recipe but I used extra light (very important not to use EVOO) olive oil instead of corn/safflower. I also used some nice Polish mustard I had on hand instead of ground mustard (about two TBSP instead of one).

1/5/2015 11:59:36 AM

Found a non-fried ramen brand. So good! This was made with chicken breast on bone+ skin for flavor. I added other things too, like seaweed and black fungus.

1/26/2015 2:08:50 PM

I added about a tbsp of pancake mix to my omelet this morning. It was pretty fluffy.

2/13/2015 3:41:13 PM

Iced in = time to cook

Brunch: chicken sausage and bacon egg bake with a bunch of veggies

Dinner: made a sandwich with brunch using homemade buttermilk biscuits, cheese, and hot sauce

Dessert: almond and peanut butter cups made with coconut oil
http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#_a5y_p=767118

2/17/2015 6:25:45 PM

This place has some great stuff, a lot of it being relatively easy

http://damndelicious.net/

2/19/2015 12:35:02 AM

For roast beef do you all use a roasting pan or use a iron skillet (or something else)?

2/20/2015 5:24:42 PM

I use a half-sheet with a rack in it. Basically a roasting pan.

Anything that keeps the roast beef from sitting in its own drippings should work.

2/20/2015 9:48:35 PM

Anybody have any compelling meatless recipes?

3/1/2015 7:39:59 PM

3/1/2015 7:47:47 PM

I consider myself a meat fanatic like Ron Swanson, but my wife might as well be a rabbit with her affinity for veggies. I've found a couple of her non-meat recipes pretty tasty, mainly the veggie lasagna. I'll try and find the recipe tomorrow.

3/1/2015 8:14:08 PM

synapse something I like to do during Lent is make quinoa tacos. Treat the quinoa just as if it's ground beef and use the same seasonings. Make delicious homemade guacamole and pico de gallo to go on top. It's so delicious.

3/1/2015 8:45:16 PM

Baked Zit and Summer Veggies (aka, Veggie Lasagna)

4 oz uncooked ziti
1 tbsp olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 oz) shredded part-skim mozzarella cheese, divided
2 tbsp chopped fresh basil
2 tsps chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup (2 oz) part-skim recotta cheese
1 large egg, lightly beaten
Cooking spray

1. Cook pasta according to package directions, omitting salt and fat; drain

2. Preheat oven to 400

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper.

4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake 400 for 15 minutes or until bubbly and browned. Yield: 4 servings (serving size: about 1 1/2 cups).


Shit is good.

3/2/2015 9:48:06 AM

Tonight for Lent I'm doing tofu and brussels sprouts stir-fry (ill maybe toss in some shrooms as well), with a gochujang-soy sauce mixture with a bit of hot chili sesame oil.

3/2/2015 5:11:39 PM

made this over the weekend



Gyro platter with Persian tahdig rice, tzatziki and hummus. I was surprised how well the gyro meat turned out.

Gyro loaf:
-1lb lamb
-1lb beef (I used 90% lean but might do 85% next time)
-1 jumbo egg
-6 cloves fresh garlic (minced)
-3 tablespoons dried oregano
-3 tablespoons fresh parsley
-1.5 teaspoons black pepper
-2 teaspoons salt

let it firm up in a loaf pan for a couple of days covered by a dish towel. baked @ 350 for 30 minutes. take out loaf and flip. bake another 30 mins. then broil it a bit at the end.

Tahdig is basically taking cooked basmati rice and drying it out a bit and then lining a pan with saffron (grind with mortar and pestle), butter, and a little yogurt. cook it on low until it crisps up (30-45 mins). you can also add in tumeric.

I was gonna do tabouleh salad but got lazy and just threw some parsley in there instead.

[Edited on March 2, 2015 at 5:35 PM. Reason : fancy]

3/2/2015 5:34:54 PM

^^^^^^^ Try buffalo cauliflower http://allrecipes.com/recipe/buffalo-cauliflower/

3/2/2015 6:21:30 PM

Anyone have a recipe for japanese restaurant-like ginger dressing?

[Edited on March 24, 2015 at 2:41 PM. Reason : asking for saps]

3/24/2015 2:40:38 PM

No but Makoto is pretty legit

3/24/2015 2:42:07 PM

Indeed I just had some Shit ain't cheap tho, and I'd prefer to make my own anyway.

[Edited on March 24, 2015 at 2:49 PM. Reason : oh btw that meal you posted above looks incredible. gg!]

3/24/2015 2:49:24 PM

with my super pro plating skills? haha thanks though

I think Waraji has the best ginger dressing that I've had around here. I'm sure you could find some YouTube videos with a japanese chef to get a good recipe.

Waraji has a whiter tangy dressing compared to something like Kanki which is sweeter and uses carrot puree.

[Edited on March 24, 2015 at 2:55 PM. Reason : .]

3/24/2015 2:51:42 PM

Plating plays a role...but in general that shit just looks good

[Edited on March 24, 2015 at 2:56 PM. Reason : saps]

3/24/2015 2:54:56 PM

made this last week





Chicago-style deep dish pizza with fresh garlic, fresh basil, onion, mushrooms, spinach, Italian sausage, pepperoni and three cheeses (provolone, mozz, parm - as is in pretty much all deep dish)

It was surprisingly difficult to get the dough to conform to the dish. I had another one in a cast iron skillet I just gave up on. I bought the dough and I'm sure it was for NY style and probably has a different consistency than a good Chicago-style so I'll make the dough next time.

this guy is legit https://www.youtube.com/watch?v=U5FTLKaEmsU

I really want to try his other recipes, especially the Italian beef, which I've made at home with limited success. My step dad's side is from Chicago so we're picky. We also order Portillos several times a year and have it shipped and it's the shit.

[Edited on March 24, 2015 at 4:30 PM. Reason : .]

3/24/2015 4:25:49 PM

Never trust a pizza cook that wears a tie, especially with short sleeves and shorts.

I almost hurled when he was kneading that dough into the dirty ass grout on his shitty counter top.

[Edited on March 24, 2015 at 6:28 PM. Reason : *]

3/24/2015 6:27:03 PM

Thawed a pork tenderloin for the game Friday.

Any recipes? I was planning on marinating, but open to whatever.

[Edited on March 25, 2015 at 9:50 AM. Reason : asking for saps]

3/25/2015 9:45:28 AM

You could brine it for a day or two (I usually use salt, maple syrup and allspice) then wrap in some bacon and roast that shit in the oven.

3/25/2015 10:18:55 AM

^^^yeah I wouldn't do that on a countertop but the content is legit

3/25/2015 11:24:44 AM

^^^I JUST bought a 2-pack of huge pork tenderloins from Costco the other day. Am trying to think of recipes/methods to use. I also am only cooking for myself, so I'm wondering if it would be best to cut them into halves and freeze, or just cook one however and then freeze the leftovers.

3/25/2015 1:14:19 PM

I wouldn't freeze the leftovers. You'd be better off freezing it raw

3/25/2015 1:20:16 PM

^^ You could also slice them up into individual loin chops. I do this a lot. You can pan sear/cook these for a basic kind of meal that will last a while. Freeze 4-5 chops in a decent sized ziplock and you've got dinner for a week.

3/25/2015 1:25:00 PM

what constitutes a "chop"? these are just big logs.

3/25/2015 3:12:26 PM

About 1 inch thick slices. Could be a little more or less depending on the size of the loin and what you think a good single portion for yourself is.

3/25/2015 3:55:10 PM

I want to make this honey comb cake.


http://kitchentigress.blogspot.com/2012/09/kuih-bingka-ambon-video.html

3/26/2015 5:50:25 PM

So it turns out what I have is pork tenderloin (that has more fat right?).

I'm giving this a shot: http://allrecipes.com/recipe/maple-brined-pork-loin/

3/27/2015 10:47:09 AM

I made these brussel sprouts tonight. I forgot the garlic, but they were still really good. I think they'd be completely off of that chain if I had remembered the damn garlic. I cooked them longer than it recommends. Popped them in the oven on 400 probably another 10 minutes after adding the liquid. http://www.myrecipes.com/recipe/cast-iron-brussels-sprouts

4/10/2015 8:39:19 PM

I bought a Salmon from the wharf the other day, took it home, and cut it into steaks.

Tonight's dinner was salmon steaks, lemon pepper roasted cauliflower, and white rice.

4/14/2015 8:18:01 PM

^Sounds good man! Get some pics next time so we can drool on our keyboards.




Tonight I cooked some pan pizzas. I got the pizza dough from the deli section of harris teeter. It was good.

One is pineapple/bacon with some garlic pizza sauce, and the other is margarita (sp?) style with pesto, spinach, and tomato.

They slid right out of the pans and were nicely bronzed on the bottom of the crust. I'm loving it.


Edit: Also made two little 4" pizzas in little baby skillets so my toddler sisters could assemble their own personal pies.

[Edited on April 21, 2015 at 9:34 PM. Reason : d]

4/21/2015 9:24:03 PM

This sounds weird, but I am gonna try it!

A pad thai burrito.

4/22/2015 7:16:24 PM