Cooking with 12oz

[mdot]

Thanks guys. Time for a quick trip to the chink market.

Pad thai for dinner tonight.

[!@#$%]

word. thai spring rolls are amazing too.

all recipes?

http://allrecipes.com//Recipe/fresh-spring-rolls-with-thai-dipping-sauce/Detail.aspx

 

nice RUSO.

i would try that myself but i'm swamped at all recipes. i test many of their highly rated things, gonna do a banana muffin for a baby shower.. trying it out first this week.

 

 

i've not tried cashew milk. i have tried almond milk, don't really remember it, never cooked with it. rice milk i've also tried, way too watery for me, and seemed too watery for use in cooking/baking

i also had to switch to the original/regular flavor of soy milk. after years of drinking it, i can't stand the vanilla. chocolate is the best but obv not good for cooking. vanilla is terrible in cereal imo too.

 

i do miss milk. sometimes i think i'd like to try it again, but it's too risky. stuff tears my insides to bits. some chick at border's offered me a free sample of a mocha and i drank it. luckily didn't have to regret it in a major way, but it was only a few ounces and i still had some discomfort.

:(

[pornbooth]

Twas Ribs Nite

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[RUSO]

:shook: looks so good

[purplegrape]

pornbooth, I commend you.

[NightmareOnElmStreet]

pornbooth. propped so hard right now. nh.

[pornbooth]

word, thanks for the compliments.

 

they were fucking great, if any want to do this and want some deeper info just hit me up.

[Guest Ginger Bread Man]

Yo porn thats looks beyond stellar however i notice high/long Cook temp and time.

 

Is there a particular reason for this?

 

If not id suggest dropping temp and prolonging cook time for extra tender meat.

[jbrshmonster]

 

RIBS!!!

[!@#$%]

^nah, still dumb. :haha: but ribs are loved. that's a no-brainer for carnivores.

 

i knew a dude who considered himself some kinda rib master, and he swore by pre-boiling followed by marinating then grilling.

 

i used to love ribs. prolly ate em thrice in my life.

no mas.

 

however, i will slather bbq sauce on veggies, mango and pineapple ---> grill

also good with shrimp though i don't eat them anymore either.

par-boiled potatoes are good this way as well.

[pornbooth]

Yo porn thats looks beyond stellar however i notice high/long Cook temp and time.

 

Is there a particular reason for this?

 

If not id suggest dropping temp and prolonging cook time for extra tender meat.

 

there is no real reason i found i prefer my beef ribs cooked this way. i get compliments from people who eat them so it seems to work for others as well. When cooking pork ribs i do lower the temp and extend the cooking time.

[alloverthetown]

mashed potatos is the best part of those ribs.

[alloverthetown]

also on the last page, my boy does a similar deal like you guys did with the jalapenos, but it's pickled string beans... with fresh dill, vinegar, garlic... amazing... he always gives me jars of his jalapeno jellies, I have to get the recipe and do my own this year.... I had 13 varities of peppers in my garden last year, I'm going double the size this year... and I am getting Ghost pepper seeds from a vietmanese guy (got banging thai peppers from him last year).. I never fucked with jarring but wan't to get into it this year...

 

 

Anyone doing home-made sauce and jarring it?? Just wondering a safe way to do it without getting bacteria or any crap in there so that I can have an endless supply of pasta sauce. I'm assuming you can't do it with meat, but the store brands do it with meat??? I usually use ground turkey when I fancy up a jar sauce.

[!@#$%]

i was asking about canning in a recent post (gotta be on the last couple of pages)

and apparently it isn't difficult.

 

i think the key is boiling water, sterile jars and tongs.

 

i'll look around for a good DIY link.

[!@#$%]

http://www.marthastewart.com/article/canning-tips

 

what's funny is the first comment is incorrect, that boiled jars aren't sterilized, only sanitized. in fact, they ARE sterilized, but since you aren't using them in a clean room, the second they come out of the boil and into the air they aren't technically sterile anymore.

 

but that's the idea i think: boil everything (jars, lids, tongs) then prepare hot food, add the boiling hot food to the cans, seal the cans, then boil them again

 

how to can tomatoes

(i am guessing this can be extrapolated easily to any food)

 

http://www.marthastewart.com/recipe/canning-tomatoes

[RUSO]

I should try that with my dogs food instead of freezing...glad you brought that article up,

[alloverthetown]

good looks.... need to figure out how to do a meat sauce I can jar, unless it's the same shit??? I just think meat in a jar, whatever kind of meat it is without being refrigerated is gonna rot to shit... Maybe those major brand sauce companies get away with it, with putting all those preservatives and shit that's bad for you in their sauce???

[morton]

I would think that canning meat is a whole other thing compared to pickeling and preserving vegetables.

 

Last night I made this but with skin on breasts.

 

Sautéed Chicken with Olives, Capers and Roasted Lemons

* TOTAL TIME: 35 MIN

* SERVINGS: 4

Ingredients

 

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

2. 2 lemons, sliced 1/4-inch thick

3. Salt and freshly ground pepper

4. Two 5-ounce bags baby spinach

5. 2 tablespoons plain dry bread crumbs

6. Four 6-ounce skinless, boneless chicken breast halves

7. 1/4 cup all-purpose flour, for dusting

8. 1/2 cup pitted green Sicilian or Spanish olives, sliced

9. 2 tablespoons drained capers

10. 1 cup chicken stock or low-sodium broth

11. 3 tablespoons unsalted butter, cut into small dice

12. 2 tablespoons chopped flat-leaf parsley

 

Directions

 

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.

2. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.

3. In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.

4. Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side.

 

Along with Risotto and it was very, good.

 

Got to use our new Le Creuset enamel coated cast iron cookware for the first time , that shit is baller. I felt kind of odd purchasing 3 pieces for 430 dollars but realize that it is a life long investment in having quality shit.

[!@#$%]

i'd think that if the meat is cooked thoroughly, you could can it, just can't have any partially cooked stuff in there. i have no clue though really.

 

let's see what the net has to say about it

 

..ok, so for meat, you absolutely HAVE to PRESSURE CAN

which is indeed, a different process from veggies and such.

 

i have no interest in canning meat since i'm veg, but these links will at least give you an idea of what the dealio is.

 

 

http://www.gopresto.com/recipes/canning/meat.php

 

http://www.motherearthnews.com/Real-Food/1983-09-01/Canning-Meat.aspx

 

http://www.uga.edu/nchfp/how/can5_meat.html

 

 

................(from 2nd link..)

(Much of the following material was excerpted and adapted, with permission, from the Ball Blue Book: The Guide to Home Canning and Freezing, published by Ball Corporation, Muncie, Indiana.)

 

There are any number of good reasons to can meat. For one thing, doing so can save a lot of future cooking (for those times when you need to prepare a meal in a hurry), and it's also a practical solution to the "overstuffed freezer" problem (which faced the author of the accompanying sidebar). Many people, though, hesitate to go this route, because they think it might be dangerous. However, that simply isn't so. Canning meat is as safe as is processing any other low-acid food in the same manner. You just have to follow the correct procedures.

 

Bacterial growth is hindered by the acid in food ... and meat is very low in acid. Worse yet, certain harmful bacteria thrive where natural acidity is low, and these cannot readily be destroyed at the boiling point of 212 IF. To can meat, therefore, you must superheat it to 240F, which means it must always be processed by pressure canning... not with boiling water baths, which are fine for preserving such high-acid foods as sauerkraut.

 

Be aware, too, that the flavor and texture of any canned meat will depend upon the breed, the feed, and the manner in which the animal was handled at the time-and immediately after-it was killed. If you want to process your own livestock, contact your local county agricultural agent for complete information on slaughtering, chilling, and aging it.

 

...then it goes onto describe the process....

 

Read more: http://www.motherearthnews.com/Real-Food/1983-09-01/Canning-Meat.aspx#ixzz1GsBu7rhy

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[RUSO]

So I made the pad thai recipe yesterday and must say it was very good, and with a squeeze of the lime it was screaming. The only thing that was tough was pushing the tamarind paste through a mesh strainer.

[!@#$%]

damn. i guess i'll have to get tamarind, i just used ketchup

 

i am seriously fucking up this week. made a baked pasta on monday, then again on tuesday, then spent the rest of the week crocheting baby booties and blankets and painted last night

fuck i'm tired.

and getting by on 2 meals a day,leftovers and cereal. gotta make something good tonight

 

that said, i will shout bananas and my cheerios.

 

 

 

 

 

gonna test this recipe this weekend for a baby shower (can you tell? all that baby crapola)

 

BANANA CRUMB MUFFINS

 

Ingredients

 

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

[alloverthetown]

I have the recipie in my 3 ring binder at my cribo, but we just did blueberry pancake muffins.... amazing, especially on the go for breakfast, do a dozen, crack it open throw some syrup in there, or grill it with some butter... slammmmmin.

[IOU]

Just now started cooking two pounds of pork shoulder. White onion, cumin, bay leaves, garlic, dried chillies and some salt and pepper. Gonna be making some random things with it the next couple of days.

[pornbooth]

PWNBF'S ORANGE TEMPEH

 

 

 

This stuff has been sitting around for a while so I decided to finally do something with em.

 

 

 

 

 

 

 

I julienne'd some onion and cabbage

 

 

 

 

 

 

 

fried them up in some oil and a couple tbsp of seasoned rice vinegar

 

 

 

 

 

 

I cooked the ramen till done, when the onions were nice and golden tender I added them to the ramen along with some salt, pepper, soy sauce, and sesame oil to taste.

 

 

 

 

 

 

I returned them to heat and pan fried them to reduce any excess moisture and to hold the flavors a little better, about 5-10 minutes.

 

 

 

 

 

 

Cubed the tempeh

 

 

 

 

 

 

 

Pan fried the cubes in a little oil till golden crispy

 

 

 

 

 

 

 

Added the orange sauce and cooked it down till it was nice and thick(a lot thicker than from factory).

 

 

 

 

 

 

Plate it, ate it!

 

[pornbooth]

I did some pickled red onions a few ago, I remember someone wanting to do them. Here's a great recipe I followed...

 

Pickled Red Onions

 

Ingredients

 

* 1 1/2 cups hot water

* 1 cup distilled white vinegar

* 3 tablespoons sugar

* 1 red onion, halved, thinly sliced

* 2 serrano chiles, halved lengthwise

* 1/8 teaspoon dried crushed red pepper

 

Preparation

 

*

Combine hot water, vinegar, sugar, and 1/2 teaspoon salt in glass bowl. Stir until sugar and salt dissolve. Add

onions, serranos, and crushed red pepper. Stir to blend. Cover and chill overnight. Can be made 1 week ahead.

Keep chilled.

 

**I did not add any serrano's.

 

just made

 

next day

[IOU]

Nice. Thanks for that Booth.

 

Could I use that for pickles as well?

 

Or if anyone has a good pickling recipe for cucumbers it would be appreciated..

[pornbooth]

i think the cukes need more heat and time, not sure tho i have never pickled cucmbers before.

[!@#$%]

IOU you might wanna also get pickling cucumbers, different from the reggae ones.

 

 

the gherkin variety, i think.

 

 

this page has pretty detailed step-by-steps

http://www.pickyourown.org/makingpickles.htm

[IOU]

Nice.

 

Been wanting to try this out for a while.