pornbooth Posted December 16, 2011 Share Posted December 16, 2011 i got a crazy idea tonight to pickle hot dogs in franks sauce, which i already did and am not sure how they gonna turn out. I cut the hot dogs halfway through lengthwise then simmered them in a bottle of franks for 15 minutes in a covered sauce pan, put them in a jar and added some vinegar to completely cover the dogs, screwed the lid tight and put them in the fridge... My plan when the dogs are nice and pickled is to do a buffalo wing style hot dog. I looked around the internet and saw some recipes similar to my idea but also not very close so Im not really sure how this is going to turn out... When the dogs are ready I plan to fry them in deep butter till crispy and put them on a bun, maybe drizzle with some franks depends how flavorful they are and top with a slaw made with a blue cheese slaw dressing. I might julienne some carrots & celery to use instead of cabbage. Im excited to make this, looking forward to when the dogs are ready. Any ideas, comments, hate? I'll definitely post the outcome and detailed recipe when I get there, hopefully it turns out. Link to comment Share on other sites More sharing options...
Deine Mudder Posted December 16, 2011 Share Posted December 16, 2011 (...) you can put the bean-cooking liquid to good use (...) Just read it's wise to discard the water you cooked the beans (or other pulses for that matter) in, as it contains evil lectins. If you don't discard it, you should apparently cook it well at least (boil for 15 mins I read). Link to comment Share on other sites More sharing options...
Deine Mudder Posted December 16, 2011 Share Posted December 16, 2011 I also read that it gives you less gas if you use fresh water after the soaking overnight. Can't really say that I can confirm this, though, but on the other hand I put quite a lot of chili in stuff, which will probably not help in that matter. Speaking of which - I found a nice thai curry / chili sin carne recipe. It's there: http://www.theppk.com/2010/12/red-lentil-thai-chili/ I loved it. Would only consider using half sweet potatoes / half normal potatoes next time. Link to comment Share on other sites More sharing options...
mackfatsoe Posted December 16, 2011 Share Posted December 16, 2011 i got a crazy idea tonight to pickle hot dogs in franks sauce, which i already did and am not sure how they gonna turn out. I cut the hot dogs halfway through lengthwise then simmered them in a bottle of franks for 15 minutes in a covered sauce pan, put them in a jar and added some vinegar to completely cover the dogs, screwed the lid tight and put them in the fridge... My plan when the dogs are nice and pickled is to do a buffalo wing style hot dog. I looked around the internet and saw some recipes similar to my idea but also not very close so Im not really sure how this is going to turn out... When the dogs are ready I plan to fry them in deep butter till crispy and put them on a bun, maybe drizzle with some franks depends how flavorful they are and top with a slaw made with a blue cheese slaw dressing. I might julienne some carrots & celery to use instead of cabbage. Im excited to make this, looking forward to when the dogs are ready. Any ideas, comments, hate? I'll definitely post the outcome and detailed recipe when I get there, hopefully it turns out. TAKE PICTURES OF YOUR PICKLING DOGS Link to comment Share on other sites More sharing options...
pornbooth Posted December 16, 2011 Share Posted December 16, 2011 TAKE PICTURES OF YOUR PICKLING DOGS i would have but you cant see them through the franks sauce Link to comment Share on other sites More sharing options...
acer910 Posted December 16, 2011 Share Posted December 16, 2011 the recipe on the back of Franks Redhot hot sauce bottles is actually pretty fucking good. great if youve got a bunch of leftover chicken. no pics, sorry Link to comment Share on other sites More sharing options...
!@#$% Posted December 17, 2011 Share Posted December 17, 2011 good call on the beans peeps i do cook the hell out of that water if it's dried beans though i read the other day that people who eat canned foods have spikes in their blood-BPA levels in the thousand% level.. pretty fucking horrible. looks like i gotta stop eating canned veggies. Link to comment Share on other sites More sharing options...
Meconium Posted January 2, 2012 Share Posted January 2, 2012 Link to comment Share on other sites More sharing options...
50million Posted January 3, 2012 Share Posted January 3, 2012 ::also seen in post your meals thread:: Butternut Squash Raviolis with a brown butter sage sauce and crispy pancetta: 1. Cut butternut squash in half. Take all the seeds out like a pumpkin Roast Butternut squash (that has been oiled - i used the spray oil) for 45 minutes at 375 degrees. 2. Take the insides of the now squishy squash and blend with 2 tbs heavy cream, sautéed onions and sage, salt and pepper. Blend until a puree. Set aside 3. Crisp up your pancetta and save for later. I cut it before i fried it, then left it on a paper towel. regular bacon will do just fine...just don't over do it! 4. make your pasta dough! I used 1 and 1/2 cup semonlia flour, 2 eggs, 2 tbs of olive oil, 2 tbs of water, and a generous pinch of salt. mix that for 10 minutes in a mixer (or kneed with your palms using a rolling motion...and yes, for ten minutes). then let it set in a bowl with a towel over it for 20 minutes (this lets the gluten rest). 5. then i sprinkled some semonlia flour on a dry surface and rolled out the dough. i have a nifty pasta roller (they're expensive so i bought mine at a second thrift store for $25). i used the 1st setting then the 3rd to make it thinner. but you can just roll it out really thin with a pin. 6. cut the thin dough in half. fill the butternut squash puree about every inch and a half. beat 1 egg and a tbs of water to create a wash. in between the puree, make a box with the wash using a brush or spoon. put the other half of the dough on top. cut the squares out that are in-between the puree dollops. 7. boil in hot water for 5-7 minutes BUT NO MORE OR YOUR RAVS WILL LEAK OUT. ew. 8. Put a half stick of butter in a large hot pan. stir consistently. add chopped sage. wait until it browns. add a half cup of heavy cream. stir until thick. 9. strain your raviolis and plate when dry. add sauce and pancetta. Mangia! Link to comment Share on other sites More sharing options...
Deine Mudder Posted January 3, 2012 Share Posted January 3, 2012 neat! Link to comment Share on other sites More sharing options...
!@#$% Posted January 3, 2012 Share Posted January 3, 2012 yummy. homemade ravioli is so delicious. i got a vegan cupcake book for xmas, so far made two batches of chocolate cupcakes and wow. so good i don't miss the dairy even a little i'd post pics but i'm not sure how much i care. Link to comment Share on other sites More sharing options...
Deine Mudder Posted January 4, 2012 Share Posted January 4, 2012 come on, you can't water our mouth's and then not post pictures / recipes / tips ! Link to comment Share on other sites More sharing options...
!@#$% Posted January 4, 2012 Share Posted January 4, 2012 i know, i know i'll get to it. recipes will be from this book last batch came out really well Link to comment Share on other sites More sharing options...
bobbydigital Posted January 4, 2012 Share Posted January 4, 2012 made this for a nye party skewed add sauce fresh out the oven amazingness used the extra sauce for dipping Link to comment Share on other sites More sharing options...
anything goes Posted January 4, 2012 Share Posted January 4, 2012 saw this recipe today, looks good (and moderately healthy) Baked Carrot Oven French Fries 6 large carrots 2 tablespoons olive oil ½ teaspoon celtic sea salt Cut each carrot into 2-inch long sections Cut each section into thin sticks In a large bowl toss carrot sticks with olive oil and salt Spread out carrot sticks on a parchment paper baking sheet Bake at 425° for 18-22 minutes until carrots are browned /I don't really look at this thread as much as I'd like too so maybe a repost Link to comment Share on other sites More sharing options...
morton Posted January 4, 2012 Share Posted January 4, 2012 Looks like it could use some cumin and coriander. Link to comment Share on other sites More sharing options...
!@#$% Posted January 4, 2012 Share Posted January 4, 2012 or tarragon yum. Link to comment Share on other sites More sharing options...
eviltrailer77 Posted January 4, 2012 Share Posted January 4, 2012 @ bobbydigital, these bacon wrapped shrimp are awesome. You should do em again in the summer on the BBQ. They will blow yer mind. Link to comment Share on other sites More sharing options...
Fist 666 Posted January 4, 2012 Share Posted January 4, 2012 i first read this as "1/4 cup granola" and thought about how shitty that would be, and then the rest of the pics made it clear that was not the ingredient. Link to comment Share on other sites More sharing options...
bobbydigital Posted January 4, 2012 Share Posted January 4, 2012 sorry bout that i didnt write it.. thanks i cant wait to try them again on the grill.. Link to comment Share on other sites More sharing options...
Deine Mudder Posted January 9, 2012 Share Posted January 9, 2012 ...when I first read Bacon & Shrimp I though that somebody is not right in the head, but the more I think about how that would taste like I love the idea. Link to comment Share on other sites More sharing options...
50million Posted January 12, 2012 Share Posted January 12, 2012 prepping lamb shoulder and rosemary. chop rosemary and garlic (yes that is a slap chop....bitches) rub olive oil on lamb. coat with garlic/rosemary mix yogurt + dill + salt + pepper + thyme boiled marbled potatoes. place in bowl with butter, salt, and pepper garlic rosemary crusted lamb shoulder. buttered marble potatoes. and chili swiss chard. Link to comment Share on other sites More sharing options...
anything goes Posted January 12, 2012 Share Posted January 12, 2012 How'd you prepare the chili swiss chard? That meal looks banging! Link to comment Share on other sites More sharing options...
!@#$% Posted January 12, 2012 Share Posted January 12, 2012 good flicks Link to comment Share on other sites More sharing options...
bobbydigital Posted January 12, 2012 Share Posted January 12, 2012 damn that looks real tasty Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted January 12, 2012 Share Posted January 12, 2012 i made pork parmesan for a friend's birthday. i had made it once before for just myself to make sure i didn't give anyone trichinosis. first pount the pork with a fucking hammer. then dredge it and bread it then fry it in veggie oil until golden brown then assemble the pieces in a baking dish with a shitload of cheese, a good sauce, some chopped pork belly and a few veggies for color. put it in the oven and 450 until the cheese is golden brown and the sauce bubbles then plate it onto of some pasta and next to a veggie of some sort. no one got sick, it was fucking delicious and i made it again for christmas dinner with my fam. Link to comment Share on other sites More sharing options...
50million Posted January 13, 2012 Share Posted January 13, 2012 How'd you prepare the chili swiss chard? That meal looks banging! hot pan. little bit of olive oil (tiny bit) chopped onions (about 1/4 of an onion) chopped swiss chard (plus the stems) cover and let the oil and steam cooking it way down. About 10-15 mins. Dash chili pepper flakes on top with a bit of salt and pepper. Stir and cook for another 2-3 mins. this is a pretty traditional way to preparing greens in italy. you can use kale, broccoli rabe, etc...You can also sub garlic for the onions, or add both. Enjoy! Link to comment Share on other sites More sharing options...
IOU Posted January 13, 2012 Share Posted January 13, 2012 Cook the stems a bit before adding the leafy parts in or least that's how I've done it. Link to comment Share on other sites More sharing options...
Armani Posted January 13, 2012 Share Posted January 13, 2012 thanks publicenemyno,looking sounds good...i sure will must be try this at home....i love cooking.I also found this type of nice recipe from magazine.I will be next time post here.... Link to comment Share on other sites More sharing options...
!@#$% Posted February 4, 2012 Share Posted February 4, 2012 vegan choco cupcake, PB frosting vegan chocolate cupcake, vanilla frosting Link to comment Share on other sites More sharing options...
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