bobbydigital Posted August 28, 2012 Share Posted August 28, 2012 that pork parma and spicy indian dish is inspiring may have to give it a try recently been on a trader joes kick and their pizzza dough @ $1.50 is whats up garlic and herb dough seasoned with tomato sauce mozzarella and some shaven parmesan fresh basil and a cut up tomato MMmmmmmmm made another with prosciutto and roasted peppers after drunken bar happenings but got no flicks add alittle oil on the crust and it toasts up nice Link to comment Share on other sites More sharing options...
morton Posted August 28, 2012 Share Posted August 28, 2012 Reduced 150 pounds of tomatoes this weekend and made 15 pounds of meatballs, do this at the end of every summer to freeze. Oh, and about a gallon of tomatillo salsa. Getting ready for some fall foods soon. Link to comment Share on other sites More sharing options...
Shittles..TasteTheAsshole Posted August 29, 2012 Share Posted August 29, 2012 :yum: Tasty Tuesday Link to comment Share on other sites More sharing options...
!@#$% Posted September 2, 2012 Share Posted September 2, 2012 that's awesome morton every year i say i'm going to start canning, and i don't. but, now that i am basically vegan by default, i've been trying to come up with new foods. i found this sauce and wow. it's really very delicious. some copy of a specialty item Bitchin’ Sauce (Original Flavor) makes about 2 cups 3/4 c. + 2 tbsp. water 1/2 c. + 2 tbsp. grapeseed oil 1/2 c. raw almonds 1/4 c. + 2 tbsp. lemon juice, fresh 3 tbsp. nutritional yeast 2 cloves garlic 2 tsp. bragg liquid aminos 1/2 tsp. salt 1/2 tsp. cumin 1/2 tsp. chili powder 1/4 tsp. coriander 1/4 tsp. paprika 1. Place all ingredients in a high-powdered blender (such as a VitaMix). Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy. 2. Store in the refrigerator. Sauce may separate. Stir and it’s as good as new. so, i don;t have much money and seeing the price of grapeseed oil made me think i could do it with olive and canola, and i did. ended up adding about 1/4 cup less water. not as creamy as grapeseed i guess. and i had to make it in a food processor. worked fine. i also had to go out and buy nutritional yeast, a new thing for me. interesting stuff though so far today i've eaten it on a tomato sandwich, overtop leftover pasta and just with crackers. tasty. Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 2, 2012 Share Posted September 2, 2012 thanks for sharing, symbols! nutritional yeast is good stuff, just remember it doesn't like heat; use it in cold stuff, or add it afterwards, just before serving. Link to comment Share on other sites More sharing options...
!@#$% Posted September 4, 2012 Share Posted September 4, 2012 ^thanks for the tip so far i've only used it in that sauce Link to comment Share on other sites More sharing options...
bobbydigital Posted November 30, 2012 Share Posted November 30, 2012 beer battered fish delisciousness i used a cabbage/coleslaw mixed package, but did not use cornstarch or baking soda and it was bangin. Link to comment Share on other sites More sharing options...
eviltrailer77 Posted November 30, 2012 Share Posted November 30, 2012 Fried fish tacos with a good spicy aioli sauce are what's up. Tons of the Mexican spots did em on Fridays when I lived on the coast, haven't been able to find a spot for em now that I'm inland. Miss that shit. 24'ed from handing out the negs earlier, I owe you some Interwebz points. Link to comment Share on other sites More sharing options...
!@#$% Posted December 10, 2012 Share Posted December 10, 2012 trying to be vegan has been challenging on my baking. but i'm having success. used this recipe but took out the oil and used 3 tblsp peanut butter instead. http://www.theppk.com/2011/11/marbled-banana-bread/ Link to comment Share on other sites More sharing options...
injury Posted December 10, 2012 Share Posted December 10, 2012 anyone in here ever make a carolina mustard-ish barbecue sauce? i know theres shit on the googles but i want to try to make some myself. anyone who has a favorite recipe, chunk it up. damn that was my 10,000th post Link to comment Share on other sites More sharing options...
Fist 666 Posted December 10, 2012 Share Posted December 10, 2012 welcome to the unstoppable club. Link to comment Share on other sites More sharing options...
!@#$% Posted December 10, 2012 Share Posted December 10, 2012 when i make BBQ sauce i go to my kitchen and mix some shit together no recipes. sowwy Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 13, 2012 Share Posted December 13, 2012 oh how things have changed... Link to comment Share on other sites More sharing options...
!@#$% Posted December 13, 2012 Share Posted December 13, 2012 i was gonna ban that dude but then i saw he has 4000 posts. dunno but that was fucking stupid. don't fuck with my thread maroons. Link to comment Share on other sites More sharing options...
bobbydigital Posted December 13, 2012 Share Posted December 13, 2012 that bread looks good. i can say i dont really know how to bake but i want to bake some chocolate chip cookies for christmastime. and some chicken noodle soup in my crockpot Link to comment Share on other sites More sharing options...
!@#$% Posted December 14, 2012 Share Posted December 14, 2012 that stuff isn't hard. the tollhouse recipe on the back of Nestle semisweet choco chips is good and easy to follow one tip: DO NOT OVERMIX. cookies don't need to be mixed like a cake does, because you don't usually want volume in cookies. so it also doesn't take long if you want them to come out really nicely, go buy parchment paper there is NO substitute. much better than aluminum foil and also creates a buffer against burning.. the chicken noodle should be NO fuckin problem in a crockpot just add the noodles in the last few minutes so they don't turn to mush Link to comment Share on other sites More sharing options...
Holdencaulfield Posted December 15, 2012 Share Posted December 15, 2012 why are so many vegans/vegetarians fat? Link to comment Share on other sites More sharing options...
morton Posted December 15, 2012 Share Posted December 15, 2012 carbs Link to comment Share on other sites More sharing options...
!@#$% Posted December 19, 2012 Share Posted December 19, 2012 Holden I don't know that many veg/vegans. the ones i do know are not fat. i'm not even a little bit fat. i have a lot of muscle tone but last year i dropped about ten pounds and cannot put it back on. kinda wish i could. if there are a bunch of fat veggies, i'd agree with morton. prolly a combo of carbo-loading and crap diet, like tons of french fries. Link to comment Share on other sites More sharing options...
bobbydigital Posted December 19, 2012 Share Posted December 19, 2012 mmm french friesss parchment paper and add the noodles last, thanks. notes have been made. Link to comment Share on other sites More sharing options...
Deine Mudder Posted December 20, 2012 Share Posted December 20, 2012 french friesss Just talked to a guy who regularely makes his own fries. He says the trick (besides using proper potatoes obviously) is to fry them in refined peanut oil, as it has a higher smoke point. According to him the fries don't taste like peanut at all when they're done. Link to comment Share on other sites More sharing options...
morton Posted December 20, 2012 Share Posted December 20, 2012 I make oven fries every once in while, they turn out just fine. I just toss cut potatoes in olive oil and salt and bake on foil on a cookie sheet at four hundred till crispy. They would be a little better if I deep fried em but that is such a pain in the ass and uses so much oil I do not think it is worth it for a standard dinner. Maybe things are easier with a fryer, I have always just used a pot and thermometer which is kind of intense. Fresh tortilla chips deep fried at home however are pretty much the culinary equivalent of freebasing cocaine. Also fun to make a bowl for the taco salad. Link to comment Share on other sites More sharing options...
!@#$% Posted December 20, 2012 Share Posted December 20, 2012 the restaurant fry trick is to soak them in cold water for about 16 hours then dry then fry they come out amazingly well. over fries are better imo if you parboil them ..maybe 2-3 minutes if they are wedges, then dry and fry. meh. i second that emoticon on the fresh fried tortillas. getting a home fryer was awesome. luckily i don't use it much Link to comment Share on other sites More sharing options...
morton Posted December 20, 2012 Share Posted December 20, 2012 Appliances are so tricky, the ones you think you will use everyday can end up still new years later and then ones that you just stumble on can be daily drivers. Link to comment Share on other sites More sharing options...
!@#$% Posted December 20, 2012 Share Posted December 20, 2012 indeed. i got my man a sandwich press on a whim and he now eats most of his meals from it. hahaha Link to comment Share on other sites More sharing options...
peterpopoff Posted December 20, 2012 Share Posted December 20, 2012 That bread looks really good ! Link to comment Share on other sites More sharing options...
!@#$% Posted December 30, 2012 Share Posted December 30, 2012 so i think someone in here told me that nutritional yeast wasn't so good to add to hot stuff but that doesn't seem true at all. i made amazeballs vegan mac and cheese the other day. from Veganomicon 4 cups vegetable broth 1/2 cup all purpose flour 2 tablespoons olive oil 6 garlic cloves, Minced 2 pinches dried thyme (crumbled in your fingers) 1/2 teaspoon salt 3 pinches freshly ground black pepper 1/4 teaspoon turmeric 1 1/2 cups nutritional yeast flakes 2 tablespoons fresh lemon juice 2 teaspoons prepared yellow mustard The Mac 3/4 lb elbow macaroni or 3/4 lb your favorite pasta 1 lb extra firm tofu 1 teaspoon salt 1 tablespoon olive oil 2 tablespoons fresh lemon juice Directions: 1 Preheat the oven to 325 degrees F. 2 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside. 3 Meanwhile, prepare the Cheezy Sauce. 4 Whisk the broth and flour in a measuring cup with a fork until dissolved. 5 Saute the oil and garlic in a saucepan over medium-low heat about 2 minutes, stirring often and being careful not to burn the garlic. 6 Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat on a bit higher. 7 Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes. 8 Add the lemon juice and mustard and stir well. The mixture should resemble a thick, melty cheese. 9 Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm. 10 Now that the sauce is ready, begin assembling:. 11 Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice. 12 Add 1/2 cup Cheezy Sauce to the tofu and stir. 13 Add the pasta to the tofu, along with 3 more cups of sauce, and stir well. 14 Smooth the top of the pasta mixture and press it down with a spatula to level it. 15 Pour the remaining sauce over the pasta and smooth again. 16 Bake for 30 minutes; the top of the macaroni should be slightly browned. 17 Let sit for 20 minutes to cool and firm up. Read more at: http://www.food.com/recipe/vegan-mac-daddy-veganomicon-435793?oc=linkback *ok so i actually had to reduce the pasta slightly cuz i only had enough nut.yeast for a half-portion of sauce. didn't reduce anything else. still turned out really well though it prolly could've used a little more salt and a little less lemon... possibly the best part is i have figured out this is the recipe my local vegan restaurant uses so no more craving their expensive shit without knowing how to make it myself. Link to comment Share on other sites More sharing options...
Deine Mudder Posted December 31, 2012 Share Posted December 31, 2012 so i think someone in here told me that nutritional yeast wasn't so good to add to hot stuff but that doesn't seem true at all. It was me who told you that it's better to add it after the cooking process. Of course you can cook with it! It's just that heat kills part of the good stuff in it (can't recall whether it was the vitamin B12 or something else). Link to comment Share on other sites More sharing options...
!@#$% Posted March 17, 2013 Share Posted March 17, 2013 so i've been making tons of awesome vegan food. lentils. so damn good good. damn good for you. and so damn cheap. i also bought a blender a a big bag of frozen fruit and i've been making smoothies. really good with raw nuts, flax, omegas etc. http://www.superskinnyme.com/how-to-make-a-smoothie.html also, vegan desserts. recipe from veganbaking.net (chewy chocolate chip cookies) and, my peanut butter mouse pie with chocolate ganache Link to comment Share on other sites More sharing options...
Realism Posted March 17, 2013 Share Posted March 17, 2013 I would rape that pie, maybe even literally. Looks great. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.