Taylor Perdue Posted March 9, 2015 Share Posted March 9, 2015 i make deliscious crepes thin pancakes? mmmmmm Link to comment Share on other sites More sharing options...
Taylor Perdue Posted March 9, 2015 Share Posted March 9, 2015 haha...it does look like cat food. i usually just buy and cook my own chicken breast, but I bought this thinking it would save me some time. threw it into my stir fry and it was pretty bland.....just looking for ways to make it more palatable. One word for you. bacon. it fixes everything :tongueclosed: Link to comment Share on other sites More sharing options...
Fist 666 Posted March 19, 2015 Share Posted March 19, 2015 That would be a waste of bacon. If you have bacon in the house, and you're thinking about eating the catfood as an alternative or an addendum you're wrong. Link to comment Share on other sites More sharing options...
addseo1118 Posted May 15, 2015 Share Posted May 15, 2015 Nice. you is "The Iron Chef" :) Link to comment Share on other sites More sharing options...
SpelledWithThreeSixes Posted May 15, 2015 Share Posted May 15, 2015 Kirkland canned chicken isn't half bad, not much of a recipe staple but it's bomb for a super quick midday sandwich or half assed chicken salad. I'll usually just throw in some mayo, salt, pepper and whatever hot sauce is close and go to town, or just throw it into a regular salad so I feel like I'm not losing a man card. Edit: I did not know how old that post was, I really gotta pay attention to this shit. Link to comment Share on other sites More sharing options...
One Man Banned Posted May 17, 2015 Share Posted May 17, 2015 Trying to live a little healthier these days. Fuck canned chicken, you can take any piece of chicken and bake or simmer it for 30min while you do other shit and it won't be jacked up with water, salt, or preservatives. If I simmer it I might throw some quick spices in the pot too for added flavor. When done, you can even skim the fat and use or save the water to make noodles or the beginnings of chicken stock. Lately instead of using mayo I'll mash some ripe avocado, takes seconds, has similar consistency to mayo, tastes better, and is 10 times healthier. Link to comment Share on other sites More sharing options...
Deine Mudder Posted May 20, 2015 Share Posted May 20, 2015 attaboy Link to comment Share on other sites More sharing options...
!@#$% Posted May 26, 2015 Share Posted May 26, 2015 lime cupcakes ftw. INGREDIENTS 1/2 cup lime juice, freshly squeezed 1 1⁄2teaspoons lime zest, freshly grated 1cup soymilk 1⁄4cup canola oil 2tablespoons tequila 1⁄2teaspoon vanilla 3⁄4cup granulated sugar 1 1⁄3cups all-purpose flour 1⁄4teaspoon baking soda 1⁄2teaspoon baking powder 1⁄2teaspoon salt Icing 1⁄4cup margarine 1tablespoon soymilk 3tablespoons lime juice 1tablespoon tequila tiny drop green food coloring 2 -2 1⁄2cups confectioners' sugar 1pinch kosher salt or 1 pinchcoarse salt 1⁄2cup large crystal decorator sugar (to decorate edge of cupcakes) DIRECTIONS Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth. Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean. Transfer cupcakes to a cooling ratck and cook completely before frosting. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. Spread icing on the cupckaes spreading all the way to the edges. Roll the outer edge of the cupcakes in the sugar crystals. Link to comment Share on other sites More sharing options...
breakfast menu Posted June 2, 2015 Share Posted June 2, 2015 ^^ i'm gonna break some hearts with these thanks symbols Link to comment Share on other sites More sharing options...
!@#$% Posted June 3, 2015 Share Posted June 3, 2015 oh yeah. they are tasty. and great for summer. Link to comment Share on other sites More sharing options...
ShortFuse Posted July 15, 2015 Share Posted July 15, 2015 Trying to live a little healthier these days. Fuck canned chicken, you can take any piece of chicken and bake or simmer it for 30min while you do other shit and it won't be jacked up with water, salt, or preservatives. If I simmer it I might throw some quick spices in the pot too for added flavor. When done, you can even skim the fat and use or save the water to make noodles or the beginnings of chicken stock. Lately instead of using mayo I'll mash some ripe avocado, takes seconds, has similar consistency to mayo, tastes better, and is 10 times healthier. Of course a nice size pot works but if you get a large electric skillet like... Like this ^^^ its easy to fit a whole flat of chicken breasts in it. Season them and stuff them in there. 250 or so and flip in twenty minutes. Toss in some water, let it boil down, toss in a bit more, let it boil down. Chicken always comes out moist, tender, and flavor full. Lately Ive been picking up a jar of some random simmer sauce. Throw in the chicken, empty the jar, fill the jar with water, shake up to get all thats left, and dump the rest in with the chicken. Cook all that up till you boil down everything and comes out great. Link to comment Share on other sites More sharing options...
Deine Mudder Posted June 21, 2016 Share Posted June 21, 2016 bump Link to comment Share on other sites More sharing options...
!@#$% Posted June 22, 2016 Share Posted June 22, 2016 i have been on something called a low FODMAP diet for a few months it's been a killer but i really like the health changes i'm experiencing. it's meant though, that i've had to completely rethink how i cook, and basically a lot of my food has been really boring diet doesn't last forever, luckily. i could use a few of those lime cupcakes. Link to comment Share on other sites More sharing options...
scv Posted July 2, 2016 Share Posted July 2, 2016 Easy smeazhy rice pudding. All quantities eyeballed according to the amount of pudding desired. Heavy cream. Boiled rice(I use a mix of wild rice and white, like a good timber nig should ) Maple syrup(the real shit, reserve that hoe miss Butterworth for your Bisquick son) Golden raisins, cinniman, and sliverd almond for garnish. Okay so basically this shit is more a bowl of rice soaked in heavy cream, syrup and topped with shit to make it pretty. But trust me it's tasty and worth the effort. Take the pre boiled rice and put it in a pan with your heavy cream and warm it up like a child with maleria in Malii(keep stirring it milk skin ain't no fun). Add the syrup once warmed ccompletely (don't boil) and stir until the rice cream and syrup are melded together. Add a dash of cinnamon to get the flavor in the mix, then pour into a dish and garnish with more cinnamon, raisins and almonds for a crunch. My grandmother's recipie for using leftover rice. I guess if you don't want much fat you could substitute milk, but why the fuck would you want to do that it's even less like pudding... let cool and enjoy. Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 19, 2016 Share Posted November 19, 2016 that looks disgusting Link to comment Share on other sites More sharing options...
Boodah Posted December 13, 2016 Share Posted December 13, 2016 Pornographic, imo. Making spaghetti at this wonky house that I'm at. Link to comment Share on other sites More sharing options...
misteraven Posted December 14, 2016 Share Posted December 14, 2016 Anyone know what brand of mozzarella is typically used in Mexican dishes? Trying my best to reverse engineer the Special from Super Rica. Link to comment Share on other sites More sharing options...
Deine Mudder Posted March 16, 2017 Share Posted March 16, 2017 Made some summer rolls the other day and was looking for a nice sauce to dip them in - found this Korean BBQ Sauce ..it's delicious! Link to comment Share on other sites More sharing options...
SpelledWithThreeSixes Posted March 24, 2017 Share Posted March 24, 2017 Anyone know what brand of mozzarella is typically used in Mexican dishes? Trying my best to reverse engineer the Special from Super Rica. Surprised no one answered, and I'd venture to presume you've figured it out. But in case anyone else wonders anything similar in the future, usually it'll be your standard "Mexican Market" mozzarella, or not mozzarella at all, but cotija. My local market carries this brand: Link to comment Share on other sites More sharing options...
misteraven Posted March 24, 2017 Share Posted March 24, 2017 Surprised no one answered, and I'd venture to presume you've figured it out. But in case anyone else wonders anything similar in the future, usually it'll be your standard "Mexican Market" mozzarella, or not mozzarella at all, but cotija. My local market carries this brand: [ATTACH=full]224176[/ATTACH] [ATTACH=full]224177[/ATTACH] Actually got sidetracked, so no. But thank you... Will definitely try this out. Link to comment Share on other sites More sharing options...
One Man Banned Posted March 25, 2017 Share Posted March 25, 2017 Cotija is a firm cow's milk cheese you might find on top of beans. Queso Fresco is the type you might see on grilled corn. Oaxaca is semihard cheese that melts well. 3 most commonly used cheeses you find in Mexican. Link to comment Share on other sites More sharing options...
Fist 666 Posted March 28, 2017 Share Posted March 28, 2017 Not me cooking, but had brunch at HUSK on Sunday. It was absolutely everything it was built up to be, and maybe more. Top 5 meal in my life for sure. Link to comment Share on other sites More sharing options...
Hua Guofang Posted April 14, 2017 Share Posted April 14, 2017 Pickles are my current thing. Did a slow cook for pulled pig today, first timer. Turned out ok, pickles bossed it the fuck out. Pickles, salty butter and an IIIPA. Greased it. Link to comment Share on other sites More sharing options...
Deine Mudder Posted April 19, 2017 Share Posted April 19, 2017 Yeah, pickles are the shit! Even just pickled red onions (in white vinegar and brown sugar) are great. Link to comment Share on other sites More sharing options...
CALIgula Posted April 19, 2017 Share Posted April 19, 2017 need more pickle recipes. also, im looking for an afghani pulao rice recipe that doesnt have any meat or vegetables in it...just rice, spices, and cumin seeds....something i can make in a rice cooker....also any chicken recipes to go with it....im trying to make something similar to the gyro carts in NYC (halal guys, etc). Link to comment Share on other sites More sharing options...
Hua Guofang Posted April 20, 2017 Share Posted April 20, 2017 Kashmiri Pulao is pretty good, has the cumin but also some sliced almonds and dried fruit. Goes extremely well with a lamb korma and a peshwari naan (which has a paste of nuts and fruit in between the layers). Sorry, can't help with the recipes though. Link to comment Share on other sites More sharing options...
One Man Banned Posted April 20, 2017 Share Posted April 20, 2017 I'm assuming you've tried to look this up? Not sure how the rice being meat/veg free matters if you're serving chicken with it? For authenticity, make sure you cook with dirty hands and don't be afraid to add a touch of cross contamination. Make sure you address everyone you serve it to as "Boss." Link to comment Share on other sites More sharing options...
CALIgula Posted April 22, 2017 Share Posted April 22, 2017 ^LOL!! yeah, ive actually spent the past 2 days trying to find a legit recipe...ive tried everything from serious eats to reddit to youtube to googling a ton of different things the reason i want it to be meat free is because they usually cook the rice with the meat inside the rice; i was trying to find the rice recipe and then use another chicken (grilled) recipe to put the chicken on top using a different marinade. this video is the closest thing ive found to the rice that im looking for...but i really wanted something in a rice cooker because this has way too many steps... Link to comment Share on other sites More sharing options...
CALIgula Posted April 22, 2017 Share Posted April 22, 2017 looks kind of disgusting, but this is what im trying to make (not my picture)... i will be using sriracha instead of harissa sauce. ive already got two good white sauce recipes. im pretty sure the chicken is just chicken tikka made with boneless thigh im just iffy on the rice. Link to comment Share on other sites More sharing options...
One Man Banned Posted April 22, 2017 Share Posted April 22, 2017 Yup, looks like what comes from a typical NYC food cart. I know what you're going for though, have a nice Afghani restaurant near me that serves up good stuff with good presentation and the rice is amazing. They do pumpkin puree on the side instead of the lettuce/white sauce mix. Ignoring the fact that it looks like the pot that went in the oven has a plastic top (?!) I see what you mean there. Fruit/nuts missing. I would just skip the oven and pretty much follow your recipe in the rice cooker or stove top, throw everything in together or add across cooking time depending on how much you want flavors to mix and how crunchy you want your nuts (yeah I said that). Also feel like I've seen before where the rice is made with stock, maybe in lieu of cooking it with meat in it? I love adding stock or other ingredients to rice as it cooks to make it more flavorful. So are you starting up your own food truck? A little Calighanistan style? Or would that be Afghanifornia? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.