http://goonswithspoons.com/w/api.php?action=feedcontributions&user=Jiran&feedformat=atomGoonsWithSpoons - User contributions [en]2024-03-28T17:10:30ZUser contributionsMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Fire-Roasted_Tomatillo_Salsa&diff=13039Fire-Roasted Tomatillo Salsa2010-09-04T16:38:09Z<p>Jiran: </p>
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<div>Recipe originally submitted to [[:Category:Recipes Still Needed From GBSFoods|GBSFood]] by BabyArm, Submitted here by [[user:Lovelee|Lovelee]]. All typos and references to nonexistent pictures have been lovingly preserved.<br />
[[category:Appetizer]]<br />
[[category:Side Dish]]<br />
[[category:Sauces]]<br />
[[category:Vegetarian]]<br />
[[category:Easy]]<br />
[[category:Salsa]]<br />
<br />
==Summary==<br />
After being inspired by all you cooking goons, I thought I would add my favorite salsa to the mix (pun intended).<br />
<br />
==Ingredients==<br />
Here's what you'll need:<br />
<br />
*6 tomatillos (you can find them at any Mezzican supermarket or some large grocery chains)<br />
*1 or 2 Serrano peppers (depending on spiciness)<br />
*Olive oil (or non-stick spray)<br />
*1/2 red onion<br />
*2 cloves of garlic<br />
*1 cup of FRESH cilantro<br />
*1 lime<br />
*2 tablespoons of honey<br />
<br />
*Food processor or blender<br />
<br />
==Preparation==<br />
<br />
First thing you'll need to do is de-husk and wash those tomatillos. Also, wash the cilantro and Serrano peppers, too.<br />
<br />
Next, cut them in halves, along with the garlic and onion. A good rough chop should do the trick. Don't forget to cut the stem off the Serrano pepper, genius.<br />
<br />
Coat the grill pan with olive oil or non-stick cooking spray, throw your chopped veggies onto a grill pan (or stove top pan for those apt dwellers) and grill until blackened.<br />
<br />
While the veggies are on the grill, we chop about one cup of FRESH cilantro.<br />
<br />
Place the chopped cilantro in the food processor and lets go check on the grilled veggies.<br />
<br />
DONE! It takes about five minutes or so depending on how hot the grill is. Hurry, bring them back inside, and don't burn yourself taking them off the grill (like I did )!<br />
<br />
Dump all the veggies into the food processor. Add your lime juice, honey to the mix.<br />
<br />
Seems like someone wants a free sample....<br />
<br />
Fire up the processor and blend until smooth.<br />
<br />
Serve with your favorite chips or add it to your tacos, enchiladas, eggs, or whatever.<br />
<br />
Fat Bastard approves this salsa!<br />
<br />
fake edit: The salsa turned out to be a bit mild so if you get small serrano peppers, you may want to use two. Enjoy!</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Salsa,_Raw&diff=13038Salsa, Raw2010-09-04T16:37:30Z<p>Jiran: </p>
<hr />
<div>[[category:Tomato]][[category:Side Dish]][[category: Walumachoncha's Recipes]][[category: Mexican]][[category: Salsa]]<br />
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''<br />
<br />
'''"Salsa"''' is just generic for any sauce that has chile or tomato as a base. most americans equate salsa to the chunky stuff you dip your chips into. Other americans and some northern mexicans call this same thing "pico de gallo" with in a very literal, non-sensical translation means "rooster's beak". Most mexicans just call this "salsa casera", homestyle salsa, or "salsa cruda", raw salsa.<br />
<br />
Here is a recipe for this unnameable sauce. This is a raw salsa. No heat touches the veggies, so it's very refreshing.<br />
<br />
Start with ripe, but firm tomatoes. romas are best for salsa. Beefsteak and large, round tomatoes are too juicy. cut, not chop. Use a very sharp knife at all times to minimize mushing the tomato. You want cubes about 1cm per side. Do the same with a '''WHITE''' onion. never use anything else. Wash the cilatro under lots of cold water. Then let it dry on your dish tray. Wet cilantro will ruin your salsa. dice your onion the same way you did the tomato. Grab one or two serranos. Devein them, cut then to small pieces. Bundle up your cilantro stalks. Cut quickly to small stripts. Don't crosscut. Toss everything together in a dry bowl. throw some salt in there, and VERY few drops of lime juice (never lemon). Stir very little. Taste the simplest, best salsa ever.<br />
<br />
Decapod73's variation:<br />
<br />
The above recipe yields an excellent but very solid salsa. For one that can be poured, blended tomatillos may be added.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Salsa,_Cooked&diff=13037Salsa, Cooked2010-09-04T16:37:10Z<p>Jiran: </p>
<hr />
<div>[[category:Tomato]][[category: Walumachoncha's Recipes]][[category: Mexican]][[category: Salsa]]<br />
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''<br />
<br />
'''"Salsa"''' is just generic for any sauce that has chile or tomato as a base. Most americans equate salsa to the chunky stuff you dip your chips into. Other americans and some northern mexicans call this same thing "pico de gallo" with in a very literal, non-sensical translation means "rooster's beak". Most mexicans just call this "salsa casera", homestyle salsa, or "salsa cruda", raw salsa.<br />
<br />
This is a cooked salsa. you can tell why it's called that way.<br />
<br />
If you have a molcajete, or a porous mortar and pestle use this technique:<br />
Throw salt to the mortar, then addd a garlic clove. Smash it to a rough paste. Then heat up a griddle, or use an already hot grill or BBQ, and burn some tomatoes and some hungarian or gueros chilies. You wanna see lots of black, but still some color. Cut the tomatoes and chilies into large sections, then add them to the mortar. Mash it all until you get a nice chunky salsa. Enjoy the yummy heat and flavor fire roating gives. This is best when you make carne asada, since charcoal roasting makes this simple salsa heavenly.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Gyoza_by_GodsMullet&diff=12547Gyoza by GodsMullet2010-06-23T23:36:31Z<p>Jiran: Formatting for bullet points</p>
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<div>[http://stopfuckingposting.com/www.gbsfood.com/1473745c/ Original GBS Foods Article]<br />
<br />
[[Category:GodsMullet's Recipes]] [[category:Japanese]][[category:Deep Fry]][[category:Pork]][[category:Lunch]] [[category:Featured Recipes]]<br />
<br />
<br />
==Preamble==<br />
Gyoza is just Japanese dumplings - very similar to Chinese potstickers, however the fill is different; and, if I recall right, potstickers are only steamed, whereas the gyoza is fried then steamed off. I decided to include some basic kneading techniques for people who aren't used to making dough; feel free to skip the first section if you know what you're doing. So without further a due,<br />
<br />
<br />
==Ingredients==<br />
<br />
===Filling===<br />
<br />
*1lb of Ground Pork<br />
*1/2 head of Cabbage (cored)<br />
*3 - 5 cloves of Garlic (medium diced)<br />
*1/4 cup Ginger (medium diced)<br />
*1 bunch of Green Onion<br />
*3 Tbsp cup soy sauce<br />
*3 Tbsp mirin<br />
*1 Tbsp of Sugar<br />
*pepper to taste<br />
<br />
===Dough===<br />
<br />
*2 cups of Flour<br />
*1/2 cup luke-warm Water<br />
<br />
===Dipping Sauce===<br />
<br />
*1/2 cup of Soy Sauce<br />
*3 Tbsp of Rice Vinegar<br />
*3 Tbsp of Mirin<br />
*1 Tbsp of Sugar<br />
*1 clove of Garlic (finely chopped)<br />
*1 chunk of Gingerroot (finely chopped)<br />
*Finely chopped Green Onion for color<br />
<br />
[[image:gyoza19fy.jpg]]<br />
<br />
==Method==<br />
===Filling===<br />
Pork: Cook it off - it doesn't need to be browned but just enough to get rid of the majority of the pink. This'll also cut down on the amount of grease inside the dumpling.<br />
<br />
Cabbage: Boil in salted water for about 15 minutes, then allow to cool. Chop into fine pieces.<br />
<br />
Green Onion: Chop into small pieces.<br />
<br />
[[image:gyoza24ci.jpg]]<br />
<br />
Combine all the ingredients in a bowl and mix. Allow to set for an hour.<br />
<br />
[[image:gyoza37bi.jpg]]<br />
<br />
===Dough===<br />
Mix the flour and water together. Keep playing with it until you form a ball. I use a "packing" method myself - just start with the sticky dough in the middle and pack the flour onto it, then fold it over itself, squish down, and fold it again, then pack on some more flour and repeat (easier to do, than it is to read). When it is holding together, yet flakey, start pressing into a ball.<br />
<br />
Next kneed the dough for about 10 minutes. Lightly flour your counter - you only need about a pinch. Take the dough ball and slam it into your counter, punch it a few times and try to flatten it out a little. Using the bottom part of the palm of your hands, start pressing the dough away from you. Be rough with it, you want to stretch it and give it a good work out. Fold the dough in back towards you and turn 90 degrees. Repeat this procedure for the ten minutes. After a few minutes you should start to notice that the dough is getting a bit more elastic and easier to press out. The dough is ready when you are able to push lightly on it with your finger and it'll bounce back into shape, has no more stickyness to it, and is soft and smooth.<br />
<br />
[[image:gyoza48ed.jpg]]<br />
<br />
Finally, cover the dough with a damp towel for 10 minutes.<br />
<br />
===Making the Dumplings===<br />
<br />
Once your dough is ready, take it and begin make a dough dildo. Best way to do this is to keep twisting and pulling gently on the dough. Every now and then roll it on the counter (like rolling a cucumber) to keep it at even width. You can also flatten the ball a bit, and poke your fist through the center and shape the wheel using a pulling and twisting motion; then cut the ring and straighten it (whichever method is easiest for you). Either way it helps to coat your hands in oil to help keep the dough from drying out as you work. You want the dough to be about an inch in diameter.<br />
<br />
[[image:gyoza58dz.jpg]]<br />
<br />
When you have your dough dildo, cut it in 1/2 to 3/4 inch segments.<br />
<br />
[[image:gyoza64uz.jpg]]<br />
<br />
Take one segment (put the others under a damp towel) and roll it out into a thin sheet about 3 inches wide. Put a spoonful of the filling on it, and wet 1/2 half of the outer rim.<br />
<br />
[[image:gyoza77oe.jpg]]<br />
<br />
Fold the dumpling so that the ends meet, and press firmly to seal them. Then pleat the edges a few times to ensure a good seal. Repeat for the remainder of the segments.<br />
<br />
[[image:gyoza87us.jpg]]<br />
<br />
===Cooking the Dumplings===<br />
<br />
Heat some oil up in a pan, and place the gyoza on it with the folded side at the top. Brown the bottoms (3 to 5 minutes), then add 1/2 cup of water and quickly put the lid on. Steam them off for 5 minutes, then remove the lid. Let them fry for a couple more minutes, then carefully take them out of the pan.<br />
<br />
[[image:gyoza91nv.jpg]]<br />
<br />
===Dipping Sauce===<br />
Mix the dipping sauce ingredients together and let sit for an hour for flavor to mix.<br />
<br />
<br />
Serve. ''Enjoy!''<br />
<br />
[[image:gyoza101yd.jpg]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=User_talk:Toast&diff=12311User talk:Toast2009-11-30T01:31:16Z<p>Jiran: Forgot to sign my comment.</p>
<hr />
<div>== URL Rewriting/Search Indexing Mojo ==<br />
<br />
Hey Toast... I'm not sure if you realized this side effect of url rewriting, but it looks like you may have to work some more mojo in order to use robots.txt or submitting a sitemap to google. (See http://www.thinklemon.com/wiki/MediaWiki:Google_Sitemaps for a way to automagically generate a sitemap from Mediawiki and http://www.google.com/webmasters/sitemaps for some info on how google indexes the site). Being on a *NIX system, you might consider having a /wiki/ being in the url through a symbolic link intrepreted as a php file pointing to the /w/index.php. Just my 0.02$ <br />
Regards, [[User:Charlie|Charlie]] 21:38, 9 September 2006 (PDT)<br />
<br />
:Other notes... I'm not sure if it's your server or not, but upgrading to php 5 so you can upgrade to the latest 1.7.1 release or even the 1.8 alpha branch with all of the extensions out of subversion may be helpful down the line... (Can you tell I've been hacking at mediawiki all summer?) If you were to upgrade, you'll probably want to make MediaWiki namespace pages for the items you added to [[MediaWiki:Sidebar]] (like [[MediaWiki:sitesupport-url]] and [[MediaWiki:sitesupport]]). I'm not sure if those category links would cause problems, but if you tried to use an external link url, it'll try to do internationalization (in 1.8 alpha the different languages are intrepreted as subpages to the messages... see [[wikipedia:MediaWiki:mainpage/en]] vs. [[wikipedia:MediaWiki:mainpage/ru]]) and as a result will break the wiki. I'll stop rambling at you now. Regards, [[User:Charlie|Charlie]] 22:04, 9 September 2006 (PDT)<br />
<br />
I'll take a look, I'm swamped at the moment though, so it's probably a "In a few weeks" type thing. [[User:Toast|Toast]]<br />
<br />
==Categories and such==<br />
Hey on the one Cheese and Manicotti page I'm working on, what appropriate categories should I use for that? Italian, cheese, and the author's name? Also, the pictures on the page are a bit wacky. Any suggestions on how I can fix that? Aaand...when I transfer the information over, do you want me to copy it directly word for word and picture for picture? [[User:Ms. Happiness|Ms. Happiness]]<br />
<br />
== Deletion of articles ==<br />
<br />
Hey Toast, it looks like you deleted the articles Whoop-Juice and Shit Nuggets. I was wondering why that was ... they were in the GBSFood category and just needed to be moved over. Likewise, there are a lot of articles that I made for the GBSFood thing to serve as placeholders. [[User:Jiran|Jiran]] 01:31, 30 November 2009 (UTC)</div>Jiranhttp://goonswithspoons.com/w/index.php?title=User_talk:Toast&diff=12310User talk:Toast2009-11-30T00:27:33Z<p>Jiran: /* Deletion of articles */ new section</p>
<hr />
<div>== URL Rewriting/Search Indexing Mojo ==<br />
<br />
Hey Toast... I'm not sure if you realized this side effect of url rewriting, but it looks like you may have to work some more mojo in order to use robots.txt or submitting a sitemap to google. (See http://www.thinklemon.com/wiki/MediaWiki:Google_Sitemaps for a way to automagically generate a sitemap from Mediawiki and http://www.google.com/webmasters/sitemaps for some info on how google indexes the site). Being on a *NIX system, you might consider having a /wiki/ being in the url through a symbolic link intrepreted as a php file pointing to the /w/index.php. Just my 0.02$ <br />
Regards, [[User:Charlie|Charlie]] 21:38, 9 September 2006 (PDT)<br />
<br />
:Other notes... I'm not sure if it's your server or not, but upgrading to php 5 so you can upgrade to the latest 1.7.1 release or even the 1.8 alpha branch with all of the extensions out of subversion may be helpful down the line... (Can you tell I've been hacking at mediawiki all summer?) If you were to upgrade, you'll probably want to make MediaWiki namespace pages for the items you added to [[MediaWiki:Sidebar]] (like [[MediaWiki:sitesupport-url]] and [[MediaWiki:sitesupport]]). I'm not sure if those category links would cause problems, but if you tried to use an external link url, it'll try to do internationalization (in 1.8 alpha the different languages are intrepreted as subpages to the messages... see [[wikipedia:MediaWiki:mainpage/en]] vs. [[wikipedia:MediaWiki:mainpage/ru]]) and as a result will break the wiki. I'll stop rambling at you now. Regards, [[User:Charlie|Charlie]] 22:04, 9 September 2006 (PDT)<br />
<br />
I'll take a look, I'm swamped at the moment though, so it's probably a "In a few weeks" type thing. [[User:Toast|Toast]]<br />
<br />
==Categories and such==<br />
Hey on the one Cheese and Manicotti page I'm working on, what appropriate categories should I use for that? Italian, cheese, and the author's name? Also, the pictures on the page are a bit wacky. Any suggestions on how I can fix that? Aaand...when I transfer the information over, do you want me to copy it directly word for word and picture for picture? [[User:Ms. Happiness|Ms. Happiness]]<br />
<br />
== Deletion of articles ==<br />
<br />
Hey Toast, it looks like you deleted the articles Whoop-Juice and Shit Nuggets. I was wondering why that was ... they were in the GBSFood category and just needed to be moved over. Likewise, there are a lot of articles that I made for the GBSFood thing to serve as placeholders.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Tequila_Steak&diff=12143Tequila Steak2009-10-18T22:28:29Z<p>Jiran: Fixed formatting</p>
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<div>Recipe originally submitted to GBSFood by InediblePenguin, Submitted here by [[User:JohnnyTruant|JohnnyTruant]].<br />
<br />
So what do you do when you buy a fuckton of tiny steaks because they're cheap, but they're too cheap to really stand up to being eaten on their own and too much trouble to chop up into smaller bits for any other use? You marinate them and hope that makes them taste better, that's what. And if you use this recipe, then they WILL taste better, and you'll be all like WOO.<br />
<br />
Your ingredients:<br />
<br />
* Steak of your choice (I wouldn't bother getting any really good stuff, but don't get stew meat, either. I forget what cut this was, but I'll probably use a moderately nice sirloin or something next time.)<br />
* 1/4 cup tequila<br />
* 1/3 cup lime juice <br />
* Two tablespoons lemon juice<br />
* Roughly one tablespoon garlic salt (I wasn't paying attention and I think I may have ended up accidentally pouring in like two tablespoons.)<br />
* One tablespoon ground black pepper<br />
* One tablespoon crushed red pepper (not shown)<br />
<br />
[[image:Ingredientsts.jpg]]<br />
<br />
Mix ingredients together in a flat-bottomed, lidded container. Add the steaks.. In our case, the marinade came up over the tops of the steaks, so we could ignore it for a while. Your case may vary. If you have really thick steaks or very shallow marinade, you're going to have to go out and flip them over once in a while. Make sure your whole steak gets marinated or why are you even bothering? Seriously that's like Marinade 101, common sense here people. <br />
<br />
[[image:02soaking2op.jpg]]<br />
<br />
Put the lid on and stick it in the fridge. Go watch a movie or have sex or play Counterstrike for a couple of hours.<br />
<br />
[[image:03fridge6yt.jpg]]<br />
<br />
Do you have a cast iron pan? If you don't, you should get your ass off the couch and go buy one. You can't finish the recipe without a cast iron pan. Let the steaks finish marinating while you're out shopping.<br />
<br />
[[image:04pan3jd.jpg]]<br />
<br />
When you get back you need to add another 1/4 cup of tequila to your tummy.<br />
<br />
[[image:05drink0rg.jpg]]<br />
<br />
Get the steaks out of the marinade and put them on a plate. Add kosher salt and ground black pepper to each side of the steak. Keep the marinade handy, too.<br />
<br />
[[image:06season9de.jpg]]<br />
<br />
You're going to want to have a set of good, sturdy oven mitts handy. In fact, you might want to double-bag it - oven mitts AND pot holders. That cast iron is going to be very hot very soon.<br />
<br />
[[image:07potholders1cj.jpg]]<br />
<br />
Set the oven to the highest temperature you can get - 450 or 500. If you have the type of electric oven in which both heating coils turn on in the "bake" setting, then set it to Bake. If Bake only turns on the bottom coil, set it to Broil. If you don't know, use Broil. Leave the cast iron pan in it and let it heat up all the way. You may also need to preheat your burner.<br />
<br />
[[image:08panheat5vz.jpg]]<br />
<br />
Once it is insanely fucking hot, put the pan on the burner. <br />
<br />
[[image:09panburner1ix.jpg]]<br />
<br />
Slap the steak into the pan. Sear the steak for thirty seconds on each side. <br />
<br />
[[image:10sear6ts.jpg]]<br />
<br />
Spoon some of the marinade on top of the steaks, then put them back into the oven. Let them cook for a while, then flip them over, put another spoonful of marinade on, and pop them back in.<br />
<br />
[[image:11oven3vs.jpg]]<br />
<br />
Note on cooking times: The canonical cooking time is 2 minutes per side. This gives you a nice, rare steak. If your steak is really thick or you don't like it red, you may need to cook it longer. I like to cook it about 3 or 4 minutes per side, so most of the steak is light pink and it still bleeds when you cut it. Delivery McGee, who was in charge of the heavy lifting on this project while I stood idly by drinking tequila and taking pictures, likes his steaks well-done, and leaves them in about 5 minutes per side. If you have any doubts, pull them early and stab one to gauge whether you want it cooked more or not.<br />
<br />
When you're happy with the level of doneness, turn the oven off, remove the steaks from the pan, and put the pan back into the oven until it cools down. (500-degree cast iron can do surprising things to countertops.) Cover the steaks with tinfoil and let them sit for a minute or two. I'm not sure why we do that, but my mother and Alton Brown both told me to, so I do it.<br />
<br />
[[image:12foil8ub.jpg]]<br />
<br />
You're ready to eat!<br />
<br />
[[image:13yum5at.jpg]]<br />
<br />
These would probably go really well with some sort of southwestern Bobby Flay-style side dish, but I just made a baked potato.<br />
<br />
<br />
Note: This would probably be even more awesome with fresh minced or crushed garlic and some kosher salt in the marinade. Still, I used garlic salt because I didn't have any fresh cloves and was in no shape to drive to the grocer's, and it turned out delicious.<br />
<br />
[[Category:Steak]][[Category:Dinner]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Cran-Raspberry_Jam&diff=11963Cran-Raspberry Jam2009-08-26T01:51:26Z<p>Jiran: </p>
<hr />
<div>[[category:Xmas Jam Session]]<br />
[[category:Sam_I_Am's Recipes]]<br />
[[category:Cranberry]]<br />
[[category:Cranberry Iron Chef]]<br />
[[category:Raspberry]][[Category:Jams/Jellies]][[category:Preserves]]<br />
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].<br />
<br />
==Ingredients==<br />
<br />
*1 bag Cranberries<br />
*20 oz Frozen Raspberries<br />
*1/2 Orange Zest<br />
*1 C Water<br />
*5 C Sugar<br />
*1 pack Powdered Pectin<br />
<br />
==Method==<br />
<br />
Bring all of the above up to a boil, stirring periodically.<br />
<br />
[[image:Jam-3.jpg]]<br />
<br />
After it gets roiling, boil for another minute.<br />
<br />
[[image:Jam-4.jpg]]<br />
<br />
Sterilize your jars and funnel and clamps and ladle. I just washed them all in the dishwasher and then brought them to a boil in my monstrous canning kettle.<br />
<br />
[[image:Jam-2.jpg]]<br />
<br />
After the above have boiled for 10 minutes, turn off the heat and toss in the lids. (You don't want the lids to boil, because the sealing solution will melt off.)<br />
<br />
Remove the blistering hot clamps and then use those to remove the blistering hot jars. Use the funnel and ladle to load the jars to about 1/3" from the top.<br />
<br />
[[image:Jam-5.jpg]]<br />
<br />
Tighten the lids to finger-tight and put 'em back in the kettle. Boil for 15 minutes.<br />
<br />
[[image:Jam-6.jpg]]<br />
<br />
Serve. Or, don't for a couple years. :)<br />
<br />
[[image:Jam-0.jpg]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Cherry_Peach_Jam&diff=11962Cherry Peach Jam2009-08-26T01:51:11Z<p>Jiran: </p>
<hr />
<div>[[Category:Jams/Jellies]][[category:Preserves]][[category:Cherry]][[category:Peach]][[category:Toast's Recipes]]<br />
<br />
This is a really tasty sweet jam recipe that I adapted from a crazily overdone one I found elsewhere on the net. The cherry juice turns the peaches a beautiful ruby colour and the aroma while it's cooking is to die for.<br />
<br />
<br />
==Ingredients==<br />
<br />
*8 Normal Sized Peaches (Washed and pitted/chopped, I leave skins on but you can remove if you prefer)<br />
*2 Cups Cherries (chopped)<br />
*4 cups sugar<br />
*2 boxes pectin (peach jam takes extra pectin as there isn't a ton of natural<br />
*1/4 cup lime juice<br />
*Butter (optional, to remove scum)<br />
<br />
<br />
==Method==<br />
<br />
*Sterilize your jars and keep them nice and warm so the temperature shock of the hot jam doesn't shatter them.<br />
<br />
*Chop your fruit, then combine in blender or food processor. (You can also mash with a potato masher, but it takes a while)<br />
<br />
*Process until you hit the desired consistency, I like my jam a little chunky but you can get it as smooth as you want.<br />
<br />
*Move the fruit to a pot, add your pectin and lime juice.<br />
<br />
*Bring to a boil<br />
<br />
*Add the sugar, then bring to a rolling boil<br />
<br />
*Once it's boiling, cook while stirring vigourously for 5 minutes or so<br />
<br />
*The scum that forms at the top is harmless, but doesn't look very nice in your jam, stir in about a tbsp of butter and much of it will dissipate. If some remains you can add more butter, or remove it with a spoon.<br />
<br />
*Ladle hot jam into jars, ideally with a canning funnel, but you can do without.<br />
<br />
*Seal jars and process for 10 Minutes in a boiling water bath.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Category:Jams/Jellies&diff=11961Category:Jams/Jellies2009-08-26T01:50:25Z<p>Jiran: </p>
<hr />
<div>[[category:Recipes by Food Type]][[category:Preserves]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Brined,_Barbequed_Chicken&diff=11959Brined, Barbequed Chicken2009-08-26T01:45:48Z<p>Jiran: Turns out the category "BBQ" existed already.</p>
<hr />
<div>Submitted by [[:Category:Cthuluburger's Recipes|Cthuluburger]]<br />
<br />
I couldn't explain brining as well as [http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,734675,00.html this article does] so I'm not going to reinvent the wheel. If you have questions about the brining process, what it does exactly, and why you should brine lean meats, pork, poultry and seafood then I encourage you to read it. <br />
<br />
Quick excerpt for the non link clickers:<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Although brining is a simple technique, it's a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Ok so basically, a brine is a marinade with lots of salt and water the intent of which is not so much to alter the flavor of your food but to make it much more juicy when it's cooked. <br />
<br />
==Brining==<br />
<br />
First you need to find a suitable container for your brine. Remember it has to be large enough to allow your meat to be completely submerged in fluid. Avoid aluminum as that can alter the flavor of the meat. I took out the ceramic interior part out of a crock-pot to hold my chicken.<br />
<br />
My Brine:<br />
<br />
I made the brine last night after a few drinks. I was a blind chaotic god of brinery that wasn't much interested in following those "recipe" things so the list of ingredients and the approximate amounts may be slightly off.<br />
<br />
In my container I combined:<br />
*1 bunch of warm water.<br />
*1 cup kosher salt<br />
*1/2 cup sugar<br />
*1/2 a chopped up onion<br />
*1 big squirt from one of those plastic lime things<br />
*1/2 a can of frozen orange juice concentrate<br />
*Probably a quarter of a cup of juice from that old ass jar of jalapenos in the back of the fridge<br />
<br />
Stir that stuff up until your salt and sugar have dissolved. <br />
<br />
Next prep the chicken<br />
<br />
Wash your chicken and pat it dry and then we're going to come up with some junk to stuff inside your chicken.<br />
<br />
In a bowl I combined:<br />
*Tarragon<br />
*Sage<br />
*Cumin<br />
*Black pepper corns<br />
*Secret spices <br />
<br />
I just eyeballed the amounts and you can too. It's just the brine, relax it's going to be ok. The important part is water and salt, the rest is just whatever floats your boat<br />
<br />
Ok now take the spices and herbs that were combined and rub the inside of the chicken down with them. After it's rubbed down I put 1/2 of a chopped up onion and 2 quartered garlic cloves into the cavity.<br />
<br />
Now you want to submerge your chicken in your container full of brine. I found that I didn't have quite enough solution to submerge my bird so I added in some other fluids.. I put in some more water, a beer, and other stuff. At this time prety much whatever seemed like a good idea at that moment ended up in the pot. <br />
<br />
I weighed the bird down with a plate because the bird wanted to float. With the plate on top I covered the pot with some foil and put it in the fridge. You'll need lots of room so plan ahead. <br />
<br />
I really don't want to explain everything that happened in the kitchen last night and I'm pretty glad I didn't have the camera around but I can tell you some things to not do when brining a large bird.<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Tip of the day:<br />
If you think it's a good idea to wash out a trash bag, then put the trash bag into a big ass lobster pot, and then pour a couple of gallons of brine into your pot/bag you're starting down a path that will only lead to sorrow. There will be a mess. You will have to wash the floor and probably the counters as well. Even if you avoid a huge mess, will that really fit in your fridge? No, no it won't.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Go to sleep. Let that soak for as long as you can have it take up choice refrigerator real estate. I could only let it soak overnight so it was about 12 hours but 24 hours would be ideal. Another tip on brining, be careful if you buy a preseasoned bird, the process will make the meat salty so if it's already seasoned the results may be too salty for your taste.<br />
<br />
After you've let your bird soak it's time to take it out and drain the pot.<br />
<br />
==Cooking==<br />
<br />
You may want to roast yours but I'm butterflying mine so I can lay it flat in the smoker. Butterflying is a very simple process; I didn't have the camera around when I did this part so this reenactment will have to suffice.<br />
<br />
Take the chicken and place it on your cutting surface so that it's spine is facing up. Grasp it firmly and using cooking shears cut alongside both sides of the spine through the ribs, from cavity up to the neck. About half way through I have to turn it around and work from the opposite direction to get it done.<br />
<br />
Before:<br />
<br />
[[image:1623830_chickenbefore9ik.jpg]]<br />
<br />
After:<br />
<br />
[[image:1623830_chickenafter4qk.jpg]]<br />
<br />
Once you have separated the spine from the rest of the bird just put a hand on each side and spread it open. Flip the bird over and press down to flatten it. If you hear something crack it's probably the breastbone and that's fine. Now you have a butterflied bird that will lay nice and flat.<br />
<br />
I won't get into smoker startup procedures because there's already lots of good information about that and depending on what you have my method may not work best for you. Also, I really wasn't in the mood to worry about things like "temperature" today. I'm too busy for that level of detail .<br />
<br />
I like spraying things so after putting the chicken on the smoker at 12:00 I made a baste.<br />
<br />
Baste:<br />
*¼ cup orange juice<br />
*1 squirt of lime juice<br />
*2 or 3 shakes of sugar<br />
*Few shakes of garlic powder<br />
*1 glug of extra virgin olive oil<br />
*Couple of drops of soy sauce<br />
*Some more of that evil jalapeno juice<br />
<br />
3:00<br />
<br />
Let's take a look, I think I'm going to baste the chic..<br />
<br />
[[image:1623830_looksdone9by.jpg]]<br />
<br />
Ok, well, looks like it's all done to me since the "I'm done" thing is sticking up. I'm going to spray it with my baste anyways. Let's get it off the grill and hope we don't all get salmonella.<br />
<br />
Ok, when I tried to move it, the legs fell off. This is another good sign for the astute cook to pick up on that your food is done cooking.<br />
<br />
[[image:1623830_chickenbroken4ix.jpg]]<br />
<br />
Let's not forget the sausages that were hiding under the chicken. <br />
<br />
[[image:1623830_chicken38mh.jpg]]<br />
<br />
I didn't do anything with them, just sweet Italian sausages. They weren't quite done in the middle somehow so I wrapped them in aluminum foil with a little apple juice in the foil and stuck them in the oven for a little while on 350. The outsides were looking leathery and I wanted them to braise to completion so they wouldn't get too dry.<br />
<br />
This just goes to show that even if you do a half assed job of things, wing it as you go, and don't get emotionally involved you can still make delicious food that brings all the boys to the yard.<br />
<br />
Image linked for gigantic, pornographic, hot, dripping-wet chicken action.<br />
<br />
[[image:1623830_chickengasem7yi.jpg|thumb|left]]<br />
<br />
Delishious.<br />
<br />
[[Category:Chicken]][[category:BBQ]][[category:Main Course]][[category:Cthuluburger's Recipes]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Sweet_and_Sour_Pork&diff=11958Sweet and Sour Pork2009-08-26T01:03:33Z<p>Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1567512/ Category:Recipes_Still_Needed_From_GBSFoods</p>
<hr />
<div>http://stopfuckingposting.com/www.gbsfood.com/1567512/<br />
<br />
[[Category:Recipes_Still_Needed_From_GBSFoods]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Brined,_Barbequed_Chicken&diff=11957Brined, Barbequed Chicken2009-08-22T07:21:34Z<p>Jiran: </p>
<hr />
<div>Submitted by [[:Category:Cthuluburger's Recipes|Cthuluburger]]<br />
<br />
I couldn't explain brining as well as [http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,734675,00.html this article does] so I'm not going to reinvent the wheel. If you have questions about the brining process, what it does exactly, and why you should brine lean meats, pork, poultry and seafood then I encourage you to read it. <br />
<br />
Quick excerpt for the non link clickers:<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Although brining is a simple technique, it's a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Ok so basically, a brine is a marinade with lots of salt and water the intent of which is not so much to alter the flavor of your food but to make it much more juicy when it's cooked. <br />
<br />
==Brining==<br />
<br />
First you need to find a suitable container for your brine. Remember it has to be large enough to allow your meat to be completely submerged in fluid. Avoid aluminum as that can alter the flavor of the meat. I took out the ceramic interior part out of a crock-pot to hold my chicken.<br />
<br />
My Brine:<br />
<br />
I made the brine last night after a few drinks. I was a blind chaotic god of brinery that wasn't much interested in following those "recipe" things so the list of ingredients and the approximate amounts may be slightly off.<br />
<br />
In my container I combined:<br />
*1 bunch of warm water.<br />
*1 cup kosher salt<br />
*1/2 cup sugar<br />
*1/2 a chopped up onion<br />
*1 big squirt from one of those plastic lime things<br />
*1/2 a can of frozen orange juice concentrate<br />
*Probably a quarter of a cup of juice from that old ass jar of jalapenos in the back of the fridge<br />
<br />
Stir that stuff up until your salt and sugar have dissolved. <br />
<br />
Next prep the chicken<br />
<br />
Wash your chicken and pat it dry and then we're going to come up with some junk to stuff inside your chicken.<br />
<br />
In a bowl I combined:<br />
*Tarragon<br />
*Sage<br />
*Cumin<br />
*Black pepper corns<br />
*Secret spices <br />
<br />
I just eyeballed the amounts and you can too. It's just the brine, relax it's going to be ok. The important part is water and salt, the rest is just whatever floats your boat<br />
<br />
Ok now take the spices and herbs that were combined and rub the inside of the chicken down with them. After it's rubbed down I put 1/2 of a chopped up onion and 2 quartered garlic cloves into the cavity.<br />
<br />
Now you want to submerge your chicken in your container full of brine. I found that I didn't have quite enough solution to submerge my bird so I added in some other fluids.. I put in some more water, a beer, and other stuff. At this time prety much whatever seemed like a good idea at that moment ended up in the pot. <br />
<br />
I weighed the bird down with a plate because the bird wanted to float. With the plate on top I covered the pot with some foil and put it in the fridge. You'll need lots of room so plan ahead. <br />
<br />
I really don't want to explain everything that happened in the kitchen last night and I'm pretty glad I didn't have the camera around but I can tell you some things to not do when brining a large bird.<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Tip of the day:<br />
If you think it's a good idea to wash out a trash bag, then put the trash bag into a big ass lobster pot, and then pour a couple of gallons of brine into your pot/bag you're starting down a path that will only lead to sorrow. There will be a mess. You will have to wash the floor and probably the counters as well. Even if you avoid a huge mess, will that really fit in your fridge? No, no it won't.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Go to sleep. Let that soak for as long as you can have it take up choice refrigerator real estate. I could only let it soak overnight so it was about 12 hours but 24 hours would be ideal. Another tip on brining, be careful if you buy a preseasoned bird, the process will make the meat salty so if it's already seasoned the results may be too salty for your taste.<br />
<br />
After you've let your bird soak it's time to take it out and drain the pot.<br />
<br />
==Cooking==<br />
<br />
You may want to roast yours but I'm butterflying mine so I can lay it flat in the smoker. Butterflying is a very simple process; I didn't have the camera around when I did this part so this reenactment will have to suffice.<br />
<br />
Take the chicken and place it on your cutting surface so that it's spine is facing up. Grasp it firmly and using cooking shears cut alongside both sides of the spine through the ribs, from cavity up to the neck. About half way through I have to turn it around and work from the opposite direction to get it done.<br />
<br />
Before:<br />
<br />
[[image:1623830_chickenbefore9ik.jpg]]<br />
<br />
After:<br />
<br />
[[image:1623830_chickenafter4qk.jpg]]<br />
<br />
Once you have separated the spine from the rest of the bird just put a hand on each side and spread it open. Flip the bird over and press down to flatten it. If you hear something crack it's probably the breastbone and that's fine. Now you have a butterflied bird that will lay nice and flat.<br />
<br />
I won't get into smoker startup procedures because there's already lots of good information about that and depending on what you have my method may not work best for you. Also, I really wasn't in the mood to worry about things like "temperature" today. I'm too busy for that level of detail .<br />
<br />
I like spraying things so after putting the chicken on the smoker at 12:00 I made a baste.<br />
<br />
Baste:<br />
*¼ cup orange juice<br />
*1 squirt of lime juice<br />
*2 or 3 shakes of sugar<br />
*Few shakes of garlic powder<br />
*1 glug of extra virgin olive oil<br />
*Couple of drops of soy sauce<br />
*Some more of that evil jalapeno juice<br />
<br />
3:00<br />
<br />
Let's take a look, I think I'm going to baste the chic..<br />
<br />
[[image:1623830_looksdone9by.jpg]]<br />
<br />
Ok, well, looks like it's all done to me since the "I'm done" thing is sticking up. I'm going to spray it with my baste anyways. Let's get it off the grill and hope we don't all get salmonella.<br />
<br />
Ok, when I tried to move it, the legs fell off. This is another good sign for the astute cook to pick up on that your food is done cooking.<br />
<br />
[[image:1623830_chickenbroken4ix.jpg]]<br />
<br />
Let's not forget the sausages that were hiding under the chicken. <br />
<br />
[[image:1623830_chicken38mh.jpg]]<br />
<br />
I didn't do anything with them, just sweet Italian sausages. They weren't quite done in the middle somehow so I wrapped them in aluminum foil with a little apple juice in the foil and stuck them in the oven for a little while on 350. The outsides were looking leathery and I wanted them to braise to completion so they wouldn't get too dry.<br />
<br />
This just goes to show that even if you do a half assed job of things, wing it as you go, and don't get emotionally involved you can still make delicious food that brings all the boys to the yard.<br />
<br />
Image linked for gigantic, pornographic, hot, dripping-wet chicken action.<br />
<br />
[[image:1623830_chickengasem7yi.jpg|thumb|left]]<br />
<br />
Delishious.<br />
<br />
[[Category:Chicken]][[category:Barbeque]][[category:Main Course]][[category:Cthuluburger's Recipes]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Brined,_Barbequed_Chicken&diff=11956Brined, Barbequed Chicken2009-08-22T05:07:13Z<p>Jiran: </p>
<hr />
<div>I couldn't explain brining as well as [http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,734675,00.html this article does] so I'm not going to reinvent the wheel. If you have questions about the brining process, what it does exactly, and why you should brine lean meats, pork, poultry and seafood then I encourage you to read it. <br />
<br />
Quick excerpt for the non link clickers:<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Although brining is a simple technique, it's a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Ok so basically, a brine is a marinade with lots of salt and water the intent of which is not so much to alter the flavor of your food but to make it much more juicy when it's cooked. <br />
<br />
==Brining==<br />
<br />
First you need to find a suitable container for your brine. Remember it has to be large enough to allow your meat to be completely submerged in fluid. Avoid aluminum as that can alter the flavor of the meat. I took out the ceramic interior part out of a crock-pot to hold my chicken.<br />
<br />
My Brine:<br />
<br />
I made the brine last night after a few drinks. I was a blind chaotic god of brinery that wasn't much interested in following those "recipe" things so the list of ingredients and the approximate amounts may be slightly off.<br />
<br />
In my container I combined:<br />
*1 bunch of warm water.<br />
*1 cup kosher salt<br />
*1/2 cup sugar<br />
*1/2 a chopped up onion<br />
*1 big squirt from one of those plastic lime things<br />
*1/2 a can of frozen orange juice concentrate<br />
*Probably a quarter of a cup of juice from that old ass jar of jalapenos in the back of the fridge<br />
<br />
Stir that stuff up until your salt and sugar have dissolved. <br />
<br />
Next prep the chicken<br />
<br />
Wash your chicken and pat it dry and then we're going to come up with some junk to stuff inside your chicken.<br />
<br />
In a bowl I combined:<br />
*Tarragon<br />
*Sage<br />
*Cumin<br />
*Black pepper corns<br />
*Secret spices <br />
<br />
I just eyeballed the amounts and you can too. It's just the brine, relax it's going to be ok. The important part is water and salt, the rest is just whatever floats your boat<br />
<br />
Ok now take the spices and herbs that were combined and rub the inside of the chicken down with them. After it's rubbed down I put 1/2 of a chopped up onion and 2 quartered garlic cloves into the cavity.<br />
<br />
Now you want to submerge your chicken in your container full of brine. I found that I didn't have quite enough solution to submerge my bird so I added in some other fluids.. I put in some more water, a beer, and other stuff. At this time prety much whatever seemed like a good idea at that moment ended up in the pot. <br />
<br />
I weighed the bird down with a plate because the bird wanted to float. With the plate on top I covered the pot with some foil and put it in the fridge. You'll need lots of room so plan ahead. <br />
<br />
I really don't want to explain everything that happened in the kitchen last night and I'm pretty glad I didn't have the camera around but I can tell you some things to not do when brining a large bird.<br />
<br />
quote:<br />
--------------------------------------------------------------------------------<br />
Tip of the day:<br />
If you think it's a good idea to wash out a trash bag, then put the trash bag into a big ass lobster pot, and then pour a couple of gallons of brine into your pot/bag you're starting down a path that will only lead to sorrow. There will be a mess. You will have to wash the floor and probably the counters as well. Even if you avoid a huge mess, will that really fit in your fridge? No, no it won't.<br />
--------------------------------------------------------------------------------<br />
<br />
<br />
Go to sleep. Let that soak for as long as you can have it take up choice refrigerator real estate. I could only let it soak overnight so it was about 12 hours but 24 hours would be ideal. Another tip on brining, be careful if you buy a preseasoned bird, the process will make the meat salty so if it's already seasoned the results may be too salty for your taste.<br />
<br />
After you've let your bird soak it's time to take it out and drain the pot.<br />
<br />
==Cooking==<br />
<br />
You may want to roast yours but I'm butterflying mine so I can lay it flat in the smoker. Butterflying is a very simple process; I didn't have the camera around when I did this part so this reenactment will have to suffice.<br />
<br />
Take the chicken and place it on your cutting surface so that it's spine is facing up. Grasp it firmly and using cooking shears cut alongside both sides of the spine through the ribs, from cavity up to the neck. About half way through I have to turn it around and work from the opposite direction to get it done.<br />
<br />
Before:<br />
<br />
[[image:1623830_chickenbefore9ik.jpg]]<br />
<br />
After:<br />
<br />
[[image:1623830_chickenafter4qk.jpg]]<br />
<br />
Once you have separated the spine from the rest of the bird just put a hand on each side and spread it open. Flip the bird over and press down to flatten it. If you hear something crack it's probably the breastbone and that's fine. Now you have a butterflied bird that will lay nice and flat.<br />
<br />
I won't get into smoker startup procedures because there's already lots of good information about that and depending on what you have my method may not work best for you. Also, I really wasn't in the mood to worry about things like "temperature" today. I'm too busy for that level of detail .<br />
<br />
I like spraying things so after putting the chicken on the smoker at 12:00 I made a baste.<br />
<br />
Baste:<br />
*¼ cup orange juice<br />
*1 squirt of lime juice<br />
*2 or 3 shakes of sugar<br />
*Few shakes of garlic powder<br />
*1 glug of extra virgin olive oil<br />
*Couple of drops of soy sauce<br />
*Some more of that evil jalapeno juice<br />
<br />
3:00<br />
<br />
Let's take a look, I think I'm going to baste the chic..<br />
<br />
[[image:1623830_looksdone9by.jpg]]<br />
<br />
Ok, well, looks like it's all done to me since the "I'm done" thing is sticking up. I'm going to spray it with my baste anyways. Let's get it off the grill and hope we don't all get salmonella.<br />
<br />
Ok, when I tried to move it, the legs fell off. This is another good sign for the astute cook to pick up on that your food is done cooking.<br />
<br />
[[image:1623830_chickenbroken4ix.jpg]]<br />
<br />
Let's not forget the sausages that were hiding under the chicken. <br />
<br />
[[image:1623830_chicken38mh.jpg]]<br />
<br />
I didn't do anything with them, just sweet Italian sausages. They weren't quite done in the middle somehow so I wrapped them in aluminum foil with a little apple juice in the foil and stuck them in the oven for a little while on 350. The outsides were looking leathery and I wanted them to braise to completion so they wouldn't get too dry.<br />
<br />
This just goes to show that even if you do a half assed job of things, wing it as you go, and don't get emotionally involved you can still make delicious food that brings all the boys to the yard.<br />
<br />
Image linked for gigantic, pornographic, hot, dripping-wet chicken action.<br />
<br />
[[image:1623830_chickengasem7yi.jpg|thumb|left]]<br />
<br />
Delishious.<br />
<br />
[[Category:Chicken]][[category:Barbeque]][[category:Main Course]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Brined,_Barbequed_Chicken&diff=11954Brined, Barbequed Chicken2009-08-22T05:03:40Z<p>Jiran: </p>
<hr />
<div>I couldn't explain brining as well as [http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,734675,00.html this article does] so I'm not going to reinvent the wheel. If you have questions about the brining process, what it does exactly, and why you should brine lean meats, pork, poultry and seafood then I encourage you to read it. <br />
<br />
Quick excerpt for the non link clickers:<br />
<br />
quote:<br />
<br />
--------------------------------------------------------------------------------<br />
Although brining is a simple technique, it's a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.<br />
--------------------------------------------------------------------------------<br />
<br />
Ok so basically, a brine is a marinade with lots of salt and water the intent of which is not so much to alter the flavor of your food but to make it much more juicy when it's cooked. <br />
<br />
==Brining==<br />
<br />
First you need to find a suitable container for your brine. Remember it has to be large enough to allow your meat to be completely submerged in fluid. Avoid aluminum as that can alter the flavor of the meat. I took out the ceramic interior part out of a crock-pot to hold my chicken.<br />
<br />
My Brine:<br />
<br />
I made the brine last night after a few drinks. I was a blind chaotic god of brinery that wasn't much interested in following those "recipe" things so the list of ingredients and the approximate amounts may be slightly off.<br />
<br />
In my container I combined:<br />
*1 bunch of warm water.<br />
*1 cup kosher salt<br />
*1/2 cup sugar<br />
*1/2 a chopped up onion<br />
*1 big squirt from one of those plastic lime things<br />
*1/2 a can of frozen orange juice concentrate<br />
*Probably a quarter of a cup of juice from that old ass jar of jalapenos in the back of the fridge<br />
<br />
Stir that stuff up until your salt and sugar have dissolved. <br />
<br />
Next prep the chicken<br />
<br />
Wash your chicken and pat it dry and then we're going to come up with some junk to stuff inside your chicken.<br />
<br />
In a bowl I combined:<br />
*Tarragon<br />
*Sage<br />
*Cumin<br />
*Black pepper corns<br />
*Secret spices <br />
<br />
I just eyeballed the amounts and you can too. It's just the brine, relax it's going to be ok. The important part is water and salt, the rest is just whatever floats your boat<br />
<br />
Ok now take the spices and herbs that were combined and rub the inside of the chicken down with them. After it's rubbed down I put 1/2 of a chopped up onion and 2 quartered garlic cloves into the cavity.<br />
<br />
Now you want to submerge your chicken in your container full of brine. I found that I didn't have quite enough solution to submerge my bird so I added in some other fluids.. I put in some more water, a beer, and other stuff. At this time prety much whatever seemed like a good idea at that moment ended up in the pot. <br />
<br />
I weighed the bird down with a plate because the bird wanted to float. With the plate on top I covered the pot with some foil and put it in the fridge. You'll need lots of room so plan ahead. <br />
<br />
I really don't want to explain everything that happened in the kitchen last night and I'm pretty glad I didn't have the camera around but I can tell you some things to not do when brining a large bird.<br />
<br />
quote:<br />
<br />
--------------------------------------------------------------------------------<br />
Tip of the day:<br />
If you think it's a good idea to wash out a trash bag, then put the trash bag into a big ass lobster pot, and then pour a couple of gallons of brine into your pot/bag you're starting down a path that will only lead to sorrow. There will be a mess. You will have to wash the floor and probably the counters as well. Even if you avoid a huge mess, will that really fit in your fridge? No, no it won't.<br />
--------------------------------------------------------------------------------<br />
<br />
Go to sleep. Let that soak for as long as you can have it take up choice refrigerator real estate. I could only let it soak overnight so it was about 12 hours but 24 hours would be ideal. Another tip on brining, be careful if you buy a preseasoned bird, the process will make the meat salty so if it's already seasoned the results may be too salty for your taste.<br />
<br />
After you've let your bird soak it's time to take it out and drain the pot.<br />
<br />
==Cooking==<br />
<br />
You may want to roast yours but I'm butterflying mine so I can lay it flat in the smoker. Butterflying is a very simple process; I didn't have the camera around when I did this part so this reenactment will have to suffice.<br />
<br />
Take the chicken and place it on your cutting surface so that it's spine is facing up. Grasp it firmly and using cooking shears cut alongside both sides of the spine through the ribs, from cavity up to the neck. About half way through I have to turn it around and work from the opposite direction to get it done.<br />
<br />
Before:<br />
<br />
[[image:1623830_chickenbefore9ik.jpg]]<br />
<br />
After:<br />
<br />
[[image:1623830_chickenafter4qk.jpg]]<br />
<br />
Once you have separated the spine from the rest of the bird just put a hand on each side and spread it open. Flip the bird over and press down to flatten it. If you hear something crack it's probably the breastbone and that's fine. Now you have a butterflied bird that will lay nice and flat.<br />
<br />
I won't get into smoker startup procedures because there's already lots of good information about that and depending on what you have my method may not work best for you. Also, I really wasn't in the mood to worry about things like "temperature" today. I'm too busy for that level of detail .<br />
<br />
I like spraying things so after putting the chicken on the smoker at 12:00 I made a baste.<br />
<br />
Baste:<br />
*¼ cup orange juice<br />
*1 squirt of lime juice<br />
*2 or 3 shakes of sugar<br />
*Few shakes of garlic powder<br />
*1 glug of extra virgin olive oil<br />
*Couple of drops of soy sauce<br />
*Some more of that evil jalapeno juice<br />
<br />
3:00<br />
<br />
Let's take a look, I think I'm going to baste the chic..<br />
<br />
[[image:1623830_looksdone9by.jpg]]<br />
<br />
Ok, well, looks like it's all done to me since the "I'm done" thing is sticking up. I'm going to spray it with my baste anyways. Let's get it off the grill and hope we don't all get salmonella.<br />
<br />
Ok, when I tried to move it, the legs fell off. This is another good sign for the astute cook to pick up on that your food is done cooking.<br />
<br />
[[image:1623830_chickenbroken4ix.jpg]]<br />
<br />
Let's not forget the sausages that were hiding under the chicken. <br />
<br />
[[image:1623830_chicken38mh.jpg]]<br />
<br />
I didn't do anything with them, just sweet Italian sausages. They weren't quite done in the middle somehow so I wrapped them in aluminum foil with a little apple juice in the foil and stuck them in the oven for a little while on 350. The outsides were looking leathery and I wanted them to braise to completion so they wouldn't get too dry.<br />
<br />
This just goes to show that even if you do a half assed job of things, wing it as you go, and don't get emotionally involved you can still make delicious food that brings all the boys to the yard.<br />
<br />
Image linked for gigantic, pornographic, hot, dripping-wet chicken action.<br />
<br />
[[image:1623830_chickengasem7yi.jpg|thumb|left]]<br />
<br />
Delishious.<br />
<br />
[[Category:Chicken]][[category:Barbeque]][[category:Main Course]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Brined,_Barbequed_Chicken&diff=11953Brined, Barbequed Chicken2009-08-22T05:03:25Z<p>Jiran: </p>
<hr />
<div>http://stopfuckingposting.com/www.gbsfood.com/1623830/<br />
I couldn't explain brining as well as [http://www.cookinglight.com/cooking/cs/techniques/package/0,14343,734675,00.html this article does] so I'm not going to reinvent the wheel. If you have questions about the brining process, what it does exactly, and why you should brine lean meats, pork, poultry and seafood then I encourage you to read it. <br />
<br />
Quick excerpt for the non link clickers:<br />
<br />
quote:<br />
<br />
--------------------------------------------------------------------------------<br />
Although brining is a simple technique, it's a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.<br />
--------------------------------------------------------------------------------<br />
<br />
Ok so basically, a brine is a marinade with lots of salt and water the intent of which is not so much to alter the flavor of your food but to make it much more juicy when it's cooked. <br />
<br />
==Brining==<br />
<br />
First you need to find a suitable container for your brine. Remember it has to be large enough to allow your meat to be completely submerged in fluid. Avoid aluminum as that can alter the flavor of the meat. I took out the ceramic interior part out of a crock-pot to hold my chicken.<br />
<br />
My Brine:<br />
<br />
I made the brine last night after a few drinks. I was a blind chaotic god of brinery that wasn't much interested in following those "recipe" things so the list of ingredients and the approximate amounts may be slightly off.<br />
<br />
In my container I combined:<br />
*1 bunch of warm water.<br />
*1 cup kosher salt<br />
*1/2 cup sugar<br />
*1/2 a chopped up onion<br />
*1 big squirt from one of those plastic lime things<br />
*1/2 a can of frozen orange juice concentrate<br />
*Probably a quarter of a cup of juice from that old ass jar of jalapenos in the back of the fridge<br />
<br />
Stir that stuff up until your salt and sugar have dissolved. <br />
<br />
Next prep the chicken<br />
<br />
Wash your chicken and pat it dry and then we're going to come up with some junk to stuff inside your chicken.<br />
<br />
In a bowl I combined:<br />
*Tarragon<br />
*Sage<br />
*Cumin<br />
*Black pepper corns<br />
*Secret spices <br />
<br />
I just eyeballed the amounts and you can too. It's just the brine, relax it's going to be ok. The important part is water and salt, the rest is just whatever floats your boat<br />
<br />
Ok now take the spices and herbs that were combined and rub the inside of the chicken down with them. After it's rubbed down I put 1/2 of a chopped up onion and 2 quartered garlic cloves into the cavity.<br />
<br />
Now you want to submerge your chicken in your container full of brine. I found that I didn't have quite enough solution to submerge my bird so I added in some other fluids.. I put in some more water, a beer, and other stuff. At this time prety much whatever seemed like a good idea at that moment ended up in the pot. <br />
<br />
I weighed the bird down with a plate because the bird wanted to float. With the plate on top I covered the pot with some foil and put it in the fridge. You'll need lots of room so plan ahead. <br />
<br />
I really don't want to explain everything that happened in the kitchen last night and I'm pretty glad I didn't have the camera around but I can tell you some things to not do when brining a large bird.<br />
<br />
quote:<br />
<br />
--------------------------------------------------------------------------------<br />
Tip of the day:<br />
If you think it's a good idea to wash out a trash bag, then put the trash bag into a big ass lobster pot, and then pour a couple of gallons of brine into your pot/bag you're starting down a path that will only lead to sorrow. There will be a mess. You will have to wash the floor and probably the counters as well. Even if you avoid a huge mess, will that really fit in your fridge? No, no it won't.<br />
--------------------------------------------------------------------------------<br />
<br />
Go to sleep. Let that soak for as long as you can have it take up choice refrigerator real estate. I could only let it soak overnight so it was about 12 hours but 24 hours would be ideal. Another tip on brining, be careful if you buy a preseasoned bird, the process will make the meat salty so if it's already seasoned the results may be too salty for your taste.<br />
<br />
After you've let your bird soak it's time to take it out and drain the pot.<br />
<br />
==Cooking==<br />
<br />
You may want to roast yours but I'm butterflying mine so I can lay it flat in the smoker. Butterflying is a very simple process; I didn't have the camera around when I did this part so this reenactment will have to suffice.<br />
<br />
Take the chicken and place it on your cutting surface so that it's spine is facing up. Grasp it firmly and using cooking shears cut alongside both sides of the spine through the ribs, from cavity up to the neck. About half way through I have to turn it around and work from the opposite direction to get it done.<br />
<br />
Before:<br />
<br />
[[image:1623830_chickenbefore9ik.jpg]]<br />
<br />
After:<br />
<br />
[[image:1623830_chickenafter4qk.jpg]]<br />
<br />
Once you have separated the spine from the rest of the bird just put a hand on each side and spread it open. Flip the bird over and press down to flatten it. If you hear something crack it's probably the breastbone and that's fine. Now you have a butterflied bird that will lay nice and flat.<br />
<br />
I won't get into smoker startup procedures because there's already lots of good information about that and depending on what you have my method may not work best for you. Also, I really wasn't in the mood to worry about things like "temperature" today. I'm too busy for that level of detail .<br />
<br />
I like spraying things so after putting the chicken on the smoker at 12:00 I made a baste.<br />
<br />
Baste:<br />
*¼ cup orange juice<br />
*1 squirt of lime juice<br />
*2 or 3 shakes of sugar<br />
*Few shakes of garlic powder<br />
*1 glug of extra virgin olive oil<br />
*Couple of drops of soy sauce<br />
*Some more of that evil jalapeno juice<br />
<br />
3:00<br />
<br />
Let's take a look, I think I'm going to baste the chic..<br />
<br />
[[image:1623830_looksdone9by.jpg]]<br />
<br />
Ok, well, looks like it's all done to me since the "I'm done" thing is sticking up. I'm going to spray it with my baste anyways. Let's get it off the grill and hope we don't all get salmonella.<br />
<br />
Ok, when I tried to move it, the legs fell off. This is another good sign for the astute cook to pick up on that your food is done cooking.<br />
<br />
[[image:1623830_chickenbroken4ix.jpg]]<br />
<br />
Let's not forget the sausages that were hiding under the chicken. <br />
<br />
[[image:1623830_chicken38mh.jpg]]<br />
<br />
I didn't do anything with them, just sweet Italian sausages. They weren't quite done in the middle somehow so I wrapped them in aluminum foil with a little apple juice in the foil and stuck them in the oven for a little while on 350. The outsides were looking leathery and I wanted them to braise to completion so they wouldn't get too dry.<br />
<br />
This just goes to show that even if you do a half assed job of things, wing it as you go, and don't get emotionally involved you can still make delicious food that brings all the boys to the yard.<br />
<br />
Image linked for gigantic, pornographic, hot, dripping-wet chicken action.<br />
<br />
[[image:1623830_chickengasem7yi.jpg|thumb|left]]<br />
<br />
Delishious.<br />
<br />
[[Category:Chicken]][[category:Barbeque]][[category:Main Course]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chickengasem7yi.jpg&diff=11952File:1623830 chickengasem7yi.jpg2009-08-22T04:49:24Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chickenafter4qk.jpg&diff=11947File:1623830 chickenafter4qk.jpg2009-08-22T04:32:55Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chickenbefore9ik.jpg&diff=11948File:1623830 chickenbefore9ik.jpg2009-08-22T04:32:55Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chickenbroken4ix.jpg&diff=11949File:1623830 chickenbroken4ix.jpg2009-08-22T04:32:55Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chickengasem7yi.th.jpg&diff=11950File:1623830 chickengasem7yi.th.jpg2009-08-22T04:32:55Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_looksdone9by.jpg&diff=11951File:1623830 looksdone9by.jpg2009-08-22T04:32:55Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:1623830_chicken38mh.jpg&diff=11946File:1623830 chicken38mh.jpg2009-08-22T04:32:54Z<p>Jiran: </p>
<hr />
<div></div>Jiranhttp://goonswithspoons.com/w/index.php?title=Carne_Asada_and_Guacamole&diff=11738Carne Asada and Guacamole2009-05-28T20:33:44Z<p>Jiran: /* Equipment */</p>
<hr />
<div>[http://stopfuckingposting.com/www.gbsfood.com/1556382/|Original GBS Foods Article]<br />
<br />
[[Category:kiteless's Recipes]] [[category:Mexican]] [[category:Beef]] [[category:Avocado]] [[category:Dinner]] [[category: Side Dish]] [[category:Featured Recipes]]<br />
==Preamble==<br />
Let's make carne asada! Plus, bonus guacamole to go with it. You'll need to buy skirt steak, and only skirt steak, no other meat will do. You may need to call your local grocery store to see if they carry it, or visit an honest to goodness meat market. Do NOT get flank steak!<br />
<br />
Onward!<br />
<br />
==Ingredients==<br />
<br />
*A grill<br />
*1 lb skirt steak<br />
*sea or kosher salt<br />
*fresh peppercorns + grinder<br />
*cilantro<br />
*garlic<br />
*1 large lime<br />
*olive oil<br />
*cheap Mexican beer<br />
*good beer for you to drink<br />
<br />
[[image:asada10.jpg]]<br />
<br />
==Equipment==<br />
*cutting board<br />
*a large knife<br />
*container for marinating the meat<br />
<br />
<br />
Chop your garlic and cilantro. We're also making guacamole, where we'll also use garlic and cilantro, so chop extra.<br />
<br />
[[image:asada11.jpg]]<br />
<br />
Make sure you're drinking your beer!<br />
<br />
[[image:asada12.jpg]]<br />
<br />
Now add add a few cloves of garlic, a few tablespoons of cilantro, a splash of olive oil, the juice from half a lime, salt and pepper, and your Mexican beer to the meat. Rub it all into the meat (don't poke) and let it marinate in the fridge for about 6 hours.<br />
<br />
[[image:asada13.jpg]]<br />
<br />
Now we make guacamole. You'll now need 1 nice, large ripe avocado, cumin, coriander, chili powder, red pepper flakes, 1 good tomato, a shallot (optional), habanero sauce (also optional), and a serrano pepper which is not pictured. I prefer heirloom tomatoes, they're very expensive but infinitely better than typical tomatoes and have much more meat and a much much better flavor.<br />
<br />
[[image:asada14.jpg]]<br />
<br />
Look for avocados that are large, heavy for their size, free of blemishes and ever-so-slightly soft to the touch. To cut, slice in half around the pit, then WHACK a large heavy knife into the pit. Twist the pit and it will pop out on the knife.<br />
<br />
[[image:asada15.jpg]]<br />
<br />
Slice through the avocado lengthwise then widthwise, and you'll get nice cubes that come out very easily.<br />
<br />
[[image:asada16.jpg]]<br />
<br />
Peel, seed and chop about half a tomato. To peel, score the skin, blanche in hot water and then dunk in cold water. The peel comes off easily, but it also comes off easily on good, ripe tomatoes. Then cut in half and scoop the seeds out with your finger. Now you have lovely tomato meat without skin and without watery seeds!<br />
<br />
[[image:asada17.jpg]]<br />
<br />
Finely chop your tomato and shallot, and mince the hell out of about 1 clove of garlic. Also seed, remove the ribs and finely chop your serrano pepper (not shown). I highly suggest wearing gloves when chopping hot peppers, especially if you wear contacts as soap and water cannot and will not remove the capsaicin and you will burn the hell out of your eye. I am speaking from personal experience, unfortunately.<br />
<br />
[[image:asada18.jpg]]<br />
<br />
Mush up your avocado so it's pretty smooth, but leave some chunks. Now, add everything else: shallot, garlic, cilantro, juice of 1/2 lime, tomato, red pepper flakes to taste, serrano to taste (1/4 for mild, 1 for quite spicy), chili powder (about 1/2 tsp), coriander (a pinch), cumin (about 1/2 tsp), salt, pepper, and a dash of hot sauce.<br />
<br />
[[image:asada19.jpg]]<br />
<br />
Now cover it up and refrigerate it to let the flavors meld until you take out the carne asada to grill. Guacamole tastes best when it's cool, but not refrigerator cold. To prevent browning, put plastic wrap in contact with the guacamole. The browning is caused by oxidation, so cut out the access to oxygen, and viola, green guacamole! Putting in the pit to prevent oxidation is an old wives tale.<br />
<br />
[[image:asada20.jpg]]<br />
<br />
6 hours later, take out the marinated carne asada. Let it come to room temp for 20-30 minutes before grilling. During this time, heat up the grill. You'll want to cook quickly and directly on the hottest setting, or on some hot hot coals.<br />
<br />
Almost there...<br />
<br />
[[image:asada21.jpg]]<br />
<br />
Done! It should be still a little pink in the middle, but charred and crispy on the very ends. Cover with foil and let rest for 5-10 minutes so the meat can reabsorb its juices.<br />
<br />
[[image:asada22.jpg]]<br />
<br />
Slice AGAINST THE GRAIN (this is very very important) into thin strips and serve with tortillas, your tasty guacamole, and whatever else you like (lime, cilantro, sour cream, salsa, etc.)<br />
<br />
[[image:asada23.jpg]]<br />
<br />
[[image:asada24.jpg]]<br />
<br />
Yum.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Carne_Asada_and_Guacamole&diff=11737Carne Asada and Guacamole2009-05-28T20:33:13Z<p>Jiran: /* Ingredients */</p>
<hr />
<div>[http://stopfuckingposting.com/www.gbsfood.com/1556382/|Original GBS Foods Article]<br />
<br />
[[Category:kiteless's Recipes]] [[category:Mexican]] [[category:Beef]] [[category:Avocado]] [[category:Dinner]] [[category: Side Dish]] [[category:Featured Recipes]]<br />
==Preamble==<br />
Let's make carne asada! Plus, bonus guacamole to go with it. You'll need to buy skirt steak, and only skirt steak, no other meat will do. You may need to call your local grocery store to see if they carry it, or visit an honest to goodness meat market. Do NOT get flank steak!<br />
<br />
Onward!<br />
<br />
==Ingredients==<br />
<br />
*A grill<br />
*1 lb skirt steak<br />
*sea or kosher salt<br />
*fresh peppercorns + grinder<br />
*cilantro<br />
*garlic<br />
*1 large lime<br />
*olive oil<br />
*cheap Mexican beer<br />
*good beer for you to drink<br />
<br />
[[image:asada10.jpg]]<br />
<br />
==Equipment==<br />
cutting board<br />
a large knife<br />
container for marinating the meat<br />
<br />
<br />
Chop your garlic and cilantro. We're also making guacamole, where we'll also use garlic and cilantro, so chop extra.<br />
<br />
[[image:asada11.jpg]]<br />
<br />
Make sure you're drinking your beer!<br />
<br />
[[image:asada12.jpg]]<br />
<br />
Now add add a few cloves of garlic, a few tablespoons of cilantro, a splash of olive oil, the juice from half a lime, salt and pepper, and your Mexican beer to the meat. Rub it all into the meat (don't poke) and let it marinate in the fridge for about 6 hours.<br />
<br />
[[image:asada13.jpg]]<br />
<br />
Now we make guacamole. You'll now need 1 nice, large ripe avocado, cumin, coriander, chili powder, red pepper flakes, 1 good tomato, a shallot (optional), habanero sauce (also optional), and a serrano pepper which is not pictured. I prefer heirloom tomatoes, they're very expensive but infinitely better than typical tomatoes and have much more meat and a much much better flavor.<br />
<br />
[[image:asada14.jpg]]<br />
<br />
Look for avocados that are large, heavy for their size, free of blemishes and ever-so-slightly soft to the touch. To cut, slice in half around the pit, then WHACK a large heavy knife into the pit. Twist the pit and it will pop out on the knife.<br />
<br />
[[image:asada15.jpg]]<br />
<br />
Slice through the avocado lengthwise then widthwise, and you'll get nice cubes that come out very easily.<br />
<br />
[[image:asada16.jpg]]<br />
<br />
Peel, seed and chop about half a tomato. To peel, score the skin, blanche in hot water and then dunk in cold water. The peel comes off easily, but it also comes off easily on good, ripe tomatoes. Then cut in half and scoop the seeds out with your finger. Now you have lovely tomato meat without skin and without watery seeds!<br />
<br />
[[image:asada17.jpg]]<br />
<br />
Finely chop your tomato and shallot, and mince the hell out of about 1 clove of garlic. Also seed, remove the ribs and finely chop your serrano pepper (not shown). I highly suggest wearing gloves when chopping hot peppers, especially if you wear contacts as soap and water cannot and will not remove the capsaicin and you will burn the hell out of your eye. I am speaking from personal experience, unfortunately.<br />
<br />
[[image:asada18.jpg]]<br />
<br />
Mush up your avocado so it's pretty smooth, but leave some chunks. Now, add everything else: shallot, garlic, cilantro, juice of 1/2 lime, tomato, red pepper flakes to taste, serrano to taste (1/4 for mild, 1 for quite spicy), chili powder (about 1/2 tsp), coriander (a pinch), cumin (about 1/2 tsp), salt, pepper, and a dash of hot sauce.<br />
<br />
[[image:asada19.jpg]]<br />
<br />
Now cover it up and refrigerate it to let the flavors meld until you take out the carne asada to grill. Guacamole tastes best when it's cool, but not refrigerator cold. To prevent browning, put plastic wrap in contact with the guacamole. The browning is caused by oxidation, so cut out the access to oxygen, and viola, green guacamole! Putting in the pit to prevent oxidation is an old wives tale.<br />
<br />
[[image:asada20.jpg]]<br />
<br />
6 hours later, take out the marinated carne asada. Let it come to room temp for 20-30 minutes before grilling. During this time, heat up the grill. You'll want to cook quickly and directly on the hottest setting, or on some hot hot coals.<br />
<br />
Almost there...<br />
<br />
[[image:asada21.jpg]]<br />
<br />
Done! It should be still a little pink in the middle, but charred and crispy on the very ends. Cover with foil and let rest for 5-10 minutes so the meat can reabsorb its juices.<br />
<br />
[[image:asada22.jpg]]<br />
<br />
Slice AGAINST THE GRAIN (this is very very important) into thin strips and serve with tortillas, your tasty guacamole, and whatever else you like (lime, cilantro, sour cream, salsa, etc.)<br />
<br />
[[image:asada23.jpg]]<br />
<br />
[[image:asada24.jpg]]<br />
<br />
Yum.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Ma_Po_Tofu&diff=11650Ma Po Tofu2009-04-07T22:20:34Z<p>Jiran: </p>
<hr />
<div>[[Category:Chinese]]<br />
[[Category:Tofu]]<br />
[[Category:Complete Meals]]<br />
By [[User:PsychoAndy|PsychoAndy]][[Category:PsychoAndy's Recipes]] Uploaded by [[:User:madaslue|madaslue]]<br />
<br />
<br />
<br />
As part of Chinese Food Thursday (which i now deem due to the general tsos recipe posted earlier), I would like to present sorta americanized szechuan delights. Ma Po Tofu is one of my favorites; however, it looks like dog food/vomit mixed in with chunks of tofu. But trust me, it tastes good.<br />
<br />
For this recipe (assuming you're feeding yourself), you need:<br />
*half a pound of minced/ground pork<br />
*a square of tofu<br />
*a clove or two of garlic<br />
*scallions/green onions/spring onions<br />
*2 tablespoons of "ground bean sauce"<br />
*soy sauce<br />
*sesame oil<br />
*white pepper<br />
*a couple tablespoons of cornstarch<br />
*hot sriracha sauce or dried red chili peppers (optional).<br />
<br />
I'm trying to do the mise en place thing here. Those stale cinnamon rolls aren't involved, don't worry. I'm using chinatown ground pork, as opposed to swift brined ground pork, so it's really fatty, as you'll see later. The tofu I have is fried, but you can use regular. I suggest extra firm, since you don't want the tofu disentegrating when you stir it. I just smashed the garlic, since that's what asian people do, they're too lazy to mince. The green onions are added last; all you really do is chop them up into little 1/4 inch pieces.<br />
<br />
[[Image:ma_po_tofu_1.jpg]]<br />
<br />
This is my wok, and my ~8000 BTU burners. Sucks, but what can you do? Anyways, I heated up my wok until smoking, poured some vegetable oil in, and swirled it around. Once the oil starts smoking...<br />
<br />
[[Image:ma_po_tofu_2.jpg]]<br />
<br />
...throw in the garlic. You could mince it, but I'd rather do it in the pan. Garlic can and will burn, and it tastes kinda crappy, but the main purpose here is to flavor the oil with garlic. I leave my garlic in, but I think other people take it out so it don't burn.<br />
<br />
[[Image:ma_po_tofu_3.jpg]]<br />
<br />
Here, I just threw in the ground pork. Since ground stuff usually is in some sort of blob shape, I like to flatten it out by pressing it down with the wok shovel, so that more of it is in contact with the bottom of the wok. I also like to throw the garlic on top of it, so it doesn't burn and still provides garlicy anti-vampire charms.<br />
<br />
[[Image:ma_po_tofu_4.jpg]]<br />
<br />
If you don't use your shovel to break up the meat, it'll solidify, kinda like a burger. So I just kinda cut the meat up before it does that.<br />
<br />
[[Image:ma_po_tofu_5.jpg]]<br />
<br />
<br />
Now I'm just stirring around the meat, flipping it so it evenly cooks. This usually happens after 2-3 minutes, since my stove burner sucks ass and isn't hot enough.<br />
<br />
[[Image:ma_po_tofu_6.jpg]]<br />
<br />
So I was talking about the fat earlier. I'd say half of the pooled liquid is fat from the meat and the veg oil, and the other is fabulous pork juices. I dumped out a bunch of that, as I'm too young to die.<br />
<br />
[[Image:ma_po_tofu_7.jpg]]<br />
<br />
Then, I added the diced tofu, to let it heat up, you know. After that, you'd add some liquid; chinese restaurants will almost always add chicken stock, but you can just use water. Depending on how much sauce you like (i like my rice drowning in sauce), you can put in anywhere between 1-2 cups. This is regarding real stock/broth, don't throw in like, a boullion cube though, that's just wrong. That, and the bean sauce has tons of sodium anyways.<br />
<br />
[[Image:ma_po_tofu_8.jpg]]<br />
<br />
So here's the bean sauce. It says it's made out of ground soy beans, but that seems wrong to me, but I dunno. Any asian market should have this same brand of bean sauce, or you can just look for "mapo tofu sauce", which i've seen. Add 2 tablespoons of this sauce.<br />
<br />
[[Image:ma_po_tofu_9.jpg]]<br />
<br />
So here's what it should look like. The sauce should be very thin and brown, with the pork cooked and the tofu heated up, basically. You can taste the sauce and see if it needs more of the brown stuff or less. This is also when you'd add soy sauce if you want, white pepper, and sesame oil. A teaspoon or 2 of each should be sufficient.<br />
<br />
[[Image:ma_po_tofu_10.jpg]]<br />
<br />
i am not good at being clean oh no how did this get here<br />
<br />
[[Image:ma_po_tofu_11.jpg]]<br />
<br />
You can also add sriracha/chili garlic sauce/cock sauce. I prefer the chunky kind, myself.<br />
<br />
[[Image:ma_po_tofu_12.jpg]]<br />
<br />
I forgot to take pix of making a cornstarch slurry. You basically add a tablespoon or 2 of cornstarch into a bowl, and add 3-6 tablespoons of water. Stir it up, and you have cornstarch dissolved in water. Then, when the stuff in the wok is boiling, you'd pour it in gradually, a couple spoonfulls at a time, stirring so that it doesn't make lumps. Afterwards, it'll look something like this:<br />
<br />
[[Image:ma_po_tofu_13.jpg]]<br />
<br />
Add the diced up scallions. Throw it all over some nice white rice. I like my sriracha on the side, as you can see.<br />
<br />
[[Image:ma_po_tofu_14.jpg]]<br />
<br />
Once again, yes, I know this looks like dog food, but it tastes good, and it's somewhat healthy with the tofu or something i dont know. I'm a heathen and don't eat at a dinner table, so I dont have any table settings :(</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Ma_Po_Tofu&diff=11649Ma Po Tofu2009-04-07T20:52:49Z<p>Jiran: </p>
<hr />
<div>[[Category:Chinese]]<br />
[[Category:Tofu]]<br />
[[Category:Complete Meals]]<br />
By [[User:PsychoAndy|PsychoAndy]][[Category:PsychoAndy's Recipes]] Uploaded by [[:User:madaslue|madaslue]]<br />
<br />
<br />
<br />
As part of Chinese Food Thursday (which i now deem due to the general tsos recipe posted earlier), I would like to present sorta americanized szechuan delights. Ma Po Tofu is one of my favorites; however, it looks like dog food/vomit mixed in with chunks of tofu. But trust me, it tastes good.<br />
<br />
For this recipe (assuming you're feeding yourself), you need half a pound of minced/ground pork, a square of tofu, a clove or two of garlic, scallions/green onions/spring onions, 2 tablespoons of "ground bean sauce", soy sauce, sesame oil, white pepper, a couple tablespoons of cornstarch, and hot sriracha sauce or dried red chili peppers (optional).<br />
<br />
I'm trying to do the mise en place thing here. Those stale cinnamon rolls aren't involved, don't worry. I'm using chinatown ground pork, as opposed to swift brined ground pork, so it's really fatty, as you'll see later. The tofu I have is fried, but you can use regular. I suggest extra firm, since you don't want the tofu disentegrating when you stir it. I just smashed the garlic, since that's what asian people do, they're too lazy to mince. The green onions are added last; all you really do is chop them up into little 1/4 inch pieces.<br />
<br />
[[Image:ma_po_tofu_1.jpg]]<br />
<br />
This is my wok, and my ~8000 BTU burners. Sucks, but what can you do? Anyways, I heated up my wok until smoking, poured some vegetable oil in, and swirled it around. Once the oil starts smoking...<br />
<br />
[[Image:ma_po_tofu_2.jpg]]<br />
<br />
...throw in the garlic. You could mince it, but I'd rather do it in the pan. Garlic can and will burn, and it tastes kinda crappy, but the main purpose here is to flavor the oil with garlic. I leave my garlic in, but I think other people take it out so it don't burn.<br />
<br />
[[Image:ma_po_tofu_3.jpg]]<br />
<br />
Here, I just threw in the ground pork. Since ground stuff usually is in some sort of blob shape, I like to flatten it out by pressing it down with the wok shovel, so that more of it is in contact with the bottom of the wok. I also like to throw the garlic on top of it, so it doesn't burn and still provides garlicy anti-vampire charms.<br />
<br />
[[Image:ma_po_tofu_4.jpg]]<br />
<br />
If you don't use your shovel to break up the meat, it'll solidify, kinda like a burger. So I just kinda cut the meat up before it does that.<br />
<br />
[[Image:ma_po_tofu_5.jpg]]<br />
<br />
<br />
Now I'm just stirring around the meat, flipping it so it evenly cooks. This usually happens after 2-3 minutes, since my stove burner sucks ass and isn't hot enough.<br />
<br />
[[Image:ma_po_tofu_6.jpg]]<br />
<br />
So I was talking about the fat earlier. I'd say half of the pooled liquid is fat from the meat and the veg oil, and the other is fabulous pork juices. I dumped out a bunch of that, as I'm too young to die.<br />
<br />
[[Image:ma_po_tofu_7.jpg]]<br />
<br />
Then, I added the diced tofu, to let it heat up, you know. After that, you'd add some liquid; chinese restaurants will almost always add chicken stock, but you can just use water. Depending on how much sauce you like (i like my rice drowning in sauce), you can put in anywhere between 1-2 cups. This is regarding real stock/broth, don't throw in like, a boullion cube though, that's just wrong. That, and the bean sauce has tons of sodium anyways.<br />
<br />
[[Image:ma_po_tofu_8.jpg]]<br />
<br />
So here's the bean sauce. It says it's made out of ground soy beans, but that seems wrong to me, but I dunno. Any asian market should have this same brand of bean sauce, or you can just look for "mapo tofu sauce", which i've seen. Add 2 tablespoons of this sauce.<br />
<br />
[[Image:ma_po_tofu_9.jpg]]<br />
<br />
So here's what it should look like. The sauce should be very thin and brown, with the pork cooked and the tofu heated up, basically. You can taste the sauce and see if it needs more of the brown stuff or less. This is also when you'd add soy sauce if you want, white pepper, and sesame oil. A teaspoon or 2 of each should be sufficient.<br />
<br />
[[Image:ma_po_tofu_10.jpg]]<br />
<br />
i am not good at being clean oh no how did this get here<br />
<br />
[[Image:ma_po_tofu_11.jpg]]<br />
<br />
You can also add sriracha/chili garlic sauce/cock sauce. I prefer the chunky kind, myself.<br />
<br />
[[Image:ma_po_tofu_12.jpg]]<br />
<br />
I forgot to take pix of making a cornstarch slurry. You basically add a tablespoon or 2 of cornstarch into a bowl, and add 3-6 tablespoons of water. Stir it up, and you have cornstarch dissolved in water. Then, when the stuff in the wok is boiling, you'd pour it in gradually, a couple spoonfulls at a time, stirring so that it doesn't make lumps. Afterwards, it'll look something like this:<br />
<br />
[[Image:ma_po_tofu_13.jpg]]<br />
<br />
Add the diced up scallions. Throw it all over some nice white rice. I like my sriracha on the side, as you can see.<br />
<br />
[[Image:ma_po_tofu_14.jpg]]<br />
<br />
Once again, yes, I know this looks like dog food, but it tastes good, and it's somewhat healthy with the tofu or something i dont know. I'm a heathen and don't eat at a dinner table, so I dont have any table settings :(</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Sesame_Salmon&diff=11477Sesame Salmon2009-01-28T03:38:59Z<p>Jiran: Fixed the formatting re: images.</p>
<hr />
<div>This is a very quick recipe with the potential to be very delicious. Last time I had it, I made it with steamed rice and steamed broccoli, and it was delicious, but it would also be delicious on its own.<br />
<br />
<br />
== Ingredients ==<br />
<br />
*1 large Salmon fillet<br />
*Vegetable oil<br />
*Sesame seeds<br />
*1 large lime or lemon<br />
*salt & pepper<br />
<br />
== Method ==<br />
<br />
Before you start, begin pre-heating your oven to 450ºF (we're going to bake, not broil).<br />
<br />
Cut the salmon fillet into some size that you would find reasonable for a person to put on their plate at one time. Mine were about 3-4 inches long each. Rinse the salmon chunks.<br />
<br />
Next, pour a whole bunch of sesame seeds onto a plate, preferably one with a lip so that you can slide the salmon around a bit.<br />
<br />
Next, put some vegetable oil (enough to cover maybe half the pan, but you can always add more later) onto a pan, and heat at med-high heat for 2-3 minutes. You don't want the oil boiling or smoking.<br />
<br />
Take a salmon chunk, and press one side of it down into the sesame seeds. Don't press so hard as to disfigure the fragile, tender little chunk of salmon, but make sure you get plenty of the seeds to stick to the side of the fillet.<br />
<br />
[[Image:Ss_1-01.jpg]]<br />
<br />
Take the now sesame-encrusted chunk of salmon, and put it on the hot pan of oil, with the seeds down. Let it cook for 2-3 minutes, until the seeds are a nice golden color. Depending on the sizes of your pan and the your salmon chunks, you may be able to do more than one chunk at a time.<br />
<br />
[[Image:Ss_2-01.jpg]]<br />
<br />
When the seeds are golden, set the chunk down on an oven safe plate or bowl, seeds facing down. Finish preparing all your salmon this way. Then, when you have a nice collection of lopsidedly cooked salmon chunks, put your plate of salmon into the oven.<br />
<br />
[[Image:Ss_3-01.jpg]]<br />
<br />
After about 5 minutes, your fish should be ready. You can poke it to check the tenderness.<br />
<br />
== Serving ==<br />
<br />
Remove from the oven, and serve with lime (or lemon), salt, and pepper. I let my diners put those on themselves, to their liking. If you cooked it right, you won't need to give people knives, because the salmon will be that tender!<br />
[[Image:Ss_4-01.jpg]]<br />
[[Category:Salmon]][[Category:Garymm's_Recipes]][[Category:Main_Course]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Simple_Egg/Rice_Stir-Fry&diff=11369Simple Egg/Rice Stir-Fry2008-11-12T18:26:16Z<p>Jiran: </p>
<hr />
<div>Recipe originally submitted to GBSFood by Meruh, Submitted here by JohnnyTruant.<br />
<br />
After seeing all these way too delicious cooking threads knowing that I am way to lazy to cook some of what has come through (no offense, it looks yummy), I decided to contribute with a very simple Egg/Rice Stir-Fry recipe.<br />
<br />
First get your ingredients (Serves 1):<br />
*2-3 Eggs<br />
*1 bowl of cooked rice<br />
<br />
[[image:Eggsrice1.jpg]]<br />
<br />
Optional:<br />
*Salt<br />
*Pepper<br />
<br />
[[image:Optsaltpep.jpg]]<br />
<br />
First, start heating up the pan. Medium heat is good because you don't want to over cook your eggs.<br />
<br />
[[image:ovenargghh.jpg]]<br />
<br />
When the pan is warm (not hot, warm) pour some vegetable oil (or whatever is your preference for eggs) and lube up the pan.<br />
<br />
[[image:panoil.jpg]]<br />
<br />
When the pan is well lubricated, crack two eggs ONLY into the pan (the third one is for later) and begin to cook them over-easy.<br />
<br />
[[image:overezmm.jpg]]<br />
^^ This is usually the point where I flip the eggs over, when they are still runny.<br />
<br />
When your eggs are the same runny texture on both sides<br />
<br />
[[image:foldedeggs.jpg]]<br />
<br />
Turn the heat down<br />
<br />
[[image:ovenagaindd.jpg]]<br />
<br />
And add your rice to the mix and start breaking the rice up.<br />
<br />
[[image:throwricein.jpg]]<br />
<br />
Start breaking the yokes into the rice and stir the whole shit up.<br />
<br />
[[image:mmmeggs.jpg]]<br />
[[image:mmmeggs2.jpg]]<br />
<br />
Once everything is fully blended, crack that third egg on top of what you've got in the pan.<br />
<br />
[[image:crackthateggwhip.jpg]]<br />
<br />
Let it sit for about a half a minute, then break that egg yolk up and mix it all together.<br />
<br />
[[image:secretofooze.jpg]]<br />
<br />
By now your rice mix should have a consistency which looks like a pile of snot. Now is the time to add however much salt and pepper you like. I tend toward way too much of both, but to me and my high tolerance for salt, it's yummy.<br />
<br />
[[image:looksgood.jpg]]<br />
<br />
Mix it up a few times, letting it sit between stirring. When your rice looks greasy and not snotty, it's finished and ready to go onto/into the plate/bowl.<br />
<br />
[[image:plated.jpg]]<br />
<br />
Don't forget to turn off the stove!<br />
<br />
[[image:damngoodya.jpg]]<br />
<br />
To make this recipe more healthy, just use common sense: add vegetables, use less eggs, use grain/white rice or brown rice. In this case I used all white rice, which isn't exactly healthy, but delicious nevertheless.<br />
<br />
*I recommend using fresh sticky rice. Today I used rice that had been sitting out and probably was a day old. There's nothing wrong with day old rice, but mixing everything will be easier with sticky rice, because the older the rice is, the less tendency it has to break up well.<br />
<br />
Also, sorry for the blurriness of some of the pictures. My allergies have been rampant and I'm on medication.<br />
<br />
[[Category:Eggs]][[Category:Breakfast]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Simple_Egg/Rice_Stir-Fry&diff=11368Simple Egg/Rice Stir-Fry2008-11-12T18:26:00Z<p>Jiran: Fixed some formatting and clarification</p>
<hr />
<div>Recipe originally submitted to GBSFood by Meruh, Submitted here by JohnnyTruant.<br />
<br />
After seeing all these way too delicious cooking threads knowing that I am way to lazy to cook some of what has come through (no offense, it looks yummy), I decided to contribute with a very simple Egg/Rice Stir-Fry recipe.<br />
<br />
First get your ingredients (Serves 1):<br />
*2-3 Eggs<br />
*1 bowl of cooked rice<br />
<br />
[[image:Eggsrice1.jpg]]<br />
<br />
Optional:<br />
Salt, Pepper<br />
<br />
[[image:Optsaltpep.jpg]]<br />
<br />
First, start heating up the pan. Medium heat is good because you don't want to over cook your eggs.<br />
<br />
[[image:ovenargghh.jpg]]<br />
<br />
When the pan is warm (not hot, warm) pour some vegetable oil (or whatever is your preference for eggs) and lube up the pan.<br />
<br />
[[image:panoil.jpg]]<br />
<br />
When the pan is well lubricated, crack two eggs ONLY into the pan (the third one is for later) and begin to cook them over-easy.<br />
<br />
[[image:overezmm.jpg]]<br />
^^ This is usually the point where I flip the eggs over, when they are still runny.<br />
<br />
When your eggs are the same runny texture on both sides<br />
<br />
[[image:foldedeggs.jpg]]<br />
<br />
Turn the heat down<br />
<br />
[[image:ovenagaindd.jpg]]<br />
<br />
And add your rice to the mix and start breaking the rice up.<br />
<br />
[[image:throwricein.jpg]]<br />
<br />
Start breaking the yokes into the rice and stir the whole shit up.<br />
<br />
[[image:mmmeggs.jpg]]<br />
[[image:mmmeggs2.jpg]]<br />
<br />
Once everything is fully blended, crack that third egg on top of what you've got in the pan.<br />
<br />
[[image:crackthateggwhip.jpg]]<br />
<br />
Let it sit for about a half a minute, then break that egg yolk up and mix it all together.<br />
<br />
[[image:secretofooze.jpg]]<br />
<br />
By now your rice mix should have a consistency which looks like a pile of snot. Now is the time to add however much salt and pepper you like. I tend toward way too much of both, but to me and my high tolerance for salt, it's yummy.<br />
<br />
[[image:looksgood.jpg]]<br />
<br />
Mix it up a few times, letting it sit between stirring. When your rice looks greasy and not snotty, it's finished and ready to go onto/into the plate/bowl.<br />
<br />
[[image:plated.jpg]]<br />
<br />
Don't forget to turn off the stove!<br />
<br />
[[image:damngoodya.jpg]]<br />
<br />
To make this recipe more healthy, just use common sense: add vegetables, use less eggs, use grain/white rice or brown rice. In this case I used all white rice, which isn't exactly healthy, but delicious nevertheless.<br />
<br />
*I recommend using fresh sticky rice. Today I used rice that had been sitting out and probably was a day old. There's nothing wrong with day old rice, but mixing everything will be easier with sticky rice, because the older the rice is, the less tendency it has to break up well.<br />
<br />
Also, sorry for the blurriness of some of the pictures. My allergies have been rampant and I'm on medication.<br />
<br />
[[Category:Eggs]][[Category:Breakfast]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Vodka_Sauce_by_Shakerpenguin&diff=10789Vodka Sauce by Shakerpenguin2008-08-08T20:41:18Z<p>Jiran: </p>
<hr />
<div>[[category:Pasta Sauces]] [[category:Sauces]] [[category:Tomato]][[category:Italian]] [[category:Vegetarian]][[category:Alcohol]][[category:shakerpenguin's Recipes]] __FORCETOC__ __NOEDITSECTION__<br />
Submitted by [[:Category:shakerpenguin's Recipes|shakerpenguin]] Uploaded by [[:User:madaslue|madaslue]]<br />
<br />
SO. Inspired by the vodka sauce thread, and the couple recipes posted there (thanks squirrellypoo), I decided to make pasta tonight. I made it, and it was good, but then after eating I learned that I'm going to be an aunt. FUCKING FUCK FUCK. So that put me in a bad mood, and I was glad I had already eaten.<br />
<br />
[RANT (skip if you don't care!)]<br />
<br />
And so you don't think I'm a horrible monster for not being happy for my brother, here's the quick backstory: She's in school, my brother's in 2nd year of law school. She's 22, he's 28. They got married a month ago. They have NO money. My dad pays for a lot of their shit, and shouldn't. They had a HUGE wedding. She's an attention whore. She claimed to be on birth control pills, they claim this was an accident, and they always said they were waiting till both were out of school for kids. Now she most likely won't get a job, and he's left to finish law school, pay her $2k of student loans every MONTH, and mommie and the baby have to go on welfare. Yes, we think she intentionally stopped taking her birth control and didn't tell my brother.<br />
<br />
[END RANT]<br />
<br />
ON TO COOKING!<br />
<br />
==Ingredients==<br />
[[Image:Vodka_sauce_1.jpg]]<br />
<br />
* Tomatoes, crushed or puree. I also added a drained can of diced, for texture.<br />
* Vodka!<br />
* Half and half or cream<br />
* Onion<br />
* Garlic<br />
* Oregano<br />
* Fresh Basil<br />
* Pepper Flakes<br />
* Mushrooms (not pictured, they were hiding in my fridge!)<br />
* Salt, Pepper<br />
* Parmesan<br />
<br />
==Method==<br />
Chop your onion, mushrooms, and garlic if you're not using a press or something. Brown the onion for a minute or two, then add the mushrooms and garlic, and brown over high heat (I also used the same pan as the chicken, for extra yummy fond)<br />
<br />
[[Image:Vodka_sauce_3.jpg]]<br />
<br />
Add the can(s) of tomatoes, some red pepper flakes, oregano, salt and pepper.<br />
<br />
[[Image:Vodka_sauce_4.jpg]]<br />
<br />
Cook that puppy for a while, so it reduces a good amount. You'll be adding a lot more liquid in the vodka and cream at the end, so you'll want it thick. Your pasta water should be boiling by now too, so cook that stuff!<br />
<br />
[[Image:Vodka_sauce_5.jpg]]<br />
<br />
In lieu of a pet picture, here is the happy fucking couple:<br />
<br />
[[Image:Vodka_sauce_6.jpg]]<br />
<br />
Add about a half to 3/4 of a cup of vodka. Cook for at least 5 minutes over medium heat. Add about a cup of whichever dairy product you choose to use, and simmer gently for another few minutes till it's all together and yummy. (chicken pictured from original recipe)<br />
<br />
[[Image:Vodka_sauce_7.jpg]]<br />
<br />
Chop or tear your basil, and add at the last minute, just to wilt it. MMM, basil.<br />
<br />
[[Image:Vodka_sauce_8.jpg]]<br />
<br />
MONEY SHOT (sorry no money shots of the happy fucking couple)<br />
<br />
[[Image:Vodka_sauce_10.jpg]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Vodka_Sauce_by_Shakerpenguin&diff=10788Vodka Sauce by Shakerpenguin2008-08-08T20:40:44Z<p>Jiran: Fixed layout with pictures etc.</p>
<hr />
<div>[[category:Pasta Sauces]] [[category:Sauces]] [[category:Tomato]][[category:Italian]] [[category:Vegetarian]][[category:Alcohol]][[category:shakerpenguin's Recipes]] __FORCETOC__ __NOEDITSECTION__<br />
<br />
<br />
__FORCETOC__<br />
Submitted by [[:Category:shakerpenguin's Recipes|shakerpenguin]] Uploaded by [[:User:madaslue|madaslue]]<br />
<br />
SO. Inspired by the vodka sauce thread, and the couple recipes posted there (thanks squirrellypoo), I decided to make pasta tonight. I made it, and it was good, but then after eating I learned that I'm going to be an aunt. FUCKING FUCK FUCK. So that put me in a bad mood, and I was glad I had already eaten.<br />
<br />
[RANT (skip if you don't care!)]<br />
<br />
And so you don't think I'm a horrible monster for not being happy for my brother, here's the quick backstory: She's in school, my brother's in 2nd year of law school. She's 22, he's 28. They got married a month ago. They have NO money. My dad pays for a lot of their shit, and shouldn't. They had a HUGE wedding. She's an attention whore. She claimed to be on birth control pills, they claim this was an accident, and they always said they were waiting till both were out of school for kids. Now she most likely won't get a job, and he's left to finish law school, pay her $2k of student loans every MONTH, and mommie and the baby have to go on welfare. Yes, we think she intentionally stopped taking her birth control and didn't tell my brother.<br />
<br />
[END RANT]<br />
<br />
ON TO COOKING!<br />
<br />
==Ingredients==<br />
[[Image:Vodka_sauce_1.jpg]]<br />
<br />
* Tomatoes, crushed or puree. I also added a drained can of diced, for texture.<br />
* Vodka!<br />
* Half and half or cream<br />
* Onion<br />
* Garlic<br />
* Oregano<br />
* Fresh Basil<br />
* Pepper Flakes<br />
* Mushrooms (not pictured, they were hiding in my fridge!)<br />
* Salt, Pepper<br />
* Parmesan<br />
<br />
==Method==<br />
Chop your onion, mushrooms, and garlic if you're not using a press or something. Brown the onion for a minute or two, then add the mushrooms and garlic, and brown over high heat (I also used the same pan as the chicken, for extra yummy fond)<br />
<br />
[[Image:Vodka_sauce_3.jpg]]<br />
<br />
Add the can(s) of tomatoes, some red pepper flakes, oregano, salt and pepper.<br />
<br />
[[Image:Vodka_sauce_4.jpg]]<br />
<br />
Cook that puppy for a while, so it reduces a good amount. You'll be adding a lot more liquid in the vodka and cream at the end, so you'll want it thick. Your pasta water should be boiling by now too, so cook that stuff!<br />
<br />
[[Image:Vodka_sauce_5.jpg]]<br />
<br />
In lieu of a pet picture, here is the happy fucking couple:<br />
<br />
[[Image:Vodka_sauce_6.jpg]]<br />
<br />
Add about a half to 3/4 of a cup of vodka. Cook for at least 5 minutes over medium heat. Add about a cup of whichever dairy product you choose to use, and simmer gently for another few minutes till it's all together and yummy. (chicken pictured from original recipe)<br />
<br />
[[Image:Vodka_sauce_7.jpg]]<br />
<br />
Chop or tear your basil, and add at the last minute, just to wilt it. MMM, basil.<br />
<br />
[[Image:Vodka_sauce_8.jpg]]<br />
<br />
MONEY SHOT (sorry no money shots of the happy fucking couple)<br />
<br />
[[Image:Vodka_sauce_10.jpg]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Category:Casserole&diff=10787Category:Casserole2008-08-08T20:35:23Z<p>Jiran: I don't think Casserole is a type of cuisine</p>
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<div>[[Category:Recipes by Food Type]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Caramelized_Figs&diff=10204Caramelized Figs2008-07-16T04:09:28Z<p>Jiran: </p>
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<div>[[category:Hopper's Recipes]] [[category:Iron Chef SA 028:Balsamic Battle]] [[category:Balsamic to the bitter(sweet) end]] [[category:Balsamic]] [[category:Figs]] [[category:Dessert]] [[category:Easy]]<br />
__FORCETOC____NOEDITSECTION__<br />
Part of [[:category:Hopper's Recipes|Hopper's]] [[:category:Balsamic to the bitter(sweet) end|entry]] in [[:category:Iron Chef SA 028:Balsamic Battle|Iron Chef SA 028:Balsamic Battle]]<br />
<br />
[[image:balsfigs1.jpg]]<br />
<br />
==Ingredients==<br />
<br />
*4 figs<br />
*butter<br />
*vanilla ice cream<br />
*sugar<br />
*1 tbsp balsamic vinegar<br />
*4cl grappa<br />
*pinch rosemary<br />
<br />
==Instructions==<br />
<br />
Wash figs, and cut up into eight slices each.<br />
<br />
Slowly heat up a slice of butter in a pan (low heat). Add figs let sit in butter for 1 minute on each side, add rosemary and sprinkle figs with sugar and let caramelize.<br />
Deglaze with balsamic vinegar and grappa.<br />
Take figs out of the pan and set aside.<br />
Let sauce boil down a little.<br />
<br />
[[image:balsfigs2.jpg]]<br />
<br />
Serve figs while still warm, on a plate with vanilla ice cream and sprinkled with sauce from pan. If you want you can add fresh fig halves as well.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Buffalo_Wings_with_Blue_Cheese_Dressing&diff=9982Buffalo Wings with Blue Cheese Dressing2008-07-12T12:46:43Z<p>Jiran: Cleaned up the formatting a bit</p>
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<div>[[category:pr0k's Recipes]][[category:Chicken]][[category:American]][[category:Appetizer]]<br />
__FORCETOC__ __NOEDITSECTION__<br />
Tangy, spicy, crispy, chewy morsels of everything that is good about life. <br />
<br />
<blockquote>Buffalo Wings...were first prepared at the Anchor Bar on Main Street, near the corner of North Street, in Buffalo, New York on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in hot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit.</blockquote> <br />
[http://en.wikipedia.org/wiki/Buffalo_wing Wikipedia:Buffalo Wings]<br />
<br />
==Ingredients==<br />
<br />
In order to make buffalo wings you will need:<br />
<br />
[[{{ns:6}}:DSC01603_s.jpg]]<br />
<br />
*Frank's Red Hot brand cayenne pepper sauce. No other sauce will do, sorry, not even the sauce they sell at the Anchor Bar. Not even Franks "Buffalo Wing Sauce" which has fake butter stuff in it. You don't need that. You need:<br />
<br />
[[{{ns:6}}:DSC01605_s.jpg]]<br />
<br />
*Melted butter.<br />
<br />
[[{{ns:6}}:DSC01606_s.jpg]]<br />
<br />
*A deep fryer. Do not even try to bake, broil or grill these things. You can, and they can be good, but do not under any circumstances call them Buffalo wings. Fill that motherfucker to the fill line with oil and preheat to 360 - 370F (180 - 190C)<br />
<br />
If you don't have a deep fryer, you can make do with <br />
<br />
[[{{ns:6}}:Pr0kcook2.jpg]]<br />
<br />
*1. a large heavy pot, a<br />
*2. a candy thermometer OR<br />
*3. a probe thermometer<br />
*4. oil (peanut is good but any deep-fryer-worthy shortening is fine really)<br />
*5. a spider<br />
*6 - 9 stuff that will be covered later. That picture was from a 2004 post about doing it without a fryer. <br />
<br />
But this way is a pain in the ass and you stand a decent chance of setting your house on fire if you don't know what you're doing, so don't.<br />
<br />
[[{{ns:6}}:DSC01607_s.jpg]]<br />
<br />
*A bunch of chicken wings, separated into wing and "drummette" sections, wingtips removed. <br />
<br />
What? You went to the store on superbowl morning and they didn't have the wings prepared that way, just whole chicken wings? Don't fret, you can do it yourself. I prepped 10 lbs (4.5 kg) this way in about 20 minutes. You just need a sharp chef's knife or boning knife.<br />
<br />
==How to Prepare Unprepared Chicken Wings==<br />
<br />
[[{{ns:6}}:DSC01608_s.jpg]]<br />
<br />
Stretch the wing open like a "V" and cut down the middle of the skin flap to the main joint. At this point you could disjoint the wing with both hands, and cut the wing really easily; but, that would take for fucking ever, so<br />
<br />
[[{{ns:6}}:DSC01611_s.jpg]]<br />
<br />
cut into the joint and locate the big white ball of cartilige. Try to cut through that instead of hacking through the bones themselves. It's much easier. <br />
<br />
[[{{ns:6}}:DSC01612_s.jpg]]<br />
<br />
Pretty soon you won't have to open the skin to know where to cut it easily. <br />
<br />
[[{{ns:6}}:DSC01614_s.jpg]]<br />
<br />
Cut the wingtip off at the other end of the wing section, also through the joint.<br />
<br />
[[{{ns:6}}:DSC01615_s.jpg]]<br />
<br />
There you go. "Drumette," wing, and wingtip. Throw the drumette and wing into the bigass bowl of soon-to-be-delicious wings. <br />
<br />
[[{{ns:6}}:DSC01616_s.jpg]]<br />
<br />
Put the wingtips into a freezer bag for your next batch of chicken stock or court-bullion. OK! Lets cook!<br />
<br />
==Directions==<br />
<br />
[[{{ns:6}}:DSC01617_s.jpg]]<br />
<br />
Working in smallish batches, throw the wings in the fryer. How small depends on how small your fryer is. Use a thermometer if you need to, you don't want the temperature of the fryer to go under 300F (150C) or so when they go in. My fryer holds a gallon and a half of oil, so I can fry a pound to a pound and a half of wings at a time, tops.<br />
<br />
When you first put them in, they will occasionally want to stick to the bottom of the basket. Wait at least a minute or two before dislodging the pieces, or you will tear the skin. With a commercial fryer, you can dislodge them by pulling the basket out, waiting a few seconds for it to drain, and bashing the basket against the backsplash of the fryer in a stabbing motion. I don't recommend this with a home fryer. Use long metal tongs.<br />
<br />
[[{{ns:6}}:DSC01618_s.jpg]]<br />
<br />
After about 5 minutes (your mileage will vary) the wings will start to float. Conventional wisdom says they are done at this point. They're not.<br />
<br />
[[{{ns:6}}:DSC01620_s.jpg]]<br />
<br />
After about 8-9 minutes the chicken will start getting crispy brown patches around places where the skin is cut or sticking out. This is a good thing. How brown they get total will depend a lot on how new your oil is. In these pictures I am working with brand new blended vegetable/peanut oil, so these will not get all that dark.<br />
<br />
[[{{ns:6}}:DSC01621_s.jpg]]<br />
<br />
After 10 minutes, I'm done. (My fryer was running a little cool. I recall them taking no more than 8 in a commercial fryer.)<br />
<br />
[[{{ns:6}}:DSC01622_s.jpg]]<br />
<br />
Drain the wings completely, tipping the basket to allow oil to run off the edges of the wire. Wiggle the basket to get them loose if they're stuck. Put the basket on its rest for a second.<br />
<br />
==Buffalo Wing Sauce==<br />
<br />
[[{{ns:6}}:DSC01624_s.jpg]]<br />
<br />
[[{{ns:6}}:DSC01625_s.jpg]]<br />
<br />
Put sauce and butter in a metal bowl with the wings and toss to coat. See below for ratio.<br />
<br />
The sauce-to-butter ratio is a matter of taste. You will want to experiment. I like mine mostly sauce. I used to have a six-year-old regular at my bar (the boss' daughter) that liked them very mild. Since you are working in batches, even if you make too much sauce in your wing-tossing bowl, it can go into the next batch. No big deal. Don't bother to clarify the butter, but do try to avoid getting mostly whey from the bottom of the pot, this will make the wings soggy.<br />
<br />
Rough ratios, each for 1 lb of wings: <br />
<br />
Hot: 1 oz butter, 3 oz sauce, pinch of crushed red pepper (optional). Sauce should be fairly red. I usually go with a touch higher ratio, but again, that's my personal taste.<br />
<br />
Medium: 2 oz butter, 2 oz sauce. Sauce should be orange.<br />
<br />
Mild: 3 oz butter, 1 oz sauce. Sauce should be on the orange side of yellow.<br />
<br />
MEGA DEATH HOT BALL CUTTER ATOMIC: Fuck, put whatever you want in there. I ain't eating that shit. Tabasco can be added to a batch of "extra hot" if you must, but any hotter and you might as well be eating fried turds, because you can't taste anything with pure capsicum extract or whatever you wannabe toughguys get on your wings.<br />
<br />
[[{{ns:6}}:DSC01630_s.jpg]]<br />
<br />
Ok, just to make sure we're on the same page here.<br />
<br />
DO NOT EVEN THINK ABOUT RANCH DRESSING. <br />
<br />
I love ranch dressing. Just don't put it on my beloved wings, ok? Put your wife to work and have her make some blue cheese dressing. You didn't go to all that trouble to drench these fuckers in stale Kraft cheese and sodium benzoate, did you?<br />
<br />
==Blue Cheese Dressing==<br />
<br />
*2.5 oz (70g) blue cheese (Saga or Maytag is fine, no need to get too fancy here.)<br />
*4 tbsp buttermilk<br />
*3 tbsp sour cream<br />
*2 tbsp mayonnaise<br />
*1 tbsp vinegar (whatever kind you like is ok)<br />
*1/4 tsp sugar<br />
*1/4 tsp garlic powder<br />
*salt and pepper to taste<br />
<br />
mash all ingredients together and refrigerate at least an hour or three for the flavors to come together. Then taste and adjust seasoning, buttermilk, and/or vinegar levels to your preference.<br />
<br />
I usually add a little more buttermilk and vinegar when the dressing is intended for wings, allowing for maximum dippage.<br />
<br />
[[{{ns:6}}:DSC01632_s.jpg]]]]<br />
<br />
Serve with celery sticks. I wish I had plated some, but I was headed to a superbowl party. Here is some of my output: <br />
<br />
[[{{ns:6}}:DSC01634_s.jpg]]<br />
<br />
They should really be served RIGHT THEN, hot. But since I was going to a party I let the wings cool on a wire rack. Any attempt to "keep them hot" will result in the nuclear hot insides steaming the crispy skin you spent so much time making. Better cold and crisp in my book. To be fair though, buffalo wings simply do not travel well and do not keep well. (They don't spoil, they just dry out.) So you're better off making them when you're hosting the party.<br />
<br />
[[{{ns:6}}:DSC01627_s.jpg]]<br />
<br />
Make sure you evaluate each batch for "quality control."<br />
<br />
[[{{ns:6}}:DSC01646_s.jpg]]<br />
<br />
Enjoy with beer, football, and friends!<br />
<br />
[[{{ns:6}}:Wingsplated.jpg]]<br />
<br />
Here are some plated. Ok, the things on the right are actually chicken feet. They don't make great wings, so don't try that. I did so you don't have to. If you're feeling experimental, try Sam_I_Am's [[Buffalo Shrimp]].</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Baked_Tofu_%26_Vegetable_Casserole&diff=9517Baked Tofu & Vegetable Casserole2008-07-06T00:34:18Z<p>Jiran: Added text for people who search for the GBSFood title</p>
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<div>__FORCETOC__<br />
Submitted by [[:category:criscodisco's Recipes|criscodisco]] Uploaded by [[:User:Jiran|Jiran]]<br />
<br />
Also known as "Tofu veggie hippie crap".<br />
<br />
I'm not much of one for vegetarian food. I love veggies, but I like them to be my steak chaser. Regardless, tomorrow is the birthday of a friend at work, and I want to take him something in tonight, but he's a vegetarian. So here's what I've come up with and, I hope it's good enough to satisfy you vegetarians out there, or those with a vegetarian at their table. Here's what you'll need:<br />
<br />
==Ingredients==<br />
*2 medium onions, halved lengthwise and thinly sliced lengthwise<br />
*1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)<br />
*1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)<br />
*1/2 lb carrots, cut into 1/4-inch-thick matchsticks<br />
*2 tablespoons soy sauce<br />
*6 mushroom caps, sliced<br />
*1 1/2 cups dried bread crumbs<br />
*7 oz firm tofu<br />
*1 oz finely grated Parmigiano-Reggiano (1/2 cup)<br />
*2 teaspoons dried basil, crumbled<br />
*1 1/2 teaspoons dried oregano, crumbled<br />
*1 teaspoon paprika<br />
*1 garlic clove, chopped<br />
*Olive oil<br />
*salt<br />
<br />
==Directions==<br />
First, get all your veggies together,<br />
<br />
[[Image:csa165ur.jpg]]<br />
<br />
and chop accordingly:<br />
<br />
[[Image:cas159yf.jpg]]<br />
<br />
Pour about 2 tablespoons into a medium saucepan, or large (14-16 inch) skillet, in my case the saucepan. Heat it over medium-high heat, until hot but not smoking.<br />
<br />
[[Image:cas147oc.jpg]]<br />
<br />
Add your onions, and saute until starting to brown, and soft:<br />
<br />
[[Image:cas129mz.jpg]]<br />
<br />
Turn your heat down to medium, and add 1/2 cup water, about 1/2 tsp salt, your soy sauce, and all your veggies except for the garlic.<br />
<br />
[[Image:cas95bd.jpg]]<br />
<br />
[[Image:csa100ra.jpg]]<br />
<br />
That will make for a very full skillet, but as the veggies steam, they'll go down tons in volume. Cover and cook, over medium to medium-low heat for 10-15 minutes, stirring occasionally, once it's decreased enough to do so.<br />
<br />
[[Image:cas81ui.jpg]]<br />
<br />
[[Image:cas53mt.jpg]]<br />
<br />
If you did them in a saucepan, they'll be a good amount of liquid left in the bottom. You can dump most of this out. Skip this step if you cooked it in a skillet. Throw everything in a casserole.<br />
<br />
Now, in a food processor, blender, or with a potato masher, mix together your tofu, bread crumbs, cheese, 1/3 cup olive oil, the garlic and all your spices. Pulse until it's consistently mixed.<br />
<br />
[[Image:cas35fm.jpg]]<br />
<br />
[[Image:cas20gp.jpg]]<br />
<br />
Spread this mixture over the top of your veggies, and bake at 350F for 15-20 minutes, until the top is all crunchy.<br />
<br />
[[Image:cas12pf.jpg]]<br />
<br />
Now, if you're wondering what Tofu is, for those who have not had it, here's what you're looking for in the store:<br />
<br />
[[Image:cas63cf.jpg]]<br />
<br />
It seems like it should be refrigerated, but it doesn't need to be, so don't look for it there. It has a consistency like a mix between jello and cheese. In essence, it's cheese made from soy milk. In essence. Enjoy!<br />
<br />
[[Category:Tofu]][[Category:Dinner]][[Category:Onion]][[Category:Cabbage]][[Category:Kale]][[Category:Carrot]][[Category:Mushroom]][[category:Vegetarian]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Golubki_(Polish_Cabbage_Rolls)&diff=9516Golubki (Polish Cabbage Rolls)2008-07-06T00:31:35Z<p>Jiran: Fucked around with the layout so it's more standard</p>
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<div>Submitted by [[:category:GodsMullet's Recipes|GodsMullet]]<br />
<br />
With the influx of food threads lately, I've noticed there have been recipes from all different nationalities, yet there has not been one thread about Polish food. This makes this 100% polack very sad [[Image:frown.gif]] So here's some good old fashioned stick-to-your-ribs Polish grub.<br />
<br />
==Golubki (Polish Cabbage Rolls)==<br />
<br />
===Ingredients:===<br />
<br />
*2 medium Cabbages (or 1 large head if you don't like much cabbage)<br />
*1 1/4 lb Ground Beef<br />
*1 Onion (diced)<br />
*2 cloves Garlic (diced)<br />
*1/3 stick Butter<br />
*1/2 cup rice (uncooked)<br />
*1 egg<br />
*1 Tbsp Tarragon<br />
*1 Tbsp Thyme<br />
*3 dashes of Worschester Sauce<br />
*2 dashses of Soy Sauce<br />
*2 #1 cans of tomato soup<br />
*4-5 Roma Tomatoes (1/4in diced)<br />
*1/2 tsp Sugar<br />
*2 tsp Basil<br />
*1 tsp Oregano<br />
*salt<br />
*pepper<br />
<br />
[[Image:golubki1.JPG]]<br />
<br />
===Directions===<br />
<br />
Cut each cabbage in half, and take out the triangular core. Place in boiling salted water until leaves are limp (about 1/2 hour). Or, if you have a pressure cooker (like I do) you can cook the cabbage for 3 minutes in 1/2 cup of salted water (after the regulator starts rocking).<br />
<br />
[[Image:golubki2.JPG]]<br />
<br />
After three minutes:<br />
<br />
[[Image:golubki3.JPG]]<br />
<br />
Cook off the rice according to the package directions and saute the onion and garlic off in the butter until soft. Mix the rice and onions into the ground beef along with the tarragon, thyme, egg, soy sauce, worschester sauce, and some pepper.<br />
<br />
[[Image:golubki4.JPG]]<br />
<br />
Lay a large cabbage leaf down flat and place a scoop of the filling in it. <br />
<br />
[[Image:golubki5.JPG]]<br />
<br />
Fold the leaf around the filling and give a good squeeze to drain the excess water out. <br />
<br />
[[Image:golubki6.JPG]]<br />
<br />
Place in a pan lined with cabbage leaves. Repeat this until the filling is gone. If you like cabbage, take whats leftover and place it on top of the rolls.<br />
<br />
[[Image:golubki7.JPG]]<br />
<br />
Mix the soup with the tomatoes, basil, sugar, oregano, and 1/2 can of water. Pour over the top of the golubkis. <br />
<br />
[[Image:golubki8.JPG]]<br />
<br />
Cook for an 1 1/2 to 2 hours on 325.<br />
<br />
==GodsMullet's Garlic Mashed Potatoes==<br />
<br />
===Ingredients:===<br />
<br />
*3 Large Russet Potatoes<br />
*4 cloves Garlic (diced)<br />
*Milk<br />
*1/3 stick Butter<br />
*1/8 cup Half-and-half<br />
*Parmesean Cheese<br />
*3 Tbsp Chives (chopped)<br />
*Salt<br />
<br />
===Directions===<br />
<br />
Peel and cut the potatoes into large chunks. Boil in salted water until thoroughly soft (about 25 min) and then drain well. Add the garlic and using a large spoon, mash the potatoes up until there's just a few small chunks left in them. Add the 1/2 & 1/2 and slowly add milk until potatoes are like a very thick liquid. Add the parmesean cheese, chives, and salt to flavor.<br />
<br />
==Money Shot==<br />
<br />
[[Image:golubki9.JPG]]<br />
<br />
Finally a fair warning: If this is the first time you are trying cabbage rolls and garlic mashed potatoes, be aware that the next day you are going to be shitting something fierce.</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Chipotle_Pesto_Pasta&diff=9495Chipotle Pesto Pasta2008-06-30T23:37:48Z<p>Jiran: </p>
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<div>Submitted by: [[:category:Fistgrrl's Recipes|Fistgrrl]] Uploaded by: [[:User:Djarum|Djarum]]<br />
<br />
<br />
Most of my best recipes have been gleened from other people and in this case, stolen by my friend who worked at Jane's restaurant here in Chicago. Their dish has chicken in it, which I enjoy, but I make it vegetarian and it's still delicious.<br />
<br />
Here is the copy of the original STOLEN recipe! She's been fired from there for years so don't even think about trying to get us busted!<br />
[[Image:pasta1.jpg]]<br />
<br />
I make this as a 1/2 recipe and it feeds four. Also, you'll have about half the pesto leftover which can be frozen in airtight container for a later second batch.<br />
<br />
Here's the ingredients:<br />
<br />
[[Image:pasta2.jpg]]<br />
<br />
Put on a huge pot of salted water to boil for 1 pound of Angel Hair (capellini)<br />
<br />
Pesto:<br />
*1/2 7oz can of chipotle in Adobo (smoked jalepenos, a little goes a long way)<br />
*1/4 cup Parmesan cheese<br />
*1/2 cup EVOO (Extra Virgin Olive Oil)<br />
*2 cups of basil and cilantro<br />
*3/4 cup of pine nuts<br />
*1 Tablespoon of salt (I use Kosher)<br />
*1/2 jar of sliced sundried tomatoes (found in produce section usually)<br />
<br />
Start by pulvarizing the pinenuts, basil and cilantro in a large food processor:<br />
[[Image:pasta3.jpg]]<br />
<br />
It should look similar to ordinary pesto:<br />
<br />
[[Image:pasta4.jpg]]<br />
<br />
Add the chipotle peppers (with sauce), sundried tomatoes, oil, parm, and salt:<br />
<br />
[[Image:pasta5.jpg]]<br />
<br />
Again, pulvarize and you'll get this:<br />
<br />
[[Image:pasta6.jpg]]<br />
<br />
Okay, pesto is complete.<br />
<br />
Now comes the Cotija. Cotija cheese is available in Mexican grocery stores and Whole Foods type places. It can be a bitch to find, so make sure you can get it before attempting this recipe. I usually buy the round version, but bought this square block at Danny's Mercado after trying too many damned stores (Dominick's on Kimball, Fresh Market in Northbrook).<br />
<br />
[[Image:pasta7.jpg]]<br />
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Break up the cheese into chunks with your hands so it fits in a small food processor:<br />
[[Image:pasta8.jpg]]<br />
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Process around half the block and about 15 seconds until it looks like this:<br />
[[Image:pasta9.jpg]]<br />
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Wrap up the other half to use some other time.<br />
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Meanwhile you need to dice some tomatoes and chop some extra cilantro. I recommend John Boos cutting boards. Made here in Illinois and I learned of them in this forum:<br />
[[Image:pasta10.jpg]]<br />
[[Image:pasta11.jpg]]<br />
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In a large skillet, pour about 1/4 cup of water and around three large spoonfuls of pesto (around half of what you have). <br />
[[Image:pasta12.jpg]]<br />
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With the heat on low, add a full bag of fresh baby spinach:<br />
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[[Image:pasta13.jpg]]<br />
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Also sprinkle about a handful of the cotija in the pan. Cover and allow the spinach to steam:<br />
[[Image:pasta14.jpg]]<br />
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Cook your pasta for 3 minutes so it's al dente.<br />
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[[Image:pasta15.jpg]]<br />
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Stir in the skillet mixture:<br />
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[[Image:pasta16.jpg]]<br />
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On plate, top pasta with AMPLE diced tomatoes, cilantro and cotija cheese. Enjoy!<br />
[[Image:pasta17.jpg]]<br />
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Serve with crusty bread and a nice Spring Mix salad. As I said this dish is usually made with chicken. If you want to make it that way you can be lazy and buy the Tyson pre-cooked white meat strips in the meat department or start by sauteing small chicken medallions prior to steaming the spinach. Make sure it gets a good pesto coat.<br />
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[[Category:Pasta]]<br />
[[Category:Complete_Meals]]<br />
[[Category:Main_Course]]<br />
[[Category:Vegetarian]]<br />
[[Category:Chile Pepper]]<br />
[[category:Fistgrrl's Recipes]]<br />
[[category:Featured Recipes]]<br />
[[category:Basil]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Category:Kale&diff=9494Category:Kale2008-06-30T23:16:43Z<p>Jiran: New page: Category:Main Ingredients</p>
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<div>[[Category:Main Ingredients]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Category:Cabbage&diff=9493Category:Cabbage2008-06-30T23:16:30Z<p>Jiran: New page: Category:Main Ingredients</p>
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<div>[[Category:Main Ingredients]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=Baked_Tofu_%26_Vegetable_Casserole&diff=9492Baked Tofu & Vegetable Casserole2008-06-30T23:15:39Z<p>Jiran: </p>
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<div>__FORCETOC__<br />
Submitted by [[:category:criscodisco's Recipes|criscodisco]] Uploaded by [[:User:Jiran|Jiran]]<br />
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I'm not much of one for vegetarian food. I love veggies, but I like them to be my steak chaser. Regardless, tomorrow is the birthday of a friend at work, and I want to take him something in tonight, but he's a vegetarian. So here's what I've come up with and, I hope it's good enough to satisfy you vegetarians out there, or those with a vegetarian at their table. Here's what you'll need:<br />
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==Ingredients==<br />
*2 medium onions, halved lengthwise and thinly sliced lengthwise<br />
*1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)<br />
*1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)<br />
*1/2 lb carrots, cut into 1/4-inch-thick matchsticks<br />
*2 tablespoons soy sauce<br />
*6 mushroom caps, sliced<br />
*1 1/2 cups dried bread crumbs<br />
*7 oz firm tofu<br />
*1 oz finely grated Parmigiano-Reggiano (1/2 cup)<br />
*2 teaspoons dried basil, crumbled<br />
*1 1/2 teaspoons dried oregano, crumbled<br />
*1 teaspoon paprika<br />
*1 garlic clove, chopped<br />
*Olive oil<br />
*salt<br />
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==Directions==<br />
First, get all your veggies together,<br />
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[[Image:csa165ur.jpg]]<br />
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and chop accordingly:<br />
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[[Image:cas159yf.jpg]]<br />
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Pour about 2 tablespoons into a medium saucepan, or large (14-16 inch) skillet, in my case the saucepan. Heat it over medium-high heat, until hot but not smoking.<br />
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[[Image:cas147oc.jpg]]<br />
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Add your onions, and saute until starting to brown, and soft:<br />
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[[Image:cas129mz.jpg]]<br />
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Turn your heat down to medium, and add 1/2 cup water, about 1/2 tsp salt, your soy sauce, and all your veggies except for the garlic.<br />
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[[Image:cas95bd.jpg]]<br />
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[[Image:csa100ra.jpg]]<br />
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That will make for a very full skillet, but as the veggies steam, they'll go down tons in volume. Cover and cook, over medium to medium-low heat for 10-15 minutes, stirring occasionally, once it's decreased enough to do so.<br />
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[[Image:cas81ui.jpg]]<br />
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[[Image:cas53mt.jpg]]<br />
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If you did them in a saucepan, they'll be a good amount of liquid left in the bottom. You can dump most of this out. Skip this step if you cooked it in a skillet. Throw everything in a casserole.<br />
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Now, in a food processor, blender, or with a potato masher, mix together your tofu, bread crumbs, cheese, 1/3 cup olive oil, the garlic and all your spices. Pulse until it's consistently mixed.<br />
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[[Image:cas35fm.jpg]]<br />
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[[Image:cas20gp.jpg]]<br />
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Spread this mixture over the top of your veggies, and bake at 350F for 15-20 minutes, until the top is all crunchy.<br />
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[[Image:cas12pf.jpg]]<br />
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Now, if you're wondering what Tofu is, for those who have not had it, here's what you're looking for in the store:<br />
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[[Image:cas63cf.jpg]]<br />
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It seems like it should be refrigerated, but it doesn't need to be, so don't look for it there. It has a consistency like a mix between jello and cheese. In essence, it's cheese made from soy milk. In essence. Enjoy!<br />
<br />
[[Category:Tofu]][[Category:Dinner]][[Category:Onion]][[Category:Cabbage]][[Category:Kale]][[Category:Carrot]][[Category:Mushroom]]</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Csa165ur.jpg&diff=9491File:Csa165ur.jpg2008-06-30T23:07:51Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Csa100ra.jpg&diff=9490File:Csa100ra.jpg2008-06-30T23:07:32Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas159yf.jpg&diff=9489File:Cas159yf.jpg2008-06-30T23:07:13Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas147oc.jpg&diff=9488File:Cas147oc.jpg2008-06-30T23:06:56Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas129mz.jpg&diff=9487File:Cas129mz.jpg2008-06-30T23:06:40Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas95bd.jpg&diff=9486File:Cas95bd.jpg2008-06-30T23:06:23Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas81ui.jpg&diff=9485File:Cas81ui.jpg2008-06-30T23:06:07Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas63cf.jpg&diff=9484File:Cas63cf.jpg2008-06-30T23:05:51Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
<hr />
<div>Baked Tofu & Vegetable Casserole</div>Jiranhttp://goonswithspoons.com/w/index.php?title=File:Cas53mt.jpg&diff=9483File:Cas53mt.jpg2008-06-30T23:05:31Z<p>Jiran: Baked Tofu & Vegetable Casserole</p>
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<div>Baked Tofu & Vegetable Casserole</div>Jiran