Difference between revisions of "Gws.txt"

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Now that you know a little about peppers, lets make some Irish Pepper Stew.  First you want to saute off about 1/2 diced onion until it starts getting a bit of color.  Add your 4 oz chorizo, and cook it until it is crisp.  Strain the excess grease and add in 3 cloves of garlic and your diced peppers (1/3 banana, 3/4 Jalapeno, 1/2 Perro verga, and a whole du faux poivron).  I like to count the peppers off as I add each seperate one to the crockpot - it makes cooking fun:).  Cook until peppers are soft and deglaze with a 1/2 cup white wine.  Reduce by 1/2.  Now here comes the Irish part---------> Add 3 cups of Baileys Irish Cream and bring to a simmer (this will remove the harshness of the alcohol).  Add 2 diced potatoes.  Season with salt, thyme, a 3 bay leaves.  You don't need cracked pepper because the diced pepper will take care of that flavor.  If you want a zestier stew add the juice of 3 lemons to it, if you want a lighter stew, add 1/2 cup of tonic water to it.  This helps aerate the stew and give it a unique texture.  Finally close your crockpot and let simmer for 4 hours or until it thickens up slightly.  Check your final seasoning and enjoy. :hfive:
 
Now that you know a little about peppers, lets make some Irish Pepper Stew.  First you want to saute off about 1/2 diced onion until it starts getting a bit of color.  Add your 4 oz chorizo, and cook it until it is crisp.  Strain the excess grease and add in 3 cloves of garlic and your diced peppers (1/3 banana, 3/4 Jalapeno, 1/2 Perro verga, and a whole du faux poivron).  I like to count the peppers off as I add each seperate one to the crockpot - it makes cooking fun:).  Cook until peppers are soft and deglaze with a 1/2 cup white wine.  Reduce by 1/2.  Now here comes the Irish part---------> Add 3 cups of Baileys Irish Cream and bring to a simmer (this will remove the harshness of the alcohol).  Add 2 diced potatoes.  Season with salt, thyme, a 3 bay leaves.  You don't need cracked pepper because the diced pepper will take care of that flavor.  If you want a zestier stew add the juice of 3 lemons to it, if you want a lighter stew, add 1/2 cup of tonic water to it.  This helps aerate the stew and give it a unique texture.  Finally close your crockpot and let simmer for 4 hours or until it thickens up slightly.  Check your final seasoning and enjoy. :hfive:
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== Being The Doctor ==
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{|
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|-
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!valign="top"|The Doctor
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|don't fuck with me bitch, I will purée your ass.
 
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Revision as of 09:52, 12 August 2009


Chiles

Seaward All I asked was, "What about peppers? They're in season", and dudes all like, "Chiles!"

Chiles? Really? Like, all of a sudden you want to embrace your Hispanic heritage? And just the other day I made some arepas with Salvadoran Cream and he tells me, "Oh, corn tortillas...and that's Crème Fraîche"

That's cool bro. No, really, I'm down with this. I can't wait till I'm in some fancy restaurant like the Olive Garden and I'm asked if I want some Freshly Ground Pepper in my crappy salad with no dressing because I'll be like, "WHY YES! I WOULD LOVE SOME GROUND CHILES IN MY ENSALADA!


Pr0k is a dick and I am his neighbor.


Pancakes in a Can

Pope Mobile This isn't much of a "question" per se, but it doesn't deserve it's own thread either.

Any tried Batter Blaster? It's actually not that bad. Cake batter in a can (like whipped cream). It's all organic, too.

Batter-blaster.jpg

Anyone have a "best" way of cooking it? I usually cook my pancakes in a regular, small pan, but they kept getting burnt.

SubG Sure. Take about 5 oz of AP flour, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, a little less than an oz of sugar, and mix together. Add two eggs and about a cup of buttermilk. Stir, but don't overmix. You're just trying to get most of the lumps out.

Then heat a cast iron skillet. Add some (real) butter. You want the cooking surface just below the smoke point for the butter. Add dollops of the batter to the skillet---you probably want to start at about 4 tbsp (1/4 cup) and adjust up or down from there to suit your preferences. Don't crowd them. Flip 'em when the bubbles forming on the top surface aren't closing immediately.

When you have a nice stack of these, someone will come along and want some. Chuck that can of nasty shit at them to make them go away because goddamn you have to be shitting me pancakes in a can.


Being Prok

BAWRLIN Entirely too many birthdays/babies/Prokjaculations/whatever in the last few pages. Congratulations to everyone for successfully aging/breeding/being Prok as applicable.


Sanctioning Chili Competitions

Demagogue Serious post:

For the love of all that is holy, stay away from CASI sanctioning. They started off as a splinter group after the bean debacle of '87 (long story, some wanted separate divisions, some refused to allow bean chilis to even enter). So some of the long time administrators of ICS decided to start their own sanctioning body, but it has always been rife with corruption and bias. Even their ranking system is flawed, giving more weight to heat than to other qualities like texture and flavor. This led briefly to Tex Henderson holding the number one spot due to the use of pure cap crystals (google Amarillo Chili Cookoff, 1996). Since then, they have readjusted their criteria every time they think it gets out of balance, leaving competitors in the dark and making a farce of the entire sport.

artificialj You jerk. I just wasted the past hour trying to research those scandals. I've been had.


see chiles, what do?

CNN Sports Ticker I'm really retarded. Like, really. I just crapped my pants, I'm drooling, it's horrible.

I bought these chilis. Either I'm retarded or the people who labelled them at the supermarket are, because they didn't really label them with anything other than their colours.

Whatchiles.jpg

I've got chorizo, I've got onions, I've got peppers. Those are the other main ingredients I want to use. What are some things that I can cook with these things because I'm retarded and don't know nothing bout nothing and was just looking for some ideas.

GodsMullet I don't know if you'll have all the ingredients for it, but one of the best crockpot recipes involving chorizo and fresh chilies is Irish Pepper stew. It's a light summery dish. But first, lets discuss your peppers. Going from top to bottom, the first one is a banana pepper - it is called that because of the yellowish tint to it and its elongated, banana-looking shape. It also has a flavor that tastes similar to a banana dusted with white pepper with a mild vinegary background flavor, so you'll want to only use about 1/3 of it.

You're green one is your common jalapeno. Before using it, slice it in half and look at the juice and seeds. If the juices are fairly clear and the seeds are a nice shade of white, your jalapeno was domestically grown in the US and will have a milder taste (use the whole pepper). If the seeds are a bit brownish and the juices are cloudy, the pepper was imported from South America and will be a bit more spicy and pungent (use about 3/4s of it).

The red is a Spanish variety known as Rojo perro-verga or just perro verga. You should be careful when handling it because if you rub it too much, the hot juices can seep from the tip of it. This variety is a bit hot, but if you workout, they are great for you since the inside is full of protein. I would use about 1/2 of it.

That orange one may look like a pepper but it really isn't. The French call it du faux poivron. It is actually from the carrot family and is just an example of nature impersonating another object to protect itself. It has very little taste and no heat, but you probably wouldn't eat it because it look hot (use the whole "pepper"). You can tell the difference from a domestic Orange Pepper because it's dirtier than a normal pepper (grows underground), the stem curves the opposite direction than the curve on the pepper, and you see that hair coming off the tip? Thats the end of the root.

Now that you know a little about peppers, lets make some Irish Pepper Stew. First you want to saute off about 1/2 diced onion until it starts getting a bit of color. Add your 4 oz chorizo, and cook it until it is crisp. Strain the excess grease and add in 3 cloves of garlic and your diced peppers (1/3 banana, 3/4 Jalapeno, 1/2 Perro verga, and a whole du faux poivron). I like to count the peppers off as I add each seperate one to the crockpot - it makes cooking fun:). Cook until peppers are soft and deglaze with a 1/2 cup white wine. Reduce by 1/2. Now here comes the Irish part---------> Add 3 cups of Baileys Irish Cream and bring to a simmer (this will remove the harshness of the alcohol). Add 2 diced potatoes. Season with salt, thyme, a 3 bay leaves. You don't need cracked pepper because the diced pepper will take care of that flavor. If you want a zestier stew add the juice of 3 lemons to it, if you want a lighter stew, add 1/2 cup of tonic water to it. This helps aerate the stew and give it a unique texture. Finally close your crockpot and let simmer for 4 hours or until it thickens up slightly. Check your final seasoning and enjoy. :hfive:

Being The Doctor

The Doctor don't fuck with me bitch, I will purée your ass.