Cooking Dammit!!

[alex.s]

Originally Posted by cbinker

going to attempt to mix Veil, Beef and Pork into one BURGER!

they call it a "world tour" at the local burger place. the burger is beef and pork, with diced bacon bits mixed in then bacon on top with a chicken breast on top of that then onions and lettuice and some kind of odd spicy chopotle mayo sauce. its pretty good.

[alex.s]

[Gunnarman]

Looks tasty what is it?

[Rifleman]

Rifleman’s “Beg for Mercy” Salsa



8 large tomatoes (poached, skinned and diced)
1 can tomato paste
2 Tbs (heaped) Minced Garlic (in oil)
2 cans chilies (finely minced)
Cilantro, half bunch (chopped, stems removed)
5 Jalapenos (diced, seeds removed)
1 large red onion (chopped)
1 tsp Roses™ limejuice
1 large yellow onion (chopped)
2 Tbs Extra Virgin Olive oil
1 Tbs. (heaping) Salt
1 Tbs Chili oil or Hot sauce


It is preferred to dice, mince, and chop by hand as using a food processor tends to “over process” the materials. Each vegetable piece should be large enough to identify. Poaching Tomatoes is done by heating a pan of water to boiling then immersing the tomatoes for 30 seconds. Roll the tomatoes as any side or part of the tomato above the water will not be properly poached. Core out the stem of the tomato and slip out of the skin. Dice the tomatoes and let most of the liquid drain away. Store purchase minced garlic in oil is acceptable. The larger minced garlic chunks have a milder taste then finely minced or crushed garlic. Cilantro comes as a stem with a leafy top and two small leaves half way down the stem. Cut off the leafy top and the two smaller leaves and throw away the stem. If the stem is included it will produce a harsher metallic flavor. Onions should be diced to the size one would expect for a condiment on a hotdog. I always add a level Tbs of salt and then taste the salsa and add more if needed/desired. Time will also reduce the “salt” taste and bring out the flavor of the other ingredients. If it taste to salty, give it a day or two and taste again. Add more or less Jalapenos to taste; other chilies can be substituted depending on personal taste. Roasting or smoking the chilies will increase the “heat” as well as change the flavor. Chili oil is added to increase the “heat”; the oil I use is also sesame flavored and adds an interesting nose to the salsa. Change the amount to taste.

Prepare all ingredients as indicated above. Place in a large bowl or pan and stir until homogeneous. Makes 24 – 36 ounces depending on the size of the tomatoes and onions.

To make salsa in the winter time or any time fresh tomatoes are not available, substitute 32 oz of Del Monte Garlic and Herb diced tomatoes

[cbinker]

Deer, Pig and Cow!

[jokesonyou24]

Originally Posted by alex.s

sure,

cut up trimmed chicken breasts into chunks, throw them in a bowl with a teriyaki chicken marinade (1 part salty (soy sauce), 1 part sweet (half sugar, half honey), 1 part sour (vinegar)- throw in lots of garlic, some black pepper to taste, just a little bit of paprika, and just a dash of some sesame oil. mix it well and then mix the chunked chicken into it and throw it in the fridge for an hour.

dice up large white or red onions, green and red peppers, and some jalepenos. take 1 slice of thick bacon for each 2 chunks of chicken you are preparing. cut the slices of bacon in half

to prepare your 'bobs, take a skewer and throw on the following:

onion, green pepper, jalepeno, chicken, folded up bacon... then repeat 3 times for each skewer.

throw it on the BBQ - indirect heat at first to get the chicken and veggies up to temp but then direct flame to char up the sugar on the chicken and the bacon and get a nice carmelization going on the chicken. flip it 4 times so you don't burn the surface more than a slight char. if you go too much the sugar burns and with the soy sauce combination it makes it tastes similar to cigarettes... so don't burn it.

Cool thanks...., I will definitely be trying this at some point!

[jokesonyou24]

Originally Posted by alex.s

they call it a "world tour" at the local burger place. the burger is beef and pork, with diced bacon bits mixed in then bacon on top with a chicken breast on top of that then onions and lettuice and some kind of odd spicy chopotle mayo sauce. its pretty good.

That sounds EPIC

[jokesonyou24]

Originally Posted by Rifleman

Rifleman’s “Beg for Mercy” Salsa



8 large tomatoes (poached, skinned and diced)
1 can tomato paste
2 Tbs (heaped) Minced Garlic (in oil)
2 cans chilies (finely minced)
Cilantro, half bunch (chopped, stems removed)
5 Jalapenos (diced, seeds removed)
1 large red onion (chopped)
1 tsp Roses™ limejuice
1 large yellow onion (chopped)
2 Tbs Extra Virgin Olive oil
1 Tbs. (heaping) Salt
1 Tbs Chili oil or Hot sauce


It is preferred to dice, mince, and chop by hand as using a food processor tends to “over process” the materials. Each vegetable piece should be large enough to identify. Poaching Tomatoes is done by heating a pan of water to boiling then immersing the tomatoes for 30 seconds. Roll the tomatoes as any side or part of the tomato above the water will not be properly poached. Core out the stem of the tomato and slip out of the skin. Dice the tomatoes and let most of the liquid drain away. Store purchase minced garlic in oil is acceptable. The larger minced garlic chunks have a milder taste then finely minced or crushed garlic. Cilantro comes as a stem with a leafy top and two small leaves half way down the stem. Cut off the leafy top and the two smaller leaves and throw away the stem. If the stem is included it will produce a harsher metallic flavor. Onions should be diced to the size one would expect for a condiment on a hotdog. I always add a level Tbs of salt and then taste the salsa and add more if needed/desired. Time will also reduce the “salt” taste and bring out the flavor of the other ingredients. If it taste to salty, give it a day or two and taste again. Add more or less Jalapenos to taste; other chilies can be substituted depending on personal taste. Roasting or smoking the chilies will increase the “heat” as well as change the flavor. Chili oil is added to increase the “heat”; the oil I use is also sesame flavored and adds an interesting nose to the salsa. Change the amount to taste.

Prepare all ingredients as indicated above. Place in a large bowl or pan and stir until homogeneous. Makes 24 – 36 ounces depending on the size of the tomatoes and onions.

To make salsa in the winter time or any time fresh tomatoes are not available, substitute 32 oz of Del Monte Garlic and Herb diced tomatoes

When I can scrape together the ingredients, I'm definitely trying this...

[Rifleman]

the trick to successful poaching of the tomatoes is to put the tomatoes in the big pan and cover them with water... now remove the tomatoes and put the pan on the stove to boil. If you just add water to the pan you either get to much and when you at to tomatoes it spills over, or you add to little and when you add the tomatoes they aren't fully immersed.

just put them in the pan, add water until they are floating and then pull them out, bada BING!

[alex.s]

chicken alfredo was a staple of my childhood diet. my sister made it seriously at least twice a week. she tried lots of different ways of making it but this is one of my favorites. i make it every now and then (not twice a week!)

trimmed chicken breast, soaked in garlic butter for an hour. make a spice mix: salt and pepper to taste (you will be charring the pepper so go easy) lots of garlic, onion powder, paprika, cayanne, a little sugar, a bit of cumin, just a tiny pinch of cinnamon, some basil and diced parsley. start the noodles boiling. mix it well and cover the chicken in it before pan frying in light oil at medium heat for 10 and 8 minutes then set on a plate to the side to finish. get rid of the oil in the pan and replace with a stick of butter. melt the butter then add a cup of heavy cream. simmer for 5 minutes and stir it well. it will come down just a bit, turn the heat off and add 1.5 to 2 cups of grated parmesian cheese. mix non stop for 2 or 3 minutes until it stabilizes. by now your chicken is equalized inside so you can chop it into pieces, put them over the noodles, and pour your alfredo sauce on top. serve with garlic bread. buttered broccoli goes well with it also.

[jokesonyou24]

sounds good...I'll have to give it a try one of these nights

[csmith12]

Awwww yea... cilantro & lime grilling sauce.

[jokesonyou24]

Originally Posted by csmith12

Awwww yea... cilantro & lime grilling sauce.

Nice...I bet that goes awesome on chicken!

[alex.s]

sweet and spicy teriyaki chicken/bacon fajita kabobs





standard teriyaki (sugar, soy, vinegar, garlic, ginger, onion powder) plus cajon spices (cayanne, paprika, more garlic) let the onions peppers chicken cubes and half slices of bacon marinate for at least an hour. put the chicken and bacon against each other on the kabob stick so the fats melt together and they become one unit of "chacon" (chicken+bacon) grill indirect at first, good heat for about 20 minutes then direct heat and char the bitches until they're nicely charred all around.

[LittleRedNinjette]

Originally Posted by jokesonyou24

For sure! Let me know how that turns out. And you should totally post your buffalo sauce recipe....

The flour worked. Just don't toss it in in a big clump... That didn't go so well.
If you add it slowly as its boiling it was ok. Next time i may try adding it to the soda or the peppers first. think it was about a tablespoon but i would add more next time to make it a bit thicker yet.

[csmith12]

Originally Posted by jokesonyou24

Nice...I bet that goes awesome on chicken!

Yes sir!

[csmith12]

@alex.s

Man.... you should have cooked for us at Jennings. lol And.... why do you eat such foods off paper all the time. Not that I am no better, if you remember I put $60 worth of 2 lobster tails on paper too. hahahahahaha

[alex.s]

i like making the messes. not cleaning them up ;P

[alex.s]

i want to go back to jennings soon. i'll cook then

[csmith12]

Originally Posted by alex.s

i want to go back to jennings soon. i'll cook then

Deals!

[jokesonyou24]

Originally Posted by LittleRedNinjette

The flour worked. Just don't toss it in in a big clump... That didn't go so well.
If you add it slowly as its boiling it was ok. Next time i may try adding it to the soda or the peppers first. think it was about a tablespoon but i would add more next time to make it a bit thicker yet.

Nice, glad to hear it worked out...I shall amend the recipe to reflect this

[jokesonyou24]

Sorry I haven't been on much guys, I feel as though I've been neglecting the thread... Glad you guys are keeping it going

[LittleRedNinjette]

[jokesonyou24]

Hey guys, I still don't have a decent ISP yet...still getting settled in here, but I'll try and make it on here a little more often.(promise)

[LittleRedNinjette]

[Apex]

My mother-in-law hooked me up. I have the coolest in-laws that I could ever ask for. Before he passed away, my father-in-law and I used to play golf together and do projects. Since he passed away, my wife and I have been doing a lot to help take care of her (she is handicapped).

Well, to say "thanks" for all I have done for her, she gave me a Kitchen Aid Professional 500 mixer. I am putting it to goo use tonight, making bread for the first time.

I have never tried baking beyond cornbread because it was a pain without a mixer. I always put my money towards other things (currently photography and bicycles), so it was a great surprise.

I am making some bread tonight. SWEET.

[Apex]

Man, nothing like fresh bread right out of the oven...

[alex.s]

you just need the laser-bread-slicer now.

Link to original page on YouTube.

[Apex]

LOL

That is cool, but I'd be afraid of what else I'd try to see what the laser would cut through!

[jokesonyou24]

Off topic, but do any fellow Washington residents know if that used cycle shop in Auburn is any good? I forget the name...

[NDspd]

Makin BBQ ribs!!

[JohnnyBravo]

Link to original page on YouTube.

[csmith12]

Hey @NDspd!

I made the best ribs I have ever made they other day. Smoked in the smoker for 14h's. I will post the recipe in a bit. Although, I was not ATTGATT lol. I must ask though, your pouring milk into a sauce pan? What was ya makin'?

[JohnnyBravo]

I need some bar b que in a egg roll in my life

[NDspd]

Originally Posted by csmith12

Hey @NDspd!

I made the best ribs I have ever made they other day. Smoked in the smoker for 14h's. I will post the recipe in a bit. Although, I was not ATTGATT lol. I must ask though, your pouring milk into a sauce pan? What was ya makin'?

Scalloped Potatoes

[JohnnyBravo]

That's right... Corn beef an cabbage egg rolls

Make corn beef an cabbage, wrap egg rolls, cook egg rolls, eaaaaaat

[alex.s]

ew

[alex.s]

Originally Posted by NDspd

Scalloped Potatoes

my faaaaaaaveeeeeee! we call them "Sandy potatoes"... not sure why. i think it has something to do with the beach. or maybe someone named sandy.

[JohnnyBravo]

Tomorrow either Ruben egg rolls or spring rolls... Mmmm Ruben sandwiches

[JohnnyBravo]

**** yo couch