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Old 09-04-2017, 01:43 PM   #16
jsbjsb001
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Quote:
Originally Posted by ondoho View Post
Wow, any recipe that starts with "Drive a steel stake into the ground" must be worth the effort, whether the meat is dry or moist in the end!
That's what I call... POWER cooking!!!!

Does anyone think I should change the name of thread to say... cooking with POWER ?
 
Old 09-04-2017, 01:52 PM   #17
birdy-97
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I have loved this cook book over the years, its meat section is just awesome! But if you really want a good meal, try looking for a good Bouillabaisse recipe (particularly one that contains bacon). And pair that with this awesome recipe of cheese garlic bread, and you have yourself a delicious meal!

Also if you want to bake, try this book, its a tad complicated but its sure to impress. As well try out their version of Humming Bird cake, its such an awesome cake.

Just for the fun of it, heres a good recipe from Bon Appetite:
Quote:
Grilled Kale Salad with Paprika Bread Crumbs

Ingredients:
6 Cups of bread Crumb's (or bread slices to make your own)
8 Tbsp. Olive Oil, divided
1⁄2 tsp paprika
1⁄2 cup whole-milk Greek yogurt
1⁄4 cup sour cream
2 garlic Cloves, graded or minced
2 Tbsp. Lemon Juice
1 Tbsp. Honey
1⁄2 tsp. Kosher salt,plus ground pepper
3 large bunches kale ribs and steams removed
1⁄2 apple, cored, very thinly sliced
3 radishes, trimmed, very thinly sliced

Directions:
Preheat oven to 350 F. Toss bread with 4 Tbsp oil on a rimmed baking sheet and toast until crisp
and golden brown, 15-20 mins. Let cool. Pulse in a food processor to coarse crumbs with some larger
pea-size pieces remaining. Transfer to a small bowl and stir in paprika; set aside.

Meanwhile, mix yogurt, sour cream, garlic, lemon juice, and honey in a medium sized bowl.
Gradually add 2 Tbsp oil, whisking until combined. Season dressing with salt and pepper.
Prepare a grill for medium-high heat. Toss kale with remaining 1⁄2 tsp kosher salt and remaining
2 Tbsp oil in a large bowl to coat; message leaves to soften. Working in batches, grill kale in an
aluminum tray, turning often, until nicely charred and slightly witted, about 2 minutes per batch.
Transfer back to a bowl as done and let cool slightly. Add apple and radishes and toss to combine.
Drizzle with dressing; toss again. Serve with reserved paprika Bread Crumbs.
 
Old 09-04-2017, 03:23 PM   #18
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MMMMmmm Blackened\roast brussel sprouts in olive oil and sea salt!

Cooking shows (like Hackers Public Radio ) can be fun just like The Woodwright's Shop?
 
Old 10-24-2017, 09:12 PM   #19
rokytnji
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Homemade biscuits

Sausage gravy
over biscuits. That's my usual breakfast.
My favorite meal of the day.

To drink

Bustelo Coffee
Or Loose cut Strong Black Turkish Tea.

Juice of your choice. I like Horchata.


Tonight the wife made for me BBQ Italian Style Jalapeno infused sausages topping Fresh made Linguine Noodles smothered with White Alfredo Sauce dusted over generously with real Parmesan cheese. Not the cardboard parmesan cheese you buy or get in powdered form from like < Pizza Hut.

2nd Edit: Forgot to mention the Tiger Bread Garlic Bread and the Shiner Blonde Beer.

I did not get to be 6 feet 7 inches and smart and tough for nothing.

Edit. Like Enorbet. We Cabrito BBQ down here also.

Last edited by rokytnji; 10-24-2017 at 09:30 PM.
 
Old 10-24-2017, 10:39 PM   #20
frankbell
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I have a bunch of recipes on my blog. If you are interested, PM me and I'll link you up.

Also, Hacker Public Radio has a "cooking" category with a number of recipes, some of which are mine.

Indeed, I baked two loaves of seed bread today.

Afterthought:

I did not post the link directly, as I do not want to appear to be spamming LQ with links to my website.

Last edited by frankbell; 10-27-2017 at 10:17 PM.
 
Old 10-25-2017, 06:41 AM   #21
fatmac
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Good standby's are omlettes, pancakes, baked beans with cheese (or anything else you like), pasta with a sauce, & not forgetting, egg butties.
 
Old 10-27-2017, 07:28 AM   #22
rokytnji
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Good for munchies when stoned.


1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers, halved lengthwise, seeds and membranes removed

12 slices bacon

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet

Bake in the preheated oven until bacon is crispy, about 15 minutes.

Citation: http://allrecipes.com/recipe/233603/...apeno-poppers/

Good with beer on a Friday night with friends. I like them with cream cheese also spread on ritz crackers with a popper on top.
 
Old 10-27-2017, 06:16 PM   #23
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I have recently created an interesting dish of Shrimp Fried Rice. I am not going to give exact amounts since I'd like to leave that for individual experimentation as i am still doing that though my very first preparation just knocked out everyone that tried it.

It is best as with any Fried Rice recipe to have rice cooked the day before and refrigerated to be fried fresh from the 'fridge. I also used a very large flat pan to cook eggs in a sheet to be diced up as soon as firm and set aside for addition later in the process, generally added last.

I first used a regular fry pan but have since gotten a really sweet wok-pan combination which substantially reduces the amount of oil required. I have used mostly about half the volume of oil as extra virgin olive oil but I want to try others, notably peanut and sesame seed oil. The other half is butter. I used common salted butter though I also tried Amish rolled butter with excellent results. Once the butter is melted and mixed into the oil (which reduces temperature scorching as heat should be quite high) I used diced scallion tails, fresh garlic and sliced fresh celery to flavor the oil/butter medium.

Now it's time for the shrimp and any short term cooked veggies you may like to experiment with. Baby asparagus has only a minor effect on taste and adds a nice color. Mushrooms only add a minor "earthiness" and have little effect on final color but do add an interesting texture. I am thinking water chestnuts might be a nice trial addition.

Just before dumping in the shrimp (and diced tastes a bit better but doesn't look as awesome as whole shrimp) I mash up fresh black walnuts (oilier the better) and add it to the hot oil/butter mix. Immediately add the shrimp and in a short time add mango. I've tried diced mango in syrup but I slightly prefer a mango smoothie in roughly equal quantity to the oil/butter mix. After the shrimp is almost opaque (when almost done) add the rice and bring to serving temperature.

A very important step needs to be noted here and I suspect how much and when results in a variety of flavors. I've tried this early in the process and late, even last, but so far I like it best when it is done to the shrimp just before adding them in the pan and I'm talking about a small quantity of BBQ sauce, just enough to cover however much shrimp you prepare. I've tried a few different kinds but I substantially prefer vinegar-molasses based sauces like Original KC Masterpiece. When such sauces mix with the oils under heat, the sourness disappears and a faint but heartily rich sweetness appears, mitigated and fleshed out by the black walnuts.

Please feel free to experiment. I have yet to make a batch that wasn't at least quite good and a few have been difficult to resist overindulging. It's quite unique to me and my friends and family and a fairly wide range of proportions result in a flavor where each individual item can be tasted, none overwhelm any other. If your mixture isn't quite sweet or hefty enough a little Teriyaki sauce can be used to find a nice medium. Substitute Soy for Teryiaki if too sweet.

If you like shrimp fried rice at all you will probably love this and the aroma while cooking is absolutely mouth-watering.

Last edited by enorbet; 10-27-2017 at 06:20 PM.
 
Old 10-27-2017, 08:58 PM   #24
rokytnji
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This is my elven bread that my wife makes for me and I pack in my saddle bags before leaving for a long trip on my motorcycle. I don't do restaurants when I can travel cheaper. When possible. I sleep in rest areas also.

Code:
harry@biker:~
$ youtube-dl https://www.youtube.com/watch?v=FtGhRsiPr9E
[youtube] FtGhRsiPr9E: Downloading webpage
[youtube] FtGhRsiPr9E: Downloading video info webpage
[youtube] FtGhRsiPr9E: Extracting video information
WARNING: unable to extract uploader nickname
[youtube] FtGhRsiPr9E: Downloading MPD manifest
WARNING: Requested formats are incompatible for merge and will be merged into mkv.
[download] Destination: Meat and Cheese Piroshki-FtGhRsiPr9E.f137.mp4
[download]  23.5% of 98.32MiB at 426.77KiB/s ETA 03:00
https://www.youtube.com/watch?v=FtGhRsiPr9E

My mom taught her. I grew up on this stuff. Maybe I'll post farmers cheese stuffed perogi. Or shrimp or pork potstickers later.

After My download is finished, Walla. No need to be online to watch the recipe.

https://s1.postimg.org/9hkzo1222n/screenshot.jpg

Nice recipe there enorbet.
 
Old 10-27-2017, 10:16 PM   #25
frankbell
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Deleted. Redundant.

Last edited by frankbell; 10-27-2017 at 10:17 PM.
 
Old 10-28-2017, 02:20 AM   #26
ondoho
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piroshki, karelian version:
https://fi.wikipedia.org/wiki/Karjalanpiirakka
(the word "piirakka" is a direct adaptation of the russian pirog)

i have only once ever made them myself, but they are the perfect snack:
  • a quick boost in carbohydrates without going all sugary
  • ubiquitous! EVERY supermarket has them, and most have them fresh (unfortunately bakeries are not a big thing in this country)
  • cheap! get up to 4 of them for 1 euro. that's almost a meal.
traditionally one would eat them as they are, lightly buttered while still warm, or with egg butter.

Last edited by ondoho; 10-28-2017 at 02:21 AM.
 
Old 10-28-2017, 12:52 PM   #27
enorbet
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ondoho That looks wonderful. So far I can't translate that wiki page. Is it in Russian? Google Translate addon seems to fail.
 
Old 10-28-2017, 09:07 PM   #28
frankbell
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Then there's pierogi, which are sort of an Eastern European ravioli.

I love pierogi. The first ones I had were from a sale at the Ukrainian Orthodox Church up the street from where I lived in Delaware. Fresh, homemade, and to die for.

There's a little store not far from here that sells foods imported from Eastern Europe, primarily from Poland. After trying their frozen pierogi, you'll never lower yourself to Mrs. T's again.

Last edited by frankbell; 10-28-2017 at 09:13 PM.
 
Old 10-29-2017, 04:00 AM   #29
ondoho
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Quote:
Originally Posted by enorbet View Post
ondoho That looks wonderful. So far I can't translate that wiki page. Is it in Russian? Google Translate addon seems to fail.
well, i wouldn't call them "wonderful" - it's just tasty, nutritious, conveniently-sized food that survived the transition from a nation of very poor farmers to a fully urbanized/industrialized nation.
traditional, yet still the best choice for convenience.
like a banana, if you want.
rokytnji's mention of "elven bread" made me think of it.

and wikipdia offers its very own translations on the left sidebar, no need to placate the big G once more.
 
Old 10-29-2017, 10:13 AM   #30
rokytnji
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Quote:
Originally Posted by frankbell View Post
Then there's pierogi, which are sort of an Eastern European ravioli.

I love pierogi. The first ones I had were from a sale at the Ukrainian Orthodox Church up the street from where I lived in Delaware. Fresh, homemade, and to die for.

There's a little store not far from here that sells foods imported from Eastern Europe, primarily from Poland. After trying their frozen pierogi, you'll never lower yourself to Mrs. T's again.
Instructions for cooking and eating these bad boys are as follows. At least for me.

Initial cooking is either steam or boil them . 20 to 30 minutes will do nicely.
Throw them in a bowl with room temperature butter and toss them so all are coated finely with the greasy glaze. The heat will melt the butter.

Plate them babys and top them with tablespoons of sour cream.

I do about 10 to a dozen. But I am a big boy.

Leftovers? Cool down in fridge or freezer to preserve the goodness. To reheat.

Frying pan with butter and oil. To keep the butter from burning. 50/50 is cool. Fry them after defrost in the micro wave or if patient, On the counter till unfrozen. Toss them in the frying pan and brown them. This changes the consistency of the dough. Makes em crispy and chewier.

You can still top them with sour cream or if sweet fillings. Fruit syrup.

I like em!

Edit: when we make em. My favorite filling is farmers cheese. It is a ricotta type of cheese. Cottage cheese won't do. Too watery.

https://en.wikipedia.org/wiki/Farmer_cheese

It is made from cottage cheese. But it is way different in consistancy.

Last edited by rokytnji; 10-29-2017 at 10:22 AM.
 
  


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