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Post by Captain Galaxy on Nov 22, 2009 1:17:10 GMT -8
Ah I always love that joke.
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Post by Kuat on Nov 24, 2009 2:30:53 GMT -8
If anyone tries these recipes, give me some feedback on what you think. Admittedly, most of the stuff I make is from standard recipes with changes as I see fit.
This is quick and easy. Also, from now on, anything I mark with an asterisk is not essential.
Salmon Patties:
1 can (6 - 8 oz) salmon.
1/2 cup bread crumbs (Italian seasoned, if you can)
1 egg (or 3 tbsp egg whites)
1/2 tsp pepper
1/2 tsp salt
*2 tsp dill
*2 tsp tarragon
*1 tsp cayenne pepper
*2 cloves crushed garlic or 2 tsp garlic powder
*Minced/finely diced onions
Combine all ingredients by mushing them together with your hands; it should have a paste-like consistency. You can taste the batter if you want, eggs carry a change of salmonella though. Mold them into 2 inch diameter patties, and fry in oil (preferably olive). Brown both slides ~4 min per side on medium low heat, covered.
*Lemon-dill sauce
2 tbsp mayo
1 tbsp lemon juice
1 tsp dill
*1 tsp coriander
Mix together, and pour over patties.
Good shit, takes ~10 minutes to make, rather filling. Makes ~4 patties.
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Post by Kuat on Nov 24, 2009 2:42:20 GMT -8
I'm going to start posting images of the food I make, might as well get use out of my camera. Eventually, at any rate. At this moment, I would like to mention one of the manliest sandwiches out there: The Ruben.  Look at that beauty. Corned beef, sauerkraut, Swiss cheese, Russian dressing, on grilled rye bread. A heart attack waiting to happen, but major coronary events rarely taste so good. I usually get mine open faced, heavy of the swiss, and eat it with a knife and fork. One thing I'll say about NYC: what it lacks in Mexican food, it makes up for with delis. |
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Post by The Dankness on Nov 24, 2009 3:19:08 GMT -8
IS... IS THAT GOD I SEE...?
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Post by Kuat on Nov 24, 2009 17:38:37 GMT -8
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Post by The Dankness on Nov 24, 2009 18:08:54 GMT -8
I'm really really hungry now.
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Post by Kuat on Nov 25, 2009 10:15:56 GMT -8
Here's an invaluable website if you find yourself unable to find certain ingredients, or just have another reason to substitute an ingredient: www.foodsubs.com/ |
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Post by Muramasa on Nov 25, 2009 12:55:53 GMT -8
Well, if I can post pictures of food... ce n'est pas un hamburger  |
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Post by The Dankness on Nov 25, 2009 13:43:58 GMT -8
It's getting to the point where I only come to this thread when I want to SUFFER. Not that I'm complaining, but MAN... The deliciosity is overwhelming.
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Post by Kuat on Nov 25, 2009 20:51:32 GMT -8
Freshly made drunken noodles:  |
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Post by Inaaca on Nov 25, 2009 21:44:29 GMT -8
Well, drunken noodles sure LOOKS delicious as heck.
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Post by You probably can't touch this. on Nov 25, 2009 22:47:31 GMT -8
This thread is awesome.
But my drunken noodles were always drained top square-packaged brainsacks with a fine regret sauce.
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Post by Kuat on Nov 25, 2009 23:05:10 GMT -8
My thanksgiving dinner:  Eggplants stew over rice. Sounds much less appetizing then "Khoresht e Bademjan". That and another dish are things I can subsist on for eternity. Might as well post the recipe because I know it by heart. And in case anyone wants to actually make it, which I encourage. Also, recipes online are crap, as is true for most Persian food. 1 large eggplant, cut into strips (should be the same volume as the steak) 2 lbs flank steak, cubed 15 oz tomato sauce 6 oz tomato paste 1 cup chicken broth 4 medium tomatoes, sliced 1 large onion, diced 6 cloves garlic, crushed 2 tbsp turmeric 1 tbsp cinnamon Cayenne pepper, salt, black pepper, to taste 1 bay leaf Skin and slice eggplants, cover with salt, leave in strainer for 30-60 min. After they get dehydrated a bit, pat dry with paper towels to also get salt off. Fry onions in olive oil till transparent, then add half the crushed garlic and spices, and fry for about a second. Then add the steak and fry until browned. Add in tomato sauce, paste, chicken broth, the rest of the garlic, and the bay leaf. Bring to boil, then reduce to simmer, covered for about 45 min. Stir occasionally. During this time, fry eggplants on skillet with minimal oil. They will blacken a slight bit. Cook each strip for about 3 minutes a side. Set aside. Preheat oven to 350. After simmer, bring meat sauce back to medium-high and cook for 15 min, stirring frequently. When done, pour meat sauce into large baking disk, then cover with eggplants, and then cover the eggplant with sliced tomatoes. Cover with tin foil. Bake for 40 minutes. Uncover, bake an additional 10 minutes. Serve over basmati rice. Makes 8 servings. Also with the side, "Salad Shizari"  3 large tomatos, diced (~2 cups) 3 large cucumber, diced (~2 cups) 1 large red onion, diced 1 bunch parsley, chopped and destemmed 1/2 cup lemon juice 1/4 cup olive oil Salt and Pepper to taste (1 tsp salt, 2 tsp pepper) Mix ingredients, chill together for a few hours, enjoy. |
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Post by Muramasa on Nov 26, 2009 2:16:55 GMT -8
I always find eggplant to be something that never looked really good cooked, but still good tasting regardless.
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Post by Muramasa on Nov 26, 2009 15:28:04 GMT -8
Found this recipe lying around. Admittedly, it's a bit of a mess, but maybe someone can make use of it. - 8 chicken breast
- 1 8oz sour cream or creme fraiche
- lg. spanish onion diced
- 1-1 1/2 jars medium chunky salsa (the person who made the recipe suggests Ortega)
- 1 can Campbells cheddar cheese soup
- 1 1/2 lb. jack cheese
- 1 1/2 lb. sharp cheddar cheese
- corn tortillas (tear into pieces)
-Find large dish (no mention on what size to use) -boil chicken, do not over cook (no mention of time, author also suggests throwing in bay leaves and other vegetables to make a stock for another dish) -meanwhile obtain large skillet -put a couple of teaspoons of butter in pan & saote onions - remove from heat -take cooled chicken off bone; if using boned, then break chicken up into pieces & put in pan of onions (author suggests adding seasonings, but I think she suggests against things like garlic. Also, I'm guessing the "pan" mentioned is the aforementioned "dish" that meal will be served in) -add salsa to pan- creme franiche- -cheddar cheese soup - mix all together & let simmer together -about 5 minutes - then break up some tortillas, layer in bottom of pan -put in chicken mixture across bottom, jack cheese, then sharp cheese relayer again, starting with tortillas & ending with cheese -bake @ 350 degrees until cheese melted -cooked 45 minutes more or less |
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Post by Kuat on Dec 17, 2009 15:22:16 GMT -8
My dinner tonight:  Chicken Kabobs and Salad Shirazi, with Darjeeling tea. Chicken Kabobs: For 2lb chicken: -Chicken breast, cut to cubes -1 onion, grated. -1 cup lemon juice -1 tbsp olive oil (canola works too) -1 tbsp salt -Pepper, pepper flakes to taste -crushed garlic (~6 cloves, or 2 tsp garlic powder) -1 tsp Saffron ground finely, dissolved in 2 tbsp hot water Mix all that, and let marinate for at least a night. Skewer it, and cook it either on a broiler pan in the oven, or outside on a bbq. For a broiler, I put it ~4 inches away from the flame, and cook the first side at 7 minutes, then the other at 6 minutes. Also put some onions and tomatoes on the skewers. Baste with 1 tsp saffron in 1/4 cup melted butter before you put it in, and after you turn it. |
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Post by ShortPerson on Dec 17, 2009 18:38:35 GMT -8
I want to be a good cook.  I will post pictures of the yummy cake i'm going to bake next weekend. YUMMY!!!!XD |
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Post by Kuat on Dec 19, 2009 9:55:10 GMT -8
I want to be a good cook. I will post pictures of the yummy cake i'm going to bake next weekend. YUMMY!!!!XD You best be postin' those pics like you promised! |
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Post by ShortPerson on Dec 22, 2009 11:33:43 GMT -8
I will. i cant wait to eat it. XD
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Post by Muramasa on Dec 24, 2009 1:30:49 GMT -8
A co-worker of mine recently received a bottle of tangerine vodka. It reminded me of the Chocolate cake shooter.
1 oz of lemon vodka
1 oz Frangelico
1 lime wedge
Take a shooter glass with a sugared rim, pour the ingredients in. After taking the shot, take a bite of the lime wedge.
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