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How to become an irreparable sociopathic chain-smoker

RageRage Registered User regular
edited July 2010 in Social Entropy++
Stocking a Pantry 101
Basics for the pantry (living list - continued updates)

Liquid:
- Extra-virgin olive oil
- Canola/Vegtable Oil
- Soy sauce
- vinegar
- red wine vinegar
- Worcestershire sauce
- Balsamic Vinegar
- honey
- hot sauce (Franks or sriracha, depending on your tastes)
- Rice Wine Vinegar
- Liquid Smoke
- Garlic oil
- Pepper Sauce
- Seasme Oil
- Hoisin Sauce
- Siracha
- Chili-Garlic Paste
- vanilla extract
- vodka


Dry:
- iodized salt
- kosher salt
- sea Salt
- black pepper (whole + a mill)
- white pepper
- red pepper flake
- oregano
- garlic powder
- garlic salt
- onion powder
- onion salt
- cumin
- chili powder
- paprika
- Ground Indian Red Pepper
- smoked paprika
- Curry Powder
- Filé
- Old Bay
- Ground Ginger
- Candied Ginger
- Lemon Pepper
- cinammon (sticks or ground)
- AP Flour
- Buck Wheat Flour
- Masa
- White Sugar
- Brown Sugar
- baking soda
- baking powder

The sun is finally out and it's time to get the grill fired up.

Tossed together a new marinade for flank steak this weekend and it turned out incredibly well:
Flank steak - 2-2.5 lbs, trimmed and halved for marinading

Marinade:
4 tsp olive oil
1 whole orange, juiced
1 lime, juiced & zest
1/2 lemon, juiced & zest
1 tsp cumin
1 tsp ancho chili powder
1 tsp kosher salt
2 cloves of garlic, chopped
1/3 sweet onion (medium size)
2 jalapenos, diced

- After prepping the materials, toss all ingredients into a blender and emulsify

Dry rub:
2 tsp kosher salt
2 tsp garlic powder
1 tsp chili powder

- Mix the dry spices together and lightly rub the flanks, working the spices very lightly into the grain of the flanks

Toss the flanks (2 halves per) into large freezer bags and divide the marinade evenly into each bag. Let the marinade sit for 2-4+ hours in the fridge before grilling.

Ready to grill?

- Pull the flanks from the fridge and let them sit at room temp for at least 20 minutes prior to grilling
- Prep the grill to high heat - sear each side to caramelize, then lower to med-high heat to finish cooking (and not dry out the meat)

Finish with bell peppers and onions, and enjoy!

exps19711_SCBZ1115473D73.jpg

Rage on
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Posts

  • Viscount IslandsViscount Islands [INSERT SoKo HERE] ...it was the summer of my lifeRegistered User regular
    edited May 2010
    No, cook this!
    5-the-matrix-trinity-dodge-this.jpg

    Viscount Islands on
    I want to do with you
    What spring does with the cherry trees.
  • DirtyDirtyVagrantDirtyDirtyVagrant Registered User regular
    edited May 2010
    All the things I love to cook involve either mirepoix or sofrito...and I'm fucking sick of cutting vegetables.

    DirtyDirtyVagrant on
  • CampionCampion Registered User regular
    edited May 2010
    Hahaha, god dammit viscount. That looks really good, I wish I had a grill

    Campion on
    4484-7718-8470
  • CampionCampion Registered User regular
    edited May 2010
    All the things I love to cook involve either mirepoix or sofrito...and I'm fucking sick of cutting vegetables.

    slapchop.jpg

    Campion on
    4484-7718-8470
  • FizFiz Registered User regular
    edited May 2010
    Campion wrote: »
    All the things I love to cook involve either mirepoix or sofrito...and I'm fucking sick of cutting vegetables.

    slapchop.jpg

    He makes me want to put on my stripper heels and throw a punch

    Fiz on
    juggcat.jpg
  • DirtyDirtyVagrantDirtyDirtyVagrant Registered User regular
    edited May 2010
    He just looks like the kind of guy who sits in an dark alleyway after work pounding natty ice tallboys by himself.

    DirtyDirtyVagrant on
  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    edited May 2010
    You fucker, you forgot the tortillas!

    2 cups all-purpose flour (10 oz)
    1/2 tsp salt
    1/2 tsp baking powder
    2 tbsp shortning/lard
    2 tbsp butter

    Pulse above ingredients in food processor until you reach a cornmeal-like consistency. Add 3/4 cup warm water, knead until it forms a smooth dough, add flour if necessary. Separate into golf-ball sized balls, roll each ball smooth, leave under a wet towel for 20 minutes. Roll out each ball thin, cook on a very hot non-stick pan/griddle, 30-40 seconds on each side. Keep warm - if they cool off and are less flexible, microwave for 8-12 seconds.

    Fill with something awesome, marvel at how much more awesome it is.

    KalTorak on
  • lostwordslostwords Registered User regular
    edited May 2010
    i ate this last saturday

    29865_629291527632_6101074_36775675_3732465_n.jpg

    then i died

    lostwords on
    rat.jpg tumbler? steam/ps3 thingie: lostwords Amazon Wishlist!
  • FizFiz Registered User regular
    edited May 2010
    Going to the farmers market today. There were some great peas there last time, but you have to buy so many of them for one serving.

    Fiz on
    juggcat.jpg
  • The GeekThe Geek Oh-Two Crew, Omeganaut Registered User, ClubPA regular
    edited May 2010
    I cooked up some fava beans last night.

    They are not a quick prep, let me tell you.

    Gotta get them out of the pod, then blanch them so you can peel the shell of the bean, then cook the beans.

    It doesn't look like much when written, but it takes quite a long time when you've got a fair sized batch of pods.

    The Geek on
    BLM - ACAB
  • cadmunkycadmunky One hand on the bottle, The other a shaking fist.Registered User regular
    edited May 2010
    dear god nino, that looks good. where did you find that treasure?

    cadmunky on
    5955603848_aed2690084.jpg
    "Think of it as Evolution in Action"
  • Wombat!!Wombat!! Registered User regular
    edited May 2010
    I made some rockin' quesadillas last week. I was pretty proud of how they turned out

    Wombat!! on
  • XaquinXaquin Right behind you!Registered User regular
    edited May 2010
    Cook this instead.

    28823_388168723278_630298278_3803892_8335556_n.jpg

    Xaquin on
  • DirtyDirtyVagrantDirtyDirtyVagrant Registered User regular
    edited May 2010
    For really great roasted chicken, the secret is thin slices of lemon and pats of butter stashed beneath the skin.

    DirtyDirtyVagrant on
  • XaquinXaquin Right behind you!Registered User regular
    edited May 2010
    Yes!

    Xaquin on
  • lostwordslostwords Registered User regular
    edited May 2010
    cadmunky wrote: »
    dear god nino, that looks good. where did you find that treasure?

    King's Dominion! for some reason, amusement park food always tastes like heaven

    lostwords on
    rat.jpg tumbler? steam/ps3 thingie: lostwords Amazon Wishlist!
  • vermiculturevermiculture Registered User regular
    edited May 2010
    RIDE ON LOST, RIDE ON

    vermiculture on
    steam id: vermiculture
  • lostwordslostwords Registered User regular
    edited May 2010
    RIDE the fuck ON, brah

    lostwords on
    rat.jpg tumbler? steam/ps3 thingie: lostwords Amazon Wishlist!
  • LanglyLangly Registered User regular
    edited May 2010
    Summer time means that it is time to make Sun Tea.

    Langly on
  • risumonrisumon Registered User regular
    edited May 2010
    I made a butter chicken curry with mushrooms and broccoli last week that came out real good. It was basically just Kitchen of india curry paste made according to the directions, except I cooked the shrooms with the chicken and curry. Then steamed the broccoli and added it later. Served over long grain indian rice. Turned out really good. I always try to cook too much stuff together, so I was glad I did the broccoli seperate.

    I am a horrible cook, but it was good.

    risumon on
    [SIGPIC][/SIGPIC]
  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    edited May 2010
    This weekend is Butternut Squash Soup Weekend!

    KalTorak on
  • DirtyDirtyVagrantDirtyDirtyVagrant Registered User regular
    edited May 2010
    I wonder why my grocer sees fit to sell tripe/offal but not pickled pork.

    How the hell am I supposed to make a decent pot of beans without pickled pork?

    DirtyDirtyVagrant on
  • FirmSkaterFirmSkater Registered User regular
    edited May 2010
    Fuck this thread I haven't eaten all day and I don't have the time or money to buy the ingredients for this shit.

    FirmSkater on
    sig2.jpg
  • DsmartDsmart Registered User regular
    edited May 2010
    I just got off adderall and have been bing eating TERRIBLY for 5 days or so. (Like 3000 calories surplus terrible)

    Dsmart on
  • FirmSkaterFirmSkater Registered User regular
    edited May 2010
    Yeah I'm going to go home and eat PB&J with some rice fuck you people and your delicious looking food akhgkajgasygvcajskgvc

    FirmSkater on
    sig2.jpg
  • mullymully Registered User regular
    edited May 2010
    i need to find some more good fast and healthy ways to cook chicken and salmon, that is pretty much our entire diet

    i usually just bake both - or put in curry. hmmm.

    mully on
  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    edited May 2010
    Eew, don't put peanut butter and jelly on rice

    save up for some bread

    KalTorak on
  • SpudgeSpudge Witty comments go next to this blue dot thingyRegistered User regular
    edited May 2010
    For those of you who would rather not do the red meat:

    6-8 chicken breasts, boneless/skinless
    (Marinade)
    1/4 cup soy sauce
    1 tbsp olive oil
    1 lemon, juiced and zest
    1.5 tbsp Worchestershire sauce
    2 cloves garlic, chopped
    (dry ingredients)
    1/3 cup kosher salt
    1/4 cup chili powder
    1/4 cup paprika
    1 Tablespoon onion powder
    1 Tablespoon coarsely ground black pepper
    1 Tablespoon dried basil
    1 Tablespoon dried oregano
    1 Tablespoon ground coriander

    Combine all marinade ingredients and chicken in freezer bags. Let them marinade for about an hour (any longer and it will dry the surface of the chicken too much).

    Lay the marinated chicken on a baking pan and lightly coat the breasts (both sides) with the combined dry ingredients. For presentation, I like to add some fresh chopped parsley to the tops.

    Charcoal grill - just throw 'em on right when the coals are ready and cook away. The high initial heat seals all that moisture in. Turn when the grill marks are dark brown, nearing black. Once the grill marks are the same on both sides, you're pretty well done. (Don't have a gas grill so no gas instructions)

    Once done, spritz with fresh lemon or lime (optional) and serve with your favorite grill vegetable. Personally I love this with grilled asparagus

    Spudge on
    Play With Me
    Xbox - IT Jerk
    PSN - MicroChrist

    I'm too fuckin' poor to play
    WordsWFriends - zeewoot
  • StaleStale Registered User regular
    edited May 2010
    If my stomach wasn't a big enough deterrent to eating solid food that I shouldn't, one of my freshly fixed teeth has now cracked in half.


    I have no ducats to parlay to a dentist this month. I have to render unto Caesar for my taxes, pay the other half of a fishing trip on the gulf for my father for his birthday, and help Nikki drive up to NJ for her brothers wedding.

    Then I got Bama to save for, and a house coming up in Sept.


    Basically I'm fucked. Back to nothing but smoothies til winter. Maybe I can yank this shit out with pliers.

    Stale on
    easysig2.jpg
  • mullymully Registered User regular
    edited May 2010
    how much are dentists down there?

    mully on
  • UsagiUsagi Nah Registered User regular
    edited May 2010
    Well if his shit broke, I'd hope the dentist would fix that - that sucks Stale

    And I have Volyu's mythical taco recipe written down somewhere, but I'll be damned if I can find it (or be bothered to search for it) right now

    Usagi on
  • StaleStale Registered User regular
    edited May 2010
    mully wrote: »
    how much are dentists down there?

    This would run me around $700 after insurance.

    Frankly, I ain't got time to bleed.

    Stale on
    easysig2.jpg
  • mullymully Registered User regular
    edited May 2010
    700 .. AFTER insurance?

    What the hell.. why is it so expensive? I've never seen dental costs before, but I guess even just check-ups here are $85... argh. Loving my insurance package right now :/

    if you wanted to start up a donation fund I would donate!

    mully on
  • UsagiUsagi Nah Registered User regular
    edited May 2010
    Stale wrote: »
    mully wrote: »
    how much are dentists down there?

    This would run me around $700 after insurance.

    Frankly, I ain't got time to bleed.

    This right here is why I still have three of four wisdom teeth

    Goddamn oral surgeons

    Usagi on
  • XyyzXyyz Registered User regular
    edited May 2010
    Hurm.

    This thread reminds me that the only thing I've eaten in the last two days has been a couple of slices of reheated pizza.

    That's probably a bad thing.

    Xyyz on
  • cadmunkycadmunky One hand on the bottle, The other a shaking fist.Registered User regular
    edited May 2010
    oh christ dan.

    jeezus, i am cringing just thinking about it.

    and yay for still having wisdom teeth jess! for the same damn reason. fuckers need to go, and i would need to look into some kind of invisalign ortho thing. or just get em knocked out.

    cadmunky on
    5955603848_aed2690084.jpg
    "Think of it as Evolution in Action"
  • BackwardsnameBackwardsname __BANNED USERS regular
    edited May 2010
    My mom just got me this:

    10602.jpg

    It's a rad book just to read what all these world-class chefs would want to eat on their last day on earth. Some go for huge extravagant parties with osetra caviar and otoro and truffles and the like, and others just want to eat a freshly caught tuna on a boat or some toasted country bread under a tree. And it all sounds rad. It's the ultimate food-porn.

    Plus, it includes recipes! And these aren't your typical cookbook recipes. Frankly, many of them are a bit too intimidating to cook for the sheer complexity, or involve shit so out of my price range (caviar, truffles) that I'd have to sell something just for dinner, but there's plenty of great stuff you really could do at home in there.

    I really want to try the Rick Bayless carnitas recipe and Scott Conant's foie gras and green apple risotto.

    Backwardsname on
  • UsagiUsagi Nah Registered User regular
    edited May 2010
    cadmunky wrote: »
    oh christ dan.

    jeezus, i am cringing just thinking about it.

    and yay for still having wisdom teeth jess! for the same damn reason. fuckers need to go, and i would need to look into some kind of invisalign ortho thing. or just get em knocked out.

    Heh, mine never even bothered to grow in - so it would be unnecessary surgery to remove the stupid things, not even just an extraction. So far I've only had the one bother me, and insurance covered the whole thing because it had become impacted and removal was no longer voluntary.

    Usagi on
  • scarlet blvd.scarlet blvd. Bebop Cola Goooood!Registered User regular
    edited May 2010
    It has been raining all day
    it is not time to grill

    damn you minnesota

    scarlet blvd. on
  • BackwardsnameBackwardsname __BANNED USERS regular
    edited May 2010
    Also for mother's day my mom and I usually cook something

    This year I made fettucine with mussels

    - about 1 3/4 lb mussels (more if you're getting them not-so-fresh and you'll need to throw out a lot of them, or less if you're getting them from an excellent place.)
    - 16oz fresh fettucine (if you can't make your own, whole foods usually has some fresh pasta you can buy there)
    - 5-6 roma tomatoes
    - 1 yellow onion
    - dry white wine, like sauvignon blanc
    - olive oil
    - one bunch of basil
    - tomato puree (i just used store-bought but if you wanted to make your own that'd be better I'm sure)
    - 5 cloves garlic
    - red chili flakes to taste

    dice the garlic and onions; blanch the tomatoes for ~15 seconds in boiling water, rinse them in cold, and peel and dice them.

    Sautee the garlic and onion in the olive oil on med-high heat until the onion starts to get a little translucent 3-4 minutes. Then add the tomatoes, and simmer for about 10 minutes. Then add the puree with the chili flakes, and simmer for another 20 minutes or so. I just eyeball the puree and use enough to make as much sauce as I think I need. Usually 1/4 to 1/2 of a can.

    Clean the mussels, rinse and dice the basil, and boil your pasta (since it's fresh, should only take about 2 minutes, and make sure to rinse in cold water afterwards).

    After the sauce has simmered, add a few glugs of the wine, let the wine reduce to about 2/3, then throw in the mussels, cover, and steam on medium-high heat for about 2 minutes. Throw in the pasta, continue steaming for another 2-3 minutes or until mussels look done.

    Season with salt and pepper, and grate some parmesan on top.

    Serves 3-4 depending on gluttony. If I'm eating, it serves 3, just barely.

    Backwardsname on
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