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How to become an irreparable sociopathic chain-smoker
- 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
- 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)
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.
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]
0
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
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
0
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
edited May 2010
Eew, don't put peanut butter and jelly on rice
save up for some bread
KalTorak on
0
SpudgeWitty commentsgo next to this blue dot thingyRegistered Userregular
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
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.
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!
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
0
cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
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.
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.
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.
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.
Posts
What spring does with the cherry trees.
He makes me want to put on my stripper heels and throw a punch
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.
then i died
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.
"Think of it as Evolution in Action"
King's Dominion! for some reason, amusement park food always tastes like heaven
I am a horrible cook, but it was good.
How the hell am I supposed to make a decent pot of beans without pickled pork?
i usually just bake both - or put in curry. hmmm.
save up for some bread
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
PSN - MicroChrist
I'm too fuckin' poor to play
WordsWFriends - zeewoot
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.
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
This would run me around $700 after insurance.
Frankly, I ain't got time to bleed.
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!
This right here is why I still have three of four wisdom teeth
Goddamn oral surgeons
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.
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.
"Think of it as Evolution in Action"
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.
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.
it is not time to grill
damn you minnesota
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.