Hot Boxes and Wet Mixes [the next cooking thread]

Stale

I think I'm gonna make some tamales this weekend maybe.

I have a good recipe that doesn't involve horrible blaxicans like Anjin.

What are YOU making?

Kovak

i been cooking hashbrowns lately cause you can get 6 pound bags for like 5 bucks

Druhim

I've gotta motherfucking learn to make good tamales

Stale

Druhim wrote: »

I've gotta motherfucking learn to make good tamales

it's not as tough as you think

Kovak

stale do you have a good biscuit and/or gravy recipe

Usagi

I'm thinking grilled cheese and tomato soup for dinner

but we'll see what the grocery store has that looks good

Stale

Kovak wrote: »

stale do you have a good biscuit and/or gravy recipe

does the Pope shit in the woods?



of course I do

Peter Ebel

Making this:


Hoping it turns out right this time.

Druhim

Stale wrote: »

Druhim wrote: »

I've gotta motherfucking learn to make good tamales

it's not as tough as you think

what would you say is the hardest part of making really good tamales that most people get wrong? preparing the masa incorrectly? making the filling wrong? I'm certainly in favor of going for flavor instead of "healthy" if I'm going to go to the trouble of making them

Dadouw

STEAAAAAAK

Stale

Druhim wrote: »

Stale wrote: »

Druhim wrote: »

I've gotta motherfucking learn to make good tamales

it's not as tough as you think

what would you say is the hardest part of making really good tamales that most people get wrong? preparing the masa incorrectly? making the filling wrong? I'm certainly in favor of going for flavor instead of "healthy" if I'm going to go to the trouble of making them

well the masa is not hard at all, especially since you can't over or under work it. When it sticks together, it's done.

The main hurdles I had at first was over-filling, and under-steaming.


I found that overestimating your steam time, and under-estimating your filling is the best bet. because even if you steam them for 20 extra minutes.... it ain't gonna hurt a thing.

Stale

also make sure you spice the filling more then you think is correct, all that masa will mute whatever is inside

Druhim

Stale wrote: »

also make sure you spice the filling more then you think is correct, all that masa will mute whatever is inside

good point

Calamity Jane

Stale wrote: »

I think I'm gonna make some tamales this weekend maybe.

I have a good recipe that doesn't involve horrible blaxicans like Anjin.

What are YOU making?

you tease me, you bastard

Calamity Jane

Stale wrote: »

Druhim wrote: »

I've gotta motherfucking learn to make good tamales

it's not as tough as you think

i'm damn near retarded and i could totally swing it

my biggest misstep was in the seasoning department

but it's simple to make

it's just very time consuming

spono

I've been eating crock-pot cooked bbq beef sandwiches on toasted hawaiian bread buns

holy shit I could eat this forever

I Win Swordfights

I am gonna make a pan seared pork loin tonight

I just dunno what I should serve it with.

Artreus

I haven't cooked anything in ages. I should rectify this soon.

Fiz

My sis and her hubby might be coming down, which means I will be cooking vegetarian. It is good food but I love what meat adds to a dish

redfenix

i made stir-fry for dinner that was chicken breasts pre-marinated in teriyaki sauce, bell peppers, broccoli, chopped baby carrots, sugar snap peas, and water chestnuts over some jasmine rice.

add some cashews and chow-mein noodles, and bam, tasty meal.

KalTorak

http://aveceric.com/category/videos

I made this guy's toaster oven chicken tenders for dinner tonight. Deeeelicious and easy. Plus his accent is dreamy.

Dadouw

I am in dire need of mexican food

Shoggoth

I bought 10 pounds of premarinated chicken leg meat for $1.50 a pound recently.

Totally unrelated question tho. How can I spice up brown rice? The stuff is so good for you and cheap, but whenever I make it with water it is so bland.

Usagi

make it with broth or stock

or if you're super lazy like me, I keep a bunch of paste bouillon in the fridge and just throw a spoonful in with the rice and water

AMP'd

Usagi wrote: »

I'm thinking grilled cheese and tomato soup for dinner

but we'll see what the grocery store has that looks good

Reading this and the OP is like a best-of of the last few pages

Also, ^5, I had a grilled cheese too

...five hours ago

I Win Swordfights

Fuck it it is getting late I'll just throw some dinner rolls and rice pilaf and a salad or something

The apple gravy is worth making the meal

Butters

Tonight's dinner was pan-broiled sockeye salmon fillets with a lemon garlic seasoning and sea scallops Cajun style with baby spinach salad, green beans, and sweet corn.

Orikaeshigitae

i made a shrimp and scallop stirfry with various sauces for lunch. it was rad.

Usagi

I ended up making a tomato, basil and mozzarella panini with olive tapenade

sort of like a grilled cheese

AMP'd

But much better

Like a Caprese salad on bread?

I am very jealous

And hungry

Usagi

yes, that's it! I couldn't remember what the name of the salad was

it was definitely delicious and I highly recommend it

Orikaeshigitae

i've had too much garlic lately, though. between cinco de mayo guacamole and that stirfry, i've probably had two bulbs by myself over the last two days

Blake T

I am going to make this this weekend for my mother.

It looks pretty fucking tasty.

Usagi

that looks amazing

Blake T

The recipe is actually really simple and is in the Wiki link, you should check it out.

I might make a creme brulee another time though Usagi, I like the idea of saying, "I made a creme brulee"

Shoggoth

Usagi wrote: »

make it with broth or stock

or if you're super lazy like me, I keep a bunch of paste bouillon in the fridge and just throw a spoonful in with the rice and water

I've tried this with the only bouillon my local supermarket stocked and it only came out marginally better, but I assume this was due to the low quality of the bouillon.

I'm not sure exactly where or what to look for when buying bouillon, any ideas?

AMP'd

Usagi wrote: »

yes, that's it! I couldn't remember what the name of the salad was

it was definitely delicious and I highly recommend it

Now I am craving a nice sub sandwich

We have a little Italian market here and they have the best sandwitches

Usagi

Shoggoth wrote: »

Usagi wrote: »

make it with broth or stock

or if you're super lazy like me, I keep a bunch of paste bouillon in the fridge and just throw a spoonful in with the rice and water

I've tried this with the only bouillon my local supermarket stocked and it only came out marginally better, but I assume this was due to the low quality of the bouillon.

I'm not sure exactly where or what to look for when buying bouillon, any ideas?

I despise the cube stuff (unless I'm sick and then it's fantastic)

but I love this stuff: Better Than Boullion

Usagi

Blaket wrote: »

The recipe is actually really simple and is in the Wiki link, you should check it out.

I might make a creme brulee another time though Usagi, I like the idea of saying, "I made a creme brulee"

you get a lot of ooh's and aaah's because people assume it's terribly difficult to make

and of course, blowtorch

cadmunky

oh yes, i'm making my black bean chili this weekend.

gotta get to work on my stocks for the crawfish boil i intend for NOLA too.

Kuribo's Shoe

baked some chicken, sauted some broccoli

I haven't the money or the skills to make fancy stuff