November 07, 2012
— Ace Because a commenter suggested it, and I was actually going to post a recipe.
No, really.
I call this "Autumn in a Bowl." Or Pumpkin-Sausage soup.
Um, it's kind of simple. Pumpkin, chicken broth to cut the pumpkin down to a smoothish liquid (but not too smooth), chopped onions (eyeball it) and broken up bits of sausage (as much sausage as you like; I like a lot). Some Italian seasoning or salt and pepper.
Then you cook it until it's hot. *
No, it's not sweet, there's no sugar. I think it's Atkins-friendly because pumpkin doesn't have too much carbs in it. But, honestly, I don't really know the actual number.
But it's the sort of soup that puts you in the mind of J. Crew, hunting dogs, and fowling pieces.
* All my recipes are like this. I don't do measurements or timing or cooking heat.
That's for wimmens. Real men just eyeball things.
Posted by: Ace at
01:14 PM
| Comments (285)
Post contains 159 words, total size 1 kb.
The HQ has now turned to recipes.
This cannot be a good turn of events.
Do we need to hit the tip jar to buy Ace more Valu-Rite?
Posted by: shibumi at November 07, 2012 01:16 PM (z63Tr)
Posted by: Dr Spank at November 07, 2012 01:16 PM (4cRnj)
Posted by: ace at November 07, 2012 01:17 PM (LCRYB)
The internet has made cookbooks obsolete.
Posted by: pep at November 07, 2012 01:17 PM (6TB1Z)
Posted by: soothsayerwing plover at November 07, 2012 01:17 PM (jUytm)
Posted by: Truck Monkey at November 07, 2012 01:18 PM (jucos)
I cook about five things, but still, I cook
Toast
Rye toast
Wheat toast
Sourdough toast
Hot dogs.
Does that sum it up?
Posted by: pep at November 07, 2012 01:18 PM (6TB1Z)
Posted by: krakatoa at November 07, 2012 01:18 PM (MGY3W)
Posted by: Interested reader at November 07, 2012 01:18 PM (1MePm)
Posted by: Christopher Johnson at November 07, 2012 01:18 PM (FN39A)
Lentil Soup
1 1/2 cup dried lentils
6 cups beef broth
1 1/2 cups sliced carrots
1 1/2 cups sliced onions
1 cup sliced celery
1 1/2 cups grated potato
2 cups sliced sausage (sweet Italian works well) or kielbasa
1 bay leaf
1 Tablespoons vinegar
salt, pepper, parsley to taste
Bring lentils and beef broth to a boil; remove from heat, cover and
let stand 1 hour. Add remaining ingredients; if using sweet italian
sausage, cook that separately first. (add water to cover if needed) and
simmer until lentils are tender.
Posted by: Slublog at November 07, 2012 01:19 PM (SjVZP)
Posted by: FL-Chick at November 07, 2012 01:19 PM (0vN24)
What about melons? How do you feel about nibbling on them?
Posted by: pep at November 07, 2012 01:19 PM (6TB1Z)
I cook about five things, but still, I cook
Toast
Rye toast
Wheat toast
Sourdough toast
Hot dogs.
Does that sum it up?
Posted by: pep
You forgot pancakes, once a year.
Posted by: Dr Spank at November 07, 2012 01:19 PM (4cRnj)
Posted by: tasker at November 07, 2012 01:20 PM (r2PLg)
Posted by: krakatoa at November 07, 2012 01:20 PM (MGY3W)
Posted by: What could have been at November 07, 2012 01:20 PM (1MePm)
Saw an article this morning about how Mrs. SCOAMF is ready for her second term as our national tastemaker/stylesetter.
The upholstery thread on Coronation Day 2009 is still one of the funniest thing I've ever read. The HQ can do fashion threads. *rofl*
Posted by: HeatherRadish™ at November 07, 2012 01:20 PM (/kI1Q)
Posted by: Auntie Doodles at November 07, 2012 01:20 PM (JcN7j)
Posted by: J.J. Sefton at November 07, 2012 01:20 PM (vCK/R)
Start with 4-5 cups of chicken broth, finely grind jalapenos ( as many or few as you want) boil, then add some cream...yummy, spicy...both ends.
Posted by: beerologist at November 07, 2012 01:21 PM (CdhVC)
First, get a luke warm candidate that is easily mailable...
Second have 2 MILLION LESS people vote for him than they did in 2008 voting for McCain....
swirl it around and chase it with 300 million dollars in pro Obama advertising..
Posted by: ROIGuy at November 07, 2012 01:21 PM (7YnaR)
Posted by: tasker at November 07, 2012 01:21 PM (r2PLg)
Posted by: Pollution-Based Life Form at November 07, 2012 01:21 PM (sOtz/)
Carrots or sweet 'taters?
Posted by: burned cut-loop [/i] [/b] at November 07, 2012 01:21 PM (jo069)
Posted by: Mom2twoboys at November 07, 2012 01:22 PM (j6vo0)
http://tinyurl.com/cq26ur6
Ingredients:
1 pound sirloin steak, cut into 1/2-inch pieces *Buy this tender cut since it's being roasted
1 pound cremini or button mushrooms, stems trimmed and caps halved
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water *I used vegetable broth
1/2 cup quick-cooking barley *I used regular pearl barley, soaked for 6 hours
Chopped fresh parsley (optional)
Directions:
Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
---
Wifey made this the other day and it was outstanding. Seems almost a waste to use barley for anything but brewing, but it was worth it.
Posted by: sTevo at November 07, 2012 01:22 PM (gAtVR)
6 slices maple-cured bacon, chopped
1 1/2 cups white sugar
1 cup softened butter
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chunks
Preheat an oven to 350.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.
Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.
Posted by: weew at November 07, 2012 01:22 PM (ElfHn)
Posted by: tasker at November 07, 2012 01:22 PM (r2PLg)
Posted by: weew at November 07, 2012 01:23 PM (ElfHn)
Posted by: rockmom at November 07, 2012 01:23 PM (qe2/V)
Posted by: jakeman at November 07, 2012 01:23 PM (96M6e)
Posted by: Tammy al-Thor at November 07, 2012 01:23 PM (2rMmy)
So I'm adding ballistic lead to your recipe. It's a shame to waste all that sausage though.
I tried Stauffer's (sp?) frozen lasagna today and all I can tell you is no. Just no. I would rather eat the box.
Posted by: GnuBreed at November 07, 2012 01:23 PM (ccXZP)
Posted by: Truck Monkey at November 07, 2012 01:23 PM (jucos)
Posted by: Lebron Steinman at November 07, 2012 01:23 PM (jfWE9)
Holy shit! Now there's a recipe....why have I never heard of these until now?
Posted by: Tami at November 07, 2012 01:24 PM (X6akg)
Posted by: BCochran1981 at November 07, 2012 01:24 PM (GEICT)
Posted by: tasker at November 07, 2012 01:24 PM (r2PLg)
Posted by: HoboJerky, profit of DOOM! at November 07, 2012 01:24 PM (fCMdQ)
Posted by: Slublog at November 07, 2012 05:19 PM (SjVZP)
Lentil soup is such an underrated comfort food. Always in my pantry.
Posted by: Ombudsman at November 07, 2012 01:24 PM (HqXYa)
I got a crockpot Stroganoff recipe that turns out pretty decent for when the wife and I are in a hurry.
It's basically:
1 Can Cream o' Mushroom soup
1 packet onion soup
1 Large Sweet onion sliced
1-1.5 lb stew meat
1/4-1/2 cup canned beef broth (depending on the thickness you like.)
Mix in crockpot, cook on low 8 hours, (if you're home stir 2-4 times)
30 minutes before eating add about 1/2-1cup Sour cream (or nonfat Great Yogurt)
Serve over rice or noodles.
Posted by: tsrblke at November 07, 2012 01:24 PM (GaqMa)
Posted by: Soothsayer at November 07, 2012 01:25 PM (jUytm)
Posted by: lauraw at November 07, 2012 01:25 PM (yfxz6)
Nabeyaki Udon Broth
4qt water to boil
Reduce heat
2 tsp dashi powder
add:
6 Tbl Sugar (Splenda)
1 1/2 tsp salt
4 Tbl spoons dark soy sauce
2 Tbl light soy sauce
3 Tbl Mirin wine
3 Tbl Sake
Bring to slow boil
serves 8-10
Nabayaki Udon
1-2 cup broth brought to boil
add:
4 Scallions chopped 1"
2-4 oz dark meat thighs or drumsticks chicken skinned and boned
1-2 1/4" fish cake slices
In five minites Add:
1-2 oz. Spinich (alternatively blanch and Roll)
Soft Udon noodles
Bring to slow boil then:
turn to medium low heat, add egg and cover.
Wait until egg is cooked and serve use Japanese red pepper to taste
Posted by: jrg at November 07, 2012 01:25 PM (PEwU1)
Posted by: Damone at November 07, 2012 01:25 PM (/78Ne)
Posted by: tasker at November 07, 2012 01:25 PM (r2PLg)
Posted by: USA at November 07, 2012 01:25 PM (RIg+t)
Posted by: ace at November 07, 2012 01:26 PM (LCRYB)
Posted by: BCochran1981 at November 07, 2012 01:27 PM (GEICT)
When we win elections in the future, can this soup stand in for pudding?
Posted by: snowboundghost at November 07, 2012 01:27 PM (VT7xu)
Posted by: ace at November 07, 2012 05:26 PM (LCRYB)
Seriously? Pre-cut onions? They make this?
Posted by: Tami at November 07, 2012 01:27 PM (X6akg)
They satisfy a chocolate and bacon craving simultaneously. If salty-sweet is your thing, I highly recommend them.
Posted by: weew at November 07, 2012 01:27 PM (ElfHn)
58 -
Mix with your excess of bile (I'm sure we all have some of THAT), give it to your neighbor/co-worker/relative who voted for the Scoamf.
Posted by: BurtTC at November 07, 2012 01:27 PM (TOk1P)
Posted by: Dr Spank at November 07, 2012 05:16 PM (4cRnj)
How many do you have? Vaginas, I mean.
Posted by: Cicero (@cicero) at November 07, 2012 01:27 PM (QKKT0)
She got mad because I didn't save one for her.
But recipes? How about 1/2 cup of ice in a glass. Add 3 f.oz of bourbon. Voila, nectar.
Posted by: Vic at November 07, 2012 01:27 PM (YdQQY)
Posted by: Soothsayer at November 07, 2012 01:27 PM (jUytm)
Atkins-friendly and really good:
Butterfly a chicken breast, season it inside and out, put in Swiss cheese, fold over. Wrap the entire chicken breast in uncooked bacon strips. I cover the whole thing entirely with bacon...nom nom nom
Bake at 350 or 375 (if you cook, you'll know the right temp) on a non-stick sprayed cookie sheet until the bacon is crispy and you're sure the chicken is done. Might be good with some spinach stuffed inside too.
Posted by: bicentennialguy at November 07, 2012 01:27 PM (WQWF0)
Meh, this is what I get for winging it.
When you add the sour cream, also add about 10 oz sliced "Baby Bella" mushrooms.
Posted by: tsrblke at November 07, 2012 01:28 PM (GaqMa)
Mock Apple Pie
Which always confused me, because when I was a kid apples were cheap and crackers weren't.
Things change.
Posted by: HeatherRadish™ at November 07, 2012 01:28 PM (/kI1Q)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 01:29 PM (5H6zj)
Posted by: Craig Poe at November 07, 2012 01:29 PM (BVkEs)
Posted by: Flatbush Joe at November 07, 2012 01:30 PM (ZPrif)
Posted by: Bill D. Cat at November 07, 2012 01:30 PM (M2+F0)
Posted by: Daybrother at November 07, 2012 01:30 PM (+paCV)
Posted by: TheQuietMan at November 07, 2012 01:30 PM (1Jaio)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 01:30 PM (5H6zj)
Posted by: Hussein in the Membrane at November 07, 2012 01:30 PM (EX+sq)
Posted by: A Somali Warrior at November 07, 2012 01:31 PM (QKKT0)
Posted by: Soothsayer at November 07, 2012 05:25 PM (jUytm)
Mock apple pie? why? It's an American classic. what did it ever do to you?
Posted by: Ombudsman at November 07, 2012 01:31 PM (HqXYa)
Posted by: AndrewsDad at November 07, 2012 01:31 PM (C2//T)
One glass
Add 3oz. Valu-Rite vodka to the glass
Drink it
Repeat until unconscious
Repeat until 2016
Posted by: Bang Out Of Order at November 07, 2012 01:31 PM (1H47k)
Thats the sound of us male Engineering types panicking... "Must look up cooking specifications!..."
Posted by: Smash'em at November 07, 2012 01:31 PM (7Foks)
Posted by: ace at November 07, 2012 01:32 PM (LCRYB)
King Ranch Chicken -- Awesome casserole
Meat from one roasted chicken (Sam's has these regulary for 4.99) - shredded or diced.
1 can cream of Mushroom Soup
1 can cream of chicken soup
1 can Rotel diced chilis and tomatoes
1 small white onion
12 corn tortillas torn into 2" pieces
16 oz shredded cheddar cheese
1 Tbls Chili Powder
Heat ove to 350. Dice onion and mix with the two soup mixtures
in a greased casserole pan spread 1/2 of the corn tortillas
top with 1/2 of the chicken , 1/2 of the soup mixture, 1/2 of the Rotel. Sprinkle 1/2 chili powder and 1/2 cheese. repeat for second layer.
Cook for 30-45 minutes or until it gets bubbly and cheese just starts to brown.
Serve topped with shredded lettuce, cut fresh tomato and dollop of sour cream.
Reccomended drink pairing would be any adult beverage that rhymes with 'Ear'
Posted by: CheshireLion at November 07, 2012 01:32 PM (zNDIM)
Posted by: BCochran1981 at November 07, 2012 01:32 PM (GEICT)
Posted by: ace at November 07, 2012 01:33 PM (LCRYB)
Posted by: Soothsayer at November 07, 2012 01:33 PM (jUytm)
Posted by: Janetoo at November 07, 2012 01:33 PM (R+fMx)
Posted by: FL-Chick at November 07, 2012 01:33 PM (0vN24)
Posted by: Soothsayer at November 07, 2012 01:33 PM (jUytm)
Posted by: Craig Poe at November 07, 2012 01:33 PM (BVkEs)
I feel that anyone who calls it vajazzling should be shown on the doll where the sparkly stuff goes. Hint: it's not on the vagina.
alexthechick's sure fire Thanksgiving recipe:
Purchase copious amounts of chocolate. Eat it. Repeat as necessary.
Posted by: alexthechick - SMOD. Our only hope. Literally. at November 07, 2012 01:33 PM (Gk3SS)
Posted by: Jane D'oh at November 07, 2012 01:34 PM (UOM48)
Which always confused me, because when I was a kid apples were cheap and crackers weren't.
Things change.
Posted by: HeatherRadish™ at November 07, 2012 05:28 PM (/kI1Q)
____________________
As my English mother-in-law has explained to me roughly 600 times, it's a wartime recipe for when crackers were in rations, and apples were impossible to come by.
Posted by: Bang Out Of Order at November 07, 2012 01:34 PM (1H47k)
Posted by: The Mad Analyst at November 07, 2012 01:34 PM (SnibU)
This recipe has had a lifespan longer than many people for a reason: It's delicious. Also, if you can tell by the sugar amount, it's very bad for you.
1 1/4 cups sugar 1/2 cup butter, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour (not self rising)
1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts (walnuts work best) Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until completely smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. Bake 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Posted by: Rusty Nail at November 07, 2012 01:34 PM (WWuYG)
Posted by: Daybrother at November 07, 2012 01:34 PM (+paCV)
Posted by: Soothsayer at November 07, 2012 01:34 PM (jUytm)
1. Dump can of beans (w/pork if you can afford it) into pot.
2. Heat and eat. (Fire is fine if electricity/gas is unaffordable/not available)
You can also add water to extend.
Posted by: eureka! at November 07, 2012 01:34 PM (UL+ny)
Posted by: tasker at November 07, 2012 01:34 PM (r2PLg)
Posted by: Bill D. Cat at November 07, 2012 01:35 PM (M2+F0)
You're right. Pudazzling?
Posted by: Cicero (@cicero) at November 07, 2012 01:35 PM (QKKT0)
Posted by: Rusty Nail at November 07, 2012 01:35 PM (WWuYG)
Posted by: Soothsayer at November 07, 2012 01:35 PM (jUytm)
Posted by: BCochran1981 at November 07, 2012 01:35 PM (GEICT)
Posted by: Ben Ghazi at November 07, 2012 01:35 PM (bxiXv)
Posted by: beerologist at November 07, 2012 01:35 PM (CdhVC)
Posted by: Hussein in the Membrane at November 07, 2012 01:36 PM (EX+sq)
Posted by: FL-Chick at November 07, 2012 01:36 PM (0vN24)
Boil a chicken, remove and shred the meat. Save the stock. (I threw some random stuff in it...garlic, celery leaves)
Dice most of a loaf of bread, chop up an onion, melt a stick of butter, add some sage and black pepper and salt. Mix those things together.
Put the shredded chicken in a 9x13 pan. Put the bread mixture on top.
Make a gravy out of a quart of stock and enough flour. (I failed here. I might try cornstarch next time).
Yeah. A quart of gravy.
Poor the gravy over the pan, bake at 350F for 45 minutes.
Posted by: HeatherRadish™ at November 07, 2012 01:36 PM (/kI1Q)
I think sausage tastes better if you get the hobo's name first. Makes it like you're having a friend for dinner. Despite all the cruel things they call you when you pop into the basement for that final "chat".
Posted by: Dang at November 07, 2012 01:36 PM (R18D0)
No! Ya'll can't have any of my rations! Get off the lawn before I sic the dog on you!
Posted by: shibumi who is angry at the libards at November 07, 2012 01:36 PM (z63Tr)
Posted by: tasker at November 07, 2012 01:37 PM (r2PLg)
So my youngest son (12) wanted to try to grow some jumbo pumpkins this year. We ended up with about fifteen ranging from 80 - 200 lbs that we had no idea what to do with. Naturally, our thoughts turned to explosives. A few weeks ago we ordered some tannerite. If you're not familiar with tannerite, the only way to make it explode is to shoot it with some type of centerfire rifle round. On Sunday we invited the neighbors over and took turns shooting containers of tannerite placed into holes carved in the pumpkins. It was fucking great.
The grand finale was a 4 lb. jug of the stuff placed in our biggest pumpkin. We painted that big gourd green with a yellow O (U of O duck emblem) and blew the shit out of it. Because we hate the ducks. One large piece was measured at 351' from ground zero. No soup was eaten during the festivities.
Posted by: Gristle Encased Head at November 07, 2012 01:37 PM (+lsX1)
Actually, more baked than anything -
2 lb sirloin, cubed, rolled in flour
1 large Walla Walla onion, chopped
4 carrots, peeled, chopped in 1/2" pieces
3 parsnips, cleaned, roughly chopped
3 turnips, peeled, roughly chopped
6 cloves garlic, peeled and minced
2 cups diced canned tomatoes
1 cup apple juice
1 bay leaf
1-2 tblsp. brown sugar
Throw everything in a roasting pan, cover. 275F for about 3 hours. Checking it out about once an hour. I have been known to throw in a bit of Shiner Bock. Just because.
Goes well with a nice, cheap malbec.
Posted by: Skookumchuk at November 07, 2012 01:37 PM (0Db2g)
Posted by: mare at November 07, 2012 01:37 PM (A98Xu)
Skewered Chicken with lemon butter sauce:
1/2 cup olive oil
1/2 cup dry white wine
1 Tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
1/4 - 1/2 tsp. dried crushed red pepper
Garlic....as much as you like
6 boneless chicken breast, cut into 1 in. pieces
3/4 cup dry Italian breadcrumbs
3/4 cup grated Parmesan cheese
12 skewers (if wood, soak in water for 30 mins. prior to using)
1/4 cup butter
2 Tbsp. lemon juice
Mix first 6 ingredients in a large bowl. Add cut up chicken. Cover and refrigerate at least 1 hour.
Preheat broiler
Combine breadcrumbs and cheese in another bowl. Remove chicken from marinade and discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
Place skewers on cookie sheet or in large casserole dish. Broil about 10 mins. or so turning once.
Melt butter in saucepan. Remove from heat and mix in lemon juice. Drizzle butter over chicken.
Serves 6
Posted by: Tami at November 07, 2012 01:37 PM (X6akg)
Posted by: Ben Ghazi at November 07, 2012 01:38 PM (bxiXv)
Posted by: jewells45 at November 07, 2012 01:38 PM (1hNQS)
The following ingredients needed
1/2 Cup SOY Sauce
1/2 Cup Canola oil
4 Tablespoons WHITE Wine
2 Teaspoons SUGAR
1 Teaspoon GROUND Ginger
1/2 Teaspoon Garlic Powder
3 Tablespoons Cornstarch
1066 grams beef eye of round, fat removed; (2.22 pounds)
Cut beef into app 1" cubes. Mix soy sauce, canola oil, wine, sugar, and garlic powder and place in tight container.
Add cut up beef and shake. Refrigerate for 1 to 2 hours. Drain sauce into a container add water to make one cup and cornstarch. Shake vigorously. Brown in beef in10" skillet.
Add oil mix to skillet and simmer for app 30 min stirring occasionally.
Posted by: Vic at November 07, 2012 01:39 PM (YdQQY)
Posted by: snowcrash at November 07, 2012 01:39 PM (I30qo)
Posted by: plum at November 07, 2012 01:39 PM (Z6itK)
Posted by: Kathysaysso at November 07, 2012 01:40 PM (1FsgQ)
In a minimum 12 quart pot, throw in:
one whole ham, bone-in
a half dozen quartered potatoes
one head or two, quartered cabbage
one ounce or one small bottle of black peppercorns
top off with water
Serve when potatoes are done.
Eat for a week.
Bait with the leftovers.
Posted by: Fritz at November 07, 2012 01:40 PM (vm7ot)
Sorry - i'm into comfort food right now -
Red Beans and Rice.
2# red beans
½ stick butter
½ white onion
4 stalks celery
1 bell pepper
32 oz chicken stock
4 large cloves garlic
4 Tbls Cajun Seasoning
2 links Andouille Sausage
3 large smoked pork necks
Sort dry beans in a pot and remove rocks and bad beans. Rinse and then cover with water overnight. Next morning drain and rinse soaked beans and over with chicken stock. Add water to cover beans about 2” over. Bring to a boil. In a separate pan melt butter and add finely chopped onions, celery and bell pepper. Sautee until tender. Add the sautéed veggies and the smoked pork necks to the beans and simmer about 2 hours adding water as necessary. Remove pork necks and debone then add meat back in. Add cut Andouille sausage to the mixture and cook an additional two hours. (again keep eye on water level)
Serve over white rice
Posted by: CheshireLion at November 07, 2012 01:41 PM (zNDIM)
Posted by: Truman North at November 07, 2012 01:41 PM (I2LwF)
3 quarts of fresh tears of sorrow.
Bring to rolling boil.
Insert face.
Salt and pepper to taste.
Enjoy.
Posted by: Marconi Spagettini at November 07, 2012 01:41 PM (psSW6)
LIZ WARREN'S AUTHENTIC CHEROKEE GEFILTE FISH
It looks like one of Elizabeth Warren's recipes in the book Pow Wow Chow: A Collection of Recipes from Families of the Five Civilized Tribes may have been traced all the way back to an upscale French restaurant in Manhattan circa 1979.
Well, hold on to your napkins, weÂ’ve just discovered another tidbit of Warren-family cuisine that goes back even further -- maybe to the Lost Tribes of Israel. Enjoy!
Liz Warren's Authentic Cherokee Gefilte Fish
5 pounds red fish fillets, ground
2 large red (not white) onions
2 carrots
1 parsnip (paleface carrot)
5 domesticated (not prairie) chicken eggs, or 25 quail eggs
1 1/2 tablespoons sugar
4 teaspoons Cherokee Kosher salt
4 teaspoons ground black (not white) pepper
3/4 cup Cherokee matzo meal
3/4 cup ice water
1/2 teaspoon Cherokee paprika
2 large red (not white) onions
2 carrots
1/2 teaspoon Cherokee paprika
1/2 teaspoon ground black (not white) pepper
2 tablespoons sugar
Preparation
Put the ground red fish in a large wooden bowl or hollowed-out gourd.
Using a food processor or a tomahawk, finely mince 2 onions, 2 carrots and the paleface carrot. Add the minced vegetables to the red fish.
Using a wooden spoon or an antler, stir one egg one at a time into the mixture (5 at a time for quail eggs). Add 1 1/2 tablespoons sugar, 4 teaspoons salt, 4 teaspoons pepper, 1/2 teaspoon paprika.
Add ice water slowly as you continue to blend.
Add matzo meal and blend again. Check to see if the mixture will bind into a small ball. If it doesnÂ’t, adjust the mixture by adding more water or matzo.
Fill a large cast iron pot half full with spring water. Start a fire with a Cherokee bow drill. If pressed for time, you can use flint and steel. Roughly chop the remaining onions and carrots, and add them to the pot. Add paprika, salt, pepper and two tablespoons of sugar. Bring to a boil for 1/4,320 of a moon (10 minutes).
Form the mixture into small balls half the size of a prairie chicken egg and gently lower them into the boiling stock with a slotted wooden spoon or crow feet tongs. Cook over a medium-low campfire for 1/360 of a moon (2 hours).
When done, let fish sit in the pot for 1/4,320 of a moon (10 minutes).
Using the slotted spoon or tongs, carefully remove the fish balls and place them in containers. Cover with strained stock. Chill and serve with Warren FamilyÂ’s Famous Acorn & Pumpkin Chutney.
WarrenÂ’s Authentic Cherokee Gefilte Fish will keep in a White Man's magic cold box for up to 1/5 of a moon (6 days).
Posted by: Hepcat at November 07, 2012 01:41 PM (frbyY)
Posted by: Nighthawk at November 07, 2012 01:41 PM (n1x7a)
They had three extra cash registers set up for nothing but firearm purchases, with about 20 people lined up at 2:30 in the afternoon.
I looked but didn't buy. I'm still in mourning after losing my guns in that tragic boating accident.
Posted by: Palandine at November 07, 2012 01:41 PM (g7D8V)
Sorry - i'm into comfort food right now -
Red Beans and Rice.
2# red beans
½ stick butter
½ white onion
4 stalks celery
1 bell pepper
32 oz chicken stock
4 large cloves garlic
4 Tbls Cajun Seasoning
2 links Andouille Sausage
3 large smoked pork necks
Sort dry beans in a pot and remove rocks and bad beans. Rinse and then cover with water overnight. Next morning drain and rinse soaked beans and over with chicken stock. Add water to cover beans about 2” over. Bring to a boil. In a separate pan melt butter and add finely chopped onions, celery and bell pepper. Sautee until tender. Add the sautéed veggies and the smoked pork necks to the beans and simmer about 2 hours adding water as necessary. Remove pork necks and debone then add meat back in. Add cut Andouille sausage to the mixture and cook an additional two hours. (again keep eye on water level)
Serve over white rice
Posted by: CheshireLion at November 07, 2012 01:41 PM (zNDIM)
1 10 oz can Campbell's mushroom soup (the orig. not low fat)
1 11 oz can niblets type corn (not creamed)
1 5 oz can chunk tuna (preferably white albacore bumble bee)
Optional:
1 6 oz small can peas or carrots or other canned veg to your taste
take 2 qt bowl. dump in tuna and mash so their aren't any big chunks.
dump in soup. drain the veg cans if they have a lot of water and dump them in.
Mix all together. Water to degree of thickness desired. (cooking will release liquid and make it less thick so add water sparingly)
Nuke in Micro for 2-4 minutes depending on the power of Micro
Or
dump in saucepan and set to low heat and cover.
When warmed up (see all this stuff has been pre cooked to be canned) to taste, add seasonings to taste.
Makes 2-3 servings or 1 big serving for big guy.
I call this Tuna Chowder. Works with other canned meats also.
Substitute cream of chicken and chicken chunks or add canned roast beef (which is larger can than tuna) in place of the tuna.
can be refrigerated for later and reheated.
Try it. you'll like it when the weather's cold outside.
Posted by: Jcw46 at November 07, 2012 01:42 PM (SP4jC)
1/2 c. light brown sugar, lightly packed
1/2 c. chopped pecans
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/8 tsp. ground cayenne pepper
2 T. maple syrup
1/2 lb. thick-sliced applewood-smoked bacon
Preheat oven to 375 degrees. Line a sheet pan with aluminum foil and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and process until combined. Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up pieces on the baking rack. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon. Bake for 25-30 minutes, until topping is very browned but not burnt.
While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Posted by: Jane D'oh at November 07, 2012 01:42 PM (UOM48)
That's for wimmens. Real men just eyeball things.
___
Some women use the eyeball or pinch method to measure ingredients too. But only after using actual real measurements for a long time and then getting a feel for what works.
Posted by: J.J. Sefton at November 07, 2012 05:20 PM (vCK/R)
mmmm... I love "ay-ooyas" when cooked right
Posted by: kallisto at November 07, 2012 01:42 PM (jm/9g)
What the hell is this shit?
I go count inventory and when I come back Ace has gone to plaid!
http://tinyurl.com/6rcbs9
Posted by: cajun carrot at November 07, 2012 01:42 PM (UZQM8)
Posted by: Chi-Town Jerry at November 07, 2012 01:43 PM (f9c2L)
It is my observation that there is no such thing as to much garlic.
Posted by: pep at November 07, 2012 01:43 PM (6TB1Z)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 01:43 PM (5H6zj)
"Pumpkin-Sausage Soup"? you'll get some leg tonight for sure
Posted by: Trucker Cap at November 07, 2012 01:43 PM (x9BTr)
Posted by: plum at November 07, 2012 01:43 PM (Z6itK)
http://tinyurl.com/aw6t8xo
Portobello Provolone Panini
2 Tbl. butter
1 bell pepper, cut into strips
1 lb. portobello mushrooms, sliced (I used Baby Bella)
2 cloves garlic, minced
salt and pepper
1 tomato, sliced
6 slices Provolone
Mustard, mayonnaise and horseradish
4 large slices of sourdough bread
Additional butter for frying
Melt 2 tablespoons butter over medium heat in large skillet. Cool pepper about 4-5 minutes. Stir in mushrooms and garlic; cook additional 6 minutes or until liquid from mushrooms evaporates. Season with salt and pepper to taste and remove from heat.
Spread one slice of bread with condiments. Layer mushroom mixture, tomato slices and provolone. Butter outside sides of bread and grill on panini pan.
*Modified from a Kroger recipe. An alternative is to serve this on a French or Italian sub roll without grilling the bread. You may add slices of red onion, avocado and/or lettuce.
Posted by: sTevo at November 07, 2012 01:43 PM (gAtVR)
Flour your hands and blend that shit together in a big bowl. Flour a work surface and roll a rope of dough out to about the diameter of your finger. Just like making play-doh snakes when you were in kindergarten. (y'know, last week HA HA.)
Cut the rope into about 1-inch pieces. Use your thumb to press the pieces down onto a cheese grater, making them concave on the top and sorta knobbly texture on the bottom. drop them in small batches into boiling water with about a tbsp of olive oil and some salt.
They're done when they float. Grab a bottle of Ragu and get your gnocchi on, bitches. For extra credit you can do a Gordon Ramsay and sear the cooked gnocchi in a hot skillet with some oil to give them some texture before saucing and serving.
Posted by: apotheosis at November 07, 2012 01:43 PM (xWk3U)
Posted by: Walkers! at November 07, 2012 01:44 PM (C4dFv)
Posted by: Ferb Fletcher at November 07, 2012 01:44 PM (hyP1j)
1. Saute a handful of chopped sage leaves in some olive oil over medium-low heat for about five minutes.
2. Scoop out the sage and set aside
3. Saute garlic, carrots, potatoes, sausage and any similar vegetables with a pinch or so of pepper flakes for at least 5 minutes
4. Add vegetable broth and soft vegetables such as squash, frozen/canned veggies, etc, and cook until as tender as you like.
5. Add salt and pepper to taste
6. Serve with bits of the sage on top of each bowl
I know it sounds ridiculously simple, but it is SOOO good. Perfect with a great homemade or European-style bread, toasted.
Posted by: FbL at November 07, 2012 01:44 PM (5QA8N)
Posted by: Mirror-Universe Mitt Romney at November 07, 2012 01:44 PM (aSf5o)
I meant to say "good to come inside to a bowl of this"
Hope you all enjoyed the laugh.
Posted by: Jcw46 at November 07, 2012 01:44 PM (SP4jC)
Posted by: HeatherRadish™ at November 07, 2012 05:36 PM (/kI1Q)
Flour is a bitch and a half to work with if you aren't familar with it. It needs to basically be run through a blender with water before adding it to anything. But it's thicking power is second to nothing really.
Cornstarch is easy as sin to use. I've added it straight to hot liquids before sans clumping (althought that's not the preferred method.)
If you're making a gravey from grease drippings you can flash fry the flour in the grease before adding the liquid, otherwise I tend to use cornstarch.
Posted by: tsrblke at November 07, 2012 01:44 PM (GaqMa)
Please tell me said explosives episode is on You Tube. That would be fun to watch.
Posted by: Jay in Ames at November 07, 2012 01:45 PM (i2Lsf)
Posted by: Lizabth at November 07, 2012 01:45 PM (JZBti)
Oh man I love Pinterest. Crack crack crack.
Posted by: alexthechick - SMOD. Our only hope. Literally. at November 07, 2012 01:45 PM (Gk3SS)
Posted by: Cricket at November 07, 2012 01:46 PM (2ArJQ)
Posted by: BCochran1981 at November 07, 2012 01:46 PM (GEICT)
Posted by: Paul at November 07, 2012 01:46 PM (xwVUV)
Posted by: FL-Chick at November 07, 2012 01:47 PM (0vN24)
Posted by: Hussein in the Membrane at November 07, 2012 01:47 PM (EX+sq)
Posted by: Comrade Arthur at November 07, 2012 01:47 PM (eEev7)
Just messing...but seriously, bacon.
One of my favorite things to do is braise lamb neck or lamb shoulder. Cheap as dirt for lamb, almost always free-range, and makes a rich stew. Braise with tomatoes, garlic, onions, a couple splashes of red, carrots, potatoes if desired - whatever. I stick it in the oven, covered tightly, for several hours at 225. Crockpot would work, too. Seasoning varies, but I'll use herbes de provence a lot. Rosemary and thyme are usually sufficient if I'm out.
Shred it up when it's falling off the bone. Salt to taste. Eat it straight up or on some mashed potatoes or rice. Neck and shoulder are stronger tasting than lamb leg, so if you think leg is "gamey" this probably isn't for you. If you like your meat to taste like meat...this will be right up your alley.
Posted by: JeepGirl at November 07, 2012 01:47 PM (YnuKq)
Posted by: Truck Monkey at November 07, 2012 01:47 PM (jucos)
Posted by: rickb223 (I am John Galt) at November 07, 2012 01:47 PM (CON3K)
Posted by: BCochran1981 at November 07, 2012 05:46 PM (GEICT)
Yes. Yes, I should.
What's hilarious is that I have a board for wedding stuff called weddings I love everyone else's. It's true. I love weddings so long as I am not involved in any part of the wedding party.
Posted by: alexthechick - SMOD. Our only hope. Literally. at November 07, 2012 01:48 PM (Gk3SS)
Posted by: The Road Warrior at November 07, 2012 01:48 PM (R18D0)
Posted by: apotheosis at November 07, 2012 05:43 PM (xWk3U)
__
that really made me miss my mom.
Her gnocchi were so good and for some reason non-fattening. She made all kinds of great homemade Italian food but none of ever got fat. I only started to put on weight when I moved out and started eating processed carb junk.
Posted by: kallisto at November 07, 2012 01:48 PM (jm/9g)
This entree recipe is as delicious as it sounds. It's healthy for you and far more importantly, it's great for the environment!
Soy Cheese Rice Latte With Shredded Mung Bean In Cold Coconut Oil
Ingredients
2 cups shredded organic mung beans
1 1/4 cups coconut oil (separated)
1 cup soy cheese
1 cup rice (cooked and mashed)
2 tablespoons soy sauce
2 tablespoons flax seed oil
1 tablespoon turbinado sugar
2 teaspoons curry powder
2 tablespoons espresso foam
pinch of salt
1 gallon of water
Instructions
In a medium skillet, fry off the shredded mung beans in 1/4 cup coconut oil until they become very mushy and dark. Set aside.
Melt the soy cheese in the microwave until the consistency is similar to soft clay, or perhaps day old wallpaper paste.
In the same skillet, combine soy sauce, turbinado sugar, curry powder, flax seed oil and mashed rice and heat thoroughly. Cook until mixture rolls up on itself and resembles a baseball.
In a medium sized bowl, mash together the seasoned rice baseball and mung bean mixture for at least two minutes. Take the remaining cup of coconut oil and drop the mung ball into it. It should come to rest on the bottom. If it floats, it won't float for long. Refrigerate for between 4 and 48 hours.
In the refrigerator, the coconut oil will turn from a liquid to a solid, but first it will infuse with the delicious taste of the curried rice mung ball. When ready to serve, remove from refrigerator and gently spread the melted soy cheese over the top of the cup. Finish with the espresso foam and pinch of salt. Garnish with cilantro.
Serve family style with the gallon of water.
Happy being oh-so-kind to Mother Earth! She will thank you by not sending storms.
Posted by: The Mega Independent at November 07, 2012 01:49 PM (6JMZR)
Posted by: jewells45 at November 07, 2012 01:49 PM (1hNQS)
----------------------------------------------------------
NOW WE'RE TALKIN'! How you doin'?Posted by: Meatloaf at November 07, 2012 01:49 PM (jucos)
I've been experimenting with tapioca pearls. They're hard to use.
(sits back, awaits snide double entendre comments)
Posted by: pep at November 07, 2012 01:49 PM (6TB1Z)
We're going to try to finish the editing tonight and get it posted. The explosions were pretty awesome.
Posted by: Gristle Encased Head at November 07, 2012 01:49 PM (+lsX1)
Posted by: Chalky at November 07, 2012 01:49 PM (nm4/M)
Posted by: FL-Chick at November 07, 2012 01:50 PM (0vN24)
Posted by: tasker at November 07, 2012 01:50 PM (r2PLg)
Posted by: lowandslow at November 07, 2012 01:50 PM (7Nq2G)
I loooove crockpots! At one point I had 6 of them....no, I don't know why. My favorite one died (round Crockpot brand) and I'm using the oval Crockpot brand now. It has a overheating problem too....I put it on the lowest setting and it boils. It's right where the heating element comes in.
My friend actually bought me one of those 3 crockpots in one long thingy once. Haven't tried that yet....it would be for holiday buffets or something.
Posted by: Tami at November 07, 2012 01:50 PM (X6akg)
Pork Chops with Dried Fruit
1/4 lb pitted prunes
1/4 lb dried apricots
1/4 lb dried pears
4 pork loin chops (about 2 lb each)
1 onion, minced
3 cloves garlic, peeled, chopped
1 cup chicken stock
1 cup dry white wine
2 tblsp vegetable oil
Salt, pepper
Throw the dried fruit in a bowl full of water, let soak for about an hour. Dried apples and raisins work well too. In an oiled skillet, saute the chops until light brown. Put the chops in a casserole. In the same skillet, saute the onions and garlic. Dump in the casserole. Add the fruit above and also under the chops. Pour in the chicken stock and the wine. Cover the casserole, stick in oven at about 350F for 1 1/2 hours or so.
Posted by: Skookumchuk at November 07, 2012 01:50 PM (0Db2g)
Seconded. Without the cutting you've pretty much taken out any hint of masculinity in the food prep there. (Unless you hunt the onions in the wild.)
Posted by: Randy M at November 07, 2012 01:51 PM (vI8R6)
12-16 oz of corned beef
small amount of butter or oil
1 small onion
1 cup well-drained sauerkraut
3 cups beef stock
8-16 oz swiss cheese, shredded
either:
8 oz brick of cream cheese or
roux
Saute the corned beef and onion in the butter/oil in the bottom of a saucepan. You just want to release some of the great flavors in the onion. Add the stock and the sauerkraut. Simmer for 10-20 minutes until the flavors blend. Turn down heat. Stir in the swiss cheese until melted. Thicken with cream cheese or roux. Can be topped like french onion soup with a slice of rye bread and some swiss.
I'm telling you, this is great. Try it.
Posted by: Weirddave at November 07, 2012 01:52 PM (aH+zP)
Posted by: Dang at November 07, 2012 01:52 PM (R18D0)
Posted by: BCochran1981 at November 07, 2012 01:52 PM (GEICT)
Posted by: Slublog at November 07, 2012 01:52 PM (SjVZP)
Posted by: rickb223 (I am John Galt) at November 07, 2012 01:52 PM (CON3K)
Take 1/4 can beer (drink the rest).
Sit it on a cookie or baking sheet.
Add some salt, pepper, sage, parsley, thyme, rosemary, garlic to it.
Take a whole raw chicken fryer.
Rinse and cut off wing tips and tail.
Rub it all over with combo of same spices in a dry rub.
Place on top of the beer can.
Bake 350' for 1 hour and 20 minutes (or until a meat thermometer tells you it is done.)
Really, really good.
Vary the spices at will.
Posted by: Nan G at November 07, 2012 01:53 PM (YmQ0s)
Pork Chops with Dried Fruit
4 pork loin chops (about 2 lb each)
Those are some awfully big chops.....
Posted by: Weirddave at November 07, 2012 01:53 PM (aH+zP)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 01:53 PM (5H6zj)
Posted by: somebody in America at November 07, 2012 01:53 PM (W5c4e)
UNPOSSIBLE.
But seriously I just learned how to make gnocchi a few months back and they're like my favorite pasta in the world now. Mostly because it's pasta I can actually make without tons of fancy tools. I mean how much more freakin' basic can you get than that?
Anyway, taco meat: chop up a medium yellow onion and toss it in a crock pot. Throw a little can of chopped green chiles in there, along with about a tbsp of white vinegar.
Throw a cheapass 2lb flank steak on top of that, then dump a package of taco seasoning on it. Leave in the crock pot on low for 9 or 10 hours. Should be tender enough to shred easily with two forks. Serve with taco stuff.
The leftovers work awesome in omelets.
Posted by: apotheosis at November 07, 2012 01:54 PM (xWk3U)
Posted by: FL-Chick at November 07, 2012 01:54 PM (0vN24)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 01:54 PM (5H6zj)
Posted by: Ben Ghazi at November 07, 2012 01:54 PM (bxiXv)
Here's my super easy super fudgy gluten free brownies, 3 ingredients only:
1 box Betty Crocker gluten free brownie mix
1 can of black beans
Chocolate or butterscotch chocolate chips (or both!)
Dump the contents of brownie box in a bowl. Puree the black beans in a mixer until is liquidy goo; include all the liquid in the can. Pour bean mixture into the bowl. Mix together, adding the chocolate chips/butterscotch. Pour into a greased baking dish, 9x9 is a good size. Bake at 350 degrees for forty-five minutes, or until toothpick comes out clean. Let cool; you can eat as is, or to make extra fudgy, wrap dish in saran wrap and chill overnight in fridge. No eggs or butter needed, and it has more fiber and protein than some real meals, hah.
Pumpkin choc chip cookie recipe is similar, except uses only a can of pumpkin, 1/4 cup or so of sugar, a box of gluten free spice cake mix and choc chips, and you bake for fifteen minutes on greased cookie sheets.
I'm not good at measuring or using a thousand ingredients; the less ingredients the better, as long as it tastes amazing, which these do.
Posted by: LizLem at November 07, 2012 01:55 PM (8wqqE)
Perhaps. Not a bad idea, really. We could be scrounging for food and firewood in new york, remember.
Enough to eat.
Enough to drink
A safe place to sleep
And someone to share it with.
After that it all gets rather trivial. Perhaps that is there reason for all the angst in the modern age; we are so far removed from thinking about the basics that we have filled our lives with crazy trivials.
Let's just relax for a bit and enjoy the basics. Most of us have them in abundance. The screeching politics will be there next week.
Posted by: MrShad at November 07, 2012 01:56 PM (Xqfwb)
Posted by: Chalky at November 07, 2012 01:56 PM (nm4/M)
I think Beyonce "Take that Mitches"should be UNINVITED to the superbowl halftime show.
Posted by: Lily at November 07, 2012 05:52 PM (fOvLk)
---
Why, she only insulted half the country. Bet her publicist is thrilled.
Posted by: Craig Poe at November 07, 2012 01:57 PM (BVkEs)
http://www.youtube.com/watch?v=wg76L9Uznng&feature=g-all-u
Posted by: Dang at November 07, 2012 01:57 PM (R18D0)
Posted by: Cricket at November 07, 2012 01:57 PM (2ArJQ)
Posted by: Anachronda needs MOAR CHOCOLATE at November 07, 2012 01:57 PM (IrbU4)
Posted by: Cato the Elder at November 07, 2012 01:57 PM (4BWSM)
Posted by: Hussein in the Membrane at November 07, 2012 01:57 PM (EX+sq)
Posted by: LaughingOutLoud! at November 07, 2012 01:57 PM (keqxh)
Yowza.
Posted by: pep at November 07, 2012 01:59 PM (6TB1Z)
Posted by: Chalky at November 07, 2012 01:59 PM (nm4/M)
Have you seen how they get the corn into the cow? They don't feed it to them. It's pretty gross.
Posted by: Dang at November 07, 2012 02:00 PM (R18D0)
Posted by: Helen at November 07, 2012 02:00 PM (93bH6)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 02:01 PM (5H6zj)
Brain Hemorrage:
Shot of peach snapps, slowlly pour a teaspoon of Khalua on top and add 3 or 4 drops of grenadine.
Drink 7 or 8 or until you develop a real brain hemorrage.
Posted by: polynikes at November 07, 2012 02:01 PM (m2CN7)
Posted by: stace at November 07, 2012 02:01 PM (m+UHL)
Oh. My. PLEASE SHARE.
Posted by: BCochran1981 at November 07, 2012 05:52 PM (GEICT
Just make your favorite meatloaf recipe and drape it in bacon.
Posted by: Jane D'oh at November 07, 2012 02:01 PM (UOM48)
Posted by: Hussein in the Membrane at November 07, 2012 02:01 PM (EX+sq)
Posted by: Y-not doesnt measure on the phone at November 07, 2012 02:02 PM (5H6zj)
Posted by: Ben Ghazi at November 07, 2012 02:02 PM (bxiXv)
Posted by: apotheosis at November 07, 2012 06:01 PM (xWk3U)
You laugh, but Monsanto's original biomodification device was called a "Gene Gun" they literally shot tiny pellets coated with genetic material into corn, then selected the ones that had the genes picked up.
Bascially the worlds most expensive shotgun.
Posted by: tsrblke at November 07, 2012 02:03 PM (GaqMa)
Posted by: Hussein in the Membrane at November 07, 2012 02:04 PM (EX+sq)
Posted by: Daniel at November 07, 2012 02:06 PM (tfup/)
Crumble and brown 1lb of breakfast sausage in a medium pot. Get the spicy kind because you're REALLY NOT A PUSSY, even though you're looking at recipes on a smart military blog. Nancy.
Dump in a box of chicken stock slowly to deglaze, then add an equal amount of water. PROTIP: if you don't know how much that is, fill up the box with water and then dump that in.
Heat to almost boiling, then beat up two or three eggs. Pour eggs slowly into broth while whisking. If you're doing this right the egg will cook the second it hits the broth and make little shreds.
Add a package of chicken ramen. And sriracha. Remember the Sriracha rule: you need more of it, no exceptions.
Serve.
Posted by: apotheosis at November 07, 2012 02:07 PM (xWk3U)
Christ dude, I've been shooting my genes all over stuff with factory equipment since I was 12.
Posted by: apotheosis at November 07, 2012 02:08 PM (xWk3U)
Posted by: Vukdawg at November 07, 2012 02:10 PM (5Ym7Z)
I'm all over that.
I'm crawling around the room in a diaper that I just shit up..and now I bumped my head on a table...........starting to cry now.
I'm working my way up to free style pissing on things.
Posted by: Pookie woo woo at November 07, 2012 02:15 PM (psSW6)
I only have it for special occasions, ie thanksgiving, so I justify the price that way. But yes, going gluten free is a bank breaking diet if I don't plan properly; I keep suspecting price shenanigans, but tbh all food prices are going up. Even making my own not-flour flour from scratch is expensive.
Posted by: LizLem at November 07, 2012 02:16 PM (8wqqE)
Posted by: somebody in America at November 07, 2012 02:16 PM (W5c4e)
Posted by: sunshine & the beach at November 07, 2012 02:17 PM (LpQbZ)
If you're making a gravey from grease drippings you can flash fry the flour in the grease before adding the liquid, otherwise I tend to use cornstarch.
Posted by: tsrblke at November 07, 2012 05:44 PM (GaqMa)
Roux! Equal parts fat and flour (although I add a bit more) cooked over low heat to desired level of brownness, stirring constantly. Be careful, keep stirring. If you see burned brown bits, throw it out and start over. You can go anywhere from a light ecru to a deep chocolate brown. And be careful- they don't call it "Cajun napalm" for nothing.
Posted by: Ombudsman at November 07, 2012 02:18 PM (HqXYa)
Posted by: LizLem at November 07, 2012 06:16 PM (8wqqE)
Can you use almond flour? It's a very good substitute for wheat flour, although not inexpensive.
Posted by: Tami at November 07, 2012 02:19 PM (X6akg)
Take the label off a can of sweetened condensed milk and boil it. (The can, not the label. Dumbass.) Can should be totally submerged in water, and you have to KEEP it submerged by topping off the water because it's going to boil for three hours.
If you forget about this can, it's going to explode and blow sticky goo all over your kitchen. I call this a mess, some of you might call it "Friday." You are warned.
While that's doing its thing, grind up one package of graham crackers (not the whole box, but of the wax-paper-wrapped packages inside the box. Like maybe 15 or 20 rectangular crackers) in a blender and pour in a stick of melted butter. Mix this together into a grainy-ass mess and press it into a pie pan. Bake for 350 degrees for 10 minutes, and set it aside and let it cool off.
Go steal 3 bananas from your wife's sock drawer and peel them. Cut them into 1/4" thick slices and layer them in the pie crust.
When 3 hours are up take the can out of the water and LET IT FUCKING COOL OFF. Straight out of the water, that is searing-hot can of pressurized napalm just looking for a chance to hose your face down like Peter North. When it's cooled off, open the can and blend up the awesome goodness inside with a spoon, then spoon it over the bananas. Top the whole thing with Cool Whip because whipped cream is a pain in the ass.
Chill. Serve.
Posted by: apotheosis at November 07, 2012 02:20 PM (xWk3U)
Posted by: Christopher Johnson at November 07, 2012 02:20 PM (FN39A)
Posted by: Christopher Johnson at November 07, 2012 06:20 PM (FN39A)
No Acorn squash? Split it in half, clean it out, put salt, parmesan cheese, and too much butter in the cavity of each half, and bake for an hour at 400. Yum.
Posted by: Ombudsman at November 07, 2012 02:23 PM (HqXYa)
254 - the condensed milk thing works better if you put it in a crockpot covered with 2" of water all day -- beats having to watch it.
And yes - this is delicious.
Posted by: CheshireLion at November 07, 2012 02:23 PM (zNDIM)
Here's a recipe for your kids -- Ooblek (google it)
50/50 mixture of corn starch and water.
Makes a mixture that is both a liquid and a solid. stick your finger in and it goes right in. Poke madly and the mixture will resist as a solid.
great fun.
Posted by: CheshireLion at November 07, 2012 02:26 PM (zNDIM)
Take fresh sprouts. Trim outer leaves if needed. Cut bigger sprouts (> 1" in circumference) in half. Coat with olive oil, salt and pepper, and red pepper flakes to taste, and roast at 375 for 20 - 30 minutes. The outer sprout gets crispy, the inside tender, and the roasting brings out their inherent sweetness. I've converted many to the Cult of the Sprout this way.
Posted by: Ombudsman at November 07, 2012 02:27 PM (HqXYa)
A single-pan sort of Mexican breakfast dish that I grew up with & still make today, often for dinner. Takes about 10-15 min.
Olive oil
1/4 onion or so, chopped
garlic clove chopped
saute in pan
add 2 diced roma tomatoes
ground cumin (1/2 tsp or so)
oregano (1/2 tsp or so)
continue saute for a couple of minutes
add 3 corn tortillas, chopped/torn in 1/2" pieces
add some canned chopped green chiles or salsa verde to taste, I usually do about 2-3 Tbsp
once the tortillas are cooked, move the whole mess to one side of the pan
add 3 scrambled eggs to the other side and cook until mostly firm, stirring frequently
then fold everything together and let the eggs complete cooking
Feast
I often top with parmesan cheese, which isn't exactly mexi-kosher, but it tastes good.
Posted by: IllTemperedCur at November 07, 2012 02:28 PM (TIIx5)
Amazingly, my kids like the dish I just call "Mess"
Whatever leftover starches you have in the fridge
Leftover meat (or lunch meat)
A couple eggs
Whatever cheese you like
Leftover cooked veggies (optional)
Put a little EVO, butter, (or both) in a frying pan. Lightly toast starch (unless it's rice, in which case don't). Add chopped up meat and the eggs and stir well. Cook on medium heat until eggs are set, stirring ocassionally. Add cheese and veggies if desired, stir again, cover and turn heat to low. Dish is done when cheese is melted and veggies are heated through.
Posted by: Polliwogette, teahada hobbbit who wants some R & R at November 07, 2012 02:28 PM (NYki8)
Posted by: Ombudsman at November 07, 2012 06:27 PM (HqXYa)
Add some crumbled bacon and you're good to go.
Posted by: Tami at November 07, 2012 02:29 PM (X6akg)
Posted by: mnm at November 07, 2012 02:29 PM (6mijs)
Something worth eating...
Steak Au Poivre with Brandied Cream Sauce
Ingredients:
· 2 NY Strip Steaks, 1 inch thick (not more) about 10 oz. each. Trimed of exterior gristle/fat.
· 1 tbsp. freshly crushed (coarsely) black peppercorns.
· 5 tbsp. butter cut into 5 pieces
· 1 medium shallot
· 1 cup low sodium beef broth
· ¾ cup low sodium chick broth
· ¼ cup heavy cream
· ¼ cup + 1 tbsp. brandy (need not be excellent quality not dog shit either)
· 1 lemon
· Salt
Do this:
· Salt both sides of the steaks and rub one side with about 1 tsp. of the crushed black pepper. Press the pepper into the steaks.
· Heat 1 tbsp. butter in a heavy bottomed 12 inch skillet on medium heat. When the foaming stops add the shallot, cook until soft, about 2 mins.
· Add the beef and chicken stock and increase heat to high. Cook, stirring occasionally until reduced to about ½ cup total volume (around 8 mins.)
· Set the reduced mixture aside and wipe the pan.
· Heat the pan to medium heat, melt 1 tbsp of the butter, add the steaks peppered side up.
· Press the steaks firmly into the pan using a pie pan or something to press.
· Cook without moving them until well browned (about 6 mins.)
· Flip the steaks and press them down into the pan again.
· Cook 3 mins for rare, 4 mins for medium rare, or 5 mins for medium.
· Place steaks in plate and cover with aluminum foil to let rest.
· Pour reduced the broth mixture, the heavy cream, and ¼ cup of the brandy into the still hot pan, increase heat to high and bring to a boil. Stir occasionally.
· Simmer until golden brown and thick enough to coat the back of a spoon, about 5 mins.
· Remove from the heat and whisk in the remaining butter, 1 tbsp of brandy, the juice from the lemon, and any juice from the steaks that may have collected.
· Plate the steaks and add the sauce.
Posted by: Assweepa at November 07, 2012 02:29 PM (8B/B/)
Posted by: CheshireLion at November 07, 2012 02:30 PM (zNDIM)
Posted by: Ben Ghazi at November 07, 2012 02:31 PM (bxiXv)
lamb (leg steak works well, but any cut is worth trying)
Allium family (garlic or shallots are my fave, onions will work)
spinach
red wine (a New World red Rhône works, or any syrah/shiraz, or the cunningly named Goats Do Roam from S. Africa's Cape region).
Slowly render the lamb until you have enough fat for browning the meat. If your lamb is too lean, or if you're in a hurry, use a good olive oil to brown it.
Once the lamb is browned on both sides, add your Alliums. Reduce heat. Cover, but check frequently. Add water as needed. You want to caramelize your Alliums and retain the Maillard reaction on the lamb. This may take some juggling during the process, and/or after your Alliums have reached the golden stage.
Add the wine and the spinach at the same time. Deglaze as needed. Cover. Some old Indian recipes achieve Nirvana in cooking spinach for a long, long time. The leaves reduce to something very much like a pudding consistency. If you've added enough wine, you can do this without scorching.
Serve with sea salt (I like a good brand of sel gris) and more wine. If you're like me, you'll be smacking your lips for quite a while with this one. (Note: the magnum format (1.5L) is perfect for two people. Get another 750 for the fricassee.)
Enjoy!
Posted by: Thorvald at November 07, 2012 02:34 PM (1V6Pv)
Take fresh sprouts. Trim outer leaves if needed. Cut bigger sprouts (> 1" in circumference) in half. Coat with olive oil, salt and pepper, and red pepper flakes to taste, and roast at 375 for 20 - 30 minutes. The outer sprout gets crispy, the inside tender, and the roasting brings out their inherent sweetness. I've converted many to the Cult of the Sprout this way.
Posted by: Ombudsman at November 07, 2012 06:27 PM (HqXYa)
Oops. Make that diameter, not circumference. And with a piece of PI. And use a cast iron skillet if you have one. (Which you should. I have a potrack full of All-Clad, but on a day to day basis I use my Lodge cast iron skillets more. First, they're cheap as hell, and once well-seasoned, and with proper care, you'll pass them on to your grandchildren.
Posted by: Ombudsman at November 07, 2012 02:34 PM (HqXYa)
Posted by: Tami at November 07, 2012 06:29 PM (X6akg)
Tami, you decadent thing you. I never thought of that. Hmmmm.....
Posted by: Ombudsman at November 07, 2012 02:35 PM (HqXYa)
Posted by: Sinalco at November 07, 2012 02:36 PM (5MGOE)
Posted by: antisocialist at November 07, 2012 02:38 PM (j/nZn)
Posted by: Ombudsman at November 07, 2012 06:35 PM (HqXYa)
It would only make it that much better, right? 
Posted by: Tami at November 07, 2012 02:40 PM (X6akg)
Slice a venison steak very, very thin. Marinate in Italian dressing for at least an hour; drain. Saute venison, along with some sliced onions, in some olive oil until fully cooked. Add at least two beef bullion cubes and three cups of water. Bring to a boil, lower heat and simmer while you work on the dumplings.
Put about two cups of all purpose flour in a bowl. Make a well in the center and add enough water to make a stiff dough. I always add about a teaspoon of salt, but you don't have to. Roll dough out very thin, and cut into narrow slices. Bring the venison to a boil again, add the slices of dough and allow to boil for about 6 minutes or until they're done. Mmmmmm.
Posted by: antisocialist at November 07, 2012 02:43 PM (j/nZn)
Is that why your eyes keep sliding to my junk when I'm one urinal over?
Posted by: Warden at November 07, 2012 02:46 PM (HzhBE)
Posted by: Thorvald at November 07, 2012 02:47 PM (1V6Pv)
Posted by: madamex at November 07, 2012 02:54 PM (+kvQd)
Posted by: Jane D'oh at November 07, 2012 03:02 PM (UOM48)
Look up variations of Pilgrim's Potato Chowder.
I double it, and go a bit over board with the Monterey cheese. Wifey poo prefers baguette, I prefer Italian, either way load the bread up with more butter than you'd think is legal in NYC. I love this shit and it keeps well for cheap lunches at work:
This one looks right, too lazy to go get the recipe card Mommy gave me:
1 pound potatoes, cubed and divided (about 3 medium)1 1/2 cups chicken broth1 cup sliced carrot rounds1 (11-ounce) can corn, drained1/2 cup sliced celery1/2 cup chopped onions1/2 teaspoon thyme1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons flour1 cup half-and-half, divided1/4 cup chopped parsley2 cups grated Swiss or Monterey Jack cheese Instructions Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil and simmer about 10 minutes, or until tender.Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender. Dissolve flour in 1/4 cup half-and-half; stir into chowder with remaining half-and-half and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.Posted by: i like anchors 2012 at November 07, 2012 03:03 PM (LCZ3l)
Posted by: Auntie Doodles at November 07, 2012 05:20 PM (JcN7j)
Must be nice. I'll try it some day. Coconut oil, you say? Interesting.
I knew some guys that would add stuff to ramen during different stages of the microwaving process. The last thing they'd add was an egg. I have not been successful trying to duplicate any of it, especially the egg. But when done properly, it is fast, cheap and really good stuff that is a breeze to clean up. Big fan of hamburger helper. There's got to be a way to one skillet it cheap, easy and good to eat.
That gave me an idea. I'll go google "alton brown one skillet meals"
Posted by: i like anchors 2012 at November 07, 2012 03:17 PM (LCZ3l)
Note: Even people who love canned cranberry sauce with the slice marks already pressed into the gel (you know, the stuff that makes the noise, "Schlock!" when you free it from the can) request this. They want both.
BOURBON CRANBERRY RELISH
(Do this on Wednesday before the holiday)
*1 pound bag of fresh cranberries, rinsed and dumped in a large pan (9 x11 is good)
*About a half cup of sugar (just start sprinkling, when the cranberries look frosted, it's good)
*A big sprinkle of cinnamon (the frost needs to look a little dirty)
*The zest (that's the orange rind part, morons and 'ettes) of one orange, if you're feeling fancy)
Stick that in the oven (350-375-ish) for about 45 minutes. When it comes out, pour about
*3/4 cup of bourbon
on top and stir it up. Put it in the fridge.
(Thanksgiving Day) Put all of it in a fancy serving dish.
Your guests will thank you. You will probably not have leftovers. On the rare occasion that you do, it is excellent mixed with yogurt and some almonds for a really nice breakfast.
Posted by: Ima Wurdibitsch at November 07, 2012 04:03 PM (otfJ1)
3-4 pounds of pork butt cut into 1 inch cubes
1 28 oz container of frozen red chili puree, thawed
3 tbsp vegetable oil
3 tbsp flour
salt and pepper
1 tbsp dried Mexican oregano
2 tbsp minced garlic
Make a roux by putting the oil and flour in a heavy saucepan. Cook while stirring until the flour smell is gone and the flour starts to turn a light sand color. Add the garlic and stir for 30 seconds or so. It will foam up, so don't worry. Stir in the red chili puree and cook until it comes to a boil and has a gravy-like consistency. Add salt and pepper to taste and add the oregano, rubbing it between your palms to crush it. Red chili takes a lot of salt, so probably a couple of teaspoons at least. If it is too bitter, add a tablespoon of honey. Let it cool. Put the pork in a gallon storage bag, add the red chili sauce and marinate in the refrigerator overnight. Cook in the oven uncovered at 325 F for 3 to 4 hours, stirring a couple of times. Shred it or eat it chunky. It makes great burritos on flour tortillas, but tastes especially good on corn tortillas. It also lasts for days and you don't have to cook for a while.
Posted by: huerfano at November 07, 2012 05:25 PM (bAGA/)
Chocolate Bourbon Pecan Pie (a holiday favorite of my family)
1 (9 inch) pie shell, 1 cup white sugar, 1 cup light corn syrup, 1/2 cup butter, 4 eggs, beaten, 1/4 cup bourbon, 1 tsp vanilla extract, 1/4 tsp salt, 6 oz semisweet chocolate
chips, 1 cup chopped pecans
You can substitute kahlua for the bourbon and it's even better. Great with vanilla bean ice cream. Delish.
Posted by: SithChick at November 08, 2012 04:08 AM (sDTgE)
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Posted by: bill at November 07, 2012 01:15 PM (Fz2Yd)