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The Sinfest recipe book (index pg. 1)
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Dr. Chef



Joined: 10 Dec 2008
Posts: 408

PostPosted: Fri Apr 24, 2009 6:54 pm    Post subject: Reply with quote

Be careful, sometimes the top gets sticky and gummy and you have to wipe it off a lot!
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Uncle Taylorbell



Joined: 09 Jul 2006
Posts: 3191
Location: Northern England

PostPosted: Fri Apr 24, 2009 6:57 pm    Post subject: Reply with quote

Ha, I see, I get it. I'm hep. We're talking about cocks now aren't we?

You keep me young, you crazy kids!
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SlinkyKat



Joined: 04 Dec 2008
Posts: 473
Location: Dallas, Texas

PostPosted: Sun Apr 26, 2009 3:33 am    Post subject: Reply with quote

I have always loved Bananas Foster. I've found French vanilla works even better than the regular stuff, but either way, it is great.

There's a flambe (I have no idea how to get that accent mark over that "e") version of this that is both delicious and entertaining (if you like and can control fire). I'll try & post that version when I come across a good one.
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Dr. Chef



Joined: 10 Dec 2008
Posts: 408

PostPosted: Sun Apr 26, 2009 5:19 am    Post subject: Reply with quote

We get to play with torches and alcohol. Fun stuff.

I guess it helps when you like to play with fire...
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Mr. Meddler



Joined: 13 Jul 2006
Posts: 1567
Location: On the sunny side of the street

PostPosted: Sun Apr 26, 2009 2:06 pm    Post subject: Reply with quote

I was talking about B.Fosters a while back with my sister. It was one of the first things we saw the teachers do when I was in my Culinary Arts classes. Wonderful stuff. Rum and Kaluha mixed in, then lit. Good times.

Not to steer this thread away from Sinfesters' recipes, but have any of you seen Food Porn Daily? Nummy...
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zeezee



Joined: 08 Jul 2007
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PostPosted: Sun Apr 26, 2009 6:13 pm    Post subject: Reply with quote

look, foodporn already has a picture of zoncon!
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Darqcyde



Joined: 11 Jul 2006
Posts: 10557
Location: A false vacuum abiding in ignorance.

PostPosted: Thu Jun 04, 2009 4:11 pm    Post subject: Reply with quote

ok I'm putting this here because it just sounds awesome and I found it (also I'm drunk now Razz )
Aida's Scalloped Zucchini

Recipe courtesy Aida Mollenkamp, 2009

*Cook Time 10 min
* Yield 4 to 6 servings

Quote:
Ingredients

* Olive oil
* 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins
* Salt
* 4 (12 by 18-inch) pieces aluminum foil
* 2 cups shredded aged Cheddar
* 2 medium shallots, thinly sliced (about 1 cup)
* 4 teaspoons minced garlic (from about 4 medium cloves)
* Freshly ground black pepper
* 4 teaspoons all-purpose flour
* 16 thyme sprigs

Directions

Heat grill to 350 degrees F (medium heat) and oil well.

Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.

When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.

Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.

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Last edited by Darqcyde on Fri Jun 05, 2009 4:25 am; edited 1 time in total
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Darqcyde



Joined: 11 Jul 2006
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Location: A false vacuum abiding in ignorance.

PostPosted: Fri Jun 05, 2009 3:33 am    Post subject: Reply with quote

Grilled Roast Chicken (courtesy smeat)
Servings: 5 Servings
Total Time (median): 2 : 00 Active Time: 0 : 45

Quote:
Ingredients

* 1 ea Large Whole Fryer

-- Rub Ingredients--

* 5 tablespoon Brown sugar
* 5 tablespoon Paprika
* 2 tablespoon Seasoned salt
* 2 tablespoon Chili powder
* 1 tablespoon Garlic powder
* 1 tablespoon Cumin
* 1 teaspoon Pepper
* 1 teaspoon Red pepper


Instructions

Wash Chicken inside and out. Mix all the rub ingredients well. Place 2 tablespoons of rub inside bird and shake to distribute rub. Rub the outside with more of the seasoning. Let stand 1 hour. Place charcoal on sides of grill and a drip pan made of foil down the middle. When coals are hot place chicken in middle of grill. Cover and leave for 1 hour and 15 min. Try not to open grill often becasue this lets the heat out and increases the cook time . Open vents on grill to maximum for highest heat. Test chicken in the middle of breast. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. This prevents the breast meat from drying out.

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Last edited by Darqcyde on Fri Jun 05, 2009 4:28 am; edited 1 time in total
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Darqcyde



Joined: 11 Jul 2006
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Location: A false vacuum abiding in ignorance.

PostPosted: Fri Jun 05, 2009 4:28 am    Post subject: Reply with quote

also, mouse, didn't you post a recipe not too long ago elsewhere? Wink
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mouse



Joined: 10 Jul 2006
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PostPosted: Fri Jun 05, 2009 10:39 pm    Post subject: Reply with quote

oh yeah - for apple cake. can't remember what thread it was in, but fortunately i have access to the original:

Apple Cake

3 cups tart apples, diced
½ cup walnuts, chopped
1 cup whole-wheat pastry flour
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
½ cup sugar
3 Tbs butter
1 egg
1 tsp vanilla

Cut apples into small chunks, leaving the skins on. Chop walnuts. Mix the flour, soda and spices. Cream sugar and butter. Add egg and vanilla. Then blend in the flour mixture. Add the apples and walnuts. (Dough will be stiff.) Spread mixture in an ungreased 9” x 9” pan and bake at 350 degrees F for 45 minutes. Serves 9.

This recipe can be used as a dessert or as a breakfast bread. It’s more nourishing than most coffee cakes. Great for morning meeting refreshments.

Per serving: Calories 200, Protein 4 g, Carbohydrates 30 g, Fat 9 g,
Fiber 3 g.

Source: Eater’s Guide—Nutrition Basics for Busy People, Candy Cumming and Vicky Newman


(also this now gives credit to the source)

like i said elsewhere - when you mix this up, it will seem like there isn't enough batter to make a cake, it looks like chopped apples with just a little smear of batter around. just get the batter more or less evenly distributed, and you will be amazed at how much cake you have when it comes out of the oven.
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LD!



Joined: 11 Nov 2006
Posts: 1139
Location: Just west of the Atlantic

PostPosted: Mon Sep 28, 2009 3:33 pm    Post subject: Reply with quote

I have no money to buy food so I improvised a meal with what I had.

spam
frozen broccoli
what was left of a can a diced jalapeno
half a can of stewed tomatoes plus all the juice from a can of them
ziti


diced then browned the spam
cooked the broccoli
cut up the tomatoes
then fried everything
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Darqcyde



Joined: 11 Jul 2006
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PostPosted: Wed Sep 30, 2009 3:51 am    Post subject: Reply with quote

but the crucial part: how was it?
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LD!



Joined: 11 Nov 2006
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PostPosted: Wed Sep 30, 2009 4:53 am    Post subject: Reply with quote

Spam overpowers all things it seems.
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zeezee



Joined: 08 Jul 2007
Posts: 4409
Location: saint louis

PostPosted: Wed Sep 30, 2009 2:54 pm    Post subject: Reply with quote

LD! wrote:
Spam overpowers all things it seems.

in food as in the interwebs.
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Darqcyde



Joined: 11 Jul 2006
Posts: 10557
Location: A false vacuum abiding in ignorance.

PostPosted: Wed Dec 15, 2010 5:19 pm    Post subject: Reply with quote

tofo wrote:
Not sure where I should put this.., but the comments gave me a laugh.

To see why, click on the 'recipe' tab..

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