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The Sinfest recipe book (index pg. 1)
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sporko



Joined: 09 Jul 2006
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PostPosted: Fri Jul 08, 2011 9:53 pm    Post subject: Reply with quote

and my shakshuka, plated. my plating was a little haphazard, sorry Sad


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cixelsyD



Joined: 09 Oct 2010
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PostPosted: Fri Jul 08, 2011 10:19 pm    Post subject: Reply with quote

Mmmmmmmm >o>
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mouse



Joined: 10 Jul 2006
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PostPosted: Fri Jul 08, 2011 11:42 pm    Post subject: Reply with quote

DAMMIT WILL YOU PEOPLE QUIT MAKING ME DROOL ALL OVER MY KEYBOARD.

and i'm _never_ going to be able to explain why i was licking the screen.
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DeD CHiKn



Joined: 04 Aug 2006
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PostPosted: Wed Jul 13, 2011 6:23 pm    Post subject: Reply with quote

Anybody know a recipe for a quick and easy dry pork rub?
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zeezee



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

PostPosted: Wed Jul 13, 2011 6:39 pm    Post subject: Reply with quote

DeD CHiKn wrote:
Anybody know a recipe for a quick and easy dry pork rub?

they're all easy!
here's 10...
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Kitten



Joined: 10 Jul 2006
Posts: 1614
Location: mil pitos

PostPosted: Sat Feb 23, 2013 4:15 pm    Post subject: Reply with quote

I'm doin it! I'm bringing this thread back to life because.. just because!

Plus I have this ridiculously bad for you brownie recipe -

ya it's a fucking brownie recipe with OREOS

and ICE CREAM

(i'm not trying to kill you all with obesity, i swear)

(Stolen from the link above)

Ingredients:
1 Box brownie mix of your liking
Eggs and oil as the brownie mix calls for (skip the water)
1/2 cup of cookies and cream ice cream (approx 6 oz, this will replace the water)
1/4 cup hot fudge topping (chilled or room temp -- i just buy the smuckers brand)
Oreos

"Preheat oven & spray an 88 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box."

And Tada!!
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Samsally



Joined: 10 Jul 2006
Posts: 6376

PostPosted: Fri Mar 15, 2013 3:22 am    Post subject: Reply with quote

My parents sent me a fancy knife and despite wanting to use it to stab people I decided to go the more productive route and used it to make Home Rice.

It's delicious.

No pictures because I'm abysmal at cooking eggs to look nice.
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mouse



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PostPosted: Fri Mar 15, 2013 9:29 pm    Post subject: Reply with quote

that sounds like a nice quick weekday recipe - especially if you already have cooked rice.
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DeD CHiKn



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PostPosted: Wed Mar 20, 2013 12:26 pm    Post subject: Reply with quote

Anyone got a fancy soup suggestion/recipe? We are having a cook off at work.

I'm a little bitter though. Last time it was chili and I lost to someone who literally browned beef and put it in hot sauce. Worried I'll lose this time to some oodles of noodles.
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Michael



Joined: 09 Jul 2006
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PostPosted: Wed Mar 20, 2013 12:34 pm    Post subject: Reply with quote

Does anybody have a recipe for ded chickn?
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DeD CHiKn



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PostPosted: Wed Mar 20, 2013 12:39 pm    Post subject: Reply with quote

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mouse



Joined: 10 Jul 2006
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PostPosted: Wed Mar 20, 2013 11:46 pm    Post subject: Reply with quote

DeD CHiKn wrote:
Anyone got a fancy soup suggestion/recipe? We are having a cook off at work.

I'm a little bitter though. Last time it was chili and I lost to someone who literally browned beef and put it in hot sauce. Worried I'll lose this time to some oodles of noodles.


if your tasters consider beef in hot sauce to be chili, i would not get your hopes too high.

what do you consider a fancy soup? one with fancy ingredients (like lobster bisque), or complicated presentation, or what?

for sheer technique, you can't beat home-made consomee, but i doubt you have the audience for it. i myself do love a good chicken soup - how common is tortilla soup in your neighborhood? that might be different enough make an impression. plus, you can add hot sauce.
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Felgraf



Joined: 10 Jul 2012
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PostPosted: Thu Mar 21, 2013 12:34 am    Post subject: Reply with quote

I have a wonderful, cheaty alfredo sauce recipe that I got from the internets and modified.

... Values are approximate because I don't remember exactly how many tablespoons you are SUPPOSED to use of some of these things.

1-2 tablespoons of butter
Some crushed, mincied, or otherwise made into tiny pieces garlic cloves
4 oz of Cream Cheese
1 cup of milk
3oz of Parmesean cheese
Lea & Perrins chicken marinade (REALLY compliments the flavor. Added it on a whim once)
Some Pepper
Some salt.
OPTIONAL: Broccoli, chicken.

Melt the butter in a saucepan on medium-medium low heat. Toss in the garlic, saute it a bit until it starts becoming brown.
Add cream cheese, you should turn the heat to a bit below medium at this point. Push it around the saucepan a bit. When it starts getting a bit mushier/meltier, begin to sloooowwlllly add the milk.

As you add the milk, whisk the whole mixture with a small whisk, trying to get everything creamy and smooth.

Once the milk has been added, huck in the parmesean. Keep stirring until it melts.

Add a few dashes of the Lea Perrins chicken marinade. Also, add the salt and pepper at this point, to taste.

Add shredded/torn broccoli and chicken (if you desire).

Remove from heat, let cool a little to thicken.

And there you go! Alfredo sauce without having to make a roux (which, I *do* need to learn).
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DeD CHiKn



Joined: 04 Aug 2006
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Location: Baltimore, Maryla*gunshot*

PostPosted: Thu Mar 21, 2013 10:10 am    Post subject: Reply with quote

mouse wrote:
if your tasters consider beef in hot sauce to be chili, i would not get your hopes too high.
I made a nice white bean chicken chili that everyone asked me for the recipe on, but the judge's first comment was "This isn't even the right color." I called out racism, but no one was having it.

Quote:

what do you consider a fancy soup? one with fancy ingredients (like lobster bisque), or complicated presentation, or what?


Just something that isn't chicken noodle or something common. I like to inject a little variety.
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mouse



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PostPosted: Thu Mar 21, 2013 8:27 pm    Post subject: Reply with quote

pho?

i'm saying it in hopes that someone else will provide a really good recipe. i would love a nice recipe for pho.

how about something sea-foodie? (you baltimorites have lots of seafood, yes?) i kind of miss seeing ....well, drat, now i can't even remember the name. it's sort of a california version of bouilliabaise, as devised by the italian fishing community. it's one of those use-what-you-got things, so you can use whatever is available.

basically, you want to soften up some onion and garlic, maybe a little bell pepper, in a little olive oil. then you want to add some tomatoes (canned is fine) and a light stock (fish stock if you can make it, clam juice or maybe a combo of chicken stock and water - you don't want the chicken to be apparent), maybe some wine. you don't want so many tomatoes that you have tomato soup, you want more the effect of chunks of tomatoes in a clear broth. then throw in your fish. again, you don't want anything that will overpower things (so salmon is kinda too much) - but a variety is nice - some cod or halibut, rockfish is traditional if you have something like that, some clams or mussels, shrimp, maybe crab (although complicates eating it). whatever you got. season to taste, and serve with sourdough bread.
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