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The Sinfest recipe book (index pg. 1)
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mouse



Joined: 10 Jul 2006
Posts: 17055
Location: under the bed

PostPosted: Thu Mar 21, 2013 8:28 pm    Post subject: Reply with quote

cioppino! it's called cioppino, and for some reason it has totally disappeared from menus. time to bring it back.

also, that white bean chicken chili sounds like something you should post here.
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DeD CHiKn



Joined: 04 Aug 2006
Posts: 10222
Location: Baltimore, Maryla*gunshot*

PostPosted: Fri Mar 22, 2013 10:33 am    Post subject: Reply with quote

1 diced onion
4 crushed garlic cloves
2 pounds ground chicken
2 tbsp ground cumin
1 tbsp fennel seeds
2 tsp chili powder
2 (15-ounce cans) cannellini beans
1 pound (roughly) of greens. You're supposed to use chard, but I'm in a hipster kale phase.
1.5 cups frozen corn, thawed
1 cup lima beans
4 cups chicken stock
1/4 teaspoon crushed red pepper flakes
chopped fresh flat-leaf parsley
Flour to thicken it, ~2-4 tbsp
Salt and pepper


Cook the onion til soft, add chicken, throw in the spices and cook til chicken browns. Add the greens til they are reduced. Add flour, beans, corn, lima beans, and stock. Simmer for about an hour or two.

The original recipe called for parmesan, but I never added it.

I took the recipe from Giada de laurentis one day and have used it since.
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DeD CHiKn



Joined: 04 Aug 2006
Posts: 10222
Location: Baltimore, Maryla*gunshot*

PostPosted: Fri Mar 22, 2013 10:37 am    Post subject: Reply with quote

Also, Cioppino sounds like a good meal to make for wife one night, thanks for that.

Not spending that much on the people at work. Not to mention I am super worried about time/temperature abuse and feeding crowds with seafood.
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Dro



Joined: 10 Jul 2006
Posts: 3850

PostPosted: Fri Mar 22, 2013 8:28 pm    Post subject: Reply with quote

I've been making ma po doufu a lot. Super easy, so good.

Put 1/2 lb of ground pork (or beef) in 1/4 cup rice vinegar, teaspoon of soy sauce, some sugar, some chili oil.

Chop a cube of ginger, 4 cloves garlic (hot pepper optional). Get rice going.

Crank the heat. Throw in some crushed szechuan peppercorns (key to dish, easy to find these days). As the pan heats, remove toasted peppercorn.

Add oil, sear the meat.
Turn the heat down a bit, cook the ginger and garlic.
add chicken stock, rice wine, and some kind of sauce (fermented black bean paste, ma po broadbean sauce, black bean and chili), and the toasted szechuan peppercorn.
Add cubed SOFT tofu, simmer for a few minutes. Splash in sesame oil.

Spoon over rice, garnish with green onions, and eat!


Last edited by Dro on Sat Mar 23, 2013 2:45 am; edited 1 time in total
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mouse



Joined: 10 Jul 2006
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Location: under the bed

PostPosted: Fri Mar 22, 2013 11:43 pm    Post subject: Reply with quote

dang, both of those sound great. i particularly love the greens-and-beans chili - it may not be traditional, but it's a great combo.

dro - (hi dro!) - you really just toast the peppercorns without oil? and then they don't go back in? still, i do have szechuan pepper, and soft tofu i need to use up...dang, people, stop giving me ideas of more stuff to eat!

i think you'll enjoy the cioppino, ded, but i was realizing as i was typing that it can get pretty pricy for a crowd. so i don't feel rejected. Very Happy
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Dro



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PostPosted: Sat Mar 23, 2013 2:45 am    Post subject: Reply with quote

oops, I edited it!
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stripeypants



Joined: 24 Feb 2013
Posts: 3152
Location: Land of the Grumpuses

PostPosted: Sun Mar 24, 2013 7:45 pm    Post subject: Reply with quote

I love this sushi rice recipe. It is an Alton Brown recipe which I halved. It makes enough for about six rolls.

Ingredients:
1 cup sushi rice
1 cup water

1 tablespoon rice vinegar
1 tablespoon sugar
1/2 tablespoon salt

Instructions:

Boil rice. Rinse off with cool water (I recommend a mesh strainer). Mix up remaining ingredients.

It'll taste bad when hot, so you'll have to wait till it is cool to see if it is too your liking.

I make vegetarian sushi, or I sometimes also use smoked salmon with it. Honestly, though, you can just use the rice in some seaweed and it tastes good - because good rice is the key.

I've also read that the sushi rice needs to be handled hot. I personally prefer using rice that is cooled off, and I've never noticed a difference between the two. Of course most sushi I've had has been from buffets or grocery stores, so maybe I'm just used to the less fancy stuff.
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Martian Kyo



Joined: 12 Jul 2006
Posts: 1506

PostPosted: Mon Mar 25, 2013 1:05 pm    Post subject: Reply with quote

This is recipe I use often

Ingredients:
1 Phone
7 Euros or equivalent

Instructions:
Pick up the phone, dial the number of desired restaurant which does delivery.
Order.
Wait for approx. 20 minutes.
Upon food arrival your phone should ring.
Exit your place of residence (add dressing to taste), exchange money for food.

Make sure you tip the delivery person this will not improve the taste of the ordered meal but might greatly influence the taste and speed of delivery of the subsequent meals.

There are people who replace phone with more indirect communication devices such as on-line delivery, call me old fashioned but I think using phone is more personal and you get better results especially if you want customize your order.
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Sojobo



Joined: 12 Jul 2006
Posts: 2433

PostPosted: Tue Mar 26, 2013 1:20 am    Post subject: Reply with quote

DeD CHiKn wrote:
Just something that isn't chicken noodle or something common. I like to inject a little variety.

I'm late with this, I know, but instead of not chicken noodle soup, you could do slightly exotic chicken noodle soup: Thai Hot & Sour Chicken Noodle Soup
I've posted this before, because my wife and I made it six times in two months, and we've made it six times more in the last two months - it is just that amazing.

It is a little time consuming because of all of the mincing, but other than that, it is super-easy, and very, very good.
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stripeypants



Joined: 24 Feb 2013
Posts: 3152
Location: Land of the Grumpuses

PostPosted: Tue Mar 26, 2013 3:01 am    Post subject: Reply with quote

I found one of those old community recipe books today, where most reipes have some canned goods and beef. This gem was tucked in the back.

Dipping chocolate:

Ingredients
2 large package chocolate chips
8 T. Melted paraffin

Instructions:
Melt together in double boiler.


I know paraffin is an ingredient used in canning, and I'm not afraid of it. But why do this to perfectly good chocolate?
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Samsally



Joined: 10 Jul 2006
Posts: 6330

PostPosted: Tue Mar 26, 2013 4:54 pm    Post subject: Reply with quote

I think paraffin is a wax? If so, sometimes people mix wax with chocolate to tweek the consistency.
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DeD CHiKn



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

PostPosted: Tue Mar 26, 2013 5:34 pm    Post subject: Reply with quote

It gives it the hard shell chocolate effect.
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mouse



Joined: 10 Jul 2006
Posts: 17055
Location: under the bed

PostPosted: Tue Mar 26, 2013 8:52 pm    Post subject: Reply with quote

Martian Kyo wrote:

Exit your place of residence (add dressing to taste),


it's the little touches like this that really make a recipe special. i shall take this tip to heart.


i'll still probably have to switch pizza places, though.
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Michael



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PostPosted: Tue Mar 26, 2013 9:53 pm    Post subject: Reply with quote

Very Happy Very Happy Very Happy
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Samsally



Joined: 10 Jul 2006
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PostPosted: Sat Apr 27, 2013 2:57 am    Post subject: Reply with quote

Made this tonight and it's really really tasty. NOM.

Though I guess dumping a whole cup of cream into something is nearly always going to make it awesome as hell, in my opinion.
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