The Sinfest recipe book (index pg. 1)

mouse · Joined: 10 Jul 2006 Posts: 19840 Location: under the bed

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.
_________________
aka: neverscared!
a flux of vibrant matter

DeD CHiKn · Posted: Fri Mar 22, 2013 3:33 am Post subject:

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.

DeD CHiKn · Posted: Fri Mar 22, 2013 3:37 am Post subject:

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.

Dro · Joined: 09 Jul 2006 Posts: 3899

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!

mouse · Joined: 10 Jul 2006 Posts: 19840 Location: under the bed

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

_________________
aka: neverscared!
a flux of vibrant matter

Dro · Joined: 09 Jul 2006 Posts: 3899

oops, I edited it!

stripeypants · Posted: Sun Mar 24, 2013 12:45 pm Post subject:

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.

Martian Kyo · Joined: 12 Jul 2006 Posts: 1542

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.
_________________
Tsosm! Hydrogen fuel and Grumpy Cat coffee

Sojobo · Joined: 11 Jul 2006 Posts: 2477

stripeypants · Posted: Mon Mar 25, 2013 8:01 pm Post subject:

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?
_________________
The Polite Ask Anything About Sexuality Or Gender Thread:
http://www.sinfest.net/phpbb2/viewtopic.php?p=505578#505578

Samsally · Joined: 10 Jul 2006 Posts: 7365

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

DeD CHiKn · Posted: Tue Mar 26, 2013 10:34 am Post subject:

It gives it the hard shell chocolate effect.

mouse · Joined: 10 Jul 2006 Posts: 19840 Location: under the bed

Michael · Joined: 09 Jul 2006 Posts: 11007

Samsally · Joined: 10 Jul 2006 Posts: 7365

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.
_________________
Samsally the GrayAce