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mouse

Joined: 10 Jul 2006 Posts: 21167 Location: under the bed
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Posted: Thu Mar 21, 2013 12:28 pm Post subject: |
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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 |
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DeD CHiKn

Joined: 03 Aug 2006 Posts: 10229 Location: Baltimore, Maryla*gunshot*
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Posted: Fri Mar 22, 2013 2:33 am Post subject: |
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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: 03 Aug 2006 Posts: 10229 Location: Baltimore, Maryla*gunshot*
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Posted: Fri Mar 22, 2013 2:37 am Post subject: |
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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: 09 Jul 2006 Posts: 3911
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Posted: Fri Mar 22, 2013 12:28 pm Post subject: |
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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 Fri Mar 22, 2013 6:45 pm; edited 1 time in total |
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mouse

Joined: 10 Jul 2006 Posts: 21167 Location: under the bed
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Posted: Fri Mar 22, 2013 3:43 pm Post subject: |
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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.  _________________ aka: neverscared!
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Dro

Joined: 09 Jul 2006 Posts: 3911
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Posted: Fri Mar 22, 2013 6:45 pm Post subject: |
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oops, I edited it! |
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stripeypants

Joined: 24 Feb 2013 Posts: 4741 Location: Land of the Grumpuses
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Posted: Sun Mar 24, 2013 11:45 am Post subject: |
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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: 1542
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Posted: Mon Mar 25, 2013 5:05 am Post subject: |
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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 |
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Sojobo

Joined: 11 Jul 2006 Posts: 2487
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Posted: Mon Mar 25, 2013 5:20 pm Post subject: |
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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. _________________ "To love deeply in one direction makes us more loving in all others."
- Anne-Sophie Swetchine |
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stripeypants

Joined: 24 Feb 2013 Posts: 4741 Location: Land of the Grumpuses
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Posted: Mon Mar 25, 2013 7:01 pm Post subject: |
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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? _________________ ::lesser crisis mode::
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Samsally
Joined: 10 Jul 2006 Posts: 7536
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Posted: Tue Mar 26, 2013 8:54 am Post subject: |
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I think paraffin is a wax? If so, sometimes people mix wax with chocolate to tweek the consistency. _________________ Samsally the GrayAce |
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DeD CHiKn

Joined: 03 Aug 2006 Posts: 10229 Location: Baltimore, Maryla*gunshot*
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Posted: Tue Mar 26, 2013 9:34 am Post subject: |
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It gives it the hard shell chocolate effect. |
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mouse

Joined: 10 Jul 2006 Posts: 21167 Location: under the bed
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Posted: Tue Mar 26, 2013 12:52 pm Post subject: |
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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. _________________ aka: neverscared!
a flux of vibrant matter |
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Michael

Joined: 09 Jul 2006 Posts: 11066
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Posted: Tue Mar 26, 2013 1:53 pm Post subject: |
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Samsally
Joined: 10 Jul 2006 Posts: 7536
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Posted: Fri Apr 26, 2013 6:57 pm Post subject: |
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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 |
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