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The Sinfest recipe book (index pg. 1)
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tinkeringIdiot



Joined: 13 Oct 2008
Posts: 1057

PostPosted: Fri Jan 09, 2009 5:03 pm    Post subject: Reply with quote

heh...tamarind Jarritos...

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Braised short ribs:

1 lb beef short ribs
1 can tomato paste
2 tbs balsamic vinegar
any herbs and spices you see fit to add
salt and pepper

Mix all the flavory stuff together in a big bowl with a whisk. Salt and pepper the ribs and sear in a screaming hot skillet. Toss the seared ribs in the tasty paste to coat. Wrap them in two layers of foil...make sure to seal them up real good. Put the foil packs in a COLD - very important - COLD oven. Set the oven temp to 250F and set a timer for 5 hours. When the timer does the beep, take the packs out. While they're hot, cut the end off and drain the tasty liquid out into a glass measuring cup or other non-plastic tallish device. Stick that tasty in the fridge. Pull the meat out and pull out the bone. Or don't if you want to serve them in gnawable form. Put the meat, covered, in the fridge. Come back the next day and the tasty liquid will have formed a tasty fat puck on top. Grab that off the top and save for later use (it's great for sauteing). Pull out the meat and cut off the remaining connective tissue with kitchen shears. Now you can do all kinds of stuff with it! Make a sauce out of the liquid and heat the meat, serve over rice or noodles. If you added asian spices, make a thick sauce out of the liquid and add to stir fried veggies and the meat....
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jwing



Joined: 10 Jul 2006
Posts: 2139

PostPosted: Fri Jan 09, 2009 5:20 pm    Post subject: Reply with quote

buuuns

a staple in our bento boxes. yoinked from this page but modified because i'm lazy.

frozen dinner roll dough (i use Rhodes because that's what the store has)
filling:
it varies. i've used
those buckets o' bbq pulled meat (beef, chicken or pork)
chopped meatballs, chopped string cheese and spaghetti sauce
peanut butter and jelly (omg, soooo goood)
chopped lunchmeat and cheddar cheese
leftover beef'n'brocolli


thaw the dough. i used to store the bag in the fridge for a day and then fight to pull the rolls apart, but last time i used the quick defrost (put them on a cookie sheet and in a warm humid oven for 1 1/2 hours -- wow, no fighting with the dough! all thawed and not stuck to each other! yay!)

roll each doughball on slightly floured surface to about 4" round.

put a dollop of your filling in the center. don't overfill, but don't be stingy.

now, imagine the dough is a compass. fold the N and S points together. fold the E and W points together. fold the NE and SW points together. fold the NW and SE points together. the dough should be completely surrounding your dollop of filling and it should be sealed.

place buuun on a slightly greased baking sheet. do the rest of the dough. a 36-roll bag of dough will fill 2 baking sheets. when one sheet is filled, cover with a dishtowel and let rise for 20 minutes. you can work on the second sheet during the first sheet's rising time.

preheat the oven to 375 degrees.

the original site had you brushing the dough with eggwhites and sprinkling sesame seeds on them. i don't do that. just pop the sheet into the oven for 15 minutes or until they're golden brown.

let them cool a little bit. *drool* very yummy.

i store them in the freezer. in the morning, i grab two per bento, microwave them for a minute to get most the frost out, then into the toaster oven to toast, being careful not to burn them. add a fruit, veg, treat and crunchy bits and lunch is ready in less than five minutes.
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SlinkyKat



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

PostPosted: Fri Jan 09, 2009 8:10 pm    Post subject: Reply with quote

tinkeringIdiot wrote:
heh...tamarind Jarritos...

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.


Oh no - malt-flavor Jarritos??! Shocked Is that good - in any way? You poor thing! Expecting tamarind and then getting...malt. *shudder*

You probably looked a lot better than the Pancho Villa cartoon on the bottles of "tequila" (I use the term loosely with this product) that bore his name. If I can find an image of it, I will PM it to you!

And now for a recipe I got from my box @ almanac.com (I know, I know: I'm a dork!)! I am sure you will all appreciate...

Tipsy Strawberry-Watermelon Pops
Preparation Time: 10 minutes

Start to Finish Time: 250 minutes

Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops

To make these pops without the liqueur, simply add an extra 2 tablespoons sugar.

1 pound strawberries, hulled
1-1/2 pounds seedless watermelon, rind removed, cut into large chunks
Juice of 1 large lime
1/2 cup water
1/3 cup sugar
1/2 cup melon-flavored liqueur, such as Midori (optional)

Combine strawberries, watermelon chunks, lime juice, water, and sugar in blender. Blend 20 seconds, pressing down with wooden spoon as needed. Pour mixture through fine-mesh strainer, pressing with spatula, to remove seeds. Rinse blender, then pour strained liquid back into blender with liqueur. Blend another 20 seconds. Pour into molds and freeze 4 hours or overnight.


***edited to remove offending underline***


Last edited by SlinkyKat on Fri Jan 09, 2009 8:46 pm; edited 1 time in total
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Kilgore



Joined: 09 Jul 2006
Posts: 2833
Location: Portland, Or

PostPosted: Fri Jan 09, 2009 8:31 pm    Post subject: Reply with quote

Tipsy really does not need to be underlined in the title of that recipe.
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Yorick



Joined: 11 Jul 2006
Posts: 12101
Location: In the undersnow

PostPosted: Fri Jan 09, 2009 9:18 pm    Post subject: Reply with quote

Kilgore wrote:
Tipsy really does not need to be underlined in the title of that recipe.

as if it matters one way or another.
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tinkeringIdiot



Joined: 13 Oct 2008
Posts: 1057

PostPosted: Fri Jan 09, 2009 10:33 pm    Post subject: Reply with quote

The malt flavor is in no way good. It's like the malt syrup you get at the brewing supplies store mixed with a tiny lil bit of fuzzy water. I don't know if they sell it up here though...
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SlinkyKat



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

PostPosted: Fri Jan 09, 2009 11:30 pm    Post subject: Reply with quote

Yorick wrote:
as if it matters one way or another.

Ah, well, you know. If he (she? Sorry - I'm new, after all, and I'm not trying to be snide) doesn't like it, I can make it go away through the magic of editing! Smile At least it wasn't flashing insolently!

tinkeringIdiot wrote:
The malt flavor is in no way good. It's like the malt syrup you get at the brewing supplies store mixed with a tiny lil bit of fuzzy water. I don't know if they sell it up here though...

Shocked Now that's just wrong! Come to Dallas, and if it isn't Fair season, I'll get a Tamarindo Jarritos at the Farmers Market! You deserve it, after all. You survived malt-flavored soda. *shiver*
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tinkeringIdiot



Joined: 13 Oct 2008
Posts: 1057

PostPosted: Mon Jan 19, 2009 6:45 pm    Post subject: Reply with quote

Pasta with caramelized onions, fennel, mushrooms and goat cheese. Modified from a recipe in Food and Wine magazine.

1 fennel bulb
1 smallish white onion
1 tsp sugar
0.5 lb tasty fresh mushrooms
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 shot Ouzo
3 to 4 oz soft goat cheese
~3/4 lb pasta. I used linguine but ziti would probably be better
Squeeze of lemon juice.
Some herbage. I used a bit of dried basil and dried summer savory.
A few good grinds of black pepper

French the onion and the fennel bulb.
Quarter the mushrooms.
Crush and peel the garlic

Heat ~2oz of butter and ~1oz of olive oil in a chef's pan or other stainless sauce pan. When the smoking stops and the butter is on the verge of browning, add the pepper toss in the fennel and onion. Saute lightly for a min, then sprinkle on the sugar and a pinch of salt. Cook, stirring often, until the mixture takes on a nice caramel color and makes your mouth water. Remove the goodies to a bowl and cover with foil.

There should be some good brown bits stuck to the pan (can't use a non-stick pan for this). Toss in the shot of ouzo and scrape up all the brown bits. With the brown bits dissolved, toss in the wine and the stock and bring to a boil. Reduce heat to a simmer and add the garlic, herbs, and mushrooms. By this time the pasta water should be boiling, so add the pasta.

Sit back and sip your wine until the mushrooms and pasta are done. Then drain the pasta and put everything you've cooked so far together in the sauce pan, or a big ol' bowl if the pan is small. Mix everything up real nice and add the goat cheese and the lemon juice. Mix until everything is coated in creamy goodness. Add water (reserved from the pasta pot) to thin out the tasty goo until it is the texture you desire.

I served this with a fennel and shallot salad that worked really well:

1/4 fennel bulb per person, sliced as thin as you can.
1 very small or 1/2 a normal sized shallot per person, minced as fine as you can.
Toss around with a bit of olive oil and champagne vinegar to coat.
Lil salt, lil pepper.
NOM

PS: The simmering liquid you cooked the mushrooms with should have reduced by about half by the time they're done. The more or less you reduce it is up to you as it only really affects the texture of the finished sauce (ie: how much water you have to add to get the right texture). Just remember that it's easier to add water than take it away.
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SlinkyKat



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

PostPosted: Fri Feb 20, 2009 3:19 am    Post subject: Reply with quote

Dandelion Wine

This recipe will make a 1 gallon batch.

6 cups dandelion petals

2 pounds sugar

1 pound light raisins

1 tablespoon acid blend

1 campden tablet

1 pack wine yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice

1 teaspoon pectin enzyme

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.

Should be ready for sampling in about 6 months
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Yorick



Joined: 11 Jul 2006
Posts: 12101
Location: In the undersnow

PostPosted: Fri Feb 20, 2009 3:22 am    Post subject: Reply with quote

I haven't got that kind of patience.


that can't be a traditional recipie. Can you imagine going into town to the general store -- "Hey, Mr. Olson, I need some pectin enzyme"?
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SlinkyKat



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

PostPosted: Fri Feb 20, 2009 4:16 am    Post subject: Reply with quote

No, its not super-traditional, but I have one of those if you want me to dig it up. I just posted the wine recipe because we have s huge profusion of dandelions in our backyard right now.

Dandelion Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS (Nutrition)
1/2 pound torn dandelion greens
1/2 red onion, chopped
2 tomatoes, chopped
1/2 teaspoon dried basil
salt and pepper to taste

DIRECTIONS
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
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Uncle Taylorbell



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

PostPosted: Fri Feb 20, 2009 4:29 am    Post subject: Reply with quote

No offense, SK, but that sounds absoloutely awful. I imagine eating it is a complete chore.
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SlinkyKat



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

PostPosted: Fri Feb 20, 2009 4:37 am    Post subject: Reply with quote

Oh, don't worry - none taken! I've never actually tried it, but it (dandelion salad) shows up in quite a few of my cookbooks, and, having dandelions on the brain (and lawn), I posted it up here after the dandelion wine recipe.
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Yorick



Joined: 11 Jul 2006
Posts: 12101
Location: In the undersnow

PostPosted: Fri Feb 20, 2009 4:38 am    Post subject: Reply with quote

oh, that's right, because you live where it's not FUCKING COLD.



FUCK. ING. COLD.
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Uncle Taylorbell



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

PostPosted: Fri Feb 20, 2009 4:40 am    Post subject: Reply with quote

Hey, Yozzle, perhaps you can make a snow/wet post-autumnal debris salad?

TASTY.
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