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Old 05-13-2014, 09:00 PM   #61 (permalink)
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Heh I just threw a bunch of spinach in a pan with all the cheese and egg and shit hahaha it looks hilarious.
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Old 05-13-2014, 09:06 PM   #62 (permalink)
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well that's an omelette right there. omelettes are the cheapest, easiest, most versatile food if you don't bother to make them look nice. just cook whatever you have in a pan and then throw some eggs and cheese on it.
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Old 05-14-2014, 01:52 PM   #63 (permalink)
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Man these bacon wrapped serranos are the shit.. I made like 20 of them for breakfast.
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Old 05-14-2014, 01:56 PM   #64 (permalink)
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My din din from last day
:
tocino with fried green beans and crimini mushrooms
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Old 05-14-2014, 02:27 PM   #65 (permalink)
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Easy berry pie
Remade pie crust ( I know but in the interest of simplicity)
1.5 cups fresh berries. Blueberry and strawberry are my favorite.
.5 cups turbinado sugar
1/2 stick butter
1 tablespoon lemon juice

Put down bottom pie crust and fill with berries. If you're using small berries like blueberry or raspberry leave them whole. For strawberries, cherries or blackberries chop them small enough that you can lift 2 or 3 pieces in a forkful. Sprinkle sugar over the top then lemon juice. Melt the butter then pour it evenly over the berries. Put top crust on and crimp edges and slit the top* Bake at 400 for 15 minutes. Reduce heat and bake at 325 for 30 minutes. Timing will depend a lot on what kind of berries you use so check it often. Top crust will be golden and have a slight crust.

*for extra credit use a lattice top or crumb topping.

This will ensure you never use canned pie filling again. If you want a more gooey filling coat the berries in soy sauce before adding sugar. I'm gonna try this with mango for my moms beat in a couple weeks. My grandma taught me this

Ice cream bread
1 pint ice cream
1.5 cups self rising flour

Soften ice cream and mix thoroughly. Pour into greased bread pan. Heat oven to 350. Bake approximately 35 minutes. Timing will depend on ice cream so check often starting at around 25 minutes. Check by inserting toothpick in center. When it comes out dry you're good. I've had it take 50 minutes with Ben and Jerry's. Better ice cream tends to take longer.
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Old 05-15-2014, 11:37 AM   #66 (permalink)
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Grilled turkey ham genoa slami fried onion and mozzarella sandwich.

I just threw all the meat in the frying pan with the butter and onions. When it was done took it out put the bread in with the mozzarella and started grilling added meat and onions so good added mustard and mayo and pepper. While it was cooking with a lid.

Hot a savoury
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Old 05-15-2014, 12:13 PM   #67 (permalink)
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Sir-Ex's bulgogi:

- 1lb of tender well marbled beef (i use blade steak because despite being cheaper than many of cuts, the meat is still very tender and flavourful)
- 1/2 - 1 cup of chopped green onion
- 1/4 - 1/2 cup of chopped white onion
- 3 to 6 cloves of finely chopped garlic
- 1-2 tbsp finely chopped ginger
- 1-2 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1/2 - 1 cup of crushed/pureed pear

Cut the beef into really thin slices and then mix all that shit together and let it marinate for a day. Cook it up on a BBQ or fry it on the pan. When it's cooked it's done and it's fucking tasty.


edit: the ranges are in there for personal taste preference.
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Old 05-15-2014, 02:32 PM   #68 (permalink)
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Easy corn on the cob:

Microwave for 3 minutes
Chop off the fat end end
Slide the husk off
Add butter, salt, and pepper
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Old 05-15-2014, 07:53 PM   #69 (permalink)
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My family calls this one "company rice" even though its really for family gatherings and I can't remember ever serving it to company
1 cup rice
2 10oz cans beef consume
2 small cans sliced mushrooms, one drained one not

Preheat oven to 350. Put all ingredients in a casserole dish with the stick of butter on top. Bake 45 mins to 1 hour. Edges should be starting to brown slightly.

Stuff is so incredibly good. I could eat it every day. It compliments roasts best, my moms traditional holiday meal is beef burgundy, company rice and broccoli casserole. Ultimate comfort food.
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Old 05-15-2014, 08:45 PM   #70 (permalink)
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No no no .. no no n o no NO NOOOO

canned mushrooms.???

Canned mushrooms why, why kitch, WHYYY!????

God damn I'm getting teary eyed with the hurt this is causing me
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Old 05-15-2014, 08:51 PM   #71 (permalink)
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No I'm just being a cunt. Don't mind me


But yeah canned mushrooms do gross me out.
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Old 05-15-2014, 08:59 PM   #72 (permalink)
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Sir-Ex's hoisin duck:

Ingredients:
- 4 tbsp (depends on size of duck) of legitimate brand of hoisin sauce (this means a hoisin sauce from chinatown that doesn't have cheap filler ingredients, the good, imported stuff)
- 1-3 tsp of chinese 5-spice (this stuff can be rather potent depending on your taste, I use two)
- one big fresh duck

Mix the hoisin sauce with the five spice. Put the duck in a roasting pan and glaze the fuck outta that duck with it, but don't use all of it. It's okay to make more sauce if you need to. You want to cook it at 350 in the oven for 2-3 hours (depending on the size of duck) and re-glaze it just as the outer layer of the glaze will start to burn. The idea is caramelize it to the point of perfection, then apply some more glaze because the glaze will caramelize before the inside of the duck is cooked.
When you reach the last half hour, apply a fresh coat of glaze and crank it up 25 degrees.

If done right what you'll have is a perfect hoisin duck with the best tasting skin ever.

IMPORTANT: remove the duck from the pan and SAVE the runoff. There will be a layer of dark shit that you can collect with a spoon or turkey baster that tastes absolutely amazing on rice or veggies or fucking anything warm essentially.
AND you probably wont use all of it. So save ALL the runoff, put it in the fridge and the whole thing solidify. You'll get a layer of duck fat which is great for frying with, and a layer of pure gelatin flavour which is the fucking shit at making a good stew.
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Old 05-15-2014, 09:01 PM   #73 (permalink)
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Are these recipes you guys made up yourselves?

Haha I used to buy canned mushrooms as a treat at the store instead of chocolate bars as a kid when given money.

Oh yah!
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Old 05-15-2014, 09:03 PM   #74 (permalink)
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Mine are modified versions of things I've found on the internet.


edit:

for example, the duck recipe just calls for the ingredients and you bake it.

But everything else, that perfect glaze, that utilizing all the goodness, that's all me baby.
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Old 05-15-2014, 09:08 PM   #75 (permalink)
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The canned mushrooms are part of a real old recipe from when you couldn't always get fresh ones, plus the juice gives the whole thing mushroom flavor.

Prairie fire bean dip from my southern relatives church cookbook
1 can refried beans.
1/3 pound cheddar.
1/2 stick butter.
1/2 chopped onion.
2 chopped jalapeņos.
1 tsp. Jalapeņo juice (like from pickled jalapeņos, I use fresh jalapeņo for the peppers though)

Heat in a double boiler for at least half an hour. You can do it on a stove top if you're careful. Good on tortillas or in tacos y burritos.
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Old 05-15-2014, 09:16 PM   #76 (permalink)
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You guys should make a yahooka cookbook cover with your head shots on it with the words " baked on high " incorporated somewhere in the title.
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Old 05-15-2014, 09:20 PM   #77 (permalink)
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Hell you can use any high temperature culinary status effectively..

baked, fried, scrambled, toasted..
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Old 05-15-2014, 09:21 PM   #78 (permalink)
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Wait.. scrambled isn't high temperature..

fuck it.. I don't even smoke weed anymore. But I am drunk. haha
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Old 05-15-2014, 09:24 PM   #79 (permalink)
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You can cook with booze too
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Old 05-15-2014, 09:25 PM   #80 (permalink)
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Quote:
Originally Posted by turmaline View Post
You guys should make a yahooka cookbook cover with your head shots on it with the words " baked on high " incorporated somewhere in the title.
You should contribute some Canadian recipes. Something like shaved beaver sandwiches or moose knuckle pie perhaps?
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