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Fun Stuff => CHATTER => Topic started by: Patrick on 25 Jan 2010, 19:29
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So I'm living with my dad and stepmom in California now, and my parents have a schedule worked out for how dinner relates to shopping. They plan their dinner menu every Tuesday, and they shop every Wednesday. Now that I've moved back in with them, they want me to cook one day a week. I guess it's a thing to help me become more self-sufficient, and I have until tomorrow evening (around 7pm) to figure out what I wanna cook.
I was wondering if anybody had any ideas for this first week. I was thinking lasagna, but in a house that focuses primarily on mediterranean-type food (read: this week we've already had moussaka and spaghetti with homemade sauce), maybe not so much.
Now, the details? They want it to be a decently balanced dish in terms of nutrition. And I want it to be something that can be made within the space of 30 minutes to an hour.
Prizes: one hug.
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Taco
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A heaping bowl of shrimp curry with couscous never hurt anyone.
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borscht
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http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire (http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire)
Taco
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What's the weather like where you are at the moment? This is very important. I'm not going to recommend a salad if it's cold; likewise a stew would be silly if it's hot. I know it's winter in the U.S. at the moment but it's my understanding that California is a big place with lots of different climates.
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http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire (http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire)
Taco
they found 162 separate species of bacteria with resistance to 10 different antibiotics
OH NO NOT BACTERIA!
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http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire (http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire)
Taco
Chicken curry?
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Try making what is basically shepherd's pie, but instead of a crust, you make it in a casserole dish and put mashed potatoes on top? You also don't have to use lamb, ground beef works well. It has meat, vegetables, and whatever the hell the potatoes count as, don't they go in the same nutritional category as grains?
edit: Oh, it's also delicious as hell.
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Jordan, I hate to tell you this, but the important part is that all 162 species were antibiotic-r. When you see such a wide distribution of antibiotic markers it means that they are highly mobile within the population. This means that when you ingest these species they can spread the resistance genes to the normal flora of your gut. I think it's pretty obvious why maintaining a reservoir of highly mobile antibiotic resistance within your intestines is a bad idea.
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@Harry: Here in the East Bay we've been getting FUCKTONS of rain, and the temperature has been between upper 40s and mid 50s fahrenheit. Warm dishes are a good idea, and I'm glad you mentioned it, I wouldn't have thought of that.
@Kat: I am looking for things that are a bit less of a lazy last resort than tacos. That is not to say, however, that I won't be doing those at some point in the relatively near future.
@You other guys: curries and borscht sound like good calls. Have you got some recipes you could share? My dad loves insanely spicy food, and the recipes in our cookbooks are weak, pathetic imitations of truly spicy curry. A secondary goal is to get my parents to shit fire.
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do you have a crockpot? if so, brown some beef and empty the fridge of vegetables into it with some beef broth. dump it all into the crockpot and let it sit for the whole day. BAM you have stew/soup depending on how much it thickens.
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Homemade pizza is always a winner (unless your family is a bunch of pizza-hating demon overlords). If you're too lazy to make your own dough (I am) Pillsbury makes some good shit. (http://www.pillsbury.com/products/pizza/refrigerated/PizzaCrust.htm) At that point, all you need is some Ragú and whatever toppings you feel like.
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A good, basic curry that I came up with some time ago which has served me well:
stuff:
note that this won't be extremely spicy as is so feel free to up the ante on all the spices as much as you want
-2 tbsp curry powder
-1 tsp cardamom
-1 tsp chili powder
-1 tsp cumin
-1/2 tsp cinnamon
-1 tsp red pepper flakes
-1/2 tsp chipotle pepper powder
-1/2 tsp cayenne
- A bunch of chicken, parts of your choice, as much as you need to feed who you're trying to feed (with the amounts listed for the rest of the ingredients you'll want a couple pounds or less so adjust accordingly)
-1 big yellow onion
-A couple carrots
-2 tbsp minced ginger
-4 garlic cloves
-1 red and 1 yellow bell pepper
-1/2 cup white wine
-1/3 cup coconut milk
-1/4 cup yogurt, plain
-about 4 tbsp oil or ghee (ghee is best but hard to find so olive oil or canola oil or w/e works fine)
-put 3tbsp oil in a pan over high until wisps of smoke come off it
-add all the spices mixed together and stir, cooking for about 1 minute but not much longer. make sure they don't burn!
-add the minced onion, ginger, pepper/salt in any amount you want
-When onions begin to brown, about 2 minutes, add minced garlic and cook, stirring, for 1 minute
-salt the chicken (I usually use chicken breasts that I've cut into chunks but I've also made this with bone-in thighs and gotten awesome results) and add it to the pot along with 1 tbsp ghee/oil and the peppers, chopped into chunks but not diced, and carrots cut into smallish rounds
-cook for a few minutes until the chicken starts to brown
-Pour in the wine and deglaze the pot, using a spatula to scrape up all the little bits stuck to the bottom of the pan
-After wine has cooked off for the most part, reduce the heat to medium, add coconut milk, and deglaze again
-Reduce heat to low, cover, and simmer everything for about 15 minutes or so. Obviously go longer if the chicken isn't cooked but you don't want to stop cooking right when the chicken is done if it finishes in less time. 15 should be the minimum to make sure everything cooks together nicely.
-Turn off the heat and stir in the yogurt
-Serve plain or with basmati rice and some good warm naan if you can get it
feel free to leave out the peppers and carrots if you want, they just add some nice color and texture and stuff as well as a little sweetness. I've also made this with celery added at the same time as the chicken, and with potatoes (pre-boiled), and with lentils (pre-cooked) all of which add their own dimension to the dish. I'm pretty partial to it as is though.
Forgot to mention, you can use all coconut milk instead of white wine. Do everything the same, just use the coconut milk instead. Both work, the second is just a lot more coconut-y which means it'll be sweeter and fattier. it won't change the dish excessively or anything so it's really your call.
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Kat is suggesting just a single taco for you all to share.
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http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire (http://www.alternet.org/story/145369/shrimp%27s_dirty_secrets:_why_america%27s_favorite_seafood_is_a_health_and_environmental_nightmare?page=entire)
Taco
they found 162 separate species of bacteria with resistance to 10 different antibiotics
OH NO NOT BACTERIA!
Borax is what I once used to rid my house of fleas. So uh, yeah. That's pretty gross, and I'd rather not eat something covered in something I used to kill fleas.
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Chili con pizza
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@Kat: I am looking for things that are a bit less of a lazy last resort than tacos.
Tacos are really about as lazy as you let them be, and even if you do go a lazy route you can use the time you saved on the main dish to work on a real nice accompaniment, like some good home made salsa or chiles rellenos. The best thing about pairing an easy or familiar main dish with a hard or unfamiliar side dish is that if you screw up the side dish you can just grab a bag of tortilla chips or something and still have a completed meal to serve everyone. After all, if you were really an experienced cook I'd doubt you'd be asking us for suggestions. Save the really experimental main courses for when nobody is counting on you.
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My girlfriend made chicken breasts stuffed with spinach and feta. It was pretty awesome and only took about 30 minutes. Maybe marinade the chicken breasts though because it was a little dry.
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Do Chili.
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Stuffed chicken breasts are easy and tasty.
You could do this chicken in like, 15 minutes.
Get boneless skinless chicken breasts.
Pound them flat until they're 1/4-1/2 inch thick. You may want to cut them into smaller pieces at this point.
Fry them shits in butter, they cook hella fast due to being thin.
Take the chicken out of the pan, put in oven on low heat to keep warm.
Add more butter to the same pan, melt it while scraping up all the brown shit from the chicken.
Add Lemon Juice and Capers.
Saute for like 2 minutes.
Add some parsley, cook for a minute more.
Toss the sauce with the chicken, if you want a carb I highly recommend gnocci with this, trader joes makes a decent packaged one if you don't wanna make em from scratch. Plain pasta works fine as well. Toss that shit too with the chicken and sauce too.
Serve.
It'll look mad classy, taste delicious, and shouldn't take long at all. You could make a loaf of garlic bread for a side, or, put broccoli in the oven, brown it at like, 400 degrees, take it out, and toss with almond slices(also roasted in the oven at the same time) lemon juice again, and parmesan.
Or fry Brussels Sprouts in butter with diced garlic, add red chili flakes, maybe some mushrooms if you get down like that. Cook brussels till the bottoms are browned, then add maybe half a cup of chicken or veggie stock. Cover for 3 minutes, then uncover and cook until stock boils off. These will be the best brussels sprouts you've ever had.
That is a complete ass meal, doggie. Protien, Carb, Green.
You could also just make a salad, throw in some gorgonzola or blue cheese, a dried fruit(cranberries, raisins, cherries if you're nasty and some candied walnuts. To candy walnuts melt sugar in a pot, stir constantly so it doesn't stick, add walnuts, coat, put on parchment paper, break apart. This is again really easy, and will impress the family.
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Kiff, holy shit, you amaze me sometimes. I think I might actually print that out and do it. Would it work well if I made the pasta with a carbonara sauce and just did pasta carbonara as a side?
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I think carbonara is a bit to heavy to be a side.
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Yeah Carbonara would really overpower the lighter flavor of the chicken. I'd just toss the pasta with the chicken, or better yet serve the chicken on a bed of pasta. In fact definitely do that. I think that's what I did last time I made it.
Israeli couscous would also work.
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I want to eat round your house Prof. That's the kind of foods I like....
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Fry them shits in butter, they cook hella fast due to being thin.
First thing to catch my attention.
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Wait did you stuff those or just pound them flat?
When pounding that chicken, put plastic wrap beneath and on top of it. Pounding chicken that flat is a mess and a half. A nice pretty side that I did the last time I did stuffed chicken was a bunch of sauteed bell pepper, sliced. Slice up a couple of different colours of pepper and fry them until they're just beginning to caramelize, and they look nice on the side of a chicken dish.
Carbonara is dish in itself. Do not, however make carbonara for the first time for supper. Try it out some other time because it is a bit quirky and if you are afraid of raw egg you might botch it. It is super impressive to make and not too hard once you've got it figured, though.
I would recommend roasting a chicken. That is dead simple, dead simple. Dump half a bottle of beer in the cavity, prop up the neck and back so it doesn't all leak out right away, and add some chopped (large pieces) portabello mushrooms, onions, and potatoes to the pan (this is what you are using to prop the neck and back). Cook covered for 45 minutes, then uncover it and cook till it's reached the right temperature with a thermometer. Or you could calculate x minutes per pound, that usually works, I just don't know the rate.
Serve with butter sauteed asparagus and spunky rice.
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@Harry: Here in the East Bay we've been getting FUCKTONS of rain, and the temperature has been between upper 40s and mid 50s fahrenheit. Warm dishes are a good idea, and I'm glad you mentioned it, I wouldn't have thought of that.
The temperature converter thingy I found online says that's between four and ten degrees Centigrade. That's stew weather, which is good for you because winter stews are some of the easiest and tastiest dishes going!
Get some good meat. Beef is the best. Get some with bones in so you can get at the marrow, that stuff's crazy delicious. Then get some vegetables - onions, carrots, some big cloves of garlic (Russian garlic is ideal), that kind of thing. Simmer some stock in a saucepan and brown the meat in it a little, then chuck the it in a casserole dish or some other kind of heat-proof cooking vessel, along with some red wine, the vegetables, a bunch of bay leaves and thyme and parsley and some pepper and salt, and cook it at a really low temperature - like, 80 degrees Centigrade (whatever that is in your crazy pretend measurements). You don't want the stew to boil, because boiling meat makes it tough. Cook the stew pretty much all day - eight to twelve hours. Stir it occasionally, but at that temperature it shouldn't need too much stirring. You can put a bit of hot paprika in the stew too, if you want to spice it up a bit. Make some mashed potatoes and cook a few simple green vegetables (such as beans, which will cook in boiling water or by steaming incredibly quickly - take them out when they're bright green and they won't be overcooked) to serve with the stew. Heat up some fresh bread, too, and you'll have yourself a great meal with the added benefit that the stew will become more flavoursome the longer you keep it in the fridge. The heat from cooking it all day will also warm up those parts of the house near the kitchen, which is nice in winter.
As an alternative to beef you can use chopped up pork sausage - if you're going to do that put some halved or quartered potatoes and some puy (French) lentils in as well, they go really well.
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Yeah I shoulda mentioned, pound them shits between parchment or wax paper, ideally. It doesn't stick in the same way, and it'll keep shit a little neater. Take pictures and let us know how that ish turns out, also be careful not to overcook the chicken, when it's mad thin like that those nigs'll get dried out like a motherfucker with mad quickness.
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Damn Kieffer, didn't know you had mad cooking skills. I may try that later this week..got a bunch of chicken breasts sitting in the freezer.
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Hang on though, are you stuffing them with anything or just frying them and tossing them with sauce?
When I do stuffed chicken I usually pound 'em flat then roll them up around a stick of cheese and a hot pepper, then bread them and bake them.
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Naw just flatten and fry.
If I'm finna stuff some chicken tits I just slice them in half but leave like, a hinge, then throw some sauted shallots and onions in there, maybe some goat cheese, spinach, mushrooms all diced up with tomatos, then maybe some dried apricots or somethin that have soaked in warm water for a while, possibly toasted almonds again, or pine nuts if I'm tryna get laid, then bind them shits hella tight with some cotton string, brown for 2 minutes on a side, and bake that shit.
I like some sort of sauce with this, you can brown the shallots then deglave the pan with cider vinegar, let it reduce a bit, and you got a sweet sauce with a little bite. Maybe some dried chipotles in there too if you're hard.
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You should write a cookbook like the Achewood one.
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I cooked this courgette, anchovy and lemon fettucine (http://www.guardian.co.uk/lifeandstyle/2010/jan/21/courgette-anchovy-lemon-fettucine-recipe) dish the other night. Pretty tasty and mad easy to make.
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Nick when I move in can I pay you to cook all my food please?
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Why the fucc you tryna call a zucchini that faggy ass courgette shit.
All capsicums and courgettes, no wonder australia's so whacc.
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we don't normally call them courgettes, that is a recipe from the uk dude
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This seems like a good opportunity to clear up something I occasionally wonder about. Do other people in Australia call aubergines aubergines? Or do they always call them eggplant? Sometimes I find that I have strange English phrases and terms that I picked up from my mum, that don't make sense to other Australians (referring to High Street in Northcote as "the High Street" instead of just "High Street" is one that was recently pointed out to me).
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Yeah they're eggplant, Harry!
I find I have picked up a lot of really daggy old-person phrases from my Dad and Grandpas that people point out to me a lot. I can't help it!
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I'll tend to say aubergine when I'm around my brother or my mum, eggplant everywhere else.
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I get around the issue by just calling them disgusting.
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That is a wise stance.
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Albeit incorrect.
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Carbonara is dish in itself. Do not, however make carbonara for the first time for supper. Try it out some other time because it is a bit quirky and if you are afraid of raw egg you might botch it.
The accuracy of the spirit of this statement leads me to think that I should just do good ol' southern fried chicken this first go-round (after helping my mom make this shit for people for years, I basically can't fuck it up). After that, I'll rank the suggestions you guys have given me in order from "least difficult/complex" to "most", and do a sort of graduated progression where I make more difficult/complex stuff each week.
These suggestions are great though, and I really hope they keep coming! I'm looking forward to trying out Kiff's stuffed chicken first.
Do any of you guys have any suggestions for dishes that involve eggs so that I can work on building up to carbonara for a later date? I really love that shit.
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Pat you could also do what I do a lot which is to buy good fresh ravioli and some tinned tomatoes and just cook the tomatoes up with some herbs to make basic napolitana sauce and then toss that ravioli in, it is excellent and super easy.
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Learn how to make risotto!
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Make totally ballin' lean turkey burgers! OR REGULAR BURGERS.
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Make Kieffer's Stuffed Chickens!
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I made Moroccan lamb with couscous one time and it was fucking excellent and probably quicker than thirty minutes even. I'm at work so I'll post the recipe when I get home/if I remember
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Stuft chicken tits is finna take longer to make slash be hella way more complicated than the scaloppini receipe I posted, but still delicious.
It's a bomby skill to get down because you can stuff that shit with anything after you have a basic idea of how to cook it.
Fried chicken is the best shit though, real talk. Make that shit with some mashed potatoes and greens and you got America done right.
If you add like, 2-4 oz of pepper Jack cheese to the potatos bite a little harder, then throw like, 2-3 scoops of sour cream and they'll get hella creamy.
Do greens on the side too, boil em for a while until the volume reduces and the center ribs are tender(collards are traditional, but chard and beet greens and flavor/color) then once their reduced throw em in a pan with lemon juice, butter, and maybe some cumin and chili powder, let it fry up hella tender. Chicken on a bed of greens with potatoes, gravy if your nasty.
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Do you have a manual on how to talk that gangsta or was it a skill you were born with?
Patrick, experiment with food when you're cooking for yourself or just make small portions of stuff for lunch, that way you can see what works and then make a big version of it for everyone. My family never took too well to my newly-invented recipes (admittedly grilled tortilla wraps with peanut butter and cheese in them were not the most nutritious meal ever made) but now I can actually cook some stuff it's all good.
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Naw bitch I'm just hard as fucc.
Real talk though, cooking for yourself can be mad frustrating, the fact that you've got the chance to make shit for hella heads gives you the chance to try out complete meals without stressin 3 hours just to make somethin you don't dig on that hard.
I mean, I fuccin hate cooking lunch, usually either skip it or eat leftovers or make a sangwich or sumthin, cuz stressing cooking 3 good ass meals a day brings a man down in a big way, plus then you ain't got time for the little shit in your day.
Fucc experimentation, basically, just make shit for your family, and make sure to ask how that shit could be improved, cuz they feedback is gonna be wonders better than your own opinion. Every dogg who cooks gets down on hisself in a big way, or at least my friends and I do, so looking at others opinions of how to improve is gonna be the key to making your shit fire.
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(basically I just add hella, mad, fuccin, or something in front of everything, replace articles with "them shits" or "that shit" and fuccin go wit it, knumsayin?)
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Learn how to make risotto!
Simple, albeit time consuming. And TASTY!
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chicken tits
So glad I'm not the only person who calls them this.
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Learn how to make risotto!
This is really great advice.
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It turns out that it is two recipes that I synthesised and synergised. You should do the same!
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* 2 teaspoons Sunflower Oil
* 450 g diced lamb all fat removed
* Salt & Pepper
* 1 teaspoon Cumin Powder
* 1 teaspoon Ground Coriander
* 60 g Pine Nuts toasted
* 2 tablespoons Hommus . See my recipe
* 2 teaspoons Fresh Coriander chopped
Couscous with Mint
* 250 g Cous cous
* 2 tablespoons Olive Oil
* 300 ml Boiling water or vegetable stock
* Salt & Pepper
* 2 tablespoons chopped Mint
Method
* Heat the oil in a hot pan, toss in the meat and season with salt and pepper.
* Add the cumin and coriander,and cook over a high heat for 4 or 5 mins, then add the pinenuts, hummus, raisins and chopped fresh coriander.
* Stir to mix and let simmer for one minute.
* Season to taste.
Couscous with Mint
* Preheat an oven to 180c.
* Put the couscous into a heatproof bowl and pour in the olive oil and rub it in with your fingers
* Stir in the water or stock and cover the bowl with tin foil or a pyrex plate
* Put into the oven for 10 mins or until hot.
* Add chopped mint and season to taste.
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AZERBAIJAN: Easter Lamb with Raisins And Couscous
There are many variations to this dish, feel free to add your favorite vegetables. This dish is traditionally prepared as a one pot meal but since most of the couscous available in the US nowadays is the instant variety, this lamb and cous cous should be prepared separately and then served together.
Ingredients:
1 lb of lamb, trimmed and cubed
50 g raisins
2 tsp grated lemon zest
2 sprigs thyme
2 sprigs rosemary
4-5 whole garlic cloves
1 tsp balsamic vinegar
pinch of paprika
1 cup red wine (or lamb stock or water)
2 tb olive oil
salt & pepper
COUS COUS:
225 g cous cous
350 ml water; (boiling), use lamb stock if available
4 Mint Leaves; (chopped)
1/2 Onion; (finely diced)
1 Clove Garlic; (crushed)
25 g Cashew Nuts
5-6 dried apricots, cubed
25 g Butter
Olive Oil
Instructions:
Combine the lamb, raisins, garlic and herbs/spices in a large, heavy pot or Dutch oven. Add enough liquid (lamb stock, wine or water) and bring to a boil, adding more water if necessary to just cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender. Serve over a nice bed of couscous.
COUS COUS PREPARATION:
Gently fry all the ingredients in the butter excluding the mint. When cooked, add the cous cous. Pour over the boiling liquid and remove from heat. After 3-5 minutes, season with salt and pepper and mint and serve with lamb.
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http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw
I don't eat fish but we do a similar dish at work with battered and fried tempeh and it is so delicious.
Also you can make a mayo with hot sauce/mayo/sour cream that goes well with it!
Also I would not slice the tomatoes like that but rather make a pico de gallo with chopped tomatoes, red onion, jalapeno, cilantro and a little lime - let it sit for a little bit and the flavours mix deliciously!
I feel like tacos can be a complicated dish if you let them, and certainly have many complex flavours. You just need to think outside packaged wraps and refried beans.
My dad makes his own wholemeal flour tortillas and I can give you the recipe for that if you want. Easier than corn, tastier and healthier than store bought.
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sangwich
Kieffer, are you my grandma?
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It occurred to me that you could easily make stroganoff. It's something that I'm pretty sure could be as hard or as easy as you want it to me. It's sort of a comfort food for me because the recipe I know for it is an old family one, and I just basically remember eating it a lot as a kid. It's not fancy at all, and is hellsa cheap to make. Basically, you cut some beef into cubes(or just buy stew meat, it's what I do), put it in a pot and brown it, add a can of cream of mushroom soup(For me and my boyfriend I use once family size can or two regular sized cans, but my mom uses two family size cans for my family), some water(maybe like a third of a cup. This can be added earlier, while brown the meat, but I prefer to add it once the meat is down), and some sour cream(maybe half a cup or so), stir and cook until everything is all nice and warm. I think tradition says that that is it to the dish, but I usually have had it with rice or egg noodle. I prefer rice, but both are nice.
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http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw
I don't eat fish but we do a similar dish at work with battered and fried tempeh and it is so delicious.
Also you can make a mayo with hot sauce/mayo/sour cream that goes well with it!
Also I would not slice the tomatoes like that but rather make a pico de gallo with chopped tomatoes, red onion, jalapeno, cilantro and a little lime - let it sit for a little bit and the flavours mix deliciously!
I feel like tacos can be a complicated dish if you let them, and certainly have many complex flavours. You just need to think outside packaged wraps and refried beans.
My dad makes his own wholemeal flour tortillas and I can give you the recipe for that if you want. Easier than corn, tastier and healthier than store bought.
Oh hey on the fish and lime tip, have any of you Americans made ceviche and have a good recipe for it? Word on the street is it's pretty fantastic with Barramundi and it's something I've been wanting to try making for a while.
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Guys I made amazing fried chicken. I took the chicken knockers and sliced them into strips. Then I soaked the chicken in buttermilk (which I stirred together with seasoned salt, black pepper, and FUCKSHITLOADS of garlic). I let it soak for 5 hours, even though I'd have preferred a full overnight soak (I was busy rocking out and getting fuckin' WASTEDDDDDDD though).
Then I took my flour and added the same spices and rolled the chicken around and put it in the oilz and fried that shit to a golden brown that looked roughly like untreated mahogany in terms of coloration.
I made mashed taterz and a salad too and it was awesome and my parents went for seconds and shit and there was no chicken left at the end even though I started with good and plenty of chicken and OH MAN I AM SO RELIEVED IT WENT WELL
Okay I think I am ready for Kiff's stuffed chicken. Or maybe I can barbecue some chicken and make a sauce! Anybody got a good sauce recipe that would work with barbecued chicken?
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Whenever I make anything breaded and fried, I use panko breading. I super duper highly recommend this.
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Cup of brown sugar
8 cloves of garlic
4 tsp of minced ginger
Cup of Hoi Sin sauce
Cup of Oyster sauce
Cup two cups of water
Stir that shit.
Marinade chicken tits or thighs.
BBQ them.
Fuckin' eat it.
EDIT: Oh fuck I wasted my 3000th post on this?
Fuck.
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Man doggie why you gotta make chicken tenders and shit.
Fried chicken is bone in, dogg!
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Boneless breast is what we had in the freezer
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I tried to make buffalo wings tonight and it went absolutely horribly.
My gf was totally hungry so the chicken was only mostly thawed when I started making them. Big mistake.
Bigger mistake was that I totally don't know how to cut chicken wings into...chicken wings. I was impatient and mostly cut through the bone...this is probably why there was blood all over the finished chicken. Being lazy I'm going to see if I can buy chicken wings pre-cut so I don't have to go through that again.
Then I didn't refrigerate them for the full hour like the recipe called for. Maybe big mistake?
The sauce was ok but I think I totally messed up on the cayenne pepper because I totally didn't measure properly.
It ended up a soggy mess, mostly tasteless and just...eugh. We ate them because we were hungry.
Next time I'm going to prepare fully, follow the recipe more....and hopefully they will turn out way better.
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Pizza?
1. Baking stone! Put it in the oven. (If you do not have one, buy a really cheap one, cause they are boss.)
2. Never mind, that was not the first step.
1. Get all the ingredients that make the pizza, and a mixer with a bread hook.
4 1/2 cups bread flour (coldenated in the fridge) or all-purpose flour, but it will make the dough not stretchy for tossin.
1 tsp instant yeast or 1 1/2 tsp dry active yeast
1 3/4 tsp salt
1/4 cup olive oil
1 2/3 cup icy water
extra olive oil and
cornmeal for the bottom
This is for the dough. You make it the day before and then frigerate it.
This is how to make it,
2. You mix up the flour and the yeast and the salt, then add in the icy water and the olive oil. Bread-hook it on mediumish for about 6 minutes until it's all smooth and springy and sticky (if it is wrong, add more flour or icy water) Cut the dough in to 6 pieces, coat them with some olive oil and cover with plastic.
3. Put these in the fridge until tomorrow. Keep em cold. You can leave it there for three days if you want.
4. The next day or so: Put some flour somewhere and take some dough out. Put it in the flour and squish it until it's a 5 inch frisbee. Cover your frisbees so they stay warm.
5. Leave it there for two hours, but after an hour and a half, turn on your oven to maximum oven power to heat up your pizza stone.
SAUCE BREAK?
You need:
A can of crushed tomatoes
1/4 cup olive oil
Lots of garlic unless you hate garlic
Salt and pepper
Some basil (maybe)
Some red pepper flakes (maybe)
1.Put the olive oil in you pan and heat it medium, add your garlic and all your spices until they are sizzly and good smellin, but not brown and crispy.
2.Add your tomato can and simmer it low.
3.SAUCE!
6. Toss your dough in the air. Don't drop it, that's bad. Make it 9-12"-ish (more on the 12 side if you had bread flour.) Throw down some corn meal on sumthin flat for slidin. Put your dough on that.
7. Turn your oven down to 450 f.
8. Top your dough with stuff. Be classy about it. Don't go too crazy.
9. Chuck it in the oven! 9 or so minutes?
10. Drizzle with some more olive oil. Put the next pizza in.
PIZZA!
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A good, basic curry that I came up with some time ago which has served me well:
Made this tonight, and holy shit it was fuckin great and really quite simple to make. There's some leftovers and I'll probably have those tomorrow night.
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PIZZA!
THE THREE HARDEST PARTS:
1) a bake stone - a bake stone nice, but even a cheap bake stone expensive. a brick? far less expensive. get a brick. get several brick. or get paving stone, whatever. turn oven into brick oven. cost a couple buck, way less than bake stone. just don't get glaze. glaze causes toxin death.
2) a toss - a toss great! but hard to perfect, and (arguably) mostly for show anyway. a stretch from the centre, with proper care and attention to the dough, works good. not great, not perfect... but will suffice. please be gentle with a dough. a gluten structure easy to botch. a dough easy to turn out as carbohydrate lump.
3) to put a pizza in an oven - it is time to put a pizza in an oven! but wait. did you pick it up with your hands? oh dear. a pizza has become a pile of topping on a floor. a pizza has become a soppresatta hammock, a well of crimini. a peel will do nicely! a peel cost how much?!? a baking sheet? flat, with no edge? sprinkled with a flour? yes. this will do.
THE NOTE OF A KNEAD:
perhaps a bread hook is a non-possession. is this the case? ah. such sadness in your eyes. happily, a solution is present. to knead a dough in a bowl, continuously rotate bowl while kneading, occasionally switching directions. this will allow a gluten structure to build up! if a dough clears a side of a bowl but not a bowl's bottom, it is prepared for the journey to a fridge. if a dough is too sticky and becomes too friendly with a bowl's side and bottom (in defiance of god's will for monogamy), add a bit of flour. if a dough loves nobody (a denial of the gift of potential children, a truly grave sin), fuel its love with a bit of water.
THE NOTE OF A SAUCE:
many a pizzaiolo (a fancy word for a maker of a pizza) use a sauce without a cook. a good idea for a sauce without a cook is to prepare in advance. also, consider a substitute of oregano for basil! rich flavour. honest flavour. if you love a basil, if you must love a basil, you will put its leaf on top of a finished pizza. make a basil proud in this way.
THE NOTE OF A TOPPING:
many toppings are to be considered! choose the one which makes your heart the most full. but also, be a clever person with an ingredient! use a thing which will make sense. a thing like a mozzarella ball instead of a misleadingly-named brick of white cheddar, or soppresatta instead of pepperoni (soppresatta is nice and fatty which means it stays tender when cooked), or spicy fresh italian sausage from your local italian grocer (if you don't have one of these near you i feel true sadness). be careful not to overload a topping as it will make your pizza have a great sadness! (the duchess alluded to this.) a topping will slide off. a topping will punish the dough. a topping must work in unity with a cheese and a sauce and a dough. be aware!
a topping to consider: sauce, mozza, basil or sauce, mozza, arugula and prosciutto (both placed on after the pizza leaves the oven) or sauce, mozza, sausage, thin-sliced red onion/shallot (on top), fennel seed or parmesan, red onion, pisachios and rosemary, or just bake a dough plain and throw on some olive oil and salt and/or parmesan and/or herbs have fun with whatever you choose!
A FINAL WORD:
don't turn an oven down! maintain a high heat. make a pizza radiate with a warmth.
thanks! thanks.
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Johnny,
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A MISSING NOTE:
perhaps you wonder - what is the sign that a dough is ready? well. it is a sign you will only be able to feel after much work. but a good start is that the dough clears the sides of the bowl but remains sticky to the bottom. does this sound bizarre? strange? a conflagration of nature? perhaps. but it is the way.