So since friday the only things that have entered my body hvae been Chili, energy drinks, limes, water, and some booze. Safe to say, i smell horribly of chili.

NOW FOR THE RECIPE!

Ingredients:

~~10$ CAD of cheap ground beef (2 small packages) (Might be more like $6-8 for amurricans)
1 BIG ass can of diced tomatoes
1 regular can of garlic & herb tomato sauce
1 small can of tomato paste
1 whole spanish/vidalia onion, diced
2 bell peppers - choose your colour - 1 diced, 1 julienne
2 cans romano beans
1 cup dry macaroni
1 pound bacon, diced and fried
1 small package of button mushrooms, sliced
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon black pepper
2 tablespoons cumin
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons Red White & Blues HOT BBQ sauce for mild (for medium, double it up, for hot, do 6 tablespoons).
1 teaspoon cayenne pepper
2 tablespoons veggie oil
2 tablespoons cider vinegar
3 tablespoons white sugar (or brown, whatever you like)


Chop your entire onion, and dice your first pepper. Throw in frying pan. Put beef on top, start frying.
Chop your pound of bacon, throw it in a frying pan - watch it and fry it to preferred texture.

Drain and rinse yo beans foo.
Put EVERYTHING (except macaroni) else in a giant slow cooker, or like one of those giant spaghetti pots, and get it heated on low, uncovered. (This will facilitate flavor concentration for a whole 20 minutes or so! Also helps keep the macaroni from cooking too fast in later steps )
(note, you may also add your dry spices to your meat while its frying, lowers the intensity of the flavorz).

In 5-10 minutes, your bacon and beef will be done! Drain the fat, and add them to the pot. (You can skip the drainage step, but it will make it mighty nasty when you refridgerate it) Add your 1 cup of macaroni. Slow cook that fucker for 2-6 hours (check it every once in a while, when the macaroni is cooked, the whole thing is done).

Serves: Fuck if i know. I've had 6 bowls already, and my bro has had about 3 or 4. And theres shittons left.

This is how much meat: I could either buy them like these, or buy huge packages the size of 3 of these... and i only wanted 2. SO FUCK THEM


MMM bacon


lulz meat


Beat that meat


Goodies in the slow cooker


om nom nom nom


Meats done! -- With a cameo from my 1 minute Ciabatta


O FUK! SLOW COOKER'S FULL! WHAT DO WE DO!??!?!


Transfer to pasta pot


Pot on a pan (for heat spreading)


Fuck yeah:

Now I'm hungry.
You fucker.

ZOMG TEH BAKUNZ

I tried to make lemon pepper linguine yesterday, but it seems I don't recall how the recipe goes.

I think this needs to be stickied.

woooooooo! i am master of sticky threads! DDDDDDDDDDDD

Ps, this chili is bomb, I just had another bowl. Goes great with sour cream and cheddar cheeeeeeeeeees.

I put some Edmund Fitzgerald Porter in my latest Snaxochili. I predict many chili recipes in this thread, as it is a victorious concoction.

GOOK FUDE

A recipe by Unstrung.

Ingredients:

A fresh onion
Garlic
Leftover rice
Appropriate vegetables
Appropriate meat
Soya Sauce
Oyster Sauce
Sugar
Green onionz

Chop your onion. Fry it in a large frying pan or wok.

As soon as the onions are looking like they're getting somewhere, add your garlic. I like it fresh, chopped roughly.

Optional: Toss in an egg or toe. Scramble that bastard up. Kicks it all up a notch.

Now depending on the kind of vegetables you chose, you may want to add them in now or later in the process, depending on how much cooking they need. I often use a dense cabbage, and that shit goes in at the same time as the onions. Stuff like spinach goes in way towards the end, because it wilts in like thirty seconds.

Raw meat might as well go in now.

As soon as that whole batch is starting to get somewhere, you add the rice.

Not long after that (just once the rice is hot, you could say), we add the sauces. If your meat is precooked (so the leftover variety), now it goes in. A splash of soy, a dabdab of oyster sauce (sooo good), a sprinkle of sugar. Don't overdo it. Add the chopped green onions too.

Mixmixmixmix... fryfry...

Serve.

I'm going to make rice today, so I have leftover rice tomorrow, so I have pictorial evidence of the win for y'allz.

Shit, I need to buy rice. I am out of that as well as garlic, and peppers, and most of my cheese, and...

In short: I really need to go to the store.

Not my recipe, but I used it the other day and it was fucking straight fucking delicious.

It works for NY Strip as well, but you are going to want to cut down the cooking time depending on how thin of a cut you get.

http://www.foodnetwork.com/recipes/alto ... index.html


Edit: Also I used a pre-made steak seasoning mixed with a little bit of oil on one attempt as a rub/coating, and it was good. But, my own mix of seasoning with oil tasted the bestest

Do they have Montreal steak spice where you are? The main ingredient is salt, but nevertheless it is the fucking tastiest thing you can put on a steak, IMO.

Sounds familiar, but I am not sure.

I will take a look around at the grocery store tonight.

Also when I get home, I can post up my recipe for slow cooked ribs again

Coconutty shrimp curry.

Ingredients:

Shelled skrimps
An onion
Green onion, chopped
Two cloves of garlic, finely diced
Can of coconut milk
Soy sauce
Fennel seeds
Cumin seeds (both seeds are optional really, but I had them and they were a nice touch)
Turmeric
Cayenne
Cumin
any other curry type powder you can get your hands on (I in fact had... curry powder... and some chili powder...)
Corn starch

So mix the corn starch with all your non-seed form spices (if you in fact do use the seed type spices) into a dry spice mix sort of thing.

Rub your skrimps all up in that stuff so they are coated with curried goodness. Since they're wet they should look like they are covered in a curry paste.

Chop your onion up and fry it. As it fries toss in the seeds, if you ventured to use them, and the garlic.

In go the skrimps. Just a sear, really...

Next comes enough coconut milk to make a soupy curried loveliness, and soya sauce to taste.

Green onions go in...

Serve over rice.

so man... how about some liek.. units of measurement... cuz with a recipe with no units, it will end up looking like oatmeal FILLLLLLLTH

I can't say... I don't measure... I take the intuitive approach. It makes re-learning old recipes (like last night's lemon pepper linguine) difficult but... yeh,,.

Use your food sense to portion the ingredients and you might have your own delightful variant?

Here , I gotta recipe for ya. You get some foking bread and joo put whateva the fuk joo wan in between the bread.

Once winter comes we do this a lot..

tor's vegetable stew/soup
2 vegetable bullion cubes
3 stalks celery
2 carrots
potatoes (I like using small potatoes, but you can use large ones, but cut them up) (how many you say?.. enuff)
onion
garlic
bisquick
flour or corn starch
basil
rosemary
salt & pepper

Chop the onion, carrots, potatoes and one stalk of celery,

heat up a good amount of water, throw in your potatoes, onions, carrots and 2 full stalks of celery(don't chop these, you can leave the leafy end)
once it starts boiling add in your bullion cubes and lower the heat a bit, just a bit.
cook that for about and hour, then add in the chopped celery, and take out the full stalks.

I generally add in some frozen vegetables here. Just to add color or whatever

drizzle on some flour or cornstarch to thicken it up a bit

salt & pepper to taste

I usually add some basil and rosemary as well

now mix up bisquick dumplings and put that in there, let it heat for as long as it takes for the dumplings to become awesome.

nao eat that shit.

ahh, no I do not measure anything.

"Kesa" gave me some epic recipes back in the day. Ill post them here a little later.

http://acapella.harmony-central.com/sho ... ?t=2661986

That thread would be pretty damn awesome if they posted the directions on how to cook the fucking things ,fucking hcaf