Whole Chicken Spanish Onion thawed, peeled shrimp, lots of it. we used 800grams salt lots of it bacon, as much as you want, we used 1 pound avocados, as much as you want, we used 3 cherry tomatoes limes
This is what I ate friday:
ROUND ONE!
Salt the LIVING FUCK out of the chicken, inside and out. Not covered completely, but a lot. Kosher salt a must, it controls how much actually sticks. Add spices and shit. I think we used majoram and black pepper, but i was on multiple substances so i dont know. Let sit as you settle your thoughts and shit. The idea here is to let the salt soak in, break down the protein, and draw out excess water so it keeps it all tender and shit. Chop onion, line cookie sheet, preheat oven to 350. Butterfly chicken, remove fat from neck and ass, remove wing tips, remove sternum. Splay that bitch out like a cannibal corpse song. lay on top of onions, bake until its soft and delicious (not long, depends on chicken, just stab it with thermometer frequently until its cooked). Smash avocados (we used 3) add chopped cherry tomatoes, chopped cilantro and how ever much lime and salt you like to taste. We used a half lime, and a good few cranks on the salt grinder. When chicken is cooked, shred the fuck with two forks. Make a lovely mound. Top with guacamole that you just made. Garnish with cilantro and franks red hot. Yes we're using that pussy ass shit, it fits the flavor profile.
ROUND TWO With the chicken bits you removed (ass, wing tips, etc), put em in a pan with low heat. Cook out that fat. When fat cooked out, remove, place into another pan and add water. Boil those bits in water. You're making chicken stock bitch. With the chicken fat pan: fry bacon. We diced it into 2x2 cm squares that shrunk down to 1x1. Cook until crispy as fuck and its bacon juicing everywhere. When the chicken stock starts to taste good (or youve made chicken stock before and are comfy with it), remove the chicken bones and shit, throw in your thawed shrimp. Yes, you're cooking shrimp in chicken stock, and bacon in chicken fat. Scoop out bacon from chicken fat, add to shrimp stock mix. This will soften your crispy bacon. YES! Add flour to the bacon juice in the now empty pan to make a bacon-chicken-fat roux. Delicious. Add roux back to the other pan thats full of ALL YOUR MEAT.
Put it in a bowl, top with guac. Enjoy eating something from every walk of earth. Top with fresh cilantro, squeeze of lime, sour cream, franmks, i dont give a fuck. It all fits the flavor profile.
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COOKIE RECIPE! 1/2 lb butter Sugar Brown sugar MIX! 1 Egg Vanilla MIX! Flour Baking soda Salt More love than anyone can handle MIX!
Bake for, uh, I don't know, ten minutes at 375.
Then you get these.
I don't really measure. Sorry.
Sun Jun 23, 2013 3:46 am
Snaxocaster
Simethicone
Joined: Thu Jun 17, 2010 3:00 pm Posts: 11625 Location: McMurdo Research Station
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Re: FOOD recipe thread
chris_d wrote:
I would just like to state again generally for the record: if you are using sriracha instead of this, you are living wrong.
That is all.
We have both; I have not personally used the stuff in the jar that you posted. I should. Because it will just sit there otherwise. What I will put it on, I don't know.
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I would just like to state again generally for the record: if you are using sriracha instead of this, you are living wrong.
That is all.
We have both; I have not personally used the stuff in the jar that you posted. I should. Because it will just sit there otherwise. What I will put it on, I don't know.
It takes pad thai to a whole 'nother level.
I don't even like pad thai. But if there's this stuff, I'll have that pad thai. The sourness is what my palate needs to enjoy the inherent sweetness of pad thai.
Joined: Wed Jun 16, 2010 7:32 pm Posts: 11362 Location: ruining everything.
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Re: FOOD recipe thread
When i was a young'n, i would only accept one form/style/type of birfday caek. This is a pretty delicious version of the only acceptable caek style of my youf. These days i am less ironclad on this particular demand, but i still am a big fan of the thing.
Now i have to eat this whole caek myself. At least with the better part of a pound of carrots innit, it is almost kind of healthy?
Delicious Carrot Birfday Caek.
Dry: • 1c White Sugar • 1c Brown Sugar • 2c All Porpoise Flour • 2tsp Baking Soda • 2tsp Baking Powder • 2tsp Cinnamon • 0.5tsp Nutmeg • 0.5tsp Salt
1. Preheat Ov. To 350º F. 2. Combine Dry. 3. Add Rest + Mix The Fuck Up. 4. Split Into Two 9" Cake Rounds. (Grease Them Shits, Or Use Parchment To Line 'Em) 5. Bake @ 350º F For 50-60 Min. (Toofpick In Centers Comes Out Clean Yeah.)
Allow To Cool Off And Then Frost With This:
• 0.25c Butter(i.e. Half A Stick) • 8oz Cream Cheese • 1tsp Vanilla • Finely Grated Lemon Or Orange Zest (or just a little blast of lemon juice or even a couple drops of orange flavoring) • 2-3c Confectioners Sugar(start w/ 2 then add more if needed to get consistency right)
yknow. the dumbest shit'll revolutionize your life.
for YEARS i thought fried eggs-- honest to god REAL good fried eggs- were impossible. they ALWAYS stuck.
then i actually went in pursuit of the real deal. the REAL recipe for a kickass fried egg. and you know what? they're fucking awesome, and SO not hard.
try this shit.
as small a skillet/pan as you can get. preferably NOT one with teflon on it.
heat the thing slowly on LOW- like low as a burner goes- for a minute or two to heat it up dry. OF MAJOR IMPORTANCE. it's the low temps and the butter that make this work.
put in about a tablespoon of butter. not margarine. not oil. BUTTER. made of butter- not some oil ish shit. too much is really not a problem- too little IS.
heat it until the butter is bubbling, but not turning brown.. all melted, and bubbling.
crack two eggs into the pool of butter. salt and pepper to taste. i add cayenne on occasion.
let the thing cook until you start seeing the thing turn solid and start to bubble in the white.
at this point-- use a broad spatula-- make sure it's FLOATING in the butter-- loosen it all around the sides and make sure it's not sticking-- then get safely underneath the egg, and lift it. once yer up-- go easy, and flip the thing gently, so you don't bust up the yolk. this is the finesse part.. but duh, right?
cook it for an additional 4 seconds or a minute for an over easy.
at that point- eat the thing.
it's wild. butter and low temps basically boil the thing slowly-- and the texture is SO much better. it's totally unlike a blast fried egg at a diner that're usually cooked way too fast, and it bungs up the proteins and kills the texture.
stupid simple- but SO good and cheap.
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Thu Aug 15, 2013 11:53 am
teh_bleeding
Guaranteed to cure tapeworm
Joined: Mon Jul 12, 2010 8:47 pm Posts: 552
Re: FOOD recipe thread
newholland wrote:
EPIC EGGNESS
Bro, you always use butter with eggs because it does something with the proteins in the egg to make it non stick. SCIENCE. Thats why you can't really fry eggs in bacon grease.
_________________ I like long walks in the snow, and conversations by tube-light.
Bro, you always use butter with eggs because it does something with the proteins in the egg to make it non stick. SCIENCE. Thats why you can't really fry eggs in bacon grease.
okay alton brown. before there was fucking food science, there was butter and there was fucking eggs. i eat both, and i guarantee the fronch stanky ass dude who figured this shit out wouldn't know an ion from your bunghole.
regardless of said SCIENCE (of which i'm dubious... pfft.. science. you probably believe in dinosaurs as well..).. i fry my eggs in butter because the shit tastes good.
so i fart in your general direction..
;)
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Tue Aug 20, 2013 6:51 pm
torgeot
Winston Wolf
Joined: Tue Jun 15, 2010 11:10 am Posts: 7283 Location: in the valley of the shadow of death
Re: FOOD recipe thread
so.. like, and Egg McMuffin is not yer thing?
OK you talked me into it, I will try this.
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