Spork Boards

Eat, Drink and Be Merry

Madaracs's Avatar Picture Madaracs – January 09, 2008 05:39AM Reply Quote
Great food, good food, sad food...

Soft Drinks, hard drinks or maybe beer or port...

Got Milk?

Cooking class, Cooking advice and what not to eat.

A place for discussing all food and drink... show your keen culinary prowess here, folks.



Edited 1 time(s). Last edit at 01/09/2008 05:40AM by Madaracs.

El Jeffe – February 10, 2009 12:22PM Reply Quote
What a journey.
If anyone needs an idea what to get me for my birthday. :)

http://www.baconnaise.com/

John Willoughby – February 10, 2009 01:04PM Reply Quote
Save us, Lord, from the furries of the Norsemen!
Fry: "Ooh. 'Big Pink.' It's the only gum with the breath-freshening power of ham."
Bender: "And it pinkens your teeth as you chew!"

Cloudscout – February 26, 2009 10:58AM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
One of my favorite restaurants in town has a spicy lemon grass chicken dish that I just love. Lots of Vietnamese restaurants have it on their menu but none of them are quite like this place. I've looked up recipes online and, again, none of them were the same. I've made many attempts to duplicate it and today I think I finally succeeded.

Start by making a marinade:

2 T Sriracha
2 T soy sauce
2 T chili paste
1 t minced garlic
1 T fish sauce

Cut about a half pound of boneless, skinless chicken thighs into bite size pieces and marinade for a few hours.

Slice up 1/4 of a medium size yellow onion. Cut it so you end up with long, thin strips of onion. Set this aside.

In a heavy skillet or wok over high heat, add the following ingredients, taking a moment to integrate each one before adding the next:

2 T vegetable oil
2 T chili paste
2 T crushed lemon grass
1 T fish sauce
2 T brown sugar
1 T minced garlic
1 T soy sauce
2 T Sriracha

Let this go for a good minute or two until the sugar is nicely caramelized.

Now add the chicken. Don't just dump the chicken in the skillet, though since you don't want all of the liquid from the marinade (although it probably wouldn't really hurt anything). Use tongs or chop-sticks to move the pieces of chicken to the skillet. Separate the chicken pieces and move them around so they cook evenly for a few minutes, then add the onions and cook for another minute or so.

Serve over white rice.

ddt – March 01, 2009 04:04PM Reply Quote
can't add to this: http://thisiswhyyourefat.com/

ddt

John Willoughby – March 01, 2009 05:00PM Reply Quote
Save us, Lord, from the furries of the Norsemen!

El Jeffe – April 24, 2009 02:00AM Reply Quote
What a journey.
I have fired up the smoker this morning. Will be smoking a pork butt and ribs. Tomorrow we'll have some family over. I figure 12 hours for the butt. I rubbed my butt generously last night with some dry seasonings to get them worked in.

Wish me luck. One nice thing about working from home. I never thought that smoking would be easier. But it should be.

tomierna (Admin) – April 24, 2009 03:12AM Reply Quote
Hideously Unnatural
www.meatcards.com

El Jeffe – April 24, 2009 05:38AM Reply Quote
What a journey.
I saw that earlier on engadget or wherever and thought it looks similar to my rack of ribs.

Cloudscout – April 29, 2009 01:01PM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
Today I made peanut butter balls (basically peanut butter cups but spherical) and frozen yogurt.

The peanut butter balls turned out great.

The frozen yogurt turned out meh. I didn't use a recipe, I just winged it. It's not sweet enough.

stan adams – April 29, 2009 01:33PM Reply Quote
I wonder if the fact that Reese's ads use to hypothesize that their candy was invited by collision had anything to do with your success...

After watching Rachel Maddow I have a feeling it is rather easy to dunk one's balls in what ever and be successful.

rino – April 29, 2009 04:16PM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
In honor of the impending pandemic I ate pork tenderloin.

3 cloves garlic
tbspn kosher salt
tspn & 1/2 mustard powder
1/2 tspn onion powder
tspn crushed oregano
1/2 tspn or so paprika
some grinds of black pepper
tblspn & 1/2 Umeboshi vinegar

mash garlic + salt into paste
mash together other dry ingredients
add and blend the vinegar

whisk in good olive oil to bring it to a paste

smear over tenderloin. sprinkle dash more paprika on top.


wait a while.


grill to perfection.

be happy.

ARL (Moderator) – April 29, 2009 04:23PM Reply Quote
I whinge therefore I am!
>I rubbed my butt generously last night with some dry seasonings to get them worked in.

Now there's a sentence I never thought I'd read...

Paging TGB!

Cloudscout – April 29, 2009 04:56PM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
I bought a pork loin today that I'm going to smoke on Friday. Mmmm. Pig Plague.

Cloudscout – June 27, 2009 06:51PM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
I picked some rhubarb from my backyard tonight and now I'm making strawberry rhubarb jam.

John Willoughby – June 27, 2009 10:54PM Reply Quote
Save us, Lord, from the furries of the Norsemen!
I extracted some DNA from my hemoglobin tonight and now I'm making killer mutant clones.

Cloudscout – June 28, 2009 04:43AM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
Again? That trick never works.

Mokers (Moderator) – November 26, 2011 08:50AM Reply Quote
Formerly Remy Martin
Can't believe this hasn't been updated in two years.

Anyway, Thanksgiving was great. I was responsible for stuffing and the desserts. Made a tasty apple sausage stuffing, my grandmother's spiced streusel apple pie and a flourless chocolate cake. If you're SO likes chocolate, the flourless chocolate cake is the way to go.

http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-with-Caramel-Sauce-107165

Jeff Cooper – November 26, 2011 01:43PM Reply Quote
Oooh, good one; I'm going to have to try that. I cooked the whole meal myself, including the usual apple pie, but (I'm ashamed to admit) I relied on a packaged stuffing--definitely the weak point of the meal. Wine for the night was the 2005 Breadwinner from Stage Left Cellars, a southern Rhône-style blend with about 12 percent Zinfandel thrown in--great stuff.

Mokers (Moderator) – November 28, 2011 07:28AM Reply Quote
Formerly Remy Martin
Love Stage Left, if we are talking about the Stage Left with a tasting room in Oakland. If not, it sounds great. I was really the only wine drinker at my dinner, so I brought a bottle of Berkeley Bowl house Zinfandel. I think it is Monterey County. Anyway, very good.

If you can't do your owb breadcrumbs, pre-packaged is not bad. I My stuffing used pre-packaged cubes. They key is to add plenty of your own fresh ingredients. In my case, it was basically some sausage, an onion and a couple of green apples. Add some fresh sage and it will add a lot more flavor.

I've done the whole meal at thanksgiving. So much coordination necessary to get everything done at the same time!

Jeff Cooper – November 29, 2011 05:04PM Reply Quote
The very same Stage Left Cellars. 2005 is the only year sol far that they've included Zinfandel in the Breadwinner blend, and it makes a real difference--just terrific wine.

Your stuffing sounds great, although I'd need to use chicken sausage or turkey sausage (no pork for me since 1994). When I make stuffing from scratch I start with corn bread, with sausage and onions. I was cooking for myself this time, and though I did the cranberries and the apple pie from scratch, there were limits to how much effort I wanted to put in.

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