Favorite food/recipes

[Eightball]

Simple veggie/teriyaki stir-fry, shit owns and I don't feel guilty for eating it 8)

Napa cabbage
Carrots
Bean Sprouts
Shiitake mushrooms (or whatever kind you like)
1-2 eggs, scrambled and divided beforehand
Teriyaki Sauce
Some canola oil

To a large, deep pan, add some canola oil and set heat to medium-high. Once hot, dump in all the goddamn vegetables and egg and lid it for around 5 minutes. If the veggies are fresh plenty of water will cook out of them and steam everything. Add teriyaki sauce and mix thoroughly, cover again for 5-10 minutes. I added more water (which I immediately regret) and had to drain it off in the end, so don't do that. Once it's fully cooked (and you can tell by the relative softness of the carrots) serve over white rice, and pour whatever leftover sauce over it too.

[KarthXLR]

Simple veggie/teriyaki stir-fry, shit owns and I don't feel guilty for eating it 8)

Napa cabbage
Carrots
Bean Sprouts
Shiitake mushrooms (or whatever kind you like)
1-2 eggs, scrambled and divided beforehand
Teriyaki Sauce
Some canola oil

To a large, deep pan, add some canola oil and set heat to medium-high. Once hot, dump in all the goddamn vegetables and egg and lid it for around 5 minutes. If the veggies are fresh plenty of water will cook out of them and steam everything. Add teriyaki sauce and mix thoroughly, cover again for 5-10 minutes. I added more water (which I immediately regret) and had to drain it off in the end, so don't do that. Once it's fully cooked (and you can tell by the relative softness of the carrots) serve over white rice, and pour whatever leftover sauce over it too.

I'll have to try that, sound delicious.

[DragonEkarus]

[quote author=Karth link=topic=85.msg230172#msg230172 date=1321053162]
Or tomatoes in general.

Fuck you.



[/quote]

I have to take the time to point out that despite Ketchup being what it is, those of us that hate tomatoes, most of the time will tolerate Ketchup because it's like 80% Sugar, 18% Tomato, and 2% Red food coloring  XP

[at0m]

[quote author=Kor link=topic=85.msg230185#msg230185 date=1321059785]
[quote author=Karth link=topic=85.msg230172#msg230172 date=1321053162]
Or tomatoes in general.

Fuck you.



[/quote]

I have to take the time to point out that despite Ketchup being what it is, those of us that hate tomatoes, most of the time will tolerate Ketchup because it's like 80% Sugar, 18% Tomato, and 2% Red food coloring  XP
[/quote]Its actually liquid salt. So is soy sauce.

[k0ala]

My favorite mayonnaise is the Kewpie squeeze bottle from the Japanese supermarket.
It's the only one I've found that actually tastes like it's made from egg yolks.

[rumsfald]

ketchup on everything? please.

[kaese]

ketchup on everything? please.

fabulous!


sriracha is not good on fruit pies though.

[ThunderStain]

ketchup on everything? please.

This.

[matter11]

my first pomegranate was pretty nice.

[matter11]

I'm eating a "cool mint chocolate" clif bar. My taste buds are like "whattttttttt?"

chocolate chip are peanut butter are better though

[Dtrain323i]

Made ribs low and slow in the oven over the weekend.


Ingredients:

1 rack of pork ribs


The Rub:
Kosher Salt
Cracked Black Pepper
Granulated Garlic
Granulated Onion
White Pepper
Mustard Powder
Chili Powder
Cumin
Paprika
Thyme

Liquids:

Canola Oil
1 Cup Water
1/2 Cup Apple Cider Vinegar
2 tsp Hot Sauce of your choice


Preparation:

Step 1: allow ribs to come to room temperature

Step 2: Remove silverskin on back of ribs if needed (have your butcher do this for you if you can. Saves a lot of time)

Step 3: Pat ribs dry with paper towels

Step 4: Mix rub ingredients with fork or hands until well blended

Step 5: Rub ribs down with canola oil until well covered but not saturated

Step 6: Rub ribs on both sides with dry rub mixture

Step 7: Allow ribs to sit for 5-10 minutes to allow rub time to stick to meat

Step 8: Pre-heat oven to 250F

Step 9: Place liquid ingredients into bottom of shallow pan or cookie sheet

Step 10: Place a cooling rack or similar device in cookie sheet to raise the ribs above the liquid.

Step 11: Bake ribs at 250F for 2 1/2 to 3 hours until rib meat is fork tender and easily pulls away from bone.


Optional steps:

place liquid inside of a roasting pan with wood chips to give a more smoked flavor.

About 30 minutes before ribs are done, brush BBQ sauce over the top of the ribs until lightly covered and allow it to glaze in the oven. Adjust the amount you put on depending on how strong the sauce is, you can overpower the rub if you slather on too much.



It sounds like a lot of steps but this is a really easy recipe that you can whip up on a Saturday. It'll also make you look like a cooking boss in front of the ladies.

[at0m]

From my last trip: amidoinitrite?

[matter11]

I'm sure people have seen the commercials for this and I'm told it has been a cereal in europe for a while now.
Good as a dry snacking cereal, a bit much in the morning as a milk cereal for me.

[Trace]

Eating the double chocolate kind with vanilla almond milk is glorious

[KarthXLR]

Parmesan Risotto with Chicken and Brocolli




OH MY GOD

[Surf314]

[quote author=matter11 link=topic=85.msg239874#msg239874 date=1330364808]

Eating the double chocolate kind with vanilla almond milk is glorious
[/quote]

I ate the double chocolate dry as desert for a while.

[matter11]

I bought some fresh tilapia and frozen filets of some vietnamese white fish today. I pan-fried some of the tilapia in butter and oil after rubbing it with cajun spice and flour, it turned out pretty nice but cooking removed most of the cajun flavor so I added more.
Does anyone have any easy recipes for white fish up their sleeve? I'm mainly looking for things with simple, cheaper spices etc.

[Dtrain323i]

I bought some fresh tilapia and frozen filets of some vietnamese white fish today. I pan-fried some of the tilapia in butter and oil after rubbing it with cajun spice and flour, it turned out pretty nice but cooking removed most of the cajun flavor so I added more.
Does anyone have any easy recipes for white fish up their sleeve? I'm mainly looking for things with simple, cheaper spices etc.

Go to your nearest Cabela's and buy their Mequite Chipotle flavor rub. Put it on your fish and grill it.

[matter11]

[quote author=matter11 link=topic=85.msg242225#msg242225 date=1333331343]
I bought some fresh tilapia and frozen filets of some vietnamese white fish today. I pan-fried some of the tilapia in butter and oil after rubbing it with cajun spice and flour, it turned out pretty nice but cooking removed most of the cajun flavor so I added more.
Does anyone have any easy recipes for white fish up their sleeve? I'm mainly looking for things with simple, cheaper spices etc.

Go to your nearest Cabela's and buy their Mequite Chipotle flavor rub. Put it on your fish and grill it.
[/quote]

Next year when I have a lawn I surely will. But I live in a uni apartment so I'm constrained to baking and pan frying (I didn't bring and cast iron with me unfortunately)

[at0m]

[quote author=Dtrain323i link=topic=85.msg242247#msg242247 date=1333370369]
[quote author=matter11 link=topic=85.msg242225#msg242225 date=1333331343]
I bought some fresh tilapia and frozen filets of some vietnamese white fish today. I pan-fried some of the tilapia in butter and oil after rubbing it with cajun spice and flour, it turned out pretty nice but cooking removed most of the cajun flavor so I added more.
Does anyone have any easy recipes for white fish up their sleeve? I'm mainly looking for things with simple, cheaper spices etc.

Go to your nearest Cabela's and buy their Mequite Chipotle flavor rub. Put it on your fish and grill it.
[/quote]

Next year when I have a lawn I surely will. But I live in a uni apartment so I'm constrained to baking and pan frying (I didn't bring and cast iron with me unfortunately)
[/quote]Gas or electric?