Favorite food/recipes

[at0m]

SAMOSAS

ps. does anyone have a good recipe for making them?

isn't that just champagne and orange juice 50/50? Or am I thinking of something else?

[Didzo]

[quote author=Käse link=topic=85.msg261472#msg261472 date=1360020311]
SAMOSAS

ps. does anyone have a good recipe for making them?

isn't that just champagne and orange juice 50/50? Or am I thinking of something else?
[/quote]

You're thinking of mimosa.

As far as samosas go, I have no recipes but can confirm that they are fantastic.

[at0m]

[quote author=at0m link=topic=85.msg261492#msg261492 date=1360030084]
[quote author=Käse link=topic=85.msg261472#msg261472 date=1360020311]
SAMOSAS

ps. does anyone have a good recipe for making them?

isn't that just champagne and orange juice 50/50? Or am I thinking of something else?
[/quote]You're thinking of mimosa.

As far as samosas go, I have no recipes but can confirm that they are fantastic.
[/quote]Should've googled it last night, then. Checking wikipedia, I can confirm that I've had one of those as well, and that they're delicious.

[Evil Cheese]

An old coworker of mine's wife used to make them. They were amazing when he brought them in, especially with a little bit of mango chutney. I don't know the recipe though.

[matter11]

How to very easily improve breakfast sausage links and seem fancy.

Fry the links normally and remove from pan, put into a bowl.

Dump out most of the fat but keep other drippings and extra bits in there.

Pour in some cooking white wine and simmer to a reduction (no longer smell the alcohol)

Add a few tbs of butter and thyme or sage (any green herbs really)

After the butter melts pour the mixture over the sausage.

It really gives it that extra something!

[matter11]

Stew beef marinated in broth and lots lots of pepper overnight.
Slow cooked 7 hours then quickly seared.
Potato hash with rosemary fried in olive oil.
Put onto multigrain bread with 3 year cheddar and pan fried with butter.
Topping it with ranch really brings it together tastily.



If you like cooking lazily/cheaply a slow cooker is wonderful and inexpensive.

[rumsfald]

you are a super slob. but since I see a Gerolsteiner bottle, at least you are a slob with taste, if not hygiene.

please explicate your method for searing after 7 hours of slow cooking. conventional technique usually calls for the sear before the slow baste/roast, but there are some exceptions (slow low roast for prime rib, slow pre-boil to cook off the first for ribs, other cuts).

[matter11]

you are a super slob. but since I see a Gerolsteiner bottle, at least you are a slob with taste, if not hygiene.

please explicate your method for searing after 7 hours of slow cooking. conventional technique usually calls for the sear before the slow baste/roast, but there are some exceptions (slow low roast for prime rib, slow pre-boil to cook off the first for ribs, other cuts).

I am indeed messy. Trying to maintain a clean is difficult so I clean up after me and my roommates in bi weekly sweeps.
I was sort of winging it on this recipe and my rationale for searing afterwards was to have that little bit of fresh crispiness on the meat. I thought it added something to it by briefly frying in olive oil on very high heat. I didn't really cook/marinate it with a sauce, just beef stock, salt, and lots of ground pepper because I was going for a lunchmeat-esque product. I'm really a low beginner when it comes to sauces/marinades. I've just been doing basic gravy for pot pies and am looking for non-tomato-based sauces to use with beef and chicken.

[FlyingMongoose]

I make this whenever I have the ingredients available
http://www.foodnetwork.com/recipes/robin...index.html

[rumsfald]

I was sort of winging it on this recipe and my rationale for searing afterwards was to have that little bit of fresh crispiness on the meat. I thought it added something to it by briefly frying in olive oil on very high heat.

ah, sounds like a double-cooked / twice cooked, which is a technique used in some chinese and mexican dishes.

[Kor]

I'm sorry Matter, I can't get behind that hash. Maybe if it was grated.

[kaese]

It turned out quite egg-y (the recipe called for 3 eggs for 24 cupcakes) so I wouldn't recommend the recipe. But it certainly looked pretty and ~fabulous~ so I wanted to share the picture.
Instead of vanilla extract, we went with lemon extract and made a lemon frosting to go with it. I think the cupcake would taste nice and lemon-y if not for the fact that it tastes like egg.
Rainbow cupcakes are fairly simple to make, just labor and time intensive (2 hrs because we are slow and were goofing off at the same time).

[k0ala]

Nice! I made rainbow brownies once, all in one pan.
I used all the mixing bowls and had to part it out to cereal bowls.
they were magically delicious

[Gasman]

Nice! I made rainbow brownies once, all in one pan.
I used all the mixing bowls and had to part it out to cereal bowls.
they were magically delicious

Were they special brownies?

[at0m]

[quote author=k0ala link=topic=85.msg263984#msg263984 date=1364334669]
Nice! I made rainbow brownies once, all in one pan.
I used all the mixing bowls and had to part it out to cereal bowls.
they were magically delicious

Were they special brownies?
[/quote]welp

[matter11]

I made a Willy Wonka type purple pie. It was just an in-between of normal chicken pot pie and shepherd's pie but made with an assortment of little potatoes, some of which had purple skin. Tasted nice, a good change from my usual russet or yukon mashed potatoes. Also does anyone know if it's an old wives' tale that the skin has more nutrients or fiber?

[rumsfald]

Also does anyone know if it's an old wives' tale that the skin has more nutrients or fiber?

Yes. http://www.eatright.org/Public/content.a...6442459089

[FlyingMongoose]

I have yet to find anything on these guys' menu that is NOT delicious.
http://paddyjacks.com/

[k0ala]

Short and easy Pot Roast:
Get a tough piece of meat, and a jar of "Garden Mix" / "Giardineria" pickled veggies.
Get a frying pan hot and brown the meat all around the outside.
In your crockpot put down a layer of chopped onions. 1 giant one or 2 small ones, depends on your crockpot.
Put the meat in. Stab it with a meat fork or thin knife to make holes all through the roast.
Open jar and pour in the garden pickles, brine and all. Add cracked black pepper and some other spices in moderation.
Add water to almost cover the top of the meat.
Crank up the crockpot and leave it for 8+ hours.
It really improves tough meat, but may be too spicy or vinegary for some. Depends on how many hot peppers were in your Giardineria.

[FlyingMongoose]

I have probably posted this before, but... this is awesome every time I have it.
http://www.foodnetwork.com/recipes/robin...index.html

If you don't know, Soba noodles = egg noodles (same stuff as ramen)