Favorite food/recipes

[Chooly]

Take some ground turkey,
Spice that shit with rosemary and sage,
Make them into meatball shapes,
Wrap that shit with maple smoked deli sliced bacon,
Impregnate that bacon wrapped meatball shape with a stick of mozzarella, but don't close the meat over the mozarella top.
Stick that shit in the overn,
Cook until the tops of the mozarella sticks are brown and god-tier
Open up a can of Jellied Cranberry sauce,
After marveling at how it maintains its can like shape, smear it's jelly goodness on your creations.

Consume.


EDIT: For posterity

[CaffeinePowered]

http://caffeinatedcrafting.tumblr.com/po...g-i-regret

[matter11]

Throw some blueberries on your next peanut butter bagel. Wonderful breakfast.

[Eschatos]

http://caffeinatedcrafting.tumblr.com/po...-for-fried


This came out like...hibachi grill levels of party in my mouth

I made an attempt at Caff-fried rice.



Verdict: tasty.

[CaffeinePowered]

[quote author=Caffeine link=topic=85.msg273338#msg273338 date=1384215885]
http://caffeinatedcrafting.tumblr.com/po...-for-fried


This came out like...hibachi grill levels of party in my mouth

I made an attempt at Caff-fried rice.



Verdict: tasty.
[/quote]

\o/

[kaese]

clean your stovetop

[rumbot]

I thought the hair band was a nice touch.

[matter11]

Mixing coconut cream pie and root beer float ice cream. The flavor combo is amazing.

[rumbot]

Man, my baby bok choy continues to evolve like a peekachoo.

[Evil Cheese]

I made a pot of great northern beans the other night with about half a large onion diced and about 1/3 - 1/2 lb of uncured, nitrate-free applewood smoked bacon. The bacon gives it a nice smokiness with that savory pork flavor throughout. It might not be the most glamorous food in the world but it tastes amazing. Throw in a few Wheat Thins multi-grain cracker chips and you've got some good comfort food for a cold night that's actually got a decent amount of fiber in it.

[rumbot]

An easy way to level up any beans.

If you are starting from a can, drain, rinse beans and pat dry. Start the oven at 350-375ish and preheat a cast-iron skillet or pan, whatever you have (you DO have cast-iron, don't you? 90 percent of my stove-work and 75% of my oven work can be accomplished via two 2 inch deep cast iron pans).

Toss the beans in the hot pan with some good olive oil, good salt, fresh pepper, and whatever seasoning to your fancy (e.g., old bay, jane's crazy mixed up, curry, cumin, whatever you fancy). Roast for however long in da oven until the beans crack open, usually 30-45 mins.

Then proceed with whatever bean preparation you were going to do, whether adding rice, or other veggies, or mashing, aromatics (onions, garlic, whatevs), etc. If you need more moisture, a bit of stock will get soaked up by those roasted beans.

If you are rehydrating, you're probably pro enough to already know this.

[matter11]

An easy way to level up any beans.

If you are starting from a can, drain, rinse beans and pat dry. Start the oven at 350-375ish and preheat a cast-iron skillet or pan, whatever you have (you DO have cast-iron, don't you? 90 percent of my stove-work and 75% of my oven work can be accomplished via two 2 inch deep cast iron pans).

Toss the beans in the hot pan with some good olive oil, good salt, fresh pepper, and whatever seasoning to your fancy (e.g., old bay, jane's crazy mixed up, curry, cumin, whatever you fancy). Roast for however long in da oven until the beans crack open, usually 30-45 mins.

Then proceed with whatever bean preparation you were going to do, whether adding rice, or other veggies, or mashing, aromatics (onions, garlic, whatevs), etc. If you need more moisture, a bit of stock will get soaked up by those roasted beans.

If you are rehydrating, you're probably pro enough to already know this.

How different would the result be if this were done on the stove top?

[rumbot]

World of difference between indirect heat vs. direct heat.

There's a reason there are a thousand words for cooking methods: saute, braise, fry, bake, roast, broil, baste, simmer, steam, boil, poach. The variances of the thermodynamics and fluid dynamics of each approach brings about different chemical reactions.

[Evil Cheese]

By a pot I meant a slow cooker and by beans I meant dry beans hydrated over night in said slow cooker. Your recipe look tasty though, I'll have to give it a try.

[rumbot]

Why have I not tried this before?!?!


Also, I got this amazing source for mortadella with nutmeg and pistachios.

[matter11]

May I have your favorite preparations and pairings for quinoa?

[kaese]

May I have your favorite preparations and pairings for quinoa?

I just boil my quinoa until cooked

-lemon juice
-raw celery, diced
-sun dried tomatoes
-cilantro

I am currently in love with the citric acid + cilantro combination so I kind of add lemons to everything haha

The possibilities are endless as quinoa is a very bland tasting seed (imo) so you have a lot of freedom with adding anything you want. I like quinoa cold as a kind of salad.
I want to try this in the future, except replacing bulgar with quinoa: http://tmblr.co/Z9qONtnZLvbc

[Evil Cheese]

I think quinoa pairs well with savory flavors as well. You can try seasoning with a bit of salt and pepper and substituting it for places where you might use rice or pasta. You could also try throwing in some sage or thyme, a bit of lemon, onion, and garlic while you're preparing it to give it a bit more character. Even better, try cooking it in some chicken or beef broth. I pan fried some cornmeal crusted fish (flounder I think) and served it over quinoa and if I recall correctly it turned out pretty well.

[rumbot]

What's a good god-damned bulletproof portable grille?

I'd prefer something off the ground.

Caff has instigated me to break some fire codes.

This one looks tip-top, but the lid is kinda shallow. No fitting a turkey in that.

Coleman Roadtrip LXE Grill Review HD

[HeK]

Weber Q?

http://www.weber.com/grills/series/weber-q-series