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Post by Kyle on Aug 7, 2014 19:54:59 GMT -5
I think this may be the first recipe you've posted that's clocked in at under 2000 calories, too. Don't worry! This is the poverty version of the bacon larva! If the saturated fats haven't already caused an untimely demise, then feel free to up the dosage! CHIZ, YOU'RE AN INSANE ANIMAL! MOST MEN WOULD BE DEAD BY NOW!
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Post by Dashe on Aug 25, 2014 19:19:48 GMT -5
Normally, this is supposed to go on chopped brussels sprouts and cauliflower, kept in the fridge overnight, and roasted in the oven for 30 minutes at 400 degrees Fahrenheit, but I eat it plain without the vegetables because I really like the way garlic tastes.
Garlic Parmesan Paste
Ingredients: About 2 tbsp extra virgin olive oil, 1 cup parmesan cheese, 2-3 cloves minced fresh garlic (that jar stuff doesn't do it justice) 1-2 tbsp chopped rosemary, and salt and pepper to taste. If you have the salt and pepper you grind yourself, all the better. I like using fancy multicolored peppercorns.
Procedure: Put everything into a plastic bag and squish it up until it attains a consistency similar to toothpaste. Eat in lieu of most snack foods, especially if you are in a situation where you may have people invading your personal space and you'd rather that didn't happen. If you'd prefer to make this with the vegetable base, chop the vegetables and coat them in oil first before adding other ingredients because the paste doesn't coat them as efficiently.
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yui
Miroc
Posts: 53
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Post by yui on Nov 19, 2014 9:08:20 GMT -5
There is some epic meal time stuffs going on here... Wow, you all have me beat, I can't cook anything. But I will tell you they key ingredient to the best chocolate cake you'll ever have is tomato paste.
I've baked the cake once and had the cake many times. It's the richest cake, literally pockets so deep I can't think of anything large enough to fill them.
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Lumigado
Zakobon
Wow, it's been a while
Posts: 109
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Post by Lumigado on Dec 17, 2014 6:35:35 GMT -5
Wow, Chiz. That "sloppy Chiz" thing sounded good until mayonnaise happened.
And it's not "Ramen", it's instant noodles. Get it right. Anyway, I subsist off of frozen chicken nuggets when I make food for myself. I'm only 15.
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Post by Loken on Dec 17, 2014 14:10:45 GMT -5
Okay I dreamed this recipe up at Wal-Mart, where I work. Our town has a very very small Wal-mart with an equally small food section. There are like 5 cooler and 10 short aisles. Anyway I managed to find some ingredients that I could combine deliciously on a 15 minute break and still have plenty of time to eat it and do whatever.
CHEESE BAGELS
Ingredients:
Bagels
Pizza mix cheese
Pizza sauce
The bagels I buy are refrigerated and come 6 to a pack for $2. They are our stores only bagels. I use pizza mix cheese but you could use anything really. I buy Ragu pizza sauce. All of this costs a little under $5 to make and will last 6 different break times.
Step one: Fold a paper towel over a couple times and place a bagel on it because your employer is too cheap to supply paper plates.
Step 2: Split that bagel in half at the seams.
Step C: Sprinkle cheese evenly over the bagel, and place it in the good microwave that doesn't spark for 1 minute.
Step d: Find something to use as a dipping sauce tray and pour your sauce into it, then microwave for 45 seconds.
Final Step: Enjoy your cheese bagel and dipping sauce and don't forget to clean up the microwave before you 25-minute 15-minute break is over.
[/b]
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Post by Dashe on Apr 5, 2018 0:59:00 GMT -5
If anyone listened to me and got a meat thermometer, life experience showed me that they're not as accurate as I thought they were seven years ago. I've had a thermocouple for a while now, and just probe it for a really fast, accurate read. Thermoworks sends jelly beans when you order one from them, so if you're ready to upgrade from that old rusty thing, consider this your cue to do so.
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Post by ShadyRounds on Apr 8, 2018 21:29:22 GMT -5
You felt this ashamed of what you had said? Besides, meat thermometers or otherwise, you ought to be able to tell when a meat is cooked anyway. Chicken has a threshold between being pink, and being dry. Then there's temperatures over time sort of stuff.
Also, I have a recipe to submit.
Caffeinated Cereal:
You will need: -3 cups of your favorite make and model of cereal. -8oz can of your favorite make and model of Coffee, including Canned, and at 110 degrees F or less. -1 bowl, 4-cup capacity or larger, and a spoon
1) Pour all ingredients into bowl, and enjoy
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Digouter
Arukoitan
Who ate my crackerrrs...
Posts: 173
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Post by Digouter on Oct 17, 2020 4:07:01 GMT -5
Ahahah, I thought I would make my contribution a little weird... let's go with a meal I would often have with my cousins whenever my family would visit the Philippines. Why yes, I'm procrastinating~
This is a dish I've tried to recreate here, and the closest I ever got was using shiro miso, shishito (green chili) and komatsuna (Japanese mustard leaves), but it still tastes different though...
Sinigang is a sour stew, with quite a bit of umami mixed in haha. It's a bit hard to explain, but it's a hearty dish that honestly has me wishing I could make it like they do in the Philippines T - T
*SINIGANG NA MISO WITH SALMON HEAD AND BELLY
Ingredients:
Salmon head (one will do, but one or two more is okay too) Salmon belly Mustard Leaves, a whole batch (the taste can differ depending on where you are) Onions (sliced up) Tomoatoes (sliced up) Ginger (can be sliced, minced) Shishito chili (or green chili) Fish sauce (I'm using shottsuru) Radishes Souring agent (this one is tricky, as they have packs specifically for sinigang, I ended up using tamarind paste) Miso (I'm using white miso)
(other incarnations of this dish can use other veggies, but this is my favorite combo haha)
As an added note, before making preparations, you might want to fry the salmon heads (sliced lengthwise) to remove some of that milky fishiness that salmon is known for. It will also help provide new textures for when you serve it in the finished stew. Another tip is not to stir the stew once you've put in the fish and let it boil in there, as you start spreading the off-putting fishiness around. I mean, I still like that, but I understand that some might not haha...
So the idea is to make a stew, so we start with bringing the water to a boil. You add the ginger (how much is up to you), and allow it to infuse for a couple of minutes. Afterward, you can take the time to blanch your veggies in the same pot. In my case, I end up removing the mustard leaves afterward so they don't end up overcooked and wilted. Next up, you add the sliced tomatoes (three will do), and you add your sliced onion (one or two, up to you) and you allow that bad boy to cook, it only takes a few minutes. You then pour a couple tablespoons of fish sauce, as well as the souring ingredient of your choice, stirring it into the mixture (as well as testing sourness to your preference), before adding the salmon head. Let it cook a few minutes more before adding the salmon belly and letting that cook for another couple of minutes. You then lower the heat, and add the miso, allowing it to dissolve into the mixture.
Once it's all cooked (feel free to stir at this point), you can add your blanched mustard leaves and, BAM.
I'm definitely no chef, but I do like cooking and I was pretty happy with the end result. Granted, the ingredients are a little obscure...
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