It Ain't the cookin' so much as the Eatin'
Food Quest 2006
Sick as it might sound I do love to cook. I really enjoy different kinds of dishes, particularly from other countries or parts of the US. Please post your favorite recipe, hopefully something unique to your area; I’ll post a couple of my favorites farther on down the road – fair’s fair…
I will try out the recipe and the one that is judged tastiest (I have an impartial Husky judging panel waiting in the wings) will be awarded honorable mention and a donation of $100 will be made to the local food bank in that person’s name.
All right, I admit it, I stole Seb’s idea about making the donation, but it was such a good idea I couldn’t resist.
Warning: if you submit a recipe for bakery I won’t be responsible for the results. In my attempts at baking the fire extinguisher has proven more useful than the oven.
posted by The Phosgene Kid @ 8:18 AM
22 comments
22 Comments:
This isn't so much a recipe as it is just an enhancement. It doesn't have a name, but it'll make you slap your momma.
Take ears of corn, still in the husks, and soak them in a bucket of water.
Fire up the grill.
Grill the corn over the fire until done...how long? Hell, I don't know...figure that out on your own.
Once done, remove the husks and discard.
Place the corn on a sheet of wax paper and coat it with butter, parmesean cheese, and cheyanne pepper. Wrap the corn in the paper and work the mixture into the corn. Pack it in as much as you like, then serve.
Sounds odd, but it's tasty.
Dirk: I can see you're real handy in the kitchen.
Kyuball: That sounds pretty good, actually.
I cannot cook. It's a defect in me I know but I'm an absolute disaster there and elsewhere.
phosgene - do try the vietnamese baked fish in my blog. its delish and so simple to make. MOst people will like them
FC; I will try it, the recipe does sound good - I'll have to watch out for lousy fish though - don't want it too dry. I think I may use Mahi-MAhi...
T&B: Bad news, everyone can cook. Especially creative folks like, um, say writers such as T&B...
Lol, PK. What flattery! Pray tell, in what way am I creative, eh?
As for writing, best to look to yourself, Seb, Nanuk, Mummified, Fuff, Eternally Curious, Dirk, FairSCaPe, Jin, and others. :-)
So, how long do I have to send in a recipe? I SWEAR I could make you bake something awesome, per my instructions, of course!
tea & books: :-D Thank's for the massive compliment! :-D
I'm feeble minded! Do you want recipes posted here in comments, on our own blogs, or sent to you via email? Or any of the above?
mahi mahi is a good fish. Should be good. Anyway, think a bass would do fine too
May I suggest Züri-Gschnätzlez. yummy yummy, bloody good swiss tucker! It took me I some time to find it in english, but I hope this link will do:
http://www.justhungry.com/2003/12/zrich_style_vea.html
You will see, the dish is easy to prepare. Important is, that the sauce is very tasty and not lame (flavorless)
you should try it out eigther with fresh noodles or with "rösti" (sort of hash browned potatoes, which I would prefer). En Guete!
I'm waiting on your recipe for potatoes with the living shit burnt out of them....
Ok, here goes. This is an alltime favorite breakfast fix of mine, made the night before. The "recipe" is given the way that I cook - in other words, you're more likely to find generalized guides than actual measurements. Thus, it is more a process than a recipe:
Breakfast Bake
> 4-5 cups of some sort of starch: stuffing mix, pre-made hashbrowns, mashed potatoes, biscuits - your choice.
> 1-2 lbs. favorite breakfast meat - ground or chopped fine, cooked and drained (the span in weight is based on personal preference - me and my family like lots of meat, others like not so much).
> 2-4 cups grated cheese (your favorite kind, I generally use Cheddar, and again amount is based on preference to desired cheesiness)
> 1-2 small cans (drained) of chopped green chilis or mixture of green chilis and jalpenos (depends on how spicy you like it; also, I usually chop mine a bit before adding, if from a can)
> 6-8 eggs, slightly beaten
> 1 teaspon dry mustard
> 2-1/2 cups (approx.) milk, half-and-half, or even evaporated milk
> salt and pepper to taste
> any other seasonings you like; I generally add a cajun seasoning, and sometimes (when I want it really spicy) even some hots sauce or cayenne
Lightly grease a 13" x 9" (or larger, if you have it) pan. Cover the bottom of the pan with your starch. Pack it just a bit if you must, judging by the amount of the other ingredients you must also fit into the pan. Then add, as layers, the meat, the cheese, the peppers. In a bowl, beat together the eggs, mustard, milk product, salt and pepper and any other seasonings you are using.
Cover the pan and refrigerate overnight.
In the morning, preheat oven to 325F (165C), and bake covered for about 1 hour. If desired, you can uncover during last 5-8 minutes. Makes 6-8 servings (or about 4-6 in my house!)
EC: Soudns like a good work out for the ol' heart! I will have to give that a shot. Thanks!! Sorry for not having answered your qiuestion, I have had an action packed weekend.
Rabbit: when you get a chance!!
FC: Then Mahi-mahi it is...
DM: Soudns good - think I will substitute the sausage for the kidnies - I don't do animal organ parts. It's not a "save the whales kind of thing" (hell, the main ingredient is veal and that doesn't even make me flinch), I just think they are a bit on the nasty tasting side.
Cherry: Stay Tunde, I am making the potatoes again today. Last time it was like a bad Auto accident , you just have to look!!
EC: Thanks again for the recipe, that looks pretty good. I suspect from the recipes I have so far I will be gaining another hundred pounds or so, thereby creeping ever closer to being buried in a piano crate like that dude in the Guinness book...
You're very welcome TPK - enjoy! I forgot to mention that this can be prepared in one of those store-bought aluminum 13x9 pans, and then frozen for later thawing and usage. I mention this 'cuz I'm a big fan of making meals ahead of time and freezing them for mid-week-no-time-to-cook craziness. And of course, any leftovers can be frozen in individual size servings for later enjoyment!
And tho it does sound awfully rich and heart threatening - the amount you actually get in an individual serving (assuming normal proportions, of course!) is really not all that bad. Just wouldn't recommend making a regular habit of it!
Kidnies are not needed for this (a lot of people here don't like the kidnies). But PLEASE don't use sausage, just increase the veal! So the dish can stay as its supposed to be. I'm sure you will like it.
Ok so I have 2 things every man should try:
#1. Steak: Pick a cut, I like a strip or filet. But it is up to you. Put a fair amount of salt and pepper on that joker. Take it out and cook it on the grill. About 2 minutes before it is all done pile up 2 tablespoons of feta cheese on top of it and drop a pad of butter on top. Enjoy.
#2. The Special:
Get a pound of this sliced pastrami.
4 Tablespoon of plain yellow mustard. (or more I put a lot in mine but others will be turned off by to much mustard).
Dash of black pepper.
Dash of Red Pepper.
Dash of Powdered Garlic.
***DO NOT ADD SALT***
Trust me on this, it will be plenty salty enough from the Pastrami.
1 Red Stripe, or other mild beer.
--->
Put 1/2 the red stripe in a sauce pan that will hold about 3/4 of that meat. Bring to a boil. Toss in the mustard, all the pepper, garlic. Mix it up until you get a yellowish mix then chunk in the meat. Keep in on high until you see the liquid start to thicken up then turn it down to about 1/2 that heat. Keep it stired the whole time so you don't burn up your sauce.
Drink the other 1/2 of the beer while you munch on the left over Pastrami.
Once it really starts to thicken up a bit turn it down to low/simmer. Then when it gets to a consistancy that will not make your bread soggie turn it off.
Now get out your favorite roll/bun/bread of any kind and toast it, then throw a piece of swiss cheese on each side and toast again until the cheese starts to get just a little skin on it.
Scoop up about 1/4 of the meat which should be falling apart at this point and have a nice thick darkish yellow sauce on it. Slapt it on one of the piece and have a nice open face meal with just a little crunch. If you can get some Synders Jalapeno Pretzels to go with it you will have the ultimate man meal. Otherwise chips will do. Use the other side of the bread for your wife, girlfriend, or a second meal at a later time. To much bread for a full on sandwhich kills that taste of the meal.
You can send any left overs to me via fedex. I eat this at least 3 times a month. I have it down to a science.
Gnat.
.
STOP! THIEF! How dare you steal my mediocre idea and improve on it? Talk about adding insult to injury. Anyway, I can't cook either, or I choose not to, so my offering is a cold one. You will probably say 'Don't be silly Seb, that's called a Waldorf salad'. Anyway:
Some long leaf lettuce, sliced.
Some whole mixed nuts.
Some mature cheddar cheese, diced.
A little Stilton, diced.
A couple of juicy dried prunes, sliced.
Some black and some green seedless grapes.
Some spring onions, sliced.
One or two cherry tomatoes.
Freshly ground black pepper.
Drizzle of extra virgin olive oil.
Touch of white wine vinegar.
Put in a big bowl and toss. Eat.
If you like, you can add a couple of scoops mashed new potatoes (still in their skins) with butter and cream, with lightly crispy bacon bits and chopped, fried onions. I just made that bit up. I've never tried it in my life.
:)
Gnat: I will give the pastrami a try. I usually don't mess much with steaks - salt and pepper are about it, thought I have marinated them in re-constituted chili peppers and dropped a couple peppers on the steaks while they grill. You have all the elements that make up the heart of grilling - steak, butter, and beer. Toss on some of Nanuk's corn and we're in business!!
Seb,
Tha salad sounds good, I will give it a shot. I was planning on donating to the food bank anyway, but this way I could shake you all down for some recipes. I was hoping to hear from some of our Australian friends - I bet they have some great food.
Great site lots of usefull infomation here.
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Your are Nice. And so is your site! Maybe you need some more pictures. Will return in the near future.
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