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Post by CrazyUncleDouglas on Apr 18, 2017 17:21:00 GMT
In my opinion, what this community needs more than anything is a list of great recipes. After all, what's worse than losing in war? Going to war on an empty stomach! That causes losses! And hunger! So let's see how many hobbyists here enjoy some time in the kitchen as well and make the Full Metal Cookbook. Hordes is welcome too. After all, we have to do something with the defeated warbeasts.
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Post by CrazyUncleDouglas on Apr 18, 2017 17:28:30 GMT
I'll start off with something simple: Breakfast Potatoes! If I've learned anything from hobbits, it's that you can boil them, mash them, and/or stick them in a stew. You can also do this with potatoes. I'm a big fan of breakfast potatoes, and here's a good recipe I use.
You will need
2 Red Potatoes - Cut into ~1" chunks and cooked* 1/2 teaspoon garlic powder 1/2 teaspoon parsley flakes 1/2 teaspoon onion powder 1/2 teaspoon paprika salt to taste (I found this does well without salt, believe it or not)
*One of the early discussions I had with my wife was about cooking potatoes. I tried this recipe and just stuck the potatoes in the pan. She informed me I should cook them first. I explained that this is what I was doing, and she said, no, they had to be cooked. I said, "this makes no sense! I'm cooking them now!" Eventually it got through my thick skull. Here's the rub: potatoes are hefty tuber and don't cook if you just fry up the chunks. Steaming or nuking them works. If you microwave the potatoes for about 8 minutes, they won't be raw on the inside. Weird.
Fry the cooked* potatoes in a fry pan over medium heat for ten minutes or until they are browned. Stir occasionally. Potatoes are introverts and won't mingle unless you force them to do so.
Add the spices and stir over medium heat for another five minutes.
Enjoy! Easy as cooking potatoes twice!
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Post by Demeritus on Apr 19, 2017 23:15:54 GMT
Found a pretty legit recipe for grilled cheese from a spot called the Melt Shop and they suggest the following
1) 1 day old sourdough bread 2) use Havarti or Muenster cheeses for the best melt (I have used Havarti for my own take on this) 3) "spice" up your butter by adding garlic, parsley, thyme or truffles (I have been using black truffle oil mixed with lightly salted butter, 1-2 teaspoons I find for ~1/2 stick of butter) 4) Due to the richness of the cheese, you will want to add things like sun dried tomatoes, or bacon with maple syrup, etc. to contrast from the flavour.
I haven't used step 4 myself but steps 1-3 have worked amazingly well for me, I can no longer go back to "normal" bread with american cheese.
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Post by CrazyUncleDouglas on Apr 20, 2017 4:52:04 GMT
Found a pretty legit recipe for grilled cheese from a spot called the Melt Shop and they suggest the following 1) 1 day old sourdough bread 2) use Havarti or Muenster cheeses for the best melt (I have used Havarti for my own take on this) 3) "spice" up your butter by adding garlic, parsley, thyme or truffles (I have been using black truffle oil mixed with lightly salted butter, 1-2 teaspoons I find for ~1/2 stick of butter) 4) Due to the richness of the cheese, you will want to add things like sun dried tomatoes, or bacon with maple syrup, etc. to contrast from the flavour. I haven't used step 4 myself but steps 1-3 have worked amazingly well for me, I can no longer go back to "normal" bread with american cheese. Sounds delicious! I've had good success with cheese sandwiches using a Dorset Red (which is a very smoky cheese) balanced with a young gouda.
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Post by Demeritus on Apr 21, 2017 19:05:14 GMT
Never tried either of those cheeses, might have to give me a shot.
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Post by Swampmist on Apr 22, 2017 0:04:16 GMT
I should be making a pitstop at home next weekend, and can inquire as to some of my mother's home-cooked dairy free choices. She makes a mean curry when she wants to I also have a (very rough) recipe for how I make Venison Burgers, mostly in spice usage and size.
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Post by Demeritus on Apr 22, 2017 17:21:10 GMT
I'm quite curious about the Venison burgers and if that can also be converted to work with Bison as well. Please share.
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Post by CrazyUncleDouglas on Apr 24, 2017 21:41:48 GMT
I should be making a pitstop at home next weekend, and can inquire as to some of my mother's home-cooked dairy free choices. She makes a mean curry when she wants to I also have a (very rough) recipe for how I make Venison Burgers, mostly in spice usage and size. I love a good curry. Just stopped at Penzey's last weekend so I'm in a curryin' mood.
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Post by CrazyUncleDouglas on Apr 27, 2017 17:53:28 GMT
We got talking curry, and that made me hungry for curry, so the other day I tried something from Allrecipes.com.
You will need:
~3 Tablespoons olive oil 1 small onion, chopped -- I learned a great way to chop these from Food Network. TV is helping! 2 cloves garlic, minced 3 tablespoons curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 teaspoon grated fresh ginger -- Why must I be forced to grate my own ginger? That stuff doesn't cooperate 1/2 tsp white sugar salt to taste 2 skinless, boneless chicken breast halves, cut into bite-size pieces -- Note to self: Not everyone's mouth is as large as yours 1 tblsp tomato paste 1 cup plain yoghurt -- I use full fat Greek yoghurt, because it is badass or something 3/4 cup coconut milk -- Remember, coconuts are all the rage, using coconut officially makes you a better person 1/2 lemon, juiced
1/2 tsp cayenne pepper
1. Saute the onion in olive oil in a pan until lightly brown. Or, if you're allergic like my lovely wife, cook the bajeebus out of those mofo onions because YOU'LL SHOW WHO'S IN CHARGE HERE!
2. Add the garlic, curry cinnamon, paprika, bay leaf, ginger, sugar and salt and cook for about another two minutes.
3. Add the chicken, tomato paste, yoghurt, and coconut milk. Stir all this together and proceed to lose the bay leaf under it all or find it on the side because that thing is not going to cooperate with you, oh no. Bring this mixture to a boil, then let simmer for about 20 to 25 minutes.
4. Search for that dadgum bay leaf for about 5 minutes and remove it.
5. Add the lemon juice and cayenne -- wait, skip the cayenne. That's a lot of cayenne. That's a crazy lot of cayenne. If you want a spicy curry, you will use a spicy curry powder because they are out there. We just got curry at Penzey's and they had Vindaloo powder which is so hot it makes my lips numb. WHY DO YOU NEED CAYENNE? WHY DO YOU EVEN EXIST, CAYENNE PEPPER?! Suck it, Cayenne Pepper. You're out. If my curry is hot or not, it's by design. Anyways, cook another five more minutes and you're done.
We teamed this with rice and veggies and I declare it a success!
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Post by macdaddy on Apr 27, 2017 17:59:06 GMT
Oh my gosh thank you for the curry recipe gonna have to have the wifey make that
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Post by The Snark Knight on May 5, 2017 15:06:04 GMT
My gf runs a gourmet cheese shop, so I am full of grilled cheese recipes. Just off the top of my head...
Marco Polo (any black pepper cheese will do but I like the whole peppercorns), smoked Gouda, and bacon
Fresh Mozzarella, basil pesto, and prosciutto
Red Dragon (whole grain mustard and ale), and thin slices of apple
Brie and honey with sliced dried figs
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Post by CrazyUncleDouglas on May 8, 2017 15:05:44 GMT
Since we're talking cheese ...
Slow Cooker Beer Cheese Soup
32 fl. oz. chicken broth -- homemade is best (and a different recipe). I've used low sodium broths to good effect however. Just make sure the ingredient list doesn't include Yeast Extract as that is apparently a form of MSG. Several companies replace salt with MSG (or sugar). Two 12 oz bottles of beer -- One to make soup, one to drink as you make the soup. Newcastle brown (or their seasonal blood red) works remarkably well for this recipe 1/2 cup diced celery 1 cup diced onion -- a red or yellow onion works best. I favor red onions 1 cup diced carrot 2-3 cloves minced garlic – (depends on the size) 1 teaspoon Worcestershire Sauce -- bonus points if you can pronounce it! ~1 teaspoon salt -- I frequently forget salt in my recipes, which would be sure to get me Chopped. ~1/2 teaspoon pepper
3 cups cheese - Typically I like Tillamook extra sharp cheddar as it makes for a rich soup, but I'd like to experiment with a Manchego or even some Dubliner. 1/4 cup corn starch
In a 7-quart slow cooker, place the celery, garlic, onion, carrot, chicken broth, Worcestershire Sauce, salt, and pepper. Add one bottle of beer. Drink the other beer. You thought I was kidding, weren't you?
Place the slow cooker on Low and allow to cook for 6-7 hours.
While waiting for that to cook, shred cheese. Put the cheese in a place where sneaky animals won't steal it while you wait for the next step. If you have pets, you know this is a problem. Our cats love cheese, by the way.
At the end of the slow-cooker time, add the cheese and stir in. Whisk in the corn starch after that. Allow to cook another 10-15 minutes.
Blend the soup if desired. Serves 6.
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Post by The Snark Knight on May 10, 2017 11:16:24 GMT
I'm definitely going to make that. I'm thinking I'll go for Welsh or Aged English for maximum sharpness.
I'm going to buy some Manchego with quince paste and Marcona almonds for snacking while I'm at the store. Digging pretty deep into the fancy cheese budget. Everyone stop naming cheeses until my next paycheck!
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Post by Swampmist on May 13, 2017 0:53:41 GMT
Just finished making Peach Red Curry, Rice and Rice-Cracker Breaded Cod. Will report on taste in a few
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Post by CrazyUncleDouglas on May 15, 2017 14:02:05 GMT
Just finished making Peach Red Curry, Rice and Rice-Cracker Breaded Cod. Will report on taste in a few That sounds amazing. Can't wait!
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