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Post by Walrus on May 3, 2011 11:53:59 GMT -5
Hmm...
Well, I have a cousin, whose friend knows a manatee, who knows a killer whale, who knows a normal whale. Maybe I can have a retrieval arranged?
;D
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Post by ssgtdude (M.I.A) on May 4, 2011 21:51:46 GMT -5
Ratling Curry
1 Ratling deboned (May use a Chicken breast if no ratling available) Curry Paste 1 Tin Fruit Cocktail Rice
Cut ratling into small cubes and brown in a large skillet. As Ratling is browning bring large pot of water to boil. Add rice to water and stir occasionally to keep rice from sticking to pot. After ratling meat has browned add curry paste Add Fruit Cocktail (I prefer those with sliced Banana)
After rice has softened and is fully cooked Place nice portion on plate, Scoop Curry and Ratling meat over rice.
Now most will ask why the fruit cocktail? It adds a new dimension to the flavor of an otherwise normal curried dish. The Sweet with the hidden heat of curry.
My Muslim friends love my curry dish.
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Post by Trooper One-Nine-Seven-Four on May 5, 2011 14:00:36 GMT -5
Hmmm... Curry recipes seem to be really popular in this thread... Not that there's anything wrong with that! Next I'll either put up my lamb curry over toasted pita with garlic sauce, or my Triple Triple Pepper chili--although I don't have any pics of it, and am missing one of the three peppers that I put into it, so the lamb curry may go up first, because I've got pics of it.
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Post by cheminhaler on May 5, 2011 14:33:13 GMT -5
*Places ssgtdude under arrest for abhuman cannibalism* Halfling in a bun indeed..
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Post by Trooper One-Nine-Seven-Four on May 6, 2011 19:23:46 GMT -5
Alright, Lamb Curry over Pita with Garlic Sour Cream Sauce! Ingredients: 1 package of cubed lamb shoulder 1 yellow onion 8 small tomatoes 1 small container of sour cream 4 medium sized pieces of Pita bread Water Garlic Olive oil Madras curry powder Paprika Salt Pepper Oregano Basil Preparation: Several hours before starting the rest of the dish empty the contents of the container of sour cream into a bowl. Use a garlic press to crush three to four gloves of garlic into the sour cream, and stir the mix to get the garlic distributed evenly. Cover with plastic wrap and refrigerate. Rip up the Pita bread into chunks and set aside. Cut the tomatoes into quarters and store to one side. You'll want to keep the seeds and inner gubbins of the tomatoes. Add enough olive oil to a large skillet to thinly coat the bottom of the skillet. Dice the yellow onion, crush and mince as many cloves of garlic as you desire, and add them to the skillet along with salt, pepper, paprika, curry powder, oregano, and basil to taste. Don't start cooking yet. Cut the cubes of lamb shoulder into smaller, bite-sized pieces, removing excess fat and connective tissue, and set aside. Start cooking the onion and garlic on high heat. Cook with stirring until the onion starts to soften and absorb some of the curry and paprika color. Add in the chunks of lamb, more curry powder and paprika, and reduce heat to medium high. Cook the lamb until the pieces are browned on all sides. While the lamb is cooking prepare a smaller skillet by adding enough olive oil to coat the bottom of the skillet. Set on medium-high heat and heat until the oil is shimmering. Add the pita chunks to the pan and cook with occasional turning of the pita pieces, with care not to let them burn. Cook the pita until they are crispy and browned, and remove from heat, transferring them to another container so they don't burn in the hot skillet. Add the tomatoes to the skillet with the lamb. Cook until the tomatoes release their juices and soften. Add enough water to bring up the volume of liquid in the skillet enough to de-glaze the surface, reduce the heat to medium, and let simmer for about ten minutes. The pita may be cooking during this time, depending on how you schedule starting your pans, and on how long it takes to cook the pita. Place chunks of the pita into a dish, ladle out portions of the lamb over top of the pita, and then top with several tablespoons of the garlic sour cream sauce. Makes approximately three servings.
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Post by ssgtdude (M.I.A) on May 7, 2011 10:42:05 GMT -5
*Places ssgtdude under arrest for abhuman cannibalism* Halfling in a bun indeed.. I suggest you look at the title of the thread. It is a Ratling Recipe thread. As I see it I have the only Ratling recipe on here. Hence, this means I am the only one who actually followed the direction of the thread. Besides if one doesn't eat the little buggers then there would be more cases of equipment disappearing then normal.
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Post by spazmunke on May 8, 2011 19:13:48 GMT -5
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Post by Rolling Thunder on May 18, 2011 8:11:25 GMT -5
Cold Steel and Prawns:
You will need: One pack of prawns (fresh is best, but frozen will do). Paprika, Cumin and Tumeric Peppers, Onions, Carrots, Apple, sultanas, and garlic 1 tin tomatoes 1 chicken stock cube Olive oil. 2 lesbians (optional)
How to:
Cover the bottom of a (large) pan with the olive oil. Turn the heat up to the absolute lowest setting - as little heat as possible. Add one heaped teaspoon of Paprika, one teaspoon of tumeric and one teaspoon of cumin. Mix together, and allow to cook together (remembering to keep an eye on them so they don't burn).
In the meanwhile, chop your vegetables. Lesbians are a great help here, just make sure to keep them out of arms' length of each other.
When the spices have cooked together for 5-10 minutes, add your prawns to the mix. Make sure to very thoroughly drain the prawns, else the water will dilute the effect of your spices.
Gently cook the prawns with the spices for 5-10 minutes.
Add the chopped onion and crushed garlic. Cook thoroughly (you may wish to turn the heat up slightly at this point to properly soften the onion). When the onion is properly softened, add the apple, pepper and carrot. Do not add the sultanas or any ground coconut at this point.
Cook the vegetables together for five minutes. Then add the tin of chopped tomatoes.
Now, add the sultanas and ground coconut. Cook for another few minutes, then add chicken stock.
Leave for twenty minutes to cook through thoroughly. Serve with rice, bread, or couscous. Enjoy!
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Post by cheminhaler on May 18, 2011 14:46:04 GMT -5
OMG. You deliberately put the olive oil next to the lesbians, just to taunt me, didn't you?
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Post by Rolling Thunder on May 18, 2011 15:52:13 GMT -5
OMG. You deliberately put the olive oil next to the lesbians, just to taunt me, didn't you? Believe me, once you've seen lesbian making out in reality, it's a lot less smoking hot than it is in your fantasies. Trust me on this.
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Post by cheminhaler on May 18, 2011 17:48:38 GMT -5
Even if they're dressed as female barbarians, in loincloths?
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Post by Rolling Thunder on May 18, 2011 19:20:09 GMT -5
Even if they're dressed as female barbarians, in loincloths? Believe me. Overrated.
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Post by Fire For Effect on May 18, 2011 23:30:48 GMT -5
It got me free drinks once...
Ok, I suppose I should contribute something useful so...
Tuna Burgers
1 7 oz can of tuna drained and flaked 1/2 cup fine bread crumbs 1/2 cup sliced or chopped celery 1 Tablespoon minced onion 1/3 cup Mayonnaise 2 Tablespoon ketchup 1 Teaspoon lemon juice Old Bay spice to taste
Combine the first 4 ingredients, blend in the next 4 ingredients and stir into the tuna mixture. It should form into about 4 decent sized patties. Dip into a little flour to add some crispiness, fry in a skillet over medium heat until browned. Serve on hamburger buns.
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Post by Trooper One-Nine-Seven-Four on May 19, 2011 6:16:36 GMT -5
It got me free drinks once... Ok, I suppose I should contribute something useful so... Tuna Burgers 1 7 oz can of tuna drained and flaked 1/2 cup fine bread crumbs 1/2 cup sliced or chopped celery 1 Tablespoon minced onion 1/3 cup Mayonnaise 2 Tablespoon ketchup 1 Teaspoon lemon juice Old Bay spice to taste Combine the first 4 ingredients, blend in the next 4 ingredients and stir into the tuna mixture. It should form into about 4 decent sized patties. Dip into a little flour to add some crispiness, fry in a skillet over medium heat until browned. Serve on hamburger buns. These sound awesome... Old Bay for the win! However, is the onion a red onion, or some other type of onion?
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Post by Fire For Effect on May 19, 2011 8:46:09 GMT -5
Usually I either use yellow or green onion, both have given me some pretty good results, although I like the yellow onion a little more. Honestly I still play with the recipe because I don't think it's reached the point where I'm truly happy with it yet.
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Post by Trooper One-Nine-Seven-Four on May 19, 2011 12:03:12 GMT -5
Usually I either use yellow or green onion, both have given me some pretty good results, although I like the yellow onion a little more. Honestly I still play with the recipe because I don't think it's reached the point where I'm truly happy with it yet. Excellent. Next time I'm at the store I'll look into picking up ingredients to try these.
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Post by Fire For Effect on May 19, 2011 18:29:37 GMT -5
You'll have to let me know how it turns out, and if you come up with any way to do it better than me...
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Post by Rolling Thunder on May 19, 2011 19:41:56 GMT -5
It got me free drinks once... I hope that those drinks will comfort you while you SPEND ETERNITY BURNING IN THE PLANES OF HELL!Anyone getting the reference is entitled to a Grammar Cookie.
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Post by ssgtdude (M.I.A) on May 21, 2011 22:38:57 GMT -5
drinks once??
Not a grammer Gestapo, but I see where RT is coming from.
Fire, Hope about I get you drinks for life if you make out with me instead?
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Post by Trooper One-Nine-Seven-Four on May 22, 2011 17:46:32 GMT -5
Okay, tonight's dinner was linguini with white wine clam sauce. Here's how I made it... Ingredients: 1 bag of fresh, live Littleneck clams 1 bottle of room temperature white wine--I used 750 ml of Pinot Grigio 8 oz bottle of clam juice 1 tin of minced baby clams 1 pound linguini Pecorino Romano cheese Olive Oil Butter Garlic Salt Pepper Cayenne pepper Basil Parsley--I used dried for logistical reasons, but fresh may be used, it will need to be minced Assistants (optional): Three dachshunds to clean up anything that falls on the floor. Preparation: About four hours before starting cooking, place the live clams into a large bowl and cover them with water. Place the clams in the refrigerator. This will allow them time to spit out sand and poop, etc. After the clams have had time to sit, scrub the shells of the clams with a brush and place them into a fresh large bowl. Grate about a quarter of a block of the Pecorino Romano cheese into a small bowl. Set a large pot of water with salt on high heat. Add olive oil to a large pan, enough to cover the bottom of the pan with a thin layer. Crush and mince five cloves of garlic and add it to the pan. Throw in salt, pepper, cayenne pepper and basil to taste. Add two table spoons of butter to the pan, and set the pan on high heat. Stir the garlic, butter, and spices over high heat for just long enough for the butter to melt and the garlic to soften. Add the tin of minced baby clams (and the juices they were packed in), and the bottle of clam juice to the pan, followed by around 400 mL of the wine. Bring the mixture to a boil, and then add the live clams to the pan. By this time the pot of water should be boiling; add the entire package of linguini to the water, reduce heat, and boil with stirring for the recommended amount of time to cook the pasta to al dente consistency. Continue boiling the sauce until the clams until open, then reduce heat and continue to allow the sauce to boil for ten minutes--you may need to add about half of the remaining wine to the pan if the level of liquid drops too much. Once the pasta is cooked, drain it, and then divvy out portions onto plates. Remove and discard any clams that did not open during cooking. Ladle the clams and sauce over the linguini, and then garnish with the parsley and cheese. Makes a crapton of servings. If you are cooking for yourself have a container on hand to put the leftovers in, and you will be able to feast for a while on them.
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Post by Walrus on May 22, 2011 21:55:33 GMT -5
That looks absolutely delectable.... I wanna eat my screen to get a taste *drools*
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Post by Shostak(AWOL) on May 23, 2011 2:07:27 GMT -5
Perhaps we should compose an IGMB recipe book... Simple Soup: -2 old potatoes. -1 onion. -About 400g of any veg of choice. -Herbs to taste. -Salt and pepper. -A knob of butter. -A Stock cube, (veg works for me, a home made stock is even better). -500mls warm water. (Approximately). -Prepare all veg, peel the potatoes and dice small. -Fry the onions with the butter in a large pan with the lid on for about two minutes. Take off the heat and add the veg and herbs, put back on the heat and fry for about 5 more minutes. (With some veg you may need to cook it down before addin the rest). -Make the stock and add it to the pan. You need enough liquid to just cover the veg. -Bring to the boil, then simmer for about 20 minutes until the potatoes are done. Simmer with the lid off. -Take off the heat. Using a blending wand blend the soup so it as as chunky or as mixed as you like. You may want to use as tall jug for this stage. -Add salt and pepper to taste. Serve; possibly with cream. I made this with pea and cress. That worked very well.
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Post by Trooper One-Nine-Seven-Four on Jun 1, 2011 18:40:21 GMT -5
Okay here's my triple-triple pepper chili! (Apologies that the pictures posted are only of a double-triple pepper chili, as the stores haven't had one of the chili peppers I like to use in stock for several weeks now.) Ingredients: 1 medium to large yellow onion At least 5 cloves of garlic Three large, preferably red-ripe although orange will do, habanero peppers Three large jalapeno peppers Three large Red Fresno peppers 1 pound of ground beef, 92% lean if you can get it 1 can (~440 grams) Black beans 1 can (~440 grams) dark red Kidney beans 1 can (~411 grams) diced tomatoes (with garlic and basil if available) Olive oil Salt Black pepper Cayenne pepper Mexican style hot chili powder Cumin Basil Oregano Four cheese Mexican shredded cheese blend Mandatory safety gear: Optional ingredients: Fresh tomatoes, diced (replaces the can of diced tomatoes) 1 bar of dark chocolate, minced 2 small cans of tomato paste Sour cream 1 beer Preparation: Add enough olive oil to a large pan to lightly cover the surface of the pan. Cube the onion, crush and mince the garlic and add to the pan. Don gloves, and cut up the chili peppers--add the peppers, seeds, membranes and all to the pan. DO NOT HANDLE THE HABANERO PEPPERS WITHOUT GLOVES!!! Add salt, pepper, Cayenne pepper, cumin, oregano, and basil to taste. Set the pan with the veggies, peppers, and spices on high heat. Add a good portion of the chili powder, and cook the mixture with stirring until the onions start to wilt and take on color from the cumin and chili powder. Reduce heat to medium high and add the ground beef, breaking it up and stirring until the chunks fall apart into strings--at the same also add more cumin and chili powder; use as much as you feel you'll need. More olive oil may be required at this point as well. Continue cooking on medium high heat until the beef is browned. Add the tomatoes to the mixture--if using canned tomatoes, rinse the can with water and add the contents of the rinse to the pan; repeat with the black and kidney beans. You may substitute the beer for water if desired. If you are using them, add the chocolate and/or tomato paste at this point. Stir well. Set the heat back up to high and continue cooking until the mixture starts to boil. Reduce the heat to medium, and simmer uncovered for 40 minutes, or until the level of liquid has reduced to whatever level you desire. Spoon out portions into bowls, top with the shredded cheese mix, and sour cream if you are using it. Serve and enjoy! Makes a crap ton of servings. Notes: I cannot emphasize enough to not handle the peppers without gloves. The habaneros will make your fingers burn for several days after contact with their interior, seeds, or membranes, even with repeated washing! God help you if you touch your eyes, man or girl bits, or other sensitive areas of your, or another person's body... IT WILL BE EXCRUCIATINGLY PAINFUL!!! Adding chocolate to the recipe will reduce the amount of "heat" from the habanero peppers, as will the addition of the sour cream. The use of tomato paste will add a rich, earthy, tomato undertone to the chili. I don't use fresh tomatoes, for logistical purposes, but I imagine that they would taste really good.
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Post by Walrus on Jun 1, 2011 18:47:05 GMT -5
It's good to see you are concerned for our safety...
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Post by Shostak(AWOL) on Jun 2, 2011 13:17:07 GMT -5
Wow, that looks delicious.
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