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Post by Rook on Aug 17, 2011 22:33:31 GMT -5
Ah, well Serranos are only 10K-25K Scovilles. I'll try making it with the habaneros and let you know how it goes. I managed not to make it to the store today, due to working on finals for my classes, but I absolutely have to go tomorrow, so I'll pick up the ingredients then. I meant to tell you; I played a game against ,my good friend earlier this week and he mentioned the word 'trooper'. Right after he said that I said "I'm hungry" even though we had eaten 10 minutes earlier. I guess what I'm trying to say is that every time you post it's almost always about food. You need your own cooking show!
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2011 12:58:20 GMT -5
I meant to tell you; I played a game against ,my good friend earlier this week and he mentioned the word 'trooper'. Right after he said that I said "I'm hungry" even though we had eaten 10 minutes earlier. I guess what I'm trying to say is that every time you post it's almost always about food. You need your own cooking show! Hehehe... Awesome! Thanks, Rook! This post actually really cheered me up--see my post just prior to this one over in Today to see why I needed cheering up. I picked up some cilantro, tomatoes, habaneros, and limes today, so I will attempt making the salsa, and let you know how it turns out.
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2011 15:16:08 GMT -5
Okay, here's my attempt at the habanero salsa recipe posted above... I doubled the amount of cilantro and red onion, and added about 3/4 of a teaspoon of salt. The initial tasting packed a bit of a punch, and I may have picked up some habanero residue from my cutting board after I took my gloves off and cut up the rest of the ingredients. I touched my face with my ingredient handling hand, and my face is now burning where I touched it! The batch is now in the fridge so the flavors can meld...
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Post by Rook on Aug 18, 2011 15:52:05 GMT -5
Okay, here's my attempt at the habanero salsa recipe posted above... I doubled the amount of cilantro and red onion, and added about 3/4 of a teaspoon of salt. The initial tasting packed a bit of a punch, and I may have picked up some habanero residue from my cutting board after I took my gloves off and cut up the rest of the ingredients. I touched my face with my ingredient handling hand, and my face is now burning where I touched it! The batch is now in the fridge so the flavors can meld... To an Arizonan that almost looks more like Pico de Gallo. Which is traditionally onions, tomatoes, cilantro. Not saying that in a bad way mind you just enlightening you(the cookmeister).
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2011 15:57:47 GMT -5
Actually, Rook, the same thing crossed my mind. To me the result of my efforts is definitely more of a Pico de Gallo in texture and appearance than a salsa. I think for it to be a salsa, I'd have to put the tomatoes in a food processor, or a blender, and reduce them to more of a slurry, and then stir in the minced cilantro, onion, and habanero, along with the lime juice and salt. I may try that the next time I try this recipe. Edit: I just ate a bowlful with some Tostitos, and my mouth is on fire... Mission accomplished, hanabero peppers, mission accomplished.
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Post by Trooper One-Nine-Seven-Four on Aug 19, 2011 16:10:59 GMT -5
Okay, bacon, chicken, jalapeno, and cheese quesadillas! Ingredients: 2 chicken breasts 2 jalapeno peppers 3 strips of bacon Mexican four cheese blend Tortilla shells Olive oil Preparation: Cut the jalapeno into slices, retaining the seeds. Cut the chicken breasts into cubes. Cook the bacon in a medium pan; when it's done, remove it from the pan and set it aside, but retain the bacon grease. Add the chicken into the same pan used to cook the bacon, and cook it in the bacon grease. When the chicken is almost done, add in the jalapeno slices and briefly cook until the chicken is finished. Transfer the cooked chicken and jalapeno into a bowl, crumble the bacon into the bowl, and mix the cooked ingredients up with a spoon. Place a tortilla shell in a large pan, heated on medium heat with a small amount of olive oil (I had mine overheated, and it overcooked the quesadillas). Add a generous amount of cheese to half the shell, then in some of the bacon, chicken, and jalapeno mix over the cheese, add more cheese over the cooked ingredients. Fold the other half of the tortilla shell over to form a pocket, and then cook until the quesadilla is lightly browned on one side, and the cheese starts to melt. Flip the quesadilla over and cook until the other side is browned. Remove the quesadilla from the pan, re-oil the pan, add another tortilla shell, and use the remaining ingredients to make another quesadilla. Makes two servings. I topped mine with the salsa/Pico de Gallo I made the other day. Despite the tortillas getting overcooked, the quesadillas were very tasty!
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Post by Adam Selene on Aug 20, 2011 2:41:14 GMT -5
Hmm, salsa and quesadillas...
<_< >_>
It seems that the time is ripe for the invasion to begin, as I speak millions of Mexicans are crossing the boarder and advanced units are gathering in your majour cities, their targets are Arizona and santa anna's leg!
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Post by Rook on Aug 20, 2011 18:39:35 GMT -5
Hmm, salsa and quesadillas... <_< >_> It seems that the time is ripe for the invasion to begin, as I speak millions of Mexicans are crossing the boarder and advanced units are gathering in your majour cities, their targets are Arizona and santa anna's leg! Let them come...I am ready.
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Post by F.K.M on Aug 20, 2011 19:50:52 GMT -5
As i mentioned before in the tonight thread i made lasagna and now i've had some of it. It doesn't look as good as it could look and i probably didn't make it the best way i could but it was still pretty good. I double layered it. I suppose it took quite a bit of work even though it seemed easier this time.
I had to basically boil water in one pot and add 10 lasagna pieces (only needed 9 but what was i gonna do with one left over and it could be a good spare). In the other pot i had to cook, break up and brown the meat (1 lb of meat). I then had to drain that. After that i added spaghetti sauce and italian seasoning to the mix. I got the pan ready and aluminum foiled it. I then put spaghetti sauce on that. I poured out the noodles when they were done cooking into the drainer (i cooked them 12-13 mins.). After that i put cold water on the noodles and got all the water off of them individually. Then i laid them down horizontally in 3's over the spaghetti sauce. I added the meat which had all the spaghetti sauce and italian seasoning on it. After that i threw a bunch of mozzarella shredded cheese on it. I made a second layer same as the first. I then put a layer of lasagna noodles over that. Finally i put spaghetti sauce on the top and put a 3rd layer of mozzarella on the top. I cooked the final thing for 20 minutes and was then done.
It turned out alright. It's still pretty good. I didn't make it the best but you know this is the 2nd time i made it and the first time without help. I'd probably add more than 1 lb of meat to it the next time though.
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Post by Trooper One-Nine-Seven-Four on Aug 20, 2011 20:04:02 GMT -5
What temperature did you bake it at for the 20 minutes?
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Post by F.K.M on Aug 20, 2011 21:21:31 GMT -5
What temperature did you bake it at for the 20 minutes? Oh sorry it was at 375 degrees F but you can bake it at 350 if you want. There's not much difference.
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Post by Trooper One-Nine-Seven-Four on Aug 21, 2011 15:24:30 GMT -5
What temperature did you bake it at for the 20 minutes? Oh sorry it was at 375 degrees F but you can bake it at 350 if you want. There's not much difference. Excellent, thanks! I shall have to have a go at making lasagna again at some point...
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Post by Trooper One-Nine-Seven-Four on Sept 9, 2011 15:47:13 GMT -5
Okay, bacon wrapped hotdogs with cheese in a fajita shell! Ingredients: Hotdogs Bacon Mexican four cheese blend Fajita shells Topping(s) of your choice Preparation: Wrap each hotdog with a single piece of bacon. Cook them in a non-stick pan on medium-high heat, turning the hotdogs until the bacon is cooked on all sides and the hotdogs are done. Transfer them to a plate. Retain the bacon grease in the pan, and lower the heat to medium. Take a fajita shell and spread an even amount of the cheese blend across it. Place a hotdog on one side of the shell, and then roll it up. Repeat until all of the hotdogs are wrapped in shells. Place the wrapped hotdogs back in the pan and cook on each side until the fajita shells are lightly browned and the cheese melts. Remover from heat, top with whatever you think would taste good (I used the habanero salsa/Pico de Gallo) and enjoy!
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Post by Rook on Sept 9, 2011 18:13:16 GMT -5
OK, now make hot-dog breakfast cereal and I'll be impressed.
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Post by Trooper One-Nine-Seven-Four on Sept 9, 2011 18:17:25 GMT -5
OK, now make hot-dog breakfast cereal and I'll be impressed. I'll get Walrus on the R&D (and tasting) process right away.
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Post by Walrus on Sept 9, 2011 22:40:27 GMT -5
Woo, I get to taste test!
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Post by kennyjapan on Sept 11, 2011 6:22:45 GMT -5
trooper you are a god among cooks, however i have a feeling that i wouldnt be able to get some of those ingredients in England =(
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Post by Trooper One-Nine-Seven-Four on Sept 11, 2011 11:09:52 GMT -5
trooper you are a god among cooks, however i have a feeling that i wouldnt be able to get some of those ingredients in England =( Thanks! As far as not being able to get some of the ingredients I use, one of the fun (and necessary) things about cooking is to improvise. See if you can find similar ingredients to replace those that you can't obtain...
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Post by Rook on Sept 11, 2011 18:58:00 GMT -5
Hey trooper,
Which of these dishes are you most proud of? Which tastes best?
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Post by Trooper One-Nine-Seven-Four on Sept 11, 2011 20:07:47 GMT -5
That's a hard question for me to answer, Rook, as I love them all. If really pressed, I'd have to say the chili. The quesadillas are also pretty nice, as I'd never tried making them before, and just winged it when I first cooked them. The linguini with white wine clam sauce is also pretty excellent...
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Post by Fire For Effect on Sept 11, 2011 21:53:38 GMT -5
Since I've been asked a few times, here's the buffalo wings I made...
2 lbs. whole wings, or wing pieces 3 tablespoons butter 1 cup Louisiana style hot sauce, your choice 1-2 cloves minced garlic, or 1/2 to 1 tsp. garlic powder (optional) 1 minced habanero salt and pepper to taste enough oil for frying (optional) Please, please, please use gloves for handling peppers to remove seeds and membrane. Joint wings, discarding wing-tips, and lightly sprinkle salt and pepper on them. Place in gallon zip-lock bag. Add garlic and rub garlic onto wingettes through bag. Let sit for at least 30 minutes on the counter, or up to overnight, in refrigerator.
Remove from refrigerator and allow wings to come to room temperature.
While waiting for wings to warm, combine hot sauce, minced habanero and butter in a medium sauce pan, then bring just to a boil; reduce to simmer and simmer until thick, whisking occasionally (about 30 min). Set aside. (It may solidify, this is fine and won't affect quality. It may also appear chunky, this is fine, too, just whisk a little more.)
While wings are still barely cool, heat oil to 375°F or until a very TINY drop of water sizzles when splashed on surface. When oil is hot, fry wings a few at a time in a single layer at least 10 minutes or until at desired doneness. (I prefer 14 minutes.)
Drain in a colander/strainer lined with paper towels. Place slightly cooled wings in a clean 1 gallon zip-lock bag and add sauce. Rub sauce onto wings until coated.
Serve with celery and carrot sticks, Ranch or blue-cheese dressing, and lots of napkins.
NOTE: For healthier wings, omit frying and bake wings for up to one hour, turning once, at 375°F, after bringing up to room temperature.
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Post by Trooper One-Nine-Seven-Four on Sept 12, 2011 12:39:31 GMT -5
Thanks, FFE! Those wings sound Omnomnom-able! I'll definitely have to have a go at making them sometime...
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Post by Rook on Sept 12, 2011 15:36:56 GMT -5
Hey Trooper: I'm watching Alton Brown make beef jerky. Do you have a recipe for that?
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Post by Trooper One-Nine-Seven-Four on Sept 12, 2011 15:46:52 GMT -5
Hey Rook: No I've never made beef jerky. From what I've heard, though, slice the beef thinly, rub it with spices, and then cook it low and slow for like a day or so? Heh. I just remembered that I bought a bottle of Hard Times Cafe's habanero sauce. I think it may come in handy when I attempt to make FFE's wing recipe...
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Post by Fire For Effect on Sept 13, 2011 6:05:50 GMT -5
You'll have to let me know if they turn out better than mine did... not that they were bad, I just like mine a bit more crispy than they turned out. Next time I might try frying then baking to finish them off... I dunno if it'll work better this time but it's worth a try
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