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Post by Trooper One-Nine-Seven-Four on Sept 13, 2011 9:26:47 GMT -5
I'm definitely thinking that I'm going to go with the baking method rather than the frying method--not only because it would make them slightly healthier, but having that much leftover fry oil to get rid of would be a major mess.
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Post by ElegaicRequiem on Oct 1, 2011 13:46:00 GMT -5
Well, because I said I would, here's the Ginger-bourbon soda recipe. Note that none of the measurements are metric. I advise a good calculator and/or the internet for conversion magic if needed. Prep time: 2-3 hours Yield: ~6.25 cups Ingredients- 5 oz ginger
- 2.5 cups filtered water
- 1 cup honey (Please do not use clover honey. Use something with flavor, like wildflower or alfalfa. I used .5 cups of wildflower and .5 cups of buckwheat)
- 1/3 cup of sugar
- .5 cup bourbon
- 1.25 cups bourbon
- 1.5 cups tonic water (or whatever plain carbonated water is called where you are)
First, skin the ginger, then superfine grate it. Don't use the same device you would use for nutmeg, or you'll be cleaning it for days. Use something a bit larger than what you'd use to zest citrus. If you have a fancy food processor attachment, go ahead and use that. Also, send me money. Put the filtered water in a large saucepan, and heat on high. Add the honey and sugar, and stir until dissolved. Pay attention to the water so that it doesn't boil. Once it's hot, add the ginger and the .5 cup of bourbon. Keep heating it and stirring, but watch and listen. As soon as you hear the sizzling like it's going to boil, turn the heat to low. Stir. If you did this right, there should be no bubbling, but vapor should start evacuating the liquid. If not, don't worry. Stir some more. Now you get to wait for about an hour to two hours while it steeps. If you go longer than an hour, heat it up again a bit. Either way stir it every half hour or so. Hey. Remember how you put around 4 cups of liquid in there? Now it's around 3.5. I'm a sorcerer. Get a sieve and some cheesecloth, and filter out the ginger. Wrap up the solids and squeeze the roughly .5 cup of liquid hiding inside out of there. Don't toss your ginger puck -- that's edible, and a tasty snack for later. Stick it in a covered ramekin in the fridge. Pour your liquid into a bottle, and add the 1.25 cups of bourbon. Give it a gentle shake. Add the tonic water, and try to avoid shaking it now. Serve immediately over ice. Alternatively, you can mix the tonic and the ginger bourbon together as you serve individual portions, but that math is your job.
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Post by Trooper One-Nine-Seven-Four on Oct 3, 2011 15:06:00 GMT -5
So Req, is that recipe that Ratling Chef's "Special"?
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Post by ElegaicRequiem on Oct 3, 2011 15:24:43 GMT -5
Depends on how much of it the ogryns drink.
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Post by Trooper One-Nine-Seven-Four on Oct 3, 2011 15:44:02 GMT -5
Depends on how much of it the ogryns drink. Ogryns being Ogryns, they'd drink it all, and in 50 gallon barrel quantities, most likely...
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Post by Trooper One-Nine-Seven-Four on Oct 19, 2011 16:57:04 GMT -5
Black bean soup! The original recipe for this is courtesy of my hot friend, Marisa. I have tweaked it, namely by adding bacon and habanero... Ingredients: 2 cans of black beans 1 can of chicken stock 1 16 oz. jar of salsa 1 lime 1 medium yellow onion 2-6 cloves of garlic 2-3 strips of bacon Cumin Cayenne pepper Salt Black pepper Olive oil Shredded Mexican cheese blend Optional: 1 red ripe habanero pepper Preparation: Slice the lime in half and set it aside. Dice the onion and set it aside in a bowl. Crush and mince the cloves of garlic and add them to the onions. Cube the bacon and place it in the bowl with the onions and garlic. Wearing gloves, mince the habanero pepper and add it to the onion, garlic, and bacon. Puree one of the cans of black beans in a food processor. Add several table spoons of olive oil to a medium pot and heat on high heat. Once the oil is heated reduce the heat to medium and throw in the onion, garlic, and bacon along with generous amounts of cumin and cayenne pepper--at least 2 tablespoons of each; add salt and pepper to taste--about a teaspoon of each seems about right. Cook on medium heat with stirring until the onions begin to soften and take on the color of the cumin--you may need to periodically add a little bit more olive oil, and small amounts of the chicken stock to de-glaze the pot. Add approximately half of the can of chicken stock to the pot. Pour in the pureed black beans, and then the non-pureed can of black beans. Use the remaining chicken stock to wash out the bean can, and the container of the food processor, and add the wash to the pot. Pour in approximately half of the jar of salsa (you can use more or less if you want). Squeeze in the juice of the entire lime. Add more cumin and cayenne pepper (approximately 2-3 tablespoons of each). Stir the ingredients, bring the mix to a boil with stirring, reduce the heat to medium/low, and then simmer for 10 to 20 minutes. Taste while the soup is simmering and adjust the spices if needed. Ladle portions into bowls, and top with cheese. Enjoy!
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Post by Trooper One-Nine-Seven-Four on Dec 22, 2011 17:33:52 GMT -5
Okay, epically awesome, awesomely epic bacon, jalapeno, and shrimp quesadillas! Ingredients: 1/2 pound of medium-sized, raw shrimp (I cheated and got ones that were already shelled and de-veined) 2 strips of bacon 2 medium sized jalapeno peppers Mexican four cheese blend 2 large tortilla shells Olive oil 2 teaspoons butter, or butter equivalent Salt Black pepper Toppings such as salsa, pico de gallo, sour cream, etc. Preparation: Thinly slice the two jalapeno peppers and set them aside in a small bowl. Shell and de-vein the shrimp if you didn't get ones that were pre-cleaned and set aside in a bowl. I have heard it said that raw shrimp bought with the shells on have more flavor than pre-cleaned ones, but I can't verify this. Cook the two strips of bacon over medium heat. Transfer them to a medium sized bowl. Add the butter to the same pan that the bacon was cooked in and stir it around until it melts and mixes with the bacon grease. Add the shrimp to the pan and cook them on medium heat for six minutes (time may vary depending on the size of the shrimp), turning them over after three minutes; sprinkle the shrimp with salt and pepper while they are cooking. While the shrimp are cooking rip the strips of bacon up into pieces. Once the shrimp are done add them to the bowl (removing them from the pan with a large spoon) with the bacon. The shrimp should turn pink, and develop a light brown color on each side on the most prominent surfaces that come in contact with the pan, I'm guessing from taking up coloring from the bacon grease, and should be tender and white to light pink inside. If needed add some olive oil to the pan, and then briefly cook (2 minutes or so) the jalapeno pepper slices. Spoon them into the bowl with the bacon and shrimp, and stir the ingredients to mix them up. Take a second large pan, add some olive oil to it, and set on medium heat. On a plate spread the two tortilla shells out and add a layer of the cheese blend to half the tortilla. Spoon half the bacon, shrimp, and jalapeno onto the layer of cheese of one tortilla, then add more cheese on top of the ingredients. Fold the tortilla in half, and repeat with the second tortilla. Once the olive oil in the large pan is hot place the folded tortillas in the pan and cook them until one side is crispy and lightly browned, then carefully flip them over and continue cooking until the other side is crispy and lightly browned and the cheese has melted. Remove the quesadillas from the pan, top with toppings of your choice, and enjoy!
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Post by Trooper One-Nine-Seven-Four on Mar 18, 2012 16:12:55 GMT -5
Alright, here's a basic one: steak and shrimp cooked on a charcoal grill... Ingredients: Steak--I used a cut that was about an inch thick 1/2 pound of peeled and de-veined shrimp Vegetable oil Equipment: Charcoal grill and charcoal Bamboo skewers Tongs Spatula Brush Preparation: Stick the shrimp onto the skewers. Keep in the fridge until you are ready to grill. Set up the grill and ignite the charcoal. When the charcoal is ready spread it out as needed, then brush the grate of the grill with a generous helping of the vegetable oil. Slap the steak on. Put the lid back on the grill--have the openings adjusted for maximum air flow--and cook the steak for about five minutes on one side, then flip it with spatula and cook for another five minutes. Remove the cover from the grill, brush the grate with more vegetable oil, and add the skewers of shrimp and cook uncovered. Leave the steak on the grill for about another minute or two, then remove it from the grill and set it aside to rest while the shrimp continue cooking. Flip the shrimp after about three minutes, and continue to let them cook for about another three minutes. Examine the shrimp and continue to flip and cook them until they are done. Removed them from the grill, extract them from the skewers, plate them with the steak, and enjoy! I found the steak to be medium rare in the areas where the heat wasn't as intense, and perfectly medium everywhere else, so adjust cooking times as needed to have the meat done to your taste. The grill was generously provided to me by the former manager of my local GW when he was getting rid of stuff prior to moving cross country.
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Post by vulpine on Mar 18, 2012 16:43:51 GMT -5
Pig Pasta!
Pan 1: Fry sum veg. I like green and red Peppers, possibly some mushrooms. Finish cooking and leave to one side. So you can do this before your guests get to your house.
Pan 2: Your meat. Only pig based please! (although you could do any type of meat) I'll give instructions for my usual. Gammon stake and belly pork, chopped up and start to fry in oil of your choice for 5 minuets then add chopped up 'Tesco Finest (or is it finesse?) red pepper and chilli sausages' the reason to chop is it will allow it's juiced to flavour the liquid, after another 5 minuets add some chopped bacon. Time it so it's almost ready for when your guests arrive, the smell will drive them mad!
Pan 3: Do your paster
When it's almost ready, quickly say hi to your guests and leave them with the other half, add your fried veg and Dolmio (the Dolmio with ref peppers in) to pan 2 and wait for it to heat, stir to help mix the meat and veg juices with the Dolmio. You can leave it to simmer while you entertain your guests while trying to attempt to get the miss's not to leak the fact that you are a secrate wargamer.
Once the topic is well of hobbys run off, Stick paster on plate, pore pan 2 contence ontop, hope to get the majority of the gammon, get a bear and get back to the table just before she mentions 'your little models' (she and they don't understand!) .
Sorted!
A nice sorbay is good after all this flavours
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Post by Adam Selene on Mar 22, 2012 1:46:49 GMT -5
Litvinenko salad.
This can be any form of salad, with all the ingredients of a regular salad, just from 'special' locations, I suggest: - Peaches from Fukushima. - Apples from Three mile Island. - Strawberries from Chernobyl. - Spinach from Idaho Falls. - Coconuts from the bikini islands. - Lettuce from Maralinga.
Great way to diet, you will lose massive amounts of weight really fast.
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Post by Trooper One-Nine-Seven-Four on Mar 22, 2012 9:46:31 GMT -5
Litvinenko salad. This can be any form of salad, with all the ingredients of a regular salad, just from 'special' locations, I suggest: - Peaches from Fukushima. - Apples from Three mile Island. - Strawberries from Chernobyl. - Spinach from Idaho Falls. - Coconuts from the bikini islands. - Lettuce from Maralinga. Great way to diet, you will lose massive amounts of weight really fast. So wrong... Yet so funny! ;D
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Post by Trooper One-Nine-Seven-Four on Mar 29, 2012 17:24:54 GMT -5
Okay, for dinner tonight I made lamb and veggie kabobs, and they were nom-a-licious! Ingredients: Lamb shoulder chunks Raw, fresh veggies--I used Campari tomatoes, a red onion, and a green bell pepper Vegetable oil Salt and black pepper Equipment: Charcoal grill and charcoal Tongs Skewers Brush Preparation: Set up the grill and charcoal. Purge it with flame! While the coals are getting ready, chop up the veggies (except the small tomatoes if you are using them) into chunks that are of roughly equal size. Stick vegetable pieces onto skewers--6 to 8 pieces per skewer. Cute up the lamb into roughly equal sized chunks as well, and stick them on skewers--6 to 8 pieces per skewer as well. Dust the lamb chunks with salt and pepper to taste. Once the coals are ready spread them out, then brush the grill grate with vegetable oil (beware of flare ups). Place the skewers on the grate and then put the lid back on the grill. Cook for 5 to 6 minutes, then flip all of the skewers over, and continue to cook for another 5 to 6 minutes. Remove the skewers from the grill once the lamb appears to be done, and place them on a clean plate. Use a fork to slide the pieces of lamb or vegetable off of the skewers, arrange them to your taste, and enjoy!
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Post by DadCRO on Mar 29, 2012 17:58:07 GMT -5
I love this thread... A bunch of manly men who play with toy soldiers sharing their favorite recipies. It makes me smile.
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Post by Trooper One-Nine-Seven-Four on Mar 29, 2012 18:00:22 GMT -5
I love this thread... A bunch of manly men who play with toy soldiers sharing their favorite recipies. It makes me smile. It should also fill your stomach if you (or someone who cooks for you) make the recipes...
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Post by Cadian 117 on Mar 29, 2012 20:45:23 GMT -5
I'll have to throw up my recipe for Choco chip cookies when I get some time.
And try some of these delicious looking recipes...
EDIT: Somehow I missed mccaptains post about burgers. That's how my father and I make them, best burgers ever. Seriously. Steaks too.
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Post by Trooper One-Nine-Seven-Four on Apr 4, 2012 17:04:26 GMT -5
Huzzah! Asparagus, filet mignon, and lobster tail on the grill! Ingredients: Asparagus Filet mignon (approximately 2.5-3" thick cut) Lobster tail 4 tablespoons of butter (or equivalent) 1/2 lemon 1 clove of garlic Vegetable oil Salt Pepper Equipment: Grill and charcoal Tongs Brushes Spatula Large knife Kitchen shears (optional) Preparation: Rinse and trim the asparagus, and then set it aside. Cut the lemon in half and squeeze its juice into a small cup; remove any seeds. Crush, peel, and then finely mince the garlic. Place the butter in a small container and melt it in the microwave (about 45 seconds on high power). Add the lemon juice and the garlic to the butter. Cut the lobster tail in half using the large knife, and kitchen shears if necessary. Be careful when cutting through the shell and don't cut yourself. Baste the flesh of the lobster tail with some of the butter/lemon/garlic mix, and then dust with salt and pepper to taste. Dust both sides of the filet with salt and pepper. Set up the grill, and ignite the charcoal. When the charcoal is ready, brush the grill with vegetable oil (be careful of flare ups and don't burn yourself!). Place the filet on the grill and cook for six to eight minutes on one side with the lid on the grill. About five minutes into the cooking place the lobster tails, flesh side down on either side to the filet, and cook for four to five minutes. After six to eight minutes have passed since putting it on the grill, flip the filet and continue to cook for another six to eight minutes. After the lobster tail has cooked for four to five minutes, flip them shell side down and continue to cook for an additional three to six minutes, basting the flesh periodically with the remaining butter/lemon/garlic mix, until the flesh is firm and opaque. With about three to four minutes left in cooking, place the asparagus on the grill--turn them over about halfway through cooking. Remove everything from the grill at the same time, serve, and enjoy! I found my filet to be cooked around medium rare, and I used the lower end of the cooking time for it, so if you want it more well done, cook it towards the longer end of the suggested time.
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Post by Rook on Apr 5, 2012 2:27:21 GMT -5
Oh my lord what a great looking meal. I don't even like asparagus and it looks tasty.
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Post by Trooper One-Nine-Seven-Four on Apr 5, 2012 7:30:38 GMT -5
Oh my lord what a great looking meal. I don't even like asparagus and it looks tasty. I used to not like asparagus, because when I was growing up my mom would only serve it boiled--which is disgusting. However, back in 2000 on a business/training trip I got to have it grilled for the first time, at a steakhouse in St. Louis, and discovered that it actually tastes quite good when prepared properly. But yeah, it was an awesome meal...
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Post by KRIEGEIRK on Apr 5, 2012 8:14:21 GMT -5
Yea, Asparagus is actually quite good (Just don't breathe when you pee ) Boiled however sounds disgusting! Just about anything grilled tastes delish! Adds a whole new flavor to the food.
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Post by Peter Cooman on Apr 5, 2012 16:47:01 GMT -5
Today, easter salad. ingredients: 1+chocolate bunny 1+chocolate eggs (eggs shown wrapped in paper, do NOT eat paper) 1+ piece of dark chocolate Really simple and taste good
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Post by 3ff3ct on Apr 20, 2012 7:20:02 GMT -5
The original recipe for this is courtesy of my hot friend, Marisa. Pictures or she's imaginary. Here's my 'Secret Family Chilli' as requested a while back. It's usually made in vat like proportions and frozen in batches for easy yet tasty meals. It's vegetarian, although feel free to add meat if you want instead of the obscene amount of beans/pulses. A big big pan Wooden spoon/spatula ~6 cans of 'beans' (borlotti, black eyed beans, canellini, chickpeas, whatever) OR a load of fresh beans (make sure you boil and skin first ) 3 cans chopped tomatoes 3 onions 3 peppers (red are best! followed by orange and yellow. Green are just crap) At least a clove of garlic (I usually do 2-3) Mushrooms (a box/bag, whatever you can get them in, as long as there's quite a few) Chillies (as much or as little as you want. I go for loads of homegrown devastation) Corriander seed, ground (2-3 tablespoons) (use a pestil & Mortar for this) Cumin seed, ground (2 tablespoons) Oregano (2-3 tablespoons) Paprika (1 teaspoon) Onion powder (1 tablespoon) Garlic salt (1 tablespoon) Garlic Puree Tomato Puree Boiling water (perhaps) Chocolate/cocoa powder (2-3 tablespoons) Beers/wine/whisky and coke (or another beverage of your choice) to consume during cooking. A good mixtape/cd, played loudly 1. Open and begin to consume beverage of choice. 2. Play mixtape/cd 3.Prep veg. Do it all at once, and separate it out into bowls so you can throw it in quickly. The herbs/seasonings can all go in one bowl together, as can all the beans. 3. Fry onions untill transparent/soft DO NOT BROWN. Stir throughout. 4. Add garlic, stir and drink beverage, 2-3 mins. 5. Add peppers, cook for 3-5 mins. Stir throughout. 6. Add mushrooms, cook 2-3 minutes or until coloured/'sweaty' 7. Add chillies and herbs/seasonings, cook for 3-5 mins on a medium heat. It should now smell amazing. 8. Crank the hat back up and add the beans, cook for 2-3 mins 9. Reduce the heat and add the tomatoes, stir thoroughly and cook for 30-40 mins. You need to tend it during this time, and make sure it doesn't stick to the pan. Add boiling water if needed, although this should thicken to make your sauce. 10. Add garlic & tomatoe puree, and the chocolate powder, and cook for 10 mins This is roughly what I make, although feel free to experiment as I frequently change it to see what happens! If you're making it for lots of people, increase the onions, beans and tomatoes to bulk it out. Serving suggestions: If you've done it right, it should be thick enough for tacos, although it's just as good with wild rice. Let me know if you make it and how it turns out!
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Post by Trooper One-Nine-Seven-Four on Apr 26, 2012 17:01:09 GMT -5
Okay something that I just threw together by the seat of my pants: shrimp and pasta in homemade tomato sauce! Ingredients: 1/2 pound peeled and deveined shrimp 8 or 9 Campari tomatoes 5 or 6 cloves of garlic 6 tablespoons of butter or equivalent Olive oil Oregano Basil Salt Pepper Pecorino Romano cheese Pasta of your choice Equipment: 2 medium skillets Preparation: Crush and mince the garlic; place it in a small cup and set aside. Cut the tomatoes into quarters; place them in a bowl and set aside. Grate the cheese and set aside. Set up a pot of water with salt for the pasta and set it on high heat. In one skillet add olive oil and set on high heat. Place the butter in the other skillet and set on high heat--once it's melted reduce heat to low. When the olive oil is hot add the tomatoes, along with basil, oregano, salt, and pepper to taste. Cook the tomatoes on high heat until they start to soften and release their juices; reduce heat to medium and continue to simmer, adding water as necessary to keep the sauce at a medium thickness. Once the pasta water is ready add the pasta and boil. When the pasta has about 7 minutes left, increase the heat on the butter pan to medium high and throw in the shrimp and garlic. Saute the shrimp and garlic, turning the shrimp when there's about three minutes left for the pasta to boil; you may need to reduce the heat on the shrimp to medium to prevent them from overcooking. Sprinkle the shrimp with a small amount of salt and pepper. Once the pasta is done, drain it, and then add it to the shrimp and garlic (turn the heat off under the pan). Pour the tomato sauce over the mix and stir to get everything incorporated, and then sprinkle the grated cheese over the mixture. Serve and enjoy!
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Post by Cadian 117 on Apr 27, 2012 13:53:15 GMT -5
That looks awesome!
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Post by Trooper One-Nine-Seven-Four on Apr 27, 2012 15:36:08 GMT -5
Thanks! It was fairly straightforward to make.
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Post by Rolling Thunder on Apr 27, 2012 17:36:42 GMT -5
What kind of English do you call this, heretic!
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