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hx10 says | |||
| Hmm, maybe people could post some recipes, family ones or such. I'd like to try something new. | ||||
| Total Topic Karma: 26 | - More by this Author | |||
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Rob Masson says |
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| Hx10, Well I have a few but one of my favorites (and frankly simplist) is a simple Dumpling soup. The easy way is to use pre-made dumplings/wontons but if you are feeling adventurous you can make your own with ground chicken or pork, green onions, sesame seed oil and some wonton wrappers. Ok so you will need: - Frozen or fresh Dumplings/Wontons (12 -15 or so) - Chicken Stock (3 -4 cups) - 1 Tbs of sessame oil - 1 Tbs of oyster flavor sauce - 2 large carrots - 1 large onion - 3 stalk of celery - 3 green onions for garnish - 1 lime - cilantro - Siriachi sauce Bring the chicken stock, sessame oil and oyster flavor sauce to a boil. Chop the veggies into large rough chunks and set aside. When the stock is boiling toss in the dumplings and let them cook for only a minute or so. Now toss in the veggies and cover. Let it cook for another couple of minutes. you want the veggies to still be crisp but not real crunchy. Turn off the heat and serve. Cut the limes into slices so you can squeeze the juice out into the soup and garnish with cilantro and spice up with the Siriachi sauce. It's very quick and quite yummy on a cold night. Rob |
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| - 09 February, 2007 | ||||||
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Scorcho says |
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| Here's the recipe for my "Sex Burgers" which were given the name by my roomate who claimed they were better than sex: 1 lb beef, 80-85% lean 1/2 tsp pepper 1 tsp garlic salt 1 tbsp worchestershire sauce 3 tbsps frank's red hot sauce 1/4 Brick extra sharp white cheddar cheese 4 Large Sesame Seed Buns Take said ingredients and mix them up in a bowl, you can either shred the cheese to cut it into cubes, there are many variations on the burger. Shape the burger into four patties and place on a George Forman Grill. It's important to use this grill because the grill drains the excess hot sauce while still leaving the flavor in the burger. Cook the burgers for 7-8 minutes. If you like you can also slice up some extra cheddar and leave it on top of the burgers on the open grill for 1-2 minutes to melt the cheddar. Top with your choice of lettuce, tomato, mayo, hot sauce, ketchup, babies, whatever. Serves 4 people or one fat guy. |
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| - 10 February, 2007 | ||||||
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Rob Masson says |
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| Scorcho, Dem's sound like good burgers! Rob |
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| - 10 February, 2007 | ||||||
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Scorcho says |
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| Thanks, your recipe sounds like you actually put some work into it though, lol. These burgers came about from a previous recipe that I didn't have all the ingredients for so I used my own, alternatly if you don't like hot sauce you can substitute it with 3 tbsp of chopped onions. | ||||||
| - 10 February, 2007 | ||||||
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Rob Masson says |
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| Scorco, I love trying to replicate dishes I adore in restaurants and the soup recipe came out of a love for vietnamese and wonton soup. It is a bit of an amalgam but it is sooo yummy on a cold night. Currently I am trying to make a good Hot and Sour soup.. I'll share the formulae when I perfect it in my lab! *grin* Rob |
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| - 10 February, 2007 | ||||||
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Scorcho says |
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| Oh shit dude, let me know as soon as you do. I love hot and sour soup. Also, if you can get the formula for peanut butter chicken you'd be my hero |
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| - 10 February, 2007 | ||||||
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p0ss says |
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| Heres a nice one i made up the other night i just started frying up some onions in butter, adding some organic bacon and japanese black fungus, a little while later i put in a variety of assorted mushrooms (the more shapes and sizes you can get the better) once thats all looking cooked i just stirred through some thickened cream, let the flavours seep into the cream for a bit and then poured it all over some ricotta and spinach tortellini. Went well with a nice white wine. |
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| - 11 February, 2007 | ||||||
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p0ss says |
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| oh, and another one that is allways a hit is a good parfait. its very simple but incredibly delicious just whip up some egg whites with until you get peaks, then fold through some whipped cream that has been mixed with a light sugar and some vanilla (a good tip to keep it fluffy: put a third of the cream in to the eggwhites, fold it through and then fold the resulting mixture back into the rest of the cream) through this lot you can gently stir your favourite flavour. Some slivers of peach and passionfruit work well, but so does crushed flake or even melted toblerone. As long as your flavours dont make you loose too much fluffiness Pour all of this into a long flat brownie pan and freeze for 2-3 hours, any less than 2 and it is sloppy, any more than three and it is solid. put some of your flavour into the bottom of a parfait glass (any big cup will work) and then scoop your parfait into the glass, finish it with a decorative flavour (a piece of peach or half a flake would work well) and serve. This stuff will make you spot your jocks. It is literally orgasmic. P0ss's peach and passionfruit parfait  |
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| - 11 February, 2007 | ||||||
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Rathmaster says |
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| you can literally put anything in a tortilla and call it a burrito. eggs, leftovers, rice, pizza, lasagna, chile, pasta, cheese, beans, meatloaf, hell i cant think of something that wouldnt work. my favorite breakfast is anything breadlike (tortilla, bagel, bread, sourdough) toasted or heated, spreaded with butter and honey (its absolutely delicious) another of my favorites is macaroni and cheese with chocolate sauce, or pretty much any cheese with chocolate (if it sounds gross, try it. if it is gross, try it with a different cheese and/or chocolate), in pretty much anything. |
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| - 11 February, 2007 | ||||||
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p0ss says |
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| @ rath wow, i'll be trying that out tonight |
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| - 11 February, 2007 | ||||||
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Fibonacci's Wench says |
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| @ P0ss LMAO!!!!!!! Parfait is NOT a hit!!! You sound like donkey off shrek  heh heh |
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| - 11 February, 2007 | ||||||
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Yue says |
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| rathmaster, if you put tortillas in a tortilla, it doesn't really taste like a good burrito. although i suppose you could still call it a burrito. I'll post some of mine up later, I actually have to dig through and find them. ones for a cake-ish thing. | ||||||
| - 11 February, 2007 | ||||||
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hx10 says |
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| Cheers for the recipes, rob's sounds delicious hmmm I love dumpings I shall try that. As for Scorcho, it sounds like i'll be consuming an explosive but it sounds tasty all the same. Thanks again all. |
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| - 12 February, 2007 | ||||||
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hx10 says |
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| I'm going shopping today i'll be getting robs and Scorchos ingredients. btw I'll read the rest later, the ingredients will be in next weeks shopping list  . |
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| - 12 February, 2007 | ||||||
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Rob Masson says |
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| Hx10, Seriously the soup is DEAD easy to make and is soo delicious! I usually buy the dumplings from Trader Joes. they have bags of frozen dumplings with various fillings so it's very convenient! For an extra kick I have also been cutting up ginger root into thin strips and putting that into the soup base. The ginger add a little oommph and it softens enough that you can eat it (tastes almost like bamboo shoots). Very NICE! For me the best soup is one that makes you SWEAT and CRY at the same time! *evil grin* Rob |
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| - 12 February, 2007 | ||||||
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hx10 says |
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| Well this is great, I looked around for the ingredients but couldn't find the following : oyster flavor sauce cilantro Siriachi sauce and celery was out of stock, which is entirely useful, would it still be a nice meal without them? I'm guessing they add most of the flavour? Could you maybe supply some substitute ingredients? |
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| - 12 February, 2007 | ||||||
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Rob Masson says |
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| Hx10, No worries! the cilantro and Siriachi sauce are purely garnish.. If you like spicy food then you could you tobassco sauce or red pepper flakes to add some heat. No worries about the celery either. You can use any veggies you have lying around. I also vary this recipe with just some frozen veggies like peas, corn, or a veggie medley, whatever you have around. The oyster flavour sauce helps give it that "asian" flavor but you could leave it out or sub in hoysin sauce instead. Have fun man! Rob |
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| - 12 February, 2007 | ||||||
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p0ss says |
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| @ fibbonacci Well its not a hit if some little greedy guts cant wait until its frozen and eats up all the mixture! |
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| - 12 February, 2007 | ||||||
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Rob Masson says |
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| Hx10 has gone Dark... That's can't bode well for my Recipe... | ||||||
| - 13 February, 2007 | ||||||
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Rathmaster says |
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| @ yue- you have a point. but if in the burrito on the inside is something ELSE, it could work. the only thing i can think of that wouldnt make a good burrito is pure liquid (exept melted butter and honey, which still tastes good) | ||||||
| - 13 February, 2007 | ||||||
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Rathmaster says |
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| another few cheap things are- anything breadlike, covered in cheese, in the microwave or oven (i dont have a microwave so oven, on broil). you could use a barbeque grill too. it takes about 2 mins in oven, probably 5 seconds in microwave, and you have a little fixer upper, which goes great with chili or soup. something i got from a friend is to take a bagel, slice it, put it on a greased and heated frying pan, and crack an egg into the center of each hole (please note that this might take some work to get right, and im not sure about any other technique problems as i havent tried it). one that i HAVE tried is taking pancake mix, and adding to the pancake mix some maple syrup, or honey, or blueberry syrup (which kicks ass). the strangest burrito ive ever eaten- i took pasta, with spaghetti sauce and alfredo sauce on it, and put it in a buttered, honeyed, and heated tortilla and ate it. it actually tasted pretty damn good. |
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| - 13 February, 2007 | ||||||
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Rathmaster says |
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| and rob: ther's a difference between SPICE and HEAT. you want hot food? add a few habaneros to anything, and you'll notice the difference (im not sure if you can really get habaneros just at any grocery store. dont cut habaneros and scratch yourself or pick your nose, unless you want PAIN) | ||||||
| - 13 February, 2007 | ||||||
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Rob Masson says |
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| @rathmaster, thanks for the suggestion.. I do like Hot Food a lot although I tend towards Chinese and Indian Spices to get there. I like Mexican spices but I find some of the chilis a little harsh although thre is a local restaurant that makes Cili Poppers.. you stuff a Habanerro Chili with cheese and deep fry it.. Ohh my it is an intense eating experience! *grin* For soups though you need something that can interact with the liquid quickly and evenly. Chili oil and Siriachi sauce are excellent for this. Red Pepper flakes will pertially dissolve so they can be good. Hot soups are deceptive because they spread the spice throughout your palette and there is less of a "sudden impact" in one area but the effect is cumulative! Suddenly three spoonfuls in you find your eyes watering! BUYAH! But in my expereince nothing beats a really good Vindaloo! There are a couple of place shere in my hometown that can make it spicy enough that I can't feel my lips afterwards... Ohh baby! *grin* mmmm.. Actually I made an Indian Dish last night.. Pork Chop Korma.. maybe I'll share the recipe with everyone... *grin* Rob |
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| - 13 February, 2007 | ||||||
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tofugorilla says |
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| @Rob I'm supprised you don't put sliced fresh jalapinos in your Vietnamese soup. I get Pho all the time and it's a staple! @Rath Dude- Your eating habits terrify me. ++Fish Tacos!!++ ++++++++++++++++ you will need: small corn or flour tortillas 1 lime 1 green cabbage White fish of your choice 4 medium fillets (1 medium fillet=2-3 tacos) Green salsa Fish Batter ++Green salsa++ 1/4 lb tomatillos 1-2 anaheim chili pepper rosted on burner(or something medium hot) 1/4 cup rice wine vinegar(Less acidic than other vinegars) 1-3 cloves of garlic minces (Adjust for garlic tollarance) 1/2 onion chopped 1 bunch of cilantro chopped fine 1 lime's juice 1/2 tsp of salt adjust to taste Combine all ingrediants in a blender/food processor. If you lack both chop up small , mix in a bowl and mash with a clean hand. ++fish batter++ 1 egg, beaten 1 cup COLD water 2 tablespoons dry white wine 1 cup flour Using cold water (about 40F)keeps the batter from becoming sticky. When you add the flour, whisk quickly til even. Sticky batter results in oily batter. Beat the egg combine with water. Add flour and whisk quickly. Heat oil (I suggest cannola) in heavy pan or frier to about 350F Shred cabbage razor thin (I suggest a mandolin-Ha I'm a poet and I don't even know it!) Lightly salt and put aside Take fillets and cut into roughly 2 inch by 1 inch pieces(or as big as you are comfortable putting in yoru taco.) Use fish that has been thawed completely. Putting a frozen piece of fish in a hot oil frier will cause the oil to explode (all over you and your formerly beautiful skin). Coat in flour and dip into batter- Immediatly move into frying vessel. DO NOT DROP THEM IN THE OIL!!! Gently lower them into the frying vessel and let go. Fry until the outside turns a nice light golden brown- remove and cool on a bakers rack (or paper bags or news papers...or something that can suck up grease.) Heat a tortilla up in a pan and move to a plate. Put down yoru shredded cabbage, your fish, some salsa, and squeze a wedge of lime on top. Eat and be merry. Some people like mayonase on these as well- I think these people are crazy, but you may well be one of them. As long as you are not hurting anyone, I say go for it. Food nerd 4 life!!! |
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| - 17 February, 2007 | ||||||
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Rob Masson says |
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| @tofugorilla Great recipe man! Thanks! I was thinking about your suggestion about the slices jalapeneos this weekend as I was shopping for produce. There is a great place near my house that has an amazing selection of fruit and veggies and they had beautiful fresh peppers there this weekend. Perhaps I'll try it later on this week in my Pho! |
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| - 20 February, 2007 | ||||||
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