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#22
04-13-2010, 12:32 AM
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Rofl, I actually had one of those today. Thing was delicious but I could taste the sodium messing up my liver.
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Tasloin - Walker Texas Monk
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#26
04-13-2010, 03:40 AM
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Quote:
=) and uhhhhhh.. back on the topic of food: http://www.youtube.com/watch?v=JeXQq_vZOcU ^ EPIC | |||
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#27
04-13-2010, 02:16 PM
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Since people ended up posting recipes, and i typed this out for someone, i'll post it here too
French Onion Soup! Buy: Gruyere Cheese (~2oz per bowl) Rustic Sourdough Baguette a whole mess of onions!! good beef boullion (make your own broth or try and get better than the herb-ox cubes) fresh thyme, bay, and parsley (do not chop, you want whole sprigs) a bottle of really cheap white wine (i used savignon blanc) some butter some salt some pepper get soup crocks that can be broiled prep onions http://www.thekitchn.com/thekitchn/h...e-hacks-109536 melt ~2tbsp+ butter in large pot on medium heat throw onions in the pot when the butter starts to get hot throw some salt on the onions (maybe 1/2 - 1 tsp), and give the pot a good stir to coat the onions with butter/salt. Your pot should be completely full with onions! caramelize the onions.. this is a game where you have to leave them alone for long enough to start browning, but stir them enough so they don't burn.. a good rule of thumb is stir every 15-20 minutes. This process should take 90 minutes or so, maybe longer. The end result should be deeply golden brown onions with hints of dark brown/black. It's OK/desireable to have the onions burn A LITTLE. At this point, your onions should have cooked down a LOT and only take up a small percentage of the pot. deglaze the pot by pouring enough white wine to completely cover the onions, turn the heat to medium high. stir more often, and reduce the wine to a thick syrup (theres should be very little liquid in the pot when yer done) add enough broth to make the soup, about 8-10 cups in a medium/large pot reduce heat to low/medium make your bouqet garni: tie sprigs of thyme, parsley, and bay together in a bundle, make sure it's fairly secure (i use sewing thread) add the bouqet garni to the pot, cover tightly, and simmer for 2 hours or so remove the bouqet garni from the pot, making sure to get all the onions off with a fork, and discard add pepper (i like to add a tbsp or so, judge for yourself), simmer another 30 minutes or so serving: grate the gruyere slice bread on a fairly extreme bias into 1.5-2 inch slices broil these slices on one side only, till they JUST start to burn, remove from broiler promptly ladle soup into crocks, leaving at least 1 inch put a piece or two of the bread on top of the soup, toasted side down put some cheese on top put the crocks into the broiler, till the cheese melts and everything is JUST about to burn, remove promptly Crocks will be HOT, handle with care! Enjoy!
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#28
04-13-2010, 02:30 PM
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I make pizza.
I haven't ventured into the world of making my own dough. I use the store bought dough globs. I use italian tomato sauce, the kind you can get at an italian market and has listed ingredients of "tomatoes, salt". Thin layer of sauce only, don't wanna do anything crazy. I use buffola mozz, but that's the last step. Typical toppings for my home-made ameritalian pizzas are: Garlic, tomato, and Basil (la margherita - basil goes on after the cook) Garlic, Sausage (hot or sweet italian), and roasted red peppers Buffalo chicken and banana peppers (grilled chicken marinated in red hot for the health nut in me, but fried chicken tossed in your choice of sauces works just as well - and does tastes better. Drizzle some blue cheese dressing and hotsauce over the pizza once it's out of the oven) Prosciutto, Parmesan, and Balsamic vinegar ("Parma" - omit the mozzerela or not to taste, cover the pizza in strips of prosciutto, then cover with strips of hand cut parmesan - grated cheese is garbage. Get the syrupy balsamic vinegar, the kind that beads, and drizzle on after the pizza comes out.) Pineapple & Prosciutto & black olives (Hawaiian. I use prosciutto here generally because it avoids having to buy another kind of pork, and the parma usually has leftovers. Bacon, canadian bacon, and ham all work - but prosciutto tastes better in my opinion.)
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Kruall - Troll Shaman
Ferok - Dwarf Warrior | ||
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Last edited by Ferok; 04-13-2010 at 02:32 PM..
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#30
04-13-2010, 03:39 PM
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Quote:
Also lately have been using my pasta roller to make fresh pasta squares for Lasagna... real good too... | |||
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