Szczerba
I wanna be Dave
Me either but it looks like alot of folks use it.
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Food/Cooking
- Thread starter EeePee
- Start date
Me either but it looks like alot of folks use it.
I have been perfecting a new dish that uses sriracha over that last few months. The other night I took pics of the preparation just for this thread. I'll have to get them onto the laptop and into here.
wings_of_fire
Quarry Creeper
Today I got a rare chance to consume goats milk. I think it is much better than cows milk. It has better fat % in it.
Any one prefers to have goats milk over cows milk ?
Any one prefers to have goats milk over cows milk ?
wings_of_fire
Quarry Creeper
lol...
Give it a try again and may be you might like it. 15 yrs is a long time.
This was a first time for me ..but would love to try it ocassionally to make some tea.
Give it a try again and may be you might like it. 15 yrs is a long time.
This was a first time for me ..but would love to try it ocassionally to make some tea.
True. I took a 15 year hiatus from Tequila cause of a bad night. Now I'm good with it.
wings_of_fire
Quarry Creeper
You reminded me of this video. It can take 10 yrs for a tequila to be made.:shock:
The intresting thing about pineapple that happened in my life is that I got misguided with its growing time. I am a seasonal farmer apart from my profession. Growing pineapple looked quite profitable on the books considering the growing time I had in mind. But that all changed when I contacted our Agriculture research institute..:lmao:
<iframe width="640" height="360" src="//www.youtube.com/embed/kxbAbUNiN3I?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
Oh do i love a good tequila sunrise!! which also reminds me im almost out. Made one of my favorite dinners tonight. Hot sausage sandwiches and salad we used to have these every Friday growing up with onion rings and Italian salads from a local pizza joint. Sausage is from a local Italian grocery where the make it in house,provolone and mozzarella cheese from the same place. Bread is Italian cheese bread from wallyland which actually was pretty good. super simple to make too brown meat put meat and cheese on bread put in oven for 10min or so till cheese is melted. salad was dole bag salad with Italian dressing.
sorry for crappy phone pic btw
sorry for crappy phone pic btw
Alright, here we go with my newest recipe. Everyone in my house loves this and it's got veggies in it so it has to be healthy!.
Don't know why, but the pics turned out shitty on this one.
First off let's start off with my brand new stove which I love, since we moved a year and a half ago I've been cooking on a piece of shit glasstop which I hated. I finally got the time to run a gasline and get this baby in. It's a 5 burner Kenmore with the "turbo boil" 18,200BTU front burner, and a convection oven, this baby gets it done and is such a welcome change.
Take some veggies, I normally use bell peppers, onion, zucchini, celery, and sometimes a bit of cabbage and carrots. Then you need some garlic, so sweet chili sauce (I normally use franks, but ran out) some sriracha, some salt and pepper, powered ginger, some soy vey teriyaki and the meat of your choice. I've used chicken, shrimp, and this time beef
Slice veggies. I did this in my japanese mandolin.
Get all the sauce ingredients together.
Build the sauce. Use the most of the Sweet chili, a good bit of garlic, salt, pepper, ginger, and sriracha to taste. The sriracha obviously controls the heat.
Then add the Soy Vey Teriyaki. The amount of Teriyaki controls the sweetness.
Fire up your wok, on as high as of temp as you possibly can, this is on my 18,000BTU burner.
While the pan is heating whisk the sauce.
Slice your meat thin.
Season with salt pepper and ginger.
Add some oil to the wok.
Toss in the meat. It should be hot as hell, loud, and splattering like crazy.
Keep stirring, this is stir fry, not stare fry.
Once meat is 80% done add veggies.
Add in just about 20% of the sauce
Stir, stir, stir!
To help steam the veggies a bit give it a squirt of water.
Once the veggies are done, drain liquid if you have too much, them add the Udon noodles. (when shopping you want the udon noodles that are packaged wet, not dry).
Add remainder of the sauce.
Stir stir stir!
Once noodles are up to temp, kill the heat and serve it up.
Don't know why, but the pics turned out shitty on this one.
First off let's start off with my brand new stove which I love, since we moved a year and a half ago I've been cooking on a piece of shit glasstop which I hated. I finally got the time to run a gasline and get this baby in. It's a 5 burner Kenmore with the "turbo boil" 18,200BTU front burner, and a convection oven, this baby gets it done and is such a welcome change.
Take some veggies, I normally use bell peppers, onion, zucchini, celery, and sometimes a bit of cabbage and carrots. Then you need some garlic, so sweet chili sauce (I normally use franks, but ran out) some sriracha, some salt and pepper, powered ginger, some soy vey teriyaki and the meat of your choice. I've used chicken, shrimp, and this time beef
Slice veggies. I did this in my japanese mandolin.
Get all the sauce ingredients together.
Build the sauce. Use the most of the Sweet chili, a good bit of garlic, salt, pepper, ginger, and sriracha to taste. The sriracha obviously controls the heat.
Then add the Soy Vey Teriyaki. The amount of Teriyaki controls the sweetness.
Fire up your wok, on as high as of temp as you possibly can, this is on my 18,000BTU burner.
While the pan is heating whisk the sauce.
Slice your meat thin.
Season with salt pepper and ginger.
Add some oil to the wok.
Toss in the meat. It should be hot as hell, loud, and splattering like crazy.
Keep stirring, this is stir fry, not stare fry.
Once meat is 80% done add veggies.
Add in just about 20% of the sauce
Stir, stir, stir!
To help steam the veggies a bit give it a squirt of water.
Once the veggies are done, drain liquid if you have too much, them add the Udon noodles. (when shopping you want the udon noodles that are packaged wet, not dry).
Add remainder of the sauce.
Stir stir stir!
Once noodles are up to temp, kill the heat and serve it up.
Here is another quick one. These are some ribeyes I made friday that turned out killer.
I did this one using my Lodge cast iron grill/griddle.
I popped the grill into the oven and set it to heat up to 500 degrees. Once heated let the grill stay in there another 15 minutes while you prep the steaks.
Once of the biggest mistakes people make when cooking steak is not letting them rest. You need to let them rest BEFORE and after cooking. I pulled these out of the fridge 3 hours before I cooked them to let them come up to room temp.
Rub with some olive oil.
Give them a good coating of real salt and fresh ground pepper. (Yes EP, that is the grinder you recommended)
Pull the grill out of the oven, and place it on the stovetop on as high as you can crank it. Toss the steaks on, and DO NOT TOUCH for 4 minutes.
After 4 minutes of sitting on the grill on the stovetop, flip once add a pat of butter to each, and toss back into the oven.
Leave them in the oven for 3 minutes, then pull them out, off the grill and let them rest for 5 minutes.
I didn't get any plated pics of these babies, they didn't last long enough, but I topped them with some balsamic sautéed onions and they were gone.
I did this one using my Lodge cast iron grill/griddle.
I popped the grill into the oven and set it to heat up to 500 degrees. Once heated let the grill stay in there another 15 minutes while you prep the steaks.
Once of the biggest mistakes people make when cooking steak is not letting them rest. You need to let them rest BEFORE and after cooking. I pulled these out of the fridge 3 hours before I cooked them to let them come up to room temp.
Rub with some olive oil.
Give them a good coating of real salt and fresh ground pepper. (Yes EP, that is the grinder you recommended)
Pull the grill out of the oven, and place it on the stovetop on as high as you can crank it. Toss the steaks on, and DO NOT TOUCH for 4 minutes.
After 4 minutes of sitting on the grill on the stovetop, flip once add a pat of butter to each, and toss back into the oven.
Leave them in the oven for 3 minutes, then pull them out, off the grill and let them rest for 5 minutes.
I didn't get any plated pics of these babies, they didn't last long enough, but I topped them with some balsamic sautéed onions and they were gone.
Hunter711
Come and take them!®
You got me thinkin' "Steak & Eggs" for breakfast Jason! "thumbsup""thumbsup"
Look's mighty tastey bud.
Look's mighty tastey bud.
XSRCdesign
I wanna be Dave
That shit looks good Jason.
You would've surprised how many people I've had to "fix" how they cook steaks..
Nice stove too that center section looks perfect for that.
You would've surprised how many people I've had to "fix" how they cook steaks..
Nice stove too that center section looks perfect for that.
wings_of_fire
Quarry Creeper
Build the sauce. Use the most of the Sweet chili, a good bit of garlic, salt, pepper, ginger, and sriracha to taste. The sriracha obviously controls the heat.
Then add the Soy Vey Teriyaki. The amount of Teriyaki controls the sweetness.
The detailed explanation with pic for every step was just perfect"thumbsup"
I like the way you are fine tuning the sauce.
XSRCdesign
I wanna be Dave
This is normal today right? 
Mmm, Turkey. Sadly this year I won't get any. Stuck at work all day, 6:30am to 8pm.
CrawlinMike
RCC Addict
XSRCdesign
I wanna be Dave
Yeah so I carved into it before I snapped a pic..
Anyone have any recommendations for a digital meat thermometer? I'm tired of buying probes for my igrill... At 20 bucks a pop they only last a couple uses before they crap out..
Was a busy day, spent all day cooking and it turned out just me and the girlfriend were the only ones I was cooking for. Oh well more for me.
All the usual suspects came to play today.
Anyone have any recommendations for a digital meat thermometer? I'm tired of buying probes for my igrill... At 20 bucks a pop they only last a couple uses before they crap out..
Was a busy day, spent all day cooking and it turned out just me and the girlfriend were the only ones I was cooking for. Oh well more for me.
All the usual suspects came to play today.
special agent
Rock Crawler
Here in Hawaii today we're getting flooded with rain. No bbq'in today for me so I guess its in the kitchen. Our pupu or figure food. Some spam wrapped with bacon covered in brown sugar.
For dinner still cooking:
Got some ribs and in the crockpot it goes
Also did some baked beans.
For dinner still cooking:
Got some ribs and in the crockpot it goes
Also did some baked beans.
