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****Official Food/Recipe Thread*****

So I just posted in the last restaurant you ate at thread, which was for One More Noodle House which uses really solid bone broth in their dishes. It's right there in the China City Shopping Center, where the China City Supermarket is, where I typically buy my beef bones for making bone broth. So after I ate there I went over to the supermarket and bought 16lbs of beef bones, went home and started some bone broth. It's Friday afternoon right now and I'll be done with the bone broth Sunday afternoon. I'll use some of it for beef stew, some for beef chili and probably have enough for one more thing, besides getting about a year's supply (about 1qt) of tallow (rendered beef fat) that I use for cooking, usually for browning/searing beef.
 
Bulletproof said:
So I just posted in the last restaurant you ate at thread, which was for One More Noodle House which uses really solid bone broth in their dishes. It's right there in the China City Shopping Center, where the China City Supermarket is, where I typically buy my beef bones for making bone broth. So after I ate there I went over to the supermarket and bought 16lbs of beef bones, went home and started some bone broth. It's Friday afternoon right now and I'll be done with the bone broth Sunday afternoon. I'll use some of it for beef stew, some for beef chili and probably have enough for one more thing, besides getting about a year's supply (about 1qt) of tallow (rendered beef fat) that I use for cooking, usually for browning/searing beef.
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You just gave me the greatest idea ever. I freaking love ham gravy on mashed potatoes. If you haven't tried it you are not living. But, cooking a ham just to get the drippings is an expensive way of going about it. So, I checked the Springville butcher shop and lard (rendered pork fat) is only $1.89/lb. I bet they'll throw the bones in for free and then I can make the broth portion of the gravy.
 
Stoked said:
Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.
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This sounds pretty good. What does the heavy cream do?

I love soup because of the rich flavor profiles. I might make something similar to this for Murder Native Americans day. A sausage and lentil been knockoff version of Carabba's recipe.
 
franklin said:
This sounds pretty good. What does the heavy cream do?

I love soup because of the rich flavor profiles. I might make something similar to this for Murder Native Americans day. A sausage and lentil been knockoff version of Carabba's recipe.
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This is basically that sausage and potato soup at Olive Garden. The heavy cream just adds to the sauce.
 
Tried another new recipe.

Chicken and Veggie Pasta.

1 lb. cubed or strips of chicken
1 lb. Rotini
2 Carrots peeled and thinly sliced
1 Zucchini thinly sliced
1 Yellow Squash thinly sliced
2 Cups Chopped kale
2 Tbsp. Olive Oil
2 Tsps. Salt
2 Tsps. Pepper
2 Tsps. Oregano
2 Cloves Garlic - minced

Cook pasta normally.

Heat a pan with 2 Tbsp. of olive oil. Add chicken, 1 tsp. salt, 1 tsp. pepper and 1 tsp. oregano. Sautee. When chicken is done remove from pan. Add carrots and sauté about 3 minutes. Then add Zucchini and Yellow Squash. Sauté till veggies are translucent. Then move veggies aside and add garlic directly onto the pan. Sautee for about 30 seconds - 1 minute. Then mix with veggies. After that you add the Kale along with the remaining Olive Oil, Oregano, Salt and Pepper. Sautee until the kale starts to wilt. Then add the cooked chicken and pasta. Stir and sauté till heated through and veggies are cooked to taste.

At this point I pushed all the food in my pan to the sides which made a circle in the middle of the pan. I added a generous spoon full of butter and let it melt. Then I mixed the food and butter and served.

Delicious. And I only used 2 pans which is nice.
 
So in the "Last restaurant" thread franklin mentioned Chiu Chow Chili Oil.

It's delicious!

I've bought the Lee Kum Kee version and made my own twice.

I used this recipe: http://thewoksoflife.com/2016/03/homemade-chiu-chow-sauce/

First time I used fresh Fresno chilis and dried De Arbol chiles. Not bad. The second time I went to the China City Market on 33rd and State and got fresh Thai chilies and Sichuan chili powder. I used way more Thai chilis than the recipe calls for, and more salt, and a little more soy, but it's really really good.

I've been on a diet since May and lately I've been making about a quart of homemade hummus every week to snack on. I add some of the chili oil to my hummus and it's amazing.
 
Came across this today:



Certainly not into the bumpkin movement. Certainly into the recipe. Don't really need the grill... tbh. But I could see it being fun.

THE INGREDIENTS YOU’LL NEED:
  • Frozen Pie Crusts – 2 (9” each or make your own )
PIE FILLING:
  • Pure Pumpkin – 1 can, 30 oz.
  • Evaporated Milk – 1 ½ cans, 18 oz.
  • Eggs – 4
  • Sugar – 1 ½ cups
  • Salt – 1 teaspoon
  • Ground Ginger – 1 teaspoon
  • Ground Cloves – ½ teaspoon
  • Fireball Cinnamon Whiskey – 6 oz.
FOR SERVING
Whipped Cream
DIRECTIONS:
“AND IT’S REAL EASY TO DO!”
GETTING READY
1. Bring grill temperature up to 400 degrees Fahrenheit.

CRUSTS:
2. Follow directions on package of frozen pie crusts.
3. Using a fork, poke small holes all around pie crust.
4. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill.
5. Be sure to follow cooking times on the package of your frozen pie crusts.
6. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.

PIE FILLING:
7. Crack eggs and put in a mixing bowl.
8. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
9. Thoroughly mix ingredients.
10. Pour mixture to the top of each pie crust.

MAKING
11. Grill temperature should be 325 degrees Fahrenheit.
12. Place pies on grill opposite hot coals.
13. Cover grill and cook for 25-30 minutes.
14. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking.
15. Cover grill and cook for another 20-25 minutes.
16. Remove cover and check pies for doneness. Place a tooth pick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. If you don’t have a toothpick, use your Old Hickory knife to check.

FINALIZING
17. Set pies on cooling rack to cool down.
18. Cut pies for serving.

SERVING
19. Top with whipped cream.
20. Sit back, relax, and enjoy!
 
We started a Biggest Loser contest at school today. $25 to enter. The person who loses the biggest percentage of their weight takes home all the money.

I had two bottles of water, a Gatorade, half a bottle of chocolate milk, a bagel with cream cheese, a slice of banana bread and a slice of carrot cake all between 7am-9:45am without going to the bathroom so I came in at 222. I’d love to get below 195 but I doubt that will happen.
 
gandalfe said:
OMG this. I have complained about this before. I do mine in the Crockpot and then freeze them.

http://www.slate.com/articles/life/...how_long_they_take_to_caramelize_.single.html
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5 minutes is the default time people say stuff takes.

It is a HUGE pet peeve of mine.

I have a saying, I use it when someone asks me to do something and says "It'll only take 5 minutes."

That saying is: "Nothing takes 5 minutes. Nothing!"

Then I like to tell them that just because they can say what the task is in 5 seconds doesn't mean the task takes 5 minutes.

I also really hate when people are explaining how to do something and say they can do it in x amount of time, when I've done the same thing dozens of times and it easily takes me 4x as long. It happens on the homebrew website a lot. This guy cleans his kegs in 15 min. Um, no you don't. You can't fill a keg with water and cleaning solution in much less time than that. And that's one step of a process that has at least 6 steps if you're just doing the very most basic things needed. I set aside the better part of an afternoon to clean kegs, I usually do 4 of them at a time, but I spend a few hours doing it. Then someone is telling someone who's new to kegging that they clean their kegs in 15 min. I want to ****ing kick them in their teeth, honestly.
 
Just made good old Shepard’s pie.

Minced half an onion and two garlic cloves. Sautéed in butter. Then a pound of ground beef and seasoned. When that was cooked I added 1/2 can tomato paste and 3/4 can tomato soup. Cooked through, well mixed. 1 1/2 cans green beans. Cook through. Place in 9x13. Cover with mashed potatoes. (I add butter, milk, sour cream and salt and pepper to my potatoes). Cover dish with foil. I did 25 min and 375. Took out uncovered and topped with shredded cheddar.

Was pipping hot and delicious. Sometimes you just need the comfort food you grew up with.
 
Stoked said:
Just made good old Shepard’s pie.

Minced half an onion and two garlic cloves. Sautéed in butter. Then a pound of ground beef and seasoned. When that was cooked I added 1/2 can tomato paste and 3/4 can tomato soup. Cooked through, well mixed. 1 1/2 cans green beans. Cook through. Place in 9x13. Cover with mashed potatoes. (I add butter, milk, sour cream and salt and pepper to my potatoes). Cover dish with foil. I did 25 min and 375. Took out uncovered and topped with shredded cheddar.

Was pipping hot and delicious. Sometimes you just need the comfort food you grew up with.
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Wish my family would eat stuff like this. Every single one would gripe. This isnt something I'd ever order at a restaurant but making it and eating it once a year is fun to me. Goulash, pot pie... easy to make and adds variety. Bitch and moans tho.
 
idestroyedthetoilet said:
Wish my family would eat stuff like this. Every single one would gripe. This isnt something I'd ever order at a restaurant but making it and eating it once a year is fun to me. Goulash, pot pie... easy to make and adds variety. Bitch and moans tho.
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It’s my 16 year olds favorite. So we have it a lot more often than once a year. First time I’ve made it though.
 
Wes Mantooth said:
We started a Biggest Loser contest at school today. $25 to enter. The person who loses the biggest percentage of their weight takes home all the money.

I had two bottles of water, a Gatorade, half a bottle of chocolate milk, a bagel with cream cheese, a slice of banana bread and a slice of carrot cake all between 7am-9:45am without going to the bathroom so I came in at 222. I’d love to get below 195 but I doubt that will happen.
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Down 18.2 pounds.
 
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