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(Fark)   Fark Food Thread: Looking back over all you've made, tell us... what recipe do you want to be remembered for? Difficulty: That didn't end in disaster   (fark.com) divider line 236
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1064 clicks; posted to Main » on 16 May 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-16 03:24:55 PM  
My chicken curry.  It's a PITA sourcing, toasting, and grinding all of the spices and peppers, but when it's done it's awesome.
 
2013-05-16 03:25:48 PM  

flucto: Diogenes: venison

Only animal made entirely of liver.


I grew up in Hunterdon County, NJ.  One of the healthiest white-tail populations around.  Fed on corn and soybean.  Dad and I used to hunt.  Wasn't gamey at all.  And especially not when I got done with it in that scallopine.
 
2013-05-16 03:26:16 PM  

DGS: GladGirl: My brownies will change your life.

Sign me up.


Ok, but be prepared to invest in some roomier pants.

INGREDIENTS
1/3cup Dutch-processed cocoa
1 1/2teaspoons instant espresso (optional)
1/2cup plus 2 tablespoons boiling water
2ounces unsweetened chocolate , finely chopped (use serated knife edge to shave)
4tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2large eggs
2large egg yolks
2teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6ounces bittersweet chocolate , cut into 1/2-inch pieces

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling, make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.


You must let it cool completely. Much gratitude and fatitude owed to Cook's Illustrated.
 
DGS [TotalFark]
2013-05-16 03:28:08 PM  

GladGirl: DGS: GladGirl: My brownies will change your life.

Sign me up.

Ok, but be prepared to invest in some roomier pants.

INGREDIENTS
1/3cup Dutch-processed cocoa
1 1/2teaspoons instant espresso (optional)
1/2cup plus 2 tablespoons boiling water
2ounces unsweetened chocolate , finely chopped (use serated knife edge to shave)
4tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2large eggs
2large egg yolks
2teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6ounces bittersweet chocolate , cut into 1/2-inch pieces

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling, make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch sq ...


Thanks!
 
2013-05-16 03:29:18 PM  
Damn good chicken soup.
 
2013-05-16 03:30:11 PM  
Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.
 
2013-05-16 03:31:53 PM  

DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?


2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.
 
2013-05-16 03:37:58 PM  

My pot roast, my stews, and my roasted garlic ball.


Garlic ball recipe:

Whole ball of garlic, peel off as much of the skin/paper as possible without pulling cloves off. Cut the top off the ball.

Place ball face down into foil shaped into a bowl with a few tablespoons of olive oil, along with some sliced onion rounds and julienned bell peppers. Season with a touch of salt, fold up sides and twist foil closed.


Toss on a corner of a warming grill and leave there for 30-40 minutes, or cook in your oven at 300-350 for the same amount of time. Open foil and remove the now roasted garlic and let cool for a few minutes so you can handle the cloves and squeeze the garlic out onto whatever you want.


Goes great on all kinds of things from breads to steaks and burgers.

 
2013-05-16 03:38:42 PM  

Diogenes: French Potato Salad


OK, I just have to ask..... what the hell is this, because I think I might want in on it.
 
2013-05-16 03:41:02 PM  

dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.


It probably had cream, white wine and butter in it, would be my guess.
 
DGS [TotalFark]
2013-05-16 03:45:53 PM  

Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.


Excellent, thanks!
 
2013-05-16 03:51:55 PM  

dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.


Red skinned potatoes.  No mayo -- instead a dressing with course ground mustard, lemon juice, olive oil, fresh chives, and finely chopped shallots.  Depending on when you intend to serve it, you can either mix in crumbled bacon, bleu cheese, and grated hard-boiled egg (serving soon), or top it to mix in (serving later).

When I serve later, like bringing it to a picnic, I'll take the cheese, bacon, etc. and some extra chives and make stripes across the top. It's a pretty presentation.
 
2013-05-16 03:53:28 PM  

CapeFearCadaver: dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.

It probably had cream, white wine and butter in it, would be my guess.


That's the version I make for myself.  Too good for the bourgeoisie!
 
2013-05-16 04:02:16 PM  

dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.


And one of my only really original recipes is my buffaloaf, which is amazing.  I combined parts of 3 different recipes to make it just right.
farm9.staticflickr.com
 
2013-05-16 04:04:11 PM  
dolphkhan:

I Googled a bit and this one is about as close to my recipe.  Forgot that I do the honey, too.  I like lemons so I don't use the cider vinegar, but that doesn't sound bad.
 
2013-05-16 04:07:42 PM  

DGS: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

Excellent, thanks!


Also, don't limit yourself to traditional pesto.  You can do spinach pesto:
farm3.static.flickr.com
or a sun-dried tomato pesto for variety.
 
2013-05-16 04:10:33 PM  
Chicken and chanterelles in lemon thyme cream sauce.

/I miss being able to have my own herb garden...
 
2013-05-16 04:17:13 PM  

ahab: dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.

And one of my only really original recipes is my buffaloaf, which is amazing.  I combined parts of 3 different recipes to make it just right.
[farm9.staticflickr.com image 640x427]


I made this a couple of months ago, and it was amazing. It's in my arsenal, but I do prefer something a tad lighter. I couldn't even finish my mashed potatos, and that never happens!

Diogenes: dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.

Red skinned potatoes.  No mayo -- instead a dressing with course ground mustard, lemon juice, olive oil, fresh chives, and finely chopped shallots.  Depending on when you intend to serve it, you can either mix in crumbled bacon, bleu cheese, and grated hard-boiled egg (serving soon), or top it to mix in (serving later).

When I serve later, like bringing it to a picnic, I'll take the cheese, bacon, etc. and some extra chives and make stripes across the top. It's a pretty presentation.


Aaaaand this is why I'm never afraid to look stupid by asking questions. Thank you!
 
2013-05-16 04:18:18 PM  
Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.
 
2013-05-16 04:19:40 PM  
My chicken noodle soup is amazing- the secret is using parsnips and lightly sauteeing the veggies first.

I get lots of requests for my fried pork chops- the secret to those is soaking them in milk for awhile and using some corn starch in the breading.
 
2013-05-16 04:24:31 PM  

Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.


It sounds gross, but I've totally done it.  I preferred to think of it as Thai food.
 
2013-05-16 04:25:33 PM  

mrshowrules: boiled dinner, awesome (do people know what that is?)


That's how they "cook" at Applebees, right?
 
2013-05-16 04:44:34 PM  

Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.


I think a lot of college kids go through this.  I once made PB&J Ramen.
 
2013-05-16 05:02:57 PM  

bulldg4life: DGS: mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)

Not a clue... elaborate?

Put corned beef or a picnic ham in a crock pot with cabbage and other vegetables. Cook for a while. Serve.


New England boiled dinner.
 
2013-05-16 05:03:51 PM  
My world famous "hot dogs with ketchup" recipe.

It's very popular, here on FARK.
 
2013-05-16 05:04:05 PM  

Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.


I cracked so many damn eggs into so many damn pots of ramen. Also a dash of hot sauce because I needed more sodium.
 
2013-05-16 05:05:49 PM  

Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.


Who eats plain ramen?   Frozen vegetables, slice up some meat, add a hard boiled egg, some fresh mushrooms

Never ate ramen plain
 
2013-05-16 05:08:39 PM  
Chocolate roll (family recipie)
Guacamole
Peppermint Brownies
Pizza dough from scratch
Turkey gravy from scratch

We need a fark food tab and keep these threads in an archive. I know I'm missing some awesome recipies from people.
 
2013-05-16 05:08:54 PM  
I make a mean eggplant parmesan:

lh4.googleusercontent.com
 
2013-05-16 05:09:08 PM  

ahab: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

It sounds gross, but I've totally done it.  I preferred to think of it as Thai food.


If I'd only had the spices... it WAS pretty gross.
 
2013-05-16 05:09:40 PM  
Olddinosaur's deadly chip dip:

1 Can minced clams;

2. One tub 8 Oz. sour cream.

That is all.
 
2013-05-16 05:10:23 PM  
Pizza-lasagna .  Best of both worlds.

Crust, couple layers of noodle's and lasana innards,  top with pepperoni and any other pizza toppings.  Shove into head, declare victory.
 
2013-05-16 05:10:53 PM  
My salad and I stuff a killer sausage ...  if you know what I mean.
 
2013-05-16 05:11:13 PM  
my pot roast and creamed potatos. both of them are family recipes stretching back far into the old country
 
2013-05-16 05:11:33 PM  

weiserfireman: Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.

Who eats plain ramen?   Frozen vegetables, slice up some meat, add a hard boiled egg, some fresh mushrooms

Never ate ramen plain


You sound rich ;)
 
2013-05-16 05:11:52 PM  
My two hot sauces. One is strawberry-habanero, the other is chipotle-garlic.

I call them "Blazin' Aunt Beru" & "Smokin' Uncle Owen"
 
2013-05-16 05:12:32 PM  
I made a really nice Shrimp Arrabiatta once.  Used the shrimp shells to make a stock, then steeped sundried tomatoes in the stock to rehydrate.  Added the tomatoes and stock to a mix of sauteed vegetables (onions, peppers, squash) and pureed it.  Added red pepper, cayenne, and chiles for heat.  Turned off the burner and added the shrimp so that they'd heat through.  Poured over spaghetti and topped with feta.

Yum.
 
2013-05-16 05:13:07 PM  
'Twas in grade school for home economics when my teacher was impressed with my apple pie.
 
2013-05-16 05:14:12 PM  
Just about everything else Ive screwed the pooch on.
still I will be rememberd as a talented kickboxer.
and so far Im on track to be rememberd as a good father.

sure can drink with the best of em to
 
2013-05-16 05:15:21 PM  
1.75 liter of 10 proof vodka
6 liters ginger ale
48 ounces orange juice
24 ounces lemon juice

Mix all in 3 gallon cooler and call up friends to come over
 
2013-05-16 05:15:29 PM  
RIBS

Preheat the oven at 225f.

In a dutch oven(pot) add 1/2 can of beer.

1 tbs liquid smoke

1 tbs Vegeta

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

6 to 10 garlic cloves

Lay the ribs in the pot and sprinkle one tsp each...

vegeta

black pepper

onion powder

garlic powder

Sea salt

savory

paprika

Seal the dutch oven with foil and place the lid on to make it air tight.

Put it in the oven and let it cook for 2 1/2 hours.

(1 1/2 to 2 hours for baby back ribs.)

Start the grill half an hour before the ribs are done.

When they're done take them out,

remove the foil and let them sit for a couple of minutes.

Meanwhile, get about 1 1/2 cups of your favorite BBQ sauce ready.

Time for the grill...

You'll need some large tongs and a long BBQ brush.

Take your favorite BBQ sauce and brush it on the ribs.

With the tongs, lift the ribs out and slap em on the grill (sauce side down).

Then brush on more sauce. After a minute or so, flip em and sauce again.

Keep going until all the sauce is gone.

DONE...

PS: Vegeta can be found at any European market.
 
2013-05-16 05:16:54 PM  

Diogenes: I make the best Swiss cheese fondue.  But it's not my recipe - Aunt Lotti's.  Who lives in Bern.


i have a swiss uncle who lives near lausanne who said <and he looked to make sure no one could hear> that the best fondues are made by men.  it takes such consistency of method, that the fact women have periods, they can never maintain that level of consistency.

he was joking, so don't drop the bomb on his head.  but, his fondue was awesome.  he could have said it was made from dead babies and i would have stopped asking questions after i tasted it.

/ he never told me his secret recipe.  he said, it would be lost on me, since I only lived in switzerland for a year, and it would be a disservice to the recipe if i ever tried to make it anywhere else, since the cheese would not be as good.
 
2013-05-16 05:17:08 PM  
I once purred raw squid with egg whites (seasoned to taste) then poached a real salmon like co ho, nothing farm raised in white wine, just for a tish. Then take your squid mousse and pipe it on top of the fish then bake to finish. It was awesome, I called my twice baked salmon. The squid crisps up nice, the inside is super moist and if your ever had co ho, you know how that stuff is.
 
2013-05-16 05:17:35 PM  
Mushroom Rissotto (hard to get good risotto at a restaurant because it takes 25 to 30 minutes to cook, not counting prep).
Pizza -- because I make my own dough (secret is using beer and honey), then bake it in a cast iron pan which I preheat on the stovetop with the pizza in it (same end result as a pizza stone except you don't have to spend an hour heating the pizza stone and then transferring the pizza to it).
 
2013-05-16 05:18:38 PM  
4.bp.blogspot.com
 
2013-05-16 05:19:33 PM  
Hey you foodies, I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.

Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?

The wire is twice as thick as today's racks.
 
2013-05-16 05:19:36 PM  
Peanut butter and clam sandwich.
 
2013-05-16 05:19:46 PM  
My pumpkin cheesecake.
Potato salad.
Flan.
Irish soda bread.
Petit fours.
 
2013-05-16 05:19:51 PM  
Blueberry Alegría-chip cookies.
 
2013-05-16 05:19:54 PM  

DGS: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

Excellent, thanks!


If pine nuts are too expensive, I've found that unsalted, pan roasted sunflower seeds make an interesting substitute.
 
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