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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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1059 clicks; posted to Main » on 16 May 2013 at 5:00 PM (47 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-16 05:19:57 PM
I made a really awesome sandwich once.

Found some butterflied pork chops in the fridge and decided to make a kick ass sandwich. I dipped the pork in egg, then flour and deep fried. I added swiss cheese, mayo, deli mustard, and romaine lettuce all on a kiasier roll.. Then I figured I needed bacon. I went to toss some in the pan, then saw the egg and flour sitting there, so I breaded and deep-fried the bacon as well. It was awesome. I only made it once because I could feel my heart slowing down as I ate it.
 
2013-05-16 05:21:08 PM
My chili: I used to have a waiting list for my annual chili supper. Haven't held one for about 20 years

My chicken pasta salad: I use a homemade boiled salad dressing that starts out with cider vinegar

My Yule Log cake: Many have told me it is the most realistic they have seen and best tasting.
 
2013-05-16 05:22:30 PM
Teriyaki beef from scratch. Not the viscous, syrupy swill from your local teriyaki joint, but shaved shortrib grass-fed beef simmered in mirin, tamari, and sake.

Or maybe the huckleberry cream pie.
 
2013-05-16 05:23:01 PM
Well, I make a pretty good Chicken With 40 Cloves of Garlic.
 
2013-05-16 05:23:08 PM
So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.
 
2013-05-16 05:23:20 PM

Shostie: I guess I would want to be remembered as a guy who managed to follow simple instructions most of the time.


That has happened to me twice.

Once with crab cakes.  I know I used a combination of 3 recipes, but I have been unable to duplicate the results.

Another was with marinated flank steak for fajitas.
 
2013-05-16 05:24:04 PM
I make a lot of things pretty well, but a truly damn awesome daube de boeuf provencal (Southern French beef stew). It's got a lot of onion, garlic, carrot, wine, fresh thyme and rosemary in it. Oh, and beef too.

My slow-cooked pork loin chops in osso buco-style sauce is a newer creation that I'm digging.
 
2013-05-16 05:25:30 PM
Coconut Rum Grilled Shrimp
 
2013-05-16 05:26:01 PM
I will be remembered for a modification to fast food.

You take a huge order of Papa John's chicken wings, swoosh them around in the juice they come in until they're really soupy. Put them on wire racks on foil covered pizza pans. Put them under the broiler about 3 inches away and broil for about 5 minutes until almost dry and turning black at the edges. Turn them over and broil another 5 minutes or so until almost dry and turning black at the edges. Remove from oven and cool for 10 minutes. They should look dry and carmelized and black here and there.

/I make bread from scratch, yogurt, lots of things...but my modified Papa John's wings are the only thing that gets eaten at card games.
 
2013-05-16 05:27:34 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.




If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.
 
2013-05-16 05:28:03 PM
I had a Korean babysitter when I was very young and she used to make  Chap Chae.  I've made it and it's awesome, but it still doesn't come out as good as Oknan's.


 encrypted-tbn1.gstatic.com
 
2013-05-16 05:29:24 PM

FormerJanitor: Coconut Rum Grilled Shrimp


Recipe?
 
2013-05-16 05:29:51 PM
Deep fried Cajun turkey.
Pumpkin Pie Ale.
 
2013-05-16 05:30:08 PM

dodecahedron: 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.

If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.


I concur with these suggestions... but make sure the shallot really is small.

Also, try adding a little fresh parsley to the mix.
 
2013-05-16 05:31:05 PM
The caramel no-bake cookies I make around Christmas every year. Extremely popular and nearly everyone who tries them asks me for the recipe.
 
2013-05-16 05:31:22 PM
Crockpot Chili.
 
2013-05-16 05:31:51 PM

James!: I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(


I too make a really good guacamole. If I'm to be remembered, though, I'd like it to be by people who put tomatoes in their guacamole, because I'm haunting the shiat out of them. Prefereably while shaving or on the can.
 
2013-05-16 05:32:59 PM
I make just a couple of good things, but my only unique thing was Kahlua Cocoa krispie treats.  Basically i simmered down some kahlua to syrup and added it to the marshmallow for the cocoa krispies. It actually made them too soft at room temperature, they were better when pulled right from the fridge.  But it made for an interesting potluck BBQ dish.
 
2013-05-16 05:33:40 PM

CitizenTed: So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.


Try using th bumble bee tuna in olive oil
 
2013-05-16 05:34:28 PM
My Bacon Potato Cake with bacon, potato, spicy sausages, and bacon...
 
2013-05-16 05:34:59 PM
Cut a medium eggplant lengthwise into half inch steaks. Make a batter of corn meal, flour, white wine, egg, milk, salt and pepper. Batter the eggplant steaks. Heat some olive oil and thin sliced fresh garlic in a cast iron skillet. Put the eggplant steaks into the oil and let them brown, then flip and repeat. While that is going on, heat up some of your favorite marinara sauce. Boil some linguini. After the eggplant was nice and brown on both sides, take them out of the skillet, dump the linguini into the remaining olive oil and mix it up. Put the eggplant on top of the linguini. Poured the pasta sauce over the eggplant. Add a thick layer of shredded parmesan, provolone and mozzarella cheeses. Stick the skillet in the oven at 350 until the cheese is all brown and bubbly and the pasta is nice and crispy around the edges. Serve with some wine of choice.
 
2013-05-16 05:36:56 PM
This one!
food.sndimg.com

Or alternatively,
food.sndimg.com

or even
images.media-allrecipes.com

Okay, my Black Forest cake attempts aren't as pretty, but they are delicious!

Here is a pretty good version of the recipe, though I've made a couple of types (one with a cherry/kirschwasser glaze over the chocolate frosting). You really do need to include Kirschwasser and cream to make the best ones, though.

http://www.food.com/recipe/authentic-black-forest-cake-schwarzwald-k ir sch-kuchen-343698
http://allrecipes.com/Recipe/Black-Forest-Cake-II/Detail.aspx

(These two are very similar, just different formats for the recipe.)
 
2013-05-16 05:37:31 PM
Pork country ribs in the slow cooker with just the right seasonings and cream sherry
 
2013-05-16 05:38:32 PM
I make a wonderful ricotta-lemon pancake, and I make them vegan.

It's a great recipe that I built myself from a non-vegan version.
 
2013-05-16 05:39:13 PM
Crumpets

Did fling the batter all over the kitchen at first, but they are farking awesome!
 
2013-05-16 05:39:48 PM
My kids would say my chicken pot pie: http://www.box.com/s/w2wrajem55ldqo69x654 mostly because they keep asking for it a couple times a month.
I'm fond of my grilled marinated shrimp, which I think I posted in the seafood thread a couple weeks back:

Marinade:
2 cups olive oil
3 - 4 sprigs fresh rosemary
4 - 5 cloves garlic, lightly crushed
3 - 4 sprigs fresh thyme
1 Tbsp. hot paprika

Combine all ingredients in a saucepan and heat over medium low heat until you just hear the sizzle.  Remove from heat, let cool, strain out solids.

Baste:
2 sticks butter, melted
Juice of 1 - 2 limes
4 - 5 turns szechuan pink pepper

Shrimp:
2 pounds cleaned and peeled shrimp, no smaller than 21-30 size

Peel and devein shrimp
Place in ziplock bag with cooled marinade
Place in refrigerator 4 hours to overnight
Remove shrimp from marinade and thread onto skewers
Grill over medium high heat, turning and brushing with butter baste frequently (use a LONG handled brush or you'll find your arm hairs singed clean off)
 
2013-05-16 05:40:23 PM
My specialty is making reservations.
 
2013-05-16 05:41:38 PM
Roll steak.
Spaghetti chicken.
Chocolate truffles.
Oxtail stew.

Which recipe you want?
 
2013-05-16 05:41:50 PM

mrshowrules: CapeFearCadaver: My coquilles st jacques
Or my sausage and goat cheese stuffed red peppers
Or my spinach souffle stuffed portabelloes
Or my cheesey hash brown casserole
Or my lasagna
Or my sweet potato/cheese/rice casserole
Or my stuffed pablanoes
.....
I cook a lot

My Mom makes an awesome Coquille St. Jacques.  Very nice.


I bet she does ;)
 
2013-05-16 05:42:12 PM
Chocolate with minced habanero pepper.  Turkey and Guinness chili the day after Thanksgiving.  Fresh tomato and basil bruschetta.
 
2013-05-16 05:42:14 PM

CitizenTed: So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.




Fail!

No acid with fish? Pshaw.

Lemon or red wine vinegar. Celery, finely diced, or celery salt. Don't forget to omit the salt from above if you use celery salt. Pimento or the above diced dill, which is excellent.

Mash the shiat out of the tuna before adding anything wet. Add Mayo and mix before adding acid to avoid concentrated bits.

Serve on toast or crunchy hard roll.

/all salt comes from the sea
 
2013-05-16 05:42:16 PM

Diogenes: 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.


I loathe the idea of killing a deer but am considering it next season just to have a freezer full of delicious venison.  When a T-Bone costs $15 at the grocery store, tastes like nothing or worse, and is likely crawling with bacteria from the factory farm/slaughterhouse killing Bambi's mom seems an imminently reasonable alternative.  Maybe Elk?
 
2013-05-16 05:44:23 PM
chicken with paprika and dill, onions, mushrooms, sour cream/plain yogurt
chili
spaghetti sauce (meat of vegetarian)
mac and cheese
 
2013-05-16 05:45:56 PM
Chocolate Kahlua Cake

1 box of chocolate cake mix
1 3.8 oz box of chocolate putting mix
16 oz sour cream
3/4 c veg oil
3/4 c Kahlua
4 eggs, beaten
1 c chocolate chips
nuts, if desired

Beat eggs in mixing bowl.  Add all ingredients, except chips and nuts.  Add those last.
Bake in a greased Bundt pan for about 55 min at 350 degrees.  Use a toothpick skewer to test for doneness.
Let cook in pan about 10 min, then turn out onto a cake plate.
Garnish with powdered sugar or chocolate syrup.
Serve warm or cold.

Good stuff.
 
2013-05-16 05:46:06 PM
Seared scallops with arugula risotto.

Large scallops, seared golden on the edges over well oiled skillet, med high heat

Arugula risotto: Cook risotto as you would normally--adding chicken or vegetable broth (i prefer chicken broth or a combo) as the rice soaks it up.  Put the arugula in a vegetable chopper with chopped garlic and blend, adding olive oil slowly to thicken the paste, much like you would prepare a pesto. (I have thrown in some pine nuts into this mix, with pleasant results).  The mixture should be a bright evergreen, thick but with no chunks or leaves, when you are finished.  Incorporate this into the risotto at the last minute, when the risotto is fully cooked, and resting on low heat--I like to add fresh grated parmesan for a salty kick and good consistency.

spoon risotto on plate, place scallops on top with an arugula leaf, serve with a chilled glass of Grillo, and panties will drop.

Don't have a pic of mine, and everything i saw on GIS was paltry in comparison.
 
2013-05-16 05:47:02 PM
Also, my Hot Foom Wings.  I know Buffalo purists who have called me out on the breading, but I'm less about regional pride (I'm from Seattle anyway) than I am about that tasty crunch on the outside, and the way it holds on to lots of sauce.

Dredge:
2 C. flour
1 C. grated parmesan (this is the only excuse to have the green-can cheap stuff in your pantry)
1 Tbsp. hot paprika
1.5 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. cayenne powder

Hot Foom Sauce
1 C. Franks Red Hot sauce
1/2 C. white vinegar
1 Tbsp. hot paprika
1 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. cayenne powder
1/2 stick butter

Warm over low heat in a saucepan while wings are baking

Wings:
2 - 3 pounds chicken wing pieces (about 16-20 pieces total)

Preheat oven to 450 F.
Separate wing pieces, rinse and pat dry
Toss in prepared dredge mixture
Spread on baking sheet, leaving space between each piece
Bake at 450 for 45 minutes, turning once halfway through
Toss cooked wings in warm sauce, until sauce thickens and clings to the wing pieces
Enjoy with fresh blue cheese dressing: https://www.box.com/s/ob4j9mvwjky436ikqkqn
 
2013-05-16 05:47:27 PM
I was making a raspberry cheesecake one time, but after pouring most the ingredients together I found that my mixer was broken.  To get around this problem I put one of the metal beater into my cordless drill.  Worked fine.  Tasted good.
 
2013-05-16 05:47:59 PM

bingo the psych-o: Chocolate Kahlua Cake

1 box of chocolate cake mix
1 3.8 oz box of chocolate putting mix
16 oz sour cream
3/4 c veg oil
3/4 c Kahlua
4 eggs, beaten
1 c chocolate chips
nuts, if desired

Beat eggs in mixing bowl.  Add all ingredients, except chips and nuts.  Add those last.
Bake in a greased Bundt pan for about 55 min at 350 degrees.  Use a toothpick skewer to test for doneness.
Let cook in pan about 10 min, then turn out onto a cake plate.
Garnish with powdered sugar or chocolate syrup.
Serve warm or cold.

Good stuff.


Chocolate PUTTING???  Ohdammitsomuch, that should be PUDDING of course.
 
2013-05-16 05:48:02 PM
FREEDOM ONION SOUP:
This is a bastardized version of French Onion soup. The name's a bit of a joke on the "freedom fries" thing, and also because after the French see what I'm doing with this project, they'll probably want their name taken out of the credits.

You'll need:
1 Can French Onion Soup
1 Bag shredded mozzarella
1 Pound ground beef
6 strips bacon
Onion Powder
White Bread
A Toaster
A Blender
A Skillet
A Toaster Oven
A big spoon


let's begin:

SOUP:
In a skillet, cook the bacon until it's crispy. Break it up into pieces.
Add the ground beef to the pan, and 1 Tablespoon of onion powder.
Cook this until it's all browned up nicely.
Open the soup. Pour it into the blender.
Liquefy until completely smooth.
Pour your now liquefied soup into the pan. Cover and simmer 10min.

TOAST:
Toast slices of white bread in the toaster until golden brown.
Take the toast out of the Toaster (this is where it gets tricky) and put your toast on the Toaster Oven baking tray. Top it with mozzarella Cheese.
Toast your toast a second time, in the toaster oven, to melt the cheese and brown it up a bit.
(repeat as necessary, two slices per person)

ASSEMBLY:
Your ten-minute simmer should be nearly done. When it is, take the lid off your skillet. stir, and remove from heat.
Ladle soup into bowls. Top with excess mozzarella cheese. Put two slices of "cheezy bread" on the side for dunking.
And there you have it.
 
2013-05-16 05:48:19 PM

DGS: Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one..


Rao's makes a pretty decent one. Not too much of this or that.
 
2013-05-16 05:48:29 PM
Vegetarian cannelloni is my weapon of choice. Serve it AFTER booty because he will be laid out like a mackerel after the meal.
 
2013-05-16 05:48:57 PM
I cook a lot.
Most of the time just winging it.
But the thing I am proudest of is my BBQ sauce.
BBQ means different things to different people...but most seem to like
my take.
MP
 
2013-05-16 05:49:01 PM
I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.
 
2013-05-16 05:49:37 PM
i do a lot of cookoffs, my favs so far have been my chili recipe and my bacon stuffed baklava recipe
 
2013-05-16 05:50:24 PM

wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.


Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.
 
2013-05-16 05:51:56 PM
Hot ham water.
 
2013-05-16 05:52:01 PM
My 'Jugheads' Sausage Bombs'
Pan sautee a big mess of green/red peppers and onions
set aside in a covered container when done
use the same pan and cook up some links of good hot Italian sausage
put one and a big heap of the peppers/onions over 2 slightly overlapped pieces of provolone on a poppy seed hoagie roll.
It'll be a mess. Take outside and eat.
 
2013-05-16 05:52:20 PM
Thanks to those of you sharing recipes in this thread. I'll share a success and a disaster just for the hell of it.

The good idea: This turned out to be incredibly greasy, but still tasty and effective. Some friends and I were making some cannabutter and decided to make part of it garlic butter and the other part cinnamon butter. The garlic butter was used as a sauce on a pizza which we topped with chicken, shrimp, roasted garlic, artichoke hearts, mozzarella, and parmesan. We used the remaining garlic butter on bread sticks. The cinnamon butter was used on some bread sticks which were also sprinkled with brown sugar and drizzled with icing.

As for the disaster story, one of the most disgusting things I have ever tasted was when I had the bright idea as a teenager to try combining coffee with Dr. Pepper.
 
2013-05-16 05:52:25 PM

StoPPeRmobile: /all salt comes from the sea


Except for rock salt from salt mines.
 
2013-05-16 05:53:06 PM
Egg and Bacon pie
 
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