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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 (48 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-16 05:53:19 PM

gittlebass: bacon stuffed baklava


What sort of begging or bribing must one do to grab this recipe you speak of?
 
2013-05-16 05:53:48 PM
I did sous vide meatballs, cooked to a juicy medium-rare, that encapsulated a ball of garlic confit and liquid deconstructed gouda cheese. That came out pretty well.
 
2013-05-16 05:54:20 PM
Delay's chili. The recipe has been posted on Fark a few times with favorable reviews even by my purples. Yep, I'm good to go.
 
2013-05-16 05:54:29 PM

praxcelis: 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.


http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.html
 
2013-05-16 05:55:53 PM

thamike: StoPPeRmobile: /all salt comes from the sea

Except for rock salt from salt mines.




How did that salt get there? Old sea.
 
2013-05-16 05:55:57 PM

dodecahedron: FormerJanitor: Coconut Rum Grilled Shrimp

Recipe?


Melt two stcks of butter per pound of peeled raw shrimp in a sauce pan (make sure its big enough for the shirmp too.
add a cup of coconut rum, three or four cloves of garlic. let the mixture simmer for a few minutes. Add a quatered lime and squeeze it into the mixture.
Simmer for a few more minutes. If the mixture is too bitter add more rum, if its too sweet add more lime. Let the liquid cool to room temp and put the peeled shrimp in it.
Let the shrimp marinade for at least an hour. Put on skewers and grill till pink. Its really good.
 
2013-05-16 05:56:32 PM
Roast stuffed pork loin
Savory potatoes
My mushroom stuffed meatballs are fabulous.
Smoked pork ribs
Chili
Chicken and fetuccini with a roasted red pepper cream sauce
My cheesecake leaves people speechless.
 
2013-05-16 05:56:49 PM
dahmers love zombie:

Which recipe you want?

Oxtail stew.


asked and answered
 
2013-05-16 05:57:07 PM
I used to be called the "chicken queen", I used to fry a lot of chicken - at home.

But what I'll be remembered for is the time I
BURNED the No-Bake Cheesecake.
 
2013-05-16 05:58:46 PM
Oh also, here's a drink:

PLASTIC ORANGE:
Half and half - orange juice and orange soda.
 
2013-05-16 05:59:30 PM

praxcelis: 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.


Google: sous vide cooler hack . Requires a foam cooler and 140-150 degree tap water. Oh, and I recommend an actual vacuum sealer, I never had much satisfaction with getting air out of zip bags.
 
2013-05-16 05:59:47 PM

Theaetetus: praxcelis: 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.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.html


Well, thank you.  I will go spring for a plastic cooler forthwith...
 
2013-05-16 06:00:04 PM
I don't have any original recipes. I google what I want to make pick a recipe and make it.

I made the thanksgiving turkey a few years ago strictly following Alton Brown's method in an old Good Eats episode and everybody agreed it was the best turkey they ever had. I've been hosting Thanksgiving ever since and I assume it will be the recipe I will be remembered by.
 
2013-05-16 06:00:46 PM
I had this discussion with the wife the other day. There were harsh words. Several airborne living room decorations. Curses, too.

At the end of the day, we decided on

http://www.tacomaworld.com/forum/food-talk/151840-foodies-bs-thread- 20 0.html#post5559269

My home-made tomato sausage soup
 
2013-05-16 06:01:35 PM

mporter88: 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

My cut and paste didnt take the first time.  Dont mock...I'm home recouperating.  Pretty doped up.


In a large pot on your stove combine the following:

3 CUPS CRUSHED TOMATOES
    (ONE OF THOSE BIG CANS OR TWO REGULAR SOUP CAN SIZED ONES)

1.5 CUPS OF WATER
    (1/2 OF THE EMPTY LARGE CAN OR ONE WHOLE SMALL CAN FULL.)

2 CUPS WHITE VINEGAR
1 CUP BROWN SUGAR
3/4 CUP WORCESTERSHIRE SAUCE
    (YOU CAN CUT TO A 1/2 CUP... OR LESS IF YOU WANT)

1 SMALL CAN APPLE JUICE (6 OR 8 OUNCES)
1 SMALL CAN PINEAPPLE JUICE (6 OR 8 OUNCES)

8 TABLESPOONS CRUSHED PINEAPPLE
    (I HAVE USED MY HOMEMADE PLUM PRESERVES INSTEAD AND LIKED THE EFFECT)

1/2 CUP DARK MOLASSES
1 MEDIUM ONION CHOPPED FINE
2 TABLESPOONS KOSHER SALT (COURSE)
1.5 CUPS BOURBON (I SOMETIMES TRADE BOURBON FOR A DARK RUM.  THE DIFFERENCE IS OBVIOUS.
   & DON'T WORRY, THE ALCOHOL WILL BURN OFF)
2 TEASPOONS MUSTARD POWDER
2 TEASPOONS WHITE PEPPER
2 TABLESPOONS CHILI POWDER (OR WHATEVER BASE YOU WANT.  LATELY i HAVE TRIED THAI RED CURRY POWDER AND ITS REALLY A GOOD VERSION)
2 TABLESPOONS CAYENNE POWDER
    (NO MORE THAN 2 UNLESS YOU LIKE SERIOUS HEAT...IT WILL ALWAYS BE TAMER ON THE MEAT SO AT LEAST 1 TBSP.)

SIMMER TILL ONIONS ARE SOFT... THEN (WHILE IT IS HOT)LIQUEFY THE SAUCE TILL SMOOTH WITH A STICK BLENDER, OR IN BATCHES IN A STANDARD BLENDER (CAREFUL - WRAP ATOWEL AROUND YOUR BLENDER!)

THEN SIMMER MORE UNTIL IT THICKENS UP TO HOW YOU LIKE YOUR SAUCE.
CAREFUL NOT TO BURN IT. KEEP IT LOW. STIR IT OFTEN.

When it has the consistency you want (personally I like it very smooth), let it cool a bit, stir well, and and pour it off into mason jars.
Should fill about 2 big ones.
After it has cooled to room temperature (or just about) put the jars in the refrigerator overnight before use.

NOTE!..The flavor will not be at its final point until it has been overnight in the refrigerator. Resist the temptation to mess with the recipe any more until you have tried it the next morning. Shake before trying it. It will taste very different than the sauce you took off the stove.  It can keep in the fridge for a long time because of the acid from the tomatoes and vinegar.

i call this Ron's Brown Dog Sauce.  Named after Ron...and his Brown Dog.  Both are now long dead.
The dog was big and brown and had a bark like Satan...but was sweet underneath....just like the sauce.
Try it.
 
2013-05-16 06:01:59 PM
An unusual stuffed meatloaf. Usually if it's called stuffed meatloaf, it's really rolled up meatloaf, but mine is really stuffed!
 
2013-05-16 06:03:23 PM

StoPPeRmobile: thamike: StoPPeRmobile: /all salt comes from the sea

Except for rock salt from salt mines.

How did that salt get there? Old sea.


Nope. Shotgun.

www.imfdb.org

/seriously though by that rationale everything's from the sea, and that kinda takes the wind out of your snark
 
2013-05-16 06:05:09 PM

FormerJanitor: dodecahedron: FormerJanitor: Coconut Rum Grilled Shrimp

Recipe?

Melt two stcks of butter per pound of peeled raw shrimp in a sauce pan (make sure its big enough for the shirmp too.
add a cup of coconut rum, three or four cloves of garlic. let the mixture simmer for a few minutes. Add a quatered lime and squeeze it into the mixture.
Simmer for a few more minutes. If the mixture is too bitter add more rum, if its too sweet add more lime. Let the liquid cool to room temp and put the peeled shrimp in it.
Let the shrimp marinade for at least an hour. Put on skewers and grill till pink. Its really good.


Really good, thanks!

I love this thread!
 
2013-05-16 06:06:57 PM

abadabba: I don't have any original recipes. I google what I want to make pick a recipe and make it.

I made the thanksgiving turkey a few years ago strictly following Alton Brown's method in an old Good Eats episode and everybody agreed it was the best turkey they ever had. I've been hosting Thanksgiving ever since and I assume it will be the recipe I will be remembered by.


I have cooked that turkey and it was the best one for me also.....  Except maybe one I turned slow in front of smokey oak. I really like rotisserie poultry.  Works great for turkey.
 
2013-05-16 06:07:27 PM
SHRIMP and GRITS

(actually, my wife's recipe, but I'd rather be remembered for her anyways, she says much less stupid stuff on the internet than me)

the grits:
get good grits, not that cheap stuff (the good stuff is really cheap too, don't worry).
1 cup grits to 4 cups water, put in sauce pot
add 2 tablespoons butter, and some salt, some pepper.
bring to boil, reduce to low, simmer covered, stirring frequently for 45 minutes.
add water if necessary.  when done to your liking, add 1 cup of cheddar and parmesan mix (mix/combine to your liking), and 2 more tablespoons of butter.

the shrimp.  (get big enormous monster sized shrimp -- whether you want heads and skins, or skinned/devined is up to you -- i keep the heads on but remove the shells around the tail, i like not having to remove the shells after cooking, but i like the flavor of the heads, so i have my cake and eat it too)

get frying pan (use something non-reactive.  steel, iron, etc.  do not use aluminum, and i don't use teflon)

cut up some bacon into 1/4 inch squares.
fry in pan till crispy, remove bacon and set aside
keep the bacon fat in pan... if you want, you can remove some, but don't throw it out.  it's more valuable than olive oil

lightly dredge shrimp in flour, season with salt pepper
in batches, very quickly cook shrimp till brown, do NOT cook through
remove shrimp as you brown each side
set shrimp aside (perhaps with your lonely bacon from before, try not to eat all the bacon)

add some chopped onions and chopped red bell peppers to the bacon-shrimp-juice in the pan
add sliced mushrooms
add chopped garlic (don't burn the garlic)
cook till soft, add some salt and pepper (optional)

add freshly chopped tomatoes, green onions
add lemon juice, stock,  cayenne, hot sauce (i add crystals, you want to add some hot sauce, because it's a way to sneak in some vinegar to de-glaze the pan.  work fast, because hotsauce vinegar is not as good at de-glazing as regular vinegar.  use a wooden spoon and scratch up anything stuck to the pan, this is your flavor, and makes cleaning easier)
cook a little, till it tastes insanely good.  which might be instantly.

add shrimp, all that previously cooked bacon, and any juices laying around (like any left over bacon fat you might have taken out earlier)

cook till shrimp are done (maybe 2-3 minutes)

serve shrimp stuff over grits.
 
2013-05-16 06:08:16 PM
My $28 Lasagna. Chicken sausage, spinach and brocolli with a roasted red pepper alfredo sauce and 2 lbs of mozzarella.Yummy!
 
2013-05-16 06:10:25 PM
 
2013-05-16 06:11:00 PM

bloobeary: 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.


That was beautiful.
 
2013-05-16 06:12:02 PM

oldfarthenry: I'm gonna buy me a roasting chicken & shove a beer can up its a** this weekend!


well, that does sound painful. Don't forget to open the can first!
 
2013-05-16 06:12:19 PM
Recipes or GTFO.
 
2013-05-16 06:13:31 PM
I make the best damn Salt Cod fishcakes you ever et.

Salt brine 4-5 nicer sized cod fillets over night in the fridge. Other fish will do, I've done this with Pollock also.
Remove from brine, rinse clean, then lightly poach in water with a cup of white wine.  Lightly, don't turn em into mush. Let cool.

Prepare the mix of the following:

1 whole bottle of Dragon Sauce
Couple shakes of Louisana hot sauce or Tabasco
1//2 cup fine diced onion
8 cloves minced garlic
2 tsp chopped Tarragon
1/2 cup chopped parsley
Salt to taste (not much, the fish is already salted)
White pepper to taste
2 eggs
2 TBSP mayo
Bread crumbs 1/2 cup or so....
1/2 bag Fresh made shredded hash browns (not the frozen kind)

Mix it all together into a nice consistency, not runny...keep adding bread crumbs until it holds together.

Flake the fish into the mixture and gently mix together...don't want to make a mush.  Form into hockey puck sized patties.  Set on tray and chill 2 hours to let them set.

Canola oil to 325 deg.

Deep fry until golden brown. Stuff into face with a nice cold Ale at your side. You can use tartar or whatever, but you won't want to.

Note, no Old Bay in this recipe.

You're welcome.
 
2013-05-16 06:15:33 PM
I've got a few specialties but probably my most famous is Tom Kha Gai.

I make my own chicken stock in the pressure cooker but any good chicken stock will do. Then I get frozen galangal from a local asian market (we can't get it fresh here but you can in some parts of the country.) To about 3-4 quarts of chicken stock, add about two thumbs worth of galangal, cut into small rounds and pounded, with a couple of stalks of lemon grass, also pounded. Add also the bottom stems from a bunch of cilantro, a couple of tablespoons worth. If you hate cilantro you can omit this. Simmer (don't boil) for an hour. Actually the longer the better as the galangal is what gives this soup flavor. At the end of the hour, remove the galangal and the lemon grass pieces and add two cans of coconut milk and two drained cans of oyster mushrooms. Simmer for a few minutes until it's just under boiling temp (don't let it come to a boil). Add about 3 tbsp good fish sauce, let it simmer a bit, then taste. Add about a tablespoon of turbinado sugar. Taste. Add a couple of squeezes of lime juice. Taste. If the flavor balance is off, don't be afraid to add a little more fish sauce. It smells weird at first but man, it makes this soup.

Once you get the broth flavor the way you like it, take chicken breasts or thighs (I prefer breasts) and shred them apart with your fingers, throw into the pot so that they cook in the broth, this keeps the chicken very tender instead of rubbery. You can also use shrimp if you'd like, do the same thing, let it cook in the broth.
 
2013-05-16 06:15:48 PM
My Grilled Wings!!!
Internationaly Famous!

I grill the wings to crispy golden perfection, which in itself, was a art I developed to get them just right
The sauce is made from a base of Caribean Jerk sauce, Franks, butter, L&P, and oriental sweet chile sauce (all of which, after the base, could be varied for desired taste)

They're internationaly famous because I worked for a company that hosted meetiings with site managers from about 8 other countries
We always held a house party for them and I was always reguested to make my wings
I couldn't make enough of them and would get emails afterwards requesting my recipe and instructions on how to make them
Some would call and have me talk to their wives personally
 
2013-05-16 06:16:09 PM
Holiday Turkey Carcass Soup

Ingredients:
1)  One turkey carcass with whatever meat your tribe did not eat at the big holiday dinner
2)  Lots of carrots (between 2 & 4 pounds)
3)  As many onions as you can stand to chop (1 to 3 pounds)
4)  One big head of celery (minus a couple of stalks to garnish your Bloody Marys)
5)  Mushrooms, lots (This is the expensive part.  Generally the more mushrooms the better.  1 to 5 pounds - any variety or a mix.)
6)  salt (to taste)
7)  black pepper, fresh ground (and I mean fresh.  Don't be a weenie!) to taste.
8)  Old Bay Seasoning, several scoops, use your judgement
9)  dried bay leaves, whole (12 large or 24 small)
10)  brown rice, 1 or 2 pounds
11)  dried beans of your choice, 2 pounds (exactly, not an ounce more or less)  Maybe even one of those 15 bean mixed bags.  I often use dried baby lima beans when I can find them.
12)  ½ bottle of fresh white wine, especially if it was a little too sweet.  (optional)

Step by Step Directions:
            Make yourself a Bloody Mary.  Garnish with celery.
            Take your turkey carcass, neck, giblets, skin, pan drippings, etc. and put in your largest pot and cover with water.  You may have to tear him up, but he won't feel a thing.  He's dead.
            Bring to a boil, then simmer covered for 2 hours or so.  If you have to leave the house, shut off the stove and just leave it covered and turn it back on upon return.
            Strain the liquid (aka the stock) into one (or more) tall containers and put into fridge.  Some hours later when the fat has risen to the top and coagulated you can scrape it off and toss it out (or sell it to someone to make diesel fuel).
            Now the best time to sort the meat from the bones and skin is just a few minutes after the stock is strained for cooking and separating.  The meat will be warm and will fall off the bones easily.  If you stick it into the fridge to do later (like tomorrow) your fingers won't like the cold handling.  Please wash your hands really well before doing this (and again after.  They're going to be a little greasy.).
            If your dog has been a good girl or boy you can give them some skin or gristle, but not bones.  If a poultry bone splinters in your pup you'll never forgive yourself.
            Have another Bloody Mary.
            It's hours later, and the fat is separated from the stock.  Have a nice glass of white wine, maybe a reisling or something from Germany.
            Put the stock back into your big pot and put it on low heat.  Throw in the dried beans.
            Time to chop.  It's going to take a while so put on some music.  That Gnarls Barkley is pretty good.  Do some carrots.  If you get bored do the celery then go back to the carrots.  Then onions and more carrots.  Then shrooms and more carrots.  Dice the leftover turkey meat.  Throw things into the pot as you chop.  Put on another CD.
            Toss in some salt, some Old Bay, the bay leaves, and grind some black pepper.
            Simmer covered on low heat for a couple hours.  Maybe toss in the rest of that wine you were drinking earlier.
            Now you have an option with the brown rice.  You can add it directly to the soup pot with enough additional water, or you can cook it separately and serve the soup over a scoop of rice.  Pick out the bay leaves as you serve.
            Makes 2 to 4 gallons and freezes quite well.
            Now, drive it all over town to your friends but plan a route with all right turns and make sure your tires are fully inflated, your oil is synthetic, your plugs are platinum, and your air filter is clean.  Throw in some injector cleaner for good measure.
 
2013-05-16 06:16:33 PM
I have a few...

Venison chili
Homemade mandu
Duenjang jjigye
Lebanese style lamb soup
Chicken cordon bleu
Red spaghetti sauce
 
2013-05-16 06:17:21 PM

DogBlack: Holiday Turkey Carcass Soup


I do a hash, a chili, and a curry. hash is the easiest and it's bloody amazing.
 
2013-05-16 06:19:47 PM

Blues_X: Damn good chicken soup.


This.  Whenever the BF is sick (and he gets sick alot), my chicken soup seems to help.  Smells delish too.
 
2013-05-16 06:22:45 PM
My Chicken Kabobs:

Chicken, marinade for 24 hours in mix of worcestershire, lemon pepper, italian dressing, roasted garlic hot sauce, and a good beer.  Drain, wrap in uncooked bacon, cook on grill - brush on marinade as it cooks, add veggies or taters as desired (mine were usually portabella, green peppers, red potatoes, and red onions)

Or my Cajun Chicken Alfredo:

Take blackened chicken (likely marinated as above) and add to a mix of those Lipton Parmesan Noodles and a can of Cream of Mushroom soup - cook separately; you can serve in layers (noodles, chicken, mushroom soup), or mix together before serving.
 
2013-05-16 06:27:54 PM
seared scallops with lemon buerre blanc

pre-heat oven to 200

get some big scallops.

pat dry, season with salt and pepper

heat up a pan with oil

put in scallops when oil is hot work in batches of 3-4 at a time

brown on each side, about 1 minute (don't move it at all until it's time to flip)

set on baking sheet, once all are done, put baking sheet in oven.

in metal saucepan,
heat lemon juice, vermouth and some chopped shallots.  not too much of this stuff, but enough to reduce the liquid by half and have stuff left to mix with the butter

remove heat, start adding slices of butter, one slice at a time, mix in until melted

increase heat to low by the 3rd butter slice or so, keep doing this, make sure not to let it separate at all, keep mixing, whisking, whatever.  make emulsion.  add a lot of butter, like a ridiculous amount, like a stick of butter

when it's perfect, take out the scallops, serve with lemon buerre blanc.  if you did everything right, the scallops are perfect.  i've never timed it, but they come out seared on the outside and just slightly undercooked in the center, which is perfect.
 
2013-05-16 06:28:45 PM
Bacon baklava
I would use bacon scented shampoo if it were available in my area.
This is not my recipe.
Someone mentioned a version earlier and I went hunting the web.

Ingredients
1-1/2 pounds  bacon strips
1 cup  toasted chopped almonds
3/4 cup  chopped dates
10 tablespoons  butter, melted
20 sheets phyllo dough (14 inches x 9 inches)

1-1/2 cups  sugar
1 cup  maple syrup
1/2 cup  water
2 tablespoons bourbon

2 teaspoons  grated orange peel

Directions
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels to drain.
Coarsely crumble bacon into a food processor; add almonds and dates.
Cover and process until finely chopped.Brush a 13-in. x 9-in. baking pan with some of the butter.
Unroll phyllo dough; trim to fit into pan.Layer five sheets of phyllo dough in prepared pan, brushing each with butter.
(Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the bacon mixture.
Repeat layers twice.
Top with remaining phyllo dough, brushing each sheet with butter.Using a sharp knife, cut into 1-1/2-in. diamond shapes.
Bake at 350° for 30-35 minutes or until golden brown.
Meanwhile, in a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Pour over warm baklava.
Cool completely on a wire rack.
Cover and refrigerate overnight.
Yield:about 3 dozen.
 
2013-05-16 06:37:13 PM
Probably my brisket.  I grew up eating having to suffer through brisket once or twice a year at Jewish holidays and always hated it, fortunately there were always plenty of awesome fatty Jewish side dishes I could fill up on (like noodle kugel with sour cream and cream cheese).  My mom was always trying to come up with ways to make me like brisket, like a recipe that used a can or Coke as the braising liquid but to me it still sucked and was dry and tough.  I think I was just unusually picky because others seemed to like it.

A few years ago, we were having a Seder and I decided that I would make the damn brisket and figure out a way to make it palatable.  So I figured I'd try brining it, and hunted around online to find others who had done the same but no one had.  I learned that you can brine it for 2 weeks and have corned beef, or brine it and smoke it but no one had brined it and then braised it.  The thing came out as tender as good corned beef/pastrami but tasted like brisket.  Everyone raved, you could cut it with a fork and juice came out.  I'd finally found a way to make brisket moist and here's the recipe:

1 second cut brisket (second cut is fattier and therefore better, it's shaped a bit like a triangle and sits above the first cut brisket, make sure it has a decent layer of fat on it)
1/2 C salt
1/2 C sugar
1/2 galon water
1 onion roughly chopped
1 T peppercorns
2 Bay leaves
1 t whole allspice

Boil water and add everything above except the brisket, simmer and stir for a couple minutes then cool completely.  Place brisket in large ziplock bag and fill up the rest of the way with brine.  Seal back and place it in a large bowl in the refrigerator in case it leaks and leave for 36-48 hours moving around every 12 hours to make sure every part is exposed to the brine.  Then pour out brine, rinse off the brisket and let sit out for 2 hours to dry a bit.  Then prepare it as you would a braised brisket, my general recipe is below:

1 brined brisket
1 lb onions roughly chopped
.5 lbs carrots peeled and roughly chopped
.5 lbs celery roughly chopped
1 bay leaf
3 sprigs thyme
2 C red wine
2 C beef stock or more depending on pot size
2 T oil

Heat a pan large enough to comfortably hold the brisket over high heat with oil until screaming hot.  As the pan is heating, pat down the brisket with paper towels to assure that it's very dry then add to the hot pan.  Brown for a couple minutes then turn over and brown the other side.  Remove the brisket from the pan, lower heat to medium and add the onions, carrots, and celery.  Saute for about 5 minutes until they are starting to brown then turn up heat for 1 minute before adding the redwine.  Scrape the pan with a wooden spoon to get up any brown bits stuck to the bottom and cook until the wine is reduced by about 50%.  in a roasting pan or dutch oven, just big enough to hold the brisket, place the brisket inside and pour in the vegetables and wine.  Add the bayleaf, thyme and enough beef stock so that the brisket is about 3/4s submerged.  Cover TIGHTLY with either a lid or foil or both and place in a 350 oven.  Bake for 30 minutes then reduce heat to 325 or a bit lower like 315 such that it just barely simmers and cook for another 3 hours.  Remove and let cool completely in the liquid, if you keep it covered tightly you can leave it overnight as any bacteria inside is dead.  Refrigerate until chilled, remove brisket, spoon off any fat and slice brisket before returning it either to the pan or a container.  To serve, reheat and taste the liquid for seasoning, it should be fine with the salt from the brined brisket but could use a dash of vinegar to cut the richness.
 
2013-05-16 06:41:35 PM

Farnn: Probably my brisket.  I grew up eating having to suffer through brisket once or twice a year at Jewish holidays and always hated it, fortunately there were always plenty of awesome fatty Jewish side dishes I could fill up on (like noodle kugel with sour cream and cream cheese).  My mom was always trying to come up with ways to make me like brisket, like a recipe that used a can or Coke as the braising liquid but to me it still sucked and was dry and tough.  I think I was just unusually picky because others seemed to like it.


Thanks Farnn:  Im stealing.... errr......going to try this...on Saturday.  I will give credit.  I promise.
 
2013-05-16 06:49:01 PM

buckler: Well, I make a pretty good Chicken With 40 Cloves of Garlic.


i'd rather have 40 sushi rolls and a pretty good chicken in a soup with tofu (miso)
 
2013-05-16 06:51:01 PM
When I used to have a yard, friends from far and wide would come for my ribs.  Ribapalooza they called it when the smoke was in the air.  Hell, a Pyramid Brewery rep even sponsored one of my barbecues.  Good free beer for all.  Folks would say, "how do you do it, Solid State Vittles?"  I'd say "it's in the rub."  "What is in the rub?"  "Ay, there's the rub.  I'm not telling."  Have to admit, I'd go out of my way to find the dinosaur bones too.  Those are the mammoth beef ribs.  Many have tried to make them right, many have failed.

I also make the best Turkish lentil and lamb shank dish in the world.  THE WORLD.
 
2013-05-16 06:56:40 PM
I make what I call an Alabama Spring Roll that everyone says is outstanding.

Ingredients:
Pulled pork BBQ
White jasmine rice
pickappeppa hot sauce
creamy cole slaw
rice paper wraps

Make some rice (a rice maker is a must here), put it in a bowl, and add pickapeppa sauce to where the rice is slightly brown.  Add about the same amount of cole slaw as rice.  Add about twice as much pulled pork as the rice/slaw mixture (add hot sauce or BBQ sauce to the pork as you would like it to taste). .  Mix the whole concoction. Make rolls with the rice paper.

Everyone who has tried this says it is one of the best things they have ever tasted, and it is relatively easy to make if you have already pulled pork from smoking a shoulder..
 
2013-05-16 06:57:51 PM
To be honest, for all of my professional career, my BBQ is probably the one thing I'd like to be known for.

I've done a ton of Italian, I like to make sushi and enjoy experimenting, I enjoy South Western cuisine, and I do enjoy doing haute cuisine, but there's something about simple BBQ that is just comfy. Simple killed greens, corn bread, ribs and chicken, and 'tater salad, that's just simple and direct. Maybe a grilled flank with a dry rub and finished with a butter sauce, and you've got good eating.
 
2013-05-16 06:59:28 PM
I once won a Super Bowl potluck contest for making Pork Belly Sliders.  You could feel your heart stopping with each bite, but holy shiat were they good.  My prize?  I drank for free during the whole game.  Called in sick the next day because, well, I was.
 
2013-05-16 07:00:44 PM

Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.

Ingredients:
Pulled pork BBQ
White jasmine rice
pickappeppa hot sauce
creamy cole slaw
rice paper wraps

Make some rice (a rice maker is a must here), put it in a bowl, and add pickapeppa sauce to where the rice is slightly brown.  Add about the same amount of cole slaw as rice.  Add about twice as much pulled pork as the rice/slaw mixture (add hot sauce or BBQ sauce to the pork as you would like it to taste). .  Mix the whole concoction. Make rolls with the rice paper.

Everyone who has tried this says it is one of the best things they have ever tasted, and it is relatively easy to make if you have already pulled pork from smoking a shoulder..


That's the kind of fusion thing that I've found myself doing lately.  Looks very good.
 
2013-05-16 07:04:30 PM
Roast duck with a mixed berry and port jus, and gratin dauphinoise (made with a whole pint of heavy cream) on the side.

NOM NOM NOM NOM HEART ATTACK.
 
2013-05-16 07:06:51 PM

IdBeCrazyIf: I made this beef soup that was so good once, literally liquid love rolling over your tongue and down your throat

I just wish I wasn't drunk at the time and could remember the number of items I used


I made shrimp with spaghetti squash. It had the perfect mix of seasonings and heat and was delicious..it was my parents' first time eating spaghetti squash and they loved it. They keep asking me to make it again.

The problem is I have no clue what I did.. I can't even remember if I had a recipe I strayed from or if I just did it all on my own.
 
2013-05-16 07:08:34 PM
Gorgonzola Brussels Sprout Pasta.  It's a three-step process that requires precise timing, but the results are worth it:

1.  Make bechemel sauce.  (Melt 1 tbs butter, stir in 1 tbs flour to make the roux, add 1 cup warmed milk, season with ground pepper and nutmeg, put on very low heat to reduce and thicken.)  When it starts to thicken, add 4 oz. Gorgonzola cheese, diced or crumbled, and let melt.

2. Sautee 8 oz. peeled and halved Brussels sprouts in olive oil until browned, add 1-2 tbs minced garlic just before you take them off the heat.  Transfer to a paper towel to soak up the excess oil.

3. Boil 4 oz. short pasta, whatever variety you like, al dente.

The trick is to do all three of these so they're done at the same time.  Once the pasta is drained, put it in a serving bowl, add the sprouts and toss, then cover with the gorgonzola sauce and some fine-chopped walnuts.

It's absolutely delicious, although your roommates will probably hate you for the next day or two.
 
2013-05-16 07:12:02 PM

Solid State Vittles: Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.


VERY cool idea.
I can imagine that on a hot day with a cold can of suds.
Luckily I make a mean pullable pork shoulder....and a sauce to match.
I will try your recipe this summer.
Thanks.
 
2013-05-16 07:13:47 PM
Or maybe the cookies I used to make for my ex. He liked chocolate chip oatmeal raisin cookies but those aren't super common to come across. I combined ideas from different recipes and added my own stuff in.

He told me that his favorite cookies for the longest time were cookies his sister only made once a year bc of the time involved. He liked her's more than their mom's version of the same cookies. But that my cookies trumped both of theirs. I was pretty proud of myself.

The recipe was destroyed in the break up.

Although we are speaking to each other again so I guess he is s.o.l on the cookies if we get back together.
 
2013-05-16 07:21:18 PM
Pollock Florentine.

I use fresh queso.

I'll be single soon, ladies...
 
2013-05-16 07:29:58 PM
My chocolate cheesecake pleases the ladies! Other charms have not lived up
 
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