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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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1067 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 07:31:42 PM  

spidermann: either my Cheesecurdburgers or my Italian food. But no one on here has had my Italian food except LlamaGirl, so Cheesecurdburgers.


You're already famous for those heat cloggers, Mann.

I make some of the best homemade bbq sauce, as well as a mean bacon-wrapped, bbq'ed salmon fillet. Melt in your mouth food sex right there.
 
2013-05-16 07:33:06 PM  
My sauceless spaghetti.

A tablespoon of olive oil in the pot while cooking, a dash of salt, pepper, basil, oregano... whatever you want basically.  Stir while pasta is still somewhat wet.  My kids love it, it's quick, and you can easily adjust the portion size to suit.
 
2013-05-16 07:56:18 PM  
My mole con carne. It is mindblowingly good. I've posted the step by step on tfark a long time ago. It is delicious and completely my recipe. It's the one thing that gets requested over and over, and I know my way around a kitchen.

The only other thing I'm really enamored with is my Cowboy Crack. Essentially fresh jalapenos candied and pickled with spices, They make blue cheese their biatch any day of the week.
 
2013-05-16 08:03:44 PM  

praxcelis: 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...


You can sous vide in an electric frying pan. Several of the older models (think 1980s) have settings as low as 130. I have one I picked up at a garage sale several years back and use it to sous vide and to poach.
 
2013-05-16 08:27:29 PM  
The dish of mine that I actually created and people seem to like a lot is my Baconless Salad. I have cookbook that claims to have a salad that tastes just like bacon. It does not. But I thought it was interesting to try to make a salad that hits the salty, fatty, meaty, smoky, crunchy zone bacon resides in. Here's my current best shot:

2 avocados
2 cups kale
1 pound brown mushrooms
1 tbsp. dark soy sauce
1 tsp. liquid smoke
Olive oil for cooking

Arrage the racks on your oven so you have space for two big racks. Preheat the oven to 450 degrees. Dice your mushrooms and toss them both in olive oil. When the oven comes up to temperature spread the mushrooms on a baking sheet and put them in the oven and wait 20 minutes. In the meantime chop your kale and toss it in olive oil. When the 20 minutes is up put the kale in the oven as well and wait 10 minutes. While you're waiting dice up your avocado. When the time is up remove the mushrooms and kale (both of which should be browning nicley) and mix all of the ingredients together in a bowl. Serve immediately.
 
2013-05-16 08:39:22 PM  
My chili

/ won two 1st place awards and a 3rd
// small contests but I still brag
 
2013-05-16 08:46:27 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]


You might try a bit of milk mixed with the bread crumbs first.  It's called a panade and will help keep everything more moist.  Like in this recipe:  http://www.cookscountry.com/recipes/detail/18534  Otherwise, that sounds awesome.  Great pictures also!
 
2013-05-16 08:58:35 PM  
Probably my green chili. Based somewhat on Navaho chili, it has pork loin seared over mesquite charcoal then cuber, onions, some garlic, oregano, lots offire-roasted mild green chili peppers and the secret ingredient: apple cider vinegar. A little chili powder too, but not too much: don't want the finished chili to look red.
 
2013-05-16 08:59:22 PM  

WeenerGord:  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.



Anybody have any advice for me, please? I hate that this rack may be ruined for good.
 
2013-05-16 09:05:22 PM  

WeenerGord: WeenerGord:  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.


Anybody have any advice for me, please? I hate that this rack may be ruined for good.


Find a local restaurant  supply.  They'll have the best crap for the best price.  Buying from places like BBB are a huge rip off.
 
2013-05-16 09:09:11 PM  

WeenerGord: WeenerGord:  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.


Anybody have any advice for me, please? I hate that this rack may be ruined for good.


Hmm...

You might try rubbing it with lard or curing bacon and hitting it with high heat as you would cast iron.

Or take it to a heat-treating outfit. Most of them do chroming. I doubt you will care for the price tag, tho...
 
2013-05-16 09:20:06 PM  
Cornbread Salad

2 packages of cornbread mix (or conversely, a double batch of your favorite cornbread)
1 small jar diced pimientos
1-2 stalks celery
2 green onions
1/2 of a purple onion
6 radishes
1 bell pepper, your choice of color and taste
2 cups mayonnaise
Seasoning salt

Cook the cornbread according to directions. I prefer using an iron skillet to get the edges all crunchy. Let cool.

Put the following into a very large mixing bowl. Drain the pimientos. Dice the celery, onions (green and red), and radishes. Top and core the bell pepper, then cut a couple of slices off the top for garnishing later. Dice the rest. Quarter and slice the radishes.

Crumble the cooled cornbread into the mixing bowl. Try to leave some bite-sized pieces. Spoon the mayonnaise on top and mix thoroughly. Add mayo as necessary until the cornbread is moist. Season with season salt and mix again to taste. You can also adjust the amount of veggies to taste. Chill for several hours or overnight.

Prior to serving, you may want to add more mayonnaise as the cornbread will have soaked some of it up. Transfer to a smaller bowl and garnish with bell pepper slices and serve.
 
2013-05-16 09:22:23 PM  
Lucky Charms-crusted foie gras with a strawberry/lemon dipping sauce. Kinda like mozzarella sticks as interpreted by a crazy person who was really bored.
 
2013-05-16 09:37:04 PM  
Braised beef ribs with barley risotto.  I was watching New Scandinavian Cooking on PBS and the dude made a barley risotto.  You can do that?  Yeah, and it's awesome.  Soak your barley in water overnight.  Make like a regular risotto, 50/50 water/beef stock.  Finish with butter, parmesan, and parsley if desired.  Braise the beef ribs in red wine and whatever herbs you like.  Country style boneless "ribs" work even better.  Less fat and connective tissue.  Make a sauce or thin gravy with the wine/beef juices.  Serve with roasted vegetables and red wine and get ready for your wife to give you some much deserved attention.
 
2013-05-16 09:51:16 PM  
Desserts especially baked desserts!
peach crumb pie,
awesome brownies,
several other things that I don't remember!

It's been awhile since I had a good full size kitchen so haven't baked as much, in studio apt with basic stove, sink, and fridge( all small ) and no counter space!

I had a copy of "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book" that I used as a guide to making some of the best goodies evar! This and a couple new books can be had at Amazon, cheap http://www.amazon.com/Rosies-Bakery-All-Butter-Sugar-Packed-No-Holds- B arred/dp/0894807234/ref=la_B001K8GUSW_1_3?ie=UTF8&qid=1368752350&sr=1- 3

Another big hit was an Oreo Cheesecake, recipe comes from "Mick's Restaurants' Famous Oreo Cheesecake"  in Atlanta! Each slice is about 2000 calories and oh so yummy!
 
2013-05-16 10:03:10 PM  
Me:

-Turkey Chili
-Cheesy Cauliflower Casserole
 
2013-05-16 10:36:03 PM  
I made this recipe (I don't have any recipes of my own) and it is really, really good.  I made the whole recipe for just myself, and the leftovers are great.  The sauce/meat mixture really gains something the next day.  Cook the pasta separate and don't cook it to al dente (like boil the pasta 6 minutes).  It will finish cooking when you re-heat the leftovers (pasta in a big bowl with sauce, ribs etc. over the top in the microwave with Saran wrap is fine).   http://www.foodnetwork.com/recipes/guy-fieri/braised-pork-ribs-and-it a lian-sausage-recipe2/index.html

I know, it's a Guy Fieri recipe, but it's really good.

Also, this one:  http://allrecipes.com/recipe/foolproof-rib-roast/
It's funny, my family's recipe doesn't specify times except for one, you start at 2pm (oh shiat, there's three times in there, lol!).  It also doesn't specify whether to use an herb rub/crust or not.  Or even whether to sprinkle it with salt and pepper.  Or whether to put the fat side up.  On a rack above the pan or just on a baking sheet (baking sheet might be bad if there's a lot of drippings).  Or whether the resting time is included in the final 45 minutes cooking time (I'm pretty sure it is so make that time 30-35 minutes to allow for resting)   I guess I'm supposed to know this stuff!  This one specifies that it be at room temp before starting.  Mine doesn't.  But it's really the same recipe and it comes out perfect every time.  Also, my recipe specifies 400deg for the final cooking, but do 375deg (like the foolproof recipe) if you're not so high (altitude, lol).

My family's recipe goes like this:
Start at 2PM.
Pre-heat oven to 375deg.
Place standing rib roast (prime rib if you can get/afford it) in roasting pan and into the oven.  The rib roast should be at least three bones wide.  Well I guess two bones might work, but really you're going to want left-overs.
Roast for one hour.
Do not peak, DO NOT OPEN THE DOOR! You can turn on the oven light and look through the window if you must, but you really should be entertaining or preparing sides or something.
Shut the oven off after one hour,  DO NOT OPEN THE DOOR! Really, don't touch the door.  Just turn the knob to off or whatever.
45 minutes before serving, turn the oven back on to 400deg
Remove the roast from the oven.
Let rest before slicing.
This wasn't part of the recipe, but  Don't just watch it, make a pan sauce you dummy!  I guess I knew that and am adding it on.
When I do it, the bones are sliced off as one piece in the first slice and reserved for the chef and the chef's dog.

/I like to do a turkey and fixings once in a while also.  Nothing special though, just turkey, mashed potatoes, stuffing/dressing and gravy.  Maybe a green bean casserole, some buns and canned cranberry jelly.
//The carcass and other stuff makes a good turkey noodle soup afterwards.
 
2013-05-16 11:07:26 PM  

DannyJunior: I make a mean eggplant parmesan:


OMG WANT
 
2013-05-16 11:14:49 PM  
Masala fried pasta with shiatake & Chicken

/ NOT marsala... masala
// figure it out, it WILL get you laid.
 
2013-05-16 11:23:32 PM  
mmm chicken vaginas!
 
2013-05-16 11:25:02 PM  
potatos pierre and cheesy potatos .   outside of that I have many Portugeuse recipes using pork or fish that are awesome.    For the poor college kids try making a box of mac n cheese and a bag of ramen then mixing them together, so good.
 
2013-05-16 11:47:42 PM  
Sunday gravy/sauce and meatballs. Oh, and I'm required to bring my oatmeal raisin cookies to every family event.

/Italian broad
 
2013-05-16 11:54:14 PM  
Kale:

Sauté an onion, some mushrooms and a few cloves of garlic in olive oil in a wok. After a few minutes, add a couple of bunches of chopped kale and put the lid on to collect the water, stirring a few times a minute. After it cooks down season it with lowry's, cavender's Greek seasoning, and a bit of ginger (powder or shredded). Cook a little longer and then add a half a can of coconut cream.  Fight everyone else over who gets the most.

/even people who hate vegetables seem to like that shiat.
 
2013-05-17 12:14:44 AM  
Rose-flavored sokerikakku.  Makes a farking amazing base for strawberry shortcake.

Threw together a pretty tasty chili recently, but I have no idea now what I did.  There was a lot of  "Hmmmm, I bet that would taste good" involved.
 
2013-05-17 02:33:17 AM  
I'm known for my World Famous Blueberry Dessert Deluxe. Everyone loves it and wants me to make it for their birthday. Who am I to deny them?

I rarely if ever follow a recipe. I'll see one and then immediately start thinking of the changes in my mind and then VOILA! My own little creation based on someone else's idea.
 
2013-05-17 06:18:25 AM  
Smoked pork shoulder with scratchmade rub, mop and mustard based sauce.
 
2013-05-17 07:26:31 AM  
SWMBO says that I need to mention my Monggo Madness- she's never had my green chili, though. ("Monggos" is the Filipino name of mung beans, btw.) My wife's Filipina and says I make better monggos than she does.

INGREDIENTS:
Half of a 250 gram package of dried monggos, so 125 grams or about 5 ounces
2/3 cup of fatty pork meat cut into small cubes
1 small onion, peeled and chopped
1 head of garlic, peeled and slightly crushed: 8 to 10 cloves
1 each pork, chicken and tamarind bouillon (Knorr) cube
1 each medium potato, medium carrot and red bell pepper
3 tablespoons oil, for frying
2 tablespoons soy sauce, plus 1 or 2 more
Water
Ground black pepper
Steamed rice (1 cup cooked rice per serving)

DIRECTIONS:
1. Soak dried monggos in water for at least two hours. Change the water once or twice during the soaking to remove any junk. Drain.
2. While your monggos are soaking is a good time to cut up the pork, peel and chop the onion, peel and semi-crush the garlic* as well as peel and dice the potato and carrot, and deseed and dice the pepper.
3. Put monggos in saucepan with enough water to cover them well: twice as much water as monggos. Add the diced carrot. Bring to a boil then reduce heat and simmer until monggos are tender and mash easily against the side of the pan with a fork. Stir occasionally to prevent sticking and add more water as necessary. Remove from heat when done, drain excess water and set aside.
4. Put the pork in a large skillet. Add enough water to cover halfway. Bring to just boiling then lower heat slightly. Cook, stirring occasionally, until all the water has evaporated.
5. Add the oil and stir.
6. Add the onion and garlic. Stir. Cook, stirring occasionally, until the onion pieces separate and start to get tender.
7. Stir in 2 tablespoons of soy sauce. Cook until pork is nicely brown: just a couple of minutes or so. Add the three bouillon cubes.
8. Add the monggo/carrot mixture plus enough water to cover everything well: again, around twice as much water as there is stuff. Heat until bubbly then reduce heat and simmer for about 15 minutes.
9. Add the diced potato and pepper. Simmer, stirring occasionally, until potato pieces are tender. Add pepper and more soy sauce to taste.

Consistency when finished should be that of a thick soup or thin stew.

Serve over hot steamed rice. Serves 8, or 4 hungry Filipinos.

*If you trim both ends off of your garlic cloves and crush them slightly with the flat part of your kitchen knife's blade, or its handle, they're way easier to peel and are crushed just enough for this recipe.
 
DGS [TotalFark]
2013-05-17 08:57:01 AM  
Some really fantastic recipes showed up.. I can't wait to dive into some of these. Keep 'em coming!

empres77: DannyJunior: I make a mean eggplant parmesan:

OMG WANT


I know, that picture made me go "I COULD DO THIS I WILL DO THIS". May not come out as great, especially with a first try, but that simply looked fantastic. Will be surprising wifey with something like that this weekend.
 
2013-05-17 09:22:02 AM  
1 large bunch of broccoli, cut the florets off and a few very thinly sliced stems and put in COLD water to soak
1/2 cup Red Wine(Any crappy red you have left will do)
1 tsp cayenne pepper
2 tsp ground ginger
3 tablespoon oil..I like using plain old vegetable oil, not olive oil in this one

Just before you start, drain the greens and have them ready
Nuke the wine in the microwave for 30 seconds so it is very hot, but not boiling
Heat the oil in a large pan with a lid available or a wok
Once REALLY hot, add the pepper and the ginger and quickly wisk about to mix it up good
Toss in the broccoli and stir fry for about oh I guess 90 seconds to get pretty hot and the ginger and pepper have coated the florets
pour in the wine and cover with a lid so it steams

Serve with your favorite steak or steak or steak...did I say I like this with steak?  Your dog wants steak

I call it.....actually it is a variation of something that came out of the Houston Chronicle many years ago so I can't call it anything but think about, anything to make broccoli taste like red wine and ginger can't be all that bad
 
DGS [TotalFark]
2013-05-17 09:24:46 AM  

NeoBad: 1 large bunch of broccoli, cut the florets off and a few very thinly sliced stems and put in COLD water to soak
1/2 cup Red Wine(Any crappy red you have left will do)
1 tsp cayenne pepper
2 tsp ground ginger
3 tablespoon oil..I like using plain old vegetable oil, not olive oil in this one

Just before you start, drain the greens and have them ready
Nuke the wine in the microwave for 30 seconds so it is very hot, but not boiling
Heat the oil in a large pan with a lid available or a wok
Once REALLY hot, add the pepper and the ginger and quickly wisk about to mix it up good
Toss in the broccoli and stir fry for about oh I guess 90 seconds to get pretty hot and the ginger and pepper have coated the florets
pour in the wine and cover with a lid so it steams

Serve with your favorite steak or steak or steak...did I say I like this with steak?  Your dog wants steak

I call it.....actually it is a variation of something that came out of the Houston Chronicle many years ago so I can't call it anything but think about, anything to make broccoli taste like red wine and ginger can't be all that bad


I was going to do a NY strip tonight. I think I've found a side I can whip up in no time. Thanks for the tip! :D

Any good estimates on steam time? Opening it up to check it will kill that cooking process.
 
2013-05-17 10:20:51 AM  
I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.
 
2013-05-17 11:51:03 AM  

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?


Late to the party, but make your own damn pesto. Basil, garlic, parmesan, pine nuts, lemon juice (squeezed), olive oil in food processor. Adding other herbs is fun too, thyme, tarragon, chives, mint. Add some white wine vinegar and brush it on any non beef item you're grilling about 2 minutes before you take it off the grill.

Use fresh ingredients. No jarred minced garlic, no sprinkle parm.
 
2013-05-17 12:20:36 PM  
Taco pizza
 
2013-05-17 01:11:51 PM  

dr.zaeus: I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.



Now there's something that you can't get at a restaurant. Oh wait

www.tackytreasures.com
 
2013-05-17 03:28:10 PM  

phenn: gittlebass: bacon stuffed baklava

What sort of begging or bribing must one do to grab this recipe you speak of?


I'm way too lazy to type it out in here, it's a lot of steps, but shoot me a PM and ill email you how to make it!

Note:
Its not close to the one that was posted in this thread, i use a different process/ingredients
 
2013-05-17 06:15:25 PM  

dr.zaeus: I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.


Tell her it's kofte kebap; the Turks eat ground beef that way all the time.
 
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