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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 26
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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 06:13:31 PM  
2 votes:
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 05:02:57 PM  
2 votes:

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 08:39:22 PM  
1 votes:
My chili

/ won two 1st place awards and a 3rd
// small contests but I still brag
2013-05-16 08:27:29 PM  
1 votes:
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 06:51:01 PM  
1 votes:
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 06:37:13 PM  
1 votes:
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 06:16:09 PM  
1 votes:
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 06:10:25 PM  
1 votes:
2013-05-16 06:00:46 PM  
1 votes:
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 05:58:46 PM  
1 votes:
Oh also, here's a drink:

PLASTIC ORANGE:
Half and half - orange juice and orange soda.
2013-05-16 05:54:29 PM  
1 votes:

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 05:52:25 PM  
1 votes:

StoPPeRmobile: /all salt comes from the sea


Except for rock salt from salt mines.
2013-05-16 05:40:23 PM  
1 votes:
My specialty is making reservations.
2013-05-16 05:23:08 PM  
1 votes:
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 05:19:54 PM  
1 votes:

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.
2013-05-16 05:18:38 PM  
1 votes:
4.bp.blogspot.com
2013-05-16 05:15:21 PM  
1 votes:
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 05:11:52 PM  
1 votes:
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 05:10:23 PM  
1 votes:
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 05:09:40 PM  
1 votes:
Olddinosaur's deadly chip dip:

1 Can minced clams;

2. One tub 8 Oz. sour cream.

That is all.
2013-05-16 05:08:54 PM  
1 votes:
I make a mean eggplant parmesan:

lh4.googleusercontent.com
2013-05-16 05:08:39 PM  
1 votes:
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 05:05:49 PM  
1 votes:

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 03:25:48 PM  
1 votes:

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 03:13:52 PM  
1 votes:
When I used to have access to venison, I made a venison scallopine that could make you see God.
2013-05-16 03:03:57 PM  
1 votes:

spidermann: Cheesecurdburgers


I must know what this is.
 
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