gittlebass: bacon stuffed baklava
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.
thamike: StoPPeRmobile: /all salt comes from the seaExcept for rock salt from salt mines.
dodecahedron: FormerJanitor: Coconut Rum Grilled ShrimpRecipe?
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
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 likemy take.MPMy cut and paste didnt take the first time. Dont mock...I'm home recouperating. Pretty doped up.
StoPPeRmobile: thamike: StoPPeRmobile: /all salt comes from the seaExcept for rock salt from salt mines.How did that salt get there? Old sea.
FormerJanitor: dodecahedron: FormerJanitor: Coconut Rum Grilled ShrimpRecipe?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.
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.
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 Soup1 Bag shredded mozzarella1 Pound ground beef6 strips baconOnion PowderWhite BreadA ToasterA BlenderA SkilletA Toaster OvenA big spoonlet'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.
oldfarthenry: I'm gonna buy me a roasting chicken & shove a beer can up its a** this weekend!
DogBlack: Holiday Turkey Carcass Soup
Blues_X: Damn good chicken soup.
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.
buckler: Well, I make a pretty good Chicken With 40 Cloves of Garlic.
Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.Ingredients:Pulled pork BBQWhite jasmine ricepickappeppa hot saucecreamy cole slawrice paper wrapsMake 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..
IdBeCrazyIf: I made this beef soup that was so good once, literally liquid love rolling over your tongue and down your throatI just wish I wasn't drunk at the time and could remember the number of items I used
Solid State Vittles: Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.
If you like these links, you'll love
Come for the Total, stay for the Farking.
Sign up for the Fark NotNewsletter!
Links are submitted by members of the Fark community.
When community members submit a link, they also write a custom headline for the story.
Other Farkers comment on the links. This is the number of comments. Click here to read them.
You need to create an account to submit links or post comments.
Click here to submit a link.
Also on Fark
Submit a Link »
Copyright © 1999 - 2018 Fark, Inc | Last updated: Jun 20 2018 15:27:07
Runtime: 0.430 sec (430 ms)