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Post by weenie on Feb 1, 2013 8:27:40 GMT -8
You've inspired me Wonk! I'm gonna make some of that soup this weekend. I think I might try my hand at making some bread too, 'cause that is some soup that sounds like it would be awesome with some hot out of the oven yummy bread.
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Post by StormyPinkness on Feb 1, 2013 10:16:30 GMT -8
Good luck with your bread! I need to try my hand at another loaf.
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Post by chud on Feb 2, 2013 0:21:03 GMT -8
Liver Pate on Triscuts. SUCK IT!
Oops. I forgot to mention it is most definitely canned.
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Post by weenie on Feb 2, 2013 1:45:10 GMT -8
Eric: Well maybe if you told me there were delicious triscuit crackers I could have enjoyed them with you.
Carl: I'm sorry
Eric: Well sorry doesn't put the delicious triscuit crackers in my stomach does it?
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Post by Shaxspear III Esq. on Feb 3, 2013 0:42:36 GMT -8
Just finished prepping my Superbowl snack for tomorrow. When I tailgated with Drew in SF, his friend introduced me to these things called Armadillo Eggs. Turns out they're also called Atomic Buffalo Turds. They're hallowed out jalapenos filled with cream cheese. Then they're wrapped in bacon and then grilled. I decided to Shax them up a bit. Took jalapenos and hollowed them out. Then stuffed them with andouille sausage, cream cheese, jalapeneo jack cheese, jalapeneo havarti, smoked gouda, roasted garlic, liquid smoke and worsch. Wrapped them in bacon and then gave them a spice rub of brown sugar, chili powder, paprika and chili flakes. Tested one out, and fuck yes that will do.
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Post by Drew on Feb 3, 2013 0:57:00 GMT -8
Oh. My. God.
I crushed some of those armadillo eggs, simple and delicious. These Shaxified armadillo eggs...the world is not prepared.
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Post by chud on Feb 3, 2013 9:15:47 GMT -8
Just finished prepping my Superbowl snack for tomorrow. When I tailgated with Drew in SF, his friend introduced me to these things called Armadillo Eggs. Turns out they're also called Atomic Buffalo Turds. They're hallowed out jalapenos filled with cream cheese. Then they're wrapped in bacon and then grilled. I decided to Shax them up a bit. Took jalapenos and hollowed them out. Then stuffed them with andouille sausage, cream cheese, jalapeneo jack cheese, jalapeneo havarti, smoked gouda, roasted garlic, liquid smoke and worsch. Wrapped them in bacon and then gave them a spice rub of brown sugar, chili powder, paprika and chili flakes. Tested one out, and fuck yes that will do. That's on point! Wouldn't change a thing!  Welcome to flavortown! |
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Post by nater on Feb 3, 2013 9:33:21 GMT -8
Shax makes flavour sex.
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Post by Shaxspear III Esq. on Feb 3, 2013 10:30:01 GMT -8
I hate that man so much.
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Post by chud on Feb 3, 2013 10:34:28 GMT -8
Ha! He is the fucking worst, hands down! |
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Post by chud on Feb 3, 2013 14:18:31 GMT -8
I followed suit with the stuffed peppers. But did it my own way, sans bacon. Cooked down some pork chorizo (Mexican style), mixed chorizo with monterey jack, minced red onion, some chopped cilantro, and a dash of both salt and cumin. Scored some quite large jalabenos and cut them in half lengthwise. Stuffed each with the chorizo mixture and topped with a sprinkle of the jack.
Also decided to do something to rep Baltimore, so I whipped up a hot crab dip. Sauted shallot in some butter, a pinch of cayenne and a dash or two of Old Bay (a Baltimore staple). While still on burner I added a bit of half and half then melted down some cheddar and cream cheese. Took mixture off heat tossed in some lump crabmeat and then baked in the oven. Sprinkled some fresh chopped parsley on top and served with baguette. THIS SHIT IS THE DIGGITY DANK!!!
Edit: I must add that these are great accompaniments to most any canned meat.
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Post by StormyPinkness on Feb 3, 2013 15:01:58 GMT -8
Damn, I'm coming to your house, Chud.
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Post by Shaxspear III Esq. on Feb 11, 2013 21:53:29 GMT -8
Short Rib Beef Bourguignon Seared some beef short ribs with duck fat in the french oven. Then softened some carrots, shallots, beets and garlic. Added a shit tonne of Bordeaux wine, thyme, bay leaves, a touch of tomato paste, salt and pepper. Let that simmer at a low heat in the oven for a few hours. Then served it on some mashed potatoes served with some carrots I stewed in the bourguignon sauce. Finally topped with some balsamic caramelized onions.  |
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Post by J-Dawg on Feb 11, 2013 22:58:48 GMT -8
Short Rib Beef Bourguignon Seared some beef short ribs with duck fat in the french oven. Then softened some carrots, shallots, beets and garlic. Added a shit tonne of Bordeaux wine, thyme, bay leaves, salt and pepper. Let that simmer at a low heat in the oven for a few hours. Then served it on some mashed potatoes served with some carrots I stewed in the bourguignon sauce. Finally topped with some balsamic caramelized onions. Sounds dee-lish. Also, I have the same placemats but in a different color (beige/brown). Who knew. |
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Post by Shaxspear III Esq. on Feb 18, 2013 21:21:16 GMT -8
Homemade red tomato sauce consisting of fresh Roma and vine tomatoes mixed with garlic/basil/chili infused extra virgin olive oil. Tossed with fresh fettuccine, basil and butter. Then topped with cremini mushrooms, red wine salami and pecorino cheese. Served with some garlic bread and valpolicella wine. This sauce is so basic and so fucking good. Take the tomatoes and put them in a pot of boiling salted water until the skin breaks. Peel off the skin and then give the tomatoes a little squeeze to get rid of the seeds and some of the excess juices (save it for later). Then throw them in a pot with some extra virgin olive oil and a good pinch of salt at a medium low seat. Mash them with a masher and let it simmer for around 45 minutes occasionally stirring and then mashing some more (add some of that strained tomato juice if it the sauce reduces too much.) While that's going on in another small pot add 2 cups of extra virgin olive oil, 10 cloves of garlic, a small handfull of fresh basil and a decent pinch of chili flakes. Let that stuff steep in the olive oil at a low heat. After 45ish mins strain and stir in your infused olive oil with the tomatoes until you get the consistancey you want and stir it up real good. That's it! Then when you're ready to make your pasta, cook your pasta in salted boiling water until it's about 90% done. Then in a pan take some of your sauce, add anoter pinch of chili flakes, some fresh basil and then add your strained pasta with just a touch of the pasta water. Add a small chunk of butter and then stir and flip the pasta around in the pan to melt the butter and aerate the sauace. Bam delicious and so fresh and simple.  |
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Post by StormyPinkness on Feb 19, 2013 21:08:11 GMT -8
Well, I was going to come in here and be proud if my pasta creation last night but this looks better! Although, I am still proud of mine and I thought of it myself and it was tasty. I got some Zenner's Sicilian chicken sausage with olives and took it out of the casings and browned it and set aside. Sliced five or six mushrooms and browned those and also a small white onion. Added a couple cloves of garlic at the end of that and added the sausage and mushrooms back to the skillet. Added two cans crushed tomatoes, some pepper, italian seasoning, dried basil, and salt. Simmered for around 20-30 minutes and added some spinach at the end. Tossed with multigrain pasta and sprinkled with feta.  Currently I am making Oscar chili. |
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Post by Deleted on Feb 19, 2013 21:10:32 GMT -8
You have no idea how excited I am that I get to stay for the Oscar Party and Chili
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Post by Dr. Crane on Feb 20, 2013 4:14:21 GMT -8
Stormy sexted me a picture of her dick chili. Mmmm mmmm.
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Post by StormyPinkness on Feb 20, 2013 8:51:46 GMT -8
He liked my pile of raw meat.
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Post by chud on Feb 20, 2013 9:26:32 GMT -8
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