Seriously I wasn't expecting it to turn out as well as it did, so so much better than any store bought stuff I've had so far. The freshness really makes all the difference. I made the most simple possible version with a little parsley on top as garnish.

Cayenne is a good idea for next time

I've been getting more into eating eggs lately. I fried one earlier and tried it with Sriracha sauce. Didn't taste right. But they're damn good with Tabasco.

tabasco is essential with eggs, won't eat them without it

Sounds like it would make a base for an interesting south asian-ish gastrique, and would probably play well with the baby cabbages. The rosemary stands out a bit in my mind, but the mix might need some earthiness, and it works with tarragon and basil.

Open your mind, Quaid.

Actually, it was just a list of suggested possibilities, but if you played with them in the right parts, it could be decent. There's no need to use all of them, and I typically go with two or three flavours at a time.

Ottersnott has this retarded ability to be able to judge things without even understanding what the other person has said. That's why he's on my foe list. I couldn't tell you why he continues to respond to my posts, but if it makes him happy, then so be it.

I'll take that with a grain of salt.

And some basil. And rosemary. Some mint. And some tarragon and some oregano.......... And vinegar.

probably not up to the standards of the foodies of the board, but i picked up some of this the other day,



it's fucking delicious

I finally popped open a jar of scotch bonnet sauce that I'd had aging for a year... it's fan freaking tastic.

I'm definitely going ahead with my idea of putting it in tiny casks, and letting it chill out for a year or ten.

Keriwa was closed so I went to Nota Bene and had rabbit instead. The elk sausage became an awesome German influenced pasta (thankyou infernalmachine for the mustard suggestion) and I am obsessed with kale these days. I steam it and put it in little ziplock bags for snacks.

I hope you all have a lobster (phonetically homonymic with dragon) or a whole fish (phonetically homonymic with abundance) or steamed greens (represent wealth) for Chinese New Year, which continues for the next week and a half.
Gong hei fat choi! Welcome to the year of the dragon lady!

thanks for posting that!
tonight for dinner i steamed baby bok choy, boiled live lobster, and made a saffron garlic butter to go along with it.
it was delicious

we should have a scotch bonnet sauce swap

You don't get this jar... I don't even get this jar... but if my next batch is good, I'm in like a hamster.

made almond milk from scratch today and it turned out awesome!
been wanting to drink milk again but all the almond milk i see in the stores are processed crap

Chinese food.

http://www.youtube.com/watch?v=fHkxiHUAQwU

Very boring video.

Got me some brown rice flour, that can only mean one thing...

Mother fucker I am cooking wings.

making a roast in my crock pot, any suggestion for spices to add?

so far i've got

~1.7 lb inside round over roast
1 can beef consomme
1 bottle of beer
1 onion
1 package knorr french onion soup mix

wanted to throw in some potatoes or other veggies, but didn't have any on hand

what else can i add to this?

a few cumin seeds, paprika, thyme, rosemary, oregano... maybe not all five, but it would work... GARLIC! You're missing garlic.

In unrelated news, just ordered some Scorpion/Butch-T seeds... I'm going to handle them then rub my eyes and masturbate at the same time.

made some non-deepfried "spring rolls" yesterday. there's this awesome little asian market down the street from my place and when i first discovered it, i bought some of these:

and they've been sitting in my cupboard for about a year.
i didnt really know what to do with them and didnt feel like a) looking it up or b) going grocery shopping.

i ended up sauteing some small chunks of chicken in terryaki sauce and seasame oil, then mixing up a bunch of sprouts, raw cabbach and grated carrots, and boiling some rice. i threw it all in there with some kraft asian dressing. it was... surprisingly delicious!

i'm eating the last ones rright now and dipping them in this stuff, which, while purists might consider it some kind of a crime.. i think it's fucking delicious.

what particular combination would you suggest i try a test run at? debated about adding garlic but ended up not doing so. roast turned out really good on the outside, little dry on the inside. probably should have poked some holes in it. i really am a cooking noob.

i know i have ground cumin , paprika, a bit of thyme, and oregano in my spice cupboard, and i could always pick up some rosemary. and definitely garlic. growing up "garlic" meant garlic salt but started using fresh stuff and never fucking going back.

also have some chicken bones i've been saving to make some stock with, but don't really have any recipes to use the stock for. suggestions?

also i'm still on a never ending search for a home made beef jerky recipe.

[/kitchen noob]

Onion, garlic, rosemary, beer, beef stock, cracked black pepper, maybe a pinch of salt if the stock's not salty enough. If you're going to poke holes, pop some garlic cloves into them. It doesn't really help the inside stay moist though. If it's dry, you overcooked it... I usually give the few roast beasts I do - from time to time - a quick searing, but that's more for crispy end bits than anything else, because I cook them medium at most.



give some onions, celery, and carrots (about 2-3:1:1) a quick sautee in the bottom of a stock pot, add the bones, cover with water, and simmer until satisfied. It'll need salt and pepper (and garlic, and maybe sage, and whatever else you want to throw at it, but mostly salt).



I've never done jerky. I'm pretty sure you need a dehydrator or a smoker and a shitton of salt to make it work though.

One of the cooking axioms that have stuck in my head is from the goddess Nigella Lawson: "It takes 3 chicken carcasses to make 1 pot of stock." She is a lady who lunches, obviously, and once shamelessly mentioned how she always asks for the chicken carcass(es) when she leaves one of her posh ladyfriends' estates.

As Gabe mentioned, toss some evoo into your hugest cooking pot, then some onion, celery, carrots, garlic, any veg stems you have (broccoli stalks, corn cobs, potato peels, whatever), all your carcasses, a ton of salt, pepper, and whatever herbs and/or chilis you have on hand, and fill the pot with water, cover. Bring to a boil. Turn down to a low simmer for about 2-3 hours. Strain through cheesecloth or well laundered hoisery into individual portioned jars, tupperware or freezer bags and freeze. Enjoy your awesome homemade chicken stock for the winter months where you need comfort food but still want to stay healthy.

As for your original question, stock is amazing for the easiest, healthy, homemade fastfood. Grab one of your ziplocks of stock from the freezer, put it in a saucepan on med-hi still frozen. As you chop your veg, just toss them in with the frozen stockblock. Easy veg would be celery, baby carrots, chilis, whatever. By the time your veg are chopped and in the pot, the stock block should be almost thawed, if not almost boiling. (You already have onion and garlic in the stock.) Toss in some small pasta. Wait till the pasta is softened. Homemade, healthy chicken noodle soup in 10 minutes, and sooo much more fulfilling than the stuff from the store.

^^Also, as a note, since you are simmering your stock pot for so long, and straining after, you really don't have to chop your veg. Smash your garlic, break your carrots/celery stalks in half, chop an onion in 4 including skin, don't worry about cutting. The water puts in the time that your knife would otherwise.