Great food and cocktail thread

[Shooz]

I made some sweet potato chips/crisps this week on the fly.

No idea what the usual method is as I haven't bothered looking, but fried them in garlic infused olive oil both sides lightly, placed on a kitchen towel to take off most of the oil, lightly salted and then put them in the oven with other stuff I was cooking to crisp off. Turned out really good, will have to look up proper recipe to see if I can improve.


Feeding 50 starving marines hardly proves you're a great chef, it just means you can cook.

[Muhammad bin Abd Al Aziz]

Salaam my freinds!

It is grately pleasing to find in internet wonderful new Druffs forums for postings. My kultur grately venrate rich bald old man of ampel build with faciel hair from loin of camel!

Verily new forum is HIGHLEY ISLAMIC, grate improveing over DonkingDown (forums of Micon of the Two Yards):

• no conspumption of hasheesh, alcohol or other intoxics (khamr)
• no graven image of the kaffir manhood (zub)
• great intolerants of sodomite
• strong leadership, uter comptempt for democratics
• no discussing of gamble, ect.
• most excelent!

With permision and grateful, I makeing many postings explaning the wonders my anceint and complex kultur, to reverse anceint rejection of Prophet (PBUH) by schemeing trecherous hipocrit JEWS. This thred offers wonderful starting!

Let us begining with recipe for MOST EXCELENT Beduin delicacy:

STUFED ROAST CAMEL
Ingredent:
1 camel, medum (300-500kg)
1 lamm, large
20-30 chicken
60 egg
12kg rice
2kg pine nut
2kg swete almond nut
1kg pistacho nut
110 galon water
pinch of salt

Instructings:
1. Catch and stun camel
2. In name of Allah (NOT idolatrous altar or false prophpet) slit camels throte, carotid artory, wimd pipe, jugglar, leaveing spinel cord intact (dhabihah)
3. Awate camel blede to deth (warning: MUCH THRASHING AND GURGEL, do NOT let delicat wifes watch).
4. Repeateing 1-3 for lamm and chiken
5. Change dishdashah
6. Boil camel, lamm, chiken until tender
7. Boil rice, fry nutts, hardboil & pele egg
8. Stuf chicken with egg and rice, stuf lamm with chiken, stuf camel with lamm
9. Broil over large charcol pitt until color of kaffir
10. Suround with remaneing rice & nutt
11. Add salt
12. Pronounce name of Allah over feast

[Vwls]

STUFED ROAST CAMEL

1 camel, medum (300-500kg)

1 Catch and stun camel

LOL

[Sandwich]

A "MOST EXCELENT" thread.

[Vwls]

It's a little hot right now for this recipe (I prefer to make this in the fall... something about great chilli on a cold day...) but I thought you boys would enjoy making this - there's a few things men generally like to cook, and chili is one of them.

World’s Best Chili

• 2 pounds lean beef chuck roast cut into 1 and 2 inch cubes (Do not trim away the fat! It goes in the pot.)
• 1 pound ground chuck (not ground beef – make friends with your local butcher to be sure you get the right thing)
• 1 pound boneless pork chops cut into 1 inch cubes
• 2 large red onions, finely chopped
• 4 tablespoons fresh minced garlic
• 2 bottles beer
• 1 cup chili sauce
• 2 large cans whole tomatoes
• 2 large cans crushed tomatoes
• 2 cans beef broth
• 3 tablespoons vegetable oil
• 1 can 4 oz. chopped green chilies
• 2 green bell peppers, cleaned and finely chopped
• 6 jalapenos, finely diced
• 3 serranos, finely diced
• 2 habaneros, finely diced
• 3 tablespoons chili powder
• 3 tablespoons ground cayenne pepper
• 1 tablespoon cumin powder
• 3 teaspoons freshly ground sea salt
• 4 teaspoons sugar
• 2 teaspoons unsweetened cocoa powder
• 2 small cans tomato paste
• 2 16 oz. cans red kidney beans
• 2 16 oz. cans white kidney beans

In a large skillet, brown and drain the beef and pork. Season lightly with fresh garlic and freshly-ground black pepper while browning. Add 3/4 of the chopped onion, all the jalapenos, 2 of the chopped green peppers, and all the green chilies. Cook until the onions and peppers are tender.

Place into a large stock pot and add in all the other ingredients except for the beans, the tomato paste, the remainder of the chopped onion, and the remainder of the chopped green peppers. Cook over low to medium heat keeping just below a boil for 6-8 hours. In the last hour, add the beans and tomato paste.

Serve with these toppings: finely chopped onions, finely chopped green pepper, finely chopped jalapenos, sour cream, avocado slices, and grated Mexican cheese



This is tremendous with ice cold beer.

[sonatine]

Posting in this thread without a veil: ban.

[WillieMcFML]

one of the simplest and most delicious snacks in the history of snacks






you have some quality deli meat on hand?

sure, go nuts and add it to the party

olive oil and cracked pepper triscuits are GOD

don't ever doubt me

[gut]

Salaam my freinds!

It is grately pleasing to find in internet wonderful new Druffs forums for postings. My kultur grately venrate rich bald old man of ampel build with faciel hair from loin of camel!

Verily new forum is HIGHLEY ISLAMIC, grate improveing over DonkingDown (forums of Micon of the Two Yards):

• no conspumption of hasheesh, alcohol or other intoxics (khamr)
• no graven image of the kaffir manhood (zub)
• great intolerants of sodomite
• strong leadership, uter comptempt for democratics
• no discussing of gamble, ect.
• most excelent!

With permision and grateful, I makeing many postings explaning the wonders my anceint and complex kultur, to reverse anceint rejection of Prophet (PBUH) by schemeing trecherous hipocrit JEWS. This thred offers wonderful starting!

Let us begining with recipe for MOST EXCELENT Beduin delicacy:

STUFED ROAST CAMEL
Ingredent:
1 camel, medum (300-500kg)
1 lamm, large
20-30 chicken
60 egg
12kg rice
2kg pine nut
2kg swete almond nut
1kg pistacho nut
110 galon water
pinch of salt

Instructings:
1. Catch and stun camel
2. In name of Allah (NOT idolatrous altar or false prophpet) slit camels throte, carotid artory, wimd pipe, jugglar, leaveing spinel cord intact (dhabihah)
3. Awate camel blede to deth (warning: MUCH THRASHING AND GURGEL, do NOT let delicat wifes watch).
4. Repeateing 1-3 for lamm and chiken
5. Change dishdashah
6. Boil camel, lamm, chiken until tender
7. Boil rice, fry nutts, hardboil & pele egg
8. Stuf chicken with egg and rice, stuf lamm with chiken, stuf camel with lamm
9. Broil over large charcol pitt until color of kaffir
10. Suround with remaneing rice & nutt
11. Add salt
12. Pronounce name of Allah over feast

I missed this before but A+

[hutmaster]

Bacon Bourbon Pecan Brownies

1/2 cup pecans
1/2 pound sliced bacon
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 packed cup light brown sugar
3 tablespoons bourbon
4 large eggs
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour

instructions

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing
2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the
pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the
nuts. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on
paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted;
scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved
3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth.
Sift the cocoa and flour into the bowl and beat until blended.
Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top.
Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the
center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan
to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment
paper. Cut into squares or rectangles and serve.

[Goodpoop]

**** Ahi Tuna ***

couple pounds of really fresh Ahi Tuna

Heat grill to around 500 degrees.

put a little extra virgin olive oil on the tuna

little salt and pepper

cook 1 minute per side

AWESOME

[Vwls]

How to make store-bought spaghetti sauce taste like gourmet

Get a package of spicy Italian sausage, and a bunch of fresh basil. Fry up the sausage with chopped onion - break up the sausage in the pan as it cooks. Squeeze in about 3 cloves of fresh garlic. Add fresh cracked black pepper, and white sugar to taste. Toss in the basil leaves - leave them on the stems. It's easier to pull them out afterward. When the sausage and onions have browned, add a jar of cheap spaghetti sauce. My favorite is vodka sauce but any shitty, inexpensive sauce will work.You can also squeeze in a couple ripe tomatoes - literally squeeze the guts out of the tomatoes into the pan and break the meat of them into small pieces - drop them in. Add a little oregano if you have some. A touch more sugar is often needed - taste as you go.

Simmer about a half hour, lift out the basil, and serve over any kind of pasta. Stuffed pastas are even better - Trader Joes makes one with sweet potato inside... amazing and not very costly.

This dish takes about 15 minutes of labor and will cost you less than $10.00. Your guests will be amazed and think you made the whole thing from scratch.

[lewfather]

one of the simplest and most delicious snacks in the history of snacks






you have some quality deli meat on hand?

sure, go nuts and add it to the party

olive oil and cracked pepper triscuits are GOD

don't ever doubt me

I would substitute the kraft for winshulers sharp cheddar but yes definitely top top

[Vwls]

Best Mango Margarita You'll Ever Make

Per drink:
2 1/2 oz white tequila
1 oz triple sec (recommended: Gran Marnier)
2 oz margarita mix
1 fresh mango, skinned and diced
1 frozen mango, diced
5 forkfuls frozen Haagen-Dazs Mango Sorbet
3 teaspoons sugar

Put all ingredients into a blender - puree till smooth

Use a mango peel around the margarita glass and dip rim in sugar - garnish with a lime slice or a skewered fresh mango slice and a strawberry.

[Vwls]

Best Mango Margarita You'll Ever Make

Per drink:
2 1/2 oz white tequila
1 oz triple sec (recommended: Gran Marnier)
2 oz margarita mix
1 fresh mango, skinned and diced
1 frozen mango, diced
5 forkfuls frozen Haagen-Dazs Mango Sorbet
3 teaspoons sugar

Put all ingredients into a blender - puree till smooth

Use a mango peel around the margarita glass and dip rim in sugar - garnish with a lime slice or a skewered fresh mango slice and a strawberry

Made a small batch of these today, and I must say, they really are the best. It's the Haagen-Dazs mango sorbet that makes them amazing.

Serve these with the following south of the border inspired meal:

Grilled Serrano Bacon Burgers
Serves 8

warning - omit bacon if serving your Jewish friends

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh squeezed lime juice
4 green onions, finely chopped
2 tablespoons fresh minced Serrano chiles

Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.


Burgers
2 pounds ground beef
1 small white onion, finely chopped (about 1 1/4 cups)
2 tablespoons Worcestershire sauce
1/2 tablespoon fresh minced Serrano chiles
3 freshly pressed cloves of garlic
1 teaspoon fresh-ground sea salt
1 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne pepper
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties (I use a plastic bag on each hand and hand to form the patties). Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

16 bacon slices
Nonstick vegetable oil spray
8 3- to 4-inch square focaccia rolls, split horizontally
8 crisp lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted toppings (tomato slices, grilled onion slices, and fresh-sliced avocado)

Prepare your grill (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 4-5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

[RichardBrodiesCombover.]

That burger is amazing. I need to find a good source for some quality bread/hamburger buns. Almost everything they sell in the supermarket is trash when it comes to buns.

[Steve-O]

How to make store-bought spaghetti sauce taste like gourmet

Get a package of spicy Italian sausage, and a bunch of fresh basil. Fry up the sausage with chopped onion - break up the sausage in the pan as it cooks. Squeeze in about 3 cloves of fresh garlic. Add fresh cracked black pepper, and white sugar to taste. Toss in the basil leaves - leave them on the stems. It's easier to pull them out afterward. When the sausage and onions have browned, add a jar of cheap spaghetti sauce. My favorite is vodka sauce but any shitty, inexpensive sauce will work.You can also squeeze in a couple ripe tomatoes - literally squeeze the guts out of the tomatoes into the pan and break the meat of them into small pieces - drop them in. Add a little oregano if you have some. A touch more sugar is often needed - taste as you go.

Simmer about a half hour, lift out the basil, and serve over any kind of pasta. Stuffed pastas are even better - Trader Joes makes one with sweet potato inside... amazing and not very costly.

This dish takes about 15 minutes of labor and will cost you less than $10.00. Your guests will be amazed and think you made the whole thing from scratch.

Better off with a couple cans of crushed Tomato and seasoning yourself.

I fill the bottom of my sauce pan with a thin layer of olive oil and throw in diced garlic and onion, fry that up for a couple minutes. then add 2 cans crushed tomatoes (plain) and 1 can of diced (this can be flavored if you like and add 2 cans if you like your sauce chunky). Throw in some basil, oregano, and some crushed red pepper, Salt and pepper to taste and you're good to go. at some point I add one or more of the following: Chicken, pork, meatballs, sausage. Sometimes I'll do this on the side if I plan on freezing some of the sauce I make. I simmer my sauce for at least 2 hours, longer if I add meat. I never use sugar in my sauce, but this is just taste preference

Couple of added goodies:

#1 -- You can simply boil tomatoes for like 30 seconds (the skins come right off at this point and throw them instead of the crushed (if you want to waste your time deseeding them you can) I usually use 1/2 can and half fresh tomato

#2 -- If you like thin sauce (great for spaghetti) use tomato puree instead of crushed and add #3 below

#3 -- for a little tang add some pepperoncini or banana pepper juice to the sauce (a little goes a long way): you can simply cut a green pepper in half and toss the two halves in but I find this much harder to control the amount of tang you get in the sauce

#4 -- to make a really good sauce you need a thick-bottomed pot, not those flimsy ass pans with the copper on the bottom. If you were to hit someone over the head with it it should be thick enough that only the person's head would be dented, not the pot

[Vwls]

That burger is amazing. I need to find a good source for some quality bread/hamburger buns. Almost everything they sell in the supermarket is trash when it comes to buns.

The one item that works well for buns if you have a crappy bread aisle at your local supermarket and can't get good foccacia or other gourmet selections is this:

[Vwls]

How to make store-bought spaghetti sauce taste like gourmet

Get a package of spicy Italian sausage, and a bunch of fresh basil. Fry up the sausage with chopped onion - break up the sausage in the pan as it cooks. Squeeze in about 3 cloves of fresh garlic. Add fresh cracked black pepper, and white sugar to taste. Toss in the basil leaves - leave them on the stems. It's easier to pull them out afterward. When the sausage and onions have browned, add a jar of cheap spaghetti sauce. My favorite is vodka sauce but any shitty, inexpensive sauce will work.You can also squeeze in a couple ripe tomatoes - literally squeeze the guts out of the tomatoes into the pan and break the meat of them into small pieces - drop them in. Add a little oregano if you have some. A touch more sugar is often needed - taste as you go.

Simmer about a half hour, lift out the basil, and serve over any kind of pasta. Stuffed pastas are even better - Trader Joes makes one with sweet potato inside... amazing and not very costly.

This dish takes about 15 minutes of labor and will cost you less than $10.00. Your guests will be amazed and think you made the whole thing from scratch.

Better off with a couple cans of crushed Tomato and seasoning yourself.

I fill the bottom of my sauce pan with a thin layer of olive oil and throw in diced garlic and onion, fry that up for a couple minutes. then add 2 cans crushed tomatoes (plain) and 1 can of diced (this can be flavored if you like and add 2 cans if you like your sauce chunky). Throw in some basil, oregano, and some crushed red pepper, Salt and pepper to taste and you're good to go. at some point I add one or more of the following: Chicken, pork, meatballs, sausage. Sometimes I'll do this on the side if I plan on freezing some of the sauce I make. I simmer my sauce for at least 2 hours, longer if I add meat. I never use sugar in my sauce, but this is just taste preference

Couple of added goodies:

#1 -- You can simply boil tomatoes for like 30 seconds (the skins come right off at this point and throw them instead of the crushed (if you want to waste your time deseeding them you can) I usually use 1/2 can and half fresh tomato

#2 -- If you like thin sauce (great for spaghetti) use tomato puree instead of crushed and add #3 below

#3 -- for a little tang add some pepperoncini or banana pepper juice to the sauce (a little goes a long way): you can simply cut a green pepper in half and toss the two halves in but I find this much harder to control the amount of tang you get in the sauce

#4 -- to make a really good sauce you need a thick-bottomed pot, not those flimsy ass pans with the copper on the bottom. If you were to hit someone over the head with it it should be thick enough that only the person's head would be dented, not the pot

Good advice on the thick-bottomed pot. Great Italian red sauces get better, the longer they cook - some of the original Italian grandmas cook their sauce for three days at a time - just leave it simmering at the back burner and add a little water now and then.

The reason I add sugar to mine is to offset the over-sized quantity of garlic. This is not a traditional recipe, but I guarantee you'll love it - it bursts with flavor.

You are right that using a can of crushed tomatoes is about the same as using a jar of pre-made spaghetti sauce. By the time you are done adding the garlic, seasonings, sugar, and other items (the sauteed sausage and basil add a ton of flavor), it really doesn't matter what spew you started with.

[Vwls]

If you’ve ever eaten at Kabuki (it's a national chain I believe, but I don't know how many states they are in), you may have tried their "Mint Drop" cocktail. It's made with Japanese rice-vodka and mint-infused grapefruit juice, and it's one of my absolute favorites. This drink is amazing - so fresh and not too sweet – a perfect compliment to all sorts of Japanese or other Asian flavors… or even just a mild fish. Other bonuses to this drink – it looks pretty (impress your GFs) and two are enough to get a female of average weight completely wankered (is that a word?).

I usually ask a bartender the recipe of his or her drink if I love a cocktail, but a lot of times what they tell you isn't the whole story, so when you get home, assemble the ingredients, and try to make it, it never comes out as good as the restaurant version. The way around this is trial and error (or make REALLY good friends with your bartender).

It was no exception with the Kabuki Mint Drop. I was advised what was in it twice (two different bartenders) and tried to make it at home several times, but was disappointed with the result. Until this week. I am happy to report that I cracked the Mint Drop code this week. So I share it with you here today.

What you'll need:

Kissui Japanese premium vodka Well, that’s what THEY use. But you absolutely don't have to use this vodka. Just buy any decent vodka. Taste test after taste test proves that even the "pros" can't tell the difference between vodkas or identify their favorite brands, especially when the vodka is mixed with other liquids. The whole selling point of vodka in the first place is that it’s virtually flavorless. (Slight differences in “burn” are impacted by the individual doing the tasting and how accustomed they are to burn). So just use whatever vodka you have lying around - does not have to be expensive. (Within reason obv - don't buy rot-gut vodka from the bottom shelf - get something in the middle, hopefully that comes in a glass bottle LOL.)

Fresh mint leaves You can buy these at almost any supermarket in the veggie/salad section. If you have a Trader Joes nearby, get them there - they're much cheaper. Or just bite the bullet and start an herb garden at home. It's cheap and easy and it kicks ass to have fresh mint around all the time. Takes foods up a notch, especially those with a Thai or Vietnamese theme, and it makes even a plain glass of ice water seem fresh and gourmet. Ish.

Pink or red grapefruit juice Sure you could buy the grapefruits and squeeze them, but I'm way too lazy to do all that. Just pick up a bottle of pink or red grapefruit juice and be done with it. I got the one at Trader Joe's - it was about 3 bucks and it rocks. Get the sweetened kind.

Simple sugar Don’t buy this in the cocktail aisle – I LOL’d when I saw they had it for sale next to the liqueurs. It’s the easiest thing in the world to make. Just mix equal parts water and sugar, heat till the sugar dissolves, and cool to room temperature. Store in a airtight glass container in the fridge. You can also add a heaping handful of fresh mint leaves to this while it’s heating, then let it steep for 30 minutes. Lift the mint leaves out, and store – voila – mint flavored simple sugar. Amazing in Mojitos and many other drinks.

Lemons Contrary to what I just wrote above, don't buy lemon juice for this; grab some real lemons in the veggie aisle. You're only going to need a small squeeze and fresh really is better in this case. Plus you can make nifty garnishes with the peel.

Ice preferably crushed

Large cocktail shaker

Muddler (optional)

Making the drink:

Fill cocktail shaker halfway to three quarters with crushed ice. Pour in 2 oz vodka, 3½ oz grapefruit juice, 1 oz simple sugar and a ½ oz of fresh squeezed lemon juice. In a bowl or cup, muddle about 15 mint leaves with a little crushed ice, and add to the shaker. Alternatively, break the leaves up into small pieces and add to the shaker un-muddled. If you use this method, use more mint leaves. Shake vigorously until ice crystals form on the outside of the shaker, and strain into a large chilled martini glass. Enjoy.

Edit: I tried muddling the mint with a bit of crushed ice in the shaker first, and then adding the other ingredients and shaking - didn't make any difference. The primary concern is to use enough mint leaves so that the flavor of the drink is mint, not citrus. Citrus should be an undertone.

[gut]

so it's a greyhound...with a shit-ton of mint and too much sugar. meh.