yea… that is very very very different. i would think the blends of seasonings would clash (jerk an chili powders an tomatoes)…
I thought maybe he used some sort of Jamaican Jerk sauce or rub. Cuz my parents brought me a fuckton back from their vacation to Jamaica, and I was gonna be making chili anyways tomorrow, so I thought it would be nice to do it a different style than I normally do.
I didn’t see anything in his chili recipe that seemed unconventional, aside from maybe allspice or worcestershire
Where the cayenne at tho
In this thread. And I’m hungry… I post my food pics in The Lounge. I’ve been slacking lately, but expect some more recpies from me, as I’ve been on the Caveman Diet lately and it’s wonderful. :tup:
Last thing prepared: ancho center-cut porkchops with okra and turnip greens. It was nice.
I didn’t put any cumin or cayenne or else it would have just been too much like normal chili. I tried the allspice, chile peppers, and thyme since that’s basically jerk seasoning. Cinnamon is used too I’ve heard but I figured brown sugar would work better for this, for the most part it did I think.
Porterhouse steak in coconut milk and chilli cilantro curry
http://imageshack.us/a/img337/9918/photo3go.jpg
I didn’t do anything special just the usual broiled salmon in butter, lime juice, soy sauce, olive oil, salt, pepper, ground ginger, sesame seeds, minced garlic, minced onion, chilli paste, scallions, and topped with cilantro but this was one of the best fish dishes I’ve cooked. The skin was so crispy and the flesh was perfectly cooked. I had an orgasm on the first bite, just unbelievably flavorful. The secret I think is I took it out of the oven every 5 minutes to pour the juices/mixture over the salmon skin side up to seal in the flavor and get the skin crispy:tup:
Served with a side of roasted cumin, crushed red pepper, and garlic potato wedges and orzo salad.
http://imageshack.us/a/img337/1748/photo2fmn.jpg
How much time does everyone spend cooking? I need to start cutting down I can’t afford to continue spending 2 hours in the kitchen every night.
I spend roughly $100 a week on food. I usually make something that will last me 6 lunches for the work week, and then 2 to 3 other dishes for dinner for the week. Toss in drinks and snacks and I’m usually in the $100 range give or take unless I make something extra like fish for a single dinner or something like that.
Thinking of doing manicotti from scratch tomorrow, sauce also from scratch. Such a fucking undertaking though.
Well sounds good… just i do a cincinnati style chilias opposed to a texas style. so just thought the chocolate and/or hint of beer would throw it off. hmmm might have to take a shot at that style…
wow this thread is so fucking tasty
This picture is from a while ago, but it’s my favorite dish to make lately, both family and friends love it. I used a recipe from a Korean dish called Dak Galbi, but added/subtracted stuff to suit my preferences. You can’t really see the onion in it, but there’s two large onions in that baby
Chicken Galbi?
FTW, man, FTW.
Why I make my own pizza. The one on the right, was a failed attempt that became a calzone 
I haven’t made a pizza in a while, gonna change that soon :tup:
So I saw a recipe online that I wanted to try for ‘Meatless Monday’.
It’s chili mac-n-cheese - using butternut squash instead of meat. It’s a Rachel ray joint, but of course I changed a few thigns around out of want and necessity (got ot add onions baby, and yet osmehow the guy who keeps like 5 things of oregeno - couldn’t find a single one).
Chop up a full squash - I did it real small (took for EVER)
Chopped up onion
Mix together with some butter…
Roast in oven at 450ish for 20-30 (until it starts to brown)
Cook Rigitoni
In another pot cook up butter with chili powder, cinamon, cumin, salt-pepper (should be some on the squash but I forgot to :sad: still came out great though) and there were a few other ingredients (dont’ remember off the top admittedly.
Once simmering at flour…then add parmesian…then add milk…then add ‘white cheese of choice’…then add kidney beans…consistency shoudl coat a spoon.
Mix togehter with squash/onions, then mix with pasta, sprinkle cheese on top (ow much cheese in each step is person dependant.
Throw in oven @ 375ish for like ten, you want juices simmering and enzymes workin, etc.
End result…
If I do this again, I’m going to add more milk and flour to make more sauce, oh yeah there was red pepper in there but I’d like ot throw some jalepenos in (wsa keeping it kid safe), I’d cut up a whole onion and in smaller chunks (my eyes looked like I just watched that episode of Futurama with the dog that waited for Fry so I stopped at half). I’d prolly add a little more heat in general and maybe a little tomato juice.
- :bluu:
I saw a recipe for that on Good Eats recently. Sounds really good. definitely need to try making it one of these days
surprised you didnt create more sauce from the jump being you have so much to absorb… similar to the southern style mac n cheese method.
Well, for one I had never done this one before…it was truly recipe verse free hand like I typically do, and more so the amounts I used actually worked really well, but I’d like ot try it with moresauce and a different type of noddle to play off that sauce, if there was more sauce with th rigitoni, I don’t think it would have worked so well…
EDIT - let me rewind that, butternut squash is a great ‘soup’, and I’m thinking this can be turned int oa great ‘soup & noodles’ type dish.
My wife is planning on taking my idea for tonyte and she’s going to do it (not sure how I feel about it since its my idea, but we’ll see) - pulled chicken sliders, was going ot have a vinegar based one, a sweet barbe-que one with slaw, and a third undecided one, but Amber knows that I’ve been cooking dinner for us for like two weeks solid and I guess the guilt is piling on (though I don’t give it to her…so its self created guilt).
But I can’t complain…that gives me time to put my glasses on and watch Avengers in 3D while someone else does hte cooking muahaha (oh shit I need to charge my glasses heh).
- :bluu:
yo the secret is when you make dinner make enough for it to last at least another night, maybe 2. so then you dont have to cook as much. EVERYTIME i cook there is left overs for another nights meal.
im outi
Roberth
It’s definitely a time sink. Sometimes, I just want something made for me. I think it was Chef Batali who said, “The best meal I ever had was one that was cooked for me.”