Tonight is basmati rice covered in two servings of leftover stew
Whacha Cookin' Tonight?
- Thread starter Fifty
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Supr49er
2011 Thunderfall Cup
Barbecued Chicken, Roasted New Potatoes, Sauteed Green Beans with Bacon and Red Peppers.
GinandTonic
Saphire w/ Schweps + Lime
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- May 25, 2005
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Beef stew. Spicy w/ lots of paprika, some tobasco and a dash of worcestershire sauce, pinch of chilli. Shed loads of red wine as per usual. Mushies and vegies, stock and funki porcini. Couple of tins of toms.
Winter warming w/ Bread and salad.
Winter warming w/ Bread and salad.
I'm trying corned beef hash with steamed carrots. I've never had it before.
Martacus
World's Greatest Warrior
The pork shoulder recipe was a success. So successful, in fact, that I got two more of the roasts, as they were $1/lb. Stuck them in the freezer for future use.
I used a good portion of the leftover meat and the bone to make soup the other night.
Ingredients:
~1 gallon water, plus more as needed
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cups dried white beans
2 cups dried split peas
9 strips of bacon, chopped
1 pork shoulder bone
~1.5 lb pork shoulder, cut roughly into 1-inch cubes or smaller
Salt & pepper to taste
1. Sort through and rinse the beans and peas
2. Chop up the vegetables and the bacon
3. Put the bone and vegetables in a large stockpot. Add salt and pepper (10-15 whole peppercorns is what I used) Bring to a boil, then reduce heat to simmer for 1-2 hours. Skim surface of scum and fat as needed.
4. Remove bone and cut away as much usable meat as possible. Discard the bone, then put the meat, bacon, beans, and peas in the pot; add more water if the stock reduced significantly in step 3. Boil uncovered or partially covered for roughly an hour and a half, until the beans are soft.
This is possibly the best-tasting soup I've ever made.
I used a good portion of the leftover meat and the bone to make soup the other night.
Ingredients:
~1 gallon water, plus more as needed
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cups dried white beans
2 cups dried split peas
9 strips of bacon, chopped
1 pork shoulder bone
~1.5 lb pork shoulder, cut roughly into 1-inch cubes or smaller
Salt & pepper to taste
1. Sort through and rinse the beans and peas
2. Chop up the vegetables and the bacon
3. Put the bone and vegetables in a large stockpot. Add salt and pepper (10-15 whole peppercorns is what I used) Bring to a boil, then reduce heat to simmer for 1-2 hours. Skim surface of scum and fat as needed.
4. Remove bone and cut away as much usable meat as possible. Discard the bone, then put the meat, bacon, beans, and peas in the pot; add more water if the stock reduced significantly in step 3. Boil uncovered or partially covered for roughly an hour and a half, until the beans are soft.
This is possibly the best-tasting soup I've ever made.
warpus
In pork I trust
I'm cooking dinner late tonight. I have unthawed some chickenbreasts and need some inspiration!
What other stuff do I have? Well.. milk, cheese, onions, garlic, breadcrumbs (no eggs though), chinese noodles, rice, all sorts of herbs and spices, teriyaki sauce, mayo, mustard, white wine, spaghetti noodles, pasta sauce, canned mushroom soup, frank's red hot sauce, soy sauce, tabasco sauce, butter
I have a half-assed plan right now that involves making stir-fry with some of this stuff, but I'd be up for something a bit more creative. I'm googling some recipes right now - but the problem is usually that I end up not having something in a recipe..
So throw some recipes at me, if you're bored! I have a microwave, stove, slow cooker, toaster, and george forman grill
What other stuff do I have? Well.. milk, cheese, onions, garlic, breadcrumbs (no eggs though), chinese noodles, rice, all sorts of herbs and spices, teriyaki sauce, mayo, mustard, white wine, spaghetti noodles, pasta sauce, canned mushroom soup, frank's red hot sauce, soy sauce, tabasco sauce, butter
I have a half-assed plan right now that involves making stir-fry with some of this stuff, but I'd be up for something a bit more creative. I'm googling some recipes right now - but the problem is usually that I end up not having something in a recipe..
So throw some recipes at me, if you're bored! I have a microwave, stove, slow cooker, toaster, and george forman grill
Fifty
!!!!!!!!!!!!!!!!!!!!!!!!!
butter + garlic + herbs + wine + chicken, tosss w/ spaghetti, would taste pretty good
ParadigmShifter
Random Nonsense Generator
Get some cream (or use the mushroom soup) and make chicken in white wine sauce. Best with a bit of bacon as well though.
Fry chicken/onions/garlic/bacon until chicken isn't pink, add glass or 2 white wine. Reduce until half the liquid has gone. Add cream, simmer for 20 mins or so. Serve with rice or spuds. Green beans or broccoli go well with this as well.
EDIT: And throw George Foreman grill in the bin
Fry chicken/onions/garlic/bacon until chicken isn't pink, add glass or 2 white wine. Reduce until half the liquid has gone. Add cream, simmer for 20 mins or so. Serve with rice or spuds. Green beans or broccoli go well with this as well.
EDIT: And throw George Foreman grill in the bin
warpus
In pork I trust
thanks guys! i'm getting some inspiration here
how many cups in a glass?
how many cups in a glass?
ParadigmShifter
Random Nonsense Generator
Depends on the size of the cup
A wine glass is 275mil I think. (That's 1/2 a pint).
EDIT: Probably best not putting a pint of wine in though, just use 1 glass
A wine glass is 275mil I think. (That's 1/2 a pint).
EDIT: Probably best not putting a pint of wine in though, just use 1 glass
warpus
In pork I trust
I've never cooked with wine before. This is a new and exciting chapter in warpus culinary history!
Mind you I have to clean my kitchen before I can actually cook, and I don't feel like getting up quite yet..
Mind you I have to clean my kitchen before I can actually cook, and I don't feel like getting up quite yet..
ParadigmShifter
Random Nonsense Generator
Never cooked with wine??? Mein Gott!
What do you put in spaghetti bolgonese/chilli con carne to make it taste twice as good? Red wine of course!
Pork cooked in Masala wine (which tastes like arse anyway) is good too. You can do veal instead if you like eating liittle baby moo cows. Add some sherry to stir fry with noodles as well.
Coq au vin is good too.
Other good booze cooking: Crepes with flaming brandy. Beer in batter is a must (for fish & chips/those veg things you deep fry that you have in chinese restaurants). Beer is good for Welsh Rarebit too (posh name for cheese on toast).
What do you put in spaghetti bolgonese/chilli con carne to make it taste twice as good? Red wine of course!
Pork cooked in Masala wine (which tastes like arse anyway) is good too. You can do veal instead if you like eating liittle baby moo cows. Add some sherry to stir fry with noodles as well.
Coq au vin is good too.
Other good booze cooking: Crepes with flaming brandy. Beer in batter is a must (for fish & chips/those veg things you deep fry that you have in chinese restaurants). Beer is good for Welsh Rarebit too (posh name for cheese on toast).
Narz
keeping it real
I cooked some quinoa & added tomato sauce, coconut milk, salt & my spice blend (ginger, curry, turmeric, cumin, garlic, and cayenne; not any special mix, just came up with it on the spot).
It came really, really good though buckwheat comes even better with that particular sauce blend.
It came really, really good though buckwheat comes even better with that particular sauce blend.
LucyDuke
staring at the clock
Red wine in chili? I will have to try this.
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