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OfflineLiquidSmoke
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"Iron Chef" my fridge please
    #4596153 - 08/29/05 08:51 PM (15 years, 6 months ago)

Okay i'm basically going to list all the ingrediants I have in my fridge, and I'm in dire need of a good recipe I can do.

So it goes as follows;

6 whole boneless Chicken Breasts
4 Thin Pork Cutlets
1 Rib Eye steak
Baby Carrots
White Onions
Green Onions
Parsley
Rosemary
Thyme
Cilantro (Fresh)
Blue Corn Tortillas
5 Tangerines
Blueberries
3 Lemons
3 Limes
4 Large Red Potatoes
Block of Cheddar Cheese
Block of Pepper jack Cheese
12 pack of Eggs
Tomato Sauce
Milk
Orange Juice
Worcestershire Sauce
Soy Sauce
Sesame Oil
Rice Wine Vinegar
Raw Pork Bacon
Whole Mushrooms
4 Heads of Garlic
Spagetti (Dry)
Fettuccini (Dry)
Peaches
Salt
Pepper
Endless supply of rice



I think i'm just hitting a mental block in terms of coming up with new recipes. The most recent thing I've tried is Sauteeing mushrooms with garlic, rosemary, green onions, white onions, bacon fat, and stuffing this mixture into Chicken breasts with cheese, and grilling it. Came out delicious, but I'm still in need of some more nifty recipes.

As for cooking supplies, I have the basics, sauce pan, large sauce pan, pots, steamer baskets, oven, foreman grill, microwave, gas stove.

Can someone please help out this poor medical student?


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Invisiblechinadoll
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4597405 - 08/30/05 01:27 AM (15 years, 6 months ago)

6 whole boneless Chicken Breasts
4 Thin Pork Cutlets
1 Rib Eye steak
Baby Carrots
White Onions
Green Onions
Parsley
Rosemary
Thyme
Cilantro (Fresh)
Tomato Sauce
Worcestershire Sauce
Soy Sauce
Sesame Oil
Rice Wine Vinegar
Raw Pork Bacon
Whole Mushrooms

Have you tried to dice and slice above ingredients in a wok?
Salt and Peppper to taste
Serve over rice or spaghetti


--------------------
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InvisibleShroomismM
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4597430 - 08/30/05 01:32 AM (15 years, 6 months ago)

holy crap man you could have a feast with all that food

what I would do is make a stew.. garlic, onions, mushrooms, bacon.. carrots, potatoes, beans. maybe some rice. herbs and spices to your liking. holy shit that would be good.
fruit.. you eat raw.
tomato sauce and cheese goes on pasta.. you add sauteed onions, garlic, mushrooms, etc.
ahh hm. marinate the chicken and bake or whatever and go with the pasta
I try not to get too fancy when making food I just throw it together and eat the fuck out of it.


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Offlinedaimyo
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4598624 - 08/30/05 12:29 PM (15 years, 6 months ago)

I have to second the stew idea. Got a slow cooker?


--------------------
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: daimyo]
    #4599189 - 08/30/05 04:00 PM (15 years, 6 months ago)

Nah, I have some pots I can use though.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4599727 - 08/30/05 06:24 PM (15 years, 6 months ago)

make some killer chicken cordon bleu


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OfflineboOM
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4600325 - 08/30/05 08:32 PM (15 years, 6 months ago)

with your rib eye steak...simply put salt and pepper and some woscestire sauce (or soy sauce). then pan fry it till however you like it. throw in some chopped mushrooms as well.

garnish your steak with some caramalized onions...chop your white onions, put them in a pan over low heat..wait till they're clear and keep tossing them around in the pan for about 30 mins till they're brown and the sugars have come out.

then with your red potatoes..cut into wedges. mince 1 garlic clove. apply oil to your potatoes, sprinkle the minced garlic, some salt, pepper, thyme and rosemary. place in an oven pan and cook for 30 mins at 225C. after the first 15 mins, take a fork and toss the wedges. after it's done, shred some cheddar and melt it on top of your wedges.

if you have heavy cream, then i'd make a cream sauce with liquid beef stock and thicken with cornstarch.

for dessert...make use of your peaches...

pretty easy recipe for a "cobbler"...dice your peaches, put them in a pot and add ? cup of sugar and water...also squeeze in some lemon juice. when that's done...put it in an aluminium baking thingy and top it off with "dough" from 1? cups of all purpose flour, 1 tsp baking soda, ? cup of sugar and water...put globs of hte dough on top of the peaches and bake for 30 mins for 200C.

and of course since you're asian..cook some rice and eat it with the steak and potatoes :grin:

PS - shit you have a lot of food in your fridge...


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: boO]
    #4600650 - 08/30/05 10:04 PM (15 years, 6 months ago)

WHOA sweet!!!

thanks for the recipe.  I'm definitely going to give that a try in the near future (before the meat goes bad :p)

Need to go to the store and pick up some corn starch/flower/sugar.  But yeah, that's a brilliant recipe.  THanks a bunch!!!!



Oh, and yeah I've been trying to keep my fridge well stocked with your basic generic ingrediants.  Most people are pretty impressed with what I have stocked up on.  I definitely want to work on my cooking skills.


I'll probably use this recipe when I get this girl from class to come over for dinner.  I wanna impress her with mad cooking skills.  :thumbup:  Even though they're technically your skills.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4601497 - 08/31/05 12:30 AM (15 years, 6 months ago)

Good stew is easy to make and is hearty as fuck and a big pot will feed you for like a week. Do like what boO said and caremalize some chopped onions in olive oil, with some garlic and diced up potato. Throw in some mushrooms.. have a pot with lots of water and some beans cooking.. dump all the veggies in..add carrots, green onion, parsley, wild rice.. whatever. If you like meat then ham or bacon goes well in it. Slow cook for 2 hours or so. Experiment and add different kinds of veggies.


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: Shroomism]
    #4601751 - 08/31/05 01:25 AM (15 years, 6 months ago)

I'd definitely like to try a stew.

Although I'll need to buy some beef broth and maybe some beef chuck.

Thanks for the recomendation.


Any other recipes? :p


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4602376 - 08/31/05 04:57 AM (15 years, 6 months ago)

I made a nice simple dish today using those basic ingredients
basically a sort of potato omelette:

sautee some onions and chopped potato, rosemary, basil.. in a pan with olive/sesame oil add minced garlic
cover and fry on medium heat for 15 minutes until potato and onion are golden brown
add diced red/green peppers, worcestershire sauce, and salt and pepper to taste
mushrooms in that would probably be good too
crack 2 or 3 eggs over the whole thing and mix it all up
cook for another 2 minutes or so while mixing until eggs are cooked
top if off with some shredded cheese, let it melt

I ate it with ketchup because ketchup is a good condiment for potatos and eggs :smile:


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OfflineboOM
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4602534 - 08/31/05 06:14 AM (15 years, 6 months ago)

you have most of hte ingredients for marsala chicken and mushrooms on fettucini...

serves 2 ppl...

take 2 or 3 of the chicken breasts, soak in a brine...just take relatively salty water and keep the chicken breasts there for an hour. they'll get a bit plump

then cut up mushrooms, and dice some onions...boil water to cook your fettucini

when the chicken breasts are brined, pan fry them with a bit of olive oil. when the juices start to run sort of clear, take them out. in the same frying pan, fry up the mushrooms and onions till the onions are clear. then add 1 cup of marsala wine (sweet wine used for cooking - can find it at alcohol store or supermarket)...reduce for 2 mins till the wine coats the back of a spoon...then add in some heavy cream to your liking.

add in the chicken to the sauce and coat the chicken...simmer for 5 mins...place the fettucini on a plate and place the sauce and chicken breasts on top

really quick and easy and nummy nummy


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: boO]
    #4602610 - 08/31/05 08:09 AM (15 years, 6 months ago)

nice!!!! i've been wanting to work with the pasta...


need to go to the store and pick up some wine...


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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InvisibleYarry
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4604352 - 08/31/05 06:08 PM (15 years, 6 months ago)

without bein a cock, i could make a week of meals outta that. use your imagination and experemint. one shitty dinner tonight, may mean you find a mind blowing dinner tommorow.


--------------------
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InvisibleSmushroom
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4604806 - 08/31/05 08:09 PM (15 years, 6 months ago)

Chicken Quesadillas
Dice up the chicken
Saute chicken and white onions in a pan
Add garlic and cilantro when almost done
Place in a tortilla, top with cheddar and pepperjack cheese
Fold over and lightly brown on both sides
Can also add rice and roll into a burrito instead


Super Shroomy Omlette
Saute up shrooms, green onion, garlic, and bacon in a pan
Beat together 2 eggs per person
Mix in half of the sauteed mixture into the eggs
Pour egg mixture into another pan and let brown on on side and flip
Make the omlette kind of thin
Once the bottom is starting to brown place remainder of sauteed mixture in middle of the omelette
Top with cheddar, green onion, and uncooked shrooms
Fold omlette over and voila

Fried Noodles
Boil some fettucini in a pot, drain and rinse with cold water (stops cooking)
Saute diced carrots, white onion, parsley, thyme, and garlic in a pan with sesame oil
In bowl where fettucini is, add in sauteed mixture, soy sauce, Worchestsire sauce, just enough to coat
Back in saute pan, add more sesame oil and let get hot.
Place a small portion of noodle mixture in the pan so that it covers the bottom but is thin.
When noodles get crunchy you can fold over or flip, depending on size
Repeat until all is cooked.
Top with cilantro
Serve with rosemary potatoes (can either fry or bake)
*adds a nice texture to the noodles, it is something different*

Steak and Potatoes
Cube the potatoes into 1" cubes with skin on and boil with a pinch of salt
Saute up some bacon, set bacon aside, save bacon fat
Cube the steak into 1" cubes and saute in bacon fat
While steak is sauteing drain potatoes and add parsley, salt, pepper, rosemary, cooked bacon and butter
Mash the potatoes. Leave them thick or add a little milk to thin
Take out steak pieces and top with a little thyme and pepper, save fat
Add flour to the remaining fat in the pan, a little at a time. Once there is enough flour to soak up the fat, you can stop adding.
Then add a little worchester sauce, soy sauce, and milk, probably 1/4 cup each
Let simmer and reduce for 5-10 min
Serve. Top the steak cubes with sauce/gravy. Serve potatoes as-is or top with grated cheddar.
*if you have left over potatoes, save them and stuff them in a chicken breast tomorrow*


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InvisibleSmushroom
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Re: "Iron Chef" my fridge please [Re: Yarry]
    #4604813 - 08/31/05 08:10 PM (15 years, 6 months ago)

Quote:

Yarry said:
without bein a cock




You mean cook?


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InvisibleGabbaDj
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4613947 - 09/02/05 10:26 PM (15 years, 6 months ago)

Damn... I could eat for a month on all that...

I just moved a few weeks ago and in my fridge Ive got a bowl of home made salsa, about a pound of top round beef and about 30 corn tortillas left.

In the door Ive got about 15 bottles of salad dressing, katsup, soy sauce and a jar of apple sauce.

To drink Ive got two pitchers of watter and one of orange juice.

Got about 20 juice concentrates in the freezer and one Trader Joes chicken stir fry dinner. Oooh and 6 ice trays.



Try and iron cheff that...


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Re: "Iron Chef" my fridge please [Re: GabbaDj]
    #4614726 - 09/03/05 01:02 AM (15 years, 6 months ago)

Trader Joe's rocks :thumbup:


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Invisibleflowstone
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4615058 - 09/03/05 02:38 AM (15 years, 6 months ago)

You have quite the arsenal at your disposal. It's all about the stir fry man.
OLIVE OIL! MEDIUM HEAT! IRON CHEF SOUTHERN STYLE!
Which basically means you take the pan you throw the shit in and you stir it up and fry.
Cooking is great, my grandfather was a master chef. He learned from meema.
For me this means
Onions,
baby carrots,
mushrooms(lots)
Bacon,
And potatoes.
Season with salt pepper, herb of choice, and sauce of choice(I'd say chicken stock or soy sauce and either basil or chives)
Peppers too, buy some fucking hot peppers, you spice pussy.


--------------------
these long agonizing months without you...have been long and agonizing..
"War Doesn't Decide Who's Right... It Only Decides Who's Left."


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: Smushroom]
    #4616202 - 09/03/05 02:00 PM (15 years, 6 months ago)

thanks for the omelet recipe.

i just made it right now and it came out pretty nicely.

Onions are thoroughly carmelized, the egg is still cooked but nice and soft. Oh and it's oozing with cheese.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Offlinedaimyo
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4616616 - 09/03/05 04:14 PM (15 years, 6 months ago)

What kind of spices do you have?


--------------------
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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InvisibleGabbaDj
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4617229 - 09/03/05 09:04 PM (15 years, 6 months ago)

If you have flour, baking soda and butter you could make some KILLER muffins....

If not you can get all that for just $3 plus $2 for cheep muffin tins.

Id suggest you make cheese steak samiches with the chicken and beef and street style (taco truck style) tacos with the pork chops, cilantro and stuff....


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InvisibleGabbaDj
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4617253 - 09/03/05 09:17 PM (15 years, 6 months ago)

STUFFING....


Wrap the chicken in the baccon and bake it with a bit of red wine vinegar, salt and pepper.

Take some crusty old bread and toast it in the oven till brown..  Add the thyme, rosemarry, a but of butter and milk with salt and pepper and bake and youve got killer stuffing to go with it...

For desert take the blue corn tortillas, wet them a little and in a food processor pure them with sugar till you get tamalie masa..    With the lemon and lime you juice them with sugar and corn startch till you get custard.    Put custard in the center of the masa, roll it and wrap it in suran wrap and steam it till cooked..  Wholla...  Youve got Lemon lime blue corn desert tamalies...



Im a bit drunk right now but Im celebreating...  I just crack my neighbors WEP password and Im on his wireless connection.... :crazy2:


EDIT...   

Saute the onions and a bit of baccon to go into the stuffing :wink:

Oooh and you could use the pan drippings to go over the smashed roasted red taters you could make with a bit of milk and butter and toasted rosemarry.....



Damn...  I still got no food to eat here..  Just 10 cans of overstuffed ravioli and 10 cans of tuna with a loaf of bread and free mayo packets that I got from work......  Thats my rations for the week..  Total was $17 after my employee discount.


--------------------
GabbaDj

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Edited by GabbaDj (09/03/05 09:30 PM)


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: GabbaDj]
    #4617882 - 09/04/05 12:16 AM (15 years, 6 months ago)

damn bro, nice stuffing.


You only have canned food?  I suggest you go out and buy a bunch of fresh ingrediants and cook something up.

I've been recently getting into the habit of cooking myself some nice extravagant recipes.  I find it very rewarding, especially the consuming part.


Today I made the chicken quesadilla's, but i added a little twist.

I threw in some finely diced mushrooms, along with the garlic, carmelized onions, and cooked chicken breast strips.  then i threw in a little bit of basil and topped it off with a heap of jack cheese.

I flipped the quesadilla, g ot both sides nicely warm, slightly toasted so it's just a bit crunchy while still being bendable.

I ended up adding alot of chicken meat, so the quesadillas were like 1/2 inch thick each.  LOL. 

I topped it with some fresh sour cream and salsa.


Thanks to this thread, i feel like i've been eating like a king this past week.  SO far just this week i've eaten and cooked the following:


-Chicken breasts stuffed with cheese/mushrooms/garlic/onions/shallots/bacon, grilled and served with a side of steamed rice with grated cheese melting on the rice.

-Pork fried rice consisting of some diced marinated(sesame oil, ginger, rosemary, soy sauce, garlic) pork, some shallots, small diced baby carrots, fried up the rice with some sesame oil soy sauce, and scrambled eggs.  I ate it with some over szechuan shrimp I had from chinese takeout.

-boO's steak and potatoes dinner.  I marinated the ribeye steak in garlic/salt/worcestershire/olive oil/wine vinegar/thyme/rosemary/parsley/lemon juice.  I then grilled it, served it with the wedged red potatoes i baked with some pepper jack cheese on top and sprinkled parsley as a garnish

-mushroom omelet, as was mentioned above, with carmelized onions, lots of diced mushrooms, some shallots, all placed in the omolet, with some pepper jack cheese stuffed inside the omelet.  I served it with a side of some nice fried strips of pork bacon.

-and the quesadillas just mentioned.


And for labor day I plan on getting some bread crumbs for the pork cutlets i have left.  I plan on pounding the pork nice and thin, getting it covered in bread crumbs (after dipping it in egg), frying it up.  I also plan on using the rest of my onions, some garlic, basil, cubed carrots as a base for a nice marinera sauce, i want to slow cook it and plan on serving it with spagetti.


Cooking is so much fun.  :laugh:  I honestly love it.  I don't mind spending time and labor doing it because it's truely become a hobby/leisurely thing to do.  Cooking is just so nice, it helps me take my mind away from lots of stresses with school and such.

I do plan on exploring as many other recipes as I can, honing in on my cooking skills and such....I've been having a blast so far, and eating is just another additional bonus.


Edited by LiquidSmoke (09/04/05 12:25 AM)


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OfflineLiquidSmoke
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Re: "Iron Chef" my fridge please [Re: daimyo]
    #4617940 - 09/04/05 12:31 AM (15 years, 6 months ago)

Quote:

daimyo said:
What kind of spices do you have?




Just the basics, salt, pepper, crushed red peppers, and some dried basil.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisibleflowstone
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Re: "Iron Chef" my fridge please [Re: LiquidSmoke]
    #4618406 - 09/04/05 02:57 AM (15 years, 6 months ago)

You need more flavor... peppers hot and mild ones, fresh or whole dried garlic, and perhaps some essence oils which are olive oils soaked in rosemary, basil, or herb of choice.. Also wines, simple and flavorful, pour a tip of red or white wine into your stir fry and heat it off...
Soy sauce is good all around, get a good salt like some Mediterranean sea salt if you can afford it, good olive oil is worth it with fine ingredients.
I highly suggest you add fish to that menu... do research before buying.. don't buy anything local that comes from polluted rivers or farm raised with chemically altered growth processes. Get from the sea... good tuna, sea bass, whiting, bluefish, Salmon, Shrimp or whatever you like...


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these long agonizing months without you...have been long and agonizing..
"War Doesn't Decide Who's Right... It Only Decides Who's Left."


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InvisibleShroomismM
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Re: "Iron Chef" my fridge please [Re: flowstone]
    #4618436 - 09/04/05 03:04 AM (15 years, 6 months ago)

yeah I agree.. extra virgin olive oil is the way to go.. get the good shit
freshest organic fish possible.. mmm fish


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Invisibleflowstone
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Registered: 01/25/05
Posts: 6,485
Loc: precious
Re: "Iron Chef" my fridge please [Re: Shroomism]
    #4618602 - 09/04/05 04:30 AM (15 years, 6 months ago)

Damn strizzle , I would love to live along the coast ....I should totally hike from south Florida to Maine and eat the surf fish along the way! And of course the sand crabs.. HAHA those bastards... anyone ever had sand crabs? I suggest a pellet gun with a scope or fast legs or digging skills if you want to gnab these fellows... and how is that about camping on the beach?
I'd love to eat the season ingredients from everywhere across the world, and even the rare forest items that no one really knows about.... the true key to balance the proper diet and nutrient intake, no? If only......IF ONLY I knew how!


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these long agonizing months without you...have been long and agonizing..
"War Doesn't Decide Who's Right... It Only Decides Who's Left."


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InvisibleSmushroom
Avid Learner
Registered: 02/02/05
Posts: 2,805
Re: "Iron Chef" my fridge please [Re: flowstone]
    #4621153 - 09/05/05 01:08 AM (15 years, 6 months ago)

Oh, had an idea earlier today when I went to my fridge :smile:

Get some flour and make crepes. Basic recipe:
3 eggs
1/8 teaspoon salt
1 1/4 cups milk
1 cup all purpose flour
1/4 cup melted butter

Use a good non-stick skillet or make sure it is well coated with butter. Medium heat works best. Pour a small amount of batter in the pan and swirl it around to coat the bottom of the pan, make it as thin as possible. Should cook in under 5 min. Don't flip, just dish out. Make sure to coat the pan again before you do another.

You can add sugar and vanilla for dessert crepes, or cocoa and sugar for chocolate ones.

You can fill with anything. You could do chicken, pork, or steak diced small. Heat it in a pan to get warm. Mix in whatever you want. Fill the crepe, fold 2 sides over, then bake at 325 for 10-15 min. You can cover with cheese before baking as well.

Best use for crepes is dessert stuff in my opinion. You can mash any of your fruit and use it as filling. Works better if you have cream cheese or ice cream to mix the fruit into though. Use sugar to sweeten. You can top with fresh berries, pureed fruit, whip cream, hot fudge, powdered sugar, etc. Eat cold or heat up.

I haven't tried this but I think it would be good. Take 3-4 egg whites, add some sugar (like 1/4 cup), and beat with a mixer until it stiffens up and is nice and foamy. Don't overbeat. Gently fold in diced peaches then fill the crepes. Fold the sides over. Then I had two options for topping and baking.

Option one: Bake at 325 for 5-10 min. Take it out and brush the top with melted butter. Generously coat the top with sugar. Put the oven on broil and let it heat up for 5 min. Then put the crepe in. Will only take a couple minutes for sugar to melt and crepe to brown. WATCH IT CAREFULLY. Can burn easily. Take out, you can eat warm or put in fridge to get cold and eat cold. Both should be good.

Option 2: Bake crepe as-is for 10 min on 350ish. Put peaches, little bit of sugar (to taste), and a splash of milk in blender. Puree. If you need to you can add a little more milk to thin. Should be creamy consistency. I would chill the crepe and top with cold sauce.

Option 3: Combine option 1 and 2.


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