what to cook for my family?

  On 12/15/2010 at 4:23 AM, xxx said:

 

It's easy for me to step over the line into the dreaded "Ring Of Fire" where your asshole throbs and winks in agony.

?

wow @ recipes. they look/sound great.

thank you.

  On 12/15/2010 at 12:14 AM, Terpentintollwut said:

This would probably put off most families that come over for Christmas (although we are having it for Christmas). It's for anyone like Squee who enjoys some good chili based food.

 

 

 

AWESOME "PAPRIKA"-DISH

 

Get some bell peppers, like this, color doesn't matter. I usually mix up red green yellow, had mostly orange ones on that occasion only. I personally find that yellow is best. Don't do green-only!

 

 

Chop 'em up into bits like these:

 

 

Take a pan, preferably one that has a U shaped frame rather than a V shaped one. Put in some olive oil, just enough to cover the bottom of the pan. You can put in a bit of the chopped pepper, to see when the oil's hot enough (once it starts doing some noise, it'll do) - Ignore the other pot in the picture.

 

 

Put it all in (that's what she said - well I hope not, that'd be kinda bad for you) - turn down the stove to about a third of what it's capable of. It will take some time, the slower you let it do its thing the better, be careful not to burn the whole thing. You need to stir it a bit every now and then.

 

 

Chop up some garlic, about three or four cloves, throw it in too. Add a bit of salt, I like to take just a little bit between my fingers cause I'm not into salt. You can also add some nutmeg if you like.

 

 

Now we're getting to the important bit - get these fuckers:

 

 

Yellow Habanero (better than the red version as they give more taste) - They can be a bit difficult to get, but they're worth it. They revolutionized my cooking, and that was after red chili paste and other discoveries. You can either get some seeds and grow them yourself, or see if a bigger fruit import store has them. Supermarkets usually don't, but I get mine from the METRO. I know an afroshop in my town has them as well. Be careful when handling them, they are the world's 2nd hottest chili after all (depends on breed), don't rub your eyes and do not, DO NOT touch your cock, I speak from experience.

 

As you probably know, the seeds contain most capsaicin, as do the little white inner "walls". Don't use them if you like, but I usually put two whole Habaneros in, including seeds and all. You can carefully cut out very thin slices off the outer edge of the Habanero's lower end, just that tiny bit until you can see the inner part - this bit doesn't contain any capsaicin (which few people know) and can be eaten by anyone without any trouble. But a couple of micrometers on, you get the really hot stuff. If you're a big pussy you can use that non-hot stuff only as it will still give off a lot of flavor, but come on.

 

 

Chop up good the bit you decided to use and throw it all in once the bell peppers look about like this:

 

 

If you use lots of Habanero, some deadly capsaicin-cloud will rise and make you cough and sneeze, which is hilarious.

 

Five more minutes, and you're done. The bell pepper will taste intensely like Habanero chilis, which is a taste than can not be compared to anything, and it's hard to describe. It's a warm and "sunny" broad taste, much unlike the sharp thai-chilis. Eat this with all potato-based stuff, meat, fish, rice, you name it. It's the shit!

 

Awesome to the max!

cock

this always goes down well chez keltoi. simple, hearty, tasty as fuck.

merguez sausages (or other spicy sausage) with potato cake, beans and fried egg.

sausages - slam em in the grill.

potato cake - peel and grate potato, dry and form into thin pate/cake, shallow fry in olive oil on very low heat for 15-20 mins turning occasionally until crispy and golden.

beans - finely chop 1 large onion, 2 cloves garlic and brown in olive oil. add can of canellini and can of butter beans, can of chopped tomatoes, teaspoon of sugar (or more to taste), tablespoon of worscestershire sauce, 1/2teaspoon mild chilli powder, salt and pepper to taste. cook until thick and saucy, you can mush some of the beans up to thicken.

fried egg - fry egg, keeping a nice runny yolk.

put a generous pool of beans on the plate, sausages on top and potato cake to the side, fried egg on top of all that.

break yolk, devour!

Yo happycase check it out - I made a thread for my Christmas recipe (Au Gratin Potatoes):

http://forum.watmm.com/topic/62221-christmas-recipe/

  On 12/15/2010 at 4:06 AM, xxx said:

indeed...although I would shit my life through my ass if I ate it. My tongue says "yes" to the spice but my guts say (scream) "are you fucking kidding me?!". It's easy for me to step over the line into the dreaded "Ring Of Fire" where your asshole throbs and winks in agony.

Well like I said you CAN use the "safe-zone" of the Habanero, they give off so much flavor that two of them will be enough to give the whole meal a strong Habanero taste while remaining absolutely non-hot. I drew it in for you - the green area is fine to use:

But it's a bit like preparing a blowfish

Hey, shit. Squee Squee Squee. My chicken is about to get cooked in all this coconut sauce?? Am I just boiling it to eatability?

Nevermind, I've got this.

  On 12/15/2010 at 12:14 AM, Terpentintollwut said:

This would probably put off most families that come over for Christmas (although we are having it for Christmas). It's for anyone like Squee who enjoys some good chili based food.

 

 

 

AWESOME "PAPRIKA"-DISH

 

Get some bell peppers, like this, color doesn't matter. I usually mix up red green yellow, had mostly orange ones on that occasion only. I personally find that yellow is best. Don't do green-only!

 

 

 

Nice aphex logos :D

Squee's Recipes:

^ looking good so far, I think. I'm about to eat some weird meat-salad-onion-wrap thing I made.

  On 12/18/2010 at 12:20 AM, impakt said:

Nice aphex logos :D

thanks, they're not there anymore though, I posted them a while back when they were new, some time around Christmas either last year of before that. They are made of that yucky snow-spray. I also had a big Biohazard-snowlogo on my front window.

  On 12/18/2010 at 2:08 AM, happycase said:

Squee's Recipes:

 

 

:)

  On 12/15/2010 at 12:14 AM, Terpentintollwut said:

Yellow Habanero [...] DO NOT touch your cock

I just did. HELP ME, INTERNET!

that boy

This is a bit of a comfort meal, works well on a Sunday.

Chicken, bacon and leek pie.

Diced breast of chicken

finely although not too fine chopped leek

Couple of rashers of bacon (I usually used unsmoked as smoked can take over the favour of the leeks)

a small 250ml bottle of white wine

for the white sauce:

Milk

Flour

cheese, not too strong more creamy see this cooking guide here (http://www.bbc.co.uk/food/white_sauce)

Cause I'm a lazy bitch, I buy pre made pastry, you can get shortcrust or puff both work well.

1.turn oven to 160 if fan assisted, Start of adding a little flour to the chicken before frying on a medium heat

2.boil the leek in the white wine and reduce to get the flavour

3. add in the bacon to your chicken that is starting to golden

4. make the white sauce, try to make it less runny, adding the cheese will help bulk it up! (now you can also put a layer of pastry in a baking dish I go for the pastry all round jobby, but you could just put it on top)

5.add the fully cooked chicken and bacon in to the white sauce along with the cooked leek, strain off the rest of the wine. Fold over to get a fairly even mixture and add to dish. Top off with pastry, always poke in some holes!

6.cook for around an hour or so, or until pastry is cooked, to add a golden sheen to the pastry brush on some egg.

Serve with some steamed green beans and carrots and maybe some mash potato. What's great about this dish is its even tastier the next day, so sometimes I cook it along side Saturday's meal ready for a lazy Sunday.

  On 3/8/2011 at 11:51 AM, rixxx said:

This is a bit of a comfort meal, works well on a Sunday.

 

Chicken, bacon and leek pie.

 

Diced breast of chicken

finely although not too fine chopped leek

Couple of rashers of bacon (I usually used unsmoked as smoked can take over the favour of the leeks)

a small 250ml bottle of white wine

 

for the white sauce:

Milk

Flour

cheese, not too strong more creamy see this cooking guide here (http://www.bbc.co.uk/food/white_sauce)

 

Cause I'm a lazy bitch, I buy pre made pastry, you can get shortcrust or puff both work well.

 

 

1.turn oven to 160 if fan assisted, Start of adding a little flour to the chicken before frying on a medium heat

2.boil the leek in the white wine and reduce to get the flavour

3. add in the bacon to your chicken that is starting to golden

4. make the white sauce, try to make it less runny, adding the cheese will help bulk it up! (now you can also put a layer of pastry in a baking dish I go for the pastry all round jobby, but you could just put it on top)

5.add the fully cooked chicken and bacon in to the white sauce along with the cooked leek, strain off the rest of the wine. Fold over to get a fairly even mixture and add to dish. Top off with pastry, always poke in some holes!

6.cook for around an hour or so, or until pastry is cooked, to add a golden sheen to the pastry brush on some egg.

 

Serve with some steamed green beans and carrots and maybe some mash potato. What's great about this dish is its even tastier the next day, so sometimes I cook it along side Saturday's meal ready for a lazy Sunday.

very similar to one i make but i haven't used cheese in it before. must try that...

i add a fair bit of chopped garlic when i'm browning everything off. then add 1 large glass of wine and a pint of chicken stock and simmer for about 10 minutes.

rather than making a white sauce to go in the pie i squeeze out the chicken, leaks, etc and drain off all that cooking liquer, reduce it further to a nice consitency, add butter and natural yoghurt(or cream) to make a rich white gravy which i serve in a jug seperately. the pastry doesn't get soggy during cooking and you have plenty of tasty sauce to pour over the top.

mnnn haven't done this in a while. maybe this weekend.

also... who buys those small bottles of wine? buy a big bottle, use 1 glass in your cooking and drink the rest with the meal!

Well me and the other half are not wine drinkers, so it'll be wasted!