I've noticed that you guys like serranos in here. I don't think I've ever consciously had one; what's the relative spice/flavor content as compared to say, a bell pepper or jalapeno?
Also! I've found that a really simple and healthy salad dressing substitute is simply to squeeze half a lime over it. If your salad game is strong, then you won't need any other flavor for it. I have a friend who recently made me her own ginger dressing from scratch, and while it looked nothing like what you'd get from a bottle or a restaurant, it tasted nearly identical!
2011: Best Mafia Performance (Individual) - Best Newcomer
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
Serranos are slightly hotter than jalapenos, IIRC.
Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
Also also, I've been mixing doenjang into my canned soups recently along with jerk seasoning for strictly better soup.
I've noticed that you guys like serranos in here. I don't think I've ever consciously had one; what's the relative spice/flavor content as compared to say, a bell pepper or jalapeno?
Also! I've found that a really simple and healthy salad dressing substitute is simply to squeeze half a lime over it. If your salad game is strong, then you won't need any other flavor for it. I have a friend who recently made me her own ginger dressing from scratch, and while it looked nothing like what you'd get from a bottle or a restaurant, it tasted nearly identical!
A bell pepper is 0 scoville units.
A jalapeno will fall between 1,000-10,000
Serranos fall in the 10,000-23,000 range
Which means that the mildest Serranos are as spicy as the hottest Jalapenos and an order of magnitude spicier than the mildest ones, with the spiciest Serranos being about twice that.
In practice though, an order of magnitude is not a *huge* jump. I definitely wouldn't say that a 10K is 10x as spicy as a 1k on the scoville scale, probably more like 2x. So by that reasoning, a Serrano would be about twice the heat of a Jalapeno, assuming you're getting the milder strains of each (which seems like the average case). In turn, a Habenero (rating 100k+) is about twice as hot as a Serrano.
Serranos are slightly hotter than jalapenos, IIRC.
Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
Also also, I've been mixing doenjang into my canned soups recently along with jerk seasoning for strictly better soup.
Rosemary is definitely a good inclusion on potatoes.
We've used nutritional yeast on our pastas because kosher laws means no parmesan with meat sauce. It's decent, but it's definitely not a replacement for real cheese.
I've done "make your own uber-ramen" a few times recently. I got some big gasket-sealed mason jars. Throw in some cabbage, beef jerky, parboiled noodles, gochujang, pureed ginger, smashed garlic, and miso paste, then have stuff like chopped green onion, a fried egg, or sauteed mushrooms in a little ziplock bag. Easy-portable lunch, just pull out the bag, fill with boiling water from the nearest coffee maker, let steep a few minutes, then stir in the ziplock contents.
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Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Agreed! That sounds quite good.
Quote from Talore »
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
I use a 5-cheese blend IN my spaghetti sauce.
I'm hesitant to post my spaghetti recipe in here because it's one of my most closely-guarded cooking secrets, but if you guys are interested enough in it, I can share.
I've noticed that you guys like serranos in here. I don't think I've ever consciously had one; what's the relative spice/flavor content as compared to say, a bell pepper or jalapeno?
Also! I've found that a really simple and healthy salad dressing substitute is simply to squeeze half a lime over it. If your salad game is strong, then you won't need any other flavor for it. I have a friend who recently made me her own ginger dressing from scratch, and while it looked nothing like what you'd get from a bottle or a restaurant, it tasted nearly identical!
A bell pepper is 0 scoville units.
A jalapeno will fall between 1,000-10,000
Serranos fall in the 10,000-23,000 range
Which means that the mildest Serranos are as spicy as the hottest Jalapenos and an order of magnitude spicier than the mildest ones, with the spiciest Serranos being about twice that.
In practice though, an order of magnitude is not a *huge* jump. I definitely wouldn't say that a 10K is 10x as spicy as a 1k on the scoville scale, probably more like 2x. So by that reasoning, a Serrano would be about twice the heat of a Jalapeno, assuming you're getting the milder strains of each (which seems like the average case). In turn, a Habenero (rating 100k+) is about twice as hot as a Serrano.
Thanks! I do like habaneros, but I ultimately prefer ghosts. I have a spice blend I make out of minced garlic, ghost peppers, black pepper, and oregano, which is...surprisingly good. I'm sure a little rosemary wouldn't hurt, either.
Quote from Wildfire393 »
I've done "make your own uber-ramen" a few times recently. I got some big gasket-sealed mason jars. Throw in some cabbage, beef jerky, parboiled noodles, gochujang, pureed ginger, smashed garlic, and miso paste, then have stuff like chopped green onion, a fried egg, or sauteed mushrooms in a little ziplock bag. Easy-portable lunch, just pull out the bag, fill with boiling water from the nearest coffee maker, let steep a few minutes, then stir in the ziplock contents.
Bleh, miso and mushrooms. The rest sounds fine, I think. One summer, my friends and I trekked out to Colorado to hang out with our mountain-dwelling friend, and one of my friends and I buckled down and made homemade eggrolls, sushi, ramen, and pork buns. It was a wonderful experience and we all loved everything. (My eggrolls were voted "best", however. )
2011: Best Mafia Performance (Individual) - Best Newcomer
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
I've done "make your own uber-ramen" a few times recently. I got some big gasket-sealed mason jars. Throw in some cabbage, beef jerky, parboiled noodles, gochujang, pureed ginger, smashed garlic, and miso paste, then have stuff like chopped green onion, a fried egg, or sauteed mushrooms in a little ziplock bag. Easy-portable lunch, just pull out the bag, fill with boiling water from the nearest coffee maker, let steep a few minutes, then stir in the ziplock contents.
I like the way you think. Personal diet(meat)/tastes(mushrooms) aside that sounds like a really good alternative to traditional portable meals.
Thanks! I do like habaneros, but I ultimately prefer ghosts. I have a spice blend I make out of minced garlic, ghost peppers, black pepper, and oregano, which is...surprisingly good. I'm sure a little rosemary wouldn't hurt, either.
This also sounds really good. Nobody around here sells ghost peppers. ;_;
I had to drive an hour and a half north to find a shop that did. Fortunately, a Fresh Market is opening down the street from me, so I think they'll become a lot more accessible to me, soon.
2011: Best Mafia Performance (Individual) - Best Newcomer
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
Bleh, miso and mushrooms. The rest sounds fine, I think. One summer, my friends and I trekked out to Colorado to hang out with our mountain-dwelling friend, and one of my friends and I buckled down and made homemade eggrolls, sushi, ramen, and pork buns. It was a wonderful experience and we all loved everything. (My eggrolls were voted "best", however. )
I like the way you think. Personal diet(meat)/tastes(mushrooms) aside that sounds like a really good alternative to traditional portable meals.
It's a totally malleable recipe. You could sub some other veggie for the mushrooms and some other form of soup base for the broth. A scoop of bouillon powder of the flavor of your choice would work. The protein can totally be subbed out too, some pan-fried tofu cubes would work nicely. I've also done it without the beef jerky.
One of my favorite Asian food creations was spring rolls. I filled them with mostly-whole ingredients - a strip of fried tofu, a strip of egg pancake, a couple thin strips of carrot, a few bean sprouts, a chive, etc. Wrap in spring roll wrapper and fry, then dip in your favorite dipping sauce. You get a cross-section of each of the ingredients in each bite, rather than a random jumble of pureed whatever.
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This recipe will go unappreciated because you heathens all seem to hate mushrooms, but I'm pretty proud of it since I basically just came up with it myself.
Cook the quinoa in a ricecooker or pot.
In the meantime, cut the leek into quarter-inch strips and cut the mushroom into quarter-inch slices.
Heat the oil in a saucepan on medium heat.
Add the leek, then the mushroom, and finally the garlic, cooking it all down (approx 10 minutes total)
Crack the eggs into a bowl and whisk until the yolk and white are mixed.
When the quinoa finishes cooking, pour it into a large bowl. Add spices, mix. Add mushroom/leek/garlic, mix again. Add eggs, mixing one more time, then pour into a 9x13 pan.
Top with the shredded cheese, then cook in the oven at 350 for 20 minutes. You can throw it under the broiler for a few minutes at the end if your pan is sturdy enough to brown the cheese.
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I don't have measurements, and there might've been other spices that I forgot. tl;dr is that it was really good and really spicy. No proper onions available so we made due with what we had in the kitchen.
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2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
My Journey into Madness: Iso's Tale of Making Hot Sauce
I've been making my own cologne for a while, now, and I'm about to start making my own cleaning supplies - so I figured, "Why not make my own hot sauce?"
I'm currently in the process of making this as I type, but let me tell you, if you follow my recipe, please wear eye protection and ventilate your kitchen well.
So, I took half a white onion, 20 chili peppers, 6 ghost peppers, half a jar of sweet jalapenos, and a small container of garlic, minced them all together, and dropped them into some garlic olive oil. Sauteed for a few minutes, then added 10 ounces of mango nectar and 30 ounces of water. I allowed this mixture to cook until most of the liquid was gone.
Then, I poured it all into my food processor, and added 24 oz. of mango rice vinegar, blending until the mixture was smooth. I added salt to taste.
Then, I strained the mixture, and put it into various jars for use/giving to friends.
At least, that's how it's going to be. I'm currently in the "let the water cook out" process. I'll let you guys know how it turns out.
Edit: Might add some seasoning to make it a little more interesting.
Edit edit: Went with a small amount of rosemary.
Edit edit edit: AN EXPLOSION OF FIRE AND FLAVOR. SUCCESS! A little vinegary, but that's fine. It yielded about 48 oz.! It's around the thickness and consistency of sriracha, but much hotter and far tastier.
2011: Best Mafia Performance (Individual) - Best Newcomer
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
So! I decided that the flavor base for my hot sauce would make an excellent addition to chili!
I sorta stole Wildfire's chili recipe and made it my own.
I used:
1 pound of ground turkey
1 white onion
1 jar jalapenos
1 small jar of garlic
1 can of lentil soup
1 can of "vegetarian chili beans mixture"
2 large cans of tomato puree
1 bag of shredded triple cheddar cheese
1/2 bottle of habanero bbq sauce
2 oz. of my custom hot sauce
Paprika, black pepper, red chili powder, cayenne pepper powder, salt, some rosemary, and a dash of stevia.
Cooked the turkey, blended the garlic, jalapenos, and onion in a food processor, dumped the tomato puree into a pot, drained the turkey, and basically just sort of threw everything in and stirred. I waited for it to start boiling gently, then turned the heat way down and let it simmer for about 3 hours. It turned out pretty spectacularly! If I had make a change, I'd use half a jar of jalapenos instead of a whole one, half of an onion, and add some more of my own hot sauce.
This made enough to feed me for 2-3 weeks for lunch, so, chili, ahoy!
2011: Best Mafia Performance (Individual) - Best Newcomer
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
So TIL that "bread and butter" pickles are just "sugar" pickles. Gogo label tunnel-vision. Anyways I decided to drain ~90% of the brine and replace it with rice wine vinegar, chili flakes, minced garlic, and salt. Significantly more edible now.
Also I fried eggs for the first time in a few years earlier, still got the hang of it. (This is totally not bragging to Teia.)
I've been kinda lax about recording stuff. Teia and I did some experimentation in the kitchen the other day ( ) and made Roast Potatoes and Chickpeas with Peanut Sauce. It was an attempt to make potatoes and peanut butter work in the same dish, and to that end we accomplished our goal. The specific meal itself had some issues though, so Teia is not too keen on trying it again.
Today I made a tofu scramble with cabbage, and stuffed it into a flour tortilla which was great.
Tofu Scramble with Cabbage
~1/2 block extra firm tofu
Couple fistfuls of shredded green cabbage, red cabbage, and carrot
Lots of minced garlic
Lots of minced ginger
Lots of dried chili flakes
Sichuan Pepper
Tumeric
Soy Sauce
Garlic, ginger, and chili flakes went into an oiled frying pan. I let them heat up before dumping in the vegetables, constantly moving to sweat them down and avoid burning. After it was nice and wilted I added the tofu, mashed with a fork, along with the tumeric, soy sauce, and sichuan pepper. The tofu just needed to heat through and let the soy sauce be absorbed into the rest of the dish. Spicy, peppery, and ready to be nommed. I would've added onion if I had any, and maybe some sort of herb.
So Talore and I usually make this together but I had to make it on my own. I may not be much of a cook.
Dough:
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp yeast
1 tbsp sugar
1 tsp salt
1.5 cups warm water
Teia's Lazy Cooking Method:
Warm water into bowl, stir in sugar, stir in yeast, making sure to break up any clumps. Leave for 15 minutes. Mix together flour. Mix the salt into the yeast mixture, then add to flour. Work on floured countertop until it becomes a smooth ball. Sit covered in oiled bowl for an hour.
Once done, plop it onto some baking parchment, work it flat, and then you just top with whatever you want. I use my own sauce (nothing special, just tomato sauce, garlic, specialized "use diluted only" hot sauce, and spices), plus cheese, pepperoni, jalapenos, and in this case some scotch bonnets. Bake for 15-20 minutes. Consume.
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Also! I've found that a really simple and healthy salad dressing substitute is simply to squeeze half a lime over it. If your salad game is strong, then you won't need any other flavor for it. I have a friend who recently made me her own ginger dressing from scratch, and while it looked nothing like what you'd get from a bottle or a restaurant, it tasted nearly identical!
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
Also also, I've been mixing doenjang into my canned soups recently along with jerk seasoning for strictly better soup.
A bell pepper is 0 scoville units.
A jalapeno will fall between 1,000-10,000
Serranos fall in the 10,000-23,000 range
Which means that the mildest Serranos are as spicy as the hottest Jalapenos and an order of magnitude spicier than the mildest ones, with the spiciest Serranos being about twice that.
In practice though, an order of magnitude is not a *huge* jump. I definitely wouldn't say that a 10K is 10x as spicy as a 1k on the scoville scale, probably more like 2x. So by that reasoning, a Serrano would be about twice the heat of a Jalapeno, assuming you're getting the milder strains of each (which seems like the average case). In turn, a Habenero (rating 100k+) is about twice as hot as a Serrano.
Rosemary is definitely a good inclusion on potatoes.
We've used nutritional yeast on our pastas because kosher laws means no parmesan with meat sauce. It's decent, but it's definitely not a replacement for real cheese.
I've done "make your own uber-ramen" a few times recently. I got some big gasket-sealed mason jars. Throw in some cabbage, beef jerky, parboiled noodles, gochujang, pureed ginger, smashed garlic, and miso paste, then have stuff like chopped green onion, a fried egg, or sauteed mushrooms in a little ziplock bag. Easy-portable lunch, just pull out the bag, fill with boiling water from the nearest coffee maker, let steep a few minutes, then stir in the ziplock contents.
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Agreed! That sounds quite good.
I use a 5-cheese blend IN my spaghetti sauce.
I'm hesitant to post my spaghetti recipe in here because it's one of my most closely-guarded cooking secrets, but if you guys are interested enough in it, I can share.
Thanks! I do like habaneros, but I ultimately prefer ghosts. I have a spice blend I make out of minced garlic, ghost peppers, black pepper, and oregano, which is...surprisingly good. I'm sure a little rosemary wouldn't hurt, either.
Bleh, miso and mushrooms. The rest sounds fine, I think. One summer, my friends and I trekked out to Colorado to hang out with our mountain-dwelling friend, and one of my friends and I buckled down and made homemade eggrolls, sushi, ramen, and pork buns. It was a wonderful experience and we all loved everything. (My eggrolls were voted "best", however. )
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
It's a totally malleable recipe. You could sub some other veggie for the mushrooms and some other form of soup base for the broth. A scoop of bouillon powder of the flavor of your choice would work. The protein can totally be subbed out too, some pan-fried tofu cubes would work nicely. I've also done it without the beef jerky.
One of my favorite Asian food creations was spring rolls. I filled them with mostly-whole ingredients - a strip of fried tofu, a strip of egg pancake, a couple thin strips of carrot, a few bean sprouts, a chive, etc. Wrap in spring roll wrapper and fry, then dip in your favorite dipping sauce. You get a cross-section of each of the ingredients in each bite, rather than a random jumble of pureed whatever.
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{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
2 cups quinoa
8 eggs
salt, pepper, basil, oregano
1 pound baby bella mushrooms
half a leek (lengthwise)
8 cloves garlic
1 tablespoon olive oil
12 oz Parmesan cheese
Cook the quinoa in a ricecooker or pot.
In the meantime, cut the leek into quarter-inch strips and cut the mushroom into quarter-inch slices.
Heat the oil in a saucepan on medium heat.
Add the leek, then the mushroom, and finally the garlic, cooking it all down (approx 10 minutes total)
Crack the eggs into a bowl and whisk until the yolk and white are mixed.
When the quinoa finishes cooking, pour it into a large bowl. Add spices, mix. Add mushroom/leek/garlic, mix again. Add eggs, mixing one more time, then pour into a 9x13 pan.
Top with the shredded cheese, then cook in the oven at 350 for 20 minutes. You can throw it under the broiler for a few minutes at the end if your pan is sturdy enough to brown the cheese.
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Potatoes
Chickpeas
Broccoli
Red Peppers
Bird's Eye Chiles
Thin Egg Noodles
Sauce:
Tomatoes
Bird's Eye Chiles
Cumin
Coriander
Tumeric
Sichuan Pepper
Ginger
Garlic
Toasted Onion
I don't have measurements, and there might've been other spices that I forgot. tl;dr is that it was really good and really spicy. No proper onions available so we made due with what we had in the kitchen.
Needed beef, though.
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
I've been making my own cologne for a while, now, and I'm about to start making my own cleaning supplies - so I figured, "Why not make my own hot sauce?"
I'm currently in the process of making this as I type, but let me tell you, if you follow my recipe, please wear eye protection and ventilate your kitchen well.
So, I took half a white onion, 20 chili peppers, 6 ghost peppers, half a jar of sweet jalapenos, and a small container of garlic, minced them all together, and dropped them into some garlic olive oil. Sauteed for a few minutes, then added 10 ounces of mango nectar and 30 ounces of water. I allowed this mixture to cook until most of the liquid was gone.
Then, I poured it all into my food processor, and added 24 oz. of mango rice vinegar, blending until the mixture was smooth. I added salt to taste.
Then, I strained the mixture, and put it into various jars for use/giving to friends.
At least, that's how it's going to be. I'm currently in the "let the water cook out" process. I'll let you guys know how it turns out.
Edit: Might add some seasoning to make it a little more interesting.
Edit edit: Went with a small amount of rosemary.
Edit edit edit: AN EXPLOSION OF FIRE AND FLAVOR. SUCCESS! A little vinegary, but that's fine. It yielded about 48 oz.! It's around the thickness and consistency of sriracha, but much hotter and far tastier.
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
I sorta stole Wildfire's chili recipe and made it my own.
I used:
1 pound of ground turkey
1 white onion
1 jar jalapenos
1 small jar of garlic
1 can of lentil soup
1 can of "vegetarian chili beans mixture"
2 large cans of tomato puree
1 bag of shredded triple cheddar cheese
1/2 bottle of habanero bbq sauce
2 oz. of my custom hot sauce
Paprika, black pepper, red chili powder, cayenne pepper powder, salt, some rosemary, and a dash of stevia.
Cooked the turkey, blended the garlic, jalapenos, and onion in a food processor, dumped the tomato puree into a pot, drained the turkey, and basically just sort of threw everything in and stirred. I waited for it to start boiling gently, then turned the heat way down and let it simmer for about 3 hours. It turned out pretty spectacularly! If I had make a change, I'd use half a jar of jalapenos instead of a whole one, half of an onion, and add some more of my own hot sauce.
This made enough to feed me for 2-3 weeks for lunch, so, chili, ahoy!
{мы, тьма}
2012: Best (False?) Role Claim - Worst Town Performance (Group) - Best Mafia Performance (Group) - Best SK Performance - Best Overall Player
2013: Best Non-SK Neutral Performance
2014: Best Town Performance (Individual) - Best Town Performance (Group) - Most Interesting Role - Best Game - Best Overall Player
2015: Worst Mafia Performance (Group) - Best Read
2016: Best Town Performance (Group) - Best Town Player - Best Overall Player
Also I fried eggs for the first time in a few years earlier, still got the hang of it. (This is totally not bragging to Teia.)
Today I made a tofu scramble with cabbage, and stuffed it into a flour tortilla which was great.
Tofu Scramble with Cabbage
~1/2 block extra firm tofu
Couple fistfuls of shredded green cabbage, red cabbage, and carrot
Lots of minced garlic
Lots of minced ginger
Lots of dried chili flakes
Sichuan Pepper
Tumeric
Soy Sauce
Garlic, ginger, and chili flakes went into an oiled frying pan. I let them heat up before dumping in the vegetables, constantly moving to sweat them down and avoid burning. After it was nice and wilted I added the tofu, mashed with a fork, along with the tumeric, soy sauce, and sichuan pepper. The tofu just needed to heat through and let the soy sauce be absorbed into the rest of the dish. Spicy, peppery, and ready to be nommed. I would've added onion if I had any, and maybe some sort of herb.
Dough:
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp yeast
1 tbsp sugar
1 tsp salt
1.5 cups warm water
Teia's Lazy Cooking Method:
Warm water into bowl, stir in sugar, stir in yeast, making sure to break up any clumps. Leave for 15 minutes. Mix together flour. Mix the salt into the yeast mixture, then add to flour. Work on floured countertop until it becomes a smooth ball. Sit covered in oiled bowl for an hour.
Once done, plop it onto some baking parchment, work it flat, and then you just top with whatever you want. I use my own sauce (nothing special, just tomato sauce, garlic, specialized "use diluted only" hot sauce, and spices), plus cheese, pepperoni, jalapenos, and in this case some scotch bonnets. Bake for 15-20 minutes. Consume.