OMG, an Admin can Cook! News at 11! Black Angus Burger and Mozzarella Sticks
Cook the burger like you cook a burger. (Take it out of the box & plastic first or you won't have a good time.)
While the burger is cooking, toast 2 slices of sourdough bread.
Bake the mozzarella sticks for X minutes, where X is however long it says on the box.
Put the burger on the bread, stack some lettuce & tomato on it.
Eat everything.
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Hey all... I'm retired, not dead. Check out what I'm doing these days (and beg me to come back if you want):
5-6 Russet potatoes, skin on, diced
2 cups water
6oz sour cream
3 cups shredded cheddar cheese
3/4 cup diced green onions
(optional) 10-15 slices of cooked bacon, diced
Salt
Black Pepper
Rosemary
Sage
Dice your potatoes & throw them into a large pot with just enough water to cover them. Add 1tbsp rosemary, 2 tbsp sage, & 3tbsp black pepper. Cover the pot. Cook on high until boiling & then turn heat down to low. Leave the pot covered. Let the potatoes cook until they're soft, which should take 2-4 hours. Stir every 20 minutes or so. Once potatoes are soft, drain them & mash about half of the potato chunks. Add in 2 cups of water & turn heat up to 2 or 3. Add diced onions, sour cream, cheddar, & bacon. Add salt to taste. Cook covered for 30 minutes, stirring every 10 minutes.
That soup sounds tempting, sans bacon. Cream-based soups usually make me feel ill, but this one might be worth a shot on a day where my head is good. I really ought to get a camera; my posts feel inadequate now! D:
Nothing too special, but I made some rice yesterday since there was vegetable stock in the fridge (for once) that had to be used up. Jasmine rice with the stock, a splash of mirin, cumin, coriander, garlic powder, onion powder, oregano, and almost too-much hot red chili powder. Once it was done I sliced a green onion and some smoked tofu, mixed it, and filled tortilla wraps with the mixture and a little bit of hummus. Pretty tasty stuff.
Did you ever get around to trying that soup, Talore? Also if your phone has a camera, that's what we do around here... the pictures do not need to be masterpieces, obviously.
I've got another fun one, I'm going to have to try it with the vegetarian ground meat substitute one of these days (I think this recipe should work with the ground veggie , but unfortunately I don't get too much opportunity for vegetarian cooking since I often have to cook for others).
The Best Taco Meat Ever
(Excuse my lovely picture of unfolded tacos.)
about 1/2 pound of your ground meat of choice (mine was turkey)
1/3rd cup lime juice
3 tbsp chili powder
4 tbsp honey
Cook meat in mixture of lime juice, honey, & chili powder in a frying pan... just until it's not pink anymore. Then drain, add a bit of salt, & finish cooking in dry pan. Not spicy at all but tastes great! Very quick & easy to make.
Did you ever get around to trying that soup, Talore? Also if your phone has a camera, that's what we do around here... the pictures do not need to be masterpieces, obviously.
Unfortunately not. Haven't been in a cooking mood lately.
Hummus and guacamole have grown on me recently. Hooray for forcing myself to eat well!
Talore, I'm thinking of making ghost & poblano salsa. Any recommended recipes? I'll probably be putting it on turkey wraps with spinach, and using it to dip roasted garlic Triscuits in.
Might make some chicken with it, too, if it turns out well enough.
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
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'm vegan and gluten-free for a week starting next week.
Because of this, I made a gigantic pot of what I have dubbed "Rainbow Rice", and a smaller container of "superguac".
For the rainbow rice, I cooked some lentils, lima beans, corn, carrots, peas, green beans, black beans, pinto beans, red beans, tomatoes, habaneros, and garlic in some vegetable stock. Then I boiled some brown rice with quinoa, drained the vegetable stock and water, and threw them in together, pretty much. I seasoned it with a lot of good stuff when it was in the vegetable stock, tried it mid-way, thought, "This...needs something sweet. But not sugar. So, what?" And I realized that corn would be perfect for it. Unfortunately, I only had like...half an ear of corn to use for it. But it still came out well.
For the superguac, I took spicy guacamole, chipotle garlic salsa, chipotle pepper sauce, garlic, spinach, and kale and threw it all in the blender until it was about the consistency of, well, runny guacamole. Tastes fantastic - I'm gonna eat it with some brown rice crackers I found at Wal-Mart. I might also freeze some bananas and puree those with some pistachios for an "ice cream" effect.
Fortunately, we just got sweet potato fries at work, so I'll have those to munch on, as well. I don't think we have any vegan/gluten-free salad dressing at work, though, so I'll have to limit my veggies to thinks like cauliflower and broccoli and the stuff that's in the Rainbow Rice.
Which will probably be fine, as I made enough for...pretty much every meal for the whole week, haha.
The best part about this is that my favorite food will still be accessible to me: Apples.
I think I'm gonna try to get a steak this weekend just as a "farewell, meat" sort of thing, even though it's only for a week. Plus I haven't had a good steak in probably 4 or 5 months. My friend had a cookout in his backyard one night after I got off of work and I brought a *****load of meat - ribeyes, filets, chicken, pork chops, hot dogs - and he put me in charge of cooking, even though I'd never used a charcoal grill before. (It was also raining on and off.) Everything except the ribeye turned out perfectly (I unfortunately burned those because it was pitch-black out so I couldn't tell if they were done or not), so I was pleased with my first charcoal cooking experience. Everything was delicious. But yeah, I think that's the last time I had a steak - that filet.
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
Maybe this recipe would be of interest to you, Iso?
PEARiyaki Stir Fry
2 whole bell peppers in any combination, diced (I used a whole green one & half each of a red & an orange one)
2 yellow zucchini squashes, sliced
10-20 individual snow peas, cut into 3rds (just grab like... a handful out of the bag)
2 large (or 3-4 small) pears, cut into large chunks (or a can of pears, doesn't make too much difference) Optional: Bamboo shoots. I didn't use them because I couldn't find any.
black pepper
Sesame teriyaki sauce (I used Kikkoman brand)
Steam the zucchini & bamboo shoots, if you have them, in a lidded pan at medium boil for about 5 minutes before draining, sprinkle 1 tbsp of black pepper over them, then add the bell peppers. Put enough teriyaki sauce over the veggies to just BARELY coat them in sauce when stirred. (About 1/8-1/6 cup, barely any at all. If you're using a new bottle the sauce level should still be in the neck of the bottle when you're done pouring.) Cook at medium heat until the sauce starts to boil at the bottom of the pan, then add snow peas & pears. Cook 10 minutes at low heat, stirring every minute.
I had a certain someone over yesterday, and they didn't have time to pick up lunch on their way over, so I cooked one for them.
Chipotle Tuna Melt / Chipotle Tuna Grilled Cheese
Sandwich Bread
Margarine on outside of bread
Chipotle aioli
Mixed shredded cheese
Sriracha
Tin of tuna which happened to be "chipotle-flavoured"
Combine ingredients in obvious fashion, apply grill press, cut in half. I obviously didn't try it myself but I'm told it tasted good.
This recipe is a triple batch, so will feed ~18 as a main course and probably close to 50 as a side. Feel free to cut it down to scale.
Start with a red bell pepper and six serrano peppers.
Slice the bell pepper into strips and each serrano in half lengthwise. Add to a baking sheet and put into the oven at 425 degrees. Check periodically, and remove the serranos before the red bell peppers are done.
Add three cups of lentils, three dried ancho peppers, and three dried chipotle peppers to a pressure cooker with six cups of water. Put to go on high pressure for 12 minutes. (You can also do this in a pot, it will just take a while)
18 cloves of garlic, 3 medium onions.
Cut the ends off of the garlic cloves, and smash with the side of your knife using the palm of your hand.
Cut both ends off of the onions, cut them in half vertically. Peel, then coarsely dice each half onion. You really just want chunks small enough that they will puree well.
Heat 6 tablespoons of oil on medium heat in a large stock pot.
Use a cup blender, food processor, or blender (in a pinch) to puree first the onion, then the garlic. If using a cup blender, you can puree approximately half an onion at a time, or all of the garlic. Add a small amount of water to the garlic if it is not pureeing well.
As you puree each batch, add it to the pot, stirring occasionally.
Sorry for potato here. Spices. Add to the pot a dash of cumin, 35-50 grinds of black pepper, a handful of salt, two hefty pinches of coriander, and powdered red chili to taste. I use Deep Red Extra Hot powdered red chili, which is basically powdered spicy, so it will directly control the heat level of your final product. Be careful here. Or don't, I'm a guy writing a recipe on the internet, not your boss.
Six cans of diced tomatoes. Puree four of them and add them to the pot. Reserve the final two for the next steps.
The red pepper should be done roasting by now. The serranos should be done a little before this. You can leave them in there with the red pepper, but they'll get a bit more charred and withered.
Add the roasted peppers to the cup blender.
Add about half of one of the remaining cans of tomatoes. Puree until smooth, add to the pot. Add the other half of that can, puree, and add to get any remnants.
Pressure cooker should be done around now too. Release pressure and open. Retrieve the reconstituted peppers, removing the stems as best possible.
Add the peppers to the cup blender along with half of the last can of tomatoes. Puree and add to the pot. Add the other half of that can, puree, and add to get any remnants.
Your pot should look about like this now. Stir well, then add in the lentils and stir.
Add a splash of vinegar for a nice tang to draw out the spicy flavor.
Voila, finished product. The longer you can let this sit, the better the flavors will seep in. You can serve it over rice and top with shredded mexican cheese as a meal.
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5 poblano peppers
2/3 cups rice (measure uncooked rice)
2/3 cups cheddar or yellow cheese substitute
1/2 cup diced onion
1 Roma tomato, diced --OR-- 1/2 normal tomato, diced --OR-- a little can of diced tomato
1 can (approx 1.5 cups) kidney beans --OR-- 1 cup cooked ground meat --OR-- a combination of both
2/3 cup tomato sauce
4 tbsp chili powder
A sprinkle of garlic salt
(optional) 2 tbsp cream cheese or nondairy cream cheese substitute
(optional) your favorite type of Tabasco hot sauce
Lay the poblano peppers on their side. Cut them in a cross shape, with the top of the cross in the middle of the large part of the pepper, & remove the seeds & inside-pepper-stuff. Rinse the pepper out to get rid of anything stuck inside it. Set them in a baking pan.
Cook the rice as you cook rice. Add the onion, beans, & tomato to the rice when it's about halfway done (there will be more rice than water but the rice will still be drippy.) Stir it in. Once the rice absorbs all of the water, add ground meat, cheese & cream cheese, chili powder, & garlic salt. Stir it in. It's okay to taste it (go ahead!) & add a little more garlic salt or chili powder to taste. You can also add a few shots of Tabasco at this point, if everyone likes hot things. Cook for about 5 minutes while stirring constantly. Turn the burner off & allow the stuffing to cool.
Preheat oven to 375. If you start preheating immediately when you turn off the burner for the stuffing, by the time your oven is preheated, the stuffing should be cool enough to handle. Jam the stuffing all up in the peppers, making sure you pack it into the top & bottom really well. Pour the entire 2/3rds cup tomato sauce evenly over the cuts in the peppers.
Hurrah, the stuffed peppers are finally here! I suppose I'd have to learn how to cook rice on the stovetop rather than just using the rice cooker for something like this.
Posting two links that are going to revolutionize my cooking. Lazy, unlimited access to caramelised onions!
I found some ghost peppers! It was the last container.
I also made another batch of superguac. This one was:
Spicy guacamole
Garden salsa
Spinach
Kale
Garlic
Red chard
Green chard
Arugula
Black beans
Much better than the last batch. I threw it all in a blender until it looked like plain ol' guac. Everyone who's had some has sung its praises - to the point of where they decided to eat it straight out of the container. Give it a shot?
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
Iso, I'm not sure where I would start, since you have a few very nonspecific ingredients in that list. I suppose I'll consider blending bitter greens in next time I make an avocado-based spread.
Also I just sliced my tongue on a knife. That is all.
Chongqing Spicy Tofu (based off of a recipe for Chongqing Spicy Chicken)
Ingredients:
1 package firm tofu
2 tablespoons soy sauce
2 tablespoons chiangking vinegar (Chinese black vinegar)
1.5 cups corn starch
The whites of 2 eggs
Vegetable, corn, or peanut oil for deep frying
2 tablespoons chili oil (as spicy as possible, fresh homemade preferred)
A bunch of dried red chilis (I used ~12, should have been more)
~1 tablespoon sichuan peppercorn
5 cloves garlic, sliced thin
The white parts of 3 scallions, sliced thin
~1.5 oz ginger, sliced thin
Salt to taste
House tofu (the brand I used) comes in 4 blocks in a package, so I cut each block in half horizontally, so I had 8 squares. Pat dry and place between paper towels, then put a baking sheet with something heavy on it on top for ~15 minutes to press. Then, cut each of the 8 squares into 25 cubes. Put into a large bowl. Mix soy sauce, vinegar, and egg whites, and pour over the tofu. Mix so that all of the tofu gets covered by the marinade, and leave rest for 30 minutes.
Prepare a pot for frying. I used a small pot with ~2-3 cups of oil in it. A large pot will let you do more per batch, but will also require more oil. Heat at medium until oil is hot and ready to fry. If you've got a deep fry thermometer, it should read ~280-300. Otherwise, you'll just have to play it by ear. Put the corn starch into a second bowl. In small batches, remove the tofu chunks from the marinade, roll in the corn starch, and then drop into the oil. Cook each batch for ~4-5 minutes, until the coating is a golden brown color. Remove from oil with a slotted metal spoon, and place onto a plate with a paper towel to absorb the oil.
While these are cooking, slice the garlic, ginger, and green onion, and combine with the chilis and sichuan peppercorns in a small bowl to prepare for stir frying. When all of the tofu has cooked, heat the chili oil in a large pan, wok, or skillet, over high heat and add the combined ingredients. Cook for a few minutes until things begin to brown, then add the tofu and mix well, cooking for another minute or so. Serve immediately over rice.
So this was my first attempt at doing chongqing chicken using tofu, and also my first time doing chongqing chicken where I got the consistency of the breading right. I've tried a bunch of stuff (flour, corn meal, rice meal), turns out the answer is in marinating and then just dredge in corn starch.
The consistency of the tofu was great. I might try slightly larger pieces next time (maybe 16 per square instead of 25), both to reduce the number of individual pieces I have to stir fry and to give slightly more volume per surface area, because the tofu has a great moist pop inside its crispy shell.
The spice level was not where I wanted it though. It had an okay amount of spice, but it was definitely not the knock-your-socks-off level that I get in a restaurant, and the sichuan peppercorn barely showed up in the final flavor. I'm going to try the following steps next time:
Add 1 tablespoon chili oil instead of 1/2 tablespoon of soy and 1/2 tablespoon of vinegar in the marinade
Add 2 tablespoons each of extra hot powdered red chilis and powdered sichuan peppercorn to the corn starch
Increase the quantity and (ideally) quality of the dried chilis
Add a small amount of soy sauce and black vinegar to the stir fry for a minute or so before the tofu gets added. Not enough to get it soggy, but just enough to transfer the flavor of the stuff that's frying.
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Iso, I'm not sure where I would start, since you have a few very nonspecific ingredients in that list. I suppose I'll consider blending bitter greens in next time I make an avocado-based spread.
Also I just sliced my tongue on a knife. That is all.
I mean...like I said, I just threw it all in and blended it.
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 took a pound of ground turkey and a pound of ground chicken, cooked them, threw in some garlic, paprika, ground mustard, black pepper, and ghost peppers, and steamed 5 oz. of kale (no stems) and 5 oz. of spinach, and put that in the combination. ******* excellent. I ate it for 3 days straight.
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
Easy Brown Sugar Coconut Sauce (pictured on shrimp & steamed veggies as Coconut Shrimp)
1 cup of 1% milk, rice milk, or soy milk
3/4 cup shredded or crushed coconut
4 tbsp brown sugar
2 tbsp corn starch
1 tbsp mayonnaise or "whipped dressing"
----Recipe as posted makes about 2 servings of sauce. This is a brown sauce which is colored by the sugar, for a more traditional white coconut sauce use white sugar.
Put all of that stuff in a saucepan together. Stir it up. Heat on High until it starts to boil, then turn it down to low heat. Stirring frequently, cook approximately 15min or until the sauce thickens. Cooking time may vary for larger batches; the coconut should be softer & not as crunchy when it is done.
I made Chongqing Chicken last night and got the spice level a lot better. The big difference was the quality and heat of the chilis and chili oil I used, as well as the freshness of the sichuan peppercorn.
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I made salad dressing the other day on a whim and it was really good. Rough measurements (even by my standards) but it was equal parts sriracha, (toasted) sesame oil, apple cider vinegar, (Japanese) soy sauce, and (vegetarian) hoisin sauce. With some ginger and maybe a little garlic I think it would've been perfect!
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
Been doing a fair amount of cooking recently, which I'm happy about. Hopefully this new-found energy will last.
First was a small meal for myself. I steamed broccoli in the microwave and placed on top of jasmine rice in a bowl. I then made a sauce for it which started out teriyaki-inspired (50% mirin/50% soy sauce), but ended up having a lot of frozen caramelized onions, garlic, chili powder, cumin, and a little hoisin added to it. Dumped it all over the broccoli and ate. It was really good for something that didn't take much effort!
After grocery shopping, I made pico de gallo with roma tomatoes, white onion, serrano peppers, fresh cilantro, and some lemon juice. Some of that then went into a bowl of mashed avocado, garlic power, and some miscellaneous spices to make guacamole. The former has been going into wraps, mostly, and the latter was really good on toast.
I just finished baking something of a cross between stuffed peppers and jalapeno poppers. Thanks to Lifa for most of the inspiration to buy the jalapenos for it. The filling consisted of cooked TVP, shredded marble cheese, chili garlic sauce, cumin, and some taco seasoning. The peppers were split in half lengthwise with the seeds and membrane removed. 20 minutes at 400F and they're done! The TVP sort of acted like breadcrumbs in their own right with how they got really crispy on the exterior. We'll see how they taste in a bit.
All that's left for me to burn through in the groceries is a head of napa cabbage I bought on a whim.
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OMG, an Admin can Cook! News at 11!Black Angus Burger and Mozzarella SticksCook the burger like you cook a burger. (Take it out of the box & plastic first or you won't have a good time.)
While the burger is cooking, toast 2 slices of sourdough bread.
Bake the mozzarella sticks for X minutes, where X is however long it says on the box.
Put the burger on the bread, stack some lettuce & tomato on it.
Eat everything.
https://twitch.tv/annorax10 (classic retro speedruns & occasional MTGO/MTGA screwaround streams)
https://twitch.tv/SwiftorCasino (yes, my team and I run live dealer games for the baldman using his channel points as chips)
Potato Soup
5-6 Russet potatoes, skin on, diced
2 cups water
6oz sour cream
3 cups shredded cheddar cheese
3/4 cup diced green onions
(optional) 10-15 slices of cooked bacon, diced
Salt
Black Pepper
Rosemary
Sage
Dice your potatoes & throw them into a large pot with just enough water to cover them. Add 1tbsp rosemary, 2 tbsp sage, & 3tbsp black pepper. Cover the pot. Cook on high until boiling & then turn heat down to low. Leave the pot covered. Let the potatoes cook until they're soft, which should take 2-4 hours. Stir every 20 minutes or so. Once potatoes are soft, drain them & mash about half of the potato chunks. Add in 2 cups of water & turn heat up to 2 or 3. Add diced onions, sour cream, cheddar, & bacon. Add salt to taste. Cook covered for 30 minutes, stirring every 10 minutes.
Insanely delicious.
Nothing too special, but I made some rice yesterday since there was vegetable stock in the fridge (for once) that had to be used up. Jasmine rice with the stock, a splash of mirin, cumin, coriander, garlic powder, onion powder, oregano, and almost too-much hot red chili powder. Once it was done I sliced a green onion and some smoked tofu, mixed it, and filled tortilla wraps with the mixture and a little bit of hummus. Pretty tasty stuff.
I've got another fun one, I'm going to have to try it with the vegetarian ground meat substitute one of these days (I think this recipe should work with the ground veggie , but unfortunately I don't get too much opportunity for vegetarian cooking since I often have to cook for others).
The Best Taco Meat Ever
(Excuse my lovely picture of unfolded tacos.)
about 1/2 pound of your ground meat of choice (mine was turkey)
1/3rd cup lime juice
3 tbsp chili powder
4 tbsp honey
Cook meat in mixture of lime juice, honey, & chili powder in a frying pan... just until it's not pink anymore. Then drain, add a bit of salt, & finish cooking in dry pan. Not spicy at all but tastes great! Very quick & easy to make.
Talore, I'm thinking of making ghost & poblano salsa. Any recommended recipes? I'll probably be putting it on turkey wraps with spinach, and using it to dip roasted garlic Triscuits in.
Might make some chicken with it, too, if it turns out well enough.
{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
But thanks for the warning, anyway.
{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
Because of this, I made a gigantic pot of what I have dubbed "Rainbow Rice", and a smaller container of "superguac".
For the rainbow rice, I cooked some lentils, lima beans, corn, carrots, peas, green beans, black beans, pinto beans, red beans, tomatoes, habaneros, and garlic in some vegetable stock. Then I boiled some brown rice with quinoa, drained the vegetable stock and water, and threw them in together, pretty much. I seasoned it with a lot of good stuff when it was in the vegetable stock, tried it mid-way, thought, "This...needs something sweet. But not sugar. So, what?" And I realized that corn would be perfect for it. Unfortunately, I only had like...half an ear of corn to use for it. But it still came out well.
For the superguac, I took spicy guacamole, chipotle garlic salsa, chipotle pepper sauce, garlic, spinach, and kale and threw it all in the blender until it was about the consistency of, well, runny guacamole. Tastes fantastic - I'm gonna eat it with some brown rice crackers I found at Wal-Mart. I might also freeze some bananas and puree those with some pistachios for an "ice cream" effect.
Fortunately, we just got sweet potato fries at work, so I'll have those to munch on, as well. I don't think we have any vegan/gluten-free salad dressing at work, though, so I'll have to limit my veggies to thinks like cauliflower and broccoli and the stuff that's in the Rainbow Rice.
Which will probably be fine, as I made enough for...pretty much every meal for the whole week, haha.
The best part about this is that my favorite food will still be accessible to me: Apples.
I think I'm gonna try to get a steak this weekend just as a "farewell, meat" sort of thing, even though it's only for a week. Plus I haven't had a good steak in probably 4 or 5 months. My friend had a cookout in his backyard one night after I got off of work and I brought a *****load of meat - ribeyes, filets, chicken, pork chops, hot dogs - and he put me in charge of cooking, even though I'd never used a charcoal grill before. (It was also raining on and off.) Everything except the ribeye turned out perfectly (I unfortunately burned those because it was pitch-black out so I couldn't tell if they were done or not), so I was pleased with my first charcoal cooking experience. Everything was delicious. But yeah, I think that's the last time I had a steak - that filet.
{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
PEARiyaki Stir Fry
2 whole bell peppers in any combination, diced (I used a whole green one & half each of a red & an orange one)
2 yellow zucchini squashes, sliced
10-20 individual snow peas, cut into 3rds (just grab like... a handful out of the bag)
2 large (or 3-4 small) pears, cut into large chunks (or a can of pears, doesn't make too much difference)
Optional: Bamboo shoots. I didn't use them because I couldn't find any.
black pepper
Sesame teriyaki sauce (I used Kikkoman brand)
Steam the zucchini & bamboo shoots, if you have them, in a lidded pan at medium boil for about 5 minutes before draining, sprinkle 1 tbsp of black pepper over them, then add the bell peppers. Put enough teriyaki sauce over the veggies to just BARELY coat them in sauce when stirred. (About 1/8-1/6 cup, barely any at all. If you're using a new bottle the sauce level should still be in the neck of the bottle when you're done pouring.) Cook at medium heat until the sauce starts to boil at the bottom of the pan, then add snow peas & pears. Cook 10 minutes at low heat, stirring every minute.
Chipotle Tuna Melt / Chipotle Tuna Grilled Cheese
Sandwich Bread
Margarine on outside of bread
Chipotle aioli
Mixed shredded cheese
Sriracha
Tin of tuna which happened to be "chipotle-flavoured"
Combine ingredients in obvious fashion, apply grill press, cut in half. I obviously didn't try it myself but I'm told it tasted good.
This recipe is a triple batch, so will feed ~18 as a main course and probably close to 50 as a side. Feel free to cut it down to scale.
Start with a red bell pepper and six serrano peppers.
Slice the bell pepper into strips and each serrano in half lengthwise. Add to a baking sheet and put into the oven at 425 degrees. Check periodically, and remove the serranos before the red bell peppers are done.
Add three cups of lentils, three dried ancho peppers, and three dried chipotle peppers to a pressure cooker with six cups of water. Put to go on high pressure for 12 minutes. (You can also do this in a pot, it will just take a while)
18 cloves of garlic, 3 medium onions.
Cut the ends off of the garlic cloves, and smash with the side of your knife using the palm of your hand.
Cut both ends off of the onions, cut them in half vertically. Peel, then coarsely dice each half onion. You really just want chunks small enough that they will puree well.
Heat 6 tablespoons of oil on medium heat in a large stock pot.
Use a cup blender, food processor, or blender (in a pinch) to puree first the onion, then the garlic. If using a cup blender, you can puree approximately half an onion at a time, or all of the garlic. Add a small amount of water to the garlic if it is not pureeing well.
As you puree each batch, add it to the pot, stirring occasionally.
Sorry for potato here. Spices. Add to the pot a dash of cumin, 35-50 grinds of black pepper, a handful of salt, two hefty pinches of coriander, and powdered red chili to taste. I use Deep Red Extra Hot powdered red chili, which is basically powdered spicy, so it will directly control the heat level of your final product. Be careful here. Or don't, I'm a guy writing a recipe on the internet, not your boss.
Six cans of diced tomatoes. Puree four of them and add them to the pot. Reserve the final two for the next steps.
The red pepper should be done roasting by now. The serranos should be done a little before this. You can leave them in there with the red pepper, but they'll get a bit more charred and withered.
Add the roasted peppers to the cup blender.
Add about half of one of the remaining cans of tomatoes. Puree until smooth, add to the pot. Add the other half of that can, puree, and add to get any remnants.
Pressure cooker should be done around now too. Release pressure and open. Retrieve the reconstituted peppers, removing the stems as best possible.
Add the peppers to the cup blender along with half of the last can of tomatoes. Puree and add to the pot. Add the other half of that can, puree, and add to get any remnants.
Your pot should look about like this now. Stir well, then add in the lentils and stir.
Add a splash of vinegar for a nice tang to draw out the spicy flavor.
Voila, finished product. The longer you can let this sit, the better the flavors will seep in. You can serve it over rice and top with shredded mexican cheese as a meal.
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Stuffed Peppers
5 poblano peppers
2/3 cups rice (measure uncooked rice)
2/3 cups cheddar or yellow cheese substitute
1/2 cup diced onion
1 Roma tomato, diced --OR-- 1/2 normal tomato, diced --OR-- a little can of diced tomato
1 can (approx 1.5 cups) kidney beans --OR-- 1 cup cooked ground meat --OR-- a combination of both
2/3 cup tomato sauce
4 tbsp chili powder
A sprinkle of garlic salt
(optional) 2 tbsp cream cheese or nondairy cream cheese substitute
(optional) your favorite type of Tabasco hot sauce
Lay the poblano peppers on their side. Cut them in a cross shape, with the top of the cross in the middle of the large part of the pepper, & remove the seeds & inside-pepper-stuff. Rinse the pepper out to get rid of anything stuck inside it. Set them in a baking pan.
Cook the rice as you cook rice. Add the onion, beans, & tomato to the rice when it's about halfway done (there will be more rice than water but the rice will still be drippy.) Stir it in. Once the rice absorbs all of the water, add ground meat, cheese & cream cheese, chili powder, & garlic salt. Stir it in. It's okay to taste it (go ahead!) & add a little more garlic salt or chili powder to taste. You can also add a few shots of Tabasco at this point, if everyone likes hot things. Cook for about 5 minutes while stirring constantly. Turn the burner off & allow the stuffing to cool.
Preheat oven to 375. If you start preheating immediately when you turn off the burner for the stuffing, by the time your oven is preheated, the stuffing should be cool enough to handle. Jam the stuffing all up in the peppers, making sure you pack it into the top & bottom really well. Pour the entire 2/3rds cup tomato sauce evenly over the cuts in the peppers.
Bake for 20 minutes & enjoy!
Posting two links that are going to revolutionize my cooking. Lazy, unlimited access to caramelised onions!
http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413
http://www.thekitchn.com/why-you-should-freeze-caramelized-onions-and-3-ways-to-do-it-tips-from-the-kitchn-81485
Mah dinner:
I also made another batch of superguac. This one was:
Spicy guacamole
Garden salsa
Spinach
Kale
Garlic
Red chard
Green chard
Arugula
Black beans
Much better than the last batch. I threw it all in a blender until it looked like plain ol' guac. Everyone who's had some has sung its praises - to the point of where they decided to eat it straight out of the container. Give it a shot?
{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
Iso, I'm not sure where I would start, since you have a few very nonspecific ingredients in that list. I suppose I'll consider blending bitter greens in next time I make an avocado-based spread.
Also I just sliced my tongue on a knife. That is all.
Ingredients:
1 package firm tofu
2 tablespoons soy sauce
2 tablespoons chiangking vinegar (Chinese black vinegar)
1.5 cups corn starch
The whites of 2 eggs
Vegetable, corn, or peanut oil for deep frying
2 tablespoons chili oil (as spicy as possible, fresh homemade preferred)
A bunch of dried red chilis (I used ~12, should have been more)
~1 tablespoon sichuan peppercorn
5 cloves garlic, sliced thin
The white parts of 3 scallions, sliced thin
~1.5 oz ginger, sliced thin
Salt to taste
House tofu (the brand I used) comes in 4 blocks in a package, so I cut each block in half horizontally, so I had 8 squares. Pat dry and place between paper towels, then put a baking sheet with something heavy on it on top for ~15 minutes to press. Then, cut each of the 8 squares into 25 cubes. Put into a large bowl. Mix soy sauce, vinegar, and egg whites, and pour over the tofu. Mix so that all of the tofu gets covered by the marinade, and leave rest for 30 minutes.
Prepare a pot for frying. I used a small pot with ~2-3 cups of oil in it. A large pot will let you do more per batch, but will also require more oil. Heat at medium until oil is hot and ready to fry. If you've got a deep fry thermometer, it should read ~280-300. Otherwise, you'll just have to play it by ear. Put the corn starch into a second bowl. In small batches, remove the tofu chunks from the marinade, roll in the corn starch, and then drop into the oil. Cook each batch for ~4-5 minutes, until the coating is a golden brown color. Remove from oil with a slotted metal spoon, and place onto a plate with a paper towel to absorb the oil.
While these are cooking, slice the garlic, ginger, and green onion, and combine with the chilis and sichuan peppercorns in a small bowl to prepare for stir frying. When all of the tofu has cooked, heat the chili oil in a large pan, wok, or skillet, over high heat and add the combined ingredients. Cook for a few minutes until things begin to brown, then add the tofu and mix well, cooking for another minute or so. Serve immediately over rice.
So this was my first attempt at doing chongqing chicken using tofu, and also my first time doing chongqing chicken where I got the consistency of the breading right. I've tried a bunch of stuff (flour, corn meal, rice meal), turns out the answer is in marinating and then just dredge in corn starch.
The consistency of the tofu was great. I might try slightly larger pieces next time (maybe 16 per square instead of 25), both to reduce the number of individual pieces I have to stir fry and to give slightly more volume per surface area, because the tofu has a great moist pop inside its crispy shell.
The spice level was not where I wanted it though. It had an okay amount of spice, but it was definitely not the knock-your-socks-off level that I get in a restaurant, and the sichuan peppercorn barely showed up in the final flavor. I'm going to try the following steps next time:
Add 1 tablespoon chili oil instead of 1/2 tablespoon of soy and 1/2 tablespoon of vinegar in the marinade
Add 2 tablespoons each of extra hot powdered red chilis and powdered sichuan peppercorn to the corn starch
Increase the quantity and (ideally) quality of the dried chilis
Add a small amount of soy sauce and black vinegar to the stir fry for a minute or so before the tofu gets added. Not enough to get it soggy, but just enough to transfer the flavor of the stuff that's frying.
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I mean...like I said, I just threw it all in and blended it.
also why were you licking a knife.
{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
Easy Brown Sugar Coconut Sauce (pictured on shrimp & steamed veggies as Coconut Shrimp)
1 cup of 1% milk, rice milk, or soy milk
3/4 cup shredded or crushed coconut
4 tbsp brown sugar
2 tbsp corn starch
1 tbsp mayonnaise or "whipped dressing"
----Recipe as posted makes about 2 servings of sauce. This is a brown sauce which is colored by the sugar, for a more traditional white coconut sauce use white sugar.
Put all of that stuff in a saucepan together. Stir it up. Heat on High until it starts to boil, then turn it down to low heat. Stirring frequently, cook approximately 15min or until the sauce thickens. Cooking time may vary for larger batches; the coconut should be softer & not as crunchy when it is done.
Happy cooking!
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12 oz. coconut almond milk
1/2 banana
1/2 cup of spinach
1 spoonful of almond butter
1 scoop of whey protein
Delicious and nutritious. And, of course, whey protein can be swapped out for soy, rice, or other protein powders if you're vegan.
{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
First was a small meal for myself. I steamed broccoli in the microwave and placed on top of jasmine rice in a bowl. I then made a sauce for it which started out teriyaki-inspired (50% mirin/50% soy sauce), but ended up having a lot of frozen caramelized onions, garlic, chili powder, cumin, and a little hoisin added to it. Dumped it all over the broccoli and ate. It was really good for something that didn't take much effort!
After grocery shopping, I made pico de gallo with roma tomatoes, white onion, serrano peppers, fresh cilantro, and some lemon juice. Some of that then went into a bowl of mashed avocado, garlic power, and some miscellaneous spices to make guacamole. The former has been going into wraps, mostly, and the latter was really good on toast.
I just finished baking something of a cross between stuffed peppers and jalapeno poppers. Thanks to Lifa for most of the inspiration to buy the jalapenos for it. The filling consisted of cooked TVP, shredded marble cheese, chili garlic sauce, cumin, and some taco seasoning. The peppers were split in half lengthwise with the seeds and membrane removed. 20 minutes at 400F and they're done! The TVP sort of acted like breadcrumbs in their own right with how they got really crispy on the exterior. We'll see how they taste in a bit.
All that's left for me to burn through in the groceries is a head of napa cabbage I bought on a whim.