Nintendo World Report Forums

Community Forums => General Chat => Topic started by: BlackNMild2k1 on April 19, 2010, 09:06:52 PM

Title: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 19, 2010, 09:06:52 PM
This is NWR's WorldWide Test Kitchen
where we see What's Crackin' In Yo' Kitchen!!.

We'll break everything down into 6 categories so that everything can be organized:

Breakfast, Lunch, Dinner, Dessert, Snack/Appetizer/Other & Mixed Drinks/Shakes/Smoothies

I will also organize all entries into the 1st post so it's easy to find in a table of contents sort of way, so please only put one recipe per post. You can include pics, ingredients, step by step instructions or whatever you find necessary.


Breakfast
Breakfast Bagel Sandwich (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg602822#msg602822) - BlackNMild2k1
Manlette/"All Day" Omelette/Tacomelette Supreme (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg603906#msg603906) - BlackNMild2k1
Breakfast Scramble / Breakfast Pizza (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg621577#msg621577) - BlackNMild2k1
McHomemade McMuffin (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg622086#msg622086) - The Perm

Lunch
BLT (Bacon Lettuce Tomato) (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg603094#msg603094) - Maxi
Grilled Ham, Egg & Cheese Sandwich (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg604765#msg604765) - BlackNMild2k1
Garlic Chicken Sandwich (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg667223#msg667223) - ShyGuy
Mushroom & Onion Stove Top "Foil Broiled" Burger (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg605136#msg605136) - BlackNMild2k1
Burger on Crescent Bun (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg856308#msg856308) - Hyptheliciously (aka Stogi)

Dinner
Fried Chicken (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg602473#msg602473) - BlackNMild2k1
Mom's Meatballs (A Family Recipe) (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg603780#msg603780) - Maxi
Peanut Butter Chicken (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg607057#msg607057) - noname2200
Butter Garlic Chicken (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg607511#msg607511) - BlackNMild2k1
Border Fried Rice (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg609374#msg609374) - Luly
Quick & Easy Chicken Noodle Soup (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg625504#msg625504) -BlackNMild2k1
Pork and Beans w/ Hot Dogs (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg651950#msg651950) - BlackNMild2k1
Lemon Garlic Butter Salmon (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg652277#msg652277) - Luly
Roasted Potatoes (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg652811#msg652811) - Shyguy
Bacon Wrapped Chicken & Vegetables (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg654285#msg654285) - BlackNMild2k1
Spaghetti with Meat Sauce (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg654418#msg654418) - BlackNMild2k1
Jambalaya (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg655019#msg655019) - apdude
Blackened Catfish (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg659760#msg659760) - BlackNMild2k1
London Broil (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg672937#msg672937) - BlackNMild2k1
Stewed Chicken (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg704200#msg704200) - BlackNMild2k1
Vietnamese Phở Ba (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg821405#msg821405) - Dasmos
Real (Southern) Mac N Cheese (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg849230#msg849230) - BlackNMild2k1
Southern Red Rice (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg857572#msg857572) - BlackNMild2k1
Crab & Shrimp Chowder (https://www.nintendoworldreport.com/forums/index.php?topic=31126.msg944627#msg944627) - BNM2k1

Dessert
Strawberry Cheesecake Brownie (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg602465#msg602465) - Maxi
Fruit Salad (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg654938#msg654938) - Maxi

Snacks/Sides/Appetizers/Other
Cheesy Spoon Bread (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg603235#msg603235) - The BlackCat
Tortilla Chips (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg607510#msg607510) - Maxi
Chile Cheese French Bread (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg609556#msg609556)- noname2200
Empanadas (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg611453#msg611453) - noname2200
Homemade Tomato Alfredo Sauce (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg700675#msg700675) - Stogi

Mixed Drinks/Shakes/Smoothies
Lemonade Insanity - 18 Flavors of Lemonade - ShyGuy
1. Lemonade Prime (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg642110#msg642110)  2. Vanilla Lemonade (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg650791#msg650791)  3. Strawberry Lemonade (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg644261#msg644261)


*This thread was inspired by Shyguy's Extreme Sandwiches (http://www.nintendoworldreport.com/forums/index.php?topic=27407.0) thread*
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 19, 2010, 10:45:13 PM
Well I guess I will start.
This past Thanksgiving and Christmas I made my dessert.
Strawberry Cheesecake Brownie.
You basically have 3 ingredients. A Brownie mix,Cheesecake filling, and Strawberries.

First you Bake the Brownie mix according to the instructions. After it is done baking you need to wait till it cools fully otherwise once you put the cheesecake filling on the brownies the Cheesecake filling will melt quickly. I would say wait 30 mins for it to cool. Once the brownies are cooled you put on the cheesecake filling. After you have done that put on the strawberries. Put in the refrigerator. This desert works best if you do it the night before you eat it.

Variations:
I have only tried one variation thus far. Cherries added. Same process as above. Except you can have different kinds of cherries.
Marachino cherries I like to put the juice on top of the cheesecake filling. Cut the cherries in half and spread around the halves around the Cheesecake brownie.
There is the cherries that come in a can and the sauce is really thick.I find this to make the whole Cherry Cheesecake Brownie very thick. It should go without saying that this is a rich tasting and fattening dessert.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 19, 2010, 11:20:29 PM
*UPDATED CHICKEN RECIPE*
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg653205#msg653205 (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg653205#msg653205)
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg669144#msg669144 (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg669144#msg669144)
(http://i43.tinypic.com/o8w6jl.jpg)


-Original Recipe Below-
I just made some Fried Chicken. Only the 2nd or 3rd time I've made it myself..... don't be surprised, no need for me to cook it when my mom does it so perfect all ready.

But I just did it basic, very basic, and I could use some pointers. Especially when it comes to seasoning. It turned out ok, but it was definitely missing something.

The basics are
-wash your chicken
-season your flour(& your chicken if you want)*
-then coat your chicken in the seasoned flour
-gently lay in pan of hot oil (preferably half the chicken deep)
-turn chicken occasionally till chicken is browned on all sides
-put chicken on a napkin to drain the extra oil

*Season options:
-salt, pepper, garlic powder/salt, minced onion/onion powder, chili powder, cayenne pepper, bay leaves, parsley, season all, paprika, chives, lemon pepper, or anything else you think would go good with chicken

Here are the pics:

(http://i39.tinypic.com/2yuwtu8.jpg)

(http://i41.tinypic.com/33jpuug.jpg)

tomorrow.... Breakfast Bagel
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 19, 2010, 11:46:07 PM
I tend to put on Lemon pepper and sea salt on my chicken. Sea Salt tends to be more healthy than normal salt. The Lemon pepper adds a nice flavor to it.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 20, 2010, 01:31:23 AM
Here's the secret to tasty fried chicken: Season the chicken with large amounts of dry seasonings THEN roll it in flour. Also, make sure the oil is very hot.

I like to use salt or MSG, black pepper, and paprika. Jonny Salt is good too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 20, 2010, 01:56:27 AM
Here's the secret to tasty fried chicken: Season the chicken with large amounts of dry seasonings THEN roll it in flour. Also, make sure the oil is very hot.

I like to use salt or MSG, black pepper, and paprika. Jonny Salt is good too.
I like to use Italian seasoning and black pepper.
What is Jonny Salt?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 20, 2010, 02:01:52 AM
I like to use Italian seasoning and black pepper.
What is Jonny Salt?

Obviously you've never eaten in an Elk Hunting camp. It's the second manliest mixed seasoning.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 20, 2010, 02:19:38 AM
Do I look like someone who would ever be in any sort of hunting camp?

Fine I'll look it up.

EDIT: Is this what you're talking about?

http://www.johnnysfinefoods.com/Seasoning-Salt--2lb_p_41.html
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 20, 2010, 02:26:11 AM
That's it!
Title: Breakfast Bagel Sandwich *Pics Inside*
Post by: BlackNMild2k1 on April 20, 2010, 10:29:56 PM
Breakfast Bagel Sandwich

Ingredients:
2 Eggs
1 Bagel, halved
3 Strips Bacon, cut in half
Cheddar or American Cheese
Mayo


Step 1)
tear 3 strips bacon into (6)equal halves and fry
I like to make them connect so that they become 1 big piece of bacon
(http://i41.tinypic.com/66ymwz.jpg)

Now I drain most of the bacon grease, leaving just enough to keep the pan non-stick


Step 2)
Crack both eggs and fry in pan
season (salt & pepper) to taste

(http://i40.tinypic.com/mjpy8i.jpg)


Step 3)
Toast bagel halves (I did mine in the oven)
- Yes, I also mayonaissed my bagels

(http://i44.tinypic.com/29fs68h.jpg)


Step 4)
Flip fried eggs and add cheese (I used cheddar)

(http://i43.tinypic.com/s5fz1f.jpg)


Step 5)
Put fried egg(& cheese) on toasted bagel bottom.
Top cheese with bacon

(http://i40.tinypic.com/34euu0y.jpg)


Step 6)
Put Bagel top bun on

(http://i39.tinypic.com/wsabft.jpg)


Step 7)
Enjoy! :)

(http://i41.tinypic.com/29ynvdl.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 20, 2010, 10:53:17 PM
Holy Crap
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on April 20, 2010, 10:54:32 PM
/drool

BnM, I think I'll try that tomorrow for breakfast!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 20, 2010, 11:24:15 PM
I'm not sure when, but I plan on making my Famous "All Day" Omelet sometime soon to put up on here.

I normally call it a Manlete, since it takes a real man to eat it, but I'm call it the "All Day" Omelet here since it's the only thing you'll probably have to eat that entire day. And it's delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 20, 2010, 11:48:59 PM
Am I the only one that can't see the pictures?

Anyway I have a few more dishes but I have to think of the specifics.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 22, 2010, 05:11:27 AM
So I made myself a BLT earlier tonight. Nothing really fancy about the preparations. Just bacon,lettuce, tomatoes,Miracle Whip and bread.
So first I cut up a tomato into bite size bites. After that you cook the bacon and then put the bacon on paper towels so the bacon isn't greasy as before. At this point I put some Miracle Whip on the bread. On each slice of bread I put the cut tomatoes on one slice and the lettuce on the other. I put the bacon in between the tomatoes and lettuce and then I put the sandwich together.
If you want something a bit more crunchy then toast the bread before putting anything on it.

 
Oh put this under Lunch since Sandwiches fall under that category.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 22, 2010, 12:48:38 PM
Are you still posting from your Wii?

I would really like some pics when you get a chance.
So hopefully you can go back and update your post later when you get back on a PC.
Title: Re: NWR's WorldWide Test Kitchen
Post by: TheBlackCat on April 22, 2010, 06:00:05 PM
This is my popular cheesy spoon bread recipe.  It is a type of soft non-yeast corn bread filled with mozzarella cheese, although it neither looks, feels, nor tastes like normal corn bread.  It is soft like a biscuit rather than crumbly like normal corn bread.

Mix with a fork until uniform:
1/4 cup all-purpose flour
1 tbsp sugar
1 tbsp salt
1 tsp double-acting backing powder
3/4cup yellow cornmeal

Add and stir until blended:
1 beaten egg (I use 1/4 cup egg beaters)
1 cup milk (I use skim)

The cornmeal will stay granulated, this is normal, but there shouldn't be too many clumps (some are fine).

Melt 2 tbsp butter (or low-fat butter substitute) and pour it into a square pie tin.  Roll the pie tin around until the butter coats all of the inside surfaces.  Into the pie tin put 1/2-1 bag shredded mozzarella cheese (depending on how cheesy you want it).  Pour the cornmeal mixture over the cheese and use a fork to make sure the mixture reaches the bottom of the tin. 

Put in the oven at 375 promptly (or else the baking powder will stop making bubbles).  The instructions for normal spoon bread say 45 minutes, but in my oven it takes half that.  When it is done the sides of the bread will pull away slightly from the pie tin.  It will likely not get brown on top until it is way overdone, some of the cheese will rise to the top and make it appear white until the cheese burns.  The internal temperature should be at least 160 degrees if you use real eggs, it isn't as important for egg beaters since they are pasturized.

When it is done, hold a plate upside-down on the tin and flip the whole thing over.  If the butter coated the inside of the tin properly the spoon bread should pop out without much difficulty.  Use a table knife to cut into bite-sized (approximately 1 in) square pieces.  You can then eat it as-is or butter it before eating it.  It is best warm and loses heat fast so you might need to microwave it.  It is a good side-dish or appetizer.  It has been very popular at parties.  It is also filling, 1/2 is enough for a meal for me.  I have tried other fillings (such as meat) but nothing has worked as well.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 22, 2010, 06:08:48 PM
Yes I am still on my Wii BlackNMild. I have no idea when I can get on a CPU so I wouldn't expect pictures soon.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 22, 2010, 06:22:21 PM
/drool

BnM, I think I'll try that tomorrow for breakfast!

So how was that breakfast?


edit: I think I'm also gonna add another category; Mixed Drinks*/Shakes/Smoothies

*Alcoholic/Non-Alcoholic, Hot/Cold
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on April 24, 2010, 12:19:05 AM
/drool

BnM, I think I'll try that tomorrow for breakfast!

So how was that breakfast?

To be honest, haven't made the time for that yet. I'll try Saturday morning.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on April 24, 2010, 11:11:54 AM
So yeah, got no bagles, so I used bread, got no bacon, so I use sausages. Then I figured I changed the whole recipe :/

But its darn good!
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 24, 2010, 04:18:45 PM
I wanted to make one too, but I didn't have bagels. So I used shredded wheat. But I didn't have eggs, so I used milk. I didn't have bacon either, so I used honey.

Then I realized I made cereal.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 24, 2010, 04:38:15 PM
I wanted to make one too, but I didn't have bagels. So I used shredded wheat. But I didn't have eggs, so I used milk. I didn't have bacon either, so I used honey.

Then I realized I made cereal.

LMFAO

I think that is the first time you have actually made me physically LOL, especially outside of the funhouse.

But I have used pretty much that same (Bagel )recipe using a Croissant instead. But I used a piece of grilled ham instead of bacon and butter in place of bacon grease.

mixing bacon, grilled ham and fried eggs (all using bacon grease) on a toasted & mayo'd croissant/bagel/bun/bread with melted cheddar is delicious though. I just made one on wheat toast a few hours ago.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 24, 2010, 06:15:51 PM
Yeah, it is difficult to top breakfast sandwiches.
I like to use English muffins to make them, they're a bit easier to manage than bagels since they don't have a hole in the middle. Sometimes I'll also substitute Spam instead of bacon. I don't find mayonnaise to blend well with the flavour of eggs, so I'll either put nothing on the bagel/muffin, or use a little margarine.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 24, 2010, 06:22:39 PM
But mayo is eggs.... well egg yolks, oil & vinegar.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 24, 2010, 06:28:08 PM
I know, but for whatever reason I just don't think it tastes good on breakfast sandwiches.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 24, 2010, 07:35:25 PM
The official breakfast substitute for mayo is cream cheese.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 24, 2010, 10:53:07 PM
So I just finished preparing my dinner for tonight. Mom's Meatballs

Now this isn't the typical meatballs.


Here are all the ingredients you are going to need.
-6 pounds of Ground beef
 -Minute rice
-3 eggs
 a 8 ounce can of tomato sauce.
And finally a 25 oz can of spaghetti sauce.

First of all preheat your oven to 350 degrees.

 Next you want to wash your hands as you will be getting your hands very messy.

Put the ground beef into a bowl and the 3 eggs as well as some minute rice.Put 1 egg at a time and mix that up and then add another egg.Repeat till done. Less eggs if you have less ground beef. Now use your hands to mix the ground beef, eggs, and rice mixture.

 Once you have everything mixed get out a glass pan and coat the bottom of the pan until it covers the bottom with some tomato sauce. Now you get some of the ground beef mixture in your hand and make it into a ball and then place onto the glass pan. Keep doing this until you have no room on the glass pan.
 Put your seasoning on top of the meatballs then put the spaghetti sauce on top. Put in oven for 45 mins.

Enjoy!

The rice it makes it so that the meatballs stick together better. Also the ground beef needs to have as little as fat possible so that the meatball sticks together better.Also you don't cook the rice before putting it in with the ground beef.
7% fat works best as far as fat content in the ground beef goes. Also try to put in a bonding agent. Oatmeal and Ritz crackers work. Break up 4 of the crackers. Half a cup of oatmeal for 2 and a half pounds of Ground beef.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 24, 2010, 11:03:19 PM
how much ground beef. a pound? Also what brand of tomato sauce?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 24, 2010, 11:39:06 PM
how much ground beef. a pound? Also what brand of tomato sauce?
For this batch I had maybe 6 pounds of ground beef but I only used 4 pounds for the 10 meatballs that I could fit in a 16 by 9 glass pan. Tomato sauce you really only need for the bottom of the pan. For the topping you use spagetti sauce. Also I have been informed that you don't need to cook the rice beforehand. You basically just put the rice in the mixture and form the balls. Also the rice not cooked before hand makes it so that the meatballs stick together. Also the ground beef has to not have much fat to it or the meatballs have a way of not sticking together.The reason why I posted the above was because I didn't have minute rice tonight. I will edit it later to include the original recipe. My meatballs are calling.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2010, 12:21:53 AM
Man..... I would really love to see some pics.

Buy a cheap $10 digital, then mail it to me when you are done.
I will put the pics up online then mail the camera back to you.

or get a good camera with an SD card slot, and e-mail the pics through the Wii(can you do that) or mail the SD card instead. you'll only need a single stamp that way.


edit: What should we call your meatballs?

Meatballs Marinara?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 25, 2010, 12:31:32 AM
I guess that can work until I come up with something else.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2010, 12:42:33 AM
Can you edit your post to include the amount of beef you used and clarify on the sauces used (tomato sauce vs spaghetti sauce). Maybe even a little more formatting to it.

i.e.

So I just finished preparing my dinner for tonight.

Meatballs Marinara
Now this isn't the typical meatballs.

Here are all the ingredients you are going to need.
1 lb Ground beef
Minute rice
3 eggs
1 can tomato sauce
1 can/jar spaghetti sauce

First of all preheat your oven to 350 degrees.

Next you want to wash your hands as you will be getting your hands very messy.

Now you want to cook the rice.
-After you have done that set it aside for later use.

Next put the ground beef into a bowl and the 3 eggs.
-Put 1 egg at a time and mix that up and then add another egg. Repeat till done.
--Less eggs if you have less ground beef.

Now use your hands to mix the ground beef and eggs mixture.

Once you have everything mixed get out a glass pan
-coat the bottom of the pan until it covers the bottom with some tomato sauce.

Now you get some of the ground beef mixture in your hand
-put some of the rice into it then add some more ground beef.

Make into a ball and then place onto the glass pan.
-Keep doing this until you have no room on the glass pan.

Put your seasoning on top of the meatballs
-then put the "spaghetti" sauce on top.

Put in oven for 45 mins.


^doesn't have to be like that, but something like that makes it easier to separate the steps and the ingredients.

edit: I just thought about it and I'm not sure how difficult it is to post from the Wii. Do you have a wireless keyboard? formatting you post might be a very time consuming task if you don't.

edit2:

Metaballs Marinara.... dinner or appetizer?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 25, 2010, 12:58:35 AM
Yes I do have a USB keyboard.
It is Dinner.
Title: Manlette/"All Day" Omelette/Tacomelette Supreme
Post by: BlackNMild2k1 on April 25, 2010, 03:12:42 PM
Manlette/"All Day" Omelette
 
This isn't an omelette for just any old sap. This is an omelet for a Hungry Man or Woman.

Ingredients:
3-4 eggs
Shredded Cheddar Cheese
3-4 strips bacon
2-3 sausages
1-2 slices of ham
chopped red & green bell pepper
chopped onions (I used purple and yellow)
sliced mushrooms (I used portabello)
chopped tomato
hash browns (I used ~2 patties)

*Two Omelettes were cooked from the amounts seen cooked in the pictures*
*ingredients above are for 1 omelette*

Step 1)
Pop you hash browns in the oven, you want to make them golden brown because you are gonna mash them later.

Step 2)
Start frying your bacon. make it crispy since you are gonna turn them into bacon bits.

Step 3)
While cooking bacon, start chopping up veggies.
(http://i42.tinypic.com/vfjb0m.jpg)

Step 4)
Drain bacon grease, save it for later.

Step 5)
Cook your sausages. (I used already cooked sausage patties, but cooked them in the skillet anyway)
(http://i42.tinypic.com/2q2l7ci.jpg)

Step 6)
Chop up your ham (I used sandwich meat ham)
(http://i44.tinypic.com/ayms85.jpg)

Step 7)
Oil up your pan (vegetable oil) and put in your veggies and ham
(http://i41.tinypic.com/207pzyw.jpg)

Step :cool; Check on your has browns, they should be pretty much done by now.
(http://i42.tinypic.com/1zdc5tw.jpg)

Step 9)
Crush up your bacon into bit, your sausage and your hash browns into pieces
(http://i42.tinypic.com/15fkm75.jpg)

Step 10)
Now whip up your eggs for omelette making (I add milk even though LL Cool J says not to) then add about half of your cooked vegetables w/ ham in to the egg batter.
(http://i39.tinypic.com/20jlf15.jpg)

Step 11)
Pour some bacon grease back into the skillet, and then pour in your eggs(w/ veggies & ham). make sure they cover the whole surface of the skillet. When egg is sufficiently cooked, either flip it get the remaining egg batter in the middle or lift the edges and drain it underneath.

Step 12)
Add your hash brown, sausages and 2/3 of your bacon bits(save the other 1/3)
(http://i43.tinypic.com/1440i75.jpg)

Step 12.5)
Add your vegetables and your cheddar cheese
(http://i43.tinypic.com/ae4qzd.jpg)

Step 13)
Fold your omelette over and add more cheddar cheese and the last 1/3 of your bacon bits
(http://i40.tinypic.com/2eyw6js.jpg)

Step 14)
enjoy your Manlette/"All Day" Omelette


*Bonus*Bonus*Bonus*

Tacomelette Supreme

Ingredients:
Giant tortilla
sour cream

Step 15)
lay out a giant tortilla and spread sour cream all over it

Step 16)
place your Manlette/"All Day" Omelette inside your tortilla
(http://i44.tinypic.com/34fkuwy.jpg)

Step 17)
enjoy your Tacomelette Supreme
(http://i41.tinypic.com/f0rn09.jpg)

(http://i43.tinypic.com/10oqic7.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 25, 2010, 03:18:29 PM
Once again, HOLY CRAP
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2010, 03:23:55 PM
Next week may be the Breakfast Pizza.

It's made with all the same ingredients, just prepared differently.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on April 25, 2010, 03:29:20 PM
That last part reminded me of Taco Town (http://www.hulu.com/watch/1447/saturday-night-live-taco-town).
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2010, 03:37:42 PM
That's funny because I was joking with my girl how the only piece of breakfast it was missing was the pancakes/waffles.

So I joked about how next time I was gonna dip it in pancake batter and then deep fry it.

.....she almost choked on her Manlette.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on April 25, 2010, 03:38:45 PM
I could feel my arteries harden while reading those directions... AWESOME!

Some friends and I would have a 'Man-fast' instead of breakfast on occasion and we made our eggs in a similar way. We threw a lot of random food in the skillet and threw it on top of french toast when it was done. It was usually just four of us but we ate enough to feed a small country.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2010, 03:46:37 PM
Each omelette is technically enough to feed 3 people, but I usually eat mine all to myself.
Then I don't need to eat again till much later that night if not just wait till the next morning.

Half now, half later usually works too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on April 25, 2010, 11:18:30 PM
Wow, just wow. BnM, I'm curious, are you a cheff or something?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on April 25, 2010, 11:43:30 PM
I've made something similar before, except that I don't mix meats, I choose just one of bacon, sausage, or ham (or Spam, an underrated breakfast meat). That's just too much for me.

I've never put an omelet in a tortilla before, though. I might try that, on a much smaller scale.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 25, 2010, 11:59:31 PM
Yeah, shout out for Spam! Fried Spam is delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 26, 2010, 12:06:08 AM
Wow, just wow. BnM, I'm curious, are you a cheff or something?

Actually, I don't even know how to cook..... except for the things I invent myself.
I'm usually winging it when I go into the kitchen.... and I haven't had a failed experiment yet!!
::knocks on wood::

I've never put an omelet in a tortilla before, though. I might try that, on a much smaller scale.

Actually, this was the first time I put an Manlette into a tortilla, but I've done it with regular sized omelettes so that I could just pick it up. It worked so well, I thought I would throw it in as a bonus upgrade for the Manlette.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 26, 2010, 12:07:56 AM
I made some Honey Mustard chicken this weekend, I should have take pictures. I will take some pics next time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on April 28, 2010, 04:53:02 AM
What is the recipe Shyguy?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 28, 2010, 05:08:06 AM
Super simple:

1 part honey
1 part dijon mustard
1/5th part white vinegar

Marinate the chicken for 2 days

http://www.extreme-sandwiches.com/?p=119
Title: Grilled Ham, Egg & Cheese Sandwich
Post by: BlackNMild2k1 on April 28, 2010, 03:30:46 PM
Grilled Ham, Egg & Cheese Sandwich

Quick, easy, good.

Ingredients
1 egg
cheese (I used cheddar)
2 slices bread
1 slice of ham
butter
mayo

Step 1)
Fry your ham in a hot skillet. No no need to add anything, just let it brown a little on both sides.
(http://i42.tinypic.com/30kvyp0.jpg)

Step 2)
Prep your bread. Mayo the inside.

Step 3)
Butter your pan, Fry your egg, break the yolk if you like, season to taste (salt & pepper)
(http://i39.tinypic.com/2z6v0a1.jpg)

Step 3)
Put your fried ham & egg on the bread, top it with cheese
(http://i42.tinypic.com/o6jxx4.jpg)

Step 4)
put top bread on. butter the outside.

Step 5)
butter your pan, and put your sandwich in.... butter side down & butter the the other side
(http://i43.tinypic.com/1buy9.jpg)

Step 6)
Cook to golden brown on both sides.
(http://i43.tinypic.com/24oygwz.jpg)
Title: Mushroom & Onion Stove Top "Foil Broiled" Burger
Post by: BlackNMild2k1 on April 29, 2010, 10:46:30 PM
Mushroom & Onion Stove Top "Foil Broiled" Burger

Ingredients:
Yellow Onion
Portabella Mushrooms
Hamburger Patty (mine was frozen)
Hamburger Buns
Bacon
Cheese
Mayonnaise
Salt & Pepper
Garlic Powder
Paprika
(I wanted to use Chili Powder, but I didn't have any)
Large square of Aluminum Foil

Chopped Mushrooms & Sliced Onions seasoned with S&P, GP & Paprika
(http://i41.tinypic.com/33w64d1.jpg)

Seasoned(S&P, GP) Burger Patty(frozen) placed on the above with more of the above on top
(http://i43.tinypic.com/903cl0.jpg)

Foil Wrap burger and seal the edges to trap air inside when cooking
(http://i44.tinypic.com/9ar503.jpg)

Place foil wrap on hot skillet (should work on hot grill too)
(http://i44.tinypic.com/10f5rgy.jpg)

You know you did it right if it balloons up like jiffy pop popcorn
(http://i42.tinypic.com/2ecgsq0.jpg)
don't forget to flip it atleast once after about 7-10 minutes per side

Unwrap foil and look at the perfectly cooked mushroom and onions and a burger that looks soooo juicy and delicious
(http://i43.tinypic.com/246kors.jpg)

Add your (already cooked) bacon & cheese to your bun (mayo optional) and enjoy!
(http://i40.tinypic.com/2yybktk.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: NWR_insanolord on April 30, 2010, 07:06:53 PM
I tried one of those foil burgers, but in addition to the onion and basic seasoning I put in some Worcester sauce, a little bit of Frank's Red Hot, and a mix of barbecue sauce and honey mustard, and cooked it on the grill. It went on with all that liquid in there, but there was barely any when it was done; it had all cooked into the burger. It was one of the best burgers I've ever had. 
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 30, 2010, 07:20:07 PM
oh man, now that I've got my grill out, I'm going to do that this weekend.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 30, 2010, 07:41:14 PM
That sounds delicious.

Maybe I'll try that one too.... but someone stole the propane tank off my BBQ grill (It's in my backyard) so I'll have to do it on the stove.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 08, 2010, 08:00:08 PM
I'd like to add an easy dinner dish which is slightly unorthodox, but also my most requested dish: Peanut Butter Chicken.

Ingredients:

Chicken Breast (x4)
Milk (at least half a quart)
Peanut Butter (1-2 cups)
Chicken Base (1 tablespoon)
Chile Pasilla (California will do in a pinch) (x4)
Onion (x1)
Oil (2 tablespoons)

Method:
1) Cut onions in whatever manner you prefer (diced, minced, rings, etc.)
2) Wash the chiles and cut them into thin slices
3) In a saute pan, heat oil medium-high, then saute onions until they begin to turn translucent
4) Add chicken breasts, and brown on both sides. You can also cut them into small chunks before browning, which I prefer
5) Once the breasts are browned, add the milk. You want to cover most of the chicken breasts
6) Add the chicken base, chile, and peanut butter: distribute evenly. If it looks pale to you, add another spoonful of peanut butter
7) Bring to a boil, reduce heat to medium, cover
8) Cook for 10-15 minutes, or until the sauce has reduced to whatever thickness you desire


People give me funny looks when I tell them about this recipe, but I've yet to have anyone not ask for seconds!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 08, 2010, 08:21:30 PM
Too bad you didn't post that about an hour ago. I just might have tried it.
I was actually just about to post a recipe I just experimented with that turned out pretty good.

I'll post it later, gotta update the 1st post with your recipe for now.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 08, 2010, 11:05:37 PM
Is it like Thai peanut sauce chicken?
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 09, 2010, 01:37:35 AM
Is it like Thai peanut sauce chicken?

Not really: it's creamier and it's not spicy: its got a smoky flavor instead.  It goes great with garlic rice!
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 09, 2010, 01:16:41 PM
Intriguing...
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on May 11, 2010, 01:00:33 AM
This is a snack/appetizer. Chips.
Very simple to make.

Ingrediants.
Corn tortillas
Season Salt.
Olive oil
Preperation.

Put in the olive oil in a pan or a deep fat frier.Heat it up.
Take the corn tortillas and tear them into the size you want.
Put in the tortillas in where you put the olive oil.
Keep an eye on them as they can get brown quickly. Once you have them a nice light brown color take them out and place a paper towel down and put the chips down on it. Now put the season salt on the chips. I suggest you put a little on them so the flavor isn't too strong at first and you can add more if you think it needs more.
Keep on doing this till you have enough.
Title: Butter Garlic Chicken
Post by: BlackNMild2k1 on May 11, 2010, 01:09:06 AM
This is a meal so nice I had to make it twice.

Butter Garlic Chicken


Ingredients:
Chicken
Butter
Garlic (I used powder)
Onions (I used minced)
Soy Sauce (I used Kikkoman)
Pepper
Salt
Parsely


1st Preheat your oven for High Broil

Then take all your ingredients that aren't chicken and mix them in a measuring cup(bowl or whatever) [click here for pics (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg624808#msg624808)]. About 1-2 stick of butter(depending on how much chicken you're making), just as much soy sauce (pour up to butter level), add some pepper, lots of garlic powder, minced onions and Parsely. Microwave it all for about 1.5 minutes, or until all the butter is melted. stir.

Next wash your chicken, salt and pepper it and lay it out on your lightly greased cooking pan. Pour some butter garlic mixture over top of chicken, saving about half for the other side.

(http://i41.tinypic.com/2ljrx1v.jpg)
Add extra minced onions and parsely on top of chicken if you like .

Put in oven for 15 minutes then flip your chicken, and add remainder of sauce to other side.
(http://i42.tinypic.com/2806tw.jpg)


Cook for additional 5-10 minutes. till Golden Brown
(http://i43.tinypic.com/10e4f8z.jpg)
(http://i40.tinypic.com/28a43ds.jpg)

I put mine over some sticky rice
(http://i43.tinypic.com/35c0wn4.jpg)

spooned some extra butter garlic sauce over all of it.
(http://i41.tinypic.com/2dkhcw8.jpg)

seriously. this is f'n delicious. and if your chicken isn't frozen, it only takes about 30 minutes to make from start to finish. Juicy chicken .....::drool::.....
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on May 11, 2010, 04:39:03 AM
Where's your dancing-fried-chicken-eating-dude avatar when you need it. I want to try this. I have some extra chicken in my freezer so I may go for it if I have the other ingredients.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 11, 2010, 10:58:54 AM
Your gonna have to play with the ingredient amounts(I took a guess a what I gave a measurement for). I just kinda threw it together twice, and the last time I had a lot of extra butter that we used to put over the rice and some canned corn. Everything was butter garlic and it was DE-LIC-IOUS!!!

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Avatars/261lrps.gif)
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 11, 2010, 01:04:46 PM
I'm going to have to try that one sometime...

Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on May 11, 2010, 01:07:36 PM
Wow. Once again BnM, that looks awesome.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 11, 2010, 02:30:26 PM
I like the looks of that chicken recipe.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 11, 2010, 11:18:37 PM
Quick question about that last recipe: how did you avoid making it too salty? I know thighs don't need much salt, and soy sauce is full of sodium.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 12, 2010, 02:20:53 AM
I only added a lite salting and peppering of the chicken before hand and the Kikkoman soy sauce isn't very salty. I imagine if you use a stonger soy sauce, then you wouldn't salt the chicken before hand.

The first time I made this with chicken drumsticks and didn't pre-season before saucing it and while it was still good, the meat under the skin seemed to miss something. so the second time around I pre-seasoned with salt and pepper. It came out perfect.

I eyeballed all my ingredients too, so you are gonna have to figure out your portions of ingredients.  I used more butter that was needed and I poured enough soy sauce to almost bury the butter. I would say about a giant spoon worth of butter and just as much soy sauce. I coated the whole mixture in garlic powder, minced onions, pepper & parsley. It was not salty at all.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on May 12, 2010, 03:07:58 AM
i must eat something by BlackNmild some day.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on May 12, 2010, 04:34:38 AM
So I have a current favorite simple dish I make at home and was wondering if you all would like to help spice it up a bit.

I make buffalo chicken tacos with chicken, buffalo sauce, shredded cheddar and romaine lettuce wrapped in a flour tortilla. Any thoughts on what would be good to add to it?
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 12, 2010, 02:16:13 PM
I only added a lite salting and peppering of the chicken before hand and the Kikkoman soy sauce isn't very salty. I imagine if you use a stonger soy sauce, then you wouldn't salt the chicken before hand.

The first time I made this with chicken drumsticks and didn't pre-season before saucing it and while it was still good, the meat under the skin seemed to miss something. so the second time around I pre-seasoned with salt and pepper. It came out perfect.

I eyeballed all my ingredients too, so you are gonna have to figure out your portions of ingredients.  I used more butter that was needed and I poured enough soy sauce to almost bury the butter. I would say about a giant spoon worth of butter and just as much soy sauce. I coated the whole mixture in garlic powder, minced onions, pepper & parsley. It was not salty at all.

Gotcha.  I knew buying the cheap stuff would come back to haunt me!  ;D

So I have a current favorite simple dish I make at home and was wondering if you all would like to help spice it up a bit.

I  make buffalo chicken tacos with chicken, buffalo sauce, shredded  cheddar and romaine lettuce wrapped in a flour tortilla. Any thoughts  on what would be good to add to it?

Blue Cheese is the traditional complement to Buffalo Sauce, as long as your sauce's flavor isn't too weak.  Some diced tomatoes would also be a good option.  Alternatively, consider switching to Honey Buffalo Sauce for a sweeter flavor.  Mostly, I'd just ditch the cheddar and replace it with something sweeter or spicier, unless you're a really big fan of cheddar's flavor: it's not a great complement for Buffalo Sauce.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 12, 2010, 02:22:54 PM
So you made the chicken and it came out too salty?

If you try it again, not only add less soysauce (and no salt), but check your mixture after you microwave it and make sure the soy sauce smell isn't strong. if it is, add more butter and other stuff. It should smell good with a slight hint of soysauce, but mostly like buttery garlic.

Not heavy on any scent, but if you had to identify what was in it, you would mostly smell butter and garlic with a hint of soysauce.

Hope that helps. Sorry about not actually measuring my ingredients so I could type them out.
I'll try and measure them next time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 12, 2010, 05:35:05 PM
Is this salted butter?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on May 12, 2010, 06:14:08 PM
So I have a current favorite simple dish I make at home and was wondering if you all would like to help spice it up a bit.

I  make buffalo chicken tacos with chicken, buffalo sauce, shredded  cheddar and romaine lettuce wrapped in a flour tortilla. Any thoughts  on what would be good to add to it?

Blue Cheese is the traditional complement to Buffalo Sauce, as long as your sauce's flavor isn't too weak.  Some diced tomatoes would also be a good option.  Alternatively, consider switching to Honey Buffalo Sauce for a sweeter flavor.  Mostly, I'd just ditch the cheddar and replace it with something sweeter or spicier, unless you're a really big fan of cheddar's flavor: it's not a great complement for Buffalo Sauce.

I use cheddar because I always have sharp cheddar in the house. I've been thinking about making a cheese blend with provolone and others.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 12, 2010, 06:53:28 PM
Is this salted butter?

Actually I used I can't believe it's not butter if that's makes a difference.
I just use whats in the available, I don't don't do the shopping, so I'm not picky.
and I don't know the difference between ICBINB and actual butter or margarine.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on May 13, 2010, 05:08:06 AM
I can't believe it's not Madness!
 (http://icantbelivsparta.ytmnd.com/)
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 13, 2010, 03:49:58 PM
So you made the chicken and it came out too salty?

If you try it again, not only add less soysauce (and no salt), but check your mixture after you microwave it and make sure the soy sauce smell isn't strong. if it is, add more butter and other stuff. It should smell good with a slight hint of soysauce, but mostly like buttery garlic.

Not heavy on any scent, but if you had to identify what was in it, you would mostly smell butter and garlic with a hint of soysauce.

Hope that helps. Sorry about not actually measuring my ingredients so I could type them out.
I'll try and measure them next time.

No worries dude; I'm fully aware that these things are very much a trial-and-error affair (plus, I'm the one who picked the portions!).  Someday I shall tell you about my experiments with Butter Rice.  :P:

I  use cheddar because I always have sharp cheddar in the house. I've been  thinking about making a cheese blend with provolone and others.

Gotcha.  Just remember to use strong flavors, or else the vinegar in the sauce will overpower it.  One fun idea that occurred to me was to combine your Buffalo sauce with Chipotle sauce, but that's probably because I just love chipotle's flavor.  ;)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 13, 2010, 04:08:06 PM
I'll probably make it again sometime next week since I have plenty of chicken left over and I finally figured out the perfect measurements for my rice cooker to make consistent sticky rice everytime.

I'll take pics step by step so you can see how much I used and splice it all together so that there aren't too many pictures filling up the page.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on May 15, 2010, 10:35:09 PM
So today I had proper Breakfast Bagel Sandwich at 7am, and wow. It carried me throughout the day no problem until about 3pm.

You, BnM, are a genius.
Title: Re: NWR's WorldWide Test Kitchen
Post by: NWR_insanolord on May 15, 2010, 10:46:51 PM
Once I'm done with the paper I should probably be writing right now instead of being on the forums and I'm done with finals (just a few more days, I can't wait!), I've got a couple recipes to post on here when I have time to figure out where they are.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 15, 2010, 11:53:52 PM
So today I had proper Breakfast Bagel Sandwich at 7am, and wow. It carried me throughout the day no problem until about 3pm.

You, BnM, are a genius.

You, sir, are welcome.
Breakfast has been my longtime favorite meal to make and I have at least one more recipe to share from my small collection signature day starters. I just have to be willing to make it.

It's my breakfast pizza. I don't have all the ingredients right now, but it feeds 4 and it too is delicious.
Title: Border Fried Rice
Post by: BlackNMild2k1 on May 18, 2010, 12:44:59 AM
This is not my recipe, but some of your know Luly from Animal Crossing. It's her recipe, so here is her

Border Fried Rice (It's Mexican, not Chinese)

Ingredients:
Carne Asade (Thin Sliced Steak)
Bacon (4 strips)
Ham (4 slices)
Onion (about 1/4)
Celery (2 Stalks)
Mushrooms (Portabello, 6 whole)
Eggs (5 eggs)
Rice (2 cups)
Soy Sauce (2 kinds, 1 Tbl Spoon of Each)
Milk
Salt & Pepper
Cooking Oil

Step 1) Put 2 cups rice to cook (salt it if that's what you do)

Step 2) Cook your Carne Asada (season to taste)
(http://i43.tinypic.com/nqy8v6.jpg)

Step 3) Cut up all your veggies, ham and bacon (keep bacon separate)

Step 4) Prepare you eggs for scrambling. Milk, Salt and Pepper were added to the mix.

Step 5) Cut up your Asada (it should be done cooking by now)

Step 6) Cook your Bacon (save small amount of grease in the pan)
(http://i42.tinypic.com/20ku52f.jpg)

Step 7) Set all of your cooked/cut stuff aside
(http://i41.tinypic.com/23kf708.jpg)

Step :cool; Cook your Scambled Eggs in the bacon grease you saved and then set aside
(http://i42.tinypic.com/ad0zmd.jpg)

Step 9) Fry your rice in a large pan (we used a Wok)
(http://i42.tinypic.com/200zajk.jpg)

Step 9.5) while frying rice use 1 Tbl Spoon of each soy sauce and stir it in till evenly coated.
(http://i40.tinypic.com/kf3629.jpg)
(you could just use 2 tablespoons of the same soy sauce, but this isn't my recipe)

Step 10) Set Rice aside, in a different pan, you are about to use the Wok for something else.

Step 11) Cook all your Veggies and your Ham in a small amount of grease (you can use bacon grease if you still have some)
(http://i40.tinypic.com/308gr4h.jpg)

Step 12) Mix the Seasoned Rice back in
(http://i42.tinypic.com/snfq7c.jpg)

Step 12.5) and then the eggs
(http://i40.tinypic.com/qzev5f.jpg)

Step 12.75) stir it all together
(http://i43.tinypic.com/15i7lsw.jpg)

Step 13)
Enjoy your meal
(http://i39.tinypic.com/210yhs8.jpg)
Border Fried Rice & Pork Chops
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 18, 2010, 06:56:01 PM
Time for a yummy, gooey, heart-attack-inducing appetizer!

1 loaf French Bread (a baguette works well)
2 tablespoons diced green chiles (buy one small can)
1 stick butter, softened
3 cloves garlic, minced or pressed
1/2 cup mayonnaise
1/4 pound cheddar cheese, shredded

1) Slice bread in half lengthwise.
2) Mix chiles, butter and garlic until creamy, set aside.
3) Mix mayonnaise and cheese together, set aside.
4) Spread the chile mixture on the bread. Spread the mayonnaise mixture over the chile mixture all the way to the edges.
5) Broil 3” from broiler until puffy and just beginning to brown. Serve at once. Wrap leftovers in foil and reheat in foil in the oven.


It's numminess to the nth degree!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 18, 2010, 08:15:06 PM
Chile Cheese French Bread?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 18, 2010, 09:57:56 PM
I wanna see a picture of this bread.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 19, 2010, 01:09:25 PM
I wanna see a picture of this bread.

Once I get a digital camera and figure out how it works, consider it done!
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 26, 2010, 07:46:08 PM
Got a easy-but-time-consuming recipe that's great for an appetizer, main course, or dessert: Empanadas!

(For all empanadas)
1.5 cups all-purpose flour
0.5 cup Butter-Flavored Shortening
4 oz. Cream Cheese, softened
Pinch salt
4-6 tablespoons of COLD water
1 egg

1) Simply put all of the dry ingredients into a bowl and, with two knives, keep chopping up the mixture until the shortening and cream cheese are all smaller than a pea.
2) Add four tablespoons of water, then mix the whole thing by hand until you have a uniform dough (no dry portion remains).  Work fast!  The heat from your hands messes up the dough!
3) If you need a bit more water, add some, one tablespoon at a time. Do not add too much water, or the rolling step becomes extremely difficult!
4) Refridgerate, covered, for at least two hours
5) Flour a large, flat surface.  Add the dough on top, then rub more flour over the dough's surface.
6) Flour your rolling pin, then flatten the dough to about 1/8 inch thickness.
7) Using a fairly large cookie cutter or similar instrument (I use the top of my blender), cut circular portions of the dough.
8) Repeat steps 5-7 with the remaining dough, until you've used it all up.
9) Fill the MIDDLE of the dough with whatever fillings you wish.* Make sure to ONLY use a tablespoon of filling at the most!
10) Moisten the edge of the dough.
11) Fold the dough over the fillings. Seal the edges by pressing a fork down on them
12) Put the empanadas on a greased cookie tray
13) In a separate bowl, scramble the egg with a spoonful of water, then brush the mixture on top of each empanada.
14) Bake at 375 for 15 minutes, or until the empanadas turn golden.
15) Let the empanadas cool for five minutes.
16) If you've made a dessert empanada, you can sprinkle them with a generous amount of cinnamon and white sugar.

*Be creative or conservative with the fillings: it doesn't really matter.  My favorites are to fill them with Nutella or Fruit Jams (Both are huge hits).  I've also used apple pie filling for a yummy, decadent treat.  For a main course, consider ground beef that's been cooked in spicy salsa, or some garlic chicken.  As long as the filling has a moderate to strong flavor, you can't go wrong!
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on June 24, 2010, 10:47:43 PM
i just tried this, and its a little weird but it was pretty good

ok years ago i remember watching this show called the Frugal Gourmet

anyways i remember him making something really weird one time and it stuck with me


he took Parmasan Cheese + Nuts(not sure which type) + Honey and made a desert out of it

now tonight we had spaghetti for dinner, and we had some shredded parmasan. I had eaten some cashews last night, so i knew we had some of those. We always have honey for tea. So, i mixed them together. I told my mom about it, and she jsut thought it was weird. I tried it though, and it was good. It was sweet and nutty.
Title: Breakfast Scramble/Breakfast Pizza
Post by: BlackNMild2k1 on July 01, 2010, 03:25:46 AM
Breakfast Scramble/Breakfast Pizza

Both of these are made basically the same way with slight preparation differences


Ingredients
Hashbrown patties x6
Eggs x6
Sausage Patties x6
Bacon Slices x6
Shredded Cheddar
Shredded Mozzarella
Onion
Green Bell Pepper
-Optional- (I would've used if I had it)
Red Bell Pepper
Mushrooms
Tomatoes
Ham

1.) Preheat our oven (425o)and pop your Hashbrown patties in in for about 15 minutes before you flip.
cook till golden brown but now not fully crispy.

2.) Cook your bacon, set aside to drain on an napkin and dump the grease
-2.5- fry up ham slices/dices if you got it

3.) Cook your sausages, set aside on napkin to drain the grease.

4.) Chop your vegetables, coat skillet with some vegetable oil and saute to liking.

5.) Chop up meat (sausage, bacon & ham) and chop up hash browns.
-----------------------------------------------------------------------------
This where Scramble can turn into pizza or vice versa
-----------------------------------------------------------------------------

~Breakfast Scramble~

6.) Put meat and hash browns together
(http://i46.tinypic.com/jq5od5.jpg)

7.) Add vegetables
(http://i45.tinypic.com/mcapap.jpg)
Mix thoroughly

8.) Beat 8 eggs. (add milk if you like)

9.) add some more oil to skillet and dump entire mixture to skillet
(http://i49.tinypic.com/fktov9.jpg)

Pour egg batter evenly over mixture. Let cook for a few minutes
(http://i50.tinypic.com/2v95a2o.jpg)

10.) add your cheeses (Cheddar & Mozzarella)
(http://i47.tinypic.com/xbzcd0.jpg)

11.) Stir and serve
(http://i50.tinypic.com/2m3mcl0.jpg)

-------------------------------------------------------------

~Breakfast Pizza~

6.) Beat your eggs (add milk if you like to make them fluffier)

7.) Grease your pan with vegetable oil and spread your hashbrowns across the pan evenly. end to end. (Hashbrowns is your pizza crust)

8.) pour eggs all over the hasbrowns. This is what hold the crust together.

9.) place your meats and vegetables ontop of your pizza crust and then cover with cheese .
(http://i49.tinypic.com/20iw5rb.jpg)

10.) cover with a top until cheese melts
(http://i48.tinypic.com/2i7pcbc.jpg)

11.) cut into slices and serve.
(http://i47.tinypic.com/2ce2khd.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on July 01, 2010, 03:56:40 AM
My brother keeps bragging about how great his own version of a "Breakfast Pizza" is. I'm definitely going to have to show him this, this looks like it shits all over his.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on July 01, 2010, 06:20:16 AM
Now I need to go buy some breakfast meat. I'm gonna make me a breakfast pizza this week.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on July 01, 2010, 06:39:39 AM
jeez that looks good
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 01, 2010, 10:26:57 AM
If you make it right. you can just pick it up and eat it with your hands.

Sometimes I even save a little bit of the meats and sprinkle them on top of the cheese before it melts so that it looks more like a pizza.

I might make another one today since now I have all the veggies and meats I would normally use and then update the pics.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on July 03, 2010, 10:54:36 PM
Exact Flavor Sausage Egg Mcmuffin w/ Cheese
by popular demand from BnM

(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/mcmuffin.jpg)

I like McDonalds Sausage Egg Mcmuffins with cheese, unfortunately you can't get them past 11:00 am

I am never up that early. I had made several attempts to make a proper SEM+C but the sausage never tasted right, and I always wondered how they made the eggs. Then little by little it all came together and I figured it out. Now lemme start by saying yes my kitchen needs to be cleaned, and yes the sandwich looks really ghetto. I blame the English muffins because they were old soggy and stale, i was going to make 2 sandwiches but i ended up throwing the English muffins away. I should have ran to the store to grab new muffins, anyways

(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0105.jpg)
here is what you need
Jimmy Dean's Turkey Sausage
Eggs
American Cheese (though other then on burgers and with eggs I hate, it tastes even better with cheddar)
Thomas' Original Nook and Cranny English Muffins
an egg poacher

fill egg poacher with water
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0107.jpg)
oil egg cups and put eggs in the cups
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0109.jpg)
cover eggs in poacher
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0111.jpg)
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0108.jpg)
your kitty may try to help
it should take about 6 minutes for the eggs to start to white out
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0112.jpg)
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0113.jpg)
when they are whited out leave them on. we want the yolks to harden
get your muffins and toast them
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0115.jpg)
while doing this put your sausage in the microwave for 15 seconds
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0116.jpg)
now take the cheese and the sausage and put it on the toast and put them all in for another 20 seconds
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0117.jpg)
take the egg out of its cup
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0118.jpg)
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0119.jpg)
and cut it in half
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0120.jpg)
place the ingredients together
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0121.jpg)
(http://i146.photobucket.com/albums/r259/theultimateperm/funhousee3/SAM_0122.jpg)
yeah it looks ghetto, but use new muffins and it should look dozens of times better,
also use the flat egg half not the round one like i did
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 05, 2010, 12:28:43 PM
I updated the Breakfast Scramble with 4 more mouth watering pics (I also ham & mushrooms)
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg621577#msg621577 (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg621577#msg621577)

I would go make another one right now if I had any eggs lefts.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on July 07, 2010, 05:32:43 AM
Jesus chrisit, BnM. I hope you split that with somebody. Not even Phelps could deal with that intake of salt, fat, and calories. I'm not a bitch. I get down, but damn. God damn.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Toruresu on July 07, 2010, 04:16:53 PM
Wowza! That looks delicious BnM!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 07, 2010, 07:12:59 PM
Jesus chrisit, BnM. I hope you split that with somebody. Not even Phelps could deal with that intake of salt, fat, and calories. I'm not a bitch. I get down, but damn. God damn.

Either of those will feed 4, I didn't eat that by myself.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on July 08, 2010, 05:30:35 AM
I noticed my Ghetto Muffins title, and for a bit i thought it referred to my kitteh.

I put my Ghetto Muffins against all Breakfast sandwiches after 11am. Jack in the Box, and Burger King can't touch my stuff. Wendy's Mcmuffin clones were really good, but they were discontinued.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 08, 2010, 01:41:06 PM
Put it against my Breakfast Bagel anytime of the day and I guarantee it wasn't much of a contest ;)

p.s. Forgot to put your in the OP
I named it the McGhetto McMuffin :)
let me know if you want t name change.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 17, 2010, 04:19:06 PM
I made a change to the Butter Garlic Chicken recipe

I originally had it as 1/2 stick of butter but I meant 1-2 sticks of butter.

Don't know if that makes a difference to anyone, but I thought I would point it out.

p.s. 2 sticks should be enough to make 8-12 pieces of chicken depending on size.

I made 6 pieces last night and I had enough butter sauce left over to coat the tops of both sides and then some.
So if you haven't tried it yet, you definitely should because it was soooo good.

p.p.s. I used I Country Crock & Kikkoman
pre-post edit: 3 Pics of the butter measurement
(http://i26.tinypic.com/2mg4cqd.jpg)
Just about 100mg of butter here, which is about halfway between 1/3 cup & 1/2 cup.

(http://i27.tinypic.com/2yo36yt.jpg)
I might have also worded this part wrong too, fill the cup up to where the butter is with Soy Sauce (filling in the gaps)

(http://i29.tinypic.com/30sa8ma.jpg)
Put a healthy amount of minced onions, garlic powder & parsley ontop.
then microwave till butter is melted.
Title: Quick & Easy Chicken Noodle Soup
Post by: BlackNMild2k1 on July 21, 2010, 05:26:47 PM
Quick & Easy Chicken Noodle Soup

Ingredients:
4 Packs of Roasted Chicken Top Ramen
Left over chicken
2 cans of mixed vegetables
Garlic Powder
Salt & Pepper
Oregano
Chicken Broth
Water

2 cans or half container of chicken broth and a cup of water in a large pot, bring it to boil.

Dump in all your hand shredded left over chicken and let boil for a few minutes.
season with garlic powder, salt and pepper.

Empty out the fluid in the cans and then dump in both cans of mixed vegetables and let that boil for a few minutes
(http://i27.tinypic.com/2qx6gas.jpg)

then take your 4 packs of Roast Chicken Top Ramen
(http://i30.tinypic.com/210n90l.jpg)
break them in half one way and then in half again the other way and dump them in the pot.
set the flavor packet aside and let soup boil for a few minutes.

Dump your 4 flavor packets in and stir, let cook for another minute while stirring it in.

Turn off the heat and put some Oregano over the top. Let cool and serve.
(http://i26.tinypic.com/11udjc8.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on July 27, 2010, 06:59:07 PM
Would the recipe still turn out okay if I were to cut the ingredients in fourth?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 27, 2010, 08:54:27 PM
I've never made a smaller batch, but I don't see why not.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on September 09, 2010, 06:32:40 PM
just wanna say that I made butter garlic chicken with Italian Seasoning instead of Parsley flakes since I was out of them, and it was still very very delicious.
I also used a different soy sauce, the brown bottle with the yellow label. So. Very. Delicious.

not sure how other peoples attempts came out salty.




and to follow up, Mop it up, how did your chicken noodle soup turn out?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on September 09, 2010, 11:39:18 PM
I haven't made it, but that's mostly because it's summer, a time when I rarely, if ever, eat soup. If I still remember this come winter, I'll probably try it out.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 01, 2010, 12:11:02 AM
How do you people feel about lemonade?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 01, 2010, 12:42:38 AM
Lemonade is good.

Lemon Iced Tea is better.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 01, 2010, 01:03:37 AM
I made 18 different types of Lemonade this weekend.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 01, 2010, 01:37:27 AM
Hook up some recipes.

I didn't even know there was 18 different types of recipes for lemonade.
You must be to Lemonade what Bubba was to shrimp :P
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 01, 2010, 01:52:48 AM
I think we invented some. I going to post them on my extreme-sandwiches site, one a week. If anyone is interested, I will post them in this thread too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 01, 2010, 01:56:52 AM
yes please. I might try out a few of them.



Was an Arnold Palmer of your concoctions?
Title: Re: NWR's WorldWide Test Kitchen
Post by: vudu on November 02, 2010, 01:53:44 PM
I made 18 different types of Lemonade this weekend.

One of them better have involved urine and most of the rest should have involved vodka.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 03, 2010, 02:23:05 AM
I made 18 different types of Lemonade this weekend.

One of them better have involved urine and most of the rest should have involved vodka.

Milk, Milk, Lemonade, around the corner...

No Tea or Vodka involved, oddly enough, because my cohort was known to enjoy both. I need to finish some picture sorting then I plan on posting a lemonade each week for 18 weeks.

Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 05, 2010, 01:30:15 AM
Okay, here we go, the first lemonade. Lesse, if my post will come through without too much mangling. edit: not too bad, as a bonus, here is a pic of 15 of the flavors: (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/1030001928-300x225.jpg)

Lemonade Insanity: 1. Lemonade Prime (http://www.extreme-sandwiches.com/?p=312)
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonadelogo1.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonadelogo1.jpg)
Sandwiches aren’t the only thing I do. This summer I discovered the superiority of home made virgin lemonade. Virgin means that the ingredients are simple and pure: lemons, sugar, and water. I let my friend Jennifer try some and she was so impressed she made some of her own and took it up a notch or three; we ended up making 18 different flavors of lemonade! I’m going to share them over the coming weeks.
 Lemons: (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade1c-regular-300x259.jpg)
The most important thing is the lemon juice has to be squeezed from the lemons directly and used right away. Lemon juice takes on a different flavor after about twelve hours from squeezing, so freshness is important. You can use a reamer or a juicer to gather your juice in a large container. Tip: toss your lemons in the microwave for a few seconds per lemon and roll the lemon to get the most juce. We used a wire mesh strainer to keep out the seeds. This also keeps out the pulp, so if you like pulpy lemonade toss some back in the lemon juice when done. I typically add 1 tablespoon pulp per 1 cup of lemon juice.
Sugar: (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade1a-regular-300x256.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade1a-regular.jpg)
Sugar in its granulated form takes a lot of stirring to mix into Lemonade, otherwise you end up with a layer of sugar in the bottom of the pitcher. The best solution is to make simple syrup. All it takes to make simple syrup is one part water to one part sugar in a sauce pan on low heat. Once all the sugar is dissolved, the syrup is ready to use. I like to add a few scrapes of lemon zest (rind of the lemon) to the simple syrup to give it a nice lemony smell. Not too much, about a quarter of the lemon for 1 cup, depending on the fragrance of your lemons
Water: (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemons-225x300.jpg)
So, what I’ve found to be the best ratio for Lemonade is one part lemon juice, one part simple syrup, and six parts water. That means one cup of juice and 1 cup of syrup will give you two quarts of lemonade, or four decent sized glasses. always pour your lemonade into a cup filled with lots of ice, the colder the lemonade is the better. Some people use about four parts water to their lemonade, but I’ve found that to be much too strong. You can always add ice to you pitcher if it is still too intense.
Straight up Lemonade will last about five days in the fridge, but it tastes the best the first day. The flavor will grow stronger the next day, both the lemon and the sweetness will intensify.
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade1d-regular1-300x277.jpg)
 
















So there you have it, the first lemonade of my series. It’s pure and simple, easy to make and it tastes great. There is a weird feeling of accomplishment I feel after making a batch of lemonade. I hope there are other people out there that are as passionate about lemonade as we are. Check back in the coming weeks for more flavors of lemonade we have tried.
The Ingredients:
 
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 05, 2010, 03:32:13 PM
I already updated the OP and I'm sure I'll give a few of these a try.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Mop it up on November 05, 2010, 05:55:46 PM
I like lemonade, but I've never really tried to make it. I'll be interested in seeing your recipes, and if you have one involving strawberries then I'm so there.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on November 07, 2010, 06:29:23 PM
from Halloween

(http://i146.photobucket.com/albums/r259/theultimateperm/SAM_0497.jpg)

when my mom pulled these out of the oven, i had no idea she had done this
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on November 08, 2010, 04:01:55 AM
So it's the the season of eggnog. Anybody got any good recipes with it?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 21, 2010, 03:04:56 AM
Hey Mop, here is the strawberry lemonade you was asking about.

Lemonade Insanity 3: Strawberry Lemonade (http://www.extreme-sandwiches.com/?p=357)
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonadelogo1.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonadelogo1.jpg)
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/strawberries-225x300.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/strawberries.jpg)   Strawberry Lemonade is probably the most common form of flavored lemonade, it is a popular virgin drink at restaurants and juice bars. Its popularity is deserved though, because it tastes great!
One of the most important things to remember about berry lemonade of any sort is a little goes a long way. The strawberry flavor can quickly overpower the lemonade taste. Some people like it that way, but I like a nice balance between the two. Also, don’t use strawberry jam or syrup. It will add too much sweetness to the lemonade.
If strawberries aren’t in season, you can use frozen strawberries, they taste almost as good but they are generally a little sweeter.
To make our strawberry lemonade you will need a food processor, cause we want to grind the strawberries to a nice paste. a generous half cup of strawberries should be enough for a two quart batch of lemonade.
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade3a-strawberry1-300x294.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade3a-strawberry1.jpg)  Core out the stems, throw the strawberries into the mixer and make your paste. Next, grab a mesh strainer and pour in your strawberry paste. Use a spoon to push it through and filter out the seed and big chunks. What is left over is a lovely pink color.
Add about a quarter cup of the strained strawberry paste to your 2 quarts of lemonade and stir. The lemonade turns a nice pinkish hue.
It tastes delicious! It will be a little stronger the next day, so don’t overdo it on the strawberries. If you like the pulp, you can throw in the strawberry paste without straining it, but keep in mind you will have a fruit film floating on top.
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade3b-strawberry-225x300.jpg) (http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade3b-strawberry.jpg)
Ingredients:
 
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 11, 2011, 01:11:51 AM
I've been practicing making the perfect alfredo sauce. I tried one tonight that has three ingredients: butter, cheese, and pasta water. It was very good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on January 11, 2011, 12:52:21 PM
Gonna be making fruit salad later tonight.I'll post the specifics after I make it.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 11, 2011, 01:04:02 PM
Please take pictures if possible
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 11, 2011, 01:32:09 PM
I got a rotisserie for Xmas (cooked my 1st whole chicken ;D) and also learned how to make some Pork N Beans.

I might be sharing those, but the only one I took a pic of was the Chicken. It was tasty.
Lemon, garlic, salt, pepper & butter for the Rotisserie Chicken
Bacon, onion, brown sugar, syrup and a dash of salt for the Pork N Beans.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2011, 12:54:26 AM
A picture of my Fettucine Alfredo (with some prosciutto and chopped parsley) Very simple to make.

(http://i91.photobucket.com/albums/k302/shyguy70/fettucinealfredoproscuitto.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 19, 2011, 01:17:22 AM
Whatever happened to the other 17 flavors of Lemonade?
My girl just discovered her own concoction of Cranberry Pomegranate Lemonade.


and I can't believe that I never posted my Chicken Fettucine Alfredo
(chicken, broccoli, noodles and Mushroom Alfredo Sauce) I have pics, maybe I'll post it later.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2011, 01:20:14 AM
Nobody responded to my flavors. I have revealed about half of them.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 19, 2011, 01:24:37 AM
Lemonade 1: http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg642110#msg642110
Lemonade 2: N/A
Lemonade 3: http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg644261#msg644261
Lemonade 4-18: N/A
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2011, 01:32:36 AM
That Chicken Noodle soup looks pretty good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2011, 01:35:48 AM
Let's fill in the holes.

Lemonade Insanity 2: Vanilla Lemonade

Welcome back! Our second lemonade is vanilla. It adds subtle undertones to your lemonade, giving a smoother, more in-depth flavor. Careful though, too much vanilla can overpower your lemonade.

There was brief discussion about using vanilla extract or even imitation vanilla extract, but I was quickly vetoed. Only the purest vanilla bean, straight from the source. Vanilla beans are outrageously expensive but a little goes a long ways. I got my vanilla beans at Huckleberry’s Natural Market

Extracting the Vanilla

I recommend checking out this video on youtube, it has a good tutorial about getting out the vanilla seeds. http://www.youtube.com/watch?v=bICPn7Ifrh8&feature=player_embedded

You only need about a quarter of a bean four a two quart batch of lemonade. Once extracted, scrape the paste into your simple syrup mixture. Let it sit on low for at least 15 minutes to get all the flavor imbued.  Once that is done, run your simple syrup through a wire mesh strainer to get out all the little vanilla chunks and mix with your lemon juice and water

Vanilla lemonade is great on its own, and it is also an excellent flavor to mix with other lemonades. Fruit plus vanilla lemonade is usually delicious! Keep in mind like most lemonade flavors, vanilla lemonade intensifies overnight.

Ingredients:

    * 1 cup Lemon Juice
    * 1 cup simple syrup with vanilla bean (lemon zest to taste)
    * 6 cups water

(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/vanillabean-225x300.jpg)
(http://www.extreme-sandwiches.com/wp-content/uploads/2010/11/lemonade2b-vanilla-225x300.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 19, 2011, 01:54:08 AM
That Chicken Noodle soup looks pretty good.

and somehow I forgot to update the OP with a link to it.
But I think everything is up to date now.

p.s. Chicken Noodle soup is a favorite around here.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2011, 02:04:18 AM
I'm gonna start posting more of my meal pictures here, to practice my food photography.
Title: Pork and Beans w/ Hotdogs
Post by: BlackNMild2k1 on January 23, 2011, 01:39:50 PM
Pork and Beans w/ Hotdogs


Ingredients:
2 Cans Pork and Beans
3 Hotdogs
Onion
2-3 strips Bacon
2 Tbspn Brown Sugar
Maple Syrup
Salt & Pepper

Total cook & prep time = ~20 minutes
(amounts above enough to feed 4)

Step 1: Pre-heat a medium sized pot while you dice up some onions and chop up your bacon.
throw those 2 things in the pot and let them cook. stir constantly to avoid burning.
(http://i55.tinypic.com/j7s3d3.jpg)
drain the bacon grease when done and move to step 2.

Step 2: Open your 2 cans of beans and pour them in the pot with the bacon & onions.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/th_992112764_photobucket_10057_.jpg) (http://s29.photobucket.com/albums/c262/BlackNMild2k1/?action=view&current=992112764_photobucket_10057_.jpg)
add 2 tablespoons of Brown Sugar and a nice amount of syrup over the top. (I did a swirl from outer rim to middle)
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/th_992112764_photobucket_10047_.jpg) (http://s29.photobucket.com/albums/c262/BlackNMild2k1/?action=view&current=992112764_photobucket_10047_.jpg)
mix everything up real good getting the bacon and onion of the bottom and the brown sugar and syrup mixed in evenly.

Step 3: Thaw 3 hotdogs if frozen. chop them into bite size pieces
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/th_992112764_photobucket_10053_.jpg) (http://s29.photobucket.com/albums/c262/BlackNMild2k1/?action=view&current=992112764_photobucket_10053_.jpg)
and add them to the pot, salt and pepper to taste and then stir some more
(http://i56.tinypic.com/2m5xhkn.jpg)

Step 4: Let cook for ~10 minutes and then serve.
I like mine ontop a bed of rice (I had also fried some chicken to go with it.)
(http://i51.tinypic.com/fef6e1.jpg)

This was always a childhood favorite and I only just recently got the recipe from my mom.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 23, 2011, 01:48:18 PM
Oh momma. That's some comfort food right there.
Title: Re: NWR's WorldWide Test Kitchen
Post by: TJ Spyke on January 23, 2011, 01:52:36 PM
Ugh, I hate pork and beans. The fried chicken and rice is good though.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 23, 2011, 02:01:03 PM
I tried a different way of fried chicken this time. I'm still trying to find a way of frying chicken where it's a recipe all my own and I can't mess it up (like most things I've posted here). I'm still working on my technique, but this batch wasn't bad at all.

I used an egg batter before flouring the chicken, but I didn't dry season the chicken first. The results were that outer coating was delicious, but the meat inside was a little bland. the seasonings in the egg batter didn't really penetrate the meat like a dry seasoning would have.

But I have some more uncooked chicken left over so maybe I'll experiment with that tonite or tomorrow.

and here is a pic from my first Rotisserie Chicken (Garlic Lemon) from a few weeks back
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/th_446648535_photobucket_31557_.jpg) (http://s29.photobucket.com/albums/c262/BlackNMild2k1/?action=view&current=446648535_photobucket_31557_.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on January 24, 2011, 11:20:59 AM


I used an egg batter before flouring the chicken, but I didn't dry season the chicken first. The results were that outer coating was delicious, but the meat inside was a little bland. the seasonings in the egg batter didn't really penetrate the meat like a dry seasoning would have.

Have you considered using something besides egg to mositen the chicken?  I personally swear by using melted butter, for instance: it somehow makes the end result even more unhealthy, but damned if it doesn't sharpen the flavor.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 24, 2011, 02:49:11 PM
I already make a chicken in a butter sauce so I wanted to get a different flavor that wasn't gonna give me a heart attack in the middle of night from ingesting too much butter in one week.

But maybe I'll try it next time. Ill just attempt several different batches of fried chicken until I find the recipe for me.
Speaking of that. Share your fried chicken Recipes so that I have some ideas to use.
I'll try the ones that interest me most and take pics and post them back here.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on January 24, 2011, 09:32:27 PM
Butter-less fried chicken, huh?  I haven't dusted this one off in a long, long while, so take it with a grain of salt, but:

-Four pounds chicken (I prefer thighs, but choose whichever you want)
1/2 c. salt (if brining: make sure chicken isn't pre-injected with salt!)
-1 gallon cold water (if brining)
-1/2 c. evaporated milk
-1 egg
-1/2 tsp. MSG 9if you didn't brine)
-1/2 tsp. Black pepper
-1 tsp. cayenne pepper
-1.5 c. flour
-1/2 c. corn starch
-1/2 tsp. baking powder
-2.5 c. vegetable seasoning

If you're brining (recommended), prepare the brine and leave the chicken in the brine overnight, or at least 12 hours.  Remove from brine.

Combine the egg with the evaporated milk, set aside.  Combine the flour, corn starch, pepper, cayenne pepper, baking powder, and msg (if you didn't brine) in a separate bowl.  Dip the chicken into the dry mix, then the liquid mix, and then the dry mix again.  Coat evenly.

In a cast-iron skillet (important that you use cast-iron, will be soggy otherwise), heat the shortening.  You want it hot, around 360 F.  Dip the chicken into the shortening, making sure that the peices contact each other as little as possible, and cook for five minutes.  Turn the chicken over, and cook for an additional five minutes.  Remove the chicken and let it cool.  Give the shortening time to re-heat to 360, then repeat the process.

If you want it dry as well as crispy, fry the chicken for about three minutes per side, then put it in an oven that's set to 350, and leave it in for about five minutes.
Title: Lemon Garlic Butter Salmon
Post by: BlackNMild2k1 on January 24, 2011, 10:24:44 PM
Lemon Garlic Butter Salmon

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/992112764_photobucket_10492_.jpg)


Ingredients:
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/th_992112764_photobucket_10505_.jpg) (http://s29.photobucket.com/albums/c262/BlackNMild2k1/?action=view&current=992112764_photobucket_10505_.jpg)
Total Prep & Cook Time: ~20 minutes

Step 1: Set oven to Broil on High

Step 2: Coat Salmon in butter all across the top.

Step 3: Season Generously and evenly throughout.

Step 4: Cook for 15 minutes

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/992112764_photobucket_10500_.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 24, 2011, 10:29:38 PM
I've played around with fried chicken some, here are my observations:

-always dry season the chicken first to give it the most flavor.
-soak the chicken in buttermilk overnight to make it moist.
-after coating the chicken in seasoned flour, put it in the fridge or freezer for 10-15 minutes so the coating sets.
-after you pull it out of the oil. put the chicken on a metal rack with paper towels underneath to cool. This keeps the chicken from soaking in its own grease and losing it's crispiness.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 24, 2011, 10:31:07 PM
I made some sesame ginger chicken in my crockpot, was pretty good. You make the sauce by draining the drippings into a pan with soy sauce, water and cornstarch. I think it needed a little more sweetener.

(http://i91.photobucket.com/albums/k302/shyguy70/sesamegingerchicken.jpg)

(http://i91.photobucket.com/albums/k302/shyguy70/sesamegingerchicken2.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 24, 2011, 10:35:51 PM
so dry season and then "marinate"?

got it.

drip dry also sounds much better than setting it on the napkins like I've always seen done too.


About these "marinades" or "brining" is it called?
Buttermilk, Butter, Egg batter and milk.
what else is there?
Do you season the buttermilk/butter/batter before soaking or should the dry seasoning before hand be enough?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 24, 2011, 10:54:22 PM
I think a straight brine is mostly water and salt. There's hot debate about marinade, but one of the reasons people like buttermilk is it has a high acidic content that penetrates the meat well. No need to season the brine, just make sure the batter or flour is seasoned too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 24, 2011, 11:26:50 PM
updated last post with ingredients and pics (you could scroll up or click the link)
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg652277#msg652277
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 28, 2011, 02:10:04 AM
New Recipe!

I did Brown Sugar and Mustard Chicken with roasted new potatoes tonight. Here is the recipe for the potatoes

(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0038.jpg)

Get a large ziplock bag and put in the following ingredients:

1 tsp. Olive Oil
1/4 tsp. salt
1/4 tsp garlic powder
1/4 black pepper
1 lb diced baby red potatoes diced in 8 sections
seal the bag and shake to coat.
place on cookie sheet and bake in preheated oven at 450 degrees for 20 minutes. flip potatoes half way through.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 28, 2011, 10:25:10 PM
Looks like someone has finally revealed The Colonel's Secret Recipe of 11 Herbs & Spices

KFC’s Secret Herbs and Spices
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons paprika
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 2 tablespoons Accent (an MSG-based seasoning)


http://streetcouch.com/kfc-11-herbs-and-spices/ (http://streetcouch.com/kfc-11-herbs-and-spices/)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 31, 2011, 12:02:02 AM
I made some more fried chicken tonite.

I made a butter milk substitute (http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm) and soaked the chicken for about 24hrs in it.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/1296350672904.jpg)

Then I used that "KFC" ingredients list to mix together 10 of the 11 Herbs & Spices
(all except for marjoram, substituted Season All for Accent & minced onion for onion salt).
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/1296440269335.jpg)

I coated all my chicken in the spices
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/1296440240173.jpg)

and then dump what was left over into the flour, mixed that up and rolled the chicken into that too.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/1296440598730.jpg)

Then deep fried.
I gotta say that it turned out pretty damn tasty and I would use this recipe again.
It was pretty juicy and flavored all over.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 31, 2011, 02:32:30 AM
Yeah! I've used buttermilk substitute before, it works too.

What is the 11 herbs and spices list?

edit: doh! It's in the post right above.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 01, 2011, 03:54:50 PM
I'm gonna just leave this link here so I can find it later
http://www.tillamook.com/recipes/index.html

bunch of grilled sandwhich recipes in case anyone else is interested in checking it out too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 01, 2011, 04:28:25 PM
Tilamook is awesome, I've been to their plant in Oregon.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on February 01, 2011, 05:17:58 PM
I gotta say that it turned out pretty damn tasty and I would use this recipe again.
It was pretty juicy and flavored all over.
The billion dollar question is, how close was it to KFC flavor?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 01, 2011, 07:03:33 PM
I made too many substitutions and one omission to really be able to compare it (I also only used 1/3 the amount of paprika it asked for). I also didn't have the recipe for their batter or if they pre-soak their chicken in buttermilk or not.

I can say it was pretty damn tasty though and that I will  be using the recipe again.
Next time I will be using my mom's deep fryer though, so I hope it turns out even better.

p.s. there is a rumor that that KFC recipe was actually a Wendy's recipe, but no one can be sure.
Title: Bacon Wrapped Chicken & Vegetables
Post by: BlackNMild2k1 on February 07, 2011, 07:05:11 PM
Made a new Chicken dish the other night.

Bacon Wrapped Chicken & Vegetables

Ingredients:
Chicken (I used all thighs)
Bacon (1 strip per chicken)
Onion (chopped)
Potatoes (diced or quartered)
Carrots (chopped)
Garlic Powder
Salt & Pepper
Italian Seasoning
Basil (flakes)
Rosemary (crushed)
Adobo Seasoning (I didn't have any of this, so I left it out)
Olive oil or Italian Dressing (I used Italian Dressing)

1. Preheat oven to 400o while you chop your potatoes, onions and carrots.
put them in a bowl and season them with salt and pepper, then dress & mix with Italian Seasoning.
(http://i53.tinypic.com/n4v72u.jpg)
-for 8 pieces of chicken, I cut up 4 red potatoes into 12 pieces each, and chopped about 1/3 of a large yellow onion into small pieces.

2. Wash and then season your chicken with all the seasonings on both sides, (feel free to add seasonings to your liking)
(http://i54.tinypic.com/dyudkg.jpg)
then set aside

3. Take 1 strip of bacon for each chicken and cut in half. Lay 2 half strips across top of chicken (unless you want to wrap the entire thing, then use 2 whole strips per piece). Lay your 2/3 your veggie mix across the bottom of the pan. spread chicken out onto of veggies, then put rest of veggies inbetween the chicken pieces, saving a few onions bits to spread across teh top of the bacon on your chicken.
(http://i54.tinypic.com/6s58ur.jpg)

4. Cook in oven uncovered for about 1 hour.
(http://i51.tinypic.com/2z513bb.jpg)

5. Dinner is served - Bacon Wrapped Chicken with a side of Vegetables to match.
(http://i53.tinypic.com/1626uew.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 07, 2011, 07:34:53 PM
That looks good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 08, 2011, 09:11:57 PM
It tasted good too. There was also lots of "juice" to drizzle all over everything if you get worried about the chicken, bacon, or veggies drying out at any point.
It was good and really easy.

Are you gonna post anymore of your Lemonade Insanity recipes or do we have to visit the site for the rest?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 08, 2011, 09:24:48 PM
I should post some more, I need to add some more to the site as well. Busy with other web jobs the past couple of months.
Title: Spaghetti with Meat Sauce
Post by: BlackNMild2k1 on February 08, 2011, 10:17:06 PM
Spaghetti with Meat Sauce

Ingredients:
Spaghetti Noodles
~1 lb of beef
1/4 Green Bell Pepper (diced)
1/4 Onion (diced) - optional
1 Jar of Spaghetti Sauce (flavor of your choice)
Salt & Pepper
Garlic Powder
Minced Onion
Italian Seasoning
Chili Powder
Vegetable Oil


Serves 4- 6 people

1. Brown your beef and add in your chopped onion & Green Bell Pepper. continually chop your meat down into tiny bits to avoid having big meat chunks
(http://i56.tinypic.com/51u7g9.jpg)
Season with everything to taste (except Italian Seasoning).

2. Put on your pot of water and add about 1 to 2 cap fulls of Vegetable Oil (to keep the noodles from sticking to each other or the pot) and some salt to the water
(http://i53.tinypic.com/9fyud3.jpg)

3. Bring the water to a boil and add your noodles
(http://i51.tinypic.com/2evusgh.jpg)

4. Now that you meat is browned, drain the meat and then add your Spaghetti sauce (I used Mushroom & Garlic Ragu). Season your sauce with everything (except Italian Seasoning) again to taste. Cook sauce till it starts to pop, and then lower the heat and add Italian Sasoning.
4.5 Drain your noodles, rinse with cool water.

5. Dinner is served
(http://i52.tinypic.com/34zdow7.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Kytim89 on February 09, 2011, 12:22:43 AM
BnM, your posts makes me hungry and remind me that I can not cook.  ;D
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on February 09, 2011, 12:23:16 AM
A couple things - for full flavor, you shouldn't drain your past with cool water, place it in a colander (or strainer), and then put it directly in your bowl/plate. Also, a lot of people recommend putting oil in the water, but if you don't stir the pasta, it's going to stick, so it's basically an unnecessary step (the oil tends to stay at the top of the water anyway).

I'm not trying to knock you, I'm sure it tastes delicious, but if you want to really do it right, you should make your own sauce. It's pretty easy, and you have complete control over the flavor. Use tomato puree if you want a smooth sauce, or use diced/crushed/whole tomatoes (fresh, or from a can) for marinara. Add sautéed diced onion, mushrooms, fresh garlic, basil, or whatever you want, along with a salt (a lot) and pepper to taste (and other good flavorings like thyme or oregano - best to add these flavors to anything you'll be putting in the sauce, like onions or mushrooms). Good stuff, better than any corn syrup-based horse **** you'll find in the store.

Also, if you're going to make meat sauce this way, then I would recommend a relatively lean ground beef (especially since you suggested to drain the grease, which essentially makes it lean anyway), around 90-93% fat free, and leaving the grease in the beef and adding it all to the sauce, or draining it directly into the sauce, simmering, then adding the beef a little bit later.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 09, 2011, 12:35:11 AM
Well, well, well, looks who's THE chef! Brandogg throw down some recipes.

I've been thinking I need to make my own marinara sauce.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 09, 2011, 01:10:26 AM
Actually I use to never add the oil, it's something new(something my girl always does) and it helps because I don't need to watch or stir the noodles. I also don't usually rinse it in cold water, but always strain it, but I wanted to serve it quick and it was just a little cold water to cool it enough to eat immediately. Aaaand I almost never remember to drain the grease from the meat before adding the sauce (that's why I bolded it; more of a message to myself). But I figured if I was gonna share, I would add in all the stuff I do (I almost never make anything the exact same way twice... at least not in a row), even if it's not the what I do every time.

But honestly, if you got skillz & knowledge, please share it with the forum. I might be willing to attempt my own sauce (if you walk me through it ;)).

Next thing I plan on adding is some Stuffed Mushroom (Alfredo)
photo N/A (too low res and not the best pic)

or some Salmon Parmesan.
(http://i54.tinypic.com/256zst0.jpg)

I didn't make either of them, therefore I don't have all the necessary pics, but it's coming soon. All I have is the final result pics.
Mushroom pic was after we had already devoured most of them. When I took the pic it wasn't the most appealing looking thing anymore.

Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on February 09, 2011, 01:22:59 AM
I wasn't trying to put down your meal or anything like that. I'm a chef at an Italian restaurant though, so I try to share my knowledge (or opinions, I guess). I might write down exactly what I do next time I make some sauce (I make meatballs too, but that's pretty easy - beef, bread crumbs, eggs, salt and pepper, then whatever seasoning you want) and pass it along. I made a real simple pomodoro at work today too. I just roasted some garlic cloves in oil, then took some of the oil and the garlic and sautéed some halved cherry tomatoes then added fresh basil, salt, pepper and tomato liquor (or the juice that sinks to the bottom of a container or diced fresh tomatoes). It's real good and (aside from roasting the garlic) only takes about 1 minute to make.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 09, 2011, 02:15:23 AM
YES. Please share.

Some tips from an actual chef. I admit that I don't really know how to cook and am just winging it most of the time. I emulate things I've seen made (on TV or in person) and add what I know and/or what sounds good and so far everything has turned out great ::knocks on wood::, but to learn from others that actually know what they are doing would be great. That is why I started this thread though, to find out what is happening in everyones kitchen so I (*& everyone else) can pick and choose what I (*) would like to try or adapt to what I already.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 09, 2011, 02:42:35 AM
Oh yeah, we just took this thread up a notch. BAM! SPICE WEASEL!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on February 09, 2011, 03:54:29 PM
Well one of the problems is, anything I make at work is typically designed with getting at least 10 servings or so out of it. One thing you can do (assuming you like garlic) is just roast some garlic - put a handful of fresh cloves in a sautée pan (by the way, if you want to type that "é" you hold Alt, and type 0233 on the number pad) with enough oil (blended oil, straight olive oil will be overpowering), then cover it with some foil and throw it in the oven for a good 30 minutes or so, being careful not to burn it. Then use a fork or a spoon to smear the garlic (it should be soft), and put it (along with the oil) in a container and put it in your fridge, then you can put in in any dish that you desire. It should stay good for at least a week or so.

Corrected  - it's Alt+0233
Title: Re: NWR's WorldWide Test Kitchen
Post by: TJ Spyke on February 09, 2011, 04:10:14 PM
Just a quick thing, but "Alt 0223" produces ß.

I am not much of a cook, I wish I was. I pretty much have to stick to recipes.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 09, 2011, 08:40:24 PM
Last friday I made 3 different types of shish kabobs jordanian style (chicken, lamb, steak), dolma, fatayer (stuffed with a mix of crab spinach butter garlic and feat), a roast duck, turkey linguine, salad and lots of rice.

I had 12 or so people to serve so I went all out.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 09, 2011, 08:55:13 PM
And didn't think to serve us any pics of the process or the final result?

I'm starving man, feed me.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on February 09, 2011, 08:56:59 PM
I've never seen crab fatayer... do you have a recipe?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 10, 2011, 11:32:51 AM
Did I say crab? I meant shrimp, though crab would probably be a lot better.

Here's how I made it.

Sautee garlic and sweet onions in butter
Add frozen spinach, tomatoes, and fresh mint
Add a bit of water and bring to a boil
Toss in some chopped shrimp, lemon, honey and a bit of crushed peppers
Simmer

Get some pastry puff sheets and roll them out thin. Take a small bowl and start making little circles of dough. You can mash the sheet back into a ball to get the most out of it.

Take a little circle of dough and wipe some egg wash (egg, water) down half of it.
Take your filling and with a spoon strain the food on the side then set it down in the middle of the circle.
Add feta and fold, creasing the outer edge with a fork.

Heat up some oil and fry that bitch up.

BnM I got a video of it somewhere.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 10, 2011, 12:24:15 PM
that sounds pretty good and I've been meaning to buy some shrimp.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 10, 2011, 02:18:34 PM
Couldn't find the video just yet, but I did find some shitty pics.

https://dl-web.dropbox.com/get/Photos/photo%20(1).JPG?w=217b4158

https://dl-web.dropbox.com/get/Photos/photo.JPG?w=e833369f

https://dl-web.dropbox.com/get/Photos/photo%20(2).JPG?w=40db4d70
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 10, 2011, 02:36:58 PM
I can't actually view those. Says I need to log in. I am logged in to Dropbox, but can't view your pics.

ypu can host them on NWR or drop quick upload to www.imgur.com (http://www.imgur.com)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 10, 2011, 05:25:01 PM
Hmmm my bad

(http://i.imgur.com/8mE1v.jpg) (http://imgur.com/8mE1v)

(http://i.imgur.com/8diV2.jpg) (http://imgur.com/8diV2)

(http://i.imgur.com/fh0it.jpg) (http://imgur.com/fh0it)

Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on February 10, 2011, 05:46:56 PM
wow yeah, looks good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 10, 2011, 05:59:43 PM
Wow!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 10, 2011, 06:06:08 PM
Hmmm my bad

pics

yeah... um what he said.

that looks delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on February 12, 2011, 02:28:51 PM
Sorry for the delay on my fruit salad recipe but I just made it.I'd put this under desserts.

Ingredients:
2 Apples.Any kind will do.
2 Oranges.
2 Bananas.
Dole crushed pinapple.
1 cup of sour cream.
One 10 ounce jar of Marichino cherries.
2 cups of small marshmellows.

Step 1 is to cut up the Apples,Oranges, Bananas and cherries. I put them in a giant bowl after I finish each one so apples are at the bottom, then oranges,then bananas.I cut the apples,oranges,bananas as small as possible.The cherries I cut in halves.

I do it in that order and when I get to the cherries I put the Cherry juice in a small glass for later use.

Step 2 is you mix up all the fruit in that giant bowl.Once that is done put in the crushed pinapple on top and mix that up.

Next is the 1 cup of sour cream and cherry juice.First put in the sour cream and then put in the cherry juice on top of the sour cream and on top of the fruit. I carefully mix all of that up with a giant spoon. There will be lots of cherry juice at the bottom.Don't worry about it.The fruit will soak it up.

Step 3 is putting on the 2 cups of small marshmellows. Once again mix up everything and make sure everything is nice and covered in its juices.

Lastly put either a plate big enough to cover the bowl or plastic wrap the bowl.Put in the refrigerator on the top shelf. Take out after a day. Enjoy!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 12, 2011, 03:07:13 PM
it's been added.
Title: Re: NWR's WorldWide Test Kitchen
Post by: apdude on February 12, 2011, 09:47:53 PM
Here's my favorite jambalaya recipie
 
If you don't have the spices it may be a little expensive the first time you make it but it's really good and the spices will last you quite a while.
 
Spice Mix
 
Add the following to a jar or some kind of container.  You can even use a ziploc bag if you want.
  close the lid an shake.  Now you have a multipurpose creole seasoning
 
Now for the jambalaya.  I like to prep it all before I start cooking so here is my set up.
 
Put 3/4 cup of white rice in a bowl and set aside
 
In another bowl put 3 cups of chicken stock
 
In another bowl put 1/4 cup of diced onion, 1/4 cup of diced celery, 1/4 cup of diced bell pepper
 
In yet another bowl put 1/2 cup of diced up tomato, 2 tbs minced garlic, 1 tsp worschesire sauce, 1 tsp hot sauce, and 3 bay leaves
 
Now for the meats
 
cut up 1 or 2 andulie sausages into bite sized rounds.  If your not making it right away you can put it in a bag and put it in the fridge.
 
Next cut up about 1/2lb of chicken breast in to bite sized cubes and place it in a ziploc bag.  If you like shrimp you can then add about 1/2 lb of deshelled devained shrimp into the bag.  Next add a few spoonfulls of the creole seasoning you made (Note: a little goes a long way).  Add enough to cover the chicken and shrimp.  If you are not making it right away put it in the fridge or freezer.
 
Now for the cooking
 
Heat up (medium to high heat) 2 tbs  of olive oil in a large frying pan.  Once hot, add the contents of the bowl with the onion, celery, and bell pepper and stir for 3 min. 
 
(http://farm5.static.flickr.com/4113/5443815731_474a9c593c.jpg) (http://www.flickr.com/photos/33834440@N06/5443815731/)

Next add the contents of the bowl with the garlic, tomatoes, bay leaves and sauces an give it a stir. 
 
(http://farm6.static.flickr.com/5171/5443815733_02570e3be2.jpg) (http://www.flickr.com/photos/33834440@N06/5443815733/)

Once its all mixed up throw the rice in and slowly add the chicken stock while stirring. 
 
(http://farm6.static.flickr.com/5053/5443815735_3f819986b8.jpg) (http://www.flickr.com/photos/33834440@N06/5443815735/)

Once all the stock is in and reduce the heat to medium and let it cook for 15 min until most of the liquid has evaporated.  At this point you will add the all the meat. 
 
(http://farm6.static.flickr.com/5215/5443815739_90a684575b.jpg) (http://www.flickr.com/photos/33834440@N06/5443815739/)

Cook for 10 min or until the chicken and shrimp have cooked completely.  Stir frequently to keep the rice from burning and sticking. 

(http://farm5.static.flickr.com/4077/5443815727_5827d9af5a.jpg) (http://www.flickr.com/photos/33834440@N06/5443815727/)

Dish it up and enjoy. 
Title: Re: NWR's WorldWide Test Kitchen
Post by: apdude on February 12, 2011, 09:59:24 PM
Last friday I made 3 different types of shish kabobs jordanian style (chicken, lamb, steak), dolma, fatayer (stuffed with a mix of crab spinach butter garlic and feat), a roast duck, turkey linguine, salad and lots of rice.

I had 12 or so people to serve so I went all out.

Thats quite a Medateranian / Middle Eastern feast, but no Hummus and Tabouli?  That must have taken forever to make (dolmas are so time consuming). 
 
I've got to try to make some Baked Kibbi again soon.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 12, 2011, 09:59:41 PM
I've always wanted to know how to make Jambalya, but never took the time to look it up.

I might give this a shot pretty soon.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Kytim89 on February 12, 2011, 10:48:06 PM
BnM, do you have a culinary educational back ground or did you learn to cook from experience?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 12, 2011, 11:03:38 PM
http://www.youtube.com/watch?v=qMMVvS_mmqE
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 13, 2011, 12:34:24 AM
Quote from: Kytim
BnM, do you have a culinary educational back ground or did you learn to cook from experience

My cooking experience is mostly trial and error, but the only error I've had so far is making gravy.
I mostly see stuff that looks good and attempt to copy it with whatever sounds good to me. So far it's all turned out really freaking good (except for any attempt at gravy), but I mostly just wing it in the kitchen. No formal experience, no professional teacher.

I make what looks good, add what sounds good and hope that it taste good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 13, 2011, 12:50:55 PM
Gravy is a funny thing, I'm convinced it's hereditary. My dad and uncles make great gravy and so can I. It's just flour, milk, fixin's with salt and pepper to taste. The trick is to know the exact moment it's ready.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 15, 2011, 06:18:56 PM
I find gravy to be the least important part of any turkey dinner (where other than biscuits and gravy, which I don't eat, is most common to find gravy). If you make the turkey well enough, you don't need gravy. Substitute potatoes with sweet potatoes, you don't need gravy. In fact, the only thing I ever do with the stock is make soup, making it yet another course for the meal.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 15, 2011, 07:25:27 PM
My goal is southern fried porkchops with gravy over rice.

I made the gravy last time, but it was nothing like how my mom used to make it.
It wasn't horrible, it just wasn't anywhere near expectations.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 07, 2011, 11:57:28 PM
Made some Lemon Baked Tilapia tonite. It was pretty good.

(http://i54.tinypic.com/51raky.jpg)

prepared it almost like the Garlic Butter Chicken, except instead of soy sauce & heavy garlic, I used lemon peel and lemon juice.
It was pretty tasty.

I'll edit with details later.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 08, 2011, 02:22:24 AM
tilapia?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 08, 2011, 02:29:37 AM
yeah. baked in a lemon butter sauce.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 08, 2011, 02:46:18 AM
Looks great. You can never go wrong baking fish. I'm guessin you used frozen tilapia?

I've been using bags of that for fish tacos. Simply sautee them in butter with some breadcrumbs, salt, pepper, and some vinegar/lemon/lime (anything sour). You could toss some garlic, herbs or whatever, but I find it to be a waste. Put on the lid and just wait till they easily fall apart. Cut em up like scrambled eggs and toss em' in a bowl.

Put em' in tacos with whatever you like. I find that a hot hot salsa and sour cream are the least you should have on it. Cheese and lettuce is optional, but I always use them.

Title: Blackened Catfish
Post by: BlackNMild2k1 on March 10, 2011, 02:07:18 AM
I did use Frozen Tilapia, tonite I used some frozen catfish.

Blackened Catfish

Ingredients:
2 large Catfish Fillets
2 Teaspoons of the following:
- Cayenne Pepper
- Lemon & Herb Seasoning
- Garlic Powder
- Salt
- Pepper
1/4 stick Butter
Itialian Dressing


note: If you don't like spicy food, I'd suggest halving the cayenne pepper, but then I would also suggest 1/2tsp less of salt too.

1) Preheat the oven to 350o while you mix the (2 tsp) seasonings in a shallow dish/bowl
(http://i56.tinypic.com/24w5wsw.jpg)

2) Melt butter and brush each side of your Catfish Fillet, then proceed to coat each side with seasoning. (Don't lay it on too thick because it will be spicy)
(http://i52.tinypic.com/9hmnpu.jpg)
Buttered Cat Fish Fillets
(http://i55.tinypic.com/2w7gyfn.jpg)
After Coated In Seasoning Mix

3) drop some left over butter in a hot skillet and blacken both sides of your Fillet (should take no more than 1-2 minutes per side), then place in a lightly greased baking pan
(http://i52.tinypic.com/1zwnhxv.jpg)

4) Coat with Italian Dressing and place in the oven for about 30-35 minutes (fish should be flaky when done cooking)
(http://i54.tinypic.com/17d2is.jpg)
30 minutes after sticking in oven

5) Serve. and Enjoy. It was actually pretty good to squeeze a little bit of lemon juice over the top too.
(http://i54.tinypic.com/2qiu5np.jpg)
Fish over bed of rice

Serves 2-3
Total Prep time is 5 minutes
Total Cook time is 35-40 mintes (most of which is spent in the oven)

It was spicy, but it was good.
I'll add in instructions later if anyone is interested.
It was easy to prep a delicious to eat.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 10, 2011, 01:14:08 PM
MMM Catfish

I can't help it, but I always -- ALWAYS fry catfish.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 10, 2011, 01:32:30 PM
it was fryed.... and then baked.

But we also has some catfish nuggets that were also just fryed.


edit: also updated with cooking instructions.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 10, 2011, 02:05:12 PM
that looks amazing
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 17, 2011, 07:20:54 PM
I made some Beef Stew for the first time over the weekend

(http://i55.tinypic.com/141tf80.jpg)


(http://i56.tinypic.com/n16iw5.jpg)
In a bowl with rice
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 17, 2011, 07:53:58 PM
I've been trying to make my own marinara sauce this weekend, anyone have a recipe?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 17, 2011, 08:48:47 PM
Tomato Paste
Diced Roma tomatoes
Basil
Parsley
Bay leaf
Mint
Oregano
EVOO
Garlic
diced onions
and balsamic vinegar (or wine)

Salt and pepper to taste
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on March 17, 2011, 10:43:42 PM
My mom made corned beef and cabbage, and it was fucking delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 17, 2011, 11:14:21 PM
My mom is making hers tomorrow I think. I can't wait. Love corned Beef and cabbage. especially over rice.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 18, 2011, 01:07:22 PM
I noticed that Winco Groceries sells fresh pizza dough, so I think I will give it a shot this weekend.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 18, 2011, 01:18:43 PM
The marinara sauce is for pizza? You should add a bit of sugar then.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 18, 2011, 01:30:02 PM
No the Marinara sauce is for Chicken Parm,

One of my new years resolutions was to master three Italian dishes. I chose:

Fettucine Alfredo
Chicken Parmigiana
Pizza Margherita

I conquered the fettucine Alfredo, and I'm mastering marinara sauce for the chicken parm. I want to make my own dough for the pizza, but I will do a test run with store bought dough.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on March 18, 2011, 01:49:18 PM
hmmm, that sounds like an idea

a list of things we should know how to cook
Title: Re: NWR's WorldWide Test Kitchen
Post by: apdude on March 18, 2011, 06:25:18 PM
I noticed that Winco Groceries sells fresh pizza dough, so I think I will give it a shot this weekend.

Whole Foods and Trader Joe's also sell it for like $1.50.  Are you using a pizza stone or just a baking tray?  I usually use a baking tray with corn meal spread on the bottom to prevent it from sticking.  Pizza stone works well but hard to transfer the pizza without one of those big spatula things and can cause a mess in the oven. 
 
Also if you just want to experiment with toppings, throw some raw pecans or slivered almonds on top to bake with it provided you don't have alergies.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 18, 2011, 06:52:04 PM
Spokane doesn't have either of those places, but we may be getting a Trader Joes.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 21, 2011, 01:49:01 AM
Pizza Margherita First Try

(http://i91.photobucket.com/albums/k302/shyguy70/pizza1a.jpg)

My first attempt, it was pretty good, but I will tweak it to make it better.

- 1 bag of fresh pizza dough from WINCO. Not the best dough, too rubbery making it very hard to roll out.
- Extra Virgin Olive Oil to grease the pan and a little more on top
- San Marazano tomatoes, finally found a store that carries them, this was a puree.
- Fresh Mozzarella, the balls of cheese in water, sliced.
- Fresh Basil leaves
- Salt to taste

cooked it a 500 degrees for about 15 minutes. Interestingly, the "traditional" recipes I found called for olive oil and salt as the only seasoning for the tomato sauce.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on March 21, 2011, 02:00:17 AM
I'd eat it
Title: Re: NWR's WorldWide Test Kitchen
Post by: apdude on March 21, 2011, 02:16:57 AM
When you say roll it out did you use a rolling pin?  It might be easier to stretch it out with your hands.  With the dough at room temp, put some flour on your hands and using your knuckles you can can try stretching it out and working around until you get the thickness you want.
 
I'll have to try those ingredients next time I make a pizza.  How did you keep the basil from getting burned?  Everytime I throw it on there any part that is exposed gets burnt.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 21, 2011, 02:32:47 AM
I made a pizza once. used some dough from Trader Joes. I had bought 2 different kinds of dough. The dough was so tough to spread out that I had to let someone else do it for me. Unfortunately the first doght didn't turn out so well so we had to use the other pack and ended up turning it into a Chicago Style Stuffed Pizza. Stuffed with sausage, pepperoni, 2 or 3 cheeses green & red bell, mushrooms and other stuff that I can't even remember since it was about 5-6 years ago.

It cost more that I had hoped for 1 pizza, but that was why we had bought 2 dough pack so that we could use the rest of the ingredients for a 2nd pizza. It was damn good though, but more trouble than it was worth for me.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on March 21, 2011, 02:48:41 AM
I did use my flour covered hands, but it was so stretchy it would either snap back into a ball or tear. I guess it had been worked too much so there was a lot of gluten?

The San Marazano tomatoes are miles better than Hunts canned tomatoes. Very rich, sweet taste with low bitterness and acid.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 21, 2011, 05:11:56 AM
The dough is the most important part of any pizza. Next time, try making your own. It's really easy, albeit, time consuming.

And I like how you kept it simple, especially with the sauce. Reminds me of the pizzas in Italy. That's what you were trying to go for, right?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 21, 2011, 07:13:22 AM
ahahahah whoops
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on March 21, 2011, 09:36:33 AM
LIMITLESS 7/10

Pretty good movie that reminds me of the first time I did molly hahaha. Seriously though I was sharp, focused, and had the exemplary ability to deduct. But onto the movie, I feel like it kinda withered out with no real enemy and no real ultimate goal. The main problem was that he was addicted and couldn't find more. That's it.

Sounds delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on March 21, 2011, 02:03:37 PM
LIMITLESS 7/10

Pretty good movie that reminds me of the first time I did molly hahaha. Seriously though I was sharp, focused, and had the exemplary ability to deduct. But onto the movie, I feel like it kinda withered out with no real enemy and no real ultimate goal. The main problem was that he was addicted and couldn't find more. That's it.

Sounds delicious.

wtf?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 21, 2011, 03:14:06 PM
The evidence is there
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on March 21, 2011, 05:29:43 PM
LOL, what thread were we in again?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on March 21, 2011, 05:32:28 PM
it happens, and then we move on. Hamburger shaped hotdogs and hotdog shaped hamburgers?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on March 22, 2011, 05:16:55 AM
I've tried something like that before. No hotdog buns and only hotdogs so I cut the dogs in half langth wise and laid several out on a hamburger bun. I hate doing it that way though.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on March 26, 2011, 05:25:18 PM
Yo I had THE BEST sushi last night. 15 bucks for seriously the finest sushi I have ever had. To make it better it was tucked away in the back of this small club, incognito like. My CS (couchsurfin) friend and I ordered at least 7 plates. Luckily she knew the chef real well so he cut the bill in half, but I would have been glad to pay full price. It was fuckin' amazing.

I'll try to upload some pics.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 16, 2011, 12:56:50 PM
I made a non-extreme sandwich last night, decided to make it a NWR TEST KITCHEN EXCLUSIVE. I only used one of the chicken breasts.

(http://i91.photobucket.com/albums/k302/shyguy70/regsandwich1a.jpg)

(http://i91.photobucket.com/albums/k302/shyguy70/regsandwich1b.jpg)

(http://i91.photobucket.com/albums/k302/shyguy70/regsandwich1d.jpg)

(http://i91.photobucket.com/albums/k302/shyguy70/regsandwich1e.jpg)

Ingredients:

Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 16, 2011, 03:14:48 PM
What is Havarti Cheese?

I've never even heard of that.


edit: OP updated
Title: Re: NWR's WorldWide Test Kitchen
Post by: Caliban on April 16, 2011, 08:13:47 PM
http://en.wikipedia.org/wiki/Havarti

I usually get the Havarti with Jalapeno.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2011, 10:56:54 PM
I gotta say that it turned out pretty damn tasty and I would use this recipe again.
It was pretty juicy and flavored all over.
The billion dollar question is, how close was it to KFC flavor?

I made this again, this time with all the ingredients.

1st time (1 week ago)it was good.
2nd time (3 days later), reusing the same oil and left over seasoned flour to tasted pretty close to KFC minus all the grease
3rd time is right now (reusing the same oil and seasoned flour, which is now super seasoned). I'll let you know.

I didn't use all the accent or onion salt they asked for, but I filled up an empty season jar with 4x the ingredients of everything else + some Minced Onion.

My custom Chicken Seasoning Shaker
(http://i56.tinypic.com/swa6vc.jpg)

Seasoned my flour and then seasoned my chicken over the flour so that anything that fell off got coated right back on the chicken when floured.

Also had to make sure I didn't turn my oil up too high as to not burn my chicken. Around 6-7 is high enough.
(http://i51.tinypic.com/35c4kgj.jpg)

(http://i51.tinypic.com/2s81t28.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 25, 2011, 10:58:51 PM
That looks fantabulous.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 25, 2011, 11:32:10 PM
OMG tonites was even better than last time.

I didn't take a pic of tonites, but it looked perfect. I threw out the last of the seasoned flour, but it was a uniform beige color and the chicken tasted just like KFC minus all the grease. SoGood.gif

Had it with some spaghetti that I had to get all fancy with because my girl cheaped out and bought some canned sauce. It turned out good which I think is a miracle considering what I had to start with.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 16, 2011, 03:32:23 PM
I hooked up a London Broil last nite and it was delicious!

I was watching a s5 or 6 episode of the Sopranos where Tony gets a London Broil thrown at his head and it just looked so damn good that I had to have one.

It took me a few weeks to get around to cooking it, but it turned out really good.
I'll update with a pic later.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on May 16, 2011, 03:35:51 PM
I forgot to mention this.  I tried yesterday to make a Pork Gravy from the leftovers of Pulled Pork my wife cooked in the crock pot.  I run the drippings through a mesh strainer to get tha larger parts out a few times throughout the process.  Add some pepper and tried to thicken with Corn Starch.  Even though I used the corn starch right it didn't thicken like my mother's or Grandmother's.  I plan to try some on something tonight.
 
I also made a Pepperoni Sandwich yesterday.  I know I know but hear me out.  First heat up your griddle or Frying pan.  Place about 5 large deli Pepperoni's in the pan.  Wait until they have puffed up like little domes.  Then Flip them.  They should keep cooking and look like little browned hats when their done.  While that is going on have your bread on the griddle toasting, I like to put my pieces where they Pepperoni's where before they where flipped.  Put a piece of Colby-Jack on the bread, transfer the pepperonis, and add a little spicy brown mustard (or regular).  Walla Done!  If you like browned cheese then you'll like this sandwich.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on May 16, 2011, 03:44:49 PM
Gravy from scratch is my biggest (and only) failing in the kitchen to this day. (::knocks on wood: :)

I've asked my mom several times how she does it, but everytime I try to replicate it, it's always something I'm afraid to eat.

I think I know how to do it now though... but I won't know for sure till the next time I have some pork,  sausage or chicken juice left over. I had her step by step it to me the other day (for the 5th time), so I think I might get it right next time.

I can use chicken right? what about Beef? can you make a beef based gravy?


This is what she told me (that I can remember)
-save a little of the grease/dripping in a skillet or sauce pan. (can use broth in place of grease/drippings)
-add just enough flour to make a paste
-add some water and stir over low heat until gravy hits desired thickness. (add more flour if necessary)
-(optionally add pre-sauteed onions and/or mushrooms to make a fancy gravy to go with food)

Is that the correct way to do it?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on May 16, 2011, 04:03:25 PM
How my Grandma does it is:

1.  Have some dripping
2.  In a seperate container add some cold water and cornstarch
3.  Mix till smooth
4.  Stir in the Cornstarch mixture to thicken
5.  Salt and Pepper to taste

My Mom does
1.  Have some dripping
2.  In a seperate container add some water and flour
3.  Mix till smooth
5.  Filter out all the giblets (The drippings through a mesh strainer (http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX/ref=sr_1_2?ie=UTF8&qid=1305575884&sr=8-2).  You can put to the side people like these.)
6.  Stir in the the Flour Mixture
7.  Add some Maggi and Pepper

I now the people who make gravy on TV almost always want to use Chicken broth it seems.  I too have a bit of a problem getting it the consistancy that my mom and grandma can but, I think that is me worring about to much  flour or cornstarch.  Though I did once make gravy from the leftovers of making Cheeseburgers.  It was interesting.  My Wife and I can't make a good white gravy.  She tries but, it never comes out that great.
 
So yeah it seems that all the basic are their.
 
I can use chicken right? what about Beef? can you make a beef based gravy?

Yeah, anything that produces drippings.  My Mom really only makes gravy with her beef roasts for the Mash potatoes, which if you haven't made mash potatoes with a Potatoe Ricer (http://www.amazon.com/s/ref=nb_sb_ss_i_0_12?url=search-alias%3Dgarden&field-keywords=potato+ricer&sprefix=potato+ricer) your missing out.  They come out fluffy.
Title: London Broil
Post by: BlackNMild2k1 on May 16, 2011, 04:31:42 PM
My London Broil


Ingredients:
1 London Broil Steak
1 Tablespoon of Meat Tenderizer
3 Tablespoons Soy Sauce
2 Tablespoons Minced Garlic (with garlic juice)
2 Tablespoons Worcestershire Sauce
1 Tablespoon Ketchup
1 Tablespoon Vegetable Oil
1 Tablespoon Lemon Pepper
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano

Prep Time ~ 20-30 minutes
Sit/Marinade Time ~ 6-24hrs
Cook Time ~ 15-20 minutes

Step 1:
Score your meat on both sides in a diamond shaped pattern (~1 1/2" diamonds) and sprinkle Meat Tenderizer evenly on both sides.
Wrap the meat and set in fridge for about an hour

Step 2:
Mix all other ingredients into a bowl and set aside. Mixture should be very liquidy.

Step 3:
After hour is up, remove meat from fridge, unwrap, and stab with fork all over on both sides.
Now rub your marinade mixture all over both sides of the meat. Make sure you get it all in the diamond cuts.

Step 4:
Wrap meat tightly in foil and place in the fridge to marinate for atleast 5-6 hours. I marinated mine for 26 hrs as I prepped mine the previous day. Flip the meat every few hours that it is marinading.

After 26hrs of Marinating
(http://i56.tinypic.com/2w3rdog.jpg)
(Just so you have an idea of how big this steak is, the pan it is in is ~15" across)

Step 5:
Turn your broiler on high or prep your Grill and get it hot. I used my oven's broiler.
Cook meat on each side for about 7-10 minutes depending on how well done you want your meat.
I cooked mine for 7 minutes on each side.
 
After 7 minutes in the Broiler
(http://i53.tinypic.com/2w7queg.jpg)

7 minutes after that, flipped over (Rare)
(http://i55.tinypic.com/9anw8y.jpg)

Served up Rare
(http://i55.tinypic.com/zjxdef.jpg)

I put it back in for an extra 1-2 minutes per side after I took the pic, but it was delicious, tender, juicy & all around flavorful as is in the pic.


Mmm Mmm Mmm. I just ate a left over piece cold. Still juicy and tender right out of the fridge.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 16, 2011, 04:46:31 PM
My dad is a gravy king, and I inhertied his ability to make gravy. Here is how we do it.

Turn your pan down to medium low
- drippings/leavings in a pan after cooking. This already has some natural grease
- some flour (we just eyeball it)
- some milk (we just eyeball this too)
- salt and pepper (I like a lot of pepper)
you whisk this like crazy to get out the lumps and it will thicken pretty quick. Serve over potatoes or bread or cube steak. ON NOM NOM
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on May 16, 2011, 04:51:35 PM
My dad is a gravy king, and I inhertied his ability to make gravy. Here is how we do it.

Turn your pan down to medium low
- drippings/leavings in a pan after cooking. This already has some natural grease
- some flour (we just eyeball it)
- some milk (we just eyeball this too)
- salt and pepper (I like a lot of pepper)
you whisk this like crazy to get out the lumps and it will thicken pretty quick. Serve over potatoes or bread or cube steak. ON NOM NOM
So you use milk.  I've thought about that before but, I've never ventured that way.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on May 16, 2011, 08:22:03 PM
I don't know why gravy is so popular when you can simply take the juices straight from the pot the turkey/chicken/beef/lamb is sitting in and spoon it on top of already delicious meat/mash potatoes/stuffing. Plus, the stock can be used to a way better extent to make awesomely delicious soup.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 16, 2011, 10:01:06 PM
Gravy is just gravy man.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on May 17, 2011, 01:59:08 AM
wheres the permtown giant sandwich?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 17, 2011, 03:09:34 AM
hahaha I should make one. I keep hearing about the giant taco.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on May 19, 2011, 01:15:08 AM
I don't know why gravy is so popular when you can simply take the juices straight from the pot the turkey/chicken/beef/lamb is sitting in and spoon it on top of already delicious meat/mash potatoes/stuffing. Plus, the stock can be used to a way better extent to make awesomely delicious soup.

It gives the sauce a better texture, and if done right it improves the presentation as well.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 19, 2011, 03:25:07 AM
I've been on a stir fry kick lately
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on May 19, 2011, 09:04:40 AM
I made a Sausage Quiche the other day.  It turned out well and then tried to use the Shy method of making gravy.  Ended up with to much flour so I baked them like cookies.  They came out ok though next time I'm going to actually try one of those base cookie recipes because I think this has some potential.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on May 19, 2011, 12:04:11 PM
hmm I'm guessing for a 12 inch fry pan of leavings I use about a quarter cup of flour, give or take a few tablespoons.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on June 08, 2011, 09:06:23 AM
Alright so My Son and I made Lemonade last night.  We followed ShyGuy recipe.  It came out good.  Took a bag of lemons minus 1 or 2 to get the cup of Lemonade juice.  My son enjoyed using the juicer.  The syrup was fast and easy to make.  Did 1 to 1 to 5 ratios and I might actually cut the water down to 4 cups instead next time.  Maybe actually use ice instead of liquid water and mix the lemon and syrup together while its hot and mix it into the ice to melt it.  Actually did Lemon, Syrup, then Water this time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on June 11, 2011, 12:00:15 PM
Going to be making a Lemon Meringue Pie after I go to the store.I will probably post the ingredients later tonight or sometime tomorrow morning.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on June 11, 2011, 01:43:19 PM
Going to be making a Lemon Meringue Pie after I go to the store.I will probably post the ingredients later tonight or sometime tomorrow morning.

Mmmm, I love Lemon Meringue (is that really how you spell it?.. I didn't know that)
So I hope you take some pics and post them online along with the ingredients and directions.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on June 11, 2011, 02:14:25 PM
Pictures no but I will post ingredients and directions.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on June 14, 2011, 06:24:21 PM
Lamb Shank over Rice.

Made this last night, didn't take any pictures but it's so easy to make.

Lamb

::Take a couple shanks of Lamb (frozen, thawed, or fresh) and put it into a pot of boiling water.
::Toss in an onion chopped in four and two gloves of garlic.
::Add sea salt (don't be shy), quite a bit of cumin (again, don't be shy), some pods of coriander, a cinnamon stick, plenty of whole black pepper, and a bit of cayenne pepper.
::Boil till meat is tender and falling off the bone - you may need to add more water. (about an hour and a half for frozen)
::Strain the pot, and de-bone the meat if you prefer it that way (I personally love the bones - bone marrow is delicious).
::Throw the meat onto a hot skillet with olive oil.
::Sear the meat for about 2 minutes on each side.
::Let it rest on a plate inside the oven or microwave (to keep it warm).

Rice

::Make whatever kind of rice you normal make. (I prefer long grain jasmine)
::Take sliced almonds and toss them onto a hot skillet with NO OIL. (the nuts already have oil in them)
::Keep tossing the almonds every 10 seconds till brown, then pour them all over the rice.
::Take some fresh mint if you got it, chop it up and sprinkle all over the rice as well.

Take the Lamb and place it on top of the rice and serve.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on June 14, 2011, 07:14:15 PM
drool....
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on June 15, 2011, 12:32:04 AM
When I get home from Vegas I'm going to post about Pizza Buns.  I have Pictures this time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BeautifulShy on July 08, 2011, 02:15:10 PM
I know you guys have been waiting for my Lemon Merague pie but it didn't turn out the way I wanted it to. Put it simply is that I didn't have the right cooking tools I needed to make it perfectly and also the crust was a bit to moist since I really didn't do anything else with it. I'll try to make it again soon and better. There really wasn't any problem with taste except for some lemon peels that I couldn't get into zest.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on July 08, 2011, 07:47:07 PM
I'm about to make dinner and I thought I might as well detail what I'm about to cook here.

Spaghetti and Meatballs.

Take a couple pounds of ground chuck and through it in a bowl. Add some salt (you'll add more later), pepper, vinegar (preferably balsamic), garlic, mint and a bit of sugar. Mix it up and shape them into balls. I usually make mine extra large.

Take a sauce pan and throw in 2 cans of tomato paste, a can of crush tomatoes and several fresh tomatoes diced (roma or vine-ripe preferred). Add garlic, white or yellow onion, mushrooms, and then any other vegetable you would like (I put green peppers and carrots). Add parsley, oregano, basil, a couple bay leaves, coriander, salt, pepper, and vinegar. Add a jalapeno or chili pepper if you like heat.

Take the meat balls and sprinkle some salt on the outside of them and then sear the **** out of them in a large pan with butter. Flip once, carefully as to not break them, then turn the heat low and cover.

Throw the spaghetti into a bowling pot and add salt and oil (oil will keep it from sticking to the pot). Boil till done and strain.

Take some bread, slice it up and put it in the oven. In a small bowl, mix EVOO, garlic, red pepper, salt, oregano, sugar, vinegar and a touch of water.

Check on the meat balls, cutting one open to see if its done. Take them off if they are.

Stir the sauce and taste it. Add anything you think it is missing.

Take bowls and throw the spaghetti into it and cover with ample amounts of the sauce. Place a few meatballs on top and garnish with fresh mint or parsley.

Take the bread out of the oven and sprinkle each slice with the dressing in the small bowl and serve with Parmesan.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 08, 2011, 09:41:19 PM
I'm coming over for dinner. What time will it be ready?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 01:14:42 AM
Okay, so I'm trying to get better at taking pictures of food. I think it is holding back the success of my sandwich site. I know my camera isn't the best, but I am trying to improve lighting. Any food photography tips?

This is a pizza I made tonight. Home made dough, fantastic. I got the recipe here: http://gianni.tv/pizza-margherita-2/ (http://gianni.tv/pizza-margherita-2/)

Toppings:
San Marzano tomato strips
cheddar cheese
mozzarella cheese
basil leaves
red bell peppers strips
Diced Ham steak
(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0116.jpg)

(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0117.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 10, 2011, 01:25:22 AM
see its not your camera, or your photography really...its your color settings, and color choice.

bumped up contrast, adjusted levels, altered color saturation, and ran an unsharp mask filter
next time instead of white table, add a yellow, red, or green(parsely green, not lime green) table cloth


before

(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0116.jpg)
(http://i146.photobucket.com/albums/r259/theultimateperm/pizza.jpg)
after

edit:
or you can just run the equalize filter, it came out a little better than the one i just uploaded, but the equalize filter isn't 100% reliable.

Title: Re: NWR's WorldWide Test Kitchen
Post by: Caliban on August 10, 2011, 01:27:06 AM
I don't think the pictures are what's holding back your site. I would suggest you change your site's name just because Epic Meal Time has it covered when it comes to extreme food. Maybe name it as if you owned a restaurant.

Edit: ThePerm made that pizza just that much more appetizing. OK, so maybe the pictures had something to do with it too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on August 10, 2011, 01:31:17 AM
If your camera has a Vivid color setting, that tends to look closer to real life, without having to Photoshop it. You might change the white balance settings to Fluorescent too, if your indoor lighting is causing the color cast problems.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 02:04:55 AM
I don't think my camera has a vivid settings, it's old. I did change the picture detail to super fine and changed the white balance to fluorescent. I didn't have a green table cloth, so I threw down an old green towel but it's putrid in color. I don't know that it looks any better.

(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0119.jpg)

I use Gimp in Linux and I ran a white color balance on the image. Normalize didn't do much and Equalize messed up the color completely.

(http://i91.photobucket.com/albums/k302/shyguy70/gimptest.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 10, 2011, 06:40:29 AM
yeah i'd go with a white table over a towel, towels just make me think of mildew. That plate is quite nice, and it has the red and yellows. I don't remmeber what I was watching, but it mentioned human beings are drawn to reds for food because we have a built in instinct to go eat bloody things. Yellow represents fat. Like an exposed carcass. That is why basically every food place has red in their logo. Macdonalds is Red and Yellow, and so is Burger King. The green is supposed to represent healthy food. Spinach, Parsley colored.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on August 10, 2011, 08:11:39 AM
I don't know I think the plate Screams Goodwill and an Owl Cookie holder.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 01:34:01 PM
Your mom is an owl cookie.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on August 10, 2011, 01:43:57 PM
Your mom is an owl cookie.
That may be an improvement.

So does that mean you're going to make a batch of Owl Cookies so you can eat them?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on August 10, 2011, 03:17:15 PM
The plate kinda looks like it has metroids lining the plate.

Anyway, it's a coincidence that you made a pizza because I made one yesterday as well. I didn't make my own dough, I instead had a frozen pizza that I used as the base.

Here's what I added:

Mushrooms
Red Peppers
Red Onions
Cheddar Cheese
and Gouda Cheese on the crust only.

Oh and also a half pound of rib eye steak. Yeah that's right. I made a steak pizza. I've never had one before and I had the ingredients, so I made it. And it was fan-fucking-tastic.

I first prepped all the vegetables and preheated the oven at 400.

I then took my steak, doused it with fresh lime then sea salted and peppered it, and threw it on a hot skillet with a bit of butter. After two minutes, I flipped it. After another two minutes, I took it off and cut it into cubes, removing any fat. It was very rare and bloody as you can imagine and looked fantastic, but it wasn't quite edible just yet.

I threw the cubes on the pizza with red peppers and cheddar cheese. I whipped up some garlic butter and brushed it along the crust, finishing it by adding gouda cheese. I then added some fresh basil and parsley, dried oregano, and fresh cracked pepper to the top and threw it into the oven.

I then deglazed the pan with some vinegar, threw in a bit of butter and added red onions and mushrooms. I sauteed them till tender and turned off the heat.

I waited till the pizza was about cooked before I took it out and added the deglazed mix to the pizza. I poked a few holes so the sauce would flow to the bottom. I then threw it back in for just a bit.

Took it out and waited for it to settle. Sliced it up and tasted it. It was like eating two meals at once, where none detracted from the other and both were fantastic. The steak was tender and juicy, the pizza had a nice crunch to it, the deglazed sauce brought out the sweetness of the marinara and the cheddar cheese was melted to perfection. The crust especially was amazing. I usually eat the crust of pizza, but only because I don't like to waste. This time, I couldn't help but bite from it as I ate the pizza itself.

I am making this again soon.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 10, 2011, 05:14:16 PM
the plate screams price is right to me, late 60s-early 70s stuff
Title: Re: NWR's WorldWide Test Kitchen
Post by: UltimatePartyBear on August 10, 2011, 05:50:52 PM
Your original pics definitely seem to have a fluorescent lighting taint to them, Shyguy.  No indoor lighting is very color correct (fluorescents tend towards green, incandescents to yellow, and our brains essentially color-correct subconsciously), but maybe you'll get better results with natural sunlight?  As in, take the pictures outside.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 06:48:28 PM
hmmm, I may try that after work today.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 10:22:04 PM
Okay, I'm back with more pictures. If this needs to be spun off into its own thread, let me know, maybe a mod could oblige us.

For dinner I had two over easy eggs, whole wheat toast, and two pieces of ham steak. I took pictures in three locations, then did a white balance and color enhance on the pictures.

On the stove, with the blinds open.
(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0122.jpg)

On my table, where I took the pizza picture last night.
(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0125.jpg)

Outside, as the sun was beginning to set.
(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0128-1.jpg)


Which picture is the best, and where does the food look the most appealing?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 10:29:22 PM
The plate kinda looks like it has metroids lining the plate.

Anyway, it's a coincidence that you made a pizza because I made one yesterday as well. I didn't make my own dough, I instead had a frozen pizza that I used as the base.

Here's what I added:

Mushrooms
Red Peppers
Red Onions
Cheddar Cheese
and Gouda Cheese on the crust only.

Oh and also a half pound of rib eye steak. Yeah that's right. I made a steak pizza. I've never had one before and I had the ingredients, so I made it. And it was fan-fucking-tastic.

I first prepped all the vegetables and preheated the oven at 400.

I then took my steak, doused it with fresh lime then sea salted and peppered it, and threw it on a hot skillet with a bit of butter. After two minutes, I flipped it. After another two minutes, I took it off and cut it into cubes, removing any fat. It was very rare and bloody as you can imagine and looked fantastic, but it wasn't quite edible just yet.

I threw the cubes on the pizza with red peppers and cheddar cheese. I whipped up some garlic butter and brushed it along the crust, finishing it by adding gouda cheese. I then added some fresh basil and parsley, dried oregano, and fresh cracked pepper to the top and threw it into the oven.

I then deglazed the pan with some vinegar, threw in a bit of butter and added red onions and mushrooms. I sauteed them till tender and turned off the heat.

I waited till the pizza was about cooked before I took it out and added the deglazed mix to the pizza. I poked a few holes so the sauce would flow to the bottom. I then threw it back in for just a bit.

Took it out and waited for it to settle. Sliced it up and tasted it. It was like eating two meals at once, where none detracted from the other and both were fantastic. The steak was tender and juicy, the pizza had a nice crunch to it, the deglazed sauce brought out the sweetness of the marinara and the cheddar cheese was melted to perfection. The crust especially was amazing. I usually eat the crust of pizza, but only because I don't like to waste. This time, I couldn't help but bite from it as I ate the pizza itself.

I am making this again soon.

This steak pizza sounds so good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on August 10, 2011, 10:31:57 PM
Picture three looks best, albeit it seems a bit too bright, and the top-down view isn't the best angle. There's a reason few of those cookbook photos are taken from up there. On a related note, the uneven lighting doesn't help: a better idea would have been to try a similar angle as in Picture Two, but with the sun behind you (making sure not to block the light, of course).

There are actually several websites on just this topic. Google "food photography" and sample a myriad of sites with tons of tips and tricks. My favorite: lightly brushing some foods with veggie oil, to make them glisten.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 10, 2011, 10:36:39 PM
also pictures at noon..the sun is directly above you, the light is diffuse yet bright
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 11:33:26 PM
Time to get fired from my job so my noon time is free for food pictures.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 10, 2011, 11:37:49 PM
Okay, here is the outside picture of the food from a better angle.

(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0127.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 10, 2011, 11:59:24 PM
We don't need a new thread for food pictures.

But I think the lighting is off in all your pics. I think you need a flash or some better directional lighting so that there are no shadows.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 11, 2011, 12:37:15 AM
dang it, food is hard
Title: Re: NWR's WorldWide Test Kitchen
Post by: UltimatePartyBear on August 11, 2011, 03:42:38 PM
Considering the pros fix half the problems with food photography by changing the food, I wouldn't worry too much about it.  You might be able to set up a mini studio with some nice fill lighting, but you'd have to dedicate some space and monies.  Maybe some amateur photo geek has blogged about a cheap way to do that somewhere.  Or maybe you could make friends with an amateur photo geek and pay him in extreme sandwiches.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 11, 2011, 08:24:33 PM
I know my pics aren't the best, but I usually take several photos of the finished product due to lighting and angle.
Thats usually why I usually try to get a close up pic at a lower angle.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 11, 2011, 08:33:39 PM
You guys are going to be sick of my pictures by the time I get proficient. I threw down some red wrapping paper, used a couple of comic book boards as refelctors and put my desk lamp on the table. I started with a banana, I will take a picture of my pizza later tonight.

Here it is without any adjustments
(http://i91.photobucket.com/albums/k302/shyguy70/IMAG0129.jpg)

Here it is with white balance, color enhance, brightness/contrast adjustment and color adjustment
(http://i91.photobucket.com/albums/k302/shyguy70/bananatest.jpg)

Am I making any progress? There is no green in my kitchen/dining area and my lights are incandescent, but everything has a sickly green hue and it seems very dingy even with a ton of light.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 11, 2011, 08:50:40 PM
hmm what type of camera do you have? Also, the camera flashes can be adding a blue tint.

funny thing happened and i turned the place reflective

(http://i146.photobucket.com/albums/r259/theultimateperm/banana2.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 11, 2011, 09:07:07 PM
how? do you use photoshop?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 11, 2011, 09:34:40 PM
Okay! I think this may be a little better. I got even more light, then toned down the green and blue in post. Upped the brightness a little and ran the unsharp mask. Still not food porn, but it's getting better.

(http://i91.photobucket.com/albums/k302/shyguy70/pepperonipizza.jpg)

Edit: By the way, it's home made pizza dough, fresh mozz, deli pepperoni and little bit of parsley flake for color.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 11, 2011, 09:36:47 PM
now that looks delicious, good angle too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 14, 2011, 01:33:34 AM
Armed with this new photo knowledge, I made a new sandwich, the Seven
Meat Sub

(http://i91.photobucket.com/albums/k302/shyguy70/sandwich18c.jpg)

    bottom of the french bread
    green leaf lettuce
    A combo of Tuscan Herb Olive Oil and Special Balsam Vinegar from the Oil & Vinegar Store.
    Large deli  pepperoni sliced from Huckleberries
    Fresh mozzarella
    salami from Egger's Meats
    baloney from Egger's Meats
    Sliced Red Onion
    Some awesome pastrami also from Egger's Meats
    Yellow Mustard
    More Green Leaf Lettuce
    Real ham from Egger's Meats
    Cheddar Cheese
    Roast Beef
    Turkey (real turkey breast not processed turkey loaf!)
    Alfalfa sprouts
    smoked garlic mayonaisse
    top of the french bread, then some more oil and vinegar sprinkled on the whole thing
Title: Re: NWR's WorldWide Test Kitchen
Post by: TJ Spyke on August 14, 2011, 01:41:49 AM
I don't like bologna, but that does look good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on August 14, 2011, 01:47:24 AM
That looks fantastic, but can I give you some advice? I don't know what camera you are using, but if you can change the settings to a low or shallow depth of field it'll make your food pop out from the background and make it even more tantalizing.

I would also diffuse the light in order to alleviate those sharp shadows. There's a reason why pictures look better and more vibrant when it's cloudy outside.

A cheap way to diffuse a light is just to use a white sheet and use it to cover up a bright light. Or multiple light sources.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 14, 2011, 05:13:00 AM
That's what I did with most of my pics.

I usually had upto 3 light sources (already in the kitchen*) and sometimes a flash.
I would eliminate alot of the shadows.

I think what mostly held my photos back was the fact that I was using standard digital camera or my(or my girl's) cell phone.


*Kitchen had a florescent light above the sink
above the Stove had a bulb, and there was the overhead above the table.
If I placed the food just right, 2 of the 3 sources would always hit the food.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Morari on August 14, 2011, 11:42:06 AM
There sure is a lot of food porn throughout this thread... Too bad there's so much meat. :(
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 14, 2011, 07:55:34 PM
i noticed the edges of your pictures are always kinda bluish? So its either its the camera, the settings, or the lens.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on August 14, 2011, 09:43:30 PM
I attempted to make Tomato Soup from scratch tonight because, they did it on Masterchef and well I failed.  I ended up with something more akin to a thin cheese pasta sauce.  The takeout was mostly I found out that the goo part of cheese when strained out and tried leaves its cheese taste all in the soup.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 14, 2011, 11:50:39 PM
I think it's my camera lens. It makes every thing bluish green.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on August 15, 2011, 04:11:33 AM
is there a warm setting on your camera, or is it set to cool?
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on August 22, 2011, 11:51:54 AM
I made an atlantic salmon dish tonight, with spring onions and a dill and caper dressing. I was going to take pictures, but I was in a rush and it was an ugly looking meal. It tasted great, but looked like a trainwreck. I'll neaten it up for next time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on August 22, 2011, 05:08:33 PM
Simmered Spicy Peanuts

This recipe makes a great snack for TV and Movie watching. They taste great, are addictive, and incredibly easy to make.

What you need:

-2 bags of unsalted, unroasted, whole peanuts.
-6 cloves of garlic, peeled.
-2 handfuls of dried whole cayenne peppers. (Crushed peppers work fine too but will coat the peanuts; still, put in a bunch)
-1/4 of sea salt

Take the peanuts, garlic, peppers, salt and toss them into the simmer. Fill with enough water to make it all float. Seal the lid and cook on low for at least 12 hours. Try it after and see what it needs. If it needs anything or not (usually needs a bit more salt), put a couple cups more water and let simmer for another 3 hours.

Now enjoy them with your favorite TV show, making sure to suck out the juices of each shell. That's the best part.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on September 05, 2011, 12:17:58 AM
I made a grilled pizza tonight. I used my homemade dough and coated it with olive oil. I flipped it oil side down over the charcoal grill and let it grill for about 3 minutes, rotating it a bit. I then flipped it over and add the toppings, then closed the lid for a few more minutes.

Toppings:

Extra Virgin Olive Oil
2 chopped garlic bulbs
a sprig of rosemary chopped
goat cheese
fresh mozzarella sliced
1 sliced grilled chicken breast, cooked with rosemary and olive oil

It's impossible to get your home oven as hot as a pizzeria pizza oven, so with a grill the crust turns out very nice in the higher temperatures.

(http://i91.photobucket.com/albums/k302/shyguy70/grillpizza1a.png)
Title: Re: NWR's WorldWide Test Kitchen
Post by: King of Twitch on September 10, 2011, 11:20:54 PM
I made Campbell's Cream of Potato soup for dinner tonight.

1. Use a can opener to open the can. It looks like a thing by the microwave with a sharp part on it.

2. Pour it into a cooking pot, then fill the can almost all the way up with milk and pour that in too.

3. Boil for awhile or until you get hungry. I dunno. 

I guess that's pretty much it. Sorry.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on September 11, 2011, 03:38:00 PM
Were tomato slices your side dish?
Title: Re: NWR's WorldWide Test Kitchen
Post by: King of Twitch on September 12, 2011, 01:41:37 PM
No but I should've. I had just bought some too. Next time I'll fish this thread for suggestions.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on October 06, 2011, 06:27:06 PM
I need a good sauce to go with this.

(http://i.imgur.com/TjpWn.jpg)

I am determined to make this meal happen.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on October 11, 2011, 03:27:44 PM
If you haven't gotten a sauce by now, consider trying a mustard-ranch hybrid. I had some with my spaghetti last night and it worked out pretty well, and mustard sauce works great with turkey.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on October 11, 2011, 03:38:41 PM
Home Made Tomato Afredo sauce

Garlic
Red Onion
Mushrooms
Roma Tomatoes
Parsley
Parmesan
Butter
Heavy Cream (Whole Milk works)

Chop up three cloves of Garlic, 1 half of a Red Onion, a few mushrooms, and a Roma Tomato and suatee them in a half a stick of butter. Add a cup of Cream/Milk and a cup of grated Parmesan cheese when tender. If you have any other bitter/sour cheeses like Asiago or strong Cheddar, then throw that in as well. Add in a nice handful of fresh chopped Italian Parsley. Salt and pepper to taste.

Squeeze a fresh Lemon on the plate before serving.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on October 11, 2011, 07:15:08 PM
If you haven't gotten a sauce by now, consider trying a mustard-ranch hybrid. I had some with my spaghetti last night and it worked out pretty well, and mustard sauce works great with turkey.

I'll probably use the regular (ingredients unknown) hotdogs, but thanks for the suggestion.
I was gonna fix a few in a little bit just so I know what it taste like and then can try for different sauces that might go with it.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on October 12, 2011, 11:17:10 AM
An Alfredo Sauce with some Curry and Mustard might be good.
Title: Stewed Chicken
Post by: BlackNMild2k1 on November 04, 2011, 11:52:32 PM
Stewed Chicken

Ingredients:
Chicken (Leg Quarters or Drumstick and thighs)
1/2 Onion (chopped)
2 stalks Celery (Chopped)
2 strips Bacon
Flour
Vegetable Oil (enough to lightly fry chicken)
Salt, Pepper, Garlic Powder, Season All, Paprika & Basil


1.) Wash, season & lightly flour your chicken


2.) Chop 2 strips of bacon into smaller pieces (1 stip into 4 pieces is good)


3.) Heat some oil in a pan and lightly fry your chicken on both sides and cook the bacon
do for all your chicken.

3.5) pour out all but small amount of fry oil


4.) Chop your onion and celery. dice it pretty good. and stir fry it with the last piece of chicken


5.) Add some water and start a gravy both with the chicken grease and flour from frying the chicken.
Then dump it all in a much larger pot and add more water. Not enough to drown the meat, but a little over half way should do it.


6.) Put a top on it and let it stew (on med hi heat) for about 30 or so minutes (until the chicken is fully cooked and almost falling off the bone)


7.) Serve over a bed of rice, spoon some extra stew over the top and enjoy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 27, 2011, 01:04:06 PM
I ran across some tips that might help a few of us in the kitchen and thought I would share.

Peeling a Clove of Garlic in 10 seconds
http://player.vimeo.com/video/29605182?autoplay=1

How to peel a Hard Boiled Egg in a few seconds
http://www.youtube.com/watch?v=qSR9Z1H0ycs

How to peel a banana like a Monkey
http://www.youtube.com/watch?v=nBJV56WUDng

How to peel a Pomegranate without the mess
http://www.youtube.com/watch?v=taoTUz9wa-E


I thought the egg and banana one were most interesting.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on January 27, 2012, 08:43:44 PM
A simple, if time-consuming, recipe for Butternut Squash Lasagna:

1) 2 pounds ground beef
2) 1 entire Butternut Squash
3) 1 box Lasagna Noodles
4) 1 bottle Tomato Sauce
5) 1/3 bottle Alfredo Sauce
6) Ranch Dressing
7) 1/2 c. White Wine
8) 2 tbsp. Beef Bullion
9) 1 tbsp. White Sugar
10) 3 Bay Leaves
11) 2 tbsp. Oregano
12) 1 tbsp. Parsley
13) 1 Yellow Onion
14) 3 cloves garlic
15) Parmesan Cheese
16) Some other cheese of your choice (I favor Colby Jack)
17) Olive Oil


Okay! First, peel and cube the butternut squash. Microwaving it for a few minutes really helps this process.

Next, Dice the onion, press the garlic, and shred the cheese.

Third, heat up olive oil in an extra large pan or a pot. It will need to be big enough to fit almost all the above ingredients.

Fry the onion and garlic until the onion turns translucent. Add the ground beef and brown it. You do not need to cook it all the way.

Add the sauces. If you want to change the proportions, feel free to do so. I personally like the blend I listed in the ingredient list, but if you like some other sauce(s), go nuts!

Also add the squash, the bullion, the wine, and the herbs, as well as the sugar. You can spice it up with red pepper flakes if you wish, although you'll have to be liberal if you want truly spicy lasagna.

Bring the lot to a boil, then cover. Let it cook, stirring occasionally, until the squash is softened. This takes anywhere between 20-30 minutes.

In the meantime, boil the lasagna noodles in salted water. Drain and set aside.

Heat oven to 350. Cover the bottom of a baking tray with the sauce mixture, then top with noodles. Sprinkle the cheeses on top, then repeat the layering until you run out of sauce. Top with extra cheese!

Cover with foil and bake for 45 minutes. Remove foil, then bake for ten minutes more, to make the cheese nice and toasted. Let sit for a few minutes, then enjoy!

I'll add pictures once I find my SD card reader. I wish the 3DS could just upload these things to the net...
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on January 27, 2012, 11:22:35 PM
I'll add pictures once I find my SD card reader. I wish the 3DS could just upload these things to the net...
You can, you know... just use the 3DS web browser.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on January 29, 2012, 04:36:14 PM
I'll add pictures once I find my SD card reader. I wish the 3DS could just upload these things to the net...
You can, you know... just use the 3DS web browser.

Photobucket and my 3DS don't play nice together. :(
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 27, 2012, 12:17:42 AM
Kashogi Burger

1/4 lb of ground Turkey
1 jalapeno
1 red onion
1 red pepper
1 tomato
1 package of plain cream cheese
1 stick of butter - room temperature
1 plain bagel

Shape your ground turkey into a patty and lightly season with salt and pepper. Chop your jalapeno, red onion and red pepper into thick slices. Then throw everything on the grill.

When the burger is about cooked, slather some butter on your bagel and grill it. Then take everything off the grill.

Place the burger on one side of the bagel. Then put a nice thick layer of cream cheese on the other side. Take your grilled vegetables and stick them to the cream cheese. Cut up a couple slices of tomato, place it on your burger then press it all together. Voila! You got a Kashogi Burger.

Stogi burger to come..
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 27, 2012, 12:44:30 AM
we need pics man. that sounds like an interesting burger. I would like to see what it looks like when it's all done.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlkPaladin on April 02, 2012, 12:52:09 PM
Well my phone died so I don't have the pictures so instead I will give you my recipes for Hunter Stew and Sour and Spicy Ramen.

Hunter Stew - For those who don't know it, the dish is a cross of stew and chili. (At least the way I make it)

Cooking items needed:
Dutch Over (big cast iron pot with a lid)
Knife
Cooking spoon
Tasting spoon and cup.

Ingredients -
5lbs of your choice meat (I usually use chicken, venison steak, steak or pork chops) cut into strips
Celery (Whole stalk cut into pieces)
Carrots cut into coin pieces
2 Good Sized Potatoes cut into pieces
2 Large or 4 medium cans of Hot Chili beans
1 Large Onion Slivered
Brown Sugar
Lemon Juice
3 or 4 Large Cans of Tomato Juice
1 Family Sized Can of condensed Tomato Soup (Optional)
Mustard
Ketchup
3 Table Spoons of Vinager

Heat up the Dutch Over on the range at medium heat. Place the meat into the bottom and start to mix until it cooks. (You can add a little water to keep the meat from sticking to the bottom)
Once the meat is cooked quickly add the vegetables and beans.
Add about 2 cups of Ketchup and about two table spoons of mustard. (I do things by taste actual measurement will be lacking.)
Stir this mixture together to prevent burning
Add two cans of Tomato Juice
Add the vinegar, a squirt of Lemon juice and a handful of Brown Sugar
Mix and then taste. Make it more sour or sweat by adding more Brown sugar or Vinager/Lemon Juice
Now if you want the stew to thicken up faster use the Tomato Soup, if you want the carrots and potatoes to cook longer use another can of Tomato Juice.
Cover and simmer (Stir every few minutes to prevent burning.)
With the Soup in their it should only take 10 minutes with only the juice simmer 20-to-30 minutes.
Use the extra can of juice to extend the life of the mixture as people gobble it down. (I have 6 in my family it takes less then a day for three of us to eat it all.)

I will see if I can salvage the picture I had of this.

Sour and Spicy Ramen -

This is a recipe I came up with myself.

1 pack instant ramen (the block type, the flavor doesn't matter you will not be using it.)
Hot sauce (I use Salsa Valentina, but Red Hot can be used)
3 Table Spoons Vinegar
Half of a cutlet of meat (you can use a whole one) cut into strips
1 julienned potato (or hacked up how you like it.)

In the bowl you are going to eat it from. Place the noddles (I usually break the block into four), vinegar, and cover the top of the noddles with the hot sauce. Put the water to boil. And well that is heating up. Place the meat into a pan with oil and start to sear the meat as the cooks add the potatoes  and brown the mixture. (Medium heat is good) Once the water is boiling place on the ramen and let sit.
At the end of the browning I add more hot sauce to the meat and sear the sauce. Add the mix to the top of the ramen and enjoy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 18, 2012, 02:22:03 AM
^I need to add those to the OP

But in the meantime....

The most extreme sandwhich?
https://imgur.com/a/ahZOF

ShyGuy you need to replicate this and let us know how it is.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on April 18, 2012, 07:41:16 PM
Wow, that's really awesome! Like an extreme version of the brick on top of the cuban sandwich.

Unfortunately, It has high amounts of phosphorus, potassium and sodium, so I wouldn't be able to eat one of these. Now I feel depressed. DANCE YOUR DANCE OF MY LOSS TOILET ELMO
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on April 18, 2012, 09:45:16 PM
I will make one one day and feed it to unsuspecting friends.

there is no way I could attempt to eat something that heavy.... not alone. not anymore.
Title: Re: NWR's WorldWide Test Kitchen
Post by: nickmitch on April 22, 2012, 01:41:43 PM
I'm currently trying to make this. I used cheddar in stead of swiss and didn't use mushrooms because I dont like mushrooms.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 12, 2012, 12:47:03 AM
I'm currently trying to make this. I used cheddar in stead of swiss and didn't use mushrooms because I dont like mushrooms.

So how did that turn out BTW?
You never updated us on that

But since I'm in here....
Someone at work gave me a zucchini from his garden
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120809_164917.jpg)

This thing was bigger than my arm. I decided to make a stuffed zucchini out of it tonite.
I will probably update you guys on how that turned out tomorrow
Title: Re: NWR's WorldWide Test Kitchen
Post by: Caliban on August 12, 2012, 09:43:55 AM
That's one fine Zucchini.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 12, 2012, 01:20:49 PM
Zucchini is easy to grow, it's very prolific.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 12, 2012, 04:14:24 PM
Here is the end result. It was actually very tasty.

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_204523.jpg)
Blurry pic.... sorry about that :o

I may or may not put up the recipe (and more pics) today, but it was pretty easy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on August 12, 2012, 07:59:09 PM
Does anyone have food recipes for someone on a very tight college budget?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 12, 2012, 10:10:33 PM
Look at my chicken noodle soup. It's cheap to make and taste great.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on August 12, 2012, 10:22:03 PM
I don't see it on the original post. COuld you send me a link?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 12, 2012, 11:01:18 PM
(http://i46.tinypic.com/2rpr43b.jpg)


Quick & Easy Chicken Noodle Soup (http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg625504#msg625504)

Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on August 12, 2012, 11:04:48 PM
What the hell? I even did a ctrl+f for it. xD Okay, thanks man.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on August 12, 2012, 11:07:58 PM
Do you use the flavor packets or just throw them away?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 12, 2012, 11:22:41 PM
flavor packets, but I also season it myself



edit: But my recipe as it is in that post feeds about 4-5 people. feel free to cut it in half if it's just for yourself.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on August 13, 2012, 12:09:33 AM
Okay, thanks.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on November 19, 2012, 09:44:04 PM
I may or may not put up the recipe (and more pics) today, but it was pretty easy.
Got some giant zucchini to cook. I turned one into several loaves of bread, but do you have the recipe for this?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on November 19, 2012, 09:55:46 PM
Make some fried zucchini home slice. Get some panko up in this bitch.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 19, 2012, 11:00:03 PM
I may or may not put up the recipe (and more pics) today, but it was pretty easy.
Got some giant zucchini to cook. I turned one into several loaves of bread, but do you have the recipe for this?

I barely remember what I did now, but let me browse through the pics and see if that tells me all I need to know to write it up now.
Title: Re: NWR's WorldWide Test Kitchen
Post by: MegaByte on November 19, 2012, 11:26:56 PM
It was fridge cleaning time, so we ended up using italian-seasoned ground turkey, marinara sauce, onion, garlic, and pepper jack cheese.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 20, 2012, 12:05:44 AM
This is mostly going from memory, and I only made this once, so it might not be 100% accurate.

Stuffed Zucchini

Giant Zuccchini(s)
Onion
Bell Pepper
Mushrooms
Ground Beef
Tomatoes
Cheddar Cheese
Salt & Pepper
Garlic Powder
Minced Onions
Italian Seasoning
Basil
Vegetable Oil


*pre-heat oven - 375o*

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_183559.jpg)
First I hollowed out my halves, saving the scooped out zucchini.
depending on the size of the zucchini, leave about 1/2 inch of "meat" on the sides and bottom
(mostly so that it holds it's shape, but also so there is some left to scoop out when eating)

then I chopped up the scooped out zucchini and set it aside.


(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_190930.jpg)
lightly grease a baking pan or dish and position your shelled zucchini halves so that they are propped up by each other and/or the walls of the dish. don't want them to tip over
*alternatively, shave a small amount off the bottom of every zucchini shell to make a flat bottom*

Place hollowed out zucchini halves in oven for about 20 or so minutes to soften up the "meat" on the sides.
while that cooks, you move onto the next step


(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_191034.jpg)
take some ground beef and prepare it like you are making a meaty spaghetti sauce
(seasoned with salt, pepper, garlic powder, minced and chopped onion, bell pepper, mushrooms, Italian seasoning & basil *or whatever you like best*)
-When the meat is about 80% done add some chopped zucchini to the mix and cook in mixture till meat is done.

Drain mixture, and add your spaghetti sauce (I used Ragu) and season to liking.


pour meat sauce into the zucchini shells.

top with cheese (I used shredded cheddar) and place into the oven @ about 375o for about 30-35 minutes
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_195816.jpg)


about 20 minutes into the bake, I decided to place sliced tomatoes with a sprinkle of basil
ontop of one of the stuffed zucchinis
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20120811_204533.jpg)

serve in slices, scooping the insides out till you reach the inside of the outer skin.


in the end it was quite tasty and there was enough zucchini "meat" left over that I gave it to my mom and she made some delicious Zucchini bread a few days later (and there was still more "meat" left over after that too).
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 20, 2012, 02:05:13 AM
Zucchini grows like a weed. If everybody liked the stuff, nobody in the world would be hungry.
Title: Re: NWR's WorldWide Test Kitchen
Post by: noname2200 on November 20, 2012, 02:00:39 PM
BlacknMild, I love your style: take something extremely healthy like zucchini, then throw in more than enough unhealthy stuff to offset the health benefits. Thumbs up!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on November 20, 2012, 06:19:46 PM
Holy **** BNM wash that pot!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on November 20, 2012, 06:20:06 PM
And then call Paul Ryan over for a photo op.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 21, 2012, 12:07:23 AM
Holy **** BNM wash that pot!

It's an oooold pot. soon to be retired.


And then call Paul Ryan over for a photo op.


+1 for the set up and the follow through :thumbsup;
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on February 22, 2013, 06:36:44 AM
So my friends and I made home made Big Mac's the other day. Pretty easy to do and they actually really similar, just better. I just wish they didn't cost 3 times as much to get the ingredients and 5 times the time to make.

(http://i46.tinypic.com/19w6bl.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on February 22, 2013, 06:43:57 AM
I'd applaud if it were for scientific reasons.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on February 22, 2013, 11:29:40 AM
I have a whole book of these and a lot of the time it just takes longer and cost more.  I made French Onion dip for my 2011 Super Bowl/Baby Dinosaurs Birthday Party.  Easilly cost me 5 times as much and take a good chunk of time.  Didn't really taste any better.  2012 Super Bowl/Baby Dinosaurs Birthday Party I just bought French Onion Dip.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 23, 2013, 12:19:17 PM
Cook cheap but delicious:

Beans
Rice
Potatoes
Chuck Roast
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on February 23, 2013, 02:19:32 PM
So we have Dasmos making his own Big Macs, and me making my own Sausage Egg McMuffin.

Note: I can make a few Wendy's foods perfectly. I used to work there.
Title: Re: NWR's WorldWide Test Kitchen
Post by: TJ Spyke on February 23, 2013, 02:43:48 PM
So my friends and I made home made Big Mac's the other day. Pretty easy to do and they actually really similar, just better. I just wish they didn't cost 3 times as much to get the ingredients and 5 times the time to make.

Not to mention you don't have the sandwich smothered with twice as much lettuce as meat (that is why I don't like the Big Mac, you open up the box and there is WAY too much lettuce on it; most food from McDonalds suck and they are the worst of the Big 3 fast food places).
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 23, 2013, 03:00:11 PM
I just made another Breakfast Pizza.
It was soooooo yummy. I was gonna post some pics, but photobucket is not an option on my phone anymore.... so I need to do it another way.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 23, 2013, 08:31:33 PM
So we have Dasmos making his own Big Macs, and me making my own Sausage Egg McMuffin.

Note: I can make a few Wendy's foods perfectly. I used to work there.

I'm curious about these Wendy's food replicas. Whatcha got?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 24, 2013, 02:00:23 PM
I just made another Breakfast Pizza.
It was soooooo yummy!!

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20130223_104322.jpg)

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20130223_105617.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on February 24, 2013, 02:07:31 PM
So we have Dasmos making his own Big Macs, and me making my own Sausage Egg McMuffin.

Note: I can make a few Wendy's foods perfectly. I used to work there.

I'm curious about these Wendy's food replicas. Whatcha got?

Single, Double, Triple, Jr. Bacon Cheeseburger, Grilled Chicken Sandwich, The Chili, the older type french fries.  Basically anything made fresh there. None of the pre-made stuff like the fried chicken sandwich, or the chicken nuggets.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on February 24, 2013, 04:43:32 PM
I want some details! Can you give out a recipe? Secret tips and tricks?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 04, 2013, 12:44:52 AM
I finally went out seasoning shopping and decided to make some more fried chicken

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20130303_135846.jpg)

The 12 secret ingredient is the minced onions, everything else is the Colonel's "secret 11 herbs and spices" as I posted earlier in the thread somewhere.


also decided to make some spaghetti to go with it

This:(http://i29.photobucket.com/albums/c262/BlackNMild2k1/20130303_174919.jpg)
sweet italian sausage and vegetables (onions, green & red bell peppers and mushrooms)
added to some beef and Rinaldi's <sp> to make a nice meaty delicious sauce.

Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on June 30, 2013, 11:38:39 PM
So 2 weeks ago I decided make a dry rub for the 1st time.

looked up some recipes online, mostly for base ingredients and rough proportions, and found 1 I would use as a guideline and another 2 that I might draw inspiration from.

The guideline recipe called for 1.5 cups of paprika, and I thought that was a bit much
(I didn't know it at the time, but that recipe was for a HUGE batch of rub to feed 36 people)
so I just made up a bunch of proportions relative to the recipe, but in line with amounts I actually had access to. I added some things from the other 2 recipes I saw and mixed it all up.

HOLY ****!! I think I struck gold.

I rubbed some ribs - DE.LISH.US.
I rubbed some chicken - O.M.G

I just grilled a rack of ribs again....
(http://i.imgur.com/t7jSAzg.gif)

and I still have enough rub to do another rack and maybe more chicken too.

unfortunately, even though I know what I put in the rub, I have no clue as to what the proportions
were. So now I'm afraid I won't be able to replicate it. Which is a shame, because I was told that it was so good, I should sell it.

(http://i44.tinypic.com/2mnrr0l.jpg)
shot of the ribs I just grilled.


p.s. It's only my 2nd time cooking/grilling ribs, so I am looking for tips on how to get it more "fall off the bone".
I'm only just now really getting into grilling since I got my grill about 6-8 months(?) ago.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on July 02, 2013, 11:28:20 PM
Low and slow will make it fall of the bone. at least 6 hours. keep it moist during this time.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Fatty The Hutt on July 05, 2013, 04:08:20 PM
I always boil my ribs for a goodly long time before seasoning and then finishing them off on the grill or oven. The boiling makes them tender.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on July 05, 2013, 09:02:05 PM
Made my First Cheese cake.  I post it hear but it cracked and was really dense.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 24, 2013, 08:52:30 PM
Mmm Mmm Mmm

http://www.cheeseandburger.com/

A bunch of DELICIOUS looking burgers all narrated by THE TICK (Patrick Warburton)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Sarail on August 24, 2013, 10:03:03 PM
That guy knows how to make food sound incredible.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Caliban on August 24, 2013, 11:38:48 PM
That site should have a giant warning at the beginning: "Beware! You will get real hungry upon clicking skip."
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on August 30, 2013, 01:07:06 AM
Made some General Tso's Chicken tonight with Vegetable stir fry and ramen noodles.

(http://i91.photobucket.com/albums/k302/shyguy70/generaltsos_zpsb8a5d94a.png) (http://s91.photobucket.com/user/shyguy70/media/generaltsos_zpsb8a5d94a.png.html)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on August 30, 2013, 02:43:16 AM
damn, that looks pretty good.

...I need to go on a diet.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 08, 2013, 07:27:42 PM
This is a meal so nice I had to make it twice.

Butter Garlic Chicken

[*snip*]

spooned some extra butter garlic sauce over all of it.
(http://i41.tinypic.com/2dkhcw8.jpg)

seriously. this is f'n delicious. and if your chicken isn't frozen, it only takes about 30 minutes to make from start to finish. Juicy chicken .....::drool::.....

I always play with my recipes a little from time to time changing some of the ingredients, but this time I added some sliced onions and mushrooms. sprinkled them all over the top and inbetween the chicken. It turned out really really good and will now be a permanent addition to the recipe as far as I'm concerned.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 08, 2014, 12:37:54 AM
So my friend is a cake decorator and she made a Nintendo cake for a 17 year old girls birthday.

(http://i91.photobucket.com/albums/k302/shyguy70/IMG_2030_zps7e3f9270.jpg) (http://s91.photobucket.com/user/shyguy70/media/IMG_2030_zps7e3f9270.jpg.html)

I told her Pikachu didn't fit on a NES, but that is what the birthday girl wanted.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on January 08, 2014, 02:58:48 AM
What, a girl can't grow up on Pokemon and NES games?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 08, 2014, 04:00:12 AM
That's an awesome cake even if a 17 yr old girl wouldn't really know much about a NES as it's way before her time. /grumpyoldman
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on January 08, 2014, 08:57:54 AM
Cool looking cake, but to be honest I'm not that impressed by cakes like those. I couldn't do any better myself, don't get me wrong, but it's just people wrapping a rectangular sheet cake with colored fondant all the time. Not really any different than making something with Play-Doh.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Oblivion on January 08, 2014, 10:31:45 AM
That's an awesome cake even if a 17 yr old girl wouldn't really know much about a NES as it's way before her time. /grumpyoldman


She couldn't have grown up with it from her parents? I got a buddy on this very site that grew up with NES and SNES despite being born in 1994.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 08, 2014, 11:50:37 AM
see that little tag at the end "/grumpyoldman"
that indicates that I wasn't actually being serious and even gives you a tone with which to read my not so serious comment. ;)

But seriously, the cake is cool, but I bet the majority of that icing taste like ****. I've always hated black icing, and all darker colors like red and grey and such as they are always bitter.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 08, 2014, 04:29:17 PM
see that little tag at the end "/grumpyoldman"
that indicates that I wasn't actually being serious and even gives you a tone with which to read my not so serious comment. ;)

But seriously, the cake is cool, but I bet the majority of that icing taste like ****. I've always hated black icing, and all darker colors like red and grey and such as they are always bitter.

...Where is that GIF?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 08, 2014, 06:00:13 PM
[thatsracist.gif]
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stratos on January 09, 2014, 12:14:05 PM
I plan on doing that with my kids. Every few years I will introduce them to a new Nintendo system starting with NES and ending with a Wii. Around that time I'll just open the floodgates and let them play what they want.


Of course, them seeing new systems at their friend's house might throw a wrench into these plans but at least I have the first decade or so to try and pull it off. I figure I'll try to do it until around the age 15 and then tell them they are free to play/own the systems and games they want.


Plus there is the 'old is cool' mentality that could kick in. I know I did a temporary trade with a friend where I gave him my new N64 for an old Atari since I never got much time with it when I was younger so it had a mysterious cool factor.


I'd like to teach some appreciation for older games and the evolution the medium has gone through.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on January 13, 2014, 09:49:12 PM
Went to Vietnam, came back with a kick ass Phở recipe. I had a lot of phở over there and this recipe is easily one of the best I've tasted.

(http://img.photobucket.com/albums/v284/jackaman/IMG_0554_zpsab516cff.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 13, 2014, 10:29:16 PM
So what's the recipe?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on January 13, 2014, 11:15:39 PM
I see noodles, bean sprouts, mint, cilantro...but the real recipe probably tastes a lot better.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Dasmos on January 13, 2014, 11:46:29 PM
Vietnamese Phở Ba Serves 4

Ingredients
-200g sliced beef fillet
-400g of bone or chunk beef (for the stock)
-200g of rice noodles (glass noodles)
-100g of bean sprouts
-1 litre of water
-1/2 teaspoon of chilli paste (any will do, but I have a pretty dec recipe for this too)
-4 teaspoons of vegetable stock powder
-1 teaspoon of sugar
-4 star anise
-1 teaspoon of dried coriander or dried basil leaves or cinnamon stick
-2 inches of ginger crushed
-1/2 tablespoon of roasted crushed peanuts
-4 shallots
-1 tablespoon of vegetable oil
-2 tablespoons of lime juice
-2 tablespoons of fresh mint, coriander, basil (for garnish)

Method
Step 1: Making the stock
Add beef chunk or bones in a large pot with 2 teaspoons of the stock powder, 1/2 teaspoon of the sugar, ginger, dried coriander leaves (or basil or cinnamon), star anise, shallots and boiling water. Cook for 20 mins on high heat or simmer for an hour.

Step 2:
Marinate sliced beef fillet with chilli paste, 2 teaspoons of stock powder and a 1/2 teaspoon of sugar for a minimum of 30 minutes (maximum of 2 hours).

Step 3:
Place bean sprouts in each serving bowl. Soften rice noodles in boiling water for 20 seconds, drain then add on top the bean sprouts in the bowl.

Step 4:
Heat oil to medium hot, add marinated beef and cook for two minutes until the colour changes (or alternately you can just blanch the raw beef in in the broth once served, which is more commonly done in Vietnam and what I also prefer) then add on top of the noodles in the bowl.

Step 5:
When ready to eat add the strained broth to the serving bowl. Garnish with mint, coriander, basil, lemon juice and peanuts.

This is just your basic recipe, but it still tastes great. It's pretty open to interpretation and preference. I usually add a few vegies into the stock too, just stuff like carrots, bok choy and onions, that sort of thing. I've also chucked in a few more spices too, like coriander seeds or cloves. And obviously the longer you simmer the stock for the more flavoursome it'll be.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on July 09, 2014, 09:52:28 PM
^I need to add that to the OP

I also just made some Chicken Fettuccine Alfredo. Only I had to use what was already in the kitchen, so it was not my usual recipe at all....

Left-over rotisserie chicken (I usually season and cook my own chicken breast)
fresh broccoli (I've always used the frozen pre-cut ones)
1 Safeway garlic Alfredo sauce & 1 Bertoli roasted garlic alfredo sauce (I usually use 2x Bertoli Mushroom Alfredo)
The only thing that wasn't changed was that I used Fettuccine noodles.

Hope it turns out good.

Edit: finished results

(http://i.imgur.com/D8hFFNX.jpg)
Turned out pretty good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on July 12, 2014, 04:31:49 AM
Now I'm hungry.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BranDonk Kong on July 12, 2014, 09:17:31 AM
You can make your own Alfredo sauce pretty easily. Really if you want it as basic as possible you can just mix milk and cheese (Parmesan or even cream cheese), you can even throw in some mozzarella, a little salt and pepper, and heat it to boiling. If you really want some flavor, pour in some bacon grease too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on July 12, 2014, 05:49:27 PM
Garlic and mushrooms are a must in my opinion, as well as buttermilk.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on September 19, 2014, 08:00:33 PM
I got 2 new recipes to add up here

1: Smothered Pork Chops
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_182950.jpg)

2: Real Mac n Cheese
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140915_201317.jpg)

I have pics for #1 gotta see if I took step-by-step pics for #2.

I also successfully made gravy twice now. 1st time was with my smothered pork chops.

both recipes are pretty damn easy, especially the mac n cheese.
Title: Real Mac N Cheese - NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on September 19, 2014, 08:18:04 PM
Real Mac n Cheese


(none of that boxed Kraft crap in my house)



Ingredients:

Macaroni Noodles
Cheese - Cheddar mostly, shredded or cubed block, whatever blend you like
1 egg
Milk
Butter (I used Country Crock Spread)
Salt
Pepper
Paprika
Breadcrumbs (optional)

Step 0: Preheat oven to 375o
Step 1: Boil noodles in salted water. Noodles should have a nice flavor plain (if not add salt in w/ step 3).
Step 2: drain noodles and place them in oven safe container (I used a glass dish)
Step 3: Several scoops of butter mixed into noodles
Step 4: Crack egg, pepper, and pour a little milk into noodles and mix
Step 5: add several handfuls of cheese and mix into noodles
Step 6: add one more layer of cheese on top and sprinkle a generous coating of Paprika (breadcrumbs too if you want) on top of that
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140915_185743.jpg)

Step 7: Place in preheated oven, covered, for about 30-35 minutes, till cheese is all bubbly and melted - a crust should be forming around the edge.
check on it around 20-25 minutes (no stirring needed)

Let cool for about 5 minutes before serving (cheese is piping hot).
I like to top it off with a little sprinkle of pepper before I eat. and enjoy
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140915_201317.jpg)


edit: More Detail as requested
Quote
Macaroni Noodles (enough to fill whatever dish you are using - I used a 12x12 or 10x10 glass dish)
Cheese - Cheddar mostly, shredded or cubed block, whatever blend you like (I used about 4 medium handfuls of shredded cheddar and 2 small handfuls of a blend since I ran out of Cheddar - if you like it extra cheesy like me, that's plenty of cheese. you can add more or less to your liking)
1 egg (crack it right in)
Milk (add a little more than a splash, like you were making scrambled eggs)
Butter (I used Country Crock Spread - 1/4 to 1/2 a stick worth, double down if you're not using milk)
Salt (like you would for any boiled noodle you want flavored - if you didn't add enough during the boil, just add more when you mix in the milk, butter, egg, cheese)
Pepper (you can add this when you mix milk, butter, etc, but I also like to put some on top just before eating)
Paprika (a light coating across the top)
Breadcrumbs (optional - also a light coating across the top)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on September 19, 2014, 09:46:43 PM
Congrats on the gravy! It is so simple yet so hard to get it right.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on September 19, 2014, 11:04:04 PM
I made stewed chicken following my recipe out of this thread today (moments ago actually) and that gravy turned out good too.

I think I got this gravy thing down now.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ObbyDent on September 20, 2014, 08:55:08 PM
Thanks for the mac and cheese recipe! I didn't do paprika but the rest of it was very yummy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on September 20, 2014, 09:38:49 PM
Thanks for the mac and cheese recipe! I didn't do paprika but the rest of it was very yummy.

I'm glad you liked it. It's my mom's recipe, and it was the first time I ever made it.
One of my favorite dishes ever, so it was about time I learned to make it myself.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on October 01, 2014, 01:00:28 AM
Hey Black N Mild, do you have more accurate measurements for the Mac and Cheese? I wanted a friend to make it tonight, but she didn't want to because of the lack of measurements. We had a mac and cheese made with a bechamel instead which was quite good.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on October 01, 2014, 01:40:57 AM
I didn't really measure, but I can give guestimates.

will edit soon... or later.

edit:
Quote
Macaroni Noodles (enough to fill whatever dish you are using - I used a 12x12 or 10x10 glass dish)
Cheese - Cheddar mostly, shredded or cubed block, whatever blend you like (I used about 4 medium handfuls of shredded cheddar and 2 small handfuls of a blend since I ran out of Cheddar - if you like it extra cheesy like me, that's plenty of cheese. you can add more or less to your liking)
1 egg (crack it right in)
Milk (add a little more than a splash, like you were making scrambled eggs)
Butter (I used Country Crock Spread - 1/4 to 1/2 a stick worth, double down if you're not using milk)
Salt (like you would for any boiled noodle you want flavored - if you didn't add enough during the boil, just add more when you mix in the milk, butter, egg, cheese)
Pepper (you can add this when you mix milk, butter, etc, but I also like to put some on top just before eating)
Paprika (a light coating across the top)
Breadcrumbs (optional - also a light coating across the top)

That's a little more detail.

Sorry, I eyeball most of my cooking, as that's basically how some of these recipes were taught to me. "Just feel it out, tweak to your liking for next time."


I also made some Southern Red Rice I plan on sharing sooner or later. Whenever I get the motivation.
It was a first attempt, so it wasn't perfect looking, but it was still delicious.


I had to write the steps down for it (not too many measurements, sorry), so it will hopefully be easy to follow.
I think I took plenty of pics too.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on October 01, 2014, 12:55:15 PM
Measurements are the devil
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 02, 2014, 08:42:17 PM
I just made more Mac n cheese by my own review posted here, just popped it in the oven. Made ribs to go with it (pics when plated).

Shyguy, how did your Mac n cheese turn out?

Edit: (http://imgur.com/v62N3Ta.jpg)


edit2: Ribs were fall off the bone too.
go ahead, ask me how I cook my ribs. It's simple. and delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on November 03, 2014, 01:41:52 AM
Sorry, I need to get back to the Mac and Cheese. I did a white chicken chili recently that got some positive reviews though.

How do you do your Ribs, BnM?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 03, 2014, 11:29:14 AM
Season. Boil. Light re-season. Grill. Bake.

I'll flesh it or when I get to a computer

edit:
First I washed and seasoned up the meat on both sides. (2 ft rack of pork ribs)
salt, pepper, garlic powder, seasoned salt, paprika, minced onions, basil, lemon pepper seasoning (mostly chosen at random)
dropped it in a pot of boiling water for 30-40 minutes or until tender (all the flavor is boiled into the meat).

It then reapplied a light covering of seasoning on the meat side and place the rack meat side down on the hot grill for about 5 minutes per side. Gotta get those grill marks and a nice sear to the outside of the meat.

I then placed the meat in a sheet lined with foil, covered it with more foil and placed in a preheated oven (275o) for about 2-2 1/2 hours.

Ribs were falling off the bone and juicy as hell. I'm not really a sauce person, as I like to taste the meat, but sauce up as you see fit.


Of course, I've rubbed the meat straight up and thrown it on the grill on med/low heat for about 45 minutes and then into the oven for about another 1.5 hrs. and it also came out super tender. But it all comes down to preference.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on November 03, 2014, 12:22:52 PM
Season. Boil. Light re-season. Grill. Bake. Fry.

I'll flesh it or when I get to a computer
You missed a common cooking platform.  Fixed that for ya.

I'm interested in seeing how this actually works out.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 03, 2014, 01:36:06 PM
Season. Boil. Light re-season. Grill. Bake. Deep Fry.

I'll flesh it or when I get to a computer
You missed a common cooking platform.  Fixed that for ya.

I'm interested in seeing how this actually works out.

re-fixed that for you. ;)
Let me know how that turns out.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Ceric on November 03, 2014, 03:26:29 PM
Season. Boil. Light re-season. Grill. Bake. Deep Fry.

I'll flesh it or when I get to a computer
You missed a common cooking platform.  Fixed that for ya.

I'm interested in seeing how this actually works out.

re-fixed that for you. ;)
Let me know how that turns out.
Buttermilk Breading Baby with a White Gravy instead of BBQ Sauce.

Country Fried Ribs.  It WILL be the next big thang.  Mark my word on it or I'm not Shyguy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 03, 2014, 04:47:08 PM
I'd add it to my menu....

I swear that would be a hit in the South/SW (Texas all the way down to the east coast.)

We need to get a Food Truck.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on November 04, 2014, 01:55:31 AM
Been dabbling with some recipes now that I live by the sea. Making everything from mussels to crab, to octopus and whole fish. Can't get enough of it. Stuffed mushrooms with crab? Poke with octopus? Shrimp tacos? Whole fried snapper? Seared tuna steaks? Moules Frittes? Paella? **** yes.

Been cooking a lot of meat too. Roasted a whole leg of lamb the other day. Seared it on a pan, then threw it in the oven for about an hour at 425, then finished it on the grill. Best lamb ever.

Been using the rotisserie for chicken as well, but haven't gotten the spices just right. I usually just put a dry rub and call it a day when I grill but with a rotisserie, I feel it needs to be marinated. It turns out perfectly cooked and moist but lacks a lot flavor.

Speaking of which, I want to make some fried chicken. If anyone has some good recipes, let me know. I was thinking about marinating it in some buttermilk for a day, then coating it with a seasoned flour mixed. I'm an amatuer though, so let me know some tips!

Made some homemade pizza yesterday, from dough to sauce. They turned out amazing, especially the three cheese (mozzarella, asiago, and feta) pizza with thyme and sesame seeds and sumac (otherwise known as Za'atar). The other pizzas were margarita style and they were great too. I can share the recipes if anyone wants it.

Also been making soup. My favorite is peanut butter soup. It's basically a chicken broth (home-made), with a scoop or two of peanut butter, some ground chili powder, salt and lots of lime. It's easily the best soup, warm and thin. Perfect for appetizer or a snack with bread. You can also use it in PHO. Just make sure to add some fish sauce and thai basil.

Speaking of basil, I've stepped my salad and smoothie game up. Salads are good with vegetables, but with fruit and toasted nuts, it's way better. There's no comparison. Soy sauce, honey, a bit of coconut milk, a touch of chili, olive or sesame oil and lime make the ultimate salad dressing. As for smoothies, I've been making what I call "poop juice" and it's basically all you need to live. Toss in a blender two tomatoes, a banana, an avocado, a bunch of dark green leaves (like spinach or kale), frozen or fresh fruits like berries and pineapples. Pour in some mango juice, some carrot juice, and almond milk. Shake in a bit of salt, some chili powder, a few big leaves of thai basil, and finish it off with half a lime. Blend the hell out of it and enjoy. It should pick you right up in the morning, but if you need that extra boost DO NOT add coffee. I've tried it, and all that delicious flavor turned to ****. Just enjoy your coffee on the side.

What else? Been making desserts as well. Kunaafa....if you haven't had it, you are missing out. Easily one of, if not the best desserts ever made. There are so many different recipes, but if its not made with sweet cheese, like a mozzarella but sweeter, it's not the real deal. Because the real deal is fucking amazing. Make it for your girl if you're trying to impress because it is one of the easiest things to make and it tastes like God shat in your mouth.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 04, 2014, 02:42:51 AM
Re: frying chicken

I've done the buttermilk soak.
But I usually season my my flour, and then season my chicken over the flour before I roll it in that seasoned flour.
That way it doesn't seem like all the flavor was only on the outside.

Oh, and if you got recipes, pizza or whatever, please share them.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Fatty The Hutt on November 04, 2014, 01:10:33 PM
I got 2 new recipes to add up here

1: Smothered Pork Chops
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_182950.jpg)


I'm still waiting for this recipe, if you have time. Looks damn good.
I love this thread. Gotta add to it one of these days.
Title: Smothered Pork Chops
Post by: BlackNMild2k1 on November 04, 2014, 03:56:42 PM
Smothered Pork Chops

(detailed description to follow - just pics and basics for now)

Wash and season your chops
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_172544.jpg)

Lightly flour and fry
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_172935.jpg)

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_174832.jpg)

Chop Onions
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_173736.jpg)

after last chop is mostly done, remove from pan and drain some oil. fry up the onions. and begin making gravy*.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_182112.jpg)
*(add a scoop or two of flour slowly into oil and onions and mix till thick. and water to loosen and stir till smooth) Try to make enough for all your chops.

Add chops back to gravy and let simmer
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140909_183139.jpg)

Lay down bed of rice and serve
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/6e7fc985-2318-485b-adac-4d1913ad473e.jpg)
Title: Re: NWR's WorldWide Test Kitchen
Post by: Fatty The Hutt on November 04, 2014, 06:22:43 PM
Thanks, man!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 04, 2014, 06:42:42 PM
no problem.
I assume you know how to make gravy though, because that is the "hardest" part of getting it right.

I had previously been unsuccessful with gravy until recently, but now that I get it, it's pretty easy.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on November 05, 2014, 12:30:13 AM
Re: frying chicken

I've done the buttermilk soak.
But I usually season my my flour, and then season my chicken over the flour before I roll it in that seasoned flour.
That way it doesn't seem like all the flavor was only on the outside.

Oh, and if you got recipes, pizza or whatever, please share them.

Word.

And I will share the recipes once I remember to take some damn pictures while I'm cooking.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Stogi on December 10, 2014, 09:58:20 PM
BURGER ON CRESCENT BREAD

(http://i.imgur.com/jAGOYP5.jpg)

This is by far the best burger I've ever eaten. Here's what you need.

Burger:

Burger patties or ground beef/chuck shaped into patties
Crescent rolls (like the tube you bake, doesn't matter what brand, I use generic)
White onion
Mushrooms
Fresh greens
Sliced tomato

Sauce:

Plain all the fat Yogurt
Zaatar or its equivalent (thyme, sesame seeds, etc....if you don't have this in your kitchen, you're missing out. Check the nearest arab or indian grocery store).
A clove of garlic minced
Chili powder (if you want some heat)

Take your crescent rolls and split the roll into fourths. Each fourth is one side of the bun. Now lightly dust a rolling table with flour and roll those bad boys into 3" squares (or you can shape them by hand). Do that for as many burgers you're about to make and throw them in the oven.

Next chop up your onions and mushrooms and throw them in a lightly oiled hot pan. Dust them with a pinch of salt so they sweat. Saute them to your desired tenderness and turn the heat to low to keep them warm.

Next take a small bowl and add a few spoons of yogurt, a spoon of zaatar, a pinch of salt, the garlic and stir. Then set it in the fridge.

Now salt and pepper your patties and throw them on a hot pan. I don't know about you but I like to use a technique called not burning them. Cook to your desired preference (bloody - well done). Then pat them dry with a paper towel to get all that (delicious) fat off of them. (you can use the fat to saute your vegetables if you'd like....if you do, add a touch of vinegar to deglaze the pan)

Your bread should be ready by now. Take those bad boys out and the sauce from the fridge. Now build your burger. The order should look like this.

From bottom to top:
Bread
Sauce
Onions and mushrooms
Burger
Sauce
Greens
Tomato
Bread

Tweek it to your liking. I found what I think tastes the best (though I still experiment) so feel free to find yours; add cheese, put ketchup, throw some bacon on it. I can't imagine it tasting terrible because what makes this burger so good is the buttery sweet crescent bread.
Title: Southern Red Rice
Post by: BlackNMild2k1 on December 31, 2014, 07:18:57 PM
Southern Red Rice


Ingredients:
Smoked Sausage
Bacon Strips x3 or 4 strips, cut into smaller pieces
1/4 Onion (Chopped)
Garlic (minced, cloved and/or powdered)
Salt
Pepper
Oregano
Sugar (1.5 tbl spn)
Rice (2-3 cups)
1-2 small can of Tomato Sauce
Ketchup
BBQ Sauce (favorite kind)


Step 1 - Fry bacon in big pot.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_171037.jpg)

Step 2 - Just before Bacon is done, add sausage.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_171433.jpg)

Step 3 - Just before Sausage is done, drain excess oil and then add onions.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_171900.jpg)

Step 4 - When Onions are done, add garlic (minced or crushed) and let simmer for 1 minute.

Step 5 - Add tomato sauce
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_172433.jpg)

Step 6 - Fill small tomato sauce can with water 3 or 4 times, to add enough water for mixture in pot (with rice - to be added later) to simmer.

Step 7 - Use same small tomato sauce can to mix ketchup and BBQ sauce (about 2/3 of can full) then add to pot and stir.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_172529.jpg)

Step 8 - Season Mix (Garlic powder, salt, pepper, oregano, and sugar).
*Desired taste is almost sweet with hint of BBQ sauce*

Step 9 - Put top on the pot and let Mix simmer for 4-5 minutes

Step 10 - Wash Rice, add to pot and let cook w/ top on @ med/low heat till done.
(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20140926_174446.jpg)
Step 10.5 - Stir Frequently (http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/th_IMG_20140926_180638.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/IMG_20140926_180638.jpg.html)

Step 11 - Serve and Enjoy
edit: (http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/IMG_20141231_181641.jpg)
pic incoming. about to go make some now.

edit: I made some changes to the recipe I had written down before (mom's recipe).
I added leftover Xmas ham (diced up) and some bell peppers to the mix. Also added a second can of tomato sauce since I did 3 cups of rice, which means I also added another 1/4 can of ketchup and BBQ sauce with another 1/4 can of water to the pot.
I'll update with a finished product pic as soon as it's done.


(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/th_IMG_20141231_164815.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/IMG_20141231_164815.jpg.html) (http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/th_IMG_20141231_165619.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/IMG_20141231_165619.jpg.html) (http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/th_IMG_20141231_175623.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/IMG_20141231_175623.jpg.html)
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on February 25, 2015, 04:00:48 PM
I just want to amend my thoughts on frying chicken here:
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg602473#msg602473

what I do now that turns out really good is I take all the seasoning I'm going to use,
and I season my flour. mix it up pretty good,
then I season the chicken over the flour,
then I roll the chicken in the seasoned flour.
then drop them in the deep fryer.

I did chicken wings/drumlettes about a week ago and all I did was arrange the chicken in the fry basket and hold it over the pre-seasoned flour to season side A of all the pieces that fit in the basket. Then flip to side B and repeat. I then rolled it in the seasoned flour and placed it back in the basket which was then placed into the deep fryer.

I also keep the seasoning rather simple compared to before.

Garlic Powder, (seasoned and/or regular) Salt, Pepper, Onion Powder, Basil.

I do it this way so that the chicken meat and the fried skin both have flavor.
Title: Re: NWR's WorldWide Test Kitchen
Post by: Fatty The Hutt on March 12, 2015, 01:08:16 PM
I have made these burritos (http://talkbacker.com/talkbacker/talkbacker-burritos/id=21319) a couple of times now and they are really great. Highly recommended. It's not my recipe but it's damn good.

I will attempt a copy/paste of the recipe here too in case the link doesn't work. It can be finicky for some reason. The pictures and format won't work and all that but at least you will have the recipe.

Talkbacker Burritos[/size][/size][/color][/size][/font][/size][/color]
Talkbacker Burritos (aka Willard’s Incredible Burritos!)First things first: I’m not messing around here. These burritos take a long time to make and they demand care and attention to detail. And they will absolutely kick your ass when you eat them, so if you decide to try to make these for yourself, please, proceed with some fucking respect.  End preamble.Okay, this is a recipe that I have developed over a few years of trial and error. It started as a way of making a better frozen burrito — I used to eat a lot of frozen burritos before it occurred to me that they’re mostly disgusting. Many of the techniques I use/choices I make are most assuredly not what an actual chef or a cook would do. I don’t know what an actual chef would do. They probably never touch ground beef, for starters, and would certainly avoid any pre-packaged seasonings like the plague. It’s important to note too, that these are not meant to be authentic.  But, if you follow this recipe to the letter, I can pretty much guarantee that your taste buds will yell “hooray!”, and that’s all that counts.

YOU WILL NEED:
2 medium onions, variety optional (but Yellow work nicely)
Several cloves of garlic, depending on tolerance, up to an entire head
Some butter and some olive oil (and please, spend a couple of bucks on your olive oil, will ya?)
1 cup high-grade Basmati rice* (the cultural incongruity here is irrelevant)
750 – 1000 grams (1 1/2 – 2 lbs) extra-lean ground beef
2 cups chicken stock
2 cups V8
1/2 cup Guinness Draught (the remainder of the can is consumed by the chef as a bonus)
Hot sauce to taste. This can include Tabasco, Frank’s, or whatever you have on hand really. If you want to be fucking professional, however, you will get yourself some Cholula sauce.
La Costeña** Taquera sauce
1 can (546 ml) La Costeña Refried Pinto Beans
1 package Old El Passo Burrito mix. This must be the Burrito package. The Taco or Fajita ones will not do. I’ve tried them and they fail.
1 – 2 packages Casa Mendosa*** large flour tortillas (they come in packs of ten, and this recipe will yield approx 12-15 burritos)
1 tbsp (approx) chili powder
1 tsp brown sugar
Salt and pepper (fresh ground) to taste
Old cheddar cheese, shredded
*Getting good rice is important. I have had disastrous experiences with cheap grocery store “Basmati”. I recommend Elephant Brand first, followed by Suraj. Both good brands sold in distinctive burlap sacs. There are probably other fine brands if you ask around or know how to google things.
**La Costeña is a brand imported from Mexico that makes various canned and bottled Mexican convenience foods. They sit in the isle next to the Old El Paso, for less than half the price and more than double the quality. I highly recommend them.
***Casa Mendosa Large Flour Tortillas work far better than almost anything else.  Most wraps will break if you try to fold them.  These work beautifully.  If you cannot find them, I hope you know of another option.  Not all tortillas are created equal, I will tell you that.
Stage One: Rice
The rice will be a brighter shade of red than it appears to be in this photo. Camera phones.This is a quasi-Spanish rice that I invented in a fit of whimsy. I call it Willard’s Incredible Quasi-Spanish Rice. Preparation of the rice is a two-stage process. There is the rice itself, the preparation of which sounds odd but actually works, and secondly, there is a mix of onion and garlic that will be combined with the rice to arrive at the final product.
Start by adding one cup of rice to a medium-sized pot. Then, add 1 cup of chicken stock, 1 cup of V8, a smear of butter, 1 (very approximate) tbsp chili powder, and as much hot sauce as you think you can handle (salt is not necessary as it is typically present in the stock), and bring just to a boil. Immediately turn the burner as low as it will go and cover the pot (if it’s boiling too fiercely, give it a moment to simmer down before covering it to avoid a boil-over. This isn’t an issue on a gas stove, but might be on an electric or smooth-top). Leave it alone for 20 minutes, then remove from heat and let it sit without removing the lid. After 5 minutes, remove lid, and give it a good stir to mix it all up — a lot of the saucy mix mix will have settled on the top.
In the meantime, chop an onion as finely as your hands are capable. Also chop as much garlic as you feel you can reasonably stand. If you have any balls, you will chop at least 4 or 5 cloves, but there’s no shame in only doing 3 if you think you can’t handle it. Any less, and your burritos will begin to suffer, but I understand some people just hate garlic. In an absolute worst-case-scenario, I will permit you to use freeze-dried or minced garlic from a jar. Chop ‘em as fine as you can. Add these to a large skillet, and fry with a very liberal dose of olive oil and some butter (more olive oil than butter). I’m not really sure of the amounts as I always eyeball things, but use more than you would think you need. The reason for this is that you are transferring all of that garlic and onion flavour into the oil, and the oil will coat the rice when it’s ready. Fry this for a good 10 minutes or so on medium heat, along with a good dash of salt and and a heavy sprinkling of coarsely ground pepper. When it looks done (the onions are clear), add the rice. Mix well, and voila! Willard’s Incredible Quasi-Spanish Rice.
Stage Two:  Beef & Bean Filling
1) Beef and onion. So Willard. 2) The liquid stage. 3) Evaporate fully. 4) Add beans.Next is the beef and bean mix. Brown the beef in a large skillet, and by brown, I mean really fry the snot out of it. You don’t want grey meat. You want brown meat. Get it so you have little brown crusties of burnt meat goodness on the bottom. Then add your onion, garlic, fresh-ground pepper, salt, and continue to fry for a few minutes, until the onions soften up. Add 1 cup chicken broth, the Guinness, 1 cup V8, hot sauce, the Old El Paso Burrito mix, the brown sugar, and mix thoroughly. Simmer at medium heat. This will take a little time to simmer down, so drink the remainder of the Guinness and enjoy yourself. You want to evaporate out all of the liquid, especially since we’ve added the Guinness. I can’t tell you exactly what adding dark ale does to a dish, but it does something. However, that can be ruined by not boiling out all of the booze. So allow it to simmer until the mixture is firm. Turn off the heat, add the can of refried beans, and mix it all up. This might look a little unappealing, but it’s all going inside the burrito so that’s not an issue. And there you have your beef and bean mix.
Stage Three: Building Your Tasty Burrito
Keep the filling in the bottom half so it will fold, and don’t fill too full.Throw that sucker right on the flame, and get a thin layer of sour cream going.Now we make the actual burritos. Take your tortilla, and heat it up. You need to do this for two reasons: first, it makes it more pliable, and secondly, in the method I describe, it makes it taste better. If you have a gas stove, this works great, just turn on a burner and lay the wrap over it for a second or two, right over the flame, moving it around quickly to get it evenly warmed. A little bit of black is great, this will improve the flavour of the wrap quite a bit.  If you don’t have a gas stove, you can just use a pan. I don’t know how well that will work, though. I have a gas stove. (Although, I have had good results from a glass-top. Just lay it right on there and flip with a metal spatula after a moment.) Next, lay it flat and spread about a spoonful of sour cream evenly over the entire surface of the tortilla. This will act as the glue when we wrap it up. Now, in the bottom half of the tortilla, add about a quarter-cup of the beef and bean mixture, in a bit of an elongated shape (like a burrito!). Cover this with as much cheese as you like, followed by a little less rice than the amount of the beef mix that you added. Pour over a little taquera sauce (or whatever salsa you can find), and wrap it all up by folding the bottom half up and tucking it under, then folding in the sides, and completing the turn. Go ahead and make yourself a couple of these, and then plate ‘em up and nuke them for about a minute on high, to make sure the cheese is melted. Let sit for a minute, and then dig in, adding hot sauce as desired. You now have yourself some Talkbacker Burritos!All we need now is a musket and we’re ready for shenanigansA quick note here: If properly constructed, these burritos should be considered finger-food.  No fork required. They hold together quite nicely and should not spill any fillings out onto the plate.  Very nice if you plan on eating them whilst reading the Dojo.
Bon appétit!
[/color][/size][/font][/color][/size][/font][/size][/color]
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on March 12, 2015, 06:35:49 PM
Hopefully the burrito turns out better than that post...
Title: Re: NWR's WorldWide Test Kitchen
Post by: Fatty The Hutt on March 13, 2015, 11:30:17 AM
yeah yeah.
you try to be helpful...
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on June 06, 2015, 01:41:31 AM
I have made these burritos (http://talkbacker.com/talkbacker/talkbacker-burritos/id=21319) a couple of times now and they are really great. Highly recommended. It's not my recipe but it's damn good.

I will attempt a copy/paste of the recipe here too in case the link doesn't work. It can be finicky for some reason. The pictures and format won't work and all that but at least you will have the recipe.

Talkbacker Burritos

Talkbacker Burritos (aka Willard’s Incredible Burritos!)
First things first: I’m not messing around here. These burritos take a long time to make and they demand care and attention to detail. And they will absolutely kick your ass when you eat them, so if you decide to try to make these for yourself, please, proceed with some fucking respect.  End preamble.

Okay, this is a recipe that I have developed over a few years of trial and error. It started as a way of making a better frozen burrito — I used to eat a lot of frozen burritos before it occurred to me that they’re mostly disgusting. Many of the techniques I use/choices I make are most assuredly not what an actual chef or a cook would do. I don’t know what an actual chef would do.

They probably never touch ground beef, for starters, and would certainly avoid any pre-packaged seasonings like the plague. It’s important to note too, that these are not meant to be authentic.  But, if you follow this recipe to the letter, I can pretty much guarantee that your taste buds will yell “hooray!”, and that’s all that counts.

YOU WILL NEED:
2 medium onions, variety optional (but Yellow work nicely)
Several cloves of garlic, depending on tolerance, up to an entire head
Some butter and some olive oil (and please, spend a couple of bucks on your olive oil, will ya?)
1 cup high-grade Basmati rice* (the cultural incongruity here is irrelevant)
750 – 1000 grams (1 1/2 – 2 lbs) extra-lean ground beef
2 cups chicken stock
2 cups V8
1/2 cup Guinness Draught (the remainder of the can is consumed by the chef as a bonus)
Hot sauce to taste. This can include Tabasco, Frank’s, or whatever you have on hand really. If you want to be fucking professional, however, you will get yourself some Cholula sauce.
La Costeña** Taquera sauce
1 can (546 ml) La Costeña Refried Pinto Beans
1 package Old El Passo Burrito mix. This must be the Burrito package. The Taco or Fajita ones will not do. I’ve tried them and they fail.
1 – 2 packages Casa Mendosa*** large flour tortillas (they come in packs of ten, and this recipe will yield approx 12-15 burritos)
1 tbsp (approx) chili powder
1 tsp brown sugar
Salt and pepper (fresh ground) to taste
Old cheddar cheese, shredded

*Getting good rice is important. I have had disastrous experiences with cheap grocery store “Basmati”. I recommend Elephant Brand first, followed by Suraj. Both good brands sold in distinctive burlap sacs. There are probably other fine brands if you ask around or know how to google things.

**La Costeña is a brand imported from Mexico that makes various canned and bottled Mexican convenience foods. They sit in the isle next to the Old El Paso, for less than half the price and more than double the quality. I highly recommend them.

***Casa Mendosa Large Flour Tortillas work far better than almost anything else.  Most wraps will break if you try to fold them.  These work beautifully.  If you cannot find them, I hope you know of another option.  Not all tortillas are created equal, I will tell you that.

Stage One: Rice
The rice will be a brighter shade of red than it appears to be in this photo. Camera phones. This is a quasi-Spanish rice that I invented in a fit of whimsy. I call it Willard’s Incredible Quasi-Spanish Rice. Preparation of the rice is a two-stage process. There is the rice itself, the preparation of which sounds odd but actually works, and secondly, there is a mix of onion and garlic that will be combined with the rice to arrive at the final product.

Start by adding one cup of rice to a medium-sized pot. Then, add 1 cup of chicken stock, 1 cup of V8, a smear of butter, 1 (very approximate) tbsp chili powder, and as much hot sauce as you think you can handle (salt is not necessary as it is typically present in the stock), and bring just to a boil. Immediately turn the burner as low as it will go and cover the pot (if it’s boiling too fiercely, give it a moment to simmer down before covering it to avoid a boil-over. This isn’t an issue on a gas stove, but might be on an electric or smooth-top). Leave it alone for 20 minutes, then remove from heat and let it sit without removing the lid. After 5 minutes, remove lid, and give it a good stir to mix it all up — a lot of the saucy mix mix will have settled on the top.

In the meantime, chop an onion as finely as your hands are capable. Also chop as much garlic as you feel you can reasonably stand. If you have any balls, you will chop at least 4 or 5 cloves, but there’s no shame in only doing 3 if you think you can’t handle it. Any less, and your burritos will begin to suffer, but I understand some people just hate garlic. In an absolute worst-case-scenario, I will permit you to use freeze-dried or minced garlic from a jar. Chop ‘em as fine as you can. Add these to a large skillet, and fry with a very liberal dose of olive oil and some butter (more olive oil than butter). I’m not really sure of the amounts as I always eyeball things, but use more than you would think you need. The reason for this is that you are transferring all of that garlic and onion flavour into the oil, and the oil will coat the rice when it’s ready. Fry this for a good 10 minutes or so on medium heat, along with a good dash of salt and and a heavy sprinkling of coarsely ground pepper. When it looks done (the onions are clear), add the rice. Mix well, and voila! Willard’s Incredible Quasi-Spanish Rice.

Stage Two:  Beef & Bean Filling
1) Beef and onion. So Willard.
2) The liquid stage.
3) Evaporate fully.
4) Add beans.

Next is the beef and bean mix.
Brown the beef in a large skillet, and by brown, I mean really fry the snot out of it. You don’t want grey meat. You want brown meat. Get it so you have little brown crusties of burnt meat goodness on the bottom. Then add your onion, garlic, fresh-ground pepper, salt, and continue to fry for a few minutes, until the onions soften up.
Add 1 cup chicken broth, the Guinness, 1 cup V8, hot sauce, the Old El Paso Burrito mix, the brown sugar, and mix thoroughly.
Simmer at medium heat. This will take a little time to simmer down, so drink the remainder of the Guinness and enjoy yourself. You want to evaporate out all of the liquid, especially since we’ve added the Guinness. I can’t tell you exactly what adding dark ale does to a dish, but it does something. However, that can be ruined by not boiling out all of the booze. So allow it to simmer until the mixture is firm.
Turn off the heat, add the can of refried beans, and mix it all up. This might look a little unappealing, but it’s all going inside the burrito so that’s not an issue. And there you have your beef and bean mix.

Stage Three: Building Your Tasty Burrito
Keep the filling in the bottom half so it will fold, and don’t fill too full.
Throw that sucker right on the flame, and get a thin layer of sour cream going. Now we make the actual burritos. Take your tortilla, and heat it up. You need to do this for two reasons: first, it makes it more pliable, and secondly, in the method I describe, it makes it taste better.
If you have a gas stove, this works great, just turn on a burner and lay the wrap over it for a second or two, right over the flame, moving it around quickly to get it evenly warmed. A little bit of black is great, this will improve the flavour of the wrap quite a bit.  If you don’t have a gas stove, you can just use a pan. I don’t know how well that will work, though. I have a gas stove. (Although, I have had good results from a glass-top. Just lay it right on there and flip with a metal spatula after a moment.)
Next, lay it flat and spread about a spoonful of sour cream evenly over the entire surface of the tortilla. This will act as the glue when we wrap it up. Now, in the bottom half of the tortilla, add about a quarter-cup of the beef and bean mixture, in a bit of an elongated shape (like a burrito!).
Cover this with as much cheese as you like, followed by a little less rice than the amount of the beef mix that you added. Pour over a little taquera sauce (or whatever salsa you can find), and wrap it all up by folding the bottom half up and tucking it under, then folding in the sides, and completing the turn.
Go ahead and make yourself a couple of these, and then plate ‘em up and nuke them for about a minute on high, to make sure the cheese is melted. Let sit for a minute, and then dig in, adding hot sauce as desired. You now have yourself some Talkbacker Burritos!

All we need now is a musket and we’re ready for shenanigans

A quick note here: If properly constructed, these burritos should be considered finger-food.  No fork required. They hold together quite nicely and should not spill any fillings out onto the plate.  Very nice if you plan on eating them whilst reading the Dojo.

Bon appétit!

I fixed that for you. now we can read it.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on June 06, 2015, 05:44:50 AM
I came up with a good ass Tilapia recipe. I made it for the 2nd time tonite, and it was delicious both times.

I used tilapia fillets, some tomato basil spread, mayo, salt, pepper, and a little garlic.
put it over rice and it was so good.

I'll post details later.... maybe. I got pics too.

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/20150605_212001.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/20150605_212001.jpg.html)

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/20150605_210122.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/20150605_210122.jpg.html)

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/20150605_202441.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/20150605_202441.jpg.html)

(http://i29.photobucket.com/albums/c262/BlackNMild2k1/Mobile%20Uploads/20150605_202604.jpg) (http://s29.photobucket.com/user/BlackNMild2k1/media/Mobile%20Uploads/20150605_202604.jpg.html)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on June 07, 2015, 12:54:47 PM
mmmmmmm
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on June 07, 2015, 10:59:38 PM
The pics are in reverse, but the recipe is super simple.

salt and pepper the fish, lightly sprinkle some garlic on one side.

mix the Tomato Basil spread 50/50 with some mayo
spread mixture ontop of season filets.

bake in over @ 375 for 20 or so minutes, until done, and then serve.

quick, easy, delicious.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 19, 2016, 12:28:24 AM
I tried a Szechuan garlic pork stir fry recipe that turned out really well. I need to practice my stir fry more often.

(http://i91.photobucket.com/albums/k302/shyguy70/szechuangarlicpork_zpss5shlujt.jpg) (http://s91.photobucket.com/user/shyguy70/media/szechuangarlicpork_zpss5shlujt.jpg.html)

You cut the pork into 2 in by 1/4 in pieces, marinate it in baking soda, then toss it with rice wine and corn starch. make a sauce of sugar, soy sauce, chicken broth, fish sauce, ketchup, vinegar and sesame oil, slice up some shiitake mushrooms and celery, make a paste to flavor your oil from siracha, green onions and garlic, then get to stir frying!
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on January 19, 2016, 01:54:39 PM
I own a Breakfast Sandwich maker now. The eggs come out perfect. I should do an update for MCHamDamn!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on October 24, 2016, 04:04:57 AM
KFC Secret Recipe Revealed!!

Quote
The recipe reads:

11 spices — Mix with 2 cups white flour
1.) 2/3 Ts salt
2.) 1/2 Ts thyme
3.) 1/2 Ts basil
4.) 1/3 Ts oregano
5.) 1 Ts celery salt
6.) 1 Ts black pepper
7.) 1 Ts dried mustard
8.) 4 Ts paprika
9.) 2 Ts garlic salt
10) 1 Ts ground ginger
11) 3 Ts white pepper

The Tribune's food staff was quick to test the recipe and deduced that the "Ts" measurement is shorthand for tablespoon, not teaspoon. The verdict? The recipe "is the real deal." The only addition the group felt was necessary to add to make it perfect, was MSG — confirmed as an ingredient by a KFC spokesperson.

(Another publication has since declared that the recipe has "too much paprika" to be the KFC recipe, but we'll leave that for the home cooks to judge.)
http://www.sfgate.com/food/article/Recipe-for-KFC-s-fried-chicken-possibly-9180519.php (http://www.sfgate.com/food/article/Recipe-for-KFC-s-fried-chicken-possibly-9180519.php)
Title: Re: NWR's WorldWide Test Kitchen
Post by: ThePerm on October 24, 2016, 04:12:34 AM
I found a youtube video by one of Col.Sanders great grand nephew saying it was way off.


Also note, you got to pressure cook these things. If you want the skin to taste just right and have the right texture and want all the flavors to get up in that meat pressure cooking is essential.
Title: Crab and Shrimp Chowder
Post by: BlackNMild2k1 on December 11, 2018, 09:43:47 PM
Incoming recipe. 

Crab and Shrimp Chowder!!

(http://i64.tinypic.com/30k38mt.jpg)

also add some pepper, garlic powder, and flour* (* if needed).

This one is incredibly good and extremely simple.
---------------------------
1 Can of of soup serves 3-4 people - recipe stated below is based on 1 Family Size can of soup.


1) I like to chop up my shrimp so you have potential to get the shrimp in every bite. (Roughly about as much shrimp as crab)
(http://i63.tinypic.com/14t6cle.jpg)

2) Add can of soup, the shrimp, and 8oz of Heavy Whipping Cream (per family size can of soup) and bring to a boil

3) add seasoning: Old Bay Seafood Seasoning, Pepper and Garlic Powder
mix it all in and let cook for 15-20 minutes or so, stirring once in a while.

4) chop up the chunk crab bits, then add to the soup mix (can also add flour for thickening)
 (http://i68.tinypic.com/xp60ia.jpg)
Stir in, and let boil for another 5+ minutes - check flavor and season to taste

5) Serve and enjoy
(http://i67.tinypic.com/2nt8l5h.jpg)
add a little hot sauce for spice if need be
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on December 11, 2018, 10:42:59 PM
powder?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on December 12, 2018, 12:38:52 AM
yes. Garlic powder....

oh, and a little flour as well.
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on December 12, 2018, 01:46:07 AM
oh... chowder! I'm tired and need to go to bed. It looks good!
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on January 25, 2019, 12:08:18 AM
I'm really liking this Instant Pot I bought.

I made a Honey Glazed Ham that turned out amazing
I made Pot Roast that was pretty damn good (1st recipe attempted, I need to tweak it a little next time)
I made a Lemon Chicken that turned out really good
I made some BBQ Ribs that literally fell off the bone.... almost couldn't get them out the pot
and tonight I just made some Hong Kong Pork Shoulder over rice (a rice bowl!!!)
OMG, it was fucking delicious.

I really should have taken a pic of tonights meal. I so damn full right now, it's unhealthy.
Even my daughter went back for seconds.... neither of us finished it though. LOL it was too much, but so good.

Anyone else got or use an Instant Pot/Pressure Cooker?
Title: Re: NWR's WorldWide Test Kitchen
Post by: ShyGuy on January 25, 2019, 12:12:16 AM
I've been curious about getting one. My cousin bought a air fryer combo one and I need to try his out sometime.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 30, 2019, 05:01:53 PM
I came back in here to double check a recipe and damn, Tinypic is gone... Photobucket is blurred, which means so many either missing or ugly pics now :(

Edit :photobucket still shows the pics on my phone. They are blurred on the computer tho.
Title: Ramen Noodles Recipe tweaks
Post by: BlackNMild2k1 on November 21, 2020, 09:23:23 AM
I decided to experiment with some ramen recently, try something new, and utilize the ingredients in my cabinets and fridge to make a flavorful soup.

What I tried I liked, so I thought I would share it.

First of all, I started using chicken or beef broth to replace most of the water to boil the noodles in.

in later attempts, I started using cream of chicken soup, cream of mushroom soup, or cream of mushroom & chicken soup to thicken up and flavor the soup more.

I'm of course still doing all the usual stuff, like adding a varied mix of veggies and meats like:
mushrooms, onions, green onions, carrots, celery, bok choy, minced garlic, chopped/sliced/shredded chicken, pork, steak

I'm also seasoning the the mix before adding the noodles with mostly pepper, garlic powder, minced onions, oregano, and whatever other seasonings sound good for specific flavors or added spice.

(as of now, I still use the seasoning packet that it comes with since I don't use any salt, but I'm sure it's still pretty good without it if I just salted the mix myself)

But I also like to crack an egg into the soup about 1 minute before done.

other ingredients that I've seen my girl use in her soup includes:
broccoli, cauliflower, potatoes

any other stuff you all would recommend trying in the ramen mix?
Title: Happy Thanksgiving NWR
Post by: BlackNMild2k1 on November 26, 2020, 02:10:35 PM
Incoming recipe. 

Crab and Shrimp Chowder!!

also add some pepper, garlic powder, and flour* (* if needed).

This one is incredibly good and extremely simple.
---------------------------
1 Can of of soup serves 3-4 people - recipe stated below is based on 1 Family Size can of soup.


1) I like to chop up my shrimp so you have potential to get the shrimp in every bite. (Roughly about as much shrimp as crab)

2) Add can of soup, the shrimp, and 8oz of Heavy Whipping Cream (per family size can of soup) and bring to a boil

3) add seasoning: Old Bay Seafood Seasoning, Pepper and Garlic Powder
mix it all in and let cook for 15-20 minutes or so, stirring once in a while.

4) chop up the chunk crab bits, then add to the soup mix (can also add flour for thickening)
Stir in, and let boil for another 5+ minutes - check flavor and season to taste

5) Serve and enjoy
add a little hot sauce for spice if need be


I'm about to make this again, but switch it up a lil bit.
Gonna chop up some yellow potatoes and add a corn salad to give it a lil bit of a different texture.

I'll let you all know how it turns out.

edit: Also HAPPY THANKGIVING NWR Fam

Anyone care to post pics of their turkey this year?
maybe even a recipe on how you prepped/cooked it?
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on November 27, 2020, 01:44:29 AM
Fyi, the potatoes and the spicy corn salad were the prefect additions to this recipe.
Title: Re: NWR's WorldWide Test Kitchen
Post by: BlackNMild2k1 on December 02, 2020, 02:13:27 PM
So how'd all your turkeys turn out!!?

(https://i.imgur.com/vUJgFRb.jpg)

What did you all make for Thanksgiving?

(https://i.imgur.com/rK7TnH7.jpg)