Author Topic: NWR's WorldWide Test Kitchen  (Read 168839 times)

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Offline BranDonk Kong

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Re: NWR's WorldWide Test Kitchen
« Reply #325 on: November 19, 2012, 09:55:46 PM »
Make some fried zucchini home slice. Get some panko up in this bitch.
I think it says on the box, 'No Hispanics' " - Jeff Green of EA

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #326 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.

Offline MegaByte

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Re: NWR's WorldWide Test Kitchen
« Reply #327 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.
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #328 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*


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.



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



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



about 20 minutes into the bake, I decided to place sliced tomatoes with a sprinkle of basil
ontop of one of the stuffed zucchinis


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).

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #329 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.

Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #330 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!

Offline BranDonk Kong

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Re: NWR's WorldWide Test Kitchen
« Reply #331 on: November 20, 2012, 06:19:46 PM »
Holy **** BNM wash that pot!
I think it says on the box, 'No Hispanics' " - Jeff Green of EA

Offline BranDonk Kong

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Re: NWR's WorldWide Test Kitchen
« Reply #332 on: November 20, 2012, 06:20:06 PM »
And then call Paul Ryan over for a photo op.
I think it says on the box, 'No Hispanics' " - Jeff Green of EA

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #333 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;

Offline Dasmos

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Re: NWR's WorldWide Test Kitchen
« Reply #334 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.

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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #335 on: February 22, 2013, 06:43:57 AM »
I'd applaud if it were for scientific reasons.
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Offline Ceric

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Re: NWR's WorldWide Test Kitchen
« Reply #336 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.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #337 on: February 23, 2013, 12:19:17 PM »
Cook cheap but delicious:

Beans
Rice
Potatoes
Chuck Roast

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #338 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.
NWR has permission to use any tentative mockup/artwork I post

Offline TJ Spyke

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Re: NWR's WorldWide Test Kitchen
« Reply #339 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).
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #340 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.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #341 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?

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #342 on: February 24, 2013, 02:00:23 PM »
I just made another Breakfast Pizza.
It was soooooo yummy!!




Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #343 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.
NWR has permission to use any tentative mockup/artwork I post

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #344 on: February 24, 2013, 04:43:32 PM »
I want some details! Can you give out a recipe? Secret tips and tricks?

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #345 on: March 04, 2013, 12:44:52 AM »
I finally went out seasoning shopping and decided to make some more fried chicken



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:
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.


Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #346 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....


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.


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.
« Last Edit: July 01, 2013, 02:26:25 AM by BlackNMild2k1 »

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #347 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.

Offline Fatty The Hutt

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Re: NWR's WorldWide Test Kitchen
« Reply #348 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.
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Offline Ceric

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Re: NWR's WorldWide Test Kitchen
« Reply #349 on: July 05, 2013, 09:02:05 PM »
Made my First Cheese cake.  I post it hear but it cracked and was really dense.
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