Recipes, experiments, fucked up kitchens

[Deleted]

Dec 1, 2016 22:55:57 GMT grandpaTJ said:

Hey Carbs, here is some made from scratch Pizza, using honey an yeast in my dough, light an airy, topped with moz, romano and asiago,
and some sharp cheddar.
Onion, peppers, hand chopped baby Bella mushrooms

Sauce the crust, add veggies, give good shake of the grated Romano. Pop in oven for about 12 minutes to get crush going good

Then put on light layer of Mozarella, then hamburger, hot Italian Sausage (hand made by Graziano bros) then pepperoni and another
couple handfuls of the asiagio/moz mix top with shake of Romano for nice "brown an slightly crunchy crust.

Sauce is mine modified from an old Spaghetti/lasagna sauce recipe. Since it cooks overnight an into the next day, the sauce

I bag for pizza, lasagna an spaghetti and freeze, normally make about 2 gallons at a time.

 

I'm making my own tonight, but that looks seriously tasty Gramps. Do you have a recipe for your sauce that you'd be prepared to share?

[redcase]

So , cheesecake update. Got the proper Philly cheese and made it. Tiny problem though, got a few cracks in it. Think I overheat it with the eggs in. Water bath wasnt properly done too i think. Fashioned one with some aluminium foil so the water spilled out. Still tastes delish but the whole crack issue pissed me right off.

[Deleted]

Dec 2, 2016 15:58:07 GMT redcase said:

So , cheesecake update. Got the proper Philly cheese and made it. Tiny problem though, got a few cracks in it. Think I overheat it with the eggs in. Water bath wasnt properly done too i think. Fashioned one with some aluminium foil so the water spilled out. Still tastes delish but the whole crack issue pissed me right off.

Cheesecake without cracks is a proper artform. I've made several and never avoided it to be honest. Luckily the taste was good though.

[grandpaTJ]

Aye I'll have to dig it up, I have some running around to dok soon as I get back I'll post it

[king nothing]

Not from my kitchen but Reds in Manchester. Swine fries. Normal fries, sweet potato fries, pulled pork, salsa, fresh jalapeño's,cottage cheese, Jack cheese.
Beautiful.

[RAZ]

a week ago or so i was saying to my girl that i would love to have a sandwich maker, one of these contact grills. despite the agreement that we will not buy kitchen machines or accessories to each other for christmas its exactly what i got from her

now i got this superb sandwich maker...yeeeeha!
you guys have any great ideas for toasts or sandwiches? i prefer the veggie version.

[DiegoRed]

Dec 28, 2016 17:07:51 GMT RAZ said:

a week ago or so i was saying to my girl that i would love to have a sandwich maker, one of these contact grills. despite the agreement that we will not buy kitchen machines or accessories to each other for christmas its exactly what i got from her

now i got this superb sandwich maker...yeeeeha!
you guys have any great ideas for toasts or sandwiches? i prefer the veggie version.

I have one as well. I suggest not putting lettuce on until after it is cooked, makes the lettuce limp and cooks out the flavor. Also, I recommend mixing cheddar, swiss etc. With cream cheese. Helps for gooey melted cheese quicker. I found that the bread would toast before the cheese would melt on mine. That trick fixed it. Oh, and make your own mustard. The interwebs has all kinds of tricks for killer paninis.

[RAZ]

Dec 28, 2016 17:46:47 GMT DiegoRed said:

Dec 28, 2016 17:07:51 GMT RAZ said:

a week ago or so i was saying to my girl that i would love to have a sandwich maker, one of these contact grills. despite the agreement that we will not buy kitchen machines or accessories to each other for christmas its exactly what i got from her

now i got this superb sandwich maker...yeeeeha!
you guys have any great ideas for toasts or sandwiches? i prefer the veggie version.

I have one as well. I suggest not putting lettuce on until after it is cooked, makes the lettuce limp and cooks out the flavor. Also, I recommend mixing cheddar, swiss etc. With cream cheese. Helps for gooey melted cheese quicker. I found that the bread would toast before the cheese would melt on mine. That trick fixed it. Oh, and make your own mustard. The interwebs has all kinds of tricks for killer paninis.

Aye,same here.my bread gets toasted before the cheese melts.so today i tried exactly what you wrote,mixing the cheese.worked perfectly.
I always love some onion with red paprika powder on top of the cheese,its a great mix.or using some pineapple instead of onions.

Have to finally make my own mustard.i'm a huge mustard fan since i tried the original dijon.

[Deleted]

Gammon and mozzarella is the shit.

Must start eating healthy though. Was meant to be trying to cut weight before this Xmas period. Gonna be even bloody harder now.

[CaajScot]

I love winter time as the wife then makes more of her homemade soup, warms the old belly up, potatoes, red lentil, turnip, onions etc  I have had two bowls full already. 

[Deleted]

I've eaten far too much rich food over the last 5 days, not had a proper shit since xmas day.

So had a day off it today, to give my stomach a rest. Made a light couscous and smoked salmon salad for tea. Enjoyed it but back to gorging on shit tomorrow.

[Deleted]

Pigged out hungover yesterday, still rough and still can barely move. Eaten way too much. Reckon if you stick a pin in me I'd end up miles away somewhere.

[grandpaTJ]

All purpose red sauce (Spaghetti, Lasagna, pizza)

2 medium onions, cut into large pieces
6 peeled garlic cloves
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 Large (28oz) cans whole crushed tomatoes (during season, get garden fresh and peel an crush them yourself
for very best sauce, when I do this I will triple the recipe and freeze the sauce in well sealed containers.)
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
6 sweet Italian sausages


If you have food processor puree the onion and garlic until finly
chopped, if no processor fine chop by hand

Cut sausages into 1 inch pieces

Heat the olive oil in large dutch oven (or heavy ovenproof pan)
over med-hi heat and then throw in the onion and garlic sausage mixture
along with 1/2 teaspon of salt, and cook until the water is evaporated
and the mix and sausage is starting to brown. (about 10-12 minutes).

Add the tomato paste, oregano and red pepper flakes, cook until
slightly darker in color, about 3 more minutes.

Add 1/2 cup water and cook, scraping up the browned bits from the
bottom of the pot.
Add the crushed tomatoes and all juices, along with 1 cup of water,
and stir to combine. Then stir in basil and the 1tsp salt and the
black pepper and bring to simmer and cook at low simmer for at least
3 hours, stirring occasionally until you are ready to serve it.

I have Braciole and Meatball recipe that I serve for dinners
with spaghetti an this sauce

I generally make a double or even triple batch of this sauce
to freeze and give to friends and keep for meals.

**I set aside sauce without sausage in it for my homemade pizza
and also for a kids favorite snack (hoagie pizza)

For lasagna, thaw a bag of the frozen sauce and brown some burger,
put it in sauce an cook for a while, then use for layering Lasagna
I like to put a layer of fresh spinach and moz along with sauce in
the layers of lasagna. The spinach really takes it to a new level.

[WhatsTheMata]

And a late Christmas recipe called Rabanada that's traditional in both Brazil and Portugal during this time of the year.

INGREDIENTS

1 medium sweet baguette or 1 medium sourdough baguette
3 large eggs
3⁄4 cup sweetened condensed milk
6 tablespoons whole milk
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon kosher salt
1⁄2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1⁄4 teaspoon ground cinnamon
3-4 cups vegetable oil (for frying, estimated)
DIRECTIONS

Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.

Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.

Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.

Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).

Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.

As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

[DiegoRed]

Dec 28, 2016 18:10:46 GMT RAZ said:

Dec 28, 2016 17:46:47 GMT DiegoRed said:

I have one as well. I suggest not putting lettuce on until after it is cooked, makes the lettuce limp and cooks out the flavor. Also, I recommend mixing cheddar, swiss etc. With cream cheese. Helps for gooey melted cheese quicker. I found that the bread would toast before the cheese would melt on mine. That trick fixed it. Oh, and make your own mustard. The interwebs has all kinds of tricks for killer paninis.

Aye,same here.my bread gets toasted before the cheese melts.so today i tried exactly what you wrote,mixing the cheese.worked perfectly.
I always love some onion with red paprika powder on top of the cheese,its a great mix.or using some pineapple instead of onions.

Have to finally make my own mustard.i'm a huge mustard fan since i tried the original dijon.

You can put anything on a panini.  I did one with bacon macaroni and cheese for a laugh.  It turned out great. Pineapple, teriyaki, chicken, and cabbage is ace as well.