just a lil multi-purpose breading,

Fine breadcrumbs, fresh Parsley(and any other herbs u want_ Pomery Mustard, Cracked Black Pepper, and Clarified butter for a nice Colour, and to make it crunchier.

and when breading, use a mixture of French's Prepared Mustard, and Pommery Mustard.

great on Chicken and Salmon.

___________________
Epicsketch Inc: our nightly exploits would be a humorous diversion that would magically transmute the dreary workaday world into a fanciful realm of zany hijinks

remember: DO*EPIC*SHIT! always
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quote:

Originally posted by Halycon just a lil multi-purpose breading, Fine breadcrumbs, fresh Parsley(and any other herbs u want_ Pomery Mustard, Cracked Black Pepper, and Clarified butter for a nice Colour, and to make it crunchier. and when breading, use a mixture of French's Prepared Mustard, and Pommery Mustard. great on Chicken and Salmon.

i do something quite similar with chicken, i throw some garlic salt in there too

i'll post my recipe for honey garlic ribs tomorrow as soon as i look for my recipe book

___________________
They're all crazy. Even you. You're all...crazy."
"Even me?" she said.
I thought, "Oh right, if I categorically eliminate all other people, it's just me and her. She'd like that.
"Especially you" I said.
"You are virtually the ring leader, the way I see it."
Then, I blew out the candle.

quote:

Originally posted by MikeyN i do something quite similar with chicken, i throw some garlic salt in there too i'll post my recipe for honey garlic ribs tomorrow as soon as i look for my recipe book

why use garlic salt, when fresh garlic is just as simple to puree. or u can go one step further and roast the garlic to carmelize the sugar in there and make it sweeter.

___________________
Epicsketch Inc: our nightly exploits would be a humorous diversion that would magically transmute the dreary workaday world into a fanciful realm of zany hijinks

remember: DO*EPIC*SHIT! always
<script type="text/javascript" src="http://twibbon.com/embed/Daffodil-Month-2012"></script>

ooooops, forgot to mention i bread the chicken with all that, and fry it in a pan with olive oil and a few (minced) cloves of garlic, i might throw some onion in there too

___________________
They're all crazy. Even you. You're all...crazy."
"Even me?" she said.
I thought, "Oh right, if I categorically eliminate all other people, it's just me and her. She'd like that.
"Especially you" I said.
"You are virtually the ring leader, the way I see it."
Then, I blew out the candle.

quote:

Originally posted by Halycon why use garlic salt, when fresh garlic is just as simple to puree. or u can go one step further and roast the garlic to carmelize the sugar in there and make it sweeter.

I just drooled a cup of drool!! caramelized garlic or onions! *food orgasm*

___________________
Just surrender yourself to the rhythm,
With your hands up in the sky,
Feel the energy deep inside your system
And leave this world behind...

I just took out a loaf of banana bread from the oven and it smells so delish, I thought I'd share the easy recipe..

2 bananas
1/2 cup sour cream
1/4 cup butter or marg
1 cup sugar
2 eggs
2 cup flour
1 tsp soda & 1 tsp baking powder
pinch of salt
some vanilla extract

Combine the dry ingredients. Mash up banana with the sour cream.
In separate bowl, mix butter with sugar til creamy, add in eggs and mix for few more minutes. Stir in the mashed banana and finally the flour mixture. Bake at 350 for about 50 min and voila.

___________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We love
we leave
we take
we give

release yourself ... it's a big sky!

quote:

Originally posted by rabbitjoker I made this tonight - but didn't have any concenced soup - so I used the ready-to-serve soup... BAD NEWS. The ready-to-serve is WAY too watery. Its almost like a soup.

to combat this problem, u could always thicken the soup naturally through reduction, or cook up a roux, or Riceflower/ all purpose flower + water slurry and let cook out till it's thick enough.

but personally, i'd go with the reduciton method. when u reduce a soup or a stock by half, u get double the flavor.

: Side note: for this reason, when making a soup, stock or sauce, u shouldn't really season too much at the beginning, other wise you'll have a bit of a salty taste, just a pinch should do, then just before you finnish, Adjust the seasoning :/ Side Note:

remmeber u should taste the EFFECTS of Salt.. not the salt itself.

quote:

Originally posted by FunkyCrew I just drooled a cup of drool!! caramelized garlic or onions! *food orgasm*

yeah i agree. personally, red onions are my favorite for camerlizing, i find them sweeter, wether sauteed off, flowered and deep fried. or even better GRILLED, and put on a sandwhich..

damn now im hungry >.<

___________________
Epicsketch Inc: our nightly exploits would be a humorous diversion that would magically transmute the dreary workaday world into a fanciful realm of zany hijinks

remember: DO*EPIC*SHIT! always
<script type="text/javascript" src="http://twibbon.com/embed/Daffodil-Month-2012"></script>

mmmmm ja volim cevapcici!!!!

quote:

Originally posted by SgtFoo Does anyone know the recipe for that "Pork Pueblo" (name?) recipe from the movie "Once Upon a Time in Mexico"? I remember trying it once... was REALLY DAMN TENDERLICIOUS pork!!! Strangely enough I had the urge to shoot the chef once finished meal. hhhmmmmmm

hell yeah sgtfoo!

Robert Rodriguez on Puerco Pibil!




5T whole annato seeds 2t whole cumin seeds
1T peppercorns
8 whole allspice seeds
1/2t whole cloves

Grind the above in a spice mill/coffee grinder.

2 habanero chiles, stems and seeds removed, chopped
1/2 cup orange juice
1/2 cup white vinegar
2T salt
8 cloves garlic

Combine the above with the spice mix in a blender, and puree.

Juice of 5 lemons splash tequila 5 pounds pork butt, cut into 2-inch cubes Combine all ingredients in a zip-top bag and mix well. Line a 9x13 pan with banana leaves; add the pork mixture; fold over the leaves to cover, then cover tightly with foil. Bake 4 hours at 325; serve over rice.

quote:

Originally posted by PurpleHaze mmmmm ja volim cevapcici!!!!

spray beer on them when you have them on the grill and they become a million times better

___________________
They're all crazy. Even you. You're all...crazy."
"Even me?" she said.
I thought, "Oh right, if I categorically eliminate all other people, it's just me and her. She'd like that.
"Especially you" I said.
"You are virtually the ring leader, the way I see it."
Then, I blew out the candle.

quote:

Originally posted by PurpleHaze mmmmm ja volim cevapcici!!!!

The best cevapi are in Bosna. Travnik in Bosna to be specific has the best.

Cevapi made in Croatia are MEH.. compared to cevapi made in Bosna....NO COMPARISON!

my girlfriends and i made this, but i don't know how many guys would appreciate it. i never understood chocolate as an aphrodisiac until half way through this meal when i seriously felt high. i recommend starting with musk melon wrapped in pruscitto and fresh italian bread dipped in olive oil and a balsamic vinegar reduction, and then serving caesar salad with figs with the main course or after.

Penne Al Cioccolato with Anchovies
• 1 lb. penne rigate pasta
• 3 Tbsps extra virgin olive oil
• 2 x cloves cloves garlic, chopped
• 2 x dash dry chili peppers, crushed
• 8 x anchovy fillets, finely chopped
• 2 cups fine dark chocolate containing at least 70% cocoa, chopped
• 1/2 cup bread crumbs, finely grated
• a small bunch fresh parsley, chopped

Directions:
1. Cook the penne in a pot of boiling salted water. While pasta is cooking, make the sauce.
2. In a saucepan heat up olive oil. Gently sauté garlic, add chili peppers and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chocolate. When the chocolate has melted, add the breadcrumbs.
3. Drain the pasta just before the al dente stage and add to the saucepan. Add parsley and mix together well for a few seconds so that the pasta and the sauce are well amalgamated. Serve immediately.