Good morning!
Share your recipes...
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lokie
Well-Known Member
PizzaMan5000
Well-Known Member
My touch is insisting that you NEVER fry two burgers in a single pan... Otherwise it's flavorless and greasy.
the recipe taught me to SMASH burgers, and to steam my buns.
Celts are here
Well-Known Member
We sell Kobe in work,I work in a high end shop danny Glover and joe satriani,robin Williams ex wife few others people buy meat from me lol
Celts are here
Well-Known Member
Anyone like curry this is my lockdown curry
Here’s a good one
1 large potato diced
Any kind of peppers you like,red green yellow,hot peppers
Meat I like to use skirt steak,put you can use anything because your going to slice it super thin
Large onion
6 gloves of garlic ,you don’t have to use 6 cloves but it is good for you.
Big tablespoon of peanut butter crunchy if you have it.
If you can’t eat nuts leave it out
1 tin/can of coconut milk
Beef stock
Some form of curry paste
Salt and pepper to taste,you like it sweet teaspoon of sugar
Flour what ever kind you have in the cupboard it’s just for coating the meat
Get some flour out a little bit of salt and pepper in it
Put meat in and coat your meat
hot frying pan/skillet depends what part of the world you come from lol
meat in pan brown it off a bit,meat out don’t worry about anything sticking to the bottom of the pan that’s the good stuff
Garlic onions peppers potato in the pan cook them off a bit,don’t worry about the spud still being hard
Meat back in cook for couple of minutes
Add beef stock peanut butter curry paste ,let cook for a couple of minute,throw the can of coconut milk in and slow cook for 20 minutes make sure you scrape the goodness off the bottom of the pan while cooking this will be your thickener
You can thank me later,
Serve with what ever you want,rice,chips/fries
if you think it’s to thick ad little bit of water
good luck
Here’s a good one
1 large potato diced
Any kind of peppers you like,red green yellow,hot peppers
Meat I like to use skirt steak,put you can use anything because your going to slice it super thin
Large onion
6 gloves of garlic ,you don’t have to use 6 cloves but it is good for you.
Big tablespoon of peanut butter crunchy if you have it.
If you can’t eat nuts leave it out
1 tin/can of coconut milk
Beef stock
Some form of curry paste
Salt and pepper to taste,you like it sweet teaspoon of sugar
Flour what ever kind you have in the cupboard it’s just for coating the meat
Get some flour out a little bit of salt and pepper in it
Put meat in and coat your meat
hot frying pan/skillet depends what part of the world you come from lol
meat in pan brown it off a bit,meat out don’t worry about anything sticking to the bottom of the pan that’s the good stuff
Garlic onions peppers potato in the pan cook them off a bit,don’t worry about the spud still being hard
Meat back in cook for couple of minutes
Add beef stock peanut butter curry paste ,let cook for a couple of minute,throw the can of coconut milk in and slow cook for 20 minutes make sure you scrape the goodness off the bottom of the pan while cooking this will be your thickener
You can thank me later,
Serve with what ever you want,rice,chips/fries
if you think it’s to thick ad little bit of water
good luck
tyler.durden
Well-Known Member
Looks tasty. Are you trying to curry favor with us with your yummy recipes?
Celts are here
Well-Known Member
I’m. Saving this forum one curry at a time
xtsho
Well-Known Member
Banh Mi
Banh Mi is just a Vietnamese sandwich that can be made from a variety of ingredients. I usually make it with beef but most recently I used pork.
The pork was marinated with lemongrass, garlic, fish sauce, palm sugar, soy sauce, and black pepper then grilled to get a slight charring.
The bread is really important which is why I make my own.
The fillings can be whatever you want but traditionally meat, cilantro, onions, sliced peppers like jalapeno or serrano, cucumber which I didn't use this time, Do Chua "pickled carrots and daikon" and mayonnaise which I never use. I make it the way I like it.
Just get everything ready and then assemble the sandwiches and eat. I make the Do Chua the day ahead of time if I remember but it can be made just a few hours ahead of time.
Banh Mi is just a Vietnamese sandwich that can be made from a variety of ingredients. I usually make it with beef but most recently I used pork.
The pork was marinated with lemongrass, garlic, fish sauce, palm sugar, soy sauce, and black pepper then grilled to get a slight charring.
The bread is really important which is why I make my own.
The fillings can be whatever you want but traditionally meat, cilantro, onions, sliced peppers like jalapeno or serrano, cucumber which I didn't use this time, Do Chua "pickled carrots and daikon" and mayonnaise which I never use. I make it the way I like it.
Just get everything ready and then assemble the sandwiches and eat. I make the Do Chua the day ahead of time if I remember but it can be made just a few hours ahead of time.
xtsho
Well-Known Member
I haven't had crawfish in years. Used to catch buckets of them on a few of the coastal rivers here in Oregon. They were smaller than what you'd find in other bodies of water but they came from nice clean water. We used to see the commercial guys on the Willamette river when we were wakeboarding. I wouldn't eat any caught from that water but apparently there's a commercial market for them. As a kid we'd catch them in creeks using a piece of string and some bologna. That was back when kids actually went outside to play and weren't glued to their Xbox or changing the world on facebook.
But red beans and rice is on the menu for tomorrow. Thanks for the reminder.
raratt
Well-Known Member
There are plenty big ones around here because of the rice fields, not many this time of year though. There is a commercial place up the valley from us.
California Crawfish
California Crawfish sells live crawfish to restaurants and wholesalers. The species is red swamp, also found in Louisiana.
www.californiacrawfish.com
xtsho
Well-Known Member
There is a crawfish festival in Tualatin Oregon that has been going for 50-60 years. They used to get them out of the Tualatin river but it's a nasty green slow moving river. The green is from all the algae due to agricultural runoff. They also discharge treated sewage into the river. So nobody wants to eat anything that comes out of it. What's sad is that the headwaters of the Tualatin river start on the eastern slopes of the coast range and traverse for miles before flowing into the Willamette river. It starts crystal clear and as it winds through farmland and cow pastures it gets pretty nasty from the runoff.There are plenty big ones around here because of the rice fields, not many this time of year though. There is a commercial place up the valley from us.
Isleton has a big crawfish festival in non COVID years.California Crawfish
California Crawfish sells live crawfish to restaurants and wholesalers. The species is red swamp, also found in Louisiana.
I bookmarked that place for future reference in case I decide to do a boil. Gotta be careful with crawfish. Much of what's being sold comes from China and are raised in nasty conditions including human sewage. That's just yuck in my book which is why I also don't eat farm raised shrimp from Asia or Tilapia.
Mae Ploy Red and your recipe makes Panang Nuer top with some chiffonade Kaffir Lime leaves!
Sir Napsalot
Well-Known Member
My 5-ingredient smoked trout dip/spread:
1lb. cream cheese, brought to room temperature for easier working
Enough sour cream to thin and provide the desired consistency (usually about 8oz.)
2 shallots, finely diced
2tbs. worcestershire sauce
As much smoked trout as you care to add- if it's a 10-incher, I'll add the whole fish
stir it up real good and let it sit in the fridge for a day or so before serving
1lb. cream cheese, brought to room temperature for easier working
Enough sour cream to thin and provide the desired consistency (usually about 8oz.)
2 shallots, finely diced
2tbs. worcestershire sauce
As much smoked trout as you care to add- if it's a 10-incher, I'll add the whole fish
stir it up real good and let it sit in the fridge for a day or so before serving
I'd be really interested in that bread recipe unless you happen to own a deck oven then I can't replicate it!Banh Mi
Banh Mi is just a Vietnamese sandwich that can be made from a variety of ingredients. I usually make it with beef but most recently I used pork.
The pork was marinated with lemongrass, garlic, fish sauce, palm sugar, soy sauce, and black pepper then grilled to get a slight charring.
The bread is really important which is why I make my own.
The fillings can be whatever you want but traditionally meat, cilantro, onions, sliced peppers like jalapeno or serrano, cucumber which I didn't use this time, Do Chua "pickled carrots and daikon" and mayonnaise which I never use. I make it the way I like it.
Just get everything ready and then assemble the sandwiches and eat. I make the Do Chua the day ahead of time if I remember but it can be made just a few hours ahead of time.
xtsho
Well-Known Member
It's just a basic baguette type recipe I throw together baked in an electric range oven. Nothing special.
2 tsp active dry yeast
1 cup warm water
I like to use a couple tsp of sugar
Mix that in a stand mixer bowl and let it sit for 5 minutes or so for the yeast to bloom.
Add 1 tsp salt and 2 cups of flour. I always start with less flour and add until the dough is the right consistency. When making bread it's easier to incorporate more flour than it is to add additional moisture.
Using the dough hook on the low setting knead for 5 minutes. Transfer to an oiled bowl and let rise until double. Divide and shape. Let double in size then slice the top, mist with water, and bake in a 450°F oven. I put a pan of water in the oven to create steam as well. After about 6 minutes mist again with water and finish baking for another 14 minutes or until the bread is golden brown and sounds hollow when you tap on the bottom. You could use an instant read thermometer and pull it when it's 190°F in the middle.
For shaping just flatten each piece of dough into a rectangle and then do the fold and pinch the seams forming it into a cylinder. Then onto baking tray or a baguette pan to rise before baking. I have one of these and it works great and keeps the bread in a nice shape.
I really like making bread. I do most of it freestyle without following a recipe. I've made so much I just know how much yeast to use and such. Working with dough can be a challenge and I've found the best results come from using a wetter dough but that requires some deftness when working with it. But the end result is usually a much better texture and crumb than a drier dough that's easy to work with.
Flour really plays a big part as well. Different breads different flours. I buy Graincraft Morbread bread flour for about $20 for 50 lbs. But for the Banh Mi bread I just use regular King Arthur all purpose. I don't buy bread anymore. I make it all. White, Rye, Sourdough, etc...
I just made a couple small loaves last night with that basic recipe I listed but I added about 2/3rds of a cup of sourdough starter I made. I still used yeast as I didn't want to wait for real sourdough but it still imparted the sourdough flavor into the bread. I make my own starter by just using flour water and wild yeast that's present in the air.
Sourdough starter
xtsho
Well-Known Member
So I just pulled this sourdough boule out of the oven. It turned out pretty good. I'm playing with designs and obviously still need some practice.
Recipe is just sourdough starter I made by mixing flour and water and letting it collect wild yeast from the air. That was the leavening. No yeast was used. The rest was just flour, water, salt, and a little olive oil.
Mix starter and water
Add flour, salt, and olive oil
Mix until incorporated but don't knead
Let sit for 1 hour for autolyse
Knead for one minute and then place in a bowl for bulk fermentation
Stretch and fold in the bowl every half hour for four hours
Shape dough and place into banneton lined with cloth and dusted with rice flour. In my case I just used a bowl since I don't have a banneton
Cover and proof overnight in the refrigerator
Place dutch oven with lid in the oven and heat to 450°F for 30 minutes
Remove proofed bread from refrigerator and invert it into the dutch oven
Slash the top with any pattern you want and place back in the oven with lid on for 20 minutes.
After 20 minutes remove lid and continue baking for another 25 minutes or until the interior temperature of the bread is between 200°F and 205°F
Place on rack to cool
Cool completely before slicing but if you can't wait then cut away and grab the butter, olive oil, or just enjoy plain.
Recipe is just sourdough starter I made by mixing flour and water and letting it collect wild yeast from the air. That was the leavening. No yeast was used. The rest was just flour, water, salt, and a little olive oil.
Mix starter and water
Add flour, salt, and olive oil
Mix until incorporated but don't knead
Let sit for 1 hour for autolyse
Knead for one minute and then place in a bowl for bulk fermentation
Stretch and fold in the bowl every half hour for four hours
Shape dough and place into banneton lined with cloth and dusted with rice flour. In my case I just used a bowl since I don't have a banneton
Cover and proof overnight in the refrigerator
Place dutch oven with lid in the oven and heat to 450°F for 30 minutes
Remove proofed bread from refrigerator and invert it into the dutch oven
Slash the top with any pattern you want and place back in the oven with lid on for 20 minutes.
After 20 minutes remove lid and continue baking for another 25 minutes or until the interior temperature of the bread is between 200°F and 205°F
Place on rack to cool
Cool completely before slicing but if you can't wait then cut away and grab the butter, olive oil, or just enjoy plain.
Lovely!So I just pulled this sourdough boule out of the oven. It turned out pretty good. I'm playing with designs and obviously still need some practice.
Recipe is just sourdough starter I made by mixing flour and water and letting it collect wild yeast from the air. That was the leavening. No yeast was used. The rest was just flour, water, salt, and a little olive oil.
Mix starter and water
Add flour, salt, and olive oil
Mix until incorporated but don't knead
Let sit for 1 hour for autolyse
Knead for one minute and then place in a bowl for bulk fermentation
Stretch and fold in the bowl every half hour for four hours
Shape dough and place into banneton lined with cloth and dusted with rice flour. In my case I just used a bowl since I don't have a banneton
Cover and proof overnight in the refrigerator
Place dutch oven with lid in the oven and heat to 450°F for 30 minutes
Remove proofed bread from refrigerator and invert it into the dutch oven
Slash the top with any pattern you want and place back in the oven with lid on for 20 minutes.
After 20 minutes remove lid and continue baking for another 25 minutes or until the interior temperature of the bread is between 200°F and 205°F
Place on rack to cool
Cool completely before slicing but if you can't wait then cut away and grab the butter, olive oil, or just enjoy plain.