Gator is delicious~
The AP Corner Bistro
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Gator is delicious~
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@wolfwoof:
So the obvious question just hangs in the air. Did ya ever eat any gator meat?
And this better not be when you tell me that there are no gators in louisiana
Yes. Yes I have actually.
Unlike Shuhan probably being sarcastic, I've eaten fried gator.
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@Uncle:
Yes. Yes I have actually.
Unlike Shuhan probably being sarcastic, I've eaten fried gator.
I'm not being sarcastic, I've had fried gator too…
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Is there anything you could compare it to?
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@wolfwoof:
Is there anything you could compare it to?
This is insanely cliche, but I honestly really do find it similar in taste to chicken. Not the same, mind, but it's the comparison that came to mind. I thought the biggest difference was actually the texture, which was a bit more… rubbery, I suppose? Although I'm not sure that's quite the word I'm looking for, since that seems to make it sound a bit unpleasant, which I didn't find it to be at all.
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It doesn't taste anything like chicken.
It taste like bland fried shrimp. And if it's rubbery, it wasn't cooked properly.
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Heh maybe there's a reason for people not raising eatin' gators
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Any suggestions on Pad Thai?
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Sorry for the delay, but life's been hectic these past two weeks. I just haven't had any time between both my jobs, school, and life in general, and getting engaged.
Everything should be updated now. Also, I had no idea what to classify Shepard's Pie as, so it is "Other." -
Well Shephards pie is the same as cottage pie, only difference being lamb mince is used instead of beef. So if you want just put it in the beef section.
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I cooked a recipe I learned offshore today, Mafia Gravy. It's a type of loaded spaghetti that's really hearty. You're going to need to taste it every 30 minutes and make minor altercations here and there. You'll need:
- 3 cans of tomato sauce
- 1 can of whole tomatoes (go with sliced)
- 2 cans of tomato paste (optional; thickens the gravy)
- A stick of butter (optional)
- Sweet basil
- 1 onion
- 1 green pepper
- 2/3 garlic clove
- Bay leaf (optional)
- Real Parmesan cheese (optional)
- Olive oil
- Sugar
- Salt & Pepper
- 2 pounds of ground beef
- Fresh parsley
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First of all, you want to take your ground meat and cook it in a frying pan until it browns. Make sure there's NO red anywhere on any piece and then once you're done, set it aside. Don't forget to drain the ground meat of the juice it produces.
Next, you want to take a large pot and put a VERY thin layer of olive oil at the bottom. Dice up your onion until it's very fine (unless you like large chunks), dice up the green pepper very fine and dice the 2/3rds of garlic until it's real fine. Optional here, you can skip over using the garlic and wait until you have the red sauce and then add minced garlic in its place. I wouldn't really recommend it, though but the option is there. Also, the recipe calls for a whole clove of garlic but I recommend against this because garlic has a really strong flavor and will end up overpowering the sauce.
As a matter of fact, 2/3rds might still overpower everything so you might want to consider putting in only 1/3rd and then adding the other 1/3 later on after tasting the sauce and seeing whether or not it could use more. With the onion and green pepper, you can sort of get away with not finely dicing them but you definitely want to finely dice the garlic, almost to the point where it's like a liquid because if you ever bite into a chunk of garlic, it's not a pleasant experience. But hey, it depends on your tastes ultimately.
Once you've diced everything up, place it in the pot and then saute it until the garlic is clear. (So saute it for like 10-15 minutes). Make sure to frequently stir the vegetables around or they will burn. After that, add your can of whole (or sliced) tomatoes. You'll probably want to take the whole tomatoes and dice those up too which, since you'll be doing that anyway, you ought to just buy them pre-sliced. Whoever, depends on how chunky you want it.
After that, add the 3 cans of tomato sauce and the 2 cans of tomato paste. Stir everything until it smooths out (within reason). Keep the stove on at about medium heat and the second the sauce bubbles, turn it down to the lowest possible setting. Add the first half of your stick of butter (if you want to add butter; I'd recommend it) and then dump your ground beef in. Then put a layer of basil on top. Add a layer of parsley and then stir until everything smooths out again. Cover the bitch up and walk away for 30 minutes.
In 30, come back and stir it again. Taste it and see what you think needs to be added in. You can choose to add additional seasonings, in my case I add Tony Chachere's for additional kick. Feel free to, at this point, add a layer of salt and a layer of pepper. If you want to put in a bay leaf, do it here and mix it in. The recipe calls for a teaspoon of sugar (to reduce the acidic content and prevent gas), go ahead and just put like… 5 tablespoons. Sugar isn't going to change the flavor and it reduces the acid so just go for it. Add a thick layer of Parmesan and then mix everything until it smooths. Close it up and walk away for another 30 minutes.
When you come back again, add the other half of the butter and then one more layer of basil (optional). Add another thick layer of Parmesan and mix everything until it smooths again. If you're going to add meatballs, now would be the time to do so. Though the ground beef should really cover it. If you want, add another layer of salt and pepper. Make sure you're careful with the seasoning otherwise you could overpower the taste. Make sure to constantly check the flavor and see what you need to add or subtract as you go.
Cover it up and leave for the last 30 minutes. In about 10 or 15 minutes, you might want to come back and start boiling water for the noodles. That way both the sauce and the noodles are cooked and finished at the same time. Altogether, you should have spent an hour and thirty minutes slow cooking the red sauce.
Enjoy.~
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I made this for today's Easter brunch. Pinterest is my crack. But it's kinda hard to tell how something is gonna come out. And I nearly boffed it by adding too much vanilla…My mind read tps as tablespoons...whoops.
Anywho. Here's a tasty and easy to make Peachy Keen Bars.
| 1 pkg | dry cake mix-white, yellor or french vanilla |
| 1/3 c | butter, room temperature
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| 2 lg | eggs, divided |
| 29 oz | can light peach slices, drained |
| 8 oz | cream cheese, room temperature |
| 1/3 c | sugar |
| 1 tsp | pure vanilla extract |1
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray.
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In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
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Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
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Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
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In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
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Sprinkle with reserved crumbs; Bake 30 minutes.
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Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.When I made it I didn't store it in the fridge. People preferred it to be slightly warm. It probably would be amazing with some ice-cream too. I also like this recipe cause it's easy to double up on if you have more than 12 people. Or just super hungry people.
Pics:
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http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html#.T2CUyHsx2zh.pinterest
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Oh look at you with your fancy tables and pictures and whatnot.
I'm on to you.
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I made this for today's Easter brunch. Pinterest is my crack. But it's kinda hard to tell how something is gonna come out. And I nearly boffed it by adding too much vanilla…My mind read tps as tablespoons...whoops.
Anywho. Here's a tasty and easy to make Peachy Keen Bars.
Ooh this looks really good! I just might try this soon :D
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Ate my moms Janssons frestelse for lunch today. With some pickled herring and some porkloin stuffed with prunes
Eating my moms holiday food is just like having a warm blanket of pleasure wrapped around you
And tomorrow is Wednesday which of course means homemade curry
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So I just tried to make some "marrowbun"/"marrowballs". My second time. My second utter failure.
UTTER FAILURE! Not like they just didn't taste good. No.
I disintegrated them.
Kinda disheartening. :cwy:
I have real troubles understanding the damned recipe. It's from the 80's and seem to require a lot of knowledge to use. Eh. Well. At least marrow is cheap I guess.@wolfwoof:
Ate my moms Janssons frestelse for lunch today. With some pickled herring and some porkloin stuffed with prunes
You're reinstated as Swedish! Hurra! :silly:
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Here's one of my personal favorite dishes to make. Thai panang curry. You'll need to buy a few ingredients at any Asian market:
Pour enough of any cooking oil into a medium to cover it (Sesame and olive are highly recommended).
Once the pan is heated add:
1 Tbs grated ginger
1 Tbs grated lemongrass
2 crushed cloves of garlic
2 Tbs red curry paste
1 Tbs brown sugar
1 TBS light soy sauce
splash of fish sauceOnce those are mixed in, add 1 12 oz can of coconut milk and 1/4 cup creamy peanut butter.
In a separate pan, oil the surface and add a pound of any diced meat (or tofu). Once its cooked, add the meat to the pot. Serve over rice.
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I'd want to see a recipe for marrowbuns
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@wolfwoof:
I'd want to see a recipe for marrowbuns
Here's a recipe by Rut Lundgren Frisk(badly translated by Sarfallet):
200g bonemarrow.
200g butter
3 yolks
2 small eggs
0.5dl wheat flour
unsweetend breadcrumbs, enough to give the batter a firm consistency.
salt, white peppar
Finely grated nutmegClean the marrow from bone splinters if there are any. Let it lay(lie?) for 30min in cold water. Chop the marrow fine and stir it with the butter until the mixture becomes white and foamy.
Add the yolks and stir them one at a time. Then add the flour. Add the eggs and unsweetend breadcrumbs. The batter should be so firm that we can roll it into small buns. Flavor the batter with peppar and nutmeg. Boil the buns in lightly salted water or broth.But as I said, I tried following this and all I got was melted bonemarrow buns. :'(
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Seems a little out there but it's worth a try
On a different subject has any of you read the book the professional chef that's published by the culinary institute of America?
If so would you recommend it? Or just in general does anyone have any recommendations for cooking bibles like that
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So I made some candid orange peels the other day. I messed up the parboiling slightly so they were a little bit to bitter but, eh, I like bitter so it's all well!
Recipe by "christoferskok", badly translated by Sarfallet:
"4 oranges
3 dl sugar
3 dl water
granulated sugar to roll in [Sarfallets note: the peel, not you!]
Possibly dark chocolateClean the oranges carefully in running hot water. Cut of the top and bottom of the orange. Then cut vertical cuts in the orange, circa 5-7 cuts per orange. Then peel the orange in the parts the cut created. Then cut the white from the peel and then the peels into strips, circa 5 mm thick. Parboil the peels 8-10 times with new boiling water each time to remove the bitter in the taste. Boil water and sugar to a syrup and let the peels simmer for 20 minutes. Let the peels cool in the syrup, then pick them up one by one, roll in sugar and put on a greased grill[Sarfallet note: Yeah, uh, that grid thing you have in your oven? :S Dunno what it's called].
Let the peels then dry in the oven at the lowest temperature and with the hatch ajar for 10-15 hours. If needed roll the peels in more sugar. If you want another dimension you can melt some dark chocolate and dip the candid orange peels in."Didn't follow the recipe to the letter but it gave me the general idea. I used brown sugar(unrefined sugar that is) instead of ordinary sugar… I also didn't use a eeerh... greased grill... to dry them on, just put them on a plate. :P I didn't have time to wait 10-15 hours either so I turned up the heat and they were ready in maybe 5 hours instead.
Also my method for peeling the oranges where slightly different and was an all around bloody story. Blood being orange juice. In my eyes. :'(
Took all darned day too, but totally worth it! Woooo! :D -
That seems pretty christmasy. But delicious
Me i'm planning on trying my hand at pulled pork tomorrow
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hey guys i have a great little recipe i wanted to post.
tell me what you think.
1. get bacon.
2. cook and eat.
3. swag.what do u guys think any feedback would be great tahnks in advance!!!!!
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I am such a good cook.
Look at my food it just BLOWS YOUR FACE OFF
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@wolfwoof:
That seems pretty christmasy. But delicious
Me i'm planning on trying my hand at pulled pork tomorrow
Yeah, it's a common candy for christmas. We've never had it in my family though.
Also, what is pulled pork? :S Results and recipe!what do u guys think any feedback would be great tahnks in advance!!!!!
I find that the taste depends very much about how exactly you cook it. My parents usually fry them in butter… Personally I think that makes them taste really bad. I just fry them in their own fat.
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It's slowcooked pork butt in a delicious spice mix
And it's probably the most delicious thing to ever come out of the united states of america
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@wolfwoof:
It's slowcooked pork butt in a delicious spice mix
And it's probably the most delicious thing to ever come out of the united states of america
Pretty much this. It had never even really crossed my mind that there were people that had never heard of it. One of the great injustices of life, I suppose.
I have fond memories from when I was a young cub of going with my family to a big get together one of our neighbors was having. The man was clearly a genius when it came to barbecuing and such; he had this huge grill / spit on which he had, at least according to my possibly embellished memory, an entire pig; complete with not an apple, but a lit cigar stuck in its mouth. To this day, I am convinced that that is the only truly proper way of having pork at a barbecue.
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Reading Toriko is making me pretty hungry right now. Tell me: Which fantasy foods from that series could realistically be made?
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hey guys i have a great little recipe i wanted to post.
tell me what you think.
1. get bacon.
2. cook and eat.
3. swag.what do u guys think any feedback would be great tahnks in advance!!!!!
If it wasn't for the swag step. I would have thought you were Ron Swanson.
But I think it's a solid recipe. Needs more booze though. -
Swag sounds like the sound effect for barfing. As in oh god i think i'm gonna swag
http://www.amazon.com/Jacques-Pepins-Technique-Complet-Pepin/dp/1579121659
This little number is next on my cookbook list. Looks promising
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More things I've made from Pintrest.
Mushrooms stuffed with cream cheese, chopped green onions and wrapped in bacon.
I hadn't made a dish with mushrooms before so I wasn't aware how slimy they get when wet. Could barely hold on to them when I tried stuffing them.
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They wind up being in the oven for about 30 min or so. Not sure how I can get the bacon cooked through on one attempt though. Should I pre-cook it a little then wrap em? Or use thinner bacon? The bacon I used was peppercorn with a pretty thick cut.
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Is pintrest a portmaneu of piqued and interest? If so that's some clever powder your loading your posting gun with
But yeah i wouldn't pre-cook the bacon. Thinner slices is what i'd go with
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@wolfwoof:
Is pintrest a portmaneu of piqued and interest? If so that's some clever powder your loading your posting gun with
But yeah i wouldn't pre-cook the bacon. Thinner slices is what i'd go with
I'm not entirely sure if that's what the name is from. I figured it's cause you have boards that you pin your interests onto.
Thanks, I'll try thinner strips next time.
Here's another I made for Christmas.
Mini Mac and Cheese Pies.
Mini Mac and Cheese Pies
Servings: 8
Ingredients
1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers
2 cups white cheddar cheese, grated and divided
4 tablespoons unsalted butter, melted
4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
One 5.2-ounce container of Boursin Garlic and Herb cheese
2 tablespoons unsalted butter, cold
2 large eggs
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes
Parsley, for garnish, optionalI didn't put red pepper flakes or do the garnish…Mostly because I forgot.
Instructions
1. Preheat the oven to 350 degrees.
2. Generously spray 8 cups of your muffin pan with cooking spray.
3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.
5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.
6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.
7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.)
9. Top each muffin cup with the remaining white cheddar.
10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.
11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/
That herb cheese is amazeballs.
Picture I took.
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Stinging Nettle Soup
Recipe by "Rut på skäret" again. Attempted translation by your humble servant, Sarfallet.
Ingredients:
2l stinging nettles
1.5l water
3tsp salt
2-4Tbsp butter
4-5Tbsp havremust*
2l stock(broth or whatever)
salt, pepper
fine grated nutmeg
sherry
chives or leekPreparation time: 45min.
*(Dunno what this translates to. It's a fine ground flour made from steam-boiled oat. I just used regular flour.)
Rinse the nettles in several water. Put them in a colander so the water may drain. We parboil them in salted water for 10 min. Put them on a strainer to cool and press out the liquid. Chop them fine.
For the soup we melt the butter in a soucepan and add the "havermust" while stirring. Dilute with the stock and let the soup seethe on low heat for 10min.
We mix in the nettles and flavor with grated nutmeg, salt, pepper and a little sherry.
Cut the chives fine and strew on the soup. Fine chopped leek is also good.The result:[hide][/hide] Yeah that looks severely boring Sarfallet, presentation Ö-. The green in the middle of all the green are the chives if ya can't make it out. :)
EDIT: I feel I should add that you should pick the stinging nettles in the spring. You can use the top most bit later but avoid after flowering. From wikipedia: "After the stinging nettle enters its flowering and seed setting stages the leaves develop gritty particles called "cystoliths", which can irritate the urinary tract."
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Oxtail Soup
As per usual by Rut på skäret, crazy old lady. Translation by me, which was a huge pain in the, anyways, I'm not certain about how some things are supposed to go in English… Like can you say "slanted carrots"? :ninja:
1 oxtail
1 tablespoon butter
1 carrot
1 small bit celery
1 small bit parsnip
1 leek
2.5 liter water
3 teaspoon salt
4-5 white peppercorns
4-5 black peppercorns
sherryHuge picture of ingredients:
[hide]That's the book with the recipe to the right.[/hide]
The oxtail is cut at the joints. Sear the butter in a pot and fry the pieces lightly all around. Prepare the vegetables and cut them in pieces. Fry together with the meat.
Add water, salt and spices and boil under a lid for 2.5 - 3 hours.
We take the meat out and strain the broth so the boiled out vegetables are left out. Cut the meat of the joints and add it to the strained broth. Add some slanted carrots and some leek that we have paraboiled separately. Add salt, pepper and some sherry at your discretion.Result:
[hide][/hide]
Bah, yeah my presentation skills still is about zero. :P