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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. May 5, 2013 at 5:14 AM
    #5481
    LUSETACO

    LUSETACO Here for the Taco Pron

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    Yes
    There are those tots again! :D Looks good Pete!
     
  2. May 5, 2013 at 10:43 AM
    #5482
    mommehK

    mommehK Never let your fear decide your fate

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    Breakfast: scrambled eggs with cilantro & sun-dried tomato basil feta in basil infused oil.. topped with bacon crumbles on wheat pita :)

    5y3eqyta_d69edb5dfb9cc2be302d76aab3b047e675b126b6.jpg
     
  3. May 5, 2013 at 7:11 PM
    #5483
    toughtaco

    toughtaco Well-Known Member

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    Everything looks really good guys. I won't be cooking I will be at a seminar all next week. I will definitely be missing TW....
     
  4. May 8, 2013 at 10:20 AM
    #5484
    toughtaco

    toughtaco Well-Known Member

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    Definitely no cooking......
     
  5. May 8, 2013 at 5:09 PM
    #5485
    Xaks

    Xaks Cranky & often armed sysadmin

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    So, I realized this morning that I haven't put our famous "Sausage, Peppers, and Onions" to page here. I cannot, in good conscience, let this stand.

    I personally think that the crock pot is one of the most under-rated and under-appreciated tools in the modern american kitchen. Especially when my commute was an hour each way! It was such a blessing to walk in the door after a long day and an even longer commute and get gobsmacked by an entire house that smells like a sumptuous meal already waiting for you.

    With that, we dive right in! One of my favorite recipes to make and eat.

    INGREDIENTS

    Pretty simple and straightforward, as the name would suggest:

    spo_1_zpsc939ec8e_031a6038e8102a6e408eb757e250a3d6397d5eda.jpg

    -Three to five bell peppers, of various sizes/varieties/colors/flavors
    -Two or three medium onions, also of various sizes/varieties/colors/flavors
    -2 pounds of your favorite italian sausage
    -Two cans (14.5 oz each please) of diced or petite cut tomatoes, UN-DRAINED
    -Rice (or other starch/pasta/whatever) to serve over
    -Salt to taste
    -Fresh black pepper to taste

    (Other seasonings to taste: garlic, italian, etc)

    METHOD

    Break down and cut peppers and onions into rough strips. Not so small as a julienne, but not giant hunks like a 'rough chop'. Someplace in the middle...You want to be able to handle several with a standard spoon. I quarter the onions then slice into .25 rings for this.

    spo_2_zps34a8aa7f_f7843651e8a0079c03d9b65c9d5b068ddbf585a2.jpg
    spo_3_zps6f998dbb_deaa172a34a5745cc07da1eb30baac90703c2267.jpg
    spo_4_zps632b3263_fcd6a915befdb79103762c1329aa5d7b03a711fa.jpg

    Now, start with an empty crock:

    spo_5_zps8c285952_68004ad5ddbc2a460366be99f7f8a806b4b2852f.jpg

    Toss in a handful of peppers, a handful of onions, rinse/repeat, until you have about half of them in the pot. Sprinkle a teaspoon of salt over them, then lay your raw sausage out in a single layer, if you can, across. I can get two 1-pound packages from the store in here at once this way.

    spo_6_zpsf630b998_6721aa69ab9113659ebc83ea6bec722f12d1bfe2.jpg

    Scatter the remaining onions and peppers across the top, fairly evenly. Sprinkle another teaspoon of salt over the whole mess.

    spo_7_zps3f94a970_de89501f8b88aa6e6162301c71f3bfb724638c0a.jpg


    *NOTE

    There's a lot of room for improvisation and individual taste tweaking in this dish. I've had it where the sausage was grilled and browned prior to crocking. I've had mushrooms and carrots added. I've had different spices of every kind added. Once you get your head around how simple this whole thing really is, you can really have fun with the flavors. The basics, though, are what I'm putting in.

    The Mrs and the yout have wildly different tastes than I, so we play around with a LOT of different kinds of spices and flavors at our house. This is just whats right over the range-top for instant always access:

    spo_8_zps87d1128e_c53d848fd311457aca0443079aa9c46906be657f.jpg

    This time its fairly simple: Black pepper (about a dozen grinds), and italian seasoning, with some garlic tossed on for good measure.

    spo_9_zpsec0326fb_ab847f530f2128611001f50084d42c3674f422d4.jpg

    Now, take your UN-DRAINED diced or petite cut tomatoes (yes, you can use 'special' or 'flavored' ones too, as shown here with low salt and basil, or just plain...don't matter) and dump them over the top of the pile, spreading around with the lids or a spoon to get nice even coverage:

    spo_10_zps57735082_9e8f65462bd12679a6e5d3618fb0144ad57d513e.jpg

    Yes, you can use fresh tomatoes and broth/stock for this part, if you wanted. At...what, $1.79 a can that you probably already have in the pantry...I usually use the canned.

    spo_11_zps0e5399ca_593e829f44cade4a0c641a04c78a4e3976f40400.jpg

    Slap on the lid, set for a long time at a low heat, and...whatever. Go to work, go to sleep, go play Call of Brother's Mass Effect: War Zone 5 Dark Ops, or whatever FPS is hot this week. Just go away for at least 5 hours.

    spo_12_zpsec4d92e9_c8aec9447f982d58616c806f1037ba1f0e3439f9.jpg

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Much, much later

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Now, my kin prefer this over rice, and while that's fantastic, there's a couple things I do to liven it up a bit more. First, don't just use 'Minute Rice' or some other blanched, boil-bag junk that tastes like paper. WHY BOTHER?

    We settled on Jasmine long grain rice, available in the local Walblixmartixie. It gets a bit heavy if you eat too much, but you'll learn this the first time you try it, so it's a handy built-in portion control.

    Also, another tip: Don't use WATER to make your rice. Do something else:

    spo_13_zps7808b5e8_dd2e08d0afde1af897a2634bd433f1baffc086d3.jpg

    Water doesn't bring ANY flavor to the dish. Why use it? (Yea, I prefer home-made stock too. But there's nothin' wrong with store-bought if that's what ya got handy!) Also, add a sprinkle of salt and...say...

    spo_14_zps45d5f2a5_641590fac19d60fc29b434920efc54c1f7404dbb.jpg

    Try it this way. I promise you'll never want just white boring rice made with water ever again.

    Anyhow, while that cooks (20 minutes), about halfway through, turn your attention back to the crock pot!

    I pull the power and yank the ceramic sleeve out to let it start cooling. Believe me, there's PLENTY of residual heat in that mass to keep the food plenty hot to eat for the next 30 minutes easy, even uncovered.

    spo_15_zps151ae58f_f4bdf0b5adba2fa9ffa8e98e8f81715e3263d6ae.jpg

    No, it ain't much to look at. Who cares? Slap some of that nummy rice down into a shallow bowl, dunk some sausages down on it, grab some peppers/tomatoes/onions, and slather some juice over the top of the whole mess.

    spo_16_zpse84980bd_915250e2850642e6df973495b4ed013bc035cc97.jpg

    If this doesn't stick to your ribs...you might not have any. Plus, if there's a dish with more room for tweaking the flavor all over the map than this one, without changing the basic, fill-you-up-but-GOOD qualities of the basic meal itself, then I have yet to see it.

    Not a long ingredient list, fairly simple to make, and you can start in the morning and have it waiting for you when you get home from work.

    Enjoy :)
     
  6. May 9, 2013 at 8:39 PM
    #5486
    mommehK

    mommehK Never let your fear decide your fate

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    Hey Pete, OT but what kind of camera do you use?
     
  7. May 9, 2013 at 10:45 PM
    #5487
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Looks good Pete! ^^^
     
  8. May 9, 2013 at 11:16 PM
    #5488
    AsianAnts

    AsianAnts just an AnT

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    tonights dinner!

    [​IMG]
    [​IMG]

    love it over easy!
     
  9. May 9, 2013 at 11:19 PM
    #5489
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Nice Ant!!
     
  10. May 10, 2013 at 5:41 PM
    #5490
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    DINNER! Shrimps cooked in garlic butter, asparagus and some wild rice :hungry:
    [​IMG]
     
  11. May 10, 2013 at 5:56 PM
    #5491
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    oh...and I tried out my new pans tonight! I opted for Calphalon stainless steel. Only have the pans so far (got a really good deal) and need to track down some pots next. I decided on getting open stock since half of the stuff in the pre boxed set would never get used.
     
  12. May 10, 2013 at 6:30 PM
    #5492
    quantum

    quantum Well-Known Member

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  13. May 10, 2013 at 7:04 PM
    #5493
    mommehK

    mommehK Never let your fear decide your fate

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    Mmmmmm bacon! !!!!!


    Dinner tonight: rotisserie chicken, focaccia, raw sugar snap peas.... and I took a plain jane box of white cheddar macaroni & showered it with basil & parmesan love :)

    Ice Cream Bread is in the oven.... Curious how it will turn out!

    uploadfromtaptalk1368237849343.jpg
     
  14. May 10, 2013 at 7:07 PM
    #5494
    quantum

    quantum Well-Known Member

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    ^nice, my diet precludes me from eating almost any of that


    mine is bacon-wrapped backstrap/tenderloin
     
  15. May 10, 2013 at 8:45 PM
    #5495
    Blueinstinct

    Blueinstinct Well-Known Member

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    F*** why did I click on this thread.. Now I'm hungry. :frusty:
     
  16. May 10, 2013 at 8:48 PM
    #5496
    mommehK

    mommehK Never let your fear decide your fate

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    Ice Cream Bread!

    2c ice cream any flavor (full flavor no fat free lowfat whatnot)
    1 & 1/2 cup self rising flour

    Mix together, put in greased loaf pan.

    350* for 40min.

    I used carrot cake ice cream. Yes I have weird taste!

    uploadfromtaptalk1368244059724.jpg
     
  17. May 10, 2013 at 9:24 PM
    #5497
    mommehK

    mommehK Never let your fear decide your fate

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    It's kinda a pain in the butt to mix up well, because you don't wait for the ice cream to melt...just soften up enough to work in the flour.

    This one didn't stay super sweet, but not a bad taste. I think toasted with melted butter would make it better. Can't wait to try the next flavor!
     
  18. May 11, 2013 at 5:39 AM
    #5498
    toughtaco

    toughtaco Well-Known Member

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    I am glad that you put the recipe up because I was wondering what ice cream bread was??? I am definitely making this!!!
     
  19. May 11, 2013 at 3:41 PM
    #5499
    mommehK

    mommehK Never let your fear decide your fate

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    Haha welcome all! :D

    Simple lunch today. ..avocado/lettuce/rotisserie chicken on a wheat mini pita with raw sugar snaps & some muenster

    uploadfromtaptalk1368312069082.jpg
     
  20. May 11, 2013 at 3:58 PM
    #5500
    Xaks

    Xaks Cranky & often armed sysadmin

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    It isn't often I read something somewhere else and the FIRST thing that comes to mind is this thread.

    HOWEVER!

    Earlier today a buddy sent me a link to a discussion over on Fark.

    First, the incident in question:

    http://www.today.com/food/why-vegetarians-are-fuming-over-whole-foods-chicken-mix-1C9870957

    The Fark discussion that I nearly pissed myself laughing at least four times while reading:

    http://www.fark.com/comments/774595...nts-Naturally-vegans-have-a-problem-with-this

    I'll not color this with opinions. I'll just let my cooking say what my food tastes are, and keep coming back here for more inspiration every single day!
     

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