put enough water into your oven pan/pot to cover the pork 2/3 of the way up. scrape up all the bits on the bottom of the pan/pot
put all your seasonings in. I like to use ~ 2 tbsp oregano, 2 bay leaves, 1 stick of cinnamon, 1-2 tsp cumin, 1 tbsp ancho chili powder, 1 tbsp regular chili powder
stick it in the oven at 150ºC for ~2 1/2 hours. check it every 45 min or so
when this is done pull it out, shred it with a couple forks and drain off all the liquid (maybe save just a bit and reduce it in a saucepan or something)
wrap all your shredded pork bits in a banana leaf or two with the juice of a couple oranges and some limes. you can use bottled orange juice if you want but it's probably not as good. if you have to use it WITH pulp
stick this in the oven at ~175ºC for another hour.
once the hour is up, uncover the pork bits, crank your oven up to 200-250 and crisp them up for about 30 min
you can also just do the whole thing in banana leaves if you want
Statistics: Posted by deadkitty — Thu Aug 14, 2014 5:19 pm
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throw in the onions and bell pepper and cook until translucent
throw in the garlic and cook until fragrant (like a minute)
pour in a bunch of white wine. this kills off all the extra raw garlic taste
simmer until the wine is reduced by 1/2 - 2/3
chuck in a few cans of black beans (with the juice)
throw in a bunch of seasonings (sazon, garlic powder, cilantro powder, hot sauce, w/e)
heat to a rolling simmer then toss it in the oven, covered, at ~100ºC
cook for about 4 hours, checking every 30-45 min
Statistics: Posted by deadkitty — Thu Aug 14, 2014 5:19 pm
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avocado salad is leftover from when my great-aunt from israel was here, asked her to make a double batch, don't know the recipe, sorry :(
ian's garlic chicken -- best thing i have ever tasted in my entire life, my dad's recipe:
cornbread:
ukrainian cake:
Statistics: Posted by Ques — Tue Aug 12, 2014 5:38 pm
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Need:
x amount of flank steak (I usually get a bit more than 3 lbs.)
Soy Sauce
Assorted Spices
I use lemmon pepper, accent and smoked salt.
Cut up your beef in thin slices going with the grain, the thinner the slices the quicker you'll finish cooking, I do about 1 cm thick slices
Put the slices in a thing to marinate later.
Spice your meat up, make sure you get all the slices.
Soak them in soy sauce and let marinate for probably at least 3-4 hours, I usually leave them over night.
Cook in the oven around 150 F for 10-12 hours, you can do less and you don't get the super-dry beef jerky but if you do that I'd suggest refrigerating them to be safe.
Enjoy.
Alternatively you can put them on a rack so the drippings don't get stuck on the meat but I like them that way so to each their own.
Statistics: Posted by JewTurk — Thu Jul 10, 2014 12:53 am
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1. peel the sides of some potatoes (not the tops). I like to use agria potatoes the best, but yukon gold or similar will work too. it's important that the potatoes are pretty big so you can make some nice long chips and not little nuggets.
2. cut them up into chips
3. soak them in cold water for at least 30 min but no more than 24 hours. this removes the excess starch from the chips
4. put all your chips in a big pot and cover with cold water. bring this to a boil then turn down to a rolling simmer. set a timer for 5 min and then every 3 minutes until done.
5. cool all your chips on a rack so that all the moisture has evaporated from the surface and the chips are a bit crumbly
6. fry for 7-9 minutes at 160º in oil (if you don't have a deep fry thermometer this is about medium-medium high on your stovetop). I like to use canola oil because it's cheap and doesn't have as much flavour as peanut or sunflower
7. repeat the cooling process (you can freeze them at this point if you want, just make sure there's no moisture)
8. fry the chips at 180º (high on your stovetop) until done. season with salt to taste
Statistics: Posted by deadkitty — Mon Jul 07, 2014 8:17 pm
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2 eggs
mirin rice wine
a bit of red pepper
chinese ginger
soy sauce
sesame oil
i'm not sure how it will taste
edit: not bad needs more soy sauce
Statistics: Posted by Stingray Sam — Mon Mar 31, 2014 11:46 pm
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Statistics: Posted by iamacyborg — Tue Mar 18, 2014 3:19 pm
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made some Tonkotsu Ramen today. Tried to be clever and mess with the recipe (not to be advise) through timing issues. Much to my despair, after 24 hours of making the stock, it was pretty poor :(. It wasn't terrible, but it wasn't worth finishing... looks good though (smiling) and the Nitamago eggs are a true revelation
Recipe: http://www.souschef.co.uk/bureau-of-tas ... tsu-ramen/
advice if you decided to make: it may seem like the stock is rather watery (its not), and, you dont have as much stock as you think, but when you try to amend the fact, you dont need that much [These are based on my relative novice mistakes so you may not encounter]
Statistics: Posted by TR33HGR — Sat Mar 15, 2014 2:22 pm
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