Marlon Rando
Well-Known Member
did someone say shrimp?
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Did you know we have lots of smilies for you to use?
Lunacy We all gotta eat, right? (Food Porn)
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Marlon Rando
Well-Known Member
@momofthegoons your pics always look so nice, and your 'Mise en place' is always on point. 
bulllee
Well-Known Member
I like to cook using up any scraps or leftovers. Fried rice fits the bill. I've found the best fried rice comes from using old stale rice, if you don't have any old rice on hand you can always make a batch and freeze it. It will be perfect when you need to use it, and any leftover veggies, or herbs you have on hand. My taste bomb comes from Taiwan sweet soy, Fish sauce, and Hoisin sauce, lots of onions, garlic, ginger and rice wine vinegar to boost it up one more notch.
bulllee
Well-Known Member
Just got these chili's in the mail. These are for Pao La Jiao a pickled sezchuan pepper paste, that's fermented first, then chopped up. Not a mouth numbing chili but tons of flavor. These have got to be some of the finest chili's I've seen. They are a dried chili but are very soft and pliable, extremely fresh and fragrant. You know when you crack that bag open and the smell takes you to chili heaven
Sichuan Pickled Peppers (Pao La Jiao)
This recipe makes enough brine for a quart/liter jar of peppers. Use this pao la jiao in recipes that call for a pickled pepper paste or as a gluten-free substitute for Pixian chili bean paste.
Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
Ingredients
- dried er jing tiao chilies, enough to pack a quart/liter jar
- 3 cups water
- 40 grams kosher or sea salt (3-5 tablespoons, depending on type and brand)
- 1 tablespoon sugar
- 2 tablespoons gin, vodka or Chinese baijiu
Instructions
- Bring water to a boil, remove from heat, and add salt and sugar. Stir to dissolve. Let cool completely to room temperature, then stir in gin, vodka or Chinese baijiu.
- Pack dried er jing tiao chilies in a quart/liter pickling jar and cover completely with the cooled brine. Make sure all chilies are submerged beneath the brine, weighting them down if necessary. Cover with lid and leave to ferment at room temperature for 2 to 3 days. You can ferment them longer, but they are not meant to be fully soured, just lightly preserved.
- After fermentation period, pour off most of the brine or remove chilies to a clean glass jar with only a small bit of the brine. Seal tightly and refrigerate up to several months.
Greek marinated, grilled chicken thighs with Greek salad, roasted beets and rice pilaf.
bulllee
Well-Known Member
God bless America, Menudo, and country music maybe not in that order 
This is the real deal and I'm gettin hungry all over again. Slow simmered tripe, with tender hominy, in a slippery, velvet smooth broth full of goodness. All the fixin's with some soft corn tortillas. Life is good for this moment
maybe not in that order This is the real deal and I'm gettin hungry all over again. Slow simmered tripe, with tender hominy, in a slippery, velvet smooth broth full of goodness. All the fixin's with some soft corn tortillas. Life is good for this moment
bulllee
Well-Known Member
Busy morning getting baked I like blueberry muffins and here are some tasty ones I just pulled out of my oven. The smell is usually what entraps them. Lots of lemon zest, fresh blueberries ( you can use frozen ), and plain yogurt as I prefer it to sour cream , which you can sub. Very forgiving recipe for the novice.
70 grams unsalted butter, 100 grams white sugar, zest of one large lemon, 175 grams of Greek full fat yogurt, or sour cream ( never use any of that "Lite" stuff ), 2 tsp vanilla extract, 1 large egg, 195 grams of all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp Diamond kosher salt, 200 - 255 grams of fruit, or chocolate, nuts, 3Tbls Turbinado sugar.
Cream your butter and sugar for 3 minutes and add the egg and lemon zest and vanilla and blend. Mix all your dry ingredients except the Turbinado sugar. Fold your dry ingredients into the creamed butter mix by hand ( don't over mix ) then fold your fruit , or other stuff in . I use dishers or scoops to fill my tins. I never fill then 2/3 full as suggested. I use liners and I fill them so it looks like a scoop of ice cream. Another tip, when lining the tins try leaving every other space empty. This makes room for the muffin top expand. You should have you oven set to 400 degrees and your top rack in the upper middle. Before poppin them in the hot oven sprinkle the Turbinado sugar on the muffin tops then in the oven for 10 minutes, when 10 minutes is up turn your oven down to 350 degrees and bake for an additional 10 minutes, rotate you pans and then finish baking for another 5 - 10 minutes depending on your oven. This recipe will give you 12 nice muffins or 8 big gnarly ones. You decide
I like blueberry muffins and here are some tasty ones I just pulled out of my oven. The smell is usually what entraps them. Lots of lemon zest, fresh blueberries ( you can use frozen ), and plain yogurt as I prefer it to sour cream , which you can sub. Very forgiving recipe for the novice.70 grams unsalted butter, 100 grams white sugar, zest of one large lemon, 175 grams of Greek full fat yogurt, or sour cream ( never use any of that "Lite" stuff ), 2 tsp vanilla extract, 1 large egg, 195 grams of all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp Diamond kosher salt, 200 - 255 grams of fruit, or chocolate, nuts, 3Tbls Turbinado sugar.
Cream your butter and sugar for 3 minutes and add the egg and lemon zest and vanilla and blend. Mix all your dry ingredients except the Turbinado sugar. Fold your dry ingredients into the creamed butter mix by hand ( don't over mix ) then fold your fruit , or other stuff in . I use dishers or scoops to fill my tins. I never fill then 2/3 full as suggested. I use liners and I fill them so it looks like a scoop of ice cream. Another tip, when lining the tins try leaving every other space empty. This makes room for the muffin top expand. You should have you oven set to 400 degrees and your top rack in the upper middle. Before poppin them in the hot oven sprinkle the Turbinado sugar on the muffin tops then in the oven for 10 minutes, when 10 minutes is up turn your oven down to 350 degrees and bake for an additional 10 minutes, rotate you pans and then finish baking for another 5 - 10 minutes depending on your oven. This recipe will give you 12 nice muffins or 8 big gnarly ones. You decide
Omg do those ever look good.......... recipe please.These are from my close friend Valerie Bertinelli
View attachment 29884View attachment 29885View attachment 29886
bulllee
Well-Known Member
I convert to metric when baking or I try to . Way more accurate and easy to weigh your ingredients .
Salted Caramel Chocolate chip cookies courtesy of Valerie Bertinelli
3 cups or 385 grams of all purpose flour, 1tsp baking powder,1/2 tsp baking soda, 1/2 tsp Diamond Kosher salt ( I use Diamond she calls for 1/4 fine salt ) Combine and mix well with a fork, or whisk to mix all the dry. Then I take 2 sticks of unsalted butter or 228 grams, softened and cream 1 cup or 165 grams of light brown sugar, and 1/2 cup or 100 grams of white sugar. Cream till light and fluffy. Add 3tsp of vanilla extract ( I use 3 tsp vanilla original recipe calls for 1 1/2 tsp ), then add ROOM temp eggs one at at time till blended in. Then fold in your dry ingredients about 1/3 at a time till just blended. Then fold in your caramel chips 1 cup or 155 grams of caramel chips, 1 cup or 167 grams of dark chocolate chips. I then scooped and weighed mainly 60 gram cookies which are pretty good size as of their richness, but I did make some 75 gram whopper dooseys
. Some of this recipe is how I bake. I use diamond kosher salt unless i'm topping a cookie, I hate iodized salt's flavor and fine grind. I always double my vanilla than what's called for ( if your worried about cost Walmart has really the cheapest vanilla out there or make your own with cheap vodka and beans ) . Then roll your dough into balls and this is IMPORTANT - chill your balls for at least 8 hours in fridge or 4 hours in freezer. Take the time or the cookie dough will spread . I bake on a 1/2 sheet aluminum pan with parchment paper ( for the most baking) it fits 8 cookies per pan (some are bigger than others ) comfortable. Sprinkle a little flake salt on your cookies and bake at 375 degrees for 7 minutes rotate and bake another 7 minutes, should be a nice golden brown. Cool on pan for 5 minutes then on a rack . There is debate on whens the best time to indulge ! The camp is for eating right away warm. Ice cold milk is a must. the other camp champions letting the cookie set and the flavors develop and marry together. Also it gives the cookie time to develop it's texture. What camp are you in ? or whats your favorite way to consume cookies ?
. Way more accurate and easy to weigh your ingredients .Salted Caramel Chocolate chip cookies courtesy of Valerie Bertinelli
3 cups or 385 grams of all purpose flour, 1tsp baking powder,1/2 tsp baking soda, 1/2 tsp Diamond Kosher salt ( I use Diamond she calls for 1/4 fine salt ) Combine and mix well with a fork, or whisk to mix all the dry. Then I take 2 sticks of unsalted butter or 228 grams, softened and cream 1 cup or 165 grams of light brown sugar, and 1/2 cup or 100 grams of white sugar. Cream till light and fluffy. Add 3tsp of vanilla extract ( I use 3 tsp vanilla original recipe calls for 1 1/2 tsp ), then add ROOM temp eggs one at at time till blended in. Then fold in your dry ingredients about 1/3 at a time till just blended. Then fold in your caramel chips 1 cup or 155 grams of caramel chips, 1 cup or 167 grams of dark chocolate chips. I then scooped and weighed mainly 60 gram cookies which are pretty good size as of their richness, but I did make some 75 gram whopper dooseys
. Some of this recipe is how I bake. I use diamond kosher salt unless i'm topping a cookie, I hate iodized salt's flavor and fine grind. I always double my vanilla than what's called for ( if your worried about cost Walmart has really the cheapest vanilla out there or make your own with cheap vodka and beans ) . Then roll your dough into balls and this is IMPORTANT - chill your balls for at least 8 hours in fridge or 4 hours in freezer. Take the time or the cookie dough will spread . I bake on a 1/2 sheet aluminum pan with parchment paper ( for the most baking) it fits 8 cookies per pan (some are bigger than others ) comfortable. Sprinkle a little flake salt on your cookies and bake at 375 degrees for 7 minutes rotate and bake another 7 minutes, should be a nice golden brown. Cool on pan for 5 minutes then on a rack . There is debate on whens the best time to indulge ! The camp is for eating right away warm. Ice cold milk is a must. the other camp champions letting the cookie set and the flavors develop and marry together. Also it gives the cookie time to develop it's texture. What camp are you in ? or whats your favorite way to consume cookies ?
I like to try my cookies when they're warm. I like to eat some when they've cooled. I like a cookie in each fist along side a cup of cocoa.
bulllee
Well-Known Member
These are one of my favorites from childhood, circa 1953 Betty Crocker's second edition.
Old time Cinnamon Jumbles
Mix together and cream till fluffy
1 C softened butter or 228 grams
2 C Granulated sugar or 400 grams
2 Large room temperature eggs
Stir in
1 1/2 C buttermilk or 375 ml
1 Tbls vanilla extract
Stir together and sift in
4 C All purpose flour or 512 grams
1 tsp of baking soda
2 tsp of Diamond Kosher salt
Mix together and set to the side for topping
1/4 C granulated sugar or 50 grams
3 tsp ground cinnamon
First of all you need to get your dough mixed and refrigerate overnight, otherwise it's not gonna work !
Drop or scoop 1 1/2 Tbls 2" apart on parchment paper
Sprinkle with the cinnamon sugar mix and bake @ 375 degrees for 8-10 minutes.
Lately there has been some discussion on if you really need to sift your dry ingredients, or just stir them together real good with a fork or whisk. When I make shortbread I will sift the dry goods 3X. It gives some cookies that lightness that you just can't achieve by stirring . You can tell the difference .
It is a sticky dough so it needs to be very cold. Sometimes I will pre scoop and freeze the dough balls then just a blast of cinnamon sugar and your good to go
Old time Cinnamon Jumbles
Mix together and cream till fluffy
1 C softened butter or 228 grams
2 C Granulated sugar or 400 grams
2 Large room temperature eggs
Stir in
1 1/2 C buttermilk or 375 ml
1 Tbls vanilla extract
Stir together and sift in
4 C All purpose flour or 512 grams
1 tsp of baking soda
2 tsp of Diamond Kosher salt
Mix together and set to the side for topping
1/4 C granulated sugar or 50 grams
3 tsp ground cinnamon
First of all you need to get your dough mixed and refrigerate overnight, otherwise it's not gonna work !
Drop or scoop 1 1/2 Tbls 2" apart on parchment paper
Sprinkle with the cinnamon sugar mix and bake @ 375 degrees for 8-10 minutes.
Lately there has been some discussion on if you really need to sift your dry ingredients, or just stir them together real good with a fork or whisk. When I make shortbread I will sift the dry goods 3X. It gives some cookies that lightness that you just can't achieve by stirring . You can tell the difference .
It is a sticky dough so it needs to be very cold. Sometimes I will pre scoop and freeze the dough balls then just a blast of cinnamon sugar and your good to go
And so? Big barbecue weekend.... what are all of you smokers and grillermasters making this weekend?
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