StarDestroyer.Net BBS

Broomstick wrote:

His Divine Shadow wrote: Unfortunately I don't have a grill, apartment living and all that.

Slightly off topic, but I'm curious - why is apartment living an obstacle to grilling? I've lived in apartments nearly my whole life and I've often owned and used a grill.* Is there some prohibition where you live?

* Of course, some sense is involved with that, such as not setting your abode or yourself on fire, but that applies whether you're in a house, apartment, or canvas tent.

Nah it's mostly a matter of the size a grill would take and our balcony which is rather cluttered ATM, oh and money. Took some pics of the balcony (I was hoping to make a thread later in AMP and show of our new place, but it's still so cluttered and unfinished):
http://i194.photobucket.com/albums/z12/ ... lcony1.jpg
http://i194.photobucket.com/albums/z12/ ... lcony2.jpg

I suppose we could put in a grill there later, if we got rid of the cat tree.

Anyway today I'll go out looking for a tiny charcoal grill, or maybe a use once and throw away deal.

Alyeska wrote:

Broomstick wrote:

Alyeska wrote:Raw meat tastes horrible and has horrible texture.

Speak for yourself - my preference is for meat less rather than more done, and some, quite frankly, I will eat raw out of preference. It sure as hell tastes better than charcoal shoe leather.

Exactly, speak for ones self. Telling people off for ordering their steaks well cooked and demonizing them for ordering a good steak in the process is not speaking for ones self. I don't like under cooked meat, but I will not criticize someone else for doing so.

Well, sure - I of course don't agree with your steak preference, but since you're the one eating it, it's your choice. Bon apetit. If you order it well done from a restaurant that's what you should get, as they are there to make you happy, not vice versa. And you should get it without needing to hear the opinion of the chef.

Isolder74 wrote:

The Spartan wrote:Maybe wrapping it in the foil with a probe thermometer inserted prior to rolling and cooking in the oven at 375F until you hit 140F-ish?

160 minimum. Turkey is poultry and has to be cooked to at least 160 degrees to be sure that samonilla is dead. 140 turkey is still basically raw. You don't want to eat raw poultry, ever.

Whoops... you're right. Why the hell was I thinking 140F? I know I got that from some where.

His Divine Shadow wrote:Unfortunately I don't have a grill, apartment living and all that.

I've seen just about all species of grill on apartment balconies. Unless your landlord prohibits it, it's not really any different than having a grill on your porch or lawn.

We don't have a balcony of any kind, so I used the indoors option: the ribbed side of a cast-iron griddle over an electric stove. It's not as good as the real thing, but it still did grilled chicken and asparagus just fine. Oh man, grilled asparagus...

Also, stickied for awesome.

EDIT: ..Er, once I figure out how.

The OP may be too old. I run a board on phpBB3, and it won't let mods make a thread sticky if it's been around for more than a week or so.

I guess when/if this thread slows down, I'll merge it with the recipe thread so the information stays handy by. It would be a shame to lose to distant pages of the forum.

Or you could ask an admin; they can still do it.

The Spartan wrote:

Isolder74 wrote:

The Spartan wrote:Maybe wrapping it in the foil with a probe thermometer inserted prior to rolling and cooking in the oven at 375F until you hit 140F-ish?

160 minimum. Turkey is poultry and has to be cooked to at least 160 degrees to be sure that samonilla is dead. 140 turkey is still basically raw. You don't want to eat raw poultry, ever.

Whoops... you're right. Why the hell was I thinking 140F? I know I got that from some where.

Its the usual temp to cook beef to to be considered rare and safe to eat. That is probably where you get it from.

Broomstick wrote:

His Divine Shadow wrote: Unfortunately I don't have a grill, apartment living and all that.

Slightly off topic, but I'm curious - why is apartment living an obstacle to grilling? I've lived in apartments nearly my whole life and I've often owned and used a grill.* Is there some prohibition where you live?

* Of course, some sense is involved with that, such as not setting your abode or yourself on fire, but that applies whether you're in a house, apartment, or canvas tent.

I can consider myself lucky that the balcony is big enough for a nice table and a gas grill and the flat is the top-most and facing the forrest, so no neighbours disturbed; I can barbecue as much as I want. But if you happen to be living in the city, with neighbours close, it can be a problem. The current decisions by courts here is IIRC around three-four barbecues a year are allowed, more would be unduly disturbing the peace of the neighbours...

Isolder74 wrote:

The Spartan wrote:Whoops... you're right. Why the hell was I thinking 140F? I know I got that from some where.

Its the usual temp to cook beef to to be considered rare and safe to eat. That is probably where you get it from.

140 F is the minimum holding temperature for warm-serve poultry as well, though of course it must be cooked to 160 first.

FYI I got a charcoal grill today, a thing on three legs. It was only 17 euros. I just took the side of pork off the grill, it was so damn good. I coated it in BBQ sauce first and then put it on the grill. Also making some roasted tomato halves and some chiken to go with garlic hash browns.

Pork (except for bacon or lard) is always great when grilled. Here's another tip:

Any kind of sausage, from the fancy handmade kind to the cheapest hot dogs will ROCK when cooked on a grill.

The only catch is that due to the high fat content of most sausages, your grill will flame on from time to time.

Elfdart wrote:Pork (except for bacon or lard) is always great when grilled. Here's another tip:

Any kind of sausage, from the fancy handmade kind to the cheapest hot dogs will ROCK when cooked on a grill.

The only catch is that due to the high fat content of most sausages, your grill will flame on from time to time.

Oh hells yeah. A properly grilled hot dog, a cold beer, and baseball on the radio is the perfect Saturday lunch.

Elfdart wrote:Pork (except for bacon or lard) is always great when grilled.

I'd disagree here, other than the potential for crazy flare-ups, bacon cooks just fine and tastes great when grilled. You just need some space on the grill to move the bacon around and spread out the fat drippings, thus avoiding the fireball effect.

I have always ordered my steak medium rare, but it was not until I ordered (to go) the most expensive ($50) steak at "The Pines" (a restaurant at the San Manuel Indian Bingo and Casino in San Bernardino) medium rare a few months ago did I realize how damn good a steak can really get.

By the way, I do not ever have the usual sides associated with steak, and I do not use steak sauce or any kind of sauce. Being Filipino, it comes naturally that my steak should be served with a huge helping of steamed white rice.

Elfdart wrote:Here's another tip:

Any kind of sausage, from the fancy handmade kind to the cheapest hot dogs will ROCK when cooked on a grill.

The only catch is that due to the high fat content of most sausages, your grill will flame on from time to time.

That only works with sausages made to be fried/grilled. There are also sausages made only for boiling (like i.e. a Weißwurst), and those on a grill will result in very...interesting results (and not exactly looking tasty or edible...)

That's OK, I like my sausages burnt around the edges.

Merge accomplished.

ANZAC Bars

kinda like ANZAC biscuits ... but in a breakfast bar form...

1 cup plain flour
1 cup rolled oats
1 cup dessicated coconut
125g butter
1/3 cup golden syrup
1/2 cup brown sugar
1/2 teaspoon bicarbonate of soda

Oven to ~170 C
Combine flour, oats and coconut in a bowl, combine butter, sugar and golden syrup in a saucepan over a medium heat until melted/smooth, add bicarbonate of soda and stir.
Mix wet ingredients into dry and mix thoroughly, pour into a slice tin (ours is 20cm x 30cm) and bake for 20 minutes.
Cool in tin, cut up and serve.
Awesomely delicious

Darth Wong wrote:Chocula's method does have the advantage of being ridiculously fast and easy. I guess the concern is that you will lose too much flavour into the water that way. Having never tried it, I'd be curious just how murky the water is after this ten minute boiling session.

Well you could steam the ribs instead by placing them inside a metal colander that fits inside the pot. That would reduce any chance of flavor loss.

oatmeal-sunflower seed-coconut cookies

preheat oven to 375 F / 190 C

creme:
1 cup sugar
2/3 cup butter
2 eggs
medium amount of vanilla

add:
1 cup dried coconut flakes
1/2 cup sunflower seeds
3/4 tsp baking powder
1 1/4 cup quick oats
1 cup flower
(if your sunflower seeds were not salted add a pinch of salt)

bake 8-10 minutes on 2 ungreased cookie sheets or until the edges are brownish
makes 2 dozen medium cookies

I made these cookies a few days ago because I had dried coconut flakes (ew!) and sunflower seeds that were getting old (oh no!) and they were tasty (yay!). I actually used 1/2 cup butter, but they were a tiny bit drier than I wanted. I don't know how much vanilla extract you should use because the vanilla I have is very concentrated, and using more than a few drops will turn anything into a vanilla explosion. I put in a medium amount of drops.

This is originally my girlfriend's recipe, but it's just so goddamn good. It's a pasta salad with halloumi cheese. That may sound weird, but the result is eminently tasty, and quite fast to make. Apologies if I do not use the frankly idiotic volume notations of the US for things sold by weight; I simply wouldn't know where to even start.

Ingredients:

• 250 g halloumi cheese (it's a Cypriot white cheese)
• 400 g pasta (preferably farfalle, penne or gnocci, but any will do)
• 1 red pepper
• 1 red onion
• 150 g mushrooms
• 120 g baby spinach
• pepper and salt
• vinegar
• oil
• soy sauce (optional)

First, put the pasta water on.

Now, ze chopping. Dice the onion and the pepper into roughly same-sized chunks; the pepper pieces can be a bit larger. Do the same with the mushrooms, but into still larger pieces - split them or quarter them, at the most. Open the halloumi wrapper, draining the moisture into the sink. You'll notice the cheese is quite rubbery; this makes it fairly easy to cut it into half-inch cubes. Don't worry, it'll look a whole lot better.

Get the pan hot; your average fry-onions-and-meat temperature is the goal, or slightly above. Get some oil on, and fry all the chopped vegetables. I usually put the halloumi in a few minutes after the rest has gotten going, because the halloumi tends to sweat. Stir while it fries, peppering generously, and watch the moisture boil off; ideally, the mushrooms should have a bit of colour to them now beyond just being boiled, and the halloumi will be gaining a brownish crust which is what you want. The other vegetables should be soft and have a bit of colour, but they shouldn't be burned to a crisp. Salt, stir, and remove from stove.

Now, wash the spinach, put in a bowl. Mix as much vinaigrette as you want (for this course I make around 7 cl; the sauce itself is a simple mixture of two parts oil and one part vinegar, and I usually add a dollop of soy sauce and even some tabasco), then pour it over the salad. Next, pour over the fried vegetables, and mix (stir) it around into one singularly weird but lovely entity. Add the pasta, sans pasta water, and mix in that as well. Season to taste with further pepper, salt and if necessary vinegar, tabasco and soy (and you will probably need to; I always chicken out and go with a conservative estimate).

...and you're done.

I posted this on another forum I frequent. Apparently it ended up getting quite the reputation, cause every guy who tried this recipe to impress a woman with their (non-existent) cooking skills ended up getting laid the night they made this. It's now been nicknamed the 'Love Chicken'.

The nice thing about the recipe is that it's quite easy to make but it looks like one of those 'I worked for a whole hour making this' recipes.

Anyway - let me know if you guys have the same success...


Love Chicken

olive oil/butter
2 or 3 crushed garlic cloves
1 pound skinless, boneless chicken breast halves
paprika
brown sugar
red wine
salt and pepper and whatever herbs and spices you wish to taste


Heat oil/butter in a large skillet over medium high heat. Cook garlic in oil until browned (about 1-2 minutes). Place chicken in the skillet, and cook about 5-10 minutes on each side, until no longer pink and juices run clear. (I usually sprinkle oregano, basil, and whatever herbs & spices I've got in my spice rack on it during this time).

Drain oil from skillet. Sprinkle chicken with paprika and brown sugar ( I usually use 1 heaping tablespoon of sugar per chicken piece--adjust depending on taste). Pour red wine around chicken (1/2 wine glass of wine--drink other half ). Cover, and simmer on low for about 10 to 15 minutes; lightly baste chicken with wine sauce while cooking. Turn chicken over--repeat with sugar/herbs/paprika. Cook another 10-15 minutes. Pour a bit more wine if wine is boiling off (wine sauce should be looking like syrup at this point). Turn chicken over again for another 5-10 minutes or so (depending on how well-cooked you want your chicken)

Makes 4 servings

Goes well with potatoes or rice or pasta

can't remember but we finalized a good Ahwannee Recipe for Cafe Mexicano

2 tall Espresso Shots
2 tsp coca powder
1/2 tsp vanilla
froth 3-5 seconds (it won't froth but it will blend the coca powder)
garnish with chili powder and cinamon

Sweeten to taste (preferably with honey)

a mocha for those who like your coffee black and spicy.

oh and in honor of me owning a crock pot for the first time in two years.

Colin's Turkey loaf.
1/2 pnd/1/4kg mixed veggies (perfered coliflower, brocili, carrot, mix)
8-12 mushrooms (quartered)
4 medium potatoes
3 pounds/1.5 kg Ground Turkey
one packet of lipton soup mix
1/4 cup of bread crumbs
2 eggs

mix turkey, bread crumbs, eggs, bread crumbs, and soup mix packets (you can substitute the eggs with other binders/oils)
place veggies shrooms and potatoes in the bottom of the crockpot, put the ground turkey on top, cook on high for 8+ hours, remove lid and allow it to cook for another hour. Serve.