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The Culinary Thread page 2

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OT scrambled shit candies

2 pieces of your moms ass (each 1 inch)
4 limbs
1337 ml of blood

Get a microwave
Blend it
Enjoy!

Tastefood.com: 1/100000000000000000000000000000000000
every other food site:1/000000000000000000000000000000000000

 
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4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons canola or neutral vegetable oil
water
1 cinnamon stick
1 teaspoon chile powder
1 teaspoon ancho chile powder
2 bay leaves
¼ teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

4. Heat the oven to 350F (180C) degrees.

5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.

7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

 
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I’m eating homemade chicken salad this very moment. End of story.

 
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6 live scallops
Juice of 2 limes
½ a medium-hot green chilli, deseeded and very finely chopped
½ tsp caster sugar
Sea salt
A few fresh mint leaves

Using a flexible, long-bladed knife, cut between the muscle of each scallop and the inside of the flat half of the shell, so releasing the meat and causing the shell to open. Inside, as well as the white body and orange roe, you’ll see a black pouch (the stomach sac), which must be removed and discarded, and a brownish frill, or skirt, which is usually discarded, too (although it can be used in a fish stock). Cut the muscle and roe free of the curved half of the shell. (You don’t need the roe for this dish, so save that as a cook’s treat.) Remove the tougher sliver of muscle that adheres to the side of the scallop and any membrane attached to it, trim away the little black tube on the edge of the muscle, then rinse the scallop and pat dry.

Use a sharp knife to cut each scallop into four slices. Lay these in a dish, add the lime juice, chilli, sugar and a pinch of salt, and mix gently. Leave in a cool place for about 45 minutes.

Take the scallops out of their liquor, arrange on plates, trickle over a little of the liquor, scatter over some mint and serve.

 
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Originally posted by NoPoke:

i love to cook
cook.gif

As do I

 
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Ingiredients
2 rabbit loin fillets
6 slices pancetta or Parma ham
150g/5oz couscous
200ml/7fl oz hot chicken stock
3 tbsp olive oil
2 tbsp chopped fresh herbs such dill, tarragon and coriander
20g/¾oz pitted black olives, sliced
20g/¾oz sun-blushed tomatoes, halved
20g/¾oz pine nuts, toasted in a dry frying pan
½ lemon
sea salt and cracked black pepper
50g/2oz calamari strips, cleaned
20g/¾oz unsalted butter

Preparation method
1) Lay the loin fillets side by side, top to tail, so they form an even shape together.
2)Carefully wrap the pancetta or Parma ham around both the loin fillets, making sure you overlap the slices so the fillets are covered and are in a single piece.
3) Lay a large sheet of heatproof clingfilm (see top recipe tip below) on a work surface, place the covered rabbit on top and roll it up into a sausage shape. Tie the cling film in knots at both ends, forcing any air out.
4) Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl with clingfilm and leave in a warm place for 15 minutes.
5) Run a fork through the couscous to break up the grains and add one tablespoon of the olive oil, the mixed herbs, black olives, sun blushed tomatoes and toasted pine nuts. Finish with a squeeze of lemon juice and season with salt and pepper. Keep warm.
6) Steam the rolled loin for 4-5 minutes.
7) Remove the rabbit from the steamer and once cool enough to touch, carefully remove the cling film.
8) Heat one tablespoon of the olive oil in a frying pan, add the rabbit and cook for 2-3 minutes, turning regularly, until the pancetta is golden-brown.
9) Heat the remaining one tablespoon of olive oil in a separate frying pan, add the calamari strips and fry for 20 seconds. Remove the pan from the heat.
10) Cut the rabbit into 1cm/½in slices.
11) Melt the butter in a saucepan and add a good squeeze of lemon juice. Keep warm.

To serve
spoon the warm couscous onto serving plates and arrange the rabbit on top. Top with the calamari and drizzle with the lemon butter. Season with salt and freshly ground black pepper.

 
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Originally posted by Fishyninjabread:

Ingiredients
2 rabbit loin fillets
6 slices pancetta or Parma ham
150g/5oz couscous
200ml/7fl oz hot chicken stock
3 tbsp olive oil
2 tbsp chopped fresh herbs such dill, tarragon and coriander
20g/¾oz pitted black olives, sliced
20g/¾oz sun-blushed tomatoes, halved
20g/¾oz pine nuts, toasted in a dry frying pan
½ lemon
sea salt and cracked black pepper
50g/2oz calamari strips, cleaned
20g/¾oz unsalted butter

Preparation method
1) Lay the loin fillets side by side, top to tail, so they form an even shape together.
2)Carefully wrap the pancetta or Parma ham around both the loin fillets, making sure you overlap the slices so the fillets are covered and are in a single piece.
3) Lay a large sheet of heatproof clingfilm (see top recipe tip below) on a work surface, place the covered rabbit on top and roll it up into a sausage shape. Tie the cling film in knots at both ends, forcing any air out.
4) Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl with clingfilm and leave in a warm place for 15 minutes.
5) Run a fork through the couscous to break up the grains and add one tablespoon of the olive oil, the mixed herbs, black olives, sun blushed tomatoes and toasted pine nuts. Finish with a squeeze of lemon juice and season with salt and pepper. Keep warm.
6) Steam the rolled loin for 4-5 minutes.
7) Remove the rabbit from the steamer and once cool enough to touch, carefully remove the cling film.
8) Heat one tablespoon of the olive oil in a frying pan, add the rabbit and cook for 2-3 minutes, turning regularly, until the pancetta is golden-brown.
9) Heat the remaining one tablespoon of olive oil in a separate frying pan, add the calamari strips and fry for 20 seconds. Remove the pan from the heat.
10) Cut the rabbit into 1cm/½in slices.
11) Melt the butter in a saucepan and add a good squeeze of lemon juice. Keep warm.

To serve
spoon the warm couscous onto serving plates and arrange the rabbit on top. Top with the calamari and drizzle with the lemon butter. Season with salt and freshly ground black pepper.

What does this make?

 
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Moroccan Rabbit and Cous Cous with Calamari

 
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mmmmmmm sounds tasty