Roger_That wrote:

Oh and I don't want to go to the picture thread and see all the porn pop up so since I"m already here:

http://www.drinkingstuff.com/images/Dri … 30_img.jpg

Not bad for fifteen bucks, but it's not a real Bible.

Think I'll have to make my own.

Roger_That wrote:

GODDAMMIT ZED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

shit, I think I've forgotten how to have a conversation with words.

Roger_That wrote:

Oh and I don't want to go to the picture thread and see all the porn pop up

At work eh? Then I'll put my best wishes for the hot date over there

Auto-edited on 2020-08-02 to update URLs

Roger_That wrote:

FYI, I just got done making (and eating!) the Risotto.  FABULOUS.

And so freakin' easy.  I threw in some shrimp and portobello mushrooms and ate with a nice Pinot Grigio.

HEAVEN.  You all must make this!

Thanks, Taint!

Just doin' my job, ma'am.

icangetyouatoe wrote:

I broke it off with my fiance back in the 90s when Mr. Iron Man Himself and I were walking past a donut shop and he said, "damn..look at all those idiots eating donuts."
I knew it was over... I couldn't spend the rest of my life with someone who doesn't eat white flour.

Fool.  He knows not the sublime joy that is Krispy Kreme. Oh, bliss, oh, Heaven.

I got braciole in the oven.  I went with a mix of ricotta, parm, spinach, herbs, breadcrumbs and garlic instead of the sausge.  I'll be serving it with a side of deez nuts.

Last edited by jesusluvspegging (2009-02-06 21:17:00)

Roger_That wrote:

A side of Deez Nuts.  AHHAHA nice.

I just hate braciole.  HATE HATE HATE.

However, I make the best lasagna this side of Italy.  I could never share the recipe though, or I'd have to kill you.

I'm going to try one of the desserts, and the pesto tomorrow.

You don't step to me with no lasagna.  My lasagna will fuck you up.

Scotty wrote:

jesusluvspegging wrote:

I got braciole in the oven.  I went with a mix of ricotta, parm, spinach, herbs, breadcrumbs and garlic instead of the sausge.  I'll be serving it with a side of deez nuts.

Hey!  I consider it the height of rudeness to fuck with a recipe on the first go round.  Make that shit the way I told you to then fuck it up next time and have everyone tell you so.

FUCK

THAT

SHIT

EDIT: oh and these things are fucking awesome

Last edited by jesusluvspegging (2009-02-06 22:19:32)

headkicker_girl wrote:

icangetyouatoe wrote:

Interesting..I've always felt a man who can cook is also a man who is great in bed.

I agree.  They still make shitty boyfriends, but at least you'll go to bed with a full stomach and a satisfied libido.

I overheard a girlfriend's old man complain, "I'll bet he cooks, too."

He had a point and so do you, HK. I'm a good cook and a great date but when the fun's done, I'm ready to show them the door. Alone is good. Alone is sanity, scratching my nuts, farting when I please, making peace with my spiders. They haven't ambition either and never nag.

The ability to cook has served Me well in My day in the getting-a-woman-into-bed department.

Now, Scotty, I'm gonna pick on you a bit about this bullshit attitude about changing recipes around being "rude."  Where are you getting THIS?  I almost never make a recipe exactly how it's written, because the secret to cooking is (in My decidedly unprofessional opinion) willingness to experiment.  Any old plains ape can follow the directions, but if you don't get into the guts of the dish and fuck around a little, then you've got no chance to put your stamp on it. 


....besides, I didn't feel like doing meat-wrapped-in-meat last night, and I had a half a tub of ricotta and a stale heel of homemade sourdough, so all I had to get was the spinach.

Wait, I just said "I'm with Jesus".

God help me.

rim shot.

jesusluvspegging wrote:

I almost never make a recipe exactly how it's written, because the secret to cooking is (in My decidedly unprofessional opinion) willingness to experiment.

Hell, yeah - That's the fun of cooking.  My garlic-buttered sirloin slowly evolved from a recipe for pepper steak and my chili came from fucking a-round with a recipe for salsa.

I make a mean Black Forrest Cake if you need a desert.



Auto-edited on 2020-08-02 to update URLs

Dmtdust wrote:

Scotty wrote:

jesusluvspegging wrote:

EDIT: oh and these things are fucking awesome

I am Mickey Rourke to toe's Kim Basinger.

You are cheating of Feisty again, Sultan of Slut.

Feisty is, for better or worse, actually at no risk of being cyber cuckolded. (what is the female version of cuckolded, by the way?).

headkicker_girl wrote:

jesusluvspegging wrote:

For dessert I suggest Chocolate Bourbon Cake.  When it gets to the part where it starts talking about instant espresso, substitute a cup of STRONG French press (or drip coffee if you must), then I generally coat it in fudge icing, to hold in the Bourbon:

1/3 c. heavy whipping cream or half-and-half
a cup of sugar
3-4 oz 70% cacao chocolate
1 Tbsp butter.

dissolve sugar into cream, then melt in chocolate.  Add butter at the end to make it glossy.

Carbonara followed by cream, butter, sugar and chocolate (and bourbon)?  Are you trying to kill someone?

Honestly, it's not the garlic breath that would worry me, it would be the assplosion I would have almost immediately thereafter in the toilet bowl.  That is an anal-blowout waiting to happen for me!

My body can't handle butter and cream in abundance!  1 out of the 2 I could do, but both?  Not likely!

George Orr wrote:

jesusluvspegging wrote:

I made this tonight and I cannot recommend it strongly enough.

Oh Jesus God.  I cannot wait to make this.

I have bookmarked that whole site.  I wish to God other recipe sites would use that format.

I'm always looking for ways to make the recipes I write easier to follow. What do you like about that format in particular? What do you dislike?

George Orr wrote:

Taint wrote:

What do you like about that format in particular? What do you dislike?

At the risk of sounding like a retard, the photos are really helpful when you are pondering cooking a brand-new (to you) dish.

And each photo naturally leads to the next step in preparation, which is concise (I could do without the breezy remarks, but they're not too bad).  For instance, I know how to deglaze a pan; but the commentary about deglazing didn't insult my intelligence or waste my time, while for someone unfamiliar with deglazing it would be important info and the accompanying photo would be reassuring that you were doing it right.

I checked another recipe for a dish I am familiar with (Eggs Benedict) and I got the same impression:  Simple instructions, separated by informative images (useful rather than decorative), leading to a sense that the process is doable.  After reading the recipes my first impulse was to jump up and get going in the kitchen--and I'm not even hungry.

Thanks, George. I appreciate that.

Here's a great recipe for asparagus sauce.

Roger_That wrote:

Hey Taint, here's a question for you.  When I"m making that risotto, can I cut back on the amount of beef/veggie broth and just use some water?  I've found it's too 'beefy' and 'salty' for my taste...or maybe I'm just using broth that's too strong?

Not sure.  I just found with the cheese and the broth, it was very salty.  Salt is good, but I'm not a huge fan of excess salt.

Other than that, any ideas on how to keep it from thickening too quickly after it cools?  I guess that's just standard that it's going to turn into a glob of rice-glue once it's cooled down...

Stupid questions from the new to risotto cooking!

Water's just fine. You might also consider cutting the stock you're using with water to dilute the flavor. Or, in yet another exciting option (if you're using canned stocks) use sodium free stock. When I make saffron risotto, I just use saffron-infused water and it comes out just fine. When I make risotto, I use stocks I made myself and I don't salt them so that I can use them for a wide range of dishes.

As for the globbiness, it's just the nature of the beast. Arborio rice is very starchy.

Taint wrote:

Water's just fine. You might also consider cutting the stock you're using with water to dilute the flavor. Or, in yet another exciting option (if you're using canned stocks) use sodium free stock. When I make saffron risotto, I just use saffron-infused water and it comes out just fine. When I make risotto, I use stocks I made myself and I don't salt them so that I can use them for a wide range of dishes.

I've started keeping meat bones in the freezer for stock-making, though I don't have enough built up yet to really get started.  In the meantime, I've been shocked at how hard it is to find low-sodium stocks.  The Swanson's shit has over a half a gram of salt per cup, and that's the low-sodium!  The regular shit has almost a gram!

I found, for another dollar a quart, some stuff that has ~70mg/cup, but I have to go pretty far out of my way to find it, and $2.50/qt of stock is a bit excessive, IMHO.

So, let's say I go into a butcher's shop with the intent of asking for stockmaking material.  What should I be asking for?  Chicken backs, I know, but what's the equivalent for beef or pork?

Last edited by jesusluvspegging (2009-02-10 11:39:13)

Banjo wrote:

Risotto this, Pesto that. The hell with that. Serve your man what he really wants....Butthole on a Cracker!

1 female butthole
1 cracker

Now serve it up, cracker style! (note: dish should have appearance similiar to one below)

https://cruelery.com/uploads/thumbs/415 … _bread.jpg

Is that an asshole on a cracker?

Auto-edited on 2020-08-02 to update URLs

Taint, you're brilliant. Thanks.

Last edited by icangetyouatoe (2009-02-10 13:00:36)

I think Choad should sticky this thread so I can stop having to dig through randomly when I need a recipe or have a cooking question.

George Orr wrote:

Roger_That wrote:

I think Choad should sticky this thread so I can stop having to dig through randomly when I need a recipe or have a cooking question.

We've already got sticky kitty-cats; we are NOT stickying a Recipe Thread.  What's next, needlepoint?  Sorry.

George has spoken.

Oh and I think we should have a knitting thread.  Actually, I think we did at one point...