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  1. #321
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    Quote Originally Posted by SamanosukeShiva View Post
    tonkotsu ramen seasoned with tare. + basic set up.

    My wife and I were instantly impressed. Good job!

    Quote Originally Posted by Astylla View Post
    Butternut squash , black bean and chicken enchiladas in whole wheat tortillas. Fucking amazing with homemade red sauce.

    http://i62.tinypic.com/nwioec.jpg
    I'm not huge on mexican dishes but that looks really good! Great job!

  2. #322
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    I've been making a lot of slow cooker chicken thighs recently due to work constraints and I've discovered that leaving them under the broiler in my oven for about 5 minutes adds a LOT to the flavor. No pictures right now but I'll get them next time I make it.

  3. #323
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    Quote Originally Posted by Zetanio View Post
    I've been making a lot of slow cooker chicken thighs recently due to work constraints and I've discovered that leaving them under the broiler in my oven for about 5 minutes adds a LOT to the flavor. No pictures right now but I'll get them next time I make it.
    Take them out and sear them for like 5-10 mins? Does the skin get crispy; I like crispy chicken skin.

  4. #324
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    They are boneless and skinless thighs. I have to do the broiling and not searing at the beginning due to time constraints on my prep.

  5. #325
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    The squash was small chunks, not shredded. Really good though, and she normally has to hide veggies in my meals lol

  6. #326
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    Quote Originally Posted by Zetanio View Post
    I've been making a lot of slow cooker chicken thighs recently due to work constraints and I've discovered that leaving them under the broiler in my oven for about 5 minutes adds a LOT to the flavor. No pictures right now but I'll get them next time I make it.
    Have you tried doing thighs with bone in the cooker? If so, I'd love to hear a recipe. I cook a lot of chicken thighs, but it's always bone because boneless is double if not more on price around my area. I usually marinate for at least 3 hours and will either straight bake or pan sear and then bake.

  7. #327
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    Unless you HAVE to use the slow cooker I wouldn't. If I'm using bone-in thighs I always sear and bake.

  8. #328
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    Quote Originally Posted by Zetanio View Post
    Is the squash shredded or chunky or what?
    I adapted this recipe from this just in a slow cooker :
    http://www.skinnytaste.com/2013/11/b...-bean.html?m=1

    And this is the sauce recipe http://www.budgetbytes.com/2012/08/red-enchilada-sauce/
    Quote Originally Posted by Zetanio View Post
    Is the squash shredded or chunky or what?

  9. #329
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    Quote me twice, quote me three times if you want!

  10. #330
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    Quote Originally Posted by Zetanio View Post
    Quote me twice, quote me three times if you want!
    Fucking phone lol. But in all seriousness these were fucking amazing. I've never had Butternut squash and the spices really made it yummy.

    I used precut organic from Costco then added the black beans, cilantro, chicken breasts (added meat for hubby), rotel tomatoes with chiles, cumin, chili powder, cracked pepper, sea salt, garlic powder and oregano in a bowl. Coated everything together before tossing in a crockpot.

    Set it on low for 6 hours. Remove chicken and shredded with fork. Add back to mixture and mix well. Used low carb whole wheat tortillas to roll, covered with sauce and cheese then baked in oven at 375 degrees to finish.

  11. #331
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    I made dis... like 10 minutes ago.. waiting for it to cool off so i can cut into it...

  12. #332
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    Bought a sausage stuffer kitchen aid attachment. This shit is slow as fuck, I should've bought a handcranked sausage stuffer. 10 lbs sausage took like 90 minutes of stuffing.
    PSA: If you're thinking of buying a sausage stuffer, get a hand-cranked one or commercial one that shoots out 20 lbs sausage a minute, dont get kitchen aid attachment.

    Sausage turned out great regardless, cold weather had some benefits for sausage making .

    working the fresh sausage master recipe from a book:
    70/30 ratio. +1.75% by weight salt content + 10% by weight emulsifying liquid (wine).

    actual recipe that I used:

    meats:
    whole pork butt + a little fat trimming to up the fat %.

    flavoring:
    Garlic, Thai Chillis, Lemongrass, Kaffir lime leaves, galangal.

    seasoning:
    I split the 1.75% salt measurement with 75% Salt and 25% MSG (yeah MSG so what)
    and I added another 1% or so sugar and 0.5% white pepper.

    Liquid:
    Chilled rice wine

  13. #333
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    Banh Mi made with aforementioned pork sausage, quick pickled cucumber, caramelized onion.


  14. #334
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    I don't really like pickled anything, but that looks greatmazing.

  15. #335
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    Quote Originally Posted by SamanosukeShiva View Post
    Banh Mi made with aforementioned pork sausage, quick pickled cucumber, caramelized onion.

    [IMG]Delicious Image[/IMG]
    What do you use to pickle the cucumbers? I've made something similar using Brooklyn Banger's Num Pang sausage, cucumber, shaved carrot, and cilantro very similar to yours. I usually just soak the cucumbers in a mix of rice vinegar, a drop of sesame oil, salt and pepper. Was curious if there was a better mixture as I know nothing of pickling.

  16. #336
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    This is a fairly common quick cucumber pickle recipe.

    I used equal parts sugar/distilled vinegar, 1cup each, a pinch of salt, and 1 thinly sliced bird's eye chili for a little kick.

    Make sure you dissolve the sugar in the vinegar before putting in the cucumbers, and it's ready after 30 minutes or so but it keeps in the fridge for however long it lasted you. If you heat up the vinegar, make sure it cools down first before putting in the cucumber. Some people like to dillute the vinegar solution with water, but i dont. What kind of vinegar doesn't matter, up to your preference, but I like distilled because it has cleaner taste.

    The reason this quick pickled recipe works well with the sausage/other meats really, is because it is sweet and simple, and it contrasts with the saltiness of the protein. As opposed to salty protein + salty pickle = too much salt IMO.


    Generally don't put any oil in the pickling liquid, because thats the first thing that will go rancid.

    =============================

    There's another natural pickling recipe that doesn't use vinegar, and only uses salt/sugar/spices/water + fermentation to make it sour. It takes a little more care/time to make though, like kimchi.

  17. #337
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    Quote Originally Posted by SamanosukeShiva View Post
    This is a fairly common quick cucumber pickle recipe.

    I used equal parts sugar/distilled vinegar, 1cup each, a pinch of salt, and 1 thinly sliced bird's eye chili for a little kick.

    Make sure you dissolve the sugar in the vinegar before putting in the cucumbers, and it's ready after 30 minutes or so but it keeps in the fridge for however long it lasted you. If you heat up the vinegar, make sure it cools down first before putting in the cucumber. Some people like to dillute the vinegar solution with water, but i dont. What kind of vinegar doesn't matter, up to your preference, but I like distilled because it has cleaner taste.

    The reason this quick pickled recipe works well with the sausage/other meats really, is because it is sweet and simple, and it contrasts with the saltiness of the protein. As opposed to salty protein + salty pickle = too much salt IMO.


    Generally don't put any oil in the pickling liquid, because thats the first thing that will go rancid.

    =============================

    There's another natural pickling recipe that doesn't use vinegar, and only uses salt/sugar/spices/water + fermentation to make it sour. It takes a little more care/time to make though, like kimchi.
    Awesome, thanks.

    I generally only soak the cucumbers for an hour or two at most; it serves more as a dressing than a pickling liquid, hence the drop of oil. I'll have to try this out.

  18. #338
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    Bag of steam fresh veggies - Cooked in microwave and drained
    2 eggs - whipped up all scramble-y
    2 pieces of bacon
    1 "banana shallot" - Not sure wtf. Kinda like garlic and onion together? Tasted awesome
    salt
    pepper

    Cook bacon in nonstick pan
    Take bacon out, leave fat
    Eat bacon
    Peel shallot, cut lengthwise, cut into 1/4" slices
    onion -> pan (Pan should be hot as fuck right now)
    Enjoy the smell of bacon and onions
    Veggies should be done, drained and kinda dry (works to mark/sear them a bit more)
    Put veggies in
    heat to med
    put well-hwipped eggs in
    make sure to swirl em

    Two options here:
    I DON'T HAVE TIME FOR THIS ZET Method
    Heat to full -> push veggies and cook around until it's cooked -> salt pepper

    HEY ZET I LOVE TO EAT LIKE A REAL PERSON Method
    Reduce heat to low -> Cover pot -> Wait awhile (Tip: Read something for a lil bit like 8 minutes or so)
    Let the eggs set and get just done on top
    Remove cover
    salt
    pepper
    other shit that will overpower your egg/veggie combo

    Plate

    Super star points if you flip that frittata style on to a plate

    Proceed to give Zet money because he's great.

  19. #339
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    Nice, looks delicious.

    Speaking of eggs, I've been making steamed eggs for dinner lately, I've had it since I was a kid, and it's probably one of my favorite egg dishes. It's very similar to chawanmushi.

    very simple recipe, and easy to make.

    It's basically a mix of eggs and stock, thats it.

    Mix beaten egg and stock or water 1:1 ratio, season with salt. You can add a little bit of shrimp or cooked ground meat to it.
    Steam until cooked. If you don't have any way to steam, you can also put it the oven, covered, inside a water bath.

    more detailed recipe + pics:

    http://foodelicacy.com/steamed-eggs-with-minced-meat/

  20. #340
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    Quote Originally Posted by SamanosukeShiva View Post
    Nice, looks delicious.

    Speaking of eggs, I've been making steamed eggs for dinner lately, I've had it since I was a kid, and it's probably one of my favorite egg dishes. It's very similar to chawanmushi.

    very simple recipe, and easy to make.

    It's basically a mix of eggs and stock, thats it.

    Mix beaten egg and stock or water 1:1 ratio, season with salt. You can add a little bit of shrimp or cooked ground meat to it.
    Steam until cooked. If you don't have any way to steam, you can also put it the oven, covered, inside a water bath.

    more detailed recipe + pics:

    http://foodelicacy.com/steamed-eggs-with-minced-meat/
    Do you steam in a dutch oven or can you use a covered saute pan or something?

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