Its the best one i've found. The internet has a billion of them and i've tried several, but I always go back to this one as its a perfect blend of pesto. I would just add less olive oil if like pete she runs into the tijuana two step.

Yep, every year people eat turkey for Christmas and every year they moan that it's ****.

I wanted lobster last year but we ended up with turkey, again.

Looks nice. Is it soup? :o:

Pesto Sauce generally used for pastas. I always use it with butternut squash ravioli.

Ughhhh, well if that happens to anybody it would be my dad... He was up all night once after eating Indian food for dinner, so yeah...

I would think if you use the pesto in moderation he would be fine. The cheese kind of does the opposite of the olive oil, so you can always add more cheese to thicken. God I sound like Rachel Ray now.

Alright I just made a pretty decent chili and it took me like... 30 minutes. Here's what you'll need.

1 16-ounce can of black beans
1 Polish turkey kielbasa sliced in half and then quartered.
1 1/2 cups of vegetable broth
1/2 cup of water
1 teaspoon of minced garlic
2 teaspoons of chili powder
1 16-ounce jar of thick and chunky salsa

Basically add all these into a sauce pan and bring to a boil, then put a lid on it and let that shit simmer for about 20-30 minutes. After you're done you can add some chopped up green onion, cheese, and sour cream to the mix. If you do it correctly it should look like this

http://i986.photobucket.com/albums/a...ps4667ab68.jpg

and you should feel like this

http://1.bp.blogspot.com/_iXUKR99yXM...%2Bcontent.jpg

Sloppy Jose's (ho-zay's)

Ingredients:
2 lbs lean ground chuck
2 cans sloppy joe sauce
2 cloves garlic
1 diced green pepper
1 jar conqueso sauce
sliced dill pickles
EVO, or cooking oil
Buns

Cooking:
Add green pepper to oiled skillet, sautee'ing for about 10 minutes, then add garlic and ground chuck. Brown the meat, and add the mixture to crock-pot (or what ever holding vessel you desire, it just needs to keep warm). Add cans of sloppy joe sauce to crock-pot, and stir.

Next, heat the conqueso in a bowl (microwave or stove, doesn't really matter except for the amount of dishes).

Preparation:
Add heaping amount of sloppy joe mix on a bun, then top with conqueso, and sliced pickle.

Had these last Sunday for the last Bears game of the season. Pretty good.

http://i539.photobucket.com/albums/f...ps1c14e7e2.jpg

Foie Torchon, Huckleberries, Fennel, Fried Duck Rillette, Fig Jam, Pain D'épices.

https://lh4.googleusercontent.com/-4...2019.04.56.jpg

Cocoa-Rubbed Scallops, Charred Leek purée, Redeye Demi, Winter Julienne.

https://lh5.googleusercontent.com/-K...2017.30.58.jpg

So I made my first chowder tonight (or chowda if you want to be grammatically correct). It was pretty easy and cheap.

Here's what you'll need

2 cans of cream of potato soup
1 stick of celery, sliced up
1 cup of frozen corn kernels
4 slices of bacon
1 small onion, diced
1/2 teaspoon of thyme leaves
1/2 teaspoon of pepper
2 cans of tuna, drained and flaked
3 cups of milk

Start by cooking the bacon in a skillet, then put it to the side letting it harden (it's going to be broken up later). Then use the run off and put it in a saucepan and start cooking the diced up onions and celery until tender. Then start to add the milk, cream of potato soup, corn, thyme leaves, and pepper and bring to a boil. Once it starts to boil, add the tuna and stir. Let it sit for a few minutes and then serve, adding the bacon bits if you want.

Pete's Breakfast Burrito

Ingredients

Chorizo
2 Eggs
1/4 cup of milk
1/2 an onion diced up
1 mushroom
Leeks diced up
1 jalapeno (or some other pepper if you want to go hotter)
cilantro
Shredded up pepperjack cheese (I prefer this because it's soft and melts easily)
Salsa
Shredded or cubed potato (if you're going the cube route, do them very small)
Tortillas

So start by sauteing your vegetables in some butter until the onions are translucent and then start adding your chorizo and potatos. Let the chorizo break down a little bit and then add some of your salsa and then start mixing it all together. While that's cooking, crack open your two eggs into a bowl and add your milk, then start mixing it together. Add the egg mixture to your meat and then start throwing on your shredded pepperjack cheese and start mixing it up. Finally add your cilantro, mix that in and just let that sit on a low temperature while you get the tortillas ready.

Now this is probably the hardest part of the meal, putting your tortillas on the element burner in order to make them easier to manipulate. This is a lot easier if you've got a ceramic top stove, but basically you put the tortilla on the element and let it set for about 5-10 seconds and then try and flip it over, either with your hands, a knife, or tongs if you come prepared.

Once your tortilla is ready, you scoop out some of the filling into it, roll it up in your preferred fashion, and then pour some more salsa on top. Also make sure to have a pot of coffee brewing, because coffee and salsa are amazing together.

I'll put up pictures tomorrow, I used my cast iron skillet and it didn't come out the way it should look, so I'll go shopping for another skillet and make some more tomorrow.

How big are the tortillas you use?

10"

I usually get the Guerrero brand, although I'll probably start getting ones that are made in the same store where I'll be buying my salsa and chorizo from. The tubed stuff is okay, but I find it makes the mix far too watery, unless I feel like cooking it longer.

Making a MA PO TOFU tonight with the fantastic sambal chili paste.

Google Image Result for http://4.bp.blogspot.com/_3qF4fzIG6tk/TET5U7Ze3WI/AAAAAAAAAKI/mWcb2H0Y548/s1600/ma_po_tofu.jpg

Should come out looking similar gonna add mushrooms, scallions, onion and garlic to give it some body. Simple but great on a bed of rice.

Funnily enough I'm going to be making a spicy pasta sauce with sambal and crema. If it turns decent I'll let you know the recipe.

Yeah let me know pete. Always interested in spicy dishes of any variety. Sounds like a good start. Sambal chili paste can sometimes get sugary by what you add, but shouldn;t be a problem with crema. I even hit my garden for additional thai chilis or serranos depending on how much my stomach can handle that night.

Alright it came out pretty well, although there are a few things I'd change to this recipe.

Here's what you'll need

1/2 an onion diced up
1 spoonful of diced garlic
1 mushroom diced up
1/2 of a 15 oz jar of Table Crema (don't get the sour cream kind)
2 spoonfuls of sambal (you can add more if it's not spicy enough)
1 chicken breast cut up into cubes
Sun-dried tomatoes

Start by sauteing your onion, garlic, and mushrooms in a 10-12 inch skillet until translucent, then add your chicken and spice that however you want (I used some salt/pepper, garlic salt, and oregano). Cook on medium heat until tender.

In a separate pot, add your crema, sambal, and cheese, and stir until well blended. Mine was a little on the thick side so if you want a thinner sauce, you can add some more crema, water, or milk to help thin it out.

When your chicken has finished cooking, add the sauce to the skillet and turn down to a low and let simmer. Boil some water for your pasta (I used penne), and when it's done, drain it and then add the sauce to the pasta, mix that around, add in a little olive oil, ground pepper, and cheese, and serve

Spaghetti and Chicken
> 1 chicken breast you found in the fridge, sprinkled with some kind of seasoning
> 1 box of pasta
> Jar of sauce

Cook box of pasta according to directions. Well, while it's boiling you'll have to go downstairs to reset the breaker because you have a horrible oven. Once it's boiling, add the pasta. That is after you realize the breaker blew again and so you have to go downstairs and reset it. Again. Cook for 3 minutes, and then reset the breaker again. Cook for an additional 2 minutes, and then reset the breaker again. Cook for an additional 4 minutes, and then reset the breaker again. Give up, and take out the pasta from the now tepid water. Reset the goddamn breaker again. Add the undercooked pasta back to the pot, add the sauce and the chicken. Cook for a minute before the fucking breaker blows again. Enjoy your hard pasta, cold chicken, and lukewarm sauce.

I'm sorry you're having electrical issues man, I know how that goes. In my last place we were tripping our breakers all the time and we fixed it by upgrading the switches by 10 amps. It's a little risky though as the ones put in are usually there for a reason, as they're as much as the line is rated for, but if it's screwing you over like this it may be worth the risk.

Edit: I just spoke to my repair guy and he told me the breaker that your oven is on should be at least 50 amps. What's yours currently at?

I would certainly add some more crema or milk to make it thin out for pasta. doesn't sound half bad. I usually add a little olive oil when cooking the pasta that way there is no need to add it after. I don't usually like the olive oil mixing with the cheese directly it makes an almost grease like effect, but overall i'm gonna run with this one and see what i come up with. I generally make my hot pasta sauces with el pato and combine an array of ingredients.

Pete, I think you should write a cookbook.

Easy Cooking for Honkys

Maybe I'll get to bang Rachel Ray

Ramen Noodle

For many, ramen noodle is the food you eat when you're either too poor to afford other food or too lazy to cook something else (if you even cook it at all). While this stigma is wholly deserved and we should look down on the college students who subsist off it with the utmost contempt, by adding a few simple ingredients you can transform your shame soup into something to be posted about on music forums.

Here's what you'll need

Vegetables - I often use carrots, celery, corn, and mushrooms
Two Packets of Ramen
1 to 2 Hot Peppers - Again I'll leave this to your personal preference, I usually use jalapenos or pickled banana peppers
Meat - I usually use pork because pork is amazing and cheap

Start by seasoning your meat with whatever you want. I tried this 5 Spice thing and it came out alright, but I think next time I'll go back to using your basic salt/pepper and lime (for pork at least). Heat up a skillet and start cooking the meat until brown on both sides (cooked fully through if you're cooking pork or chicken for health reasons).

While your meat is cooking, start chopping up your vegetables. I usually do mine at a 45 degree angle cut because it looks badass (much like holding a handgun sideways when you cap some punkass bitch). As with much Asian cooking, you'll want your cuts to be small, as this helps the vegetables cook faster while boiling, if you haven't already gotten your water or stock boiling, you'll want to do this now.

Your meat should be cooked through by now so take it off the skillet and start chopping it up into squares or longer strips, your preference. Once the water starts boiling add your noodles, add the MSG loaded flavor packets, your veggies, and your meat then go crack a cold one and head off for a wank (wash up afterwards for gods sake).

Stir occasionally to make sure the noodles don't congeale into one delicious lump, and when they're soft and your veggies are cooked, enjoy your cheap meal you sad bastard.

Does anyone know how to make a delicious omelette? I only have milk, eggs, cheese, bacon, cold meat (gammon), mushrooms and not a lot else. I have only made cheese omelettes before so I don't even know how to put stuff in it, in Mexico the chick who made my omelettes mixed everything up with a spoon, but I tried her method (no milk also) and it failed hard.

Spanish omelette. Eggs, potatoes, onions.


marco pierre white omelette - YouTube

I know you said you don't have potatoes but you could cook this in future :o:

I will try, strangely sounds good.


Also my omelette was top quality.

Has anyone got any recipes for chips (reasonably simple)? I fried some in goose fat for my Christmas dinner, added some minced garlic and herbs but felt they could have been better, would like something a bit spicy. Gonna make some burgers in a bit, got some mince from the butcher.

It is 5*. The potatoes add a sweetness to the eggs. I eat this for breakfast a lot.

The trick to making homemade chips (or French Fries) is to boil the potato slices before you put them in the oven, that way they get nice and fluffy as they bake. As for making them spicy, that's going to depend on what you season them with. I use this salt called "Vulcan's Fire Salt" on my roasts on occasion and it gives them a nice bit of heat to them. I've never tried it on homemade fries though so I don't know how it would turn out.

Thanks mate. Right I'll try that, could you use something like paprika on them do you reckon? And maybe rub the chips in olive oil after boiling them and before putting them in the oven to make them crispier on the outside?

Stupid question alert but is "Vulcan's Fire Salt" salty in taste? :o:

Yes I think paprika mixed with some garlic salt, and onion salt will make a nice spicy uh... spice for your chips. That Vulcan Fire Salt was something I picked up at a rib cook off so I don't know how easy it is to track down, but yes it is salty to the taste.

Yes also to using the olive oil after the boiler process. Basically just cut them up into strips, boil them for about 5-7 minutes, not long enough to fully cook them, but enough to start the process, take them out and arrange them on a cookie sheet. Brush on some olive oil, then take your paprika, onion salt and garlic salt mixture and sprinkle it on them, making sure you get all sides, then put them in the over at 425 for about 20-25 minutes.

Anyone know any good seasonings or dips to go with sweet potato fries?

Honestly I think a garlic salt,onion salt, and fresh ground pepper seasoning to give the fries a sweet and salty taste. As for the dip I'd just use the standard blue cheese or ranch dressing dip, but maybe add some sriracha to give it some heat.

roasted garlic aioli is what i'd do.

Okay this was 100% experimentation and it couldn't have come out better.

Pete's Bleu Cheese Burger

Things You'll Need.

-Ground Beef
-Salt/Pepper
-Garlic Salt
-Egg
-Crumbled Bleu Cheese
-1/2 onion
-2 mushrooms
-Crema
-Heavy Cream

We'll start with making your hamburger patties first. In a mixing bowl add your ground beef, salt/pepper, garlic salt, and egg. Then with your hands start mixing all the ingredients together, adding more if you think you need it. Shape into a patty (or use some plastic wrap and a lid), put on a plate, cover with plastic wrap and put that in the fridge for 1 hour.

At about 55 minutes after putting the patty in the fridge, start chopping your onion so they are shaped like long strips and start frying them (preferably in a cast-iron pan). The trick to fried onions is to move them as little as possible. After about five minutes add your mushrooms (I did mine as 1/4" cuts all the way through the shroom). Once they've carmalized, add your heavy cream (I'd say about 1/2 cup if you're only making one burger) and let that sit for a minute or two, then start stirring. The crema is optional, but I found it helped thicken the mixture up quite a bit, and I used about 1/2 a teaspoon. The mixture will take on a beige color from the onions, and when it's starting to thicken, add a teaspoon of crumbled bleu cheese. You don't want to add too much because of how strong it is, and I used 2 teaspoons and it was a little strong. Stir that together and then turn it down to a low setting, stirring occasional so it stays fluid.

Now I'll leave you to your preferred method of cooking the burger, I had to pan-fry it because my oven is broken right now and I don't have a BBQ or George Foreman grill, but when it's cooked to your preferred state of doneness, put on a bun and scoop your bleu cheese sauce, pour on top of the burger and enjoy.

Anyone ever had goat's cheese?

The most revolting, foul tasting thing I have ever tasted. I'm cringing at it now. Eurgh. :(

I actually love goat cheese with herbs. I find goat milk a little gamey but goat cheese is pretty mild in taste, similar to a brie.

I can't describe the taste but mild is not the word I'd use. Tastes like a farm.

I'm sure there are different brands that have different aging processes, but i've never encountered a goat cheese that wasn't fairly mild in taste. I prefer Gruyere and Stilton blue cheeses and those are what I consider to be the stinky cheeses of life. Could just be a taste bud thing, but I love goat cheese in moderation.

Try goat cheese with apples, caramelized onion, turkey slices, and balsamic vinegar on bread. You might change your mind. :)

I used to be the buyer in a cheese shop and have tasted thousands of different cheeses from all over the world.

And I've still never found a goats cheese I like. Fluff is right, they all taste like farmyards.

http://topshelfgourmet.com/wp-conten...oatcheddar.jpg

you guys just aren't looking hard enough.