Foodbox (Food & Recipes)

~~Cuthbert~~ · 10-27-2016, 09:31 AM

Any good mate?

**Frownland** · 10-27-2016, 09:37 AM

Quote:

Originally Posted by Man like Monkey

Any good mate?

I haven't had them, but when I inevitably get really drunk and fry up some oak leaves at two am, I'll let you know.

Chula Vista · 10-27-2016, 10:34 AM

Quote:

Originally Posted by man like monkey

Also got some elephant testicles from the butcher, can't wait to eat them!

fify.

**Frownland** · 10-27-2016, 11:13 AM

I bet that wouldn't be too bad tbh.

~~Cuthbert~~ · 11-04-2016, 02:33 PM

Quote:

Originally Posted by Chula Vista

fify.

Sampling them tomorrow

Did this last week - How to make Chicken Curry, recipe by MasterChef Sanjeev Kapoor

Really good for a quick one.

I found this too - https://www.youtube.com/user/getcurried

This one looks good:

http://www.youtube.com/watch?v=a03U45jFxOI

And this

http://www.youtube.com/watch?v=kAJwMEWEnyg

Chula Vista · 11-04-2016, 03:19 PM

Just put together a slow cooker Bolognese sauce. Six hours from now will be heaven.

1 - 28 ounce can crushed tomatoes
1 - 15 ounce can diced tomoatoes
1 - carrot diced
1 - celery stalk diced
1/2 - sweet onion diced
3 - cloves garlic chopped
2 - tsp Italian seasoning

Get all of that heating up in the slow cooker.

1/2 - pound ground beef
10 - oz diced pancetta

Brown it up and drain the fat. Now let it sit in the pan and get a little crispy. Add to the sauce.

1/4 - cup red wine.

Add it to the pan and scrape up all of the fond. Let it reduce by half and then add it to the sauce. Mix it all up, cover it, and then leave it the **** alone and let time and low heat do its magic.

Cook on high for about an hour and then turn it down to low for 5 hours. VERY IMPORTANT: Don't add salt or pepper until the very end. You need to let the flavors fully develop before you
can decide how much S&P you need. The pancetta will end up adding quite a bit of saltiness to it.

Chula Vista · 11-10-2016, 01:14 PM

^^^^^

Meh. Bolognese really isn't meant for slow cookers.

There's style of pizza back in New England that's always been my favorite - Greek. Not a Greek pizza but a Greek style pizza. In 19 years I've yet to find it out here in SoCal. Stumbled across a recipe for it online and gave it a try. BAM!!!!! The three distinct attributes of killer Greek pizza is a crust that's crispy and crunchy on the outside but really light and fluffy on the inside, a tangy sauce with a strong oregano flavor, and a mix of cheeses that melt golden brown but stay stringy. This recipe NAILS it.

Tristan_Geoff · 11-10-2016, 01:24 PM

Quote:

Originally Posted by Chula Vista

^^^^^

Meh. Bolognese really isn't meant for slow cookers.

There's style of pizza back in New England that's always been my favorite - Greek. Not a Greek pizza but a Greek style pizza. In 19 years I've yet to find it out here in SoCal. Stumbled across a recipe for it online and gave it a try. BAM!!!!! The three distinct attributes of killer Greek pizza is a crust that's crispy and crunchy on the outside but really light and fluffy on the inside, a tangy sauce with a strong oregano flavor, and a mix of cheeses that melt golden brown but stay stringy. This recipe NAILS it.

Chula do you wanna be my dad?

**Frownland** · 11-10-2016, 01:29 PM

Looks very tasty. I like to make a margarita pizza using fresh mozzarella, basil, super thinly sliced tomatoes, and the premade dough they have at trader joes (not as expensive as Von, Albertsons, and Ralph will try to tell you).

Chula Vista · 11-10-2016, 02:09 PM

Quote:

Originally Posted by Frownland

Looks very tasty. I like to make a margarita pizza using fresh mozzarella, basil, super thinly sliced tomatoes, and the premade dough they have at trader joes (not as expensive as Von, Albertsons, and Ralph will try to tell you).

Every been to Luigi's? Best NY style pies in San Diego.

Pizzeria Luigi - Golden Hill - Northpark - Imperial Beach

10-27-2016, 11:13 AM	#1164 (permalink)
Frownland SOPHIE FOREVER Join Date: Aug 2011 Location: East of the Southern North American West Posts: 35,541	I bet that wouldn't be too bad tbh. __________________ Studies show that when a given norm is changed in the face of the unchanging, the remaining contradictions will parallel the truth. d e a f b o x

11-04-2016, 03:19 PM	#1166 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	Just put together a slow cooker Bolognese sauce. Six hours from now will be heaven. 1 - 28 ounce can crushed tomatoes 1 - 15 ounce can diced tomoatoes 1 - carrot diced 1 - celery stalk diced 1/2 - sweet onion diced 3 - cloves garlic chopped 2 - tsp Italian seasoning Get all of that heating up in the slow cooker. 1/2 - pound ground beef 10 - oz diced pancetta Brown it up and drain the fat. Now let it sit in the pan and get a little crispy. Add to the sauce. 1/4 - cup red wine. Add it to the pan and scrape up all of the fond. Let it reduce by half and then add it to the sauce. Mix it all up, cover it, and then leave it the **** alone and let time and low heat do its magic. Cook on high for about an hour and then turn it down to low for 5 hours. VERY IMPORTANT: Don't add salt or pepper until the very end. You need to let the flavors fully develop before you can decide how much S&P you need. The pancetta will end up adding quite a bit of saltiness to it. __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

11-10-2016, 01:14 PM	#1167 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	^^^^^ Meh. Bolognese really isn't meant for slow cookers. There's style of pizza back in New England that's always been my favorite - Greek. Not a Greek pizza but a Greek style pizza. In 19 years I've yet to find it out here in SoCal. Stumbled across a recipe for it online and gave it a try. BAM!!!!! The three distinct attributes of killer Greek pizza is a crust that's crispy and crunchy on the outside but really light and fluffy on the inside, a tangy sauce with a strong oregano flavor, and a mix of cheeses that melt golden brown but stay stringy. This recipe NAILS it. __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

11-10-2016, 01:29 PM	#1169 (permalink)
Frownland SOPHIE FOREVER Join Date: Aug 2011 Location: East of the Southern North American West Posts: 35,541	Looks very tasty. I like to make a margarita pizza using fresh mozzarella, basil, super thinly sliced tomatoes, and the premade dough they have at trader joes (not as expensive as Von, Albertsons, and Ralph will try to tell you). __________________ Studies show that when a given norm is changed in the face of the unchanging, the remaining contradictions will parallel the truth. d e a f b o x

10-27-2016, 09:31 AM	#1161 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Any good mate?