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.

fify.

I bet that wouldn't be too bad tbh.

Sampling them tomorrow :cool:

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 :cool:


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

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.

^^^^^

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.

https://scontent.fsan1-1.fna.fbcdn.n...74085799_o.jpg

https://scontent.fsan1-1.fna.fbcdn.n...19316702_o.jpg

https://scontent.fsan1-1.fna.fbcdn.n...37810505_o.jpg

Chula do you wanna be my dad?

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

I don't really visit south county much. If I'm in the area I'll remember that though.

My whole house smells ridiculous right now.

Seared Pork Shoulder.

Cooled and then wet rubbed with:
Olive Oil
Tomato Paste
Oregano
Soy Sauce
Cumin
Garlic and Onion powder
Brown Sugar
Cayenne Pepper
Chili Powder
Paprika
S & P

Into the crockpot with:
Orange Juice
Lime Juice
Liquid Smoke

Topped with Bay Leaves, chopped Sweet Onion, and diced Jalapeno

Slow cook for 8 hours, shred, base in the juices, and then broil until semi crispy.

A couple of warmed tortillas, diced red onions, Cillantro, and a bit of pico de gallo, along with a side of Mexican rice.......

The Margarita will just be the icing on the cake.

Pics or it never happened.

About 30 minutes before shredding. I cut the pork down into slabs so it would cook quicker and render off more fat.

http://i.imgur.com/fnsBjLb.jpg

And now I'm hungry.

The ****ing broth is nuts. Fatty, saucy, spicy, and just plain.........

Orgasmic!

did this for tea

Jerk Chicken

Soy sauce (bottle)
Red wine vinegar (bottle)
Orange juice (about half a small lunchbox carton size)
Three large white onions
Six green onions/scallions/whatever you call them
Two large Scotch bonnet peppers with seeds, more if you like it hotter
Fresh ginger piece, about the size of your thumb in length
Handful fresh thyme with stems
Handful fresh coriander
2/3 teaspoons allspice
Teaspoon sugar
Black pepper
Minced garlic (I used three cloves)

Puree in a blender. Marinade chicken for 24 hours, then cook it. Keep basting the chicken with marinade.

This makes a lot of marinade I've just put three large bags of it in the freezer to do it again.

Did it in the oven (no BBQ), no pics (no camera).

10/10 mad ting

No pics no camera? So that means no cell phone either huh?

Obviously but the camera on my phone is ****.

Just on a whim while getting some eggs and CBH at the grocery store for breakfast yesterday before going out disc golfing, I decided to get a crock pot dish going for when I get home all buzzed, tired, and hungry. I tried to remember the Mississippi Beef Pot Roast recipe thing, but I didn't want to cook a huge roast, so here's what I did:

Ingredients:

• 1 - 2.14 lbs. Roast (the smallest they had)
• 1 - can of carrots (drained)
• 2 - cans peeled potato's (drained)
• 1 - package Hidden Valley Ranch Dressing mix (I only used 1/3rd of it)
• 1 - 14 oz. can beef broth (only used 1/2 of it)
• 1 - 1/4 stick of butter
• 3 - tblspn's EVO

Directions:

1. Empty potato's, then carrots into crock pot
2. Heat EVO to as hot as you can in a skillet
3. Brown the Roast on all sides, about 2 minutes per side
4. Place the roast on the potato's/carrot's
5. Add the 7 oz. beef broth
6. Sprinkle 1/3 of the pack of Ranch Dressing mix over all
7. Place 1/4 stick of butter on top of the roast
8. Close it up and cook on low for 8 hours

Oh my ****ing God was it good, and it was just enough for about 2-3 good large servings. The only thing missing was some bread, but I'll have that tonight with the remaining leftovers.

I might throw in a little Worcestershire sauce next time, but it really didn't need it.

Slow cookers are brilliant. Especially for cheap cuts of meat, they come out so soft you can cut it with a spoon.

Dam straight. It's been a while since I've made anything in the crock pot. I've been missing out.

Fried chicken tonight, on the tail end of a 40 hour marinade right now. These tenders are soaking in carrots, celery, onion, garlic, bell peppers (orange, red, and yellow), habeneros, jalapeños, limes, green onion, buttermilk, regular milk (to fill up the bowl), and just so so so many spices, the most important of which is chipotle powder.

Going to be cooking it with the mashed potatoes that I made on thanksgiving with cream cheese, sour cream, six cheeses, butter, chicken stock, garlic, and another spice cocktail.

http://i.imgur.com/q2sHMpuh.jpg

Everyone who's had my fried chicken (ten or so people) says it's the best they've ever had.

We've been doing everything in the crock pot lately. Ever tried a Mexican lasagna? Insanely yummy.

Crock Pot Taco Lasagna - Recipes That Crock!

40 hour marinade is a madting. What's the longest you could leave it for? Can't be much longer than that?

Two days. I usually just do around 24 hours or prep it in the morning, this is just kind of how it worked into my schedule.

Yeah thought as much, that's how long I do it for.

Do you also let it rest in the seasoning before frying or toss it straight in whatever you cook it in?

I let it sit in the spiced flour for about ten minutes, dip it in egg (I beat a little bit of sour cream into it) then roll it in panko and spices before frying.

My recipe (well, not so much a recipe as it is an approach) was built on advice I got from you and WD, btw.

Not yet.

So, I've been meaning to ask... when did you get back from Jamaica, mon?

lol

Just razzin ya.

40 hours seems like the chicken would turn out all mush.

The only thing that would really break it down would be the lime, and it's just half of one. We'll see, this is definitely the longest I've marinated it before.

That's what I've read. Marinades with a lot of acidity, like lemon/lime, will deteriorate chicken fairly quickly and are recommended for about 2-4 hours or so.

Yer livin on the edge man.

But it's not a lot of acidity, it's a hint. I'm living on the edge of the stairway to the edge.

I remember posting about it on here but I thought you were the other one giving the advice :D

I can't stop saying it, been in my head a lot recently :cool:

You must be at Mr. Evan's place.

I have a friend that goes there for months at a time. He comes back with the accent and those types of isms.

mad ting is too good to only be used by Jamaicans

Buttermilk itself is acidic.

Quick hint. Mix the tomato sauce in with the seasoned meat instead of adding the two separately. Easier and the sauce gets evenly distributed this way. Also if you nuke the cream cheese for 10-15 seconds it's much easier to spread.