What are you eating?

[Blu]

Made some Tikka Masala in the style of what you'd get from a food stand. Finally hit the sweet spot of flavor and spicyness, in terms of what my wife will eat and not say it's too hot.

It was delicious.

[fastbilly1]

Made some Tikka Masala in the style of what you'd get from a food stand. Finally hit the sweet spot of flavor and spicyness, in terms of what my wife will eat and not say it's too hot.

It was delicious.

Recipe? Tikka is something Ive never had luck making, and the jars are only halfway there.

[Luke]

Don't throw away your tuna tins. Take off the wrapper, run it through the dishwasher, and bam! You have yourself a ramekin.

Need to make two dozen burgers and are short on time? Spray that tuna can with a bit of Pam, load with beef, flip over, near perfect patty, over and over. Not the way I prefer to make my burgers, but when making a lot of them it works extremely well.

From creme brulee to mini quiches, tuna tins are reliable and much cheaper than spending $40 on a Le Creuset set.

Wish I would have thought of this sooner.

[fastbilly1]

Smoking a 12 lb turkey this weekend if it is not raining too much. Charcoal and a mix of Applewood and White Oak. It is not getting anything stuffed inside of it or coating it other than vegetable oil. Hersey I hear you think. But this turkey is going to get sliced up for Hotbrowns.



It is white bread, covered with turkey and two slices of thick cut bacon, soaked in a mornay sauce (aka Parmesan and Romano cheese, butter, and cream), then baked for a bit. Garnished with hearty cuts of tomato and mushrooms.

I do have to make them in batches since some of our friends cant eat bacon and some cant eat turkey - they get them made with deli roastbeef. So Derby Day food will be awesome! 12lb turkey should get me over a dozen sandwiches with enough left over for a pot pie.

[MrPopo]

Hersey I hear you think.

I parsed that as Hershey and thought you were taking over for Cooking with Randy.

[prfsnl_gmr]

My wife recently sent my brother her guidelines for basic, week-night, vegetarian cooking. I thought I would post them here in case anyone wanted to try them out.

Tofu

Tofu is generally gross unless you boil it before you try to really cook it. Slice or dice it, then boil 10 minutes on your stove. Then stick it in bbq sauce, soy sauce, marinades, whatever. Grill it on a grill, fry it on a stove or roast it in the oven at 450 degrees. If you roast it, put parchment paper on your cookie sheet, with a little olive oil on top of the paper.

Roast Veggie Bowl

Roasting= magic and speed at dinner. Make some rice or quinoa en masse and stick in your fridge. Rice steamers are great for this. Then you can top your starch with roasted veggies and/or tofu. To roast veggies, get all the veggies you want and chop or slice into 2 inch or so pieces. It's pretty forgiving. Great choices include: brussels sprouts (cut in 1/2 or less), mushrooms (cut 1/2), tomatoes (great for edible ones past their prime), bell peppers, carrots, onions, garlic cloves, asparagus, broccoli, cauliflower, etc. Take your mixture of cut up veggies and put them in a bowl. Drizzle with olive oil or spray them with olive oil spray. Sprinkle with garlic and onion powder, salt and pepper. Cumin can also be nice. Put a layer of parchment on a tray. Spread out veggies in one layer. Preheat oven to 450 degrees. Cook for 20-45 minutes. If cooking longer than 20 minutes, stir them around a bit for even cooking. You should see them brown a little. Most things are done by 20-25 minutes, but "wet" veggies like tomatoes and mushrooms can take more like 30 minutes, asparagus about 10. GimmeLean sausage can be made into chunks and roasted with the veggies.

Put on warm rice or quinoa and sprinkle with key lime juice, feta cheese, hot sauce, or nothing at all.

Optional sauce: take several big scoops of peanut butter. Get some warm water and incrementally mix into the pb until it is an even, sauce-like consistency. Add massive dollops of ground ginger, several spoonfuls of sugar, several shakes of garlic and onion powder, a dash or two of soy sauce, a sprinkle of salt and a heavy squirt of key lime juice. Good on anything, in my humble opinion.

Easy bean bowl

Take a can of Goya beans (kidney are great for this) and rinse them so all the viscous gunk in the can is gone. Put in a pot and add water, garlic powder, onion powder (a lot of both), a small spoonful of better than bullion chicken or mushroom flavor, and a dash of hot sauce. A little key lime juice and dehydrated onion can be good, too. Cook a few minutes over high heat, stirring a little. If you squash some of the beans up, you can thicken the broth, which I like more than just watery broth. This might take cooking it down a bit, so 10 minutes is minimum, 15-20 is better. however, you can just heat the beans out of the can and put on the rice. Obviously cooking and seasoning is tastier, but more time consuming.

If you are steaming your rice, this is where I get lazy: get a steamer insert that hangs over your rice as it cooks. Fill it with kale, broccoli or leaf spinach. Sprinkle well with powdered garlic and salt. Steam over the rice. All done. Take a bowl and layer rice, then beans and top with your greenery of choice. A slice of bbq tofu, a hunk of soysage or whatever is nice on top. A grilled piece of chicken as well, if it is a meat day.

[Luke]

Boil tofu? Hmm. Never heard of that before. I love the stuff when gently pan fried, as long as it's firm tofu.

[Soldier Blue]

Just had some instant tofu/miso flavored ramen. Not your typical ramen though. This one is all organic with NO MSG or MILK. Definitely right up my alley. I think it tastes pretty good overall.

[alienjesus]

Even with me being a pescetarian and my girlfriend being a vegetarian, I've yet to find a recipe for tofu where the tofu does anything but provide some unpleasant texture.

[Sano]

Just ate a Cinnamelt from McDonalds. DELICIOUS!