United3dArtists Archive

I like cooking. I have a ton of cookbooks. Oftentimes I don't use them, or modify
what I see. Here's some successes and mistakes.

BLT (with Bleu Cheese Dressing Awww Yeah!). I just used bleu cheese dressing instead of mayo/miracle whip. Pretty badass.

Beignets: I had the oil too hot at first. The first one I dropped in was instantly carbonized (blackened chunk of dough). The rest turned out ok, once I turned down the heat.

Ribs: Pff. Heck these are practically impossible to get wrong. I made a dry rub of sea salt, dry ground mustard, cayenne pepper, and Mediterranean seasoning. Turned out pretty well. I also added bbq sauce
after the ribs were cooking for awhile. The pepper added a little heat of course, but not too much. I used this same rub on some steaks but my mother in law said it burned her mouth so, I guess I will have to skip the cayenne from now on. Dang. I couldn't find the garlic; that would've been better than the cayenne I think.

Sukiyaki: Ok; this is from a recipe book. I tried making this Three Times. All Three times, it SUCKED. So I put a big black 'X' on that page, so I will not forget, to NEVER make it again. I pronounce it: Sucky Yucky.

When we make brownies, cookies, etc. we replace about 2 tB of water/milk with Gran Marnier. Aww yeah. Adds a little orange flavor. mmm. Same goes for homemade cranberry sauce:

The package of cranberries usually says to use 1 cup sugar; I use 1/2 cup. And, of course, use Gran Marnier. Very good.

Maybe you should try putting Gran Marnier in your Sukiyaki.

I see you now on that show with Chef Ramsey.

I had a career as a cook at a Mexican food restaurant that lasted a whole 3 or 4 days. Your carbonized dough reminds me of my attempts to make sopapilas.

haha clinton, that would be a sad sad waste of Gran Marnier!

Finis, yeah I hear ya. I worked at a Mexican restaurant. As a dishwasher. Didn't get to 'cook'.
Also a buffet, as a busboy, dishwasher, line runner (worked the food line). Didn't get to make
the food. I really wanted to work in the dessert area. Mmmmmm!
Also worked at the Seven Hills restaurant as a busboy. Dang why couldn't I be a chef!
I really like watching cooking shows. Sometime I might try cooking a big pork shoulder. But
that's a real challenge. Need to try some REAL bbq cookin.

My wife and I made some sort of cake which shall remain unnamed; should've just gone to the
store; this was for a French meetup group. She speaks French, I don't. Let's just say, it
was like a brick. Very dense, very dry, etc. Started it too late in the evening. So. We shall try again, but with
cakes that require less stuff.

A couple months ago a coworker gave me a recipe for these badass sticky buns. I need to make them.
He is now a software engineer type person, but he used to be a pastry chef. Go figure!
I'll have to take a picture of them (better yet a video), when I actually do it.

What, what, did you say Big-Ass Sticky Buns?



Why heat up the kitchen when you can have 'em shipped to your door?

mmm that looks good spacekdet!

Get that kid started right with some spinach.

hehe yeah. Mmm spinach.

Made beignets again, and this time I got it right. I floured the heck out of the
breadboard, to avoid sticking. Then I floured the heck out of the dough so it wouldn't
stick to the rolling pin.

Made ribs for the 4th. This time I tried boiling them for 45 minutes before grilling.
They turned out ok I guess. Some folks boil them for 3-4 hours. I don't have that kind
of time. It was good to try something new, though, well, it was allright.

Ribs definitely benefit from low and slow cooking.... what I did was buy a slow cooker from Walmart and let them simmer overnight. That works if you are cooking smaller servings.

My fav ribs are rapped in foil with celery stalks, carrots and red peppers and on the bbq for 4 hours at 300. Add a splash of coca cola and hot sauce when you seal the foil. The veggies provide all the moisture you need and the stuff comes out falling off the bone.

Thanks for sharing your experiences.

Thanks v3rd3.
These pre-boiled ribs came out, well, slightly falling off the bone, but drier than
I would have liked.
Your recipe sounds good. mmm

I'm getting out the low carb raw food recipe book these days....
there's only one you know.

I will attempt some kind of cold raw veggie soup.

You don't boil ribs!!!
That just makes then taste like poop. Low and Slowwww. Don't use lots of coals just enough to keep the temp at 250 degrees. Add some wood like hickory, apple or mesquite for half and hour during cooking. Any longer and the smoke will become the dominate flavor.
Sit back in a chair with a beer or two and let the ribs take their time. You need at least three hours to have a winner. Don't cook the ribs over the coals but next to them.

Go here is you dare...
vi ... wrapheader"

Time for an education.
Don't let the terrorist win!
http://www.amazingribs.com/recipes/pork ... _ever.html"

What goes better with ribs than Jalapenos?
I have a personal recipe for you all, yes I do more than sit infront of the computer....Amazing as it may seem....
Buy large Jalapenos for this one as you do not want the small ones they will not work well.

You will need the following.
Large Jalapenos
Cornbread mix
Shredded cheese of your choice
Re fried beans
Sugar
Mix up your cornbread mix as you will need this, add a few pinches of sugar to sweeten the mix.
Take the Jalapenos and cut on one long side the top off of them so the look like a boat.
Next remove the seeds and veins, unless you like them hot like I do.
Place a small amount of re fried beans in each Jalapeno.
Next pour the cornbread mix into the jalapenos using a spoon.
Place on a cookie sheet in the over at 375 for about 15 minutes.
Check occasionally to make sure the cornbread does not burn.
Once the cornbread is golden brown in the jalapenos, sprinkle cheese over top and put in over for 1 to 2 minutes or until cheese is melted.
Remove from oven and let cool.
Makes the best snack and goes great with Ribs, Burgers, BBQ Chicken
Hope you enjoy.
This message will self destruct in 20 views........

Thanks for the tip Steinie!
Mmm jalapenos sound goooooood Jeff!

I have some large Jalapenos in the garden that are just about ready.
This looks like a good one and I can't wait to try making them!
Thanks Jeff!!!
This is what my lower intestine thinks...

I'm going to add creamed corn, bacon bits, and MOAR chopped jalapeno to the cornbread mix when I try this. Might as well make a meal out of it!

The last time I made my 'Pork Osama' ( pork tenderloin in a slow cooker) turned out really bad.
Usually it's my go-to recipe when I want something slightly fancy but easy.
Pulled the tenderloin out of the freezer, defrosted and seared it as usual.
Into the crock pot for 8 hours or so... smells fantastic as usual.
Slice it up and take one bite and it's ...just...so...wrong... weird 'foamy' texture and rotten meat flavor. (hey, much like Osama!)
Turns out it sat just a little too long in the refrigerator before being frozen and went bad.
Lesson learned: freeze those piggies as soon as I bring them home.

If you remove the seeds and the vein then you will not be in any pain.
If you are like me I leave the vein in as that is where the heat comes from.
Just remember its not the day of eating that is the worst it usually the day after when you want that block of ice.
If the mouth heat gets to be too much you can use either vinegar or sugar to kill the burn.

I had left off one important step so I revised my post and added in the missing part about the cheese.
Remember always drink plenty of beer while eating Jalapenos as it adds to the flavor...

Here is yet another version of the recipe that you will enjoy.

Needed:
10" Cake pan.
Butter
1-can refried beans (I used Wal-marts Brand)
Flower
Your favorite cornbread mix (I used Jiffy)

Steps:
1) Butter pan on the sides and the bottom (just like you would make a cake)
2) Sprinkle flower in pan and then sift around sides so that it is evenly coated.
3) Pour cornbread mix (small amount) in bottom of pan and evenly spread.
4) Heat up re-fried beans so they are not so thick ( I used Microwave and heat for 1:00 min)
5) Put a layer of re-fried beans in pan and lightly spread so you dont disturb cornbread mix (Do Not take to the edges of the pan keep about 1/2" away).
6) Slice Jalapenos very thin or grade them and add to the area of re-fried beans evenly.
7) Add the remaining mix of cornbread mix on top of beans/Jalapenos
8) Bake for desired time until cornbread is golden brown.
9) Remove from oven
10) Add shredded cheese and place in oven until cheese is evenly melted.
11) Let cool and slice and serve.

Important Note: I do not use milk in the mix, I use the same amount of beer.
Add a little sugar to the mix to sweeten it up.

My wife does not like Jalapenos in no way what so ever but she loved this and almost ate the whole pan of it.

mmm sounds really good! I think I'll try this one.