NT Cookbook Volume II
- Started
- Last post
- 18 Responses
- rafalski
The old thread expired, let's cook again.
The fishy stuff. I 've been living in a lovely fishermen village recently, a huge advantage being 3 well stocked fishmonger's on the pier. We've been testing all the safe and delicious salmons, trouts, cods and gurnards, but it's high time to experiment further.
Any ideas what to do with mussels, razor clams and stuff? Lobsters, crabs, prawns, rays, sharks, squidlike stuff?..
What's the best type of clam for New England / San Francsco chowder?
- e-pill0
NT Recipe #1
INGREDIENTS:
1 honey dew melon
1 cup of Midori melon liquor
some candle wax
2 Bic pens or equivalent
some duct tape (quack!)
1 pipe bowl
1 screen
a small carving knife or equivalent
lighter or matches
INSTRUCTIONS:
1. Cut a hole in the melon slightly larger than fist-sized (keep this "lid")
2. Reach in and scoop out any seeds and weird bits.
3. Drain half the juice
4. Pour the Midori in the hole
5. Carve a hole the width of a Bic pen in the melon 90degrees from where you carved the big hole
6. Remove excess parts from pen until you just have the tube
7. Stick the pen tube in this new hole and seal with wax (this will be your breathing hole so don't place the pen into the water mixture inside: just push it far enough to clear the melon skin)
8. Carve a hole the width of a Bic pen in the melon "lid" you removed in step 1
9. Remove excess parts from pen #2 until you have just the tube
10. Attach pipe bowl to the second pen using duct tape (quack!)
11. Place new screen into bowl
12. Stick pen/bowl contraption into the small hole within the melon "lid" (push it far enough to go into water mixture inside: this will provide proper suction)
13. Place melon "lid" back on big hole you carved in step 1
14. Seal this with wax
15. Pack bowl with your juiciest nugs
16. Smoke and enjoy!
HANDLING:
a. If the wax starts to crack, just seal again with a lighter/matches
b. After each use, keep refrigerated
c. This bong will stay "fresh" for a week (do not use after 7 days or you're asking for it)
d. When 7 days is up, remove all bong bits and cut the melon into slices (don't drink the juice!!!)
e. Since THC (the active ingredient in marijuana) is alcohol-soluble, some of the THC will have seeped into the alcohol bong water which will then have seeped into the melon. If you eat a slice, you will get hiiiiiiiiiiiiiiiiiiiiiiiiiiigh. Enjoy!:)
- lowimpakt0
not wishing to kill the thread
- acescence0
alton brown has some good recipes. he's the kitchen scientist
- e-pill0
jason, would you be interested in joining into a large bake off competetion with THC??
i know you said you make killer muffin with some THC butter.
every year my firends and i try to gather nyc's bakers for a large fun competetetion, but only once did we also add the greens.
i think it can be great!!!
your thoughts??
:)
- mrdobolina0
Chicken a la Dobs
==================INGREDIENTS
1 whole chicken
1 bottle of brewed soy sauce
3 lemons
1 bunch of cilantro
10 cloves of garlic
1 piece fresh ginger
1 vidalia onionPREP
Wash the chicken off and yank out the giblet bag. If you have a cat, fry up the giblets in a little olive oil and that cat will take a bullet for you in the future...
Cut the stems off of the cilantro bunch and shove the leaves inside of the cavity. Halve 2 lemons and squeeze and rub it all over the chickens skin, be careful not to get any seeds in the bowl. take squeezed lemons and shove them in the cavity also. Chop ginger, Crush 5 garlic cloves and chop it, pour a little kosher salt on the garlic and ginger mash it with the side of the knife to make a paste. Rough chop an onion and put as much onion and garlic/ginger inside of the cavity as the bird will allow. Pour 3/4 of a bottle of brewed soy sauce on top of and inside the bird. Chop the other onion and put them in bowl on top of bird. Rough chop the other 5 cloves of garlic and put them in the bowl as well. Cap bowl and shake it up to evenly distribute the soy sauce. Refrigerate for 4 hours at least. Every hour or so shake up the bowl or turn it upside down to re-distribute the soy.
BAKING
Remove the bird from the bowl and put in roasting pan. pour all of the onions garlic and soy into the pan. Bake in 350 degree oven for 1.5 hours. If you have a meat thermometer, you are looking for 170 degrees in the breast meat and 180 in them thighs. If you don't have a thermometer, cut the breast meat and make sure the meat is white and that all juices run clear.
Call girls over and impress the hell out of them.
- mrdobolina0
Mashed Potatos to rival your grandmothers.
=====================5 LB. Bag Yukon Gold Potatoes
6 cloves of garlic
1 Red onion
6 Strips smoked deli bacon
1 16 oz. Tub of Non-Fat Sour Cream
3 Tbsp butter
1 Bunch Fresh Dill
You can peel your potatoes if you'd like, but I prefer to leave the skins on.
Boil Potatoes until fork-tender (usually 30 mintes or so)
While the potatoes are boiling, dice 6 strips of bacon. Make sure that you get bacon from the meat department at your store, not the pre-packaged garbage.
Dice one red onion whatever size you'd like.
Smash and mince 6 cloves of garlic.
Take the potatoes off of the heat and strain off water.
Add bacon and onions to the same pot you boiled the potatoes in. Fry them up until they are about 2/3 completely cooked. Add the minced garlic. Add salt and pepper.
When the bacon onions and garlic are done, add 3 Tbsp of butter to the mix, then put your potatoes back in the pot.
Mash the potatoes with an old school potato masher or with an electric mixer until there are no large pieces left.
Put in 16 ounces of sour cream and continue to mix.
Leave on the heat for a minute or so to be sure that all of the ingredients are mixed together well.
Finely chop the dill and mix into the potato mixture to your taste.
Serve with a bit more sour cream on top or add cheese, but with all that butter and sour cream in there, you might want to refrain from doing that.
Leftovers can be formed into cakes and fried in butter or olive oil the next day for breakfast.
- mrdobolina0
I pan-fried boneless skinless chicken breast tenders last night and served it with couscous boiled in chicken broth with scallions and lemon juice. On the side was cut green beans with butter and toasted walnuts.
as far as the seafood goes, I havent done much lately but have my eye on this thing for next summer.
http://www.turkey-fryers-online.…
put a bunch of water a packet of seafood boil, all of your favorite seafood, halved corncobs and small red potatoes.
madirish says he has one of these boilers.
- mrdobolina0
http://www.asiafood.org/recipe_h…
rafalski, the above site has some great seafood recipes.
- Nairn0
Noit a recipe as such - just a great Sunday Morning combo..
Hangover Sandwich.
Bacon, American-style streaky
(a la Oscar Meyer)
Halloumi Cheese
Rocket
Sun-dried tomato in Oil / Sliced Tomato
Fresh Baguette
Creme Fraiche
KetchupPreparation.
Slice Halloumi into 0.5 - 1cm deep slices.
er.. Slice Baguette - but keep in one piece.Method.
Heat up a large saucepan to a medium-high heat, add a dash of olive oil. On one side of pan, dump halloumi cheese - in t'other, dump streaky bacon. Press down on bacon to push out animal oil and keep flush with pan base. Bacon should cook quicker, so monitor and turn as appropriate. Cheese should only need turning once, but should be seared to heck - almost as if it's burned beyond repair - but not so much that cheese fats turns overly sugary (smelling sweet = too carbonised). Once cooked, empty contents of pan onto plate, then place filleted Baguette, flesh side down, in pan - to soak up cooking fats and juices. Remove from pan, schlepp on Creme Fraiche, squeeze bacon and halloumi into baguette, liberally stuff nooks and crannies with rocket and tomato. A little ketchup (maybe even lemon juice and pepper if you're into that sort of thing) to taste.Best served alongside a nice long glass of cool water which, together with the high salt, fat and sugar content of the ingredients makes for a highly isotonic recovery plan.
- Nairn0
Dobs - let me get this straight - that Turkey thing you linked to - you fill it up with oil, heat it up - then dump a whole frickin' turkey in it? Am I missing something?
Is that not, like, totally fucking bad for you? I mean - my background is Scottish, and we have a fine, upstanding history of deep frying foods - but a whole turkey??
- acescence0
Am I missing something?
Is that not, like, totally fucking bad for you?
Nairn
(Oct 15 06, 06:33)there is a misconception that frying is unhealthy, but when you understand the chemistry involved you will realise that it is in fact not.
when you drop anything into hot oil, it's much hotter than the boiling point of water, therefore the water needs to escape and will not let the oil penetrate. this keeps the oil only on the very surface and will result in food that is only slightly higher in fat content due to the thin coat on the surface.
where things go wrong is if:
a) all the water is cooked out
b) the oil temp drops below the boiling temp of water
- acescence0
hey eddie, i'd be down with that. i need to make some butter first. oh, and i don't live in northern california anymore, so i need to find a new source for the 10lb sack of leaf i used to use
- Nairn0
mmkay, I get that - but, aside from high alcohol consumption and smoking - how come Glaswegians, brought up on deep-fried everything, have the highest heart disease rates in the western world?
And why's everyone so fat?
- acescence0
if you eat lots of stuff like chips and breaded fish, there's lots of surface area compared to volume, and they're somewhat absorbent, so yeah, it's fattening.
if you've got something like a turkey, as long as you don't eat the skin, you're not really consuming any of the oil.
- ninjasavant0
pasta n peas:
Cook some medium shells
Cook some peas
Mix peas and shells with some butter
Sprinkle generously with shaky cheese
Let sit for a sec so the cheese can melt
Add bacon bits if you want
Eat itIts fun cuz a pea gets stuck in each shell
- rafalski0
according to a dietitian i know, stir frying is good because oil mixed with water doesn't get to be hotter than water boiling temperature.
Oil used alone gets much hotter and that's where carcingogenic or at least hard-to-digest effect of frying comes about. So, as long as there's water mixed with oil in the wok, your food stays healthy.thanks for the input guys, let's keep'em coming!
- mrdobolina0
nairn, the turkey frying ability of that thing is only secondary in my interest.
That thing makes corn and potatos that are as effortless as they are tasty. You should fly to the US next summer and go on an NT bbq tour.