Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Orange Wizard]

I have flour tortillas, properly seasoned ground turkey, and fixings. How shall I combine these?

Stuff the thing with the other thing. Or some... thing.

My meal of Cornish pasties was passably good, surprisingly. The pastry could have been better (really basic short pastry made from flour, butter, and water) but the filling (lamb mince, potato, carrot, onion, and peas, with a bit of gravy) was better than my previous attempts. Mostly because I didn't screw up the seasoning.

[MarcAFK]

My mom made Noodles with beans and leftover subway salad(minus the lettice) and added tomato paste....
It actually tasted really good, kinda like minestrone, it was a little sweet from the cucumber, pickles and jalapenos, but those and the olives added an interesting flavour.....

[Avis-Mergulus]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

[MaximumZero]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

[Avis-Mergulus]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

And what was that?

[MaximumZero]

Something that doesn't look ancient?

[Avis-Mergulus]

Something that doesn't look ancient?

Understandable. It's milk-blackened clay, though - everything made with this method looks ancient.

[Kingbodz]

Ohhhh I love living in New Mexico. Soo much diversity in food. The only real constant is green chili. Its literally everywhere. Sandwiches, Burritos, hamburgers, eggs, sausage  etc. If you ever get a chance to buy green chili I recommend freezing it, then using it in just about anything that needs a kick.

[Avis-Mergulus]

I have shortbread!

Spoiler: Ingredients (click to show/hide)

Spoiler: Dem bastards in the oven (click to show/hide)

Spoiler: All done (click to show/hide)

[Akura]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

It looks like a bong. A really big bong.

[Avis-Mergulus]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

It looks like a bong. A really big bong.

I need a really big bong to smoke my goddamn coffee.

[Kingbodz]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

It looks like a bong. A really big bong.

I need a really big bong to smoke my goddamn coffee.

Just coffee right?

[Avis-Mergulus]

Spoiler: New coffee pot, beaut as heck (click to show/hide)

That is not what I thought I was going to see.

It looks like a bong. A really big bong.

I need a really big bong to smoke my goddamn coffee.

Just coffee right?

Speaking of smoking, I just did a thing I mightily regret.

You see, there's a method of tea preparation called Kalmyk tea (or Mongolian tea, whatever). It's basically strong tea made with milk, butter, and salt (pepper and sugar to taste). It's warming, energizing, and lines the stomach well, which is why it's favored by many nomadic peoples (including Mongols and Kalmyks).

Then there's another method of tea preparation called chifir'. It was (and probably is) popular in Russian and Soviet prisons. It's tea, but brewed with exceptional cruelty, so that it even attains mild psychoactive properties in some cases. It's supposed to be drunk from one vessel that is passed around like a joint - you take a sip and pass it on. It causes one hell of a caffeine high and also stomach problems if you overdo it, as well as turning your teeth brown and stuff like that.

Now I have found a recipe that combines the two, resulting in either very strong Kalmyk tea or very weak chifir that doesn't taste like sock extract, depending on your perspective.
You're supposed to take a glass of milk and half a glass of water, put the your salt/sugar/pepper in, as well as any spices you might be using (kardamom is popular), heat it until it's boiling, then drop 8-10 (depending on how lucky you're feeling) teaspoonfuls of tea (preferrably green, but black is also okay) on top (no stirring), as well as about a teaspoon of butter, then let it simmer for 10-15 minutes (again, do you feel lucky?) Strain, enjoy.

It's a brown liquid with a peculiar but pretty nice taste - sharp and smooth at the same time, see - but the aftertaste won't go away. I'm finding everything a bit more humorous than usual for some reason and I can't sleep despite the fact that I want to (it's 2:45 am). I should have drunk this in the morning, I think.

[MarcAFK]

I've heard of those, however I prefer to just drink seriously strong chai, I guess the spices and sugar helps to counteract the bitterness from the strength of the tea.
My normal strength chai recipe consists of fresh ginger, generally from the freezer, freshly ground cardamon pods, freshly ground cinnamon (it's best to get teh right kind of cinnamon, the one with very fine lighter slivers of wood) freshly ground cloves, a pinch of white pepper, tea, generally whatever's the oldest or needs using, or even the leaves floating around the bottom of my tea jar/can , raw sugar, and whole milk (permeate tastes like ass, avoid it).
Generally grind up all the spices, throw them and the sugar into the milk and heat it untill it gives off wisps of steam, then reduce the temperature and let it stay warm for 5-10 minutes, don't let it boil!.
Drain it off and drink, I generally estimate the proportions but aim for a strong tea flavour with a hint of bitterness (so less sugar), the main spice components I go for is ginger and cardamon, everything else I just want a hint of flavour present.

[Orange Wizard]

I like English Breakfast.