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[SirHoneyBadger]

Yeah, chili is yum.

[Labs]

Alright, I'll post it tomorrow after I get back from the hospital. Bed time.

[Labs]

Guess I have time this morning, here goes:
 
 
Ingredients:
8 cloves of garlic             2.5 large onions              .3-.5 kilogram of ground beef                    4 pablano peppers           Spices(will outline later)     2 cans of whole, peeled, tomatoes
3-4 cans of beans (any kind)
 
Utensils:
Large pot             stirring impliment         knife         
 
 
Mince the onions, peppers, and garlic. Put the onions and beef in a pot and cook until the meat begins to brown. Add the garlic and peppers and cook them until the meat is brown. Add the tomatoes and beans along with .35 litres of water. Let them simmer for a bit and then add the spice; I used 3 types of cajun spice, salt, pepper, 2 kinds of chili powder, 5 kinds of hot sauce, creole, and some kind of texas grilling spice. Let the medly of ingredients simmer for a few hours, stirring occasionaly. You are done, best served with cheese. This recipie is very malleable and can be made quite a few different ways. Hope you enjoy it.

[uttaku]

Beer Soup a la Maggarg

Some beer.
Lots of vegetables
Probably some salt.
Possibly some water.

Stick the beer in a pan with the vegetables and salt. Cook it somehow, if the vegetables go gooey and it smells good you're doing it right. When it looks good, take it off the hob and eat it.
Traditionally eaten straight from the pan with a spoon.
Leave pan to "soak" for some weeks.
[/quote]

if you boil that for long enough you can make marmite

[Sowelu]

Does anyone have Thai-ish peanut sauce recipes they could share?  I'm going to be experimenting with a new one soon using coconut milk.  (My old one using water never stays good for long.)

[SirHoneyBadger]

My wife loves Thai peanut sauce, so I'm interested if anyone comes up with anything.

[Strife26]

Try Chupaquesos!

[SirHoneyBadger]

Chupaqueso sounds like a word that could be applied to something edible.

What mean you...Chupaquesos?

[IndonesiaWarMinister]

I abandoned this thread. But I am back. I made vindaloo the other day because I've been wanting it since it came up on here.

Hotsauce is good for everything. I've made a couple different kinds before. My favorite's just habanero...

Agreed. But you should probably mention that Habanero hotsauce is strictly for badasses. Habs are milder when grown in a cooler climate (my dad used to grow em) but they're still incredibly deadly little peppers. Busha Brownes and Devils Revenge : Beyond Hell are both stupidly-hot habanero sauces...I've never bothered making my own.

Also, wasabi cole slaw sounds very, very good to me.

Your habanero hotsauce is nothing but ketchup to us Malaysians.

Umiman, how is the habanero hotsauce fare against our green, little, chilies? (I don't know it's name in English.)

[umiman]

Cili padi? I don't know what the English name is.

While I often brag that our chillies are hotter than Western ones, you need to understand that they're quite differently made. Western-style chillies focus more on a sort of consistant (if mild) pungent taste while Asian style chillies go for an immediate, more powerful flash. In terms of fresh chillies, we definitely win out though... so if we were to talk about cili padi vs habanero, there'd be no contest.

Haha, reminds me of the time when my father was entertaining this biker dude from Mexico and he accidentally ate a cili padi in the fried rice. The guy was crying.

[SirHoneyBadger]

In defense of the habanero, I should point out that they have a higher Scoville rating than cili padi--as much as three and a half times, in some cases, with the red savina habanero being upwards of 6 times as hot.

[mendonca]

Cili padi? I don't know what the English name is.

Might be Bird's Eye Chillis?


So, I cooked a 'bolognese' sauce last night, using 'quorn' instead of beef mince, and it seemed to go down quite well.

Here's how it went:

(this is in no way affiliated with Bologna, Italy, or anything of the sort, but I'll call it bolognese cos it's what I want to call it)

Serves 4 -5

Glug of olive oil
Knob of butter
2 medium onions (roughly chopped)
3 cloves garlic (finely sliced)
3 or 4 carrots, cubed or sliced in 1cm (1/2”) bits.
200g (1/2 lb) mushrooms, finely sliced.
300ml (1/2 pint) Tomato Passata (sieved tomatoes)
450g (1lb) can of chopped tomatoes
2 tbsp Tomato puree
Lemon juice
Red wine vinegar
Pinch sugar
Selection of herbs (I used dried thyme, sage, rosemary, oregano, basil)
Bag of Quorn (meat substitute) mince (454g)
Dried Pasta (100g dry weight (approx 1/4lb) per person)

Slug some oil in a big pan on a stove. Get it hot, then turn the heat down to low. Throw the onions in and stir a bit, listen to them sizzle. Give them 5 or 10 minutes to go nice and golden and soft under a gentle heat.

If you don’t stir them they might go a bit brown. As long as they don’t go black this shouldn’t be an issue. After 5 minutes or so, throw the garlic in, and stir.

Keep an eye on the pan, and a lower heat is a bit more important now as you don’t want to burn the garlic.

After a couple more minutes your crisp onions should now be golden and limp. Throw in the tomato puree and give it all a good mix round. Fry gently for a minute. Throw in the carrots, stir round to coat with the goodness in the pan. Cook (stirring occasionally) for 5 minutes or so.

Now add the chopped mushrooms. At this point add the butter, and season with black pepper and a teaspoons worth of all the different dried herbs (not sure you get a lot of flavour out of these, so don’t worry too much about overdoing it here).

Then do a bit more stirring, coating the mushrooms and carrots with all the lovely juices of the onions, tomato paste, and generous seasoning. Cook this for five minutes.

Now throw in the Passata and a tin of chopped tomatoes, along with a good squeeze of lemon juice (about as much as you might get from half a lemon), with a quick glug of red wine vinegar. Add a couple of hundred ml of water (1/3 pint) to get to the required thickness of sauce (go a little bit thin at this point, it will thicken a little).

Stir this all round, and taste.

If you live in the UK (like me) and have inferior tomatoes, you might need to throw in some sugar to try and sweeten it up. About a teaspoon worth could be about right. Add little bits at a time, and taste. Also season with further additions of sea salt and black pepper. Stir and taste, then when you think you are pretty close throw in the bag of quorn.

This will take twelve minutes to cook so this is the right time to get the pasta on in a big pan of boiling water.

After a further twelve minutes, take the heat off the ‘stew’ pan, and you should probably have cooked your pasta by now, so drain this in a colander over the sink.

Serve in big round bowls, pasta first with the stewed concoction on top. Add generous lashings of shaved parmesan and cracked black pepper if required.

Wear a bib.

Enjoy!

[Sowelu]

Chupaqueso sounds like a word that could be applied to something edible.

What mean you...Chupaquesos?

Chupacabras are fictional animals that suck the blood out of goats, their name means "goat sucker".
Queso means "cheese".
Chupaquesos, therefore, are delicious things you are likely to suck the cheese out of.

The general concept is that you put cheese in a pan until it starts to get crispy.  LOTS of cheese.  A thick layer of cheese.

Then, you put MORE cheese on that, and heat it until it's melted.  Then you wrap it up.  Cheese inside cheese.  A cheese quesadilla in a cheese tortilla.

You don't want to eat it unless you are a mercenary from a future in which cholesterol problems have been eliminated thanks to superior medical technology (and where, being a mercenary, you're not likely to live long enough to have a heart attack anyway).

[umiman]

Cili padi is smaller than bird's eye (which I am eating raw as a snack right now).  Actually, I won't really be surprised if they end up to be the same genus as a habanero.

Sowelu: That sounds... unhealthy.

[Angellus]

half a Madame chanette
two eggs
some 4-season peppers (dried or fresh, you may choose)
slight hint of garlic (remove the center green parts to make you smell less afterwards!)
Butter for the pan!

Mince the madame chanette, the peppers and the garlic in a mortar and pestle, after mashing it thorougly trow what you have with the eggs in an mixer, mix, pre-heat the pan, melt butter, wait till the bubbles set a bit and trow in the egg, SLOWLY and while tilting the pan in several directions, effectively spreading the egg.

This recipie yeilds an compact (and in my opinion very tastefull) egg.
Should you prefer a more 'airy' egg, add some milk before you mix, do note that the egg will be much less hot this way! (milk neutralises) and mix untill there is a lot of air in the mix

Have fun, and have a nice lunch!