Thread: SoySoldier's Culinary Delight!

heres what you do. you get a box of kraft mac and cheese. follow the directions on there. while thats goin on throw a few hot dogs in water to boil. chop of the dogs to tiny bits and mix them into the mac and cheese once its done AND BAM! culinary delight

Originally Posted by Cojiro

heres what you do. you get a box of kraft mac and cheese. follow the directions on there. while thats goin on throw a few hot dogs in water to boil. chop of the dogs to tiny bits and mix them into the mac and cheese once its done AND BAM! culinary delight

Brilliance, Shear Brilliance

I do need an idea, I have a half pound of dover sole fillets (they were marked down as they were going to spoil in a couple days), and no idea what to make with them. The best thing that came to mind was fish tacos *shrugs*

Of course with all the meat sales this week, I'm going to have probably about 5000 things to figure out a use for :P

Ahem...

The key to the curry is good spice, fresh herbs and good tasting. It always tastes better the next day too, if you can resist eating it the same day.... I like mine warm, I'm showing you the base recipe add heat (tumeric and jalepenos) if you like 1/2 hour before the end... Home-made chicken stock is easy - do it the night before if need be - get a cooked rotisserie chicken from the supermarket and take off the meat, place in a large pot with bay,thyme,rosemary, and onion,carrot and a whole garlic. Cover with water and simmer for just over an hour, cool and sieve. You'll probably have enough stock for 4 meals... Freeze 3 portions. Enjoy.


Ingredients:
1 Brave handful of fresh cilantro leaves cut off stems and separate, roughly chop leaves, dice the stems finely
1 Lime - Juiced
1 Handful of almond slivers
1 Cup of chicken stock (don't cheat)
1 White onion
1 Thumb sized piece of ginger diced
Splash of dry sherry
Splash of olive oil
Tumeric
Tandoori powder
Pinch of cumin
Madras curry
Pinch of cinnamon
Pinch of chili powder
Salt and pepper
2 Tin of tomatoes, diced no herbs
Tin of chick peas, drained n rinsed
Tin of cheap coconut milk
3 - 4 Sweet potatoes, peeled and cubed (2")
2 Celery stalks finely diced
1 Clove of garlic diced very finely
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Options for a complete meal

White rice - basamalti

Pita cut into slices, and brushed with olive oil and garlic and broiled for crispy pita goodness..

Cool yogurt side - mix 4 lg tblesp of natural yoghurt, 1/2 a lime juiced, salt, pepper, about 1/2 a cup of cucumber diced and a sprinkle of cumin and a small handful of cilantro leaves.
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Recipe: Cooking time 1 1/2 hour, Prep 20mins (ish) Serves more than 3

Heat a large non stick frying pan with a splash of olive oil - medium heat, slowly cook the onion, ginger, celery and a decent pinch of tandoori powder, salt and pepper. During this grab a small frying pan and "brown" the almond slices - don't burn or you'll have to start over. When they are browned blitz them into a powder, and put aside. Add the sherry to the large pan and allow the alcohol to burn off, add in your sweet potatoes, cilantro stems with more tandoori powder, some tumeric and cumin with the lime juice and turn up the heat to brown up the potatoes a bit, then add the browned, powdered almonds, garlic and fry for a small while longer before adding the chicken stock. Let this simmer down by about 1 1/3 then add your tomatoes, chick peas, coconut milk, and spices. When you add your spices taste... I use a fair bit of madras curry for this meal, tumeric I use a small amount, same for cinnamon... Tandoori powder is great because it has a decent amount of the wanted flavours... Simmer on medium heat, set the timer for 50mins and walk away . Check and taste if it needs thickening give it another 20mins add spices if need be... Add the cilantro in 1-2 mins prior to serving.

Originally Posted by QuickLightning

I can't think of anyone off the top of my head though. Oh well.

I hear ya... who could you ask?

I'm not a fan of curry myself, but it sounds good Max!

I meant to take pictures...

Tonight was Baked Mac and Cheese featuring sharp Flagship White Cheddar, Draper Valley Farms chicken and Millenium Farms broccoli. Served with Millenium Farms field greens tossed in a citrus-honey balsamic vinaigrette.

First I rough cut 16 yellow onions and combined it with a pound of peeled cleaned garlic with three pounds of salted butter in a 5 gallon stock pot.

I stirred the mixture occasionally and after an hour added a 1/4 cup of dried thyme.

After an hour and a half I combined 8 cups of flour into the butter mixture. I let it get hot while whisking quickly to activate the starch in the flour with out burning it.
(this is called a roux)

I then added 1 gallon of heavy cream and two gallons of whole milk to the roux. I pureed the mixture with an immersion blender and added about 1.5 cups of nutritional yeast to give it some extra umami. I also combined 2.5 pounds of sharp white cheddar and 2.5 pounds of fontina with this mixture.

I pureed it continually with the immersion blender while it heated incorporated the cheeses and yeast with the roux and cream. Eventually I added a fist-full of white pepper (so no one sees specks) and several fist-fulls of salt until it tasted right.

Then I roasted 25 pounds of Draper Valley farms chicken thigh meat in a convection oven at 350F for 17 minutes. I chopped up this chicken and set it aside.

I cooked and combined 30 pounds (dry) macaroni noodles with the chicken, cream sauce and broccoli florets. then topped with another 7 pounds of blended white cheddar and fontina. Then I baked it off in a 300 degree oven and finished it in a 525 degree wood fired oven.

Yield: 160 servings.

LOL that is evil soy EVIL!!!
would u give me a good bechamell sauce recipe i loooove my gramys brocoli sufle with it but i cant get it done right

Originally Posted by SoySoldier

I meant to take pictures...

Tonight was Baked Mac and Cheese featuring sharp Flagship White Cheddar, Draper Valley Farms chicken and Millenium Farms broccoli. Served with Millenium Farms field greens tossed in a citrus-honey balsamic vinaigrette.

First I rough cut 16 yellow onions and combined it with a pound of peeled cleaned garlic with three pounds of salted butter in a 5 gallon stock pot.

I stirred the mixture occasionally and after an hour added a 1/4 cup of dried thyme.

After an hour and a half I combined 8 cups of flour into the butter mixture. I let it get hot while whisking quickly to activate the starch in the flour with out burning it.
(this is called a roux)

I then added 1 gallon of heavy cream and two gallons of whole milk to the roux. I pureed the mixture with an immersion blender and added about 1.5 cups of nutritional yeast to give it some extra umami. I also combined 2.5 pounds of sharp white cheddar and 2.5 pounds of fontina with this mixture.

I pureed it continually with the immersion blender while it heated incorporated the cheeses and yeast with the roux and cream. Eventually I added a fist-full of white pepper (so no one sees specks) and several fist-fulls of salt until it tasted right.

Then I roasted 25 pounds of Draper Valley farms chicken thigh meat in a convection oven at 350F for 17 minutes. I chopped up this chicken and set it aside.

I cooked and combined 30 pounds (dry) macaroni noodles with the chicken, cream sauce and broccoli florets. then topped with another 7 pounds of blended white cheddar and fontina. Then I baked it off in a 300 degree oven and finished it in a 525 degree wood fired oven.

Yield: 160 servings.

160 servings?!?! Who were you cooking for?

And really, where did you learn to cook these things?