The New Cooking / Recipe Thread

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Busty McCracken
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 8:05 pm

A meal stands out to me more when there is no garlic in it as compared to ever saying a meal has too much in it.

Making slow cook Mexican today and its another franks sauce special but really add whatever hot sauce ya want.

1kg of skirt steak. Marinade that with a fuck-ton of cumin, SMOKED paprika & cayenne pepper
Add a bottle or 2 of franks sauce and any other hot Mexican sauce of your choice.
bit of water or chopped tomatoes
A shitload of chopped or minced garlic
4 tins of beans ( I usually mix it up with 4 bean mix, black beans etc)
2 large capsicums chopped
3-4 grated carrots
1-2 cans of corn
brown onion
3-4 Jalepeno's
little bit of S & P
1-2 freshly squeezed limes
Cook on low for 8-10 hours

Once cooked, you want to then shred your steak with a fork and places back into the cooker for an hour or so with chopped coriander. can turn the cooker off, will be warm enough anyway. (also fuck you if you don't like coriander)

Salsa:
Chopped tomatoes
Chopped Red onion
Chopped coriander (see above)
Freshly squeezed lime
S & P to taste
Fresh garlic.
Mix through

Spinach leaves or lettuce
tortillas
Cheese & Avacodo if you're that way inclined
Bottle of your favourite specialty hot sauce. I'm a chipotle man myself.

Hello flavour sensation!

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liz
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Re: The New Cooking / Recipe Thread

Post by liz » Tue Sep 10, 2019 8:51 pm

I'm a little concerned with your technique. Why do you grate the carrots? That seems like unnecessary work.

Additionally if you have slow cooked your meat for that length of time it should literally be shredding when you try to pick it up. Having beans already in the mix at that point will hinder the process unless you wish to fuck with your bean integrity and leave them in a mush.
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Busty McCracken
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 9:32 pm

Mate work it out. Add beans halfway through , Im here to give guidance not hold your hand. I grate the carrots because I like the shredded carrots. I'm not going to sit here and have you question the integrity of my Mexican!! I mean insult me and my family but not my Mexican!!

Also.... Can't believe you didn't even comment on the special highlighted smoked part of the paprika that I put in there just for you. You cut me deep here Elizabeth

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liz
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Re: The New Cooking / Recipe Thread

Post by liz » Tue Sep 10, 2019 9:53 pm

I had already decided to replace it with sweet paprika.
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Busty McCracken
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 10:19 pm

haha, well I'll take solace in the fact that you have considered the recipe

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liz
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Re: The New Cooking / Recipe Thread

Post by liz » Tue Sep 10, 2019 10:23 pm

If we can edit TooL songs we can tweek your recipes. :)
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Busty McCracken
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 10:43 pm

All recipes are there for tweaking I say. Use the template and choose your own adventure.

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basejumper
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Re: The New Cooking / Recipe Thread

Post by basejumper » Fri Sep 13, 2019 7:35 pm

~~~~~~~
Cornbread to go with your spicy meals!

Ingredients

6 large eggs,
1/3 c butter or coconut oil, melted
1/3 c coconut milk
1/2 c cheddar cheese
1/2 tsp vanilla extract
1/2 tsp salt
1/4 c sifted coconut flour
1/2 tsp baking powder
1/3 c corn meal ( i used yellow corn meal)
Jalapenos


Mix wet ingredients
Mix dry ingredients

Combine and then pour into mold

Bake @ 400F for 12-15 minutes

For sweet cornbread replace the coconut mile, jalapenos and cheese for 1/3 c honey
Professor of Lesbian Science

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