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 » Thu Aug 29, 2019 12:38 am

liz wrote:
Wed Aug 28, 2019 11:40 pm
@busty Is that sweet paprika or smoked? Is the garlic powdered or fresh? And I've never heard of Franks Sauce. Is this a Queensland thing? What could I substitute?
Apologies.

Smoked paprika.
I only eat fresh garlic so def recommend fresh.
Frank's sauce should be in ya Coles or woolies and isn't a hot hot sauce. The one Tyson put up is quite tasty but will do a number on ya. Frank's with the cayanne pepper is a good all rounder ya can use and even people who don't do chili well can still tolerate. I do this a bit when going to a Barbie or something so everyone can enjoy and is always very well received. Most tasty
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liz
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Re: The New Cooking / Recipe Thread

Post by liz » Thu Aug 29, 2019 2:39 am

Thank you Busty. And thank you Tyson, I'm sure you were trying to give me the good oil, or in this case sauce.
"She's a very charming and delightful creature, and has only one fault that I know of. It happens, unfortunately, that that single blemish is a want of taste. She don't like me."

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tys0n
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Re: The New Cooking / Recipe Thread

Post by tys0n » Mon Sep 09, 2019 5:21 pm

Franks hot sauce half price at woolies tomorrow.
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Mon Sep 09, 2019 5:30 pm

Tomorrow? Are You signed up for woolies notifications or something??
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Re: The New Cooking / Recipe Thread

Post by tys0n » Mon Sep 09, 2019 5:36 pm

I'm actually Bradford Banducci.
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Mon Sep 09, 2019 6:28 pm

I have no idea who that is but sounds prestigious
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liz
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Re: The New Cooking / Recipe Thread

Post by liz » Mon Sep 09, 2019 8:02 pm

Talk about click bait. I came here for a recipe and all I got was specials.

This is a healthy hollandaise sauce.

3 egg yolks
1 cup greek yogurt (fat free is good I use chobani)
2 teaspoons lemon juice
1/2 tsp djon mustard
pepper
salt

Mix yolks, lemon juice and yogurt over a double burner ( I sit a bowl inside a strainer over a saucepan)
Use a whisk and mix until it thickens (this takes a while so remain patient, about 10 minutes)
Add mustard salt and pepper.
It will keep for about a week.
"She's a very charming and delightful creature, and has only one fault that I know of. It happens, unfortunately, that that single blemish is a want of taste. She don't like me."

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Re: The New Cooking / Recipe Thread

Post by tys0n » Mon Sep 09, 2019 8:53 pm

liz wrote:
Mon Sep 09, 2019 8:02 pm

1/2 tsp djon mustard
And here is my simple dijon mustard recipe

1 1/2 cups white wine
1 cup water, or more as needed
2/3 cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
1/4 cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 500ml canning jars with lids and rings

Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.

Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.

Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.

Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Refrigerate mustard until flavors blend, at least 1 week.
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 1:54 am

A simple recipe that takes a week?

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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 1:55 am

I have a mild hunch that may have been the gag just quietly. Cheers for the tip Liz.

I'll give that a crack some time and let ya know my thoughts
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 2:12 am

This is a joke thread? sheesh...

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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 2:35 am

Aren't they all joke threads? I can't even keep up anymore
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Re: The New Cooking / Recipe Thread

Post by liz » Tue Sep 10, 2019 3:21 am

Post a recipe or GTFO
"She's a very charming and delightful creature, and has only one fault that I know of. It happens, unfortunately, that that single blemish is a want of taste. She don't like me."

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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 3:59 am

A nice meatball dish that always goes down well in the Fourtheye household:

https://www.food.com/recipe/beer-braise ... lls-315985

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Re: The New Cooking / Recipe Thread

Post by tys0n » Tue Sep 10, 2019 4:04 am

hellboy wrote:
Tue Sep 10, 2019 1:54 am
A simple recipe that takes a week?
A healthy hollandaise sauce?
hellboy wrote:
Tue Sep 10, 2019 3:59 am
A nice meatball dish that always goes down well in the Fourtheye household:

https://www.food.com/recipe/beer-braise ... lls-315985
Half a fucking cup of brown sugar, seriously!

No sweating the onions or garlic!

Come on!
Last edited by tys0n on Tue Sep 10, 2019 4:07 am, edited 1 time in total.
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 4:06 am

tys0n wrote:
Tue Sep 10, 2019 4:04 am
Half a fucking cup of brown sugar, seriously!
I worked out pretty early in the piece that it doesn't need anything like that

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Re: The New Cooking / Recipe Thread

Post by tys0n » Tue Sep 10, 2019 4:07 am

I edited my post FUCK

Guess this Saturday I'll be cooking something with photos.
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 4:12 am

tys0n wrote:
Tue Sep 10, 2019 4:04 am
No sweating the onions or garlic!

Come on!
I guess I could do this, but typically can't be bothered

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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 12:29 pm

Man that sure is a fuck ton of brown sugar. Not sure if if I could handle that dish , haven't got to much of a sweet tooth. So we are all clear when a recipe says 2 cloves of garlic that really means 8-10 yeah?
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Re: The New Cooking / Recipe Thread

Post by tys0n » Tue Sep 10, 2019 1:42 pm

The whole head usually.

You can never be sure about vampires.

Also FUCK people who don't like the smell on garlic.
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 3:07 pm

I don't trust any cunt that doesn't like garlic and yep I often say enough garlic to slay a vampire when giving a recipe to mates
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 7:03 pm

Busty McCracken wrote:
Tue Sep 10, 2019 12:29 pm
Man that sure is a fuck ton of brown sugar. Not sure if if I could handle that dish , haven't got to much of a sweet tooth. So we are all clear when a recipe says 2 cloves of garlic that really means 8-10 yeah?
8-10 sounds quite excessive, but I'm usually generous with garlic.

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Re: The New Cooking / Recipe Thread

Post by tys0n » Tue Sep 10, 2019 7:10 pm

Please tell me no one here uses garlic from a jar.
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Re: The New Cooking / Recipe Thread

Post by Busty McCracken » Tue Sep 10, 2019 7:35 pm

Fresh garlic all the god damn way! Or if I'm out of garlic or just feeling lazy , Society garlic from my herb garden.

8-10 cloves isn't even close to excessive for me. I have a garlic problem, I can't eat anything and ever say it's got too much garlic in it. Love the stuff and man it's good for your immune system.
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Re: The New Cooking / Recipe Thread

Post by hellboy » Tue Sep 10, 2019 7:45 pm

My limited palate can't tell the difference

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