Each time this topic comes up, I hope that it will keep going. Maybe this time!

I rarely decide what to eat before I head to the market and see what looks worthwhile. In that regard, here is what is for dinner tonight...

Beef Tacos?
Serves 4
Total time 8 hours (30 minutes of prep)

Braised beef
1 pound of beef cheek/head (roast as a sub)
1 cup of beef stock
1/4 cup of red wine
1 tbsp e.v. olive oil
1 white onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 jalapeños (remove seeds, chopped)
1 red potato (cubed)
1 tbsp chili powder
1 tsp cumin powder
1 tsp cayenne pepper

Here is the easy part...
Combine the above ingredients in a slow cooker on low for 6-8 hours. Remove the lid for the last hour and reduce the sauce. Sit back and enjoy the smell.

Give it a try and add salt and pepper to taste. Wrap the corn tortillas in a towel or paper towel. Heat in the microwave for 45 seconds.
Spread the braised beef on the tortillas evenly. Add freshly chopped avocado, cilantro, and tomato.

This post was edited by tturaiders on Feb 21 2011 06:53am

[QUOTE=tturaiders,21 Feb 2011 04:51]Each time this topic comes up, I hope that it will keep going. Maybe this time!

ay, tis a pity there arent more enthusiasts

[QUOTE=Wildman4sure,20 Feb 2011 21:45]There are calculators that do metric conversions and this can also be accomplished on the internet

Spam Musubi

i miss the fresh sushi and good japanese/chinese food


last night i made a pork shoulder roast for the first time, and it was pretty easy and delicious

btw there are so many recipes for roasts but i went with a pretty mild seasoning, slighty sweet and tangy
wouldnt mind some feedback on my approach also.

ingredients (im not adding quantity becos it depends on size of roast, just eye it)
3.5 lbs pork shoulder blade roast, aka pork butt roast
garlic
onion
salt
black pepper
paprika
thyme
sugar (i prefer honey)
worcestershire sauce
vinegar
olive oil

gravy -
flour
milk

score the shoulder lightly all over then soak roast in salt water for an 1-4hrs (this increases moisture),
dry shoulder somewhat, then rub salt, peppper, thyme and paprika all over roast
add some oil, crushed garlic and sliced onions to a frying pan and sear shoulder on all sides for 2-3 min
preheat oven to 275, put fry pan contents on an oven pan w/ foil layed down (the shoulder should be at room temp for 30 min before roasting)
mix together some oil, vinegar, worcestershire sauce and honey or sugar, then pour over roast
the liquid should come up to a third of the roast when u wrap the roast in the foil (about a cup of liquid for me).
cooking time depends on how flaky u want the meat to be, and it should be turned over halfway through
my 3.5 lb roast cooked at 275 for 3 hours and it was 175 degrees when i took it out.
it would have needed to cook longer to be tender enough to make pulled pork but it was firm enough to eat sliced.

i used the leftover drippings to make a gravy by heating it in a pan to boil, whisking in some flour (3 tbsp),
then add some milk (1/2 cup) and decrease heat and simmer to desired consistency.

cmon foodies!

simple fresh bread recipe (less than hour!)

i got this from local paper today.
was skeptical and had fears while making but came out decent.
cheaper than buying bread and much tastier/healthier/fresher

3.5 cups flour
3 tbs sugar
1tbs baking powder
1.5 tsp salt
12 oz beer
1 egg, beaten

preheat oven to 375, adjust rack to lower-mid position
mix flour, sugar, baking powder, and salt in bowl.
add beer (dont drink any!) and stir w/ fork until just combined.
turn dough onto a floured surface; knead quickly to form a ball.
place bread on a baking sheet and slit an X on top (pure visual effect).
brush loaf w/ egg wash.
bake until golden brown, about 40 min.
cool, serve/store.

i used more like 3 cups of flour and it was too liquidy and it came out like a huge cookie instead of a ball,
but it was good, i sliced it in quarters to make sandwhiches out of. chewey, which would make it great w/ soups, but sandwhiches should be ok too.
next time i will experiment w/ spices.

I'm not much of a baker, but I will probably try that really soon. I may try to experiment with different types of beer to see how it will affect the final result.

Gonna check some of these recipes out

im 99% certain no one will attempt this but this is so bomb,
perfect for hangovers or cold days, and imo very simple to make

kim chee jji geh (spicy fermented napa cabbage stew)

ingredients
1 lb pork (i used country rib, any cut is fine, belly and shoulder are good, and virtually any other meat/seafood can be used)
2 cups (sour, aged best) kim chee
1.5 cups kim chee liquid
3 cups water
2 cup tofu medium firm
1 cup mushroom (variety is best, enoki/shiitake/oyster, or just regular american fine too)
1/2 cup onion
1 sweet green chili
1 stalk green onion
2 thai chili (optional)
1/2 habanero (optional very spicy)
2 tbs garlic (5 clove)
1 tsp ginger (thumb size)
1 tbs chili powder (korean kind)
1 tbs fish sauce
1 tbs soup soy sauce
2 tbs vege oil
1 tsp salt
3 dashes black pepper

1) prep veges - medium chop tofu, mushroom, onion, fine chop garlic, ginger, green onion, julienne sweet green chile and other chili's

2) heat pot on high, add oil, fry kim chee for 2 min then turn to med heat.
continue frying while stirring for 3 min, then add diced pork, and stir fry 5 min
add water and kim chee liquid, bring to boil,

3) add tofu and all veges except sweet green chili and green onion
add chili powder, fish sauce, soup soy sauce,
keep boiling at med high heat for about 15 min until meat and veges are cooked through.
salt/pepper to taste, garnish w/ sweet green chili and green onion
serve along w/ rice

note: i know these ingredients may be exotic to many of u, and though i would highly suggest u dont, u can omit the following
fish sauce/soup soy sauce can be substituted with more salt
any vege except kim chee can be omitted
i supposed american chili powder can be used, though not sure wat that will taste like.

I used to watch "Food Mob" on Itunes free video podcast It has lots of easy and quite fast recipes

Rolling sushi tonight. What's cooking d2jsp?

This is my best friend's (Tony) grandmother's recipe, although I've added a few personal touches.
I have no idea what it's called, or what to call it.

Ingredients:
Jumbo hotdogs (2-3 per person you're serving)
quarter onion per 2-3 hotdogs Finely diced (I personally add more, I love my onion)
Dried Basil
Chili flakes
cyanne (Not sure how to spell that one)
Ketchup

Cut up the hot dogs about 1cm per cut. cut off the ends and throw them out (They will burn)
Turn your pan to low heat (a little above simmer)
Take out a pan and toss your onions in until caramelized (Or a little bit before)
Toss in a few pinches of flakes and basil, and a little bit of your cyanne.
Put in your hotdogs, mix them around a bit to get the onions and all the spices mixed in.
Once your hotdogs start to get a bit golden, put in your ketchup (enough to cover it all once it's mixed)
keep cooking and mixing every minute or two. Once the hot dogs start to char up a bit, they're finished.

Enjoy
I did my best explaining how it was cooked.. It sounds really gross. when my friend made this for me I wouldn't try it, but then I did and it's by far my favorite thing to eat.
Let me know if you decide to try it! (or pm me if you can help me organize this a bit better)
Cheers

e: This usually takes up to 30 minutes from start to finish, but you can cook it faster if you wish. (Turn up the heat)

This post was edited by Twist on Apr 1 2011 02:43pm

can u elaborate on wat u made? i've worked in sushi place 2 years, might help u out or learn from u.
don't really feel safe eating raw fish at home unless i caught it. and sushi grade fish seems expensive.
i''ll make rolls w/ canned tuna or imitation crab tho.