Quote (JEB90 @ May 6 2011 11:45pm)

All right enough fucking around with healthy crap, here's something I like to do that can add fat, calories, and cholesterol to any meal.  And it's best on a big, fat, well-marbled ribeye.  Mmmmmm...

Oh--and no illegal substances required to get yourself to nirvana with this

Compound Butter

1 stick butter, softened at room temperature for about an hour (until you can mash it about like play-doh).  In a pinch, you can microwave the butter, but go in 5-10 second increments so you don't end up with a pool of butter in a bowl.
Your favorite herbs, spices, and flavorings

That's it.  What you do here is soften the butter, mix in some flavor, roll the mix into a cylinder, wrap it in saran wrap, and chill it for about an hour until its firm again.  When it's time to eat, hack off a 1/2" slab (or more) and slap it on a steak (or anything hot off the grill/pan/oven).  As it melts, the butter will add extra moisture and richness to whatever you cooked, and the spices will kick up the flavor a notch or two--Bam! (sorry, couldn't resist...)

Here are some combos I like (pretty much about a teaspoon of everything; adjust to your own taste, especially when heat is involved):

Garlic, basil, red pepper flakes--a classic; goes with most stuff; perfect for an Italian themed meal
lime juice, habanero--great on pork and for any Caribbean themed meals
lemon juice, tarragon, rosemary--great on chicken and Greek foods

Really, any spices you are working with for your meal can go in this.  Experiment.

Quote (icedrag @ May 17 2011 10:46pm)

6ounces of chopped prime rib cooked medium well with vadalia onions and mushrooms covered in swiss cheese

Quote (icedrag @ May 17 2011 11:46pm)

6ounces of chopped prime rib cooked medium well with vadalia onions and mushrooms covered in swiss cheese

Quote (hedonism @ Dec 3 2010 07:42am)

1 pound = 453.59 grams
1 tablespoon = 15 milliliters
1 teaspoon = 5 milliliters

The conversions are not that difficult, but keep in mind that you do not have to follow the measurements exactly to still make a great dish!  I approximate measurements most of the time when I cook, although it might be a smarter idea to follow the recipe as accurately as possible if you are a beginner or working with a recipe for the first time.

I have a large list of recipes that I have gathered (and created myself) from all over the world, so many of my recipes are in fact measured by the metric scale.

Quote (hedonism @ 17 May 2011 23:50)

PICS

Quote (Dincanto @ Dec 3 2010 07:33am)

Very interesting this topic, the problem is the unit of measurement.
Are different. If I write a recipes will be with European measures. I can not use your recipes because they are measures American / British. How can we solve? 

Quote (eriot @ Mar 8 2011 05:00am)

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.