Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby fuzzygeek » Tue Oct 06, 2009 3:39 pm

That is some serious cast iron.

I made some banana bread this weekend, but didn't have quite enough banana. I made up the difference with some local wildblossom honey, and it was amazing.

5 tblsp butter
1/2 cup sugar (vanilla sugar if you have it, WHICH YOU SHOULD)
1/2 cup brown sugar
1 egg
2 egg whites
1 tsp vanilla extract
1 1/2 cup mashed bananas -- ripe. very ripe.
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking owder
1/2 cup heavy cream
2-3 tblsp honey

Oven to 350F. Grease a loaf pan.

Beat butter, add sugar, beat to fluffy.
Add eggs and vanilla. Beat until blended.
Add banana and honey. Beat some more.

While that's going on, mix flour, soda, salt, and baking powder; whisk to combine.
Alternately add flour mixture and cream until it's incorporated.

Pour into loaf pan. Bake about 1hr 15min.

Cool 10 minutes.

The honey gives it an almost sugary crust.

Find a local farmer's market and get some real honey if you can; store-bought processed stuff is crap, comparatively.

To make vanilla sugar: get some vanilla beans. In a large container, submerge the beans in the sugar. Let stand a couple weeks, shaking every few days. The sugar will be infused with vanilla. Use it anywhere you think vanilla tasting sugar would taste good. Just add more sugar every so often to keep a constant supply.

I also made this incredible hotwing sauce:

1 cup hot sauce
1/2 cup honey (I used mesquite honey for this)
6 tblsp butter
1 tblsp red wine vinegar

Heat sauce, honey and butter in pot until combined; stir in vinegar.

Let cool.

Reserve half the sauce; marinade wings for an hour. Grill or deep fry. Once cooked, toss in reserved sauce.

You can use straight tabasco sauce, which I think is a bit much -- I actually used Buffalo Wild Wing's Spicy Garlic sauce as a base. It's pretty incredible.
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Re: Cooking with Maintankadin

Postby knaughty » Tue Oct 06, 2009 9:23 pm

fuzzygeek wrote:That is some serious cast iron.


Cannot recommend this highly enough.
  1. Go to a kitchen supply store / restaurant supplier / warehouse. (Not an equipment store at a mall/shopping centre)
  2. Buy a set of cast iron frypans. Plain, uncoated cast iron. They weigh a ton, and are dirt cheap - like a few dollars a pan. Not enamel ones, they're super expensive and not as good for frying.
  3. Take home. Get hernia repaired.
  4. Wash and scrub pans. This is the only time you can ever use steel wool on them.
  5. Get the pans ridiculously hot, think "5 mins on a Wok burner on maximum"
  6. Oh, if you're using an electric cooktop, rip it out, throw it away and get gas. Or ignore cast-iron pans.
  7. Turn on extractor fan, turn off the heat
  8. Spray pan with olive oil from a pump-spray thing, or pour some in and spread it around with a tea towel you're willing to throw away afterwards.
  9. Coat entire pan, top and bottom, with olive oil. Do not burn yourself on slippery red-hot, really heavy cast iron pan. Do not set fire to kitchen.
  10. Feel free to turn wok burner back on once pan is well covered with oil. You do have the extractor fan on, right?
  11. Turn off smoke alarm that just went off.
  12. Pan + oil will go dark brown. Turn off, let cool.

OK, you've just seasoned the pan. It will be brown. We want it to end up being black. The black is some ferric oxide complex - the stuff you see on well used cast-iron machinery. Once you get the black coating, the pan is non-stick (better than teflon), non-reactive, and self-repairing. Basically the best possible frying surface. As I said, go look what commercial kitchens use. They'll pay hundreds of dollars for copper bowls, thousands for machinery.... and $2.50 for a cast iron frypan.

To get it from brown to matt black:
  1. Always put oil in the pan (or butter). Never use it dry. Cast iron is non-stick if you oil it, but almost as sticky as straight stainless steel if you don't.
  2. Plastic or wooden implements only! No metal spatulas!
  3. Not Dishwasher Safe!
  4. Never put it away wet.
  5. First few months, oil it lightly all over before you put it away.
  6. Never scrub with steel wool.
  7. No cream cleansers / gritty detergent etc. We're trying to form an oxide layer, not scrub it off.
  8. To clean mine, I just squirt in a little straight detergent, splash of hot water, scrub with scrubbing brush, rinse, then get it nice and hot on the stove to dry it out and to encourage the black oxide to form.

The matt-black coating is NOT burned food - as I said, it's a stable form of rust. It's non-toxic if you end up eating some, if you're worried.
This isn't the "Offtankadin" forum. My MoP FAQ: http://tinyurl.com/FAQ-5-0
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Re: Cooking with Maintankadin

Postby aranil » Tue Oct 06, 2009 9:37 pm

I have a metric ton of chicken thighs chilling in my freezer...and no idea what to do with them, any suggestions?
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Re: Cooking with Maintankadin

Postby fuzzygeek » Tue Oct 06, 2009 10:46 pm

aranil wrote:I have a metric ton of chicken thighs chilling in my freezer...and no idea what to do with them, any suggestions?


like chicken? like garlic? chicken with 40 cloves of garlic with toasted french bread sound good? Roasted garlic spread on toasted bread is amazing.
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Re: Cooking with Maintankadin

Postby aranil » Tue Oct 06, 2009 10:52 pm

fuzzygeek wrote:
aranil wrote:I have a metric ton of chicken thighs chilling in my freezer...and no idea what to do with them, any suggestions?


like chicken? like garlic? chicken with 40 cloves of garlic with toasted french bread sound good? Roasted garlic spread on toasted bread is amazing.



I think that would work for my roommates, we go though a thing of minced garlic a week
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Re: Cooking with Maintankadin

Postby katraya » Fri Nov 27, 2009 10:46 am

I've been making a black bean dip lately that has proven to be rather popular. I think I finally perfected it this morning.

As always, the actual amounts are guesstimates since I don't measure anything.

2 cans Black Beans, drained but not rinsed
2 Tbs Olive oil
2 Tbs Cumin (I probably use more)
Juice of 1 Lime
2 cloves garlic
Salt and Pepper to taste

Put all ingrediants in a cuisinart and blend until fairly smooth. Taste test to get the right balance of ingrediants. Add more olive oil to get a smooth consistency if needed.

I then spread it on a shallow serving dish and top with crumbled feta. This is good at room temperature, warm or cold. I usually make it at least an hour ahead to allow the flavors time to blend.

Serve with chips, pita or veggies. I have also spread this on tortillas as a taco filling.
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Re: Cooking with Maintankadin

Postby duruk » Fri Nov 27, 2009 1:36 pm

No one mentioned Chocobacon yet?

Chocobacon goodness.

Not mine, but looks tasty.
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Re: Cooking with Maintankadin

Postby Shamora » Fri Nov 27, 2009 5:22 pm

duruk wrote:No one mentioned Chocobacon yet?

Chocobacon goodness.

Not mine, but looks tasty.


I was expecting Chocobo bacon :(
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Re: Cooking with Maintankadin

Postby Levantine » Fri Nov 27, 2009 5:27 pm

Shamora wrote:
duruk wrote:No one mentioned Chocobacon yet?

Chocobacon goodness.

Not mine, but looks tasty.


I was expecting Chocobo bacon :(

^

Also, omfg Knaughty, you're making me fall in love with you all over again. /swoon
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Re: Cooking with Maintankadin

Postby Fridmarr » Sat Nov 28, 2009 12:22 am

Out of curiosity, are cast iron pans hard to come by in your neck of the woods? Here they are pretty common, kitchen stores have them and almost any store that sells camping equipment will have them.

One thing of note though, I wouldn't recommend Olive oil for the seasoning. I'm sure it works fine, but if you are using just regular Olive Oil it's going to smoke like the dickens because of the low burning point, and if you are using Extra Virgin, well then you should be slapped for wasting good quality oil. Most vegetable oil, lard, or shortening would work fine, and with a bit less smoke.
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Re: Cooking with Maintankadin

Postby katraya » Mon Nov 30, 2009 3:19 pm

Made this last night:
Sea Scallops with Cilantro Ginger Lime Goodness

It was surprisingly easy but comes out very impressive. Definitely recommend some good crusty bread to soak up the sauce.
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Re: Cooking with Maintankadin

Postby mew » Tue Jan 05, 2010 12:29 pm

Bacon and cheese stuffed pizzaburger (website is NSFW, porn ads) - http://fukung.net/v/13497/510aecbbf6531 ... 6f1280.jpg


Unrelated: Vanifae and I are wanting to make barbecue at home this weekend. Any tips, suggestions, or recipes? He was wanting to try making his own sauce and we are uncertain if we want to use the slowcooker or not (we don't have access to any sort of outdoor grill).
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Re: Cooking with Maintankadin

Postby Zonzede » Tue Jan 05, 2010 2:28 pm

I would like to request some help.

This April, I'm hosting my guild's annual Meeting. My plan is to hold a backyard cookout. I'm expecting about 20 people to stop in for the weekend, maybe more.

Right now I've got plans to roast a pig, and since I'm feeling rather ambitious, I plan to order some live crawfish for a small boil.
Of course, there will be some obligatory grilled chicken, burgers, and hot dogs. For anybody who's experienced with spring cookouts, should I plan more food? Do you have any personal favourite dishes?
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Re: Cooking with Maintankadin

Postby fuzzygeek » Tue Jan 05, 2010 3:13 pm

I would recommend adding shrimp to your boil (26/30 size) -- it'll give an option to people who don't like the taste of crawfish (which tends to be a little ... muddy, imo).

The pig's a neat idea for a centerpiece, and good as an "event" food. Probably the big priority on the other stuff is that it's got to be quick to cook for large groups of people, so burgers et al are perfect. It'll give people something to eat while you're messing with the pig, because the pig is going to take longer than expected. Always.

I prefer to make my own hamburger patties, because I season the meat and mix grated cheese, ground dried mushrooms, and an egg to give it additional flavor and moisture. It's probably easier to go with pre-formed patties and offer more condiments and let people hand it their own damn selves.

Wickles are good (pickles pickled with hot peppers), and they have a relish offering as well, and can be ordered over the internet.
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Re: Cooking with Maintankadin

Postby mew » Tue Jan 05, 2010 5:51 pm

I would say start focusing now on the side dishes since those are sometimes cheaper than meat and people will fill themselves up on them. Chips and dip, salad, fruit, cheese puffs, desserts (fuck yeah), etc.
Also, do you have any vegetarians coming? If so, you might want to have some decent meatless stuff like potato salad or whatever it is that those crazy herbavores like.

@Fuzzy: Vanifae and I like to add A-1 sauce in to our burger mix, combined with the cheese it gives it a really awesome flavor.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 3:26 am

Grehn|Skipjack wrote:Had delicious fried chicken and mashed potatoes last night. Wish I knew more ways to cook beef than "Stick it in a pan and wait for all the red to go away".


you make me cry Grehn, you ruin a perfectly good steak by making it leather?

Just because i have to smother my steaks in Garlic and toothpicks to keep Vampires away doesnt mean a thing!

actually, wat i do is ill do a dry rub of spice(garlic white pepper, sea salt, maybe some cumin if its for fajitas) and sear the meat in a cast iron skillet if you haveit, just turn it on med-hi flick water on the pan and when it sizzles its ready. just a dab of EVOO (Extra Virgin Olive Oil) (or water ever you have, i just prefer EVOO) in the bottom, swirled around to cover the bottom in a light film of oil, set meat down in, wait 30sec, flip, 30 sec, move pan to another burner on low-med, cover.

this next part depends on how you like stek, i like mine actually med-rare (unless im eating in front of vegitarians but thats another story) so it takes about 3-5 min per side (depending on just how hot the pan is.

when the meat is done enough for you, or actually just before, pull the pan off the heat, and let it sit. the meat will relax, becoming more tender and juicy. but do not let it go cold, it will start to toughen up again. best plan is to sear the meat, get it simmering, and prepare your sides (depending on wat you are having oc) that way if its just like mashed potatoes, you can mash them while the meat is cooking, when you are done, the meat should be done.

eat, and enjoy! hope this helps a little :D
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 3:33 am

Vanifae wrote:How do you guys like your BBQ?

I prefer glazed with sauce, I am not a fan of dry rub...


I like both methods, but by far the best is glazed with a sticky sweet, yet tangy sauce that you cant help but lick off your fingeers!

WHERE HAS THIS THREAD BEEN HIDING!?
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 3:57 am

mew wrote:I thought medium well was brown all the way through and medium rare was pink in the middle?

:shock:
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 4:04 am

Krazed wrote:
# 1 tablespoon coarsely ground black pepper
# 1 tablespoon dried parsley flakes
# 1 tablespoon kosher salt
# 1 tablespoon paprika
# 1 tablespoon garlic powder
# 1 teaspoon dried thyme leaves
# 1/4 teaspoon cayenne pepper
# 1/4 teaspoon crushed red pepper


Thats a good rub. My Ex even liked it.

will be trying this when i get my finacial aid money on weds!

Krazed wrote:Vanifae if you want to eat healthier try looking into using bison in some spots instead of cow. Bison is said to be leaner than that of a cow and have about the same taste. However my father was not impressed by bison :(


it is close but nothing can ever take the palce of the Holy Cow (sorry couldnt resist +5 point to everyone who gets it)
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 4:09 am

cakeftw wrote:Holy... There is a god, his name is knaughty


this

a hundrend thousand times this!

(sorry just now finally reading th thread!) bad idea at 3am when you had SOUP! (campells condensed )for dinner
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 4:14 am

knaughty wrote:
fuzzygeek wrote:That is some serious cast iron.


Cannot recommend this highly enough.
  1. Go to a kitchen supply store / restaurant supplier / warehouse. (Not an equipment store at a mall/shopping centre)
  2. Buy a set of cast iron frypans. Plain, uncoated cast iron. They weigh a ton, and are dirt cheap - like a few dollars a pan. Not enamel ones, they're super expensive and not as good for frying.
  3. Take home. Get hernia repaired.
  4. Wash and scrub pans. This is the only time you can ever use steel wool on them.
  5. Get the pans ridiculously hot, think "5 mins on a Wok burner on maximum"
  6. Oh, if you're using an electric cooktop, rip it out, throw it away and get gas. Or ignore cast-iron pans.
  7. Turn on extractor fan, turn off the heat
  8. Spray pan with olive oil from a pump-spray thing, or pour some in and spread it around with a tea towel you're willing to throw away afterwards.
  9. Coat entire pan, top and bottom, with olive oil. Do not burn yourself on slippery red-hot, really heavy cast iron pan. Do not set fire to kitchen.
  10. Feel free to turn wok burner back on once pan is well covered with oil. You do have the extractor fan on, right?
  11. Turn off smoke alarm that just went off.
  12. Pan + oil will go dark brown. Turn off, let cool.

OK, you've just seasoned the pan. It will be brown. We want it to end up being black. The black is some ferric oxide complex - the stuff you see on well used cast-iron machinery. Once you get the black coating, the pan is non-stick (better than teflon), non-reactive, and self-repairing. Basically the best possible frying surface. As I said, go look what commercial kitchens use. They'll pay hundreds of dollars for copper bowls, thousands for machinery.... and $2.50 for a cast iron frypan.

To get it from brown to matt black:
  1. Always put oil in the pan (or butter). Never use it dry. Cast iron is non-stick if you oil it, but almost as sticky as straight stainless steel if you don't.
  2. Plastic or wooden implements only! No metal spatulas!
  3. Not Dishwasher Safe!
  4. Never put it away wet.
  5. First few months, oil it lightly all over before you put it away.
  6. Never scrub with steel wool.
  7. No cream cleansers / gritty detergent etc. We're trying to form an oxide layer, not scrub it off.
  8. To clean mine, I just squirt in a little straight detergent, splash of hot water, scrub with scrubbing brush, rinse, then get it nice and hot on the stove to dry it out and to encourage the black oxide to form.

The matt-black coating is NOT burned food - as I said, it's a stable form of rust. It's non-toxic if you end up eating some, if you're worried.


KNUAGHTY! YOU ARE MY HERO!

thank you for making a guide on how to season cast iron, so many ppl screw it up.
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jan 09, 2010 4:31 am

oops i didnt realize i posted this many timwes in a row, thats wat i get for reading the entire thread at once! :oops:

anyway, on to my contribution!

I got hungry for stuffed hash-browns the other day, but it was my turn to host the family for dinner, so i made breakfast. It turned out to be kind of a stuffed hash-brown casserole but oh so gooey and deliciouis (not really healthy but better then some stuff i eat! :twisted: )

Equipment:
one 9x13 in baking pan

Ingredients:
approx 3 lbs of potatoes( i like russets)
2 (8oz) packages of Cream cheese
1 baby loaf (2 1/2 lbs i think) of each
-Medium Chedder Cheese (Tillamok is GOD around here - West Coast of US)*
- Sharp Chedder
- Montery Jack
about 1 lb of Havarti

pre-heat oven to about 225 F (in hurry when i made this, dont know times or temps exactly)
Peel potatoes and shred,
Lightly fry potatoes (until barely golden)
Grease baking pan with a little oil, or butter.
layer in about 1/3 of the potatoes
start layering the cheese, yes all of it on the potatoes
add the rest of the potatoes, followed by a little S&P and drizzle some Olive Oil over the potaotes(to help get the golden color)

Bake for 10 min approx

serve adn enjoy!

makes a great family breakfast, the cheese is OH SO gooey and delicious!

*Vintage White Tillamok is HEAVEN! be it med, sharp or extra sharp, they are all good!
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Brekkie:Tanks are like shitty DPS. And healers are like REALLY distracted DPS
Amirya:Why yes, your penis is longer than his because you hit 30k dps in the first 10 seconds. But guess what? That raid boss has a dick bigger than your ego.
Flex:I don't make mistakes. I execute carefully planned strategic group wipes.
Levie:(in /g) It's weird, I have a collar and I dont know where I got it from, Worgen are kinky!
Levie:Drunk Lev goes and does what he pleases just to annoy sober Lev.
Sagara:You see, you need to *spread* the bun before you insert the hot dog.
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Re: Cooking with Maintankadin

Postby Gladia » Tue Jan 12, 2010 11:11 am

bldavis wrote:it is close but nothing can ever take the palce of the Holy Cow (sorry couldnt resist +5 point to everyone who gets it)


Har har har, only after cataclysm
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Re: Cooking with Maintankadin

Postby Kelaan » Tue Jan 12, 2010 4:58 pm

Awesome stuff on seasoning pans and so forth. (I thought soap was a no-no when dealing with cast iron?) I'll segue to something a bit easier. I used to make it pretty much every weekend... but it's been a while so I forget some details. ;)

6-Ingredient Pancakes

Tools:
Blender, griddle or large pan, scooping implement. (I prefer a 1/4 cup measuring cup.)

Place in the blender (recommended order):

3 eggs
1/4 cup flour (we use buckwheat or spelt, you can use whatever)
2 tbsp oil (I used olive)
2 tsp honey (The oil and honey might be only one tbsp and one tsp, I forget. I think it was two.)
1/4 tsp salt (basically a pinch or two)
1/2 tub Trader Joe's ricotta cheese. (I think that's one cup, but it may be two. Sorry for poor measures, I'm at work, and that's how I divide it when I'm cooking.)

Put on the lid, turn on the blender.

You can also add handfuls of blueberries or other fruit. If you do, it's easier to do while it's blending. You'll also want to consider adding another bit of flour (but not much) to keep the pancakes from being too watery... but that's purely to your taste. We tended to pretty much always put blueberries in them until the batter was quite purple. (Cooks more evenly than if you don't blend the berries too.)

Dish 'em out on a pan and cook. Getting the griddle hot enough that they cook evenly tends to require it to be hot enough that their bottoms get VERY brown ... but it's still fine to eat. I usually underestimate how hot I need to get the griddle and end up wasting my first half-dozen pancakes, so I recommend doubling this if you're cooking for more than two people. I should get a remote thermometer for finding out how hot it should be, heh.

Now, my wife uses a different pancake recipe that is fluffier (these are NOT fluffy), but these are still yummy, and it is hard to beat the ease of preparation.
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Kelaan
 
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Re: Cooking with Maintankadin

Postby katraya » Wed Mar 17, 2010 7:48 am

A friend of mine poasted this recipe on Facebook and I feel the need to share. They look amazing!

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Irish Car Bomb Cupcakes
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