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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.
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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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