Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby Gracerath » Fri Jul 27, 2012 5:03 am

I followed a recipe for some Indian food a week ago and I gotta say, while it tasted pretty good, it smelled awful while it was cooking. It was a bitch trying to find garam masala and I didn't want to buy a massive amount of spices to mix my own.
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Re: Cooking with Maintankadin

Postby katraya » Fri Jul 27, 2012 5:51 am

I know it's considered "girly" but seriously Pinterest is the shit for organizing and finding recipes. I may at least 2-3 new recipes per week because of that site and then I can actually find them again, which is a miracle. it also allows me to save most of the recipes I find in magazines and then throw the damn magazine away after reading it. So much less clutter.
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Re: Cooking with Maintankadin

Postby Fivelives » Fri Jul 27, 2012 4:34 pm

Garam masala = curry powder.
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Re: Cooking with Maintankadin

Postby Gracerath » Sat Jul 28, 2012 1:01 am

In my little slice of the world, even curry powder is hard to come by. We have all the adobo and teriyaki one could ever need though ...
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Re: Cooking with Maintankadin

Postby Fivelives » Sat Jul 28, 2012 1:05 am

Where is your slice of the world? I'm pretty sure it's available in all of the major grocery store chains.
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Re: Cooking with Maintankadin

Postby Gracerath » Sat Jul 28, 2012 1:12 am

Oh, I did track one down. It just wasn't stocked on the main shelves for whatever reason. There was a helpful dude who found a dusty jar of it in the back. I didn't check every store we had in town so I may have had better luck elsewhere but my particular Safeway seems to cater mostly to the Spanish and Asian(minus India of course) cultures as far as food items go. I check out stores for spices fairly regularly just because I like to and I don't recall ever seeing curry powder or garam masala on the shelves. I live in Longview, WA. Not exactly culturally diverse down here :P Unless you want a taco or some general tso's chicken.
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Re: Cooking with Maintankadin

Postby Fivelives » Sat Jul 28, 2012 1:22 am

Safeway is your problem. Safeway is a good enough store, but it caters more to local preferences. I shop for spices at Kroger chain stores (Fred Meyer's in WA) and, weirdly, Walmart/Sam's Club. If I need specialty spices or (dry) ingredients, I have a pretty helpful purchaser at a World Market about 2 hours away that orders them for me. She loves my cooking.
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Re: Cooking with Maintankadin

Postby bldavis » Sat Jul 28, 2012 9:05 am

Gracerath wrote:Oh, I did track one down. It just wasn't stocked on the main shelves for whatever reason. There was a helpful dude who found a dusty jar of it in the back. I didn't check every store we had in town so I may have had better luck elsewhere but my particular Safeway seems to cater mostly to the Spanish and Asian(minus India of course) cultures as far as food items go. I check out stores for spices fairly regularly just because I like to and I don't recall ever seeing curry powder or garam masala on the shelves. I live in Longview, WA. Not exactly culturally diverse down here :P Unless you want a taco or some general tso's chicken.

for one, o/ to another PNW MTadin (see we need to get that get together planned!)

and two...ty now i am hungry for general tso's chicken....
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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.
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Re: Cooking with Maintankadin

Postby Aubade » Mon Jul 30, 2012 10:30 pm

I think that just convinced me to start planning one. Lets get Fridmarr, BlDavis, Gracerath, Aergis, Thalia, McDuffie, Myself, Skye?I think?, and any other WA/OR/ID Mtadin out here! We could have an awesome end-of-summer bar-b-que or something late September.
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Re: Cooking with Maintankadin

Postby bldavis » Tue Jul 31, 2012 1:43 am

skye is in Korea (i love when he just wakes up in time for our firday night raids)
but i would love this!
ill start saving up some money to get my butt up there!
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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 Skye1013 » Tue Jul 31, 2012 5:22 pm

If I had any hopes of making it, I would, even though I don't live in the PNW. :)
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Re: Cooking with Maintankadin

Postby tinalt » Tue Jul 31, 2012 6:54 pm

Skye1013 wrote:If I had any hopes of making it, I would, even though I don't live in the PNW. :)


You get 30 days off pen :wink:
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Re: Cooking with Maintankadin

Postby Skye1013 » Tue Jul 31, 2012 8:46 pm

Yes, but I'm limited which days I can take due to exercises and other people's leave dates.

That and I'd much rather use that to visit Lev (and some other Aussie friends.) The PNW will be much easier to reach from the US.
"me no gay, me friends gay, me no like you call me gay, you dumb dumb" -bldavis
"Here are the values that I stand for: I stand for honesty, equality, kindness, compassion, treating people the way you wanna be treated, and helping those in need. To me, those are traditional values. That’s what I stand for." -Ellen Degeneres
"I'm not going to censor myself to comfort your ignorance." -Jon Stewart
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Re: Cooking with Maintankadin

Postby Gracerath » Fri Aug 24, 2012 5:32 am

I finally tracked down curry powder (which is a slightly different blend than the garam masala I picked up) and I'll have to figure out something to use that with. I think I could be lazy and mix some into yogurt as a marinade for chicken and it would be pretty tasty grilled.

My favorite meal lately has been steak and mushrooms. I found some thin cut petite sirloin steaks that I salt liberally and then I put in a hot pan for about 1 min per side and give them a nice sear. Then I add a chunk of butter to the pan with some mushrooms and salt. The water in the mushrooms deglazes the bottom and picks up all the delicious meat flavors. I add a splash of balsamic vinegar and some garlic powder (I'd use fresh but I'm lazy atm) and man, it comes out really freaking good. Add any juices that comes from the steak while they are resting as you cook the mushrooms too. So quick and easy.
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Re: Cooking with Maintankadin

Postby Nikachelle » Fri Aug 24, 2012 6:27 am

bldavis wrote:ill start saving up some money to get my butt up there!

Don't you think it'd be wise to save up money to go visit your fiance first... considering you haven't seen her in what? Two years?
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Re: Cooking with Maintankadin

Postby bldavis » Fri Aug 24, 2012 10:53 am

Nikachelle wrote:
bldavis wrote:ill start saving up some money to get my butt up there!

Don't you think it'd be wise to save up money to go visit your fiance first... considering you haven't seen her in what? Two years?

well being the drive to the seattle area takes less time than the flight to NC, plus i would have to drive nearly as far just to get to the airport - just easier to go to seattle


that and we havent even talked in 2 months
id say its pretty much over at this point
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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 Aubade » Fri Aug 24, 2012 8:31 pm

Plus we're way cooler than his fiance!
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Re: Cooking with Maintankadin

Postby fuzzygeek » Fri Aug 24, 2012 9:43 pm

Random cooking thing: Soy Cream Sauce.

No, seriously. Stop making that face.

Mix 1 part soy sauce and 8 parts heavy cream over medium heat, and reduce until it's thickened a bit. That's it.

First ran across it in Kona Grill's Macadamia Nut Crusted Chicken, but this sauce works on all kinds of Chicken, Meatloaf, Burgers, and Pasta. It's very similar to a sauce I do for steak au poive, but that's another post.

Tonight I ran a bunch of baby bella mushrooms through the egg slicer, sauteed them in butter (4 tblsp), white wine (1/4 cup), tarragon, and minced garlic, then added the cream sauce (2 cups cream, 1/4 cup soy sauce), salt and pepper. Tossed with penne, although this would really work well with linguine as well.

My 8 year old had four servings of it.
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Re: Cooking with Maintankadin

Postby katraya » Fri Sep 14, 2012 9:25 am

I made this crock pot recipe yesterday and since I already typed it up to share on another site I figured I'd share it here too.

Bistro Chicken Thighs
(Link to cookbook)


10 Skinless, bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 medium onions (I used 1)
3 cloves garlic (I used 5)
2 tsp dried thyme
1 cup red wine
14oz can crushed tomatoes, with juice
1/2 cup fresh parsley (I omitted, forgot all about it)


Sprinkle thighs with salt and pepper, place in skillet, brown on both sides in olive oil, place in crock pot
Melt butter in same pan, saute thyme, chopped onion, and garlic until soft
Add wine and tomatoes, mix together and add to slow cooker

Cook on low for 8 hours



I served this over pasta and it was delicious. The sauce is rather thin so next time I'll probably try to thicken it with cornstarch or something. I also thought it could use more garlic, but I'm a garlic fanatic.
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Re: Cooking with Maintankadin

Postby fuzzygeek » Tue Jan 15, 2013 11:31 am

I've been mucking about with sous vide for a while using a dutch oven, electric thermometer and a bunch of fiddlying about. After a few months I got tired of the hassle and bought an actual sous vide machine for myself as a Christmas gift. I've been using it for a few weeks. I like the results enough that I went and bought a case of vacuum seal bags in bulk.

Last night we had a hanger steak for dinner:
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Salt, pepper, couple pats of butter, seal, pop in the water bath at 133 degrees F for 24 hours. Sear in smoking hot pan for 30 seconds a side. Medium rare from edge to edge, and fork tender.

Five minutes after the sear I cut the meat -- you'll notice there's absolutely no juices on the cutting board.

You can use the liquid rendered in the bag as a base for a sauce (prep a simple roux with a tablespoon of butter and flour, add liquid and some herbs, maybe some diced mushroom, reduce to desired consistency).

I've made several steaks, ribs, and chicken breasts in the thing. I usually disdain breasts in favor of thigh meat, but there was a buy-one-get-two-free special on breasts at the market. My primary objection to breasts is they have no flavor and tend to be dry and horrible. With the sous vide they retained all their moisture, and with the long cooking time they soaked up a ton of flavor. For thighs I'd probably fry the skin separately because crispy chicken skin is almost as good as bacon.

I highly recommend playing around with the method. If you don't want to spring for any gear you can try using ziplock bags -- that's how I started.
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Re: Cooking with Maintankadin

Postby bldavis » Tue Jan 15, 2013 11:58 am

that looks f-ing delicious!
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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 Fivelives » Tue Jan 15, 2013 9:17 pm

It'd go great with my barbecue sauce:

3 cups ketchup
1 cup brown sugar (tightly packed)
1/2 cup worcestershire sauce
1/3 cup dijon mustard (or honey dijon/spicy mustard - really, depends on how sweet/spicy you like it)
1/3 cup whiskey
1 cup apple cider vinegar
2tbsp liquid smoke
2tbsp smoked paprika
1 1/2tsp onion powder
1 1/2tsp garlic powder
1-2tbsp cayenne pepper, to taste
1tbsp coarse salt (sea salt or ground rock salt)

Whisk all the ingredients together over low heat until they've combined, then bring to a slow boil and reduce to simmer for 20 minutes. Lasts for a really long time in the fridge, I've never had a batch spoil. It's always gone within days.
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- A Sergeant in motion outranks an officer who doesn't know what the hell is going on.
- A demolitions specialist at a flat run outranks everybody.
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Re: Cooking with Maintankadin

Postby Fetzie » Sun Jan 20, 2013 10:32 am

Gracerath wrote:I finally tracked down curry powder (which is a slightly different blend than the garam masala I picked up) and I'll have to figure out something to use that with. I think I could be lazy and mix some into yogurt as a marinade for chicken and it would be pretty tasty grilled.


Coriander
Cumin
Cloves
Green Cardamom
Turmeric
Cinnamon
= Garam Masala :)


Chicken Curry with coconut milk:

Roast Whole Star Anise, Cloves, Cinnamon stick, Black Pepper corns, Green Cardamoms (split with the side of a knife) in a large frying pan for a minute or two
Add 2-3 onions (finely sliced - they'll dissolve), 2 garlic cloves (crushed), 1 inch fresh ginger (finely chopped) and fry until the onions are soft and starting to caramelize.
Take a little butter and melt it. mix in ground cumin, ground coriander, ground turmeric, salt and crushed chillies and mix until it is a thick paste (this is where that curry powder can be used). Add paste to the pan and fry for a couple of minutes.
Take 4-5 chicken legs, prick them all over, and then place them in the pan. Brown the chicken on both sides then, with the skin up, add a little hot water. Cover, and leave to simmer for an hour or so.
20 minutes before serving add a tin of coconut milk (400ml) and two table spoons of tomato puree/tomato paste (the stuff that is really thick and comes in a tube). Stir vigorously and cover again. Put some rice on to cook.
After ten minutes, take the lid off the curry to reduce the gravy.

Beer is a good drink to go with it, the bitterness complements the curry very well.


It'd go great with my barbecue sauce:


Try adding some Tamarind pulp to that. Adds a nice sweet and spicy citrus flavour without the acidity of lemons or oranges.
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Sagara wrote:You see, you need to *spread* the bun before you insert the hot dog.

bldavis wrote:we are trying to extend it as long as we can...it just never seems to last very long
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Re: Cooking with Maintankadin

Postby Fivelives » Tue Jan 22, 2013 3:51 pm

Tamarind pulp isn't available where I live now. If I were worried about the acidity, I'd trim back on the vinegar and just swap in some zest. Probably start with 1/4 cup vinegar subbed out for 1 1/2 tbsp of zest and adjust from there.

If you're simmering instead of pan searing or shallow frying, I'd probably go for skinless chicken though - there's nothing better than crispy chicken skin, but soggy? Not so much. I also do my garam masala a bit differently. I mix it in with greek yogurt and use that as both a marinade and the base for the gravy. Then I add that to some minced shallots (sweated, not caramelized. The garam masala is bitter enough without adding the extra dose of bitterness from caramelized onions) and roasted peeled tomatoes and simmer that until the meat is cooked through and falling off the bone. Then I fish out the bones and gristle before serving. After dishing it out, I sprinkle on a little fresh chopped mint for color and flavor.

I also think I posted my garam masala mix in this thread somewhere? If not, let me know and I'll toss that up. It's quite a bit different than Fetzie's.
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Re: Cooking with Maintankadin

Postby Fridmarr » Tue Jan 22, 2013 11:11 pm

Fivelives wrote:Lasts for a really long time in the fridge, I've never had a batch spoil. It's always gone within days.
That recipe starts with about 5.5 cups of liquid before being reduced, so it must make a pretty good sized batch. That said, all of those ingredients are already preserved or are preservatives themselves. You could probably leave that at room temperature for a decade and not worry about it.

NOTE: That was some hyperbole, don't actually try that...
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