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  • #16
    Originally posted by ck3k
    Ck's Dinner

    Top Ramon + Hot Water
    It's pretty sad when you can't even make that....
    or have you learned how to read directions now?
    Where's the dedication?

    Comment


    • #17
      2 of my own college-born recipies


      chiliritos

      small (6x5) baking pan
      1 can no-bean chilli
      3-4 frozen burritos
      1/2 cup cheese


      preheat oven to 375
      add half can chilli to bottom of pan
      line up thawed burritos on chilli
      cover burittos with remaining chilli
      top with shredded cheese
      bake 25 min.



      chilada-dogs

      small (6x5) baking pan
      1 can no-bean chilli
      4-6 frozen burritos
      4-6 small/medium flower tortillas
      1 cup cheese

      preheat oven to 375
      roll each hotdog in a tortilla with cheese
      spread half can chilli on bottom of pan
      line up hot dogs in pan
      cover with remaining chilli
      top with shredded cheese
      bake 25 min
      the fresh prince of 1337

      To learn how to hack; submit your request

      Comment


      • #18
        Che's gumbo

        There are 2 versions of this, the quick way, and the long way. The long way gives much better results, but can take a while to make. I have never made the same tasting batch twice.. that is the beauty of it. The recipe is a hack.. changes with what you have handy and how much you drink while making it. If you don't like some of the ingredients, substitute (especially the meat.. or you can leave it out too!) It is flexible, and very hard to fuck up. Most seasoning is done "to taste"... so NOTHING in this is absolute.

        *quick way*
        1 small package (12oz or so) cut okra
        1 med. onion (can be any type. I like white or red)
        1 normal can diced tomatoes
        1 lb immitation crab meat (chunk style)
        1 lb small shelled shrimp
        1 diced chicken breast
        2-4 tablespoons roux (can be found pre-made, or make your own. This is one of the main things you will want to adjust. Go light at first, then add more to taste)
        2 tablespoons minced garlic
        40oz or so water
        Rice

        Spices (add to taste)
        Cheyenne pepper
        garlic salt
        black pepper
        thyme (ground)
        salt
        anything else you want to toss in

        Dice up chicken and lightly brown, spicing it up with some garlic salt and peppers. set aside
        In a large pot, cook okra on medium heat until there is no slime. Joulliane onions, and throw those and the canned tomatoes in the pot. Stir it up, and add the water, minced garlic, roux, and some spices. Bring to a boil. Stir it up well, making sure the roux is dissolved. Give it a taste, and adjust roux and spices as needed. Add the crabmeat and shrimp. Let it boil for about 5 min, and drop to a simmer. Cover it up and let the ingredients get to know each other, lightly stirring ever now and then. Throw on some rice, you will serve the gumb over it. By the time the rice is done (unless you got instant rice), the gumbo should be ready to go. You can cook it a bit longer to boil down the water and thicken it up if you like.. or have it watery like a stew. Serve it up over rice, drink a good pilsner lager (sex-in-a-canoe beer).

        *Long way*
        Same basic steps, except you prepare "stock". I usually get a rotericy chicken or leftover turkey if it is the holidays for this. Pick most of the meat off, and throw about a pound of that to the side to add in a bit. In a large pot, throw in the carcass of the animal of choice (shells, etc if you are using seafood) and cover with water. Boil the living hell out of it, until 3/4 of the water is gone. Repeat a time or two, but at the last time throw in some garlic powder and some green onions. Boil the hell out of it again, until most of the water is gone. Remove the largest part of the carcass, and run the rest through a strainer. Discard the green onions, bone/shell fragments, etc. Toss the resulting stock into the pot at the time you add water in the above part, and add water as needed.
        Happiness is a belt-fed weapon.

        Comment


        • #19
          Well, I read che's gumbo recipe and despite the fact that I'm screaming inside because he left out several critical ingredients for "real" gumbo, I will not correct him. It's all good.

          Someone asked me to post the recipe for Buttfuck Porno Chili... but based on what I've seen here so far, that secret is going with me to the grave
          That's my story and I'm sticking to it.

          Comment


          • #20
            Originally posted by ndex
            Well, I read che's gumbo recipe and despite the fact that I'm screaming inside because he left out several critical ingredients for "real" gumbo, I will not correct him.

            Hey, what is it in real Gumbo that makes it look like mud?

            LosT

            Comment


            • #21
              Originally posted by LosT
              Hey, what is it in real Gumbo that makes it look like mud?

              LosT
              That's the rue and/or the gumbo filet but it really depends on your recipe. Mine frequently ends up looking like entrails... (don't ask)
              That's my story and I'm sticking to it.

              Comment


              • #22
                ok.. so I have tried Ndex's Alfredo (good shit)... I think Che's Gumbo is this weekend... but I did have a question.. I have never had gumbo without the filet... not questioning the chef... just seemes ..... diffrent, and as well all know change is bad.






                "Buttfuck Porno Chili"??????
                If I had a nickle for every time someone offered me ten cents to keep my two cents to myself... I would be a rich man.

                Comment


                • #23
                  With Turkey Day Just A Few Days Away, Here's Something You Can Make With All That Leftover Bird:

                  Turkey Vegetable Stew/Soup

                  Ingredients:
                  nonstick cooking spray
                  2 tablespoons diet margarine
                  1 celery stalk, washed, trimmed, diced fine
                  ½ medium onion, peeled, diced
                  2 tablespoons flour
                  1 ½ cup chicken or turkey stock
                  1 - 10 oz. frozen peas
                  1 - 10 oz. diced carrots (Frozen or Fresh)
                  1 pound cooked turkey, cut into 1" cubes
                  2 tablespoons chopped fresh parsley
                  2 teaspoons thyme


                  Directions:
                  1. Spray large saucepan with cooking spray. Over medium heat, melt margarine. Add celery and onion and sauté until onions are golden, about 3-4 minutes.

                  2. Sprinkle flour into pan, stir and cook 5 minutes. Slowly stir in stock until blended. Add peas and carrots, cover and cook for 4-5 minutes. Add turkey, parsley and thyme and mix gently to combine. Reduce heat to low and simmer, 10-15 minutes until turkey is heated throughout and flavors blend. Serve

                  This Makes About 4 Servings, and takes about 40 minutes total for prep work and cooking time.
                  "It is difficult not to wonder whether that combination of elements which produces a machine for labor does not create also a soul of sorts, a dull resentful metallic will, which can rebel at times". Pearl S. Buck

                  Comment


                  • #24
                    Originally posted by ndex
                    That's the rue and/or the gumbo filet but it really depends on your recipe. Mine frequently ends up looking like entrails... (don't ask)

                    Um... read again:
                    2-4 tablespoons roux (roux is the lousiana spelling)

                    Most of the components of gumbo file' are the spices that I use.. but if you have dried, ground sassafras leaves for seasoning (the last part of file'), throw 'em in. Most recipies I have seen uses thyme instead, and saves the flie' for after seasons.
                    Happiness is a belt-fed weapon.

                    Comment


                    • #25
                      Originally posted by alklloyd
                      Go to an asian supermarket (if you have one around) check out the variety of ramen and udon. Some of the indo ones where you drain the noodles and mix them with oils rule. You won't go back.

                      Al
                      There's also a brand that I've found in like safeway and giant supermarkets ... Thai Noodle Cart ... same idea, microwave noodles with water, drain, mix with oil and spices ... the garlic ones are the best :)
                      www.quakecon.org
                      Network Security

                      www.ni-online.org
                      Lan Events done RIGHT.
                      Contact Ni! for details.

                      Comment


                      • #26
                        Private military contractors are a real fun bunch, from a cohort somewhere in or around the Sunni Triangle...

                        Stuffed Camel

                        1 whole camel, medium size
                        1 whole lamb, large size
                        20 whole chickens, medium size
                        60 eggs
                        12 kilos rice
                        2 kilos pine nuts
                        2 kilos almonds
                        1 kilo pistachio nuts
                        110 gallons water
                        5 pounds black pepper
                        Salt to taste

                        Skin, trim and clean camel (once you get over the hump), lamb and
                        chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown
                        and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with
                        hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens.
                        Add more rice. Stuff the camel with the stuffed lamb and add rest of
                        rice. Broil over large charcoal pit until brown. Spread any remaining
                        rice on large tray and place camel on top of rice. Decorate with boiled
                        eggs and nuts. Serves friendly crowd of 80-100.

                        Shararazod Eboli - Home Economist, Dammam, Saudi Arabia
                        Nonnumquam cupido magnas partes Interretis vincendi me corripit

                        Comment


                        • #27
                          Originally posted by erehwon
                          Private military contractors are a real fun
                          Stuffed Camel
                          1 whole camel, medium size
                          Where are we suppose to get ahold of a camel? Could something else be substituted in place of the camel (elk, deer, buffalo....ect)?
                          "It is difficult not to wonder whether that combination of elements which produces a machine for labor does not create also a soul of sorts, a dull resentful metallic will, which can rebel at times". Pearl S. Buck

                          Comment


                          • #28
                            Originally posted by lil_freak
                            Where are we suppose to get ahold of a camel? Could something else be substituted in place of the camel (elk, deer, buffalo....ect)?
                            Geezus, and you guys call yourselves hackers, I'd be willing to bet you could source a camel for this dinner with no problem at all.

                            OK, I guess you could try this recipe without the camel and just work with the lamb and chickens...
                            Last edited by erehwon; November 24, 2004, 13:32.
                            Nonnumquam cupido magnas partes Interretis vincendi me corripit

                            Comment


                            • #29
                              Favorite Recipes

                              Che,

                              No gumbo is complete until you add....

                              "Fresh Cajun Andouille Sausage"

                              2T Fresh minced garlic
                              2T Salt
                              1T Fresh ground Black Pepper
                              1t Red Pepper Flakes
                              2t Cayenne Red Pepper
                              3T Paprika
                              1/4t Mace
                              1/2t thyme (dried works best)
                              2T Sugar
                              5# Pork butt roast, fat and lean seperated
                              cut into 2" cubes
                              1/2 cup water
                              1 1/2t Liquid Smoke
                              Medium hog casings


                              Mix all dry ingredients in a small bowl and mix well.
                              Seperate meat into 2 bowls, (1 bowl meat, 1 bowl fat) and
                              rub THOURGHLY with spice mixture.
                              Cover and refrigerate overnight.
                              Next day....
                              Grind fat in meat grinder with 1/4" plate and then
                              re-grind meat using 3/8" plate
                              Mix the meat with fat in a large bowl, stir in the liquid smoke
                              and water.
                              Knead until the water is absorbed.
                              Stuff into hog casings.
                              dry uncovered 2 hours in fridge.
                              Hot smoke at 250*F for 2 1/2 to 3 hours.
                              DO NOT allow sausage to shrivel. Use or freeze
                              immediatly.

                              To quote Justin Wilson, "It's the best, I gauroontee, shay "
                              I enjoy talking to myself...it's usually the only intelligent conversations I get to have.

                              Comment


                              • #30
                                Originally posted by erehwon
                                Geezus, and you guys call yourselves hackers, I'd be willing to be you could source a camel for this dinner with no problem at all.
                                I guess I could buy a camel Camels For Sale

                                - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -


                                Now here is another dish from me......don't let the name or thought turn you away, it's really good.

                                Baked Spinach

                                INGREDIENTS:
                                1 1/4 pounds spinach
                                1/4 cup all-purpose flour
                                3 eggs, beaten
                                3/4 cup shredded Cheddar cheese
                                1/2 cup dried bread crumbs
                                2 tablespoons chopped fresh parsley (optional)
                                1/4 cup butter, melted
                                1 cup milk
                                1/2 teaspoon salt
                                1/8 teaspoon ground black pepper


                                DIRECTIONS:
                                Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
                                Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
                                Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
                                "It is difficult not to wonder whether that combination of elements which produces a machine for labor does not create also a soul of sorts, a dull resentful metallic will, which can rebel at times". Pearl S. Buck

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