Voodoolily's Snacktastic Recipe Thread!!

[voodoolily]

Outside one?  Inside one? 

CONGRATS! 

Of course, I had envisioned an outdoor, wood-burning brick oven (like I have somewhere to put that!), but I think it is going to more closely resemble a toaster oven.

It's the winning that counts! 

[Sky]

PIIIIIZZAAAAAAAA!!!

My perfect house would have a large brick oven.

[Oz]

Nonfat Fage Greek yogurt

I absolutely love that shit with some honey.  Honey + Plain Yogurt = motherfucking win.

[Signe]

How can this thread possibly fall off the first page?  It really should be stickied so I don't have to look for it.

Tonight is easy night.  Get a big bowl and throw in six smallish red potatoes, halved; cut up some onions, red bell pepper, a bit of lovely local tomato if you have have it or even some sun-dried if you don't, bacon if you're feeling dangerous.  Throw in some chicken thighs.  Dump in seasoning - I use salt, cracked pepper, paprika, a bit of dried red pepper, rosemary.  Add in about 1/2 cup of olive oil.  Mix it all up.  Toss it on a nice big baking pan and cook it at 350 for about an hour.  Remember to scrape up the oily dark brown bottom bit, too.  Yum Yum for a chilly-ish evening supper.

Today my wee black pussy ate 2 big flies and 1 small fly.   I just love her!

[voodoolily]

Yummmeh!!!

I'd like cheese on mine, please. 

[MrHat]

Yummmeh!!!

I'd like cheese on mine, please. 

Why must you put cheese on EVERYTHING?

[Trippy]

Cause it's awesome.

[MrHat]

Ya, goatcheese figs and honey for me.

Bachelor?

More like ghey.

[voodoolily]

A mere whisper of parm never hurt anyone!

Signe's recipe reminds me of the yummy rustic food Jamie Oliver makes, but without the slobbery lisp.

[Signe]

It's nice with pork, too, or you can leave out the meat and make it as a roasted veg side.  It's definitely a lazy night meal.

[Oz]

So this past weekend i took a stab at making Earth Gumbo (the brown mud stuff) from scratch.  I have to say i'm quiet proud of myself, as it was damned tasty.  Also learned some valuable lessons, like i need to let me roux get darker (it was the color of tan/brown and i want dark chocolate brown).  So yeah, i'm no longer making jambalya, now just gonna stick with Earth Gumbo in the future.  Less heartburn this way and way yummier.

[Ookii]

King Richard II's recipe book to go online

Forme of Cury, which was written in 1390 in Middle English, details more than 200 recipes that were cooked in the royal household, including blank mang (a sweet dish of meat, milk, sugar and almonds) and mortrews (ground and spiced pork).

http://www.telegraph.co.uk/news/newstopics/howaboutthat/3061656/King-Richard-IIs-recipe-book-to-go-online.html

[SuperPopTart]

I'm not sure if any of you love cheesecake, but for a low calorie one - Giada De Laurentiis makes a fantastic Honey Ricotta Cheesecake. - If you half the cream cheese, use a low calorie ricotta and take away the sugar (Using more honey to sub) - this cheesecake is amazing.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-ricotta-cheesecake-recipe/index.html


And congratulations VDL on the pizza oven :)

[FatuousTwat]

King Richard II's recipe book to go online

Forme of Cury, which was written in 1390 in Middle English, details more than 200 recipes that were cooked in the royal household, including blank mang (a sweet dish of meat, milk, sugar and almonds) and mortrews (ground and spiced pork).

http://www.telegraph.co.uk/news/newstopics/howaboutthat/3061656/King-Richard-IIs-recipe-book-to-go-online.html

That sounds pretty awesome. I wonder if anything tastes decent.

[Signe]

I might give it a try with the sugar substitution.  When I was little, my mother and aunts used to make a wet ricotta cheesecake with pineapple that was yummy.  It's an Easter thing.

[voodoolily]

That sounds pretty awesome. I wonder if anything tastes decent.

I was wondering about that, too. I think this period is after the spice trade had commenced, so I can't imagine anything was too bad.

Thanks, SuperPopTart! It's a giant toaster oven. 

[Signe]

This isn't a recipe but I just had a pretzel roll from Wegmans.  I had never had one before.  God.  It was SO FUCKING GOOD.

[FatuousTwat]

Wait, what? Is it crunchy like a pretzel bite? Or is it soft like a giant pretzel?

[voodoolily]

I kind of need to know about these. I hope they are soft, because I need a new vehicle for getting nacho cheese and hot mustard into me. 

[Ookii]

Cooking with lye ftw?

[Signe]

No, it's not crunchy, it's soft.  It has a crust like one of the really nice big soft pretzels - not the cruddy stale, wet ones you get at a convenience store.  It sounds like it could be an awesome thing with nacho cheese and, especially, hot mustard.  You can get them with chunks of rock salt like a soft pretzel but I like the unsalted ones better. 

[Oban]

I want this recipe, stat.

Killer chili... kills.

[Der Helm]

I want this recipe, stat.

Killer chili... kills.

Just use these.

[Oz]

i made a spicey chilli once that used 4 jalapenos, 3 serano, and 2 habenaro (seeds and rind intact).  was damn yummy.  Everyone thought it was tasty...i did get a call from one buddy the next that basically was "hey, that chilli was delicious, but...  I can't leave the dorms today.  I hurt.  Fuck you."

[Ookii]

I want this recipe, stat.

Killer chili... kills.

Just use these.
Habaneros

No, use these:

[Nebu]

I think the biggest mistake people make with chili is in thinking it needs to be a punishing level of hot.  I like a little heat to my chili, but the chili that consistently wins taste tests is actually very mild when it comes to heat.  You guys are just too hardcore for me. 

Ok... vegetarian chili lacks meat.  This means a lower fat content and less oil to deliver heat.  Making a balanced and tasty veggie chili that is also hot = hard.

[Oz]

agreed to a point, Nebu.  I like hot food...alot.  Now i've never made anything that hot again.  Was more an accident, but i do tend to put 2 jalapenos, 1-2 seranos, and 1 habanero.  I like the flavor they give, but i also tend to make a more vegetable heavy chilli then most.  a little hamburger, couple onions, green/red/yellow/oj belpeppers, etc.

I like the spicey.  its more  and less  to me.

[Sky]

I like hot food, but scotch bonnets and habaneros are mostly just stupid hot. Heat should never overcome flavor or burn out the taste buds. A nice warming of the mouth and a pleasant afterburn after the meal is perfect imo.

Unfortunately my fiancee doesn't like hot food, so even that has taken a backseat in most of my meals these days.

Made chicken pomodoro the other night. Cook chicken in butter, remove. Soften some of the white end of scallions, chopped. Deglaze with booze, I used spiced rum because it was there and vanilla-y. Ass some lemon juice/zest and cream and reduce. Add chicken back in, top with diced tomatoes and some of the green part of the scallions.

Might use normal rum next time (calls for vodka), the vanilla was overpowering to me but  to everyone else.

[Paelos]

The hottest chili I've ever had was a Pork Green chili in Colorado. I like hot things, but it was so rough I couldn't finish the bowl.

[Der Helm]

No, use these:
[picture of a scoth bonnet ?}

I'll give it a try should I ever stumble upon them.

I almost killed my mother once using a habanero, she visited me and found a few of them in my fridge.

"Oh, those look cute"

"I think I'll try one of them"

"The fire, the pain ..."

Luckily she was able to spit it out after the first bite, I think she might have died had she swallowed it.

 

[Ookii]

My picture is of a Bhut Jolokia pepper, I believe they're the hottest peppers in the world at this point.

For comparison a Habanero/Scotch Bonnet has a scoville rating that tops out at 350,000 while a Bhut Jolokia tops out at 1,000,000 scoville units or so.

[Sky]

Just smash your tongue with a hammer and get it over with.

[Oz]

to help with habenaro i deseed and derind them now.  Leaving that shit in is just plain mean.

My understanding is that little red pepper is the hottest, but habenaros burn the longest of any pepper.

[Der Helm]

My picture is of a Bhut Jolokia pepper, I believe they're the hottest peppers in the world at this point.

]In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance.

No, thank you. I have a sauce that has 1.000.000 scoville and I use it very very VERY carefully.

[Ookii]

VL get on TV and don't whimp out.