I just made this chocolate pudding and ate it. I am buzzing around the room like I'm on 2 kilos of coke. This is awesome! Use real coconuts. Never use canned coconut.



The link it's from.

Hungarian: Mushroom Soup, Chile-Braised Cabbage, Chicken Paprikash with Dumplings (double batch). 6 onions were decimated in a food processor...

Roasted chicken with tarragon and mashed potatoes. Nom nom!

Steak, baked potatoes, green beans with fried onions and mushroom sauce.

Red Pepper Tomato Soup. Only without the sour creme.

That red pepper tomato soup recipe is terrific (I've made it myself from time to time) but only a demented soul would eat it without the sour cream. You're in for an arduous weekend gaping as punishment for your strict vegetarianism, sister!

My bell pepper soup, which I only use when red bell peppers are advertised at a $1 each (and has the highest possible rating in my recipe database):

Bell Pepper Soup with Sour Cream and Dill
Outstanding, Amy Albert, senior editor, Fine Cooking magazine
OLIVE OIL 0.25 C
RED BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR YELLOW OR ORANGE BELL PEPPERS)
YELLOW BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR ORANGE BELL PEPPERS)
ORANGE BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR YELLOW BELL PEPPERS)
YUKON GOLD POTATO 1 medium, diced (8 oz)
ONION (YELLOW) 1 small, roughly chopped (to yield 1 C)
SALT 0.5 t, plus more to taste
RED CHILE FLAKES 1 generous pinch
CHICKEN BROTH/STOCK 1.5 C simmering, plus more as required
SOUR CREAM for garnish (OR CRÈME FRAICHE)
CRÈME FRAÎCHE for garnish (OR SOUR CREAM)
DILL WEED 4 small sprigs fresh

In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes.
Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender,
about 1 hour. Transfer to a blender or food processor and puree. Force the pulp through a coarse sieve, food mill (using finest disc)
or chinois. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the
seasonings. Serve warm or cold, garnished with a dab of sour cream or creme frache and a sprig of dill. Note: Red bell peppers will
give the brightest color, but yellow or orange ones are just as delicious.

All of the fiber/skins get left behind in the process, and one is left with a sophisticated soup that "looks" like tomato soup, but once tasted, unleashes dormant taste buds that have been waiting for something "new" to appreciate...

I didn't have time for dinner but I wanted something fast and filling to hold me over until I got back home.

Almond banana kale smoothie.

The color is green, but the banana and almond butter taste over rides the kale.

This shake isn't 100% raw because my lazy ass buys almond milk at the store instead of soaking nuts over night and squeezing them through a bag.

Yesterday, I made my this pasta sauce. Ate it atop regular pasta. That's a HALF raw meal right there! Then salad as side dish.

Basic raw vegan basil pesto sauce RECIPE

pork loin, steamed broccoli, roast tomato with peccorino/romano drizzle, brown rice. strawberry ice cream.

Did pork loin too (same Safeway $1.99/lb for a whole one?). Arista, a Tuscan rosemary/sage/fennel roast (on a bed of sliced garlic). Also, a vegan (except for the Parmesan that garnishes it) minestrone, asparagus risotto, and rigatoni in a creamy tomato sauce with peas and sausage. At one point, was using all four burners at once which is pretty bad-ass but stressful.

Brought back an old fave cuz it's in stock at the hippies store:
Venison burger on 8 grain bun wif 5 year old chedda..

During the impending summer, will make hamburgers with dill/Havarti cheese AND pickles because 3/4 of my genetics requires dill to stave off scurvy.



Not broccoli, but rather, cabbage.

Elk burger this time . Raw milk cheddar from Quebec.

Baked chicken, black beans with smoked pork, broccoli and cheese rice.

Blackened chicken Po' Boys. Also prepping frittata for the morning.

nothing had some lasagna from old spaghetti factory.gonna warm up the side of meatballs,throw em in the left over sourdough,and then top it off with some mizithra cheese.

Pasta Sides:

Ugh. You have NO taste buds. None.

Made the following things in my cooking blitz:

Bullshit. That's too neat. If you'd made it, there'd be sauce and sputum everywhere.

Alex, your meats look, as usual, revolting. But it's good to see you're trying. Nice to see the variety (chicken breast, pork chop, beef ribs) with nary a hint of pepperoni or ketchup.

Pro tip: Your chicken appears to be undercooked, which is both unappetizing and potentially dangerous. That's because the breast meat is of varying thickness. Use a wooden or metal meat mallet to pound that chicken breast (wrap it in some cling film first) to an even thickness so it all cooks at the same rate.

Just made my world-famous egg noodles from scratch, and steam-fried them in a wok with the seasoned pork spare rib tips and some diced greens for the Big Asian Flavor: EXPLOSION

I also made Tuna Salad from scratch but it has to stay in the fridge for couple of hours before I can take a pics of it.

Seared Ahi with wasabi dipping sauce.

Thai-style meat on a wooden stick:

nice presentation...looks like you poked your asshole to get the sauce.

Chicken Pieces and Egg Noodles in Soy Sauce with Authentic Asian spices and a spoon-full of MSG, for that authentic oriental taste!

Just made a smoothie:

All the worthless shit you piss money away on, and you can't even buy an ice maker?

Panzer's Tasty Red Balls (PTRB):

True Italian Meal (T.I.M.): PTRB with Pasta Sides:

Panzerburger:

is that panzersauce on the bottom bun?

Panzer Sundae:

Chicken:

So post it here, then.

Dammit. I already posted it in the lunch thread when I saw that Barry was interested. I need to start reading the board more thoroughly before I jump to the posts.

Any of you assholes into made from scratch biscuits? I've been experimenting with various recipes, and they come out too heavy or too crumbly. I want fluffy, flaky southern-style homeade fucking biscuits. I'll gladly except any recipe anyone has to offer.

To except would be rude; accept you mean.

Check out this Food Network recipe from Alton Brown's Good Eats (or clip on YouTube). Brown is very good at explaining how, what and why. If your biscuits are too heavy and crumbly, it means you're working the dough too much, breaking down the fats. Check this discussion at Chowhound: The less you handle the dough with your hot, sweaty hands, the better. Use a food processor to pulse the butter/lard (or refrigerated or frozen bacon grease, mmm mmm) into the dry ingredients until you get a very coarsely-mixed meal, then pulse in the liquid until you have a very sticky ball of dough.

Hands off is also the secret to amazing pie crust. Really, do yourself a favor and watch Alton Brown clips on YouTube. He can be quite geeky, but the man knows how to teach both the history and the science behind, well, good eats.

You know what I meant, pipers. Notice how pretty much every one of my posts is edited? Yeah, well I forgot to edit that one.

He really does. There isn't the weird charisma of some of the celeb chefs, but he lays things out black and white.

Thanks for the tips Admiral. I pretty much have to go hands-on, as i have a small, under-equipped kitchen. It's weird though. My grandma used to make homeade biscuits by hand and they were just about on par with eating good pussy. The shitty thing is, she doesn't have a recipe. She threw shit together by hand un-measured and claimed that bacon grease is the secret weapon. I might add that she put bacon grease in everything she cooked, but the biscuits were fucking award-winning. No recipe, no measurements, but the best goddamn biscuits I've ever, ever had. I'm trying to duplicate her recipe.

The second recipe I tried that was supposed to be the money had a lot more shortening and milk and a lot less sugar and baking powder. They came out OK (a little too crumbly), but goddammit, they weren't grandma's.

FIGGS, this is your thread. They talking bout BISCUITS!!! Your time to shine bro.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, cut into thin slices, chilled in freezer
3/4 cup cold buttermilk

These were pretty good the one time I made them. And I had never made biscuits before so I didn't really know what I was doing at the time.