When soaked they resemble and taste like tapioca pearls.
Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
- Start date
When soaked they resemble and taste like tapioca pearls.
detroitwalt
Superstar
I have no idea what tapioca pearls are. I had tapioca pudding once as a kid and it was disgusting.
I should've clairfied..I mentioned tapioca because I usually soak them in milk and they take on a creamy flavour.
Sometimes I add them to detox water and they absorbs the flavour of the water..
so I guess I can say that they don't really taste like anything, but it's more of a distinct "pearly" texture when soaked in liquid.
I got these really good chia bars I eat/keep at work/crib......my wife does this....it keeps her in shape.....I always tease her that she is drinking her tadpoles....
....
Yerba Mate' is where it's at, too..
Strawberry
Big Rufus is gonna give me a daughter named Apple
Totally didn't feel like cooking today.
Had a nice midnight snack though:
w/sea salt, black pepper, curry & chilli powder
So simple, so tasty
Had a nice midnight snack though:
w/sea salt, black pepper, curry & chilli powder
So simple, so tasty
Totally didn't feel like cooking today.
Had a nice midnight snack though:
w/sea salt, black pepper, curry & chilli powder
So simple, so tasty
throw some mango salsa on that..
Apple Brandy Farm braised short rib w/mole sauce, sweet potato mousse, corn nuts & topped w/chocolate mint leaves..
Strawberry
Big Rufus is gonna give me a daughter named Apple
Apple Brandy Farm braised short rib w/mole sauce, sweet potato mousse, corn nuts & topped w/chocolate mint leaves..
Look at you all fancy and shyt!
Looks like chocolate cake
detroitwalt
Superstar
How long does it take to prepare something like that?
Apple Brandy Farm braised short rib w/mole sauce, sweet potato mousse, corn nuts & topped w/chocolate mint leaves..
Strawberry
Big Rufus is gonna give me a daughter named Apple
I burnt some curry in a pan & added coconut oil, coconut cream & olive oil, added the plantains, fried both sides, took them out of a pan & dunked them in saltwater, flattened them a bit and threw them back in the pan to fry them a second time.
Seasoned with sea salt & black pepper. By the time I was done cookin them, the insides were creamy and the outside was crispy/crunchy.
(this is a "during" shot when I fried them up the first time)
Blackened steak
The video sucks because I had to use an old phone to record since my primary recorder is inoperable.
Long story short.
Dip the steak in butter.
Dip the steak in the seasoning
Get the skillet super hot, my skillet wasnt hot enough at first but it got up to temp- it needs to be scorching because its going to sear the outside and the seasoning is going to carmelize and burn into the meat.
Put some butter in the skillet
Put the steaks on, about 3 mins per side- its going to get super smokey and you will cough up a lung (this is primarily and outside cooking recipe) open some windows and turn the fan on.
Then cook the steaks in your method until they are up to temp.
Put some onions and mushrooms in the same pan preferably but another one if you want.
Brown the onions and mushrooms add 2 tablespoons of worchestershire
The steaks should have let some juice out while resting for 5 mins or so, put them juices in the onion/mushrooms.
Plate the shyt, and eat the shyt.
Preferably with some Dom P to finish off.
the ribs take the longest.. braised for a few hours.. we do about 60lbs per.. cryovac, and sous vide at 68 for service..
sweet potato mousse, and mole can be made while their braising, tho.. that doesnt take more than 1hr to prep both(if you have all your mise together)..
takes a minute to plate..
deep-fried brown sugar chicken breast, topped w/Kimchi collards & smoked paprika mustard sauce.. sweet Hawaiian roll bun.. side of broccoli salad..
@Pool_Shark Sorry I'm late. I'm easily distracted.
Cook the alfredo sauce first and get it out of the way. Worst thing in the world is trying shyt with multiple steps, but step 1 isn't done when youre doing step 2.
Alfredo Sauce:
1 pint heavy cream
2 ounces (think those single serving packets) cream cheese (if/when you cut this recipe down to make other stuff, good rule of thumb is one ounce cream cheese per cup of heavy cream)
1 tsp dry or 1 clove minced garlic
1/2 tsp salt (remember, there's a shyt ton of salt in the so-called parmesean cheese in the green bottle)
1/2 tsp black pepper
1/4 tsp cayenne pepper (totally optional)
1 tsp dry italian seasoning
1 cup Kraft grated parmesean cheese
1/2 cup butter (yes, a WHOLE STICK of butter) cut into chunks.
pinch of nutmeg (optional)
Put the heavy cream in a pot and turn it on ( ). Medium heat. DONT LET IT BOIL.
put all your dry ingredients in there.
Add the cream cheese. Stir. You're about to do a lot of stirring.
When the cream cheese is melted, start adding the cheese a bit at a time. Like 1/8 cup at a time. Stir. Stir. Stir. You want it to melt/dissolve completely. You don't want it melting in clumps at the bottom of the pot. Don't add more until you can barely see any sticking to your stirring instrument.
Afterwards, add the butter a chunk at a time and stir til it's mixed.
Greatest alfredo sauce on earth.
Shredded Chicken:
Really, just take a few chicken breasts, throw them in some water/chicken broth (hell, take the packets out of some chicken flavored ramen noodles and throw in the water. It's what I use them for lol), maybe some garlic and thyme and boil them for 15 minutes or so. Put them in a bowl and shred them with your hands or some forks.
Shredded Cheese: I used the Italian blend with the 4 cheeses in it. You'll need about 2 bags.
Bacon: Really, just go to the salad section and buy some Hormel bacon bits. lol
9 (or however many you think you're gonna be able to fit in a pan) Lasagna noodles.
Put some of that alfredo sauce in the bottom of a casserole dish. about 1/4 cup. Spread it around.
cook your lasagna noodles, then set them in cold water.
Lay some paper towels out on your counter, then arrange the noodles in a sheet on said towel. My counters, I can only lay/roll 4 or 5 at a time. The paper towels are important, because they soak up the excess moisture off the back of the noodles. Believe me, you'll NEVER be able to roll them if they're wet.
Spoon a layer of alfredo sauce on the noodles and spread it around.
Then cheese, then bacon, then chicken, then bacon, then cheese, then alfredo sauce.
Then roll it. You see the size of the ones I rolled. Quite the handful. And yes, don't worry about excess spilling out the sides.
Put them in the casserole dish seam side down. Put a layer of cheese on top of them, then spoon/ladle the rest of the alfredo sauce on top of that.
Cook at 350/375 until it starts to brown. About 15 minutes. take it out, garnish, add more cheese, cook it for another 5 minutes or so.
That's it, mane. Feel free to customize it however you please. There's too many sauces/cheeses/meats/vegetables out there to just stick to this recipe. Hell, I was gonna try a plain old lasagna themed batch, but that sounds boring.
Just remember to be careful with watery ingredients so it doesn't turn into a soupy mess when the liquid cooks out.
Also don't forget to take pics and brag with the brehs.
Cook the alfredo sauce first and get it out of the way. Worst thing in the world is trying shyt with multiple steps, but step 1 isn't done when youre doing step 2.
Alfredo Sauce:
1 pint heavy cream
2 ounces (think those single serving packets) cream cheese (if/when you cut this recipe down to make other stuff, good rule of thumb is one ounce cream cheese per cup of heavy cream)
1 tsp dry or 1 clove minced garlic
1/2 tsp salt (remember, there's a shyt ton of salt in the so-called parmesean cheese in the green bottle)
1/2 tsp black pepper
1/4 tsp cayenne pepper (totally optional)
1 tsp dry italian seasoning
1 cup Kraft grated parmesean cheese
1/2 cup butter (yes, a WHOLE STICK of butter) cut into chunks.
pinch of nutmeg (optional)
Put the heavy cream in a pot and turn it on (
). Medium heat. DONT LET IT BOIL.put all your dry ingredients in there.
Add the cream cheese. Stir. You're about to do a lot of stirring.
When the cream cheese is melted, start adding the cheese a bit at a time. Like 1/8 cup at a time. Stir. Stir. Stir. You want it to melt/dissolve completely. You don't want it melting in clumps at the bottom of the pot. Don't add more until you can barely see any sticking to your stirring instrument.
Afterwards, add the butter a chunk at a time and stir til it's mixed.
Greatest alfredo sauce on earth.
Shredded Chicken:
Really, just take a few chicken breasts, throw them in some water/chicken broth (hell, take the packets out of some chicken flavored ramen noodles and throw in the water. It's what I use them for lol), maybe some garlic and thyme and boil them for 15 minutes or so. Put them in a bowl and shred them with your hands or some forks.
Shredded Cheese: I used the Italian blend with the 4 cheeses in it. You'll need about 2 bags.
Bacon: Really, just go to the salad section and buy some Hormel bacon bits. lol
9 (or however many you think you're gonna be able to fit in a pan) Lasagna noodles.
Put some of that alfredo sauce in the bottom of a casserole dish. about 1/4 cup. Spread it around.
cook your lasagna noodles, then set them in cold water.
Lay some paper towels out on your counter, then arrange the noodles in a sheet on said towel. My counters, I can only lay/roll 4 or 5 at a time. The paper towels are important, because they soak up the excess moisture off the back of the noodles. Believe me, you'll NEVER be able to roll them if they're wet.
Spoon a layer of alfredo sauce on the noodles and spread it around.
Then cheese, then bacon, then chicken, then bacon, then cheese, then alfredo sauce.
Then roll it. You see the size of the ones I rolled. Quite the handful. And yes, don't worry about excess spilling out the sides.
Put them in the casserole dish seam side down. Put a layer of cheese on top of them, then spoon/ladle the rest of the alfredo sauce on top of that.
Cook at 350/375 until it starts to brown. About 15 minutes. take it out, garnish, add more cheese, cook it for another 5 minutes or so.
That's it, mane. Feel free to customize it however you please. There's too many sauces/cheeses/meats/vegetables out there to just stick to this recipe. Hell, I was gonna try a plain old lasagna themed batch, but that sounds boring.
Just remember to be careful with watery ingredients so it doesn't turn into a soupy mess when the liquid cooks out.
Also don't forget to take pics and brag with the brehs.