Got something to sell? Need a job? Post your for sale ads and resumes here. IMPORTANT: this forum for non-professional posts. If you are a professional organization and would like to post your ad here, please contact us at info@drakemag.com.
User avatar
By Transylwader
#693934
Benners, skin on or off?
Toomie, that is some suss lookin pork choppies.
Fuck, I am hangry now
User avatar
By Average Joe
#694387
As requested, here is the stolen recipe I use for chicken Thai pizza.

First, make your dough. You can also buy it already made. It’s up to you.
1.JPG
1.JPG (148.5 KiB) Viewed 349 times
Next, make the sauce. You’ll need peanut butter, hoisin sauce, honey, red wine vinegar, minced ginger, minced garlic, toasted sesame oil, soy sauce, Vietnamese chili sauce, oyster sauce, and some water. If your local store doesn’t carry this stuff, you can find it online. Lando will vouch for that.
2.JPG
2.JPG (159.2 KiB) Viewed 349 times
Here’s a link if you want specific measurements regarding the sauce.

https://www.geniuskitchen.com/recipe/ca ... izza-62778

Add all the ingredients in a pan and bring to a boil.
3.JPG
3.JPG (208.09 KiB) Viewed 349 times
Next, cut up some chicken and give it a quick fifteen minute bath in some teriyaki sauce.
4.JPG
4.JPG (121.74 KiB) Viewed 349 times
Throw it in a hot pan and cook it up.
5.JPG
5.JPG (208.77 KiB) Viewed 349 times
6.JPG
6.JPG (226.17 KiB) Viewed 349 times
Heat up your oven and then assemble the pizza.

After rolling out the dough, throw on some sauce.
9.JPG
9.JPG (217.86 KiB) Viewed 349 times
Follow that with some cheese…
10.JPG
10.JPG (218.45 KiB) Viewed 349 times
… and then some chicken, some sliced green onions, some shredded carrots, and some white bean sprouts.
11.JPG
11.JPG (234.97 KiB) Viewed 349 times
Top it all with some more cheese and some chopped peanuts.
12.JPG
12.JPG (205 KiB) Viewed 349 times
Never trust this lying whore.
13.JPG
13.JPG (164.95 KiB) Viewed 349 times
Use one of these instead.
14.JPG
14.JPG (151.42 KiB) Viewed 349 times
15.JPG
15.JPG (143.57 KiB) Viewed 349 times
While it’s cooking, make your wife a peach martini.
16.JPG
16.JPG (126.87 KiB) Viewed 349 times
17.JPG
17.JPG (123.42 KiB) Viewed 349 times
18.JPG
18.JPG (119.45 KiB) Viewed 349 times
Almost done.
19.JPG
19.JPG (187.56 KiB) Viewed 349 times
20.JPG
20.JPG (240.3 KiB) Viewed 349 times
Top it with some fresh chopped cilantro and serve.
21.JPG
21.JPG (254 KiB) Viewed 349 times
:cool
User avatar
By mitch aka 2 fish
#694388
I just want to put it out there that I got onion soup.
that's right. water and onion. lots of onion.

you know the recipes that they put on the sides of those big homestead soup cups?
ie. geet 17 white yonions and yer bucket o' water

that's what I got. none of this fancy pizza.

oh, and to be fair I might have got a cappuccino.
or two.
maybe some weed. no pizza. and definitely no fucking eggs.

cheers.
User avatar
By Average Joe
#694390
That's because you were sick.

You always show up sick, and sick people get soup.

And 'farclas 21.

I should have mixed your scotch with 7-UP the way Cornholio does.

When I was a child, I always got 7-UP when I was sick.

To this day I can't stand the stuff.
User avatar
By mitch aka 2 fish
#694391
hmmm. I've not been sick since, hey.
and yet one cannot buy 7-up here???

vegemite, mates.
a cure for the crabs as well.
User avatar
By Average Joe
#694395
I've given this some additional thought, and what it boils down to is that you really hate the French.

Along with the Dutch.

Especially their food.

In addition to the onion soup, I also served you a rib eye steak with Hollandaise sauce.

With a side of potatoes au gratin.

And it all ended up in the bin.

Now I know.

When it comes to food, all Mitch needs is cappuccinos, faux Caesar salads, chicken Thai pizza, and Freedom Fries.

Trust me. They are nothing like pomme frites.

And if fatman is buying, a pumpkin pie.

(taps nose)
User avatar
By mitch aka 2 fish
#694399
oh, dude...
now one can scrap white starches, most dairy and all sugar with the mtice.

he does not want to be difficult.
in fact, he demands very little nowadays. he mainly just longs for forethought and the use of galvanised components.
User avatar
By Redchaser
#695327
This morning I took my daughter crabbing at Rockefeller wildlife refuge. Rockefeller very likely has the highest concentration of alligators of any place in the U.S. (seriously, Rockefeller is where all the research and work was done to restore alligator populations when they were endangered in the 70's), so in addition to catching crabs we get the additional fun of playing tug o war with alligators when they try to steal the crab line. Normally when we go there I get my limit of 12 dozen blue crab in about 4 hours, crabbing with hand lines baited with chicken and a dip net.

This morning the crabs weren't running, we only ended up with a dozen smallish crabs and a handful of shrimp the kid caught cast netting. Certainly not enough for a crab boil, so I decided to stop at a store on the way home and supplement with enough stuff to make a good stew. I picked up a pound of lump crabmeat and a couple pounds of shrimp.

In Cajun country a crab and shrimp stew is basically the same as a gumbo, just a bit thicker and usually served with a greater proportion of rice.

Once home I pulled the back shells off of the crabs, removed the claws, cut off the legs and cleaned the body carpaces.

I reserved the bodies and claws and the bodies
Image
The legs and shells went into a pot for stock along with shrimp peelings. While the stock simmered I chopped up a mirepoix of onions, celery and bell pepper then started a roux, flour, oil, heat and lots of stirring.

Image

Roux can be made to varying degrees of "darkness". A darker roux has a nuttier flavor than a lighter roux, but the darker a roux is the less ability it has to thicken a given amount of liquid. I decided on a medium roux, dark enough for good flavor, but still able to thicken the stew well. Once the roux was where I wanted it I cut the heat and dumped the mirepoix into it to stop the cooking
Image
After the onions and celery were soft I strained and added the stock. After using all of the stock I still needed a little more liquid. I won't add anything to a stew or gumbo that doesn't add flavor, so I have a little cheat that I use for when I need additional liquid for a gumbo, stew or etouffee
Image
I feel a little dirty using it, but it works well. I seasoned the stew bit by bit and let it cook a while. I seasoned and cooked for about 30 minutes and got it to where it was well developed and tasted good before adding any precious seafood to it. The first thing I added were the crab claws and bodies. These can stay in the pot for a long time and will still hold their meat, but they add tons of flavor.
Image
After a few minutes of simmering I tested and adjusted seasoning (Tony's, additional salt, garlic powder, hot sauce, worcester and bay leaves) because the crab releases some water when you add it.
I let the stew simmer very low for about an hour and cooked some rice while it simmered. At this point it was really tasting great so I added the lump crabmeat and shrimp.
Image
Image
Image
Image
By the way I always season shrimp and/or crawfish before adding them to a dish because they release a lot of water and will bland out your dish, seasoning them before adding keeps the flavors balanced through the process.
I cooked for a few more minutes until the shrimp were opaque then added chopped green onions and parsley.
Image
Image
I have cooked and eaten a lot of crab and shrimp stews in my life, this was by far the best. Layering flavor over flavor and giving it time to simmer with the crab bodies and claws in it made it incredibly rich.
User avatar
By fly-chucker
#695339
pass me a bowl and a beer :cool
User avatar
By Fishwater
#695348
Damn that looks good Ron. I think you should make that in December.

Love that better than bouillon, I use the lobster base when boiling crawfish, essentially boiling crawfish in lobster stock with the usual seasonings. Bring it up to a boil, add the bugs and cook until done and throw in a bag of ice to stop/slow the cooking. Not traditional but it adds a good bit of flavor.
User avatar
By mitch aka 2 fish
#695349
Redchaser wrote: Sun Sep 01, 2019 7:06 pm

Once home I pulled the back shells off of the crabs, removed the claws, cut off the legs and cleaned the body carpaces.


it was at this point you lost the mtice.



now fetch me my smoking jacket, what what.
  • 1
  • 131
  • 132
  • 133
  • 134
  • 135
Rust Belt 2019

awright, late to the party, but thought I'd add a […]

A Confession

^this re: what is wrong in my life that I must ge[…]

I agree. Perhaps some homegrown heavahs will help […]

Thanks for reminding me why I hang out with the ol[…]

Subsribe to The Drake Magazine