Edible Consumables

ENCHILADA DIPPING RICE

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ROAST BEEF SLIDERS

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100-Layer Lasagna

Very long post but worthy to read! A great recipe at the end.

This revenge story happened in the early 90s when I was working after school as a line cook / chef’s assistant at a Chinese restaurant. The place specialized in noodle soups, with the main attraction being our soup stock. The owner used a much revered passed down family recipe. It consisted of freshly cracked pork bones, fresh spices and fresh vegetables all kept at a rolling boil for over 12 hours. It had to be started the night before and the owner was very particular about the soup stock. If it ran out, then it ran out. He refused to ‘cheat’ as some places do by adding water or powdered stock etc.

The owner himself was this really awesome, old Chinese gentleman. He had some incredible stories. For example, he enlisted into the Kuo Ming Tang (Chinese republic) Army in the 40s and worked as a chef for KMT officers during WWII. He told us about how one time his Division’s HQ was over run, and he had to escape on a push bike ahead of the advancing Japanese Army. Eventually, when the Chinese Communist Party took over in the 50s, he was assigned to a steel factory to work for the rest of his life. He gtfo’d and eventually made his way to the US as an asylum seeker. I digress but my point is that he was an awesome guy and was a genuinely kind and considerate boss. He always made sure his employees were fed before the evening shift and let me study during quiet nights.

Recipe => http://omnivorescookbook.com/pork-dumplings/

#Asian #Chinese #pork #napacabbage #dumplings #appetizer #main #healthy #dimsum #steamed

Really nice recipes. Every hour.

5-Ingredient Chicken Zucchini Boats

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AMISH ONION PATTIES

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DUDE

“I CHALLENGE YOU TO A CHILI COOK-OFF!!!”

Me, this morning:

GAME PLAN

Grocery list

2 cans diced tomatoes  2 can black beans  2 can kidney beans 2 - 12 oz. can tomato paste 2 cup vegetable stock 1 large onion  6 green onions  ¼ cup of brown sugar 2/3 yellow bell pepper 2/3 red bell pepper  2/3 green bell pepper  4 oranges 2 lb. ground 80/20 Beef  2 lb. hot Italian sausage  4 jalapenos 4 habaneras  2 cups of veggie stock 2 tbls ground allspice 2 tbls sugar 4 tbls ground fresh thyme 2 tsp black pepper 2 tsp cayenne pepper 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp dry mustard 3 tsp sea salt 3 cloves garlic 

Also: cheese and sour cream

ALSO

STEP ONE

Wash your hands and put your hair back

STEP TWO

Put on a good movie

STEP THREE

Muddle spice mix

Oil-Free Crispy Potato Wedges 🍟🔥💛 By @plantlovinturk

Recipe: * 3-4 large russet potatoes, sliced into wedges * Juice of 1 lemon * 2 teaspoons pink Himalayan salt * 2 teaspoons garlic powder * 2 teaspoons Italian seasoning * 1 teaspoon paprika * optional: fresh parsley or cilantro

Pasta is great. It’s like hey, let me take delicious things like butter,or meat, or tomatoes or basil and then let me just fuckin mix whatever the fuck i want in and combine it with some random ass noodles.  That’s basically pasta.  BUT, there’s a big difference between “basically pasta” and “holy shit food of the gods” pasta, and that is that the latter has some rules that must be followed.  10 PASTA COMMANDMENTS COMIN UP:

Always boil pasta in boiling SALTED water. Ever had a dish where you forgot to salt it before cooking it, and no matter how much seasoning you did post saute/sear, it still sort of tasted bland on the inside? Same goes for pasta. Your sauce could be fuckin on point, but if you don’t salt dat pasta water, ya fugged, bruh. 

Always have your sauce ready BEFORE the pasta. Pestos, emulsified butter sauces, bolognese sauces, they should be in their respective sauce pans, heated and ready to go (unless we’re takin pesto or carbonarashit, as those go bad with heat). The worst thing you could do is fuck up and overcook your delicious pasta bc you were too busy making or finishing up your sauce. 

Always TASTE your pasta. I don’t care if the package says it’s ready in 1 minute or an hour, taste your pasta from the boiling water at least 2 minutes in, and every 2 minutes after that. Al dente’s usually the way to go, but you’ll never know when to take it out if you’re not constantly tasting. 

DO NOT strain your pasta, wasting your pasta water and allowing your pasta to cool. Use tongs to take pasta straight up form the boiling water (don’t dry it, nerds) and throw it in your sauce. A little pasta water gets in? no probs, and I’ll tell you why. 

If your sauce is reducing too much, or it’s too tight, add pasta water. It’s salted and hot and ready to go, it won’t dilute the flavor at all, you’re golden duude. golden. 

Finish your pasta in the sauce, allow it to become homogenous, let the sauce stick to the pasta, BECOME ONE WITH THE PASTA BRUH. 

Add cheese last, because cheese get’s weird and fucked up in hot pans, so it’s best to throw that on right before you’re ready to eat that shit up. 

4 oz is a normal serving size for pasta. If you don’t have a scale, that’s basically like the first pic above. If you hold the pasta like such, and the width of the bunch is a little smaller than an american quarter, then ur good 2 go bruh. 

Dry pastas are not better/worse than fresh pasta. They’re legit just made with different flours using different procedures. One isn’t ‘fancier’ than the other u pretentious buttrockets. 

PASTA IS NOT SCARY, IT’S DELICIOUS. These rules look tough, but honestly it’s not that bad bruh. I believe in u. 

and now, onto the recipe I used for my pasta. It’s a restaurant favorite, we always make it on the line because it’s simple, delicious and super filling. 

~

Caciopepe Pasta serves: 1 (lol like id share this with ppl lolol) -

Ingredients-

salt water for boiling (just salt some water, don’t fuckin travel to the beach in hopes of created the most bomb pasta ever)

1 bunch of pasta

2 bay leaves

1 sprig thyme

cold butter (approximately 2/3 cups cut into small pads

parmesan cheese to taste

a shit ton of black pepper to taste

-

Procedure-

Throw some pasta into some boiling water and do that thing where you constantly taste test the pasta to see if it’s ready. In the meantime, make ur sauce u lazy bumbum.

Add a little boiling pasta water to a saute pan over low heat, and whisk/mix in the butter quickly till it’s creamy and emulsified. If it’s too thick, just whisk in a teeny bit of pasta water. Add 2 bay leaves and a sprig of thyme for aroma, remove when pasta’s ready. 

Once the pasta’s ready to rock and roll, use tongs to scoop it up and place it in the sauce. Flip and mix using tongs. Add cheese and crack a lot of pepper. Add salt if it needs seasoning, add more pasta water if the sauce tightens.

and bam, ya ready to roll.