Recipes from the Dasarian Kitchens

Wyvern · Post by **Wyvern** » Tue Dec 05, 2006 6:58 pm

I've been experimenting...

1 Bowl.
1 Tablespoon.
Half a pint of milk.
Honey nut Cheerios

Instructions:

1. Pour Cheerios into bowl.
2. Pour milk over Cheerios.
3. Eat with spoon.

Delicious I tell you!

Tinuvhiell · Post by **Tinuvhiell** » Tue Dec 05, 2006 7:04 pm

Sounds advanced, Wyv. I'm proud of you!

baby1111007 · Post by **baby1111007** » Tue Dec 05, 2006 7:05 pm

He still makes a mess!

Tinuvhiell · Post by **Tinuvhiell** » Tue Dec 05, 2006 7:08 pm

The tricky, don't pour the milk to fast or it splashes milk and cheerios on the counter? Or, carrying it to the table?

baby1111007 · Post by **baby1111007** » Tue Dec 05, 2006 7:12 pm

both

Kazak · Post by **Kazak** » Tue Dec 05, 2006 7:37 pm

*sigh* Why do women turn the advanced instructions into making men look bad....every freaking time!

Next thing they are going to tell us how to hummer a nail into the wall....

baby1111007 · Post by **baby1111007** » Tue Dec 05, 2006 7:42 pm

Ewwww you dont put holes in my walls, it ruins the paint. You go to the hardware store and by the nice little hook things that use the sticky stuff and that will come off without ruining the paint job. Sheesh join the wave of the future. Nails???? Next he will be talking about vinyl albumns instead of CDs and phones with CORDS!

Post by **Vahene** » Tue Dec 05, 2006 7:46 pm

baby1111007 wrote:Ewwww you dont put holes in my walls, it ruins the paint. You go to the hardware store and by the nice little hook things that use the sticky stuff and that will come off without ruining the paint job. Sheesh join the wave of the future. Nails???? Next he will be talking about vinyl albumns instead of CDs and phones with CORDS!

Off topic slightly, but I have one of my window seats half filled with vinyl records that I inherited when my dad moved to Georgia. The turd didn't even offer them to me, when he said I'd inherit them when he died. Half of them were my moms that he took when they got divorced. Came home with 2 boxes, and the rest were on the curb. Mom told me to get in the car, we drove back to his house, and got the rest of them.

I have all the Beatles albums except for Helter Skelter, and the record of St. Pepper's Lonely Heart..

And it is possible, even with the steadiest of hands to ruin a bowl of cereal. It just depends on whether or not you have a cat. *mutters*

-K

Dm Chicken Little · Post by **Dm Chicken Little** » Tue Dec 05, 2006 7:51 pm

Found the greatest recipie last night after i couldnt find a pizza.

1. Take bottle of Jack Daniels.
2. Open cap with turning motion while securing bottle with other hand.
3. Take the cleanest glass you can find, pour till full.
4. Drink, repeat.

Was delicious. Even the dog enjoyed a few drinks with me and enjoyed my cooking.

It have learned from trial and error that the next morning aspirin and glass of water make a good follow up.

Post by **Vahene** » Tue Dec 05, 2006 7:54 pm

Dm Chicken Little wrote:Found the greatest recipie last night after i couldnt find a pizza.

1. Take bottle of Jack Daniels.
2. Open cap with turning motion while securing bottle with other hand.
3. Take the cleanest glass you can find, pour till full.
4. Drink, repeat.

Was delicious.

It have learned from trial and error that the next morning aspirin and glass of water make a good follow up.

Alternatively you can put ice in that glass, put a shot full of whiskey in the glass, and fill the rest with water. My step-father drinks it this way, and seems to enjoy it. I have yet to understand why.

Gimmie my daquiri's.

-K

Dm Chicken Little · Post by **Dm Chicken Little** » Tue Dec 05, 2006 8:02 pm

it is so the drink doesnt get watered down. makes sense, whiskey and water is nasty.

Kazak · Post by **Kazak** » Tue Dec 05, 2006 8:09 pm

Dm Chicken Little wrote:Found the greatest recipie last night after i couldnt find a pizza.

1. Take bottle of Jack Daniels.
2. Open cap with turning motion while securing bottle with other hand.
3. Take the cleanest glass you can find, pour till full.
4. Drink, repeat.

.. then you go put in Cearean racks in and watch noobs like me open them. Over and Over and Over again.

KeyraAugustina · Post by **KeyraAugustina** » Tue Dec 19, 2006 4:15 pm

I'm a cajun from what used to be a small town 70 miles south of New Orleans. For those interested in cooking cajun (not the crappy restaurant style stuff where anything with cyan pepper poured on it is called cajun) you need to master the roux (pronounced rue).

Roux's come in 3 "flavors". Blond, Medium, Dark. Cajun's prefer Dark, Creoles prefer blond or medium. There is a white roux but it is so rarely used by cajuns and creols that it doesn't really count. Used mostly by yankees (anyone north of Interstate 10

) for making gravy.

A roux is simply flour and fat (oil or butter), in a 1:1 ratio, cooked over a medium heat. Stir constantly to avoid sticking. If it sticks start over, it's been ruined. I prefer my roux to be the color of chocolate milk. Very hard to acheive since a few seconds more and it burns. You can tell if it's burned by the smell. But if you do it right you will have the best roux possible imo. The deep smokey taste is a wonderful compliment to any cajun dish. And experimentation is cheap

.

I'll add recipies that use a roux later.

KeyraAugustina · Post by **KeyraAugustina** » Tue Dec 19, 2006 4:32 pm

Rice Crawfish Dressing

1 lb clean crawfish tails
1/2 cup onions
1/4 cup green peppers
1/4 cup celery
2 cloves garlic
2 tbs cooking oil
2 tbs flour
Salt, cayenne pepper and powdered sage to taste
3 cups cooked rice

Create a roux with the flour and oil. When roux approaching the color of milked coffee add finely chopped onions, celery, green peppers, and garlic, crawfish tails and powdered spices. Cook for 10 minutes. Add rice and mix gently. Stuff inside Cornish hens, chicken, turkey or use as a side dressing.

This recipe is a strange use for a roux. Not so much as a gravy / sauce base but as a coating / flavoring.

My favorite use is as a dressing in turducken.

KeyraAugustina · Post by **KeyraAugustina** » Tue Dec 19, 2006 5:13 pm

Tasso
Tasso is a wonderful spicy meat you can add to many dishes for extra flavoring. Soups, jambalaya, pastas, and seafood dishes can all benefit from Tasso.

8-10 pounds boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic

Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).

Smoke for 5-7 hours. remove from smoker and let it cool completely. Will refrigerate for about 10 days or can be frozen. Freezes very well.

My favorite use of this is in Red Beans and Rice.