<![CDATA[ZGeek - Food & Cooking]]>

<![CDATA[ZGeek - Food & Cooking]]> http://www.zgeek.com/forum Teach the geeks to cook. Share and swap recipes. Organise nude tupperware parties. en Fri, 20 Nov 2009 23:45:52 GMT vBulletin 1 http://www.zgeek.com/forum/images/misc/rss.jpg <![CDATA[ZGeek - Food & Cooking]]> http://www.zgeek.com/forum Pot Butter http://www.zgeek.com/forum/showthread.php?t=88372&goto=newpost Tue, 17 Nov 2009 22:48:00 GMT Well Kids got myself a ton of clippings with baby buds on them. So I figured that I would make myself some Pot Butter since digesting marijuana is fucking the bomb. Purpose of this is to see if anyone has made it yet or if anyone has suggestions. I have googled it and find that most of the... Well Kids got myself a ton of clippings with baby buds on them. So I figured that I would make myself some Pot Butter since digesting marijuana is fucking the bomb. Purpose of this is to see if anyone has made it yet or if anyone has suggestions.

I have googled it and find that most of the recipes are the same with the key being letting the pot and butter simmer for 24 hours or longer. It appears the key is the longer the pot is in the butter the stronger it is.

Since I have never done this before I will even take some pictures of the process. I don't have a coffee grinder for this so grinding it up will take some time. When I get home I shall take a picture of the grinder (perfect for joints not so perfect for a fuck load of clippings), and the ice chest of love.

That's it recipe is below:

1 lb. of butter (no margarin)

1/2 ounce of marijuana BUD flour
(or 1 ounce of shake flour or 2 ounces of leaf flour)

Dry marijuana, leaf or shake can be floured by using a coffee grinder, pepper grinder or blender. Place powdered marijuana and butter in crockpot. It is convenient to cook 3 or 4 pounds of butter at one time in a standard size crockpot. However, for smaller amounts, small crockpots are available for cooking only one pound of butter, or less.

Heat butter and marijuana flour together in the crockpot on the lowest setting for 24 hours. When cool enough to handle, pour through the double layer of cheesecloth lined strainer into the large bowl. Twist pulp in the double layer of cheesecloth to get out all the liquid butter you can. Yummie..... pour into ceramic or glass dish for cooling. Refrigerate to quicken cooling. When cool cut into large pieces, place green butter in large ziploc bag for freezing. ]]> johny_roberts http://www.zgeek.com/forum/showthread.php?t=88372 Want. http://www.zgeek.com/forum/showthread.php?t=88280&goto=newpost Sat, 14 Nov 2009 09:56:44 GMT Image: http://www.zgeek.com/forum/gallery/files/1/5/4/7/bacon_weave_original.jpg Om nom nom

Om nom nom ]]> and3w http://www.zgeek.com/forum/showthread.php?t=88280 Mango and Bacon Chicken http://www.zgeek.com/forum/showthread.php?t=87504&goto=newpost Sat, 17 Oct 2009 22:48:05 GMT *Preparation time:* 10 minutes *Cooking time:* 40 minutes *Serves:* 4 *Ingredients: * ¼ cup Sweet Mango Chutney Relish ¼ cup breadcrumbs 4 x large chicken breasts, skin on 8 rashers rindless bacon Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients:

¼ cup Sweet Mango Chutney Relish
¼ cup breadcrumbs
4 x large chicken breasts, skin on
8 rashers rindless bacon
1 red onion, diced finely
1 carrot, peeled and diced finely
1 tbsp extra virgin olive oil
2 tsp curry powder
1 can lentils, drained and rinsed
1 cup chicken stock
¼ cup natural yoghurt

coriander leaves and mint leaves, to serve

Preparation:

Step 1. Preheat oven to 210°C. Combine the relish and breadcrumbs in a small bowl, then place under the skin of the chicken. Wrap in bacon then secure with bamboo skewers. Arrange on a lined baking tray, spray with cooking oil, then bake for 40 minutes.
Step 2. Meanwhile, sauté the onion and carrot in olive oil in a large saucepan over a medium heat for 5 minutes, until tender. Add the curry powder, lentils and stock, then simmer until thick. Carve the chicken and serve on a bed on lentils topped with a spoon of yoghurt, and herb leaves.

Stolen from Masterfoods

I've made this twice, but instead of the chicken with skin, I take breast and beat the bastard flat. Then wrap up the stuffing in it and then the bacon around it.

Bacon & chicken = win. ]]> Pirate http://www.zgeek.com/forum/showthread.php?t=87504 Cold brewed ice tea http://www.zgeek.com/forum/showthread.php?t=87502&goto=newpost Sat, 17 Oct 2009 22:28:54 GMT I like iced tea, but I hate how pre-made or ready to drink types have so much sugar in them. I also wanted to use up some of this tea that I have to see if it tasted any better another way.

So last night I decided to use a tea I don't particularly like very much (its a mandarin oolong and is way too smokey for my tastes) and cold-brew it to make iced tea.

I took 6 table spoons of the loose leaf tea, 8 cups of water... and I sealed it in a container in the fridge over night.

I brewed it for about 10 hours.
Picture 1 below is the tea about 30 minutes after going into the fridge
Picture 2 is after it came out of the fridge this morning
Picture three is after I strained it with cheese cloth.

Its turned out OK, except it still tastes very smokey (which is the thing I didn't like about the tea in the first place).

I was wondering if you had any suggestions for sweetening it up without resorting to sugar. Its a mandarin oolong so I was wondering if some mandarin pieces + juice would work?

Has anyone else tried cold brewing to make iced tea? how has it worked out for you? What tea is your favourite to use?

I'm keen to try making iced tea from this Stockholm Blend I bought too now, I think it'll be much nicer.

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]]> Glompbot http://www.zgeek.com/forum/showthread.php?t=87502 Impulsive Dessertification http://www.zgeek.com/forum/showthread.php?t=87419&goto=newpost Wed, 14 Oct 2009 02:25:01 GMT Ok, one of my pet loves is randomly deciding to make dessert. Last night I attempted to cook fudge, and sort of made-up a recipe. I had a spare tin of condensed milk, butter, vanilla, golden syrup, and brown sugar and played it by ear.

Sooo, it's edible, but I need more pro-tips.

Who here has awesome dessert recipes? And can haz?

:D ]]> libelle http://www.zgeek.com/forum/showthread.php?t=87419 <![CDATA[hazza's Baileys Recipe]]> http://www.zgeek.com/forum/showthread.php?t=86851&goto=newpost Tue, 22 Sep 2009 12:38:17 GMT Tastes exactly like Bailey's and half the cost.

375ml whiskey(scotch,irish... havent tested american)
Can of condensed milk (around 400mls) (i used light)
Small bottle cream around 400mls (i used light)
2tbl spoons caramel sauce
1tbl spoon chocolate sauce
2tsps coffee
1tsps vanilla extract
add almond essence as taste requires (super sweet potent stuff i used a few drops)
4 eggs

Chuck it all in a blender and mix it.

Taste and add chocolate/caramel/coffee to taste.

Should make about a litre per batch.

Serve over ice in a short glass.

I've done a few batches of the stuff and this comes the closest to taste and consistency... using the light variants doesnt give it a milk shake/thick shake fullness. But if you think light shit is for faggots and wankers use full. ]]> hazza http://www.zgeek.com/forum/showthread.php?t=86851 <![CDATA[World's Best Hot Sauces]]> http://www.zgeek.com/forum/showthread.php?t=86562&goto=newpost Fri, 11 Sep 2009 00:43:13 GMT

I'm a chili-head. I love hot sauces. I especially love extra-hot sauces that haven't been artificially "jacked" by adding pepper "extracts" to them. The latter I avoid as they're essentially a laboratory construct.

Over the years I've found two bottled sauces to be stellar standouts: Jolokia 10 and El Yucateco's "Mayan".

Both pack a powerful kick, yet also incorporate an amazing flavour punch, and neither achieve their heat, which is mighty, by way of adding pure capsicum extract to bring the heat to levels beyond which the hottest pepper can naturally achieve.

Now, this being ZGeek, there's GOT to be chili-heads out there. What are your fav sauces? They need not be hot to the max. In fact, I'm quite fond of a number of Peri-Peri sauces that are medium to low on the heat scale, as they are quite tasty. ]]> Haggisboy http://www.zgeek.com/forum/showthread.php?t=86562 Stroganoff http://www.zgeek.com/forum/showthread.php?t=86507&goto=newpost Wed, 09 Sep 2009 14:06:54 GMT I want to make it, but I don't want any alchohol in it. I had a recipe a while ago which was lovely but lost it when I had to reformat :(. Instead of using fillet or mignon I used a braising steak and baked it in the oven for a long time.

Does anyone have any recipies for me please? ]]> Elf http://www.zgeek.com/forum/showthread.php?t=86507 Salami/Sausage Making http://www.zgeek.com/forum/showthread.php?t=86469&goto=newpost Tue, 08 Sep 2009 03:54:22 GMT For those that are interested, on the weekend we made our first batch of Salami. We have made sausages before using a kitchen Aid but it is a pain in the arse so we splurged and got a 5kg sausage stuffer. It made the job so much easier. Image:... For those that are interested, on the weekend we made our first batch of Salami.

We have made sausages before using a kitchen Aid but it is a pain in the arse so we splurged and got a 5kg sausage stuffer. It made the job so much easier.

Threading on the Intestines

Filling the Canister with the meat.

The final product Salami ready to hang on the right and Boerewors on the left

]]> Snowball http://www.zgeek.com/forum/showthread.php?t=86469 Catfish http://www.zgeek.com/forum/showthread.php?t=86316&goto=newpost Tue, 01 Sep 2009 00:40:25 GMT I'm generally game for trying new things, particularly fish, as I'm a seafood lover.

I recently felt the urge to try and prepare catfish, which is popular in the southern US. I went on a hunt of area fishmongers only to come up empty. I was particularly looking for "channel" or "blue" catfish, that are the most popular in the States. Not only did every fishmonger that I visited (note, I did not check out every one in my city, but did visit some of the bigger ones) not carry the fish, but one employee mumbled something about them being a "garbage" fish.

Anybody tried catfish - and I don't mean that bland crap from Vietnam called Bassa that's caught from the polluted rivers there. ]]> Haggisboy http://www.zgeek.com/forum/showthread.php?t=86316 <![CDATA[The cupboard is bare...'cept for...]]> http://www.zgeek.com/forum/showthread.php?t=86297&goto=newpost Mon, 31 Aug 2009 11:16:33 GMT Last ditch meals, drinks, whatever... Last ditch meals, drinks, whatever... ]]> Marchpig http://www.zgeek.com/forum/showthread.php?t=86297 Cooling/freezing hot food. http://www.zgeek.com/forum/showthread.php?t=85055&goto=newpost Sun, 19 Jul 2009 22:20:59 GMT Kurtz and I have been having this argument for a few years now so it Im calling on wiser minds settle it- how and why do you cool hot foods. I was always taught (and have always read) that hot food should be allowed too cool to room temperature (or at least till steam stops rinsing from it) before... Kurtz and I have been having this argument for a few years now so it Im calling on wiser minds settle it- how and why do you cool hot foods.
I was always taught (and have always read) that hot food should be allowed too cool to room temperature (or at least till steam stops rinsing from it) before being put in a fridge or freezer.
Kurtz reckons you can put hot food straight from cooking to a fridge or freezer.

Insight opinions or information?

/edit- I sometimes don’t take my own advice, yesterday i cooked a batch of shanks and a couple litres of soup but couldn't be fucked waiting until they had cool, so both went in the freezer in smaller portions with lids on. I took some of the soup to work this morning and it wasn’t solid (it was semi-frozen). If I’m not posting this afternoon I’ll be driving the porcelain bus. ]]> royale http://www.zgeek.com/forum/showthread.php?t=85055 dozerz moroccan lamb http://www.zgeek.com/forum/showthread.php?t=84776&goto=newpost Sun, 12 Jul 2009 10:51:45 GMT i invented this recipe on the weekend and it turned out pretty well so i thought id share... spice mix 1tbs paprika (preferably smoked) 1tbs cumin (can use seeds) 1tbs ground coriander (can use seeds) 1tbs fennel seeds 1tsp cayenne pepper (or more if you like it hawt!) 1tsp tumeric 1tsp... i invented this recipe on the weekend and it turned out pretty well so i thought id share...

spice mix
1tbs paprika (preferably smoked)
1tbs cumin (can use seeds)
1tbs ground coriander (can use seeds)
1tbs fennel seeds
1tsp cayenne pepper (or more if you like it hawt!)
1tsp tumeric
1tsp cinnamon

4 lamb shanks or 6-8 lamb chops, diced lamb will also work

1 onion decent size
5 cloves garlic
ginger decent cube

2 pinches saffron
100g almonds or almond meal
100g dried apricots
500mls lamb stock
can of tomatoes

1 zucchini
1 small butternut
1 sweet potato
punnet of cherry tomatoes

mix up your spices or pestle them HARD! if you have seeds. now rub your lamb with olive oil and then rub the lamb in the spice mix. lightly brown the lamb in a frypan with more oilve oil and then place in your casserole dish. you can brown the onions and garlic both chopped int he same frypan if you ahve room or after if you dont. also grate the ginger and brown with onions and garlic. once soft and yellow also throw into the casserole. now put your tomatoes int he same pan to gather up all the juices, after a few mins throw them into the casserole making sure you get everything from your frypan. add the lamb stock and almonds you have smashed up, also roughly chop the apricots and combine along with 2 pinches of saffron (dont touch it!) along with any left over spice mix. add more stock to make sure the lamb is covered if required, put ont eh lid and then in the oven (preheated to 190) for one and half hours. after that you can dice up the veges and add them, leave for a further 45mins to let them cook. after that its READY! combine with some cous cous and then thank me for a wonderful meal..... ]]> dozer http://www.zgeek.com/forum/showthread.php?t=84776 <![CDATA[Raspberry & White Chocolate Brownies]]> http://www.zgeek.com/forum/showthread.php?t=84774&goto=newpost Sun, 12 Jul 2009 10:21:48 GMT Makes a 8" x 16" baking tray's worth of sticky sweet goodness.

Reagents:
Brownies:
250g white chocolate
200g butter
2 cups sugar
2 cups self-raising flour
4 eggs
tablespoon vanilla
1 cup chopped raspberries (fresh or frozen)

White Chocolate Icing
100g white chocolate
50g butter
1 cup icing sugar
hot water to make smooth paste

Raspberry Gel
1 cup chopped raspberries
1/2 cup water
1/2 cup icing sugar

Method:
Brownies
Preheat oven to 165 degrees.
Chop up chocolate and butter, melt together over a low heat in a saucepan.
When all melty and combined, remove from heat and allow to cool a bit.
Toss in vanilla and sugar and whisk in.
Still using the whisk, beat in the eggs until nice and creamy.
Sift the flour into the mix and whisk it in.
Protip: Pour 1/3 to 1/2 of the batter into the baking tray now to stop all the raspberries falling to the bottom.
Add the raspberries to the remaining batter, whisk and pour into baking tray.
Bake for an hour or so at 165 degrees or until a skewer comes out clean.
Remove from oven and cool in tray.

White chocolate icing
Melt butter and white chocolate together in a saucepan.
Pour in the icing sugar and combine.
Use hot water to get a smooth paste.
Tip on top of cooked and cooled brownies and slosh about for an even coverage.

Raspberry gel
Combine raspberries, water and sugar in a saucepan and cook until syrupy
Strain liquid into a bowl and allow to cool slightly.
Using a teaspoon, make horizontal lines of raspberry gel across the iced brownies.
Drag a skewer across the lines at regular intervals to get that poofy "swoosh" effect.

Let it all cool, slice up and eat. ]]> dwarfthrower http://www.zgeek.com/forum/showthread.php?t=84774 Recommendations for a good Egyptian/Lebanese/Middle Eastern restaurant in Sydney? http://www.zgeek.com/forum/showthread.php?t=84531&goto=newpost Sun, 05 Jul 2009 09:29:18 GMT The mother of an ex of mine was an amazing cook and she used to make this awesome Egyptian dish called "Molokhia" or "Melokhia". Well, I think that's what it's called (based on a Google search of the ingredients) as I don't remember the name exactly.

When it was first served to me, I thought it was a joke because the ingredients just didn't seem like they belonged together in the same dish, but when I tried it, it was amazing. The way the different tastes and textures came together was like nothing I'd ever tasted before... a literal taste explosion. I've never known such unlikely ingredients to taste so good when brought together, and I'm really, really keen to try it again.

So, does anyone have any recommendations for a good Egyptian, Lebanese, or Middle Eastern restaurant in Sydney where such a dish might be served?

+rep for any help that leads me to finding this amazing dish! ]]> tikdoph http://www.zgeek.com/forum/showthread.php?t=84531