Post your kickass recipes here!

[Nathan]

Fuck Brussel sprouts.

Agreed. Instant retching.

[V]

Fuck Brussel sprouts. Along with broccolli and cauliflower.

You nearly got me Vin. Nearly.

Fine... deny yourself a new experience. Who am I to judge you?

Agreed. Instant retching.

As previously stated... eat what you will. I will not force you.

[Shit Dickface]

Fuck Brussel sprouts. Along with broccolli and cauliflower.

nnnnnnnnnnoooooooooooooooooooooo

[I_Cassini]

I will take broccoli, cauliflower, and brussel sprouts! I love em! Just no beets.

[Matt]

and I LOVE beets. hell yes.

[Martin]

Beets FTW!

[Matt]

damn...totally in the mood for a good, heaping bowl of borscht right now.

[V]

Borscht... My Fucking Way!


2 pounds medium beets, peeled and quartered
11 cups water
1/4 cup plus 1 tablespoon sugar
1/4 cup fresh lemon juice
2 tablespoons cider vinegar
Salt and freshly ground pepper
1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
1 pound small cucumbers, peeled, seeded and cut into 1/2-inch cubes
1 cup finely diced radishes
4 scallions, thinly sliced
3 large hard-cooked eggs, peeled and coarsely chopped
1/4 cup coarsely chopped dill
1/4 cup coarsely chopped flat-leaf parsley
Sour cream or crème fraîche, for serving

In a large pot, cover the quartered beets with the water and bring to a boil. Simmer over moderately low heat until the beets are tender when pierced with a fork, about 30 minutes. Using a slotted spoon, transfer the beets to a plate.

Coarsely shred the beets in a food processor. Return them to the pot and add the sugar, lemon juice and cider vinegar; season with salt and pepper. Refrigerate the soup until chilled, for at least 4 hours or preferably overnight.

Meanwhile, bring a small saucepan of salted water to a boil. Add the potato cubes and cook until tender, about 7 minutes. Drain and cool under cold water. Pat dry and transfer to a medium bowl. Add the cucumbers, radishes, scallions, eggs, dill and parsley.

Ladle the chilled borscht into bowls. Garnish with the vegetable and chopped egg mixture, top with a generous dollop of sour cream and serve.

Don't like it?

DON'T MAKE IT!

[Matt]

oh hell yes. hell yes.

[Martin]

Didn't have a Borsch recipe before. Nice!

[V]

Beef And Beer Stew

1/2 pound of stew beef... or whatever cut of beef you wish
salt and freshly ground black pepper
plain flour, for dusting
2 oz butter
1 onion, sliced
1/2 cup beer, whatever your brand. For this, I use a strong German dark, like a doppel bock
1 bay leaf
pinch sugar
a few drops of Worcestershire sauce
boiled new potatoes, to serve
chopped fresh parsley, to garnish


1. Cut the beef into 1/2 in slices. Season with salt and freshly ground black pepper and dust with flour.

2. Place a heavy-based frying pan over a medium heat and melt the butter. Add the beef to the pan and brown it on both sides before transferring it onto a plate.

3. In the same pan, cook the onion for five minutes, then add it to the plate with the beef.

4. Pour the beer into the skillet to deglaze it, scraping up any browned bits with a wooden spoon. Return the beef and onions to the pan and bring to the boil.

5. Season with salt and freshly ground black pepper, add the bay leaf and simmer for 20 minutes, or until the meat is tender.

6. Check the seasoning once again, adding a pinch of sugar and a few drops of Worcestershire sauce if desired. Serve with boiled new potatoes. Garnish with the parsley if you like.

7. Nom...

[Nathan]

That I will try! Sounds awesome!!

[Shit Dickface]

Yeah, and affordable. Except I'm gonna go to Whole Foods for my beef because I made the mistake of finally watching Food, Inc this week.

[BillyG]

Yeah, and affordable. Except I'm gonna go to Whole Foods for my beef because I made the mistake of finally watching Food, Inc this week.

I pay double for my ground beef so I can get free range. It makes a difference.

[V]

I had Mu Shu Beef from my local Chinky takeaway place last night, and even though it was good, it was $11 not including the tip for the delivery guy. Still, it's nice to spoil yourself and not have to cook every so often.

So... you like a good Chinky once in a while, but you have limited funds.

Try this.


1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying
1 package coleslaw mix ( the bagged version you find in the fresh produce section )
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce

Marinade:
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon sesame oil (olive oil works fine in a pinch)
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar

1: Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.

2: Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white (about 3 - 5 minutes.)

3: Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.

To assemble, spread one side of each tortilla with 2 teaspoons of hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.

NOTE: A lot of you shop at Whole Foods... and if not, you need to. But they sell the spring roll pastry sheets there. It makes the meal a bit more authentically Chinky... but choose your own adventure.