Post your kickass recipes here!

[Martin]

Cream of caramelized onions.

5-6 large white onions, sliced thinly
4 cups of chicken broth
1/3 cup of maple syrup
2 potatoes, chopped in small cubes
1/3 cup of heavy cream (15% if you're a pussy)
salt and pepper
BUTTER

Cook the onions and potatoes in the butter on a medium heat. Avoid burning.

Deglaze with maple syrup after the onions have cooked through.
Add the broth, and let simmer for a good 20-30 minutes. Season with salt and pepper.

Blend, and then add cream up to your taste.

If you want to freeze a batch, skip the cream and add it when you'll thaw and warm it up before serving it.

[Nathan]

Cream of caramelized onions.

5-6 large white onions, sliced thinly
4 cups of chicken broth
1/3 cup of maple syrup
2 potatoes, chopped in small cubes
1/3 cup of heavy cream (15% if you're a pussy)
salt and pepper
BUTTER

Cook the onions and potatoes in the butter on a medium heat. Avoid burning.

Deglaze with maple syrup after the onions have cooked through.
Add the broth, and let simmer for a good 20-30 minutes. Season with salt and pepper.

Blend, and then add cream up to your taste.

If you want to freeze a batch, skip the cream and add it when you'll thaw and warm it up before serving it.

At first I was a skeered. But a second reading has me interested.

[Shit Dickface]

I just fuckin' creamed caramelized onions reading that. I need to make that ASAP.

[Nathan]

Does blend mean mix, or put it in a blender?

[Martin]

Blended. Until smooth. I use The Abortionist, as the wife calls it. That one:



A hand blender. Or you can use a normal blender and think it's a Gremlin.

[Martin]

It's seems odd, but the maple gives it a sweetness that goes so well with the natural sweetness of onions.

I was skeptic at first, but 2 of my 3 favorites soups are that one and French Onion soup. The other being Tom Yum Goong.

[BillyG]

Brittany's Salsa Verde

4 small avocados
14 oz sour cream
1 can rotel with chiles
4 oz can green chiles
2tea spoon salt
1 tea spoon lemon juice
2oz cream cheese
3 jarred jalapenos w/ stems removed
3 table spoon jalapeno juice from jar

Put in blender/processor and mix until smooth. Refrigerate 3 hours minimum before serving. Makes about 3 mason jars worth.

[Abraham Smashington]

Fuck that onion thing sounds goddamn amazing.

[Shit Dickface]

I've been doing the salty steak shit and every time it comes out tasting like beef jerky dropped in sea salt. I guess I'm doing it wrong.

[Ed Hocken]

Did you make sure to rinse the steak after salting? Not just wipe the steak, rinse the steak.

[Shit Dickface]

HEH.

...no...I wiped...

[Ed Hocken]

Make sure to rinse the entire steak off. When I used the salting process the first time, I only brushed the salt off and it did not come out well.

What I'm saying is, wash your meat well and then pat it down to dry it off.

[Chris Miller]

[Ed Hocken]

BDR advocates meat washing

BELIEVE THAT!

[Lisa]

Honey, EVERYONE should advocate meat washing. Especially if they don't want to wind up doing a round of penicillin!