03-09-2018, 08:19 AM
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#31
- dcbone30
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- dcbone30
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Have an instant pot? I'm sure you could do it without but you might have to improvise. Here goes:
-Set pot to saute, lube with olive oil
-Season - salt pepper oregeno - chicken thighs (I use about 4-6 boneless, skinless), brown in pot, set aside
-Saute whatever veggies you want, season how you wish (i use oregeno/pepper). I use spinach, onions, green/red/orange peppers and mushrooms
-Place browned chicken thighs in pot with veggies, pour a bottle of your favorite spaghetti sauce and mix so everything is covered
-Cook on pressure, I have a poultry button, for 25 minutes, let pressure naturally release ~30 minutes
That's it. Chicken cacciatore. It shreds easy if you prefer, or you can eat it with pasta, as really chunky pizza sauce etc or by itself. I've been eating this for weeks and I buy whole wheat and garlic naans from the store to use as pizza dough. Basically a full meal by itself.
-Set pot to saute, lube with olive oil
-Season - salt pepper oregeno - chicken thighs (I use about 4-6 boneless, skinless), brown in pot, set aside
-Saute whatever veggies you want, season how you wish (i use oregeno/pepper). I use spinach, onions, green/red/orange peppers and mushrooms
-Place browned chicken thighs in pot with veggies, pour a bottle of your favorite spaghetti sauce and mix so everything is covered
-Cook on pressure, I have a poultry button, for 25 minutes, let pressure naturally release ~30 minutes
That's it. Chicken cacciatore. It shreds easy if you prefer, or you can eat it with pasta, as really chunky pizza sauce etc or by itself. I've been eating this for weeks and I buy whole wheat and garlic naans from the store to use as pizza dough. Basically a full meal by itself.
03-09-2018, 08:20 AM
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#32
- FrazettaSilke
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- FrazettaSilke
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Originally Posted By atomicbbgum⏩
Lemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
This might not be purely mexican, but have you heard of some spicy tex-mex thing with beef and corn? my aunt used to make it, but i can't find any recipe remotely like thatLemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
03-09-2018, 08:21 AM
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#33
- badbl00d
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- badbl00d
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Originally Posted By dcbone30⏩
Interesting. That sounds really good brahHave an instant pot? I'm sure you could do it without but you might have to improvise. Here goes:
-Set pot to saute, lube with olive oil
-Season - salt pepper oregeno - chicken thighs (I use about 4-6 boneless, skinless), brown in pot, set aside
-Saute whatever veggies you want, season how you wish (i use oregeno/pepper). I use spinach, onions, green/red/orange peppers and mushrooms
-Place browned chicken thighs in pot with veggies, pour a bottle of your favorite spaghetti sauce and mix so everything is covered
-Cook on pressure, I have a poultry button, for 25 minutes, let pressure naturally release ~30 minutes
That's it. Chicken cacciatore. It shreds easy if you prefer, or you can eat it with pasta, as really chunky pizza sauce etc or by itself. I've been eating this for weeks and I buy whole wheat and garlic naans from the store to use as pizza dough. Basically a full meal by itself.
-Set pot to saute, lube with olive oil
-Season - salt pepper oregeno - chicken thighs (I use about 4-6 boneless, skinless), brown in pot, set aside
-Saute whatever veggies you want, season how you wish (i use oregeno/pepper). I use spinach, onions, green/red/orange peppers and mushrooms
-Place browned chicken thighs in pot with veggies, pour a bottle of your favorite spaghetti sauce and mix so everything is covered
-Cook on pressure, I have a poultry button, for 25 minutes, let pressure naturally release ~30 minutes
That's it. Chicken cacciatore. It shreds easy if you prefer, or you can eat it with pasta, as really chunky pizza sauce etc or by itself. I've been eating this for weeks and I buy whole wheat and garlic naans from the store to use as pizza dough. Basically a full meal by itself.
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03-09-2018, 08:23 AM
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#34
- badbl00d
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Originally Posted By atomicbbgum⏩
Lemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
Go ask mom for her Mole' recipe.Lemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
No man is your friend
No man is your enemy
Every man is your teacher
Black Crew
Lol @ Tradies Srs
AP4 crew
03-09-2018, 08:23 AM
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#35
- FrazettaSilke
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- FrazettaSilke
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Originally Posted By AltarOfPlagues⏩
weirdly, no. our favorite spot was king's mountain. Ever eaten at the eagle's nest? it's a hole in the wall, but sooo damn goodjesus. clover?
u ever seen henrys knob?
u ever seen henrys knob?
03-09-2018, 08:35 AM
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#36
- AltarOfPlagues
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- AltarOfPlagues
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Originally Posted By FrazettaSilke⏩
no but im gonna now. i find my self in gastonia from time to time.weirdly, no. our favorite spot was king's mountain. Ever eaten at the eagle's nest? it's a hole in the wall, but sooo damn good
do not read my posts and weep, i am not there i do not sleep
i am the thousand greens that rep, i am the ban bet dutifully kept
of memes and trolls in toasted breads, i am not there, i am not dead.
03-09-2018, 08:35 AM
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#37
Happy Friday ya'll. Your boy is working his absolute nuts off again this week, but April 1 is the start of the slowdown. Everything is good, but just grinding away. Need some sleep.
Got a kid's birthday on Sunday, going to eat a bunch of grilled food and drink Yuenglings with the other dads.
Got a kid's birthday on Sunday, going to eat a bunch of grilled food and drink Yuenglings with the other dads.
Originally Posted By badbl00d⏩
See username.That's stupid simple and looks good. What's in the glass?
Smooth Seas don't make Strong Sailors. Keep your head up.
MrWhiskey24 for jolly cooperation (PS)
03-09-2018, 08:37 AM
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#38
- FrazettaSilke
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Originally Posted By MrBourbon⏩
not ginger ale?See username.
03-09-2018, 08:41 AM
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#39
- redraider86
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- redraider86
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Originally Posted By badbl00d⏩
Exactly! Try that with some RR stuff, holy moly. Just remember to be methodical and disciplined about setting timers.I've noticed that it has become a lot more fun to cook when I have the Ipad in the kitchen with some background noise. It's not so mundane and chore-ish. You don't rush and you kind of get lost in whatever you're listening to our watching at certain points so you're not fuking with the food when you shouldn't be. You kind of just zen out and cook. lol
Dude...I haven't had a steak in a while. It might be time.
Dude...I haven't had a steak in a while. It might be time.
Originally Posted By MrBourbon⏩
Holy smokies, yeah I'm gonna be making that very soon, looks delicious MrB.Heheh I know dude.
https://forum.obnoxiousbrutes.com/showt...hp?t=175073551
^^Honestly the best thing I've made in the past year - I make it every few weeks and can basically do it from memory now. It takes hours to make but only the very start and end require any babysitting - just let it cook away turning amazing and making the whole house smell hnnng.
Pineapple Chicken with Withered Kale and Coconut Rice
Spoiler!
https://forum.obnoxiousbrutes.com/showt...hp?t=175073551
^^Honestly the best thing I've made in the past year - I make it every few weeks and can basically do it from memory now. It takes hours to make but only the very start and end require any babysitting - just let it cook away turning amazing and making the whole house smell hnnng.
Pineapple Chicken with Withered Kale and Coconut Rice
Spoiler!
Get you some of this Habanero Roasted Pineapple Sauce. Costco sells it or seems like you can buy it online:
https://www.robertrothschild.com/pro...ro-sauce-40-oz
Cook a batch of rice in water to which you've added either coconut milk or some Coco Lopez.
While the rice is going fill a pot with Kale and a drizzle of olive oil. Set heat to 3 or 4 out of ten and let the kale start to shrink. When it has reduced in volume by ~half, add a little more oil and season with salt, garlic, red pepper flakes or whatever you prefer. Turn the heat up to 5 or 6 and keep cooking until it's done. This is my favorite way to eat kale.
Saute a few butterflied chicken breasts, then top with pineapple sauce. Serve over rice and kale.
https://www.robertrothschild.com/pro...ro-sauce-40-oz
Cook a batch of rice in water to which you've added either coconut milk or some Coco Lopez.
While the rice is going fill a pot with Kale and a drizzle of olive oil. Set heat to 3 or 4 out of ten and let the kale start to shrink. When it has reduced in volume by ~half, add a little more oil and season with salt, garlic, red pepper flakes or whatever you prefer. Turn the heat up to 5 or 6 and keep cooking until it's done. This is my favorite way to eat kale.
Saute a few butterflied chicken breasts, then top with pineapple sauce. Serve over rice and kale.
Originally Posted By Legz422⏩
Oh I've never made her carrot cake, I'll have to give that a go! My choir director loves carrot cake.The Pioneer Woman's recipes are sooooo good! I used to make a lot of her stuff back when I was married. Def not healthy though. Lol Her carrot cake is the bomb diggity.
Happy Friday Misc! Badblood I'll look through my recipes when I get home. I have 2 big binders. Lol
Happy Friday Misc! Badblood I'll look through my recipes when I get home. I have 2 big binders. Lol
I always whip her cookbooks out for the Holiday meals. And she always tries to do a Jewish Holidays post and always manages to screw it up, she's so adorable. Oh Ree, that ain't Kosher. lol but she tries!Originally Posted By atomicbbgum⏩
Lemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
Seriously any that you have I would love. Maybe hers and your favorite one? That would be awesome!Lemme get my notebook to write them down. Also if anyone want traditional Mexican recipes, my Mom is here and I can ask.
Train hard, train smart, have fun!
"I'm not autistic- I'm ARTISTIC." - etet1919
03-09-2018, 08:54 AM
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#40
- Redwine006
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Originally Posted By FrazettaSilke⏩
Does it have black beans and onions with it?This might not be purely mexican, but have you heard of some spicy tex-mex thing with beef and corn? my aunt used to make it, but i can't find any recipe remotely like that
west Texas
03-09-2018, 08:56 AM
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#41
Originally Posted By FrazettaSilke⏩
Jameson & Ginger's the closest I get to touching an actual Irish Ginger. Don't want to have my soul stolen.not ginger ale?
Originally Posted By redraider86⏩
Thanks RR! I'm pretty proud of inventing that one - I bought the sauce because Roasted Pineapple & Habanero I mean come awnnnn, but then had no idea what to make with it. Came together perfect.Holy smokies, yeah I'm gonna be making that very soon, looks delicious MrB.
Smooth Seas don't make Strong Sailors. Keep your head up.
MrWhiskey24 for jolly cooperation (PS)
03-09-2018, 08:57 AM
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#42
- FrazettaSilke
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Originally Posted By Redwine006⏩
It's been 12 years since I've had it, so I'm a bit fuzzy on that, but maybe? The black beans do ring a bellDoes it have black beans and onions with it?
03-09-2018, 09:02 AM
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#43
- badbl00d
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- badbl00d
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Originally Posted By Redwine006⏩
Why don't you guys put beans in chili?Does it have black beans and onions with it?
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Every man is your teacher
Black Crew
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03-09-2018, 09:07 AM
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#44
- FrazettaSilke
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Originally Posted By badbl00d⏩
this man asking the right questionsWhy don't you guys put beans in chili?
03-09-2018, 09:13 AM
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#45
- gwem32170191
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Happy Friday misc.
Cincinnati Chili
Spoiler!
Chili
2 teaspoons table salt or more to taste
1 ½ pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions, chopped fine (about 2 cups)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 ½ teaspoons ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground allspice
¼ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce
Accompaniments
1 pound spaghetti, cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion, chopped fine (about 1 cup)
1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.
2. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.
3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
4. TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.
Cincinnati Chili
Spoiler!
Chili
2 teaspoons table salt or more to taste
1 ½ pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions, chopped fine (about 2 cups)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 ½ teaspoons ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground allspice
¼ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce
Accompaniments
1 pound spaghetti, cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion, chopped fine (about 1 cup)
1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.
2. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.
3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
4. TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.
It is not so much the major events as the small day-to-day decisions that map the course of our living. . . Our lives are, in reality, the sum total of our seemingly unimportant decisions and of our capacity to live by those decisions. ― Gordon B. Hinckley
03-09-2018, 09:15 AM
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#46
03-09-2018, 09:17 AM
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#47
03-09-2018, 09:17 AM
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#48
- gwem32170191
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- gwem32170191
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Originally Posted By MrBourbon⏩
Skyline dogs are my jam tho
fukkin lol. but seriously that chili is delicious.Skyline dogs are my jam tho
It is not so much the major events as the small day-to-day decisions that map the course of our living. . . Our lives are, in reality, the sum total of our seemingly unimportant decisions and of our capacity to live by those decisions. ― Gordon B. Hinckley
03-09-2018, 09:18 AM
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#49
Originally Posted By FrazettaSilke⏩
Lol I don't blame you!not gonna lie, her stuff is pretty hnnngh. if there's ever a house fire, we're grabbing the bibles and her cookbooks first
Originally Posted By redraider86⏩
I don't have her cookbooks. Just used to print out her recipes. I have a bunch in my binders that I've never even tried. Yes! If you know anyone that loves carrot cake make hers! Srsly soooo good!Oh I've never made her carrot cake, I'll have to give that a go! My choir director loves carrot cake.
I always whip her cookbooks out for the Holiday meals. And she always tries to do a Jewish Holidays post and always manages to screw it up, she's so adorable. Oh Ree, that ain't Kosher. lol but she tries!
I always whip her cookbooks out for the Holiday meals. And she always tries to do a Jewish Holidays post and always manages to screw it up, she's so adorable. Oh Ree, that ain't Kosher. lol but she tries!~ In a world where you can be anything, be kind ~
03-09-2018, 09:19 AM
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#50
- badbl00d
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Originally Posted By FrazettaSilke⏩
I do it for the peoplethis man asking the right questions
No man is your friend
No man is your enemy
Every man is your teacher
Black Crew
Lol @ Tradies Srs
AP4 crew
03-09-2018, 09:20 AM
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#51
- BowlingWizard
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Originally Posted By badbl00d⏩
I'll make them again then post pics! Lol I ran out of beans so had to make other dishesThanks brah.I might make this if I'm in a "no meat soyboy" mood. Do you have pics of ones you've made?
WYSACKY ̴̡ı̴̴̡ ̡̡͡|̲̲̲͡͡͡ ̲▫̲͡ ̲̲̲͡͡π̲̲͡͡ ̲̲͡▫̲̲͡͡ ̲|̡̡̡ ̡ ̴̡ı̴̡̡
☺ Positivity crew ☺
★ Soft spoken crew ★
★ Hiking by myself crew ★
★ Day by day crew ★
★ Jazz but not smooth jazz crew ★
03-09-2018, 09:27 AM
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#52
- Redwine006
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Originally Posted By FrazettaSilke⏩
We use it for just a taco meat mix or just by itself is good too.It's been 12 years since I've had it, so I'm a bit fuzzy on that, but maybe? The black beans do ring a bell
Ground beef, black beans, pinto beans, onion, corn and diced tomatoes. Can put crescent dough around it to make a hnnnnngg dish.
west Texas
03-09-2018, 09:29 AM
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#53
- Aristotelian
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Happy Friday, crew!
How about somethingsweet? I'll complement redraider86's apple recipe earlier with a classic from my repertoire. Theultimate chocolate chip cookie.
Ingredients:
2 ⅛ cups bleached all-purpose flour (10 2/3 ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet - I go for dark chocolate chunks - 2 cups).
Method:
1. Heat oven to 325 degrees (F). Adjust oven rack to lower-middle position. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Using a number 30 scoop, get your cookie dough balls out, and portion on a baking sheet in a baking tray - leave space between them, I do about 8 per tray in a 3 2 3 pattern. Dough can be refrigerated up to 2 days or frozen up to 1 month - but this has never happened - the extra dough never survives. It is this good)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy - this takes about 11 minutes in my oven, but I don't have an oven thermometer to guarantee my internal temperature.YMMV. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
I take the cookies out when the center is still quite soft and the outer edges are lightly browned, just to be clear. I let them coolin the trayand, after about 10 minutes, I start digging in. I had two of these for breakfast this morning - I beg you to try these out if you like chocolate chip cookies and let me know what you think.
Have a great Friday and a great weekend folks.
How about somethingsweet? I'll complement redraider86's apple recipe earlier with a classic from my repertoire. Theultimate chocolate chip cookie.
Ingredients:
2 ⅛ cups bleached all-purpose flour (10 2/3 ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet - I go for dark chocolate chunks - 2 cups).
Method:
1. Heat oven to 325 degrees (F). Adjust oven rack to lower-middle position. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Using a number 30 scoop, get your cookie dough balls out, and portion on a baking sheet in a baking tray - leave space between them, I do about 8 per tray in a 3 2 3 pattern. Dough can be refrigerated up to 2 days or frozen up to 1 month - but this has never happened - the extra dough never survives. It is this good)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy - this takes about 11 minutes in my oven, but I don't have an oven thermometer to guarantee my internal temperature.YMMV. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
I take the cookies out when the center is still quite soft and the outer edges are lightly browned, just to be clear. I let them coolin the trayand, after about 10 minutes, I start digging in. I had two of these for breakfast this morning - I beg you to try these out if you like chocolate chip cookies and let me know what you think.
Have a great Friday and a great weekend folks.
03-09-2018, 09:30 AM
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#54
- HoustonMiscer
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Happy friday. I had bro**** and cheese the other night and instead of seasoning i put some spicy ass Indian spice on it lmao
Houston Sign Stealers
DEMECO RYANS HC CREW
Ugly Ass Mf Crew
Manlet Crew
Texas Crew
just be yourself
just have confidence
XOTWOD CREW
03-09-2018, 09:31 AM
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#55
- badbl00d
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Originally Posted By Redwine006⏩
Focus brah...Why no beans in chili?We use it for just a taco meat mix or just by itself is good too.
Ground beef, black beans, pinto beans, onion, corn and diced tomatoes. Can put crescent dough around it to make a hnnnnngg dish.
Ground beef, black beans, pinto beans, onion, corn and diced tomatoes. Can put crescent dough around it to make a hnnnnngg dish.
Originally Posted By Aristotelian⏩
damn...I might end up putting on a few el bees this weekend.Happy Friday, crew!
How about somethingsweet? I'll complement redraider86's apple recipe earlier with a classic from my repertoire. Theultimate chocolate chip cookie.
Ingredients:
2 ⅛ cups bleached all-purpose flour (10 2/3 ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet - I go for dark chocolate chunks - 2 cups).
Method:
1. Heat oven to 325 degrees (F). Adjust oven rack to lower-middle position. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Using a number 30 scoop, get your cookie dough balls out, and portion on a baking sheet in a baking tray - leave space between them, I do about 8 per tray in a 3 2 3 pattern. Dough can be refrigerated up to 2 days or frozen up to 1 month - but this has never happened - the extra dough never survives. It is this good)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy - this takes about 11 minutes in my oven, but I don't have an oven thermometer to guarantee my internal temperature.YMMV. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
I take the cookies out when the center is still quite soft and the outer edges are lightly browned, just to be clear. I let them coolin the trayand, after about 10 minutes, I start digging in. I had two of these for breakfast this morning - I beg you to try these out if you like chocolate chip cookies and let me know what you think.
Have a great Friday and a great weekend folks.
How about somethingsweet? I'll complement redraider86's apple recipe earlier with a classic from my repertoire. Theultimate chocolate chip cookie.
Ingredients:
2 ⅛ cups bleached all-purpose flour (10 2/3 ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet - I go for dark chocolate chunks - 2 cups).
Method:
1. Heat oven to 325 degrees (F). Adjust oven rack to lower-middle position. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Using a number 30 scoop, get your cookie dough balls out, and portion on a baking sheet in a baking tray - leave space between them, I do about 8 per tray in a 3 2 3 pattern. Dough can be refrigerated up to 2 days or frozen up to 1 month - but this has never happened - the extra dough never survives. It is this good)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy - this takes about 11 minutes in my oven, but I don't have an oven thermometer to guarantee my internal temperature.YMMV. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
I take the cookies out when the center is still quite soft and the outer edges are lightly browned, just to be clear. I let them coolin the trayand, after about 10 minutes, I start digging in. I had two of these for breakfast this morning - I beg you to try these out if you like chocolate chip cookies and let me know what you think.
Have a great Friday and a great weekend folks.
No man is your friend
No man is your enemy
Every man is your teacher
Black Crew
Lol @ Tradies Srs
AP4 crew
03-09-2018, 09:37 AM
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#56
- FrazettaSilke
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- FrazettaSilke
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Originally Posted By HoustonMiscer⏩
bro what?Happy friday. I had bro**** and cheese the other night and instead of seasoning i put some spicy ass Indian spice on it lmao
03-09-2018, 09:38 AM
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#57
- Redwine006
- Hidalgo's
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- Redwine006
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Originally Posted By badbl00d⏩
Fuark am not sheriff srs or not aware but if srs I always put beans in chili. It's not chili without beans.Focus brah...Why no beans in chili?
west Texas
03-09-2018, 09:44 AM
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#58
- redraider86
- Christina Hansen
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- redraider86
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^^^Friendship cancelled, kindly remove your location from your profile.
On the great beans in Chili debate, from the Bible of Texas, Southern Living Magazine:
On the great beans in Chili debate, from the Bible of Texas, Southern Living Magazine:
To bean, or not to bean. When you’re making a pot of chili, that is the question. And depending on whether or not you’re from Texas, there is a very definitive answer.
If you’re from Texas: NO.
If you’re from elsewhere: Maybe.
In her cookbook United Tastes of Texas, author Jessica Dupuy writes that chili does have strong ties to Texas, even though the dish was created long before: “While many Texans might choke on a spoonful of their own bowl of red at the notion, the origins of chili really come from south of the border, in South America. The term 'chili' is short for ‘chili con carne,’ which translates from Spanish as chilies with meat. It’s s simple phrase that most people misinterpret placing more importance on the meat, rather than the chilies. But without chilies, and their integral role in the vast majority of Mexican food, our modern day chili would be little more than a boring bowl of sautéed meat.”
As chili parlors spread like wildfire across the country in the mid-1900s, the dish took on many different forms, including some with beans. Today, chili is considered a regional dish—served over spaghetti in Ohio, spooned onto Coney-style hot dogs in Michigan, and made with green chiles and pork in New Mexico, to name a few.
The ICS defines traditional red and green chili as “any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden. No garnish is allowed.” If that sounds a bit uptight, there is the ICS’s Homestyle Chili competition which defines chili as: “the cook's favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices.” Bean lovers, go crazy.
Whether you fall in the beans or no beans camp, chili is one of the most satisfying ways to feed a hungry crowd. Especially when served with a hunk of cornbread on the side. Or is it Saltine crackers? That’s a debate for another day…
If you’re from Texas: NO.
If you’re from elsewhere: Maybe.
In her cookbook United Tastes of Texas, author Jessica Dupuy writes that chili does have strong ties to Texas, even though the dish was created long before: “While many Texans might choke on a spoonful of their own bowl of red at the notion, the origins of chili really come from south of the border, in South America. The term 'chili' is short for ‘chili con carne,’ which translates from Spanish as chilies with meat. It’s s simple phrase that most people misinterpret placing more importance on the meat, rather than the chilies. But without chilies, and their integral role in the vast majority of Mexican food, our modern day chili would be little more than a boring bowl of sautéed meat.”
As chili parlors spread like wildfire across the country in the mid-1900s, the dish took on many different forms, including some with beans. Today, chili is considered a regional dish—served over spaghetti in Ohio, spooned onto Coney-style hot dogs in Michigan, and made with green chiles and pork in New Mexico, to name a few.
The ICS defines traditional red and green chili as “any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden. No garnish is allowed.” If that sounds a bit uptight, there is the ICS’s Homestyle Chili competition which defines chili as: “the cook's favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices.” Bean lovers, go crazy.
Whether you fall in the beans or no beans camp, chili is one of the most satisfying ways to feed a hungry crowd. Especially when served with a hunk of cornbread on the side. Or is it Saltine crackers? That’s a debate for another day…
Train hard, train smart, have fun!
"I'm not autistic- I'm ARTISTIC." - etet1919
03-09-2018, 09:44 AM
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#59
- badbl00d
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- badbl00d
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Originally Posted By Redwine006⏩
I was under the impression Texas brahs didn't put beans in Chili.Fuark am not sheriff srs or not aware but if srs I always put beans in chili. It's not chili without beans.
No man is your friend
No man is your enemy
Every man is your teacher
Black Crew
Lol @ Tradies Srs
AP4 crew
03-09-2018, 09:52 AM
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#60
- FrazettaSilke
- Web Dev
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- FrazettaSilke
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Originally Posted By badbl00d⏩
they're savages, every last one of themI was under the impression Texas brahs didn't put beans in Chili.
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