i just cooked the most awesome dish

[Ah_Pook]

its just about done, im gonne eat it. i thought up the recipe at work earlier today and have been hyped about it ever since.

2 hugely thick butterfly pork chops, stuffed with feta cheese, finely diced onions, and crushed pineapple, then wrapped closed with bacon. served with a side of pinapple juice infused rice.

man im gonna die from the total awesomeness.

so, feel free to talk about your own food concoctions in this thread, because food is good yeah.

[FreddyKnuckles]

I just got done with two cheeseburgers that I didn't jazz up at all, but the slices of cheese I put on them were thicker than the burger.

and now I'm having a nice hefeweizen for dessert

Over xmas break my stepbrother and I made some mean pesto(nuts, basil, parmesan, other shit) and then stuffed it in the skin of chicken breasts and rubbed it all over them and baked it.  that was fucking good.

[Andrew_TSKS]

most recently, i got really stoked about eating chips and salsa with pieces of cheddar cheese. that's not really worth talking about though.

[elpollodiablo]

Last thing I was really excited about eating left me for some guy with dreadlocks and a steady N-<=0 connection.

[swilkes]

I should post this to the recipes list, but I'm hella excited about it, so why not a new thread, eh?

Lotus seed paste-filled baked bao

Filling:
1 1/2 cups dried lotus seeds (available at most asian grocery stores in the dried things section)
1 cup sugar
3 Tbs vegetable oil

Soak the seeds in water for an hour or so, then split each one and remove the little green bud in the middle. If the seed is really gross & stained from the bud, throw it out. Put the split seeds in a pot of water, boil them for about two hours, drain, cool, and mash or puree with the sugar & oil. Set aside, or refrigerate to finish the next day. Optional: add a couple teaspoons of sesame seeds for extra yumminess.

Dough:

6 c. flour (I used 5 c. white, 1 c. wheat; adjust as you wish)
1 tsp salt
1/3 c. sugar
1/2 c. vegetable shortening or margarine
1 packet dry yeast
2 c. milk
1 c. water
veg oil

Put the yeast in a separate bowl with 1/4 c. lukewarm water, let it sit for 5 min.
mix the flour, sugar, & salt well, cut the shortening or marge into the flour with a knife and your hands until the mixture is all mealy.
Put milk & 3/4 c. water in a saucepan and heat to 110 degrees (feels like: hot but not burn your fingers hot). remove from heat and add the yeast mixture, then add this to the flour mixture and mix well, eventually using your hands. Add the 6th cup of flour, and knead for about 5 minutes.
Put the dough in an oiled bowl, cover it with saran wrap, and put it in a warmish place for 2 hours, or 1 hour if you're using fast-rising yeast.

Once the dough's risen to about double in size, uncover it, punch it down, knead it a little bit more, then pat it down on a board to approx. 8"X12" rectangle, and cut this into 24 equal parts. Take one part, round & flatten it in your hand to a 3"-diameter circle. Put a tablespoon of the lotus paste in the middle, pinch the sides up, and place the bao on an oiled cookie sheet, pinched side down. Once you've made all 24 bao, let them sit for another 1/2 hour to rise again, then brush some beaten egg on top of each one (this is probably optional, but looks nice), maybe shake some sesame seeds on top, and bake them at 350 degrees for about 20 minutes, or until golden brown on top. Let cool, and eat! If you run out of lotus paste before you run out of dough, don't fret--plain bao are delicious too, or you can improvise a filling, like peanut butter or nutella.

I have singlehandedly eaten an entire batch--24 bao--in five days. I am a pig.  

[FreddyKnuckles]

tonight's late night snack:

2 small tilapia filet's fried in butter and Lawry's Seasoned Salt, placed in a sandwich with nothing but some mayo.

god damn, I say god damn!

ps.  It's slightly disturbing to me that this Easy Squeeze store brand mayo I bought has the same safety seal as the gallon of bleach I bought.

[Bernard]

Let me tell you how much I love kabocha. What is kabocha, you ask?



It is a variety of squash used in Japanese cuisine, and it tastes something like sweet potato. It is orange, and delicious! You can sometimes get slices of kabocha at Korean bbq places that have some Japanese influence. What can you do with kabocha? You can cut it into chunks, peel them (this is kind of hard to do when the kabocha is uncooked, but the skin separates very easily once it's cooked), and add them to soup.

You can grill big thin slices right on a grill, and you won't even need oil.

You can bake them in the oven with a little lemon juice, butter, sugar, or whatever else you like.

You can make a puree and add cream or stock to make a thick soup.

You can steam thin slices (any gentle or quick cooking method, you'll want thin pieces) and then coat them with panko crumbs to make tempura.

You can stuff ravioli with them and serve with butter, lemon, and poppyseeds.

[morgan]

Damn, I have a half of a kabocha in my fridge right now.  I didn't know what it was, really, but I bought it anyway.  My friend said that if you cook it and mash it up and add some cinnamon, it tastes like pumpkin pie filling.

[diesel_powered]

Lotus seed paste-filled baked bao

DO WANT.