― Archel (Archel), Tuesday, 16 September 2003 14:29 (twenty-one years ago) link
― chris (chris), Tuesday, 16 September 2003 14:45 (twenty-one years ago) link
granny>
― Ronan (Ronan), Tuesday, 16 September 2003 14:50 (twenty-one years ago) link
― Archel (Archel), Tuesday, 16 September 2003 14:52 (twenty-one years ago) link
― Matt (Matt), Tuesday, 16 September 2003 14:53 (twenty-one years ago) link
― Ricardo (RickyT), Tuesday, 16 September 2003 17:06 (twenty-one years ago) link
― Lord Custos Epsilon (Lord Custos Epsilon), Tuesday, 16 September 2003 17:10 (twenty-one years ago) link
― lawrence kansas (lawrence kansas), Tuesday, 16 September 2003 17:34 (twenty-one years ago) link
― lawrence kansas (lawrence kansas), Tuesday, 16 September 2003 17:38 (twenty-one years ago) link
― mark s (mark s), Tuesday, 16 September 2003 17:44 (twenty-one years ago) link
― Ronan (Ronan), Tuesday, 16 September 2003 20:57 (twenty-one years ago) link
I'd love that! Send it on, please...
― Nichole Graham (Nichole Graham), Tuesday, 16 September 2003 21:08 (twenty-one years ago) link
Green Beans
The gist: I grew up on an ex-farm; it could've still been a farm, but we weren't farmers -- Dad made computers, Mom played tennis. We did keep the garden, though, and the fruit trees and grape arbor and raspberry patch and blackberry bushes. So I grew up used to produce being very, very fresh -- corn on the cob still tastes weird to me if it's more than, you know, half an hour old. It took me years to get used to grocery-store produce.
Anyway, point being, I never had canned vegetables as a kid except for canned peas on Thanksgiving because my grandmother liked them or something like that. So I grew up liking my vegetables crisp, or as near to it as they can be while still being cooked (carrots need to be cooked long enough to cook the raw taste off -- what's that thing called? that thing, you know, that goes away -- but I don't like them mushy).
... the point continues to fail to actually be.
Okay.
Green beans.
I like them hot and snappy, same way I like my women and my lava whips. Cook them, but don't overcook them. Salty and smoky are the flavors that work well to accentuate what's there without making you think it's something else entirely.
So, I go one of two ways or sometimes combine them:
1) A little oil (olive or sesame, usually), heated fairly hot; green beans already prepared with the ends snipped off and tossed in the freezer bag for soup stock; toss the beans in, stir until they change color, keep stirring for another minute or two depending on how old and large they are; add chopped garlic, stir another half a minute, remove from heat, sprinkle with soy sauce or Worcestershire sauce, which should bubble as it hits the hot oil and reduce down so that it's basically stuck to the beans.
2) Fry a couple pieces of bacon wicked crispy but watch you don't burn them; remove, pat with paper towels, crumble; keep the grease in the pan but let cool a little; put heat back on, and when bacon fat is hot but not smoking or anything, toss the beans -- prepped as above -- in. Stir until the color changes and a couple minutes more, toss a little chile-garlic sauce on (different from sriracha but available from same company; this is the chunky-ish one, not the smooth sriracha) -- but only a little, if you want mega-heat, put some Dave's Insanity in, it won't dilute the green bean flavor as much as if you used the Scoville equivalent of the chile-garlic sauce -- and then sprinkle bacon on top.
Bacon and chile-garlic sauce. What kid's not gonna eat his green beans now?
Cooking for me today: ... uh, none. I was on campus for thirteen hours. I did have a lamb/pesto sandwich I'd made last night, though.
― Tep (ktepi), Wednesday, 17 September 2003 02:28 (twenty-one years ago) link
On the menu tonight a la casa de Sam: peanut butter on flour tortillas and diet dr. pepper. GET IN ME!
(oh perhaps my lunch of school cafeteria cheeseburger type thing with fries will save my eating day. Actually the only thing that saved that burger was some jalapenos I scrounged up. If it burns enough, you can't taste it!)
― Texas, Biyatch! (thatgirl), Wednesday, 17 September 2003 02:56 (twenty-one years ago) link
― phil-two (phil-two), Wednesday, 17 September 2003 02:59 (twenty-one years ago) link
Nah. Cooking's one of those things that, the more you do it -- I mean, both in total, so you've got the practice, but especially in terms of frequency, so that you have stuff on hand, and there's leftovers you can use, and things like that -- the quicker it goes. And, you know, I'm home five days of the week :)
― Tep (ktepi), Wednesday, 17 September 2003 03:03 (twenty-one years ago) link
― Ann Sterzinger (Ann Sterzinger), Wednesday, 17 September 2003 03:09 (twenty-one years ago) link
― Elvis Telecom (Chris Barrus), Wednesday, 17 September 2003 04:44 (twenty-one years ago) link
― tokyo rosemary (rosemary), Wednesday, 17 September 2003 05:26 (twenty-one years ago) link
Dishes1 Large slow-cooker crock pot1 very large nonstick fry pan3 Large mixing bowls
Main Ingredients1 lb of lean Beef for stewing, cut into 1/2 cubes1/2 lb Bacon3 Cans (16oz) Stewed Tomatoes (add more if you want a milder recipe.)1 Can (16oz) Black Beans1 Can (16oz) Pinto or Pink Beans1 Can (16oz) Dark Red Kidney Beans1 Can (8oz) Shoepeg or White corn2 Bell Peppers1 Red Onion1 Vidalia Onion (or white onion if Vidalia is unavailable2 Tablespoons maple syrup (REAL not synthetic)1 Large Chili Pepper (Anaheim preferred, but you can use Anchos for extra sweetnees anmd heat)1-2 Teaspoons freshly chopped Jalapeno, Scotch Bonnet or Habanero (in that order of heatness)1 Tablespoon Mexican oregano (1/2 Teaspoon if freshly grown)1 Tablespoon Cilantro (1/2 Teaspoon if freshly grown)
Liquid Maranade Ingredients1 Cup lime juice1 Teaspoon Worchestershire sauce1 Teaspoon Tabasco
Dry Marinade Ingredients (For milder recipe, cut levels of everything -- but the masa -- in half)3 Tablespoon Masa (finely ground mexican cornmeal)1 Tablespoon Cumin1 Tablespoon Chili Powder1 Tablespoon Curry Powder1 Teaspoon Cayenne Pepper1 Teaspoon Paprika1 Teaspoon Fresh Cracked Black Pepper1 Teaspoon Garlic Powder
GarnishShredded "Mexi Cheese" (Sharp Chedder, Colby, Monterey Jack, Asiago)Corn or Tortilla Chips.
PREP1) Start up crock pot. Put in the stewed tomatoes, coarsely chopped large chili pepper and chopped Jalapenos. Cover and simmer.2) Put all the Liquid Maranade Ingredients in Bowl #1. Stir Thoroughly. Cover.3) Put all the Dry Marinade Ingredients in Bowl #2. Stir Thoroughly. Cover.4) If the stew meat is in chunks bigger than 1/2 inch cubes, cut them down to 1/2 cubes.5) Put the stew meat in the Liquid maranade. Stir until all the meat is throughly coated.6) Cook up the 1/2 lb of bacon. KEEP THE BACON GREASE IN THE PAN. Put the bacon in the crock pot and then add the maple syrup on top of the bacon. Cover and simmer.7) Allow the stew beef cubes to marinate for *at least* 20 minutes. Stirring occasionally.8) Remove stew beef cubes from the Liquid Marinade, straining off the excess. Put the stew beef cubes into the Dry Marinade. Stir Thoroughly until stew beef cubes are evenly coated.9) Allow the stew beef cubes to marinate for *at least* 20 minutes. Stirring occasionally.10) Remove stew beef cubes from Dry Marinade. Fry them up in the bacon grease. (Yes, unhealthly...but it tastes sooooo goood.)11) When they are seared to a golden brown, add them to the crock pot.12) Open each can of beans, drain juices into crock pot, but beans into Bowl #3. Put Bowl #3 in fridge to chill.13) Cook this mixture for at least 6 hours.
HALFWAY POINT1) Coarsely chop the Red and Vidalia Onions, and the Bell Peppers. Add them to the mixture.2) Taste. If too spicy, add more stewed tomatoes, and a scosche more maple syrup.3) Cook this mixture for another 2 Hours.
LAST STEP1) Add Beans and Shoepeg/white corn.2) Cook for one more hour.
SERVEwith shredded cheese melting on top, and corn/tortilla chips on the side.
― Lord Custos Epsilon (Lord Custos Epsilon), Wednesday, 17 September 2003 13:54 (twenty-one years ago) link
― A Girl Named Sam (thatgirl), Wednesday, 17 September 2003 15:38 (twenty-one years ago) link
― chris (chris), Wednesday, 17 September 2003 15:41 (twenty-one years ago) link
When I make your recipie I'll use Spraycon.
― lawrence kansas (lawrence kansas), Wednesday, 17 September 2003 16:01 (twenty-one years ago) link
― lawrence kansas (lawrence kansas), Wednesday, 17 September 2003 16:02 (twenty-one years ago) link
Late breakfast/early lunch: eggs fried (not scrambled) with jalapenos; couple biscuits; couple pieces of bacon; coffee.
― Tep (ktepi), Wednesday, 17 September 2003 16:15 (twenty-one years ago) link
― jel -- (jel), Wednesday, 17 September 2003 17:05 (twenty-one years ago) link
― Lord Custos Epsilon (Lord Custos Epsilon), Wednesday, 17 September 2003 17:09 (twenty-one years ago) link
― Tep (ktepi), Wednesday, 17 September 2003 17:42 (twenty-one years ago) link
― A Girl Named Sam (thatgirl), Wednesday, 17 September 2003 20:45 (twenty-one years ago) link
― Tep (ktepi), Thursday, 18 September 2003 00:56 (twenty-one years ago) link
― Tep (ktepi), Tuesday, 24 February 2004 20:18 (twenty years ago) link
― Matt (Matt), Tuesday, 24 February 2004 20:32 (twenty years ago) link
― El Diablo Robotico (Nicole), Tuesday, 24 February 2004 20:35 (twenty years ago) link
I'm giving up desserts, sweets, and packaged snacks for Lent, so ... if you do, don't tell me about it in much detail.
― Tep (ktepi), Tuesday, 24 February 2004 20:42 (twenty years ago) link
― Tep (ktepi), Monday, 1 March 2004 00:28 (twenty years ago) link
― Rockist Scientist (rockistscientist), Monday, 1 March 2004 00:32 (twenty years ago) link
― jody (Jody Beth Rosen), Monday, 1 March 2004 00:36 (twenty years ago) link
― lauren (laurenp), Sunday, 16 May 2004 22:54 (twenty years ago) link
― Ian Johnson (orion), Sunday, 16 May 2004 23:10 (twenty years ago) link
― roxymuzak (roxymuzak), Sunday, 16 May 2004 23:12 (twenty years ago) link
dude, i have a lot left over.
― lauren (laurenp), Sunday, 16 May 2004 23:15 (twenty years ago) link
i am actually eating a burger now. :(
― Ian Johnson (orion), Sunday, 16 May 2004 23:31 (twenty years ago) link
YEAAAH BONERS
― Ian Johnson (orion), Wednesday, 19 May 2004 22:19 (twenty years ago) link
― christhamrin (christhamrin), Wednesday, 19 May 2004 22:35 (twenty years ago) link
― oops (Oops), Wednesday, 19 May 2004 22:43 (twenty years ago) link
― @d@ml (nordicskilla), Wednesday, 19 May 2004 22:44 (twenty years ago) link
― oops (Oops), Wednesday, 19 May 2004 22:46 (twenty years ago) link
-orange balsamic chicken w/ string beans & red pepper-warm spinach salad with cucumbers and mandarin orange segments, served with pumpernickel bread and walnut ricotta dressing
earlier i made a lemon margarita.
― stockholm cindy (Jody Beth Rosen), Wednesday, 19 May 2004 22:48 (twenty years ago) link
Pls cook me dinner.
kthx.
― Ian Johnson (orion), Wednesday, 19 May 2004 22:50 (twenty years ago) link