Black as Snow wrote:

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Butternut squash kind of tastes like its name. It's good in ravioli, rice, soup, all sorts of stuff.

And I made buns today for my pops. NOMS!

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Om nom nom nom, is it me or do these look like little birds?

Atreyu wrote:

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Here's an easy one!

Chicken pieces (thighs, breasts, drumsticks, it doesn't matter)

Salt and pepper the chicken pieces.  Put some pieces in. Put some pieces in. When you've run out of chicken...

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Atreyu wrote:

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CHICKEN SLIMY SMELLS LIKE FARTS 

CHICKEN NEVER GET THE STANK SPOOGE OFF YOUR HANDS

CHICKEN  SCHMUTZ

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I fucking know how disgusting they are!!! finally you believe me and decide to eat just artichokes.

baaaaawk bawk bawk bawwwwwwwwwk

Here's the recipe: www.foodnetwork.com/recipes/patrick-and-gina-neely/mamas-lasagna-recipe.html
I've got a different one that I use all the time but this was good. And something new.

Between TW and Cary, we've got an amazing meal! I'm coming over!

I have to say that pie looks really appetizing, Cary. I suck at making pies so I don't even try anymore

I hope your pie know-how is better than your baseball knowledge. I'm printing it out and may the Gods be forever in my favor.

Atreyu's Meat Sauce

2 28oz cans of pasta sauce. I like Hunt's Traditional because it is cheap and is real basic stuff. YOU add the magic!
3/4 cup red wine
1 package button mushrooms
2 yellow onions
8 cloves garlic. I sometimes use more.
1/2 tbsp dried oregano
1/2 tbsp dried basil
1 tsp red pepper flakes
1 tsp Kosher salt. If you do not have Kosher salt in your kitchen you suck.
2 pounds MEAT. Lean beef works OK, I prefer sage pork sausage. I have tried ground turkey and chicken - no good.

Here goes! In a pot, pour the wine. Into it. The pot. Which is medium. Or larger. But definitely not small. Warm over medium heat. When it is a little warm and steamy NOT BUBBLING add the sauce and bring to a simmer. While that is happening, rinse the mushrooms. This is important. There are those out there who say rinsing mushrooms is a bad idea because the fungi are porous and absorb a lot of water. This is false. If you don't believe me, weigh the mushrooms before and after a good rinsing on your marijuana scale. These "don't rinse" people are full of shit also because the mushrooms are full of shit. Most of that "dirt" on mushrooms is manure. Real high-grade stuff that won't make you sick, but it's still poo. So rinse and wipe well with a paper towel. And then chop 'em up good. Chop those onions while you are at it. And mince the garlic. I am real good at that. Next, brown your meat in a large skillet and, for heaven's sake, drain the fat before you add it to the pot. OK, get a little oil in the same skillet and saute the garlic until it is fragrant, scraping off the little charred meat bits from the bottom as you go -- them's good eating! Add the onion and shrooms and saute until the onions are translucent. Add to pot. Add spices to pot. The longer you let it simmer, the better. At least an hour.

This recipe runs a bit thick, if you want it thinner add water. Did you add the water? Hah, you're a fucking moron who ruined a great sauce. Add more wine, nimrod, or some other sauce you may have on hand.

ETA: the spice amounts are a base amount. Taste as you go.

-- Edited by Atreyu on Tuesday 1st of September 2015 06:41:55 PM

-- Edited by Atreyu on Tuesday 1st of September 2015 06:43:51 PM

Don! No way you know how to do those cookies!!!!!! I can't believe it. All I got is blue berries mini muffins. I am so upset right now. So upset. I can't believe everyone knows how to do cookies and pastries and shit. Ok maybe not upset but pretty darn frustrated at myself.

Whatevs. THESE I like'em mushy. And no one EVER complained about it. EVER. Hmm. Maybe they didn't dare. No matter. I'll ask next time.

Chicken wings!

Super easy and it's all about the prep 'bout the prep no trouble. Get some wings, they are generally inexpensive except around peak wing season (Super Bowl and whatnot). Wings are comprised of three parts (the tip, the arm and the drumette) that should be separated. Cutting the tip from the arm is easy -- it's just some tendon stuff holding them together. Find a likely spot in the joint, cut and throw away the tip. In the industry, this is called Bobbitting. Next part is trickier as there's some cartilage and bone involved. You need the right knife, one that has a rounded blade somewhere like this butcher knife:



Next, with the joint side up, hold the wing in your dumb hand and squeeze a bit. Did you see some stuff move around under the skin? That's about where you want to cut. While still squeezing, use the round part of the blade to carefully slice through the skin. When you feel a little pop it's time to finish the job! You will have to use some force to get through the wing structure, do not be afraid. Also, do the finishing move on your cutting board, not in your hand. Pro-tip: this part is really easy if the wings are frozen.

Whew! That's a lot words for no cooking. No worries. Steam the wings for 10 minutes. WHAAAAAAAAT?!!? Silence. Do as I say. Or you can go straight to baking. In fact, go ahead and go straight to baking and see what happens. After steaming, put the wings in something that lets air circulate like a colander or a big sieve and refrigerate for at lest an hour. This is to get the skin super dry. Maybe move them around a bit every 15 minutes or so with a paper towel too.

LOL. We haven't really started cooking yet, have we? Preheat oven to 425 degrees. Generously spray a cake rack (the wire square kind) with oil. If you do not have a cake rack you probably have something that passes as one. Put the wings on the rack with plenty of space between and give them a little salt. Place in the middle rack of the oven with a big roasting sheet lined with aluminum foil underneath. After 20 minutes, turn the wings. At this point, those who skipped the steaming are about now getting off the phone with ServPro. Bake another 20 minutes.

Take the wings out and put them in a large bowl with enough of your favorite whatever sauce to coat the wings. Toss and serve.

-- Edited by Atreyu on Monday 14th of September 2015 04:42:36 PM

The wings should smoke like hell if you bake them at 425. Are you doing something different? Asking because the steaming part is kind of a pain in the ass.

You. Microwave. Them.

Gusteau is rolling in his grave.

That's one way to do it. I guess. But I like my skin crunchy.

Oldie but goodie. Chicken noodle soup. Sure you might say, looks good but what's the big idea?! It's nothing special. And no body posts pics of their chicken noodle soup. It's staple food. It's like taking a pic of tomatoes or potatoes.

Whatever. The point is: Nobody can screw this one up! Not even TW

-- Edited by TormundsWoman on Thursday 28th of April 2016 11:41:14 PM

Chief, for you... Anything! it is as tasty as it looks. Pasta is cooking too.

I am trying to get back into cooking as I have become to sedentary after becoming an editor.
I am gonna try this recipe as I love soup, some super chunky veggie soup!

 

Since I noticed there are some artichoke fans here, I'll share a couple of my favorite artichoke recipes

Artichoke Mushroom Pie
(I learned this one in high school. It isn't particularly healthy with all the cheese, but damn, it's good)

Enough pastry for two pie crusts, or 2 frozen unbaked pie crusts
2 cloves garlic minced
1T vegetable oil
1 14 oz. can artichokes, drained, rinsed, and chopped
4 eggs beaten
1 c each mozzarella, cheddar, and gruyere
1/8 t pepper and a bit of salt
just under a pound of mushroom, any variety, sliced

If using fresh pastry, use one to make your crust in a pie pan, and leave the other for the top. If using frozen pie shells, leave on in the pan and flatten the other. In a skillet, heat oil and add garlic. Allow to cook a bit, but don't let it brown. Add mushrooms, sprinkle with a bit of salt, and cook until they release liquid, then add artichokes and cook a couple of minutes. Pour mixture into crust. Combine eggs, cheese, and pepper (you can add another pinch of salt, if you'd like) and pour over mixture in crust. Top with other pie crust and crimp edges to seal. Allow vents for steam. Bake on baking sheet in 350 degree over for 40-50 minutes. Let cool 10 minutes, then serve.


Artichoke, Mushroom, and Potato Gratin

(from Bon Appetit. The original recipe uses fresh artichokes, but I'm usually too lazy to deal with that, so I use canned. I know, I'm a horrible person. If you chose to deal with using fresh artichokes, the recipe calls for 4 large ones)

4T extra-virgin olive oil, divided
1 14 oz can artichokes, drained, rinsed, and drained
2 lbs Yukon Gold potatoes, thinly sliced
4 large portobello mushroom caps, thinly sliced
6 ounces goat cheese
3 cloves garlic, minced
salt and pepper
3T grated parmesan

1/2 c dry white wine

Preheat over to 425. Grease pan with 1T olive oil. Arrange half sliced potatoes in dish, covering bottom completely. Top with half of the artichokes and half of the mushrooms. Crumble half the goat cheese over. Sprinkle with salt, peper, half the garlic, then 1 T parm. Drizzle with 1 T oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 T parm, and 1 T oil. Top woith remaining potatoes. Pour wine over, and drizzle with remaining 1 T oil. Cover dish with foil and bake 40 minutes. Reduce over temp to 400. Sprinkle top with remaining parm and bake uncovered until potatoes are tender and top is brown, about 25 mintues. Cool for at least 5 minutes and serve.

*A mandoline is your best friend with this dish. It makes the slicing go much faster, plus the thickness of the slices are perfectly uniform, so they all cook at the same rate (which had been the bane of my making potato gratins until I got a mandoline).