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Quote from Siaynoq

Quote from Nektu

You mean spaghetti squash? It's alright. My wife made it for me at one point of our marriage. Made it with a meat sauce. I wasn't impressed.

Somehow I doubt much impresses you at all. I thought it was pretty damn good though.

Not true. I'm just not much of a fan of squash. Don't get me wrong, acorn squash when roasted with brown sugar and honey is alright. But if I have a choice, I stay away from it.

That omelet sounds wonderful...drooling just thinking about it.

Do you have a chili recipe that even the Lord of Terror himself would have trouble eating it??

Also, what do you think of me putting together a Diablofans Cookbook which would organize all the recipes so to make it easier for others to find what they want?

Quote from Nektu

I thought I posted one up already. Hmm, try this:

Nektu's chili:

2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.

Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.

Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.

Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.

Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.

Let simmer for about 3 hours, stirring every once in a while.

I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.

You can add any other spices, or even jarred jalapenos with juice to make this a "kick you in the balls/full system reset" chili.

As for the Cookbook, that would kick ass! Go for it!

Would the two bell peppers upset the taste of the chili if I take them out? Also, would a second can of kidney beans be good, and what about additional meat(s)???

I know I asked a lot of questions, but I don't like peppers all that much. Spicy peppers I do like. I'm used to eating a heavy chili with rice and cheddar cheese, which is why I asked about the extra beans and meat. I'll start The Official Diablofans Cook Book maybe tomorrow night or something. I'm going to ask Sixen if it would be alright if I have multiple posts in a row for organizational purposes.

You can take out the bell peppers if you want. I really can't taste them after it's done cooking anyways. As for the other stuff, add what ever you want. I don't know if the mix of different types of meats would taste all that good. Unless you add like a ground sausage with the elk or ground beef. Ground sausage works well with this too. But it has to be German sausage, only because of the different spices from Polish ground sausage.

I started building the cookbook! I need to stop for now, will continue work in a little bit.

Sounds good. We can probably Sticky it when you get it finished.

It will never be finished. As people put up recipes, it will be updated, but I will say when it is approximately 90% done.

Alright by me.

Scones:

Ingredients

* 2 cups all-purpose flour
* 1/3 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 8 tablespoons unsalted butter, frozen
* 1/2 cup raisins (or dried currants)
* 1/2 cup sour cream
* 1 large egg

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Footnotes

*

*
Cranberry-Orange Scones
*
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
*
Lemon-Blueberry Scones
*
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
*
Cherry-Almond Scones
*
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

mmmmm YUMMY goodness

Updated cookbook.

Quote from Airandius

Hey Nektu, I need some help with a new dish I'm making. Basically it's a dish without vegetables because in my country people always use vegetables like OH MAN VEGTABLES. Basically I want to make a nice meal without that stuff to be more unique.

At the moment it's prepared like this:

Take a schnitzel and cut it in small pieces of 1 by 1 cm. Put them in a bowl and add olive oil. Use your hands to spread the oil (massage the meat).
Add some beef spices and salt and proceed with the massage until the spices and oil are spread somewhat equally among the meat.
Next take some pommes parisiennes (tiny potatoes) and add some bbq spices.

Bake both the pieces of meat and the pommes parisiennes.

(....)

That's it. Currently the plate is about 2/3th filled. Something is missing (obviously some kind of vegetable), what can I do to fill this hole?
At the same time I need some decoration tips, what kind of things can I do to decorate the dish? For example using tomatoes or lemon?

EDIT: Also I'm planning to display them separate (left goes meat, right goes potatoes). How about mixing the meat and potatoes? Possible? More awesome? Or does it mix the taste and ruin the dish.

Wow. Excellent questions!
Have you thought about making pont-nuef potatoes instead? I know it may be a style of potato that is over used, but it could work.

Having a meat of that style, or even one like a roast, and using pommes parisiennes makes a dish that stands out to me is Pot-au-fue. Granted you need to have veg with it, but the broth fills the "hole". Maybe it is some sort of "broth" that you need.

I love nothing more than to just eat meat and potatoes and leave the veg out. I'm not much of a veg person. But it is the flavour of the veg that brings about other flavours of the meat and acts as a compliment to the dish. However, since you are using bbq style spices, then the pot-au-fue is out the window.

As for final product, you can display it with the schnitzel and pommes next to it and place a lemon slice on top. This is a traditional way to do it in Germany and it is served with a "salad". Or, if you want to be creative, lightly grill a Roma tomato until it is a little softer, then cut it in a zig-zag design making "crowns" out of the two halves and seperate the them displaying them on the plate. I hope that helps a little. Feel free to ask more questions.

Tis the season to eat until you damn near burst!

I love this time of year for just that. In the next few days I'll post up some of my favorite Holiday recipes. In the mean time, lets see yours, then I'll show you mine.

I'll work on the cookbook this weekend.

Any brave souls out there willing to try some vegan recipes?

Quote from Thereisnocowlevel

Any brave souls out there willing to try some vegan recipes?

There are actually some good vegan recipes out there. If you wish post a few of them up.

Here is a good recipe for Chicken Tortilla Soup.

You will need:

2 bunches green onion
3 each diced green bell peppers
3 each diced red bell peppers
6 each diced jalapenos
4 cups diced carrot
5 cups diced tomato
1 pound bacon chopped
3 each diced yellow onion
5 pounds large diced chicken
3 gallons chicken stock
1/4 cup ground cumin
2 cup chopped cilantro
1 cup lime juice
fried tortillas cut into strips

Saute bacon till browned, add veggies and saute until tender. Add stock and remaining ingredients. Season to taste with salt and pepper. Garnish with the julienne fried tortillas. This recipe yields 4 gallons.

i should get a cookbook sometime soon...