Mon Aug 10, 2015 8:41 am
AxAxSxS wrote:Some noms in the old thread
viewtopic.php?f=227&t=34006&hilit=cookbookEdit: I had forgotten about the developing writing style and idea of making an actual book. Aren't like half you fuckers published now? Still a good idea.
We should set up a secret FB group or something and collect submissions. One of you brain scientist types could perhaps serve as editor? Do things? Make stuff? Isn't that what we do?
Edit: Edit: and include a cd of the comp with every copy!
Oh shit, I forgot about the old thread. I'd be down to contribute some random stories ala a Satanic J.Peterman from Seinfeld and/or help out with the formatting and publishing.
Mon Aug 10, 2015 6:42 pm
Sounds like a plan...a collective Doom Room skills book!
Also...i have a few recipes ill post later in the day...but that hot sauce is now on my list for the weekend, hopefully my chrones deseased ass can handle it!
Mon Aug 10, 2015 8:04 pm
My Ragu...
firstly, im not one for measurements, i just keep making something till it tastes good, and remember the quantities by site more than by measurements...but below is a rough guide, and adjust to taste...
The Meat:
overall about 500g for one batch to serve 2-4 people depending on how much you each
of that 500g, 400g lean beef mince and 100g pork mice
finely chop flat leaf parsley (a handfull)
finely chop thyme (about a quarter of the parsley)
3-4 pinches of ground rock salt
1 pinch of ground black pepper
mix the meat, hearbs, salt and pepper and make them into balls (size is up to you...mine are about the size of a ping pong ball)
Put them in a pan with a bit of olive oil and fry them for about 5 minutes, just to cook the outside and get a little colour, and release the oils in the meat. Then put the meat to the side.
The Sauce:
crush and roughly chop up about 5-6 cloves of garlic (thats a lot, so you can do less if you want)
finely chop half a white onion (or 1 small one - the less garlic you do the more onion you should do)
finely chop 1-2 red chillies, no seeds
a bottle of Passata (500ml - 700ml depending on how you want the consistency of the sauce)
finely dice 2-3 fresh tomatoes.
First fry off the onions and the garlic with a little oil till they start browing, then add the chilli and a teaspoon of butter...make sure you dont burn the butter so adjust the heat to compensate. Once all three have been fried for a few minutes and you can smell the chilli, add the fresh tomatoes and stir till the tomatoes juices are absorbed a little...finally add the Passata and 2-3 dried sage leaves.
Leave the sauce on low heat for about 20minutes, then add the meatballs with all the oil. If the oil is too much, then just add a couple of spoons...you want the flavour not the oil.
Leave this mixture on very low heat for about 3-4hours with a lid...longer if you can. Or, you can even put in the over, which turns out even better.
The idea is that by the end you should get a dense thick sauce that has had time to develop. If its too thick, you can always add a few spoon of the Pasta water.
For Pasta, with this sauce I prefer something like the big Tubes, or Seashells.
I usually make this on a Sunday if we are home all day, start at about midday, and then we have it for dinner that night.
Sat Aug 15, 2015 2:39 pm
fuck update: will post drink recipes when sober....
Tue Aug 18, 2015 5:49 pm
What do you guys do with the pulp left over after you strain your hot sauce? I have maybe 1/3 cup of it and I don't want it to go to waste.
I made
.25 lbs scotch bonnets
3 garlic cloves
a couple strips of red bell pepper
a pinch of Jamaican allspice
a little salt
a little palm sugar
buncha apple cider vinegar
Tue Aug 18, 2015 6:26 pm
Pork + slow cooker with that!
Tue Aug 18, 2015 6:33 pm
that is an extremely excellent idea