Tag: hotdogoctopus

Four indispensable kitchen tools.

This is a pretty simple and straightforward entry. But here are my picks for tools that any cook should own and that which will make all your meals easier and better prepared. I’d consider them the first step to leveling up your cooking beyond boxed meals.

  • A probe thermometer.

This you can use to precisely manage temperatures of things in the oven. When cooking a steak in the oven you can make sure it comes out exactly when it’s ready.

  • A digital scale

Digital/Analog. Whatever. Just having a scale allows you to more precisely manage your ingredients and your food. The minimal amount of math required to manage flavor is made easier with the metric system.

  • An immersion blender

Finally. You can whip together the ideal scrambled eggs. That homemade dressing will never stop being a colloid.

  • An infrared thermometer

There’s nothing more annoying than putting an egg in a pan and realizing the pan isn’t hot enough. Now you have to wait and your perfect yolk is not to be. This stops that. This allows you to take easy spot temperatures. This doubles as a toy for the cat.

#0 – About Me: 14 Years

#0 – About Me: 14 Years

 
 
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In this test episode Maxwell is going to talk about his time in the military. How he got in, what he did while in, and how he feels about it now that he is out.

Simple Chicken Enchiladas

These chicken enchiladas are something that my mother has made for years and I’ve only slightly changed to align with my adult tastes. But they are easy enough and tame enough that even the most picky eaters will be pleased with your effort and you’ll not break a sweat.

Here’s what you’ll need:

  • A large casserole dish (8″ x 12″-ish)
  • A skillet and butter
  • 1 package of at least ten ‘burrito’ sized tortillas
  • 1 10oz. can of chicken breast
  • 1 10.5oz. can of cream of chicken soup
  • 18oz sour cream
  • 1 7oz. can of green diced green chiles (get the smaller can if your brood is ultra sensitive to the slightest spice)
  • 1/2 C. green onions [sliced]
  • 1/2 C. Pico De Gallo
  • 3/4 C. cheddar or colby jack cheese [grated]
  • 1/2 C. milk
  • 1/2 t. salt

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Hammy Potato Breakfast Casserole

This is a dish that my family has been making for a while as the breakfast for christmas morning. It’s an easy enough dish to do when you need it or, as I like, to do the night before then bake the next morning. Whichever you prefer I promise you that this is dish which will make everyone happy. It serves 8-10 and is hearty enough that you shouldn’t need more than a cup of coffee to rip through the gifts under the tree after.

Here’s what you’ll need to make it:

  • One large rectangular casserole dish (8″x12″ish)
  • 2lbs of hash browns (thawed) or potatoes (grated)
  • (1) 10.5oz can of cream of chicken soup
  • 1/2 C. [1 stick] of Butter (melted)
  • 2 C. of sour cream
  • 2 C. of Ham (cubed)
  • 1/2 t. of Black Pepper (crushed)
  • 1/2 C. of green onion (chopped)
  • 1.5 C. of cheddar cheese (grated)
  • 2 C. of ‘corn flake’ cereal (crushed)

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Summer Spareribs – Dr. Pepper Marinade

Well, summer’s here, and the time is right for fighting in the street boy. The question is posed as to what a poor boy can do. I postulate that instead of fighting he could make some decent spareribs with naught more than an oven and 4-24 hours. Remember, always read the entire recipe before starting and come up with a plan of attack.

What you’ll need:

Dishes

  • Baking dish
  • Saucepan

Food Stuffs

  • Pork Spareribs
  • Enough Dr. Pepper to cover them (2 Liters should be good)
  • 1C. Water
  • 1/4 C. Salt
  • 1/2 C. & 1 t. Chili powder (May need more depending on the amount of spareribs.)
  • 1 T. Oil (Vegetable, Canola, Peanut, etc.)
  • 1/2 C. Sweet Onion (Finely Chopped)
  • 5 Garlic Cloves (Minced)
  • 1/2 C. Ketchup
  • 1/4 C. Molasses
  • 2 T. Worcestershire sauce
  • 2 T. Apple Cider Vinegar

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To start out put your spareribs in the baking dish you have. Then add the salt and pour Dr. Pepper in until you’ve covered the ribs. Don’t worry about being to precise about covering them because it is likely that they will float. Just ensure that the Dr. Pepper is at a level higher than they were before you started pouring and that you have at least 1/2 C. left for the sauce. Then, cover, and place in the fridge for a minimum of 2 hours. I would suggest overnight though.

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The eggs your preacher warned you about…

Listen up my friends! It has been a while since I posted and I apologize for that.

But, I know you want more eggs in your life and you want those eggs to be naughty. Like the devil himself.

First you’re going to need something to boil your eggs in, something to mash the yolks up with, and some ingredients…

Per every three eggs you boil you’ll need:

2 T. Mayonaise

1 t. Mustard

1/8 t. Salt

Paprika to taste

but you can also have one of the following:

1/2 t. Sweet Gherkin Pickles (finely chopped)

1/2 t. Bacon (crispy, finely chopped)

1/4 t. White Wine Vinegar

(or any other slight flavor you’d like to add).

 

Perfect Boil

For the next part you need to boil your eggs. This is how:

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