http://goonswithspoons.com/w/api.php?action=feedcontributions&user=Djarum&feedformat=atomGoonsWithSpoons - User contributions [en]2024-03-29T05:49:25ZUser contributionsMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=File:Barbecue28.jpg&diff=4975File:Barbecue28.jpg2006-09-16T05:34:20Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue27.jpg&diff=4974File:Barbecue27.jpg2006-09-16T05:34:08Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue26.jpg&diff=4973File:Barbecue26.jpg2006-09-16T05:33:56Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Temps.png&diff=4972File:Temps.png2006-09-16T05:33:42Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue25.jpg&diff=4971File:Barbecue25.jpg2006-09-16T05:33:31Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue24.jpg&diff=4970File:Barbecue24.jpg2006-09-16T05:33:12Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue23.jpg&diff=4969File:Barbecue23.jpg2006-09-16T05:33:01Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue22.jpg&diff=4968File:Barbecue22.jpg2006-09-16T05:32:50Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue21.jpg&diff=4967File:Barbecue21.jpg2006-09-16T05:32:37Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue20.jpg&diff=4966File:Barbecue20.jpg2006-09-16T05:32:23Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue19.jpg&diff=4965File:Barbecue19.jpg2006-09-16T05:32:10Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue17.jpg&diff=4964File:Barbecue17.jpg2006-09-16T05:31:59Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue15.jpg&diff=4963File:Barbecue15.jpg2006-09-16T05:31:46Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue14.jpg&diff=4962File:Barbecue14.jpg2006-09-16T05:31:31Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue12.jpg&diff=4961File:Barbecue12.jpg2006-09-16T05:31:18Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue11.jpg&diff=4960File:Barbecue11.jpg2006-09-16T05:31:03Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue10.jpg&diff=4959File:Barbecue10.jpg2006-09-16T05:30:50Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue9.jpg&diff=4958File:Barbecue9.jpg2006-09-16T05:30:38Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue8.jpg&diff=4957File:Barbecue8.jpg2006-09-16T05:30:25Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue13.jpg&diff=4956File:Barbecue13.jpg2006-09-16T05:30:13Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue7.jpg&diff=4955File:Barbecue7.jpg2006-09-16T05:29:54Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue6.jpg&diff=4954File:Barbecue6.jpg2006-09-16T05:29:43Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue5.jpg&diff=4953File:Barbecue5.jpg2006-09-16T05:29:32Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue4.jpg&diff=4952File:Barbecue4.jpg2006-09-16T05:29:19Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue3.jpg&diff=4951File:Barbecue3.jpg2006-09-16T05:29:00Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue2.jpg&diff=4950File:Barbecue2.jpg2006-09-16T05:28:46Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Barbecue1.jpg&diff=4949File:Barbecue1.jpg2006-09-16T05:28:31Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=Barbecue_Beef_Brisket_by_RandyF&diff=4948Barbecue Beef Brisket by RandyF2006-09-16T05:26:57Z<p>Djarum: </p>
<hr />
<div>Submitted by: RandyF Uploaded by: [[:User:Djarum|Djarum]]<br />
<br />
''This article is missing some original photos''<br />
<br />
Yesterday I barbecued a whole Beef Brisket, and I know you guy's would like to see the whole process. Quite a bit of this I am still learning, myself, so things may not be as orthodox as some hard-core barbecue folks may say. In fact, I've learned most of the basics from a few ex-co-workers that compete in competitions up here around the northwest (www.pnwba.com for more info). After hanging around the competitions, I realized how it was worth the wait for low-and-slow barbecue.<br />
<br />
So, here is the process I used for my brisket:<br />
<br />
The day before, picked up a cryopack of a 9.75lb untrimmed brisket. This was about $1.30 a pound, so a nice cheap cut of meat (that's the heart of barbecue: making the shitty cuts taste great):<br />
<br />
[[Image:Barbecue1.jpg]]<br />
<br />
Out of the package. Now we start cutting away on this sucker:<br />
<br />
[[Image:Barbecue2.jpg]]<br />
<br />
Here: http://www.virtualweberbullet.com/brisketselect.html is a good resource to Brisket. I should have followed it more closely, but what the hell, it worked out. Quite a bit of fat comes off, and a bit of meat came off (that my dog loves me for):<br />
<br />
[[Image:Barbecue3.jpg]]<br />
<br />
Here's the other side:<br />
<br />
[[Image:Barbecue4.jpg]]<br />
<br />
Next up, the '''mustard!''' Mustard, you say?! Why I never!<br />
<br />
<br />
Yeah, slather it in that shit... Get a nice thin coat on both sides. The acid in the mustard helps start to break down the connective tissue and overall it gives us a nice base to put the rub on. I guess the rub overall is a semi-wet rub once you add the mustard, come to think of it.<br />
<br />
[[Image:Barbecue5.jpg]]<br />
<br />
I had just enough dry rub left over from my last batch to give it a decent coat (all sides!). Then I wrapped the whole thing up and into the fridge it went overnight.<br />
<br />
[[Image:Barbecue6.jpg]]<br />
<br />
''NEXT MORNING''<br />
<br />
At about 8AM, I was up getting the cooker going. Here's the base of my Weber Bullet:<br />
<br />
[[Image:Barbecue7.jpg]]<br />
<br />
... and the middle and top sections.<br />
<br />
[[Image:Barbecue13.jpg]]<br />
<br />
First, I filled the coal-ring with about half-way with Kingsford (regular, for the love of god, not match-light!), and then laid down a layer of mesquite chips. Don't bother soaking the chips, there's not enough air-flow for them to combust in this kind of cooker:<br />
<br />
[[Image:Barbecue8.jpg]]<br />
<br />
Then I filled, and piled on, as much more charcoal as I could before the ring overflowed. At this point, I pulled as much charcoal back out to fill my chimney starter.<br />
<br />
[[Image:Barbecue9.jpg]]<br />
<br />
Anyone who works with charcoal, even if it is just grilling burgers after work, should have a chimney starter. It's the fastest, most effective way to get coals evenly started. I use chunks of firestarter (which is just basically parifin wax and sawdust, like a sticky Duralog) ignitied by my kitchen torch to get things going.<br />
<br />
[[Image:Barbecue10.jpg]]<br />
<br />
Starter lit, then the chimney goes over the top of it:<br />
<br />
[[Image:Barbecue11.jpg]]<br />
<br />
Now, we have a bit of work to do while the coals get lit, so get busy! Start by making a nice even crater in the middle of your coals. This will make it more manageable when you pour in the hot ones.<br />
<br />
[[Image:Barbecue12.jpg]]<br />
<br />
Back inside, we've have the brisket out of the fridge since we woke up (haven't we?).<br />
<br />
''Image Missing''<br />
<br />
Now, for the second coat of rub. I was out of rub, so I made some more. I'm not picky on my rub, and I'm by no means exact. My rub is roughly: 2 parts ground coriander, 2 parts ground black pepper, one part granulated onion, one part granulated garlic, what dry mustard I had in the cupboard, and about a tablespoon of 95k-scoville Cayenne Pepper powder (this stuff makes me sneeze to all fuck when I open it), and...<br />
<br />
[[Image:Barbecue14.jpg]]<br />
<br />
...2 parts hungarian paprika. Notice I said NO SALT. I learned from Alton to leave the salt out and add it on it's own for more control. Sometimes with rubs you want more flavor but you end up over-salting instead. So, before you add your dry-rub, salt the meat first. DON'T salt it the night before, it will pull out too much juice.<br />
<br />
[[Image:Barbecue15.jpg]]<br />
<br />
Wisk that shit all together:<br />
<br />
''Image Missing''<br />
<br />
Here's the brisket from last night:<br />
<br />
[[Image:Barbecue17.jpg]]<br />
<br />
Now, since this is still like 8:30am, we have our coffee handy, not a beer. (And my new OneButan with a condom over the keys because I'm a fucking mess in the kitchen!)<br />
<br />
''Image Missing''<br />
<br />
So, here we see the brisket with a nice thick layer of rub. Also, I've placed my probe thermometer in to the thickest part of the meat towards the middle of the rack. The smoker thermometer sits at meat-level clipped to the rack.<br />
<br />
[[Image:Barbecue19.jpg]]<br />
<br />
Now for more smoke. Start by folding up a foil pouch with one end open:<br />
<br />
[[Image:Barbecue20.jpg]]<br />
<br />
Fill the pouch with about 1/2 cup of smoke pellets (I actually used the mesquite chips here, and it did not work as well as I hoped. I usually use pellets, so I did not know what the fuck.)Close up the packet tightly, and add two SMALL holes in the top of the packet. We don't want the insides to combust, we just want it's tasty-tasty smoke to escape.<br />
<br />
''Image Missing''<br />
<br />
Now, get yourself a gallon of water in a long-necked watering can, and bring everything outside to the cooker.<br />
<br />
''Image Missing''<br />
<br />
The coals should be ready by now, so dump them into the crater that you made in the other coals.<br />
<br />
''Image Missing''<br />
<br />
Put the middle section onto the cooker, and put your meat on the top rack. Use the watering can to fill the water pan with the water.<br />
<br />
[[Image:Barbecue21.jpg]]<br />
<br />
Now, stick that smoke packet right on top of the coals (pierced side up):<br />
<br />
[[Image:Barbecue22.jpg]]<br />
<br />
And close the cooker up. Start the bottom vents at about 50%, and the top vent wide-open.<br />
<br />
[[Image:Barbecue23.jpg]]<br />
<br />
Now for temp monitoring. I managed to snag this temp gauge instrument at the last place I worked when I got laid off. It has ethernet on it, but the IT guy there fucked up the subnet and I don't have the password, so I have not been able to set that up for logging yet, so I have to do it by hand.<br />
<br />
[[Image:Barbecue24.jpg]]<br />
<br />
This reads off of a K-Type thermoprobe that I drilled into the top of the cooker:<br />
<br />
[[Image:Barbecue25.jpg]]<br />
<br />
'''NOW WE WAIT LONG TIME.'''<br />
Ideally, you want to keep the cooker at 225degF. I was running a bit hot for most of the process, between 260-280. As long as you keep it under 300 you should be fine. The lower you can cook it, the slower the connective tissue will break down, and the less moisture will escape.<br />
<br />
[[Image:temps.png]]<br />
<br />
I'm pretty bad about putting in the last couple of readings. As you can see it started to top off at 200degF. Now, after I opened it up (at about 4:30pm), I used my digital quick-read thermometer and it was only at 190degF. So, I need a new remote thermometer, because that one is hosed. The brisket stayed on until about 5pm, then I pulled it off and let it rest under a light foil cover.<br />
<br />
Here's a graph, and some other BS that my excel sheet does for this '''(GEEK)'''.<br />
<br />
''Image Missing''<br />
<br />
Every hour for the first 3 hours, open the side door and pull out the spent smoke packet and replace it with a fresh one. Ideally they should smoke enough that your neighbors call the fire department, especially the pellets, they smoke like mad. And another thing: '''If I see you fucking lift the lid, I will cut you within an inch of your life!''' Don't look. Just don't do it. That's why you have remote thermometers, fuckers! Every time you lift the lid on a cooker like this, add 15 minutes to the effective cooking time. If you keep peeking at the meat, your dinner's going to be an hour late and your guests will hate you (or you'll have to pull it off early for check-in and the judges will dock you because it pulls like shoe leather). Trust me, the meat is doing fine in there, really.<br />
<br />
<br />
8 hours later, this is the meteorite that comes out of the cooker:<br />
<br />
[[Image:Barbecue26.jpg]]<br />
<br />
You can see here where I could not help snacking on the corner of it. The meat just pulls off like butter. The red you see is the "Smoke Ring" which is the holy grail of competition barbecue. The deeper the smoke ring, the bigger your BBQPenis.<br />
<br />
[[Image:Barbecue27.jpg]]<br />
<br />
Here's the Point end sliced (I sliced it the wrong way, but who cares, it was tender enough not to matter):<br />
<br />
''Image Missing''<br />
<br />
... and the Flat end. I need to Photoshop a bigger smoke ring on these so that you guys will be more impressed (actually, I just need to color-balance so you can see the ring that is there).<br />
<br />
''Image Missing''<br />
<br />
The final product. A pile of that sliced brisket on a toasted french roll, side of coleslaw (or just throw the coleslaw on the sandwich, if that suits you). I grabbed a bottle of Stubb's Original this time around, and it actually turned out to complement the meat well. Serve with your favorite beer, my personal favorite is currently Clausthauller fake-beer (N/A LOL).<br />
<br />
[[Image:Barbecue28.jpg]]<br />
<br />
[[Category:BBQ]]<br />
[[Category:Beef]]<br />
[[Category:Dinner]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf9.jpg&diff=4947File:Sf9.jpg2006-09-16T04:57:49Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf8.jpg&diff=4946File:Sf8.jpg2006-09-16T04:57:34Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf7.jpg&diff=4945File:Sf7.jpg2006-09-16T04:57:19Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf6.jpg&diff=4944File:Sf6.jpg2006-09-16T04:57:05Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf5.jpg&diff=4943File:Sf5.jpg2006-09-16T04:56:51Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf4.jpg&diff=4942File:Sf4.jpg2006-09-16T04:56:37Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf3.jpg&diff=4941File:Sf3.jpg2006-09-16T04:56:21Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf2.jpg&diff=4940File:Sf2.jpg2006-09-16T04:56:03Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Sf1.jpg&diff=4939File:Sf1.jpg2006-09-16T04:55:01Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=Asian_Style_Honey_Vegetable_Stir_Fry&diff=4938Asian Style Honey Vegetable Stir Fry2006-09-16T04:54:43Z<p>Djarum: </p>
<hr />
<div>Submitted by Loosenukes Uploaded by [[:User:Djarum|Djarum]]<br />
<br />
Tonight me and the lady friend made stir fry. Follow me along this path of boldness and danger; adventure and saucy-ness. You'll need:<br />
<br />
1/4 cup honey<br />
1/4 cup prepared stir-fry sauce<br />
1/4 to 1/2 tsp crushed red pepper flake<br />
4 tsps vegetable oil<br />
2 cups small broccoli floret<br />
2 cups mushroom<br />
1 small onion, cut into wedges and separated<br />
1 medium carrot, cut diagonally<br />
<br />
Plus we added a package of boneless rib-cut beef, but you can add chicken or whatever else you'd like.<br />
<br />
[[Image:sf1.jpg]]<br />
<br />
First, we made the honey-asian sauce. You can buy any type of premade stir fry sauce you want - we just went with original. Mix that 1/4 cup in with 1/4 cup of honeyand then sprinkle crushed red pepper flake into the mixture; stir to mix all the parts up together.<br />
<br />
[[Image:sf2.jpg]]<br />
<br />
Next we should've sliced up the vegetables, but Nicole decided to throw the dozen roses I bought her onto the floor.<br />
<br />
[[Image:sf3.jpg]]<br />
<br />
My shattered love life aside, next you chop up all the vegetables to your hearts content. The recipe calls for only 2 cups of each, but that's a REALLY small amount, so just do whatever you feel like and depending on how many people you're feeding. We made about 4 cups of each and we fed 4 people comfortably.<br />
<br />
[[Image:sf4.jpg]]<br />
<br />
At this point we separated the process - cooking the vegetables first and then deciding to cook the meat last, which worked out perfect. So throw all the chopped up veggies into a wok and then add olive oil, salt, and garlic powder [nicole's secret seasoning mix].<br />
<br />
[[Image:sf5.jpg]]<br />
<br />
She sure can shake it.<br />
<br />
Then tenderize the meat the same way. Mmm, nicole's hands all over my meat...<br />
<br />
[[Image:sf6.jpg]]<br />
<br />
We chopped the meat horizontally into smaller pieces that are easier to pick at and chew with the rest of the stir fry.<br />
<br />
Now you can quickly cook the meat by itself in another dish while letting the already cooked vegetables have a rest. After the meat is cooked to your taste, add it all together. OOOH ACTION SHOT.<br />
<br />
[[Image:sf7.jpg]]<br />
<br />
Yea, that's right, keep stirring.<br />
<br />
[[Image:sf8.jpg]]<br />
<br />
Ah, the final product.<br />
<br />
[[Image:sf9.jpg]]<br />
<br />
We made some cous cous as a side dish and I ate the dish with a ginger ale whilst Nicole had a water. Both pleased the palate equally. I hope you enjoyed the pictures (maybe I'll post funny ones tomorrow) and this meal that can be made for $16.25.<br />
[[Category:Dinner]]<br />
[[Category:Vegetarian]]<br />
[[Category:Vegetables]]<br />
[[Category:Chinese]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=Zesty_Shrimp_with_Pasta&diff=4937Zesty Shrimp with Pasta2006-09-16T02:28:04Z<p>Djarum: </p>
<hr />
<div>Submitted by Vorbis Uploaded by [[:User:Djarum|Djarum]]<br />
<br />
Hello! I'm going to show you how I make this dish, whose name I am not aware of, so I am calling it zesty shrimp pasta. This is an easy dish to make, if you take the simple route (which I will show you, because I am lazy and cheap). We'll be making two servings of it. What you will need to go to the store for:<br />
<br />
6 to 8 oz. medium sized shrimp.<br />
<br />
Enough fettucini for two people<br />
<br />
1/2 Tomato<br />
<br />
A handful of diced onion<br />
<br />
Mushrooms*<br />
<br />
Pepper Strips (you can use fresh or frozen. If you use fresh, you want a yellow, red, and green)<br />
<br />
Olive Oil<br />
<br />
Spaghetti Sauce<br />
<br />
Cayanne Pepper*<br />
<br />
Garlic Powder<br />
<br />
Whatever other crap you want to sprinkle on. I added some cilantro because it was in the cabinet. Be creative.<br />
<br />
* - optional, but recommended<br />
<br />
<br />
<br />
The shrimp is pretty expensive, even that little. If you want to get something cheaper (I used cocktail shrimp here, because I got them for really cheap), go ahead. Fresh, de-tailed shrimp is the my favorite to get, but frozen, pre-cooked tailed shrimp is the cheapest.<br />
<br />
I highly recommend using store bought spaghetti sauce for this because you don't need a whole lot and really, it's just more expensive and more trouble than it's worth to make your own.<br />
<br />
Fresh peppers are recommended, but hey, a buck for a pound and a half of frozen ones. Can't beat that.<br />
<br />
We'll start by cutting off the tails of the shrimp and dicing the veggies. Use quantities that you prefer, there isn't really a "good" amount. A handful and a half of mushrooms, a handful of onion, and a half of a tomato are my measurements. If you're using fresh peppers, go ahead and do those now. Wash those mushrooms, while you're at it.<br />
<br />
<br />
<br />
Now boil a pot of water and toss in the fettucini, then lower the heat to medium. If you want to make life easy, break the fettucini in half first, because it's easier to cook that way if you don't have a large pot. Otherwise, just push it down when it gets soft enough.<br />
<br />
Also, lightly coat your largest pan/skillet with the olive oil, heat it over medium-high and toss in the shrimp. If you have uncooked shrimp, wait until it's opaque and orange here. Don't overcook them because they'll be in the pan a long time.<br />
<br />
<br />
And this is what a delicious properly cooked shrimp looks like:<br />
<br />
<br />
When your shrimp is cooked or near enough, DRAIN THE PAN, dump in some more olive oil, and toss in the tomato, onion, and mushrooms. Coat them with your desired spices, but do NOT put in more than a tiny bit of garlic. It really doesn't taste good in large quantities here. I load up on Cayanne, because I like that stuff.<br />
<br />
<br />
Turn the heat up to medium/high, spread the oil and spices around a bit and you should have something looking about like this after a few minutes (don't do this for more than two or three minutes):<br />
<br />
<br />
Now add in your peppers:<br />
<br />
<br />
Do the same thing to the peppers, too. You add these in later so they're not quite so cooked as the other veggies:<br />
<br />
<br />
Drain the pan after a minute or two, and move aside the vegetables and shrimp. Put a little bit more oil (yeah, I know) on the empty half and toss your FULLY COOKED fettucini in. If your fettucini is still cooking at this point, just drain the pan and set it aside, don't put it back on the burner and wait for the pasta to finish.<br />
<br />
<br />
Spend a minute or so cooking the fettucini in the oil (stir it up a bit) before mixing it with the other stuff in the pan.<br />
<br />
<br />
Now add in your sauce and mix that in. Don't cook any more, this is just to evenly distribute the sauce and warm it up.<br />
<br />
<br />
<br />
And you're done!<br />
<br />
<br />
And cleanup is only a few dishes, too. For leftovers, don't microwave it because that makes it taste like crap. Just warm it on the oven.<br />
<br />
And if anyone knows what this is supposed to be called, let me know.<br />
<br />
[[Category:Pasta]]<br />
[[Category:Seafood]]<br />
[[Category:Dinner]]<br />
[[Category:Main_Course]]<br />
[[Category:Shrimp]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=Zesty_Shrimp_with_Pasta&diff=4936Zesty Shrimp with Pasta2006-09-16T02:25:52Z<p>Djarum: </p>
<hr />
<div>Submitted by Vorbis Uploaded by [[:User:Djarum|Djarum]]<br />
<br />
Hello! I'm going to show you how I make this dish, whose name I am not aware of, so I am calling it zesty shrimp pasta. This is an easy dish to make, if you take the simple route (which I will show you, because I am lazy and cheap). We'll be making two servings of it. What you will need to go to the store for:<br />
<br />
6 to 8 oz. medium sized shrimp.<br />
Enough fettucini for two people<br />
1/2 Tomato<br />
A handful of diced onion<br />
Mushrooms*<br />
Pepper Strips (you can use fresh or frozen. If you use fresh, you want a yellow, red, and green)<br />
Olive Oil<br />
Spaghetti Sauce<br />
Cayanne Pepper*<br />
Garlic Powder<br />
Whatever other crap you want to sprinkle on. I added some cilantro because it was in the cabinet. Be creative.<br />
<br />
* - optional, but recommended<br />
<br />
<br />
<br />
The shrimp is pretty expensive, even that little. If you want to get something cheaper (I used cocktail shrimp here, because I got them for really cheap), go ahead. Fresh, de-tailed shrimp is the my favorite to get, but frozen, pre-cooked tailed shrimp is the cheapest.<br />
<br />
I highly recommend using store bought spaghetti sauce for this because you don't need a whole lot and really, it's just more expensive and more trouble than it's worth to make your own.<br />
<br />
Fresh peppers are recommended, but hey, a buck for a pound and a half of frozen ones. Can't beat that.<br />
<br />
We'll start by cutting off the tails of the shrimp and dicing the veggies. Use quantities that you prefer, there isn't really a "good" amount. A handful and a half of mushrooms, a handful of onion, and a half of a tomato are my measurements. If you're using fresh peppers, go ahead and do those now. Wash those mushrooms, while you're at it.<br />
<br />
<br />
<br />
Now boil a pot of water and toss in the fettucini, then lower the heat to medium. If you want to make life easy, break the fettucini in half first, because it's easier to cook that way if you don't have a large pot. Otherwise, just push it down when it gets soft enough.<br />
<br />
Also, lightly coat your largest pan/skillet with the olive oil, heat it over medium-high and toss in the shrimp. If you have uncooked shrimp, wait until it's opaque and orange here. Don't overcook them because they'll be in the pan a long time.<br />
<br />
<br />
And this is what a delicious properly cooked shrimp looks like:<br />
<br />
<br />
When your shrimp is cooked or near enough, DRAIN THE PAN, dump in some more olive oil, and toss in the tomato, onion, and mushrooms. Coat them with your desired spices, but do NOT put in more than a tiny bit of garlic. It really doesn't taste good in large quantities here. I load up on Cayanne, because I like that stuff.<br />
<br />
<br />
Turn the heat up to medium/high, spread the oil and spices around a bit and you should have something looking about like this after a few minutes (don't do this for more than two or three minutes):<br />
<br />
<br />
Now add in your peppers:<br />
<br />
<br />
Do the same thing to the peppers, too. You add these in later so they're not quite so cooked as the other veggies:<br />
<br />
<br />
Drain the pan after a minute or two, and move aside the vegetables and shrimp. Put a little bit more oil (yeah, I know) on the empty half and toss your FULLY COOKED fettucini in. If your fettucini is still cooking at this point, just drain the pan and set it aside, don't put it back on the burner and wait for the pasta to finish.<br />
<br />
<br />
Spend a minute or so cooking the fettucini in the oil (stir it up a bit) before mixing it with the other stuff in the pan.<br />
<br />
<br />
Now add in your sauce and mix that in. Don't cook any more, this is just to evenly distribute the sauce and warm it up.<br />
<br />
<br />
<br />
And you're done!<br />
<br />
<br />
And cleanup is only a few dishes, too. For leftovers, don't microwave it because that makes it taste like crap. Just warm it on the oven.<br />
<br />
And if anyone knows what this is supposed to be called, let me know.<br />
<br />
[[Category:Pasta]]<br />
[[Category:Seafood]]<br />
[[Category:Dinner]]<br />
[[Category:Main_Course]]<br />
[[Category:Shrimp]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=BBQ_Chicken_Salad&diff=4935BBQ Chicken Salad2006-09-16T02:22:26Z<p>Djarum: </p>
<hr />
<div>Submitted by Crackatastic Uploaded by [[:User:Djarum|Djarum]]<br />
<br />
The Heat Wave is upon us! Although using a grill this time of year is nice, it's also a good time to sit back and have some colder food now and then. This is no different.<br />
<br />
I can't remember where we got this recipe, but it's a great lunch for hot days [/Martha Stewart] You can be liberal with the ingredients, so I'll just give it all away.<br />
<br />
[[Image:BBQ1.jpg]]<br />
<br />
Chopped, cooked chicken (Leftovers work WONDERS here, but if you have to, just buy the pre-cooked strips)<br />
BBQ Sauce, own preference<br />
Romaine lettuce, chopped and washed<br />
Cooked Pasta (preferrably farfalle or penne)<br />
"Candied" pecans (I'll get to this in a sec)<br />
Crumbled gorgonzola cheese<br />
Red grapes, washed<br />
Poppyseed salad dressing<br />
<br />
'''PRE-PRE-SETUP''' (Got no pics, didn't think to take any with the last batch)<br />
<br />
The Candied Pecans- you can usually buy these at grocery stores, or use pralines, but around here, we like to make our own. It's quick and simple, but they take a day or two to cool.<br />
<br />
4 cups pecans<br />
1/2 cup orange juice<br />
1 cup packed brown sugar<br />
<br />
Preheat the oven to 350F, then mix the brown sugar and orange juice to a consistent matter, then pour in the pecans and goat them equally. Line a baking sheet with aluminum foil, spray, and spread out the pecans. Bake for 10-15 minutes, but (THIS IS THE IMPORTANT PART) stir them around every 3 minutes or so to prevent the sugar from burning. Then lay out and let cool.<br />
<br />
'''SETUP'''<br />
<br />
-First, wash your lettuce and grapes, and start some water for the pasta.<br />
-Second, place your chicken in a bowl and pour on the BBQ sauce. You only want to coat the chicken, not drown it. Plus, the leftover chicken we used was already barbecued, so we didn't use much here as is. When it's evenly coated, nuke the stuff for 30-45 seconds to get the chill off<br />
[[Image:BBQ2.jpg]]<br />
<br />
[[Image:BBQ3.jpg]]<br />
<br />
-Third, by now, your water should be ready, so toss in the pasta and get that shit cooked to al dente. Then strain and set aside<br />
<br />
'''THE PILE-UP'''<br />
<br />
(Don't mind the fruity tablecloth and random clutter- this isn't my place, and sorry bout the blur, I didn't get my Valium fix)<br />
<br />
Now for the fun part. I would normally say just pile on what you want, but there's an order to this. So follow my lead and pile on like so:<br />
<br />
1) The Lettuce<br />
<br />
[[Image:BBQ4.jpg]]<br />
<br />
2) The Pasta<br />
<br />
[[Image:BBQ5.jpg]]<br />
<br />
3) The Chicken<br />
<br />
[[Image:BBQ6.jpg]]<br />
<br />
4) The Grapes<br />
<br />
[[Image:BBQ7.jpg]]<br />
<br />
5) The Dressing<br />
<br />
[[Image:BBQ8.jpg]]<br />
<br />
6) The Cheese (not pictured, because I hate that crap)<br />
7) Top it off with the Pecans<br />
<br />
[[Image:BBQ9.jpg]]<br />
<br />
Simple enough, m i rite? With the difersity of the items, you get a blend of flavors with every bite, and more often than not, it's pretty good (except for the cheese, fuck I hate that stuff)<br />
<br />
Finally, you may grab a brew and your [[Image:fork.png]] and DIG IN [[Image:chef.gif]]<br />
<br />
[[Category:BBQ]]<br />
[[Category:Salad]]<br />
[[Category:Chicken]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=BBQ_Chicken_Salad&diff=4934BBQ Chicken Salad2006-09-16T02:21:37Z<p>Djarum: </p>
<hr />
<div>Submitted by Crackatastic Uploaded by [[:User:Djarum|Djarum]]<br />
<br />
The Heat Wave is upon us! Although using a grill this time of year is nice, it's also a good time to sit back and have some colder food now and then. This is no different.<br />
<br />
I can't remember where we got this recipe, but it's a great lunch for hot days [/Martha Stewart] You can be liberal with the ingredients, so I'll just give it all away.<br />
<br />
[[Image:BBQ1.jpg]]<br />
<br />
Chopped, cooked chicken (Leftovers work WONDERS here, but if you have to, just buy the pre-cooked strips)<br />
BBQ Sauce, own preference<br />
Romaine lettuce, chopped and washed<br />
Cooked Pasta (preferrably farfalle or penne)<br />
"Candied" pecans (I'll get to this in a sec)<br />
Crumbled gorgonzola cheese<br />
Red grapes, washed<br />
Poppyseed salad dressing<br />
<br />
'''PRE-PRE-SETUP''' (Got no pics, didn't think to take any with the last batch)<br />
<br />
The Candied Pecans- you can usually buy these at grocery stores, or use pralines, but around here, we like to make our own. It's quick and simple, but they take a day or two to cool.<br />
<br />
4 cups pecans<br />
1/2 cup orange juice<br />
1 cup packed brown sugar<br />
<br />
Preheat the oven to 350F, then mix the brown sugar and orange juice to a consistent matter, then pour in the pecans and goat them equally. Line a baking sheet with aluminum foil, spray, and spread out the pecans. Bake for 10-15 minutes, but (THIS IS THE IMPORTANT PART) stir them around every 3 minutes or so to prevent the sugar from burning. Then lay out and let cool.<br />
<br />
'''SETUP'''<br />
<br />
-First, wash your lettuce and grapes, and start some water for the pasta.<br />
-Second, place your chicken in a bowl and pour on the BBQ sauce. You only want to coat the chicken, not drown it. Plus, the leftover chicken we used was already barbecued, so we didn't use much here as is. When it's evenly coated, nuke the stuff for 30-45 seconds to get the chill off<br />
[[Image:BBQ2.jpg]]<br />
[[Image:BBQ3.jpg]]<br />
<br />
-Third, by now, your water should be ready, so toss in the pasta and get that shit cooked to al dente. Then strain and set aside<br />
<br />
'''THE PILE-UP'''<br />
<br />
(Don't mind the fruity tablecloth and random clutter- this isn't my place, and sorry bout the blur, I didn't get my Valium fix)<br />
<br />
Now for the fun part. I would normally say just pile on what you want, but there's an order to this. So follow my lead and pile on like so:<br />
<br />
1) The Lettuce<br />
[[Image:BBQ4.jpg]]<br />
<br />
2) The Pasta<br />
[[Image:BBQ5.jpg]]<br />
<br />
3) The Chicken<br />
[[Image:BBQ6.jpg]]<br />
<br />
4) The Grapes<br />
[[Image:BBQ7.jpg]]<br />
<br />
5) The Dressing<br />
[[Image:BBQ8.jpg]]<br />
<br />
6) The Cheese (not pictured, because I hate that crap)<br />
7) Top it off with the Pecans<br />
[[Image:BBQ9.jpg]]<br />
<br />
Simple enough, m i rite? With the difersity of the items, you get a blend of flavors with every bite, and more often than not, it's pretty good (except for the cheese, fuck I hate that stuff)<br />
<br />
Finally, you may grab a brew and your [[Image:fork.gif]] and DIG IN [[Image:chef.gif]]<br />
<br />
[[Category:BBQ]]<br />
[[Category:Salad]]<br />
[[Category:Chicken]]</div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Chef.gif&diff=4933File:Chef.gif2006-09-16T02:20:19Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:Fork.png&diff=4932File:Fork.png2006-09-16T02:20:04Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ9.jpg&diff=4931File:BBQ9.jpg2006-09-16T02:19:36Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ8.jpg&diff=4930File:BBQ8.jpg2006-09-16T02:19:10Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ7.jpg&diff=4929File:BBQ7.jpg2006-09-16T02:18:46Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ6.jpg&diff=4928File:BBQ6.jpg2006-09-16T02:18:30Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ5.jpg&diff=4927File:BBQ5.jpg2006-09-16T02:18:12Z<p>Djarum: </p>
<hr />
<div></div>Djarumhttp://goonswithspoons.com/w/index.php?title=File:BBQ4.jpg&diff=4926File:BBQ4.jpg2006-09-16T02:17:52Z<p>Djarum: </p>
<hr />
<div></div>Djarum