http://goonswithspoons.com/w/api.php?action=feedcontributions&user=Stringent&feedformat=atomGoonsWithSpoons - User contributions [en]2024-03-28T14:56:38ZUser contributionsMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Lexington_Style_BBQ_Slaw&diff=18448Lexington Style BBQ Slaw2016-06-04T06:04:10Z<p>Stringent: </p>
<hr />
<div>This is my grandmother's recipe for Lexington NC style BBQ Slaw.<br />
<br />
==Ingredients:==<br />
*1 head of cabbage, grated<br />
*1 teaspoon of salt<br />
*1/2 teaspoon black pepper<br />
*1/2 cup (118mL) sugar<br />
*Texas Pete to taste<br />
*1/4 cup (60mL) white vinegar<br />
*1/2 cup (118mL) Heinz ketchup<br />
<br />
==Method==<br />
Add cabbage, salt, pepper and sugar to mixing bowl and mix together with your hands.<br />
<br />
Add vinegar and continue mixing.<br />
<br />
Add ketchup and Texas Pete, mix again.<br />
<br />
Adjust salt, pepper and hot sauce to taste.<br />
----<br />
<br />
[[category:BBQ]] [[category:Cabbage]] [[category:Side Dish]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Lexington_Style_BBQ_Sauce&diff=18447Lexington Style BBQ Sauce2016-06-04T06:03:29Z<p>Stringent: </p>
<hr />
<div>This is my grandmother's recipe for Lexington NC style BBQ Sauce.<br />
<br />
[[File:BBQ_Sauce.jpg]]<br />
<br />
==Ingredients:==<br />
*4 cups (946mL) white vinegar<br />
*2/3 cups (142mL) sugar<br />
*1 1/2cups (355mL) Heinz ketchup (any ketchup is fine, Heinz is best)<br />
*Juice, pulp and rinds of one lemon<br />
*1/2 stick of butter<br />
*1 teaspoon salt<br />
*Black pepper and Texas Pete to taste<br />
<br />
==Method==<br />
Mix all the ingredients and simmer 2-3 hours until desired thickness.<br />
Keeps forever so if you want to double the recipe go for it.<br />
<br />
----<br />
<br />
[[category:BBQ]] [[category:Sauces]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Lexington_Style_BBQ_Sauce&diff=18446Lexington Style BBQ Sauce2016-06-04T06:02:38Z<p>Stringent: </p>
<hr />
<div>This is my grandmother's recipe for Lexington NC style BBQ Sauce.<br />
<br />
[[File:BBQ_Sauce.jpg]]<br />
<br />
==Ingredients:==<br />
*4 cups (946mL) white vinegar<br />
*2/3 cups (142mL) sugar<br />
*1 1/2cups (355mL) Heinz ketchup (any ketchup is fine, Heinz is best)<br />
*Juice, pulp and rinds of one lemon<br />
*1/2 stick of butter<br />
*1 teaspoon salt<br />
*Black pepper and Texas Pete to taste<br />
<br />
==Method==<br />
Mix all the ingredients and simmer 2-3 hours until desired thickness.<br />
Keeps forever so if you want to double the recipe go for it.<br />
<br />
----<br />
<br />
[[category:Southern]] [[category:BBQ]] [[category:Sauces]] [[category:Condiment]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Lexington_Style_BBQ_Sauce&diff=18445Lexington Style BBQ Sauce2016-06-04T05:58:38Z<p>Stringent: Created page with "This is my grandmother's recipe for Lexington NC style BBQ Sauce. File:BBQ_Sauce.jpg ==Ingredients:== *4 cups (946mL) white vinegar *2/3 cups (142mL) sugar *1 1/2cups (3..."</p>
<hr />
<div>This is my grandmother's recipe for Lexington NC style BBQ Sauce.<br />
<br />
[[File:BBQ_Sauce.jpg]]<br />
<br />
==Ingredients:==<br />
*4 cups (946mL) white vinegar<br />
*2/3 cups (142mL) sugar<br />
*1 1/2cups (355mL) Heinz ketchup (any ketchup is fine, Heinz is best)<br />
*Juice, pulp and rinds of one lemon<br />
*1/2 stick of butter<br />
*1 teaspoon salt<br />
*Black pepper and Texas Pete to taste<br />
<br />
==Method==<br />
Mix all the ingredients and simmer 2-3 hours until desired thickness.<br />
Keeps forever so if you want to double the recipe go for it.<br />
<br />
----<br />
<br />
[[category:Southern]] [[category:BBQ]] [[category:Sauce]] [[category:Condiment]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:BBQ_Sauce.jpg&diff=18444File:BBQ Sauce.jpg2016-06-04T05:57:11Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=Lexington_Style_BBQ_Slaw&diff=18443Lexington Style BBQ Slaw2016-06-04T05:48:58Z<p>Stringent: Created page with "This is my grandmother's recipe for Lexington NC style BBQ Slaw. ==Ingredients:== *1 head of cabbage, grated *1 teaspoon of salt *1/2 teaspoon black pepper *1/2 cup (118mL) s..."</p>
<hr />
<div>This is my grandmother's recipe for Lexington NC style BBQ Slaw.<br />
<br />
==Ingredients:==<br />
*1 head of cabbage, grated<br />
*1 teaspoon of salt<br />
*1/2 teaspoon black pepper<br />
*1/2 cup (118mL) sugar<br />
*Texas Pete to taste<br />
*1/4 cup (60mL) white vinegar<br />
*1/2 cup (118mL) Heinz ketchup<br />
<br />
==Method==<br />
Add cabbage, salt, pepper and sugar to mixing bowl and mix together with your hands.<br />
<br />
Add vinegar and continue mixing.<br />
<br />
Add ketchup and Texas Pete, mix again.<br />
<br />
Adjust salt, pepper and hot sauce to taste.<br />
----<br />
<br />
[[category:Southern]] [[category:BBQ]] [[category:Slaw]] [[category:Side]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Khao_Man_Gai&diff=18442Khao Man Gai2016-05-21T02:57:57Z<p>Stringent: </p>
<hr />
<div>So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions about how to make it, checked a couple recipes online, did some trial and error, and have finally settled on this. It's definitely become one of my favourite recipes since it's easy, cheap, and fast.<br />
<br />
[[File:Chickenrice.jpg|800px|Ready to serve]]<br />
[[File:Chickenrice2.jpg|thumb|150px|Ready to stew]]<br />
[[File:Chickenrice3.jpg|thumb|150px|After stewing, skins removed]]<br />
[[File:Chickenrice5.jpg|thumb|150px|Frying skins]]<br />
[[File:Chickenrice8.jpg|thumb|150px|Broth filled to water line]]<br />
<br />
==Ingredients:==<br />
*2 boneless chicken thighs<br />
*2 cloves diced garlic<br />
*1/2 inch diced ginger<br />
*1/2 tablespoon salt<br />
*1/2 tablespoon sugar<br />
*2 cups water<br />
*2 cups uncooked rice<br />
*cilantro for garnish<br />
<br />
==Method==<br />
Add chicken, salt, sugar, garlic, ginger and water to a pressure cooker and cook at pressure for about 30 minutes. If you don't have a pressure cooker, a regular stew pot or slow cooker will work fine just extend the cooking time accordingly. 2 hours at low heat should be plenty.<br />
<br />
After stewing, remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the skins and slice in quarter inch sections. The skin can be discarded or diced and fried as a garnish.<br />
<br />
Add the rice to your rice cooker and use the leftover liquid from stewing the chicken to fill the cooker to the water line. If you don't have a rice cooker simply use whatever method you normally would, substituting the chicken broth for water. The leftover broth can be spiced and served as soup, or can be used as stock for other recipes (I like to make Japanese curry with it).<br />
<br />
Once the rice is cooked, spoon a portion onto a plate, top with chicken and, optionally, garnish with cilantro and fried skin. For sauce I generally use a sweet Thai chili sauce that is commonly available at most grocery stores, but you can make your own if you like.<br />
<br />
----<br />
<br />
[[category:Thai]] [[category:Chicken]] [[category:Rice]] [[category:Dinner]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice8.jpg&diff=18441File:Chickenrice8.jpg2016-05-21T02:45:13Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice7.jpg&diff=18440File:Chickenrice7.jpg2016-05-21T02:44:48Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice6.jpg&diff=18439File:Chickenrice6.jpg2016-05-21T02:44:23Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice5.jpg&diff=18438File:Chickenrice5.jpg2016-05-21T02:43:57Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice4.jpg&diff=18437File:Chickenrice4.jpg2016-05-21T02:43:30Z<p>Stringent: </p>
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<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice3.jpg&diff=18436File:Chickenrice3.jpg2016-05-21T02:43:02Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice2.jpg&diff=18435File:Chickenrice2.jpg2016-05-21T02:42:29Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice1.jpg&diff=18434File:Chickenrice1.jpg2016-05-21T02:41:59Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=Khao_Man_Gai&diff=18433Khao Man Gai2016-05-21T02:37:31Z<p>Stringent: </p>
<hr />
<div>So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions about how to make it, checked a couple recipes online, did some trial and error, and have finally settled on this. It's definitely become one of my favourite recipes since it's easy, cheap, and fast.<br />
<br />
[[File:Chickenrice.jpg|800px|Ready to serve]]<br />
<br />
==Ingredients:==<br />
*2 boneless chicken thighs<br />
*2 cloves diced garlic<br />
*1/2 inch diced ginger<br />
*1/2 tablespoon salt<br />
*1/2 tablespoon sugar<br />
*2 cups water<br />
*2 cups uncooked rice<br />
*cilantro for garnish<br />
<br />
==Method==<br />
Add chicken, salt, sugar, garlic, ginger and water to a pressure cooker and cook at pressure for about 30 minutes. If you don't have a pressure cooker, a regular stew pot or slow cooker will work fine just extend the cooking time accordingly. 2 hours at low heat should be plenty.<br />
<br />
After stewing, remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the skins and slice in quarter inch sections. The skin can be discarded or diced and fried as a garnish.<br />
<br />
Add the rice to your rice cooker and use the leftover liquid from stewing the chicken to fill the cooker to the water line. If you don't have a rice cooker simply use whatever method you normally would, substituting the chicken broth for water. The leftover broth can be spiced and served as soup, or can be used as stock for other recipes (I like to make Japanese curry with it).<br />
<br />
Once the rice is cooked, spoon a portion onto a plate, top with chicken and, optionally, garnish with cilantro and fried skin. For sauce I generally use a sweet Thai chili sauce that is commonly available at most grocery stores, but you can make your own if you like.<br />
<br />
----<br />
<br />
[[category:Thai]] [[category:Chicken]] [[category:Rice]] [[category:Dinner]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=File:Chickenrice.jpg&diff=18432File:Chickenrice.jpg2016-05-21T02:27:47Z<p>Stringent: </p>
<hr />
<div></div>Stringenthttp://goonswithspoons.com/w/index.php?title=Khao_Man_Gai&diff=18429Khao Man Gai2016-05-19T04:00:38Z<p>Stringent: </p>
<hr />
<div>So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions about how to make it, checked a couple recipes online, did some trial and error, and have finally settled on this. It's definitely become one of my favourite recipes since it's easy, cheap, and fast.<br />
<br />
http://i.imgur.com/L5AE9zq.jpg<br />
<br />
==Ingredients:==<br />
*2 boneless chicken thighs<br />
*2 cloves diced garlic<br />
*1/2 inch diced ginger<br />
*1/2 tablespoon salt<br />
*1/2 tablespoon sugar<br />
*2 cups water<br />
*2 cups uncooked rice<br />
*cilantro for garnish<br />
<br />
==Method==<br />
Add chicken, salt, sugar, garlic, ginger and water to a pressure cooker and cook at pressure for about 30 minutes. If you don't have a pressure cooker, a regular stew pot or slow cooker will work fine just extend the cooking time accordingly. 2 hours at low heat should be plenty.<br />
<br />
After stewing, remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the skins and slice in quarter inch sections. The skin can be discarded or diced and fried as a garnish.<br />
<br />
Add the rice to your rice cooker and use the leftover liquid from stewing the chicken to fill the cooker to the water line. If you don't have a rice cooker simply use whatever method you normally would, substituting the chicken broth for water. The leftover broth can be spiced and served as soup, or can be used as stock for other recipes (I like to make Japanese curry with it).<br />
<br />
Once the rice is cooked, spoon a portion onto a plate, top with chicken and, optionally, garnish with cilantro and fried skin. For sauce I generally use a sweet Thai chili sauce that is commonly available at most grocery stores, but you can make your own if you like.<br />
<br />
----<br />
<br />
[[category:Thai]] [[category:Chicken]] [[category:Rice]] [[category:Dinner]] [[category:Stringent's recipes]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Khao_Man_Gai&diff=18428Khao Man Gai2016-05-19T02:03:10Z<p>Stringent: </p>
<hr />
<div>So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions about how to make it, checked a couple recipes online, did some trial and error, and have finally settled on this. It's definitely become one of my favourite recipes since it's easy, cheap, and fast.<br />
<br />
http://i.imgur.com/L5AE9zq.jpg<br />
<br />
==Ingredients:==<br />
*2 boneless chicken thighs<br />
*2 cloves diced garlic<br />
*1/2 inch diced ginger<br />
*1/2 tablespoon salt<br />
*1/2 tablespoon sugar<br />
*2 cups water<br />
*2 cups uncooked rice<br />
*cilantro for garnish<br />
<br />
==Method==<br />
Add chicken, salt, sugar, garlic, ginger and water to a pressure cooker and cook at pressure for about 30 minutes. If you don't have a pressure cooker, a regular stew pot or slow cooker will work fine just extend the cooking time accordingly. 2 hours at low heat should be plenty.<br />
<br />
After stewing, remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the skins and slice in quarter inch sections. The skin can be discarded or diced and fried as a garnish.<br />
<br />
Add the rice to your rice cooker and use the leftover liquid from stewing the chicken to fill the cooker to the water line. If you don't have a rice cooker simply use whatever method you normally would, substituting the chicken broth for water. The leftover broth can be spiced and served as soup, or can be used as stock for other recipes (I like to make Japanese curry with it).<br />
<br />
Once the rice is cooked, spoon a portion onto a plate, top with chicken and, optionally, garnish with cilantro and fried skin. For sauce I generally use a sweet Thai chili sauce that is commonly available at most grocery stores, but you can make your own if you like.<br />
<br />
----<br />
<br />
[[category:Thai]] [[category:Chicken]] [[category:Rice]] [[category:Dinner]] [[category:Stringent's recipes]]<br />
Submitted by: [[:category:Stringent's recipes|Stringent]]</div>Stringenthttp://goonswithspoons.com/w/index.php?title=Khao_Man_Gai&diff=18427Khao Man Gai2016-05-19T02:01:58Z<p>Stringent: Created page with "So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions..."</p>
<hr />
<div>So there's a restaurant near work that does great Khao Man Gai, which is a Thai stewed chicken dish (better known from Singapore as Chicken Rice). I kinda had my own notions about how to make it, checked a couple recipes online, did some trial and error, and have finally settled on this. It's definitely become one of my favourite recipes since it's easy, cheap, and fast.<br />
<br />
http://i.imgur.com/L5AE9zq.jpg<br />
<br />
==Ingredients:==<br />
*2 boneless chicken thighs<br />
*2 cloves diced garlic<br />
*1/2 inch diced ginger<br />
*1/2 tablespoon salt<br />
*1/2 tablespoon sugar<br />
*2 cups water<br />
*2 cups uncooked rice<br />
*cilantro for garnish<br />
<br />
==Method==<br />
Add chicken, salt, sugar, garlic, ginger and water to a pressure cooker and cook at pressure for about 30 minutes. If you don't have a pressure cooker, a regular stew pot or slow cooker will work fine just extend the cooking time accordingly. 2 hours at low heat should be plenty.<br />
<br />
After stewing, remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the skins and slice in quarter inch sections. The skin can be discarded or diced and fried as a garnish.<br />
<br />
Add the rice to your rice cooker and use the leftover liquid from stewing the chicken to fill the cooker to the water line. If you don't have a rice cooker simply use whatever method you normally would, substituting the chicken broth for water. The leftover broth can be spiced and served as soup, or can be used as stock for other recipes (I like to make Japanese curry with it).<br />
<br />
Once the rice is cooked, spoon a portion onto a plate, top with chicken and, optionally, garnish with cilantro and fried skin. For sauce I generally use a sweet Thai chili sauce that is commonly available at most grocery stores, but you can make your own if you like.<br />
<br />
----<br />
<br />
[[category:Thai]] [[category:Chicken]] [[category:Stringent's recipes]]<br />
Submitted by: [[:category:Stringent's recipes|Stringent]]</div>Stringent