die_monster: (when life gives you gators)
WOO. Tonight I made eggrolls. AND crab rangoons. It was bitchin' /awesome/. And they taste...well, chinese restaurant authentic, anyway. Which is more than good enough for me! So, for posterity, I'm writing up the ingredients and process.

Bitchinest eggrolls ever this way )
die_monster: (*thrust*)
Ok, so for anyone who was following twitter last night...shit got real. I've been having some crises, and was pretty stressed, so I determined to make myself feel better by cleaning my kitchen and then making fucking awesome tacos. Mission accomplished: the kitchen is mostly clean, I made tea and koolaid so I won't turn into a dehydrated jazzy boullion powder, and tacos...oh my god tacos. I believe I declared that "i am going to do freak nasty things to whomever invented tacos." That was /before/ I started drinking. So here is the recipe for tacos that will make you avow perversion upon people who probably don't exist. Sounds really simple, but I cannot stress enough, these tacos are pretty much the dominant species on this planet.

About six boneless skinless chicken breast strips
A lot of chili powder, cumin, pepper, minced garlic, dried cilantro, and onion powder
lime juice
a little bit of cheap beer (optional)
one avocado
one large tomato (the oblong kind?)
fresh cilantro
sour cream
ranch dressing
sprinkly cheese and other taco fixins to taste

Thaw and cut up the chicken, into itty bitty bits, because higher surface area=more flavour absorption (this is science). Sprinkle liberally with all dry spice ingredients, add to oiled skillet or any pot really. sautee a bit, add lime juice and beer, continue cooking until liquid is boiled off/absorbed and meat is appropriately cooked.

Peel and dice avocado into something sturdy, then mash it. Add shredded fresh cilantro, lime juice, sour cream and ranch, mix well, then dice in tomatoes.

Add meat and sauce and cheese to soft tortillas. Devour ravenously!

After I finished my tacos, I decided to drink and Skype with [livejournal.com profile] amare_est_esse because IT'S HER BIRTHDAY! (Yes, [livejournal.com profile] nar_kiranka this means I have microphone again. :P) Somehow I became convinced that my keyboard desperately needed cleaning, so I took it upon myself to do so, while becoming increasingly drunk (for you Donaldson fans, I was drinking, among other things, a mixture of peach soda, lime juice, soda water, and gin, for that realistic aliantha taste). This didn't end well, but it ended hilariously. I somehow only washed one key down the drain, though at the time it seemed like a lot more and I was a little panicked, and it turned out to be that useless one with like a pic of a piece of paper on it? next to the windows key? Idek. But yeah, keyboard wasn't working so hot after that, so I managed to find my old one...and promptly removed the enter key to try and clean it. I know, I know. The enter key is still missing, I'm having to use the numpad. I DID manage to put the keys back on the first keyboard without looking at the picture of a keyboard [livejournal.com profile] amare_est_esse googled for me, except the bullshit like scroll lock and pause/break, wtf is that even. I tweeted with the keys I had and didn't sweat the vowels, just as my honourable ancestors would have. I painstakingly learned the difference between 7, L, and 1. Then I spent seemingly the rest of the night making people look at Gary Busey.

Good times, good times.
die_monster: (Default)
Because people have expressed so much interest, I will attempt, as best I can, to walk LJ at large through the process, inasmuch as there is one, of making Dr Pepper Chili.

Ingredients (in order of use?):
1 package of ground turkey, this is like 1.3lbs or some shit
Lots of spices, esp. minced garlic, chili powder, white and black pepper, a bayleaf or two, a bit of sage, and dried cilantro. paprika is nice if you have it (kitchen ate mine). I use onion powder because I hate actual onions. Have cinnamon on hand, for later.
1-3 cans of Dr Pepper
1 can of tomato paste (it was a bigger one than the tiny ones. like 10oz? 12?)
Water
Can of kidney beans (the red ones?)
Can of black beans
Can of corn

Get a really big pot. Seriously, a big pot. Somehow nothing I cook ever makes less than a metric fuck-tonne. Add meat and whatever amount you like of each of the spices EXCEPT cinnamon and really you don't want too much bay because ick. Brown meat, and if the turkey is fairly lean don't bother draining.

This step is tricky. You must add Dr Pepper to the pot. It will foam a lot, and you will be tempted to drink out of the can. Try to see to it that 12-16oz makes it into the pot though. Open as many cans as necessary for this to actually happen.

Take cleaver. Stab open can of tomato paste. Try not to injure self or pets; tomato-paste spattered walls are a lost cause, however. Alternately, you could remember how can-intensive this meal is and pick up a new can opener before you start the process. Alternately, you could be a pussy. Add tomato paste to pot, reduce heat (it probably should have been on 'high' before) and add some amount of water, swished around in the tomato paste can to help get more out. Smell the proto-chili. Does it smell like spaghetti sauce? More spices. Does it smell like chili without veggies? Good job. If it smells like anything else add Worcestershire sauce, I find this fixes most problems in the kitchen. I may also have thrown some soy sauce into it, but I don't seem to have actual salt, which you might want to add or not. Simmer long enough to fuck around on Twitter for awhile.

Now it's time to stab open three more cans! You may want to reduce the heat even more while you do this because it's gonna take a fuck of a long time. Add all the red beans, most of the black ones, corn to taste, and a little bit of cinnamon. Continue cooking for long enough to wash enough dishes to eat from and get your crackers all crumbled and your fresh tomatoes chopped and your shredded cheese out of the fridge, if you're a worthwhile person. If not, do some shamanism or something, I'm not your boss. Is the chili the correct thickness, whatever that means to you? If so, put it in a bowl and eat it! If it's too watery, continue cooking it. If it's too thick, add more water and/or Dr Pepper. See above question re: correct and wash/rinse/repeat as needed.

And there you have it! Dr Pepper Chili. I promise you this is good.

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December 2012

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