Food Pr0n!

[Amy]

Anybody want to see a picture of my rather oddly colored rice krispie treats? I used the "picked up on clearance after Christmas" pink and green marshmallows last night to make them. No? Oh, well...you would be wise not to want to see them, they are not pretty to look at...but they are still tasty

[Wizzard419]

Photo or it didn't happen.

[Amy]

Photo or it didn't happen.

We'll go with didn't happen since they are gone, and if they didn't happen, that means we didn't ingest any of the calories

[Wizzard419]

All righty, time for updates while stuff is resting.

First up, French Onion Soup, better than anything you will be served in a resturant.



I had some leftover berries and buttermilk, so I made a chocolate cake.



Steakhouse time with a NY strip and hashed browns.



Apple bread pudding with whiskey sauce



And a special today, swiss absinthe, I've found it's way better than the french stuff. I keep a fountain in the home office as well as in the "work" office, though my coworkers hate the smell of it.

[Amy]

Is absinthe the stuff that tastes like licorice? Why is it so cloudy in the glass? Nice dispenser though

[Wizzard419]

People think it tastes similar to anise or licorice, but that's the flavor of wormwood. It's cloudy in the glass because the cold water (in the dispenser) makes the natural oils, that are disolved in the alcohol, chill and it turns cloudy because they are no longer as freely flowing.

[Amy]

People think it tastes similar to anise or licorice, but that's the flavor of wormwood. It's cloudy in the glass because the cold water (in the dispenser) makes the natural oils, that are disolved in the alcohol, chill and it turns cloudy because they are no longer as freely flowing.

It looks cool ~ like liquid smoke in the glass

[jacobcary1]

Those look amazing, I Have to agree it looks like something you would buy.

[Wizzard419]

Not for sale!

I'm not sure what to call this, it's based off a partial recipie from before but I guess I will call it a "Bloody good thyme", it uses blood orange juice, thyme, mint, and whiskey.




Here we have chicken tikka masala (with chutney and raita), which is quite a popular english dish, but it is about as indian as enchiladas are mexican. Well chicken tikka itself is indian (a grilled/tandor cooked chicken skewer). One tip is that you always have to be crazy careful with time when it comes to yogurt based marinades and poultry, the latic acid will make everything tender but any longer than a few hours and you will end up with mush. Also, instead of heavy cream I used coconut cream that I made, much better than the canned stuff.

[Wizzard419]

Bonus food today, apparently I either didn't do the math right on my pto or someone didn't register in the week I was out sick with a cold but either way had to take half a day off or lose the hours.

So movie time and I made candied bacon caramel popcorn (also made most of it without the bacon )

[Amy]

Now that is something I would have to try to see what the heck it tastes like
Wish someone would force me to take a 1/2 day off

[Jacca5660]

Bonus food today, apparently I either didn't do the math right on my pto or someone didn't register in the week I was out sick with a cold but either way had to take half a day off or lose the hours.

So movie time and I made candied bacon caramel popcorn (also made most of it without the bacon )

RECIPE??

[Wizzard419]

Sure

You will need 3 quarts popped popcorn, either air popped or stove, but preferably not microwaved. Around here the hardest thing to find is just normal popping corn that isn't a ripoff and stale, so I buy mine on amazon from a place that sells Amish stuff. http://www.amazon.com/gp/browse.html?ie ... XGMA6TWTS2

1 Cup brown sugar and extra for the bacon

1/2 of a liquid sugar (any corn syrup, glucose, etc. I used agave myself)

1/2 cup butter (1 stick)

1/2 tsp salt

1/2 tsp vanilla


To do the bacon place it on a rack (or on parchment) on a sheetpan and sprinkle the top with brown sugar or maple syrup and place in a 400 degree oven for about 20 mins or until it's done. (depending on your bacon it may take more or less) Quickly drain it on paper towel to remove any extra grease and then place on a cutting board to cool (it will stick to the paper towel if you leave it too long). Chop up the candied bacon (for the bowl above it was just one piece) and set aside.

Now lower your oven to 250-300

Now (this is assuming you've already popped your corn) combine the butter, sugar, syrup, and salt in a large heavy pot over medium/medium low (if your stove runs hotter) heat, stirring constantly until combined. When the mixture starts to boil, cover the pot and allow to boil for 4-5 minutes. After time is up remove from the heat, stir in the vanilla, and either pour in the corn (if your pot has the space) or pour it over a large bowl/pan of the corn. Toss in the bacon and start mixing so that all the pieces get coated.

Now, since we don't have the massive cooking pots that the stores have, we have to cook out the moisture or this will be like eating chewy caramels (which you can do but it will stick to your teeth more). So to dry it out, spread it out over a sheet pan (or 2 if there is no room) and place in the pre-heated oven for 45 mins to 1 hour, tossing every 15 minutes. You will know it's done when you test a cooled piece of the corn and find it has a crispy shell rather than a chewy one.

Some people may not want to add the bacon at the start and can add it in during the last 15 minutes if they wish, it won't hurt anything.

[Amy]

Yum! This sounds like an odd, but tasty dish!

[Jacca5660]

So much sugar!! I cooked with very little sugar before I found out I was Diabetic. Now, I've found so many things you can do without it.

Taste the FOOD not the sugar.