Thread: Discuss posted food pics, including recipes/tips.

Lol nice. ^__^

I just want to go ahead and say that I molded foil around a measuring cup to make the container for my eggs in the "Dead McMuffin". I placed the pseudo cup in a pan and dropped two eggs in there, side by side. Not sure how unsafe this was, but I'm pretty sure that you can't use super cheap foil to do this with. It has to be the heavy duty kind or it may burn. Also, there are probably safer alternatives out there, but who cares. I'm broke.

To make the candied bacon, arrange the bacon strips on a greased cookie sheet, then coat with just enough brown sugar to cover them. Drizzle with honey, then bake at 375 F until desired awesomeness is achieved.

Originally Posted by anderj101

To make the candied bacon, arrange the bacon strips on a greased cookie sheet, then coat with just enough brown sugar to cover them. Drizzle with honey, then bake at 375 F until desired awesomeness is achieved.

Can you use syrup or agave nectar as well?

Originally Posted by Auron

Can you use syrup or agave nectar as well?

I will try maple syrup on the next round. I imagine that anything sugary will work as it caramelizes and coats the bacon, surrounding it in sweetness.

For the Pancake, I just use Two Eggs, Imitation Vanilla Extract, 1 and half cups of milk, a little bit of water to make it less doughy when mixing, and the mix I buy from the store and blend it up with a stirrer.

1.When I'm eating it with Eggs, I use 1-2 more eggs, take out the white stuff on the yolk by using a fork to get it out. (I think it gives a weird aftertaste if you just cook it as it). I get some Black Pepper, Onion Powder, Garlic Power, salt, and MSG. I add a little garlic powder, and add a little more onion powder than the garlic (I add like 3-4 dashes if you get the onion powder with holes in the container to pour out a small amount; same for the garlic, but just 1-2 dashes), and then a small dab of MSG (food enhancer) on the eggs that are in a small bowl.

I add some Black Pepper to it, pour a little of milk to give it some fluff to it. Then I stir it with a fork until everything is hand-blended properly.

(MSG) (just add a pinch of it)



2. Then I chop up some red bell peppers, green onions, and Jimmy Dean's Hearty Sausage Crumbles (Hot version, even though it really isn't that hot). You don't need to cut up the Sausage Crumbles since they're small enough, but I do it so it can cook faster.



3. I get out a skillet and add some oil, but not too much, just a dab, and I move the oil around the pan so it covers as much surface area as possible, and if it doesn't just add a tiny bit (too much oil makes it taste like BLEH). Sometimes I add a little butter spray on the oil as well.

4. I heat up the pan to medium, wait for it to heat up a little bit. Then I start putting in the Sausage Crumbles, Chopped Bell Peppers, and Green Onions first. I let them simmer a little while until the sausage looks partially cooked. Then I add the eggs that were mixed up with the seasoning and all that.

5. I mix the eggs with the sausage/peppers/green onions so they spread out equally. I wait for the egg to form slightly hard edges before cutting it into four sections and flipping them over. Once I flip all sections, I turn off the stove and move the pan with the omelet and trap the heat with a cover since it's enough to cook the last uncooked without wasting extra electricity.

6. Let it cook itself for a while, maybe for 2-3 minutes (since the cooked part is steaming like hell). I get a piece of paper towel and put it on a plate, I put the Omelet on top of the paper. Then I get another piece of paper towel to soak in the oil. I take the paper out once I think there's enough oil absorbed.

(Optional) I add some Sharp Cheddar Cheese on top of the egg, and it melts naturally since the Omelet is still hot. Sometimes if I remember to buy some bacon, I wrap those up in paper towels and heat them for a while (6 minutes or more since it takes a while). Open up the wrapped bacon, and add it with the meal)

7. By the time I'm done with the egg, I have to heat up the pancakes I made (or already have pancakes made in advance), and I usually heat it with the eggs anyway just to make sure it's cooked.

8. ADD SOME SYRUP ON THOSE PANCAKES LIKE THERE'S NO FREAKING TOMORROW.

9. Get some Nestle Cocoa, Heat up milk in a coffee jug for 1:30 (my microwave heats stuff up pretty quick; time will vary). Then I add the cocoa mix to the milk, and a little brown sugar (the mix alone isn't sweet enough for me), and then stir it. By the time I'm done stirring it, it gets a little cold, so I heat it up 20 more seconds or so, and stir it some more.



10. Get fat.

Pic incoming of this great tasting, nasty looking soup/gumbo I made today....well whenever I get my phone back on.

Originally Posted by OpheliaBlue

Oh my god anderj, are those slices of fois gras on top? or bread slices, I can't tell
that's some man vs food right there

It was a jalapeno bagel, sliced and slopped with butter and garlic. I only made it halfway through that plate. The rest is destined for lunch at work tomorrow.

That was a truly beautiful plate!

Originally Posted by OpheliaBlue

A log of goat cheese I just made:

That's some find looking cheese! I've often thought of trying. Is it difficult at all?

Originally Posted by anderj101

That's some find looking cheese! I've often thought of trying. Is it difficult at all?

Making homemade cheese ranges from, literally, adding vinegar to milk and bringing to an almost boil (=ricotta cheese), to adding a little bacteria and rennet to goat milk and waiting a day then straining (the goat cheese log I made), to many steps involving specific milks with specific fat%, time, temps, types of bacteria or mold or BOTH.. it's an endless universe. But there are several cheeses that can be made in your kitchen, only take a few simple ingredients, no special equipment, and only a day or 2 waiting. Examples are cream cheese, mascarpone, ricotta, mozzarella (you can make that one in 30 minutes, using your microwave even!), creme fresh, yogurt, fromage blanc.. the list goes on. It is so much fun. Let me know if you ever have any questions about it anderj, I love to teach cheese making!

Man, you people just make me want to get my stomach stretched xD

Originally Posted by Linkzelda41

Man, you people just make me want to get my stomach stretched xD

Link! What did I tell you about horny comments over the food?

Originally Posted by anderj101

That's some find looking cheese! I've often thought of trying. Is it difficult at all?

Yeah, you could try making your own brand of bacon-cheese

Ophelia, that burger looks delicious.

Originally Posted by mooseantlers

Link! What did I tell you about horny comments over the food?

Wait what? I meant stretched as forcing my body to increase the stomach size because I feel like I want to get fat

^^ Lol Link I knew what you meant

Originally Posted by Oneironaut Zero

Ophelia, that burger looks delicious.

Thanks O. You know, before I met Danny, I never made hamburgers. I made the occasional crabby patty, but once Danny and I movedin together, I had to graduate to cooking more MAN food.

Originally Posted by Linkzelda41

Man, you people just make me want to get my stomach stretched xD

Originally Posted by khh

Yeah, you could try making your own brand of bacon-cheese

Now there's an idea I could nom on.

hey anderj, I find grass-fed beef to be super lean

what do you do to make it more tender? or do you just find that making a burger out of it, since it's just ground up and falls apart easily in your mouth, is enough? or do you add a fat to it, like an egg yolk or something?

just curious because I always find it so dry, of course I never tried it ground up

Originally Posted by OpheliaBlue

hey anderj, I find grass-fed beef to be super lean

what do you do to make it more tender? or do you just find that making a burger out of it, since it's just ground up and falls apart easily in your mouth, is enough? or do you add a fat to it, like an egg yolk or something?

I trimmed it well, probably about equivalent to 93/7, then ground it. After sauteing the veggies and bacon, I dropped the beef in and let it soak up all the juices while it cooked. Turned out really good.

Originally Posted by anderj101

I trimmed it well, probably about equivalent to 93/7, then ground it. After sauteing the veggies and bacon, I dropped the beef in and let it soak up all the juices while it cooked. Turned out really good.

Oh yeah, fair enough, hehe. Of course the bacon would give it that extra oomph.

Well done anderj (but not literally )

Originally Posted by OpheliaBlue

Well done anderj (but not literally )

Actually, I prefer mine medium-rare.

haHA ditto

Stuffing the burger with halved garlic cloves, diced bacon, and onions was the best idea ever.