greybeta: (Mario - Supreme Iron Chef M)
Personal aside, I have a test and project due tomorrow, which means I've been in superfocus mode the past few hours (oddly enough, no caffeine). The downside of superfocus mode is that I often cannot sleep well that night. I don't like using it very often, but I had to work and help out with some chores at home today. You don't catch up by going slower.

In any case, since I'm here and unable to sleep, I might as well make the most of it and post a cooking query. It's pretty simple, but before that let me tell you a joke one of my history teachers told me...

Mr. B: Do you know why Baptists make the best casseroles?
D2: I don't know, why?
Mr. B: Because they put all their vices in them!

Don't worry, it flew over my head the first time, too.

There are many kinds of casseroles of course, and I like a lot of them. Thanks to growing up in a Baptist church, I have a strong affinity for casseroles.

I <3 casserole.

Oddly enough, I've never actually tried to make it before. I guess I never had to thanks to all the kind ladies at the Baptist church. It's like, theirs is so good, why even bother trying to reproduce a flawed version? But I suppose it's time to try my hand at it.

So, my fine readers, how do you like your casserole? Got a good recipe you'd like to share? Any hints or tricks for this cooking newbie? Thanks in advance! ^_^
greybeta: (Slayers - Lina Eating)
Due to the success of my BBQ brisket, my parents have encouraged me to try cooking some other meals (considering my mom wouldn't let me cook anything in the kitchen growing up, that's a big deal). So I said that I might try making some smoked ribs for July 4th.

The problem? I'm really not sure how, although I think I might try the following simple recipe:

4 to 5 lbs. pork ribs (spare or back ribs)
1 (13 1/2 oz.) bottle hickory liquid smoke
2 1/2 qts. water
Favorite barbecue sauce
Combine liquid smoke and water in a large pot; bring to a boil. Add the ribs and reduce heat; simmer 1 1/2 to 2 hours. Remove ribs from liquid; let cool. (Ribs may be refrigerated or frozen for future use.)
Dip or brush ribs with barbecue sauce. Cook at 400 degrees for 15-20 minutes. For crispy ribs, broil additional 3-5 minutes.

Huh, seems simple enough. But I do have to ask, how do you guys and gals make your smoked ribs?

Queso

Mar. 25th, 2009 07:05 am
greybeta: (Mario - Supreme Iron Chef M)
I made queso for the first time yesterday. And you know something? It was so easy a caveman could do it.

See, my parents bought tons of food for my sister's wedding a week and a half ago. Among these items were bags of tortilla chips for a quick snack, but we got so busy that day we forgot about them. We had some salsa around the house, but I don't like salsa so I volunteered to make queso.

The problem? I hadn't made queso before. So I scoured cooks.com for some basic recipes before deciding on one.

Apparently, the basic queso recipe is this:

1 lb Velveeta cheese
1 10oz can Rotel tomatoes

Then you can add spices and flavor to your taste. Considering mine, I went with:

1 tsp chili powder (approximate, I just put a few shakes in)
1 tsp minced garlic (again, approximate)

I took out a saucepan and put it on medium high heat. Then I put the cheese in, which I should have cut into cubes before hand to encourage faster melting. As it was, I used my stirring spoon to cut it up in the pan.

Once decently melted, I added the Rotel tomatoes and stirred. Then I added the chili powder and minced garlic. After a few minutes I had some queso the way I like it: cheesy with a little kick but not too spicy.

Both of my parents, who favor Asian tastes, liked it and wondered why I hadn't made it before if it was that easy. I guess I thought it was more complicated or something.

Now I'll something to snack while I watch sports games!

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