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Subject: Persona 3: FES
Prize: $20 eShop, PSN or Steam code
Date: 3rd October 2014 Time: 16:00 EST
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Author Topic: Leeky Cauldron: The RPGfan Food and Recipe Thread  (Read 7857 times)
Starmongoose
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« Reply #75 on: February 23, 2014, 07:00:29 PM »

Sometimes I feel like the only good way to eat steak is to important an American.

Who wants to be locked in my basement and used as my steak chef?

My dream is to open a steak house. When I win the lottery and open it I will fly you here and treat you to steak. Then I will fly back out to Scotland and you can show me around the non tourist spots.

Sounds like perfection. :D
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Agent D.
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« Reply #76 on: February 23, 2014, 08:59:23 PM »

I once got to bring home a 6 pound prepared beef tenderloin from Tavern on the Green in NYC's Central Park. That was like 300 bucks worth of filet mignon dinners that I got to snag. Really makes you wanna live on the richer side of the fence.

Honestly through, I'm more of a fan of NY strip steak.
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« Reply #77 on: February 23, 2014, 10:39:15 PM »

My goodness - that's a lot of beef.

Some of you have already seen this, but in terms of recipes, here's my current favorite - probably the only thing I know howto make with consistently good results.

Ice cream bread:

Ingredients:
 -------------------
 1 pint of ice cream, softened
 3 tbs sugar
 1 1/2 cups self-rising flour

 (If you don't have self-rising flour, put 2 tsp baking powder and 1/2 tsp salt in the measuring cup you're using, then fill the rest of the cup with all-purpose flour to make a total of 1 1/2 cups.)

 Directions:
 -------------------
 1) In a mixing bowl, combine all of the ingredients.
 2) Once combined, put the dough into a 5 x 9 loaf pan coated with cooking spray.
 3) Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
 4) Cool for 10 minutes, then remove the bread from the pan and put it on a wire rack.

 Tips:
 -------------------
 - You can use less sugar, but this amount seems best. The first time, I forgot it entirely, and it was still OK.
 - To soften the ice cream, leave it out on the counter for 45 minutes to an hour. That should make the edges pretty melted, and the middle kind of soft.
 - When you do the toothpick test, you might want to check a couple of places, depending on the ice cream you used. (Because chocolate chips will stay nice and gooey.)
 - Use real, full-fat ice cream.
 - If you use really chunky ice cream (like Chunky Monkey), you'll want to use a little less flour. I have no idea how much to adjust it... it's just something to think about.
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Ikusagami
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« Reply #78 on: February 24, 2014, 03:01:32 PM »


I'm glad you find my meat agreeable.

I once got to bring home a 6 pound prepared beef tenderloin from Tavern on the Green in NYC's Central Park. That was like 300 bucks worth of filet mignon dinners that I got to snag. Really makes you wanna live on the richer side of the fence.

Honestly through, I'm more of a fan of NY strip steak.
Filet is overrated.
Ribeye is where the glory lives. A nicely marbled delmonico has the best texture and juiciness, but that rim of meat outside the eye is the single most tender piece of meat in the history of meat.

And in other news, my burger spree continued today with a frisco burger. Bacon, lettuce and onion on a burger cooked in bacon drippings seasoned with Montreal. Used provolone instead of swiss, because of the excess from my cheesesteak spree.
But the sourdough is what makes it.
Everything tastes 10x better in grilled sourdough.


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Bytor
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« Reply #79 on: February 24, 2014, 08:21:42 PM »

Nice tasty, easy dinner....take @15 Little Neck clams and clean them, then set aside.
Take 1/2 pound 21/25 shrimp and toss them with Jane's Krazy Mixed-up Pepper until lightly coated, set aside
Heat enough olive oil in large saute pan to cover bottom of pan on med heat
Add 5-6 large cloves of garlic sliced NOT DICED
Cook until garlic just starts to turn soft, be careful NOT to burn garlic, soft, not brown
Add shrimp, cook until almost done and add @ 2 tbls Oregano White Balsamic Vinegar or White Wine Vinegar
Sometimes I add squid if I can find it at a good price otherwise
Add clams, cover and simmer until clams open and are cooked, I usually do @12 mins or so just so vinegar can cook in
Do NOT drain, and add favorite cooked noodles, I like Organic Udon
and enjoy!
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solidbatman
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« Reply #80 on: February 24, 2014, 08:25:33 PM »

Nice tasty, easy dinner....take @15 Little Neck clams and clean them, then set aside.
Take 1/2 pound 21/25 shrimp and toss them with Jane's Krazy Mixed-up Pepper until lightly coated, set aside
Heat enough olive oil in large saute pan to cover bottom of pan on med heat
Add 5-6 large cloves of garlic sliced NOT DICED
Cook until garlic just starts to turn soft, be careful NOT to burn garlic, soft, not brown
Add shrimp, cook until almost done and add @ 2 tbls Oregano White Balsamic Vinegar or White Wine Vinegar
Sometimes I add squid if I can find it at a good price otherwise
Add clams, cover and simmer until clams open and are cooked, I usually do @12 mins or so just so vinegar can cook in
Do NOT drain, and add favorite cooked noodles, I like Organic Udon
and enjoy!

Can confirm that this is delicious. I think you could easily play around with the spice too if you want something a little hotter.
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MeshGearFox
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« Reply #81 on: February 24, 2014, 08:28:39 PM »

Neck clams.
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« Reply #82 on: February 24, 2014, 09:16:47 PM »

My parents think I have what it takes to be a chef. I argue that my utter hatred of 90% of seafood would get in the way.

...That and, while I'm not a full-on germophobe, I just can't stand handling raw meat. I've actually considered exploring vegetarianism for that reason.
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Starmongoose
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« Reply #83 on: February 24, 2014, 09:17:56 PM »

My boyfriend loves everything I cook.

I wish everyone else felt the same way. xD
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« Reply #84 on: February 24, 2014, 09:51:28 PM »

love is a wonderful ingredient :)
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« Reply #85 on: February 24, 2014, 09:52:59 PM »

love is a wonderful ingredient :)

And salmonella is not.
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Ikusagami
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« Reply #86 on: February 24, 2014, 09:59:27 PM »

love is a wonderful ingredient :)
I think somebody added love to the cheese of a stuffed crust pizza once.
We never ate at that Pizza Hut again.
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Starmongoose
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« Reply #87 on: February 24, 2014, 10:00:03 PM »

love is a wonderful ingredient :)
I think somebody added love to the cheese of a stuffed crust pizza once.
We never ate at that Pizza Hut again.


Sorry. I just love pizza.
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Ikusagami
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« Reply #88 on: February 24, 2014, 10:05:48 PM »

That's okay... I just didn't swallow.
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Kevadu
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« Reply #89 on: February 24, 2014, 10:25:28 PM »

love is a wonderful ingredient :)
I think somebody added love to the cheese of a stuffed crust pizza once.
We never ate at that Pizza Hut again.


Sorry. I just love pizza.

It's fine to love pizza.  Just don't love pizza...
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