made a beer the other day out of simple cheap ingredients from the shop on charleston, came out like a dark english ale ala hobgoblin. $40 bucks will brew 5 gallons. cost effective.
6.6 pounds golden malt extract
8oz roasted malt
8oz chocolate malt
2oz english fuggles hop pellets
5 gallons distilled water
english ale yeast
cloth sack for the malts and brewing gear.
make sure you start warming your yeast a few hours early up to room temperature if using liquid yeast. just steep the roasted and chocolate malts for 45 minutes at about 150-155 degrees. remove them and cloth sack. bring to a boil and add malt extract and 1 oz of hop pellets, after 45 minutes add half an ounce of the rest of your hops and then whats left at flame out. put in fermentor (while straining out the hops) and add 3 gallons of water. bring to room temperature. add your liguid yeast or pitch your dry yeast, whatever your using. give it a week in primary, another in secondary and then bottle it with corn sugar and let it carbonate for a week. weve been drinking it at the pad, good session beer. idiot proof to make.
gonna do an imperial red in the next week or so...should be fun.
and fuck salsa, dice up avacado, cilantro, white onion, shrimb, crab meat, chiles and tons of lime juice and throw that shit on a tostada and tapatio it to death.
1 can kidney beans (NOT drained. This is important)
1 can tomato soup
1/2 green pepper, diced
1 jalapeno, diced
1 can corn (drained)
1 can black beans (drained)
1 tbsp Worcestershire sauce
Chili powder to taste
Hot sauce to taste
Salt and pepper to taste
Brown the meat and onions in a pan on high heat. When the meat is browned, add all the veggies and liquids to the pan and stir it up . Add as much chili powder, salt, pepper, and hot sauce as you personally like (I use a lot). Bring it down to low heat and let it simmer at least 30 minutes, but you can let it simmer as long as you like. The longer, the better. Serve over pasta, rice, or just eat it straight.
Pulsar, your chili recipe sounds very similar to mine. I use the following:
1 lb. Ground turkey
1 White onion
1 each Green and red bell peppers
1 Zucchini
1 Jalapeno
1 can Diced green chilis
1 can Corn (optional)
1 can Fire-roasted diced tomatoes
1 can Kidney beans
1 can Pinto beans
Chicken broth
Chili powder (to taste)
Ground cumin (to taste)
Salt and pepper (to taste)
Sautee the meat, onion, peppers, green chilis, and jalapeno until meat is browned. Put everything else in a pot (drain canned beans and veggies and use chicken stock to thin out chili). Simmer for a couple hours and then serve it over a nice slice of cornbread with cheese and sour cream on top.
Also, I try to use low-sodium products otherwise you're gonna OD on the stuff with this recipe.
I stole Frank's pesto recipe. That ish is the ish. Maybe you can throw that down Frank. I've been making it from fresh basil leaves with rice pasta.
I've been cooking pizza sans sauce. I start with the crust and instead add fresh rosemary leaves, fresh ground pepper, oregano leaves, and then add fresh basil on top when it's done. Fucking superb.
Poor man's Mexican bowl: cook up some rice. Add in pinto beans (I put a dash of canola oil in the pan), salt, black pepper, avocado, cilantro and hot sawce. Not too creative but it packs a punch.
I don't actually measure out ingredients (except for rare times I bake). Y'all are beyond me.
Adaptation of Thai sticky rice: cook Thai / jasmine rice. Soon as it's ready, put about 1/2 tbsp. coconut milk (just enough to congeal the rice), honey, with berries and sliced mango on top. Thank me later.
To you green kermit the frog fans... simmer your ''cooking herb'' (the more the merrier) in a small amount of oil for 10-15 min. Then throw the magic oil on a piece of toast. Have yourself a gay old time.
if youre gonna make oil/butter use coconut oil. it has the highest saturated fat thus absorbs more thc. also, crock pot it for around 8 hours. thc will damage at high temps so its best to avoid stoves. also oil is better than butter for the sole reason it has a much higher burning point, so it wont get gross. so yea, coconut oil in a crockpot for a long, not to hot, cook.
another fun one one is take a quarter of really good chronic, break it up and put it in a bottle of everclear. put a black trashbag around it and set it on your porch for 3 weeks. dont let it get light struck as that will also damage the thc. in your cupboard for 5 or so weeks will work as well. then just add a shot to a soda and enjoy.
Saute chopped onions with butter, mix with flour and cook until onions are translucent.
Add to chicken broth and water. Bring to boil and add salt, garlic salt and pepper. Be generous. Let simmer.
In a pan fry up bacon until semi crisp...let dry on a paper towl, break into little pieces and add to broth.
Peel potatos and cut into small cubes. Add to simmering broth and bring it back to boil until potatos soften. Mash potatos and add flour. Simmer for a while until thick...add that cheese.
Glad you liked it. I actually made some the other night when it was windy and cold. I smashed up a bunch of Saltine crackers as a topper and it was delicious.
I made a pretty nice cashew chicken the other day that was fairly easy and really tasty. I'll post that recipe when I get a chance.
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Spill the beans on your pasta secrets, Frank.
made a beer the other day out of simple cheap ingredients from the shop on charleston, came out like a dark english ale ala hobgoblin. $40 bucks will brew 5 gallons. cost effective.
6.6 pounds golden malt extract
8oz roasted malt
8oz chocolate malt
2oz english fuggles hop pellets
5 gallons distilled water
english ale yeast
cloth sack for the malts and brewing gear.
make sure you start warming your yeast a few hours early up to room temperature if using liquid yeast. just steep the roasted and chocolate malts for 45 minutes at about 150-155 degrees. remove them and cloth sack. bring to a boil and add malt extract and 1 oz of hop pellets, after 45 minutes add half an ounce of the rest of your hops and then whats left at flame out. put in fermentor (while straining out the hops) and add 3 gallons of water. bring to room temperature. add your liguid yeast or pitch your dry yeast, whatever your using. give it a week in primary, another in secondary and then bottle it with corn sugar and let it carbonate for a week. weve been drinking it at the pad, good session beer. idiot proof to make.
gonna do an imperial red in the next week or so...should be fun.
and fuck salsa, dice up avacado, cilantro, white onion, shrimb, crab meat, chiles and tons of lime juice and throw that shit on a tostada and tapatio it to death.
Pulsar's Chili:
1 lb ground beef or ground turkey
1/2 yellow onion
1 can kidney beans (NOT drained. This is important)
1 can tomato soup
1/2 green pepper, diced
1 jalapeno, diced
1 can corn (drained)
1 can black beans (drained)
1 tbsp Worcestershire sauce
Chili powder to taste
Hot sauce to taste
Salt and pepper to taste
Brown the meat and onions in a pan on high heat. When the meat is browned, add all the veggies and liquids to the pan and stir it up . Add as much chili powder, salt, pepper, and hot sauce as you personally like (I use a lot). Bring it down to low heat and let it simmer at least 30 minutes, but you can let it simmer as long as you like. The longer, the better. Serve over pasta, rice, or just eat it straight.
That chili sounds like a serious case of diarrhea waiting to happen.
Pulsar, your chili recipe sounds very similar to mine. I use the following:
1 lb. Ground turkey
1 White onion
1 each Green and red bell peppers
1 Zucchini
1 Jalapeno
1 can Diced green chilis
1 can Corn (optional)
1 can Fire-roasted diced tomatoes
1 can Kidney beans
1 can Pinto beans
Chicken broth
Chili powder (to taste)
Ground cumin (to taste)
Salt and pepper (to taste)
Sautee the meat, onion, peppers, green chilis, and jalapeno until meat is browned. Put everything else in a pot (drain canned beans and veggies and use chicken stock to thin out chili). Simmer for a couple hours and then serve it over a nice slice of cornbread with cheese and sour cream on top.
Also, I try to use low-sodium products otherwise you're gonna OD on the stuff with this recipe.
Lance, I'm gonna have to put the Fire out in you after that.
Lance that sounds awesome, I'm gonna try making it.
I stole Frank's pesto recipe. That ish is the ish. Maybe you can throw that down Frank. I've been making it from fresh basil leaves with rice pasta.
I've been cooking pizza sans sauce. I start with the crust and instead add fresh rosemary leaves, fresh ground pepper, oregano leaves, and then add fresh basil on top when it's done. Fucking superb.
Poor man's Mexican bowl: cook up some rice. Add in pinto beans (I put a dash of canola oil in the pan), salt, black pepper, avocado, cilantro and hot sawce. Not too creative but it packs a punch.
I don't actually measure out ingredients (except for rare times I bake). Y'all are beyond me.
Adaptation of Thai sticky rice: cook Thai / jasmine rice. Soon as it's ready, put about 1/2 tbsp. coconut milk (just enough to congeal the rice), honey, with berries and sliced mango on top. Thank me later.
To you green kermit the frog fans... simmer your ''cooking herb'' (the more the merrier) in a small amount of oil for 10-15 min. Then throw the magic oil on a piece of toast. Have yourself a gay old time.
if youre gonna make oil/butter use coconut oil. it has the highest saturated fat thus absorbs more thc. also, crock pot it for around 8 hours. thc will damage at high temps so its best to avoid stoves. also oil is better than butter for the sole reason it has a much higher burning point, so it wont get gross. so yea, coconut oil in a crockpot for a long, not to hot, cook.
another fun one one is take a quarter of really good chronic, break it up and put it in a bottle of everclear. put a black trashbag around it and set it on your porch for 3 weeks. dont let it get light struck as that will also damage the thc. in your cupboard for 5 or so weeks will work as well. then just add a shot to a soda and enjoy.
holy shit, the Green Dragon emerges..
when you say crockpot, are you using just the coco oil + herb, or are you adding more ingredients?
just the oil and herb. also i use a coffee grinder and grind it into almost powder first.
jess is like a fuckin scientist or some shit. <3
THConnoisseur if you will.
i live alone and have lots of free time.
And put like 3 goddamn jalapenos in that motherfucker.
I made this today...it was pretty good
Cheesey Bacon Potato Soup
2 large baking taters
1 can of Swansons chicken broth
1 cup water
1 pkg shredded chedder cheese
1/2 sweet onion
4 strips of bacon
1 tbl spoon butter
2 tbl spoons flour
Salt, pepper, garlic salt to taste
Saute chopped onions with butter, mix with flour and cook until onions are translucent.
Add to chicken broth and water. Bring to boil and add salt, garlic salt and pepper. Be generous. Let simmer.
In a pan fry up bacon until semi crisp...let dry on a paper towl, break into little pieces and add to broth.
Peel potatos and cut into small cubes. Add to simmering broth and bring it back to boil until potatos soften. Mash potatos and add flour. Simmer for a while until thick...add that cheese.
Thats amazing Doug!
That soup sounds goooooood
Make some...uh...'extra-crispy' Rice Krispie Treats, only don't use Rice Krispies, use Cinnamon Toast Crunch. Shit tastes like holy damn.
I made your chilli today Lance...it was great!
Glad you liked it. I actually made some the other night when it was windy and cold. I smashed up a bunch of Saltine crackers as a topper and it was delicious.
I made a pretty nice cashew chicken the other day that was fairly easy and really tasty. I'll post that recipe when I get a chance.