Things You've Made v2
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Threads should remain on topic. Unnecessary trolling and bickering posts will be deleted. Some light hearted banter will be tolerated. Controversial topics such as racism, paedophilia and such will be deleted. The beatings will continue until moral improves.
Threads should remain on topic. Unnecessary trolling and bickering posts will be deleted. Some light hearted banter will be tolerated. Controversial topics such as racism, paedophilia and such will be deleted. The beatings will continue until moral improves.
Re: Things You've Made v2
hahahah. Thanks guys! He arrived 3 weeks early and on the maternity leave = time for being more creative front...... so far it is just on the catching some random Zzzz in uncomfortable positions and doing random shit with one hand
Think I am getting the hang of just winging it so who knows where sleep deprivation will take me
Think I am getting the hang of just winging it so who knows where sleep deprivation will take me
Re: Things You've Made v2
I've shared my authentic texan chili recipe a fair few years ago, this is version 40.5 or something, grab the biggest stock pot you can find because everything is bigger in texas!
First assemble ingredients~!
Next prep your veggies, I've sliced and diced a kilo of onions, one whole celery and half a kilo of red and half a kilo of green bell peppers.
Set that to the side and start cooking off your protein. I'm using a 11 litre stock pot for this. First I start with two chorizo sausages sliced and diced and fry them in oil, I like the subtle flavour it gives the oil, I would use some bacon here but I don't eat pork.
Next I fry off half a kilo of beef mince and half a kilo of kangaroo mince and set aside, it doesn't really matter what mince you use, I just get what's on special.
Next I fry off two kilos of chicken thighs and set aside.
Protein mountain :aargh:
Next I turn down the heat to very low, add the prepped veggies and slowly soften them for about an hour
An hour later
Next I add two heads of garlic and 100 grams of anchovies in olive oil drained and rinsed
Into the whizz cutting thingy
Garlic and anchovies paste, thrown into the pot and stirred
Next I whizz up some chilis, here are 10 habaneros and 10 thai chillis
Smells like danger, added to the pot and stirred
Next I'm going to whizz up the tops and bottoms of the bell peppers because waste not want not and the texture just isn't the same as their skins
Whizzed, added to the pot and stirred
Next I add 5 tablespoons or so of tomato paste, stir it through and let everything I just added it cook off for a bit while increasing the temp
Next I'm going to add some pickled jalapenos and chillis juices and all and a drained and rinsed jar of fire roasted red bell peppers
Added to the pot and stirred through
Time to add back to brotein and mix it through
Time to spice the bitch up, I got 50 grams of chilli powder, 30 grams of cumin powder, 15 grams of cayenne powder and about four tablespoons of oregano (420 blaze it), I usually throw in some smoked paprika but I forgot to buy some, please forgive me
Next you add 690-700 grams of passata or 2 cans of diced tomatos, I prefer passata, stir that through and then add a litre of beef stock and stir that through
Bring to a boil, throw on a lid and simmer for four to eight hours, stirring every half an hour
Four hour mark
Now an hour or so before you want to finish you want to add your authentic texan good ol boy kidney beans to the pot, six cans rinsed and
Added to the pot, I do this so they don't get too mushy
6ish hours DONE, heat off, I leave it sitting out overnight to stew in it's own juices, it was still warm when I divided it up 14 hours later
Divided it up into on average 480 gram servings, which gave me 20 nutritious meals
Cook up half a cup of uncooked rice add the chili on the top and wa-la
So simple and easy even a moose could do it.
First assemble ingredients~!
Next prep your veggies, I've sliced and diced a kilo of onions, one whole celery and half a kilo of red and half a kilo of green bell peppers.
Set that to the side and start cooking off your protein. I'm using a 11 litre stock pot for this. First I start with two chorizo sausages sliced and diced and fry them in oil, I like the subtle flavour it gives the oil, I would use some bacon here but I don't eat pork.
Next I fry off half a kilo of beef mince and half a kilo of kangaroo mince and set aside, it doesn't really matter what mince you use, I just get what's on special.
Next I fry off two kilos of chicken thighs and set aside.
Protein mountain :aargh:
Next I turn down the heat to very low, add the prepped veggies and slowly soften them for about an hour
An hour later
Next I add two heads of garlic and 100 grams of anchovies in olive oil drained and rinsed
Into the whizz cutting thingy
Garlic and anchovies paste, thrown into the pot and stirred
Next I whizz up some chilis, here are 10 habaneros and 10 thai chillis
Smells like danger, added to the pot and stirred
Next I'm going to whizz up the tops and bottoms of the bell peppers because waste not want not and the texture just isn't the same as their skins
Whizzed, added to the pot and stirred
Next I add 5 tablespoons or so of tomato paste, stir it through and let everything I just added it cook off for a bit while increasing the temp
Next I'm going to add some pickled jalapenos and chillis juices and all and a drained and rinsed jar of fire roasted red bell peppers
Added to the pot and stirred through
Time to add back to brotein and mix it through
Time to spice the bitch up, I got 50 grams of chilli powder, 30 grams of cumin powder, 15 grams of cayenne powder and about four tablespoons of oregano (420 blaze it), I usually throw in some smoked paprika but I forgot to buy some, please forgive me
Next you add 690-700 grams of passata or 2 cans of diced tomatos, I prefer passata, stir that through and then add a litre of beef stock and stir that through
Bring to a boil, throw on a lid and simmer for four to eight hours, stirring every half an hour
Four hour mark
Now an hour or so before you want to finish you want to add your authentic texan good ol boy kidney beans to the pot, six cans rinsed and
Added to the pot, I do this so they don't get too mushy
6ish hours DONE, heat off, I leave it sitting out overnight to stew in it's own juices, it was still warm when I divided it up 14 hours later
Divided it up into on average 480 gram servings, which gave me 20 nutritious meals
Cook up half a cup of uncooked rice add the chili on the top and wa-la
So simple and easy even a moose could do it.
Canned audience laughter
Re: Things You've Made v2
Nice work!
Re: Things You've Made v2
Shit Tys0n that looks amazing.
Re: Things You've Made v2
I cooked a roasted sweet potato and chick pea curry on the weekend, even took pics but as it was vegan I was so ashamed of myself I didn't post it.
But fuck me it was delicious.
Here it is half devoured at work
But fuck me it was delicious.
Here it is half devoured at work
Canned audience laughter
- Busty McCracken
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Re: Things You've Made v2
vegan! :S f that! haha.
im going to make banana bread today or sometime soon. plus theres steak defrosting and we got lots of mushrooms so i think ill saute up some of that with onions for the steak! always good!!!
im going to make banana bread today or sometime soon. plus theres steak defrosting and we got lots of mushrooms so i think ill saute up some of that with onions for the steak! always good!!!
Re: Things You've Made v2
There'd better be some steak in that banana bread
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Re: Things You've Made v2
baleted
Re: Things You've Made v2
If you are interested I encourage you to take a look at my YouTube beer review channel.. Its just something I have been doing for fun, hope someone finds it moderately entertaining. Drop a like or follow to help me out. Thanks guys.
Re: Things You've Made v2
If anyone is bored (and able to speak German), here are some shorts I've made.
At least one has English subtitles
At least one has English subtitles
Re: Things You've Made v2
Still painting spaceships...
About 75% done.
About 75% done.
Re: Things You've Made v2
Another episode.. this one is covering a homebrew beer I made recently. I also go into a little bit of the background behind brewing (all grain and extract). Cheers!
[Yt][/Yt]
[Yt][/Yt]
Re: Things You've Made v2
Nice work zimmer
- basejumper
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Re: Things You've Made v2
I hate contests/events/etc. that require people to use Lifelog ... i mean Facebook.
Professor of Lesbian Science
Re: Things You've Made v2
I tend to agree with you, unfortunately i dont have a better way to track who is actually "entering"... not all YouTube subs are publicbasejumper wrote: ↑Mon May 11, 2020 4:36 pm I hate contests/events/etc. that require people to use Lifelog ... i mean Facebook.
Re: Things You've Made v2
Um. Wot.
- basejumper
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Re: Things You've Made v2
Painted some croissants.