The Official Food & Beer Thread*

Martial Media, Culture and Other Arts Off Topic
, , ,
1

ok, I promised this a few weeks ago but haven’t had the time to have some folks over for dinner till tonight.

Oso’s Jerk Chicken Wing Sauce™

(modified from original. T=Tablespoon, t=teaspoon)

3 C Texas Pete
2 Sticks Butter
2 T Allspice
2 T Garlic
1 t Thyme, leaves
1 t Thyme, ground
1 t Cinnamon
1 t Nutmeg
1 t Clove, ground
2 thumb sized habanero peppers

melt butter, add to Texas Pete
mince peppers and add ( I like a medium heat, add more or use scotch bonnets if you like it hotter)
wisk in the rest of the ingredients
let it stand for an hour or more

I use canola oil to fry the wings in on a gas range and then bathe in the sauce before serving.

tonight menu is starting with a table red that sounded good w/ some aged gouda and wheat crackers.

then, fresh veggies sliced for snacking and dipping along with the wings:
carrots, broccoli, sweet potato, green/red/yellow peppers

We’ll drinking from a sampler pack of Clipper City Brewing’s beers:

http://www.ccbeer.com/

*cuz I sez so, I’ll be posting all my food and beer topics here, you should too.

2

“Rich for a Poor Guy” Mexi-Ish Steak

1 Can - 12-15oz - Bush Baked Beans

5oz - Corn

5oz - mixed chopped tomatoes, green peppers, sauted onions

1 teaspoon - Pa’s homemade Hot sauce (I seriously have no idea what goes in it. So, substitute a good quality store-bought. Not tobasco, though)

Big-Ass boneless sirloin

Prepare the beans and vegetable mix separately, before the steak. Mix together, plaec in glass bowl, covered in foil. Cook sirloin over open flame, until done to taste.

Cover steak in veggie/bean mix, enjoy.

I’m not a beer guy, so I have a nice big glass of Sierra Mist Free.

3

Warning

the above recipe is very strong in spices, it was the first time I tried to do it by measuring…the result was a very strong and moderately spicy wing sauce that everyone enjoyed, including a professional chef, but I found a bit heavy.

I would suggest 1/2 to 3/4 of the spices to the same volume of liquid if you are not a big fan of heavy spicing.

the beer was good, I like most of CC’s beers I’ve had.

Vash: so, you don’t drink the beer but drink some hi test sugar sub that is probably going to be found to cause cancer?

not diggin at you, I just really have a problem with all the sugar subs…something is bound to be wrong with a molecule that is so sweet you only need 1/600th of it to equal the same sweetness as normal sugar…but, that’s not scientifically founded…oh, wait…sacharine… :wink:

4

Soon as Ronin gets here it will be the Official Food, Beer & Babes Thread. :smiley:

5

Asian Lime Ribs (I dont know what they mean by asian, but theyre mighty tasty)

2 racks of ribs 2 Tbsp Cinnamon
1 Tbsp Kosher salt 1 Tbsp black Pepper
1 Tbsp Ground Cloves 1 Tbsp Corriander

Mix the spices well, rub onto the ribs and let chill for at least one hour.

Put a wire rack in a lage cake pan or jellyroll pan and cover with foil. Youll be glrilling these later, you dont want `em to dry out. So seal the foil around the edge of the pan, you want they to sort of steam in thier own juices. The wire rack is to keep the from sitting in those juices and washing the rub off.
Bake at about 300F for 40 min.

While they`re steaming, make the sauce.

3 Tbsp chopped ginger 2 Tbsp chopped garlic
3/4 cup Rice vinegar 1/2 cup Soy Sauce
1/2cup ketchup 1/2 cup cilantro chopped
1/3 cup lime juice 1/3 cup brownsugar
1/4 hoisin sauce 2 Tbsp sesamee oil
1 Tbsp red pepper flakes

Just mix it all well. Move the ribs to the grill and cook over a low fire. Slather on the sauce turning a couple timesto get a nice glazed look. Serve with extra sauce on the side for dipping.

I dont drink......but Id kill you all for a big plate of these babies.

6

[QUOTE=Yao Sing;857069]Soon as Ronin gets here it will be the Official Food, Beer & Babes Thread. :D[/QUOTE]

that’ll be fine, the only reason man cooks is to attract women, they can’t resist a man who cooks well.

7

Hey Oso

Does this Clipper City Brew taste as good as it looks? It is Monday morning at my desk and I got spit running down my face looking at the website. I`ll check with my distributor here to see if I can get my hands on one or two…

Nice wing recipe… wow two sticks of butter. I have to watch my cholesterol, and this recipe is the one two punch for sure, chicken wings and butter! It has to be tasty though.

Favor: Can you put your meat marinade back up, I lost my copy.

8

I work in a library at a school that has a culinary arts training program. We have many many recipe websites cataloged, I will share them whenever I get a moment to do so…

We also have a ton of cookbooks from around the world! Working here makes me hungry.

9

I like my meat raw.

I mean sushi.

however, it is very tedious to prepare without getting food poisoning.

so I leave them to sushi chef at the restaurant.

they are kind of expensive in the states.

and that limit my visits.

I may find cheap price in Taiwan, those were the days.

–

:smiley:

10

I’m calling BS on Oso

You can’t make real authentic jerk with habanero peppers. You just can’t. You have to use scotch bonnet peppers for jerk. Oso’s jerk is some kind of Texan wushu jerk, not real jerk. It lacks true killing power. :stuck_out_tongue:

11

I spent sometime in the deep south.

they have half shelf raw oyster with the beer.

I was in heaven.

there are also jazz music in the city of new orlean.

who could ask for more.

oops.

yes the view of the river of mississippi.

–

I like to taste the real flavor of things. not a big fan or any kind of “sauces”.

–

:smiley:

12

[QUOTE=GeneChing;857267]You can’t make real authentic jerk with habanero peppers. You just can’t. You have to use scotch bonnet peppers for jerk. Oso’s jerk is some kind of Texan wushu jerk, not real jerk. It lacks true killing power. :p[/QUOTE]

qft.

scotch bonnets are the true anus washer.

13

For yu shan

Yes, the Clipper City is pretty good stuff, I even like their hoppy stuff and usually I hate more hops than it takes to cut the sweet so it’s not sticky.

Oso’s Steak Marinade™

2 parts Guiness Draft Can ( the Export stout is too bitter)
1 Part Olive oil

the rest is to taste:

Worcestershire
Garlic
Salt
Pepper

Ribeye’s are my fav but I did some NY Strip recently as a request and they were ok.

12 hour minimum on the soak, if you decide sunday morning that you just have to have this on the grill sunday night, add 2 shots of Beam to hasten the cure.

14

[QUOTE=bodhitree;857211]I work in a library at a school that has a culinary arts training program. We have many many recipe websites cataloged, I will share them whenever I get a moment to do so…

We also have a ton of cookbooks from around the world! Working here makes me hungry.[/QUOTE]

new rule: you must have actually at least TRIED to cook anything you post.

it doesn’t matter if you succeed at it, you just have to try. :wink:

15

[QUOTE=GeneChing;857267]You can’t make real authentic jerk with habanero peppers. You just can’t. You have to use scotch bonnet peppers for jerk. Oso’s jerk is some kind of Texan wushu jerk, not real jerk. It lacks true killing power. :p[/QUOTE]

you’re absolutely right…but I tried at two different healthy/gourmet stores and the best they had were the habaneros. they added as much heat as I wanted personally…so feel free to substitute some scotch bonnets as you wish.

I was at a customer’s house a week or so ago and they had some scotch bonnet’s growing in a greenhouse…I should be able to snag some from them or even get a whole plant the next time I’m there.

16

[QUOTE=Oso;857101]that’ll be fine, the only reason man cooks is to attract women, they can’t resist a man who cooks well.[/QUOTE]True. My second husband was a womanizing tool, but he could really cook.

Wild Game Soft Tacos
2 lbs of wild game, ground twice (I like sheep best, but it’s even good with antalope)
sour cream
shreaded chedar (sharp works best with wild game)
Pace Picante sauce (hot or mild, your choice)
1 T garlic salt
1/4 t cardamom
1 t paprika
1/2 t red peper
corn or flour torillas. (I like it with corn, but once, again, your choice)
1 highball liccore of your choice

Take out frying pan. Take a sip of your drink. Brown the meat with all spices, taking sips of your drink as nessisary. No need to drain off the fat, wild game is actually very lean. Pre-heat tortillas in microwave, about 30 seconds for an average pack of 10. Place a tortilla on a plate, take another sip. Place approximatly 1/2 cup of the meat mixture in a line on one side of the tortilla, then add a smear or sour cream. Finish the drink. if nessisary, get another to finish. Add picante and cheese to taste. Attempt to roll into a burrito shape if you can or just fold it. How many it serve depends on your interpritation of “a half cup of meat.” (Usually makes enough for 10) Since this is a Food and beer thread, enjoy your wild game soft taco with a brew of your choice.

17

The key with scotch bonnets…

…is they have to be fresh. We actually have a grocery store that imports scotch bonnets nearby. But it’s dried scotch bonnets which aren’t nearly as good. In my experience, fresh scotch bonnets burn hot but clean. For a moment, they are like eating hellfire, but it subsides quickly and in typical masochistic pepper eating fashion, you can hardly wait to get another bite. I’ve found that freshness is key with all peppers. It’s when they get preserved that they tend to get the lingering burn, especially the day after burn (yowch!) But freshness is key in any ingredient, yes? That’s why I often find eating abroad much more flavorful, especially in countries like China or India where there is less available refrigeration.

OK, truth be told, I can’t cook at all. I just wanted to chime in on jerk. I’ll leave you all now to discuss more beer and food.

18

2 simple liftin-man’s meals:

tuna + egg

cant get much easier … i’m surprised i hadn’t actually thought of it before a buddy suggested it. just mix the two togeather and scramble in a pan. its good with some cheese melted in as well … any kind. also makes for tasty sammich.

mashed potato and onion omlette

this is another one that sounds odd, but has quickly become one of my favorite breakfasts. after the onions are cooked down i add the mashed potatoes to the frying pan just long enough to get hot. also works well with mushrooms and peppers.

19

oso … i been meaning to respond to your last beer thread but i’ve been too busy with finals, work, family, lifting, drinking.

i freely admit your superiority as the more acclaimed beer connaisseur, but i gotta dissagree with you here. i do not see how negro modello is the better beer of sierra nevada stout. i like negro modello mind you, but i stand behind my mention of not only sierra nevada stout, but sierra nevada esb. both very dark and rich beers - much more so than negro modello anyway. i also disagree with guinness draft being better than the bottled extra stout. i know i need to join a beer club and get some real beers, but comparitively speaking i still think the stouts mentioned above are the better beers.

i also recently discovered sammie smith which i really like. they were out of the oatmeal stout, but the tady porter was very tasty.

also … very few people would appreciate this, but a buddy’s buddy just bought an entire case of dogfish head ipa 120 for right around $160. gone in just two nights.

20

[QUOTE=GunnedDownAtrocity;857493]2 simple liftin-man’s meals:

tuna + egg

cant get much easier … i’m surprised i hadn’t actually thought of it before a buddy suggested it. just mix the two togeather and scramble in a pan. its good with some cheese melted in as well … any kind. also makes for tasty sammich.

[B]uggh…I like eggs and I like tuna but fish and eggs would make me puke

I did have 6 eggs for breakfast last saturday…just the eggs in a nonstick with some chili oil, garlic and black pepper and then topped it with some Valentina’s sauce…that’s some cheap, only mildly hot but tasty mexican sauce.[/B]

mashed potato and onion omlette

this is another one that sounds odd, but has quickly become one of my favorite breakfasts. after the onions are cooked down i add the mashed potatoes to the frying pan just long enough to get hot. also works well with mushrooms and peppers.[/QUOTE]

dude, them’s jus’ tater cakes…nothing to see here, that’s what we always do wit leftover taters.

oso … i been meaning to respond to your last beer thread but i’ve been too busy with finals, work, family, lifting, drinking.

Quote:
Originally Posted by oso
I hate to be snobbish but most of those you listed are just not so great.

I do like Negro Modello though and the Guinness in the can is better than the export stout.

i freely admit your superiority as the more acclaimed beer connaisseur, but i gotta dissagree with you here. i do not see how negro modello is the better beer of sierra nevada stout.

it’s too hoppy for moi {sniff}

i like negro modello mind you, but i stand behind my mention of not only sierra nevada stout, but sierra nevada esb. both very dark and rich beers - much more so than negro modello anyway.

but all the sierra nevada’s all just so 1990’s

i also disagree with guinness draft being better than the bottled extra stout. i know i need to join a beer club and get some real beers, but comparitively speaking i still think the stouts mentioned above are the better beers.

[B]not much beats guinness in the cream stout category. the export or extra stout is not what was originally drunk/drank/drunk in ireland…it was weaker like the stuff in the can and how you usually get it out of the keg.

also, I just noticed that the guiness in the can is only 125 calories per 12 oz. that’s only a tad more than Bud Light. It’s practically a diet stout![/B]

i also recently discovered sammie smith which i really like. they were out of the oatmeal stout, but the tady porter was very tasty.

[B]now, there you have drunk the correct under the table and called it a cab!

the taddy porter is good stuff as is the oatmeal stout if you want something a bit chewier in your beer[/B]

also … very few people would appreciate this, but a buddy’s buddy just bought an entire case of dogfish head ipa 120 for right around $160. gone in just two nights.

heh, the 120 will smack your momma for ya, still too hoppy for me though.