Olson Recipes - User contributions [en]

Pulled pork

2025-01-02T18:53:13Z

Ben: /* Notes */

For all things pork what gets pulled

= Puerto Rican pernil =
== Ingredients ==
* 5lb pork shoulder, skin on
* [few] cloves garlic
* [some] sazon
* [some] salt
* [some] pepper
* [some] [olive?] oil

=== Tools ===
* Pilon (mortar and pestle)
* long, thin knife
* baking dish
* meat thermometer

== Instructions ==
# Oven to 300F.
# In a pilon smash garlic, sazon, salt, pepper, and oil to make a ghetto sofrito.
# With a long, thin knife, stab holes in the pork shoulder, twisting to make the holes bigger.
# Stuff the holes with the sofrito. Rub the remaining sofrito on the outside of the pork. Add salt and cracked pepper to the outside.
# Put pork in baking dish skin-side up. Bake at 300F for 45min/lb (45min * 5lb = 3h 45min). To 150-160F.
# Increase oven to 400F (leave the meat in during). Cook to 170F to crispy skin (about [so many] min).
# Pull out and REST at least 10 min, preferably 30-45 min.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm%20source=share&utm%20medium=web3x&utm%20name=web3xcss&utm%20term=1&utm%20content=share%20button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also includes recipes for Nuyorican (New York Puerto Rican) [[Black beans#Puerto Rican black beans|black beans]] and tostones. This is an excerpt for just the pernil.

<blockquote>
Now. You are a growing lad. You need MEAT

OK, first of all, fuck eating lips and assholes. There is a much, much tastier option that has kept millions of starving boriquas alive for generations: PORK SHOULDER.

In my neighborhood in Brooklyn, Pork shoulder is 79 cents a pound. That's right. 79 cents. A package of hot dogs at $2.50 is more than double the price and has offal and all sorts of vile shit inside.

Buy yourself a nice meaty pork shoulder. 5 lbs should do nicely.

Bring that fucker home and get out a long, thin knife.

In a pilon (that's a mortar and pestle gringo) smash up a few cloves of Garlic, some sazon, some, salt, some pepper, and some oil. Grind it up GOOD. Now you have another ghetto sofrito.

Take your knife and stab some holes in the pig. Twist the knife around so the holes get nice and wide.

Now, take some of your sofrito and stuff it into the holes. Don't be shy blanco, ram it in there. Use the remainder to roughly coat the outside of the pig. RUB IT. CARESS IT. This pig died so that you may eat. Salt that shit all over the outside and crack some fucking pepper on there.

Set your oven for ~300 degrees

Throw the pork in skin side up and WAIT.

It's going to take like 45 minutes a pound...

A warning: The smell is going to drive you fucking INSANE. You have to wait this part out. Farm work is the best cure.

After an an hour and a half, jab it with a meat thermometer, but remember to not rest it on the bone, or you will get a bad reading.

You should be at around 150-160 degrees. Now comes the fun part. CRANK the stove up to 400 degrees. This will give you an orgasmic, crispy skin that will make your pork rinds taste like year old carboard comparison.

At 170 ish? Pull that fucker out, but DON'T carve it up. You need to wait at least ten minutes otherwise all those sweet, sweet pig juices will dribble the fuck out. WAIT.

Congratulations. You just made Pernil. A five pound Pernil should give you meat for at least a week. SAVOR IT BROTHER. SAVOR IT
</blockquote>

Black beans

2025-01-02T18:51:09Z

Ben:

For cooked black beaning.

= Cuban black beans =
== Ingredients ==
* 1/2 C olive oil
* 1 sweet onion, diced
* 2 bell peppers (preferably red), diced
* "all the fucking garlic"
* white wine
* 1.5x volume canned black beans, with liquid
* 1 oz. ground cumin, more to taste
* "shot glass" oregano
* 1-3 packets Goya Sazon, more to taste
* 3-4 bay leaves
* 1 lime

== Instructions ==
# In a [size] pot over medium heat, in olive oil, cook onions and peppers until onions are softening. Add garlic.
# Cool down with white wine to kill raw garlic taste and bring out depth of flavor.
# Add beans. Simmer [a bit] medium-low.
# Add cumin, oregano, Goya Sazon, and bay leaves.
# "Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom." Cook for a few hours?
# Add cumin and Goya to taste. Add lime for kick.
# Serve over rice with shredded pork.

== Bean dip ==
<blockquote>
Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>
=== Ingredients ===
* Dried peppers, chopped and reconstituted in the wine
* Sriracha

=== Instructions ===
Make the beans as normal with the following exceptions:
# Add peppers with the garlic after the saute.
# Add Sriracha [at some point].
# Half-blend with an immersion blender.

== Notes ==
Source: [https://www.reddit.com/r/Cooking/comments/s8nrws/cuban%20black%20beans%20they%20said%20you%20will%20come%20back/ /u/drewjy on Reddit]
=== Original ===
It's freezing cold and I'm looking for something good to cook and came across this legend of a recipe. Its one that I discovered on reddit a long time ago. I have made this countless times in the past. Holy shit are they delicious. And the recipe, well... chef's kiss just kind of speaks for itself.

Anyways... this may already be out here somewhere on reddit and if it is, I'm sorry. But if it's not, then I'm not sorry at all. In these troubling times, the world needs this.

And whoever you are that wrote it (and then sent me a copy after it got removed for some reason and i asked for one) - you've brought countless delicious bowls of Cuban Black Beans (or CBBs as I refer to them) to my belly and I'm grateful for it. I hope you're well.

Here's the recipe:
<blockquote>
Oh my friend, it's called Cuban Black Beans. REAL Cuban black beans, not that shit they serve in restaurants.

You get a lot of diced sweet onions and peppers (red is best balance of sweetness to price) and you cook them over medium heat in a lot of olive oil. How much olive oil? Say you have one big onion and two decent sized peppers, then I say at least a half a cup. Once the onions are softening up, you add garlic. How much garlic? ALL THE FUCKING GARLIC.

Then you cool it down with some white wine (not too sweet, something middling). Let it steam off for a minute. What you're doing is killing the rest of that raw garlic taste and letting the alcohol in the wine bring out the rest of the flavors.

Then you add black beans. I use canned, un-drained straight beans (don't get the kind that's labeled "black bean soup"). Some will tell you canned isn't as good. I say bullshit. I use one and a half times as much by volume as I have of the onion/pepper/garlic mixture.

Simmer the beans for a bit, low-medium. Then you will add an ounce of ground cumin, a shot glass' worth of oregano, and a packet or three of Goya Sazon (if you don't know what that is, look in the Mexican/Spanish/Ethnic section and look for little boxes that say Goya). If you want to be a boss, add three or four bay leaves, but don't forget to pull them out later -- no one wants to eat a bay leaf. Mix it in well.

Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom. I'd sooner eat your shit than burnt black beans, and so would you.

Now after a few hours taste it. More flavor? Add more cumin and Goya. Needs a kick? Add some lime. You know what? FUCK YOU, ADD LIME ANYWAY.

Traditionally, this is served over rice. FUCK THAT. I serve it in a bowl. Maybe throw some shredded pork on that bitch. FUCK ME.

If you use enough onions, peppers, and wine, these will be surprisingly sweet. (My Abuelita accused me of adding sugar, that bitch.) The beans, cumin, and oregano will give it a rich, earthy flavor. Goya is just magic. And the wine and lime will give just a hint of tartness. The beans, slow-cooked, are almost meaty (in a braised meat sort of way, not in a fuck-yeah-cow-meat kind of way). Once they cool down a bit, it will have a thicker texture, so let it sit for a little bit.

Best? Eat it the next day after reheating. We make this in a four gallon vessel and gorge for a week.

Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>

= Puerto Rican black beans =
This recipe is fairly similar to the Cuban black beans above, so I will only give the highlights. As always, the original is below.

This seems much smaller, using only 1 of things (1 onion, 1/2 sazon, 1 can, 1 garlic). They skip the bell peppers, add cayenne, and simply simmer the beans on the stove.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also has recipes for [[Pulled pork#Puerto Rican pernil|pernil]] and tostones. This is an excerpt for just the black beans.

<blockquote>
Take a lesson from the Puerto Ricans. Millions of us have managed to survive in one of the most expensive cities on earth with recipes like this:

Find a supermarket that has black beans on sale. Buy as much as you can. Then buy 5 or so pounds of Carolina rice, a bag of onions, a few bulbs of garlic, and a box of Goya Sazon.

Set 2 cups of water to boil

Dick around on reddit until the water is boiling

Throw in one cup of rice, turn the heat down to simmer and lid that shit

Slice up a small onion

Smash up a clove of garlic

Throw some olive oil or butter into a HOT pan.

Throw the onions and garlic into the pan and fry them till the onion gets glassy. Throw some salt in there.

Grind some pepper in there for good luck.

Toss in half a packet of Sazon and stir till you get a paste. Now you have a ghetto sofrito.

Dump in your can of beans bean juice and all.

Stir that shit up.

Add a pinch of Cayenne pepper so you remember that you have a set of cojones

Set that shit on simmer

Your rice is done.

Throw the beans on top.

Win

You should get at least 2 meals out of one can of beans, and if your lucky you can get black beans 2 for $1. Adding the cost of the Garlic, Sazon and a small onion and you still eat a tasty, hearty, relatively healthy meal for less than $1.
</blockquote>

= The Graveyard =
Read the link

http://www.reddit.com/r/AskCulinary/comments/10kvz7/i_would_like_to_get_more_protein_from_beans_but_i/c6ef6fp

Go read it.

Black beans

2025-01-02T18:50:55Z

Ben:

= Cuban black beans =
For cooked black beaning.

== Ingredients ==
* 1/2 C olive oil
* 1 sweet onion, diced
* 2 bell peppers (preferably red), diced
* "all the fucking garlic"
* white wine
* 1.5x volume canned black beans, with liquid
* 1 oz. ground cumin, more to taste
* "shot glass" oregano
* 1-3 packets Goya Sazon, more to taste
* 3-4 bay leaves
* 1 lime

== Instructions ==
# In a [size] pot over medium heat, in olive oil, cook onions and peppers until onions are softening. Add garlic.
# Cool down with white wine to kill raw garlic taste and bring out depth of flavor.
# Add beans. Simmer [a bit] medium-low.
# Add cumin, oregano, Goya Sazon, and bay leaves.
# "Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom." Cook for a few hours?
# Add cumin and Goya to taste. Add lime for kick.
# Serve over rice with shredded pork.

== Bean dip ==
<blockquote>
Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>
=== Ingredients ===
* Dried peppers, chopped and reconstituted in the wine
* Sriracha

=== Instructions ===
Make the beans as normal with the following exceptions:
# Add peppers with the garlic after the saute.
# Add Sriracha [at some point].
# Half-blend with an immersion blender.

== Notes ==
Source: [https://www.reddit.com/r/Cooking/comments/s8nrws/cuban%20black%20beans%20they%20said%20you%20will%20come%20back/ /u/drewjy on Reddit]
=== Original ===
It's freezing cold and I'm looking for something good to cook and came across this legend of a recipe. Its one that I discovered on reddit a long time ago. I have made this countless times in the past. Holy shit are they delicious. And the recipe, well... chef's kiss just kind of speaks for itself.

Anyways... this may already be out here somewhere on reddit and if it is, I'm sorry. But if it's not, then I'm not sorry at all. In these troubling times, the world needs this.

And whoever you are that wrote it (and then sent me a copy after it got removed for some reason and i asked for one) - you've brought countless delicious bowls of Cuban Black Beans (or CBBs as I refer to them) to my belly and I'm grateful for it. I hope you're well.

Here's the recipe:
<blockquote>
Oh my friend, it's called Cuban Black Beans. REAL Cuban black beans, not that shit they serve in restaurants.

You get a lot of diced sweet onions and peppers (red is best balance of sweetness to price) and you cook them over medium heat in a lot of olive oil. How much olive oil? Say you have one big onion and two decent sized peppers, then I say at least a half a cup. Once the onions are softening up, you add garlic. How much garlic? ALL THE FUCKING GARLIC.

Then you cool it down with some white wine (not too sweet, something middling). Let it steam off for a minute. What you're doing is killing the rest of that raw garlic taste and letting the alcohol in the wine bring out the rest of the flavors.

Then you add black beans. I use canned, un-drained straight beans (don't get the kind that's labeled "black bean soup"). Some will tell you canned isn't as good. I say bullshit. I use one and a half times as much by volume as I have of the onion/pepper/garlic mixture.

Simmer the beans for a bit, low-medium. Then you will add an ounce of ground cumin, a shot glass' worth of oregano, and a packet or three of Goya Sazon (if you don't know what that is, look in the Mexican/Spanish/Ethnic section and look for little boxes that say Goya). If you want to be a boss, add three or four bay leaves, but don't forget to pull them out later -- no one wants to eat a bay leaf. Mix it in well.

Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom. I'd sooner eat your shit than burnt black beans, and so would you.

Now after a few hours taste it. More flavor? Add more cumin and Goya. Needs a kick? Add some lime. You know what? FUCK YOU, ADD LIME ANYWAY.

Traditionally, this is served over rice. FUCK THAT. I serve it in a bowl. Maybe throw some shredded pork on that bitch. FUCK ME.

If you use enough onions, peppers, and wine, these will be surprisingly sweet. (My Abuelita accused me of adding sugar, that bitch.) The beans, cumin, and oregano will give it a rich, earthy flavor. Goya is just magic. And the wine and lime will give just a hint of tartness. The beans, slow-cooked, are almost meaty (in a braised meat sort of way, not in a fuck-yeah-cow-meat kind of way). Once they cool down a bit, it will have a thicker texture, so let it sit for a little bit.

Best? Eat it the next day after reheating. We make this in a four gallon vessel and gorge for a week.

Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>

= Puerto Rican black beans =
This recipe is fairly similar to the Cuban black beans above, so I will only give the highlights. As always, the original is below.

This seems much smaller, using only 1 of things (1 onion, 1/2 sazon, 1 can, 1 garlic). They skip the bell peppers, add cayenne, and simply simmer the beans on the stove.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also has recipes for [[Pulled pork#Puerto Rican pernil|pernil]] and tostones. This is an excerpt for just the black beans.

<blockquote>
Take a lesson from the Puerto Ricans. Millions of us have managed to survive in one of the most expensive cities on earth with recipes like this:

Find a supermarket that has black beans on sale. Buy as much as you can. Then buy 5 or so pounds of Carolina rice, a bag of onions, a few bulbs of garlic, and a box of Goya Sazon.

Set 2 cups of water to boil

Dick around on reddit until the water is boiling

Throw in one cup of rice, turn the heat down to simmer and lid that shit

Slice up a small onion

Smash up a clove of garlic

Throw some olive oil or butter into a HOT pan.

Throw the onions and garlic into the pan and fry them till the onion gets glassy. Throw some salt in there.

Grind some pepper in there for good luck.

Toss in half a packet of Sazon and stir till you get a paste. Now you have a ghetto sofrito.

Dump in your can of beans bean juice and all.

Stir that shit up.

Add a pinch of Cayenne pepper so you remember that you have a set of cojones

Set that shit on simmer

Your rice is done.

Throw the beans on top.

Win

You should get at least 2 meals out of one can of beans, and if your lucky you can get black beans 2 for $1. Adding the cost of the Garlic, Sazon and a small onion and you still eat a tasty, hearty, relatively healthy meal for less than $1.
</blockquote>

= The Graveyard =
Read the link

http://www.reddit.com/r/AskCulinary/comments/10kvz7/i_would_like_to_get_more_protein_from_beans_but_i/c6ef6fp

Go read it.

Black beans

2025-01-02T18:49:57Z

Ben:

= Cuban black beans =
== Ingredients ==
* 1/2 C olive oil
* 1 sweet onion, diced
* 2 bell peppers (preferably red), diced
* "all the fucking garlic"
* white wine
* 1.5x volume canned black beans, with liquid
* 1 oz. ground cumin, more to taste
* "shot glass" oregano
* 1-3 packets Goya Sazon, more to taste
* 3-4 bay leaves
* 1 lime

== Instructions ==
# In a [size] pot over medium heat, in olive oil, cook onions and peppers until onions are softening. Add garlic.
# Cool down with white wine to kill raw garlic taste and bring out depth of flavor.
# Add beans. Simmer [a bit] medium-low.
# Add cumin, oregano, Goya Sazon, and bay leaves.
# "Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom." Cook for a few hours?
# Add cumin and Goya to taste. Add lime for kick.
# Serve over rice with shredded pork.

== Bean dip ==
<blockquote>
Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>
=== Ingredients ===
* Dried peppers, chopped and reconstituted in the wine
* Sriracha

=== Instructions ===
Make the beans as normal with the following exceptions:
# Add peppers with the garlic after the saute.
# Add Sriracha [at some point].
# Half-blend with an immersion blender.

== Notes ==
Source: [https://www.reddit.com/r/Cooking/comments/s8nrws/cuban%20black%20beans%20they%20said%20you%20will%20come%20back/ /u/drewjy on Reddit]
=== Original ===
It's freezing cold and I'm looking for something good to cook and came across this legend of a recipe. Its one that I discovered on reddit a long time ago. I have made this countless times in the past. Holy shit are they delicious. And the recipe, well... chef's kiss just kind of speaks for itself.

Anyways... this may already be out here somewhere on reddit and if it is, I'm sorry. But if it's not, then I'm not sorry at all. In these troubling times, the world needs this.

And whoever you are that wrote it (and then sent me a copy after it got removed for some reason and i asked for one) - you've brought countless delicious bowls of Cuban Black Beans (or CBBs as I refer to them) to my belly and I'm grateful for it. I hope you're well.

Here's the recipe:
<blockquote>
Oh my friend, it's called Cuban Black Beans. REAL Cuban black beans, not that shit they serve in restaurants.

You get a lot of diced sweet onions and peppers (red is best balance of sweetness to price) and you cook them over medium heat in a lot of olive oil. How much olive oil? Say you have one big onion and two decent sized peppers, then I say at least a half a cup. Once the onions are softening up, you add garlic. How much garlic? ALL THE FUCKING GARLIC.

Then you cool it down with some white wine (not too sweet, something middling). Let it steam off for a minute. What you're doing is killing the rest of that raw garlic taste and letting the alcohol in the wine bring out the rest of the flavors.

Then you add black beans. I use canned, un-drained straight beans (don't get the kind that's labeled "black bean soup"). Some will tell you canned isn't as good. I say bullshit. I use one and a half times as much by volume as I have of the onion/pepper/garlic mixture.

Simmer the beans for a bit, low-medium. Then you will add an ounce of ground cumin, a shot glass' worth of oregano, and a packet or three of Goya Sazon (if you don't know what that is, look in the Mexican/Spanish/Ethnic section and look for little boxes that say Goya). If you want to be a boss, add three or four bay leaves, but don't forget to pull them out later -- no one wants to eat a bay leaf. Mix it in well.

Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom. I'd sooner eat your shit than burnt black beans, and so would you.

Now after a few hours taste it. More flavor? Add more cumin and Goya. Needs a kick? Add some lime. You know what? FUCK YOU, ADD LIME ANYWAY.

Traditionally, this is served over rice. FUCK THAT. I serve it in a bowl. Maybe throw some shredded pork on that bitch. FUCK ME.

If you use enough onions, peppers, and wine, these will be surprisingly sweet. (My Abuelita accused me of adding sugar, that bitch.) The beans, cumin, and oregano will give it a rich, earthy flavor. Goya is just magic. And the wine and lime will give just a hint of tartness. The beans, slow-cooked, are almost meaty (in a braised meat sort of way, not in a fuck-yeah-cow-meat kind of way). Once they cool down a bit, it will have a thicker texture, so let it sit for a little bit.

Best? Eat it the next day after reheating. We make this in a four gallon vessel and gorge for a week.

Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>

= Puerto Rican black beans =
This recipe is fairly similar to the Cuban black beans above, so I will only give the highlights. As always, the original is below.

This seems much smaller, using only 1 of things (1 onion, 1/2 sazon, 1 can, 1 garlic). They skip the bell peppers, add cayenne, and simply simmer the beans on the stove.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also has recipes for [[Pulled pork#Puerto Rican pernil|pernil]] and tostones. This is an excerpt for just the black beans.

<blockquote>
Take a lesson from the Puerto Ricans. Millions of us have managed to survive in one of the most expensive cities on earth with recipes like this:

Find a supermarket that has black beans on sale. Buy as much as you can. Then buy 5 or so pounds of Carolina rice, a bag of onions, a few bulbs of garlic, and a box of Goya Sazon.

Set 2 cups of water to boil

Dick around on reddit until the water is boiling

Throw in one cup of rice, turn the heat down to simmer and lid that shit

Slice up a small onion

Smash up a clove of garlic

Throw some olive oil or butter into a HOT pan.

Throw the onions and garlic into the pan and fry them till the onion gets glassy. Throw some salt in there.

Grind some pepper in there for good luck.

Toss in half a packet of Sazon and stir till you get a paste. Now you have a ghetto sofrito.

Dump in your can of beans bean juice and all.

Stir that shit up.

Add a pinch of Cayenne pepper so you remember that you have a set of cojones

Set that shit on simmer

Your rice is done.

Throw the beans on top.

Win

You should get at least 2 meals out of one can of beans, and if your lucky you can get black beans 2 for $1. Adding the cost of the Garlic, Sazon and a small onion and you still eat a tasty, hearty, relatively healthy meal for less than $1.
</blockquote>

= The Graveyard =
Read the link

http://www.reddit.com/r/AskCulinary/comments/10kvz7/i_would_like_to_get_more_protein_from_beans_but_i/c6ef6fp

Go read it.

Pulled pork

2025-01-02T18:46:40Z

Ben:

For all things pork what gets pulled

= Puerto Rican pernil =
== Ingredients ==
* 5lb pork shoulder, skin on
* [few] cloves garlic
* [some] sazon
* [some] salt
* [some] pepper
* [some] [olive?] oil

=== Tools ===
* Pilon (mortar and pestle)
* long, thin knife
* baking dish
* meat thermometer

== Instructions ==
# Oven to 300F.
# In a pilon smash garlic, sazon, salt, pepper, and oil to make a ghetto sofrito.
# With a long, thin knife, stab holes in the pork shoulder, twisting to make the holes bigger.
# Stuff the holes with the sofrito. Rub the remaining sofrito on the outside of the pork. Add salt and cracked pepper to the outside.
# Put pork in baking dish skin-side up. Bake at 300F for 45min/lb (45min * 5lb = 3h 45min). To 150-160F.
# Increase oven to 400F (leave the meat in during). Cook to 170F to crispy skin (about [so many] min).
# Pull out and REST at least 10 min, preferably 30-45 min.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm%20source=share&utm%20medium=web3x&utm%20name=web3xcss&utm%20term=1&utm%20content=share%20button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also includes recipes for Nuyorican (New York Puerto Rican) black beans and tostones. This is an excerpt for just the pernil.

<blockquote>
Now. You are a growing lad. You need MEAT

OK, first of all, fuck eating lips and assholes. There is a much, much tastier option that has kept millions of starving boriquas alive for generations: PORK SHOULDER.

In my neighborhood in Brooklyn, Pork shoulder is 79 cents a pound. That's right. 79 cents. A package of hot dogs at $2.50 is more than double the price and has offal and all sorts of vile shit inside.

Buy yourself a nice meaty pork shoulder. 5 lbs should do nicely.

Bring that fucker home and get out a long, thin knife.

In a pilon (that's a mortar and pestle gringo) smash up a few cloves of Garlic, some sazon, some, salt, some pepper, and some oil. Grind it up GOOD. Now you have another ghetto sofrito.

Take your knife and stab some holes in the pig. Twist the knife around so the holes get nice and wide.

Now, take some of your sofrito and stuff it into the holes. Don't be shy blanco, ram it in there. Use the remainder to roughly coat the outside of the pig. RUB IT. CARESS IT. This pig died so that you may eat. Salt that shit all over the outside and crack some fucking pepper on there.

Set your oven for ~300 degrees

Throw the pork in skin side up and WAIT.

It's going to take like 45 minutes a pound...

A warning: The smell is going to drive you fucking INSANE. You have to wait this part out. Farm work is the best cure.

After an an hour and a half, jab it with a meat thermometer, but remember to not rest it on the bone, or you will get a bad reading.

You should be at around 150-160 degrees. Now comes the fun part. CRANK the stove up to 400 degrees. This will give you an orgasmic, crispy skin that will make your pork rinds taste like year old carboard comparison.

At 170 ish? Pull that fucker out, but DON'T carve it up. You need to wait at least ten minutes otherwise all those sweet, sweet pig juices will dribble the fuck out. WAIT.

Congratulations. You just made Pernil. A five pound Pernil should give you meat for at least a week. SAVOR IT BROTHER. SAVOR IT
</blockquote>

Pulled pork

2025-01-02T18:39:55Z

Ben: Created page with "For all things pork what gets pulled = Puerto Rican Pernil = == Ingredients == * 5lb pork shoulder, skin on * [few] cloves garlic * [some] sazon * [some] salt * [some] pepper * [some] [olive?] oil === Tools === * Pilon (mortar and pestle) * long, thin knife * baking dish * meat thermometer == Instructions == # Oven to 300F. # In a pilon smash garlic, sazon, salt, pepper, and oil to make a ghetto sofrito. # With a long, thin knife, stab holes in the pork shoulder, twis..."

For all things pork what gets pulled

= Puerto Rican Pernil =
== Ingredients ==
* 5lb pork shoulder, skin on
* [few] cloves garlic
* [some] sazon
* [some] salt
* [some] pepper
* [some] [olive?] oil

=== Tools ===
* Pilon (mortar and pestle)
* long, thin knife
* baking dish
* meat thermometer

== Instructions ==
# Oven to 300F.
# In a pilon smash garlic, sazon, salt, pepper, and oil to make a ghetto sofrito.
# With a long, thin knife, stab holes in the pork shoulder, twisting to make the holes bigger.
# Stuff the holes with the sofrito. Rub the remaining sofrito on the outside of the pork. Add salt and cracked pepper to the outside.
# Put pork in baking dish skin-side up. Bake at 300F for 45min/lb (45min * 5lb = 3h 45min). To 150-160F.
# Increase oven to 400F (leave the meat in during). Cook to 170F to crispy skin (about [so many] min).
# Pull out and REST at least 10 min, preferably 30-45 min.

== Notes ==
Source: [https://www.reddit.com/r/AskReddit/comments/cidla/comment/c0ssm6d/?utm%20source=share&utm%20medium=web3x&utm%20name=web3xcss&utm%20term=1&utm%20content=share%20button /u/electric_sandwich on Reddit]

=== The Original ===
The original comment also includes recipes for Nuyorican (New York Puerto Rican) black beans and tostones. This is an excerpt for just the pernil.

<blockquote>
Now. You are a growing lad. You need MEAT

OK, first of all, fuck eating lips and assholes. There is a much, much tastier option that has kept millions of starving boriquas alive for generations: PORK SHOULDER.

In my neighborhood in Brooklyn, Pork shoulder is 79 cents a pound. That's right. 79 cents. A package of hot dogs at $2.50 is more than double the price and has offal and all sorts of vile shit inside.

Buy yourself a nice meaty pork shoulder. 5 lbs should do nicely.

Bring that fucker home and get out a long, thin knife.

In a pilon (that's a mortar and pestle gringo) smash up a few cloves of Garlic, some sazon, some, salt, some pepper, and some oil. Grind it up GOOD. Now you have another ghetto sofrito.

Take your knife and stab some holes in the pig. Twist the knife around so the holes get nice and wide.

Now, take some of your sofrito and stuff it into the holes. Don't be shy blanco, ram it in there. Use the remainder to roughly coat the outside of the pig. RUB IT. CARESS IT. This pig died so that you may eat. Salt that shit all over the outside and crack some fucking pepper on there.

Set your oven for ~300 degrees

Throw the pork in skin side up and WAIT.

It's going to take like 45 minutes a pound...

A warning: The smell is going to drive you fucking INSANE. You have to wait this part out. Farm work is the best cure.

After an an hour and a half, jab it with a meat thermometer, but remember to not rest it on the bone, or you will get a bad reading.

You should be at around 150-160 degrees. Now comes the fun part. CRANK the stove up to 400 degrees. This will give you an orgasmic, crispy skin that will make your pork rinds taste like year old carboard comparison.

At 170 ish? Pull that fucker out, but DON'T carve it up. You need to wait at least ten minutes otherwise all those sweet, sweet pig juices will dribble the fuck out. WAIT.

Congratulations. You just made Pernil. A five pound Pernil should give you meat for at least a week. SAVOR IT BROTHER. SAVOR IT
</blockquote>

The Olson Recipes

2025-01-02T18:15:51Z

Ben:

{| border="0" cellspacing="5"
|-
| style="border-bottom: rgb(163,176,191) 1px solid; border-left: rgb(163,176,191) 1px solid; width: 50%; background: rgb(245,250,255); vertical-align: top; border-top: rgb(163,176,191) 1px solid; border-right: rgb(163,176,191) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" rowspan="2" |
Hey, checkout our favorite [https://therapeepsot.com pediatric occupational therapist in Mountain View, California!]

To add new articles, just search for what you want. The software will offer you the option of creating the article if it doesn't already exist. Write something. Save it. If you want to let everyone else know, you can add internal links to your article from other articles. Update circa 2011: you have to register to edit. Sorry, the spammers won.

You can use the buttons in the editor, or write the syntax marks yourself. Internal links are surrounded by double square brackets: [[ ]]. So, to add an article about grilled cheese, edit this page (the "edit" tab at the top) and, below Pirate punch, type
<pre>* [[Grilled cheese]]</pre>
save the page, then click on the new link

*[[Pirate punch|Pirate punch]]
*[[Grilled cheese|Grilled cheese]]

| style="border-bottom: rgb(255,173,128) 1px solid; border-left: rgb(255,173,128) 1px solid; background: rgb(255,255,204); vertical-align: top; border-top: rgb(255,173,128) 1px solid; border-right: rgb(255,173,128) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
Ransom

*[[Krumkaka]]: $5
*[[Woodsman's stew]]: $2
* Articles for [https://docs.google.com/document/d/17rOBsmSYrew86Z9qTLX_VD3m1Zo2KH7s7hcuWkGJRxA/edit?ts=59516c67 Ben's egg recipes]
|-
| style="border-bottom: rgb(136,170,136) 1px solid; border-left: rgb(136,170,136) 1px solid; background: rgb(221,255,221); vertical-align: top; border-top: rgb(136,170,136) 1px solid; border-right: rgb(136,170,136) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
General cooking topics

*[[Reductions]]
*[[Carmelization]]
*[[Shopping]]
*[[Planning a menu]]

 

|}

{| class="FCK__ShowTableBorders" border="0" cellspacing="5" cellpadding="3"
|-
| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Appetizers]]</big>

*[[Hooter's hot wings|Hooter's hot wings]]
*[[Hummus|Hummus]]
*[[Stuffed grape leaves]]
*[[Guacamole]]
*[[Pico de Gallo]] 
*[[High octane garlic bread]]
*more [[Appetizers]]

<big>Soups</big><big></big>

*[[Lentil soup]]
*[[Woodsman's stew]]
*[[Cheeseburger Soup]]
*[[Chickpea Stew]]
*[[French Onion Soup]] Niels, Brooke edit this
*[[Italian Bean Soup]]
*[http://www.webmd.com/food-recipes/italian-peasant-soup-with-cabbage-beans-and-cheese Italian Peasant Soup with Cabbage, Beans and Cheese]
*[[Italian Villa Spinach Soup]]
*[[Tortillia Soup]]
*[[Wild Salmon Bisque]]
*more [[Soups]]

<big>[[Eggs]]</big>

*[[Souffle]]
*[[Omelette]]
*[[Poached Egg]]
*[[Hollandaise Sauce]]
*[[Fried-Egg Sandwich]]
*[[Hard Cooked Egg]]
*[[Scrambled Egg]]
*[[Boiled Eggs]]
*more with [[Eggs]]

<big>Poultry</big>

<big>Side dishes</big>

*[[Leeks]]
*[[Green beans almandine]]
*[[Broccoli Souffle]]
*[[Bulgar Pilaf (Cypriot)]]
*[[Bacon roasted brussel sprouts]]
*[[Sweet Potato Crunch]]
*[[Mushy Peas]]
*more [[Side dishes]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Entrees]]</big>

*[[Bao]]
*[[Cedar plank salmon]]
*[[Vegan enchiladas]]
*[[Hamburger pie]]
*[[Enchiladas]]
*[[Red beans and rice]]
*[[Black beans]]
*[[Pizza]]
*[[Circus day beans]]
*[[Grilled cheese]]
*[[Dave's brisket]]
*[[Pasta Without Machine]]
*[[Fried Rice with Ham, Egg, and Scallions]]
*[[Mac and Beer Cheese]]
*[[Pork Spare Ribs]]
*[[Smoked Baby Back Ribs]]
*[[Pulled pork]]
*[[Fettuccine Alfredo]]
*More [[Entrees]]

<big>[[Marinades, Rubs, and Sauces]]</big>
*[[Balsamic and Herb]]
*[[BBQ Rub]]
*[[Chimichurri]]
*[[Dave's meat sauce]]

<big>[[Breakfast]]</big>

*[[Crepes|Crepes]]
*[[German pancake]]
*[[Buttermilk Pancakes]]
*[[Orange syrup]]
*more [[Breakfast recipes]]

<big>[[Asian Cuisine]]</big>

<big>[[Japanese cuisine|Japanese]]</big>

*Get an electric skillet
*Get cooking chopsticks
*[[Japanese ingredients]]
*(jon, kazumi, please add stuff)
*[[Yaki-soba]]
*[[Miso soup]]
*[[Curry rice]]

<big>[[:Category:Chinese|Chinese]]</big>
*[[Chow Mein]]
*[[Char Siu]]
*[[Baked Char Siu Bao]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Bread</big>
*[[Sourdough Bread]]
*[[Cinnamon Swirl Bread]]
*[[Japanese Milk Bread]]

<big>[[Vegawarian]]</big>

*[[Lentils with wine-glazed winter vegetables]]
*[[Roasted parsnip and crowns]]
*[[Southwestern corn and beans]]

<big>[[Desserts]]</big>

Recommended to not use Kosher salt unless specifically stated
*[[Boudreaux's World Famous Pralines|Boudreaux's World Famous Pralines]]
*[[Sandbakkels]]
*[[Krumkaka]]
*[[Bananas Foster]]
*[[Banana bread]]
*[[Creme brulee]]
*[[No cook candy]]
*[[Flower Pot Pudding]]
*[[Easy Pineapple Cake]]
*[[Rhubarb Pie]]
*[[Meringue Cookies]]
*[[Coconut Layer Cake]]
*[[Lemon Bars]]
*[[Chocolate Souffle]]
*more [[Desserts]]

<big>[[Drinks]]</big>

*[[Pirate punch|Pirate punch]]
*[[Margarita]]
*[[Mojito]]
*[[Mint julip]]
*[[More drinks]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Writings on food</big>

*[http://www.amazon.com/dp/0767900146 Vegetarian Cooking for Everyone], by Deborah Madison
*[http://www.amazon.com/dp/051788268X Essential Vegetarian Cooking], by Dianna Shaw
*World Vegetarian (Hejaz)
*[http://www.amazon.com/dp/0684800012/ On Food and Cooking], by Harold McGee
*[http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447/ref=sr_1_1?ie=UTF8&qid=1286422068&sr=8-1 The Complete Italian Vegetarian], by Jack Bishop
*Want to know what's in season?
** [http://www.fieldtoplate.com/guide.php Field to Plate]
** For SoCal: [http://www.sfma.net/consumer/inseason.shtml SFMA]
*more [[Cookbooks]], [[Magazines]], [[Websites]]

Articles on food

*[http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?_r=2&pagewanted=all The Fat Trap]
*[http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ex=1327640400&en=a18a7f35515014c7&ei=5090&partner=rssuserland&emc=rss Unhappy Meals]

Movies on food

*[http://forksoverknives.com/ Forks over Knives]
*[http://www.kingcorn.net/ King Corn]
*[http://www.foodincmovie.com/ Food, Inc]
*[http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-last-heart-attack/ The Last Heart Attack]

|}

Black beans

2025-01-02T17:55:10Z

Ben:

= Cuban black beans =
== Ingredients ==
* 1/2 C olive oil
* 1 sweet onion, diced
* 2 bell peppers (preferably red), diced
* "all the fucking garlic"
* white wine
* 1.5x volume canned black beans, with liquid
* 1 oz. ground cumin, more to taste
* "shot glass" oregano
* 1-3 packets Goya Sazon, more to taste
* 3-4 bay leaves
* 1 lime

== Instructions ==
# In a [size] pot over medium heat, in olive oil, cook onions and peppers until onions are softening. Add garlic.
# Cool down with white wine to kill raw garlic taste and bring out depth of flavor.
# Add beans. Simmer [a bit] medium-low.
# Add cumin, oregano, Goya Sazon, and bay leaves.
# "Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom." Cook for a few hours?
# Add cumin and Goya to taste. Add lime for kick.
# Serve over rice with shredded pork.

== Bean dip ==
<blockquote>
Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>
=== Ingredients ===
* Dried peppers, chopped and reconstituted in the wine
* Sriracha

=== Instructions ===
Make the beans as normal with the following exceptions:
# Add peppers with the garlic after the saute.
# Add Sriracha [at some point].
# Half-blend with an immersion blender.

== Notes ==
Source: [https://www.reddit.com/r/Cooking/comments/s8nrws/cuban%20black%20beans%20they%20said%20you%20will%20come%20back/ /u/drewjy on Reddit]
=== Original ===
It's freezing cold and I'm looking for something good to cook and came across this legend of a recipe. Its one that I discovered on reddit a long time ago. I have made this countless times in the past. Holy shit are they delicious. And the recipe, well... chef's kiss just kind of speaks for itself.

Anyways... this may already be out here somewhere on reddit and if it is, I'm sorry. But if it's not, then I'm not sorry at all. In these troubling times, the world needs this.

And whoever you are that wrote it (and then sent me a copy after it got removed for some reason and i asked for one) - you've brought countless delicious bowls of Cuban Black Beans (or CBBs as I refer to them) to my belly and I'm grateful for it. I hope you're well.

Here's the recipe:
<blockquote>
Oh my friend, it's called Cuban Black Beans. REAL Cuban black beans, not that shit they serve in restaurants.

You get a lot of diced sweet onions and peppers (red is best balance of sweetness to price) and you cook them over medium heat in a lot of olive oil. How much olive oil? Say you have one big onion and two decent sized peppers, then I say at least a half a cup. Once the onions are softening up, you add garlic. How much garlic? ALL THE FUCKING GARLIC.

Then you cool it down with some white wine (not too sweet, something middling). Let it steam off for a minute. What you're doing is killing the rest of that raw garlic taste and letting the alcohol in the wine bring out the rest of the flavors.

Then you add black beans. I use canned, un-drained straight beans (don't get the kind that's labeled "black bean soup"). Some will tell you canned isn't as good. I say bullshit. I use one and a half times as much by volume as I have of the onion/pepper/garlic mixture.

Simmer the beans for a bit, low-medium. Then you will add an ounce of ground cumin, a shot glass' worth of oregano, and a packet or three of Goya Sazon (if you don't know what that is, look in the Mexican/Spanish/Ethnic section and look for little boxes that say Goya). If you want to be a boss, add three or four bay leaves, but don't forget to pull them out later -- no one wants to eat a bay leaf. Mix it in well.

Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom. I'd sooner eat your shit than burnt black beans, and so would you.

Now after a few hours taste it. More flavor? Add more cumin and Goya. Needs a kick? Add some lime. You know what? FUCK YOU, ADD LIME ANYWAY.

Traditionally, this is served over rice. FUCK THAT. I serve it in a bowl. Maybe throw some shredded pork on that bitch. FUCK ME.

If you use enough onions, peppers, and wine, these will be surprisingly sweet. (My Abuelita accused me of adding sugar, that bitch.) The beans, cumin, and oregano will give it a rich, earthy flavor. Goya is just magic. And the wine and lime will give just a hint of tartness. The beans, slow-cooked, are almost meaty (in a braised meat sort of way, not in a fuck-yeah-cow-meat kind of way). Once they cool down a bit, it will have a thicker texture, so let it sit for a little bit.

Best? Eat it the next day after reheating. We make this in a four gallon vessel and gorge for a week.

Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
</blockquote>
= The Graveyard =
Read the link

http://www.reddit.com/r/AskCulinary/comments/10kvz7/i_would_like_to_get_more_protein_from_beans_but_i/c6ef6fp

Go read it.

The Olson Recipes

2025-01-02T17:32:45Z

Ben:

{| border="0" cellspacing="5"
|-
| style="border-bottom: rgb(163,176,191) 1px solid; border-left: rgb(163,176,191) 1px solid; width: 50%; background: rgb(245,250,255); vertical-align: top; border-top: rgb(163,176,191) 1px solid; border-right: rgb(163,176,191) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" rowspan="2" |
Hey, checkout our favorite [https://therapeepsot.com pediatric occupational therapist in Mountain View, California!]

To add new articles, just search for what you want. The software will offer you the option of creating the article if it doesn't already exist. Write something. Save it. If you want to let everyone else know, you can add internal links to your article from other articles. Update circa 2011: you have to register to edit. Sorry, the spammers won.

You can use the buttons in the editor, or write the syntax marks yourself. Internal links are surrounded by double square brackets: [[ ]]. So, to add an article about grilled cheese, edit this page (the "edit" tab at the top) and, below Pirate punch, type
<pre>* [[Grilled cheese]]</pre>
save the page, then click on the new link

*[[Pirate punch|Pirate punch]]
*[[Grilled cheese|Grilled cheese]]

| style="border-bottom: rgb(255,173,128) 1px solid; border-left: rgb(255,173,128) 1px solid; background: rgb(255,255,204); vertical-align: top; border-top: rgb(255,173,128) 1px solid; border-right: rgb(255,173,128) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
Ransom

*[[Krumkaka]]: $5
*[[Woodsman's stew]]: $2
* Articles for [https://docs.google.com/document/d/17rOBsmSYrew86Z9qTLX_VD3m1Zo2KH7s7hcuWkGJRxA/edit?ts=59516c67 Ben's egg recipes]
|-
| style="border-bottom: rgb(136,170,136) 1px solid; border-left: rgb(136,170,136) 1px solid; background: rgb(221,255,221); vertical-align: top; border-top: rgb(136,170,136) 1px solid; border-right: rgb(136,170,136) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
General cooking topics

*[[Reductions]]
*[[Carmelization]]
*[[Shopping]]
*[[Planning a menu]]

 

|}

{| class="FCK__ShowTableBorders" border="0" cellspacing="5" cellpadding="3"
|-
| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Appetizers]]</big>

*[[Hooter's hot wings|Hooter's hot wings]]
*[[Hummus|Hummus]]
*[[Stuffed grape leaves]]
*[[Guacamole]]
*[[Pico de Gallo]] 
*[[High octane garlic bread]]
*more [[Appetizers]]

<big>Soups</big><big></big>

*[[Lentil soup]]
*[[Woodsman's stew]]
*[[Cheeseburger Soup]]
*[[Chickpea Stew]]
*[[French Onion Soup]] Niels, Brooke edit this
*[[Italian Bean Soup]]
*[http://www.webmd.com/food-recipes/italian-peasant-soup-with-cabbage-beans-and-cheese Italian Peasant Soup with Cabbage, Beans and Cheese]
*[[Italian Villa Spinach Soup]]
*[[Tortillia Soup]]
*[[Wild Salmon Bisque]]
*more [[Soups]]

<big>[[Eggs]]</big>

*[[Souffle]]
*[[Omelette]]
*[[Poached Egg]]
*[[Hollandaise Sauce]]
*[[Fried-Egg Sandwich]]
*[[Hard Cooked Egg]]
*[[Scrambled Egg]]
*[[Boiled Eggs]]
*more with [[Eggs]]

<big>Poultry</big>

<big>Side dishes</big>

*[[Leeks]]
*[[Green beans almandine]]
*[[Broccoli Souffle]]
*[[Bulgar Pilaf (Cypriot)]]
*[[Bacon roasted brussel sprouts]]
*[[Sweet Potato Crunch]]
*[[Mushy Peas]]
*more [[Side dishes]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Entrees]]</big>

*[[Bao]]
*[[Cedar plank salmon]]
*[[Vegan enchiladas]]
*[[Hamburger pie]]
*[[Enchiladas]]
*[[Red beans and rice]]
*[[Black beans]]
*[[Pizza]]
*[[Circus day beans]]
*[[Grilled cheese]]
*[[Dave's brisket]]
*[[Pasta Without Machine]]
*[[Fried Rice with Ham, Egg, and Scallions]]
*[[Mac and Beer Cheese]]
*[[Pork Spare Ribs]]
*[[Smoked Baby Back Ribs]]
*[[Fettuccine Alfredo]]
*More [[Entrees]]

<big>[[Marinades, Rubs, and Sauces]]</big>
*[[Balsamic and Herb]]
*[[BBQ Rub]]
*[[Chimichurri]]
*[[Dave's meat sauce]]

<big>[[Breakfast]]</big>

*[[Crepes|Crepes]]
*[[German pancake]]
*[[Buttermilk Pancakes]]
*[[Orange syrup]]
*more [[Breakfast recipes]]

<big>[[Asian Cuisine]]</big>

<big>[[Japanese cuisine|Japanese]]</big>

*Get an electric skillet
*Get cooking chopsticks
*[[Japanese ingredients]]
*(jon, kazumi, please add stuff)
*[[Yaki-soba]]
*[[Miso soup]]
*[[Curry rice]]

<big>[[:Category:Chinese|Chinese]]</big>
*[[Chow Mein]]
*[[Char Siu]]
*[[Baked Char Siu Bao]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Bread</big>
*[[Sourdough Bread]]
*[[Cinnamon Swirl Bread]]
*[[Japanese Milk Bread]]

<big>[[Vegawarian]]</big>

*[[Lentils with wine-glazed winter vegetables]]
*[[Roasted parsnip and crowns]]
*[[Southwestern corn and beans]]

<big>[[Desserts]]</big>

Recommended to not use Kosher salt unless specifically stated
*[[Boudreaux's World Famous Pralines|Boudreaux's World Famous Pralines]]
*[[Sandbakkels]]
*[[Krumkaka]]
*[[Bananas Foster]]
*[[Banana bread]]
*[[Creme brulee]]
*[[No cook candy]]
*[[Flower Pot Pudding]]
*[[Easy Pineapple Cake]]
*[[Rhubarb Pie]]
*[[Meringue Cookies]]
*[[Coconut Layer Cake]]
*[[Lemon Bars]]
*[[Chocolate Souffle]]
*more [[Desserts]]

<big>[[Drinks]]</big>

*[[Pirate punch|Pirate punch]]
*[[Margarita]]
*[[Mojito]]
*[[Mint julip]]
*[[More drinks]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Writings on food</big>

*[http://www.amazon.com/dp/0767900146 Vegetarian Cooking for Everyone], by Deborah Madison
*[http://www.amazon.com/dp/051788268X Essential Vegetarian Cooking], by Dianna Shaw
*World Vegetarian (Hejaz)
*[http://www.amazon.com/dp/0684800012/ On Food and Cooking], by Harold McGee
*[http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447/ref=sr_1_1?ie=UTF8&qid=1286422068&sr=8-1 The Complete Italian Vegetarian], by Jack Bishop
*Want to know what's in season?
** [http://www.fieldtoplate.com/guide.php Field to Plate]
** For SoCal: [http://www.sfma.net/consumer/inseason.shtml SFMA]
*more [[Cookbooks]], [[Magazines]], [[Websites]]

Articles on food

*[http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?_r=2&pagewanted=all The Fat Trap]
*[http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ex=1327640400&en=a18a7f35515014c7&ei=5090&partner=rssuserland&emc=rss Unhappy Meals]

Movies on food

*[http://forksoverknives.com/ Forks over Knives]
*[http://www.kingcorn.net/ King Corn]
*[http://www.foodincmovie.com/ Food, Inc]
*[http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-last-heart-attack/ The Last Heart Attack]

|}

Mushy Peas

2024-12-23T01:36:40Z

Ben:

== Ingredients ==
* 1000g canned very young small sweet peas; drained (see notes)
* 50g shallots; peeled, minced
* .5g chile de arbol; chopped (see notes)
* 5g garlic; peeled
* 3g anchovies, in oil; drained
* 200ml chicken stock, white
* 50ml extra virgin olive oil
* salt
* pepper
* lemon juice
* parsley

== Instructions ==
# In a small pot sweat shallots, garlic, and chili until soft over med-low
# Add anchovies and peas
# Then add a little (about 1/2) of the chicken stock and bring to a simmer
# Start to crush the peas and do so until they are almost broken down
# You will need to add chicken stock to adjust the consistency
# To serve season with salt, pepper, lemon juice, olive oil, and parsley
# Serve with a freshly poached egg on top.

== Notes ==
* As noted below, the original recipe uses cans of D'aucy brand peas. We have found standard cans of peas to work, though Le Seur brand very young small sweet peas may be closer in quality
* As noted below, the original recipe simply calls for "dried chili long whole" which is fantastically vague. For 2024 November 28 Thanksgiving, we doubled the recipe and used about 3.9g of dried chile de arbol. This was very spicy. For 2024 December 22 Laurel's birthday dinner, this was halved to 1g of chile de arbol for a single batch. (Written before finding out how spicy this is)

== The Original ==
[[File:Mushy Peas.jpeg|1000px]]

=== Ingredients ===
* 1000g Peas - Canned - "Daucy" 850Gm
* 50g Eshallots - Peeled
* 2g Spice - Dried Chili Long Whole
* 5g Garlic - Peeled
* 3g Anchovies - Flott in oil
* 200Ml Chicken stock - White
* 50Ml Rockpool oil

=== Instructions ===
In a small pot sweat eshallot, garlic, and chopped chili until soft

Add anchovies and peas which have been drained

Then add a little of the chicken stock and bring to a simmer

Start to crush the peas and do so until they are almost broken down

You will need to add chicken stock to adjust the consistency

To serve season with salt, pepper, lemon juice, evo and parsley

Mushy Peas

2024-12-22T20:05:25Z

Ben:

== Ingredients ==
* 1000g canned very young small sweet peas; drained (see notes)
* 50g shallots; peeled
* 2g chile de arbol; chopped (see notes)
* 5g garlic; peeled
* 3g anchovies, in oil; drained
* 200ml chicken stock, white
* 50ml extra virgin olive oil
* salt
* pepper
* lemon juice
* parsley

== Instructions ==
# In a small pot sweat shallots, garlic, and chili until soft
# Add anchovies and peas
# Then add a little of the chicken stock and bring to a simmer
# Start to crush the peas and do so until they are almost broken down
# You will need to add chicken stock to adjust the consistency
# To serve season with salt, pepper, lemon juice, olive oil, and parsley
# Serve with a freshly poached egg on top.

== Notes ==
* As noted below, the original recipe uses cans of D'aucy brand peas. We have found standard cans of peas to work, though Le Seur brand very young small sweet peas may be closer in quality
* As noted below, the original recipe simply calls for "dried chili long whole" which is fantastically vague. For 2024 November 28 Thanksgiving, we doubled the recipe and used about 3.9g of dried chile de arbol. This was very spicy. For 2024 December 22 Laurel's birthday dinner, this was halved to 1g of chile de arbol for a single batch. (Written before finding out how spicy this is)

== The Original ==
[[File:Mushy Peas.jpeg|1000px]]

=== Ingredients ===
* 1000g Peas - Canned - "Daucy" 850Gm
* 50g Eshallots - Peeled
* 2g Spice - Dried Chili Long Whole
* 5g Garlic - Peeled
* 3g Anchovies - Flott in oil
* 200Ml Chicken stock - White
* 50Ml Rockpool oil

=== Instructions ===
In a small pot sweat eshallot, garlic, and chopped chili until soft

Add anchovies and peas which have been drained

Then add a little of the chicken stock and bring to a simmer

Start to crush the peas and do so until they are almost broken down

You will need to add chicken stock to adjust the consistency

To serve season with salt, pepper, lemon juice, evo and parsley

Mushy Peas

2024-12-22T20:04:17Z

Ben:

== Ingredients ==
* 1000g canned very young small sweet peas; drained (see notes)
* 50g shallots; peeled
* 2g chile de arbol; chopped (see notes)
* 5g garlic; peeled
* 3g anchovies, in oil; drained
* 200ml chicken stock, white
* 50ml extra virgin olive oil
* salt
* pepper
* lemon juice
* parsley

== Instructions ==
# In a small pot sweat shallots, garlic, and chili until soft
# Add anchovies and peas
# Then add a little of the chicken stock and bring to a simmer
# Start to crush the peas and do so until they are almost broken down
# You will need to add chicken stock to adjust the consistency
# To serve season with salt, pepper, lemon juice, olive oil, and parsley

== Notes ==
* As noted below, the original recipe uses cans of D'aucy brand peas. We have found standard cans of peas to work, though Le Seur brand very young small sweet peas may be closer in quality
* As noted below, the original recipe simply calls for "dried chili long whole" which is fantastically vague. For 2024 November 28 Thanksgiving, we doubled the recipe and used about 3.9g of dried chile de arbol. This was very spicy. For 2024 December 22 Laurel's birthday dinner, this was halved to 1g of chile de arbol for a single batch. (Written before finding out how spicy this is)

== The Original ==
[[File:Mushy Peas.jpeg|1000px]]

=== Ingredients ===
* 1000g Peas - Canned - "Daucy" 850Gm
* 50g Eshallots - Peeled
* 2g Spice - Dried Chili Long Whole
* 5g Garlic - Peeled
* 3g Anchovies - Flott in oil
* 200Ml Chicken stock - White
* 50Ml Rockpool oil

=== Instructions ===
In a small pot sweat eshallot, garlic, and chopped chili until soft

Add anchovies and peas which have been drained

Then add a little of the chicken stock and bring to a simmer

Start to crush the peas and do so until they are almost broken down

You will need to add chicken stock to adjust the consistency

To serve season with salt, pepper, lemon juice, evo and parsley

Mushy Peas

2024-12-22T19:55:23Z

Ben: /* Ingredients */

=== Ingredients ===
* 1000g canned very young small peas; drained (see notes)
* 50g shallots; peeled
* 2g chile de arbol; chopped (see notes)
* 5g garlic; peeled
* 3g anchovies, in oil; drained
* 200ml chicken stock, white
* 50ml extra virgin olive oil
* salt
* pepper
* lemon juice
* parsley

=== Instructions ===
# In a small pot sweat shallots, garlic, and chili until soft
# Add anchovies and peas
# Then add a little of the chicken stock and bring to a simmer
# Start to crush the peas and do so until they are almost broken down
# You will need to add chicken stock to adjust the consistency
# To serve season with salt, pepper, lemon juice, and parsley

== The Original ==
[[File:Mushy Peas.jpeg|1000px]]

=== Ingredients ===
* 1000g Peas - canned - "Daucy" 850Gm
* 50g eshallots - peeled
* 2g spice - dried chili long whole
* 5g garlic - peeled
* 3g anchovies - flott in oil
* 200Ml chicken stock - white
* 50Ml rockpool oil

=== Instructions ===
In a small pot sweat eshallot, garlic, and chopped chili until soft

Add anchovies and peas which have been drained

Then add a little of the chicken stock and bring to a simmer

Start to crush the peas and do so until they are almost broken down

You will need to add chicken stock to adjust the consistency

To serve season with salt, pepper, lemon juice, and parsley

Mushy Peas

2024-12-22T19:54:16Z

Ben: Created page with "=== Ingredients === * 1000g canned very young small peas; drained * 50g shallots; peeled * 2g chile de arbol; chopped * 5g garlic; peeled * 3g anchovies, in oil; drained * 200ml chicken stock, white * 50ml extra virgin olive oil * salt * pepper * lemon juice * parsley === Instructions === # In a small pot sweat shallots, garlic, and chili until soft # Add anchovies and peas # Then add a little of the chicken stock and bring to a simmer # Start to crush the peas and do s..."

=== Ingredients ===
* 1000g canned very young small peas; drained
* 50g shallots; peeled
* 2g chile de arbol; chopped
* 5g garlic; peeled
* 3g anchovies, in oil; drained
* 200ml chicken stock, white
* 50ml extra virgin olive oil
* salt
* pepper
* lemon juice
* parsley

=== Instructions ===
# In a small pot sweat shallots, garlic, and chili until soft
# Add anchovies and peas
# Then add a little of the chicken stock and bring to a simmer
# Start to crush the peas and do so until they are almost broken down
# You will need to add chicken stock to adjust the consistency
# To serve season with salt, pepper, lemon juice, and parsley

== The Original ==
[[File:Mushy Peas.jpeg|1000px]]

=== Ingredients ===
* 1000g Peas - canned - "Daucy" 850Gm
* 50g eshallots - peeled
* 2g spice - dried chili long whole
* 5g garlic - peeled
* 3g anchovies - flott in oil
* 200Ml chicken stock - white
* 50Ml rockpool oil

=== Instructions ===
In a small pot sweat eshallot, garlic, and chopped chili until soft

Add anchovies and peas which have been drained

Then add a little of the chicken stock and bring to a simmer

Start to crush the peas and do so until they are almost broken down

You will need to add chicken stock to adjust the consistency

To serve season with salt, pepper, lemon juice, and parsley

File:Mushy Peas.jpeg

2024-12-22T19:53:10Z

Ben: Mushy Peas recipe card from Rockpool Bar & Grill in Sydney, Australia

== Summary ==
Mushy Peas recipe card from Rockpool Bar & Grill in Sydney, Australia

Tangzhong

2024-12-22T19:39:16Z

Ben: Created page with "== Ingredients == * 1/3 C bread flour * 1 C water == Instructions == # To make the tangzhong, whisk the flour and water until smooth. # Transfer the flour mixture to a small saucepan and warm it over medium heat. As the mixtures heats up, stir continuously. You want to cook the mixture until it thickens and creates "lines" (see the blog post for more details). These lines indicate it's reached approximately 150°F (65°C). If you are unsure, use a kitchen thermometer t..."

== Ingredients ==
* 1/3 C bread flour
* 1 C water

== Instructions ==
# To make the tangzhong, whisk the flour and water until smooth.
# Transfer the flour mixture to a small saucepan and warm it over medium heat. As the mixtures heats up, stir continuously. You want to cook the mixture until it thickens and creates "lines" (see the blog post for more details). These lines indicate it's reached approximately 150°F (65°C). If you are unsure, use a kitchen thermometer to measure the temperature. Once it's at temperature, turn off the heat and set the pan aside to cool. Once the mixture is cooled transfer it to a bowl and place a piece of plastic wrap large enough to directly cover the surface of the mixture (to protect it from drying out) and to seal the bowl. Place the bowl in the refrigerator and chill it for several hours. You will use half of the tangzhong for this recipe, so keep the leftovers in the refrigerator for up to two days.

== Notes ==
* Source: [https://kirbiecravings.com/soft-and-fluffy-milk-toast-and-how-to-keep-bread-soft/ Kirbie's Cravings] ([https://web.archive.org/web/20240808143004/https://kirbiecravings.com/soft-and-fluffy-milk-toast-and-how-to-keep-bread-soft/ Archived])

Japanese Milk Bread

2024-12-22T19:37:22Z

Ben: /* Notes */

== Ingredients ==
* 2 1/2 C bread flour
* 1/2 tsp salt
* 3 Tbsp + 2 tsp sugar
* 2 tsp instant yeast
* 1 large egg
* 1/2 C fat free milk or low fat milk
* 120 g tangzhong (see note)
* 3 Tbsp unsalted butter cut into small pieces, softened to room temperature

=== topping ===
* 1 large egg whisked, for shiny egg wash finish

== Instructions ==
# Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center.
# In a separate bowl, whisk together all wet ingredients: egg, milk and tangzhong. Add into the well of the dry ingredients.
# Use the dough hook attachment and mix on low speed until your dough comes together. Add in the butter and continue mixing on medium to high speed. Mix/knead for about 18-20 minutes until the dough is no longer sticky and is elastic. To test the elasticity, use the windowpane test. Take a piece of dough and stretch it out. You should be able to stretch it until the dough becomes a very thin membrane that is almost sheer and lets in light. In addition, when you poke a hole in the thin membrane, it should form a close to perfect circle. If the dough breaks before you can stretch the dough this far, it is not ready.
# Gather the dough into a ball shape. Take a large bowl and grease with oil. Place dough into a greased bowl and cover with plastic wrap. Let it proof until it’s doubled in size, about 40 minutes.
# Deflate and divide the dough into nine equal portions. Knead into ball shapes. Cover with plastic wrap and it let rest for 15 minutes.
# Take one portion and roll with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with rolling pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom. Take both ends and fold down until they meet at the bottom. Stretch and move the top portion of the dough around until you end up with a ball shape at the top and the ends are tucked into the bottom. (See photos in post for reference). Repeat this step of rolling for the rest of your dough.
# With seals of the dough balls facing down, place the nine balls into an 8 x 8 baking pan that is lined with parchment paper. Then cover with plastic wrap. Leave it for the second round of proofing, about 45 to 60 minutes, until double in size.
# Brush egg wash on surface of buns (this will create the shiny finish). Bake in a pre-heated 330°F oven for 30-35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

== Notes ==
* Make sure you have tangzhong already made from the night before or a few hours before you are going to make the bread as it needs to cool before use. Use this recipe [[tangzhong|here for the tangzhong]], but make sure you weigh out 120g as this tangzhong recipe makes close to double the amount needed)
* Bread base adapted from [https://en.christinesrecipes.com/2010/03/japanese-style-coconut-custard-buns.html Christine's Recipes]
* Source: [https://kirbiecravings.com/sweet-milk-bread-rolls Kirbie's Cravings] ([https://web.archive.org/web/20240826205226/https://kirbiecravings.com/sweet-milk-bread-rolls/ Archived]

== Nutrition ==
Serving: 1roll, Calories: 209kcal, Carbohydrates: 34g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Sodium: 145mg, Fiber: 2g, Sugar: 6g, NET CARBS: 32

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Japanese Milk Bread

2024-12-22T19:35:06Z

Ben: /* Instructions */

== Ingredients ==
* 2 1/2 C bread flour
* 1/2 tsp salt
* 3 Tbsp + 2 tsp sugar
* 2 tsp instant yeast
* 1 large egg
* 1/2 C fat free milk or low fat milk
* 120 g tangzhong (see note)
* 3 Tbsp unsalted butter cut into small pieces, softened to room temperature

=== topping ===
* 1 large egg whisked, for shiny egg wash finish

== Instructions ==
# Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center.
# In a separate bowl, whisk together all wet ingredients: egg, milk and tangzhong. Add into the well of the dry ingredients.
# Use the dough hook attachment and mix on low speed until your dough comes together. Add in the butter and continue mixing on medium to high speed. Mix/knead for about 18-20 minutes until the dough is no longer sticky and is elastic. To test the elasticity, use the windowpane test. Take a piece of dough and stretch it out. You should be able to stretch it until the dough becomes a very thin membrane that is almost sheer and lets in light. In addition, when you poke a hole in the thin membrane, it should form a close to perfect circle. If the dough breaks before you can stretch the dough this far, it is not ready.
# Gather the dough into a ball shape. Take a large bowl and grease with oil. Place dough into a greased bowl and cover with plastic wrap. Let it proof until it’s doubled in size, about 40 minutes.
# Deflate and divide the dough into nine equal portions. Knead into ball shapes. Cover with plastic wrap and it let rest for 15 minutes.
# Take one portion and roll with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with rolling pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom. Take both ends and fold down until they meet at the bottom. Stretch and move the top portion of the dough around until you end up with a ball shape at the top and the ends are tucked into the bottom. (See photos in post for reference). Repeat this step of rolling for the rest of your dough.
# With seals of the dough balls facing down, place the nine balls into an 8 x 8 baking pan that is lined with parchment paper. Then cover with plastic wrap. Leave it for the second round of proofing, about 45 to 60 minutes, until double in size.
# Brush egg wash on surface of buns (this will create the shiny finish). Bake in a pre-heated 330°F oven for 30-35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

== Notes ==
* Make sure you have tangzhong already made from the night before or a few hours before you are going to make the bread as it needs to cool before use. Use this recipe [[tangzhong|here for the tangzhong]], but make sure you weigh out 120g as this tangzhong recipe makes close to double the amount needed)
* Bread base adapted from [https://en.christinesrecipes.com/2010/03/japanese-style-coconut-custard-buns.html Christine's Recipes]
* Source: [https://kirbiecravings.com/sweet-milk-bread-rolls Kirbie's Cravings]

== Nutrition ==
Serving: 1roll, Calories: 209kcal, Carbohydrates: 34g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Sodium: 145mg, Fiber: 2g, Sugar: 6g, NET CARBS: 32

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Japanese Milk Bread

2024-12-22T19:34:32Z

Ben: Created page with "== Ingredients == * 2 1/2 C bread flour * 1/2 tsp salt * 3 Tbsp + 2 tsp sugar * 2 tsp instant yeast * 1 large egg * 1/2 C fat free milk or low fat milk * 120 g tangzhong (see note) * 3 Tbsp unsalted butter cut into small pieces, softened to room temperature === topping === * 1 large egg whisked, for shiny egg wash finish == Instructions == 1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. 2. In a separate bowl, w..."

== Ingredients ==
* 2 1/2 C bread flour
* 1/2 tsp salt
* 3 Tbsp + 2 tsp sugar
* 2 tsp instant yeast
* 1 large egg
* 1/2 C fat free milk or low fat milk
* 120 g tangzhong (see note)
* 3 Tbsp unsalted butter cut into small pieces, softened to room temperature

=== topping ===
* 1 large egg whisked, for shiny egg wash finish

== Instructions ==
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center.
2. In a separate bowl, whisk together all wet ingredients: egg, milk and tangzhong. Add into the well of the dry ingredients.
3. Use the dough hook attachment and mix on low speed until your dough comes together. Add in the butter and continue mixing on medium to high speed. Mix/knead for about 18-20 minutes until the dough is no longer sticky and is elastic. To test the elasticity, use the windowpane test. Take a piece of dough and stretch it out. You should be able to stretch it until the dough becomes a very thin membrane that is almost sheer and lets in light. In addition, when you poke a hole in the thin membrane, it should form a close to perfect circle. If the dough breaks before you can stretch the dough this far, it is not ready.
4. Gather the dough into a ball shape. Take a large bowl and grease with oil. Place dough into a greased bowl and cover with plastic wrap. Let it proof until it’s doubled in size, about 40 minutes.
5. Deflate and divide the dough into nine equal portions. Knead into ball shapes. Cover with plastic wrap and it let rest for 15 minutes.
6. Take one portion and roll with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with rolling pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom. Take both ends and fold down until they meet at the bottom. Stretch and move the top portion of the dough around until you end up with a ball shape at the top and the ends are tucked into the bottom. (See photos in post for reference). Repeat this step of rolling for the rest of your dough.
7. With seals of the dough balls facing down, place the nine balls into an 8 x 8 baking pan that is lined with parchment paper. Then cover with plastic wrap. Leave it for the second round of proofing, about 45 to 60 minutes, until double in size.
8. Brush egg wash on surface of buns (this will create the shiny finish). Bake in a pre-heated 330°F oven for 30-35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

== Notes ==
* Make sure you have tangzhong already made from the night before or a few hours before you are going to make the bread as it needs to cool before use. Use this recipe [[tangzhong|here for the tangzhong]], but make sure you weigh out 120g as this tangzhong recipe makes close to double the amount needed)
* Bread base adapted from [https://en.christinesrecipes.com/2010/03/japanese-style-coconut-custard-buns.html Christine's Recipes]
* Source: [https://kirbiecravings.com/sweet-milk-bread-rolls Kirbie's Cravings]

== Nutrition ==
Serving: 1roll, Calories: 209kcal, Carbohydrates: 34g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Sodium: 145mg, Fiber: 2g, Sugar: 6g, NET CARBS: 32

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

The Olson Recipes

2024-12-22T19:21:02Z

Ben:

{| border="0" cellspacing="5"
|-
| style="border-bottom: rgb(163,176,191) 1px solid; border-left: rgb(163,176,191) 1px solid; width: 50%; background: rgb(245,250,255); vertical-align: top; border-top: rgb(163,176,191) 1px solid; border-right: rgb(163,176,191) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" rowspan="2" |
Hey, checkout our favorite [https://therapeepsot.com pediatric occupational therapist in Mountain View, California!]

To add new articles, just search for what you want. The software will offer you the option of creating the article if it doesn't already exist. Write something. Save it. If you want to let everyone else know, you can add internal links to your article from other articles. Update circa 2011: you have to register to edit. Sorry, the spammers won.

You can use the buttons in the editor, or write the syntax marks yourself. Internal links are surrounded by double square brackets: [[ ]]. So, to add an article about grilled cheese, edit this page (the "edit" tab at the top) and, below Pirate punch, type
<pre>* [[Grilled cheese]]</pre>
save the page, then click on the new link

*[[Pirate punch|Pirate punch]]
*[[Grilled cheese|Grilled cheese]]

| style="border-bottom: rgb(255,173,128) 1px solid; border-left: rgb(255,173,128) 1px solid; background: rgb(255,255,204); vertical-align: top; border-top: rgb(255,173,128) 1px solid; border-right: rgb(255,173,128) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
Ransom

*[[Krumkaka]]: $5
*[[Woodsman's stew]]: $2
* Articles for [https://docs.google.com/document/d/17rOBsmSYrew86Z9qTLX_VD3m1Zo2KH7s7hcuWkGJRxA/edit?ts=59516c67 Ben's egg recipes]
|-
| style="border-bottom: rgb(136,170,136) 1px solid; border-left: rgb(136,170,136) 1px solid; background: rgb(221,255,221); vertical-align: top; border-top: rgb(136,170,136) 1px solid; border-right: rgb(136,170,136) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
General cooking topics

*[[Reductions]]
*[[Carmelization]]
*[[Shopping]]
*[[Planning a menu]]

 

|}

{| class="FCK__ShowTableBorders" border="0" cellspacing="5" cellpadding="3"
|-
| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Appetizers]]</big>

*[[Hooter's hot wings|Hooter's hot wings]]
*[[Hummus|Hummus]]
*[[Stuffed grape leaves]]
*[[Guacamole]]
*[[Pico de Gallo]] 
*[[High octane garlic bread]]
*more [[Appetizers]]

<big>Soups</big><big></big>

*[[Lentil soup]]
*[[Woodsman's stew]]
*[[Cheeseburger Soup]]
*[[Chickpea Stew]]
*[[French Onion Soup]] Niels, Brooke edit this
*[[Italian Bean Soup]]
*[http://www.webmd.com/food-recipes/italian-peasant-soup-with-cabbage-beans-and-cheese Italian Peasant Soup with Cabbage, Beans and Cheese]
*[[Italian Villa Spinach Soup]]
*[[Tortillia Soup]]
*[[Wild Salmon Bisque]]
*more [[Soups]]

<big>[[Eggs]]</big>

*[[Souffle]]
*[[Omelette]]
*[[Poached Egg]]
*[[Hollandaise Sauce]]
*[[Fried-Egg Sandwich]]
*[[Hard Cooked Egg]]
*[[Scrambled Egg]]
*[[Boiled Eggs]]
*more with [[Eggs]]

<big>Poultry</big>

<big>Side dishes</big>

*[[Leeks]]
*[[Green beans almandine]]
*[[Broccoli Souffle]]
*[[Bulgar Pilaf (Cypriot)]]
*[[Bacon roasted brussel sprouts]]
*[[Sweet Potato Crunch]]
*[[Mushy Peas]]
*more [[Side dishes]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>[[Entrees]]</big>

*[[Bao]]
*[[Cedar plank salmon]]
*[[Vegan enchiladas]]
*[[Hamburger pie]]
*[[Enchiladas]]
*[[Red beans and rice]]
*[[Pizza]]
*[[Circus day beans]]
*[[Grilled cheese]]
*[[Dave's brisket]]
*[[Pasta Without Machine]]
*[[Fried Rice with Ham, Egg, and Scallions]]
*[[Mac and Beer Cheese]]
*[[Pork Spare Ribs]]
*[[Smoked Baby Back Ribs]]
*[[Fettuccine Alfredo]]
*More [[Entrees]]

<big>[[Marinades, Rubs, and Sauces]]</big>
*[[Balsamic and Herb]]
*[[BBQ Rub]]
*[[Chimichurri]]
*[[Dave's meat sauce]]

<big>[[Breakfast]]</big>

*[[Crepes|Crepes]]
*[[German pancake]]
*[[Buttermilk Pancakes]]
*[[Orange syrup]]
*more [[Breakfast recipes]]

<big>[[Asian Cuisine]]</big>

<big>[[Japanese cuisine|Japanese]]</big>

*Get an electric skillet
*Get cooking chopsticks
*[[Japanese ingredients]]
*(jon, kazumi, please add stuff)
*[[Yaki-soba]]
*[[Miso soup]]
*[[Curry rice]]

<big>[[:Category:Chinese|Chinese]]</big>
*[[Chow Mein]]
*[[Char Siu]]
*[[Baked Char Siu Bao]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Bread</big>
*[[Sourdough Bread]]
*[[Cinnamon Swirl Bread]]
*[[Japanese Milk Bread]]

<big>[[Vegawarian]]</big>

*[[Lentils with wine-glazed winter vegetables]]
*[[Roasted parsnip and crowns]]
*[[Southwestern corn and beans]]

<big>[[Desserts]]</big>

Recommended to not use Kosher salt unless specifically stated
*[[Boudreaux's World Famous Pralines|Boudreaux's World Famous Pralines]]
*[[Sandbakkels]]
*[[Krumkaka]]
*[[Bananas Foster]]
*[[Banana bread]]
*[[Creme brulee]]
*[[No cook candy]]
*[[Flower Pot Pudding]]
*[[Easy Pineapple Cake]]
*[[Rhubarb Pie]]
*[[Meringue Cookies]]
*[[Coconut Layer Cake]]
*[[Lemon Bars]]
*[[Chocolate Souffle]]
*more [[Desserts]]

<big>[[Drinks]]</big>

*[[Pirate punch|Pirate punch]]
*[[Margarita]]
*[[Mojito]]
*[[Mint julip]]
*[[More drinks]]

| style="border-bottom: rgb(210,210,210) 1px solid; border-left: rgb(210,210,210) 1px solid; width: 25%; background: rgb(255,255,255); vertical-align: top; border-top: rgb(210,210,210) 1px solid; border-right: rgb(210,210,210) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" |
<big>Writings on food</big>

*[http://www.amazon.com/dp/0767900146 Vegetarian Cooking for Everyone], by Deborah Madison
*[http://www.amazon.com/dp/051788268X Essential Vegetarian Cooking], by Dianna Shaw
*World Vegetarian (Hejaz)
*[http://www.amazon.com/dp/0684800012/ On Food and Cooking], by Harold McGee
*[http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447/ref=sr_1_1?ie=UTF8&qid=1286422068&sr=8-1 The Complete Italian Vegetarian], by Jack Bishop
*Want to know what's in season?
** [http://www.fieldtoplate.com/guide.php Field to Plate]
** For SoCal: [http://www.sfma.net/consumer/inseason.shtml SFMA]
*more [[Cookbooks]], [[Magazines]], [[Websites]]

Articles on food

*[http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?_r=2&pagewanted=all The Fat Trap]
*[http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ex=1327640400&en=a18a7f35515014c7&ei=5090&partner=rssuserland&emc=rss Unhappy Meals]

Movies on food

*[http://forksoverknives.com/ Forks over Knives]
*[http://www.kingcorn.net/ King Corn]
*[http://www.foodincmovie.com/ Food, Inc]
*[http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-last-heart-attack/ The Last Heart Attack]

|}

Sandbakkels

2024-12-21T20:14:30Z

Ben: Added scrap recipes found in Sandbakkel tin boxes

2 cups butter, room temperature 


1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
6 - 7 cups flour

The tins are Gladd Company Style #45.

Cream butter and sugar. Add eggs and mix. Add flour, one cup at a time until the dough is no longer sticky.
Chill for two hours. Press walnut sized pieces of dough into tart tins. Bake at 375 degrees for about 10 - 12 minutes.
Allow tins to cool slightly before removing cookies.

As of 2012 the Kyle Olson 2011 recipe has a preferred substitution for the quantity of flour. One 2 pound bag of King
Arthur Organic All Purpose flour makes a dough with a perfect consistency. My cooking times are closer to 18-20 
minutes.  I suspect this is because I place my tins on very thick cookie sheets.  I also prefer the edges to be browned.

As of December 2016, Niels found it helpful to give the kids a goal. The average tin is a touch under 12 g, and a complete sandbakkel, in tin, before cooking, is about 27-29 g.

<table border="0" cellpadding="1" cellspacing="1" id="Sandbakkels">

<tr>
<td>
</td>
<td> Grammy Olson x1
</td>
<td> Grammy Olson x4
</td>
<td> Ebba's x1
</td>
<td> Ebba's x4
</td>
<td> Kyle Olson 2011
</td>
<td> Box insert
</td>
<td> Random scratch paper
</td>
</tr>
<tr>
<td bgcolor="#ffcccc"> Butter, #'s
</td>
<td bgcolor="#ffcccc"> 0.25
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 0.25
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 1 cup
</td>
<td bgcolor="#ffcccc"> 1 cup
</td>
</tr>
<tr>
<td> Sugar, C
</td>
<td> 0.25
</td>
<td> 1
</td>
<td> 0.25
</td>
<td> 1
</td>
<td> 1
</td>
<td> 1
</td>
<td> 1
</td></tr>
<tr>
<td bgcolor="#ffcccc"> Brown Sugar, C
</td>
<td bgcolor="#ffcccc"> 0.25
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td>
</tr>
<tr>
<td> Eggs, whole
</td>
<td> 0.5
</td>
<td> 2
</td>
<td> 0
</td>
<td> 0
</td>
<td> 3
</td>
<td> 1
</td>
<td> 1
</td></tr>
<tr>
<td bgcolor="#ffcccc"> Flour, C
</td>
<td bgcolor="#ffcccc"> 1.75
</td>
<td bgcolor="#ffcccc"> 7
</td>
<td bgcolor="#ffcccc"> 1
</td>
<td bgcolor="#ffcccc"> 4
</td>
<td bgcolor="#ffcccc"> 7
</td>
<td bgcolor="#ffcccc"> 3
</td>
<td bgcolor="#ffcccc"> 2.5
</td>
</tr>
<tr>
<td> Almond Extract, tsp
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0.5
</td>
<td> 2
</td>
<td> 1.5
</td>
<td> 0.5
</td>
<td> 0.5
</td></tr>
<tr>
<td bgcolor="#ffcccc"> Almonds, Ground, C
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0.125
</td>
<td bgcolor="#ffcccc"> 0.5
</td>
<td bgcolor="#ffcccc"> 0.25-0.3
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td></tr>
<tr>
<td> eggs, yolk
</td>
<td> 0
</td>
<td> 0
</td>
<td> 1
</td>
<td> 4
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0
</td></tr>
<tr>
<td bgcolor="#ffcccc"> salt
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0.0625
</td>
<td bgcolor="#ffcccc"> 0.25
</td>
<td bgcolor="#ffcccc"> 0.25
</td>
<td bgcolor="#ffcccc"> 0
</td>
<td bgcolor="#ffcccc"> 0
</td>
</tr>
<tr>
<td> corn starch
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0
</td>
<td> 0
</td>
<td> 2 tsp
</td>
</tr></table>
 


=== Scrap recipes found in Sandbakkel tin boxes: ===

[[File:Sandbakkel Scrap of paper.pdf]]

[[File:Butter Pecan Tartlets 1.pdf]]

[[File:Butter Pecan Tartlets 2.pdf]]

[[File:Butter Pecan Tartlets 3.pdf]]

[[Category:Dessert]]

File:Butter Pecan Tartlets 3.pdf

2024-12-21T20:09:44Z

Ben: Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 3

== Summary ==
Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 3

File:Butter Pecan Tartlets 2.pdf

2024-12-21T20:09:30Z

Ben: Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 2

== Summary ==
Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 2

File:Butter Pecan Tartlets 1.pdf

2024-12-21T20:09:08Z

Ben: Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 1

== Summary ==
Butter Pecan Tartlets found in one of the sandbakkel tin boxes. Page 1

File:Sandbakkel Scrap of paper.pdf

2024-12-21T20:06:41Z

Ben: Sandbakkel recipe found on a random scrap of paper in one of the sandbakkel tin boxes

== Summary ==
Sandbakkel recipe found on a random scrap of paper in one of the sandbakkel tin boxes

Carnitas

2024-09-06T15:38:38Z

Ben: Created page with "Makes about 10 burritos. == Ingredients == * 2 Tbsp olive oil * 5 lbs pork shoulder, 2" cubes * 1 12-oz package bacon, 2" pieces * 1 Tbsp black pepper * 2 tsp cumin * 2 tsp dried [https://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol chile de árbol], chopped **'''or''' dried red pepper flakes * 1 tsp dried oregano * 2 tsp salt * 1 dried bay leaf * 4 C+ water == Instructions == # Prep. Preheat oven to 350F. # In large pot over medium, add oil and heat until shimmer..."

Makes about 10 burritos.

== Ingredients ==
* 2 Tbsp olive oil
* 5 lbs pork shoulder, 2" cubes
* 1 12-oz package bacon, 2" pieces
* 1 Tbsp black pepper
* 2 tsp cumin
* 2 tsp dried [https://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol chile de árbol], chopped
**'''or''' dried red pepper flakes
* 1 tsp dried oregano
* 2 tsp salt
* 1 dried bay leaf
* 4 C+ water

== Instructions ==
# Prep. Preheat oven to 350F.
# In large pot over medium, add oil and heat until shimmering. Add pork shoulder and bacon until browned and bacon is starting to render its fat.
# Add pepper, cumin, chile, oregano, salt, bay leaf, water (about half way up the pork). Bring to a boil. Place, uncovered, in oven.
# Cook, turning every 30 min, until tender and shreds easily (2 hr).
# Remove and transfer meat to cutting board, discard bacon. Let cool and chop roughly.
## (Optional) Pause here if making ahead.
# Preheat cast-iron skillet over medium-high. Add some pork, press down with a spatula, until browned and crisp. Transfer to large bowl, repeat with remaining pork.

== Sources ==
* ''Trejo's Tacos'' by Danny Trejo, p. 84

Entrees

2024-09-06T15:02:50Z

Ben:

*[[Circus day beans]]
*[[Grilled cheese]]
*[[Red beans and rice]]
*[[Pasta Without Machine]]
*[[Fried Rice with Ham, Egg, and Scallions]]
*[[Mac and Beer Cheese]]
*[[Pork Spare Ribs]]
*[[Smoked Baby Back Ribs]]
*[[Fettuccine Alfredo]]
*[[Casseroles]]
*[[Cedar plank salmon]]
*[[Vegan enchiladas]]
*[[Hamburger pie]]
*[[Enchiladas]]
*[[Pizza]]
*[[Tilapia with scallion sriracha pesto]]
*[[Dave's brisket]]
*[[Mac & cheese]]
*[[Stuffed Shells]]
*[[Alfredo sauce]]
*[[Chicken and Andouille sausage stew]]
*[[Indian butter chicken]]
*[[Kung Pao]]
*[[Carnitas]]

Boiled Eggs

2024-09-06T15:02:09Z

Ben:

== Ingredients ==
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

== Method ==
# Fill a pot with enough water that it will cover the eggs.
# Bring to a boil.
# Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
# Carefully lower eggs into the water.
# Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
# Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

== Time Table ==
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

{| class="wikitable sortable"
|-
! Style !! Person !! Location !! Time
|-
| Ajitama || Ben || Mountain View || 6m30s
|-
| Hard-boiled || Ben || Mountain View || 11m
|}

== Sources ==

The basic method comes from [https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit#heading=h.ur7ulrj7jqhv /u/Ramen_Lord] on Reddit.

Boiled Eggs

2024-09-06T15:01:24Z

Ben:

== Ingredients ==
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

== Method ==
# Fill a pot with enough water that it will cover the eggs.
# Bring to a boil.
# Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
# Carefully lower eggs into the water.
# Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
# Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

== Time Table ==
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

{| class="wikitable sortable"
|-
! Style !! Person !! Location !! Time
|-
| Ajitama || Ben || Mountain View || 6m30s
|-
| Hard-boiled || Ben || Mountain View || 11m
|}

== Sources ==
The basic method comes from [/u/Ramen_Lord](https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit#heading=h.ur7ulrj7jqhv) on Reddit.

Boiled Eggs

2024-09-06T14:57:08Z

Ben:

== Ingredients ==
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

== Method ==
# Fill a pot with enough water that it will cover the eggs.
# Bring to a boil.
# Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
# Carefully lower eggs into the water.
# Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
# Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

== Time Table ==
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

{| class="wikitable sortable"
|-
! Style !! Person !! Location !! Time
|-
| Ajitama || Ben || Mountain View || 6m
|-
| Hard-boiled || Ben || Mountain View || 11m
|}

Boiled Eggs

2024-09-06T14:56:36Z

Ben:

== Ingredients ==
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

== Method ==
1. Fill a pot with enough water that it will cover the eggs.
2. Bring to a boil.
3. Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
4. Carefully lower eggs into the water.
5. Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
6. Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

== Time Table ==
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

{| class="wikitable sortable"
|-
! Style !! Person !! Location !! Time
|-
| Ajitama || Ben || Mountain View || 6m
|-
| Hard-boiled || Ben || Mountain View || 11m
|}

Boiled Eggs

2024-09-06T14:51:08Z

Ben:

== Ingredients ==
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

== Method ==
1. Fill a pot with enough water that it will cover the eggs.
2. Bring to a boil.
3. Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
4. Carefully lower eggs into the water.
5. Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
6. Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

== Time Table ==
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

| Style | Person | Location | Time |
| ----------- | ------ | ------------- | :--: |
| Ajitama | Ben | Mountain View | 6m |
| Hard-boiled | Ben | Mountain View | 11m |

Boiled Eggs

2024-09-06T14:50:25Z

Ben: Created page with "## Ingredients * Eggs; generally avoid too large of batches to keep the water from dropping temperature too much ## Method 1. Fill a pot with enough water that it will cover the eggs. 2. Bring to a boil. 3. Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever. 4. Carefully lower eggs into the water. 5. Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl). 6. Remove the e..."

## Ingredients
* Eggs; generally avoid too large of batches to keep the water from dropping temperature too much

## Method
1. Fill a pot with enough water that it will cover the eggs.
2. Bring to a boil.
3. Poke a small hole in the heel (the wide part where the air collects) of the egg with a pin, thumbtack, or whatever.
4. Carefully lower eggs into the water.
5. Cook (see time table below). Meanwhile, prepare an ice bath (ice and water in a large bowl).
6. Remove the eggs from the water and transfer directly to the ice bath. Chill 15 min.

## Time Table
The exact time to cook the eggs varies according to style, personal preference, and cook top. Soft-cooked eggs with a runny yolk have a shorter time than hard-boiled; you may prefer a slightly harder yolk than me; your cook-top may run colder than mine. You should test and adjust your cooking times accordingly.

| Style | Person | Location | Time |
| ----------- | ------ | ------------- | :--: |
| Ajitama | Ben | Mountain View | 6m |
| Hard-boiled | Ben | Mountain View | 11m |

The Olson Recipes

2024-09-06T14:38:54Z

Ben:

{| border="0" cellspacing="5"
|-
| style="border-bottom: rgb(163,176,191) 1px solid; border-left: rgb(163,176,191) 1px solid; width: 50%; background: rgb(245,250,255); vertical-align: top; border-top: rgb(163,176,191) 1px solid; border-right: rgb(163,176,191) 1px solid; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial" rowspan="2" |
Hey, checkout our favorite [https://therapeepsot.com pediatric occupational therapist in Mountain View, California!]

To add new articles, just search for what you want. The software will offer you the option of creating the article if it doesn't already exist. Write something. Save it. If you want to let everyone else know, you can add internal links to your article from other articles. Update circa 2011: you have to register to edit. Sorry, the spammers won.

You can use the buttons in the editor, or write the syntax marks yourself. Internal links are surrounded by double square brackets: [[ ]]. So, to add an article about grilled cheese, edit this page (the "edit" tab at the top) and, below Pirate punch, type
<pre>* [[Grilled cheese]]</pre>
save the page, then click on the new link

*[[Pirate punch|Pirate punch]]
*[[Grilled cheese|Grilled cheese]]

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Ransom

*[[Krumkaka]]: $5
*[[Woodsman's stew]]: $2
* Articles for [https://docs.google.com/document/d/17rOBsmSYrew86Z9qTLX_VD3m1Zo2KH7s7hcuWkGJRxA/edit?ts=59516c67 Ben's egg recipes]
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General cooking topics

*[[Reductions]]
*[[Carmelization]]
*[[Shopping]]
*[[Planning a menu]]

 

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<big>[[Appetizers]]</big>

*[[Hooter's hot wings|Hooter's hot wings]]
*[[Hummus|Hummus]]
*[[Stuffed grape leaves]]
*[[Guacamole]]
*[[Pico de Gallo]] 
*[[High octane garlic bread]]
*more [[Appetizers]]

<big>Soups</big><big></big>

*[[Lentil soup]]
*[[Woodsman's stew]]
*[[Cheeseburger Soup]]
*[[Chickpea Stew]]
*[[French Onion Soup]] Niels, Brooke edit this
*[[Italian Bean Soup]]
*[http://www.webmd.com/food-recipes/italian-peasant-soup-with-cabbage-beans-and-cheese Italian Peasant Soup with Cabbage, Beans and Cheese]
*[[Italian Villa Spinach Soup]]
*[[Tortillia Soup]]
*[[Wild Salmon Bisque]]
*more [[Soups]]

<big>[[Eggs]]</big>

*[[Souffle]]
*[[Omelette]]
*[[Poached Egg]]
*[[Hollandaise Sauce]]
*[[Fried-Egg Sandwich]]
*[[Hard Cooked Egg]]
*[[Scrambled Egg]]
*[[Boiled Eggs]]
*more with [[Eggs]]

<big>Poultry</big>

<big>Side dishes</big>

*[[Leeks]]
*[[Green beans almandine]]
*[[Broccoli Souffle]]
*[[Bulgar Pilaf (Cypriot)]]
*[[Bacon roasted brussel sprouts]]
*[[Sweet Potato Crunch]]
*more [[Side dishes]]

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<big>[[Entrees]]</big>

*[[Bao]]
*[[Cedar plank salmon]]
*[[Vegan enchiladas]]
*[[Hamburger pie]]
*[[Enchiladas]]
*[[Red beans and rice]]
*[[Pizza]]
*[[Circus day beans]]
*[[Grilled cheese]]
*[[Dave's brisket]]
*[[Pasta Without Machine]]
*[[Fried Rice with Ham, Egg, and Scallions]]
*[[Mac and Beer Cheese]]
*[[Pork Spare Ribs]]
*[[Smoked Baby Back Ribs]]
*[[Fettuccine Alfredo]]
*More [[Entrees]]

<big>[[Marinades, Rubs, and Sauces]]</big>
*[[Balsamic and Herb]]
*[[BBQ Rub]]
*[[Chimichurri]]
*[[Dave's meat sauce]]

<big>[[Breakfast]]</big>

*[[Crepes|Crepes]]
*[[German pancake]]
*[[Buttermilk Pancakes]]
*[[Orange syrup]]
*more [[Breakfast recipes]]

<big>[[Asian Cuisine]]</big>

<big>[[Japanese cuisine|Japanese]]</big>

*Get an electric skillet
*Get cooking chopsticks
*[[Japanese ingredients]]
*(jon, kazumi, please add stuff)
*[[Yaki-soba]]
*[[Miso soup]]
*[[Curry rice]]

<big>[[:Category:Chinese|Chinese]]</big>
*[[Chow Mein]]
*[[Char Siu]]
*[[Baked Char Siu Bao]]

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<big>Bread</big>
*[[Sourdough Bread]]
*[[Cinnamon Swirl Bread]]

<big>[[Vegawarian]]</big>

*[[Lentils with wine-glazed winter vegetables]]
*[[Roasted parsnip and crowns]]
*[[Southwestern corn and beans]]

<big>[[Desserts]]</big>

Recommended to not use Kosher salt unless specifically stated
*[[Boudreaux's World Famous Pralines|Boudreaux's World Famous Pralines]]
*[[Sandbakkels]]
*[[Krumkaka]]
*[[Bananas Foster]]
*[[Banana bread]]
*[[Creme brulee]]
*[[No cook candy]]
*[[Flower Pot Pudding]]
*[[Easy Pineapple Cake]]
*[[Rhubarb Pie]]
*[[Meringue Cookies]]
*[[Coconut Layer Cake]]
*[[Lemon Bars]]
*[[Chocolate Souffle]]
*more [[Desserts]]

<big>[[Drinks]]</big>

*[[Pirate punch|Pirate punch]]
*[[Margarita]]
*[[Mojito]]
*[[Mint julip]]
*[[More drinks]]

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<big>Writings on food</big>

*[http://www.amazon.com/dp/0767900146 Vegetarian Cooking for Everyone], by Deborah Madison
*[http://www.amazon.com/dp/051788268X Essential Vegetarian Cooking], by Dianna Shaw
*World Vegetarian (Hejaz)
*[http://www.amazon.com/dp/0684800012/ On Food and Cooking], by Harold McGee
*[http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447/ref=sr_1_1?ie=UTF8&qid=1286422068&sr=8-1 The Complete Italian Vegetarian], by Jack Bishop
*Want to know what's in season?
** [http://www.fieldtoplate.com/guide.php Field to Plate]
** For SoCal: [http://www.sfma.net/consumer/inseason.shtml SFMA]
*more [[Cookbooks]], [[Magazines]], [[Websites]]

Articles on food

*[http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?_r=2&pagewanted=all The Fat Trap]
*[http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ex=1327640400&en=a18a7f35515014c7&ei=5090&partner=rssuserland&emc=rss Unhappy Meals]

Movies on food

*[http://forksoverknives.com/ Forks over Knives]
*[http://www.kingcorn.net/ King Corn]
*[http://www.foodincmovie.com/ Food, Inc]
*[http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-last-heart-attack/ The Last Heart Attack]

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