Olson Recipes - User contributions [en]

Drinks

2026-01-03T04:42:23Z

Niels:

* [[Quentão]]

* [[Pirate punch]]
* [[Hot chocolate]]

Hot chocolate

2026-01-03T04:41:46Z

Niels: Created page with "=== Ingredients === * 4 cups milk * 3/4 cup or 12 oz condensed milk * 8 oz dark chocolate * 1 shot espresso or 3/4 cup whatever coffee you enjoy * Pinch of salt * Toppings: * Barely sweetened whipped cream * Cinnamon * Cocoa powder * Nutmeg === Directions === Add milk, condensed milk, coffee, and chopped chocolate to a pot. Warm over very low heat and whisk every few minutes until chocolate is melted. Bring to a gentle simmer and let it go for 30 minutes, stirring the..."

=== Ingredients ===

* 4 cups milk
* 3/4 cup or 12 oz condensed milk
* 8 oz dark chocolate
* 1 shot espresso or 3/4 cup whatever coffee you enjoy
* Pinch of salt
* Toppings:
* Barely sweetened whipped cream
* Cinnamon
* Cocoa powder
* Nutmeg

=== Directions ===
Add milk, condensed milk, coffee, and chopped chocolate to a pot. Warm over very low heat and whisk every few minutes until chocolate is melted. Bring to a gentle simmer and let it go for 30 minutes, stirring the sides and the bottom every so often with a rubber spatula. 30 minutes seems like a while but it's mostly inactive time. The water in the milk and coffee will evaporate thickening up the coco without any starches. And it concentrates the flavor. Finish with a pinch of salt

Serve hot topped with whipped cream, cinnamon, cocoa, and nutmeg.

To reheat add to a pot and warm slowly and add a touch of milk if it's super thicc.

=== References ===
Laurel found on TikTok Brandon "sad_papi" Skier circa 2022

Reddit's top chocolate chip.cookie recipes

2025-10-10T03:20:47Z

Niels: Created page with "1 cup sugar 1 cup brown sugar 1 cup (2 sticks) butter 2 eggs 1 tsp vanilla extract 1 tsp almond extract (gives an added nice flavor) 1 tsp baking soda 3 cups flour Chocolate chips (I usually don’t measure them…. Just eye it) I usually melt the butter in the microwave (some use room temp., i bake all the time and always melt my butter. It still comes out perfect) Cream together the butter and sugars, then add eggs and extracts. Once it’s all smooth,..."

1 cup sugar

1 cup brown sugar

1 cup (2 sticks) butter

2 eggs

1 tsp vanilla extract

1 tsp almond extract (gives an added nice flavor)

1 tsp baking soda

3 cups flour

Chocolate chips (I usually don’t measure them…. Just eye it)

I usually melt the butter in the microwave (some use room temp., i bake all the time and always melt my butter. It still comes out perfect)

Cream together the butter and sugars, then add eggs and extracts.

Once it’s all smooth, add the baking soda and slowly add the flour. Don’t over mix. Mix only until just combined, then fold in the chocolate chips.

Roll dough into 1-inch balls and put on your cookie sheet (greased)

Cook at 350° for 10-12 mins or until golden brown.

This is my go-to, I’ve never had any issues with it. (It does make a lot of cookies! So if you just want a small batch, half the

<nowiki>https://www.reddit.com/r/Baking/s/i8Som6Ogw4recipe</nowiki>)

Desserts

2025-10-10T03:20:03Z

Niels:

* [[Boudreaux's World Famous Pralines]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Grammy's Banana Nut Bread|Grammy's banana nut bread]]
* [[Brooke's apple pie]]
* [[brownies]]
* [[Creme brulee]]
* [[chocolate muffin]]
* [[Chocolate Souffle]]
* [[Coconut Layer Cake]]
* [[Easy Pineapple Cake]]
* [[Flower Pot Pudding]]
* [[Granny's sugar cookies]]
* [[Krumkaka]]
* [[Lemon Bars]]
* [[Meringue Cookies]]
* [[No cook candy]]
* [[Peanut Butter Cookies]]
* Peach cobbler: https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806
* [[pineapple cake]]
* [[Quickie Cookies a la Stove Top]]
* [[rasberry cake]]
* [https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806 Rebecca's peach cobbler]
* [[Rhubarb Pie]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]
* [[Reddit's top chocolate chip.cookie recipes]]

Roast

2025-09-05T21:33:26Z

Niels:

From Jon

[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thyme... generally hate rosemary though... anyways... not sure if this would get you in trouble for copyright infringement or something. One way or another, I highly recommend trying this recipe. Oh, and as with almost every recipe I make - I salt the beef at least 24 hours ahead of time.

I've generally used [https://www.totalwine.com/wine/red-wine/rhone-blend/guigal-cotes-du-rhone-rouge/p/4715750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=504&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18450557430&gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVlQ0Wsw-jm2sY_bh7oQmvM4yjZObiJfMLRxvkDaJxSC-_kYCbhFXu4aAtclEALw_wcB Guigal Cotes du Rhone Rouge].

Roast

2025-09-05T21:32:20Z

Niels: Created page with "[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thy..."

[https://www.thekitchn.com/how-to-cook-pot-roast-242522 This] isn't an Olson recipe but it is, hands down, the most amazing pot roast recipe I've ever had. Seriously, until I had this braised pot roast I had no idea how good beef could be. I'd rather eat this than brisket, especially when I've found a particularly good pot roast at Central Market with amazing marbling. I don't use the thyme or rosemary. Also, I don't do the noodles. Maybe I should add the thyme... generally hate rosemary though... anyways... not sure if this would get you in trouble for copyright infringement or something. One way or another, I highly recommend trying this recipe. Oh, and as with almost every recipe I make - I salt the beef at least 24 hours ahead of time.

I've generally used [https://www.totalwine.com/wine/red-wine/rhone-blend/guigal-cotes-du-rhone-rouge/p/4715750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=504&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18450557430&gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVlQ0Wsw-jm2sY_bh7oQmvM4yjZObiJfMLRxvkDaJxSC-_kYCbhFXu4aAtclEALw_wcB Guigal Cotes du Rhone Rouge].

Vegetable Soup

2025-09-05T21:26:43Z

Niels: Created page with "What kind of beef do we need to start making the broth? Broth brown meat add water carrot cellery onion a clove or two of garlic (optional) 1Tbsp. white or cider vinegar boil? simmer? how long (an hour or two) Soup contents beef carrots 1 medium red potato, diced 1 turnip cabbage 1/4 to 1/2 head, shredded, add last 15 minutes tomatoe (but from a can or fresh or what?) one 15 oz. can of tomatoes of your choice lima beans green beans barley OR alph..."

What kind of beef do we need to start making the broth?

Broth

brown meat

add water

carrot

cellery

onion

a clove or two of garlic (optional)

1Tbsp. white or cider vinegar

boil? simmer? how long (an hour or two)

Soup contents

beef

carrots

1 medium red potato, diced

1 turnip

cabbage 1/4 to 1/2 head, shredded, add last 15 minutes

tomatoe (but from a can or fresh or what?) one 15 oz. can of tomatoes of your choice

lima beans

green beans

barley OR alphabet pasta thingies?

Cook the barley in a separate pan - 1/4 to 1/2 cup depending on the volume of soup you are making. Use twice as much water as barley. You may even need to add a little more water as it cooks.

celery? 1 stalk, sliced or diced

potatoe? --> what kind? see above

turnip? some other root see above

green peas? If you want

okra? if you want

salt, pepper, dried basil or thyme

It looks like you have the basics down.

Desserts

2025-09-05T21:04:07Z

Niels:

Soups

2025-09-05T21:03:28Z

Niels:

*[[Spinach and rice soup]]
*[[Veggie gumbo]]
*[[Cream Soup Mix]]
*[[Tortilla Soup]]
*[[Vegetable Soup]]

Vegawarian

2025-09-05T21:02:44Z

Niels:

*[[Carrots]]
*[[Green Bean Casserole]]
*[[Scalloped Potatoes]]
*[[Baked Potato Soup Recipe]]
*[[Cabbage and Noodles]]
*[[brocolli souffle]]
*[[CircusDayBeans]]

Entrees

2025-09-05T21:02:10Z

Niels:

*[[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]]
*[[Brisket chili]]
*[[Chili Recipe]]
*[[Israeli Hummus (Hummus Masabacha) _ Christopher Kimball's Milk Street.pdf]]
*[[Lasagna]]
*[[Spaghetti]]
*[[Tuna Noodles]]
*[[Roast]]
*[[Tuna With Biscuits]]
*[[Turkey Enchiladas]]

Desserts

2025-09-05T20:23:29Z

Niels:

* [[Boudreaux's World Famous Pralines]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Grammy's Banana Nut Bread|Grammy's banana nut bread]]
* [[Brooke's apple pie]]
* [[brownies]]
* [[Creme brulee]]
* [[chocolate muffin]]
* [[Chocolate Souffle]]
* [[Coconut Layer Cake]]
* [[Easy Pineapple Cake]]
* [[Flower Pot Pudding]]
* [[Granny's sugar cookies]]
* [[Krumkaka]]
* [[Lemon Bars]]
* [[Meringue Cookies]]
* [[No cook candy]]
* Peach cobbler: https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806
* [[pineapple cake]]
* [[Quickie Cookies a la Stove Top]]
* [[rasberry cake]]
* [https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806 Rebecca's peach cobbler]
* [[Rhubarb Pie]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]

Banana nut bread

2025-09-05T20:22:58Z

Niels: Niels moved page Banana nut bread to Grammy's Banana Nut Bread

#REDIRECT [[Grammy's Banana Nut Bread]]

Grammy's Banana Nut Bread

2025-09-05T20:22:58Z

Niels: Niels moved page Banana nut bread to Grammy's Banana Nut Bread

* ¼ Cup oil
* 2/3 Cup brown sugar
* 2 beaten eggs
* 1 ½ Cup mashed bananas (about 3 bananas)
* 1 ½ Cup flour (I like to use half white and half whole wheat)
* ½ tsp baking soda
* ½ tsp salt
* ½ Cup chopped walnuts or black walnuts (optional)

Cream oil and brown sugar. Add eggs and bananas. Mix flour, soda and salt in a separate bowl. Gradually add flour mixture to banana mixture. Stir until mixed, being careful not to overstir. Stir in walnuts.

Pour in greased and floured bread pan.

Bake at 375 degrees for about 45 minutes or until a toothpick inserted into the middle comes out clean.

Cool in pan for about 30 minutes. Then remove from pan.

Grammy's Banana Nut Bread

2025-09-05T20:22:25Z

Niels: Created page with "* ¼ Cup oil * 2/3 Cup brown sugar * 2 beaten eggs * 1 ½ Cup mashed bananas (about 3 bananas) * 1 ½ Cup flour (I like to use half white and half whole wheat) * ½ tsp baking soda * ½ tsp salt * ½ Cup chopped walnuts or black walnuts (optional) Cream oil and brown sugar. Add eggs and bananas. Mix flour, soda and salt in a separate bowl. Gradually add flour mixture to banana mixture. Stir until mixed, being careful not to overstir. Stir in walnuts. Pour in greased an..."

Desserts

2025-09-05T20:22:05Z

Niels:

* [[Boudreaux's World Famous Pralines]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Banana nut bread]]
* [[Brooke's apple pie]]
* [[brownies]]
* [[Creme brulee]]
* [[chocolate muffin]]
* [[Chocolate Souffle]]
* [[Coconut Layer Cake]]
* [[Easy Pineapple Cake]]
* [[Flower Pot Pudding]]
* [[Granny's sugar cookies]]
* [[Krumkaka]]
* [[Lemon Bars]]
* [[Meringue Cookies]]
* [[No cook candy]]
* Peach cobbler: https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806
* [[pineapple cake]]
* [[Quickie Cookies a la Stove Top]]
* [[rasberry cake]]
* [https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806 Rebecca's peach cobbler]
* [[Rhubarb Pie]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]

Granny's sugar cookies

2025-09-05T20:17:50Z

Niels: Created page with "===== Cookie Ingredients ===== * ½ cup butter * 1 cup sugar * 1 large egg * ½ tsp. vanilla * 2 – 2 ¼ cups flour * 2 tsp. baking powder * ½ tsp. salt ===== Glaze Ingredients ===== * 1 cup powdered sugar * 5-6 tsp. milk ===== Method ===== * Cream ½ cup butter and 1 cup sugar * Blend in 1 large egg and ½ tsp. vanilla * Sift together and add 2 – 2 ¼ cups flour, 2 tsp. baking powder, ½ tsp. salt * Chill overnight (or at least 2 hours) * Roll out on cutting bo..."

===== Cookie Ingredients =====

* ½ cup butter
* 1 cup sugar
* 1 large egg
* ½ tsp. vanilla
* 2 – 2 ¼ cups flour
* 2 tsp. baking powder
* ½ tsp. salt

===== Glaze Ingredients =====

* 1 cup powdered sugar
* 5-6 tsp. milk

===== Method =====

* Cream ½ cup butter and 1 cup sugar
* Blend in 1 large egg and ½ tsp. vanilla
* Sift together and add 2 – 2 ¼ cups flour, 2 tsp. baking powder, ½ tsp. salt
* Chill overnight (or at least 2 hours)
* Roll out on cutting board
* Cut with floured cutters
* Place on lightly greased cookie sheet (or use non-stick cookie sheet)
* Bake at 375 for 8-10 minutes.
* While still warm brush with glaze: 1 cup powdered sugar and 5-6 tsp. milk.

Quickie Cookies a la Stove Top

2025-09-05T20:12:43Z

Niels: Created page with "Ingredients * 1 cup sugar * 2 Tbsp. cocoa or carob powder * ¼ cup butter or margarine * ¼ cup milk * ½ tsp. vanilla * ¼ cup peanut butter * 1 ½ cups quick-cooking oatmeal * ½ cup toasted wheat germ Process Combine sugar, cocoa, butter and milk in a saucepan and boil over medium heat for 1 minute. Stirring constantly, fold in remaining ingredients. Drop with a teaspoon on wax paper and let harden. Work quickly because the hardening doesn’t take long. Store in a..."

Ingredients

* 1 cup sugar
* 2 Tbsp. cocoa or carob powder
* ¼ cup butter or margarine
* ¼ cup milk
* ½ tsp. vanilla
* ¼ cup peanut butter
* 1 ½ cups quick-cooking oatmeal
* ½ cup toasted wheat germ

Process

Combine sugar, cocoa, butter and milk in a saucepan and boil over medium heat for 1 minute. Stirring constantly, fold in remaining ingredients. Drop with a teaspoon on wax paper and let harden. Work quickly because the hardening doesn’t take long. Store in an airtight container because they can also dry out.

Desserts

2025-09-05T20:11:50Z

Niels: Alphabetization and a couple adds

* [[Boudreaux's World Famous Pralines]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Brooke's apple pie]]
* [[brownies]]
* [[Creme brulee]]
* [[chocolate muffin]]
* [[Chocolate Souffle]]
* [[Coconut Layer Cake]]
* [[Easy Pineapple Cake]]
* [[Flower Pot Pudding]]
* [[Granny's sugar cookies]]
* [[Krumkaka]]
* [[Lemon Bars]]
* [[Meringue Cookies]]
* [[No cook candy]]
* Peach cobbler: https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806
* [[pineapple cake]]
* [[Quickie Cookies a la Stove Top]]
* [[rasberry cake]]
* [https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806 Rebecca's peach cobbler]
* [[Rhubarb Pie]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]

Japanese cuisine

2025-09-05T20:03:54Z

Niels:

Much love to Kazumi for helping with this section

*[[Yaki-soba]]
*[[Miso soup]]
*[[Curry rice]]
*[[Udon]]
*[[Okonomiyaki]]
*[[MaboTofu]]
*[[Katu Don]] (pronounced katsu don, referring to the donburi style of cooking)
*[[chirashi sushi]]
*[[Okonomiyaki]]
*[[Oyaku-don]]
*[[salmon-don (any sushi don)]]
*[[Tonkatsu]]
*[[Katsudon]]
*[[Tempura]]
*[[Karage]]
*[[Gyoza]]
*[[sukiyaki]]
*[[nikujaga]]
*[[wonton soup]]
*[[mayoteridon]]
*[[shiosalmon]]
*[[onsentamago]]
*[[onigiri]]

Jon's steak method

2025-08-23T18:02:14Z

Niels:

Based on an email thread that started on 8 May

If you grill true Wagyu this method gets some modifications. This also needs modifications for some of the interesting "butchers cuts" you can get that may need to be kept rare but are thin.

* Steak selection
** I prefer thick cut steaks without bone in them. Bone is just a thermodynamic anchor that makes for a more complicated piece of meat to grill.
** I like very thin marbling but a lot of it. Like, white lines in the meat that are as thin as possible. If there is a network of marbling with say less than 1/4" spacing, that should be good for any sirloin, New york strip or tenderloin. Ribeye is more complicated but basically the same network of fat veins with as minimal huge fat veins as possible. Generally, redder is better but I haven't found that to be that big of an issue. Because you have to buy such large packs of meat at Costco, I always vacuum seal some and freeze.

* Prep
** Salt meat 24 hours ahead. So far, my favorite salt is [https://redmond.life/products/real-salt-kosher-salt-refill-pouch-16-oz?variant=18317203046467 Redmond's]
** Before putting on grill I may or may not let the beef warm up for between 1 and 4 hours. I'll put course ground pepper and olive oil on the steak before putting on the grill.
<gallery>
File:SteaksSalting20250823.jpg|Jon salting Costco New York strips at Kyle's house on 23 August 2025. Need to ask Kyle about the provenance of the salt.
</gallery>
* Charcoal
** Kyle: I prefer to have large lumps vs small pieces. I think they have a longer and more predictable thermal range.
** Chimney - variety of ways to do it but it should take between 15 to 20 minutes to get charcoal good and going.
*** How much charcoal?
**** Jon: fill the chimney
**** Kyle: Personally I don't think you can really use too much.
** Dump charcoal on grill and let the grill heat up for around five minutes.
*** Jon: If I'm cooking a lot I may put some extra charcoal on the grill immediately after I dump the chimney.
*** Kyle: Two additional modifications to that
**** One has to be your grill volume and the distance of the grate to charcoal.
**** Second, I like to have two zones, a super hot zone and a no charcoal zone. I like to have the ability to put the steak in an area of less heat for control. Especially if say, Jon brings over steaks of varying thickness. I need to manage the cook time a little.

* Cooking the steak
** Throw the steaks on the grill, at least half an inch apart, directly over the heat. I don't like the reverse sear for a variety of reasons but the biggest is that I think the flavor of the smoke gets onto the surface of the meat best when it is raw and for the next five to ten minute
** I flip the steaks fairly regularly to get the heat going in at a moderate rate
** I start checking the internal temperature at some point that I think the outside is starting to look like where I want it to be.
** If the internal temperature isn't where I need it to be and the outside is done or close to, then I place the steaks onto indirect heat areas of the grill. I may close the grill to get more 360 cooking and also lower the temperature of the grill. Mom and Dad have done this thing where you put the steak in the oven at this point. I'm basically kind of too lazy to do that but it seems to work really well and would let you get some other stuff cooking on the grill.
** I try get any beef off the grill by 125 degrees. I'm often looking for around 120 and sometimes as low as 115 if I think its really got a lot of thermal momentum. I would also point out that I would definitely rather take the meat off sooner rather than later if I feel like the thermometer isn't giving me temperatures I am sure the meat should be at. I don't know why but sometimes it just seems like something goes on and the beef is acting weird and not giving me accurate reads. Then I make the decision to tent or not based on how everything has gone. Once in a while I even cut the meat in two immediately to slow the post grill cooking.

Pico de Gallo

2025-08-23T18:00:12Z

Niels: Created page with "From Paola Then, who grew up in Eagle Pass, Pretty simple. ==== Ingredients ==== * tomatoes (4-6 roma tomatoes) * peppers (typically serrano or jalepeno) * onion (1 white onion) * cilantro (half a bunch) * limes (2-4) ==== Procedure ==== * Dice the vegetables, the tomatoes and onions closer to 1/4", and the peppers closer to 1/8". More pepper seeds make it more hot. Squeeze the limes over the top and let sit for a couple hours before serving so the flavors can diffu..."

From Paola Then, who grew up in Eagle Pass, Pretty simple.

==== Ingredients ====

* tomatoes (4-6 roma tomatoes)

* peppers (typically serrano or jalepeno)
* onion (1 white onion)
* cilantro (half a bunch)
* limes (2-4)

==== Procedure ====

* Dice the vegetables, the tomatoes and onions closer to 1/4", and the peppers closer to 1/8". More pepper seeds make it more hot. Squeeze the limes over the top and let sit for a couple hours before serving so the flavors can diffuse a bit.

File:SteaksSalting20250823.jpg

2025-08-23T17:56:41Z

Niels: Jon salting Costco New York strips at Kyle's house on 23 August 2025. Need to ask Kyle about the provenance of the salt.

== Summary ==
Jon salting Costco New York strips at Kyle's house on 23 August 2025. Need to ask Kyle about the provenance of the salt.

Desserts

2025-08-09T02:39:56Z

Niels:

* [[brownies]]
* [[pineapple cake]]
* [[rasberry cake]]
* [[chocolate muffin]]
* [[Boudreaux's World Famous Pralines]]
* Peach cobbler: https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806
* [[Krumkaka]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Brooke's apple pie]]
* [[Creme brulee]]
* [[No cook candy]]
* [[Flower Pot Pudding]]
* [[Easy Pineapple Cake]]
* [[Rhubarb Pie]]
* [[Meringue Cookies]]
* [[Coconut Layer Cake]]
* [[Lemon Bars]]
* [[Chocolate Souffle]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]
* [https://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe-1939806 Rebecca's peach cobbler]

Jon's steak method

2025-05-11T20:33:53Z

Niels:

Based on an email thread that started on 8 May

If you grill true Wagyu this method gets some modifications. This also needs modifications for some of the interesting "butchers cuts" you can get that may need to be kept rare but are thin.

* Steak selection
** I prefer thick cut steaks without bone in them. Bone is just a thermodynamic anchor that makes for a more complicated piece of meat to grill.
** I like very thin marbling but a lot of it. Like, white lines in the meat that are as thin as possible. If there is a network of marbling with say less than 1/4" spacing, that should be good for any sirloin, New york strip or tenderloin. Ribeye is more complicated but basically the same network of fat veins with as minimal huge fat veins as possible. Generally, redder is better but I haven't found that to be that big of an issue. Because you have to buy such large packs of meat at Costco, I always vacuum seal some and freeze.

* Prep
** Salt meat 24 hours ahead. So far, my favorite salt is [https://redmond.life/products/real-salt-kosher-salt-refill-pouch-16-oz?variant=18317203046467 Redmond's]
** Before putting on grill I may or may not let the beef warm up for between 1 and 4 hours. I'll put course ground pepper and olive oil on the steak before putting on the grill.

* Charcoal
** Kyle: I prefer to have large lumps vs small pieces. I think they have a longer and more predictable thermal range.
** Chimney - variety of ways to do it but it should take between 15 to 20 minutes to get charcoal good and going.
*** How much charcoal?
**** Jon: fill the chimney
**** Kyle: Personally I don't think you can really use too much.
** Dump charcoal on grill and let the grill heat up for around five minutes.
*** Jon: If I'm cooking a lot I may put some extra charcoal on the grill immediately after I dump the chimney.
*** Kyle: Two additional modifications to that
**** One has to be your grill volume and the distance of the grate to charcoal.
**** Second, I like to have two zones, a super hot zone and a no charcoal zone. I like to have the ability to put the steak in an area of less heat for control. Especially if say, Jon brings over steaks of varying thickness. I need to manage the cook time a little.

* Cooking the steak
** Throw the steaks on the grill, at least half an inch apart, directly over the heat. I don't like the reverse sear for a variety of reasons but the biggest is that I think the flavor of the smoke gets onto the surface of the meat best when it is raw and for the next five to ten minute
** I flip the steaks fairly regularly to get the heat going in at a moderate rate
** I start checking the internal temperature at some point that I think the outside is starting to look like where I want it to be.
** If the internal temperature isn't where I need it to be and the outside is done or close to, then I place the steaks onto indirect heat areas of the grill. I may close the grill to get more 360 cooking and also lower the temperature of the grill. Mom and Dad have done this thing where you put the steak in the oven at this point. I'm basically kind of too lazy to do that but it seems to work really well and would let you get some other stuff cooking on the grill.
** I try get any beef off the grill by 125 degrees. I'm often looking for around 120 and sometimes as low as 115 if I think its really got a lot of thermal momentum. I would also point out that I would definitely rather take the meat off sooner rather than later if I feel like the thermometer isn't giving me temperatures I am sure the meat should be at. I don't know why but sometimes it just seems like something goes on and the beef is acting weird and not giving me accurate reads. Then I make the decision to tent or not based on how everything has gone. Once in a while I even cut the meat in two immediately to slow the post grill cooking.

Jon's steak method

2025-05-11T20:32:21Z

Niels: Created page with "If you grill true Wagyu this method gets some modifications. This also needs modifications for some of the interesting "butchers cuts" you can get that may need to be kept rare but are thin. * Steak selection ** I prefer thick cut steaks without bone in them. Bone is just a thermodynamic anchor that makes for a more complicated piece of meat to grill. ** I like very thin marbling but a lot of it. Like, white lines in the meat that are as thin as possible. If the..."

If you grill true Wagyu this method gets some modifications. This also needs modifications for some of the interesting "butchers cuts" you can get that may need to be kept rare but are thin.

* Steak selection
** I prefer thick cut steaks without bone in them. Bone is just a thermodynamic anchor that makes for a more complicated piece of meat to grill.
** I like very thin marbling but a lot of it. Like, white lines in the meat that are as thin as possible. If there is a network of marbling with say less than 1/4" spacing, that should be good for any sirloin, New york strip or tenderloin. Ribeye is more complicated but basically the same network of fat veins with as minimal huge fat veins as possible. Generally, redder is better but I haven't found that to be that big of an issue. Because you have to buy such large packs of meat at Costco, I always vacuum seal some and freeze.

* Prep
** Salt meat 24 hours ahead. So far, my favorite salt is [https://redmond.life/products/real-salt-kosher-salt-refill-pouch-16-oz?variant=18317203046467 Redmond's]
** Before putting on grill I may or may not let the beef warm up for between 1 and 4 hours. I'll put course ground pepper and olive oil on the steak before putting on the grill.

* Charcoal
** Chimney - variety of ways to do it but it should take between 15 to 20 minutes to get charcoal good and going.
*** How much charcoal?
**** Jon: fill the chimney
**** Kyle: Personally I don't think you can really use too much.
** Dump charcoal on grill and let the grill heat up for around five minutes.
*** Jon: If I'm cooking a lot I may put some extra charcoal on the grill immediately after I dump the chimney.
*** Kyle: Two additional modifications to that. One has to be your grill volume and the distance of the grate to charcoal. Second, I like to have two zones, a super hot zone and a no charcoal zone. I like to have the ability to put the steak in an area of less heat for control. Especially if say, Jon brings over steaks of varying thickness. I need to manage the cook time a little.

* Cooking the steak
** Throw the steaks on the grill, at least half an inch apart, directly over the heat. I don't like the reverse sear for a variety of reasons but the biggest is that I think the flavor of the smoke gets onto the surface of the meat best when it is raw and for the next five to ten minute
** I flip the steaks fairly regularly to get the heat going in at a moderate rate
** I start checking the internal temperature at some point that I think the outside is starting to look like where I want it to be.
** If the internal temperature isn't where I need it to be and the outside is done or close to, then I place the steaks onto indirect heat areas of the grill. I may close the grill to get more 360 cooking and also lower the temperature of the grill. Mom and Dad have done this thing where you put the steak in the oven at this point. I'm basically kind of too lazy to do that but it seems to work really well and would let you get some other stuff cooking on the grill.
** I try get any beef off the grill by 125 degrees. I'm often looking for around 120 and sometimes as low as 115 if I think its really got a lot of thermal momentum. I would also point out that I would definitely rather take the meat off sooner rather than later if I feel like the thermometer isn't giving me temperatures I am sure the meat should be at. I don't know why but sometimes it just seems like something goes on and the beef is acting weird and not giving me accurate reads. Then I make the decision to tent or not based on how everything has gone. Once in a while I even cut the meat in two immediately to slow the post grill cooking.

Brisket

2025-05-11T20:19:43Z

Niels: Created page with "* Jon's Brisket * Dave's Brisket * Brisket chili"

* [[Jon's Brisket]]
* [[Dave's brisket|Dave's Brisket]]
* [[Brisket chili]]

Desserts

2025-05-09T02:14:41Z

Niels: Need to clean

Brisket chili

2025-05-02T02:45:23Z

Niels:

* One sweet onion, diced
* One large bell pepper, diced
* 3. tablespoons chili powder
* One tablespoon paprika
* Two tablespoons cumin
* One teaspoon dry oregano
* Four garlic cloves, minced
* Two fourteen ounce cans fire roasted tomato
* Two 15 oz cans of black beans (may substitute pinto beans)
* Two cups stock (chicken, vegetable, beef, beer)
* Two lbs smoked, chopped, or shredded brisket
* Two tablespoons neutral oil

=== Brisket ===
Prepare brisket the day before

=== Chili ===
Heat the oil in a Dutch oven over medium heat. Add the peppers and onions and sauté until soft (5-8 minutes). Add garlic and spices. Cook about a minute until spices are aromatic. Add the remaining ingredients and simmer for one to two hours. Add water as needed.

Best served the following day to allow smoke to infuse the cihili

Brisket chili

2025-05-02T02:41:26Z

Niels: Created page with "* One sweet onioN, diced * One Lange bell pepper, diced * 3. tablespoons chili powder * One tablespoon paprika * Two tablespoons cumin * One teaspoon died oregemo * Jour garlic cloves, minced * Two fourteen on vans fire roasted tomato * Two 15 oz ears of black beans (may substitute pint beans) * Two cups stock chicken, vegetable, beef, beer) * Two lbs smoked, chopped or shredded brisket * Two tablespoons neutral oil === Brisket === Prepare brisket the day before === Ch..."

* One sweet onioN, diced
* One Lange bell pepper, diced
* 3. tablespoons chili powder
* One tablespoon paprika
* Two tablespoons cumin
* One teaspoon died oregemo
* Jour garlic cloves, minced
* Two fourteen on vans fire roasted tomato
* Two 15 oz ears of black beans (may substitute pint beans)
* Two cups stock chicken, vegetable, beef, beer)
* Two lbs smoked, chopped or shredded brisket
* Two tablespoons neutral oil

=== Brisket ===
Prepare brisket the day before

=== Chili ===
Feat the oil in a Dutch oven over mediums heat. add the peppers and onions and sauté. Add garlic aird spices. Cook about a minute until spices are aromatic. Add the remaining ingredients and simmer for one to two hours. Add water as needed.

Best

Entrees

2025-05-02T02:23:35Z

Niels:

Entrees

2025-05-02T02:23:17Z

Niels:

Appetizers

2025-02-24T00:42:51Z

Niels:

* [[Turkish yogurt and spinach dip]]
* [[Gema's Buffalo Chicken Dip]]
* [[Bacon-wrapped water chestnuts]]
* [[Rosario's Roasted Salsa]]

Rosario's Roasted Salsa

2025-02-24T00:42:16Z

Niels: Added source

''Recipe from Rosario’s, San Antonio''

''5 medium ripe tomatoes''

''3 jalapeño peppers''

''1 medium garlic bud''

''salt''

Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used.

== References ==

* https://www.texasmonthly.com/food/rosarios-award-winning-salsa/

Rosario's Roasted Salsa

2025-02-24T00:40:51Z

Niels: From Texas Monthly

Salsa roja

2024-02-01T17:16:31Z

Niels: Created page with "''Recipe from [https://rosariossa.com/ Rosario’s], San Antonio, [https://www.texasmonthly.com/food/rosarios-award-winning-salsa/ as reported by Texas Monthly]'' ''5 medium ripe tomatoes'' ''3 jalapeño peppers'' ''1 medium garlic bud'' ''salt'' Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used."

''Recipe from [https://rosariossa.com/ Rosario’s], San Antonio, [https://www.texasmonthly.com/food/rosarios-award-winning-salsa/ as reported by Texas Monthly]''

''5 medium ripe tomatoes''

''3 jalapeño peppers''

''1 medium garlic bud''

''salt''

Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used.

Laurel's kale salad

2024-01-12T04:43:44Z

Niels:

Ingredients

* 1 bunch of baby Lacinato kale (dinosaur bubble kale), julienned (extremely thinly sliced), leave spine for flavor and fiber
** the kale is one of the key ingredients: it should be dark, green, crunchy, and fresh
* 1 shallot, extremely thinly sliced and separated (little rings), so that the shallot rings are evenly distributed amongst the kale
* ~3 oz goat cheese, crumbled
** the goat cheese is the second most important ingredient: get the freshest cheese you can for the best flavor!
* 1 peeled grapefruit, carefully diced
* Handful of chopped walnuts, toasted in a pan
* Avocado (optional)
* Thinly sliced red or green apple (optional)
* Pomegranate seeds (optional)

Hold out the walnuts, mix the other ingredients, then add the walnuts, while still hot, to soften the goat cheese.

Add dressing of your choice (recommend a balsamic vinaigrette)

Massage the salad with bare (washed) hands to get everything evenly coated. Nitrile gloves for the faint of heart.

Laurel's kale salad

2024-01-12T04:36:49Z

Niels: Created page with "Ingredients * 1.5 head baby lacinato kale (dinosaur bubble kale), julienned * 1 shallot, extremely thinly sliced and separated (little rings) * 3 oz goat cheese, crumbled * 1 peeled grapefruit, diced * toasted walnuts, chopped Hold out the walnuts, mix the other ingredients, then add the walnuts, while still hot, to melt the goat cheese. Add dressing of your choice (recommend a vinaigrette) Massage the salad with bare (washed) hands to get everything evenly coated. N..."

Ingredients

* 1.5 head baby lacinato kale (dinosaur bubble kale), julienned
* 1 shallot, extremely thinly sliced and separated (little rings)
* 3 oz goat cheese, crumbled
* 1 peeled grapefruit, diced
* toasted walnuts, chopped

Hold out the walnuts, mix the other ingredients, then add the walnuts, while still hot, to melt the goat cheese.

Add dressing of your choice (recommend a vinaigrette)

Massage the salad with bare (washed) hands to get everything evenly coated. Nitrile gloves for the faint of heart.

Pasta alla Vodka

2024-01-12T04:29:25Z

Niels: Created page with "Laurel's Pasta alla Vodka starts with the NYTimes recipe https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka except * she uses bacon instead panccietta * 4 garlic cloves instead of 2 * When rinsing the tomato can, use pasta water, she uses pasta water instead of tap. * Instead of 3/4 cup heavy cream, she usually uses 1/2 cup. * She rounds up on the parmesan * She uses the oregano but not the parsley * She's generous with the salt in the water, like really..."

Laurel's Pasta alla Vodka starts with the NYTimes recipe

https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka

except

* she uses bacon instead panccietta
* 4 garlic cloves instead of 2
* When rinsing the tomato can, use pasta water, she uses pasta water instead of tap.
* Instead of 3/4 cup heavy cream, she usually uses 1/2 cup.
* She rounds up on the parmesan
* She uses the oregano but not the parsley
* She's generous with the salt in the water, like really generous.

Quentão

2023-12-23T05:44:55Z

Niels: Created page with "From Fogo de Chão, serves 4 === Ingredients === * 2 cups dry red wine (Malbec recommended) * 1 cup water * 1 orange, sliced or halved * 1 lime, sliced or halved * 1 slice ginger, peeled * 3 cloves (whole) * 2 cinnamon sticks * 2 allspice (whole) * 1/2 cup sugar === Barware === Irish coffee mug or other glasses suitable for mulled wine, like gluhwein boots === Garnish === Cinnamon sticks, orange slices, and star anise === Preparation === #..."

From Fogo de Chão, serves 4

=== Ingredients ===

* 2 cups dry red wine (Malbec recommended)
* 1 cup water
* 1 orange, sliced or halved
* 1 lime, sliced or halved
* 1 slice ginger, peeled
* 3 cloves (whole)
* 2 cinnamon sticks
* 2 allspice (whole)
* 1/2 cup sugar

=== Barware ===
Irish coffee mug or other glasses suitable for mulled wine, like [[google:gluhwein+boot|gluhwein boots]]

=== Garnish ===
Cinnamon sticks, orange slices, and star anise

=== Preparation ===

# place wine and water into medium sauce pan
# Add the orange, lime, and ginger
# Add remaining ingredients
# Heat and stir until sugar is dissolved (about 3 minutes)
# Reduce heat, serve warm

Drinks

2023-12-23T05:35:44Z

Niels: Created page with "* Quentão * Pirate punch"

* [[Quentão]]

* [[Pirate punch]]

Brooke's apple pie

2023-11-23T23:25:42Z

Niels: Created page with "Topping 1 cup flour 1/2 cup brown sugar (packed) 1/2 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter chilled and cubed"

Topping

1 cup flour

1/2 cup brown sugar (packed)

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter chilled and cubed

Desserts

2023-11-23T23:24:52Z

Niels:

* [[brownies]]
* [[pineapple cake]]
* [[rasberry cake]]
* [[chocolate muffin]]
* [[Boudreaux's World Famous Pralines]]
* [[Krumkaka]]
* [[Bananas Foster]]
* [[Banana bread]]
* [[Brooke's apple pie]]
* [[Creme brulee]]
* [[No cook candy]]
* [[Flower Pot Pudding]]
* [[Easy Pineapple Cake]]
* [[Rhubarb Pie]]
* [[Meringue Cookies]]
* [[Coconut Layer Cake]]
* [[Lemon Bars]]
* [[Chocolate Souffle]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]

Desserts

2023-11-23T23:15:17Z

Niels:

* [[brownies]]
* [[pineapple cake]]
* [[rasberry cake]]
* [[chocolate muffin]]
* [[Boudreaux's World Famous Pralines]]
* [[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]]
* [[Sandbakkels]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]

Desserts

2023-11-23T23:14:27Z

Niels:

* [[brownies]]
* [[pineapple cake]]
* [[SueAnn's Pumpkin White Chocolate Cookies]]
* [[rasberry cake]]
* [[chocolate muffin]]

* [[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]]

Pirate punch

2023-09-23T00:54:05Z

Niels:

This is great if you're going to a picnic, or Mardi Gras, and want frozen drinks. It will thaw to slush by lunch and keep the rest of your food cold.

* 1 c sugar
* 1 c water
* 1 large can of pineapple juice
* One 2-liter of 7-up
* 1 can frozen oj
* 1 jar of marachino cherries
* 1 fifth rum

If you plan to serve at home, hold the cherries out, freeze overnight, then transfer to the fridge a few hours before serving. Re-blend in a blender to chop up the ice crystals (otherwise they can be a bit sharp). Add the cherries after blending.

Websites

2023-09-23T00:52:40Z

Niels: Created page with "* [https://www.richardeaglespoon.com/ Richard Eaglespoon, food antagonist]"

* [https://www.richardeaglespoon.com/ Richard Eaglespoon, food antagonist]

The Olson Recipes

2023-09-23T00:51:51Z

Niels:

{| 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]]

<br>

|}

{| 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]]<br>
*[[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]]
*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]]

| 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]]

<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]

|}

Srirachi

2023-09-12T22:09:51Z

Niels: Created page with "Just notes for now: https://www.seriouseats.com/sriracha-recipe-from-scratch https://news.ycombinator.com/item?id=37469590"

Just notes for now:

https://www.seriouseats.com/sriracha-recipe-from-scratch

https://news.ycombinator.com/item?id=37469590

Dishes

2023-06-21T04:32:03Z

Niels:

* Ramekins
** Apilco Porcelaine France "Deshoulières"
** [https://www.williams-sonoma.com/products/4376992/ SKU 4376992]
** Large: 3 1/2" x 1 1/2" high; 5.4-oz. cap.
** Made in France For Williams Sonoma, San Francisco, CA 94109
** Weight: 1,543 LB 0,7 KG
* Dishware: [https://www.amazon.com/gp/product/B0054PYKX4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 10 Strawberry Street Simply Round 16 Piece Dinnerware Set, White]
* Flatware: [https://www.replacements.com/search?query=Gorham+Silver+Melon+Bud+%28Stainless%29 Gorham Silver Melon Bud (Stainless)]
* Cutting boards: [https://epicureanusa.com/products/kitchen-series?variant=42938008633594&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=AR57-fAXzl09YwZu0gpHkNuy_lUMSPyoPARMY9DJOi1k9I9blH5-H_nNiJ8 Epicurean]
* Ben's knives: [https://bernalcutlery.com/collections/dao-vua Dao Vua] and [https://www.victorinox.com/us/en/Products/Cutlery/Chef%27s-Knives/Swiss-Classic-Chef%E2%80%99s-Knife-8-inch/p/6.8063.20G Victorinox Swiss Classic Chef’s Knife 8-inch]