The blog of an exceptionally intelligent 17 year old atheist with far too much time on his hands.
Does anyone have some interesting family recipes? If so, post them here. If anyone is interested, I can also post some of mine.
"Interesting" in what sense?Most of mine aren't "family" recipes, per se... they're just things I concocted that happen to be quite tasty so I wrote them down (my little bro and I have always been very experimental with food so we have pretty broad ranges of food prep skills... the other problem with writing my stuff down and having other people be able to follow is that I use a rather bizarre system of measurement - including, but not limited to: dollop, blop, splort and plop).Anyway, I can give you anything from lasagna that'll cause shelves in your fridge to collapse to Thai food that'll make you shit fire for a week. Depends what you're after.
In the tasty sense? Just whatever you think might be interesting to eat for other people.My personal weird recipe system is composed of everything being written down in proportions. I never, ever use an exact measurement.
Most of my family recipes are German and they require goofy equipment like spaetzle presses.I cook a lot of Indian food and except for the giant baked cauliflower thingie, all of the how-to video recipes on http://www.videojug.com/rock.
Eh, I'm good at improvising goofy equipment, if someone is able to tell me what it does. And while I haven't had much of it, the German food I've tasted was awesome.
I invented Italian Fried Rice, but I'm still perfecting the recipe. It's always been very tasty, it's just in a constant state of evolution.I also invented the Chili Dog Pizza, which is awesome, and Buffalo Chicken Lettuce Wrap Tacos, which are also awesome. I want to say I've made up one or two more things, but I can't think of them off the top of my head.
Italian Fried Rice? That sounds possibly more awesome than my brother's Mexican Meatloaf.My fried rice recipe is of the "toss together any Asian stuff you can think of" nationality. Recipe for a generic Italian breading type thing that I created:4 parts breadcrumbs1 part chopped garlic1 part minced onionsA tiny bit of rosemary and any other Italian herbs you happen to have with you at the timeTake this, mix em all together, attach them to whatever you want to, and cook the thing you want to attach them to. Works on a lot of stuff. I generally roll some chicken in it and then cook the chicken in olive oil (which I think is called sauteeing; I'm not very good with exactly what the different kinds of cookiing stuff are called)
I just found out my family doesn't really have very great cooks in it... Which is probably why I'm a picky eater.Alton Brown's awesome tip on meat loaf: Form it in a loaf pan, but then take it out and cook it on a cookie sheet: more meat loaf crust and fat can escape while you're baking it! Delicious!
Here's the current recipe for Italian Fried Rice (bear in mind I've never actually written it down before, so it's not exactly precise)1 onionA buttload of garlic (usually at least 5 or 6 good-sized fresh cloves)Rice or risotto (usually around 2-3 cups depending on how many people are eating)2 lbs. ground spicy Italian sausage (not in links; ground like ground beef)Italian seasoningSaltPepperGarlic powderOnion powderOreganoCrushed red pepperGrated parmesan and/or romano and/or asiago (all three is best)A jar or so of el-cheapo store-brand tomato sauce or marinaraCook the rice or risotto according to the package directions. While that's cooking, prepare the rest. First, dice the onion and garlic and partially saute them both in olive oil in a large saute pan. Before they're quite finished, take them out, add some more olive oil, and brown the sausage.Shortly before the sausage is done, add the garlic and onion back in. Add some salt and pepper. Continue cooking until everything is done, then drain most (but not quite all) of the fat.By now the rice or risotto should be done. Add it to the saute pan with the rest and begin to toss it all together thoroughly while mixing in the tomato sauce. Add the sauce until the rice is all covered and the whole mixture is nice and reddish orange. Don't add so much that it turns into soup. I've made that mistake before and it's not good.Once you've added enough sauce, add the cheese and the other herbs and spices to taste.Then devour its deliciousness.
That sounds awesome and I'm jealous I didn't think of it first.
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