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| | |-+  What the hell do I do with all of this ______________?
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Author Topic: What the hell do I do with all of this ______________?  (Read 25922 times)
Honest Abe
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« Reply #120 on: November 11, 2013, 10:19 am »

additionally if you keep them in a cool, dry place (like a root cellar) they will keep for a long time.
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norumaru
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« Reply #121 on: November 11, 2013, 10:48 am »

cut them into cubes, boil them up a couple minutes and put them in a pan with some oil

now drizzle honey over them and put some roasted sesame seed

leave to caramelize a bit and stuff it into your facehole



just cut them into rough cubes, bung into a casserole dish, toss with oil and salt and pepper and a bit of flour and roast that in the oven for a christmas dinner side dish

you can go half sweet, half regular potato on that too
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RummyLu
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« Reply #122 on: November 11, 2013, 11:55 am »

cut them into cubes, boil them up a couple minutes and put them in a pan with some oil

now drizzle honey over them and put some roasted sesame seed

leave to caramelize a bit and stuff it into your facehole

Oh wow, this sounds delicious! I'm going to try it next time I come across sweet spuds.
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« Reply #123 on: November 11, 2013, 12:06 pm »

Cut them into cubes, put them in a pan with some oil (does boiling first help them cook faster? I'll have to try that next time!)
Season with cinnamon, chili powder, a little cayenne pepper, a little brown sugar, and salt and pepper to taste.
Once they're cooked through and tender, add a drained can of black beans to the pan, and heat it all the way through.
Next add a whole ton of kale. It cooks down a lot, so add like twice as much as you think you want. Mix it all together, let the kale cook down for like, five minutes. Then spoon some into a flour tortilla with some avocado slices, sour cream, and a little grated cheddar and roll it up into a burrito. With the black beans and kale, one sweet potato usually gives us about four hearty burritos.

Alternately, bake it in the oven just like a regular potato- poke some holes in the skin, brush it with olive oil, sprinkle with sea salt, and put it in the oven for an hour (or microwave them for ten minutes first and put them in the oven for fifteen minutes after.) Cut them open when they're done, fluff up the insides, and add some gorgonzola, dried cranberries, and fresh spinach. Sooo good.
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yowhound
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« Reply #124 on: November 11, 2013, 02:37 pm »

Betty - parboiling them helps a lot, same as with ordinary potatoes.

They not only cook faster and crisp better but the flavor is much richer.

Totally stealing that recipe though. Sounds wonderful.
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Bettytron
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« Reply #125 on: November 11, 2013, 04:45 pm »

That's good to know, I'll definitely be doing that in the future.
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oball
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« Reply #126 on: November 11, 2013, 07:46 pm »

Peel them. Parboil them for 5 minutes or so. Let them cool.

Freeze them whole.

Keep them next to your pre-cooked frozen mince
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« Reply #127 on: November 11, 2013, 08:12 pm »

Peel them. Parboil them for 5 minutes or so. Let them cool.

Freeze them whole.

Keep them next to your pre-cooked frozen mince

Ewww! Come on. Mince take 20 minutes to defrost.

Did forget something though - Put a slice of lemon in the bag before you chuck it in the freezer.
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DiegoInglewood
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« Reply #128 on: November 11, 2013, 08:40 pm »

Mate - what I think - buy canned foods only - they shall become useful in the zombie - apocalypse
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Joey
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« Reply #129 on: November 11, 2013, 08:47 pm »

Peel them. Parboil them for 5 minutes or so. Let them cool.

Freeze them whole. Use one of those ziplock bags.

There is a lighter colored layer of flesh just inside the peel, I figure it should be safe to eat as you can eat potatoes whole, but does it make a difference in boiling/freezing?
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-joey
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« Reply #130 on: November 11, 2013, 09:31 pm »

If you are eating them fresh, leave the skin on. Like with potatoes, it is where most of the good stuff is.

Freezing, though - the skin goes black and slimy really easy unless you have access to a quick freeze. It isn't bad for you - but the texture really sucks.

Try to peel them as fine as possible before you blanch them.
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FizzlePop
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« Reply #131 on: November 22, 2013, 04:59 pm »

What do i do with a literal garbage bag filled with salty peanuts.
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Mr Gale
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« Reply #132 on: November 22, 2013, 06:07 pm »

Start a circus.
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Truck Thunders
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« Reply #133 on: November 23, 2013, 02:09 am »

I've heard of and occasionally had Southeast Asian peanut sauces but I don't have a clue how to make them.
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yowhound
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« Reply #134 on: November 23, 2013, 08:47 am »

I've heard of and occasionally had Southeast Asian peanut sauces but I don't have a clue how to make them.

Satay Sauce:

2 cups salted peanuts, crushed.
1 tablespoon sweet soy sauce
1 tablespoon brown sugar
1 teaspoon dried chilli flakes
1 small red chilli - chopped as fine as possible
1 small onion - also chopped as fine as possible
1 clove garlic - crushed
2 inch length of lemon grass - crushed (optional)
1 inch of root ginger - peeled and crushed
1 can coconut milk
peanut oil


Heat the oil in a wok and soften the garlic, onion and chilli over medium heat.
Add the sugar and stir until slightly caramelised. Add the soy sauce and peanuts.
Add a little coconut milk at a time until you achieve your desired consistency. Make sure to shake the can well before opening!

Keeps for about a week in the fridge, or you can hot can it for later (still fine after a year) if you want to make a larger batch.

We have tried different textures - found it tastes nicest as a mostly smooth texture, so we'll blitz it before putting it on the table/in jars.

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yowhound
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« Reply #135 on: November 23, 2013, 11:10 am »

Missus reminded me of this one. Again, it keeps for a week or so in the fridge.

Ghanian Peanut Sauce.

1 onion - finely chopped
2-3 cloves of garlic - crushed
1 jalapeno pepper - deseeded and finely chopped
500ml vegetable stock
1 red or green pepper and a small courgette - finely chopped
2 cups finely crushed peanuts
1 good slice of butter
1 450g tin of chopped tomatoes
1 450g tin of black beans
1 tsp ground ginger
1 tsp paprika
Chilli powder - to taste
Fresh coriander or mint
Oil, for frying

Fry the onions and jalapeno pepper in oil until the onion is translucent, then add the garlic and continue to cook for another two minutes. Stir in the peppers and  courgettes and add the vegetable stock.
Add the crushed peanuts and butter. Stir until the butter has melted but not started to go brown.
Add the chopped tomatoes, rinsed beans and spices.
Simmer for five minutes or so.

Serve the sauce over warm couscous, with a little chopped fresh coriander or mint.

You can use pretty much any tinned beans. I prefer chick peas. As you are using salted peanuts, you may want to drop in a teaspoon or so of brown sugar along with the garlic.

It goes nicely with cold meats too, especially cold roast chicken.
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Lukeington
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« Reply #136 on: July 07, 2014, 03:17 pm »

Holy fuck we had a hurricane and like thirty thousand people haven't had power for days so a small local food grocery store near my place was giving away free food.

What do I do with a $75.00 2 kilo block of Havarti?
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Citizen Snips
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« Reply #137 on: July 07, 2014, 03:51 pm »

Make a big ass souffle
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boron
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« Reply #138 on: July 07, 2014, 04:34 pm »

get some crackers and go to town on that bad boy
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evilspud
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« Reply #139 on: June 07, 2015, 11:41 am »

It was on sale at Costco so I now have a pound of Feta cheese ready for whatever I want. And what I want is a less overwhelming amount of Feta recipes.

What should I do with all this feta?
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C'mon stop being a dick just screenshot the best bits for us.
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