Food convo thread #1

Im the only jerk that posts in here but ya, this recipe is really easy and delicious. All the people in my apartment right now are baked and aching for munchies, so I am gong to make MONKEY MUNCH!

9 cups of chex
1 cup semi sweet chocolate
1/2 cup pb
1/4 cup butter
1 teas vanilla
1 1/2 cup powdered sugar

melt/mix everything but the chex and powdered sugar in a bowl until smooth. Mix it all in with the chex. put it all in a zip lock bag and pour in the powdered sugar. shake that shit. EAT ITTTT

 

And here it is.
My roomate and I just discussed making canibutter monkey munch and selling bags of it. That would be amazing. I might just do it but I feel that people would get glued to their seat fucked up because they'd eat toooo much because it's soooo yummy.

 

it makes my teeth hurt just looking at it....

 

Yeah! I can only stomach a half handful of it without wanting to brush my teeth

 

that shit is so damn good.. i always forget about the simple snacks..

 

Again, I'm the jerk that brings this thread back. But check out this cake!



This is a german chocolate cake with raspberry filling, covered with chocolate ganache.I'll post the recipe if anyone wants it!

 

wow that looks like heaven

 

Thanks! I'm excitedddd to try some!

 

Cheese

all 27,000 different kinds of it

 

Stella! That looks scrumptious! Your Great Grandma will surely love it!!!

 

Anyone have a good falafel recipe?

 

Joker,

I have to give you props on that bread. It looks good. I have a new respect for you now that I know you are a cook. Being one myself I have to give you the respect your deserve when it comes to food. I still think you are an asshole but you are an asshole who can cook so that makes up for something.

 

Stella,

Thanks for bringing back this thread. As a chef I always like to talk food. Your cakes look great by the way. That is one thing I normally don't like to do is bake. I prefer the savory over the sweet when it comes to cooking. But I love it when people bake for me.

 

What is it about mashed potatoes that make them go so well with meat.

 

If you want to do it from scrach here is a good example of a recipe I found. I have a really nice falafel press it's made from brass. otherwise make small balls about as round as a half dollar then press slightly flat before you fry them.

1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce for Dipping

Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Do not over process. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.

In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.

 

^^ Thanks a lot. I want to try making my own falefel and would rather have someones personal recipe rather than one off a website.

 

If that is a rhetorical question then shame on me. Otherwise I am still going to answer your question anyway. Because I can.

What makes most people enjoy the complimentary flavors of mashed potatoes and meats is the fat content. The butter in most mashed potatoes and in some cases the additional cream or milk match the undertone in a steak for example. It is better for example with a New York Strip than a Filet because of again the fat. I can also talk about what kind of wines to match with a high in fat content meal. Most peole prefer a contrasting flavor such as a merlot or cabernet. I personally prefer the lighter texture of a pinot noir. White wine is also good but not a chardonnay something more like a white bordeaux is better. They have a lighter criper finish to cut the fat flavor or content.

 

Not my personal recipie. I don't have mine with me, most of them are at home and I am at work now. However this one matches close to what I would personally do. I happen to like a little more garlic for example. I also like to use a little lemon zest. Make it your own.

 

if anyone can make real pumpkin pie with a bit of rum in it. ohhhh shit, you a girl i will bow. a man ill just eat all of it.

 

Ha it was rhetorical but that's because I didn't know there was an actual answer behind this.