**Official 3.7 Cooking Thread**

All things cooking in here. Last thread sucked. We'll blame it on the OP.

The chili talk got me thinking about whipping some up tonight. Recipe incoming.

 

My measurements are probably a bit off, but I pretty much just buy more than i need, and wing everything i make. anways


2.5lbs ground beef
2ish lbs beef stew chunks

Brown them bitches up in their own skillets with the proper amount of chili seasoning mix. I use two big ass skillets so i can do all the meat at the same time. It takes a little bit so while they are going.....


8 cans kidney beans. I get a variety of diff types...2x light, 2x dark, etc.
2-3 big ass cans diced tomatoes
2 big ass cans tomato paste

Dump all that **** in your pot, and mix it up well. This is point where I add my spice as well. You can do it after the veggies/meat are in, but it's harder to mix well. I will take 2 packets of chili season, and dump it straight in. Then I dump in a whole tube of crushed red pepper, and a whole tube of chili powder. the normal size tubes that are the size of kg's ***** (inch or so wide, and 4 inches long). mix that **** up well.

Next

Green Bell
Red Bell
Yellow Bell
6 jalapenos
white onion
garlic - i use 6 cloves

mince the garlic, and slice the other **** up, but keep it chunky. the peppers will turn to mush if you make them too small. i slice the jalapenos into circles. each one ends up being 8 or so pieces. i like to keep these chunks thick, and i throw everything in except the stems (mid part + seeds).

meat should be done now so mix all that crap in your pot. it's going to be really thick. as in not every remotely close to chili consistency. this is when the beer goes in. a single 12 or 16oz can will do the trick. let this bitch simmer for a few hours, and then enjoy. i eat my chlli by dipping wavy lays.

 

i need to get back on the jerky wagon. i was pretty disappointed with work making me over cook some of it. my taco batch came out glorious though. i have no motivation to slice that crap. it would appear that i need a really expensive knife, but i might as well get a slicer instead of sinking a bunch of money into one knife.

 

holy **** that is brilliant. will have to buy a timer.


i was trying to find a slicer locally (wal mart/target/kmart/etc) but haven't had any luck. i'll have to do some digging around online.

 

i have a hard on for wraps nowadays. i make one every morning to bring to work for lunch. the two diff kinds i've been munching on lately are.......

Deli Meat/Veggie
Biggest ass tortillas you can find. I personally like the green ones.
I'm a roast beef man, but ham is just as good. I'll get whatever is on sale, but never chicken or turkey :barf:
Instead of making my own veggies, i buy the premade bag salads. the "just lettuce" ones work too, but i like the ones that have spinach, carrot shreds, etc.
Cover the entire tortilla with meat. lay it out flat, but cover the dough, and put on a couple layers. Going along the perimeter, make a half circle with your veggies, roll tightly, wrap in foil, eat later.

Steak/just steak
Take any thin steak. Round/Shoulder is my preference here. Cook it up, slice it up into chunks, and then toss it in a container with steak sauce. I like to go heavy on the sauce so A1 is bit much here. I found that the Heinz 57 works well.
Thow container in fridge, and make a wrap with it the next day. nuke that bitch for a couple minutes at work the next day, and it's glorious. some shredded cheese sounds like a good addition but i'm not a big dairy fan

 

how to boil an egg the right way. i eat 3-4 for breakfast.

18 pack of "large" -

start running the faucet on it's coldest setting. let it run while you place the eggs gently into your pot. cover the eggs + inch of cold water. add a little salt if you want. just a little b/c too much salt will **** up the eggs (boil too fast). turn the burner to it's highest setting. the second the boil is "rolling", start a timer for 1 minute. when the timer goes off, remove them from the burner, and put a lid on them. after 15 mins, pour the water out. drop each egg back in the pot from a few inches above the bottom of the pot. just get them to crack a bit, and then fill the pot with cold. let them set for like 30 mins, drain, and then put them in the fridge,

sometimes i'll get the jumbos, and i let them sit in the covered hot water for 20 minutes. regardless of size, don't let them sit in the hard boil on the burner for more than 60 seconds.

i'll come back later, and post a honey mustard tuna salad recipe i tried out the other day. i use a bunch of hard boiled eggs when i make tuna salad.

 

what about 18 large-jumbo at the same time?

 

my moms always used ground sausage in spaghetti sauce instead of hamburger. that was glorious.